For the mojitos: For each drink, muddle slices from 1 orange, 3 to 4 basil leaves and 1 tablespoon maple syrup in a glass. Throw in some ice cubes, 1 shot infused vodka, 1/2 cup orange juice and 1/4 cup sparkling water and top with 1 tablespoon basil caviar. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]

" 60597,"Herb Stuffing with Dried Fruit 8 tablespoons (1 stick) unsalted butter, plus more for buttering the baking dish One 1-pound loaf sliced white sandwich bread 3/4 cup mixed chopped dried fruit, such as apricots, cranberries and figs 2 tablespoons chopped fresh sage 2 teaspoons fresh thyme leaves, roughly chopped, plus more for garnish 1 large apple, such as Golden Delicious, peeled, cored and coarsely chopped 1 onion, chopped 2 stalks celery with leaves, chopped Kosher salt and freshly ground black pepper 3 cups low-sodium chicken broth 1/4 cup chopped parsley, plus more for garnish 1 large egg, lightly beaten Instructions: Preheat the oven to 325 degrees F. Butter a shallow 3-quart baking dish. Cut or tear the bread into bite-size pieces. Divide between 2 rimmed baking sheets and spread into a single layer. Bake until slightly dry and crisp, 15 to 20 minutes. Cool completely. Meanwhile, melt 6 tablespoons of butter in a large skillet over medium-high heat. Add the dried fruit, sage, thyme, apple, onion, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat and pour into a large bowl. Add the toasted bread to the onion mixture and toss until evenly moistened. Stir in the egg. Transfer to the prepared baking dish and evenly spread without packing the stuffing down too much. Bake until the top is crusty, about 40 minutes. Melt the remaining 2 tablespoons butter and drizzle over the top. Continue to bake until the top is crisp and golden, about 20 minutes more. Garnish with parsley and thyme. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60598,"Jerk Chicken Skewer with Jerk Sauce 1 pound boneless skinless chicken breast, pounded thin 1 small white onion, chopped 3/4 cup chopped scallion 3 teaspoons chopped fresh thyme 1 1/2 teaspoons ground pimento seeds (allspice berries) 3/4 teaspoon ground nutmeg 3/4 teaspoon ground cinnamon 1 habanero pepper, chopped For less heat use a milder pepper like poblano or jalapeno 4 teaspoons brown sugar 1 teaspoon salt 1 teaspoon pepper 3/4 cup mango puree 2 plum tomatoes, seeded Instructions: Cut the chicken into 20 thin strips, about the size of your small finger. Thread onto 1end of each skewer and place into a bowl until marinade is ready. Keep the bamboo handles all on 1 side so as not to touch the marinade when it is added. In a food processor, place the rest of the ingredients and blend until smooth. Pour 1/2 the marinade over the chicken only, trying not to touch the skewers. Make sure to coat the chicken entirely. Let sit in the refrigerator for at least 2 hours. Place the remainder of the marinade into a small saucepan and add: Place over medium heat until thickened and the tomato has broken down, about 30 minutes. Puree, if desired for a smoother consistency. Let cool and serve with the chicken skewers when they are ready. To finish, place the chicken end of the skewers over a hot, well-oiled grill and cook about 3 minutes per side. Time might vary depending on how hot the grill is or how thick the chicken is. If a grill is not available, you can place under a broiler for about the same time. Serve with the jerk sauce. ","[Riesling, Chenin Blanc, Vermentino, Grenache Blanc]" 60599,"Cappelini Pescatore 4 tablespoons olive oil 12 clams, scrubbed 1 tablespoons garlic, chopped 2 tablespoons chopped shallots 1 cup fresh diced tomatoes 1/2 cup white wine 2 cups fish stock (may substitute chicken stock) 12 sea scallops 28 mussels, washed and debearded 12 jumbo shrimp, cleaned, peeled and deveined 2 cups marinara sauce 1/2 pound or 2 cups fresh squid, cleaned and cut 1 pound angel hair pasta 2 ounces cold butter, cut into pieces 1/4 cup chopped mixed herbs (parsley, basil, thyme) Instructions: In hot pan, heat oil. Add clams, garlic and shallots and saute for approximately 3 minutes. Add tomatoes, white wine, and fish stock and cook until clams open. Add sea scallops, mussels, shrimp, and marinara. Cook 3 minutes. Add squid and cover and cook just until mussels and clams open. Discard any unopened mussels or clams. Bring 6 quarts salted water to a boil. Cook angel hair approximately 6 or 7 minutes until al dente. Drain well and place into 4 hot bowls. Arrange seafood around plate. Add butter and herbs to sauce. Stir until butter is melted. Spoon over pasta and garnish with fresh thyme. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 60600,"Watercress, Kale and Coconut Milk Soup 2 tablespoons duck fat or coconut oil 1/2 cup chopped Vidalia onion 1/2 cup sliced scallion, white and light green parts only 1 cup chopped peeled potato 1 tablespoon peeled chopped ginger 1 medium clove garlic, minced Kosher salt and freshly ground black pepper 3 1/2 cups chicken broth 1 1/2 cups firmly packed chopped kale 1 1/2 cups firmly packed chopped watercress 1/4 to 1/2 cup coconut milk, as desired Instructions: Roughly chopped fresh cilantro and chopped toasted cashews, for serving Heat the fat in a medium saucepan over medium heat. Add the onion and scallion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, garlic, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer. Simmer until the potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Add the kale and watercress and simmer 5 minutes more. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency and seasoning with water, salt and pepper. Serve hot sprinkled with the cilantro and cashews. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60601,"Shrimp Burgers with Old Bay Mayo 1 pound peeled and deveined medium shrimp 1/3 cup panko breadcrumbs 1 tablespoon lemon juice 1/2 teaspoon kosher salt 1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper 2 scallions, white and green parts, thinly sliced 1 large egg, lightly beaten 1/4 cup canola oil 1/2 cup mayonnaise 1 teaspoon to 1 tablespoon Old Bay seasoning 4 brioche buns, halved and lightly toasted
Avocado slices, for topping Lettuce leaves, for topping Tomato slices, for topping Instructions: For the shrimp burgers: Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes. Heat the oil in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side. For the Old Bay mayo: Combine the mayonnaise and Old Bay to taste in a small bowl. To serve, spread the buns with the mayo and place the burgers on the buns. Top the burgers with the avocado slices, lettuce leaves and tomato slices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 60602,"Spaghetti alla Carbonara Salt 2 tablespoons olive oil 3/4 cup pancetta, cut into 1/4-inch dice 1 pound spaghetti 8 large eggs 1/2 cup grated Parmesan 1/2 cup grated pecorino Freshly ground black pepper 4 scallions, cut on a severe bias Instructions: Bring a large pot of well salted water to a boil over medium heat. Add about 2 tablespoons olive oil to a large skillet over medium heat. Add the pancetta and cook until it starts to color and become crisp. Turn off the heat and reserve. Drop the pasta into the salted boiling water and cook it 1 minute less than it says on the package, usually about 6 to 7 minutes. Bite the pasta to check the consistency. While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and season with salt. Whisk vigorously until it becomes homogenous. Season generously with black pepper. When the pasta is just about done, return the pan with the pancetta to medium heat. Remove the pasta from the cooking water. Toss or stir the pasta into the pancetta to coat the pasta with the remaining fat in the skillet. Immediately vigorously stir the egg mixture into the pasta. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce. Serve immediately garnished with sliced scallions. Buonissimo! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 60603,"Fruit Critters with Yogurt Peanut Butter Dip 1 1/2 cups lowfat yogurt 2 tablespoons peanut butter 1 tablespoon dark brown sugar 1 pint strawberries 1/2 cup raisins 3 apples 1 1/2 cups seedless grapes 3 bananas, peeled Thin pretzel sticks Sunflower seeds Instructions: In a food processor, combine yogurt, peanut butter and dark brown sugar and puree. Pour into a decorative bowl and chill in the refrigerator, about 20 minutes. While the dip is chilling, make fruit \critters\ using the fruits for bodies, pretzel sticks for legs, and raisins for eyes. Here are some suggestions, but use your imagination! Quarter and core an apple. Place the flesh side down so the peel is facing up. This will be the shell for a \beetle. Cut 1 raisin in 1/2, place the inside down towards 1 end of the apple to make \eyes\ for your beetle. Break 4 pretzel sticks in half and insert into the bottom for legs. Carefully thread grapes onto a pretzel stick to make a caterpillar. Stick 2 sunflower seeds into one of the end grapes to make eyes. You can also use 2 kinds of grapes to make a multi colored caterpillar. For a fly or bee: Cut off the last 2 inches of a banana, so you have a piece with a slight curve and a tapered end. This will be the body. Carefully stick a pretzel stick into the cut surface so half is in the banana and half is sticking out. Core a strawberry and carefully stick in onto the other half of the pretzel stick to attach the \head. Cut a raisin in 1/2 and stick the cut side onto either side of the strawberry to make \eyes. Cut 2 slices of apple and carefully stick into the banana to make wings. Dip the critters in the dip and enjoy! ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 60604,"Three-Pepper and Onion Spaghetti Salt 1 pound spaghetti 3 tablespoons extra-virgin olive oil 1 1/2 teaspoons fennel seeds, 1/2 palmful 1 large red bell pepper, quartered lengthwise, seeded, and thinly sliced 2 Cubanelle peppers, halved lengthwise, seeded, and thinly sliced 1 red cl pepper, seeded and thinly sliced, or 1 teaspoon crushed red pepper flakes 1 large onion or red onion, quartered lengthwise and thinly sliced 3 to 4 garlic cloves, chopped Freshly ground black pepper 1/2 cup dry white wine 1/2 cup chicken or vegetable stock 1 (28-ounce) can crushed Italian tomatoes 2 tablespoons butter, cut into small pieces Grated Parmigiano-Reggiano 1/2 cup fresh basil leaves, shredded or torn Instructions: Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente. Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the fennel seeds and stir for 1 minute, then add all the peppers and the onions. Saute for 8 to 10 minutes, then add the garlic and season with salt and pepper, to taste. When the peppers and onions are tender, add the wine and stir for 30 seconds, then add the stock and tomatoes. Reduce the sauce for 7 to 8 minutes. Drain the pasta, drop it into the skillet, and toss it with the butter and the sauce. Transfer the pasta to a serving bowl, sprinkle with a little cheese, top with the basil, and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 60605,"Avocado Labne Toast 3 cups small florets purple cauliflower (about 1 small head) 3 tablespoons extra-virgin olive oil
2 tablespoons za'atar spice blend
Kosher salt
12 slices French bread (1/2-inch slices) Extra-virgin olive oil
Kosher salt
4 cups coarsely chopped avocado (about 4 small avocados) 3 to 4 teaspoons minced Fresno cl (about 2 chiles), depending on your heat preference
2 teaspoons minced garlic
1/4 cup fresh lime juice, plus more as needed Kosher salt 1 1/2 cups labne (about 6 ounces) 2 tablespoons honey
Instructions: For the roasted cauliflower: Put a baking sheet in the oven and preheat to 450 degrees F. Meanwhile, toss together the cauliflower florets, olive oil and za'atar in a medium bowl. When the oven is at temperature, pour the cauliflower onto the hot baking sheet, making sure to scrape out all the oil and za'atar. Bake for 10 to 12 minutes, until the cauliflower is crispy and tender. Let cool slightly. For the toast: Preheat a grill or grill pan over medium heat. Lay the sliced bread out on a clean work surface, brush on both sides with oil and season with salt. When the grill is hot, add the bread and grill for 1 to 2 minutes per side, until the bread is charred and toasted. Remove to a baking sheet. For the avocado: Place the avocado, 3 tablespoons of the Fresno cl, and the garlic in a large bowl. Mash together with the back of a fork until evenly incorporated but still chunky. Stir in the lime juice and season with salt. Let sit for 5 minutes, then taste and adjust the salt and lime juice as needed. You can also stir in the remaining 1 teaspoon Fresno cl for more heat! For the labne: Mix together the labne and honey. Set aside. To assemble: Divide the avocado mixture evenly over the toasts, spreading it to the edges. Top with the labne, leaving a 1-inch border. Add a few pieces of roasted cauliflower to each toast. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 60606,"Poinsettia Cookies 3/4 cup butter, softened 8 ounces cream cheese, softened 1 egg, separated 2 cups all-purpose flour 1 tablespoon baking powder
1 cup red sugar 30 green M &M candies Instructions: With a paddle attachment beat butter, cream cheese and egg yolk until smooth, reserving the white for later. Stir in flour and baking powder. Mix until stiff dough forms. Cover with plastic wrap and refrigerate for 1 hour. Lightly beat egg white and set aside. Preheat oven to 350 degrees F. On lightly floured surface, roll dough, 1/2 at a time, into a 15 by 9-inch rectangle. With sharp knife, cut dough into 3-inch squares. Place 3 inches apart on ungreased, parchment-lined cookie sheets. Brush with egg white. Lightly press about 1 1/2 inches of wooden stick into bottom center of each dough square. With sharp knife, cut the dough diagonally from each corner to within 1/2-inch of center of each square. Sprinkle about 1 teaspoon red sugar over each square. Fold alternate corners of the square to the center to form pinwheel, overlapping the dough at the center pushing down gently to seal in center. Press one M & M in center of each pinwheel. Bake for 9 to 12 minutes or until set. Using spatula, immediately remove from cookie sheets. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60607,"Corned Beef and Cabbage 2 gallons chicken stock
1/2 cup pickling spice
6 cloves garlic 4 bay leaves
4 cloves 2 pounds raw beef brisket, cut into 4 equal portions
2 heads cabbage, cut into wedges
Salt and freshly ground black pepper Vegetable oil, for frying 3 medium Idaho potatoes, cut into wedges Instructions: Pour the stock into a large 4-gallon stockpot over medium-high heat and bring to a simmer. Add the pickling spice, garlic, bay leaves and cloves. Reduce the heat to medium, then add the beef and cabbage simmer until tender, 3 hours. Season with salt and pepper. Heat a few inches of oil to 325 degrees F in a deep pot. Fry the potatoes wedges until tender, 6 to 7 minutes. Remove and season with salt and pepper. To build the plate, place wedges of cabbage on a plate with corned beef next to it, then add potatoes and finish with 2 to 3 ounces of the cooking broth on top. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 60608,"Fried Sticky Hoisin Wings Vegetable oil, for deep frying 3 pounds chicken wingettes and drumettes
1/4 cup cornstarch
Kosher salt
4 tablespoons unsalted butter 1 clove garlic, minced
1 bunch scallions (4 to 5), chopped, whites and greens separated 1 teaspoon minced ginger
1/4 cup hoisin
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon distilled white vinegar
1 teaspoon sambal oelek or sriracha
Instructions: For the wings: Fill a large, wide pot with about 1 1/2 inches of oil and bring it to 375 degrees F on a deep-fry thermometer. Toss the chicken wings with the cornstarch and 1/2 teaspoon salt in a large bowl. Fry half of the wings until golden brown and crisp, about 16 minutes, then transfer to a paper towel-lined tray. Bring the oil back up to 375 degrees F and fry the remaining wings. For the sauce: While the wings cook, melt the butter in a small saucepan over medium-high heat. Add the garlic, scallion whites and ginger and cook, stirring, until golden, about 2 minutes. Add the hoisin, honey, soy sauce, vinegar and sambal oelek and bring just to a simmer. Remove from the heat. Put the wings in a large bowl and drizzle with the sauce. Add the scallion greens and toss to coat. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60609,"Dry-aged Italian Beef Sandwich with Homemade Giardiniera, Sweet Peppers, Suet-Fried Chips and Broccoli Rabe 1 top round rump roast, tied with butcher twine in 2-inch increments Salt and freshly ground black pepper 3 tablespoons grapeseed oil 6 cloves garlic, chopped 1 yellow onion, chopped 2 tablespoons dried Italian seasoning 1 tablespoon crushed red pepper 1 cup dry red wine 3 cups beef stock 2 sprigs fresh thyme
3 cups rendered beef suet 6 russet potatoes, scrubbed, skin-on 2 tablespoons fine sea salt 1 tablespoon granulated garlic 1 tablespoon paprika 1 tablespoon sugar 5 green bell peppers, cut into large strips 2 tablespoons olive oil 1 tablespoon granulated garlic Salt 4 ounces fatback, diced 3 cloves garlic, thinly sliced 2 teaspoons crushed red pepper 3 heads broccoli rabe, stems trimmed
Salt and freshly ground black pepper 12 soft Italian rolls Homemade Giardiniera, recipe follows 1 cup diced carrots 1/4 cup diced celery 4 serrano chiles, sliced into rounds 1 cup small cauliflower florets 1 tablespoon minced garlic 1/2 cup julienned red bell peppers 1/4 cup white wine vinegar 3 tablespoons salt 2 1/2 cups canola oil 1/2 cup extra-virgin olive oil Instructions: For the beef: Preheat the oven to 300 degrees F. Sprinkle the roast liberally with salt and pepper. In a heavy-bottomed roasting pan over high heat, heat the grapeseed oil until shimmering. Add the roast and sear all sides until a golden crust forms, about 10 minutes. Remove and set aside on a sheet tray. Add the garlic, onions, dried Italian seasoning and red pepper flakes. Saute until caramelized. Add the wine and deglaze, scraping the bottom. Add the stock, thyme, salt and pepper, to taste, and bring to a simmer. Return the roast to the pan and any accumulated juices from the sheet tray. Roast in the oven, turning every 20 minutes, until the internal temperature of the meat registers 125 degrees F, 1 hour 30 minutes to 2 hours. While the roast is cooking, start on the garnishes. For the chips: Heat the suet in a pot to 365 degrees. On a mandolin, thinly slice the potatoes and rinse in cold water. Drain and dry thoroughly. Add the potatoes gently to the suet and fry until gold brown. Drain on paper towels and season with the salt, granulated garlic, paprika and sugar. For the sweet peppers: Toss the bell peppers, olive oil and granulated garlic together on a sheet tray and season with salt. Roast until slightly soft, but still bright, about 20 minutes. For the broccoli rabe: In a saute pan over medium-high heat, render the fatback until crispy. Remove the fatback with a slotted spoon and set aside on a paper towel. Add the garlic and red pepper flakes to the pan. Saute until fragrant, and then add the broccoli rabe. Cook until the greens have wilted, the stems are cooked through, but the broccoli rabe has retained its color. Toss with the fatback and season with salt and pepper. Cover and set aside. When the roast is done cooking, remove from the oven and let rest under tented foil. Strain the juice from the roasting pan into a saucepot. Bring to a simmer, skim the fat from the top and adjust the seasoning, if necessary. Hold warm over low heat. To build the sandwiches: Very thinly slice the roast by hand or on a deli slicer. Dredge a roll through the cooking juices and top with 4 to 6 ounces sliced meat. Garnish with the Homemade Giardiniera and the sweet peppers. Serve with the chips and broccoli rabe. In a small pot, add the carrots, celery, chiles, cauliflower, garlic, bell peppers and vinegar and cover with water. Season with the salt and bring to a light simmer. Bring to a boil and simmer for 15 minutes; the vegetables should still be crisp and bright. Drain and cool in the refrigerator for at least 1 hour. Add the oils to the vegetables and store in an air-tight container for up to 2 weeks in the refrigerator. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 60610,"Chicken Katsu 1/2 cup ketchup 3 tablespoons Worcestershire sauce 2 tablespoons low-sodium soy sauce 1/4 cup all-purpose flour 2 large eggs, lightly beaten 1 1/2 cups panko Kosher salt and freshly ground black pepper 2 boneless skinless chicken breasts, butterflied and cut into 4 cutlets 1 1/2 cups vegetable or canola oil 2 cups finely sliced cabbage Cooked white rice, for serving 4 lemon wedges Instructions: For the katsu sauce: Stir together the ketchup, Worcestershire and soy sauce in a small bowl. Set aside. For the chicken: Set a wire rack in a baking sheet or line a large plate with a paper towel and set aside. Place the flour, eggs and panko into 3 separate large shallow bowls. Stir together 1 teaspoon salt and 1 teaspoon pepper in a small bowl and then sprinkle the mixture on both sides of the cutlets. Working with 1 cutlet at a time, dredge it in the flour, dip it into the eggs, and then coat it with the panko, gently pressing both sides into the panko to make sure it adheres well. Transfer the cutlet to a plate and repeat with the remaining cutlets.
Heat the oil in a large skillet over high heat until it reaches about 350 degrees F on a deep-fry thermometer. (To test for readiness, sprinkle a few pieces of panko into the oil. It should bubble vigorously.)
Working with 2 cutlets at a time to prevent crowding, cook the chicken until golden brown on both sides, about 3 minutes per side. Transfer to the prepared wire rack or plate, season with salt and let rest for 2 minutes. Meanwhile, repeat with the remaining 2 cutlets. (See Cook\u2019s Note.)
Slice each cutlet crosswise into 1/2-inch strips, lay on a bed of sliced cabbage and serve with the katsu sauce, rice and a lemon wedge.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60611,"Limoncello Vodka Collins 1 1/4 cups freshly squeezed lemon juice (5 to 7 lemons), divided 2 tablespoons kosher salt
2 tablespoons granulated sugar
1 1/2 cups good vodka, such as Grey Goose
6 tablespoons sugar syrup (see Cook's Note)
1/4 cup Italian limoncello liqueur
1 1/2 cups cold sparkling water, such as San Pellegrino
Ice cubes
Thinly sliced lemon rounds, for serving
Instructions: For the salt-sugar rim on the glasses, pour 1/4 cup of the lemon juice in a shallow bowl. Combine the salt and sugar on a small plate. Dip the rim of the glasses first in the lemon juice and then dip them lightly in the salt-sugar mixture. Set aside to dry. Combine the vodka, the 1 cup of lemon juice, sugar syrup, and limoncello in a large pitcher. Just before serving, pour in the sparkling water and stir. Fill each glass with ice. Pour the cocktail mixture over the ice, garnish each drink with a slice of lemon, and serve ice cold. ","[Prosecco, Sauvignon Blanc, Ros, Pinot Grigio]" 60612,"Marinated Shrimp 1 tablespoon minced fresh ginger 1 teaspoon light brown sugar 1/2 cup Japanese soy sauce 1/4 cup dry sherry 2 tablespoons vegetable oil 2 large cloves garlic, peeled and minced 1 1/2 pounds shelled and deveined raw shrimp or 2 (12-ounce) packages frozen shelled and deveined raw shrimp Instructions: Mix ginger and sugar in medium mixing bowl. Slowly whisk in soy sauce, sherry, and oil, then in garlic. Add shrimp and turn to coat all over marinade. Cover and marinate in refrigerator for at least 1 hour, or overnight. Heat large heavy non-stick skillet over moderately high heat for 1 minute. Add shrimp and marinade to skillet all at once and stir-fry just until shrimp are pink- 3 to 4 minutes. Serve shrimp hot, topped with a little of the marinade.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60613,"Chocolate Molton Love Cake Vegetable spray 1 pound sweet butter 1 pound 64 percent Valrhona chocolate 1/2 pound sugar (recommended brand: Dixie Crystal) 9 eggs 1/4 cup cake flour, sifted (recommended brand: King Arthur) Creme Anglaise, recipe follows Butterscotch sauce, store-bought Raspberry Coulis, recipe follows Pistachio Tuile, recipe follows Chocolate Sauce, recipe follows Fresh berries, for garnish 3 cups heavy cream 40 percent 1 vanilla bean, preferably Madagascar, split and seeds scraped 1/2 pound granulated sugar 9 egg yolks 1 pint fresh raspberries 3 ounces simple syrup, recipe follows 2 cups granulated sugar 1 cup water 1 cup whole milk 14 ounces melted sweet unsalted butter 14 ounces chopped pistachio nuts 4 1/4 ounces cake flour, sifted 4 ounces bittersweet chocolate 7 tablespoons water 1/4 cup butter Instructions: Preheat the oven to 325 degrees F. Grease 12 baking rings with spray and arrange them over a greased and lined baking sheet. Mix the butter and chocolate in a stainless steel bowl over a double boiler. Melt until a smooth texture forms. Put the bowl over a double chiller. *Cook's Note: This is like a double boiler except the bottom bowl is filled with ice. Add the sugar and eggs to a medium bowl and whisk to combine. Slowly fold the eggs into the chocolate and butter mixture, then fold in the flour. Fill the baking rings 1/2-full with the batter. Bake in the oven until the sides have set but the center is glossy, about 6 minutes. Remove from oven, let cool a few minutes, then lift the baking ring off each cake. For assembly, add 1 to 2 tablespoons Creme Anglaise to each serving plate. Add butterscotch sauce to plates using a fancy design. Do the same with the Raspberry Coulis. Add a piece of Pistachio Tuile. Transfer the molten cakes from baking sheet to the plates on top of the sauces. Drizzle chocolate sauce on top and garnish with berries. In a medium saucepot pot over medium heat, add the cream, vanilla bean and seeds, sugar and egg yolks. Stir with rubber spatula directly touching the bottom of the pan keeping the mixture moving without sticking. Cook the mixture on medium heat for 15 minutes until the mixture tightens. Strain and chill over an ice bath until smooth, thick and cold. Add the berries and syrup to a blender. Puree, then strain and pour into a squeeze bottle. Mix sugar and water together in a pot. Cook on high heat until thick and the sugar has completely dissolved. Cool. Preheat the oven to 350 degrees F. Mix the wet ingredients together in a bowl. Mix the dry ingredients together in a separate bowl. Fold the wet with dry, a little at a time, until incorporated. Pour evenly on top of a silpat lined baking sheet. Bake for 5 minutes. Allow to cool, then break into pieces. Add the chocolate, water and butter to a double boiler. Stir until melted then cool and drizzle on top of cakes. ","[Chardonnay, Pinot Grigio, Moscato, Sparkling wine]

" 60614,"Spinach, Edamame and Potato Soup 2 tablespoons coconut oil 1 cup sliced scallion, white and light green parts only, plus sliced dark green parts, for serving 1 cup chopped peeled potato 1 tablespoon chopped peeled ginger 1 bay leaf 1 medium clove garlic, minced Kosher salt and freshly ground black pepper 3 1/2 cups vegetable broth 1 1/2 cups frozen edamame 1 1/2 cups firmly packed chopped spinach or baby spinach 1/4 to 1/2 cup coconut milk, as desired Toasted sesame seeds, for serving Instructions: Heat the coconut oil in a medium saucepan over medium heat. Add the scallion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, 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 more. Pour in the broth and bring to a simmer. Add the edamame and simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the spinach and cook 5 minutes more. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper. Serve hot sprinkled with toasted sesame seeds and the dark-green scallion.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 60615,"Steak Fajitas with Onions and Peppers 1 tablespoon paprika 2 teaspoons packed light brown sugar 1 teaspoon ground cumin 1 1/2 teaspoons chili powder 1/2 teaspoon ancho cl powder 1/2 teaspoon garlic powder Kosher salt 1 1/2 pounds skirt steak Juice of 3 limes, plus wedges for serving 3 tablespoons extra-virgin olive oil, plus more for the grill 4 bell peppers (red, orange and/or yellow), thinly sliced 2 red onions, thinly sliced 8 to 12 flour tortillas Shredded cheddar cheese and chopped fresh cilantro, for topping Instructions: Mix the paprika, brown sugar, cumin, chili powder, ancho powder, garlic powder and 1 teaspoon salt in a small bowl. Put the steak in a large resealable plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil and the spice mixture; seal the bag and rub the spices into the meat. Refrigerate 30 minutes to 2 hours. Meanwhile, heat a large cast-iron skillet over medium-high heat. Toss the bell peppers and red onions with the remaining 2 tablespoons olive oil, the juice of the remaining 2 limes and 1 teaspoon salt in a large bowl. Add to the skillet and cook, stirring occasionally, until the vegetables are tender and charred around the edges, 8 to 10 minutes. Preheat a grill to medium high and brush the grates with olive oil. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes. Warm the tortillas as the label directs. Slice the steak against the grain and season with salt. Serve on the tortillas with the onions and peppers; top with cheese and cilantro. Serve with lime wedges. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 60616,"Abc Noodle Soup 1 medium onion, diced (about 1 cup) 2 teaspoons vegetable oil 1 1/2 cups carrots, peeled and diced 6 cups chicken stock 1 cup diced celery 1 cup miniature alphabet pasta Instructions: In a large stockpot, saute the onions in the vegetable oil over medium heat until translucent (about 5 to 8 minutes). Add the carrots and chicken stock, cover the pot, and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the celery and simmer another 5 minutes, stirring occasionally. Turn off the heat and stir in the pasta. Cover the pot and let sit for 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60617,"Triple Club with Cole Slaw 3 strips bacon, cooked 3 pieces rye bread, lightly toasted 4 pieces turkey Lettuce Tomato 1 cup mayonnaise 1 tablespoon chipotle, canned 1 ripe avocado Juice of 1 lime 2 cups white vinegar 1 cup mayonnaise 1/2 cup sour cream 4 teaspoon celery seed 1 cup sugar 1 head cabbage, shredded Instructions: Assemble into a triple-decker. Spread recipe follows; Food process and puree until smooth. Serve on triple-decker club or any place where mayonnaise would be used. Mix all ingredients except cabbage in a bowl. When thoroughly mixed toss in cabbage. Let sit overnight refrigerated. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 60618,"Oven Roasted Corn on the Cob 4 ears fresh corn Instructions: Preheat oven to 350 degrees F. Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating. ","[Chardonnay, Sauvignon Blanc, Riesling]" 60619,"Strawberry and Farm Fresh Blueberry Smoothie 2 cups strawberries 1 cup blueberries 1 cup coconut water 1 cup strawberry yogurt Granola, for garnish Fresh mint, for garnish Instructions: Using the plastic straw, remove the white bitter interior and stem of each strawberry. You do this by centering the straw on the bottom pointed end of the fruit, pushing up through the inside to the top and popping off the stem in one smooth motion. Staying centered on the fruit with the straw is the key to quickly hulling and removing the bitter core of strawberries. (You can alternatively cut the stems and white bitter flesh out with a knife.)
In a blender, combine the strawberries, blueberries, coconut water and strawberry yogurt and cover with the lid. Press the setting for puree and let it run until the texture is nice and smooth, at least 30 seconds.
Pour into two 16-ounce Mason jars (or glasses), or four 8-ounce jars. Garnish with granola and mint leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 60620,"Pumpkin Flans 1 1/2 cups unsweetened pumpkin puree 1/2 cup sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Pinch of ground cloves Pinch of salt 4 large eggs, lightly beaten 1 3/4 cup light cream 1/4 cup white rum Lightly whipped cream as garnish, optional Toasted chopped pecans as garnish, optional Instructions: Preheat oven to 350 degrees F. In a bowl whisk into the pumpkin puree, the sugar, and the spices. With a wooden spoon (so you don't get too much air in mixture) stir in the eggs, cream and rum. Ladle the mixture into 6 buttered 1-cup ramekins. Arrange ramekins, on a cloth set in a baking pan and pour in enough boiling water in the pan to reach half way up sides of ramekins. Bake for 40 minutes or until set. Remove flans from pan and let them cool until lukewarm. Cover tops with buttered waxed paper and chill. Pipe a rosette of whipped cream in center of each flan and garnish with toasted pecans.; ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 60621,"Tater Tots 6 potatoes, peeled and diced 1/2 cup all-purpose flour 1 large egg, lightly beaten Seasoned salt Black pepper Canola oil, for frying Instructions: Cook the potatoes in boiling water until tender. Then process them using a ricer or food mill OR mash them with a fork for a more lumpy texture. Add the flour, egg, some seasoned salt and pepper and combine. Form into balls, and then slightly flatten into discs. Let them cool completely. Heat some canola oil in a cast-iron skillet and fry the cooled tots until golden. Drain on a paper towel. You can freeze the tots after frying. Remove from the freezer when you need them and reheat in a 400 degree F oven for 10 to 12 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 60622,"Sauteed Cucumber with Dill 1 English cucumber A spoonful of olive oil Salt and freshly ground pepper
Handful chopped fresh mint or dill Instructions: Peel, halve lengthwise and seed the cucumber. Cut into chunks the size of large croutons or slice into thin half-moons. It depends on whether you want al dente chunks or soft, silkier petals. Both have their merits, depending on what you're serving with. Heat the olive oil in a pan. Saute the cucumber until hot and softened to your liking, about 5 minutes, depending on size. Season with salt and pepper and toss in the mint. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60623,"Charred Broccoli Salad 2 heads broccoli Olive oil Kosher salt and freshly cracked black pepper 1 cup buttermilk 1/2 cup sour cream 1/4 cup finely sliced scallions 1/4 cup apple cider vinegar 2 tablespoons finely chopped dill 2 tablespoons light brown sugar 1 tablespoon spicy brown mustard Freshly grated nutmeg 1/2 cup dried cherries 1/2 cup roasted salted peanuts, whole or roughly chopped Instructions: Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Trim the bottom inch off of the broccoli stems and discard or save in your freezer for a soup. Quarter the broccoli lengthwise into large pieces and place in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Place the broccoli on the direct heat side of the grill and char on all sides, about 1 to 2 minutes per side. Move to the indirect side of the grill, close the grill lid and roast until cooked through, 2 to 3 minutes. In a mixing bowl, whisk together the buttermilk, sour cream, scallions, vinegar, dill, brown sugar and mustard. Season to taste with the fresh nutmeg, salt and pepper. Remove the broccoli to a serving platter and drizzle with as much of the buttermilk dressing as you\u2019d like. Top with the dried cherries and peanuts. Serve! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60624,"Greens with Spiced Butter and Fresh Ricotta 4 cups (1 quart) whole milk, preferably not homogenized 1 1/2 teaspoons salt
1 1/2 tablespoons white distilled vinegar or rice wine vinegar
6 tablespoons butter
2 teaspoons whole black peppercorns, plus 1/4 teaspoon freshly ground 1/2 teaspoon cumin
4 whole cloves
3 dried bay leaves
3 thin slices fresh ginger root, plus 2 tablespoons minced 1/2 stick soft-stick cinnamon, crumbled
2 bunches collard greens, leaves stripped from the stems and cut into 1-inch pieces (12 cups chopped)
Instructions: First, make the ricotta cheese: Line a sieve with two layers of cheesecloth. Combine the milk and 1 teaspoon of the salt in a 3-quart or larger saucepan over medium-high heat. Watching the pot, bring the milk to a gentle simmer at the edges, and then whisk in the vinegar. The milk will separate into white curds and yellowish whey. Let it sit 10 minutes to allow the curds to gather together, then gently pour the curds through the cheesecloth-lined sieve, saving the whey for another purpose (such as stock for soup making). Drain the curds until you have creamy curds, and set aside. For the spiced butter, combine the butter, black peppercorns, cumin, cloves, bay leaves, ginger root slices and cinnamon in a small saute pan over medium heat and cook until the butter browns at the edges, about 3 minutes. Let the butter steep until just warm to the touch. Pour the contents of the pan through a fine-mesh sieve, pressing on the solids to remove all of the butter. Discard the spices and ginger. Heat a 12-inch or larger skillet over high heat. When hot, add the spiced butter (holding back the brown deposits at the bottom of the bowl), minced ginger, collard greens, the remaining 1/2 teaspoon salt and the ground pepper, stirring to coat the greens with the butter. Cook over high heat, stirring often, until tender, about 3 minutes. Add the brown butter bits at the bottom of the bowl, and stir to combine. Transfer the greens to a shallow platter, garnish with dollops of fresh ricotta and serve immediately ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 60625,"Blueberries and Sour Cream 1/2 cup port wine, plus 1/4 cup 1/2 cup sugar 2 teaspoons vanilla extract 1 tablespoon cornstarch 2 pints blueberries 1 sour cream Instructions: In a medium saucepan, boil 1/2 cup of the port wine and the sugar for 3 minutes to cook off some of the alcohol. In the meantime, in a small bowl, whisk together the remaining 1/4 cup port, vanilla, and cornstarch. Add it to the pot and cook until clear, about 3 more minutes. Add 1 pint of the blueberries and continue to cook until the sauce thickens and the blueberries soften. Let cool and add the other blueberries. Serve with a healthy dollop of sour cream. ","[Port wine, Moscato, Riesling]" 60626,"Spicy Cilantro-Yogurt Dip 1 1/2 cups packed fresh cilantro leaves, plus more for garnish 3/4 teaspoon ground cardamom 3/4 teaspoon ground cumin 1 garlic clove 1 jalapeno pepper (seeds removed for less heat) Juice 1 small lemon 1 1/2 cups Greek yogurt Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil (optional) For Serving: Grilled flatbread and/or cut-up vegetables Instructions: Put the cilantro, cardamom, cumin, garlic, jalapeno and lemon juice in a blender and puree until smooth. Transfer the mixture to a medium bowl, stir in the yogurt and season with salt and pepper. Spoon the dip into a serving bowl and drizzle with the olive oil if using. Garnish with cilantro. Serve with grilled flatbread and/or cut-up vegetables for dipping. ","[Rioja, Tempranillo, Garnacha, Barbera]" 60627,"Calamari Stew with Garlic Toast 2 tablespoons olive oil 2 cloves garlic, cut in 1/2 1 3/4 cups tomato sauce 1 cup white wine 1 teaspoon fresh chopped thyme leaves 1 teaspoon red pepper flakes 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 pounds calamari (squid), bodies thinly sliced and tentacles whole 4 to 6 slices of bread Olive oil, for drizzling 2 to 3 whole cloves garlic Instructions: For the Calamari Stew: Warm the olive oil over medium heat in a medium pot. Add the garlic and let cook until fragrant, about 2 minutes. Remove the garlic. Add the tomato sauce, white wine, thyme, red pepper flakes, salt, and pepper. Bring the mixture to a simmer. Add the calamari and stir to combine. Continue to cook until the mixture comes back up to a simmer, about 2 more minutes. Serve immediately with the Garlic Toasts. For the Garlic Toast: Preheat the oven to 350 degrees F. Meanwhile, drizzle the bread slices with olive oil. Toast until the bread is crisp and turning golden brown, about 8 to 10 minutes. Remove from the oven and rub the top of the toasts with whole garlic cloves. Serve immediately with the Calamari Stew. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 60628,"Hazelnut Frappe 1/3 cup strong instant coffee 1/3 cup hot water
1 tablespoon sugar in the raw
3 cups cold water
3 ounces hazelnut liqueur, such as Frangelico
Milk of your choice, optional, for serving
Instructions: To a pitcher, add the coffee, hot water and sugar and stir to dissolve the coffee and sugar. Stir in the cold water and hazelnut liqueur. When ready to serve, fill six 8-ounce mason jars halfway with ice and pour in the iced coffee mixture, filling two-thirds of the way to the top. Add milk, if using. Place a lid on and shake until frothy. Serve. Any remaining coffee mixture will keep in the refrigerator up to 1 week. ","[Brunello di Montalcino, Barolo, Rioja]" 60629,"The Best Green Beans Ever 1 pound green beans 2 tablespoons bacon grease (can substitute 2 tablespoons butter) 2 cloves garlic, minced 1 large onion, chopped 1 cup chicken broth, plus more if needed 1/2 cup chopped red bell pepper 1/2 to 1 teaspoon kosher salt (can substitute regular table salt, use 1/4 to 1/2 teaspoon) Ground black pepper Instructions: Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer. Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can start to caramelize. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60630,"Sunny's Easy Bacon and Cheese Stuffed Corn Muffins with Jalapeno Jelly Glaze Two 8.5-ounce boxes cornbread or corn muffin mix 2/3 cup whole milk
1 teaspoon smoked paprika
4 strips crisp-cooked bacon, patted dry and chopped
2 large eggs (or according to cornbread box instructions, remembering to double)
2 scallions, white and green parts, finely chopped Zest of 1 lime
1 cup shredded mozzarella cheese
3 slices pepper jack cheese, each cut into 4 pieces 1/4 cup jalapeno jelly 1 tablespoon fresh lime juice 1 tablespoon salted butter
Instructions: For the batter and filling: Preheat the oven to 400 degrees F. In a large bowl, add the cornbread mix. In a medium bowl, whisk the milk, paprika, bacon, eggs, scallions and lime zest. Fold the egg mixture into the cornbread mix. Let rest 5 minutes. In a 12-cup muffin tin lined with muffin liners, divide half of the batter among all 12 cups. Then add the mozzarella in an even layer and top each with a piece of pepper jack. Gently press down to make everything even. Pour over the remaining batter and spread evenly. Bake until the tops are golden, about 20 minutes. For the glaze: Meanwhile, in a small pot, add the jelly, lime juice, butter and a splash of water. Heat until the mixture begins to simmer. Remove the muffins from the oven and immediately pour a spoonful of the glaze over the top of each. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 60631,"Roasted Hens a L'Orange 2 Cornish game hens (about 1 1/2 pounds each) 1 teaspoon ground coriander Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper 4 tablespoons unsalted butter 1 1/2 cups low-sodium chicken broth 2 thyme sprigs, plus 1 teaspoon chopped leaves 4 wide strips orange zest (removed with a vegetable peeler) 1 cup fresh orange juice (from about 3 oranges)
1 cup orzo 1 shallot, chopped 1/2 cup shredded carrots 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 425 degrees F; line a baking sheet with foil. Cut the hens in half with kitchen shears, cutting along one side of the breastbone; season with the coriander, 1 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon butter in a large skillet over medium-high heat. Add the hens skin-side down; cook until golden, 4 minutes. Flip; cook until slightly golden, 2 more minutes. Transfer to the prepared baking sheet skin-side up. Bake until cooked through, 25 minutes. Meanwhile, add the broth, thyme sprigs and orange zest and juice to the skillet. Bring to a boil, stirring. Reduce the heat to low; cook until thickened, 15 minutes. Season with salt and pepper. Set aside. Heat 2 tablespoons butter in a medium skillet over medium-high heat. Add the orzo, shallot and chopped thyme. Cook, stirring occasionally, until the orzo is lightly toasted, 5 minutes. Add 2 cups water and 1/2 teaspoon salt; bring to a boil. Reduce the heat to medium low, cover and cook until the orzo is al dente, 12 minutes. Fluff the orzo; stir in the remaining 1 tablespoon butter, the carrots and parsley. Season with salt and pepper. Serve with the hens and the reduced sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 60632,"Everything Pretzels 1 1/2 tablespoons dry active yeast 1 tablespoon agave nectar 2 1/2 cups whole-wheat flour 2 3/4 cups all-purpose flour, plus more for dusting 1 teaspoon sea salt 2 large eggs 1/2 cup grated sharp cheddar cheese Poppy seeds, for sprinkling Sesame seeds, for sprinkling Onion flakes, for sprinkling Coarse salt, for sprinkling Instructions: Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes. In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel. On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you. Sprinkle 2 tablespoons cheddar across the middle of the dough; fold the bottom third of the dough over the cheese, then sprinkle another 2 tablespoons cheddar over the folded part. Fold the top third of the dough over the cheese. Reroll the dough into a 14-by-11-inch rectangle. Cut into seven 11-by-2-inch strips. One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle. Repeat with the remaining 3 pieces of dough and the remaining cheese, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F. Beat the remaining egg in a bowl. Brush the pretzels with the egg; sprinkle with poppy seeds, sesame seeds, onion flakes and coarse salt. Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60633,"Pancetta and Parmesan Torte 1 refrigerated pie crust (half of 15-ounce package), room temperature 1 teaspoon olive oil 4 ounces thinly sliced pancetta, chopped 2/3 cup whipping cream 1/2 cup whole milk 3 large eggs 3 tablespoons finely chopped fresh Italian parsley leaves 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2/3 cup shredded Parmesan Instructions: Position the rack on the bottom third of the oven and preheat the oven to 400 degrees F. Press the crust into a 9-inch-diameter tart pan with a removable bottom. Trim the edges; set aside. Heat the oil in a heavy medium skillet over medium heat. Add the pancetta and saute until crisp, about 7 minutes. Using a slotted spoon, transfer the pancetta to paper towels and drain. Beat the cream, milk, eggs, parsley, salt, and pepper in a medium bowl to blend. Stir in the cheese and pancetta. Pour the cream mixture into the crust. Bake the torte until the filling puffs and is golden brown on top, about 25 minutes. Let the torte cool for 15 minutes. Cut the torte into 12 thin wedges and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60634,"Stuffed Chicken Breast in Curry Sauce over Roasted Potatoes and Cauliflower 1 head cauliflower, separated into small florets 3 red potatoes, cubed 1/4 cup chopped fresh chervil leaves 1/4 cup raisins 2 tablespoons olive oil Salt and freshly ground black pepper 1 cup red grapes 1 cup walnuts 3/4 cup dates 4 boneless, skinless chicken breast halves 2 cups all-purpose flour 5 eggs, lightly whisked 2 cups bread crumbs 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons kosher salt 2 tablespoons canola oil 2 tablespoons butter 1/4 cup chopped yellow onion 2 tablespoons curry powder 2 tablespoons all-purpose flour 2 cups chicken stock Instructions: Potatoes and cauliflower:
Preheat the oven to 350 degrees F.
On a large baking sheet toss together the cauliflower, potatoes, chervil, raisins, olive oil and salt and pepper, to taste. Arrange in a single layer on the baking sheet and roast until the potatoes are tender, about 25 minutes. Remove the potatoes to a bowl and set aside.
Chicken: In a blender or food processor, combine the grapes, walnuts and dates and blend until smooth.
Put the chicken breasts between 2 sheets of plastic wrap and, using a meat mallet, pound the chicken until evenly flat and thin. Remove the top sheet of plastic. Season the chicken with salt and pepper, to taste. Divide the grape mixture between the chicken breasts, topping each piece with about 2 tablespoons of the filling. Using the plastic as your guide, roll up the chicken around the filling.
Put the flour, eggs and bread crumbs in separate dishes. Season the bread crumbs with the garlic powder, onion powder and salt. Dip the chicken rolls into the flour, coating completely, then into the egg and finally into the bread crumbs. Chicken should be coated completely with each step of the breading process.
Heat 2 tablespoons of oil in a large oven-proof skillet over medium-high heat. Pan fry the chicken until golden brown on all sides, turning after a few minutes on each side. Transfer the pan to the oven and bake until cooked through, about 15 minutes.
Curry sauce: Melt the butter in a skillet over medium heat, then add the onion and curry powder. Cook for 2 minutes then whisk in the flour and cook for 1 minute. Whisk in the chicken stock and bring to a simmer. Whisk until the sauce is thickened and smooth.
Remove the chicken from the oven to a cutting board and slice. Spoon a bed of potatoes and cauliflower on each serving plate and top with curry sauce. ","[Pinot Grigio, Sauvignon Blanc, Chianti, Tempranillo]" 60635,"Popovers 3 1/2 cups milk 4 cups all-purpose flour 1 1/2 teaspoons salt 1 teaspoon baking powder 6 large eggs, room temperature Instructions: Place the milk in a bowl and microwave on high for 2 minutes, or until warm to the touch. In a large mixing bowl, sift the flour, salt and baking powder together. Beat the eggs in the bowl of an electric mixer fitted with a whisk on medium speed for about 3 minutes until foamy and pale in color. Turn down the mixer to low speed and add the warm milk. Gradually add the flour mixture and beat on medium speed for about 2 minutes. Turn the machine off and let the batter rest for 1 hour at room temperature. Preheat the oven to 450 degrees F. Spray a popover tin generously with nonstick spray. Fill the popover cups almost to the top with the batter and place the popover tin on a cookie sheet. Transfer to the oven and bake for 15 minutes. Turn down the oven temperature to 375 degrees F and bake for 30 to 35 minutes longer, until the popovers are a deep golden brown on the outside and airy on the inside. Turn out the popovers and serve hot with strawberry butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60636,"Zha Jiang Mian Meatless Chinese Spaghetti Kosher salt and freshly ground black pepper 3 tablespoons canola oil
1/4 cup finely chopped garlic
1 tablespoon finely chopped fresh ginger
1 tablespoon fermented black beans, rinsed, drained and gently smashed by hand
1 red onion, finely diced
2/3 cup hoisin sauce
2 cups vegetable stock or water
1/2 cup Shaoxing rice wine
1 pound beef substitute, preferably Beyond Beef 1 pound fresh or dried Shanghai noodles or other egg noodles
1 cucumber, peeled, seeded and julienned
2 carrots, julienned
2 cups mung bean sprouts
Instructions: Bring a large pot of salted water to a boil. Heat a large high-sided saute pan over high heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add the garlic, ginger, beans and onion and saute, stirring, until the vegetables are soft, about 5 minutes. Add the hoisin sauce and cook, stirring, to remove any raw taste, about 2 minutes. Add the stock and wine and bring to a simmer. Add the beef substitute and reduce the heat to low. Simmer until the mixture has a sauce-like consistency, stirring occasionally, 30 to 45 minutes. Season with salt and pepper. Add the noodles to the boiling water and cook until al dente, about 5 minutes for fresh or 10 to 15 minutes for dried. Drain well and divide among serving bowls. Ladle on the sauce, then top with the cucumbers, carrots and sprouts and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60637,"Tempeh Fritters 3 pounds soybeans 1 tablespoon tempeh starter (rhizopus oligosporus)
2 1/2 cups all-purpose flour 1/2 cup French-cut scallions 1 egg or egg substitute 1 tablespoon garlic powder
1 teaspoon ground pepper
1 teaspoon ground turmeric
Salt Oil, for frying
Acar, recipe follows 1/2 quart vinegar 1 1/2 cups sugar
3/4 cup sambal oelek
1 tablespoon salt
2 cups ripe pineapple cubes
1 cup diced red peppers
1 carrot, julienne
1 cucumber, diced
1/2 cabbage, thinly sliced
Instructions: For the tempeh: Wash soybeans and place in a pot filled with water. Soak overnight; soybeans will grow three times in size. Boil soybeans for about 2 hours at a low rolling boil, extracting the foam and loose hulls that float on top. Turn off heat and let cool in water. Dehull and drain. Boil soybeans again for another 30 minutes, then drain all water. Place soybeans on a sheet pan to cool. Sprinkle tempeh starter on the soybean batch and mix. Place 2 to 3 cups dried soybeans in a sandwich bag, then seal and poke holes in both sides for ventilation and to encourage mycelium growth. Repeat with remaining dried soybeans. Ferment in an 85- to 90-degree environment until soybeans are covered in a white mat of mycelium, about 2 days. Store in fridge for immediate use or freeze. For the tempeh fritters: Cut 1 tempeh cake into slices. Combine flour, scallions, egg and seasonings in a bowl. Add 2 cups water and make into a batter. Fill a nonstick pan halfway with oil and heat. Dip tempeh in batter and fry. Serve with Acar.
Whisk together vinegar, sugar, sambal oelek, salt and 1 quart water in a large bowl until sugar and salt dissolve. Add pineapple, peppers, carrot, cucumber and cabbage and let sit in fridge overnight. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 60638,"Mini-Size Me! 9-10 baby mozzarella balls, cut in half, or larger mozzarella ball, cut into small pieces 9-10 cherry tomatoes, halved 18-20 basil leaves Drizzle of extra virgin olive oil Salt Freshly ground pepper Splash of balsamic vinegar Mixed greens 4-6 red seedless grapes, halved and thinly sliced 4 red pearl onions, thinly sliced and soaked in small amount of olive oil 1-2 oz. crumbled Gorgonzola
Drizzle of red wine vinegar
Drizzle of olive oil to taste
Micro or petite greens (this can even be a chiffonade of sorts)
Salt
Freshly ground pepper Breadcrumbs 6 slender chive spears (about 3 inches long) 6-8 oz. chilled tomato soup
1/4 cup creme fraiche or light sour cream
6 small basil leaves
Fresh ground pepper Instructions: Place tomato on skewer, followed by mozzarella ball and folded basil leaf. Repeat until you have seven to nine pieces on skewer. Repeat with remaining skewers.Place finished skewers on serving platter that has a scattering of mixed greens on bottom. Drizzle extra virgin olive oil over top of skewers. Follow with a sprinkling of salt, freshly ground pepper and a splash of balsamic vinegar. In a bowl, mix together grapes, onion and Gorgonzola. Drizzle mix with red wine vinegar and olive oil. Add a dash of salt and freshly ground pepper; stir. Place micro greens on spoons and top with a spoonful of grape mix.Place on a serving platter that has been layered with breadcrumbs.
Place chive spear in shot glass. Pour chilled soup into glass to about 3/4 full. Top with a dollop of creme fraiche or sour cream and garnish with basil leaf. Finish with freshly ground pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 60639,"\Express\ Dobosch Torte 2 cups all-purpose flour 2 teaspoons baking powder 3/4 teaspoon kosher salt 2 sticks lightly salted butter, room temperature, plus additional for greasing the pans 2 cups granulated sugar 6 eggs 1 lemon, zested and juiced 14 ounces bittersweet chocolate, cut into small pieces 2 cups granulated sugar 2 cups heavy cream 1 teaspoon vanilla extract 1 1/2 sticks lightly salted butter, cut into thin slices 1 1/2 cups granulated sugar 1 tablespoon lightly salted butter Instructions: Preheat the oven to 350 degrees F. In a large bowl, combine the flour, baking powder, and salt. Stir to blend. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth and add the sugar. Continue whipping until the mixture becomes fluffy, 2 to 3 minutes. Note: this process can be done with a whisk by hand. Add the eggs, 1 at a time, taking care that each egg is thoroughly integrated. Add the flour mixture and combine. Add the lemon zest and lemon juice and whisk to blend. Grease the 2 pans with butter and fill each with half of the batter. Place the pans in the center of the oven. Bake until the center is firm or when the tip of a small knife emerges clean when it pierces the center of each cake, 30 to 40 minutes. Remove from the oven and allow to cool thoroughly, 1 hour at least. Once completely cool, using a serrated knife, slice each cake in half horizontally to form 4 equal layers. Place the layers on a flat surface. Set aside. In a medium bowl, combine the chocolate and sugar. In a medium pot over low heat, combine the heavy cream and vanilla and bring to a simmer. Pour over the chocolate and stir until all of the chocolate has melted. Gently whisk in the butter pieces. Set aside to cool. When the frosting is cool, whip the frosting in the bowl of a mixer fitted with a whisk attachment. Whip to lighten the frosting, 1 to 2 minutes. Frost each layer of the cake, stacking them neatly and uniformly on top of each other. Then frost the entire outside of the cake as well. In a medium skillet, heat the sugar until it \melts\ and turns a caramel color. Stir in the butter. Pour the caramel directly over the top of the cake, allowing it to drip down the sides to create a caramel shell. Allow the caramel topping to cool and harden on top of the cake. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60640,"Nono's Tuna Appetizer 1 (12-ounce) can tuna, well drained 2 stalks celery, finely chopped 20 green olives, sliced 1 (2-ounce) can flat anchovies packed in olive oil, finely drained Black pepper 2 tablespoons olive oil Instructions: Combine all ingredients and toss well. Add olive oil to moisten. Chill at least 2 hours for flavors to blend. Serve with thinly sliced Italian bread. Great for parties too. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 60641,"Red Wine Granita 1 cup honey 1 cup water 1 bottle red wine Instructions: Place a 9\ x 13\ metal baking pan in the freezer for 2 hours to pre-chill. Dissolve honey in water in a saucepan over medium heat. Remove from heat and allow to cool completely. Combine honey mixture and wine in baking pan and return it to the freezer. Freeze, stirring and scraping frozen parts every 30 minutes to create ice crystals. You want a slushy, snow cone texture, not a solid freeze. Spoon into dessert cups. ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]" 60642,"Palomas 1/4 cup granulated sugar 1/2 cup kosher salt
Wedges of grapefruit
1 cup freshly squeezed pink grapefruit juice
1 cup white tequila, preferably Dosamigos
1/4 cup freshly squeezed lime juice
1 tablespoon sugar syrup
Instructions: Combine 1/4 cup sugar and 1/2 cup salt on a small plate. Run a wedge of grapefruit around the rim of 4 glasses to moisten the rims. Lightly dip the rims in the sugar mixture and set aside to dry. Combine the grapefruit juice, tequila, lime juice, sugar syrup, and a pinch of salt together in a pitcher. Fill a cocktail shaker 1/2 full with ice and pour in the drink mixture. Shake the cocktail shaker for 30 seconds to chill and dilute the drink. Pour into the 4 prepared glasses, add a few ice cubes, and a wedge of grapefruit and serve ice cold. To make sugar syrup, combine 1 cup sugar and 1 cup water in a small saucepan and bring to a boil over medium heat. Cook until the mixture is clear. Cool and refrigerate indefinitely. ","[Tequila Sunrise, Margarita, Paloma]" 60643,"Double Chocolate Chip Cookies 6 ounces semisweet chocolate, such as Ghiradelli, chopped into 1/2-inch pieces 2 tablespoons unsalted butter, at room temperature 1 cup flour 2 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon fine sea salt 3/4 cup sugar 2 eggs, at room temperature 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips, such as Nestle Toll House Instructions: Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside. In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In another medium bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 60644,"Spiced Mustard Hash Browns 2 tablespoons canola oil 1/2 red onion, finely diced 4 tablespoons (1/2 stick) butter
5 russet potatoes, peeled, parboiled, and diced 1 tablespoon kosher salt, plus for the vinaigrette
2 teaspoons dried Mexican oregano
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper, plus for the vinaigrette 3 tablespoons whole-grain Dijon mustard
3 tablespoons red wine vinegar
1 to 2 teaspoons honey
3/4 cup olive oil
4 scallions, chopped on the diagonal
1/4 cup chopped fresh cilantro
Instructions: Heat the oil in a large cast-iron skillet over high heat. Add the red onions and saute until beginning to brown, 1 minute. Add the butter; when almost all melted, add the potatoes, salt, oregano, coriander, cumin and pepper. Toss the potatoes to coat with fat and spices, then let them cook, pressing occasionally with a spatula, until very dark and crispy on the bottom, about 5 minutes. Meanwhile, whisk together the mustard, vinegar, 1 teaspoon honey and some salt and pepper in a medium bowl. Slowly whisk in the olive oil to make a thick dressing. Taste and add honey or salt and pepper as needed. When the potatoes have developed a nice dark crust, use the spatula to turn them over in chunks, pressing them again into the bottom of the pan to toast slightly. Scatter the scallions and cilantro on top and toss a bit to combine. Drizzle with some of the dressing. Transfer the hash browns to a serving platter. Serve with the remaining dressing on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]

" 60645,"Stuffed Lasagna Pie Kosher salt One 16-ounce box dried curly-edge lasagna noodles (not no-bake) 2 tablespoons breadcrumbs 3/4 cup plus 2 tablespoons grated Parmesan Nonstick cooking spray 3 cloves garlic, crushed 1 carrot, cut into chunks 1 stalk celery, cut into chunks 1/2 onion, cut into chunks 2 tablespoons extra-virgin olive oil, plus more for brushing 4 links sweet Italian sausage (just under 1 pound) 1 pound 80-percent lean ground beef 1 pound ground pork 1/2 cup tomato paste 1 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes 1/2 cup dry white wine 1 pound fresh ricotta 1 large egg, beaten 1/2 cup fresh basil leaves, chopped, plus sprigs for garnish 1/2 cup fresh Italian parsley leaves, chopped 8 ounces low-moisture mozzarella, sliced 2 cups marinara sauce, warmed Instructions: Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Cook the noodles until pliable but still very al dente, about 3 minutes less than the package cooking time. Drain, but do not rinse. (The starch from the noodles will help them stick to the sides of the pan.) Spread on a baking sheet. Cut 4 of the noodles crosswise into thirds. Toss the breadcrumbs and 2 tablespoons Parmesan together in a small bowl. Spray a 10-inch tube pan with cooking spray. Coat with the Parmesan breadcrumbs, tapping out the excess. Combine the garlic, carrot, celery and onion in a food processor or mini food processor and process to a paste. Heat 1 tablespoon olive oil in a large skillet over medium heat. Prick each sausage with a fork and cook until browned, 5 to 6 minutes; remove and set aside. Add the remaining tablespoon olive oil to the skillet and crumble in the beef and pork. Cook, breaking up with a wooden spoon, until browned, about 4 minutes. Add the aromatic paste from the food processor. Cook, stirring occasionally, until it dries out, about 3 minutes. Make a space in the middle of the pan and add the tomato paste. Cook, stirring the tomato paste until it darkens a shade or two, about 2 minutes, then stir into the meat. Season with the oregano, red pepper flakes and 1/2 teaspoon salt. Add the white wine and cook until reduced by half, about 1 minute. Add 1 cup water and simmer rapidly until very thick, 4 to 5 minutes. Combine the ricotta, egg, basil, parsley and 1/2 cup Parmesan in a medium bowl. Line the prepared pan with the whole lasagna noodles, overlapping slightly. Spread about half of the meat sauce in the bottom of the pan on top of the noodles. Nestle the sausages into the meat sauce, pressing down to submerge them about halfway. Top with a third of the sliced mozzarella, breaking the slices to fit. Top with half of the cut noodle pieces and press down gently. Spread the ricotta mixture over the noodles and top with another third of the mozzarella. Top with the remaining cut noodles and press again. Spread over the remaining meat sauce and top with the remaining mozzarella. Fold over the noodles used to line the pan to encase the filling and brush with olive oil. Sprinkle with the remaining 1/4 cup Parmesan. Cover the timpano with foil and bake until heated through, 30 to 35 minutes. Uncover and bake until the top is crisp and golden-brown, about 30 minutes more. Let rest 45 minutes to 1 hour before unmolding. Run an offset spatula or butter knife around the edges of the pan to ensure it can be removed with ease. Unmold the lasagna by inverting it onto a serving platter. Arrange the basil sprigs in the middle. Slice with a serrated knife and serve with the marinara on the side. ","[Chardonnay, Pinot Grigio, Barbera, Gavi]" 60646,"The Best Sweet Potato Casserole 1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish 3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk 1/4 cup brown sugar, packed 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 2 large eggs 1/2 cup all-purpose flour 1/2 cup brown sugar, packed 1/2 stick (4 tablespoons) unsalted butter, melted 1/4 teaspoon kosher salt 3/4 cup chopped pecans Instructions: For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes. For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 60647,"Garlic Lamb and Vegetable Spring Rolls 1/4 cup brown sugar 2 tablespoons mushroom soy sauce 2 teaspoons chopped garlic 1 teaspoon cornstarch 1 teaspoon orange zest 1 pound coarsely ground lamb meat from leg or shoulder 2 tablespoons peanut oil, plus 2 tablespoons 1 tablespoon minced ginger 1 tablespoon minced garlic 2 tablespoons minced green onions 1/2 teaspoon crushed red pepper flakes 1 ounce rice wine 1 tablespoon cornstarch dissolved in 1/4 cup water 2 ounces rice noodles, soaked in water for 20 minutes 4 ounces shiitake mushrooms, stems discarded, thinly sliced 1 small onion, peeled and thinly sliced 1 medium carrot, peeled and julienned 1 red bell pepper, cored, seeded, and julienned Salt and freshly ground black pepper 1/2 cup chiffonade basil leaves 1 tablespoon sesame oil 1 tablespoon soy sauce 1 package egg roll wrappers 1 egg, lightly beaten, for egg wash Peanut oil, for deep frying Sweet Chili Scallion Dipping Sauce, recipe follows 1/4 cup finely chopped scallions 1/4 cup sweet chili Thai sauce * 1/2 lime, juiced Instructions: Garlic Lamb: Combine the sugar, soy, garlic, cornstarch, and orange zest in a large bowl. Add the lamb and mix well. Cover and refrigerate for at least 1 to 2 hours. Heat a wok over high heat. When the wok is hot, add 2 tablespoons of the peanut oil and heat until just smoking. Add the ginger, garlic, green onions, and red pepper flakes and stir-fry until fragrant, around 30 seconds. Add the lamb and stir-fry until well browned, about 5 minutes. Deglaze with the rice wine and bring to a simmer. Stir in the cornstarch mixture and bring to a simmer to thicken. Remove from the heat and set aside to cool. Drain the rice noodles and roughly chop. Set aside. Wipe out the wok and heat over high heat. Add the remaining 2 tablespoons peanut oil and heat until just smoking. Add the mushrooms, onion, carrot, and bell pepper and stir-fry until the vegetables just begin to soften, but still have some crunch, about 3 minutes. Season with salt and pepper, to taste. Remove the heat and cool. Combine the cooled vegetables, cooled lamb, reserved noodles, basil, sesame oil, and soy sauce and mix well. Place 1 egg roll wrapper on a flat surface in front of you with 1 point facing you so the wrapper is in a diamond shape. Make sure the unused wrappers are covered with a damp cloth. Brush all of the edges with egg wash. Place 1 to 2 tablespoons of the filling about 1/3 of the way up the wrapper. Fold the point over the filling. Fold in the sides and then roll up. Press to seal. Repeat with the remaining ingredients. If you are going to hold these for a while before frying, dust with cornstarch so they don't get soggy. Preheat 3 inches of peanut oil in a deep pot to 360 degrees F. Fry the egg rolls, a few at a time, until golden brown on all sides, about 4 to 5 minutes. Drain on paper towels. Serve whole or cut in half diagonally. If you want the halved rolls to stand up, Cut a small piece off either end with a serrated knife to make a flat surface. Serve with Sweet Chili Scallion Dipping sauce. Combine all the ingredients. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60648,"Chorizo Bites with Smoked Paprika and Piquillo Pepper Aioli 1/4 cup mayonnaise 2 canned piquillo peppers 1/2 teaspoon smoked Spanish paprika Zest of 1 lime Salt and freshly ground pepper 8 ounces Spanish chorizo, sliced 1/3-inch thick 2 tablespoons chopped fresh cilantro, for serving Instructions:

1. Place the mayonnaise, peppers, paprika, and lime zest into a blender and blend until smooth. Season with salt and pepper.
2. Cook the chorizo in a large nonstick skillet over medium-high heat, in batches, until lightly brown, about 1 minute on each side.
3. Spread the aioli onto a plate and place the chorizo over top. Garnish with cilantro and serve. Alternatively, smear the aioli onto a platter and set toothpick-speared chorizo slices over top. ","[Rioja, Tempranillo, Garnacha, Cava]" 60649,"Cuban Spiced Pork Tenderloin and Soffrito Rice 1 tablespoon olive oil or vegetable oil 2 slices bacon, chopped 1 small white onion, chopped 1 small green bell pepper, chopped 2 3/4 cups chicken broth 1 1/2 cups white rice 2 pinches saffron or 1/2 teaspoon turmeric Salt 2 pork tenderloins, trimmed, about 2 1/2 pounds total weight 4 cloves garlic, cracked away from skin 4 bay leaves 2 teaspoons anise seed 2 teaspoons ground coriander 1 tablespoon ground cumin 2 limes, zested 2 tablespoons grill seasoning blend (recommended: McCormick Montreal Steak Seasoning) or coarse salt and pepper EVOO - Extra-virgin olive oil, or vegetable oil, to coat Optional garnishes: chopped mango or kiwi, or chopped cilantro and scallions Instructions: Preheat the oven to 450 degrees F. Heat medium pot with tight fitting lid over medium high heat. Add oil and bacon and brown bacon. Add onions and peppers and saute 5 minutes. Bring broth to a boil. Add rice. Cover the pot and reduce heat to simmer. Cook 15 to 18 minutes, until rice is tender. For pork, cut 4 slits into each loin and nest garlic and bay into meat. Place meat on nonstick baking sheet. Combine the spices. Coat meat with oil. Rub spices over the pork tenderloins and place in oven. Roast meat 25 minutes. Remove from oven. Let juices redistribute, then slice and serve with soffrito rice and garnishes of chopped tropical fruit or chopped cilantro and scallions. Suggested drink: mojitos! ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 60650,"Mocha Mousse Pie 2 cups heavy cream, chilled 2 tsps. vanilla extract 3/4 cup plus 1 tablespoon Jif? Mocha Cappuccino Flavored Hazelnut Spread, divided 1 (6 oz.) ready-made graham cracker pie crust Instructions: BEAT heavy cream in large bowl with electric mixer on medium-high speed until stiff and soft peaks form. Beat in vanilla. Reserve 3/4 cup for topping. Stir 3/4 cup hazelnut spread in medium bowl until smooth. Stir into remaining whipped cream until combined. Spoon evenly into graham cracker crust. SPREAD reserved whipped cream over center of pie to within 1-inch of edge. Place 1 tablespoon hazelnut spread into corner of small resealable plastic bag. Microwave on HIGH 10 seconds or until soft. Cut a small corner off of bag. Drizzle over top. Chill 2 hours. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 60651,"Berry Mint Salad 1 cup fresh strawberries 1 cup fresh raspberries 1 cup fresh blueberries 1/2 cup fresh mint leaves 1 teaspoon orange juice 1 banana, sliced 1/4 cup maple syrup 1 teaspoon vanilla Instructions: Place the strawberries, raspberries and blueberries in a medium glass bowl. Add mint leaves and orange juice and toss. Place fruits in serving bowls and place bananas slices on top. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 60652,"Grilled Sonoma Foie Gras with Oaxacan Mole 1 quart chicken stock 6 ounces dried mango 1/2 fresh pineapple, chopped 1/2 cup sherry 2 cinnamon sticks 1 chipotle pepper, seeded and chopped 1 white onion, peeled and chopped 6 cloves fresh garlic 1/3 cup sliced almonds 1/2 cup sesame seeds 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 4 ounces bittersweet chocolate (Callebaut) 1 ounce Worcestershire sauce 4 fried corn tortillas, cut into strips 2 tablespoons safflower oil Kosher salt 4 ounces foie gras Kosher salt 2 large roasted and peeled yellow peppers 2 ounces fresh pineapple diced 6 ounces prepared mole, recipe follows 3 ounces fresh chives, snipped Instructions: Mole: Toast all dry spices and chiles until dark in a 350 degree F oven. Combine all ingredients and bring to a rapid boil, reduce heat and simmer for 20 minutes. Puree all in a blender, and adjusts seasonings, to taste. Foie Gras: Preheat a charcoal grill until the coals are white hot. Score the foie gras with a sharp knife and salt the foie gras liberally. Place on the grill and cover to prevent flame-ups. Turn the foie gras after 2 to 3 minutes and cook on the other side until it's medium rare. To serve, place the roasted peeled peppers in the center of the plate. Garnish with diced pineapple. Then, using a squirt bottle filled with mole sauce, paint the plate liberally. Place the cooked foie gras in the center of the plate, on top of the roasted peppers, and garnish with the fresh chives. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 60653,"Peanut Butter Crackles 1 1/3 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1 stick unsalted butter, at room temperature 1 cup packed light brown sugar 3/4 cup creamy peanut butter 1 large egg 1 teaspoon pure vanilla extract 1/3 cup mini chocolate chips 1/3 cup granulated sugar 1/2 cup confectioners' sugar, plus more for dusting (optional) Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, baking soda, baking powder and salt in a medium bowl. Beat the butter, brown sugar and peanut butter in a large bowl with a mixer on medium speed until creamy, about 1 minute. Increase the speed to medium high and beat until fluffy, about 2 more minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until well blended. Add the chocolate chips and beat until combined. Put the granulated sugar and confectioners? sugar in separate small bowls. Roll tablespoonfuls of dough into balls, then roll first in the granulated sugar and then generously in the confectioners' sugar. Arrange 2 inches apart on 2 ungreased baking sheets. Bake, switching the pans halfway through, until the cookies are just firm around the edges and cracked on top, 15 to 18 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Dust the cookies with more confectioners' sugar, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 60654,"Gateau Saint Tropez 1 1/2 cups all-purpose flour 1 1/4 cups plus 2 tablespoons bread flour 1 teaspoon salt 1/4 cup sugar 1-ounce fresh yeast or 2 (1/4-ounce) envelopes active dry yeast 2 tablespoons warm water 4 eggs 8 ounces (2 sticks) cold unsalted butter, cut into pieces 2 cups milk 1/2 vanilla bean, split lengthwise 6 egg yolks 2/3 cup sugar 1/4 cup cornstarch 1 tablespoon cold unsalted butter Instructions: At least 1 day before you plan to serve the dessert, combine the flours, salt, and 2 tablespoons of the sugar in a mixer fitted with a dough hook, and mix. Dissolve the yeast in the water. With the mixer running at low speed, add the yeast mixture to the flour mixture. Add the eggs and mix well. Add the butter and mix at medium speed until smooth, about 10 minutes. Do not skimp on the mixing time; this is how the dough gets kneaded. Place the dough in a deep container, cover tightly with plastic wrap, and then refrigerate overnight. The next day, turn the dough out onto a floured work surface. Flour your rolling pin and roll the dough into a 12-inch circle, about 1/2-inch thick. Transfer to an ungreased cookie sheet. Loosely drape plastic wrap over the dough and let rise in a warm place until doubled in bulk, 1 to 2 hours. Meanwhile, make the custard by combining the milk and vanilla bean in a small saucepan and bring just to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. Whisk the egg yolks and granulated sugar together until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Pour into a bowl and cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to use. (The custard can be made up to 2 days in advance and kept refrigerated.) Preheat the oven to 350 degrees F. Remove the plastic wrap from the dough and sprinkle with the remaining 2 tablespoons sugar. Bake until golden brown, 15 to 20 minutes. After 10 minutes, rotate the pan to ensure even cooking. When baked, immediately remove to a wire rack and let cool to room temperature. Not more than 2 hours before serving, use a serrated knife to slice the round of brioche horizontally in half. Spread the bottom generously with the custard. Place the top brioche on and press lightly. Using a heavy, large serrated knife, cut into wedges, and serve topped with powdered sugar. Serve within 2 hours. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60655,"Trail Mix Cake 1 1/2 cups dried cranberries 1 1/2 cups orange juice
2 1/2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
8 ounces unsalted butter
1 1/2 cups granulated sugar
2 eggs
1 teaspoon almond extract
1 cup buttermilk
1 cup mini chocolate chips
1 cup sweetened coconut flakes 3/4 cup sliced almonds
3/4 cup unsalted sunflower seed kernels Trail Mix Buttercream, recipe follows 8 ounces butter 2 cups confectioner's sugar 1/3 cup sliced almonds 1/3 cup dried cranberries 1/3 cup dried pineapple 1/3 cup unsalted sunflower seed kernels Instructions: Preheat the oven to 350 degrees F. Line the bottoms of two 8-inch round cake pans with parchment paper. Place the cranberries in a medium saucepan and add the orange juice. Bring to a boil over medium heat on the stove top. Cover and remove from the heat. Refrigerate until completely cooled. Sift the flour, baking powder and baking soda into a medium bowl. Add the salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Add the almond extract. Alternate adding the dry ingredients and the buttermilk, beginning with the dry ingredients and ending with the buttermilk. Mix well, scraping down the sides of the bowl after each addition. Fold in the chocolate chips, coconut flakes, almonds and sunflower seeds. Drain the cranberries well and gently fold into the cake batter. Divide the batter between the two prepared cake pans. Bake until a toothpick inserted in the center of the cakes comes out clean, 35 to 40 minutes. Remove from the pans and cool the cake layers completely. Top one of the layers with some Trail Mix Buttercream, then place the second layer on top and decorate the outside of the cake with more of the buttercream and serve. In a standing mixer fitted with the paddle attachment, cream the butter. Add the confectioner's sugar and mix thoroughly. Fold in the almonds, cranberries, pineapple and sunflower seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 60656,"Sandra's Shortcake 1 can (16.3-ounce) biscuits (recommended: Pillsbury Grands Southern Style) 2 pints fresh strawberries, quartered 3/4 cup sugar, divided 1 teaspoon ground cinnamon 1 (8-ounce) container whipped topping 1 cup sour cream Instructions: Preheat oven to 350 degrees F. Unroll biscuits, place on baking sheet and bake in the oven according to directions. Meanwhile, in a medium bowl, combine the strawberries and half of the sugar. Let stand for 1 hour to meld flavors. In a small bowl, combine remaining sugar and cinnamon. Remove biscuits from oven; split the biscuits and dredge in cinnamon sugar; place on serving plate. Top biscuits with macerated strawberries. Place whipped topping in a bowl and fold in the sour cream. Garnish shortcakes with a dollop of whipped topping mixture. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 60657,"Tuna Noodle Casserole 12 ounces wide egg noodles 8 tablespoons (1 stick) salted butter, plus extra for buttering the baking dish 1 medium onion, diced
6 ounces white button mushrooms, finely chopped
1/4 cup all-purpose flour
3 cups warmed whole milk
1/2 cup dry sherry Kosher salt and freshly ground black pepper Three 6.4-ounce cans white albacore tuna in water, drained
1/4 cup finely chopped red bell pepper
2 tablespoons minced fresh parsley
1/2 cup panko breadcrumbs Serving suggestions: a green salad and crusty bread Instructions: Preheat the oven to 400 degrees F. Bring a pot of water to a boil and cook the egg noodles to al dente according to the package instructions. Drain and set aside. Meanwhile, melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onions and mushrooms thoroughly. Cook, stirring, for another minute. Add the milk and sherry and whisk to combine. Cook the sauce until it's nice and thick, 3 to 4 minutes. Sprinkle in salt and pepper to taste and stir. Adjust the seasoning to make sure the sauce is adequately salted. Add the tuna and stir it into the sauce. Then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they're coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish. Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir it around with the breadcrumbs and remaining tablespoon of parsley. Top the casserole with the breadcrumbs and bake until golden, 25 to 30 minutes. Serve piping hot with a green salad and warm crusty bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 60658,"Fig and Goat Cheese Bruschettas 2 teaspoons grated orange zest (2 oranges) 1/2 cup freshly squeezed orange juice
3 3/4 cups sugar
1 vanilla bean, split lengthwise
2 pounds fresh ripe purple figs, stems removed and halved lengthwise
12 slices sourdough bread, for serving
8 ounces creamy goat cheese, such as Montrachet, for serving
Grated orange zest, for serving (optional)
Instructions: Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour and 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate. Before serving, toast or grill the bread and spread with goat cheese. Spoon the fig preserves on, then the grated orange zest if using, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 60659,"Souper Boule 1/2 cup low-sodium beef broth Pinch of ground nutmeg 1 teaspoon horseradish (do not drain) 4 1/2 tablespoons unsalted butter 2 large onions, thinly sliced 1 teaspoon chopped fresh thyme Kosher salt 1 8-inch round loaf sourdough bread 1 pound gruyere cheese, thinly sliced Chopped fresh parsley, for topping Instructions: Preheat the oven to 350 degrees F. Combine the broth and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and stir in the horseradish and 1/2 tablespoon butter. Melt the remaining 4 tablespoons butter in a large skillet over medium heat. Add the onions, thyme and 3/4 teaspoon salt and cook, stirring often, until the onions are golden brown and soft, about 20 minutes. Let cool slightly, then stir into the broth mixture. Slice the bread at 1 1/2-inch intervals with a large serrated knife, stopping about three-quarters of the way to the bottom. Repeat, making perpendicular cuts, to create a crosshatch pattern in the top of the loaf. Set the loaf on a parchment-lined rimmed baking sheet. Stuff the gruyere and onions into the slits, breaking the cheese into smaller pieces, if necessary. Pour any remaining broth mixture into the slits. Cover the bread loosely with foil and bake until warm, about 15 minutes. Remove the foil and continue baking until the cheese melts and the bread is toasted, 20 to 25 more minutes. Sprinkle with parsley. ","[Chardonnay, Riesling, Pinot Grigio, Gouda]" 60660,"Spinach Artichoke Pasta Salad Coarse salt 1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands) available on dairy aisle in most markets 1/2 pound fresh baby spinach 1 (15-ounce) can baby artichoke hearts in water, drained and chopped 1 red roasted pepper, drained and chopped 1/2 small red onion, chopped 1 clove garlic, cracked from skin 1 lemon, zested 2 teaspoons lemon juice, the juice of 1 wedge 2 tablespoons red wine vinegar, a couple of splashes 1/4 cup extra-virgin olive oil 1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it Black pepper A handful sun-dried tomatoes packed in oil, coarsely chopped Instructions: Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer. Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 60661,"Asian Spiced Ahi Salad with Limestone Lettuce and Toasted Sesame Seed Vinaigrette 1 teaspoon ground coriander 1 teaspoon star anise One 1-inch long stick cinnamon 1/3 teaspoon clove 3 ounces sushi-quality ahi tuna loin, sinews removed 1 tablespoon canola oil 1 head organic limestone (Boston or Bibb) lettuce, washed, and dried Sliced asuki ginger 1/3 cup shallots 1/2 teaspoon sesame seeds 1 tablespoon white wine vinegar 1 tablespoon rice vinegar 3/4 tablespoon dry mustard 1/2 teaspoon kosher salt 3/4 teaspoon sugar 1/4 cup canola oil 1/4 teaspoon sesame oil Instructions: Heat spices together in small saucepan until fragrant. Place in a spice grinder until fine. Preheat cast iron skillet. Lightly coat each side of the tuna loin with the spice mixture. Sear each side of tuna in 1 tablespoon of canola oil. Leaving center of tuna very rare, set aside. Place leaves of limestone lettuce in mixing bowl. Add 3 to 4 tablespoons of the Toasted Sesame Vinaigrette, toss, and plate. Slice ahi tuna into bite-size pieces and arrange on top of lettuce. Garnish with sliced ginger. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Place shallots in a saucepan, cover with water, and simmer. Cook for 10 minutes, until tender. Drain shallots and put in a blender. Toast sesame seeds in a small skillet until light golden brown. In a mixing bowl, combine the vinegars, mustard, salt, and sugar. Stir lightly. Add mixture to shallots in blender and puree for about 2 minutes. While blender is running add both oils slowly. Add sesame seeds and blend 1 minute. Strain mixture and adjust seasoning. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 60662,"Mini Lasagna Roll-ups Nonstick cooking spray, for the baking dish 2 cups ricotta cheese
One 10-ounce package frozen chopped spinach, thawed and water squeezed out
1/2 cup grated Parmesan 2 teaspoons Italian seasoning
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 large egg
Juice of 1/2 lemon
8 to 10 cooked lasagna noodles (al dente) 1 cup tomato sauce
1 cup shredded mozzarella Instructions: Preheat the oven to 350 degrees F. Coat an 8-inch oval baking dish with cooking spray and set aside. Mix together the ricotta, spinach, Parmesan, Italian seasoning, onion powder, salt, pepper, garlic, egg and lemon juice in a large bowl. Lay out the cooked noodles and cut each one in half widthwise. Spread about 2 tablespoons of filling on each noodle. Tightly roll the filling in the noodle and place seam-side down in the prepared baking dish. Arrange the rolls in a row and top each with a spoonful of sauce and sprinkle of mozzarella. Bake until the filling is warm and the cheese is melted, 15 to 20 minutes. Serve the rolls on toothpicks with any remaining tomato sauce on the side for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 60663,"Herb Crust 1/2 cup fine dry breadcrumbs 1/3 cup fresh chopped basil 3 tablespoons olive oil 3 tablespoons chopped fresh thyme 2 tablespoons chopped fresh parsley 1 tablespoon freshly ground pepper 1 teaspoon herbal salt Serving suggestions: Chicken or pork Instructions: Stir together the breadcrumbs, basil, oil, thyme, parsley, pepper and salt. To use with meat, moisten chicken or pork with water and press the crumb mixture over the meat. Place on a rack and bake at 400 degrees F until done, 10 to 20 minutes.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60664,"Chinese Roast Pork 4 tablespoons fresh ginger 1 shallot, chopped 6 cloves garlic 1/2 cup oyster sauce 1/4 cup hoisin sauce 2 tablespoons tomato paste 2 pork tenderloins, silver skin removed Vegetable oil, as needed Instructions: For the marinade: Put the ginger, shallots, and garlic into a blender, and puree.
Transfer the mixture to a bowl, and add the oyster sauce, hoisin sauce, and tomato paste, and stir to incorporate.
For the pork: Put the trimmed tenderloins into a baking dish, and pour over half of the marinade, turning to coat. Cover the dish with plastic wrap, then place the pork in the refrigerator, and let it marinate for a minimum of 30 minutes to a maximum of 24 hours.
Preheat the oven to 400 degrees F.
Heat the vegetable oil in a large, ovenproof saute pan over medium-high heat. Remove the pork tenderloins from the marinade and sear on all sides in the hot pan. Baste the pork with the remaining marinade throughout the cooking process.
Slide the pan into the preheated oven, and cook until the pork is cooked through, approximately 20 minutes. Allow the meat to rest for 15 minutes before serving. ","[Shiraz, Cabernet Sauvignon, Malbec, Pinot Noir]" 60665,"French Beef Stew 2 pounds beef (chuck, rump or brisket), trimmed and cut into 2-inch chunks 4 cups red wine 1 bay leaf 2 cloves 1 onion, peeled and halved 1 clove garlic 4 tablespoons butter 4 ounces thick bacon, cut into 1/2-inch pieces 1/2 cup flour 1 teaspoon thyme 1 1 /2 cups beef stock Salt and pepper 12 small pearl onions 2 tablespoons butter 1 teaspoon sugar 12 mushrooms, quartered 3 tablespoons butter 2 tablespoons soft butter mixed with 2 tablespoons flour Chopped parsley Instructions: In a large bowl combine beef chunks, wine, bay leaf, cloves, onion and garlic. Toss together to coat meat, cover bowl with plastic wrap and refrigerate for 4 - 12 hours. In a large heavy pot, melt butter and cook off bacon until just crispy and set aside to drain. Scoop beef from marinade and pat dry with paper towels. Toss in a bowl with flour to coat. Shake off excess flour. Add the floured beef to the pot and cook until nicely browned. Stir in the onion and garlic from the marinade, as well as the thyme, stock and season with salt and pepper. Bring to a boil. Reduce heat and simmer for 1 1/2 hours or until meat is tender. Peel the pearl onions and trim off a little bit of the root end. Melt butter in a small skillet and add pearl onions. Toss to coat and pour in 1/4 cup of water and cover. Simmer until tender. Uncover and allow liquid to evaporate. Sprinkle in 1 teaspoon sugar and shake pan over medium heat until onions begin to brown and caramelize. Season with salt and pepper. In another skillet melt 3 tablespoons butter and cook mushrooms until golden brown. Stir in crispy bacon bits and season with salt and pepper. When the beef is tender, remove meat with a slotted spoon to a bowl. Simmer sauce until thickened and stir in flour/butter mixture to help thicken. Season sauce to taste. Return beef to pot and bring stew to a boil. Serve hot with boiled potatoes, pearl onions, mushrooms and garnish with chopped parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 60666,"Strawberries Romanoff 2 pints strawberries, washed and stemmed 1/4 cup sugar 1/4 cup orange liqueur, such as Grand Marnier or Cointreau 1 pint vanilla ice cream 1 cup heavy cream Instructions: Slice the strawberries. In a large bowl, toss 3/4 of them with the sugar and orange liqueur. Refrigerate for at least 1 hour to macerate. Put the ice cream in the refrigerator to soften. Put the cream and half of the macerated strawberries in a cold mixing bowl. With an electric mixer, whip to soft peak, about 2 minutes. Fold in the softened ice cream. Distribute the cream among 6 chilled bowls. Mix the plain sliced berries with the remaining macerated berries and place on top of the cream. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 60667,"Tipsy Bourbon Caramel Corn 10 cups popcorn 1/2 cup toasted pecans, coarsely chopped 1 cup light brown sugar
1 stick (8 tablespoons) unsalted butter
1 tablespoon light corn syrup
1/2 teaspoon salt
3 tablespoons bourbon
1/4 teaspoon baking soda
Instructions: Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper. Place the popcorn and pecans in a large mixing bowl. Combine the sugar, butter, corn syrup and salt in a saucepan over medium-high heat. Bring to a boil and continue to boil for 4 minutes. Remove the mixture from the heat and stir in the bourbon and baking soda. Pour over the popcorn and stir well to coat completely. Divide the popcorn in an even layer between the 2 baking sheets. Bake, gently stirring and rotating the pans about halfway through (after 8 to 10 minutes), until the popcorn is mostly dry and the caramel coating is crisp, 15 to 20 minutes total. Cool completely on the baking sheets before breaking up and serving. ","[Bourbon Barrel Aged Chardonnay, Port, Tawny Port, Sherry]" 60668,"Make-Ahead Zabaglione with Amaretti 6 extra-large egg yolks 1/2 cup superfine sugar 3/4 cup dry Italian Marsala wine, such as Florio 1/2 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 3/4 cup cold heavy cream 4 to 6 (double) Italian Amaretti di Saronno cookies, lightly crushed Instructions: Place the egg yolks, sugar, and Marsala wine in a large heat-proof glass bowl and whisk them together. Place the bowl on a pan of simmering water to make a double boiler and whisk the mixture almost constantly for 5 to 7 minutes, until it expands in volume and becomes thickened. You'll see the froth disappear and the whisk will leave a little trail in the mixture. Don't walk away from it or you?ll end up with scrambled eggs! Off the heat, whisk in the vanilla and almond extracts. Set aside for 30 minutes to cool to room temperature, whisking once or twice as it cools. Place the cream in the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer) and beat it just until it forms firm peaks. With a rubber spatula, carefully fold the cream into the Marsala mixture. Spoon half of the mixture into each of 4 or 5 decorative glasses (depending on the size), sprinkle each with 1 tablespoon of crushed Amaretti, and spoon the rest of the mixture on top. Sprinkle with the remaining Amaretti crumbs, cover with plastic wrap, and chill for a few hours or overnight. Serve cold. ","[Chardonnay, Pinot Grigio, Prosecco, Sparkling Shiraz]" 60669,"Kickoff Cupcakes 2 1/4 cups all-purpose flour 2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup unsweetened cocoa powder
3/4 cup vegetable oil
2 large eggs, lightly beaten
1 tablespoon white vinegar
2 teaspoons vanilla extract
2 teaspoons instant coffee
4 sticks unsalted butter, softened 8 cups confectioners' sugar
About 2 teaspoons milk
A few drops brown food coloring
A few drops orange food coloring
A few drops yellow food coloring
A few drops green food coloring
1 large tube white gel icing
Instructions: Special equipment: an ice cream scoop and a small offset spatula For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with silver foil liners. Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. In another bowl, whisk together the oil, eggs, vinegar, vanilla, coffee and 1 cup water until well blended. Pour the egg mixture into the flour mixture and stir until just incorporated. Using an ice cream scoop, divide the batter evenly between the prepared muffin cups, filling each cup halfway. Bake until a wooden pick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Cool the cupcakes in the pans 5 minutes. Remove from the pans and cool completely on a wire cooling rack. For the frosting: Put the butter and confectioners' sugar in a stand mixer fitted with a paddle attachment. Beat until well combined and smooth. Add a little milk, about 1/4 teaspoon at a time, and beat well after each addition until the frosting reaches a nice spreadable consistency. Divide the frosting among 4 bowls. Mix into each the green, brown, yellow or orange food coloring, drop by drop, until you achieve the colors desired. Decorate the Cupcakes: Using a small offset spatula, spread the brown and orange frosting over 12 of the cupcakes so that each top is half brown and half orange. Repeat with the 12 remaining cupcakes using the yellow and green frosting. Use the white gel icing to draw a line down the center of each cupcake top, dividing the colors. Then make 3 cross hatch marks across the white line on each to resemble football stitching. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60670,"Green Mango and Dried Anchovy Salad: Goi Kho Ca Com Xoai Song Vegetable oil, for deep frying 3 1/2 ounces small dried anchovies or dried white bait, washed and drained* (See Cook's Note) 2 green mangoes, peeled and julienned 1 long red cl, seeded and julienned 5 fresh perilla leaves, sliced* 5 fresh mint leaves, sliced 5 fresh Vietnamese mint, sliced* 5 fresh Asian basil leaves, sliced* 1 tablespoon fried red Asian shallots* 1 teaspoon fried garlic chips Nuoc Mam Cham Dipping Fish Sauce, recipe follows 1 tablespoon crushed roasted peanuts 3 tablespoons fish sauce 3 tablespoons white vinegar 2 tablespoons sugar 4 ounces or 1/2 cup water 2 cloves garlic 1 cl, chopped 2 tablespoons fresh lime juice Instructions: In a deep fry pan or wok, heat the oil to 350 degrees F. Deep fry the anchovies in two separate batches for 3 minutes, or until brown and crisp. Remove the anchovies and place them on absorbent kitchen paper towels to drain the excess oil. In a mixing bowl, combine the green mango, perilla leaves, mint leaves, Vietnamese mint, Asian basil leaves, cl, fried shallots, fried garlic, crisp anchovies, and 3 tablespoons of nuoc mam cham dipping fish sauce. Toss the mixture well, and transfer to a plate or shallow bowl and garnish with the crushed peanuts. To make the dipping fish sauce: Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and cl and stir through with the lime juice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 60671,"Best Scrambled Eggs Ever 6 eggs 1/4 cup half-and-half
1/4 teaspoon ground black pepper
1 tablespoon butter
2 ounces smoked salmon, chopped
1 tablespoon chopped fresh chives, for garnish
Toasted bagels, for serving Instructions: Whisk the eggs. Then, into a medium bowl, pass the eggs through a fine-mesh strainer. Add the half-and-half and whisk until smooth. Add the pepper and whisk until well combined. Heat a nonstick skillet on low heat and melt the butter. Pour the eggs into the skillet. Using a heat-resistant rubber spatula, stir the egg mixture over low heat to create soft, creamy curds. Continue to cook until soft and creamy, then sprinkle in the salmon. Cook until light and fluffy. Serve, garnished with chives. Serve with a toasted bagel. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60672,"Fromage Blanc Cheesecake 3/4 cup graham cracker crumbs 3/4 cup chopped white chocolate 3/4 cup toasted almond brittle 1/4 cup melted butter 1/2 cup sugar, plus 1/2 cup 1 pound Fromage Blanc 3 sheets gelatin, softened in cool water 6 yolks 1 1/2 cups heavy cream whipped to stiff peaks 4 cups sugar Water to dissolve 3 tablespoons butter 3 cups toasted almonds Instructions: Combine first four ingredients until well coated with butter. Press into bottom of 4 inch ring molds. Chill. Combine 1/2 cup sugar and fromage blanc in large bowl, whisk over a hot water bath until sugar has dissolved. Squeeze all water out of gelatin sheets and add to warm fromage mixture, stir until gelatin has dissolved. Cool slightly over a water bath until slightly thickened. Whip yolks in mixer with second 1/2 cup of sugar until thick and pale, fold into fromage mixture. Carefully fold in whipped cream. Fill 4-inch ring molds, smooth tops and chill until set. Serve with strawberry mint salsa. Bring sugar and water to a boil in a heavy sauce pan. Brush down sides of pan with a water to prevent sugar from crystallizing. Cook until amber in color and water has evaporated. Carefully stir in butter with a wooden spoon until completely blended. Quickly stir in almonds and remove from heat. Immediately pour onto a greased 1/2-inch sheet pan. Cool. Yield: 3 cups ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 60673,"Herbalicious Breakfast Casserole 8 tablespoons salted butter, plus more for buttering the baking dish 8 store-bought onion rolls
1/4 cup sliced roasted red peppers 8 ounces cream cheese
1 cup grated mozzarella
2 cups milk
3 heaping tablespoons basil pesto
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
10 large eggs
Instructions: Generously butter a 9-by-13-inch baking dish. Tear the onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle the roasted peppers on top, then tear the cream cheese over the peppers. Sprinkle with the mozzarella, then cut the butter into pats and scatter over the top. Mix together the milk, pesto, parsley, oregano, salt, pepper and eggs in a large bowl and pour slowly over the top of the dish, making sure to get it all around and into the crevices. Wrap tightly with plastic wrap, then foil. Freeze for up to 2 months. To cook from frozen: Preheat the oven to 350 degrees F. Remove the foil and plastic wrap, then re-cover the casserole with the foil. Bake for 45 minutes, then remove the foil and continue baking until firm and set, about 10 minutes more. Portion and serve immediately. To cook from thawed: The evening before serving, remove the casserole from the freezer and thaw overnight in the refrigerator. Preheat the oven to 325 degrees F. Remove the foil and plastic wrap, then re-cover the casserole with the foil. Bake for 45 minutes, then raise the temperature to 350 degrees F, remove the foil and continue baking until firm and set, 10 to 15 minutes. Portion and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 60674,"Rainbow Cake with Marzipan Vegetables and Smash Cake Nonstick cooking spray, for the pans 3 1/2 cups (450 grams) all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
1 cup (2 sticks, 225 grams) unsalted butter, at room temperature
1/2 cup (100 grams) refined coconut oil, at room temperature
2 1/4 cups (450 grams) granulated sugar
4 large eggs, at room temperature
1 tablespoon vanilla bean paste or extract
1/2 cup (120 grams) sour cream, at room temperature
1/4 cup carrot juice
1 cup whole milk, at room temperature
1/4 cup beet juice
1/4 cup firmly packed fresh mint leaves
1 cup (2 sticks; 225 grams) good-quality unsalted butter, at room temperature 8 ounces cream cheese, at room temperature
4 cups (480 grams) powdered sugar
1/8 teaspoon kosher salt
1 1/2 teaspoons vanilla bean paste or extract
3 tablespoons (45 grams) heavy cream
Marzipan, food coloring, and fresh rosemary, for decorating Instructions: For the cake layers: Preheat the oven to 350 degrees F. Grease and line the bottoms of three 8-inch cake pans with cooking spray and parchment and set aside. Sift together the flour and baking powder in a large bowl, then lightly stir in the salt and set aside. Cream together the butter, coconut oil and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each. Reduce the mixer to low and add the vanilla and sour cream. Gradually add the dry mixture and mix until about 80 percent combined. Divide the batter evenly among 3 bowls. In the first bowl, stir in the carrot juice and 1/4 cup milk and fold together until smooth and just combined. In the second bowl, add the beet juice and 1/4 cup milk and fold together until smooth and just combined. Blend together the mint leaves and remaining 1/2 cup milk in a blender until very smooth, scraping the sides as needed. Add this to the third bowl and fold together until smooth and just combined. Transfer the batters to the cake pans and spread them out evenly.
Bake until the tops of the cakes are thinking about starting to turn brown and a toothpick inserted in the centers comes out with a few crumbs on it; begin checking for doneness at 30 minutes and try your darnedest not to let it overbake. Let sit in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the buttercream frosting: Beat together the butter and cream cheese in a stand mixer fitted with a paddle attachment until creamy. Gradually add the powdered sugar, then mix in the salt, vanilla and heavy cream. Mix until creamy. Level the tops of the cake layers, retaining the scraps, then stack them up with a layer of frosting in between each. Frost all over and decorate as desired. To make a mini cake, stack up the cake scraps that were cut off from the layers and cut out four 2 1/2-inch circles. Stack them on top of each other and frost all over. (The scraps should be moist enough that they'll all stick together!) Use food coloring to dye the marzipan (deep purple for beets and orange for carrots). Mold into vegetables, using rosemary for the stems. Place on top of the cake. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60675,"The Club Sandwich 1/2 cup whole-wheat pastry flour 3/4 teaspoon arrowroot 1/2 teaspoon dried sage 1/2 teaspoon sea salt 1/4 teaspoon dried thyme 1/8 teaspoon freshly ground black pepper 1/16 teaspoon baking powder 1/2 cup plain soy milk 1 1/4 pounds Chicken-style Seitan Dough, recipe follows 2 cups panko crumbs Canola oil, for frying 3/4 cup veganaise (vegan mayonnaise) 12 slices sourdough bread, toasted 12 slices Tempeh Bacon, recipe follows 1 firm but ripe avocado, peeled, pitted, and sliced 1 large tomato, sliced 4 romaine lettuce leaves 1 tablespoon canola oil, plus more for pan, plus 1/2 cup canola oil 2/3 cup chopped onion 1 tablespoon minced garlic 3 1/2 cups gluten flour 1 cup garbanzo flour 2/3 cup nutritional yeast 1 1/2 teaspoons sea salt 1 3/4 cups freshly cooked cannellini beans, see Cook's note* 1/3 cup tamari 3 cups water 1/4 cup maple crystals 2 tablespoons sea salt 1 1/2 (8-ounce) packages soy tempeh 2 tablespoons canola oil Instructions: Whisk the flour, arrowroot, sage, salt, thyme, pepper, and baking powder in a large bowl to blend. Whisk in the soy milk to form a smooth thin batter. Cut the Seitan Dough into 4-inch squares that are 1/3 to 1/2-inch thick. Dip the seitan squares into the batter to coat completely, then dip into the panko crumbs to coat. Arrange the coated seitan squares on a baking sheet. Cover and refrigerate at least 1 hour and up to 1 day. Heat 1/2-inch of oil in a large frying pan over medium-high heat. Add the coated seitan squares and fry for 1 1/2 minutes on each side, or until heated through, crisp and golden brown. Using a metal spatula, transfer the seitan squares to a paper towel-lined plate to absorb any excess oil.
Spread the veganaise over 1 side of each slice of toasted bread. Top 6 toasted bread slices with the fried seitan, bacon, avocado, tomato, and lettuce. Top each with a second slice of toasted bread, veganaise side down. Cut the sandwiches in half and serve.
Preheat the oven to 350 degrees F.
Line an 8-inch square baking pan with 2-inch-high sides with parchment paper. Lightly oil the parchment paper. Heat 1 tablespoon oil in a heavy skillet over medium heat. Add the onion and garlic and saute for 5 minutes, or until tender. Set aside to cool. Stir the gluten flour, garbanzo flour, nutritional yeast, and salt in a large bowl to blend. Puree the beans, 1/2 cup canola oil, tamari, and sauteed onion mixture in a blender until smooth, adding some of the water to create a smooth and creamy consistency. Whisk the bean puree and the remaining water in another large bowl to blend. Quickly stir the bean mixture into the flour mixture until a very wet dough forms. Transfer the dough to the prepared baking pan and smooth the top. Cover with aluminum foil.
Place the pan of Seitan Dough in a larger roasting pan. Add enough water to come halfway up the sides of the pan of seitan. Bake for 2 hours, adding more water to the roasting pan if necessary, or until the seitan is firm on top. Cool the seitan to room temperature. Quarter the seitan into 4 equal (1-pound each) squares.
The seitan will keep for 2 days, covered and refrigerated. Wrap the seitan squares separately in plastic wrap, then enclose them in a resealable plastic bag and freeze them up to 1 week, if desired. Mix the maple crystals and salt on a large plate. Dip the tempeh into water, then into the maple mixture, turning to coat both sides evenly. Wrap the tempeh pieces with plastic wrap and place them on a small baking sheet (such as one used for a toaster oven). Place a small baking dish atop the tempeh. Weigh the baking dish down with about 3 pounds of weight, such as with 2 (28-ounce) cans of tomatoes. Refrigerate at least 1 day and up to 2 days. Prepare a stovetop smoker according to the manufacturer's instructions. Smoke the tempeh over medium heat for 40 minutes, or until it is golden brown. Cool the tempeh. Preheat the oven to 350 degrees F. Line 2 heavy large baking sheets with aluminum foil. Lightly coat the foil with 2 teaspoons of oil. Using a very sharp large knife, cut the tempeh lengthwise into 1/8-inch-thick strips. Arrange the tempeh strips in a single layer over the prepared baking sheets. Brush 2 teaspoons of oil over the tempeh strips. Bake the tempeh strips for 20 minutes, turning the strips after 10 minutes and brushing them with the remaining 2 teaspoons oil, or until they are crisp and golden brown. The tempeh bacon will keep for 1 week. Cool it to room temperature, then store it in an airtight container at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60676,"Arancini 3 cups low-sodium chicken broth Kosher salt 1 cup arborio rice 2 tablespoons pine nuts, toasted 1/2 cup shredded mozzarella cheese (2 ounces) 1/2 cup shredded fontina cheese (2 ounces) 2 tablespoons chopped fresh parsley 2 large eggs 1/2 cup grated parmesan cheese 1 1/2 cups breadcrumbs Vegetable oil, for frying Instructions: Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely. Combine the pine nuts, mozzarella, fontina and parsley in a bowl; set aside. Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs. Shape the mixture into sixteen 1 1/2-inch balls. Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying.) Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 60677,"Vegetable Curry 5 cloves garlic One 3-inch chunk peeled, fresh ginger 2 tablespoons vegetable oil 1/2 teaspoon whole cumin seeds 1/4 heaping teaspoon whole cloves 10 cardamom pods 8 whole allspice One 3 inch long cinnamon stick, broken in half 1 bay leaf 1 medium yellow onion, diced 2 teaspoons curry powder 1/2 jalapeno, or more to taste, in one piece 1/2 cup whole, peeled tomatoes (with puree) roughly chopped 1/2 cup whole milk yogurt 2 1/2 cups water 2 teaspoons kosher salt 6 small red new potatoes (about 10 ounces), quartered 1 1/2 heaping cups small cauliflower florets 4 ounces fresh green beans, cut into 1-inch pieces 1 cup canned chickpeas, rinsed and drained
Basmati rice and chutney
Instructions: In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside. Heat the oil in a large pot over medium-high heat. Add the cumin seeds, cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce \fries\ in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more. Add the water, salt, and potatoes and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until tender, about 10 minutes. Add the cauliflower, green beans, and chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid has thickened, about 5 minutes more. Transfer to a serving bowl and serve with rice and chutney. Cook's Note: You may add or substitute any number of vegetables as you like in this recipe. Okra or any sort of sturdy green, such as kale, would be welcome additions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]

" 60678,"Lime Granita and Candied Lime Zest 1 cup of freshly squeezed lime juice 1 cup sugar 2 cups of water Candied lime zest, recipe follows 5 limes zested 1 cups water 1/2 cup sugar Instructions: Put all ingredients except lime zest in a pot and bring to a boil. Strain and pour into shallow pan. Place in freezer and every twenty minutes stir with a fork until ice crystals form and it is nice and fluffy. Candied lime zest: Cover the zest with cold water and bring to a boil. Strain zest and repeat process 3 times. After the fourth time add 1 cup water and 1/2 cup sugar and cook slowly until zest is soft. Remove zest to parchment paper and cool. Use as a garnish for the granita. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 60679,"Spinach and Cheese Veal Rollatini 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 large egg, slightly beaten 1/2 cup grated Parmesan cheese 1/4 cup shredded mozzarella cheese 1 jar Bertolli? Vineyard Premium Collections Marinara with Burgundy Wine Sauce, divided 6 thinly pounded veal or chicken cutlets (about 1-1/4 lbs.) Instructions: Combine spinach, egg, cheese and 1/4 cup Sauce in medium bowl; set aside. Season cutlets, if desired, with salt and black pepper. Evenly top cutlets with spinach mixture leaving 1/4-inch edge; then roll up and secure with wooden toothpicks. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat and brown veal. Add Sauce and reduce heat to medium and cook covered, stirring occasionally, 10 minutes or until veal is cooked. Serve, if desired, with hot cooked pasta or rice. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 60680,"So-Cal Sweet Potato and Potato Gratin 3 poblano peppers Unsalted butter, for the baking dish
2 cups heavy cream
1 1/2 teaspoons kosher salt
1 teaspoon finely grated lime zest
1/2 teaspoon ground cumin
1 garlic clove, finely grated
3 sweet potatoes
2 russet potatoes
1 cup crumbled Cotija Instructions: If you have a gas burner, roast the poblano peppers over the open flame, turning occasionally with tongs, until the peppers are well charred all over, about 4 minutes. If you do not have a gas burner, halve the peppers lengthwise, place them in a baking pan and broil them in a preheated broiler, skin-side up, until well charred. Place the charred peppers in a bowl and cover with plastic wrap for 10 minutes. Peel, stem and deseed the peppers, then cut into strips. Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish. Stir together the cream, salt, lime zest, cumin and garlic in a bowl. Peel the sweet potatoes and russet potatoes and thinly slice them with a mandoline (about 1/4-inch thick). Arrange half of the russet potatoes in the buttered baking dish. Top with half of the sliced poblanos, then half of the sweet potatoes. Top with half of the cream mixture and 1/3 cup Cotija. Repeat with the remaining ingredients (potatoes, poblanos, sweet potatoes, cream and the remaining 2/3 cups Cotija) and press down firmly to submerge the potatoes as much as possible. Cover the baking dish tightly with foil and bake for 35 minutes. Uncover and continue to bake until the potatoes are tender, the liquid has absorbed, and the top is browned in spots, 25 to 30 minutes more. Let stand 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 60681,"Slow-Cooker Golden Chicken Pasta Nonstick cooking spray, for coating the slow cooker 1 tablespoon olive oil
2 tablespoons unsalted butter
1 to 1 1/2 pounds assorted mushrooms, sliced
1 clove garlic, minced
1 cup vegetable broth
2 to 2 1/2 pounds boneless, skinless chicken breasts, cubed
Two 15-ounce cans golden mushroom soup
16 ounces chive and onion cream cheese
Two 0.7-ounce packages dry Italian dressing
Freshly ground black pepper
1 pound of your favorite pasta Freshly grated Parmesan, for garnish Chopped fresh parsley, for garnish Instructions: Turn a slow cooker to low and coat it with cooking spray. Heat the oil and butter in a saute pan or skillet over medium heat. Add the mushrooms and garlic. Increase the heat, cooking them until all the liquid is evaporated and the mushrooms are browned, working in batches if necessary. Add the vegetable broth and cook until the liquid is somewhat reduced. Set aside to cool slightly. Place the chicken, mushroom soup, cream cheese, dressing mix, black pepper and the mushroom mixture in the slow cooker and stir lightly to disperse the ingredients. Cover and cook all day, about 8 hours. Just before serving: Cook the pasta according to the package directions. Serve the chicken with the pasta and garnish with the Parmesan and parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 60682,"Butterscotch Shake-Up 1 ounce chopped semisweet chocolate 3 tablespoons heavy cream 1 14-ounce container dulce de leche ice cream, slightly softened 1/3 cup malted milk powder (such as Carnation) 2 ounces scotch Whipped cream and toffee bits, for garnish Instructions: Freeze 2 tall glasses until very cold. Put the chocolate and heavy cream in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Drop a big spoonful of the chocolate sauce in the bottom of each glass and drizzle some around the inside. Puree the ice cream, malted milk powder, cup ice and the scotch in a blender until smooth; divide between the prepared glasses. Garnish with whipped cream, toffee bits and more chocolate sauce. ","[Bourbon, Rye Whiskey, Cognac, Port]" 60683,"Road Trip Sandwiches 1/2 cup whipped cream cheese 2 tablespoons chopped chives
Zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper
8 thin slices white bread, such as Pepperidge Farm
1/2 English cucumber, thinly sliced
6 ounces thinly sliced roast beef
1 stick (8 tablespoons) unsalted butter, at room temperature 2 1/2 tablespoons minced fresh dill Kosher salt and freshly ground black pepper
8 thin slices white bread, such as Pepperidge Farm
6 ounces thinly sliced deli ham 4 slices Cheddar Instructions: For the roast beef with cucumber and chive cream cheese: Combine the cream cheese, chives and lemon zest and juice in a medium mixing bowl. Season with salt and pepper, mixing together to blend. Spread 1 tablespoon of the chive cream cheese onto each slice of bread. Top 4 of the bread slices with a thin layer of cucumber, 2 slices of roast beef and another slice of bread (making 4 sandwiches). For the ham and cheddar with dill butter: Combine the butter and dill in a medium mixing bowl. Season with salt and pepper, mixing together to blend. Spread 1 tablespoon of the dill butter onto each slice of bread. Top 4 of the bread slices with 2 slices of ham, 1 slice of cheese and another slice of bread (making 4 sandwiches). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60684,"Bourbon Aficionado Butter, for greasing the pan 1/2 cup chopped dates
1/2 cup chopped golden raisins
3/4 cup bourbon
3 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground cloves 2 cups granulated sugar
1 teaspoon fine salt 1 cup vegetable oil
2 teaspoons pure vanilla extract
3 large eggs 1 1/2 cups mashed ripe bananas 1 cup pecans, toasted and finely chopped 8 tablespoons (1 stick) butter 3 cups packed dark brown sugar
2 teaspoons sea salt
4 cups heavy cream
2 cups milk
1/4 cup bourbon
1 tablespoon pure vanilla extract
Freeze-dried corn, finely ground in a food processor Dehydrated chocolate Brown butter ice cream Bourbon maple syrup, such as Pappy Van Winkle Maple Syrup Instructions: For the fruit-nut cake: Preheat the oven to 350 degrees F. Butter a half sheet pan (18 by 13 inches) and line with parchment paper. Combine the dates and raisins with 1/2 cup of the bourbon in a pot, bring to a simmer and simmer, stirring occasionally, until the bourbon has almost completely boiled off, 6 to 8 minutes. Sift the flour with the baking powder, cinnamon, baking soda and cloves into a large mixing bowl, then mix in the sugar and salt. In a separate bowl, whisk together the oil, vanilla and eggs. Combine the mashed bananas with the date mixture in a food processor and pulse until combined. Add the banana mixture to the egg mixture. Gently fold the wet ingredients into the dry ingredients until smooth. Gently fold in the pecans. Pour the batter into the prepared sheet pan. Bake until risen and golden, about 30 minutes. As soon as it comes out of the oven, while it is still hot, brush with the remaining 1/4 cup bourbon. Run a knife around the edges of the pan, then let cool for 10 minutes before transferring to a wire rack and cutting into cubes. For the butterscotch: Melt the butter in a pan over medium heat and let it brown slightly. Add the brown sugar and salt and stir to dissolve. Add the cream, milk, bourbon and vanilla and bring to a simmer. Remove from the heat and let cool. Transfer to the whipper and charge twice. For serving: Using the smoking gun, add smoke to each dessert glass. Layer in the cake cubes, butterscotch foam, dried corn, chocolate and ice cream. Drizzle the bourbon maple syrup over the top. ","[Bourbon, Maple Syrup, Brown Sugar, Vanilla]" 60685,"Jalapeno-Avocado Cashew Cream 3 cups raw cashews 2 ripe avocados 1 cup packed fresh cilantro leaves
2 tablespoons olive oil
1 jalapeno, stemmed, seeded and deveined
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper Instructions: Put the cashews in a bowl and cover completely with water. Soak for about 3 hours and up to overnight. Drain the cashews, reserving the soaking water, and transfer the nuts to a blender or food processor. Blend until smooth and silky, about 2 minutes. Scoop the avocado flesh into the blender with the cashews and add the cilantro, olive oil, jalapeno and lime zest and juice and blend until smooth. The mixture should be about the consistency of pancake batter--slightly thick, but pourable. If the mixture is too thick, add some of the reserved water from soaking the cashews. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 60686,"Chocolate-Tahini Fudge Cake Nonstick cooking spray or butter, for the pan 1 cup (224 grams) unsalted butter
1/2 cup (140 grams) tahini
4 ounces (113 grams) semisweet chocolate chips
1 3/4 cups (350 grams) granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 cup all-purpose flour
Tahini Whipped Cream, recipe follows Chocolate-flavored halva, crumbled, for topping
1 cup heavy cream, cold 1/4 cup powdered sugar
Pinch of kosher salt
1/4 cup tahini
Instructions: Place an oven rack in the middle position and preheat the oven to 300 degrees F. Grease a 9-inch cake pan with cooking spray or butter. Line the bottom with a parchment round. Set aside. In a medium mixing bowl set over a saucepan with barely simmering water over medium-low heat, add the butter, tahini and chocolate chips. Gently cook, stirring occasionally, until just melted and smooth. Whisk in the granulated sugar until combined. Remove from the heat. Add the eggs one at a time, whisking until fully incorporated. Add the vanilla and salt and stir to combine. Add the flour and mix until just combined. Pour the cake batter into the prepared pan. Bake for 1 hour to 1 hour and 15 minutes, until a toothpick inserted into the middle comes out with a few fudgy crumbs and the sides pull slightly away from the pan. Cool completely in the pan on a wire rack. To assemble the cake, remove the cooled cake onto a platter or cake stand. Cut and serve with a dollop of Tahini Whipped Cream and crumbled halva on top. In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream, powdered sugar and salt. Beat on low speed until incorporated, then increase the speed to medium. Beat to medium peak and then add the tahini. Beat until smooth and just under a stiff peak. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]

" 60687,"Sticky Toffee Oatmeal Cookies 1 cup rolled oats 1 1/2 cups all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 2/3 cup chopped pitted dates 1/3 cup boiling water 1 stick unsalted butter, at room temperature 1/2 cup packed light brown sugar 1/4 cup granulated sugar 1 large egg 1 tablespoon pure vanilla extract 1 cup toffee bits Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the oats on a baking sheet and bake on the upper rack until lightly toasted, about 10 minutes. Let cool completely. Pulse the oats in a food processor until roughly chopped. Transfer to a medium bowl. Add the flour, baking powder, 1/2 teaspoon baking soda and the salt to the oats and whisk to combine. Add the dates and remaining 1/4 teaspoon baking soda to the food processor. Pour in the boiling water and let stand until the dates soften and the water cools, about 5 minutes. Pulse, scraping the bowl occasionally, to make a chunky puree. Add the butter, brown sugar and granulated sugar and process, scraping the bowl, until light in color and thick, about 1 minute. (The mixture may look slightly curdled at this point.) Add the egg and vanilla and pulse to combine. Add the flour-oat mixture and pulse until just incorporated. Transfer to a medium bowl and stir in the toffee bits. Refrigerate the dough until slightly firm but still scoopable, about 30 minutes. Line 2 baking sheets with parchment paper. Scoop tablespoonfuls of dough and arrange 2 inches apart on the prepared pans. Refrigerate until firm, about 30 minutes. Bake, switching the pans halfway through, until the cookies are browned but the centers are still soft, 18 to 20 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 60688,"Greek Lamb Meatball Sliders with Tzatziki 1/4 cup panko breadcrumbs 1/4 cup milk
1 pound ground lamb
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon minced garlic
1 teaspoon dried oregano
1 tablespoon fresh mint, chopped
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese
Canola oil, for greasing pan
1/2 English cucumber, peeled 1 cup plain Greek yogurt
1 tablespoon lemon zest
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh dill 1 clove garlic, finely minced
Kosher salt and freshly ground black pepper
8 soft Hawaiian buns
2 Roma tomatoes, sliced 1/4-inch thick 8 bamboo skewers
Instructions: Preheat the broiler. For the lamb meatballs: Soak the breadcrumbs in the milk for 5 minutes. In a large bowl, combine the lamb, coriander, cumin, garlic, oregano, mint, some salt and pepper, and the soaked breadcrumbs. Mix well, but do not overwork. Fold in the feta, then form the mixture into eight 2-inch meatballs. Place the meatballs in a large, greased cast-iron pan. Place the pan 7 to 8 inches from the heating element; broil for 10 to 12 minutes, or until cooked through, turning once halfway through. For the tzatziki: Grate the cucumber into a small strainer and squeeze out excess water. Combine the grated cucumber with the yogurt, lemon zest, olive oil, dill and garlic and mix well. Season with salt and pepper. Cover and refrigerate until ready to use. To assemble the sliders: Load a meatball onto each bun. Top with tomato slices and some tzatziki. Secure the sliders with bamboo skewers. Serve on a large platter with extra tzatziki on the side.
","[Syrah, Tempranillo, Barbera, Garnacha]

" 60689,"Chipotle Fudge Coconut oil spray, for the foil 3 cups semisweet chocolate chips
One 14-ounce can sweetened condensed milk
1 canned chipotle in adobo, very finely chopped, plus 1 teaspoon adobo sauce Coarse sea salt, for sprinkling Instructions: Line an 8-inch square pan with foil and smooth the surface. Spray the foil with coconut oil spray. Combine the chocolate chips, sweetened condensed milk and chipotle and adobo in a double boiler over medium heat. Heat, stirring, until melted and smooth, 5 to 7 minutes. Immediately pour the mixture into the foil-lined pan. Use an offset spatula to smooth the surface, then sprinkle it with sea salt. Refrigerate for at least 2 hours. Cut into small squares. ","[Malbec, Zinfandel, Tempranillo, Syrah]" 60690,"Pearl Tea 7 cups water 1 (7-ounce) package pearl tapioca 10 black Chai tea bags 1 pint half-and-half Spiced Simple Syrup, recipe follows Ice 1 cup water 1/2 cup dark brown sugar 1/2 cup sugar 1 cinnamon stick 4 whole cloves Instructions: In a large pot, add the water and the pearl tapioca. Bring to a boil, over medium heat, then cover and cook for 16 minutes. Turn off the heat and allow it to sit another 15 minutes, covered. Strain into a container and add 1/3 cup of the Spiced Simple Syrup. Refrigerate until ready to serve. Bring 2 quarts of water to a boil over medium heat. Add the tea bags, let steep for 7 minutes and then remove. Allow the tea to cool. When ready to serve, add 1/3 cup tapioca pearls, 1/3 cup half-and-half, and 1/4 cup spiced simple syrup to each glass. Fill the glasses with ice and top with the tea. Serve with a wide barrel straw to get the pearls. Combine all the ingredients in a small pot. Bring to a boil over medium-high heat and cook for 5 minutes. Remove from heat and let cool. Strain the mixture into a glass jar and discard the cloves and cinnamon. The syrup will keep refrigerated for up to 2 weeks. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 60691,"Green Coconut Fish Curry 2 tablespoons vegetable oil 1/2 teaspoon brown mustard seeds 6 green cardamom pods, lightly crushed 4 cloves 1 large piece cinnamon stick 1 small onion, finely chopped 1 (2-inch) piece fresh ginger, peeled and quartered 2 large cloves garlic 1 teaspoon ground coriander 10 1/2 ounces coconut milk 2 to 4 green chiles, left whole Kosher salt 3 1/2 ounces water 10 curry leaves* 1/2 to 1 teaspoon freshly ground black pepper 3/4 teaspoon garam masala 1 pound 2 ounces salmon or firm white fish fillets, cut into large pieces 2 to 3 teaspoons fresh lemon juice 2 ounces fresh cilantro leaves and stalks, chopped Serving suggestion: serve with basmati rice. Instructions: Heat the oil in a nonstick pan, add the mustard seeds, cardamom pods, cloves, and cinnamon stick and stir-fry for 20 seconds (be careful, the mustard seeds might pop). Add half of the chopped onion and stir-fry for 4 to 5 minutes, or until the onions are soft. Meanwhile, place the remaining onion, the ginger, garlic, ground coriander, and 2 ounces (1/4 cup) of coconut milk into a blender or food processor, and blend to a smooth puree.
Add the coconut milk mixture to the pan along with the whole green chiles, and salt, to taste. Cover the pan with a lid, and cook over a low heat for 12 to 15 minutes, giving the pot an occasional stir.
Add the remaining coconut milk, the water, the curry leaves, black pepper, garam masala, and the fish, and leave to cook undisturbed for about 3 to 5 minutes, or until the fish is opaque and cooked through.
To serve this dish, stir in the lemon juice and fresh cilantro. Taste and adjust the seasonings, if necessary, and then pour into bowls and serve with rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60692,"Pho Ga (Vietnamese Chicken Noodle Soup) 1 stewing hen, about 5 pounds 2 pounds chicken bones or chicken necks 4 quarts cold water 1 ounce fresh ginger, crushed 2 teaspoons salt 1/2 pound rice vermicelli (bun) 1 whole cooked chicken breast (2 halves), thinly sliced 8 to 12 fresh cilantro sprigs, for garnishing soup 4 to 8 fresh basil sprigs, for garnishing soup 4 fresh mint sprigs, for garnishing soup 2 cups fresh bean sprouts, for garnishing soup 2 limes, cut into wedges, for garnishing soup 2 to 3 sliced fresh jalapeno, Serrano, or Thai cl peppers, for garnishing soup Sriracha chili sauce, for serving Fish sauce, for serving Instructions: Cut the hen into 8 pieces and discard any excess fat. Rinse chicken bones and necks with cold water and place in a stockpot. Add the water and ginger and bring to a boil. Skim any foam that rises to the surface. Reduce the heat to a low simmer and cook for 3 hours; do not allow the liquid to boil to ensure a clear broth. Remove and discard the hen and bones. Strain the broth through a fine mesh sieve or chinois lined with cheesecloth. Return the broth to a large soup pot and continue to simmer until reduced to a volume of 2 1/2 or 3 quarts. Season with salt, to taste, and keep hot while you assemble the remaining ingredients. Prepare the rice vermicelli according to package directions. Once done, transfer to a colander and drain well. Rinse well under cold running water. Drain thoroughly before using. (The noodles may be prepared up to this point 2 hours ahead of serving.) When ready to serve the soup, for each serving ladle 2 cups of the hot broth into a large soup bowl. Quickly dip the cooked noodles in the remaining hot broth to rewarm, then place a handful of noodles in each bowl. Divide the sliced chicken breast between the bowls, laying the slices over the top of the noodles. Serve the soup immediately, with the fresh cilantro, basil, mint, bean sprouts, lime wedges and jalapeno peppers in baskets on the table for each person to garnish their own soup, as desired. Add chili sauce or fish sauce, to taste, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]

" 60693,"Bagna Cauda Vegetable Toss Salt 1 bunch broccolini, washed and trimmed, cut into 2-inch lengths 1/4 cup extra-virgin olive oil 6 anchovy fillets 1/2 teaspoon crushed red pepper flakes 2 large cloves garlic, chopped 3 tablespoons capers, chopped 1/4 cup finely chopped flat-leaf parsley 1 carrot, peeled, cut into thin matchsticks 2 small zucchini or 1 medium, cut into fat matchsticks 1 red bell pepper, seeded, quartered lengthwise and thinly sliced crosswise 1 bunch scallions, cut into 2-inch lengths on the bias Instructions: Bring a couple of inches water in a skillet to a boil, over medium heat. Salt the water and add the broccolini. Cook until crisp-tender, about 3 minutes. Drain, run under cold water and reserve. Return the skillet to the stove top over medium to medium-high heat and add the 1/4 cup extra-virgin olive oil, 4 turns of the pan. When the oil is hot, add the anchovies and stir to melt them into the oil. Stir in the red pepper flakes, the garlic, capers, parsley and all the vegetables including the reserved broccolini. Transfer to a serving dish and serve. ","[Barolo, Barbaresco, Chianti, Rioja]" 60694,"Sliced Sirloin Steak One 1 1/2-pound sirloin steak Kosher salt and freshly ground pepper 2 tablespoons vegetable oil Poblano Pesto, recipe follows 2 poblano peppers 1/2 cup grated Parmesan 1/4 cup fresh cilantro leaves, roughly chopped 2 cloves garlic, coarsely chopped 1 tablespoon chili powder 1/2 cup vegetable oil Kosher salt Instructions: Season the steak liberally with salt and pepper, and allow to sit at room temperature for 15 to 30 minutes. Meanwhile, heat a grill pan over medium-high heat. Brush the steak with vegetable oil and cook on grill pan, undisturbed for 3 minutes. Flip the steak over and cook until the steak is 130 degrees F for medium rare, about 3 minutes more. Remove to a cutting board, and allow to rest a full 5 minutes before slicing. Cut the steak with a sharp knife against the grain into thin slices. Fan slices out onto a serving platter and top with the Poblano Pesto. Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened. Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin. With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core. Coarsely chop the poblanos, and place into a mini food processor. Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth. Taste and season with salt. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 60695,"Sheet Pan Party Fajitas 2 tablespoons chili powder Kosher salt and freshly ground black pepper
1 1/2 pounds baby bell peppers (12 to 15 peppers), halved, stemmed and seeded
1 large yellow onion, halved and thinly sliced 3 tablespoons extra-virgin olive oil 10 ounces boneless, skinless chicken breasts, cut into thin strips 10 ounces strip steak, cut into thin strips (see Cook's Note) 10 ounces peeled and deveined medium shrimp, tails removed Juice of 1 lime, plus lime wedges, for serving 16 flour tortillas, warmed Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving Instructions: Preheat the broiler to high. Line a rimmed baking sheet with foil. Combine the chili powder, 1 tablespoon salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the lined baking sheet, drizzle with 2 tablespoons of the oil and season with half the chili powder mixture. Broil until the vegetables soften and begin to char, about 10 minutes.
Meanwhile, put the chicken, beef and shrimp in 3 different bowls and toss each with 1 teaspoon of the remaining oil and a third of the remaining chili powder mixture.
When the peppers and onions are softened and starting to char, about 10 minutes, lay the chicken, steak and shrimp in lines on top of the vegetables. Return the baking sheet to the broiler until the chicken, steak and shrimp are cooked through and starting to brown, 5 to 8 minutes depending on your broiler. Drizzle with lime juice and serve with the warmed tortillas, cheese, guacamole, hot sauce, salsa, sour cream and lime wedges. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 60696,"Brie-Filled Puff Pasty with Balsamic and Black Pepper Strawberries 2 cups balsamic vinegar 1/4 cup sugar
1 tablespoon freshly ground black pepper
1/2 teaspoon kosher salt
1 pound strawberries, stemmed and halved 1 sheet store-bought puff pastry 1 small wheel Brie cheese, sliced 1/2-inch thick 1 large egg white
Coarse sea salt
Instructions: For the strawberries: Put the balsamic vinegar and sugar in a heavy-bottomed saucepan. Bring the mixture to a boil over medium heat and cook until reduced by 2/3, about 30 minutes. Season with the pepper and some salt. Transfer to a small bowl and cool to room temperature, about 20 minutes. For the puff pastry: Preheat the oven to 350 degrees F. Cut four hearts from the puff pastry with the cookie cutter. Put 2 of the hearts on a baking sheet. Divide the Brie slices between the hearts on the baking sheet, leaving a small border. Mix the egg white with a splash of water and brush some around the edges of the filled hearts. Top them with the remaining 2 hearts and press the edges to seal. Brush the tops with egg wash, use a small paring knife to cut vents, and sprinkle with some coarse sea salt. Bake until puffy and golden, about 15 minutes. To serve: When the puff pastry comes out of oven, toss the strawberries in the balsamic mixture and serve them on the side.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 60697,"Nigerian Meat Pies 2 tablespoons vegetable oil 8 ounces ground beef 2 cloves garlic, minced 1 small red onion, diced 1/2 cup mixed frozen vegetables, such as corn, peas, carrots and string beans, thawed 1 teaspoon bouillon powder 1 teaspoon curry powder 1/2 teaspoon granulated garlic 1/2 teaspoon dried thyme 1/4 teaspoon cayenne pepper, optional Kosher salt, if needed 2 cups all-purpose flour, plus more if needed and for dusting 1/2 teaspoon baking powder Kosher salt 4 tablespoons (1/2 stick) salted butter 1 large egg Instructions: For the filling: Heat the oil in a medium pan over medium heat. Add the ground beef and cook, stirring, until it starts to brown and release a little liquid, about 5 minutes. Add the garlic and onions and cook, stirring, until the onions are slightly translucent, about 5 minutes. Stir in the mixed vegetables and continue to cook, stirring occasionally, until warmed through, about 5 minutes. Reduce the heat to medium low. Stir in the bouillon powder, curry powder, granulated garlic, thyme and cayenne pepper, if using, and continue to cook until the meat browns completely and most of the liquid has evaporated, about 5 minutes. Taste and adjust with salt if needed. Allow to cool. Transfer to a medium bowl. For the dough: Add the flour, baking powder and 1/4 teaspoon salt to a large bowl and mix with your hands or a whisk. Use your fingertips to rub the butter into the flour mixture until the mixture is crumbly. Using a tablespoon, gradually add 1/2 cup warm water while kneading until a dough forms. The dough should not be sticky or dry; adjust with a teaspoon of water and knead if the dough is dry, or dust with 1/4 teaspoon flour and knead if it is too sticky. Wrap the dough with plastic wrap and let it rest until it has a slightly softer feel, about 5 minutes. Preheat the oven to 400 degrees F. Line a baking sheet with parchment and sprinkle the parchment with flour. Whisk the egg in a small bowl with a fork or whisk to make an egg wash. Lightly dust a work surface and rolling pin with flour to prevent sticking. Unwrap the dough, cut it in half and re-wrap one half. Roll out the other half into a 10-inch square. Use a 4-inch round cutter to cut out circles from the dough. Re-roll the dough and cut additional circles. Add about 1 tablespoon of the filling to the middle of each dough circle. Dip a brush in the egg wash and brush the edges of the dough. Fold the dough over the filling so the edges align to form a crescent shape. Seal the meat pies using the tip of a metal fork to press the edges down. Place the pies on the prepared baking sheet. Repeat with the remaining dough and filling. (Save any leftover filling for another use.) Brush the pies all over with the egg wash. Use a toothpick to poke 3 small holes on top of each pie for ventilation while baking. Bake the pies until the crusts are golden, glossy and flaky with a bit of crunch on the edges, about 20 minutes. Allow them to cool until warm to the touch. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60698,"Israeli Couscous with Diced Sweet Potato and Sumac 2 shallots, finely chopped 1 tablespoon butter 1/2 cup diced sweet potato 1 cup Israeli couscous 1 3/4 cups chicken stock 1/4 teaspoon ground sumac Salt and freshly cracked pepper, to taste Instructions: In a medium saucepan saute shallots in butter until golden, about 3 to 4 minutes. Add the sweet potato and couscous and continue cooking for 2 more minutes or until they are both golden. Add the stock and spices and bring to a boil. Cover and reduce to low heat. Simmer for about 12 minutes or until liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with fork and serve with lamb. ","[Chardonnay, Sauvignon Blanc, Riesling, Gamay]" 60699,"Spicy Pineapple BBQ Sauce About 9 ounces store-bought BBQ sauce 1/2 cup pineapple juice
1/2 tablespoon cl-garlic sauce, or more to taste
Serving suggestions: cooked salmon or pork Instructions: Combine the BBQ sauce, pineapple juice and cl-garlic sauce in a small saucepan. Bring to a low simmer, then reduce the heat to very low. Let cook, stirring often, until thickened, about 20 minutes. ","[Syrah, Zinfandel, Tempranillo, Malbec]" 60700,"Dipped Peppermint Spoons 1/4 cup NESTL? TOLL HOUSE? Semi-Sweet Chocolate Morsels 1/2 teaspoon vegetable shortening 2 tablespoons NESTL? TOLL HOUSE? Premier White Morsels 3 (about 1 tablespoon) hard peppermint candies, unwrapped and crushed into small pieces 8 plastic spoons (for dipping in chocolate) 8 cellophane bags and twist ties or ribbons for wrapping Instructions: LINE baking sheet with wax paper. MICROWAVE semi-sweet morsels and vegetable shortening in small, uncovered, microwave-safe bowl on HIGH (100%) power for 20 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. DIP the end of each spoon in melted chocolate, tilting bowl to easily dip. Use side of bowl to remove excess. Place on prepared baking sheet. Refrigerate for 15 minutes or until set. MICROWAVE white morsels in small, heavy-duty plastic bag on MEDIUM-HIGH (70%) power for 20 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from each bag. Squeeze to drizzle over ends of already dipped spoons. Dip spoons in crushed peppermints; return to baking sheet. Let stand until set. Insert spoons into bags and secure with ties. Store at room temperature. *Paired with NESTLÉ® TOLL HOUSE® ULTIMATES™ Dark Chocolate Delight Cookie Dough ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 60701,"How to Make Homemade Buffalo Wings | Fried Buffalo Wings with Blue Cheese Dip 1/2 cup sour cream 1/2 cup crumbled blue cheese 1/4 cup mayonnaise 1 small clove garlic, chopped 1 tablespoon milk or buttermilk Juice of 1/2 lemon Kosher salt and freshly ground pepper Vegetable or peanut oil, for frying 1 cup all-purpose flour 1 tablespoon paprika 3 pounds chicken wings, split at the joints, tips removed 1 1/2 cups Frank's RedHot sauce (or 3/4 cup other hot sauce) 1 stick unsalted butter 2 tablespoons honey Instructions: Make the dip: Pulse the sour cream, 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: Heat 1 inch of vegetable oil in a large deep skillet over high heat until a deep-fry thermometer registers 375 degrees F. Set a rack on a rimmed baking sheet. Mix the flour and paprika in a shallow dish. Dredge the wings in the flour mixture to coat, tapping off the excess. Fry the wings in batches, turning as needed, until cooked through and deep golden brown, about 15 minutes. (Return the oil to 375 degrees F between batches.) Remove with tongs and transfer to the rack to drain. Meanwhile, combine the hot sauce, butter and honey in a medium pot over medium heat until the butter melts. Continue to cook, stirring, until the sauce thickens slightly, about 10 minutes. Reserve one-quarter of the sauce for serving. Add the cooked wings to the pot and toss with the remaining sauce. Serve with the blue cheese dip and reserved sauce. ","[Chardonnay, Riesling, Zinfandel, Cabernet Sauvignon]

" 60702,"Baked Potatoes with Assorted Toppings 6 large baking potatoes Vegetable oil Instructions: Preheat oven to 450 degrees. Scrub the potatoes to remove any dirt. Dry the potatoes and prick with a fork. Rub the skins lightly with the vegetable oil. Place the potatoes on a cookie sheet or jelly-roll pan. Bake potatoes for 45 minutes, or until tender. Split the potatoes and press with your fingers to loosen pulp. Serve with one or more of the following toppings: American: shredded American cheese, bacon bits, and cooked broccoli
Italian: pesto sauce and shredded mozzarella cheeses
Sicilian: chopped pepperoni, pizza sauce, and grated Parmesan cheese
Nicoise: flaked tuna, green bean pieces, diced red onion, tomato
Children's: sliced frankfurters and cheese spread ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 60703,"Muenster Monster Hash Brown Fingers Vegetable oil cooking spray, for the baking dish 3 1/2 cups (350 grams) frozen hash browns, thawed
3 tablespoons (24 grams) cornstarch
1 teaspoon kosher salt, plus more for sprinkling
1 teaspoon smoked paprika
1 large egg, beaten
3 tablespoons (42 grams) unsalted butter, melted and cooled
3/4 cup (75 grams) finely grated Muenster cheese
1/3 cup finely chopped Italian parsley
Neutral oil, for pan frying
Ketchup, for serving
Instructions: Spray an 8-inch square baking dish with cooking spray and line with parchment with an inch or so of overhang on all sides. Put the hash browns in a large bowl. Sprinkle with the cornstarch, salt and smoked paprika and toss well to coat the potatoes evenly. Add the egg and melted butter and toss well to coat. Fold in the Muenster and parsley. Press the mixture firmly into the lined baking dish and flatten the top and sides evenly. Freeze until firm, about 30 minutes. Pour about 1/2 inch of oil in a large nonstick skillet and heat over medium-high heat. Remove the hash browns from the baking dish and cut in half with a serrated knife, then cut each half into 5 \u201cfingers.\u201d The oil is ready when a shred of potato sizzles vigorously on contact. Slide half of the fingers into the oil and fry until deep golden and set on the bottom (you will know it\u2019s time to flip when they are easy to turn), about 3 minutes. Flip and fry the second side in the same way, about 3 minutes more. Drain on a cooling rack set over a baking sheet to drain excess oil. Repeat with the remaining fingers. Season with salt and serve with ketchup on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60704,"Lemon Grilled Salmon with Caramelized Cauliflower and Herb Salad 2/3 cup sea salt 1 cup cane sugar 2 teaspoons white pepper 2 tablespoons lemon zest 2 tablespoons Meyer lemon zest 2 salmon fillets approximately 12 to 14 ounces each 1 small head of cauliflower 2 tablespoons grapeseed oil Salt and pepper to taste 2 tablespoons chicken glaze, recipe follows 1/4 cup lemon juice (1/2 Meyer lemon, 1/2 regular) 3 to 4 tablespoons extra virgin lemon oil Salt and pepper to taste 1/2 cup parsley leaves 1/2 cup chervil leaves 1/3 cup chives cut in 1/2-inch pieces 1/3 cup carrot tops cut in 1/2-inch pieces 1 teaspoon regular lemon zest 2 tablespoons reserved chopped cauliflower 2 quarts rich chicken stock Instructions: Combine the salt, sugar and pepper in a small mixing bowl. Combine both lemon zests and coat the salmon fillets with the zest. Pour a thin layer of salt/sugar mixture on a cookie sheet limed with parchment. Place the salmon fillets on the salt/sugar mix. Pour the remaining mixture over the salmon. Allow to sit refrigerated for 2-1/2 hours. Rub the cure off the salmon using dry paper towels. Do not rinse. Split the salmon fillets in half horizontally. Grill the salmon, turning once, until cooked to desired doneness. Cauliflower: Slice the cauliflower into 3/4-inch slices from the top to bottom. Chop any excess cauliflower into 1/4-inch pieces. Heat a heavy-bottomed skillet over a medium-low flame until hot. Brush the cauliflower slices on one side with grapeseed oil and place in the hot skillet oiled side down. Saute until well browned (approximately 8 minutes). Brush the exposed side of the cauliflower slices and turn over. Saute until well browned. Season with salt and pepper, remove from skillet and keep warm. Add the chopped cauliflower to the skillet and saute with the remaining oil until well browned. Set aside for herb salad. Herb Salad: Combine the salmon (chicken) glaze and lemon juice in a hand held blender cup. Slowly add the lemon oil, while blending. Season with salt and pepper. Mix the herbs, reserved cauliflower and lemon zest with 2 tablespoons of dressing. Set aside. To plate: Place equal portions of sliced cauliflower in the center of 4 warm plates. Place a grilled salmon fillet over each cauliflower slice and top with herb salad. Sauce the plate with the remaining salmon dressing. Yield: 4 servings Put chicken stock in a medium sauce pot over a medium low flame. Simmer to reduce until thick enough to lightly coat a spoon. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 60705,"Cherry Lime Rickey (Our own twist) 5 dashes lime juice 5 dashes simple syrup 2 ounces cherry syrup 8 ounces seltzer water Maraschino cherry Instructions: Over ice in a 12-ounce glass put lime juice, simple syrup, cherry syrup. Fill up with seltzer and garnish with a cherry. 10 cents requested. ","[Riesling, Moscato, Vinho Verde]" 60706,"Farfalle with Zucchini, Yellow Squash and Mint 12 ounces farfalle (butterfly-shaped pasta; also called bow ties) 1 tablespoon extra-virgin olive oil or unsalted butter 1 scallion, trimmed, thinly sliced 1/2 garlic clove, finely chopped 2 small zucchini, scrubbed, trimmed, very thinly sliced 1 small yellow squash, scrubbed, trimmed, very thinly sliced 1/4 cup chopped fresh basil leaves 1 tablespoon minced fresh mint leaves 1 tablespoon grated Parmigiano-Reggiano or Pecorino Romano, plus more for topping Instructions: Cook the pasta in plenty of boiling, salted water, stirring occasionally, until al dente, or firm to the bite, 10 to 12 minutes. Before draining, ladle out 1/2 cup of the boiling cooking water and reserve. Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion and garlic; cook, stirring, for 2 minutes. Add the zucchini and yellow squash and cook, stirring, over medium-low heat just until wilted, about 3 minutes. Toss the pasta with the zucchini mixture and stir in the basil, mint, reserved cooking water and 1 tablespoon of the cheese. Spoon onto plates, and serve with a light sprinkling of cheese over each serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 60707,"Beef Roll 1 teaspoon vegetable oil Two 1-pound bone-in beef shanks 4 to 6 slices fresh ginger 5 dried chiles 1/2 bunch scallions, cut into 3-inch pieces 1 1/2 cups soy sauce
1 1/2 cups red wine
1/2 cup brown sugar 1 teaspoon whole cloves
1 teaspoon fennel seeds 1/2 teaspoon white pepper
6 to 8 whole star anise
3 whole cardamom pods 1 small cinnamon stick
6 tablespoons hoisin sauce
1/2 cups all-purpose flour, plus more for rolling 1/2 cup warm water 1 teaspoon vegetable oil, plus more for cooking 1/2 cup cilantro, roughly chopped 2 cucumbers, julienned 2 scallions, sliced Instructions: For the braised beef: Heat the oil in a large pot over medium-high heat. Then add the beef shanks, browning deeply on each side, about 5 minutes per side. Set aside. Add the ginger, dried chiles and scallions and saute until fragrant. Add the soy sauce, wine, sugar, cloves, fennel, white pepper, star anise, cardamom and cinnamon stick. Return the beef to the pot, add enough water to cover and bring to a simmer. Cover and cook gently until tender when pierced with a fork, about 2 hours.
Shred the beef with forks and set aside. Reserve 6 tablespoons of the braising liquid and mix with the hoisin sauce in a small bowl until smooth. For the wraps: Combine the flour, water and oil and knead until smooth and pliable, about 5 minutes; the dough should be slightly tacky. Cover with plastic wrap and rest for 10 to 15 minutes. The resting is important, don't skip it!
Roll the dough out into a 10-by-14-inch rectangle and then roll into a log. Cut into 6 pieces. On a lightly floured surface, press down on your small piece of dough and roll into a circle, about 1/4-inch thick. Let rest for 10 minutes.
Stretch each circle out until you can see light coming through the dough. Set aside with a damp cloth on top. When ready to use, heat up a little oil on a griddle or large saute pan over medium- high heat; the pan should be hot but not smoking. Place the wrap in the pan and cook until golden brown on one side. Then flip and cook until just cooked on the other side. Repeat with the remaining wraps. To assemble: Brush 1 tablespoon of the hoisin sauce evenly onto the less cooked side of the wrap. Evenly layer the beef onto the wrap. Add the cilantro, cucumber and scallions. Roll up, slice and enjoy! ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 60708,"Roasted Celery Root and Carrots 3 pounds celery root, peeled and cut into 1-inch chunks 6 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh thyme 1 teaspoon hot paprika Kosher salt 3 pounds carrots, peeled and cut into 1-inch chunks 2 tablespoons chopped fresh parsley Instructions: Place a rimmed baking sheet on the bottom oven rack and preheat to 425 degrees F. Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika, and salt to taste in a bowl. Pile onto a double layer of heavy-duty foil; bring the ends together and crimp closed to seal. Put the packet on another baking sheet and roast in the middle of the oven until almost tender, about 25 minutes. Meanwhile, toss the carrots with the remaining 2 tablespoons olive oil, 1 tablespoon thyme and 1/2 teaspoon paprika in a bowl; season with salt. Spread on the preheated baking sheet and roast until tender, about 35 minutes. After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet; roast 15 more minutes. Toss with the carrots and parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60709,"Breakfast Sausage and Egg Cheeseburgers 1 pound breakfast sausage 8 slices American cheese
4 potato buns, split and toasted
1 avocado, sliced
Kosher salt
4 over-easy fried eggs Pickled Fresno chiles or cherry peppers, for topping, optional Instructions: Preheat a grill to medium high. Form the sausage meat into 4 patties. Use your thumb to make an indentation in the center of each patty so they don't curl up while cooking. Grill until cooked through or the internal temperature reaches 160 degrees F, 3 to 5 minutes per side, depending on thickness. Add 2 slices of American cheese to each patty and close the grill until melted, about 1 minute. Place some avocado slices on the bottom buns and season with pinch of salt. Add a patty, then top with an egg and a few pickled Fresno chiles. Add the top bun and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 60710,"Grilled Asparagus with Barbecue Butter 2 pounds large asparagus, trimmed 1 teaspoon Neelys BBQ seasoning, recipe follows 1 tablespoon olive oil Salt and pepper Barbecue butter 1 tablespoon Neelys BBQ seasoning, recipe follows 1 stick butter, slightly softened 4 ounces paprika 2 ounces white sugar 1 teaspoon onion powder Instructions: Break off ends of asparagus. For the butter: Mix rub into butter. Spread the butter mixture lengthwise across a piece of plastic wrap. Roll the butter up tightly into a log and twist the ends. Refrigerate. Preheat grill. If using a stovetop grill, use medium-high heat. Gently toss asparagus with seasoning, oil and salt and pepper, to taste. Grill asparagus until tender, turning once, about 6 minutes. Serve with barbecue butter. Mix ingredients together and store in an airtight container for up to 6 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 60711,"Scalloped Barley Casserole 2 tablespoons unsalted butter, plus more, for the baking dish 3 slices bacon, cut into 1-inch pieces 2 cloves garlic, minced 1 medium onion, chopped 1 cup pearl barley Kosher salt and freshly ground black pepper 2 1/2 cups chicken broth 1/2 cup heavy cream 1 cup grated Cheddar (about 4 ounces) Chopped fresh parsley, for serving Instructions: Preheat the oven to 375 degrees F. Butter a 1 1/2-quart baking dish. Put the bacon in a cold skillet and cook over medium heat, stirring occasionally, until crisp, about 7 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain. Add the butter to the same skillet with the bacon fat and cook, stirring, until melted. Add the garlic and onion and cook until translucent, about 3 minutes. Add the barley and cook, stirring, until it begins to brown, about 3 minutes. Season with 1/2 teaspoon salt and a couple turns of pepper. Stir in the chicken broth and heavy cream. Bring to a boil and cook until the liquid begins to thicken slightly, about 2 minutes. Stir in the bacon and 3/4 cup of the Cheddar. Pour into the prepared baking dish. Cover tightly with foil. Bake until the casserole is bubbling, about 25 minutes. Remove the foil and stir. Sprinkle with the remaining 1/4 cup Cheddar and bake, uncovered, until the cheese is melted and most of the liquid is absorbed, 10 to 15 minutes. Let sit for a few minutes before serving. Sprinkle with chopped parsley. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 60712,"Chicken Rollatini 1 slice country white bread 5 tablespoons extra-virgin olive oil 1 teaspoon chopped fresh sage Kosher salt and freshly ground pepper 2 ounces provolone cheese, cut into 8 sticks (1/2 inch by 1 inch) 8 chicken cutlets (about 1 1/2 pounds) 8 slices pancetta (about 2 ounces) 1 cup low-sodium chicken broth 2 cloves garlic, chopped 1 15-ounce can cannellini beans, drained and rinsed 1 head escarole or chicory, trimmed and roughly chopped 1 tablespoon unsalted butter Instructions: Preheat the oven to 400 degrees F. Cut the bread in half, then cut each half crosswise into 4 strips; toss with 1 tablespoon olive oil and the sage and season with salt and pepper. Put 1 strip of bread and 1 provolone stick across the center of each chicken cutlet. Tightly roll up the chicken around the bread and cheese, then wrap each roll with a piece of pancetta and secure with a toothpick. Heat a large ovenproof nonstick skillet over medium-high heat; add 2 tablespoons olive oil. Add the chicken; cook, turning, until browned, 4 minutes. Add 3/4 cup chicken broth. Transfer the skillet to the oven; cook until the chicken is golden and cooked through, 7 to 8 minutes. Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and cook until slightly golden, about 30 seconds. Add the beans and cook, stirring, until warmed through, about 2 minutes. Add the escarole, the remaining 1/4 cup chicken broth, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the escarole is tender, 7 minutes. Remove the chicken from the skillet using a slotted spoon. Cook the pan juices in the skillet over medium-high heat until reduced by half, about 5 minutes. Remove from the heat and swirl in the butter. Serve the chicken with the pan sauce and escarole mixture. ","[Burgundy, Barolo, Tempranillo, Garnacha]

" 60713,"The Ultimate Barbecued Ribs 2 slabs baby back ribs (about 3 pounds) Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 bacon slices 4 sprigs fresh thyme 1/2 onion 3 smashed garlic cloves 2 cups ketchup 1 cup peach preserves 2 tablespoons Dijon mustard or 1 tablespoon dry mustard 2 tablespoons brown sugar 1/4 cup molasses 2 tablespoons red or white wine vinegar 1 teaspoon ground cumin 1 teaspoon ground paprika Instructions: Special equipment: Kitchen twine Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours. Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat 2 tablespoons oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving. Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat. When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs. ","[Cabernet Sauvignon, Zinfandel, Malbec, Tempranillo]" 60714,"Tomato Caesar Salad With Bacon-Parmesan Crisps 2 slices thick-cut bacon 1/2 cup plus 3 tablespoons freshly grated parmigiano-reggiano cheese 1 1/2 teaspoons all-purpose flour 4 anchovy fillets, rinsed and minced 1 small clove garlic, finely grated 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 teaspoon Worcestershire sauce 5 medium or large heirloom tomatoes, sliced crosswise about 1/2 inch thick Flaky sea salt and freshly ground pepper Watercress or baby arugula, for topping Instructions: Preheat the oven to 375 degrees F. Cook the bacon in a skillet over medium heat, turning, until very crisp. Drain on paper towels until cool, then finely chop. Stir the bacon, 1/2 cup parmigiano-reggiano and the flour in a small bowl. Line a baking sheet with a silicone mat or parchment paper. Divide the bacon-cheese mixture into 4 mounds on the baking sheet and flatten each one into about a 3 1/2-inch round. Bake until golden brown and the cheese melts, about 7 minutes. Let cool on the baking sheet 5 minutes, then carefully transfer to a rack using a thin spatula and let cool completely. Make the dressing: Whisk the anchovies, garlic, lemon juice, olive oil, Worcestershire sauce and the remaining 3 tablespoons cheese in a small bowl. Arrange the tomatoes on a platter, sprinkling each layer with salt, pepper and some of the dressing. Scatter the watercress on top and drizzle with olive oil. Break the bacon-parmesan crisps into bite-size pieces and add to the salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 60715,"Spicy Saffron Potato Salad 1 1/2 pounds small Yukon gold potatoes, halved Salt Pinch saffron 1/2 teaspoon turmeric 1/2 to 3/4 cup chicken stock 1 cup frozen peas 1 red cl pepper, thinly sliced 1 small bunch thin scallions, chopped or sliced on an angle 1 teaspoon each mustard seeds, cumin and coriander 1 lemon, juiced 3 tablespoons extra-virgin olive oil Instructions: Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until tender, 12 to 15 minutes. Meanwhile add saffron and turmeric to small pot with chicken stock and bring to a boil, over medium heat. Reduce the heat and simmer to reduce the stock by half, about 10 minutes. Put the peas in a bowl with the cl pepper and the scallions and allow the peas to defrost. While the stock reduces, toast the seeds, over medium-low heat, in a small skillet until fragrant, about 2 minutes. (Cook's Note: I use seeds or cumin and coriander because I keep them on hand for marinades. You can substitute 1/2 teaspoon ground spice of each if you prefer.) Drain the potatoes well and add them to the bowl with the peas. Pour in the stock while the potatoes are hot. Sprinkle with the seeds and dress with the lemon juice and extra-virgin olive oil, 3 turns of the bowl. Toss to combine, season with salt, to taste, and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 60716,"Mushroom Walnut Tarts Nonstick cooking spray Half 9-ounce package pie crust mix 1 tablespoon canola oil One 8-ounce package sliced mushrooms 2 teaspoons minced garlic 2 teaspoons chopped fresh thyme 1 medium onion, diced Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/4 cup chopped walnuts 1/4 cup breadcrumbs 1/4 cup beef broth Instructions: Preheat the oven to 350 degrees F. Spray a 12-count muffin tin with nonstick cooking spray.
Prepare the pie crust mix according to package instructions. Evenly divide the dough into 10 pieces. Divide the dough among the cups of the muffin tin, and press into the bottom and up the sides in an even layer to form a mini crust. Refrigerate while preparing the filling.
Heat the canola oil in a large skillet over medium heat. Add the mushrooms, garlic, thyme and onions. Season with salt and pepper. Saute until the mushrooms are golden. Set aside 10 mushroom slices to garnish the top of the tarts. Set aside 1/3 cup mushrooms and onions for Round 2 Recipe Braised Beef and Mushroom Soup.
Add the remaining sauteed mushrooms and onions with the walnuts into the bowl of a food processor fitted with a blade attachment. Pulse to coarsely chop. Add the breadcrumbs and beef broth, and a pulse a few times to mix in.
Spoon the mushroom and walnut mixture into the pie crusts in the muffin tin. Top each with a reserved mushroom slice. Bake until the crust is golden, 20 to 25 minutes. Remove from the oven and cool in the tin about 30 minutes before carefully removing the tarts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60717,"Old Fashioned Root Beer Float Cake 1 cup butter 2 cups granulated sugar 3 cups cake flour 1 1/2 tablespoons baking powder 1/2 teaspoon salt 3 1/2 teaspoons water 4 eggs 1 tablespoon root beer extract 1 teaspoon vanilla extract 1 cup milk 7 1/2 cups confectioners' sugar 2 1/2 cups butter 3 to 5 tablespoons heavy cream 3 teaspoons vanilla extract Equipment: 12 elbow straws and colored streamers Instructions: Make the Cake: Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper. In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy. Meanwhile, sift together the cake flour, baking powder, and salt. With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended. Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter. Pour the batter into the prepared pans and bake until just set, about 30 to 40 minutes. Let cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting. Make the Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter. Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency. To decorate the cake: Place 1 cooled cake layer on a cake stand, frost the top surface, and chill for 15 minutes (or freeze 5 minutes). Place the second cake layer on top, inverting it to create a flat top, and push down on it slightly. Frost the sides and top with a thin layer of frosting to hold in any crumbs (called a crumb layer), and chill 30 minutes or freeze 15 minutes. Apply a second layer of frosting to finish off the cake, swirling the frosting a bit. Place 12 elbow straws in the cake around the top, and place colored streamers around the edge of the cake flowing down to the base. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 60718,"Lychee Mojito 4 tablespoons good-quality grade A maple syrup 1 bunch fresh mint 2 limes, cut into eighths 8 lychees, canned Crushed ice 4 tablespoons lychee liqueur 8 tablespoons Cuban gold rum Club soda Instructions: Into 4 tall Collins glasses, add 1 tablespoon maple syrup, about 10 mint leaves, 3 to 4 lime wedges and 2 lychees. Just before your guests arrive, muddle together to bring out the flavors. When your guests arrive, fill each glass with crushed ice, 1 tablespoon lychee liqueur and 2 tablespoons rum. Then fill the glasses the rest of the way with club soda, garnish with a sprig of mint and serve. ","[Sauvignon Blanc, Riesling, Moscato, Pinot Grigio]" 60719,"Chicken Curry with Potatoes 1 cup heavy cream Juice of 1 lime
1 tablespoon cardamom
1 tablespoon cumin
1 tablespoon turmeric
2 teaspoons black pepper
1 teaspoon kosher salt
1 pound boneless, skinless chicken thighs, trimmed, cut into 1-inch cubes
1 tablespoon grapeseed oil 1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
2 cloves garlic, peeled and minced
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon kosher salt
1 pound baby Yukon Gold potatoes, cut into 1-inch dice
One 28-ounce can diced tomatoes
1 cinnamon stick
1 tablespoon tomato paste
1 cup chicken stock
1 cup coconut milk
1/2 cup chopped fresh cilantro Instructions: For the marinade: In a resealable plastic bag, mix together the cream, lime juice, cardamom, cumin, turmeric, black pepper and salt. Add the chicken and toss to coat. Marinate in the refrigerator for a minimum of 2 hours and up to 4 hours. For the curry: Heat the oil in a large skillet over medium heat. Add the onions, jalapenos and garlic and cook until soft, 8 to 10 minutes. Add the cumin, ginger and salt and cook until fragrant, 1 minute. Add the potatoes, tomatoes, cinnamon, tomato paste and chicken stock; stir to combine. Raise the heat to high and bring the mixture to a boil, then lower the heat and simmer for 5 minutes. Add the chicken and all of the marinade. Cook, covered, until the potatoes are easily pierced, 20 to 25 minutes. Stir in the coconut milk and cook until the sauce has thickened slightly, another 10 minutes. Sprinkle with cilantro. Taste for salt and pepper and add more as needed. ","[Syrah, Pinotage, Tempranillo, Garnacha]" 60720,"Prosecco and Fruit Gelatin 1 (6-ounce) package raspberry-flavored gelatin 1 cup boiling water 2 cups Prosecco or other sparkling wine, chilled 1 1/2 cups frozen raspberries, not thawed 1/3 cup mascarpone cheese, room temperature 1/2 cup walnuts, toasted and chopped Instructions: Whisk the gelatin and boiling water in a medium bowl until the gelatin is dissolved, about 2 minutes. Refrigerate until lukewarm, about 25 minutes. Stir in the Prosecco. Cover and refrigerate until the gelatin thickens but does not set, stirring occasionally, about 1 hour. Stir in the raspberries (bubbles will form in the gelatin mixture). Divide the gelatin among 6 Champagne flutes or individual dessert bowls. Cover and refrigerate until the gelatin is set, at least 2 hours and up to 2 days. Dollop the mascarpone cheese atop each serving, then sprinkle the walnuts over and serve. ","[Prosecco, Moscato, Cava, Vinho Verde]" 60721,"Kaffir-Coconut Stew Canola oil, to cook 8 kaffir lime leaves, julienned 1 serrano cl, minced 2 slices ginger 1/2 small onion, minced 1 tablespoon fish sauce 1 cup heavy cream 1 cup coconut milk 2 leeks, white part julienned 1/2 lime, juiced Salt and pepper, to taste 1 dozen Wellfleet or PEI oysters, shucked and save the shells Instructions: In a small saucepan coated very lightly with oil, saute the kaffir, cl, ginger and onions. Stir until soft and season. Deglaze with fish sauce and completely reduce. Add cream and coconut milk and reduce by 50 percent. Check for seasoning. Strain and set aside. In a saute pan coated with oil, saute the leeks until soft and add the cream and lime juice. Check for seasoning. Add the oysters and poach for only 2 minutes, until just warm. Place the shells on a plate of coarse salt and fill with warm oysters topped off with the leek cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 60722,"Huey's Beef Brisket Rub 16 ounces light brown sugar 8 ounces Spanish paprika 4 ounces onion powder 3 ounces salt 2 ounces ground cumin 2 ounces garlic powder 2 ounces cayenne powder 2 ounces black pepper 4 ounces roasted garlic Instructions: Combine all ingredients in a large bowl and mix well. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 60723,"Orange Chicken Fingers 2 tablespoons rice wine vinegar 1 teaspoon honey 1 tablespoon toasted sesame oil 8 ounces snow peas, sliced 3 medium carrots, about 8 ounces, peeled and julienned, or 2 1/2 cups storebought shredded carrots Cooking spray 1 tablespoon sesame seeds 4 cups (3 1/2 ounces) crispy rice cereal 1/2 teaspoon grated orange zest Kosher salt and freshly ground black pepper 2 egg whites 1 tablespoon low-sodium teriyaki sauce 1 1/2 pounds boneless skinless chicken breast, cut into tenders 4 by 1 1/2-inches, about 18 pieces 1/2 cup low-sugar orange marmalade 1 tablespoon low-sodium teriyaki sauce 1 teaspoon grated ginger 1 tablespoon freshly squeezed lemon juice Instructions: Make the salad: In a large bowl whisk the vinegar and honey until combined and then whisk in the sesame oil. Add the snow peas and carrots and toss well to coat. Set aside for the flavors to blend while the chicken and sauce cook. Preheat the oven to 425 degrees F. Place a wire rack on a baking sheet and lightly mist with nonstick cooking spray. Put the sesame seeds in a small nonstick skillet set over medium heat. Cook, stirring often, until golden brown and fragrant, about 5 minutes. Set aside to cool. Put the cereal in a plastic storage bag and crush with a rolling pin or heavy can until coarsely crushed. In a shallow bowl combine the toasted sesame seeds, crushed cereal and orange zest and lightly season with salt and pepper. In a second shallow dish, beat the egg whites with the teriyaki sauce. Dip each chicken tender in the egg mixture and then the cereal mixture, pressing to coat well. Place on the rack and mist the chicken with nonstick cooking spray. Bake until the crust is golden and the chicken is cooked through, 18 to 20 minutes. Meanwhile, in a small saucepot heat the marmalade, teriyaki and ginger over medium heat until melted and well combined. Remove from heat and stir in the lemon juice. Serve the chicken with some of the sauce for dipping and the salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60724,"Crispy Eggplant with Herbed Yogurt Sauce 1 pound baby eggplant, sliced in 1/2-inch rounds (substitution: Japanese eggplant) 3 cups whole milk 1 cup all-purpose flour 1 cup chickpea flour 1 egg, lightly beaten 1 tablespoon dry yeast, bloomed in 1/2 cup of warm water 1 pinch saffron, bloomed in 1 quart water 6 cups canola oil Herbed Yogurt Sauce, recipe follows 1 cup whole milk yogurt 1 lemon, zested 1/2 clove garlic, grated 1 tablespoon chopped fresh mint leaves Instructions: Add eggplant slices to a large bowl and cover with milk. In a large bowl, combine all-purpose flour and chickpea flour. In the center of the flour mixture, make a well and add the egg. Slowly pour in the bloomed yeast and saffron water while mixing with a wooden spoon to make a loose batter. Whisk to remove clumps and cover with plastic wrap. Set aside in a warm area for 45 minutes, or until the batter has risen in size. Heat the oil to 475 degrees F. Dip the eggplant, 1 slice at a time, in the batter and carefully add to the hot oil. Fry until the batter turns golden and begins to puff up. Remove slices to a plate lined with paper towels. Serve immediately with Herbed Yogurt Sauce for dipping. Place the yogurt in a small bowl. Add the lemon zest, garlic, and mint, and gently fold to combine. Set aside. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 60725,"Bacon Turkey Burgers with Pineapple Aioli 1/3 cup plus 1 tablespoon well drained crushed pineapple, with 1 tablespoon pineapple juice reserved 1/4 cup mayonnaise 1 tablespoon plus 1/2 teaspoon McCormick? Grill Mates? Molasses Bacon Seasoning 1 pound ground turkey 4 hamburger rolls Instructions: For the Pineapple Aioli, mix 1 tablespoon crushed pineapple, reserved 1 tablespoon pineapple juice, mayonnaise and 1/2 teaspoon Seasoning. Refrigerate until ready to serve. Mix ground turkey, 1/3 cup crushed pineapple and 1 tablespoon Seasoning in medium bowl until well blended. Shape into 4 patties. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 165 degrees F). Serve burgers on rolls with Pineapple Aioli. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 60726,"Lemon-Poppy Seed Fettuccine Kosher salt 1 tablespoon extra-virgin olive oil 2 cloves garlic, lightly smashed 2 zucchini, halved lengthwise and sliced into half-moons Freshly ground pepper 1 tablespoon poppy seeds 12 ounces fresh fettuccine Finely grated zest of 2 lemons, plus juice of 1 lemon 4 tablespoons unsalted butter, sliced 1/3 cup grated parmesan cheese Instructions: Bring a large pot of salted water to a boil. Heat the olive oil and garlic in a large nonstick skillet over medium-high heat and cook until the garlic is golden brown; discard the garlic. Add the zucchini to the garlic oil; season with salt and pepper. Cook, stirring, until the zucchini is crisp-tender, about 2 minutes. Stir in the poppy seeds and remove from the heat. Add the pasta to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain. Return the skillet to medium-high heat and add the pasta, 1/2 cup of the reserved cooking water, the lemon zest, butter and parmesan; season with salt and pepper. Bring to a simmer and toss to combine. Add the remaining 1/2 cup cooking water and the lemon juice and simmer until the sauce is slightly thickened, about 1 minute (the pasta will continue to absorb the sauce as it sits). Divide among bowls. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 60727,"Chocolate Lollipop Stand 32 ounces bittersweet chocolate, melted Instructions: I used a styrofoam cone and a round styrofoam base to make my lollipop stand. You can use any size or shape that you like. Use a pastry brush dipped in the melted chocolate and paint the cone and base. Use more chocolate to adhere the cone to the base.
Insert the lollipops into the stand. If you also made cotton candy and marshmallows, you can artfully display them on the cone. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 60728,"Caramel-Pecan French Toast 1 cup firmly packed light brown sugar 1/2 cup butter 2 tablespoons light corn syrup 12 slices honey white bread 3/4 cup raisins 1 cup chopped pecans, toasted and divided 6 large eggs 1/2 cup milk 2 teaspoons grated lemon rind 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1 1/2 cups whipping cream, divided 1/4 cup powdered sugar Maple syrup Fully cooked bacon slices (optional) Instructions: Preheat the oven to 350 degrees F. Combine first 3 ingredients in a small saucepan; cook, stirring constantly, over medium heat 3 to 5 minutes or until sugar dissolves. Pour brown sugar mixture into an ungreased 13 by 9-inch baking dish. Arrange 6 bread slices in brown sugar mixture, cutting slices as necessary to fit in dish. Sprinkle raisins and 3/4 cup pecans evenly over bread. Top with remaining bread slices. Whisk together eggs, next 4 ingredients, and 1 cup cream. Pour egg mixture over bread slices in baking dish. Bake, uncovered, for 40 minutes or until a wooden pick inserted in center comes out clean. Beat remaining 1/2 cup whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Divide French toast evenly among individual serving plates. Top each serving with whipped cream; drizzle with maple syrup, and sprinkle with remaining 1/4 cup pecans. Serve with bacon, if desired. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 60729,"Gooseberry and Blueberry Custard Crostata with Brown Sugar Caramel Sauce 1 1/2 sticks cold unsalted butter 1 1/4 cups all-purpose flour, plus more for dusting 1/4 cup granulated sugar 1 teaspoon kosher salt 1 large egg yolk 1 1/2 teaspoons almond extract 1 cup sliced almonds, toasted 2 tablespoons ice water Nonstick cooking spray 1 cup heavy cream 6 tablespoons granulated sugar, plus more for sprinkling 2 large eggs 1 teaspoon vanilla extract 1 cup blueberries 1 cup gooseberries, halved lengthwise 1 tablespoon cornstarch 1/2 cup mascarpone 1/2 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1 stick cold unsalted butter 1 cup brown sugar Juice 1/2 lemon 1/4 cup heavy cream 2 tablespoons dark rum Instructions: Preheat the oven to 375 degrees F. For the dough: Grate the butter on a box grater and add to the bowl of a food processor with the flour, granulated sugar and kosher salt. Pulse to incorporate. Add the egg yolk and almond extract then pulse another few times. Add 3/4 cup of the toasted almonds and pulse to break up the almonds. Add the ice water and pulse until the dough comes together. Turn the dough out onto a floured work surface. Pat and form the dough into a disc. Roll out the dough into a 1/2-inch-thick circle, dusting with more flour if necessary. Transfer the dough onto a floured sheet tray and cover with plastic wrap. Place into the fridge to chill for 20 minutes. Spray six 4-inch tart shells with removable bottoms with nonstick cooking spray. Remove the dough from the fridge and roll out to 1/4-inch thick. Cut the dough into 5-inch circles and gently lay into the tart shells. Using your finger, press the dough into all edges of the tart shell, making sure the dough is completely flush against the mold. Run your rolling pin over the top to remove any excess dough from the top. Line the tart shells with foil and fill each with your baking beans. Make sure the foil is completely covering the dough or else it will burn in the oven. Place into the oven and bake for 15 minutes. Take out of the oven and remove the foil and baking beans, then place back into the oven for 4 to 5 minutes, or until lightly golden brown. For the custard: Add the heavy cream, 4 tablespoons of the granulated sugar, eggs and vanilla extract to a large bowl. Blend with an immersion blender. Set aside. Add the blueberries, gooseberries, the remaining 2 tablespoons granulated sugar and cornstarch to a large bowl. Toss to combine to ensure the fruit is fully coated. Spoon the fruit into the baked tart shells and pour the custard over the top each, making sure not to overfill. Transfer the tarts into the oven and bake for 20 minutes, or until the custard is set. Sprinkle each tart with some granulated sugar and torch with a blow torch to caramelize. For the mascarpone: Mix together the mascarpone, vanilla extract and cinnamon in a small bowl. For the brown sugar caramel: Cut the butter into pats. Add the brown sugar and lemon juice into a medium saut pan. Turn on the heat to medium and cook until it starts to get syrupy, thick and bubbly. Add the heavy cream and swirl the pan to combine. Whisk in one pat of butter at a time. Add the dark rum and bring back to a boil to cook off the alcohol. To serve, spoon some of the brown sugar caramel sauce onto the bottom of the plate. Place the tart on top followed by a dollop some of the mascarpone over the tarts. Garnish with the remaining toasted almonds. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 60730,"Cherries Jubilee Ice Cream Parfaits 1 (12-ounce) bag frozen cherries 1/4 cup sugar 1/4 cup orange juice 1 tablespoon cornstarch 2 cups vanilla ice cream 16 chocolate cream cookies, broken into pieces Instructions: In a saucepan over medium heat, combine the cherries, sugar, and orange juice. Bring it to a simmer. In a small bowl, stir together the cornstarch with 2 tablespoons water to make a slurry. Stir the slurry into the cherry mixture and simmer until it thickens, about 2 minutes. Remove from the heat and let cool. In parfait glasses, put a small scoop of ice cream, a spoonful or 2 of the cherry mixture, and some of the cookie pieces. Repeat 2 to 3 times to fill up the glass. Serve immediately. ","[Riesling, Moscato, Vin Santo, Tawny Port]" 60731,"Spicy Sichuan Beef with Mixed Vegetables 2 tablespoons olive oil 1 pound skirt steak, cut against the grain into 1/4-inch strips 2 tablespoons chili bean paste 1 tablespoon tamari 1 tablespoon rice vinegar 1 teaspoon coconut sugar 1/2 teaspoon Chinese five-spice powder 4 red or green shishito peppers 2 red jalapenos, seeded if desired and thinly sliced 2 stalks celery, thinly sliced 1 carrot, thinly sliced 1 scallion, chopped 1 clove garlic, finely chopped Salt Instructions: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 10 minutes; drain on paper towels. Meanwhile, in a medium bowl, stir together the bean paste, tamari, vinegar, coconut sugar and five-spice powder. Set aside.
In the same skillet, heat the remaining 1 tablespoon oil over high heat. Add the shishito peppers, jalapenos, celery, carrot, scallion and garlic and cook, stirring constantly, until lightly charred, about 1 minute. Stir in the beef and the bean paste mixture and cook for 1 minute more. Season with salt. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 60732,"Missy's Marinated Tomatoes 1/2 cup olive oil 1 tablespoon sugar
2 teaspoons chopped fresh parsley
2 teaspoons slivered fresh basil (chiffonade)
2 teaspoons red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground thyme
2 green onions, sliced
1 cloves garlic, minced finely
2 pounds mixed tomatoes, different shapes and colors 1 head butter lettuce, leaves separated
Lots of fresh basil leaves, for garnish
Instructions: For the dressing: Mix the olive oil, sugar, parsley, basil, vinegar, salt, pepper, thyme, green onions and garlic in a large bowl. For the tomatoes: Cut the tomatoes into slices, chunks, quarters or halves, depending on the size. Add the tomatoes to the dressing and marinate for 3 to 4 hours. To serve: Lay out the butter lettuce leaves on a platter. Remove the tomatoes with a slotted spoon and spoon generously onto the lettuce. Drizzle over some of the dressing. Sprinkle over lots of whole basil leaves and basil stems with a few leaves on then. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 60733,"Crawfish Mirliton Corn Macque Choux 1/2 stick unsalted butter 3 cups fresh corn kernels 1/2 cup chicken stock 1 cup onion, chopped 1/2 cup chopped bell pepper 1/2 cup celery, chopped 1 (10-ounce) can tomatoes, drained (recommended: Ro-tel) 2 teaspoons minced garlic 2 teaspoons Cajun seasoning 1 teaspoon salt 1 teaspoon hot pepper sauce 2 cups heavy cream 3 mirlitons (chayote), cooked, peeled, and diced 1 pound Louisiana crawfish tails 2 tablespoons parsley leaves, minced 3 tablespoons chopped green onions Serving suggestion: 6 cups cooked rice, pasta, or polenta. Instructions: Heat butter in medium saucepot. Add corn and saute for 2 minutes. Add chicken stock, onion, bell pepper, celery, and tomatoes. Turn heat up and cook until all of the chicken stock has evaporated. Add garlic, Cajun seasoning, salt, hot sauce, and heavy cream. Bring to a boil. Add mirlitons and cook for an additional 5 minutes. Add crawfish tails and simmer for 10 minutes or until cream starts to reduce and thicken. Add parsley and green onions and stir to combine. Serve with rice, pasta, or polenta. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 60734,"Game Night Margaritas 1/4 cup water 1/4 cup kosher salt 2 cups tequila 1 cup Triple Sec 1/3 cup grenadine 1 cup lime juice Instructions: To rim the glasses, first dip in water then into kosher salt. In a pitcher filled with ice combine, tequila, Triple Sec, grenadine and lime juice. Stir and pour into rimmed cocktail glasses. ","[Tequila, Cointreau, Grenache Blanc]" 60735,"Grits-and-Cheese Souffles 3/4 cup quick-cooking grits Nonstick cooking spray 1/2 cup finely grated parmesan cheese (about 1/2 ounce), plus more for the ramekins 1 1/2 cups frozen corn, thawed 2 ounces reduced-fat cream cheese, at room temperature 2 large egg yolks plus 4 egg whites, at room temperature 1 teaspoon chopped fresh thyme Kosher salt and freshly ground pepper 1 tablespoon plus 1/2 teaspoon white wine vinegar 6 cups baby arugula 1 teaspoon extra-virgin olive oil Instructions: Preheat the oven to 425 degrees F. Mix the grits and 1 1/2 cups water in a large microwave-safe bowl and microwave until thickened, about 4 minutes. Stir occasionally until slightly cooled. Meanwhile, coat four 10-ounce ramekins with cooking spray and sprinkle with parmesan; tap out the excess. Place the ramekins on a baking sheet. Combine the cooled grits, corn, cream cheese, egg yolks, thyme, 1/2 cup parmesan and 1/4 teaspoon each salt and pepper in a blender. Puree until smooth, stopping the motor to stir by hand if needed (the mixture will be thick). Transfer to a large bowl. In a separate bowl, beat the egg whites and 1/2 teaspoon vinegar until medium peaks form. Fold one-quarter of the whites into the grits mixture, then fold in the rest. Pour the batter into the prepared ramekins. Bake until puffed and golden, 20 to 25 minutes. Toss the arugula with the remaining 1 tablespoon vinegar, the olive oil, and salt and pepper to taste. Serve with the souffles. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 60736,"Steak-Spinach Salad With Sour-Cream Potatoes 2 medium russet potatoes 3 tablespoons olive oil, plus more for brushing 1/2 cup sour cream 2 tablespoons buttermilk 1/4 cup chopped fresh chives Juice of 1/2 lemon Kosher salt and freshly ground pepper 1 3/4-pound boneless sirloin steak 1 large red onion, sliced into thick rings 6 ounces baby spinach or chopped regular spinach 2 to 3 tablespoons steak sauce Instructions: Preheat the oven to 400 degrees F. Pierce the potatoes with a fork and brush with olive oil. Bake directly on the oven rack until tender, about 1 hour. Cool slightly, then cut into chunks. Mix the sour cream, buttermilk, chives and lemon juice in a large bowl and season with salt and pepper. Stir in the potatoes. Meanwhile, preheat a grill to high. Brush the steak and onion rings with olive oil and season with salt and pepper. Grill the steak until marked on the bottom, about 7 minutes, then turn and cook 4 to 5 more minutes for medium-rare. Grill the onion rings until charred, about 2 minutes per side. Transfer the steak and onion rings to a cutting board and let rest 5 minutes. Roughly chop the onion rings and toss with the spinach, steak sauce, 3 tablespoons olive oil, and salt and pepper to taste in a bowl. Thinly slice the steak. Divide the salad among plates, top with the steak and serve with the potatoes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 60737,"Roast Chicken with Gravy One 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 2 tablespoons all-purpose flour Instructions: Preheat the oven to 375 degrees F.
Season the cavity of the chicken with salt and pepper. Tie the legs together with kitchen twine and fold the wing tips under the back. Place the onion, celery, neck, and heart in the center of a roasting pan just large enough to accommodate the chicken. (Discard the liver or reserve for other recipes.) Brush the entire chicken with the butter; season with salt and pepper. 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 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 gravy.
Pour the fat and juices in the pan to a degreasing cup or small bowl. Reserve 1 1/2 tablespoons of the fat, discard the rest, and add the roasting juices to the broth. Place the pan directly on the burner over medium-high heat and add the reserved fat. Scrape up any browned bits on the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Strain the sauce into a gravy boat and season with salt and pepper to taste. Discard the vegetables and giblets.
Carve the chicken and serve with gravy.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60738,"Open Style Lasagna of Squash and Chestnuts 16 peeled chestnuts 2 tablespoons butter 1/4 cup brandy 1/4 cup chicken stock 1/2 onion, sliced 2 clove garlic, crushed 1 tablespoon olive oil 4 button mushrooms, sliced 1/4 cup dried porcini mushrooms, soaked in water until soft 1/2 cup white wine 2 cups water 2 sprigs thyme 1/4 cup creme fraiche 8 (2 1/2-inch) round fresh pasta sheets Olive oil 4 sage leaves Butternut Squash Puree, recipe follows Acorn Squash Puree, recipe follows 1 amaretti cookie 1 teaspoon black peppercorns 1/2 teaspoon fennel seeds 2 sprigs thyme 1 star anise 1 cinnamon stick 3 cloves 1 (1-inch) piece ginger diced 2 quarts water 2 medium butternut squash, cut in half seeds scooped out 2 tablespoons mascarpone Salt and pepper Salt and pepper 2 acorn squash 2 tablespoons olive oil Salt and pepper Salt and pepper 4 tablespoons butter 3 sage leaves, julienne 4 cloves garlic Instructions: Cook the chestnuts in butter over medium heat for about 10 minutes stirring constantly until browned. Remove pan from fire, add brandy and return to burner to flame the brandy. Add chicken stock and cook until glazed. Reserve. Mushroom Sauce: Saute onion and garlic in oil for 5 minutes to soften. Add button mushrooms and white wine. Reduce the liquid, add water and thyme. Cook 10 minutes on low heat. Pour all ingredients into a blender and puree, strain and season with salt and pepper. Return to a medium heat and whisk in creme fraiche. Bring a large pot of boiling, salted water to a boil. Add the pasta sheets and cook until al dente, about 4 minutes. In a small saute pan, heat some olive oil. When the oil is hot, add the sage leaves and fry until crispy, about 30 seconds. Remove and drain on paper towels. Place 1 large spoon full of butternut squash puree on a plate. Place 1 pasta sheet on top of the puree and push down. Place 1 large spoonful of acorn squash puree on the pasta sheet and top with one more pasta sheet. Spoon some sauce around and place 4 chestnuts in the sauce. Grate some amaretti cookie over the pasta top with fried sage leaf. Preheat the oven to 350 degrees F.
Place all spices and water in a pan. Put squash flat side down on a wire rack or steaming basket above water. Cover with foil and bake 1 hour, until tender. Remove meat and puree with the mascarpone in food processor. Season with salt and pepper.
Preheat the oven to 400 degrees F.
Cut squash in 1/4's. Drizzle with olive oil, salt and pepper. Place on flat sheet tray. Roast until tender, about 35 minutes. Remove meat from squash. Heat a saute pan over medium heat. Add the butter and cook until the butter has browned and smells nutty, about 5 minutes. Puree squash, butter, sage leaves, garlic and salt and pepper, to taste, in food processor. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 60739,"Grilled Orange Slices with Frozen Yogurt and Raspberry-Fudge Sauce Cooking spray 2 oranges, sliced into rounds 2 cups vanilla frozen yogurt 1/2 cup fudge sauce 1/4 cup raspberry preserves Instructions: Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high. Arrange orange slices on hot grill and grill 2 minutes per side, until golden brown. In a medium bowl, combine fudge sauce and raspberry preserves. Cover and microwave on HIGH for 30 seconds, until warm. Spoon frozen yogurt over orange slices and drizzle raspberry-fudge sauce over top. ","[Chardonnay, Moscato, Sparkling Shiraz, Vinho Verde]" 60740,"Lamb and Olive Skewers with Cucumber Salad 3 tablespoons extra-virgin olive oil 1/4 cup flat-leaf parsley, freshly chopped 1 teaspoon garam masala 1 teaspoon garlic salt 1/2 teaspoon ground black pepper 1 1/2 pounds lean lamb meat, cut in 1-inch cubes 16 garlic stuffed green olives 16 cherry tomatoes 4 pita pocket bread, for serving Cucumber Salad, recipe follows Store-bought tzatziki sauce, for serving
1 large cucumber, peeled and diced into 1/4-inch cubes 1 medium onion, diced 1/4 cup feta cheese, crumbled 3 tablespoons zesty Italian dressing Salt and freshly ground black pepper Instructions: Light broiler. Line a baking sheet with foil and set aside. In a medium bowl, combine oil, parsley, garam marsala, garlic salt, pepper, and cubed lamb, mix thoroughly to coat all lamb cubes. To make skewers, alternate lamb, tomato and olives. Finish with a piece of lamb so that there are 3 cubes of lamb per skewer. Place skewers on prepared baking sheet. Broil 4 to 6 inches from heat source for 2 minutes per side for 8 total minutes. Serve skewers hot with pita bread, Cucumber Salad and tzatziki sauce. Serving Ideas: Rosemary skewers would be fantastic with these kebabs. Be sure to wrap exposed rosemary leaves with foil to keep from burning. In a medium bowl combine all ingredients and toss to combine. Serve with lamb skewers. ","[Rhone Blends, Syrah, Tempranillo, Garnacha]" 60741,"Alternative to Butter/Egg Sauces 2 tablespoons white wine vinegar 2 tablespoons dry white wine 1 tablespoon minced shallots 1/2 teaspoon mustard 1/2 cup olive oil Salt and pepper to taste Instructions: 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. Add mustard and combine. Over low heat add olive oil while continually whisking. Continue to add oil slowly during emulsification. Strain sauce (optional). Season with salt and pepper to taste ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 60742,"Pan Seared Pork Chops with Glazed Carrots and Potato Pancakes 2 (1/2-inch) center cut pork chops Cajun Spice Mix, recipe follows Peanut or olive oil 2 carrots Fresh thyme Olive oil Salt and pepper Juice of 1 orange 2 Yukon Gold Potatoes (julienned) 1/2 small onion (sliced thin) 1 egg Fresh thyme Salt and pepper 1 tablespoon all purpose flour Peanut oil 1/4 cup salt 1/4 cup cayenne 1/4 cup paprika 1/4 cup garlic powder 1/4 cup black pepper 2 tablespoons onion powder 2 tablespoons oregano 2 tablespoons thyme Instructions: Dredge the pork chops in the cajun spice. Heat frying pan with peanut oil. Place the pork chops into the heated pan and sear until golden brown. Cut carrots into thin slices. In a bowl, add the carrots, thyme, olive oil, salt and pepper. Add the carrots to the saute pan with the pork chops. Place the saute pan into a preheated, 425 degree oven for 7 to 10 minutes. Remove the pork chops from the pan, leaving the carrots, and deglaze the pan with orange juice. Potato pancakes: In a bowl, combine potatoes, onion, egg, thyme and salt and pepper. Toss in flour. In a saute pan, heat peanut oil. Form large thin pancakes. Place pancake into heated pan and brown on both sides about 7 to 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 60743,"Oysters Tsai 1 dozen fresh shucked oysters 1 cup spinach leaves 1 cup basil or Thai basil 2 serrano chilies 1 tablespoon chopped garlic 1 tablespoon fish sauce 1 tablespoon lime juice 1/4 cup heavy cream Salt and black pepper to taste Japanese bread crumbs called 'panko' Canola oil to cook Instructions: In a hot pan, saute garlic and chili until caramelized. Deglaze with fish sauce and lime juice. Add spinach and basil and cook until soft. Check for seasoning. Squeeze out excess water and while still hot, puree mixture in food processor and add cream. Top each oyster with the puree and sprinkle with bread crumbs. In an oven set to broil, color oysters brown and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 60744,"Sauerkraut 1 medium cabbage, about 1 1/2 lbs 1 lb of carrots, turnips or other crisp root or bulb vegetables 1 1/2 Tbsp sea salt 1 Tbsp mustard seed Instructions: Prepare a jar: Thoroughly wash and dry a wide-mouth quart mason jar in hot, soapy water.
Prepare the cabbage and carrots: Cut the cabbage into quarters and cut out the core. Slice the cabbage as thinly as possible, working from crown to stem end. Place shredded cabbage into a large nonreactive bowl. Grate your carrots or other vegetables with a box grater, and add to the cabbage. Add the salt and mustard. Using your hands, toss to combine all ingredients, crushing the mixture until it begins to release liquid, about 5 minutes.
Pack the sauerkraut: Place a wide-mouth funnel in the mouth of the jar. Pack the mixture into the jar, pressing down to squeeze out as much air and release more liquid. Tightly packed, there should be just enough to fill the quart jar to the shoulder, and liquid should rise above the cabbage mixture. Fill a smaller jar, like a half-pint or four-ounce jar, with water and seal. Place on top of the cabbage mixture to keep it submerged under the juices.
Ferment the sauerkraut: Cover the jar with a clean towel, and allow to stand at room temperature. Check daily to make sure the cabbage is still submerged in liquid. If it is not, give the mixture a good press to release more juices. If the cabbage still does not stay submerged, add just enough water to bring the level up. After two or three days you should see bubbles forming. Eventually you may see scum or even mold on top. This is normal; just skim it away. Begin tasting your kraut after the third day. When it has reached the desired level of tartness, remove the smaller jar, screw on a lid, and keep the kraut several weeks in your refrigerator. ","[Riesling, Gewrztraminer, Pinot Grigio, Sparkling wine]" 60745,"Gluten-Free Texas Chili-n-Corn Mac 2 tablespoons olive oil One 10-ounce container mushrooms, sliced 1 cup corn kernels
1 tablespoon chili powder 2 teaspoons ground cumin 2 cloves garlic, finely chopped
1 carrot, chopped
1 green bell pepper, seeded and chopped 1/2 medium onion, chopped Kosher salt and freshly ground black pepper One 28-ounce can crushed tomatoes One 15-ounce can red kidney beans, drained One 8-ounce box quinoa macaroni, cooked until barely al dente 1 cup shredded Cheddar
1 scallion, finely chopped Instructions: Heat the olive oil in a large pot over medium heat. Add the mushrooms, corn, chili powder, cumin, garlic, carrot, bell pepper, onion, 1 teaspoon salt and 1/2 teaspoon pepper; cook until softened, stirring occasionally, about 10 minutes. Stir in the tomatoes and beans; bring to a boil. Stir in the cooked macaroni and toss to coat. Divide evenly between two 6-cup glass baking dishes and top each with the cheese. To eat now: Preheat the broiler to low and cook until the cheese is melted, about 3 minutes. To freeze and eat later: Cover the glass baking dish with a tight-fitting lid and freeze up to 1 month. To thaw, place in the fridge overnight. Cover with foil and bake in a 400 degree F oven until heated through about 20 minutes.
","[Syrah, Zinfandel, Tempranillo, Garnacha]" 60746,"Mai Tai 1 egg white, lightly beaten* (See Disclaimer) Sugar 1/2 cup white rum 1/4 cup Triple Sec 1/4 cup fresh orange juice 1/4 cup fresh lime juice Crushed ice Cocktail cherries Pineapple cubes Orange slices Instructions: Dip the rim of a tall glass into the egg whites, and then the sugar. Put the rum, Triple Sec, and juices into a cocktail shaker. Shake to mix. Fill the glass with the ice and pour the cocktail over it. Decorate with cherries, pineapple, and/or orange slices, and drink with a straw. ","[Rum, Cointreau, Grand Marnier]" 60747,"Chayote Salad with Lemony Hot Sauce 4 preserved malagueta peppers, minced, or to taste (see Note) 1 teaspoon salt 1/2 small onion, finely chopped 1 small clove garlic, minced Juice of 3 lemons 2 tablespoons olive oil 4 medium chayote or yellow summer squash, peeled, seeded, and sliced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: In a mortar and pestle, blender, or food processor, combine the peppers and the salt and process until the mixture is a thick paste. Gradually add the onion and garlic, and process, scraping down the sides of the container as necessary, until they are incorporated into the paste. Add the lemon juice and process again. Transfer the sauce to a glass bowl, cover with plastic wrap, and allow to stand for 30 minutes so that the flavors can marry. In a large heavy skillet, heat the olive oil over medium heat. Add the chayote and saute, stirring occasionally, for about 10 minutes, or until forktender. Add the salt and pepper, remove from the heat, and cool to room temperature. Chill in the refrigerator for 2 hours. Arrange the slices on a platter and drizzle with the sauce. ","[Riesling, Vermentino, Sauvignon Blanc, Gavi]" 60748,"Neapolitan Calamari and Shrimp Salad 4 cups chicken broth 1/2 pound orzo pasta (about 1 cup) 1/2 pound calamari, whole bodies and tentacles 1/2 pound shrimp, peeled and deveined 2 zucchini, sliced lengthwise, about 1-inch wide 1 Japanese eggplant, sliced lengthwise, about 1-inch wide 2 Roma tomatoes, halved lengthwise 1 (15-ounce) can cannellini beans, drained and rinsed 3 ounces arugula (about 3 cups) 3/4 cups chopped fresh basil leaves 1/4 cup chopped fresh flat-leaf parsley 2 lemons, juiced 2/3 cup extra-virgin olive oil 1 1/2 teaspoons kosher salt 1 1/2 teaspoons freshly ground black pepper Instructions: In a large pot, bring the chicken broth to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and place in a large bowl. Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the fish, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper. Grill the calamari and shrimp, just until cooked through, about 1 to 2 minutes a side. Grill the zucchini and eggplant until tender, about 4 minutes a side. Grill the tomatoes just until grill marks appear, about 2 minutes. Add the orzo, cannellini beans, arugula, basil, and parsley to the bowl. Cut the calamari bodies into 1-inch rings. Cut the zucchini, eggplant, and tomatoes into roughly about 1-inch cubes. Add the vegetables and calamari to the bowl with the lemon juice, extra-virgin olive oil, salt and pepper. Toss to combine. Finally, add the shrimp on top of the salad. Gently spoon the salad into a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 60749,"Tailgator's Baby Back Ribs 1/2 cup Tailgator's Rib Rub, recipe follows 4 slabs back ribs, skin removed 1 hickory log Basting Liquid, recipe follows 1 1/2 cup BBQ sauce, your favorite
1 cup brown sugar 1 cup kosher salt 1 cup paprika 3/4 cup garlic powder 1/2 cup onion powder 1/2 cup chili powder 1/2 cup cayenne pepper 1/4 cup dried oregano 1/4 cup ground black pepper 1/4 cup ground cumin 2 tablespoons lemon juice 2 tablespoons Worcestershire sauce 2 dashes hot sauce Water Instructions: Using 1 tablespoon of Tailgator's Rib Rub, evenly season the rack of ribs on both sides, Do not over-season; this may cause a crust on ribs. Allow seasoned ribs to rest covered in the refrigerator for at least 4 to 5 hours. According to your smoker's manufacturer's instructions, smoke the ribs concave side down for 2 hours and 45 minutes at 220 degrees F, using hickory wood. After the first hour of smoking, begin to spray ribs with basting liquid every half hour until cook cycle is finished. After the cook cycle, remove ribs, mop them with BBQ sauce and allow to rest. In a large foil pan place cooking racks on the bottom and fill with water just below the rack line. Place the ribs so the bones are vertical and layer them in the pan. Do not allow the meat side of the ribs to touch the walls of the pan. Place foil pan over medium-high heat and cook for 7 minutes. Remove ribs from the pan and place ribs on a medium-high grill and mop with BBQ sauce, turning frequently in order to not allow the sauce to burn. Mix all above ingredients by hand. Store in an air-tight container. Place first 4 ingredients in a labeled spray bottle. Add water to fill the spray bottle and shake to mix thoroughly. Refrigerate until ready to use.
","[Zinfandel, Syrah, Merlot, Malbec]" 60750,"Honey-Glazed Ham with Cranberry Relish 1 Cook's? Bone-in Spiral Sliced Half Ham (about 9 pounds) 1/2 cup honey (cranberry honey preferred, if available) 1-1/2 teaspoons dry mustard 1 teaspoon lemon juice 1 large Granny Smith apple, peeled, finely chopped (about 1-1/2 cups) 1 cup cranberry juice cocktail 1 package (6 ounces) sweetened dried cranberries (about 1-1/3 cups) 2 tablespoons Orange Marmalade 1/4 cup chopped pecans Instructions:

1. Remove and discard glaze packet from ham or reserve for another use. Begin by preparing ham according to package directions.
2. Make Honey Glaze: While baking, mix honey, mustard and lemon juice in small bowl until blended. Set aside until the last 30 minutes of baking time.
3. Make Cranberry Relish: Combine apples and juice in medium saucepan. Bring to a boil over medium heat. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally. Add cranberries; simmer an additional 5 minutes, or until fruit is tender, stirring occasionally. Remove from heat; stir in marmalade and pecans. Set aside until ready to eat. Or, if made in advance, cover and refrigerate until ready to use.
4. Uncover ham and brush with the Honey Glaze for the last 30 minutes of the baking time.
5. Let stand 10 minutes. Carve and serve with Cranberry Relish. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 60751,"Snapper in Escabeche 6 red snapper fillets (about 2 pounds total), skin removed Salt and freshly ground black pepper 2 tablespoons olive oil 2 cloves garlic, thinly sliced 6 large shallots, sliced 2 dried bay leaves 3 bell peppers, preferably 1 yellow, 1 red, and 1 orange, seeded and cut into thin strips 1 cup dry white wine 2/3 cup sherry vinegar 5 tablespoons extra-virgin olive oil 1/2 teaspoon crushed black peppercorns 2 whole cloves 1/2 cup loosely packed fresh flat-leaf parsley Instructions: Sprinkle both sides of the fillets with salt and black pepper, and cut in half lengthwise. Heat 1 tablespoon of the olive oil in a large nonstick saute pan over medium-high heat. Lightly saute the fish on both sides for about 1 minute, making sure not to cook throughout. Remove from the pan. Add the remaining 1 tablespoon olive oil to the pan, and cook the garlic over medium heat until it just begins to color. Add the shallots and bay leaves, and cook until the shallots are transparent, 4 to 5 minutes. Add the peppers and cook until slightly limp, 5 to 6 minutes. Pour in the wine and vinegar and bring to a boil over high heat, and then reduce the heat and simmer for a minute or two. Add the extra-virgin olive oil, peppercorns, cloves and some salt and remove from the heat. Place one layer of fish in the bottom of a large bowl, and spoon some of the shallots, peppers and sauce over it as a marinade. Repeat with layers of the remaining fish, sauce and vegetables. Cover tightly, and refrigerate overnight before serving. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Vermentino]" 60752,"Coffee Flour Brownies Nonstick cooking spray 1/2 cup unsweetened cocoa powder 1/4 cup all-purpose flour 1/4 cup coffee flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 6 tablespoons unsalted butter 3/4 cup sugar 1/4 to 1/2 cup unsweetened applesauce 2 large eggs 1 teaspoon vanilla extract 1/2 cup miniature chocolate chips Instructions: Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with cooking spray and set aside. Combine the cocoa, flours, baking powder, baking soda and salt in a bowl and set aside. Melt the butter in a medium saucepan; set aside to cool slightly. Whisk in the sugar and 1/4 cup applesauce; using a spatula, mix the eggs in one at a time, followed by the vanilla; if the mixture appears too dry, add the remaining applesauce. Fold in the chocolate chips.
Pour the mixture into the prepared baking dish and bake until a cake tester inserted in the center comes out clean, 20 to 25 minutes. Cool for at least 20 minutes before cutting into squares. ","[Merlot, Cabernet Sauvignon, Malbec, Petite Sirah]" 60753,"Hungry, Hungry Artichoke Hummus 1 cup canned artichoke hearts, drained 1/4 cup fat-free vegetable broth 1/4 cup plain fat-free Greek yogurt 1 tablespoon lemon juice 1 1/2 teaspoons crushed garlic 1/2 teaspoon dried parsley flakes, plus more, for optional garnish 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1/4 teaspoon paprika, plus more, for optional garnish 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed pita chips cut veggies Instructions: Put all of the ingredients except for the chickpeas in a blender.
Using a potato masher or a fork, thoroughly mash the chickpeas. Transfer to the blender. Puree until smooth, stopping and stirring if blending slows.
For best flavor, refrigerate the hummus for several hours. Before serving, garnish with a sprinkle each of paprika and parsley flakes, if you like.
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 60754,"Hash Brown Omelet 3 tablespoons olive oil 1/4 cup finely diced green bell peppers
1/4 cup finely diced Canadian bacon
Kosher salt and freshly ground black pepper
2 cups frozen shredded hash browns (about 5 ounces; do not thaw)
2 large eggs
2 slices American cheese
1/4 cup finely diced tomatoes
1 tablespoon thinly sliced scallions
1/2 ripe avocado, thinly sliced Instructions: Heat 1 tablespoon of the olive oil in a medium nonstick skillet over medium-high heat. Add the bell peppers, Canadian bacon, a pinch of salt and a couple grinds of black pepper. Cook, stirring occasionally, until the peppers are just tender and the bacon begins to brown in spots, 3 to 4 minutes. Use a slotted spoon to transfer the veggies to a small bowl, then return the skillet to the heat. Add 1 tablespoon of the olive oil to the same skillet, swirling the pan to evenly coat. Add the shredded hash browns in a single layer, pressing them down with the back of a heatproof spatula. Cook, undisturbed, until the bottom is golden brown and crispy, about 8 minutes. Flip the hash browns over, add the remaining 1 tablespoon olive oil around the edge of the skillet, then continue to cook until the other side is golden, 4 to 5 minutes more.
Meanwhile, whisk the eggs with a pinch of salt and a couple grinds of black pepper in a small bowl until thoroughly combined.
Reduce the heat to medium-low. Break apart the hash browns slightly, then pour the eggs over top in an even layer. Cook until the eggs are just set, about 1 minute. Lay the cheese on one side of the omelet, then sprinkle over the reserved peppers and bacon, the tomatoes and scallions. Continue to cook until the cheese is just melted, 30 seconds to 1 minute. Fold the omelet in half over the filling like a book, then slide onto a plate. Top with the sliced avocado and serve immediately.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 60755,"PLT - Pancetta, Lettuce and Tomato Sandwich 3 cups arugula 3 ripe tomatoes, thinly sliced 3 tablespoons unsalted butter 4 slices country-style bread, each 1/2-inch thick Pancetta, recipe follows 1/2 pound whole-milk mozzarella cheese, sliced into 12 slices Sea salt, preferably gray salt Basil Mayonnaise, recipe follows 1 pound pancetta Drizzle extra-virgin olive oil 16 large fresh basil leaves 1 1/2 cups mayonnaise Fresh ground black pepper Instructions: Before putting together sandwich, make a plate of arugula and sliced tomatoes and set aside with unsalted butter. Butter 1 side of each bread slice, then put 4 slices, buttered side down, on a work surface. Top the bread slices with the pancetta, distributing it evenly. Top each with a second slice of bread, buttered side up. Heat a cast iron skillet or grill pan until hot. Place the sandwiches in the skillet and top with a weight, such as another skillet. Cook until nicely browned, 2 to 3 minutes, then turn the sandwiches and replace the weight. Cook until the second side is well browned, about 2 minutes. Transfer the sandwiches to a work surface and remove the top slice of bread from each sandwich. Spread the underside of those slices with the basil mayonnaise. Top the pancetta with the tomato slices, pepper to taste, and arugula leaves. Replace the top slice of bread, cut the sandwiches in half, and serve immediately. Take the roll of pancetta, and dice into about 1-inch cubes. Drizzle some olive oil into a saute pan on medium heat. Add pancetta to heated oil and cook until crispy. Pour the cooked cubes with fat, into a bowl and allow to cool. Place basil leaves in blender and puree until almost fine. Add mayonnaise to blender and season with freshly ground black pepper, to taste. Puree together until smooth. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 60756,"My Favorite Christmas Cookies 2/3 cups vegetable shortening 3/4 cups granulated sugar 1/2 teaspoon grated orange or lemon zest 1/2 teaspoon pure vanilla extract 1 large egg 4 teaspoons milk 2 cups all-purpose flour, plus extra for rolling out dough 1 1/2 teaspoon baking powder 1/4 teaspoon fine salt 1 large egg yolk 2 to 3 drops food coloring One 2-pound bag powdered sugar 1/4 cup milk 2 tablespoons pasteurized egg whites Instructions: For the cookies: Using a stand mixer, cream the shortening, granulated sugar, orange peel and vanilla thoroughly, about 2 minutes. Add in the egg and beat until light and fluffy, about 1 more minute. Add in the milk and mix. Sift the flour, baking powder and salt together, and then blend into the cream mixture. Divide the dough in half (thirds if you double your recipe), slightly flatten between 2 sheets of waxed paper and refrigerate for 1 hour (or freeze for 20 minutes). Roll out the dough 1/4-inch thick on a lightly floured surface and cut into shapes with a cookie cutter. Transfer the shapes to lightly greased cookie sheets and chill until firm, about 30 minutes. For the egg yolk glaze: Preheat the oven to 375 degrees F. While the dough is chilling, combine the egg yolk, 1 teaspoon water and food coloring. Paint the cookies (with a soft brush) with the egg yolk glaze. Bake the cookies for 6 to 7 minutes. Do not allow the cookies to brown. The cookies will be slightly puffed and the glaze will look crackled. Bake in 2 batches if you don't reroll the scraps. For the decorative white icing: While the cookies are baking, mix the powdered sugar, milk and egg whites. Make sure that it is thick and somewhat retains its shape. Remove the cookies from the oven to a wire rack to cool completely, about 30 minutes. Then, using a pastry bag or zip-top bag, pipe the cookies with the white icing to decorate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60757,"Sweet and Spicy Plantain Chips 3 tablespoons coconut oil, melted Vegetable oil, for frying
3 tablespoons brown sugar
1 1/2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
Pinch salt
3 green plantains, cut into 1/2-inch-thick slices
Instructions: Add the coconut oil to a large skillet. Add enough vegetable oil to come about a third of the way up the sides of the skillet and heat over medium-high heat until very hot. Line a baking sheet with paper towels. Mix together the brown sugar, paprika, cayenne and salt in a small bowl and set aside. Add the plantain slices to the oil in batches and fry until golden brown on the outside, about 5 minutes. Remove from the oil and smash to a chip size with a wooden mallet or rolling pin. Return the plantains to the oil in small batches again so they do not stick together and cook for another 3 minutes. Transfer the chips to the towel-lined baking sheet and top with the seasoning mixture. ","[Rioja, Tempranillo, Garnacha, Barbera]" 60758,"Peach and Vanilla Gelato and Raspberry Sorbetto Cocktail 1 pint peach gelato 1 pint vanilla gelato 1 pint raspberry sorbet 1 bottle very cold prosecco Fresh mint sprigs, for garnish Instructions: Place 4 martini glasses in the freezer 30 minutes before serving. Using a small ice cream scoop, put one scoop each of the peach gelato, vanilla gelato and raspberry sorbet into each glass. Top with chilled prosecco and garnish with mint. ","[Prosecco, Moscato, Sauvignon Blanc]" 60759,"Baba Ghannouj 1 eggplant 2 cloves garlic 2 ounces fresh lemon juice 2 tablespoons tahini 1/2 bunch parsley, leaves only Salt and pepper Instructions: Pierce some holes in the skin of the eggplant (to avoid explosion) and grill over medium-high heat turning every 7 minutes, until the skin is blackened and the body is nice and soft. Total time for grilling is about 30 minutes. If you do not have a grill you can roast your eggplant in a 375 degree F oven for about 30 minutes. Remove eggplant from the grill and let cool. Once the eggplant is cool enough to handle, peel away the skin and discard. Place the eggplant flesh in a colander and drain for 10 minutes. In a food processor, combine garlic, lemon juice, tahini and parsley and pulse to combine. Add the eggplant flesh. Season with salt and pepper and pulse to combine. Adjust the flavor with more Tahini or lemon juice if you prefer. If it's bitter, some sugar or honey will help. Research shows that the white variety of plant is sweeter in flavor. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 60760,"Maple Baked Beans 3 slices bacon, diced 1 large Vidalia onion, finely chopped 3 cloves garlic, finely chopped Pinch red pepper flakes 4 (15-ounce) cans white beans, drained and rinsed 1 (14.5-ounce) can diced tomatoes 2 tablespoons light brown sugar 2 teaspoons fresh thyme leaves 1 cup porter-style beer 1/2 cup real maple syrup 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 3 dashes hot sauce Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Add bacon to a large Dutch oven over medium heat and cook until fat is rendered and bacon has begun to crisp. Add onions, garlic, and red pepper flakes and saute until tender, about 4 minutes. Stir in the beans, tomatoes, brown sugar, thyme leaves, beef, maple syrup, apple cider vinegar, Dijon mustard, hot sauce, salt, and pepper and bring to a simmer. Remove from the stovetop and bake uncovered 45 minutes until the mixture begins to bubble and thicken. Check at 30 minutes and add 1/2 cup water or chicken broth if it looks like it getting too dry. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 60761,"Pepperoni Grilled Cheese 1 (5 ounce) package Hormel? Pepperoni Minis 12 slices white or wheat sandwich bread 8 slices American cheese 1/4 cup butter, softened Instructions: Divide pepperoni evenly among 4 slices bread; top each with 1/2 cup cheese. Top with remaining 4 slices bread. Heat griddle or large skillet over medium heat. Meanwhile, top each of 4 slices bread with 1 slice cheese. Top each with another slice each bread and cheese and remaining slice bread. Butter top and bottom of each sandwich. On griddle, cook each sandwich until golden brown on both sides and cheese is melted. Cut each sandwich into 2 triangles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 60762,"Green Bean Stir-Fry 2 tablespoons honey 2 tablespoons unseasoned rice vinegar 1 tablespoon sesame oil 1 teaspoon red pepper flakes Salt and freshly ground black pepper 2 tablespoons vegetable oil 1 pound green beans, washed and trimmed, cut into 1-inch pieces 2 cloves garlic, minced 1-inch piece ginger, minced Instructions: Whisk together honey, rice vinegar, sesame oil, red pepper flakes, salt and pepper, to taste, in a small bowl; set aside. Heat the oil in a wok or large skillet on high heat. Add the green beans and cook, stirring 2 to 3 minutes until dark green and caramelized. Add the garlic and ginger, stirring constantly for 2 minutes longer. Add the sauce, stir to incorporate and heat another minute. Transfer to a serving dish and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 60763,"Salmon and Asparagus with Ma?tre D'H?tel Butter 2 oil-packed anchovies, drained 2 teaspoons prepared horseradish 1 teaspoon honey 1 teaspoon Dijon mustard 1 stick (8 tablespoons) unsalted butter, at room temperature 1/2 teaspoon lemon juice Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh parsley 1 bunch pencil-thin asparagus 2 teaspoons extra-virgin olive oil Kosher salt and freshly ground black pepper Zest of 1 lemon 2 tablespoons chopped fresh parsley 4 farm-raised skinless salmon fillets, about 5 ounces each (see Cook's Note) Extra-virgin olive oil, for drizzling Kosher salt and freshly ground black pepper Lemon wedges, for garnish Instructions: For the ma?tre d'h?tel butter: With a mortar and pestle, mash the anchovies together with the horseradish (see Cook's Note). Add the honey, Dijon, butter, lemon juice and salt and pepper to taste. Combine to form a cohesive paste. Add the parsley and mix to combine. Set aside. If not using right away, transfer to a sheet of parchment paper or plastic wrap and, using the wrap, form it into a cylindrical shape; refrigerate until firm, about 30 minutes. For the asparagus: Cut or snap off the woody ends of the asparagus. Place the asparagus and 1 tablespoon water in a shallow microwave-safe baking dish. Cover the dish tightly with plastic wrap. Microwave on high for 2 1/2 minutes. Remove, then drain and season with the oil, salt and pepper, lemon zest and parsley. For the salmon: Place 2 salmon fillets in a shallow bowl or plate. Drizzle with olive oil and sprinkle with salt and pepper. Cover the bowl with plastic wrap and microwave on 50% power in 1-minute increments until the salmon is cooked to your liking, 2 to 2 1/2 minutes. Transfer to plates. Repeat with the remaining 2 fillets. While the filets are still warm, dollop with some of the ma?tre d\u2019hotel butter on top and allow it to melt (save the remaining ma?tre d\u2019hotel butter for another use). Serve with the asparagus and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60764,"Crustless Pizza 1 egg 2/3 cup all-purpose flour Salt 1 cup whole milk Butter, for pie dish 1 cup grated Cheddar 2 ounces small chorizo or pepperoni slices, about 3/4-inch diameter, optional Special equipment: 1 round ovenproof pie dish, 8 or 9 inches in diameter Instructions: Preheat the oven to 400 degrees F. In a small bowl, beat the egg with the flour, salt, to taste, and milk to make a smooth batter. Butter a round ovenproof pie dish, then stir half the grated cheese into the batter, before pouring it into the dish. Bake for 30 minutes. Take the dish out of the oven, sprinkle with the remaining cheese, and add the chorizo or pepperoni, if using, - or anything else - now, too. Return the dish to the oven and cook for another 2 or 3 minutes to make sure it's heated through. Once the cheese on top is melted and looks burnished fold on the crustless pizza, take it out of the oven and serve, cut into slices. A green or tomato salad on the side would not be a bad idea... Leftover Note: Leftovers can be reheated the next day in a hot oven for 8 to10 minutes, but sadly they won't be as nice as the first time around. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60765,"Raw Oysters on the Half Shell 24 oysters, such as Malpeque, Kumamoto, or Belon Crushed ice or rock salt Cucumber Mignonette Sauce, recipe follows 1 cup rice wine vinegar 1 shallot, minced 1-inch piece fresh ginger, peeled and grated 1/2 hothouse cucumber, peeled and minced Several turns freshly ground black pepper 1 handful fresh cilantro leaves, chopped Instructions: Scrub the oysters under cold water with a stiff brush to remove the dirt, especially in the hinge area where mud has a tendency to get trapped. Next, find a durable thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand. Using the towel as a mitt, place the oyster, cup-side down in the palm of your towel-covered hand with the hinge facing you; have a small bowl handy to catch the delicious juice. Insert the tip of an oyster knife or dull butter knife as far into the hinge as it will go; don't jab it in there or you could break the shell. With gentle force, twist the knife back and forth to pry the shell open. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell. Tip out the briny liquor into the bowl and pour it back over the shucked oysters. Nestle the oysters in a bed of crushed ice or rock salt to keep them steady. Spoon the Cucumber Mignonette on top and serve as part of a raw shellfish bar. In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, black pepper, and cilantro; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Serve with raw oysters and clams. ","[Champagne, Sancerre, Sauvignon Blanc, Albari?o]" 60766,"Pete's \Rubbed and Almost Fried\ Turkey Sandwich 1 tablespoon balsamic vinegar 3 tablespoons extra-virgin olive oil, plus more for brushing Kosher salt and freshly cracked black pepper Focaccia bread, about 10-inches square 3 tablespoons Dijon mustard 1 pound thinly sliced Pete's Almost Fried Turkey, recipe follows 3 tablespoons thinly sliced roasted red pepper 8 ounces fresh mozzarella, sliced 2 cups mixed baby greens 3 tablespoons Key Lime Garlic Mayonnaise, recipe follows 1/4 cup roughly chopped garlic 1/4 cup roughly chopped fresh rosemary leaves 3 tablespoons roughly chopped fresh sage 2 lemons, zest finely grated 1/4 cup kosher salt 3 tablespoons freshly ground black pepper 3 pounds boneless, skinless turkey breast Oil, for frying *1 large egg 2 tablespoons Dijon mustard 2 tablespoons minced garlic Juice of 2 key limes and zest of 1 Kosher salt and freshly ground black pepper 2 cups vegetable oil Instructions: Whisk the vinegar and olive oil together in a small bowl and season with salt and pepper. Slice the focaccia into 4 equal pieces; then slice each piece horizontally for sandwiches. Spread some of the Dijon mustard on the cut side of the bottom half of each focaccia. Top bread evenly with turkey, peppers, and season with salt and pepper. Add mozzarella and baby greens, and drizzle the balsamic dressing on top. Smear the top half of each focaccia with Key Lime Garlic Mayonnaise, and place on top of greens to finish sandwich. Brush the tops and bottoms of each sandwich with olive oil. Heat a sandwich press, or use cast iron pans and aluminum foil covered bricks to press sandwiches. Cook the sandwiches, in batches if needed, until the cheese melts and the bread is toasted. Serve. 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. Special Equipment: deep heavy-bottomed pot for frying turkey Process the garlic, herbs, lemon zest, salt and pepper in a food processor fitted with the metal blade until coarsely ground. Rub mixture generously over turkey breast. Roll the turkey breast into a compact shape by turning the smaller end of the breast under. Wrap tightly in 3 layers of heavy-duty aluminum foil. Fill a deep heavy-bottomed pot 2/3's full with oil. Heat over medium-high until a deep-fry thermometer reads 350 degrees F. Fry the turkey breast, wrapped in the foil, for 35 minutes or 12 minutes per pound. Carefully remove turkey from oil and set aside, wrapped in the foil, to cool to room temperature. Refrigerate turkey until firm enough to thinly slice, at least 2 hours or overnight. Pulse the egg, mustard, garlic and lime juice in a food processor fitted with a metal blade. Season with salt and pepper, to taste. With the machine running, add the oil in a steady stream until the mixture is pale in color and thick. Transfer mayonnaise to a bowl, stir in zest, cover and refrigerate for 1 hour. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 60767,"Fleur's Chocolate Chunkies 2 1/4 cups all-purpose flour 1 teaspoon baking soda Pinch salt 1 cup softened butter 2/3 cup sugar 3/4 cup brown sugar 2 teaspoons vanilla extract 2 eggs 2 cups bittersweet chocolate chunks Instructions: Preheat oven to 375 degrees F. Combine flour, baking soda and salt in small bowl. Using a hand-held electric beater, cream butter and sugars for 5 minutes. Add vanilla extract and eggs, 1 at a time, until well incorporated. Stir in the flour mixture until well combined. Gently fold in the chocolate chunks. Drop golf-ball size batter, about 2 inches apart, onto a greased cookie sheet. Bake for about 9 to 12 minutes, depending on whether you like them a bit chewier or slightly crunchy. Remove from oven and let cool on the cookie sheet. ","[Chardonnay, Pinot Grigio, Riesling, Merlot]" 60768,"Edible Ornaments 2 cups confectioners' sugar 2 teaspoons meringue powder 4 tablespoons water Candy (recommended: peppermints, lifesavers, M and M's, gum drops, etc.) Instructions: In a large bowl whisk together sugar, meringue powder and water. Using the icing as \glue,\ create a circle with candy to create a wreath. Decorate as you like with the candies. Allow to dry. When ready add a ribbon to each ornament. ","[Sparkling wine, Moscato, Riesling]" 60769,"Chocolate Coconut Napoleon 1/3 cup granulated sugar 6 large egg yolks 2 cups heavy cream 2 cups whole milk 13 ounces dark chocolate, finely chopped 1/4 cup Grand Marnier 3 1/4 cups shredded sweetened coconut 1 cup plus 2 tablespoons granulated sugar 4 large eggs 2 tablespoons unsalted butter, melted Instructions: CHOCOLATE SAUCE FOR GARNISH: Prepare the chocolate cream: The base of the chocolate cream is a creme anglaise, which is poured over chocolate to make a ganache. Pour half of the sugar into a small mixing bowl and set the remaining sugar aside. Add the egg yolks and whisk until well combined. The mixture should be thick, smooth, and homogenous. Pour the heavy cream, milk, and remaining sugar into a non-reactive 3-quart heavy-bottomed saucepan, place it over medium-high heat, and bring to a boil. Temper the egg mixture with the hot mixture by carefully pouring about 1/3 of the hot mixture into the egg mixture. Whisk immediately to keep the eggs from scrambling. Pour the tempered egg mixture back into the saucepan and place over medium heat, stirring constantly with a rubber spatula. The liquid will begin to thicken. When it reaches 182 degrees on a candy thermometer and is thick enough to coat the back of a spoon, it is finished and should be removed from the heat. If you do not have a thermometer, you can tell that it is finished by using the following method: In one quick motion, dip the spatula into the creme anglaise and hold it down horizontally in front of you. With the tip of your finger, wipe a clean line down the center of the spatula. If the trail keeps its shape, the creme anglaise is ready. If the trail fills with liquid, cook it for another minute and repeat the test. The objective is to remove the creme anglaise from the heat just before it boils. If the creme anglaise boils, the egg yolks will scramble. If this happens, you can still use it if you mix it with a hand-held immersion blender, food processor, or a blender. You will need a blade to liquefy the scrambled egg pieces. Remove from the heat. Place the chopped chocolate in a medium-size mixing bowl and make a ganache by pouring the creme anglaise over the chocolate in two or three additions. Use a hand whisk to incorporate fully after each addition. The ganache should be thick, shiny, and smooth. Whisk in the Grand Marnier. Place in the refrigerator to cool and set. As the cream cools, the cocoa butter in the chocolate will harden and hold everything together. The cream will also become more flavorful as it cools. If you have time, make this a day in advance to give the chocolate flavor time to develop. (The chocolate cream can be stored in the refrigerator, tightly covered with plastic wrap, for up to 3 days.) Prepare the tuiles: Preheat the oven to 375 degrees. Combine the coconut, sugar, eggs, and butter in a medium-size mixing bowl and mix with a hand whisk until well combined. Place a silicon mat on a baking sheet. (If you do not have a silicon mat, you can use a nonstick baking sheet.) Use a small offset spatula dipped in water to spread 4-inch circles of the tuile batter on the mat or baking sheet. Place in the oven and bake until evenly light golden brown, 8 to 10 minutes. Allow the tuiles to cool on a wire rack. Assemble the Napoleon: Place one tuile in the center of each plate. Dip a large spoon in hot water and roll it through the chocolate cream to form a quenelle, or egg-shaped scoop, of chocolate cream. Place the chocolate cream in the center of the tuile and repeat for the remaining plates. Top with a second tuile and another quenelle of chocolate cream. Top each with a third tuile. Garnish the plate with the chocolate sauce and creme anglaise. You could also use fresh berries in season or chocolate shavings. Serve immediately. ","[Reds, Pinot Noir, Cabernet Sauvignon, Merlot]" 60770,"Kir Royale 1-ounce Cassis 4 ounces Champagne Lemon twist, optional garnish Instructions: Pour Cassis into a chilled champagne flute and top with champagne. Garnish with a lemon twist, if desired. ",[Champagne] 60771,"Czechoslovakia Cookie Rolls 1 cup unsalted butter, plus extra for greasing baking sheets 8 ounces sour cream 2 cups all-purpose flour 1 teaspoon salt 12 ounces apricot preserves 3 ounces sweetened flaked coconut 1/2 cup pecans or walnuts, coarsely chopped 12 maraschino cherries, chopped Instructions: For the dough: Preheat the oven to 350 degrees F. Grease 2 baking sheets and set aside. In a mixer, beat the butter and sour cream until smooth, about 2 minutes. Gradually add the flour and salt until the dough comes together and pulls away from the side of the bowl. Refrigerate for at least 4 hours or overnight. Divide dough into 4 even pieces and roll into 9 by 12-inch pieces about 1/4-inch thick. Set aside. For the filling: In a medium bowl, combine all 4 ingredients and mix until smooth. Divide the filling into 4 even portions, and spread even amounts of filling on each piece of rolled out dough, leaving a 1-inch border. Roll lengthwise and transfer to a cookie sheet. Repeat with remaining pieces of dough, placing 2 rolls on each cookie sheet. Bake until golden at the edges, about 35 to 45 minutes. Slice while still warm into 1 to 2- inch slices. Cool completely on wire racks. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 60772,"Fall Rub 2 tablespoons smoked paprika 1 tablespoon ground coriander 2 teaspoons celery salt 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cinnamon
Instructions: Combine the smoked paprika, coriander, celery salt, cayenne and cinnamon in a small bowl and mix with a fork. Use right away, or transfer to a resealable container and store in the pantry until ready to use. The rub is great on chicken, beef, pork or fish. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 60773,"Avocado-Herb Salad with Goat Cheese 1/4 cup extra-virgin olive oil, plus more for drizzling Juice of 1 lemon, plus wedges for serving 2 avocados 1 cup assorted cherry tomatoes, halved 1 Kirby cucumber, quartered lengthwise and cut into 1/2-inch pieces 1/4 cup torn fresh parsley 1/4 cup roughly chopped fresh chives Kosher salt and freshly ground pepper 1 head Boston lettuce (or other tender greens), torn into pieces Flaky sea salt 1/2 cup crumbled goat cheese (about 2 ounces) Instructions: Whisk the olive oil and lemon juice in a large bowl. Halve and pit the avocados, then cut into 1/2-inch pieces; add to the bowl and toss. Add the cherry tomatoes, cucumber, parsley, chives and 1/4 teaspoon each kosher salt and pepper. Gently toss until well combined. Place the lettuce in a large serving bowl. Drizzle lightly with olive oil and sprinkle with sea salt; toss to coat. Spoon the avocado salad over the lettuce, top with the goat cheese and season with more sea salt. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 60774,"Kreplach 2 cups unbleached white flour 2 eggs, beaten 1 teaspoon salt 2 tablespoons rendered chicken fat 2 medium onions, chopped 2 firmly packed cups boiled beef cut into slices (cooked flanken is best, but all leftover boiled or potted beef will do) 1/4 teaspoon allspice Salt and pepper to taste Chicken soup, store-bought or homemade Instructions: Mix together the flour, eggs, and salt, as if making pasta. You will probably need to add about 5 to 6 tablespoons of water to reach the desired elasticity in the dough. Work it on a floured board, kneading for about 10 minutes. When it's smooth and elastic, pull it into something resembling a square. Cover with plastic wrap and let sit at room temperature for about 20 minutes. Place the chicken fat in a heavy saute pan over high heat. Add the onions and saute until the onions are medium-brown, about 10 minutes. Place the onions in the work bowl of a food processor, and add the sliced beef and allspice. Puree until smooth. Taste, and season well with salt and pepper. Roll out the kreplach dough into a large square, about 1/4-inch thick. Cut into smaller squares, about 2-inches each. You should have about 24 squares. Divide the beef mixture among them, placing a tablespoon or so of the beef mixture on the center of each square. Triangular kreplach are traditional; fold each square once to form a triangle, then pinch the edges with your fingers. You could also make square or rectangular kreplach, depending on how you fold and pinch. To cook the kreplach, drop them in a pot of boiling chicken soup. Traditionally, they are cooked for half an hour or so, until the noodle is soft. An alternative, giving the noodle a more AItalian@ bite, is to cook them for 15 minutes. Serve the kreplach in soup, 3 to 4 to each bowl. Note: Though it is traditional to serve these kreplach in chicken soup (3 to 4 per bowl), they can also make a terrific Jewish Apasta@ dish. For authenticity's sake, you can't use dairy products in the sauce but a thickened saute of mushrooms (in a vegetable oil, of course) would be a great topping Drink: Seltzer ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60775,"Lemon Yogurt Pancakes with Blueberry Topping 1 1/2 cups all-purpose flour 3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup milk, plus more if necessary
1/2 cup plain Greek yogurt (see Cook's Note) 2 large eggs
2 teaspoons lemon zest
1 teaspoon vanilla extract
Unsalted butter or nonstick cooking spray, for cooking
Blueberry Topping, recipe follows 1 1/2 cup frozen blueberries 1/4 cup sugar
2 tablespoons lemon juice
Instructions: Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, yogurt, eggs, lemon zest and vanilla in a separate bowl. Stir the wet ingredients into the dry until just combined. If the mixture is too dry, add 1 to 2 tablespoons of milk to thin it out. Allow the batter to rest at least 15 minutes. Preheat a griddle or nonstick skillet over medium-low heat and preheat the oven to 200 degrees F. Coat with the griddle or skillet with butter or nonstick spray. Ladle the pancake batter on the griddle. Cook until bubbles begin to form and the bottom of the pancake is golden brown, 2 to 3 minutes. Flip and cook an additional 2 minutes. Repeat with the remaining batter. Keep the pancakes warm in the oven until ready to serve. Top with Blueberry Topping and serve warm. Combine the blueberries, sugar, lemon juice and 1/4 cup water in a small saucepan and cook over medium heat. Use a fork to gently mash some of the blueberries and release their juices. Cook until the sugar completely dissolves, 5 to 7 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 60776,"Kardea's Kitchen Sink Cookies 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 2 sticks (1 cup) unsalted butter, at room temperature 1 cup firmly packed light brown sugar 1/2 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 3/4 cup semisweet chocolate chunks 3/4 cup white chocolate chips 3/4 cup crushed salty potato chips, such as Ruffles 1/2 cup sweetened dried cranberries 1/2 cup crushed pretzel twists (start with 3/4 cup) 1/2 teaspoon flaky sea salt, optional Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking soda and salt in a medium bowl. Set aside. Beat the butter and both sugars in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 1 to 2 minutes. Add the egg and vanilla extract and beat on low speed until the yellow of the egg disappears, scraping down the bowl as needed. Add the flour mixture and beat on low speed just until everything is combined. Set aside a handful of chocolate chunks and chips for topping the cookies, then stir in the remaining semisweet and white chocolate along with the potato chips, cranberries and pretzels. Scoop the dough into golf ball-size balls using a medium-size cookie scoop (2 1/2 ounces each). Arrange the cookie dough balls on the prepared baking sheets, spacing them about 3 inches apart. Insert the reserved chocolate chunks and chips into the cookie dough balls. Bake until the edges of the cookies are crisp and centers are still soft, 16 to 18 minutes. Sprinkle with flaky sea salt, if using, while still warm. Let the cookies cool on the baking sheets for 5 minutes then transfer to a cooling rack to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60777,"Brisket Sliders with Ranch 1 teaspoon onion powder 1/2 teaspoon paprika 1/8 teaspoon ground allspice Kosher salt and freshly ground pepper 1 3-pound brisket 2 tablespoons olive oil 2 bay leaves 2 onions, cut into large chunks 2 carrots, cut into large chunks 1 15-ounce can diced tomatoes 2 cups cola 12 pretzel slider buns Pickled jalape?os, for topping 1 cup plain Greek yogurt 1/4 cup mayonnaise 1 tablespoon pickled jalape?o juice (optional) 2 tablespoons each chopped fresh parsley, dill and chives 1 teaspoon onion powder Instructions: Position a rack in the lowest part of the oven. Preheat the oven to 325? F. Make the brisket: Mix together the onion powder, paprika, allspice, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the spice mix all over the brisket. Heat a large Dutch oven over medium-high heat. Add the olive oil and then the brisket. Sear on all sides until a deep golden brown, about 7 minutes. Nestle the bay leaves, onions and carrots around the brisket. Pour in the tomatoes and cola and bring to a simmer. Cover and cook until the meat is very tender, about 3 hours. Meanwhile, make the ranch dressing: Mix together the yogurt, mayonnaise and pickled jalape?o juice, if using, in a small bowl. Add the parsley, dill, chives and onion powder and mix until combined. Refrigerate until ready to serve. Uncover the pot; let the meat and vegetables rest in the juices for about 30 minutes. Remove the brisket and slice against the grain into 1/4-inch-thick slices. Serve the brisket on pretzel buns with the ranch dressing and pickled jalape?os. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 60778,"Quick Sauteed Shrimp in Tomato Garlic Sauce 2 tablespoons olive oil 3 scallions, finely chopped 3 cloves garlic, sliced into thin slivers Salt and freshly ground black pepper 4 Roma tomatoes, seeded and chopped 1/4 cup clam juice 2 tablespoons fresh lemon juice 1/2 teaspoon sugar, optional 16 colossal shrimp, shelled and deveined with tail on (about 1 1/4 pounds) Instructions: In a large saute pan over medium heat, add the olive oil, scallions, garlic, a nice pinch of salt and a few grinds of black pepper. Cook until the greens of the scallions are wilted and darkened with the oil and the garlic is tender and slightly golden, about 4 minutes. Add the tomatoes, season with salt and cook while stirring until the tomatoes are softened, about 2 minutes. Add the clam juice and lemon juice, bring to a light simmer and stir. Taste, and if the tomatoes and lemon juice are too tart, add sugar and stir. Sprinkle the shrimp with salt and pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Then toss and cook until they just begin to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as they begin to reach the finish line. Continue tossing and the heat of the pan will continue to cook them until done.) Serve warm or chilled. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 60779,"Potatoes O'Brien 3 large white potatoes, diced into 1-inch cubes 2 tablespoons grapeseed oil 1 red bell pepper, stem and seeds removed and diced 1 green bell pepper, stem and seeds removed and diced 1 large white onion, diced Salt and freshly ground black pepper 1 tablespoon minced fresh parsley leaves Instructions: Bring a pot of water to boil for the potatoes and boil until just tender, but not mushy. Drain well, cover and set aside. Heat the oil in a large saute pan and saute the red and green bell peppers until they begin to soften. Add the onion and saute until translucent. Stir in the drained potatoes and season with salt and pepper. Garnish with fresh parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60780,"Hollandaise Sauce 3 egg yolks 1 tablespoon cold water 1 tablespoon lemon juice 2 sticks unsalted butter, cold and cut into pieces Salt and white pepper Instructions: In the top of double boiler or a heat-proof bowl whisk the egg yolks until they become thick and sticky. Whisk in the water and lemon juice. Place the pan or bowl over a saucepan of simmering, not boiling, water. Whisk until mixture is warm, about 2 minutes. (If mixture appears to become lumpy dip pan immediately in a bowl of ice water to cool, whisk until smooth and then continue recipe.) The yolk mixture has thickened enough when you can see the bottom of the pan between strokes and mixture forms a light cream on the wires of the whip.
While whisking the yolk mixture add the pieces of butter, a tablespoon or so at a time whisking thoroughly to incorporate before adding more butter. As the mixture begins to thicken and become creamy, the butter can be added more rapidly.
Season the sauce, to taste, with salt, white pepper and lemon juice. To keep the sauce warm, set the pan or bowl in lukewarm water or in a thermos. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60781,"Couscous with Carrots and Raisins 3 medium carrots, peeled and thinly sliced (about 1/4-inch thick) (1 1/4 cups) 1 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter 1 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 2 1/2 cups water 2/3 cup golden raisins 1 1/2 cups couscous Instructions: Put the carrots olive oil, butter, salt, cinnamon, ginger, in a saucepan and cook over medium heat, stirring occasionally, until tender, about 8 minutes. Add the water and raisins to the carrots and bring to a boil. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the liquid is absorbed and the couscous is plump and tender, about 10 minutes. When ready to serve, fluff the couscous with a fork. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60782,"Churros Oil, for frying 1 cup milk 1/2 pound (2 sticks) unsalted butter 1 teaspoon kosher salt 1 teaspoon granulated sugar 1/2 pound all-purpose flour 7 large eggs 1 cup granulated sugar 1 tablespoon ground cinnamon 1 tablespoon ground coriander 1 teaspoon kosher salt Goat Milk Caramel, recipe follows 2 cups granulated sugar 1 cup light brown sugar 1 teaspoon kosher salt 1 cup goat milk 1/4 cup heavy cream 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/2 teaspoon vanilla extract Instructions: For the batter: Preheat oil in a deep-fryer to 350 degrees F and line a sheet tray with paper towels. Warm milk, butter, salt, granulated sugar and 1 cup water in a pot until it comes to 180 degrees F. Whisk in the flour and stir with a wooden spoon until the bottom of the pan begins to brown. Transfer the mixture to a stand mixer fitted with the paddle attachment. Mix the dough for 2 minutes on low speed to cool it down, then slowly add the eggs one by one. Beat until the batter sticks to the sides of the bowl. Transfer the batter to a piping bag fitted with a large star tip. Pipe long pieces of batter into the fryer and cut off the ends with scissors. Fry until golden brown, about 4 minutes. Transfer to the lined sheet tray to drain slightly. For the cinnamon sugar: Mix granulated sugar, cinnamon, coriander and salt together in a bowl. Toss churros in the cinnamon sugar. Serve with Goat Milk Caramel. Combine sugars, salt and 1 cup water in a medium pot and cook the mixture over medium heat until it has a golden-brown caramel color and reaches to 300 degrees F. Meanwhile, stir together goat milk, cream, cinnamon, coriander and vanilla in a separate bowl. Slowly pour the milk mixture into the hot sugar mixture. (Be careful; it will bubble and steam vigorously.) Slowly stir to incorporate it. Turn the heat to medium-low and cook, 6 more minutes. Serve warm or cool down for a thicker consistency. ","[Rioja, Tempranillo, Garnacha, Barbera]" 60783,"Smoky Baked Beans 1 pound dry white beans (that have been soaked overnight) 3 tablespoons butter 1 onion, finely diced 1/2 pound smoked sausage, diced 1/4 cup roasted garlic paste 1/4 cup sugar 1/4 cup maple syrup 1 tablespoon dry mustard Dash balsamic vinegar 1 sprig rosemary 1/2 teaspoon cayenne pepper 2 cups chicken stock 12 ounces dark beer 1 (14-ounce) can fire roasted diced tomatoes 4 tablespoons finely chopped parsley leaves Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. In a large Dutch oven, over high heat, bring the soaked beans up to a boil with enough water to cover the beans by 2 inches. Cover and let sit for 30 minutes. Drain in a colander. In the same Dutch oven over medium-high heat, add the butter. Add the onions and saute until nicely colored, about 3 to 4 minutes. Add the smoked sausage and brown. Stir in the roasted garlic paste, sugar, maple syrup, mustard and vinegar and mix well. Add the rosemary, cayenne pepper, and chicken stock. Add beans and stir well. Pour in the stock and the beer and bring to a boil. Cover and bake in the oven for 90 minutes. Remove from oven. Stir in the tomatoes, and parsley and season with salt and pepper, to taste. Transfer to a serving bowl and serve. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 60784,"Texas Mashed Potato Salad 1 bag (28 ounces) frozen potato cubes with onions and peppers (recommended: Ore-Ida O'Brien potatoes) 2 hard boiled eggs, chopped 1/2 cup mayonnaise (recommended: Best Foods) 1/4 cup yellow mustard (recommended: French's) 2 tablespoons sweet pickle relish (recommended: Vlasic) Salt and pepper Paprika, for garnish Instructions: Place potatoes in microwave-safe bowl with 1 tablespoon water. Cover and cook on high setting for 8 minutes. Stir, re-cover and cook 10 to 12 minutes more. Drain and chill thoroughly in refrigerator. In a mixing bowl, combine potatoes and remaining ingredients. Mash with potato masher until combined and small pieces of potato are left. Season with salt and pepper, to taste. Serve scooped with an ice cream scooper and garnish with a sprinkle of paprika. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 60785,"Vinegar Pie 3 tablespoons cornstarch 3/4 cup light cream 6 large egg yolks 3 large eggs 1 1/2 teaspoons vanilla extract 1 1/2 cups water 1 1/2 cups sugar 3/4 cup balsamic vinegar 6 tablespoons unsalted butter 1 prebaked 9-inch pie shell, recipe follows Instructions: Serving Suggestion: Pint of fresh strawberries; or 1/2 pint raspberries or blackberries, for garnish In a medium bowl, whisk the cornstarch into the cream. Let rest for 1 minute, then whisk again. Whisk in the yolks, eggs, and vanilla. In a medium saucepan, bring the water, sugar, vinegar, and butter to a boil. While whisking constantly, slowly drizzle the hot liquid into the egg mixture. Return to the saucepan and, while whisking constantly and scraping the bottom of the pot, cook until tiny bubbles boil up, about 10 seconds. Strain the curd into a bowl and let cool to room temperature. Spread the cooled filling in the pie shell, then refrigerate for 2 hours. Decorate with berries, if you like. Pie Shell: 3 tablespoons solid vegetable shortening 1 1/2 cups all-purpose flour 1/2 cup (1 stick) cold unsalted butter, cut into pea-size bits 2 to 3 tablespoons ice water Nonstick vegetable spray, for coating pan Between 2 sheets of waxed paper, flatten the shortening out to 1/8-inch thickness. With a butter knife, score it into 1/2-inch squares. Freeze for 30 minutes, until stiff. Put the flour in a large bowl. Using an electric mixer, pastry blender, or your fingertips, work in the butter until the mixture resembles coarse meal. In the same manner, mix in the shortening squares. While sprinkling in the ice water, mix with your fingers just until the dough comes together in a ball. Pat it into a 3/4-inch-thick disk. Wrap in plastic wrap and refrigerate for at least 2 hours, or overnight. Set a rack in the middle of the oven and preheat to 400 degrees F. Lightly coat a 9-inch pie pan with nonstick vegetable spray. On a lightly floured surface, roll the dough into an 11 1/2-inch circle about 1/8 inch thick. Fit it into a 9-inch pie plate. Trim the dough, leaving about a 1-inch overhang, then fold the overhang under itself and decoratively crimp it against the rim of the plate. Prick the dough all over with a fork. Freeze for 20 minutes. Line the pie shell with aluminum foil and weight down with dried beans or pie weights. Bake for 15 minutes. Remove the foil with the weights, lower the temperature to 350 degrees F and bake for 8 minutes longer, or until lightly tanned. Set on a rack to cool. When lemons were out of season, or just too expensive, millions of bakers figured out how to make a tart \curd-style\ pie filling with vinegar. Cheap and always available, it turned out to be just the right stuff for adding some pucker to a pie. Jerry Lewis (yes, that Jerry Lewis) often reminisced about the wonderful vinegar pie that his grandma used to bake. O.K., this pie may sound a little...er, different, but don't be deterred. It was a real favorite a hundred years ago and if there ever was a pie that was deserving of re-discovery, this scrumptious old-time favorite is it. Of course Grandma Lewis didn't know about fancy-pant balsamic vinegar but that won't stop us from going upscale. Try it and get ready for a new-fangled flavor surprise. On its own, vinegar pie is truly amazing. Topped with fresh berries, it's the eighth wonder of the world. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 60786,"Cornmeal-Crusted Catfish 1/2 cup whole milk 2 heaping tablespoons Miss Brown\u2019s House Seasoning, recipe follows 10 catfish filets, about 4 ounces each
Vegetable oil, for frying
2 1/2 cups finely ground yellow cornmeal
1/2 cup all-purpose flour
Lemon wedges, for serving 1 1/2 teaspoons garlic powder 1 1/2 teaspoons onion powder
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
Instructions: Stir together the milk and 1 heaping tablespoon of the House Seasoning. Pour the milk mixture into a shallow baking dish large enough to hold the filets. Spread the filets in an even layer in the dish, turning to coat each side. Let marinate for about 1 hour in a cool place or the refrigerator. Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F. Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any excess to drip off. Place them in the paper bag and gently turn the bag over several times until the filets are evenly coated with the cornmeal mixture. Remove the filets and place them on a baking sheet while you repeat the process with the remaining filets. Working in batches, fry the filets until golden brown and crisp on the outside and moist and flaky inside, adjusting the heat to maintain temperature, about 5 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Serve the filets with lemon wedges. Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 60787,"Sweet Potato Dog Treats 2 medium sweet potatoes (about 1 3/4 pounds) 1 teaspoon chicken bouillon powder
2 cups gluten-free oat flour, plus extra for dusting 1 cup rolled oats 2 teaspoons baking soda
Instructions: Preheat the oven to 425 degrees F. Poke the sweet potatoes all over with a fork and wrap in foil. Bake until the potatoes offer no resistance when pierced with a paring knife, about 1 hour. Unwrap and let cool completely. Scoop the insides of the potatoes into a bowl and mash with the back of a fork (you will need 1 3/4 cups of the puree). Stir the chicken bouillon into 1 cup of hot water and add to the potatoes; whisk until smooth. Stir in the oat flour, rolled oats and baking soda until a dough forms. Wrap in plastic wrap and refrigerate for 2 hours or overnight. Adjust the oven temperature to 350 degrees F. Line 2 baking sheets with parchment paper. Lightly flour a clean work surface with oat flour. Divide the dough in half and roll out 1/8-inch thick. Use a 3-inch dog-bone-shaped cookie cutter to cut out the treats. Gather the scraps and re-roll the dough as many times as necessary. Lay the treats on the prepared baking sheets; they can be very close together. Bake until deep golden brown and crisp, 25 to 30 minutes. Remove from the oven and let cool completely before feeding to your dog. Store in an airtight container at room temperature for 4 to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60788,"Mozzarella Garlic Roll 4 ounces blended oil 1 1/2 ounces fresh garlic
4 hogie rolls
2 ounces mozzarella, sliced thin or shredded 1/4 ounce salt
1/4 ounce oregano
1/4 ounce thyme
Instructions: Combine the oil and garlic in a bowl and refrigerate, covered, stirring occasionally, for 2 days. Preheat oven to 475 degrees F. Partially slice top of each roll vertically, spacing out 3 cuts in each. Place mozzarella between slices and on top. Place on a baking sheet and bake until golden and crispy, 5 to 6 minutes. Brush with garlic oil. Sprinkle with salt, oregano and thyme. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 60789,"Poached Pears in Honey, Ginger and Cinnamon Syrup One 750-ml bottle Moscato wine or other sweet dessert wine 2 cups Simple Syrup, recipe follows 1 cinnamon stick, broken in 1/2 2 tablespoons honey One 3/4-inch piece fresh ginger, peeled, and finely chopped 1 vanilla bean, split lengthwise 6 small, firm, ripe Anjou pears, peeled Serving suggestion: Vanilla ice cream or gelato 2 cups sugar 2 cups water Instructions: In a saucepan large enough to hold all the pears, combine the wine, Simple Syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool. Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard. Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately. In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool. ","[Moscato, Riesling, Gewrztraminer, Brachetto]

" 60790,"Chocolate-Covered Ice Cream Tacos 2/3 cup all-purpose flour 1/2 cup sugar
1/8 teaspoon kosher salt
2 tablespoons unsalted butter, melted, plus more for greasing the pan
1/4 cup milk
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
2 large egg whites
10 ounces dark chocolate chips 3 tablespoons coconut oil
4 cups ice cream (original Choco Tacos have fudge-swirled vanilla ice cream, but feel free to use any flavor) 1/2 cup crushed nuts, plus any other desired toppings like sprinkles
Instructions: First, gather six to eight 1-inch-thick hardcover books and wipe the spines and covers clean (you could also cover them in parchment paper). Set them up vertically, spine up, so that they can be your taco shell molds. For the taco shells: To make the taco shell batter, whisk together the flour, sugar and salt in a medium bowl. Add the melted butter to a separate bowl and whisk in the milk, vanilla extract and almond extract. Then whisk in the egg whites. Add the wet ingredients to the dry ingredients and mix to form a smooth batter. To cook the shells, heat a skillet over medium heat. Grease it with butter and then spoon in 2 1/2 tablespoons of batter. Spread it out gently with the back of a spoon or offset spatula so you have an even circle. Cook until slightly brown on the bottom, 3 to 5 minutes. Flip and cook until slightly brown on the second side, 1 to 2 more minutes. Remove it from the skillet and gently fold it over the spine of the book to make a taco shell shape. Let cool on the book. Repeat with the remaining batter. For the fillings and toppings: To make the chocolate topping, place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second increments, stirring after each, until melted. Let the chocolate cool slightly before topping the tacos. Let the ice cream soften a bit, fill the taco shells, drizzle with as much chocolate as you wish, top with nuts and enjoy! If you're making these in advance, stick them in the freezer, uncovered, for a few minutes until the chocolate hardens, and then wrap in plastic wrap and freeze until you're ready to eat them. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]

" 60791,"Chicken with Grapes 5 tablespoons butter 5 tablespoon lard 2 cups plus 1 tablespoon flour Freshly ground salt 4 tablespoons iced water 1 (3 pound) chicken 1/2 pound bacon slices Freshly ground pepper 1 teaspoon allspice 1 teaspoon paprika 1/3 cup dry sherry 1/3 cup sweet sherry 2 sage leaves 12 ounce seedless green grapes 1 tablespoon brown sugar 1 egg yolk Instructions: To make pastry: Combine butter and lard with 2 cups flour and 1/2 teaspoon salt. Add in water and form dough into a ball. Rest in a cool place for 1/2 hour. Roll pastry to 1-inch larger than pie plate: flip pie plate over onto pastry and cut a circle 1-inch wider than the lip. Also cut a 1-inch wide band of pastry to match the size of the overhang. Chill until ready to use. Preheat oven to 400 degrees F. Remove wings from chicken and cut into 4 pieces, removing backbone and breast bones. Pat chicken pieces dry with towel. Fry bacon in large pan. Transfer to a dish to cool, then cut into 1-inch dice. Brown both sides of chicken pieces in bacon fat over high heat. Season with salt, pepper, allspice, and paprika. Transfer chicken to pie pan. Add 1 tablespoon flour to bacon fat to form a roux and then add dry and sweet sherry, stirring until smooth. Pour this over chicken. Place 1/2 sage leaf on each chicken piece. Surround with grapes and sprinkle grapes with brown sugar. Cover chicken with bacon. Dampen edge of pie plate with water and attach band of pastry, pressing down with fingers, so it sticks out from the edge. Dampen the surface of the pastry band with water and attach pastry circle to it, crimping to seal. Cut a steam vent in top of pastry. Brush crust with egg yolk and bake for 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60792,"Shrimp and Grits Kosher salt 1 cup white or yellow stone-ground grits
3/4 cup grated sharp Cheddar
7 tablespoons unsalted butter
1/3 cup heavy cream
2 tablespoons canola oil
8 ounces tasso ham, chopped
1/8 teaspoon freshly cracked black pepper
1 pound medium shrimp, peeled
1/2 cup medium diced red bell pepper 3 cloves garlic, thinly sliced
1 jalapeno, seeded and finely chopped
1 small Spanish onion, finely chopped
3 Roma tomatoes, chopped
1 cup chicken stock
2 teaspoons Creole seasoning 1 tablespoon fresh lemon juice
4 scallions, thinly sliced
Instructions: Add 4 cups water and 2 teaspoons salt to a medium saucepan. Bring to a boil, then add the grits and reduce to a simmer. Cover and cook, stirring occasionally, until tender, about 30 minutes. Stir in the Cheddar, 3 tablespoons of the butter and the heavy cream, and keep warm. While the grits cook, prepare the rest of the dish. Heat the oil in a large skillet set over medium heat. Add the tasso ham and cook, stirring occasionally, until starting to crisp, about 8 minutes. Add 1/2 teaspoon salt and the cracked pepper. Using a slotted spoon, remove the ham to a paper-towel-lined plate. In the same skillet set over medium-high heat, add 2 tablespoons of the butter and the shrimp. Cook, turning once, until bright pink, about 2 minutes. Using a slotted spoon, transfer the shrimp to a plate. In the same skillet, reduce the heat to medium, then add the bell peppers, garlic, jalapenos and onions, and cook until the vegetables just starting to brown. Add the tomatoes and cook until they start to break down. Increase the heat to high, then add the stock and Creole seasoning. Scrape the brown bits from the bottom of the skillet with a wooden spoon. Cook until the stock reduces by half, 3 minutes. Return the shrimp and ham to the skillet along with the lemon juice and the remaining 2 tablespoons butter. Cook, stirring frequently, until the sauce thickens, about 1 minute. Divide the grits among four bowls and top each with some shrimp and sauce. Garnish with scallions to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 60793,"Pita Pizzas 2 pita pockets 1 package frozen spinach, thawed 1 tomato, diced 1 clove garlic, minced 4 ounce feta cheese 1 tablespoon olive oil Instructions: Preheat oven to 375 degrees. Slice pitas in half. Drain spinach and squeeze out excess water. Top pita with spinach and tomato. Sprinkle with garlic and feta cheese. Drizzle with olive oil. Bake and Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 60794,"May Pole Punch 1 cup frozen peach slices 1 cup frozen whole strawberries 1/4 cup fresh mint leaves 1 (16-ounce) can pineapple juice, divided 1/2 cup frozen orange juice concentrate 2 cups frozen sliced strawberries, thawed 2 (11.5-ounce) cans peach nectar (recommended: Kern's) 4 cups lemon-lime soda Cantaloupe, honeydew and/or watermelon slices, for garnish Frozen cranberries or raspberries, for garnish Extra-dry sparkling wine, optional Instructions: Special equipment: small flower shaped cookie cutter Arrange a double-layer of peaches, whole strawberries, and mint leaves in the bottom of a bundt pan. Add enough pineapple juice to cover the fruit. Freeze for at least 2 hours, or until set. In a large punch bowl, combine remaining pineapple juice, orange juice concentrate, sliced strawberries, peach nectar, and lemon-lime soda. Stir to mix thoroughly. With a small flower cookie cutter, cut out flowers from melons. Place the melon flowers in the punch along with the frozen cranberries. To serve, remove bundt pan from freezer and invert over the center of the punch bowl. Ladle into glasses. For adults, top punch with sparkling wine. Tip: If the ice mold does not unmold, dip the bundt pan in a warm water bath for 1 to 2 seconds. ","[Chardonnay, Sauvignon Blanc, Ros, Prosecco]" 60795,"Raspberry Frangipane Tart 1 1/2 cups all-purpose flour, plus more for the work surface 1 tablespoon granulated sugar 1/2 teaspoon kosher salt 8 tablespoons (1 stick) cold unsalted butter, cut into pieces 4 to 6 tablespoons ice water 1 cup (4 ounces) whole blanched, raw almonds 1/2 cup granulated sugar 4 tablespoons (1/2 stick) unsalted butter, at room temperature 1/2 teaspoon kosher salt 1 teaspoon almond extract 2 large eggs 3 tablespoons all-purpose flour 1 1/2 cups (6 ounces) fresh raspberries 2 tablespoons sliced almonds Confectioners' sugar, for sprinkling Instructions: For the pastry: Whisk together the flour, granulated sugar and salt in a large bowl. Cut the butter in with a pastry blender or two knives until the mixture resembles coarse meal with a few pea-sized pieces. Add 4 tablespoons of the water and stir with a fork until a shaggy dough starts to form. Add 1 to 2 more tablespoons water if you need to, but stop before the dough gets too wet. It should just hold together when you squeeze it in your hand.
Gather the dough into a rough ball in the bowl with your hands. Put a piece of plastic wrap on the counter and set the dough on it. Wrap the dough and flatten it into a 6-inch disc. Refrigerate until cold, at least 1 hour.
For the filling: Meanwhile, place the almonds in the bowl of a food processor and pulse until very finely ground. Add the granulated sugar, butter, salt and almond extract and blend until smooth. Add the eggs and blend until smooth. Add the flour and pulse until just combined.
Heat the oven to 375 degrees F. On a lightly floured surface with a lightly floured rolling pin, roll the dough out to an 11-inch circle. Ease the dough into a 9-inch tart pan with a removable bottom. Gently press in the edges, then run a rolling pin over the top to trim the edges. Refrigerate for at least 30 minutes or freeze for 15 minutes. Line the cold pastry with parchment paper and fill with pie weights or dried beans. Place the lined tart pan on a baking sheet and bake until set and dry, about 20 minutes. Reduce the oven temperature to 350 degrees F.
Scrape the filling into the tart pan and spread it out evenly. Top evenly with the raspberries and sprinkle with the sliced almonds. Bake until the filling is puffed and golden brown, 35 to 40 minutes. Transfer to a rack to cool. Serve warm or at room temperature sprinkled with confectioners' sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 60796,"Chicken and Pineapple Skewers 1 cup ketchup 1/4 cup low sodium soy sauce 1/4 cup honey 1 tablespoon yellow mustard 1/4 cup brown sugar 2 whole garlic cloves 1 lemon, juiced 8 boneless skinless chicken thighs 1 fresh pineapple 16 wooden skewers, soaked in water for 30 minutes Extra-virgin olive oil, for brushing Kosher salt and freshly ground black pepper Instructions: In a saucepan over medium heat, add the ketchup, soy sauce, honey, mustard, sugar, garlic, and lemon juice. Bring to a simmer and cook gently until thickened, about 10 minutes. Set aside and cool. Heat an outdoor grill or a grill pan. Cut each chicken thigh into 2 pieces. Peel the pineapple and cut it into 1 1/2-inch chunks. Alternating between the chicken and pineapple, thread the pieces onto the skewers. Brush them with olive oil and season them with salt and pepper. Remove the garlic cloves from the barbecue sauce and discard; put about half the sauce into a small bowl for later. Brush skewers with some of the sauce. Cook them on the grill, basting regularly with the barbecue sauce, until cooked through, about 10 to 15 minutes. Serve with reserved barbecue sauce on the side for dipping. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Ros]" 60797,"Sugar Snap Pea Salad with Prosciutto Kosher salt 1 pound sugar snap peas, trimmed, strings removed Extra-virgin olive oil 1 clove garlic, smashed Pinch of crushed red pepper 1/4 pound thinly sliced prosciutto, cut into thin strips
1/4 cup red wine vinegar 2 cups lightly packed baby arugula 1/2 small red onion, thinly sliced 1/4 cup shaved pecorino cheese (shaved with a veggie peeler) 8 to 10 fresh mint leaves, cut into a chiffonade Instructions: To blanch the peas, bring a large pot of well-salted water to a boil and set up a large bowl of well-salted ice water. Toss the peas into the boiling water, let the water return to a boil and cook for 2 more minutes. Drain the peas and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry. Cut in half lengthwise and reserve. Coat a medium saute pan with olive oil and add the garlic and red pepper; bring the pan to medium heat and cook for 2 to 3 minutes. Remove the garlic and ditch it - it has fulfilled its garlic destiny! Add the prosciutto to the pan and cook for 3 to 4 minutes or until crispy, then add the vinegar. Turn off the heat. In a large bowl, combine the arugula, snap peas and onion along with the prosciutto and any juices from the pan; toss well. Add the pecorino and mint and taste it. Season with salt if needed and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 60798,"Mini Pumpkin Cupcakes with Chocolate Frosting 1 1/2 cups (12 ounces) canned 100 percent pure pumpkin (recommended: Libby's) 2 cups vanilla cake mix (recommended: Betty Crocker Super Moist French Vanilla) 1/2 cup whole milk, at room temperature 1/4 cup vegetable oil 2 eggs, at room temperature 2 teaspoons pumpkin pie spice 1 cup powdered sugar 1/2 cup cream cheese, at room temperature 1/2 stick unsalted butter, at room temperature 1/2 cup unsweetened cocoa powder 1/4 cup sour cream To decorate: mini-chocolate chips, sprinkles, colored sugar, small candies. Instructions: Cupcakes: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 36 mini cupcake molds with paper liners. Set aside. In a large bowl, combine the pumpkin, cake mix, milk, oil, eggs, and pumpkin pie spice. Using an electric hand mixer, beat the mixture on low speed until smooth. Increase the speed to high and beat until light and fluffy, 2 minutes. Using a small ice cream scoop, fill the prepared molds with the batter. Bake until puffed and golden, about 10 to 12 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before frosting, about 20 minutes. Frosting: In a medium bowl, combine the powdered sugar, cream cheese, butter, cocoa powder, and sour cream. Using a hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute. Using a small spatula, spread the frosting on top of the cupcakes. Decorate with mini-chocolate chips, sprinkles, colored sugar, and small candies. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 60799,"Debi's Yellow Tomato Lumaconi Kosher salt 2 tablespoons olive oil 1/2 red onion, thinly sliced 2 cloves garlic, thinly sliced Freshly ground black pepper 1 pound yellow cherry tomatoes, half of them sliced in half Pinch red pepper flakes 1/2 cup dry white wine, such as Pinot Grigio 1 pound lumaconi pasta 1/2 cup frozen organic peas Parmesan 2 tablespoons chopped fresh basil Wine suggestion for this recipe: Pinot Grigio Instructions: Bring a large pot of salted water to a boil. Heat the olive oil in a large skillet until hot. Add the onion and garlic and saute for 3 minutes. Season with salt and pepper. Add the tomatoes and red pepper flakes and cook until they burst and cook down, about 5 minutes. Stir in the white wine and cook for 5 minutes.
Meanwhile, add the pasta to the boiling water and cook the pasta according to the directions on the box. Drain it about 1 minute less than what is indicated on the box, reserving the pasta water.
Add the pasta to the tomatoes in the skillet. Toss well. Add a ladleful of the pasta water to loosen it up a bit. Stir in the peas to warm and toss for about a minute more. Stir in the cheese and basil.
","[Pinot Grigio, Sauvignon Blanc, Vermentino, Arneis]" 60800,"Meatless Taco Salad 3/4 cup Chermoula Sauce, recipe follows 2 tablespoons sherry vinegar
1/4 cup vegetable juice or tomato sauce 2 poblano chiles 3 tablespoons vegetable oil
12 ounces button mushrooms, quartered
2 cups corn kernels (about 4 ears corn) 3 to 4 cloves garlic, chopped
1 red onion, chopped
1 teaspoon dried Mexican oregano 1 tablespoon chili powder, such as Gebhardt's
Salt and freshly ground black pepper
Salt and freshly ground black pepper 1/2 cup beer
One 15-ounce can diced tomatoes or tomatoes with green chiles
2 romaine hearts or 1 head of iceberg lettuce, chopped Tortilla Strips, recipe follows Crumbled queso fresco or shredded sharp white Cheddar Pickled jalapeno pepper rings or banana pepper rings
Scallions
1/2 cup fresh basil 1/2 cup fresh cilantro 1/4 cup fresh mint About 1/2 cup EVOO 2 to 3 jalapeno peppers, seeded and coarsely chopped
1 to 2 cloves garlic, grated or chopped
1 shallot, coarsely chopped
Juice of 1 lime Salt and freshly ground black pepper
Salt and freshly ground black pepper 8 corn tortillas Natural nonstick cooking spray Ground coriander Ground cumin
Instructions: For the dressing: Whisk up the Chermoula Sauce with the vinegar and vegetable juice. Store in the refrigerator until ready to serve. For the taco topping: Char the poblanos over a flame on a gas burners or char under the broiler until the skins are blackened all over. Place the peppers in a bowl. Cover and cool the peppers slightly. Then peel and seed the peppers, and chop. Reserve for later use. Heat the oil over medium-high to high heat, add the mushrooms and brown a few minutes then add the corn and cook until it starts to brown as well, 5 to 7 minutes more. Add the garlic, onions, oregano, chili powder and some salt and pepper. Cook until the onions are tender crisp, couple of minutes, then deglaze pan with the beer. Add the tomatoes and poblanos, and cook to just heat through. Turn off the heat and cool. Store in the refrigerator for a make-ahead meal. Reheat over medium-high heat until just hot through. To serve, line a serving platter, bowl or individual shallow bowls with the lettuce and fill with the warmed salad. Top with Tortilla Strips, cheese, peppers and scallions. Pour the dressing evenly over top and serve. Place the basil, cilantro, mint, EVOO, jalapenos, garlic, shallots, lime juice and some salt and pepper in the food processor and pulse to finely chop, about the same as a loose pesto. Preheat the oven to 400 degrees F. Cut the tortillas in half and then into thin strips, 1/8- to 1/4-inch thick. Spray lightly with the nonstick cooking spray, then season with salt, and sprinkle with some coriander and cumin. Arrange on baking sheets in a single layer and bake until crisp. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 60801,"Bengali Fish Stew 5 tablespoons mustard oil* or vegetable oil, divided 4 green cardamom pods, crushed* 4 cloves 3 small bay leaves 1 teaspoon panch phoran** 1 small onion, finely chopped 2 to 3 green chiles, pricked with a fork 2 rounded tablespoons ginger paste* (make your own by crushing or blending fresh ginger to a rough paste, adding water, if necessary, to loosen) 2 large cloves garlic, blended to a paste with 1 tablespoon water 1 tablespoon ground coriander 2 teaspoons ground cumin 1/2 teaspoon ground turmeric 1/4 teaspoon red cl powder Pinch paprika, optional Kosher salt 14 ounces water 1 pound 5 ounces sea bream, cleaned, pin bones removed, flesh cut into 1-inch pieces 10 ounces basmati rice, cooked according to packet instructions, for serving Instructions: Heat 3 1/2 tablespoons mustard oil in a small nonstick pan over a medium heat until smoking. Remove the pan from the heat, and set aside for 20 to 30 seconds.
Add the cardamom pods, cloves, bay leaves, and panch phoran, and fry over a low heat, stirring well, until the mixture starts to darken in color.
Add the onion, and fry for 2 to 3 minutes, or until softened. Add the green chiles, ginger paste, and garlic paste, and continue to cook, stirring well, for another minute.
Add the coriander, cumin, turmeric, cl powder, paprika, if using, and salt, to taste, and stir well to combine, and then add the water. Bring the mixture to a boil, and then turn down the heat and simmer the mixture for 12 to 15 minutes, or until the volume of liquid has reduced. Set aside.
Meanwhile, heat the remaining 1 1/2 tablespoons oil in a separate frying pan over a high heat, add the sea bream pieces, and fry for 1 to 2 minutes, turning once, until the fish pieces are golden brown on all sides. Add the fish to the spice mixture, adding more water as necessary to thin the sauce. Bring the mixture to a simmer, and cook for another 3 to 4 minutes. Serve immediately with basmati rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 60802,"Homemade Ginger Ale and Its Candy 2 cups ginger slices, peeled (1/8 inch thick) 2 cups sugar 2 cups water 1 quart soda water 1 lime cut in wedges 4 mint sprigs Instructions: Mix ginger, sugar and water in a saucepan and bring to a slow simmer. Reduce mixture by 50 percent until a syrupy consistency is reached. Keep in mind that the syrup will thicken as it cools. Strain warm syrup. Allow to cool. While syrup is cooling, make ginger candy. Take ginger slices that have been drained out of the syrup and completely coat in sugar. Spread on sheet pan and slowly dry out in a 225-degree oven for 3 hours. Ginger slices should be dried but still chewy. In a tall glass of ice, add mint sprig and a ratio of 1 part ginger syrup to 7 parts soda water. Squeeze lime wedge and add to drink. Use more syrup if desired. Stir and enjoy. Can also make drink with chilled soda water and add a scoop of vanilla ice cream for a tasty Ginger Ale Float. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 60803,"How to Make Christmas Cracker Candy | Sweet and Saltines Cooking spray 35 to 40 saltine crackers 2 sticks (1 cup) butter 1 cup light brown sugar 8 ounces semisweet chocolate chips (about 1 1/3 cups) Instructions: Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 60804,"Spicy Marinara Sauce 2 tablespoons olive oil 2 cloves garlic, chopped One 28-ounce can crushed tomatoes
2 tablespoons tomato paste
1 tablespoon fresh oregano, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons red wine
1 teaspoon red cl flakes
Instructions: Set a Dutch oven over medium heat, add the olive oil and heat until hot. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, tomato paste, oregano, salt and pepper and stir. Bring to a boil. Reduce the heat, cover and let simmer for about 10 minutes. Add the red wine and cl flakes in the last 2 minutes of cooking. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 60805,"Peachy Angel Food Cake Ice Cream Cake with Boozy Berries Unsalted butter, for the pan One 10 1/2-ounce angel food cake, cut into 1/2-inch slices One 6-ounce container raspberries 1 tablespoon granulated sugar 1 tablespoon rum 1 quart peach sorbet, at room temperature 1 quart peach ice cream, at room temperature 2 cups heavy cream 3 tablespoons lemon curd 2 tablespoons confectioners' sugar 1/2 teaspoon pure vanilla extract 1/4 cup plain granola Instructions: Butter a 9-inch springform pan and line the bottom with a parchment paper circle. Cover the bottom of the pan with the angel food cake, using any extra pieces to line the sides of the pan if desired. Put the berries, granulated sugar and rum in a medium bowl and toss to combine. Scoop the sorbet onto the cake, packing it in tightly to make a solid layer. Add the berries in an even layer then scoop the ice cream over the berries. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours. Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more. Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.) Frost the top and sides of the cake with the whipped cream frosting and sprinkle with the granola. If the cake begins to get too soft, put it back into the freezer for a few minutes. Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 60806,"Pork and Noodle Stir-Fry Kosher salt 1 8-ounce package dry thin Chinese noodles 1 tablespoon chili sesame oil, plus more for serving 4 teaspoons vegetable oil 1 pound ground pork 4 scallions, thinly sliced (white and green parts separated) 2 tablespoons grated fresh ginger 1/4 cup low-sodium soy sauce 2 tablespoons mirin 1 tablespoon rice vinegar 2 1/2 cups matchstick or shredded carrots (from a 10-ounce bag) 6 ounces snow peas, trimmed and halved on an angle Instructions: Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water until cooled. Drain well and transfer to a large bowl. Toss with 2 teaspoons each chili sesame oil and vegetable oil. Combine the pork with the scallion whites, ginger, 1 tablespoon soy sauce and the remaining 1 teaspoon chili sesame oil in a medium bowl. Combine the remaining 3 tablespoons soy sauce, the mirin, rice vinegar and 1 tablespoon water in a small bowl. Heat the remaining 2 teaspoons vegetable oil in a large nonstick or cast-iron skillet over high heat. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes; transfer to a large bowl, leaving any drippings in the skillet. Return the skillet to high heat and add the carrots and snow peas. Cook, stirring, until crisp-tender, about 3 minutes. Add the vegetables to the pork. Add the noodles to the skillet and cook, stirring, until warmed through, about 2 minutes. Add the soy sauce mixture and cook, stirring, until the noodles are coated. Return the pork and vegetables to the skillet and toss to combine; season lightly with salt. Divide among bowls. Top with the scallion greens and serve with more chili sesame oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60807,"Beefy Butternut Squash Chili 1 tablespoon ground cumin 1 tablespoon chili powder
1 teaspoon pumpkin pie spice
2 teaspoons dried oregano
2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons olive oil 1 pound beef chuck, cut into 1-inch cubes
1 cup finely chopped Vidalia or sweet onions
1 red bell pepper, seeded and chopped
3 garlic cloves, grated on a rasp or finely minced
3 tablespoons tomato paste
2 tablespoons hot sauce (I like Frank's RedHot here)
1 pound ground beef chuck (80 percent meat, 20 percent fat)
2 tablespoons fine cornmeal
1 1/2 cups beef stock
1 1/2 cups red wine (any inexpensive Chianti will do)
1 butternut squash, peeled, seeded and cut into 1/2-inch cubes
Kosher salt
1 cinnamon stick, optional Instructions: Make the seasoning blend: In a small bowl, combine the cumin, chili powder, pumpkin pie spice, oregano, salt and a few grinds of black pepper. Set aside. Sear the beef: Heat the olive oil in a large pot over high heat until it begins to swirl. Add the beef cubes and sprinkle with half of the seasoning blend. Cook, stirring intermittently, until the beef is browned on all sides but not cooked through, about 5 minutes. Remove the beef chunks with a slotted spoon and set on a plate Build the flavor: Reduce the heat to medium and add the onions, bell pepper, garlic, tomato paste and hot sauce. Cook, stirring, until everything turns dark reddish brown, about 10 minutes. Complete the chili: Add the ground beef and sprinkle with the remaining half of the seasoning blend. Cook, stirring, until the beef is browned, then add the reserved beef chunks back to the pot along with the cornmeal, stock, wine and squash. Bring to a boil, then reduce to a simmer and cook until the chili is thick and the liquid reduced, 40 to 50 minutes. Taste and season with another pinch of salt if needed, but the seasoning blend you've made should have this tasting perfect for you. If using cinnamon, add the stick 20 minutes before the chili is done, then remove before serving. Serve warm. ","[Cabernet Sauvignon, Merlot, Syrah, Zinfandel]" 60808,"Sweet Cream 8 ounces cream cheese, softened 1/3 cup sour cream 1 tablespoon packed light brown sugar Instructions: Beat the cream cheese, sour cream and brown sugar in a bowl with a mixer until smooth. Chill before serving.
","[Chardonnay, Riesling, Moscato]" 60809,"Chicken Tarragon 2 boneless, skinless chicken breasts, halved 2 tablespoons flour 1/4 cup butter 1/4 cup shallots, chopped 1/4 cup dry white wine 1 teaspoon dried tarragon 3/4 cup chicken broth 1 tablespoon heavy cream Instructions: Pound the chicken to even thickness. Sprinkle chicken with salt and pepper and dredge in the flour. Reserve flour. In a large skillet, heat 3 tablespoons butter, add chicken and brown on both sides. Transfer to heated platter. Add shallots to skillet and saute briefly. Add wine. Cook until nearly evaporated. Add reserved flour, stir, and cook 3 minutes. Sprinkle with tarragon and add chicken broth. Return chicken to pan and simmer 10 minutes. Transfer to heated platter and keep hot. Add 1 tablespoon each butter and cream to pan, heat and pour over chicken. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60810,"Barbecue Pork Butt 3 quarts water 12 ounces kosher salt 8 ounces molasses 8 to 10 pound boneless pork butt Special equipment: Smoker and 4 ounces hickory or oak wood chunks Instructions: Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine. Cover and refrigerate overnight. Remove the pork from the brine, and pat dry. Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours. Once the meat reaches 140 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 60811,"No-Bake Cornflake-Chocolate Pralines 1/2 cup pecans 2 cups cornflakes 6 tablespoons unsalted butter 1/4 cup pure cane syrup (such as Steen's) or 2 tablespoons each molasses and light corn syrup 2 tablespoons heavy cream
Pinch of salt 1 ounce semisweet chocolate, chopped 1 ounce white chocolate, chopped Instructions: Toast the pecans in a medium skillet over medium heat, stirring, about 5 minutes. Transfer to a cutting board; let cool, then coarsely chop.
Line 2 baking sheets with parchment paper. Toss the pecans and cornflakes in a large bowl.
Make the caramel: Bring the butter, cane syrup, heavy cream and salt to a boil in a medium saucepan over medium heat and cook, stirring with a wooden spoon, until the mixture pulls away from the sides of the pan and comes together into a loose ball, about 5 minutes. Remove from the heat. Once the caramel stops bubbling, stir in the semisweet chocolate until melted. Pour the chocolate caramel over the cornflake mixture and toss to coat. Scoop heaping tablespoonfuls of the mixture onto the prepared baking sheets and pack into compact mounds with your fingers. Let set, about 1 hour. Put the white chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Drizzle over the cookies and let set, about 1 more hour.
","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 60812,"Puff Pastry Braid One 9-inch square sheet frozen puff pastry, thawed All-purpose flour, for dusting
1/2 cup chocolate-hazelnut spread
1/4 cup salted roasted peanuts, chopped
1 large egg, beaten
Pinch sea salt
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
Splash of milk
Instructions: Preheat the oven to 375 degrees F. Line a sheet pan with parchment. Lay out the puff pastry on a lightly floured surface. Imagine the pastry has 3 equal sections. Add the hazelnut spread to the center section and, using a knife, cover the center section with the spread, leaving a 1/2-inch border at the top and bottom. Sprinkle the peanuts over the chocolate hazelnut spread. Using a sharp knife, cut the 2 outside sections into six 1-inch horizontal strips just to the center section. Fold the 1/2-inch borders at the top and bottom inwards, over the edges of the chocolate filling. Next, starting at one end, begin folding the pastry strips over the filling, alternating the sides to create a braid appearance. Put the braid on the parchment-lined sheet pan. Brush the pastry braid with the beaten egg and sprinkle with the sea salt. Bake until golden and cooked through, 28 to 30 minutes. While the pastry bakes, make the icing by whisking the powdered sugar, vanilla and milk in a bowl until smooth. Set aside. Allow the pastry to cool for 10 to 15 minutes. Drizzle over the icing, slice and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60813,"Basic Popover 1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon room temperature for pan 4 3/4 ounces all-purpose flour, approximately 1 cup 1 1/2 teaspoons kosher salt 2 large eggs, room temperature 1 cup whole milk, room temperature Instructions: Preheat oven to 400 degrees F. Grease a 6-cup popover pan with the 1 teaspoon of butter. Place all of the ingredients into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 60814,"Parmesan-Roasted Broccoli 4 to 5 pounds broccoli 4 garlic cloves, peeled and thinly sliced Good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 teaspoons grated lemon zest 2 tablespoons freshly squeezed lemon juice 3 tablespoons pine nuts, toasted 1/3 cup freshly grated Parmesan cheese 2 tablespoons julienned fresh basil leaves (about 12 leaves) Instructions: Preheat the oven to 425 degrees F. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 60815,"Braciola 2 store bought braciola (skewered flank steak stuffed with bacon and parsley) Olive oil Instructions: Preheat a grill to high. Brush braciola generously with olive oil and grill until steak is cooked to a medium doneness, turning skewers over halfway through cooking. Remove from grill and let rest for a couple minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino]" 60816,"Salmon Cured with Dill and Pernod 1 (3-pound) center-cut fresh salmon fillet 1 large bunch of fresh dill, plus extra for garnish
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons of Pernod
2 tablespoons whole peppercorns, crushed
1 tablespoon whole fennel seeds, crushed
Thin, dark pumpernickel bread, for serving
Gravlax Sauce, for serving, recipe follows 2 tablespoons Dijon mustard 1 tablespoon honey mustard
1 teaspoon whole-grain mustard
1/2 teaspoon ground mustard
1 1/2 tablespoons sugar
2 1/2 tablespoons good white wine vinegar
2 1/2 tablespoons good olive oil
1 1/2 tablespoons grapeseed oil
2 tablespoons minced fresh dill
1/2 teaspoon kosher salt
Instructions: Cut the salmon fillet in 2 pieces crosswise and place one piece in a deep dish, skin side down. Combine the salt, sugar, peppercorns, and fennel seeds in a small bowl. Wash and shake dry the dill and arrange it over the fish. Sprinkle dry mixture evenly over the dill and salmon. Add Pernod over the top of salmon. Place the other piece of salmon over the dill and spices, skin side up. Cover the dish with plastic wrap or aluminum foil. Place a smaller dish on top of the plastic wrap and weight it with heavy cans. Refrigerate the salmon for at least 2 to 3 days, turning it every 12 hours and basting it with the liquid that collects. To serve, lay the salmon fillets flat on a cutting board and scrape off most of the dill and spices. Slice with a long, thin knife, as you would for smoked salmon. Lay the slices of bread on a cutting board, spread with the Gravlax Sauce, and place a slice of salmon on top, covering the bread completely. Cut each bread slice in half, decorate with a sprig of dill, and serve at room temperature. Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60817,"Moroccan Chicken Salad 2 small parsnips, peeled and quartered lengthwise 2 medium turnips, peeled and cut into wedges 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 teaspoons ras el hanout (Moroccan seasoning) Kosher salt and freshly ground pepper 1 lemon, halved 1 15-ounce can chickpeas, drained, rinsed and patted dry 2 cups shredded rotisserie chicken, skin removed 1/2 cup dried apricots, quartered 1/2 cup pitted oil-cured olives 1/4 cup sliced almonds 1 5-ounce package baby arugula-spinach blend (about 8 cups) Instructions: Preheat the broiler. Toss the parsnips and turnips in a large bowl with 1 tablespoon olive oil, 1 teaspoon ras el hanout, 1/4 teaspoon salt and a few grinds of pepper. Spread on a baking sheet and add the lemon halves cut-side up. Broil until the vegetables are lightly browned, about 5 minutes. Toss the chickpeas in the same large bowl with 1 tablespoon olive oil and the remaining 1 teaspoon ras el hanout. Add to the baking sheet with the other vegetables and stir. Broil until tender, about 5 minutes. Let cool 5 minutes. Squeeze the juice from the broiled lemon into a large bowl. Add 1/4 teaspoon salt and a few grinds of pepper, then whisk in the remaining 1/4 cup olive oil. Add the chicken, dried apricots, olives and almonds and toss to coat. Add the broiled vegetables and chickpeas and arugula-spinach blend; toss. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]

" 60818,"Holiday Bacon Appetizers 1 sleeve country club-style crackers 3/4 cup grated Parmesan 1 pound thinly sliced bacon Instructions: Preheat the oven to 250 degrees F. Lay the crackers face up on a large rack over a baking sheet (or broiler pan). Scoop about 1 teaspoon of the grated Parmesan onto each cracker. Cut the package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn't fall off, wrap each cheese covered cracker with one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker, but not be pulled too taut. Place the bacon-wrapped crackers onto the rack. Place the baking sheet in the oven for about 2 hours. Serve immediately or at room temperature! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60819,"Waffles and Ribs Nonstick cooking spray, for the waffle iron 24 ounces Waffle Batter, recipe follows 1 slab cooked Barbecue Ribs, recipe follows, heated (see Cook's Note) 8 tablespoons whipped butter, or to taste
4 teaspoons powdered sugar Your favorite maple syrup, for drizzling
Your favorite BBQ sauce, for serving 3 cups all-purpose flour 1 tablespoon plus 2 teaspoons baking powder
1 rounded tablespoon granulated sugar
1/2 teaspoon kosher salt
2 1/4 cups milk
1/3 cup (5 tablespoons plus 1 teaspoon) melted butter
1 teaspoon vanilla extract
3 eggs
1/2 cup light or dark brown sugar 1/4 cup granulated sugar
1 tablespoon granulated garlic
1 teaspoon crushed dried oregano
1 teaspoon freshly ground pepper
1 teaspoon seasoned salt, such as Lawry's 1/2 teaspoon cayenne pepper
1/2 teaspoon dark chili powder
1/4 teaspoon ground coriander
One 1.75- to 2-pound slab baby-back pork ribs 1 cup your favorite barbecue sauce
Instructions: Preheat a waffle iron. Spray irons with nonstick spray. Ladle in waffle batter, close the iron and let cook until the waffle has turned a nice golden brown with a crispy exterior and fluffy interior, 3 to 3 1/2 minutes. Cut rib slab into individual rib pieces. Liberally butter your waffle and sprinkle with powdered sugar. Top the waffle with 3 or 4 ribs. We like to stack them for an impressive presentation. Serve with your favorite syrup and extra BBQ sauce. Combine flour, baking powder, granulated sugar and salt in a bowl. (Be sure the baking powder is well incorporated to give the waffles fluffiness.) Combine milk, butter, vanilla and eggs in a separate bowl. Whisk the wet into the dry until there are no clumps of flour in batter. Let the batter rest 10 minutes before making waffles. For the rib rub: Stir the brown sugar, granulated sugar, granulated garlic, oregano, pepper, seasoned salt, cayenne, chili powder and coriander together in a bowl with a fork until combined. For the ribs: Preheat oven to 275 degrees F. Line a sheet pan or shallow baking pan with foil. Add about a cup of water to the pan. This will keep your ribs nice and moist. Rub 1/2 cup rib rub into the slab of ribs, top and bottom (save the remainder for another use). Place the ribs on the sheet pan and tightly cover the entire pan with foil. Roast for 2 hours and 15 minutes. Remove the pan from the oven and take off foil. Carefully drain the excess liquid out of the pan. Turn the oven up to 350 degrees F. Pour your favorite barbecue sauce over the ribs. Return the pan to the oven, uncovered, and cook for another 45 minutes. Let rest for 5 minutes before serving, or cover and refrigerate for up to 2 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 60820,"Seafood Chowder 1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock) 1/2 pound scallops 1/2 pound monkfish 1/2 pound fresh lump crabmeat, picked over to remove shells 1/4 pound unsalted butter 1 cup peeled and medium-diced carrots (4 carrots) 1/2 cup medium-diced yellow onion (1 onion) 1 cup medium-diced celery (3 stalks) 1 cup medium-diced small white or red potatoes 1/2 cup corn kernels, fresh or frozen 1/4 cup all-purpose flour 1 recipe Seafood Stock, recipe follows 1 1/2 tablespoons heavy cream (optional) 2 tablespoons minced parsley Salt and freshly ground black pepper to taste 2 tablespoons good olive oil Shells from 1 pound large shrimp 2 cups chopped yellow onions (2 onions) 2 carrots, unpeeled and chopped 3 stalks celery, chopped 2 garlic cloves, minced 1/2 cup good white wine 1/3 cup tomato paste 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 10 sprigs fresh thyme, including stems Instructions: Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat. In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve. Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 60821,"Grilled Corn Salad 4 ears corn 1 anchovy, minced, or 1 teaspoon anchovy paste 1 clove garlic, minced 1 jalapeno, seeds and ribs removed, minced
Salt Juice and zest of 2 limes
4 ounces extra-virgin olive oil 1 cup cherry tomatoes, halved 3/4 cup chopped fresh cilantro 6 scallions, sliced thinly 1 avocado, diced Instructions: Cook the corn by one of two methods: the outdoor method or the indoor method. For the outdoor method: Soak the corn in their husks overnight in salt water. When ready to cook, preheat the grill to medium-low heat. Place the soaked corn, still in their husks, on the grill and close the lid. Grill for about 20 minutes, then remove the corn from the grill and let it cool enough so that you can handle it. Peel off and discard the husks. For the indoor method: Preheat a cast-iron grill pan over medium heat. Husk the corn and season with olive oil and salt. Grill on the grill pan, turning occasionally, until lightly charred in spots, 8 to 10 minutes. Mix together the anchovy, garlic and jalapeno in a large bowl with a large pinch salt. Add the lime juice and zest and whisk in the olive oil. Add the tomatoes, cilantro, scallions and avocado and gently toss.
Cut the kernels off of the cobs, and add them to the salad. Toss to combine and taste for seasoning. You may need to add some additional salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 60822,"Quick French Toast Casserole with Strawberry Lemon Sauce Nonstick cooking spray, for the pan 1/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 large eggs
2 cups half-and-half
6 cups 1-inch-cubed challah bread (about half of a 1-pound loaf)
1 pound ripe strawberries, hulled and quartered 1 1/2 teaspoons cornstarch
1/3 cup maple syrup
1 teaspoon finely grated lemon zest plus 2 tablespoons lemon juice Instructions: For the French toast casserole: Set a trivet in a 6- to 8-quart Instant Pot? and add 1 cup water to the pot. Spray a 6-inch springform pan or 7-inch round cake pan with nonstick cooking spray. Whisk together the sugar, vanilla, cinnamon, salt and eggs in a medium bowl. Add the half-and-half and whisk to combine well. Press the bread into a large bowl, then pour the custard mixture all over. Press the bread firmly to submerge. Stir with a spoon, then pour the bread and custard mixture into the prepared cake pan. Place the pan on the trivet in the Instant Pot? and pressure cook on high for 30 minutes. Release the valve to depressurize the pot, then remove the pan. Let stand 10 minutes before either removing the sides of the springform pan or inverting the casserole onto a platter. Serve warm or at room temperature with the strawberry lemon sauce. For the strawberry lemon sauce: Put the strawberries in a medium saucepan and toss them with the cornstarch. Add the maple syrup and lemon juice (reserve the zest). Bring to a brisk simmer over medium-high heat, then reduce the temperature to keep it at a simmer and cook, stirring occasionally, until the strawberries are somewhat broken down and the liquid is thick and syrupy, about 12 minutes. Add the lemon zest. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 60823,"Black and White Brownie Ice Cream Cake Nonstick cooking spray One 18.2-ounce box dark chocolate fudge brownie mix, such as Duncan Hines
2 eggs, at room temperature
1/3 cup hazelnut liqueur
1/3 cup vegetable oil
1/2 teaspoon almond extract
1 pint vanilla ice cream
1 pint chocolate-chocolate chip ice cream
1 tablespoon confectioners' sugar, optional
14 mini candy canes, optional
Instructions: Preheat the oven to 350 degrees F. Line a rimmed 12-by-8 1/2-inch baking pan with parchment paper. Spray the paper with nonstick cooking spray and set aside. In a large bowl, use a rubber spatula to stir together the brownie mix, eggs, liqueur, vegetable oil and almond extract. Spread the mixture evenly over the prepared baking pan. Bake until the brownie is just set, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely. Line a 9-by-5-inch loaf pan with a piece of parchment paper across the short way, so there is about 2 inches of overhang on either side. Remove the ice cream from the freezer to soften just slightly. Place the brownie sheet on a cutting board and cut into 3 rectangles. Place one brownie on the bottom of the prepared loaf pan. Scoop the softened vanilla ice cream on top of the brownie and spread evenly with an offset spatula. Place another brownie rectangle on top of the ice cream and press down gently. Scoop the softened chocolate-chocolate chip ice cream on top and spread evenly. Top with the last brownie, press firmly, and wrap in plastic wrap. Freeze for at least 5 hours or preferably overnight. To unmold, run a thin knife along the two short sides of the pan to loosen. Invert the cake onto a chilled plate. Peel off the parchment and dust the cake with the confectioners' sugar if using. If desired, line the sides with the mini candy canes. Return the cake to the freezer to set for 10 minutes. Slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60824,"Savory Cheesecake 24 ounces cream cheese 3 tablespoons cornstarch 1 teaspoon salt 4 ounces sour cream 2 large eggs 6 ounces smoked trout, diced 1/3 cup chopped chives 3 ounces melted butter 1 egg white 1 1/2 cups crushed bagel chips Instructions: Preheat the oven to 350 degrees F. In a small bowl, combine the melted butter, egg white, and the bagel chips. Press them into the bottom of a 10-inch spring form pan. Bake for 8 minutes to crisp up. Remove from oven and cool. Reduce the heat to 250 degrees F. In a mixing bowl fitted with a paddle attachment, blend the cream cheese, cornstarch, salt, and sour cream. Once combined, add the eggs. Fold in trout and chives. Pour the batter over the cooled crust. Bake for 1 hour. Turn the oven off and leave the cake in the oven for an additional hour without opening the door. Cool on a rack for at least 4 hours. Carefully unmold. Keep refrigerated until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60825,"Instant Pot Mulled Wine 3 cups apple cider 5 whole cloves 3 cinnamon sticks 1/2 teaspoon whole allspice berries 1/2 teaspoon black peppercorns Two 750-milliliter bottles dry red wine 2 cups tawny port 2 clementines, thinly sliced, seeds removed 2 apples, thinly sliced, seeds removed Instructions: Add the cider, cloves, cinnamon, allspice and peppercorns to a 6-quart Instant Pot?. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 3 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
Strain the cider through a sieve, then discard the spices and return the cider to the pot. Set to saute on high, then add the red wine, port, half the clementines and half the apples. Cover with the glass lid and cook until warmed through, about 5 minutes (take are not to let it boil). Set the pot to keep warm and garnish with the remaining clementine and apple slices.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 60826,"Mini Bacon Cheesecakes 4 strips bacon, cut into 1-inch pieces 3 tablespoons sugar 12 chocolate wafer cookies 2 tablespoons unsalted butter, melted Pinch of salt 1 8-ounce package cream cheese, softened 1/3 cup sugar 1 teaspoon vanilla extract 1 tablespoon all-purpose flour 1 large egg Instructions: Make the bacon: Preheat the oven to 350 degrees F. Line a 24-cup mini muffin pan with paper liners. Put the bacon pieces in a large skillet and cook over medium heat, stirring occasionally, until almost completely browned, about 4 minutes. Pour off the drippings and reserve. Sprinkle 1 tablespoon sugar over the bacon and cook, stirring, until the bacon is crisp and glazed, about 3 more minutes. Transfer the candied bacon to a plate; set aside until ready to use. Make the crust: Pulse the cookies, butter, the remaining 2 tablespoons sugar, 1 tablespoon bacon drippings, and the salt in a food processor until finely ground. Firmly press 1 heaping teaspoon of the crumb mixture into each mini muffin liner. Bake until the crust is set, about 12 minutes. Let cool in the pan on a rack. Make the cheesecakes: Reduce the oven temperature to 325 degrees F. Combine the cream cheese, sugar and vanilla in a stand mixer fitted with the paddle attachment; mix on medium-high speed until light and smooth, 4 to 5 minutes. Add the flour and egg and mix until just incorporated, scraping down the bowl as needed. Fill each mini muffin cup with about 2 teaspoons batter and bake until set, about 20 minutes. Let cool in the pan on a rack, then transfer the pan to the refrigerator and chill at least 4 hours. Top each cheesecake with a piece of candied bacon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60827,"White Peach Margarita 2 parts silver tequila 1 lime, juiced 1 1/2 parts peach schnapps 1/4 cup White Peach Puree 2 white peaches, sliced Ice Instructions: Fill the blender 3/4 of the way with ice. Add all of the ingredients except 4 slices of peach. Blend together and serve with slice of peach.
","[Moscato, Sauvignon Blanc, Riesling]" 60828,"Chocolate Strawberry Shortcake 1 1/2 cups all-purpose flour 1 cup sugar 1/3 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup coconut milk 1/2 cup vegetable oil 2 tablespoons apple cider vinegar 2 teaspoons vanilla extract 1 teaspoon instant espresso powder Frosting, recipe follows 1 1/2 cups hulled and sliced fresh strawberries Confectioners sugar, for garnish, optional 4 cups confectioners' sugar, preferably organic 1/2 cup margarine (recommended: Earth Balance Organic Soy-Free Non-Hydrogenated Buttery Spread) OR 1/2 cup refined coconut oil, room temperature 1 tablespoon vanilla extract 1/4 cup water Instructions: Preheat the oven to 350 degrees F. Line 40 cups from 2 (24-cup) mini cupcake pans or 16 cups from 2 regular-size (12-cup) muffin pans with paper cupcake liners. Sift or whisk together the flour, sugar, cocoa, baking soda, and salt into a bowl. In a separate bowl, mix the coconut milk, oil, vinegar, vanilla, and espresso powder until smooth. Pour the wet mixture into the dry mixture and mix with a fork or small whisk. Divide the batter evenly among the prepared cupcake liners. The cups should be filled about 2/3-full, and bake until a toothpick inserted in the center comes out clean, about 20 to 22 minutes for the mini cupcakes and about 25 minutes for the regular-size cupcakes. Cool the cupcakes in the pans for 5 minutes and then transfer to a rack to cool completely. Slice off the top 1/3 of each cupcake and slather with frosting and sliced strawberries. Place the top of the cupcake back on top and add an additional bit of frosting and sliced strawberries. Dust with confectioners sugar, if using. Combine the confectioners' sugar, margarine, and vanilla extract in the bowl of a stand mixer. Beat on medium-high speed until combined. With the mixer running, add 1 tablespoon of water at a time, until the desired buttercream consistency. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 60829,"Touchdown Brownies with Caramel Sauce 2 sticks unsalted butter, plus extra to rub on parchment paper Four 1-ounce squares unsweetened chocolate 1 1/2 cups sugar 1 cup all-purpose flour 1 cup crushed pecans, walnuts and almonds 2 teaspoons vanilla extract 4 eggs Vanilla ice cream, for serving Caramel Sauce, recipe follows, for drizzling Chocolate candy bar pieces Crushed and whole candy-coated chocolates Crushed chocolate sandwich cookies Chocolate sauce Whipped cream Crushed nuts Multi-colored sprinkles Mint leaves 1 1/2 cups sugar 1 cup whipping cream 1 tablespoon unsalted butter 2 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. Bring a pot of water to a boil and place a metal bowl or double boiler over it; make sure the bowl is not touching the water. Add the butter and chocolate squares to the bowl and stir until melted. Pour the melted chocolate into a large glass bowl. Add the sugar, flour, nuts, vanilla and eggs, and mix well. Line a 13- by 9- by 2-inch baking dish with parchment paper. Rub the parchment paper with butter to prevent sticking. Then pour the brownie batter into the dish. Bake until a wooden toothpick inserted in the center comes out clean, about 30 minutes. Remove the brownies from the oven. Use the parchment paper to lift the brownies from the baking dish. Cut into bars. Serve warm with vanilla ice cream and drizzle with Caramel Sauce. Garnish with additional toppings as desired. In a large saucepan, combine the sugar and 1 1/2 cups water. Cook and stir over high heat until the sugar is dissolved and the mixture comes to a boil. Reduce the heat to medium. Continue cooking, stirring occasionally, until the mixture is a golden color. Remove from the heat. Carefully whisk in the cream, half at a time. Stir in the butter and vanilla. Return to medium heat to melt any sugar lumps. Let cool. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 60830,"Diamond-Scored Mushroom Steaks 1 pound king trumpet mushrooms 1/2 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon soy sauce
1 teaspoon fresh thyme leaves, chopped
3 cloves garlic, grated
1 teaspoon brown sugar
2 teaspoons chili garlic paste 1 tablespoon olive oil 1 medium shallot, sliced 2 cloves garlic, minced 3 sprigs fresh thyme 3/4 cup red wine 1/2 cup vegetable broth 1 teaspoon brown sugar 3 tablespoons cold unsalted butter, cubed 1 to 2 teaspoons lemon juice 1 tablespoon chives, chopped, plus more for serving Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter Instructions: For the mushrooms: Slice the mushrooms in half lengthwise. On the flat side, carefully score each mushroom with a paring knife one way and then the other creating a diamond crosshatch pattern without cutting all the way through the mushrooms. Stir together the olive oil, balsamic, soy sauce, thyme, garlic, brown sugar and chili garlic paste in a large bowl. Toss the mushrooms in the marinade and set aside. For the wine sauce: Heat the oil over medium heat in a small saucepan. Add the shallot and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and thyme sprigs and cook until fragrant, about 1 minute more. Add the wine, broth and brown sugar. Increase the heat to medium-high and let reduce until about 1/3 cup liquid remains in the pan, about 10 minutes.
Reduce the heat to low, add the butter and swirl it into the sauce until just melted; remove from the heat and add the lemon juice and the 1 tablespoon chopped chives. Season with salt and pepper. Discard the thyme sprigs.
Add the 2 tablespoons butter to a large skillet and place over medium-high heat. Once melted and the pan is hot, add half the mushrooms, crosshatch-side down. Cook, untouched, until the mushrooms are deeply browned on the bottom, 2 to 3 minutes. Flip and cook on the second side until browned and the mushrooms just become tender, 2 to 3 minutes more. Repeat with the remaining mushrooms.
Sprinkle the mushrooms with salt and pepper. Pour half of the sauce over the bottom of a serving platter. Top with the mushrooms, scored-side up, and drizzle with the remaining sauce. Sprinkle with more chopped chives.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60831,"Crab and Cherry Tomato Fettuccine Kosher salt 1 pound fettuccine
3 tablespoons extra-virgin olive oil
2 shallots, chopped
1 clove garlic, smashed and peeled
1/2 cup dry white wine
Two 14-ounce cans cherry or baby Roma tomatoes
1/2 teaspoon dried oregano
1 cup jumbo lump crabmeat, picked through for shells
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/4 cups freshly grated Parmesan, plus more for serving Torn basil leaves, for garnish, optional
Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package directions. Drain well, reserving 1 cup of pasta water. Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, shallots, garlic and 1 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes. Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally. Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and 1/2 cup of the reserved pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat. Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes. Serve sprinkled with additional Parmesan and torn basil, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 60832,"Christmas Crudits 1 cup fresh parsley 1/2 cup sour cream 1/3 cup chopped fresh chives 1/3 cup fresh tarragon 2 anchovy fillets Juice of 1 lemon 1 clove garlic 1 small shallot, roughly chopped Kosher salt and freshly ground pepper 1/2 cup mayonnaise Red and green veggies, for serving Instructions: Make the dip: Combine the parsley, sour cream, chives, tarragon, anchovies, lemon juice, garlic, shallot, 1/2 teaspoon salt and a few grinds of pepper in a blender and puree until smooth. Scrape into a bowl and gently stir in the mayonnaise. Cover and refrigerate at least 2 hours or overnight. Arrange red and green veggies on a platter. Serve with the dip. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60833,"Grilled Chicken Lettuce Wraps 1/2 cup chopped artichoke hearts 1 small red onion, diced small 1 Roma tomato, diced small Juice of 1 lemon 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1/4 cup olive oil 1 tablespoon minced rosemary 1/2 teaspoon crushed red pepper flakes 3 garlic cloves, minced Zest of 1 lemon Kosher salt and freshly ground black pepper 4 chicken cutlets 10 to 12 butter lettuce leaves 1/2 cup grated Romano cheese 1/3 cup balsamic glaze 1/4 cup prepared pesto 10 basil leaves, torn Instructions: For the topping: Add the artichoke hearts, red onion, diced tomato, lemon juice, olive oil and a pinch of salt and pepper to a medium bowl. Toss to combine and set aside. For the filling: In a separate large bowl, mix the olive oil, rosemary, red pepper flakes, garlic, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken and toss to combine and coat the chicken. Preheat a grill or grill pan over medium heat. When hot, add the chicken to the grill, cook until well marked and golden, 3 to 4 minutes per side. Remove to a cutting board and let rest for 5 minutes. Chop into small pieces and add the chicken pieces to a serving bowl. Lay out the bowl of chicken, the topping, the lettuce leaves, cheese, balsamic glaze, pesto and basil on a platter or board and have everyone build their own wraps. To make a wrap, take one of the butter lettuce leaves and fill with some of the grilled chicken. Add a teaspoon of prepared pesto, then spoon some of the tomato and artichoke topping onto the chicken. Drizzle over the balsamic glaze, sprinkle on the Romano cheese and garnish with fresh basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 60834,"Hawaiian Ahi Poke 4 to 5 pounds raw Ahi tuna, cut into 1-inch cubes 1/4 cup sesame oil
1 tablespoon Hawaiian sea salt
1/2 long seedless cucumber, cored and diced
1/2 sweet onion, diced
4 ounces ogo seaweed, coarsely chopped, or any finely shredded dry seaweed
1/2 cup inamona (roasted kukui nut), or any finely crushed nut
1 teaspoon red cl flakes
1 tablespoon minced garlic
1 teaspoon hot sauce
Instructions: Add tuna and sesame oil to a large mixing bowl. Gently mix until all the fish is coated in oil. Sprinkle salt evenly across the fish. Add the cucumber, onion, ogo, inamona, cl flakes, garlic and hot sauce and thoroughly mix until ingredients are evenly dispersed. Refrigerate 30 minutes. Divide into portions and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60835,"Eggs Yalumba 4 tablespoons butter 2 tablespoons flour 5/8 cup asparagus juice 5/8 cup milk Salt, to taste Pepper, to taste Nutmeg, to taste 2 teaspoons paprika 1/4 cup dry white wine Clarified butter 10 ounces peeled green jumbo shrimp 2 tablespoons rye whisky 1/2 lemon, juiced 2 tablespoons dry white wine 1 (16-ounce) can white asparagus 4 hard boiled eggs, cut in 1/2, yolks removed Parmesan cheese, to garnish Finely chopped parsley, to garnish Instructions: For sauce: Melt 1 tablespoon butter in saucepan and add flour. Stir to form roux and cook gently for 1 minute. Add asparagus juice and when well combined, add milk. Season with salt, pepper and nutmeg and add paprika. Bring to boil, then reduce to simmer for 5 minutes. Add white wine and simmer another 6 minutes. Preheat broiler. Heat clarified butter in frying pan and add shrimp, tossing from time to time. When shrimps are colored, add whisky and flame. Add lemon juice and wine, reduce heat and simmer 3 minutes. Set shrimp aside and add contents of pan to sauce. Lay asparagus onto heatproof serving dish and warm in oven. Smash egg yolks on a board. Finely chop 2 ounces cooked shrimp and add shrimp to yolks. Combine well, then add remaining butter and season with salt and paprika. Fill egg white halves with shrimp/yolk mixture and invert onto asparagus. Nap eggs with 1/2 of sauce. Add shrimp to remaining sauce and spoon around asparagus. Dust surface with cheese and broil 3 minutes, until brrown. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60836,"Breakfast Burritos with Chorizo 2 medium tomatillos (about 4 ounces), husked and rinsed 1 jalapeno pepper (remove seeds for less heat) 1 small red onion, quartered 2 cups roughly chopped fresh cilantro (leaves and tender stems) Juice of 1 lime Kosher salt and freshly ground pepper 4 ounces dried chorizo, thinly sliced 3 1/2 cups frozen shredded or diced hash brown potatoes (about 1 pound) 4 large eggs, lightly beaten 1 16-ounce can low-sodium refried beans 4 10-inch flour tortillas, warmed 1 cup shredded mozzarella cheese (about 4 ounces) Instructions: Preheat the broiler. Put the tomatillos, jalapeno and red onion on a baking sheet and broil, turning once, until tender and charred in spots, about 10 minutes. Transfer the vegetables to a blender and add the cilantro, lime juice, 1/4 cup water, 3/4 teaspoon salt and a few grinds of pepper; puree until smooth. Meanwhile, cook the chorizo in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 2 minutes. Remove to a large bowl with a slotted spoon. Add the potatoes to the drippings in the skillet; cover and cook, stirring halfway through, until golden brown and warmed through, 8 to 10 minutes. Add to the bowl with the chorizo and stir. Add the eggs to the skillet and cook over medium heat, stirring, until scrambled, about 1 minute. Transfer to a bowl and cover. Wipe out the skillet and add the beans; warm through. Season with salt and pepper. Spread the beans in the center of each tortilla and top with the potatoes, chorizo, eggs and cheese. Fold the bottom edge of the tortilla over the filling, then fold in the sides and roll up. Serve with the tomatillo salsa. ","[Rioja, Tempranillo, Garnacha, Barbera]" 60837,"Paella Valencia 2 ounces grapeseed oil 18 clams 8 ounces grilled chorizo 10 ounces chicken thigh, boneless and skinless 3 teaspoons minced garlic 12 (16/20 count) shrimp 12 ounces calamari 8 ounces scallops 24 mussels 10 ounces cod 10 ounces bluefish or mackerel 6 ounces peas 1 roasted red pepper, julienne 8 ounces white wine 5 cups Arborio rice, cooked, recipe follows 3 cups paella base, recipe follows 4 ounces butter 1 cup Spanish onions, finely diced 1 pound Arborio rice 1 bay leaf 1emon zest strip 3 cups white wine Water, amount varies Salt and freshly ground black pepper 2 tablespoons grapeseed oil 1 tablespoon garlic, minced 1 teaspoon ginger, minced 1 cup Spanish onions, thinly sliced 1 cup fish stock 1 tablespoon saffron 1 tablespoon paprika 1 cup white wine 6 ounces whole peeled tomatoes, in juice 1 tablespoon salt 2 roasted red peppers Instructions: To make Paella Valencia: Preheat oven to 475 degrees F. In a cold saute pan, add oil, clams, chorizo and chicken. Cover and place on high heat until clams pop, add garlic, remaining seafood and vegetables. Deglaze with white wine. Add rice and paella base, bring to a boil and place in preheated oven for 15 to 17 minutes to cook and reduce.
To make arborio rice: Heat butter in saucepan over medium-high heat. When light brown and foamy add onions and saute until translucent. Add rice, bay leaf and lemon and cook, continuously stirring for 5 minutes to color. Add salt and white wine, bring to a boil and continue stirring. Gradually add water, 1 cup at a time while stirring, until rice yields a creamy porridge yet very \al dente\ consistency. To make paella base: Heat oil in a stock pot, when just smoking, add garlic and ginger. Toast lightly, add onions and cook for 15 minutes until translucent. Add saffron and paprika and cook 5 minutes more, add wine, tomatoes and juice, salt, roasted peppers and stock. Bring to a boil, reduce to a simmer and cook 30 minutes, season and reserve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 60838,"Bourbon Slush 4 cups strong brewed sweet tea, homemade or store-bought 3 cups bourbon
24 ounces frozen lemonade concentrate, thawed
12 ounces frozen orange juice concentrate, thawed
Instructions: In a very large pitcher or bowl (at least 24-cup capacity), mix together the tea, bourbon and lemonade and orange juice concentrates. Stir in 3 quarts (12 cups) water. Place in the freezer for 8 hours. Stir, then continue to freeze for 2 hours more and up to 2 days. Take out of the freezer 30 minutes before serving. Stir and serve. ","[Bourbon, Whiskey, Brandy]" 60839,"Neely's Meatball Sliders 3/4 pound ground pork 3/4 pound Italian pork sausage, casings removed 1 teaspoon red pepper flakes 6 garlic cloves, chopped, divided 1/2 cup panko bread crumbs 1/2 cup grated Parmesan 2 large eggs 1/4 cup chopped fresh parsley leaves Kosher salt and freshly ground black pepper 4 tablespoons olive oil, divided 1 onion, chopped 1 (20-ounce) can tomato puree 1 (14-ounce) can diced tomatoes Soft rolls, split horizontally Fresh basil leaves Shaved pecorino Instructions: Combine the ground pork and pork sausage, red pepper flakes, 2 cloves of the chopped garlic, panko, grated cheese, eggs, parsley, kosher salt and black pepper, to taste, in large bowl. Form into 2-inch-meatballs and set aside on a platter. Heat 2 tablespoons of the olive oil in large skillet over medium-high heat. Add the meatballs and cook until brown on all sides. Transfer to plate. Meanwhile, start the sauce. Add the 2 tablespoons of the remaining olive oil to a medium saucepan over medium heat. Add the onion, and the remaining garlic. Saute until the onion begins to brown, about 4 to 5 minutes. Season the onions with salt and pepper, to taste. Add the tomato puree and the tomatoes and bring to a boil. Reduce the heat, stir in the meatballs and simmer the sauce, stirring occasionally, for 45 minutes. To serve, put a meat ball on the bottom of each roll and drizzle lightly with some sauce. Top with a basil leaf and some shaved pecorino. Cover with the roll tops and transfer to a platter. Serve warm. ","[Barolo, Barbaresco, Chianti, Montepulciano]

" 60840,"Red Berry Frozen Sangria 2 cups frozen strawberries 1/2 cup frozen blueberries
1/2 cup frozen red seedless grapes
One 750-milliliter bottle red wine (such as Cabernet Sauvignon, Pinot Noir or Merlot), chilled 1/2 cup brandy, chilled 1/4 cup superfine sugar
3 cups ice
4 to 6 fresh strawberries
Instructions: Place the frozen strawberries, blueberries, grapes, wine, brandy, superfine sugar and ice into a blender. Blend until smooth. Cut the fresh strawberries in half and thread two pieces onto small skewers. Pour the frozen sangria into glasses and garnish with the skewered strawberries. ","[Cabernet Sauvignon, Pinot Noir, Merlot]" 60841,"Teriyaki Chicken Noodle Soup 1 tablespoon toasted sesame oil 4 scallions, chopped (white and green parts separated)
1 2-inch piece ginger, peeled and finely chopped 2 cloves garlic, minced 2 cups low-sodium chicken broth 2 large skinless, boneless chicken breasts (about 8 ounces each) 2 tablespoons teriyaki sauce Kosher salt 1 cup chopped delicata or other winter squash 9 ounces fresh Asian egg noodles 1 red, yellow or orange bell pepper, thinly sliced 1 5-ounce package baby spinach (about 8 cups) Instructions: Heat the sesame oil in a large pot over medium heat. Add the scallion whites, ginger and garlic; cover and cook, stirring occasionally, until softened, about 3 minutes. Add 5 cups water, the chicken broth, chicken breasts, teriyaki sauce and 1/2 teaspoon salt. Increase the heat to medium high; cover and bring to a simmer. Add the squash and reduce the heat to medium low. Cook, covered, until the chicken is just cooked through, about 7 minutes. Remove the chicken to a plate; let cool slightly, then shred. Return the soup to a simmer over medium-high heat. Add the noodles and bell pepper; cook until the noodles are just tender, about 3 minutes. Add the spinach and shredded chicken. Top with the scallion greens. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 60842,"Bbq Buffalo Brisket Reuben Sandwich with Home-Made Spicy Dill Pickles 3 cups Mesa BBQ Sauce or store bought bbq sauce 1 whole buffalo brisket, about 5 pounds 2 tablespoons vegetable oil Salt and freshly ground pepper 2 carrots, coarsely chopped 2 onions, coarsely chopped 2 stalks celery, coarsely chopped 4 cloves garlic, coarsely chopped 6 cups chicken stock 2 cups water 1 large head red cabbage, cored and thinly sliced 3 cups red wine vinegar 2 tablespoons honey Salt and pepper 4 cups rice wine vinegar 2 tablespoons honey 1/2 teaspoon red pepper flakes 1 teaspoon whole white peppercorns 1 teaspoon coriander seeds 1 teaspoon mustard seeds 1/2 teaspoon fennel seeds 1/2 teaspoon toasted cumin seeds 1 tablespoon kosher salt 2 tablespoons coarsely chopped fresh dill 2 tablespoons coarsely chopped cilantro 2 unpeeled English cucumbers, washed, cut in half horizontally then quartered lengthwise Instructions: Place 2 cups of the bbq sauce in a large shallow baking dish, add the brisket and turn to coat. Cover and marinate in the refrigerator for 4 hours or overnight. Preheat oven to 325 degrees F. Heat the vegetable oil in a large Dutch oven over high heat until smoking. Remove the brisket from the dish, season with salt and pepper and sear well on both sides and remove to a plate. Add the carrots, onions, celery and garlic and cook until soft and golden brown. Return the brisket to the pan and cover with the chicken stock, water and the remaining 1 cup of bbq sauce. Bring to a simmer on top of the stove, cover and place in the oven. Cook for 2 1/2 to 3 hours or until tender. Remove from the cooking liquid, let rest for 15 minutes then slice thinly on the bias. Place cabbage in a large nonreactive bowl. Bring vinegar, honey and salt and pepper to a simmer in a medium saucepan. Pour the warm mixture over the cabbage and stir to combine. Cover with plastic wrap and let rest 30 minutes at room temperature. Combine the vinegar, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin and salt in a medium nonreactive saucepan over high heat and bring to a boil. Let boil for 2 minutes; remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumber in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days. Assemble: 16 slices cornmeal pain de mie BBQ Brisket 8 slices fontina cheese Red Cabbage Slaw 1 stick unsalted butter Pickles Place 8 slices of bread on a work surface. Top each slice with 4 to 5 slices of the brisket, a slice of cheese and some of the red cabbage slaw. Top each with the remaining bread. Heat 1/2 of the butter in a large skillet over high heat. Saute 4 of the sandwiches at a time until golden brown on both sides and the cheese has melted. Serve with spicy pickles and chips. ","[Cabernet Sauvignon, Zinfandel, Syrah, Tempranillo]" 60843,"Wild Mushroom Spread with Croutons 1 ounce dried porcini or other wild mushroom 1 tablespoon extra-virgin olive oil 8 ounces white button mushrooms, cleaned, trimmed, and sliced 2 large cloves garlic, finely chopped Salt and freshly ground black pepper to taste 2 tablespoons marsala, port, sherry, or Madeira 2 tablespoons finely chopped fresh parsley 16 to 20 (1/2-inch thick) baguette rounds, lightly toasted Instructions: Soak the porcini mushrooms in 1 cup hot water for 15 minutes; drain, and reserve the soaking liquid. Strain the soaking liquid through a coffee filter or paper towel-lined strainer. Reserve 1/2 cup and set aside. (Save the remaining strained liquid for soups or stocks, if desired.) Rinse the mushrooms thoroughly; chop coarsely and set aside. In a large nonstick skillet, heat the oil over medium heat. Add the porcini mushrooms, button mushrooms, garlic, salt, and pepper. Cook, stirring often, until the mushrooms have started to give off their liquid, 3 to 5 minutes. Add the marsala and reserved soaking liquid to the skillet; bring to a boil over high heat. Cook, stirring constantly, until the liquids are greatly reduced and syrupy. Remove from the heat and add the parsley, stirring well to combne. Taste and season with additional salt and pepper if needed. Serve warm with baguette rounds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60844,"Curried Funnel Cake Canola oil, for frying 1 pound cake flour 2 cups confectioners' sugar, plus more for garnish 3 tablespoons madras curry powder 1 tablespoon kosher salt 1 tablespoon baking powder 1/2 tablespoon turmeric 2 eggs 2 cups buttermilk 2 cups whole milk 2 tablespoons ground cinnamon Instructions: The best way to cook these is to use a deep, large skillet or a large stock pot. Fill halfway up the sides of the skillet or stock pot with canola oil and put on low-medium heat. Place a deep-fry thermometer in the oil and preheat the canola oil to 400 degrees F.
In a large mixing bowl, add the flour, sugar, curry powder, salt, baking powder, and turmeric. Mix thoroughly with a whisk. Make a well in the center and add the eggs, buttermilk, and milk and stir with a wooden spoon until smooth. The best way to get the funnel cake effect is to use a large squeeze bottle or an old water bottle that has the squeeze nozzle. Pour the batter into a bottle and when the oil is hot and reaches 400 degrees F, pour the batter in a criss-cross pattern. After 1 minute, flip the funnel cake over and cook another minute. Remove the funnel cake and drain on a paper towel. Repeat with the remaining batter. Mix the ground cinnamon and confectioners' sugar together and sprinkle on top of the funnel cake to finish. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60845,"BBQ Turkey Drumsticks with Chipotle Glaze 1 cup/250ml molasses 1 cup/250ml salt 1 tablespoon/15ml black peppercorns 2 lemons, sliced 2 onions, quartered 1 head garlic, cloves separated and smashed 1 large bunch fresh rosemary 8 turkey drumsticks Salt and freshly ground black pepper
Melted butter Canned chipotles in adobo sauce, pureed, for brushing Instructions: Pour 1 cup (250ml) hot water into a large, deep nonreactive pan, bucket or cooler. Add the molasses and salt and stir until the salt is fully dissolved. Add the peppercorns, lemons, onions, garlic and rosemary. Place the turkey drumsticks in the brine and cover with 8 cups cold water (2 liters). Refrigerate for at least 6 hours (or overnight).
Remove the turkey from the brine and dry thoroughly. Season with salt and pepper.
Prepare a charcoal or gas grill for indirect cooking. If you are using a charcoal grill, place 10 to 12 charcoal briquettes on only one side of the grill. Heat to 400 degrees F (200 degrees C). Place the turkey drumsticks on the grill on the opposite side of the charcoal. Brush with melted butter and close the lid. Cook, turning the drumsticks and basting with butter every 30 minutes, until a meat thermometer inserted into the thickest part of the thighs registers 160 degrees F (75 degrees C), about 2 hours.
Before serving, brush the drumsticks with pureed chipotles. ","[Malbec, Zinfandel, Syrah, Rioja]" 60846,"Thanksgiving Roasted Vegetables 2 small fennel bulbs, tops removed 1 pound fingerling or small potatoes
1/3 cup good olive oil
Kosher salt and freshly ground black pepper
1 pound French string beans (haricots verts), trimmed
1/4 cup freshly grated Parmesan cheese
Instructions: Preheat the oven to 425 degrees F. Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands. Roast the vegetables for 25 to 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans with the roasted vegetables and roast for another 10 to 15 minutes, until the green vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts. Sprinkle with salt and pepper and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 60847,"Tomato and Coconut Chicken over Spiced Rice Pilaf 2 cups basmati rice 2 teaspoons cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon cayenne
1 cinnamon stick
2 tablespoons unsalted butter
1 small red onion, diced
Kosher salt
2 tablespoons extra-virgin olive oil One 3 1/2- to 4-pound chicken, in parts, breasts halved, thighs and drumsticks separated Kosher salt
6 medium cloves garlic, grated
2 medium yellow onions, thinly sliced
1/4 teaspoon crushed red pepper flakes
One 15.5-ounce can unsweetened coconut milk
One 14.5-ounce can diced tomatoes
2 bay leaves
Instructions: For the rice: Soak the rice in 4 cups of cold water for 30 minutes. For the chicken: Meanwhile, in a large skillet, heat the oil over medium-high heat. Arrange the chicken on a baking sheet in a single layer. Season all sides of the chicken with salt. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not crowd the skillet. Lower the heat to medium and cook until the skin is browned, 5 to 8 minutes. Flip the chicken and brown the other side, another 5 to 8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.
In the same skillet, add the garlic and onions. Add the red pepper flakes and some salt and cook, stirring frequently, until the garlic and onions turn light brown, 5 to 8 minutes. Add the coconut milk, tomatoes and bay leaves and bring to a simmer. Arrange the chicken pieces skin-side up in a single layer in the sauce. Pour any juices into the sauce as well. Lower the heat and simmer until the chicken is cooked through, 30 to 35 minutes. Discard the bay leaves. Taste for seasoning. Keep warm. To cook the rice: While the chicken is cooking, heat the oven to 250 degrees F. On a baking sheet, combine the cumin, fennel, cayenne and cinnamon stick. Lightly toast the spices in the oven, 1 to 2 minutes. Set aside.
Heat a large Dutch oven over medium heat and add the butter and onion. Season with salt and cook until the onion is translucent but not browned, 5 to 8 minutes. Stir in the spices. Drain the rice, reserving the soaking water. Stir in the rice and cook until you hear it crackling, 1 to 2 minutes. Gently stir in the reserved water. Season with salt and bring to a simmer over medium heat. Cover and cook until the water has been absorbed and the rice is fluffy, about 15 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before \u201cforking\u201d it gently onto plates. Spoon the chicken and sauce over the rice and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 60848,"World's Largest Salmon BBQ 4 (6-ounce) salmon fillets Basting sauce, recipe follows 1/3 cup lemon juice 1 1/2 teaspoons soy sauce 1 1/2 teaspoons Worcestershire sauce 2 tablespoons chopped fresh parsley leaves 1 teaspoon chopped fresh oregano leaves 1/2 teaspoon garlic powder Kosher salt and freshly ground black pepper Instructions: Preheat an outdoor grill to medium heat. Put salmon in a shallow baking dish and pour basting sauce over to coat the salmon, reserving 1/3 of the basting sauce for grilling. Marinate the salmon fillets for at least 30 minutes or refrigerate covered up to 4 hours. Place the fish on the grill skin side down. Grill until just cooked through, about 10 to 15 minutes. Brush with the reserved basting sauce throughout the grilling process. Serve immediately. Combine ingredients in a bowl, mix well. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60849,"Blueberry Hand Pies 3 cups blueberries 1/2 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons lemon zest plus juice of 1/2 lemon
1 teaspoon vanilla extract
3 sheets frozen puff pastry (from two 17.3-ounce packages, such as Pepperidge Farm), thawed 1 large egg beaten with 2 tablespoons water 2 cups powdered sugar 1/2 teaspoon vanilla extract
Instructions: For the filling: Combine the blueberries and granulated sugar in a medium saucepan over medium heat. Bring to a boil, reduce the heat and cook, stirring, until the sugar is melted and the berries have started to burst, a few minutes. Stir together the cornstarch and lemon juice in a small bowl until combined, then add to the blueberry mixture. Add the lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use. For the pastry: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment. To make the pies, unfold the thawed pastry and roll out to 10-inch squares if necessary. Cut each square in quarters, making four 5-inch squares from each. Spoon 1 1/2 tablespoons of cooled filling onto one corner of each square. Brush around the squares with the egg wash. Fold the pasty over the filling on each to make a triangle, pressing lightly to remove any air pockets. Crimp the edges shut with a fork. Put the pies on the prepared baking sheets. Brush the tops of the pies with the egg wash. Bake until golden brown, about 20 minutes. Transfer to a cooling rack set over a baking sheet. For the glaze: Mix the powdered sugar, vanilla and 1/3 cup cold water in a bowl until smooth. Drizzle the glaze over the pies and let set until dry. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 60850,"Dobos Torte 6 egg yolks 1/2 cup sugar 1 teaspoon orange zest 1/2 cup plus 1 teaspoon flour 5 tablespoons potato flour (use cake flour if potato is not available) 6 egg whites Chocolate Buttercream, recipe follows Caramel glaze, recipe follows 8 tablespoons vegetable shortening 8 tablespoons unsalted butter, room temperature 2 cups confectioners' sugar 1/2 cup cocoa powder, sifted 1/2 teaspoon vanilla extract 1/4 cups light corn syrup 1/2 cup heavy cream 1/4 cup water 1 cup sugar 1 tablespoon butter Instructions: Preheat oven to 350 degrees F. Beat the egg yolks and sugar until pale and creamy. Mix in the orange zest. Sift together both flours to aerate well and add to the yolk mixture. Beat the egg whites in a separate bowl until they are firm and well peaked. Fold the whipped egg whites into the yolk mixture lightly and quickly. This quantity yields 6 layers. Spread a thin coating of mixture in the bottom of a greased and floured 9 1/2-inch spring-form pan and smooth carefully. Bake immediately for about 5 to 8 minutes. Bake 2 layers at a time if you have the pans. When the cakes are lightly browned, turn into a rack and continue with the other layers. As soon as the filling is finished, set aside the best looking cake layer for the top, and sandwich the rest together with the chocolate buttercream, spreading it over the top and sides. Brush any loose crumbs off the reserved top layer and lay it on a large sheet of waxed paper. Chocolate Buttercream: With an electric mixer, beat the shortening and butter together until blended. Turn the mixer down to the lowest setting and gradually add the confectioners' sugar and the sifted cocoa powder. Turn the mixer back up and beat at high speed until light and fluffy, about 2 minutes. Gradually beat in the vanilla and corn syrup until incorporated. Add the cream and refrigerate. Caramel Glaze: Add water, sugar and butter to a saucepan over a high flame. Bring to a boil and cook until golden amber. Quickly pour the caramel straight over the reserved top layer and smooth it out using a clean and dry long offset spatula. Using a lightly buttered long knife, immediately score the top of the caramel layer into 10 sections, cutting through the caramel glaze, but not through the cake. Leave to cool. Lay the caramel layer on top of the filled cake layers. Do not refrigerate. Store at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60851,"Cranberry Glazed Turkey 1 (12-pound) fresh whole turkey 3/4 cup butter, softened 3 tablespoons fine herbs, divided 1 tablespoon crushed garlic 2 tablespoons (plus 1/2 cup) orange marmalade, divided 2 tablespoons dehydrated onion flakes 2 tablespoons poultry seasoning 2 teaspoons kosher salt 1 teaspoon ground pepper 2 oranges, sliced 2 leeks, sliced and washed 1 (32-ounce) container low-sodium chicken broth 1/2 cup orange juice 1 can jellied cranberry sauce Instructions: Preheat the oven to 450 degrees F. Remove giblets and neck from turkey and rinse inside and out with cold water. Pat dry with paper towels; set aside. In a small bowl, combine softened butter, 1 tablespoon fine herbs, crushed garlic, 2 tablespoons marmalade and onion flakes. Use a fork to mix together until well combined. In a small bowl combine poultry seasoning, 1 tablespoon fine herbs, salt and pepper. Use your hand to carefully loosen the skin around the entire bird. Work half of the butter mixture under the skin of the entire turkey. Rub the remaining butter on the outside of the skin and season with the poultry seasoning mixture inside and out. Stuff the inside of the turkey cavity with oranges and leeks. (Truss if desired.) Add any leftover oranges and leeks to a shallow roasting pan; pour in broth and set aside. Insert a pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breastbone, in the thickest part of the breast. Place turkey breast side up on a rack over the vegetables in the roasting pan. Place in oven and reduce temperature to 325 degrees F. Combine orange juice, remaining marmalade, jellied cranberries, and remaining fine herbs in a small saucepan and simmer until jelly melts. Continue simmering until mixture thickens, about 15 minutes; keep warm. After the turkey has cooked for 2 hours brush on the glaze mixture. When the thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours total. Remove from oven and let turkey rest 15 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60852,"Pork Tenderloin with Chipotle-Maple Mop 2 teaspoons ground coriander 1 teaspoon garlic powder 1/2 teaspoon ground ginger 2 pork tenderloins, each about 12 ounces, silver skin removed 1 tablespoon vegetable oil Kosher salt Freshly ground black pepper 1/4 cup pure maple syrup 2 tablespoons sherry vinegar 2 teaspoons chipotle cl hot sauce 1/2 teaspoon kosher salt Instructions: Position a rack closest to the broiler and preheat to high. Combine the coriander, garlic powder, and ginger. Brush the tenderloins with the oil and rub all over with spices. Season with salt and pepper, to taste. Lay the pork on a small shallow pan and broil until golden, turning once, about 5 minutes per side. (An instant-read thermometer should register 130 degrees F when inserted into the thickest part of the meat.) Meanwhile, for the sauce: Whisk the syrup, vinegar, hot sauce, and salt together in a small bowl. Set about half the sauce aside. Generously brush the tenderloins all over with the remaining sauce. Return to the broiler and cook, turning once, until a deep rich brown, about 2 to 3 minutes. Set meat aside for 5 minutes to rest before slicing. Serve with reserved sauce for drizzling over the meat.

1. Lay the tenderloin on your work surface and slip a sharp knife under the surface of the silver skin. Keeping your knife flat against the meat, make your first cut by slicing away from you and toward the end of the tenderloin.
2. Lift the unattached portion of the silver skin up and place your knife at the point where the skin meets the tenderloin. Slice to separate.
3. Continue moving down the length of the tenderloin, pulling and slicing until the silver skin is completely removed. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 60853,"Angel Food Cake 1 cup cake flour 11/2 cups plus 1 tablespoon sugar (processed in food processor until superfine) 11/2 cups egg whites(about 13) at room temperature 1/2 teaspoon salt 1/2 teaspoon cream of tartar 1 teaspoon almond extract 1/2 teaspoon vanilla extract 5 whole peaches, peeled, pitted and cut into small dice or 2 cups frozen peaches (thawed) 1 cup sugar 1 cinnamon stick 1/2 cup Creame De Peche (peach liqueur) 2 cups confectioners' sugar 1 lemon's juice 1 lemon's zest Water as needed Instructions: Preheat oven to 300 degrees. Sift flour 3 times. Sift again with 3/4 cup plus 1 tablespoon sugar. In an electric mixing machine, making sure bowl is clean and free of oil, beat egg whites until frothy. Add salt, cream of tartar. Beat until it barely holds soft peaks. Beat in remaining 3/4 cup sugar, a little at a time, until it holds stiff peaks. Fold in extracts. Sift 1/4 flour mixture over whites and gently but thoroughly fold it in. Sift and fold in remaining flour, in the same manner, 1/4 at a time. Spoon or pour batter into a very clean, ungreased tube pan. Rap it on the counter to eliminate gaps. Bake for 1 hour 15 minutes or until cake springs back when touched. Invert pan over bottle to cool. Cool completely before inserting sharp knife around edges of pan to loosen. Rap bottom of pan firmly on counter. Invert onto plate. Serve with peach compote and peach glaze.; In a small saucepan add all ingredients. Bring to a boil, lower heat to medium, cook until thickened, 5 to 10 minutes. Remove from heat. Remove cinnamon stick and serve.; In a small saucepan add all ingredients except water. Bring to a medium heat until sugar is combined with liqueur. Stir in water and reduce until desired consistency.; ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 60854,"Coconut Milk 2 cups (480 ml) water 1 cup (75 g) shredded coconut, sweetened or unsweetened Instructions: 1.Place all ingredients into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 3 minutes or until desired consistency is reached. Chill or serve immediately. Strain through a fine mesh sieve or filtration bag for a smoother drink. ","[Chardonnay, Sauvignon Blanc, Riesling]" 60855,"Spice Islands Salad with Sambal Dressing 2 cups (cut 1-inch) green beans 2 cups cauliflower florets 1 cup sliced carrots 4 (4-ounce) suchi/basa fillets (catfish) or any firm white fish will do Salt and freshly ground black pepper 4 teaspoons olive oil 4 teaspoons lime juice 6 cups spring salad greens mix, loosely packed 1 cup halved and sliced cucumber 4 hard-boiled eggs, quartered 1 cup mung bean sprouts 1 cup sambal kacang sauce, recipe follows 1 cup raw shelled peanuts 1 clove garlic, chopped 1 to 4 serrano chiles, chopped (or any fresh, hot cl pepper) 1 (1-inch) piece fresh ginger, chopped 2 cups coconut milk 1 kaffir lime leaf 1/4 cup soy sauce 2 teaspoons tamarind juice Instructions: To make the Salad: Bring a large pot of salted water to a boil over medium heat. Add the green beans, cauliflower and carrots and blanch for 2 minutes. Do not boil them into submission! Drain and set aside. Salt and pepper the fish and pan-fry in a little olive oil and lime juice, over medium heat, until just cooked through and flaky. Sauce: Add the peanuts, garlic, chiles*, ginger and coconut milk to a blender and process into a coarse paste. *Cook's Note: hot, medium or mild, depending on which cl pepper and how many you choose to use. Put the blended ingredients and the kaffir lime leaf in a medium saucepan with the soy sauce and tamarind juice. Bring to a boil, then reduce the heat and simmer 10 to 15 minutes until the sauce thickens. Remove the lime leaf and set aside. Arrange the spring greens on each plate, surrounded by julienned cucumber and hard-boiled egg. Divide the cooked vegetables and sprouts on the greens, and top each plate with a fish fillet. Artistically drizzle sambal kacang over all, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 60856,"Lemon Orzo 4 cups low-sodium chicken broth 2 cups water 1 pound orzo 2 tablespoons olive oil 1 teaspoon lightly packed lemon zest 3/4 teaspoon kosher salt Instructions: Combine broth and water in a small pot and bring to a boil over high heat. When it boils, add orzo. Bring back to a boil, then cover and simmer for 5 to 6 minutes, until most of the liquid has cooked off. Remove from heat and stir in oil, zest, and salt. Taste, adjust seasoning as desired, and serve immediately. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 60857,"Sweet Pumpkin Seeds 1 pumpkin Olive oil, for tossing Ground cinnamon Sugar Instructions: Preheat the oven to 300? F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl. Separate the seeds from the stringy pump, rinse the seeds in a colander under cold water, then shake dry. Don\u2019t blot with paper towels; the seeds will stick. Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out. Toss the seeds with olive oil, cinnamon and sugar. Return to the oven and bake until crisp and golden, about 20 more minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 60858,"Peach Chutney 1 pound peaches (4 to 5 medium) 1/2 cup sugar 1/2 cup apple cider vinegar 1/2 small red onion, chopped 1/4 cup golden raisins 1 tablespoon finely grated fresh ginger 2 wide strips lemon zest 1 cinnamon stick Kosher salt Instructions: Bring a medium saucepan of water to a boil and fill a large bowl with ice water. Cut a small X in the base of each peach using a paring knife, then add to the boiling water and cook just long enough to loosen the skins, 20 to 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water. Remove and peel off the skins, using a paring knife as needed. Pat dry, then chop the peaches into 1/4-inch pieces, discarding the pits. Combine the sugar, vinegar, red onion, raisins, ginger, lemon zest, cinnamon stick, a pinch of salt and 2 tablespoons water in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally to dissolve the sugar, 2 to 3 minutes. Stir in the peaches and return to a simmer. Reduce the heat to low; cook, stirring occasionally, until the peaches are tender but still hold their shape and the liquid is syrupy, 30 to 35 minutes. If the chutney seems dry, add more water, 1 teaspoon at a time. Let the chutney cool, then transfer to a small jar and refrigerate at least 4 hours or up to 2 weeks. ","[Riesling, Moscato, Vinho Verde, Grenache Blanc]" 60859,"Turkey Chili 1 tablespoon olive oil 1 cup chopped sweet onions 1 tablespoon minced garlic 1/4 cup chopped yellow bell peppers 1 pound ground turkey 1 (28-ounce) can crushed organic tomatoes, undrained 1 (16-ounce) can red kidney beans, drained and rinsed 1 tablespoon chili powder 1 tablespoon sugar 2 cups low-sodium chicken stock 1/2 teaspoon garlic powder 1 teaspoon hot sauce (recommended: Tabasco) 11/2 teaspoons sea salt 1 teaspoon dried basil 1/2 teaspoon dried oregano Instructions: In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned. Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 60860,"Mexican cl Pork Chops 1/4 cup light agave 2 1/2 tablespoons kosher salt
1 tablespoon ground cumin
1 teaspoon cracked black pepper 4 cloves garlic, smashed
4 sprigs fresh oregano
3 dried ancho chiles, stemmed, broken and some seeds removed 3 dried ancho chiles, stemmed, broken and some seeds removed
3 dried chipotle chiles, stemmed, broken and some seeds removed 3 dried chipotle chiles, stemmed, broken and some seeds removed
3 dried guajillo chiles, stemmed, broken and some seeds removed
3 dried guajillo chiles, stemmed, broken and some seeds removed One 12-ounce bottle Mexican beer
1 lime, quartered
2 cups ice cubes
4 double-cut, bone-in pork loin chops (each about 1 1/2-inches thick)
2 tablespoons canola oil, plus more for greasing 1 tablespoon granulated garlic
1 tablespoon light brown sugar
1 1/2 teaspoons smoked paprika
1 teaspoon mustard powder 1/2 teaspoon freshly ground black pepper
Grilled Green cl Sauce, recipe follows Pico de Gallo, recipe follows 4 hatch chiles 2 Anaheim chiles 2 jalapenos
2 poblano chiles 1 medium sweet onion, halved
1/2 bunch scallions, trimmed
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon white vinegar
1 clove garlic, minced
Juice and zest of 1 lime
Juice and zest of 1 lime 1/2 bunch cilantro, rinsed
2 cups diced Roma tomatoes 3 tablespoons fresh lemon juice
2 tablespoons seeded, stemmed and minced jalapenos 1 tablespoon fresh celery juice 1 tablespoon chopped fresh cilantro
1 tablespoon extra-virgin olive oil
1 tablespoon kosher salt
1 teaspoon minced garlic
1/2 sweet onion, cut into 1/4-inch dice Instructions: In a large saucepan set over high heat, add 1 cup water, the agave, 2 tablespoons salt, the cumin, cracked black pepper, garlic, oregano, 2 of the anchos, 1 of the chipotles, 2 of the guajillos, the beer and limes. Cook, stirring, until the salt dissolves. Remove from the heat, add the ice, and stir until cool. Pour the brine into a large, resealable plastic bag and add the pork chops. Seal the bag and refrigerate for up to 1 hour. Preheat the grill to high heat and wipe the grates down carefully with some oiled paper towels to clean and create a nonstick surface. In a dry skillet set over medium-high heat add the remaining 1 ancho, 2 chipotles and 1 guajillo cl. Cook the chiles until fragrant and lightly charred, 1 to 2 minutes. Place the chiles in a spice grinder and grind to a fine powder. In a small bowl, add the cl powder, cumin, granulated garlic, sugar, paprika, the remaining 1/2 tablespoon salt, the mustard and ground black pepper. Mix to combine, and set aside. Remove the pork chops from the brine, then pat dry and brush with the canola oil. Coat evenly all over with the spice rub. Grill the pork chops for 2 1/2 minutes. Rotate the chops 90 degrees and cook another 2 1/2 minutes to create crosshatch sear marks. Flip the chops over and repeat the same process on the second side. Move the chops to an area of the grill with medium heat and continue cooking until cooked through and an internal thermometer inserted in the chops reads 145 degrees F for medium doneness, 7 to 8 minutes. Rest the chops for 5 to 7 minutes for the juices to redistribute. Serve the pork chops with the Grilled Green cl Sauce spooned over the top and garnish with Pico De Gallo. In a large bowl, add the hatch chiles, Anaheim chiles, jalapenos, poblanos, onions and scallions. Drizzle with 1 tablespoon of the olive oil and 1 teaspoon of the salt, and mix to coat. Grill the chiles, onions and scallions until charred, 2 to 3 minutes per side. Set the scallions and onions aside; place the chiles in a bowl, cover with plastic wrap, and steam for 6 to 8 minutes. Once the chiles cool, carefully scrape away and discard the charred skin, then remove the stems and seeds, and roughly chop. In the bowl of a food processor, add the chiles, onions, scallions, the remaining 1 tablespoon oil, the remaining 1 teaspoon salt, the vinegar, garlic, lime juice, zest and cilantro. Process until smooth and bright green, 1 to 2 minutes. Pour in a bowl, then cover and refrigerate until ready to use. In a small bowl add the tomatoes, lemon juice, jalapenos, celery juice, cilantro, oil, salt, garlic and onions. Mix to combine, then cover and refrigerate for 15 to 20 minutes. Drain the excess liquid before serving. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 60861,"Vongole Pizza with Andouille, Clams and Scallops 1 cup diced andouille or chorizo sausage 2 teaspoons olive oil 1 (1-pound) refrigerated or frozen pizza or bread dough, thawed 1 (6-ounce) can baby clams, drained 2 cooked scallops, chopped 1 teaspoon dried oregano 1 (10-ounce) package frozen spinach, thawed and well drained 1 cup oil-packed sun-dried tomatoes 2 cups shredded part-skim mozzarella cheese 2 tablespoons grated Parmesan Instructions: Preheat oven to 450 degrees F. Cook sausage in the olive oil in a large skillet over medium-high heat until browned and crisp. Remove from heat. Press the thawed dough into a 15-inch circle. Top dough with spinach and sun-dried tomatoes. Top with chopped scallops, baby clams and half of the sausage, then both cheeses. Sprinkle with dried oregano. Bake 10 to 12 minutes, until cheese melts. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 60862,"Smoked Salmon with Carpaccio of Raw Beetroot, Horseradish and Watercress 4 baby beetroots, scrubbed 1/2 lemon, juiced Salt and freshly ground pepper Extra-virgin olive oil 1/2 teaspoon good balsamic vinegar 14 ounces (400g) wild smoked salmon Small bunch watercress 1 by 2.5cm (1-inch) piece fresh horseradish Instructions: Using a metal speed peeler, shave the beetroot into a bowl. Add the lemon juice, a little salt and pepper, a good lug of olive oil and the balsamic vinegar, and mix. On a large plate, wave the salmon around freestyle. Throw on some sprigs of watercress, then the beetroot. Using a sharp grater, such as a microplane, finely grate the horseradish over. Add a little of the beetroot juice and a bit of pepper, then finish with a drizzle of olive oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60863,"Turron de Coco 1 (14-ounce) can sweetened condensed milk 1/2 cup coconut milk 2 tablespoons unsalted butter, cubed 1 teaspoon orange zest 3 cups finely shredded unsweetened coconut 1 teaspoon vanilla extract 7 ounces dark chocolate bar (at least 70-percent cacao), chopped 2 tablespoons grapeseed oil Instructions: Grease an 8-inch baking pan and line with parchment paper, allowing overhang on all sides. In a medium-size heavy saucepan, combine condensed milk, coconut milk, butter, orange zest and shredded coconut. Stir constantly over medium heat until it begins to pull away from the pan and clumps together, about 10 minutes. Off heat, stir in the vanilla while still warm. Pour into the prepared pan then spread evenly with an offset spatula until smooth. Bring to room temperature then wrap and chill until firm, at least 2 hours. Place chocolate in a heatproof mixing bowl and set over a pot of gently simmering water. Stir constantly until the chocolate is completely melted. Off heat, stir in the grapeseed oil. While still in the pan, pour half of the melted chocolate over the coconut mixture and spread in an even layer. Chill in the freezer until set, about 10 minutes. Lift out of the pan and gently turn onto a layer of parchment or wax paper. Pour remaining chocolate over coconut and spread in even layers so that it is coated on both sides. Return to freezer until set, an additional 10 minutes. Peel off of wax paper, trim on all sides, and cut into two rectangular tablets. Cut into desired shapes. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 60864,"Taco Yucateco 1 1/2 cups orange juice 1/2 cup lime juice
3 1/2 ounces annatto (achiote)
1 tablespoon apple cider vinegar
1 tablespoon dried oregano
1 tablespoon whole black pepper
1 tablespoon salt
1/2 teaspoon ground cumin
3 cloves garlic
1/2 onion
4 pounds pork butt 1 banana leaf
1 habanero pepper, seeded and chopped 1 red onion, julienned
6 1/4 ounces sour orange juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1 quart dried whole black beans, rinsed 3 cloves garlic
1 1/2 onions, quartered 2 ounces canola oil 1 cup corn masa, such as Maseca Instructions: For the marinade: Mix the orange juice, lime juice, annatto, vinegar, oregano, black pepper, salt, cumin, garlic and onion in a blender. For the cochinita pibil: Remove some fat off the pork butt and cut into 3- to 4-inch square chunks. Cut the banana leaf in to 5 to 6 pieces. Cover the inside of a pressure cooker with the banana leaves. Put the pork chunks in the pressure cooker and cover with the banana leaves. Cover the pork with the marinade and cook on medium-low pressure until the meat can be shredded with a fork, about 1 1/2 hours. For the pickled red onions: Mix the habanero, onion, orange juice, salt, pepper and oregano in a bowl and let it rest for at least 1 1/2 hours. For the beans: Fill a pot with 6 quarts of water and add the beans, garlic and 1/2 onion. Boil for 40 minutes to 1 hour, moving the beans every 10 minutes. Cook the remaining onion in a skillet for 5 minutes. Add the caramelized onions to the beans and blend. For the corn tortilla: Mix together the masa and 3/4 cup hot water until thoroughly combined. Shape into balls about the size of a golf ball. Using a tortilla press, place each masa ball in between two sheets of plastic wrap and press. Heat a pan over medium-high heat. Add a tortilla and cook for about 30 seconds; flip and cook for another 30 seconds. To assemble the taco: Put a full spoon of the black beans on a warm tortilla, then top with the cochinita pibil and finish with 3 to 4 pieces of pickled red onions. ","[Chardonnay, Sauvignon Blanc, Tempranillo, Garnacha]

" 60865,"Homemade Guacamole 1/4 cup chopped fresh cilantro 3 tablespoons finely diced red onion Few tablespoons canola oil, optional 3 ripe Hass avocado, peeled, pitted and diced Juice of 2 limes 1 or 2 jalapenos, finely diced Salt and freshly ground black pepper Instructions: Mash the cilantro, onions, canola oil, if using, avocados, lime juice and jalapenos together in a bowl, using a fork; guacamole should be chunky. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 60866,"Albondigas 8 ounces ground Mexican chorizo 5 ounces ground beef 5 ounces ground pork 5 ounces finely chopped yellow onion 1/2 cup panko breadcrumbs 1 1/2 tablespoons tomato paste 2 teaspoons dried oregano 2 teaspoons sweet paprika 1 teaspoon garlic salt 1/2 teaspoon Aleppo pepper 1/2 teaspoon ground turmeric 1/4 teaspoon ground cumin 2 medium eggs Cuban Catsup, recipe follows, warmed Serving suggestion: fresh greens 3/4 cup chopped tomatoes 1 tablespoon ground cumin 1 1/2 teaspoons apple cider vinegar 1 teaspoon finely chopped garlic 1 teaspoon sweet paprika 1/3 teaspoon Aleppo pepper 1/3 teaspoon ground turmeric 1/4 teaspoon kosher salt 1/8 teaspoon smoked paprika 2 ounces extra-virgin olive oil Instructions: Put chorizo, beef, pork, onion, panko, tomato paste, oregano, paprika, garlic salt, Aleppo pepper, turmeric, cumin and eggs in a large mixing bowl and knead together with your hands (using gloves is a good idea) until everything is thoroughly combined. Form the mixture into a ball, then cover and refrigerate, 30 minutes. Preheat the oven to 350 degrees F. Line a half sheet pan or cookie sheet with parchment paper. Working quickly, weigh out 1-ounce portions of the meat. Roll each portion into balls and transfer to the lined sheet pan. Roast, about 40 minutes. Toss the meatballs in the Cuban Catsup and serve over fresh greens, if desired. Combine the tomatoes, cumin, vinegar, garlic, paprika, Aleppo pepper, turmeric, salt, smoked paprika and 3/4 cup water in a small saucepan, and bring to a slow simmer over medium-low heat. Continue to cook, stirring occasionally, until most of the liquid has reduced and the mixture has thickened, about 10 minutes. Allow to cool for 10 minutes. Transfer to a non-reactive container and chill in the refrigerator for about 30 minutes. Pour the mixture into a blender and blend on high. With the blender running, drizzle in the oil to form an emulsion. ","[Rioja, Tempranillo, Garnacha, Barbera]" 60867,"Tropical Fruit Brulee 1 (2-inch) piece gingerroot, peeled and roughly chopped 1 cup heavy cream 1 vanilla bean, split and seeds scraped 3/4 cup sugar 1/2 Hawaiian golden pineapple, peeled, cored, and cut into 1/2-inch-thick slices 2 ripe Champagne mangoes, peeled, pitted, and cut into 1/4-inch-thick slices 4 baby bananas, peeled and cut in 1/2 2 kiwi, peeled and cut into 1/4-inch thick slices 1 box gooseberries 2 sprigs mint, leaves only and chopped 1/4 cup fresh pomegranate juice (from 1 11-ounce pomegranate) 12 sable Bretons Instructions: Wrap the ginger in a layer of cheesecloth, gather, and tie into a little bag. Squeeze the ginger juice into a small dish (you will have about 1 1/2 teaspoons of juice). In a medium bowl and using a whisk, whip the heavy cream until medium peaks form, then add the ginger juice. Refrigerate until ready to use. Rub together the vanilla bean seeds with 4 tablespoons sugar. Toss together the pineapple, mangoes, bananas, kiwi, gooseberries mint leaves, and vanilla sugar. Divide the fruit among 4 creme brulee dishes and gently press the fruit down. Sprinkle 1 tablespoon sugar atop each dish and caramelize the sugar with a blowtorch; repeat the caramelization process with the remaining sugar. Spoon 1 tablespoon pomegranate juice around the fruit and serve immediately with the whipped cream and sables Bretons on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 60868,"Cheddar-Bacon Wedge Salad 4 slices thick-cut bacon 1 cup mayonnaise 1/2 cup buttermilk 1/2 cup sour cream 1 clove garlic, minced 1/2 teaspoon distilled white vinegar 1/2 teaspoon Worcestershire sauce Kosher salt and freshly ground pepper 1/8 teaspoon cayenne pepper 1 head iceberg lettuce 1/2 cup grated sharp cheddar or cheddar-jack cheese Instructions: Fry the bacon in a skillet over medium heat until slightly crisp, 12 to 15 minutes. Drain on paper towels; set aside to cool. Combine the mayonnaise, buttermilk, sour cream and garlic in a large bowl. Add the vinegar, Worcestershire sauce, 1/4 teaspoon salt, 1/2 teaspoon pepper and the cayenne and whisk until the mixture is smooth. Chop the bacon into pieces. Cut the iceberg head in half, then cut each half into 2 wedges. Spoon dressing over each wedge so it drips down the sides, then sprinkle with the cheese and bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60869,"Lazy Ratatouille 2 large eggplants Kosher salt 2 red peppers 2 yellow peppers About 1/2 cup olive oil, for cooking 4 small zucchini, cut into thick rounds 2 onions, sliced 2 cloves garlic, minced 2 pepperoncini, crushed 1 bay leaf 1 sprig fresh rosemary 8 medium tomatoes, seeded and roughly chopped Freshly ground black pepper Handful or 2 chopped fresh basil leaves Instructions: Preheat the oven to broil. Thickly slice the eggplant, and lay the rounds on cake racks which you've placed in the sink. Salt, very generously, and leave 30 minutes for the excess water to drain off. When they are ready, rinse them well under the tap and pat them dry with a towel. While the eggplant drains, put the red and yellow peppers in the oven and broil to blacken the skin on all sides, 20 minutes total. Remove to a bowl, cover with plastic wrap, and let sit 5 minutes. The skin will now peel off easily. Peel and seed, then slice the flesh to julienne and put it in a large bowl. Turn the oven down to 450 degrees F. Put some oil on a baking sheet and toss the zucchini slices in it. \Grill\ in the oven, turning once, about 10 minutes. Remove, and add to the peppers. Finally, cut the rinsed and dried eggplant into large chunks, toss in oil, and spread on the baking sheet, and \grill\ also, about 15 minutes. As things are done, add them to the bowl. While the vegetables are in the oven, heat a spoonful of olive oil in a saute pan, and fry the onions until soft. Add the garlic, pepperoncini, bay leaf, and rosemary, and saute 1 minute. Add the tomatoes. Cook the tomatoes until they are very soft and the whole mixture thickly soupy, about 15 minutes. Pour the tomato over the vegetables, and toss everything. Check the seasonings. Serve at room temperature with the basil scattered over. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]

" 60870,"Jagerschnitzel with Bacon Mushroom Gravy (Jager = Hunter) 1 1/2 pounds pork loin, cut into 6-ounce portions 1 cup all-purpose flour 1 tablespoon salt 1 teaspoon freshly ground black pepper 1 teaspoon granulated garlic 1 teaspoon paprika 1 egg 1/2 cup milk 2 teaspoons mustard 1 cup crushed unsalted crackers 1 cup panko bread crumbs 1/2 pound bacon, diced 1/2 diced yellow onion, approximately 1/2 cup 2 cups sliced button mushrooms 1/4 cup red wine Olive oil, for frying 2 cups beef stock 2 tablespoons unsalted butter, room temperature 2 tablespoons chopped fresh Italian parsley leaves Instructions: Preheat oven to 350 degrees F. Pound pork slices between sheets of plastic wrap to 1/4-inch thickness. In a shallow medium bowl, mix together 3/4 cup flour with salt, pepper, garlic and paprika. In another shallow medium bowl, combine egg, milk and mustard. In another medium shallow bowl, combine cracker and panko crumbs. Dredge pork slices first in flour, then in egg wash, and finally in crumbs. Let set on a baking sheet fitted with a cooling rack for 5 minutes. In a medium saute pan over medium heat cook the bacon until crispy. Remove from pan to drain on paper towels. In same pan with bacon fat, add onions and saute for 3 minutes. Add mushrooms and continue sauteing for 2 minutes. Stir in 1/4 cup flour. Cook flour to make roux until light brown, about 2 minutes. Add wine and cook for 3 minutes, reducing by 1/3, then add stock. Continue cooking to reduce by 1/3 again. Season with salt and pepper. Keep warm. Heat 1/4-inch oil in thick saute pan or cast iron skillet to 350 degrees F. Cook pork evenly on both sides, about 5 minutes for the first side, 3 to 4 minutes for the second. Remove to platter when done. Add butter to sauce, stirring until it has melted. To serve, cover pork with sauce. Sprinkle with chopped bacon and fresh parsley to garnish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 60871,"Sausage and Bean Stew 2 tablespoons extra-virgin olive oil 1 pound hot and/or sweet Italian sausage, cut into 1-inch pieces
6 cloves garlic, chopped
2 carrots, chopped
1/2 fennel bulb, cored and chopped 1/2 onion, chopped 1 tablespoon fresh thyme Kosher salt and freshly ground pepper 1/2 cup panko breadcrumbs 1 15.5-ounce can navy beans (do not drain)
1 15-ounce can cherry tomatoes Instructions: Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat; add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate using a slotted spoon. Reduce the heat to medium low and add the garlic to the skillet. Cook, stirring often, until lightly browned, about 2 minutes. Add the carrots, fennel, onion, 2 tablespoons water, 1/2 tablespoon thyme and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables soften, 15 minutes. Preheat the broiler. Combine the panko with the remaining 1 tablespoon olive oil, 1/2 tablespoon thyme and 1/4 teaspoon each salt and pepper; set aside. Return the sausage to the skillet along with the beans and their liquid, the tomatoes and 1/2 cup water. Bring to a boil, then reduce the heat to medium and gently simmer until the liquid is slightly reduced, about 5 minutes. Sprinkle the panko mixture evenly over the stew and broil until golden, about 4 minutes. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 60872,"Cinnamon Rolls 4 eggs 6 ounces granulated sugar 1 teaspoon fine salt 2 cups milk, lukewarm 4 ounces margarine 8 cups all-purpose flour, divided 2 tablespoons yeast 4 ounces margarine 2 cups brown sugar 3 tablespoons ground cinnamon 1 cup pecans, chopped 4 cups powdered sugar 1 cup milk 4 ounces margarine 1 tablespoon almond extract Instructions: For the dough: In a large mixing bowl, beat the eggs, granulated sugar, and salt for the dough mixture. Combine the warm milk and margarine and add to the egg mixture. Slowly add 4 cups flour and beat well. Add the yeast and mix thoroughly. Add the remaining 4 cups flour and mix on medium speed for 7 minutes. Place the dough in an oiled bowl and cover with plastic wrap. Let the dough rise to double its size, about 1 hour. Preheat the oven to 350 degrees F. Roll the dough into a 1 1/2-by-2-foot rectangle. For the filling: Spread 4 ounces of margarine over the dough and sprinkle entire surface with brown sugar, cinnamon, and chopped pecans. Roll the dough into a cylinder shape starting with the bottom edge, and then cut into 12 slices. Place the slices onto an oiled pan and bake for 15 minutes. Cool and cover with icing. For the icing: Stir the powdered sugar, milk, margarine and almond extract until thoroughly combined. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60873,"Lobster Ravioli 1 1/2 cups chopped cooked lobster meat 1/3 cup ricotta cheese 1 tablespoon grated Parmesan 1 tablespoon minced scallions 1 teaspoon minced fresh parsley 1/2 teaspoon chopped fresh dill 1/2 teaspoon Worcestershire sauce 1/8 teaspoon hot pepper sauce 1/2 teaspoon salt 2 pounds fresh pasta dough, homemade or store-bought, rolled out into thin rectangles 2 cups roasted plum tomato sauce, recipe follows 1 cup heavy cream 2 teaspoons chopped fresh tarragon Chopped cooked lobster or diced fresh plum tomato, and fresh tarragon, for garnish 1 tablespoon olive oil 1 cup finely chopped onion 2 teaspoons minced garlic 1 cup roasted plum tomatoes (5 plum tomatoes cut in half, drizzled with olive oil, put in a roasting pan and roasted at 325 degrees for about 45 minutes, then skinned and cored, and the flesh chopped) 1 cup tomato sauce (your own or store bought) 1/2 cup chicken stock or canned broth 1/4 cup chopped fresh basil leaves 1/2 teaspoon salt 1/4 teaspoon ground black pepper Instructions: Place all the filling ingredients in a large bowl and stir to combine. Lay 1 sheet of pasta on a floured surface, and place heaping teaspoons of the filling on the pasta at 1 1/2-inch intervals, in lines 1 1/2 inches apart, until you have covered half the sheet. Brush the edges of the dough with water, and fold over the uncovered side of the dough. Pinch edges to seal. Using a fluted pastry wheel cut down the length of the dough between the mounds of filling. Then cut each strip into individual ravioli parcels. Pinch all edges to seal, using a little water if necessary. Repeat with all dough and all filling. Arrange the ravioli in a single layer on a floured dish towel, and let them dry for about 1 hour, turning them over after 30 minutes. Bring a large pot of salted water to a boil. Add the ravioli and cook for 10 to 12 minutes, until tender. When ready, the pasta will rise to the surface of the water. Meanwhile heat the tomato sauce to a simmer. Stir in the cream and tarragon, and gently bring the sauce back to the simmer. Remove from heat. Drain the ravioli and serve with the tomato cream sauce and garnishes.; Heat oil in a large skillet, and saute the onion and garlic over medium heat until softened. Stir in the roasted tomatoes, tomato sauce, chicken stock and basil. Simmer for 5 minutes, stirring occasionally. Adjust seasonings with salt and pepper. Yield: 3 cups; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barolo]

Note: The wine pairing suggestions are based on general guidelines and may not be suitable for everyone's taste preferences." 60874,"Easter Flower Cupcake 1 Vanilla Cupcake, recipe follows 2 to for 4 tablespoons White Fluff Frosting, recipe follows Pink and yellow sanding sugar 5 pink candied Jordan almonds 1 red jujube 1 piece green fruit-by-the-foot 2 2/3 cups sugar 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces 2 large eggs 2 large egg yolks 2/3 cup milk 2/3 cup water 2 1/2 teaspoons pure vanilla extract 2 2/3 cups all-purpose flour 1 1/3 cups cake flour 4 teaspoons baking powder 1/2 teaspoon fine salt 1/4 cup whole milk 2 teaspoons pure vanilla extract 10 tablespoons unsalted butter, softened 5 cups confectioners' sugar 1/2 cup marshmallow fluff Pinch fine salt Instructions: Frost the cupcake. Top with pink sanding sugar. Place Jordan almonds on top in a flower petal pattern. Press a jujube candy in the center of the flower. Cut the fruit-by-the- foot to make the flower stem, press onto the cake. Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside. Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend. Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes. Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting. Whisk the milk and vanilla extract together in a small bowl. Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Frost cupcake immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 60875,"Ginger Stars 8 ounces cream cheese, softened 2 sticks unsalted butter, softened 1/3 cup granulated sugar 2 teaspoons grated peeled fresh ginger Pinch of salt 2 cups all-purpose flour, plus more for dusting 1 large egg 1/2 cup minced crystallized ginger Coarse sugar crystals, for decorating Instructions: Beat the cream cheese, butter, granulated sugar, grated ginger and salt in a large bowl with a mixer until light and fluffy. Add the flour and mix until combined. Turn the dough out onto a sheet of plastic wrap and pat into a 1-inch-thick rectangle. Wrap in the plastic wrap and refrigerate until firm, about 1 hour. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the dough into a 1/8-inch-thick rectangle, then fold into thirds like a letter. Roll out again to about 1/3 inch thick. Cut into stars using 1 1/2-to-2-inch cookie cutters and place 1 inch apart on the prepared baking sheets. Reroll the scraps and repeat. (Refrigerate the dough if it gets too soft.) Beat the egg and 1 tablespoon water in a small bowl. Lightly brush the cookies with the egg wash, then sprinkle with the crystallized ginger and coarse sugar. Refrigerate the cookies until firm, about 20 minutes. Preheat the oven to 350 degrees F. Bake until the cookies are slightly puffed and golden brown, 15 to 20 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 3 days. ","[Chardonnay, Gewrztraminer, Riesling, Pinot Grigio]" 60876,"Sunny's Meatloaf al Pastor 2 slices white bread 3 canned pineapple rings, finely chopped, plus the juice from the can 1 tablespoon olive oil
1/2 cup finely chopped white onion Kosher salt and freshly ground black pepper
1/2 teaspoon liquid smoke
2 pounds ground pork
1/2 cup canned green chiles
2 teaspoons adobo spice with pepper
1 large egg, beaten
1/2 cup salsa verde 1/2 cup finely chopped white onion
1/2 cup chopped fresh cilantro
1/4 cup salsa roja
Lime wedges, for serving Instructions: For the loaf: Preheat the oven to 375 degrees F. Put the bread in a bowl and add the pineapple juice. Let soak for about 10 minutes. In a large pan over medium-high heat, add the olive oil. Add the onion, chopped pineapple, a pinch of salt and a few grinds of black pepper and cook a few minutes without stirring, allowing everything to sit in the pan to create a golden crust. Add the liquid smoke and stir to combine. Set aside until cool enough to handle. In a large bowl, add the ground pork, green chiles, adobo spice, egg, soaked bread, a few grinds of black pepper and the pineapple and onion mixture. Mix to combine but don't overmix. On a baking sheet lined with parchment paper, free-form a loaf (about 8 inches by 4 inches) from the mixture. Bake, uncovered, until the meatloaf is cooked through and browned, about 50 minutes. For the topping: Spoon the salsa verde over the top of the meatloaf and gently tent with aluminum foil for 10 minutes. When ready to serve, top with the onion, cilantro and salsa roja, then slice and serve with a wedge of lime. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 60877,"Honey Punch 1/2 cup honey 2 cups apricot nectar Juice of 2 lemons One 25.4-ounce bottle sparkling apple juice, such as Martinelli's Lemon slices, for garnish Instructions: In a small saucepan, bring 1/2 cup water to a boil. Add the honey to the boiling water, then chill.
Add the cooled honey syrup to a pitcher with the apricot nectar, lemon juice and sparkling apple juice. Serve over ice with lemon slices to garnish. ","[Chardonnay, Moscato, Riesling]" 60878,"Creamy Lemon Chicken 1/4 cup Gold Medal? all-purpose flour 4 boneless skinless chicken breasts 1 can (18 oz) Progresso? Recipe Starters? creamy roasted garlic with chicken stock cooking sauce 3 tablespoons lemon juice Chopped fresh parsley, if desired Grated lemon peel, if desired Hot cooked rice, if desired Instructions:

1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small shallow dish, mix flour with 1 teaspoon salt and 1/2 teaspoon pepper; dip each chicken breast into flour mixture, coating all sides.
2. In 10-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Cook chicken breasts in oil 6 to 8 minutes, turning once, or until brown. In small bowl, mix cooking sauce and lemon juice.
3. Pour sauce mixture over chicken. Reduce heat to medium-low; simmer 5 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165 degrees F). Sprinkle with parsley and lemon peel. Serve with rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60879,"Ricotta, Pecorino and Parmesan Ravioli 5 fresh large organic egg yolks 1 pound strong pasta flour (Tipo OO) 2 tablespoons extra-virgin olive oil 4 sprigs fresh sage, leaves picked 9 ounces buffalo ricotta 2 tablespoons finely grated pecorino, plus extra for finishing 2 tablespoons finely grated Parmesan, plus extra for finishing Small bunch fresh marjoram, leaves picked, 1/2 finely chopped, other 1/2 kept whole and reserved 1 lemon, zested Sea salt and freshly ground black pepper Instructions: Make the pasta by plonking the eggs and flour in a food processor, turning it on and within 30 seconds it should look like chewy-looking bread crumbs. These will start to come together into larger balls of dough. Take the dough out and work by hand for 2 minutes or until smooth, silky and elastic. Wrap in plastic and allow to rest in the refrigerator. Prepare the filling by mixing everything except the whole marjoram leaves together, checking the seasoning. Cut off pieces of the pasta and roll out on a lightly floured clean work surface to about 1mm thick, then cut into pieces about 14 by 14cm (6 by 6 inches). Place a good heaped teaspoon of filling on 1 side, then using a clean pastry brush and some water, lightly but evenly brush the pasta. Pinch 1 side of the pasta over the filling so it forms a parcel, then with your thumb or the base of your palm gently pat the pasta down all around the filling. (The most important thing about ravioli is it must be sealed completely, so if there are any rips, chuck them out.) Trim and cut the ravioli into shape with a knife or crinkly cutter. Cook the ravioli in salted, gently boiling water for 3 to 4 minutes. Meanwhile, fry the marjoram leaves and sage leaves in the olive oil until crispy, then drain on kitchen paper. Put the cooked ravioli in a warmed small frying pan, add a little of the cooking water and another tablespoon of the grated pecorino, and toss. To serve, spoon the ravioli into a dish, sprinkle some of the crispy herbs on top, and add another grating of Parmesan and some freshly ground black pepper to finish. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]

" 60880,"Monte Cristo Peanut oil, for frying 1 cup all-purpose flour
1 cup soda water
1 egg
2 slices white pullman bread
1 slice Swiss cheese 2 ounces black forest ham, sliced thin
2 ounces deli turkey, sliced thin
1 slice American cheese Powdered sugar, for dusting
Raspberry preserves, for serving Instructions: Fill a Dutch oven 3/4-inch deep with peanut oil and bring to 350 degrees F. Whisk together flour, soda water and egg until combined, then set aside. Place one piece of the bread on a prep surface and add the Swiss cheese, then ham. On the second piece of bread place the turkey, then American cheese. Sandwich together, making sure that all the fillings aren't sticking out, to prevent burning. Dip sandwich in batter, being sure to coat it completely, then drop into oil. Cook until golden brown, for 3 minutes on one side, then flip and cook for another 3 minutes. Remove and let drain on paper towels. Dust with powdered sugar, then cut sandwich into quarters and serve with a side of raspberry preserves. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 60881,"Chicken Pisano 2 large potatoes 1 green bell pepper 1 red bell pepper 1 yellow bell pepper 4 boneless, skinless chicken breasts or the equivalent amount of alternative cut of boneless chicken, if desired 2 tablespoons olive oil 4 (3 to 4-ounce) Italian sausage links 4 ounces salted butter 1 small can sliced jalapenos (sizes will vary) or approximately 1 fresh jalapeno, sliced 1/4 teaspoon Italian seasoning or 1/4 teaspoon combined dried basil and oregano Freshly ground black pepper 2 ounces all-purpose flour 4 ounces dry cooking sherry 1 to 2 (14-ounce) cans beef stock Cooked egg noodles or fettuccine, as an accompaniment, optional Instructions: Wash and peel the potatoes, then quarter and slice the quarters into 1/4-inch sections, producing triangle shaped pieces. Wash and core the bell peppers, then cut them into 1 by 1-inch pieces.
Wash the chicken and pat dry. Cut the chicken into strips or leave the breast whole (add 5 minutes of cooking time to whole/large pieces of chicken).
Cut each sausage link on the bias into 4 pieces. In a nonstick 14-inch saute pan over medium-high heat add the olive oil and sausage, and brown the sausage, for about 5 minutes. Once the sausage is browned, add the chicken, and brown it on all sides, about 5 to 10 minutes. Once the chicken is browned, reduce the heat to medium and add the butter, all of the bell peppers, the jalapenos and potatoes. Sprinkle with 1/4 teaspoon Italian seasoning and 3 turns of a peppermill, or a good pinch of black pepper. Saute on medium heat for 5 minutes, stirring occasionally. Stir in the flour and cook it until the roux is light golden brown, about 1 minute. Reduce the heat to low. Carefully add the sherry, avoiding the open flame, to deglaze pan. Add 1 can of beef stock and stir to combine. Mixture will thicken, while simmering on low heat for 10 minutes; if you like thinner gravy add more beef stock until the desired thickness is formed. Season with more salt and pepper, to taste. Transfer the chicken pisano to a serving bowl and serve. This dish is delicious by itself or served over a bed of egg noodles or fettuccini. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 60882,"Cannoli 2 1/2 cups flour 1 1/2 eggs plus 2 yolks 1/4 cup melted butter 1/2 cup Marsala 1 egg white, beaten Oil, for frying 1 pound whole milk ricotta, drained 6 tablespoons super fine sugar 2 tablespoons candied orange rind, chopped 1/4 lemon, juiced 1/8 teaspoon cinnamon 1/2 vanilla bean, scraped 1/4 cup chopped pistachios, optional Instructions: Shells: Place the flour on a work surface and make a well. Place eggs, yolks, butter, Marsala in the well and combine them with a fork. Gradually incorporate the flour, little by little. Knead the dough until smooth, about 10 minutes. Let rest, covered with a damp cloth, about 30 minutes in the refrigerator. Roll the dough very thin and cut into 4-inch squares with a pizza cutter. Grease 3/4-inch cannoli tubes and roll the dough around them, sealing the overlap with beaten egg white. Deep-fry them at 335 degrees F until golden brown. Cool and carefully slide them off the tubes. Filling: Drain the ricotta overnight in a cheesecloth-lined colander in the refrigerator. The next day, place ricotta, sugar, orange rind, lemon juice, cinnamon, and vanilla scrapings in the food processor and blend until very smooth. Just before serving, pipe the filling into each shell with a pastry bag and large plain tip. Dip the ends in chopped pistachios if you like. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60883,"Italian Meat Bowls 1/3 cup whole milk 1/2 cup Italian breadcrumbs 2 cloves garlic, grated 1 large egg, lightly beaten 3/4 cup grated Parmesan
Kosher salt 1 pound 80 percent ground beef Nonstick cooking spray, for the rack 6 ounces part-skim mozzarella, cut in to 24 cubes 1/2 cup prepared marinara sauce
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper Instructions: Combine the milk and 1/4 cup of the breadcrumbs in a large bowl and allow it to sit for 5 minutes. Add the garlic, egg, 1/2 cup of the Parmesan and 1 teaspoon salt. Use your hands to stir everything together until well combined. Add the ground beef and mix until just combined. Drop rounded tablespoons of the meat mixture into a 24-cup miniature muffin tin. Use your fingers to push the meat into the bottom and up the sides of each cup to form a small bowl shape. Press 1 cube of mozzarella into each bowl. Cover with plastic wrap and freeze until solid, about 2 hours. (This can be done a day in advance.) Position an oven rack in the upper third of the oven and preheat it to 450 degrees F. Set a cooling rack over a rimmed baking sheet and spray it generously with cooking spray. Put the remaining 1/4 cup breadcrumbs in a small bowl. Use a small offset spatula or butter knife to help nudge the frozen meat bowls out of the muffin tin. Roll the outside of each bowl in the breadcrumbs to coat completely and place on the prepared rack. Spoon 1 teaspoon of marinara sauce into each bowl. Combine the oregano, crushed red pepper and remaining 1/4 cup Parmesan in a small bowl and sprinkle some on each meat bowl.
Bake, rotating the baking sheet once halfway through, until the meat is just cooked through and the breadcrumbs are crispy, 15 to 20 minutes. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 60884,"Fattet Battenjen 2 pounds eggplant (about 4 medium) 1 tablespoon sea salt
2 cups vegetable oil
4 cups whole yogurt 2 tablespoons tahini
1 lemon, juiced
3 cloves garlic, crushed into a paste
1 teaspoon pomegranate molasses
1 teaspoon sea salt
2 pita loafs, cut in about 1-inch equal squares and toasted 2 cups chickpeas with liquid from the can
1 teaspoon sea salt
1 teaspoon ground cumin, plus a pinch
1/2 cup fresh parsley, chopped
1 teaspoon paprika
2 tablespoons pomegranate seeds
2 tablespoons sundried cranberries
1 tablespoon unsalted butter, melted
2 tablespoons pine nuts, toasted
3 to 4 mint leaves, for garnish (optional)
Instructions: For the eggplant: Remove the tops from the eggplants and slice them the long way into 1-inch slices. Rub the sea salt on the flesh sides of each eggplant and place them into a strainer on top of a large bowl. Let them sit for an hour in a cool place. Cut the eggplant into 1-inch cubes, all about the same size so that they will cook evenly.
Heat the oil in a high-sided skillet over medium-high heat to 350 degrees F on a deep-fry thermometer. Line a plate with paper towels.
Carefully drop one piece of eggplant into the oil, and when it starts to sizzle, add a few more handfuls. Working in batches, fry the eggplant until they are golden and crispy, stirring occasionally, 4 to 5 minutes. Transfer the fried eggplant to the paper-towel-lined plate.
For the tahini yogurt garlic sauce: Whisk the yogurt in a large bowl until smooth. Add the tahini, lemon juice, garlic, pomegranate molasses and sea salt and whisk until combined and smooth.
For the layers: Lay the toasted pita chips on a platter, top with the chickpeas and sprinkle with the salt and cumin. Top with the fried eggplant, then pour over the yogurt sauce and top with the parsley. Sprinkle over the paprika, pomegranate seeds and cranberries. Top with the melted butter and toasted pine nuts. Garnish with mint leaves if using and serve.
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 60885,"Asparagus with Tangy-Smoky Dressing 1 pound asparagus, trimmed 2 Hard-Boiled Eggs, recipe follows, yolks and whites separated 1 teaspoon Dijon mustard 1 lemon, zested and juiced 1 tablespoon white wine vinegar 1/2 teaspoon smoked paprika Salt and freshly ground black pepper 1/4 cup olive oil 1 tablespoon capers Instructions: In a large pot of water over medium heat, add the asparagus spears and steam until barely tender, about 4 minutes. Drain and set aside. Meanwhile, make the dressing: Put the egg yolks in a small bowl and break them up with a fork until no clumps remain. Add the mustard, lemon juice, vinegar, smoked paprika, salt and pepper, to taste, and whisk until smooth. Drizzle in the olive oil, while whisking, to make a creamy dressing. Arrange the asparagus on serving plates. Chop the egg whites and sprinkle them over the asparagus along with the lemon zest and capers. Drizzle with the dressing and top with freshly ground black pepper, to taste. Serve warm, room temperature or chilled. Lay the eggs in a single layer in a large saucepan. Cover with cold water by at least 1-inch. Bring to a simmer over low heat and cook for 1 minute. Cover with a lid, turn off the heat, and allow the eggs to sit for 15 minutes. Rinse with cold water. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 60886,"Marie's Sauerkraut 1 teaspoon whole cloves
1 teaspoon anise 1 teaspoon whole coriander 1 teaspoon crushed red pepper 1 teaspoon whole allspice 1 teaspoon juniper berries 1 stick cinnamon 1 bay leaf 1/2 head red cabbage 1/2 head green cabbage
2 cups apple cider vinegar
1 1/2 cups sugar
2 teaspoons pickling spice
1 tablespoon granulated garlic 1 tablespoon coarsely ground black pepper
1 1/2 tablespoons kosher salt
Instructions: For the pickling sachet: Place the cloves, anise, coriander, crushed red pepper, allspice, juniper berries, cinnamon and bay leaf in a small saute pan and heat over medium heat, stirring constantly, until aromatic. Remove from heat and let cool Make a sachet: Cut cheesecloth into a large square, place the spices in the center and wrap in a bundle and tie to secure. (Alternatively, you can use a square piece of foil: Poke small holes in the square, place the spices inside and wrap up.) For the sauerkraut: Shred both cabbages into a bowl and set aside. Put the vinegar, sugar and 6 cups of water in a large pot over medium heat; stir until the sugar dissolves. Add the pickling sachet, granulated garlic, pepper and salt and stir to combine. Add the shredded cabbage and bring the mixture to a boil. Boil for 30 minutes, then reduce the heat and let the mixture simmer for another 30 minutes. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling wine]" 60887,"Brussels Sprouts Salad 3/4 cup vegetable oil 1/4 cup extra-virgin olive oil 1 tablespoon honey 2 tablespoons champagne vinegar 1 1/2 teaspoons fresh lemon juice 1/4 teaspoon grated lemon zest 1 teaspoon whole-grain mustard 1/2 small clove garlic, minced Kosher salt and freshly ground pepper 1/2 pound Brussels sprouts, leaves only (3 1/2 cups leaves) 1 tablespoon dried blueberries 2 tablespoons dried cranberries 2 tablespoons smoked almonds 1/2 ounce manchego cheese, shaved Bagel chips, for serving (optional) Instructions: Make the dressing: Whisk the vegetable oil and olive oil in a small bowl. In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 teaspoon salt and a pinch of pepper. Slowly whisk the oil mixture into the vinegar mixture until combined. Refrigerate at least 1 hour; store in an airtight container up to 1 week. Make the salad: Toss the Brussels sprout leaves, dried blueberries and cranberries, almonds and 1/4 cup dressing in a large bowl. Pile the salad onto a plate. Top with the manchego and season with pepper. Serve with bagel chips, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60888,"Slow-Cooked Salmon with Olive-Bread Crumb Sprinkle Extra-virgin olive oil, for the dish 1 medium zucchini 1 tablespoon fresh lemon juice (about 1/2 lemon) Kosher salt and freshly ground black pepper 1 (2-pound) center-cut salmon fillet (preferably wild), with skin 1 teaspoon grated lemon zest 2 tablespoons unsalted butter, melted 3 tablespoons finely chopped kalamata olives (about 10 olives) 1 teaspoon finely chopped fresh thyme 1/2 cup panko bread crumbs Instructions: SET UP: Preheat the oven to 250 degrees F. Oil a 5-quart baking dish. MARINATE THE ZUCCHINI: Thinly slice the zucchini into rounds. Toss with the lemon juice and 1/2 teaspoon salt and a couple turns of pepper. Layer the zucchini in the prepared dish, slightly overlapping the slices; the zucchini should just cover the bottom of the dish. PREP THE SALMON: Rub the salmon with the lemon zest, 3/4 teaspoon salt, and a couple turns of pepper. Put the salmon on top of the zucchini, skin-side down. Stir together the butter, olives, and thyme and spread over the salmon. Sprinkle the panko over the olives. COOK THE SALMON: Bake the salmon until it's firm and just cooked through, 25 to 30 minutes. Turn the broiler to high and broil the salmon 2 to 3 inches from the heat until the panko is browned, about 1 minute. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60889,"Bacon Cake with Citrus Salad 1 pound cooked bacon 1 tablespoon chopped fresh cilantro leaves 1 tablespoon chopped fresh sage leaves 1/2 tablespoon chopped fresh thyme leaves 1 egg, slightly beaten 1/4 cup all-purpose flour 2 cups Panko bread crumbs 2 tablespoons olive oil 2 cups fresh baby arugula greens 1 red onion, thinly sliced 1 orange, segmented and juiced 1 lemon, segmented and juiced 1 lime, segmented and juiced 1/2 cup torn fresh basil 1 teaspoon ground star anise 1/2 teaspoon kosher salt Instructions: In a food processor, combine the bacon, cilantro, thyme, and sage. Pulse the mixture until finely minced. Turn the mixture out into a large bowl and add the egg. Mix thoroughly. Add the flour and mix thoroughly. Form the mixture into 4 equally portioned patty-shaped cakes. Pour the bread crumbs onto a plate and dip the cakes in pressing lightly to coat with bread crumbs. Coat the patties with bread crumbs on all sides.
In a large saute pan over medium heat, add 2 tablespoons olive oil. Place the cakes in hot oil and cook until deep brown in color. Flip and cook the other side. Drain the cakes on paper towel.
In a mixing bowl, combine the arugula, red onion, orange segments and juice, lemon segments and juice, lime segments and juice, basil, star anise, and salt. Toss lightly to combine. Serve each warm bacon cake with citrus salad on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60890,"Classic Whipped Cream 1 1/2 cups very cold heavy cream 1/2 vanilla bean, split lengthwise
3 tablespoons confectioners' sugar, sifted
Instructions: In the chilled bowl of an electric mixer, add the cream. With the tip of a paring knife, scrape in the seeds from the vanilla bean. With the whisk attachment, mix on medium speed until the cream begins to hold very soft peaks, 1 to 2 minutes. Add the confectioners' sugar and whisk on high speed to soft peaks, just 1 minute longer. Use immediately or chill for a few hours, rewhipping with a whisk before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 60891,"Caramel Flan Cheesecake 1 1/2 cups sugar 1/2 cup water 1 tablespoon lemon juice 1 pound 8 ounces cream cheese, room temperature 1 1/4 cups sugar 1 vanilla bean, split and scraped 1 tablespoon orange zest 6 eggs 1 cup heavy cream Instructions: Caramel: In a heavy metal saucepot combine the sugar, water, and lemon juice. Over high heat cook the sugar to a deep caramel color and pour out into a round 9-inch cake pan, turning around the perimeter so as to cover the sides and bottom of the pan. Set aside to cool completely while you make the cake. Cheesecake Base: Preheat the oven to 325 degrees F. In mixer fitted with a paddle attachment, on low speed work the cream cheese until smooth. Add the sugar, vanilla, and orange zest. Continue to mix for 2 minutes until smooth. Add the eggs, 1 at a time, and scrape down after each addition. On low speed slowly stream in the heavy cream. Scrape down every 30 seconds. Remove from bowl and pour out into prepared cool caramel pan. Bake in a hot water bath for 1 hour. When finished the cake will be slightly firm to the touch. Remove from the oven and place in the refrigerator. Make sure to cool down for at least 4 hours before flipping over. The cake can be made up to 2 days in advance. Flip over by placing a 12-inch flat plate over the top of the cake pan. Hold with a firm grip and flip cake upside down. Let the pan sit on top for a second. Lift pan off the cake and serve on its own or with berries. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 60892,"Jule Kake Norwegian Christmas Bread 5 cups bread flour, plus additional for dusting 1/2 cup granulated sugar
2 tablespoons ground cardamom
1 teaspoon salt
1 1/4 cups whole milk
1/4 pound (1 stick) salted butter, diced
2 ounces fresh yeast 3 large eggs 2 cups raisins
1 1/2 cups candied citron or other candied fruit
Instructions: Fit a stand mixer with the paddle attachment. Combine the flour, sugar, cardamom and salt in the mixer bowl. Combine the milk, butter, yeast and 2 eggs in another bowl, then incorporate into the dry ingredients with the mixer at low speed, 2 minutes. Increase the speed to medium and beat until the dough is sticky but will not stick to your hand, about 12 minutes. Add raisins and citron on slow speed to incorporate, about 1 minute (do not overmix). Let the dough relax in the mixing bowl, covered, for 10 minutes. Mix to knock down, then remove to a flour-dusted table. Divide into four pieces and let rest, covered, 1 1/2 hours. Preheat the oven to 375 degrees F. Form dough into desired shapes, such as round loaves. Beat remaining egg and paint dough with egg wash. Transfer dough to a pan. Let rise again, covered, until doubled, 1 to 2 hours. Paint again with egg wash. Bake until the loaves are deeply brown and sound hollow when tapped, 25 to 30 minutes. Let fully cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60893,"Zucchini Casserole 1 stick (8 tablespoons) unsalted butter 4 medium zucchini, cut into 1/2-inch-thick rounds (about 2 1/2 pounds) Kosher salt and freshly ground black pepper 1 yellow bell pepper, diced 1/2 medium onion, diced 2 cloves garlic, minced 1/2 cup sour cream 4 large eggs 8 ounces shredded Cheddar (about 2 cups) 1/2 cup fresh flat-leaf parsley, chopped 1/2 teaspoon Italian seasoning 2 cups cornflakes 1/2 teaspoon hot sauce, such as Tabasco Instructions: Preheat the oven to 400 degrees F. Put a large colander inside a large bowl. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add one-third of the zucchini to the skillet, arrange in a single later and sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally, until the zucchini begins to soften and is golden brown in spots, about 5 minutes. Transfer to the prepared colander. Repeat to cook remaining zucchini in 2 more batches, using 2 tablespoons of butter and sprinkling with 1/2 teaspoon salt and a few grinds of black pepper for each batch. Transfer each batch to the colander.
Add 1 tablespoon of butter to the same skillet along with the bell pepper and onion and cook, stirring occasionally and scraping up any brown bits with a wooden spoon, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes, then fold into the zucchini. Transfer the mixture to a 2-quart casserole dish.
Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Fold in the Cheddar, parsley and Italian seasoning. Pour over the zucchini mixture, making sure that some of the egg mixture sinks down to the bottom.
Microwave the remaining 1 tablespoon butter in a medium bowl until melted. Fold in the cornflakes and hot sauce. Sprinkle evenly over the top of the casserole. Bake until the eggs are set and the cornflakes are deeply golden, 30 to 35 minutes. Let sit for 10 minutes before serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60894,"Sponge Toffee 1 cup sugar 1 cup corn syrup 1 tablespoon vanilla 1 tablespoon baking soda Instructions: Combine the sugar, syrup, and vanilla in a medium-size saucepan. Stir over medium heat until the sugar is dissolved. Continue to cook to 300 degrees F, on a candy thermometer or hard crack stage, about 10 minutes. Cook's Note: You can use a candy thermometer or a simple trick: take a spoon and drop a tiny drizzle of the mixture into a bowl of water. If it crystallizes, you've reached the hard crack stage. Remove from the heat, using a wooden spoon, stir in the baking soda quickly. It will become frothy. Pour into an 8 by 8-inch/20 by 20-cm pan, lined with parchment paper and buttered. Let cool for about 30 minutes and break into pieces. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 60895,"Creamy Polenta with Raisins and Pine Nuts 1 quart chicken broth 1 teaspoon salt 1 cup polenta or yellow cornmeal 1/3 cup heavy cream 4 tablespoons unsalted butter Kosher salt and freshly ground black pepper 1/4 cup raisins 1/4 cup pine nuts 1/2 cup freshly grated Parmesan Instructions: In a large pot, bring the chicken broth and salt to a boil over medium heat. Gradually whisk in the cornmeal in a slow steady stream. The liquid will be absorbed and the cornmeal will lock up; don't freak, just whisk through it. Lower the heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and 2 tablespoons of the butter; continue to stir until incorporated and creamy, about 5 minutes; season with salt and pepper. Remove the polenta from the heat and pour it into a small baking dish. Preheat the oven to 400 degrees F. Place a small skillet over medium heat and add the remaining 2 tablespoons of butter. Swirl the pan over the heat and cook the butter until golden and nutty, about 1 minute. Add the raisins and pine nuts, tossing to coat in the brown butter. Pour the raisins and pine nuts over the top of the polenta and sprinkle with the Parmesan. Bake for 25 minutes and serve. ","[Barolo, Barbaresco, Chianti, Rioja]" 60896,"Roasted Seafood 1 1/2 pounds white-skinned potatoes (about 3 baking potatoes) 8 cloves garlic, unpeeled 2 small red onions 1 unwaxed lemon 1/4 cup regular olive oil 12 ounces small clams in their shells 6 to 8 baby squid 1 1/4 pounds or 16 unpeeled raw colossal-size shrimp with heads-on 3 tablespoons dry white vermouth or white wine Salt and freshly ground black pepper 2 to 3 tablespoons roughly chopped parsley leaves Instructions: Preheat the oven to 425 degrees F. Cut the potatoes, without peeling, into thick slices and each slice into quarters. Put them into a large roasting pan with the whole garlic cloves. Quarter the onions, peel them (I find it easier to do it this way around), then halve each quarter horizontally. Quarter the lemon and cut each quarter into 1/2-inch pieces. Add the onion and lemon to the pan with the potatoes and garlic. Drizzle with 2 tablespoons of the oil and roast for 1 hour. Meanwhile, soak the clams in a bowl of water - if any are smashed or don't close after they've soaked, throw them away. Slice the squid into rings. After 1 hour, take the pan out of the oven and put it over low heat on the stove top so that the pan doesn't cool while you add the seafood. Arrange the drained closed clams, baby squid rings, and whole raw shrimp over the potatoes, garlic, lemon pieces, and onions. Splash the seafood with the remaining 2 tablespoons of oil and the vermouth, then season with salt and pepper, to taste. Put the roasting pan back in the oven for 15 minutes, by which time the clams should have opened and the shrimp have turned pink. Discard any clams that have not opened. Scatter with parsley and serve straight from the pan: it couldn't look more beautiful. Make Ahead Note: Potatoes can be prepared 1 day ahead. Submerge in a bowl of water and store in the refrigerator. Drain and pat dry before using. Onions and lemons can be cut 1 day ahead and stored in bowls tightly covered with plastic wrap in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 60897,"Pan-Seared Rib-Eye Two 1 1/2-inch-thick bone-in rib-eye steaks 1/2 teaspoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon pimenton
1/4 teaspoon cayenne pepper Kosher salt Extra-virgin olive oil, for drizzling 4 tablespoons butter, plus more as needed
1 bunch fresh thyme
1 head garlic, cut in half crosswise
1 Spanish onion, cut into 1/4- to 1/2-inch rings
1 large handful arugula
1/2 lemon, juiced
Freshly ground black pepper Instructions: Remove the steaks from the fridge at least 15 minutes before cooking. Preheat the oven to 375 degrees F. In a small bowl, mix together the sugar, garlic powder, pimenton, cayenne and 1 teaspoon salt. Drizzle the steaks with olive oil to lightly coat. Coat the steaks with the spice rub on all sides. Heat a large cast-iron pan over high heat. Add the butter and let melt. Add the steaks and cook, turning to cook on all sides, until richly browned, about 10 minutes. Meanwhile, add the thyme bundle and garlic cut-side down. If the pan seems dry, add more butter. Tilt the pan to spoon the butter over the steaks as they cook. Once the steaks are browned and basted on all sides, place them on a sheet pan fitted with a wire rack. Transfer to the oven and cook through to desired temperature. I like my steaks medium rare! Allow the steaks to rest and the juices to settle at least 10 minutes before slicing. Meanwhile, lower the heat to medium-low under the pan and add the onion rings. Allow to char on both sides, flipping once after about 1 minute. Set aside. To a medium bowl, add the arugula, lemon juice and olive oil to lightly coat. Season with salt and pepper. Add the charred onion and toss. Remove the meat from the bone and slice into 1- to 3/4-inch slices. Lay the steak on a serving platter with the bone on top and garnish with the arugula onion salad. Serve! ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 60898,"Skillet-Roasted Chicken & Potatoes 4 large bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total) Kosher salt and freshly ground black pepper
2 1/2 cups buttermilk, shaken
Good olive oil
2 tablespoons Dijon mustard
1 tablespoon dry white wine, such as Chablis
1 1/2 teaspoons fresh thyme leaves
1/8 teaspoon sweet Hungarian paprika
1 pound medium Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh parsley
1 tablespoon chopped fresh chives
Instructions: At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate. Preheat the oven to 350 degrees F. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes. Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees F on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees F, and roast the potatoes for 15 minutes, until they\u2019re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60899,"Escarole Salad With Anchovy Dressing 4 large eggs Extra-virgin olive oil, for frying 3 slices bread, crusts removed, cut into 1/2-inch cubes 1 large head escarole Kosher salt and freshly ground pepper 11/2 tablespoons fresh lemon juice 11/2 tablespoons fresh orange juice 11/2 tablespoons red wine vinegar 1/2 cup extra-virgin olive oil 1 small clove garlic, finely chopped 5 anchovy fillets, chopped into a paste Instructions: Prepare the salad: Put the eggs in a saucepan; cover with cold water by 2 inches. Bring to a simmer over medium-high heat and cook 8 minutes. Transfer the eggs to a bowl of ice water with a slotted spoon, then drain, peel and roughly chop. Heat 1/4 inch olive oil in a medium skillet over medium-high heat. Add the bread cubes and fry, turning with a slotted spoon, until golden, about 2 minutes. Transfer the croutons to a paper towel-lined plate to drain. Discard the outer layer of leaves from the escarole. Separate the remaining leaves and coarsely chop. Toss with the croutons in a large bowl. Make the dressing: Put the lemon juice, orange juice, vinegar, olive oil, garlic and anchovies in a small covered container; shake well. Toss with the salad. Divide among plates, top with the hard-boiled eggs and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 60900,"Homemade Brown Sugar Boba 2 cups tapioca starch, plus about 3/4 cup more for dusting (see Cook's Note) 1 cup lightly packed dark brown sugar
Instructions: Whisk 1/3 cup water with 1 cup of the tapioca starch in a small bowl. The slurry may look separated but will come together in the next step. Add the brown sugar and 2/3 cup water to a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium high and whisk in the tapioca slurry until the mixture begins to just tighten and the water fully incorporates, about 30 seconds.
Remove from the heat and stir in the remaining 1 cup tapioca starch using a heatproof spatula until it forms a ball of shaggy dough, 1 to 2 minutes.
Dust a work surface with tapioca flour. Gather the dough together from the saucepan, transfer it to the surface and let cool, 3 to 4 minutes. Knead the dough until it is smooth, springy to the touch and no longer sticky, adding tapioca starch as needed, about 7 minutes. If the dough feels too dry, wet your hands and knead in water from your hands.
Divide the dough into 6 pieces and cover with a damp kitchen towel. Roll out 1 piece of dough to a thickness of about 1/4 inch with a rolling pin. Use a 1/2-inch-wide bubble tea straw with the tip dusted in tapioca starch to cut pieces from the dough, making sure to dust the straw occasionally to prevent sticking. Gather the dough scraps into a ball and repeat the process. Discard any leftover dough after this step as it will be too dry to use again. Repeat with the remaining 5 pieces of dough.
Lightly dust a baking sheet with tapioca starch. Roll the boba pieces into pea-sized balls and place on the prepared baking sheet. If the dough feels too dry or is cracking, dampen your fingers with a little water and knead it. Use immediately or freeze the boba in a single layer until hard, about 2 hours. Transfer to a resealable freezer bag and freeze until ready to use.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60901,"Lemon Blueberry Muffins 3 cups, plus 1 tablespoon flour 4 teaspoons baking powder 1 teaspoon salt 1 cup sugar 2 eggs 1 1/2 tablespoons fresh lemon zest 1/2 cup (1 stick) butter, melted 1 1/2 cups sour cream 1 cup blueberries Instructions: Preheat the oven to 350 degrees F. Grease or line a 12-well muffin tin with paper liners. In a mixing bowl, combine 3 cups flour, baking powder, and salt, and whisk until thoroughly combined. In another large mixing bowl, whisk together the sugar, eggs, lemon zest, and melted butter. Add the dry ingredients to the wet ingredients alternating with the sour cream and mix just to combine. Avoid over mixing. Toss the blueberries with 1 tablespoon flour and fold into the batter. Divide the batter evenly into each cup in the prepared muffin tin. Bake for 25 to 30 minutes, or until a tester comes out clean. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60902,"Cookie Dough Truffles 1/2 cup butter, softened 3/4 cup firmly packed brown sugar 1 teaspoon vanilla extract 2 cups all-purpose flour 1 (14-ounce) can sweetened condensed milk 1/2 cup semisweet mini chocolate morsels 1 cup finely chopped pecans 1 1/2 pounds chocolate bark candy coating, melted Instructions: In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours. Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 60903,"Butternut Squash and Kale Quesadillas 2 tablespoons butter, plus more for frying tortillas 1 tablespoon olive oil
1/2 butternut squash, peeled, seeded and diced.
1/2 teaspoon kosher salt
1/4 teaspoon cl powder (more to taste)
Freshly ground black pepper 1 bunch kale, leaves torn, stalks discarded
8 small (fajita-sized) flour tortillas
1 1/4 cups grated Monterey Jack (more if needed)
1 1/4 cups goat cheese
Instructions: Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, cl powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside. In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together. In a separate skillet, melt additional butter and lightly brown both sides of the tortillas. Build the quesadillas one by one starting with a tortilla, adding a layer of the cheeses and a layer of the squash/kale mixture and ending with a second tortilla. You'll have four quesadillas when you're done. Brown each quesadilla on both sides, adding more butter to the pan to make sure the tortillas are nice and golden and yummy. When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 60904,"2-to-Tango Oysters on the Half Shell 6 shallots, peeled and sliced 3/4 cup red wine vinegar 36 fresh oysters Instructions: In a blender puree shallots with the red wine vinegar until smooth. Set aside. Shuck oysters. Shucked oysters may be kept, covered with a wet towel, in the refrigerator up to an hour. Spoon about 1 teaspoon of sauce over each oyster to cover with a thin layer. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 60905,"Party Sausage Pizza Rolls 2 tablespoons olive oil, plus more for brushing 1/2 small onion, diced 1 teaspoon dried oregano Kosher salt 1 clove garlic, minced One 15-ounce can tomato puree 12 large leaves fresh basil Pinch red pepper flakes Freshly ground black pepper 12 ounces Italian sausage, sliced into 1/4-inch rounds 2 tablespoons grated Parmesan 1 pound frozen pizza dough, thawed and at room temperature 2 cups Italian blend shredded cheese Instructions: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon of the oregano, season with 1 teaspoon salt and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato puree, 1/4 cup water, 5 torn basil leaves and the red pepper flakes. Bring to a simmer and cook until slightly thickened, about 4 minutes. Season with salt and pepper. Meanwhile, heat the remaining tablespoon olive oil in a large skillet over medium-high heat. Add the sausage rounds and brown on both sides, about 4 minutes. Transfer to a paper-towel-lined plate. Mix the Parmesan with the remaining 1/2 teaspoon oregano in a small bowl. Divide the pizza dough into 8 portions. Flatten into 4-inch squares either by stretching with your hands or using a rolling pin. Spoon 1 tablespoon of sauce onto a square and spread around. Top with 1/4 cup of the Italian cheese blend, one-eighth of the sausage and 1 basil leaf. Wrap the dough around the filling and pinch the edge and ends to seal. Place seam-side down the prepared baking sheet. Repeat with the remaining dough and ingredients. Brush the rolls with olive oil and sprinkle with the Parmesan oregano mixture. Cut 2 slashes across the top. Bake until golden and bubbly, 20 to 25 minutes. Serve warm with the remaining sauce on the side for dipping. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 60906,"Sweet Potato Tots with Dill Dust 1 bunch dill, roughly chopped 1/4 cup kosher salt
1 large sweet potato Kosher salt
1/3 cup flour
1/4 teaspoon freshly ground black pepper
2 cups safflower oil
Instructions: For the dust: Place a rack in the middle of the oven and preheat the oven to 250 degrees F. Pulse the dill and salt together in a food processor until the dill is finely ground and combined with the salt. Spread the dust in an even layer on a sheet pan and bake until dry, about 30 minutes. For the tots: Place the potato in a medium pot of cold, salted water and bring it to a boil over medium-high heat until a knife inserts easily into the potato but the interior is still firm, 5 minutes. Transfer the potato into a colander and let cool slightly. Peel and coarsely chop the potato. Then process the potato in a food processor to very small chunks, 10 to 15 pulses. In a large bowl combine the flour, 1 teaspoon salt and the pepper. Add to the processed potatoes, mixing well with a spoon or spatula to distribute the flour mixture evenly through the potatoes. Form spoonfuls of the mixture into 2-inch logs. Line a baking sheet with paper towels. Heat the oil in a medium saucepan over medium-high heat to 350 degrees F. Fry the tots in small batches until they are golden brown and crispy, 2 minutes per side. Remove the tots from the oil with a slotted spoon and transfer to the baking sheet. Sprinkle the still warm tots with the dill dust. Continue frying and dusting the remaining tots. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60907,"Grilled White Pizza 4 1/2 cups bread flour, plus more for dusting 1 1/2 tablespoon honey 1 tablespoon kosher salt 2 teaspoons dry yeast or 5 teaspoons fresh yeast 3 tablespoons olive oil, plus more for drizzling 2 cups whole-milk ricotta cheese 1 cup fresh mozzarella, torn into small pieces 1/2 cup freshly grated pecorino 2 tablespoons finely sliced fresh basil 2 tablespoons finely sliced fresh chives 2 tablespoons finely chopped fresh parsley Kosher salt and freshly ground black pepper 6 spears asparagus, thinly sliced 1/2 small red onion, peeled and thinly sliced 1/3 cup freshly grated Parmesan, plus more for serving Extra-virgin olive oil, for drizzling Instructions: Prepare a grill for diffused indirect heat by building the hot coals evenly around the perimeter of the grill. Remove the center ring from the grill grate and insert a medium cast-iron skillet. Invert another larger cast-iron skillet over the top. This acts as a pizza oven for your outdoor grill. (If using a gas grill, heat to medium-high heat.) For the pizza dough: Add the flour, honey, salt and yeast to a food processor and pulse a few times to combine. Then add 1 3/4 cups room temperature water and the olive oil and pulse again until the dough comes together into a rough ball and rides around the bowl. Transfer the dough to a lightly floured surface and knead a few times until a smooth elastic ball forms. Divide the dough into 3 equal pieces and place each in a quart-sized deli container or gallon-sized resealable plastic bag with a drizzle of olive oil. Allow to sit at room temperature for 1 hour, then refrigerate overnight and up to 5 days. This makes enough for 3 pizzas. Save the extra dough in the freezer for another time. It will last up to 2 months. When ready to use, remove the dough from the refrigerator and take it out of its storage vessel while still cold. Allow the dough to rest at room temperature for 1 hour before grilling. For the cheese mixture: In the meantime, combine the ricotta, mozzarella, pecorino and herbs in a large bowl. Season with salt and pepper. To make the pizza: Dust a pizza peel or the back of a baking sheet with flour. Press one dough ball out on to the peel, shaping it into a circle. Slide the pizza onto the inverted cast-iron and dollop the cheese mixture over the surface. Scatter the asparagus, onions and Parmesan evenly over the surface and drizzle with olive oil. Cover the grill and bake until golden brown and crusty, 10 to 15 minutes. Using the peel, remove the pizza from the grill and slide it onto a cutting board. Drizzle with more olive oil, slice and serve with more freshly grated Parmesan over the top. (Alternatively, you can slide the pizza onto an upside-down sheet tray in the oven and cook in a 500 degrees F oven until golden brown and crusty, 10 to 15 minutes.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 60908,"Mojito Chicken 1 (2 1/2 to 3-pound) chicken 2 tablespoons garlic powder 1 tablespoon onion powder 1/4 teaspoon ground cumin 1 tablespoon dried oregano 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 1 teaspoon paprika Marinade, recipe follows 4 tablespoons extra virgin olive oil Mojito Glaze, recipe follows Instructions: Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan. Preheat oven to 300 degrees F. Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes. In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour. Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra virgin olive oil. When oil is hot, place chicken skin side down and sear. When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 60909,"Rum Sweet Potato Pie 1 1/4 pounds sweet potatoes (3 medium) 1 piece refrigerated pie dough (or 1 disk homemade dough; see page 122) All-purpose flour, for dusting 1/2 cup plus 3 tablespoons granulated sugar 1/2 cup packed dark brown sugar 4 tablespoons unsalted butter, melted 1/4 cup dark rum 1 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon minced peeled fresh ginger Pinch of kosher salt 2 large eggs 1 cup canned coconut milk 1 cup cold heavy cream 1/4 teaspoon grated orange zest Instructions: Preheat the oven to 350 degrees F. Prick the sweet potatoes all over with a fork and place on a rimmed baking sheet; bake until tender, about 45 minutes. Let cool, then peel off the skins and puree the flesh in a food processor until smooth. (You?ll need 2 cups sweet potato puree.) Gently roll out the pie dough into a 12-inch round on a lightly floured surface. Ease into a 91/2-inch deep-dish pie dish; fold the overhanging dough under itself and crimp the edges. Line the crust with foil and fill with dried beans or pie weights. Bake until the crust is just golden around the edges, about 15 minutes. Remove the foil and beans and continue to bake until the crust is golden on the bottom, about 15 more minutes. Let cool. Combine the sweet potato puree, 1/2 cup granulated sugar, the brown sugar, melted butter, 3 tablespoons rum, the vanilla, cinnamon, ginger, salt and eggs in a large bowl. Beat with a hand mixer until combined. Add the coconut milk and continue to mix. Pour the filling into the pie crust and bake until the filling is set, 1 hour 15 minutes to 1 hour 25 minutes. (Cover the crust with foil if it gets too dark.) Place the pie on a rack and let cool, about 2 hours. Pour the heavy cream into a bowl and beat with the mixer until thickened. Add the remaining 3 tablespoons granulated sugar, the remaining 1 tablespoon rum and the orange zest. Whip until stiff peaks form. Serve the pie topped with the whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 60910,"The Red Star 1 1/4 ounces Uncle Nearest whiskey 1/2 ounce store-bought hibiscus syrup
1 ounce pineapple juice
1/2 ounce lemon juice
Ginger beer, for topping
Candied hibiscus flower and fresh mint sprig, for garnish
Instructions: Pour the whiskey, hibiscus syrup, pineapple juice, lemon juice and some ice into a mixing tin. Shake passionately. Strain the contents into a rocks glass filled with fresh ice. Top the cocktail with spiced ginger beer. Garnish with a candied hibiscus flower and sprig of mint. Take gentleman and #gentleladysips. Enjoy! ","[Bourbon, Ginger Beer, Cider]" 60911,"Pizza Margherita 1 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons) 2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting 1 teaspoon sugar Kosher salt 1 tablespoon extra-virgin olive oil, plus more for brushing For the sauce and toppings: 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 tablespoon minced fresh oregano 1 tablespoon minced fresh basil, plus sliced leaves for topping 4 ripe Roma tomatoes, diced Kosher salt and freshly ground pepper Cornmeal, for dusting 8 ounces fresh mozzarella cheese, thinly sliced Instructions: Make the dough: Fill a small bowl with hot tap water. Let the bowl sit 2 minutes, then dump the water. In the warmed bowl, combine the yeast, 1 tablespoon flour, the sugar and 1/4 cup warm water (105 degrees F to 115 degrees F). Let stand about 5 minutes. (The mixture will be creamy and slightly bubbly; if it isn't, start over with fresh new yeast.) In a large bowl, mix 2 1/2 cups flour and 2 teaspoons salt. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water (105 degrees F to 115 degrees F) with a wooden spoon. Mix until the dough starts to come away from the side of the bowl (it will be sticky). Turn out onto a lightly floured surface; knead with floured hands until soft and elastic, about 8 minutes. Form into a ball. Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours. Meanwhile, put a pizza stone on the lowest oven rack and preheat to 500 degrees F. Let the stone preheat, about 1 hour. Make the sauce: Combine the olive oil, oregano, minced basil, tomatoes and 1/4 teaspoon salt in a small saucepan over medium heat; bring to a simmer, stirring frequently. Reduce the heat to low and cook until slightly thickened, about 10 minutes. Transfer to a food processor and puree until smooth. Return the sauce to the pan and cook over medium heat until reduced to 1 cup, about 10 minutes. Season with pepper to taste. Transfer the dough to a floured surface and cut in half. Form each half into a disk and roll out into a 10-inch circle with a lightly floured rolling pin. (I like my pizza paper-thin!) Pinch around the edge to form a crust. Sprinkle a pizza peel with cornmeal and carefully slide one round of dough onto the peel. Jerk the peel in a back-and-forth motion once or twice to make sure the dough does not stick. (If the dough is sticking, add extra cornmeal.) Drizzle the dough with olive oil, sprinkle with salt and top with half of the sauce, leaving a small border. Transfer the dough to the hot stone in the oven, using a jerking motion to slide the dough off the peel. Bake 5 minutes. Using the peel, rotate the pizza for even browning and top with half of the mozzarella. Bake until the cheese melts and the crust is golden brown and crisp, 3 to 5 more minutes. Remove from the oven using the peel, transfer to a cutting board and scatter half of the basil on top. Repeat to make the second pizza. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 60912,"Whole Roasted Cauliflower with Pomegranate and Tahini One 2- to 2 1/2-pound head cauliflower 2 tablespoons olive oil 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander Kosher salt and freshly ground black pepper 1/4 cup loosely packed fresh parsley leaves 2 tablespoons toasted pine nuts 2 tablespoons pomegranate seeds Flaky sea salt, such as Maldon, for garnish 1/4 cup tahini 1/4 cup lemon juice 2 tablespoons olive oil 1/4 teaspoon ground cumin 1 clove garlic, finely grated Kosher salt and freshly ground black pepper Instructions: For the cauliflower: Preheat the oven to 425 degrees F. Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat and upright. Transfer to a medium ovenproof skillet. Rub the outside of the cauliflower with the olive oil, then sprinkle evenly with the cumin, coriander, 1 teaspoon kosher salt and several grinds of pepper. Pour 1 cup water into the bottom of skillet, then wrap tightly with aluminum foil.
Bake until the cauliflower is crisp-tender, 40 to 45 minutes. Remove the foil and continue to bake until the cauliflower is very tender and golden brown, 30 minutes more. (The core of the cauliflower should be tender but the whole head should hold its shape and not fall apart.)
For the tahini sauce: Meanwhile, stir together the tahini, lemon juice, olive oil, cumin, garlic, 1/2 teaspoon kosher salt and several grinds of pepper until combined. Whisk in 3 to 4 tablespoons of water until the sauce is very smooth and creamy. The sauce may look lumpy at first, but will come together once the water is incorporated. Taste and adjust the seasoning with salt and pepper.
Transfer the cauliflower to a serving platter, then top with the parsley, pine nuts, pomegranate seeds and a pinch of flaky sea salt. Drizzle with some of the tahini sauce, then cut into wedges and serve with more tahini sauce on the side.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 60913,"Thai Corn Chowder 4 ears corn 2 cups diced red-skinned potatoes (about 12 ounces) 3/4 cup chopped scallions 2 tablespoons grated peeled fresh ginger 4 cloves garlic, smashed 8 black peppercorns 1 stalk lemongrass, cut into thirds (optional) 4 tablespoons unsalted butter Kosher salt 1 red jalapeno pepper, seeded and minced 1 13 .5-ounce can coconut milk 8 fresh basil leaves 8 fresh mint leaves 4 radishes, thinly sliced 1/4 cup roughly chopped fresh cilantro Juice of 1/2 lime, plus lime wedges for garnish 1 tomato, seeded and diced Instructions: Cut off the corn kernels; set aside. Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot. Smash the lemongrass, if using, and add to the pot. Bring to a boil, then simmer for 25 to 30 minutes. About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot. Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes. Add the remaining 1 tablespoon ginger and the jalapeno; cook 1 minute. Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes. Strain the broth, pressing out as much liquid as possible; discard the solids. Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes. Add the coconut milk, basil and mint; season with salt. Stir until simmering. Remove from the heat and add the radishes, cilantro and lime juice. Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges. Per serving: Calories 407; Fat 32 g (Saturated 25 g); Cholesterol 30 mg
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 60914,"Sunny\u2019s Lobster Tail \u201cNewberg\u201d Four 4- to 6-ounce raw lobster tails, at room temperature 1 tablespoon hot Hungarian paprika 4 cloves garlic, crushed 1 small red onion, chopped Kosher salt 2 tablespoons salted butter 2 tablespoons olive oil 2 pints wild mushroom mix, chopped Kosher salt and freshly cracked black pepper 1 1/2 cups heavy cream White wine vinegar or fresh lemon juice, as needed Salted butter, at room temperature, for spreading 4 slices sourdough bread 2 teaspoons finely chopped chives Instructions: For the lobsters: In a medium pot, add the lobster tails in one layer and cover with about 1 inch of water. Remove the lobster tails from the pot and set aside. Add the paprika, garlic, onions and a nice pinch of salt to the pot and bring to a boil over high heat. When the water begins to boil, turn the heat to medium low. When the bubbles subside, add the lobster tails to the pot. Cover and poach until the tails are bright red and curled, about 6 minutes for smaller tails, 8 minutes for larger. Transfer the tails to a plate until cool enough to handle. Strain and reserve the poaching liquid. Remove the meat from the shells and chop into bite-sized chunks. For the mushrooms: In a large pan with straight sides, heat the butter and olive oil over medium-high heat until the butter melts. Add the mushrooms and cook, stirring occasionally, until slightly dehydrated and cooked through, 6 to 8 minutes. Remove with a slotted spoon to a plate and season with salt and pepper. Reserve the pan. For the sauce: Add 3/4 cup of the strained lobster-poaching liquid to the mushroom pan, bring to a simmer over medium heat and reduce slightly, about 3 minutes. Add the cream and simmer until thickened, 10 to 12 minutes. Taste and add vinegar or lemon juice to brighten. Remove from the heat and add the lobster meat to warm in the ambient heat of the pan. For the toast and serving: Preheat the oven to low broil. Lightly butter one side of each slice of bread and place on a baking sheet or directly on the middle rack, buttered-side up. Broil until the edges are golden and the centers are toasty. Cut into halves on the bias. Arrange 2 toast halves on each plate or shallow bowl. Spoon the lobster and sauce onto the toasts. Top with the mushrooms and sprinkle with chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60915,"Maple-Lacquered Bacon 1/4 cup maple syrup 12 slices good-quality thick-cut bacon
Coarsely ground black pepper
Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Pour the maple syrup into a shallow bowl and give each bacon slice (both sides) a generous dip in the syrup. Lay the bacon on the prepared baking sheet, and sprinkle it with black pepper. Bake for 20 minutes. Flip the bacon over and bake until it is crisp at the edges and caramelized on the bottom, another 10 to 15 minutes. Remove the baking sheet from the oven. Nudge the bacon slices to unmoor them from the baking sheet, and let cool for a minute to firm up. Transfer to a long platter to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 60916,"Lava Flow 1 ounce coconut syrup 2 ounces pineapple juice 1 1/2 ounces rum Splash vanilla ice milk (or ice cream) 1/2 cup ice 1 1/2 ounces strawberry puree Instructions: Blend all ingredients except strawberry puree. Pour into a cocktail glass and garnish with strawberry puree. ","[Mojito, Mai Tai, Cuba Libre]" 60917,"Grilled Ham Steaks with Sauteed Sweet Potatoes, Corn and Caramelized Apples 1/4 cup brown sugar 2 tablespoons ground cinnamon 1 whole smoked ham, sliced 1 (12-ounce) can pineapple chunks Lettuce, for garnish Sauteed Sweet Potatoes and Corn, recipe follows Caramelized Apples, recipe follows 1 sweet potato 2 tablespoons olive oil 2 tablespoons fresh rosemary leaves, minced 2 ears corn 1 green bell pepper
1 red bell pepper 4 red apples, sliced into wedges
2 tablespoons butter
1/4 cup brown sugar Instructions: Combine the brown sugar and cinnamon in a small bowl. Sprinkle the sugar mixture over the ham slices to coat all of the pieces. Heat a large grill pan over medium-high heat. Drain the pineapple chunks from the juice in the can. Add the ham and the pineapple chunks to the hot pan, and cook for approximately 20 minutes, or until the slices are golden brown. Reserve the liquid in the pan for the Sauteed Sweet Potatoes and Corn.
Serve over lettuce with the Sauteed Sweet Potatoes, Corn, and Caramelized Apples.
Bring a medium-sized pot of water to a boil. Peel and cut the sweet potato into small chunks. Add the sweet potato to the boiling water, and boil until tender. Drain the sweet potato into a colander. In the same pot, heat the olive oil over medium heat. Return the sweet potato to the pot, and add the rosemary. Saute until the sweet potato has developed nicely browned crusts on the cut sides, and then remove it to a large serving bowl.
In another medium-sized pot, place 2 ears of corn in just enough water to cover, and bring to a boil. Continue boiling until kernels are soft and tender. Meanwhile, slice the green and red peppers into 1/4-inch strips. Add the peppers to the pan with the liquid from the sauteed ham, and cook over medium-high heat. Slice the corn off the cob, and add it to the pan with the peppers. Continue sauteing until vegetables are crisp yet tender. Add the corn and pepper mixture to the bowl with the sweet potato, and toss gently until combined. In a large pot, add the apples and enough water to cover. Bring to a boil and cook until apples are tender. Drain in a colander. To the same pot, add the butter and brown sugar, and return the apples. Over low heat, stir with a wooden spoon until the apples absorb the sugar and the butter has melted. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 60918,"Devil's Food Cheesecake 3 (8-ounce) packages cream cheese (use only full fat), at room temperature 1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs 2/3 cup heavy or whipping cream
2 1/4 cup sifted cake flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup firmly packaged dark brown sugar
3 extra-large eggs, separated
4 ounces bittersweet or semisweet chocolate, melted and cooled 1 tablespoons pure vanilla extract 1 1/2 cups whole milk
1/2 teaspoon cream of tartar 12 ounces bittersweet or semisweet chocolate, shaved into Large Chocolate Curls, recipe follows 6 cups sifted confectioners' sugar (1 1/2 pounds) 1/2 cup unsweetened cocoa powder 1/2 teaspoon salt 1 1/2 cups (3 sticks) unsalted butter, at room temperature 6 ounces bittersweet or semisweet chocolate, melted and cooled 2 tablespoons dark corn syrup 2 tablespoons pure vanilla extract 1/2 cup heavy or whipping cream 12 ounces bittersweet or semisweet chocolate, shaved into Large Chocolate Curls (see below) Instructions: Early in the day, preheat the oven to 350 degrees F and generously butter the bottom and sides of one 9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. To make the cheesecake layer, put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it's completely blended. Be careful not to overmix! Gently spoon the batter into the foil-wrapped springform and place it in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake the cake at 350 degrees F until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, cover with plastic wrap, and refrigerate (while still in the pan) until it's completely cold, about 4 hours. Place in the freezer until ready to assemble the cake. Meanwhile, prepare the devil's food cake layers. Check that the oven is preheated to 350 degrees F and that the water bath has been removed. Generously butter the bottom and sides of three 9-inch round layer cake pans. Very important: Line the bottom of all three pans with parchment or waxed paper (don't let the paper come up the sides). Sift the flour, baking powder, and salt together in a small bowl. Cream the butter and both sugars together in a large bowl with the mixer on medium until light yellow and creamy. Add the egg yolks, one at a time, beating well after each. Beat in the melted chocolate and vanilla. Using a wooden spoon, stir in the flour mixture, alternately with the milk, mixing well after each until blended. Put the egg whites and cream of tartar in a clean medium-size bowl and beat with clean, dry beaters on high until stiff (but not dry) peaks form. Fold about one-third of the whites into the chocolate batter until they disappear, then gently fold in the remaining whites. Don't worry if you still see a few white specks--they'll disappear during baking. Divide the batter evenly between the three pans. Bake until a toothpick inserted in the centers comes out with moist crumbs clinging to it, about 30 minutes. Cool the cakes in the pans on a rack for 15 minutes, then remove the cakes from the pans and gently peel off the paper liners. Let cool completely, about 2 hours, then cover with plastic wrap and refrigerate overnight or until ready to assemble the cake. Early on the day you plan to serve the cake, make the chocolate curls and lay them out on the marble or baking sheet to dry. Now make the frosting: In a large bowl, sift the confectioners' sugar, cocoa, and salt together. In another large bowl, cream the butter with a mixer on high until light yellow and slightly thickened, about 3 minutes. With the mixer still running, beat in the chocolate, corn syrup, and vanilla. Reduce the mixer speed to low and beat in the sugar-cocoa mixture in two additions, beating well after each. Blend in the cream until the frosting is a spreading consistency, adding a little more cream if needed. Whip the frosting on high until light and creamy, about 2 minutes more. To assemble the cake, remove the cheesecake from the freezer and let stand at room temperature about 10 minutes. Place one layer of devil's food cake, top side down, on a cake plate and spread with some of the frosting. Release and remove the ring of the springform, then remove the frozen cheesecake from the bottom of the pan. Place top side down on the frosted cake layer and spread with some frosting. Top with the second devil's food layer, top side down. Spread with more frosting and cover with the third devil's food layer, top side up. Brush away any crumbs from the sides and top of the fudge cake layers. Frost the sides and top of the cake with the remaining frosting, spreading the top with frosting about 1/2 inch deep. Use a long metal spatula that has been warmed under hot running water to smooth out the frosting on the sides and top of the cake. Coat the sides with the chocolate curls, placing them where you want. With a small spatula or table knife, swirl the frosting on top into a decorative design. Or, if you wish, decorate with a crosshatch design: Make about 6 vertical lines, 1 inch apart, then crisscross 6 more horizontal lines the same distance, swirling the icing a little as you go. Refrigerate the cake for at least 2 hours to allow the cheesecake to thaw enough to easily slice. Use a sharp straight-edge knife, not a serrated one, to cut it. Cover any leftover cake with plastic wrap and refrigerate, or wrap and freeze for up to 1 month. Chocolate Curls: At Junior's, the bakers often use dark chocolate curls to decorate cheesecakes for a delicious and very professional looking finish. For large chocolate curls: If you have a marble slab, use it. If not, use a baking sheet (place the sheet in the refrigerator to chill first). Melt the chocolate over low heat. Spread it out in a thin sheet on the flat marble surface--but not so thin that you can see the surface through the chocolate. Let the chocolate cool. Using a baker's bench scraper or a wide, flat metal spatula, scrape up the chocolate into wide curls, lifting them up as you work. The curls will be different widths and lengths, but that's fine. If the chocolate curls up into one long sheet, let it cool more before scraping again. Carefully place the curls where you want them on the cake. If you are decorating the side of the cake with them, press the curls gently into the frosting with your fingers so they stay, without falling off. For smaller chocolate curls: Buy a thick bar of chocolate and use at room temperature (not straight from the refrigerator). Stand up the chocolate bar vertically, slightly on an angle, against a flat surface, such as a chopping board. Slowly scrape down the bar with a vegetable peeler, allowing the chocolate to fall away into a pile of soft curls. Using a wide, flat metal spatula, carefully place them on the cake. ","[Pinot Noir, Beaujolais, Sangiovese, Grenache]

These four red wines are excellent choices to pair with the Devil's Food Cheesecake recipe. Here's why:

• Pinot Noir: This light-bodied red wine has flavors of red fruit, such as cherry and raspberry, which complement the sweetness of the cheesecake without overpowering it" 60919,"Black Pepper Maple Bacon 1/4 cup pure maple syrup 2 teaspoons freshly ground pepper 2 teaspoons whole grain mustard 1/2 pound bacon (about 10 slices) Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil then a wire rack. Whisk together the maple syrup, pepper, and mustard. Lay the bacon on the rack being careful not to overlap. Brush the bacon with the syrup mixture. Put the baking sheet on the top rack of the oven and bake until golden and crisp, 18 to 20 minutes. Remove from the oven and let cool slightly before serving. ","[Chardonnay, Riesling, Gewrztraminer]" 60920,"Chili-Rubbed Pan-Roasted Chicken with Fresh Tomato Salsa 2 tablespoons corn oil 4 bone-in chicken breast halves (about 10 ounces each), skin on 2 teaspoons chili powder Kosher salt Juice of 2 limes 2 tablespoons honey 1/4 cup chicken stock 2 Tablespoons butter 3 medium tomatoes, roughly chopped 1/2 to 1 jalapeno, stemmed and minced with seeds 1/2 medium red onion, grated 1 teaspoon kosher salt 1 clove garlic, peeled 2 tablespoons extra-virgin olive oil 1/2 cup chopped fresh cilantro, leaves and stems, divided Instructions: Preheat the oven to 375 degrees F. Heat a large ovenproof skillet over medium-high heat. Add the oil and heat until shimmering. Season the chicken with chili powder and salt, to taste. Lay the chicken in the skillet skin side down and cook until brown, about 4 minutes. Turn the chicken, transfer the pan to the oven, and cook until firm, basting occasionally with the pan drippings, 15 to 20 minutes. While the chicken cooks, make the fresh tomato salsa: Toss the tomatoes with the jalapeno, onion, and the 1/2 teaspoon salt. Smash the garlic clove, sprinkle with the remaining salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the paste into the salsa with the olive oil and 1/4 cup of cilantro. When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm. In the meantime, add the lime juice to the pan. After 1 minute, add the honey along with the chicken stock to heat through. Remove pan from heat and stir in reserved 1/4 cup cilantro and butter. To serve, divide the chicken among 4 plates, drizzle with pan sauce, and spoon some salsa over and around. ","[Syrah, Tempranillo, Garnacha, Barbera]" 60921,"Red Velvet Cake 3/4 stick butter, room temperature, plus more for pans 1 5/8 cups cake flour 1 teaspoon salt 1 1/4 cups sugar 1 teaspoon vanilla extract 2 large eggs, room temperature 1/4 cup unsweetened cocoa powder 3/4 cup buttermilk 3/4 teaspoon vinegar 3/4 teaspoon baking soda 1-ounce red food coloring Instructions: Preheat oven to 350 degrees F. Butter 2 medium sheet pans, or 2 (8-inch) round cake pans. In a bowl, sift flour and salt together. In an electric stand mixer, combine butter and sugar at medium speed. Add vanilla, then the eggs, 1 at a time, and then cocoa powder. Reduce mixer speed to low. Stream in half of the buttermilk, then slowly add half of the flour mixture, then the rest of the buttermilk and remaining flour. In a separate bowl, mix vinegar and baking soda, and mix into the batter. Add red food coloring and combine well. Once thoroughly mixed, divide batter evenly between cake pans. Bake for 30 to 35 minutes, or until toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pans. Slice, as desired, and serve. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 60922,"Air Fryer Potato Chips 2 Yukon gold potatoes (about 8 ounces each), scrubbed 1 tablespoon olive oil
  Kosher salt and freshly ground black pepper
  Instructions: Thinly slice the potatoes on a mandoline, about 1/16 inch thick. Transfer to a medium bowl and run under cold water until almost all the white starch comes off and the water runs clear. Dry well between a couple paper towels. Dry the bowl as well. Add the dry potatoes back to the dry bowl and toss with the oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
  Preheat a 3.5-quart air fryer to 320 degrees F. Shingle the potatoes in the bottom of the basket; it\u2019s okay if there are two layers. Cook until the potatoes are deep golden brown around the edges and crisp, tossing every 5 minutes with tongs so they\u2019re evenly cooked, about 30 minutes. If you notice a few slices are finished cooking and completely crisp before others, remove to a large bowl and continue cooking the remaining pieces.
  Season the chips with a pinch of salt. Serve immediately or let cool and store in an airtight container for up to 2 days.
  ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60923,"Down and Dirty Chai Cocktail 1 cup half-and-half 1 tablespoon agave syrup
  1 teaspoon ground cardamom
  1/2 teaspoon ground ginger
  1/2 teaspoon smashed peppercorns 10 whole cloves
  6 whole allspice berries 1 cinnamon stick
  6 cups hot brewed coffee
  4 ounces bourbon
  Whipped cream, for garnish
  4 star anise pods, for garnish
  Instructions: Heat the half-and-half in a small saucepan over medium heat until barely simmering. Add the agave, cardamom, ginger, peppercorns, cloves, allspice and cinnamon; stir gently. Turn off the heat and let steep for 15 to 20 minutes. Strain. Divide the chai mixture among four mugs. Add 1 1/2 cups coffee and 1 ounce bourbon to each mug; stir gently. Garnish with whipped cream and star anise. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60924,"Prime Rib Burgers Kosher salt and freshly ground black pepper 2 1/4 pounds coarsely ground prime rib
  3/4 cup Kentucky Steak Sauce, plus more for serving, recipe follows 4 tablespoons crumbled smoked blue cheese 2 cups baby arugula
  6 burger buns, split and toasted
  Barbecue potato chips, for serving
  1 medium onion, diced 3 cloves garlic, smashed
  2 cups ketchup
  1/2 cup bourbon
  1/2 cup Worcestershire sauce
  1/3 cup sorghum (see Cook's Note) 1/3 cup soy sauce
  1/4 cup apple cider vinegar
  3 tablespoons whole-grain mustard
  Juice of 1 lemon
  1 bay leaf
  Instructions: Heat a large cast-iron skillet over medium-high heat and sprinkle with 1 teaspoon salt. While the skillet preheats, sprinkle the ground meat with 2 teaspoons salt and 1 1/2 teaspoons pepper and mix gently. Form into six 6-ounce patties (1/3 inch thick and about 4 inches wide). Press a dimple in the center of each. Place the patties in the preheated pan and sear. If your pan isn't large enough, sear the burgers in batches, adding more salt to the pan between each batch. For medium, cook the burgers until the sides turn brown and the bottoms are golden brown, 3 to 4 minutes, and then flip and cook until the center reaches 140 degrees F on an instant-read thermometer, about another 3 minutes. Turn off the heat. Top each burger with 2 tablespoons Kentucky Steak Sauce and 1 tablespoon crumbled blue cheese. Transfer the burgers to the bottoms of the buns, top with some arugula and the bun tops. Serve with barbecue potato chips and more Kentucky Steak Sauce on the side. Add the onion, garlic, ketchup, bourbon, Worcestershire sauce, sorghum, soy sauce, apple cider vinegar, whole-grain mustard, lemon juice, bay leaf and 1/4 cup water to a medium saucepan over medium heat. Stir to combine and bring up to a simmer. Continue to cook until smooth and slightly reduced, 25 to 30 minutes. Remove from the heat and strain to remove the onion, garlic and bay leaf. Refrigerate until ready to serve or for up to 2 weeks.
  ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 60925,"Chicken with Green Curry Sauce 4 boneless skinless chicken breast halves (about 5 ounces each) Salt and freshly ground black pepper 1 tablespoon olive oil 1 (14-ounce) can coconut milk 1 (4-ounce) can diced green chilies 1 teaspoon curry powder 1 teaspoon Garam masala 1 teaspoon ground cumin 1 cup couscous, cooked according to package directions 2 tablespoons freshly chopped cilantro leaves Instructions: Season both sides of chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown. In a medium bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin. Add mixture to chicken and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce reduces slightly. Spread couscous onto a serving platter, top with chicken and garnish with cilantro. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60926,"Party Size Baked Alaska 5 1/2 cups chocolate ice cream base 5 1/2 cups strawberry ice cream base 11-by-17-by-1/2-inch sheet chiffon cake 24 ounces sugar 12 ounces light corn syrup 12 ounces pasteurized egg whites, at room temperature 1 1/2 teaspoons vanilla extract 3 pinches kosher salt Instructions: Line two 13-by-9-inch metal cake pans with plastic wrap and place in the freezer. Pour the chocolate ice cream base into the bowl of a stand mixer fitted with the paddle attachment. Turn the speed to low. With the mixer running, slowly pour in the liquid nitrogen until the ice cream reaches a classic soft-serve consistency.
Spread the ice cream evenly in one of the prepared pans and freeze until firm, at least 2 hours. May be made several days in advance.
Clean the bowl and paddle and repeat with the strawberry ice cream.
Set the chiffon cake into a parchment-lined half sheet pan and place in the freezer for at least 1 hour and up to several hours in advance of assembling the Baked Alaska.
Combine 8 ounces sugar, 4 ounces corn syrup and 2 ounces water in a 2-quart saucepan and place over high heat. Stir just until the sugar dissolves, about 5 minutes. Clip on a candy thermometer and bring the mixture to 240 degrees F.
While the syrup is cooking, place 4 ounces egg whites, 1/2 teaspoon vanilla and one pinch salt into the bowl of a stand mixer and using the whisk attachment, whisk the eggs on high speed until they reach medium peaks, 2 to 3 minutes.
When the sugar syrup reaches 240 degrees F, remove from the heat and with the stand mixer on low speed, slowly and carefully pour the syrup in a thin steady stream into the egg white mixture, being careful not to come in contact with the whisk. Once all of the syrup has been added, increase the mixer speed to high and whisk until stiff peaks are formed and the mixture has cooled, 8 to 10 minutes. Transfer the mixture to a large piping bag and refrigerate while preparing the second and third batches. Repeat the recipe two more times for a total of three batches of meringue.
Remove the meringue from the refrigerator 30 minutes prior to using.
To assemble and complete the Baked Alaska: Cover the perimeter of a large, wooden cutting board, one that is slightly larger than the cake, with strips of heavy-duty aluminum foil. Remove the cake and ice cream from the freezer. Place the cake on the prepared board. Invert the sheet pans of ice cream atop the cake. Peel away the plastic wrap from the ice cream. Pipe the meringue over the entire surface of cake and ice cream covering completely.
Use a propane torch to brown the meringue. Serve immediately or freeze for up to a week once the meringue has been browned.
Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to \finger tight\ when finished using the torch. Children should never use a propane gas torch without adult supervision. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60927,"Greens, Grapes and Granola Breakfast Salad 1 small head kale, stemmed and torn into bite-size pieces, or 8 cups baby kale 2 limes Kosher salt 2 tablespoons virgin or extra-virgin coconut oil 1/2 cup plain yogurt 1 tablespoon apple cider vinegar 1 tablespoon ground flaxseeds, optional 1 teaspoon honey 1 heart of romaine, cut into bite-size pieces 2 Granny Smith apples, cut into bite-size pieces 1 cup green grapes, halved lengthwise 1/2 cup of your favorite granola 1/2 cup loosely packed fresh parsley leaves Instructions: Put the kale in a large bowl, add the juice of 1 lime and a large pinch of salt, and rub the juice and salt into the kale with your hands. Let sit in the refrigerator overnight to tenderize. Melt the coconut oil in a microwave-safe small bowl in the microwave in 30-second increments, stirring in between. Whisk the oil with the yogurt, 1/2 the zest and all the juice of the remaining lime, 2 tablespoons water, vinegar, flaxseeds if using, honey and 1/2 teaspoon salt in a small bowl. Add the romaine, apples, grapes, granola and parsley to the bowl of kale. Toss with the dressing to combine. Taste and adjust the seasoning with salt if needed. Divide among 4 serving bowls, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60928,"Pork Tenderloin with Corn Panzanella Salad and Yogurt with Mango 4 ounces whole-grain country-style boule without crusts, cut into 1-inch dice (3 cups) 2 tablespoons balsamic vinegar 4 ripe tomatoes, chopped and juices reserved 4 ripe tomatoes, chopped and juices reserved
1 clove garlic, minced Kosher salt 2 tablespoons plus 2 teaspoons olive oil 3 cups fresh corn kernels 1 serrano cl, stemmed, seeded and thinly sliced 1 medium onion, diced 1 1/4 pounds pork tenderloin, trimmed Freshly ground black pepper 1/4 cup fresh cilantro leaves, chopped 2 cups plain lowfat yogurt 1 cup chopped mango Instructions: Preheat the oven to 300 degrees F. Spread the bread out on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool. Put 1 tablespoon of the vinegar, the tomatoes and their juices, the garlic and 1/4 teaspoon salt in a large bowl, and toss together. Heat 2 teaspoons of the oil in a large nonstick skillet over high heat. Add the corn and spread in a single layer. Cook until blackened in spots, about 3 minutes. Add the chiles and onions and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Transfer the mixture to the bowl with the tomatoes. Set aside. Increase the oven temperature to 400 degrees F and wipe out the skillet. Sprinkle the pork with 1/2 teaspoon salt and some pepper. Heat the remaining 2 tablespoons oil in the skillet. Add the pork and cook, turning as needed, until brown on all sides, about 5 minutes. Brush with the remaining 1 tablespoon vinegar. Roast until the internal temperature of the pork registers 145 degrees F on an instant-read thermometer, 25 to 30 minutes. Transfer the pork to a cutting board to rest for a few minutes and then slice. Add the bread and cilantro to the corn salad and gently stir together. Divide the pork and salad evenly among four plates. Divide the yogurt and mango evenly among four small bowls, to serve on the side. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 60929,"Sliced Steak Pizza 1 (14-inch) pizza crust 3/4 cup pizza or BBQ sauce 5 ounces beef steak (brisket, flank steak or sirloin), cut into 1-inch pieces 1/2 red onion, thinly sliced 7 ounces mozzarella, shredded 3 ounces smoked provolone, shredded 1 to 2 tablespoons dried oregano, optional Instructions: Preheat the oven to 400 degrees F. Stretch the crust over a 14-inch pizza pan. Evenly spread the sauce over the crust. Arrange the steak and red onions over the sauce. Mix the mozzarella and provolone cheeses together in a bowl then distribute them evenly over the pizza. Season with dried oregano, if desired. Bake the pizza until the crust is crisp and brown, about 10 to 15 minutes. Remove the pizza from the oven, cut it into wedges, and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 60930,"Swordfish 1/2 cup white wine 1/4 cup lemon juice 1/4 cup extra-virgin olive oil 1/4 cup peanut butter 2 tablespoons chopped soy beans 1 tablespoon minced garlic 1 tablespoon red peppercorns, crushed 1 tablespoon green peppercorns, crushed 1 tablespoon black peppercorns, crushed 1 tablespoon black sesame seeds 1 tablespoon white sesame seeds 4 swordfish steaks Instructions: Combine all ingredients, except swordfish, in a bowl and mix together well. Set aside. Preheat a grill to medium-high, using mesquite wood. Place swordfish on grill and quickly sear. Dredge swordfish in the white wine mixture and then return to the grill. Cook until desired doneness; fish should be opaque and a knife should slide in easily. Remove fish from the heat and serve with fresh vegetables and a starch of choice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 60931,"Chicken Caesar Salad 1 cup reduced-sodium chicken broth 2 1/2 tablespoons grated Parmesan 1 tablespoon olive oil 1 teaspoon Dijon mustard 2 cloves garlic, minced 1 teaspoon anchovy paste 6 cups chopped Romaine lettuce 2 cups cooked chicken, cut into 1-inch cubes or shredded 1 cup cherry or grape tomatoes 1 cup herb-seasoned croutons Instructions: In a blender, combine chicken broth, Parmesan, olive oil, mustard, garlic, and anchovy paste. Puree until smooth and blended. Transfer lettuce to a large bowl and top with chicken, tomatoes and croutons. Pour dressing over salad just before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60932,"Mai Tai 1 egg white, lightly beaten* Sugar 1/2 cup white rum 1/4 cup Triple Sec 1/4 cup fresh orange juice 1/4 cup fresh lime juice Crushed ice Cocktail cherries Pineapple cubes Orange slices Instructions: Dip the rim of a tall glass into the egg whites, and then the sugar. Put the rum, Triple Sec, and juices into a cocktail shaker. Shake to mix. Fill the glass with the ice and pour the cocktail over it. Decorate with cherries, pineapple, and/or orange slices, and drink with a straw. ","[Rum, Cointreau, Grand Marnier]" 60933,"Wild Mushroom Spring Rolls 1 pound assorted mushrooms, such as shiitake or oyster or hanshimiji 2 tablespoons vegetable oil 3 large shallots, peeled and finely chopped 2 tablespoons finely grated ginger 2 teaspoons five spice powder 1/2 cup finely chopped scallions 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons Asian toasted sesame oil 1 pound package egg roll wrappers 1/2 cup water 1/2 cup peanut oil for frying 1/4 cup warm honey 2 tablespoons soy sauce 1/2 pound raw shrimp, peeled, de-veined, and roughly chopped 1/2 cup bok choy, chopped 1/2 teaspoon dried chili pepper flakes 2 tablespoons vegetable oil 2 tablespoons sesame oil 2 tablespoons low sodium soy sauce 3 tablespoons rice wine vinegar 2 tablespoons sugar 3 tablespoons cornstarch 1/2 teaspoon salt 1/2 teaspoon ground black pepper Instructions: Remove any hard fibrous stems from the mushrooms and clean carefully by brushing the mushrooms with a damp cloth or mushroom brush to remove excess dirt. Place the mushrooms in a food processor and pulse quickly to chop into 1/4-inch bits. Heat 2 tablespoons vegetable oil in a large skillet over high heat until hot but not smoking. Add the mushrooms to the pan and saute until the mushrooms begin to sweat, about 2 to 3 minutes. Add the chopped shallots and ginger and saute until translucent. Sprinkle in the five spice powder and chopped scallions, season with salt and pepper and stir in the sesame oil. Set aside to cool. Lay out the egg roll wrappers and cut into 4 equal squares. Brush a square of wrapper with some water, place a dollop of the mushroom mixture in the center and roll the sides of the wrapper inwards to enclose the filling. Rolling away from yourself, roll up the wrapper into a cigar shape and enclose the filling completely. Seal the ends with some of the water. Continue to finish filling the wrappers and refrigerate them several hours to firm them before cooking. Heat the oil in a deep skillet to 345 degrees. Fry the spring rolls, in batches, until crisp. In a bowl, combine the ingredients of the dipping sauce and serve with the spring rolls. Place all of the ingredients into the bowl of a food processor and pulse rapidly to a very coarse texture. Do not make too soft or pasty. Fill the springroll wrappers with the shrimp filling and follow all directions for cooking.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 60934,"Orange Grove 1 1/2 ounces rye whiskey 1 1/2 ounces fresh orange juice 1 ounce ginger liqueur (such as Domaine de Canton) Instructions: Combine the whiskey, orange juice and ginger liqueur in a cocktail shaker. Fill with ice and shake until chilled. Strain into a rocks glass over ice. ","[Rye Whiskey, Ginger Liqueur]" 60935,"Mushrooms in cl Sauce 1 tablespoon olive oil 1 pound mushrooms, thickly sliced 1 teaspoon sea salt, or to taste 3 Guajillo chiles 3 Pasilla chiles 2 whole cloves 1 teaspoon black peppercorns 1 teaspoon cumin seeds 2 garlic cloves, peeled 1 1/2 tablespoons lard or peanut oil 1 large sprig epazote cleaned Instructions: Heat the oil in a saucepan over medium heat. Add the mushrooms and salt. Cover the pan and cook until the mushrooms are just tender, about 10 minutes. Drain the mushrooms, reserving the liquid, and set both aside. Remove the stems, slit the chiles open, and remove the seeds and veins. Cover with hot water and soak for 15 minutes, or until soft. Drain. On a hot comal, toast the chiles, making sure they do not burn. Crush the clove, peppercorns and cumin seed with a mortar and pestle or in a spice or coffee grinder. In a blender, place the chiles, crushed spices, and garlic. Blend until smooth, adding a little water only if necessary. In a large heavy skillet, heat the lard until smoking, then add the cl sauce and fry over a fairly high heat. Scraping the bottom of the pan often so it doesnt stick, cook until reduced, about 5 minutes. Add sufficient water to the reserved liquid from the mushrooms to make 3/4 cup. Add this, the epazote, and mushrooms to the chili sauce, and cook over a medium heat for about 5 minutes. Serve with rice and warm flour tortillas. ","[Rioja, Tempranillo, Garnacha, Barbera]" 60936,"Homemade Butter 2 1/2 cups heavy cream 1 cup sour cream 1 teaspoon coarse sea salt Freshly ground black pepper Instructions: Prepare a medium-size bowl of ice water. In the bowl of an electric stand mixer fitted with the whisk attachment, gradually whip the cream and sour cream together. Increase the speed of the mixer and continue whipping until the cream separates and the mixture thickens.
Use a rubber spatula to gather up the butter and remove it from the bowl. There will be some liquid that is a natural result of this process. That liquid is actually buttermilk. Gather the ball of butter together into a double layer of cheesecloth or a thin kitchen towel and plunge it into the ice bath to wash any buttermilk off the surface. Sprinkle with salt and pepper, to taste. Pack the butter into a bowl or roll it into a ball or log shape using plastic wrap. Use immediately or store in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 60937,"Roasted Herb Turkey Breasts with Glazed Onions 6 tablespoons unsalted butter, at room temperature 2 tablespoons chopped flat-leaf parsley 1 tablespoon chopped thyme 4 cloves garlic, grated Kosher salt and freshly ground black pepper One 2 1/2-pound skin-on, bone-in turkey breast 1 pound cippolini, peeled and halved 1/2 cup balsamic vinegar 2 tablespoons extra-virgin olive oil Instructions: Preheat the oven to 375 degrees F, with a rack in the position third from the top and another just below it. Combine 4 tablespoons of the butter, 1 tablespoon of the parsley, the thyme and garlic in a small bowl. Season with salt and pepper. Place the turkey, skin-side up, on a rack set in a rimmed baking sheet. Rub the herb butter over the turkey and underneath the skin. Sprinkle liberally with salt and pepper. Toss together the cippolini, vinegar and oil in a 1-quart ovenproof baking dish. Season with salt and pepper. Place the turkey on the higher oven rack and the cippolini on the rack below. Roast until the cippolini are cooked through and tender and an instant-read thermometer inserted into the thickest part of the turkey registers 155 degrees F, 45 minutes to 1 hour. Stir the remaining 2 tablespoons butter into the cippolini. Let the turkey rest for 10 minutes before slicing. To serve, cut the turkey off the bone and slice thinly. Divide among plates and top with the cippolini. Garnish with the remaining 1 tablespoon parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60938,"Roasted Red Pepper and Walnut Dip 3/4 cup pomegranate juice or 4 teaspoons of pomegranate molasses 1/2 cup walnuts 3 tablespoons unseasoned bread crumbs 1 tablespoon lemon juice 1 (16-ounce) jar roasted red peppers, drained 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cumin, plus more for garnish 1 tablespoon olive oil, plus 1 teaspoon for garnish Salt Pita Toasts, for serving Instructions: Put the pomegranate juice, into a small saucepan and bring to a boil. Reduce the heat to medium and simmer, uncovered, until juice is reduced to about 2 tablespoons, about 6 minutes. Set aside to cool and thicken. Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool. Put the walnuts and bread crumbs into a food processor and process until finely ground. Add the reduced pomegranate juice or pomegranate molasses, lemon juice, red peppers, cayenne pepper and cumin and process until smooth. With the processor on add the olive oil in a thin stream. Season with salt, to taste. Sprinkle with cumin and olive oil and serve. Serve with pita toasts. ","[Rioja, Tempranillo, Garnacha, Barbera]" 60939,"Butter Pie Crust 1 3/4 cups all-purpose flour, plus more for dusting 1/2 teaspoon salt 2 tablespoons sugar 12 tablespoons (1 1/2 sticks) unsalted butter, diced and chilled 4 teaspoons apple cider vinegar or white vinegar Instructions: Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.) Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour. Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60940,"Surprise-Interior Cake with Dartmouth \D
Nonstick spray 12 ounces (3 sticks) unsalted butter, at room temperature 3 cups (600 grams) sugar 7 large eggs, at room temperature 1 teaspoon vanilla extract 4 1/2 cups (540 grams) all-purpose flour 1 teaspoon salt 1 tablespoon baking powder 1 cup nonfat buttermilk 3 or 4 drops green food coloring (or whatever color you wish) 10 egg whites 2 cups (400 grams) sugar Pinch salt Instructions: For the cake: Preheat the oven to 350 degrees F. Line a half-sheet pan with parchment and spray with nonstick spray. Spray a 12-cup Bundt pan. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 5 to 10 minutes, stopping a few times to scrape the sides and bottom of the bowl. Add the eggs one at a time, beating for 30 seconds after each addition. Beat in the vanilla. In a large bowl, whisk the flour, salt and baking powder together for 30 seconds to distribute the leavening. With the mixer on low, alternate additions of the flour mixture and the buttermilk. Using a large rubber spatula, scrape the bottom and sides of the bowl to ensure the batter is well mixed. Transfer a generous one-quarter to one-third of the batter to a mixing bowl. Add the green food coloring and stir until the batter is a uniform color. Spread the green batter in the prepared sheet pan and bake until just baked through and firm but not yet springy, 10 to 15 minutes. Let cool, then freeze for 20 to 30 minutes until firm. Put one-third of the undyed batter in the bottom of the prepared Bundt pan. Using a 2-inch \D-shaped cookie cutter (you can use other shapes as well) cut 14 or 15 letters from the green cake. Stand the letters, upside-down, in the Bundt pan, with the straight edges toward the center of the pan. Don't press the letters all the way into the batter, just enough to keep them upright. Arrange the letters as close together as you can while still keeping them properly angled. Fill a large pastry bag with the remaining undyed batter and pipe it into the Bundt pan, making sure to fill any hard-to-reach areas and covering the letters completely (see Cook's Note). Bake until the cake is golden brown and springs back when gently touched, 50 to 60 minutes. Allow to cool completely in the pan. For the Swiss meringue frosting: In a stand mixer bowl, combine the egg whites, sugar and salt. Place over a medium saucepan of simmering water to create a double boiler, making sure the water doesn't touch the bottom of the bowl (you want the steam to heat the egg whites, not the simmering water). Whisking constantly, heat the egg white mixture until the sugar has completely dissolved and feels hot to the touch. (If you are nervous about uncooked eggs, attach a thermometer the bowl and make sure the mixture reaches 170 degrees F.) Transfer the bowl to the stand mixer and beat the mixture on high with the whisk attachment until very stiff, shiny white peaks form and the meringue is room temperature, about 10 minutes. To assemble the cake: Run a long, thin knife around the edge of the Bundt pan to release the cake. Place a cake platter, face down, on top of the Bundt and flip the pan over. Gently lift away the pan, leaving the cake on the platter. Coat the cake with an even layer of Swiss meringue. Serve immediately or store in the refrigerator.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60941,"Super Thick Hot Chocolate 3 cups milk 1 cup evaporated milk 1/2 teaspoon vanilla extract 1/4 cup cocoa powder 1/4 cup sugar 2 tablespoons cornstarch Pinch ground cinnamon Instructions: In a saucepan, combine the milk, evaporated milk and vanilla and warm up over a low heat. Combine the cocoa powder, sugar, cornstarch and cinnamon in a small bowl. Whisk into the warm milk mixture, stirring frequently to prevent it from scorching. Remove the hot chocolate from the heat just after it has come to a boil. The mixture should be suuuuuper rich and thick! Cook's Note: For grown-up kids, a shot of brandy, Kahlua, or peppermint schnapps is really yummy! ","[Port, Tawny Port, Madeira, Sherry]" 60942,"Creamy Crab Risotto with Chive Oil 2 tablespoons olive oil 2 shallots, finely chopped 1 cup dry white wine 4 to 6 tablespoons unsalted butter 6 cups chicken broth 1 cup Arborio rice 1/2 pound fresh shelled Dungeness crabmeat 1 cup whole milk 1/2 cup grated Parmesan Salt and freshly ground black pepper 1 bunch chives 1/4 cup olive oil (for chive oil) Instructions: Put a medium pot on a burner over medium heat. When the pot is hot, add the olive oil and shallots and simmer until the shallots are translucent. Pour the wine into the pot and allow simmer until the wine is almost completely evaporated. Add the butter and when melted, add the rice and stir until coated with the butter. Add 3 cups of the chicken broth and gently simmer. Slowly add the remaining chicken stock and cook until the rice is soft. Add the crabmeat and milk and cook for about 3 minutes. Add the Parmesan, Salt and pepper to taste, and mix well. Reduce the heat to the lowest setting and continue to mix occasionally, until it's time to serve. To make the chive oil, add the chives and olive oil to a blender, and mix on high for about 3 minutes. Pour the oil in a small bowl or squeeze bottle. Serve the warm risotto in medium-sized bowls and drizzle a small amount of chive oil on top for a garnish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 60943,"Irish Meatloaf with Cabbage Cream Sauce 5 pounds ground beef 2 pounds ground lamb 1 pound Irish white pudding, diced 2 cups shredded Irish Cheddar 2 tablespoons Montreal steak seasoning 2 tablespoons granulated onion 2 tablespoons black pepper 1 tablespoon dried basil 1 tablespoon curry powder 1 tablespoon dried oregano 1 tablespoon salt 6 eggs 1 onion, diced fine 6 to 7 cups panko breadcrumbs Cabbage leaves, for cooking Celery sticks, for cooking Cabbage Cream Sauce, recipe follows 2 tablespoons canola oil 2 tablespoons chopped garlic 1/2 head green cabbage, shredded 2 cups sherry 6 cups heavy cream Salt and pepper
1 stick (8 tablespoons) butter Instructions: Preheat the oven to 400 degrees F. Mix together the ground beef, lamb, white pudding, Cheddar, Montreal seasoning, granulated onion, pepper, basil, curry powder, oregano, salt, eggs and onions until well mixed. Add the breadcrumbs and mix well. Let stand for 5 to 10 minutes. Shape into a log. On a baking sheet, put some large cabbage leaves down for the meatloaf to cook on. Place some celery sticks on top of the meatloaf (to keep the aluminum foil off of the top of the meatloaf), cover with foil and bake for 45 minutes. Remove the foil and continue to bake to let it crisp up, about 15 minutes more. Slice and serve with the Cabbage Cream Sauce on the side. Heat a medium pot and add the oil. Brown the garlic, and then add the cabbage and saute until translucent. Deglaze the pot with the sherry, and then simmer until reduced by about half. Add the heavy cream and reduce by half again. Add salt and pepper to taste. Fold in the butter and serve hot. ","[Chardonnay, Pinot Grigio, Riesling, Garnacha]

" 60944,"Sausage and Broccoli Pesto Packets 1/2 cup (64 grams) extra-virgin olive 1 tablespoon (15 grams) grainy mustard 1 teaspoon smoked paprika 1/2 teaspoon kosher salt 1 pound (453 grams) good-quality kielbasa, cut crosswise into 1/2-inch rounds 1 head (550 grams) broccoli, cut into 1 1/2-inch florets 1 large (300 grams) yellow onion, cut into 1/2-inch slices 6 sprigs fresh rosemary Pesto, recipe follows, or store-bought if desired Lemon wedges, for serving 5 cups (57.5 grams) loosely packed fresh basil leaves 1/2 cup (64 grams) toasted unsalted pistachios 1/4 cup (28 grams) grated Parmesan 1 teaspoon kosher salt 1 large clove garlic 1/2 cup (104 grams) extra-virgin olive oil Instructions: For the foil packs: Place an oven rack in the lower third position. Preheat the oven to 450 degrees F. In a large mixing bowl, whisk together the olive oil, mustard, smoked paprika and salt. Add the kielbasa, broccoli and onion. Toss well to coat with the seasonings. Tear off six 18-by-12-inch sheets of heavy-duty aluminum foil (if you don\u2019t have heavy-duty foil, use double sheets). Lay a sprig of rosemary in the middle of each. Divide the ingredients among the sheets, keeping them in a snug layer in the center of each piece of foil. Bring the short sides of the foil together at the top and fold down several times, leaving some air space above the food. Fold the other 2 sides in and crimp to seal. The packets should be rectangular in shape and tightly sealed all around, with an air pocket at the top. Place the packets, with space between them, directly on the oven rack in the lower third and bake for 20 minutes. Remove and let rest a few minutes, then carefully open the packets. Dollop with some of the Pesto and serve with lemon wedges. Campfire Variation: You can also cook the foil packs in the coals of a campfire. The flames should be out, with just hot coals remaining. Spread the coals in an even layer. Ideally, you should be able to hold your hand about 6 inches above the coals for 4 or 5 seconds before having to take it away for the right temperature. Add the packets to the coals. You should hear gentle (but not aggressive) sizzling noises within a few minutes. If they\u2019re sizzling too loudly or not at all, move the packets around occasionally until they\u2019re sizzling gently again. The packets may take a few minutes less on the coals, about 18 minutes, if your coals are at the right temperature. Combine the basil, pistachios, Parmesan, salt and garlic in a food processor fitted with the blade attachment and pulse to make a coarse paste. With the machine running, add the olive oil in a steady stream to make a smooth pesto. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 60945,"Morrocan Chili and 10,000 Grains of Sand 2 tablespoons extra-virgin olive oil 2 pounds ground lamb Salt and freshly ground black pepper 2 tablespoons chili powder 1/2 tablespoon ground cumin 1 tablespoon ground coriander 1/4 teaspoon ground cinnamon 1/2 teaspoon paprika 1 bay leaf 1 large onion, chopped 1 green bell pepper, seeded and chopped 2 cloves garlic, finely chopped 1 lemon, zested and juiced 2 tablespoons Worcestershire sauce, eyeball it 1 (14-ounce) can tomato sauce 2 tablespoons butter 1 1/2 cups chicken stock A handful golden raisins 4 apricots, chopped 1 1/2 cups couscous 3 to 4 tablespoons toasted pine nuts A handful fresh parsley leaves, chopped A handful fresh mint leaves, chopped 3 tablespoons finely chopped chives 8 pita breads, cut into wedgesfor scooping Instructions: Preheat oven to 400 degrees F. Heat skillet with extra-virgin olive oil, add meat and brown. Season the meat with salt and pepper, to taste, chili powder, cumin, coriander, cinnamon and paprika. Add the bay leaf, onions, bell pepper and garlic to the pan. Cook until onions are soft, 8 minutes. Add lemon juice and zest, Worcestershire sauce and tomato sauce. Stir and reduce heat to simmer. Bring butter and stock to a boil in a pot with tight fitting lid. Add dried fruit and couscous, stir then turn off heat and set lid in place. Let stand 5 minutes. Add nuts and herbs and toss with fork. Toast pita wedges in hot oven or under broiler. Pile chili in bowls, top with \sand\ and serve with pita wedges for scooping. ","[Shiraz, Tempranillo, Garnacha, Pinotage]" 60946,"Abe Frohman Sammy 2 pounds brisket, cut into 1- to 2-inch cubes 1/2 pound fat, cut into 1- to 2-inch cubes 1 tablespoon fennel seeds 1 teaspoon garlic powder 1 teaspoon coarse black pepper 1 teaspoon red pepper flakes 1/2 teaspoon pink salt 3 hog casings 1/4 cup lemon juice 2 1/3 cups yellow mustard 2 cups white vinegar 1 1/3 cups brown sugar 1/3 cup ketchup 2 1/2 teaspoons chili powder 2 1/2 teaspoons coarse black pepper 2 1/2 teaspoons granulated sugar 2 teaspoons garlic hot sauce 3 cups mayonnaise 3/4 cup apple juice 3/4 cup white vinegar 2 1/2 teaspoons horseradish 2 1/2 teaspoons lemon juice 2 1/2 teaspoons ground black pepper 1 teaspoon salt 1/2 teaspoon cayenne pepper 2 cups brown sugar 1/4 cup granulated sugar 1 tablespoon mustard powder 1 tablespoon paprika 1 tablespoon ground pepper 1 tablespoon salt 2 teaspoons garlic powder 1 teaspoon cayenne pepper 3 1/4 cups ketchup 1 cup apple cider vinegar 1/3 cup molasses 2 tablespoons Worcestershire sauce 1 tablespoon lemon juice 3 favorite rolls Butter, for toasting 3 to 6 slices American cheese Cooked onion rings, for serving Instructions: For the sausage: Combine the brisket and fat and put through a sausage grinder on a coarse setting. Combine the fennel seeds, garlic powder, black pepper, red pepper flakes and pink salt in a bowl. Combine the ground beef and fat with the spices. Place in the refrigerator, covered, for 24 hours. Transfer to the freezer 1 hour before stuffing. Soak the hog casings in a half gallon of water and the lemon juice for 30 minutes. Remove the casings and run cold water through one end until the water comes out the other end. Load the combined ingredients in a sausage stuffer and put the hog casing on the stuffer tube. Stuff the sausage and section into 5-inch links. Hang the sausage on a wire hanger in your refrigerator for 2 hours. Preheat a smoker to 225 degrees F. Smoke the sausages for 2 hours. Remove the sausages from the smoker to rest and set aside. For the mustard sauce: Meanwhile, combine the mustard, vinegar, brown sugar, ketchup, chili powder, black pepper, granulated sugar and garlic hot sauce in a nonstick pot and whisk until well mixed. Place on medium heat. Cook, stirring often to prevent the sugars from settling on the bottom of the pot, until it comes to a boil. Simmer on low heat for 20 minutes, stirring often. Take the sauce off the heat and chill in the refrigerator overnight. For the Alabama sauce: Meanwhile, combine the mayonnaise, apple juice, vinegar, horseradish, lemon juice, black pepper, salt and cayenne in a large mixing bowl and stir until smooth. Place in a jar and shake well. Place the sauce in the refrigerator and allow to chill overnight. For the Big Pinks sauce: Place the brown sugar, granulated sugar, mustard powder, paprika, ground pepper, salt, garlic powder and cayenne in a mixing bowl and combine well. Place the ketchup, vinegar, molasses, Worcestershire and lemon juice in a nonstick pot, along with the dry ingredients, and place on medium heat, stirring frequently, until it comes to a boil. Lower the heat to low and allow to simmer for 20 minutes. Let the sauce cool, then place in a jar and refrigerate overnight. To assemble: Split the sausages down the middle and cook on the grill on high heat. Brush the sausage with the mustard sauce and Big Pinks sauce and allow the sauces to caramelize. Split the rolls, butter and toast. Apply a generous portion of Alabama and mustard sauces to the rolls. Brush the sausages again with the Big Pinks and mustard sauce, then put a piece (or two) of \u2018Murican cheese on the sausage. (We\u2019d do this on the truck, but the cheese would fall through the grates!) Once the cheese has melted, put the sausages on the rolls and top with the onion rings. ENJOY! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60947,"Grilled Salmon with Carrot-Sesame Dressing 2 tablespoons grapeseed oil, plus more for brushing 1 tablespoon grated ginger 2 cloves garlic, minced 1 small shallot, minced 1 stalk lemongrass, finely chopped Juice of 2 limes 2 tablespoons fish sauce 1 tablespoon packed light brown sugar Kosher salt 2 sides wild salmon, skin on (1 3/4 to 2 pounds each) 3 tablespoons fish sauce 2 tablespoons rice vinegar 1 tablespoon Sriracha 1 tablespoon toasted sesame oil 2 teaspoons packed light brown sugar Juice of 1 lime Kosher salt 1 carrot, julienned 3 scallions, chopped Instructions: Prepare the salmon: Whisk the grapeseed oil, ginger, garlic, shallot, lemongrass, lime juice, fish sauce, brown sugar, a pinch of salt and 1/2 cup water in a medium bowl. Place the salmon on a rimmed baking sheet and pour the marinade on top. Turn the salmon so the marinade coats both sides. Cover and refrigerate, 30 minutes. Meanwhile, make the carrot-sesame dressing: Whisk the fish sauce, rice vinegar, Sriracha, sesame oil, brown sugar, lime juice and a pinch of salt in a medium bowl until the sugar dissolves. Add the carrot, scallions and 1/4 cup water; stir to combine. Set aside. Preheat a grill to medium high. Remove the salmon from the marinade, wiping off any excess. Brush the grill grates with grapeseed oil. Brush the skin side of the salmon generously with grapeseed oil, then place on the grill skin-side down. Cover and cook until the skin is crisp and the salmon is nearly cooked through, about 8 minutes. Uncover and cook until the salmon is just cooked through, about 5 more minutes. (Do not flip the fish.) Transfer the salmon to a platter and spoon the carrot-sesame dressing on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60948,"Mini Chocolate Ganache Cupcakes 2 ounces bittersweet chocolate, finely chopped 1/4 cup Dutch-process unsweetened cocoa powder 1/4 cup packed light brown sugar 1/4 cup hot brewed coffee 1/2 cup all-purpose flour 1/4 cup granulated sugar 1/2 teaspoon salt 1/4 teaspoon baking soda 1 large egg plus 1 egg yolk 1/4 cup vegetable oil 1/4 cup buttermilk 1 teaspoon pure vanilla extract 1 cup heavy cream 2 tablespoons light corn syrup 2 tablespoons unsalted butter Pinch of salt 8 ounces chopped bittersweet or semisweet chocolate Instructions: Make the cupcakes: Preheat the oven to 325 degrees F. Line a 24-cup mini-muffin pan with paper liners. Combine the chocolate, cocoa powder and brown sugar in a large bowl; add the hot coffee and whisk until smooth. Let cool to room temperature. Whisk the flour, granulated sugar, salt and baking soda in a medium bowl. Whisk the egg, egg yolk, vegetable oil, buttermilk and vanilla into the melted chocolate mixture. Add the flour mixture and whisk until smooth. Spoon a scant tablespoon of batter into each mini-muffin cup. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool a few minutes in the pan, then remove to a rack to cool completely. Meanwhile, make the frosting: Combine the heavy cream, corn syrup, butter and salt in a medium saucepan and bring to a simmer. Remove from the heat; add the chocolate and whisk until smooth, then let cool to room temperature. Fill a large bowl halfway with ice water. Transfer the chocolate mixture to a medium bowl; then carefully place it in the ice water and let sit, stirring every few minutes, until the frosting is thick enough to spread, about 15 minutes. Transfer the frosting to a pastry bag fitted with a large star tip and pipe onto the cupcakes. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 60949,"Tipsy Elephant Marshmallows Vegetable oil, for the baking dish 3 tablespoons bourbon or other whiskey
Four 1/4-ounce packages unflavored gelatin
2 1/2 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon kosher salt
1 1/2 teaspoons vanilla extract
Nonstick cooking spray, for the spatula and cookie cutter 1 cup confectioners' sugar, plus more for packing 1 cup rice flour
Instructions: Line a 9-by-13-inch baking dish with parchment paper and lightly brush all over with oil. Put the bourbon and 1/2 cup cold water in the bowl of a stand mixer fitted with a whisk attachment. Sprinkle the gelatin evenly on top and then stir briefly to moisten it all. Combine the granulated sugar, corn syrup and salt in a medium saucepan with 1/4 cup water. Bring to a simmer over medium-high heat while stirring, then stop stirring and continue to boil until the mixture reaches 240 degrees F on a candy thermometer (soft-ball stage). Remove from the heat and let the bubbling subside. Turn the mixer to low and slowly add the hot syrup so that it pours down the side of the bowl into the gelatin mixture. When all of the syrup has been added, gradually increase the speed to high and beat until stiff, about 12 minutes. Beat in the vanilla. Spray a rubber spatula with cooking spray and scrape the marshmallow mixture into the prepared baking dish with the spatula. Use oiled fingers to smooth the marshmallow into the dish. Let it air dry for at least 6 hours and preferably overnight. Combine the confectioners' sugar and rice flour in a small bowl. Turn the marshmallow out onto a surface coated with some of the confectioners' sugar mixture. Spray a 3- to 6-inch elephant-shaped cookie cutter with nonstick spray on both sides. Cut out an elephant from the marshmallow and gently toss in the bowl with the remaining confectioners' sugar mixture, coating all of the cut edges. Re-spray the cutter before cutting out each elephant and coat each thoroughly in the mixture. Pack or bag the marshmallows with a little extra confectioners' sugar. ","[Burgundy, Port, Moscato, Riesling]" 60950,"Everything Roasted Nuts 1 cup whole blanched almonds 1 cup hazelnuts 2 tablespoons butter 1 tablespoon hot sauce, eyeball it 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 1 1/2 teaspoons ground cumin 2 cups smoked almonds (recommended: Diamond Smokehouse Almonds) 1 teaspoon poppy seeds 1 tablespoon sesame seeds Instructions: Preheat oven to 400 degrees F. Place blanched almonds and hazelnuts on a cookie sheet and roast 7 to 8 minutes; your nose will know when they're done. Melt butter in small skillet with hot sauce, grill seasoning, and cumin. Remove from heat. Remove toasted nuts from oven and drizzle with butter and spices. Add smoked nuts and seeds to the cookie sheet and toss Everything Nuts to combine. Transfer nuts to a serving dish.
Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 60951,"Chocolate Fettuccine with Peas and Pancetta 2 cups cake flour 3/4 cup all-purpose flour, plus more for dusting
1/4 cup unsweetened cocoa powder, plus more for dusting
1/8 teaspoon kosher salt
4 large egg yolks, at room temperature
1/4 cup extra-virgin olive oil
1/2 cup (4 ounces) mascarpone, at room temperature 1/4 cup freshly grated Parmesan
1/2 teaspoon pure vanilla extract
Salt 1 teaspoon vegetable oil
8 ounces pancetta, finely diced
3 tablespoons unsalted butter, at room temperature
2 tablespoons fresh sage leaves (about 10 leaves) 1/2 cup frozen petite peas, thawed
One 2-ounce block bittersweet chocolate
Instructions: For the chocolate pasta dough: Place the cake flour, all-purpose flour, cocoa powder, salt and egg yolks in a food processor. Pulse to combine. With the machine running, gradually add the oil, and then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time, if the dough is too dry. Place the dough on a lightly floured surface. Gather the dough into a ball and knead until smooth, about 5 minutes. Cover with plastic wrap and refrigerate for 30 minutes. Cut the dough into quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time until the pasta is about 1/8 to 1/16 inch thick. Cut the pasta into fettuccine noodles. Coat the cut pasta with cocoa powder to prevent sticking. For the chocolate fettuccine with peas: In a small bowl, combine the mascarpone, Parmesan and vanilla and set aside. Bring a large pot of salted water to a boil over high heat. Add the vegetable oil. Place a large nonstick skillet over medium-high heat. Add the pancetta to the skillet and cook, stirring frequently, until golden and crisp, 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on a paper-towel-lined plate. Add the butter and stir over medium heat until melted. Reduce the heat and simmer until frothy. Continue to cook until the butter has a nutty aroma and turns a caramel color, about 3 minutes. Add the sage leaves and cook until they are browned and toasted, about 2 minutes. Remove the fried sage to a paper-towel-lined plate. Keep the pan over low heat, stir in the peas and cook until they are warmed through, 2 to 3 minutes. Meanwhile, add the pasta to the boiling water and cook until tender but firm to the bite, stirring occasionally, 2 to 3 minutes. Drain the pasta. Add the pasta, pancetta and most of the sage leaves to the skillet and toss gently to coat with the browned butter and peas. To serve, add a dollop of the mascarpone mixture. Gently run a vegetable peeler over the chocolate to create chocolate curls. Sprinkle the curls over the pasta along with a few fried sage leaves. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 60952,"Brie-Onion Dip in a French Bread Bowl 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 large onion, halved and thinly sliced 6 sprigs thyme Kosher salt and freshly ground pepper 1 tablespoon Worcestershire sauce 1/4 cup low-sodium beef broth 2 tablespoons chopped fresh chives, plus more for topping 1 loaf French bread (18 to 20 inches) 8 ounces brie cheese, rind removed, thinly sliced
Crackers and/or crudites, for serving Instructions: Preheat the oven to 400 degrees F. Heat the olive oil in a medium nonstick skillet over medium heat. Add the onion and thyme sprigs, season with salt and pepper and cook, stirring occasionally, until the onion is caramelized, 15 to 17 minutes (reduce the heat if the onion is getting too dark). Add the Worcestershire sauce and cook until the skillet is dry, about 1 minute. Add the beef broth and cook, stirring, until the mixture is slightly saucy, 2 to 3 minutes. Remove from the heat and let cool slightly; discard the thyme sprigs and stir in the chives. Using a small serrated knife, hollow out the bread loaf, leaving a ?-inch-thick shell; reserve the cut-out bread. Drizzle the inside of the bread with olive oil and season with salt and pepper. Fill the loaf with half of the brie, then top with the onion mixture and the remaining brie; transfer to a baking sheet. Bake until the brie melts and the bread is toasted, about 15 minutes. Meanwhile, slice the reserved bread into pieces and arrange on a separate baking sheet; drizzle with olive oil and season with salt and pepper. Bake until toasted, 5 to 8 minutes. Top the dip with more chives and serve with the toasted bread and crackers and/or crudites. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 60953,"Gravlax 1 pound center-cut wild king salmon fillet, skin removed 2 cups kosher salt 2 tablespoons chopped fresh dill 1 tablespoon fennel seeds 1 tablespoon coriander seeds 1 tablespoon cracked white peppercorns 1 cup packed light brown sugar 2 medium red onions, thinly sliced 1/2 cup fresh lime juice (from about 8 limes) Instructions: Remove the bones. Run the back of a chef's knife along the surface of the salmon to help reveal any bones. Use tweezers to pull out the bones, dipping the tweezers in water so the bones slip off. Pat the salmon dry with paper towels and set aside. Make the cure. Mix the salt, dill, fennel seeds, coriander, peppercorns and brown sugar in a bowl. Prepare the onions. Toss the onions and lime juice in a medium nonreactive bowl. Cure the salmon. Spread half of the salt mixture on a large sheet of plastic wrap, then top with half of the onions. Place the salmon on top. Spread the remaining onions and salt mixture on the salmon, making sure to put a little extra around the sides so the fish is completely covered. Wrap the salmon tightly in the plastic wrap. Place in a baking dish to catch any liquid that might leak. Refrigerate 24 to 36 hours. Rinse and dry. Carefully remove the plastic wrap and discard it (there will be a lot of liquid). Reserve the onions to serve with the salmon. Rinse the salmon under cold water and pat dry. Slice the gravlax. Use a carving knife to cut the salmon in half lengthwise. Trim off any remaining dark flesh from the skin side of each piece. Slice on the bias as thinly as possible, wiping your knife with a cold damp towel between slices. To store, wrap the gravlax in plastic wrap and refrigerate up to 5 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60954,"Chorizo Breakfast Burrito 24 ounces cooked cl Chorizo, recipe follows 4 tablespoons oil 12 eggs, beaten 4 flour tortillas Red or Green Salsa, store bought, (optional) 2 1/2 pounds pork meat 1/2 tablespoon chopped garlic 1 tablespoon salt 1 cup red cl powder 1/2 tablespoon oil Instructions: Fry chorizo in a frying pan with oil in pan until cooked to your liking. Pour the beaten eggs over the cooked chorizo and mix well together. Cook until eggs are cooked to your liking. Heat the flour tortillas and pour chorizo and eggs into each of 4 tortillas and wrap. Cover with red or green salsa. Grind the pork in a meat grinder set on the coarsest grind. Add garlic, salt, red cl, and oil and mix by hand. Form into patties. Chorizo is ready to freeze or cook and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 60955,"Pumpkin Pie Layer Cake 1 cup milk 1 cup canned pure pumpkin puree 1/2 cup granulated sugar 2 tablespoons cornstarch
2 large egg yolks 1/2 teaspoon pure vanilla extract 1/2 teaspoon pumpkin pie spice Pinch of salt 2 sticks unsalted butter, plus more for the pans 2 1/4 cups cake flour, plus more for the pans 2 teaspoons baking powder 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1 1/2 cups granulated sugar 4 large eggs 2 teaspoons pure vanilla extract 3/4 cup milk 2 cups cold heavy cream 1/2 cup confectioners' sugar 2 teaspoons nonfat milk powder 2 teaspoons pure vanilla extract Pumpkin pie spice, for sprinkling Instructions: Make the pumpkin filling: Combine the milk, pumpkin, granulated sugar, cornstarch, egg yolks, vanilla, pie spice and salt in a medium saucepan. Cook over medium heat, whisking occasionally, until bubbles start to form around the edges, about 5 minutes. Continue cooking, whisking constantly and getting into the corners of the saucepan, until the mixture thickens to a pudding-like consistency, about 5 more minutes. Transfer to a heatproof bowl; press plastic wrap directly on the surface and refrigerate until cooled, 1 1/2 to 2 hours. Meanwhile, make the cake: Preheat the oven to 325? F. Butter two 9-inch round cake pans; line the bottoms with parchment paper and butter the paper. Lightly dust the pans with flour, tapping out the excess. Combine the flour, baking powder, pie spice and salt in a large bowl and whisk to combine. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Add the flour mixture in three batches, alternating with the milk in two batches; beat until just combined. Divide the batter between the 2 pans. Bake until light golden brown on top and the center springs back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then remove the cakes to the racks to cool completely. Remove and discard the parchment. Put 1 cake layer on a cake stand or platter. Spread the pumpkin filling on top, leaving a 1/2-inch border. Top with the second cake layer. Make the whipped cream: Combine the heavy cream, confectioners' sugar, milk powder and vanilla in a large metal bowl (for the best results, chill the bowl beforehand). Beat with a mixer on medium-high speed until medium peaks form, 3 to 4 minutes. Spread the whipped cream all over the cake and refrigerate until ready to serve, at least 20 minutes. Sprinkle with pumpkin pie spice before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60956,"Peach Mug Pie 2 tablespoons water 1 tablespoon cornstarch 1 (15-ounce) can peach halves, juice reserved and peaches chopped 1/4 cup brown sugar 1 pinch salt 1 cup heavy cream 3 tablespoons confectioners' sugar 4 graham crackers, crumbled 1 pint vanilla ice cream, softened Instructions: In a small bowl whisk together 2 tablespoons water with the cornstarch. In a small pot over medium heat reserved peach juice, cornstarch mixture, brown sugar and salt. Once the sauce thickens, about 5 minutes, stir in the chopped peaches. In a chilled mixing bowl whip heavy cream with confectioners' sugar until soft peaks form. Use 1 cup for mug pies, and reserve the rest for the Caramel Cocktail recipe. Begin assembling peach pies by in clear glass mugs. Place a layer of graham crackers at the bottom, then a big spoonful of the peach pie filling. Sprinkle with another layer of graham crackers. Top with a scoop of vanilla ice cream, then another layer of graham crackers followed by a dollop of whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 60957,"Yellow Tail Snapper Baked in a Salt Crust 1 (3 to 4 pound) whole yellow tail snapper, scaled and cleaned Kosher salt and freshly ground black pepper 2 lemons, sliced thin 2 shallots, sliced thin 1/4 cup chopped flat-leaf parsley 3 tablespoons thyme leaves 2 bay leaves 1 teaspoon red pepper flakes 1/4 cup extra-virgin olive oil, plus more for oiling baking sheet 4 egg whites, room temperature 1 cup kosher salt Instructions: Preheat oven to 350 degrees F. Rinse the fish and pat dry; season it inside and out with salt and pepper. In a mixing bowl, combine the lemon, shallot, parsley, 2 tablespoons thyme, bay leaves, red pepper flakes, and 1/4-cup olive oil. Place the fish on an oiled baking sheet and stuff the cavity with the lemon mixture. In a clean mixing bowl, whip the egg whites until they form soft peaks. Fold in the salt to make a paste then fold in the remaining thyme leaves. Smear the salt paste over the entire fish and roast for 35 to 45 minutes. The egg whites will form a hard crust. Gently crack the shell with a spoon and lift off the salt crust. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 60958,"Lime Ice with Cucumber and Mint 5 to 6 large limes (enough to make 3/4 cup fresh lime juice) 1 cup sugar 1/3 cup corn syrup 1 1/3 cups water 1 medium cucumber, peeled and seeded 2/3 cup mint leaves, loosely packed Fresh mint sprigs, for garnish Instructions: Grate the zest (colored part only) off 2 of the limes and scrape into a large bowl. (If the zest is in large pieces, chop it finely.) Juice the limes, measure 3/4 cup, and pour it in with the zest. Add the sugar, corn syrup, 1 1/3 cups water, cucumber, and mint. Blend until smooth. For the smoothest texture, pass the mixture through a fine strainer. Pour the mixture into the canister of your ice cream maker and freeze according to the manufacturer's directions. The ice will have the best texture if you scoop it from the ice cream maker into a container and let it firm up for several hours in the freezer. Scoop ice into small dishes and garnish with fresh mint sprigs. The ice is best eaten within 24 hours. ","[Viognier, Vermentino, Sauvignon Blanc, Riesling]" 60959,"Cucumber-Tomato-Avocado Salad with Tequila-Lime Vinaigrette 1 English cucumber, sliced 2 medium tomatoes, diced 1 avocado, diced 2 teaspoons tequila 3 tablespoons extra-virgin olive oil 1 tablespoon lime juice 1 teaspoon zesty herb salad dressing mix Instructions: To a medium bowl, add chopped cucumber, tomato, and avocado. In a small container with a tight-fitting lid or jar, combine tequila, oil, lime juice, and dressing mix. Shake vigorously. Pour dressing over salad and lightly toss. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 60960,"Greek Lamb Stew 4 tablespoons olive oil, plus more if needed 5 1/2 pounds boned shoulder of lamb, trimmed of excess fat and cut into cubes about 1 1/2 by 2 1/2 inches 5 medium onions, sliced finely Salt 4 garlic cloves, minced 2 celery stalks, minced Leaves from 4 thyme sprigs 1 teaspoon dried oregano 3 bay leaves 2 carrots, peeled, halved lengthways, and then halved across 3 (14.5 ounces) cans diced tomatoes 1 1/4 cups lamb, beef stock or water 1 bottle dry white wine Freshly ground black pepper 1 pound ditalini or other small tubular pasta 2/3 pound feta cheese 2 to 3 tablespoons finely chopped parsley, oregano or basil leaves Instructions: Preheat the oven to 325 degrees F. Into the largest saucepan or casserole you have that will go into the oven, pour 3 tablespoons of the oil. Brown the meat in batches over high heat and remove with a slotted spoon to a plate nearby. You may need more oil as you do this. The onions will certainly need it, so pour the remaining oil or add more, add the onions, sprinkling a little salt over them and cook then until soft and translucent. Add the garlic, celery, thyme, and oregano. After a couple of minutes or so, when the smell of garlic wafts up, remove half the mixture. Add the meat to the mixture in the pan, cover with the remaining half, add the bay leaves, carrots, tomatoes, stock and wine. I use a big but flattish casserole and this amount of liquid covers the meat, but if you find you need more liquid, add water- you want a lot of liquid, because you will, eventually, be cooking some pasta in it. Bring to a boil, remove scum, and let bubble for about 3 minutes. Then cover, transfer to the oven, and bake for about 2 to 2 1/2 hours, or cook on a very low heat. The meat should be tender and yielding. Remove the carrots (and eat, cook's treat) and bay leaves, too, if you want, and season, to taste, with the salt and pepper. Of course you can proceed to the final stage now, but I am presuming you're not going to. In which case, let the stew cool and keep it in the refrigerator until you want it. Skim the fat off the top, and do remember to take it out of the refrigerator a good 1 to 2 hours before you cook it again. You can reheat this in the oven, but because the pasta will be put in on the stove, I tend to heat it there. Make sure the stew is piping hot. Meanwhile, bring a large pot of water to a boil. When it boils, add the salt and then pasta. Cook this until it's nearly but not quite cooked; it should have a couple of minutes still to go. Then drain the pasta and add it quickly to the bubbling juices in the casserole, making sure first that there are enough bubbling juices. You don't want the meat to be drowned, but you want enough for the pasta to be covered. The pasta will absorb some of the liquid as it finishes cooking, of course. In a couple of minutes, the pasta should be cooked. Crumble some feta and put in a bowl with the chopped parsley, oregano, or basil. Stir to combine and then leave the spoon with it, so that people can sprinkle the herb-spiked cheese over the stew as they wish. Ladle the stew into shallow soup bowls. ","[Rhone Blends, Tempranillo, Garnacha, Barolo]" 60961,"Green Coconut Shrimp and Chicken Curry 12 large shrimp, peeled and deveined 1/2 pound chicken, dark meat cut into 1/2-inch cubes Salt and freshly ground black pepper Cooking oil (palm oil would be best) 1/2 piece golf-ball size ginger, sliced 2 cloves garlic, smashed 1 onion diced 1 small eggplant diced 1 green pepper, julienned 1 red pepper, julienned 1 yellow pepper, julienned 1 orange pepper, julienned 2/3 can coconut milk 2 tablespoons green curry paste Sugar, to taste 4 cups steamed jasmine rice Instructions: Season the shrimp and chicken with salt and pepper 15 minutes before cooking.
Heat the wok over high heat, add oil, ginger and garlic and cook for 30 seconds. Add the chicken and cook half way, just until the outside isn't pink anymore. Add the onion and eggplant and cook until the onions begin to turn translucent, about 3 minutes. Add all the peppers and then the shrimp and cook, stirring, until the shrimp just start to curl and the peppers begin to soften, about 2 minutes. Add the coconut milk then green curry paste and sugar, to taste.
Serve over steamed jasmine rice. ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Pinot Grigio]" 60962,"Pimento-Grilled Lamb Chops 4 sprigs fresh thyme, picked 1 medium onion, sliced 4 garlic cloves, sliced Pimento-infused oil Fresh ground black pepper 6 to 8 lamb chops Kosher salt Instructions: Mix thyme, onions, garlic, and some pimento oil together and place half in a shallow baking pan. Sprinkle black pepper on both sides of chops and place on top of mixture. Put remaining mix on top and marinate for 1 to 2 hours. Just before grilling, season with salt. Grill to desired doneness. ","[Rhone Blends, Tempranillo, Barolo]" 60963,"Beet-Dill Latkes 1/2 cup plain whole-milk yogurt 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper 1/4 teaspoon grated lemon zest
1 1/4 pounds russet or Yukon Gold potatoes (about 2 medium), peeled 1 small onion 1 large egg, beaten 1 cup grated red beet 1/3 cup matzo meal or all-purpose flour 1/4 cup chopped fresh dill
1 teaspoon ground coriander
Vegetable oil or rendered chicken fat, for frying Instructions: Whisk the yogurt with the olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and the lemon zest in a small bowl until smooth. Refrigerate until ready to serve. Grate the potatoes and onion on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl.
Add the beaten egg, grated beet, matzo meal or flour, dill and coriander to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel\u2013lined baking sheet.
Preheat the oven to 250?. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat.
Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt. Keep warm in the oven while you make the remaining latkes.
Serve with the yogurt sauce.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60964,"Basic Popovers 1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon for the pan 4 3/4 ounces all-purpose flour 1 1/2 teaspoons kosher salt 2 large eggs, at room temperature 1 cup whole milk, at room temperature Instructions: Heat the oven to 400 degrees F.
Grease a 6-cup popover pan with the 1 teaspoon of butter.
Combine the 1 tablespoon of butter, the flour, salt, eggs and milk in a food processor or blender and process for 30 seconds.
Divide the batter evenly among the cups of the popover pan, filling each one-third to one-half full. Bake on the middle rack of the oven for 40 minutes, taking care not to open the oven door. Remove the popovers to a cooling rack and pierce each one in the top with a knife to allow steam to escape. Serve warm.
","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 60965,"Fiddlehead Ferns 1 pound fiddlehead fern, tightly closed, not slimy, brown or open leaves 2 quarts boiling water 1 teaspoon salt Ice water 4 tablespoons butter 1 tablespoon fresh lemon juice 1/2 teaspoon salt 1/2 teaspoon ground black pepper Instructions: Clean the fiddleheads by snipping off the tough 1/8-inch at the bottom and any stray coarse tips visible. Wash the ferns in cold water. Bring 2 quarts water to a boil and add a teaspoon salt. Add the fiddleheads to the boiling water, return to the boil and cook for 2 to 3 minutes or just until tender. Drain the boiling water and refresh the ferns in ice water. Drain and pat dry the ferns. In a large saute pan, heat the butter over medium heat. As the butter begins to bubble, add the dry, blanched fiddleheads and saute for 2 minutes. Add the lemon juice, season with salt and pepper and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60966,"Lasagna Dip and Chips Kosher salt 10 dry lasagna noodles
Nonstick cooking spray, for the baking sheets
1/3 cup freshly grated Parmesan 3 tablespoons olive oil
1 tablespoon chopped fresh oregano 8 ounces ground beef 8 ounces bulk spicy breakfast sausage
One 14-ounce can diced tomatoes
2 tablespoons tomato paste
2 cloves garlic, minced
Kosher salt and freshly ground black pepper 1/3 cup cottage cheese
1/3 cup ricotta cheese 1/4 cup freshly grated Parmesan 1/2 cup chopped fresh basil 2 tablespoons chopped fresh flat-leaf parsley
1 1/2 cups shredded mozzarella
Instructions: For the chips: Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Drop in the noodles and cook them according to the package instructions for al dente, typically about 8 minutes. Drain the noodles in a colander and transfer the cooked noodles to a baking sheet coated with cooking spray. Once cool, move the noodles to a cutting board and cut them into chips. To do this, cut a noodle in half shortways to make 2 pieces. Cut each of the 2 pieces in half shortways again to create 4 rectangles. Cut each rectangle diagonally to create 8 triangles. Repeat with the remaining noodles. Place the noodle pieces in a bowl and toss with the Parmesan, olive oil and oregano. Arrange the noodles on 2 baking sheets coated with cooking spray, making sure the noodles are in a single layer and not touching one another. Bake until crisp and golden, 18 to 20 minutes. Set aside. For the dip: Raise the temperature of the oven to 425 degrees F. In a skillet over medium-high heat, cook the beef and sausage until browned, about 4 minutes. Add the tomatoes, tomato paste and garlic to the skillet. Season with salt and pepper. Bring to a simmer. Lower the heat and cook on low for 15 minutes to let the flavors meld and the sauce reduce slightly. Meanwhile, mix the cottage cheese, ricotta, Parmesan and all but a pinch each of the basil and parsley in a medium bowl. Set the remaining herbs aside for garnishing the dip. Spread half of the meat and sauce over the bottom of a 2-quart casserole dish. Using a spoon, dollop half of the cottage cheese mixture over the sauce. Sprinkle with half of the mozzarella. Repeat with the remaining meat and sauce, cottage cheese mixture and mozzarella. Bake until the mozzarella is fully melted and the dip is bubbly, 15 to 17 minutes. Serve hot in the casserole dish with the lasagna chips on the side. Garnish with the remaining basil and parsley. ","[Chardonnay, Pinot Grigio, Chianti, Vermentino]" 60967,"Pancetta and Pepper Baked Pasta Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced Pinch of crushed red pepper flakes One 28-ounce can whole plum tomatoes, crushed by hand One 15-ounce can whole plum tomatoes, crushed by hand 4 large sprigs fresh basil 3/4 pound diced pancetta 1 pound dried fusilli 2 cups sliced jarred roasted red peppers 3 cups shredded mozzarella 1 cup grated Parmesan Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper. Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl with a slotted spoon. Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl. Add the tomato sauce, red peppers, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. ","[Barolo, Barbaresco, Chianti, Valpolicella]

" 60968,"Pambazos Michoacanos | Mexican Chorizo-Potato Sandwiches 8 guajillo chiles 2 garlic cloves 1/2 medium yellow onion 2 medium potatoes 6 ounces Mexican chorizo, casings removed Salt 4 (4-inches long) pambazos, teleras, or French-bread rolls, slit lengthwise and with some bread removed Canola oil, for frying, as needed 1 cup very thinly sliced red cabbage 2 tablespoons cider vinegar Instructions: Make a lengthwise cut on 1 side of the guajillo chiles and remove seeds. Put chiles in a bowl and cover with boiling water, letting soak for 20 minutes or until soft. Place chiles and some of the soaking water in a blender, puree with garlic and onion, strain and set aside. Cook the potatoes whole with skin on in salted water for about 25 minutes or until they feel soft. Then remove the skin and cut into small dice. In a medium-size non-stick skillet cook the chorizo at low heat and remove all the excess oil, add the diced potatoes and mix; season with salt. Stuff the bread with the potato-chorizo mixture. Dip the stuffed bread in the guajillo sauce and saute in the hot oil on both sides. Right before serving mix the cabbage with the vinegar, divide and insert into the sandwich. ","[Malbec, Tempranillo, Garnacha, Barbera]" 60969,"Spider Bites 1 (12-ounce) package semisweet morsels 1/2 cup creamy peanut butter 6 cups pretzel sticks Instructions: Place parchment paper on baking sheet; set aside. In a large glass microwave-safe bowl combine chocolate chips and peanut butter. Melt on high for 2 to 3 minutes. Remove and stir until smooth. Stir in pretzel sticks. With clean hands grab pretzel sticks and drop on prepared baking sheet in clusters to look like spiders. Place in freezer for 5 minutes or until to chocolate is hardened. Remove and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 60970,"Red Radish Salad 2 teaspoons sugar 1 lemon, juiced 1/2 cup sour cream 8 red radishes, thinly sliced 2 Delicious apples, quartered cored and thinly sliced 1/2 European seedless cucumber, thinly sliced 2 tablespoons chopped fresh dill Salt and black pepper Instructions: Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes, apple, and cucumber. Turn vegetables and fruit in dressing to coat. Season with dill, salt, and pepper, toss again; serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 60971,"Strawberry and Hazelnut Salad with Orange Blossom Dressing 1/2 cup golden raisins 1 1/2 cups raw hazelnuts 2 tablespoons white wine vinegar
1 tablespoon orange blossom water
2 teaspoons honey
Kosher salt
1/4 cup olive oil
8 ounces strawberries (about 12 medium), thinly sliced 9 fresh or dried figs, quartered 1/2 cup dried Turkish apricots, thinly sliced 5 ounces spring mix
Instructions: Cover the raisins with hot water in a small bowl and let stand until plump, about 10 minutes. Drain and set aside. Meanwhile, toast the hazelnuts in a large pan over medium-high heat, shaking the pan frequently, until the skins begin to fall off and the nuts are toasted, 5 to 7 minutes. Transfer to a cutting board and coarsely chop. Set aside. Mix the white wine vinegar, orange blossom water, honey and 1/4 teaspoon salt in a large bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Add the strawberries, figs, apricots, spring mix, hazelnuts, raisins and 1/2 teaspoon salt to the bowl and toss until well combined. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 60972,"Roasted Plum Shortcakes 3 cups (360 grams) all-purpose flour 1 tablespoon (15 grams) baking powder 1 tablespoon (11 grams) granulated sugar 1 teaspoon (6 grams) salt 1/2 cup (100 grams) vegetable shortening, frozen, cut into 1/2-inch cubes 1/2 cup (100 grams) unsalted butter, chilled, cut into 1/2-inch cubes 1 cup (240 milliliters) low-fat buttermilk 1 large egg, plus 1 egg whisked with 2 tablespoons water for egg wash 2 tablespoons turbinado sugar, for sprinkling 4 tablespoons (1/2 stick) unsalted butter, melted 1/4 cup maple syrup 1/2 cup orange juice 4 large plums, pitted and cut into wedges 1 cup heavy cream 1/4 cup confectioners' sugar 1 teaspoon vanilla extract Instructions: For the shortcake biscuits: Preheat the oven to 375 degrees F. Line a baking sheet with parchment. In a large mixing bowl, combine the flour, baking powder, granulated sugar and salt. Whisk to combine and evenly distribute the leavening. Add the shortening and butter and toss to coat the fat just a bit with the flour. Using your fingertips, gently work the fats into the flour until the mixture resembles coarse cornmeal with some pea-size chunks of fat. In a small bowl, whisk together the buttermilk and egg, and add this to the flour mixture. Stir together with a wooden spoon. Then, gently work through the mixture with your hands to separate any wet patches and bring the dough together. Turn the dough out onto a floured work surface, fold it over a few times and knead gently until it just holds together. Pat the dough into a rough 1/2-inch-tall rectangle. Cut out biscuits with a 3-inch biscuit cutter. Pat the scraps together and cut an additional biscuit. You should have 6 to 8 biscuits. Evenly space the biscuits on the prepared baking sheet. Brush the tops with egg wash and sprinkle with the turbinado sugar. Set aside. For the roasted plums: Pour the butter into a shallow baking dish and tip from side to side to coat the bottom. Add the maple syrup and orange juice, swirling to \stir\ the mixture. Line the baking dish with the plums, flesh-side down. Bake both the biscuits and plums for about 20 minutes. Remove the biscuits when golden brown. Continue to cook the plums until the juices have thickened, about another 15 minutes. Cool completely before assembling. For the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, beat together the cream, confectioners' sugar and vanilla until medium peaks form. To assemble: Split four of the biscuits horizontally in half; reserve the remaining biscuits for another use (see Cook's Note). Place the bottom of each biscuit on a serving plate. Top with a generous dollop of whipped cream, followed by a few plum slices and their juices. Top with the biscuit tops. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60973,"Shrimp-Stuffed Calamari with Polenta 18 4-inch calamari (about 2 pounds), cleaned, tentacles separated (ask your fishmonger to do this) 1/2 pound medium shrimp, peeled and deveined 1 large egg 1/4 cup sourdough breadcrumbs (about 1 slice, ground) 1/4 cup grated parmesan cheese 1/4 cup chopped fresh parsley 1/3 cup chopped fresh basil Grated zest and juice of 1 lemon 2 anchovy fillets, rinsed and chopped 3 cloves garlic, minced 6 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 6 cloves garlic, thinly sliced 1/4 teaspoon red pepper flakes Kosher salt 1/4 cup dry white wine 1 28-ounce can plum tomatoes 2 or 3 stalks fresh basil, plus chopped leaves for garnish 2 tablespoons extra-virgin olive oil Kosher salt 1 bay leaf 1 cup yellow polenta 2 tablespoons unsalted butter, at room temperature 3/4 cup grated parmesan cheese, plus more for garnish Instructions: Prepare the calamari: Rinse the bodies and set aside. Dice the tentacles and the shrimp into 1/4-to-1/2-inch pieces. Beat the egg in a large bowl. Add the diced calamari tentacles and shrimp, the breadcrumbs, cheese, parsley, basil, lemon zest and juice, anchovies and garlic. Add 3 tablespoons olive oil, 3/4 teaspoon salt, and pepper to taste and mix until combined. Using your fingers, stuff each calamari body about two-thirds full with the shrimp-breadcrumb mixture and close with a toothpick. Heat the remaining 3 tablespoons olive oil in a wide pot over medium-high heat. Sear the calamari in batches until browned and opaque on both sides, 8 to 10 minutes, and transfer to a plate. Make the sauce: Lower the heat, add the garlic and red pepper flakes to the pot and cook, stirring, 1 to 2 minutes. Season with salt, then add the wine and scrape up any browned bits from the pot. Boil until the wine is almost evaporated, then crush the tomatoes into the pot with your hands and add the juices. Add 1 cup water, 3/4 teaspoon salt and the basil stalks. Arrange the calamari in a single layer in the pot. Bring to a simmer, cover and cook until the calamari are tender, about 40 minutes. Uncover and cook until the sauce thickens, 10 to 15 more minutes. Meanwhile, make the polenta: Place 4 1/2 cups cold water in a separate pot over low heat. Add 2 tablespoons olive oil, 1 teaspoon salt and the bay leaf. Whisk in the polenta in a slow, steady stream, then increase the heat to medium and bring to a boil, whisking frequently. Reduce the heat and cook at a bare simmer, stirring with a wooden spoon, until the polenta is thick and pulls away from the sides of the pot, about 25 minutes. Remove from the heat and stir in the butter and cheese. Divide the polenta among shallow bowls. Discard the toothpicks and place the calamari on top of the polenta. Remove the basil stalks and spoon the sauce over the dish. Garnish with the chopped basil and more parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 60974,"Steak alla Pizziaola 3 tablespoon oil 6 pounds strip sirloin cut into 6-ounce pieces 1/4 teaspoon salt 1/8 teaspoon pepper 1 pound crushed tomatoes 3 potatoes, quartered 2 onions, diced 2 green peppers, cored, seeded, and sliced lengthwise into 1/2-inch pieces 2 teaspoons oregano 1/8 teaspoon red hot pepper flakes Instructions: Preheat oven to 350 degrees. Heat oil in a saute pan over medium heat. Season beef on both sides with salt and pepper. Saute beef until browned. Flip over and brown other side. Transfer steak to oven-proof dish. Add crushed tomatoes, potatoes, onions, peppers, oregano and red hot pepper flakes. Braise in oven, uncovered, for about 1 hour or until beef is tender. Season with salt and pepper, to taste, if needed. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 60975,"Turrone de Coco Nonstick cooking spray, for spraying the pan and parchment 7 ounces dark chocolate chips
2 tablespoons coconut oil
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3 cups finely shredded unsweetened coconut
One 14-ounce can sweetened condensed milk
Instructions: Grease an 8-inch baking pan with cooking spray and line with parchment paper, allowing overhang on all sides, then grease the paper. Put the chocolate in a heatproof mixing bowl and set over a pot of gently simmering water. Heat, stirring constantly, until the chocolate is completely melted. Off heat, stir in the coconut oil, cinnamon and salt. Pour half of the chocolate into the bottom of the pan, spread evenly with a small offset spatula and place in the freezer for 10 minutes to set. Reserve the remaining chocolate. In a medium-size heavy saucepan, combine the shredded coconut, condensed milk and 1/4 cup water over low heat. Cook, stirring constantly, until the coconut softens, about 10 minutes. Let cool. Remove the pan from the freezer and spread the coconut mixture evenly over the chocolate with an offset spatula until smooth. Chill in the freezer for 30 minutes. Pour the second half of the melted chocolate over the coconut mixture and spread in an even layer. Chill in the freezer until set, about 1 hour. Remove the turrone from the pan, peel off the parchment, cut into rectangles and wrap in wax paper. Return to the freezer until ready to eat. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 60976,"Ricotta Cheese Crepes with Persimmon Apricot Marmalade 4 ounces bread flour 4 ounces of cake flour (or 8 ounces of all purpose flour can be substituted for both flours) 1-ounce sugar 1/4-ounce salt 3 to 4 eggs 16 ounces milk 3 1/2 ounces oil or clarified butter 3/4 dry ricotta cheese 1 egg yolk, beaten 1/2 tablespoon melted butter 1/4 teaspoon salt 1/4 teaspoon cinnamon 1 tablespoon sugar 1 pound rehydrated dried apricots 2 to 3 very ripe persimmons 1 cup sugar 1 1/2 tablespoons lemon juice 1/4 teaspoon ground clove Hachiya persimmons Instructions: Sift flour, sugar and salt into a bowl. Add the eggs and just enough milk to make a soft paste with the flour. Mix until smooth and lump free. Gradually mix in the rest of the milk and the oil. The batter should be the consistency of heavy cream. If too thick, thin with a bit of water. If it has lumps, pour the batter through a fine strainer. Let the batter rest for 2 hours before making crepes. Rub an 8-inch crepe pan, or non stick skillet, lightly with oil. Heat over moderate heat until very hot. Remove the pan from the heat and pour in 3 to 4 tablespoons of the batter. Very quickly tilt the pan to cover the bottom of the pan with a thin layer of batter. Immediately dump out any excess batter since the crepe must be very thin. Return the skillet to the heat for 60 to 90 seconds until the bottom of the crepe is lightly brown. Flip the crepe over and lightly brown the other side. Slide the finished crepe onto a plate. Continue making crepes until the batter is finished and stack them on the plate. Cover the finished crepes with plastic wrap and refrigerate until ready to use. For the filling, pour ricotta cheese into cheesecloth and tie the cloth in a knot. Put a weight (or filled can) on top of the cheese and place over a colander to drain overnight. Mix the cheese, egg yolks, butter, salt, sugar and cinnamon. Place 2 tablespoons in the center of each crepe and roll. Crepes may be filled in advance and kept in the refrigerator until ready to serve. Just before serving, bake in a 250 degree F oven for 15 minutes. Serve crepes warm, sprinkled with a bit of cinnamon and powdered sugar to garnish the plate. Top with persimmon and apricot marmalade. To make the marmalade, cut apricots in half and reserve. Cut out the leafy base from the persimmon then quarter the fruit lengthwise. Skin each quarter with a knife. Cut the skinned persimmons into small pieces. Combine the fruit into a non aluminum saucepan with the sugar, lemon juice, cloves and apricots. Simmer slowly for 20 to 30 minutes, stirring constantly, not letting the marmalade come to a boil. Reduce this mixture to a jam like consistency and chill. TIP: Cut off a piece of the pointed tip of a hachiya persimmon, then wrap it tightly, first in plastic wrap and then in aluminum foil, and freeze for up to 3 months. Partially thaw the persimmon in the refrigerator until it is just spoonable, about 4 hours, do not thaw completely or the fruit will be mushy. For an added nuance, insert the tip of a knife and dribble in a little fruit or nut liquor. Serve whole and let the guests scoop the pulp from the skin ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 60977,"Bluegrass Beercheese Melts with Bourbon BBQ Glaze 12 slices bacon 1 stick butter, softened 1 tablespoon olive oil 2 small yellow onions, sliced thinly into rings 1 poblano pepper, julienne 1 green bell pepper, julienne 1/2 cup ketchup 3 tablespoons barbecue sauce 3 tablespoons bourbon 2 tablespoons yellow mustard 2 tablespoons brown sugar 2 cups grated sharp Cheddar 1 tablespoon spicy steak sauce (recommended: A1 Bold and Spicy Steak Sauce) 1 clove garlic 1/4 teaspoon garlic salt 1 teaspoon cayenne pepper 1/4 cup plus 1 tablespoon flat beer 2 pounds freshly ground chuck 2 teaspoons salt 2 teaspoons freshly ground black pepper Vegetable oil, for brushing grill 12 slices Texas Toast Instructions: Preheat oven to 400 degrees F. Lay out bacon strips on rimmed baking sheet pan, lined with parchment paper or foil. Bake until brown and crisp, about 10 to 12 minutes, depending on thickness. Remove, drain on paper towels, and set aside. Alternately, bacon can also be cooked in the microwave or on the stovetop. Preheat a gas grill, charcoal grill, or indoor grill to medium-high heat. In a large skillet over medium-high heat, melt 1 tablespoon butter and 1 tablespoon olive oil. Set aside remaining butter for bread. Saute onions and both peppers until soft and caramelized. Meanwhile, combine ketchup, barbecue sauce, bourbon, mustard, and sugar in a small saucepan. Bring to a light simmer and continue to cook until sugar is dissolved and sauce is thick, about 3 to 4 minutes. For Beercheese, combine first 5 ingredients in food processor, and with machine running, drizzle in beer until mixture is smooth and well combined. Divide ground chuck into 6 square-shaped patties, approximately the size of Texas toast. Season with salt and pepper. Brush grill with vegetable oil. Place patties on grill and cook, turning once until done, approximately 5 to 7 minutes until desired doneness. Once flipped, brush tops of patties with BBQ glaze. Meanwhile, lightly butter both sides of each slice of Texas toast and grill on either side for 1 to 2 minutes along outer edges of grill, until lightly browned and toasted. To assemble, spread 6 slices of Texas toast liberally with beercheese, approximately 2 tablespoons per slice. Top with bacon strips and burger patties. Top burgers with caramelized onion and pepper mixture. Spread the remaining slices of toast with additional BBQ glaze, about 1 tablespoon per slice, and invert onto burger patties. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 60978,"Fleuri's Curry Lentil Soup 1/4 cup extra-virgin olive oil 5 to 6 cloves garlic, finely chopped or grated 1 small carrot, peeled and finely chopped 1 small cl, seeded and finely chopped 1 large shallot, finely chopped 1 1/2 cups yellow, red or green lentils Salt 2 rounded palmfuls curry powder blend or Ras el hanout 1 quart chicken or vegetable stock-in-a-box 2 to 3 cups water 1 bundle farm spinach, trimmed, washed and dried, coarsely chopped Naan bread 2 tablespoons butter, melted Instructions: Heat a soup pot over medium-high heat. Add the extra-virgin olive oil, 4 turns of the pan, the garlic, carrot, cl and shallot and cook until the mixture softens, about 2 to 3 minutes. Stir in the lentils and toss to coat in the oil, season with salt, to taste and curry spices or Ras el hanout. Add the stock and water to the soup and bring to a boil over medium heat. Reduce the heat and simmer until lentils are tender, about 40 minutes. Puree with an immersion blender into a smooth soup. Season with salt, if needed. Cool completely and store in the refrigerator for a make-ahead meal. Reheat the soup over medium heat and stir in the fresh spinach until wilted. Heat the naan on a griddle pan with a few drops of water until crisp and hot on each side, then brush liberally with melted butter. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 60979,"Vicolo Pizza Primavera 1 (12-inch) deep-dish stoneground cornmeal pizza crust 8 ounces mozzarella cheese, grated 2 ounces fontina, grated 1 red onion, thinly sliced 2 to 3 tomatoes, thinly sliced 1/4 cup chopped green olives 2 tablespoons capers Pinch crushed red pepper 3 tablespoons julienned basil Instructions: Preheat the oven to 450 degrees F. Fit the crust into a 12-inch pie plate. Evenly spread the mozzarella, fontina, and onions over the crust. Top with a single layer of tomatoes, and then sprinkle with olives, capers and red pepper. Bake the pizza until the crust is brown and the cheese is melted, about 15 minutes. Remove the pizza from the oven. Scatter basil over the top, cut it into wedges and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 60980,"Apricot Crumbcake 1 stick unsalted butter, softened 3/4 cup sugar 1 teaspoon vanilla extract 1 egg 3 egg yolks 1 1/4 cup unbleached all-purpose flour 1 teaspoon baking powder 8 pitted and quartered apricots 1 1/4 cups unbleached all-purpose flour 1/3 cup sugar 1/4 teaspoon cinnamon 1 stick unsalted butter, melted Instructions: Preheat oven to 350 degrees. Butter a 10-inch round cake pan, 2-inches deep and line the bottom with a disk of parchment or wax paper. In a large mixing bowl, beat the butter and sugar until light and soft. Add the egg and continue beating until light. Add the yolks one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter. Spread the batter evenly in the prepared pan. Arrange the apricots skin side down on the batter in concentric rows, overlapping slightly, leaving a margin of about 1-inch around the edge. Don't be concerned if the apricots mounds slightly in the center of the cake, the top will even out as the cake bakes. For the crumbs, mix the flour, sugar and cinnamon in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the apricot and the batter at the edges as evenly as possible. Bake the cake 1 hour until a knife point inserted in the center emerges clean. Cool the cake in the pan for about 15 minutes and invert a plate on it. Invert onto the plate and lift off the pan. Peel off the paper and invert a rack on the cake. Invert onto the rack and cool. Variations: Substitute 8 pitted and quartered plums or 3 cups fresh cut pineapple. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 60981,"Monte Cristo Unsalted butter, for griddling 12 slices Texas toast
French Toast Custard, recipe follows 18 slices Swiss cheese
18 ounces shaved ham
16 ounces premade pancake batter
Strawberry-Rhubarb Syrup, recipe follows 6 large eggs 1 cup sugar 3/4 cup milk
1 tablespoon vanilla extract 4 ounces fresh strawberries, stemmed and quartered 4 ounces fresh rhubarb, large dice
1/2 cup sugar
2 ounces maple syrup
Instructions: Preheat a griddle and deep fryer to 350 degrees F. Butter the griddle. Dunk the Texas toast on both sides in the French Toast Custard and grill until golden brown. Flip and add 1 slice Swiss cheese to each slice of toast. Then add 3 ounces ham on top of 6 of the toast slices, then top the ham with another slice of Swiss cheese. Top each ham and cheese toast with a cheese only toast, to form 6 sandwiches. Cook until the cheese melts, then remove from griddle and cool. Dunk the cooled sandwiches in the pancake batter until fully covered and put into the fryer. Cook until golden brown on both sides, about 8 minutes. Serve with the Strawberry-Rhubarb Syrup. Beat the eggs well, then add the sugar and mix until emulsified and all the sugar has dissolved. Add the milk and vanilla and whisk until combined. Add the strawberries, rhubarb, sugar and maple syrup to a saucepot. Place over medium heat and cook until fruit is soft, about 20 minutes. Let cool slightly, then carefully puree with a hand blender. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60982,"Rainbow Cauliflower Gratin Two 9.5-ounce bags frozen mixed variety cauliflower One 10.8-ounce bag frozen green beans 5 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/4 cups whole milk
1 1/4 cups shredded sharp white Cheddar (about 5 ounces)
1/3 cup plus 2 tablespoons freshly grated Parmesan (about 2 ounces)
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
1/4 cup breadcrumbs Instructions: Preheat the oven to 400 degrees F. Cook the cauliflower and green beans according to the package directions. Transfer to a colander to drain.
Meanwhile, melt 3 tablespoons of the butter in a large saucepan over medium heat. Add the flour and whisk until bubbling all over, about 1 minute. While whisking continuously, slowly add the milk and continue to cook until the mixture is thick enough to coat the back of a spoon, about 3 minutes more. Whisk in 1 cup of the Cheddar, 1/3 cup of the Parmesan, the nutmeg, 1 teaspoon salt and several grinds of pepper until smooth.
Place half of the cauliflower and green beans in the bottom of a 7-by-11-inch or other 2-quart baking dish, then pour over half of the cheese sauce. Top with the remaining cauliflower and green beans, then the remaining cheese sauce, making sure the vegetables are evenly coated.
Melt the remaining 2 tablespoons of butter in a small microwave-safe bowl, then mix in the breadcrumbs, remaining 1/4 cup shredded Cheddar and remaining 2 tablespoons Parmesan. Sprinkle the breadcrumb mixture over the gratin. Bake until the top is golden brown and the cheese sauce is bubbling at the edges, about 20 minutes. Let cool for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60983,"Hot Spinach Artichoke Dip 2 tablespoons olive oil 3 cloves garlic, minced 1 teaspoon crushed red pepper flakes 12 ounces frozen artichoke hearts, thawed and roughly chopped, well-drained 10 ounces frozen chopped spinach, thawed and squeezed dry Kosher salt and freshly cracked black pepper 8 ounces Neufchatel cheese or cream cheese 1/3 cup grated Parmesan 4 ounces (about 1/2 cup) crme fra?che 2 tablespoons mayonnaise 1 tablespoon unsalted butter, melted 1 cup shredded fontina cheese 1 tablespoon chopped fresh parsley Chopped fresh chives, for garnish Instructions: Preheat the oven to 350 degrees F. Add the oil, garlic and red pepper flakes to a small saut pan and warm over medium-low heat until fragrant. Add the artichokes and cook for 4 minutes to release any excess moisture. Add the spinach and cook, stirring, an additional 2 minutes. Season with salt and pepper. Remove from the heat and set aside. In a large bowl, combine the Neufchatel, Parmesan, crme fraiche, mayonnaise, melted butter, 1/2 cup of the fontina and salt and pepper to taste. Stir the artichoke mixture and parsley into the cheese mixture. Transfer to an 8- or 9-inch square casserole dish and top with the remaining 1/2 cup fontina. Bake until golden and bubbly, 35 to 40 minutes. Top with chives and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 60984,"Paella Valenciana 4 ounces extra-virgin olive oil 4 ounces pork loin, cut in chunks 6 ounces chicken breast, cut in chunks 4 garlic cloves, minced 1 bay leaf 1 onion, julienned 1 green pepper, cut in strips 8 ounces white wine 1 tomato peeled, seeded, and chopped Pinch saffron 1 teaspoon salt Freshly ground black pepper, to taste 10 ounces uncooked Valencia or other short grain rice 20 ounces chicken stock 6 ounces peeled and deveined medium shrimp 4 ounces scallops 4 ounces squid rings 4 ounces grouper fillet, cut into chunks 6 littleneck clams 6 mussels 6 ounces cooked green peas 6 pimento (roasted pepper) strips 6 white asparagus spears 1 lemon, cut into wedges Instructions: Preheat oven to 350 degrees F. In a paella pan, heat the olive oil and saute the pork and chicken until it is golden. Then, add garlic, bay leaf, onion, and green pepper. Saute until onions are transparent. Add white wine, tomato, saffron, salt, and pepper. Bring to a boil for 3 minutes. Then, add rice and chicken stock and bring to a boil. Then add seafood and cover the paella and bake in oven at 350 degrees for 20 minutes. Garnish with peas, pimentos, asparagus, and lemon wedges. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 60985,"Maya-Mediterranean Chocolate Rice Pudding: Arroz con Leche y Chocolate 1 cup achiote seeds 1 cup short-grain rice 2 teaspoons salt Spice bag, containing 4 star anise pods, 12 allspice berries, 4 (3-inch) cinnamon sticks, canela or cassia, tied in a cheesecloth sachet 3 cups fresh whole milk 1 (14-ounce) can sweetened condensed milk 3 ounces bittersweet chocolate finely chopped 2 plump vanilla beans Ground cinnamon Instructions: To finish: Place the achiote in a medium-sized saucepan, cover with 2 quarts water, and bring to a gentle boil. Simmer, uncovered, for 5 minutes. Strain through a fine mesh sieve into a bowl; reserve the liquid. You can save the achiote seeds and grind them to use in a seasoning mix, or steep them in the liquid for another recipe.
Stir in the whole milk and condensed milk. Reduce the heat to low and cook for 5 minutes. Stir in the chocolate and mix to melt evenly. Cook for 40 minutes, stirring occasionally, until creamy but still fluid. Half way through the cooking, split the vanilla bean lengthwise with a small sharp knife and scrape the seeds into the mixture. Add the vanilla bean and stir to incorporate. When the pudding is done but still loose-textured, remove the spice bag and vanilla bean. Pour into a serving dish and sprinkle with ground cinnamon. Serve with cinnamon or cacao cookies.
Rinse the rice in cold water until the water runs clear. Place in a heavy-bottomed 4-quart saucepan with the reserved achiote infusion, salt, and the spice bag. Bring to a boil. Lower the heat to medium and cook for 20 to 25 minutes, uncovered, until the rice is soft, about 20 to 25 minutes.; FOR THE RICE: Rinse the rice in cold water until the water runs clear. Place in a heavy-bottomed 4-quart saucepan with the reserved achiote infusion, salt, and the spice bag. Bring to a boil. Lower the heat to medium and cook for 20 to 25 minutes, uncovered, until the rice is soft.; TO FINISH: Stir in the whole milk and condensed milk. Reduce the heat to low and cook for 5 minutes. Stir in the chocolate and mix to melt evenly. Cook for 40 minutes, stirring occasionally, until creamy but still fluid. Half way through the cooking, split the vanilla bean lengthwise with a small sharp knife and scrape the seeds into the mixture. Add the vanilla bean and stir to incorporate. When the pudding is done but still loose-textured, remove the spice bag and vanilla bean. Pour into a serving dish and sprinkle with ground cinnamon. Serve with cinnamon or cacao cookies. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 60986,"Chiles Rellenos 1/2 cup Mexican crema or sour cream 1 to 2 teaspoons green cl hot sauce
Zest and juice of 1 lime
Kosher salt
12 ounces Mexican-style raw chorizo, removed from casing
1 small yellow onion, diced
4 large poblano chiles, stems intact
One 10-ounce ball Oaxaca cheese, hand shredded or pulled into 2-inch pieces
1 cup canola oil 4 large eggs, separated
1 tablespoon plus 1/2 cup all-purpose flour One 7-ounce box yellow rice mix, optional, cooked according to package instructions
Instructions: Position an oven rack directly underneath the broiler and preheat the broiler. In a small mixing bowl, combine the Mexican crema, hot sauce, lime zest and juice and salt to taste; stir to combine. Set aside to let the flavors meld together. Heat a large nonstick skillet over medium-high heat. Cook the chorizo and onions, stirring occasionally, until cooked through and slightly browned, about 5 minutes. Remove from the skillet with a slotted spoon to a paper towel-lined plate. Set aside until ready to stuff the roasted poblanos. Place the poblanos on a baking sheet and broil, turning once, until the skin is blistered and blackened, 4 to 5 minutes per side. Put the charred poblanos in a medium heatproof bowl, then cover with plastic wrap and let steam for 10 minutes. Peel and rub away the skins of the poblanos, then gently dry using a paper towel. Cut a 2-inch lengthwise slit in the center of each poblano and carefully cut out the seeds with kitchen shears, leaving the stems intact. Stuff each poblano with the chorizo and cheese, dividing evenly. Gently close the opening using 2 to 3 toothpicks to keep the filling from falling out. In a large skillet over medium-high heat, heat the oil until a deep-fry thermometer reaches 375 degrees F. Position a wire rack on a baking sheet. Meanwhile, add the egg whites to a large mixing bowl. Using an electric mixer, beat until medium peaks form. With the mixer on low, add the egg yolks and 1 tablespoon flour and mix until completely incorporated. The batter should be smooth and fluffy. Sprinkle the poblanos with salt, then dredge in the remaining 1/2 cup flour, tapping to shake off any excess; dip into the batter until fully coated. Gently add the poblano to the hot oil and fry in batches to not overcrowd the skillet. Cook until golden brown and crispy, 3 to 4 minutes per side. Transfer to the wire rack to drain. Serve warm on a platter and drizzle with the spicy lime crema and a side of yellow rice, if using. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 60987,"Carrot Puree 6 large carrots 1/2 cup creamy yogurt, drained 3 cloves garlic, pureed with salt 1 lemon 1/4 teaspoon freshly grated nutmeg Salt and freshly ground black pepper 1 tablespoon olive oil 1 tablespoon chopped fresh mint, for garnish Instructions: Preheat oven to 350 degrees. Peel carrots and cut into 1/2-inch slices. Place in an oven-proof saucepan, cover and bake until tender, about 15 minutes.
Meanwhile, in a small bowl combine the yogurt, garlic, juice from 1/2 of the lemon, nutmeg, and salt and pepper to taste. Puree the carrots in a blender or food processor until smooth, adding the remaining lemon juice and olive oil. Season with salt to taste.
Spoon the carrot puree into a serving dish, and top with the yogurt sauce. Garnish with the fresh mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 60988,"Crispy Noodle Salad with Sweet and Sour Dressing 6 cups mixed baby greens, 1 sack 1 cup fresh bean spouts 1 cup shredded carrot, available in produce department 3 radishes, sliced 2 scallions, chopped 1/2 red bell pepper, cut into thin strips 2 cups fried noodles, any size, available in bulk bins or on Asian foods aisle of market 2 tablespoons sweet plum sauce or duck sauce 2 tablespoons rice wine vinegar, cider or white vinegar may be substituted 1/3 cup light oil, peanut, canola or vegetable oil -- eyeball the amount Salt and pepper Instructions: In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles. Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine. Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60989,"German Chocolate Cheesecake Cooking spray 9 chocolate graham cracker sheets 6 tablespoons unsalted butter, at room temperature 2 tablespoons sugar 1/4 teaspoon salt For the topping: 1 7-ounce package sweetened shredded coconut (about 2 cups) 1 1/2 cups pecans 1 1/2 sticks (12 tablespoons) unsalted butter 4 large egg yolks 1 1/3 cups sugar 1 12-ounce can evaporated milk 2 teaspoons pure vanilla extract For the cheesecake: 8 ounces semisweet chocolate, chopped 3 8-ounce packages cream cheese, at room temperature 1 cup sugar 3 large eggs 1/4 cup unsweetened cocoa powder 1/2 teaspoon salt 1 cup sour cream 1 teaspoon pure vanilla extract Instructions: Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Make the crust: Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Coat the inside of the pan with cooking spray and line the bottom with parchment paper. Pulse the graham crackers, butter, sugar and salt in a food processor until fine moist crumbs form, about 1 minute. Press evenly into the bottom and 1/4 inch up the side of the prepared pan. Bake until set, about 15 minutes; transfer to a rack and let cool completely. Make the topping: Line 2 baking sheets with foil. Spread the coconut on one and the pecans on the other. Bake, stirring the coconut once or twice, until the coconut and pecans are toasted, 12 to 15 minutes; let cool. Pulse the pecans in the food processer until coarsely chopped; transfer to a small bowl. Combine the butter, egg yolks, sugar, evaporated milk, vanilla and salt in a large saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the mixture reduces and caramelizes slightly, about 10 minutes. Stir in the chopped pecans and 1 1/2 cups coconut (reserve the remaining coconut for topping). Set aside to cool. Make the cheesecake: Fill a roasting pan halfway with water and set on the lower oven rack. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted; let cool to lukewarm. Wipe out the food processor; add the cream cheese, sugar, eggs, cocoa powder and salt and pulse until smooth, about 2 minutes, scraping down the sides. Add the melted chocolate, sour cream and vanilla; pulse until combined. Transfer about half of the batter to the prepared crust; smooth with a spatula. Spoon about two-thirds of the topping evenly over the batter. Top with the remaining batter; smooth the top. Set on the middle oven rack (directly over the pan of water) and bake until set around the edge but the center still jiggles slightly, 1 hour to 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 8 hours or overnight. Run a thin knife around the edge of the cheesecake and remove the springform ring. Microwave the remaining topping to soften, about 30 seconds (stir in 1 to 2 tablespoons water to loosen, if necessary). Spread on top of the cheesecake; top with the reserved coconut. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 60990,"Fried Plantains with Cheese: Plantanos Fritos con Queso 4 tablespoons crema fresca or sour cream, mixed with a little water 1 teaspoon ground cumin Salt and freshly ground black pepper 4 cups water 2 pounds yellow sweet plantains, peeled and cut into 3-inch pieces 8 ounces queso blanco 1 1/2 cups corn oil Instructions: In a small bowl, combine the crema fresca and the cumin. Season with salt and pepper. Cover and refrigerate until ready to serve. Bring the water to a boil and lightly salt it. Add the plantain pieces, and cook until the slices are soft, about 15 minutes. Drain the plantains, let cool, and push them through a ricer. Form the mashed plantains into small golf-ball sized portions. Refrigerate the plantanos until completely chilled and rested, about 15 to 20 minutes. Line a tortilla press with plastic wrap, and press out each piece of dough. Set aside until all the dough is used. Place a small wedge of queso blanco in the center of each plantain circle. Fold the dough around the cheese like an envelope. Roll the package, sealing the edges and making sure the cheese is completely enclosed. In a deep saucepot, heat enough oil to deep-fry the plantain packages. When the oil reaches 375 degrees F, fry the plantains until they are golden brown all over, about 2 minutes. Drain the plantains on paper toweling. Serve drizzled with the cumin-crema fresca sauce. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 60991,"Lightened-Up Guacamole 2 large ripe avocados, halved and pits removed 8 ounces silken tofu, drained well Kosher salt 1/4 small red onion, finely diced (about 1/4 cup) 1 small jalapeno, finely chopped (remove seeds for less heat) 1 Roma tomato, finely diced (about 1/2 cup) 3 tablespoons fresh lime juice 2 tablespoons roughly chopped fresh cilantro, plus whole leaves for serving Serving suggestions: baked blue or yellow corn tortilla chips and sliced bell peppers Instructions: Scoop out the flesh from one avocado and add it to a food processor along with the tofu and 3/4 teaspoon salt. Process until completely smooth, scraping down the sides of the bowl as needed. Scoop out the flesh from the remaining avocado and place it in a medium bowl. Roughly mash with a fork. Add the avocado and tofu mixture, the onion, jalapeno, tomato, lime juice, chopped cilantro and 3/4 teaspoon salt. Stir gently to combine.
Transfer the dip to a small serving bowl and garnish with whole cilantro leaves. Serve with tortilla chips and bell peppers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 60992,"Pistachio Ice Cream with Thyme-Cabernet Caramel 1 cup sugar 1 cup cabernet sauvignon 3 sprigs fresh thyme Pistachio ice cream, for serving Chopped pistachios, for serving Instructions: Bring the sugar and 3 tablespoons water to a boil over medium-high heat without stirring. Cook until it reaches a pale amber caramel, 5 to 7 minutes. Remove from the heat and carefully add the wine and thyme sprigs. Cook, stirring to soften the caramel, until it is reduced to the desired consistency, 5 to 7 minutes. Cool to room temperature. Serve over pistachio ice cream and garnish with chopped pistachios. ","[Cabernet Sauvignon, Pinot Noir, Chardonnay]" 60993,"Curry Fried Chicken 20 bay leaves 10 cinnamon sticks 1/2 cup whole cloves 1/2 cup coriander seeds 1/2 cup black mustard seeds 1/2 cup whole black peppercorns 10 cups water 1 cup curry powder 1 cup Garam Masala 1 cup chopped garlic 1 cup ginger paste 1 cup lemon juice 1/2 cup kosher salt 1/2 cup ground black pepper 1/2 cup white vinegar 10 pounds chicken drums and thighs 2 cups green lentil 2 cups yellow lentil 8 cups water 1/2 cup curry powder 1/2 cup Garam Masala 1/2 cup red cl powder 5 tablespoons kosher salt 1/2 cup curry powder 5 tablespoons red cl powder 5 tablespoons ground black pepper 3 tablespoons kosher salt 4 cups all-purpose flour 1/2 cup Curry Fried Chicken Powder 1 tablespoon ground black pepper 1 tablespoon red cl powder 1 tablespoon curry powder 1 tablespoon kosher salt 4 to 5 cups vegetable oil, for deep frying 1 cup vegetable oil 1 cup chopped onions 5 tablespoons ground cumin Instructions: For the garam masala: Combine the bay leaves, cinnamon sticks, cloves, coriander seeds, mustard seeds, and peppercorns in a saucepan over medium heat. Toast the spices until fragrant, stirring, for 7 to 8 minutes. Let cool, and then grind in a spice blender until it becomes a fine powder. For the chicken: Add the water, curry powder, Garam Masala, garlic, ginger paste, lemon juice, salt, pepper and vinegar to a large tub. Mix well, and then add the chicken. Refrigerate and let brine for 24 hours. For the lentil curry: Add both lentils to a stock pot and add the water. Mix in the curry powder, Garam Masala, cl powder and salt. Bring to a boil over high heat and let it boil for 20 minutes. Then lower the heat and simmer until the lentil are soft, about 1 hour. For the Curry Fried Chicken powder: Combine the curry powder, red cl powder, pepper and salt in a bowl. Add 1 cup of the freshly ground Garam Masala and stir to combine. For the chicken breading: Mix the flour, Curry Fried Chicken Powder, black pepper, red cl powder, curry powder and salt in a large bowl. Remove the chicken from the brine and dredge in the seasoned flour the chicken. Let sit on a baking tray for 20 minutes. Heat the oil to 300 degrees F in a large, deep skillet. Fry the chicken, in batches, until golden brown and the pieces float to the top, 15 to 18 minutes. For the onion sizzle: Heat the oil in a large fry pan over high heat. Add the onions, and fry, stirring constantly, until dark golden brown, 8 to 10 minutes. Add the cumin at the end for 2 to 3 minutes. Top off the lentil curry with the onion sizzle. Serve with the curry fried chicken. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 60994,"Fulton Market Fish Chowder 1/2 cup pure olive oil 2 large onions, diced (about 1 1/2 cups) 2 leeks, white and light green parts only, split, cleaned, and diced (about 2 1/2 cups 5 stalks celery, diced (about 1 cup) 1/4 cup finely chopped garlic 1 cup canned plum tomatoes, drained, seeded, and diced 1 teaspoon saffron threads 2 bay leaves 1 tablespoon dried thyme 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1/2 cup dry white wine 3 quarts water 2 Idaho potatoes (about 1 pound), peeled and diced 1/2 to 3/4 pound mixed fish (any variety or mixture will do) cleaned, peeled or boned, and cut into small cubes (Snapper fillet, small shrimp, fresh cod) French baguette, sliced 1/4-inch thick (about 3 to 4 slices per person) 1/4 cup extra-virgin olive oil 1 to 2 teaspoons cracked black peppercorns Instructions: Heat the olive oil in a large, heavy-bottomed soup pot, add the onions, leeks, and celery, and saute until translucent, about 6 minutes. Add the garlic, tomatoes, saffron, and seasonings. Stir about 2 minutes, then add the white wine and cook 4 to 5 minutes, or until almost all the liquid has evaporated, before adding the water. Bring to a boil, then reduce to a simmer and cook 45 minutes. At the end of 45 minutes, add the potatoes and cook 20 minutes longer, or until the potatoes are tender. Meanwhile, preheat the oven to 300 degrees F. While the broth is simmering, make the Peppery Croutons: Brush one side of each French bread slice with olive oil, sprinkle with cracked pepper, and toast in the oven until crisp (about 12 minutes). After the potatoes have simmered 20 minutes, add the fish. Reheat to just below a boil and cook at a strong simmer 3 to 5 minutes, until the fish is cooked but not yet flaking apart. Remove the bay leaves, taste for seasoning, and serve immediately, garnished with Peppery Croutons. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 60995,"Rapid Ragu 2 tablespoons garlic oil 1 cup cubed pancetta 1 pound ground lamb 1/4 cup caramelized onions *available at gourmet and specialty stores as Onion Confit, or recipe follows 1/3 cup Marsala 1 (14-ounce) can diced tomatoes 1/3 cup green lentils 1/2 cup water 1/2 cup grated red Leicester or Cheddar, optional Instructions: Heat the oil in a wide, medium-sized saucepan, and fry the pancetta until beginning to crisp. Add the lamb breaking it up with a fork in the bacony pan as it browns. Tip in the caramelized onions, Marsala, tomatoes, lentils and water and bring the pan to the boil. Simmer the ragu for 20 minutes stirring occasionally. Sprinkle over the cheese before serving, if using. 1 tablespoon olive oil 2 cups sliced onions (about 2 medium size onions) Heat a large saute pan over medium heat. Add the olive oil and heat. Add the onions and cook, stirring, until the onions are a deep golden brown and soft, about 25 to 30 minutes. Make sure to use a gentle heat and cook the onions slowly so they don't burn. Onions will keep in the fridge for up to 1 week. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 60996,"Buffalo Chicken Dip 8 ounces cream cheese 1/2 cup finely chopped celery 1/2 cup hot sauce (recommended: Frank's) 1 rotisserie chicken, shredded 1 cup crumbled blue cheese Crackers, bread or carrot sticks, for serving Instructions: Preheat the oven to 425 degrees F. In a medium saucepan over moderate heat, melt the cream cheese until smooth, about 3 minutes. Add the celery, hot sauce and chicken and mix well. Transfer the mixture to a 9-inch pie plate and sprinkle the crumbled blue cheese on top. Bake until hot and bubbly, about 25 minutes. Serve with crackers, bread or carrot sticks. What Makes This Recipe Really Sing: This has all the great flavors of Buffalo chicken wings without all the fat of the chicken skin and oil. Want to make it lighter? Feel free to use light cream cheese. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 60997,"Smoked Turkey Sandwiches with Spicy Aioli 4 individual ciabatta rolls, sliced in half lengthwise Spicy aioli (see recipe below) 4 slices picante provolone
3 roasted red peppers, sliced into strips (about 1 cup)
1 pound thinly sliced smoked turkey breast
1 cup tightly packed fresh basil leaves
3/4 cup mayonnaise 2 tablespoons Calabrian chili paste
Kosher salt
Instructions: Preheat the oven to 400 degrees F. Place the ciabatta rolls on a rimmed baking sheet with the cut side facing upwards. Bake until lightly toasted, 7 to 10 minutes. Arrange the bread, toasted side up, on a work surface and divide the spicy aioli on all the halves evenly. On each of the bottom halves place 1 slice of cheese, ripping in half if necessary to make the cheese fit the bread. On top of the cheese, layer the peppers, followed by the turkey. Divide the basil evenly on each of the top halves, pressing slightly to adhere to the aioli. Place the tops of the sandwiches on, then cut the sandwiches diagonally and serve. Whisk together the mayonnaise, chili paste and ? teaspoon salt in a small bowl. Refrigerate aioli until ready to assemble the sandwiches. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 60998,"Green Bean Stuffed Portobellos 12 portobello mushroom caps, about 3-inch diameter 1 cup oil and vinegar salad dressing 1 teaspoon crushed garlic 3 teaspoons fines herbes (recommended: Spice Island) Olive oil cooking spray 1/4 cup grated Parmesan 2 tablespoons Italian bread crumbs 1 tablespoon melted butter 1 1/2 cups leftover green bean casserole Instructions: Place cleaned mushroom caps in large zip-top bag with salad dressing, garlic, and 2 teaspoons fines herbs. Seal bag and massage gently to combine ingredients. Marinate 30 minutes to 1 hour. Preheat oven to 375 degree F. Lightly spray a baking sheet with olive oil cooking spray; set aside. In a small bowl, combine remaining 1 teaspoon fines herbes, Parmesan, bread crumbs, and melted butter; set aside. Remove mushroom caps from marinade and place on prepared baking sheet. Fill each cap with 1 to 2 tablespoons green bean casserole. Top with a heaping spoonful of bread crumb mixture. Roast in preheated oven for 15 to 18 minutes or until golden. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60999,"Ahi Tuna with Curried Summer Squash, Chayote Slaw, and Coconut Cream 3 medium summer squash, peeled 1/2 sweet onion, sliced 2 cloves garlic sliced 1/4 cup grapeseed oil 1/2 tablespoon curry powder 2 kaffir lime leaves 6 ounces coconut milk 18 ounces chicken stock 1 teaspoon ginger juice Salt 1 teaspoon ground cumin 1 cup julienned chayote squash 1 cup julienned canary melon 1 tablespoon sesame seeds (toasted) 2 ounces orange reduction 5 ounces diced ahi 1 teaspoon sesame oil 1 tablespoon sliced scallion Salt 6 ounces heavy cream 6 ounces coconut milk 1/4 cup toasted coconut 12 ounces ahi tuna loin 12 Thai basil leaves Instructions: Curried Squash: Place sliced squash, onion, and garlic into a saucepan and sweat with grapeseed oil. Stir in curry powder, add lime leaves, coconut milk, and stock. Simmer for 5 to 8 minutes. Remove lime leaves and blend. Finish by seasoning with ginger juice, salt, and ground cumin. Chill.
Chayote Slaw: Toss all ingredients together and season with salt.
Ahi Poke: Toss together in a bowl. Chill.
Coconut Cream: Reduce cream. Add milk and reduce. Add toasted coconut. Chill.
Ahi Tuna: Char the tuna loin in a wok, remove from a pan, and let rest. Place poke, charred tuna (sliced) and slaw in a bowl. Pour in squash puree and garnish with coconut cream and basil. ","[Pinot Grigio, Sauvignon Blanc, Gewrztraminer, Riesling]

" 61000,"Mixed Grilled Cheese and Oven Dried Tomato Crostini 2 pounds ripe plum tomatoes, cored and halved lengthwise Kosher salt Fresh herb sprigs, such as thyme, rosemary or sage About 3/4 cup extra-virgin olive oil 1/2 baguette, cut into 24 1/3-inch-thick slices 1 clove garlic 6 to 8 ounces various sliced cheeses, such as goat cheese, Gorgonzola, mozzarella, Comte, Gouda or Camembert Instructions: Preheat the oven to 250 degrees F.
Arrange the tomatoes, cut-side up, in a single layer on a parchment or foil-lined baking sheet. Sprinkle with salt. Bake until slightly shriveled but still plump, about 5 hours. Layer them with the herb sprigs in a container, add olive oil to cover, seal tightly and refrigerate for up to 2 weeks.
Preheat the oven to 400 degrees F.
Brush both sides of the bread slices with some of the flavored olive oil and place on a baking sheet. Bake until golden, about 7 minutes, turning once about halfway through. While the toasts are hot, rub both sides with the whole garlic clove, placing them back on the baking sheet as you work. Leave the oven on.
Put a tomato and a small slice of cheese on each toast - it's yummy either with the tomato on the cheese or with the cheese on top. Bake just until cheese starts to melt, about 3 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 61001,"Our Favorite Fresh Strawberry Pie 2 cups all-purpose flour 1 teaspoon salt 3/4 cup shortening 5 tablespoons cold water 1 cup sugar 5 tablespoons cornstarch 7 ounces lemon-lime soda 1 quart whole strawberries Red food coloring, if desired Instructions: For the crust: Spoon flour into measuring cup and level. Combine flour and salt in a medium bowl. Cut in shortening using a pastry blender until all flour is blended to form pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Press dough between hands to form a 5 to 6-inch pancake. Lightly flour rolling surface and rolling pin. Roll dough into circle. Trim 1-inch larger than upside-down pie plate. Loosen dough carefully. Fold dough into quarters. Unfold and press into pie plate. Fold edge under. Flute. For the filling: Blend sugar and cornstarch in a saucepan; add lemon-lime soda. Cook stirring until smooth and thick. Add strawberries and cook for a few minutes. If desired, add red food coloring. Pour into cooled pie shell. Chill. Top with whipped cream if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61002,"Crab and cl Ravioli with Mornay Sauce 1 tablespoon butter 1 tablespoon olive oil
1 jalapeno, seeded, finely diced 1 Fresno cl, seeded, finely diced 1 large shallot, finely diced
Kosher salt and freshly ground black pepper 3 to 4 cloves garlic, grated or minced
1/4 to 1/2 cup sherry or dry vermouth
8 ounces lump crabmeat, picked through for shells
1/2 cup combined chopped fresh chives, oregano, parsley and thyme, some reserved for garnish 2 tablespoons butter 2 tablespoons flour
2 cups milk
Freshly grated nutmeg Kosher salt and freshly ground black pepper 1 cup grated Gruyere 4 sheets fresh pasta, cut into 12- to 14-inch pieces, covered with a clean dish towel until ready to use Semolina, for dusting Zest of 1 lemon, for garnish Instructions: For the crab and cl filling: Heat the butter and olive oil in a medium skillet over medium-low heat. Add the jalapeno, Fresno cl and shallots; season with salt and pepper. Let sweat for about 5 to 7 minutes, adding the garlic during the last couple minutes. Raise the heat to medium, add the sherry (to deglaze the pan) and let bubble until almost evaporated. Remove from the heat and let cool to room temperature. Add the crab, herbs and cl-shallot mixture to a medium bowl. Season generously with salt and pepper; set aside. For the Mornay sauce: Melt the butter in a medium pot over medium heat. Sprinkle in the flour and mix with a wooden spoon for a few minutes to make a roux (it should look like wet sand). Whisk in the milk, making sure to scrape the corners of the pan. Bring to a simmer and cook for a few minutes. Season with nutmeg, salt and pepper, and then remove from the heat. Add the Gruyere and stir until fully melted and combined. Add about a 1/4 cup of the Mornay sauce to the crab mixture to bind. For the ravioli: Place a sheet of pasta on a work surface. Fold it in half the wide/long way to make a slight crease down the middle, then lay back out flat. Place 1 to 2 tablespoon-size dollops of the crab mixture every few inches on one half of the pasta sheet. Brush a little water on the border of the pasta sheet and around each ravioli. Fold the top half of pasta sheet over to cover the filling, squeezing out as much air as possible (so they don't pop open in the water). Use a knife, pasta roller or ring cutter to cut out the ravioli. Dust with semolina and reserve on a parchment-lined baking sheet. Repeat with the remaining pasta sheets and crab mixture. Bring a wide shallow pot of salted water to a boil. Warm the remaining Mornay sauce in a large skillet over medium-low heat. Use pasta water to thin to the desired consistency as needed. Cook the ravioli in the boiling water, in batches if necessary, until they float to the top, a few minutes. Transfer the ravioli straight into the skillet with the Mornay sauce and toss gently to coat. Place 3 to 5 ravioli on a plate and spoon a little more Mornay sauce on top. Garnish with the chopped herbs and lemon zest. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 61003,"Croque Monsieur Mac and Cheese 1/2 pound ziti 2 cups milk 2 cups coarsely grated gruyere cheese (about 6 ounces) 1 cup finely grated parmesan cheese (about 4 ounces) 2 large eggs 3 slices white sandwich bread, roughly diced 2 tablespoons unsalted butter, plus more for greasing 1 medium onion, diced 1 clove garlic, minced 3 tablespoons all-purpose flour Pinch of cayenne pepper 1/8 teaspoon freshly grated nutmeg Kosher salt 8 ounces thinly sliced deli-boiled ham Instructions: Preheat the oven to 425 degrees. Bring a large pot of salted water to a boil. Add the ziti and cook until al dente, about 6 minutes. Drain and transfer to a large bowl; toss with 1/4 cup milk. Meanwhile, combine both cheeses in a bowl. Beat 1/4 cup milk and the eggs in another bowl; fold in the bread and add half of the cheese. Melt the butter in a saucepan over high heat. Add the onion and garlic; cook, stirring, until just brown, 2 minutes. Sprinkle in the flour, cayenne, nutmeg and 1 teaspoon Kosher salt; cook, stirring, about 2 minutes. Slowly add 3/4 cup water and the remaining 1 1/2 cups milk; bring to a boil, stirring until thickened. Remove from the heat and whisk to cool slightly. Whisk in the remaining cheese, then add the pasta and toss. Butter a shallow casserole dish. Add half of the pasta, top with some of the ham and cover with the remaining pasta. Top with the remaining ham, then cover with the bread mixture. Bake until golden and bubbly, about 20 minutes. Let rest a few minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 61004,"BBQ Jerk Jackfruit Quarter of a jackfruit, make sure it is unripe/green, see Cook's Note 6 cups vegetable oil
BBQ Jerk (see recipe below) Lo Mein (see recipe below) Sweet-and-Tangy Peppers (see recipe below) Charred corn, caramelized onions and crumbled queso fresco for serving 5 cups ketchup 1/4 cup brown sugar 1/4 cup white vinegar 1 tablespoon allspice powder 1 tablespoon garlic powder 1 tablespoon jerk seasoning, such as Walkerswood 1/2 teaspoon browning and seasoning sauce, such as Kitchen Bouquet Half a scotch bonnet pepper, chopped Kosher salt 1 pound Chinese eggs noodles, such as chow mein or lo mein 1/4 cup vegetable oil, plus more for tossing with the noodles 1 cup soy sauce 2 tablespoons brown sugar 1 tablespoon sesame oil 1/2 teaspoon garlic powder 1/2 teaspoon turmeric A pinch of red chili flakes 2 cups mixed vegetables 1 cup granulated sugar 1 cup white vinegar 1/2 cup water 1 teaspoon seasoning salt 2 bell peppers 1/4 cup vegetable oil Instructions: Bring a medium pot of water to a boil. Meanwhile, peel the off skin off of the jackfruit with a sharp knife (think of taking the rind off of a watermelon). Half the jackfruit piece and separate the inside of the jackfruit from the pods with your hands. Keep the fibrous and more yellow parts, discard the pods. Carefully drop the pieces of jackfruit in the boiling water and cook for 10 minutes. Drain and shake off any excess water. Meanwhile, fill a medium pot with the oil and attach a deep fat-fry thermometer, bring to medium heat (about 350 degrees F). Fry the boiled jackfruit in batches, turning as needed, until slightly brown, about 3 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Repeat with the remaining jackfruit. Combine the full BBQ Jerk recipe (5 cups; see recipe below) with the fried jackfruit in a medium saucepan and reheat over medium-low until hot.
To serve: To a plate, add piles of BBQ jerk jackfruit and lo main. Garnish the jackfruit with the sweet-and-tangy peppers, charred corn, caramelized onions and crumbled queso fresco.
Whisk together the ketchup, brown sugar, vinegar, allspice, garlic powder, jerk seasoning, browning seasoning and scotch bonnet in a medium bowl. Refrigerate in an airtight container for up to 5 days. Bring a pot of salted water to a boil. Add the noodles and cook according to package instructions for al dente. Drain and rinse with cold water. Toss the noodles with oil to prevent sticking. Set aside. Meanwhile, mix together the soy sauce, brown sugar, sesame oil, garlic powder, turmeric and red chili flakes in a small bowl. Heat the oil in a large skillet over medium heat. Add the mixed vegetables and cook, stirring frequently, until crisp-tender, about 4 minutes. Lower the heat and add the chow mein sauce and cook for a minute. Add the cooked noodles and stir to coat.
Whisk together the sugar, vinegar, water and seasoning salt in a medium bowl. Seed and stem the bell pepper and cut into thick slices. Heat the oil in a large skillet, over medium-high heat. Add the peppers cook, stirring, until they have slightly caramelized. Add the sugar-vinegar mixture, bring to a simmer, and cook until much of the liquid has evaporated and the peppers are further caramelized, 3 to 4 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 61005,"Frozen Pineapple Treat 1 pineapple (see Cook's Note) 1 banana 3 tablespoons cream of coconut
Maraschino cherries, for garnish
2 mini bottles rum, optional, for serving
Instructions: Slice the pineapple in half lengthwise, leaving the greens attached. Use a paring knife to cut away the fruit and core from both halves of the pineapple, leaving a thin border of fruit intact to make 2 pineapple boats. Cut the fruit into chunks and set aside. Place the pineapple boats in the freezer until you are ready to serve. Peel the banana and cut into chunks. Place the pineapple and banana chunks on a parchment-lined baking sheet or dish and freeze until frozen, about 4 hours. In the bowl of a food processor, combine the frozen fruit and cream of coconut. Pulse until the mixture forms a thick paste, about 3 minutes. Gradually drizzle in 1/2 cup water, pulsing, until the consistency of soft serve is reached. Scoop the soft serve into the frozen pineapple halves and garnish each with maraschino cherries and a small bottle of rum if desired. Serve immediately. ","[Moscato, Sauvignon Blanc, Riesling, Vinho Verde]" 61006,"Chicken Fricassee with Morels 2 ounces dried morels 6 chicken breasts with wing, skin on All-purpose flour, as needed for dredging 1/4 cup clarified butter 6 ounces (about 2 cups) sliced fresh button mushrooms 1 cup Madeira wine 1 cup beef stock 1 cup heavy cream 2 tablespoons lemon juice Instructions: Soak morels in 3 cups very hot water for 30 minutes to re-hydrate. Lift them carefully from the hot water in order to leave any grit behind in the liquid. Discard the liquid, and dry the morels lightly with paper towels. Cut morels crosswise into 1/4-inch to 3/8-inch wide slices and set aside. Sprinkle chicken breasts with salt and pepper. Dredge chicken in flour, and shake off excess. Heat half the clarified butter (1/8 cup) in a large saute pan, and cook the chicken over medium heat for about 8 to 10 minutes. Flip the chicken and brown on the second side, 4 to 5 minutes more. Remove to an ovenproof casserole dish. Add the rest of the clarified butter (the other 1/8 cup) to the same saute pan, add the morels and button mushrooms, and cook gently over low heat for 2 minutes. Then add the Madeira and reduce the liquid by half. Preheat oven to 375 degrees F. When the liquid is reduced, add the beef stock and heavy cream and bring to a gentle boil. Let the mushroom sauce cook until mixture starts to thicken, about 5 to 10 minutes. Pour the sauce over the chicken and bake covered in the oven until done, about 25 to 35 minutes. Sprinkle with fresh lemon juice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61007,"The Monkey's Dessert 1/2-ounce creme de cacao 1/2-ounce creme de banane 1/2-ounce vodka 5 ounces milk 1 scoop vanilla ice cream Maraschino cherry Kahlua, to taste Instructions: Combine liquid ingredients in a shaker with ice and mix vigorously. Stop when the shaker is too cold to hold. Strain into a fountain glass, add ice and garnish with a scoop of ice cream, a cherry and a drizzle of Kahlua. ","[Cream Sherry, Tawny Port, Madeira]" 61008,"Crispy Rice Corn Fritters 2 cups cooked white rice, cooled or cold 4 green onions, sliced into 1/4-inch rounds 1 cup fresh or frozen sweet corn kernels, thawed if frozen 4 ounces cheddar cheese, grated (1 cup) 3 tablespoons diced pimentos, drained 12 large basil leaves, sliced into thin ribbons 4 large eggs 1 teaspoon sweet paprika 1 teaspoon kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper Vegetable oil, for frying Sour cream or Green Goddess Dip (recipe follows), for serving 1 1/2 cups fresh parsley leaves 1 cup fresh mint leaves 1/2 cup fresh basil leaves 1 bunch chives, chopped (about 1/4 cup) 1/2 cup sour cream 1/4 cup mayonnaise Zest and juice of 1 lemon (about 2 tablespoons juice) 1 8-ounce package cream cheese, at room temperature 1/2 teaspoon kosher salt, plus more if needed 1/4 teaspoon freshly ground black pepper, plus more if needed Instructions: In a medium bowl, stir together the rice, green onions, corn, cheddar, pimentos and basil. In another medium bowl, whisk together the eggs, paprika, salt and pepper, then pour over the rice mixture and stir to combine. Let the mixture sit for 5 minutes. Meanwhile, fill a large cast-iron skillet with 1/4 inch of oil and heat the oil over medium-high heat until it shimmers. Line a baking sheet with paper towels and set it nearby. Scoop 1/4 cup of the rice mixture, pressing it down lightly in the measuring cup, then turn it out into the hot oil and lightly flatten it. (You can cook 3 or 4 at a time, depending on the size of your skillet.) Fry for 1 1/2 to 2 minutes, until browned underneath. Take care to not move the fritters around after you first add them to the pan so they stay intact while they cook. Gently flip the fritters and cook for another 2 to 2 1/2 minutes. Transfer to the paper towel\u2013lined baking sheet to drain and sprinkle with a bit of salt while warm. Serve with a dollop of sour cream or with the Green Goddess Dip. In a food processor, combine the parsley, mint, basil, chives, sour cream, mayonnaise, lemon zest, lemon juice, cream cheese, salt and pepper and process for 3 minutes, stopping and scraping down the sides to make sure all the ingredients are fully incorporated. Taste and add more salt and pepper, if needed. Transfer to a bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61009,"Blueberry Scones with Lemon Glaze 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons sugar 5 tablespoons unsalted butter, cold, cut in chunks 1 cup fresh blueberries 1 cup heavy cream, plus more for brushing the scones 1/2 cup freshly squeezed lemon juice 2 cups confectioners' sugar, sifted 1 tablespoon unsalted butter 1 lemon, zest finely grated Instructions: Preheat the oven to 400 degrees F. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze. You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 61010,"Steak-and-Egg Fried Rice bowl 2 tablespoons low-sodium soy sauce 2 teaspoons sugar 4 scallions, thinly sliced (white and green parts separated) 2 cloves garlic, finely grated 1 teaspoon toasted sesame oil 12 ounces skirt steak, thinly sliced Kosher salt and freshly ground pepper 4 teaspoons vegetable oil 3 cups frozen brown rice, thawed 4 cups baby spinach 1 cup bean sprouts 4 large eggs Sriracha, for topping Instructions: Combine the soy sauce, sugar, scallion whites, garlic and sesame oil in a large bowl; add the steak and let marinate 10 minutes. Preheat a large nonstick skillet over high heat. Add the steak and marinade and season lightly with salt and pepper. Cook, undisturbed, until the steak starts browning around the edges, about 3 minutes. Stir and continue cooking until the steak is just cooked through, about 2 more minutes. Remove to a bowl. Heat 2 teaspoons vegetable oil in the skillet. Add the rice, season with 1/2 teaspoon salt and cook, stirring occasionally, until slightly crisp, about 3 minutes. Stir in the spinach until just wilted. Add the steak and any juices from the bowl; heat through. Remove from the heat and stir in the bean sprouts; season with salt and pepper. Divide among bowls. Wipe out the skillet, return to high heat and add the remaining 2 teaspoons vegetable oil. Crack in the eggs, season with salt and cook until the whites are set but the yolks are still runny, about 3 minutes. Top each rice bowl with an egg and the scallion greens. Drizzle with Sriracha. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 61011,"Stone Crab Salad 1 1/2 pounds picked stone crab meat 4 ounces chopped onion 4 ounces chopped celery Pinch fresh chopped cilantro leaves Mayonnaise, for binding Serving suggestion: assorted crackers Instructions: In a medium mixing bowl, combine all ingredients, using just enough mayonnaise to hold everything together. Place in a serving bowl and chill for at least 30 minutes. Serve with your favorite crackers as an appetizer.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61012,"Pennsylvania Dutch Potato and Bread Filling 6 large potatoes, cut in pieces 2 medium onions, chopped 6 stalks celery, chopped small Enough vegetable oil for saute 8-10 pieces of old bread, broken into bite-size pieces 1/4 to 1/2 cup milk 4 raw eggs, beaten Salt and pepper Salt and pepper
4-5 tablespoons fresh parsley, chopped fine 1-2 tablespoons poultry seasoning Stock from the giblets and neck
Stock from the giblets and neck 1/2 stick of butter, cut into pieces Instructions: Boil potatoes in salted water. Saute onion and celery in oil. Add salt and pepper to taste. Boil the giblets and neck in salted water to make stock.
Moisten bread with milk. Smash the potatoes in a large bowl. (I use a small roasting pan, and then I roast the filling right in it.) Add all other ingredients including all spices and oil from saute. When adding the eggs, add a little of the hot mixture to the eggs first and beat well, so as to not scramble them when they go into the whole mix.
Mix thoroughly. If it needs more moisture, add the stock, a little at a time. Taste to make sure enough spices are added. Add more salt and pepper and poultry seasoning, if needed.
Bake at 350 degrees in a greased casserole dish or roasting pan until very hot and browned, usually one hour. Dot the top with pats of butter before putting into oven. I know some people chop the giblets and add to the filling, but I don't. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 61013,"Oma's German Potato Salad 2 pounds Yukon gold potatoes (about 4), peeled 3 tablespoons extra-virgin olive oil 8 ounces bacon, cut into 1/2-inch strips 1 medium yellow onion, diced 3 tablespoons apple cider vinegar 2 tablespoons whole-grain mustard 1 tablespoon sugar Kosher salt and freshly ground black pepper 4 scallions, chopped 1 cup fresh flat-leaf parsley leaves, chopped Instructions: Put the potatoes in a large pot filled with cold water. Bring to a boil, reduce the heat to medium and cook until fork-tender, 35 to 40 minutes. Let the potatoes cool for 45 minutes; they will still be warm but will hold their shape when sliced into 1/4-inch-thick rounds. Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add the bacon and cook until crisp, stirring occasionally, about 10 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate; set aside. Remove the drippings from the pan; return 3 tablespoonfuls and discard the rest. Add the onions to the pan and sweat over medium heat until soft, about 6 minutes. Add the vinegar, mustard, sugar, 2 1/2 teaspoons salt and 1 teaspoon pepper and cook until fragrant, 1 minute more. Add the cooled potatoes, half the cooked bacon, half the scallions, half the parsley and the remaining 2 tablespoons olive oil to the pan. Stir to combine and season with salt and pepper. Serve garnished with the remaining bacon, scallions and parsley. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 61014,"Vegetable Curry 5 cloves garlic One 3-inch chunk peeled, fresh ginger 2 tablespoons vegetable oil 1/2 teaspoon whole cumin seeds 1/4 heaping teaspoon whole cloves 10 cardamom pods 8 whole allspice One 3 inch long cinnamon stick, broken in half 1 bay leaf 1 medium yellow onion, diced 2 teaspoons curry powder 1/2 jalapeno, or more to taste, in one piece 1/2 cup whole, peeled tomatoes (with puree) roughly chopped 1/2 cup whole milk yogurt 2 1/2 cups water 2 teaspoons kosher salt 6 small red new potatoes (about 10 ounces), quartered 1 1/2 heaping cups small cauliflower florets 4 ounces fresh green beans, cut into 1-inch pieces 1 cup canned chickpeas, rinsed and drained Serving suggestion: Basmati rice and chutney
Instructions: In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside. Heat the oil in a large pot over medium-high heat. Add the cumin seeds, cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce \fries\ in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more. Add the water, salt, and potatoes and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until tender, about 10 minutes. Add the cauliflower, green beans, and chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid has thickened, about 5 minutes more. Transfer to a serving bowl and serve with rice and chutney. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 61015,"Orecchiette with Artichokes Kosher salt 12 ounces orecchiette pasta 1/4 cup extra-virgin olive oil, plus more for drizzling 1 10-ounce package frozen artichoke hearts, thawed 3 cloves garlic, thinly sliced 1 15-ounce can white beans, drained, rinsed and patted dry 1 15-ounce can cherry tomatoes 1/4 teaspoon red pepper flakes 3/4 cup roughly chopped fresh parsley 1/4 cup grated Parmesan cheese, plus more for topping Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain. Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the artichokes and season with salt. Cook, turning halfway through, until browned, about 5 minutes. Transfer to a plate. Add the remaining 2 tablespoons olive oil, the garlic and beans to the skillet. Cook, stirring occasionally, until the garlic is golden, about 2 minutes. Stir in the cherry tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a simmer; cook, stirring occasionally, until slightly thickened, about 3 minutes. Add the pasta and the reserved cooking water to the skillet. Cook, stirring, until the pasta is coated, about 1 minute. Stir in the parsley, parmesan and artichokes; season with salt and pepper. Drizzle each serving with olive oil and top with more parmesan. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 61016,"Creamy Polenta with Smoked Gouda 1 cup cold water 1 cup yellow cornmeal 3 cups chicken broth or water 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup grated smoked Gouda Instructions: In a small bowl, combine cold water and cornmeal. Let stand 5 minutes. Meanwhile, in a medium saucepan over medium-high heat, combine chicken broth, salt and pepper. Bring mixture to a boil. Gradually whisk in cornmeal mixture and reduce heat to low. Cook 20 minutes, stirring frequently with a wire whisk, until mixture is thick and creamy. Stir in smoked Gouda and simmer until cheese melts, stirring constantly. ","[Chardonnay, Riesling, Gewrztraminer, Barolo]" 61017,"Sunday Gravy with Braciole 8 to 12 pieces beef top round, sliced about 1/8 inch thick (about 2 pounds total, roughly 11 by 3 inches per piece) Kosher salt and freshly ground black pepper 8 ounces sliced provolone 8 ounces sliced salami 1 cup panko 1 cup fresh parsley leaves, chopped 3 tablespoons olive oil 8 cloves garlic, sliced 1 1/3 cups red wine Four 28-ounce cans Italian tomatoes, crushed or whole 1 cup Parmesan rinds (about 4 ounces) 4 tablespoons tomato paste Cooked pasta, for serving Grated Parmesan, for serving, optional Instructions: Arrange each piece of beef with a short edge facing you. Sprinkle with 2 teaspoons of salt. Cut the provolone and salami in half. Cover the entire surface of each piece of meat with 1 1/2 pieces of salami, going up to but not beyond the edges; press down on the salami to adhere to the meat. Lay 1 1/2 pieces of provolone over the salami. (If there is any extra salami or provolone, distribute evenly among the braciole.) Mix the panko and parsley together in a small bowl. Scatter 2 rounded tablespoons down the center of the provolone. Tightly roll the meat away from you, pressing gently to make the rolls as even and uniform as possible. Tie each tightly with kitchen twine (2 or 3 pieces per braciola) or seal by inserting a toothpick to close. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches if necessary, add the braciole and cook, turning, until browned all the way around, about 5 minutes. Transfer to a plate. Lower the heat to medium, add the garlic and cook, stirring gently until barely toasted, about 30 seconds. Pour in the wine and scrape the bottom of the pot to loosen any browned bits. Cook until the wine is reduced by half. Add the crushed tomatoes (if using whole, crush the tomatoes by hand), Parmesan rinds, tomato paste and the browned braciole. Simmer until the sauce is thickened and the braciole are tender, about 4 hours, stirring occasionally to prevent the rinds from sticking to the bottom of the pot. Remove the rinds and discard. Remove the braciole, cutting the strings or removing the toothpicks and discarding. Serve the meat with the pasta or as a separate course. Top with grated Parmesan if desired.
","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 61018,"Two Lasagnas 2 packages (8 ounce each) oven-ready lasagne pasta (no boiling required) 1 pound sweet Italian sausage (pork or turkey), removed from skin 1 pound lean ground beef or turkey 3 cups (about 28 ounce jar) spaghetti sauce 1 cup (8 ounce can) tomato sauce 1 egg 1 container (15 ounce) ricotta cheese 1/2 teaspoon dried basil leaves 1/2 teaspoon dried oregano leaves 4 cups (16 ounce) shredded mozzarella cheese 3 cups enchilada sauce 1 cup salsa 3 cups frozen corn kernels 4 cups (16 ounce) shredded Jack cheese Instructions: Soak 12 pieces of pasta from package in shallow pan for 5 to 10 minutes. Pour off water. Meanwhile, brown the sweet italian sausage in a large no-stick skillet over moderate heat, breaking it up with a spoon as it cooks (meat should be cooked). Move sausage to one side of skillet, tip skillet and soak up any fat with a paper towel, Stir spaghetti sauce and tomato sauce into sausage. Beat egg in a medium-size bowl. Sitr in ricotta, basil and oregano. Spreead 3/4 cup meat sauce in 13 by 9-inch baking dish. Place 3 pieces uncooked pasta over sauce..not touching sides of dish, not overlapping each other. Spread 2/3 cup ricotta mixture evenly over pasta. Spread 3/4 cup meat sauce evenly over ricotta, covering pasta completely. Sprinkle with 1 cup mozzarella. See baking directions below. Tex- Mex Style Soak 12 pieces of pasta from package in a shallow pan for 5 to 10 minutes. Pour off water. Meanwhile, brown the beef in the skillet over moderate heat, breaking it up with a spoon as it cooks (Meat should be cooked). Move meat to one side of skillet, tip skillet and soak up any fat that drains out with a paper towel. Stir enchilada sauce, salsa and corn into skillet. Spread 3/4 cup (check) in 13 by 9- inch baking dish. Place 3 pieces uncooked pasta over sauce.....not touching sides of dish nor overlapping each other. Repeat the layering with cheese and sauce two more times. Top with remaining 3 pasta pieces. Spread remaining meat suace completely over pasta. Sprinkle with remaining cheese. Cover dish with foil. Heat oven to 375 degrees Fahrenheit. Bake 30 minutes. Remove foil. Bake 10 to 15 minutes longer until hot and bubbly. Let stand 5 minutes before cutting. Makes 10 to 12 servings of lasagne. To store and bake later: prepare recipe as directed. Do not bake. Cover with plastic wrap, then foil. Refrigerate up to 48 hours, or freeze up to 2 months. Remove plastic wrap; replace foil. Bake refrigerated lasagne at 350 degrees Farhenheit about 40 minutes and frozen lasagne about 1 hour 30 minutes, removing foil during last 10 minutes of baking ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]

" 61019,"Sauteed Parsnips and Carrots 3 tablespoons olive oil 1 1/2 pounds parsnips, peeled and quartered lengthwise
Kosher salt and freshly ground black pepper
2 pounds thin carrots, peeled and halved lengthwise
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh parsley Instructions: Heat the oil in a large skillet over medium-high heat. Add the parsnips and sprinkle with salt and pepper. Cook, turning occasionally, 6 to 8 minutes. Then add the carrots and continue cooking until the vegetables begin to brown and soften slightly, another 10 minutes. Add the butter and thyme to the vegetables and continue cooking until the vegetables are glazed, about 3 minutes. Season with salt and pepper, sprinkle with the parsley and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61020,"Mustard Crusted Halibut with Beurre Blanc 8 sticks (4 cups) unsalted butter 2 shallots, peeled and finely diced 1 cup dry white wine 1 tablespoon white-wine vinegar 1 lemon Salt and white pepper, to taste Very finely minced parsley or fresh tarragon (optional) 4 (1 1/2 inches thick, 6 ounces) halibut fillets Salt and pepper, to taste 1/4 cup coarse grain Dijon mustard Instructions: Cut the butter in small cubes and put in a bowl. Set the bowl in ice water. (The butter should be very cold; otherwise it might melt too quickly and the sauce might break.) Place shallots in a medium stainless-steel saucepan. Add the white wine and wine vinegar. Boil the liquid over high heat until it is reduced to a scant 1 tablespoon. Just before serving, add the pieces of butter to the pan, 1 at a time, whisking well after each addition, until it has all been used. (The sauce should be fairly thick.) Add a little lemon juice to the sauce to taste. Season with salt and white pepper. If you're a purist, you'll want to strain the shallots out of the sauce before serving. Some chefs prefer to leave the shallots in; if you're among them, you might also want to mix finely minced parsley or tarragon into the sauce. And some chefs like to bolster the sauce with a little creme fraiche just before serving it. Keep sauce warm until needed. This sauce can be made up to 1 hour in advance and kept in a bain marie over warm water.; Preheat oven to 500 degrees. Season fillets well with salt and pepper. Cover fillets with mustard and place into a roasting pan. Cook fillets at 500 degrees for 10 minutes. Remove from pan to a plate and surround with beurre blanc. Serve.; ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 61021,"Creme Fraiche Ice Cream with Pink Peppercorns and Lemon Thyme 1 quart milk 1 1/4 cups sugar 1 bunch fresh lemon thyme 12 egg yolks 1/4 cup whole pink peppercorns 1 cup creme fraiche Instructions: Combine milk, sugar, and lemon thyme in a saucepan. Bring the milk to a simmer over medium heat, whisking occasionally, until the sugar dissolves. Remove the pan from the heat, cover it and allow the milk to steep for at least 30 minutes. Return the milk to the stove and once again bring it to a simmer over medium heat. Meanwhile, in a large bowl beat the eggs. Once the milk reaches a simmer, temper the eggs by gradually whisking 1/2 cup of the hot milk into the yolks. Repeat, until half the milk has been added to the yolks. Whisk in the remaining milk then quickly pour the ice cream base through a fine strainer into a bowl set over ice. Chill the ice cream base thoroughly; then add the pink peppercorns. Process the ice cream in an ice cream maker according to the manufacturer's instructions. When the ice cream is thick, but not yet fully frozen, fold in the creme fraiche, then continue to process the ice cream. Spoon the ice cream into containers and freeze until ready to serve. ","[Riesling, Gewrztraminer, Pinot Gris, Moscato]" 61022,"Potato Gnocchi with Vegetable Pearls 2 1/2 pounds potatoes 2 egg yolks 1 cup all-purpose flour Salt and white pepper 1 tablespoon butter 1/3 cup zucchini pearls 1/3 cup yellow squash pearls 1/3 cup carrot pearls Pinch fresh thyme Pinch fresh chopped rosemary 10 ounces clear vegetable stock Salt and pepper, to taste 1/2 cup Parmigiano cheese, grated 2 tablespoons sliced chives, small as possible Instructions: To make the gnocchi: Take the potatoes (unpeeled) and cook them in boiling salted water. Cook the potatoes until they are soft when pierced with a fork. Remove from the water and peel the potatoes as soon as they are cool enough to handle. Puree the potatoes through a food mill and make sure there are no lumps. Once the potatoes have cooled a bit more, add the egg yolks and incorporate. Then add all of the other ingredients and gently work the dough until all components are worked in. Divide the dough into equal parts and start to roll the dough into thin logs. Dust the table with the flour to make rolling easier. Cut into small pieces across the dough with the back of the knife or a bench scraper and store the gnocchi on a pan with more flour on it. To make the sauce: Melt butter in saucepan. Add vegetables. Saute for 1 minute. Add all remaining ingredients except cheese and chives. Reserve. To assemble: Bring a large pot of salted water to a boil and add gnocchi. Cook for approximately1 minutes. Drain well and add to finished sauce. Toss gnocchi with sauce, add cheese and chives and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61023,"Immersion Blender Smoothie 1/2 cup orange juice, plus more if needed 1/2 cup frozen blueberries
1/2 cup frozen strawberries
1/2 cup packed baby leaf spinach
1/2 cup vanilla yogurt
2 tablespoons honey
2 teaspoons chia seeds
2 to 3 fresh mint leaves, plus 1 sprig, for garnish Instructions: Add the orange juice, blueberries, strawberries, spinach, yogurt, honey, chia seeds, mint leaves and 1 cup of ice to the cup of an immersion blender or a regular blender. Blend until completely smooth, about 1 minute. Add more orange juice if needed to thin. Pour into a glass or go cup. Garnish with a sprig of mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 61024,"Quick Sauteed Spinach 2 tablespoons olive oil 3 cloves garlic, minced 2 shallots, minced 10 ounces baby spinach Kosher salt and freshly ground black pepper Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the garlic and shallots and saute until fragrant, 1 minute. Add the spinach by the handful and toss with tongs until it wilts, 3 to 5 minutes. Season the spinach with salt and pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 61025,"Devil's Food Chocolate Cake with Dulce De Leche Frosting 1 3/4 cups cake flour 3/4 cup cocoa powder 2 tsp baking soda 1/2 tsp salt 2 cups sugar 3 eggs 2/3 cup semisweet chocolate chips, melted 1 1/4 cups vegetable oil 1 1/4 cups buttermilk 3/4 cup brewed coffee 1 cup heavy whipping cream One 13.4-oz can dulce de leche 8 oz cream cheese, room temperature 1 tsp pure vanilla extract Pinch of salt Instructions: For the cake: Preheat oven to 350 degrees F. Grease 2 9-inch cake pans. Sift flour, cocoa powder, baking soda, and salt into a mixing bowl; set aside. In a separate bowl, whisk sugar and eggs until light and aerated. Stir in melted chocolate, vegetable oil, buttermilk, and coffee and whisk until combined. In three additions, pour wet mixture into dry mixture, whisking well after each addition. Pour batter into prepared pans and bake 45 minutes to 1 hour, or until a wooden toothpick inserted in the center comes out clean. Let cakes cool. For the frosting: Beat cream to soft peaks. Set aside. Beat together dulce de leche, cream cheese, vanilla and salt in a stand mixer fitted with the paddle attachment until well combined. Fold in the whipped cream, cover with plastic wrap and keep room temperature until ready to use. To assemble the cake: Once the cake is completely cool, put one layer on a serving plate and put a healthy dollop of frosting on top. Spread the frosting to the edge then place the other cake layer on top and frost. ","[Malbec, Cabernet Sauvignon, Merlot, Pinotage]

" 61026,"Sweet and Salty (Opposites Attract) Cupcake: Pecan Cake with Pie Crust Topping, Salted Caramel Buttercream and Salted Caramel Drizzle 1 1/4 cups cake flour 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups granulated sugar
10 tablespoons (1 1/4 sticks) salted butter, softened
2 eggs plus 2 egg yolks
1 teaspoon vanilla
1 cup sour cream
1 cup chopped pecans
1 1/2 cups all-purpose flour 1/2 cup vegetable oil
1/4 cup chopped pecans
2 tablespoons whole milk
2 tablespoons granulated sugar
1 tablespoon brown sugar
1 teaspoon salt Salted butter, melted, for brushing 1 cup granulated sugar 2 tablespoons salted butter
1 cup heavy whipping cream
1 teaspoon sea salt
1/2 teaspoon vanilla
3/4 cup brown sugar 1/2 teaspoon salt
3 egg whites
18 tablespoons (2 1/4 sticks) salted butter, softened 1/3 cup caramel drizzle Instructions: For the cake batter: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners. Combine the cake flour, baking powder, salt and baking soda in a small bowl and set aside. Combine the granulated sugar and butter in the bowl of stand mixer with a paddle attachment and mix on medium until creamy. While the mixer is running, add the eggs and yolks one at a time, thoroughly mixing after each egg; mix in the vanilla. Alternate adding the flour mixture and sour cream, ending with the flour. Stir in the pecans.
Fill the liners three-quarters full with the batter and bake until cooked through, about 20 minutes. Cool the cupcakes completely before frosting. Raise the oven temperature to 375 degrees F for the pie crust topper. For the pie crust topper: In a medium bowl, combine the all-purpose flour, vegetable oil, pecans, milk, granulated sugar, brown sugar and salt. Mix with your hands and press onto a baking sheet into a rectangle about 1/4 inch thick. Bake until golden brown, about 10 minutes. Cool completely, and then brush on melted butter with a pastry brush. Use a round cookie cutter or another favorite shape to cut out pie crust toppers. For the caramel drizzle: Combine the granulated sugar, butter and 1/4 cup water in a medium saucepan and cook on medium-high heat, whisking occasionally, until the sugar melts and becomes a dark amber color. Remove from the heat and slowly whisk in the cream. Add the salt and vanilla and continue to whisk until the caramel is smooth. Reserve 1/3 cup of the caramel for the buttercream, and set aside the remaining caramel for the drizzle. For the caramel buttercream: Combine the brown sugar, salt and egg whites in the bowl of a heavy-duty stand mixer. Set the bowl over a medium saucepan of gently simmering water and whisk until the sugar is dissolved and the mixture is frothy and smooth and registers 160 degrees F on a candy thermometer, about 5 minutes.
Transfer the bowl to the stand mixer with a whisk attachment and beat on high speed until the mixture has cooled completely and formed stiff and glossy peaks, about 7 minutes. With the mixer running, add the butter one piece at a time. Continue beating until all the butter is incorporated and the frosting looks smooth. Stir in the reserved caramel drizzle and mix with a paddle attachment until fully incorporated and smooth. To assemble, put a dollop of the caramel buttercream on each cupcake and place a pie crust topper on top. Drizzle with the reserved caramel drizzle. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61027,"Stump de Noel Cake 1 store-bought 2-layer 8-inch round chocolate cake with chocolate frosting One 13.4-ounce can dulce de leche
1 cup store-bought vanilla frosting 1 pound dark chocolate, chopped 8 ounces milk chocolate, chopped Marzipan, as needed 3 to 6 raspberries
3 to 6 strawberries of various sizes, cored 1 cup shelled pistachios
Green liquid food coloring, for coloring the pistachios Yellow liquid food coloring, for coloring the pistachios 1/2 cup mini marshmallows
1 teaspoon cocoa powder
Confectioners' sugar, for dusting Instructions: Put the cake on a slightly larger lazy Susan or cardboard cake plate. Frost the top of the cake: Mix approximately three-quarters of the dulce de leche with 1/4 cup of the vanilla frosting; transfer to a piping bag fitted with a large round tip (this will be your darker frosting). Mix the remaining dulce de leche with the remaining 3/4 cup vanilla frosting; transfer to a piping bag fitted with a large round tip (this will be your lighter frosting). Starting in the center of the cake, pipe concentric circles of the darker frosting out to about a 2-inch circle. Using a small offset spatula, spread out the frosting to about a 3-inch circle. With the lighter frosting, pipe concentric circles around the 3-inch circle, leaving about a 1-inch margin around the edge of the cake. Using a clean offset spatula, smooth the lighter frosting to the edge of the cake, so the entire top of the cake is covered. Smooth everything with a clean offset spatula. Line the point of a cake comb with the center of the cake and slowly rotate the cake to create concentric tree rings. When the lines of the circle meet, gently lift the comb (if you don't have a cake comb, this effect can be recreated using the tines of a fork). Make the chocolate bark: Line a baking sheet with a silicone baking mat and set aside. Separately melt the dark and milk chocolates over a double boiler or in the microwave. Pour the dark chocolate over the prepared baking sheet, using an offset spatula to spread to the width of the baking sheet but not smoothing out the chocolate. Drizzle the melted milk chocolate on top. Using the edge of a small offset spatula or a butter knife, make vertical lines and swirls running through the chocolate to create the look of tree bark. Be sure to apply various levels of pressure as the offset spatula is pulled through the chocolate to create a textured look. Let cool at room temperature until firmly set, at least 30 minutes. Break the chocolate into large vertical pieces of varying heights to form pieces of bark. Use these pieces to cover the sides of the cake. Make the berry mushrooms: Roll 1/2-inch pieces of marzipan between your fingers into stem shapes, making them wider at the base so they can stand upright. Place a stem inside the hollow of each raspberry and strawberry, using a skewer to secure the marzipan to the fruit if needed and to secure them down into the cake. Make mushrooms of various sizes and shapes to give a more natural effect and use the mushrooms to decorate the tops and sides of the cake, pressing gently to adhere the marzipan to the surface. Make the pistachio moss and marshmallow stones: Put the pistachios in a mini food processor and add approximately 8 drops each of the green and yellow food coloring. Pulse the food processor to chop the pistachios to a coarse grind the texture of moss. Adjust the food coloring as needed to achieve the desired color. Spoon the moss around the cake plate alongside the bottom of the cake. Mix the mini marshmallows and cocoa in a small bowl. Rough up the marshmallows between your fingers to create texture, shaking off the excess cocoa powder. Add the stones to the base of the cake on the pistachio moss. Using a fine-mesh strainer, shake confectioners' sugar over the top of the cake, creating a snowy effect. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 61028,"Key Lime Lamb Chops with Glazed Carrots 1/2 cup sugar 1/3 cup fresh key lime juice 1 cup chicken broth Kosher salt 1 pound thin carrots Freshly ground black pepper 2 tablespoons unsalted butter 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon ground coriander 2 racks lamb, frenched (see Cook's Note) Instructions: Melt the sugar with 1 tablespoon water in a medium saucepan and cook over medium heat, swirling the pan occasionally, until a golden caramel is formed, about 10 minutes. Add the lime juice, bring to a boil and allow the sugar to melt into the sauce until reduced by half, about 5 minutes. Add the broth and boil until reduced to 2/3 cup, about 3 minutes. Season with 1/2 teaspoon salt. Preheat the oven to 425 degrees F. Steam the carrots in a covered rack set over boiling water until tender, about 15 minutes. Stir together 3 tablespoons of the key lime gastrique and 1/4 teaspoon each salt and pepper. Toss the carrots with 1 tablespoon of the butter, the seasoned gastrique and the parsley. Stir together the coriander with 1 teaspoon salt and 1/2 teaspoon pepper. Rub the spice mixture evenly over the lamb. Melt the remaining 1 tablespoon butter in a large, heavy, ovenproof skillet over medium heat until hot. Sear the lamb on two sides until browned, about 2 minutes each side. Transfer the skillet to the oven and roast until the lamb is medium, 20 to 25 minutes. Let the lamb stand 10 minutes before serving with the carrots and remaining gastrique. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 61029,"Plums and Peaches in Blueberry Vanilla Syrup 1 cup fresh or frozen blueberries, picked over if fresh 1 cup sugar 1/2 cup dry white or red wine 1/2 cup water 1 vanilla bean, split lengthwise, halved crosswise 1 pound ripe, juicy plums, cut into eighths 2 pounds ripe, juicy peaches or nectarines, pitted and cut into eighths 3 tablespoons fresh lemon juice 2 tablespoons finely chopped mint Instructions: In a small nonreactive saucepan, combine the blueberries, sugar, wine and water. Scrape the seeds from the vanilla bean pieces into the pan; add the vanilla bean pieces to the pan. Set over medium heat, partially cover and bring to a brisk simmer. Cook, stirring occasionally, until the mixture has reduced and is slightly syrupy, about 7 minutes. Remove from heat. Transfer the syrup to a heat proof bowl and cool to room temperature. Cover and refrigerate until cold, at least 2 hours, or overnight. Remove the vanilla bean pieces from the syrup. In a food processor, puree the syrup. In a large bowl, stir together the plums, peaches, syrup and lemon juice. The dessert can be served immediately or it can be refrigerated for up to 1 hour. Spoon the fruit mixture into dessert bowls, dividing the syrup evenly and using it all. Sprinkle each portion with some of the mint and serve immediately. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 61030,"Vanilla Roasted Black Plums with Toasted Lemon Cake and Ginger Ice Cream 9 black plums 1 cup sugar 1 vanilla bean 12 ounces (1 1/2 sticks) unsalted butter 4 cups sugar, plus 1/2 cup 10 egg yolks 4 lemons, zested fine 5 tablespoons lemon juice 22 ounces cake flour 3/4 teaspoon baking soda 3/4 teaspoon salt 12 ounces (1 1/2 cups) buttermilk 10 egg whites Serving suggestion: Ginger ice cream Instructions: Preheat oven to 325 degrees F.
Split plums and remove seeds. Place skin side up in a baking dish. Split vanilla bean in half and scrape out seeds, mix with sugar until distributed throughout. Pour evenly over plums and add vanilla pod. Bake until plums are very soft. This may take 1 hour, depending on the variety of the plum. Check every 15 minutes.
Remove the fruit and reduce the liquid in a saucepan until it is a syrup-y consistency. The fruit and sauce may be prepared the day before serving.
Lemon Pound Cake: Cream butter and 4 cups sugar until light and fluffy. Scrape the bowl and add egg yolks, scraping between additions. Add lemon juice and zest, scraping again. Add sifted dry ingredients, alternating with buttermilk. Whip egg whites with 4 ounces sugar until soft peak, and fold into batter. Scoop into prepared pans and bake until an inserted skewer shows no remaining batter on the skewer.
Do not open oven for the first 20 minutes or cakes may collapse. Cool slightly in pans, then turn over onto parchment paper to fully cool. May be frozen after completely cool, wrapped well in plastic wrap.
Assembly: Cut cake into slices. Warm plums and sauce. Place cake on serving plate, arrange 3 plum halves, and some of the sauce. Just before serving, add a scoop of ginger ice cream (or your favorite). ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 61031,"Broiled Peaches 4 medium-ripe peaches, halved and pitted 8 tablespoons sugar Instructions: Sprinkle peach halves with sugar. Place under broiler and broil about 5 to 7 minutes until sugar is caramelized. ","[Chardonnay, Moscato, Riesling]" 61032,"Orange Chicken Scaloppine and Sunburst Squash Escabeche with Roasted Pepper Puree 4 sunburst or pattypan squash, sliced Kosher salt Canola oil, for frying 1 cup orange juice 1 cup lemon juice 2 cloves garlic, sliced 2 tablespoons honey 1 sprig fresh mint 1 sprig fresh basil 2 tablespoons olive oil 2 boneless, skinless chicken breasts, pounded thin 1/2 cup all-purpose flour Kosher salt and freshly ground black pepper 1/2 cup white wine 1/2 cup orange juice 1/2 cup lemon juice 1/2 cup chicken broth 1 red pepper, seeded and sliced 1 tablespoon extra-virgin olive oil 1/2 cup chicken broth Kosher salt and freshly ground black pepper Instructions: Squash: Put the squash slices in a colander and sprinkle with salt, toss to coat. Put a heavy bowl on top to press down the squash and let sit for 30 minutes. Drain the squash, rinse and dry it completely. Fill a deep saute pan with 1-inch of canola oil. Heat the oil over medium-high heat and deep-fry the squash slices until golden brown. Remove the squash to paper towels to drain. Put the squash into a large jar or bowl and add the citrus juices, garlic, honey, mint sprigs and basil. Set aside.
Chicken: Heat a large saute pan over medium-high heat and add the olive oil. Dredge the chicken breasts in flour and season with salt and pepper, to taste. Brown both sides of the chicken, about 4 minutes on each side. Remove the chicken from the pan then deglaze the pan with wine and reduce until most of wine is cooked off. Add the orange juice, lemon juice and broth and reduce by half. Season with salt and pepper, to taste.
Pepper puree: Add the olive oil to a large saucepan over medium heat. Add the red pepper and saute until soft, about 10 minutes. Transfer the pepper to a blender and add the chicken broth. Blend until smooth. Season with salt and pepper, to taste.
Arrange 1 chicken breast on each plate with a few slices of the squash. Top with some the red pepper puree and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 61033,"Frozen Fireworks 2 pints coconut sorbet, softened 4 drops blue gel food coloring
6 slices fresh pineapple
1 pint raspberry sorbet, softened
Instructions: Transfer 1 pint of the coconut sorbet to a large measuring cup. Add the food coloring and stir with a fork until it is smooth and pourable. Pour the blue layer into the bottom third of each of 12 push pop molds and freeze until set, about 2 hours. Meanwhile, use a 1 1/2-inch star cookie cutter to punch out 12 pineapple stars. Place them on a wax paper-lined plate and freeze until ready to use. Stir the remaining pint coconut sorbet until it is a pourable consistency and fill the molds another third of the way. Allow to freeze until set, 1 to 2 hours. Spoon the softened raspberry sorbet to fill to the top of the mold, smoothing the top. Freeze for 1 hour, then place a pineapple star upright in the center of each pop. Freeze until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61034,"Spicy Marinated Celery (Giardiniera) 1 pound celery, trimmed and thinly sliced 1/2 cup extra-virgin olive oil 1/2 cup red wine vinegar 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon toasted coriander seeds 1 teaspoon ancho cl powder 1 teaspoon salt 1 teaspoon black pepper 2 cloves garlic, thinly sliced 2 jalapenos, sliced into thin rings 1 Fresno cl, sliced into thin rings 1 small red onion, thinly sliced Instructions: Mix together the celery, olive oil, vinegar, parsley, coriander seeds, ancho cl powder, salt, pepper, garlic, jalapenos, Fresno chiles and red onions in a nonreactive bowl. Marinate for 24 hours at room temperature, or longer in the refrigerator. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 61035,"Broccoli Salad 1 cup buttermilk 3/4 cup plain Greek yogurt 1/4 cup apple cider vinegar 2 tablespoons packed light brown sugar 1 tablespoon Bertman Ball Park Mustard or other stadium-style brown mustard
1/4 teaspoon grated nutmeg (preferably freshly grated) 1/2 cup chopped fresh dill Kosher salt and freshly ground pepper 1 large bunch broccoli, cut into small florets; stems peeled, quartered lengthwise and thinly sliced
1 cup roasted salted peanuts
1 cup dried cherries 1 cup thinly sliced scallions Instructions: In a large bowl, whisk to combine the buttermilk, yogurt, vinegar, brown sugar, mustard, nutmeg and dill. Season with salt and pepper. Stir in the broccoli, peanuts, cherries and scallions. Taste and adjust the seasoning, adding salt and pepper as needed. Serve immediately or refrigerate for up to 1 day. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61036,"Steamed Clams with Chorizo 2 tablespoons olive oil 1 pound fresh Spanish chorizo sausage, ground 3 garlic cloves, minced 2 dozen Little Neck clams, scrubbed 1 cup dry white wine 1 orange, halved 1/4 cup roughly chopped parsley 2 bay leaves Instructions: In a large, decorative casserole or Dutch oven, heat oil over medium heat. Add the chorizo and cook until browned. Add the garlic and bay leaves, and saute until lightly brown. Add the clams and wine. Squeeze the orange juice into the pan then add the halves. The rind will add another dimension to the sauce. Cover and steam until the clams open, discard any that do not. Remove from heat, top with parsley and serve in the same dish. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 61037,"Escarole Salad with Anchovy Dressing 2 anchovies packed in oil, minced 1 teaspoon Dijon mustard 2 tablespoons red wine vinegar 5 tablespoons extra-virgin olive oil Kosher salt and freshly cracked black pepper 3 green onions, chopped 3 tablespoons chopped olives, of choice from olive bar Instructions: In a large wooden salad bowl, mash the anchovies with a fork until they form a paste. Whisk in mustard and vinegar. Drizzle in the olive oil while whisking to create an emulsion. Adjust the seasonings with and salt and black pepper, to taste. Add the escarole, green onions and olives to the bowl and gently toss to coat the leaves with the dressing. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 61038,"Pita Pizzas 6 whole-wheat pitas, crisped slightly in oven
2 cups fresh ricotta cheese (recipe follows) 1 to 1 1/2 cups marinara sauce 1/2 to 1 cup sundried tomatoes 1/2 to 1 cup sliced black olives 1/2 to 1 cup mushrooms 1/2 to 1 cup shredded Parmesan cheese 1/2 to 1 cup chopped tomato
Salt and pepper, to taste Salt and pepper, to taste
1/2 gallon whole milk 1/4 cup distilled white vinegar 1/2 bunch basil, leaves cut into thin strips Salt and pepper, to taste Splash extra virgin olive oil Instructions: Preheat oven to 350 degrees F. Ladle marinara sauce over cheese. Spoon and spread ricotta cheese mixture onto crisped whole-wheat pitas. Sprinkle sundried tomatoes, olives and mushrooms. Add Parmesan cheese. Top with chopped tomato and black pepper grind. Bake in oven for 10-12 minutes or until Parmesan cheese has melted. In a saucepan, bring milk to a low simmer. Add vinegar, and stir gently. Turn off heat and wait for the curds and whey to separate. When the whey (water) runs clear, pour mixture into a fine mesh strainer that is positioned over a bowl. Allow to drain completely. (For a firmer cheese, continue to strain and leave for an hour in the refrigerator.) Pour drained ricotta into separate bowl. Add basil strips to ricotta. Season with a splash of extra virgin olive oil, fresh ground pepper and salt, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 61039,"Crawfish Pie 2 1/2 cups flour 1 teaspoon salt 2/3 cup lard 4 1/2 tablespoons ice water 1/2 stick butter 1 cup chopped yellow onion 1/4 cup chopped green bell pepper 1/4 cup chopped red bell pepper 1/2 cup chopped celery 2 tablespoons minced shallots 1 tablespoon minced garlic 1 1/2 teaspoons salt 1/2 teaspoon cayenne 1/4 teaspoon black pepper 1/2 cup chopped tomatoes 1 pound peeled crawfish tails 2 tablespoons chopped parsley 2 tablespoons flour 1 cup water 2 tablespoons chopped chives 1 tablespoon brunoise red peppers 1/4 cup grated Parmegiana-Reggiano Instructions: Preheat the oven to 400 degrees F. In a mixing bowl, combine the flour and salt. Using your hands work in the lard until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Work the dough until you have a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly floured surface. Cut the dough in half and roll each ball into a circle about 14 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing the dough, and unfold into a 9-inch pie pan. Reserve the other circles for the top of the pie. In a large saute pan, heat the butter. When the butter is melted, add the onions, peppers, celery, shallots, garlic, salt, cayenne, and black pepper. Saute for 8 minutes, or until the vegetables are golden and wilted. Add the tomatoes and cook for 6 minutes. Add the crawfish tails and parsley. Stirring occasionally, cook for about 4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Cool for at least 30 minutes. Pour the cooled filling into the piecrust. Top the filling with the remaining crust and crimp the edges. Place the pie in the center of a cookie sheet and brush with an egg wash. Bake for 45 minutes, or until the edges of the piecrust are golden. Cool for 10 minutes before slicing. Place a slice of the pie in the center of a plate. Garnish with chives, red peppers, and cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 61040,"Shrimp and Grits Sweep 4 cups low-sodium chicken broth 1 clove garlic, minced 1 cup quick-cooking grits (not instant) 1 1/2 cups grated Cheddar 4 tablespoons unsalted butter, cut into pieces 2 tablespoons heavy cream Salt and freshly ground black pepper 1 tablespoon unsalted butter 1 onion, minced 1 clove garlic, minced 1/2 cup white wine 9 large shrimp, peeled and deveined, tails on 2 vine-ripe tomatoes, finely chopped 1 teaspoon hot sauce Instructions: For the grits: Bring the chicken broth to a boil in a medium saucepan and add the garlic. Slowly stir in the grits. Reduce the heat and simmer the grits for 20 minutes. Remove from the heat and stir in the Cheddar, butter and cream. Season with salt and pepper. Cover and keep warm. For the shrimp: Melt the butter in a large skillet over medium heat. Add the onion and garlic and saute until the onion is tender, but not browned. Add the wine and simmer until it is mostly cooked off. Add the shrimp and cook for 2 minutes on each side. Add the tomatoes and cook 2 more minutes. Stir in the hot sauce. Serve the shrimp over the grits, topped with the tomato sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 61041,"Nutty Fig Toasts 8 to 10 fresh figs, halved 2 teaspoons extra-virgin olive oil Kosher salt 1 cup salted roasted mixed nuts, plus chopped nuts for topping 1 tablespoon peanut oil 3/4 cup part-skim ricotta cheese 2 tablespoons honey, plus more for drizzling 1/2 teaspoon ground cinnamon Toasted multigrain bread, for serving Instructions: Preheat the oven to 400 degrees F. Toss the figs with the olive oil and a pinch of salt in a baking dish. Roast until soft, about 10 minutes. Meanwhile, puree the nuts and peanut oil in a food processor until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl. Add the ricotta, honey and cinnamon and pulse until combined, about 1 minute. Spread the ricotta mixture on the bread and top with the roasted figs. Drizzle with honey and top with chopped nuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61042,"Berry Mojito 4 raspberries 3 blackberries
3 lime wedges (or 1/4 lime, cut into 3 pieces) 3 fresh mint leaves plus 2 mint sprigs, for garnish
2 small strawberries, hulled and sliced in half
2 teaspoons granulated sugar
2 ounces silver rum
2 ounces seltzer water
Instructions: In a pint or large glass, combine the raspberries, blackberries, lime wedges, mint leaves, strawberries and sugar and muddle with a muddler or wooden spoon. Add the rum and mix with a spoon. Fill the glass with ice, top off with the seltzer and stir. Garnish with the mint sprigs and serve with a straw. ","[Chardonnay, Sauvignon Blanc, Ros, Sparkling Shiraz]" 61043,"Sunny's Bloody Beef Fingers 1 pound 80/20-blend ground beef 2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon kosher salt
Freshly ground black pepper
14 small cloves garlic or 7 large cloves garlic sliced in half lengthwise
1 cup ketchup 1 teaspoon spicy honey, warmed so it blends (if you can't find it, just add a shake of hot sauce to regular honey)
1 teaspoon apple cider vinegar
Instructions: For the fingers: Break up the beef with your fingers in a large bowl, then scatter the Italian seasoning, garlic powder, onion powder, salt and a few grinds of pepper over the top. Gently mix with your hands and divide in half. Make 6 to 7 fingers from each half. Mold a finger of beef on a skewer, making sure to mold it right over the skewer tip. Repeat with the remaining fingers. Push a slice of garlic into the tip of each finger for a fingernail. Grill and dip. Heat a griddle on the grill or stovetop to 375 degrees F. Cook the skewers over direct heat, turning occasionally, until cooked through, 8 to 10 minutes total. For the blood sauce: Stir together the ketchup, honey and vinegar in a bowl. Serve with the fingers as a bloody dip. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 61044,"Mint and Black Pepper Loaf with Pistachio Topping 1 cup butter 2 2/3 cups sifted flour 5 tablespoons white Creme de Menthe 2 teaspoons black peppercorns, crushed 10 egg whites Pinch of salt 1/2 teaspoon baking powder 1 1/3 cups sugar, plus 4 tablespoons 3/4 cup coarsely ground pistachio nuts Instructions: Pre-heat oven to 350 degrees. Butter a 10-inch loaf pan and dust with flour. Cream butter with 1 1/3 cups of the flour until light and fluffy. Beat in Creme de Menthe and black peppercorns until well-incorporated. In a bowl, blend 8 of the egg whites, the salt and the baking powder. Beat until the egg whites hold soft peaks. Continue beating, adding 1 1/3 cups of sugar, a tablespoon at a time, until the egg whites are very stiff. Stir 1/4 of the egg white mixture into the creamed butter-flour mixture, blending thoroughly with a wooden spoon. Pour this mixture back over the remaining egg whites. Start sprinkling in the remaining 1 1/3 cups of flour while gently folding the butter-flour mixture into the egg whites. The less the mixture is manipulated, the lighter the cake will be. Pour into prepared pan. Bake for 40 minutes. While baking, mix together the pistachio nuts, the 2 remaining egg whites and the remaining 4 tablespoons of sugar. Remove the loaf from the oven after 30 minutes. Spread the pistachio nut mixture over the top. If the loaf has cracked at all on top, let the pistachio mixture seep into the cracks. If the loaf hasn't cracked, make a few shallow slits on top to let the pistachio mixture seep in. Continue baking until a cake tester comes out clean, and the loaf is starting to pull away from the pan (about 20-30 minutes). Turn out on a rack and let cool for one hour. The lightness, dryness and low-sweetness of this pound cake is perfect for lightly sweet Champagne. ","[Champagne, Prosecco, Sparkling Pinot Grigio, Cava]" 61045,"Black Bean Salad 1 can black beans 1 scallion, sliced 1 tomato, diced 1 red onion, diced 1 bunch fresh cilantro 1 jalapeno pepper, seeded and minced 1 lime 3 tablespoons olive oil Salt and pepper Instructions: Drain and rinse beans and place in a medium size bowl. Add scallion, tomato and onion. Using kitchen scissors snip cilantro into bowl. Add jalapeno. Squeeze in juice of lime. Drizzle in olive oil. Toss to coat. Season with salt and pepper. ","[Malbec, Tempranillo, Garnacha, Pinot Grigio]" 61046,"Dipped Strawberries 1/2 to 1 cup ripe strawberries, rinsed, stems intact 1 sprig fresh mint 2 to 3 tablespoons dark brown sugar 1/3 cup sour cream or creme fraiche Instructions: Put the strawberries in a serving dish and garnish with the mint. Put the sugar and sour cream in two separate small dishes or ramekins. Serve. To eat, dip the strawberries first in the sugar and then into the sour cream. ","[Chardonnay, Moscato, Riesling]" 61047,"Teriyaki Chicken Party Sub 1 1/2 pounds skinless, boneless chicken breasts 1/2 cup prepared teriyaki marinade, plus more for serving 2/3 cup mayonnaise 1 tablespoon Sriracha (Asian cl sauce) 2 scallions, white parts only, thinly sliced Kosher salt and freshly ground pepper 1/4 small pineapple, peeled, cored and cut into 1/4-inch-thick slices Vegetable oil, for the grill 3 tablespoons toasted sesame seeds 1 24-inch baguette 2 cups shredded red cabbage Instructions: Place the chicken breasts between two pieces of plastic wrap and pound to about 3/4 inch thick. Remove the plastic wrap, then combine the chicken and teriyaki marinade in a large freezer bag and refrigerate 1 to 2 hours. Preheat a grill to medium high. Mix the mayonnaise, Sriracha and scallions in a bowl; season with salt and pepper. Grill the pineapple slices until charred, about 2 minutes per side. Remove the chicken from the marinade and season with salt and pepper. Lightly oil the grill grates with the vegetable oil using a paper towel or silicone brush. Grill the chicken until cooked through, 5 to 7 minutes per side. Coat in the toasted sesame seeds and then thinly slice on the diagonal. Sandwich build: Split the baguette in half lengthwise and lightly toaston the grill. Schmear the mayo mixture on the baguette top. Layer the chicken on the baguette bottom. Top with the grilled pineapple, cabbage and the baguette top. Cut into individual sandwiches and serve with more teriyaki marinade. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 61048,"Spooky Edible Eyes 1 1/2 packages of unflavored powdered gelatin 1/2 cup low fat milk 1 cup water 3 tablespoons sugar 1/4 teaspoon coconut extract Oil, for lubricating molds Food coloring set (red, yellow, blue, and green) Instructions: Combine one package of gelatin with the milk and bloom for five minutes. In a small saucepan, combine half a cup of water with the sugar and coconut extract and bring to a boil. Combine with the gelatin mixture and stir until all solids dissolve. Lubricate molds with oil and pour in gelatin mixture. Refrigerate for one hour. Gently tap and shake to unmold. For the iris, combine remaining gelatin with 1/4 cup of water and bloom for five minutes. In a small saucepan, bring the remaining water to a boil. Remove and gently stir into gelatin mixture until solids dissolve. Create the colors of your choice using the food coloring kit. Using an eyedropper, fill the indentation of the eyeballs with the colored gelatin. It will set within moments of contact with the cold gelatin. In a small ramekin, mix one drop of each color to create black for the pupil. Dip a toothpick into the black and paint the center of the iris. To achieve bloodshot eyes, use red food coloring and brush with a cotton swab around the base of each eyeball. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 61049,"Grilled Lobster Tails with Green Curry-Mango Dipping Sauce 8 (1 1/2 pound) live lobsters Olive oil Salt and freshly ground pepper 16 skewers, soaked in cold water Green Curry-Mango Sauce, recipe follows Chopped cilantro leaves, for garnish Lime wedges, for garnish 4 ounces black caviar, optional 2 tablespoons plus 1/2 cup canola oil 1 red onion, coarsely chopped 3 cloves garlic, chopped 1 tablespoon chopped fresh ginger 1 serrano cl, coarsely chopped 2 tablespoons green curry paste 3 ripe mangoes, peeled, pitted, and coarsely chopped 2 cups water 3 tablespoons fresh lime juice 3 tablespoons chopped cilantro leaves 1 tablespoon honey Salt and freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the lobsters and boil until just cooked through, about 12 to 15 minutes. Meanwhile, preheat the grill to medium-high. Drain the lobsters and put them in a bowl of ice water to stop the cooking. Then drain the lobsters well, remove the tail from the lobster, and carefully remove the tail meat from the shell. Skewer each tail onto 2 skewers so that the meat lies flat. Brush the tails with oil and season with salt and pepper. Grill for 2 to 3 minutes on each side or until slightly charred. Place the lobster skewers on a platter and drizzle with some of the sauce over top. Sprinkle with chopped cilantro and garnish with lime wedges. Top with dollops of caviar, if desired. Serve the remaining sauce in small bowls for individual dipping. Heat 2 tablespoons oil in a medium saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic, ginger, and serrano cl and cook for 1 minute. Add the curry paste and cook for 2 minutes. Add mangoes and water, stir well, and cook until the mango is soft, about 15 to 20 minutes. Transfer the mixture to a blender (see *Cook's Note below). Add the lime juice, cilantro, and honey and blend until smooth. With the motor running, slowly add the remaining 1/2 cup oil and blend until emulsified. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 61050,"Pepperoni Grilled Cheese 1 stick softened butter 1/2 cup grated Parmesan cheese 1 clove garlic, grated 1 tablespoon minced fresh parsley Kosher salt and freshly ground pepper 8 slices white bread 12 slices low-moisture mozzarella cheese 24 slices pepperoni Instructions: Mash the butter with the Parmesan, garlic, parsley and a pinch each of salt and pepper. On a work surface, lay out 4 slices bread. Top each piece of bread with 2 slices mozzarella, 6 slices pepperoni, 1 more slice mozzarella and another slice of bread. Spread some of the herb butter on each sandwich. In a large nonstick skillet, cook the sandwiches in batches as needed over medium-low heat until browned and crisp, 3 to 4 minutes per side. Season with salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 61051,"Cuban Steak Sandwiches 1 1/2 pounds flank steak 1 cup olive oil 1 cup fresh cilantro leaves 1/2 cup fresh basil leaves 1/2 cup fresh flat-leaf parsley 1/4 cup fresh lime juice 5 cloves garlic 1 tablespoon kosher salt, plus more for seasoning 1 (14-inch) loaf ciabatta bread 2 tablespoons canola oil 1 medium onion, thinly sliced Instructions: Cut the steak into 2 even pieces and place in a sealable plastic bag or container. Place the olive oil, cilantro, basil, parsley, lime juice, garlic, and 1 tablespoon salt in a blender and mix until smooth. Reserve 1/2 cup of the herb-oil mixture and refrigerate. Add the remaining mixture to the meat, distribute evenly, and marinate in the refrigerator for at least 3 hours. Preheat oven to 375 degrees F. Slice ciabatta loaf lengthwise and remove excess bread from inside, if desired. Remove the meat from the marinade; discard marinade. Place on a paper towel, wiping off any excess marinade. Heat a grill pan over medium-high heat and add 1 tablespoon canola oil. Once the pan is hot, add meat and cook until medium-rare, about 4 to 5 minutes per side, depending on thickness. Place meat on a cutting board and cover with foil. Repeat with other piece of meat, only adding more oil if necessary. Place bread directly on oven rack and toast, about 5 minutes. Heat remaining tablespoon of oil in the grill pan over medium-high heat. Add onions and cook until just beginning to brown but still crisp, about 1 minute. Remove from heat and season with salt, to taste. Take the reserved herb-oil mixture and brush the inside of both halves of bread. Slice steak thinly on the bias and place on the bottom half of the bread. Top with onions and then remaining bread. Slice into quarters and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 61052,"Whipped Ricotta with Olive Oil and Rosemary 1 1/2 cups fresh ricotta cheese 2 tablespoons extra-virgin olive oil 1 teaspoon chopped fresh rosemary
Instructions: Using an electric mixer, whip the ricotta until light and airy, about 2 minutes. Transfer to a serving plate and use a spoon to create a well in the center. Fill with a little olive oil and sprinkle with the rosemary, flaky sea salt and pepper. Serve with grilled bread. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 61053,"Thai Cucumber Lemonade 1 cup sugar 1 cup water 3 sprigs cilantro 3 sprigs mint 3 sprigs basil 1/4 stalk crushed lemongrass 1 large cucumber, peeled and diced 2 cups water 1 lemon, juiced 2 ounces Infused Simple Syrup 2 ounces Cucumber Juice 1 1/2 ounces citrus vodka Ice Cucumber stick, for garnish Lemon slice, for garnish Instructions: Infused Simple Syrup: In a saucepan over medium heat, combine the sugar, water, cilantro, mint, basil, and crushed lemongrass. Slowly bring to a simmer and cook until the sugar is dissolved. Take off heat and let herbs steep until the liquid is cool. Strain into a glass or a bowl and reserve. Cucumber Juice: Add the cucumber to a blender with 2 cups of water. Blend on high until fully liquefied, then pour through a fine strainer and reserve. Drink: Add the drink ingredients to each pint glass filled with ice. Stir and garnish each glass with a cucumber stick and a lemon slice. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 61054,"Pork Belly Bao 1/2 cup packed dark brown sugar 1/4 cup soy sauce 2 tablespoons rice wine vinegar 2 tablespoons hoisin sauce 2 cloves garlic, minced One 1-inch piece ginger, peeled and finely chopped (about 1 tablespoon) Freshly ground black pepper 1 1/2 pounds pork belly, skin off 15 frozen bao buns 2 tablespoons vegetable oil 4 scallions, thinly sliced 1 red jalape?o, thinly sliced 1/2 cup firmly packed fresh cilantro leaves Instructions: Mix together the sugar, soy sauce, vinegar, hoisin, garlic, ginger and a generous amount of pepper in a medium bowl. Cut the pork belly in half and place in an 8-inch square baking dish with the fatty side up. Pour the marinade over top of the pork belly, cover tightly with foil and refrigerate for at least 2 hours and up to overnight. Preheat the oven to 300 degrees F.
Bake, covered, until the pork is tender and easy to shred with a fork, about 2 hours. Remove to a cutting board and set aside. Pour the cooking liquid into a medium skillet, bring to a boil over medium-high heat and cook, whisking occasionally, until reduced by half, about 15 minutes.
Meanwhile, steam the bao buns according to the package directions.
Heat the vegetable oil in a small skillet over high heat until very hot. Add the scallions and jalape?o and cook until just starting to turn tender, 1 to 2 minutes. Transfer to a small plate.
Slice the pork belly into 15 pieces. Once the cooking liquid has been reduced, turn the heat off, place the pork belly into the skillet and flip once just to coat with the sauce.
Place a piece of pork belly in each bun, sprinkle with the scallion-jalape?o mixture and garnish with a few cilantro leaves. Serve immediately. ","[Chardonnay, Pinot Grigio, Riesling, Tempranillo]" 61055,"Mexican-Style Pesto With Rice or Whole Grain Pasta About 1/3 cup Parmigiano and Herb-Fortified Stock, recipe follows 3 Fresno cl peppers 1/4 cup pistachio nuts or sliced almonds 1 cup fresh cilantro leaves or fresh flat-leaf parsley, packed 1 cup arugula or other spicy greens, packed A couple sprigs fresh marjoram or oregano, leaves picked 2 cloves garlic, grated or finely chopped 1 teaspoon cumin, 1/3 palmful Juice of 1 lime Salt and freshly ground black pepper About 1/4 cup extra-virgin olive oil 1 pound rice flour, whole grain or whole wheat spaghetti Grated Manchego cheese, for garnish 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied 1 onion, quartered 2 ribs celery, sliced on angle 2 carrots, sliced on angle Peeled rind of 1 lemon 2 fresh bay leaves 4 cups chicken stock 12 cups (3 quarts) water Instructions: Set aside or prepare the stock. Char and blister the cl peppers by placing over a burner, an open flame or under a broiler, and turning until black. Place the charred peppers in a small bowl and cover until cool enough to handle. Peel and seed the peppers and add them to a food processor. Meanwhile, lightly toast nuts and add to the processor bowl. Add the cilantro, spicy greens, marjoram, garlic, cumin, lime juice, a splash of stock, salt, and pepper, then pour in about 1/4 cup extra-virgin olive oil and pulse the processor to form the pesto sauce. Place in a container, cover, and store in the refrigerator for a make-ahead meal. To serve, place the pesto in the bottom of a large serving bowl. Heat a large pot of water to a boil for pasta, salt the water and cook pasta to al dente. Just before draining, add a ladle of starchy cooking water to the pesto, drain the pasta and add the hot pasta to the serving bowl and toss 1 to 2 minutes, serve immediately with grated Manchego on top. Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 61056,"Sausage with Apple Salsa 2 (8 ounce) packages chicken and turkey sausage, grilled 1 (8 ounce) package Italian sweet sausage, grilled 2 tablespoons sugar 2 tablespoons cider vinegar 2 tablespoons lemon juice 1/2 teaspoon red pepper flakes 3 sweet apples (Golden Delicious), peeled, cored, and chopped 1 tablespoon fresh oregano, minced (1 teaspoon dried) Instructions: Stir sugar, vinegar, lemon juice and red pepper flakes together in a small saucepan, bring to a boil. Add half of the chopped apples, cover pan and reduce heat; cook gently until apples are very soft. Mash them with a potato masher until practically smooth. Stir in oregano and remaining chopped apples. Refrigerate. Serve chilled with grilled sausage. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 61057,"Herbed Baked Pasta Primavera Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 garlic cloves, thinly sliced Pinch red pepper flakes One 28-ounce can plum tomatoes, crushed by hand One 15-ounce can plum tomatoes, crushed by hand 1 cup fresh ricotta 1/2 cup chopped fresh basil 1/2 cup chopped fresh flat-leaf parsley 1 small zucchini, cut into 1/2 inch pieces 1 cup shredded carrots 1 cup frozen peas, thawed 1 pound dried rigatoni 3 cups shredded mozzarella 1 cup grated Parmesan Instructions: Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta, basil and parsley and season with salt and pepper. While the sauce simmers, heat the remaining tablespoon oil in a medium skillet over medium heat. Add the zucchini and cook, stirring occasionally, until crisp tender, about 4 minutes. Add the carrots and peas and cook, stirring, just until the carrots start to wilt, about 2 minutes. Transfer to a large bowl. Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl. Add the tomato sauce, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 61058,"Fresh Blueberry Syrup 2 cups blueberries 1/2 cup pure maple syrup 1 cinnamon stick 1 lemon, 2 wide strips of zest and 2 teaspoons juice reserved 2 tablespoons unsalted butter Instructions: Combine the blueberries, maple syrup, cinnamon stick and lemon zest in a small saucepan. Bring to a boil over high heat, stirring occasionally, and continue to cook until the blueberries just start to pop, about 5 minutes. Remove from the heat, discard the cinnamon stick and zest strips and stir in the butter and lemon juice. Serve warm over pancakes, waffles or ice cream. ","[Riesling, Moscato, Vinho Verde]" 61059,"Calley's Sweet Potato Pie 4 medium sweet potatoes 1/2 stick butter, softened 1/4 cup sugar 3/4 cup brown sugar 2 eggs, beaten 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon ground nutmeg 1/8 teaspoon ground allspice 1/2 teaspoon salt 3/4 cup evaporated milk 1 unbaked pie crust Maple Whipped Cream, optional, recipe follows 1 cup heavy whipping cream 1/4 cup confectioners' sugar 2 tablespoons maple syrup Instructions: Preheat oven to 350 degree F.
Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside.
In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add evaporated milk and stir mixture into sweet potatoes. Beat together with mixer until smooth and pour into an unbaked pie shell.
Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of whipped cream if desired. In a medium bowl, beat together whipping cream and confectioners' sugar. Add maple syrup. Beat together until soft peaks form. ","[Chardonnay, Riesling, Merlot, Pinot Grigio]" 61060,"Peppermint Bar Cookies Cooking spray 2 1/2 cups all-purpose flour 3/4 teaspoon salt 1/2 teaspoon baking powder 2 sticks unsalted butter, at room temperature 1 1/4 cups sugar 1 large egg, at room temperature 2 teaspoons red gel food coloring 2 teaspoons pure vanilla extract 3/4 teaspoon pure peppermint extract 1 1/4 cups white chocolate chips 1/3 cup red candy melts 1/3 cup lightly crushed peppermint candies Instructions: Preheat the oven to 350? F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on all sides. Lightly coat with cooking spray. Whisk the flour, salt and baking powder in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, then beat in the food coloring and vanilla and peppermint extracts, scraping down the bowl as needed. Beat in the flour mixture in two batches until just combined.
Spread the dough in the baking dish, pressing it with your hands until flat and even. Bake until set and a toothpick inserted into the center comes out clean, 30 to 40 minutes. As soon as the bars come out of the oven, top with the white chocolate chips in a single layer. Let sit 2 minutes to soften, then spread into a thin layer with an offset spatula. Put the red candy melts in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Transfer to a small resealable plastic bag and snip a corner. Pipe diagonal stripes on top of the white chocolate. Sprinkle with the peppermint candies. Transfer the pan to a rack and let the bars cool completely. If the white chocolate is still soft, place the baking dish in the freezer for a few minutes until set. Lift the bars out of the baking dish, peel off the foil and cut into pieces.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61061,"Lemon-Poppy Seed Zucchini Muffins 1 lemon 1 cup sugar 2 teaspoons poppy seeds 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup vegetable oil 1/4 cup buttermilk or plain yogurt (not Greek) 1/2 teaspoon pure vanilla extract 2 large eggs 1 cup packed grated zucchini (about 1 zucchini) Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Using a vegetable peeler, remove the zest from the lemon in wide strips, being careful not to remove the white pith. Combine the lemon zest and sugar in a food processor and process until the zest is finely chopped, scraping the bowl halfway through, about 1 minute. Stir in the poppy seeds. Scoop out 3 tablespoons of the lemon-poppy seed sugar and set aside. Whisk the flour, baking soda, baking powder and salt in a large bowl. Whisk the remaining lemon-poppy seed sugar, the vegetable oil, buttermilk, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined. Stir in the zucchini. Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Sprinkle the tops of the muffins with the reserved lemon-poppy seed sugar. Bake until the muffins are golden brown around the edges and a toothpick inserted into the center comes out clean, 23 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 61062,"Granola, Yogurt, Berry Parfait 2 cups plain yogurt 2 cups your favorite granola 2 cups fresh berries (raspberries, blueberries, strawberries (hulled and sliced), and/or other fruit such as bananas, peaches or mangos, peeled and sliced 4 tablespoons honey Instructions: Line up 4 parfait, white wine, or other tall glasses. Spoon 2 tablespoons of yogurt into each glass and smooth surface. Spoon 2 tablespoons of granola overtop and smooth surface. Spoon 2 tablespoons of fruit overtop and smooth surface. Repeat the process, adding a bit of honey here and there, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61063,"Fire Roasted Chicken with Tamarind-Molasses Glaze 2 tablespoons unsalted butter 1/2 cup finely diced onion 2 cloves garlic, finely diced 6 plum tomatoes, coarsely chopped 1/4 cup ketchup 1/4 cup water 2 tablespoons Dijon mustard 2 tablespoons dark brown sugar 3 tablespoons molasses 2 tablespoons tamarind concentrate 1 teaspoon cayenne 1 tablespoon ancho cl powder 1 tablespoon paprika 1 tablespoon Worcestershire sauce 4 bone in chicken breasts 4 chicken thighs Vegetable oil Salt and freshly ground pepper to taste Instructions: Heat butter in a large saucepan over medium-high heat. Add onions and garlic and cook until soft. Add remaining ingredients and cook for 15 minutes. Place mixture in a blender and blend until smooth. Return to the saucepan and cook an additional 15 to 20 minutes, or until thickened. Preheat grill. Brush chicken with vegetable oil and season with salt and pepper to taste. Grill chicken for 6 to 7 minutes on each side or until golden brown and cooked through. Remove chicken from the grill and brush with the sauce. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 61064,"Fish and Chips 1/2 teaspoon baking powder 2 1/2 cups white rice flour
Kosher salt
2 1/2 cups cold soda water
1 cup frozen French fries
Rice bran oil, for frying
1 pound white fish, such as cod, cut into strips
Instructions: Mix the baking powder, 2 cups of the rice flour and 2 teaspoons salt in a large bowl. Pour the soda water into a blender, add the frozen French fries and puree until smooth. Pour the wet mixture into the dry ingredients and stir until completely incorporated. Pour 4 inches of the oil into a large pot with several inches of clearance. Dredge the fish in the remaining 1/2 cup of rice flour, then dip in the batter until they are well coated. Fry the battered fish in the oil, a few at a time, until they are golden brown, 6 to 8 minutes. Drain on paper towels, sprinkle with salt and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 61065,"Healthy Creamed Swiss Chard With Pine Nuts 1 large bunch rainbow Swiss chard, stemmed, leaves coarsely chopped 1/2 red onion, diced 6 tablespoons reduced-fat cream cheese 1/4 teaspoon freshly grated nutmeg Kosher salt and freshly ground black pepper 2 tablespoons chopped toasted pine nuts Instructions: Combine the Swiss chard, onions and 1/2 cup water in a large pot. Bring to a simmer over high heat, lower the heat to medium, cover and cook, stirring frequently, until the chard is very tender, about 15 minutes.
Meanwhile, combine the cream cheese, nutmeg and 1/4 cup water in a medium saucepan. Place over medium heat and cook, whisking frequently, until the cheese melts and the mixture just bubbles around the edges. With a slotted spoon, transfer the chard to the pan with the cheese mixture (leave any excess liquid in the pot). Mix well and season with salt and pepper. Garnish with the pine nuts. Calories: 100 Fat: 6 grams Saturated Fat: 2 grams Protein: 5 grams Carbohydrates: 9 grams Sugar: 4 grams Fiber: 2 grams Cholesterol: 10 milligrams Sodium: 340 milligrams ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 61066,"Pan-Fried Summer Jersey Vegetables 2 ounces fresh mozzarella, cut into 8 pieces 8 squash blossoms (with squash attached if possible) 1 eggplant cut into 8 (1/4-inch) slices 1 yellow squash cut into 8 (1/2-inch) slices 1 medium green tomato cut into 4 (1/4-inch) slices 1 medium yellow tomato cut into 4 (1/2-inch) slices Flour, for dredging Salt and freshly ground black pepper Eggwash, for dredging (4 eggs whisked together with 1 tablespoon milk) Fresh bread crumbs, for dredging (brioche preferred) Olive oil, for pan frying Herb oil, recipe follows 2 tablespoons chiffonaded basil 1 tablespoon chiffonaded mint 1 tablespoon chopped parsley 6 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Instructions: Clean blossoms by removing the staemen, and fill with the mozzarella pieces, seal by pressing the top together. Bread the vegetables by dipping in flour, seasoned with salt and pepper, then the eggwash, and finally the bread crumbs. Heat 1/4-inch oil in a large saute pan until very hot but not smoking, and pan fry the vegetables until golden, about 2 to 3 minutes on each side. Drain on paper towels and season with salt. Repeat until all vegetables are done. Serve with herb oil. Combine all ingredients, season with salt and pepper ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 61067,"Chocolate Coconut Truffles 1 pound plus 12 ounces highquality semisweet chocolate, preferably Belgian or French 1/2 cup heavy cream, warmed 1 stick (8 tablespoons) softened unsalted butter, cut into chunks 2 tablespoons rum (optional) 1 teaspoon vanilla 3/4 cup shredded unsweetened coconut, toasted Instructions: Melt the 1 pound of chocolate slowly in a double boiler. Cool slightly, then combine with the heavy cream. Stir in the butter and rum and refrigerate until firm but still pliable, about 20 minutes. Transfer to a pastry bag fitted with a large straight tip and pipe into teaspoon size mounds on a sheet of waxed paper, or, alternately, spoon out the teaspoon size mounds. Refrigerate until firm. Working quickly to prevent melting, roll the chocolate into balls, then chill again until firm. In a food processor fitted with a metal blade, pulse the toasted coconut briefly to make it a finer to help it adhere better to the truffles. When firm, roll each truffle in the coconut, pressing firmly to make sure the coconut sticks. At this point you can refrigerate the truffles for as much as a day, until you are ready to dip them. Melt the dipping chocolate in a double boiler over hot, not boiling water. Using a wire dipping spoon, or a regular teaspoon and your fingers, dip each truffle briefly into the melted chocolate. Remove to a cake rack set over a cookie sheet until dry, and refrigerate until firm. You may scrape up any chocolate that has dripped to be returned to the dipping pot. The truffles will keep for several weeks if refrigerated in a covered container. ","[Port, Tawny Port, Moscato, Riesling]

" 61068,"Dulce de Leche Pie 2 cups graham cracker crumbs (16 crackers) 1/4 cup packed light brown sugar 8 tablespoons (1 stick) unsalted butter, melted Two 14-ounce cans sweetened condensed milk 2 large bananas 2 cups heavy cream 1/4 cup confectioners' sugar 2 ounces good-quality semisweet dark chocolate Instructions: For the crust: Preheat the oven to 350 degrees F. In a medium bowl, blend together the graham cracker crumbs and brown sugar. Drizzle in the butter and mix with a fork until the crumbs are evenly moistened. Press the mixture evenly over the bottom and about halfway up the sides of a 9-inch pie dish. Bake for 6 to 8 minutes. Let cool completely before filling. For the filling: Preheat the oven to 425 degrees F. Pour the sweetened condensed milk into a shallow baking dish. Cover the pan snugly with aluminum foil. Set the shallow dish in a larger roasting pan and add hot water until it reaches halfway up the side of the baking dish. Bake until a dark caramel color, 1 to 1 1/2 hours. Check occasionally to add more water to the pan as needed. The condensed milk will turn a nice brown caramel color. Carefully remove from the oven and let cool completely.
Whisk out any lumps until smooth and fill the prepared pie crust. Slice the bananas and arrange them on top of the dulce de leche caramel. Using a stand mixer fitted with the whisk attachment (or in a large mixing bowl using a handheld mixer), whip the cream on medium speed until it starts to thicken. Add the confectioners' sugar and beat until the cream holds nice soft peaks. Refrigerate until ready to serve.
Grate the chocolate on top of the whipped cream just before serving. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 61069,"Salted Caramel Chocolate Chip Cookies 2 3.5-ounce caramel-filled dark chocolate candy bars 1 3/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon fine salt 1 stick unsalted butter, at room temperature 1/2 cup packed light brown sugar 1/4 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract Flaky sea salt, for sprinkling Instructions: Freeze the candy bars until hard, at least 1 hour; cut into 1/4-inch pieces and keep frozen until ready to use. Whisk the flour, baking soda, baking powder and fine salt in a medium bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and creamy, about 3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low and gradually beat in the flour mixture until incorporated. Stir in the frozen chocolate pieces. Line 2 baking sheets with parchment paper. Arrange scoops of dough (about 2 tablespoons per cookie) about 2 inches apart on the baking sheets. Refrigerate until cold, at least 1 hour or overnight. Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Sprinkle the cookies with sea salt. Bake, switching the pans halfway through, until light golden, 10 to 12 minutes. Let cool completely on the baking sheets. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61070,"Caesar Salad 1/2 cup extra-virgin olive oil 2 cups loosely torn country bread (about 3/4-inch pieces) Kosher salt and fresh cracked pepper 1/4 cup finely grated Parmigiano-Reggiano 2 tablespoons finely minced fresh parsley 1/2 cup finely grated Parmigiano-Reggiano 2 tablespoons roasted garlic 2 tablespoons sherry vinegar 1 tablespoon Dijon mustard 6 white anchovies 1 egg yolk 1 1/4 cups canola oil 30 large leaves from the hearts of romaine lettuce, left whole Kosher salt and fresh cracked pepper Small block Pecorino Romano cheese 18 white anchovies, optional Instructions: For the croutons: Heat the olive oil over medium-high heat in saute or frying pan. Once it is hot but not smoking, add the bread pieces and stir until the bread has been evenly toasted and is golden brown. Season with salt and pepper. Place the croutons in a bowl with a lining of paper towel to drain the oil. Immediately toss the cheese into the croutons, followed by the parsley. Store at room temperature. For the dressing: Combine the cheese, roasted garlic, vinegar, mustard, anchovies and egg yolk in a food processor. Blend until a smooth paste has been formed. If necessary, add 2 tablespoons water to ensure it is a smooth paste, and not clumpy. With the machine running, emulsify the oil into the paste in a steady stream. Add more water or vinegar as necessary, depending on how loose or acidic you prefer the dressing. To finish the salad: Place the lettuce leaves onto a serving platter and drizzle the dressing on top. Season with salt and pepper. Using a peeler, shave large pieces of the Pecorino cheese over the lettuces, followed by the croutons and anchovies if using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 61071,"Brussels Sprouts Salad with Cranberries & Dijon Dressing 1/4 cup Dijon mustard 6 tablespoons white balsamic vinegar 2 tablespoons honey Kosher salt and freshly ground black pepper 2/3 cup olive oil 2 cups hazelnuts 1 1/2 pounds Brussels sprouts 2 cups dried cranberries Instructions: Whisk the Dijon mustard, balsamic vinegar, honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Set aside. Toast the hazelnuts in a medium skillet over medium-high heat, tossing a few times, until golden brown spots start to form, 3 to 4 minutes. Immediately transfer to a cutting board to stop the cooking and roughly chop them.
Use the shredder attachment on a food processor or a mandoline to shave the Brussels sprouts. Put the sprouts in a large bowl and add the hazelnuts, cranberries, 2 teaspoons salt and a bunch of grinds of black pepper. Drizzle the dressing over top (it will feel like a lot of dressing, but trust me, it needs it!) and toss until well combined. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 61072,"Mozzarella Grilled Cheese 4 slices thick-cut sourdough bread 1 ball (1 pound) fresh mozzarella, cut into 1/4-inch slices 2 plum tomatoes, cut into thick slices 1 cup fresh Basil Pesto, recipe follows Kosher salt and freshly ground black pepper Extra-virgin olive oil 1/2 cup pine nuts 2 cups fresh basil leaves 1 cup fresh Italian parsley leaves 1/2 cup Parmesan or Romano 2 garlic cloves 1/4 teaspoon salt 1/2 cup extra-virgin olive oil Instructions: Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a \press. Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges. Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured. If you have a panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 61073,"Muesli Parfaits 1/4 cup unsalted almonds 1/4 cup unsalted walnuts 1 cup nonfat plain yogurt 1 cup nonfat milk 2 tablespoons honey 1 cup rolled oats 1/4 teaspoon vanilla extract 2 cups mixed berries, fresh or frozen (strawberries sliced) Instructions: Toast the nuts in a dry skillet over a medium-high heat until golden and fragrant, about 3 minutes. Chop them coarsely then set aside. In a medium bowl, stir together the yogurt, milk, honey, oats, and vanilla. Divide the oat mixture evenly among 4 small dishes or parfait glasses. Top each with a half cup of berries, then 2 tablespoons of nuts. Cover tightly and refrigerate overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61074,"Panna Cotta (Cooked Cream) 1 quart heavy cream 3/4 cup sugar 2 teaspoons almond extract Pinch salt 1 whole vanilla bean 5 sheets gelatin 1/4 cup orange marmalade 1/4 cup toasted almonds, crushed Instructions: In heavy-bottomed saucepan, heat the cream slowly. Add the sugar, almond extract, salt and vanilla bean. Stir well and put aside. Bloom the gelatin sheets in cold water until soft, 5 to 10 minutes. Wring gently to removed excess water, and then add to the heated cream and stir well. Pour into a large loaf pan and chill overnight. Unmold on a large plate and garnish with the orange marmalade and toasted almonds. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61075,"Golden Raisin-Fennel Semolina Soda Bread with Buttermilk-Orange Butter 3/4 cup golden raisins 2 3/4 cups all-purpose flour 3/4 cup cake flour 1/2 cup semolina flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons cream of tartar 1/8 teaspoon fine sea salt 2 tablespoons sugar 3 tablespoons very cold unsalted butter, cut into small pieces, plus 2 tablespoons melted 1 tablespoon roasted, salted fennel seeds or regular fennel seeds 2 teaspoons finely grated orange zest 1 1/2 cups very cold buttermilk 1/2 cup cold buttermilk 2 teaspoons finely grated orange zest 2 sticks unsalted butter, slightly chilled Pinch sea salt Instructions: For the soda bread: Put the raisins in a bowl and cover with hot water. Set aside until softened, about 30 minutes. Drain and pat dry. Preheat the oven to 375 degrees F. Sift the all-purpose, cake and semolina flours, and the baking soda, cream of tartar and salt into a large bowl; stir in the sugar. Cut the 3 tablespoons butter into the flour until it resembles a coarse meal. Stir in the fennel seeds and the soaked raisins.
In a small bowl, stir the orange zest into the buttermilk, and then add to the flour mixture, stirring with a fork just until a dough comes together. Turn the dough onto a work surface and knead briefly until the loose flour is just moistened; the dough should look shaggy and uneven. Form the dough into a 6-inch round and place in a 10-inch cast-iron skillet. Using a very sharp knife, score a deep cross into the top of the loaf. Bake until nicely browned and a skewer inserted into the center of the loaf comes out clean, 40 to 45 minutes. Remove from oven and brush with the 2 tablespoons melted butter. Cool for at least 30 minutes before slicing. While the bread bakes, make the buttermilk-orange butter: Whisk together the buttermilk and orange zest in a small bowl. Put the butter and salt in a stand mixer fitted with the paddle attachment and beat until smooth. Slowly pour in the buttermilk mixture and continue beating until just incorporated. Spread into a ramekin, cover, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld. Serve slices of warm or toasted semolina soda bread with the orange butter. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 61076,"Benne Brown Butter Apple Tart 3 sticks unsalted butter 1 teaspoon pure vanilla extract Salt 4 cups peeled and diced apples 12 large egg yolks 1 1/2 cups sugar 1/4 cup benne or all-purpose flour 3/4 cup all-purpose flour 1 1/2 teaspoons benne or sesame seeds Instructions: In a medium saucepan, combine the butter, vanilla, and 1 teaspoon salt. Cook over medium heat, stirring and watching closely until the butter browns, 8 to 10 minutes. Strain the butter into a medium bowl; cool to room temperature. (Discard solids.)
Preheat the oven to 325 degrees F. Line a 9 by 2-inch cake pan with parchment paper and pack the apples in a dish.
Whisk the yolks and sugar in a large mixing bowl until thick and bright yellow. Gradually whisk in the butter until combined. Stir in the flour and sesame seeds until incorporated. Pour over the apples to cover completely and smooth the top. Bake 20 minutes, then rotate the dish from front to back. Bake 20 to 25 minutes more or until the top is golden and the filling is just set. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 61077,"Skillet Chicken Thighs with White Wine\u2013Butter Sauce 4 skin-on, bone-in chicken thighs (about 2 pounds) Kosher salt and coarsely ground black pepper
1/3 cup champagne vinegar
1/3 cup dry white wine
2 shallots, finely chopped
1/2 lemon, juiced
2 bay leaves
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cubed
1/4 cup chopped chives Instructions: Preheat the oven to 450 degrees F. Pat the chicken dry with paper towels. Sprinkle them on both sides with 1 1/2 teaspoons each salt and pepper.
Heat a large oven-proof skillet (preferably cast iron) over medium-high heat. Add the chicken thighs to the skillet skin-side down and cook, moving them around once or twice to ensure even browning, until the skin is very golden brown, 11 to 12 minutes.
Turn off the heat. Grasp a wad of paper towels with tongs and mop up excess fat in the bottom of the skillet\u2014this will prevent the grease from spattering all over your oven; carefully discard the paper towel. Repeat several times until there\u2019s only a thin film of oil over the bottom of the skillet.
Transfer the skillet to the oven and roast until the chicken is almost cooked through, 6 to 8 minutes. Flip the thighs so they are skin side up, then continue roasting until no longer pink near the bone, another 6 minutes. Remove the skillet from the oven and transfer the chicken thighs to a plate, skin side up. Wipe out the skillet and set aside.
Meanwhile, start your sauce. Combine the vinegar, wine, shallots, lemon juice and bay leaves in a heavy 2-quart saucepan. Simmer over medium heat until the mixture is reduced to a wet paste, 8 to 10 minutes. Add the cream and continue to simmer until the mixture is reduced to about 2 tablespoons.
Reduce the heat to low and remove the bay leaves. Add a few chunks of the butter and whisk constantly until melted, then add a few more chunks and whisk again until melted. Continue adding and whisking the butter, which should melt into a creamy emulsion, until all the butter is incorporated, about 4 minutes. Do not let the sauce go over 130 degrees F or it will separate. If the sauce starts to break, remove from the heat, add 2 ice cubes and whisk until it cools down and comes back together.
Season the sauce with 1/2 teaspoon salt and a pinch of pepper. Transfer it to the cast iron skillet, nestle the chicken on top and sprinkle the whole dish with chives. Serve immediately.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61078,"Scalloped Corn 4 tablespoons unsalted butter 3 large eggs 1 1/2 cups half-and-half 1 tablespoon sugar Two 14-ounce packages frozen corn (about 5 cups), thawed 1 1/2 cup coarsely crushed buttery crackers, such as Ritz or Toll House 1 cup shredded white Cheddar (about 2 ounces) Kosher salt Instructions: Position a rack in the top third of the oven and preheat to 325 degrees F. Grease a 2-quart oval gratin or baking dish with 1 tablespoon of the butter. Whisk the eggs and half-and-half together in a large bowl. Add the sugar, corn, 1/2 cup of the crushed crackers, 1/2 cup of the Cheddar and 1 teaspoon salt. Pour the mixture into the baking dish, spreading with a spatula or spoon to make an even layer. Bake uncovered until the edges are set but the center is still wet, about 35 minutes. Meanwhile, melt the remaining 3 tablespoons butter in a small dish in the microwave, about 30 seconds. Mix the butter into the remaining 1 cup crushed crackers until evenly moistened. Sprinkle the remaining 1/2 cup shredded Cheddar and the buttered crackers over the corn. Continue baking until the edges are brown and the top is set and golden, 20 to 25 minutes more. Remove from the oven and let stand 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 61079,"Gina's Raspberry Mint Tea 10 bags raspberry zinger tea 3 bags mint tea 12 cups water for tea, plus 1 cup for the sugar syrup 1 cup sugar 1 handful fresh mint stems and leaves, plus additional sprigs for garnish Fresh raspberries, for garnish Instructions: Bring a large pot with 12 cups of water to a boil over medium heat. Add the tea bags and let them steep for 10 minutes. Allow the tea to cool and discard the tea bags. Pour the liquid into a large glass pitcher. Meanwhile, add the sugar and 1 cup water to a saucepan and bring to a simmer, over medium heat, stirring to dissolve the sugar. Drop in the handful of mint, remove from heat and allow the mixture to cool. At this point, strain and add the sugar syrup to the pitcher. Stir the drink well and divide it between 12 glasses filled with ice. Garnish each serving with some fresh mint sprigs and raspberries. ","[Chardonnay, Sauvignon Blanc, Ros, Moscato]" 61080,"Coconut Custard 3/4 cup whole milk 3/4 cup unsweetened coconut milk 1/2 vanilla bean, seeds scraped out, bean and seeds reserved 4 large egg yolks 1/3 cup granulated sugar 3 tablespoons cornstarch 2 teaspoons coconut rum 1/2 teaspoon pure vanilla extract Instructions: Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat. Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61081,"Garganelli with Sausage and Mushroom Ragu 10 cremini mushrooms, stems removed and reserved, caps sliced 2 ribs celery, large dice 2 carrots, peeled and large dice 1 onion, large dice 3 cloves garlic, peeled Extra-virgin olive oil Kosher salt Pinch of crushed red pepper flakes 1/2 pound sweet Italian sausage, casing removed 1/2 pound spicy Italian sausage, casing removed 1 cup red wine 2 tablespoons tomato paste 4 cups chicken stock 4 to 5 sprigs thyme, tied with twine 2 bay leaves 1/2 cup freshly grated parmesan cheese, plus more for garnish 1/2 cup fresh ricotta cheese 1 pound all-purpose flour (about 3 1/3 cups), plus more for dusting 4 large eggs plus 1 egg yolk 1/4 cup extra-virgin olive oil 1 teaspoon kosher salt 1 to 2 tablespoons water, plus more as needed Semolina flour, for the tray Instructions: For the ragu: To the bowl of a food processor, add the mushroom stems, celery, carrot, onion and garlic. Pulse until finely chopped but not pureed. Heat a large Dutch oven with a couple tablespoons of olive oil over medium-high heat. Add the chopped veggies with a pinch of salt and crushed red pepper and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes. Add the sliced mushrooms and stir to combine. Cook for 2 minutes. Add the sausage and break up with a spoon, making sure to push down to the bottom of the pan so it can nicely brown. Brown the sausage for 5 minutes. Add the wine and reduce by half, 2 to 3 minutes. Add the tomato paste and stir to combine. Add half of the chicken stock (2 cups), the thyme bundle, bay leaves and kosher salt to taste. Bring the mixture to a boil, then lower to a simmer and cook until the sauce has reduced by half, 10 minutes. Add the remaining chicken stock and cook until the sauce is thickened and holds its shape, 15 to 20 minutes more. For the pasta: Mound the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water. Using a fork beat the eggs together with the olive oil, water and salt. Then begin to incorporate the flour into the egg mixture with the fork; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous dough, THEN you can start kneading. When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple pasta dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun! When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately after 1 hour, do not refrigerate. Divide the dough in half, then cut off a piece about the size of a tennis ball. (Keep the remaining dough wrapped.) Using your hands, flatten the dough and sprinkle with a little flour. Pass the dough through the pasta machine on the widest setting (#1), then fold each end towards the center like an envelope. Dust with more flour, then pass through the machine again. Repeat this process 3 to 4 times, folding the dough and flouring each time. Decrease the width to #2 and pass through the machine. Fold again and dust with flour. Continue to #3 and repeat, just folding and flouring once until you\u2019ve reached #5. Sprinkle a sheet tray with semolina flour and set aside. Trim the edges of the dough sheet to make a large rectangle. Divide it in half by cutting down the center, then cut the dough into roughly 2-by-1 1/2-inch rectangles. Roll each rectangle around a wooden garganelli dowel to create a cylinder with a triangular tip on either end, and use a little water to secure the seam. Set onto the sheet tray with semolina flour and repeat the rolling, cutting and shaping process with the remaining fresh pasta dough. To serve: Set up a large pot of boiling water and generously season with kosher salt. It should be as salty as the sea. Add the garganelli and cook for 2 to 3 minutes. (Work in batches if you like.) Meanwhile, add the desired amount of sauce to a saute pan and place over medium heat to warm. Add the cooked garganelli directly from boiling water into the ragu along with a ladle of pasta water. Toss to combine until all the noodles are nicely coated. Add the parmesan cheese and a big drizzle of extra-virgin olive oil. Toss to combine. Plate, then top with more parmesan and a dollop of fresh ricotta cheese. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 61082,"Tailgator's Baked Beans 6 pounds bacon 6 onions 1/4 cup ground black pepper Kosher salt 1/4 cup chili powder 6 cup BBQ sauce, your favorite 1 1/2 cups yellow mustard 1 1/2 cups molasses One 10-pound can kidney beans One 10-pound can great Northern beans One 10-pound can pork and beans Instructions: Dice the bacon and the onions. Place the bacon and onion in a large pot on top of the grill on medium heat. Cook until bacon is rendered and onions are translucent. Add the black pepper, kosher salt and chili powder. In a bowl, mix the BBQ sauce, yellow mustard and molasses. Then add to the bacon mixture. Drain kidney beans and great Northern beans and rinse. Add the beans to the pot and cook for 5 minutes. Transfer to individual 1/3-inch deep pans. To finish beans place in smoker uncovered for 45 minutes at 250 degrees F. Serve immediately. ","[Cabernet Sauvignon, Merlot, Zinfandel, Malbec]" 61083,"Veal Chop a la Gabe 1 cup oil 4 large eggs, beaten
1 tablespoon grated Romano Chopped fresh Italian parsley, for seasoning
Salt and pepper
1 veal chop, fat trimmed off and pounded paper thin
All-purpose flour, for dusting veal chop
3 cups plain breadcrumbs
Oil, for frying toppings 1 tablespoon chopped fresh garlic
1 teaspoon chopped fresh Italian parsley Salt and pepper Lemon juice, for topping Fried Potatoes, recipe follows 1 cup vegetable oil 2 medium potatoes, peeled and diced small 2 tablespoons diced green and red peppers
Salt and pepper Pinch chopped fresh parsley
Pinch dried oregano
Instructions: For the veal: Heat oil in a deep fry pan. Meanwhile, stir together eggs, Romano, some parsley and some salt and pepper in a bowl. Dust the veal with flour, then dip in the egg wash, followed by the breadcrumbs, being sure to coat well with crumbs. Cook the veal on both sides until golden brown. Remove the veal and discard the oil. For the potatoes: Using the same pan, heat some oil. Add garlic, parsley and some salt and pepper. Once the garlic starts to burn, add lemon juice. Spoon mixture over a bed of fried potatoes and top with the veal. Add oil to a pan and heat oil, then add potatoes, peppers and some salt and pepper. Cook until potatoes are golden brown, then toss with parsley and oregano. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 61084,"Slow-Cooker Green Bean Casserole 3 pounds green beans, trimmed and cut into2-inch pieces (about 12 cups) 1 pound sliced cremini mushrooms (about 8 cups) Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter 1 large yellow onion, cut into 1/2-inch dice(about 2 cups) 2 cloves garlic, minced 1/4 cup all-purpose flour 3 cups half-and-half 2 cups canned french-fried onions Instructions: Combine the green beans, mushrooms and 1 teaspoon salt in a 6-quart slow cooker. Melt the butter over medium-high heat in a large skillet. Add the onions and a pinch of salt and cook, stirring occasionally, until the onions are tender and lightly browned, 6 to 8 minutes. Reduce the heat to medium, then add the garlic and cook, stirring constantly, until the garlic is just softened, about 2 minutes. Stir in the flour and stir constantly until it thickens into a paste, about 2 minutes. Add the half-and-half and 1 teaspoon each salt and pepper and cook, whisking occasionally, until thickened, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper. Pour the sauce into the slow cooker and stir to coat the vegetables. (The sauce will loosen as it cooks.) Cover the slow cooker and cook on low until the green beans are tender but not mushy, about 4 hours. Remove the lid and stir. If the green beans look too soupy, cook for an additional 15 minutes uncovered. Season with additional salt and pepper to taste. Transfer to a shallow serving dish and sprinkle with the fried onions. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61085,"Shrimp Toast 8 ounces raw shrimp, peeled, deveined and tails removed (the size does not really matter here) 1 large egg white
1 teaspoon sriracha, plus more for serving 1/2 teaspoon kosher salt
1/2 teaspoon toasted sesame oil
5 turns black pepper
2 cloves garlic, minced
2 scallions, trimmed and thinly sliced
1 stalk lemongrass, end trimmed, dry outer leaves discarded, bottom few inches of white part bruised with the back of a knife and finely minced 3 slices potato bread (or white bread), crusts removed
2 to 3 quarts neutral oil (vegetable or peanut are fine)
1 teaspoon sesame seeds
Instructions: Put the shrimp and egg white in a food processor and pulse until pasty but still a little chunky. Add the sriracha, salt, sesame oil, black pepper, garlic, scallions and lemongrass and pulse until just combined. Divide the mixture among the bread slices and spread in an even layer to the edge. At this point, you can freeze the toasts while you heat the oil (although freezing is not totally necessary, it makes for cleaner cuts and easier handling). Bring 1 1/2 inches of oil to 350 degrees F in a heavy-bottomed pot. Cut each bread slice into 4 squares and sprinkle with the sesame seeds. Carefully place each piece shrimp-side down into the oil. Fry until golden, 2 to 3 minutes. Remove onto a rack or paper towel. Serve immediately drizzled with sriracha. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61086,"Warm Crab and Potato Salad 3 tablespoons olive oil 6 new potatoes, roasted at 375 degrees for 25 to 30 minutes, and quartered 2 green onions, thinly sliced 1 1/2 pounds lump crabmeat, picked over 1 jalapeno, finely diced 1/4 cup chopped cilantro leaves Salt and freshly ground pepper Carrot-Habanero Broth, recipe follows 3 cups fresh carrot juice (about 2 pounds, juiced) 1 teaspoon whole fennel seeds 1 teaspoon whole coriander seeds 1 teaspoon whole cumin seeds 1/2 habanero cl, chopped Salt Instructions: Heat oil in a large saute pan over medium-high heat. Add potatoes, onions, crab, and jalapeno to the pan and cook until just warmed through. Add the cilantro and season with salt and pepper. Ladle about 1/4 cup of the Carrot-Habanero Broth into a shallow bowl. Mound 1/4 of the crab salad in the center of the bowl. Repeat with 4 other bowls. Place all ingredients in a small nonreactive saucepan and cook until reduced by half. Strain. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61087,"Trail Mix Cereal Treats 4 tablespoons unsalted butter, plus more for greasing One 10-ounce bag mini marshmallows Kosher salt 6 cups oven-toasted rice cereal, like Rice Chex 1/2 cup salted and roasted almonds, roughly chopped 1/2 cup raisins, dried cranberries or cherries 1/4 cup salted and roasted sunflower seeds 1/2 cup candy-coated chocolate candies, such as M&M's Instructions: Grease a 1/4 dry measuring cup and the cups the muffin tray with butter. Melt the butter in a large pot over medium heat. Add the marshmallows and a large pinch of salt and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat. Add the cereal, almonds, raisins and sunflower seeds and stir with a rubber spatula, making sure to scrape down to the bottom, until the cereal is completely coated. Let the mixture cool for a few minutes and then quickly fold in the candy. Use the prepared measuring cup to mound the mixture into the cups of the prepared muffin tray. Pat the domes together gently to help the treats hold their shape. Let sit at room temperature until firm, about 30 minutes. Store at room temperature in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 61088,"Grilled Ham Wrapped Asparagus 1 bunch large asparagus 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons salt 1 1/2 teaspoons coarse ground black pepper 1/4 pound thinly sliced capicola ham, halved Instructions: Preheat grill to medium. Trim asparagus approximately 1 1/2 inches from the bottoms. Slightly peel the asparagus from just below the tip to the end. Put into a large bowl and drizzle with olive oil. Season with salt and pepper and toss. Wrap the ham tightly around each asparagus stalk. Put on the grill and cook the asparagus turning frequently until slightly charred, 2 to 3 minutes. Transfer to a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 61089,"Tater Wedges 2 russet potatoes 2 sweet potatoes
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh rosemary 2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon granulated garlic
1/2 cup mayonnaise 1/4 cup sour cream
1/4 cup packed fresh dill
1/4 cup packed fresh flat leaf parsley
1 tablespoon spicy brown mustard
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Instructions: For the taters: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Thoroughly wash the skins of the potatoes. Cut each in half lengthwise, then slice the halves into 2 to 3 wedges each. Place the wedges in a large mixing bowl. Drizzle in the olive oil and sprinkle in the rosemary, salt, black pepper and granulated garlic. Toss until the potatoes are thoroughly coated. Spread the potatoes out on the prepared baking sheet, being sure to leave space in between the wedges. Bake in the middle of the oven until almost tender, about 25 minutes. Flip the wedges over and bake until the edges are crispy and turning brown, about 10 minutes more. For the dipping sauce: Meanwhile, place the mayonnaise, sour cream, dill, parsley, mustard, pepper and salt in a food processor. Pulse until the fresh herbs are chopped and the ingredients are combined, about 30 seconds. Pour into a small bowl and serve alongside the warm potato wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61090,"Southern-Style Bread Pudding 4 tablespoons unsalted butter, softened 6 cups 1-inch cubes Italian bread 5 cups half-and-half 3/4 cup plus 2 tablespoons sugar 2 teaspoons vanilla extract 1 1/2 teaspoons ground cinnamon 1/4 teaspoon fine salt 4 large eggs, lightly beaten 2 cups raspberries (a few reserved for garnish) 2 cups sliced strawberries 1 tablespoon honey, plus more if desired 2 teaspoons fresh lime juice Vanilla ice cream or whipped cream, for serving Instructions: For the bread pudding: Butter a 13-by-9-inch baking dish with 1 tablespoon butter. Put the bread cubes in the dish. Whisk together the half-and-half, 3/4 cup of the sugar, vanilla, 1 teaspoon of the cinnamon, salt and eggs in a large bowl. Pour this mixture over the bread. Cover and refrigerate for 1 hour. Preheat the oven to 325 degrees F. Melt the remaining 3 tablespoons butter in a microwave or on the stove and drizzle over the top of the bread pudding. Combine the remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon and sprinkle over the top. Place on the center rack in the oven. Bake until the edges start to rise, a knife inserted into the center comes out mostly clean and the pudding jiggles when shaken, 45 to 50 minutes. Cool on a rack 35 to 40 minutes before serving. For the sauce: Puree the berries in food processor. Press through a fine-mesh strainer. Stir in the honey and lime juice. Taste and adjust with more honey if it's not sweet enough for you. Serve the bread pudding with a drizzle of sauce. Garnish with additional berries and a scoop of vanilla ice cream or whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 61091,"Asian Spiced Fried Chicken 5 pounds mixed chicken pieces (I prefer the legs and thighs) 3 cups buttermilk 2 tablespoons sambal 3 cups all-purpose flour 1 cup cornmeal 1 tablespoon coarse ground black peppercorn 1 tablespoon coarse ground coriander 1 tablespoon five spice 1 tablespoon salt Salt to taste Instructions: In a large bowl, mix chicken with milk and sambal. Let stand for 2 hours in the fridge. Mix the rest together. Preheat a fryer to 350 degrees. Pull out each piece of chicken and completely dredge in the flour mix. Fry 4 to 6 pieces at a time until GB&D. Check for doneness, will take about 8 minutes. Season lightly with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 61092,"Shepherd's Pie 1 pound lean ground beef (90 percent lean or higher) 2 teaspoons olive oil 2 medium onions, chopped (about 3 cups) 3 medium carrots, diced (about 1 1/2 cups) 1/2 pound white mushrooms, sliced 2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried 2 tablespoons all-purpose flour 1 cup low-sodium beef broth 1 teaspoon salt Freshly ground black pepper 1 cup frozen peas 1 1/2 pounds Yukon gold or creamery potatoes 1 small head cauliflower (about 2 pounds), cut into florets 2/3 cup 1 percent lowfat milk 2 tablespoons butter Instructions: In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet. Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches). Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Mash the vegetables with a potato masher until smooth. Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture. Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes. Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Copper, Iron, Manganese, Potassium, Zinc Good source of: Thiamin, Pantothenic Acid, Magnesium, Phosphorus ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61093,"Tomato and Corn Custard Pie 1 round refrigerated pie dough (half of a 14-ounce package) 2 beefsteak tomatoes (about 12 ounces) Kosher salt 2 tablespoons unsalted butter 2 ears of corn, kernels cut off (1 to 1 1/2 cups) 1 cup heavy cream 3 large eggs, lightly beaten 6 scallions, chopped 1 cup grated sharp cheddar cheese (about 4 ounces) Freshly ground black pepper 1/2 cup panko breadcrumbs 1 teaspoon chopped fresh thyme 1/2 teaspoon paprika Pinch of cayenne pepper Instructions: Position racks in the middle and upper third of the oven and preheat to 350 degrees F. Line a 9-inch pie plate with the dough, crimping the edge with your fingers. Poke the bottom of the crust all over with a fork. Line with foil and fill with pie weights or dried beans. Bake on the middle rack until golden around the edge, about 20 minutes. Remove the foil and weights; continue baking until golden all over, about 10 more minutes. Meanwhile, core the tomatoes and cut into 1/2-inch wedges; toss with 1 1/2 teaspoons salt. Spread the tomatoes in a single layer on paper towels to drain until ready to use. Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the corn and cook, stirring occasionally, until tender, about 5 minutes. Transfer 1/2 cup of the corn to a large bowl. Add the heavy cream to the saucepan with the remaining corn and bring to a simmer. Carefully transfer the mixture to a blender and puree until smooth; transfer to the bowl with the corn. Whisk in the eggs, half each of the scallions and cheese, and a few grinds of black pepper; pour into the crust. Bake on the middle rack until the custard is just set, 35 to 40 minutes. Remove from the oven and increase the temperature to 400 degrees F. Mix the remaining scallions and cheese, the panko, thyme, paprika, cayenne and 1/4 teaspoon each salt and black pepper in a bowl. Sprinkle 1/4 cup of the mixture on top of the pie. Pat the tomato wedges with paper towels to absorb the excess moisture, then coat with the remaining panko mixture and arrange on top of the tart. Sprinkle any remaining panko on top; dot with the remaining 1 tablespoon butter. Return to the oven on the upper rack and bake until the top is golden, about 15 minutes. Let cool 30 minutes before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61094,"Chilled Tomato Soup 1 green onion, finely sliced 3 cups very cold tomato juice 2/3 cup very cold sour cream, regular or low fat 1 teaspoon grated lemon zest 1 tablespoon fresh lemon juice Salt and freshly ground black pepper 2/3 cup chilled seeded, peeled and diced Kirby cucumber 2 cups chilled cantaloupe balls or small dice Few slices of avocado Instructions: Whisk the green onion, tomato juice, sour cream, lemon zest and juice together. Season with salt and pepper and chill until dinner time. Chill cucumber and cantaloupe dice separately. Right before serving, combine the tomato juice mixture with the cucumber and cantaloupe, adjust the seasoning and serve with slices of fresh avocado. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61095,"Shrimp Sauce 3 tablespoons butter 1 cup sliced mushrooms 3 tablespoons flour 1 tablespoon tomato paste 1 1/2 cups liquid: 1/2 cup each of fish and chicken stock and milk Salt and pepper 1 pound (net) peeled, deveined shrimp, steamed through, coarsely chopped Milk or heavy cream to thin if needed 1/4 cup or more of snipped chives for garnish Instructions: In small saucepan heat butter. Add mushrooms and cook for 3 to 4 minutes or until softened. Whisk in flour and cook for a couple of minutes to cook out the raw flour taste. Whisk in the tomato paste, then the liquid and bring to a simmer for a couple of minutes. Season with salt and pepper. Stir in shrimp, cover and simmer a minute just until cooked through. Whisk in additional milk or heavy cream to adjust the consistency. Finish with chives, and adjust the seasoning. Spoon this over hot biscuits and serve with steamed snow or sugar snap peas. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61096,"Spicy Baked Tandoori Wings with Cilantro Raita 2 tablespoons vegetable oil, plus more for the baking sheets 1 1/2 tablespoons garam masala
2 teaspoons cayenne
2 teaspoons paprika
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 tablespoon tomato paste
1 teaspoon finely grated ginger
2 cloves garlic, finely grated
3/4 cup whole-milk Greek yogurt
Kosher salt
3 pounds chicken wingettes and drumettes
1 cup whole-milk Greek yogurt 1/2 cup finely chopped fresh cilantro
2 tablespoons lime juice
1/2 seedless cucumber, peeled and coarsely grated on a box grater
Kosher salt
Instructions: For the wings: Heat the oil in a small skillet over medium heat. Add the garam masala, cayenne, paprika, coriander, cumin and turmeric and toast, stirring, until fragrant, about 2 minutes. Add the tomato paste, ginger and garlic, and cook, stirring, about 1 minute. Transfer to a large bowl and stir in the yogurt and 2 teaspoons of salt. Add the chicken wings and toss to coat well. Cover and refrigerate for at least 3 hours and up to 8 hours. Position oven racks in the upper and lower thirds of the oven and preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with foil and then a piece of parchment paper. Lightly oil the parchment paper. Arrange the chicken wings on the prepared baking sheets in a single layer. Bake until golden brown on the underside, about 30 minutes. Flip the wings, switch the position of the baking sheets and continue to bake until crispy and golden brown all over, 15 to 20 minutes more. For the raita: Combine the yogurt, cilantro, lime juice, cucumber and 1/4 teaspoon salt in a small bowl. Chill in the refrigerator at least 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 61097,"Chorizo-Potato Hash Browns with Black Beans and Salsa Verde 1 can black beans, drained, rinsed and drained again Pinch ground coriander
Pinch ground cumin
6 large tomatillos, diced 2 limes, juiced 1/4 cup chopped fresh cilantro
3 tablespoons finely diced red onion
2 tablespoons extra-virgin olive oil
Honey Salt and pepper
1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 3/4-inch cubes Kosher salt
1 tablespoon canola oil
1/2 pound Mexican chorizo
2 tablespoons butter
Salt and pepper
1/2 cup grated Monterey Jack
1/4 cup grated cotija cheese, plus more for garnish
1/4 cup chopped fresh cilantro, plus more for garnish
4 to 6 eggs, poached, fried or scrambled
Green onions, thinly sliced, for garnish
Ancho cl powder, for garnish
Instructions: For the black beans: Combine the black beans, 1/2 cup water, coriander and cumin in a small saucepan. Bring to a simmer over medium heat and cook until heated through. Keep warm. For the salsa verde: In a bowl, combine the tomatillos, lime juice, cilantro, red onions, olive oil and honey to taste. Season with salt and pepper. Set aside. For the hash browns: Put the potatoes in a large pot of salted water and bring to a boil over high heat. Cook until very tender, about 10 minutes. Drain and set aside. Heat the canola oil in a large cast-iron skillet over high heat. Add the chorizo and cook until brown and separated into small pieces. Add the butter, then add the potatoes, breaking them up and pressing them down a bit using a potato masher. Stir the potatoes and sprinkle them with salt and pepper. Add the Monterey Jack and cotija. When the Monterey Jack gets melty, stir in the cilantro. To serve: Set a ring mold on a plate and press some of the hash brown mixture into the mold. (If you don't have a ring mold, just spoon some of the hash browns onto a plate.) Unmold and spoon some of the black beans over the hash browns. Top with an egg and some salsa verde. Garnish with cotija, cilantro, green onions and a dusting of ancho powder. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 61098,"Guacamole 3 Haas avocados, halved, seeded and peeled 1 lime, juiced 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 medium onion, diced 1/2 jalapeno pepper, seeded and minced 2 Roma tomatoes, seeded and diced 1 tablespoon chopped cilantro 1 clove garlic, minced Instructions: In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 61099,"Feta Olive Salad 1 pound feta (crumbled) 1/2 small red onion, diced 3 garlic cloves, minced 1 lemon, zested and minced 1 orange, zested and minced 1 cup very small cherry tomatoes, halved (optional)* 1/2 cup green olives, pitted and sliced 1/2 cup kalamata olives, pitted and sliced 1/3 cup extra virgin olive oil 2 tablespoons minced fresh Italian parsley 1 tablespoon minced fresh cilantro (optional) 2 teaspoons minced fresh oregano 1 teaspoon minced fresh mint Black pepper in a mill Several large romaine or butter lettuce leaves Instructions: Place the feta in a large shallow bowl, add the onion, garlic, lemon zest, orange zest, cherry tomatoes, if using, green olives, and black olives. Toss lightly but thoroughly. Drizzle the olive oil over the salad and toss again. Add the fresh herbs, toss, and add several turns of black pepper. Arrange the lettuce leaves on 1 large or several individual plates and spoon the feta salad on top. Serve immediately. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 61100,"Fig and Goat Cheese Dessert Pizza with Port Reduction 1 cup port 1/4 cup cornmeal or all-purpose flour, for rolling dough 1 (4-inch) ball prepared dough, at room temperature 1 tablespoons vegetable oil 4 ripe figs or 10 dried figs, sliced thinly 2 tablespoons orange marmalade 4 ounces goat cheese, crumbled Instructions: Add port to a small pot, and simmer over medium heat for approximately 30 minutes, or until it reduces to a couple of tablespoons and takes on the consistency of maple syrup. Reserve. Lightly sprinkle work surface with corn meal. Place dough directly in the middle of the work surface. Roll dough out gently 1/4-inch thick, into either a 12-inch rectangle or circle. Brush both sides with oil and set aside until ready to grill. If you are grilling on a charcoal grill, set coals on one side of the grill. Place dough directly on the cooking grate over medium heat for 1 to 3 minutes, until the crust is well marked and browned. Flip dough and spread with orange marmalade on cooked side of pizza crust. Arrange fig slices in on top. Sprinkle cheese evenly over the top. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for 5 to 10 minutes, or until bottom is well browned, and cheese is fully melted. Remove from grill. Slice, drizzle with port reduction, and serve immediately. ","[Reds, Pinot Noir, Chianti, Tempranillo]" 61101,"Easter Goat Roasted on a Bed of Scallion Greens 1 leg of goat, bone in (7 to 8 pounds) or 5 pounds stewing pieces with bone Salt and freshly ground black pepper, to taste 2/3 cup extra virgin olive oil, plus extra for rubbing if using leg 5 pounds scallions, tender greens only, washed and cut into 1-inch pieces 2 to 3 tablespoons sweet paprika, to taste 2 cups chopped fresh mint 2 cups water 3 large eggs Instructions: Rinse and pat the meat dry with paper towels. If using a whole leg, season with salt and pepper and rub with olive oil, then heat 1/3 cup of the olive oil in a large flameproof baking pan over high heat. Add the meat and sear in the oil, turning to brown on all sides. If using stewing pieces, season with salt and pepper, then heat 1/3 cup of the olive oil in a Dutch oven or large stewing pot and brown the meat over high heat. Remove from the pan or pot. Preheat the oven to 375 degrees. Meanwhile, heat 1/3 cup of the remaining olive oil in a large, wide pot over medium heat, add the scallion greens, reduce heat to low, and cook, stirring, until wilted, 7 to 8 minutes. Season with salt and pepper and add the paprika. Cook, stirring, until very soft and well blended with the paprika, another 10 to 12 minutes or so. Remove from the heat and mix in the mint. Spread the scallions over the bottom of a large roasting pan. Place the meat (leg or stewing pieces) on top and place in the oven. Adjust the seasoning with salt and pepper, add the water, and roast, covered with aluminum foil, until the meat is very tender, about 1 1/2 hours. About 15 minutes before the meat is ready, remove the foil, beat the eggs and pour over the meat. Continue baking until the eggs form a crust. Remove from the oven, let cool slightly, and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 61102,"Tunisian Lamb Stew 1/2 pound ground lamb 1 egg white 1/2 teaspoon ground fennel 1/2 teaspoon ground coriander 1/2 teaspoon dried mint 1/2 bunch finely chopped Italian parsley 1/4 teaspoon kosher salt 1/4 teaspoon ground white pepper 12 ounces colossal green olives, pitted and spilt in half 2 tablespoons olive oil 1 medium onion, quartered and thinly sliced 1 tablespoon tomato paste 1 1/2 teaspoons harissa 8 ounces tomato puree 1 1/2 cups water 8 ounces white beans, soaked overnight and drained 5 ounces carrots 5 ounces red pearl onions 5 ounces cauliflower 1 lemon Salt and pepper to taste 1 package pita bread or 1 French baguette Instructions: In a mixing bowl, combine lamb, egg white and spice mixture and mix well. When all the ingredients are combined, stuff olives with meat mixture. In a large saucepan, heat oil. Sear olives, meat side down, in the hot oil. Remove from pan and set aside. Add onions to the pan, and sweat until translucent. Add tomato paste, harissa, tomato puree, water and white beans, and bring it to a boil. When it reaches a boil, turn down the heat and simmer slowly until beans are tender, approximately 30 to 40 minutes. Add additional water if needed. Add seared stuffed olives and cook for 15 minutes more. Add pickled vegetables. Add salt and pepper to taste, and serve in a bowl, accompanied by a pita or baguette. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 61103,"Empanadas 1 onion, minced 1/4 green bell pepper, finely chopped 1 pound extra-lean ground beef 1/2 teaspoon ground cumin 1/4 teaspoon paprika Salt and freshly ground black pepper 3 tablespoons olive oil 1/2 cup water 1 boiled egg, finely chopped 10 pitted green olives, finely chopped 2 (17-ounce) packages frozen puff pastry Flour, for dusting 1 egg white Instructions: Preheat oven to 375 degrees F. In a saucepan, saute onions, green pepper, ground meat, cumin, paprika, salt, and pepper in olive oil until lightly browned. Add water and simmer covered for until meat is cooked through. Remove from heat and let cool, then fold in the chopped boiled egg and olives. Defrost puff pastry at room temperature and roll out on a floured work surface. Cut pastry with either a fluted dough press or cookie cutter to make 3 1/2-inch circles. While holding 1 circle at a time in your hand, spoon 1 teaspoon of meat mixture into the middle. Fold pastry in half and secure the circle by pressing the edges together with a fork to make a seal. Repeat with remaining ingredients. Place the empanadas on a well-buttered baking sheet and brush the tops with egg white. Bake for about 20 minutes or until pastry is well puffed and golden. Remove from the oven, let cool then serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 61104,"Schmidt's Cherry Cheese Tart Filling 12 ounces cream cheese, softened 14 ounces sweetened condensed milk (Eagle Brand suggested) 4 ounces lemon juice, fresh preferred 1 teaspoon vanilla extract Eight 4-inch pre-baked tart shells One 17-ounce can cherry pie filling Instructions: Using a small mixer, beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Stir in lemon juice and vanilla extract until smooth. Refrigerate filling overnight. Using a 4-ounce ice cream scoop, fill each pre-baked tart shell with the chilled cream cheese filling. Place cherry pie filling on top, approximately 5 cherries per tart. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 61105,"Tomato-Cauliflower Curry with Corn 1/3 cup vegetable oil 1 onion, chopped 4 cloves garlic, finely chopped 2 tablespoons grated peeled fresh ginger 1 jalapeno pepper (remove seeds for less heat), finely chopped 2 tablespoons tomato paste 1 1/2 tablespoons Madras curry powder 1 1/2 tablespoons garam masala 1 cinnamon stick 1/2 head cauliflower, cut into florets 1 15-ounce can chickpeas, drained and rinsed 2 pounds plum tomatoes, quartered 3 ears of corn, kernels cut off (about 2 cups) 1/2 cup heavy cream 2 teaspoons honey Kosher salt 1 tomato, grated Juice of 1 lime 3/4 cup 2 percent Greek yogurt 1/3 cup fresh cilantro, chopped 2 scallions, thinly sliced Kosher salt Grilled or toasted naan bread, for serving Instructions: Make the curry: Heat the vegetable oil in a large Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until lightly golden, about 8 minutes. Add the garlic, ginger and jalapeno. Cook, stirring, until sizzling, about 1 minute. Add the tomato paste and cook, stirring, until it dissolves into the oil, about 1 minute. Add the curry powder, garam masala and cinnamon stick. Cook, stirring, until the spices darken, about 1 minute. Add 2 cups water, the cauliflower and chickpeas. Bring to a simmer, cover and cook until the cauliflower is almost tender, about 6 minutes. Add the quartered tomatoes to the pot. Simmer, uncovered, until the tomatoes soften, about 5 minutes. Add the corn, heavy cream and honey. Simmer until the cauliflower is tender and the tomatoes break down, about 7 minutes. Season with salt. Remove the cinnamon stick. Meanwhile, make the tomato yogurt: Mix the grated tomato, lime juice, yogurt, 1/4 cup cilantro and the scallions in a bowl; season with salt. Top each serving of curry with the tomato yogurt and the remaining cilantro. Serve with naan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 61106,"The Best Sweet Potato Potato Salad 1/4 cup chopped cornichons or relish 2 tablespoons whole-grain mustard
1 tablespoon honey
2 ribs celery, diced
Zest and juice from 1 lemon
1/2 small red onion, minced
Kosher salt and freshly ground black pepper
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup white vinegar
1/2 cup mayonnaise
2 tablespoons minced fresh chives, plus more for garnish
2 tablespoons minced fresh parsley, plus more for garnish
Instructions: In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook. Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes. Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine. Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61107,"Popovers 1 cup bread flour 1/2 teaspoon fine salt 1 cup whole or non-fat milk, warmed 2 tablespoons unsalted butter or oil, melted 3 large eggs 2 to 3 teaspoons vegetable shortening Serving suggestions: Butter and jam Instructions: Preheat the oven to 425 degrees F.
In a medium bowl, whisk together the flour and salt. In another bowl, whisk together the milk, butter, and eggs. Make a well in the flour, pour in the milk mixture, and whisk to make a smooth batter. Set batter aside for 10 minutes. Heat a non-stick or well-seasoned 6-cup popover pan in the oven for 5 minutes. Carefully remove the pan from the oven and brush the inside of the cups with the shortening. Ladle the batter into the cups and bake for 20 minutes, without opening the oven. (Do not open the oven during baking.)
Lower the heat to 350 degrees F. and continue to bake the popovers for 20 minutes, at this point they will be golden brown. Right after removing the popovers from the oven, poke each one with a paring knife to release steam. Turn popovers from the pan and serve immediately with butter and jam.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61108,"Jalapeno-Bacon Skillet Cornbread 1 cup yellow cornmeal 1/2 cup all-purpose flour 1/2 cup cake flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 6 slices bacon, finely chopped 1/2 sweet onion, diced 2 cloves garlic, minced 2 large eggs 1 1/2 cups buttermilk 6 tablespoons unsalted butter, melted and cooled slightly, plus more for the skillet if needed 1/4 cup honey 2 to 3 jalapeno peppers, seeded and diced Instructions: Preheat the oven to 400 degrees F. Whisk the cornmeal, all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl; set aside. Put the bacon in a 12-inch cast-iron skillet; set over medium heat and cook, stirring occasionally, until the bacon is browned and crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate, leaving the fat in the skillet. Add the diced onion to the hot skillet and cook, stirring, until translucent, about 4 minutes. Add the garlic and cook 1 more minute. Transfer the onion and garlic to a separate plate and set aside. Keep the skillet over low heat. Whisk the eggs, buttermilk, melted butter, honey and jalapenos in another large bowl; add the onion and garlic and whisk to combine. Add the wet ingredients to the flour mixture and mix with a wooden spoon until combined (do not overmix). Brush the bottom and side of the skillet with the fat left in it (add a pat or two of butter if there's not enough). Carefully add the batter (it should sizzle) and sprinkle the bacon evenly on top. Transfer the skillet to the oven and bake until the top is deep golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 61109,"Sweet Raspberry Lime Iced Tea 5 bags raspberry zinger tea 6 cups water 1 cup sugar 1 cup water 1/2 pint raspberries 1 lime, cut into wedges Mint sprigs Instructions: Put the tea bags in an 8-cup measuring cup or heat safe bowl. Boil the water, pour it over the tea bags, and allow to steep for at least 10 minutes. Allow to cool and remove tea bags. In a small saucepan combine the sugar and 1 cup water and bring to a boil. Cook briefly until sugar is dissolved. Remove from heat and add raspberries. Let come to room temperature. Combine the tea and raspberry sugar syrup, to taste. Put ice into 4 (12-ounce) glasses. To each squeeze in a wedge of lime, pour sugared tea over, and garnish with a sprig of mint. ","[Chardonnay, Moscato, Sauvignon Blanc, Ros]" 61110,"Deep-Dish Apple Pie 4 pounds Granny Smith apples, peeled, quartered, and cored 1 lemon, zested 1 orange, zested 2 tablespoons freshly squeezed lemon juice 1 tablespoon freshly squeezed orange juice 1/2 cup sugar, plus 1 teaspoon to sprinkle on top 1/4 cup all-purpose flour 1 teaspoon kosher salt 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon ground allspice Perfect Pie Crust, recipe follows 1 egg beaten with 1 tablespoon water, for egg wash 12 tablespoons (1 1/2 sticks) very cold unsalted butter 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoon sugar 1/3 cup very cold vegetable shortening 6 to 8 tablespoons (about 1/2 cup) ice water Instructions: Preheat the oven to 400 degrees F.
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm. Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61111,"Naan-chos 1/2 cup-extra-virgin olive oil, eyeball the amount 2 cloves garlic, cracked 4 slices Tandoori Naan Bread or Mediterranean flat bread or large pita bread 1 cup grated Parmesan 1 teaspoon poppy seeds 1 teaspoon crushed red pepper flakes, 1/3 handful A handful chopped parsley leaves 1 teaspoon coarse salt 1 1/2 cups shredded sharp cheddar 1 can chick peas, drained 1/2 lemon, juiced 1 teaspoon ground cumin 1/4 teaspoon ground cayenne pepper or 1 teaspoon crushed red pepper flakes Salt 1/3 seedless cucumber, skinned and chopped 1 vine ripe red tomato, seeded and chopped 1/2 green bell pepper, seeded and chopped 1 shallot, finely chopped 2 tablespoons chopped flat-leaf parsley 3 tablespoons fresh mint leaves, from 5 or 6 sprigs, chopped 1 lime, juiced 1 teaspoon coarse salt Instructions: Preheat oven or toaster oven to 400 degrees F. Heat oil and garlic in a small pot over medium low heat to infuse garlic flavor into oil. Pull the oil off the heat when garlic speaks by sizzling in oil. Brush the breads with half of the garlic oil and reserve the remainder. Cut breads into tortilla-chip-size wedges. Sprinkle bread \chips\ with Parmesan, poppy seeds and red pepper flakes. Bake breads to toast, about 5 minutes. Remove bread from oven and sprinkle bread chips with and parsley and salt. Pile chips on a platter and cover with cheddar cheese. Place platter under broiler and melt cheese. In a food processor, combine chick peas, lemon, cumin, cayenne and remaining garlic and oil. Season spread with salt, to your taste. In a bowl, combine cucumber, tomato, pepper, shallot, parsley, mint, lime juice, salt. To assemble, top naan-chos with chick pea spread and a layer of cucumber salsa. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61112,"Darwell's - Crawfish Etouffee 1 bunch celery, medium diced 1/4 pound unsalted butter 1/2 large onion, medium diced 2 bell peppers, medium diced 2 tablespoons Creole seasoning (recommended: Tony Chachere) 1 tablespoon seafood seasoning (recommended: Old Bay) 1 tablespoon minced garlic 1/2 cup all-purpose flour 4 cups crawfish stock 1 cup heavy cream 2 pounds freshly picked, steamed crawfish tail meat Steamed rice and/or French bread, for serving 1 tablespoon freshly chopped parsley leaves Instructions: Saute the celery in butter on low to medium heat until the celery becomes tender. Add the onion, bell pepper, spices, and garlic. When everything is well blended, turn the heat up to medium-high and blend in the flour to form a roux around the vegetables. Cook thoroughly until the roux starts to brown slightly. Add the crawfish stock and heavy cream a little at a time until all of the stock and the cream are added. Finish by adding the crawfish tail meat. Simmer on low heat for approximately 15 minutes. Serve over rice and/or French bread and garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61113,"Emeril's Creole Seasoning (Essence) 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme 2 1/2 tablespoons paprika 2 tablespoons salt Instructions: Combine all ingredients thoroughly and store in an airtight jar or container. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 61114,"Easy Pizza Dough Pretzel Bites 1/4 cup Dijon mustard 1/3 cup sour cream
1 1/2 teaspoons honey
Kosher salt
3/4 pound pizza dough 1/2 cup baking soda
1 large egg
Kosher salt
Instructions: For the creamy mustard dip: Stir together the mustard, sour cream and honey. Season with salt. Transfer to a small serving bowl and refrigerate until ready to serve. For the pretzel bites: Preheat the oven to 425 degrees F. Line a tray with paper towels. Bring 3 quarts water to a boil in a large pot. Divide the pizza dough into four pieces and roll each piece into a rope about 3/4-inch in diameter. Cut each rope into approximately 1-inch long segments. When the water comes to a boil, add the baking soda and stir to combine. Add half of the dough to the water and boil for about 45 seconds. Transfer the boiled dough to the paper towels. Repeat with the remaining dough. Lightly pat the dough with a paper towel to dab off some of the foamy water. Line a baking sheet with parchment paper. Beat the egg with 1 1/2 tablespoons water in a small bowl. Dip each dough bite into the egg wash, letting the excess drip off, then place it on the prepared baking sheet, leaving about 1 inch of space between each. Sprinkle the tops of the bites lightly with salt and bake until deep golden brown all over, 13 to 15 minutes. Serve warm with the creamy mustard dip. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61115,"Venison Loin with Sweet Potato, Pearl Onions, and Smoked Bacon 1 vanilla bean 2 ounces sugar 1 1/4 cups water One 1/2-inch piece fresh ginger, peeled and minced 1 lemon, zested 2 large sweet potatoes, small diced 5 tablespoons butter 20 pearl onions, cleaned 1 ounce sugar 1/2 cup chicken stock 8 ounces smoked bacon, diced small 2 to 3 tablespoons olive oil Four 8-ounce portions of venison loin 1 cup chopped flat-leaf parsley, leaves only Instructions: Cut the vanilla bean in half lengthwise and scrape the seeds into a small heavy saucepan, adding the pod also. Add the sugar, water, ginger, and zest and bring to a boil to make a syrup. Place diced sweet potatoes in a medium skillet, pour syrup over top, and cook over medium heat for 5 minutes, or until just tender. Alternatively, place diced sweet potato in a casserole dish, drizzle syrup over, and cook in a preheated 350 degree F oven for 5 minutes, or until just tender. Set aside and keep warm. Meanwhile, melt 4 tablespoons butter in a nonstick skillet over medium heat. Add onions and sugar and cook very gently until onions are golden brown. Add chicken stock, a little at a time, to deglaze pan, and continue cooking until most of the liquid is evaporated and the onions are tender. Set aside and keep warm. In another nonstick skillet, cook the bacon over medium heat until edges start to become golden brown. Set aside and keep warm. In a large skillet, heat olive oil over medium heat. Add venison and sear meat on all sides until golden brown. Add 1 tablespoon butter and continue to cook until meat is medium-rare. Remove meat from heat and let rest for 5 minutes. Cut each piece into 3 slices. To the skillet, add the bacon, sweet potato, and pearl onions, and stir to combine. Cook over medium heat until warmed through. Scatter parsley over top. Plate by placing a small pile of potato mixture just off-center on each of 4 plates. Fan venison slices across plate and drizzle any leftover pan juices on top of the meat. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]

" 61116,"Chicken Katsu Bowl 1/2 cup mayonnaise 1/2 cup tonkatsu sauce Fryer oil, for cooking 4 jumbo chicken tenders
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon salt
1 tablespoon ground black pepper
1 cup all-purpose flour
3 large eggs, whisked
1 cup panko breadcrumbs
Instructions: For the katsu mayo: Mix the mayonnaise and tonkatsu together in a bowl. For the chicken katsu bowl: Preheat fryer oil to 350 degrees F. Sprinkle chicken tenders with granulated garlic, onion powder, salt and pepper. Dredge tenders in flour and shake off excess. Dip into egg wash, then shake off excess egg. Dip into breadcrumbs and flatten out tenders evenly using your palm. Shake off excess crumbs. Put tenders into hot oil and cook until golden brown and internal temp is 165 degrees F. Cut into 1/2-inch slices. Serve with katsu mayo. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61117,"Baby Shower Cupcakes 1 1/2 cups all-purpose flour 1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2/3 cup whole milk, at room temperature
5 to 6 drops pink or blue food coloring
2 sticks (1 cup) unsalted butter, at room temperature 4 cups confectioners' sugar
Pinch of fine salt
1 teaspoon vanilla extract
2 to 4 tablespoons milk
Yellow food coloring Fondant dyed in pink, blue, yellow and skin tones
Cornstarch, for rolling
Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium-low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined. Transfer one-third of the batter to separate medium bowl. Add the pink or blue food coloring and stir until uniform in color. Using an ice cream scoop, add scoops of colored batter back to the bowl with the plain batter in an evenly spaced circle. Run a butter knife or skewer through the batters to create a swirled and marbled look. Divide the batter evenly among the prepared muffin cups using the same ice cream scoop, filling each three-quarters full. Bake, rotating the pan halfway through, until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a rack and let cool for 5 minutes, then remove the cupcakes to the rack to cool completely. For the vanilla American buttercream: Combine the butter, confectioners' sugar and salt in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer) and beat on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and beat until smooth. Adjust the consistency with milk as desired. Use immediately or refrigerate in an airtight container up to 3 days. (If refrigerated, allow to come to room temperature and then beat on medium-high speed until smooth before using.) For the assembly: Use yellow food coloring to tint the buttercream pale yellow. Fill a pastry bag fitted with a large star tip (such as number 866, 867 or 868) with the buttercream. Pipe buttercream in a swirl over the top of each cupcake to cover it completely. Sprinkle a work surface with cornstarch and roll out the skin-tone fondant to roughly 1/8 inch thick. Cut out 4 circles with a 2-inch circle cutter. In the middle of each circle, create eyes by making 2 half-moon indentions with the small end of a straight piping tip (such as number 805 or 806). Roll 4 smalls balls of fondant to make noses, brushing them with water to secure them to the face. Set the faces aside. Roll out the pink and/or blue fondant to about 1/8 inch thick. Use the 2-inch circle cutter to cut out 2 circles. Use a knife to cut the circles in half to form hats. Cut a small strip from the flat end of each semicircle and stack it on the bottom of each hat to make a border, securing with water. Brush additional water onto the back of the hats and secure them to the faces. Cut 4 small circles of pink fondant using the small end of the straight piping tip. Brush with water and attach to the faces as the base of a pacifier. Roll 8 small balls of pink fondant. Use 4 to attach to the hats as pompoms and 4 to attach to the small circles to complete the pacifiers. Lay the fondant faces on top of cupcakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61118,"Gluten-Free Cherry Chocolate Chip Cookies 4 cups almond flour 3/4 cup brown rice flour 1 teaspoon baking soda 1 teaspoon salt 3/4 cup sugar 1/2 cup light brown sugar 1 cup grapeseed oil 1 large egg 1 tablespoon pure vanilla 1/2 cup unsweetened almond milk or whole milk 1 1/4 cups semi-sweet chocolate chips (about 7 1/2 oz.) 1/2 cup dried cherries (about 2 1/4 oz.) Instructions: Preheat the oven to 350 degrees F. Combine the almond flour, rice flour, baking soda and salt in a large bowl. Stir the sugars and oil together with a wooden spoon in another large bowl until the sugars dissolve. Add the egg, vanilla and milk and stir until well combined. Using a wooden spoon, stir the flour mixture into the sugar mixture in batches until well combined. Stir in the chocolate chips and the dried cherries until thoroughly combined. Cover the batter with plastic wrap and refrigerate least 1 hour if you are in a rush or overnight for best results. Line sheet pans with silicone mats or parchment paper. Scoop the dough into 1 1/4-inch balls using a 1-inch scooper or melon baller. Bake until the edges begin to brown, 12 to 13 minutes. Cool on a cooling rack 2 to 3 minutes then move cookies to a cooling rack. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling wine]" 61119,"Gateau St. Honore 12 ounces flour 6 ounces cold butter, cut into small pieces 1 egg yolk 1 tablespoon sugar 1 tablespoon ice water 1/2 pint water 2 ounces butter 4 ounces flour, sifted 3 eggs Pinch of salt 1 pint milk 1 vanilla bean 4 ounces superfine sugar 3 egg yolks 2 ounces sifted flour 1/2 teaspoon vanilla extract 1 1/2 pints heavy whipping cream 5 dessert spoonfuls sugar 4 ounces water 8 ounces sugar 1 dessert spoonful glucose* (See Cook's Note) 8 ounces candied fruit, diced 3 ounces dark chocolate, melted, spread to set, and curled with a pastry scraper Instructions: For Pastry Base: Preheat oven to 425 degrees F. Sift flour onto a board or into a medium bowl. Make a well in the center. Add butter and egg to well and mix them together. Mix sugar into butter and eggs. Combine with the flour, adding water as needed. Allow pastry to stand for 30 minutes before rolling. Roll into a 10-nch round. Place on greased baking sheet. Cover with a round of greased parchment paper and weigh pastry down with dried beans or pie weights. Bake 10 minutes, then remove paper and weights. Bake 10 minutes more. Remove from oven and let cool. For Choux Pastry: Bring water and butter to a boil in a saucepan. Add sifted flour to pan, all at once,and beat hard until mixture is smooth and comes away from the sides of the pan. Turn out onto a plate to cool. When cool, place the pastry in a medium bowl and add the eggs, one at a time, beating hard in between each addition. Add the salt. Preheat oven to 425 degrees F. Place the pastry into a piping bag with a large nozzle and pipe small nut shapes onto a greased, floured baking sheet. Bake for 12 minutes. Turn off the heat and keep pastry in oven for 20 more minutes to dry out the centers. Cool and store in an airtight container until ready to use. Pastry Cream: In medium, heavy-bottomed saucepan, slowly bring milk and vanilla bean to a boil. Discard the bean. In a separate bowl, beat the sugar and egg yolk until pale and thickened. Beat in flour. Add a little of the boiling milk to the egg mixture, and then pour all this back into the pot of milk. Bring back to a boil. Lower heat and simmer 20 minutes, stirring occasionally. Flavor with vanilla extract and let cool. Filling: Whip cream and sugar until stiff. Place bowl in freezer for 20 minutes. Toffee: Place all ingredients in a saucepan. Bring to a boil and continue to cook until it reaches 280 degrees F. Keep warm. To assemble: Place pastry cream into a piping bag with a thin, pointed nozzle. Fill each choux with pastry cream. Place a layer of choux in a circle around the edge of the pastry base and drizzle a thin coating of hot toffee on them. Layer a second round of choux over the first, like build a wall, securing with more toffee. Continue in this fashion until all the filled pastries are used. Fill the center of the \wall\ with whipped cream and garnish the top with candied fruit and chocolate curls. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61120,"Grilled Vegetable Lasagna 2 tablespoons olive oil 2 cloves garlic, crushed
1 bay leaf
One 28-ounce can crushed tomatoes
One 15-ounce can tomato sauce
One 6-ounce can tomato paste
1/3 cup red wine
About 1/3 cup chopped fresh parsley 1 1/2 tablespoons sugar
1 tablespoon Italian seasoning
1/2 teaspoon ground fennel seed
Kosher salt and freshly cracked black pepper
2 summer squash (about 1 pound) sliced crosswise 1/4-inch-thick
2 zucchini (about 1 pound) sliced crosswise 1/4-inch-thick
2 tablespoons extra-virgin olive oil
16 ounces ricotta 1/2 cup whole milk
2 ounces Parmesan, freshly grated 1 large egg
1 1/2 pounds fresh mozzarella, grated
15 no-boil lasagna noodles (from one 8-ounce box) 10 fresh basil leaves
Instructions: Preheat the oven to 350 degrees F and position one of the racks in the center. Heat the olive oil in a large saucepan. Add the garlic and bay leaf and cook for about 30 seconds, then add the crushed tomatoes, tomato sauce, tomato paste and wine. Season with parsley, sugar, Italian seasoning, ground fennel, salt and pepper. Simmer, covered, stirring occasionally, 15 to 20 minutes. Heat a cast-iron grill pan over medium-high heat. Add the squash and zucchini to a large bowl, and toss with the extra-virgin olive oil, salt and pepper. Add the vegetables to the grill pan in a single layer, working in batches if necessary. Grill until softened and there are grill marks, about 4 minutes per side. Mix the ricotta with the milk, Parmesan, egg, 1 cup mozzarella and a few pinches salt and pepper in a large bowl. Set aside. Spread a thin layer of the pasta sauce (about a third) on the bottom of a 9-by-13-inch baking dish. Add a layer of noodles (about 5), breaking to cover the entire dish in a single layer. Layer on half of the grilled veg, then half of the ricotta mixture and another third of sauce. Repeat the layers, finishing with the veg on top. Sprinkle the remaining mozzarella on top in an even layer. Place the whole basil leaves on top. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking until lightly browned on top, another 15 to 20 minutes. Let rest for about 10 minutes before slicing. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 61121,"Instant Pot Mushroom Risotto 1 pound mixed wild mushrooms, sliced 3 cloves garlic, finely grated
3 medium leeks, light green and white parts only, halved lengthwise and thinly sliced
3 sprigs fresh thyme
10 tablespoons unsalted butter, at room temperature
Kosher salt and freshly ground black pepper
1 1/2 cups arborio rice
1 cup dry white wine
5 cups low-sodium chicken broth
1/2 cup grated Parmesan, plus more for serving
Instructions: Add the mushrooms, garlic, leeks, thyme, 6 tablespoons of the butter, 2 1/2 teaspoons salt and 1/4 teaspoon pepper to a 6-quart Instant Pot?. Set the pot to high saute (see Cook's Note) and cook, stirring occasionally, until the vegetables have reduced in volume and are beginning to brown, 15 to 20 minutes. Add the rice and cook, stirring occasionally, until the rice is opaque but not browning, about 5 minutes. Add the wine and scrape up any browned bits from the bottom with a wooden spoon. Continue to cook, stirring frequently, until most of the wine has been absorbed, 2 to 3 minutes. Add the broth and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 15 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release. Being careful of any remaining steam, unlock and remove the lid. Stir the rice mixture, scraping the bottom to make sure nothing is stuck. Set the pot to high saute and cook, stirring frequently, until the mixture comes to a boil and thickens slightly, 2 to 3 minutes.
Turn off the heat, add the Parmesan and remaining 4 tablespoons butter and stir to combine. Serve with additional Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61122,"Pan-Seared Rib-Eye with French Onion Confit 6 tablespoons butter 3 medium red onions, thinly sliced 3 sprigs fresh marjoram
3 sprigs fresh thyme
2 bay leaves
1 tablespoon sugar
1/2 cup red wine
2 tablespoons balsamic vinegar
4 cups beef stock
Kosher salt
Freshly ground black pepper
1/4 cup olive or vegetable oil One 32-ounce dry-aged (28 days) bone-in rib-eye, room temperature
Kosher salt and freshly ground black pepper 2 tablespoons butter
6 sprigs fresh thyme
4 cloves garlic, unpeeled, smashed
Pommes Aligot, for serving, optional, recipe follows 2 pounds Yukon Gold potatoes, peeled Kosher salt and freshly ground black pepper 6 tablespoons unsalted butter, chilled 1 cup heavy cream, heated 1 cup shredded Gruyere Chives, for garnishing Extra-virgin olive oil, for drizzling Instructions: For the onion confit: Heat a large enameled cast-iron pot over medium heat. Add the butter; when it begins to foam, add the red onions, marjoram, thyme, bay leaves and sugar, and sprinkle liberally with salt. When the onions begin to caramelize, add the red wine and balsamic vinegar and reduce to dry. Reduce the heat to medium-low and add 1 cup of the beef stock; cook until reduced to a glaze. Repeat until all the beef stock has been used. Turn off the heat and adjust the seasoning with salt and pepper. For the rib-eye: Heat a 12-inch cast-iron skillet over high heat; add the oil. Pat the steak dry with paper towels, and sprinkle liberally with salt and pepper. When the oil is just below smoking, place the steak into the pan. Once a nice sear has developed, flip the steak and add the butter, thyme and garlic. If the garlic or steak begins to burn, reduce the heat. Cook, basting the steak with the bubbling butter, until an internal temperature of 125 degrees F has been reached for medium-rare. Remove the steak to a cutting board and let rest for 7 to 10 minutes before slicing. Serve with the French onion confit.
Place the potatoes in a large pot, cover with room temperature water and season liberally with salt. Bring to a boil over high heat. Reduce to a simmer and cook until fork tender. Drain the potatoes, saving 1/2 cup of the cooking water for thinning out if needed. Pass the potatoes through a food mill into a large bowl. Add the butter and heavy cream, and fold together with a spatula until combined. Fold in the shredded cheese. If the potatoes get too thick, thin them out with a little of the cooking water. Add salt and pepper to taste. Serve garnished with chives and a drizzle of olive oil. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Barolo]" 61123,"Mushroom Wellington with Creamy Carrot Sauce 4 large Portobello mushrooms 2 tablespoons olive oil 1 tablespoon unsalted butter 1 shallot, thinly sliced Kosher salt and freshly ground black pepper 8 ounces shiitake mushrooms, stems removed and caps thinly sliced 2 teaspoons fresh thyme leaves (from 2 large sprigs) 1/2 cup dry white wine 2 tablespoons plain breadcrumbs 1 sheet frozen puff pastry (from a tk-ounce package), thawed All-purpose flour, for dusting 2 teaspoons Dijon mustard 1 large egg, beaten Large-flake sea salt, such as Maldon 3 medium carrots, cut into 1-inch pieces 2 cloves garlic, smashed 1 bay leaf Kosher salt 1 ounce cream cheese 1 teaspoon red wine vinegar 1 head frisee, washed, dried and torn into bite-sized pieces 1 teaspoon olive oil 1 teaspoon red wine vinegar Kosher salt and freshly ground pepper Instructions: For the Wellington: Remove the stems and gills of the Portobello mushrooms, and discard. Cut each mushroom cap in half, then cut the halves into 1/4-inch-thick slices. Heat the oil and butter in a large skillet over medium heat. Add the shallots, and cook, stirring frequently, until soft, 2 to 3 minutes. Add the Portobello slices, 1/4 teaspoon salt and a few grinds pepper, and cook, stirring frequently, until the mushrooms have started to soften and wilt, about 4 minutes. Add the shiitakes, thyme, 1/4 teaspoon salt and a few grinds of pepper, and cook, stirring frequently, until the shiitakes have started to soften and wilt, about 3 minutes. Pour in the wine, bring to a simmer and stir until most of the liquid has evaporated, 2 to 3 minutes. Remove from the heat, and let cool completely. Stir in 1 tablespoon of the breadcrumbs. Taste and adjust the seasoning. Position an oven rack in the center of the oven, and preheat to 400 degrees F. Roll the puff pastry out on a floured sheet of parchment paper to a 13-inch square. Brush the surface of the pastry with the mustard, and sprinkle with the remaining 1 tablespoon breadcrumbs. Leaving a 1-inch border on the right and left sides of the pastry, pile the mushroom filling onto the center, and pack it into a log about 3 inches wide. Fold the bottom half of the pastry over the filling, then roll it up so the bundle sits seam-side down. If any filling falls out while rolling, just push it back inside. Pinch together the open ends to seal, and crimp with a fork. The log should be about 12 inches long. Transfer the Wellington, on the parchment, to a baking sheet. Brush generously all over with the egg. Cut decorative slits down the length of the Wellington. Sprinkle with sea salt and pepper. Bake until golden brown and bubbly, 40 to 45 minutes. Let rest for a few minutes. For the carrot sauce: While the Wellington is baking, combine 2 cups water, carrots, garlic, bay leaf and 1/2 teaspoon salt in a small saucepan. Bring to a high simmer, and cook until the carrots are very tender, 10 to 12 minutes. Remove the bay leaf, and transfer all the liquid and solids to a blender. Blend until completely smooth. Add the cream cheese, vinegar and 1/2 teaspoon kosher salt and blend until smooth again. (The sauce can be made, cooled and refrigerated up to 1 day ahead; reheat before serving.) Transfer the sauce to a serving vessel. For the salad: Toss the frisee with the oil and vinegar, a pinch of salt and a few grinds of pepper. Arrange the Wellington and salad on a platter. Slice the Wellington into 6 even pieces, and serve with the salad and carrot sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61124,"Red Berry Fruit Salad 1 cup blackberries, halved 1 cup pitted bing cherries, halved
1 cup raspberries
1 cup strawberries, sliced
1 tablespoon minced fresh mint
Instructions: Mix the blackberries, cherries, raspberries, strawberries and mint, and serve. ","[Chardonnay, Pinot Grigio, Moscato, Sparkling wine]" 61125,"Winning Recipe Mini Coconut Cupcakes with Poppy Seed Crust, Muscat Raisin Filling, and Parsley Icing with Toasted Coconut, Flax and Poppy Seed Toffee, and Organic Roses 1 cup (2 sticks) butter 1 cup sugar 1 tablespoon water 1/4 cup flax seeds, toasted 1/4 cup poppy seeds 1 1/2 cups (3 sticks) unsalted butter, room temperature 2 cups superfine sugar 5 eggs 1 teaspoon coconut extract 1 1/2 cups coconut flakes 2 1/3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup coconut milk Muscat Raisin Filling, recipe follows Parsley Icing, recipe follows 1 cup toasted coconut, for garnish Organic green and pink-tipped rose petals, cut into chiffonade, for garnish 1 cup milk 1/2 cup brown sugar 2 cups Muscat raisins 1 cup toasted coconut 1 large bunch fresh Italian flat-leaf parsley 3 envelopes unflavored gelatin 1/2 cup warm water 1/2 cup cold water 1 1/2 cups (3 sticks) unsalted butter, cold 3 cups confectioners' sugar 1/2 teaspoon salt 1/2 teaspoon vanilla extract 1/2 cup finely chopped Flax Seed and Poppy Seed Toffee Instructions: For the toffee: Line a baking sheet with a silicone mat. Put the butter in a medium saucepan over low heat. When the butter is halfway melted, add the sugar and water and cook over low heat, stirring very gently with a rubber spatula, until completely combined. Clip on a candy thermometer on to the side of the pan, turn the heat up to medium-high, and wait for the mixture to reach 300 degrees F, about 15 minutes. The mixture will start to bubble and turn brown. If the browning seems uneven, swirl the pan during the cooking process, but do not stir. Once the mixture reaches 300 degrees F, remove the pan from the heat and remove the candy thermometer. Stir in the toasted flax seeds and poppy seeds. Pour onto the prepared baking sheet, using an offset spatula to spread evenly. (This will cool quickly.) Chop by hand into small pieces. For the cupcakes: Preheat the oven to 325 degrees F. Line mini cupcake pans with 48 mini cupcake liners. Sprinkle each cupcake liner with 2 teaspoons Toasted Flax and Poppy Seed Toffee. In the bowl of a standing mixture fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs 1 at a time, scraping the bowl after each addition. Add the coconut extract and coconut flakes. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. Alternate folding the coconut milk and flour mixture into the butter mixture. Fill the cupcake liners three-quarters of the way and bake for 11 minutes. Cool. To assemble: When the cupcakes are cool to the touch, use an apple corer to make a hole in the center of each cupcake (be careful not to go to the bottom of the cupcake and tear the paper). Put the Muscat Raisin Filling in a pastry bag, snip the end, and fill each cupcake to the top of the hole. Pipe the Parsley Icing high on the tops of each cupcake. Decorate the sides of the cupcakes with toasted coconut. Arrange a few rose petals in a circle on the tops of the cupcakes and fill the middle with additional Toasted Flax Seed and Poppy Seed Toffee. Combine the milk and brown sugar in a small saucepan over medium heat to dissolve the sugar. Add the raisins and continue to cook for 3 minutes. Turn off the heat and let the mixture cool. Transfer to a blender and puree until smooth. Pour onto a half sheet tray and place in the refrigerator to cool. Combine the raisin mixture and toasted coconut by hand. For the puree: Rinse and pat dry the parsley. Bloom the gelatin in the warm water. Trim the bottom 2 inches from the parsley and add the remaining parsley to a blender. Add the bloomed gelatin and cold water and blend until smooth. It should hold a slight peak and be bright green (you may need to add a couple extra tablespoons of water). Transfer the mixture to a baking sheet and cool quickly in the refrigerator. For the icing: In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and salt on high speed until light and fluffy, about 2 minutes. Add the confectioners' sugar in 1/2-cup additions until fully mixed. Add the vanilla. Fold in the finely chopped toffee. Remove the parsley puree from the refrigerator and mix into the icing. Transfer the icing to a large pastry bag fitted with a large fluted star tip. Return to the refrigerator to keep firm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61126,"Campfire Salted Caramel and Chocolate Fondue Two 4-ounce good quality semi-sweet chocolate bars One 15.85-ounce jar prepared dulce de leche (about 1 1/3 cups) Kosher salt Marshmallows, for dipping (optional) Graham crackers, for dipping (optional) Fresh fruit, such as berries, pineapple chunks and red and/or green grapes, for dipping (optional) Cookies, shortbread or vanilla wafers, for dipping (optional) Instructions: Build a medium-low campfire that has a grate for cooking. Break the chocolate bar into small pieces using the handle of a wooden spoon (or you can smack it against a picnic bench). Unwrap and add the pieces to a medium saucepan along with the dulce de leche, 1/2 cup and 1 teaspoon salt.
Place the saucepan, on the grate and over the fire, and cook, stirring occasionally, until the chocolate melts and the sauce is completely smooth, about 5 minutes. If it?s too thick, then add 1 tablespoon of water at a time until desired consistency. Serve with suggested dippers, such as marshmallows, graham crackers, berries, pineapple chunks, red and/or green grapes, shortbread cookies or vanilla wafers (see Cook?s Note). ","[Malbec, Zinfandel, Petite Sirah, Port]" 61127,"Rosemary-Cornmeal Shortbread Nonstick cooking spray or softened butter, for preparing the pan 1 1/2 cups (6 oz./170 g) cake flour, sifted 1/3 cup (1 1/2 oz./42 g) stone-ground cornmeal 2 Tbs. (1/2 oz./15 g) cornstarch 1/2 tsp. table salt 12 Tbs. (6 oz./170 g) unsalted butter, softened 1/2 cup (2 oz./57 g) confectioners' sugar, sifted if lumpy 1 1/2 tsp. finely chopped fresh rosemary 1/2 tsp. pure vanilla extract Fleur de sel or coarse sanding sugar (optional) Instructions:

1. Lightly grease a 9 1/4-inch (23 cm) fluted tart pan with removable bottom. Whisk the flour, cornmeal, cornstarch, and salt in a medium bowl until well blended. 2. Put the butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters). Beat on medium speed until smooth and creamy, about 3 minutes. Add the rosemary and vanilla and beat on medium until blended and fragrant, about 1 minute. Add the flour mixture and beat on low speed until the dough forms moist clumps. Dump the dough into the prepared pan. Using lightly floured fingertips, press the dough into the pan to form an even layer. Make sure to press the dough into the scalloped edges to form a clean edge. Sprinkle the fleur de sel or sanding sugar, if using, evenly over the top. 3. Using the tip of a knife or a bench scraper, score the dough all the way through, forming 16 wedges. With the tines of a fork, prick each wedge twice all the way through, starting at the widest part of the wedge and spacing them about 1/2 inch (12 mm) apart. Lightly flour the tines of the fork as necessary to prevent the dough from sticking. Slide the pan into the freezer or fridge for about 10 minutes while the oven heats. 4. Position a rack in the center of the oven and heat the oven to 300 degrees F (150 degrees C/gas 2). 5. Bake the shortbread until the top looks dry and very pale brown, 39 to 41 minutes. Move the pan to a rack. Using a small paring or serrated knife (I don't use a bench scraper for this because it compresses the cookies' edges), immediately recut the wedges using the scored lines as a guide. Let the shortbread cool completely before removing them from the pan. 6. Serve the cookies with a dusting of confectioners' sugar. Instead of the rosemary, use one of the following combinations: Double ginger: 2 tsp. finely grated fresh ginger + 1/3 cup (1 3/8 oz./39 g) finely chopped crystallized ginger (add both with the vanilla). Cinnamon toast: 1/2 tsp. ground cinnamon added to the flour + 1 Tbs. granulated sugar mixed with 1/2 tsp ground cinnamon sprinkled over the shortbread and pressed lightly into the dough before baking. Espresso chip: 1/2 tsp. instant espresso powder (dissolved in the vanilla extract) + 1/3 cup (2 oz./57 g) finely chopped bittersweet chocolate. To make rectangular cookies: Line the bottom of an 8-inch (20 cm) square baking pan (the straight-sided type makes for a cleaner-looking cookie) with parchment. Prepare the dough as directed. Using lightly floured fingertips, press the dough into the pan to form an even layer. Using the tip of a knife or a bench scraper (my tool of choice), score the dough all the way through, forming 1 x 2-inch (2.5 x 5 cm) bars. With the tines of a fork, prick each bar two or three times all the way through, spacing them evenly and on the diagonal. Lightly flour the tines of the fork as necessary to prevent the dough from sticking. Proceed as directed. To make round cookies: Have ready two cookie sheets lined with parchment or nonstick liners. Prepare the dough as directed. Arrange a large piece of parchment on the work surface and scrape the dough onto the center. Cover with another piece of parchment and press down on the dough to flatten. Using a rolling pin, roll the dough between the parchment to a 1/4-inch (6 mm) thickness, turning, lifting, and repositioning the parchment and lightly flouring throughout the rolling. Slide the dough onto a cookie sheet and refrigerate until firm, at least 30 minutes. Remove the top piece of parchment from the chilled dough. Using a 2 1/2-inch (6 cm) round cookie cutter, cut out rounds. Using the end of a straw, punch out three holes in the center of each round. Arrange about 1 inch (2.5 cm) apart on the prepared cookie sheets. Stack the scraps, gently press together, reroll, chill, and cut as directed. Slide the cookie sheets into the fridge while the oven heats (at least 15 minutes). Bake, one sheet at a time, until the tops look dry and very pale brown, 26 to 28 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 61128,"Raspberry French Toast 1 cup high quality raspberry jam 1 loaf brioche bread or other loaf bread, dry and day old, cut into 16 thin slices 1 1/2 cups milk 1 tablespoon vanilla extract 1/4 cup orange liquor 1/4 teaspoon salt 6 eggs 4 tablespoons melted butter Confectioners sugar Warm maple syrup Sour cream Instructions: Preheated oven to 350 degrees. Spread a thin layer of jam on each slice of bread and fold in half to form sandwiches. In a bowl, combine milk, vanilla, liquor, salt and eggs. Dip sandwiches into batter and soak briefly. Over medium heat, heat a non-stick skillet and melt a tablespoon of the butter. Cook the sandwiches in batch, cooking on both sides until golden, adding more butter to the pan for each batch. Place sandwiches on a platter and keep them warm in the oven until all are cooked. Dust with powdered sugar. Serve with syrup and sour cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 61129,"Burning Bumble Bee One 12-ounce pizza dough ball 4 ounces Red Sauce, recipe follows 20 pieces sliced pepperoni
   1 1/2 cups loosely packed shredded mozzarella
   4 ounces pepperoni stick, cut into 1/2-inch cubes 4 ounces pepperoncini
   2 ounces Ancho-Infused Honey, recipe follows One 20-ounce can tomatoes 4 ounces tomato paste 1 1/2 teaspoons oregano 1 1/4 teaspoons minced garlic 1 1/4 teaspoons salt 1 teaspoon basil 1 cup honey 1 to 4 tablespoons ancho cl powder Instructions: Preheat the oven to 350 degrees F. Stretch the dough out to form a circle roughly 14 inches in diameter. Ladle the Red Sauce in the middle. Slowly glide the ladle, with no downward pressure, over the sauce, going from the inside to the outside in circles until you reach about 1 inch from the edge of the dough. Spread the pepperoni slices out on the sauce. Sprinkle the mozzarella over the top. Sprinkle the pepperoni cubes over the pizza. (You want these on top so that they will get a little bit of crunch from the cooking process.) Spread the pepperoncini out over the top of the pizza, then place it in the oven. Let cook for 20 minutes, then check on it every 2 minutes until it is where you like it. Slice, then drizzle the Honey over it in a concentric circle from the inside to the out. Stir together the tomatoes, tomato paste, oregano, garlic, salt and basil in a bowl until combined. (If you make this a day early, the flavor will be better.) Place the honey in a small pan and warm it on low heat until it is runny. Stir in the ancho cl powder, depending on how spicy you want it. Stir until it is mixed well and there are no pockets of cl powder. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 61130,"Sparkling Sangria 1/4 cup orange flavored liqueur (recommended: Triple Sec or Grand Marnier) 1/4 cup almond liqueur (recommended: Amaretto) 12 strawberries, sliced 1 pint raspberries 1 bottle Spanish sparkling wine (recommended: Frexinet Cordon Negro) 4 seedless grapes Instructions: Combine liqueurs and fruit in the bottom of a medium pitcher and lightly muddle. Fill pitcher with sparkling wine. Place a single grape in the bottom of each glass. The yeast on the grape skin will help retain some fizz in your drink. Spoon a bit of muddled berry from the pitcher into each Champagne glass then pour in the liquid. Serve immediately. Cheers! ","[Champagne, Prosecco, Cava]" 61131,"Molten Bananas Foster Cake Nonstick cooking spray, for the pan Two 14-ounce boxes banana quick bread mix 4 tablespoons (1/2 stick) unsalted butter 1/3 cup packed light brown sugar 1/3 cup maple syrup 2 teaspoons vanilla 1/2 teaspoon ground cinnamon Pinch of kosher salt 1/2 cup dark rum 4 bananas, diced 1/2 cup heavy cream 3/4 cup butterscotch chips (half of an 11-ounce bag) 1 tablespoon unsalted butter 1/4 cup candied walnuts, roughly chopped Instructions: For the cake: Preheat the oven to 350 degrees F. Spray a 9 1/2-by-3 1/2-inch bundt pan with nonstick cooking spray. Prepare the quick bread mix according to the package instructions. Pour the batter into the prepared bundt pan and bake until a toothpick inserted in the cake comes out clean, 50 minutes to 1 hour. Let cool. For the filling: Melt the butter in a large skillet over medium heat. Add the brown sugar, maple syrup, vanilla, cinnamon and salt and mix until dissolved into the butter. Remove the skillet from the heat (turn off the heat) and stir in the rum. Return the skillet to medium heat and bring the mixture to a simmer. Add the diced bananas and cook until softened just a little bit but not mushy, 1 to 2 minutes. Let cool until warm. For the glaze and garnish: Heat the cream in a medium pot over low heat just to a simmer. Remove from the heat, add the butterscotch chips and let sit until melted, 1 to 2 minutes. Add the butter and mix until well blended. Let cool completely so that it is thick but still pourable. Place the cake presentation-side up on a large round platter. Using a spoon, remove some of the cake from the hole in the center to make a slightly larger well. Fill the hole with the banana filling; the filling should come up to about 1/4 inch from the top surface of the cake. You should have some of the filling left over, which can be used to top the individual slices of cake or mixed into a milk shake. Starting in the center, gently pour the glaze over the filling, slowly moving in a concentric circle toward the outer part of the cake and allowing some of the glaze to pour down the sides of the cake. Garnish with the candied walnuts. Serve within 15 minutes of assembly. Slice and let the filling ooze out of the cake.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 61132,"Orange-Fool Napoleons 4 medium navel oranges (2 to 2 1/4 pounds), zest of 1orange grated and reserved 2 tablespoons honey 1 cup nonfat Greek yogurt 1 teaspoon orange-flower water 1/4 cup shelled raw pistachios Instructions: Cut off about 1 inch from both ends of all 4 oranges; reserve the ends. Stand 1 orange cut-side down on a cutting board. Working from top to bottom, cut away the peel and pith. Cut the orange into 3 rounds, each about 3/4-inch-thick, transferring the rounds to a medium bowl as you work. Repeat with the remaining oranges. Refrigerate the slices until needed. Squeeze the juice from the reserved orange ends into a small saucepan. Add the orange zest, honey and any remaining juice from your cutting board, and bring to a boil over medium-high heat. Boil, swirling the pot occasionally, until syrupy, about 6 minutes. Toward the end, the surface will be covered with big brownish bubbles. You should have about 1/4 cup of syrup. Let cool to room temperature, about 25 minutes. Meanwhile, heat a small skillet over medium heat, add the pistachios and cook, tossing frequently until fragrant and toasted, about 4 minutes. Let cool, then chop. Whisk together the yogurt, half the syrup and the orange-blossom water in a medium bowl. In each of 4 shallow bowls, layer 3 orange slices with 1 tablespoon of the yogurt mixture, beginning with an orange slice and ending with yogurt. Drizzle the remaining orange syrup over the tops, sprinkle with pistachios and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 61133,"Neely's Memphis-Style Catfish 1 cup yellow cornmeal 1 tablespoon paprika 1 teaspoon cayenne pepper 3/4 cup buttermilk 1 tablespoon hot sauce 4 catfish fillets (8-ounces each) skins and bones removed, rinsed and patted dry Salt and freshly ground black pepper Peanut oil, for frying Remoulade Sauce, for dipping, recipe follows 1 cup mayonnaise 1/4 cup Creole mustard 1 teaspoon cayenne pepper 1/2 lemon, juiced 1 tablespoon Worcestershire sauce 1 teaspoon paprika Instructions: Preheat a deep-fryer to 375 degrees F. Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce. Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture. Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper. Serve with Remoulade Sauce. Mix all the ingredients in a small bowl. ","[Chenin Blanc, Zinfandel, Tempranillo, Garnacha]" 61134,"Vanilla Chocolate Chip Mini Scones 3 cups all-purpose flour, plus more for dusting 2/3 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, chilled
2 cups mini chocolate chips
3/4 cup heavy cream 1/2 teaspoon vanilla extract
1 large egg
1/2 cup milk, plus more if needed for thinning 1/4 teaspoon vanilla extract
5 cups confectioners' sugar, sifted, plus more if needed Dash of salt
Instructions: For the scones: Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat. Sift together the flour, granulated sugar, baking powder and salt in a bowl. Cut the cold butter into pats, then use a pastry cutter or 2 knives to cut the butter into the flour mixture until it resembles crumbs. Mix in the chocolate chips. Add the cream to a pitcher, then whisk in the vanilla and egg. Pour the cream mixture into the flour mixture; stir gently with a fork just until it comes together. Turn the dough out onto a floured surface and lightly press it together until it forms a rough rectangle (the mixture will be pretty crumbly). Use a rolling pin to roll it into about a 12-by-7-inch rectangle, 1/2 to 3/4 inch thick. Use your hands to help with the forming if necessary. Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form 2 triangles. Transfer to the prepared baking sheet. Bake until the scones are light brown--not golden--about 18 minutes. Allow to cool for 15 minutes on the baking sheet, then transfer to a cooling rack to cool completely. For the glaze: Add the milk and vanilla to a pitcher and mix together. Mix the confectioners' sugar and salt in a bowl. Add the milk mixture and stir or whisk until completely smooth. Add more confectioners' sugar or milk if necessary to get the consistency the right thickness. One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary to completely coat. Put on a cooling rack over a baking sheet. Allow the glaze to set completely, about 1 hour. The scones will keep several days if glazed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61135,"French Beer Mustard One 12-ounce bottle saison beer 2 tablespoons honey
1 cup Dijon mustard
1/2 cup whole-grain mustard
1/4 cup mayonnaise
Kosher salt and freshly ground black pepper
Soft or hard pretzels, for serving
Instructions: Add the beer and honey to a saucepan, set over medium-high heat and bring to a simmer. Simmer until reduced to a thick and glossy glaze, about 15 minutes. Refrigerate until cooled completely. Once cooled, combine with the Dijon mustard, whole-grain mustard, mayonnaise and salt and pepper to taste in a medium bowl. Serve with soft or hard pretzels. ","[Sauvignon Blanc, Riesling, Chardonnay, Pinot Grigio]" 61136,"Pat's BBQ Home-Fried Potatoes 2 pounds new red potatoes, cut into 3/4-inch pieces 2 tablespoons olive oil, divided 1 Vidalia onion, thinly sliced 1 red bell pepper, sliced Kosher salt and freshly ground black pepper 1 teaspoon smoked paprika 1 teaspoon Neely's BBQ seasoning 2 tablespoons roughly chopped fresh parsley leaves Instructions: In a saucepan over low heat, add the potatoes and cover with cold water by 2 inches. Simmer until the potatoes are tender, about 6 minutes. Drain the potatoes in a colander and reserve. While the potatoes are cooking, heat a large cast iron skillet over medium-high heat and add 1 tablespoon of the olive oil. Add the onion and peppers and saute until lightly browned, about 5 minutes. Season with salt and pepper, to taste. Remove the vegetables to a bowl and reserve. Into the same skillet, add the remaining 1 tablespoon of olive oil and the potatoes in a single layer. Let cook for 4 to 5 minutes so they form a slight crust. Turn the potatoes and continue to cook for 3 to 4 more minutes. Add the paprika and seasoning and continue to stir until the potatoes are cooked and crisp. Stir in the onion and bell pepper mixture. Season again with salt. Remove to a serving dish and garnish with parsley. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 61137,"Curried Goat 1 medium onion, chopped 2 tablespoons chopped garlic
1 tablespoon chopped ginger
10 sprigs thyme, leaves stripped
1 Scotch bonnet or habanero pepper, stemmed
1 tablespoon black pepper
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon ground allspice 1/2 teaspoon cayenne pepper
5 pounds goat leg, cut into 2-inch cubes 5 tablespoons West Indian/Caribbean curry powder
1 cup vegetable oil
1 cup medium-diced carrot
3 cups diced yellow onion
4 cups diced russet potato 1 cup chopped scallion
Instructions: For the wet jerk seasoning: To a blender, add the onions, garlic, ginger, thyme, Scotch bonnet, black pepper, brown sugar, salt, allspice, cayenne and 1 1/2 cups water. Blend well. For the curried goat: Place the goat meat in a large mixing bowl. Add the wet jerk seasoning and 3 tablespoons of the curry powder; mix well. Cover and refrigerate for at least 4 hours, preferably overnight. Heat the vegetable oil in a stockpot or braising pot. Add the remaining 2 tablespoons curry powder; stir into the hot oil. Add the seasoned goat and 2 cups water, and bring to a simmer. Cover and braise over medium heat for 1 hour, turning often. Add the carrot, onion and potato. Simmer for an additional 30 minutes or until the potatoes are tender. Add the scallion and cook for an additional 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61138,"Grilled Barbecue Potato Salad 1 1/2 tablespoons olive oil, plus more for oiling the grill grates 2 pounds Yukon gold potatoes
1 teaspoon garlic salt
1/4 teaspoon black pepper 1/4 cup mayonnaise
1/4 cup KC-Style Chipotle BBQ Sauce, recipe follows, or store-bought chipotle BBQ sauce 1 tablespoon juice from a jar of pickled jalapenos (see Cook's Note) 1/2 pound cooked and crumbled bacon 1/2 cup chopped celery
1/4 cup sliced green onions (set a few aside for garnishing the top) 1 cup ketchup 1/2 cup dark brown sugar
1/4 cup pureed chipotle peppers in adobo
2 tablespoons Worcestershire sauce
1 tablespoon molasses
1 tablespoon cider vinegar
2 teaspoons ancho cl powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cocoa powder
1/2 teaspoon liquid smoke
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon mustard powder
Instructions: Preheat a grill to 400 degrees F using indirect heat. Oil the grill grates. Cut the potatoes into 1-inch chunks and add to a bowl with the olive oil, garlic salt and pepper. Toss to coat. Place the potatoes directly on the oiled cooking grates (if needed, use a grill basket so the potatoes don't fall through). Cook, turning as needed, until done, about 30 minutes. In a mixing bowl combine the mayonnaise, KC-Style Chipotle BBQ Sauce and jalapeno juice. Gently fold in the warm potatoes, bacon, celery and green onions. Garnish with a couple slices of green onion on top and serve immediately. Mix together the ketchup, sugar, chipotle, Worcestershire, molasses, vinegar, ancho powder, salt, pepper, cocoa, liquid smoke, oregano, thyme and mustard powder in a saucepan and gently warm over medium heat, stirring continuously, until the sugar dissolves. Do not boil. The sauce can be used immediately. The flavors will continue to meld if allowed to rest in the refrigerator overnight. ","[Syrah, Zinfandel, Tempranillo, Malbec]" 61139,"Fried Egg Sandwich 1 cup bacon drippings 6 eggs 12 slices bread Waxed paper Instructions: Heat the drippings in a wide flat-bottomed skillet until they spit and smoke. Break in the eggs. They will immediately bubble around the edges, making then crisp. Break their yolks with a fork and swirl them around, so that they are scattered fairly evenly through the whites. This will cook very quickly and the eggs should be tough. Either push them to one side of the pan or remove them, and fry bread in the drippings for each sandwich, two slices an egg. Fry on one side only. Sandwich egg between bread slices. Wrap them in waxed paper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61140,"Pan Roasted Filet Mignon with Green Peppercorns Four 6-ounce filet mignon steaks, at room temperature, lightly pounded Kosher salt 1/4 cup black peppercorns, coarsely ground, such as Butcher Cut
3 tablespoons canola or grapeseed oil
1 shallot, minced
2 tablespoons green peppercorns in brine, drained
2 ounces brandy
3/4 cup beef stock
1/2 cup heavy cream
2 tablespoons unsalted butter
Chopped fresh parsley, for sprinkling 1 teaspoon red wine vinegar
Instructions: Sprinkle the steaks generously with salt on both sides. Press the top and bottoms of the steaks into the peppercorns to crust on each side. Heat 2 tablespoons oil in a large heavy saute pan or cast-iron pan over medium-high heat until very hot. Add the steaks and sear for 3 to 4 minutes on each side. Cook until the internal temperature is around 125 degrees F for medium-rare. Remove the steaks from the pan and allow them to rest. In the same pan the steaks were cooked in, add the shallots along with the remaining tablespoon oil and the green peppercorns and reduce the heat to medium. Cook until the shallots are softened and lightly browned, 2 to 3 minutes. Turn off the heat, then add the brandy and return the heat to medium. Cook for 1 minute. Add the beef stock and cream, then reduce the liquid by half until thickened, 8 to 10 minutes. Season with salt as needed. Turn off the heat. Swirl in the butter and melt, stirring often. Return the steaks to the pan and coat with the sauce. Sprinkle with the parsley and a splash of red wine vinegar to balance the richness of the sauce. Place the steaks on a plate, then spoon the sauce over and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 61141,"Chocolate Lollipops 1 cup nuts, optional 16 ounces bittersweet chocolate, tempered 16 ounces white chocolate, tempered 16 ounces milk chocolate, tempered Vegetable cooking spray Instructions: If desired, add nuts to any or all of the chocolates. Pour the chocolate into the molds, filling them to the top. Set the sticks in place by inserting them just far enough to be secure within the mold you are using. Set the molds aside to allow the chocolate to set. When set, simply pop out the lollipops. If you are using molding compound, roll it into a 1/2-inch-thick rectangle on top of a sheet of parchment paper. Using a sharp paring knife, cut out whatever shapes you would like and remove the cutout, leaving the homemade mold. Spray the inside edge of the molding compound with vegetable cooking spray and pour the chocolate into the cut out space. Insert the lollipop sticks and let cool completely before removing the molding compound. When finished, the molding compound can be saved and reused for another day. 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]" 61142,"Original Ranchandreg; Spinach Dip 1 packet (1 ounce) Hidden Valley? Original Ranch? Dips Mix 1 container (16 ounces) sour cream 1 box (10 ounces) frozen chopped spinach, thawed and well-drained 1 can (8 ounces) water chestnuts, rinsed, drained and chopped 1 round loaf French bread fresh vegetable sticks Instructions: Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving. Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 61143,"Veggie Ribbon Salad 3 tablespoons olive oil 2 tablespoons fresh lemon juice
1/8 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 large carrot
1 large yellow squash
1 large zucchini
8 thick asparagus, very thinly sliced on a long bias
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon thinly sliced fresh chives
Instructions: Whisk the oil, lemon juice and smoked paprika together in a large bowl with 3/4 teaspoon salt and a few grinds of pepper. Use a Y-shaped vegetable peeler to thinly slice the carrot, yellow squash and zucchini into ribbons. (With the yellow squash and zucchini, it is easiest to slice the sides, working around and then discarding the core.) Add the vegetable ribbons, asparagus, parsley and chives to the bowl with the vinaigrette and toss gently to coat. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 61144,"Madeira Onion Soup 2 tablespoons olive oil 3 tablespoons unsalted butter 2 1/2 pounds onions, thinly sliced Salt and freshly ground black pepper 6 cloves 1 teaspoon sweet paprika 2 tablespoons golden raisins 5 cups beef stock 4 egg yolks, lightly beaten 1/4 cup Sercial Madeira Instructions: Heat the oil and butter in a large saucepan or Dutch oven over low heat, add the onions, season with salt and pepper, and saute until very soft and golden, 20 to 30 minutes. Add the cloves, paprika, raisins, and stock, cover and simmer 1 hour. Remove cover and simmer 30 more minutes, adjusting seasoning as needed. Drizzle a few tablespoons of the hot soup stock into the yolks while beating to temper them, then add the yolks to the soup. Stir and simmer the soup for 3 to 4 minutes, or until thickened slightly. Stir in the Madeira. To serve, ladle soup into individual bowls and serve with bread. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 61145,"Savory Yogurt Bowl with Chickpeas, Cucumbers and Beets 3/4 cup cooked chickpeas 2 tablespoons freshly squeezed lemon juice
Olive oil
1 tablespoon tahini paste
1/8 teaspoon cl de arbol or cayenne powder
1/8 teaspoon turmeric
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1 Persian cucumber, grated
1 tablespoon red wine vinegar
1 tablespoon chopped fresh dill
1 small beet, peeled and grated
1 tablespoon chopped flat-leaf parsley
1/8 teaspoon cumin
2 cups Icelandic-style yogurt
1 tablespoon chopped toasted pistachios
1 tablespoon roasted, salted fennel seeds
Instructions: Put the chickpeas in a small bowl and add the lemon juice, 1 tablespoon olive oil, and the tahini, cl de arbol, turmeric and some salt and pepper. Toss well to coat. Set aside. Toss the cucumbers with the vinegar, 1 tablespoon olive oil, the dill, and some salt and pepper. Set aside. In a small bowl, toss the beets with the parsley, cumin, 1 tablespoon olive oil and some salt and pepper. Set aside. Divide the yogurt between two serving bowls; let each diner top with the salads and some pistachios and fennel seeds. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 61146,"Kickoff Kabobs 5 pounds top or bottom round beef, cut into 1-inch cubes 12 ounces imported beer 1 cup red wine 3 large yellow bell pepper, seeded and cut into 2-inch squares 3 large red bell peppers, seeded and cut into 2-inch squares 1 large Bermuda onion, cut into 2-inch squares 24 large mushrooms, stems removed 12 metal or wood skewers Instructions: In a large shallow storage container or plastic bag, combine beef, beer, and wine. Cover or secure tightly and refrigerate overnight. Prepare vegetables and place in storage container or plastic bags. Cover or secure tightly. Preheat grill. On each skewer place mushroom cap, beef, yellow pepper, beef, red pepper, beef, onion, beef. Repeat until skewer is full, ending with a mushroom cap. Grill 15 minutes or until desired doneness, brushing with remaining marinade and turning occasionally to brown all sides. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 61147,"Parmesan-Roasted Cauliflower 1 large head cauliflower 3 tablespoons good olive oil Kosher salt and freshly ground black pepper 1 cup freshly grated Parmesan cheese (2 ounces) 1 cup freshly grated Gruyere cheese (2 ounces) Instructions: Preheat the oven to 350 degrees. Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm. ","[Chardonnay, Barolo, Gavi, Riesling]" 61148,"Nono's Turkey 1 (10 to 12 pound) turkey 3 recipes Nono's stuffing, recipe above Instructions: Prepare turkey by removing giblets and boil for stuffing. Wash turkey well and pat dry. Stuff turkey and rub with vegetable oil. Wrap wing tips and end of legs with foil to avoid over-cooking. Bake in a preheated 350-degree oven and tent with foil for first hour. Remove tenting and allow to brown until done, until a thermometer inserted reads 165 degrees F, about 1 1/2 more hours. Allow to rest for 20 minutes. Remove stuffing from cavity and carve turkey. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61149,"Cappuccino \Cup\ Cakes 1/3 cup instant coffee 2 tablespoons hot water 1 (18.25-ounce) box yellow cake mix 1 1/4 cups milk 1/3 cup vegetable oil 3 eggs 1 tablespoon cocoa powder 1 teaspoon vanilla extract 1 (12-ounce) tub whipped topping Ground cinnamon, for dusting 8 cinnamon sticks Instructions: Preheat oven to 350 degrees F. Grease 10 coffee mugs with nonstick spray.
In a small bowl combine instant coffee and 2 tablespoons hot water. Mix and set aside.
In a large bowl combine cake mix, milk, oil, eggs and half the coffee. Mix until blended. Reserve 1/2 cup of the cake batter. Fill coffee mugs 2/3 of the way with cake batter. In small bowl combine remaining coffee, cocoa powder and reserved cake mix and mix well. Add 1 tablespoon of the mixture to each mug and swirl into batter with a toothpick or skewer.
Place mugs on a baking sheet. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cakes come out clean. Allow to cool.
Mix vanilla extract together with whipped topping. Place a dollop of the topping onto each cake. Dust topping with ground cinnamon and insert the cinnamon sticks into the cakes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 61150,"Cucumber Salad 3 medium cucumbers (about 2 1/4 pounds), peeled, halved lengthwise, and thinly sliced 2 tablespoons kosher salt 1/4 cup plus 2 tablespoons sour cream 3 tablespoons chopped fresh dill 1 tablespoon white distilled vinegar Pinch cayenne pepper Freshly ground black pepper Instructions: In a large bowl, mix the cucumbers and salt and set aside at room temperature for 30 minutes. In a colander in the sink, drain and rinse the cucumbers thoroughly under cold running water. Set aside to drain for 10 minutes. Press down on the cucumbers to extract as much liquid as possible. Transfer the cucumbers to a large bowl and mix with the sour cream, dill, vinegar, cayenne, and season with pepper, to taste. Serve immediately, or cover and refrigerate for up to 24 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61151,"POP-sta Pasta Bar with Three Sauces 2 pounds penne rigate pasta 2 cups Italian flat-leaf parsley 1 (3-ounce) jar or 1/4 cup pignoli nuts 1 clove garlic, cracked away from skin 1/2 cup extra-virgin olive oil, divided 1 teaspoon coarse black pepper 1 cup grated Parmigiano-Reggiano 2 tablespoons extra-virgin olive oil, 2 turns of the pan 2 cloves garlic, chopped 1 medium onion, chopped 1 (28-ounce) can crushed tomatoes, 1 (14-ounce) can diced tomatoes, drained Salt and pepper 20 leaves fresh basil, torn or shredded 2 tablespoons butter 2 tablespoons all-purpose flour 1/2 cup white wine 1 cup chicken stock 1/2 cup cream 2 tablespoons chopped sage leaves 3/4 pound gorgonzola cheese, cut into pieces Salt and freshly ground black pepper Instructions: Put large pot of water on to boil for penne. Salt boiling water and cook penne to al dente. In food processor, combine parsley, pignoli, garlic. Process and stream in about 1/4 cup evoo. Remove parsley paste to a large serving bowl. Stir in pepper and grated cheese. Add remaining evoo, stir to combine. Heat a medium pot on stove top over medium low to medium heat. Add extra-virgin olive oil, 2 turns of the pan, garlic and onion for the tomato basil sauce. Let onions cook with garlic slowly over 15 minutes, be careful not to brown onions -- just keep an eye on the hat and stir the onions frequently. After 15 minutes, stir in tomatoes and raise heat to warm tomatoes. Season with salt and pepper. Stir in basil and wilt it into the sauce. Remove sauce from heat. When ready to serve, place sauce in the bottom of a large serving bowl to toss with hot pasta. In a second medium pot over medium heat, melt butter. Add flour and cook 1 minute. Whisk in wine, reduce 15 to 20 seconds. Whisk in stock, then cream. Add sage, then pieces of cheese. Stir until cheese melts into sauce. Simmer over low heat until ready to serve. Season with salt and pepper, to taste. Place 1/3 drained pasta in bowl with pesto, 1/3 with tomato basil sauce and 1/3 in another serving dish. Combine pasta with pesto, then coat and toss the second bowl of pasta with red sauce, to the last bowl, pour the gorgonzola sauce down over the pasta and toss. Serve the three pastas family style or buffet style, immediately. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 61152,"White Wine Spritzer 2 oz. of white wine (half of glass) 2 oz. of club soda Slice of lemon for garnish Instructions: Fill wine glass with ice. Add half a glass of white wine and top it off with club soda. Garnish with lemon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 61153,"Orange Spiced Apple Cider 4 cups apple cider 1 medium orange, cut into 1/2-inch-thick slices
2 cinnamon sticks
2 teaspoons whole cloves
1 teaspoon whole black peppercorns
Instructions: Combine the cider, orange slices, cinnamon sticks, cloves and peppercorns in a large saucepan. Bring to a simmer over medium heat. Reduce the heat to low and cook until the cider is fragrant, about 20 minutes. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer]" 61154,"Five-Spice Churros Vegetable oil, for deep-frying 1/2 cup plus 2 tablespoons sugar 3/4 teaspoon ground cinnamon
3/4 teaspoon five-spice powder
1 stick (8 tablespoons) unsalted butter, cut into pieces
1/4 teaspoon salt
1 cup all-purpose flour
3 large eggs
Instructions: Fill a large heavy pot with 2 inches of oil and bring to 350 degrees F on a deep-frying thermometer. Fit a pastry bag with a large star tip. Line a plate with paper towels. Meanwhile, combine the 1/2 cup sugar, cinnamon and five-spice powder on a large plate. Combine the butter, salt, the remaining 2 tablespoons sugar and 1 cup water in a medium saucepan and bring to a boil over medium heat. Add the flour and stir vigorously with a wooden spoon until the mixture forms a ball. Take off the heat and add the eggs one at a time, stirring vigorously after each addition. Spoon the batter into the prepared pastry bag. Working in batches, pipe approximately 5-inch lengths of batter into the hot oil, cutting the ends free from the piping bag with a paring knife. (Do not overcrowd the pot.) Fry until deep golden brown all over, about 6 minutes. Transfer to the lined plate to drain very briefly, then transfer to the plate with the five-spice sugar and turn to coat. Serve immediately. ","[Riesling, Gewrztraminer, Pinot Grigio, Garnacha]" 61155,"Pecan-Cranberry Cream Cheese Crescents 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 4 ounces cream cheese, at room temperature 1/2 cup plus 2 tablespoons sugar, plus more for sprinkling 1/4 teaspoon salt 1 3/4 cups all-purpose flour, plus more for dusting 1/2 cup dried cranberries, chopped 1 cup pecans, finely chopped 1/2 teaspoon ground cinnamon 3 tablespoons milk, plus more for brushing Instructions: Beat the butter, cream cheese, 2 tablespoons sugar and the salt in a large bowl with a mixer on low speed until smooth and creamy, about 2 minutes. Add the flour and mix until crumbly, about 1 minute. Turn out onto a lightly floured surface and lightly knead with your hands to make a soft dough. Wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Make the filling: Put the dried cranberries and 1 tablespoon water in a medium microwave-safe bowl; microwave until plump, about 1 minute. Let cool. Stir in the pecans, the remaining 1/2 cup sugar and the cinnamon, then stir in the milk. Roll out the dough until 1/8 inch thick on a lightly floured surface. Cut out circles using a 3 1/2-inch-round cookie cutter. Gather the scraps; reroll once to cut more circles. Place a heaping teaspoonful of filling on the bottom third of each circle, leaving a small border. Brush the edges with a little milk, fold the dough over the filling and roll to enclose; pinch the 2 ends closed and bend into a crescent shape. Repeat with the remaining dough and filling. Arrange the cookies 1 inch apart on the baking sheets; brush with milk and sprinkle with sugar. Bake, switching the pans halfway through, until lightly browned, 15 to 20 minutes. Let cool completely on the baking sheets. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61156,"Classic Cinnamon Rolls 1 1/2 sticks (12 tablespoons) unsalted butter, softened, plus more for the pan 1/3 cup granulated sugar 2 tablespoons ground cinnamon All-purpose flour, for dusting 1 batch Basic Sweet-Roll Dough, recipe follows 1 1/4 cups confectioners' sugar 4 tablespoons unsalted butter, melted 3 tablespoons milk 1/2 teaspoon vanilla extract Pinch of salt 1/2 cup whole milk 1 1/4 -ounce packet active dry yeast (2 1/4 teaspoons) 1/4 cup sugar 4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing 1 large egg yolk 1 1/2 teaspoons vanilla extract 2 3/4 cups all-purpose flour, plus more for dusting 3/4 teaspoon salt 1/2 teaspoon freshly grated nutmeg (optional) Instructions: Make the rolls: Butter a 9-by-13-inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal. Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls in the prepared baking dish. Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 10 minutes. Preheat the oven to 350 degrees F. Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. Let cool 10 minutes in the pan. (You can freeze the baked rolls for up to 2 weeks. Cool completely before freezing, then thaw, warm up and glaze before serving.) Make the glaze: Whisk the confectioners' sugar, melted butter, milk, vanilla and salt in a bowl until smooth. Drizzle over the warm rolls. Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes. Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball. Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes. Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 61157,"Coffee Frappe 3 cups ice 2 cups espresso, chilled 1 cup half-and-half 1/2 cup hazelnut syrup 1 teaspoon vanilla extract Whipped cream, for topping Shaved chocolate, for topping Instructions: To a blender, add the ice, coffee, half-and-half, hazelnut syrup, and vanilla extract and blend until smooth. Pour the mixture into serving glasses and top with whipped cream and shaved chocolate. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 61158,"Sesame Toasts 12 1/2-inch-thick slices baguette 1 clove garlic 3 tablespoons chopped peeled ginger 1/2 pound skinless, boneless chicken breasts, cut into pieces 1 large egg white 1 tablespoon Chinese rice wine or dry sherry 1 tablespoon cornstarch Kosher salt 2 scallions, white and light-green parts only, thinly sliced
1/4 cup sesame seeds Peanut oil, for frying Instructions: Preheat the oven to 200 degrees F. Arrange the bread on a baking sheet and toast in the oven until slightly dry, about 10 minutes; let cool. Meanwhile, drop the garlic into a food processor through the feed tube with the motor running. Add the ginger, 1 tablespoon at a time, until minced. Scrape down the food processor, then add the chicken, egg white, rice wine, cornstarch and 1 teaspoon salt; pulse into a smooth paste. Spread 1 tablespoon of the chicken mixture on each piece of toast and sprinkle with the scallions. Put the sesame seeds in a shallow bowl and dip the chicken-covered side of the toasts in the seeds. (The toasts can be covered and refrigerated at this point for up to 3 hours.) Heat about 1/2 inch of peanut oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 325 degrees F. Working in batches, fry the toasts, chicken-side down, until golden brown and cooked through, about 4 minutes. Flip the toasts and cook 1 more minute. Drain on a paper-towel-lined plate. Season with salt and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61159,"Baba Ghanoush with Warm Pita 4 baby Italian eggplants (about 1 pound total), scored 1/2 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 2 garlic cloves 1 tablespoon tahini paste 1/2 lemon, juiced 1/2 teaspoon ground cumin Handful cilantro leaves, roughly chopped 8 large pita rounds, cut into strips 2 tablespoons za'atar dry spice 1/2 cup extra-virgin olive oil Kosher salt Instructions: Split the eggplants in half through the stem and score sides. Drizzle with olive oil and season with salt. Grill eggplants on a very hot grill pan until skins are wrinkled and black and flesh side is nicely charred.
When the eggplants are cool enough to handle, cut off tops. In a food processor, combine eggplant, garlic, tahini, lemon juice, cumin, and cilantro and puree until smooth. Season with salt and pepper. Pour in the olive oil and pulse again to incorporate. Taste and adjust seasoning, as needed. Pour into a serving bowl and garnish with a drizzle of olive oil and some roughly chopped cilantro. Serve with pita strips for dipping.
To make pita strips.
Preheat oven to 375 degrees F. Put the pita wedges in a large mixing bowl. Combine za'atar spice mix and extra-virgin olive oil and drizzle over wedges. Season with salt and toss to coat evenly. Lay out pita wedges on a roasting tray and bake in the hot oven for 10 to 15 minutes until warmed through. If you prefer a crispier pita bake for a further 5 to 7 minutes. Serve warm with baba ghanoush.
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 61160,"Pumpkin Spice Breakfast Smoothie One 15-ounce can pumpkin puree One 12-ounce can evaporated milk
1/2 cup maple syrup
1 tablespoon plus 1 teaspoon instant espresso powder
2 teaspoons pumpkin pie spice
2 teaspoons pure vanilla extract 4 cups ice
Instructions: Combine the pumpkin puree, evaporated milk, maple syrup, espresso powder, pumpkin pie spice, vanilla extract and ice in a blender and blend on high until completely blended and smooth. Pour and serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 61161,"Macaroni and Cheese 10 cups water Kosher salt 3 cups elbow macaroni (preferably De Cecco brand, if available) 1 quart heavy cream 2 cloves garlic, peeled and lightly crushed with the back of a knife 2 tablespoons Dijon mustard 3 to 3 1/2 cups grated Gruyere Freshly ground white pepper 1/2 cup finely grated Parmesan 1/2 cup grated sharp Cheddar Worcestershire sauce, to taste Hot sauce, to taste 1/3 to 1/2 cup toasted bread crumbs Instructions: Preheat the oven to 350 degrees F. In a large pot, bring the water to a rolling boil. Add the salt. Taste the water. It should be salty like sea water. Add the macaroni and stir, with a wooden spoon or large slotted spoon, to ensure the macaroni does not stick to the bottom of the pot as it cooks. Cook until the macaroni is still quite firm, 8 to 10 minutes. Pour the macaroni and water into a strainer placed over the sink. Allow the water to drain out, reserving approximately 1 cup of the liquid. In the same pot, bring the cream, garlic cloves, and the reserved cooking liquid to a simmer. Add the mustard and 3 cups of the Gruyere. Season with salt and pepper, to taste. Simmer gently, stirring constantly, until the cheese is melted and has integrated with the cream. Add the Parmesan and Cheddar. Stir with a wooden spoon and simmer again until smooth. Add a splash of Worcestershire and a splash of hot sauce. Stir to blend. Taste for seasoning. Add the macaroni to the cream and stir gently to blend. Allow the macaroni to rest on the stove, 5 to 10 minutes, so the pasta absorbs the flavors. Remove and discard the garlic cloves. Fill a baking dish with the macaroni mixture, top with the bread crumbs, the remaining Gruyere cheese and bake 10 to 12 minutes or until the bread crumbs crust on top. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 61162,"Mexican Migas 2 corn tortillas Vegetable oil Butter 1 tablespoon diced bell pepper 1 tablespoon diced onion 1 tablespoon diced tomato 2 eggs Instructions: In a skillet, fry corn tortillas in hot vegetable oil until crispy. Drain. Remove oil from heat, Cut tortillas into bite-sized pieces. In butter, saute bell peppers and onion until soft. Add tomatoes. Beat eggs well. Add eggs to sauteed vegetables. Add tortilla chips. Scramble until eggs are done. ","[Rioja, Tempranillo, Garnacha]" 61163,"Peachy Beer Cocktail 1 part DeKuyper? Peachtree 3 parts wheat beer Instructions: Add DeKuyper® Peachtree Schnapps to pilsner glass & top with chilled wheat beer. Stir gently & garnish with peach slice (optional). Drink smart&reg DeKuyper® Cordials & Liqueurs, 15%-50% ALC./VOL. ©2012 John DeKuyper & Son, Frankfort - Clermont, KY Sauza® Tequila, 40% ALC./VOL. ©2011 Sauza Tequila Import Company, Deerfield, IL ","[Moscato, Riesling, Gewrztraminer]" 61164,"Cedar Smoked Salmon Caesar with Meyer Lemon Truffle Anchovy Vinaigrette 1 baguette or small loaf bread 2 ounces melted butter 1 ounce virgin olive oil Salt and freshly ground black pepper 2 cloves garlic 2 ounces Meyer lemon juice, regular lemon juice can be substituted 2 ounces red wine vinegar 1 anchovy fillet 1 tablespoon Dijon mustard 1 teaspoon Worcestershire 3 dashes hot sauce Salt and pepper 1 egg yolk 1 ounce truffle olive oil 2 ounces fruity virgin olive oil Grated Parmesan 4 (2 1/2-ounce) chunks salmon fillets 1 ounce light olive oil Kosher salt Freshly ground black pepper 8 romaine hearts or 4 heads regular romaine, small as possible, trimmed 1 to 2 ounces grated Parmesan Instructions: Preheat the oven to 375 degrees F. To make the croutons: Cut the bread into squares. Combine melted butter and olive oil. Toss bread squares in the oil and melted butter combination and season with salt and pepper. Place on a baking sheet in 1 layer. Bake, tossing several times in the cooking process, until they are golden brown, crispy on the outside and a little soft inside, 10 to 15 minutes. Cool at room temperature and reserve. Do not refrigerate. To make the vinaigrette: In a food processor, add garlic, lemon juice, vinegar, anchovy fillet, Dijon, Worcestershire, hot sauce, salt, pepper, and egg yolk and process for 15 seconds. With the processor running, slowly drizzle in the truffle oil and the olive oil. This recipe will make twice the amount that you need for a salad for 6 people. It is difficult to make a smaller quantity in a food processor. The vinaigrette will keep up to 1 week, well covered, in the refrigerator. The salad is good enough to serve twice in 1 week. Preheat a grill to high. To make the Salad: In a mixing bowl, drizzle the chunks of salmon with enough oil just to coat. Season with salt and pepper. Remove the plank from the water and brush with some oil. Place the plank either on the grill or next to an open fire in a wood oven. Allow it to just catch fire. Put it out, and do the same to the other side of the plank. Place the fish pieces directly onto the plank, about 1-inch apart. Return it to the grill. The plank should be arranged near the fire so that it smolders on the edges, creating smoke that surrounds the fish. Allow this to continue, placing it near the fire in such a way that it smolders but does not catch fire. Cook the fish to medium rare, about 6 minutes. While the salmon is cooking, place the whole, but separated romaine leaves in a large mixing bowl with the croutons. Ladle about 1/2 of the vinaigrette over the whole leaves, season with salt and pepper and toss just to coat the leaves. Sprinkle the grated Parmesan over the salad and give the salad a final gentle toss. Arrange the leaves and the croutons on 6 chilled plates. Flake the salmon on its natural separations and divide evenly over the salads. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 61165,"Parmesan Crusted Salmon 1 (6-ounce) salmon fillet, skin off 1/4 cup Parmesan, finely grated Salt and freshly ground black pepper Salt and freshly ground black pepper
4 ounces sun dried tomatoes, packed in olive oil 1 clove garlic 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil 1 clove garlic 1/2 cup basil leaves 1/4 cup grated Parmesan Salt and freshly ground white pepper Salt and freshly ground white pepper
Parmesan Crisps, recipe follows Sauteed Asparagus, recipe follows Mashed Potatoes, recipe follows 1/4 cup Parmesan, coarsely grated 4 green asparagus 1/2 tablespoon butter Salt and white pepper Salt and white pepper 2 large russet potatoes, peeled and cut into 1/8ths 1/2 cup cream
2 tablespoons butter Salt and freshly ground white pepper Salt and freshly ground white pepper Instructions: Lightly season the salmon with salt and pepper. Generously coat 1side of the salmon with the finely grated Parmesan. In a non-stick saute pan, add approximately 3 tablespoons vegetable oil and place over high heat. When the oil is hot, carefully place the salmon in the pan cheese side down. Turn temperature down to medium heat and allow the salmon to cook about 4 minutes before flipping over. The idea is to form a nice crispy, lightly brown crust. Turn salmon and allow to cook another 3 or 4 minutes. Remove from pan and set aside in a warm place until plating.
Sun-Dried Tomato Pesto Paste:
In a blender or food processor, add the sun-dried tomatoes along with their oil, the garlic cloves, and 1/4 cup of extra-virgin olive oil. Process the mixture on high speed approximately 1 minute until almost smooth. The mixture should be slightly chunky. Season with salt and pepper, to taste.
Basil Pesto
In a blender or food processor, place the extra-virgin olive oil and garlic clove. Process until smooth. Add the basil leaves, and process for about 1 minute until mixture is relatively smooth. Add the Parmesan and process again until fully incorporated. Season the pesto with salt and pepper, to taste.
To plate:
Place a small mound of mash potatoes in the center of the plate. Place the asparagus on top of the mashed potatoes at an angle. Then put the salmon nicely on the plate, overlapping the asparagus. Drizzle the plate with both pestos and garnish the plate with the Parmesan crisp by securing it in the bed of mashed potatoes. Preheat the oven to 350 degrees F.
Heavily grease a cookie sheet (parchment paper is optional, but if using parchment, make sure it is heavily greased). In a 5-inch diameter circle, sprinkle the coarsely grated Parmesan. Make sure there is just enough to fill the circle, don't over do it! Place in oven and bake for approximately 8 minutes, or until golden brown. Remove from oven and allow to cool before lifting from cookie sheet. Be extremely gentle with them they are very brittle when cool. Cut off about 2 inches of the ends of the asparagus, as they tend to be very coarse and tough. Blanch asparagus in boiling, well-salted water until tender. Shock them in ice water to keep them from cooking any further and hold them until you are ready to plate. Right before plating, in a saute pan over a low flame, melt the butter with the asparagus. Once the asparagus are hot, season with salt and white pepper. Place the potatoes in cold, salted water over high heat. Cook thoroughly and strain. In a separate pot, heat heavy cream and butter. Using a potato masher, mash potatoes. Slowly incorporate the cream and butter mixture. Season with salt and white pepper, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 61166,"Italian Skillet Eggs 2 Tbsp. I Can't Believe It's Not Butter!? Spread 1 cup sliced mushrooms 6 ounces baby spinach leaves(about 6 cups) 1-? cups Ragu? Chunky Pasta Sauce 6 eggs ? cup shredded low fat mozzarella cheese 1 Tbsp. thinly sliced fresh basil leaves(optional) Instructions: Melt I Can't Believe It's Not Butter!® Spread in large skillet over medium heat and cook mushrooms, sitrring occasionally, until golden, about 5 minutes. Stir in spinach, cook unitl wilted, about 1 minute. Stir Pasta Sauce into skillet; heat through. Carefully break eggs into skillet, evenly spaced. Do Not Stir. Cover and cook over medium heat until egg whites have set and yolks reached desired doneness. Sprinkle with cheese and basil before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 61167,"Road to Morocco Lamb with Pine Nut Couscous 2 1/2 pounds boneless leg of lamb, cut into bite size pieces 1 rounded tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 2 teaspoons turmeric, 2/3 palm full 2 teaspoons cumin, 2/3 palm full 1 1/2 teaspoons coriander, 1/2 palm full 1 teaspoon paprika, 1/3 palm full 1/2 teaspoon cinnamon, eyeball it in your palm 1/4 teaspoon ground cloves, eyeball it in your palm 3 tablespoons extra-virgin olive oil, 3 turns of the pan 2 medium onions, thinly sliced 3 cloves garlic, chopped 20 to 24 pitted dates, halved, about 1 cup 1 quart chicken stock 2 tablespoons butter 3 tablespoons pine nuts, a generous palm full 2 cups couscous 4 scallions, chopped Instructions: Place lamb in a food storage bag. Combine the 7 spices in a small bowl. Sprinkle into the bag and seal bag. Shake and evenly coat the lamb pieces in the spices. Heat a large, deep skillet over medium-high to high heat. Add 3 tablespoons extra-virgin olive oil, 3 turns of the pan, then the lamb. Sear the lamb and caramelize the meat all over, 5 to 7 minutes. Add the onions and garlic and cook 5 minutes more. Add the dates and 2 cups of chicken stock to the pan and cover. Cook 7 to 8 minutes more to plump the dates and soften the onions. Remove cover and adjust seasonings. During the last 5 minutes the lamb has to cook, melt butter and toast pine nuts. Add 2 cups stock and bring to a boil. Remove pan from heat, add couscous and cover pan. Let stand 5 minutes. Remove lid and fluff with fork. Serve lamb over couscous in shallow dishes and garnish with chopped scallions. ","[Syrah, Tempranillo, GSM Blend, Barbera]" 61168,"Make-It-Mine Pork Kabobs 1 pound boneless pork loin or tenderloin, cut into 1?-inch cubes ? cup reduced-sodium soy sauce 2 tablespoons rice vinegar 1 tablespoon fresh ginger, grated 1 teaspoon Dijon-style mustard or ? teaspoon Chinese Five Spice 1 small red or orange sweet pepper, cut into 1-inch squares* (See Cook's Note) 6 ounces shiitake mushroom caps or white mushroom caps, halved if needed* (See Cook's Note) 1 small zucchini, halved lengthwise and cut into ?-inch pieces* (See Cook's Note) ? cup pepper jelly or orange marmalade, melted 8 skewers Instructions: In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon-style mustard (or Chinese Five Spice); seal bag and refrigerate for 1 to 4 hours. Prepare medium-hot fire with charcoal or preheat gas to medium high. Remove pork from marinade, and discard marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Grill kabobs directly over fire, turning to brown evenly, for 5 minutes. Brush kabobs with the melted jelly. Continue to grill for 3 to 10 minutes more or until tender. Let rest 3 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 61169,"Tortilla Chips Vegetable oil for frying Twelve 6-inch corn tortillas (preferably white) Fine salt Instructions: Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F. Meanwhile, stack the tortillas, and cut the pile into sixths to make chips. Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 61170,"Smoky Beer Burgers with Creamy Mustard Sauce 2 pounds lean ground sirloin 1/3 pound smoked Gouda cheese, diced into 1/4 to 1/2-inch cubes 1 medium onion or 1/2 large onion 2 teaspoons smoked sweet paprika, 2/3 palm full 1 teaspoon ground cumin, 1/3 palm full Grill seasoning (recommended: Montreal Steak Seasoning) Coarse salt and freshly ground black pepper 2 cloves garlic, grated or finely chopped Generous handful finely chopped fresh flat-leaf parsley 1 tablespoon Worcestershire sauce 1/2 (12-ounce) bottle beer Extra-virgin olive oil, for drizzling 1/2 cup spicy brown mustard 1/4 to 1/3 cup sour cream 2 to 3 tablespoons chopped fresh dill or 1 teaspoon dried dill 4 crusty Kaiser rolls, split and lightly toasted Green or red leaf lettuce, for topping Sliced sweet bread and butter pickles, for topping Instructions: Preheat grill over medium-high heat. Place the meat in a bowl and add the cheese. Peel the onion and halve it, if using the medium onion. Grate about 3 to 4 tablespoons of onion directly over the meat into the bowl. Finely chop the remaining onion and reserve for topping. Add spices to meat: paprika, cumin and about 1 tablespoon of grill seasoning and/or some salt and pepper. Add garlic, parsley and Worcestershire and beer then form 4 large patties making them a little thinner at the center than at edges. Burgers plump when you cook them so this will prevent burger bulge. Drizzle a little olive oil over the burgers then grill about 4 minutes on each side for medium rare, 5 minutes on each side for medium and 6 to 7 minutes on each side for well done. Mix mustard and sour cream with dill. Serve patties on bun bottoms and top with lettuce, pickles, chopped raw onion. Slather bun tops with sauce and serve. ","[Chardonnay, Pinot Grigio, Riesling, Tempranillo]

" 61171,"Bruleed Cheese Grits 1 cup stone-ground grits Kosher salt 1 1/2 cups grated cheddar or jarlsberg cheese (about 6 ounces) 1 1/2 cups grated gruyere cheese (about 6 ounces) 1 cup grated aged gouda cheese (about 4 ounces) 2 tablespoons unsalted butter Instructions: Put the grits in a large heatproof bowl and cover with water by 3 inches. Stir, then carefully pour off the water. Stir in 4 cups fresh water and cover the bowl tightly with aluminum foil.
Fill a large wide pot halfway with water and bring to a boil. Set the bowl on top of the pot (do not let the bowl touch the water) and reduce the heat to medium; cook the grits, undisturbed, 1 hour. Uncover, add a heaping teaspoon of salt and stir until smooth. Re-cover and continue cooking, adjusting the heat as needed to keep the water at a simmer, until the grits are tender and creamy, about 1 more hour; stir until smooth. Keep warm until ready to serve.
Just before serving, preheat the broiler. Combine the cheddar, gruyere and gouda in a bowl; add all but 1 cup of the cheese mixture to the grits along with the butter and stir until melted. Transfer to a 2-quart flameproof baking dish and sprinkle with the reserved cheese. Broil until the cheese is golden and bubbly, 5 to 8 minutes. Let rest 5 minutes before serving.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 61172,"Chipotle-Pecan Candied Popcorn Nonstick cooking spray, for spraying the baking sheet 1 cup pecans, roughly chopped
1/2 cup popcorn kernels, freshly popped
1 cup packed dark brown sugar
4 tablespoons (1/2 stick) unsalted butter 1/4 cup honey
1 teaspoon salt
1 teaspoon chipotle powder
1/4 teaspoon baking soda
Instructions: Preheat the oven to 250 degrees F. Generously spray a baking sheet with cooking spray. Mix the chopped pecans and warm popcorn on the prepared baking sheet. Place in the oven while preparing the syrup. Combine the brown sugar, butter and honey in a heavy medium saucepan. Whisk over medium-low heat until the sugar dissolves and the butter is completely melted. Increase the heat to high and boil for 4 minutes, stirring constantly. Remove from the heat, add the salt, chipotle powder and baking soda and mix to evenly incorporate. Slowly pour the syrup over the popcorn-pecan mixture. Stir gently to make sure the popcorn and nuts are completely coated. Bake until the caramel is dry and has hardened, about 1 hour. Let cool before serving. ","[Malbec, Tempranillo, Barbera, Zinfandel]" 61173,"Bourbon Apple Galette 4 pounds assorted apples, such as McIntosh, Honeycrisp, Braeburn and/or Golden Delicious 1/4 cup bourbon 2 tablespoons fresh lemon juice 4 tablespoons unsalted butter 2/3 cup granulated sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger One 14.1-ounce package refrigerated pie dough All-purpose flour, for rolling 1 large egg, lightly beaten 1 tablespoon coarse sugar Instructions: Preheat the oven to 400 degrees F. Make the filling: Peel the apples and slice about 1/4 inch thick. Toss with the bourbon and lemon juice in a medium bowl.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add half of the apples and sprinkle with half of the granulated sugar. Cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Reduce the heat to medium and cook until the apples soften, about 7 minutes. Transfer to a bowl. Add the remaining 2 tablespoons butter to the skillet and repeat with the remaining apples and sugar. Add to the bowl and toss with the cinnamon and ginger. Let cool completely.
Roll one of the dough rounds on a lightly floured surface into a 12-inch disk (reserve the other dough round for another use). Transfer the dough to a baking sheet. Starting 2 inches from the edge, spoon the apple filling in a circle in the center of the dough. Fold and pleat the dough over the edge of the filling. Brush the crust with the beaten egg and sprinkle with the coarse sugar. Bake until the crust is brown and the apples are tender and caramelized, about 55 minutes. Cool the galette briefly on a wire rack. Cut into wedges and serve. ","[Burgundy, Merlot, Zinfandel, Tempranillo]" 61174,"Grilled Cheese Sandwich with Red Onion Jam 3 tablespoons olive oil 1 large red onion, sliced 3 tablespoons brown sugar 1/4 cup red wine vinegar 3 tablespoons water 1/2 pound Taleggio, cut into 8 slices 1/4 pound Gorgonzola, cut into 4 slices 4 tablespoons butter, softened 1 loaf crusty rustic Italian bread, sliced Instructions: Heat the olive oil in a large skillet over medium-low heat. Add the onions and cook until soft and translucent about 10 to 15 minutes. Add the sugar, red wine vinegar and 3 tablespoons water and cook until the liquid is reduced completely and the onions are caramelized, about 10 minutes. Set aside. Butter the outside of each slice of bread and arrange, butter side down, on a sheet pan. Put 1 piece of Taleggio onto a slice of the buttered bread, then a piece of Gorgonzola. Top with a heaping tablespoon of the onion jam, and another slice of the Taleggio. Cover it another slice of bread. Repeat with remaining ingredients. Heat a large skillet over medium-low heat. Put the sandwiches into the skillet and cook until the bread is toasted and golden and cheese is melted, about 4 minutes per side. Slice each sandwich in half and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 61175,"Chicago Gumbo 1 tablespoon extra-virgin olive oil 1 pound bulk sweet Italian sausage
1 clove garlic, minced
1 yellow onion, slivered
1 small green bell pepper, stemmed, seeded and sliced lengthwise
1 small red bell pepper, stemmed, seeded and sliced lengthwise
1 teaspoon smoked paprika
Pinch cl flakes
1 tablespoon tomato paste
1/2 cup dry red wine
One 14.5-ounce can diced tomatoes with liquid
4 cups cooked white rice
2 tablespoons thinly sliced fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
1 cup jarred oil-packed giardiniera (pickled Italian vegetables), drained and roughly chopped
Aged provolone, for grating
Instructions: Heat the oil in a large skillet over medium heat. Cook the sausage, breaking up with a wooden spoon, until browned, about 5 minutes. With a slotted spoon, transfer the meat to a bowl. Add the garlic, onion, green pepper, red pepper, paprika and cl flakes to the pan. Cook, stirring, until softened, about 5 minutes. Add the tomato paste and cook, stirring, until the paste begins to caramelize, 2 to 3 minutes. Pour in the wine and cook until nearly evaporated, about 1 minute. Add the tomatoes with their juices and simmer until very thick and the liquid is evaporated, 6 to 8 minutes. Stir the cooked sausage into the peppers and onions along with the rice, basil and parsley. Cook briefly until heated through. Divide the mixture among 4 shallow bowls. Scatter about 1/4 cup of the chopped giardiniera over the top of each and garnish each bowl with some grated provolone. Serve immediately. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 61176,"Soft Shell Crab Basket 2 large soft-shell crabs 2 quarts vegetable oil for frying Large pot for frying 2 cups buttermilk Grated zest of one lemon Salt and pepper 1/4 cup Old Bay seasoning 2 cups flour Instructions: Start by cleaning the soft-shell crabs, removing the gills and the skirt flap. Refrigerate until ready to cook. On the stove, over medium heat slowly bring the vegetable oil to 325 degrees. Then lower the heat to hold the temperature. While the oil is heating prepare the buttermilk by mixing in the grated lemon zest and season with salt and pepper. In a shallow pie tin combine the flour and the Old Bay seasoning. The correct way to batter using flour is a method known as dry-wet-dry, so start by coating the crabs with the seasoned flour then dredging them into the buttermilk and then back into the flour. Carefully using tongs drop the crabs into the oil and fry until crisp, when golden brown, remove from oil and drain on a paper towel. Serve the crabs in a basket with French fries, coleslaw, grilled corn, tartar sauce, and lemon. Another delicious serving method is to eat on white toasted bread with lettuce & tomato and mayonnaise. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 61177,"Fruit Crumble 2 cans (15.25 oz. each) Del Monte? Yellow Cling Sliced Peaches, drained 1 can (15.25 oz.) Del Monte? Pineapple Chunks in 100% Juice, drained 1/2 cup all-purpose flour 1/2 cup packed dark brown sugar 1/4 tsp. ground cinnamon 1/3 cup cold butter or margarine (Optional) low-fat vanilla ice cream or frozen yogurt Instructions:

1. Preheat oven to 350 degrees F.
2. Place the peaches and pineapple in an 8-inch by 8-inch baking dish.
3. Stir together the flour, sugar and cinnamon in a medium bowl. Cut in butter until mixture is crumbly and butter pieces are about the size of a pea. Sprinkle evenly over fruit.
4. Bake 30 minutes or until topping is crisp and golden. Serve warm with ice cream, if desired. ","[Chardonnay, Riesling, Moscato, Merlot]" 61178,"Grilled Orange, Habanero-Marinated Shrimp, and Octopus Skewers 2 tablespoons plus 1/4 cup extra-virgin olive oil, divided, plus more for the grill 3 pounds (1.36 kg) octopus, cleaned, head separated from tentacles 1/2 medium white onion (6.7 oz/190 g), chopped 1 cl habanero (0.37 oz/10.7 g), halved, stemmed and seeded 10 garlic cloves, finely grated, divided 4 wide strips orange zest 1 small bunch of fresh flat-leaf parsley 1/4 cup fresh lime juice 1/4 cup fresh orange juice 1/2 teaspoon ground chiles de rbol or clhile flakes 2 1/4 teaspoons Morton kosher salt (0.56 oz/16 g) 2 pounds (907 g) tail-on jumbo shrimp, peeled and deveined 1 large red onion (13.7 oz/389 g), chopped into 2-inch pieces 1 pint cherry tomatoes 2 large yellow bell peppers (13.8 oz/392 g), stemmed, seeded and cut into 2-inch pieces Instructions: Arrange a rack in the lower third of the oven and preheat to 300? F. In a large Dutch oven over medium-high, heat 2 tablespoons of the oil. Cook half of the octopus, turning with tongs occasionally, until browned on all sides, for 3 to 5 minutes. Transfer to a plate and repeat with the remaining octopus. To the pot, add the white onion, cl habanero and half of the garlic and cook, stirring, until browned, for 5 to 6 minutes. Add 2 cups water; bring to a boil. Add the octopus, orange zest and parsley. Cover the pot and transfer to the oven. Braise until the octopus is tender and a knife pierces the thickest tentacle with little resistance, for 1 1/2 to 2 hours. Uncover the pot and let the octopus cool in the liquid. Remove the octopus from the pot. Using a paper towel, wipe the skin off the tentacles, leaving the suckers intact. Cut the tentacles into 2-inch pieces, then cut the head into quarters. Discard the braising liquid. In a large bowl, whisk the lime juice, orange juice, chiles de rbol and the remaining garlic and 1/4 cup oil. Transfer 1/4 cup of the mixture to a small bowl; set aside. Whisk the salt into the remaining mixture in the large bowl. Add the octopus, raw shrimp, red onion, tomatoes and bell peppers and toss to coat. Cover the bowl and let marinate for 15 minutes. Thread the octopus and shrimp on metal skewers, alternating with the onion, peppers and tomatoes, and transfer to a baking sheet. Prepare a grill for high heat. Use tongs and an old, clean kitchen towel to brush the grates with oil. Grill the brochetas, turning occasionally, until lightly charred on all sides, for 4 to 6 minutes. Transfer the brochetas to a platter and brush with the reserved lime mixture. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 61179,"Crab Fries Oil, for frying, optional 15 ounces frozen french fries 1 ounce Fry Seasoning, recipe follows 2 ounces Char Grill Butter, recipe follows, melted 4 ounces Char Grill Cheese, recipe follows 2 ounces lump crabmeat 4 ounces Crab Mayo, recipe follows 3/4 cup paprika 3/4 cup kosher salt 1/2 cup chili powder 1/2 cup granulated garlic 2 tablespoons cayenne pepper 2 pounds butter 1/2 cup lemon juice 1/4 cup minced garlic 1/4 cup hot sauce 1/4 cup Worcestershire sauce 2 tablespoons kosher salt 1 1/2 tablespoons granulated garlic 1 ounce liquid smoke 3 1/2 cups shredded Parmesan 1 1/2 cups shredded mozzarella 1 tablespoon granulated garlic 1 bunch fresh parsley, chopped 1 bunch fresh parsley, finely chopped 1/2 red onion, small dice 3/4 cup mayonnaise 1/4 cup lemon juice 1/4 cup hot sauce 1 tablespoon honey 1 tablespoon seafood seasoning, such as Old Bay Instructions: Prepare your preferred method for frying french fries, such as oil on a stovetop, countertop fryer or air fryer at 350 degrees F. Drop the frozen fries into the oil and cook for 8 minutes (if you prefer a little extra-crisp, cook for an additional 2 minutes). Transfer to a medium bowl. Season with the Fry Seasoning to taste. Drizzle with the Char Grill Butter and toss until the fries are all covered. To a bowl or plate of your choice, add a layer of fries, an even layer of the Char Grill Cheese, lump crab and a drizzle of the Crab Mayo on top, then repeat the process. In a medium bowl, combine the paprika, salt, chili powder, granulated garlic and cayenne. Stir with a whisk until all ingredients are incorporated. Store in an airtight container, up to 1 month. In a medium stockpot, combine the butter, lemon juice, garlic, hot sauce, Worcestershire, salt, granulated garlic, liquid smoke and 1/2 cup water. Melt the butter on low heat, then turn the heat to medium and bring to a simmer. Cook for 5 minutes, then turn off the heat. (Be sure not to bring the mixture to a boil.) Store in an airtight container for up to 7 days. Combine the Parmesan, mozzarella, granulated garlic and parsley in a large mixing bowl. Transfer to a food processor and pulse until chopped into small pieces. Can be stored in the refrigerator for up to 7 days. In a large bowl, combine the parsley, onion, mayonnaise, lemon juice, hot sauce, honey and seafood seasoning until all ingredients are fully incorporated. Refrigerate in an airtight container for up to 7 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 61180,"Curried Banana with Rum Raisin Mascarpone 1/2 stick butter 4 ripe bananas, split lengthwise 2/3 cup dark rum 1 teaspoon curry powder 1 teaspoon ground cinnamon 2 tablespoons honey, plus 2 tablespoons 1 (8-ounce) package mascarpone 2 whipped egg whites 4 tablespoons golden raisins, soaked in 1/4 cup rum to soften 2 tablespoons chopped pecans Instructions: Melt the butter in a pan over medium low heat. Add the bananas, rum, curry, cinnamon and 2 tablespoons of honey. Cover the pan for about 10 minutes. Remove from the heat. Next, mix the mascarpone and whipped egg white in a large bowl. Add the remaining 2 tablespoons of honey and the rum-soaked raisins. Combine with the curried bananas, and top with pecans. ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Moscato]" 61181,"Summer Chopped Salad with Ranch Dressing 1 clove garlic Kosher salt and freshly ground black pepper 1 cup mayonnaise 1/3 cup buttermilk 1 teaspoon white wine vinegar 2 tablespoons minced chives 2 tablespoons minced flat-leaf parsley 1 scallion (white and green parts), thinly sliced 8 ounces small red-skinned potatoes, halved Kosher salt and freshly ground black pepper 1 cup fresh corn kernels (from 2 ears of corn) 1 cup chopped fresh green or wax beans 1 cup small broccoli florets 1 cup cherry tomatoes, halved 1 Kirby cucumber with peel, chopped 4 cups torn mixed greens, such as arugula, romaine and watercress 1 cup sprouts, such as alfalfa, broccoli, radish or pea, optional Instructions: For the ranch dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon salt and, with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl. Add the mayonnaise, buttermilk, vinegar, chives, parsley and scallions and whisk well to make a creamy dressing. Use immediately or refrigerate in a tightly sealed container for up to 3 days. (Makes about 1 1/3 cups.) For the salad: Put the potatoes in a small saucepan with enough cold water to cover and season with salt. Bring to a boil and then simmer, uncovered, until just tender, about 5 minutes. Drain and put in a large bowl. Bring a medium saucepan of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the corn, beans and broccoli to the boiling water and cook until crisp-tender, about 2 minutes. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them dry and add to the bowl of potatoes along with the tomatoes and cucumber. Toss the salad with 1/2 cup of the dressing. Taste, and add more salt and pepper if desired. (The salad may be prepared up to this point 2 hours ahead and refrigerated.) When ready to serve, toss the salad with the greens and the sprouts if desired, and with a bit more dressing if you like your salad on the well-dressed side. Pass the remaining dressing at the table. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 61182,"Pear Ginger Crumble 1/4 cup oat flour or whole wheat flour 2/3 cup old-fashioned oats 1/2 cup packed light brown sugar 1 teaspoon ground cinnamon 1/8 teaspoon salt 1/4 cup canola oil 3 pounds firm but ripe pears, peeled, cored and cut into 1/4-inch slices 1 tablespoon fresh lemon juice 1 tablespoon freshly grated ginger 2 tablespoons sugar 1 1/2 tablespoons all-purpose flour 1 1/2 cups reduced-fat vanilla ice cream or frozen vanilla yogurt, optional Instructions: Preheat the oven to 375 degrees F. For the topping: Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened. For the filling: Combine the pears slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend. Spray an 8 by 8-inch baking dish with cooking spray. Transfer the pear mixture to the dish. Sprinkle the topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of ice cream, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 61183,"Smashed Potato Gratin 3 pounds Yukon gold potatoes 3 garlic cloves, peeled Kosher salt 1 cup milk 1 cup sour cream 2 cups grated Cheddar 3/4 cup panko bread crumbs 1/2 cup grated Parmigiano-Reggiano Pinch cayenne pepper 1 bunch chives Instructions: Cut the potatoes into quarters and place in a large saucepan with the garlic cloves. Fill the pot with water and season generously with salt. Taste the water, it should taste salty. Bring the pot to a boil over medium heat and cook the potatoes until they are fork tender. (A fork, not a knife should slide in and out easily.) Preheat the oven to 350 degrees F. When the potatoes are tender, drain the water from them and return the potatoes and garlic to the pan. Add the milk and sour cream. Using a potato masher or big spoon, gently mash the potatoes. Stir in the Cheddar, then taste and season with salt, if needed. Transfer the mixture to a baking dish. Combine the panko, grated Parmesan and the cayenne in a small bowl. Sprinkle it over the top of the potato mixture and bake until hot all the way through and is crispy and brown on top, about 20 minutes. Remove from the oven, garnish with chopped chives and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61184,"Spicy Pineapple Margarita 2 slices pineapple, cored 1/2 Fresno cl, sliced lengthwise
2 ounces lime juice plus 2 lime wheels plus lime wedges, for rimming the glasses Kosher salt, for rimming the glasses 4 ounces tequila blanco
3 ounces pineapple juice
1 1/2 ounces triple sec
Instructions: Preheat a grill to high heat. Grill the pineapple and cl on both sides until charred, 2 to 3 minutes per side. Let cool. Use the lime wedges to moisten the outer rims of 2 rocks glasses; dip in the salt. Fill with ice and set aside. Muddle the cl and pineapple in a shaker until broken up. Add the tequila, pineapple juice, triple sec and lime juice. Shake vigorously for 30 seconds. Strain into the glasses over the ice. Garnish each with a lime wheel. ","[Tequila, Mezcal, Cava, Sauvignon Blanc]" 61185,"Salsa Cheddar Chicken 2 Tbsp. KRAFT Light Zesty Italian Dressing 4 small boneless skinless chicken breast halves (1 lb.) 1 large green pepper, cut into thin strips 1 large tomato, chopped 1 cup salsa 1 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese 2 cups cooked brown rice Instructions: HEAT dressing in large skillet on medium heat. Add chicken; cover. Cook 4 to 5 min. on each side or until lightly browned. Remove from skillet; cover to keep warm. ADD peppers to skillet; cook 5 min., stirring frequently. Stir in tomatoes and salsa. Return chicken to skillet; simmer, covered, on medium-low heat 10 min. or until chicken is done (165 F). TOP with cheese; cook, covered, 4 to 5 min. or until melted. Serve over rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61186,"The Grease Fire One 10-ounce pizza crust (use your favorite) 1 tablespoon cornmeal 1 1/4 cups spicy pizza sauce (use your favorite) 1 cup shredded mozzarella 4 jalapenos, sliced into coin-size bites 2 to 3 teaspoons finely chopped fresh garlic 1/2 cup finely diced red onions 12 ounces spicy Italian sausage, removed from its casing Instructions: Remove your favorite pizza dough from the refrigerator 1 hour prior to making the pizza. Preheat the oven and pizza stone to 475 degrees F. Roll out the dough to desired thickness. Add the cornmeal to the pizza peel and place the dough on it. (The cornmeal will prevent the dough from sticking.) Evenly cover the dough with the pizza sauce and mozzarella. Add the jalapenos, fresh garlic and red onions. Finally, put some pizza sauce on your hands and with both hands squeeze small portions of sausage on to the pizza. Now wash your hands! Shake the pizza peel to make sure the pizza will slide off the peel onto the stone. Bake until crispy, 9 to 13 minutes. Add a bit of your favorite spices (chili powder, paprika, or even hot sauce) to amp up the spice. ","[Aglietto, Chianti, Tempranillo, Zinfandel]" 61187,"Warm and Creamy Bacon Dip 8 ounces softened cream cheese 16 ounces Daisy Brand Sour Cream 3 ounces bacon bits 2 cups shredded cheddar cheese 1 cup chopped green onion Instructions: Bring cream cheese to room temperature. Preheat oven to 400 degrees. In a bowl, combine all ingredients. Place in 1-quart baking dish. Cover. Heat 25-30 minutes or until hot. Serve with assorted fresh vegetables, crackers and/or chips. Makes 3 cups. *Serving option: Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 degree oven for 30 minutes. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 61188,"Turkey Leg and Wing Confit with Roasted Breast One 12- to 14-pound turkey, leg quarters and wings removed, breast kept whole Kosher salt and freshly ground black pepper 8 cloves garlic, minced, plus 2 heads, halved 1 large shallot, minced, plus 2 shallots, halved 16 sprigs thyme, leaves stripped from half and roughly chopped 12 sprigs rosemary, leaves stripped from half and roughly chopped 8 bay leaves, half roughly chopped 4 cups rendered duck or chicken fat, or extra-virgin olive oil
1 orange, halved Pear Chutney, recipe follows 1 3/4 pounds fresh pears, peeled, cored and chopped 1 small shallot, finely chopped 1/2 cup light brown sugar 1/2 cup golden raisins 1/2 cup plus 1 tablespoon rice wine vinegar
Kosher salt and freshly ground black pepper Instructions: Put the turkey legs and wings in a large bowl and sprinkle with 2 tablespoons salt and 1 tablespoon pepper. Add the minced garlic and shallot and chopped thyme, rosemary and bay leaves and rub all over until evenly coated. Cover and refrigerate overnight. Scrape off as much of the seasoning mixture as possible from the turkey legs and wings and discard. Blot dry with paper towels. Melt the duck fat in a large wide pot or Dutch oven over medium heat. Nestle the turkey legs and wings skin-side up in the pot so that they're submerged in the fat. Bring to a very gentle simmer, cover and cook until the leg meat is extremely tender, but not falling apart, about 2 hours. Turn off the heat and set aside. The recipe can be prepared to this point up to 2 days in advance. Keep the turkey submerged in the fat and refrigerate it.
Meanwhile, prepare and roast the turkey breast. Position an oven rack in the lower third of the oven, remove the top rack, and preheat to 425 degrees F. Sprinkle the breast generously inside and out with salt and pepper. Stuff the cavity with the halved garlic and shallots, the remaining thyme, rosemary and bay leaves and the orange. Prop the breast up by placing two balls of aluminum foil under the space where the wings would attach, so that it doesn't topple over. Brush the skin with some of the rendered duck fat, and roast until just starting to brown, about 30 minutes. Reduce the oven temperature to 350 degrees F and continue cooking until golden brown and an instant-read thermometer inserted in the deepest part of the breast registers 160 degrees F, about 30 minutes more. Remove the turkey from the oven and set aside to rest. While the turkey rests, finish the legs and wings. Carefully remove the legs and wings from the fat and blot dry with paper towels. Put 1/4 cup of the fat in each of 2 large nonstick skillets. Heat over medium-high heat until shimmering. Add the legs and wings skin-side down and cook until deeply browned and crisp, about 5 minutes. Flip and continue cooking until browned on the second side and heated through, about 3 minutes more. Transfer the legs and wings to a serving platter. Carve the breast meat and transfer to the platter with the legs and wings. Serve with the Pear Chutney on the side. Combine the pears, shallot, sugar, raisins, 1/2 cup vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan. Bring to a boil and reduce the heat to a simmer. Cook, stirring occasionally, until thickened, 40 to 45 minutes. Remove from the heat and stir in the remaining tablespoon vinegar. Serve warm or chilled. Store in the refrigerator for up to 2 weeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61189,"Chocolate-Covered Maple Brandy Jellies with Nuts 4 envelopes gelatin (about 1 ounce) 1 1/2 cups half-and-half 1/2 cup sugar 1/2 cup maple syrup 4 envelopes gelatin (about 1 ounce) 1 cup simple syrup 1 cup brandy Five 3.5-ounce bars 64-percent dark chocolate, chopped 1 1/2 cups candied pecans, coarsely ground Instructions: For the maple cream layer: Line a 10-inch square cake pan with plastic wrap so that the plastic falls over the edges of the pan. Then place a square of parchment paper over the plastic in the bottom of the pan. In a small bowl, combine the gelatin with just enough water to cover and mix until incorporated. In a small saucepan bring the half-and-half to a simmer. Add the sugar and maple syrup, and stir until the sugar dissolves. Remove the saucepan from the heat and add the gelatin. Stir until incorporated. Pour the mixture into the prepared cake pan. Refrigerate until set, about 45 minutes. For the brandy layer: When the maple cream layer is completely set, begin on the brandy layer. In a small bowl, combine the gelatin with just enough water to cover and mix until incorporated. Bring the simple syrup to a simmer, then add the gelatin and whisk until melted together. Remove from the heat and stir in the brandy. Pour the brandy layer over the maple cream layer in the cake pan. Refrigerate until set, another 45 minutes. Using the plastic wrap as handles, carefully lift the layered gelatin from the cake pan. Slice into 1-inch squares. Fill a large saucepan with about 3 inches of water and bring to a boil. Fit a large glass or metal mixing bowl into the pot, making sure that the bottom of the bowl doesn't touch the water. Place the chocolate in the bowl and, using a heat resistant spatula, stir as the chocolate melts. Once fully melted, stir until a candy thermometer inserted in the chocolate reads 120 degrees F. Then pour the chocolate onto a clean, cool surface and push it back and forth with a spatula or bench scraper. You're looking to push it around to cool it down to 82 degrees F. This is tempering the chocolate. Transfer the chocolate to a clean bowl. Use a fork to dip the gelatin squares into the chocolate, tapping a bit to remove excess chocolate. Then place the squares chocolate-side up on a sheet pan fitted with a cooling rack. Repeat for the remaining gelatin squares. Garnish with the candied pecans while the chocolate is still hot so they stick to the candies. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]

" 61190,"Pinot Noir, Chanterelle, and Fresh Truffle Sauce 1 shallot, finely minced 1 clove garlic, finely minced 8 ounces Chanterelle mushrooms 4 ounces Pinot Noir 8 ounces demi-glace Salt and pepper, to taste 1/2 ounce fresh black truffle Instructions: Saute shallots, garlic, and chanterelle mushrooms in a little butter. Add Pinot Noir, and reduce to a syrupy consistency. Then add the demi-glace, simmer until the sauce has reached the proper consistency and correct the seasoning with salt and pepper. Garnish with shaved truffle. ","[Pinot Noir, Chardonnay, Meursault]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Red Wine and Mushroom Sauce 1 1/2 pounds steak (such as ribeye), trimmed of excess fat 1/4 cup red wine (such as Cab" 61191,"Whole Roasted Chicken 2 cups pearl onions, peeled 6 medium carrots, halved lengthwise
1/4 cup cheap white wine
Olive oil, for brushing One 3 1/2- to 4-pound whole chicken
Kosher salt and freshly ground black pepper
1 cup chicken stock
1 tablespoon grainy Dijon mustard
3 tablespoons unsalted butter Juice of 1/2 lemon
2 tablespoons chopped fresh tarragon stems and leaves Instructions: Preheat the oven to 400 degrees F. Position a rack in the center of the oven. Arrange the pearl onions and carrots in the bottom of a roasting pan. Drizzle with the wine. Set a roasting rack in the center of the pan on top of the vegetables and brush with the oil so that the chicken doesn't stick. Place the chicken, breast-side up, on the rack. Sprinkle the chicken all over with salt and pepper. Put the pan in the center of the oven and roast until the juices run clear or an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165 degrees F. (I calculate cooking about 15 minutes per pound of bird, so for a 4-pound bird I check the juices and temperature after 1 hour of cooking.) Remove the chicken from the oven and allow it to rest in the pan for at least 10 minutes or up to 20. Transfer the chicken to a cutting board, gently placing it breast-side down so the juices can flow through the breast meat as it rests for an additional 10 to 15 minutes. Place the roasting pan with the vegetables on a burner on the stove and add the chicken stock and mustard. Simmer gently, scraping any bits of chicken fat and skin from the bottom. Let the sauce simmer a little with the vegetables, 2 to 3 minutes. Add half the butter and cook, about 1 minute. Remove the vegetables from the pan to a plate. Add the lemon juice, half the tarragon and 1 more tablespoon butter. Allow the butter to melt, then remove the gravy to a serving bowl. Turn the chicken breast-side up on a cutting board and carve. (The cut side will need some seasoning.) Rub the remaining butter onto the carved chicken breast meat and season with salt. Sprinkle with the remaining tarragon. Serve the chicken with the sauce and vegetables on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61192,"Serrano Ham and Manchego Croquetas 3 cups mashed potatoes, leftover or freshly made 1/4 pound manchego cheese, frozen 1 hour then finely chopped with a food processor (1 cup), plus shaved manchego cheese, for serving 6 ounces serrano ham, frozen 1 hour then finely chopped in a food processor (1 cup) 2 large eggs Kosher salt and freshly ground black pepper 2 cups panko bread crumbs Vegetable oil, for deep-frying Romesco Sauce, for serving Chopped chives, for serving 1/2 cup slivered almonds 1/2 poumd roasted red peppers, drained *1 egg yolk 2 large garlic cloves, peeled 1/2 teaspoon orange zest and 1/4 cup juice, from 1 orange Kosher salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 1 tablespoon sherry vinegar Instructions: In a large mixing bowl or in the food processor combine mashed potatoes, cheese, ham and eggs. Season with plenty of salt and freshly ground black pepper. The mixture should still be wet enough so the bread crumbs stick to the croquettas. Form into croquettas (makes about 2 dozen, medium-sized) and dip into panko bread crumbs, seasoned with salt and pepper. Pat lightly so the crumbs stick. Lay out on a tray, cover and refrigerate for at least 30 minutes before frying. To fry, heat 1-inch of vegetable oil in a deep-fryer or heavy bottomed pot, over medium heat to about 360 degrees F. Fry in small batches, turning once until evenly browned. Each batch should take approximately 5 to 6 minutes. Drain on paper towels and season with kosher salt. Transfer to a serving platter and sprinkle with chives and shaved manchego. Serve with Romesco Sauce. Toast almonds in a skillet over medium heat until golden, about 3 minutes. Transfer almonds to a blender. Add roasted red peppers, egg yolk, garlic, zest, and season with salt and pepper. Pulse a few times to combine the ingredients. With the blender on low speed drizzle in the olive oil. Once it begins to emulsify, stop the blender and add the orange juice, and sherry vinegar. Buzz once more to fully emulsify. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 61193,"Trout Cakes with Lemon 1 1/2 cups flaked smoked trout 2 tablespoons chopped green onion 2 teaspoons coarsely chopped drained capers 1/2 teaspoon grated lemon peel 1/4 teaspoon freshly ground pepper 1/4 teaspoon salt 1 large egg, lightly beaten 1/4 cup whipping cream 1 cup panko bread crumbs (pulsed in blender for couple seconds), divided 2 tablespoons vegetable oil, plus more as needed 1 cup sour cream 2 tablespoons grated fresh or prepared horseradish 1/8 teaspoon paprika 1/8 cup chopped chives 1 clove garlic, minced 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Combine trout, onion, capers, lemon peel, pepper and salt in medium bowl. Stir in egg, cream and 1/2 cup bread crumbs to blend. Form mixture into 8 (1/2-inch thick) cakes. Place remaining bread crumbs in shallow dish then roll cakes in bread crumbs, coating completely. Heat 2 tablespoons oil in large skillet over medium heat. Working in batches cook fish cakes until golden brown about 3 minutes per side. Add more oil, as necessary, then serve with horseradish cream. In a medium serving bowl, combine sour cream, horseradish, paprika, chives, garlic, salt and pepper until blended. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61194,"Cioppino 2 quarts fish fumet, recipe follows (can substitute mixture of 2 parts water to 1 part clam juice) Pinch saffron 6 tablespoons olive oil, or as needed 5 large garlic cloves, minced 2 medium onions, chopped 1 head fennel, sliced Grey salt and freshly ground black pepper 1 tablespoon toasted fennel seed 1 bay leaf 1 teaspoon dried oregano 2 tablespoons tomato paste 1 (28-ounce) can whole plum tomatoes, drained and chopped 2 cups dry white wine 1/2 cup pernod 5 whole jalapenos 1/4 cup fresh chopped parsley leaves 3 tablespoons fresh chopped basil leaves 2 tablespoons fresh chopped tarragon leaves 2 pounds littleneck clams 1 pound cooked crab legs, cracked into 1 1/2-inch pieces 1 pound large shrimp, peeled and deveined, tails left on 1 stick unsalted butter, at room temperature 2 pounds halibut fillet, skinned, cut into 1 1/2-inch pieces 3/4 pound sea scallops, foot removed 5 1/2 pounds bones and trimmings from white fish 10 cups cold water 2 cups dry white wine 6 ounces mushrooms, sliced 1 small onion, sliced thin 3 shallots, slice thin 2 tablespoons fresh lemon juice 10 sprigs fresh parsley 1 sprig thyme 2 teaspoons peppercorns 1 teaspoon fennel seeds 1 bay leaf Instructions: Heat 2 cups fumet, clam juice or water in a small saucepan. Add saffron, simmer about 5 minutes, remove from heat and set aside. Heat 1/4 cup olive oil oil in an 8-quart pot over medium-high heat. Add garlic, allowing it to brown for about 20 seconds, then add onions, fennel, and a pinch of salt. Cook until vegetables are softened, about 4 minutes. Add fennel seed, bay leaf and oregano. Stir and cook for 30 seconds. Add tomato paste. Cook, stirring, until paste darkens a bit, about 2 to 3 minutes. Add chopped tomatoes (squeeze them slightly through your fingers to soften first), white wine, pernod and the saffron flavored fish fumet, clam juice or water. Add remaining fish fumet, clam juice or water, whole jalapenos and bring to a boil. Season with salt and pepper. Cook until liquid has reduced by half. Cover pan and simmer for 30 minutes. Skim the fat from the soup, and add parsley, basil and tarragon. Add clams and simmer until clams open, about 3 minutes (discard any unopened clams). Add crab pieces and heat through. With a pair of tongs, remove crab legs to warmed serving bowls. Place a colander with shrimp in it, into the pot without submerging it completely. When shrimp are just cooked and pink and add to serving bowls. Use tongs to fish out the clams, add to serving bowls. Melt the butter in the broth, stirring as it melts. Meanwhile, season halibut and scallops with salt and pepper. Heat a skillet over medium-high heat, add 2 tablespoons oil. Cook the haibut and scallops, without stirring, until browned, about 2 minutes. Turn and cook another 30 seconds. Fish will be slightly underdone. Cover scallops and sauted fish with ladles of broth, bring to a simmer, then transfer scallops and fish to the serving bowls. Remove bay leaf and the jalapeno peppers from pot. Season broth with salt and pepper. Pour broth over fish in bowls. Mash the softened jalapeno peppers into a paste, and serve as a garnish for guests who like their Cioppino spicy. Place all ingredients in a large stockpot. Bring to a boil. Lower heat and simmer for 30 minutes. Strain fumet and allow to cool before storing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 61195,"Hunka Hunka Burnin' Love Lamb Chops 3 (2-ounce) lamb chops, cleaned and uncut 2 cups your favorite mustard (recommended: Pecorino Mustard) 2 cups bread crumbs 1/2 cup olive oil Pesto Potato Salad, recipe follows Red Pepper Coulis, recipe follows 1 cup quartered Yukon creamer potatoes 1/4 cup olive oil 1 teaspoon salt 1 teaspoon pepper 1 teaspoon fresh thyme leaves 1/4 cup Artichoke Pesto (find at specialty shop) 2 scallions, 1 chopped, 1 sliced thinly, for garnish 1 red pepper 1 tablespoon olive oil, plus 3 tablespoons 1 tablespoon water Salt Pepper Instructions: Preheat the oven to 400 degrees F.
Rub the rack of lamb with mustard and coat with bread crumbs. In a medium saute pan, heat 1/2 cup of olive oil on medium high heat. Sear the lamb on both sides until golden brown. Place in the oven for about 8 to10 minutes. When the lamb is cooked to desired doneness, let rest for 10 minutes. Slice the lamb into 1-bone chops. Lay them against the potato salad with the bones up. Spoon the coulis around the plate and add the sliced scallions for garnish. Preheat oven to 400 degrees F.
Toss the potatoes in the olive oil, season with the salt, freshly ground black pepper and the thyme. Place on a baking sheet and bake for 20 to 25 minutes. Pull the potatoes from the oven when they are golden brown, and let cool. In a small bowl, toss the potatoes with the pesto and chopped scallions. Season with salt and freshly ground black pepper to taste. Spoon onto a warm serving plate. Preheat the oven to 400 degrees F.
Rub the pepper with 1 tablespoon of the olive oil. Place on a baking sheet or in an ovenproof skillet and place in the oven. Roast until the skin is evenly charred, about 20 to 30 minutes, turning every 10 minutes. Remove from the oven and place in a bowl. Cover the bowl with plastic wrap and let the pepper sit until cool enough to handle, 15 minutes. When pepper is cooled, peel and remove the stem and seeds. Place the pepper flesh in a blender. Add the remaining olive oil and water and puree until smooth. Season, to taste, with salt and pepper. Add more water or olive oil if the coulis is not the right consistency. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 61196,"Watermelon-Jicama Salad 8 cups cubed watermelon (1/2-inch pieces) 1 cup cubed peeled jicama (1/2-inch pieces) 1 tablespoon lime zest 1 jalapeno pepper, stemmed, seeded, deveined and minced 1 tablespoon chopped fresh chives 1 tablespoon sliced scallion, white and pale green parts only 1/4 cup roughly chopped fresh cilantro 1/4 cup thinly sliced fresh basil 2 tablespoons fresh lime juice 1 tablespoon fresh lemon juice 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/2 cup crumbled Cotija cheese Instructions: Combine the watermelon and jicama in a large bowl. Add the lime zest. Stir in the jalapeno, chives, scallion, cilantro and basil. Mix well. In a separate small bowl, whisk the lime juice, lemon juice and olive oil until blended. Season to taste with salt and pepper and drizzle over the watermelon-jicama mixture. Toss in the Cotija cheese. Check the seasoning and add more salt and pepper if needed. Serve immediately or cover and refrigerate up to 2 hours. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 61197,"Homemade Cole Slaw Recipe | Easy Cole Slaw Dressing 6 cups shredded cabbage 1 cup shredded carrot 1 cup mayonnaise 1/4 cup white wine vinegar 1 teaspoon celery seed 1/4 cup sugar Salt and pepper Instructions: In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl. ","[Chardonnay, Sauvignon Blanc, Riesling]" 61198,"Roasted Broccoli with Garlic 1 bunch broccoli (about 1 1/2 pounds), cut into florets, stems peeled and sliced or diced 2 tablespoons extra-virgin olive oil 3 cloves garlic, sliced Kosher salt and freshly ground pepper Instructions: Preheat oven to 450 degrees F. Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61199,"Seasoned Crackers 1 stick butter 1 teaspoon Italian seasoning
1/2 teaspoon seasoned salt
1 sleeve saltine crackers (one-quarter of a 1-pound box) Instructions: Preheat the oven to 275 degrees F. Melt the butter in a saucepan and add the Italian seasoning and seasoned salt. Dunk the saltines in the mixture and place on a rack over a baking sheet. Bake for about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 61200,"Sticky Toffee Pudding Flour, for dusting 7 tablespoons unsalted butter, softened, plus more for greasing 8 ounces dates, chopped 1 cup plus 2 tablespoons black tea 6 ounces golden caster sugar 3 eggs 1 teaspoon mixed spice 1 teaspoon vanilla extract 8 ounces self-rising flour 3/4 teaspoon bicarbonate of soda (baking soda) Vanilla ice cream or whipped cream, to serve Toffee Sauce, recipe follows 1 stick butter 9 ounces soft light brown sugar or half brown and half caster sugar (superfine) 1 1/4 cups golden syrup 1 cup heavy cream 1/2 teaspoon vanilla extract Instructions: Moist, sweet, moreish and very straightforward to make, this is a guaranteed crowd pleaser. It can be prepared entirely in advance and will keep very well once cooked, lasting five or six days in an airtight box in the refrigerator or up to three months in the freezer. Before serving, just warm it up in a low oven for about 15 minutes covered (defrost first if it has been frozen). Preheat the oven to 350 degrees F.
Butter and flour the sides of an 8-inch springform pan or an 8 by 8-inch square cake pan and line the base with parchment or greaseproof paper.
Place the chopped dates and tea in a saucepan and bring to a boil. Cook for a few minutes to soften the dates, and then remove from the heat, and set aside.
In a large bowl or an electric food mixer, beat the butter until soft. Add the sugar, and beat until the mixture is pale and fluffy. Beat in the eggs, 1 at a time, and then beat in the mixed spice and vanilla extract. Fold in the date mixture. Sift in the flour, and bicarbonate of soda, and gently fold in until combined.
Pour the mixture into the prepared pan, and bake until the top is just firm to the touch and a skewer inserted into the middle comes out clean, about 45 minutes.
Let the cake stand in the pan for about 5 minutes before removing and transferring to a serving plate. While the cake is cooking, make the Toffee Sauce.
To serve: Cut the cake into slices, and serve with a scoop of vanilla ice cream or whipped cream and a very generous drizzle of warm toffee sauce over the top! In a saucepan set over a high heat, mix together the butter, sugar, syrup, cream, and vanilla extract. Bring the mixture to a boil for approximately 4 to 5 minutes, stirring regularly, until it has thickened. Serve warm.
","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 61201,"BBQ Turkey Meatloaf 1 tablespoon Neelys' BBQ Seasoning, recipe follows 1 teaspoon crab boil seasoning, (recommended: Old Bay) 3 tablespoons soy sauce 1 large egg, lightly beaten 1 1/2 cups Neelys BBQ Sauce, reserving 1/2 cup for the top, recipe follows 1 tablespoon Worcestershire sauce 1 tablespoon olive oil 1 cup chopped red onion 1 medium red bell pepper, chopped Salt and freshly ground black pepper 2 cloves garlic, chopped 2 pounds lean ground turkey 1 1/2 cups bread crumbs 1 1/2 cups paprika 3/4 cup sugar 3 3/4 tablespoons onion powder 2 cups ketchup 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce Instructions: Preheat the oven to 350 degrees F. In a large bowl, mix BBQ seasoning, crab boil seasoning, soy sauce, beaten egg, 1 cup of the BBQ sauce and Worcestershire sauce. In a saute pan over medium-high heat, add olive oil. Add onion, bell pepper, salt and pepper and garlic. Saute until tender. Remove from heat and add to wet mix. Pour mixture into bowl with the ground turkey. Add bread crumbs and mix all together with your hands. Transfer the meat mixture to a cookie sheet or baking pan. Using your hands, shape the meat into an oblong or rectangular shape. *Cook's Note: Alternately, you can pat the meat into a 9 by 5-inch loaf pan and pour 1/2 cup of BBQ sauce on the top of the loaf. Bake for 35 minutes. Remove and add the reserved 1/2 cup of BBQ sauce to the top and continue to bake for 20 more minutes. Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months. In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 61202,"Carne Adovada 3 pounds uncut pork butt 1/2 cup Worcestershire sauce 1 ounce hot sauce Granulated garlic Salt and freshly ground black pepper 5 ounces extra-virgin olive oil 5 ounces apple cider vinegar 1/2 ounce dry oregano 1 small head garlic, peeled and chopped Salt and freshly ground black pepper 9 tomatoes 2 onions (yellow or white), peeled 2 stalks celery, halved 1 head garlic, peeled 1 green bell pepper, stemmed 4 dried chiles de arbol 2 dried California chiles 1 dried ancho cl 1/2 ounce sesame seeds 1 ounce Worcestershire sauce 1 ounce dried oregano 1 ounce granulated garlic 1 teaspoon hot sauce 1 slice wheat bread 1/4 bunch fresh cilantro, leaves picked Instructions: For the Marinade: Put the pork in a roasting pan. Combine the Worcestershire sauce, hot sauce and some granulated garlic, salt and pepper in a small bowl. Pour the marinade over the pork and massage it into the meat. Cover and refrigerate for 1 hour. Preheat the oven to 350 degrees F. Transfer the roasting pan to the oven and roast, covered, for 1 hour. For the Italian Dressing: Vigorously mix the olive oil, cider vinegar, oregano, garlic, 1/2 teaspoon pepper and a pinch of salt in a small bowl; set aside. For the Salsa: Put the tomatoes, onions, celery, garlic, bell pepper and 5 cups water in a large pot over medium heat and bring to a boil. Cook for 15 minutes. Over an open flame, or on a grill or griddle over high heat, roast the chiles de arbol, California chiles and ancho cl for approximately 2 minutes. Toast the sesame seeds in a small skillet over low heat. Set aside. Add the roasted peppers, sesame seeds and boiled vegetables to a blender along with the Worcestershire sauce, oregano, granulated garlic, hot sauce, bread and cilantro leaves. Blend until smooth. Add the Italian dressing and blend thoroughly. Put the mixture into a large saucepan over medium heat and bring to boil. Lower the heat and simmer for 10 minutes. Transfer the pork to a cutting board and cut into bite-size chunks. Add the pork to the saucepan and simmer for 25 minutes.
","[Cabernet Sauvignon, Merlot, Pinot Noir, 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: Baked Brie with Fig Jam and Prosciutto 1 (1 lb) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/" 61203,"Smoky Tomato Fish Stew 4 6-ounce tilapia fillets, each cut into 4 pieces Kosher salt and freshly ground pepper 3 limes (2 juiced, 1 cut into wedges) 1/2 pound new potatoes, thickly sliced 4 small pieces frozen corn on the cob 2 tablespoons extra-virgin olive oil 1 large onion, finely chopped 1/2 teaspoon dried thyme 3 cloves garlic, minced 1 tablespoon ancho or New Mexico cl powder
1 bunch cilantro, leaves and tender stems coarsely chopped 1 15-ounce can no-salt-added diced fire-roasted tomatoes Instructions: Put the fish in a shallow dish and season with salt and pepper. Add the lime juice and toss; set aside. Put the potatoes in a saucepan, cover with water and season with salt. Bring to a boil; add the corn and cook, covered, until the vegetables are tender, about 8 minutes. Reserve 1 cup of the cooking water, then drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add all but 1/3 cup of the chopped onion to the skillet along with the thyme and cook until soft, about 2 minutes. Add the garlic, cl powder and half of the cilantro and cook, stirring, 2 minutes. Add the tomatoes and cook, stirring occasionally, until slightly reduced, about 4 minutes. Add the potatoes, corn and reserved cooking water. Add the fish and lime marinade to the skillet and simmer, spooning the sauce over the fish, until cooked through, about 5 minutes. Season with salt and pepper. Divide the stew among bowls and top with the remaining onion and cilantro. Serve with lime wedges.
Per serving: Calories 381 Fat 10 g (Saturated 2 g) Cholesterol 85 mg Sodium 333 mg Carbohydrate 36 g Fiber 5 g Protein 39 g ","[Cabernet Sauvignon, Malbec, Syrah, Rioja]

" 61204,"Honor: Coconut Cake with Coconut Creme Filling and Cream Cheese Buttercream 7 ounces sweetened, shredded coconut, for garnish Coconut Creme Filling, recipe follows 2 cups sugar Cream Cheese Frosting, recipe follows 1 1/4 cup all-purpose flour 1 cup cake flour 2 teaspoons baking powder 1/2 teaspoon salt 8 ounces butter, semi-soft 2 whole eggs 2 egg whites 1 tablespoon coconut extract 1 cup whole milk 2 cups heavy whipping cream 1 1/2 cups sugar 8 ounces (2 sticks butter), at room temperature 3 tablespoons cornstarch 1 teaspoon vanilla extract 14 ounces sweetened, shredded coconut 8 ounces (2 sticks) butter, at room temperature 8 ounces cream cheese, cold 2 teaspoons vanilla extract 1/2 teaspoon salt 5 1/2 cups powdered sugar Instructions: Preheat the oven to 350 degrees F. Line a muffin pan with 24 regular-size cupcake liners.
Spread the shredded coconut on a baking sheet and lightly toast in the oven until golden brown, about 10 minutes. Remove and cool.
In the bowl of an electric stand mixer fitted with a paddle attachment, combine the sugar, all-purpose flour, cake flour, baking powder and salt. On low speed, add the butter in small chunks. Then add the eggs one at a time, followed by the egg whites. In a small bowl, combine the milk and coconut extract. Add the mixture to the mixing bowl and mix until combined.
Fill the cupcake liners approximately half full with batter and bake until the cupcakes are set and a toothpick is removed cleanly, 20 to 25 minutes. Cool the cupcakes completely.
Once cooled, carve a shallow hole into each cupcake and fill with Coconut Creme Filling. Then, frost the cupcakes with the Cream Cheese Buttercream and garnish with toasted coconut. In a heavy-bottom pot, heat the heavy cream, sugar, and butter until the sugar has melted and the mixture is combined. In a small bowl, stir together the cornstarch, 1 tablespoon water and vanilla extract. Whisk the cornstarch mixture into the hot liquid and bring to a boil. Continue cooking the mixture until thick, about 1 minute. Remove from the heat and stir in the coconut. Let the mixture cool completely before using. In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter and cream cheese until fluffy. Add the vanilla extract and salt. Gradually add the powdered sugar until desired consistency is reached. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61205,"Touchdown Chili 1 lb Chorizo, removed from casing 1 lb Hot Italian Sausage, removed from casing 1 lb Chuck, cut into bite-size pieces 2 lb Hickory-smoked bacon 10 Habenero peppers 5 Scotch Bonnet peppers 10 Jalepeno peppers 4 Poblano peppers 4 Banana peppers 4 Anaheim peppers 2 cans chipotle peppers in adobo sauce 2 large onions 10 cloves of garlic 2 bottles Negro Mordelo 2 cups Quervo 1800 2 cups Wild Turkey 2 large cans tomato paste 1 large can tomato sauce 2 cans Rotelle Extra Hot diced tomatoes 2 cans kidney beans 1 can black beans 1 can pinto beans 1 can navy/great northern bean 1 can garbanzo 1 bar dark bakers' chocolate 1/4 cup chili powder 1/4 cup cumin 1/4 cup basil 1/4 cup oregano Salt and pepper to taste Instructions: Add the spices and the liquid ingredients (beer, tequila, whiskey, tomato past and sauce) to an 8 quart pot. Slowly bring to a boil.
Dice the bacon and fry until softened and the fat begins to render. Add the bacon and the bacon fat to the pot. Brown the Chorizo, sausage and chuck in a large pan, drain and add to the pot. Slowly bring to a boil again.
For the peppers, remove the caps and ends, halve lengthwise and slice about 1/4 inch thick. Peal and crush the garlic cloves. Drain the beans. Dice the onions, then add the peppers, garlic, beans and onion to the pot. Reduce the heat, and slowly rise to, once again, bring to a slow boil, with a the lid only partially convering the pot. Taste adjust salt and pepper if neccessary.
After about an hour, in a double boiler, melt the chocolate then add to the pot. Again, bring to a slow boil. This time, reduce to head to a simmer and let cook for another 3 hours.
I serve plain or over rice, with chocolate treats to ease the heat. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 61206,"Mini Lasagnas with Sweet Corn and Mascarpone Butter, for ramekins