Fry the wings: Lower half of the larger wings into the oil and gently \swirl\ the oil with a slotted spoon as they fry. This swirling will assure the wings fry more evenly on all sides. When they are light to medium brown, 5 to 7 minutes, remove them with the slotted spoon and lay them out on the wire rack. Season with salt. Cook the rest of the wings in batches, keeping the fried wings warm on the second baking sheet in the oven until all are cooked. Leave the wings in the oven for at least 10 minutes to assure all are cooked through. Toss the wings in a large bowl with all of the Buffalo sauce. Serve on a large platter with the blue cheese dressing and vegetables on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41832,"Fennel Remoulade 5 1/2 ounces fennel bulb 2 tablespoons olive oil 1-ounce garlic cloves 1 lemon juice 2 cups mayonnaise 2 tablespoons chopped parsley leaves 1 tablespoon chopped chives 2 teaspoons salt 1 teaspoon white pepper 1-ounce Pernod Instructions: Preheat oven to 350 degrees F. Chop the fennel bulb into a small dice and mix with the olive oil and garlic cloves. Roast in the oven until golden brown and tender. Let cool and mix with all the other ingredients in a food processor. Blend in food processor until smooth. Place in covered container until needed for service. ","[Sauvignon Blanc, Vermentino, Grner Veltliner]" 41833,"Lentil and Chorizo Soup 3 to 4 dried ancho chiles, wiped clean, stemmed and seeded 1 cup water 4 thick slices bacon, cut into strips 1-inch long x 1/8-inch wide 9 ounces chorizo sausage, removed from casings and crumbled 2 medium onions, diced 10 garlic cloves, minced 1 1/2 cups brown lentils, washed and picked over 3 quarts chicken stock, vegetable stock, or water 2 carrots, peeled and diced 2 celery ribs, washed and diced 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 bunch parsley, leaves only, chopped 1 bunch cilantro, leaves only, chopped Lime wedges Instructions: Toast the chiles in a dry, cast iron skillet over medium-high heat until brown all over; they will soften, bubble and release their aroma .Place the chiles in a saucepan with the water. Bring to a boil, reduce to a simmer and cook 5 minutes, or until soft. Transfer the chiles with their water to a blender or food processor and puree until smooth. Reserve. Fry the bacon in large heavy stockpot over medium-high heat, about 4 minutes. Stir in the chorizo and saute 3 minutes longer, or until browned. Spoon out excess fat. Add the onions and cook, stirring occasionally, until golden. Then stir in the garlic and cook for a few minutes to release its aroma. Add the lentils and reserved cl puree and saute an additional minute. Pour in the stock or water. Bring to a boil, reduce to a simmer and cook 10 minutes, occasionally skimming and removing the fat from the top. Stir in the carrots, celery, salt and pepper. Cook over medium-low heat, covered, for about 40 minutes, skimming and discarding the fat from the top. Sprinkle with the chopped parsley and cilantro and serve hot, with the lime wedges if desired. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 41834,"Crispy Kale Chips with Lemon 2 bunches fresh kale, stemmed, torn into bite-size pieces Extra-virgin olive oil Flaky sea salt 1 lemon Crushed red pepper flakes Instructions: Preheat the oven to 350 degrees F. Place the kale in a large bowl and dress very lightly with olive oil so the leaves are barely coated. Season with salt. Spread the leaves out across 2 roasting sheet trays so they aren't stacked up on each other too much. Roast in the oven until crispy but still green, 12 to 15 minutes. Remove from the oven and dress with a squeeze of fresh lemon juice and a touch of crushed red pepper flakes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 41835,"Roasted Red Pepper Pizza 1 28-ounce can whole San Marzano plum tomatoes 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper For the pepper spread: 1 Fresno or red jalapeno cl pepper 1 large red bell pepper 1 clove garlic 2 anchovy fillets 1/4 teaspoon red pepper flakes 1/4 teaspoon dried oregano 1/3 cup extra-virgin olive oil Kosher salt For the pizza: 1 Prebaked Pizza Crust, recipe follows 6 ounces fresh mozzarella cheese (preferably buffalo mozzarella),drained and sliced 1/4 cup grated parmesan cheese Torn fresh oregano or basil, for topping 4 cups bread flour, plus more for dusting 2 teaspoons kosher salt 1 teaspoon rapid-rise instant yeast 1/2 cup extra-virgin olive oil, plus more for the bowl Instructions: Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Make the tomato sauce: Crush the tomatoes in a large bowl with your hands. Stir in the olive oil, 2 teaspoons salt and a few grinds of pepper. Make the pepper spread: Roast the cl pepper and bell pepper over the flame of a gas burner (or under the broiler), turning, until charred, 4 minutes for the cl and 6 to 8 minutes for the bell pepper. Transfer the peppers to a bowl, cover with plastic wrap and let cool slightly, about 10 minutes. Peel off the charred skins with your fingers (you may want to use gloves for the cl pepper to avoid irritation). Halve the peppers and remove the seeds. Combine the garlic, anchovies, red pepper flakes and oregano in a food processor. Add the roasted peppers and pulse until almost smooth. Pour in the olive oil and pulse a few times. Season with salt. Assemble the pizza: Keep the prebaked crust on the baking sheet. Spread with 3/4 cup to 1 cup tomato sauce (you will have extra sauce). Top with the mozzarella, then spoon 1/2 cup pepper spread on top. Sprinkle with half of the parmesan. Transfer the baking sheet to the hot pizza stone and bake until the cheese melts and the crust is golden brown, 10 to 12 minutes. Remove from the oven and top with the remaining parmesan and the herbs. Season with salt. Combine the flour, salt and yeast in a large bowl. Stir in 2 cups warm water (about 105 degrees F) and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and let rise in a warm place until the dough rises slightly, about 1 hour. Using lightly floured hands, transfer the dough to a generously floured surface and knead several times until it just starts becoming smooth and elastic, about 1 minute (do not over-knead). Transfer to a lightly oiled large bowl. Tightly cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour. Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Brush two rimmed 13-by-18-inch baking sheets (not nonstick) with 3 tablespoons olive oil each. Place one piece of dough on each baking sheet. Prepare the pizzas one at a time: Cover the dough with plastic wrap, then press firmly with your hands to fill the baking Remove the plastic wrap and transfer the baking sheet to the hot pizza stone. Bake until the crust starts browning, about 10 minutes. Remove from the oven and carefully loosen the crust from the pan using a spatula. Top and bake (see recipe indexfor ideas), or let cool, lightly wrap in plastic and set aside up to 8 hours. ","[Chianti, Barbera, Dolcetto, Valpolicella]" 41836,"Peach and Blueberry Pastry Pocket with Vanilla Glaze and Candied Almonds 8 ounces cold cream cheese, cut into cubes 1 1/2 cups all-purpose flour, plus more for dusting 1 stick (8 tablespoons) cold unsalted butter, grated on a box grater Kosher salt 1/2 cup plus 1 tablespoon granulated sugar 1 large egg plus 1 yolk 1 pint blueberries (about 10 ounces) 3 peaches, peeled and small diced 2 tablespoons cornstarch 1/2 teaspoon ground cinnamon 6 sprigs thyme, tied together with kitchen twine Zest and juice of 1 lemon 1 1/4 cups confectioners' sugar 1/4 cup milk 1/2 teaspoon vanilla extract Juice of 1/2 lemon Candied Almonds, recipe follows, for garnish Flaky sea salt, for garnish 1/2 large egg white 1/3 cup granulated sugar Pinch kosher salt 1 cup sliced almonds Instructions: For the pastry pocket: To the bowl of a food processor, add the cream cheese, flour, butter, 1/2 teaspoon kosher salt and 1 tablespoon of the granulated sugar. Pulse to combine until it\u2019s the consistency of grated Parmesan cheese. Add the egg yolk and 1 tablespoon of water. Pulse until the dough just comes together. Turn out the dough onto a floured work surface and gently knead into a large disc. Roll the dough into a circle about 1/4 inch thick. Transfer the dough to a sheet tray and cover with plastic wrap, then place in the refrigerator to chill for at least 20 minutes. Preheat the oven to 425 degrees F. Set up an ice bath and generously season with kosher salt (it keeps the water cold!). Add the blueberries, peaches and cornstarch to a medium saucepan. Stir to combine, making sure all of the fruit is coated with the cornstarch. Add the cinnamon, thyme bundle, lemon zest and juice, remaining 1/2 cup granulated sugar and 2 tablespoons of water. Bring to a boil, then reduce to a simmer and cook until thickened, about 10 minutes. Remove the thyme bundle and discard. Transfer the peach and blueberry mixture to a bowl, place over the ice bath and stir to cool down. Whisk the whole egg with 1 teaspoon of water to create an egg wash. Place the dough on a floured work surface. Roll out the dough to 1/8 inch thick. Using a 5-inch ring cutter, punch out 8 circles and place on a parchment-lined sheet tray. Brush the edges of one half of each circle with the egg wash. Add 2 tablespoons of filling into the center of each circle, then fold the dough over to create a half moon. Press the edges with your fingers to secure the seam tightly. Crimp the edges using a fork. Make 3 small slits in the top of each pastry pocket with a paring knife. Bake, turning the tray halfway through cooking, until golden brown, 15 to 17 minutes. Set the pastry pockets on a sheet tray lined with a rack to cool. For the glaze: Sift the confectioners' sugar using a fine-mesh sieve into a large bowl. Add the milk, vanilla extract and lemon juice and whisk to combine. The consistency should be on the thinner side, but still have a slow flow when drizzled with a spoon. Spoon the glaze over both sides of the pastry pockets. Garnish with chopped Candied Almonds and flaky sea salt. Preheat the oven to 325 degrees F. Line a sheet tray with parchment paper. Place the egg white into a large bowl with 1 teaspoon of water. Whisk vigorously until it\u2019s foamy, frothy and white. Add the granulated sugar and kosher salt and whisk to combine. Fold in the sliced almonds. Spread the almond mixture onto the sheet tray. Bake, giving it a toss halfway through, until golden, about 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41837,"Asparagus Mousseline 4 large egg yolks Zest and juice of 1 lemon
Zest and juice of 1 orange
2 sticks unsalted butter, melted
Kosher salt and freshly ground black pepper
1 bunch leeks, trimmed, separated and rinsed in water to remove dirt and sand 4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 tablespoon kosher salt 1 pound fresh asparagus
Instructions: For the mousseline sauce: Place the egg yolks and citrus juices in a bowl over simmering water or in a double boiler. Cook, whisking, until thick and frothy with a ribbonlike texture, about 10 minutes. Remove from the heat and whisk in the butter to emulsify. Season with salt and pepper. Set aside. For the leeks: Thinly slice the leeks into matchsticks. Add the butter to a large skillet over medium heat, and cook until brown, 5 to 6 minutes. Add the leeks and saute until translucent and soft, 2 to 3 minutes. Season with salt and pepper. Set aside. For the asparagus: Bring a medium saucepan filled with cold water to a simmer, then add the salt. Cut the tough ends from the bottoms of the asparagus and peel the stalks. Blanch the asparagus in the simmering water for 3 to 4 minutes. Meanwhile, add ice to a medium mixing bowl filled with cold water. Add the blanched asparagus to the ice water to stop the cooking. Once the asparagus have chilled, remove from the ice water and pat dry. Arrange the leeks on a serving platter. Lay the asparagus on top. Glaze the asparagus with the mousseline sauce. Serve with the remaining sauce on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41838,"Hazelnut Chicken Four 6 to 8 ounce boneless skinless chicken breasts 1 1/4 cup hazelnuts 1 cup panko breadcrumbs Kosher salt and finely ground black pepper 2 large eggs, lightly beaten 6 tablespoons vegetable oil 1 teaspoon honey 2 1/2 tablespoons lemon juice 1 garlic clove, minced 1/2 cup olive oil 1 romaine hearts, chopped 2 plum tomatoes, chopped 4 scallions, white and green parts, cut on a bias Instructions: Preheat oven to 400 degrees F. Place the chicken on a work surface and pound it into 3/4-inch thickness with a meat pounder. Pulse the hazelnuts in a food processor until finely ground. Set aside 3 tablespoon of the hazelnuts, and combine the rest with the panko, 1 teaspoon salt, and 1/2 teaspoon pepper and spread evenly on a baking sheet. Season the chicken with a pinch each salt and pepper. Beat the eggs together with 1/2 teaspoon salt then dip each chicken, letting excess drip off. Dredge the chicken in the nut mixture. Heat 1 1/2 tablespoons of the oil in a large heavy skillet over medium high heat until hot, then add chicken, 2 at a time and brown, turning once, about 2 minutes per side. Brown remaining chicken with the same amount of oil for each batch, wiping out the skillet as necessary. Place chicken on a baking sheet and finish cooking in oven, about 6 minutes. While the chicken cooks, whisk together the honey, lemon juice, garlic, and 1/4 teaspoon salt in a medium bowl. Slowly stream the olive oil into the dressing while whisking. Once creamy and smooth, stir in the reserved 3 tablespoons of hazelnuts. Toss together the dressing with the romaine hearts, tomatoes, and scallions. Serve with the chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 41839,"Christmas Cake 1/2 pound unsalted butter 1/2 pound light brown sugar 1 teaspoon vanilla extract 2 teaspoons lime juice 1 teaspoon lime zest 6 eggs 6 ounces fresh bread crumbs 6 ounces flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/2 teaspoons baking powder 1/4 teaspoon kosher salt 1 cup rum 1 pint Port 4 cups mixed marinated fruit, recipe follows, squeezed and finely chopped 1 pound black raisins 1 pound golden raisins 1 pound prunes, cut in quarters or eighths, depending on size 4 cinnamon sticks 2 vanilla beans, split Jamaican white rum Jamaican spiced rum Port Instructions: Preheat oven to 350 degrees F. In a mixing bowl, cream the butter and sugar until light and fluffy. Mix in the vanilla, lime juice, and lime zest. Add the eggs 1 at a time, and incorporate well. Combine bread crumbs, flour, all the spices, baking powder, and salt. Combine rum and port. Add flour mixture alternately with rum/port mixture into the batter. Fold in the chopped marinated fruit. Prepare 1 (9-inch) cake pan or 2 spring form pans by lining bottom and sides with parchment paper. Fill the pan 3/4 of the way and bake until a skewer comes out of the center of the cake clean, about 1 hour and 10 minutes. Put raisins, prunes, cinnamon sticks, and vanilla beans in a glass jar and cover with mixture of equal parts Jamaican white rum, Jamaican spiced rum, and Port. Cover with a tight fitting lid, label, and date the jar. Put in a cool, dry cupboard. From time to time, check the fruits to see if more liquor is needed, as the fruits will plump and soak up the liquid. Keep the fruit covered in liquor. It is best to allow the fruit to marinate for at least 1 month for best flavor. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 41840,"Herb Butter 1/2 pound (2 sticks) unsalted butter, at room temperature 1/4 teaspoon minced garlic 1 tablespoon minced scallions (white and green parts) 1 tablespoon minced fresh dill 1 tablespoon minced fresh flat-leaf parsley 1 teaspoon freshly squeezed lemon juice 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41841,"Monster Macadamia Nut Blondies 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup unsalted butter, at room temperature 1 3/4 cups firmly packed light brown sugar 2 whole eggs, at room temperature 2 teaspoons vanilla extract 1 cup chopped macadamia nuts Instructions: Preheat an oven to 350 degrees F and grease a 13 by 9-inch baking dish. In a bowl, stir together the flour, baking powder, and salt. In a large bowl or in a mixer, beat together the butter and sugar until light and creamy, then beat in the eggs and vanilla. Gently stir in the flour mixture, then the macadamia nuts. Mix until well blended and pour into the baking dish. Bake until a toothpick inserted into the center of the dish comes out clean, about 35 minutes. Let blondies cool in pan. To serve, cut into 9 large bars. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 41842,"Shrimp Balls with Water Chestnuts and Spicy Soy Dipping Sauce 2 pounds shrimp, peeled and deveined 4 cloves garlic, smashed and finely chopped 1 (2-inch) piece ginger, grated 6 scallions, white and green parts, thinly sliced 3 tablespoons fish sauce 2 tablespoons cornstarch 2 egg whites 3 tablespoons soy sauce 2 tablespoons Asian cl paste (sambaal oeleck) 3 tablespoons sesame oil 2 (12-ounce) cans sliced water chestnuts, drained and coarsely chopped 1 cup panko breadcrumbs 1 1/2 cups soy sauce 3/4 cup rice wine vinegar 1 (1-inch) piece ginger, grated 3 cloves garlic, smashed and finely chopped 4 scallions, white and green parts, thinly sliced 2 to 3 tablespoons Asian cl paste (sambaal oeleck) Instructions: For the shrimp balls: Preheat the oven to 375 degrees F. Combine all the shrimp ball ingredients in a large bowl, except the panko breadcrumbs. Stir to thoroughly combine. Working in 3 batches, pulse the mix in a food processor until it becomes a coarse paste. Transfer each batch to a bowl. Do not overcrowd the processor bowl. When all the shrimp has been pulsed and transferred to a bowl, stir in the panko breadcrumbs until thoroughly combined. Working with wet hands, roll the mixture into 1-inch balls. Place the shrimp balls on a sheet tray and bake in the oven for 10 minutes. For the dipping sauce: Combine all the ingredients in a bowl and whisk together to combine. To serve: Remove the shrimp balls from the oven. Serve warm on toothpicks or skewers with the dipping sauce on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 41843,"Polvorones (Mexican Wedding Cookies) 1 1/2 cups walnuts Pinch fine salt 2 sticks (16 tablespoons) unsalted butter, at room temperature 1/2 cup granulated sugar 2 cups all-purpose flour 1/2 cup confectioners' sugar, plus more for serving Ground cinnamon, for garnish (optional) Instructions: Put 1/2 cup of the walnuts and the salt in a food processor and pulse until finely ground. Roughly chop the remaining 1 cup walnuts.
Position two oven racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth, 2 to 3 minutes. Add the granulated sugar and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Beat in the flour, then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap separately in plastic and chill until cold, about 30 minutes.
Put the confectioners' sugar in a large bowl.
Working with half of the chilled dough at a time and keeping the rest in the fridge, roll the dough by 2 teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet, spacing them 1/2 inch apart.
Bake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the powdered sugar. Transfer the sugar-coated cookies to a rack to cool completely. The cookies can be prepared up to 2 days ahead. Once cooled, store them in an airtight container. You need to make sure they are cooled before storing them, otherwise they will get soggy. Sift additional powdered sugar and cinnamon over the cookies if desired before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 41844,"BLT Wedges 4 slices thick-cut bacon, diced 3 tablespoons tomato paste 2 tablespoons white wine vinegar 2 tablespoons sour cream 1 tablespoon minced shallot 1 tablespoon chopped fresh tarragon 1/2 teaspoon sugar 1/3 cup extra-virgin olive oil Kosher salt and freshly ground pepper 1 head iceberg lettuce, cut into 6 wedges 1 cup cherry tomatoes, quartered Instructions: Cook the bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve the drippings. Make the dressing: Combine the tomato paste, vinegar, sour cream, shallot, tarragon, sugar and 1 tablespoon bacon drippings in a medium bowl; whisk well. Add the olive oil in a slow stream, whisking until emulsified. Whisk in 2 to 3 tablespoons water to make the dressing thin enough to drizzle. Season with salt and pepper. Arrange the iceberg wedges on a platter and drizzle with the dressing. Top with the tomatoes and bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41845,"Chocolate Truffles 50 grams (scant 2 ounces) Vietnamese cinnamon chips 2 tablespoons ancho chili powder 15 grams (1/2-ounce, about 2 tablespoons) whole allspice berries 1 liter (about 4 cups) heavy cream 700 grams (1 pound 9 ounces) 60 percent dark chocolate, uniformly chopped 300 grams (11 ounces) milk chocolate, uniformly chopped 40 grams (1.5 ounces about 3 tablespoons) butter, room temperature, cut into uniform pieces Instructions: Dry Roast the spices in a saute pan over medium-high heat until you can smell the perfume from the spices. Once the spices have been roasted for a bit, then add the heavy cream. Remove from heat and steep 1 hour. Strain out the spices. Reheat the strained cream and pour the warm cream over the chocolate. Stir with a spatula to mix the chocolate completely until melted and combined. Once the chocolate is uniform in texture, add the butter and stir until well combined. Pour into another bowl and allow to cool to room temperature. Place in a pastry bag and form little blobs onto a tray. Refrigerate until firm to the touch. Remove and roll to desired form. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 41846,"Chilled Pea Soup with Spicy Crab 2 cups frozen peas, thawed 1 14.5-ounce can vegetable broth 1/4 cup extra-virgin olive oil Juice of 1 lemon Sea salt 2 tablespoons extra-virgin olive oil 1 tablespoon sambal oelek (Asian chili paste) Juice of 1/2 lemon 1 cup fresh lump crabmeat, picked over 1/4 bunch mint, finely chopped Sea salt Instructions: Make the soup: Blend the peas and vegetable broth in a blender until very smooth. With the motor running, slowly pour in the olive oil in a steady stream to emulsify the mixture. Add half of the lemon juice, then chill the soup in the refrigerator for 1 hour. Season with salt and the remaining lemon juice before serving. Prepare the crab: Whisk the olive oil, sambal oelek and lemon juice together in a bowl. Fold in the crabmeat and mint and season with a pinch of salt. Fill small cups or glasses about three-quarters of the way with the chilled pea soup. Garnish each portion with 1 generous tablespoon of the spicy crab and serve immediately. ","[Riesling, Sauvignon Blanc, Albari?o, Vermentino]" 41847,"Lemon Meringue Pie for Two 2 miniature graham cracker pie crusts, such as Keebler 1/4 cup sugar 2 teaspoons cornstarch 2 teaspoons finely grated lemon zest plus 3 tablespoons lemon juice 2 large egg yolks 1/2 tablespoon unsalted butter 1/4 teaspoon pure vanilla extract 3 tablespoons sugar 1/4 teaspoon cream of tartar 1 large egg white 1/4 teaspoon pure vanilla extract Instructions: For the crust and filling: Preheat the oven to 350 degrees F. Place the miniature graham cracker pie crusts on a small baking sheet. Bake until light golden and toasted, about 8 minutes. Cool completely. Meanwhile, heat the sugar, cornstarch, lemon zest and 1/4 cup water in a small saucepan over medium heat. Cook, whisking continuously, until the sugar dissolves and the mixture thickens, about 2 minutes. Remove from the heat. Whisk together the egg yolks and lemon juice in a medium bowl until smooth. While continuously whisking, slowly add the sugar syrup to the egg mixture until completely incorporated. This will temper the eggs without overcooking or scrambling them. Transfer back to the same small saucepan and return to the stove over medium heat. Cook, whisking continuously, until the mixture thickens to a pudding-like consistency, 2 to 3 minutes. Remove from the heat, then whisk in the butter and vanilla until smooth.
Spoon the filling into the pie crusts and smooth out the tops. Place a piece of plastic wrap directly on top of each pie, pressing onto the filling so it doesn't create a \skin.\ Refrigerate until chilled through and completely set, at least 4 hours and up to overnight.
For the meringue topping: Add the sugar, cream of tartar and egg white to the bowl of a stand mixer fitted with the whisk attachment and whisk to combine. Place the bowl over a small saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch, 1 to 2 minutes. Transfer the bowl to the mixer and whisk on medium-high speed until stiff peaks form, 5 to 6 minutes. Whisk in the vanilla until combined. Transfer to a piping bag fitted with a medium star tip.
Remove the plastic wrap from the pies. Pipe the meringue evenly on top of each pie in a circular motion to create a large rosette, making sure to cover the filling completely. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41848,"Peaches and Cream Oatmeal Cookies 3/4 cup all-purpose flour 1/2 teaspoon baking soda Pinch salt 1 stick butter, softened 1/4 cup light brown sugar 1/4 cup dark brown sugar 1/4 cup sugar 1 large egg 1 1/2 cups rolled oats 1/2 cup chopped dried peaches 1/2 cup chopped walnuts 1/2 cup white chocolate chips Instructions: Preheat oven to 350 degrees F with the racks in the upper and lower thirds of the oven. In a small bowl, whisk together flour, baking soda, and salt. In a stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Slowly add egg and continue mixing. Slowly add flour mixture, oats, peaches, walnuts, and white chocolate chips. Mix until combined. Line 2 sheet trays with parchment. With wet hands make 20 balls from the dough placing evenly among sheet trays. Press down on cookie dough with palm of your hand to make a flat circle. Bake for 10 to 12 minutes or until golden and still a bit tender in the center. Remove from oven and let sit on sheet trays 1 minute. Remove to cooling racks to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 41849,"Chocolate Challah Bread Pudding 2/3 cup dark raisins 3 tablespoons dark rum 4 ounces (1 stick) unsalted butter 1 loaf challah bread 1 1/2 cups milk 1 1/2 cups heavy cream 3/4 cup sugar 1 vanilla bean, halved 16 ounces bittersweet chocolate 8 large eggs Instructions: The day before you want to serve this dessert, if possible, put raisins in a small saucepan, cover with water, and bring to a boil. Remove from heat and drain. Place plumped raisins in a plastic container with a tight-fitting cover and sprinkle with the rum. Cover and let macerate overnight. Preheat oven to 325 degrees. Melt the butter and cool slightly. Cut the challah in half, and cut one of the halves into thin slices. Cut remaining bread into cubes. Put diced challah in the bottom of the baking dish. Strew with the raisins and rum and half the butter. Dip one side of each slice of challah into the butter and arrange, slightly overlapping and buttered side up, over the top of diced challah and raisins. Combine the milk, cream and sugar, and vanilla bean in a saucepan. Bring to a boil over medium heat. Remove from heat, add chocolate, and allow to stand 3 minutes; whisk smooth. Whisk eggs until combined in a large mixing bowl, then strain the milk mixture into the eggs and beat them together. Do not overbeat or the custard will have a great deal of foam on the surface. Strain the custard back into the pan and use a large spoon to skim any foam from the surface. Pour the custard over the challah. Place the baking dish in another larger pan and pour warm water into it to come halfway up the side of the baking dish. Bake the bread pudding for about 45 minutes, until the custard is set and the challah is an even color. ","[Merlot, Cabernet Sauvignon, Syrah, Port]

" 41850,"Instant Pot Herbed Whole Chicken 5 tablespoons unsalted butter, at room temperature 1 teaspoon finely chopped fresh rosemary, plus 2 small sprigs 1/2 teaspoon finely chopped fresh thyme, plus 2 sprigs 1 teaspoon grated lemon zest, plus 2 lemon wedges 1 clove garlic, chopped Kosher salt and freshly ground pepper 1 whole chicken (about 3 1/2 pounds) 1 small onion, halved 1 bay leaf 2 tablespoons all-purpose flour Instructions: Mix 4 tablespoons butter, the chopped rosemary and thyme, lemon zest, garlic, 1/4 teaspoon salt and 2 grinds of pepper in a small bowl. Pat the chicken dry and generously season inside and out with salt and pepper. Gently loosen the skin from the meat on the breasts and thighs, and stuff the herb butter under the skin. Stuff the cavity with the onion, rosemary sprigs and lemon wedges. Tie the legs together with twine. Put 1 cup water, the bay leaf and thyme sprigs in a 6-quart Instant Pot. Place the steam rack in the pot with the long handles positioned up to make it easy to pull out the chicken later. Place the chicken breast-side up on the rack. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 21 minutes. When the time is up, let the pressure release naturally, about 15 minutes. Turn off the pot and remove the lid. Carefully lift out the chicken on the rack and transfer the rack to a baking sheet to catch any juices. Let the chicken rest 15 minutes. Meanwhile, make the gravy: Pour the cooking liquid into a measuring cup; discard the bay leaf and thyme sprigs. Spoon off as much fat as possible into a small bowl. Rinse and dry the inner pot. Set the Instant Pot to saute on high. When the pot registers hot, add the flour and 2 tablespoons of the reserved fat and cook, whisking frequently, until the flour turns caramel brown, 3 to 4 minutes. Gradually whisk in the reserved cooking liquid; continue whisking until there are no lumps. Bring to a boil, then simmer until thickened, about 5 minutes. Season with salt and pepper. Preheat the broiler. Cut the chicken into pieces, cutting the breasts off the bone, and place on a baking sheet. Brush with the remaining 1 tablespoon butter and broil until the skin is browned and crisp, 3 to 4 minutes. Serve with the gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 41851,"Lobster Stew with Roasted Red Pepper Potato Cakes 2 potatoes, peeled and diced Kosher salt 2 tablespoons olive oil 2 carrots, peeled and diced 2 ears corn (cut from the cob) 1/2 yellow onion, diced 1 (28-ounce) can crushed tomatoes 2 cups vegetable stock 3 tablespoons tomato paste 2 cloves garlic, chopped Freshly ground black pepper 12 lobster claws, cooked and cut into 2-inch pieces 1 small bunch fresh cilantro, chopped 1/4 cup sour cream 1 roasted red bell pepper, chopped 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh tarragon 1/4 cup olive oil Instructions: Place the potatoes in very salty water and bring to a boil. Cook until soft and tender, 25 to 30 minutes.
While the potatoes are cooking, start the stew. In a pot over medium-high heat, add the olive oil, carrots, corn and onions and saute until the vegetables begin to sweat, 5 to 7 minutes. Add the crushed tomatoes, stock, tomato paste and garlic. Turn down the heat and simmer until the vegetables are cooked, about 15 minutes. Season with salt and pepper and fold in the lobster and cilantro. Remove from the heat, cover and set aside. Strain the potatoes and mash. Mix in the sour cream, roasted red pepper, dill, parsley and tarragon. Season with salt and pepper. Chill in the refrigerator at least 30 minutes.
To form the cakes, grab a ball of the cooled potato mixture and pat into a 1-inch thick disc, about 3 inches in diameter. In a nonstick saute pan, heat the olive oil over medium-high heat. Fry the cakes until crispy and golden brown, about 3 minutes per side. Heat up the stew and serve with a potato cake on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41852,"Maui Onion and Goat Cheese Tortellini with Currant Tomato and Porcini Sauce 8 ounces flour 2 1/2 ounces high gluten flour Pinch salt 3 eggs 2 tablespoons extra-virgin olive oil 3 Maui onions, finely chopped 2 tablespoons extra-virgin olive oil 1/4 cup cognac 1/4 cup veal jus or stock 1 egg 3 ounces grated Parmesan cheese 3 ounces goat cheese Salt and pepper 1 egg white 1 garlic clove, minced 10 ounces porcini mushrooms 2 tablespoons extra-virgin olive oil Salt and pepper 20 yellow currant tomatoes 20 red currant tomatoes 1/2 cup white wine 1/2 cup chicken broth Basil oil, recipe follows Pecorino shavings 16 ounces extra virgin olive oil 1 bunch fresh basil Instructions: To prepare the pasta, sift the flour and salt onto a wooden surface. Shape into a round mound and create a well in the center. Crack the eggs inside and drizzle the olive oil around the flour. Using a fork, beat the eggs lightly, then gradually draw in the flour until the mixture is no longer runny. Using your hands, draw in enough flour to make a smooth dough. Knead until dough is smooth and elastic. Wrap dough tightly in plastic wrap and allow to rest for 2 to 3 hours. Cut dough into 3 pieces. Pass through a pasta machine until dough is 1/8-inch thick. Cut sheets into 4-inch circles using a cookie cutter. Keep covered with plastic wrap until ready to use. To make the filling, heat a pan on medium heat and saute the Maui onions with the extra-virgin olive oil until golden. Remove from the heat and carefully add the Cognac. Return the pan to the heat and flambe. Add the veal jus or stock and cook for an additional 20 minutes on low heat. Remove from heat and allow to cool completely. In a bowl, beat egg and incorporate the Parmesan cheese, goat cheese, caramelized onions and season with salt and pepper. Take out pasta circles and scoop 2 tablespoons of filling into the center. Brush edges of pasta with egg white. Cover the pasta circle with another pasta circle to cover filling and press carefully around the edges. Bring a pot of water and salt to a boil, drop the pasta in the water, and cook for 3 minutes. While pasta is cooking, use a large saute pan and saute the garlic and porcini in olive oil. Season with salt and pepper. Add the tomatoes and white wine and allow the liquid to evaporate. Add the broth and cook for a few minutes. Drain the pasta and add to the sauce. To serve pasta, divide among 4 separate plates and distribute the porcini and tomato sauce around pasta. Drizzle a few drops of basil oil around plate and top with pecorino shavings. To make the basil oil, combine extra-virgin olive oil and 1 bunch of fresh basil and allow to infuse for a few days. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 41853,"Moroccan Spiced Lamb with Harissa 1/2 chewy baguette Olive oil Salt and pepper Salt and pepper
1/2 cup harissa paste (can be store bought) 1/4 cup sour cream 1 lemon, zested and juiced 1 lemon, zested and juiced
2 racks Australian lamb, trimmed About 3 1/2 tablespoons Moroccan Spice Mix, recipe follows Julienned dried apricots, for garnish Chervil sprigs, for garnish 1 tablespoon cumin seeds 1 tablespoon cardamom seeds 1 tablespoon coriander seeds 1 tablespoon paprika 1/2 tablespoon black peppercorns 1 cinnamon stick 1/2 tablespoon ground nutmeg 1/2 tablespoon whole cloves Instructions: Preheat a grill or grill pan. Alternatively, preheat the oven to 350 degrees F. Slice the bread into 1/4-inch thick slices. Brush with olive oil, season with salt and pepper, and lightly grill on 1 side. Cool and store in a sealed container until ready to use. Combine the harissa, sour cream, half of the lemon zest, and half of the lemon juice in a small bowl.
If more lemon is necessary, add the rest of the zest and or juice. Put into a squeeze bottle for easy assembly. Preheat the oven to 350 degrees F. Coat lamb racks generously with the spice mix, salt, and pepper. Be cautious with the pepper since there is pepper in the spice mix. There should be an even coat of spices around the lamb. Heat a couple tablespoons olive oil in a very large skillet over high heat. When oil is hot, add lamb racks and sear over high heat to form a crust on both sides. Remove from the pan, transfer to a baking dish and finish in the oven for 8 minutes or until medium rare. Remove from the oven and allow to rest at room temperature for at least 5 minutes before slicing. Assembly: Slice the lamb into 1/4-inch thick slices as close to the bone as possible. Place a piece of lamb on top of a baguette slice. Add a drop of the harissa (remember it is spicy), and then finish with a thin julienne of dried apricot and a sprig of chervil. For additional seasoning, add a sprinkle of salt and a drop of extra-virgin olive oil. In a shallow saute pan, toast all of the spices over a medium heat. Allow to cool and then grind in a coffee grinder to a fine powder. ","[Rhone Blends, Tempranillo, Garnacha, Barbera]

" 41854,"Roasted Cauliflower and Chickpeas 1 tablespoon ground coriander 1 tablespoon ground turmeric 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1/4 teaspoon cayenne pepper 1/4 cup vegetable oil 1 tablespoon grated fresh ginger 1 head cauliflower, cut into florets One 19-ounce can chickpeas, drained 1/2 sweet onion, sliced Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper Fresh cilantro sprigs, for garnish Juice of 1/2 lime Instructions: Preheat the oven to 400 degrees F.
Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 41855,"French Kiss Cocktail 1 part apricot juice 2 parts Champagne 1 apricot slice, for garnish Instructions: Pour apricot juice into a champagne flute. Add champagne and stir. Place apricot slice on the rim as a garnish. ",[Champagne] 41856,"Tomato Pie 4 to 5 garden-ripe tomatoes, preferably heirloom, cored and thinly sliced 1 1/2 teaspoons coarse kosher salt, for sprinkling, plus more as needed One 9-inch pie plate lined with your favorite pie crust, unbaked 1 tablespoon olive oil 1 sweet onion, finely chopped Freshly ground black pepper 1/2 cup chopped mixed fresh herbs such as chives, parsley and basil 1/2 cup chopped mixed fresh herbs such as chives, parsley and basil
1/2 cup freshly grated Gruyere (2 ounces) 1/2 cup freshly grated Parmigiano-Reggiano (2 ounces) 1/4 cup mayonnaise Instructions: Position an oven rack in the lower third of the oven and preheat to 375 degrees F.
Place the tomatoes on a rack in the sink in 1 layer. Sprinkle with the salt and allow to drain for 10 minutes.
Line the pie shell with foil and fill with pie weights, dried beans or rice. Bake in the lower third of the oven for 20 minutes. Carefully remove the weights and foil. Return to the oven and bake until light golden, 10 minutes more. Remove to cool in the pan on a wire rack.
Reduce the oven temperature to 350 degrees F. Heat the oil in a skillet over medium heat. Add the onions and season with salt and pepper. Cook until soft and translucent, 3 to 5 minutes. (Don't skip this step! Not cooking the onions will make the pie soggy and wet.)
Pat the tomato slices dry on both sides with paper towels. Layer the tomato slices, cooked onions and chopped herbs in the baked pie shell. Season each layer with pepper. Combine the grated cheeses and mayonnaise together. Spread the mixture on top of the tomatoes and bake until lightly browned, about 30 minutes. Remove to a rack to cool. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 41857,"Captain Kofi's Candlelight Catfish 1/2 cup Italian seasoning 1 teaspoon seafood seasoning (recommended: Old Bay) 1/2 teaspoon ground cumin 1 tablespoon hot curry powder 1/4 teaspoon cayenne pepper, or to taste 1/2 teaspoon crushed red pepper flakes 1 tablespoon toasted fennel seeds 1 whole catfish (1 to 2 pounds) or 4 catfish steaks (about 1 1/2-inches thick) 1/2 cup fresh lemon juice 1/2 cup olive oil 1/2 cup soy sauce Instructions: For the seafood rub: Combine all ingredients in a bowl and set aside. Clean the fish, leaving bone in. Drizzle the fish with lemon juice and olive oil. Scatter the rub over the fish and sprinkle with soy sauce. Let marinate, covered, overnight in the refrigerator. Preheat the grill to medium. Arrange the fish on the grill and cover with foil. Grill for 15 minutes. Using a broad spatula, carefully turn the fish over and continue to grill, covered, for 20 to 30 minutes. Transfer the fish to a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41858,"Three Bean Salad 1/2 pound green beans, trimmed, cut in half crosswise 1/2 pound wax beans, trimmed cut in half crosswise One 15-ounce can kidney beans, rinsed, and drained 1/2 small red onion, minced, soaked in cold water for 5 minutes and drained 1/4 cup sugar 1/3 cup cider vinegar 1/4 cup vegetable oil 1/2 teaspoon kosher salt plus more to taste Freshly ground black pepper 1 tablespoon minced flat-leaf parsley Instructions: Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the fresh beans to the boiling water, and cook until crisp-tender, about 4 to 5 minutes. Drain and plunge the beans into the ice water to stop the cooking and set their color. Drain.
In a medium bowl, combine the beans and the onion. In a small saucepan, bring the sugar, vinegar, oil, and salt to a simmer. Pour the liquid over the beans. Marinate the beans at room temperature for 1 hour, tossing several times. Just before serving, season with salt and pepper to taste, add the parsley. Serve.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 41859,"Charred Tacos Al Pastor 2 tablespoons adobo sauce, from a can of chipotle chiles in adobo 1 tablespoon ancho cl powder
1 tablespoon canola oil
1 tablespoon achiote paste
1 tablespoon brown sugar
2 teaspoons kosher salt
1 teaspoon ground cumin
1 clove garlic, grated on a rasp
2 pounds boneless pork shoulder, cut into 1/4-inch-thick slices with a diameter of about 4 to 5 inches
Nonstick cooking spray, for container 1 whole pineapple, skin removed
2 yellow onions, quartered
Corn tortillas, salsa verde and fresh cilantro, for serving
Instructions: Combine adobo, ancho powder, oil, achiote paste, brown sugar, salt, cumin, garlic and 1/4 cup water in a small saucepan. Whisk until uniform while bringing to a simmer to bloom all the spices and flavors, then simmer, about 5 minutes. Take off heat to cool completely, 15 to 20 minutes. Coat all slices of pork with marinade. Spray a plastic quart container with cooking spray. Stuff the container with the slices of marinated pork, arranging them in a stack. Cover and place in the fridge 8 hours or overnight to marinate. Slide marinated meat gently out of quart container. Cut the pineapple into 4 equal rounds. Reserve 2 whole slices of pineapple and core the remaining 2 slices, then cut them into chunks. Place the stack of marinated meat in between the reserved slices of pineapple. Evenly skewer the stack with 8 to 10 metal skewers to make the \pastor. Heat a grill for cooking at about 275 degrees F. Using a chimney starter, ignite 3 to 4 charcoal briquettes. Place the briquettes in a smoker box with apple or cherry wood chips that have soaked in water 30 minutes, and place the box directly on the grate. Place onion and pineapple chunks in a small drip tray or roasting pan. Position the pan right on the grill, and the pastor on the elevated grill shelf directly above it. Place smoker box directly in front of the drip pan, so that some of the heat and smoke from the wood can reach the pastor. Cook for 4 hours, rotating a quarter every 45 minutes to 1 hour. Take it off the heat and let rest for at least 1 hour. Heat a cast-iron skillet over medium-high heat. Dice onions and pineapple from drip tray and sear in the skillet until caramelized, about 5 minutes. Holding the pastor vertical, shave off shards of pork. Sear off in the skillet until caramelized, about 5 minutes. Serve with corn tortillas, salsa verde and fresh cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 41860,"Roast Chicken Cobb Salad 2 large chicken breasts, bone-in, skin-on Good olive oil Kosher salt and freshly ground black pepper 1/2 pound thick-cut applewood smoked bacon 1/4 cup freshly squeezed lemon juice (2 lemons) 5 tablespoons good olive oil 1 1/2 tablespoons Dijon mustard 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 ripe Hass avocados Juice of 1 lemon 1 pint cherry tomatoes, halved through the stem 1 cup diced English Stilton, or other crumbly blue cheese 3 ounces baby arugula Instructions: Preheat the oven to 350 degrees. Arrange 2 racks evenly spaced in the oven. Place the chicken breasts, skin side up, on one sheet pan. Pat the chicken dry with paper towels, rub the tops completely with olive oil, and sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until a meat thermometer registers 140 degrees. Cover with aluminum foil and allow to rest for 10 minutes. When cool enough to handle, discard the skin and bones, and cut the chicken in 1-inch dice. At the same time, place a baking rack on the second sheet pan and lay the bacon out on the rack in one layer. Roast the bacon for 20 to 25 minutes in the same oven with the chicken, until browned and cooked. Set the bacon aside, until cool enough to handle and cut in large dice. Meanwhile, make the vinaigrette: Whisk together the lemon juice, olive oil, mustard, salt, and pepper in a measuring cup and set aside. Cut the avocados in half, remove the seeds, and peel. Cut into 1-inch dice, toss with the lemon juice, and set aside. Place the chicken and tomatoes in a large serving bowl. Sprinkle generously with salt and pepper and enough vinaigrette to moisten. Toss well. Add the avocados, bacon, Stilton, arugula, and additional vinaigrette and toss carefully. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 41861,"Watermelon Margarita Hack 1 small watermelon 1/2 cup tequila
1 lime, juiced Instructions: Cut a hole slightly smaller than the top of a plastic cup on top of the watermelon and remove the skin. Using an immersion blender (or a single-beater electric hand mixer), push the blender in the hole, breaking down the flesh inside the melon until it starts to have a liquid consistency. Add the tequila and lime juice and blend to combine until you have an even, smooth consistency. Serve immediately. ","[Tequila, Cava, Prosecco]" 41862,"Ginger-Peach Beer Cooler Three 12-ounce bottles chilled beer, light or mild, such as Modelo Especial (not dark beer) 3 cups (24 ounces) chilled peach nectar, such as bottled R.W. Knudsen brand or canned peach nectar 2 fresh peaches, pitted and cut into wedges or 5-ounces frozen peach slices, thawed 3/4 cup Ginger Simple Syrup, recipe follows 1/2 cup sugar One 4-inch piece fresh ginger, cut into 1/4-inch pieces Instructions: Combine the beer, peach nectar, peaches and syrup in a large pitcher; stir to blend. Serve immediately. Place 1/2 cup water, the sugar and ginger in a small saucepan. Bring the syrup to a boil over high heat. Reduce the heat and simmer until the sugar dissolves, about 5 minutes. Let the syrup cool completely, about 20 minutes. Strain before using. ","[Hefeweizen, Berliner Weisse, Gueuze, Lambic]" 41863,"Couscous Custard 1 package frozen fillo dough, defrosted 8 ounces melted butter 1 tablespoon honey 2 cups ground natural pistachios 3 tablespoons sugar 2 slightly damp kitchen towels 1 pastry brush 2 cookie sheets lined with parchment paper 6 tablespoons milk 3/4 cup couscous 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1 teaspoon unsalted butter Salt 3 cups heavy cream 1 cup sugar 1/2 vanilla bean 8 egg yolks 2 cups sugar 2 cups water 1 pound quince, cored, peeled and cut into small cubes (1/4-inch) 1 cinnamon stick 1 clove 1 tablespoon lemon juice Instructions: Have all ingredients ready before you begin. Lay out one of the kitchen towels, open the filo package, unroll and place on the towel. Cover with the second towel. Place a whole sheet of filo onto one of the sheet pans, brush with melted butter mixed with honey and sprinkle with pistachios. Repeat two more times, but on last layer sprinkle with sugar. Cut into six equal squares. Place a square into a greased muffin tin, pressing gently down to fit form, leave tips sticking up or slightly laying over. Bake at 375 degrees until golden and crispy, approximately 10 minutes. Bring the milk to a boil. Mix couscous, cinnamon, ginger, butter and salt together. Pour milk over the couscous mixture and mix to break up any lumps. Bring cream, sugar and vanilla to a boil. Combine egg yolks in a small bowl, add half of boiled cream to egg yolk mix. Return egg yolks to boiling cream and whisk until thickened, do not boil. Strain and pour into couscous mixture, stir and cool. Return to pot and cook to boil, remove from heat. Place mixture in bowl, cover with plastic and refrigerate overnight In a medium nonreactive saucepan, combine sugar and water, bring to a boil. Add quince, cinnamon, cloves and lemon juice, reduce the heat to low. Simmer, stirring occasionally, until fruit is tender and translucent, remove from heat, pour into bowl to cool. Strain quince from liquid and puree 1/4 of the quince. Add the puree to the left over quince and add additional poaching liquid to moisten slightly (to make it a spoonable sauce). To Assemble: Place filo dough on plate, spoon some couscous custard into the cup. Spoon some quince compote onto the plate, garnish with whipped cream, mint and a few berries. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 41864,"Sausages and Grapes with Cheesy Polenta 2 tablespoons extra-virgin olive oil 4 sweet Italian sausages (about 4 ounces each) 6 cloves garlic 1/2 cup dry red wine 1 1/2 pounds seedless red grapes (5 to 6 cups) 1/2 to 1 teaspoon red wine vinegar Kosher salt and freshly ground pepper 4 cups whole milk 1 cup quick-cooking polenta 4 sprigs fresh thyme, leaves stripped 1 cup grated fontina cheese (about 3 ounces) 3 tablespoons chopped fresh parsley, plus more for topping Instructions: Heat the olive oil in a large skillet over medium heat. Add the sausages and cook, turning once, until golden, about 6 minutes. Add the garlic and cook, stirring, 1 minute. Add the wine, scraping up any browned bits from the bottom of the skillet. Add the grapes and spread the mixture into an even layer. Cover and continue to cook until the sausages are cooked through, about 10 minutes. Remove the sausages to a plate; cover with foil to keep warm. Increase the heat to high and continue cooking the grapes until they burst and the sauce is reduced, about 12 minutes. (Mash the grapes slightly with a fork if they?re not bursting.) Remove from the heat and stir in the vinegar; season with salt and pepper. Meanwhile, bring the milk and 2 cups water to a boil in a medium saucepan. Whisk in the polenta and thyme. Reduce the heat to low and cook, whisking often, until the polenta thickens, 3 to 5 minutes. Remove from the heat and stir in the fontina until smooth; season with salt and pepper. Stir the parsley into the grape sauce and slice the sausages. Top the polenta with the sausages, grape sauce and more parsley. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 41865,"Marble Snacking Cake with Chocolate Frosting Nonstick cooking spray, for the baking pan 4 ounces semisweet chocolate, finely chopped 3 cups all-purpose flour (see Cook's Note) 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 3/4 cups granulated sugar 2 sticks (1 cup) unsalted butter, at room temperature 1/4 cup canola oil 1 tablespoon pure vanilla extract 3 large eggs, at room temperature 1 1/2 cups whole milk 1 stick (8 tablespoons) unsalted butter, at room temperature 2/3 cup cocoa powder 1/4 cup heavy cream, plus more if needed (see Cook's Note) 2 teaspoons pure vanilla extract 1/2 teaspoon kosher salt 2 3/4 cups confectioners' sugar, plus more if needed (see Cook's Note) Instructions: For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray and line the bottom with parchment. Place the chocolate in a medium microwave-safe bowl and microwave in 20-second intervals, stirring in between, until the chocolate is fully melted. Set aside.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
Beat the granulated sugar, butter and oil in a large bowl with an electric mixer on medium-high speed until fluffy and pale, about 4 minutes. Reduce the mixer speed to low and add the vanilla and then the eggs one at a time, scraping down the sides of the bowl with a rubber spatula and mixing well after each addition. Add one-third of the flour mixture and beat on low speed until just combined. Add half of the milk and beat until combined. Repeat alternating additions of the flour mixture and milk, scraping down the sides of the bowl after each and beating until the last addition of flour is fully incorporated.
Transfer one-quarter of the batter to the bowl with the melted chocolate and stir until the chocolate is evenly incorporated.
Pour half of the remaining vanilla batter into the prepared cake pan and smooth out to the edges with an offset spatula. Scoop large spoonfuls of the chocolate batter on top of the vanilla batter and then pour the remaining vanilla batter on top. Using a skewer or butter knife, carefully swirl the chocolate batter into the vanilla batter to create a marbled effect.
Bake, rotating the pan halfway through, until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. The top of the cake should be springy to the touch and the vanilla spots should be lightly golden. Cool the cake in the pan for 10 minutes, then use a paring knife to loosen the sides of the cake from the pan and invert onto a wire rack to cool completely before frosting.
For the frosting: Beat the butter in a medium bowl with an electric mixer on medium-high speed until smooth and creamy, about 3 minutes. Add the cocoa powder, cream, vanilla, salt and 1 1/2 cups of the confectioners' sugar and mix on low speed until fully incorporated. With the mixer still on low, gradually add the remaining confectioners' sugar and mix well. Increase the mixer speed to medium high and beat until the frosting is light and fluffy, about 2 minutes; the frosting will lighten in color as air is incorporated. (See Cook's Note.)
Using an offset spatula, spread the frosting in a thick, swooping layer all over the top of the cooled cake.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 41866,"Holiday Sandwich Cookies 1 package (16 oz) Pillsbury? Ready to Bake!? refrigerated sugar cookies (24 cookies) 3/4 cup vanilla frosting (from 1-1b container frosting) 1/4 cup decorator sugar crystals or clear edible glitter Instructions: Heat oven to 350degreesF. Open package of cookies; sprinkle cookies with sugar or glitter. Bake cookies as directed on package. Cool completely, about 10 minutes. For each sandwich cookie, spread 1 tablespoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Store loosely covered. These cookies make a great holiday activity for children. Let them decorate the cookies with sugars and glitter. While cookies bake, decorate the tree or have a cup of hot cocoa, then let the children make sandwiches with the cooled cookies and frosting. Vanilla frosting may be tinted with red or green food coloring, if desired. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 41867,"Chicken Marsala 1 cup all-purpose flour Kosher salt and freshly ground black pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/4-inch-thick medallions
Grapeseed oil, as needed
2 cloves garlic, minced
1 shallot, minced
1 pound cremini mushrooms, sliced
2 ounces thinly sliced prosciutto, cut into 1/4-inch dice
4 sprigs fresh thyme, leaves picked
3 tablespoons fresh parsley leaves, finely chopped
3/4 cup Marsala wine
1 cup chicken stock
4 tablespoons unsalted butter, cut into pieces, softened
Warm buttered fettuccine, for serving
Instructions: Add the flour to a shallow plate and season with salt and pepper. Coat the chicken pieces with the flour and tap off any excess. Set a 12-inch cast-iron pan over medium heat, add enough oil to coat the bottom of the pan and heat until hot. Add the chicken in batches and cook until browned, 2 to 3 minutes. Flip and cook on the other side until browned. Keep warm, covered, on a serving plate.
Add about 1 tablespoon more oil to the pan, add the garlic, shallot and mushrooms and saute for about 1 minute. Add the prosciutto, thyme and half of the parsley and cook 1 more minute. Add the Marsala to the pan and deglaze, scraping up any browned bits from the bottom. Cook until the wine is reduced by about three-quarters, 1 to 2 minutes. Add the chicken stock and cook until the sauce is heated through and thickened, 4 to 5 minutes. Remove from the heat and stir in the butter one piece at a time. Spoon the sauce over the chicken and garnish with the remaining parsley. Serve with warm buttered fettuccine. ","[Barolo, Barbaresco, Chianti, Rioja]

" 41868,"Rosemary Vegetable Kebabs 8 large sticks rosemary, each 8-9 inches long 2 small zucchini (about 4 ounces each) 24 cherry tomatoes 2 large slices crusty bread (about 1 ounce each) 2 tablespoons olive oil Salt and pepper to taste Instructions: Trim the leaves off the bottom 5 inches of each rosemary stick, leaving the wooden stalk exposed. Soak the rosemary sticks in water for 5 minutes. In the meantime, slice the zucchini crosswise into 1/4-inch rounds and quarter each slice of bread. Assemble the kebabs by alternating 1 or 2 slices of zucchini with a tomato on the stalk of the rosemary. When there is about an inch left of the stalk put a piece of bread on the end, spearing the crusty side of the bread. Wrap the leafy part of each stick with foil. Brush the vegetables and bread with olive oil, season with salt and pepper, and grill until the vegetables are tender and the bread is toasted, turning once or twice, about 6 minutes. Remove the foil and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 41869,"Kevin Garnett Burger 1 (28-ounce) can whole tomatoes, drained and chopped 1 (28-ounce) can crushed tomatoes 1 (12.5-ounce) can pinto beans, drained and rinsed 2 (12.5-ounce) cans black beans, drained and rinsed 2 tablespoons chili powder 1 tablespoon cumin Hot sauce, to taste 7 ounce burger patties Hamburger buns Sour cream, for serving Grated Cheddar cheese, for serving Instructions: In a large saucepot over medium-high heat, combine all chili ingredients. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes. On a grill or griddle, cook the burgers to your preferred temperature. Lightly toast the burger buns in a toaster or oven. Serve the burgers topped with a generous helping of chili. Serve with grated cheese and a dollop of sour cream.x ","[Malbec, Zinfandel, Tempranillo, Syrah]" 41870,"Ice Cream Sundae Bonbons 12 chocolate sandwich cookies Nonstick cooking spray, for the mini muffin pan 1 quart cookies and cream ice cream, softened
24 small maraschino cherries, stems removed
Chocolate shell ice cream sauce, homemade or store-bought, recipe follows 1 tablespoon rainbow sprinkles
1 tablespoon chopped salted peanuts
8 ounces semisweet chocolate, chopped 1/2 cup coconut oil
2 tablespoons corn syrup
Instructions: Separate each chocolate sandwich cookie and scrape off the cream filling so you have 24 individual chocolate cookies. Spray a 24-count mini muffin pan with nonstick cooking spray. Place an approximately 20-inch-long piece of plastic wrap over the muffin pan, leaving about 4 inches of excess plastic hanging over the ends of the pan. Press the plastic into each cup of the pan, making sure the cups are completely lined with the plastic wrap. Using a small ice cream scoop or tablespoon measure, scoop ice cream into each muffin cup. Press a cherry into each cup and use a small offset spatula or butter knife to spread the ice cream over the cherry to cover. Place a chocolate cookie on top of each ice cream-filled muffin cup. Freeze until the ice cream hardens, about 3 hours. Place a rectangular cooling rack over a baking sheet. Line a second baking sheet with parchment paper. Carefully remove the plastic wrap from the muffin pan to release the bonbons from the muffin cups. Place the bonbons cookie-side down on the baking sheet lined with the cooling rack. Slowly pour some of the chocolate shell ice cream sauce over about 4 of the bonbons to cover completely. Before the sauce hardens, sprinkle the tops of the bonbons with rainbow sprinkles or chopped peanuts. The sauce will harden in about 30 seconds, so continue to coat 4 bonbons at a time before topping them with the sprinkles or peanuts, until all 24 are coated and topped. Transfer the bonbons from the cooling rack to the parchment-lined baking sheet with an offset spatula or butter knife and let stand until set, 3 to 5 minutes. Dip the offset spatula in hot water, then use it to remove the bonbons from the parchment. The hot spatula will help prevent the chocolate shell of the bonbons from cracking when you remove them. Store in a resealable container in the freezer until ready to serve. Melt the chocolate in a double boiler. Stir in the coconut oil and corn syrup. Let cool for 1 hour. It should be the consistency of pancake batter. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 41871,"Bistro Breakfast Burger 1/4 cup ketchup 1 tablespoon brown sugar 1 teaspoon Worcestershire sauce 1/2 teaspoon chili powder 1/4 teaspoon hot sauce 1 1/2 pounds ground beef, 80/20 1 teaspoon sweet paprika Kosher salt and freshly ground black pepper
4 slices thick-cut bacon, halved crosswise 4 large eggs 4 sesame seed hamburger buns 4 tablespoons unsalted butter, melted, for brushing 4 slices Havarti cheese Instructions: Preheat the oven to 350 degrees F. Mix the ketchup, brown sugar, Worcestershire sauce, chili powder and hot sauce in a small bowl. Set aside.
Using a fork, gently mix the beef with the paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Form into four 5-inch patties. Cover and set aside.
Cook the bacon in a large nonstick skillet over medium heat until the fat is rendered and the bacon is crisp, about 8 minutes. Remove and drain on a paper-towel-lined plate. Pour off most of the bacon fat, leaving about 2 teaspoons in the skillet, reserving the extra bacon fat. Heat the skillet over medium-high heat. Add the burgers to the skillet, 2 at a time, and cook until nicely browned, 4 minutes. Flip and cook the other side until the burger is done, about 4 minutes for medium-rare. Repeat with the remaining burgers. Place the burgers on a rimmed baking sheet and place in the oven to keep warm while cooking the eggs.
Wipe out the skillet. Add 1 tablespoon of the reserved bacon fat to the skillet and heat over medium-high heat. Break the eggs into the skillet and cook until the whites are set, about 5 minutes. Season with salt and pepper.
Meanwhile, brush the buns with melted butter. Place them on a rimmed baking sheet and bake until lightly toasted, about 10 minutes.
Build the burger by placing a hamburger patty on the bottom bun, add a slice of cheese, 2 pieces of bacon and top with a fried egg. Spread the top bun with some of the spiced ketchup and place on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 41872,"Chocolate-Glazed Florentines 1 cup almond flour 3 tablespoons all-purpose flour 1/4 teaspoon salt 3/4 cup sugar 2 tablespoons heavy cream 2 tablespoons light corn syrup 4 tablespoons unsalted butter, cubed 1 teaspoon pure vanilla extract 6 ounces semisweet chocolate, finely chopped 4 ounces white chocolate, finely chopped Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Combine the almond flour, all-purpose flour and salt in a large bowl; set aside. Combine the sugar, heavy cream, corn syrup and butter in a small saucepan and cook over medium heat, stirring occasionally, until the mixture comes to a boil and the sugar is dissolved; continue to boil 1 more minute. Remove from the heat and stir in the vanilla. Pour the sugar mixture into the flour mixture and stir until just combined. Set aside until cool enough to handle, about 30 minutes. Roll rounded tablespoonfuls of dough into balls. Arrange at least 3 inches apart on the prepared baking sheet. Bake, rotating the baking sheet halfway through, until the cookies spread out and turn golden brown, 10 to 11 minutes. Let cool 5 minutes on the baking sheet, then transfer to a rack to cool completely. Repeat with the remaining dough. Make the glaze: Microwave the semisweet chocolate and white chocolate in separate microwave-safe bowls in 30-second intervals, stirring, until smooth. Transfer the white chocolate to a small resealable bag. Flip the cookies over so the smooth side is up. Spread each cookie with a thin layer of semisweet chocolate. Snip a corner of the white chocolate bag and pipe lines on the semisweet chocolate; drag a toothpick across the lines. Let set, about 2 hours. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 41873,"Ugly Tomato Sauce 8 medium overripe and cracked or bruised tomatoes 1/4 cup extra-virgin olive oil 4 cloves garlic, sliced 1/4 medium onion, diced (about 3 tablespoons) 3 sprigs fresh thyme 1 small bunch fresh basil, leaves chopped Kosher salt and freshly ground black pepper Instructions: Trim away the bruised, cracked or moldy parts of the tomatoes and discard. Roughly chop the tomatoes, reserving their juices, and set aside. Heat the oil in a medium saucepan over medium-high heat. Cook the garlic and onion, stirring, until lightly browned, about 5 minutes. Add the tomatoes with about half of their juices (discard the rest), thyme and basil leaves and bring to a boil. Reduce the heat and simmer, uncovered, until thickened, 25 to 30 minutes. Remove and discard the thyme sprigs. Stir in 1 1/2 teaspoons salt and add pepper to taste. Serve immediately or store, covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 41874,"Shark and Waves Giant Watermelon Bowl 2 seedless watermelons (each about 10 pounds) 4 pints blueberries
4 pints blackberries
2 cups red seedless grapes
Instructions: Using a large chef\u2019s knife, cut both watermelons in half lengthwise through the stem. With a melon half flesh side up, cut vertical lines into the flesh (leaving rind intact) 1 inch apart and about 2 inches deep along the length of each half, leaving a 1-inch border of flesh on both ends. Repeat this process with the lines going in the opposite direction. Use a spoon to scoop out the watermelon pieces into a large bowl (it's okay if some of the spears break in half as you are doing this.) Repeat with the remaining melon halves. Use the spoon to remove as much of the flesh left in the watermelon halves as possible and save for another use. Cut 1 1/2 inches off both ends of 2 of the watermelon halves (these halves will become the middle parts of the bowl). Cut 1 1/2 inches off one end of the 2 remaining halves (these will become the bookends of your bowl). Use the flesh left in the watermelon ends to stamp out sharks with a 3-inch shark cookie cutter and set aside.
Use a metal skewer to outline waves along the top edge of each watermelon half. Then carefully cut out the wave pattern using a sharp paring knife. Take one middle piece and one bookend piece and place the flat sides together to create half of the large bowl. Thread the metal skewer through the bottom of the watermelons to secure them together. Repeat this process with the remaining watermelon halves and another metal skewer to create the other half of the large bowl. Place both halves on a large platter with the two middle pieces pushed together (these parts do not need to be secured with a skewer as they will stay together on the platter).
Fill the assembled watermelon bowl with the reserved watermelon chunks. Mix the berries and grapes together and scatter on top of the watermelon, covering it as much as possible, then add the melon sharks.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41875,"Texas Caviar 1 ear corn, shucked 5 tablespoons extra-virgin olive oil, plus more for brushing 5 tablespoons white wine vinegar 1 1/2 teaspoons honey 1/2 to 1 teaspoon cayenne pepper 1 teaspoon garlic powder 1 15-ounce can assorted beans, drained and rinsed 1 small red onion, diced 1 small plum tomato, diced 1/2 yellow bell pepper, diced 1 stalk celery, finely diced 1 jalape?o pepper, finely chopped (remove seeds for less heat) 2 cloves garlic, minced 2 tablespoons chopped fresh parsley 1 1/2 teaspoons chopped fresh oregano Kosher salt and freshly ground pepper Tortilla chips, for serving (optional) Instructions: Preheat a grill to high. Brush the corn with olive oil and grill, turning occasionally, until lightly charred, 8 to 10 minutes. Cut the kernels off the cob. Whisk the vinegar, honey, cayenne, garlic powder and olive oil in a large bowl. Add the corn, beans, red onion, tomato, bell pepper, celery, jalape?o, garlic, parsley and oregano; toss until evenly coated. Season with salt and pepper. Cover with plastic wrap and refrigerate until slightly chilled. Serve with tortilla chips or on its own. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 41876,"Shrimp and Dumpling Stir-Fry 3 tablespoons vegetable oil 1 13-ounce package frozen vegetable dumplings 1 18-ounce bag mixed fresh stir-fry vegetables, large pieces halved (about 6 cups) 1 pound medium shrimp, peeled and deveined 1 tablespoon finely chopped peeled ginger 2 cloves garlic, thinly sliced 1/3 cup sweet Thai chili sauce 2 tablespoons low-sodium soy sauce 1 tablespoon rice vinegar 2 scallions, sliced Instructions: Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the dumplings in a single layer. Cook until browned, 2 to 3 minutes per side. Add 1/4 cup water to the skillet. Cook, stirring occasionally, until evaporated, about 1 minute; transfer the dumplings to a bowl. Heat 1 tablespoon vegetable oil in the skillet. Add the vegetables and cook, stirring occasionally, until crisp-tender and lightly browned, 8 to 10 minutes; transfer to the bowl with the dumplings. Heat the remaining 1 tablespoon vegetable oil in the skillet. Add the shrimp, ginger and garlic. Cook, stirring occasionally, until the shrimp are just cooked through, about 2 minutes. Return the dumplings and vegetables to the skillet and stir to combine. Add the chili sauce and soy sauce; cook, stirring gently, until glazed, about 1 minute. Remove from the heat and stir in the rice vinegar and half of the scallions. Top with the remaining scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41877,"Roasted Chicken with Pomegranate Molasses 1 whole organic chicken, rinsed and pat dry Salt and freshly ground black pepper 2 to 4 tablespoons olive oil 3/4 cup chicken stock 1/4 cup pomegranate molasses 2 fresh thyme sprigs, leaves removed Instructions: Preheat the oven to 400 degrees F. Season chicken with salt and pepper, to taste. In a large stove to oven pan, heat the olive oil and brown the chicken on all sides. Put it in the oven and roast until the juices run clear, about 20 minutes. Remove the pan from oven and transfer the chicken to a cutting board. Tent with foil to keep warm. Put the pan on the stovetop over medium-high heat. Add the chicken stock and scrape up brown bits while bringing it to a boil. Whisk in the pomegranate molasses and thyme leaves and cook until desired thickness is reached, about 5 minutes. Taste for seasoning and adjust if necessary. Quarter the chicken and arrange it on a serving platter. Pour the sauce over the chicken and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41878,"Chocolate Pecan-Praline Cream Doughnuts 3/4 cup light brown sugar 1/2 cup heavy cream 2 tablespoons unsalted butter 1 tablespoon water 3/4 cup pecan halves 1/4 teaspoon vanilla extract 1/4 cup egg yolks 2 tablespoons sugar
1 teaspoon cornstarch
1/2 cup heavy cream
1/2 cup milk
3 sheets gelatin 1 cup white chocolate, melted
10 strips applewood-smoked bacon 2 1/4 cups all-purpose flour, plus additional for dusting 1/2 cup whole milk
1 tablespoon sugar
2 teaspoons instant yeast
3/4 teaspoon salt
1 egg 7 tablespoons unsalted butter, cold
Canola oil, for frying 1 cup confectioners' sugar 1/2 teaspoon salt 2 to 3 tablespoons warm water Instructions: For the pecan praline: Cover a workspace in parchment paper. In a heavy-bottomed saucepan, combine the light brown sugar, heavy cream, butter and water. Heat over medium-high heat, stirring constantly, until the praline mixture registers 240 degrees F on a candy thermometer. Add the pecans and remove from the heat, stirring vigorously with a wooden spoon until the candy mixture cools. Spread on the parchment paper and cool completely, then cut the pralines into small pieces. For the basic custard: Combine the egg yolks, sugar and cornstarch in a small bowl. Bring the cream and milk to a boil in a small saucepan, then pour over the yolk mixture and mix until well combined. Return the mixture to the saucepan and cook until it coats the back of the spoon. Strain the custard through a fine-mesh sieve and refrigerate, with plastic wrap pressed directly against its surface, for 30 minutes. For the chocolate pastry cream: Soak the gelatin in cold water until softened, about 5 minutes, then drain all excess water. Add the gelatin to 1 1/4 cups basic custard followed by the melted white chocolate; mix until well combined. (Save the remaining custard for another use.) Place the chocolate pastry cream in the refrigerator, covered in plastic wrap, until ready to use. For the applewood-smoked bacon: Preheat the oven to 350 degrees F. Arrange the bacon on a baking sheet and bake until crispy, 8 to 10 minutes. Crumble the bacon. For the doughnuts: Using a stand mixer fitted with the dough hook, mix together the flour, milk, sugar, yeast, salt and egg on low speed until you get a smooth dough, then increase the speed and add cold butter in stages. Mix until all the butter has been incorporated into the dough, and the dough is smooth and elastic. Remove the dough from the bowl and form into a ball. Wrap tightly in plastic wrap and refrigerate for 3 hours. Line a baking sheet with parchment paper and set aside. Remove the dough from the refrigerator, roll out on a floured surface with a floured rolling pin to 3/4-inch thick, and cut out 12 rounds with a 3-inch round cutter. Arrange the dough rounds 2 1/2-inches away from each other on the prepared baking sheet and let sit at room temperature until doubled in size, about 1 hour 30 minutes. Line a baking sheet with paper towels and set aside. Heat about 2 1/2 inches oil in a Dutch oven to 350 degrees F, then fry the doughnuts in batches until golden brown, 45 seconds on each side. Place on the prepared baking sheet and let cool completely. For the sugar glaze: Mix the confectioners' sugar, salt and water until the consistency is thick and fluid (add extra water if needed). Fill a piping bag with the chocolate cream. Pierce a small opening on the bottom of each doughnut and fill with the chocolate cream. Dip the doughnuts in the sugar glaze, sprinkle with chopped pralines and stick on small shards of crispy bacon. ","[Pinot Noir, Barolo, Tempranillo, Garnacha]" 41879,"Coconut Cupcakes With Cream Cheese Icing 3/4 pound unsalted butter, at room temperature 2 cups sugar 5 extra-large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract 1 1/2 teaspoons pure almond extract 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 14 ounces sweetened, shredded coconut 1 pound cream cheese, at room temperature 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 1 1/2 pounds confectioners' sugar, sifted Instructions: Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well. In a separate bowl, sift together the flour, baking powder, baking soda and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces coconut. Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Make the cream cheese icing: In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth. Frost the cupcakes with the cream cheese icing and sprinkle with the remaining coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 41880,"Steamed Broccoli with Ginger 1 bunch of broccoli, cut in florets, stalks peeled and cut into 1-inch pieces 2-inch piece of fresh ginger, peeled 2 teaspoons soy sauce 1 teaspoon rice wine vinegar 1 teaspoon toasted sesame oil 1 scallion, sliced thinly on bias 1 red pepper, diced Toasted sesame seeds for garnish Instructions: In a steamer place the stems on the bottom, slice 3 thin slices of ginger, place over stems and top with broccoli florets. Steam broccoli for 5 minutes. Grate the rest of the ginger, there should be about 2 teaspoons. Mix the ginger with soy, vinegar, and sesame oil, and toss with broccoli (remove the ginger slices before serving). Arrange on platter, top with red pepper, scallions and sesame seeds TIP: LOOKS LIKE BROCCOLI.... BROCCOLI RABE Trim off the bottom, tough stems of the broccoli rabe, wash well. Slice stems into 1/2-inch pieces and saute with whole peeled garlic cloves in olive oil. After 5 minutes add florets, saute until slightly tender, add a pinch of Italian red pepper and serve over pasta. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 41881,"Spaghetti Squash with Parsley and Pecan Pesto 1 medium spaghetti squash, halved lengthwise, seeded 1/4 cup plus 2 teaspoons olive oil Salt and pepper
2 small heads garlic, plus 1 clove garlic, minced
2 ounces pecans, toasted (about 1/2 cup)
1/2 bunch parsley, with stems, plus 1 tablespoon parsley leaves, chopped, for garnish
1/4 cup grated Asiago cheese
1 1/2 teaspoons fresh lemon juice
Instructions: Preheat the oven to 375 degrees F. Rub the cut sides of the squash with 1 teaspoon of the olive oil and sprinkle with salt and pepper. Set the squash cut-side down on a baking sheet. Cut the tops off of the garlic heads, exposing the cloves but leaving the heads intact. Set the heads on a large piece of foil, drizzle with the remaining 1 teaspoon of the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and place on the baking sheet with the squash. Bake until the squash is tender and the garlic soft and roasted, 35 to 40 minutes. Set aside to cool. When the roasted garlic is cool enough to handle, press out the cloves and add them to a food processor along with the minced garlic, toasted pecans, 1/2 bunch parsley and 1/2 teaspoon salt. Pulse until the ingredients are pulverized. With the motor running, drizzle in the 1/4 cup olive oil. Add the Asiago and lemon juice and pulse until just combined. Shred the squash into a bowl using a fork and toss with 1/2 cup of the pesto. Season with salt and pepper. Serve garnished with chopped parsley. ","[Chardonnay, Barbera, Vermentino, Tempranillo]" 41882,"Cold Soba Noodle Tuna Loin 1 pound tuna loin 1/2 pound soba noodles, cooked, drained Rice wine vinegar Sesame oil 1 tablespoon marasala tikka (available in far Eastern grocery stores) Peanut oil 1/2 pound fresh spinach Instructions: In a medium size bowl toss soba noodles with 2 teaspoons rice wine vinegar and 1 tablespoon sesame oil, set aside. Wash and rinse then drain the spinach. Heat a saute pan and add spinach. Toss for about one minute, until leaves are just wilted. Season with salt and pepper. Arrange on a plate. Heat another saute pan. Slice the tuna loin into two triangles. Toss in the marasala tikka, covering all sides with a thin layer. Place both pieces of tuna in the hot pan and sear for no more than 30 seconds on each side (for rare tuna). Remove from the pan. Slice the tuna into 1/4-inch slices. Top the plated spinach with noodles and arrange the tuna on top Garnish: whole chives. ","[Japanese Riesling, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]" 41883,"Whoopie Pies 3 cups sugar 1 cup butter 4 eggs 1/2 cup vegetable oil 1 tablespoon vanilla extract 6 cups all-purpose flour 2 cups unsweetened cocoa powder 1 teaspoon baking powder 1 1/2 tablespoons baking soda 1 teaspoon salt 3 cups milk Filling, recipe follows Instructions: Preheat oven to 350 degrees F, or preheat a convection oven to 315 degrees F. In a large bowl of an electric mixer, beat the sugar, butter, and eggs together until well combined. Add the oil and vanilla and beat again. In a separate bowl, combine all of the dry ingredients. Add half of the dry mixture to the egg mixture and beat or stir to blend. Add 1 1/2 cups milk and beat again. Add the remaining dry mixture and beat until incorporated. Add the remaining 1 1/2 cups milk and beat until blended. With a large spoon, scoop out 32 circles of batter onto a baking sheet. Bake for 10 to 12 minutes. Let cool. Spread filling onto 16 circles and place remaining circles on top, to make 16 Whoopie Pies. 1 1/2 cups shortening 3 cups confectioners' sugar 1 1/3 cups marshmallow topping Dash salt 1 teaspoon vanilla extract 1/3 to 1/2 cup milk In the bowl of an electric mixer, combine all ingredients except the milk and beat well. Add just enough milk to achieve a creamy consistency. Spread filling across cooled cookie circles. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 41884,"Sheet Pan Gnocchi One 16-ounce package gnocchi 1 pound asparagus, cut into 1-inch pieces
1 red onion, halved and quartered
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1/4 cup pesto
1 cup mixed yellow and red cherry tomatoes
Freshly shaved Parmesan, for serving
2 tablespoons balsamic glaze
1/4 cup fresh basil leaves
Instructions: Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper. Place the gnocchi, asparagus, red onion and bell peppers on the prepared sheet pan. Sprinkle with a pinch of salt and pepper. Mix the olive oil and pesto in a small pitcher. Drizzle over the pan and toss to coat. Bake for 10 minutes. Remove and toss. Sprinkle over the tomatoes. Return to the oven until the gnocchi have begun to brown and crisp, an additional 8 to 10 minutes. Remove from the oven and sprinkle on the Parmesan shavings. Drizzle with the balsamic glaze and sprinkle over the basil leaves to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 41885,"Celery and Tofu Salad 1 cup peanut oil 1 (2-inch long) piece fresh ginger, cut into 3 or 4 slices 1 (3-inch long) piece cinnamon 3 cloves 1 teaspoon coriander seeds 1 teaspoon cumin seeds 4 star anise 1 tablespoon Sichuan peppercorns 1/4 cup red chili flakes Salt 1 bunch Chinese celery, thinly sliced 4 to 6 ounces pressed tofu, thinly sliced or julienned Instructions: Heat oil in a small saucepan over medium-high heat; when it simmers, add ginger, cinnamon, cloves, coriander, cumin, star anise, Sichuan peppercorns, and chili flakes. Remove from heat and let sit until cool, at least 1 hour and preferably 2 or 3. Strain oil into a bowl or jar and discard spices. Put a pot of salted water over high heat and bring to a boil. Add celery and blanch for about a minute; drain in colander and run under cold water to stop the cooking process. Layer celery and tofu on serving plates, drizzle with chili oil and sprinkle with salt. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 41886,"Nona's Meatballs 2 pounds ground meat, preferably ground sirloin, or ground round 1/2 cup chopped fresh parsley leaves 1/2 cup Italian bread crumbs 2 cloves minced garlic 2 eggs 1/2 cup grated Parmigiano-Reggiano Oil, for frying 1/4 cup olive oil 1 medium onion, chopped 3/4 cup chopped celery 3/4 cup chopped parsley 2 cloves garlic, minced 1 (28-ounce) can crushed tomatoes 1 (16-ounce) can tomato puree 1 (16-ounce) can tomato sauce 1 (16-ounce) can water (use sauce can) 1 teaspoon chopped fresh basil leaves 1 teaspoon chopped fresh oregano leaves 1/2 teaspoon red pepper flakes Salt and freshly ground black pepper Instructions: Combine all the meatball ingredients in a large bowl and form into 2-inch balls. (Makes about 18 meatballs.) Heat a large pan coated with oil over medium heat. Add the meatballs and cook until well browned. Reserve. Heat the olive oil in a heavy pot over medium heat. Add the onions, celery, parsley and garlic, and saute until tender. Add the crushed tomatoes, tomato puree, tomato sauce, and water and mix well. Add remaining ingredients and season with salt and pepper, to taste. Bring the sauce to a boil, then lower the heat; add the meatballs and simmer, uncovered 2 to 3 hours. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 41887,"Spaghettini with Tomatoes and Anchovies 2 large tomatoes 12 anchovies 2 tablespoons crushed red pepper 1/2 cup olive oil 1 pound spaghettini 1 teaspoon chopped parsley Fresh grated Parmesan cheese Salt and black pepper Instructions: Preheat oven to 350 degrees. Slice tomatoes and place half of the slices in a single layer on the bottom of a baking dish. Add 2 to 3 anchovies on top of each tomato slice. Top each tomato slice with another tomato slice, making a sandwich out of the anchovies. Season with crushed red pepper and olive oil. Bake 20 minutes. Cook pasta. Drain pasta and mix with tomato and anchovy mixture in a large pasta bowl. Toss with spoons to break up the tomatoes. Add salt and pepper to taste. Garnish with chopped parsley and fresh Parmesan, to taste. ","[Nebbiolo, Barbera, Aglianico, Tempranillo]" 41888,"Cowboy Steak with Coffee and Chili Rub 1 1/2 teaspoons ancho chili powder, or other chili powder 1 1/2 teaspoons fine ground espresso coffee 1/2 teaspoon brown sugar 1/4 teaspoon dry mustard 1/4 teaspoon ground coriander 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/4 pound shoulder center steak (Ranch Steak), or top sirloin, about 1 1/4-inch thick Instructions: Spray a large nonstick skillet with cooking spray and preheat it over medium-high heat. In a small bowl combine all the ingredients for the rub and coat the steak well on both sides. Cook steak for 14 minutes, turning once, for medium to medium-rare. Allow steak to sit for 5 minutes before slicing. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 41889,"Skewered Shrimp Dipped in Corn Dog Batter 1 liter canola oil 2 3/4 cups cornmeal 3 3/4 cups all-purpose flour 1 tablespoon baking powder 1 1/2 cups sour cream 1 cup milk 4 eggs 2 teaspoons salt 1/2 cup melted butter 2 pounds (21 to 25 size) shrimp, peeled and deveined Instructions: Heat oil in deep fryer to 375 degrees F. Mix batter by combining cornmeal, flour, baking powder, sour cream, milk, eggs, salt and melted butter. (Add a little more milk if the batter is too thick for dipping the shrimp.) Skewer the shrimp, dip in the batter, and deep-fry until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 41890,"Prickly Pear Margaritas 2 cups silver tequila 2 cups triple sec
1 1/2 cups fresh lime juice, plus lime slices or wheels, for garnish
1/2 cup prickly pear puree
Kosher salt, for rimming glasses
Instructions: Add the tequila, triple sec, lime juice and prickly pear puree to a pitcher and mix well. Chill for at least 4 hours. When ready to serve, spread some salt on a small plate. Run a lime slice around the rim of each glass. Dip the glass rims in the salt to coat. Fill the glasses with ice and pour the margarita mix over. Garnish with a lime slice. ","[Tequila, Cava, Sauvignon Blanc]" 41891,"Tangy Chicken Steak 2 tablespoons red wine vinegar 1/2 cup olive oil, plus 2 tablespoons 1 tablespoon Dijon mustard 1 teaspoons Italian seasoning 1 teaspoon paprika 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 4 (6-ounces) boneless and skinless chicken cutlets 1 onion, diced 2 tablespoons minced garlic 2 tablespoons chopped chives 6 slices deli pepperoni 6 slices deli provolone 2 to 4 steak rolls, split and toasted 1/2 cup hot cherry pepper spread Instructions: In a small bowl, whisk together the vinegar, 1/2 cup of oil, the mustard, Italian seasoning, paprika, salt, and pepper. Rub the marinade liberally on each chicken cutlet. Arrange on a quarter sheet pan lined with parchment paper. Cover with plastic wrap and freeze for 30 minutes. Chicken will freeze slightly. Remove from the freezer and with a sharp knife, chip the slightly frozen meat as thin as possible. In a large saute pan over medium-high heat, add 2 tablespoons of oil. Add the onions and cook until slightly browned, about 2 minutes. Add the garlic and the chipped chicken meat and cook until the chicken is cooked through, about 5 minutes. Stir in the chives. Overlap the pepperoni on top of the chicken and repeat with the cheese slices. Turn off the heat and allow the heat from the meat to melt the provolone. With the help of a spatula scoop up the chicken with the cheese and put it on the split roll. Tuck some cherry pepper spread on the side of the roll. Wrap tightly in a square of parchment paper. Repeat with remaining rolls and filling. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 41892,"Red Beans and Rice 2 tablespoons vegetable oil 1 medium onion, chopped 2 medium green bell peppers, chopped 3 stalks celery, chopped 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 5 cloves garlic, minced 12 ounces pickled pork, cut into 1-inch pieces, recipe follows 3 bay leaves 1 teaspoon dried thyme 1 teaspoon hot sauce 1/2 teaspoon cayenne pepper 2 quarts water 1 pound red kidney beans, rinsed and picked of debris 3 cups water 1 1/2 tablespoons unsalted butter 2 cups long-grain rice 1/2 to 1 teaspoon kosher salt 2 cups water 1 cup apple cider vinegar 1/4 cup kosher salt 6 cloves garlic, peeled and crushed 2 tablespoons sugar 2 tablespoons yellow mustard seed 2 tablespoons hot sauce 1 tablespoon celery seed 1 bay leaf 1/4 teaspoon whole black peppercorns 8 ounces ice 1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes Instructions: Place the vegetable oil in a 7-quart Dutch oven and set over medium-high heat. Add the onion, bell pepper, celery, salt and pepper to the pot. Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender, 6 to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly. Add the pickled pork, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase the heat to high. Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes. Decrease the heat to maintain a simmer, cover and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking. If you prefer an even creamier texture, mash some of the beans with a potato masher. Prepare rice during the last 30 minutes of cooking the beans. Place the water into an electric kettle and bring to a boil. While the water is coming to a boil place the butter into a 3-quart saucepan, set over medium heat. Once the butter begins to bubble, add the rice and stir to combine. Add the salt and cook for 2 to 3 minutes, stirring frequently. Carefully pour the water over the rice and stir to combine. Decrease the heat to the lowest setting, cover, and cook for 15 to 20 minutes. Serve the beans over the rice. Combine all of the ingredients except the ice and the pork in a 2-quart non-reactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 41893,"Cajun Pecans Vegetable oil, for the baking sheet 1 large egg white 3 tablespoons sugar 1 tablespoon Cajun seasoning 2 cups pecan halves Instructions: Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet. Whisk the egg white, sugar and Cajun seasoning in a medium bowl until thoroughly blended and slightly foamy. Add the pecans and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes, until the nuts are fragrant and slightly darker but still a bit moist. They will continue to crisp as they cool. Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 41894,"Italian Sausage Rolls 2 frozen puff pastry sheets, thawed 3 mild sausage links 3 hot sausage links 6 tablespoons grated Romano 10 fresh basil leaves Instructions: Preheat oven to 350 degrees F. Lay the puff pastry sheets out on a flat work surface. Split the sausage casings lengthwise and turn the mild sausage meat out onto 1 pastry sheet and the hot sausage meat out onto the other pastry sheet. Gently pat the meat out to fit the pastry sheets, being careful to leave a 1/2-inch strip bare on both long sides of each sheet. Top with 3 tablespoons of Romano and 5 basil leaves per sheet. Starting with 1 of the bare strips, roll the pastry tightly around the filling. The bare strip on the far end will stick to itself. Place the rolls in the freezer for at least 1 hour; they should be just frozen enough to make slicing easy. (The recipe can be made to this point 1 week in advance.) Slice the rolls into 1/2-inch pieces, place on baking sheets and place in the oven for 20 to 30 minutes, or until golden brown. Remove and let cool 5 minutes before serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 41895,"BBQ Chicken with Trish Lynn's Grandma's Famous BBQ Sauce 1/4 pound margarine 1 garlic clove, crushed 1 teaspoon dry mustard 1 onion chopped 1 teaspoon ranch rub (recommended: Bob Tallman's) 1 teaspoon steak dust recommended: Bob Tallman's) 1/2 cup honey 3/4 cup cola (recommended: Coca Cola) 1 bottle Worcestershire sauce 1 bottle ketchup 2 lemons, halved 1 bottle hot sauce 4 chicken breasts, boneless or bone-in Instructions: In a saucepan, melt the margarine. Add the garlic clove, mustard, onion, ranch rub, steak dust, honey and cola and bring to a simmer. Then add the Worcestershire, ketchup, lemons, and the hot sauce. Cook for 20 to 30 minutes and let it simmer down. Dip chicken in sauce and put on grill. Keep applying sauce onto chicken until cooked. Serve as well on side for brisket dippin! Dig in! ","[Zinfandel, Syrah, Malbec, Rioja]" 41896,"Bourbon Peach Cobbler 8 peaches, peeled and sliced, about 6 to 8 cups 1/4 cup bourbon 3/4 cup sugar, divided, plus more for dusting 2 tablespoons cornstarch 1 teaspoon ground cinnamon 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 sticks) cold unsalted butter, plus 2 tablespoons for skillet Heavy cream, plus more for brushing Instructions: Heat the oven to 375 degrees F. In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside. Prepare the dumplings: Into food processor add the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and pulse until the mixture looks like wet sand. Mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable. In a 10-inch cast iron skillet over medium-low heat, melt the remaining 2 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling. ","[Burgundy, Zinfandel, Tempranillo, Garnacha]" 41897,"Lasagna 9 lasagna noodles 12 ounces ricotta 1 large egg, lightly beaten 1/2 cup flat-leaf parsley, chopped 1 cup grated Parmesan Kosher salt and freshly ground black pepper 1 batch Meat Sauce, recipe follows 12 ounces mozzarella, grated (3 cups) 1 tablespoon olive oil 6 ounces ground beef 6 ounces spicy Italian sausage 1 small onion, chopped 2 cloves garlic, minced 1 bay leaf 1 teaspoon dried basil 1 teaspoon dried oregano 1/4 cup red wine 1 (28-ounce) can crushed tomatoes 1 small carrot, chopped Kosher salt and freshly ground black pepper Instructions: Prepare noodles as instructed on package. Drain. In a medium bowl, combine ricotta, egg, parsley, 1/2 cup Parmesan and salt and pepper. Spread 1 cup Meat Sauce in bottom of 9-by-13-inch baking dish. Lay 3 noodles down in pan and spread with half the ricotta mixture. Sprinkle with 1 cup mozzarella and top with 1 cup Meat Sauce. Repeat procedure for one more layer ending with last 3 noodles and then sauce. Top with remaining mozzarella and 1/2 cup Parmesan. Bake for 45 minutes or until bubbly at 375 degrees F. Remove from oven and let lasagna stand for 15 minutes Heat oil in a large heavy pot over medium high heat. Brown ground beef and sausage, about 7 minutes. Stir in onion and cook for 4 minutes. Stir in garlic, bay leaf, basil and oregano. Add wine, tomatoes and carrot. Bring to a boil and reduce heat to medium. Simmer uncovered until sauce has thickened, about 15 minutes. Taste and season with salt and pepper. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 41898,"Parsnip and Turnip Mash 3 large turnips 6 large parsnips 3 tablespoons unsalted butter 2 tablespoons chopped fresh thyme leaves, from about 4 sprigs Salt and freshly ground black pepper Instructions: Peel and slice the turnips thinly, Peel and dice the parsnips (cutting the vegetables small and thin will help speed up cooking time). Add the sliced and diced vegetables to a large saucepan and cover them with cold water. Add salt to the water and bring to a boil over medium heat. Boil the vegetables for about 8 to 10 minutes until quite soft. Vegetables are cooked when you can easily insert the tip of a knife. Drain the vegetables and place them back into the saucepan. Add the butter and thyme. With a potato masher, mash all ingredients together. Season with salt and pepper, to taste. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 41899,"Pumpkin Cream Cheese Muffins 8 ounces cream cheese, at room temperature 1/3 cup granulated sugar 2 tablespoons sour cream 1 large egg 1/2 cup packed light brown sugar 3/4 teaspoon ground cinnamon Pinch kosher salt 4 tablespoons unsalted butter, melted 1/2 cup all-purpose flour 1 1/2 cups all-purpose flour (see Cook's Note) 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon baking powder 1 cup pure pumpkin puree 3/4 cup granulated sugar 1/3 cup vegetable oil 1 teaspoon pure vanilla extract 1 large egg Instructions: Preheat the oven to 350 degrees F and line a 12-cup muffin tin with paper liners. For the cream cheese filling: Beat the cream cheese, granulated sugar and sour cream in a large bowl with an electric mixer on medium-high speed until smooth and combined, scraping down the sides of the bowl with a rubber spatula as needed, 1 to 2 minutes. Add the egg, then continue to beat until fully incorporated, about 1 minute more. Transfer to a resealable bag or small pastry bag, then set aside at room temperature. For the crumb topping: Stir together the brown sugar, cinnamon and salt in a medium bowl until combined. Drizzle in the melted butter and mix with a fork until just combined. Add the flour and mix with the fork until evenly distributed and small, pea-size clumps form. Do not overmix or it will turn into a paste. Set aside at room temperature. For the pumpkin batter: Whisk together the flour, baking soda, cinnamon, salt and baking powder in a medium bowl until combined. Whisk together the pumpkin, granulated sugar, oil, vanilla and egg in a large bowl until smooth, then add the flour mixture and stir until just combined. Divide the pumpkin batter evenly among the prepared muffin tin cups, filling each about three-quarters of the way up. Snip the end of the resealable bag or pastry bag, then insert the tip into the center of each cup about three-quarters of the way down and squeeze about 2 tablespoons of the cream cheese filling into the center of each muffin. The muffin cups should be filled almost to the top after piping in the cream cheese filling. Evenly sprinkle the muffins with the crumb topping, pressing gently into the batter to adhere. Bake until the muffins puff, the crumb topping is golden brown and a toothpick inserted into the muffin comes out clean (avoid the cream cheese filling when testing with a toothpick), about 30 minutes. Let the muffins cool in the pan for 10 minutes, then carefully remove to a wire rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 41900,"Fried Corn 1/2 cup diced green bell peppers 1/2 cup butter, divided 3 cups corn kernels 1 cup sugar 1 cup whole milk 1 tablespoon salt 1 tablespoon white pepper 1/4 cup all-purpose flour Instructions: In a medium saute pan, saute peppers in 1/4 cup butter. Add corn, sugar, milk, salt, and pepper and bring to a boil. Meanwhile, in a small saucepan, make a roux with the remaining 1/4 cup butter and the flour by cooking it over low heat for a couple minutes until a pale yellow color. Add roux to corn mixture. Cook until thickened and then serve. ","[Chardonnay, Riesling, Chenin Blanc]" 41901,"Whole Wheat Penne with Lobster and Bacon Kosher salt Two 4-ounce lobster tails 1 pound whole wheat penne pasta 1 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (about 2 1/2 cups) 4 cloves garlic, minced One 14 1/2-ounce can diced tomatoes 3/4 cup clam juice 3/4 cup heavy cream 1 cup chopped fresh basil Freshly ground pepper 1 pound large shrimp, peeled and deveined Instructions: Bring a large pot of salted water to a boil. Add the lobster tails and cook until they begin to curl, 5 to 7 minutes. Using tongs, remove the lobster tails and set aside until cool enough to handle. Add the pasta to the boiling water and cook, stirring occasionally, until tender but still firm to the bite, 10 to 12 minutes. Drain and place in a large serving bowl. Using kitchen scissors or a heavy knife, cut along the underside of the lobster tails and remove the meat. Chop the meat into 3/4-inch chunks. Set aside. In a large nonstick skillet, cook the bacon over medium-high heat until brown and crispy, about 10 minutes. Remove the bacon and drain on paper towels. In the same skillet, add the garlic and cook until aromatic, about 30 seconds. Add the tomatoes (and juices), clam juice, cream, 1/2 cup basil, 2 teaspoons salt and 1/2 teaspoon pepper. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to medium and simmer until slightly thickened, about 5 minutes. Add the shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Add the lobster and bacon. Simmer until warmed through, 1 to 2 minutes. Pour the tomato mixture over the cooked pasta and toss until coated. Garnish with the remaining 1/2 cup basil and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 41902,"Baked Mac and Cheese with Hidden Cauliflower Cooking spray Kosher salt
1 pound elbow macaroni
1 small head cauliflower, cored
4 tablespoons (1/2 stick) unsalted butter
1/2 medium onion, finely chopped
5 tablespoons all-purpose flour
4 cups whole milk
3 tablespoons creamy French onion dip
8 ounces shredded mild Cheddar
8 ounces shredded Colby Jack cheese 1/4 teaspoon cayenne
2 cups crushed sour cream-and-cheddar potato chips
Instructions: Preheat the oven to 425 degrees F. Spray a 13-by-9-inch baking pan with cooking spray. Cook the pasta in boiling salted water according to the package directions. Drain and reserve. Meanwhile, grate the cauliflower on the large holes of a box grater, or chop it into chunks and pulse to rice-size pieces in a food processor. Melt the butter in a large pot over medium heat. Add the onions and cook, stirring often, until softened, about 5 minutes. Add the grated cauliflower and 1/2 teaspoon salt and cook, stirring occasionally, until crisp-tender, another 5 minutes. Add the flour; cook for 1 minute, stirring. Gradually add the milk while stirring constantly, then increase the heat and bring to a boil. Reduce the heat to medium and simmer, whisking occasionally, until slightly thickened, about 3 minutes. Take off the heat and stir in the French onion dip, Cheddar, Colby Jack, cayenne and 1 teaspoon salt until melted. Add the cooked pasta and stir to coat. Transfer to the prepared baking dish. Top the pasta with the crushed potato chips. Bake until lightly browned, 8 to 10 minutes (be careful, the potato chips can burn easily). ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 41903,"Spicy Sweet Potato Chips Vegetable oil, for frying 3 sweet potatoes 2 teaspoons garlic salt
2 teaspoons freshly ground black pepper
1 teaspoon paprika
1 teaspoon chipotle powder 1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
Instructions: In a heavy Dutch oven, heat 3 to 4 inches of oil to 320 degrees F (use a thermometer to keep the temp right!). Trim the tops off the sweet potatoes and finely slice into rounds using a mandoline or knife. Pat them dry with kitchen paper. Mix together the garlic salt, black pepper, paprika, chipotle, cayenne and kosher salt in a small bowl and set aside. Lower a batch of potatoes into the oil with a spatula. Cook, stirring frequently, until crispy, 3 to 4 minutes. Remove with a slotted spoon or spider to a baking sheet lined with parchment. Sprinkle on some of the spice mix. Cook the remaining batch. ","[Rioja, Tempranillo, Garnacha, Barbera]" 41904,"Philly Cheesesteak Nachos 5 cups baguette chips 8 ounces sliced roast beef 1/2 cup sliced bell peppers 8 ounces nacho cheese 1/2 cup caramelized onions 2 tablespoons pickled jalapenos Instructions: Preheat the oven to 375 degrees F. Lay out the baguette chips in an even layer on a baking sheet and top with the roast beef, sliced bell peppers and nacho cheese. Bake until everything is hot and the cheese is melted, 5 to 10 minutes. Top with the caramelized onions and pickled jalapenos. Serve warm. ","[Malbec, Zinfandel, Tempranillo]" 41905,"Chili Dog Burrito 1 large flour tortilla 4 ounces Cheddar, shredded 2 ounces grilled white onion
1 ounce grilled sliced jalapeno
1 ounce diced cooked bacon
One 4-ounce all-beef hot dog
4 ounces cooked seasoned thin french fries
4 ounces Red Chili, recipe follows 1 ounce sour cream
10 pounds ground beef One 100-ounce can spiced chili beans
One 100-ounce can diced tomatoes
One 100-ounce can tomato sauce
6 ounces chili powder 6 ounces granulated garlic
6 ounces diced onion
4 ounces ground cumin 2 ounces beef bouillon 1 ounce red pepper flakes
2 ounces seasoned salt 1 ounce ground black pepper Instructions: Lay tortilla out and place cheese, onion, jalapeno and bacon in center of tortilla evenly, leaving room at each end to tuck in and roll into a burrito. Cut hot dog in half lengthwise, not cutting all the way through, then butterfly the hot dog open and add to burrito. Top with the french fries, Red Chili and sour cream and roll it up burrito style! Brown meat in a very large pot, then add the chili beans, tomatoes, tomato sauce, chili powder, granulated garlic, onion, cumin, bouillon, red pepper flakes, salt and pepper. Stir together and let simmer for 30 minutes. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 41906,"Shrimp Stuffed Cucumber Cups 2 standard cucumbers 3/4 pound medium shrimp, thawed, deveined and shells on 1 tablespoon prepared horseradish 1 teaspoon lemon juice Kosher salt Freshly ground black pepper 1 (15-ounce) can chopped tomatoes, drained 2 tablespoons chopped parsley, divided Instructions: Peel the length of each cucumber to form alternating stripes of unpeeled and peeled. Cut the cucumbers into 12 (3/4-inch) pieces. Scoop out the center using a teaspoon or a melon baller, leaving the bottom and sides intact to form a cup. (Reserve the centers for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.) Turn them upside down onto a towel and let them drain while you make the filling. Bring a medium pot of salted water to a boil over medium heat. Add the shrimp and cook until bright pink, about 3 to 4 minutes. Strain and rinse in cold water. Remove the shells and discard. (Reserve 12 shrimp for the Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.) Chop the shrimp into small pieces and put them into a bowl. Add the horseradish, lemon juice, salt and pepper to taste, half the can of tomatoes (reserve the remaining half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa) and 1 tablespoon of parsley. Evenly divide the shrimp mixture between the cucumber cups. Arrange them on a serving platter and garnish with remaining parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 41907,"Grilled Halibut with BBQ Butter 1 1/2 cups paprika 3/4 cup sugar 3 3/4 tablespoons onion powder 1 teaspoon finely chopped fresh oregano leaves 1 scallion, white and light green parts only, finely chopped 6 tablespoons butter, at room temperature 2 teaspoons Neely's BBQ seasoning 1 teaspoon grated orange zest 1/4 teaspoon kosher salt, plus more as needed 1/4 teaspoon cayenne pepper 6 (6-ounce) halibut fillets, about 1-inch thick Extra-virgin olive oil, for brushing Freshly cracked black pepper 2 pounds asparagus, trimmed Instructions: Seasoning: Stir the paprika, sugar and onion powder together in a bowl and set aside. Halibut: In a small bowl, using a rubber spatula, combine the oregano, scallions, butter, barbeque seasoning, orange zest, 1/4 teaspoon salt and cayenne pepper. Spoon the seasoned butter onto a piece of plastic wrap. Using the plastic wrap as a shield for your hands, shape the butter into a log, wrapping it in the plastic, and refrigerate for at least 30 minutes. Heat a grill to medium-high. Brush the fish fillets on both sides with olive oil and season with salt and pepper. Grill the halibut fillets until the center of the fish is opaque and firm, about 4 minutes per side. Brush the asparagus with some more oil and season the stalks with salt and pepper. Grill the spears until they are tender, turning them once, about 6 minutes total. Transfer the fish and asparagus to serving plates. Spread a generous tablespoon of the barbeque butter over the fish. Serve the remaining butter alongside the fish, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 41908,"Campfire Beans 4 cups dried pinto beans 1 whole ham hock 4 cloves garlic, minced 2 red bell peppers, diced 1 whole onion, diced 2 teaspoons chili powder 2 teaspoons ground black pepper 1 1/2 teaspoons salt Instructions: Rinse the beans under cold water, sorting out any rocks or particles. Place the beans in a stockpot with the ham hock and cover with water by 2 inches. Bring to a boil, and then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed. Throw in the garlic, red bell peppers and onions. Cover and continue cooking for another hour or two, remembering to check the water level. Add the chili powder, black pepper, and salt (or more to taste). Then cover and cook until the beans are lovely and tender, another 20 to 30 minutes. The liquid should be very thick and stew-like, not thin like a soup. Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 41909,"Fusilli with Garlicky Broccoli Kosher salt and freshly ground black pepper 1 pound fusilli pasta
2 pounds broccoli, stems removed and heads trimmed into florets 2 pounds broccoli, stems removed and heads trimmed into florets
1/3 cup extra-virgin olive oil
15 to 20 cloves garlic, finely minced
1/4 teaspoon paprika
2 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
Instructions: Bring a large pot of water to boil over high heat. Add salt and then add the pasta. Cook according to the package directions. After 6 minutes, add the broccoli to the pot with the pasta. Once the pasta is al dente, reserve 1 cup of the cooking water, then drain the pasta and broccoli in a colander. Meanwhile, heat the oil in a large skillet over very low heat. Add the garlic and saute just until it begins to sizzle (do not let it brown). Turn the garlic and continue to cook, 1 to 2 minutes. Add the paprika and season with salt and pepper; stir to arrest the browning. If the garlic appears to be coloring, stir it sooner. Continue to cook until the smaller pieces of garlic become golden. Add the pasta and broccoli to the garlic oil. Toss together until combined. Add the butter and stir to melt. Add the cheese and stir again. Moisten the pasta, if necessary, with the reserved pasta water. Season to taste with salt and pepper. Garnish with cheese and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41910,"The Best Egg Salad 6 large eggs 1/3 cup mayonnaise 1 stalk celery, finely chopped 1/2 small onion, finely chopped 1 tablespoon chopped fresh parsley or dill 2 teaspoons Dijon mustard 1 tablespoon lemon juice Kosher salt and freshly ground black pepper Instructions: Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely. Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41911,"Crisp Meringue Heart Napoleons 1/2 cup egg whites (from about 4 eggs), at room temperature 1/2 cup granulated sugar 1/3 cup confectioners' sugar, sifted 1 cup chilled heavy cream 1 half pint raspberries Tiny mint sprigs or leaves, for garnish (optional) Powdered sugar, for garnish Instructions: A day before you plan to serve the dessert, heat the oven to 300 degrees for at least 15 minutes, then turn it off and leave the door closed. Whip the egg whites until foamy in a mixer fitted with a whisk attachment. Add the granulated sugar and whip until stiff and glossy, about 3 minutes. Add the confectioners' sugar and whip very briefly (I count to 10), just to incorporate. Spoon the mixture into a pastry bag with a medium plain tip and pipe small hearts with 2 teardrop shaped strokes onto a parchment lined cookie sheet. Place the pan in the turned-off oven, close the door, and leave overnight to dry until crisp. (The recipe can be made up to this point and stored at room temperature in an airtight container up to 5 days in advance.) When ready to serve, whip the cream and place in a pastry bag with a star tip. Place 1 meringue heart on a plate then pipe on cream. Top with raspberries and a final meringue. Tuck a mint leaf into each, sprinkle with powdered sugar and serve. ","[Champagne, Prosecco, Cava, Sparkling Shiraz]" 41912,"Pancakes and Sausage on a Stick 2 tablespoons flavorless oil, plus more for frying 1/2 cup (65g) all-purpose flour
1/2 cup (65g) oat flour, or more all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 large egg
1/2 cup (120g) buttermilk
18 pre-cooked breakfast sausages (if frozen, heat them a little just until they're soft enough to insert with lollipop sticks)
Maple syrup, for serving, optional
Instructions: Fill a large heavy pot or high sided skillet fitted with a thermometer with 1 inch of oil and heat over medium-high heat to 360 degrees F. In a medium bowl, whisk together the all-purpose flour, oat flour, sugar, baking powder, salt and baking soda. In a separate small bowl or measuring cup, whisk together the egg, buttermilk and 2 tablespoons oil. Add the wet ingredients to the dry ingredients and stir to combine. Transfer the batter to a tall skinny glass or measuring cup (this step isn't completely necessary, but it will make coating the sausages easier). Working in batches of 3 or 4 sausages at a time, insert popsicle sticks or lollipop sticks into the sausages, pat off any excess moisture with a paper towel, and dip them into the pancake batter to fully coat, scraping off excess. It doesn't need to be a very thick coating as the batter will puff up when frying. Carefully lower the entire thing (stick included) into the hot oil and fry until golden, 1 1/2 to 2 minutes. Use tongs to transfer to a paper towel or wire rack. Repeat with the remaining sausages. Cool slightly before serving.\u202f ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 41913,"Potato and Cheese Gratin 2 pounds russet potatoes 4 tablespoons melted butter 1/2 cup freshly grated Parmesan cheese 1-1/2 pounds vine ripened tomatoes, sliced 1/2 cup chopped fresh parsley 8 ounces grated mozzarella cheese Salt and freshly ground black pepper Instructions: Parboil potatoes for 15 minutes until barely tender. Drain, peel them and cut into thick slices. Preheat oven to 350 degrees. With some of the melted butter, lightly grease bottom of shallow casserole. Arrange all of the potato slices overlapping in the bottom of a casserole and season well with salt and pepper; sprinkle with half of Parmesan. Arrange tomatoes over potatoes and season them with salt and pepper and half of parsley. Scatter mozzarella over tomatoes. Mix parsley with melted butter and season with salt and pepper and scatter over mozzarella. Top with remaining Parmesan and bake for 25 minutes or until all ingredients are hot and cheese is melted. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 41914,"Spiced Chicken Breasts with Dates Kosher salt 3 skinless, boneless chicken breasts (about 8 ounces each)
Freshly ground pepper 2 teaspoons paprika 1 teaspoon packed light brown sugar 3 tablespoons vegetable oil 3 shallots, sliced 6 Medjool dates, pitted and chopped 1/3 cup white wine vinegar 3/4 cup low-sodium chicken broth 6 ounces wide egg noodles 2 tablespoons unsalted butter 1/4 cup chopped fresh parsley Instructions: Preheat the oven to 425?. Bring a medium saucepan of salted water to a boil. Season the chicken with salt, pepper, the paprika and brown sugar. Heat 2 tablespoons vegetable oil in a large ovenproof skillet over medium-high heat. Add the chicken, reduce the heat to medium and cook until browned, 6 minutes. Flip the chicken; transfer the skillet to the oven. Bake until cooked through, 10 minutes. Remove the chicken to a plate and cover with foil. Pour off the juices from the skillet; reserve. Add the remaining 1 tablespoon oil to the skillet and set over medium-high heat. Add the shallots and cook, undisturbed, until browned, 4 to 5 minutes. Toss; cook until tender, 2 more minutes. Add the dates and vinegar; cook until the vinegar is reduced, 2 minutes. Add the chicken broth, bring to a simmer and cook until reduced, 3 to 4 minutes. Add the reserved skillet juices and any juices from the plate of chicken. Meanwhile, cook the noodles in the boiling water as the label directs. Reserve 1/2 cup cooking water, then drain the noodles and return to the pan. Add the butter and 1/4 cup of the reserved cooking water. Toss until coated, adding more cooking water as needed. Season with salt and pepper and stir in 3 tablespoons parsley. Slice the chicken and top with the sauce. Serve with the noodles; sprinkle with the remaining 1 tablespoon parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41915,"Peppermint Stripe Mousse Cakes 4 tablespoons unsalted butter, softened 1 cup confectioners' sugar 3 large egg whites, at room temperature 1 cup plus 1 tablespoon all-purpose flour 1 teaspoon red gel food color 1 cup almond flour 3/4 cup confectioners' sugar 1/4 cup all-purpose flour 3 large eggs plus 3 egg whites and 1 egg yolk 1/4 cup granulated sugar 2 tablespoons unsalted butter, melted 2 tablespoons cold water 1 packet (.25 oz) unflavored powdered gelatin 3 large egg yolks 1/2 cup granulated sugar 1/2 cup milk, hot 8 ounces white chocolate, chopped fine 1 to 2 teaspoons peppermint oil or extract (or to taste) 1 1/2 cups heavy whipping cream 2 to 3 drops red gel food color 2 cups (4 sticks) unsalted butter, softened 8 cups confectioners' sugar 3 to 4 tablespoons milk or cream to thin 1 teaspoon clear vanilla extract 1 teaspoon green gel food color 4 sugar cones White nonpareils Gold sugar pearls White sugar pearls Candy cane sprinkles 3 ounces yellow candy melting wafers Instructions: For the red stencil paste: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar together until the sugar is dissolved. Add the egg whites and mix again until incorporated. Stir in the flour and red food color; mix until just combined. Scrape down the bowl and mix again briefly. With an offset spatula, spread a thin layer of stencil paste over a 17-by-11-inch silicone baking mat. Using a cake comb with 1/4-inch spaced teeth, and starting at one corner of the mat, drag the comb diagonally across the mat and through the paste so that 1/4-inch even stripes of red paste remain on the mat. Repeat the combing process until the entire mat is striped. Place the mat inside a 17-by-11-inch jelly roll pan and freeze for at least 10 minutes. (You may have leftover stencil paste.)
For the sponge cake: Preheat the oven to 450 degrees F.
Using a stand mixer fitted with the paddle attachment, beat the almond flour, confectioners\u2019 sugar, all-purpose flour, whole eggs and egg yolk until combined. Stop to scrape down the sides of the bowl as necessary. In a separate bowl, whip the egg whites and granulated sugar with an electric hand mixer until a thick, glossy meringue forms. Gently fold the meringue into the almond mixture. Add the melted butter and gently fold again, being careful not to deflate the batter. Remove the jelly roll pan from the freezer and pour the batter on top of the red stencil paste. Bake for 5 to 7 minutes, or until the cake springs back when pressed in the center. Remove from the oven and let cool slightly. Run a knife between the cake edge and the pan to loosen the sponge.
Invert the cake onto a sheet of parchment paper and carefully peel away the silicone liner. Trim the edges of the cake away using a small sharp knife.
Place four 3-inch diameter pastry rings on a baking sheet. Cut the striped sponge into 3-inch-wide strips and trim the length to fit inside the pastry rings. Line each ring with the sponge so that the red stripe design rests against the pastry ring. Refrigerate the cakes while you prepare the peppermint mousse.
For the peppermint mousse: Place the 2 tablespoons cold water in a condiment cup and sprinkle the gelatin over the water. Let stand for 1 minute. Place the bloomed gelatin in a medium saucepan. Whisk in the egg yolks and granulated sugar; mix well. Stir in the hot milk. Cook over medium heat, whisking constantly, until thickened, 7 to 10 minutes. When done, it should be thick enough to coat the back of a spoon. Stir in the chopped white chocolate and let stand in the hot mixture for 2 minutes. Add the peppermint and blend with a whisk until the chocolate has melted and is even in color. Let cool to room temperature. Meanwhile, whip the heavy cream to soft peaks with an electric mixer.
When the chocolate mixture has cooled, pour it into the whipped cream and add a few drops of red food color. Gently fold the whipped cream into the cooled chocolate mixture until well blended. Transfer the mousse to a piping bag.
Remove the cakes from the refrigerator and place each cake on a length of plastic wrap double the size of the pastry rings. Pipe peppermint mousse into the centers, filling them to the top. Cover the cakes with the overhanging plastic wrap. Refrigerate until set, about 2 hours.
For the Christmas tree toppers: Combine the butter and confectioners\u2019 sugar in the bowl of an electric mixer fitted with the whip attachment. Beat until combined; add the milk or cream a little at a time until the mixture comes to piping consistency. Mix in the vanilla extract. Set aside 2/3 cup of the frosting in a small bowl and cover with a damp paper towel.
Add the green food color to the remaining frosting and beat well to combine. Transfer the frosting to a piping bag fitted with a large open star tip (4B).
When the cakes are well chilled, remove them from the refrigerator and cover the tops with a thin layer of frosting from the bowl of reserved white (untinted) buttercream. Place a sugar cone in the center of each cake. Pipe green buttercream stars on the cones beginning at the bottom edge of each cone, and travelling upward to the pointed end. Immediately sprinkle the cakes with the white nonpareils. Place gold and white sugar pearls on the trees using a pair of kitchen-dedicated tweezers. Arrange the small candy cane sprinkles on the tree using the tweezers.
Melt the yellow candy wafers in a microwave-safe bowl in the microwave at 100% power in 30-second increments. Stir between heating until the candy is smooth. Transfer the melted candy to a small disposable piping bag. Pipe the candy into a small star candy mold with cavities approximately 1.1-inch in diameter, filling just 8 of the cavities. Place in the freezer for 5 minutes, or until hardened. Turn out the stars onto a baking sheet. Use leftover melted candy to attach the flat sides of two stars together, lining them up to match evenly. Let stand until firm, about 2 minutes. Place an assembled star on the top of each tree, pressing them into the icing to adhere firmly. Refrigerate the cakes until ready to serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41916,"Herbes de Provence Potato Gratin 3 pounds russet (Idaho) potatoes, peeled 1 tablespoon butter, softened 2 cups half-and-half 2 to 3 garlic cloves, smashed 1 tablespoon herbes de Provence Salt Freshly ground black pepper 2 cups grated Gruyere, packed Instructions: Preheat the oven to 400 degrees F. Peel and wash the potatoes and slice them really thinly using a plastic mandoline. Generously butter a 12-inch ovenproof baking or gratin dish (about 2 1/2 to 3-quarts). In a small saucepan, bring the half-and-half, garlic cloves and herbes de Provence to a simmer. Season, to taste, with salt and pepper. Remove the garlic cloves. Set aside. Arrange the potatoes in an overlapping layer on the bottom of the dish. Season the layer generously with salt and pepper. Scatter lightly with some of the grated cheese. Make another potato and cheese layer, finishing with a most generous cheesing. Press the layers down gently. Pour the half-and-half mixture over the potato layers and fill the dish up to the top of the potatoes. Cover the dish loosely with foil so it is not touching the cheese on top and bake 30 minutes, uncover and bake another 10 to 15 minutes until the cheese is bubbly and nicely browned. Let cool for 20 to 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41917,"Vegetable Quiche 4 eggs 1/4 cup 2 percent milk Ingredients from 1 recipe Summer Green Pea Salad, recipe above Salt and pepper, to taste 1 teaspoon nutmeg (Nell's secret ingredient!) 1 prepared pie crust Grated cheese Instructions: Mix the eggs and milk together with a whisk. Combine with the ingredients from of the Summer Green Pea Salad. Pour into ready-made crust. Sprinkle grated cheese on top of the mixture. Bake in a preheated 375 degree oven for 25 minutes.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41918,"Honeyed Fig, Pancetta and Blue Cheese Tartlets 2 oz. (1/2 of a 4-ounce package) pancetta or 3 slices bacon, cooked and crumbled 6 whole dried figs 1 tsp. chopped fresh rosemary leaves 1/3 cup crumbled blue cheese 1 1/2 tbsp. honey Instructions: 1.Heat the oven to 375F. Stir the pancetta, Honeyed Figs, rosemary, cheese and honey in a medium bowl. To make the Honeyed Figs: Place 6 whole dried figs, stems removed, into a medium bowl. Stir in 1 cup hot water and 2 tablespoons honey. Let stand for 1 hour. Drain the figs well in a colander. Coarsely chop the figs. 2.Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 (2 1/2-inch wide) strips. Discard the remaining pastry. Cut each pastry strip into 4 (2 1/2-inch) squares, making 12 in all. Press the pastry squares into 12 (1 3/4-inch) mini muffin-pan cups. Spoon 1 1/2 tablespoons pancetta mixture into each pastry square. 3.Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the pan and let cool on a wire rack for 5 minutes. Garnish with additional fresh rosemary, if desired. 4.Time-Saving: Fresh figs are in season in the fall and the spring. You can substitute 6 chopped fresh figs, stems removed, for the Honeyed Figs. Stir in with the pancetta, cheese and honey as directed in the first step. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 41919,"My Aunt's Green Beans 1 pound green beans, trimmed Kosher salt and freshly ground black pepper
1/4 cup hazelnut oil
1/4 cup white wine vinegar
1 teaspoon honey
1 cup chopped and toasted hazelnuts Lemon zest, for garnish
Instructions: Fill a bowl with ice water. Cook the green beans in salted boiling water until tender but still bright green, about 5 minutes, then drain and chill in the ice water to stop the cooking. Remove from the ice water and pat dry. In a large bowl, whisk together the hazelnut oil, vinegar and honey, and season to taste with salt and pepper. Add the green beans to the bowl with the dressing and toss to coat, adding more salt and pepper if needed. Transfer to a serving bowl or platter and top with the toasted nuts and lemon zest. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 41920,"Broccoli Rabe Ravioli with Parmigiano and Pistachios 2 Kosher salt 2 bunches broccoli rabe, tough lower stems removed 3 cups ricotta 3/4 cup grated Parmigiano 3 eggs 1 recipe Chef Anne's All-purpose Pasta Dough Semolina, for dusting 2 sticks unsalted butter 1 to 1 1/2 cups chicken stock Kosher salt 1 cup grated Parmigiano, plus more for garnish 1 cup pistachios, toasted and coarsely chopped, for garnish 1 pound all-purpose flour 4 whole eggs, plus 1 yolk 1/4 cup extra-virgin olive oil Kosher salt 1 to 2 tablespoons water or more if needed Instructions: For the filling: Bring a large pot of well-salted water to a boil over medium heat. Set a bowl of well-salted ice water on the counter. Add the broccoli rabe and cook for 1 minute. Remove the broccoli rabe from the boiling water and plunge it immediately into the salted ice water. Reserve the boiling water to cook the pasta. Once the broccoli rabe has cooled, remove it from the ice water and squeeze out any excess water. Finely chop the broccoli rabe (the food processor works really well here) and put it in a large mixing bowl. Add the ricotta, Parmigiano and eggs and sprinkle with salt. Adjust seasoning if needed. Put the filling in a pastry bag and reserve. For the pasta: Set the pasta roller on the widest setting (#1). Start with half the pasta dough; keep the other half covered until ready to use. Using your hands, flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller, twice dusting it in between rolls if it feels sticky. Fold the dough into thirds and turn it 90 degrees (a quarter turn) and run it through the pasta machine 2 to 3 times. Move the roller to the next setting (#2) and run the pasta through. Dust lightly with flour if the dough feels sticky. Continue to run the dough through the machine reducing the opening (or moving the setting to the next larger number) in between every roll. Stop when you get to the correct thinness, this will usually be around number 5 or 6 on the dial, but every machine is different, you will have to be the judge of your own pasta thickness. To assemble the ravioli: Lay out the dough on a flat surface. Brush the lower half of the dough (the part that is closest to you) lightly with water. This is the glue that will hold the ravioli together. Use the glue sparingly, if you use too much the pasta will slide and not stick. Pipe 1-inch balls of filling onto the pasta that has been brushed with water, leaving about 2 inches between each ball. Fold the top half of the pasta down over the filling to meet the bottom edge. Using your index fingers, poke around each filling ball to seal the ravioli shut, AND to make sure that there are no air bubbles. Using a fluted round cutter or a fluted pastry wheel or even a drinking glass, cut out each ravioli. Transfer to a sheet tray dusted with semolina or polenta and reserve until ready to use. To cook the ravioli and make the sauce: Add the butter to a large saute pan and bring to a medium heat. Add 1 cup of chicken stock and season with salt. Shake the pan to incorporate the butter and stock, and simmer until the stock has reduced a bit and the sauce looks velvety and is the consistency of heavy cream. If the sauce thickens too much, adjust the consistency with chicken stock. Add the ravioli to the pot of boiling water and cook for 3 to 4 minutes. Carefully remove the ravioli from the cooking water and put them immediately into the sauce. Bring the sauce to a boil, shaking frequently to be sure that the ravioli don'(TM)t stick to the bottom of the pan. Sprinkle with 1 cup of the Parmigiano and swirl to combine the cheese with the sauce. Transfer the ravioli to a serving platter and sprinkle with a little more grated Parmesan. Garnish with chopped pistachios and serve. Mangia Bene! Put 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, salt and water. Using the fork, begin to incorporate the flour into the egg mixture; 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 mixture, 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 tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple 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 do not refrigerate. Roll and cut the pasta into desired shape. How smooth and supple! ","[Barolo, Barbaresco, Dolcetto, Nebbiolo]" 41921,"Kan Kan 3 tablespoons salt Four 2-pound pork chops that include loin, rib and attached skin 1 cup sofrito
1 cup olive oil
1 tablespoon garlic powder 1 tablespoon dried oregano
1 tablespoon ground black pepper
1 tablespoon annatto powder Oil, for deep-frying chops Instructions: Fill up a deep pot with 2 gallons of water and 1 tablespoon salt. Place the pork chops in the water and let sit for about 1 hour. (For best results brine overnight in the refrigerator). Preheat the oven to 350 degrees F. Remove the pork chops from the brine and place in a large sheet pan. Mix the sofrito, olive oil, garlic powder, oregano, ground pepper and remaining 2 tablespoons salt in a bowl. Coat the pork chops with the mixture, then rub the annatto powder on the skin. Roast the pork chops for 15 minutes. Heat the oil in a deep-fryer to 350 degrees F, then fry chops until the skin becomes crispy like chicharron, about 5 minutes. ","[Rioja, Tempranillo, Garnacha, Barbera]" 41922,"Vegetarian Chili 1 (28-ounce) can diced tomatoes 4 cups reduced-sodium vegetable broth 1 (15-ounce) can black beans, rinsed and drained 1 (15-ounce) can white (cannellini) beans, rinsed and drained 1 (15-ounce) can red kidney beans, rinsed and drained 1 cup frozen baby lima beans or regular lima beans 1 cup chopped onion 1 green bell pepper, seeded and chopped 2 cloves garlic, minced 1 tablespoon minced pickled jalapeno (from can or jar) 2 tablespoons chili powder 2 tablespoons dried Mexican oregano or regular oregano 2 teaspoons ground cumin 1 teaspoon ground coriander 1 to 2 teaspoons hot sauce 1/3 cup couscous 1/2 cup shredded Monterey jack cheese 1/3 cup chopped fresh cilantro leaves Salt and freshly ground black pepper Instructions: In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper. Just before serving, top each serving with shredded cheese and cilantro. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 41923,"Cheeseburger-Stuffed Onion Rings 1/4 cup ketchup 1/4 cup mayonnaise 2 tablespoons yellow mustard 1 dill pickle, chopped 2 large yellow onions
8 ounces ground beef 1/3 cup shredded sharp Cheddar
Kosher salt and freshly ground black pepper 1 cup milk 1?4 cup vegetable oil, plus more for frying 1 teaspoon baking powder 1 teaspoon onion powder 1 large egg 1 1/2 cups all-purpose flour 1 tablespoon sesame seeds Instructions: Whisk together the ketchup, mayonnaise, mustard and pickle in a small bowl (this is the special sauce). Cut a 3/4-inch-thick slice off the ends of each onion. Peel and slice the onions into 1/2-inch-thick rounds. Separate the rings and set aside the 8 largest rings. Set aside another 8 rings that are about 1 inch smaller in diameter. (Reserve the remaining onion for another use.) Mix together the beef, cheese, 1/4 cup special sauce, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl until combined. Put the large onion rings on a parchment-lined baking sheet. Pack a teaspoon of the meat mixture evenly around the inside of each ring, leaving a hole in the middle. Nest a smaller ring in the middle of each to create the shape of a doughnut. Freeze until completely hard, about 1 hour.
Whisk together the milk, oil, baking powder, onion powder, egg, 1 cup flour and 1/2 teaspoon salt in a small bowl until smooth. Put the remaining 1/2 cup flour in another small bowl. Fill a large pot with 3 inches of oil and attach a deep-frying thermometer to the side. Heat the oil to 375 degrees F. Working in batches, dredge each stuffed ring into the flour, shaking off the excess. Then dip into the batter, letting any excess drip back into the bowl. Sprinkle with sesame seeds and carefully slip into the hot oil. Fry, turning once, until the crust is golden brown, puffed and crisp, 2 to 3 minutes per side. Return the oil to 375 degrees F after each batch. Transfer the cheeseburger onion rings to a paper towel-lined baking sheet. Serve with the remaining special sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 41924,"Chicken and Beef Fajitas 1/2 cup olive oil 1/4 cup chili powder
3 tablespoons Worcestershire sauce
1 tablespoon ground cumin
1/2 teaspoon red pepper flakes
3 cloves garlic, minced
Juice of 3 limes
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
3 pounds boneless, skinless chicken breasts 3 pounds skirt steak
5 plum (Roma) tomatoes 3 jalapeno peppers
1/2 large (or 1 small) onion
1 bunch fresh cilantro
1/2 lime
Salt 2 medium onions, halved and sliced 1 green bell pepper, seeded and sliced into strips
1 green bell pepper, seeded and sliced into strips 1 orange bell pepper, seeded and sliced into strips 1 orange bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips 1 yellow bell pepper, seeded and sliced into strips 1 yellow bell pepper, seeded and sliced into strips
2 tablespoons olive oil
Salt and freshly ground black pepper 30 to 40 flour tortillas Fiesta Beans, recipe follows 1 pound grated Cheddar cheese One 8-ounce container sour cream
5 limes, sliced into wedges
2 pounds dried pinto beans 6 cloves garlic, minced 2 green bell peppers, seeded and diced 2 orange bell peppers, seeded and diced 2 red bell peppers, seeded and diced 1 onion, diced 1 ham hock (or 6 slices thick-cut bacon, cut into pieces) 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon salt 1 teaspoon black pepper Instructions: For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper and blend the marinade until it's totally combined and smooth. For the meat: Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef and rub the marinade all over the meat. Give your hands a good wash, and then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours. For the pico de gallo: Chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt to taste and stir again. For the fajita vegetables: Throw the onions and bell peppers into a bowl and toss with the olive oil and some salt and pepper. When ready to cook, preheat the grill to high heat. Cook the chicken on both sides until completely cooked through (or to an internal temperature of 165 degrees F), about 4 minutes per side. Remove it to a platter to rest for 5 to 10 minutes. Grill the beef on both sides until completely cooked through, about 5 minutes in total. Remove it to a platter to rest for 5 to 10 minutes. Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes.
To put it all together: Pile the veggies on a platter. Slice the chicken and beef.
For the fixins: Wrap the tortillas in foil and warm through on the grill. Serve the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese, sour cream, lime wedges and pico de gallo. Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight. Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 41925,"Urfa Biber Harissa 2 tablespoons cumin seed 1 tablespoon coriander seeds 1 teaspoon caraway seeds
1/4 cup extra-virgin olive oil
8 large garlic cloves, thinly sliced
1 medium onion, diced
1 tablespoon kosher salt
1 cup urfa biber (aka urfa pepper)
3 tablespoons tomato paste
1/4 cup red wine vinegar
Instructions: Toast the cumin, coriander and caraway in a dry cast-iron skillet over medium heat until fragrant, about 3 minutes. Stir in the olive oil, garlic, onion and salt. Cook until the garlic begins to brown, about 2 minutes. Stir in the urfa biber and tomato paste and cook for 1 minute. Add the red wine vinegar and cook 2 minutes more. Transfer the mixture to a food processor fitted with a standard S-blade and process until smooth, scraping down the sides as needed. Store in a tightly sealed glass container in the refrigerator for up to 3 months.
","[Rhone Blends, Tempranillo, Garnacha]" 41926,"Make-Ahead Green Bean Casserole Kosher salt 1 1/2 pounds green beans, trimmed and halved crosswise 2 tablespoons unsalted butter 1 medium onion, diced 1/2 pound button mushrooms, sliced 2 tablespoons all-purpose flour 2 cups low-sodium chicken broth 1/2 cup half-and-half Freshly ground black pepper 1 1/2 cups prepared fried onions Instructions: Bring a large pot of salted water to a boil. Add the green beans, and cook until bright green and crisp-tender, about 10 minutes. Drain and shake off any excess moisture; set aside. Melt the butter in a medium pot over medium heat. Add the onions, and cook, stirring, until soft, about 8 minutes. Add the mushrooms and a pinch of salt, and continue to cook, stirring, until they are soft and most of their liquid has evaporated, about 10 minutes. Sprinkle the flour over the vegetables, and stir until all the flour has been absorbed, about 1 minute. Add the chicken broth, half-and-half, 3/4 teaspoon salt and several grinds of pepper. Bring to a boil, then reduce to a simmer and cook, stirring, until the sauce thickens and coats the back of a spoon, about 5 minutes. Remove the pot from the heat, add the green beans and stir to coat in the sauce. Transfer the mixture to a 3-quart baking dish. Let the casserole cool to room temperature. Wrap well with plastic wrap and foil, label and date, then freeze for up to 2 weeks. To serve, preheat the oven to 350 degrees F. Discard the plastic wrap and foil from the frozen casserole. Cover with new foil, and bake until warmed through, about 45 minutes. Uncover, and top with the fried onions. Continue to bake until the casserole is hot and bubbly and the onions have crisped slightly, about 20 minutes more. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 41927,"Old-Fashioned Peach Cobbler 1/2 cup (1 stick) unsalted butter 4 cups sliced peaches with juices 1 cup sugar 1 cup all-purpose flour 2 teaspoons baking powder Pinch of salt 1 cup 2-percent or whole milk 1 teaspoon pure vanilla extract Whipped cream or ice cream, for serving Instructions: Preheat the oven to 350 degrees F. Place the butter in a large casserole dish or cast-iron skillet and place in the oven to melt, 5 to 7 minutes. If the peaches are not juicy and sweet, sprinkle them with some of the sugar and set aside.
Whisk together the flour, baking powder and salt in a medium bowl. Add the remaining sugar, the milk and vanilla extract; whisk until evenly blended.
Remove the dish from the oven and add the melted butter to the batter. Then, immediately pour the batter all at once back into the dish. Add the peaches and any juices into the center of the batter. Gently shake the dish to evenly distribute the peaches.
Return to the oven and bake until the top is golden brown and a cake tester poked into the batter comes out clean, about 30 minutes. Serve hot, warm or at room temperature with freshly whipped cream or ice cream. ","[Chardonnay, Riesling, Moscato, Zinfandel]" 41928,"Bellini Cocktails 1 (15 1/4-ounce) can peach halves in heavy syrup 1 (750-ml) bottle Prosecco, chilled Instructions: Reserve 1/4 cup of the syrup and drain peaches. In a blender combine the peaches with reserved syrup and pulse until smooth. Pour mixture into glasses and add Prosecco. ",[Prosecco] 41929,"Sonny's Steak Hogie 16 ounces portobello mushrooms, sliced 10 ounces blended oil
8 ounces butter
Salt 4 hogie rolls, split halfway
12 to 16 ounces yellow onions, sliced thin
2 pounds rib eye steak, sliced thin
6 ounces cheese (mozzarella, provolone or American)
Instructions: Preheat a flat top or large skillet to 385 degrees F (medium heat). Saute mushrooms with some oil, then add some butter and salt. Open hogie rolls slightly by hand. Squirt blended oil in a separate portion of the flat top and add onions. Place rib eye steak on the onions and add butter. Cover with lid and cook until it looks cooked on top but is still pink inside, 2 to 3 minutes. Mix steak and onions together until cooked. Apply salt and a little butter. It should be tender and moist. Add cheese and melt. Remove steak with spatula and place in rolls. Cut in half. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 41930,"Goulash 2 pounds beef chuck, cut into 2-inch cubes, patted dry Kosher salt, as needed, plus 1 tablespoon Freshly ground black pepper Flour for dredging Vegetable oil for searing, plus 3 tablespoons 1 large yellow onion, thinly sliced 4 cloves garlic, minced 2 teaspoons sweet paprika 1 teaspoon hot paprika 1 teaspoon caraway seeds 2 cups whole, peeled, canned tomatoes (with puree), roughly chopped 4 cups cold water 3 sprigs flat-leaf parsley 3 sprigs fresh thyme 1 bay leaf 3 tablespoons sour cream, plus more for the table Buttered Egg Noodles with Parsley 12 ounces wide egg noodles 6 tablespoons unsalted butter, cut into small pieces and chilled 3 tablespoons minced flat-leaf parsley leaves 1/4 teaspoon kosher salt, plus more as needed Freshly ground black pepper 1/4 teaspoon grated lemon zest (optional) Instructions: Spread the beef out on a baking sheet and season generously with salt and pepper. Dredge the beef in the flour. Transfer the beef to a fine mesh strainer and shake off any excess flour. Heat a large Dutch oven with a tight-fitting lid over high heat. Pour in enough oil to reach about 1/3 of an inch up the sides. Add half of the beef and cook, uncovered, stirring occasionally, until well-browned, about 6 minutes. Using a slotted spoon, transfer the beef to a plate, leaving the oil in the Dutch oven. Repeat with the remaining beef. Drain the oil and wipe out the pan. Preheat the oven to 275 degrees F. Return the Dutch oven to medium-high heat, and add the remaining 3 tablespoons oil. Saute the onion, stirring, until lightly browned, about 5 minutes. Add the garlic, paprika, and caraway and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and simmer, stirring, until thickened, about 2 minutes more. Add the beef and water, cover, and bring to a boil. Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaf and add to the pot. Braise in the oven, covered, until the beef is tender, about 1 1/2 hours. Remove from the oven and set aside for 5 minutes. Skim the fat from the surface of cooking liquid with a ladle. Bring to a simmer, uncovered, on top of the stove, stirring occasionally, until liquid has thickened, about 20 minutes. Stir in the sour cream and continue to simmer, stirring occasionally, until the liquid has reduced to a sauce-like consistency and the beef is very tender, about 20 minutes more. Stir in the remaining 1 tablespoon salt and season with pepper to taste. Remove and discard the herb bundle. Divide among bowls and serve with Buttered Egg Noodles with Parsley, rice, or sauerkraut. Pass sour cream at the table. Bring a large pot of water to a boil and salt generously. Add the noodles and cook until al dente, tender but not mushy. Meanwhile, ladle 1/4 cup of the noodle cooking water into a medium skillet. Set the skillet over low heat and, while whisking constantly, gradually add the butter, piece by piece, (let each piece of butter melt into the sauce before adding the next bit) until a smooth sauce has formed. Stir in the parsley and season with salt and pepper to taste. Add the lemon zest if desired. Drain the noodles in a colander in the sink and leave whatever water clings to them--do not rinse. Transfer the noodles to a large bowl, add the sauce, and toss until well-coated. Serve. Yield: about 4 to 6 side dish servings ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Tempranillo]" 41931,"Patriotic Cheesecake Parfaits 8 ounces Neufchatel (light) cream cheese, at room temperature One 5.3-ounce container vanilla nonfat Greek yogurt 1/4 cup light sour cream 1/2 cup confectioners' sugar 6 chocolate wafer cookies, crumbled 1/2 cup crisp rice cereal 1/4 cups Grape-Nuts brand cereal 1 1/2 cups sliced strawberries
1 cup blueberries Instructions: Beat the Neufchatel, yogurt and sour cream with an electric hand mixer until smooth. Stir in the confectioners' sugar and beat again until smooth. Combine the crumbled cookies and cereals together in a small bowl. Build the parfaits: Place a small spoonful of the cheesecake mixture in the bottom of each of 4 parfait glasses or wine goblets. Add a layer of fruit, followed by a second layer of the cheesecake mixture; top with a layer of the crumbs. Repeat. Arrange a final layer of berries on top, place a decorative dollop of the last of the cheesecake mixture and sprinkle with the crumbs. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 41932,"How to Cook a Turkey in the Oven | The Best Roasted Turkey One 8- to 10-pound turkey Kosher salt and freshly ground black pepper 1 medium onion, quartered 1 head garlic, halved Several sprigs fresh herbs, such as; thyme, parsley, rosemary, and sage 2 bay leaves 1 stick (8 tablespoons) unsalted butter, melted Instructions: Adjust a rack in the lowest position and preheat oven to 325 degrees F.
Remove any turkey parts from the neck and breast cavities and reserve for other uses if desired. Dry the bird well with paper towels, inside and out. Salt and pepper the inside of the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack set in a roasting pan breast-side up. Brush generously with half of the butter and sprinkle with salt and pepper. Tent the bird with foil. Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter. Increase the oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more. Remove the turkey from the oven and set aside to rest for 15 minutes before carving. Carve and serve. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]" 41933,"Smoky Pumpkin Creme Brulee 6 large egg yolks 1/2 cup smoked brown sugar, such as Darkhorse 1 teaspoon pumpkin pie spice
1 teaspoon vanilla bean paste
2 cups heavy cream
1 cup mashed cooked pumpkin or sweet potato
4 tablespoons bourbon smoked sugar, such as Darkhorse, or smoked brown sugar Instructions: Preheat the oven to 325 degrees F. Whisk together the egg yolks, smoked brown sugar, pumpkin pie spice and vanilla bean paste in a medium bowl. In a small saucepan, heat the cream over medium low until it just simmers. Slowly whisk the milk into the yolk mixture. Fold in the pumpkin. Place six 6-ounce ovenproof ramekins in a roasting pan. Fill the pan with just enough hot water to reach halfway up the sides of the ramekins. Divide the pumpkin mixture evenly among the ramekins. Bake until the centers are just set but still jiggle a bit, 35 to 40 minutes. Remove the ramekins from the water bath and let cool to room temperature, 30 minutes. Refrigerate until cooled completely, at least 2 hours. To serve, sprinkle each ramekin with 2 teaspoons of bourbon smoked sugar. Brulee with a kitchen torch until the sugar is melted and golden brown. (You can also place the ramekins under a broiler until the sugar is golden brown, about 2 minutes.) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 41934,"Dinner Kiddie Kebab 3 hot dogs 12 frozen soft pretzel nuggets
18 broccoli florets, steamed (about 2 cups)
Creamy Honey Mustard, for serving, recipe follows 3/4 cup mayonnaise 1/2 cup honey
1/2 cup yellow mustard
Instructions: Prepare the hot dogs and pretzel nuggets according to package directions. Cut each hot dog on the bias into four 1-inch pieces. Assemble six 6-inch skewers by alternating 2 pieces of hot dog, 2 pretzel nuggets and 3 florets of broccoli on each, being sure to place a pretzel nugget on the pointed end of the skewer. Serve warm with honey mustard for dipping.
Put the mayonnaise, honey and mustard in a mixing bowl and whisk together until evenly incorporated. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 41935,"Calabrian cl Pasta 1 pound penne pasta 2 teaspoons kosher salt
1 cup grated pecorino 1 pint cherry tomatoes, quartered
3 tablespoons Calabrian hot pepper paste
1/3 cup chopped chives
1 teaspoon grated lemon zest, from 1 lemon
1 teaspoon lemon juice, from 1/2 lemon
1/3 cup extra-virgin olive oil
Instructions: In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan. Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, cl paste, chives, lemon zest, lemon juice and olive oil, and toss. ","[Aglietto, Vermentino, Greco di Tufo, Gavi]" 41936,"Sunny's Quickest Sausage \Gumbo\ Ever 2 tablespoons unsalted butter (fat doesn't count as an ingredient!) 6 small or 4 large New Orleans-style or andouille sausage links, sliced into 3/4-inch ovals (rounds on the bias)
1 cup frozen chopped fire-roasted peppers and onion blend, thawed
1 tablespoon plus 1 teaspoon tomato paste
2 tablespoons Cajun seasoning blend
4 cups low-sodium chicken stock
4 to 6 cups prepared white rice, for serving
Your favorite hot sauce (but I prefer Crystal's here), for serving
Instructions: In a large pot on medium heat, add the butter and sausage. Cook, stirring, until color and a light crust forms on most sides of the sausage, about 5 minutes. Add the pepper and onion blend and tomato paste and cook, stirring, until the bright red of the paste becomes a muted reddish brown, 5 to 8 minutes. Add the Cajun seasoning blend and cook it the same way as the tomato paste, ensuring the spices bloom and become fragrant. Add the stock, bring to a simmer and simmer, uncovered, for 15 minutes. Pour over prepared rice and hit with a shake of your favorite hot sauce. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 41937,"Banana Ghosts with Peanut Butter Dip 4 firm, ripe bananas 8 lollipop or ice pop sticks 2 cups white chocolate chips 2 teaspoons coconut oil 24 chocolate chips 8 ounces cream cheese, at room temperature 1/2 cup loosely packed light brown sugar 1/2 cup creamy peanut butter (not natural) 1/4 cup vanilla Greek yogurt 1 teaspoon pure vanilla extract 1/4 cup semisweet chocolate chips 1 teaspoon coconut oil Candy spiders, for decorating, optional Instructions: Start the ghosts: Line a baking sheet with parchment and make room for it in your freezer. Peel the bananas and cut in half crosswise, then lengthwise for 8 pieces total. Insert 1 stick in the short, flat side of each; arrange on the prepared baking sheet and freeze until solid, about 2 hours. Meanwhile, make the dip: Combine the cream cheese and brown sugar in a food processor; process until light and very smooth, 1 to 2 minutes. Scrape down the sides then add the peanut butter, yogurt and vanilla. Process, scraping down the sides halfway through, until very light and smooth, 1 to 2 minutes more. Transfer to a serving bowl. Combine the semisweet chocolate chips and coconut oil in a small microwave-safe bowl and microwave at 50-percent power in 15 second increments, stirring in between, until melted, about 60 seconds total. Transfer to a resealable sandwich bag, twist to close like a pastry bag and snip a small corner. Pipe concentric circles on the surface of the dip. Drag a toothpick through the circles, starting from the center and working your way out, to create a spider web design. Add a few candy spiders, if desired. Finish the ghosts: Once the bananas are frozen, combine the white chocolate chips and 2 teaspoons coconut oil in a double boiler or heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) and melt, stirring until very smooth, 2 to 3 minutes. Hold a frozen banana over the bowl and spoon white chocolate over the top, letting the excess drip back into the bowl. Return to the parchment-lined baking sheet and press in 3 chocolate chips, flat-sides up, to make 2 eyes and a mouth. Repeat with the remaining bananas and chocolate chips. Return to the freezer until the white chocolate is hardened, at least 15 minutes, up to 4 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 41938,"Chicken Corn Dogs 2 skinless, boneless chicken breasts (about 8 ounces each), halved crosswise, then cut lengthwise into 3/4-inch-wide strips 3/4 teaspoon smoked paprika 1/4 teaspoon garlic powder Kosher salt 1 tablespoon vegetable oil, plus more for frying 1 1/2 cups yellow cornmeal 1 cup all-purpose flour, plus more for coating 2 teaspoons mustard powder 1 1/2 teaspoons baking powder 1 1/4 cups whole milk 2 large eggs 1 tablespoon honey Yellow mustard, for serving Instructions: Toss the chicken strips with 1/2 teaspoon smoked paprika, the garlic powder and a big pinch of salt. Thread each strip onto an 8-inch skewer, making sure it is secure. Fill a medium Dutch oven or other heavy pot with 2 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 365 degrees F. Meanwhile, combine the cornmeal, flour, mustard powder, baking powder, 1 teaspoon salt and the remaining 1/4 teaspoon smoked paprika in a large bowl. Whisk the milk, eggs, honey and vegetable oil in a small bowl. Whisk the milk mixture into the flour mixture until smooth. Pour some into a tall glass for dipping. Spoon some flour onto a plate. Working in batches, hold the chicken by the skewers and lightly coat in the flour, tapping off any excess. Dip the skewers into the batter to coat, letting the excess drip off. (If the batter becomes too thick, stir in a bit of water.) Add the coated chicken to the hot oil, skewers and all, and fry, turning with tongs, until browned and cooked through, 4 to 5 minutes. Remove the chicken to paper towels to drain; let the oil return to 365 degrees F before frying the next batch. Lightly sprinkle the chicken with salt while hot. Serve with mustard. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 41939,"Baked Clams with Garlic 40 littleneck clams, scrubbed 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, softened
2 tablespoons dry vermouth
4 large cloves garlic, finely minced
2 scallions, minced
Zest and juice from 1 medium lemon, plus wedges for serving
Kosher salt
Freshly ground white pepper
2/3 cup panko breadcrumbs, toasted
1/4 cup fine breadcrumbs, toasted
1/2 to 3/4 cup heavy cream
1/2 cup chopped fresh flat-leaf parsley
Instructions: Preheat the oven to 375 degrees F. Cook the clams: Heat a large skillet over high heat. Rinse the clams one final time to make sure they are free of any grit. Add 1 tablespoon of the butter to the skillet, add the clams and vermouth and cook, shaking the skillet slightly, until the clams open. Remove and cool. Reserve any cooking liquid.
Make the breadcrumb mix: Place the remaining 10 tablespoons butter in the bowl of a food processor, add the garlic, scallions and lemon zest and juice and pulse to blend. Transfer the mixture to a bowl and season with salt and pepper. Mix in the breadcrumbs.
Prepare and bake the clams: Detach each clam from its shell and put the meat back in the shell. Mix the reserved cooking liquid from the clams (if any) with the cream. Pour a touch of the cream mixture on top of each clam and immediately mold some of the breadcrumb mixture into each of the shells so the clam body is covered. Arrange them in a single layer on a baking sheet. Bake until hot, 10 to 12 minutes. Remove from the oven and preheat the broiler.
Broil the clams for 1 minute, watching them constantly so they don't burn. Remove them from the oven. Squirt with lemon juice. Top each clam with some parsley. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 41940,"Hot Smoked Salmon 1/4 cup granulated sugar 1/4 cup dark brown sugar, lightly packed Kosher salt 1 tablespoon coarsely ground black peppercorns 1 tablespoon grated lemon zest (2 lemons) 2 pounds King salmon fillets, skin on (whole or cut in serving pieces) 1 large, flat disposable foil pan
Fresh Dill Sauce, recipe follows, for serving 1/2 cup good mayonnaise, such as Hellmann's 1/2 cup sour cream 1/2 cup plain yogurt, such as Stonyfield 2 tablespoons cream cheese, at room temperature 1/2 cup chopped scallions, white and green parts (4 scallions) 1/2 cup minced fresh dill 1/4 cup minced fresh flat-leaf parsley 1 teaspoon grated lemon zest 2 tablespoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper 1 cup seeded, grated hothouse cucumber Instructions: The night before serving, combine the granulated sugar, brown sugar, 2 tablespoons salt, the peppercorns, and lemon zest in a small bowl. Place the salmon fillets skin-side down on a large flat ceramic or glass dish. Spread the mixture evenly on top of the salmon. Cover the dish with plastic wrap and refrigerate. At least 1 1/2 hours before you plan to cook the salmon, soak the wood chips in water. Thirty minutes before you?re ready to cook, heat the charcoal. Place a double layer of coals on one side of the grill, light them, and allow them to burn until the coals are gray on the outside. (I use a charcoal chimney to light the coals.) Sprinkle half the soaked wood chips on the hot coals (you will see lots of smoke). On the other side of the grill, place the foil pan and pour in 1 cup water. Place the cooking grate over the coals and the pan. Scrape most of the sugar mixture off the salmon and sprinkle with 1 teaspoon of salt. Place the salmon skin-side down on the side of the grill directly over the foil pan. Put the lid on the grill, making sure the top and bottom vents are open. Smoke the salmon for 10 minutes. Add the remaining wood chips directly on the coals and cook for 5 to 10 more minutes, depending on the thickness of the salmon, until it's firm to the touch and barely cooked. Don't overcook the salmon or it will be dry! Transfer the salmon to a clean platter and immediately cover tightly with aluminum foil. Allow to rest for 10 minutes. Remove and discard the skin, if desired, and serve hot, at room temperature, or cold with the Fresh Dill Sauce. Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41941,"Fische Fondue (Speciality of the Hotel St. Gotthard) 2 eggs, separated 1/4 teaspoon dry mustard Freshly ground salt Freshly ground pepper 1 cup oil 1 teaspoon boiling water 1 clove garlic, crushed 2 sweet gherkins, chopped 2 teaspoons capers 1 tablespoon parsley, chopped Pinch tarragon Pinch chervil 1/2 teaspoon curry powder 1/2 teaspoon tomato paste 1/2 teaspoon brandy 3 anchovy fillets, small dice 1 teaspoon flaked almonds 12 shrimps, peeled 4 ounces turbot 4 ounces sole 4 ounces salmon 4 ounces scallops Instructions: Sauce: Beat the egg whites until stiff and set aside. Put the egg yolks into a bowl and place over a pot of warm water. Beat with an electric mixer until they are light and creamy. Remove from the heat. Add the mustard and a pinch of fresh ground salt and pepper and continue beating gradually adding 1/4 cup oil, drop by drop. If the mayonnaise should curdle and lose its bulk add some of the beaten egg white. Continue to add the remainder of the oil so that the mixture is smooth and creamy. Add the boiling water. Set aside. Have several little bowls ready for mixing use. To 1 tablespoon of mayonnaise in a bowl, add the garlic and mix together. Place on a fondue sauce tray. Place 1 heaping tablespoon of mayonnaise into each of 6 small bowls and add to one, gherkins and capers. In the second bowl, parsley. In a third, tarrragon and chervil. In a fourth bowl the curry powder. In the fifth tomato paste and brandy. Sixth bowl the anchovies. The seventh bowl should be the flaked almonds, without mayonnaise. Pour these sauces into the fondue sauce trays. Remove all bones from the fish. Cut the fish into bite-size pieces. Heat the oil in the fondue pot and set the fish cubes attractively on a serving platter. Place a piece of fish on a skewer and dip it into the oil for 1 to 2 minutes and then dunk into the various sauces. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41942,"Fingerling Potato Chips 1 pound medium fingerling potatoes 1 tablespoon paprika 1 tablespoon salt 2 tablespoons coarse black pepper 2 tablespoons freshly chopped cilantro leaves 2 cloves garlic, minced Vegetable oil, for frying Instructions: Preheat oil to 350 degrees F. Thinly slice the potatoes and place in a bowl. In a large bowl, combine the paprika, salt, pepper, cilantro, and garlic, and set aside. Add the potatoes to the hot oil. Fry in batches until golden brown and crispy, about 2 to 4 minutes. Remove the chips from the oil, drain on paper towels and toss in the bowl with the seasoning. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 41943,"California Rose Punch 1 bottle California rose wine, chilled 2 cups sparkling lemonade, chilled 1/2 cup blackberry liqueur, chilled 1 cup blackberries 1 cup raspberries 6 nectarines, sliced 1 lemon, cut into wedges 1 small orange, cut into wedges Ice Instructions: Combine the wine, lemonade, liqueur, blackberries, raspberries, nectarines, lemons and oranges in a large pitcher. Serve over ice. ","[Rose wine, Moscato, Cava]" 41944,"Aloha English Muffin Sandwich 1 tablespoon vegetable oil 1 piece boneless, skinless chicken breast (about 4 ounces)1 tablespoon sugar-free teriyaki sauce, plus more if needed 1 light, whole-grain English muffin One 1/4-inch-thick ring canned or fresh pineapple Instructions: Brush the oil on the chicken breast. Grill or sear the chicken until the internal temperature reaches 165 degrees F, then cool. Shred the meat and toss it with the teriyaki sauce.
Toast the muffin and spread some extra teriyaki sauce on one half. Top with the shredded chicken and garnish with the pineapple. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41945,"Tahini Herb Drizzle 1/4 cup tahini 1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons minced fresh parsley
1 teaspoon honey
Kosher salt and freshly cracked black pepper
Instructions: In a medium bowl, whisk together the tahini, olive oil, lemon juice, parsley and honey. Season with salt and pepper. If necessary, thin with a few teaspoons of water to achieve the desired consistency. ","[Chardonnay, Sauvignon Blanc, Riesling]" 41946,"Sfogliatella 2 cups all-purpose flour 1 cup semolina flour 1/8 teaspoon kosher salt
1 cup unsalted butter, chilled and cut into small cubes 1/2 cup water 1/4 cup shortening 1 egg, beaten with 1 tablespoon water, for egg wash Confectioners' sugar (about 1/2 cup) 1 cup whole milk 1/4 cup semolina flour 1 cup ricotta cheese 1 egg 1/4 cup granulated sugar 2 tablespoons finely chopped mixed candied orange and lemon bits 2 tablespoons finely chopped mixed candied orange and lemon bits
Ground cinnamon, for dusting
Instructions: In a large bowl, sift together the all-purpose flour, the semolina flour and salt. Use your fingers to work the butter into the dough until it forms pea-like balls. Alternatively, sift the dry ingredients into the food processor and pulse the butter into the mixture until it is blended and relatively smooth. Work the water in with your fingers (or in the mixer). Turn the dough out onto a flat surface and roll it into a ball. Wrap it in plastic wrap and press it down. Refrigerate for at least 1 hour. In a medium saucepan, bring the milk to a simmer. Whisk in the semolina flour and cook, stirring constantly with a wooden spoon, until the mixture thickens, 3 to 5 minutes. If it forms lumps as it cooks, whisk until smooth. Transfer the milk and flour mixture to a bowl to cool slightly, about 10 minutes. Stir in the ricotta, the egg, sugar. Add the candied orange and lemon bits and sift a dusting of cinnamon over the surface. Stir to blend. Taste for seasoning and refrigerate until ready to use. Remove the dough from the refrigerator and divide in half. Flour a flat surface and roll 1 of the halves into a rectangle about 14 inches by 24 inches. The shorter end of the rectangle should be close to you. The dough should feel very thin. The thinner the better! Brush the entire rectangle with a layer of the shortening. Sprinkle it with an even dusting of confectioners sugar. Gently and evenly roll it up into itself like a jelly sponge roll. Roll carefully, taking care that it rolls up very tightly. Refrigerate for at least 2 hours. Use a sharp knife to cut the roll into 1 to 1 1/2-inch thick pieces. Repeat the same process with the other half of the dough. Preheat the oven to 375 degrees F. Put 1 of the dough rounds in your hand and, with the other hand, press your thumb into the middle of your other hand (and, therefore, into the dough) and start to stretch the dough. You don t want to push so much that you make a cavity just yet. First, concentrate on making the dough round bigger and flatter. When it is about the size of a large clam shell, start to smooth and push down in the middle so it forms a cavity a lot like a large clam shell. You want to finish with a cone with an opening of about 3 inches and the smaller, tapered end about 1-inch. Brush a little shortening on the dough and turn it inside out, cupping the dough cone between the length of your index finger and thumb. Carefully spoon 2 large spoonfuls of the filling into the cone. The cone should be fairly filled and go to the edges of the opening with a thin layer of the filling. Close the mouth by carefully folding the cone opening over itself. The same as if you had 2 halves of a clam shell and were closing it up. Gently press the edges of the opening, together. Arrange on a nonstick baking sheet. Repeat with all of the dough, until both of the baking sheets are filled. Brush each with the egg wash. Put the trays in the center of the oven and bake until golden brown, 30 to 35 minutes. Remove from the oven and allow them to rest a few minutes on the baking sheet. After the Sfogliatella have rested for a few minutes, sprinkle them with another dusting of confectioners' sugar and put each baking sheet squarely under the broiler. Do not walk away! Stay there and watch as the sugar slowly browns the top. If the layer of sugar was light and you want to make it a little browner, repeat with another dusting of sugar and another minute under the broiler. Allow them to rest a few minutes, then transfer them to a serving platter, dust with confectioners' sugar and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 41947,"Mahi Mahi With Cauliflower 4 6-ounce skinless mahi mahi fillets (about 3/4 inch thick) Kosher salt and freshly ground pepper 4 tablespoons unsalted butter 1/2 head cauliflower, florets cut into 1/2-inch pieces 1/4 cup sliced almonds 1/4 cup golden raisins 1/4 teaspoon ground coriander 1 tablespoon fresh lemon juice 1/4 cup chopped fresh parsley Lemon wedges, for serving Instructions: Preheat the oven to 375 degrees F. Season the fish with salt and pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sear the fish until golden brown on one side, about 3 minutes. Transfer to a rimmed baking sheet, cooked-side up, and roast in the oven until just cooked through, about 10 minutes. Meanwhile, melt the remaining 3 tablespoons butter in the skillet over medium-high heat. Add the cauliflower and cook, stirring, until golden brown and crisp-tender, about 6 minutes. Add the almonds, raisins, coriander, 1/4 teaspoon salt, and pepper to taste; cook until the almonds are golden, about 2 minutes. Remove from the heat and stir in the lemon juice and parsley. Divide the fish among plates and serve with the cauliflower and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 41948,"Berry Delicious Smoothie 1/3 cup (70 ml) water 1 cup (150 g) red grapes 1 cup (150 g) frozen pineapple 1 (118 g) ripe banana, peeled 1 cup (150 g) strawberries, fresh or frozen 1/3 cup (50 g) blueberries, fresh or frozen 1/3 cup (30 g) cranberries, fresh or frozen 1/2 cup (120 ml) ice cubes Instructions: 1.Place all ingredients into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 45 seconds or until desired consistency is reached. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 41949,"Sauteed Smoked Gouda Cheese Grits with Black Bean Salsa 2 cups milk 3/4 cup water 3/4 cup quick-cooking grits, uncooked 3/4 cup chopped smoked Gouda cheese 1/2 teaspoon salt, plus 2 tablespoons salt 3 tablespoons butter, divided 2 cups all-purpose flour 2 teaspoons black pepper 1 cup beer 1 tablespoon olive oil Black Bean Salsa, recipe follows 1/2 cup sour cream 1 medium tomato, seeded and diced 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped green onions 12 fresh chives, cut into 1-inch pieces 2 tablespoons butter 1 medium onion, diced 2 garlic cloves, minced 2 (15-ounce) cans black beans, drained 2/3 cup picante sauce 2 medium tomatoes, seeded and diced 2 teaspoons chili powder 1 teaspoon iodized salt 1/2 teaspoon black pepper 1/4 teaspoon ground cumin 3 tablespoons chopped fresh parsley leaves 3 tablespoons chopped green onions Instructions: Stir together milk and 3/4 cup water in a 1 1/2-quart saucepan over medium-high heat; bring to a boil. Stir in grits, cheese, and 1/2 teaspoon salt. Cook, stirring constantly, 9 minutes or until thickened. Stir in 2 tablespoons butter. Pour grits into a lightly greased 11 by 7-inch baking dish. Cover and chill 3 hours or until firm. Combine flour, 2 tablespoons salt, and pepper in a shallow dish. Pour beer into a small bowl. Cut grits into 2-inch squares. Dip grits squares into beer; dredge in flour mixture, repeating procedure twice. Melt 1 tablespoon butter in a large skillet over medium heat; stir in 1 tablespoon oil. Cook grits squares, in batches, in hot butter mixture 5 minutes on each side or until golden, adding butter and oil as needed. Arrange 3 grits squares in center of 6 individual serving plates. Spoon Black Bean Salsa evenly over grits squares. Top evenly with sour cream. Sprinkle evenly with tomato, parsley, green onions, and chives. Melt butter in a medium saucepan over medium heat; add onion and garlic, and saute until tender. Stir in beans and next 6 ingredients; cook, stirring occasionally, 3 minutes or until thoroughly heated. Stir in parsley and green onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 41950,"Twice-Fried Chicken with Sriracha Honey 2 tablespoons seafood seasoning, such as Old Bay 1 tablespoon coriander seeds, toasted and cracked 1 teaspoon chipotle powder 1 teaspoon smoked paprika Kosher salt One 4-to 5-pound chicken, cut into 12 pieces (2 breasts, halved, 2 legs, 2 thighs, 2 wings and 1 backbone, halved) 3 tablespoons honey 3 tablespoons Sriracha Lard, for frying 1 1/2 cups instant flour, such as Wondra Instructions: In a small bowl, combine the seafood seasoning, coriander seeds, chipotle powder, paprika and a generous pinch of salt and mix well. Coat the chicken pieces with the spices, place in some large resealable plastic bags and refrigerate overnight. In a small bowl, combine the honey and Sriracha. Stir well and refrigerate until ready to fry the chicken. In a large Dutch oven, put in enough lard to come 4 inches up the side of the pot. Heat the lard to 325 degrees F. In a large, shallow baking dish, whisk together the flour and a generous pinch or two of salt. Remove the chicken pieces from the bags and dredge in the flour mixture. Beginning with the thighs, add the chicken to the pot, making sure not to crowd. (This may take several batches.) Place the lid on and cook until golden and cooked 80 percent through, 8 to 10 minutes. Remove the chicken to a wire cooling rack and repeat with the remaining chicken, if necessary. (If you're entertaining, you can get ahead by doing all work up to this point, then continuing just before you plan to serve.) Once all the chicken is done, heat up the lard to 365 degrees F. Add the chicken in the same batches and cook until dark golden and crispy, 2 to 3 minutes per side. Remove onto paper towels and serve immediately with the Sriracha honey. Cook's Notes: Lard is available at better supermarkets at the meat counter, or at specialty butcher shops. If you can't find it, use vegetable or peanut oil. Wondra flour is available at most grocery stores, but you can also substitute with 1 1/2 cups all-purpose flour combined with 2 tablespoons cornstarch. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 41951,"Haupia 2 cups coconut milk 1 cup water 6 tbsp sugar 6 tbsp arrowroot or cornstarch Instructions: Dissolve sugar and arrowroot in water. Add coconut milk and cook on low heat, stirring constantly until thick and shiny, about 20-25 minutes. Pour into a greased 8-inch square pan and let cool at room temperature until firm. When cool, serve right away or chill in fridge. Before serving, slice into squares. ","[Chardonnay, Sauvignon Blanc, Riesling]" 41952,"Grilled Red Potato Salad with Bacon-Blue Cheese Vinaigrette 4 pounds new potatoes, scrubbed, cooked until almost tender, drained, and halved 1/4 cup olive oil, plus 1/4 cup Salt and freshly ground black 3/4 pound hickory smoked bacon 1 large red onion, finely sliced 1/4 cup plus 2 tablespoons white wine vinegar 1 tablespoon sugar 1/4 cup coarsely chopped flat-leaf parsley 1 cup crumbled Maytag blue cheese Instructions: Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl. Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble. Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 41953,"Potato-Leek Bisque 2 tablespoons butter 2 large leeks, white part only, chopped 4 cloves roasted garlic, Christopher Ranch 4 cups reduced-sodium chicken broth, Swanson 1 bag (24-ounce) frozen garlic-seasoned potatoes, Ore-Ida Steam n' Mash 1 can (14.5-ounce) petite-diced tomatoes, Hunt's 1/2 cup cream or milk Salt and freshly ground black pepper Sour cream Scallions (green onions), finely chopped Instructions: In a large saucepan or soup pot, melt butter over medium-high heat. Add leeks and garlic; saute about 5 minutes or until tender. Add chicken broth, frozen potatoes, and the tomatoes. Bring to a boil. Reduce heat and simmer for 15 minutes. Working in batches, puree soup in a blender, filling the blender only half full for each batch. (Soup can be stored in refrigerator for up to two days at this point.) Return soup to pan. Stir in cream and heat through over low heat. Season to taste with salt and pepper. Garnish servings with sour cream and chopped scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41954,"Grilled Shrimp Skewers with Mustard-Dill Dressing and Black Olive Yogurt Sauce 1 pound (21 to 24 count) shrimp, shelled and deveined 6-inch wooden skewers, soaked in water for 30 minutes Canola oil 1 teaspoon paprika Salt and freshly ground black pepper 1/4 cup mayonnaise 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1 teaspoon whole-grain mustard 2 tablespoons chopped fresh dill 1 cup Greek yogurt 1/4 cup pitted kalamata olives 1 tablespoon freshly picked oregano leaves 1 lemon, juiced 2 cloves garlic, finely chopped Instructions: Heat a grill to high. Thread 3 shrimp onto 2 skewers (so that the shrimp lie flat). Repeat with remaining shrimp. Brush with oil and season with paprika and salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 1 1/2 minutes per side. Whisk together the mayonnaise, white wine vinegar, mustards, and dill in a medium bowl and season with salt and pepper, to taste. Put the shrimp on a platter and immediately drizzle with the mustard vinaigrette. Combine the yogurt, olives, oregano, lemon juice, and garlic in a food processor and process until combined. Season with salt and pepper, to taste. Serve the shrimp with sauce on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 41955,"Shrimp Empanadas 1 tablespoon unsalted butter 1 green cubanelle pepper, chopped 2 medium diced tomatoes 1/2 diced onion 1 cup Sazn 1/4 cup adobo seasoning 2 ounces chicken base 2 ounces ground oregano 3 coriander leaves 2 cups unsalted cooking wine 1/2 cup minced garlic 1/2 cup all-purpose flour 1/2 pound jumbo shrimp, cleaned and tails removed 1 tablespoon unsalted butter 10 to 12 store-bought empanada dough rounds 1 cup (total) grated Colby jack, Cheddar and mozzarella 1 red bell pepper, sliced into thin strips (julienne) 1 yellow bell pepper, sliced into thin strips (julienne) 1 green bell pepper, sliced into thin strips (julienne) 1 orange bell pepper, sliced into thin strips (julienne) Vegetable oil, for frying Instructions: For the salsa criolla: In a pan on medium-high heat, add the butter, the cubanelle pepper, tomatoes and onion. Cook the veggies for about 5 minutes. Add the Sazn, adobo, chicken base, oregano, coriander leaves, cooking wine, garlic and 4 cups water; bring to a boil. In a separate bowl, combine the flour with 1 cup of water and stir. Add the flour mixture to the pan little by little until the desired thickness of sauce is reached. For the empanadas: Chop the shrimp into medium pieces. In a pan over medium-high heat, add the butter, shrimp and 4 ounces salsa criolla. Stir. Cook until the shrimp is pink and fully cooked, about 7 minutes. Remove from the heat and allow the mixture to cool. To the middle of a round of dough, add about a tablespoon of the shrimp mixture, 1 to 2 teaspoons grated cheese, and add several pieces of colored julienne bell peppers. Close and fold the round dough in half like a crescent. Press the edges together to seal and remove any air pockets. Using your thumb and index finger, pinch and twist along the edge of the dough to create a braided sealed edge. Repeat with the remaining ingredients. Place the empanadas on a plate lined with wax paper and freeze until the next day. (This will help unify the temperature of the empanada and help seal it before frying.) In a fryer or deep pan, add enough vegetable oil to for the empanadas to float. Heat the oil to 350 degrees F. Add the empanadas to the hot oil and fry until golden brown, about 3 minutes on each side. Remove the empanadas to a rack or paper towel to allow excess oil to drain. Empanadas can be served on a cutting board or plate. Cut in half and enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41956,"Crab Stuffed Twice Baked Potatoes 6 large baking potatoes 2 tablespoons plus 4 to 6 tablespoons butter, depending on size of potatoes, divided 2 medium shallots 3 cloves garlic, minced 2 tablespoons fresh thyme leaves 2 cups cooked crabmeat, preferably Alaska king crab 1 to 2 cups grated cheese, depending on size of potatoes (provolone, Muenster or Jack - something mild) 1/2 cup sour cream 1 tablespoon freshly chopped Italian parsley leaves Salt Freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Prick holes in the potatoes with a fork and place directly on the oven rack. Roast until cooked through, about 45 minutes, depending on the size of the potato. While the potatoes are cooking prepare the crab: Add 2 tablespoons of butter to a frying pan. Add the shallots and cook until translucent. Next add the minced garlic and saute in the frying pan to gently brown the shallots and garlic. Add the thyme and crab and cook until heated through. Then set aside. Lower the oven to 350 degrees F. Once the potatoes are cooked and cool enough to handle cut, off a small portion of the top making an opening in the potato. Take a spoon and scoop the pulp into a bowl. Place the potato skins on a cookie sheet and put in a 350 degree F oven for about 5 minutes to dry them out and ensure they will be crispy when done. To the potato pulp, add the shallot/crab mixture, remaining butter, cheese and sour cream and mix. Then add parsley, salt and pepper, to taste. Fill the potato shells with the potato/crab mixture. Bake until cheese has melted around 35 to 45 minutes. Sprinkle with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 41957,"Cheesy Kale Breakfast Casserole 2 tablespoons unsalted butter 1 yellow onion, diced
16 ounces crusty sourdough, cut into cubes
1 cup shredded mozzarella (about 4 ounces) 1 cup shredded Gruyere or Swiss (about 4 ounces), plus more for topping
6 ounces kale, chopped (chard or spinach would always work!)
3 1/2 cups whole milk
1/2 cup heavy cream
2 teaspoons Dijon mustard
1 1/2 teaspoons kosher salt
1/4 teaspoon grated nutmeg
8 large eggs
4 sprigs fresh thyme, leaves only A few shakes hot sauce Freshly ground black pepper
Instructions: If you're planning to bake this immediately, preheat the oven to 350 degrees F. If you're prepping this the day before, no need to preheat now. In a skillet (or 4-quart braiser that you can put in the oven), heat the butter over medium heat. Add the onion and cook until softened, 5 to 7 minutes. Combine the sourdough, mozzarella, Gruyere and kale with the buttery onion mixture, either in a 9-by-13-inch casserole dish or in the braiser. In a large bowl, whisk together the milk, cream, mustard, salt, nutmeg, eggs, thyme, hot sauce and a bunch of turns of pepper. Pour into the casserole dish over the bread mixture. Top with another little sprinkle of Gruyere. Cover with foil and bake immediately or refrigerate up to 24 hours. Bake, covered, for 30 minutes. Remove the foil and continue to bake until browned on top and set throughout, about another 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41958,"Peanut Butter Power Balls 1 cup creamy or chunky peanut butter 1 cup powdered milk 1 1/4-cup confectioner's sugar 1 cup honey Instructions: In a medium bowl, combine all ingredients. Roll batter into one-inch balls and set on waxed paper. Refrigerate until firm and roll them in your favorite topping such as, shredded coconut, granola, chocolate chips, and/or chopped almonds. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 41959,"Corned Beef Hash 3 pounds cooked and cooled corned beef brisket 3 cups potatoes, boiled and diced 1 cup diced onion 1/2 teaspoon salt 1 teaspoon black pepper Instructions: Preheat oven to 350 degrees F. Dice the corned beef brisket into small portions using either a knife or food processor. In a large bowl, mix the potatoes, meat, onion, salt, and pepper together, and then place mixture in a roasting pan. Bake for 30 minutes until brown. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]" 41960,"Jerusalem Artichoke Soup 1 pound Jerusalem artichokes Juice of 1/2 lemon 4 tablespoons butter 1 leek, white part only, sliced into 1/2inch pieces 1 carrot, sliced into 1/2inch rounds 3 cups chicken stock (preferably homemade) or water Salt and freshly ground black pepper 1/2 cup heavy cream Freshly grated nutmeg Instructions: Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/4inch slices and toss with lemon juice. Melt butter in a 4quart nonreactive saucepan. Add leek, carrot and Jerusalem artichokes with the lemon juice. Cover and cook over gentle heat for 20 minutes. Add 2 1/2 cups stock or water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for another 25 minutes. When cooked, remove from the heat and puree the soup with an additional 1/2 cup stock, or water and cream. Pass puree through a drum sieve. Return soup to a clean saucepan and reheat. Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41961,"Beef Burger with Roasted Tomato Ketchup 1 1/2 pounds ripe tomatoes, cored and quartered 1 tablespoon olive oil, plus 2 tablespoons 1 medium onion, finely diced 2 cloves garlic, finely diced 1/4 cup cider vinegar 2 tablespoons sugar 1/4 teaspoon cinnamon 1/4 teaspoon allspice Salt and freshly ground pepper 2 pounds freshly ground beef, top sirloin or top round 2 tablespoons olive oil Four rolls Instructions: To prepare the ketchup: Preheat the oven to 350 degrees F. Toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast in the oven for 10 to 15 minutes or until soft. Transfer the tomatoes to a food processor and process until smooth. Strain the tomatoes, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible. Heat the remaining olive oil in a medium saucepan over medium heat and saute the onions and garlic until translucent. Add the tomato puree and remaining ingredients and continue cooking, uncovered for 25 to 30 minutes, stirring occasionally until thick. To prepare the burgers: Shape the meat firmly into 4 round uniform patties about 1 1/2-inches thick. Brush both sides of the burgers lightly with the remaining olive oil and season with salt and pepper to taste. Heat a large cast iron skillet over medium high heat until just smoking. Cook the burgers until done to your preference, 5 to 6 minutes on each side for medium rare etc. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 41962,"Grilled Chicken and Pasta Salt 1 pound fettuccine noodles 4 pieces Perfect Grilled Chicken (thawed if frozen), recipe follows 1 cup heavy cream 1 stick salted butter Freshly ground black pepper 2 cups freshly grated Parmesan 2 cups olive oil 6 tablespoons honey 3 heaping tablespoons Dijon mustard 1 tablespoon salt 2 teaspoons ground thyme 2 teaspoons ground oregano Juice of 12 lemons 24 boneless, skinless chicken breasts Instructions: Bring a large pot of water to a boil and add salt. Cook the pasta according to the package directions. Cut the Perfect Grilled Chicken into strips. Heat over medium-high heat in a skillet until warmed through. In a saucepan or skillet over low heat, warm the cream and butter. Season with salt and pepper. Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top. Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Top with the chicken slices. Delicious! Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container. Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours. Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool. Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need. Yield: 24 servings ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 41963,"Rum Punch 1 part sour, such as fresh squeezed lime juice 2 parts sweet, such as Kelly's syrup (strawberry) or simple syrup 3 parts strong, such as Appleton Estate Spiced Rum 4 parts weak, such as water Pimento seeds, to infuse Instructions: Combine all of the above. ","[Rum, Cognac, Port]" 41964,"Chicken Satay with Peanut Sauce 2 pounds chicken tenders 1 cup yogurt
1 tablespoon curry powder 4 dashes hot sauce, or to taste
2 cloves garlic, minced 1 shallot, minced 1-inch piece fresh ginger, minced Kosher salt 1 tablespoon vegetable oil 1 tablespoon curry powder
2 cloves garlic, minced
1 shallot, minced
1-inch piece fresh ginger, minced
1/2 cup smooth peanut butter
1/2 cup coconut milk
1/4 cup soy sauce
2 tablespoons brown sugar
1/2 teaspoon hot chili oil
Juice of 2 limes
Kosher salt 1/2 cup hot water
1/2 cup chopped fresh cilantro, for garnish Instructions: For the chicken: Cut the chicken tenders into 2-inch pieces and put in a large container. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours. Meanwhile, soak the wooden skewers in water. When ready to cook the chicken, heat a grill pan over medium heat. Remove the chicken from the marinade and thread 2 pieces onto each skewer. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate. For the peanut sauce: In a small pot, heat the oil. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt. Blend, adding the hot water a little at a time to thin it and make it smooth. Transfer to a bowl, cover and refrigerate. To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 41965,"Grilled Banana S'Mores Medium ripe bananas Brown sugar Large marshmallows Peanut butter or chocolate spread Graham cracker squares Instructions: Heat a grill to medium (350 degrees F). Leave bananas in their skins and make 1 slit down the length of each banana. Pack the slits with brown sugar. Put the banana(s) on the grill and grill until soft and charred, about 5 minutes. Remove them to a cutting board and set aside to cool slightly. Peel the skins from the bananas and cut into 1/2-inch thick slices. Meanwhile, put the marshmallows on skewers and toast over the grill until brown and melty, about 2 minutes. You can also brown the marshmallows using a hand-held torch. To assemble, spread some peanut butter on graham crackers and top with bananas and marshmallows. Cover with another cracker and serve. Enjoy! ","[Chardonnay, Riesling, Moscato, Merlot]" 41966,"Bread 'n' Butter Pickles 12 small (3-inch) Kirby cucumbers, or 2 English cucumbers 1 large sweet onion 1/2 cup coarse salt Leaves from 1 bunch of celery 1/4 tsp red pepper flakes 1/4 tsp ground fenugreek 1 tsp brown mustard seeds 8 allspice berries 1 1/2 cups cider vinegar 1 cup sugar 1/4 cup maple syrup Instructions: Wash the Kirby cucumbers under cold water and then slice into 1/3-inch rounds, about as thick as an Oreo. Peel the onion, cut in half lengthwise, and slice into semicircles the same width as the cukes. Toss the onions and the cucumbers in a bowl with the salt and let sit for 1 hour. Rinse well in a colander, drain, and place in a nonreactive bowl. Tear up the celery leaves and add to the mix, then set aside. In a saucepan, combine the pepper flakes, fenugreek, tumeric, mustard seeds, the allspice berries, vinegar, 1/2 cup water, the sugar, and maple syrup. Bring to a rapid boil and then pour over the cucumbers. Leave them uncovered for 2 hours and then refrigerate. When they reach fridge temperature, cover with plastic wrap. Done. But they'll be at their best a day or two later. They'll keep in the refrigerator for about 10 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 41967,"Endive and Romaine Salad with Walnuts, Pears, and Gorgonzola and Raspberry Balsamic Drizzle 1 large endive 1 head romaine lettuce 1 Bosc pear 2 ounces Gorgonzola, crumbled 1/4 cup chopped walnuts Freshly ground black pepper 1/4 cup seedless raspberry jam 1/4 cup balsamic vinegar Instructions: Clean the endive with a dry paper towel and remove the core from the bottom to separate the leaves. Arrange the leaves in a circle on a large platter. Fill the inside of the circle with torn pieces of romaine lettuce. Cut the pear into thin slices and arrange throughout. Sprinkle the Gorgonzola and walnuts over the salad and season with pepper. In a small microwaveable bowl, combine the jam with the balsamic vinegar. Heat for several seconds until slightly warm and then stir with a small wire whisk until combined. Drizzle over the salad and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 41968,"Burger with Fried Eggs and Grits 1 avocado, diced 3/4 cup tomatillo salsa 3/4 cup quick-cooking grits Kosher salt and freshly ground pepper 1 1/2 cups grated sharp cheddar cheese (about 6 ounces) 1 pound lean ground beef 1 bunch scallions, chopped 1 to 2 red jalapeno peppers, seeded and thinly sliced 1 5-ounce package baby kale (about 8 cups) 2 tablespoons unsalted butter 4 large eggs Instructions: Combine the avocado and salsa in a small bowl; set aside. Whisk 2 3/4 cups water, the grits, 1 teaspoon salt and a few grinds of pepper in a microwave-safe bowl. Cover with plastic wrap and pierce a few times with a knife; microwave until thickened, 8 minutes. Uncover and microwave until creamy, 4 to 5 more minutes. Whisk in the cheese. Cover and set aside. Meanwhile, form the beef into four 3/4-inch-thick patties. Heat a large cast-iron skillet over medium-high heat; sprinkle the skillet with1 teaspoon salt. Add the patties and cook 4 to 5 minutes per side for medium doneness. Transfer to a plate and tent with foil. Add the scallions and jalapenos to the skillet. Cook, stirring, until tender, 2 minutes. Add the kale; stir until wilted. Transfer to a bowl. Wipe out the skillet. Add the butter and swirl to melt. Add the eggs and fry as desired; set on top of the burgers. Whisk the grits, adding hot water to loosen, if necessary. Divide among plates and top with the kale mixture and avocado salsa. Serve with the burgers. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 41969,"Beef and Pork Meatloaf 2 tablespoons good olive oil 2 cups chopped Spanish onion (1 large) 1 1/2 cups small-diced celery (2 stalks) 1 pound ground beef 1 pound ground veal 1 pound ground pork 1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon chopped fresh thyme leaves 1 tablespoon chopped fresh chives 3 extra-large eggs, lightly beaten 2/3 cup whole milk 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 2 1/2 cups panko (Japanese bread flakes) Garlic Sauce, recipe follows 3/4 cup good olive oil 10 garlic cloves, peeled 2 cups chicken stock, preferably homemade 3 tablespoons unsalted butter, at room temperature Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F.
Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.
Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted.
Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 degrees F to 160 degrees F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce. Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.)
Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 41970,"Grilled Salmon Hash 6 tablespoons extra-virgin olive oil 1 small onion, finely diced 2 medium red potatoes, boiled, cooled and cut into cubes 12 ounces grilled salmon, pulled apart in medium chunks 2 small zucchini, sliced lengthwise and cut into small dice 1 lemon, zested 1 orange, zested 1 teaspoon salt 1 teaspoon paprika 1/2 teaspoon freshly ground black pepper 2 tablespoons minced scallion (green part only) 2 tablespoons minced flat-leaf parsley Instructions: In a large nonstick skillet, heat 3 tablespoons of oil over medium heat. Add the onion and cook, stirring frequently until golden brown. Remove from pan. Add remaining oil to pan and add the potatoes. Cook, turning occasionally, until evenly browned. Add the onions back to the pan, plus the salmon, zucchini, lemon and orange zests, salt, paprika, pepper and scallions. Stir gently to combine the ingredients and cover with a lid for 3 to 5 minutes, or until the salmon is heated through. To serve, sprinkle with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 41971,"Perfect Black Beans 1/2 pound dried black beans 1 medium onion, roughly chopped 3 fresh garlic cloves, pressed 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground cumin Pinch red pepper flakes 2 teaspoons sugar 2 tablespoons white wine vinegar Salt and freshly ground black pepper Chopped scallions, for garnish Instructions: The night before, soak the black beans in a large pot of water. The next day, rinse the beans, cover with 3 cups of fresh water and bring to a boil over high heat. Reduce the heat and simmer covered for 30 minutes, skimming off any foam. Stir in the onion and simmer 30 minutes more. Add the garlic, oregano, cumin, and red pepper flakes, and simmer uncovered for 30 minutes, stirring occasionally. Stir in sugar and vinegar, and taste before seasoning with salt and pepper. Turn out into a large serving bowl and garnish with chopped scallions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 41972,"Turkey Burger Patty Melts 1 pound ground turkey 1 cups Panko bread crumbs 1/3 cup milk 1 egg 1 tablespoon sage 1 tablespoon fresh thyme 1 teaspoon salt 1 teaspoon pepper, freshly cracked 1 cup cremini mushrooms, sliced (optional) 1 tablespoon olive oil 1/2 cup butter, unsalted 3 tablespoons canola oil 1 red onion, sliced 1 yellow onion, sliced 8 pieces rye bread 8 pieces Gruyere Instructions: In a large bowl, add the panko, milk, egg, sage, thyme and salt and pepper. Combine and let sit for a few minutes. Add in the turkey and combine well. Form into oblong patties (same size as the rye bread) Place on a parchment paper lined sheet pan and refrigerate for 20-30 minutes. While burgers are resting, in a large saute pan, heat 1/4 cup of the butter and 1 Tablespoon canola oil. Add onions and saute 15 to 20 minutes or until nicely caramelized. Set aside, but keep warm. In the same pan as the onions sauteed, add 3 tablespoons canola oil and the mushrooms and saute 6-8 minutes over medium high heat until softened. Set aside, but keep warm. Heat a griddle or cast iron skillet to medium high heat, add 1 Tablespoon canola oil and spread evenly. Add in the turkey burgers and cook for 4 to 5 minutes per side. Remove from heat, cover and keep warm. Butter the rye bread and add to the pan, place the gruyere on bread, then place the turkey burgers on the cheese, pile with onions and the other piece of rye, repeat for all four burgers. After 2 to 3 minutes, turn sandwich over carefully and brown on other side. Remove to cutting board and cut on the diagonal. Serve with mustard and hot cherry peppers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 41973,"Porcini and Sausage Gravy 2 tablespoons grapeseed or vegetable oil 1/2 pound pork sausage, removed from casings
2 ounces fresh porcini mushrooms, roughly chopped
Salt and freshly cracked black peppercorns
1 tablespoon all-purpose flour
2 cups heavy cream
Instructions: Set a 2-quart saucepan on medium heat and add the oil. Once the oil is hot and shimmering, add the sausage and cook, breaking the sausage up with a wooden spoon, until it has rendered out and become browned and crispy, 6 to 8 minutes. Add the porcini and a pinch of salt. When the mushrooms have released their liquid, scrape up the fond on the bottom of the pan, and then add the flour, stirring to coat all the ingredients. Continue gently stirring for about 1 minute and then add the cream, bring to a boil and then reduce to a gentle simmer. Simmer until the gravy is thickened and coats the back of a spoon, about 15 minutes. Season with salt and pepper. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 41974,"Never-Fail Cheese Souffle 8 tablespoons (1 stick) unsalted butter, softened Eight 1/4-inch-thick slices bakery white Pullman bread 6 large eggs 2 cups whole milk 1 pound extra-sharp Cheddar, grated with the large holes of a box grater (about 4 cups) Instructions: Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.) Beat the eggs in a large bowl until foamy, then gradually whisk in the milk. Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid. About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41975,"Japanese Rolled Pork with Plums, Coriander, Soy Sauce and Spring Onions 10 plums 2 tablespoons olive oil 2 star anise 2 thumb-sized pieces fresh ginger, peeled and finely grated 2 cloves garlic, peeled 2 heaped tablespoons muscovado sugar 1 pound 6 ounces (600 grams) pork loin Salt and freshly ground black pepper 1 small handful fresh coriander, washed and chopped Spring onions Soy sauce Instructions: Wash the plums, then run a knife around them, twist them and remove the stones. Cut the halves into 1/2-inch (1 centimeter) dice. Heat the oil in a pan and fry the star anise, ginger, and garlic for 1 minute. Add the plums and sugar with a couple of tablespoons of water, place a lid on, and simmer slowly for about 20 minutes until chunky and pulpy. Allow to cool down in the refrigerator. Take your pork and trim off all the fat and sinews so that you are left with completely lean eye of meat. Cut into 1/4-inch (.5 centimeter) thick slices and 1 by 1 bash the slices between 2 pieces of plastic wrap, using something flat and heavy like the base of a heavy pan, a meat hammer or a cleaver. Try to retain the pork's shape. When each piece is around the thickness of 2 beer mats, carefully peel the meat away form the plastic wrap in 1 piece. Do this with all the meat and lay it out on a tray. Season the plum sauce, then stir in half the coriander. Smear 1 tablespoon of your sauce in the middle of each slice of pork. Spread out slightly so that the sauce covers about 3/4 of each slice and roll each one up like a Swiss roll. Put the rolls into a bamboo steamer (if you have one) or a normal steamer, or even use a colander covered in tin-foil. Place the steamer over simmering water and steam for 10 to 15 minutes until the meat is just cooked. Remove from the steamer and serve the pork rolls on a bed of finely sliced spring onion, sprinkled with the rest of the coriander and doused with lots of soy sauce.; ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 41976,"Black Widow Cocktail 3 parts vanilla vodka 1 part black anise-flavored liqueur (recommended: Sambuca) 1 part espresso Black licorice, for garnish Instructions: In a cocktail shaker, combine all ingredients except the licorice with ice and shake to mix. Serve in a cocktail martini glass. ","[Sambuca, Kahla, Baileys Irish Cream]" 41977,"Osso Buco 1 sprig fresh rosemary 1 sprig fresh thyme 1 dry bay leaf 2 whole cloves Cheesecloth Kitchen twine, for bouquet garni and tying the veal shanks 3 whole veal shanks (about 1 pound per shank), trimmed Sea salt and freshly ground black pepper All purpose flour, for dredging 1/2 cup vegetable oil 1 small onion, diced into 1/2-inch cubes 1 small carrot, diced into 1/2-inch cubes 1 stalk celery, diced into 1/2 inch cubes 1 tablespoon tomato paste 1 cup dry white wine 3 cups chicken stock 3 tablespoons fresh flat-leaf Italian parsley, chopped 1 tablespoon lemon zest Instructions: Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni. For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess. In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve. In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank. Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard. Remove and discard bouquet garni from the pot. Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest. ","[Barolo, Barbaresco, Chianti, Rioja]" 41978,"Oven-Fried Fish with Potato Salad 1 1/2 pounds small red-skinned potatoes, quartered Kosher salt 3 tablespoons buttermilk 3 tablespoons mayonnaise 4 teaspoons relish 2 stalks celery, thinly sliced, plus chopped celery leaves for topping 2 scallions, thinly sliced Freshly ground pepper 3 large egg whites 1 1/2 cups panko breadcrumbs 1 1/4 pounds cod (preferably Pacific cod), cut into 8 pieces 1 teaspoon paprika Cooking spray Lemon wedges, for serving Instructions: Preheat the oven to 450 degrees F. Put the potatoes in a saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil; reduce the heat to medium low and simmer until tender, 10 minutes. Drain. Combine the buttermilk, mayonnaise and relish in a large bowl. Add the potatoes, sliced celery, scallions, 1/4 teaspoon salt, and pepper to taste; toss. Refrigerate until ready to serve. Whisk the egg whites in a large bowl. Put the breadcrumbs in another bowl. Season the fish with the paprika, 1 teaspoon salt and a few grinds of pepper. Dip each piece in the egg whites, then dredge in the breadcrumbs, pressing to coat. Transfer to a rack set over a baking sheet. Coat the fish on both sides with cooking spray. Bake until golden brown and just cooked through, about 12 minutes. Top the potato salad with celery leaves. Serve with the fish and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41979,"Slow Roasted Salmon with Sage and Parsley Pistou 1/2 cup extra-virgin olive oil 4 cloves garlic, smashed 2 whole sprigs fresh sage, plus 1/4 cup coarsely chopped fresh sage One 3-pound salmon fillet, in one piece 1 tablespoon pink peppercorns, crushed Kosher salt and freshly ground black pepper 2 cups fresh parsley leaves 2 tablespoons cider vinegar Instructions: Combine the oil, garlic and 2 sprigs of sage in a small saucepan. Bring to a simmer over medium-low heat. Cook at a bare simmer until the garlic is soft and lightly browned, about 15 minutes. Set aside to cool. When cooled, strain the oil into a bowl; reserve the garlic but discard the sage. Preheat the oven to 325 degrees F. Rub a rimmed baking sheet with 2 teaspoons of the garlic-flavored oil and place the salmon skin-side down on the sheet. Rub with 1 tablespoon of the flavored oil and sprinkle with the pink peppercorns, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper. Roast until the salmon is just cooked through, 25 to 30 minutes. While the salmon cooks, in the bowl of a food processor, combine the chopped sage, parsley and reserved garlic. Pulse a few times until chunky. Add the vinegar, 3/4 teaspoon salt and some pepper. Pulse again to combine. With the motor running, drizzle in the remaining flavored oil through the feed tube. Stop occasionally to scrape down the sides of the processor. The finished pistou should be smooth and bright green; keep processing until the oil looks completely combined. Scrape into a serving bowl. Divide the salmon into 8 pieces or, to serve it family style, use 2 large spatulas to slide it whole onto a large platter. Serve the salmon with the pistou on the side. Cook's Note: You can make the pistou several hours ahead and refrigerate. Allow it to come back to room temperature before serving it and stir it well to reincorporate any oil that has separated out. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 41980,"Artichoke Spinach Dip - Slimmed 9-ounce box frozen artichoke hearts, thawed 5 ounces frozen spinach, thawed (about 1/2 cup) 2 slices fresh white sandwich bread, crusts trimmed 1 1/2 cups part-skim ricotta cheese (about 12 ounces) 1/2 teaspoon freshly grated lemon zest 1/2 teaspoon fresh thyme leaves 1 teaspoon kosher salt Pinch cayenne 1/4 cup freshly grated Parmesan Vegetable cooking spray 1 tablespoon extra-virgin olive oil 2 garlic cloves, minced Instructions: Preheat the oven to 350 degrees F. Drain the artichoke hearts and spinach in a colander, pressing with the back of a large spoon to remove excess liquid. Set aside to drain. In a food processor, pulse the bread to make medium-textured crumbs. Transfer crumbs to a small bowl and set aside. Put the ricotta, zest, thyme, 3/4 teaspoon salt, and cayenne in the processor and pulse until smooth. Add the artichokes, spinach, and Parmesan; pulse until evenly mixed but chunky. Spray a 4-cup gratin dish with vegetable cooking spray. Transfer the artichoke-spinach mixture to the dish. Heat the olive oil in a medium skillet over medium heat. Add the garlic, cook until aromatic and lightly toasted, about 1 minute. Stir in the bread crumbs and the remaining 1/4 teaspoon salt, cook another minute. Spread the crumbs over the artichoke-spinach mixture. Bake the dip until browned and warmed through, about 45 minutes. Serve warm. Serving suggestion: Strips of yellow or red bell pepper, and endive ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 41981,"Guava Glazed Pork Loin 2 tablespoons garlic, minced 1 cup onion, minced 1/4 cup dry sherry 1 (18-ounce) can guava marmalade 1 (8-ounce) can tomato salsa 4 tablespoons dark corn syrup 3 tablespoons white vinegar Instructions: For the Guava Glaze:
Combine all ingredients and simmer in a large saucepan for 2 hours at very low heat. For the Pork Loin: Season pork loin with Adobo and stuff with the garlic cloves. Bake in a preheated 350 degree oven for 18 minutes per pound. When meat is nearly fully cooked, baste with guava glaze and cook for another 5 to 10 minutes. Place on a serving platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 41982,"Backyard Lobster Bake 15 pounds of seaweed (your fish person can get you some) 16 (1 1/2 pound) lobsters* 16 ears corn, shucked 5 pounds red potatoes, parboiled halfway in salted water 10 pounds large clams 1 (750 ml) bottle white wine Instructions: Start the fire 1 hour in advance, making sure the coals are white hot before you begin cooking. Spread 1/2 of the seaweed on the bottom of the tub to protect the lobsters from burning. Place lobsters on top of seaweed. Place the corn on top of the lobster, and the potatoes on top of the corn. Arrange the raw clams on top of the vegetables and top with the remaining seaweed. Pour the wine into the tub. Place the wet burlap over the food and tuck the edges into the tub to retain the steam inside. Place the tub on top of the coals. Every 15 minutes, moisten the burlap with water. Cook for about 45 minutes. Serve the lobster bake strewn out on newspapers, with melted butter, piles of coarse sea salt, and favorite spices as condiments. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 41983,"Ghostly Cupcakes 1 1/2 cups all-purpose flour (see Cook's Note) 1 1/4 teaspoons baking powder 1/4 teaspoon fine salt 1 stick 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 1 cup dark chocolate chips 3/4 cup white chocolate chips 5 1/2 teaspoons refined coconut oil or vegetable shortening Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk together the flour, baking powder and salt in a bowl. Beat the butter and sugar in a bowl with an electric mixer 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. Divide the batter among the muffin cups, 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 5 minutes, then remove the cupcakes to the rack to cool completely. Using a serrated knife, trim off the tops of the cupcakes so that they are flat. Place the dark chocolate and white chocolate chips in two separate bowls. Add 4 teaspoons coconut oil to the dark chocolate and the remaining 1 1/2 teaspoons coconut oil to the white chocolate. Melt each bowl of chocolate in the microwave at medium power, stirring every 30 seconds, until just liquid and smooth. Working with one cupcake a time, spoon 1 heaping tablespoon of the dark chocolate on top, spreading it evenly over the top with the back of the spoon. While the dark chocolate is still liquid, spoon 1 teaspoon of the white chocolate in the center of the cupcake. Drag a toothpick or skewer through the center of the white chocolate outward to form a \tail.\ Repeat with the remaining cupcakes.
Rewarm the dark chocolate until liquid again, if necessary. Scrape the chocolate into a resealable plastic bag, snip off one corner and pipe small dots of dark chocolate on the white chocolate ghosts to form 2 eyes. Pipe a third dot twice as big to form a mouth. Let the chocolate set for 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41984,"Dry Rubbed Bison Smoked Rib-Eye with Blackberry Soy Balsamic Sauce, Grilled Broccoli Rabe and Grilled Mushrooms 2 tablespoons kosher salt 2 tablespoons freshly ground black pepper
1 teaspoon garlic powder
2 bone-in bison rib-eye steaks 1/4 cup hickory chips, soaked in water overnight
1/4 cup Earl Grey tea
1 bunch broccoli rabe, tough ends removed
Extra-virgin olive oil 1 pound mixed mushrooms, such as cremini and shiitake, stems removed
Crushed red pepper flakes 1 red onion, diced
1 tablespoon grated ginger
1/4 cup balsamic vinegar
1/3 cup blackberry preserves
3 tablespoons soy sauce
1/2 cup blackberries, sliced
1 cup veal demiglace Instructions: Combine the salt, pepper and garlic powder in a small bowl. Liberally coat the rib-eyes with the seasoning and set aside. Set up a smoker on the stove top by adding the wood chips and tea to the bottom of a foil-lined 4-inch hotel pan. Set another piece of foil over top. Set a 2-inch perforated pan over the top and cover with foil. Turn the heat to medium-high and allow the wood chips to smoke for 10 to 15 minutes. Meanwhile, soak the broccoli rabe in water for 25 to 30 minutes. Uncover the pan, then add the rib-eyes. Turn off the heat, cover again with foil and smoke for 5 to 7 minutes. Flip the rib-eyes, cover with foil and let sit for 10 minutes. Heat a grill pan over medium-high heat. Brush the smoked rib-eyes on both sides with olive oil. Place on the grill pan and cook for 5 to 6 minutes for medium-rare, flipping halfway through. Remove from the grill and allow to rest for 10 minutes. Reserve the grill pan. Toss the mushrooms with 2 tablespoons olive oil, a pinch of red pepper flakes and salt. Lay the mushrooms cap-side down on the grill pan and cook until charred and soft, 5 to 6 minutes, flipping halfway through. Remove from the grill, slice into strips and set aside. Reserve the grill pan. Drain the broccoli rabe and place on the grill pan. Cook until the water has steamed off and the broccoli rabe is charred. Drizzle with olive oil, season with salt and red pepper flakes and set aside. Place the onions and 2 tablespoons olive oil in a medium saucepan. Season with salt and sweat over medium-high heat until soft and translucent, 5 to 7 minutes. Add the ginger and stir to combine. Add the balsamic vinegar, blackberry preserves, soy sauce and half of the blackberries. Bring to a boil, then reduce the heat and simmer for 2 to 3 minutes. Add the demiglace, return to a boil and reduce until the sauce is thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in the remaining blackberries. To serve, remove the bones from the rib-eyes, but reserve for plating. Slice the meat against the grain. Pour any juices on the cutting board into the sauce. Plate the sliced rib-eye alongside the grilled broccoli rabe and mushrooms. Spoon the sauce over the rib-eye and enjoy! ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Barolo]" 41985,"Pan-Seared Chilean Sea Bass with Frisee and Ponzu Butter 1 cup orange juice 1 cup soy sauce
1 cup vegetable stock
1 cup rice wine vinegar
1 1/2 tablespoons brown sugar
1 clove garlic, smashed
1 orange, quartered
1/2 stick lemongrass, smashed with back of knife
Four 6-ounce skinless sea bass fillets Kosher salt and freshly ground black pepper
Olive oil, for cooking
2 tablespoons unsalted butter 1 tablespoon agave nectar
1 large head frisee, broken into bite-size pieces
2 tablespoons olive oil
Juice of 1 lemon 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Pinch red cl flakes 1/4 cup edible flowers Instructions: Preheat the oven to 375 degrees F. For the ponzu sauce: Combine the orange juice, soy sauce, stock, vinegar, brown sugar, garlic, orange and lemongrass in a large saucepan. Turn the heat to medium-high and bring to a boil, then reduce to a simmer and allow to reduce by a third. Simmer for about 10 minutes. Strain through a chinois or fine-mesh sieve into another saucepan. Keep warm until ready to serve. For the fish: Sprinkle the sea bass with salt and pepper on both sides. Place a medium nonstick pan over medium-high heat and add 2 tablespoons olive oil. Heat until the oil is hot, then add the sea bass and sear on the first side for 2 to 3 minutes. Meanwhile, preheat a 10-inch cast-iron pan over medium-high heat and add 2 tablespoons olive oil to coat the pan. Once the sea bass is ready to be flipped, transfer the fish to the cast-iron pan. Allow to start searing, then transfer the pan immediately to the oven to cook through, 7 to 8 minutes. For the ponzu butter: Add 1 cup ponzu to the same nonstick pan the fish was first seared in and place over high heat. Reduce the sauce by half, about 5 minutes. Add the butter and agave, then whisk to combine and allow the butter to melt and emulsify. Put the frisee in a bowl. Drizzle with the olive oil and lemon juice and season with salt and pepper. Spoon some of the sauce onto a platter and top with the sea bass fillets. Top each piece of sea bass with the dressed frisee, red cl flakes and edible flowers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41986,"Garlic-Cheese Mashed Potatoes 3 pounds red bliss potatoes, quartered and boiled fork tender 2 cups heavy cream 1 stick butter 6 cloves garlic smashed 8 ounces shredded Cheddar Cracked peppercorns Kosher salt Chives, for garnish Instructions: Boil potatoes off in a large pot of salted water until tender. Drain the water and place potatoes back in pan. In a large saucepan, heat heavy cream, butter and garlic to a light simmer. Once cream starts to simmer, turn off the heat and add to the potatoes. Mash together. Fold in cheese, peppercorns and salt, to taste. Garnish with chopped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41987,"Roasted Turkey with Pomegranate Sauce and Wild Rice and Goat Cheese Stuffing 1 fresh turkey, about 16 pounds 20 fresh sage leaves 1 cup (2 sticks) butter, melted Salt and freshly ground pepper Pomegranate Sauce, recipe follows Wild Rice and Goat Cheese Stuffing, recipe follows Chopped chives, for garnish Pomegranate seeds, for garnish 3 tablespoons unsalted butter 1 medium Spanish onion, finely diced 1 tablespoon minced garlic 1 tablespoon whole black peppercorns 1 cup port wine 6 cups home-made chicken stock 2 cups pomegranate juice (or substitute cranberry juice) 2 tablespoons pomegranate molasses 2 tablespoons light brown sugar Salt and freshly ground pepper 3 tablespoons finely chopped chives 1/2 cup pomegranate seeds 1 1/2 cups wild rice 5 cups water Salt 1/2 cup coarsely diced chorizo 4 tablespoons unsalted butter 1 large onion, finely diced 1 tablespoons minced garlic 2 carrots, finely chopped 3 celery stalks, finely chopped 3/4 pound stale country-style bread, cubed 6 ounces goat cheese 2 tablespoons finely chopped fresh parsley 1 tablespoons finely chopped fresh thyme 1 1/2 cups chicken stock, plus extra, if needed Instructions: Preheat the oven to 450 degrees F. Remove the neck and gizzard from the turkey and discard. Rinse the bird thoroughly with cold water and pat dry. Using your fingers, gently loosen the skin from the breasts and drumsticks and slip the sage leaves underneath. Rub the entire surface with 1/4 cup of the melted butter. Lightly sprinkle the skin and cavity with salt and pepper. Truss the turkey and place on a rack in a large roasting pan. Roast for about 45 minutes, until brown, basting with the remaining butter every 10 minutes. Reduce the temperature to 350 F and continue roasting for another 1 1/4 hours or until an instant-read thermometer inserted in the thigh registers 180 degrees F. If the legs or breast brown too quickly, cover them with foil. Transfer the turkey to a cutting board and allow it to rest 20 to 30 minutes before carving. To serve, cut down along each breast and remove it whole. Cut the breast into slices, the way you would a loaf of bread. Place on a large serving platter and arrange the thigh meat in chunks and the legs on top. Spoon some pomegranate sauce over the top and sprinkle everything with the pomegranate seeds and chives. Serve the remaining Pomegranate Sauce and the Wild Rice and Goat Cheese Stuffing alongside. You can reheat sliced turkey over medium heat in stock just to cover. Top with sauce, pomegranate seeds, and chives just before serving. Melt the butter in a large saucepan over medium heat, and sweat the onion and garlic until the onion is tender, about 3 minutes. Add the peppercorns and cook another 3 minutes. Add the port and cook, stirring, until most of it has evaporated. Add the stock, pomegranate juice, molasses and brown sugar, raise the heat to medium-high, and reduce slowly to a sauce consistency. As the sugars caramelize, the sauce will turn brownish red. Season, to taste, with salt and pepper. Remove from heat and add chives and pomegranate seeds. Place the rice, water, and salt to taste in a medium saucepan and bring to a boil over medium-high heat. Simmer until the grains open all the way. Drain the rice. Meanwhile, cook the chorizo in a small saucepan over medium heat until the fat is rendered and the chorizo gets a little crisp. Drain. Melt the butter in a large saute pan over medium heat. Add the onion, garlic, carrots, and celery and sweat until the onion is tender, about 5 minutes. Add the rice, chorizo, bread, cheese, parsley, thyme, and stock and stir to combine. The mixture should be quite wet: add a little more stock or water, if needed. Season, to taste, with salt and pepper. Transfer to a 6-cup buttered baking dish and bake, uncovered, until golden brown and heated through, 25 to 30 minutes. May be refrigerated up to 1 day; reheat with a little chicken stock for 20 minutes at 350 degrees F. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 41988,"Grilled Foil-Packet Fennel Salmon Four 6-ounce skinless salmon fillets Olive oil, for drizzling 1/2 teaspoon kosher salt, plus more for the vegetables 1/2 teaspoon freshly ground black pepper, plus more for the vegetables 1/2 cup freshly squeezed lemon juice
2 cups quartered grape tomatoes
2 cups large-diced zucchini
1 cup small-diced baby potatoes
1/2 yellow onion, sliced
Fresh fennel fronds, for garnish
Instructions: Heat a grill pan over medium heat until hot. Put each salmon fillet on a separate piece of foil large enough to fold over and seal. Drizzle the salmon with olive oil and season with the salt and pepper. Add about 2 tablespoons of lemon juice to each fillet. Top the salmon with the tomatoes, zucchini, potatoes and onion. Season the vegetables with salt and pepper. Wrap up the salmon and vegetables tightly in the foil packets. Grill the packets until the salmon is cooked through and the vegetables are slightly tender, about 15 minutes. Serve in the foil packets and garnish with fennel fronds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 41989,"Spicy Red Roasted Potatoes 3 pounds red bliss potatoes, quartered 1/2 cup olive oil 5 cloves garlic, thinly sliced 2 teaspoons red pepper flakes 2 tablespoons kosher salt 1 teaspoon cracked black pepper 1 teaspoon ground cumin 1/4 cup red wine vinegar 1/2 cup chopped fresh parsley leaves 1/2 cup chopped fresh cilantro leaves 2 tablespoons chopped fresh chives Instructions: Preheat oven to 400 degrees F. Put a sheet tray in oven to get hot. Toss the potatoes in a large bowl with the olive oil, garlic, red pepper flakes, salt, pepper and cumin. Spread potatoes out evenly on the hot half sheet tray. Roast until tender and nicely browned, about 35 minutes .Remove the potatoes from the oven and put them back into the bowl. Add the vinegar, parsley, cilantro, chives, salt and pepper, to taste. Toss well to combine ingredients evenly. Serve alongside roasted chicken, if desired. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 41990,"French Onion and Leek Dip 2 tablespoons unsalted butter 1 tablespoon vegetable oil 3 leeks (about 1 1/4 pounds), cleaned and thinly sliced (white and light green parts only) Kosher salt and freshly ground black pepper One 16-ounce carton sour cream One 1-ounce packet onion soup mix Potato chips, for serving Carrot and celery sticks, for serving Instructions: Melt the butter together with the oil in a large skillet. Add the leeks and sprinkle with salt and pepper. Cook on medium-low heat until tender and caramelized, about 20 minutes. Stir together the sour cream, onion soup mix and caramelized leeks in a bowl. Serve immediately, or cover and refrigerate until ready to serve. Serve with potato chips, carrot sticks and celery sticks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41991,"Herb-Roasted Turkey Breast 1 (6 pound) bone-in turkey breast, halved, skin removed 2 tablespoons olive oil 4 garlic cloves, crushed 2 teaspoons chopped fresh sage leaves, or 1 teaspoon dried 2 teaspoons chopped fresh rosemary leaves, or 1 teaspoon dried 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 375 degrees F.
Rinse the turkey breast and pat dry. In a small bowl combine the oil, garlic, herbs, salt and pepper and rub the mixture into the turkey breast.
Transfer to a roasting pan and roast until the juices run clear when pierced with fork and a thermometer inserted into thickest part of turkey registers 170 degrees F, 1 to 1 1/4 hours.
Let rest, covered with foil, for 10 minutes before carving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41992,"Green Beans with Brown Butter and Pine Nuts 2 (1-pound) bags cut green beans, frozen 2 tablespoons water 1 stick butter 1 teaspoon crushed garlic 1/2 cup pine nuts Salt and freshly ground black pepper Instructions: Place green beans with 2 tablespoons of water in a microwave-safe bowl. Cover and cook for 6 to 7 minutes. Meanwhile, melt butter in a large skillet over medium low heat. As the butter bubbles it will start to turn brown and give off a nutty aroma. Once it has reached a light brown color, add garlic, cooked and drained green beans and pine nuts. Toss to combine and saute for 1 minute until heated through. Season, to taste, with salt and pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 41993,"Bien Cuit Baguettes 500 grams flour
500 grams water
1 gram yeast
1000 grams bread flour
10 grams malt
1000 grams poolish
550 grams water 20 grams yeast
30 grams salt
Instructions: Day before, make the Poolish (the 'starter'). Mix all ingredients together by hand, then cover and allow to ferment overnight. Combine all other ingredients in the mixing bowl together except the yeast and the salt. Mix until completely hydrated. Then stop the mixing process for 20 to 30 minutes for \autolese. This is the period where the enzymes naturally found in the flour are brought to life by hydration and begin doing their work on the development of dough structure, without inoculating substantial fermentation (that's why we leave the yeast out). Then add the yeast and the salt to the mixture. Then mix the dough to the right consistency. When its done, place in a bowl or tub for 40 minutes. Fold. In 40 more minutes, remove from the tub and cut to 400 grams. Pre shape, then allow the dough 20 minutes to rest. Then shape the final shape (note -- extended to a long shape, classifying the bread as a baguette), place in a linen, and either allow to proof for another 2 hours or so in a warm environment and bake, or place in a retarder overnight. Then bake in the morning. Bake at about 460 degrees F for about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 41994,"Pizza di Spaghetti 2 large eggs 1/4 cup whole milk 1/2 cup grated Parmesan, plus extra for garnishing Sea salt and freshly ground black pepper 2 cups leftover spaghetti with olives and tomato sauce, recipe follows 1 pound dried spaghetti 1/4 cup olive oil 1 1/4 cups mixed olives, pitted and halved 1/2 tablespoon red pepper flakes, plus more if desired 3 cups tomato sauce, recipe follows 1/2 cup grated Parmesan 1/2 cup basil leaves, shredded 1/4 cup extra-virgin olive oil 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped Sea salt and freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 2 dried bay leaves 4 tablespoons unsalted butter, optional Instructions: In a large bowl, beat eggs, milk and Parmesan. Season with salt and pepper. Add leftover spaghetti and combine well. In a large 10-inch non-stick skillet, heat extra-virgin olive oil over medium heat. Add spaghetti and egg mixture, spreading evenly and pressing down in pan. Cook until golden brown, about 8 minutes. Carefully invert onto plate, add a little more oil to the pan, and slide mixure back into skillet and cook the other side for 6 minutes. Turn out onto serving platter and cut into wedges and serve warm. In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes. In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes. Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 41995,"Caribbean Stew Over Pierogies 1 tablespoon olive oil 1 large sweet green bell pepper, chopped (1-1/4 cups) 1 medium onion, chopped (3/4 cup) 1 medium sweet potato, peeled, cut in small cubes (1-1/2 cups) 1 (14.5-ounce) can ready-to-serve chicken broth (see Note) 1 teaspoon Caribbean jerk seasoning (see note) 1 (16.9-ounce) box frozen potato & onion pierogies 1 (15-ounce) can black beans, rinsed, drained Instructions: Heat oil in a large saucepan over medium-high heat. Add pepper and onion. Cook and stir until vegetables are crisp-tender. Stir in small sweet potato cubes, broth and home-spice blend or jerk seasoning. Bring to a boil. Reduce heat; simmer until potato is tender, about 15 minutes. Meanwhile, cook pierogies according to package instructions (I prefer to lay the frozen pierogies in an inch of boiling water in a large skillet, overlapping them slightly; don't bother sauteeing them in butter afterwards.) Drain the pierogies and divide among warm dinner plates; keep warm. Add black beans to the vegetable mixture and heat through. With a potato masher or fork, mash a small portion of the vegetable mixture against the saucepan to slightly thicken sauce. Spoon over the pierogies. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 41996,"Grilled Lemon Chicken Skewers with Satay Dip 3/4 cup freshly squeezed lemon juice (4 lemons) 3/4 cup good olive oil 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme 2 pounds boneless chicken breasts, halved and skin removed Satay Dip, recipe follows Instructions: Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight. Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip. 1 tablespoon good olive oil 1 tablespoon dark sesame oil 2/3 cup small-diced red onion (1 small onion) 1 1/2 teaspoons minced garlic (2 cloves) 1 1/2 teaspoons minced fresh ginger root 1/4 teaspoon crushed red pepper flakes 2 tablespoons good red wine vinegar 1/4 cup light brown sugar, packed 2 tablespoons soy sauce 1/2 cup smooth peanut butter 1/4 cup ketchup 2 tablespoons dry sherry 1 1/2 teaspoons freshly squeezed lime juice Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers. Yield: 1 1/2 cups ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 41997,"Skillet Scalloped Potatoes 2 tablespoons salted butter 6 to 7 medium Yukon gold potatoes, sliced thin
1 medium onion, sliced thin
3 cloves garlic, sliced
Kosher salt and freshly ground black pepper
1 cup heavy cream
3 ounces sliced ham
2 cups shredded mild Cheddar Sour cream, for serving
Sliced green onions, for garnish
Instructions: Heat the butter in a large skillet over medium heat. When the butter has melted, add the potatoes, onion and garlic. Stir and cook until the potatoes and onions begin to soften, 6 to 7 minutes. Season with a good pinch of salt and pepper. Add the cream, then bring to a low simmer and cover. Cook until the potatoes are cooked through, another 6 to 8 minutes. Meanwhile, set the oven to broil and move the rack to the center. Remove the lid from the skillet and sprinkle the ham over the top followed by the cheese. Place the skillet under the broiler and watch until the cheese is melted and brown, about 5 minutes. Garnish with the sour cream and green onions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41998,"Marsala and Mushroom Pasta Bake Kosher salt and freshly cracked black pepper 1 pound cavatappi pasta 6 tablespoons unsalted butter 6 cups sliced mixed mushrooms (shiitake and cremini) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 tablespoon finely chopped fresh thyme 1/3 cup all-purpose flour 1 cup marsala wine 3 cups vegetable stock 1 cup whole milk Freshly grated nutmeg 1/2 cup finely chopped fresh parsley 2 cups shredded mozzarella cheese 1/4 cup freshly grated Parmesan 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. Bring a large pot of salted water to a boil on the direct heat side of the grill and cook the pasta 3 minutes less than the package directions. Place a large saut pan over the direct heat side of the grill. Add the butter and once melted, add the mushrooms and a pinch of salt. Stir and cook for 1 minute so the mushrooms soak up some of the butter. Then add the onions, garlic and thyme. Stir and cook until the onions are translucent and the mushrooms are slightly browned, 2 to 3 minutes. Stir in the flour, coating all of the vegetables. Deglaze the pan with the marsala, smoothing out any lumps. Stir in the vegetable stock and milk. Season with salt, pepper and nutmeg and bring to a simmer. Add the cooked pasta, parsley and mushroom marsala mixture to an extra-large mixing bowl. Mix to combine well, then transfer back to the saut pan. Top with the mozzarella and Parmesan. Place the saut pan on the indirect heat side of the grill, close the grill with the lid and bake until the cheese is melted and golden brown in some spots, 3 to 5 minutes. Remove from the grill and serve! ","[Barolo, Barbaresco, Chianti, Rioja]

" 41999,"Applewood Smoked Chicken 1 teaspoon salt 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon garlic salt 1 teaspoon black pepper 1 teaspoon crushed red pepper flakes 1/4 teaspoon cayenne pepper 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 2 tablespoons brown sugar 1 whole chicken, halved Applewood chips for smoking, as needed Instructions: In a medium size bowl, mix together the dry ingredients. Rub the seasoning over the both halves of the chicken. Cover the chicken with plastic wrap and place in the refrigerator for 1 hour. Place wood chips in the smoking tray of the grill. If you don't have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals. Place the chicken on a hot grill over medium-heat with the meat side down. Grill over the wood chips for 1 hour and 20 minutes. Cover, this will keep in the smoke and to prevent oxygen from igniting the smoking wood. After 30 minutes turn the chicken to its opposite side. The juices near the bone should run clear. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42000,"Eggoand#174; Waffles with Spiced Apple Compote 2 baking apples, peeled, cored and cut into 1/2-inch pieces 2 tablespoons sugar 1 tablespoon lemon juice 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon allspice 4 Kellogg's? Eggo? Homestyle waffles Instructions:

1. In small saucepan combine apples, sugar, lemon juice, cinnamon, nutmeg and allspice. Cook and stir over medium-high heat about 5 minutes or until slightly softened. Reduce heat to medium. Cook, covered, for 12 to 15 minutes or until softened, stirring occasionally. Chill, if desired.
2. Prepare KELLOGG'S EGGO Homestyle waffles according to package directions. Serve warm with apple mixture on side. For more great recipes, visit www.Kelloggs.com. ®, ™, © 2010 Kellogg NA Co. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 42001,"Herbed Goat Cheese and Market Salad in Phyllo Cups Vegetable spray 6 sheets phyllo dough 4 tablespoons butter, melted 1 cup goat cheese 1 cup cream cheese 2 tablespoons olive oil 2 cloves garlic, chopped 1/4 cup chopped basil leaves 1 teaspoon black pepper 4 cups arugula leaves 1 cup orange segments 12 English breakfast radishes, cut lengthwise Instructions: Preheat the oven to 350 degrees F. Lightly spray 12 muffin tins with vegetable spray. On a flat working surface, stack 6 phyllo sheets and cut into 6 (4-inch) squares, forming a total of 36 squares. Using a pastry brush, dab a phyllo square with melted butter. Press another phyllo square on top of the first making sure the corners are at different angles. Repeat with a third piece of phyllo. Press the phyllo into the cups. Bake until golden brown, about 6 to 8 minutes. Allow to cool. For the herbed goat cheese: In a medium sized microwave-proof bowl, place the goat cheese and the cream cheese. Microwave until softened, about 1 to 2 minutes. Using a spatula or whisk, mix in the olive oil, garlic, basil, and black pepper until smooth. To assemble: Place a dollop of the goat cheese mixture in each phyllo cup. Top each cup with arugula leaves and garnish with orange segments and English breakfast radishes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 42002,"Simply Orangeand#174; Whole Wheat Waffles with Caramelized Pineapple 1 large fresh pineapple, about 3-1/2 pounds 2 tablespoons unsalted butter 3 tablespoons packed dark brown sugar 1 cup all-purpose flour 2/3 cup whole-wheat flour 1 tablespoon baking powder 1/8 teaspoon salt 1/4 cup sugar 3 tablespoons unsalted butter, melted and cooled 1 3/4 cup buttermilk 2 large eggs, lightly beaten 1/2 teaspoon vanilla extract Instructions:
3. For the caramelized pineapple, remove the leaves of the pineapple and cut about 1/2 inch off the top and bottom. Cut away the skin, removing the dark brown \eyes.\ Cut the trimmed pineapple lengthwise into 4 sections. Remove the tough core and cut the flesh into 1/4-inch pieces.
4. Melt the butter in a medium saucepan over medium-high heat. Add the brown sugar and cook, stirring, until dark and blended, about 2 minutes. Add the pineapple and cook until slightly softened, about 3 minutes. Makes about 2-1/2 cups. Keep tightly covered in the refrigerator until ready to use. Gently warm over low heat before serving.
5. To prepare the waffles, preheat the waffle iron. Whisk both flours with the baking powder, salt and sugar in a large bowl. In a separate bowl, whisk together the butter, buttermilk, eggs and vanilla. Pour the liquid ingredients into the dry ingredients and stir until just combined.
6. Lightly oil or spray the grids of the waffle iron. Spoon 1/2 to 2/3 cup batter into the iron, following manufacturer's instructions. Spread almost to the edges, close the lid and bake until browned and set. Serve hot with a spoonful of the caramelized pineapples on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42003,"Bacon-Hominy Cornbread with Pickled Jalapenos Nonstick cooking spray, for spraying the baking dish 1 1/2 cups yellow cornmeal 1/4 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine salt 1 cup milk 1 cup sour cream or 2 percent Greek yogurt 2 tablespoons unsalted butter, melted 1 large egg 1/2 cup chopped barbecued chicken 1/2 cup chopped crisp-cooked bacon 1/2 cup drained and canned hominy 1/4 cup drained and chopped pickled jalape?o Instructions: Position an oven rack in the middle and preheat to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the chicken, bacon, hominy and pickled jalape?o. Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 42004,"Mango with Ginger-Mint Syrup 1 cup water 1/2 cup sugar 1 (2-inch) piece fresh ginger, thinly sliced 1/4 cup packed fresh mint leaves 2 ripe mangoes, peeled, pitted, and thinly sliced Ginger or vanilla ice cream, or vanilla yogurt, for serving Instructions: Bring water and sugar to a boil in a saucepan and cook until sugar is melted, stirring occasionally. Add the ginger and cook for 1 minute. Remove from the heat, stir in the mint and steep for 5 minutes. Place the mango in a bowl, strain the syrup mixture over the mango, cover, and let chill in the refrigerator for 30 minutes. Serve over ice cream or topped with vanilla yogurt. ","[Sauvignon Blanc, Riesling, Moscato, Pinot Grigio]" 42005,"Chocolate-Cinnamon Skeleton Cookies 1 3/4 cups all-purpose flour 3/4 cup unsweetened Dutch-process cocoa powder 1 tablespoon ground cinnamon 3/4 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 2 sticks unsalted butter, at room temperature 1 1/4 cups granulated sugar 1/2 cup packed dark brown sugar 1 large egg 1 teaspoon pure vanilla extract 1 cup confectioners' sugar 1 tablespoon meringue powder 1 to 2 tablespoons water Instructions: Make the cookies: Whisk the flour, cocoa powder, cinnamon, baking soda, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the egg and vanilla until creamy, 1 to 2 minutes. Reduce the mixer speed to low. Gradually add the flour mixture and beat until combined, about 2 minutes. Divide the dough in half; pat each piece into a disk and wrap in plastic wrap. Refrigerate until firm, 1 hour. Roll out each dough disk between 2 sheets of parchment paper until 1/4 inch thick. Refrigerate until firm, about 2 hours. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Cut the dough into shapes using a 4 1/2-inch gingerbread man cookie cutter and arrange 2 inches apart on the prepared pans. Reroll the scraps and cut out more cookies. (If the dough is too soft, freeze 10 minutes before cutting.) Refrigerate until firm, 15 minutes. Bake, switching the pans halfway through, until the cookies are set but still soft, 15 minutes. Let cool 10 minutes on the pans, then transfer to racks to cool completely. Make the icing: Beat the confectioners' sugar, meringue powder and water in a bowl with a mixer on high speed until smooth and thick. Transfer to a resealable plastic bag and snip off a corner. Pipe skulls and bones onto the cookies. Let set 30 minutes. To decorate the cookies, first make the outline of the skull, eyes, nose, mouth and bones. Then thin some icing with a little water and pipe into the outline of the skull; use a toothpick to help. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 42006,"Boerewors and Tomato Bredie 3 pounds lean boneless beef sirloin or chuck, cubed 3 pounds boneless pork shoulder, cubed 4 teaspoons ground coriander seeds, 2 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1 pound pork fatback, finely chopped 1/2 cup red wine vinegar Sausage casing, optional Tomato Bredie, recipe follows 2 tablespoons canola or rice bran oil 2 large onions, thinly sliced 2 pounds ground pork 2 (14 1/2-ounce) cans crushed tomatoes 2 Idaho potatoes, peeled and thinly sliced 1 fresh green cl, such as jalapeno, chopped, or red cl flakes Salt and freshly ground black pepper Instructions: One day ahead: In a large bowl, combine the beef, pork, coriander, salt, pepper, cloves, nutmeg, and allspice. Mix until combined. Cover, and marinate in the refrigerator overnight. On the day of serving: Grind the meat mixture in a meat grinder. Add the fatback and vinegar to the meat and mix well. Stuff the meat into sausage casing, if using, or else form the mixture into sausage patties. In a skillet set over medium-high heat, cook the boerewors until browned. Serve the boerewors with the Tomato Bredie. Heat the oil in a large saute pan set over medium heat, and saute the onions until they're transparent. Add the pork and cook until brown. Add the tomatoes, potatoes, and cl to taste. Cook, stirring occasionally, until the potatoes are tender and the tomato liquid is almost gone, about 20 minutes. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 42007,"Wild Rice with Spicy Pecans 3 cups water 2 bay leaves Salt and freshly ground pepper to taste 1 cup wild rice 2 tablespoons unsalted butter 1/2 cup pecan pieces 1/4 teaspoon cayenne pepper 1 tablespoon maple syrup 1/2 teaspoon salt Instructions: Combine the water, bay leaves, salt, and pepper in a pot with a snugfitting lid. Bring to a boil. Add the rice, reduce to a simmer, and cook for 40 to 45 minutes. When cooked stir in the butter, cover again and keep warm. Combine the pecans, cayenne, maple syrup and salt in a saute pan and quickly cook over low heat until the nuts have lightly toasted. Remove from the heat and combine with the cooked wild rice. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Tempranillo]" 42008,"Yucca with Garlic Mojo 2 pounds yuca, peeled, halved and cut into bite sized cubes 1 1/2 teaspoons salt 3 tablespoons olive oil 7 cloves garlic, minced Juice of 1 1/2 lemons 1/2 bunch cilantro, leaves only, finely chopped 1/2 red bell pepper, cored, seeded, white ribs removed, and cut into fine julienne Instructions: In a large saucepan, combine the yucca with enough water to cover by at least 2 inches and add the salt. Bring the water to a boil over medium-high heat. Reduce the heat to low, cover and simmer gently for 30 minutes, until the yucca is fork-tender but still intact. Drain the yucca in a colander. Heat the olive oil in a large skillet over medium heat. Add the yucca and stir occasionally for 5 minutes, until slightly browned. Add the garlic and lemon juice and toss to coat the vegetables evenly. Cook for 2 minutes, just to release the aroma of the garlic, and add the cilantro and bell pepper julienne. Toss again just to mix and transfer to a warm serving platter. ","[Malbec, Tempranillo, Garnacha, Barbera]" 42009,"Vietnamese-Style Meatloaf Sub 1/4 cup mayonnaise 1/4 cup Dijon mustard
   Handful of mixed herb salad
   2 teaspoons extra-virgin olive oil
   1 teaspoon lemon juice
   Kosher salt and freshly cracked black pepper
   One 8-inch loaf French bread, sliced open, untoasted
   Two 1/2-inch-thick slices meatloaf Assorted pickles, such as carrots, cucumbers and/or turnips, for topping Instructions: In a small bowl, stir together the mayonnaise with the mustard. Toss the herb salad mix in a separate small bowl with the extra-virgin olive oil, lemon juice and some salt and pepper. Slather both cut sides of the bread with the mayonnaise-mustard mixture. On one slice of bread, layer on the meatloaf slices, pickles and then the salad. Top with the second slice of bread, slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42010,"Tamarind Cooler 4 cups boiling water 1/4 cup firmly packed light brown sugar 2 to 3 tablespoons minced crystallized ginger 2 tablespoons tamarind paste 1 tablespoon fresh lemon juice, or more to taste Fresh mint sprigs, for garnish Instructions: In a bowl, whisk together the boiling water, brown sugar, ginger, and tamarind paste until the mixture is combined well. Let steep for 5 to 6 minutes, then add the lemon juice and let the mixture cool. Strain it through a fine sieve set over a pitcher and chill for 2 to 3 hours. Divide the cooler among tall glasses filled with ice cubes and a mint sprig. ","[Riesling, Gewrztraminer, Pinot Gris, Moscato]" 42011,"Baked-Egg and Canadian Bacon Sandwiches 8 large eggs 1/2 cup heavy cream 1 tablespoon chopped fresh chives Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil, plus more for the pan 8 slices Canadian bacon (about 4 ounces) 4 brioche hamburger rolls, split 1/2 cup dijonnaise (or mayonnaise mixed with dijon mustard) 1/4 cup jarred Peppadew peppers, chopped, plus 2 tablespoons brine from the jar 4 slices gruyere cheese (about 2 ounces) 1 5-ounce package mixed greens (about 8 cups) 1/4 cup packaged fried shallots or onions Instructions: Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, chives, 3/4 teaspoon salt and a few grinds of pepper in a bowl until fluffy. Generously coat the bottom and sides of an 8-inch-square or round cake pan with olive oil; add the egg mixture. Set in a roasting pan; add enough water to come 1/4 inch up the sides of the cake pan. Carefully transfer to the oven; bake until the eggs are set, 20 minutes. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, add the Canadian bacon and cook until crisp, 2 to 3 minutes per side; set aside. Cut the baked eggs into 4 equal pieces. Spread the rolls with the dijonnaise, then sandwich with the Peppadews, bacon, cheese and eggs. Place the sandwiches on a baking sheet and bake until the cheese melts, about 3 minutes. Meanwhile, toss the greens with the remaining 1 tablespoon olive oil, the Peppadew brine and fried shallots; season with salt and pepper. Serve with the sandwiches. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 42012,"Deep Fried Cajun Turkey 1/2 cup kosher salt 3 tablespoons onion powder 3 tablespoons black pepper 3 tablespoons white pepper 2 tablespoons sweet basil 2 teaspoons ground bay leaves 1 tablespoon cayenne pepper 2 teaspoons file powder 3 tablespoons garlic powder 1 1/2 tablespoons paprika 1 (10 to 12 pound) whole turkey 4 to 5 gallons peanut oil (see note) Instructions: Preheat oil to 375 degrees F. Stir salt and seasonings together. Mix until well blended. Use 1/2 to 2/3 cup for a 10 to 12 pound turkey. May be stored for several months in an airtight covered jar. Remove the giblets and neck from the turkey. Rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Place in a large pan and rub the interior and exterior of the bird with the seasoning mix. To allow for good oil circulation through the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket. Cover pan and place in refrigerator overnight. Place the outdoor gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage, or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety). Add oil to a 7 to 10 gallon pot with a basket or a rack. At medium-high setting, heat the oil to 375 degrees F.(depending on the amount of oil, outside temperature and wind conditions, this should take about 20 to 40 minutes). Meanwhile, place the turkey in a basket or on a rack, neck down. When the deep-fry thermometer reaches 375 degrees F. slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about 1 minute. (Safety tip: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes, and even glasses. It is wise to have 2 people lowering and raising the turkey). Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F. or below, oil will begin to seep into turkey. Fry about 3 to 4 minutes per pound, or about 35 to 42 minutes for a 10 to 12 pound turkey. Stay with the cooker at all times, as the heat must be regulated. When cooked to 170 degrees F. in the breast or 180 degrees F. in the thigh, carefully remove the turkey for the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing). Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 42013,"Red Pepper Spaetzle in Mustard Cream Sauce with Sausage 1 tablespoon grapeseed oil Coriander Spiced Sausage, recipe follows 1/2 cup water 1/2 cup jarred roasted red peppers 2 tablespoons goat cheese 4 tablespoons chicken stock 3 cups all-purpose flour 4 eggs 1 teaspoon minced fresh parsley 1/2 cup cold water 1/2 teaspoon salt 2 tablespoons unsalted butter 1 small shallot, minced 3 tablespoons white wine, or chicken stock 1/2 cup heavy cream 1 teaspoon minced fresh thyme 2 tablespoons Dijon mustard Salt and freshly ground black pepper 2 tablespoons grated Gruyere 2 pounds pork shoulder (with a good amount of fat), cut into large chunks Pinch caraway seed Pinch ground coriander 2 tablespoons fresh oregano 2 tablespoons salt Ice cold water Oil Hog casing Instructions: For the sausage: In a large skillet, heat the oil over medium-high heat. Add the sausage and cook until browned on each side, about 5 minutes. Add 1/2 cup water to the skillet. (You can add a little more if sausage is large.) Cover and cook until the water is nearly evaporated and the sausage is firm, 15 to 20 minutes. For the spaetzle: In a food processor, combine the roasted peppers, cheese, and chicken stock and puree until smooth. In a large saucepot over high heat, bring 4 quarts water to a boil. While the water is heating, in a bowl blend 1/2 cup red pepper puree, flour, eggs, parsley, 1/2 cup water, and salt. Stir until just well mixed. Do not over mix! Over mixing will result in a tough dough. Once the water comes to a boil, reduce the heat to medium. Squeeze or press the dough through a spaetzle maker or a large holed colander. This pressing needs to be completed in a quick manner, thus allowing the dough to cook evenly. Once the spaetzle has been dropped into the water, cook for 2 to 3 minutes, stirring throughout the cooking time. Once cooked, remove from the heat and drain through a colander to retrieve the spaetzle. Drain well. For the sauce: In a saucepan over medium heat, add the butter and shallots, cooking until shallots are a light brown, and then deglaze with the wine. Once deglazed, add the cream, thyme, Dijon, and salt and pepper, to taste. Reduce the heat to low and continue to cook until the cream has thickened, 5 to 6 minutes. Remove from the heat and stir in the cheese. Toss the spaetzle in the sauce. Slice the sausage and serve alongside the spaetzle in cream sauce. Place the pork shoulder in a bowl and keep cold until ready to use. Fill a large bowl with ice and place the bowl of pork shoulder on top. Grind the pork shoulder once through a grinding disk with large holes and again through a disk with medium holes. Grind the meat into the bowl sitting on ice. Season the pork with caraway, ground coriander, fresh oregano, and salt. Mix to combine well. Cook a small amount of the meat mixture to test for seasoning. Add more spices and salt, if needed. Thoroughly mix in a splash of cold water. Allow the seasoned pork to chill on ice or in the fridge before stuffing into the casing. Replace the grinder attachment with the horn. (Be sure to thoroughly clean the attachment area before proceeding.) Rub oil onto the horn, and then put the casing on, leaving a few inches of slack at the end. Stuff the casing, tie off the ends, and prick the sausage with a pin or the tip of a knife. Refrigerate the sausage until ready to cook. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 42014,"Garden Pasta with Lemon Ricotta Kosher salt 12 ounces gemelli pasta 2 cups sugar snap peas, trimmed and sliced into 1-inch pieces (about 8 ounces) 6 tablespoons unsalted butter 2 cloves garlic, chopped Freshly ground pepper 6 radishes, sliced (about 1 cup) 1 small yellow bell pepper, thinly sliced 1/2 cup grated parmesan cheese (about 1 ounce) 2/3 cup chopped mixed fresh herbs (such as parsley, chives and/or basil) 1 cup ricotta cheese 1 teaspoon finely grated lemon zest Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes. Reserve 1/2 cup cooking water, then drain the pasta and peas. Meanwhile, heat 3 tablespoons butter in a large skillet over medium-high heat. Add the garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until the garlic is softened, about 1 minute. Add the radishes and bell pepper; cook, stirring, until softened, about 2 minutes. Add half of the reserved pasta cooking water and cook until the vegetables are tender, 2 more minutes. Season with salt and pepper. Add the pasta and snap peas to the skillet along with the remaining 3 tablespoons butter, the parmesan and all but a few tablespoons of the herbs; toss to coat, adding enough of the reserved pasta cooking water to loosen. Season with salt and pepper. Combine the ricotta, 1 tablespoon water, the lemon zest and a pinch of salt in a bowl. Top each serving with the lemon ricotta and the remaining herbs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 42015,"Homemade Mayonnaise 3 large egg yolks 1 teaspoon fresh lemon juice 1 teaspoon white vinegar 1 teaspoon dry mustard 1 teaspoon salt 1 teaspoon sugar Dash cayenne pepper 1 1/2 cups canola oil Instructions: In a food processor fitted with the metal blade, a blender, or the jar of mayonnaise maker, combine the yolks, lemon juice, vinegar, mustard, salt, sugar, and cayenne. Pulse several times to blend. With the processor running at high speed, or while quickly dashing the plunger of a mayonnaise maker, very slowly drizzle in the oil, allowing it to fully integrate as added until all the oil has been incorporated. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42016,"Huevos Rancheros 2 small tomatoes 1 small onion 1 medium jalapeno pepper, chopped 2 cloves garlic; 1 chopped, 1 smashed 1/2 teaspoon hot sauce 1 teaspoon ground cumin Kosher salt and freshly ground pepper 2 tablespoons plus 2 teaspoons extra-virgin olive oil 1 15 .5-ounce can black beans, drained and rinsed 4 large eggs 4 6 -inch corn tortillas, warmed 1/2 cup crumbled feta cheese 1/4 cup chopped fresh cilantro Instructions: Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl.
   Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork.
   Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper.
   Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.
   Per serving: Calories 360; Fat 19 g (Sat. 6 g; Mono. 9.5 g; Poly. 2 g); Cholesterol 228 mg; Sodium 430 mg; Carbohydrate 33 g; Fiber 7 g; Protein 16 g
   ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 42017,"K-Town Wings 8 jumbo chicken wings 1 teaspoon salt 1/2 teaspoon chicken base
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon ground white pepper
1 tablespoon beaten egg 1/4 cup all-purpose flour
1/4 cup rice flour
1 quart vegetable oil or shortening 1 cup dark brown sugar 1 cup vinegar
3 tablespoons oyster sauce
3 tablespoons soy sauce
2 tablespoons rice wine
2 teaspoons honey
1 teaspoon sesame oil
1/4 teaspoon ground white pepper
4 tablespoons Chili Garlic Paste, recipe follows 1 tablespoon Spiced Water, recipe follows One 1- to 2-ounce orange slice
Chopped scallions and sesame seeds, for garnish 3 tablespoons vegetable oil 4 tablespoons fresh ground garlic
2 tablespoons cl flakes
2 tablespoons Sichuan peppercorns Instructions: For the wings: Cut chicken wings into lollipops or cut wings at the joints, discarding the wing tips. Rinse wings under cold water and pat dry. For the seasoning: Combine salt, chicken base, garlic powder, ginger powder and white pepper in a large mixing bowl. Add chicken wings and toss together. Marinate wings in the fridge between 2 and 4 hours. For the dredge and fry: Add the beaten egg to the wings and toss to coat the wings evenly. Combine all-purpose and rice flours in a bowl. Add chicken wings to the bowl and shake off the excess flour. Set aside for 10 minutes. Heat oil to 325 degrees F in a deep saucepot. Add the chicken wings one at a time to the hot oil. Fry the wings for 10 minutes. Turn off the heat from the oil, remove the wings and let cool to room temperature. Heat oil back up to 350 degees F and fry the wings once again for 5 minutes. For the sauce: Combine the brown sugar, vinegar, oyster sauce, soy sauce, rice wine, honey, sesame oil and white pepper in a mixing bowl. Stir until the sugar completely dissolves. Add the chili garlic paste, spiced water and orange slice and gently fold into the sauce. Add 5 ounces of the wing sauce to a skillet or a pan. Reduce the sauce until it becomes partially caramelized. Add fried chicken to the pan and carefully coat the wings with the sauce. Plate the wings and add chopped scallions and sesame seeds for garnish. Heat oil in a skillet until just before it starts smoking. Turn heat off and add garlic. Cook garlic until it changes color slightly (do not burn the garlic). Add cl flakes and stir until the mixture becomes fragrant, then remove from the stove. Set aside. Heat 1/4 cup water in a skillet or saucepan until it boils. Add the peppercorns and continue to boil, 5 minutes. Remove the peppercorns with a strainer and reserve remaining liquid. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 42018,"Buffalo Burgers 2 pounds ground buffalo meat 1 (8 ounce) can green chiles, drained and diced 1 teaspoon cayenne pepper 1 teaspoon cumin 1 teaspoon salt, plus more, for seasoning Freshly ground pepper 4 hamburger buns 1 red pepper, roasted, peeled, seeded, and julienned Famie's Simple and Spicy BBQ Sauce, recipe follows 1 (4 ounce) can chipotles in adobo sauce, pureed 8 ounces your favorite smoky BBQ sauce Instructions: Preheat an outdoor grill or broiler. In a large mixing bowl, mix the buffalo meat, chiles, cayenne, cumin, and salt until well blended. Refrigerate until ready to use. Form the meat mixture into 4 large patties. Place the patties on the grill and cook until desired temperature. Season the burgers with salt and pepper to taste and place on hamburger buns. Top with roasted red peppers and Famie's Simple and Spicy BBQ Sauce. In a small bowl, blend the two ingredients together. Store in refrigerator. Yield: 12 ounces sauce ","[Zinfandel, Malbec, Syrah, Tempranillo]" 42019,"Grilled Marinated Strip Steaks with Spicy Crab Salad 3 ancho chiles, seeded and torn into pieces 1/4 cup chili powder 2 tablespoons coriander seed 1 tablespoon cumin seed 1 tablespoon dried oregano 2 teaspoons sweet paprika 1/2 cinnamon stick 4 (1 1/2-inch thick) strip steaks, about 2 pounds Kosher salt and freshly ground black pepper 1 pound lump crabmeat, picked over for shells 3/4 cup mayonnaise 2 tablespoons chopped shallots 2 tablespoons chopped fresh cilantro leaves 2 tablespoons chili sauce, such as Srirachi Hot Chili Sauce Juice of 1/2 lime plus lime wedges for garnish Kosher salt and freshly ground black pepper Instructions: In a small dry skillet over medium heat, add the chiles, chili powder, coriander, cumin, oregano, paprika, and cinnamon stick. Heat just until the ingredients become fragrant, about 1 to 2 minutes. Put the spices into a grinder and pulse to a powder. Massage the dry chili rub into the steaks; cover and refrigerate for at least 2 hours. For the crab salad: Put the crabmeat in a bowl and add the mayonnaise, shallots, cilantro, chili sauce, and lime juice. Mix gently to combine the ingredients without breaking up the large lumps of crabmeat. Taste and adjust the seasoning with salt and pepper. Remove the steaks from the refrigerator about 30 minutes before you want to grill them to bring them up to room temperature. Heat the grill; brush the grate with some olive oil. Season the steaks with salt and pepper and place them on the hot grill. Cook for 6 to 7 minutes per side for medium rare. When the steaks are cooked to your liking, put them on a platter, cover them with aluminum foil, and let them rest for 5 minutes. Serve a generous scoop of crab meat on top of the steaks. Garnish with lime wedges. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 42020,"Buttermilk Cupcakes with Chocolate Icing 1 1/4 cups all-purpose flour 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 large eggs, room temperature 2 large yolks 1 cup sugar 3/4 cup unsalted butter, melted 2 teaspoons pure vanilla extract 1/2 cup buttermilk 1 stick butter, softened 8 ounces cream cheese, softened 3 cups confectioners' sugar, sifted 4 ounces semisweet chocolate, melted 1 teaspoon vanilla extract Instructions: Preheat oven to 350 degrees F. Sift the flour, baking powder, baking soda and salt together onto a sheet of parchment paper. In a large bowl beat the eggs, yolks and sugar together. Add the melted butter, vanilla and buttermilk to the mixture. Add the dry ingredients gradually into the batter. Mix until smooth. It will appear light and fluffy. Ladle and divide the batter evenly among muffin cups and bake for about 18 minutes, or until a toothpick tester comes out clean. Let cupcakes cool on a wire rack for 15 minutes before frosting. For the frosting: Beat the butter and cream cheese until creamy. Add confectioners' sugar slowly, while mixing in melted chocolate and vanilla extract. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 42021,"Chocolate Rice Pudding 5 cups whole milk 2/3 cup Arborio rice 3/4 cup sugar 1 1/2 teaspoons orange zest (from 1 medium orange) 1 vanilla bean, split lengthwise 1 tablespoon unsweetened cocoa powder 1 1/2 tablespoons orange liqueur 1 cup semisweet chocolate chips Instructions: In a heavy, medium saucepan, combine the milk, rice, sugar, and orange zest. Scrape in the seeds from the vanilla bean and add the bean to the saucepan. Bring the milk to a boil, stirring occasionally. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is tender and the mixture thickens, about 35 to 40 minutes. Remove the pan from the heat and discard the vanilla bean. Stir the cocoa powder and orange liqueur into the mixture. Add the chocolate chips and stir until melted. Allow the mixture to cool for 10 minutes, stirring occasionally. Spoon the rice pudding into serving bowls. Cover and refrigerate for 2 1/2 to 3 hours and up to 1 day ahead. ","[Merlot, Cabernet Sauvignon, Malbec, Petite Sirah]" 42022,"Ricotta and Cherry Focaccia Pizza Extra-virgin olive oil, for drizzling 1 tube store bought pizza dough (rolls out to a rectangle) Coarse salt 1 tablespoon sugar 2 tablespoons fresh rosemary, 3 sprigs, finely chopped 2 cups whole milk ricotta 1/3 cup honey, eyeball it 1 orange, zested 3/4 pound large red or black cherries, pitted and halved Instructions: Set oven to 425 degrees F. Drizzle a small baking sheet with extra-virgin olive oil and unroll the dough, press out to a slightly larger rectangular shape. Prick the dough all over in several places with the tines of a fork. Drizzle a little extra-virgin olive oil on the top of the bread and spread around evenly with a pastry brush. Season the bread with a little salt, a tablespoon of sugar and the rosemary. Bake bread until evenly deep-golden all over, 16 to 18 minutes. Beat ricotta cheese with honey and zest until smooth. Ready the cherries, pittng and halving them. Dot the hot bread with ricotta and top with cherries, cut and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 42023,"Chicken Treenestar 1 (3 pound) roasting chicken 1 medium onion, sliced 1 medium carrot, sliced 3 to 4 pieces bacon rinds 2 tablespoons clarified butter 1 bay leaf 2 1/2 cups milk 1 cup flour 1/2 cup butter Salt, to taste White pepper, to taste 1 pound long grain rice, washed and strained 1 cup asparagus tips, cooked 5 jumbo shrimp, peeled and cooked 1/2 cup dry white wine 3 stalks parsley, finely chopped Cayenne pepper, to taste Instructions: Place chicken, onion, carrot, bacon rinds and clarified butter in stockpot. Cover and cook on medium heat for 5 minutes to steam. Add cold water to cover by 1-inch. Add bay leaf, increase heat and bring to boil, uncovered. Skim foam from surface, reduce heat to simmer, cover and cook for 1 hour. While chicken is still warm, strip meat off bones and place on plate. Cover chicken meat with a little cooking liquid to keep moist; cool in refrigerator. Place carcass back in cooking liquid and crush bones. Bring to boil and reduce liquid by half. Cool and skim off fat. Strain 2 1/2 cups for use. Add milk to strained stock and boil. Knead together flour and butter and add to milk and stock, whisking until smooth. Do not boil. Season with salt and pepper. Strain liquid from cooled chicken meat into medium saucepan. Add 2 1/2 cups water and rice, cooking until done. Add 1/2-cup asparagus spears and 1/2 shrimp to rice. Add chicken meat, remaining asparagus and remaining shrimp to sauce. Add wine and heat through gently. To serve, lay chicken and sauce over rice. Dust with parsley and cayenne. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42024,"Spicy Grilled Shrimp with Pineapple Salsa 1 pound large shrimp 1 cup pineapple, chopped 1/2 lemon, juiced 1 small tomato, diced 1/2 cup olive oil 1 small red onion, chopped 2 garlic cloves, minced 1 teaspoon parsley, chopped 1 teaspoon red pepper flakes Instructions: Peel shrimp and devein. Set aside. In bowl combine lemon juice, 1/4 cup olive oil, minced garlic, and red pepper flakes. Add shrimp and stir to coat. Let sit for 20 minutes. Meanwhile, in separate bowl combine pineapple, tomato, and onion and parsley. Drizzle on remaining oil and mix together. Remove shrimp from marinade and grill, broil or cook in cast iron pan until shrimp are pink. Plate and top with salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Garnacha]" 42025,"Breakfast Popovers with Italian Sausage Butter, for greasing the pan 2 tablespoons extra-virgin olive oil Two 3-to-4-ounce sweet or spicy Italian sausage links, casings removed 2 cloves garlic, minced 1 cup shredded smoked mozzarella (4 ounces) 4 large eggs, at room temperature 2 cups milk, at room temperature 1 1/2 cups all-purpose flour 2 small green onions, pale green and white parts only, finely sliced to yield 1/4 cup 3 tablespoons chopped fresh basil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Maple syrup, for drizzling Instructions: Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter the muffin cups.
Heat the oil over medium heat in a medium nonstick skillet. Add the sausage and break it into 1/4-to-1/2-inch pieces using a wooden spoon. Cook until brown and cooked through, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Spoon about 1 1/2 tablespoons sausage into each muffin cup. Sprinkle the cheese on top of the sausage. Blend the eggs in a blender until frothy, about 15 seconds. Add the milk, flour, green onions, basil, salt and pepper. Blend until just incorporated. Pour the batter into the muffin cups, filling each cup to just below the rim. Bake, without opening the oven door, until puffed and golden, about 35 minutes.
Place the popovers on a platter and drizzle with maple syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 42026,"Orange Salad Nonstick cooking spray One 6-ounce packet orange gelatin
One 8-ounce can crushed pineapple in juice
One 11-ounce can mandarin oranges in light syrup
1 cup orange sherbet
1 cup sour cream Instructions: Spray a 6-cup gelatin mold or bundt pan with nonstick cooking spray. Place the gelatin in a medium bowl. Strain the pineapple and mandarin oranges, reserving the liquid in a large measuring cup. Set the fruit aside. Add enough water to the fruit juices to equal 2 cups. Transfer the juice mixture to a small saucepan and bring to a simmer over low heat. Pour the hot juice mixture over the gelatin and whisk to dissolve. Add the orange sherbet and stir until fully melted and combined.
Add the sour cream and beat with an electric mixture until smooth, 1 to 2 minutes. Pour the mixture into the mold and add the reserved mandarins and pineapples, making sure to distribute the fruit evenly throughout. Refrigerate until fully set, at least 3 hours up to overnight.
Carefully dip the mold in hot water for 15 to 30 seconds. Remove and place a platter over the top of the mold. Invert onto the platter and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 42027,"Barley & Wild Rice Pilaf with Pomegranate Seeds 2 teaspoons extra-virgin olive oil 1 medium onion, finely chopped 1/2 cup wild rice, rinsed 1/2 cup pearl barley 3 cups reduced-sodium chicken broth or vegetable broth 1/3 cup pine nuts 1 cup pomegranate seeds (1 large fruit; see Tip) 2 teaspoons freshly grated lemon zest 2 tablespoons chopped flat-leaf parsley Instructions: Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes.
Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 42028,"Roast Pork One 4-pound pork roast, loin or center cut 2 cloves garlic, minced Salt and pepper to taste 4 bay leaves 1/2 cup white vinegar 1/2 teaspoon dried thyme Instructions: Preheat oven to 325 degrees. Pierce the roast in several places with a two-pronged fork. Force some minced garlic into each hole, again with the aid of the fork. Sprinkle liberally with salt and pepper. Place the bay leaves in the bottom of the roasting pan. Place the roast on top, fat side up. Combine vinegar and thyme, and pour evenly over the roast. Place in oven, allowing 35 minutes baking time per pound. Baste occasionally. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 42029,"The Fort's Refried Anasazi (Cliff Dweller's) Beans 3 cups dry anasazi beans 1 strip apple-smoked bacon, diced 1/4-inch 1/4 cup salsa 1/2 cup 2 percent milk 2 teaspoons Mexican oregano 1/2 teaspoon ground cumin 1/2 teaspoon Cajun seasoning 1/8 teaspoon salt 1/8 teaspoon mild chili powder 1 cup shredded sharp NY state white Cheddar Instructions: Rinse anasazi beans under cold water. Place in a saucepan and add water to cover. Bring to a boil then turn down heat and simmer until beans are tender, about 30 to 45 minutes. When beans are done drain off remaining liquid and cool slightly. Beans should be soft. In a large hot saute pan, add the bacon and saute until crisp. Then add the salsa, cooked beans, 1/4 cup of milk, and seasonings and simmer for 5 minutes. In a food processor add the bean mixture and cheese and pulse until smooth. If mixture is too thick, add the rest of the milk. Check seasonings and adjust to taste. Serve immediately. ","[Malbec, Tempranillo, Garnacha, Barbera]" 42030,"Countdown #7 Cranberry and Spiced Rum Punch 1 orange, zested 2 Mexican cinnamon sticks 5 whole cloves 3 tablespoons finely chopped peeled ginger 1/3 cup water 1/3 cup sugar 1 (25 1/4-ounce) bottle sparkling cider (about 3 1/4 cups), chilled 4 cups cranberry juice cocktail, chilled 1 (1-liter) bottle club soda 1 cup dark rum Instructions: Bring the orange zest, cinnamon sticks, cloves, ginger, water, and sugar to a boil in a small heavy saucepan, stirring until the sugar has dissolved. Reduce the heat and then simmer, covered, 5 minutes. Remove from the heat and let steep, uncovered, for 1 hour. Strain through a fine-mesh sieve into a bowl, discarding the solids. Combine the remaining ingredients with the spiced syrup in a punch bowl and stir. Add ice before serving. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 42031,"Veni Vedi Vinaigrette 2 ounces red wine vinegar 2 teaspoons Dijon mustard 2 garlic cloves, mashed 1/4 teaspoon of kosher salt 3/4 cup olive oil Instructions: Place red wine vinegar, Dijon mustard, garlic and salt in a glass or metal container with a tight fitting lid and shake to combine. Add olive oil and shake vigorously, until dressing emulsifies and thickens to the consistency of cream. Let dressing sit for 1 hour at room temperature before straining out garlic and serving. Dressing can be refrigerated, but should be brought to room temperature and shaken again before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 42032,"Panko Crusted Chicken Legs 12 chicken legs 1/4 cup sake 1/4 cup low sodium soy sauce, plus 1 teaspoon 1/4 cup peanut oil, plus more for greasing baking sheet 1 (1-inch) piece fresh ginger, minced 4 cloves garlic, minced 4 scallions, sliced thin 2 cups panko bread crumbs Kosher salt and freshly ground black pepper 1/4 cup hoisin sauce 1 tablespoon red chili sauce, such as Srirachi Hot Chili Sauce 1 tablespoon rice vinegar 1/4 cup roasted peanuts, crushed Instructions: Rinse the chicken legs and pat dry with paper towels. In a shallow dish or plastic bag, combine the sake, 1/4 cup soy sauce, oil, ginger, garlic, and half the scallions. Add the chicken legs, cover, and refrigerate for at least 2 hours. Preheat oven to 350 degrees F. Lightly grease a baking sheet with peanut oil. Place panko bread crumbs in a large plastic or paper bag, season with salt and pepper, and shake well to combine. Take 2 or 3 chicken legs at a time from the marinade and shake them in the seasoned bread crumbs until well coated. Place the breaded chicken legs on a baking sheet. Bake for 15 minutes, turn the pieces over, and bake for 15 minutes more or until cooked through. Remove chicken to a wire rack to cool. Make the sauce by whisking hoisin, chili sauce, vinegar, and remaining 1 teaspoon soy sauce together. Place chicken legs in a single layer on a platter, drizzle with sauce and scatter over the crushed peanuts and remaining scallions. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42033,"Chicken and Vegetable Bourguignonne with Egg Noodles 2 pounds dark chicken meat, 1-inch dice 1 cup all-purpose flour, for coating Canola oil, to cook 1 tablespoon minced ginger 6 cloves garlic, thinly sliced 2 large, red onions, diced 2 large carrots, diced 2 stalks cut celery, diced 1 pound Paris (white) mushrooms, cut in half 1/2 bottle red wine-Pinot Noir 3 large Yukon gold potatoes, peeled, diced 2 bay leaves 2 sprigs fresh thyme 1/2 cup dark soy sauce 6 to 8 cups chicken stock, to cover Salt and black pepper, to taste 1 pound egg noodles Instructions: Pre-boil a large stock pot of salted water. Season the chicken and dredge lightly with flour. In a hot stockpot coated with oil, brown chicken, about 3 minutes and set aside. In the same pot, saute ginger, garlic and onions for about 3 minutes. Add carrots, celery and mushrooms. Season. Deglaze with wine and add the potatoes. Add the bay leaves, thyme and soy sauce and check for seasoning. Ad the chicken back to the pot. Add chicken stock to cover, check for flavor and bring to a slow boil. Simmer for 45 minutes to 1 hour until potatoes are fully cooked. Add noodles to boiling water and blanch until al dente. Drain and serve.
","[Burgundy, Barolo, Tempranillo, Garnacha]" 42034,"Baked Fresh Ham Sandwiches with Fried Pickles and Cajun Aioli One 10- to 12-pound bone-in fresh ham, at room temp 2 tablespoons unrefined coconut oil, melted
3 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground black pepper
One 12-ounce beer, amber or dark Fried Pickles and Cajun Aioli, for garnish and spreading, recipe follows 8 to 12 sandwich buns, split
1 cup mayonnaise 2 tablespoons lemon juice
1 teaspoon Cajun seasoning
3 green onions, green parts only, sliced
1/2 cup sour cream 3 tablespoons pickle juice
1/2 cup all-purpose flour
1/2 cup stone-ground yellow cornmeal
Pinch cayenne pepper
32 dill pickle slices Canola oil, for frying
Kosher salt
Instructions: Preheat the oven to 350 degrees F. Trim off any skin and excess fat from the fresh ham, leaving 1/4 inch of fat at most. Place the ham, fat-side up, in a roasting pan. Combine the coconut oil, garlic, rosemary, thyme and 2 tablespoons each salt and pepper in a bowl. Rub the mixture all over the ham. Bake until the internal temp reaches 160 to 165 degrees F, 5 to 5 1/2 hours (essentially 30 minutes per pound), basting every hour with beer. Let rest for 20 to 30 minutes before carving. Slather aioli on the bottom and top sides of the buns. Top the bottom buns with sliced ham, fried pickles and a bun top. For the Cajun aioli: In a bowl, whisk together the mayonnaise, lemon juice and Cajun seasoning until combined. Fold in the green onions, cover and refrigerate until ready to serve. For the fried pickles: Combine the sour cream and pickle juice in a shallow dish. In a second shallow dish, whisk the flour, cornmeal and cayenne until combined. Drain the pickles and add them to the sour cream mixture. Then, using a fork, add the pickles, a few at a time, to the flour mixture and toss to coat. Heat 1/2 inch of canola oil to 350 degrees F in a large cast-iron skillet. In several batches, fry the pickles, flipping constantly, until golden brown and crispy all over, 2 1/2 minutes per batch. Drain on a paper-towel-lined baking sheet and season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 42035,"Mom's Old Fashioned Chocolate Mousse 4 ounces good quality bittersweet chocolate 5 large eggs, separated 2 teaspoons instant espresso dissolved in 1 teaspoon or two of boiling water so it makes a paste; cooled Slivered toasted almonds Whipped cream, optional Instructions: Melt chocolate in the top of a double boiler. Add yolks, 1 at a time and stir (take care not to scramble). Add the coffee paste and let cool to room temperature. Beat the egg whites until stiff and fold into cooled chocolate mixture. Refrigerate in a big bowl or in individual wine glasses. Serve garnish with slivered toasted almonds and whipped cream piped through a pastry bag. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 42036,"Roast Turkey with Mozzarella and Pepperoni Stuffing One 14- to 16-pound turkey, butterflied, innards and neck removed and reserved Kosher salt and freshly ground black pepper 7 cups low-sodium chicken stock
1 to 1 1/4 sticks (8 to 10 tablespoons) unsalted butter 8 medium stalks celery, thinly sliced
3 medium yellow onions, thinly sliced
Kosher salt and freshly ground white pepper
8 slices white sandwich bread
2 tablespoons stemmed fresh thyme 1 teaspoon dried rosemary
10 fresh sage leaves, cut into thin strips
10 ounces pepperoni, skin removed, cut into small cubes
1 pound loose pork breakfast sausage, broken into small pieces and cooked
1 pound mozzarella, cut into 3/4-inch cubes
1 cup low-sodium chicken stock, boiled and cooled
1/2 cup dry Marsala 1 tablespoon Dijon mustard
2 tablespoons all-purpose flour
Instructions: For the turkey: Preheat the oven to 350 degrees F. Place the turkey on a flat surface and sprinkle inside and out with salt and pepper. Transfer the turkey to a large roasting pan and roast until an instant-read thermometer inserted into the thickest part of the thigh meat (without touching bone) registers 155 to 160 degrees F, 2 hours 55 minutes to 3 hours 15 minutes. Transfer the turkey to a flat surface and allow it to rest for 20 to 30 minutes before carving the meat. Meanwhile, place the neck and the chicken stock in a pot and simmer gently until the stock reduces by about half. Season with salt and pepper. For the stuffing: Preheat the oven to 400 degrees F and grease a 9-by-13-inch baking dish with butter. Cut the reserved turkey heart and gizzard into small pieces and set aside. Melt 2 tablespoons butter in a large skillet over medium heat, then add the celery and onions and season with salt and pepper. Cook the vegetables, stirring occasionally, until translucent, 3 to 5 minutes. Remove the skillet from the heat and transfer the contents to a bowl. Set aside. Arrange the bread slices in a single layer on a baking sheet and toast in the oven until light brown. While the bread is hot, lightly butter both sides of each piece, then cut into 1-inch squares and transfer them to a large bowl. Toss with the thyme, rosemary, sage and some salt and pepper. Mix and set aside. (Turn the oven down to 350 degrees F.) Heat a tablespoon of the butter in a small skillet and quickly saute the heart and gizzard pieces, about 30 seconds. Sprinkle with salt and pepper, then remove from the heat and add it to the bowl of celery and onions. Stir to blend. Heat a large skillet, add another tablespoon butter and saute the pepperoni over high heat for 2 to 3 minutes. Drain on a paper towel. Combine the celery and onion mixture, breakfast sausage, mozzarella and pepperoni in the bowl containing the toasted bread. Mix to blend, then add the chicken stock to moisten all of the ingredients. Transfer to the greased baking dish and bake for 40 to 45 minutes. For the gravy: After removing the roasted turkey to rest, place the roasting pan over the burners of the stove over low heat and add the Marsala and mustard. Cook, scraping the bottom of the pan to get the drippings and tasty bits off, until there is almost no liquid. Strain the neck out from the stock and pour about 1/2 cup into a small bowl. Whisk the flour into the bowl, taking care there are no lumps. Add the remaining chicken stock and the flour mixture to the roasting pan and whisk to blend. Taste for seasoning. Reduce until the mixture thickens to the desired consistency. Carve the turkey and arrange on platters. Serve with the gravy on the side. (If the turkey is dry, ladle a little hot gravy directly on the meat.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 42037,"Roasted Squash with Brown Butter and Cinnamon 3 pounds butternut squash (or other variety), washed, and peeled with a vegetable peeler 6 ounces unsalted butter 2 tablespoons dark brown sugar 3 tablespoons molasses Kosher salt and freshly ground black pepper 1 teaspoon ground ginger 1 (1 to 2-inch) knob fresh ginger, peeled and finely grated 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 fresh orange Instructions: Preheat oven to 400 degrees F. Put the squash on a flat surface, then split in half lengthwise and scrape out the seeds. Cut each piece in half, lengthwise, to form 4 wedges. Arrange in a single layer on 1 or 2 baking sheets. In a small saucepan, over medium heat, add the butter. Wait until the butter starts to turn a light brown color. Remove from the heat and immediately pour half of the butter over the squash sections. Reserve the rest of the butter. Sprinkle the squash with the brown sugar and molasses and season with salt and pepper, to taste. Finish by sprinkling the ground (dry) ginger, fresh grated ginger, cinnamon and the ground cloves. Squeeze the orange juice over the squash. Fill the bottom of the baking sheet(s) with about 1-inch of water to create steam while the squash bakes in the oven. Cover the baking sheets with aluminum foil and seal the edges tightly. Put the tray in the center of the oven and bake, undisturbed, for 30 to 45 minutes. To check for doneness, pierce 1 squash section with the tip of a small knife. The knife should slide in and out easily. When the squash is tender, remove the pan from the oven and carefully peel back the foil. Drizzle with the remaining butter and set aside to cool. Transfer to a serving platter and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 42038,"Limoncello Carrot Salad 1/3 cup limoncello 1/2 cup dried cranberries
1 1/2 pounds large carrots (about 5), peeled
1 teaspoon kosher salt
1/2 cup fresh parsley leaves, roughly chopped
2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
2 ounces goat cheese
Instructions: Gently warm the limoncello in a small saucepan over medium heat until steam begins to come off the top and it is hot to the touch but not simmering. Remove from the heat, then add the dried cranberries and cover with plastic wrap. Allow the cranberries to soak for at least 30 minutes or up to 1 hour. Drain and set aside. Grate the carrots into a medium bowl using the large holes on a box grater. Sprinkle the carrots with the salt and toss well. Add the soaked cranberries, parsley leaves, lemon juice and olive oil and toss again to combine. Crumble the goat cheese over the top and serve. ","[Prosecco, Sauvignon Blanc, Vermentino, Albari?o]" 42039,"Baked Brie 1 (5-inch) round brie Celery sticks Carrot sticks Sliced apples Pretzel twists Sliced baguette Instructions: Preheat the oven to 350 degrees F. Wrap the brie in a piece of foil to enclose it completely and put it on a sheet pan. Bake until the cheese is gooey like fondue, about 20 minutes. Serve with celery, carrots, apples, pretzels, and bread for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42040,"Garlic Roasted Shrimp 3 pounds jumbo tail-on shrimp (21- to 25-count), peeled and deveined 8 to 10 cloves garlic, finely chopped
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon cracked black pepper
Green Goddess Dressing, recipe follows 3/4 cup plain Greek yogurt 1/3 cup mayonnaise, such as Duke's
2 tablespoons buttermilk, optional 1/2 cup fresh parsley leaves
1/4 cup chopped fresh chives
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh tarragon
1 clove garlic
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Instructions: Preheat the oven to 450 degrees F. In a large bowl, combine the shrimp, garlic, olive oil, lemon juice, salt and pepper. Spread the shrimp in a single layer on two 17-by-13-inch rimmed baking sheets lined with parchment paper. Roast the shrimp, turning once, until they are opaque and firm, 6 to 8 minutes. Transfer the shrimp to a shallow dish and refrigerate, partially covered, for at least 3 hours. Serve with Green Goddess Dressing. Process the yogurt, mayonnaise, buttermilk, if desired, parsley, chives, basil, tarragon, garlic, lemon zest, lemon juice, Worcestershire, salt, and pepper in a food processor 30 seconds or until smooth. Cover and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42041,"Honey Bunches 8 tablespoons (1 stick) butter 1 1/2 cups quick cooking rolled oats 1/2 cup flaked sweetened coconut 1/4 cup coarsely chopped walnuts 1/4 cup chocolate chips 1/4 cup all-purpose flour 2/3 cup honey 24 walnut halves Instructions: Preheat the oven to 350 degrees F. Butter 2 mini muffin tins, or use 1 tin and bake in 2 batches. In a small saucepan, melt the butter over low heat. Meanwhile, in a large bowl, combine the oats, coconut, walnuts, and flour and mix. Stir the honey into the melted butter and bring to a boil, stirring often. Add chocolate chips and pour the butter mixture over the dry ingredients and mix well. Press 1 heaping tablespoon of the mixture into each mini muffin cup. Bake until just beginning to brown, 15 to 20 minutes. Remove from the oven and immediately press a walnut half on top of each honey bunch. Let cool 10 minutes in the pan, then transfer to a wire rack and cool completely. Store in an airtight container. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 42042,"Extremely Potent Chocolate Espresso Drink 8 ounces dark semisweet chocolate Espresso shot or 2 teaspoons dark instant coffee (last resort, please) 2 cups warm milk Sugar Whipped cream Miniature marshmallows Instructions: Melt the chocolate in a double broiler over simmering water. Add the espresso and warm milk and stir well to combine. Adjust sweetness by adding sugar, if needed. Pour into cups or mugs and garnish with whipped cream and marshmallows. ","[Malbec, Zinfandel, Petite Sirah, Syrah]" 42043,"Steamed Mussels with Fennel and Ouzo 2 pounds cultivated mussels, scrubbed and debearded 2 shallots, finely chopped 4 garlic cloves, finely chopped 1/2 bulb fennel, trimmed, cored and thinly sliced 1 ripe beefsteak tomato, diced 1 cup white wine 1/4 cup ouzo 3/4 cup heavy cream 1/3 cup fresh basil leaves, torn Salt and freshly ground black pepper Grilled bread, for serving Instructions: Heat olive oil in a large pot over high heat on the grates of the grill. Stir in shallots and garlic and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes. Add white wine and ouzo and reduce by half. Add the heavy cream and bring to a simmer. Stir in mussels, 1/2 the basil and season with salt and pepper. Cover the pan and cook until the mussels are open, discarding any that do not. Stir in the remaining basil and serve in large bowls with grilled bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 42044,"Chestnut Lamb Loin with Sweet Onion Marmalade 4 cups all-purpose flour 1/4 cup sugar 1 teaspoon baking soda 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) butter, softened 1 cup buttermilk 1 egg 1 tablespoon grapeseed oil 1 large sweet onion (such as Vidalia), diced 1 teaspoon curry powder 1/4 cup golden raisins 1 teaspoon apple cider vinegar 3 pounds lamb loin Salt and freshly ground black pepper 1/2 cup chestnut puree (such as Marron's sold in a 15-ounce jar) 1 tablespoon stone ground mustard 1/2 cup ground instant oatmeal Instructions: Preheat oven to 375 degrees F. Mix flour, sugar, baking soda, baking powder, salt, butter, buttermilk, and egg. Knead lightly and divide into 4 portions, forming each into a disk. Place the 4 disks on a lightly greased baking sheet and bake until a toothpick inserted in center comes out clean, about 30 minutes. Let cool on pan for 10 minutes, then cool completely on a rack.; Heat grapeseed oil over low heat in a medium skillet. Add onion and curry powder, and allow onion to slowly caramelize, about 30 minutes. Stir in golden raisins and add vinegar. Cook for about 5 minutes, cover, remove from heat and allow to rest. Return to the Crostini: Split loaves open as you would a hamburger roll. Using a 1-inch circle cutter cut the bread into rounds. Preheat oven to 375 degrees F. Heat oil in a large skillet over medium-high heat. Season lamb with salt and pepper and sear lamb on all sides. Combine chestnut puree and stone ground mustard in a small bowl and coat lamb with the mixture. Then coat with the ground oats. Place in baking pan, and finish in the oven to an internal temperature of 140 degrees F, as measured with an instant-read thermometer, or to your liking. Let rest for 5 minutes then slice into 1/4 inch thick disks. Toast crostini rounds, top with a slice of lamb loin and top with onion marmalade. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 42045,"Vanilla Berry Yogurt Parfaits 5 ounces blueberries 5 ounces blackberries
5 ounces strawberries, chopped
3 tablespoons honey
1 teaspoon vanilla extract
2 cups plain Greek yogurt 3 tablespoons honey
1 vanilla bean, split and \caviar\ scraped out Instructions: For the fruit: Combine the blueberries, blackberries, strawberries, honey and vanilla extract in a bowl and stir. Let sit for at least 10 minutes. For the yogurt: Mix up the yogurt, honey and vanilla in a bowl. Layer some of the syrupy fruit on the bottom of 4 small mason jars, then top with a layer of yogurt. Repeat the layers. Serve immediately or chill until ready to serve. ","[Chardonnay, Moscato, Riesling, Gewrztraminer]" 42046,"Savory Shortcrust 1 cup plain (all-purpose) flour Pinch cayenne pepper Salt Black pepper, freshly ground 2 ounces butter, (4 tablespoons) 1/2-ounce Parmesan, grated 1 egg yolk Dijon mustard Gentleman's Relish (anchovy paste is an acceptable substitute) 1 to 2 tablespoons freshly grated Parmesan Fresh chives, finely chopped Instructions: For the pastry, sift the flour, cayenne pepper and salt and pepper into a bowl. Rub in the butter, then add the grated cheese. Mix to a soft dough with the yolk, adding a few drops of water if necessary. Chill for 30 minutes. Roll out the dough thinly into a square roughly 10 by 10 inches. Spread lightly with mustard, then cover the mustard with a thin film of Gentleman's Relish. Sprinkle over the Parmesan cheese and chives. Roll up as a Swiss roll, wrap in saran wrap and chill 45 minutes. Preheat the oven to 375 degrees F. Cut the roll across in thin slices and place on a greased and lined baking sheet. Bake for 7 to 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42047,"Rabbit with Spring Vegetable Ragu and Polenta 2 rabbits 3 quarts homemade brown or white chicken stock, or store-bought low-sodium chicken broth 1 small yellow onion, chopped
1 small fennel bulb, chopped 1 stalk celery, chopped 1 clove garlic, chopped 1 tablespoon plus 1/2 teaspoon rosemary leaves
1/3 to 1/2 cup olive oil Kosher salt
1 cup white wine
1 tablespoon plus 1 heaping teaspoon whole grain Dijon mustard
1/4 cup grated Parmesan cheese
1/4 cup heavy cream
2 pieces caul fat
6 slices prosciutto
3 tablespoons olive oil 1 spring onion, sliced into matchsticks Kosher salt
8 chanterelle mushrooms, cut into small pieces
1 cup fava beans, blanched
2 ounces rabbit stock from the rabbit Polenta, for serving, recipe follows 2 cups milk 1 bay leaf
Kosher salt
1 cup quick-cooking polenta
1/2 cup grated Parmesan cheese 1/4 cup mascarpone cheese 2 tablespoons chopped chives Instructions: Preheat the oven to 450 degrees F. Cut the rabbits as follows: With a sharp cleaver, cut off the front portions (from right behind the front legs) of the rabbits and cut them in half through the backbones. Then cut the saddles from the hind legs; remove the bones but keep the saddles intact. Chop each hind leg into 2 pieces?the thighs and the drumsticks or lollipops. Remove the bones from the thighs; discard the bones. Reserve the livers and hearts. Place the front portions on a baking sheet and roast until golden brown, about 25 minutes. While they roast, bring the brown or white chicken stock to a simmer in a small stockpot over medium heat. Add the roasted rabbit pieces and continue to simmer. Reduce the oven heat to 375 degrees F. Meanwhile, puree the onion, fennel, celery, garlic and 1 tablespoon rosemary leaves in the food processor. Scrape the puree into a bowl. Coat a large Dutch oven with some of the olive oil and heat over medium heat. Season the rabbit lollipops with salt and brown on all sides. Transfer the lollipops to a plate. Add the pureed vegetables and cook, stirring frequently, until almost dry. Add the white wine and let it bubble away until reduced by half. Stir in the mustard. Return the rabbit lollipops to the pan and add enough simmering stock to cover by 2/3. Simmer about 10 minutes, add 2 full ladles of rabbit stock, simmer another 10 minutes, and add 2 more ladles of stock. Continue to cook the rabbit until tender, about 30 minutes more, stirring occasionally. Stir in the remaining heaping teaspoon of whole grain mustard. While the lollipops cook, cube the thigh meat. Put it in the bowl of a food processor with the hearts and livers, the remaining 1 1/2 teaspoons rosemary, the Parmesan cheese and some salt. Pulse to combine. With the processor running, stream in the cream until the mixture is smooth. This is the forcemeat. Cut the caul fat so that you have 2 pieces a little bit larger than the saddles with the loins attached. Spread the pieces of caul fat on a cutting board and lay the prosciutto on top to cover. Put a saddle on each one. Scoop the forcemeat onto the saddles between the loins and roll everything up so that the caul fat encloses the whole bundle. Season with salt. Tie with butcher's twine in a few spots. Coat a medium skillet with some of the remaining olive oil and heat over medium-high heat. Add the loins seam-side down and brown them well on all sides. Leave the skillet over the heat. Transfer the loins to a small baking sheet and roast until a meat thermometer inserted in the center registers 160 degrees F, about 15 minutes. While the rabbit loins roast, ladle some rabbit stock into the pan you browned them in and scrape any brown bits with a wooden spoon; add the mixture to the pot of rabbit stock. For the ragu: Coat a medium skillet with olive oil and heat over medium heat. Add the spring onion, season with salt, and sweat them, stirring occasionally, until softened; you don?t want them to take on any color. Add the mushrooms and cook for 1 minute. Stir in the fava beans and rabbit stock and cook just to heat the beans through. To serve: Slice the loins into thick rounds. Spoon some Polenta and ragu into the centers of 4 dinner plates. Divide the rabbit legs and sliced loin over and around the vegetables, and serve immediately. Bring the milk, 2 cups water and bay leaf to a boil in a medium saucepan over high heat. Season generously with salt, almost to the point of over-seasoning. How do you know that you are there? TASTE IT! When the liquid reaches a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick. When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue, about 5 minutes. Remove it from the heat and stir in the Parmesan, mascarpone and chives. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 42048,"Miracle Mashies 1 large potato (about 13 ounces) 3 cups cauliflower florets 3 tablespoons fat-free half-and-half 1 tablespoon light whipped butter or light buttery spread Salt and freshly ground black pepper 1/2 teaspoon crushed garlic, optional Instructions: Bring a large pot of water to a boil. Meanwhile, peel and cube the potato. Once boiling, add potato and cauliflower to the pot of water. Allow water to return to a boil, and then reduce heat to medium. Simmer until very tender, 15 to 20 minutes. Remove from heat and drain. Transfer contents to a large bowl. Add half-and-half, butter, 1/4 teaspoon salt, and crushed garlic, if using. Mash it all together with a potato masher, until completely blended. Season with salt and pepper. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42049,"Chocolate and Raspberry Cheesecake Topping 2 cups semisweet chocolate chips 1/2 cup heavy cream
12 mini cheesecakes 36 raspberries
12 small fresh mint leaves
Instructions: Set up a double boiler over medium-high heat. Add the chocolate and cream to the bowl and heat, stirring, until the chocolate is melted and a smooth ganache is formed; scrape down the sides of the bowl as the chocolate melts. Allow the ganache to cool for 5 minutes. Place the cheesecakes on a serving platter. Pour a heaping tablespoon of ganache on top of each cheesecake. The ganache should be thick enough that it barely runs over the edges. Top each cheesecake with 3 raspberries and a mint leaf. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 42050,"Paleo Party Pork Carnitas One 4-pound tied boneless, skinless pork shoulder Salt and freshly ground black pepper 1 1/2 tablespoons canola oil 1 1/2 cups unsweetened almond milk 1 1/2 cups unsalted chicken broth 2 teaspoons dried oregano 6 cloves garlic 3 small carrots, cut into 2-inch chunks 3 stalks celery, cut into 2-inch chunks 2 whole bay leaves 1 lemon, peeled with vegetable peeler in 2- to 3-inch strips 1 large onion, cut into 1-inch chunks 2 avocados, cut in 1/4-inch slices 2 heads Boston lettuce, washed, dried and leaves separated 2 heads Boston lettuce, washed, dried and leaves separated
2 limes, cut into eighths 1/2 bunch cilantro 1/4 red onion, thinly sliced into half moons Instructions: Generously sprinkle the pork shoulder with salt and pepper. Heat the oil in large nonstick skillet set over high heat. Sear the meat on all sides until deeply browned, about 3 minutes per side.
Transfer the pork to a slow cooker. Add the almond milk, broth, oregano, garlic, carrots, celery, bay leaves, lemon peel and onions. Set the slow cooker to low, then cover and cook until the meat can be easily pulled apart with a fork, 6 to 8 hours.
Transfer the pork to a work surface and use two forks to shred the meat. Strain the cooking liquid and reserve. Transfer the pork to a serving platter, then ladle the cooking liquid over the meat and season with salt and pepper as needed.
Place the avocado slices, lettuce leaves, half of the lime wedges, the cilantro sprigs and red onion slices on a platter. Squeeze the remaining lime wedge over the avocados to prevent discoloration. Have guests build their own carnitas lettuce wraps. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 42051,"Bacon Onion Dip 1 tablespoon extra-virgin olive oil 4 ounces double-smoked slab bacon, diced small 1 large onion, diced small 1/2 teaspoon kosher salt 1 cup whole milk Greek yogurt 2 tablespoons minced fresh chives 2 large carrots, cut on a sharp bias to form chips, for serving, optional Pita chips, for serving, optional Instructions: Place the olive oil and bacon in a medium skillet over medium heat. Cook, stirring often, until the bacon is golden brown and crispy, about 8 minutes. Using a slotted spoon, remove the bacon to a paper-towel-lined plate. Add the onions and salt to the pan and cook slowly in the bacon fat, stirring often, until deeply caramelized, about 15 minutes. Add the onions to the bowl with the bacon and let cool for about 5 minutes. Stir in the yogurt and chives. Cover and refrigerate for at least 1 hour to let the flavors mingle. Serve with the carrot \chips\ or pita chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42052,"Cornmeal Coated Fried Okra with Summer Tomato Relish Vegetable or peanut oil, for frying 1/2 cup flour 2 eggs, beaten 1/2 cup medium coarse cornmeal 2 teaspoon salt 1 teaspoon ground white pepper 1/2 pound fresh okra Summer Tomato Relish, recipe follows 1 roasted red pepper, peeled and diced 1 ear corn, roasted or grilled, kernels removed 2 cups small tomatoes, like pear or cherry, sliced in half 2 scallions, chopped 1 tablespoon fresh thyme, chopped 1 teaspoon hot pepper sauce 1 teaspoon sugar 1 tablespoon red wine vinegar 2 tablespoons olive oil Salt and freshly ground black pepper, to taste Instructions: Heat 1 1/2 inches of oil in fry pan to 350 degrees F. Meanwhile gather 3 dishes for batter set up. Place flour in first dish and season with 1 teaspoon salt and 1/2 teaspoon pepper. Place eggs in second dish. Place cornmeal in third dish and season with 1 teaspoon salt and 1/2 teaspoon pepper. Cut okra in 1/2-inch pieces and then begin 3-part batter, beginning with flour, then egg, and then cornmeal. Fry until golden brown and drain on paper towel. Serve with Summer Tomato Relish. For relish, toss all ingredients in bowl. In a large bowl, mix all the ingredients together. Let sit for 1/2 hour to let the flavors mingle. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 42053,"Spicy Buffalo Style Stuffed Chicken Breasts 4 boneless, skinless chicken breasts 1/4 pound blue cheese Kosher salt Freshly ground black pepper 2 tablespoons olive oil 1 stick unsalted butter 2 tablespoons hot sauce (recommended: Frank's Hot Sauce) 2 tablespoons white vinegar Celery, sliced thin, to serve Instructions: Heat the oven to 350 degrees F. Using a sharp knife, cut a pocket into each chicken breast. Stuff 1/4 of the blue cheese into each breast. Secure the openings with toothpicks and season with salt and pepper. Heat the oil in a nonstick, oven-proof skillet over medium heat and sear the chicken on both sides until browned, about 3 to 4 minutes per side. Put the chicken into the oven until it is cooked through, about 8 to 10 minutes. In a small pot, add the butter, hot sauce, and white vinegar and cook over medium heat until bubbling. Pour half the sauce over the hot chicken and cook over medium heat for 1 minute. Remove the toothpicks and serve with extra sauce garnished with sliced celery. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 42054,"Lemon Tea Ice Cream 2 cups whipping cream 2 cups half and half 1 cup sugar 1/2 cup honey 1 vanilla beans, split and scraped 2 mint leaves zest of 1 lemon 4 tea bags of Lemon Lift* or lemon tea 6 egg yolks 1/2 tsp. ginger Instructions: Combine whipping cream, half and half, vanilla bean, mint leaves, lemon zest ginger and tea bags. Heat to a slow boil and then remove from heat and let tea steap. Whip eggs, sugar and honey. Strain milk mixture and slowly add to egg mixture while stirring. Chill mixture then freeze in ice cream freezer. Serve with shortbread cookies. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 42055,"King Cake 1/3 cup milk 1 package active dry yeast 2 1/2 cups bread flour, plus more for dusting 2 large egg yolks, plus 2 eggs 3 tablespoons granulated sugar Finely grated zest of 1 lemon 1 teaspoon salt 1/2 teaspoon freshly grated nutmeg 1 1/2 sticks unsalted butter, melted and cooled, plus more for greasing the bowl 1/2 cup golden raisins 1/4 cup bourbon 3/4 cup packed dark brown sugar 2/3 cup toasted pecans, chopped 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 2 teaspoons grated orange zest 1/4 teaspoon salt 1 dry bean or plastic King Cake baby (available at party-supply stores or mardigrasday.com) 1/2 cup confectioners' sugar Purple, green and gold sanding sugar, for decorating Instructions: For the cake:
Heat the milk in a saucepan until scalding; transfer to a food processor, add the yeast and pulse to combine. Add 1/2 cup flour and the egg yolks; process to combine. Pour the remaining 2 cups flour evenly over the yeast mixture; do not process. Put the lid on; set aside for 90 minutes. Add the 2 whole eggs, granulated sugar, lemon zest, salt and nutmeg to the food processor; process to make a slightly textured dough, about 1 minute. With the machine running, slowly add the butter to make a smooth, sticky dough. Transfer the dough to a lightly buttered bowl and cover tightly with plastic wrap; let rise in a warm place for 3 hours. Turn the dough out onto a clean surface and knead briefly; form into a ball and return to the bowl. Cover tightly with plastic wrap and refrigerate for 8 hours or overnight. For the filling:
Plump the raisins in the bourbon in a small saucepan over medium heat. Remove from the heat and add the brown sugar, pecans, vanilla, cinnamon, orange zest, salt and the bean or plastic baby; mix until combined and set aside. On a floured surface, roll the dough into a 20-by-7-inch rectangle, with the long edge facing you. Spoon the filling in an even layer over the dough, leaving a 1-inch border along the top and bottom. Fold the bottom and then the top edge over the filling to make a tight roll; pinch to seal. Transfer the roll seam-side down to a parchment-lined baking sheet; tuck one end into the other to form a ring. Cover loosely with plastic wrap and set aside in a warm place until the roll doubles in size, about 2 hours. Preheat the oven to 350 degrees. Bake the cake until firm and golden brown, about 40 minutes. Cool on a rack. For the glaze: Mix 3 tablespoons water with the confectioners' sugar; brush 3 tablespoons glaze over the cake. Sprinkle with bands of colored sugar; drizzle with more glaze. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42056,"Brown Sugar Bacon 3/4 cup light brown sugar 2 teaspoons smoked paprika
Freshly ground black pepper
1 pound thick-cut bacon
Instructions: Preheat the oven to 400 degrees F. Position racks in the top and bottom of the oven. Line 2 rimmed baking sheets with foil and set cooling racks into the baking sheets. Using your fingers, crumble together the brown sugar, smoked paprika and several grinds of black pepper on a plate. Dredge the bacon on both sides in the brown sugar mixture, rubbing so the sugar adheres. Arrange the slices on the racks without touching. Bake until the bacon is crisp and caramelized, flipping the slices and rotating the baking sheets from top to bottom halfway through, about 20 minutes total. Let the slices cool on the racks, turning once or twice so they don't stick. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42057,"Double Apple Sidecar 1 tablespoon fresh lemon juice 2 tablespoons apple cider 2 tablespoons orange-flavored liqueur (recommended: Cointreau) 8 to 9 tablespoons apple brandy, less or more if desired Ice Instructions: Combine all the ingredients in a shaker. Shake for a few seconds then pour into glasses over ice. Serve immediately. ","[Chardonnay, Riesling, Moscato]" 42058,"Cauliflower Tortillas 1 small head cauliflower 1 1/2 cups shredded mozzarella Kosher salt 3 large eggs, lightly beaten Vegetable or olive oil, for greasing and frying Instructions: Preheat the oven to 350 degrees F. Remove the leaves and core from the cauliflower. Break the florets up into small pieces (including any thick stem parts). Transfer half of the cauliflower to a food processor along with half of the mozzarella. Pulse until the cauliflower breaks down and looks like rice. Transfer to a large bowl and repeat with the remaining cauliflower and mozzarella. Toss the cauliflower mixture with 1 teaspoon salt and let sit for 10 minutes. Scoop batches of the cauliflower mixture onto a clean kitchen towel and squeeze out any excess moisture. Transfer to another large bowl, then add the eggs and mix to combine.
Line 2 large baking sheets with parchment paper and oil the paper. Scoop out leveled 1/4 cups of the cauliflower mixture and evenly space 6 mounds on each baking sheet. Use your fingers to press and spread the mixture out into neat rounds about 5 inches wide (just like regular tortillas), making sure there aren't any holes. Bake, rotating the baking sheets halfway through, until the tortillas are firm and browned on the bottom, about 20 minutes. Cool completely on the baking sheets. Wrap and refrigerate for up to 5 days or freeze for up to 1 month. To use the tortillas for tacos: Heat a little oil in a small nonstick skillet over medium-high heat. Add a tortilla and cook until warmed through and browned in spots, about 30 seconds per side.
To use the tortillas for quesadillas: Cook as you would a quesadilla made with corn or flour tortillas.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 42059,"Chicken Fingers with Spanish Dipping Sauce 1 roasted red pepper or pimento, roughly chopped (about 3/4 cup) 1/2 cup toasted almonds 2 slices firm-texture crustless white bread, torn (2.5 ounces)
1 small tomato, cored and roughly chopped
1 clove garlic, chopped 2 tablespoons red wine vinegar 1/2 cup olive oil Kosher salt and freshly ground pepper
1 cup all-purpose flour 3 large eggs 3 cups panko (Japanese bread crumbs) 4 boneless, skinless chicken breasts (about 6 ounces each) Vegetable oil, for frying
Cole slaw, for serving Instructions:

1. Put the pepper, almonds, bread, tomato, garlic, and vinegar in a blender. Blend until roughly chopped. With the blade in motion, pour in the olive oil. Season with salt and pepper. Transfer to a bowl; if the sauce is very thick, add a little water to adjust the consistency. Keep covered in the refrigerator until ready to use. Makes about 1 1/4 cups.
2. Put the flour in a large bowl and stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. In another bowl, beat the eggs lightly. Put the panko in a separate bowl.
3. Cut the chicken breast lengthwise to make 12 even strips. Season with salt and pepper. Roll each finger first in the flour and shake off the excess. Transfer to the bowl with the egg and submerge to coat. Lift and let excess drip off. Roll in the panko and place on a wire rack set over a large baking sheet.
4. Heat about 1-inch oil in a large skillet to 360 degrees F. Working in batches, fry the fingers until browned, about 2 minutes per side. Serve with the sauce and coleslaw. ","[Rioja, Tempranillo, Garnacha, Barbera]" 42060,"Wild Mushroom Ravioli with Butter and Parmesan Sauce 2 packages (11-ounce) fresh wild mushroom ravioli 1 cup unsalted butter 1/2 cup fresh basil leaves 6 tablespoons toasted pine nuts 1 whole nutmeg or 1/2 teaspoon grated nutmeg 2/3 cup grated Parmesan Instructions: Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter. Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 42061,"Pork Chops and Applesauce 2 pounds Golden Delicious apples, peeled and chopped 3 tablespoons sugar 1 tablespoon fresh lemon juice 1 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon dried sage 4 bone-in pork chops (1/2-inch thick; about 6 ounces each) Kosher salt and freshly ground pepper 2 tablespoons vegetable oil 1/2 cup low-sodium chicken broth 2 tablespoons fresh lemon juice 2 tablespoons cold unsalted butter Chopped fresh parsley, for topping Instructions: Make the applesauce: Combine the apples, sugar and 1/2 cup water in a large pot. Bring to a simmer over medium-high heat. Reduce the heat to medium low, cover and cook, stirring occasionally, until the apples are very tender but still juicy, about 15 minutes. Remove from the heat and stir in the lemon juice. Mash the apples with a fork, or puree with an immersion blender or in a food processor for a smoother sauce. Transfer to a bowl and refrigerate at least 30 minutes. Meanwhile, make the pork chops: Mix the paprika, garlic powder and sage in a small bowl. Season the pork chops with salt and pepper and rub all over with the paprika mixture. Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the pork chops, reduce the heat to medium and cook until golden brown on the bottom, about 3 minutes. Flip and cook until browned on the other side and cooked through, 2 to 3 more minutes. Remove to a plate and pour off the drippings from the skillet.
   Add the chicken broth and lemon juice to the skillet and scrape up any browned bits from the bottom of the pan. Add any juices from the plate of pork to the skillet and simmer until the sauce is reduced by half, 2 to 3 minutes. Stir in the butter until smooth. Transfer the pork chops to a platter and top with the pan sauce; sprinkle with parsley. Serve with the applesauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42062,"Spinach and Walnut Salad with Thyme Vinaigrette 1 (9-ounce) bag spinach or baby spinach leaves, washed and dried 2 oranges, segmented 1/2 cup walnuts, toasted 1 1/2 tablespoons apple cider vinegar 1/2 to 1 teaspoon sugar 1 tablespoon fresh chopped thyme leaves 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper Instructions: To prepare the salad: Put the spinach in a salad bowl and arrange the orange segments and walnuts decoratively on top. To prepare the vinaigrette: In a small clean bowl, using a wire whisk, mix the vinegar, sugar and thyme. Drizzle in the oil, whisking constantly. Season with salt and pepper, to taste. Drizzle the thyme vinaigrette over the salad and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42063,"Individual Quick English Trifle 4 1/2 ounces (135 grams) raspberry gelatin 8 (1-centimeter) slices ready made sponge or Madeira cake A good glug sweet Sherry 15 ounces (425 milliliters) ready made custard 6 ounces (175 grams) tinned mandarins A few drops vanilla extract 1/2 pint (275 milliliters) double cream (heavy cream), lightly whipped A small block good quality chocolate Instructions: Make the gelatin by following the instructions on the side of the packet. Pour into a dish and leave. Once the gelatin is set, roughly chop. Put 2 pieces of cake into the bottom of each glass. Drizzle with the sherry and pour half of the custard over the cake and sherry. Spoon the gelatin over the custard, and then add the mandarins. Cover with the rest of the custard, drizzle with a little vanilla, and cover with the whipped cream. Scrape the chocolate with a sharp knife for shavings to top the lot. ","[Chardonnay, Moscato, Prosecco, Cava]" 42064,"Grilled Pork Tenderloin 2 pork tenderloins Garlic, to taste Pepper, to taste Olive oil, for basting Instructions: Season pork meat with garlic and black pepper, to taste. Baste lightly with olive oil. Place on grill at low heat cook for 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 42065,"Happy Holly's Banana Cream Pie 1 1/2 cups all-purpose flour (plus more for rolling the dough) 2 teaspoons granulated sugar 1/2 teaspoon kosher salt 6 tablespoons cold unsalted butter, cut into pieces 3/4 cup granulated sugar 1/3 cup all-purpose flour 1/4 teaspoon kosher salt 2 cups milk 3 large egg yolks, beaten 2 tablespoons unsalted butter 2 teaspoons vanilla extract 4 bananas, peeled 1 1/2 cups chilled heavy cream 3 tablespoons confectioners' sugar 1 teaspoon pure vanilla extract Instructions: For the dough, in a large bowl, combine the flour, granulated sugar, and salt. Sprinkle in the butter pieces and cut them into the flour with a pastry cutter (or 2 knives or your fingertips) until the mixture is crumbly and the pieces are the size of small peas. Mix in 5 tablespoons very cold water and toss with a fork until the dough just comes together.
   Place the dough on the floured counter and knead a few times, just to make a ball. Don't overwork the dough or the crust will be tough! Lightly flour the counter. Flatten the dough into a disk and wrap in plastic. Let it rest in the refrigerator for at least 15 minutes. (If making more than 1 hour ahead, let it rest on the counter for 10 minutes before rolling out.)
   Roll the dough out on a floured surface into a 12-inch circle. Fit into a 9-inch pie plate and trim to a 1/2-inch overhang all around. Fold the overhanging dough under itself and crimp with a fork or your fingers. Chill the pie shell in the refrigerator for 30 minutes.
   Preheat the oven to 400 degrees F. Cover the shell with a piece of parchment paper and fill with dried beans or pie weights. Bake on the bottom rack until the crust is set but still blond in color, about 20 minutes. Remove the paper and beans or weights and bake until the crust is golden brown, 10 to 15 minutes more. Let cool completely on a rack.
   For the custard, in a saucepan, combine the granulated sugar, flour, and salt. Add the milk gradually while stirring. Cook over medium heat, stirring constantly, until it begins to bubble. Cook, stirring, for 3 minutes, or until it forms firm peaks.
   Stir a small amount of the hot milk mixture into the beaten egg yolks in a small bowl. This will temper the yolks so they don't turn into scrambled eggs. Stir the tempered yolks back into the rest of the custard. Cook for 2 more minutes, stirring constantly. Remove from the heat and stir in the butter and vanilla. Slice 2 bananas into the cooled pastry crust. Top with half of the custard and slice the remaining bananas on top. Top with the rest of the custard. Chill for at least 1 hour.
   For the whipped cream, in a cold bowl with an electric mixer, beat the cream, confectioners' sugar, and vanilla until firm peaks form. Be careful not to overbeat or your cream will turn to butter. Watch as you beat and stop when it gets thick and stays on the beaters when you remove them from the bowl.
   Top the pie with the whipped cream and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 42066,"Pistachio Brittle Nonstick cooking spray, for the pan 1/2 teaspoon baking soda
1/2 teaspoon vanilla paste
2 cups granulated sugar
3/4 cup real maple syrup
4 tablespoons unsalted butter
2 cups raw pistachios
Large sea salt flakes Vanilla ice cream, for serving, optional
Instructions: Spray a quarter-sheet tray with cooking spray. Combine the baking soda and vanilla paste in a small bowl and reserve. In a medium heavy-bottomed saucepan, combine the sugar, syrup, butter and 1 tablespoon water with a wooden spoon. Bring the mixture to 280 degrees F slowly over medium heat. Add the pistachios and cook, stirring constantly, until the mixture reaches 300 degrees F, or hard-crack. Remove from the heat and carefully add the baking soda and vanilla paste mixture, continuing to stir. Carefully turn out onto the greased sheet tray and spread thinly and evenly with a spoon. Sprinkle sea salt flakes over the top. Let cool at room temperature until hardened, 20 to 30 minutes. Break into pieces. Eat as-is or with vanilla ice cream. Store any remaining in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42067,"Curry Cauliflower and Rice Casserole 1 head cauliflower, cut into 1-inch chunks (about 5 cups) 5 tablespoons coconut oil, melted Salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 cups milk, at room temperature
1 tablespoon curry powder
1 cup grated manchego 2 cups cooked brown or white rice 1/2 cup breadcrumbs
Instructions: Preheat the oven to 400 degrees F. Toss the cauliflower with 2 tablespoons of the coconut oil, 1/2 teaspoon salt and some pepper. Transfer to a baking sheet and roast until it starts to brown, 15 to 20 minutes. Remove the cauliflower and set aside. Lower the oven temperature to 350 degrees F. In a saucepan over medium heat, combine 2 tablespoons of the coconut oil and the flour and cook until smooth and bubbly, about 3 minutes. Whisk in the milk and curry powder and season with 1/2 teaspoon salt and some pepper. Bring to a simmer and cook until smooth, about 5 minutes. Stir in the cheese and mix until melted. In an 8-by-8-inch casserole dish, layer the rice and then the cauliflower. Pour the curry sauce over the top and gently combine. Toss the remaining tablespoon of coconut oil with the breadcrumbs and a pinch of salt. Top the casserole with the breadcrumbs and bake until golden brown, 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 42068,"Cheesy Calzones with Ham and Genoa Salami 1 recipe basic pizza dough, prepared as described for calzones, recipe follows 2 ounces finely chopped cured ham 2 ounces finely chopped Genoa salami 1 1/2 cups ricotta cheese, drained 1/2 pound mozzarella cheese, cut into 1/2-inch cubes 1/4 cup grated Parmesan 1/2 cup chopped fresh basil leaves 1/2 teaspoon salt 1/2 teaspoon crushed red pepper Cornmeal, for dusting pizza peels Cornmeal, as necessary, for dusting pizza peel 1 package active dry yeast 1 cup warm water (110 degrees F) Pinch sugar 1 1/2 teaspoons salt 1 1/2 tablespoons extra-virgin olive oil, plus more for coating bowl 2 1/2 to 3 cups all-purpose flour, plus more if necessary Instructions: Preheat the oven to 500 degrees F and place a pizza stone in the bottom of the oven. (Alternatively, lightly oil 2 baking sheets. Set aside.) Place the 4 portions of dough on a lightly floured surface. Divide the ham and salami evenly among 1 side of each of the dough circles. Top each calzone with 6 tablespoons of the ricotta cheese and divide the mozzarella cubes, grated Parmesan and basil evenly among the calzones over the ricotta. Sprinkle each calzone with 1/8 teaspoon of salt and 1/8 teaspoon of crushed red pepper. Fold the untopped half of dough over the filling, rolling the top edge underneath the bottom and pressing edges together with your fingertips to seal, crimping as you go along. Cut several small slits in the top of each calzone and transfer calzones to a pizza peel, in batches if necessary, using cornmeal to help facilitate moving the dough. Transfer the calzones to the preheated baking stone in the preheated oven and cook for 10 to 12 minutes, or until golden brown and dough is cooked through. Remove from the oven with a metal peel or spatula and serve immediately. In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3-quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour. Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven. Divide dough into 2 portions (for 2 (12 to 14-inch) pizzas and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilitate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 42069,"Strawberry Meringue Napoleons 4 egg whites 1 1/2 cups confectioners' sugar 1 teaspoon Grand Marnier 1 cup mascarpone 7 fluid ounces heavy cream 1/4 cup confectioners' sugar 1 tablespoon orange liqueur, such as Grand Marnier Fresh strawberries, sliced and tossed in sugar, to taste Instructions: Preheat oven to 200 degrees. Line 2 baking sheets with a non-stick liner. In the bowl of an electric mixer, beat the egg whites until they hold soft peaks. Slowly add the confectioners' sugar and beat for 10 to 12 minutes, until they are firm. Add the Grand Marnier, to taste. Drop tablespoon amounts of batter onto the baking sheets, leaving 3-inches of space between each. Using the back of the spoon, smooth each meringue into a flat disk. Bake for 2 to 2 1/4 hours until meringues can be easily lifted off the liners and are completely dried out. Mascarpone Cream: Combine the mascarpone, cream, sugar, and orange liqueur, and whip until they hold soft peaks. Cover and refrigerate until ready to use. Place meringue disc on plate and top with macerated strawberries and dollop of cream, repeat. Finish with meringue top. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 42070,"Vegetable Chow Mein 12 ounces mixed vegetables (julienned carrots, snow peas, baby bok choy, stalks sliced and leaves set aside, blanched broccoli florets and julienned red bell pepper) 1 tablespoon peanut oil 2 cloves garlic, finely chopped 1 tablespoon peeled and grated fresh ginger 8 ounces cooked egg noodles 2 tablespoons light soy sauce 1 tablespoon rice vinegar 1 teaspoon chili oil Splash toasted sesame oil Ground white pepper Instructions: Prep all vegetables before you begin cooking. Heat a wok or saute pan over high heat and add the oil. When the oil begins to smoke, add the garlic and grated ginger, and stir-fry for a few seconds. Add the carrots, snow peas and bok choy stalks. Stir-fry for a minute. Add a splash of water to create steam to help cook the vegetables. Add the blanched broccoli florets, bok choy leaves and the julienned red bell pepper. Stir fry for another minute. Add in the noodles and toss to combine. Add the soy sauce, rice vinegar, chili oil and toasted sesame oil. Season with ground white pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42071,"Sweet Corn Pudding Canola spray, for spraying baking dish 2 eggs, lightly beaten
1 cup shredded sharp Cheddar 1 cup whipped cream cheese
1 cup heavy cream
1/2 cup breadcrumbs
2 tablespoons honey
1 tablespoon chopped fresh marjoram
2 shallots, chopped
4 cups fresh corn kernels or two 8-ounce bags frozen corn kernels, thawed 4 tablespoons unsalted butter, melted
Salt and freshly ground black pepper
Instructions: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with canola spray. Whisk together the eggs in a large bowl. Next, add and mix together the Cheddar, cream cheese, heavy cream, breadcrumbs, honey, marjoram and shallots. Add the corn and stir into the mixture. Add the butter and mix together. Pour the corn pudding into the baking dish, top with salt and pepper and bake until the pudding just sets, about 45 minutes. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 42072,"Brussels Sprout Gratin 1 pound Brussels sprouts, trimmed 3/4 cup grated sharp cheddar cheese 1 tablespoon all-purpose flour 1 teaspoon fresh thyme 1 clove garlic, minced Kosher salt and freshly cracked pepper 1 cup heavy cream 1/2 cup panko breadcrumbs 1/4 cup grated parmesan cheese 1 to 2 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh parsley Instructions: Preheat the oven to 350 degrees F. Shave the Brussels sprouts crosswise into 1/8-inch-thick slices with a sharp knife or mandoline. In a large bowl, combine the Brussels sprouts, cheddar, flour, thyme and garlic; season with salt and pepper and toss to combine. Transfer the mixture to an 8-inch-square baking dish, packing it in. Pour the heavy cream evenly on top. In a small bowl, combine the panko, parmesan and olive oil and pour over the Brussels sprout mixture. Bake, uncovered, until the Brussels sprouts are tender, the sauce is bubbling and the top is golden brown, 25 to 30 minutes. Garnish with the parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42073,"Classic Gibson 8 ounces gin 2 ounces dry vermouth
4 cocktail onions
Instructions: Add the gin and vermouth to a cocktail shaker with ice. Shake vigorously until very cold. Strain into chilled martini glasses and garnish each with 2 cocktail onions skewered onto a toothpick. Serve immediately. ","[Gin, Vermouth]" 42074,"Sauteed Chicken Breast with Whole Grain Mustard and Sage 4 boneless chicken breast halves, with skin (about 1 1/4 pounds) Kosher salt and freshly ground black pepper Flour, for dredging 2 tablespoons olive oil 1 to 4 tablespoons unsalted butter optional 1/2 cup white wine or dry white vermouth 1 1/2 cups white or brown chicken broth, homemade or low-sodium canned 8 medium whole fresh sage leaves, plus more for garnish 1 1/2 tablespoons whole grain mustard Instructions: Preheat a large skillet over medium-heat, for about 1 minute or until the surface of the pan is uniformly hot. While the pan heats pat the chicken dry, and season the skin-side with salt and pepper. Spread flour onto a plate and lightly dredge the chicken in the flour to coat. Shake off the excess flour. Add the oil to the pan. Lay the chicken skin side down into the pan and saute over high heat for 1 minute. Lower the heat to medium-high and cook the chicken until browned, about 3 minutes. Add 1 tablespoon butter to the pan. Turn the breasts over and cook for another 5 to 8 minutes, or until firm to the touch. Remove chicken from the pan to a plate and keep warm while you make the sauce. Add the white wine or the vermouth to the pan, and with a wooden spoon, scrape up the browned bits that have collected on the pan. (This is called deglazing the pan.) Cook the wine until syrupy over high heat, about 3 minutes. Add the chicken broth, the sage, and reduce the sauce by 1/4 or until thickened. Off the heat, whisk in 1 to 3 tablespoons butter and the mustard, to enrich, flavor, and thicken the sauce. Season the sauce to taste with salt and pepper. Pour the sauce onto a serving platter or divide among 4 plates, put chicken on the sauce, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 42075,"Cherry Tomatoes and Olive Salad 2 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar 1 teaspoon Italian dressing mix (recommended: Good Seasons) 1 pint cherry tomatoes, sliced in 1/2 1 (15-ounce) can pitted black olives 4 large fresh basil leaves, finely chopped 2 scallions, cut in 1/2-inch pieces Instructions: In a medium bowl whisk together olive oil, vinegar and dressing mix. Add cherry tomatoes, olives, basil and sliced scallions to bowl. Toss to combine. ","[Sangiovese, Pinot Grigio, Vermentino, Sauvignon Blanc]" 42076,"Stir-Fried Sweet Potatoes with Brown Butter and Sage 4 tablespoons olive oil 2 to 3 pounds sweet potatoes, peeled and grated, 4 to 6 cups Salt and freshly ground black pepper 1/2 stick butter, plus more to taste 4 cloves garlic, crushed 20 sage leaves Instructions: Put oil in a large skillet over medium-high heat. When hot, add sweet potatoes and sprinkle with salt and pepper. Cook, stirring only occasionally, until they change color and begin to brown, then stir more frequently until they are tender but not at all mushy. Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and sage; shake pan occasionally. When butter turns brown, turn off heat. Use tongs to remove sage and garlic from butter. Serve potatoes drizzled with butter and garnished with a few sage leaves. Garlic can be served alongside, though it will not be super-soft. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 42077,"Chopped Salad Board 4 hard-boiled eggs, halved 2 heirloom tomatoes, cut into large chunks
2 orange bell peppers, cut into large chunks
2 lemons, quartered
6 ounces good-quality Cheddar, sliced
8 slices thick-cut bacon, fried
1/4 cup chopped fresh parsley
1 cup store-bought dressing
Instructions: On a large cutting board or platter, arrange the hard-boiled eggs, tomatoes, bell peppers, lemons and Cheddar. Cut or tear the bacon into bite-size pieces and add it to the board. Sprinkle over the chopped parsley and serve alongside your favorite dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 42078,"Double Mustard Crusted Pork Roast with Jus 1/2 cup stone-ground mustard 1/2 cup Dijon mustard 1 1/2 tablespoons soy sauce 1 tablespoon black pepper, freshly cracked 1 tablespoon chopped fresh thyme leaves 10 garlic cloves, roughly chopped 1 (4 to 5 pound) bone-in pork loin roast 1 fennel bulb, trimmed and sliced into 1-inch pieces 1 large yellow onion, peeled and sliced into 1-inch rounds 2 large carrots, cut into large pieces 2 tablespoons olive oil Kosher salt and freshly cracked black pepper 2 cups panko bread crumbs 1 cup vermouth 3/4 cup chicken stock 1 tablespoon unsalted butter Instructions: In a food processor, combine the mustards, soy sauce, pepper, thyme and garlic. Process until smooth. Rub all over the pork roast, loosely cover with plastic wrap and refrigerate at least 6 hours. Remove from refrigerator and allow to rest at room temperature for 30 minutes before cooking. Preheat the oven to 350 degrees F. In a roasting pan, add the fennel, onions and carrots. Drizzle with olive oil and season generously with salt and freshly cracked pepper, to taste. Put the bread crumbs on a plate wide enough to fit the loin. Carefully roll the pork in the crumbs to form a nice crust. Put the pork on top of the vegetables in the roasting pan and bake until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 2 to 2 1/2 hours. Remove the pork from the oven to a cutting board and let rest. Put the roasting pan over 2 burners on high heat. Add the vermouth and chicken stock and let reduce by half. Season, to taste, with salt and pepper. Whisk in the butter and strain into a small pitcher or bowl. Remove the pork from the bone and slice into serving portions. Arrange on a serving platter and drizzle with the jus. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 42079,"Ge Court Bouillon 1 1/2 cups water 1/2 cup white wine 1 lemon, juiced 1 onion, chopped 1/2 celery rib, chopped 1 garlic clove, chopped finely 1 teaspoon black peppercorns 4 to 5 sprigs fresh thyme 1 bay leaf Instructions: Combine all ingredients in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 8 minutes. Strain or use chunky the first time, then strain through a fine mesh and either refrigerate for up to 3 days or freeze for up to 2 months. Either way, be sure to bring to a boil before reusing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42080,"Grilled Artichokes with Parsley and Garlic 6 fresh artichokes 2 lemons halved, plus 1/3 cup freshly squeezed lemon juice 3 tablespoons freshly chopped flat-leaf parsley 1 teaspoon minced garlic Salt and freshly ground black pepper 1/2 cup extra-virgin olive oil Instructions: Bring a large pot of salted water to a boil. Preheat grill to medium-high heat. Trim the stem from each artichoke to 1-inch long, then bend back and snap off dark outer leaves. Cut top inch of artichokes with serrated knife. Using a vegetable peeler, peel dark green areas from stem and base of artichoke. Quarter each artichoke. Using a small, sharp knife, cut out the choke and remove the purple, prickly tipped leaves from the center of each wedge. Place finished artichokes in a large bowl of cold water and squeeze 2 lemons into the water and stir. Continue with remaining artichokes. Once finished, drain the artichokes and place into boiling water and cook until crisp-tender, about 12 minutes. Drain the cooked artichokes and place onto preheated grill. Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes. Meanwhile, in a medium sized bowl, add remaining lemon juice (1/3 cup) parsley, garlic and salt and pepper, to taste. Gradually drizzle in olive oil. Toss or drizzle the grill artichokes with the garlic/parsley mixture and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 42081,"Guacamole 2 ripe avocados 1/2 cup red onion, diced 1 to 2 serrano chiles, stems and seeds removed and chopped 2 tablespoons chopped fresh cilantro leaves 2 tablespoons fresh lime juice 2 ripe tomatoes, seeds removed and diced 2 cloves garlic, roughly diced Salt and freshly ground black pepper Instructions: Slice each avocado in half lengthwise, pop out seed and slip off the skin. Smash the avocado in a bowl and add onion, chiles, cilantro, lime juice, tomatoes, and garlic and mix well. Season with salt and pepper, cover, and let sit in refrigerator for a couple of hours to allow flavors to combine. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 42082,"Escabeche of Pacific Halibut 2 pounds fresh halibut fillets, skinned and boned 2 tablespoons extra-virgin olive oil 1 carrot, thinly sliced 1/2 red onion, thinly sliced 1 stalk celery, thinly sliced 1 teaspoon mustard seed 1/2 teaspoon whole coriander seed 1/2 cup white wine 1/2 cup rice wine vinegar 1 cup fish stock Kosher salt and freshly ground black pepper 5 basil leaves, chopped 8 sprigs chervil, picked 3 heads baby frisee, torn into pieces 1 bunch watercress, torn into pieces Instructions: Cut the halibut fillets into 4-ounce pieces no thicker than 1-inch each. In a large skillet over medium-low heat, heat the olive oil. Add the carrot, onion, celery, mustard seed and coriander seed. Sweat until vegetables are crisp-tender, about 7 minutes. Add the wine, vinegar and stock; bring to a boil. Season with salt and pepper, stir in half the basil and half the chervil. Arrange the fish so it fits snugly in 1 layer in a casserole or baking dish. Pour the boiling marinade over the fish. The fish must be completely covered by the liquid, which will cook the fish as it cools. Allow to cool to room temperature, about 10 to 15 minutes. You can either serve immediately or serve chilled. Remove the fish from the liquid and reserve the liquid to use as a dressing. Plate the fish and garnish with the carrots, celery and onions. In a salad bowl, toss the lettuces and remaining basil and chervil with some of the dressing. Serve alongside the fish and vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42083,"Mushroom Sarnie 8 ounces (250 grams) butter, softened 4 sun-dried tomatoes, chopped 1 red cl, finely chopped Garlic, finely chopped A few sprigs fresh thyme leaves Sea salt and freshly ground black pepper 4 large white mushrooms 1/2 loaf sourdough bread 2 tablespoons Dijon mustard 1 bunch watercress, picked and washed Instructions: Preheat the oven to 400 degrees F (200 degrees C/Gas 6). Mix the butter with the sun-dried tomatoes, cl, garlic, and thyme leaves. Season and spoon over each mushroom. Bake for 10 to 15 minutes, or until soft. Cut the sourdough into 8 slices and spread with the Dijon mustard. Lay the watercress over the mustard and top with the baked mushrooms. Cover with the other half of bread, press down firmly, and cut. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42084,"Raspberry-Lime Gin and Tonic 1/4 cup raspberries, plus a few more, for garnish 2 ounces gin
1 ounce lime juice, plus 1 slice lime, for garnish 4 ounces tonic
Instructions: Add the raspberries, gin and lime juice to a shaker with ice and shake to blend. Strain over a glass with ice, add the tonic and stir. Add a few whole raspberries and a slice of lime. ","[Gin, Lime, Tonic]" 42085,"Lemon Bars 16 ounces store bought angel food cake mix 1 (22-ounce) can lemon pie filling 1 cup finely shredded coconut 8 ounces cream cheese, softened 1/2 cup butter, softened 2 1/2 cups powdered sugar 1 teaspoon vanilla Lemon zest, for garnish Instructions: Bottom Lemon Cake: In mixing bowl, combine cake mix, pie filling, and coconut. Stir until thoroughly mixed (do not add any liquid). Spread this mixture in a 10 by 15-inch baking pan. Bake for 30 minutes in a preheated 350 degree F oven. Cool. Top Creamy Frosting: Combine all ingredients until blended well. Frost the Bottom Lemon Cake. Garnish with sprinkles of lemon zest and cut into 1 1/2 by 2 1/2-inch bars. Cover and refrigerate overnight for better flavoring. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 42086,"Aromatic House Warming Cider 2 quarts apple cider 2 teaspoons pumpkin pie spice 2 cinnamon sticks 1 (2-inch) piece ginger 1 (12-ounce) bag fresh cranberries or 1 cup dried cranberries 1 orange, zested Instructions: Combine all of ingredients in a large pot and bring to a boil over medium heat. Once the mixture is boiling, turn heat down to low and bring to a gentle simmer. The cider will permeate the house with a warm and inviting holiday scent. Add more apple cider as needed when the cider evaporates. This recipe can also be reduced by half and prepared in a fondue pot so that it can be placed in a room other than the kitchen. ","[Chardonnay, Riesling, Gewrztraminer, Vinho Verde]" 42087,"Dad's Spare Ribs 3 pounds pork spare ribs, on the bone, cut into 1 1/2 by 1 1/2-inch to 1 1/2 by 2-inch pieces 6 tablespoons cider vinegar 4 tablespoons dark soy sauce 2 tablespoons rice wine vinegar 1 tablespoon sugar 2 tablespoons honey Coarsely cracked black pepper, for sprinkling Instructions: Place the spare ribs, cider vinegar, soy sauce, rice wine vinegar and sugar in a large bowl. Add 2/3 cup water and stir to combine. Place the spare ribs and the liquid in a large pot over low heat. Cover the pot and bring to a gentle simmer. Cook until the meat begins to come apart from the bone, about 40 minutes. Remove the spare ribs from the pot using a slotted spoon. Increase the heat to high and let the sauce reduce until it looks glazy, 5 to 10 minutes. Add the honey and sprinkle with pepper and let the sauce simmer, about 1 minute. Pour the sauce over the spare ribs and mix to combine. Serve immediately. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 42088,"Grilled Fennel and Red Onions with Sun-Dried Tomatoes and Basil 2 small fennel bulbs (about 1 1/2 pounds) 2 small red onions (about 1/2 pound) 1/4 cup olive oil Salt and freshly ground black pepper to taste 10 sun-dried tomatoes packed in olive oil, drained and cut into thin strips 1 tablespoon balsamic vinegar 1/4 cup minced fresh basil leaves 1 pound pasta Freshly grated Parmesan cheese to taste Instructions: Light the grill or make a charcoal fire. Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta. Remove and discard the green stems and the fronds from the fennel. Remove any blemished or tough layers from the fennel bulb but do not trim a thin slice from the base (the base will help keep wedges intact). Slice the bulb crosswise from top to bottom into 1/2-inch-thick wedges. Peel and quarter the onions, making both cuts through the top and bottom ends on the onions. Brush the fennel wedges and red onion quarters with 2 tablespoons oil. Generously season the vegetables with salt and pepper. Use a stiff wire brush to scrape the hot grill clean. Grill the fennel and onions, carefully turning them once, until the vegetables are marked by dark stripes and are tender, about 15 minutes. Briefly cool the grilled vegetables. Cut the fennel and onions into thin strips. In a large bowl, toss the grilled vegetables with the sun-dried tomatoes as well as the remaining 2 tablespoons oil, the vinegar and the basil. Taste for salt and pepper and adjust seasonings if necessary. The vegetables can be covered and set aside for up to 1 hour, if desired. Cook and drain the pasta. Toss the hot pasta with the grilled vegetables. Mix well and transfer portions to warm pasta bowls. Serve immediately with grated cheese passed separately. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 42089,"Strawberry Banana Bread Butter, for greasing the pan 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon fine salt 1 cup granulated sugar 2 large eggs 4 very ripe bananas, mashed (about 3 cups) 1/2 cup vegetable oil 1 teaspoon vanilla 3 tablespoons strawberry preserves One 1.2-ounce package freeze-dried strawberries, finely crushed 3/4 cup confectioners' sugar 3 tablespoons lemon juice Instructions: Preheat the oven to 350 degrees F. Grease an 8-by-4-inch loaf pan with butter and line the bottom and 2 sides with parchment paper. In a medium bowl, combine the flour, baking powder, baking soda and salt. In a large bowl, cream together the granulated sugar and eggs. Stir in the mashed bananas, oil and vanilla. Stir in the flour mixture a third at a time and mix until just combined. Remove 1 cup batter to a separate bowl and stir in the strawberry preserves and half of the freeze-dried strawberries. Pour the plain batter into the prepared pan, alternating occasionally with a spoonful of the strawberry batter. Use a skewer to swirl the batters. Bake until a clean skewer inserted in the center comes out mostly clean (some moist crumbs should stick to it), about 1 hour 15 minutes. Let cool completely, then remove the bread from the pan. Mix together the confectioners' sugar, lemon juice and remaining freeze-dried strawberries in a small bowl. Drizzle the mixture over top of the banana bread before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 42090,"Blueberry Pie One 12-ounce box frozen pie crusts (2 crusts), thawed 4 1/2 cups blueberries 5 tablespoons all-purpose flour 1 cup sugar 1 lemon Salt Instructions: Preheat the oven to 350 degrees F. Unfold one of the pie crusts and press into a 9-inch pie dish.
Combine the berries with the flour in a large bowl and toss to coat. Add the sugar, a squeeze of lemon and a dash of salt. Toss to combine. Pour the berries into the prepared pie dish.
Cut the remaining pie crust into 1-inch-wide strips. Arrange the strips on top of the pie in a criss-cross pattern to form a lattice. Bake until the filling is bubbly, 45 to 60 minutes. Serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 42091,"Duck Fat Fingerling Potatoes 2 pounds fingerling potatoes 8 ounces duck fat 4 dried Thai bird chiles 2 bay leaves 4 whole cloves Kosher salt Flaky sea salt, for sprinkling Instructions: Bring 3 quarts water to a boil in a large pot. Add the potatoes and cook 2 minutes; drain. Put the potatoes, duck fat, chiles, bay leaves, cloves and 1/2 teaspoon kosher salt in a large skillet and cook over medium-low heat, stirring occasionally, until the potatoes are fork-tender, about 45 minutes. Preheat the broiler. Remove the potatoes from the skillet using a slotted spoon and transfer to a baking sheet. Broil until golden brown, 5 to 7 minutes. Sprinkle with sea salt. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 42092,"Shells Filled with Chicken Chopped Salad Kosher salt 12 giant pasta shells (6 ounces) 2 tablespoons white balsamic vinegar 2 teaspoons fresh lemon juice 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1 clove garlic, minced 1/3 cup extra-virgin olive oil 1 cup coarsely chopped baby arugula 1/2 cup diced feta cheese 1/3 cup thinly sliced sun-dried tomatoes 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 8 kalamata olives, pitted and chopped 1 cooked chicken breast, cut into 1/4-inch pieces to yield 1 cup of meat 1/2 avocado, peeled, seeded and finely diced 1/4 fennel bulb, chopped into 1/4-inch pieces 12 radicchio leaves from 1 small head Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta shells and cook until tender but still firm to the bite, stirring occasionally, 12 to 13 minutes. Drain and cool. For the dressing: Combine the vinegar, lemon juice, salt, pepper and garlic in a small bowl. Gradually add the oil, whisking until the dressing is thick. For the salad: In a large bowl, combine the arugula, feta, tomatoes, salt, pepper, olives, chicken, avocado and fennel. Add the dressing to the salad and toss to coat. Line each shell with a leaf of radicchio, trimming each leaf if too large for the pasta. Fill shells with salad, pressing slightly so salad will adhere. Arrange shells on a platter and serve.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 42093,"A.1. Pepper Egg Sandwich 1/2 cup chopped green peppers 2 eggs, beaten 2 multi-grain English muffins, split, toasted 2 KRAFT Singles, cut in half 2 Tbsp. A.1. Original Sauce Instructions: COOK and stir peppers in small nonstick skillet on medium heat 2 to 3 min. or until crisp-tender. ADD eggs; cook 2 to 3 min. or until set, stirring occasionally. PLACE Singles pieces on bottom halves of muffins; cover with egg mixture, A.1. and tops of muffins. ","[Chardonnay, Riesling, Pinot Grigio]" 42094,"Creamy Coconut Tomato Soup 1 tablespoon coconut oil 1 yellow onion, diced
One 1-inch piece fresh ginger, peeled and grated
5 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
Kosher salt
1 tablespoon tomato paste
One 28-ounce can crushed tomatoes
2 cups vegetable broth
One 13.5-ounce can coconut milk (not lite)
Instructions: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the coconut oil and swirl it around to melt and coat the base of the pot. Add the onion, ginger, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the tomato paste and stir to coat the vegetables. Add the crushed tomatoes, vegetable broth, coconut milk and another 1/2 teaspoon salt. Bring the mixture to a boil, then turn the heat down to low, cover and let simmer for 20 minutes. Turn off the heat and remove the lid. Use an immersion blender to blend the soup until it's smooth. (This could alternatively be done in a blender.) Ladle the soup into bowls and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 42095,"Lemon Garlic Sirloin Tips 2 pounds sirloin tips, trimmed and cubed into bite-sized pieces 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 4 large cloves garlic, finely chopped 1/2 cup finely chopped flat-leaf parsley, a couple of handfuls 1 lemon, zested and juiced 1/2 cup white vermouth or dry white wine Instructions: Bring meat to room temperature and pat dry. Heat the extra-virgin olive oil in large, heavy skillet or cast iron skillet over medium-high to high heat. When the oil smokes, add the meat and caramelize before turning. Once evenly browned all over, about 5 minutes, season liberally with salt and pepper, add the garlic and toss with the meat for 2 minutes. Stir in the parsley and a little lemon zest and cook for another minute. Add the white vermouth and deglaze the pan. Turn off the heat, add the lemon juice and toss to coat. Transfer to a serving platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 42096,"Grilled Scallions 1 bunch scallions, root ends trimmed 2 tablespoons olive oil 1/4 teaspoons kosher salt Freshly ground black pepper Instructions: Prepare an outdoor grill to medium high heat. Brush the scallions with olive oil. Lay the scallions on the grill until you see distinct grill marks, about 2 minutes. Turn the scallions over and cook about 1 minute more. Transfer to 2 plates and serve warm. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 42097,"Shortcakes with Chantilly Cream and Passion Fruit Basil Syrup 1/2 cup sugar 1/2 cup basil stems with leaves, plus 4 leaves for garnish 2 passion fruits 1 cup 35-percent whipping cream 1/4 cup cream cheese 1 tablespoon sugar 1 teaspoon vanilla extract 4 store-bought mini shortcakes or sponge cakes Instructions: Place the sugar and 1/2 cup water in a small pot and bring to a boil. Once the sugar has dissolved, remove from the heat and add the basil stems. Allow the basil to infuse the simple syrup for approximately half an hour. Remove the basil stems and strain the basil syrup into a bowl. Add the passion fruit pulp to the syrup, stir to incorporate and set aside. In a chilled metal bowl, place the whipping cream, cream cheese, vanilla and sugar. Whip until medium-soft peaks form. To assemble, place a shortcake on a serving plate. Spoon the passion fruit basil syrup over and around the cake. Dollop the chantilly cream on the cake and garnish with a reserved basil leaf. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 42098,"5-Pepper Deviled Eggs 6 hard-boiled eggs, cooled and peeled 1/4 teaspoon kosher salt 1 teaspoon whole pink peppercorns, divided 1/2 teaspoon whole black peppercorns 1/2 teaspoon whole green peppercorns 1/2 teaspoon brined green peppercorns, finely chopped 1/2 teaspoon green peppercorn brine 1/4 cup mayonnaise 1 teaspoon Dijon mustard Instructions: Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites on a serving platter. Sprinkle the whites with salt. Place all of the dry peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, chopped green peppercorns and their brine, mayonnaise and mustard to the egg yolks and using a fork, stir to thoroughly combine. Place the mixture into a zip top-plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42099,"Animal Sugar Cookies 1 (16.5-ounce) tube refrigerated sugar cookie dough (recommended: Pillsbury) 1/4 cup all-purpose flour, plus extra for dusting 1 stick (4 ounces) unsalted butter, at room temperature 1 pound powdered sugar 1 teaspoon pure vanilla extract 1/4 cup water, plus extra, as needed Assorted food coloring (see Cook's Note) Instructions: Special Equipment: assorted animal-shaped cookie cutters, about 4 to 5-inches long Decorating suggestion: multi-colored sprinkles, colored decorating sugar, mini chocolate chips, small candies, mini marshmallows For the cookies: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside. In a medium bowl, combine the cookie dough and flour until smooth. On a lightly floured surface, roll out the dough to 1/4-inch thick. Using animal-shaped cookie cutters, cut out shapes from the dough and arrange, about 2-inches apart, on the prepared baking sheets. Form the scraps of dough into a ball, roll out to 1/4-inch thick, and continue to cut out animal shapes. Bake for 10 to 12 minutes until the edges are lightly golden brown. Cool for 2 minutes. Transfer to a wire rack to cool completely, about 15 minutes. For the frosting: In a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 20 seconds. Add the powdered sugar, vanilla extract and 1/4 cup water. Beat on low speed until combined. Increase the speed to high and beat until the mixture is smooth, adding more water, as needed, 1 teaspoon at a time, until the frosting is spreadable. Divide the frosting between 3 small bowls. Color the frosting by mixing in 1 drop of food coloring at a time, until the desired color is reached. Spread the frosting over the cooled cookies and decorate. Cook's Note: If using natural food coloring (such as Seelect brand), be sure to shake the bottle before adding the coloring to the frosting. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42100,"Mango Mezcal Breeze 1 cup frozen mango pulp, thawed 1/2 cup agave syrup Finely grated zest of 1 orange, plus 1/2 cup fresh orange juice (from 2 oranges) 6 fresh bay leaves 1 cup mezcal 2 tablespoons fresh lemon juice 2 tablespoons kosher salt 1/2 cup grenadine Seltzer, for topping Instructions: Combine the mango pulp, agave syrup and three-quarters of the orange zest in a small saucepan. Using tongs, lightly char each bay leaf directly over the flame of a gas burner on high heat, 3 to 4 seconds. Add 2 of the toasted bay leaves to the mango mixture and bring to a boil, then remove from the heat and let cool completely. Pour the mango mixture into a small pitcher, discarding the soaked bay leaves. Stir in the mezcal and orange and lemon juices. Add ice and stir until well chilled, at least 15 seconds. Combine the salt and remaining orange zest on a plate. Dip the rims of 4 glasses in water, then dip in the orange salt to coat. Pour 2 tablespoons grenadine into each prepared glass. Fill the glasses with ice, then pour in the cocktail. Top with seltzer and garnish with the remaining toasted bay leaves. ","[Tequila, Cava, Ros, Sauvignon Blanc]

" 42101,"Fried Peach Pie 8 tablespoons unsalted butter, at room temperature 1 1/2 tablespoons granulated sugar 1/8 teaspoon salt 1 large egg 1 1/2 cups all-purpose flour 2 tablespoons ice water 1 tablespoon unsalted butter 1 pound frozen peaches, thawed, or 2 cups sliced fresh peaches 1/4 cup peach jam or preserves Pinch of ground cayenne pepper Pinch of ground white pepper Vegetable oil for deep frying Instructions: To prepare the pie dough, beat together the butter, sugar, and salt for 3 minutes on medium speed in the bowl of an electric mixer. Add the egg and beat for 30 seconds. Add the flour and water and beat for 15 seconds. Turn off the machine, scrape down the sides of the bowl, and beat again for 10 seconds. Sccop up the dough with your hands and form it into a 1-inch thick disk. Wrap in plastic wrap and refrigerate for at least 1 hour. Melt the butter over medium-high heat in a medium-sized saute pan. Saute the peaches and sugar until the sugar is dissolved, about 2 minutes. Add the jam or preserves, cayenne, and white pepper; cook, stirring frequently, for 3 minutes. Cool for 10 minutes. On a lightly floured surface, roll out the dough into a 16 by 11-inch rectangle about 1/8 inch thick. Cut out 6 5 1/4-inch circles. (For a more free-form shape, divide the dough into six pieces and roll out.) Place the circles on a baking sheet lined with parchment or wax paper. Fill the lower half of each circle with about 1/4 cup of the cooked peaches. Fold the top half of the dough over the filling and crimp the edges securely with a fork. Refrigerate for 20 minutes before frying. Heat 2 1/2 inches of vegetable oil to 350 degrees in a heavy 4-quart saucepan. Fry pies 2 or 3 at a time until golden brown, 1 1/2 to 2 minutes per batch. Drain on paper towels. Keep warm in a 200 degree oven until all the pies are fried. Serve immediately with ice cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42102,"Cinnamon Bread 1/2 cup warm water (100 degrees F to 110 degrees F) 3/4 teaspoon active dry yeast 1 tablespoon plus a pinch of granulated sugar 1 1/2 cups bread flour 1/2 teaspoon salt 2 tablespoons unsalted butter, melted and cooled Cooking spray 1/4 cup granulated sugar 1/4 cup packed light brown sugar 1 tablespoon ground cinnamon 6 tablespoons unsalted butter, melted 2 tablespoons light corn syrup 1 1/4 cups confectioners' sugar Pinch of salt 2 tablespoons unsalted butter, melted 3 to 5 tablespoons milk Instructions: Make the dough: Combine the warm water, yeast and a pinch of granulated sugar in a small bowl and let sit until foamy, 5 to 8 minutes. Meanwhile, whisk the bread flour, remaining 1 tablespoon granulated sugar and salt in a stand mixer. Add the yeast mixture and melted butter to the flour mixture. Knead with the dough hook on medium speed until the dough is smooth and elastic, about 8 minutes. Transfer to a bowl coated with cooking spray. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Lightly spray a baking sheet with cooking spray. Punch down the dough and transfer to a work surface; knead a few times. Cut in half and gently shape into two 3-by-6-inch loaves (do not overwork the dough). Place the loaves 3 inches apart on the prepared pan. Lightly spray the loaves with cooking spray and cover with plastic wrap. Let rise in a warm place until puffy, 30 minutes to 1 hour. Make the topping: Whisk the granulated sugar, brown sugar and cinnamon in a small baking dish. Whisk the melted butter and corn syrup in another small baking dish. Preheat the oven to 350 degrees F. Line two 9-by-5-inch loaf pans with parchment paper, leaving a 2-inch overhang on all sides. Cut 4 deep slashes across the top of each loaf (the loaves will look deflated). Dip each loaf in the butter-corn syrup mixture, turning to coat, then coat with the cinnamon sugar, making sure to get the sugar in the crevices. Place the loaves in the prepared pans. Drizzle with any remaining butter mixture and sprinkle with any remaining cinnamon sugar. Bake until light brown, 25 to 30 minutes. Lift the bread out of the loaf pans using the parchment overhang and transfer to a rack. Let cool in the paper, about 15 minutes. Meanwhile, make the glaze: Whisk the confectioners' sugar, salt, melted butter and 3 tablespoons milk in a bowl until smooth. Whisk in up to 2 more tablespoons milk as needed to loosen. Drizzle on the warm loaves or serve on the side for dipping. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 42103,"Green Risotto 2 cups water 1 quart vegetable stock 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 tablespoon butter 1 medium onion, finely chopped 2 cups arborio rice 1/2 cup dry white wine or dry sherry 1 pound triple washed spinach, chopped 1 cup loosely packed basil leaves, chopped or torn 1/2 cup flat-leaf parsley, a couple of handfuls, chopped Coarse salt and freshly ground black pepper 1/4 teaspoon nutmeg, grated or ground 1/2 to 2/3 cup grated Parmigiano-Reggiano, 2 or 3 handfuls Instructions: Bring water and stock to a boil, then reduce heat to low to keep warm. In a large skillet, heat oil and butter over medium to medium high heat. Add onions and saute 3 minutes. Add arborio rice and saute, 2 or 3 minutes more. Add wine or sherry and allow liquid to absorb, 1 minute. Add 1/2 the stock or broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed, then add more liquid, a few ladles at a time. When liquid cooks out, ladle in a bit more. When risotto has cooked almost to al dente, about 18 minutes, fold in spinach, basil and parsley. Season risotto with nutmeg, salt and pepper and stir in any remaining broth. Risotto will cook 22 minutes, total. Stir in cheese and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 42104,"Italian Chicken Salad in Lettuce Cups 10 cups coarsely shredded cooked chicken (from about 3 purchased roasted whole chickens) 2 cups roasted red and yellow bell peppers, drained, patted dry, and coarsely chopped 1 1/4 cups paper-thin slices red onion 3/4 cup chopped fresh Italian parsley leaves 3/4 cup slivered almonds, toasted 1/2 cup drained capers 1 1/2 cups (about) Red Wine Vinaigrette, recipe follows Salt and freshly ground black pepper 24 butter lettuce leaves (from about 3 large heads) 1 (4-ounce) piece Parmesan, shaved with vegetable peeler Instructions: Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste. Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve. Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups. 1/2 cup red wine vinegar 1/4 cup lemon juice 2 teaspoons honey 2 teaspoons salt Freshly ground black pepper 1 cup olive oil Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified. Yield: 1 3/4 cups ","[Barolo, Barbaresco, Chianti, Valpolicella]

" 42105,"Old Clothes (Beef Stew): Ropa Vieja 1 (2 1/2-pound) flank steak, halved lengthwise 2 bay leaves 1 carrot, sliced 2 onions, julienne 1 tablespoon dry oregano 1 red pepper, julienne 1 green pepper, julienne 2 garlic cloves, chopped 2 tablespoons olive oil 1/2 cup sherry 2 cups whole tomatoes, canned 1 teaspoon ground cumin Salt and pepper Serving suggestion: white rice Instructions: Boil the flank steak with bay leaves, carrots, 1 onion, and oregano with enough water to cover the ingredients. Cook for 1 to 1 1/2 hours. Drain and let the meat cool, cut into 2-inch cubes and then shred. Saute the remaining onion, peppers, and garlic in olive oil until translucent. Deglaze with sherry. Add tomatoes and cumin. Cook for 15 minutes. Add the shredded meat and cook for 1/2 hour. Season with salt and pepper. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 42106,"Strawberry Upside-Down Cake Cooking spray, for ramekins 1/4 cup sugar, for ramekins 8 strawberries, tops removed 1 1/2 cups self-rising flour 1/4 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons butter, softened 4 tablespoons mascarpone, room temperature 1/2 cup sugar 1/4 cup brown sugar 2 large eggs 1 teaspoons vanilla extract 1/2 cup buttermilk 1/2 cup strawberry nectar Powdered sugar, to garnish Instructions: Preheat oven to 350 degrees F. Spray 8 (4-ounce) ramekins with cooking spray. Using a 1/4 cup of sugar, coat each greased ramekin with a good sprinkle. Slice strawberries in quarters, and arrange in a spiral pattern on the bottom of each ramekin. In a medium bowl, whisk together the flour, baking soda and salt. In a large bowl with an electric mixer, cream together butter, mascarpone and the sugars. Beat in the eggs, 1 at a time, followed by vanilla extract. Mix in half of the flour mixture, followed by the buttermilk. Stir in the remaining flour mixture, followed by the strawberry nectar. Stir well to remove any lumps. Pour the mixture into each ramekin over the strawberries and tap the ramekins on counter to release any air bubbles. Arrange the ramekins on a half sheet tray. Bake until a toothpick inserted into the center of the mini cakes comes out clean, about 25 to 28 minutes. Let the cakes cool for 2 minutes, then run a knife along the outside edge of the ramekin and invert the ramekins onto serving plates. Sprinkle with powdered sugar and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 42107,"Cooler Sangria Two 750-milliliter bottles red wine (or one 1.5-liter bottle) 2 cups freshly squeezed orange juice 1/2 cup sugar Mixed cut fresh fruit such as apples, pears, pineapples, peaches or grapes, as needed Instructions: Add the wine, orange juice, sugar, fruit and plenty of ice to a clean cooler. Let sit for at least 1 hour. Serve the sangria right out of the spout.
","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 42108,"Long Stem Strawberry Stuffed with Purple Haze Goat Cheese 2 tablespoons heavy cream 1/2 pound goat cheese (recommended: Purple Haze) 5 long stem strawberries 10 fresh mint leaves 1/4 pound fresh brioche Olive oil, for brushing Salt Freshly ground black pepper Instructions: Whip heavy cream into goat cheese until mixture is smooth and creamy. Prepare strawberries by picking leaves off of the stem and cutting them in half. Use a melon baller to scoop out a hole in the strawberry. Using a pastry bag and tip, pipe goat cheese filling into the strawberry. Garnish with mint leaves. Preheat oven to 350 degrees F. Cut brioche into cracker size pieces. Brush with olive oil and season with salt and pepper. Toast in oven until hard like a cracker. When cooled, pipe just a little goat cheese on the cracker and top with a filled strawberry. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 42109,"Roasted Butternut Squash Salad with Warm Cider Vinaigrette 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced Good olive oil 1 tablespoon pure maple syrup Kosher salt and freshly ground black pepper 3 tablespoons dried cranberries 3/4 cup apple cider or apple juice 2 tablespoons cider vinegar 2 tablespoons minced shallots 2 teaspoons Dijon mustard 4 ounces baby arugula, washed and spun dry 1/2 cup walnuts halves, toasted 3/4 cup freshly grated Parmesan Instructions: Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 42110,"Tuna Kofte with Pomegranate Molasses-Mint Glaze with Crushed Spicy Hummus 1/2 cup pomegranate molasses 1 tablespoon clover honey 2 teaspoons fresh lemon juice 2 teaspoons Dijon mustard 8 fresh mint leaves, finely chopped Kosher salt and freshly ground black pepper 5 tablespoons canola oil 1 small red onion, finely diced 2 cloves garlic, smashed to a paste 3 tablespoons tomato paste 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/8 teaspoon cayenne pepper 1 1/2 pounds fresh tuna 1/4 cup chopped fresh flat-leaf parsley, plus whole leaves for serving Zest of 1 lemon Kosher salt and freshly ground black pepper Crushed Spicy Hummus, for serving, recipe follows Three 15-ounce cans chickpeas, drained, rinsed well and drained again 1/4 cup tahini 2 teaspoons toasted sesame oil 1 to 2 teaspoons honey 4 cloves garlic, smashed 1 serrano cl, sliced Juice of 1 lemon Few dashes hot sauce, such as Tabasco, optional Kosher salt and freshly ground black pepper 1/2 cup extra-virgin olive oil Fresh flat-leaf parsley leaves, for garnish Instructions: Special equipment: 12 wooden skewers soaked in water for 1 hour For the glaze: Whisk together the pomegranate molasses, honey, lemon juice, mustard and mint and season with salt and pepper. Let the glaze sit at room temperature for at least 30 minutes. For the kofte: Heat 2 tablespoons canola oil in a small saute pan over high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the tomato paste, cumin, allspice and cayenne, and cook 1 minute more. Remove from the heat and let cool slightly. Cut the tuna into large chunks and add it to a food processor along with the cooled spice mixture, the 1/4 cup chopped parsley and lemon zest. Season with salt and pepper. Process until fairly smooth. Transfer to a bowl and chill for at least 1 hour. Preheat a charcoal grill to high heat using the direct heat method. Divide the tuna mixture into 12 equal portions and roll into footballs. Brush the koftes with some of the remaining oil and sprinkle with salt and pepper. Grill until golden brown and slightly charred on all sides and just cooked through, about 2 minutes per side. Reserve some of the glaze for serving, and then brush the koftes with some of the remaining glaze each time you turn. Transfer the skewers to a platter and mound some of the Spicy Hummus next to them. Drizzle the kebabs with more glaze and scatter the parsley leaves over the top. Put two-thirds of the chickpeas in a food processor along with the tahini, sesame oil, honey, garlic, cl, lemon juice, hot sauce if using and season with salt and pepper. Puree until almost smooth. With the machine running, drizzle in enough olive oil to make a smooth but thick puree. Transfer to a serving bowl. Put the remaining chickpeas in a bowl and mash coarsely with a potato masher. Spoon the mashed chickpeas on top of the puree. Drizzle with olive oil and scatter parsley leaves over the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 42111,"Apple Muffins Nonstick cooking spray 1/4 cup chopped pecans
3/4 cup plus 2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/4 cup canola oil
2 large eggs
1 cup natural applesauce
1 teaspoon vanilla extract
3/4 cup low fat buttermilk
1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces Instructions: Preheat the oven to 400 degrees F. Coat a 12-capacity standard muffin pan with cooking spray. In a small bowl, mix together the pecans, 2 tablespoons of the brown sugar and the cinnamon. In a medium bowl, whisk together the all-purpose and whole wheat flour, baking soda and salt. In a large bowl, whisk the remaining 3/4 cup sugar and the oil until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla. Whisk in the flour mixture in two batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks. Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden pick inserted in center of one of the muffins comes out clean, 20 to 25 minutes. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 42112,"Orange Blossom Margarita 2 ounces tequila, preferably a good-quality blanco 1 1/2 ounces fresh lime juice (from 2 limes) 1 ounce Honey Syrup, recipe follows 1/2 ounce orange-flavored liqueur, such as Grand Marnier Kosher salt, for the rim of the glass, optional 1/2 to 1 teaspoon orange flower water Mandarin orange with stem and leaf or orange slices, for garnish 2/3 cup honey 1/3 cup water Instructions: Combine the tequila, lime juice, honey syrup and orange-flavored liqueur in a cocktail shaker filled with ice. Cover the shaker, and shake well to combine and chill the ingredients. Spread the salt in a flat dish. Dampen a paper towel with some orange flower water and run it along the rim of a margarita glass. Press the rim into the salt to coat. Strain the margarita into the glass. Cut an \X\ into the bottom of the orange almost all the way through, leaving the stem end intact. Slide the orange onto the side of the glass as garnish, and serve. Cook the honey and water in a small saucepan over medium heat, stirring occasionally, until the honey is melted, about 2 minutes. Let cool completely. (The honey syrup can be refrigerated for up to a month.) ","[Tequila, Mezcal, Cava, Moscato]" 42113,"Spicy Asian Chicken Lollipops 24 chicken wing drummettes 1/2 cup rice wine vinegar 1/4 cup honey
1/4 cup kosher salt
1/4 cup soy sauce
1 teaspoon black peppercorns
Pinch red pepper flakes
3 cloves garlic, skin-on, smashed 2 star anise
1 bay leaf
One 1-inch piece ginger, sliced 1/4-inch thick
1 tablespoon Chinese five-spice powder 1 tablespoon granulated garlic
1 tablespoon ground ginger
1 tablespoon dry mustard
1 tablespoon paprika
1 teaspoon kosher salt
1/4 teaspoon cayenne
1/2 cup sweet soy sauce 1/4 cup rice wine vinegar
1 1/2 tablespoons Vietnamese fish sauce
2 tablespoons honey
1 teaspoon red pepper flakes
Peanut oil, for deep-frying
2 tablespoons finely diced red pepper 2 tablespoons finely sliced scallions, cut on the bias
1/4 cup fresh cilantro leaves 1 tablespoon sesame seeds, toasted
Instructions: Prepare the lollipops: With a knife or kitchen shears, cut the skin and tendons around the bottom (the narrow end) of each drummette. Use a paring knife to scrape the meat from to bottom toward the top of the bone to form a lollipop shape; make sure the bone is scraped completely clean. Make the brine: To a saucepan, add 1 1/2 cups water and the vinegar, honey, salt, soy sauce, peppercorns, pepper flakes, garlic, star anise, bay leaf and ginger. Bring to a simmer over medium-high heat, stirring occasionally. Pour the brine into a large bowl and add 1 1/2 cups ice to cool it down quickly. Add the chicken lollipops to the brine, cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour. Remove the chicken and pat dry. Preheat the oven to 350 degrees F. Prepare the dry rub: In a large bowl, combine the five-spice powder, garlic, ginger, mustard, paprika, salt and cayenne. Mix well to blend. Set aside 1 tablespoon of the rub for later use in sauce, then add the chicken and coat thoroughly with the rub. Arrange the chicken on a baking sheet, transfer to the oven and cook for 20 to 25 minutes, or until the skin begins to turn golden. (This helps render some of the fat, so the drummettes fry up nice and crispy.) Remove from oven and set aside. While the drummettes are cooking, prepare the sauce: To a medium saute pan, add the sweet soy sauce, vinegar, fish sauce, honey, pepper flakes and 2 tablespoons water. Bring to a simmer over medium heat; cook until the sauce has reduced by a third or so, about 10 minutes. Stir in the reserved tablespoon of the dry rub and keep warm while you fry the wings. Fill a large, heavy pot with 2 to 3 inches of oil, and heat to 350 degrees F over medium-high heat. Working in batches, fry the chicken wings in the oil until brown and crispy, 6 to 7 minutes. With a spider or slotted spoon, remove the fried chicken to a large mixing bowl. Add the sauce to the chicken and toss to coat. Transfer the chicken lollipops to a serving platter and garnish with the red pepper, scallions, cilantro and sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42114,"Big Island Tomato and Maui Onion Salad Freshly ground black pepper 6 cups mesclun greens 1 pint yellow tear-drop tomatoes, halved 1 pint red tear-drop tomatoes, halved 3 large tomatoes, cut into 1-inch pieces 1 Maui onion, cut into 3/4-inch pieces Maui Onion Dressing, recipe follows Salt 1 large Maui onion 2 tablespoons olive oil, plus 1/4 to 1/2 cup Salt Freshly ground black pepper Instructions: In a bowl, combine the tomatoes and Maui onion. Season with salt and pepper and toss to combine. Add the Maui Onion Dressing and toss to combine. Place the greens on a large platter and season with salt. Top with the tomato salad and serve. Preheat the oven to 350 degrees F. Place the onion on a large piece of aluminum foil. Drizzle the onion with 2 tablespoons of the olive oil and season with salt and pepper. Wrap the onion tightly in the foil and roast until tender and lightly golden brown, about 50 minutes to 1 hour. Remove from the oven and cool. When cool, roughly chop the onion and place in the bowl of a food processor. Process until smooth. With the machine running, slowly add the remaining 1/4 to 1/2 cup olive oil through the feed tube, until the dressing is smooth. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 42115,"Avocado Emoji Swiss Roll 7 tablespoons unsalted butter, softened 2/3 cup confectioners' sugar 2 large egg whites 1 cup all-purpose flour Juniper green gel food color Neon yellow gel food color Brown gel food color 4 large eggs 3/4 cup granulated sugar 1 tablespoon vegetable oil 2 tablespoons buttermilk 1 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt Confectioners' sugar, for sprinkling 2 ripe avocados 1/2 lemon 3 to 4 cups confectioners' sugar
1/4 cup granulated sugar Instructions: For the inlay paste: In the bowl of an electric mixer, cream together the butter and confectioners' sugar. Add the egg whites and beat again until incorporated, about 2 minutes. Sift the flour into the mixing bowl and beat on low speed until just combined. Divide the mixture between four bowls. Tint the first bowl of paste with the juniper green food color; begin with 1/8 teaspoon, mixing and adding a little color at a time, until a dark green color is achieved. Tint the second bowl of paste with a dab (the amount picked up on the end of a toothpick) of juniper green food color and dabs of neon yellow food color. Mix until a light avocado color is achieved. Tint the third bowl with two dabs of neon yellow gel food color and mix until bright yellow is achieved. Tint the fourth bowl using the brown food color; begin with 1/8 teaspoon and add more until a dark brown color is achieved. Transfer each color to a piping bag with a small hole snipped in the end. You may also fit each bag with a small round decorator tip, if desired. Cut a sheet of parchment paper to fit inside a 15-by-10-inch jelly roll pan. Print the Avocado Emoji Template (link below) and trace the pattern onto the piece of parchment paper using a pencil. Flip the paper over so that the side with the drawn emojis is touching the pan. You should be able to see the images through the paper. Pipe a line of yellow paste around the face (oval part) of the avocado, then use the brown paste to fill in the round shape in the center (the avocado pit). Fill in the yellow outline using the light green paste. Finally, use the dark green to pipe the avocado shell-shape. Transfer the pan with the piped images to the freezer while you prepare the cake batter.
For the cake roll: Preheat the oven to 350 degrees F.
In the bowl of an electric mixer, beat the eggs on high speed using the whip attachment until they lighten in color considerably and have the appearance of yellow cake batter, about 5 minutes. With the mixer still running, slowly add the granulated sugar and oil to the whipped eggs. Next, add the buttermilk and vanilla extract. Sift together the flour, baking powder and salt. Slowly add the dry ingredients to the liquid ingredients. Mix until well combined. Pour the batter into the prepared jelly roll pan and over the inlay paste emojis. Smooth the batter using a rubber spatula to distribute it evenly.
Lay a large cotton tea towel on a work surface. Sprinkle the towel with confectioners' sugar and rub the sugar into the towel with your hands. Set aside. Bake until the cake springs back when pressed with fingers, 10 to 12 minutes (check at 10 minutes). Immediately turn the cake out onto the tea towel--do this without delay! Peel off the parchment to reveal the avocado design. Gently flip the cake over so that the avocados are against the tea towel. Immediately roll the cake into the tea towel, beginning at the narrow end. Roll as evenly as possible. Place the cake in the towel on a refrigerator shelf and chill for 1 hour. For the avocado frosting: Halve and pit the avocados. Using a spoon, scoop the avocado from the skins and place in the bowl of an electric mixer. Squeeze the juice from the lemon half into the bowl over the avocados. Mix on high speed until the avocados are creamed with just a few pea-sized solid pieces of avocado in the mixture. Add the confectioners' sugar a little at a time until thick, spreadable frosting forms. For the cake assembly: Remove the cake from the refrigerator and gently unroll; allow the most tightly rolled end to remain slightly curled. Apply the avocado frosting to the cake in a smooth even layer using an offset spatula. Re-roll the cake and then roll it up in the tea towel. Refrigerate until firm, about 1 hour. Combine the granulated sugar and 1/4 cup water in a saucepan and place over medium-high heat. Heat, stirring, until the sugar is melted. Transfer to a small bowl and allow to cool to just warm. Remove the cake from the refrigerator. Brush the outside of the cake with the simple syrup using a pastry brush. Apply the syrup in an even layer to remove the dusty confectioners' sugar appearance. Serve the cake immediately or cover with plastic wrap and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42116,"Buttermilk-Herb Dressing 3/4 cup mayonnaise 1/4 cup chopped fresh leafy herbs (parsley, chives, basil and/or dill) Kosher salt and freshly ground black pepper 1/4 cup buttermilk Instructions: Whisk together the mayonnaise, herbs and a generous pinch of salt in a small bowl. Whisk in the buttermilk and a couple turns of freshly ground black pepper until blended. ","[Chardonnay, Sauvignon Blanc, Riesling]" 42117,"Kale Polenta 1 tablespoon plus 1 teaspoon Maldon or another flaky sea salt 2 cups coarse stone-ground polenta 1/4 cup extra-virgin olive oil 1/2 cup Kale Puree, recipe follows 2 ounces Parmesan cheese, finely grated 3 tablespoons mascarpone Coarsely ground black pepper 5 medium garlic cloves, peeled Kosher salt 1 pound Tuscan kale, thick stems removed (about 1/2 pound after trimming) 1 teaspoon Maldon or another flaky sea salt 1/2 cup extra-virgin olive oil Instructions: Combine 7 cups of water and the salt in a medium pot and bring the water to a boil over high heat. Gradually add the polenta, whisking as you pour. Keep whisking until the polenta starts to thicken and looks like it's one with the water, about 2 minutes. Turn the heat to low (the polenta should steam and tremble, but only rarely erupt with bubbles) and cook, stirring every now and again, until the polenta is tender but still coarse in texture, about 45 minutes.
Stir in the olive oil, kale puree, and most of the Parmesan and keep cooking, stirring occasionally, for a few minutes more. Take the pot off the heat and fold in 2 tablespoons of the mascarpone (it's nice to run into a little pocket of mascarpone, so don't stir too much). Top with the remaining mascarpone and Parmesan, and as much black pepper as you'd like. Put 4 of the garlic cloves in a medium pot, fill it with water, cover, and bring the water to a boil over high heat. Add enough kosher salt so that the water tastes slightly salty and add the kale, prodding to submerge it. Cook uncovered until the kale is tender and tears easily, 2 to 3 minutes.
Fish out the boiled garlic cloves from the pot and reserve them. Drain the kale in a colander and when it's cool enough to handle, squeeze out as much water as you can. Roughly chop the kale, the boiled garlic, and the raw garlic.
Combine the kale, garlic, and Maldon salt in a food processor. Process, stopping occasionally to prod and stir, for about 45 seconds, then add the oil and process, stirring once or twice, to a fairly smooth puree. Whenever I make this at one of my restaurants, I use a Vita-prep to make the puree silky smooth, but I like a slightly coarse puree too.
The puree keeps in an airtight container in the fridge for up to 5 days.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 42118,"Coffee-Macadamia Biscotti 1 3/4 cups all-purpose flour (see Cook's Note) 2/3 cup sugar plus extra for sprinkling 2 tablespoons instant espresso powder 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 4 tablespoons unsalted butter, at room temperature 2 large eggs plus 1 large egg white, lightly beaten 1 teaspoon pure vanilla extract 1 1/2 cups salted macadamia nuts, roughly chopped Instructions: Preheat the oven 350 F and line a baking sheet with parchment and set aside. Pulse the flour, sugar, espresso powder, baking powder and salt in a food processor until combined. Add the butter and pulse until the mixture looks like sand.
Whisk the eggs, 1 tablespoon water and vanilla together in a large bowl until well mixed then add the flour mixture and stir until a crumbly dough forms. Press together and knead to a moist, uniform dough. Knead in the macadamia nuts. Divide the dough in half and shape each into an 11-by-2-inch log on the prepared baking sheet, keeping 3-inches between the logs. Brush each log with egg white and sprinkle all over with sugar. Bake for 30 minutes. Cool the logs for 5 minutes on the baking sheets and then transfer to a cutting board. Cut 1/2-inch thick slices using a sharp serrated knife. Return to the baking sheet and bake again, turning halfway though, until firm and browned, 25 minutes more. Transfer to a wire rack to cool. Store at room temperature in an airtight container for up to 2 weeks. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 42119,"Stuffed Cabbage with Tomato Sauce 8 large Savoy cabbage leaves Kosher salt, as needed 1 3/4 pounds ground beef 1 cup cooked converted rice 1/4 cup sour cream 2 teaspoons kosher salt 2 tablespoons unsalted butter 1 medium yellow onion, chopped 3 cloves garlic, minced 1 teaspoon sweet paprika 1/4 teaspoon ground allspice Freshly ground black pepper 2 cups whole, peeled canned tomatoes (with puree) roughly chopped 1 cup chicken broth, homemade or low-sodium canned 1 teaspoon kosher salt 1 bay leaf Freshly ground black pepper Instructions: Make the cabbage rolls: Bring a large pot of salted water to a boil. Add the cabbage leaves and cook, until tender, about 4 minutes. Drain the leaves into a colander in the sink and refresh under cold running water. Set aside. In a large bowl, place the beef, rice, sour cream, and 2 teaspoons salt. Heat the butter in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 7 minutes. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more. Add the onion mixture to the beef mixture, and mix until well combined. Season with pepper to taste. Lay the cabbage leaves on a work surface and blot dry with paper towels. Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves. Place about 1/2 cup of the beef mixture in the bottom center of each roll. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed. Repeat with the remaining leafs. Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish. Preheat the oven to 375 degrees F. Make the tomato sauce: In a medium saucepan, combine the tomatoes, broth, salt, and bay leaf. Bring to a boil and season with pepper to taste. Pour over the cabbage rolls and cover the baking dish tightly with foil. Bake for 1 hour. Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more. Serve in the gratin dish. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 42120,"Homemade Donuts with Mexican Chocolate Sauce 1 cup whole milk 1/2 orange, zested 1/3 cup sugar 1/2 cup Mexican cocoa 1/2 cup light corn syrup 2 tablespoons bittersweet chocolate chips 1/2 cup sugar 1 teaspoon Chinese cassia cinnamon Donuts:
1/2 cup water 1 tablespoon Mexican vanilla extract
4 tablespoons butter 1 tablespoon sugar 1/2 teaspoon kosher salt 1 cup all-purpose flour Vegetable oil, for frying
4 eggs Brown paper bag Instructions: In a medium saucepan, over low heat, bring the milk, orange zest and sugar to a low simmer. Whisk in the cocoa, light corn syrup, and the chocolate chips. Stir until the mixture is smooth. Remove from the heat and reserve.
Cinnamon Sugar:
In a small bowl, combine the sugar and cinnamon Reserve.
Put the water, vanilla, butter, sugar, salt, and the orange zest into a medium saucepan and bring to a simmer over medium-high heat. Remove the mixture from the heat and add the flour. Stir with a wooden spoon until the flour is incorporated and begins to pull away from the sides of the pan, about 8 minutes.
Fill a large Dutch oven, over medium heat, halfway with vegetable oil and heat to 360 degrees F. Put the flour mixture into a large bowl. Using a hand mixer, slowly add the eggs 1 at a time. The mixture will break apart as you add each egg but will become smooth again once the egg is incorporated. Make sure each egg has been incorporated into the batter before adding the next.
Oil a 1-ounce ice cream scoop and scoop the batter into the hot oil. Fry the dough balls, in batches, until they are a deep golden brown on all sides. Test a fried donut to make sure that the center is cooked and then remove them from the oil. Frying will take about 8 minutes per batch.
Put a few donuts into a brown paper bag and pour in 2 tablespoons of the cinnamon sugar mixture. Close the bag and shake. Repeat steps. Serve with chocolate sauce for dipping. ","[Chardonnay, Pinot Grigio, Riesling, Tempranillo]" 42121,"Spicy Vegetarian Peanut Noodle Salad 2/3 cup creamy peanut butter 1 tablespoon sesame oil 1/3 cup rice or red wine vinegar 1 tablespoon red cl flakes 1 tablespoon sugar 1 tablespoon Dijon mustard 1 tablespoon coarse ground coriander 2 tablespoons naturally brewed soy sauce 1/2 cup canola oil 1 pound spaghetti, cooked and refreshed 1 English cucumber, halved and 1/8-inch slices 1 red bell pepper, julienned 1 bunch scallions, sliced 1/2 cup chopped roasted (salted) peanuts for garnish Instructions: In a bowl, whisk together the peanut butter, sesame oil, vinegar, cl, sugar, Dijon, coriander and soy until smooth. Whisk in the canola oil and check for seasoning. In a large bowl, toss dressing with the pasta, cucumbers, bell pepper and scallions. Check for seasoning. PLATING: Serve in large serving bowl. Garnish with peanuts. BEVERAGE: Sparkling water with fresh lime and lemon. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 42122,"Sweet Onion and Catfish Hush Puppies with Comeback Sauce One 16-ounce jar mayonnaise 1/4 cup sambal cl sauce
1/4 cup ketchup
2 tablespoons lemon juice
1/2 tablespoon Louisiana-style hot sauce
1/2 tablespoon smoked paprika
1/2 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon stone-ground mustard
1 teaspoon salt, or more as needed
1/2 teaspoon ground black pepper, or more as needed
1 pound unsalted butter, at room temperature 1/3 cup sorghum molasses
1 1/4 teaspoons kosher salt
3 ounces catfish fillet, cut into small bits (roughly 1/4-inch dice) 1/8 teaspoon kosher salt
1/8 teaspoon sugar
2 cups high-quality fine white cornmeal 1 tablespoon sugar
2 teaspoons kosher salt, plus more for sprinkling
1 teaspoon baking powder
3/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 cup full-fat buttermilk
1 large egg
1/2 small sweet onion, diced small (1/4 inch)
1 quart vegetable oil Handful fresh chives, cut into small rings Instructions: For the comeback sauce: Combine mayonnaise, sambal, ketchup, lemon juice, hot sauce, smoked paprika, Worcestershire, garlic powder, mustard, salt and pepper in a medium mixing bowl. Whisk together until the mixture is smooth and everything is well incorporated. Taste and adjust seasoning. For the whipped sorghum butter: Add the butter, molasses and salt to a stand mixer fitted with a whisk attachment, or to a medium bowl if you're using a hand mixer or whisk. Mix on medium speed until well-combined and the butter is lightened and fluffy. For the catfish: Combine the catfish with salt and sugar in a bowl. Refrigerate. For the hush puppies: Combine cornmeal with sugar, salt, baking powder, garlic powder, onion powder, smoked paprika, black pepper and cayenne in a medium bowl. Whisk thoroughly to combine these dry ingredients. Whisk together the buttermilk and egg in a separate bowl until there are no specks of egg and it becomes a smooth and homogenous mixture. Retrieve the quick-cured catfish from the fridge, and add the catfish and diced onion to the dry ingredient mixture. Quickly stir together to coat the onion and catfish bits with cornmeal and spices. Add the buttermilk and egg and mix quickly with a spatula or wooden spoon until everything is well combined and the batter stiffens up pretty quickly as the cornmeal soaks up the buttermilk. Cover your batter and refrigerate for a few minutes while you prepare your pot for frying. Add vegetable oil to a heavy-bottomed pot or Dutch oven no larger than 8 inches across\u2014it's necessary for deep frying to have at least 2 inches of oil. Heat the oil over medium heat, bringing it up to 350 degrees F, using a thermometer to check the temperature. (If you don't have a thermometer, you can tell that the oil is ready when you add a small pinch of flour and it immediately sizzles and fries. You can fry without a thermometer if you're feeling bold, but just be careful that your oil doesn't get too hot or cold\u2014you could either burn your hush puppies or end up with greasy ones\u2014and no one wants that!) Once the oil is up to 350 degrees F, pull your batter from the fridge and begin to scoop it into the hot oil. We like to use a 3/4-ounce cookie scoop, but you could also use two spoons to scoop and drop roughly tablespoon-sized dollops into the hot oil. Fry as many hush puppies as comfortably fit into the pot at once\u2014they should definitely have some room to expand and get crispy. It's okay to fry in several batches. Fry the hush puppies for 2 minutes, then turn them over and fry until golden brown and fluffy on the inside, another 2 minutes. Remove with a slotted spoon or spider, moving them to a plate or tray lined with paper towels to help drain any excess oil. Sprinkle the hush puppies with a little salt while they're still hot. Repeat this process until all your hush puppies are cooked and seasoned. Pile the hushpuppies into a dish for serving and garnish with a nice sprinkle of the chives. Serve them nice and hot with 1 cup comeback sauce and 1/4 cup whipped sorghum butter, or your favorite sauces. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42123,"Asian Salad Chicken Soup 2 cups chicken, veal, fish or vegetable stock 2 cups water 2 tablespoons soy sauce 4 cups mushrooms, wiped clean, trimmed and thinly sliced 2 nickelsize slices of fresh ginger 1/4 teaspoon dried red pepper flakes 2 tablespoons Oriental sesame oil 2 tablespoons vegetable oil 2 tablespoons rice vinegar 3 cups bean sprouts 4 scallions (green onions), thinly sliced 1 bunch of watercress, rinsed and stemmed Salt and freshly ground black pepper 1 pound skinless, boneless chicken breasts, diced into 2 inch cubes 2 tablespoons black or toasted white sesame seeds, optional Instructions: In a large saucepan, over high heat, bring the stock, water, soy sauce, mushrooms, ginger and red pepper flakes to a boil. Lower the heat simmer, covered for 10 minutes or until the mushrooms are tender. Blend the sesame, vegetable oils and rice vinegar. Toss this dressing with the bean sprouts, scallions and watercress and season to taste with salt and pepper. Divide this salad among 4 soup bowls and reserve for later. When the mushrooms are tender, add the chicken to the soup and simmer, over moderate heat, uncovered for 5 minutes or until the chicken is cooked through. Season to taste with salt and pepper. Remove the ginger slices, then ladle the hot soup over the bean sprout mixture and garnish with sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42124,"Full House: Coconut Cupcakes, Lemon Curd Filling, Coconut-Lemon Buttercream Frosting, Toasted Coconut 9.6 ounces cake flour 4 teaspoons baking powder 3/4 teaspoon salt 4 egg whites 1 1/2 cups sugar 3/4 cup butter 1 cup coconut milk 1 teaspoon coconut extract 1 cup sugar 3 eggs 1/2 cup butter, melted 4 lemons, zested 1 cup lemon juice, freshly squeezed 8 ounces (2 sticks) butter 1 pound powdered sugar, sifted 1 teaspoon coconut extract 1 teaspoon lemon extract 1 lemon, zested 1 cup shredded coconut Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 15 regular-size cupcake liners. In a medium mixing bowl, sift together the cake flour, baking powder and salt. Whisk together thoroughly. In the bowl of an electric stand mixer with the whisk attachment, whisk the egg whites until foamy. Gradually add 1/2 cup sugar and whisk until the eggs whites form a soft meringue. Remove the egg white mixture from the mixing bowl and set aside. Using the paddle attachment, cream together the butter and remaining 1 cup sugar. Scrape down the sides of the bowl and add the flour and coconut milk, alternating between the two, beginning and ending with the flour. Once all the flour has been added, mix until smooth. Scrape down the sides and beat in the egg white mixture until smooth. Fill the cupcake liners two-thirds full and bake until the tops are golden brown and the cupcakes are baked through, about 25 minutes. Rotate the cupcake pans halfway through the baking process. For the lemon curd: In a microwave-safe bowl, whisk together the sugar and eggs. Stir in the butter, lemon zest and lemon juice and mix until smooth. Microwave on high for 1 minute and stir. Repeat 5 times, or until thick. For the buttercream: In the bowl of an electric stand mixer using the paddle attachment, cream the butter until smooth. Gradually add the powdered sugar and beat until smooth. Beat in the extracts and lemon zest and beat until light and fluffy. For the coconut: While cupcakes are baking, spread the shredded coconut over a sheet pan and toast and until light brown, about 7 minutes. To assemble: Once the cupcakes are cool, core out the middle of each cupcake and generously fill with the lemon curd. Fill a pastry bag equipped with desired pastry tip with coconut-lemon buttercream. Pipe the buttercream over the top of each cupcake and sprinkle with toasted coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 42125,"Sweet Potato Chips Two 8-ounce sweet potatoes, unpeeled 3 tablespoons olive oil 1 tablespoon herbes de Provence Kosher salt and freshly ground pepper 1/2 cup mayonnaise 2 tablespoons Dijon mustard 2 tablespoons honey 1 tablespoon lemon juice Zest of 1/2 large lemon Kosher salt and freshly ground pepper Instructions: For the chips: Position a rack in the center of the oven and preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper. Using a mandoline slicer or a sharp knife, cut the sweet potatoes into 1/16-to-1/8-inch-thick slices. Place in a bowl and toss with the olive oil. Arrange in single layers on the prepared baking sheets and sprinkle with the herbes de Provence. Bake until golden, 12 to 16 minutes, checking and removing any smaller-sized chips that bake first. Season with salt and pepper. For the mayonnaise: In a small bowl, mix together the mayonnaise, mustard, honey, lemon juice, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth. Place the chips in a bowl and serve with the honey-mustard mayonnaise for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 42126,"Pulpo Encebollado Tacos 2 1 1/2-pound octopuses, cleaned 1 white onion, halved 1 bay leaf 3 tablespoons unsalted butter 1 red onion, thickly sliced 2 cloves garlic, minced 2 dried chiles de arbol, cut into rounds Salt and freshly ground pepper Corn tortillas, warmed, for serving
Fresh cilantro and diced white onion, for topping Lime wedges, for serving Instructions: Fill a large pot with water; add the octopuses, white onion halves and bay leaf. Bring to a boil, then reduce the heat to medium. Simmer until the octopuses are very tender, about 2 hours. Drain, discarding the onion and bay leaf. Let the octopuses cool; cut into small pieces. Melt the butter in a large nonstick skillet over medium-high heat. Add the red onion and cook, stirring, until fragrant, about 6 minutes. Add the garlic and chiles and cook, stirring, until tender, 3 more minutes. Add the octopuses and saute until lightly browned, about 5 minutes. Season with salt and pepper. Serve in tortillas; top with cilantro and diced white onion. Serve with lime wedges. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 42127,"Mini Cheesy Cornbreads 2 1/2 cups yellow cornmeal 3 tablespoons sugar
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
3/4 cup grated Parmesan
3/4 cup grated sharp white Cheddar (on the fine holes of a box grater)
1 3/4 cups buttermilk
1 stick (8 tablespoons) unsalted butter, melted and cooled, plus 2 tablespoons, cut into 4 pieces
3 large eggs
Instructions: Place four 6 1/2-inch cast-iron skillets in the oven and preheat the oven to 425 degrees F. Whisk the cornmeal, sugar, baking soda and salt in a large bowl. Add the Parmesan and Cheddar and toss lightly to mix. Whisk the buttermilk, melted butter and eggs in a second bowl. Pour into the cornmeal mixture and mix until just combined. Carefully remove the skillets from the oven. Divide the remaining 2 tablespoons butter among the skillets and let it melt. Swirl the skillets to coat them with the butter and divide out the batter. Bake the cornbreads until golden on the edges and a tester inserted in the center comes out clean. 14 to 15 minutes. Let cool on a rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 42128,"Smokey, Spicy Mashed Yukon and Sweet Potatoes 2 large sweet potatoes, peeled and cubed Olive oil, for drizzling Kosher salt and freshly ground black pepper 2 pounds Yukon gold potatoes, unpeeled Kosher salt and freshly ground black pepper 1 cup whole milk 8 tablespoons (1 stick) unsalted butter 1 to 2 tablespoons chopped canned chipotle chiles in adobo Instructions: For the sweet potatoes: Preheat the oven to 350 degrees F. Toss the sweet potato with olive oil and a sprinkle of salt and pepper on a baking sheet. Roast until tender, about 45 minutes. For the mashed potatoes: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain. Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling) and add the sweet potatoes. Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the chopped chipotles, 2 teaspoons salt and freshly ground pepper to taste. ","[Malbec, Tempranillo, Garnacha, Barbera]" 42129,"Pork-Fennel Burger 1 fennel bulb, trimmed and cut into large chunks 3 to 4 cloves garlic 2 1/2 pounds boneless pork shoulder, with some of the fat, cut into 1-inch cubes 1 tablespoon fennel seeds 1 teaspoon caraway seeds, optional 1 teaspoon salt 1/2 teaspoon pepper, or more to taste Peeled orange slices, chopped olives, chopped parsley, chopped roasted red pepper and fennel slices, to serve, optional
Instructions: If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put fennel and garlic into a food processor and pulse until just chopped; remove to a large bowl. Put pork fat in processor and grind until just chopped; add to bowl. Working in batches, process meat with fennel seeds, caraway, if using and 1 teaspoon salt and 1/2 teaspoon pepper, until meat is just chopped (be careful not to over-process). Add to bowl and mix well. Shape mixture into 8 patties. To broil or grill, cook about 5 minutes on each side, turning once after 4 or 5 minutes and again as necessary, 8 to 10 minutes total. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook undisturbed for about 3 minutes, then rotate them so they brown evenly. When browned, turn. Total cooking time is about 10 minutes. (They can remain ever-so-slightly pink in the center.) Garnish with peeled orange slices, chopped olives, chopped parsley, chopped roasted red pepper and fennel slices, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 42130,"Pistou Soup 2 tablespoons extra-virgin olive oil 2 carrots, halved lengthwise and thinly sliced 1 medium onion, chopped 2 to 3 cloves garlic, chopped 2 tablespoons tomato paste Kosher salt and freshly ground pepper 1/4 pound green or yellow wax beans 1 small zucchini or yellow summer squash 1 15-ounce can white beans or chickpeas, drained and rinsed 1/2 cup broken spaghetti or other small pasta 3/4 cup store-bought pesto Grated parmesan cheese and crusty bread, for serving (optional) Instructions: Heat the olive oil in a large pot over medium-high heat. Add the carrots and onion and cook, stirring constantly, until the onion is lightly browned, about 5 minutes. Add the garlic, tomato paste and 1 tablespoon salt and cook 1 more minute. Add 7 cups water, cover and bring to a boil. Uncover, reduce the heat and simmer 5 minutes. Season with salt and pepper. Meanwhile, trim the green beans and zucchini and cut into 1/2-inch pieces. Stir into the prepared broth along with the beans and spaghetti. Simmer until the pasta is al dente, about 10 minutes. When ready to serve, whisk 1/3 cup pesto into the soup. Ladle into bowls and top with the remaining pesto. Sprinkle with parmesan and serve with bread, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 42131,"Spa Water 1 orange, sliced 1 lemon, sliced 1 lime, sliced 1/2 grapefruit, pink or white, sliced 1 cup fresh mint leaves Instructions: Add all of the ingredients to a clear pitcher and fill with ice water. Best served slightly chilled or at room temperature. ","[Chardonnay, Sauvignon Blanc, Ros]" 42132,"White Cheese Jalapeno Dip 2 1/2 pounds white American cheese, cut into small chunks 1/2 white onion, diced 1 cup chopped jalapeno peppers 1 cup chopped canned green chiles 2 cups milk 2 tablespoons butter 1 cup diced tomato Chips, for serving Instructions: In a double boiler, combine all ingredients except tomato and chips. Cook slowly over low heat until melted, stirring frequently. If you don't have a double boiler, a large bowl set over a pan of simmering water will work. Add tomatoes. Serve warm with your favorite chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 42133,"Bacon and Jam Sandwiches 8 slices whole-grain bread 1/3 cup apricot jam, or strawberry jam if you prefer it sweeter
12 strips applewood-smoked bacon, cooked 2 tablespoons unsalted butter, softened
1/2 cup freshly grated Parmesan Instructions: Preheat a panini press. Spread the bread slices with the jam, all way to the edges. Lay 3 strips of bacon on 4 of the bread slices, breaking the strips as needed to fit the bread. Top with the remaining bread slices, jam-side down. Butter both sides of the sandwiches and sprinkle with the Parmesan. Place the sandwiches on the panini press and cook until golden brown and the cheese is crispy, 2 to 3 minutes. Cut the sandwiches into 4 triangles and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42134,"Quinoa Salad with Beets and Fennel Vinaigrette 6 beets, trimmed 1/4 cup red wine vinegar 1/4 cup minced shallots 2 teaspoons fennel seeds, crushed 3/4 cup olive oil 1 1/2 cups quinoa 3 cups crumbled feta cheese 1 fennel bulb, trimmed, thinly slice 2 cups chopped fresh arugula Instructions: Cook beets in large saucepan of boiling water until tender, about 45 minutes. Drain. Cool. Peel beets. Cut beets into thin wedges. Place in medium bowl. Whisk vinegar, shallots and fennel seeds in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Drizzle 1/4 cup vinaigrette over beets; toss to coat. Cook quinoa in large pot of boiling salted water until tender, about 10 minutes. Drain well. Rinse with cold water and drain again. Place quinoa in large bowl. Add cheese, fennel and arugula and mix gently. Add remaining dressing and toss to coat. Transfer salad to large bowl. Arrange beets atop salad. ","[Riesling, Pinot Gris, Vermentino, Gavi]" 42135,"Sunny's Winning Pesto and Ricotta Toast 1/4 cup pine nuts 1/2 cup (2 ounces) finely grated Parmesan 1 clove garlic Kosher salt Zest of 1 lemon 1 bunch fresh basil, leaves picked Pinch red pepper flakes Olive oil, to drizzle 1 Italian baguette, cut diagonally into 1/2-inch-thick slices Olive oil, for brushing and drizzling 1 cup ricotta Red pepper flakes, for sprinkling Lemon wedges, optional Flaky salt, optional Instructions: For the pesto: Toast the pine nuts in a small skillet over low heat until fragrant and lightly browned, 3 to 4 minutes. Set aside to cool. In a food processor add the pine nuts, Parmesan, garlic, a pinch of salt, lemon zest, basil and pepper flakes and pulse. Slowly add olive oil while you pulse until the pesto comes together into a consistency that can be scooped without dripping. Transfer to a bowl or resealable container and store in the refrigerator until ready to use. For the toast: Preheat the oven to 400 degrees F. Place the bread slices on a baking sheet lined with nonstick aluminum foil and brush gently with olive oil on both sides. Bake until the edges are golden and the bread is crisp, about 15 minutes. Let cool to room temperature. Spoon some ricotta onto each crostini. Top with the pesto and a pinch of red pepper flakes. Finish with a drizzle of olive oil, and a squeeze of lemon and pinch of flaky salt if you like. Serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 42136,"Citrus-Coconut Soda 12 ounce can thawed frozen pineapple-orange juice concentrate 1 cup coconut water 3 thin slices ginger 1/2 teaspoon coconut extract 1 cup seltzer 2 to 4 tablespoons flavored syrup Instructions: Combine one 12-ounce can thawed frozen pineapple-orange juice concentrate, 1 cup coconut water and 3 thin slices ginger in a medium skillet; cook over medium-high heat until syrupy, about 20 minutes. Stir in 1/2 teaspoon coconut extract; let cool. Add seltzer. For each drink, combine 2 to 4 tablespoons flavored syrup with 1 cup cold seltzer in an ice-filled glass. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Riesling]" 42137,"Chicken Puttanesca Pasta 2 tablespoons olive oil 1 yellow onion, diced
3 cloves garlic, minced
1 tablespoon anchovy paste
2 tablespoons tomato paste
One 28-ounce can crushed tomatoes
Crushed red pepper, optional
1 cup pitted green olives
2 tablespoons drained capers
1 teaspoon dried Italian seasoning
Kosher salt and freshly ground black pepper
1 rotisserie chicken, separated into leg and thigh pieces, breast meat cut from bone and sliced One 16-ounce package spaghetti
Fresh oregano leaves, for garnish
Instructions: Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and anchovy paste and cook until fragrant, about 2 minutes. Add the tomato paste, crushed tomatoes, and crushed red pepper, if using. Cook until the sauce thickens, about 10 minutes. Stir in the olives, capers and Italian seasoning. Season to taste with salt and pepper. Nestle the chicken pieces in the sauce. Simmer until the chicken is warmed through, about 10 minutes. Meanwhile, cook the spaghetti according to the package directions. Serve the chicken and sauce over the spaghetti and garnish with the oregano. ","[Sangiovese, Barbera, Dolcetto, Tempranillo]" 42138,"No-Churn Ice Cream One 14-ounce can sweetened condensed milk 1 teaspoon pure vanilla extract Pinch kosher salt 2 cups heavy cream Your favorite toppings, such as sprinkles, caramel syrup, etc. for serving Instructions: In a large bowl, whisk together the sweetened condensed milk, vanilla and salt. In a stand mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks, about 3 minutes. Gently mix a scoop of the whipped cream into the condensed milk mixture. Fold in the rest of the whipped cream very gently. Be careful not to overmix and deflate the mixture. Transfer to a freezer container or a loaf pan, smooth the top, then press a piece of wax paper against the surface. This will prevent ice crystals from forming. Freeze until the ice cream is frozen and scoopable, 6 hours to overnight. Scoop the ice cream into bowls and serve with your favorite toppings or with a pie or cobbler. Enjoy! ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 42139,"Oyster-Corn Fritter with Three Vinegar Emulsion 4 eggs, separated 2 cups polenta 2 cups 2 percent milk 1/2 cup canola oil 2 cups fresh corn 1 bunch sliced scallion greens 2 minced serrano chiles 1 tablespoon brown sugar 1/2 tablespoon salt 1/2 tablespoon black pepper 12 large, shucked oysters (Bluepoints or Portuguese) 1/2 cup all-purpose flour Canola oil in a fryer at 350 degrees Salt for seasoning 1 cup balsamic vinegar 1 cup rice wine vinegar 1/2 cup Chinese vinegar 1 tablespoon minced shallots 1 cup canola oil 2 cups arugula chiffonade Salt and black pepper to taste Instructions: Whip egg whites to hard peak. In a large stainless steel bowl, mix polenta, milk, oil and egg yolks. Fold in egg whites and corn. Add scallions, chiles, sugar, salt and pepper. Should have a consistency of thick pancake butter. Coat oysters lightly in flour. Dip oysters in batter and deep fry for 3 to 4 minutes until the fritters are GB&D (golden, brown and delicious). Season fritters immediately after frying. Place small mound of salad in the middle of a white plate and surround with fritters. Drizzle plate with emulsion. Mix all three vinegars and reduce in a stainless steel pan on low heat. Reduce by 80 percent until a syrup consistency is achieved. Place shallots, syrup, salt and pepper in a blender cup. Blend at high speed while drizzling in the oil. Check for seasoning. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 42140,"Cafe Roma Martini 1 shot anise-flavored liqueur (recommended: Sambuca) 1 shot coffee liqueur 1 shot half-and-half Ice Coffee beans, for garnish Instructions: Add all ingredients (except garnish) to a cocktail shaker filled with ice. Shake well and strain into martini glass. Garnish with 3 coffee beans. Enjoy! ","[Prosecco, Moscato, Brachetto d'Acqui]" 42141,"Chocolate Almond Smoothie 1 cup almond milk or yogurt 3 tablespoons almond butter
1 tablespoon chia seeds
1 tablespoon unsweetened cocoa powder, optional 1 tablespoon honey
4 to 6 ice cubes
1 banana, cut into 1-inch pieces and frozen
1 tablespoon sliced almonds
Instructions: In the pitcher of a blender, add the almond milk, almond butter, chia seeds, cocoa powder if using, honey, ice cubes and banana slices, and blend until smooth. Garnish with the sliced almonds to serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 42142,"Hoisin Steak Sandwich 1 1/2 cups hoisin sauce 1/4 cup rice vinegar or white vinegar
1 1/2 pounds flank steak, sliced thin against the grain
2 cups mayonnaise 1/4 cup Sriracha sauce
2 carrots, julienned 1 small head cabbage, sliced in thin strips
1 medium red onion, sliced thin
Kosher salt and freshly ground black pepper 4 tablespoons (1/2 stick) unsalted butter Four 6-inch French baguettes or long rolls, halved lengthwise Instructions: For the steak: In a medium bowl, whisk together the hoisin sauce and vinegar. Add the flank steak and marinate for 30 minutes. For the spicy slaw: Mix the mayonnaise and Sriracha together in a small bowl. Combine the carrots, cabbage and red onions in a large bowl. Add the spicy mayonnaise and combine thoroughly. Season with salt and pepper. Chill until using. For the toasted baguettes: Heat a pan over medium-low heat. Butter the baguette halves, add them to the pan and toast until golden brown. Remove the bread from the pan, but leave the pan on the heat. Add the flank steak to the pan and cook for 3 to 4 minutes, adding a splash of water to the pan if the sauce is too thick. Divide the steak among the baguette bottoms, top with some spicy slaw and the baguette tops and cut in half. Enjoy! ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 42143,"Tri-Color Christmas Spritz Cookies 2 sticks (1 cup) unsalted butter, at room temperature 2/3 cup sugar 1/4 teaspoon almond extract 1/4 teaspoon pure vanilla extract 1 large egg 2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/4 teaspoon kosher salt Green gel food coloring, such as leaf green, for coloring the dough Red gel food coloring, such as bright red, for coloring the dough Instructions: Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add the almond and vanilla extracts and egg and mix until combined. Reduce the mixer speed to low, add the flour and salt and mix until just combined.
Remove all but 1/4 cup of the dough to a flour-dusted surface and reserve. Add enough green gel food coloring to the dough left in the bowl to color it a vibrant green like a wreath, 3 to 4 drops. Mix on low until the dough is completely green. Remove the dough to a flour-dusted surface and gently fold until it comes together. Wipe the paddle and bowl of the stand mixer clean. Place 1/4 cup of the reserved white dough back into the bowl. Add enough red gel food coloring to color it a vibrant red like a fire truck, 3 to 4 drops. Mix on low until the dough is completely red. Remove the dough to a flour-dusted surface and gently fold until it comes together.
Tear off 2 Ping-Pong ball-size pieces of the white dough and add to the barrel of a cookie press; add 1 marble-size piece of the green dough and 1 marble-size piece of the red dough. Repeat this pattern until the barrel is filled (you will not use all of the dough). Place a wreath disc onto the cookie press barrel according to the manufacturer's instructions. Press the cookies onto an ungreased baking sheet. Repeat 2 more times in the same pattern with the remaining dough.
Bake 2 of the batches until the cookies are firm but not yet browning on the bottom, 8 to 10 minutes. Cool the cookies for 1 minute on the baking sheets, then remove to a wire rack to cool completely, about 30 minutes. Bake the third batch and let cool. Store in an airtight container for up to a week.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 42144,"Nam Kao: Lao Crispy Fried Rice Ball Salad 13 cups cooked rice, cooled (see Cook's Note) 1 cup grated coconut
1/4 cup chopped yellow onion (1/2 onion)
3 tablespoons red curry paste
1 tablespoon oyster sauce
1 tablespoon paprika
1 tablespoon salt
1 tablespoons granulated chicken-flavored soup base
1 tablespoon sugar
1 egg 5 cups neutral oil, for frying Five 5-ounce packs cured pork/fermented pork sausage, cut into bite-size pieces (see Cook's Note) 1 bag cooked sliced pork skin (about 7 ounces), soaked in cold salted water, rinsed twice and air dried, optional (see Cook's Note) 1 cup chopped fresh cilantro
1 cup chopped green onion
1/2 cup julienned ginger, optional 2 tablespoons sugar
2 tablespoons roasted peanuts, optional 1 tablespoon lime juice
Fried whole chiles, as desired, optional
3 heads lettuce, for serving, optional Instructions: For the rice balls: In a large mixing bowl, add the cooled rice, grated coconut, chopped onion, red curry paste, oyster sauce, paprika, salt, soup base, sugar and egg and gently toss until the rice mixes well with the other ingredients. Form small balls by squeezing the rice between both hands; remember to make them tight so they will not fall apart when frying. Rest the rice balls in the fridge for 1 hour before frying. To fry the balls: Heat the oil in a large frying pan until a deep-fry thermometer registers 350 degrees F. Add the balls to the frying pan in batches of 6 to 7, making sure not to overcrowd the pan or the balls will stick together and the rice will break apart. Cook until golden brown, about 10 minutes. Transfer to a wire rack to drain the oil. Repeat with the remaining rice balls. Let cool for 1 hour at room temperature. For the salad: In a large bowl, break the fried rice balls apart and add the cured pork, pork skin if using, cilantro, green onion, ginger if using, sugar, roasted peanuts if using, lime juice and fried chiles if using and gently mix them together well. Eat with or without lettuce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 42145,"Split Pea Soup 1/2 cup olive or vegetable oil 1 stalk celery, chopped Pork bone Piece country ham, desired size of choice 2 white onions, chopped 2 pounds dried split peas 1 gallon chicken stock Salt and freshly ground white pepper Croutons Instructions: Heat the oil in a large soup pot over medium heat. Add the celery, pork bone, ham and onions. Cook stirring for 5 to 10 minutes. Add the peas, stock, and salt and pepper, to taste. Cook over low heat until thickened and the peas are broken down, stirring constantly so the mixture doesn't burn. Strain into a large serving bowl, using a strainer with large holes, to force the pulp through the holes. Cook's Note: The ham can be chopped into small pieces and added to the soup before serving, if desired. Ladle the soup into serving bowls and top each serving with croutons. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 42146,"Ceci (Chickpeas) Sauce with Penne 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 onion, finely chopped 4 cloves garlic, finely chopped 1 Fresno or Holland red cl pepper, finely chopped 2 sprigs fresh rosemary, leaves picked and finely chopped 1 fresh bay leaf Salt and freshly ground black pepper 1 (28-ounce) can chickpeas (garbanzo beans), rinsed and drained 1 1/2 cups chicken stock 1 (28-ounce) can whole or crushed San Marzano tomatoes 1 pound whole wheat or whole grain penne Freshly grated Pecorino cheese, for serving Finely chopped flat-leaf parsley, for serving Instructions: Heat 3 tablespoons extra-virgin olive oil in a large skillet or medium Dutch oven, add the onions, garlic, Fresno cl, rosemary, bay leaf, salt, and pepper and cook to soften, 7 to 8 minutes. Meanwhile, add about 2/3 of the chickpeas to a food processor, then quick-pulse into fine bits. Add the finely chopped chickpeas and remaining whole chickpeas to the pan and heat through. Stir in the stock and tomatoes. Break up the whole tomatoes and simmer the sauce to thicken a little. Cool and store for make-ahead meal. Reheat over moderate heat and stir occasionally. Bring water to boil for pasta, salt the water and cook to al dente. Reserve a cup of starchy pasta water just before draining. Drain the pasta and place back in the hot pot and toss with the sauce and as much starchy water as you need to combine. Serve the pasta in shallow bowls topped with a drizzle of extra-virgin olive oil and sprinkle of Pecorino cheese and parsley. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 42147,"Three-Cheese Macaroni 1 large egg 1 12 -ounce can evaporated whole milk Pinch of cayenne pepper Pinch of freshly grated nutmeg Kosher salt and freshly ground black pepper 1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce) 1/2 cup grated sharp cheddar cheese (2 ounces) 1/4 cup grated parmesan cheese (1 ounce) 1/2 head cauliflower, cut into small florets (4 cups) 4 cups medium pasta shells (9 ounces) Instructions: Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl. Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler. Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy. Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42148,"Sweet Potato Noodles with Beef and Mushrooms (Japchae) 8 ounces beef sirloin, cut into long thin strips 3/4 cup sesame oil 1/2 cup plus 3 tablespoons soy sauce 1/4 cup plus 1 tablespoon brown sugar 7 cloves garlic, minced 15 dried shiitake mushrooms 5 shishito cl peppers (or any mild green cl), thinly sliced 2 carrots, thinly sliced into matchsticks 1 medium onion, thinly sliced 1 red bell pepper, thinly sliced into matchsticks Kosher salt 1 bunch spinach 1 pound clear sweet potato noodles 1/4 cup mirin 2 tablespoons fish sauce 2 tablespoons rice vinegar 1 teaspoon freshly ground black pepper Sesame seeds, for garnish Instructions: Put the beef in a medium bowl with 1 tablespoon sesame oil, 2 tablespoons soy sauce, 1 tablespoon brown sugar and 1 tablespoon minced garlic and mix until the meat is completely coated. Set aside. Put the shiitake mushrooms in a small bowl and pour in enough hot water to cover. Set aside to soften for 25 minutes. Remove the softened mushrooms from the liquid, slice thinly and set aside. Heat 2 tablespoons sesame oil in a large skillet. Add 2 tablespoons minced garlic, the shiitake mushrooms, shishito peppers, carrots, onions and red bell peppers and cook until slightly soft but still crunchy, for 3 minutes. Add 2 tablespoons soy sauce and continue to cook for an additional minute. Transfer to a bowl and set aside. Set the skillet aside for cooking the beef. Prepare a medium bowl of ice water. Bring a medium saucepan of salted water to a boil, and then add the spinach and cook for 1 minute. Remove with a slotted spoon and immediately add to the ice water. Drain the spinach and squeeze with your hands to remove the excess liquid. Roughly chop and set aside. In the same pan of boiling water, add the noodles and cook according to the package directions. Drain the noodles in a strainer and rinse thoroughly with cold water. Add 2 tablespoons sesame oil to the noodles and toss with your hands or tongs so they are well coated and do not stick together. Leave the noodles in the strainer and set aside. Place the reserved skillet over medium-high heat and cook the beef with the marinade until brown, for 3 to 4 minutes. Combine the noodles, vegetables and beef in a large bowl. Add the remaining 7 tablespoons sesame oil, 7 tablespoons soy sauce, 1/4 cup brown sugar, the remaining garlic, the mirin, fish sauce, rice vinegar and black pepper. Mix together, using your hands or tongs, until all the ingredients are incorporated. Transfer to a large serving bowl and sprinkle with sesame seeds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 42149,"Chocolate Icing 1/4 pound bittersweet chocolate melted 1/4 cup water 3 tablespoons superfine sugar 1 teaspoon instant espresso coffee 1 tablespoon butter Instructions: Melt chocolate with water and sugar. When melted, add instant coffee and cook over very low heat for 5 minutes. Turn heat off, add butter and let icing cool to room temperature. (Don't let it get too firm or it will be hard to spread over cookies.) ","[Merlot, Cabernet Sauvignon, Syrah/Shiraz]" 42150,"Lunch Lady Doris's Spicy Mac and Cheese 1 1/2 cups dried elbow macaroni 2 1/2 cups fresh or frozen broccoli florets
1/2 cup dry-packed sun-dried tomatoes 2 tablespoons unsalted butter
1/3 cup sliced green onions, green parts only
2 tablespoons all-purpose flour
2 teaspoons cayenne pepper 1 1/2 teaspoons dried basil
1 teaspoon salt
2 cups whole milk, warmed
6 ounces sharp Cheddar, grated (1 1/2 cups)
4 ounces Gruyere, grated (1 cup)
4 ounces Gouda, grated (1 cup)
Instructions: Preheat the oven to 350 degrees F. Cook the macaroni according to package instructions. If you are using fresh broccoli, blanch in hot salted water for 5 minutes, then drain. If you are using frozen broccoli, thaw and drain it. Add the broccoli to the macaroni. Set aside. Meanwhile, place the sun-dried tomatoes in a small bowl and add enough warm water to cover. Let stand until softened, about 10 minutes. Drain well, then chop into 1/4-inch pieces and set aside. Melt the butter in a medium saucepan set over medium heat. Add the green onions and cook until tender, about 2 minutes. Stir in the flour, cayenne, basil and salt. Add the milk and cook, stirring, until slightly thickened and bubbly. Add 3/4 cup of the Cheddar, then all of the Gruyere, and Gouda, a little at a time, stirring well after each addition, until the cheeses are melted. Stir in the macaroni-broccoli mixture and the softened sun-dried tomatoes. Transfer to a 9-by-13-inch casserole dish and sprinkle the top of the casserole with the remaining 3/4 cup Cheddar. Bake until the cheese is melted and the casserole is heated through, about 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42151,"Gooey Caramel Popcorn 1 cup brown sugar, packed 1/2 cup water 1/2 cup light corn syrup 2 tablespoons unsalted butter Pinch cream of tartar 1/2 (10-ounce) package marshmallows, about 4 cups 10 cups hot, salted popcorn, uncooked kernels removed Instructions: In a saucepan, combine the brown sugar, water, corn syrup, butter, and cream of tartar (this bit of acid keeps the sugar from crystallizing.) Bring to a simmer over medium heat, stirring frequently with a wooden spoon to dissolve the sugar. When the sugar syrup reaches a boil, stop stirring and swirl the pan around over the heat so it doesn't burn. As the syrup reaches the caramel stage, the bubbles on top will become smaller, thicker, and closer together. Simmer for 10 to 12 minutes, until the caramel coats the back of the spoon. (If so inclined, stick a candy thermometer in the pot and cook until the syrup reaches the soft-crack stage, about 270 degrees F. When you drop a bit of this syrup into cold water, it will solidify into threads that, when removed, are hard yet bendable.) Remove the caramel from the heat and stir in the marshmallows. Fold the marshmallows into the hot caramel so they all melt into a gooey caramel sauce. The caramel will coat better if the popcorn is hot, so make it while boiling the sugar or pop it first then keep it warm. Put the popcorn in a big bowl and pour the caramel marshmallow mixture over the popcorn. Gently fold with a wooden spoon to coat each kernel. Grab handfuls of the popcorn and squeeze it together to form popcorn balls; make them about the size of a tennis ball. Put the popcorn balls on a sheet pan lined with waxed paper to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 42152,"Beef Stroganoff 1 1/2 pounds beef tenderloin fillet Salt and pepper 3 tablespoons butter, divided 2 tablespoons all-purpose flour 2 cups beef consomme, available on soup aisle 2 teaspoons prepared Dijon style mustard 1/4 cup sour cream, eyeball it 1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream 1/2 small onion, sliced 1/3 cup coarsely chopped cornichons 1 pound extra wide egg noodles, cooked to package directions Chopped parsley leaves, garnish Thickly sliced pumpernickel bread, optional Instructions: Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper. Set in freezer. Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper. Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine. Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 42153,"Curried Cod with Geel Rys (Yellow Rice with Raisins) 1 tablespoon butter 2 medium carrots, roughly chopped 2 stalks celery, roughly chopped 1 red onion, roughly chopped 5 cloves garlic, roughly chopped 3 tablespoons curry powder 2 tablespoons ground turmeric 2 bay leaves 4 cups chicken stock 5 sprigs thyme 2 tablespoons canola or rice bran oil 1 (3-pound) cod fillet (from the thickest part of the fillet), cut into 5-ounce pieces 1 1/2 cups basmati rice 1/4 cup raisins Instructions: Melt the butter in a medium saucepan set over medium heat. Add the carrots, celery, onion, and garlic and cook until the vegetables are softened; a little browning is okay. Add the curry powder, turmeric, and bay leaves and stir until the vegetables become pasty and coated with the spices. Add the stock and thyme. Bring to a boil, reduce the heat, and simmer the curry broth for 1 hour. Heat the oil in a large skillet set over medium-high heat. Sear the cod pieces until one side is crispy. Pour 2 cups of the curry broth into the pan, reduce the heat, and simmer until the fish is cooked through. Measure the remaining curry broth in a liquid measure and add enough water to come to 3 cups. Pour the liquid into a saucepan and add the rice and raisins. Bring to a boil, cover, reduce the heat to a simmer, and cook for 20 minutes. To serve, make a bed of rice in a soup plate, set a piece of fish on top, and spoon in some of the broth. ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Pinot Grigio]" 42154,"Peppercorn Encrusted Beef Tenderloin on Beef Tomato with Goat Cheese, French Fried Onions and Balsamic Vinegar Sauce 3 tablespoons whole black peppercorns 4 filet mignon steaks, about 1 3/4-inches to 2-inches thick 1/2 cup balsamic vinegar 1 large beef tomato 1 package spreadable goat cheese 1/4 cup sugar 1 cup French fried onions Instructions: Crush the black peppercorns coarsely and pack liberally on both sides of the beef. Drizzle a few tablespoons of balsamic vinegar over the tenderloins and set at room temperature for 20 to 25 minutes to marinate. Grill tenderloins to likeness. While resting, slice the tomato into 1/2-inch thick slices and spread each slice with goat cheese. Spread it thick! Set the tomatoes aside. Heat a saute pan and add the remaining balsamic vinegar and sugar. Reduce until halved. Set the filet atop the goat cheese tomato slices and drizzle with the reduced balsamic sauce. Top with the French fried onions and serve immediately. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 42155,"Trisha\u2019s Turkey Gravy 4 tablespoons unsalted butter or fat from rendered turkey drippings 4 tablespoons all-purpose flour 2 cups turkey stock from cooking the turkey, adding additional chicken stock to make 2 cups if needed Kosher salt and freshly ground black pepper 1/2 cup shredded cooked turkey Instructions: Add the butter and flour to a skillet over medium heat and cook, stirring, until melted together and well combined, 2 to 3 minutes. Slowly stream in the stock while whisking and continue to cook until thickened, 8 to 10 minutes. Season with salt and pepper and stir in a little shredded turkey. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42156,"Andouille and Chicken Jambalaya 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 3-ounce fully cooked andouille sausages, sliced 1/4 inch thick 2 stalks celery, chopped, plus leaves for topping 1 onion, chopped 1 green bell pepper, chopped Kosher salt 2 tablespoons tomato paste 1 teaspoon Cajun seasoning 3/4 cup converted white rice 1 15-ounce can diced fire-roasted tomatoes 1 15-ounce can no-salt-added kidney beans, drained and rinsed 1 1/2 cups shredded rotisserie chicken or leftover turkey (skin removed; about 8 ounces) Instructions: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the celery, onion and bell pepper, season with salt and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the tomato paste and Cajun seasoning and cook, stirring occasionally, until the vegetables are coated, about 1 minute. Add the rice and cook, stirring, until coated, about 1 minute. Add the diced tomatoes and 5 cups water to the pot. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and the sauce thickens, 10 to 15 minutes. Stir the beans and chicken into the pot and cook until warmed through, about 1 minute. Top each serving with celery leaves and drizzle with olive oil. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 42157,"Crawfish Boudin Balls, Andouille Grits and Collard Green Chowchow 6 large leaves collard greens, stemmed and sliced 1 cup shredded cabbage
2 green tomatoes, diced
1 small red onion, julienned
1 red bell pepper, julienned
2 tablespoons mustard seed
1 tablespoon ground turmeric
6 cups apple cider vinegar
1/4 cup sugar
6 links andouille sausage 2 1/2 cups chicken stock
1 cup milk
1/2 cup heavy cream
Salt and pepper 2 cups stone-ground white grits
1 cup shredded smoked Gouda 1/4 cup sliced green onions
3 stalks celery, diced 3 cloves garlic, chopped 1 large onion, diced
1 large green bell pepper, diced
4 tablespoons extra-virgin olive oil 1 tablespoon butter
3 pounds Louisiana crawfish tails, cooked
1/2 lemon, juiced
1/2 cup plain breadcrumbs
1 tablespoons crab boil seasoning 1/2 cup grated Parmesan 2 tablespoons Creole spice 4 cups cooked white rice
Salt and pepper 1 bunch green onions, diced
1/2 bunch fresh Italian parsley, chopped 4 cups all-purpose flour
6 eggs, beaten with 4 tablespoons water
4 cups panko breadcrumbs, processed fine Vegetable oil, for frying Instructions: For the collard green chowchow: Combine the collard greens, cabbage, green tomatoes, red onions, bell peppers, mustard seed and turmeric in a nonreactive heatproof bowl. Bring the vinegar and sugar to a boil, then pour over the vegetables. Marinate for at least 1 hour. For the andouille grits: Render the andouille in a skillet over medium heat for 6 to 8 minutes. Add the stock, milk and cream, and bring to boil. Season with salt and pepper. Add the grits and cook, stirring frequently, for 30 to 40 minutes. Finish off with the Gouda and green onions. Keep warm. For the crawfish boudin balls: In a large pan over medium-high heat, saute the celery, garlic, onions and bell peppers in the olive oil and butter for 12 minutes, until cooked through. Meanwhile, pulse half of the crawfish a couple times in a food processor. Add the chopped crawfish and the whole crawfish to the pan of vegetables; saute for 10 minutes. During cooking, add the lemon juice, breadcrumbs, crab boil, Parmesan, Creole spice and rice. Finish off with the green onions and parsley. Spread on a baking sheet and let cool. Roll the boudin mixture into six balls. Arrange the flour, egg wash and panko in separate bowls; season with salt and pepper. Dredge the balls in flour, dip in egg wash and coat in panko. Deep-fry the boudin balls at 350 degrees F for 7 to 10 minutes, until golden brown. Serve two boudin balls to a plate, accompanied by grits and chowchow. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42158,"Greek Donuts with Honey 1 cup warm water, 110 to 115 degrees F 1/2 ounce active dry yeast (2 packets or 4 1/2 teaspoons)
2 tablespoons granulated sugar
3 1/4 cups all-purpose flour
1 cup warm milk, 110 to 115 degrees F 4 tablespoons olive oil
1 teaspoon kosher salt
Canola oil, for frying
1 cup coarsely ground or chopped pistachios, for serving
1/2 cup honey 2 orange peels plus 1/2 cup fresh orange juice (from about 1 orange)
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Pinch of kosher salt
Instructions: For the donuts: In the bowl of a stand mixer fitted with the whisk attachment, combine the warm water, yeast and pinch of the sugar and whisk to combine. Let stand until the yeast is very foamy, about 10 minutes. Next, add the flour, warm milk, olive oil, salt and remaining sugar and mix until a smooth batter forms, 2 to 3 minutes. Cover and let rise in a warm place until doubled in size, about 1 hour. Set up your grill for even heat. If using a charcoal grill, build the coals evenly. If using a gas grill, heat both sides evenly. For the honey syrup: In the meantime, in a small saucepot on the grill, combine the honey, orange peels, orange juice, sugar, cinnamon and a pinch of salt. Bring to a strong simmer and stir to dissolve the sugar. Simmer for 15 minutes, then remove from the heat and set aside. Heat 4 to 6 inches of canola oil to 350 degrees F. When the batter is ready, dip a small ice cream scoop into the hot oil to coat, then scoop some of the batter out. Drop into the hot oil and repeat until the donuts are frying comfortably in an even layer. You may need to do this in 2 to 3 batches depending on the size of your pot so you do not overcrowd the pot. Fry until golden brown on all sides and puffed, about 2 minutes per side, using a spoon to flip them. Remove to a draining rack and repeat with the remaining batter. After the donuts have drained of excess oil, transfer them to a serving platter. Pour the honey syrup all over and sprinkle with the pistachios. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 42159,"Orange-Braised Fennel with Hazelnuts 6 large fennel bulbs, trimmed 2 tablespoons butter or olive oil 1/2 cup chopped shallots 1 teaspoon grated orange zest 3/4 cup fresh orange juice, strained 3/4 cup chicken broth Coarse salt and freshly ground black peper
Coarse salt and freshly ground black peper 1 cup chopped toasted hazelnuts Instructions: Cut each fennel stalk bulb into 6 wedges of equal size. Set aside.
Melt the butter in a large saute pan over medium heat. Add the fennel and shallots and saute for 4 minutes. Add the orange zest, orange juice, broth, and salt and pepper to taste, and bring to a simmer. Lower the heat, cover, and cook, stirring from time to time, for 45 minutes, or until the fennel is meltingly tender. Remove from the heat and stir in the hazelnuts. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Barbera]" 42160,"30 Minute Southern Classic: Country Captain Chicken 2 3/4 cups water 1 tablespoon butter 1 1/2 cups white and wild rice or long grain rice 2/3 cup flour, eyeball it 1 rounded tablespoon sweet paprika 4 pieces, 6 ounces each, boneless, skinless chicken breast 3 boneless, skinless chicken thighs Salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil, 2 turns of the pan 2 tablespoons butter 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 1 medium onion, chopped 2 or 3 large cloves garlic, smashed 1 tablespoon curry powder or mild curry paste 1 cup chicken stock 1 can diced tomatoes in puree or chunky style crushed tomatoes 1/4 cup golden raisins or currants, a couple of handfuls 2 ounces, 1 small pouch, sliced almonds, lightly toasted 3 scallions, chopped, for garnish Instructions: Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork. Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly. Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 42161,"Chicken Heart Yakitori Skewers 3/4 cup sake 1 1/2 cups high-quality soy sauce, such as Kikkoman Smooth Aromatic
3/4 cup sugar
1 teaspoon Chinese chicken powder
3 scallions, trimmed and sliced into large pieces
One 3-inch piece fresh ginger, cut into large pieces
2 pounds chicken hearts, valves removed and hearts cut in half 2 bunches scallions, whites only, cut into 1 1/2-inch-wide pieces
1/2 cup each iodized salt and black pepper, combined in a shaker
Sansho and shichimi pepper, for garnish
Instructions: For the tare basting sauce: Heat a medium saucepan over high heat for 1 to 2 minutes. Carefully pour the sake into the pan away from you (it may ignite). Burn off some of the alcohol for about 30 seconds. Stir in the soy sauce, sugar, chicken powder, scallions and ginger and bring to the boil for about 1 minute, stirring to dissolve the sugar. Turn off the heat and evenly divide between 2 tall, heatproof containers like liquid measuring cups. (One will be for quickly marinating and another will be for basting.) Set aside. For the yakitori: Skewer the heart halves on each of 20 skewers, alternating every 2 pieces of heart with a scallion piece. Put the skewers in one of tare basting sauces while you heat the grill. Load a konro grill with hot coals and heat until the coals burn white. Position the grate on top. Alternately, preheat a charcoal grill. Remove the skewers from the basting sauce and sprinkle with salt and pepper. Cook the skewers on one side until light brown and slightly crispy, 3 to 5 minutes. Turn over and repeat until the scallions are soft and the hearts are medium, 3 to 5 minutes. Dunk the skewers into the unused tare basting sauce just until the hearts are fully dipped. Drain and place back on the grill for 1 minute on each side. The sauce will caramelize, and the hearts will crisp on the edges. Remove from the heat, then sprinkle on some sansho and shichimi and serve hot. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Tempranillo]" 42162,"Plum Wine Gelatin 3 cups Japanese plum wine (red or white) 1/4 cup sugar 3 plums, halved and pitted 1/2 vanilla bean, split 2 1/4-ounce packets unflavored gelatin powder Nonstick cooking spray Instructions: Heat the wine and sugar in a medium saucepan over medium-high heat, stirring, until the sugar dissolves. Add the plums and vanilla bean and simmer until the plums are just tender, about 5 minutes. Transfer the plums to a plate using a slotted spoon, reserving the poaching liquid. Peel the plums, if desired, and slice into thin wedges.
Sprinkle the gelatin over 1/2 cup cold water in a small bowl. Let sit 1 minute, then stir into the warm poaching liquid until the gelatin dissolves. Pour through a fine-mesh sieve into a bowl. Let cool to room temperature.
Spray three 3-by-5-inch loaf pans or 8-ounce bowls with cooking spray, wiping out the excess. Pour a 1/4-inch layer of the gelatin mixture into each mold. Refrigerate until firm, about 20 minutes. Arrange half of the plum slices on top of the firm gelatin. Add just enough of the gelatin mixture to cover the fruit, then return to the refrigerator until firm, about 20 minutes. Repeat the process to make another gelatin layer and another fruit layer, then fill the molds with the remaining gelatin mixture and refrigerate until fully set, at least 3 hours or overnight.
Unmold the gelatin: Bring 2 inches of water to a simmer in a wide saucepan. Run a butter knife or small offset spatula around the top edge of the gelatin. Dip the bottom of each mold into the hot water for about 10 seconds, then invert onto plates.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 42163,"Grilled Jerk Chicken with Mango Cilantro Salsa 1 cup vegetable oil 1 large yellow onion, coarsely chopped 3 scallions, coarsely chopped 2 Scotch bonnet pepper, stem and seeds removed 2 tablespoons fresh ginger, grated 4 cloves garlic, coarsely chopped 2 tablespoons finely chopped fresh thyme leaves 1/4 cup red wine vinegar 1 tablespoon light brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg Pinch ground cloves 1 teaspoon ground allspice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons fresh lime juice 8 chicken thighs, skin on, bone in 8 drumsticks, skin on Mango Cilantro Salsa, recipe follows 3 ripe mangoes, peeled and diced 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro leaves 1 tablespoon chopped fresh oregano leaves 1 tablespoon chopped green onions 3 tablespoons lime juice 3 tablespoons fresh orange juice 1 teaspoon honey Salt and freshly ground black pepper Instructions: Puree all the ingredients, except the chicken, in a food processor until almost smooth. Pierce the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through. Combine all ingredients in a medium bowl and let sit 30 minutes at room temperature. ","[Rioja, Pinotage, Shiraz, Tempranillo]" 42164,"Macerated Strawberries 1/2 cup simple syrup (equal parts water and sugar heated until sugar dissolves; cool) 2 cups fresh halved strawberries Instructions: Toss the strawberries in the simple syrup and let them sit at room temperature for 30 minutes. ","[Ros, Lambrusco, Vin Santo]" 42165,"Dark Chocolate-Coconut Fondue 1 13.5-ounce can coconut milk (do not shake) 2 cups good-quality dark chocolate chips 2 teaspoons pure vanilla extract Fruit for dipping, such as bananas, strawberries and grapes Instructions: Prepare a double boiler: Simmer a few inches of water in a saucepan and place a heatproof bowl over the pan. Make sure the bowl is not touching the water. Reserve about a tablespoon of coconut cream (the thick stuff at the top of the can of coconut milk when you open it) and set aside. Pour the rest of the can into the bowl and let it melt, stirring, until smooth. Add the chocolate chips and vanilla to the bowl and let melt, stirring occasionally, until smooth and creamy. Pour the chocolate into a fondue pot. Put the reserved coconut cream in a clean heatproof bowl and melt over the simmering water (it will not take long for the cream to melt and become smooth). Drizzle the coconut cream on top of the chocolate fondue. Using a toothpick, swirl the coconut cream into the chocolate, creating a pretty design. Serve with bamboo skewers or fondue picks. Dip the fruit in the chocolate and enjoy! ","[Malbec, Petite Sirah, Zinfandel, Port]" 42166,"Scallop Ceviche 12 sea scallops, tough muscle removed, medium-diced 4 avocados, medium-diced
4 breakfast radishes, thinly sliced
2 shallots, sliced
1 mango, small-diced
1 to 2 serrano peppers, thinly sliced
4 limes, juiced, plus the zest of 1 lime
1 grapefruit, juiced 1 lemon, zested and juiced 1 tablespoon agave nectar
Kosher salt and freshly cracked black pepper
Instructions: In a shallow bowl, combine the scallops, avocados, radishes, shallots, mango, serrano, lime juice and zest, grapefruit juice, lemon juice and zest, agave and 2 teaspoons each salt and pepper. Gently mix with a rubber spatula. Cover and chill for 1 to 2 hours before serving. Serve cold. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 42167,"Super S'Mores Cupcakes 1 1/2 cups graham cracker crumbs 4 tablespoons (1/2 stick) butter, melted
1/4 cup sugar
2 cups all-purpose flour 2 cups sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, at room temperature
1 cup warm water 1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
8 large egg whites, at room temperature 2 cups sugar
1/4 teaspoon cream of tartar
2 teaspoons vanilla extract
3 graham cracker sheets, broken into 24 pieces One 4-ounce bar semisweet chocolate, broken into 24 shards Instructions: For the graham cracker crust: Preheat the oven to 350 degrees F. Line two standard 12-cup muffin tins with paper liners. In a small bowl, stir together the graham cracker crumbs, butter and sugar until well combined. Press a heaping tablespoon of the crust mixture into the bottom of each muffin cup and bake until golden and just set, 5 to 7 minutes. Set aside to cool. For the cupcakes: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the buttermilk, water and oil and whisk to combine. Add the eggs and vanilla extract and whisk until smooth. Divide the batter among the muffin cups, filling them about two-thirds full. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 12 to 15 minutes. Let cool in the tins on a wire rack for about 5 minutes, then remove the cupcakes from the tins and allow to cool completely. For the marshmallow frosting: Combine the egg whites, sugar and cream of tartar in a heatproof mixing bowl set over a pan of simmering water. Whisk constantly until the sugar has dissolved and the egg whites are warm and smooth to the touch, 3 to 5 minutes. Transfer to the bowl of a stand mixer fitted with the whisk attachment and beat on low speed, gradually increasing to medium and then finally up to high. Beat until stiff, glossy peaks form, 7 to 10 minutes. Turn the mixer to low and whisk in the vanilla. Spread the frosting on the cupcakes. With a handheld pastry torch, lightly brown the frosting. Decorate each cupcake with a graham cracker piece and a shard of chocolate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42168,"Michael's Tacos with Chicken Taco Filling 1/2 cup extra-virgin olive oil 10 garlic cloves, minced 5 yellow onions minced 4 pounds boneless, skinless chicken breast, diced into 1/2-inch chunks Salt and freshly ground black pepper 1/4 cup all-purpose flour 2 serrano chiles, sliced thin 2 tablespoons sweet paprika 2 tablespoons smoked paprika 2 tablespoons cumin seeds, toasted 2 tablespoons dried oregano 4 to 5 cups chicken stock or water 2 red onions, sliced thin 1 head iceberg lettuce, sliced thin 12 radishes, sliced thin 6 small tomatoes, diced 1 pint sour cream 2 bunches cilantro, leaves roughly chopped 1 (15-ounce) can pinto or black beans, drained and rinsed 1 to 2 packages corn or flour tortillas (enough for 6 to 8 medium size tacos) Instructions: Heat a large saute pan over medium heat and pour in enough olive oil to coat the bottom of the pan. Add the garlic and onions and cook until soft and nicely caramelized, about 10 to 12 minutes. In the meantime, season the chicken with salt and pepper. Sprinkle the flour over the chicken and toss to coat. Heat another large saute pan over medium-high heat and add 3 tablespoons of olive oil. Cook the chicken until it is lightly browned, about 6 to 8 minutes. Once the onion mixture is caramelized and softened, add the serranos, paprikas, cumin, and oregano. When the chicken is done, transfer it to the pan with the onions. Pour in the broth or water and bring to a boil. Reduce the heat and simmer until the sauce is thick and delicious, approximately 20 minutes. Adjust seasoning with salt and pepper. To serve the tacos: Put the toppings and chicken filling in bowls and allow guests to build their own tacos. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 42169,"Onion Jam 1 1/2 teaspoons unsalted butter 2 Vidalia onions, julienned (if not in season, any sweet onion will do)
2 lemons, zested and juiced
1/4 teaspoon minced fresh ginger
Kosher salt
1/2 cup firmly-packed brown sugar
1/4 teaspoon ground coriander
Freshly ground black pepper
Instructions: Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 42170,"Crispy Squid and Cracked Conch Salad with Orange-Chipotle Vinaigrette 4 cups fresh orange juice 1/2 small red onion 1 clove garlic 3 tablespoons rice vinegar 2 teaspoons pureed chipotle in adobo 2 teaspoons honey Salt and freshly ground black pepper 3/4 cup canola oil Peanut oil 1 1/2 cups rice flour 1 1/2 to 1 3/4 cups cold water Salt and freshly ground black pepper 1 pound squid rings and tentacles 1 pound conch meat, cut into 1-inch pieces Cornmeal, for dredging 1/2 pound micro greens 1/4 pound watercress 1 head frisee 4 whole cherry peppers, jarred in vinegar, thinly sliced Parsley leaves Instructions: For the Orange-Chipotle Vinaigrette: Place the orange juice in a medium nonreactive saucepan and bring to a boil over high heat. Cook until thick and reduced to 3/4 cup. Transfer to a bowl and let cool slightly. Place the reduced orange juice, onion, garlic, vinegar, chipotle puree, honey, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. For the Crispy Squid and Conch Salad: Fill a large saucepan halfway with the oil and heat until it reaches 350 degrees F on a deep-fry thermometer. Line a large plate or baking sheet with paper towels, set aside. Whisk together the flour and 1 1/2 cups of the water in a large bowl and season with salt and pepper. The mixture should resemble crepe batter, if it is too thick; add more water a few tablespoons at a time, then season with salt and pepper. Season squid and conch with salt and pepper and working in batches, dip 1/3 of the squid in the rice flour batter and allow the excess to drip off then dredge in the cornmeal. Fry until lightly golden brown and crisp. Remove with a slotted spoon and drain on the paper towel-lined plate. Season immediately with salt. Repeat with the conch, dipping into the batter then frying in batches. Place the greens in a bowl and drizzle with about 1/4 cup of the orange-chipotle vinaigrette and season with salt and pepper. Mound the greens on a platter and place some of the sliced cherry peppers on top. Place the squid and conch around the perimeter of the platter, drizzle all with more of the vinaigrette and garnish with parsley leaves. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]

" 42171,"Kicked Up Mac and Cheese 2 teaspoons butter 2 eggs 2 cups whole milk Salt and white pepper 2 cups grated Cheddar cheese 2 cups grated White Cheddar cheese 1 cup ham, diced 2 pound bag tater tots, thawed Instructions: Preheat the oven to 350 degrees F. Grease a 9 by 9 by 2-inch square baking dish with the butter. In a mixing bowl, whisk the eggs and milk together. Season the mixture with salt and pepper. Add 1 cup of the Cheddar cheese, 1 cup of the White Cheddar cheese, the ham and the tater tots. Mix the mixture thoroughly. Pour the mixture into the prepared pan and sprinkle the top with the remaining cheese. Place in the oven and bake for 40 to 45 minutes or until the top is golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 42172,"The Basil Berry Cocktail 3 fresh basil leaves 2 strawberries 4 ounces white lambrusco, or other sweet sparkling white wine Instructions: Coarsely chop 2 basil leaves and the strawberries, and then muddle in the bottom of a glass. Place the muddled ingredients to a champagne flute, and top with lambrusco. Garnish with a fresh basil leaf. ",[Lambrusco] 42173,"Sea Urchin Bruschetta 1/2 yellow onion, minced 1 tablespoon dry sherry 1 tablespoon fresh lemon juice 1 tablespoon cilantro, chopped 2 tablespoons extra virgin olive oil 24 sea urchin \tongues
6 rustic bread slices Instructions: Combine the minced onion, sherry, lemon juice, cilantro, and 1 tablespoon olive oil in a bowl. Add the urchins and season with salt and pepper. Let marinate while you grill the bread. Brush the bread slices with the remaining olive oil and grill over medium heat until both sides are lightly colored. Slice the toast into fingers and top with the urchin and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 42174,"Beet and Endive Salad with Garlic and Herb Vinaigrette 3 to 4 small-sized red beets, greens trimmed 1/4 cup olive oil Salt, for seasoning 4 large or 6 small heads Belgian endive, cored Garlic and Herb Vinaigrette, recipe follows 2 tablespoons red wine vinegar Salt, for seasoning Pepper, for seasoning 1 small shallot, finely chopped 1 clove garlic, finely chopped 1 tablespoon Dijon mustard 1 tablespoon chopped fresh chives 2 teaspoons chopped fresh tarragon leaves 1 tablespoon chopped fresh parsley leaves 1/4 cup olive oil Instructions: Preheat the oven to 375 degrees F. Place a large sheet of aluminum foil on a baking sheet. Place the beets on top, drizzle with the olive oil and sprinkle with salt, then fold the long and short edges of the aluminum foil up to the middle and roll together, making a packet with the beets inside. Put in the oven and roast until fork-tender, about 1 1/2 hours. (Can be done a day or two ahead of time.) Allow to cool, then slip the skins from the beets, trim the ends, and cut into 1/2-inch cubes. Set aside. Quarter the endives lengthwise, then slice crosswise into 1/2-inch thick moons. Combine the beets and endive in a salad bowl and toss with the vinaigrette. Season with additional salt and pepper, if necessary. Serve immediately. In a small glass bowl, melt the salt in the vinegar, then add the pepper, shallot, garlic, mustard, and herbs and combine well. Whisk in the olive oil in slow, steady stream until the dressing is thickened. Alternately, place all ingredients in a glass jar, close the lid, and shake vigorously. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 42175,"Kefta Dog with Roasted Tomatoes, Ballpark Style 4 Roma tomatoes, quartered 1 teaspoon olive oil Kosher salt and freshly ground black pepper 1 tablespoon ground coriander 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon ground allspice 1/4 teaspoon cayenne 4 cloves garlic, grated 1 shallot, minced Kosher salt and freshly ground black pepper 1 pound ground lamb Olive oil 1/2 cup Greek yogurt 1 packed tablespoon fresh chopped parsley 1 tablespoon tahini paste 1/2 teaspoon granulated garlic powder 1/2 lemon, juiced and zested Kosher salt and freshly ground black pepper Instructions: For the tomatoes: Preheat an oven 325 degrees F. Toss the tomatoes with the olive oil, salt and pepper. Spread them evenly in a roasting pan with a rack inside if possible (the rack helps allow the tomatoes to evaporate water). Let them roast for about 1 1/2 hours checking for hotspots in your oven (rotate the entire pan if needed). For the kefta dog: Preheat a grill pan. Combine the coriander, cumin, paprika, allspice, cayenne, garlic, shallots and some salt and pepper, and mix. Mix in the lamb in small pieces so the seasoning distributes evenly. Mold lamb into 5 1/2-inch-long hot dog shapes onto your skewers. Drizzle each with olive oil. Place on the grill pan, and cook on each side for about 4 minutes, for a total of 7 to 8 minutes. For the yogurt: Add yogurt, parsley, tahini, garlic powder, lemon zest and juice into a mixing bowl and incorporate well. Season with salt and pepper. Serve the kefta dogs with the infused yogurt and roasted tomatoes. ","[Syrah, Tempranillo, Garnacha, Barbera]" 42176,"Linguine with Santa Barbara Spot Prawns 1 1/2 pounds fresh Santa Barbara spot prawns, deveined, shells on 2 tablespoons olive oil 3 cloves garlic, roughly chopped Crushed red pepper flakes 1 handful fresh parsley, finely chopped 1/2 cup dry white wine One 28-ounce can whole peeled (pelati) tomatoes, blended 1 pound linguine (best choice would be an old traditional bronze-drawn pasta) 1 handful fresh basil leaves, torn Extra-virgin olive oil, for serving Instructions: Slice the back of each prawn with a knife to expose the pulp and set aside. Heat the olive oil in a large skillet over medium-high heat. Saute the garlic and a sprinkle of red pepper flakes until fragrant, about 1 minute. Add the parsley and prawns. Cook the prawns on both sides until the color turn from dark grey (uncooked) to a vivid pink (cooked). Then add the white wine and stir well until the sharp smell of the wine is cooked off, about 1 minute (you don't want it dry). Remove the prawns and sauce to a casserole dish and reserve. Remove the shells from 2 prawns and chop into bite-size pieces. Add the chopped prawns and the tomatoes to the skillet and simmer over medium-high heat, about 15 minutes Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper \al dente\ texture, drain it about 2 minutes before what is indicated. Move the pasta to the skillet and stir into the sauce for less than a minute on medium-high heat. Then move the pasta into a serving platter and organize the reserved prawns on top of it. Serve dressed with some fresh basil, a drizzle of extra-virgin olive oil and one final sprinkle of red pepper flakes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 42177,"Beer Can Chicken with Beer and Molasses Bbq Sauce 1 can, good quality, beer 1 to 2 pounds roaster chicken Salt Pepper Garlic powder Molasses BBQ sauce, recipe follows 1 1/4 quarts chili sauce 1 1/2 pints molasses 1 1/2 pints light beer 8 tablespoons Dijon mustard 8 tablespoon chili powder 2 1/2 tablespoons soy sauce 2 1/2 tablespoons crystal hot Louisiana sauce 5 tablespoons lemon juice 1 1/3 tablespoons liquid smoke Instructions: Rinse chicken thoroughly. Season inside and outside with salt, pepper, and garlic. Using can opener, open beer can. Place chicken upright on can, so can is inside chicken cavity. Place on a roasting pan and roast in a preheated 350 oven for 50 to 60 minutes or internal temperature of 150 degrees F. Glaze with BBQ sauce and finish cooking on grill. Combine all ingredients in sauce pot and simmer until reduced by 1/3 of the original volume. Cool completely and pack for transport. ","[Lager, Brown Ale, Porter, Merlot]" 42178,"Coconut Macaroons 1 large egg 1 large egg white 1 1/2 teaspoons dark rum 1 teaspoon vanilla extract Pinch kosher salt 2 1/4 cups desiccated coconut Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. (We prefer the silicone for the crispy edges and caramelization that occurs with these cookies.)
Lightly whisk the egg and egg white in a medium bowl until a bit frothy. Whisk in the rum and vanilla. Using a rubber spatula, fold in the coconut.
Using about 2 tablespoons per macaroon, mound the mixture on the baking sheet, leaving some space in between each one. Bake until the edges are golden and crispy, about 10 minutes. Cool, then use a small offset spatula to remove them from the baking sheet. The macaroons will keep in an airtight container for 5 days.
Photo by Scott Suchman ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 42179,"Green Bean Casserole 1 pound green beans, ends trimmed 1 tablespoon olive oil 8 ounces sliced mushrooms 2 cloves garlic, minced 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly ground black pepper 1/3 cup brandy or cognac 1/3 cup red wine 1/3 cup chicken broth Fried Onions, recipe follows Instructions: Cook green beans in boiling salted water until tender, about 3 or 4 minutes. Drain well. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 3 to 4 minutes. Add the garlic and thyme. Season with salt and freshly ground black pepper, to taste. Cook until garlic is fragrant, about 1 minute. Add brandy or cognac, red wine and chicken broth, bring to a boil. Simmer to blend flavors and reduce sauce, about 2 to 3 minutes. Add green beans to mushroom sauce and toss to coat. Place on a large serving dish, season again with salt and pepper, to taste. Top with fried onions before serving. 2 quarts peanut oil, for frying 2 large red onions, thinly sliced and separated into rings 1/2 cup buttermilk 2 cups arborio rice coating, recipe follows Kosher salt Heat peanut oil in a deep fryer or deep pot to 375 degrees F. Put onion rings in a large bowl. Pour buttermilk over onions and toss to coat. Shake off the excess liquid. Dip onions into Arborio rice coating, covering thoroughly Fry the onions in small batches until crispy, about 2 minutes per batch. Scoop out with a slotted spoon and drain on paper towels. Set aside. Season with salt, to taste. 1 cup arborio rice 3 cups all-purpose flour 1 cup semolina 2 tablespoons fine salt 1 teaspoon freshly ground black pepper Grind the rice in a blender or spice grinder to a very fine powder. Put it in a bowl and add the flour, semolina, salt and pepper. Toss until well blended. Store in a sealed container in the freezer for maximum freshness. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 42180,"White Hot Chocolate with Marshmallow Stirrers 1 cup semisweet chocolate chips, such as Ghiradelli (about 6 ounces) 8 marshmallows 6 cups vanilla-flavored unsweetened almond milk, such as Almond Breeze, or 6 cups whole milk 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 12 ounces white chocolate, such as Lindt, chopped or broken into 1/2-inch pieces 1 tablespoon agave Instructions: For the stirrers: Line a small baking sheet with wax or parchment paper. Place the chocolate in a small bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Insert a lollipop stick into each marshmallow. Dip the marshmallows into the chocolate, allowing any excess chocolate to drip back into the bowl. Place on the prepared baking sheet and refrigerate until the chocolate has set, 20 minutes.
For the hot chocolate: Whisk together the almond milk, cinnamon and nutmeg in a 5-quart saucepan. Bring to just below a boil over medium-high heat. Remove the pan from the heat and add the white chocolate and agave. Stir constantly until the chocolate has melted and the mixture is smooth, 2 minutes. Keep warm over low heat until ready to serve.
Pour the hot chocolate into mugs and stir with the marshmallow stirrers. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 42181,"Baked Spinach Ravioli 4 tablespoons unsalted butter 1 small onion, finely chopped 2 cloves garlic, minced 2 sprigs fresh rosemary 1/4 cup all-purpose flour 2 cups whole milk Kosher salt and freshly ground pepper 2 9-ounce packages refrigerated cheese ravioli 1 10-ounce package frozen chopped spinach, thawed and squeezed dry 2 ounces low-moisture mozzarella, cut into 1/2-inch cubes 1/4 cup grated grana padano or parmesan cheese Instructions: Preheat the broiler. Melt the butter in a large ovenproof skillet over medium-high heat. Add the onion, garlic and rosemary and cook, stirring often, until the onion is soft and just starts browning, about 6 minutes. Sprinkle in the flour and cook, stirring, until smooth and bubbling, about 2 minutes. Stir in 2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a gentle simmer. Stir in the ravioli and cook, stirring occasionally, until the ravioli are tender and the sauce thickens, 5 to 7 minutes. Remove from the heat. Discard the rosemary sprigs and stir in the spinach. Sprinkle with the mozzarella and grana padano. Place the skillet under the broiler until golden and bubbling, about 5 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 42182,"One Recipe, Two Meals: Creamy, Cheesy Potato Soup 2 tablespoons extra-virgin olive oil 2 celery stalks, sliced 1/2 large red onion, diced 3 russet potatoes, cut into 1-inch cubes Salt and pepper 4 cups chicken stock 2 cups milk 2 tablespoons butter 1 cup shredded Cheddar Finely chopped fresh chives or scallions, for garnish 4 slices cooked bacon, chopped Sour cream, for garnish 1 thinly sliced jalapeno Instructions: Heat the oil in a deep pot over medium-high heat. Add the celery and onions and saute until the veggies begin to soften, about 2 minutes. Add the potatoes and toss with a good pinch of salt. Add the chicken stock and simmer until the potatoes soften, about 20 minutes. Then add the milk and butter, and stir until the butter melts.
At this point you have a few options. If you have an immersion blender, simply stick the wand in the pot and give it a few whizzes, blending some of the soup until it's nice and creamy. You'll still want a good amount of potato chunks in the soup, so don't go overboard, like I tend to do.
You can also scoop out about 2 cups of the soup and transfer it to a blender or food processor. Blend until creamy and transfer it back to the soup pot.
Or, you can simply mash a few of the potatoes with a potato masher, leaving it on the slightly chunkier side. It's up to you!
After you've creamified it, give it another taste and add plenty of salt and pepper if needed.
Scoop out a little for the kids and keep it simple for them with shredded Cheddar and a kiss of chives! (Chives are optional, of course.) As for you, adult faces, load up your bowls with plenty of chopped bacon, Cheddar, little dollops of sour cream, sliced jalapenos and chives! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42183,"Baby Heirloom Tomato and Cucumber Salad 1/4 pound country bread, cut into roughly 1-inch cubes 5 tablespoons basil infused olive oil Kosher salt and freshly ground black pepper 1/3 cup aged balsamic vinegar 2 pounds assorted mixed baby heirloom tomatoes 1 cucumber, peeled and seeded, if necessary Instructions: Preheat the oven to 400 degrees F. In a large bowl, toss the bread cubes with 2 tablespoons of the basil olive oil and season with salt and pepper, to taste. Arrange on a baking sheet and bake for 5 minutes, then toss the bread cubes and bake until golden, another 3 to 5 minutes. In a small saucepan, over low heat add the balsamic and simmer until reduced by half. Cut the smaller tomatoes in half, quarter the medium tomatoes and slice the larger tomatoes. Cut the cucumber, lengthwise in half, and slice it into half moons or dice it into cubes. In a large serving bowl, mix the tomatoes, cucumbers and remaining oil and season with salt and pepper, to taste. Add the bread cubes and toss. Drizzle with the reduced balsamic and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 42184,"Halibut with Lemon, Capers, and Croutons 1 stick plus 2 tablespoons butter 6 slices stale white sandwich bread, crusts removed and cut into 1/2-inch cubes 1/2 cup all-purpose flour Salt and freshly ground black pepper 4 (6-ounce) pieces halibut (preferably Pacific) 1 to 2 tablespoons capers (depending on taste) 1 large lemon, juiced 1 tablespoon finely chopped fresh parsley leaves Instructions: In a medium saute pan over medium-high heat, melt 4 tablespoons of the butter. When the foam subsides, fry the cubes of bread until golden and crusty, about 4 to 7 minutes. Remove the croutons from the pan with a slotted spatula and set aside on paper towels to drain. Wipe out the pan. Place the flour on a plate and season well with salt and pepper. Dredge the halibut in the flour and shake off excess. Return the saute pan to the heat and melt 4 more tablespoons of butter. When the foam has subsided add the fish to the pan. Cook, turning once, until the fish is no longer translucent in the center, flakes easily, and is golden brown on both sides, about 4 to 7 minutes per side. Transfer the fish to a serving platter and wipe out the pan. Melt the additional 2 tablespoons of butter, and when the foam subsides add the capers and croutons. Saute briefly, then add the lemon juice and parsley and swirl to combine. Pour over the fish on the serving dish and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42185,"Lobster Mousse Puff Pastry Bouchees 3/4-pound lobster tail meat, roughly chopped, plus 1/2-pound lobster tail meat, sliced thin 1/4 teaspoon paprika 1/2 cup chilled heavy cream 1 tablespoon minced tarragon leaves Mini puff pastry shells 1 egg mixed with 1 tablespoon water, to make egg wash 1-ounce American farmed paddlefish caviar, optional 1/2 teaspoon salt Instructions: Preheat oven to 400 degrees F. In a food processor, puree the lobster meat with the salt and paprika. With the motor running, add the cream in a steady stream and blend until the mixture is smooth, then add the tarragon. Place the pastry shells on a lightly greased baking sheet, brush the tops with the egg wash, being careful not to let the wash drip down the sides, and bake in the middle of the preheated oven until they are just beginning to color, about 7 minutes. Transfer the shells to a rack and let them cool completely. Pipe or spoon the lobster mousse into the puff pastry shells and bake in the oven until the mousse is set and the shells are golden brown, about 4 to 5 minutes. Serve immediately topped with a slices of lobster and a dollop of caviar, if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 42186,"Kids Can Make: Raspberry-Lemon Bread Pudding 4 cups 1/2-inch crustless cubes of sourdough bread 4 tablespoons unsalted butter 1/2 cup plus 1 tablespoon sugar 4 large eggs 2 teaspoons lightly packed finely grated lemon zest (from about 2 large lemons) 1/2 teaspoon pure vanilla extract Pinch fine salt 1 1/2 cups half-and-half 1 1/2 cups raspberries Instructions: Position an oven rack in the center of the oven, and preheat to 375 degrees F. Spread the bread on a baking sheet, and bake until crispy and dried out, about 10 minutes. Let cool completely. Meanwhile, melt the butter in a small skillet over medium heat, and cook until it starts to bubble and foam, about 5 minutes. Continue cooking, stirring constantly, until the foam subsides and brown specks start to appear, 1 to 2 minutes. Transfer the browned butter to a small bowl, scraping the brown bits from the bottom of the skillet, and let cool slightly. Whisk together 1/2 cup of the sugar, the eggs, lemon zest, vanilla and salt in a large bowl until the mixture is pale and thick. Whisk in the half-and-half and 3 tablespoons of the browned butter until combined. Stir in the bread and raspberries, and let the mixture sit for 30 minutes, stirring occasionally. Brush the inside of six 8-ounce ramekins with the remaining browned butter, and coat with the remaining 1 tablespoon sugar, tapping out any excess. Divide the bread pudding mixture evenly among the ramekins. Set the ramekins in a large roasting pan, and carefully fill the pan with 1/2 inch of hot water. Bake until the custard is just set and the tops are lightly golden brown in spots, about 45 minutes, rotating the pan once halfway through. Let cool for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 42187,"Tartine with Chocolate and Mint Butter 1/2 French baguette loaf 4 ounces dark chocolate 8 fresh mint leaves, chopped 3 tablespoons unsalted butter, room temperature Kosher salt, for garnish, optional Instructions: Cut the baguette on the bias into 8 thin slices. In a small bowl, mix together the chopped mint and butter. Cut the chocolate pieces so that 2 pieces match the size of the bread slices. Heat the chocolate in the microwave 5 seconds to soften just enough cut the pieces. Spread the butter onto the slices of bread. Lay out 2 pieces of chocolate on each tartine. Sprinkle a little salt on top. Serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 42188,"Falafel with Chipotle Tahini Dip 1/2 cup tahini 2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/2 canned chipotle cl in adobo, finely chopped, plus 2 teaspoons adobo sauce
Kosher salt and freshly ground black pepper Two 15-ounce cans chickpeas, rinsed and drained 1/3 cup all-purpose flour
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 teaspoon baking powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1 scallion, chopped
Kosher salt and freshly ground black pepper Vegetable oil, for frying Serving suggestions: pita bread, salad greens, shredded carrots, sliced scallion greens Instructions: Special equipment: a deep-fry thermometer For the sauce: In the bowl of a food processor, add the tahini, lemon juice, olive oil, garlic, chipotle and adobo sauce and salt and pepper to taste and process until smooth. If it is too thick, add some water a couple tablespoons at a time until it is the consistency of heavy cream. Scrape into a bowl, cover and refrigerate until ready to serve. For the falafel: Using the same processor bowl, add the chickpeas and process until coarsely ground. Add the flour, parsley, cilantro, baking powder, cumin, cayenne, scallion, 1 teaspoon salt and 1/2 teaspoon pepper and process until well mixed but not totally smooth. Check the consistency to make sure it will hold together. If it is too dry, add some water a little at a time. Taste and adjust the seasoning. Add about 2 inches of vegetable oil to a deep skillet and heat until a deep-fry thermometer registers 325 degrees F. Using a small scoop or a tablespoon, scoop out small balls of the falafel mixture and gently drop them into the hot oil. Cook in batches, turning them over from time to time, until golden brown and cooked through, for between 30 and 60 seconds. Drain on paper towels while you cook the rest. To serve: Cut the top off each pita and form a pocket. Drizzle some sauce into each pita and add 4 or 5 falafel pieces. Top with the greens, carrots, scallions and plenty more sauce. Alternatively, build a salad with the vegetables, then top with falafel and sauce. ","[Syrah, Grenache Blanc, Vermentino, Sauvignon Blanc]

" 42189,"Poblano and Pepper Jack-Stuffed Chicken Breasts with Ancho cl Cream Sauce 2 small to medium fresh poblano peppers Two 8-ounce boneless, skinless chicken breasts Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil Two 2 ounce slices pepper jack cheese 2 cups heavy cream 1 tablespoon Cajun spice, such as Paul Prudhomme's Blackened Redfish Magic Spice 1/2 tablespoon ancho cl powder Instructions: For the poblano and pepper jack-stuffed chicken breasts: Roast the poblano peppers over an open flame until completely charred, transfer to a plastic bag and seal for 10 minutes. Peel the charred skin, remove all the seeds and cut each pepper in half.
Meanwhile, put chicken breasts on a cutting board and pound with a meat mallet to 1/4-inch thickness. Season with salt and pepper.
Heat a large skillet over medium high heat. Add the oil, heat, then add the chicken and cook until the first side is golden-brown, 1 to 2 minutes. Flip and cook until the second side is golden-brown, another 1 to 2 minutes. Transfer the skillet to the oven and roast until just cooked through, about 8 minutes.
Meanwhile, make the ancho cl cream sauce: Bring the cream to a simmer in a small saucepan and cook until reduced by 1/3. Add the Cajun spice and ancho cl powder and simmer for another minute or so. Keep warm.
When the chicken is done, cut each piece into 2 equal halves. Lay one piece in the centers of 2 dinner plates and top each with 2 poblano halves, 1 piece of pepper jack, and another piece of chicken. Pour half of the Ancho cl Cream Sauce over the tops and serve immediately. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 42190,"Raspberry Cream Puffs 6 tablespoons unsalted butter 1 tablespoon granulated sugar
1/4 teaspoon kosher salt
3/4 cup all-purpose flour
3 large eggs
3/4 cup heavy cream 8 ounces mascarpone
2 tablespoons confectioners' sugar
About 1/2 cup raspberry jam
1 pint fresh raspberries
Instructions: For the cream puffs: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Put the butter, granulated sugar, salt and 3/4 cup water in a medium saucepan and bring to a boil over medium heat. As soon as it boils, take off the heat and add the flour. Mix vigorously with a wooden spoon until the mixtures comes together and pulls away from the sides of the pan, about 1 minute. Transfer the mixture to a large bowl. Beat with an electric mixer at medium speed until slightly cooled. Add the eggs 1 at a time, beating well after each addition. After adding the last egg, beat on medium speed for 1 minute. Use a 1 1/2-inch cookie scoop to place rounds about 1/2 inch apart onto the prepared baking sheet. Bake the cream puffs for 10 minutes, then reduce the oven temperature to 325 degrees F and continue to bake until golden brown and hollow-sounding when tapped, 20 to 25 minutes. Transfer to a rack and cool completely, then use a serrated knife to cut the puffs in half. For the filling: Beat the cream, mascarpone and confectioners' sugar with an electric mixer at medium-high speed until it just holds stiff peaks, then gently fold in the jam. When ready to serve, use a large spoon to dollop the cream on the bottom half of the puffs and add 1 raspberry to each. Then top with the other half of the puff. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 42191,"Mocha Chocolate Icebox Cake 2 cups cold heavy cream 12 ounces Italian mascarpone cheese 1/2 cup sugar 1/4 cup coffee liqueur, such as Kahlua 2 tablespoons unsweetened cocoa powder, such as Pernigotti 1 teaspoon instant espresso powder 1 teaspoon pure vanilla extract 3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop Shaved semisweet chocolate, for garnish Instructions: In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks. To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight. Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 42192,"Swedish Pancakes with Cherry Cream Cheese and Chocolate-Banana Fillings 2 cups milk 2 large eggs 4 tablespoons unsalted melted butter, divided 1/2 teaspoon vanilla 1 cup all-purpose flour 1/4 cup sugar 1 pinch kosher salt 1 (15-ounce) can cherry pie filling, divided 1 (8-ounce) container whipped cream cheese 2 bananas, sliced 1/2 cup chocolate and hazelnut spread (recommended: Nutella) Powdered sugar, for garnish Instructions: For the batter: In a large bowl, whisk together the milk, eggs, 2 tablespoons melted butter and vanilla. In another bowl, whisk together the flour, sugar and salt. Combine the dry ingredients into the wet ingredients, whisking out any lumps. Let the batter rest for a few minutes while you prepare the fillings. (Batter can be covered and refrigerated for up to 24 hours, but it may need to be thinned a bit.) For the fillings: Mix together 1 cup cherry pie filling and the cream cheese; cover and refrigerate until ready to serve. Put the remaining cherry pie filling into a serving bowl. When ready to serve, slice the bananas and put them into a bowl; put the chocolate spread into another bowl. For the pancakes: Grease the pan with a bit of the melted butter. Pour a scant 1/4 cup of batter into the pan, swirling the pan to coat it evenly. When the top looks dry and bubbles and the edges are lightly browned, 45 seconds to 1 minute, flip the pancake over and cook for an additional 15 to 20 seconds. (The first pancake may not turn out perfect so don't worry if it does not work, eat it as a snack.) Place the pancake onto a plate and continue cooking the remaining batter in the 1/4 cup increments, brushing the pan with melted butter as needed. Stack the pancakes on top of each other and set aside covered with foil until ready to serve. (Pancakes can be covered and refrigerated for up to 24 hours. Pancakes can be placed between layers of wax paper, wrapped in plastic and frozen for up to a month. Thaw overnight in the refrigerator before using.) To serve: Put the pancakes out along with the bowls of fillings. Fill a pancake with a dollop of 1 of the fillings fold it in half and roll it up like a cigar. Garnish with a dollop of the remaining cherry pie filling or sprinkle with a bit of the powdered sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 42193,"Chocolate-Pretzel Cereal Treats 6 tablespoons unsalted butter, plus more for buttering the pan One 10-ounce bag mini marshmallows 1 teaspoon pure vanilla extract Kosher salt 8 cups puffed chocolate cereal, such as Cocoa Puffs 2 cups crushed pretzels 2 ounces semisweet chocolate, chopped 1 teaspoon coconut oil Instructions: Line a 9-by-13-inch baking dish with aluminum foil leaving a 2-inch overhang on the two short ends. Lightly coat the foil with butter. Melt the butter in a large pot set over medium heat. Add the marshmallows and cook, stirring occasionally, until the marshmallows melt, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt and then the cereal and pretzels until well mixed. Transfer to the prepared baking dish and press into an even layer. Set aside at room temperature until cooled and firm, about 30 minutes. Melt the chocolate and coconut oil together in a small microwave safe bowl for 30-second increments in the microwave, stirring, until smooth. Drizzle over the bars, cover and refrigerate until the chocolate hardens, about 15 minutes. Cut into bars. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 42194,"Dulce and Banana 6 tablespoons unsalted butter 2 teaspoons granulated sugar 1/4 teaspoon kosher salt 1 cup all-purpose flour 4 large eggs plus 1 egg yolk 1 cup heavy cream 2 tablespoons confectioners' sugar 4 ounces semisweet chocolate, roughly chopped 3 bananas, sliced 2/3 cup dulce de leche, plus more for topping Instructions: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Fit a large pastry bag with a 1/2 -inch round tip. Combine the butter, granulated sugar, salt and 1 cup water in a medium saucepan and bring to a boil. Remove from the heat; sift the flour into the saucepan and stir with a wooden spoon to make a paste. Return to medium heat and stir until the dough pulls away from the side of the pan and is slightly shiny, about 2 minutes. Transfer to a bowl and beat with a wooden spoon until slightly cooled, 2 to 3 minutes. Add the whole eggs, one at a time, beating until smooth before adding the next. Transfer the dough to the pastry bag. Pipe 1-inch mounds of dough 1 inch apart on the prepared baking sheets. Smooth the tops with a damp fingertip. Beat the egg yolk with 1 tablespoon water; brush on the dough mounds. Bake 15 minutes, then reduce the oven temperature to 350 degrees F and continue baking until the puffs are golden brown and crisp, about 25 more minutes. Transfer to a rack and let cool completely. Meanwhile, beat the heavy cream and the confectioners' sugar in a large bowl with a mixer until soft peaks form; refrigerate until ready to assemble. Place the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Cut the puffs in half crosswise with a serrated knife; sandwich with the sliced bananas, dulce de leche and whipped cream. Drizzle the puffs with the melted chocolate and more dulce de leche. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 42195,"Cobb Salad Panini 1 head romaine lettuce 2 tomatoes, seeded 1 avocado 1/2 pound turkey breast 8 slices bacon, cooked 1/2 pound bleu cheese 4 hard cooked eggs, shelled and sliced 1 tablespoon chopped parsley leaves 1 lemon, juiced 3 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 4 ciabatta rolls or a baguette Instructions: Chop the lettuce, tomatoes, avocado, turkey, bacon, cheese, and eggs into 1/2-inch pieces and put them into a large bowl. Add the parsley, lemon juice, 3 tablespoons olive oil, and season with salt and pepper; mix well to coat all the ingredients. Slice the rolls horizontally. Drizzle a small amount of olive oil on each of the cut sides. On the 4 bottoms place about 1/2 cup of the chopped salad and spread it out evenly. Put the tops on and gently press each sandwich to flatten it slightly; drizzle lightly with olive oil. Place each sandwich on a preheated panini press and grill until the bread is toasted and the cheese begins to melt, about 5 minutes. Alternately, preheat a dry cast iron or non-stick pan. Place the sandwich in the pan and weight it down with another pan or a clean brick wrapped in foil. Grill 5 minutes, turn the sandwich over, re-weight it, and grill for another 5 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 42196,"Horseradish Sauce 1/2 cup sour cream One 3 1/2-ounce jar prepared horseradish
1 tablespoon heavy cream
1 teaspoon spicy brown mustard
Salt and freshly ground black pepper Salt and freshly ground black pepper
Instructions: Mix together the sour cream, horseradish, heavy cream, mustard and some salt and pepper in a bowl. Refrigerate until needed. ","[Chardonnay, Riesling, Gewrztraminer]" 42197,"Pizza Dough 1 package active dry or fresh yeast 1 teaspoon honey 1 cup warm water, 105 to 115 degrees 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoons extra-virgin olive oil, plus additional for brushing Toppings of your choice Instructions: In a small bowl, dissolve the yeast and honey in 1/4-cup warm water. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.) Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled). Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F. To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Lightly brush the inner circle of the dough with oil and arrange the topping of your choice over the inner circle. Using a lightly floured baker's peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 42198,"Roasted Salmon Tacos 3 tablespoons extra-virgin olive oil 2 teaspoons honey
1 teaspoon lime zest plus 2 tablespoons lime juice
Kosher salt
Dash hot sauce
1/2 small red onion, very thinly sliced
4 radishes, very thinly sliced
1/2 medium head red cabbage, finely shredded (about 7 cups)
1/2 cup loosely packed fresh cilantro leaves, coarsely chopped
2 ripe avocados, halved and pitted 1 cup sour cream
2 tablespoons chopped pickled jalapenos
Zest of 1 lime and juice of 1/2
Kosher salt
2 pounds skinless center-cut salmon fillet 1 tablespoon chili powder
Kosher salt
2 tablespoons extra-virgin olive oil
Flour Tortillas, recipe follows, kept warm 2 cups (254 grams) all-purpose flour, plus more for dusting 1 teaspoon kosher salt
1 teaspoon sugar
1/4 cup shortening or neutral oil
Instructions: For the red cabbage slaw: Preheat the oven to 450 degrees F. Whisk together the olive oil, honey, lime zest and juice in a large serving bowl. Season with 1/2 teaspoon salt and the hot sauce. Add the red onion, radishes, cabbage and cilantro and toss well. For the avocado sour cream: Scoop the avocado flesh into the carafe of a blender. Add the sour cream, pickled jalapenos, lime zest, juice and 1/2 teaspoon salt. Add 1 tablespoon water and blend until smooth. (If the mixture is too thick to blend, add 1 to 2 tablespoons more water and blend again). Transfer to a serving bowl and refrigerate until ready to serve. For the salmon: Sprinkle the salmon all over with the chili powder and 1 teaspoon salt and rub it in. Heat a large ovenproof skillet over medium-high heat and add the olive oil. When the oil is hot, add the salmon top-side down and sear until browned, about 1 minute. Flip the salmon and transfer the skillet to the oven. Roast until the salmon is just cooked through, 8 to 10 minutes, depending on thickness. To serve, break the salmon into chunks. Serve in Tortillas with the slaw and sour cream. Combine the flour, salt and sugar in a medium bowl. Add the shortening or oil and mix until mealy. Stir in 3/4 cup water to form a dough. Turn it out onto a surface and knead, adding more flour if needed, until a smooth, slightly sticky dough is formed, 5 to 7 minutes. Cover the dough with plastic wrap or a towel and let it rest at room temperature for 30 minutes. (Full disclosure: When we're hungry, we skip this step. But letting the dough rest does make it easier to roll these out.) Heat a dry skillet over medium heat. Divide the dough into 8 equal parts and roll them out on a lightly-floured surface until they're really thin, keeping the remaining dough balls covered. I like a 1/16- or 1/8-inch thickness but wouldn't turn down a 3/16-inch-thick one. Cook them in the skillet on both sides until they're just starting to show some brown spots, 45 seconds to 1 minute. Keep warm in a towel until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42199,"Pork Ragu Over Penne 1 tablespoon canola oil 1 (4-pound) bone-in pork butt shoulder roast Kosher salt and freshly ground black pepper 2 stalks celery, chopped 2 carrots, chopped 1 medium onion, chopped 2 (15-ounce) cans diced tomatoes 1 tablespoon chopped garlic 1/2 (6-ounce) can tomato paste 1 (16-ounce) package penne 3 fresh basil leaves, for garnish 2 tablespoons grated Parmesan, for garnish Instructions: Heat the canola oil in a large skillet over medium-high heat. Season the pork with salt and pepper and brown it on all sides, 2 to 3 minutes per side. While the pork is browning, add the celery, carrots, and onion to the bowl of a slow cooker. Put the pork on top of the vegetables and add the tomatoes and garlic. Place into the slow cooker and cook on low for 6 to 8 hours. Remove the pork to a cutting board or sheet pan. Pour the vegetables and liquid from the slow cooker bowl into a saute pan over medium heat, and mash with a fork. Add the tomato paste to the pan sauce and stir to incorporate. Shred the pork, add it to the vegetables, and let this simmer, uncovered, while you cook the pasta (save 2 cups of the ragu for the Round 2 Recipe Lasagna Roll Ups). Bring a large pot of salted water to a boil. Add the penne, stir, and cover the pot. When it returns to a boil, remove the cover and stir it again. Cook until the pasta is al dente, about 8 minutes. (Save 1 cup of pasta for the Online Round 2 Recipe Savory Noodle Pie.) Put the pasta into a serving platter, and pour the ragu over top. Serve immediately, garnished with basil leaves and Parmesan. ","[Barolo, Barbaresco, Chianti, Rioja]" 42200,"Milk Chocolate Graveyard Cake 2 sticks unsalted butter, softened, plus more for greasing pan 2 cups all-purpose flour 3/4 cup unsweetened cocoa powder (not Dutch-processed) 1 1/2 teaspoons baking soda 1/2 teaspoon sea salt 1 1/4 cup packed light brown sugar 1/2 cup granulated sugar 4 eggs, at room temperature for 30 minutes 1/3 cup semisweet chocolate, melted and cooled 2 teaspoons pure vanilla extract 1 1/2 cups well-shaken buttermilk (or 1 cup milk plus 1 tablespoon lemon juice) Milk Chocolate Buttercream, recipe follows 1/2 (9-ounce) box chocolate wafer cookies, crushed 1 tube black gel 1 bag chocolate sandwich cookies (recommended: Pepperidge Farm Milano cookies) Chocolate Tree, recipe follows Candy pumpkins Candy Bones, recipe follows Rock candy 5 sticks butter, cut into pieces, at room temperature 1 teaspoon fine sea salt 5 cups confectioners' sugar, divided 2 1/2 cups milk chocolate, melted and cooled 1/2 cup unsweetened chocolate, melted and cooled 2 teaspoons pure vanilla extract 1 cup semisweet chocolate chips 1 cup white chocolate chips 2 tablespoons butter, melted 18 pretzel sticks 36 mini-marshmallows Instructions: For the cake: Put a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) nonstick round cake pans. Line the bottom of each with a round of parchment paper, and then butter the paper.
Sift the flour, cocoa, baking soda and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
Pour half the batter in each pan and spread evenly with a spatula or butter knife. Bake until a toothpick comes out clean, about 25 minutes. Remove the pans to racks and allow the cakes to cool for 10 minutes or so. Loosen the edges of the cake from the pan with a knife, then turn them onto the racks. Remove the paper and let the cakes completely cool.
To assemble: Put some Milk Chocolate Buttercream on top of 1 cake layer, pushing out to the sides a bit. Sprinkle some ground up chocolate wafers on top. Place the other cake layer on top and flip it over so the flat surface is up. Ice with the rest of the buttercream. Don't try to make it perfectly smooth, the more bumpy it is the better, we're creating a graveyard!
With your black gel, write out RIP on the chocolate sandwich cookies to make them look like gravestones.
Sprinkle more ground wafers on top of the cake to look like dirt. Pat some more around the sides. Take your chocolate tree and put right through the cake in the back. Add some gravestones and some pumpkins. And the chocolate bones, pressing into the sides like an X. Arrange chunks of rock candy around. Combine the butter, salt and 2 cups of the confectioners' sugar in a mixer with the whisk attachment. Beat until light and fluffy. Add the melted chocolates, vanilla and the remaining 3 cups sugar. Whisk on medium-high until smooth and fluffy. Put the chips in a heatproof glass bowl over a pot of simmering water. Stir to melt. Fill a zip top bag with the melted chocolate and pipe it out on a baking sheet lined with foil in the shape of a tree. Let cool. Put the chips in a heatproof glass bowl over a pot of simmering water. Stir to melt. Add the melted butter to the chips to make the mixture more workable. Take your pretzel stick and push a marshmallow on each side. Coat in the white chocolate, and let dry on parchment paper. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Syrah]" 42201,"Capellini with Clams 2 tablespoons olive oil 4 cloves garlic, minced 1 1/2 pounds very small clams, such as New Zealand cockles, scrubbed 1/3 cup dry white wine 1 cup fish stock or clam juice 12 ounces capellini pasta 4 tablespoons chopped parsley leaves Salt and pepper Instructions: In a large pot, bring salted water to a boil for the pasta. In a large skillet, heat the olive oil over medium-high heat, then add the garlic and saute until golden, about 2 to 3 minutes. Add the clams, white wine, and stock and cover. Allow to boil until the clams open, about 4 to 5 minutes. Meanwhile, boil the capellini in the water until al dente. When all the clams have opened, discard the unopened ones. Stir the capellini and three tablespoons of parsley into the pan juices. Season with salt and pepper. Serve on a platter with the clams and sprinkle with remaining parsley. ","[Chenin Blanc, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 42202,"Asian Chicken Meatball Sliders with Pickled Carrot and Daikon 1/2 cup rice wine vinegar 1/4 cup sugar
1/2 teaspoon kosher salt
1 cup julienned carrot
1 cup julienned daikon
1/2 cup soy sauce 1/3 cup light brown sugar
1 tablespoon mirin
1 tablespoon seasoned rice vinegar
2 teaspoons sambal (Asian cl-garlic sauce) 1 pound ground chicken (50/50 white and dark meat) 1/3 cup panko breadcrumbs
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon soy sauce
2 teaspoons sesame oil
1 egg, whisked
3 scallions, finely chopped
Kosher salt and freshly ground black pepper
Canola oil, for the pan
8 soft Hawaiian buns
1/2 cup fresh cilantro leaves
8 bamboo skewers
Instructions: For the quick-pickles: In a small saucepan, combine the vinegar, sugar, salt and 1/2 cup water. Bring to a boil, stirring to dissolve the sugar. Add the carrot and daikon and stir to combine. Turn off the heat and set aside to cool. Refrigerate, covered, for 2 hours. For the sauce: Bring the soy sauce, brown sugar, mirin, vinegar and sambal to a simmer in a small saucepan. Cook for 5 to 7 minutes. Set aside to cool. For the meatballs: In a large bowl, combine the chicken, panko, garlic, ginger, soy sauce, sesame oil, egg, scallions and some salt and pepper. Mix well to combine, but don't overwork. Form the mixture into eight 2-inch balls. Heat a grill pan over medium-high heat. Drizzle the pan with canola oil. Add the meatballs and cook for about 4 minutes per side, or until cooked though. Baste generously with sauce during the last 3 minutes of cooking. To assemble the sliders: Serve the meatballs on the buns, topping each with a tablespoon of the quick-pickles (drained) and some cilantro leaves. Secure with bamboo skewers and serve on a large platter with extra sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 42203,"Southwestern Layered Salad 3 large eggs 4 slices center-cut bacon 1/4 cup plus 3/4 tablespoon nonfat Greek yogurt 1/4 cup olive oil mayonnaise 1 tablespoon fresh lime juice Pinch cayenne pepper 1/4 head iceberg lettuce, chopped 1 red bell pepper, stemmed, ribs removed, seeded and sliced across in 1/4-inch rings One 15.5-ounce can black beans, drained and rinsed 1 cup cooked corn kernels 2 ounces shredded Cheddar Instructions: Place the eggs in a large pot and fill with cold water; bring to a boil. Immediately remove from the heat and cover the pot for 10 minutes. Drain and then submerge the eggs in cold water. Peel, slice and set aside.
Lay the bacon on a paper-towel-lined microwave-safe plate. Cover with another paper towel. Microwave on high for 4 to 5 minutes. Crumble or cut the bacon into small pieces.
To make the dressing, whisk the yogurt, mayonnaise, lime juice and cayenne together.
Line the bottom of four serving bowls with the lettuce. Layer the red pepper rings, crumbled bacon, black beans, sliced egg and corn in each bowl. Drizzle the dressing over the salads and sprinkle the cheese on top. Refrigerate at least 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 42204,"Carrot Ginger Soup 2 tablespoons olive oil 1 medium onion, diced (about 1 cup)
One 2-inch piece ginger, minced (or squeezed through a garlic press)
1/2 teaspoon cumin
Salt and freshly ground black pepper 2 cloves garlic, minced
1 pound carrots, peeled and sliced
4 cups vegetable stock
1 cup coconut milk
Yogurt, for garnish, optional Chopped fresh parsley, for garnish, optional Instructions: Heat the oil in a medium pot over medium-high heat. Add the onions, ginger, cumin and salt and pepper to taste. Cook until the onions have softened slightly, about 2 minutes. Add the garlic and cook an additional 1 minute. Add the carrots, vegetable stock and 1 cup water. Cover, bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 30 minutes. Add the coconut milk. Blend in batches until smooth, or use an immersion blender. Garnish with a dollop of yogurt and chopped parsley if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 42205,"Crispy Creepy Crawly Spider Bites 2 tablespoons (1 3/4 ounces) milk chocolate, chopped 1 cup chocolate wafer cookie crumbs 2/3 cup peanut butter
1 1/2 tablespoons unsalted butter
2 3/4 ounces dark chocolate couverture, chopped 1/3 cup heavy cream
1 tablespoon unsalted butter
1 tablespoon corn syrup
1 tablespoon dark rum
2/3 cup sugar, plus 1 tablespoon 1 teaspoon apple pectin
1/2 cup fresh strawberry puree, strained
1 tablespoon corn syrup
1 teaspoon lemon juice
2 pounds milk chocolate couverture, chopped Cocoa powder, for dusting, optional Instructions: For the crunch: Place the milk chocolate in a medium heatproof bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. (Alternatively, use a double boiler.) Turn off the heat, set the bowl of chocolate over the water to melt and stir until smooth. Remove from the heat and stir in the cookie crumbs, peanut butter and butter. Reserve 1/2 cup of the mixture and set aside. Form twenty 1/2-inch balls with the remaining crunch. Press your thumg into the center of each ball to make a hollow center. With the reserved 1/2 cup crunch, sculpt thin spider legs and twenty 1/2-inch round discs to use as the bottoms. Set aside at room temperature until you are ready to assemble the spiders. For the chocolate ganache: Place the dark chocolate in a small heatproof bowl. In a small saucepan, bring the cream to a boil and pour over the dark chocolate. Let stand without stirring for a couple of minutes in order to let some of the chocolate melt. Stir in the butter, corn syrup and rum. Mix until smooth. Let sit at room temperature until you are ready to assemble the spiders. For the strawberry jelly: Mix 1 tablespoon of sugar with the pectin in a small bowl and set aside. Bring the strawberry puree to a boil in a small saucepan and slowly stir in the pectin sugar. Bring this mixture back to a low boil and add the corn syrup, lemon juice and remaining 2/3 cup sugar. Boil for approximately 3 to 4 minutes. Transfer the jelly to a small stainless mixing bowl and cover with plastic wrap to let cool. To assemble: Place the milk chocolate in a large heatproof bowl. Fill a large saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat, set the bowl over the water to melt and stir the chocolate until smooth. Transfer the strawberry jelly and chocolate ganache to two separate pastry bags and snip the ends off. Fill each hollow crunch ball with equal parts jelly and ganache and cover with the bottom pieces of crunch to form the spider bodies. Refrigerate for about 20 minutes. Lay a sheet of parchment paper over a flat surface. Arrange the spider legs on the parchment, dip the bodies in the melted chocolate with the rounded side facing up. Attach the spider body to the arranged legs. Dust with cocoa powder, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42206,"Rotisserie Lamb Tacos with Apricot-Chipotle Baste 1/4 cup olive oil Salt and freshly ground pepper 1 boneless leg of lamb, about 7 pounds Apricot-Chipotle Baste, recipe follows 1 pound goat cheese, crumbled 1/2 pound shredded romaine lettuce Salsa Cruda, recipe follows 16 (6-inch) flour tortillas Charred corn guacamole, recipe follows 2 tablespoons canola oil 1 large red onion, coarsely chopped
3 cloves garlic, coarsely chopped
4 cups red wine vinegar
3 cups sugar
1/2 pound dried apricots, soaked for 1/2 hour in warm water and chopped
6 large tomatoes, diced 1/2 large red onion, diced
3 cloves garlic, chopped
1 jalapeno, diced
1 tablespoon fresh oregano leaves, chopped (recommended: Mexican oregano)
1/4 cup cilantro leaves, chopped
1 lime, juiced
Salt and freshly ground black pepper
1/4 cup olive oil 2 ears corn 2 tablespoons vegetable oil
Salt and freshly ground pepper
2 ripe avocados, peeled, pitted and diced
1 serrano cl, finely chopped
1 red onion finely diced
1 lime, juiced
1/4 cup chopped cilantro leaves
Salt and freshly ground pepper Instructions: Preheat grill to medium-high. Brush the leg of lamb with oil, season with salt and pepper and place directly on the grill to brown on all sides, about 5 minutes each side. Remove leg and attach to rotisserie rod. Let the lamb cook on the rotisserie for 1 1/4 to 1 1/2 hours or until just cooked to medium-rare doneness. During the last 20 minutes of grilling, begin basting with the glaze. Remove the lamb from the grill and baste again with the glaze and let rest for 20 minutes.
Slice the lamb across the grain into 1/4-inch thick slices. Serve folded in warm tortillas with shredded romaine, goat's cheese, charred corn guacamole and tomato salsa. Preheat grill or use side-burners of grill. In a saucepan combine oil, onion, garlic, vinegar and sugar. Cook until the sugar is dissolved and the vinegar is reduced by half. Add chopped apricots and cook for 10 minutes.
Transfer mixture to a food processor and add chipotles. Puree until smooth. Return to pot. Use to baste rotisserie leg of lamb. Combine all ingredients in a bowl and let sit at room temperature for 30 minutes before serving.
Yield: 8 servings Remove the outer husk from the corn and loosen the silks without removing. Dunk into water and place directly onto a hot grill for 15 minutes. Remove from grill. Remove remaining husks and silks and cut the kernels off of the cob. Combine all ingredients in a bowl and season with salt and pepper.
Yield: 8 servings ","[Reds such as Cabernet Sauvignon, Syrah, Zinfandel, Tempranillo]" 42207,"cl-Rubbed Grilled Chicken With Salsa 4 skinless, boneless chicken breasts (about 2 1/4 pounds) 1 tablespoon extra-virgin olive oil, plus more for brushing 1 small clove garlic, finely grated 1 1/2 teaspoons ancho cl powder 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1 teaspoon paprika 1/4 to 1/2 teaspoon chipotle cl powder 4 teaspoons fresh lime juice, plus lime wedges for serving Kosher salt 2 tomatoes, diced 3 tomatillos, husked, rinsed and diced 1/4 cup finely diced red onion Instructions: Butterfly the chicken: Slice each breast almost in half horizontally (do not cut all the way through); open like a book so the chicken lies flat.
Combine the olive oil, garlic, ancho cl powder, cumin, coriander, paprika, chipotle cl powder, 1 teaspoon lime juice and 1 1/4 teaspoons salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
Preheat a grill to medium. Meanwhile, make the salsa: Toss the tomatoes, tomatillos, red onion and the remaining 3 teaspoons lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.
Brush the grill grates with olive oil. Grill the chicken, turning once, until marked and just cooked through, 4 to 6 minutes per side. Top with the salsa and serve with the lime wedges.
Per serving: Calories 344; Fat 7 g (Saturated 1 g); Cholesterol 148 mg; Sodium 769 mg; Carbohydrate 7 g; Fiber 1 g; Protein 60 g Photograph by Yunhee Kim ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 42208,"Lemon Chicken Soup 3 (10.75-ounce) cans condensed chicken and rice soup (recommended: Campbell's) 3 cups low-sodium chicken broth (recommended: Swanson's) 1/3 cup lemon juice 3 egg yolks, lightly beaten 1 cooked, store-bought roasted chicken breast, shredded 1 tablespoon finely chopped fresh parsley leaves Instructions: In a medium pot, over medium-high heat, add condensed chicken and rice soup, chicken broth and lemon juice. Bring to simmer. In a small bowl, lightly whisk egg yolks. Slowly stir in 1/4 cup of the hot broth into the egg yolks to prevent curdling. Gradually pour the egg yolk mixture into the soup, stirring constantly. Stir in shredded chicken and heat through. Ladle into bowls and garnish with a pinch of fresh parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42209,"Pickled Pork Tenderloin 2 quarts water 1/4 cup sugar 3 tablespoons salt 1 tablespoon cumin seeds 6 bay leaves 1 tablespoon black peppercorns, cracked 1/2 bunch thyme 1/2 bunch oregano 2 pork tenderloins 1 1/4 cup vegetable oil Orange Cilantro Salsa, recipe follows 4 oranges, peeled and sectioned 1 bunch cilantro, leaves and stems roughly chopped 1 small jalapeno cl, stemmed, seeded and finely diced 1 small red onion, julienned 1/4 cup olive oil 1/4 cup red wine vinegar 1 teaspoon salt 1/2 teaspoon cracked black pepper Instructions: Bring the water to a boil in a large saucepan. Add the remaining brine ingredients and set aside to cool. Place the tenderloins in the brine, cover and refrigerate 8 hours or overnight. To cook, preheat the oven to 425 degrees. Heat the oil in an ovenproof skillet over high heat. Sear the tenderloins all over. Then transfer to the oven and bake for 8 to 10 minutes. Transfer to a cutting board. Cut the meat into 1/4- inch diagonal slices across the grain and fan on serving plates. Top with the Orange Cilantro Salsa and serve. Combine the oranges, cilantro, jalapeno, onion, olive oil, red wine vinegar, salt and pepper. Mix well and set aside. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 42210,"Speedy Pork Scaloppini 4 pork breakfast chops (thin-cut boneless pork chops), pounded thin Kosher salt and freshly ground black pepper
1 tablespoon whole milk
2 large eggs, beaten
Heaping 1/2 cup plus 2 tablespoons all-purpose flour 2/3 cup Italian-style panko breadcrumbs
3 tablespoons olive oil
6 tablespoons salted butter
1 tablespoon drained capers
2/3 cup white wine
1/3 cup chicken stock
1 lemon, halved (1 half juiced;1 half cut into wedges)
2 cups arugula 1 tablespoon lemon juice
2 tablespoons shaved Parmesan 2 tablespoons chopped fresh parsley
Instructions: For the chops: Heat a heavy-bottomed skillet over medium heat. Season the pork chops with salt and pepper. Set aside. Mix together the milk and eggs in a shallow dish. Place a heaping 1/2 cup of flour onto a plate, add a pinch of salt and pepper and mix through. Add the panko to another plate and season with a pinch of salt and pepper. Bread the pork by dredging each chop first in the seasoned flour, shaking off the excess. Next, transfer to the egg/milk mixture, coating both sides. Then, cover with the seasoned panko. Set aside. Add the oil and 3 tablespoons of the butter to the skillet. Add the breaded chops and cook until golden and crisp, 2 to 2 1/2 minutes per side. Remove to paper towel-lined plate. Without cleaning the skillet, carefully add the capers and remaining 3 tablespoons butter, allowing the butter to melt. Sprinkle the remaining 2 tablespoons of flour over the melted butter and cook, stirring, for 30 seconds. Add the wine and stock and bring to a boil. Simmer until the sauce begins to thicken, about 2 minutes. Add 1 tablespoon of the lemon juice (or more to taste) and adjust the seasoning. For serving: Place the arugula on a platter and drizzle with the lemon juice. Shingle the pork chops on top. Drizzle the sauce over the pork chops and finish with the shaved Parmesan and parsley. Serve with the remaining lemon wedges and any extra sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 42211,"Loaf Pan Sausage and Pepper Lasagna 1 cup ricotta (about 8 ounces) 1/2 cup grated Parmesan 1 large egg, beaten
1 clove garlic, grated Kosher salt and freshly ground black pepper 1 1/2 cups shredded mozzarella 4 no-boil lasagna noodles One 10-ounce package frozen chopped spinach, thawed and squeezed dry 1 red bell pepper, diced One 13-ounce package smoked turkey sausage, sliced 1/2 inch thick on the bias Instructions: Preheat the oven to 400 degrees F. Mix together the ricotta, Parmesan, egg, garlic, 1/2 teaspoon salt, a few grinds of pepper and 1 cup of the mozzarella in a medium bowl until combined.
Spread 1/3 cup of the cheese mixture in the bottom of an 8 1/2-by-4 1/2-inch glass loaf pan. Top with 1 lasagna noodle, followed by one-third of the spinach, one-third of the red pepper and then one-third of the sausage. Repeat the layering twice, starting with 1/3 cup of the cheese mixture. Top with the last lasagna noodle and spread with the remaining cheese mixture. Sprinkle with the remaining 1/2 cup mozzarella.
Bake until the top is golden brown and bubbling and the noodles are cooked through, 25 to 30 minutes. Let cool for 10 minutes before serving.
","[Barolo, Barbaresco, Chianti, Rioja]" 42212,"Roasted Garlic 8 large garlic bulbs 1 to 2 tablespoons olive oil Pinch kosher salt Pinch black pepper Instructions: Preheat the oven to 375 degrees F. Cut the top quarter off the top of the garlic bulbs. Place them in a pie pan and drizzle the tops with the olive oil. Sprinkle with salt and pepper. Cover them with foil and bake until the garlic is roasted and soft, about 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 42213,"Balsamic Marinated Strawberries with Pepper over Chocolate and Caramel Ice Cream 2 cups strawberries, fresh or frozen 1 cup balsamic vinegar 1 tablespoon freshly ground black pepper 1/4 cup sugar 2 ounces milk chocolate 1 pint of your favorite chocolate and caramel ice cream 1 bunch fresh mint leaves Instructions: Place strawberries, vinegar, pepper and sugar in a bowl. Stir mixture with back of fork then let stand for 1 hour. Shave the 2 ounces of milk chocolate bar with a vegetable peeler into a small bowl. To plate, place ice cream in the middle of a plate, then top with strawberries, mint, and chocolate. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 42214,"Sausage and Peppers Sheet Pan Dinner 6 sweet Italian sausage links 1 large orange bell pepper, stemmed, seeded and thinly sliced 1 large green bell pepper, stemmed, seeded and thinly sliced 1 small yellow onion, halved and thinly sliced 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 4 hoagie rolls, for serving Instructions: Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Place the onions on the prepared baking sheet and toss with 1 tablespoon olive oil and some salt and pepper. Spread the onions in an even layer and roast for 5 minutes. Remove the pan from the oven and push the onions over to one side. Toss the orange and green bell peppers in a medium bowl with the remaining tablespoon olive oil and some salt and pepper. Place the seasoned peppers in the center of the baking sheet. Place the sausages in the empty area next to the peppers, spacing them evenly apart. Roast until the onions are translucent and tender, the peppers are soft and charred in spots, and the sausage is completely cooked through, about 25 minutes. (For even cooking, turn the vegetables halfway through cooking.) Cut the sausages into bite-size pieces and divide evenly between four hoagie rolls. Top with the peppers and onions. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 42215,"Spicy Chipotle Peanuts 1 tablespoon sugar 2 to 3 teaspoons chipotle powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon freshly grated lime zest 1/4 teaspoon granulated garlic Kosher salt Vegetable or canola oil, for the baking sheet 1 large egg white 4 cups unsalted raw peanuts Instructions: For the chipotle spice blend: Mix together the sugar, chipotle powder, coriander, cumin, lime zest, granulated garlic and 1 1/2 teaspoons salt in a small bowl and set aside. For the nuts: Preheat the oven to 350 degrees F. Lightly coat a rimmed baking sheet with oil. Put the egg white in a large bowl and whisk until frothy. Add the peanuts and toss to coat in the egg white. Add the spice blend and toss to coat. Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl. ","[Malbec, Tempranillo, Garnacha, Barbera]" 42216,"Risotto with Wild Mushrooms and Scallops Extra-virgin olive oil 1 1/2 pounds sea scallops, crescent-shaped muscles removed and discarded Salt and freshly ground black pepper 1 onion, minced 2 garlic cloves, minced 1 pound assorted mushrooms, such as Portobello, crimini, and shiitake, stemmed Leaves from handful fresh thyme sprigs 2 tablespoons chopped fresh flat-leaf parsley 2 bay leaves 2 cups Arborio rice 1/2 cup dry white wine, such as Pinot Grigio 8 cups canned chicken stock, heated 2 tablespoons butter 1/2 cup freshly grated Parmigiano-Reggiano Fresh flat-leaf parsley, for garnish Instructions: Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes. Remove to a plate and cover to keep warm while you make the risotto. Reduce the heat to medium. Drizzle in another 2-count of olive oil. Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque. Season again. Stir in the wine and cook 1 minute to evaporate the alcohol. Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) Fold in the scallops with the last cup of stock to warm them up. When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil. Serve hot. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 42217,"Tomato Basil Salad 1 pint grape tomatoes, halved 2 tablespoons extra-virgin olive oil 4 basil leaves, torn Salt and freshly ground black pepper Instructions: In a small bowl toss the tomatoes with the olive oil, basil leaves, and salt and pepper. ","[Vermentino, Pinot Grigio, Sauvignon Blanc]" 42218,"Everything Bagel Salmon Mousse 1/4 teaspoon dried garlic flakes 1/4 teaspoon dried onion flakes 1/4 teaspoon sesame seeds 1/4 teaspoon poppy seeds 1/4 teaspoon coarse salt 8 ounces cream cheese 4 ounces smoked salmon 2 tablespoons half-and-half 1 1/2 tablespoons small capers, drained 1/2 teaspoon dried dill 1/2 small red onion, finely diced Serving suggestions: crackers, mini toasts, bagel chips Instructions: Place the dried garlic, dried onion and sesame seeds in a skillet over medium heat. Toast, shaking the skillet occasionally, until barely fragrant, about 2 minutes. Add the poppy seeds and continue toasting for another 30 seconds, then remove from the heat. Add the coarse salt and allow to cool. Add the cream cheese, smoked salmon, half-and-half, capers, dried dill and red onion to a food processor. Pulse in short bursts until the ingredients begin to combine, then process until smooth, scraping down the bottom and sides of the bowl as necessary.
Scoop the mousse into a fancy serving bowl or ramekin, then smooth the top with a spatula or the back of a spoon. Sprinkle the everything bagel seasoning evenly over the top, cover with plastic wrap and refrigerate for at least 15 minutes to firm. Serve with crackers, mini toasts or bagel chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42219,"Chicken Cacciatore 1/2 cup all-purpose flour 1 teaspoon kosher salt plus 1/2 teaspoon 1/2 teaspoon freshly ground black pepper, plus 1/4 teaspoon 1 (5 count) package chicken thighs, about 2 to 3 pounds 3 tablespoons pure olive oil 1/2 pound button mushrooms, quartered 1 green pepper, sliced 1 yellow onion, sliced 1 clove garlic, minced 1 carrot, peeled and chopped 1 (15-ounce) can diced tomatoes 1/2 teaspoon red chili flakes 2 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh parsley leaves 1 cup chicken broth 1 cup red wine Instructions: Combine flour, 1 teaspoon of salt and 1/2 teaspoon of pepper in a flat dish or pie plate. Dredge chicken thighs lightly in flour mixture, patting off excess. In a large skillet over medium-high heat add olive oil, when oil is hot add chicken, browning on both sides, about 5 minutes. In the bottom of a 5-quart slow cooker add, mushrooms, green pepper, onion, garlic, carrot, tomatoes, chili flakes, remaining salt and pepper, basil and parsley. Add chicken, chicken broth and wine. Cover and cook on HIGH setting for 4 to 6 hours. ","[Barolo, Chianti, Tempranillo, Garnacha]" 42220,"Crispy Potato Nugget Hoisin Halibut 2 pounds halibut (whole fillet), cut into 4 equal pieces 1 tablespoon minced fresh ginger 1/4 cup light soy sauce 1/4 cup white wine 2 cups shredded potato nuggets, defrosted (recommended: Tater Tots) 1 cup panko bread crumbs 1/2 cup hoisin sauce 1/4 cup oyster sauce 1/4 cup soy sauce 2 tablespoons rice wine vinegar 1/2 teaspoon sesame oil 1/2 cup all-purpose flour 4 tablespoons canola oil 3 tablespoons sesame seeds, toasted 1/2 cup chopped green onions Instructions: Preheat oven to 200 degrees F. Cut halibut in 4 equal pieces. In a mixing bowl, combine ginger, light soy sauce, white wine, and pepper in mixing bowl. Add fish to bowl and let marinate for about 20 to 30 minutes. Defrost potato nuggets; add panko, hoisin, oyster sauce, soy sauce, rice wine vinegar, and sesame oil. Mix together thoroughly and divide into 4 equal amounts. Heat a medium nonstick saute pan to low and add 2 tablespoons of oil. Remove fish from marinade, shake off excess marinade, and dredge in flour on both sides. Apply 1/4 of potato mixture to fish; press the mixture onto the top of the fish. Add fish potato-side-down to saute pan; cook 2 portions at a time. Cook until potato mixture is lightly browned and crispy. Gently turn the fish over; cook the other side for 2 minutes. When finished, remove, place on a baking sheet and hold in the oven until the next two fillets are cooked. Repeat the process for the next two fillets. Garnish with sesame seeds and green onions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42221,"Chickpea Blondies One 15.5-ounce can chickpeas, 1 tablespoon liquid reserved, chickpeas rinsed and drained 1/2 cup unsweetened smooth almond butter 1/2 cup pure maple syrup (see Cook\u2019s Note) 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 1/2 cup fine almond flour 1/2 cup plus 2 tablespoons vegan chocolate chips Instructions: Preheat the oven to 350 degrees F and line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on two opposing sides. Pat the chickpeas dry between a clean kitchen towel, then transfer to a food processor. Add the almond butter, maple syrup, vanilla extract, baking powder, baking soda, salt and reserved aquafaba (liquid from the canned chickpeas). Process until the mixture is very smooth, scraping down the sides with a rubber spatula as needed, about 2 minutes. Add the almond flour and pulse to combine. Carefully remove the food processor blade, then stir in the 1/2 cup chocolate chips with a rubber spatula until evenly incorporated. Transfer the batter to the prepared baking pan and smooth into an even layer. Sprinkle with the remaining 2 tablespoons chocolate chips. Bake until the edges are golden brown, the top is set and a toothpick inserted in the center comes out with just a few small crumbs, about 30 minutes. Let cool in the pan on a wire rack for 15 minutes, then use the parchment overhang to transfer to the wire rack. Let cool completely, then slice into 16 squares. Serve immediately or store in an airtight container for up to 3 days. ","[Sauvignon Blanc, Vermentino, Grner Veltliner, Albari?o]" 42222,"Apple Cheese Soup 6 tablespoons unsalted butter 1 medium onion, chopped (about 1 cup) 2 medium Golden Delicious apples, peeled, cut into 1/4 -inch dice (about 2 1/2 cups) 3/4 cup all-purpose flour 1/8 teaspoon freshly grated nutmeg 2 to 3 tablespoons Calvados or Apple Jack, optional 4 cups chicken broth, homemade or low-sodium canned 1 cup milk 1 cup finely grated sharp orange cheddar cheese (about 3 ounces) 1 cup finely grated sharp white cheddar cheese (about 3 ounces) 2 1/2 teaspoons kosher salt Freshly ground black pepper Serving Suggestions: Toasted whole grain bread, mango chutney, and crumbled cooked bacon Instructions: In a large, non-reactive, saucepan over medium-low heat, melt the butter. Add the onions, cook until softened but not browned, about 10 minutes. Add the apple and continue cooking until cooked, but still slightly firm, about 10 minutes more. Sift the flour over the onions. Add the nutmeg. Cook and stir with a wooden spoon until the mixture is lightly browned and fragrant, about 4 to 5 minutes. Add the Calvados, if using, and cook to reduce by three-quarters. Gradually whisk in the broth until well blended. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally for 10 minutes. Add the milk, return to just a boil, whisk in cheeses until completely melted. Season with pepper to taste. Serve hot, with crumbled bacon on top, and a crusty bread and chutney on the side. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 42223,"Organic Peruvian Quinoa Mushroom Saltado 1 cup cremini mushrooms 1 cup Peruvian quinoa, preferably organic 1 teaspoon vegetable oil, plus more for cooking
1/2 teaspoon kosher salt
1 teaspoon garlic paste
2 tablespoons soy sauce
2 teaspoons red wine vinegar
1 teaspoon Peruvian Yellow Pepper Paste, recipe follows 1/2 teaspoon ginger paste
1/2 medium red onion, sliced 1/2-inch-thick
1 Roma tomato, sliced 1/2-inch-thick
1 tablespoon sliced green onions (dark greens only)
Leaves from 4 stems fresh cilantro 1 cup Peruvian yellow peppers (\aji amarillo) Instructions: Wash mushrooms, then pat dry or let drain for 15 minutes. Remove and discard stems, then slice caps 1/4-inch thick. Set aside. Wash quinoa with cold water three times, then let drain for 10 minutes. Combine vegetable oil, quinoa, salt and 1/2 teaspoon garlic paste in a pot on medium heat. Add water to cover quinoa by 1/4 inch and boil until done, about 30 minutes. Remove from heat and set aside. Combine soy sauce, vinegar, Yellow Pepper Paste, ginger paste and remaining 1/2 teaspoon garlic paste in small bowl. Mix well and set aside. Heat a wok over medium-high heat, then add vegetable oil and heat until smoking-hot. Add mushrooms and stir-fry for 1 minute, then set aside in small bowl. Add more oil to the wok and heat until hot, then add red onions and cook for 1 minute. Add tomato and cook for 1 minute, then add three-quarters of the stir-fry cooking sauce and saute for 30 seconds more. Add cooked mushrooms and stir-fry for final 15 seconds. Set half aside. Add half of cooked quinoa and remaining stir-fry sauce to the wok and cook for 1 minute. To serve, add all quinoa and pour over all mushroom stir-fry. Garnish with the green onions and cilantro leaves and serve. Cut peppers in half and remove seeds and veins. Add to a medium pot and cover with cold water. Place over medium heat and bring to a boil, then let peppers boil for 10 minutes. Remove from heat and drain well for 15 minutes. Repeat this step two additional times, starting peppers each time in fresh cold water. While still warm, peel off skin. Blend skinless peppers in a blender to create a paste. Let paste cool down, then store in a lidded container in the fridge. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 42224,"Corn Bread Crostini Extra-virgin olive oil, for drizzling 2 cloves garlic, finely chopped 2 slices speck or bacon, chopped 3 ears corn, kernels scraped 1 tablespoon butter 1/4 cup heavy cream or half-and-half Kosher salt and freshly ground black or white pepper 2 scallions, finely chopped 12 round slices crusty bread or baguette, about 2 to 2 1/2-inches in diameter Instructions: Heat a drizzle of extra-virgin olive oil in a skillet over medium heat. Add the garlic and speck and cook for 2 minutes, stirring. Add the corn and cook until it's creamy and sweet, about 8 to 10 minutes. Add the butter and cream. Season with salt and pepper and stir in half the scallions.
Preheat the broiler, if using, and char the bread under the hot broiler or in an electric panini press. Top the toasts with the corn mixture and garnish with the remaining scallions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 42225,"Northern California Smoked Brisket 2 dried Anaheim chiles 1 ancho cl 2 dried chipotle chiles 2 tablespoons fennel seeds 1 tablespoon coriander seeds 4 to 6 black peppercorns 1/2 to 3/4 cup smoked paprika 1/4 cup garlic powder 1/4 cup light brown sugar 3 tablespoons kosher salt 5 pound flat end piece brisket (thinner end, not the point piece which is the fat end of the brisket) 6 cups applewood smoking chips, soaked in water 3 ancho chiles, stems removed 2 large white onions, thickly sliced 5 cloves garlic 1 (28-ounce) can tomatoes (recommended: San Marzano) 2 tablespoons red wine vinegar Instructions: To make the spice rub: In a large dry skillet, toast the chiles, fennel seeds, coriander seeds and peppercorns over medium-high heat until fragrant, about 2 minutes. Add to a spice grinder and run until you have a fine powder. In a large mixing bowl combine the spices with the remaining rub ingredients. Makes about 2 cups. Rub the brisket all over with the spice rub mix. Wrap tightly in plastic and marinate overnight in the refrigerator. Preheat the oven to 300 degrees F. Line a large roasting pan with foil and set over high heat. Put the soaked chips on top, then put the pan directly over the burner to get the chips to start smoking, about 10 minutes. Place a V-rack over the top of the chips and put the marinated brisket on the rack. Cover the entire top of the roaster with foil, crimping the edges to form a nice seal, (you may have to use 2 strips foil to cover everything). Reduce heat to medium and smoke the brisket for 15 minutes. While the brisket is smoking, prepare the anchos, onion, garlic and tomatoes. Remove brisket from the roasting pan with the rack. Remove the chips with the foil and discard in sink (pour water on top of chips to stop the smoking). Put the reserved chiles and vegetables on the bottom of the pan, then put the rack with the smoked brisket in the roasting pan so it sits above the aromatics. Put in the middle of the oven and roast until brisket is tender, about 4 to 4 1/2 hours Remove brisket from oven and set aside to rest. Add the pan drippings and the vegetables from the bottom of the pan to a blender and puree. Stir in the red wine vinegar and transfer the sauce to a serving dish. Slice the brisket across the grain, arrange on a serving platter and serve with sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 42226,"Black Mole One 8-pound chicken cut into 8 pieces (2 breasts, 2 thighs, 2 wings, 2 legs) 2 cloves garlic, peeled 1/2 medium white onion 2 teaspoons salt 1 pound Roma tomatoes, halved 1/2 large onion, halved 1/4 head garlic, peel intact, wrapped in foil Olive oil, for drizzling 1 cup plus 4 tablespoons lard 4 ounces cl negro, seeded and deveined 4 ounces guajillo cl, seeded and deveined 1 stale tortilla 1/4 bolillo roll 3/4 cup unsalted peanuts 3/4 cup pumpkin seeds 3/4 cup sesame seeds, plus more for serving 1/4 cup blanched almonds 1/4 cup raisins 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 3 coriander seeds 3 whole black peppercorns 1/4 cinnamon stick 4 ounces tomatillos, husked and halved 2 tablespoons salt Freshly ground black pepper 3 tablespoon sugar, plus more for serving, optional 1 1/2 disks Mexican chocolate, chopped Mexican crema, for serving Instructions: For the chicken broth: Rinse the chicken and pat dry. Place all 8 pieces of chicken in a large heavy pot with 8 cups boiling water. Add the garlic, onion and salt. Bring to a boil again. Reduce to a simmer and cover. Cook for about 1 hour. Remove the chicken and set aside. Maintain a medium heat under the broth as you'll use it again for this recipe. For the roasted vegetables: Preheat the oven to 400 degrees F. Place the tomatoes, onion and garlic onto a parchment-lined baking sheet. Drizzle lightly with olive oil and roast until the skins are blistered and the vegetables softened, 30 to 40 minutes. Remove from the oven to cool. Once cooled, remove the foil and peel the garlic and the skins off the tomatoes.
For the mole: In a large heavy saute pan heat 1 cup lard. Quick fry the chiles in the hot lard, being careful not to burn them or they'll become bitter. Add the chiles into the pot of chicken broth and simmer for 10 minutes. In the meantime, add 2 tablespoons lard to the saute pan and fry the roasted onions and garlic. Add the tortilla and bolillo and cook for 5 minutes. Add the peanuts, pumpkin seeds, sesame seeds, blanched almonds, raisins, oregano, cumin, thyme, coriander seeds, whole black peppercorns and cinnamon stick. Saute for 4 minutes and remove from the heat. Cool slightly. Remove the cinnamon stick and discard.
Working in two batches, transfer half of the cooled nut and seed mixture into a large-capacity blender. Then transfer half of the simmered chiles, without the broth, into the blender. Add half of the roasted tomatoes and fresh tomatillos. Allow to cool before blending. Process until smooth. A paste will form. If the mixture is too dry, add 1 cup of reserved chicken broth at a time. Strain the mixture into a large mixing bowl. Then repeat with the remaining ingredients, processing until smooth and then strain.
Clean the saute pan and place over medium-high heat. Add the remaining 2 tablespoons lard. Pour in the strained mole sauce and cook for 2 minutes. Season with the salt, some pepper and the sugar. Add 1 1/2 cups of the reserved chicken broth and stir to combine. Add the Mexican chocolate and stir to melt. Simmer for 15 minutes, uncovered. Return the chicken to the saucepan with the mole and cook until the chicken is warmed through, an additional 5 minutes. Remove from the heat and transfer to a large serving bowl or platter. Sprinkle with some sesame seeds and a couple pinches of sugar if desired. Drizzle the Mexican crema over the chicken mole and serve hot. ","[Syrah, Tempranillo, Garnacha, Barbera]" 42227,"Best Cinnamon Toast 1/2 cup (100 g) sugar 3 cinnamon sticks Four 3/4-inch (2 cm) thick slices Pullman loaf or whole wheat bread 8 tablespoons (115 g) unsalted butter, softened 3 tablespoons sugar 2 teaspoons ground cinnamon Confectioners' (icing) sugar (optional) Instructions:

1. Make the cinnamon syrup: In a small saucepan, combine the sugar, cinnamon sticks, and 1/2 cup (120 ml) water and bring to a boil over high heat, stirring often to dissolve the sugar. Reduce the heat to medium-low and simmer until the cinnamon is very fragrant, about 5 minutes. Remove from the heat and set aside to cool (the syrup can be refrigerated for up to 3 weeks).
2. Make the toast: Using 3-4 tablespoons of the butter, coat both sides of each piece of bread. Heat 2 tablespoons of the butter in a large skillet (frying pan) over medium heat. Place the bread in the skillet and set a large heat-safe plate or cake pan on top of the bread--it should fit inside the skillet. If the plate isn't very heavy, weigh it down with a few cans of beans or tomatoes. Cook until the bread is golden brown, 2-3 minutes (weighting the bread helps the entire surface area of the crumb come into contact with the hot fat and the hot pan, ensuring a nice even golden-brown toast). Remove the weights and the plate and flip the bread over, then continue to brown the second side, about 1 1/2-2 minutes longer. Brush a generous amount of cinnamon syrup over one side of each slice (add enough syrup to saturate the bread without making it soggy).
3. In a small bowl, mix the sugar with the cinnamon until combined, then transfer all but 2 teaspoons of it to a plate. Dip each piece of toast, syrup side down, in the cinnamon sugar.
4. In a large skillet (frying pan), melt the remaining 2-3 tablespoons butter over medium-high heat. Reduce the heat to medium and place the toast, sugared side down, in the skillet. Set a large heat-safe plate on top of the toast to press it down (place one or two cans of beans on top to weight it down). Cook until the edges of the bread are caramelized and the sugar is completely melted and glistening across the surface of the bread, 3-4 minutes.
5. Serve each slice of toast caramelized side up and sprinkled with some of the reserved cinnamon sugar and, if desired, confectioners' sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42228,"NutriBullet? Fresh Tomato Sauce 1 pound plum tomatoes, quartered 1/2 cup tomato paste
   2 tablespoons fresh basil leaves, chopped
   2 teaspoons sugar
   2 cloves garlic
   Kosher salt and freshly ground black pepper
   Instructions: Add the tomatoes, tomato paste, basil, sugar, garlic, 1 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons water to a NutriBullet? tall cup (24 ounces). Attach the extractor blade and pulse until smooth and combined. To serve, heat the sauce until warmed through, then toss with your favorite noodles and a drizzle of olive oil. Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 42229,"Pelmeni Soup 2 cups all-purpose flour, plus more for dusting 1/2 cup milk 2 tablespoons canola oil 1 large egg Salt and pepper
   2 pounds ground chicken
   1 large ground onion
   3 cups chicken stock 1/2 cup sliced grape tomatoes
   1/2 cup sliced white mushrooms
   2 teaspoons chopped fresh dill Sour cream, for serving
   Instructions: For the pelmeni: Put the flour, milk, oil, egg, 1/2 cup water and 1/2 teaspoon salt together in stand mixer bowl and mix on medium-high speed until dough starts pulling from the side. Take it out of the bowl and place on a floured surface. Knead by hand for 2 to 3 minutes and place back in bowl. Cover with plastic wrap and rest for 30 minutes before using. Divide into 2 balls of dough. Mix together ground chicken and onion in a bowl and add some salt and pepper. Sprinkle flour on a pelmeni mold and roll out first ball of dough to fit the mold. Drape on top of the mold and press lightly. Fill the holes with the chicken mixture. Roll out the second ball and drape on top. Trim the edges. With a large rolling pin, start rolling gently at first and then more firmly until the shape cuts through. Turn the mold around and tap out the pelmenis. For the soup: Add the stock, tomatoes, mushrooms and half the dill to a small pot and bring to a boil. Add the pelmenis and let boil until they float on top, 5 to 7 minutes. Divide soup among 4 bowls and add dollops of sour cream and the rest of the dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 42230,"Egg and Bacon Salad 4 eggs 1 head escarole or frisee or other bitter leaves of choice 1 teaspoon garlic oil 7 ounces (3/4 cup) smoked lardoons, or about 14 slices smoked bacon, cut into chunks 1 teaspoon Dijon mustard 4 teaspoons cider vinegar Dash Worcestershire sauce Small bunch flat-leaf parsley, leaves chopped Instructions: Put the eggs into a saucepan of water, over medium heat. Bring to boil, and cook for 1 minute, then turn off the heat and let the eggs sit in the pan for 10 minutes. Transfer the eggs to a bowl of cold water and let cool. Peel the eggs once they feel cool to the touch. Cook's Note: I cook my eggs this way, as I love the yolks to be only just or rather almost hard-boiled, with the memory of oozy goldenness still evident at the centre; it also keeps the white amazingly silky. If, however you prefer a proper, good and bouncy reassuringly hard-boiled egg, cooked until the yolks are powdery and compact, keep the heat on under the pan for 10 minutes. The same applies, if you're making this for anyone with a compromised immune system, such as the old and frail, very young or pregnant women. Meanwhile, tear the salad leaves into bite-sized pieces and drop them into a serving bowl. Heat the garlic oil in a small frying pan, over medium heat and fry the lardons or bacon until crisp, about 5 minutes or so. Transfer the lardons or bacon with a slotted spatula to some paper towels to drain, while you make the dressing. Add the Dijon mustard to the bacon juices in the pan and whisk to combine, then add the vinegar and a dash of Worcestershire sauce. Whisk again, then pour it over the salad leaves, tossing to mix. Add the lardons and toss again, then quarter the eggs and add them along with the chopped parsley. Gently mix to combine, trying not to break up the eggs. Make Ahead Note: The hard-boiled eggs can be made up 4 days ahead. Cool, leave the shells and store in an air tight container in the refrigerator. Remove the shells just before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 42231,"Shirred Eggs 3 tablespoons unsalted butter 8 large whole eggs 1-ounce black truffle, thinly sliced 1/2 cup heavy cream 1/2 teaspoon salt 1/2 teaspoon ground black pepper Instructions: Preheat an oven to 350 degrees. Using 4 flameproof and ovenproof ramekins, set the ramekins over very low heat on the stove top, add the butter to the dish and break the eggs directly into the gently warming butter. Allow them to cook on the range top for 1 minute only until the egg whites begin to coagulate. While the eggs begin to cook season each ramekin with salt and pepper. Pour an equal amount of cream into each dish and top the eggs with a equal portion of truffle slices. Place the ramekins on a cookie sheet and put them into the oven to finish cooking. Allow 4 to 5 minutes for the egg yolks to be slightly runny and the whites fully cooked. Serve with toasted brioche or croissants. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42232,"Braised Cabbage 2 tablespoons extra-virgin olive oil 6 slices bacon, cut into 1-inch strips 1 small onion, sliced 2 bay leaves Salt and freshly ground black pepper 1 large head cabbage, cored and thinly sliced or shredded 1 bottle beer Instructions: In a large pot, add the oil and cook the bacon until browned and crispy. Add the onion and the bay leaves and season with salt and pepper. Add the cabbage, stirring to mix. Add the beer, season and cover. Braise until the cabbage has wilted, stirring occasionally, about 30 minutes. Remove the bay leaves and serve immediately. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 42233,"Slow-Cooker Citrusy Garlic Pork 1 onion, sliced 1 red bell pepper, sliced 1/2 cup fresh cilantro (leaves and tender stems), roughly chopped, plus more for topping 6 cloves garlic, finely chopped 1 tablespoon plus 1 teaspoon extra-virgin olive oil 4 bone-in pork chops (3/4 inch thick; about 2 1/4 pounds) 2 teaspoons ground cumin
Kosher salt and freshly ground pepper 2 oranges, halved 1 cup white rice 1/2 cup frozen peas 1 tablespoon white wine vinegar Instructions: Toss the onion, bell pepper, cilantro and garlic with 1 tablespoon olive oil in a 6- to 8-quart slow cooker. Rub the pork chops with the cumin, 3/4 teaspoon salt and several grinds of pepper; add to the slow cooker. Drizzle with the remaining 1 teaspoon olive oil, squeeze in the juice of 1 orange and add the squeezed orange halves. Cover and cook on low until the pork is very tender, 7 to 8 hours. Cook the rice as the label directs, sprinkling the peas on top of the rice during the last 3 minutes of cooking. Remove the pork chops to a bowl; discard the bones and orange halves and shred the meat with 2 forks. Stir the vinegar and the juice of 1/2 orange into the slow cooker. Season with salt and pepper; add the juice from the remaining 1/2 orange to taste. Return the pork to the slow cooker. Fluff the rice with a fork, stirring in the peas. Serve the pork with the rice; top with cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 42234,"Fried Green Tomatoes 1 cup canola oil 1 cup egg substitute (recommended: Egg Beaters) 1 cup fine plain bread crumbs 1 green tomato, sliced 1/4-inch thick Remoulade sauce, accompaniment, optional Shrimp, accompaniment, optional Instructions: Pour the oil into a large heavy pan suitable for deep-frying and heat oil to 350 degrees F. Pour the egg substitute into a shallow bowl and place the bread crumbs into another shallow bowl. Dip the sliced green tomatoes into the egg substitute and then into the bread crumbs to lightly coat. To test if the oil is hot enough, add a pinch of the bread crumbs to the oil; if it bubbles to the top, then you are ready to fry. Carefully add tomatoes to the hot oil and cook on 1 side for 1 minute. Flip the tomatoes to cook on the reverse side for 1 minute. Remove tomatoes from the oil and drain on paper towels. Top with a remoulade sauce and serve with shrimp, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 42235,"Dried Fruit Compote with Goat Cheese 1 1/2 cups port wine 1/4 cup sugar 1 cup mixed dried fruit, chopped 1/2 cup dried cranberries 4 ounces crumbled goat cheese Sparkling Italian wine, for serving Instructions: In a small saucepan over medium-high heat, simmer port wine and sugar until sugar has dissolved. Add dried fruit and dried cranberries. Bring mixture to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and let cool. Serve in martini glasses topped with crumbled goat cheese and a glass of sparkling Italian wine. ","[Chardonnay, Riesling, Pinot Grigio]" 42236,"cl Bathed Fish Grilled in Cornhusks 1 (8 ounces) package cornhusks 4 ancho chiles, lightly toasted, stemmed, and seeded
1 tablespoon cumin seeds
2 teaspoons dried oregano, crumbled
2 teaspoons dried thyme, crumbled
1 tablespoon salt
4 cloves garlic
1/2 cup mild white vinegar
1/2 cup warm water 1 1/2 pounds boneless skinless fish fillets, such as catfish or cod
Salt Olive oil, for drizzling 1 small onion, finely chopped 1/2 bunch cilantro, leaves only, finely chopped 2 large limes quartered Corn tortillas 1 avocado, peeled and mashed 1 cucumber, peeled, seeded, and diced 2 serrano chiles, stemmed, seeded and thinly sliced Instructions: Simmer the husks in water to cover for 10 minutes, weighing them with a plate to keep them submerged. Remove from the heat and let stand for a few hours until pliable. Place the toasted anchos in a bowl and cover them with the vinegar and warm water. Soak for about 20 minutes, then pour the mixture into a blender. Add the cumin seeds, oregano, thyme, salt, garlic, and vinegar. Blend to a smooth paste. Cut the fish into 3 by 1 inch batons and place in a ceramic or glass bowl. Add 6 tablespoons of the cl paste and mix together gently but thoroughly. Cover and refrigerate for 1 to 2 hours.
Separate out 18 of the largest and most pliable husks, at least 6 inches across on the wider end and 6 to 7 inches long. If you cant find enough good ones, overlap some of the larger ones to give a wide and strong unbroken surface to spread the dough on. Pat the leaves dry with a towel. Make ties for the tamales by cutting a few of the husks into strips. Divide the marinated fish into 6 equal portions. Spread 1 teaspoon of the reserved cl paste over a 2 by 3 inch area on the wide end of a husk. Lay half of one portion of fish over the paste. Sprinkle with a little salt and top with the remaining half portion of fish. Fold over the sides and then the ends to enclose the filling. Lay the finished package flap side down, repeat the operation to double wrap the fish and tie it twice around its width with the cornhusk strips. Continue to form the other 5 packages in the same way.
About 20 minutes before serving, heat a large griddle or a grill to medium high heat. Grill the packages for about 6 minutes on each side, until the husks have blackened. Open one of the packages to test for doneness, taking care not to let out any of the precious juices. Remove the strings from each package and carefully pull away the outer layers of husk. Set each package on a heated dinner plate and carefully remove the last husk, pushing the fish out onto the plate. Drizzle a little olive oil over the fish and scatter with a little onion and chopped cilantro. Serve the lime wedges on the side. Pass the warm corn tortillas, mashed avocado, diced cucumber, and chiles at the table. ","[Rioja, Pinot Noir, Garnacha, Barbera]" 42237,"Parmesan and Thyme Crackers 1/4 pound (1 stick) unsalted butter 3 ounces grated Parmesan 1 1/4 cups all-purpose flour 1/4 teaspoon kosher salt 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper Instructions: Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine. Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden. Meanwhile, preheat the oven to 350 degrees F. Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42238,"Beef and Bacon Threaded Kebab 2 tablespoons adobo sauce 2 tablespoons light agave
Juice of 1 lime
8 slices bacon
8 ounces flank steak, cut into eight 1/2-inch-thick strips
Instructions: Mix the adobo sauce, agave and lime juice together in a small bowl and set aside. Lay out the bacon on a paper-towel-lined plate. Microwave until partially cooked, 3 to 4 minutes. Press 1 strip of bacon onto 1 strip of steak and gently flatten them together. Thread a skewer through the bacon and steak, creating a ribbon-like shape on the skewer. Repeat with the remaining bacon and beef. Refrigerate the skewers for 15 to 30 minutes before cooking to help them stay together. Prepare a grill for medium-high heat. Place the skewers on the grill bacon-side down. Brush the adobo glaze onto the beef while the bacon cooks. Cook until the bacon is crisp, 3 to 4 minutes. Flip the skewers and glaze the bacon side. Cook until the beef has a nice char, another 1 to 2 minutes. Serve immediately. ","[Malbec, Tempranillo, Garnacha, Barbera]" 42239,"Lime Berry Soda 1 cup blackberries 1 cup raspberries 1/2 cup granulated sugar 8 ounces lime flavored sparkling water Lime wedge and fresh mint sprig, for garnish Instructions: For the simple syrup: Add the berries, sugar and 1/2 cup water to a small saucepan. Heat over medium heat until the berries have released their juices and the sugar is dissolved, about 5 minutes. Use a fine mesh strainer to strain the liquid into a jar. Cool to room temperature before using. For the lime berry soda: Fill a 12-ounce glass with ice. Top with 1 ounce berry syrup and the sparkling water (save the remaining berry syrup for another use). Stir to combine. Garnish with the lime wedge and mint sprig. ","[Prosecco, Sauvignon Blanc, Ros]" 42240,"Medley of Greens with Buttermilk Dressing 6 cups loosely packed mixed greens: iceberg and romaine lettuces, mesclun, and radicchio (washed and dried in a salad spinner or with paper towels) 2 large tomatoes, cut into wedges 2 cucumbers, peeled and cut into thin slices 2 carrots, peeled and sliced thin 1 to 2 shallots, diced 4 ounces feta cheese, cubed 1 lime 1 tablespoon fresh parsley 1 tablespoon fresh chives 1 tablespoon fresh dill 1 clove garlic, peeled and quartered 3/4 cup buttermilk 1 teaspoon xanthan gum Salt and pepper Instructions: For the Salad: In a large bowl, toss greens, tomatoes, cucumbers, carrots and shallots with enough dressing to coat. Sprinkle cubed feta cheese on top. Microwave lime for about 30 seconds to release essential oils, and set aside to cool. For the Dressing: Turn on the blender and while it's running, add 1at a time through the feed tube, the parsley, chives, dill, and garlic, and blend together until a smooth paste has formed. At this point the lime should be cool enough to squeeze. With the power still on, squeeze the lime juice through the blender feed-tube, and then very slowly add the buttermilk and xanthan gum until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 42241,"Filet Mignon with Blender Bearnaise 1 large end piece beef tenderloin (about 3 pounds), tied and trimmed Extra-virgin olive oil Kosher salt and freshly ground black pepper Blender Bearnaise Sauce, recipe follows 1 bunch fresh tarragon 2 shallots, minced 1/4 cup champagne vinegar 1/4 cup dry white wine 3 egg yolks* 1 stick butter, melted Salt and freshly ground black pepper Instructions: Preheat oven to 400 degrees F.
Take the beef tenderloin and drizzle with olive oil. Season well all over with plenty of kosher salt and freshly ground black pepper all over. Make sure it is at room temperature before cooking. Place a large cast iron skillet over medium-high heat on the stove top and sear tenderloin all over. Place the whole pan in the oven and roast the tenderloin for 15-17 minutes (depending on how thick your tenderloin is). An instant-read thermometer when inserted into the thickest part of the meat should read 130 degrees F for medium-rare. If you want it medium, cook for a further 3 minutes in the oven. Remove from the oven and tent with foil while you let it rest for 10 minutes before cutting. Make the bearnaise reduction first. In a small saucepan, combine half of the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.
Blend yolks and bearnaise reduction together in a blender. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining half bunch of fresh tarragon leaves, season with salt and pepper and give it 1 more buzz. Set aside in a warm spot to hold the sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, C?tes du Rh?ne]" 42242,"Moist & Savory Stuffing 2 1/2 cups Swanson? Chicken Broth (Regular, Natural Goodness? or Certified Organic) 2 stalks celery, coarsely chopped (about 1 cup) 1 large onion, coarsely chopped (about 1 cup) 1 package (16 ounces) Pepperidge Farm? Herb Seasoned Stuffing Instructions: Heat the oven to 350 degrees F. Heat the broth, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole dish. Cover and bake for 30 minutes or until hot. Serving Suggestion: Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans. For dessert, serve key lime pie. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42243,"Frozen Yogurt with Chunky Peanut Chocolate Sauce 1/4 cup chunky peanut butter 2 tablespoons chocolate syrup or chocolate fudge sauce 2 cups frozen yogurt or ice cream (any flavor) Instructions: In a small, microwave-safe bowl, combine peanut butter and chocolate syrup. Microwave on HIGH 15 seconds, or until warm and melted. Stir to combine. Spoon frozen yogurt or ice cream into individual dessert bowls. Spoon peanut-chocolate sauce over frozen yogurt just before serving. ","[Chardonnay, Merlot, Pinot Grigio, Moscato]" 42244,"Apple Crisp 2/3 cup rolled oats 1/3 cup all-purpose flour 1/3 cup dark brown sugar 1/3 cup pecans, toasted, chopped Pinch fine salt 6 tablespoons cold unsalted butter, cut into bits 4 medium baking apples, such as Braeburn, Rome, or Golden Delicious, Unsweetened whipped cream, optional Instructions: Preheat the oven to 375 degrees F. Lightly butter 6 (6-ounce) ramekins. Whisk the oats, flour, brown sugar, pecans, and salt in a medium bowl. Rub in the butter with your fingertips until it is in even, pea-size pieces. Peel, core, and coarsely chop the apples and divide evenly among the ramekins. Scatter the crisp topping evenly over the fruit in each ramekin. Transfer the ramekins to a baking sheet and cook until the fruit bubbles around the sides and the top is golden, about 30 minutes. Preheat a broiler. Place the crisps about 4 inches from the broiler and cook until golden brown, about 30 seconds. Let cool about 15 minutes before serving. Serve warm with whipped cream, if using. In our diabetic-friendly desserts, we use small amounts of sweeteners in accordance with guidelines set up by the American Diabetic Association. As with all sweets, moderation is important. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 42245,"Stuffed Grape Leaves 2 large onions, finely chopped 1/2 cup olive oil 1 head garlic 1 tomato, chopped 1 cup lemon juice 1 tablespoon tomato paste Kosher salt Freshly ground black pepper 1 cup white rice 1/4 cup chopped dill 1 (16-ounce) jar grape leaves Instructions: Put the onions and oil in a skillet and cook over medium heat until the onions are soft and translucent, about 10 minutes. While the onions cook, peel the garlic cloves and mash them to a paste in a mortar and pestle. Add this to the pan along with the tomato, lemon juice, tomato paste, and salt and pepper to taste. Cook for another 5 minutes. Stir in the rice. Remove the pan from the heat and stir in the dill. Set aside to cool to room temperature, then refrigerate. While this is cooling, drain the grape leaves and carefully pull them apart. Put them into a bowl and cover them with cold water. Let them soak until you are ready to roll. Heat the oven to 350 degrees F. Place a grape leaf on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Fold the sides over the rice and roll the leaf into a small log shape, about the size of George's thumb. Repeat with the remaining rice, placing the stuffed leaves into a 9 by 9-inch baking dish. When the dish is full, cover the stuffed leaves with several layers of flat grape leaves and pour in 1 cup of water. Cover and bake for 1 hour. Let cool to room temperature and refrigerate. Serve cool. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42246,"Strawberry-Peanut Butter Tart 12 tablespoons unsalted butter, softened, plus more for the pan 2 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup peanut butter (creamy or crunchy) 1/2 cup granulated sugar 3/4 cup confectioners' sugar 1 large egg 1 teaspoon vanilla extract 1/2 cup strawberry jam Instructions: Preheat the oven to 350 degrees F. Generously butter a 9-inch fluted tart pan with a removable bottom. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, peanut butter and both sugars in a separate bowl with a mixer until smooth. Beat in the egg and vanilla. Add the flour mixture and stir with a wooden spoon until combined. Press half of the dough into the prepared tart pan. Spread the jam over the dough, leaving a 1/2 -inch border around the edge. Drop about half of the remaining dough over the jam by the tablespoonful; lightly press the rest of the dough into the pan around the edge to form a crust. Bake until golden, 45 to 50 minutes. Transfer the pan to a rack and let cool. Remove the ring and transfer the tart to a plate. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 42247,"Surf and Turf Philly Cheesesteak 1 pound lump crabmeat, drained and picked through for shells 1 1/2 teaspoons seafood seasoning
3 tablespoons unsalted butter, plus more if needed
2 large yellow onions, thinly sliced
2 tablespoons soy sauce 2 tablespoons Worcestershire sauce 1 pound thinly shaved beef Kosher salt and freshly ground black pepper 1/2 cup chopped jarred cherry peppers
4 thick slices American cheese
4 Italian hoagie rolls, halved lengthwise
1 cup Have Mercy Sauce (recipe follows), for serving 1 cup mayonnaise 1/3 cup Dijon mustard
2 tablespoons dill pickle brine 2 tablespoons hot sauce
2 teaspoons seafood seasoning
Instructions: Gently toss together the crabmeat and seafood seasoning in a medium bowl and then refrigerate. Melt 2 tablespoons of the butter on a griddle or in a large skillet over medium heat. Add the onions, 1 tablespoon of the soy sauce and 1 tablespoon of the Worcestershire sauce and cook until the onions start to soften, about 5 minutes. Raise the heat to high, add the beef and cook, adding more butter if needed and breaking up the meat with a spatula. Stir in the remaining soy sauce and Worcestershire sauce, sprinkle with salt and pepper and continue to cook until the beef is no longer pink, about 2 minutes. Stir in the cherry peppers and push the beef and onions over to the side of the griddle and cover with the cheese slices. Melt the remaining 1 tablespoon butter in the cleared area of the griddle, add the crabmeat and cook just until warmed through, about 2 minutes. Spread both sides of the rolls with Have Mercy Sauce. Top the bottom half of the rolls with the beef and onion mixture and crabmeat. Cover with the top half of the rolls. Stir together the mayonnaise, mustard, pickle brine, hot sauce and seafood seasoning in a small bowl until smooth. The sauce keeps, refrigerated in an airtight container, for up to a week. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 42248,"Pan Roasted Breast of Pheasant with Vanilla and Pears 4 large pheasant breasts, removed from the bone with skin and wing tip attached (use 8 pheasant breasts if small) 6 tablespoons sugar 1/4 cup salt 1 quart cold water 4 tablespoons unsalted butter 1 cup diced shallots 1 large vanilla bean, split lengthwise in half and scraped to gather the vanilla seeds 1/2 cup dry white wine, preferably Chardonnay 1 cup pear cider 1 cup heavy cream 2 tablespoons preserved ginger, minced Salt Freshly ground black pepper 2 cups dry red wine 1/4 cup honey 1 tablespoon coriander seed, toasted and crushed fine 2 Anjou pears (reds preferably), halved, cored and sliced into 1/2-inch thick slices 2 cups rice pilaf, formed into a cylinder in a gelatin mold 2 tablespoons snipped fresh chives 4 chives blades, for garnish Instructions: To cure the pheasant: In a large bowl combine the water, 1/4 cup each of sugar and salt, mixing to dissolve. Add the pheasant breasts, cover with plastic wrap and refrigerate overnight. To make sauces: In a large, non-stick skillet, heat 1 tablespoon of the butter over medium to medium-high heat. Add the shallots cooking until tender, about 3 minutes. Add the vanilla bean and seeds, white wine, cider, and cream. Bring to a simmer cooking until the liquids are reduced and thickened to sauce consistency, about 10 minutes. Add the ginger. Season with salt and pepper. Keep warm. In another saucepan, combine the red wine and the honey. Bring to a simmer over high heat cooking until reduced to coat the back of a spoon, about 15 minutes. Reserve. To cook the pheasants: Preheat the oven to 375 degrees F. In a large non-stick ovenproof skillet, add 2 tablespoons butter and melt over high heat. Season the pheasant with salt, pepper, and coriander. Add the pheasant skin side down, cooking until browned and well-seared, about 5 minutes. Turn over and transfer the pan to the lower rack of the oven. Cook until just about medium, about 6 to 8 minutes depending on the size of the pheasant breast. Carefully remove the hot pan from the oven. Allow to rest a couple of minutes before cutting. In another large, non-stick, skillet heat 1 tablespoon of the butter over high heat. Add the Anjou pears cooking until they just begin to soften slightly, about 2 minutes. Add two tablespoons of the sugar cooking while occasionally stirring until browned on the edges, about 4 minutes. Remove the pears and keep warm. To Serve: Position the rice pilaf mixture in a cylinder form in the center of each hot serving plate. Position the pear slices around the rice cylinder. Slice the pheasant on a bias to yield 4 or 6 thin broad slices. Stack the slices on top of the rice cylinder. Spoon the vanilla-ginger and red wine sauce artistically over and around the pheasant and on the plate. Sprinkle the dish with freshly ground black pepper and chives. Garnish with the vanilla bean and sprigs of chive over the pheasant. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42249,"Cream Cheese Wontons 3 tablespoons honey 2 tablespoons low-sodium soy sauce
1 tablespoon Sriracha or other hot sauce
1 teaspoon vinegar or rice wine vinegar
1/4 teaspoon sesame oil
8 ounces cream cheese 1 tablespoon Sriracha or other hot sauce (more to taste)
2 green onions, light green and dark green parts, chopped
1 egg
24 wonton wrappers
Vegetable oil, for frying
Instructions: For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small bowl and set aside. For the wontons: In the bowl of a mixer (or you can do it by hand), mix together the cream cheese, Sriracha and green onions until totally combined (scrape the mixer bowl if necessary). In a separate bowl, mix together the egg and 1/2 cup water. One at a time, assemble the wontons: Place approximately 1/2 teaspoon of the cream cheese mixture on one corner of a wonton wrapper. Use your finger to \paint\ the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the 2 ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.) As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying out. Heat 2 to 3 inches of vegetable oil in a large saucepan or medium skillet until a deep-fry thermometer inserted in the oil registers just under 350 degrees F. (You don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.) In batches of 4 or 5 at a time, fry the wontons for 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove them when you think they still could stand to slightly brown a teeny bit more (because they will slightly brown in the seconds after you remove them from the pan!). Drain the wontons on a paper towel. Repeat with the remaining batches. It's best to wait 5 to 10 minutes before serving the wontons, as the cream cheese filling can be quite hot. Serve with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42250,"White Soda Bread or Scones with Herbs 1 recipe White Soda Bread dough, recipe follows 2 tablespoons chopped fresh herbs, e.g. rosemary or sage, thyme, chives, parsley 1 pound white unbleached flour 1/2 teaspoon salt 1/2 teaspoon baking soda 12 to 14 ounces buttermilk Instructions: Add fresh herbs to dry ingredients of white soda bread dough and proceed making dough as above. Shape into loaf or scones and bake as for soda bread. If making scones bake for 20 minutes in a 450 degree oven. Preheat oven to 450 degrees. In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 11/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42251,"Grilled Turkey, Brie, and Apple Butter Sandwich with Arugula 8 slices stone-milled rye artisan bread, about 1/2-inch thick 5 to 6 tablespoons unsalted butter, softened 1/4 cup store-bought apple butter 1 pound sliced fresh roasted deli turkey 1/2 pound brie cheese, thickly sliced 1 bunch arugula, stems trimmed Instructions: Spread each of 4 slices of bread with 1/2 tablespoon of butter. Now spread each with 1 tablespoon of the apple butter. Top each slice of bread with a couple of slices of turkey, cover that with 2 to 3 slices of brie (enough to cover the turkey), and finally, arrange 2 to 3 arugula leaves on top. Spread the remaining 4 bread slices with 1/2 tablespoon of butter and lay them, buttered sides down, over the cheese; press gently. Heat a large cast-iron or other heavy skillet over medium-low heat. Add the remaining 1 tablespoon butter and let it melt to evenly coat the bottom of the pan. Add as many sandwiches as will comfortably fit (either 2 or 4) and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread. (Add another tablespoon of butter and cook the remaining sandwiches, if you need to.) Cut the sandwiches in half and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 42252,"Turmeric Roasted Chickpea and Lentil Salad One 15.5-ounce can chickpeas, rinsed and drained 1 teaspoon canola oil
1/2 teaspoon kosher salt 1/2 teaspoon turmeric
1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground cumin
2 cups low-sodium chicken stock
1/2 pound dried brown lentils
1 small yellow onion, halved
1 clove garlic, smashed
1 small bay leaf
1 lemon, halved 1/4 cup chopped roasted red bell peppers
2 tablespoons chopped flat leaf parsley
Instructions: Preheat an oven to 375 degrees F. Combine the chickpeas with the oil, salt, turmeric, pepper and cumin in a bowl and toss to coat well. Transfer to a cast-iron skillet and spread evenly across the pan. Bake the chickpeas until golden brown, about 45 minutes. Meanwhile, bring the chicken stock to boil saucepan over high heat. Add the lentils, onion, garlic, bay leaf and half lemon. Cook until the lentils are tender, about 18 to 20 minutes; drain. Be sure to discard the lemon, onion, garlic and bay leaf. Combine the chickpeas, lentils, roasted red bell pepper, and parsley in a medium bowl. Juice the remaining lemon half into the bowl and toss to combine.
","[Riesling, Pinot Grigio, Sauvignon Blanc, Vermentino]" 42253,"Frozen Brownie Sundaes Vegetable oil cooking spray 2 tablespoons water 1/4 cup vegetable oil 1 large egg, at room temperature 1 3/4 cups brownie mix (recommended: Duncan Hines Dark Chocolate Fudge) 1/2 cup semisweet chocolate chips 2 (1.4-ounce) milk chocolate-toffee candy bars, coarsely chopped (recommended: Heath or Skor) 1 pint dulche de leche or caramel ice cream (recommended: Haagen-Dazs), softened 1/3 cup heavy whipping cream 1 3/4 cups milk chocolate chips 1 (12-ounce) bag frozen strawberries, thawed 1/3 cup powdered sugar 1 teaspoon fresh lemon juice Instructions: Brownie layer: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray an 8 by 8-inch glass baking pan with vegetable oil cooking spray. Line the pan with parchment paper, allowing 2 inches of paper to overhang the sides. Set aside. Spray the parchment paper with vegetable oil cooking spray.
In a large bowl mix together the water, oil and egg. Add the brownie mix and stir until blended. Stir in the chocolate chips and candy bar pieces. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 20 to 25 minutes. Remove the pan from the oven and cool the brownie layer completely in the pan, about 1 1/2 hours.
Ice cream layer: Using a spatula, spread the softened ice cream on top of the brownie layer and freeze until firm, about 4 hours or overnight.
Chocolate layer: In a small saucepan, heat the cream over medium-low heat until hot but not boiling. Remove the pan from the heat and add the chocolate chips. Stir until the chocolate has melted and the mixture is smooth. Using a spatula, spread the chocolate mixture over the ice cream layer. Freeze for at least 1 hour or until ready to serve.
Sauce: Put the strawberries, sugar and lemon juice in a blender and blend until smooth.
To serve: Remove the layers from the pan and peel away the parchment paper. Cut the layers into squares and drizzle with the strawberry sauce. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 42254,"Eggs Benedictwich 4 thick slices spiral-cut ham, or your favorite (about 1 pound), cut to fit the English muffins 2 tablespoons unsalted butter 4 large eggs Kosher salt and freshly ground black pepper 2 cups fresh baby spinach 2 tablespoons lemon juice 8 large English muffins, sliced in half crosswise, buttered and lightly toasted Easy Hollandaze, for serving, recipe follows 3 egg yolks 1 tablespoon lemon juice, plus more for seasoning 1 teaspoon Dijon mustard 1 tablespoon hot sauce, such as Tabasco 1 1/2 sticks salted butter, melted and kept warm Instructions: Heat a nonstick skillet over medium heat. Fry the ham in 1 tablespoon of the butter until slightly charred, 2 to 4 minutes per side. Wipe the skillet clean and add the remaining tablespoon butter. When the butter is melted, fry the eggs over easy, and season with some salt and pepper.
In a small bowl, toss together the baby spinach, lemon juice and some salt and pepper. Stack the ham on the bottom of the English muffin. Top with some of the dressed spinach, and then slide 1 fried egg on top. Ladle on some of the Easy Hollandaze sauce, close the muffin and serve. Place the eggs, lemon juice, Dijon and hot sauce in a blender and blend until just combined, about 1 minute. While the blender is still running, slowly stream in the warm, melted butter through the top hole, until thickened, about 15 seconds. Adjust seasoning with more lemon juice and some salt. Hold in a thermos if necessary. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42255,"Middle Eastern Fire-Roasted Eggplant Dip: Babaganoush 2 large eggplants 1 lemon, juiced 2/3 cup tahini (sesame seed paste, available in the international aisle at the supermarket) 1/2 cup minced fresh parsley leaves Kosher salt and freshly ground black pepper Pita chips, for dipping Instructions: There are 2 ways to cook the eggplants. The first way, on the stovetop, is my favorite because it yields a much smokier-flavored babaganoush. For the stovetop method: Turn 2 burners up full-throttle. Place 1 eggplant on each burner and, using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 15 minutes. Don't worry if the eggplant deflates a little. Remove from the burner and place on a plate to cool. For the oven method: Preheat the oven to 450 degrees F. Prick the eggplants all over with a fork (this keeps the eggplant from exploding in the oven, so don't skip this step). Place on a baking sheet and roast until softened, about 20 minutes. Remove from the oven and allow to cool. Regardless of the cooking method you choose, once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant. Discard the skin. Move the flesh onto your chopping board, slice off the stem and discard. Using your knife, mince the flesh until almost smooth. Scoop into a bowl. Add the lemon juice, tahini, parsley, and a little salt and pepper. Whisk together and taste for seasoning. Feel free to add more lemon juice, more salt and pepper... it will vary depending on the size of your eggplant, and how you like your 'ganoush! Serve with pita chips. ","[Syrah, Petite Syrah, Grenache Blanc, Vermentino]" 42256,"Chocolate Cinnamon Caramel Ice Cream with White and Dark Chocolate Chips 10 cups chocolate ice cream base* 1 teaspoon cinnamon, or more if stronger flavor is desired 4.25 ounces semisweet chocolate chips 4.25 ounces white chocolate chips 10 1/2 ounces caramel sauce Instructions: Put the ice cream base in a 1-gallon container. Add the cinnamon. Freeze until firm and the mixture has formed a peak, about 10 minutes. Fold in both of the chips, and then swirl in the caramel sauce. Freeze thoroughly before serving, approximately 12 hours. You can swirl the 2 ice cream flavors together (Blueberry Buttermilk Cheesecake and Chocolate Cinnamon Caramel) if you keep 1 flavor semi-soft while the other is being prepared. ","[Riesling, Moscato, Tawny Port, Ruby Port]" 42257,"Sumac Couscous Salad With Dungeness Crab And California Avocado Lemon Vinaigrette (recipe follows) 1 oz. harissa 1/4 oz. Italian parsley, minced 1 oz. cilantro, minced salt & pepper to taste 13 oz. diced Fresh California Avocado 8 oz. fresh Dungeness crab meat 1/4 oz. sumac 2 oz. sweet peppers, diced 16 oz. water 6 1/2 oz. couscous Sumac Couscous Salad (recipe follows) 2 large (8 oz.) tomatoes, blanched, seeded, and julienned 2 oz. watercress 2 oz. lemon juice 1/4 oz. garlic, minced 1 oz. shallot, minced 8 oz. olive oil 1 tsp. Serrano chili Instructions: Place the lemon juice, garlic, shallots, salt and pepper in a medium bowl, whisk to combine. Add olive oil in a steady stream while whisking to emulsify vinaigrette. Finish seasoning with salt and pepper to taste. Place couscous in a large bowl. Combine water, harissa, parsley, cilantro, salt and pepper in a saucepan and bring to a boil. Pour the spiced, boiled water over the couscous and cover with saran wrap for 20 minutes. Fluff couscous with a fork. Toss the crab, avocado, sumac, peppers, Serrano chili, couscous, and 1/2 cup lemon vinaigrette in a large bowl and season with salt and pepper to taste. In a separate bowl, toss the watercress and julienned tomatoes with a 1/2 cup of the lemon vinaigrette. Place 1/2 cup Sumac Couscous Salad in the center of a plate. Mound about 1/3 cup of the watercress mixture on top of the couscous. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 42258,"Thai Chicken Soup 1 tablespoon vegetable oil 1 onion, thinly sliced 2 cloves garlic, minced 2 tablespoons green curry paste 6 cups low-sodium chicken broth 1 15 -ounce can coconut milk 1 tablespoon fish sauce, plus more to taste 2 red bell peppers, thinly sliced 4 ounces thin rice noodles, broken into pieces 2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise 1 tablespoon fresh lime juice, plus more to taste 1 cup roughly chopped fresh cilantro Instructions: Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil. Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 42259,"Bay Scallop Ceviche 1/2 pound bay scallops 3 fresh kaffir lime leaves Chopped fresh cilantro to taste 1 shallot, finely minced Juice of 1 lime Juice of 1/2 lemon Instructions: In a bowl, mix all ingredients. Chill for 1 hour, then serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 42260,"Cilantro Cream 2 ounces spinach 1 cup heavy cream 4 cups sour cream 2 1/2 ounces cilantro 2 tablespoons kosher salt 1 tablespoon L.A. spice 2 limes, juiced Instructions: Blanch and shock spinach. Squeeze out all water from spinach. Place spinach, cream, sour cream and cilantro in a food processor. Puree until smooth. Season with salt, L.A spice and lime juice. ","[Chardonnay, Sauvignon Blanc, Riesling]" 42261,"Spicy Cumin Fries 2 pounds frozen crinkle-cut french fries 1/2 cup chopped dried red chiles, such as cayenne or arbol 1/4 cup vegetable oil 2 tablespoons whole cumin seeds 1 tablespoon Sichuan peppercorns Kosher salt 4 scallions, chopped Instructions: Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Line 2 rimmed baking sheets with foil, then divide the fries between them. Bake, tossing once or twice, until crisp and golden brown, 30 to 45 minutes. Transfer to a large bowl. Place the chiles in a bowl, cover with a plate and shake to release the seeds. Fish out the chiles, leaving the seeds behind. Heat the vegetable oil in a large skillet over medium heat. Add the cumin seeds, peppercorns, chopped chiles and 1 teaspoon salt and cook, stirring, until toasted, 2 to 3 minutes. Stir in the scallions and remove from the heat. Toss the fries with the spiced oil and season with salt. Remove and discard any large cl pieces. ","[Rioja, Tempranillo, Garnacha, Barbera]" 42262,"Mini Vanilla Bean Yellow Cupcakes with Creamy Chocolate Frosting Baking spray with flour 2 1/2 cups cake flour 1 1/4 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon fine sea salt 1 3/4 cups pure cane sugar 1 1/4 sticks (5 ounces) unsalted butter, melted and cooled slightly 1 cup buttermilk, at room temperature 3 tablespoons vegetable oil 2 teaspoons vanilla extract 1 vanilla bean, split and seeds scraped 6 large egg yolks, room temperature 3 large egg whites, room temperature Creamy Chocolate Frosting, recipe follows 2 1/2 sticks (10 ounces) unsalted butter, at room temperature 1 cup confectioners' sugar 3/4 cup Dutch-processed cocoa Pinch fine sea salt 1/2 cup light corn syrup 1/2 teaspoon vanilla extract 1 teaspoon espresso powder 7 ounces semisweet chocolate, melted and cooled Instructions: Adjust the oven rack to the middle position and preheat the oven to 350 F. Fill mini-muffin tins with cupcake liners and spray the liners with baking spray. Whisk the flour, baking powder, baking soda, salt and 1 1/2 cups cane sugar together in a large bowl. Whisk together the melted butter, buttermilk, oil, vanilla extract, vanilla seeds and egg yolks in a medium bowl. In a clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites at medium-high speed until foamy, about 30 seconds. With the machine running, gradually add the remaining 1/4 cup sugar. Continue to beat until stiff peaks just form, 30 to 60 seconds. Transfer to a separate bowl and set aside. Wash the bowl and dry. Add the flour mixture to the now-empty mixing bowl. With the mixer running at low speed with the whisk attachment, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop the mixer and scrape the whisk and sides of the bowl. Return the mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds. Using a rubber spatula, stir one-third of the whites into the batter to lighten. Then add the remaining whites and gently fold into the batter until no white streaks remain. Fill the mini-muffin tin liners three-quarters full and bake until just firm, 8 to 12 minutes. Let cool, and then frost with Creamy Chocolate Frosting. Add the butter, sugar, cocoa and salt to a food processor. Process until smooth, scraping the sides of the bowl once or twice, about 30 seconds. Add the corn syrup, vanilla and espresso powder and process just until combined, about 10 seconds. Scrape the sides of the bowl one more time, and then drizzle in the chocolate. Pulse until the frosting is creamy, about 15 seconds.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42263,"Wine-Braised Pork Tacos 1/2 pound bacon, thinly sliced crosswise 2 large onions, halved and thinly sliced 1 carrot, quartered 1 stalk celery, quartered 3 cloves garlic 1 jalapeno pepper, stemmed and seeded 2 pounds boneless pork shoulder, cut into 6 pieces Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 3 tablespoons tomato paste 2 tablespoons all-purpose flour 2 cups dry red wine 1/2 orange 1 teaspoon dried oregano 2 bay leaves 1 to 2 cups beef stock or broth 1/2 cup sour cream 12 to 16 corn tortillas, warmed 3/4 cup grated parmesan cheese Fennel slaw, for serving (below) Instructions: Cook the bacon in a Dutch oven over medium-low heat until crisp, 10 to 12 minutes. Drain on paper towels. Add the onions to the drippings in the pot; cook, stirring, until golden, about 30 minutes. Transfer to a bowl. Meanwhile, finely chop the carrot, celery, garlic and jalapeno in a food processor. Preheat the oven to 325 degrees F. Pat the pork dry. Season with salt and pepper. Warm the olive oil in the Dutch oven over medium-high heat. Working in batches, brown the pork on all sides, 8 to 10 minutes per batch. Transfer the meat to a plate. Add the carrot mixture to the Dutch oven and cook, stirring, about 3 minutes. Stir in the onions and tomato paste; cook 3 minutes. Sprinkle in the flour and cook, stirring, 2 minutes. Add the wine and bring to a boil, then simmer until reduced by half, about 8 minutes. Return the bacon and pork to the pot. Squeeze in the orange juice, then add the spent peel. Add the oregano, bay leaves and enough stock to reach the top of the pork. Cover, transfer to the oven and cook about 3 hours. Transfer the pork to a bowl using tongs, then shred. Season with salt and pepper. Strain the sauce and return to the pot; add the solids to the bowl with the meat (discard the bay leaves and orange peel). Boil the sauce over high heat until thickened, about 2 minutes. Add the sour cream and season with salt and pepper. Fill the tortillas with the pork; drizzle with the sauce and top with the cheese and slaw. Fennel Slaw: Mix 1/4 cup mayonnaise, 1 tablespoon red wine vinegar, 2 tablespoons orange juice, 1 teaspoon sugar, 1 minced jalapeno, 1/2 teaspoon each dried oregano and cumin, and some fennel fronds in a large bowl. Toss with 2 thinly sliced fennel bulbs, 2 cups thinly sliced cabbage, 4 sliced scallions, 4 strips crumbled bacon, and salt and pepper. ","[Barolo, Barbaresco, Chianti, Rioja]

" 42264,"Crispy Buttermilk Popcorn Chicken in a Waffle Bowl 1 cup buttermilk 1/2 teaspoon freshly ground black pepper 2 teaspoons kosher salt 3 boneless, skinless chicken breasts, cut into 1 1/2- to 2-inch pieces 4 cups vegetable oil 1 cup all-purpose flour 1 teaspoon granulated garlic 1/2 teaspoon paprika 1/2 head iceberg lettuce, very finely shredded 4 premade waffle cone bowls 1 cup cherry tomatoes, quartered Buttermilk Honey Dressing, recipe follows 1/2 cup mayonnaise 1/4 cup buttermilk 1/4 cup yellow mustard 2 tablespoons honey 1/2 teaspoon minced fresh dill 1/4 teaspoon granulated garlic 1/8 teaspoon freshly ground black pepper Kosher salt Instructions: Place the buttermilk, pepper and 1 teaspoon salt in a resealable plastic bag and add the chicken, turning to coat. Marinate for at least 2 or up to 8 hours in the refrigerator. Preheat the oven to 200 degrees F and fit a wire rack in a small baking sheet. Heat the oil to 375 degrees F in a heavy-bottomed pot. Whisk together the flour, granulated garlic, paprika and remaining 1 teaspoon salt in a dish. Remove the chicken from the buttermilk and dredge it in the flour mixture. Shake off the excess and, working in batches, fry the chicken until golden brown, 3 to 4 minutes. Transfer to the rack set in the baking sheet and keep warm in the oven while you finish frying the remaining chicken. To build the bowls, place some shredded lettuce in the bottom of the waffle bowls. Divide the hot popcorn chicken among them, then top with the quartered cherry tomatoes and more lettuce. Drizzle with the Buttermilk Honey Dressing. Mix together the mayonnaise, buttermilk, mustard, honey, dill, granulated garlic and black pepper in a small bowl and season with salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42265,"Chorizo and Refried Bean Grilled Pizza 6 ounces smoked chorizo, thinly sliced (about 1 1/2 cups) 1 cup refried beans 1 teaspoon chili powder 1 pound prepared pizza dough, at room temperature All-purpose flour, for rolling 1 tablespoon vegetable oil 1 cup shredded Mexican blend cheese 1/4 cup jarred pickled jalapeno slices, drained 1/2 medium red onion, sliced into thin rings (about 1 cup) 1/2 cup cilantro sprigs 1 small avocado, diced Lime wedges, for serving Instructions: Preheat a grill over high heat. Cook the chorizo slices in a medium nonstick skillet over medium heat until some of the fat has rendered and the chorizo is crisped, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Mix the refried beans and chili powder in a small bowl until combined and set aside. Stretch and roll the dough on a lightly floured surface into a thin round about 1/4-inch thick and 12 inches in diameter; it's ok if it's not perfectly round. Place on a piece of heavy-duty aluminum foil about 18 inches long. Lift the whole piece of foil and place on the grill. Check the bottom of the dough after 2 minutes as it begins to char, puff and bubble. Rotate one-quarter turn or halfway to evenly cook the bottom. Grill until the bottom of the dough is charred and the pizza is almost cooked through and there is no more raw-looking dough in the center, 4 to 7 minutes. Using the foil, remove the pizza from the grill, brush the top with the oil and flip. Spread the refried bean mixture on what is now the top of the crust, stopping about 1/2 inch from the edge. Sprinkle with the chorizo, cheese, jalapenos and red onions. Using the foil, lift the pizza back onto the grill. Grill until the bottom of the crust is charred and the cheese is melted, 2 to 3 minutes. Remove the pizza from the grill and top with the cilantro and avocados. Slice and serve with lime wedges on the side for squeezing over the pizza. ","[Syrah, Tempranillo, Garnacha, Barbera]

" 42266,"Roasted Winter Squash About 3 pounds butternut squash (preferably 1 large squash) Grey salt and freshly ground black pepper 1/2 cup (1 stick) unsalted butter 2 tablespoons finely chopped fresh sage leaves 2 tablespoons granulated sugar 1/4 cup balsamic vinegar 1/4 cup dark unsulfured molasses 2 teaspoons Toasted Spice Rub, available online Hazelnut biscotti, crumbled, for garnish Instructions: Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper. Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and Toasted Spice Rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny. Increase the oven temperature to broil. Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Transfer to a buttered 1 1/2 pint gratin dish, or 6 to 7 (1/2 cup) ramekins, top with the crumbled biscotti and put under the broiler for 5 to 8 minutes or until biscotti is slightly toasted. You can also refrigerate for up to 5 days, or freeze for up to 2 months. Variation for Smoky Butternut Squash: Cook the prepared squash on a baking sheet in a covered grill with soaked chips to give a slightly smoky taste. Substitute in any of the recipes that call for roasted squash. If cooking kabocha, acorn, or other difficult-to-peel squash, cut in half, scoop out the seeds, and rub the insides and cut edges with the vinegar/molasses mixture. Place on a baking sheet, cut sides up, and roast at 400 degrees F until tender. Scoop out and puree. Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42267,"Pasta Puttanesca 8 ounces bucatini or spaghetti 2 cloves garlic
4 anchovy fillets
1/2 heaping cup kalamata olives, pitted
4-ounce piece good Parmesan 2 tablespoons olive oil
1/2 red onion, sliced
1 1/2 cups grape tomatoes, halved
3/4 cup chicken broth or white wine
Salt and freshly ground black pepper 12 basil leaves
Instructions: Cook the pasta until al dente according to the package directions. Mash (in this order) the garlic, anchovies and olives using a mortar and pestle, or just chop them finely together. Set aside. Using a fork, crumble the Parmesan. Heat the olive oil in a skillet over medium-high heat. Add the red onions and cook until slightly caramelized. Add the tomatoes and cook for a couple of minutes. Pour in the broth or wine and cook for another 2 minutes, then pour in the garlic/anchovy/olive mixture. Stir and continue cooking until the sauce is nice and reduced and wonderful, several minutes. Add salt and pepper to taste. Drain the pasta and add it to the skillet. Add the crumbled Parmesan and toss to coat the pasta in the sauce. Tear the basil leaves and sprinkle over the top. Serve right out of the skillet. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 42268,"Snowman Cake 1 (18.25-ounce) box white cake mix (recommended: Betty Crocker) 1 1/3 cups water 1/2 cup vegetable oil 3 eggs 1 teaspoon peppermint extract 2 unfrosted cupcakes 2 (12-ounce) containers whipped white frosting (recommended: Betty Crocker Fluffy White) 2 large egg whites or 5 tablespoons meringue powder 2 teaspoons fresh lemon juice or 1 teaspoon vanilla extract 3 cups confectioners' sugar, sifted Food coloring, if desired Royal icing (in a squeeze bottle or piping bag) 2 cups sweetened flake coconut 20 store bought small snowflake shaped cookies 1 (7.5-ounce) bag square blue mint candies (for hat) 2 peppermint patties (for eyes) 2 blue jelly beans (for eyes) 1 orange gumdrops (for nose) 8 blue candy covered chocolates (for mouth) 3 round hard candies (for buttons) 1/4 cup color decorating sugar 1 foot long fruit roll-up (for scarf) (recommended: Fruit by the Foot) 1 giant blue peppermint stick (for broom stick) 6 large white gum drops (for hands) Instructions: For Cake: Preheat oven to 350 degrees F. Grease the bottom and sides of 2 (8-inch) round cake pans; set aside. In a large mixing bowl, combine cake mix, water, oil, eggs and extract. Use an electric mixer to beat on low speed for 1 minute. Scrape down bowl and then beat on medium speed for 2 minutes, or until batter is smooth. Divide batter evenly between cake pans. Bake in preheated oven for 25 to 35 minutes, or until center of tester comes out clean. Let cool in pans for 5 minutes. Remove from pans and transfer to a wire rack to cool completely. ; For Royal Icing: With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes until stiff and glossy. Add food coloring, if desired, and transfer to a pastry bag to pipe onto cookies. ; To Decorate: Line the backside of a sheet pan with aluminum foil. Place 4 inch wide strips of parchment paper around the border of the sheet pan to keep the foil clean while you decorate the cake. Place cake rounds side by side on the lined sheet tray. Slice one side off each cupcake. Place cupcakes side by side at one end of a cake round with the cut/flat side facing up (this will be the top of the top hat). Frost both cakes and cupcakes with frosting so that it looks like a hat is resting on a snowman's head resting on a body. Remove the parchment paper. Spread or drizzle the bottom third of the sheet pan with some royal icing (the royal icing will act as glue for the coconut). Sprinkle the coconut over the royal icing to mimic snow. Randomly place 20 dollops of royal icing around the rest of the sheet pan. Place the snowflake cookies on each dollop of royal icing. Decorate the snowman's hat with rows of blue mints, starting at the very top of the Snowman's head and working up onto the cupcakes. To decorate the face use the peppermint patties for eyes, place a small dot of the royal icing in the center of each patty and place a blue jellybean on top of the royal icing. Use the orange gum drop for the nose and the blue candy coated chocolates for the smile. To make the buttons dip the flat side of a hard candy into the royal icing and then into the colored decorating sugar and place on the snowman's chest; repeat with remaining 2 hard candies. Take 2 (8-inch) piece fruit strips and tie them into a knot. Drape fruit strips across where the 2 cake rounds meet to make a scarf. To make the \broom, take a 3-inch long piece of fruit strip and slice the bottom 2 inches into thin strips. Place a small amount of royal icing at the end of the over sized candy cane and place the unsliced end of the fruit strip on to the royal icing. Use the large white gumdrops to make the hands. Place the candy cane next too one of his hands. ; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42269,"Peach Apricot Melba Crepes em Curd: /em 1/3 cup unsalted butter 1 (12 oz.) jar Smucker's? Orchard's Finest? Coastal Valley Peach Apricot Preserves or 1 (12 oz.) jar Smucker's? Orchard's Finest? Pacific Mountain Strawberry Preserves 4 large egg yolks, slightly beaten 1 tsp. fresh lemon juice 1/16 tsps. salt 1/2 cup frozen extra creamy whipped topping, thawed Crepe: 1 (28 oz.) can sliced peaches 6 (9-inch) ready-to-use crepes or 3 medium peaches, sliced Vanilla ice cream with caramel swirl 1 (12 oz.) jar Smucker's? Orchard's Finest? Northwest Triple Berry Preserves, warmed 1/3 cup sliced almonds, toasted* Instructions: MELT butter in medium saucepan over medium heat. Whisk in preserves, egg yolks, lemon juice and salt. Cook 6 to 8 minutes, stirring constantly just until it begins to thicken. Remove from heat. Cool to room temperature. Blend in whipped topping with an electric mixer at medium speed. Chill, covered, until ready to assemble crepes. SPREAD 1/3 cup curd over each crepe. Cut each crepe in half. Fold crepe in half. Place each crepe on a dessert plate. Top with 2 or 3 peach slices. Serve with a scoop of ice cream drizzled with warm triple berry preserves. Garnish with almonds. TO TOAST NUTS: Place nuts in dry skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 42270,"Cheddar Scallion Waffles and Dijon Buttermilk Fried Chicken 2 cups buttermilk 1 cup Dijon mustard
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
2 teaspoons salt
One 2 1/2- to 4-pound fryer chicken, cut into 8 pieces 2 cups all-purpose flour 1 teaspoon baking soda
1 tablespoon salt
1 teaspoon mustard powder
Canola oil, for frying 2 cups all-purpose flour 2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
3/4 cup shredded yellow Cheddar
2 tablespoons butter, melted
2 large eggs, separated
1 bunch scallions, thinly sliced
Instructions: For the chicken soak mixture: Stir together the buttermilk, Dijon, paprika, cayenne and salt in a large bowl. Add the chicken pieces and submerge them to coat. Allow to sit for at least 30 minutes but ideally as long as possible (up to 2 hours at room temperature or up to 8 hours, refrigerated). For the flour mixture: Preheat the oven to 375 degrees F; set a rack in a rimmed baking sheet. Combine the flour, baking soda, salt and mustard powder in a bowl. Remove the chicken from the soak mixture and add to the flour mixture, turning to coat. Remove, dip again in the soak mixture and then again in the flour mixture. Heat 1 1/2 inches of oil in a very large cast-iron skillet over medium-high heat. When hot, shallow-fry the chicken, turning once, until golden brown and an instant-read thermometer inserted into the thickest part (avoid bone) registers 165 degrees F, around 15 minutes per side. Transfer the chicken to the prepared baking sheet and place in the oven to finish cooking through, if necessary. For the waffles: Preheat a waffle iron. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk, Cheddar, butter, egg yolks and scallions. Add the wet ingredients to the dry and mix together. In a separate bowl, beat the egg whites until stiff. Gently fold the egg whites into the batter. Ladle mixture into the waffle iron and cook until the waffles are golden and cooked through. Serve the chicken with the waffles on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 42271,"Sweet and Spicy Drumettes 6 tablespoons unsalted butter 1 cup honey 2 tablespoons distilled white vinegar 2 tablespoons Worcestershire sauce 1/2 cup chopped pecans 2 tablespoons ground ancho cl* (or chipotle powder) 2 teaspoons garlic powder Salt and freshly ground black pepper 2 pounds chicken drumettes Instructions: Preheat oven to 350 degrees F. In a small saucepan, add the butter and melt over medium-low heat. Stir in the honey, and cook until the mixture bubbles, about 3 minutes. Remove from the heat, and stir in the vinegar, Worcestershire sauce, pecans, ground ancho and garlic powder. Season the marinade, to taste, with salt and pepper. ** Arrange the drumettes on a baking sheet, and brush each with the marinade. Bake until the chicken is cooked through, about 25 minutes. Baste once, halfway through baking time. Transfer to a serving platter and serve hot. *Cook's Note: The ancho cl is a dried poblano cl. It is also sold as \pasilla\ in the US. It is a deep red color, and the flavor ranges from mild to pungent. The rich, slightly fruit flavored ancho is the sweetest of the dried chiles. Anchos are often sold whole and can be stemmed, seeded then ground at home in a coffee or spice grinder. They can also be found at most supermarkets, Latin specialty markets or online. **Cook's Note: Cover your baking sheet with tin foil for easy clean up and to prevent marinade from burning in the oven. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 42272,"Pinakbet 2 tbsp vegetable oil 3 garlic cloves, crushed 4 thin slices ginger root 1/2 cup onion, chopped 1 lb lean pork, sliced thinly 1 tomato, chopped 2 tbsp bagoong alamang (fermented shrimp paste) 1/2 cup water 4-6 Asian eggplants, sliced 1-2 bitter melon 1/4 lb okra, fresh or frozen, stems removed 1/4 lb long beans, quartered Instructions: Slice bitter melon lengthwise; remove seeds and white center. Slice in 2-inch pieces. Heat oil in large pot. Saute garlic, ginger, and onions until tender. Add pork and saute until browned. Add tomatoes and bagoong alamang, and cook for 5 minutes. Add water and bring to boil. Stir in eggplant, bitter melon, okra and long beans. Simmer for 15 minutes or until tender, stirring occasionally. Salt to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 42273,"Summer Salad with Scallion Pesto and Scallops 3/4 cup semi-pearled (semi-perlato) farro 1 tablespoon kosher salt 4 scallions 1/2 cup fresh basil leaves Splash red wine vinegar Kosher salt Freshly ground black pepper 1/2 cup olive oil 4 green zucchini, cut in half lengthwise and ends trimmed 2 yellow squash, cut in half lengthwise and ends trimmed Olive oil, for drizzling Kosher salt Freshly ground black pepper 3 red bell peppers 1/2 cup fresh basil leaves 16 sea scallops, muscles removed Olive oil, for drizzling Herbes de Provence, for sprinkling Kosher salt Freshly ground black pepper Instructions: Prepare a grill for medium heat. For the farro: Bring 4 cups water to a boil and add the farro and salt. Bring to a simmer and simmer until cooked, about 15 minutes. Drain and let cool. For the scallion pesto: Grill the scallions until charred, 4 to 6 minutes. Add the scallions to a blender with the basil, vinegar, salt and pepper and process. With the motor running, slowly add the olive oil and mix until the consistency of pesto. For the vegetables: Drizzle the zucchini and squash with olive oil and sprinkle with salt and pepper. Grill on medium heat, about 5 minutes each side. Set aside to cool, then cut into 1/2-inch pieces. Grill the red peppers on medium heat, about 5 minutes each side. Place in a bowl and cover in plastic wrap to steam for about 8 minutes. Peel off the skins, remove the seeds and cut into 1/2-inch strips. Combine the farro, zucchini, squash, peppers and basil in a large bowl. Toss with the scallion pesto and season to taste with salt and pepper. For the scallops: Drizzle the scallops with olive oil and sprinkle with herbes de Provence, salt and pepper. Grill over medium heat, 3 to 4 minutes per side. Portion the salad and serve with the scallops. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 42274,"Lemon-Butter Baked Frozen Salmon\u202f Olive oil, for the foil Four 4- to 5-ounce skin-on frozen salmon fillets Kosher salt 1 tablespoon fresh lemon juice 2 teaspoons Dijon mustard 3 tablespoons unsalted butter, at room temperature Instructions: Position an oven rack in center of the oven and\u202fpreheat to 450 degrees F. Line a rimmed baking sheet with aluminum foil and brush with oil. Rinse the salmon fillets with cold water and pat them well with paper towels.\u202fPlace the fillets, evenly spaced, in the middle of the prepared baking sheet.\u202f\u202f
Bake for 8 minutes; remove the baking sheet from the oven and season the tops of the fillets with 1 teaspoon salt. Continue to bake until the salmon is opaque throughout and the insides flake easily when you insert a paring knife between the layers, 5 to 8 more minutes, depending on the desired doneness (cook until bright pink for rare, pale pink for medium and orange for well done).
Meanwhile, whisk together the lemon juice and mustard in a large bowl. Add the butter and a pinch of salt and whisk until the sauce is smooth.\u202fTop each salmon fillet with some sauce.\u202f
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42275,"No-Bake Blueberry Lemon Pie 1 cup blueberries 2 tablespoons sugar Juice of 1/2 lemon Pinch kosher salt 2 1/2 cups graham cracker crumbs 1/4 cup sugar 12 tablespoons (1 1/2 sticks) unsalted butter, melted Pinch kosher salt 2 cups heavy cream 1/2 cup whole milk, warmed One .25-ounce packet unflavored powdered gelatin 16 ounces cream cheese, at room temperature 2/3 cup sugar Zest and juice of 2 lemons Instructions: For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes. Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold. Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom. Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside. In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 42276,"Salad with Citrus Vinaigrette 1/2 shallot, minced 2 tablespoons Champagne vinegar 1/2 cup freshly squeezed citrus (blood oranges, oranges, key limes etc.) Salt 1 to 2 teaspoons extra-virgin olive oilSalad:
2 heads endive 1/2 head frisee 1 head butter lettuce 2 grapefruit, peeled and sectioned 2 oranges, peeled and sectioned 6 beets, cooked and cut into quarters or bite size wedges 2 tablespoons chervil or parsley, chopped 1 avocado, peeled and cut into wedges Instructions: Prepare the vinaigrette: Place shallots, vinegar, citrus juice, and salt in a small bowl. Let shallots macerate for 30 minutes. Whisk in the olive oil. In a large salad bowl, toss together lettuces, citrus, beets, herbs, avocado, and the vinaigrette. Taste and adjust seasonings. Serve immediately. TIP: To turn this into an entree top with scallops, chicken or fish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 42277,"Ahi Poke Moco 1 cup diced ahi 1/4 cup minced onion 1/4 cup minced green onion 1 egg 2 tablespoons shoyu 1 teaspoon sesame oil Pinch salt Pinch freshly ground black pepper Panko (Japanese bread crumbs) 2 tablespoons canola oil 2 tablespoons butter 1/2 cup enoki mushrooms 1 teaspoon shoyu 1 teaspoon oyster sauce 1 teaspoon chopped cilantro leaves 2 tablespoons heavy cream Rice, for plating Minced green onion, for garnish Instructions: In a medium-sized bowl, combine all the patty ingredients and form 2 patties. Press patties in panko to coat. In a frying pan, heat oil over medium-high heat. Gently place patties in pan and brown on both sides, keeping the inside of the patties medium-rare. In a separate saute pan, add the butter and mushrooms and saute for 2 minutes. Add remaining ingredients and cook 1 minute. In a bowl, place a scoop of rice, 1 poke patty and pour enoki mushroom sauce on top. Sprinkle with minced green onion. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 42278,"Chuck's Berry Crumble 21 ounces blueberries, raspberries and strawberries, frozen or fresh 2 tablespoons white (all-purpose) flour 2 tablespoons white (granulated) sugar 1/2 cup dried (rolled) oats 1/2 cup granola 1 cup corn flakes 1/2 cup brown sugar 1/2 cup melted semi-salted butter* (See Cook's Note) Vanilla ice cream Instructions: Preheat the oven to 350 degrees F.
In a large mixing bowl, toss the berries together. Add the flour, and sugar give it a good toss. Transfer the berries into a lightly greased 8-inch square baking dish.
Crush the dried oats, granola and corn flakes into another mixing bowl. Add the brown sugar, and melted butter. Toss well, so that all the dried ingredients get nice and buttery.
Cover the berries with the buttery crumble. Bake for approximately 40 minutes until the crumble is golden brown and the fruit starts to bubble on the sides.
Serve with a ball of vanilla ice cream. ","[Riesling, Moscato, Vinho Verde, Cava]" 42279,"Prosciutto Purses 1 medium cantaloupe (about 3 pounds) 1 medium honeydew (about 3 pounds) 1 1/2 pounds thinly sliced prosciutto (about 36 slices) 2 bunches fresh chives, blanch 36 and save remaining for garnish Instructions: Working with 1 melon at a time, cut in 1/2. Gently scrape out seeds and membrane and discard. Using a melon baller, scoop out rounds from flesh and place in large bowl. Discard skin. Keep the prosciutto loosely covered with plastic wrap to prevent them from drying out as you start to assemble 1 purse at a time. Place 1 melon ball in the center of a prosciutto slice, gather all sides to the top and secure with a blanched chive. It may be necessary to overlap a few pieces of prosciutto in order to completely wrap the melon ball. Place finished purse, seam side down onto a baking sheet and keep covered. Repeat with remaining prosciutto and melons. Can make it only up to 2 hours ahead of time because the salt in the prosciutto will break down the melon. Scatter the chives onto a decorative platter. Place prosciutto purses on top and serve. ","[Champagne, Pinot Grigio, Sauvignon Blanc, Riesling]" 42280,"Riggies with Roasted Vegetable and Ricotta Sauce 1 large bulb garlic 1/2 cup EVOO
Salt and pepper Salt and pepper
1 firm eggplant
1 large red bell pepper 1 onion, chopped
One 28- to 32-ounce can San Marzano tomatoes
Handful fresh basil leaves
1 pound rigatoni
1 cup fresh ricotta, cow or sheep milk
1/3 cup grated Parmigiano-Reggiano 1/3 cup grated pecorino Instructions: Preheat the oven to 400 degrees F. Cut off the end of the bulb of garlic, exposing all of the cloves, and drizzle with 2 tablespoons of the EVOO and season with salt and pepper. Wrap the bulb in foil to form a pouch, and roast until soft and sweet, 40 to 45 minutes. Drizzle 4 tablespoons of the EVOO on a nonstick baking sheet. Halve the eggplant and score with sharp paring knife to crosshatch the flesh. Season with salt and pepper and set into the oil, with the skin-side up. Roast until tender, 30 minutes, and then cool to handle. Char the red pepper over open flame on the stovetop or under the broiler. Cool in a covered bowl to handle, then peel and seed. Heat 2 tablespoons EVOO, 2 turns of the pan, in small Dutch oven over medium heat, add the onions and some salt and pepper and cook, partially covered, 10 to 12 minutes. Add the tomatoes and the basil. Break up the tomatoes and simmer 25 to 30 minutes over low heat. Heat a pot of water to boil. Cook the pasta until a little shy of al dente, 5 to 6 minutes. Reserve 1/2 cup of the starchy cooking water. Scrape the eggplant away from skin into the food processor. Squish the garlic away from the skins and add to processor along with tomatoes and onions, ricotta and roasted peppers. Puree the sauce until smooth and creamy. Drain the pasta and pour back into the hot pot. Add the sauce and the reserved pasta water. Toss to combine and adjust the seasoning. Pour into a casserole dish, top with the Parmigiano-Reggiano and pecorino. Cool completely and store in the refrigerator for a make-ahead meal. To serve, bring the casserole to room temp and bake at 375 degrees F until brown and bubbly. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 42281,"Swiss Chard with Roasted Garlic 10 large cloves garlic, halved 2 tablespoons extra virgin olive oil 1/2 teaspoon dried oregano, crumbled 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds Swiss chard, washed and dried 2 tablespoons olive oil 2 tablespoons finely chopped white onion 2 serrano chiles, stemmed, seeded, and finely chopped 2 medium tomatoes, cored and finely chopped 1 teaspoon salt 1 cup water Instructions: Preheat the oven to 350 degrees. Make a double layer of aluminum foil about 6 x 6 inches square. Place the garlic in the center and bring up the sides a little to form a cup. Drizzle over the olive oil and add the oregano, salt, and pepper. Bring the sides all the way up and twist together to make a firm seal. Place in the oven and roast for 20 to 25 minutes. The garlic should be tender and golden but not dark brown. Open the top so the garlic will stop cooking and set aside.
Remove the leaves from the stalks of chard, finely chop the stalks and roughly shred the leaves. Set aside.
In a large heavy skillet heat the oil over medium heat. Add the onion and chiles and stir for about 1 minute. Add the tomatos and cook, stirring, for about 3 minutes, then add the chard ribs and leaves, salt, and water. Cover the pan and cook, shaking the pan occasionally, for 10 minutes. Remove the lid, add the roasted garlic cloves, and increase the heat to high. Stirring occasionally, cook until the chard is tender but not watery, 8 to 10 minutes more. Taste for seasoning and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 42282,"Marinated Chicken with Salsa 4 (about 1 1/2 pounds) skinless, boneless chicken breast halves 1 teaspoon grated lime or lemon zest 2 tablespoons fresh lime or lemon juice Salt and dried red pepper flakes 4 navel oranges, scrubbed clean 1/2 cup fine dice of seeded red bell pepper 1/4 cup snipped chives 2 tablespoons extra virgin olive oil 1 to 2 tablespoons lime juice Instructions: Remove all fat from the chicken breast halves and pound them slightly. In a mixing bowl combine the lime zest and juice and season with 1/2 teaspoon salt and 1/4 teaspoon dried red pepper flakes. Coat the chicken with this mixture, and transfer it to a zippered plastic bags. Press out all the air and refrigerate until ready to grill. Make the salsa. Over a mixing bowl, grate 1 teaspoon of the orange zest. Peel away the skin and white pith from the oranges. Over the bowl with the zest, cut between the membranes of the oranges to release their sections, and combine them with the zest. Squeeze remaining juice from the membranes over the orange sections and stir in the pepper, chives, olive oil, and lime juice. Season with salt to taste and a pinch of dried red pepper flakes, if you wish. When ready to eat, lightly oil a grill or broiler pan. Remove the chicken and arrange on the rack and grill or broil for about 3 to 4 minutes a side. Remove to a plate (grill the eggplant next) and serve at room temperature with the salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 42283,"Polenta Soup 1/4 cup olive oil 1 medium size onion, finely chopped 2 cloves garlic, minced 2 cups Italian plum tomatoes, chopped 6 cups chicken broth or water 10 ounces package frozen corn kernels, thawed 4 ounce can chopped green chilies 1/2 cup coarse yellow cornmeal 1/4 cup fresh cilantro leaves 1 to 2 tablespoons lime juice 1/2 cup shredded sharp cheddar cheese 1/2 cup finely diced green bell pepper Salt and pepper Instructions: Heat the oil in a medium saucepan over medium heat. Add the onion and saute for about 3 minutes. Add the garlic, tomatoes, broth, corn and chilies. Bring the liquid to a simmer then cover the pan and cook gently over low heat for 15 minutes. Meanwhile rinse and mince the cilantro. While whisking constantly, slowly drizzle the cornmeal into the simmering soup, Simmer gently uncovered until thickened, about 10 minutes. Stir the bottom on occasion to make sure the cornmeal isn't sticking. Season the soup to taste with salt and pepper. Right before serving stir in the lime juice. Portion out and garnish if you wish with cheddar cheese, cilantro and chopped green bell pepper. VARIATION -You can enrich it with cubed smoked ham or roasted pork ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 42284,"Lamb Sweetbreads in a Honey and Sherry Vinegar Glaze 2 1/2 pounds lamb or calves sweetbreads 1 tablespoon lemon juice 2 tablespoons unsalted butter 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup finely chopped onion 4 shallots, finely chopped 2 1/2 tablespoons sherry vinegar, or to taste 1/4 cup fino or amontillado sherry 1 1/2 cups beef broth or veal stock, reduced by half 1 tablespoon honey 1 tablespoon unsalted butter Instructions: Soak the sweetbreads in cold water to cover for 2 hours, changing the water 3 times. Drain and place the sweetbreads in a saucepan. Cover with cold water and add the lemon juice. Bring to a boil, reduce the heat to low and simmer for 5 minutes. Drain the sweetbreads and immediately plunge them into a bowl of cold water. After 3 or 4 minutes, remove and drain the sweetbreads on paper towels. Separate into lobes, with the natural partitions, and remove the tubes and connective tissues. The pieces will be approximately 2 by 2 inches. In a large skillet that will hold all the sweetbreads in a single layer, heat the butter and olive oil over medium heat. Add the sweetbreads, sprinkle them with salt and pepper, and increase the heat to medium high. Cook, without stirring for about 3 minutes, then turn the sweetbreads to the other side. Continue cooking until golden, about 5 minutes more. Transfer them with a slotted spoon to a plate and set aside. Add the onion and shallot to the pan and saute for about 5 minutes, until golden. Add the vinegar and sherry, increase the heat to high, and deglaze the pan, stirring and scraping until the liquid has reduced by half. Add the beef broth or veal stock and simmer until again reduced by half, to just under 1 cup. Whisk in the honey and the butter and return the sweetbreads to the pan. Turn them in the sauce until heated through and nicely glazed, and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42285,"Maple Mashed Sweet Potatoes 3 pounds sweet potatoes 3 tablespoons unsalted butter 3 tablespoons pure maple syrup 1/2 teaspoon grated orange zest Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 400 degrees F. Pierce the sweet potatoes 2 or 3 times with a fork. Put on a baking sheet and roast until very tender and a knife easily pierces through the center, 45 to 60 minutes. Let the potatoes cool slightly and then halve lengthwise. Holding the sweet potatoes with a potholder or towel, scoop out the insides and discard the skins. Pass the potatoes through a food mill or ricer into a large bowl. Heat the butter, maple syrup and zest in a small skillet over medium heat until the butter is melted. Pour over the potatoes and stir to combine evenly. Season with salt and pepper.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 42286,"Rockin' Lean Bean Casserole 2 (16-ounce) bags frozen French-style green beans, thawed, drained, and dried 2 (10.75-ounce) cans 98-percnet fat-free cream of celery condensed soup 1 (8-ounce) can sliced water chestnuts, drained 1 ounce (about 15 pieces) onion-flavored soy crisps, crushed Instructions: Preheat the oven to 325 degrees F.
Make sure the green beans are thoroughly drained and completely dry-use a towel, if needed. Then place half of the green beans in a casserole dish (a 2- to 3-quart rectangular one works best). Pour 1 can of the soup evenly on top of the layer of green beans. Place half of the sliced water chestnuts over the soup layer. Cover with the remaining green beans and then top with the remaining can of soup. Evenly top with the remaining water chestnuts. Place the dish in the oven and cook for 45 minutes. Top with crushed soy crisps, and return the dish to the oven until chips turn golden brown, another 10 minutes or so. Enjoy!
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42287,"Espresso Florentines 1 1/2 sticks (12 tablespoons) unsalted butter 1 3/4 cups sugar 1/2 cup light corn syrup 4 cups slivered almonds 1 cup all-purpose flour 1/2 cup heavy cream 2 tablespoons instant espresso powder 1 teaspoon vanilla extract 1/2 teaspoon kosher salt Instructions: In a medium saucepan, cook the butter, sugar and corn syrup together over medium heat, stirring occasionally with a large wooden spoon. Once the butter is melted, remove from the heat and add the almonds, flour, cream, espresso powder, vanilla and salt. Mix well, and allow to cool at room temperature for 20 minutes. Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper or silicone baking mats. (Because Florentines spread so much, you will only be able to bake a few cookies at a time, so the pans will be used multiple times.)
Using a small cookie scoop or 2 tablespoons, spoon 6 mounds of dough on each sheet, spaced evenly. Bake until golden amber, 10 to 12 minutes.
Allow the Florentines to cool on the cookie sheets for 3 minutes, then remove them using a thin spatula. To make bowls, place them on top of inverted glasses, and press down gently to mold. For taco shells, drape over a rolling pin. For cigars, gently wrap around the handle of a wooden spoon. For sandwiches, lay them flat on a cutting board or countertop. Cookies will hold their shapes after they've cooled completely. Continue baking cookies in batches. (It is not necessary to cool the baking sheets completely in between.) Cookies can be stored in an airtight container for 2 weeks, or stored in the freezer for 3 months.
","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 42288,"Air Fryer Fried Shrimp Nonstick cooking spray 1 pound large shrimp (16/20 count), peeled and deveined, tails on
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
1/2 cup mayonnaise 2 tablespoons chopped pickled jalapenos
2 tablespoons whole grain mustard
1 tablespoon ketchup
1 tablespoon hot sauce
1 scallion, thinly sliced
Instructions: For the fried shrimp: Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. Pat the shrimp dry between a couple paper towels, then season with a pinch of salt and a few grinds of black pepper. Whisk the flour with 3/4 teaspoon salt and few grinds of pepper in a shallow bowl or baking dish. Whisk the eggs with a pinch of salt in another shallow bowl. Add the panko to a third shallow bowl. Dip a shrimp in the seasoned flour, shaking off any excess, then dip in the beaten eggs. Dredge in the panko, turning until evenly coated. Transfer to a large plate or a rimmed baking sheet and repeat with the remaining shrimp.
Preheat the air fryer to 385 degrees F. Working in batches, place some of the shrimp in a single layer in the fryer basket, then spray lightly with more cooking spray. Cook until the shrimp are golden brown and cooked through, flipping halfway through, about 10 minutes.
For the spicy remoulade sauce: Meanwhile, stir together the mayonnaise, pickled jalapenos, mustard, ketchup, hot sauce and scallion in a small bowl until smooth. Serve with the fried shrimp for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 42289,"Mixed Greens with Apricot Vinaigrette and Almonds 3 tablespoons champagne vinegar 1 heaping tablespoon apricot jam Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 8 cups mixed baby greens (about 5 ounces) 1/4 cup slightly toasted sliced almonds Instructions: Whisk together the vinegar and jam in a small bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified. Put the greens in a large bowl, toss with the vinaigrette and top with the almonds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42290,"Easy Tortilla Pizza 2 tortillas, store bought Salsa Monterey jack cheese, grated Red pepper, diced Canned green chiles Black olives, sliced Instructions: Spread 2 tablespoons salsa over one side of tortilla. Top with cheese, red pepper, chiles and olives. Broil until cheese begins to bubble. Serve hot. ","[Rioja, Tempranillo, Garnacha]" 42291,"Easter Bread One 1/4-ounce packet active dry yeast (2 1/4 teaspoons) 6 cups all-purpose flour, plus more for the work surface and kneading 2/3 cup sugar 1 1/3 cups milk 6 tablespoons unsalted butter, plus more for greasing the bowl 1 teaspoon fine salt 2 large eggs, lightly beaten, plus 1 lightly beaten for egg wash 1/3 cup sliced skin-on almonds 1 tablespoon mini white nonpareils Instructions: Pour 1/3 cup warm water (about 110 degrees F) into the bowl of a stand mixer. Gently whisk in the yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Set aside until bubbly, 5 to 10 minutes. Meanwhile, heat the milk in a small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove the pan from the heat, and stir in the butter, the remaining sugar and the salt. Set aside to cool, about 10 minutes. Fit the mixer with the paddle attachment, set on medium-low speed and pour the milk mixture into the yeast mixture. Add the 2 beaten eggs. Gradually mix in the remaining flour, and beat until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky). Transfer the dough to a lightly floured surface, and knead, adding more flour as needed, until smooth and elastic, about 5 minutes. Put the dough in a lightly buttered large bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours. Line a baking sheet with parchment paper. Punch down the dough, transfer it to a lightly floured surface and cut it into 3 equal parts. Gently roll out each piece into a 16-inch-long rope. Transfer the ropes to the prepared baking sheet. Press the ropes together at one end, braid them, then gently tuck both ends under to form a long loaf. Cover, and let rise until doubled in size, about 1 hour. Preheat the oven to 350 degrees F. Brush the entire loaf with the remaining beaten egg. Scatter the almonds and nonpareils on top, concentrating them down the middle of the loaf (they will spread as the loaf bakes). Bake until the loaf is dark golden brown and sounds hollow when tapped, 50 to 60 minutes. Let cool about 30 minutes before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42292,"Edamole Dip 1/2 cup peeled edamame, fresh or frozen 1/2 cup broccoli stalks, peeled 1 avocado, peeled 1 scallion, sliced 1/2 red onion, diced 1 clove fresh garlic, minced 1/2 jalapeno, minced 1 lime, juiced 1 tomato, diced 2 tablespoons cilantro, chopped Sea salt Instructions: In a saucepan, heat 2 cups of water and bring to a boil. Add the peeled edamame and simmer for 2 minutes or until soft. Drain the beans and set aside to cool. Repeat with the broccoli spears. Blanch in rolling boiling water 30 seconds to 1 minute. Drain and set aside. Peel and pit the avocado and place in the bowl and moosh. In a food processor place the edamame and broccoli and pulse on and off until well pureed. Transfer the pureed broccoli mix to the avocado bowl and combine with the remaining ingredients. Season to taste and start dipping!!! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42293,"Whipped Arnold Palmer 1/4 cup heavy cream 1 1/2 teaspoons powdered lemonade drink mix, such as Kool-Aid (from a 0.23 ounce packet)
8 ounces hard seltzer iced tea (see Cook\u2019s Note)
1 thinly sliced lemon wheel, for serving
Instructions: Whisk the heavy cream and powdered lemonade drink mix in a medium bowl with an electric mixer on medium speed until fluffy and able to hold medium-stiff peaks, about 1 minute. Pour the hard seltzer into a rocks glass filled halfway with ice. Top with the whipped lemonade and serve with a lemon wheel on the rim.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 42294,"Grilled Cowboy Rib Eye with Watercress Salad One 32-ounce cowboy-cut rib eye, center-cut, dry-aged and 2 1/2 inches thick Kosher salt and freshly cracked pepper Kosher salt and freshly cracked pepper
1 teaspoon Dijon mustard
1/2 teaspoon finely minced shallots 1/2 teaspoon sherry vinegar
3 cups watercress
10 fresh tarragon leaves
1 red radish, thinly sliced
Extra-virgin olive oil, for drizzling High-quality aged balsamic vinegar, for drizzling Flaky sea salt, such as Maldon, for finishing Instructions: The night before, lightly sprinkle the steak on both sides with salt. Allow to sit, uncovered, in your fridge overnight. One hour prior to cooking, remove the steak from the fridge and allow to come to room temperature. Preheat a grill to medium-high heat. Sprinkle the steak on both sides with salt and pepper. It is important to use more seasoning than needed, as the steak is very thick and much of the seasoning will fall off during the cooking process. Grill the steak on one flat side, 5 to 8 minutes. Stand the steak up on one short side and grill for 1 to 2 minutes. Turn over and grill on the other flat side, 5 to 8 minutes. Stand it up on the opposite short side and grill for 1 to 2 minutes. Move the steak to the cooler part of the grill and cook until the internal temperature reaches 125 degrees F for medium rare. Transfer to a plate and allow to rest until the internal temperature registers 130 degrees F, about 20 minutes. Measure out 1 tablespoon of the steak juices that have settled onto the plate and put in a medium mixing bowl. Whisk in the mustard, shallots and vinegar. Toss the watercress in the dressing, along with the tarragon leaves and radish slices. Place the salad on a plate with the steak. Drizzle the steak with the olive oil and aged balsamic vinegar. Finish with the sea salt. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 42295,"Spice-rubbed Chipotle-Molasses Ribs 1 cup ancho chili powder 1/4 cup Spanish paprika 2 tablespoons ground cumin 2 tablespoons ground coriander 2 tablespoons dry mustard 2 teaspoons ground cayenne pepper 2 teaspoons dried oregano 2 tablespoons kosher salt 1 tablespoon ground black pepper 2 racks pork ribs (12 ribs each) 1 cup soy sauce 1/4 cup coarsely chopped ginger Chipotle-Molasses BBQ Sauce, recipe follows 2 tablespoons canola oil 1 large Spanish onion, coarsely chopped 3 cloves garlic, coarsely chopped 2 tablespoons ancho chili powder 1 tablespoon pasilla chili powder 1 tablespoon New Mexican chili powder 3 cups canned plum tomatoes with juices, pureed 1 cup water 1/4 cup ketchup 1/4 cup red wine vinegar 2 tablespoons Worcestershire sauce 1/4 cup dark brown sugar 1/4 cup honey 1/4 cup molasses 2 tablespoons Dijon mustard 2 chipotle chiles in adobo, pureed 1/2 cup smooth peanut butter Salt and freshly ground black pepper Instructions: Preheat oven to 400 degrees F. Combine all spices in a bowl. Rub ribs on both sides with spice mixture. In a saucepan over medium-high heat, combine the soy sauce, 2 cups of water, and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan and place the ribs on a rack in the pan. Brush with the Chipotle-Molasses Sauce. Place in the oven and bake for 1 1/4 to 1 1/2 hours, basting every 15 minutes with the sauce. Heat the oil over medium heat in a heavy-bottomed medium saucepan. Add the onion and garlic and cook until translucent, 3 to 4 minutes. Add the chili powders and cook for 1 minute. Add the tomatoes and water, bring to a boil, and simmer for 10 minutes. Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally. Transfer the mixture to a food processor with the peanut butter and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 42296,"Sunny's Currywurst with Quick-Pickled Peppers and Onions and Sunny's Curry Ketchup 6 links fresh, pork bratwurst 4 cups your favorite beer, such as Corona 1 tablespoon liquid smoke 2 teaspoons red pepper flakes 1/2 teaspoon whole black peppercorns 2 cloves garlic, smashed 1 medium red onion, halved and sliced 1 green bell pepper, seeded, halved and sliced 1 red bell pepper, seeded, halved and sliced 1 yellow bell pepper, seeded, halved and sliced Kosher salt Vegetable oil, for brushing 3/4 cup sugar 3/4 cup apple cider vinegar 6 hot dog buns, demi-baguettes or any bratwurst-length crusty bread, sliced like hot dog buns Sunny's Curry Ketchup, for serving, recipe follows 3 pounds Roma tomatoes, quartered (10 to 12 tomatoes) 4 cloves garlic, smashed 1 medium red onion, quartered One 3-inch-long cinnamon stick One 1/4-inch-thick disc fresh ginger 1 star anise pod 1 cup sugar 1/4 cup mild yellow curry powder 1/2 teaspoon ground allspice 1/4 teaspoon whole black peppercorns Kosher salt 1/4 cup light corn syrup 2 tablespoons apple cider vinegar, plus more if needed Instructions: In a large pan with straight sides, or in a pot, add the bratwurst links, beer, liquid smoke, red pepper flakes, whole black peppercorns, garlic, onion, all of the bell peppers and a nice pinch of salt. Bring to a boil, and then lower to a simmer for 15 minutes. Flip and nudge the bratwursts if they stick out above the liquid as they cook.
Brush a grill with oil, then heat the grill to medium-high. Remove the bratwursts from the liquid and place on the grill. Cook 15 minutes, turning every 5 minutes to brown and blacken all sides (don't worry about the concave side). Remove from the grill and allow to rest under aluminum foil for 10 minutes.
Preheat the oven to 150 degrees F.
Meanwhile, add the sugar and vinegar to the pan with the cooked peppers and onions. Stir into the beer mixture until the sugar dissolves. Simmer for 15 minutes. Warm the buns or bread in the oven for 5 to 10 minutes, depending on the bread.
Slice each bratwurst into 1/2-inch discs and place inside the warmed bread. Using tongs, grab and shake any excess liquid off the quick-pickled peppers and onions, then top each bratwurst with an equal amount. Top that with a nice and hefty dollop or two of Sunny's Curry Ketchup. Place the tomatoes, garlic, onion, cinnamon stick, ginger, star anise, sugar, curry powder, allspice, peppercorns, a pinch of salt, corn syrup and vinegar in a stock pot over medium heat. Bring to a boil, and then lower to a light simmer. Use a potato masher or wooden spoon to mash down and break up the tomatoes as it heats up.
Cover and simmer on low for 45 minutes, stirring occasionally. Uncover and cook 45 minutes more to evaporate and thicken while stirring occasionally. Remove the cinnamon stick, anise pod and ginger. Using an immersion blender or a stand blender (slightly cool?), blend until smooth. Pour into an airtight container and refrigerate overnight or until cool. Taste and if needed, add vinegar 1/2 teaspoon at a time to balance the sweetness.
","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 42297,"Snack Plate with Anchovies Tinned anchovies, packed in oil Peppadews Olives Assorted cheeses Baguette slices Salted better, at room temperature Instructions: Open a tin of oil-packed anchovies and serve on a platter or board with the Peppadews, olives, cheese, sliced baguette and salted butter. ","[Ros, Vermentino, Grner Veltliner]" 42298,"Team Colors Cocktail Pouches 14 ounces cola, or to taste 4 ounces gin 4 ounces white rum 4 ounces silver or blanco tequila 4 ounces vodka 4 ounces freshly squeezed lemon juice 2 ounces orange-flavored liqueur, such as triple sec 2 drops black gel food coloring 12 ounces coconut cream 12 ounces pineapple juice 12 ounces white rum 16 ounces coffee creamer 8 ounces coffee-flavored liqueur 8 ounces vodka 15 ounces gin 15 ounces lime juice 3 ounces simple syrup 3 ounces grenadine 2 drops red gel food coloring, optional 16 ounces tequila 10 ounces freshly squeezed lime juice 6 ounces blue curacao liqueur
4 ounces simple syrup
2 drops blue food coloring, optional 24 ounces sour apple drink mix, such as Sour Apple Pucker 12 ounces vodka 16 ounces coconut or white rum 8 ounces pineapple juice 8 ounces orange juice 4 ounces lime juice 26 ounces orange juice 10 ounces vodka 26 ounces cranberry juice 10 ounces vodka 2 drops purple gel food coloring 2 bottles dry red wine, such as Cabernet Sauvignon Instructions: For all the drink pouches except the maroon red wine: Stir together all of the drink ingredients for the color of your choice in a large pitcher or liquid measuring cup. Divide the mixture between six 6-ounce clear, zippered, stand-up plastic drink pouches with straws. Refrigerate until chilled, about 2 hours. You can make the pouches up to 3 days in advance and refrigerate or freeze. (If freezing, let the pouches thaw in the refrigerator overnight.) For the maroon red wine: Fill six 6-ounce clear, zippered, stand-up plastic drink pouches with straws with wine (save or drink the leftover wine). Refrigerate until chilled, about 2 hours. You can make the pouches up to 3 days in advance and refrigerate (do not freeze).
","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 42299,"Pie Iron Peanut Butter and Jelly French Toast 1 very ripe banana One 13.6-ounce can unsweetened coconut milk (see Cook's Note)
Kosher salt
8 slices vegan sandwich bread (see Cook's Note)
1/4 cup peanut butter
1/4 cup jam or jelly in your favorite flavor
4 tablespoons coconut oil
Fresh berries, for topping
Confectioner's sugar, for topping
Maple syrup or honey, for topping Instructions: Prepare a campfire or a charcoal grill for medium-high heat. Put a square pie iron on the fire to preheat. Smash the banana with a fork until as smooth as possible in a rimmed pie pan or wide food-storage container. Stir in the coconut milk and a pinch of salt until completely combined. Put 2 slices of bread on a work surface and spread one with 1 tablespoon peanut butter and the other with 1 tablespoon jam or jelly, leaving a half-inch border on each. Sandwich the slices together and then dip into the banana mixture until well coated, about 2 seconds per side. Transfer to a plate.
Carefully remove the pie iron from the fire. Open the iron and add 1 tablespoon of the coconut oil, swirling it around both sides to coat completely. Add the sandwich to the pie iron and close it. Place the iron back in the fire and cook until browned on the outside and heated through, 3 to 4 minutes, turning and rotating every few seconds. Remove the iron from the fire and transfer the French toast to a plate. Top with berries and confectioner's sugar and syrup. Repeat with the remaining ingredients, coating the pie iron with coconut oil before adding the sandwich.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 42300,"Pumpkin and Rice Soup 1/2 cup jasmine or basmati rice 3 tablespoons tomato paste 3 tablespoons apple cider vinegar 2 tablespoons golden raisins 2 teaspoons curry powder 1/4 teaspoon red pepper flakes, plus more, for serving Kosher salt 1/2 cup roasted peanuts, roughly chopped 2 tablespoons olive oil 4 cups low-sodium chicken or vegetable broth One 15-ounce can pure pumpkin puree 2 tablespoons finely chopped fresh chives Instructions: Cook the rice according to package directions; fluff and set aside. Meanwhile, pulse the tomato paste, vinegar, raisins, curry powder, red pepper flakes, 1 teaspoon salt, 1/4 cup of the peanuts and 2 tablespoons water in a food processor until a coarse paste forms, scraping down the sides of the bowl as needed. Heat the oil in a medium saucepan over medium-high heat. Add the paste and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes. (Add a tablespoons or two of water if the paste sticks to the bottom of the pan at all.) Add the chicken broth, pumpkin puree and 2 cups water and whisk until blended. Bring to a simmer, whisking occasionally, and continue simmering until the soup has thickened slightly, 30 to 40 minutes. Stir in about three-quarters of the cooked rice and adjust the seasoning with salt. Serve the soup topped equally with the remaining rice and 1/4 cup peanuts. Sprinkle with red pepper flakes and the chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 42301,"Fig Glazed Ham 1 (10-pound) cooked bone-in ham, preferably shank end, at room temperature 1 1/2 cups water 1 cup fig preserves 1/2 cup Dijon mustard 1/2 cup cider vinegar 1/4 cup Kentucky bourbon Instructions: Preheat the oven to 325 degrees F.
Trim the ham by removing the outer skin/rind, leaving a 1/4-inch of fat. Score the fat layer with a paring knife in a diamond pattern.
Put the ham, cut side down, in a roasting pan or large baking dish. Add 1 1/2 cups of water and cover with foil. Bake for 45 minutes to 1 hour.
Meanwhile make the glaze by whisking all of the remaining ingredients together in a saucepan over medium-low heat. Simmer, stirring often, to infuse flavors and to thin the preserves, about 3 to 5 minutes. Set aside 1/4 cup of the glaze.
Remove the foil after the ham has cooked for 1 hour and brush it with the glaze, working it into the scores. Bake the ham, uncovered, another 40 minutes, basting again after 10 minutes. Remove the ham from the oven when an internal temperature of 140 degrees F is reached on an instant-read thermometer. Transfer the ham to carving board and it let rest for 10 to 15 minutes.
Skim off as much of the fat as possible and then whisk in the reserved 1/4 cup of glaze. Bring the pan to a boil over medium heat, then reduce the heat and simmer until the desired consistency is reached. Strain into a warmed gravy dish for a smooth sauce, if desired. Thinly slice the ham and arrange it on a serving platter. Serve with the gravy on the side. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]

" 42302,"Tropical Sorbet Ice Cream Cake with Pound Cake and Whipped Cream Frosting Unsalted butter, for buttering the pan One 10.5-ounce pound cake, cut into 1/2-inch slices 4 cups (1 quart) mango sorbet, softened 4 cups (1 quart) passion fruit sorbet, softened 2 cups heavy cream 2 tablespoons confectioners' sugar 1/2 teaspoon pure vanilla extract Caramel sauce, for drizzling Instructions: Butter a 9-inch springform pan and line the bottom with a parchment circle. Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Scoop the mango and passion fruit sorbets onto the pound cake, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. 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, 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, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer on medium-high 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 drizzle with the caramel sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes. Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 42303,"Boozy Hard Peach Lemonade 1 cup sugar 1 cup fresh lemon juice (about 6 lemons)
12 ounces peach brandy
6 lemon slices, for garnish 6 mint sprigs, for garnish
Instructions: Combine the sugar and 1 cup water in a heavy-bottomed pot. Heat over high heat, stirring occasionally, until the sugar is completely dissolved, 5 to 7 minutes. Remove from the heat and let cool completely. Pour 1/3 to 1/2 cup of the cooled simple syrup into a 2-quart pitcher. (Reserve the remaining syrup for another use.) Add the lemon juice and 4 cups water and stir to combine. To serve, fill an 8-ounce glass with ice. Add 2 ounces of the peach brandy, then fill with the peach lemonade to just short of an inch below the rim. Garnish with a lemon slice and a mint sprig. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 42304,"Carb Buster Breakfast with Hollandaise 1/4 cup olive oil 2 medium onions, cut into chunks
2 cups diced yellow squash
2 cups diced zucchini
Salt and freshly ground black pepper
4 tomatoes, sliced thickly
2 sticks butter 3 egg yolks Juice of 1 lemon, plus more if needed Cayenne pepper, to taste
4 teaspoons vinegar 8 eggs
4 slices cheese (Monterey Jack, Cheddar, Swiss, etc.)
Instructions: For the vegetables: Warm the olive oil in a medium skillet over medium-high heat. Add the onions and cook until starting to soften, 2 to 3 minutes. Add the squash and zucchini, sprinkle with salt and pepper and stir and cook for 3 to 4 minutes. Remove from the heat and set aside. Grill the tomato slices on a grill pan or simply sear them in a hot skillet. Remove and set aside. For the hollandaise sauce: In a small saucepan, melt the butter until sizzling. Put the egg yolks in a blender. Turn the blender on low to allow the yolks to combine, and then begin pouring the very hot butter in a thin stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Keep pouring the butter until it's all gone, then immediately begin pouring the lemon juice into the blender. Check the blender to make sure the sauce is still liquid and moving easily through the blades; if it's not, add a little more juice and give it a stir, then blend again. Add a generous shake of cayenne pepper. If the sauce is too thick, continue to blend while adding more lemon juice. For the poached eggs: Bring a medium saucepan of water to a gentle boil. Add the vinegar. Use a wooden spoon to carefully stir the water into a circular \whirlpool.\ Crack the eggs into the water and allow them to swirl around in the water until they begin to set. Let them stay in the water for 1 minute, then remove them with a slotted spoon and set on a plate. If the eggs need to be cooked longer, just add them back to the water for 30 seconds at a time. Spoon the vegetables on plates or in bowls and set the eggs on top. Lay the tomato slices on the side. Place the cheese slices on the side. Sprinkle the eggs with salt and pepper and serve with the hollandaise sauce poured over the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 42305,"Tiramisu al Vin Santo 1 pounds/500 g cantuccini cookies, chopped 1 cup/250 ml Vin Santo 1 pound/500 g mascarpone cheese 3.5 ounces/100 g chopped bittersweet chocolate 2 tablespoons/30 ml sugar Instructions: Place the cookies on the bottom of a cake pan, creating a base for the tiramisu. Splash 1/2 cup Vin Santo over the cookies and set aside. Cook's Note: The exterior of the cookie should be wet while the interior should remain somewhat dry. In a bowl, add the mascarpone, chocolate, sugar, and remaining 1/2 cup Vin Santo. Whisk the ingredients together until creamy and thoroughly mixed. Spread the cream mixture evenly over the cookies, making sure all the cookies are completely covered. Cook's Note: If you like, you may also sprinkle the top of the tiramisu with additional chopped chocolate and cookies. Unlike traditional tiramisu, this version can be served immediately. ","[Vin Santo, Chianti, Barolo, Nebbiolo]" 42306,"Truffled Mashed Potatoes 2 1/2 pounds large Yukon Gold potatoes 1 1/2 cups half-and-half 6 tablespoons (3/4 stick) unsalted butter 3 ounces white truffle butter, at room temperature 2 tablespoons freshly grated Parmesan cheese Kosher salt and freshly ground black pepper Instructions: Peel the potatoes and cut them in 1-inch chunks. Place them in a large, deep saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, until very tender. Drain and return the potatoes to the saucepan. Meanwhile, heat the half-and-half and butter in a small saucepan over medium heat until the butter melts. Off the heat, add the truffle butter and allow it to melt. If the butter doesn't melt completely, heat the mixture slightly but don't allow the truffles to cook! With a hand mixer, beat the hot potatoes in the pot until they are broken up. Slowly beat in most of the hot truffle cream, the Parmesan, 2 1/2 teaspoons salt, and 1 teaspoon pepper and beat until the potatoes are thick and smooth. (You may have some truffle cream left over - reserve it for reheating.)
To keep the potatoes hot or to reheat them, place them in a heatproof bowl set over a pot of simmering water. Heat slowly, adding more truffle cream if the potatoes get too thick. Season to taste and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42307,"Stuffed Shells with Arrabbiata Sauce 12 ounces (1 box) jumbo pasta shells (approximately 36 shells) 2 tablespoons olive oil, plus extra for greasing baking sheet 6 ounces thinly sliced pancetta, diced 2 teaspoons dried crushed red pepper flakes 2 garlic cloves, minced 5 cups marinara sauce 2 (15-ounce) containers whole milk ricotta cheese 1 1/3 cups grated Parmesan 4 large egg yolks 3 tablespoons chopped fresh Italian parsley leaves 3 tablespoon chopped fresh basil leaves 1 teaspoon chopped fresh mint leaves 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 cup shredded mozzarella cheese Instructions: Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside. Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool. Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often. In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside. Preheat the oven to 350 degrees F. Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella. Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 42308,"Coconut Shrimp Lollypops with Apricot-Ginger Dipping Sauce 1/2 cup apricot jam 1 tablespoon freshly grated ginger 1 tablespoon Dijon mustard 1 jalepeno pepper, seeds discarded, minced 2 tablespoons seasoned rice wine vinegar or freshly squeezed lime juice 1 coconut, or 2 cups sweetened shredded coconut 1 cup all-purpose flour 1/2 cup beer 3/4 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cayenne pepper 1 egg 12 shrimp (16 to 20 count) shelled and deveined 12 bamboo skewers, approximately 5 inches 3 to 5 cups peanut oil, or vegetable oil Instructions: Place all apricot dipping sauce ingredients in a blender or food processor. Blend until smooth. Reserve. Pierce the soft eye of the coconut and drain the coconut water. Reserve. Crack coconut in 1/2 using the back of a cleaver. Separate the coconut meat from the shell. Use a pairing knife to remove the brown skin from the meat. Using the finest part of your grater, grate 2 cups of coconut . Pour coconut water in a measuring cup and if necessary top off with beer until you have 3/4 cup of liquid. Reserve. If you are using store-bought shredded coconut (and consequently do not have any coconut water) replace mixture with 3/4 cup of beer. In a large bowl, combine flour, coconut water/beer mixture, baking soda, salt, cayenne, and egg. Beat until it is smooth. Add a bit more flour or beer, if necessary, so that the batter has the consistency of thick pancake batter. Tightly wrap each shrimp like a pinwheel (with the tail end of the shrimp on the outside) and skewer 1 shrimp on the end of each skewer. Use a paper towel to pat the shrimp dry. Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350 degrees F (see oil dissertation below). While oil is heating, dip each shrimp into the batter, then dredge into the coconut shreds so that the entire \lollypop\ is covered in coconut shreds. When oil is ready, submerge 4 shrimp at a time into oil (with the skewers sticking out of the pot). Fry for approximately 1 minute, or until coconut is a golden brown, rotating the top of the skewer once or twice. Remove and place lollypops on paper towel to absorb excess oil. Skim any wayward coconut shreds from the oil. Adjust heat so that it is 350 degrees F again and continue with next batch. Serve with apricot dipping sauce. For a creative presentation, stick skewers into an upturned pineapple or melon 1/2 and/or serve the dip in a coconut 1/2 (the side without the hole!) ","[Chardonnay, Pinot Grigio, Vermentino, Riesling]

" 42309,"Fresh Apple Cake with Homemade Caramel Sauce 1/2 cup (1 stick) butter, softened 2 cups sugar
2 large eggs
2 cups (about 2 apples) grated unpeeled Granny Smith apple (see Cook's Note) 2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/4 teaspoon kosher salt
1 cup chopped walnuts (optional)
Homemade Caramel Sauce, recipe follows Whipped cream or ice cream (optional)
1 cup packed light brown sugar 1/2 cup half-and-half
4 tablespoons butter
Pinch of kosher salt
Instructions: Preheat the oven to 350 degrees F. Beat the butter with a mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the eggs, 1 at a time, beating just until blended after each addition. Add the apple, beating just until blended. Whisk together the flour, baking soda, cinnamon, cloves and salt; add to the butter mixture, and mix just until blended. Stir in the walnuts, if desired. Pour into a lightly greased 13-by-9-inch baking pan. Bake 30 to 35 minutes or just until a wooden pick inserted into the center comes out clean. Let cool on a wire rack 10 minutes. Serve with Homemade Caramel Sauce and, if desired, whipped cream or ice cream. Cook the sugar, half-and-half, butter, and salt in a small saucepan over medium-low for 5 to 7 minutes, whisking slowly, until thickened. Remove from the heat, and let cool slightly before serving. Keep refrigerated up to one week after you make it. Just be sure to warm it up before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 42310,"Overnight Pot Roast 1 large onion, sliced 1 large flank steak (about 3 pounds) 2 teaspoons Montreal steak seasoning, McCormick Grill Mates 1 packet (1.0-ounce) onion soup mix, Lipton 1 can (14.5-ounce) stewed Italian tomatoes, S&W 3 stalks celery, cut into 1-inch pieces 1 can (10.75-ounce) condensed cream of celery soup, Campbells Instructions: Place onion in the bottom of a 5-quart slow cooker. Coat flank steak with Monteal seasoning; place on top of onion. Sprinkle soup mix over roast and add undrained tomatoes. Cover and cook on low heat setting for 8 hours (overnight). In the morning, stir together the celery and celery soup. Spoon into slow cooker. Cover and continue cooking for 8 hours more. Serve roast hot with gravy. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 42311,"Saag Paneer 1 teaspoon turmeric 1/2 teaspoon cayenne Kosher salt 3 tablespoons plus 1 1/2 tablespoons vegetable oil 12 ounces paneer, (Indian cheese, either store-bought or made from my recipe, recipe follows), cut into 1-inch cubes, see Cook's Note* 1 (16-ounce package) frozen chopped spinach 1 medium white onion, finely chopped 1 (1-inch thumb) ginger, peeled and minced (about 1 tablespoon) 4 cloves garlic, minced 1 large green serrano cl, finely chopped (seeds removed if you don't like it spicy!) 1/2 teaspoon store-bought or homemade garam masala, recipe follows 2 teaspoons ground coriander 1 teaspoon ground cumin 1/2 cup plain yogurt, stirred until smooth Cheesecloth 8 cups whole milk 1/4 cup freshly squeezed lemon juice, plus more as needed, see Cook's Note* 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits) 3 tablespoons whole cloves 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds) 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional Instructions: In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you're using the homemade kind. Let the cubes marinate while you get the rest of your ingredients together and prepped. Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes on high, then puree in a food processor until smooth. Alternatively, you can chop it up very finely with your knife. Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate. Add the remaining 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and cl. Now here's the important part: saute the mixture until it's evenly toffee-coloured, which should take about 15 minutes. Don't skip this step - this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water. Add the garam masala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes. Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off. Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve. Line a large colander with a large double layer of cheesecloth, and set it in your sink. In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient! Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect! Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta! Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes. Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes. Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42312,"Breakfast Bruschetta 2 tablespoons light whipped butter or light buttery spread 1 (2-inch-wide) French baguette (about 4 ounces) 1/2 teaspoon garlic powder 1 cup fat-free liquid egg substitute 1 plum tomato, diced 1/4 cup chopped fresh basil Salt and black pepper, optional Instructions: Preheat oven to 450 degrees F.
Put butter in a small microwave-safe bowl. Cover and microwave until melted, about 15 seconds. Set aside.
Using a sharp serrated knife, carefully cut baguette into 16 half-inch-thick slices. (Discard the ends or reserve for another use.) Spray a large baking sheet with nonstick spray and evenly place the bread on the sheet.
Using a pastry brush, evenly brush each slice of bread with melted butter and sprinkle with garlic powder.
Bake in the oven until warm and crispy, about 8 minutes.
Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add egg substitute and scramble until it's mostly cooked, about 3 minutes.
Add tomato and basil to the skillet and continue to scramble until fully cooked, about 1 minute.
Evenly distribute scrambled egg mixture among the baked bread slices. If you like, season with salt and pepper. Enjoy!
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 42313,"Creamy Artichoke and Heirloom Tomato Tart 1 batch Flaky Pastry Dough, recipe follows 1 tablespoon olive oil 1 small yellow onion, coarsely chopped 3 small cloves garlic, coarsely chopped 1/2 teaspoon maple syrup 1/2 teaspoon smoked paprika One 8-ounce package cream cheese, such as Philadelphia, at room temperature One 6.5-ounce jar marinated artichoke hearts, drained and quartered 1 cup grated Parmigiano-Reggiano 1/2 cup mayonnaise, such as Hellmann's or Best Foods Kosher salt and freshly ground black pepper 6 heirloom tomatoes, a mix of sizes and colors, sliced 1/4 inch thick 10 fresh basil leaves 2 tablespoons fresh dill sprigs 1 pound all-purpose flour, plus more for dusting 1/2 teaspoon kosher salt 1 pound (4 sticks) unsalted butter, cut into 2-tablespoon pieces, at slightly cooler than room temperature 6 ounces ice-cold water 1 teaspoon lemon juice Instructions: Preheat the oven to 375 degrees F. Line a half-sheet pan with parchment paper and set aside. Using a half-sheet pan as a guide, roll the Flaky Pastry Dough out to a bit larger than the sheet pan (13 by 18 inches). Trim the dough with a sharp knife and transfer to the prepared sheet pan (it should fit snugly). Refrigerate for 20 minutes to chill. Dock the dough with a fork and bake until risen and golden brown on top, about 35 minutes. Set aside. In a skillet, combine the olive oil, onions and garlic; saute over medium heat until the onions have softened, about 15 minutes. Add the maple syrup and paprika and stir to combine. In the bowl of a food processor, combine the cream cheese, artichoke hearts, Parmigiano-Reggiano, mayonnaise, the onion mixture and salt and pepper to taste. Pulse until mostly smooth, with a few small artichoke pieces remaining. Gently spread the artichoke mixture over the pastry, leaving a 1/2-inch border. Top with the sliced tomatoes. Bake until the edges of the filling are beginning to brown, about 15 minutes. Top with the fresh herbs. Serve warm and immediately. Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to \smush\ the butter into flat pieces. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. The flour will look like coarse cornmeal. Add the water, quickly folding it in with a wooden spoon to distribute the moisture. (Do not stir vigorously--the dough should appear shaggy.) Use your hands to break up any large clumps of moisture. Then use your knuckles or a palm to smear the dough up the sides of the bowl (a technique known as fraisage). This distributes the butter over a larger surface to achieve larger flakes and compact the dough. Once you've gone around the bowl one time, fold the dough over itself a few times to pick up any dry bits from the bottom. Gently press the dough into a disk. (Note: The dough should remain very cool to the touch throughout the process. If it approaches room temperature, refrigerate it for 5 to 10 minutes to chill.) Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle. Perform a letter fold by folding one of the short ends towards the middle and the other short end over the first, like folding a business letter. Turn the dough 90 degrees, so the long side faces you, and perform a second letter fold. Turn the dough 90 degrees again; perform a third letter fold. If the dough still feels cool, it can be used immediately. Otherwise, wrap it in plastic wrap and chill for at least 20 minutes. The dough can be refrigerated for up to 1 week or frozen for up to 1 month. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42314,"Pumpkin Pie 1 cup cooked and pureed pumpkin, drained in a fine strainer 3/4 cup creme fraiche Generous 1/3 cup brown sugar, firmly packed 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger Pinch ground cloves 2 large eggs, lightly beaten 1 teaspoon vanilla 2 tablespoons brandy or dark rum 1 (10-inch) prebaked pie shell, recipe follows Instructions: Preheat the oven to 300 degrees F. In a large mixing bowl, combine the pureed pumpkin, creme fraiche, brown sugar, salt, cinnamon, ginger, and cloves and whisk together until thoroughly blended. Stir in the eggs, vanilla, and brandy or rum. Whisk again until thoroughly blended. Mound the pumpkin mixture into the pie shell and jiggle the pan gently to help it find its level. Bake for about 1 hour, until set in the center. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 42315,"Roasted Branzino with Lemons 2 teaspoons olive oil 8 ounces pancetta, diced into 1/4-inch pieces Vegetable oil cooking spray 2 (1 1/2-pound) whole branzino (or striped bass or red snapper), cleaned, heads removed and filleted Kosher salt and freshly ground black pepper 2 lemons, zested 1/4 cup roughly chopped fennel fronds 2 tablespoons chopped fresh thyme leaves 2 lemons, thinly sliced 1 medium bulb fennel, thinly sliced 1/2 cup white wine 2 tablespoons chopped fresh flat-leaf parsley Instructions: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. In a small skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 to 10 minutes. Drain on paper towels. Set aside. Lay a piece of heavy-duty foil on a baking sheet. Spray the foil with vegetable oil cooking spray. Lay the fish fillets, skin side down on the foil in a single layer and season with salt and pepper, to taste. In a small bowl, mix together the lemon zest, fennel fronds and thyme. Spoon the mixture over the fish. Arrange the lemon and fennel slices on top of the fish and sprinkle with the cooked pancetta. Pour the wine on top. Lay another piece of foil on top and crimp the edges of both pieces to form a packet. Roast until the flesh is flaky and cooked through, about 25 to 30 minutes. Remove the baking sheet from the oven and let sit for 5 minutes. Carefully remove the top piece of foil. Put the cooked lemon slices and fennel on a platter. Carefully transfer the fish to the platter on top of the fennel and lemon slices. Garnish with parsley and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 42316,"Frozen Mint Mojito 5 cups ice cubes 1 cup mint leaves (not packed), plus 4 sprigs, for garnish 1 cup silver rum 3/4 cup simple syrup 1/3 cup freshly squeezed lime juice plus 1 lime, sliced Instructions: Combine the ice, mint, rum simple syrup, lime juice and half of the lime slices in the carafe of a blender. Blend until the mint and lime are pureed and the mixture is homogeneous and slightly thick. Pour into chilled serving glasses and garnish each glass with the remaining lime slices and a sprig of mint. Serve immediately. ","[Rum, Moscato, Sauvignon Blanc, Pinot Grigio]" 42317,"Chinese Chicken Salad with Pasta 3/4 pound fettucine 12 ounces cooked chicken or smoked chicken 4 scallions, thinly sliced 2 to 3 tablespoons Oriental sesame oil 2 to 3 tablespoons rice vinegar 2 teaspoons Chinese chili paste with garlic 1/4 cup chunky peanut butter Salt Crushed red pepper Spinach leaves as a bed for salad 2 Kirby cucumbers, peeled, seeded and grated for garnish Chopped peanuts and/or cilantro leaves for garnish, optional Instructions: Boil the pasta until al dente, about 10 minutes. While the water is coming to a boil for the pasta and the pasta itself is cooking, cut the chicken into strips about 2 inches long and 1/4-inch wide. In the bottom of a mixing bowl combine the scallions, sesame oil, rice vinegar, chili paste and peanut butter. Whisk until smooth and season with salt and crushed red pepper. Add more of any ingredient to make it taste as you wish. Add the chicken. When the pasta is done, drain and rinse it under cold water to stop the cooking process and pat dry. Add the pasta to the bowl, toss the ingredients together and adjust the seasoning. Transfer the salad to a platter lined with spinach leaves (dressed or not as you wish with a vinaigrette or favorite salad dressing). Garnish with cucumbers, peanuts or cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42318,"Georgia's Delight Ice 2 sprigs fresh mint, plus extra for garnish 3 lime slices 2 slices ginger, plus extra for garnish 3/4-ounce simple syrup (equal amounts sugar and water, heated until sugar dissolves; cool) 1 1/2 ounces peach flavored rum (recommended: Bacardi) 3/4-ounce Canton ginger liqueur Peach slice, for garnish Instructions: In a mixing glass add the ice, mint, limes, ginger and simple syrup. Muddle. Pour into an ice-filled cocktail shaker and add the rum and canton ginger liqueur. Shake and pour over the rocks in a tall glass. Garnish with a peach and ginger slice, and a sprig of mint. ","[Rum, Ginger Liqueur, Peach Wine]" 42319,"Ranch-Style Eggs with Chorizo and Tomato-Red cl Sauce 2 tablespoons canola oil, plus more to coat 8 ounces chorizo sausage, casings removed 1/2 Spanish yellow onion, chopped 4 cloves garlic, finely chopped 1 jalapeno, coarsely chopped 1 cup dry red wine 2 1/2 cups canned plum tomatoes and their juices, pureed until smooth and strained 1/2 cup water 2 tablespoons ancho cl powder 2 tablespoons chipotle in adobo puree 2 tablespoons pasilla cl powder 2 tablespoons honey Salt and freshly ground black pepper Juice of 1 fresh lime 2 tablespoons unsalted butter 4 large eggs Salt and freshly ground black pepper 1/2 cup Lime Crema, recipe follows Finely grated zest of 1 lime 4 fried corn tortillas, fried whole, plus more cut in strips, for garnish 3/4 cup coarsely grated aged white Cheddar cheese 5 fried eggs, over easy, recipe follows Chopped fresh cilantro leaves, for garnish Juice of 1/2 lime (1 tablespoon) 1/2 cup heavy cream Instructions: For the chorizo: Heat the oil in a medium saucepan over high heat. Add the chorizo and using a wooden spoon break it up into small pieces. Cook the chorizo until it is golden brown and crisp. Remove with a slotted spoon to a paper towel-lined plate and let cool slightly. Reserve the chorizo for the egg recipe, below. Reserve 1 tablespoon of the rendered fat for the eggs. For the tomato-red cl sauce: Add the onions to the pan with the sausage drippings and cook until soft. Add the garlic and cook for 1 minute. Deglaze with the wine and cook until reduced by half. Add the pureed tomatoes, water, ancho cl, chipotle cl in adobo, pasilla cl, and honey and cook over medium-high heat until the sauce has thickened, stirring occasionally, about 20 to 30 minutes. Season the sauce with salt and pepper and stir in the lime juice just before removing from the heat. For the eggs: Heat a large nonstick skillet over high heat. Add the 1 tablespoon rendered fat from the sausage. Add the butter to the pan, after the butter melts, turn the heat down to medium. Carefully crack the eggs into the pan and add the cooked chorizo sausage, season with salt and pepper and cook, until the whites are completely firm but the yolks are still soft, about 2 minutes - sunny-side up. For serving: Combine the crema and lime zest in a small bowl. Place a few spoonfuls of the tomato-red cl sauce on 4 plates. Place a fried tortilla on each plate and sprinkle with Cheddar cheese, put the plates in the oven and melt the cheese on top of the sauce. Divide the fried eggs and crisped chorizo over the tortillas and ladle the warm tomato-red cl sauce over top. Sprinkle each tortilla with about 3 tablespoons of the cheese and some of the lime crema and garnish with the chopped cilantro. Serve immediately. Combine the lime juice and cream in a small bowl, loosely cover with plastic wrap and allow to sit at room temperature for 8 hours. Stir well, cover tightly and store in the refrigerator for up to 5 days.; ","[Chardonnay, Tempranillo, Garnacha, Vermentino]" 42320,"Salmon Tartare in a Martini Glass 3/4 pound salmon, cut into 1/4-inch dice 2 tablespoons Dijon mustard 2 tablespoons pureed canned chipotles 1/4 cup capers, drained 1/4 cup scallions 3 tablespoons olive oil 3 tablespoons finely chopped cilantro 1/4 cup tequila 8 fried tarro chips (store bought in bag) Cilantro leaves Instructions: Combine all ingredients except tequila and chips in a medium bowl. Divide tartare among martini glasses, drizzle with tequila and garnish with chips and cilantro leaves. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 42321,"Plantain Chips and Avocado Aji 2 large eggs 8 scallions, white and light green part only, finely chopped 2 medium tomatoes, cored and finely chopped 1 1/2 cups finely chopped fresh cilantro leaves 1/4 cup fresh lime juice (about 3 limes) plus extra lime wedges for serving 1/4 cup white vinegar 1/4 cup water Salt 8 medium Hass avocados, halved, pitted, peeled and chopped into small cubes Hot sauce 1 bag plantain chips Instructions: Place the eggs in a medium saucepan and cover them with water. Bring the water to a boil, cover and turn off the heat. Let the eggs sit for 10 minutes. Cool the eggs completely before peeling and chopping into small cubes; set aside. Place the scallions, tomatoes, cilantro, lime juice, vinegar, 1/4 cup of water and some salt in a large bowl and stir to combine. Add the avocados, eggs and a few dashes of hot sauce and stir gently to combine, being careful not to mash the avocados or eggs too much. Cover with plastic wrap and refrigerate until chilled. Serve within a couple of hours with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 42322,"Puddin' Pops 1 disk Mexican chocolate (about 3 ounces), chopped 1 1/4 cups whole milk 3 large egg yolks 1/4 cup sugar 3 tablespoons cornstarch 1 1/4 cups cold heavy cream 1 1/4 cups all-purpose flour, plus more for dusting 1/2 teaspoon kosher salt 3/4 teaspoon ground cinnamon, plus more for dusting 1 1/4 cups whole milk, at room temperature 2 large eggs, at room temperature 2 tablespoons unsalted butter, melted, plus more for brushing 1/2 cup sugar Unsweetened cocoa powder, for dusting Instructions: Make the filling: Melt the chocolate with the milk in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), whisking until smooth. Whisk the egg yolks, sugar and cornstarch in a large bowl; slowly whisk in the chocolate mixture, then pour into a separate saucepan. Cook over medium-low heat, whisking, until bubbles appear around the edges and the mixture thickens, 3 to 4 minutes. Transfer to a bowl and press plastic wrap directly onto the surface. Cool to room temperature, about 45 minutes. Beat the heavy cream with a mixer on medium speed until soft peaks form. Fold half of the whipped cream into the cooled chocolate mixture using a rubber spatula. Cover and refrigerate until set, about 2 hours; cover and refrigerate the remaining whipped cream until ready to serve. Make the popovers: Position a rack in the lower third of the oven; preheat to 450 degrees F. Whisk the flour, salt and 1/4 teaspoon cinnamon in a large bowl. Whisk the milk and eggs in another bowl, then whisk into the dry ingredients until smooth. Whisk in the melted butter. Let rest 10 minutes. Brush a 6-cup popover pan with melted butter; dust with flour and tap out the excess. Divide the batter among the cups. Bake 20 minutes, then reduce the oven temperature to 350 degrees F and continue baking until puffed and golden brown, about 20 more minutes (do not open the oven door). Transfer the pan to a rack; let cool slightly. Meanwhile, mix the sugar and the remaining 1/2 teaspoon cinnamon in a bowl. Remove the popovers from the pan; brush with melted butter and toss in the cinnamon sugar. Slice the top of the popovers three-quarters of the way through to open, leaving a hinge. Spoon in the filling and reserved whipped cream. Dust with cocoa powder and cinnamon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42323,"Turkey Gravy 2 pounds turkey wings 5 tablespoons extra-virgin olive oil 1 medium onion, halved 4 carrots, chopped 1 head garlic, smashed 1/2 bunch fresh sage 1/2 bunch fresh thyme 8 black peppercorns 2 tablespoons unsalted butter 1/4 cup all-purpose flour Kosher salt and freshly ground black pepper Instructions: Heat the oven to 400 degrees F. Put the turkey wings into a small roasting pan and roast them until they are golden brown, about 30 minutes. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes. Add the turkey wings. Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the pot with cold water by 1-inch and bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours. Strain out the solids and discard. Wipe out the pot and put it over medium heat. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook this roux, stirring frequently, until it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42324,"Lemony Cacio e Pepe Kosher salt 1 pound spaghetti
6 tablespoons unsalted butter
2 1/2 teaspoons freshly ground black pepper, plus more for garnish
1 tablespoon lemon zest and 2 tablespoons lemon juice (from 1 lemon) 1 1/2 cups freshly grated Pecorino Romano cheese plus more for garnish
1 cup freshly grated Parmigiano-Reggiano
3 tablespoons chopped fresh chives
Instructions: Bring a large pot of salted water to a boil and cook the spaghetti al dente according to package directions. Reserve 2 cups of pasta water and drain. Add 4 tablespoons of the butter to a large, straight-sided pan and heat over medium. Once melted, add the pepper and toast for about 1 minute and 30 seconds. Add in about 1 1/4 cups of the reserved pasta water and the lemon zest, bring to a light simmer. Turn the heat down to medium-low and add the cooked spaghetti, Pecorino Romano, Parmigiano-Reggiano and the remaining 2 tablespoons of butter. Using tongs or two wooden spoons, toss the pasta and cheese together, incorporating about 1/2 additional cup more pasta water. Keep tossing the pasta until the cheese has completely melted and the sauce is silky and coating the pasta, 3 to 5 minutes. Add the lemon juice and chives and toss to combine. Serve immediately, topped with extra Pecorino Romano and black pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 42325,"Thanksgiving Chimichanga Peanut oil or vegetable oil, for frying 1 pound leftover turkey meat, sliced
3 to 4 cups turkey gravy
Eight 12- to 14-inch flour tortillas
2 cups mashed sweet potatoes, warm 2 cups cranberry sauce
2 cups stuffing, warm
1 bunch fresh flat leaf Italian parsley 1 orange, sliced into wedges 1 cup fresh cranberries Instructions: Fill a deep-fryer with peanut oil and heat to 350 degrees F. (If you do not have a deep-fryer, you can use a Dutch oven filled with about 4 inches of oil heated to 350 degrees F.) Allow the turkey to simmer in the gravy in a medium saucepan for about 5 minutes. Remove from the heat and set aside. Wrap the tortillas in a clean, damp kitchen towel and microwave just long enough to make them pliable, about 20 seconds. Unwrap and lay one on the counter, and layer in your leftover ingredients, starting in the lower center of the tortilla, adding 1/4 cup each of mashed sweet potatoes, cranberry sauce, stuffing and the warmed turkey in gravy. Take care to keep the ingredients away from the edges so they don't spill out. Fold the bottom half over the filling to the center of the tortilla. Then, fold each remaining side in. The filling should be mostly covered at this point. Roll everything away from you towards the top of the tortilla and secure the seam with toothpicks. Repeat the process until all the burritos have been rolled. Preheat the oven to 200 degrees F. Fit a rack inside a sheet tray and set aside. Carefully place one burrito at a time into the hot oil. Fry until golden brown, 4 to 5 minutes. Remove from the oil and allow the excess oil to drain over the fryer or pot. Hold on the prepared rack in the oven while you fry the remaining chimichangas. Serve on a bed of flat leaf parsley, orange slices and cranberries. Slice the chimichangas in half, then top with the leftover warm gravy and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42326,"Slow-Cooker Sauerbraten 1 beef bouillon cube 2 tablespoons extra-virgin olive oil 1 small beef top or bottom round roast (2 pounds) Kosher salt and freshly ground pepper 2 tablespoons tomato paste 1/2 cup red wine vinegar 1/2 cup crushed thin ginger cookies (about 10) 1 tablespoon pickling spice, wrapped in a cheesecloth bundle 1 large onion, cut into 1/2-inch-thick wedges 4 stalks celery, cut into 3-inch pieces, leaves torn 3 large carrots, cut into 3-inch pieces 8 ounces egg noodles Instructions: Dissolve the bouillon cube in 1/4 cup warm water and set aside. Heat the olive oil in a large nonstick skillet over medium-high heat. Season the beef generously with salt and pepper. Add to the skillet and cook, turning with tongs, until browned on all sides, about 8 minutes. Remove to a plate. Add the tomato paste to the pan and cook, stirring, until browned and slightly dry, about 30 seconds. Add the vinegar and the bouillon mixture, scraping up the browned bits from the bottom of the pan. Transfer the mixture to a 6- to 8-quart slow cooker along with the beef, ginger cookies, cheesecloth bundle, onion, chopped celery and carrots. Cover and cook on low until the meat is very tender, 8 hours. Before serving, bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and divide among shallow bowls. Transfer the beef to a cutting board and slice. Discard the cheesecloth bundle. Serve the beef, vegetables and sauce over the noodles and top with the celery leaves. ","[Burgundy, Pinot Noir, Barolo, Tempranillo]" 42327,"Strawberry Santas 1/4 cup mascarpone cheese, at room temperature 1/4 teaspoon pure vanilla extract
1 cup powdered sugar
12 large strawberries 24 mini chocolate chips
Instructions: For the frosting: In a medium bowl, using an electric hand mixer, beat the mascarpone and vanilla until smooth. Gradually beat in the powdered sugar until the mixture is thick and smooth. Using a spatula, transfer the frosting to a piping bag fitted with a small star piping tip. For the Santas: Using a paring knife, cut off the leaf-end of each strawberry to make a flat surface. Cut a 1/2- to 3/4-inch piece from the pointed end of each strawberry and reserve as the hats. Place the strawberries, wide-side down, on a work surface. Pipe a 3/4-inch-high swirl of frosting on each strawberry. Place the hats on top and pipe a small ball of frosting on top of the hats. Press two chocolate chips, pointed-sides inward, into the swirl of frosting to make eyes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 42328,"Spicy Shrimp and Bok Choy Noodle Bowl 3 tablespoons vegetable oil, 3 turns of the pan 2 teaspoons crushed red pepper flakes 4 cloves garlic, chopped 2 inches ginger root, peeled and cut into very thin matchsticks or grated 1/2 pound shiitake mushroom caps, sliced, a couple of cups 1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise Salt and pepper 1 quart chicken broth 1 cup seafood stock, available on soup aisle or, 1 cup clam juice 1 1/2 pounds medium peeled and deveined shrimp 1/2 pound vermicelli (thin spaghetti) 4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks Instructions: Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil. Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42329,"Apple Pie with Salted Caramel 1/2 cup sugar 1 teaspoon fresh lemon juice 2 tablespoons water 1/4 cup heavy cream 2 tablespoons unsalted butter, cut into pieces 1/2 teaspoon pure vanilla extract Pinch of kosher salt 1 store-bought double-crust apple pie Flaky sea salt, for sprinkling Instructions: Put the sugar in a small nonstick skillet, sprinkle with the lemon juice and water and cook over medium-low heat, stirring, just until the sugar dissolves. Stop stirring and cook, swirling the skillet occasionally, until the mixture turns amber, 4 to 5 minutes. Watch closely--this happens quickly. Carefully add the heavy cream (the mixture will bubble up) and stir. Stir in the butter until smooth. Remove from the heat and stir in the vanilla and kosher salt. Transfer to a bowl and let cool, at least 30 minutes. Spread the cooled caramel on the pie. Sprinkle with flaky sea salt before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 42330,"Island Quesadillas with Lime Sour Cream and Pureed Mango Dip Cooking spray 1 1/4 pounds large or jumbo shrimp, peeled and deveined Salt and freshly ground black pepper 2 teaspoons ground cumin 4 pineapple rounds, fresh or canned in juice, about 1-inch thick 8 flour tortillas 1 1/2 cups Monterey Jack cheese, shredded 1/3 cup roasted red peppers, chopped 1/4 cup scallions, chopped 1/2 cup light sour cream 2 teaspoons finely grated lime zest 2 teaspoons garlic powder 1 mango, peeled and seeded 1 tablespoon fresh lime juice 1 tablespoon fresh cilantro, chopped Instructions: Preheat oven to 400 degrees F. Heat a stove-top grill pan or griddle to medium-high heat and coat with cooking spray. Season shrimp all over with salt, black pepper and cumin. Place shrimp on the hot pan and cook 2 minutes per side, until bright pink and cooked through. Place pineapple on grill next to shrimp and cook 2 minutes per side, until golden brown. Remove shrimp and pineapple from grill and cut both into 1-inch chunks. Arrange 4 tortillas on a flat surface. Top with, shrimp, pineapple, cheese, red peppers, and scallions. Place second tortilla on top. Transfer with hands or with a spatula, to a baking sheet. Place a second baking sheet on top to weigh down the tortillas. Bake for 10 minutes, or until cheese is melted and tortillas are golden brown. While the quesadillas are baking, in a small bowl, using a spoon, combine sour cream, lime zest and garlic. Mix well to combine. In a food processor, combine mango and lime juice. Puree until smooth and remove from food processor and place in a bowl. Using a rubber spatula, stir in cilantro. Remove quesadillas from the oven. Cut quesadillas into wedges and serve with lime sour cream and pureed mango on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 42331,"Unbelievable Oatmeal Cookies 10 tablespoons softened sweet butter 1/2 cup sugar 1 egg, lightly beaten 1/2 teaspoon grated orange zest 1 teaspoon almond or vanilla extract 3 cups rolled oatmeal (not instant) Instructions: Lightly butter a cookie sheet. Preheat the oven to 325 degrees. Beat together the butter, sugar, egg, orange zest and almond extract. With your fingers press the oatmeal into the butter until the dough just holds together. Form the dough into tiny balls and with the tines of a fork press them down. Bake for 10 to 15 minutes or until golden brown. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 42332,"Wintertime Tomato Soup 1 (28-ounce or 35-ounce) can whole peeled tomatoes 1/4 cup extra-virgin olive oil 1 tablespoon fresh thyme leaves, optional 3 cloves garlic, minced (1 tablespoon) 1 medium carrot, finely diced 1 small onion, halved and thinly sliced Salt and freshly ground black pepper 1 quart (4 cups) stock or water 1/4 cup chopped fresh flat-leaf parsley Instructions: Heat oven to 375 degrees. Drain tomatoes and reserve liquid. Halve them and put in a roasting pan; sprinkle with 2 tablespoons oil and the thyme, if using. Roast, turning once or twice, until lightly browned, about 30 minutes. Use wooden spoon to scrape up browned bits from pan, adding a little liquid if necessary. Put remaining olive oil in a deep skillet or medium saucepan over medium-high heat. When it's hot, add garlic and cook just until it begins to color, a minute or so. Add carrot and onion and cook, sprinkling with salt and pepper and stirring, for about 5 minutes. Stir in stock or water, along with contents of roasting pan and reserved tomato juice. Turn heat to high and bring soup to a boil, then lower heat so it bubbles gently. Cover and cook until vegetables are very tender, 20 to 30 minutes. Garnish with parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42333,"Foam Whipper Chocolate Mousse 8 ounces 54-percent bittersweet chocolate, finely chopped 4 ounces brewed coffee, at room temperature 4 ounces water 1 1/2 ounces sugar Instructions: Create an ice bath by filling a large bowl with ice and water.
Add enough water to a 10-inch straight-sided saute pan to come up the side 1 inch. Bring to a simmer over medium heat.
Combine the chocolate, coffee, water and sugar in a medium metal bowl and set in the simmering water. Stir occasionally until the chocolate is almost completely melted and the sugar is dissolved, 4 to 5 minutes. Remove from the heat and set the bowl in the ice bath. Whisk until the mixture reaches 60 degrees F and is the consistency of heavy cream, 2 to 3 minutes. Pour the mixture into the cream whipper. Do not fill above the maximum fill line.
Charge the cream whipper with 1 charger. Shake vertically 16 to 20 times. Set aside for 1 minute. Invert and dispense into small bowls or martini glasses. Serve immediately. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 42334,"Savarin Cake with Vanilla-Grand Marnier Syrup 1/3 cup water 2 tablespoons cream 2 1/4 teaspoons active dry yeast (1/4 ounce package) 1/4 cup sugar (1 3/4 ounces) 1 1/2 cups bread flour (7 1/4 ounces) 2 large eggs, at room temperature 1/2 cup (1 stick) unsalted butter, softened 1 teaspoon finely grated orange zest Generous pinch fine salt Cooking spray 1/2 cups water 3/4 cups sugar 1 whole vanilla bean 1 cup dessert wine, such as Muscat 2 tablespoons to 1/4 cups Grand Marnier or other orange flavored liqueur 3/4 cup heavy cream, whipped Currants or berries Instructions: Warm the water and cream in a medium saucepan over low heat until it is about 100 degrees F. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Sprinkle the yeast over the surface of the liquid. Sprinkle the sugar over the top and let sit without stirring, until foamy, about 5 minutes. Add the flour and mix with the paddle at medium speed to make a moist dough. Add the eggs, mixing until combined, 2 minutes. Increase speed to high and beat thoroughly for 2 minutes. Stop and scrape down the bowl; add the orange zest and salt. Gradually add the butter while mixing, then beat on high speed to make a stretchy, tacky batter, about 3 minutes. Generously butter and flour an 8-inch ring mold. Scoop batter into the mold and smooth over the top with a spatula. Cover loosely with plastic wrap sprayed with cooking spray and set aside in a warm place until batter rises about 3/4 up the sides of the pan, about 30 minutes. Position a rack in the center of the oven and preheat to 350 degrees F. Bake the savarin until golden brown, and a cake tester inserted into the center comes out clean, about 30 to 35 minutes. Cool savarin in the pan until cool enough to handle, about 10 minutes. Flip onto a rack to cool. Meanwhile make the syrup. Put the water and sugar in a medium sauce pan. Split the vanilla bean lengthwise and scrape out the seeds; add both vanilla seeds and pod to the pan. Bring to a simmer and cook, stirring until the sugar dissolves. Remove from heat and add wine and orange liqueur. Place savarin in a lipped serving platter and pour the warm syrup over the top. Turn the savarin over a few times until fully saturated with syrup. Cover and refrigerate for an hour. Spoon the syrup over the cake a couple times while it chills to fully soak the cake. When ready to serve if there is more than a pool of syrup on the platter, pour the excess into a bowl or pitcher and serve on the side. Spoon whipped cream into the middle of the savarin, and top with desired fruit. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42335,"Toasted Marshmallow Creme Brulee 50 marshmallows (from two 10-ounce bags) 1 3/4 cups heavy cream 3/4 cup whole milk 1 1/2 teaspoons vanilla extract Pinch of salt 2 large eggs, plus 5 egg yolks Instructions: Thread 24 marshmallows onto skewers and toast over an open flame until golden and charred in spots. (Alternatively, place the marshmallows on a baking sheet and broil, turning with a spoon, until toasted all over.) Put the toasted marshmallows, cream, milk, vanilla and salt in a saucepan and cook, stirring constantly, over medium heat until the marshmallows melt. (Some charred bits may remain.) Let cool 20 minutes. Preheat the oven to 325 degrees F. Whisk the eggs and egg yolks in a bowl. Slowly whisk in 1 cup of the cooled marshmallow mixture, then whisk in the remaining mixture, being careful to not beat in too much air. Pour through a fine-mesh sieve into a large liquid measuring cup. Arrange six 4-ounce ramekins in a roasting pan. Divide the custard among the ramekins. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the ramekins. Bake until the custards are set but wobbly in the center, 30 to 35 minutes. Remove from the oven and let sit in the water bath until cool enough to handle. Remove the custards from the water bath and let cool to room temperature, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight. Preheat the broiler. Transfer the custards to the freezer to chill, 15 to 30 minutes. Meanwhile, pulse the remaining marshmallows and 3 tablespoons hot water in a food processor until creamy, about 1 minute. Top each custard with 1 to 2 tablespoons of the marshmallow topping and gently spread to the edges with damp fingertips. Broil until the tops are bubbly and dark brown. Transfer the creme brulees to the refrigerator to chill, about 1 hour. Serve cold. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 42336,"Meat Luvrz Pizza Rolls 2 pounds ground beef 1 1/2 pounds (about 6 links) sweet Italian sausage Granulated garlic, for seasoning Salt and freshly ground black pepper 1 1/2 pounds mozzarella, shredded
1 1/2 pounds pepperoni, chopped
1 pound provolone, chopped
2 cups grated Parmesan 1/4 cup fresh basil leaves, chopped
4 cups chilled marinara sauce
2 eggs Flour, for dusting 30 spring roll wrappers Vegetable or canola oil, for frying Instructions: Form the ground beef into eight 4-ounce hamburger rounds. Remove the casing from the sausage links and place the meat on a preheated flat top. Cook the hamburgers on the flat top as well, sprinkling with garlic and some salt and pepper. Chop the ground beef and sausage mixture and mix together on the flat top. When fully cooked, remove from the heat, place on a sheet pan and cool for 15 minutes. In a large mixing bowl, combine the mozzarella, pepperoni, provolone, Parmesan and basil. Mix together evenly. Once the sausage mixture has cooled add to the cheese mixture. Add the marinara and mix everything together gently. In a small bowl, beat the eggs. Fill a medium bowl halfway with flour. On a clean surface spread a handful of flour. Place 4 spring roll sheets on the table, with the corners at the top and bottom (forming a diamond shape). Using a 3-ounce ice cream scoop, place one scoop of filling in each spring roll wrapper and spread evenly, leaving a space on both ends. Dip a pastry brush in the egg mixture and dab the edges of the spring roll wrapper. Fold the bottom side up over the filling, then fold the left side in and the right in toward the center. Now that these three corners are folded in, brush egg wash on the top again and roll the whole wrap away from you toward the top corner of the wrapper, and make sure that is sealed. Repeat with the remaining rolls and filling. Place the completed rolls in a pan sprinkled with flour. Layer with parchment paper or plastic wrap to prevent the rolls from sticking together. Fill a deep fryer with vegetable oil and heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Carefully place the pizza rolls in the fry basket and fry until golden brown, about 5 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 42337,"Crush Puppies 1/2 cup panko breadcrumbs 1/4 cup mayonnaise
1 tablespoon grated Parmesan 1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 jalape?o, seeded and finely diced
1 large egg, beaten
1/2 red bell pepper, finely diced
8 ounces lump crabmeat
1 1/2 cups yellow cornmeal 1/2 cup all-purpose flour
2 teaspoons sugar
2 teaspoons onion powder
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 cups buttermilk
1 large egg, beaten
Oil, for frying
Instructions: For the crab mixture: In a medium bowl, mix the breadcrumbs, mayo, Parmesan, Dijon, salt, pepper, jalape?o, egg and bell pepper. Gently fold in the crabmeat. Using a teaspoon, scoop out the crab mixture and roll into a ball. Place onto a parchment-lined baking sheet. Continue with the remaining crab mixture. Freeze for 30 minutes. For the hush puppy batter: In a large bowl, add the cornmeal, flour, sugar, onion powder, salt, pepper, baking powder, baking soda, garlic powder and cayenne and whisk to combine. In a separate bowl, stir together the buttermilk and egg until combined. Let rest at room temperature for 30 minutes. Add about 3 inches of oil to a heavy-bottomed pot and heat until a deep-frying thermometer registers 350 degrees F. In batches, use 2 spoons to dip each crab ball into the batter, making sure it is fully coated on all sides, then spoon a little extra batter on top. Gently slide the crush puppy into the hot oil using the spoons and fry until golden brown, 1 1/2 to 2 minutes. Transfer to a paper towel-lined platter. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42338,"Sauteed Mini Vegetable Medley 1 pound assorted mini squash - patty pans and/or baby zucchini 3 tablespoons extra-virgin olive oil 1 cup frozen pearl onions 1 pint cherry tomatoes Salt and freshly ground black pepper 3 to 4 tablespoons chopped fresh dill Handful flat-leaf parsley, chopped Instructions: Halve the squash. Heat the extra-virgin olive oil in large skillet over medium-high heat. Saute the squash 5 minutes then add the onions and tomatoes, season the vegetables with salt and pepper and cook 5 to 7 minutes more until the tomatoes begin to burst and the onions are warmed through. Toss the herbs with the vegetables and transfer to a serving dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42339,"Sunny's Easy On Your Body and Lean Jalapeno Burger 1 1/2 pounds lean ground beef (97 percent meat, 3 percent fat) 1 1/2 teaspoons kosher salt 1 teaspoon salt-free Southwestern seasoning blend Freshly ground black pepper 4 jalapenos 4 slices American cheese 4 whole wheat burger buns, warmed 1 medium red onion, thinly sliced 2 cups thinly shredded iceberg lettuce Yellow mustard (optional) Instructions: For the grill: Preheat the grill to 400 degrees F or a cast-iron pan over medium-high heat. Crumble the beef into a large bowl. Add the salt, seasoning blend and some pepper. Mix the beef mixture gently with your hands so as to not overmix. Just fold the ground beef, don't mush or squeeze the ingredients into the beef. Form 4 patties. Place the patties and the jalapenos over the direct heat of the grill or into the cast-iron pan. Cook the patties on one side until the meat is seared and releases easily from the grill grates or pan, 3 to 4 minutes. Flip the patties and rotate the jalapenos to get them charred on both sides. Cook until desired doneness on the beef, 3 to 4 more minutes for medium-rare to medium. For the toppings: Top the burgers with the cheese and transfer to a plate or sheet pan. Cover with aluminum foil for about 5 minutes. Meanwhile, remove the charred jalapenos and chop. Spread over the cheese on the burgers. Squeeze mustard on both the top and bottom buns if desired. Build the burgers by topping the bottom buns with the cheeseburgers, jalapenos, a pile of red onions, a pile of lettuce and the top buns. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 42340,"Gina's Herb Cream Biscuits 2 cups all-purpose flour 1 tablespoon granulated sugar 2 teaspoons baking powder 1 teaspoon garlic powder 1 teaspoon salt 1 tablespoon chopped chives 1 tablespoon chopped parsley leaves 1 1/2 cups heavy cream, at room temperature, plus 1 tablespoon 1 egg Kosher salt Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment. Whisk together the flour, sugar, baking powder, garlic powder and salt in a medium bowl. Stir in 1 1/2 cups of cream and the herbs and mix with a wooden spoon until the dough comes together. Remove the dough to the countertop and knead briefly until it is smooth and uniform in appearance. Pat the dough out to a 1-inch thickness. Use a 2 1/2-inch biscuit cutter dipped in flour to punch out dough rounds. Push the leftover dough together cut out more rounds. Arrange the biscuits on the parchment lined sheet tray. In a small bowl, whisk together the remaining 1 tablespoon of cream and the egg. Brush the tops of the biscuits with the egg wash and sprinkle with kosher salt. Put immediately into the oven and bake for 18 minutes. Transfer the biscuits from the oven to a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42341,"Southern Belle Cocktail Ice 1 part whiskey 1 part sweet bourbon 1 part orange juice 1 part lemon-lime soda Splash grenadine Orange slices, for garnish Instructions: In a large pitcher filled with ice, combine all ingredients except orange slices and stir thoroughly. Pour into individual highball glasses. Garnish each glass with an orange slice and serve while cold. ","[Bourbon, Whiskey, Sparkling Lemonade]" 42342,"Sausage Stuffed Bell Peppers 4 medium green bell peppers 8 ounces ground pork sausage 1 1/2 cups chopped onions 1/2 cup chopped celery 2 teaspoons minced garlic 1 1/2 cups cooked long-grain rice 1/2 teaspoon salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 1/2 teaspoon Essence, plus more for seasoning, recipe follows 1/4 cup chopped green onions, green part only 1 tablespoon chopped parsley leaves 2 tablespoons fine dry bread crumbs 2 tablespoons grated Parmesan 4 teaspoons unsalted butter 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Preheat the oven to 400 degrees F. Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside. In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers. In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 42343,"Flour Tortillas 2 cups all-purpose flour, plus extra for dusting 1/2 teaspoon salt 1/4 teaspoon baking powder 2 tablespoons unsalted butter, room temperature 2 tablespoons vegetable shortening 1/2 cup warm water Instructions: Mix the flour, salt and baking powder in a large bowl. Add the butter and shortening. Cut in the butter and shortening until the flour resembles cornmeal, using a fork or your hands. Add the water to the mixture a little at a time until the dough is soft and not sticky. Place the dough on a lightly floured surface and knead the dough for a few minutes until smooth and elastic. Divide the dough into 8 equal pieces and roll each piece into a ball. Let the dough balls rest, covered with a towel, about 15 minutes. Preheat a large skillet over medium-high heat. Use a rolling pin to roll each dough ball into a thin 7-inch round tortilla. Place the tortillas one at a time into the skillet and cook until bubbly and golden, about 1 1/2 minutes. Flip the tortilla and continue cooking until golden on the other side. Put the cooked tortilla in a tortilla warmer or wrap in a clean kitchen towel. Repeat with the remaining dough. ","[Rioja, Tempranillo, Garnacha, Barbera]" 42344,"Red Chili Sauce for Ribs 6 to 8 ounces dried Ancho chiles, wiped clean and seeded 8 large cloves garlic, peeled 3 tablespoons red wine vinegar 1 teaspoon dried oregano 1/2 cup molasses 1/2 cup Dijon mustard 1 1/2 teaspoons sea salt 1 teaspoon freshly ground black pepper 4 1/2 pounds pork baby back or country style ribs, cooked Baked pineapple, recipe follows Instructions: To make the cl sauce, cover the chiles with 2 cups boiling water. Soak until softened, about 10 minutes. Transfer the chiles, their liquid and garlic to a blender. Puree about 1 minute, scraping down the sides with a rubber spatula. Add the vinegar, oregano, molasses, mustard, salt, and pepper. Blend until smooth. (cl sauce may be refrigerated up to 2 weeks). ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 42345,"Grilled Skirt Steak with Smoky Herb Sauce One 1-pound skirt steak or flank steak 1 teaspoon kosher salt
1 tablespoon olive oil
1/2 lemon
1 shallot, minced 1/3 cup packed fresh basil leaves, chopped
1/3 cup packed fresh mint leaves, chopped
1/3 cup packed fresh Italian parsley leaves, chopped 1/2 cup extra-virgin olive oil
3/4 teaspoon kosher salt
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1/4 cup sliced almonds, toasted and chopped
3/4 teaspoon smoked paprika
Instructions: For the steak: Preheat a grill or grill pan to medium high. Sprinkle the skirt steak with the salt and drizzle with the olive oil. Place on the grill and cook to the desired doneness, 4 to 6 minutes per side, depending on the thickness. (The outside of the steak should have a golden-brown char.) Remove to a platter and squeeze the lemon half over the steak. Let rest for 10 minutes. For the herb sauce: Meanwhile, put the shallot, basil, mint, parsley, olive oil, salt, lemon zest, lemon juice, almonds and paprika in a medium bowl. Mix together until combined. Cut the steak on the bias into 1/2-inch-thick slices, against the grain. Serve with the herb sauce.
","[Malbec, Syrah, Tempranillo, Zinfandel]" 42346,"Peach Jam 8 to 10 pounds peaches 8 pounds sugar Instructions: Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits. Put peaches into a large (wide-open) heavy bottom pot and add the sugar. Bring to a boil. Continue to boil mixture and stir frequently. Mixture will thicken in approximately 45 minutes to an hour. As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot. To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 42347,"Cookie Ball Christmas Lights 36 Oreo cookies or other chocolate sandwich cookies 1 8-ounce package cream cheese, at room temperature 8 ounces each red, green, blue and yellow candy melts Red, green, blue and yellow coarse sugar 18 small Tootsie Rolls Edible silver luster dust Green licorice laces (optional) Instructions: Grind the cookies in a food processor, then add the cream cheese and pulse until the mixture comes together. Transfer to a bowl, cover and chill until firm, at least 30 minutes. Scoop the cookie mixture into 36 balls; form each into a bulb shape with your hands. Place on a parchment-lined baking sheet and freeze 10 minutes.
Melt the red candy melts in the microwave as the label directs. Remove 9 cookie bulbs from the freezer and insert a toothpick or skewer into the wide ends. Fill a small bowl with red sugar. Dip a bulb in the red candy melts, leaving just a small circle around the toothpick uncovered. Let the excess drip off. Working quickly, sprinkle red sugar over the whole bulb. Set on a clean parchment-lined baking sheet. Coat the other 8 bulbs with red candy melts and red sugar.
Repeat with the other colors, making 9 bulbs in each color. Let all the bulbs set at room temperature for at least 20 minutes, then remove the toothpicks. Unwrap the Tootsie Rolls; cut them in half crosswise. Use a paring knife to create ridges in each piece to look like the base of a bulb. Using some melted candy melts, attach a Tootsie Roll half to the uncovered end of each bulb. Let dry for about 10 minutes. Brush the Tootsie Rolls with silver luster dust. Attach the bulbs to licorice laces with more melted candy melts, if desired. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 42348,"Brisket 2 tablespoons vegetable oil 1 (3 1/2 pound) first-cut brisket, with \fat cap\ (do not trim) 3 tablespoons sweet paprika 1 tablespoon kosher salt, plus for brisket Freshly ground black pepper 6 medium yellow onions, cut into thin wedges with root end attached 1 1/2 cups sweet vermouth 4 cups low-sodium chicken broth 8 medium carrots, peeled, and cut into thirds (14 ounces) Instructions: Preheat the oven to 375 degrees F. Heat the oil a large, heavy bottomed Dutch oven over medium-high heat until beginning to smoke. Season the brisket generously with the paprika, salt, and pepper. Place fat side down in the Dutch oven and cook until brown on all sides, about 8 to10 minutes. Transfer the meat to a plate and set aside. Discard about half the fat, then add the onions and cook over medium heat until browned and tender, about 10 minutes. Pour in the vermouth and cook until reduced by about half. Nestle the brisket into the onions fat side up, add the broth; bring to a simmer and bake, covered, until the brisket is fork tender, about 1 1/2 to 2 hours. Uncover, scatter the carrots around the brisket and cook until the carrots are tender, about 30 minutes more. Transfer the brisket to a cutting board, cut the fat off the top and thinly slice the meat across the grain. Return the meat to the braising liquid and serve immediately or, cool to room temperature in the sauce, cover and refrigerate overnight. When ready to serve reheat in the sauce. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 42349,"Cheese and Guava Pockets 10 store-bought (6-inch) empanada wrappers (recommended: Goya) 10 ounces queso blanco, divided 10 ounces guava paste, divided All-purpose flour, for dusting Vegetable oil, for deep-frying Powdered sugar, for dusting 2 tablespoons honey Instructions: Working with 1 empanada wrapper at a time, cut the dough down the center to make 20 half circles. Onto 1 half of each half circle, leaving a narrow boarder around the rim to pinch, add 1/2-ounce each guava paste and queso blanco. Using a finger dipped in water, trace the edges of the half circles to moisten the dough. Fold uncovered half of the dough over the filling, making sure to press out all the air as you work. The final product should resemble a triangle with 1curved side. Using the tines of a fork, dipped in flour, if needed, crimp the sides to seal. Repeat with remaining 19 pastries. Heat 1-inch of oil in a heavy-bottom skillet to 360 degrees F. Fry the pastries, in batches, until golden, about 2 minutes. Flip and fry 2 minutes more. Remove to a paper towel lined plate to drain, then transfer to a serving platter. Dust with powdered sugar and drizzle with honey to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 42350,"Spiced Pumpkin Pie with Chocolate Pinon Nut Streusel 4 ounces almond paste 1 egg 1 ounce powdered sugar 1 teaspoon vanilla paste 2 egg yolks 2 ounces flour 1 ounce butter, melted 3 egg whites 2 ounces sugar 6 ounces sugar 2 ounces water 4 egg yolks 9 ounces pumpkin puree 1 tablespoon vanilla paste 1 tablespoon pumpkin spice
3 Gelatin Sheets, bloomed 9 ounces heavy cream 1 pinch salt 5 ounces flour 4 ounces almond meal 6 ounces sugar 6 ounces cold butter, cut into small pieces 2 tablespoons cocoa powder 6 ounces Pinon nuts, toasted 1 pinch salt Instructions: For the cake: In the mixer with the paddle attachment, cream the almond paste, egg, powdered sugar and vanilla paste and mix until creamy with no lumps. Then add the egg yolks one at a time, mixing well after each addition. Change the paddle to the whisk, and whisk for another 6-8 minutes. Fold in the flour, then the melted butter.
Whisk the egg whites and sugar together to a soft peak making a meringue. Lastly fold in the meringue.
Spread on a cookie sheet in a very thin layer and bake at 375 degrees F for about ten minutes. For the mousse: Cook the sugar and water to a glucose/syrup consistency. Place the egg yolks in the mixer and whisk until the color is pale and the consistency is thick. Then add the sugar/water syrup slowly and whisk until room temperature.
Warm the pumpkin puree with the vanilla paste and pumpkin spice. Whisk in the gelatin and mix well.
Bring the heavy cream to a soft peak by whisking it in a mixer. Fold the puree mixture into the egg yolk mixture and then fold in the whisked heavy cream. Pour the batter onto the biscuit cake. For the streusel: In the food processor combine all of the ingredients together and mix until it becomes a corn meal consistency.
Spread the mixture over a silpat and bake at 300 degrees F until crispy and dry, about fifteen minutes. Chill and break into pieces. For Serving: Divide the mousse pie into eight squares and top with the streusel. This dessert can be served with an optional scoop of vanilla ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]" 42351,"Roasted Dates with Pancetta, Almonds and cl 2 cups pitted dates 3 ounces pancetta, finely diced (1/2 cup) 1/2 cup sliced almonds 1 teaspoon minced garlic 1 teaspoon crushed red pepper flakes 1 cup chicken stock, homemade if available 1 tablespoon unsalted butter 1 tablespoon fresh lemon juice Zest of 1/4 lemon 1 tablespoon chopped fresh flat-leaf parsley Instructions: Preheat the oven to 375 degrees F. Put the dates on a small rimmed baking sheet and roast in the oven until heated through, about 15 minutes. In a medium saute pan over medium heat, cook the pancetta until it is three-quarters crisp, about 5 minutes. Add the almonds and continue cooking until they brown, a few minutes. Add the garlic and cook for another minute or so. Add the red pepper flakes and stock and bring to a simmer, scraping the bottom of the pan with a wooden spoon. Remove the pan from the heat and whisk in the butter, stirring continuously until the butter is melted. Stir in the lemon juice and parsley. Add the dates to the pan and swirl and toss them in the sauce. Divide the cooked dates among 4 to 6 plates and spoon the sauce over them. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 42352,"Pastrami Short Ribs 2 tablespoons coriander seeds 2 tablespoons black peppercorns Kosher salt 3 tablespoons vegetable oil 4 pounds bone-in short ribs, cut into individual ribs 1 large onion, diced 1/2 small head cabbage (about 12 ounces), cut into 3-inch pieces 1/2 cup ketchup 4 cups chicken broth or water 1/2 cup sliced pickles with 1 tablespoon brine Instructions: Put the coriander seeds and peppercorns in a spice grinder and pulse until there are no large, whole chunks. Combine the spices with 1 tablespoon salt in a small bowl. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the oil. Sprinkle the ribs with salt and add to the pot. Cook, turning, until all sides are browned, 8 to 10 minutes. Transfer to a large bowl. Preheat the oven to 350 degrees F. Lower the heat to medium and cook the onions until slightly browned around the edges, about 4 minutes. Add the cabbage and cook, stirring occasionally, until just wilted, 2 to 3 minutes. Whisk the ketchup, spice mixture and 3 3/4 cups of the chicken broth into the pot until smooth. Put the pickles and brine in a blender, add the remaining 1/4 cup chicken broth and blend until smooth. Return the meat to the pot, pour the pickle sauce over the meat and bring to a simmer. Cover and bake until the meat is falling-off-the-bone tender, about 3 hours. Check the liquid level after about 1 1/2 hours and add 1/2 cup water if it seems dry. Remove the ribs and degrease the sauce before serving.
","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 42353,"Mini Pecan Pumpkin Pies Nonstick cooking spray 1/4 cup pecans 1/4 cup sugar 1/2 teaspoon salt 3/4 cups all-purpose flour, plus extra for shaping dough 6 tablespoons butter, ice-cold 2 to 3 tablespoons ice water 1 egg, plus 1 egg yolk 1/2 cup dark corn syrup 1 tablespoon sugar 1/2 cup canned pumpkin pie filling 1 teaspoon vanilla 1/4 cup pecans, chopped plus 24 halves for garnish Special equipment: 2 (12-cup) mini muffin tins Instructions: Preheat oven to 350 degrees F. Spray the bottoms and sides of the mini muffin tins with cooking spray.
For the dough: In a food processor, pulse the pecans, sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in the butter and pulse until dough resembles coarse meal. Slowly pour in the ice water through the feed tube until the dough comes together. Remove from processor bowl to a clean work surface sprinkled with flour. Form the dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered. If the dough is sticky, dip your finger in flour first. Bake until the crusts are very golden, 15 to 18 minutes, until the crusts are very golden. Check periodically to make sure they don't get too brown. Meanwhile, make the filling: In a medium bowl, whisk the egg yolk, corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans. Remove the dough from the oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pretty pecan half. Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 42354,"Beef with Broccoli 1 tablespoon peanut oil 2 cloves garlic, finely chopped 1 tablespoon Sichuan peppercorns 1 pound beef sirloin, sliced to 1/2-inch-thick strips 4 ounce tender baby broccoli florets, blanched (about 1 1/2 cups) 1 tablespoon Shaohsing rice wine or dry sherry 1 to 2 teaspoons honey 1 to 2 tablespoons light soy 1 teaspoon dark soy 1/4 cup hot vegetable stock 1 heaping tablespoon cornstarch, blended with 2 tablespoons cold water Instructions: Heat a wok over high heat and add the oil. When the oil begins to smoke, add the garlic and Sichuan peppercorns and stir-fry quickly for a few seconds. Add the beef and let it settle for a moment. As it starts to turn brown, after a minute or so, add the broccoli florets and the rice wine. Stir-fry for a few seconds. Season the beef and broccoli with the honey, light soy and dark soy. Add in the vegetable stock and bring the mixture to a boil. Stir in the cornstarch and water mixture and cook to thicken, about 1 minute. Serve immediately. ","[Shiraz, Cabernet Sauvignon, Malbec, Tempranillo]" 42355,"Pineapple Pork Skewers 3 tablespoons light brown sugar 1 teaspoon garlic powder 1 teaspoon onion powder 1 ripe mango, peeled, pitted and roughly chopped
1 chipotle pepper in adobo sauce Kosher salt and freshly ground pepper One 1-pound pork loin, cut into 2-inch chunks 1 medium pineapple, peeled, quartered, cored and cut crosswise into 1/2-inch slices
Vegetable oil, for drizzling
Instructions: Combine the brown sugar, garlic powder, onion powder, mango, and chipotle pepper in a food processor. Season with salt and pepper, then puree until smooth. Scrape the sauce into a bowl and add the pork, tossing to coat. Thread 6 wooden skewers with alternating pieces of pineapple and pork. Preheat a grill pan or outdoor grill to medium-high. Drizzle the skewers with oil and sprinkle with salt. Grill the skewers, rotating as needed and basting with any leftover mango sauce as you rotate, until the pork is cooked through and lightly charred at the edges, about 10 minutes. Serve hot. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 42356,"Flavor Bomb Cubes 1 1/2 cups olive oil 1 1/2 cups fresh parsley leaves
1 1/2 teaspoons kosher salt
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
6 cloves garlic
Zest of 1 1/2 lemons
Instructions: Combine the olive oil, parsley, salt, red pepper flakes, black pepper, garlic and lemon zest in a blender and blend for about 30 seconds. Pour into an ice cube tray and freeze. Defrost the cubes and add to sauteed or roasted vegetables or roasted or boiled potatoes. Drizzle the defrosted cubes over cooked steak, or use to marinate chicken or shrimp.
","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 42357,"Vanilla Panna Cotta with Sweet Tomato Petals and Aged Balsamic 2 1/2 cups heavy cream 1/4 cup milk 1 1/2 cups sugar 1 vanilla bean, split 2 gelatin leaves Oil, for greasing Sweet Tomato Petals, recipe follows Aged balsamic vinegar, for garnish Micro basil leaves, for garnish 1 cup sugar 6 tomatoes, skinned, quartered and deseeded Instructions: Put the cream, milk and sugar in a large saucepan. Scrape the seeds from the vanilla bean and add to the liquid, along with the vanilla bean. Heat gently over low heat, stirring until the sugar has dissolved. Bring slowly to a boil, and then turn down to a simmer for 5 minutes. Remove the pan from the heat and discard the vanilla pod. Meanwhile, soak the gelatin leaves in cold water for 5 minutes. Drain and squeeze the gelatin leaves to remove the excess water and add the cream mixture, whisking until dissolved. Pass through a sieve, leave to cool in the fridge for about 10 minutes.
Place 4 plain tartlet molds on a baking sheet. Grease the molds with a drop of oil then line with plastic wrap, leaving the excess hanging over the sides.
Arrange the Sweet Tomato Petals over the bottom of each mold. Pour in the panna cotta and refrigerate until set, about 2 hours.
To serve, gently pull the ends of the plastic wrap to loosen the panna cotta from the sides of the molds. Invert each one on to a plate and carefully shake to loosen. Remove the plastic wrap, and then garnish with dots of aged balsamic and basil leaves. Put the sugar and 1 cup water in a medium saucepan. Dissolve the sugar over low heat, stirring from time to time. Once the sugar has dissolved, increase the heat and bring to a boil. Cook for 5 minutes. Remove from the heat and drop in the tomato petals. Steep the tomatoes in the sugar for 20 minutes. Preheat the oven to 350 degrees F.
Remove the petals from the syrup and drain on paper towels. Line a baking sheet with parchment paper and place the petals on top. Place in the oven for about 5 minutes, turning over halfway, until they dry out a little. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 42358,"Brothy Dan-Dan Noodles 1/2 cup sesame seeds, toasted 4 tablespoons toasted sesame oil, plus more for serving 1 tablespoon plus 1/2 teaspoon sugar Kosher salt 2 half-sour dill pickles 1 clove garlic, minced 1 tablespoon minced peeled ginger 4 scallions, finely chopped 3 tablespoons soy sauce 1 1/4 cups low-sodium chicken broth or stock 8 ounces ground pork 3 tablespoons vegetable oil 2 to 4 teaspoons Chinese chili oil, plus more for serving 2 teaspoons balsamic vinegar 9 ounces dried Chinese egg noodles 1 medium head bok choy, sliced crosswise Instructions: Bring a pot of water to a boil. Pulse the sesame seeds in a mini food processor with 2 tablespoons sesame oil, 1 tablespoon sugar and 1/4 teaspoon salt until powdery; set aside. Prepare the stir-fry: Quarter, seed and finely dice the pickles and put in a bowl. In another bowl, mix the garlic, ginger, scallions, 1/2 teaspoon salt and the remaining 1/2 teaspoon sugar. Mix 1 tablespoon soy sauce and the broth in a third bowl. Mix the pork with 1 tablespoon soy sauce and 1/2 teaspoon salt in another bowl. Place the four bowls by the stove. Place a large skillet over high heat. Add 2 tablespoons vegetable oil, then the pork, breaking it up with a wooden spoon, until cooked but not dry, 4 minutes. Transfer the meat to a bowl and toss with the remaining 1 tablespoon soy sauce. Add the remaining 1 tablespoon vegetable oil to the skillet; stir-fry the pickles for 1 minute. Add the garlic mixture and fry 30 seconds. Add the broth and boil until reduced by half, 4 minutes. Divide the broth among bowls and drizzle with the chili oil and vinegar. Meanwhile, add the noodles and bok choy to the boiling water and cook until just tender, 2 minutes. Drain and toss with the remaining 2 tablespoons sesame oil. Season with salt, then divide among the bowls. Top with pork and sprinkle with sesame powder. Serve with more sesame and chili oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42359,"Pumpkin Seed Dried Cherry Trail Mix 2 cups baby pumpkin seeds (pepitas) 1 cup slivered almonds 3/4 cup raw sunflower seeds 6 tablespoons pure Grade B maple syrup Coarse salt 1 cup dried cherries or cranberries Instructions: Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread the nuts and seeds out, in an even single layer, on the lined baking sheets and season with salt to taste. Bake the nuts, stirring several times with spatula or wooden spoon, until just golden, about 20 minutes. Cool the nuts completely on the pan, then add the cherries and toss to combine. Store cooled trail mix in an airtight container at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 42360,"Peanut Butter and Potato Chip Truffles 1 cup creamy peanut butter 5 tablespoons unsalted butter, at room temperature 2 1/2 cups confectioners' sugar 1/2 teaspoon pure vanilla extract 2 cups finely crushed rippled potato chips (about half of a 9-ounce bag), plus large pieces for topping 12 ounces semisweet chocolate, chopped Instructions: Line a baking sheet with parchment paper. Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed until smooth, 1 to 2 minutes. Gradually add the confectioners' sugar, then the vanilla; beat until the mixture comes together in clumps, 1 to 2 minutes. Add the crushed potato chips and beat until combined. Roll the mixture into tablespoon-size balls (about 36); arrange on the prepared baking sheet. Refrigerate while you melt the chocolate. Put the chocolate in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Let melt, stirring occasionally, about 10 minutes. Remove the bowl from the saucepan. One at a time, dip the truffles in the melted chocolate with a spoon, letting the excess drip back into the bowl, then return to the baking sheet. Push a large potato chip piece into each truffle. Refrigerate until the chocolate sets, at least 15 minutes, or freeze until ready to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 42361,"Manny's Manly Meat Sauce 1 tablespoon extra-virgin olive oil, 1 turn around the pan in a slow stream 1/2 teaspoon crushed red pepper flakes 1 pound ground sirloin (90 percent lean ground beef) 1 small onion, chopped 4 cloves garlic, crushed under the flat of your knife with the heal if your hand 1 /2 teaspoon allspice, a sprinkle or 2 pinches (secret ingredient) Coarse salt and black pepper 1 medium portobello mushroom cap, finely chopped 1 /2 cup (a couple of glugs) red wine 3 /4 cup beef broth or stock, see cook's notes 1 (28 to 32 ounce) can crushed tomatoes, see cook's notes A handful chopped flat-leaf parsley 1 pound rigatoni, cooked to al dente Parmesan or Romano, grated, for garnish Warm crusty bread, as an accompaniment Instructions: Heat a deep skillet or heavy-bottomed pot over medium high heat. Go once around the pan with a slow stream of extra virgin olive oil. Add crushed pepper flakes and infuse oil 10 seconds. Add beef, onions, garlic, and seasonings. Brown meat for 5 minutes; add mushrooms and cook 5 minutes more. Add wine and reduce 1 minute. Add broth and tomatoes to sauce and reduce heat to low. Simmer 5 to 10 minutes to combine flavors. Toss pasta with half of the sauce and serve with extra sauce for topping. Pass grated Parmesan or Romano and warm crusty bread at the table. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 42362,"Next-Day Turkey Soup with Mashed Potato Polpetti 8 cups chicken broth 1 turkey carcass, all meat removed 1 carrot, halved lengthwise, plus 1 carrot, minced 1 whole stalk celery, plus 1 stalk, minced 1 onion, halved, plus 1 onion, minced 2 bay leaves 3 cups dark turkey meat 2 cloves garlic, smashed 2 tablespoons olive oil 3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans) 1 tablespoon chopped fresh sage Mashed Potato Polpetti (Patties), for serving, recipe following 3 cups mashed potatoes Grey salt and freshly ground black pepper 1/2 cup grated Parmesan All-purpose flour, for dredging 1/4 cup extra-virgin olive oil Leftover gravy, for serving Instructions: Put the chicken broth, turkey, carrot halves, celery stalk, onion halves and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, about 1 1/2 hours. Dice the turkey meat. Make sure the meat pieces are no larger than the size of a soupspoon. (If preparing the soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator. Top with 1 or 2 ladles full of broth to keep the meat moist.) Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve covered with wet cheesecloth. Discard the solids. Transfer the broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day. In a large soup pot, heat the garlic in the olive oil over medium heat. Allow to brown slightly, about 3 minutes. Add the minced carrots, celery and onions. Sweat over medium-low heat until softened, 7 or 8 minutes. Dice the leftover Thanksgiving vegetables. Add the sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add the Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center and gently push them down. Turn the heat off and cover. Allow to sit and steam, 5 to 7 minutes. Let simmer for 5 more minutes and serve with the Mashed Potato Polpetti. Re-season the potatoes with salt and pepper. Stir in the cheese. Take a mayonnaise or peanut butter lid and line with plastic wrap to use as a mold. Pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately. To cook, dredge the patties in flour. Heat the oil in a nonstick skillet over medium-high heat. Just before frying, dredge the patties again with flour. Add the patties to the oil without crowding them (you may have to cook them in batches). Cook until the underside is golden brown, about 5 minutes. Flip and brown the other side. Remove from the skillet and drain on paper towels. Serve hot with leftover gravy. Makes 6 servings. From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 42363,"Watermelon with Feta, Mint and cl 12 wedges watermelon, about 1-inch thick 2 ounces feta cheese, crumbled
2 tablespoons fresh mint leaves, torn
1 tablespoon cl-lime powder, such as Tajin Instructions: Lay out the watermelon wedges on a large platter. Sprinkle the feta, mint and cl-lime powder over the watermelon. Serve. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 42364,"Antipasto Salad with Prosciutto Wrapped Breadsticks 8 ounces spinach 4 ounces arugula
1/2 cup Kalamata olives, halved, brine reserved
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 ounces marinated mozzarella, torn
4 ounces Parmesan, crumbled
One 7-ounce jar marinated artichokes, quartered
1/2 cup sliced roasted red peppers
1/2 cup pickled sweet peppers, stemmed and halved
8 ounces tomatoes, sliced
1 pear, thinly sliced
4 ounces salami, cubed or sliced
4 ounces sliced prosciutto
6 grissini breadsticks
Balsamic glaze, for drizzling
Handful fresh basil, thinly sliced
Instructions: Place the spinach and arugula in a large bowl. In a medium bowl or measuring cup, whisk 2 tablespoons of the olive brine with the mustard, then drizzle in the olive oil while whisking constantly to emulsify. Taste and season with salt and pepper (you might not need salt since the olive brine is salty already). Toss the greens with half of the dressing and transfer to a large shallow serving bowl. Top with the olives, mozzarella, Parmesan, artichokes, peppers, tomatoes, pear and salami. Wrap the prosciutto around the breadsticks and place them on top. Add a few drizzles of balsamic glaze (I hone in on the pear and tomatoes), then drizzle on the remaining dressing and sprinkle on the basil. Serve and enjoy! ","[Chianti, Barbera, Valpolicella, Tempranillo]" 42365,"Chocolate Spread 7 ounces dark chocolate 1/2 cup cream 1/4 cup ground hazelnuts Instructions: Place the chocolate and cream in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water. Stir until the chocolate has just melted, then remove from the heat and stir through the ground hazelnuts. Leave to cool until smooth enough to spread. ","[Merlot, Cabernet Sauvignon, Pinotage]" 42366,"Red Velvet Whoopie Pies with Chocolate Cream Cheese Filling Nonstick cooking spray One 18.25-ounce box red velvet cake mix
3 eggs, room temperature
1/3 cup vegetable oil
1/2 teaspoon vanilla extract 1/4 teaspoon fine salt
8 ounces cream cheese, room temperature 4 ounces bittersweet chocolate, melted and cooled
1/4 cup milk, room temperature
1/2 teaspoon vanilla extract
1/2 cup powdered sugar, plus 2 tablespoons for dusting
1/4 teaspoon fine salt
Instructions: For the whoopie pies: Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a 12-by-18-inch rimmed baking sheet with parchment paper and spray lightly with nonstick cooking spray. In the bowl of an electric mixer fitted with the paddle attachment, combine the cake mix, eggs, 1 cup water, vegetable oil, vanilla and salt. Beat on low speed for 30 seconds, then on medium speed for 2 minutes, scraping down the bowl with a spatula occasionally. Pour the batter onto the prepared baking sheet and spread it out evenly with a spatula. Bake until a toothpick inserted into the center of the cake comes out clean, 12 to 15 minutes. Let cool to room temperature. Cut out an equal number of heart shapes with a cookie cutter and set aside while you make the filling. For the filling: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until soft, about 1 minute. Add the chocolate, milk and vanilla, and beat to incorporate. Reduce the speed to low and add the powdered sugar and salt. Once the sugar is incorporated, increase the speed to medium and beat until the filling is fluffy, about another minute. To assemble the whoopie pies, use a small spatula or spoon to gently spread a generous tablespoon of the filling over the surface of one of the hearts. Top with another heart and gently press down to sandwich. Repeat with the remaining hearts. Dust lightly with powdered sugar, and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 42367,"Crabs with Lobster Sauce 1/4 pound ground pork 7 garlic cloves, smashed 2 tablespoons soy sauce 1 teaspoon sugar 2 Chinese mushrooms, soaked, drained and sliced 6 hard-shell crabs, such as blue crabs 2 tablespoons oil 5 slices ginger 2 scallions, chopped 2 tablespoons fermented black beans, soaked About 2 tablespoons dry sherry 1 teaspoon thin soy sauce 1/2 cup pork stock 1 tablespoon cornstarch 2 eggs, beaten About 1 tablespoon Chinese toasted sesame oil Instructions: To pork add 1 minced garlic clove, a few tablespoons of water, a few splashes of soy sauce, 1/2 teaspoon sugar, and Chinese mushrooms. Clean crabs, drain and plunge into a large pot of boiling water for 30 seconds. Remove, drain and scrub. Snap off claws, crack them and reserve. Twist off apron, separate shell from body and remove gills, small legs and stomach sac. Quarter bodies, leaving roe and tomalley intact. Heat oil in a wok. Add ginger and garlic, half of scallion and drained black beans. Push aside and add pork mixture. Stir-fry, breaking up pork and mixing well with other ingredients. Push aside, add crabs and a few splashes of sherry. Mix together remaining 1/2 teaspoon sugar, thin soy sauce, stock and cornstarch. Add to wok and stir-fry until sauce thickens. Remove from heat. Add eggs and sesame oil. Transfer to a serving platter. Garnish with remaining scallion and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42368,"Chocolate Chip Cookie Layered Birthday Cake 6 tablespoons unsalted butter, at room temperature, plus more for buttering the pan 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1/2 cup granulated sugar 1/3 cup packed light brown sugar 1 large egg 1/2 teaspoon pure vanilla extract 1/3 cups mini semisweet chocolate chips 1 1/3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon fine salt 1 cup granulated sugar 1/2 cup vegetable oil 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup milk 1/4 cup multicolored sprinkles, plus more for sprinkling 1 ounce cream cheese, at room temperature 1 tablespoon granulated sugar 1/2 cup heavy cream 1/4 teaspoon pure vanilla extract Instructions: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the bottom of a 9-inch round cake pan with a parchment circle. Butter the parchment and the sides of the pan. For the cookie layer: Whisk together the flour, baking soda and salt in a large bowl; set aside. Beat the butter and both sugars with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the egg, and beat until incorporated. Beat in the vanilla. Scrape down the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips. Press the cookie dough into an even layer in the prepared cake pan, and bake until golden brown and a knife inserted in the center comes out clean, 25 to 30 minutes. Let the layer cool for about 10 minutes. It will collapse slightly as it cools. To make the layer even, press the bottom and sides down with the bottom of a measuring cup. For the cake layer: Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat the granulated sugar and oil with an electric mixer on medium-high speed in a large bowl until light in color and fluffy, about 5 minutes. Beat in the eggs one at a time. Beat in the vanilla. Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Stir in the sprinkles. (The cake batter will be on the thin side, like a thick pancake batter.) Pour the cake batter over the cookie layer, and bake until the middle of the cake springs back when pressed and a knife inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edge of the cake, and let cool completely in the pan on a rack. Transfer the cake from the pan to a serving plate, with the cookie layer on the bottom. For the frosting: Beat the cream cheese and granulated sugar with an electric mixer on medium-high speed in a large bowl until smooth and all the sugar has dissolved (rub some between your fingers; if it's gritty, keep beating). Add the cream and vanilla, and continue to beat until medium peaks form. Frost the cake, and decorate with more sprinkles. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 42369,"Fresh Fettuccine with Figs, Prosciutto and Goat Cheese Vegetable oil cooking spray Four 1/4-inch-thick slices prosciutto 1 recipe Fresh Pasta, recipe follows All-purpose flour, for dusting Kosher salt 1 tablespoon extra-virgin olive oil 1 1/2 cups (about 7 ounces) dried Mission figs, stemmed and quartered 1/2 cup low-sodium chicken broth 1/2 cup fresh orange juice 1 tablespoon fresh thyme leaves 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup (4 ounces) goat cheese, at room temperature, crumbled 1/2 cup (4 ounces) mascarpone cheese, at room temperature Zest of 1 large lemon 2 cups cake flour 1 cup all-purpose flour, plus extra for dusting 4 large egg yolks, at room temperature 1/8 teaspoon kosher salt 1/4 cup extra-virgin olive oil Instructions: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Arrange the prosciutto in a single layer on the prepared baking sheet. Bake for about 10 minutes until crispy. Drain on paper towels. When cool enough to handle, crumble the prosciutto into 1/2-inch pieces. Cut the pasta dough in 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 1/16-inch thick. Add the fettuccine attachment and run the pasta sheets through. Dust the fettuccine lightly with flour to avoid sticking. Bring a large pot of salted water to a boil over high heat. Add the olive oil and pasta. Cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Place the pasta in a large serving bowl. For the sauce: In a medium saucepan, combine the figs, broth, orange juice, thyme, salt and pepper. Bring to a boil over medium heat. Reduce the heat and simmer for 5 minutes. Remove the pan from the heat. Stir in the goat cheese, mascarpone cheese and lemon zest until the sauce is creamy. Pour the sauce over the cooked pasta and toss until all the ingredients are coated. Top with the crumbled prosciutto and serve. Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil 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 the dough is smooth, 5 to 8 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 the desired shape and use as needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42370,"Beef Picadillo with Spaghetti Squash 1 spaghetti squash (about 2 1/2 pounds) Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 onion, diced 3 cloves garlic, minced 1 pound ground beef 2 tablespoons tomato paste 1 teaspoon ground cumin 1 14.5-ounce can petite-diced tomatoes with green chiles 1/4 cup raisins 1/3 cup pimiento-stuffed olives, halved 1/3 cup roughly chopped fresh cilantro Instructions: Halve the spaghetti squash lengthwise and remove the seeds. Put the squash in a large microwave-safe bowl with 2 tablespoons water. Cover with plastic wrap and poke a hole in the plastic to vent. Microwave until just tender, 15 to 17 minutes. Uncover and let cool slightly. Scrape the flesh into strands with a fork. Transfer to a colander and season with salt and pepper. Let sit in the colander. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion, garlic and a big pinch of salt; cook, stirring frequently, until the onion is softened, about 5 minutes. Increase the heat to high and add the beef; season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the tomato paste and cumin; cook until slightly darkened, about 2 minutes. Add the tomatoes, raisins and 1/2 cup water. Bring to a boil, then reduce the heat to a simmer and cook until the sauce is thickened, about 8 minutes. Stir in the olives and half the cilantro. Season with salt and pepper. Press down gently on the spaghetti squash to remove any excess liquid, then divide among plates. Top with the beef mixture and the remaining cilantro. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 42371,"Mu Shu Chicken 4 tablespoons groundnut oil (peanut) 2 eggs, lightly beaten 1 clove garlic, crushed and finely chopped 1 tablespoon freshly grated ginger 9 ounces skinless chicken breasts, diced 1 tablespoon Shaohsing rice wine or dry sherry 2 dried Chinese, shiitake or porcini mushrooms, reconstituted in hot water for 20 minutes, drained and finely diced 1 small carrot, diced 2 ounces gherkins or preserved mustard greens, finely diced, or zucchinis 2 ounces dried wood ear mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped, or fresh shiitake or chestnut mushrooms, diced 4 ounces canned bamboo shoots, drained and diced Handful dry-roasted peanuts 2 tablespoons light soy sauce 1 teaspoon toasted sesame oil 2 to 3 pinches freshly cracked white pepper 12 small iceberg lettuce leaves or 12 small wheat flour pancakes*, steamed in a bamboo steamer for 5 to 6 minutes, for garnish Instructions: Heat a wok over a high heat, and add 2 tablespoons groundnut oil. Add the eggs, and cook until scrambled. Remove them from the wok to put aside. Wipe the pan clean. Reheat the wok, and add the remaining groundnut oil. Stir-fry the garlic, and ginger, for a few seconds, and then add the chicken, and cook for 1 minute, or until the pieces start to turn slightly brown. Then, add the rice wine or sherry, and stir well. Stir-fry for a few more seconds, and then add the dried mushrooms, and carrot. Stir-fry for 1 minute. Add the gherkins, the dried wood ear mushrooms, the bamboo shoots, and the dry-roasted peanuts to the wok, and mix well. Stir in the scrambled eggs. Season with the light soy sauce, sesame oil, and white pepper, and transfer the chicken to a serving dish. To serve: place the dish in the center of the table with the lettuce leaves on the side. Stuff each lettuce leaf with the filling, and enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42372,"Death By Chocolate: Assemble Death By Chocolate 6 ounces unsalted butter 1 1/3 cups sugar 1 1/3 cups heavy cream 8 tablespoons unsweetened cocoa, sifted 3 tablespoons dark rum 1/4 teaspoon salt 4 teaspoons instant coffee 1 teaspoon pure vanilla extract Instructions: Place a closed 9 by 3-inch spring-form pan on a baking sheet. Set the top half of the chocolate brownie inside the pan top side up. Ladle 1 1/2 cups of ganache into the pan over the chocolate brownie. Trim the cocoa meringue with a serrated knife so that it will fit tightly into the pan. Place the trimmed cocoa meringue, top side up, inside the pan on top of the ganache, pressing down gently on the cocoa meringue to eliminate air pockets. Spoon the mocha mousse on top of the cocoa meringue spreading evenly. Place the remaining chocolate brownie half, bottom side up, on top of the mocha mousse. Chill the cake in freezer for 30 minutes or refrigerate for 1 hour. Remove from the freezer and cut around the edges to release from the spring-form pan. Pour the remaining ganache over the cake and use a cake spatula to spread the ganache evenly over the and sides of the cake. Refrigerate the cake for 10 to 15 minutes to set the ganache. Fill a pastry bag with a star tip with the chocolate mousse. Pipe a circle of stars (each touching the other) along the outside edge of the top of the cake. Continue to pipe out circle of stars until the top of the cake is covered. Refrigerate the Death By Chocolate for at least 4 hours and preferably 12 hours before cutting and serving. Heat the butter in a 2 1/2 quart saucepan over medium heat. When melted, add the sugar, heavy cream, sifted cocoa, 2 tablespoons dark rum, and salt. Stir with a whisk to combine. Bring to a boil, then adjust heat and allow to simmer for 5 minutes, occasionally stirring. Remove the saucepan from the heat. Add the instant coffee and vanilla extract and remaining tablespoon of rum, stir until smooth. Allow to cool to room temperature before serving. To serve, cut the Death By Chocolate into the desired number of servings. Heat the blade of a serrated slicer under hot running water before slicing into the cake. Repeat this procedure after making each slice. Flood the base of each 10-inch dinner plate with 3 to 4 tablespoons mocha rum sauce and place a piece of Death By Chocolate in the center of each plate. Serve immediately. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]

" 42373,"Chicken Nuggets with BBQ Sauce 3/4 cup Hellmann's? or Best Foods? Real Mayonnaise 1/2 cup barbecue sauce 1 Tbsp. Dijon mustard 4 boneless, skinless chicken breasts (about 6 oz. ea.), cut into nuggets 1/2 cup Italian seasoned dry bread crumbs Instructions:

1. Preheat oven to 375 degrees F.
2. Combine Hellmann's® or Best Foods® Real Mayonnaise, barbecue sauce and mustard in small bowl. Reserve 1/2 cup sauce; set aside. Evenly coat chicken with sauce, then bread crumbs. Arrange chicken on baking sheet.
3. Bake 15 minutes or until thoroughly cooked. Serve with reserved sauce. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 42374,"Spicy Macaroni and Cheese 2 cups elbow pasta, cooked until almost al dente 8 ounces Cheddar, 1/2 cubed, 1/2 shredded 8 ounces Colby cheese, cubed 8 ounces Monterey pepper jack cheese, cubed 2 teaspoons all-purpose flour 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon dry mustard 1/8 teaspoon freshly ground nutmeg 4 tablespoons sour cream 1 large egg, beaten 1 cup heavy cream 1 cup half-and-half 1/4 cup finely grated onions 4 slices bread 1 tablespoon butter Special equipment: 2-quart baking dish Instructions: Preheat the oven to 350 degrees F. In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish. In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes. Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42375,"Whole Hog 10 to 20 garlic bulbs Sea salt Extra-virgin olive oil Seasoning salt Coarse black pepper Hot salt 70 pound hog Instructions: Cut the top of the garlic bulbs off and tie them in cheesecloth. Place garlic bulbs, salt, olive oil, seasoning salt, black pepper, and hot salt, to taste, in the inside of the pig as well as the outside. Roast as desired. When temperature of pig reaches 160 degrees F on an instant-read thermometer, it's done and ready to eat. ","[Rhone Blends, Tempranillo, Barolo]" 42376,"Stew with Root Vegetables 6 tablespoons oil (I'm using olive) 2 pounds cubed stew meat (I'm using fatty beef brisket) 2 tablespoons favorite spice mix (I'm using 17th Street Magic Dust) Salt and pepper 2 pounds root vegetables, cut into chunks (I'm using carrots, radishes and turnips) 1/4 to 1/2 cup flour 1/4 cup tomato paste (if you have it) 2 quarts (8 cups) liquid (I'm using beef stock) 2 pounds potatoes, cut into chunks if large; left whole if small (I'm using baby redskins) 2 tablespoons fresh rosemary, optional Instructions: Heat a large Dutch oven or heavy pot over medium heat and add the oil. Season the meat with the spice mix and some salt and pepper. When the oil is hot, add the meat and cook, without stirring, until brown, 3 to 5 minutes. Stir the meat, then add the root vegetables and cook, stirring occasionally, for 2 to 3 minutes. Add the flour and tomato paste if using, mix thoroughly and cook an additional minute. Add the liquid and bring to a simmer. Add the potatoes and rosemary. Simmer until the meat is tender, about 1 1/2 hours. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 42377,"Chicken Tacos with Roasted Tomatillo Salsa Verde 2 tablespoons cumin seeds 2 tablespoons coriander seeds 10 tomatillos 1 poblano cl, halved
   1 jalapeno cl, halved
   1 yellow onion, quartered
   8 cloves garlic 1/4 cup agave nectar or honey
   1/4 cup extra-virgin olive oil
   Kosher salt and freshly ground black pepper One 3-pound chicken
   2 to 3 tablespoons grapeseed or canola oil 2/3 cup chopped fresh cilantro
   Juice of 2 limes, plus 6 lime wedges
   8 ounces fresh masa Nonstick cooking spray 6 radishes, thinly sliced 1/3 cup crumbled cotija cheese 1/2 cup chopped fresh cilantro 6 lime wedges Instructions: Preheat the oven to 400 degrees F. Toast the cumin and coriander seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Cool the seeds, and then grind them finely in a spice grinder. Remove the paper husks from the tomatillos and rinse in cool water to remove any sticky residue; pat dry. Put the tomatillos, poblano, jalapeno, onion and garlic in a mixing bowl. Add half the ground cumin and coriander mixture, the agave or honey and olive oil and mix until the vegetables are coated. Season with some salt and pepper. Put the vegetables in a roasting pan. Coat the chicken, including the cavity, with grapeseed or canola oil and season with the remaining spice mixture and some salt and pepper. Put the chicken on top of the tomatillo mixture and roast until a meat thermometer inserted in the thickest part of the breast reads 165 degrees F., about 1 hour. Meanwhile, using your hands, shape the masa into 8 even balls. Cut some wax paper into a few squares slightly larger than the tortilla press. Spray 2 pieces with some nonstick spray. Sandwich a ball of masa between the pieces of wax paper, sprayed sides against the dough, and press in the tortilla press to flatten. Remove the tortilla and set aside. Repeat with the remaining dough, using new pieces of wax paper if necessary. Heat a cast-iron griddle or pan over medium-high heat and cook the tortillas until golden brown, about 30 seconds per side. Keep warm while you finish the chicken.
   Transfer the chicken to a cutting board or platter to rest while you make the salsa verde: Put the vegetable mixture from the roasting pan in a blender along with the half the cilantro and the lime juice and blend until smooth; transfer the salsa to a mixing bowl and season with salt and pepper. When the chicken is cool enough to handle, remove and discard the skin. Using your hands, shred the meat, put it in a mixing bowl and stir in enough of the salsa verde to moisten. Taste and adjust seasoning or add salsa verde as needed. Put any extra salsa verde in a bowl to serve with the tacos. Fill the tortillas with the chicken mixture. Serve hot with the sliced radishes, cotija, the remaining cilantro, lime wedges, remaining cilantro, and additional salsa verde in bowls. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 42378,"Chocolate Milk Shake 3 scoops chocolate ice cream Chocolate syrup 1/2 cup of milk Instructions: In blender combine all ingredients and blend until smooth. Pour into glass and serve. ","[Merlot, Cabernet Sauvignon, Zinfandel]" 42379,"Caramel Chocolate Eclairs 12 empty eclair shells 2 cups caramel pastry cream, chilled 1 cup chocolate ganache, at room temperature Instructions: With a small paring knife, pierce a small hole at each end of each eclair. Put pastry cream in pastry bag fitted with small plain tip. Insert tip into one hole in one eclair and squeeze to fill. Place tip in other hole and repeat. Repeat with each eclair until all are filled. Use a small offset spatula to glaze each eclair with chocolate ganache. Let ganache set before serving. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 42380,"Chicken And Veggie Casserole Frommage 2 cups mixed veggies 4 cooked chicken breasts stuffed with broccoli, sliced 2 cups cheese sauce 2 cups cream 1/3 cup roux (50 percent butter and 50 percent flour stirred until blended) 2 cups cheese, shredded Salt, garlic and cayenne, to taste Instructions: Put your veggies in the bottom of the casserole. Fan the sliced chicken breasts over the top of the veggies. Pour the cheese over the top of all and bake in a preheated 350 degree oven for about 10 minutes or until warm. Bring your cream and roux to a boil. Add in cheese and seasoning and simmer until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 42381,"Pear-Apple Crumble Pie 1 sheet refrigerated pie dough (half of a 14-ounce box) 3 tablespoons all-purpose flour, plus more for dusting 1 1/2 pounds assorted pears (such as Bosc or Bartlett) 1 1/2 pounds assorted apples (such as Gala, Honeycrisp or Golden Delicious) 1/2 cup chopped assorted dried fruit (such as cranberries, apricots and cherries) 1/2 cup chopped assorted dried fruit (such as cranberries, apricots and cherries)
   1/2 cup honey 1/4 cup granulated sugar Finely grated zest and juice of 1 lemon 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon salt 3/4 cup rolled oats 1/2 cup all-purpose flour 1/2 cup packed light brown sugar 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 6 tablespoons cold unsalted butter, cut into small pieces Instructions: Prepare the crust: Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with a fork or your fingers. Refrigerate until firm, about 30 minutes. Meanwhile, make the filling: Peel and thinly slice the pears and apples and transfer to a large microwave-safe bowl; add the dried fruit, honey, granulated sugar, flour, lemon zest and juice, vanilla, cinnamon and salt and toss to coat. Cover with plastic wrap and microwave until the apples and pears are tender and juicy, 5 to 7 minutes. Refrigerate until cold, 10 to 15 minutes. Preheat the oven to 375 degrees F. Make the topping: Whisk the oats, flour, brown sugar, salt and cinnamon in a medium bowl. Using your fingers, work the butter into the oat mixture until small clumps form. Refrigerate until ready to use. Place the pie crust on a baking sheet. Add the filling, slightly mounding it in the center. Press the crumble topping evenly over the filling. Bake until the topping is browned and the filling is bubbling, about 1 1/2 hours. (Tent with foil if the topping browns too quickly.) Transfer to a rack and let cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 42382,"The Tomales Bay Po Boy Sandwich 3 oysters, shucked (recommended: BBQ oysters from Hog Island) 1/4 cup crumbled blue cheese, or more or less to taste Jerry's Winter Orange BBQ Sauce, recipe follows 1 (4-inch) piece sweet San Francisco baguette Organic baby romaine lettuce 2 to 3 slices organic tomato Salt and pepper 1 tablespoon sweet cream butter 4 ounces olive oil 10 cloves garlic, minced 1/4 cup minced organic spring onions 1/4 cup chopped organic fennel 2 to 3 Sante Fe chipotle chiles 1 dried aji cl 1 medium early girl tomato, chopped 2 Clementine tangerines, juiced and pulp reserved 2 blood oranges, juiced and pulp reserved 12 ounces pale ale Instructions: Preheat a grill to medium. Sprinkle oysters with blue cheese and then add 1 teaspoon of Jerry's Winter Orange BBQ Sauce to each oyster. Place shucked oysters, bowl-side down, on the grill. Cook until the oyster meat goes from translucent to opaque and the sauce is bubbling vigorously in the shell. Meanwhile, partially slice the baguette and brush with Jerry's Winter Orange BBQ Sauce. Place baguette on grill to toast. Remove the toasted baguette and fill it with barbecued oysters, baby romaine leaves, sliced tomato, and salt and pepper, to taste. Serve warm. Heat butter and olive oil in a large saucepan over medium heat. Add garlic, onion, fennel, and chiles and saute until onion and fennel are tender; crush the chiles if you want a spicier sauce. Add tomato, juice and pulp from the tangerines and blood oranges, and pale ale; simmer for at least 20 minutes, reducing the heat to maintain a simmer, if necessary. Use leftover sauce with grilled, free-range chicken, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 42383,"Rib-Eye Steak Rub 1/2 cup steak rub 4 tablespoons paprika 2 tablespoons course black pepper 1/2 tablespoon white pepper 1/2 tablespoon cayenne pepper 4 tablespoons rib rub 5 tablespoons minced garlic 1/2 cup brown sugar 6 tablespoons balsamic vinegar 1 tablespoon sea salt 1/4 cup chopped fresh rosemary 1/4 cup chopped fresh tarragon 1/4 cup chopped fresh thyme Olive oil, as needed 15 steaks Instructions: Combine all ingredients, except oil, in a large bowl. While stirring, add olive till the mixture is a \slushy\ consistency. Submerge steaks in mixture, rubbing it into the surface of the steaks. Marinate steaks in mixture for approximately 30 minutes. Preheat grill to 425 to 450 degrees F and place steaks on grill, flipping halfway through. To cook a 16-ounce steak to preferred doneness, cook for: rare, 2 to 3 minutes on each side, medium-rare, 4 to 5 minutes on each side and medium, 6 to 7 minutes on each side ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 42384,"Tidal Pool 4 cups Dashi, recipe follows 1/4 cup soy sauce, more to taste 1/4 cup mirin, boiled for 2 minutes, more to taste Bottled yuzu juice, to taste 8 botan ebi, peeled, heads removed and reserved Cornstarch, for dredging the heads Soybean oil, for frying Daikon sprouts, for garnish Julienned radishes, for garnish Fresh lemon juice, for garnish Salt and freshly ground pepper Kombu, julienned, for garnish 8 pieces west coast uni Shiso leaf, cut in 1/3-inch squares, for garnish Fat choy, reconstituted in water until soft, for garnish Finely julienned scallion greens, for garnish Aka tosaka, rinsed thoroughly 8 1/4-inch thick slices sashimi-quality sea scallop Grated wasabi, for garnish (fresh preferable, but frozen okay) 2 (4-inch) squares kombu 16 cups cold water 3 cups bonito flakes Instructions: In a medium bowl, whisk together the Dashi, soy sauce, mirin, and yuzu. Taste and add more soy sauce, mirin, and yuzu as needed. Refrigerate until cold. Dredge the botan ebi heads in cornstarch. Add enough soybean oil to a skillet to come about 1-inch up the sides and heat the oil until it's hot. Add the botan ebi heads and fry until golden. Transfer to a plate and set aside. Combine the daikon sprouts and radish in a small bowl and toss with lemon juice, salt, and pepper, to taste. Divide the dashi mixture evenly among 8 soup plates. Garnish each bowl with a pinch of kombu, topped with a piece of uni, and then a pinch of shiso. Then make another pile of fat choy topped with 1 botan ebi and a fried botan ebi head. Add a few drops of yuzu juice on top and a pinch of scallion julienne. Make another pile with a little aka tosaka, topped with a slice of scallop, a dab of wasabi, and a bit of the daikon sprouts salad. Rinse the kombu in cold water. Put the kombu in a stockpot with the water. Bring to a boil. Turn off the heat and add the bonito flakes. Let steep for 15 minutes and then strain through cheesecloth. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 42385,"Very Berry Iced Tea 10 black tea bags One 13-ounce jar mixed berry jelly
1/2 cup cranberry juice
2 cups raspberries
Instructions: Bring 4 cups of water to a boil. Add the tea bags to a heatproof container and pour over the boiling water. Allow the tea to steep for 5 minutes, then remove the bags. Meanwhile, put the jelly in a small pot set over medium-high heat. Add the cranberry juice and stir to combine. Bring the berry mixture to a simmer and cook until the jelly is dissolved, about 4 minutes. Strain the berry mixture through a sieve into the tea container (discard any seeds/pulp). Add 6 cups ice cubes to the berry tea and stir to combine. Once cooled, keep refrigerated in an airtight container. To serve, place ice cubes into 8 tall glasses. Add raspberries to each glass. Pour the tea over the ice and berries. ","[Chardonnay, Sauvignon Blanc, Ros, Moscato]" 42386,"Morning Terrace Pizza 1 package Johnsonville? Mild Italian Sausage Links 1 10-12\ baguette, cut in two and sliced open, inside dough removed 3 roma tomatoes, diced 1 1/2 cups fontina, mozzarella or monterey jack cheese, shredded dried red pepper flakes 4 whole eggs pepper, to taste 1/3 cup shredded parmesan cheese 2 Tbsp. fresh chives, chopped Instructions: Position oven rack in center of oven and preheat oven to 400 degrees F. Cut baguette in half and then slice it open to create four equal open-faced pieces. Remove the doughy center, leaving a half inch border close to the edge. In a large skillet, saute sausage until browned. Remove from heat, thinly coin slice and set aside. Top the baguettes evenly with 3/4 of the shredded Fontina cheese. Shake on red pepper flakes to taste. Place sausage pieces evenly on top around the edges. Add the rest of the Fontina and the diced tomatoes. Bake for 5-8 minutes and remove from oven. Using the back of a spoon, lightly make 4 indentations in the center of the baguettes not too close to the crust, pushing some of the ingredients to the sides. Carefully crack an egg into each depression. Grind pepper on each egg, and top with Parmesan Cheese. Return to the oven for 5-7 minutes, until the egg whites are set, but the yolk is still soft. Remove, sprinkle with fresh chives, cut and enjoy! *Always cook sausage to internal temperature of 160 degrees F ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 42387,"Blue Cheese Dip for Veggies 1/2 cup sour cream 2 tablespoons mayonnaise 4 ounces crumbled blue cheese Hot pepper sauce Fresh pepper 2 tablespoons fresh parsley, chopped 1/2 lemon, juiced 1 scallion, sliced Instructions: In medium bowl combine sour cream and mayonnaise. Stir in blue cheese. Squeeze in lemon juice. Add a dash of hot pepper sauce and pepper. Add parsley and scallions. Stir to combine and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 42388,"St. Patrick's Day Green Velvet Cupcake Shamrocks Cooking spray 2 1/2 cups all-purpose flour 2 tablespoons unsweetened cocoa powder (not Dutch process) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 1/4 cups buttermilk, well shaken 1 tablespoon green liquid food coloring 2 teaspoons pure vanilla extract 2 cups granulated sugar 1 cup (2 sticks) unsalted butter, at room temperature 3 large eggs, lightly beaten 1/2 cup all-purpose flour 1 1/2 cups milk 1 1/2 cups (3 sticks) unsalted butter, at room temperature 1 1/2 cups granulated sugar 4 teaspoons pure vanilla extract Pinch fine salt Green liquid food coloring 1/2 cup green sanding sugar, for decorating Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and spray with cooking spray. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk, food coloring and vanilla in a spouted measuring cup; set aside. Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) on medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still on medium, slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed. Fill the prepared liners about 3/4 full of batter. Bake until the cupcakes bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely. For the frosting: Put the flour in a small saucepan. Vigorously whisk in about 1/2 cup milk, making sure to get the whisk into the edges of the pan, until you have a smooth, thick paste. (This step keeps the flour from clumping.) Slowly whisk in the remaining milk until fully incorporated and the mixture is smooth. Cook over medium heat, whisking constantly, until the mixture is very thick, about 5 minutes. (Toward the end of the process, the mixture will become a thick paste; it may seem to be forming lumps, but whisk vigorously and the lumps will disappear.) Scrape into a bowl, press plastic wrap onto the surface and refrigerate until cool, about 45 minutes. Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the butter and granulated sugar on medium speed until very light and fluffy, about 5 minutes. Add the cooled flour mixture a tablespoon at a time and beat until smooth. Switch to the whisk attachment (or continue with the hand mixer), add the vanilla, salt and 3 to 5 drops green food coloring and whip until very light and fluffy, like thick whipped cream, up to 10 minutes with a stand mixer or 12 minutes with a hand mixer. To assemble: Using a sharp serrated knife, cut 3 cupcakes in half vertically, gently sawing through the paper liners; set aside. Frost the remaining cupcakes. Put the sanding sugar on a small plate and roll the edge of each cupcake 3/4 of the way around in the sugar, making a green border around each with a gap on one side. On a large serving platter, arrange 18 cupcakes in groups of three, pushing them together at the gaps, to make 6 shamrock cakes. Dip the tops of the cupcake halves in sugar and wedge a pointy end of 1 half between 2 of the cupcakes in each group to form the stems. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 42389,"Fried Chicken 2 cups buttermilk 1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
2 teaspoons plus 1 tablespoon kosher salt
One 2 1/2- to 4-pound fryer chicken, cut into 8 pieces
2 cups all-purpose flour
1 teaspoon baking soda
Vegetable oil, for frying
Maple syrup, warmed, if desired for serving
Instructions: Stir together the buttermilk, paprika, cayenne and 2 teaspoons of the salt in a large bowl. Add the chicken pieces and submerge them to coat. Allow to sit for at least 30 minutes but ideally as long as possible (up to 2 hours at room temperature or up to 8 hours refrigerated). Preheat the oven to 375 degrees F; set a rack in a rimmed baking sheet. Combine the flour, baking soda and remaining 1 tablespoon salt in a large bowl. Remove the chicken from the soak mixture and add to the flour mixture, turning to coat. Remove, dip again in the soak mixture and then again in the flour mixture. Heat 1 1/2 inches of oil in a very large cast-iron skillet over medium-high heat. When hot, shallow-fry the chicken in batches, turning once, until golden brown and an instant-read thermometer inserted into the thickest part (avoid the bone) registers 165 degrees F, around 15 minutes per side. Transfer the chicken to the prepared baking sheet and place in the oven to finish cooking through if necessary. Serve with warmed maple syrup if desired for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42390,"The Perfect Yellow Cupcake 2 cups sugar 1/2 cup water 4 egg whites 1 pound butter, cut up and softened slightly 1 teaspoon almond extract 1 cup unsalted butter 2 cups sugar 1 1/4 teaspoons vanilla extract 4 eggs 3 cups sifted cake flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup milk Edible pearlized fondant balls (in 3 sizes) Instructions: Make the White Buttercream: Put the sugar in a saucepan fitted with a candy thermometer and pour the water down the walls of the pan to moisten the sugar without letting sugar crystals wash up on the walls of the pan. Run your finger through the center making an X to allow the water to seep into the sugar if it hasn't already. Bring the sugar to a boil over high heat and continue cooking to the \softball\ stage (234 degrees F.).
Meanwhile, in a standing mixer fitted with the whip attachment, whip the egg whites to soft peaks and hold them on low speed until the sugar is ready. When the sugar syrup is has reached the softball stage, turn the mixer up to high and slowly pour the syrup down the side of the mixer. Let it continue to whip to cool down. When it's feeling somewhat cooled but still a little warm, start adding the butter a few pieces at a time until you have a smooth, whipped butter cream. Add the almond extract. Use right away or cover and chill. Re-warm or let sit out to warm up to room temperature to use.
Make the Cupcakes: Preheat the oven to 350 degrees F.
In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Sift together the dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool. (Freeze at this point, if necessary.)
Decorate and Assemble the Cupcakes: Using a small spatula, frost the tops of the cooled cup cakes with the buttercream. Decorate each with a few pearls of fondant.
Tie the cake pull charms to the ends of the ribbons.
Arrange some of the cupcakes on the largest cake stand, leaving the center empty for the base of the next cake stand. Tuck some of the cake pull charms under some of the cupcakes, dangling the ribbons off the edge of the cake stand. Place the next cake stand in the center and repeat. Make as many tiers as you need. Finish the top with flowers, if you'd like. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 42391,"Spinach and Arugula Salad with Orange 1 tablespoon marmalade 1 lemon 1/4 extra-virgin olive oil Salt and freshly ground black pepper 2 to 3 cups young spinach 2 to 3 cups arugula 1 navel orange, peeled and thinly sliced into discs 1/2 small red onion, very thinly sliced 1/4 cup chopped hazelnuts, toasted Instructions: In the bottom of a shallow salad bowl, combine the marmalade with the juice of 1 lemon then whisk in extra-virgin olive oil and season with salt and pepper. Toss greens with oranges and onions and season with salt and pepper. Top with hazelnuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 42392,"Honey Nut Panna Cotta One 1/4-ounce packet unflavored gelatin 1 cup heavy cream
1 cup whole milk
1 cinnamon stick
1 teaspoon vanilla extract
1/4 cup amber honey
1 cup honey-flavored breakfast cereal, such as Honey Nut Cheerios
1 1/2 cups full-fat Greek yogurt
1 pint strawberries, hulled and quartered
1 tablespoon sugar
1 tablespoon lemon juice (1/2 lemon)
Instructions: Dissolve the gelatin in 2 tablespoons warm water and set aside to bloom. In a small skillet over medium heat, bring the gelatin mixture, cream, milk, cinnamon, vanilla, honey and cereal to a simmer. Remove from the heat and let steep for 5 minutes to marry the flavors. Place the yogurt in a large bowl. Strain the milk mixture over the yogurt and whisk to combine. Divide among eight 1/2-cup parfait glasses or ramekins and chill for at least 2 hours. Combine the strawberries, lemon juice and sugar in a small bowl, and let macerate while the panna cotta sets. Serve the panna cotta with the macerated berries. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 42393,"Root Vegetable Gratin 3 pounds assorted root vegetables, peeled (see Tip) and cut into 1/8-inch-thick slices 3 tablespoons extra-virgin olive oil, divided 1 cup thinly sliced shallots 1 1/3 cups low-fat milk, divided 3 tablespoons all-purpose flour 1 1/2 cups finely shredded Gruyere cheese, divided 1 tablespoon chopped fresh thyme, or 1 teaspoon dried 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 cup fresh whole-wheat breadcrumbs, (see Tip) Instructions: Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. If using parsnips, quarter lengthwise and remove the woody core before cutting into 1/8-inch thick slices. Cook vegetables in a large pot of boiling water until barely tender, about 5 minutes. Drain. Heat 2 tablespoons oil in a medium saucepan over medium heat. Add shallots and cook, stirring occasionally, until light brown, 3 to 4 minutes. Add 1 cup milk and bring to a simmer. Combine flour and the remaining 1/3 cup milk in a small bowl to make a smooth paste; stir into the hot milk and cook, whisking constantly, until the sauce bubbles and thickens, 1 to 2 minutes. Remove from the heat. Stir in 3/4 cup cheese, thyme, salt and pepper. Combine breadcrumbs, the remaining 3/4 cup cheese and 1 tablespoon oil in a bowl. Layer the vegetable slices in the prepared baking dish. Pour the cheese sauce over the top and top with the breadcrumb mixture. Bake the gratin until it is bubbling and the top is golden, 30 to 40 minutes. Let cool for 10 minutes before serving. Tips: Beets, carrots and parsnips are easily peeled with a vegetable peeler, but for tougher-skinned roots like celeriac, rutabaga and turnips, removing the peel with a knife can be easier. Cut off one end of the root to create a flat surface to keep it steady on the cutting board. Follow the contour of the vegetable with your knife. If you use a vegetable peeler on the tougher roots, peel around each vegetable at least three times to ensure all the fibrous skin has been removed. To make fresh breadcrumbs, trim crusts from country-style whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup crumbs. Nutrition: Per serving: 276 calories; 13 g fat (5 g sat, 6 g mono); 25 mg cholesterol; 30 g carbohydrates; 12 g protein; 6 g fiber; 357 mg sodium; 604 mg potassium. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 42394,"Quick and Easy Pickles 3 1/2 ounces sea salt (about 1/3 cup plus 1 tablespoon) 1/2 cup apple cider vinegar 8 cups bottled water 1 1/2 pounds kirby cucumbers, thoroughly washed and dried Few sprigs fresh dill, washed and dried Instructions: Mix the sea salt, apple cider vinegar, and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in a container large enough to hold the brine. Place the dill sprigs in amongst the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container.
Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.
The pickles will last for up to a few weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 42395,"Natina Corn 2 tablespoons butter 1/2 cup low-sodium chicken stock 6 sprigs fresh thyme 1 (12-ounce) package frozen corn 1/4 cup sour cream Salt and freshly ground black pepper Cayenne pepper, for garnish Instructions: In a saucepan on medium-high heat, add the butter, chicken stock and thyme. Simmer until the thyme wilts slightly, about 8 minutes. Add the corn and stir to break up any chunks. Simmer for about 10 minutes. Remove from the heat, remove the sprigs of thyme, add the sour cream and season with salt and pepper. Stir to blend, and then serve with a dash of cayenne pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42396,"Irene's Sweet Koulourakia 3/4 pound butter 1 1/4 cups sugar 2 eggs, plus 2 eggs, for glaze on top 2 tablespoons orange juice with no pulp 2 tablespoons pure vanilla extract 3/4 teaspoon baking soda 1 1/2 teaspoons baking powder 5 1/4 cups flour Instructions: All the ingredients should be at room temperature. Preheat the oven to 350 degrees F. Cream the butter for 5 minutes in a large mixing bowl. Add sugar to the mixture and beat another 5 to 7 minutes. Add eggs and beat until blended. Add the orange juice and the vanilla extract. In a large bowl combine the baking powder and baking soda with about 1 cup of flour and stir in the egg mixture slowly. Add the remaining cups of flour gradually. The dough is ready when it leaves the sides of your mixing bowl completely. The dough is soft and pliable. Using a Swedish meatball scoop, begin cutting balls out of the dough. Roll out the dough balls in long rope like portions, fold over in half and twist. Place the cookies on a greased baking pan. Beat the 2 eggs in a small bowl to make the glaze. Brush the cookies on the pan with the glaze and bake in the oven for 25 minutes until golden brown. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 42397,"Sour Passion Gummi Entrails 3/4 cup passion fruit puree 1/2 cup applesauce 1 cup corn syrup 2 cups granulated sugar, plus more for dredging 1 tablespoon apple pectin 1 tablespoon lemon juice Instructions: Place the passion fruit puree, applesauce and 1/4 cup corn syrup in a heavy-bottomed 2-quart pot. Turn the heat to medium-low and warm up the puree. Meanwhile, mix 1/4 cup of the sugar with the apple pectin. When the puree is warm, whisk in the sugar and pectin mixture. Whisk to combine. Turn up the heat to medium and bring the mixture to a boil. Add the remaining sugar and corn syrup. Cook, stirring continuously, until a candy thermometer inserted into the pot reads 223 degrees F, 6 to 8 minutes. Remove from the heat and stir in the lemon juice. Spread the mixture over a silicone baking sheet. It should be about 1/8-inch thick. Allow to set, about 3 hours. When set, cut 5-inch strips and dredge them with sugar. Keep in an air-tight container at room temperature. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 42398,"Santa Fe Burger 1 large poblano cl 2 1/2 tablespoons canola oil Kosher salt and freshly ground black pepper 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean) 4 hamburger buns, split; toasted, if desired (see below) 12 blue or yellow corn tortilla chips 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 1 1/2 cups whole milk 8 ounces Monterey Jack cheese, coarsely grated (about 2 cups) Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Put the cl on a rimmed baking sheet, rub with 1 tablespoon of the oil, and season with salt and pepper. Roast in the oven until the skin of the cl is blackened, about 15 minutes. Remove the cl from the oven, place in a bowl, cover with plastic wrap, and let the cl steam for 15 minutes. Peel, stem, and seed the cl and then coarsely chop it. To make the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; season with salt and pepper. Keep warm. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the remaining 1 1/2 tablespoons oil. See how Bobby cooks perfect burgers Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, chips, and some of the poblano. Cover with the bun tops and serve immediately. Toasted Burger Buns I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 42399,"Chocolate Bundt Cake with Candied Cherry Sauce Nonstick cooking spray 1/2 cup unsweetened cocoa powder 2 sticks unsalted butter 1 1/2 cups granulated sugar 4 large eggs 1/2 cup sour cream 1 teaspoon orange zest 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 cup whole milk 2 cups dried cherries 1/4 cup confectioners' sugar 2 tablespoons dark rum 1/2 teaspoon vanilla extract One 1-inch strip lemon peel Juice of 1/2 lemon Juice of 1/2 orange 1 cinnamon stick 2 tablespoons unsalted butter Instructions: Preheat the oven to 325 degrees F. Spray a 14-cup Bundt pan with nonstick spray. For the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until pale yellow, 3 to 4 minutes. Scrape down the sides of the bowl regularly. With the mixer on low, add the eggs, one at a time, until fully incorporated. Add the sour cream, orange zest and vanilla, and then mix until smooth. Sift together the flour, cocoa powder and baking powder. Fold in half the sifted dry ingredients, and then half the milk. Mix together, and then add the remaining dry ingredients and milk. Scrape the batter into the greased Bundt pan and bake in the center of the oven for 1 hour. When done, a cake tester inserted into the center of the cake will come out clean. Cool in the cake pan for 10 minutes before inverting and carefully removing the cake from the pan. For the cherry sauce: Combine the cherries with 1/3 cup water, confectioners' sugar, rum, vanilla, lemon peel, lemon juice, orange juice and cinnamon stick in a medium saucepan. Simmer until the cherries are tender and the sauce is lightly syrupy (it will thicken further when cooled), 12 to 15 minutes. Remove from the heat, discard the lemon peel and cinnamon stick. Add the butter and stir to combine and melt. Serve with the sliced chocolate Bundt cake. ","[Merlot, Cabernet Franc, Pinotage, Tempranillo]" 42400,"Doughnut Tree 1 container creamy white frosting 2 (13-ounce) boxes mini powdered sugar doughnuts or donut holes (recommended: Hostess) Green jelly candy mint leaves Blue jelly beans Instructions: Special equipment: styrofoam cone and toothpicks Fill a zip top bag with icing. Snip a small corner of the bag to make a piping bag. Place the styrofoam cone on a plate and frost with icing. Starting at the base and working up, secure mini doughnuts to the cone with toothpicks. Using the piping bag fill in the gaps between doughnuts with icing. In the larger gaps between the doughnuts, place candy mint leaves secured with toothpicks and blue jelly beans. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 42401,"Ravioli with Radicchio and Sage Kosher salt 5 tablespoons unsalted butter 1 small yellow onion, finely chopped 2 heads radicchio (about 9 ounces each), cored and cut into 1-inch pieces Freshly ground black pepper 12 ounces cheese ravioli 2 tablespoons fresh sage leaves, chopped Instructions: Bring a large, wide pot of salted water to a boil. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onions, sprinkle with salt and cook, stirring occasionally, until tender, about 4 minutes. Increase the heat to medium-high, add half the radicchio, sprinkle with salt and pepper and cook, stirring and turning, until tender, about 5 minutes. Transfer everything to a medium bowl. Melt 2 tablespoons of the remaining butter in the skillet; add the remaining radicchio, sprinkle with salt and pepper and cook, stirring and turning, until tender, about 5 minutes. Return the first batch of vegetables to the skillet, stir to combine, remove from the heat and cover to keep warm. While cooking the radicchio, add the ravioli to the pasta water, stir well and cook until just tender, about 6 minutes. Reserve 1/3 cup of the pasta water, then strain the ravioli in a colander. Melt the remaining 1 tablespoon butter in the pasta pot over low heat. Add the sage and cook, stirring, about 1 minute. Add the ravioli and toss to coat with sage butter. Add the vegetables and stir well. Add 3 tablespoons of the reserved pasta water and toss to coat. The ravioli should be nicely slicked; if it seems dry, add the remaining water a tablespoon at a time. Season with salt and pepper. Divide the ravioli among four warm bowls and serve. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]

" 42402,"Light Strawberry Shortcake 1 1/2 cups all-purpose flour, plus more for dusting 3 tablespoons granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon fine salt 3 tablespoons cold salted butter, cut into small pieces 1 tablespoon grated lemon zest 1 large egg, slightly beaten 1/2 cup plus 1 tablespoon low-fat buttermilk 1 tablespoon sliced almonds 4 cups strawberries, hulled and sliced 2 to 3 tablespoons granulated sugar (depending on the ripeness of the berries) 2 teaspoons grated orange zest plus 1 tablespoon orange juice 1 cup 0 percent or 2 percent fat Greek yogurt, for serving Confectioners' sugar, for dusting, optional Instructions: For the shortcakes: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment. = Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal. Whisk together the lemon zest, egg and 1/2 cup of the buttermilk in a small bowl. Add to the flour mixture and lightly mix with your hands or a spoon until the dough just comes together. Do not overmix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7-inch round about 1/2 inch thick. Cut into 8 equal wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the almonds. Bake until golden brown, 12 to 15 minutes. For the filling: Combine the strawberries, granulated sugar and orange zest and juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes. Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and yogurt. Cover with the shortcake tops. Dust with the confectioners' sugar if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 42403,"Roasted Potato Wedges 2 large russet potatoes 4 tablespoons (1/2 stick) butter
1 teaspoon chopped fresh parsley
1 clove garlic, finely minced
Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper (or use a nonstick baking sheet). Cut the potatoes into 8 wedges each and arrange on the prepared baking sheet. Melt the butter over low heat, add the parsley and garlic and give the mixture a quick whisk. Brush the butter mixture over all sides of the potato wedges. Reserve the remaining butter mixture. Season all sides of the potato wedges with salt and pepper. Bake until the potatoes are golden brown and easily pricked with a fork, 40 to 50 minutes. About halfway through the cooking time, be sure to flip the potatoes over. Drizzle the remaining butter mixture over the cooked potatoes and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42404,"Southern Slaw 1/2 cup cider vinegar 2 tablespoons sugar 2 tablespoons ranch dressing 1/2 cup chopped fresh cilantro leaves 1 (16-ounce) bag tri-color cole slaw Instructions: In a medium bowl, mix together cider vinegar, dressing, cilantro, and sugar. Add coleslaw and toss together. ","[Chardonnay, Sauvignon Blanc, Riesling]" 42405,"Cupcakes with Piped Flowers 1 1/2 cups (3 sticks) unsalted butter, melted 2 1/4 cups sugar 4 large eggs 2 large egg yolks 1 teaspoon vanilla extract 3 cups cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 8 tablespoons unsalted butter 2 tablespoons shortening
4 cups confectioners' sugar
4 to 6 tablespoons cream
food coloring Instructions: To make the cupcakes:
Preheat the oven to 350degreesF with a rack in the center of the oven. Line muffin tins with 16 \Texas\ liners or 24 regular cupcake liners. Sift together the flour, baking powder, baking soda and salt, set aside. Combine the melted butter with the sugar in a stand mixer fitted with a paddle attachment, beat on medium speed for 1 minute. Add the eggs, egg yolks and vanilla, mix on medium speed for 3 minutes.
Add a third of the flour mixture to the butter mixture and mix to combine on low speed. Add half of the buttermilk and mix to combine. Repeat with another third of the flour and the rest of the buttermilk, ending with the last third of flour, mixing after each addition. Mix the cake batter on medium-low speed for 1 minute. Scoop the batter into the cupcake liners, not filling more than half way. You may end up having to fill a few more cupcake liners, but don't overfill.
Bake for about 20 minutes, or until a tester comes out clean. Let the cupcakes cool completely before decorating. To make the Frosting: Cream together the butter, shortening and sugar until perfectly smooth. Add the cream one tablespoon at a time until it is nice and creamy, but still holds its shape. Cover tightly if you don't use it immediately or it will develop a crisp crust. You can use it white or tint the frosting with food coloring. I usually divide the frosting into a few bowls and color each a different color. Cover the frosting when not using. To decorate your cupcakes with roses: Using a disposable pastry bag, fitted with a large rose tip (Ateco #128) and an extra large rose nail (Ateco #914) you can create these large colorful roses. Start by lining up the narrow end of the rose tip with the seam of the pastry bag. Place a thin line of the food coloring along the seam of the bag, that leads to the narrow end of the tip. Fill the bag half way with the frosting.
Once your pastry bag is set up with frosting you will create a mound of frosting on the rose nail. This will be the base of your rose. If the mound is too small your rose will tip over as you are piping it. Making it nice and broad along the bottom is key. Hold the bag at a 45degrees angle, wide end of the tip touching the mound you just created, near its top. The narrow end of the tube should be nearly straight up and pointing toward the center of the nail.
Squeeze out a ribbon of frosting and turn the nail, holding it between your thumb and forefinger, counter clockwise; swing the rose tip up, around the top of the mound and back down to the starting point. This creates the rose bud. Now make the first row of 3 petals. Hold the tip so the wide end is touching the mound about half way up, starting right where the bud finished off. Tilt the narrow end of the tip slightly away from the center. Squeeze out the frosting, turning the nail counterclockwise and move the tip up (increase the pressure) and then down (decreasing the pressure) in an arch. Form all three petals in this way, starting each one where the last petal finished. Pipe a second row of 5 petals, under the row you just finished. Tilt the tip out even more with this row so the petals appear to be opening up. Overlap the petals to hide any openings between them. You can stop at this point or continue on with a third row of 7 petals. It may take you a few roses to get the hang of it, but then it will go together very fast. Once you are happy with the size and shape of your rose, take a pair of kitchen shears and cut the base of the rose off of the nail. You will want to cut only part way through, so you can lift up the rose on the blades of the shears. Then place the rose on the cooled cupcake. You can pipe leaves at the base of the rose with a leaf tip. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42406,"Ragand#250;andreg; No Frying Chicken Parmesan 3/4 cup plain dry bread crumbs 1/2 tsp. Italian seasoning 1/4 tsp. garlic powder 6 boneless, skinless chicken breast halves (about 2 lbs.) 1 egg, beaten 1 jar (1 lb. 10 oz.) Rag? Old World Style? Pasta Sauce 1 cup shredded part-skim mozzarella cheese (about 4 oz.) 12 ounces pasta, cooked and drained Instructions:

1. Preheat oven to 400 degrees. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; turn to coat.
2. Arrange chicken in 13 x 9-inch baking dish. Bake 20 minutes.
3. Pour Pasta Sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve with hot pasta. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 42407,"Cuban Sandwich 4 hoagie rolls 2 tablespoons yellow mustard 1/4 pound baked ham, thinly sliced 1/4 pound roast pork, thinly sliced 1/4 pound provolone cheese, thinly sliced 10 thin dill pickle slices, approximately 2 whole pickles 1 tablespoon unsalted butter, room temperature Instructions: Slice the bread horizontally in half, leaving 1 edge intact. Lay the bread open and spread each side with the mustard. Divide the ingredients evenly among the slices of roll. Start with the ham followed by the pork, cheese, and dill pickles. Bring the tops and bottoms together. Heat your panini maker or sandwich press. Butter each side of the press. Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and browned, approximately 10 minutes. If you don't have a sandwich press, you can heat 6 fireplace bricks wrapped in foil, in a 500 degrees F oven for 1 hour and then press the sandwich between them for 10 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 42408,"Raspberry Prosecco Cocktail 1 tablespoon Raspberry Syrup, recipe follows 1 tablespoon fresh lemon juice
   Chilled prosecco, for serving
   1 cup sugar 2 tablespoons fresh lemon juice
   2 pints raspberries
   Instructions: Add the Raspberry Syrup and lemon juice to the bottom of a champagne flute. Fill the glass with prosecco. Place the sugar and 2 cups water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Add the lemon juice and raspberries and simmer, stirring occasionally, until the raspberries have broken down, about 10 minutes. Pour the mixture through a strainer and return to the pot. Simmer over medium heat until the syrup has thickened, about 10 minutes more. Let cool completely, then pour into an airtight container and store in the refrigerator for up 2 weeks. ","[Prosecco, Moscato, Vinho Verde, Cava]" 42409,"Citrus Jalapeno Glazed Ham One 8- to 10-pound bone-in, smoked, fully-cooked ham, butt or shank portion 2/3 cup fresh lemon juice (3 to 4 lemons) 1/3 cup fresh lime juice (about 4 limes) 1/2 cup hot pepper jelly 1 teaspoon Worcestershire sauce 1 jalapeno, halved, seeded and sliced Instructions: Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast the ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.
   Meanwhile, whisk together the lemon and lime juices, pepper jelly, Worcestershire sauce and jalapeno in a small saucepan. Bring to a simmer and reduce until thickened to about 3/4 cup, about 20 minutes.
   Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush half of the glaze all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze until glossy, glazed and well browned, about 45 minutes more. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42410,"Paprika Biscuit Tops 2 cups cake flour 1 tablespoon sweet Szegedy paprika 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon salt 4 ounces cold butter, cut into pea-sized bits 1/2 cup fresh corn kernels 1/4 cup minced onion 2 cloves garlic, minced 1 small jalapeno, minced 1 teaspoon chopped fresh sage 1/2 cup cream Instructions: In a large bowl, stir together the flour, paprika, sugar, baking powder and salt. Using a flat beater attachment on an electric mixer, work in the butter until the mixture resembles coarse meal. Mix in the corn, onion, garlic, jalapeno, sage, and cream and to form a soft dough. Knead for about 10 seconds, then lightly flour, and pat out 3/4 inch thick. Refrigerate for at least 1 hour until firm. Set a rack in the middle of the oven and preheat to 375 degrees F. Cut out 2 1/4 inch round biscuits and arrange them at 2-inch intervals on a nonstick or parchment lined cookie sheet. If necessary, gently pat the scraps together, re-chill for 10 minutes and cut more biscuits to make a total of 8. Bake the biscuits for 20 minutes, or until slightly tanned and springy. Set the cookie sheet on a rack to cool. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 42411,"Birthday Party Clown Cupcakes 1 box vanilla cake mix 1 1/4 cups milk 2 (12-ounce) containers vanilla frosting, plus more for extra cupcakes 1/4 to 1/2 cup confectioners' sugar Red or yellow food coloring 12 sugar cones 1/4 cup piping gel Red and yellow sanding sugar Shoestring licorice 12 small red gumballs Mini candy covered chocolate candies (recommended: M and M's) Large multi color nonpareil sprinkles, for extra cupcakes Instructions: Preheat oven to 350 degrees F. Line 2 (12 cup) muffin tins with white paper liners.
   Make the cake mix according to package instructions, substituting the milk for water. Pour the batter into the lined muffin tins and bake until golden and a toothpick inserted in the center comes out clean, about 12 to15 minutes. Remove the tins from the oven and let them cool completely on a wire rack.
   In a large bowl, using a hand mixer, beat the frosting with enough confectioners' sugar to create a stiff consistency. Remove about 1/2 cup of the frosting and color it with either red or yellow food coloring. Put the frosting into a pastry bag or resealable plastic bag fitted with a small star tip.
   When the cupcakes are cool, frost the top of 12 cupcakes with an offset spatula. (Reserve the remaining cupcakes for a centerpiece or frost if you have more guests). Put each cupcake into a red or yellow liner. The liners will not fit snugly but will resemble a frilly clown's collar.
   To decorate: Write the name for each guest on colored flags. Using a small amount of rubber cement fold 1 edge over the top of the toothpick to attach. Using a serrated knife cut about 1 1/2-inches off the bottom of the sugar cones. Using pastry brush, coat each lightly with piping gel. Roll 6 cupcakes in yellow sanding sugar and the other 6 in the red. Firmly but gently insert the flag into the top of each cone. Put the cones slightly towards the back of each cupcake. Snip the licorice into 12 (2-inch) pieces for mouths, and approximately 120 (1- pieces) for hair. A clean pair of tweezers is helpful for attaching the hair along the base of the sugar cone. Add a gumball to each for a nose and either 2 brown or blue candy coated chocolates for eyes. Pipe small stars with colored frosting along the base of the cones and hair and along the base near the top of the liner.
   For extra cupcakes: Divide some white frosting into 2 small bowls and color 1 with red coloring and 1 with yellow. Fit 2 pastry bags with a star tip and fill each with 1 color of the frosting. Pipe a swirl of red frosting onto 6 cupcakes and a swirl of yellow on the remaining cupcakes. Sprinkle each cupcake with nonpareil sprinkles.
   Arrange all of the cupcakes on a cupcake stand and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 42412,"Pan-Fried Halibut Fillets with Roasted Vegetable cl Broth 2 tablespoons unsalted butter 1/2 cup finely diced red onion 2 cloves finely chopped garlic 1 cup white wine 3 cups fish stock 1 roasted red bell pepper, seeded and peeled and thinly sliced 1 roasted yellow bell pepper, seeded and peeled and thinly sliced 1 roasted poblano, seeded and peeled and thinly sliced 8 cloves roasted garlic 12 roasted shallots 12 roasted pearl onions Salt and freshly ground pepper Honey 2 tablespoons olive oil 1 tablespoon unsalted butter 4 halibut fillets, 6 ounces each Salt and freshly ground pepper 1/2 sage leaves 1/2 cup parsley leaves 2 garlic cloves 3 tablespoons pine nuts 2 tablespoons grated Parmesan 1/2 cup olive oil Salt and freshly ground pepper Instructions: In a medium saucepan over medium heat, melt the butter and sweat the onion and garlic. Add the wine, raise the heat to high, and reduce the liquid completely. Reduce the heat to medium, add the stock and half of the roasted peppers, poblano, garlic, shallots and pearl onions, reserve the remaining vegetables, simmer for 30 minutes. Pure the mixture in a blender or processor, or in the pan with a hand-held blender. Season to taste with salt and pepper and honey. Place a fillet in a bowl and ladle the broth around it. Garnish with the remaining roasted vegetables and sage pesto. In a medium skillet over medium-high heat, heat the oil until it begins to smoke and then add the butter. Season the fillets with salt and pepper to taste on both sides and cook for 2 to 3 minutes on each side. In a food processor, combine the sage, parsley, garlic, pine nuts and cheese and process for 20 seconds, slowly adding the olive oil while the machine is running. Transfer to a mixing bowl and season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 42413,"Roasted Tomatillo Salmon 1 1/2 pounds small tomatillos, husked, rinsed and sliced into 1/2-inch rounds 2 cups sliced red onion 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1 2-pound Atlantic salmon fillet 1 lemon, cut into thin slices 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh cilantro Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. In a bowl, toss the tomatillos and red onion with the olive oil, and salt and pepper to taste. Spread on the prepared baking sheet and top with the salmon fillet. Season the salmon with salt and pepper and top with the lemon slices, chopped chives and chopped cilantro. Roast 20 to 30 minutes for rare to medium rare. Transfer the salmon to a serving platter and return the tomatillo and onion mixture to the oven. Continue to roast until tender and caramelized, about 5 minutes more. Serve the tomatillos and onions alongside the salmon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42414,"Chicken with Wild Mushroom and Balsamic Cream Sauce Salt 1/2 pound orzo pasta 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4 boneless, skinless chicken breasts, 6 ounces Pepper 2 tablespoons butter 12 cremini or baby portobello mushrooms, sliced 12 shiitake mushrooms, stems removed and sliced 12 white mushrooms, sliced 2 large cloves garlic, chopped 1 tablespoon thyme leaves, a couple of sprigs, chopped 2 large shallots, thinly sliced 2 tablespoons all-purpose flour 1 1/2 cups chicken stock 1 tablespoon balsamic vinegar, eyeball it 3 tablespoons heavy cream or half-and-half, a couple turns of the pan 1/4 cup chopped flat-leaf parsley, a generous handful Instructions: Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente. Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm. Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute. To serve, pile orzo on dinner plates and top with the sliced chicken and sauce. ","[Pinot Grigio, Chianti, Tempranillo, Garnacha]

" 42415,"San Remo Cocktail 1 1/2 ounces sweet vermouth, such as Carpano Antica 1 ounce elderflower liqueur, such as St. Germain 1 ounce orange juice 1 ounce bitter orange liqueur, such as Campari 1/2 ounce bourbon Juice of 1/2 lime Ice Orange twist, for garnish Instructions: Combine the vermouth, elderflower liqueur, orange juice, orange liqueur, bourbon and lime juice in a shaker filled with ice. Shake well and strain over ice in a rocks glass. Garnish with the orange twist. ","[Bourbon, Brandy, Port]" 42416,"Thai Place Phad Thai Chicken Thai Hot One 16-ounce package medium-size rice noodles 3 tablespoons vegetable oil 4 ounces sliced chicken breast 2 eggs 1 ounce diced white onion 2 teaspoons Spanish paprika 2 ounces fish sauce 2 ounces distilled amber vinegar 2 ounces tamarind nectar or puree 1/2 cup sugar 3 tablespoons ground and roasted Thai cl 2 ounces sliced green cabbage 2 ounces sliced green onions 2 ounces fresh peanuts, ground and roasted 2 ounces fresh bean sprouts 1 fresh lime, cut into wedges Instructions: Soak the noodles in cold water for 4 hours, and then drain.
Heat a medium wok over high heat for 2 to 3 minutes. Add the oil to the hot wok and swirl using a ladle. Allow the oil to heat to almost the smoke point. Add the chicken and cook for 30 seconds. Then add the eggs and cook for 1 to 2 minutes. Don't stir the eggs too much. You don't want to make scrambles eggs; you want the bottom of the eggs to get crispy to keep your wok as nonstick as possible. Keep the eggs separate from the chicken as best as you can.
When the eggs and chicken begin to brown, add the white onions and the noodles. Toss the noodles and stir occasionally to loosen the noodles and cook evenly. After 1 to 2 minutes the noodles should begin to soften. Add the paprika, fish sauce, vinegar and tamarind. Cook for 1 to 2 more minutes, and then lower heat to medium. Add the sugar, Thai cl, cabbage and green onions. Cook for about 1 minute. After the noodles begin to caramelize with the sugar, it is done. Serve topped with the ground peanuts, fresh bean sprouts and a lime wedge.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42417,"Littleneck Clams with Tamarind-Tomato Broth, Scallion, Ginger and Cellophane Noodles 3 ounces tamarind paste (in brick form) 1 tablespoon palm sugar 1 stalk lemongrass, smashed 3 cloves garlic, mashed and minced 16 littleneck clams 1/2 cup cornmeal 4 cups whole plum tomatoes (fresh or canned), crushed 4 ounces cellophane noodles 2 tablespoons ginger juice (from grated and squeezed fresh ginger) 3 tablespoons thick sweet soy sauce (called kecap manis) 1 bird's eye cl, minced 8 Thai basil leaves, stacked, rolled and thinly sliced (called chiffonade) 3 tablespoons Thai fish sauce 1 scallion, thinly sliced 1 medium lemon, zested Instructions: In a pot, combine all the tamarind, palm sugar, lemongrass and 2 1/2 cups water and bring to a boil. Mash the mixture with a potato masher. Strain the stock through a fine-mesh strainer lined with cheesecloth while pressing with the back of a wooden spoon. (This can be done 4 to 5 days in advance.) Keep refrigerated until needed. Purge the clams: In a bowl, combine the clams, cornmeal, and 4 cups of cold water. Place in the refrigerator for about 30 to 40 minutes, to clean out any sand. Remove the clams from the water and discard the water. Pass the tomatoes through a food mill to remove the seeds (they can be bitter), so that only the juice remains. Set aside. Bring a pot of water to a boil and cook the cellophane noodles for 4 to 6 minutes, or until done. Strain and put 1/2 cup each of the noodles in 4 wide soup bowls. In a wok fitted with a steamer rack (or circular cake rack), bring the tamarind stock, ginger juice, and tomato juice to a boil. Place the clams on the rack, cover, and cook until they open and release their juice into the broth. Divide the clams among the soup bowls, leaving the broth in the wok. Stir the sweet soy sauce, minced cl, and basil into the broth and simmer for 1 minute. Remove from the heat and stir in the fish sauce. Ladle the broth over the clams and garnish with scallions and lemon zest. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 42418,"Croissants 1/4 cup warm water 1/2 ounce compressed yeast or 1 package (1/4-ounce) active dry yeast 4 cups unbleached all-purpose flour, plus 2 tablespoons 3 tablespoons sugar 2 1/2 teaspoons salt 1/4 cup cold unsalted butter, cut into bits 1 cup milk 1 1/2 cups cold unsalted butter 1 large egg 1 tablespoon milk Instructions: Make the dough: In a small bowl combine the water and yeast and let proof for 5 minutes. In a food processor combine the flour, sugar and salt and process to combine -- about 30 seconds. Add the butter and process until mixture resembles fine meal. With the motor running add the yeast mixture and the milk, in a stream, and continue to process until a dough is formed. Transfer dough to a lightly floured surface and gently knead for 1 minute. Wrap in plastic and chill for at least 30 minutes, or overnight. On a lightly floured surface pat the rested dough into a 10 by 4-inch rectangle. Roll the dough into a 14 by 9-inch rectangle. In a bowl with an electric mixer beat the butter with remaining 2 tablespoons flour until it is pliable but still cold and firm. Between sheets of parchment or waxed paper roll the butter into a rectangle large enough to cover two-thirds of the dough with a one-inch border all around. Using parchment paper, invert butter onto the bottom two-thirds of the dough, leaving a 1-inch border all around. Fold the top-third of the dough down over the top half of the butter. Fold the bottom third up over the top (like a letter) and pinch edges to seal. Turn dough over, seam side down, give it one quarter turn and roll lengthwise into a 20 by 10-inch rectangle. Turn the dough over, seam side up, and fold like a letter. This is one turn. Chill dough, wrapped in plastic, for 30 minutes, or until firm. Arrange dough on lightly floured surface, with folded edge to your left, and roll lengthwise into a 20 by 10-inch rectangle. Fold and chill as before. Repeat process two more times, giving the dough four turns in all. After the fourth turn chill dough for at least 3 hours, or overnight. Line two baking sheets with parchment paper. Form the croissants: On a lightly floured surface roll the dough into a 25 by 14 by 1/4-inch rectangle. Halve the dough lengthwise into two 7-inch strips. Using a pastry wheel or a long chef's knife, cut the strips into triangles, each with a base of 4 to 5 inches. Beginning with the base of each triangle, fold 1/4-inch of the dough over onto itself and begin rolling the triangle up to the point. Gently stretch the dough by pulling on the tip as you roll it. Repeat with the remaining triangles. If dough becomes soft, chill. Transfer the croissants to the baking sheets as they are formed spacing them 2 inches apart. Make the glaze: in a bowl whisk together the egg and milk. Brush the croissants with the glaze and let rise, uncovered, in a cool place (about 65 to 75 degrees) for 1 1/2 to 2 hours. Let croissants rise in a warmer place (about 75 to 80 degrees) for 1 1/2 hours more, or until almost doubled in size. Brush once more with the glaze and place on the center rack of a preheated 400 degree oven for 15 to 17 minutes, or until golden brown. Transfer to racks to cool. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42419,"Corn and Poblano Lasagna 4 tablespoons unsalted butter, divided 3 cloves garlic, minced, divided 2 cups fresh corn kernels (from about 2 ears), or frozen and thawed 2 cups heavy cream 1 teaspoon fresh thyme Salt and freshly ground black pepper 1/2 cup thinly sliced white onion 1 large zucchini, thinly sliced lengthwise 4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips 12 (7 by 3-inch) no-boil lasagna sheets 2 cups shredded Oaxaca cheese, or mozzarella Instructions: Preheat the oven to 350 degrees F. Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper. Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat. Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil. Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 42420,"Purple Rice Noodle and Corn Wine Soup: Hu Tieu Thiem 1 green banana 68 ounces (8 1/2 cups)/2 liters Bac Ha corn wine 28 ounces/ 800 g fresh purple rice noodles, sliced 3/4-inch/2 cm wide 17 1/2 ounces/ 500 g pickled mustard green, liquid reserved 1 bunch saw tooth coriander, finely sliced 1 bunch rice paddy herb, finely sliced 1/2 cup crushed roasted peanuts 1 tablespoon dried cl flakes Instructions: In a large clay jar, place the green banana together with corn wine. Cover and allow the banana to ferment for 1 week. Distribute the noodles among 4 separate bowls. Pour in 1 cup corn wine and 1/4 cup reserved pickled mustard greens liquid. Place a tablespoon of pickled mustard greens onto the noodles, followed by sawtooth coriander and rice paddy herb. Garnish with peanuts and cl flakes. Serve cold. ","[Chenin Blanc, Gewrztraminer, Riesling, Gavi]" 42421,"Strawberry Filled Cannoli 1 package strawberry mousse 1 cup milk 6 strawberries, cleaned and hulled 1 bottle chocolate syrup 6 to 8 blackberries 2 pre-made, chocolate dipped cannoli Powdered sugar, for garnish Instructions: In a mixer, whip the mousse and milk on high speed until the mouse is thickened. Finely chop 4 of the strawberries, and add them to the mousse. Blend for 1 more minute and refrigerate for a least an hour. Spoon mousse mixture into a piping bag. Pipe the cannoli shells full of the mousse. Make a design on the serving plate with the chocolate syrup. Slice the remaining strawberries, and place around the plate with the blackberries. Place the cannolis in the middle of the plate. Garnish with powdered sugar. ","[Prosecco, Moscato, Riesling, Sparkling Shiraz]" 42422,"Grilled New York Strip Steaks Kosher salt and freshly ground black pepper 2 teaspoons light brown sugar 2 teaspoons ground coffee (regular or decaf) 1 teaspoon (dried) granulated garlic 1 teaspoon chipotle cl powder 1 teaspoon crushed red pepper flakes 3 (1 1/2-inch-thick) New York strip steaks 1 1/2 tablespoons good olive oil Instructions: In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Rub the steaks on both sides with the spice mix, using it all. Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat. When ready to cook, heat enough charcoal to cover half of the grill (I fill a charcoal chimney 3/4 full). Pour a layer of hot coals on one side of the grill, leaving the other side empty. Cook the steaks on the hot side of the grill for exactly 2 minutes on one side, turn them over, and cook for exactly 2 minutes on the other side. Move the steaks to the cool side of the grill, put the lid on, check to be sure the vents are open, and cook for 8 to 10 minutes, until an instant-read thermometer inserted sideways into the middle of the steak registers between 115 and 120 degrees for medium rare and 120 and 125 degrees for medium. Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. Remove the foil after 15 minutes or the steaks will continue to cook. Slice the steaks, sprinkle with salt, and serve hot or warm. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 42423,"Grandma Lu's Cassata Cake 2 sponge cakes (store-bought or homemade) 16 oz. fresh ricotta cheese 2 pints of heavy cream, whipped 2-3 tablespoons sugar 1 tablespoon vanilla 2 chocolate bars Maraschino cherries (drained) Instructions: Mix ricotta, 1 pint of whipped heavy cream, sugar, and vanilla in a bowl till smooth. Add one roughly chopped chocolate bar. Fold in. Spray a large bowl with nonstick cooking spray (like Pam). Slice sponge cake into half-inch pieces. Line the bowl with one layer of cake. Follow with a layer of filling, making sure to come up to top of bowl. Continue alternating layers of cake and filling till you have reached the top of bowl. Finish with a layer of cake. Seal with plastic wrap and refrigerate overnight. Remove plastic wrap. Place a pretty cake dish on top of bowl. Invert the cake and remove bowl. Frost with remaining pint of whipped heavy cream. Decorate with 2nd chocolate bar curls and drained maraschino cherries. ","[Barolo, Barbaresco, Chianti, Rioja]" 42424,"B.'s Recipe for Basil Risotto 2 tablespoons butter 1 medium onion, chopped 2 cloves garlic minced 1 cup Arborio Rice 1/2 cup dry white wine (room temperature) 4 cup hot chicken stock 1 cup basil chopped 3/4 cup freshly grated Parmesan cheese Salt and pepper, to taste Instructions: In a large, heavy-bottomed pot or skillet, heat the butter. Add the onions and garlic. Saute over medium heat until pale yellow. With a wooden spoon, stir in the rice and cook until the rice is coated with butter, stir in 1/2 cup of wine. Cook, stirring constantly until wine has evaporated. Add 1/2 cup of stock, stirring to prevent sticking. Keep adding stock, 1 cup at a time, continuing to simmer and stir until absorbed. Cook until the rice is creamy and slightly chewy, about 20 minutes. Stir in basil and Parmesan cheese. Taste and add salt and freshly ground pepper, to taste. Serve immediately in heated bowls.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 42425,"Hungarian Mushroom Soup 1 pound butter 6 cups yellow onion 10 pounds mushrooms, chopped 1 cup dill 1 cup paprika 2 cups tamari 2 gallons water 2 pounds butter 6 cups flour 1 gallon milk 1.75 gallons sour cream 1 tablespoons salt 1 tablespoons pepper Instructions: Melt butter. Add onions, and saute until wilted. Add mushrooms, saute until juice is rendered out. Add dill, paprika, and mix well. Add tamari, water, bring to a boil and reduce to a simmer. In a large stockpot, make roux using butter and flour, cook 10 minutes. Drain some water from soup and beat into roux in stockpot until smooth. IMPORTANT- you will get flour lumps if you try to skip this step! Add water-smoothed roux to kettle. Add milk and simmer until it thickens again, coating back of spoon. Turn off heat, beat in sour cream until well blended, then beat in salt and pepper. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 42426,"Orangeade with Carrot Juice Floater 1 1/4 cups freshly squeezed orange juice, chilled 1 cup carrot juice Instructions: Mix together the orange juice and 2 cups cold water in a pitcher. Fill 4 glasses with ice, add enough orangeade to come three-quarters of the way up the glasses and top each with a shot of carrot juice. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 42427,"Bacon-and-Egg Soup 1/2 pound slab or thick-cut bacon, cut into 1/4-inch cubes 4 slices rustic Italian bread, cut into 1/2-inch cubes 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 2 cloves garlic, smashed 3 cups low-sodium chicken broth 1 1/4 cups grated parmesan cheese, plus 1 small piece rind 4 tablespoons torn fresh parsley 4 large eggs Instructions: Preheat the oven to 375. Cook the bacon in a medium pot over medium heat until crisp, about 7 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, then discard all but 2 tablespoons drippings from the pot. While the bacon cooks, toss the bread cubes with the olive oil on a baking sheet and season with salt and pepper. Bake until golden and crisp, about 8 minutes. Add the garlic to the bacon drippings and cook until slightly golden, 1 to 2 minutes. Add the broth, 1 1/2 cups water, the parmesan rind and 2 tablespoons parsley; season with salt and pepper. Cover and bring to a boil, then reduce to a simmer and cook 10 minutes. Adjust the heat so the broth is barely boiling. One at a time, crack each egg into a small bowl and gently slip into the broth. Poach until just set, about 2 minutes. Transfer the eggs with a slotted spoon to individual soup bowls. Stir 1 cup parmesan and the remaining 2 tablespoons parsley into the broth and season with salt and pepper. Ladle the broth into the bowls and top with the croutons, bacon and the remaining 1/4 cup parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 42428,"American Chop Suey 3 tablespoons butter 1 medium yellow onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 garlic cloves, minced 1 pound ground beef 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon ground black pepper Kosher salt 1 (14.5-ounce) can diced tomatoes 1 (14.5-ounce) can tomato sauce 1/4 cup tomato paste 2/3 cup tomato juice Pinch of sugar 1 pound elbow macaroni Instructions:

1. Heat the butter in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute. Then add the ground beef and continue to cook, stirring and breaking up the chunks of meat with a spoon. Cook until the meat is no longer pink, about 7 minutes. Sprinkle the herbs and pepper over the meat, add salt to taste, and mix in well.
2. Add the canned tomatoes with their juices, the tomato sauce, paste, and juice. Add sugar to taste. Simmer while you cook the pasta.
3. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente. Drain. Mix the macaroni into the chop suey. Serve hot. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 42429,"Open Faced Clams Casino 1/4 cup mayonnaise 1 tablespoon fresh parsley leaves, chopped
   1 teaspoon lemon juice 1 lemon, zested Kosher salt and pepper Kosher salt and pepper
   2 tablespoons olive oil 4 cloves garlic, chopped
   2 small shallots, chopped
   Kosher salt
   1/2 cup jarred cherry pepper pickling liquid 1/2 cup white wine
   32 littleneck clams, cleaned well
   4 tablespoons butter, divided
   3/4 cup panko breadcrumbs, plus more if needed
   Black pepper
   4 slices crispy bacon, chopped
   Four 1/2-inch-thick slices baguette, lightly grilled with olive oil Thinly sliced jarred pickled cherry peppers, for garnish
   Parsley leaves, for garnish
   Instructions: For the mayo: Add the mayonnaise, parsley, lemon juice, lemon zest and some salt and pepper to a bowl, and mix by hand until combined. For the clams casino: In a saute pan over medium-low heat, add the olive oil, garlic, shallots and some salt. Sweat the aromatics for 5 minutes. Add the pickling liquid and wine, and bring to a simmer. Add the clams and cover until the clams open, 5 minutes. Remove the clams and set aside. Take the meat out of the shells, chop them and toss back into the sauce with the butter and 1/4 cup of the breadcrumbs to tighten up the mixture, adding more to thicken, if needed. Add some black pepper and reduce the cooking liquid slightly. Add the bacon to a saute pan and cook until the fat is rendered and the bacon is crispy. Remove to a paper-towel-lined plate and crumble. Reserve 2 tablespoons of the bacon grease in the pan. Add the remaining 1/2 cup panko into the same saute pan and toast over medium-low heat until the breadcrumbs are crispy and lightly browned. For the sandwich build: On a slice of baguette, spread some of the lemon parsley mayo and pile a generous amount of the clams casino mixture on top. Garnish with crumbled bacon, toasted panko, cherry pepper slices and parsley leaves before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 42430,"Tomato, Olive, and Caper Compote 3 tablespoons extra-virgin olive oil 1 small yellow onion, finely chopped 7 cloves garlic, minced 1/2 to 1 jalapeno, seeded and finely chopped 1/4 cup finely chopped celery (with leaves) 7 plum tomatoes (about 14 ounces), halved, seeds squeezed out, and diced 1/2 cup kalmata olives, roughly chopped 2 tablespoons capers Freshly ground black pepper, to taste 2 tablespoons freshly squeezed lemon juice 2 tablespoons chopped parsley Instructions: Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes. Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more. Remove from the heat and stir in the lemon juice and parsley. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 42431,"Idaho Rainbow Trout and Prawn Napoleon With Lemon-Shallot \r\nBeurre Blanc Sauce 8 (4-ounce) rainbow trout fillets 16 (size U-15) prawns, peeled and de-veined 1 tablespoon kosher salt 1 tablespoon granulated garlic 1 tablespoon lemon pepper 4 tablespoons olive oil 1 cup chardonnay wine 6 cups Idaho Mashed Potatoes, recipe follows 16 asparagus spears, cooked and kept warm 1/2 cup cooked spinach, kept warm Lemon-Shallot Beurre Blanc Sauce, recipe follows 24 Idaho Potato Gaufrette Chips, recipe follows 8 large Idaho potatoes, peeled and cut into 1-inch pieces 2 teaspoons salt 6 tablespoons unsalted butter, melted 1 cup heavy cream 1/4 teaspoon freshly ground white pepper 1/4 cup Champagne vinegar 1 cup chardonnay wine 2 tablespoons minced shallots 3 tablespoons heavy cream 1/2 pound unsalted butter 1 tablespoon lemon juice 1/2 teaspoon kosher salt 1/4 teaspoon white pepper Vegetable oil, for deep frying 1 medium Idaho potato, peeled Salt Instructions: Preheat oven to 250 degrees F. Season trout fillets and prawns with salt, garlic, and lemon pepper. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat and then place trout fillets, skin-side down. Saute fish for 1 minute, turn, and cook for 1 more minute, or until fish is just cooked through. Add 1/2 cup chardonnay to the pan and hold in a warm oven until ready to serve. In another saute pan, heat remaining 2 tablespoons olive oil, add shrimp, and cook for 1 to 2 minutes on each side. Add the remaining 1/2 cup chardonnay to the pan and hold in warm oven. In the middle of each entree plate, place 1/3 cup hot mashed potatoes. Place 2 spears of asparagus on top of the potatoes. Place 1 portion of cooked trout on top of the asparagus, and then place 1/3 cup additional mashed potatoes on trout. Place 1 tablespoon of cooked spinach on the potatoes and top with 2 prawns. Drizzle each plate with a little Lemon-Shallot Beurre Blanc Sauce, and garnish each plate with 3 gaufrette chips. Place potatoes in a medium saucepan and cover the potatoes with water by 1-inch. Add 1 teaspoon salt and bring to a boil. Reduce the heat, and simmer until the potatoes are fork tender, about 12 to 15 minutes. Drain into a colander. In a mixing bowl, mash potatoes until no lumps remain, and then add butter. Next add cream, remaining 1 teaspoon salt, and pepper. Cover and keep warm until ready to serve. In a small heavy saucepan, boil the Champagne vinegar and chardonnay with the shallots over high heat until only 1 tablespoon of liquid remains. Add heavy cream and cook for 1 minute. Remove from heat and add butter, 1 tablespoon at a time, whisking after each addition until melted before adding more. When all the butter has been incorporated, whisk in the lemon juice, kosher salt, and white pepper. Hold the sauce in a warm spot but not over direct heat. Heat oil in a deep fryer to 350 degrees F. Alternatively, fill a large, deep, heavy pot halfway with oil and heat to 350 degrees F. Using a mandoline, make very thin, cross-cut potato slices. Fry until golden brown. Remove to a paper towel-lined plate to drain and salt lightly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 42432,"Buganvilia Water 1/2-cup loosely packed bougainvillea (\buganvilia\ in Spanish) flowers, washed and stems removed Juice of 1 1/2 limes 4 Tbs. dark brown sugar 5 cups water Instructions: In a blender mix together all ingredients. Serve cold with some ice cubes. ","[Rioja, Tempranillo, Garnacha]" 42433,"Chia Seed, Pomegranate and Lime Refresher 4 cups cold water 1 tablespoon chia seeds Splash pomegranate juice, or any natural juice Lime wedge Instructions: Add the water, chia seeds, pomegranate juice and a lime wedge to a glass, stirring to combine. The longer the chia seeds sit in the water, the more gelatinous they will get! ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 42434,"Pot Roast with Roasted Vegetables One 3 to 4-pound beef chuck roast Kosher salt and freshly ground black pepper to taste 1 tablespoon all-purpose flour 3 tablespoons vegetable oil 5 cloves garlic, smashed 1 large onion, sliced One 15-ounce can whole tomatoes, in juice 1/2 cup red wine 2 cups beef broth, homemade or made from beef bouillon (2 bouillon cubes and 2 cups hot water) not canned 3 sprigs fresh thyme or 2 teaspoons dried 2 bay leaves 1 tablespoon cornstarch, mixed with 2 tablespoons water, optional 1/3 cup coarsely chopped fresh flat-leaf parsley, optional 2 medium red onions, peeled and quartered, or 6 shallots, peeled and halved 3 carrots, peeled and cut into 2-inch chunks 2 medium parsnips, peeled and cut into 1/2-inch coins 1 medium turnip, peeled and cut into 8 wedges or 1 medium celery root, peeled and cut into 8 large chunks or both About 5 tablespoons olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper, and sprinkle lightly with the flour. Add the oil to the pot, lay the meat in the pan and sear on both sides until a deep mahogany brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan. Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes. Add the tomatoes, breaking them up by hand as you add them to the pot, and cook until a deep brick red, about 2 minutes more. Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot. Add the remaining tomato liquid, beef broth, thyme, and bay leaves, and bring to a boil. Return the roast to the pot, nestle it in the liquid, cover and transfer the pot to the oven. Cook until the roast is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender about 1 hour more. Meanwhile, toss the onions, carrots, parsnips, and turnips with the olive oil, salt, and pepper. Spread out on a baking sheet in 1 layer. You may have to use 2 baking sheets. Once the roast comes out of the oven, raise the temperature to 450 degrees F. Roast the vegetables, turning about halfway through cooking, until caramelized and tender, about 30 to 45 minutes. Transfer the roast to a plate and cover loosely with foil. Skim the fat off the surface of the liquid and discard. Bring the sauce to a boil over medium-high heat, and cook until thickened. For a thicker sauce whisk in the cornstarch mixture and bring to a boil. (Test the thickness of the sauce by spooning some onto a plate and checking the consistency). Stir in the parsley, taste and adjust salt and pepper, as needed. Keep the roast warm in the sauce until ready to slice. Slice the pot roast and lay on a platter; surround with the vegetables. Pour some of the sauce on top and serve the remaining sauce on the side. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 42435,"Green and Yellow Beans with Tarragon Kosher salt 3/4 pound green beans, trimmed 3/4 pound yellow wax beans, trimmed 1/4 cup (1/2 stick) unsalted butter, melted 1 tablespoon chopped fresh tarragon Freshly ground pepper Instructions: Bring a large saucepan of water to a boil. Add a large pinch of salt along with the beans. Cook until tender but firm, about 5 minutes. Drain. Combine the melted butter and tarragon and pour over the beans, tossing gently to mix. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42436,"Canned Corn Bread Muffins 1 1/2 cups Jack and Cheddar cheese blend 2 boxes corn muffin mix 2 large eggs 2/3 cup buttermilk 2 cups creamed corn Instructions: 10 empty (6-ounce) tomato paste cans, cleaned Butter-flavored nonstick cooking spray Preheat oven to 400 degrees F. In a large bowl, mix all ingredients except for 1/2 cup shredded cheese. Set aside. Spray nonstick butter spray inside cans. Fill each can about 2/3 full with corn muffin batter. Divide remaining 1/2 cup shredded cheese evenly over top. Place cans on baking sheet and bake for 20 minutes or until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 42437,"Carolina Wings 1 pound chicken wings, cut into segments, tips removed and discarded 1 tablespoon salt 1 tablespoon freshly cracked black pepper 1/4 cup ketchup 1/2 cup red wine vinegar 1/4 teaspoon red chili flakes 1 tablespoon adobo sauce 1 teaspoon dry mustard 2 teaspoons granulated garlic 1 teaspoon sugar Instructions: For the wings at home: Preheat the oven to 350 degrees F. Season the wings with salt and pepper. Arrange the chicken wings on a baking sheet in a single layer. Put in the preheated oven and cook for 45 minutes. Remove the wings from the oven to a bowl and allow to cool. Cover and refrigerate until ready to finish at the event on the barbecue. For the Carolina sauce at home: Combine all of the ingredients in a resealable gallon-size plastic bag and combine well. For the wings tailgaiting: Preheat a grill to 350 degrees F, prepared for indirect heat. Add all the wings and cook for 10 to 15 minutes to reheat and get some grill marks, turning after 7 minutes. Remove the wings from the grill to a serving bowl. Add the sauce and toss to combine. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 42438,"Oatiest Oatmeal Cookie 16 ounces old fashioned rolled oats 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/8 teaspoon kosher salt 10 ounces unsalted butter, room temperature 6 ounces dark brown sugar 3 1/2 ounces granulated sugar 2 large eggs 2 teaspoons vanilla extract 8 ounces raisins Instructions: Heat the oven to 375 degrees F. Spread oats in a single layer on half-sheet pans and bake until lightly toasted, about 20 minutes. Remove the oats from the oven and let cool for 2 to 3 minutes. Grind 8 ounces of the toasted oats in a food processor for 3 minutes or until the consistency of whole-wheat flour. Add the baking powder, cinnamon and salt and pulse to combine. Combine the butter, brown sugar and granulated sugar in the bowl of a stand mixer, and mix on medium speed until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed, add the egg and vanilla and mix to combine. Stop to scrape down the sides of the bowl, if necessary. With the mixer on the lowest speed, slowly add the oat mixture, the remaining 8 ounces of oats and the raisins until just combined. Stop once to scrape down the sides of the bowl. Scoop the dough with a 1-ounce ice cream scoop or disher onto parchment-lined half-sheet pans, leaving 2 inches between each mound. Bake the cookies for 12 minutes, rotating the pans after 6 minutes, until the cookies begin to brown around the edges. Remove the pans from the oven and let the cookies cool on the pans for 2 minutes. Transfer the cookies to a cooling rack to cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 42439,"Inside-Out Peanut Butter Cookie Cups 1 1/4 cups firmly packed brown sugar 3/4 cup Jif? Creamy Peanut Butter 3 tbsps. milk 1 tbsp. vanilla extract 1 large egg 1 3/4 cups Pillsbury BEST? All Purpose Flour 1/2 cup Crisco? All-Vegetable Shortening or 1/2 stick Crisco? Baking Sticks All-Vegetable Shortening 3/4 tsp. baking soda 3/4 tsp. salt Crisco? Original No-Stick Cooking Spray Sugar 1 cup semi-sweet chocolate chips 1 tsp. Crisco? Butter Flavor All-Vegetable Shortening 1/4 cup finely chopped peanuts Instructions: BEAT brown sugar, peanut butter, 1/2 cup shortening, milk and vanilla in bowl of electric mixer at medium speed until well blended. Beat in egg. Combine flour, baking soda and salt in a medium bowl. Add to shortening mixture. Beat at low speed just until blended. Refrigerate about 1 hour or until firm. HEAT oven to 350 degrees F. Spray mini-muffin pans with no-stick cooking spray. SHAPE dough into 1-inch balls. Roll in sugar. Place each ball in prepared mini-muffin cups. Press dough onto bottom and sides of cup to within 1/2-inch of top. BAKE 7 to 8 minutes or until cookies are set and just beginning to brown. Cool 10 minutes on cooling racks. Remove cookie cups very carefully to cooling racks to cool completely. PLACE chocolate chips and 1 teaspoon shortening in microwave-safe bowl. Microwave at MEDIUM for 1 to 2 minutes or until chips are shiny and soft. Stir until smooth. Spoon about 1/2 teaspoon chocolate mixture into center of each cookie. Sprinkle with chopped peanuts. Cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 42440,"Tomato Tartlets 4 ounces plain flour Salt 1 ounce butter 1 ounce lard 1 tablespoon freshly grated Parmesan cheese, optional Cold water 1 pound tomatoes 2 tablespoons olive oil 1 medium onion, finely chopped 1 clove garlic, finely chopped 1 tablespoon oregano Salt and freshly ground black pepper 6 anchovy fillets, chopped or small can of tuna or 4-ounce piece fresh tuna 1 ounce strong Cheddar, grated 2 large eggs 1/4 (1/2 cup) pint single cream 1 ounce stoned black olives, chopped Instructions: Preheat the oven to 400 degrees F. Sift the flour and salt together and rub in the butter and lard until the mixture resembles bread crumbs. Add the cheese and bind with a little cold water. Chill for 30 minutes and then roll out to line an 8-inch flan dish. Chill again for 30 minutes. Cover with foil and baking beans and bake blind in the oven for 10 minutes. Remove foil and baking beans and cook for a further 5 minutes. (If continuing with the recipe leave the oven on.) Peel the tomatoes, seed, slice, strain and save the juice. In a small pan heat the oil over a low heat and saute the onion until soft, add the garlic and oregano and cook for 1 minute. Add the tomato juice, season and cook until the juice is almost absorbed. Put this in the pastry case (shell) and cover with the fish. (If you are using fresh tuna cook it in a pan with a little more oil for about 2 minutes turning as necessary, then flake it.) Cover with the tomatoes and grated cheese. Whisk the eggs with the cream and pour over the tomatoes, scattering the olives on top. Bake in the oven for 15 to 20 minutes. Serve hot or cold with a green salad, or a salad of green beans, or deep fried French Beans which you have dipped in batter ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 42441,"Red Tomato Salsa 2 tablespoons vegetable oil 1 medium onion, thinly sliced 4 cups diced canned Italian plum tomatoes 1 cup tomato juice 2 garlic cloves, peeled 1 large jalapeno cl, stemmed, seeded if desired Instructions: Heat the vegetable oil in a medium skillet over moderate heat. Cook the onion until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender Add the remaining ingredients except the salt and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible. Pour into a sauce pan and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Taste and adjust seasoning. Store in the refrigerator 2 to 3 days or in the freezer for weeks. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 42442,"Sweet Potatoes Nonstick pan spray 2 egg whites 1 tablespoon sorghum molasses 3 cups pecan halves 1/2 cup granulated sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ground coriander 1/8 teaspoon cayenne pepper 1/8 teaspoon ground cumin 3 pounds sweet potatoes, peeled and large dice 4 cups vegetable stock, or water if unavailable 4 teaspoons salt 1/2 teaspoon white peppercorns, ground 1/3 cup unsalted butter 1 vanilla bean, scraped 1/2 teaspoon ground cinnamon, optional 1 1/2 cup egg whites 2 3/4 cup sugar 2 teaspoons vanilla extract 2 strips gelatin Instructions: For the pecan candy: Preheat the oven to 225 degrees F. Lightly spray a nonstick pan with oil or pan spray. Whip together the egg whites, molasses and 1 tablespoon water in a stand mixer until soft peaks or fluffy. Fold the pecans into the bowl. In a smaller bowl, combine the sugar, cinnamon, salt, coriander, cayenne and cumin. Place the pecans on the prepared baking sheet and dust over the spice and sugar mixture. Bake in the oven until evenly browned and fragrant, 45 minutes to 1 hour, stirring every 10 to 12 minutes. Be sure to spread out each individual pecan when removed from the oven and let cool. Roughly chop the pecans and store in an airtight container until needed. For the potato puree: Place the potatoes, stock, salt and pepper into a medium saucepan with a lid. Heat the pot to a boil, return to a simmer, cover and cook until the potatoes are very tender, 20 to 25 minutes. Add the potatoes, but not the liquid, to a food processor and puree until smooth. Add the butter, vanilla seeds and cinnamon, if using, to the puree. Pulse again until all the ingredients are incorporated and smooth. Butter a 9-inch casserole dish that has enough volume to hold the finished puree. Place the puree in the buttered casserole. (Or hold until ready to place into the casserole.) For the marshmallow topping: Combine in a stand mixer the egg whites, 1 cup of the sugar and vanilla extract. Beat the mixture using the whip attachment until soft peaks form. Simultaneously heat the remaining 1 3/4 cup sugar and 1 cup water in a small saucepot until the mixture reaches 240 degrees F on a sugar thermometer. Place the gelatin in a mixing bowl and slowly pour in the sugar syrup over the gelatin. Begin mixing at half speed until combined. Then incorporate the egg mixture and whip until slightly cool to the touch. To finish: Preheat the oven to 350 degrees F. Spread the marshmallow topping over top of the sweet potatoes in the casserole. Top with the pecan candy, place into the oven and bake for 15 to 20 minutes. And then rotate the pan and bake until the meringue is browned and the potatoes are hot throughout, another 8 to 10 minutes. Remove and let stand for 5 to 8 minutes and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 42443,"Black Bean Corn Salsa with Portobello Mushrooms and Chicken 8 ounces portobello mushrooms, wiped and sliced 14-ounce jar black bean corn salsa 4 chicken breasts, boned and skin removed and cut into strips 1 tablespoon olive oil Serving suggestions: green salad and cornbread Instructions: Saute mushrooms in 3 to 4 tablespoons unsalted butter, until wilted, about 5 minutes on medium heat. Combine salsa with mushrooms and cook until heated through. In a wok or saute pan saute chicken strips in 1 tablespoon of olive oil until cooked, about 5 to 6 minutes. Combine salsa and chicken and serve hot with a green salad and cornbread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 42444,"Mussels with Cider 6 pounds mussels, debearded 2 cups hard cider 5 cloves garlic, chopped 1/2 cup onion, sliced thinly 3 tablespoons parsley, chopped Black pepper, freshly ground Instructions: In a large stock pot, place the mussels, hard cider, garlic, onion, and parsley. Cover, and bring to a boil. Simmer and cook until mussels have opened (5 to 10 minutes). Sprinkle mussels with black pepper and serve.; ","[Champagne, Brut Ros, Pinot Grigio, Sauvignon Blanc]" 42445,"PB and J: Crunchy Peanut Butter Souffle with Strawberry Sauce 4 tablespoons unsalted butter 1/4 cup sugar 1 cup skim milk plus 2 tablespoons 2 tablespoon cornstarch 1 teaspoon vanilla 3 egg yolks 1/2 cup crunchy peanut butter 8 egg whites Pinch of salt 1 cup water 1/4 cup sugar 1 cup fresh strawberries, stemmed, washed, and sliced Confectioners' sugar for dusting (optional) Instructions: Spread the butter evenly around the bottom and sides of one large, 2-quart souffle dish. Pour 3 tablespoons of sugar into the mold, and rotate until all sides are covered. Refrigerate.
Dilute the cornstarch in the cold milk. In a heavy-bottomed 2-quart sauce pan, bring the milk, the remaining sugar, and the vanilla to a boil. Beat together the egg yolks in a medium bowl. Add a small amount of the hot milk mixture to the beaten eggs. Then add the egg mixture back into the pan with the hot milk. Cook, stirring for 3 to 5 minutes, or until the mixture thickens substantially. Remove the pan from the heat, stir in the peanut butter, and place in a bowl to cool.
Preheat the oven to 400 degrees.
Prepare the strawberry sauce: bring the cup of water and the sugar to a boil in a sauce pot over high heat. Add the strawberries, and simmer for fifteen minutes. Remove from the heat and allow to cool slightly. Puree the entire contents of the pot in the blender. Pour the sauce into a pitcher, and keep warm. When the peanut mixture is cool, whip the egg whites, 1/4-cup sugar, and the salt until silky, stiff, and not dry. In a large bowl, using a rubber spatula, mix 1/3 of the whites into the peanut mixture to lighten up. Then fold the remaining egg whites in very gently, turning the bowl in a circular motion, until the batter is uniformly incorporated and light. Immediately pour into the souffle mold, and bake for ten minutes. The souffle should move only slightly when shaken gently. Dust with confectioners' sugar and serve at once, with the strawberry sauce on the side. ","[Chardonnay, Pinot Grigio, Vermentino, Riesling]" 42446,"Tiny Creme Brulees 1 cup heavy cream 1/2 vanilla bean pod, split 4 tablespoons sugar 2 large egg yolks 24 round vanilla-flavored wafer cookies Instructions: Position an oven rack in the center of the oven, and preheat to 300 degrees F. Heat the cream and vanilla pod in a small saucepan over medium heat until it begins to steam. Remove from the heat, and let sit for 5 minutes. Whisk together 2 tablespoons of the sugar and the egg yolks in a small bowl until pale yellow. Whisk the cream into the egg mixture. Fish out the vanilla pod, scrape out any remaining seeds and whisk them into the custard. Pour the custard into an 8-inch square baking dish. Line a 9-by-13-inch baking dish with a kitchen towel, and put the custard-filled baking dish on top of it. Transfer the large baking dish to the oven rack, and fill it about halfway with warm water. Bake the custard until it is firm but still wiggles slightly, 35 to 45 minutes. Let cool to room temperature, then chill for at least 1 hour. (The custard can be made the night before.) Transfer the custard to a pastry bag or large resealable plastic bag, and cut off the tip. Arrange the cookies, flat bottoms up, on a baking sheet. Pipe a spiral of custard onto each cookie, all the way to the edge. Use a small spatula or the back of spoon to smooth out the custard. Chill for at least 30 minutes, up to 2 hours. When ready to serve, sprinkle each creme brulee generously with some of the remaining 2 tablespoons sugar. Use a kitchen torch to toast each until the sugar is dark and caramelized. Chill for a few minutes so the custard can thicken slightly, then serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 42447,"Gnocchi with Squash and Kale 2 tablespoons unsalted butter 1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces 3 cloves garlic, thinly sliced 1 tablespoon roughly chopped fresh sage 1/4 teaspoon red pepper flakes Kosher salt 1 1/4 cups low-sodium chicken broth or water 1 bunch kale, stemmed and roughly chopped (about 8 cups) 1 17.5-ounce package potato gnocchi 3/4 cup grated parmesan or pecorino romano cheese Instructions: Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes. Add the garlic, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes. Preheat the broiler. Add the chicken broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender, about 5 minutes.
Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 42448,"Olive and Garlic Soft Cheese Spread with Whole-Grain Baguette 1 cup large olives with pimiento 1 clove garlic 1 (8-ounce) package cream cheese, softened 1 cup ricotta cheese 1/2 cup chopped hazelnuts, toasted 1 sliced whole-grain baguette Parmesan pita crisps, store-bought 1 celery heart, cut into sticks Instructions: Preheat oven 425 degrees F. Place olives in food processor and grate in garlic, add cream cheese and ricotta cheese. Pulse the cheese and olives into a fairly smooth spread. Transfer to a serving bowl and top with hazelnuts. Toast the bread on a baking sheet 5 to 10 minutes to lightly crisp. Surround the spread with bread, pita crisps and celery. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 42449,"Baked Potato Ice Cream Yellow frosting 1 pint vanilla ice cream Cocoa Powder (recommended: Hershey's) Whipped topping (recommended: Cool Whip) Yellow frosting (recommended: Betty Crocker) 1/4 cup chopped pistachios Instructions: For the \butter\ frosting: Line the inside of a cover of a butter dish with plastic wrap. Fill the cover completely with yellow frosting and freeze until hard. Lift the \butter\ out of the cover using the plastic wrap. Cut into squares.; For the potato ice cream: Have a sheet pan covered with plastic wrap. On 1/2 of the pan, place the pint of ice cream down on its side. Fold the plastic over the ice cream and make a seal. Using your hands, quickly form the ice cream into a potato shape. Then, create a wedge across the length of the potato. Tightly twist the ends of the plastic wrap and make knots at each end, like a mozzarella ball. Place the ice cream in the freezer until it hardens, about 20 to 30 minutes. Remove the ice cream from the freezer, unwrap and dust all over with cocoa powder. Fill the wedge with whipped topping and place a pat of \butter\ frosting on top. Sprinkle with pistachios and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 42450,"Red and Yellow Beet Horseradish (for the Gefilte Fish) 1 pound fresh beets (red or yellow beets can be used for this recipe with similar results) 1 1/2 cups prepared horseradish or 3/4 cup freshly grated horseradish 1 1/2 tablespoon freshly squeezed lemon juice 1 1/2 tablespoon water Freshly ground pepper to taste Kosher salt to taste (not needed with prepared horseradish, which is salted) Instructions: Place the whole, skin on, beets in a pot and cover amply with water. Cook 1 hour until very tender. Test with a knife-it should pull out easily. Allow an hour for the beets to cool in the cooking liquid. This will give them the right consistency for the sauce. Cut away the very top of the beet and remove the skins. Place them in a food processor and puree as fine as possible. Strain though a coarse strainer into a mixing bowl. If you are using prepared horseradish, squeeze as much of the juice out as possible. (1 1/2 cups will give you 1 cup after squeezing; there is no need to squeeze the fresh.) Mix the horseradish with the beets and add the lemon water and season with pepper and salt, if needed. Allow at least 1 day for the flavors to meld.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 42451,"Chocolate Fudge and Golden Layer Cake 3 cups sifted cake flour 1 tablespoon baking powder 1/2 teaspoon salt 8 ounces (2 sticks) unsalted butter, softened at room temperature 2 cups sugar 4 eggs 1 teaspoon pure vanilla extract 1 teaspoon pure almond extract 1 cup milk (whole, 2 percent fat, or 1 percent fat) 12 tablespoons butter 6 cups confectioners' sugar 6 ounces (3 squares) unsweetened chocolate, melted 1 tablespoons vanilla 1/3cup milk Instructions: Preheat the oven to 375 degrees F. Butter and flour 2 (9-inch) round cake pans and line the bottoms with parchment paper. Sift the flour, baking powder, and salt together 3 times and set aside. In a mixer fitted with a whisk attachment, cream the butter until smooth and fluffy. Add the sugar and mix until blended. Add the eggs, 1 at a time, mixing after each addition until blended. Add the vanilla and almond extracts and mix. With the mixer running at low speed, and working in alternating batches, add the dry ingredients and the milk to the butter mixture, mixing just to combine after each addition. Mix until just smooth. Pour into 2 cake pans. Bake until risen, golden, and firm to the touch, about 25 to 30 minutes. Let cool in the pans. For the frosting: In a mixer with a whip attachment, cream the butter well. Add the confectioners' sugar gradually. Add the melted chocolate, then the vanilla. Add the milk by spoonfuls until you have reached a fudgy yet spreadable consistency. Once the cakes have cooled, place 1 layer on a serving platter and cover the top with frosting. Place the second layer on top of that but bottom-side up, to create a nice flat top. Press down to secure the layer. Frost the top and sides using a swirling motion. Or if you want it to look more professional, do a crumb layer of frosting, chill, then do a topcoat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 42452,"Ditaloni con Ricotta e Noci (Ditaloni with Ricotta and Nuts) 1 pound homemade Ricotta cheese, recipe follows Salt, to taste 1 pound ditaloni or tubetti Freshly ground pepper, to taste 1/4 cup roasted and ground blanched almonds 1/4 cup ground blanched pistachios 4 quarts whole cow's milk 2 cups goat's milk 2 cups heavy cream (preferably not ultra-pasteurized) 5 tablespoons fresh lemon juice Instructions: Pass the Ricotta through a fine mesh sieve and salt lightly. Check the taste. Bring a large pot of water to a roiling boil, salt abundantly, and add the pasta. Drain when al dente, saving 1/4 cup of the cooking water. Stir the water into the Ricotta until well blended. Toss the pasta and Ricotta together with a grinding of pepper and serve the almonds and pistachios on the side, allowing each diner to sprinkle the top of his serving alternatively, toss the nuts with the pasta, then serve. Put both milks, the cream, and the lemon juice into a large nonreactive saucepan or stew pot. Turn the heat to low and bring to 194 degrees using a candy thermometer, making sure it does not touch the bottom or sides of the saucepan or pot. This will take about 2 hours. Line strainer or small colander with cheese cloth. When curds form on the surface of the liquid, remove them with a skimmer or slotted spoon and transfer to the strainer. Increase the heat to medium and after 8 minutes, skim some more, until all the curds are removed and only milky liquid remains. Leave the curds to drain for 1 hour, then transfer them to container and refrigerate. Fresh homemade ricotta will stay fresh for about 4 days in the refrigerator and may be used in recipes. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 42453,"Festivals Eggplant-N-Rice Stacks 1 medium eggplant Cold water 1/2 teaspoon salt 1 egg, beaten 1 teaspoon milk 1 cup all-purpose flour 1 teaspoon Creole seasoning 2 tablespoons olive oil 3 cups medium-grain rice, cooked in seafood stock, divided 1 egg, beaten 1 teaspoon garlic salt 1/2 teaspoon cayenne pepper 1/2 cup chopped green onion tops 1 cup grated Swiss cheese 2 tablespoons olive oil 1/4 cup plus 2 tablespoons butter or margarine 1 cup minced onion 1/2 cup all-purpose flour 1 teaspoon Creole seasoning 1/2 teaspoon roasted garlic, minced 1 teaspoon white pepper 3 cups hot water 2 cups non-fat half-and-half 1 cup grated Swiss cheese 1 pound medium shrimp, cleaned and de-veined Salt and pepper 1/2 pound claw crabmeat Chopped green onion tops, for garnish Instructions: For eggplant: Peel eggplant and slice into 8 (1/4-inch thick) medallions. Place sliced eggplant into a small bowl, add cold water and salt and soak for 10 minutes. Drain and dry on a paper towel. Combine egg and milk to make an egg wash. Combine flour and Creole seasoning in a shallow bowl. Dip eggplant in egg wash and then dredge in seasoned flour. In a large skillet, add olive oil and heat. Cook eggplant until golden brown and tender. Drain on a paper towel and set aside. For Rice Patties: In a medium bowl add 2 cups of cooked rice, egg, garlic salt, red pepper, onion tops, and cheese. Mix well. Divide rice mixture into 4 portions and form patties. In a large skillet, add olive oil and heat. Cook rice patties until browned on each side and cheese begins to melt. Drain and set aside. For sauce: In a large skillet, melt 1/4 cup of butter, add onions, and cook until tender. Whisk in flour, Creole seasoning, garlic, and pepper, and cook for 2 minutes. Add water, half-and-half, and whisk to mix well. Simmer for 2 minutes, stirring constantly. Remove from heat and stir in grated cheese. Set aside. Season shrimp with salt and pepper. In another large skillet, melt 2 tablespoons of butter, and then saute shrimp until no longer pink. Pour in the cream sauce, fold in crab meat, and heat thoroughly. To serve, make a bed of rice using 1/4 cup of remaining rice, for each serving. Place an eggplant medallion on top of the rice bed, drizzle with sauce, top with a rice patty, drizzle with a little more sauce, and then top with another eggplant medallion. You should have 4 stacks; each will have 2 eggplant medallions and 1 rice patty. Pour remaining sauce over stacks and sprinkle with chopped onion tops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 42454,"Woody's Bar B Que Baked Beans Three 1-pound cans baked beans 1/2 cup BBQ sauce
1/2 cup brown sugar
6 strips of bacon, chopped and cooked 3 green onions, finely chopped
Instructions: Preheat the oven to 325 degrees F. Mix together the beans, BBQ sauce, sugar, bacon and green onions in a baking dish. Cover with foil and bake for about 45 minutes. Enjoy! ","[Zinfandel, Merlot, Malbec, Cabernet Sauvignon]" 42455,"Blueberry Crumb Pie 3/4 cup whole-wheat flour 3/4 cup all-purpose flour, plus more for dusting 1 tablespoon granulated sugar 2 teaspoons white vinegar 1/2 teaspoon salt 10 tablespoons cold unsalted butter, cut into small pieces 6 cups blueberries 3/4 cup granulated sugar 2 wide strips lemon zest 1 tablespoon fresh lemon juice 3 tablespoons whole-wheat flour 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon salt 3/4 cup coarsely chopped almonds, walnuts or hazelnuts, toasted 1/2 cup packed light brown sugar 1/2 cup whole-wheat flour 4 tablespoons unsalted butter, melted Pinch of salt Instructions: Make the dough: Pulse the whole-wheat flour, all-purpose flour, granulated sugar, vinegar, salt and about one-third of the butter in a food processor until the butter is incorporated. Add the remaining butter and pulse until it is in pea-size pieces. Add 2 tablespoons ice water and pulse until the dough just comes together. Pinch a small piece of dough: If it doesn't hold together, add up to 2 more tablespoons ice water, pulsing, 1 tablespoon at a time. Turn the dough out onto a large piece of plastic wrap and press into a ball. Pat into a 1/2-inch-thick disk and wrap tightly. Refrigerate until firm, at least 1 hour. Roll the dough into a 12-inch round on a lightly floured surface or between 2 pieces of lightly floured parchment paper. (If the dough becomes soft, refrigerate until firm.) Center the dough in a 9-inch pie plate. Fold the overhang under itself and crimp the edges; refrigerate 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Lightly pierce the bottom and sides of the crust with a fork, then line with parchment paper or foil and fill with pie weights or dried beans. Bake 20 minutes, then remove the parchment and weights and continue baking until lightly golden, about 10 more minutes. Transfer to a rack and let cool completely. Meanwhile, make the filling: Bring 3 cups blueberries, 1/2 cup granulated sugar and the lemon zest to a simmer in a saucepan over medium heat, crushing the berries slightly with a wooden spoon. Cook, stirring occasionally, until reduced by half, about 20 minutes. Discard the lemon zest. Transfer the blueberry mixture to a bowl; stir in the remaining 3 cups berries and 1/4 cup granulated sugar, the lemon juice, whole-wheat flour, nutmeg and salt. Let cool completely. Make the topping: Combine the nuts, brown sugar, whole-wheat flour, butter and salt. Squeeze the mixture into clumps with your hands and scatter on a baking sheet. Freeze 30 minutes. Increase the oven temperature to 375 degrees F. Pour the blueberry filling into the crust and top with the frozen crumb topping. Transfer to a baking sheet and bake until the filling is bubbly and the topping is golden brown, 45 to 55 minutes. (If the topping browns too quickly, cover it with foil.) Transfer the pie to a rack and let cool overnight, or at least 4 hours, so the filling sets. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 42456,"Classic Cheese Fondue 12 ounces Gruyere cheese, grated 8 ounces Emmental or other imported Swiss cheese, grated
3 tablespoons all-purpose flour
1 1/4 cups dry white wine
1 clove garlic, finely grated or minced 1/2 teaspoon powdered mustard
1/4 teaspoon freshly grated nutmeg
1 tablespoon cherry brandy, such as kirsch, optional
For serving: cubed baguette, assorted sliced raw vegetables such as celery and bell pepper and assorted sliced fruit such as apples, figs and pears
For serving: cubed baguette, assorted sliced raw vegetables such as celery and bell pepper and assorted sliced fruit such as apples, figs and pears Instructions: Toss the Gruyere and Emmental with the flour in a medium bowl. Combine the wine and garlic in a fondue pot or medium saucepan and bring to a simmer. Gradually add the cheese mixture while stirring constantly, simmering until the cheese is incorporated and thoroughly melted. Stir in the mustard, nutmeg and cherry brandy if using. If you are using a fondue pot, set it over its burner. Otherwise, pour the mixture into a slow cooker and set it to \warm.\ Serve with an assortment of dippers such as baguette cubes, sliced vegetables and sliced fruit. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 42457,"Gingerbread Dutch Baby with Poached Maple Pears and Creme Fraiche 1/2 cup creme fraiche 1 teaspoon pure vanilla extract
1 teaspoon finely grated orange zest
1/2 vanilla bean, seeds scraped
1 cup granulated sugar 2 cinnamon sticks
One 2-inch strip orange peel
1 vanilla bean, split
2 slightly underripe pears (Bosc or Anjou), peeled, halved and cored
1/4 cup Grade B maple syrup
2 large eggs 1/3 cup all-purpose flour
1/3 cup whole milk
1 tablespoon packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon light molasses
1/8 teaspoon kosher salt
2 tablespoons unsalted butter
Powdered sugar, for dusting
Instructions: For the creme fraiche topping: Whisk together the creme fraiche, vanilla extract, orange zest and vanilla bean seeds in a small bowl until combined. Cover and refrigerate for at least 30 minutes or overnight to allow flavors to meld. For the poached maple pears: Meanwhile, combine 4 cups water, the sugar, cinnamon sticks, orange peel and vanilla bean in a high-sided medium skillet over high heat. Bring to a boil and cook until sugar has dissolved. Reduce the heat to a simmer, add the pears and cook, turning a few times, until a thin-bladed knife meets no resistance, about 20 minutes. Remove the pears to a plate and let cool, then then slice each half in half again. Bring the poaching liquid back to a boil and cook until reduced to about 1 1/2 cups. Remove the cinnamon sticks, orange peel and vanilla bean. Add the maple syrup and the poached pears and cook 1 minute longer. Keep warm. For the Dutch baby: Preheat the oven to 400 degrees F. Place the eggs in a blender and blend for 1 to 2 minutes, until smooth and pale in color. Add the flour, milk, brown sugar, pumpkin pie spice, molasses and salt, and blend until smooth. Melt the butter in a 9-inch cast-iron skillet over high heat, swirling it up the sides to evenly coat the pan. Pour the batter into the skillet and immediately transfer to the oven. Bake until the pancake is puffed and browned, and crisp at the edges, 15 to 20 minutes. Dust the Dutch baby with powdered sugar and cut into wedges. Top each wedge with creme fraiche topping, some poached pears and a drizzle of the pear syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 42458,"Mama Thornton's Peach Pie 2 1/4 cups all-purpose flour, plus more for bench and cutters 2 tablespoons sugar 1/4 teaspoon fine sea salt 2 sticks chilled unsalted butter, cut into 1/2-inch cubes 4 tablespoons ice water, plus more as needed 10 ripe but firm peaches 1 lemon, juiced 1/2 teaspoon almond extract 2/3 cup all-purpose flour 1 cup sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon or pinch ground nutmeg 1/2 teaspoon fine sea salt 3 tablespoons butter, cut into small pieces 1 egg Special equipment: fluted pizza cutter or fluted ravioli cutter Instructions: Cook's Note: You can increase the amount of sugar to 1 1/4 cups, depending upon the sweetness of the peaches. Peak summer peaches will only need 1 cup. For the crust: In a food processor, combine the flour, sugar, salt and cold butter. Pulse the processor until the mixture resembles fine sand. Remove the lid and add the ice water to the mixture. Run the processor just until the mixture rolls itself into a little ball. If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together. Gather the dough into a ball. With a bench scraper or knife, divide the mixture evenly in half. Shape each half into a disk. Wrap each disk in plastic wrap and chill at least 30 minutes. At this point you can keep the wrapped dough in the refrigerator for a few days or freeze for later use. Preheat the oven to 450 degrees F. Flour your rolling pin and roll out 1 pie crust to about a 12-inch round and drape over a 9 1/2-inch fluted pie plate. Roll out the other pie crust to about a 10-inch round, and cut this into 1-inch strips with a fluted pizza cutter. For the filling: Peel and cut the peaches into 1/4-inch thick slices (you should have about 7 cups) and toss with the lemon juice and almond extract in a large bowl. Whisk the flour, sugar, cinnamon, nutmeg and salt in another bowl, making sure there are no lumps. Stir the flour mixture into the peaches and mix well. Pour the peaches into the pie crust. Scatter with the pieces of butter. Top with the lattice strips. Brush away any flour underneath the lattice to make sure it seals well. Crimp the edges to seal. Beat the egg with 1 teaspoon water and brush the lattice and edges with the egg wash. Pop in the oven and bake for 10 minutes, and then lower the heat to 350 degrees F and bake until the crust gets brown, about 50 minutes more. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking. Cool about 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 42459,"Four-Cheese Polenta Pinch of baking soda Kosher salt 1 1/2 cups medium-grind stone-ground cornmeal 3 ounces Asiago cheese, grated
2 ounces Gorgonzola cheese
1/4 cup mascarpone cheese
3 tablespoons unsalted butter
2 tablespoons freshly grated Parmigiano-Reggiano, plus more for serving
1 clove garlic, zested on a rasp grater
Freshly cracked black pepper 1/4 to 1/2 cup milk, as needed
Instructions: Bring 6 cups of water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add the baking soda and 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps. Cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. If the polenta looks like it's drying out too quickly, continue cooking with the lid on.
Stir in the Asiago, Gorgonzola, mascarpone, butter, Parmesan and garlic. Season to taste with salt and plenty of cracked black pepper. If the polenta is too thick, thin with some milk as desired. Garnish with freshly shaved Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 42460,"Roasted Peppers in Olive Oil 6 red bell peppers 1/2 bunch fresh oregano 2 cloves garlic, sliced 1/4 cup extra-virgin olive oil 2 tablespoons red wine vinegar Kosher salt and freshly ground black pepper Instructions: Place the peppers directly onto the burners of a gas stove. Cook the peppers, turning frequently, until they are charred on all sides. Put the peppers into a bowl, cover with plastic wrap, and let them steam for about 15 minutes. (If you do not have a gas stove preheat your oven to 400 degrees F. Coat the peppers with some olive oil and place them on a baking sheet. Cook the peppers until they are soft and have collapsed, about 1 hour. Set the peppers aside until they are cool enough to handle.) Peel, stem, and seed the peppers; cut them into wide strips. Place the warm pepper strips into a shallow serving dish. Top with the oregano, garlic, olive oil, and vinegar. Season them with salt and pepper and mix them gently to combine the flavors. Let them sit to cool and serve at room temperature. ","[Ros, Vermentino, Garnacha, Sauvignon Blanc]" 42461,"Sicilian-Style Cauliflower with Whole Wheat Pasta Kosher salt, as needed, plus 2 teaspoons 3/4 pound whole-wheat penne 1/4 cup extra-virgin olive oil, plus more as needed 5 cups 3/4-inch cauliflower florets (about 1 to 1 1/4 pounds) 1 large shallot, sliced into thin rings 2 cloves garlic, smashed 3/4 cup water 1/4 cup white wine vinegar 2 tablespoons golden raisins 1 tablespoon honey 1 tablespoon capers 1 sprig fresh thyme 1 bay leaf 2 teaspoons fennel seeds, optional Freshly ground black pepper 3 tablespoons pine nuts, toasted 3 tablespoons chopped fresh flat-leaf parsley 1/4 cup grated Pecorino Romano, plus more as needed Instructions: Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally, until al dente--tender but not mushy. Drain the pasta in a colander set in the sink. Transfer to a large bowl. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons oil, 2 teaspoons salt, water, vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds, if using, and season with black pepper. Bring to a simmer, cover, and cook until cauliflower is fork tender, about 7 to 8 minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme and bay leaf. Toss vegetables and pasta together along with the pecorino. Drizzle with additional olive oil, if desired. Serve immediately, passing more cheese at the table. ","[Chardonnay, Vermentino, Gavi, Barbera]" 42462,"Freezer to Oven Berry Muffins 3/4 cup fresh blueberries, raspberries or diced strawberries 1 3/4 cups all-purpose flour 2/3 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon fine salt 2 large eggs 1 cup milk 1 stick (4 ounces) unsalted butter, melted 1/2 teaspoon pure vanilla extract 1/2 cup all-purpose flour 1/2 cup light brown sugar 4 tablespoons unsalted butter, softened Instructions: For the muffins: Line a 12-cup muffin tin with foil muffin cup liners.
Toss the berries with 2 tablespoons of the flour in a small bowl. Whisk the remaining flour, granulated sugar, baking powder and salt in a large bowl. Beat the eggs in a medium bowl until frothy, and then whisk in the milk, melted butter and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. Stir the batter with a rubber spatula until just combined.
For the topping: Combine the flour and brown sugar in a medium bowl. Either using a fork or your fingers, mix in the butter to form large and medium crumbs. Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the blueberries among the cups. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months.
When ready to bake, preheat the oven to 325 degrees F. Place the muffins in a muffin tin or directly on a baking sheet and bake until they are lightly golden and a tester inserted in the center comes out clean, 35 to 40 minutes.
These muffins can also be baked immediately. Preheat the oven to 350 degrees F, and bake until lightly golden and a tester inserted in the center comes out clean, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 42463,"Tuscan Seafood Stew 2 Tbsp. olive oil 1 large onion, chopped 1 large orange or red bell pepper, chopped 2 cloves garlic, finely chopped 1/2 cup dry white wine or clam juice 1 bottle (8 oz.) clam juice 1 jar Bertolli? Vineyard Premium Collections Marinara with Burgundy Wine Sauce 12 small clams, well scrubbed 1 lb. uncooked large shrimp, peeled and deveined 1 lb. scallops 2 Tbsp. chopped flat-leaf parsley Instructions: Heat olive oil in 3-quart saucepot over medium heat and cook onion and orange pepper, stirring occasionally, 2 minutes or until vegetables are tender. Stir in garlic and wine and cook 4 minutes. Stir in clam juice and Sauce. Bring to a boil over high heat. Stir in seafood. Cook covered over medium heat 10 minutes or until clams open and shrimp turn pink. (Discard any unopened shells.) Sprinkle with parsley and serve, if desired, with crusty bread.; ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 42464,"Cactus Sorbet 10 prickly pears (about 4 pounds) 1 cup simple syrup 2 tablespoons fresh lime juice 2 tablespoons lemon juice 2 tablespoons orange juice 1/4 cup lime zest Fresh mint leaves, for garnish Instructions: Wearing your rubber gloves, wash and skin pears. Be careful of the very tiny spines. Add all ingredients except mint to a blender and puree until smooth. Reduce liquid in half on medium heat. Strain and let cool. Note: Before freezing the puree, adjust the flavor with sugar and cranberry juice, to taste. Freeze puree in an ice cream maker and you're ready to scoop. Garnish with fresh mint. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 42465,"Mushroom Cassoulet 4 tablespoons olive oil 1 medium eggplant, 1-inch diced 1 pound mushrooms, shiitakes, creminis, chanterelles or a combination, sliced 1 (16-ounce) can cannelini beans, drained, rinsed 4 large garlic cloves, crushed 2 sprigs rosemary, leaves removed, chopped 3 sprigs thyme, leaves removed, chopped 1 1/2 pounds plum tomatoes, peeled, seeded, chopped coarsely 4 ounces white wine 3/4 cup fresh bread crumbs 3 tablespoons melted butter Instructions: Preheat oven to 375 degrees F. In a large saute pan over medium high heat, heat 2 tablespoons of olive oil, add eggplant and cook, stirring until golden. Remove to drain on paper towels. Add remaining olive oil and mushrooms to pan and saute until they start to brown. Season with salt and pepper. Remove from heat. In a shallow gratin dish combine cannelini beans, cooked eggplant and mushrooms, garlic, rosemary and thyme. Arrange tomatoes on top, pour the wine over it. Bake for 30 minutes. Stir the mixture. Mix bread crumbs with melted butter and sprinkle them on top. Return to oven for 25 to 30 minutes or until golden and crisp. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 42466,"Seared Tuna with Tempura Avocado and Wasabi Sauce 2 tablespoons cumin 1 tablespoon pepper 4 (4 ounce) pieces sushi grade tuna