In a medium bowl, combine the tomatoes, olives, oregano, and 1/2 teaspoon each of salt and black pepper. Spoon the mixture over the spaghetti squash. Pour the olive brine in the slow cooker. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. When ready to serve, using a fork, \loosen\ the squash slightly, creating spaghetti-like strands. Spoon the tomato sauce over the squash, top each piece with some tuna, string cheese, and basil and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54953,"Snapper \Sandyport
1 whole snapper Pinch salt and pepper Lemon juice 2 leaves spinach 2 shrimp, shelled 2 scallops 1 small onion, sliced 1/2 cup white wine 1/2 butter Pinch chopped parsley Teaspoon lemon juice Pinch white pepper Instructions: To prepare the snapper: De-bone and fillet the snapper and season with salt, pepper, and lemon juice. Lay the fillets on a work surface. Place 1 spinach leaf on each fillet and top with onion, shrimp and scallop. Roll and secure with toothpicks. Cook with white wine in baking pan for 20 minutes and serve with lemon butter sauce. Lemon Butter Sauce: Mix all ingredients together and heat in a saucepan, then pour over. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54954,"Cuban Sandwich with Plantain Chips 1 (1 1/2-pound) pork rib loin end roast Kosher salt and freshly ground black pepper 1 large French baguette, halved lengthwise and cut in quarters 1/4 cup spicy brown mustard 1/3 pound thinly sliced deli ham 1 large dill pickle, thinly sliced lengthwise 1/4 pound thinly sliced Swiss cheese 2 tablespoons canola oil 2 cups canola oil, for frying 2 large green plantains Kosher salt Instructions: For the sandwich: Preheat the oven to 350 degrees F. Have the pork at room temperature. Season it with salt and pepper. Put the roast into a baking pan and roast until the internal temperature reaches 150 degrees F, 40 to 45 minutes. Cover the pork with foil and let it rest for 15 minutes. If not using right away, the roast can be wrapped and refrigerated for up to 2 days. When you are ready to make the sandwich, thinly slice about three-quarters of the pork roast (reserve the remaining one-quarter for Round 2 Recipe Black Bean and Pork Stew). Heat a grill pan over medium heat. Spread a thin layer of mustard on both sides of the bread pieces. Place 2 slices ham on the bottom half of each. Top with the sliced pork roast, then the pickles, and then the Swiss cheese. Place the top half of the baguette on top. Brush the grill with canola oil and place the sandwiches, cheese side down, onto the grill. Set a baking sheet on top of the sandwich and weigh it down with a heavy skillet or pot. Cook until the bottom is crisp and the cheese is starting to melt, 4 to 5 minutes. Flip the sandwich over, replace the baking sheet and weight, and cook another 3 to 4 minutes. For the plantain chips: In a 2-inch deep cast iron skillet, heat the oil to 350 degrees F. Peel the plantains by slicing off about 1-inch from the top and bottom of each. With a paring knife, make a slice on each side the length of the plantain, making sure to go just deep enough to cut through the skin but not cut into the flesh. Peel the skin off to expose the flesh. If you have trouble peeling the skin then cut it off in strips with the knife. Cut each plantain in half and, using the slicing side of a box grater, slice the halves into thin chips. Cook the plantain slices in batches until they crispy, 3 to 4 minutes. Drain on brown paper or paper towels and season with salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 54955,"Waffled Turnover 1 package (2 sheets) frozen puff pastry, thawed 1 1/2 cups apple pie filling, coarsely chopped
Nonstick cooking spray, for spraying the waffle iron Instructions: Preheat a large square Belgian waffle iron. Unroll the puff pastry sheets and cut each evenly into 4 squares. To assemble, roll out 1 square of puff pastry with a rolling pin into at least a 5-by-5-inch square. Place 3 tablespoons apple pie filling in the center and fold the pastry over to form a triangular pocket. Use a fork to crimp the edges. Repeat with the remaining puff pastry squares and apple filling. Spray the waffle iron with nonstick cooking spray. Place 1 turnover into each of the 4 square areas on the waffle iron. Close the top and cook for 4 1/2 to 5 minutes; the pastry will be golden brown and toasted. Repeat with the remaining turnovers. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 54956,"Instant Pesto Torta with Bread and Vegetables Vegetable spray 4 pieces sun-dried tomatoes 4 leaves fresh basil
3 tubs, 6 ounces each, soft garlic and herb cheese (recommended: Alouette brand) 1/4 cup sun-dried tomato tapenade
1/4 cup prepared basil pesto 1 baguette or whole grain baguette, pre-sliced at the bread counter Handful baby carrots Handful grape tomatoes Instructions: Line a small shallow dish or bowl with plastic wrap or waxed paper. Coat wrap with vegetable spray. Arrange a pattern in bottom of the dish using the sun-dried tomatoes and basil. Add 1 1/2 tubs of garlic and herb cheese (about half a pound) to the dish and smooth over, then layer in the sun-dried tomato spread and the pesto. Spread the remaining cheese on top of the pesto. Place a serving plate over the bowl and invert the bowl. Hold on to the edges of the waxed paper or wrap to release the cheese. Remove the waxed paper or plastic wrap. Arrange the sliced baguette along 1 side of the torta.
Arrange carrots and tomatoes along the opposite side of the torta. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 54957,"Kale Slaw 1 head kale, stems removed and thinly sliced 1 large carrot, grated 1/2 an orange, juiced 1/2 a lemon, juiced Salt and freshly ground black pepper 1 tablespoon olive oil 1/2 red onion, sliced very thinly 1 slice bacon, cooked crisp and chopped 1 rounded tablespoon mayonnaise Instructions: Place the kale into a salad bowl. Toss with the carrot, orange juice, lemon juice ,and salt, and using your hands, rub the acid into the kale. Let the kale sit a few minutes while you shock the onion. Prepare a large bowl of ice water and a saucepan with boiling water. Place the thinly sliced onion into the boiling water for 15 to 30 seconds, and then shock them in the cold water, stopping the cooking immediately. Drain the water and blot the onions with a paper towel. Add the onion, bacon, olive oil, salt and pepper and toss well. Add the mayonnaise and mix the slaw well. Refrigerate until ready to serve. Can be made several hours in advance. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54958,"Lobster Potstickers 1/3 cup rice vinegar 2 tablespoons soy sauce 1 tablespoon chili garlic sauce 2 teaspoons black bean garlic sauce 1 teaspoon sesame oil 1 pound lobster meat, coarsely chopped 1/4 cup finely chopped bamboo shoots 1 large egg white 1 tablespoon shredded basil 1 tablespoon cornstarch 1 tablespoon Chinese rice wine or dry sherry 2 teaspoons finely minced ginger 2 teaspoons sesame oil 1/4 teaspoon salt 1/4 teaspoon ground white pepper 30 potsticker wrappers 3 tablespoons cooking oil 2/3 cup water Basil sprigs, for garnish Instructions: Combine the dipping sauce ingredients in a small bowl; set aside. Combine filling ingredients in a medium bowl; mix well. To shape each potsticker, place 1 teaspoon of filling in center of a potsticker wrapper. Brush edges of wrapper with water; fold wrapper in half, crimping 1 side, to form a semicircle. Pinch edges together to seal. Cover potstickers with a dry towel to prevent drying. Place a wide frying pan over medium heat until hot. Add 1 to 1/2 tablespoons cooking oil, swirling to coat sides. Add potstickers, half at a time, seam side up. Cook until bottoms are golden brown, 3 to 4 minutes. Add 1/3 cup water; reduce heat to low, cover, and cook until liquid is absorbed, 4 to 5 minutes. Place potstickers, browned side up, on a serving plate; keep warm. Cook remaining potstickers with remaining oil and water. Garnish potstickers with basil. Serve with dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 54959,"Chocolate Strawberry Crepes with Caramel Sauce 1 1/2 cups fresh sliced strawberries 1 tablespoon sugar, or more if needed 2 tablespoons orange liqueur (recommended: Grand Marnier) 6 French style crepes (recommended: Frieda's) 6 tablespoons chocolate hazelnut spread (recommended: Nutella) 6 tablespoons whipped topping (recommended: Cool Whip) Caramel sauce (recommended: Smucker's) Cocoa powder, for dusting (recommended: Hershey's) Instructions: In a medium bowl, macerate strawberries, sugar, and orange liqueur for 30 to 60 seconds. Lay 1 crepe flat on serving plate and lightly spread 1 tablespoon chocolate spread, 1 tablespoon whipped topping, and 1/4 cup strawberry mixture. Roll crepe or fold in quarters. Drizzle with caramel sauce. Serve immediately with a dusting of cocoa powder. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 54960,"Mont Blancs Chantilly whipped cream, for serving 2 egg whites, room temperature Pinch salt 1 teaspoon vanilla extract 1/8 teaspoon cream of tartar 1/3 cup sugar 1/3 cup icing sugar 1 tablespoon cornstarch 6 pre-cooked mini tart shells Rosehip jam, for serving 3 1/2 ounces sweet chestnut cream (creme de marrons), for serving Candied chestnuts, for serving Instructions: For the meringues: Preheat the oven to 225 degrees F. Whip the egg whites and salt until soft peaks form, and then add the vanilla and continue beating to form stiff peaks. Stir the cream of tartar into the regular sugar and slowly add to the egg whites, while beating, until the meringue is stiff and the sugar has dissolved.
Sift together the icing sugar and cornstarch over the meringue batter, gently folding until fully blended. Transfer the batter to a piping bag fitted with a standard nozzle. Pipe the meringue into 6 peaks on a parchment paper-lined baking sheet. Bake for 1 hour to 1 hour 30 minutes. Let cool on the baking sheet.
For assembling: Place a small amount of whipped cream at the bottom of each tart shell, and then place a meringue on top. Top each meringue with a dribble of rosehip jam and a touch of whipped cream. Transfer the chestnut cream to a piping bag fitted with the Mont Blanc nozzle and pipe it on top of the meringues to cover them well. Top with a dollop of whipped cream and a few candied chestnuts.
Refrigerate until 10 minutes before serving.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 54961,"Everything Gumbo 1 tablespoon smoked sweet paprika or sweet paprika, a palmful 1 1/2 teaspoons coriander, half a palmful 1 1/2 teaspoons ground cumin, half a palmful 1 1/2 teaspoons cayenne pepper, half a palmful A few sprigs fresh thyme, leaves picked and chopped 2 fresh bay leaves 1 large onion, chopped 1 large green bell pepper or 2 small, chopped 2 red or green chiles, chopped 2 ribs celery, chopped 4 cloves garlic, chopped or sliced 2 pounds boneless, skinless chicken, cut into large pieces Salt and freshly ground black pepper 1/2 cup flour, plus more for dredging 2 tablespoons plus 1/2 cup peanut or vegetable oil 1 pound andouille sausage 1 (15-ounce) can stewed tomatoes or diced tomatoes with chiles 1 (12-ounce) bottle beer 6 cups chicken stock 12 ounces lump crabmeat or shrimp, peeled and deveined* 1 bunch scallions, trimmed and chopped 1 teaspoons hot sauce Serving suggestion: Scallion rice. Instructions: In bowl, mix the paprika, coriander, cumin, cayenne pepper, thyme, and bay leaves. Reserve the seasoning blend. Chop and reserve the Trinity-Plus-Two mix of onion, peppers, celery, and garlic. Heat a large Dutch oven over medium-high heat. Season the chicken with salt and pepper and dredge in flour. Add about 2 tablespoons oil and when hot, add chicken pieces, turning occasionally. When browned, remove to a plate. Remove the casings from sausage and slice on an angle in large chunks. Brown the andouille in a drizzle of oil and remove to plate. Pour off the fat, then add the remaining 1/2 cup oil and 1/2 cup flour, whisk constantly until medium-golden brown in color. Cook's Note: think peanut butter. Add the vegetables and seasoning blend to the pot, salt, and pepper and stir 6 to 8 minutes, to soften the vegetables a bit. Add the tomatoes and beer to the pot and reduce beer by half, 2 minutes. Add the stock, chicken, and andouille back to the pot, simmer to combine the flavors, then cool completely and store for a make-ahead meal. To reheat the gumbo: Place the gumbo in a covered pot over medium heat, stir in the crab or shrimp and heat through or cook shrimp, until pink and firm. Top with scallions and serve with scallion rice, if desired. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 54962,"Cheddar and Chutney on Brioche 60 mini brioche rolls 2 to 3 jars chutney (recommended: Major Grey's) 2 pounds very good extra-sharp Cheddar Instructions: Cut each roll in half crosswise. Spread the bottom half liberally with chutney. Place a thick slice of Cheddar on top and cover with the top half of the roll. ","[Chardonnay, Riesling, Chenin Blanc]" 54963,"Grilled Kielbasa with Sauerkraut and Onions 1 1/2 pounds smoked Polska kielbasa 2 tablespoons butter 3 tablespoons sugar 1 onion, sliced 3 cups sauerkraut, drained 3 tablespoons freshly chopped parsley leaves Honey Mustard Dipping Sauce, recipe follows 1/4 cup yellow mustard 1/4 cup honey 1/4 cup Dijon mustard 1/2 teaspoon cayenne 1 tablespoon prepared horseradish Pinch salt Pinch cracked black pepper Instructions: Preheat grill. Preheat oven to 400 degrees F. Cut kielbasa into 3-inch lengths and butterfly lengthwise. Place on hot grill and cook for 4 to 5 minutes on each side turning frequently, charring all sides. Remove from grill. Transfer kielbasa to a baking sheet and place in oven to cook for another 5 to 6 minutes. In a large skillet over medium-high heat, add butter and sugar. Allow sugar to cook to a golden brown color. Add onions and cook until caramelized. Stir in the sauerkraut and cook for 5 to 6 minutes until onions and sauerkraut are wilted and colored. Remove kielbasa from oven and cut into 1-inch pieces. Add to pan of sauerkraut and onions. Toss together and cook for 1 minute. Transfer to a platter, garnish with parsley and serve with Honey Mustard Dipping Sauce. In a small bowl, mix all ingredients until well combined. ","[Riesling, Pinot Grigio, Gewrztraminer, Gavi]" 54964,"Sweet Potato\u2013Kale Latkes 1/2 cup chipotle mayonnaise 1/4 cup buttermilk
1 russet or Yukon Gold potato (about 10 ounces), peeled 1 sweet potato (about 10 ounces), peeled Kosher salt and freshly ground black pepper 1 large egg, beaten 4 scallions, thinly sliced 1 cup finely chopped Tuscan kale Pinch of cayenne pepper 1/3 cup matzo meal or all-purpose flour Vegetable oil or rendered chicken fat, for frying Instructions: Whisk the chipotle mayonnaise with the buttermilk in a small bowl until smooth. Refrigerate until ready to serve. Grate the potato and sweet potato on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of black pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl. Add the beaten egg, scallions, kale, matzo meal or flour and the cayenne to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel\u2013lined baking sheet.
Preheat the oven to 250?. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt. Keep warm in the oven while you make the remaining latkes. Serve with the creamy chipotle sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 54965,"Pumpkin-Chocolate Chiffon Pie 3 tablespoons unsalted butter, melted, plus more for the pie plate 24 chocolate wafer cookies (about 5 ounces) 3 tablespoons sugar 1/4 teaspoon finely grated orange zest 2 ounces semisweet chocolate, finely chopped 1/4 cup heavy cream 1 1/4-ounce packet unflavored gelatin 3/4 cup whole milk 2/3 cup plus 1/4 cup sugar 2 large egg yolks 1 15-ounce can pure pumpkin 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon salt 1 3/4 cups cold heavy cream Instructions: Make the crust: Preheat the oven to 350 degrees F and butter a 9-inch pie plate. Pulse the chocolate wafers, sugar and orange zest in a food processor until finely ground. Add the melted butter and pulse to combine. Press the crumb mixture into the bottom and up the side of the prepared plate. Bake until set, 15 to 20 minutes, then transfer to a rack to cool completely. Combine the chocolate and heavy cream in a small microwave-safe bowl and microwave in 30-second intervals, stirring after each, until smooth. Pour into the cooled crust and spread over the bottom and up the side; set aside until the chocolate sets, about 20 minutes. Meanwhile, make the filling: Sprinkle the gelatin over 3 tablespoons water in a large bowl; let sit 5 minutes. Combine the milk, 2/3 cup sugar, the egg yolks, pumpkin, cinnamon, ginger and salt in a medium saucepan. Cook over medium-low heat, stirring, until the mixture bubbles, 6 to 8 minutes. Carefully whisk the milk mixture into the gelatin mixture until combined. Let sit at room temperature, stirring frequently, until cool but not set, 30 to 45 minutes. Beat 3/4 cup heavy cream in a bowl with a mixer until soft peaks form. Gently fold the whipped cream into the cooled pumpkin mixture, then pour into the prepared crust. Press plastic wrap directly on the surface and refrigerate until firm, at least 3 hours or overnight. Beat the remaining 1 cup heavy cream and 1/4 cup sugar until stiff peaks form. Spread on top of the pie. ","[Pinot Grigio, Moscato, Riesling, Sparkling wine]

" 54966,"Brown Butter Blondies 3 sticks (1 1/2 cups) butter, plus more for greasing the baking pan 3 cups light brown sugar 3 extra-large eggs 1 1/2 teaspoons pure vanilla extract 3 cups all-purpose flour 1 tablespoon baking powder 1 1/2 teaspoons kosher salt 3/4 cup toasted walnuts, roughly chopped 1/2 cup white chocolate chips Instructions: First, brown the butter: Place it in a medium saucepan over low heat to cook. Check it after about 10 minutes; it should be a medium-brown color (not too light, not too burned). Once it reaches that color, take it off the heat and let it cool. Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking pan. In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter and brown sugar until creamy, about 2 minutes. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in the walnuts and white chocolate chips. Press the mixture evenly into the prepared pan. Bake the blondies for about 35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs stuck to it (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 54967,"Top Sirloin in Shiitake Beef Broth 2 tablespoons vegetable oil 4 ounces sliced shiitake mushroom caps 5 cloves garlic, thinly sliced One 1-inch piece fresh ginger, peeled and finely chopped 4 cups beef broth 3 tablespoons soy sauce Kosher salt and finely ground black pepper 12 ounces top sirloin steak, very thinly sliced by a butcher 2 cups cooked short grain rice 1 Persian cucumber, thinly sliced 1 bunch scallions, thinly sliced 1 small hot red cl, thinly sliced Kimchi, as needed Lime wedges, for serving Instructions: Heat the oil in a medium, heavy saucepan over medium-high heat until hot. Stir in the mushrooms and cook until golden, about 6 minutes. Stir in the garlic and ginger and cook, stirring until golden, about 5 minutes. Stir in the beef broth, 2 cups water, the soy sauce and 1/2 teaspoon each salt and pepper and bring to a boil. Cut the steak into thin strips and divide among 4 serving bowls. Place 1/2 cup rice on top. Season the broth with salt and pepper, and then ladle into the bowls. Divide the cucumbers, scallions, cl and kimchi among the bowls. Serve with lime wedges. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 54968,"Devil's Food Cake 1 cup very hot water (8 fluid ounces) 2 ounces semisweet baking chocolate, finely chopped
1 tablespoon instant coffee powder
400 grams (14.1 ounces) granulated sugar
100 grams (3.5 ounces) Dutch process cocoa powder
220 grams (7.75 ounces) all-purpose flour
1/2 tablespoon baking soda
1 1/4 teaspoons baking powder
3/4 teaspoon salt
8 ounces buttermilk
4 1/2 fluid ounces vegetable oil
2 large eggs
2 teaspoons pure vanilla extract
4 sticks (2 cups) unsalted butter, softened 28 ounces sifted confectioners' sugar
3 tablespoons milk, plus teaspoons for thinning as needed 2 teaspoons vanilla extract
Pinch of salt
3/4 cup creamy natural-style peanut butter
Instructions: For the devil's food cake: Preheat the oven to 325 degrees F. Grease three 8-inch-round cake pans and line the bottoms with parchment paper. Combine the hot water, chocolate and coffee powder and whisk to dissolve. Set aside to cool for a few minutes. Sift the granulated sugar, cocoa powder, flour, baking soda, baking powder and salt into a large bowl and whisk to combine. Add the buttermilk and oil to the chocolate mixture. Add the chocolate mixture, eggs and vanilla to the bowl with the dry ingredients. Beat with an electric mixer on low until the dry ingredients are moistened, about 30 seconds. Give the bowl a scrape with a rubber spatula. Increase the mixer speed to medium and beat the batter for 2 minutes. Divide the batter equally among the 3 prepared pans, about 1 pound of batter per pan. Bake until a toothpick inserted into the center of the cakes comes out almost clean, 25 to 35 minutes. Cool in the pans for 12 minutes, then turn out onto wire racks to cool completely. Wrap the cake layers in plastic wrap and refrigerate for 1 hour before assembling. For the peanut butter buttercream: Beat the butter in a stand mixer fitted with the paddle attachment on medium speed until it is glossy and creamy, 5 to 7 minutes. Reduce the mixer speed to low. Working in batches, slowly add the confectioners' sugar, allowing each addition to be incorporated. Once all the confectioners' sugar has been added, scrape the bowl with a rubber spatula and then beat the mixture on medium speed until no lumps remain and the mixture is smooth and thick, 1 to 2 minutes. Add the milk, vanilla and salt and mix on low speed to combine. Give the bowl and the paddle another scrape, then increase the mixer speed to medium and beat for about 5 minutes. Add the peanut butter and beat until combined. If the icing appears to be too thick, thin it by adding more milk, 1 teaspoon at a time. To assemble the cake: Place one of your refrigerated cake layers on a cake circle or serving dish and spread about 1 cup of peanut butter buttercream evenly across the cake. Place a second layer on top, press down slightly and spread another 1 cup buttercream evenly over the top of the cake. Top with the third layer. Give the cake a crumb coat by placing a large dollop of buttercream on top of the cake and spreading it to the edges of the cake and down the sides to seal in any crumbs. Refrigerate the 3-layer cake for about 20 minutes. Use the remaining buttercream to frost the top and sides of the cake. ","[Chardonnay, Pinot Grigio, Riesling, Merlot]" 54969,"Asian Chicken and Rice Salad 1 container Minute? Ready to Serve Chicken Rice Mix 1/3 cup cooked, diced chicken 1/4 cup sliced snow peas 1 Tbsp sliced red onion 2 Tbsps sesame-ginger salad dressing 2 cups salad greens 1 Tbsp sliced almonds 1/4 cup Mandarin orange segments Instructions: Heat rice according to package directions. In medium bowl, combine rice, chicken, snow peas, onions and dressing; blend well. Serve on bed of salad greens and top with almonds and orange segments. Cooks' notes: You can adjust the amount of ingredients based on your tastes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 54970,"Watercress and Tangerine Salad with Red Onions and Black Pepper Vinaigrette 1 medium red onion, thinly sliced 3 tablespoons white wine vinegar 1 tablespoon Dijon style mustard 2 teaspoons cracked black peppercorns 1/2 teaspoon salt 1/4 teaspoon cayenne pepper Scant 1/2 cup extra virgin olive oil 2 tangerines, peel and pith removed and cut into segments 2 bunches watercress, coarse stems removed, washed and dried Instructions: In a bowl, combine the sliced onion with ice water to cover and let soak for 30 to 45 minutes. Meanwhile, make the vinaigrette. In a glass bowl, whisk together the vinegar, mustard, pepper, salt, and cayenne until thoroughly blended. Drizzle the olive oil over in a thin stream, whisking constantly until all the oil is incorporated. Drain the soaking onions, pat them dry with paper towels, and separate into rings. In a large bowl, toss the tangerines and the watercress together gently. Drizzle over enough vinaigrette just to coat and toss again. Mound some salad onto the plate and scatter a few onion rings over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 54971,"Raspberry Royale 3/4 cup framboise, plus more for dipping glasses 1/4 cup vanilla sugar or granulated sugar, for dipping glasses Fresh raspberries, for garnish 1 bottle good Champagne Instructions: Coating the rims of the glasses: In a flat dish or saucer, pour a small amount of framboise. Place 1/4 cup vanilla sugar in another saucer. Briefly dip the rim 6 champagne glasses, 1 at a time, in the framboise, and then in the sugar. Set aside to dry. Pour 2 tablespoons framboise into each glass. Add a few raspberries and then fill with champagne. ","[Champagne, Sparkling Pinot Noir, Brut Ros]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 8 oz ziti pasta 1 lb ground beef 1 onion, chopped 2 cloves garlic, minced 1 cup tomato sau" 54972,"Shrimp Salad with Cucumber and Mint 2 pounds medium shrimp, cleaned 1 cup fresh mint leaves 2 tablespoons lemon juice 3 tablespoons olive oil 1/2 English cucumber, seeded and diced (about 1 1/2 cups) 1 lemon, zested Salt and pepper Instructions: Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator. Put mint and lemon juice in food processor and pulse to coarsely chop the mint. Drizzle olive oil into processor while pureeing until mint is finely chopped. In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine. This will keep in the refrigerator in an airtight container for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54973,"Hash Brown Cake with Dill Sour Cream 1 cup sour cream 2 tablespoons chopped fresh dill Kosher salt and ground black pepper 2 tablespoons unsalted butter 1 tablespoon olive oil
4 cups frozen cooked shredded potatoes, thawed 2 tablespoons all-purpose flour
2 teaspoons sweet paprika
1 teaspoon kosher salt
1 teaspoon ground black pepper
Pinch cayenne pepper
2 large eggs, lightly beaten
2 cloves garlic, smashed and chopped small
1/2 yellow onion, grated Fresh dill sprigs, for garnish Instructions: For the dill sour cream: In a medium bowl, whisk to combine the sour cream, dill and some salt and pepper. Cover and refrigerate until ready to serve. For the hash brown cake: Heat the butter and oil in a large nonstick skillet over medium-high heat. In a large bowl, stir to combine the potatoes, flour, paprika, salt, black pepper, cayenne pepper, eggs, garlic and onion. Spread the potato mixture in an even layer to cover the bottom of the skillet and use a spatula to press gently. Cover and cook until the potatoes are warmed through and crisp on the bottom, 8 to 10 minutes. Uncover the skillet and remove from the heat. Place a platter larger than the skillet directly over the top of the skillet and invert the potato cake onto the plate. Cut into wedges and serve with the dill sour cream and sprigs of dill for garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 54974,"PEKING DUCK 1 large pot 3/4 full with water, boiling 1 whole duck, head on 1/4 cup sugar 1/4 cup salt 1 teaspoon five-spice powder 1 cup molasses 2 cups oil, hot Instructions: Soak the whole duck in the large pot of boiling water. Remove it as soon as the skin changes color. Sprinkle the inside of the duck with sugar, salt, and five-spice powder. Rub the skin of the duck with molasses. Truss the duck with string and hang in an airing place for 2 hours, or put the duck in the refrigerator overnight without any cover. This will dry the skin of the duck so that it will be crispy. Preheat rotisserie oven to 375 degrees and bake for 45 minutes or until the skin is reddish brown. Before serving, pour hot oil over the skin to increase the crispiness. Carve the skin and meat from the duck, and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 54975,"Tegroni 4 ounces silver tequila 4 ounces Cinzano sweet vermouth 4 ounces Campari Grapefruit peels, for garnish Instructions: Pour the tequila, vermouth and Campari into a pitcher. Squeeze a grapefruit peel in each of four rocks glasses and divide the alcohol mixture among the glasses. Fill each glass with ice and serve. ","[Prosecco, Pinot Grigio, Sauvignon Blanc]" 54976,"Meatless Meatball Sliders 1 cup almonds or walnuts, toasted 2 cloves garlic 1 cup panko or matzo meal 1 cup shredded Parmesan cheese, plus more for topping 2 tablespoons dried parsley Kosher salt and freshly ground pepper 2 large eggs 3 1/2 cups (28 ounces) tomato sauce Canola or vegetable oil, for frying 12 ounces fresh mozzarella cheese, sliced 1/4 inch thick Fresh basil leaves, for topping 6 slider rolls, toasted Chopped fresh parsley or basil, for topping Instructions: Combine the nuts and garlic in a food processor and pulse to a coarse crumb. Add the panko, Parmesan, parsley, a big pinch of salt and a few turns of pepper and pulse to combine. Add the eggs and process until the mixture holds together in a ball. Roll the mixture into 1 1/2 tablespoon\u2013size balls, packing just firmly enough so they hold together but not so much that they toughen. Put the balls on a plate or sheet of parchment paper. Warm the tomato sauce in a large pot over medium heat. Heat 1/4 inch of oil in a skillet over medium-high heat. Cook the balls in batches, turning, until they\u2019re golden brown on all sides, 7 to 10 minutes. (Alternatively, you can deep-fry the suckers if that\u2019s what you\u2019re into.) Add to the tomato sauce. Put 1 slice of mozzarella, 2 balls and 1 or 2 basil leaves on each roll. Serve with additional sauce and chopped parsley or basil on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 54977,"Green Salad with Blue Cheese Dressing 1/2 pound Roquefort cheese, divided 1 cup good mayonnaise 1/3 cup heavy cream 2 teaspoons tarragon wine vinegar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 heads green lettuce, washed and spun dry 3 pounds heirloom tomatoes, mixed colors and sizes, sliced Instructions: For the dressing, crumble half the Roquefort cheese, the mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until combined but still chunky. Arrange the lettuce leaves on a platter and place the tomatoes on top. Pour the dressing over the tomatoes. Crumble the remaining Roquefort and sprinkle it over lettuce and tomatoes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54978,"Cheese and Summer Sausage 1 pound pick-up size summer sausage 1/2 pound Havarti with dill 1/2 pound Gouda or Edam cheese 1 pound green or red grapes 1 pint grape tomatoes Instructions: Remove casing of sausage and slice in 1/2-inch discs. Leave cheese whole and serve with cheese knife or cube up ahead to pack for a picnic. Serve salami and cheese selections with grapes and grape tomatoes. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 54979,"Caramel Corn Cupcakes 1 stick unsalted butter 1 cup granulated sugar 2 large eggs 1/2 cup whole milk 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1/3 cup almond flour 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 2 cups confectioners' sugar 3/4 teaspoon pumpkin pie spice 1/8 teaspoon salt 1/2 teaspoon pure vanilla extract 1/2 cup dulce de leche Caramel corn, for topping Instructions: Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Melt the butter in a small skillet over medium heat; cook, swirling the pan occasionally, until the butter is browned, 6 to 9 minutes. Immediately transfer to a medium bowl and let cool slightly. Whisk in the granulated sugar, eggs, milk and vanilla. Whisk the all-purpose flour, almond flour, baking powder and salt in a large bowl. Add the brown butter mixture and whisk until just combined (do not overmix). Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, 18 to 22 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely. Meanwhile, make the frosting: Beat the butter, confectioners' sugar, pie spice and salt in a large bowl with a mixer on medium speed until just combined. Increase the mixer speed to medium high. Add the vanilla and beat until fluffy, about 3 minutes. Swirl in the dulce de leche with a rubber spatula, leaving some streaks. Transfer to a piping bag fitted with a round tip. Pipe onto the cupcakes and top with caramel corn. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 54980,"Fish Chowder 1 teaspoon hot sauce 1 1/2 cups tomato juice 1/4 teaspoon Worcestershire sauce 1 tablespoon Bermuda black rum or dark rum 1 teaspoon sherry peppers (a special Bermudan pepper-flavored sherry) 2 teaspoons butter 1 onion, chopped 2 stalks celery, chopped 1 cl pepper, seeded and chopped 2 tablespoons tomato paste 1 pound fresh grouper, cut into chunks 1 whole carrot, peeled and chopped 2 tomatoes, chopped 1 whole red pepper, chopped 1 tablespoon crushed red pepper flakes 1 large potato, peeled and chopped Salt and freshly ground black pepper 2 cups fish stock or water Instructions: In a large saucepan, melt the butter over high heat. Add the onion, celery, and chili pepper and saute until tender; stir in the tomato paste. Add the grouper and stir until the fish is coated. Mix in the carrot, tomatoes, red pepper, crushed red pepper flakes, potato, and salt and pepper. Reduce the heat to medium and add the fish stock, hot sauce, tomato juice, and Worcestershire sauce. Simmer over medium heat for 1 hour. Serve in bowls and drizzle with rum and sherry peppers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54981,"Peaches n' Cream Cupcakes 1 1/3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup sugar 4 tablespoons butter, at room temperature 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon peach extract 3/4 cup buttermilk 1/4 cup peach puree 2 cups fresh or frozen peaches, pureed 1 tablespoon sugar 1 tablespoon cornstarch 1 pound mascarpone cheese 1 1/4 cups heavy cream 1/2 cup confectioners' sugar Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Place 12 liners in a cupcake pan. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, beat the sugar and butter together using an electric mixer until it looks creamy. Beat in the egg, vanilla extract and peach extract until the mixture is smooth. Add half of the flour mixture to the butter mixture and stir until almost combined. Add the buttermilk and peach puree and stir again until almost combined. Add the rest of the flour and stir until all the ingredients are mixed in. Fill the cupcake liners with batter using a large ice cream scoop. Bake for 18 to 20 minutes. Cool for 10 minutes before removing from the pans. Place on a wire rack and cool completely. For the filling: Place small saucepan on the stovetop and put on medium heat. Put the peaches and sugar in and bring to slight boil. In a separate small bowl, mix the cornstarch and 1 tablespoon water until no lumps. Add the cornstarch mixture to the pan and keep on medium-low heat for about 1 minute. Cool completely before use. (Makes about 1 1/2 cups filling.) For the frosting: Put the mascarpone, cream and confectioners' sugar in a stand mixer with the paddle attachment and beat on medium speed until thick, 4 to 5 minutes. (Makes about 2 cups frosting.) Fill the cupcakes with the peach filling and then frost with the mascarpone frosting. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 54982,"Rino's Special 4 (4-ounce) thinly sliced veal cutlets (scaloppini) 4 (4-ounce) thinly sliced chicken tenderloins 2 ounces all-purpose flour 1/2 cup olive oil 12 shiitake mushrooms cleaned and stems discarded, then sliced 6 ounces oyster mushrooms, trimmed 3 ounces porcini mushrooms chopped 4 large shrimp, shelled and deveined Salt and fresh ground black pepper 3 tablespoons brandy 3/4 cup heavy cream 1/4 stick butter Chopped parsley leaves, for garnish Instructions: Pound the veal and chicken into 1/4-inch thick slices, between sheets of plastic wrap or waxed paper. Add the flour to a large shallow dish. Dredge the veal and chicken in the flour. Heat the olive oil in a large saute pan over medium to low heat. Add veal and chicken and brown on 1 side only. Add all of the mushrooms and saute for 1 to 2 minutes. Drain the oil from the pan, add the shrimp and season with salt and pepper, to taste. Add the brandy and carefully ignite it with a long kitchen match to burn off the alcohol. Stir in the heavy cream and butter and let the sauce reduce for 3 to 4 minutes. Ready to serve. Arrange 1 piece of veal, 1 piece of chicken and 1 shrimp on each serving plate. Top with some mushrooms and sauce and garnish with parsley. Can be served over pasta, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 54983,"Any Bean Burgers 1 cup canned beans, such as pinto, kidney or black beans, rinsed and drained 1/2 cup walnuts
1/2 cup panko breadcrumbs
1 teaspoon kosher salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
3 tablespoons BBQ sauce 1 tablespoon olive oil
4 slices your favorite cheese, optional 4 burger buns
Desired toppings, for serving Instructions: In a food processor, pulse the beans until coarsely chopped, then transfer to a large mixing bowl. Pulse the walnuts in the food processor until finely chopped, then transfer to the mixing bowl with the beans. Add the breadcrumbs, salt, onion powder, garlic powder, pepper, egg and 2 tablespoons of the BBQ sauce and mix well. Divide the mixture into 4 equal parts. Shape into burger patties and refrigerate for 30 minutes. Heat a nonstick skillet over medium-high heat. Add the olive oil. Brush the top of each burger with the remaining 1 tablespoon BBQ sauce. Cook the burgers BBQ sauce-side down for 3 minutes. Flip and top each with a slice of cheese if using. Cover and cook until the cheese is melted and the burgers are heated through, about 3 minutes. Place the burgers on the buns and top with desired toppings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 54984,"Angel Biscuits 1 package active dry yeast 1/4 cup sugar 3 tablespoons warm water (105 to 115 degrees F) 1 teaspoon baking soda 1 tablespoon baking powder 1 teaspoon salt 7 cups all-purpose or cake flour 1 cup vegetable shortening 2 cups buttermilk Instructions: Dissolve the yeast and a pinch of the sugar in the warm water. Into a large bowl, sift the baking soda, baking powder, salt, and the remainder of the sugar, with 6 cups of the flour. Cut the shortening into the dry ingredients with 2 forks, a pastry cutter, or your fingers until the size of garden peas. Add the yeast mixture to the buttermilk and stir into the flour mixture until all the flour is barely moistened to make a sticky dough. Cover with plastic wrap and refrigerate overnight or up to a week before using. When ready to bake, preheat the oven to 425 degrees F. Place about 1 cup additional flour on the work surface. Place the sticky dough on top of the flour and sprinkle with more flour. Pat out into a round 1/3-inch thick and then fold over to a height of 2/3-inch. Using a 2 1/2-inch biscuit cutter, cut out the biscuits. If you desire a 1 1/2-inch round, make the dough thinner- a total of 1/2-inch. Place the biscuits, their sides touching, on the baking sheet. Bake 10 to 12 minutes, until lightly tinged with brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54985,"Churros 5 cups water 8 ounces butter 2 teaspoons salt 1/2 cup sugar 1/2 cup corn oil 2 teaspoons vanilla extract 1 teaspoon nutmeg 5 cups all purpose flour 8 eggs 1 pint corn oil Cinnamon Sugar, recipe follows Chocolate Caliente, recipe follows 1/2 cup sugar 1/2 cup ground cinnamon 1 quart milk 1/2 pound Mexican chocolate, coarsely chopped 1/4 cup sugar Instructions: Heat water, butter, salt, sugar, oil, vanilla extract and nutmeg to a rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball (about one minute). Remove from heat. Beat eggs in all at once. Continue beating until smooth. Let the dough cool. Place dough in a piping bag with a star tip. In a large frying pan, heat corn oil. Pipe the churros in long rods directly into the hot corn oil. Fry until golden brown on all sides. Dust with Cinnamon Sugar and serve with Chocolate Caliente. In a small bowl, mix sugar and cinnamon together and store in an airtight container. Bring milk to a boil. Add in chocolate and sugar. Stir over heat until chocolate is melted and sugar has dissolved. ","[Rioja, Tempranillo, Garnacha, Barbera]" 54986,"Tailgate Peel-and-Eat Shrimp with Texas Tequila-Mayo Dip 2 pound jumbo shrimp, with shell on 2 tablespoon crab boil or cajun spice water to cover shrimp 1 lemon, thinly sliced 1 stalk celery, chopped 1 teaspoon liquid smoke Texas Tequila Mayo Dip, recipe follows 1-1/2 cups mayonnaise 2 tablespoons tequila, optional 1/2 teaspoon minced garlic 1/4 cup fresh lime juice 1/4 cup chopped fresh cilantro leaves kosher salt freshly ground cracked black pepper Instructions: Bring water, crab boil, lemon, celery and liquid smoke to a boil. Simmer for five minutes and add shrimp. Return mixture to a boil and simmer shrimp until opaque, approximately 4-5 minutes. Immediately remove pan from the stove and leave the shrimp in the water for 5 minutes to absorb more flavor. Drain, cool slightly. Make dipping sauce and serve with shrimp. Combine all ingredients in a bowl and whisk to combine well. Chill if not using immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 54987,"Il Diavolo Sandwich 2 pounds unbleached and unbromated all-purpose flour 2 tablespoons olive oil, plus more for drizzling 1 tablespoon kosher salt 1 tablespoon dry yeast 1 1/4 pounds red Fresno peppers 1/2 onion 1 tablespoon minced garlic 3 ounces tomato paste 1/4 cup extra-virgin olive oil 1/4 cup red wine vinegar 1 teaspoon dried oregano 1/2 teaspoon kosher salt 12 ounces spicy soppressata 12 ounces spicy coppa 16 ounces fresh mozzarella 12 ounces pepper salami Spicy olive oil, for drizzling Secret Spices, recipe follows, for sprinkling 1 teaspoon dried lemon peel 1/2 teaspoon paprika 1 teaspoon dried rosemary 1 teaspoon dried minced garlic 1 teaspoon dried minced onion Instructions: For the focaccia bread: Mix the flour, olive oil, salt, yeast and 2 to 3 cups water in a mixer; let it rest in the bowl for about 2 hours. Mix the dough again for a few seconds, divide into 2 portions and roll each out in a sheet pan on parchment paper. Let it rest for another 30 minutes. Preheat a convection oven to 356 degrees F. Drizzle a mix of 1 ounce of water and 1 ounce of olive oil on each dough and bake until cooked through and golden, about 18 minutes. For the spicy sauce: Chop the peppers and the onion in large pieces. In a blender, mix the chopped peppers with seeds, onion, minced garlic, tomato paste, olive oil, and vinegar until a paste is formed. Add the oregano and salt. Cook it in a saucepan on medium heat until the flavors combine, about 10 minutes. For the meats/cheese: After the bread has cooled, cut in 6 equal squares. Slice each square in half. Spread about 2 ounces of the spicy sauce on each bottom slice of bread. Add the spicy soppressata, spicy coppa, fresh mozzarella and pepper salami. Add the top slice of bread to each and grill in a panini press for about 5 minutes. Cut the sandwiches in 4 pieces, drizzle with spicy olive oil and sprinkle with Secret Spices. Mix the dried lemon peel, paprika, rosemary, garlic and onion in a small bowl. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 54988,"Sesame Shrimp and Greens with Rice 1/4 cup soy sauce 2 teaspoons honey
2 tablespoons toasted sesame oil
1 tablespoon grated ginger
1 tablespoon rice vinegar
Pinch crushed red pepper flakes
2 garlic cloves, grated
1 pound (16 to 20 count) shrimp, peeled and deveined
Nonstick cooking spray, for the foil 2 cups cooked white rice
4 loosely-packed cups baby spinach leaves
1 cup 1/2-inch diced zucchini
1 cup sliced sugar snap peas
Instructions: Whisk soy sauce, honey, sesame oil, ginger, rice vinegar, pepper flakes and garlic in a large bowl. Add shrimp and toss to coat. Refrigerate for 20 to 30 minutes. Remove shrimp from marinade and reserve marinade. Preheat a grill to medium-high heat. Prepare 4 large sheets of aluminum foil. Spray each with nonstick cooking spray. Scoop 1/2 cup rice into the center of each sheet. Top each with 1 cup spinach, 1/4 cup zucchini and 1/4 cup snap peas. Divide shrimp evenly among the packets. Spoon remaining marinade over each packet. Fold each packet to close (not too tight), leaving the seam side up. Place packets, seam-side up, on the grill. Cook until shrimp is cooked through, 12 to 15 minutes. Remove and open packets carefully. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54989,"Surf and Turf with Grilled Vegetables 2 cloves garlic, smashed Zest of 1 lemon, plus half of the juice 1 cup fresh flat-leaf parsley leaves, finely chopped
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Kosher salt
2 ears corn, shucked 3 sprigs fresh oregano or marjoram, leaves stripped off 1 Roma tomato
1 large red onion
1 medium zucchini
Half a Fresno cl pepper
1/4 cup chopped fresh chives 1/4 cup crumbled feta
1/4 cup olive oil
1/4 cup red wine vinegar
Kosher salt 6 prawns, peeled and deveined, heads removed 2 cloves garlic, smashed
Juice of half lemon
2 tablespoons olive oil, plus more for the steaks Two 12-to-14-ounce strip steaks (about 1/2-inch-thick)
Kosher salt
Instructions: For the herb butter: Combine the garlic, lemon zest and juice, parsley, butter and a pinch of salt in a small bowl. Keep at room temperature for topping the steak before serving. For the salad: Prepare an outdoor grill over medium-high heat. Grill the corn until well-marked, turning as needed, about 5 minutes. Let cool for a few minutes then slice the kernels off and transfer to a medium bowl. Add the oregano leaves, tomato, onion, zucchini, Fresno cl, feta, olive oil, vinegar and salt to taste. Toss to coat evenly. For the surf and turf: Toss the prawns with the garlic, lemon juice and olive oil in another medium bowl and let marinade while grilling the steaks. Massage the strip steaks with olive oil and sprinkle each side with salt. Grill the steaks until well-marked and medium-rare, about 3 minutes per side. Let the steaks rest and grill the prawns until pink and cooked through, about 3 minutes per side. Divide the steaks, prawns and salad between 2 plates. Top the steaks with a spoonful of the herb butter. ","[Chardonnay, Pinot Noir, Syrah, GSM]" 54990,"Mom's Stuffed Eggplant 1 large eggplant 3 tablespoons extra-virgin olive oil, divided 1/2 pound ground beef Salt and freshly ground black pepper 1 onion, small diced 1 red pepper, small diced 3 cloves garlic, minced 1/2 cup freshly chopped parsley leaves 1/2 cup freshly chopped basil leaves, chopped 1 1/4 cup grated Pecorino Romano, divided 1/4 cup bread crumbs 1 egg 2 chopped tomatoes Instructions: Preheat oven to 350 degrees F. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes. Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together. In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves. Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 54991,"Easy Philly Steak Salad 2 tablespoons unsalted butter or canola oil 1 cup fresh or frozen sliced red and green bell peppers 12 ounces any leftover cooked steak, shredded 1/4 teaspoon garlic powder Salt and pepper 1 cup shredded mozzarella cheese (may use any cheese you like) 10 ounces salad mix (salad in a bag or shredded iceberg or romaine) Instructions: Heat butter or oil in a large skillet over medium-high heat. Add peppers, steak, and seasonings and cook for about 5 minutes, or until peppers are tender. Turn heat off and top the hot steak and peppers with the cheese and let melt. Meanwhile, divide salad mix evenly between 2 bowls. Divide the hot mixture evenly over the bowls of salad, and serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Chianti]" 54992,"Orange-Cranberry-Pear Relish 1 small navel orange 1 (12-ounce) bag fresh or frozen cranberries 1 Bartlett pear, cored and cut into large chunks 1/2 cup light brown sugar Pinch kosher salt 3 tablespoons toasted and coarsely chopped pecans Instructions: Wash and dry the orange. Cut the orange into small wedges, including the peel, and put in a food processor. Add the cranberries, pear, sugar, and salt. Pulse until coarsely chopped. Transfer to a bowl, cover, and refrigerate for at least 2 hours and up to 2 days. Just before serving, stir in the pecans. ","[Chardonnay, Riesling, Gewrztraminer]" 54993,"Grilled Wedge Salad Skewers 3 tablespoons crumbled blue cheese 3 tablespoons sour cream
2 tablespoons mayonnaise
2 tablespoons buttermilk or milk
1 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 head romaine lettuce, cut into 2-inch pieces
18 cherry tomatoes 1 tablespoon olive oil Instructions: Combine the blue cheese, sour cream, mayonnaise, buttermilk and vinegar in a small bowl and stir until well combined. Season to taste with salt and pepper. Preheat a grill or grill pan for cooking over medium-high heat. Thread a few pieces of lettuce onto a skewer, followed by a cherry tomato; repeat twice so that you have three lettuce clusters and three cherry tomatoes on the skewer. Repeat with the remaining skewers. Brush both sides of the skewers with the oil and sprinkle lightly with salt and pepper. Grill until lightly charred, turning once, 1 to 2 minutes per side. Arrange the skewers on a platter and drizzle with the blue cheese dressing. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 54994,"Sauteed Mustard Greens Extra-virgin olive oil 3 cloves garlic, smashed Pinch crushed red pepper flakes 1 large bunch mustard greens, stems removed, cut into 2-inch pieces and washed, left wet Kosher salt 2 to 3 tablespoons red wine vinegar Instructions: Coat a large saute pan with olive oil and put on medium-high heat. Toss in the garlic cloves and a pinch of crushed red pepper. Cook the garlic until it becomes golden brown and is very aromatic. Remove the garlic and discard. Add the mustard greens and season with salt, to taste. Cover and cook the greens until they are soft and wilted. Stir in the vinegar. Taste for seasoning and add salt, if needed. Transfer the greens to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 54995,"Super Stuffed Baked Apples a la Mode 4 large McIntosh or Empire apples, cored 1 tablespoon lemon juice 3/4 cup brown sugar 1/4 cup instant oatmeal mix or rolled oats 1/4 teaspoon nutmeg, a healthy grating 1 teaspoon ground cinnamon 4 tablespoons butter, cut into pieces 2 ounces, 1/8 cup, golden raisins, chopped 1/4 cup chopped walnuts or walnut pieces or pecans 1 pint Dulce de Leche (caramel) ice cream or caramel swirl ice cream Whipped cream, in a canister Instructions: Preheat oven to 425 degrees F. Sprinkle cored apples with lemon juice. Mix next 7 ingredients and over-stuff apples. Bake 20 minutes in a small oven safe dish. Transfer apples to small bowls with a spoon and top with ice cream and whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 54996,"Potato Gnocchi 3 pounds large baking potatoes 2 large eggs 1 large egg yolk 2 cups all-purpose flour 2 tablespoons finely chopped fresh rosemary leaves 2 teaspoons kosher salt, plus more as needed Freshly ground black pepper Unsalted butter, at room temperature, as needed Instructions: Preheat the oven to 350 degrees F. Wash the potatoes, prick them with a fork and place them on a sheet pan. Bake them until very soft, about 1 1/2 to 2 hours. (Resist roasting them at a higher temperature to speed up the process--you want the skin and flesh just inside the skin to become crusty.) Cool them slightly and scoop out the insides. Rice the scooped potato with a ricer, or mash them with a fork. Place them in a bowl and cover with a damp cloth to retain their heat. The potatoes must be used while they are still very warm. Beat the eggs and yolk lightly together in a small bowl. Add them to the potatoes along with the flour, rosemary, salt, a few grinds of freshly ground black pepper. Mix gently with your hands until all the ingredients are well incorporated and the dough is smooth. Turn the dough out onto a lightly floured flat surface. Lightly knead and add a little more flour if the dough is overly sticky. Let the dough rest for 10 minutes, uncovered. Roll the dough into thin 1/2-inch thick logs and cut into 1/2-inch pieces. Using a generous amount of flour, press each piece against your thumb tip to make a dent or roll it over the back and off the tip of a floured fork tines to make the traditional ridged shape. Place the finished gnocchi on a lightly floured sheet pan. Cook them as soon as possible in boiling salted water. (For every 5 quarts of water add 2 tablespoons of kosher salt.) Add the gnocchi to the boiling water. When they rise to the top, let them cook for a minute or two and then remove them with a slotted spoon. Drain well and toss with butter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 54997,"No-Bake Chocolate-Peanut Butter Cookies 1 cup peanut butter 60 butter crackers (such as Ritz; 2 sleeves) 3 cups milk chocolate chips Sprinkles, for decorating Instructions: Line a baking sheet with parchment paper. Spread a generous 1 teaspoon peanut butter onto each of 30 crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes. Put the chocolate chips in a microwave-safe bowl and microwave on medium power in 15-second intervals, stirring, until melted, about 1 1/2 minutes. Use 2 forks to dip each sandwich into the melted chocolate until completely coated, then return to the baking sheet. (If the chocolate starts to stiffen, return it to the microwave for a few seconds.) After dipping the cookies in chocolate, decorate them with sprinkles. Refrigerate the cookies until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]" 54998,"Roasted Red Pepper and Garlic Bean Dip 1 head garlic 1 tablespoon olive oil Kosher salt and freshly ground pepper One 16-ounce can cannellini beans, rinsed and drained One 16-ounce can garbanzo beans (chickpeas), rinsed and drained 2 roasted red bell peppers from a jar or grilled, peeled and seeded 2 tablespoons ground cumin 1 tablespoons tahini Juice of 1/2 lemon 2 teaspoons granulated garlic 2 teaspoons granulated onion Pinch cayenne pepper (or more as desired) 1/4 cup chicken or vegetable stock Fresh tortilla chips, for serving Instructions: Preheat the oven to 375 degrees F. Slice off the top 1/3 of the garlic head with a serrated knife, exposing the cloves. Drizzle the oil over the cloves and with some salt. Tightly wrap the head in aluminum foil and transfer it to the oven. Roast until the garlic is very soft and deep golden brown, about 45 minutes. When cool enough to handle, remove 4 cloves for the dip and reserve the rest for another use. Put the cannellini beans, garbanzo beans, roasted peppers, cumin, tahini, lemon juice, granulated garlic, granulated onion, cayenne and the 4 roasted garlic cloves in a food processor and pulse until chunky. While pulsing, slowly add the chicken stock and mix until smooth, Transfer the mixture into a large nonstick skillet over medium-high heat. Cook, stirring, until the mixture begins to bubble, about 5 minutes. Season with salt and pepper. Serve warm or at room temperature with tortilla chips for dipping.
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 54999,"Croque Madame Sandwich 6 ounces unsalted butter, divided 2 tablespoons flour 1 cup whole milk 1 bay leaf 1/2 teaspoon kosher salt, plus more for seasoning 1/4 cup grated Parmesan 8 slices thick sourdough bread 8 to 12 slices good quality ham (about 3/4 pound) 12 ounces Gruyere cheese, grated, divided Nonstick spray 4 eggs Instructions: Preheat the broiler. Make the bechamel sauce: In a small saucepan, melt 1 ounce butter over medium heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking, 2 to 3 minutes. Do not allow it to brown. Add the milk and bay leaf and cook, stirring from time to time, until the mixture thickens like a soup, 10 to 12 minutes. Remove the bay leaf and stir in the Parmesan. Transfer to a bowl to cool. Arrange 4 slices of the bread on a flat surface. Top each with 2 to 3 slices of ham. Mix together half of the Gruyere cheese and the bechamel sauce. Taste for seasoning. Spread a little of the sauce on top of the ham and top each with another slice of bread. Heat a large cast iron skillet and, when hot, add half of the remaining butter. Add 2 of the sandwiches and brown on one side, 2 minutes. Turn on the other side and brown 2 more minutes. Transfer to a baking sheet and repeat with the remaining butter and sandwiches. Spread the remaining bechamel on top of the sandwiches and top with the other half of the Gruyere cheese. Wipe any crumbs from the cast iron skillet and spray with nonstick spray. Crack 4 eggs into the skillet, leaving a little room between each. (Alternatively, fry 2 at a time). While the eggs are frying, place the sandwiches under the broiler and broil until the top becomes golden brown, 1 to 2 minutes. Season the eggs with salt and top each sandwich with a fried egg. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 55000,"Four-Layer Chocolate Cake Nonstick cooking spray 2 cups all-purpose flour, plus more for the pans
1/3 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) butter, softened
2 cups sugar
3 extra-large eggs
1/2 cup sour cream
2 teaspoons vanilla extract 2 teaspoons instant espresso powder
1 cup hot water
Swiss Meringue Buttercream, recipe follows 9 large egg whites, at room temperature 1 1/2 cups sugar
1 1/2 pounds (6 sticks) unsalted butter, at cool room temperature 2 teaspoons vanilla extract or other flavoring
Instructions: Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with nonstick cooking spray and line the bottoms with parchment. Spray the parchment and dust with flour. Whisk together the flour, cocoa, baking soda and salt in a large bowl. Beat together the butter and sugar in a stand mixer until light and fluffy, 1 to 2 minutes. Add the eggs one at time and beat until incorporated. Add the sour cream and continue to beat until fully incorporated. Then add the vanilla. Stir together the instant espresso powder with the hot water in a spouted measuring cup. With the mixer running, add the dry ingredients in two additions, alternating with the espresso. Divide the batter between the cake pans and bake until a tester inserted in the centers comes out clean, 30 to 35 minutes. Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely. Slice a thin layer from the top of each cooled cake with a serrated knife to remove the domed top. With a serrated knife, slice the layers in half horizontally to make 4 layers. Spread buttercream on the cut side of a layer and sandwich another layer on top. Repeat with the remaining frosting and layers, leaving the last top layer unfrosted. Apply a thin crumb-coat of frosting to the entire cake and chill in the refrigerator at least 15 minutes to set. Use the remaining frosting to generously frost the cake. Put the egg whites and sugar into a large bowl set over a double boiler. Whisk constantly until the sugar melts and the mixture is very thin and warm. Pour the egg whites into the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks form, about 5 minutes. Turn to low speed and continue beating until cool, about 10 minutes. Turn the mixer to medium speed and whisk in the butter in small pieces. (The mixture may look curdled before it comes together.) Add the vanilla extract. Re-beat the mixture as needed to keep it smooth as you frost your cake. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55001,"Gutsy Red Pepper Gazpacho 2 red bell peppers, seeded and coarsely chopped 2 teaspoons sugar 1 jalapeno pepper, seeded and chopped 2 slices white bread, crust removed and chopped 2 cloves garlic, crushed 1 cup tomato sauce 1 (28-ounce) can stewed diced tomatoes 1/2 cup water 2 tablespoons sherry vinegar or red wine vinegar 1/4 cup extra-virgin olive oil Coarse salt 1/2 red onion, finely chopped Blue corn tortilla chips Instructions: Place peppers in food processor and puree. Add sugar, jalapeno, bread, garlic, tomato sauce, tomatoes and process until smooth. Add 1/2 cup of water to thin soup, if necessary. Add vinegar and oil, pulse-process and season soup with salt, to taste. Serve immediately or chill. Garnish cups of soup with chopped red onion and pass blue corn chips for dipping into soup at table. ","[Tempranillo, Syrah, Zinfandel, Barbera]" 55002,"Roasted Chicken, Peach and Brie Pizza Four 6- to 8-ounce boneless, skinless chicken breasts Olive oil, for drizzling and brushing Kosher salt and coarsely ground black pepper Kosher salt and coarsely ground black pepper
4 naan or un-split pitas 12 ounces Peach and Moonshine Jam, recipe follows 6 ounces double-cream brie, rind removed, sliced
2 pounds peeled and chopped white peaches 1/2 cup sugar
2 tablespoons minced fresh ginger
1/3 cup moonshine
1 tablespoon fresh lemon juice
1 1/2 teaspoons grated lemon zest
Instructions: Preheat the oven to 350 degrees F. Set the chicken breasts on a baking sheet. Drizzle with olive oil and sprinkle generously with salt and pepper. Transfer to the oven and roast until just beginning to brown on top, about 25 minutes (the chicken will finish cooking on top of the pizza). Let cool, then cut into 1/4-inch slices. While the chicken cools, heat a grill pan over medium heat. Add a naan to the pan and weight it with a heavy skillet. Grill until nicely charred, 3 to 4 minutes; flip, and grill for another 3 to 4 minutes. Repeat with the remaining naan. Remove the naan to a work surface. Brush with olive oil, season with salt, and then spread with the jam. Top the pizzas with the sliced chicken. Place the pizzas on a baking sheet fitted with a wire rack. Transfer to the oven and cook until the jam starts to caramelize and the chicken browns, about 10 minutes. Remove from the oven and top with the sliced brie. Allow the cheese to melt from the residual heat for a minute or two. Season with coarsely ground black pepper. Cut each pizza into 6 slices and serve immediately. Combine the peaches, sugar and ginger in a saucepan over medium heat. Cook, stirring every couple minutes, until the sugar melts and the peaches soften, 10 minutes. Add the moonshine, lemon juice and zest, and simmer until thickened, about 20 minutes, stirring every couple minutes to prevent scorching. Store in the refrigerator for up to 1 month. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 55003,"Olive Garden Copycat Zuppa Toscana Recipe 4 strips thick-cut bacon, cut into 1/2-inch pieces 1 pound sweet Italian sausage, casings removed
4 to 5 large russet potatoes (about 2 1/2 pounds), unpeeled and cut into 1/2-inch cubes
3 cloves garlic, minced
1 large white onion, diced
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 cups chicken broth
6 cups curly kale, stems removed and leaves roughly chopped
3/4 cup heavy cream
1 teaspoon white wine vinegar
Instructions: Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain. Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 55004,"Perfect English Tea Irish breakfast tea leaves Milk Sugar cubes Lemon slices Honey Instructions: Fill a kettle with cold water and set it to boil. As the water nears a boil, pour a little of it into a teapot to warm it, swirling the water around and then discarding it. For each cup of tea desired, place a spoonful of loose tea leaves into the empty, warmed teapot. Pour the boiling water into the teapot and let the tea steep 3 to 6 minutes, depending on the type of tea leaves. Gently stir the tea before pouring it through strainers into teacups. Serve with milk and sugar cubes, or lemon slices and honey. ","[Earl Grey, Darjeeling, Green Tea, Chardonnay]" 55005,"Caesar Salad 1/2 cup mayo 1 1/2 tablespoons anchovy paste
1 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, minced
2 lemons, zested and juiced 3 large egg yolks, at room temperature
3/4 cup olive oil
1/2 cup grated Parmesan Pinch kosher salt
Pinch freshly ground black pepper
3 hearts romaine lettuce 1 Parmesan wedge, for shaving 4 Not-Knots, recipe follows 1 teaspoon instant or active dry yeast 4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus additional for drizzling
3 1/2 sticks salted butter 16 cloves garlic, finely pressed
Coarse sea salt Olive oil, for greasing the pan 2 tablespoons grated Parmesan Vegetable oil, for frying Instructions: For the Caesar dressing: Add the mayo, anchovy paste, Dijon, Worcestershire, garlic, lemon zest and juice to a food processor. Pulse together, then add the egg yolks and blend. With the machine running, slowly drizzle in the olive oil to ensure the dressing is emulsified. Add the Parmesan, salt and pepper and blend again. For the salad: Wash and dry the hearts of romaine. Slice them across in 1-inch pieces and place them in a large bowl. Drizzle about half of the dressing over. Use a vegetable peeler to shave off a handful of large, thin slices of Parmesan. Add them to the lettuce. Give it a good initial toss, just so you can evaluate how much more dressing you need. Add more dressing and Parmesan to taste. Tip onto a serving platter. Place the Not-Knots on top and shave over more Parmesan. For the foolproof pizza dough: Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes. Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass. Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using. For the garlic butter: Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don't let the garlic brown. For the not-knots: Grease a baking sheet with olive oil. Pinch off balls of the dough about 1 inch in diameter and roll into round balls, then place the balls on the oiled baking sheet. Cover and let rise for 2 hours. Meanwhile, combine the garlic butter and Parmesan in a pan and stir together over medium-low heat until melted. Pour into a metal bowl large enough to toss the balls in. Heat a deep pan of oil to 350 degrees F and fry the balls, stirring them so they cook evenly, until golden, 2 to 3 minutes. Remove the balls from the pan, then put them in the bowl with the Parmesan garlic butter and toss to coat them thoroughly. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 55006,"Warm Wild Mushroom Salad 1 bag baby arugula greens 1 tablespoon butter 1 tablespoon minced garlic 5 shallots, thinly sliced 1 cup quartered cremini mushrooms 1 cup sliced oyster mushrooms 1 cup sliced shiitake mushrooms 1 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 2 tablespoons sherry vinegar 2 tablespoons mascarpone cheese 2 tablespoons chopped parsley leaves Instructions: Put the arugula greens into a large serving bowl and set aside. In a large saute pan over medium-high heat, add the butter. Add garlic and shallots and cook until fragrant, about 1 to 2 minutes. Add the mushrooms and saute until nicely caramelized, about 3 to 4 minutes. Season with salt, pepper, and stir in the sherry vinegar. Remove from heat and stir in the mascarpone until the mixture becomes creamy. Add the parsley and set aside to cool to room temperature Pour the mushroom mixture over the arugula greens and serve. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]" 55007,"Beer-Steamed Mussels 2 lbs. mussels, scrubbed and de-bearded 1 medium shallot, finely chopped 2 garlic cloves, finely chopped 2 plum tomatoes, cored and chopped
1 cup wheat beer or pale ale 1/2-cup fish stock or bottled clam juice 1 Tbs. unsalted butter 1 Tbs. chopped fresh chervil or chives, optional 1/2-cup sourdough pretzel crumbs, optional Instructions: Clean mussels by scrubbing their shells with a brush while rinsing under cold running water. If necessary, use a paring knife to tug and cut out weedy \beards\ coming out of the bottom of the shells. Pick through mussels and discard any with broken or open shells that won't close when you tap them. Heat a large, dry skillet over medium-high heat. Add mussels, shallot, garlic and tomatoes and stir to combine. Cook for two minutes and then add beer and continue cooking and stirring until shells open, about another four minutes.
Transfer mussels to serving bowls with a slotted spoon and continue to simmer liquid to reduce it slightly, scraping up any bits stuck to the bottom of the pan with a wooden spoon. Remove pan from heat and swirl in butter. Stir in chervil or tarragon if using. Pour broth over mussels, sprinkle pretzel crumbs over each portion (if using) and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 55008,"Mini Potato Quiches 2 tablespoons olive oil 1 cup refrigerated hash brown potatoes ? cup finely chopped green onions ? cup finely chopped green bell pepper ? cup finely chopped red onion ? cup finely chopped red bell pepper 4 large eggs, slightly beaten ? cup half-and-half ? cup Daisy Brand Sour Cream ? cup finely shredded cheddar cheese 2 tablespoons all purpose flour ? teaspoon baking powder ? cup crumbled, cooked bacon Instructions: 1.Heat the oven to 350F. 2.Spray 12 individual ?-cup ramekins with baking spray; set aside. 3.In a 10-inch non-stick cooking pan, over medium heat, heat the olive oil. 4.Add the hash browns, green onions, green peppers, red onions, and red peppers. 5.Cook, over medium heat, stirring occasionally, until the potatoes are lightly browned (5 to 6 minutes). 6.Place the potato mixture evenly in the bottom of each ramekin. 7.In a large mixing bowl place the eggs, half and half, sour cream, cheese, flour, and baking powder. Using a wire whisk, mix well. 8.Pour the egg mixture evenly over the potato mixture in the ramekins. 9.Sprinkle each ramekin with the crumbled bacon. 10.Bake until the eggs are set (about 20 minutes). 11.Serve each with an additional dollop of sour cream, if desired. Refrigerate leftovers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55009,"Prosecco Gelatin Parfait 1 bottle Prosecco (750 ml) 3/4 cup sugar, divided 1/2 cup water 2 (1/4-ounce) packets unflavored gelatin 1 cup heavy cream 1/2 pint mascarpone, room temperature Instructions: Put the Prosecco, 1/2 cup of the sugar and 1/2 cup water in a large saucepan and bring to a boil over high heat. Reduce the heat to a simmer and cook for 5 minutes to burn off some of the alcohol. Remove from the heat and slowly whisk in the gelatin until completely dissolved. Pour into a 9 by 11-inch baking dish, cool to room temperature, then refrigerate to set up for at least 4 hours. In a large bowl, whip the cream to medium stiff peaks. In another bowl, whisk the remaining 1/4 cup sugar into the mascarpone until smooth. Add 1/3 of the whipped cream to the mascarpone to lighten, and then fold in the remaining whipped cream. Cut the Prosecco gelatin into 1 by 1-inch cubes and put a layer into the bottoms of 4 parfait glasses. Divide 1/2 of the cream mixture among the glasses on top of the gelatin, and then repeat with 2 more layers, ending with a final dollop of the cream. Serve with a long spoon and dig in! ","[Prosecco, Moscato, Vinho Verde, Cava]" 55010,"Red Potato Salad 2 pounds small red bliss potatoes, scrubbed but not peeled 1 tablespoon kosher salt 4 cups cold water 1 cup dry white wine 4 parsley stems 6 black peppercorns 2 sprigs fresh thyme Dressing 3 tablespoons white wine vinegar 1/4 to 1/3 cup chopped flat-leaf parsley or a mixture of fresh herbs 1/3 cup minced shallots or red onion Freshly ground black pepper 1/2 cup extra-virgin olive oil Instructions: Slice the potatoes 1/3-inch thick and put in a saucepan with 1 teaspoon of the salt, the water, and the wine. Tie the parsley stems, peppercorns, and thyme in a piece of cheesecloth and add to the pot. Bring to a boil over high heat and immediately lower the heat to maintain a gentle simmer. Cook until the potatoes are tender but not mushy, about 12 minutes. Drain; discard the herb bundle and transfer the potatoes to a bowl. While the potatoes are cooking make the dressing. In a small bowl, whisk together the vinegar, parsley, shallots, the remaining 2 teaspoons of the salt and pepper. Gradually whisk in the oil to make a dressing. Toss the warm potatoes with the dressing gently so as not to break up the potatoes. Allow the salad to sit at room temperature for 1 hour to marinate, tossing several times to coat the potatoes. Season with salt and pepper, to taste. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 55011,"Sunny's Roasted Rosemary and Thyme Potatoes Kosher salt 6 to 8 russet or Yukon gold potatoes, peeled
2 to 4 tablespoons olive oil
10 to 20 sprigs fresh thyme
4 to 6 sprigs fresh rosemary
Instructions: Bring a large pot of salted water to a boil. Cut the potatoes in quarters lengthwise. Using a paring knife and plenty of patience, cut each quarter into 1 or 2 torpedo- or oval-shaped pieces. Place in a large bowl of cold water while you finish the rest. Add the potatoes to the boiling water and blanch for just under 4 minutes. (This really depends on the size of your potatoes, but be sure to not cook them for potato salad; this is just to get them slightly tender--you shouldn't be able to get a fork through them. The oven will do the rest.) Remove the potatoes from the water to a paper towel-lined plate until slightly cooled. Preheat the oven to 375 degrees F. Pour the potatoes into a large bowl and drizzle over enough olive oil to coat all sides. On a large baking sheet with sides, add the thyme and rosemary (whole) to make a bed of sorts. Pour out the potatoes onto the sheet and space them evenly so the air can circulate as they roast. Season the entire sheet with a pinch of salt. Roast the potatoes until golden brown on the edges and crisp, 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 55012,"Sweet Angel Hair Vermicelli 1/2 cup heavy cream 3 teaspoons sugar 1 1/4 teaspoons orange zest 3 tablespoons ghee (clarified butter) 1 tablespoon flaked (blanched and sliced) almonds, plus extra, for garnish 2 teaspoons raisins or sultanas (golden raisins) 4 1/2 ounces very thin vermicelli, also known as seviyan* 4 1/2 ounces sugar 10 1/2 ounces water, plus more, if necessary Instructions: For the orange cream: Whisk together heavy cream, sugar, and orange zest in a bowl until the mixture is well combined and soft peaks form when the whisk is removed. Chill the whipped cream in the refrigerator until ready to use.
For the vermicelli: Heat the ghee in pan over a medium heat. Add the flaked almonds and raisins or sultanas, and fry for 2 to 3 minutes, or until the almonds are golden brown. Add the vermicelli, and stir-fry for 2 to 3 minutes, or until golden brown. Add the sugar, reduce the heat to low, and stir well until it has dissolved.
Add the water, and stir well, then cover the pan with a lid, and simmer on the lowest heat for 5 to 6 minutes, or until the vermicelli strands are soft. Add water as necessary to stop the mixture from drying out. Turn off the heat and steam the vermicelli mixture over the residual heat for 3 to 4 minutes. When cooked through, separate the vermicelli strands with a fork and gently fluff them.
To serve the dish, divide the sweet angel hair vermicelli among 4 serving dishes. Place a spoonful of the chilled orange cream on top of each serving. Garnish the whipped cream with more flaked almonds. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 55013,"Orange Sherbet Slushy 3/8 cup orange juice concentrate 1/2 cup milk 1/2 cup water 2 tablespoons sugar 1/2 teaspoon vanilla extract 6 to 8 ice cubes Instructions: Throw the orange juice, milk, water, sugar and vanilla in the blender and blend. Add the ice cubes 1 at a time, blending to a frothy drink. ","[Prosecco, Moscato, Vinho Verde]" 55014,"Auntie's Green Bean Soup 1 bone-in shank ham 2 1/2 cups all-purpose flour 1 teaspoon salt
5 eggs
2 ounces ham base Two 15-ounce cans green beans
1 quart cubed russet potatoes
One 12-ounce can evaporated milk
1 cup sour cream
3 tablespoons heavy cream
1 teaspoon salt 1 teaspoon black pepper 1 teaspoon garlic powder, or to taste Instructions: For the ham starter: Trim meat off the bone. Place meat and bone in a pressure cooker and cover with water. Pressure cook for 45 minutes. Release pressure, then clean and chop meat and strain broth. This can be divided into 4 portions of starter. Freeze 3 of the portions for future use and set the remaining portion aside. For the glace: Put flour and salt in food processor. While it's running, stream in the eggs. Mix thoroughly. Put bench flour on a table, then dump dough out and knead to combine. Let rest 20 minutes. Flour table again and roll to about 1/4-inch thick, then cut into small squares with a pizza cutter. Make sure there's enough flour so the dumplings don't stick together. Rough them up in your hands to make them rustic looking. Put into a dry strainer and shake off excess flour. For the soup: Combine the reserved ham starter, ham base, green beans and their juice and potatoes in a pot. Add water to fill about three-quarters of the way. Bring it all to a boil. Add the glace directly to the pot and cook until they float. Combine the evaporated milk, sour cream and heavy cream in a separate bowl. Add some hot broth and whisk until completely smooth. Add the tempered cream mixture to the soup. Add salt, pepper and garlic powder to taste. Let simmer together for 45 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55015,"Eggs Over Easy 2 eggs (the fresher the better) 1 tablespoon unsalted butter Salt and pepper Instructions: Heat a small non-stick skillet over low heat and add butter. As soon as the butter stops foaming, crack the eggs into the pan. Lift the handle about an inch so that the eggs pool in the far corner of the pan. Hold for 30 seconds or until the whites start to set, then lower the handle and give the pan a jiggle just to make sure there's no sticking. Season with a pinch of salt and pepper and continue to cook over low heat until the whites become opaque. Jiggle to loosen the eggs, then lift the pan, holding it about a foot above the heat. Now, flip the eggs over by pushing the pan away and snapping upward simultaneously. Once the eggs start their somersault, raise the pan to meet them so that the exposed yolks experience the softest landing possible. The goal of course is to avoid breaking the yolks. If you succeed, count to 10 slowly then flip the eggs again, slide them onto a plate and serve. If the yolks do break, act like you meant them to, fry for another minute and serve. They'll still taste great. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 55016,"Asparagus Salad 3 cups balsamic vinegar 1 head radicchio, julienned 1 bunch fresh spinach, cleaned and chopped 2 heads endive, julienned 1 bunch watercress 1 bunch arugula, cleaned and stems cut back 6 shallots, diced 24 spears pencil asparagus, blanched and refreshed 3 plum tomatoes, quartered 1/4 tablespoon olive oil 1 carrot, peeled and shaved into strips with peeler Instructions: In a saucepan reduce balsamic vinegar until thick and malty. Place in a squirt bottle. In a large mixing bowl, place radicchio, spinach, endive, watercress and arugula. Toss until mixed well. Set aside. In a small bowl, combine shallots, asparagus and the tomato. Add just a touch of balsamic reduction and the olive oil. Mix to coat the vegetables. On a plate, place salad mix, then asparagus mixture, then carrot strips. Top with a light squirt of balsamic reduction and salt and pepper serve ","[Burgundy, Barolo, Chianti, Tempranillo]" 55017,"Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice 1 cup long-grain white rice 2 cups low-sodium chicken broth 1/4 cup freshly squeezed orange juice 1 lime, juiced 2 tablespoons olive oil 1/4 cup finely chopped fresh cilantro, plus more for garnish 2 garlic cloves, minced 1 teaspoon sugar Kosher salt and freshly ground black pepper 4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry 2 cups jarred or homemade tomato salsa 1 (15-ounce) can black beans, drained and rinsed 2 cups diced fresh pineapple 2 limes, thinly sliced Instructions: Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes. Preheat the oven to 400 degrees F. In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally. Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 55018,"Guava-Jalapeno Margaritas 3 jalapeno chiles 1/2 cup plus 2 tablespoons tequila 1/2 cup plus 2 tablespoons lime juice (from about 5 limes), plus extra wedges for rims, optional 1/4 cup orange liqueur (recommended: Cointreau or Grand Marnier) 3 tablespoons guava juice Coarse salt or margarita salt Instructions: Put 2 jalapenos into a small bowl and top with 1/2 cup plus 2 tablespoons tequila. Cover and refrigerate for a day. Pour the spicy tequila into a pitcher and add 1/2 cup plus 2 tablespoons chilled lime juice, the orange liqueur, and the guava juice, and refrigerate again until chilled. Put salt into a small plate and use lime wedge to moisten the rims of margarita glasses. Halve, remove the seeds and thinly slice the third jalapeno. Garnish each glass with 1 slice. Pour the chilled margarita mixture into the glasses. Serve. ","[Tequila, Mezcal, Sauvignon Blanc, Pinot Grigio]" 55019,"Crusted Sirloin with Rockin' Portobellos 1/4 cup prepared horseradish 1/4 cup spicy mustard 3 tablespoons minced garlic 2 tablespoons cracked black pepper, plus more for seasoning 1/4 cup olive oil, plus 2 tablespoons for searing 1/4 cup panko bread crumbs 2 (6-ounce) petite sirloin steaks Coarse sea salt 2 tablespoons butter, to sear 4 tablespoons butter, divided 1 tablespoon chopped fresh thyme leaves 4 portobello caps, sliced 1 teaspoon salt 1 teaspoon cracked black pepper Splash red wine 1/4 cup beef broth Splash sherry vinegar Instructions: Preheat the oven to 400 degrees F. Whisk together horseradish, mustard, garlic, 2 tablespoons black pepper, and 1/4 cup of olive oil in a small bowl. Stir in the panko bread crumbs and set aside. Season the steaks on both sides with coarse sea salt and black pepper. Brush the horseradish bread crumb mixture on 1 side of the sirloin steaks. In a large saute pan over medium-high heat, add 2 tablespoons of oil and 2 tablespoons of butter. Sear the steaks for 2 minutes, then turn over and cook for an additional 2 minutes. Remove the steaks to a quarter sheet tray with a rack. Drain the excess oil from the saute pan. Put the steaks in the oven and cook until the breading browns, about 15 to 20 minutes. Remove from the oven and let rest. In the same pan that the steaks were seared, add 2 tablespoons of the butter and the thyme. Turn the heat to high and add the portobello mushrooms. Add the salt and pepper and cook until the mushrooms are soft and slightly colored, about 3 to 4 minutes. Stir in a splash of red wine, the beef broth, and a splash of sherry vinegar. Reduce until the liquid just coats the mushrooms. Stir in the remaining 2 tablespoons of butter to give the mushrooms a creamier consistency. Arrange the steaks on serving plates and top with the mushrooms. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 55020,"Macaroni and 4 Cheeses Cooking spray 1 pound elbow macaroni 2 (10-ounce) packages frozen pureed winter squash 2 cups 1 percent lowfat milk 4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups) 2 ounces Monterey Jack cheese, grated (about 2/3 cup) 1/2 cup part-skim ricotta cheese 1 teaspoon salt 1 teaspoon powdered mustard 1/8 teaspoon cayenne pepper 2 tablespoons grated Parmesan 2 tablespoons unseasoned bread crumbs 1 teaspoon olive oil Instructions: Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray. Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl. Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, Jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish. Combine bread crumbs, Parmesan and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes. Then broil for 3 minutes so the top is crisp and nicely browned. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 55021,"Other Worldly Sticky Buns 1 1/2 cups warm water (110 to 115 degrees F) 2 tablespoons dry yeast 1 cup sugar 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup dry nonfat milk powder 1 1/4 teaspoons fine sea salt 2 large eggs 4 1/4 cups all-purpose flour, plus more as needed 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans, plus 1/4 cup, melted 1 cup (packed) golden brown sugar 1/4 cup honey 1/4 cup dark corn syrup 1/4 cup water 1 1/2 cups pecan halves 1 tablespoon sugar 4 teaspoons ground cinnamon Royal Icing, recipe follows *2 large egg whites 2 teaspoons fresh lemon juice 3 cups confectioners' sugar, sifted Instructions: Dough: In a small bowl mix 1/2 cup warm water, yeast, and pinch of sugar. Allow it to stand until foamy, about 8 minutes. Using a standing mixer with a paddle attachment or an electric mixer, mix the remaining sugar, butter, milk powder, and salt until well blended. Beat in the eggs, 1 at a time. Mix in the remaining 1 cup of warm water, and the yeast mixture, then 3 cups flour, 1 cup at a time. Using a rubber spatula, mix in another 1 cup of flour, scraping down the sides of the bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup of flour onto a work surface and knead the dough until smooth and elastic, adding more flour if sticky, about 8 minutes. Butter a large bowl, add the dough, and turn to coat. Cover the bowl with plastic wrap and let the dough rise in a warm area until doubled, about 2 1/2 hours. Glaze: Butter 2 (10-inch) round cake pans with 2-inch high sides. Beat the brown sugar, 1/2 cup butter, honey, corn syrup, and water in a medium bowl to blend. Spread half of the glaze in the bottom of each prepared pan. Equally divide the pecans into each pan. Punch the dough down and divide it in half. Roll each piece of dough out on a floured work surface to a 12 by 10-inch rectangle. Brush any excess flour off the dough. In a small bowl mix the sugar, and cinnamon. Brush the melted butter over the dough rectangles and sprinkle with the cinnamon sugar, dividing equally. Starting at 1 long side, tightly roll up each rectangle into a log. Cut each log into 12 rounds. Arrange the 12 rounds, cut side down, in each prepared pan, spacing evenly. Cover with plastic wrap. At this point the buns can be made 1 day ahead and refrigerated. Let the buns rise in a warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if refrigerated). Preheat the oven to 375 degrees F. Bake the buns until deep golden brown, about 30 minutes. Run a small knife around the pan sides to loosen the sticky buns. Turn the hot buns out onto a platter. Cool about 30 minutes and then drizzle with royal icing. In the bowl of a stand mixer (or with a hand mixer), beat the egg whites with the lemon juice until they are combined. Add the sifted confectioners' sugar and beat on low speed until smooth. The icing needs to be used immediately or transferred to an airtight container. Royal icing hardens when it is exposed to air. *RAW EGG WARNING: Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55022,"Braised Chicken Breasts on Toasted English Muffins with Vegetable Mirepoix, Toasted Pine Nuts and a Zucchini, Summer Squash and Onion Medley 4 chicken breasts with bone 3 tablespoons olive oil 2 celery stalks, sliced 2 onions, 1 diced, 1 sliced 1 large carrot, diced 2 cups chicken stock or chicken bouillon 1 cup dry white wine 4 English muffins, cut in half 1 cup pine nuts Salt and pepper 2 medium summer or crookneck squash, cut in rounds 2 medium zucchini, cut in rounds 1/4 teaspoon dried oregano Instructions: Wash and pat dry chicken breasts, season with salt and pepper and sear in a frying pan with 1 tablespoon of olive oil. Remove from pan and set aside. Drain the oil from pan. Using the same frying pan add 1 tablespoon olive oil and saute celery, diced onion and carrot. Cook through allowing the flavors to meld. Return the seared chicken breasts to the pan and add the chicken stock and the white wine. Bring the liquid to a simmer and cover. Simmer until the chicken breasts are cooked through, about 20 minutes. Remove the lid and reduce the liquid until it is not so brothy. Season with salt and pepper. While the chicken is cooking, toast the English muffins and set aside. Toast the pine nuts in 1 tablespoon of olive oil and season with salt. Saute the remaining sliced onion, squash and zucchini, allowing for some browning. Stir gently while seasoning with salt, pepper and oregano. Continue cooking until squash is slightly browned and the onion is translucent. Remove the chicken breasts from the pan and place on the individual dinner plates. Take the toasted English muffins and soak up some of the pan juices. Using the chicken breast as a \lean to, place it so it faces the front of the plate. Add the sauteed zucchini mixture to the plate and cover the breast and the muffin with the vegetable mirepoix. Garnish with toasted pine nuts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 55023,"Crispy Tofu with Roasted Vegetables 2 sweet potatoes, unpeeled (about 1 pound) 1 12-ounce package trimmed green beans 6 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 14- to 16-ounce block extra-firm tofu, drained 3/4 cup fresh parsley 1/3 cup roughly chopped fresh chives, plus more for topping
Grated zest of 1 lemon, plus 4 teaspoons lemon juice 3 tablespoons roasted salted almonds, roughly chopped Instructions: Put a large baking sheet on the middle or lower oven rack and preheat to 500 ? F. Cut the sweet potatoes in half lengthwise, then halve each piece lengthwise to make 4 long wedges. Slice the wedges crosswise and combine in a large bowl with the green beans, 2 tablespoons olive oil, 3/4 teaspoon salt and a generous grinding of pepper; toss well. Spread on the hot baking sheet and roast, tossing once, until tender and browned in spots, about 30 minutes. Meanwhile, cut the tofu into twelve 1 1/2- to 1 3/4-inch cubes. Press with paper towels to absorb some of the moisture; season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until browned and crisp on all sides, about 15 minutes. Combine the parsley, chives, lemon zest and a pinch each of salt and pepper in a mini food processor; pulse until chopped (or finely chop by hand). Add the remaining 3 tablespoons olive oil and pulse to combine. Scrape into a bowl and stir in the lemon juice and 1 to 2 teaspoons water to make the sauce loose enough to drizzle. Season with salt and pepper. Divide the vegetables and tofu among plates. Drizzle with the herb sauce and top with the almonds and more chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 55024,"Bread Pudding Souffle with Whiskey Sauce Butter, for greasing pan and ramekins 3/4 cup sugar 1 teaspoon ground cinnamon Pinch nutmeg 3 medium eggs 1 cup heavy cream 1 teaspoon vanilla extract 5 cups New Orleans French bread, cut into 1-inch cubes (see *Cook's Note) 1/3 cup raisins 1 cup heavy cream 1/2 tablespoon cornstarch 1 tablespoon water 3 tablespoons sugar 1/4 cup bourbon 9 medium egg whites, room temperature 1/4 teaspoon cream of tartar 3/4 cup sugar Instructions: Make the bread pudding: Preheat oven to 350 degrees F. Grease an 8-inch square baking pan. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, and then work in the heavy cream. Add the vanilla, stir to combine, and then the bread cubes. Let stand so that bread soaks up custard. Place the raisins in the greased pan. Top with the bread mixture, which prevents the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture should be moist, not runny or dry. Cool to room temperature. Make the whiskey sauce: Place cream in a small saucepan over medium heat, and bring to a boil. Whisk cornstarch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat. Stir in the sugar and the bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor. Cool to room temperature. Make the meringue: Preheat oven to 350 degrees F. Butter 6 (6-ounce) ramekins and set aside. Make certain that the bowl and whisk are completely clean. The egg whites should be completely free of yolk, and they will whip better if they are at room temperature. This dish needs a good, stiff meringue. In the bowl of an electric mixer (or in a large bowl with a hand mixer), whip egg whites and cream of tartar until foamy. Add the sugar gradually, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream when you pull out the spoon, the meringue is ready. Do not over-whip, or the whites will break down and the souffle will not work. In a large bowl, break half of the bread pudding into pieces using your hands or a spoon. Gently fold in 1/4 of the meringue, being careful not to lose the air in the whites. Add a portion of this base to each of the ramekins. Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the souffles with this lighter mixture. Smooth and shape tops with a spoon into a dome over the ramekin rim. Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon, at the table, poke a hole in the top of each souffle, and pour the room temperature whiskey sauce inside the souffle. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 55025,"Ginger Soy Sauce 1 tablespoons ginger root, minced or grated 1 garlic clove, finely minced 1/3 cup chicken stock 1/4 cup lite soy sauce 1 tablespoon rice vinegar 1 tablespoon Asian sesame oil 1/2 teaspoon sugar Freshly ground black pepper to taste Instructions: In a bowl, combine all ingredients. ","[Sauvignon Blanc, Riesling, Pinot Grigio]" 55026,"Caramallow Campbanana Crunchies 1 recipe rice cereal treats (recommended: Rice Krispies Treats) prepared according to instructions on the box 1 cup milk 1/2 cup sugar 3 to 6 tablespoons instant flour (recommended: Wondra) or enough as needed to adjust the thickness of the sauce 1 1/2 cups (1 12-ounce jar) caramel ice cream topping 3 or 4 bananas 1 cup mini marshmallows 1 quart vanilla ice cream Instructions: Press the rice cereal treat mixture evenly into a 13 by 9 by 2-inch pan coated with cooking spray. When cooled, cut into 12 pieces by cutting into thirds lengthwise and fourths crosswise. Heat milk in a saucepan over low heat. Stir in sugar until it dissolves. Stirring constantly, add caramel topping until all ingredients are mixed and becomes a sauce. The sauce will be a consistency into which you will be able to fold in the bananas without mashing them, but is still thick. If necessary, use instant flour to thicken. Slice bananas into the sauce and fold in gently. Spoon bananas and caramel sauce over rice cereal treats. Top with mini-marshmallows and a scoop of vanilla ice cream. ","[Chardonnay, Moscato, Sauvignon Blanc, Merlot]" 55027,"Cranberry Sauce 1 pound fresh cranberries, approximately 4 cups 1/4 cup freshly squeezed orange juice 1/4 cup 100 percent cranberry juice, not cocktail 1 cup honey Instructions: Wash the cranberries and discard any that are soft or wrinkled. Combine the orange juice, cranberry juice and honey in a 2 quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes. Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight. To unmold and serve, immerse bottom of mold in hot water for 10 to 15 seconds and turn upside down on plate or serving dish. If necessary, carefully run a warm knife around the edge of the mold. ","[Riesling, Moscato, Vinho Verde, Cava]" 55028,"Glazed Lemon Curd-Filled Coffee Cake 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 1 teaspoon ground cinnamon Pinch of fine salt 5 tablespoons unsalted butter, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 2/3 cup lemon curd 3/4 cup confectioners' sugar 1 tablespoon lemon juice Instructions: Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the lemon curd on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely. When the cake is cool, whisk together the confectioners' sugar and lemon juice in a medium bowl until smooth. Drizzle the glaze over the cake and let set. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 55029,"Smoky Spinach Artichoke Dip 8 ounces frozen chopped spinach, thawed, see Cook's Note* 1 (12-ounce bag) frozen artichoke hearts, thawed 1/2 cup plus 2 tablespoons freshly grated Parmesan 1/2 cup grated smoked gouda 1/2 cup shredded mozzarella 3 cloves garlic, minced 1/2 teaspoon red pepper flakes 1/2 teaspoon whole coriander seeds 1/2 cup mayonnaise 1/2 cup sour cream 4 ounces cream cheese Tortilla chips, for serving Instructions: Preheat the oven to 350 degrees F. Place the spinach in a strainer and squeeze out as much liquid as possible; set aside. Chop the artichokes into bite-size chunks. In a large bowl, add the spinach, artichokes, 1/2 cup Parmesan, gouda, mozzarella, garlic, red pepper flakes, coriander seeds, mayonnaise, sour cream and cream cheese and mix until combined. Pour into a baking dish, top with the remaining 2 tablespoons Parmesan and bake until the edges are bubbly and light golden brown, about 25 minutes. Allow the dip to cool slightly before serving with tortilla chips. *Cook's Note: A quick way to thaw out spinach: microwave for 3 minutes, covered. ","[Chardonnay, Sauvignon Blanc, Chianti, Tempranillo]" 55030,"BBQ Glazed Smoked Chicken 1 tablespoon paprika 1 tablespoon kosher salt 1 teaspoon cayenne 1 teaspoon cumin 1 teaspoon garlic powder 2 chickens, halved and back bones removed (3- to 4-pound whole chickens) 1 cup ketchup (use a brand without high-fructose corn syrup) 1/2 cup white balsamic or apple cider vinegar 1/3 cup stone-ground mustard 2 tablespoons horseradish 4 ounces (1 stick) unsalted butter, softened 1 tablespoon salt Instructions: For the chicken and rub: In a smoker with hickory or other hardwood, bring the wood to smoke and maintain a temperature of 175 to 180 degrees F. In a bowl, blend the paprika, salt, cayenne, cumin and garlic powder well. Next, season the chicken halves with the rub, both on the skins and in the interiors. Place in the smoker for 2 hours. The smoker temperature should be maintained between 165 and 170 degrees F for the cooking period. Remove the chicken from the racks and allow to rest until cooled, for a minimum of 2 hours. For the sauce: In a bowl with a whisk, mix together the ketchup, vinegar, mustard and horseradish. To reheat and glaze the chicken, preheat the grill. Evenly coat the skins of the chicken halves with the butter and salt. Grill until crisp, about 3 minutes. Flip and finish reheating for 4 minutes. During this period, glaze the skins with 2 tablespoons of the sauce. ","[Cabernet Sauvignon, Zinfandel, Syrah, Malbec]" 55031,"Spinach, Artichoke and Sausage Pinwheels 1 tablespoon extra-virgin olive oil 1 pound hot Italian sausage, removed from casing and crumbled 6 ounces (about 1 cup) chopped artichoke hearts, thawed if frozen 8 ounces cream cheese, at room temperature 1 cup frozen spinach, defrosted, drained and finely chopped 1 teaspoons crushed red pepper flakes 1/2 cup grated Parmesan cheese Kosher salt and black pepper 2 sheets frozen puff pastry (from a 17.3-ounce package), thawed All-purpose flour, for dusting 1 large egg Instructions: Line 2 baking sheets with parchment paper. In a large skillet over medium-high heat, add the oil and the sausage. Cook for about 8 to10 minutes, breaking up the sausage into fine crumbles as it cooks. Remove from the heat and cool to room temperature, about 20 minutes. In a large bowl, stir together the artichokes, cream cheese, spinach, red pepper flakes, Parmesan cheese and salt and pepper to taste. Mix vigorously until everything is smooth and well combined. Unfold the pastry sheets on a lightly floured work surface. Spread the cheese mixture over the entire surface of each sheet of dough. Divide the sausage evenly, and spoon over the cream cheese mixture in a single layer from edge to edge. Starting from the longer edge, tightly roll each sheet of dough into a log (jelly-roll style). Pinch the seams closed and place them seam side down on the work surface. Using a sharp knife, cut each log into 20 evenly thick pieces and place on the prepared baking sheets spiral-side up. In a small bowl, whisk the egg and 1 tablespoon of water together until combined to make an egg wash. Brush the tops of the pinwheels with egg wash. You can freeze and store the pinwheels at this point, or bake them off. To freeze, put them in the freezer until firm, then transfer them to a resealable container. Freeze for up to 3 months. To bake immediately, preheat the oven to 375 degrees F. Place the pinwheels in the freezer while the oven preheats. Bake the pinwheels until puffed and golden, 25 to 30 minutes. If baking from frozen, bake for 35 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 55032,"Tortilla Breakfast Roll 1 flour tortilla 1 tablespoon unsalted butter 3 eggs, beaten Salt and pepper 2 scallions, sliced 1 tomato, seeded and diced 1/4 cup grated cheese Salsa Instructions: In a heated cast iron skillet heat tortilla and keep warm. Season eggs with salt and pepper. In a nonstick skillet melt butter and pour in eggs. Stir in scallions, tomato and cheese and cook over medium heat until eggs are scrambled. Top heated tortillas with egg mixture. Spoon on salsa to taste and fold in half to serve. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 55033,"Lemon Ricotta Cookies with Lemon Glaze 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 stick unsalted butter, softened 2 cups sugar 2 eggs 1 (15-ounce) container whole milk ricotta cheese 3 tablespoons lemon juice 1 lemon, zested 1 1/2 cups powdered sugar 3 tablespoons lemon juice 1 lemon, zested Instructions: Preheat the oven to 375 degrees F. Cookies: In a medium bowl combine the flour, baking powder, and salt. Set aside. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 55034,"Chocolate-Strawberry Crepes 4 large eggs 1 cup milk, at room temperature 1/2 cup all-purpose flour 1/4 cup unsweetened cocoa powder 2 tablespoons sugar 1/8 teaspoon fine sea salt 3 tablespoons unsalted butter, cut into 12 cubes 1 cup strawberry jam 1 cup mascarpone, at room temperature 3/4 cup chocolate-hazelnut spread, such as Nutella Instructions: For the crepes: Combine the eggs, milk, flour, cocoa powder, sugar and salt in a blender or bowl. Blend or whisk by hand until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter. For the filling: Mix the jam and mascarpone in a small bowl until smooth. Spread each crepe with 3 tablespoons of the jam mixture leaving a 1/2-inch border. Fold the two opposite ends of each crepe inward and roll into a tube shape. Repeat with the remaining ingredients. Arrange the crepes on a platter. Heat the chocolate-hazelnut spread over low heat in a small saucepan, stirring constantly, until warm. Spoon over the crepes and serve. ","[Burgundy, Pinot Grigio, Moscato, Riesling]" 55035,"Spanakopita Eggrolls 3 cups rough-chopped fresh spinach 1 cup small-diced yellow onion 1/4 cup crumbled feta cheese 1 tablespoon minced fresh dill 1 teaspoon salt 1/2 teaspoon ground white pepper 8 wrappers, spring roll or pastry Cornstarch and water, mixed to a paste Tzatziki sauce, aioli or other sauce, for serving Instructions: Preheat a deep fryer to 350 degrees F. In a bowl, blend the spinach, onions, feta cheese, dill, salt and pepper, mixing well and crumbling the feta during the process. To build the rolls, in the center portion of each wrapper, add a tablespoon of filling. Then trace the cornstarch paste around the edges of the wrapper. To seal, fold the bottom tip over the filling, and then bring the left and right sides into the center. To finish, simply roll to bring the top until the roll is closed. Drop the spanakopita rolls into the fryer. Lower them slowly into the oil so they set. Once crisp, after about 2 minutes, remove from the fryer. Remember they will continue to cook two shades darker. Put on paper towels to absorb the grease. Season the eggrolls and serve with tzatziki sauce, aioli or other sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 55036,"Cedar Plank Tuna 1 untreated cedar plank 1 untreated cedar plank cut into 4 pieces 4 (6 to 7-ounce) tuna steaks Salt and pepper 2 tablespoons extra-virgin olive oil plus 2 tablespoons 1 tablespoon fennel seeds 1 tablespoon extra-virgin olive oil 1 tablespoon butter 4 medium sized fennel bulbs, sliced very thinly 2 shallots, thinly sliced Salt and pepper 1 tablespoon chopped parsley leaves 2 tablespoons extra-virgin olive oil 5 garlic cloves, peeled and thinly sliced 2 shallots, thinly sliced 2 jalapeno peppers, sliced in rounds with seeds 20 baby shrimp, peeled 1 cup white wine 1 cup freshly squeezed orange juice 4 blood oranges, or navel oranges, segmented 1 tablespoon chopped parsley leaves 2 tablespoons butter 6 cups milk 1/4 cup butter 2 cups quick cooking polenta 2 cups walnuts, toasted 1 cup grated Parmesan Salt and pepper Walnut oil, for drizzling Instructions: Preheat oven to 500 degrees F. Immerse cedar planks in water and soak for at least 4 hours or overnight. Once oven is hot preheat the plank for 5 minutes prior to starting the tuna. Heat a large saute pan over high heat. Season the tuna on all sides with salt and pepper then rub with olive oil. Place 2 tablespoons of olive oil into the hot saute pan. Sear the tuna on 1 side until well browned, about 4 to 6 minutes. Remove from pan placing onto the preheated cedar plank seared side up. Place on a half sheet pan. Place into the oven and roast 2 minutes (for medium rare), or until desired doneness. Heat large saute pan over medium heat, toast the fennel seeds, until lightly brown and fragrant. Place olive oil and butter into the heated pan, once the butter melts and starts to brown add the thinly sliced fennel and shallot. Season fennel with salt and pepper, to taste. Cook until the fennel becomes somewhat soft and starts to brown, about 8 minutes. Finish with the chopped parsley. Set pan aside and keep warm until ready to plate. Shrimp Vinaigrette: Heat large saucepan over high heat. Add the olive oil. Add the garlic, shallot and chiles, being careful not to burn the garlic. Add the shrimp, white wine and orange juice to the pan, cover and lower heat to medium. Cook shrimp until they have turned pink, be careful not to overcook them. When shrimp are cooked through, remove them with a slotted spoon and place in a bowl. Reduce liquid by half, then, finish the sauce with the orange segments, chopped parsley, and butter. Walnut Polenta: Heat a large straight-sided pan over high heat. Add milk and butter and season with salt and pepper. Bring to a boil. Slowly whisk in polenta, reduce flame to low. Stir for 3 to 5 minutes. Fold in half of the chopped walnuts. Season with salt and pepper. Assembly: Place some of the sauteed fennel on the cut cedar plank. Slice tuna and arrange on top of fennel. Place plank on half of a rectangle plate. Spoon shrimp vinaigrette over tuna. Spoon polenta into cast iron casserole. Garnish with grated Parmesan and grate the remaining walnuts, over the polenta, and drizzle with walnut oil. Place casserole on the other half of the plate. Repeat procedure for the remaining portions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]

" 55037,"Llandoger Trow Pie 2 cups pastry flour, sifted Freshly ground salt, to taste Freshly ground white pepper 1/2 cup butter, cubed and chilled 1/4 cup ice water 4 scallop shells 2 tablespoons butter 1/4 cup flour 1 cup milk Clarified butter 4 ounces mushrooms 1/2 lemon, juiced 3/8 cup dry sherry 1 pound scallops Freshly ground salt Freshly ground white pepper 1 (4-ounce) can herring roe 1 teaspoon paprika 1 tablespoon parsley, finely chopped Instructions: For pastry: Place flour in bowl. Season with salt and pepper. Cut in butter, until a fine texture. Blend in ice water and form into a ball; chill for 1/2 hour. When rested, roll out pastry to 1/4-inch thick Mold to inside of clean, dry scallop shell. Bake 15 minutes, cool slightly, then remove pastry shell and set aside. Melt butter in saucepan and add flour. Cook 3 minutes over medium heat to make a roux. Add milk and bring to boil, whisking until smooth. Simmer gently. Pour a little clarified butter into another saucepan and add mushrooms and lemon juice to fry. Flame with 1/2 cup sherry, then add scallops and their juices and season with salt and pepper. Simmer. Pour juice from roe into pan with scallops, then add sauce to scallop mixture and cook for 3 minutes until scallops are done. Remove scallops and increase heat to reduce sauce for 3 minutes. Add paprika and parsley and stir. Add roe, cooked scallops and remaining sherry to sauce. Place scallops and sauce in pastry shells. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55038,"Vanilla Cake with Buttercream Frosting Nonstick cooking spray, for greasing the pans 3 cups all-purpose flour, plus 1/4 cup for dusting the pans
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature 1 1/4 cups granulated sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/4 cups whole milk (or 3/4 cup heavy cream mixed with 1/2 cup water)
4 cups confectioners' sugar 1 cup (2 sticks) unsalted butter
2 teaspoons vanilla extract
1 to 2 tablespoons whipping cream, plus additional if needed
Instructions: For the vanilla cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray and line the bottoms with parchment paper; spray the parchment and dust the pans with flour, tapping out the excess. Whisk the baking powder, salt and 3 cups flour together in a bowl until combined. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium, then beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk and ending with the flour, until just smooth. Divide the batter among the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted in the middles comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edges of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. For the buttercream: Mix together the confectioners' sugar and butter in a stand mixer fitted with the whisk attachment. Mix on low speed until well blended, then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat 1 minute more, adding more cream if needed for spreading consistency. Trim the tops of the cakes with a long serrated knife to make them level, if desired. Spread frosting on each layer, stack layers and cover with frosting. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 55039,"Vegan Mac and Cheese 1 pound elbow macaroni 1 cup 1/2-inch diced Yukon gold potato (from about 1 medium) 1/2 cup 1-inch diced onion (from about 1/2 medium) 1/2 cup 1/2-inch diced butternut squash
1/2 cup raw cashews 1/3 cup coconut milk 3 tablespoons nutritional yeast 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper Juice of 1/2 lemon
Kosher salt Instructions: Cook the pasta according to the package directions for al dente. Meanwhile, combine the potato, onion and squash in a medium saucepan and cover with water by 1 inch. Bring to a boil and cook until the potato and squash are tender and cooked through, about 8 minutes. Add the cashews, coconut milk, nutritional yeast, garlic powder, paprika, cayenne, lemon juice and 1 teaspoon salt to a blender along with the cooked vegetables and 1/2 cup of the cooking liquid. Blend until the sauce has the consistency of thick pancake batter; you may need add up to 1/4 cup more of the cooking liquid if your sauce is too thick.
Toss the sauce with the pasta in a large bowl while still hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55040,"Chicken Kale Caesar Salad 2 tablespoons Dijon mustard 1 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce
4 anchovy fillets
2 cloves garlic Juice of 1/2 lemon
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan Kosher salt and freshly ground black pepper, if needed 1/2 loaf crusty French bread, cut into 1-inch cubes 1/4 cup extra-virgin olive oil
2 cloves garlic Kosher salt 1 bunch curly-leaf kale (10 to 12 leaves), sliced into small pieces 4 roasted chicken breasts, recipe follows, sliced One 3-ounce piece Parmesan
12 chicken breasts Olive oil, for drizzling 2 teaspoons ground thyme
2 teaspoons ground oregano
2 teaspoons paprika
Kosher salt and freshly ground black pepper Instructions: For the dressing: Add the mustard, vinegar, Worcestershire sauce, anchovies, garlic and lemon juice to a blender or food processor. Pulse the processor or blend on low speed for several seconds. Scrape the sides and pulse again until everything is fairly smooth. With the food processor or blender running, drizzle in the olive oil in a small stream. Scrape the sides and mix again to thoroughly combine. Add the cheese and pulse to combine. Taste, adding salt and pepper if needed. Refrigerate the dressing for a few hours before using it on the salad. For the croutons: Preheat the oven to 250 degrees F. Put the bread cubes on a baking sheet. Heat the olive oil in a small saucepan or skillet over low heat. Crush the garlic and add it to the oil, using a spoon to move the garlic around in the pan. After cooking 3 to 5 minutes, turn off the heat and remove the garlic from the pan. Drizzle the olive oil over the bread cubes and mix together until the bread is well coated. Sprinkle lightly with salt. Bake, shaking the baking sheet occasionally, until the cubes are lightly browned and crisp, 45 minutes to an hour. Let cool. For the salad: Put the kale in a bowl and add the sliced roasted chicken. Use a vegetable peeler to shave off large, thin slices of Parmesan over the leaves. Drizzle about half of the dressing over the top of the kale and toss gently to coat. Add the croutons and toss again. Add more dressing if needed. Shave more Parmesan over when serving. Preheat the oven to 375 degrees F. Drizzle the chicken breasts with olive oil and sprinkle with the thyme, oregano, paprika and some salt and pepper. Put the chicken on a foil-lined roasting pan and roast until cooked through, 30 to 40 minutes. ","[Sangiovese, Pinot Grigio, Vermentino, Sauvignon Blanc]" 55041,"Filet of Beef Bourguignon 1 (3-pound) filet of beef, trimmed Kosher salt and freshly ground black pepper, for seasoning plus 1 teaspoon salt and 1/2 teaspoon pepper 3 to 4 tablespoons good olive oil 1/4 pound bacon, diced 2 garlic cloves, minced 1 1/2 cups good dry red wine, such as Burgundy or Chianti 2 cups beef stock 1 tablespoon tomato paste 1 sprig fresh thyme 1/2 pound pearl onions, peeled 8 to 10 carrots, cut diagonally into 1-inch-thick slices 3 tablespoons unsalted butter at room temperature 2 tablespoons all-purpose flour 1/2 pound mushrooms, sliced 1/4-inch thick (domestic or wild) Instructions: With a sharp knife, cut the filet crosswise into 1-inch-thick slices. Salt and pepper the filets on both sides. In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the fillets from the pan and set aside on a platter. In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds. Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked. With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken. Meanwhile, saute the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender. Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not overcook. Season, to taste, and serve immediately. ","[Bordeaux Blend, Cabernet Sauvignon, Syrah/Shiraz, Tempranillo]" 55042,"Grilled Meats and Sauces 6 top sirloin kabobs
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1 whole chicken, spine and breast plate removed
2 tablespoons canola oil
Poultry seasoning
One 3-pound pork tenderloin
Sriracha
Pork rub
Chipotle BBQ and Grilled Pineapple BBQ Sauce, recipe follows
1 1/2 cups ketchup 1 1/2 cups mustard 1/2 cup molasses 3 tablespoons BBQ rub 1/2 teaspoon cayenne Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 chipotle in adobo cl plus 2 tablespoons sauce 1 cup grilled pineapple Instructions: Preheat an outdoor grill or indoor grill pan to high. Sprinkle the kabobs with salt and pepper. Cook the kabobs on the grill, about 1 minute on each of the four sides. Then move to a cooler part of the grill to finish to medium-rare. Flatten the chicken and rub with canola oil. Generously sprinkle with poultry seasoning. Place the chicken on the hottest part of the grill, skin-side down. Once seared, lower the heat or move to a cooler part of the grill. Cook 7 minutes, then flip. Check the temperature and remove when the thickest part of the chicken reaches 165 degrees F. Let rest. Cut into pieces. Rub the tenderloin with Sriracha, using as much as your desired spice amount. Apply a generous amount of pork rub. Place the tenderloin on the grill and let cook about 4 minutes on each side. Remove from the grill when the pork reaches 130 degrees F. Let rest until it reaches 100 degrees F. Cut into medallions. Serve all the grilled meats with Chipotle BBQ and Grilled Pineapple BBQ Sauces for dipping. In a blender, combine the ketchup, mustard, molasses, BBQ rub, cayenne and some salt and pepper. Divide the sauce in half. To one half, add the chipotles and blend. To the other half, add the pineapple and blend. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 55043,"Ginger Honey Glazed Carrots 2 tablespoons butter 1 tablespoon finely chopped ginger 2 tablespoons honey 4 carrots, peeled and thinly sliced 1/4 cup water Salt and pepper Instructions: In a small saucepan, melt butter and stir in ginger. Add honey and stir to dissolve. Stir in carrots and toss to coat. Pour in water and cover to steam. Stir occasionally and cook 8 minutes or until tender. Season to taste. ","[Chardonnay, Riesling, Gewrztraminer]" 55044,"Steak, Tomato and Onion Pasta Salad with Garlic Oil 1/3 cup plus 1/2 tablespoon olive oil 3 cloves garlic, thinly sliced Pinch of crushed red pepper flakes 1 tablespoon fresh lemon juice Kosher salt and freshly ground black pepper 1/2 pound skirt steak (about 1/2 inch thick) 8 ounces dried penne 1 cup thinly sliced red onion 1/4 cup thinly sliced celery 1/4 cup chopped fresh flat-leaf parsley 2 vine-ripe tomatoes, chopped Instructions: Heat 1/3 cup of the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper. Meanwhile, bring a large pot of salted water to a boil. Heat a grill or grill pan over medium-high heat until hot; brush with the remaining 1/2 tablespoon oil. Season the steak with salt and pepper. Grill the steak, turning once, 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl. Add the steak, onion, celery, parsley and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 55045,"Dover Sole Goujonettes with Watercress, Wasbi Creme Fraiche, Spicy Red Pepper Reduction, Balsamic Syrup 1/4 cup wasabi powder 1/4 cup water 1/2 cup creme fraiche 1 1/2 lemon juice Salt to taste Dissolve wasbi powder in water. Whisk in creme fraiche and lemon juice. Season with salt to taste. 3 cups red pepper juice (approximately 7 to 9 peppers, depending on size) 1 cup port wine 1 tablespoon Thai Chili Garlic Sauce Oelek Salt to taste 2 1/2 cups balsamic vinegar 1 small white onion, diced 1/2 cup flour 3 eggs beaten 1 cup breadcrumbs for breading 4 each (18 ounce) Dover Sole, skin off, fillets and cut into 1/2 thick and 4 inches long strips 1 cup Soy oil 2 bunch watercress 2 each lemons 3 tablespoon extra virgin olive oil Instructions: Remove core and stem from the pepper, cut the pepper into pieces and run through juicer. Combine pepper juice and port wine and reduce down to 3/4 to 1/2 a cup. Add Thai Chili Garlic Sauce last minute, stir and strain. Reserve until needed. Reduce vinegar and onions down to approximately 1/4 cup liquid. Strain and discard the onions. Reserve until needed. Put flour, egg, and breadcrumbs in 3 separate deep dishes. Season sole strips with salt and pepper and dip into flour first. Roll on a flat surface and with the curvature of your palm form into the shape of a small fish (tapered at each end.) Transfer into beaten egg, remove and put into bread crumbs, coat well. Roll again on a flat surface to keep the shape. Heat soy oil in a heavy duty skillet over medium-high heat until it reaches 350 degrees. Place breaded Sole in hot oil and fry until golden brown in color, for approximately 2 minutes. Remove from pan and place onto paper towels. Pick watercress of the big stems . Squeeze lemon juice and drizzle olive oil over watercress, season with salt. PLATING: Mound salad in middle of the plate and arrange Sole around it. Drizzle the three different sauces onto plate, in any desired pattern. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 55046,"Hail Caesar Salad 1 loaf day old Italian bread 3 garlic cloves, mashed 9 tablespoons extra virgin olive oil 1/4 teaspoon plus 1 pinch kosher salt 2 eggs 2 heads romaine lettuce, inner leaves only 7 grinds black pepper 1 lemon, juiced 6 drops Worcestershire sauce 1/4 cup grated Parmesan cheese Instructions: Heat oven to 350 degrees. Cut 1/2 to 3/4-inch croutons from the loaf of bread and place on a baking sheet and put into the oven until dry but not browned. Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt. Strain the oil into a skillet over medium heat. Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold. Set aside. Bring 2 cups water to a boil in a small saucepan. Add the eggs and cook for 1 minute. Chill in ice water to halt cooking. Set aside. In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. Sprinkle with the remaining kosher salt and the black pepper. Add the remaining olive oil. Toss well. Add the lemon juice and Worcestershire sauce. Break in the eggs. Toss until a creamy dressing forms. Toss in Parmesan cheese and serve with croutons. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 55047,"Fresh Blackberry Crisp 4 cups fresh blackberries 1/2 cup sugar Juice of 1 lemon 2 tablespoons flour, plus 1/2 cup 1/2 cup brown sugar 1 stick butter Instructions: Preheat oven to 375 degrees. In large bowl combine blackberries, sugar and lemon juice together with 2 tablespoons of flour. Pour into deep dish pie plate. In separate bowl blend remaining 1/2 cup flour, brown sugar and butter. Mix until crumbly. Sprinkle over berries. Bake for 30 minutes until bubbly. ","[Riesling, Moscato, Vinho Verde, Cava]" 55048,"Cheesecake Martini 0.75 oz. Smirnoff Strawberry Flavored Vodka 0.75 oz. Smirnoff Vanilla Flavored Vodka 1 splash(es) cranberry juice Instructions: Fill shaker with ice. Add Smirnoff Strawberry Flavored Vodka, Smirnoff Vanilla Flavored Vodka, and cranberry juice. Shake and strain into a martini glass.; ","[Chardonnay, Riesling, Moscato]" 55049,"Cherries Jubilee 1 pound fresh Bing cherries 1/4 cup sugar 1 cup water 1-inch strip lemon zest 1 teaspoon arrowroot 1/4 cup Kirsch 1 quart vanilla ice cream Instructions: Pit cherries over a bowl. In a saute pan dissolve sugar in 1 cup water, add lemon zest and bring to a boil. Mix arrowroot with a little cold water to make a paste. Whisk arrowroot paste into boiling syrup and cook, stirring, until thickened. Add cherries and poach over low heat for 5 to 7 minutes until tender. Heat Kirsch in a separate saucepan. Pour over cherries and CAREFULLY ignite with a long match. Shake pan until flames die down. Scoop ice cream into 4 glass bowls. Spoon cherries and syrup over and serve immediately.; ","[Burgundy, Moscato, Riesling, Port]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds steak (such as ribeye), cut into 1-inch thick slices 1/4 cup plus 2 tables" 55050,"Anna and Frankie's Meatballs 1 pound ground lean beef 1/2 pound ground veal 1/2 pound ground pork 2 large eggs 1 cup freshly grated Pecorino Romano cheese 1 1/2 tablespoons chopped flat-leaf parsley 1/2 small garlic clove, peeled and minced, optional Salt and pepper, to taste 2 cups bread crumbs, method follows 4 cups lukewarm water 1 cup extra virgin olive oil Instructions: BREAD CRUMBS: Unless you make your own bread crumbs, you won't be following Rao's kitchen tradition. Use the finest quality Italian bread you can find. Allow it to dry for at least two days. Then grate, using a handheld grater or a food processor fitted with a metal blade. Shake and push the bread crumbs through a medium strainer to get an even texture. MEATBALLS: Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic and salt and pepper to taste. Using your hands, blend ingredients together. Blend bread crumbs into meat mixture. Slowly add water, 1 cup at a time, until the mixture is quite moist. Shape the mixture into balls (approximately 2 1/2 to 3-inches in diameter). Heat oil in a large saute pan. When oil is very hot but not smoking, fry meatballs in batches. When bottom 1/2 of meatball is very brown and slightly crisp turn and cook top 1/2. Remove from heat and drain on paper towels. Lower cooked meatballs into simmering Marinara Sauce and cook for 15 minutes. Serve over pasta or on their own. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 55051,"Green Herb Hummus 1 (15-ounce) can chickpeas, drained and rinsed 1 clove garlic 2 tablespoons tahini 1/4 cup fresh parsley leaves 6 fresh basil leaves 1 medium scallion, chopped 1 tablespoon chopped fresh dill 1 teaspoon honey 1 tablespoon fresh lemon juice 1/8 teaspoon cayenne pepper 1/4 teaspoon kosher salt 1/3 cup extra-virgin olive oil Options for dipping: carrot sticks, sliced cucumber and whole-wheat pita chips Instructions: Place ingredients in a food processor fitted with a steel blade and pulse until smooth. Serve with dippers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55052,"Blue Cheese Polenta Fries 1 1/2 quarts water 1 tablespoon kosher salt 3/4 teaspoon freshly ground black pepper 2 ounces butter 1 pound course yellow cornmeal, plus more for breading 1 cup blue cheese, grated or crumbled fine 1 tablespoon garlic puree 1/2 bunch cilantro, chiffonade 3 cups canola oil, for frying Instructions: Combine water, salt, pepper, and butter, and bring to boil. Slowly, in a thin stream, whisk in the cornmeal. When it starts to bubble turn off heat or it will splatter (the mix is very hot at this stage and can burn). Stir with wooden spoon, partially cover and leave on the warm stovetop, stirring every few minutes so it does not stick, for 30 minutes. When thick, remove from warm stovetop, and add cheese, garlic, and cilantro. Mix well. Pour into a 1 by 8 by 12-inch sheet tray or baking dish. Smooth out the mixture until it is level. Chill until firm, about 2 to 3 hours. Preheat the canola oil in a deep pot to 350 degrees F. Cut polenta in strips, about 1 1/2 by 3 inches. Lightly bread the polenta \fries\ with cornmeal. Deep fry in hot oil for 2 to 4 minutes or until crispy. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 55053,"New England Clam Chowder 2 tablespoons butter 1 tablespoon canola oil 1 medium onion, diced 1 tablespoons garlic, chopped 2 tablespoons all-purpose flour 3 russet potatoes, peeled, quartered and cut into 1/4-inch thick slices 1 teaspoon chopped fresh thyme leaves 4 cups milk 2 (6.5-ounce) cans minced clams, drained, juice reserved 1 cup frozen corn Salt and fresh ground black pepper Instructions: In a large pot, over medium heat, add the butter and the oil. Once the butter is melted add the onions and garlic and cook for 3 to 4 minutes until slightly tender. Mix in the flour and cook until the flour is a very pale golden color, about 2 to 3 minutes. Add the potatoes and thyme. Stir in the milk and the juice from the canned clams. Reduce the heat and simmer until the potatoes are cooked through, about 10 minutes. Remove 2 cups of the chowder and puree in a blender* until smooth. Add pureed chowder, clams and corn to the pot. Season with salt and pepper, to taste, and let simmer for another 5 minutes. Transfer to individual soup bowls or a large soup bowl and serve. When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55054,"Strawberry Shortcake 2 3/4 cups cake flour 1/4 cup sugar, plus additional to sprinkle on top 1 tablespoon plus 1 teaspoon baking powder 1 teaspoon salt 10 tablespoons chilled unsalted butter, cut into 1-ounce pieces 1 cup heavy cream, plus additional to brush on top 3 pints fresh strawberries, stemmed 2 or 3 tablespoons sugar 1 tablespoon lemon juice 2 teaspoons kirsch 1 teaspoon orange zest Strawberry Swirl Ice Cream, recipe follows 2 cups heavy cream 2 cups milk 1 vanilla bean, split and scraped 8 egg yolks 1/2 cup sugar Strawberry Compote, recipe follows 6 pints strawberries, stemmed 3 cups sugar 1/4 cup lemon juice 2 vanilla beans, split and scraped Instructions: Preheat the oven to 350 degrees F. Line 1 or 2 baking trays with parchment paper and set aside. In a food processor, combine the flour, 1/4 cup sugar, baking powder, and salt and pulse to combine. Add the chilled butter and process just until combined. With the motor running, add the cream through the feed tubes, stopping just before the dough forms a ball. Turn the dough out onto a lightly floured surface and gently knead, forming a smooth ball. Do not overwork. Roll the dough out into a 3/4-inch thick round. Using a 3-inch cookie or biscuit cutter, cut out 7 circles. Knead the scraps together, roll, cut out 3 more circles. Arrange the circles on the prepared baking trays, brush the tops with cream and sprinkle lightly with sugar. Bake for 25 to 30 minutes, or until the cakes are golden and firm to the touch. Cool on a rack. Meanwhile, rinse and drain the strawberries. Cut each berry into thick slices and toss with sugar in a large mixing bowl. Add the lemon juice, kirsch, and orange zest, and gently mix. Set aside. When ready to serve, split each shortcake in half and warm slightly. Place the bottom half of the shortcake on a dessert plate. Spoon about 1 cup of ice cream on the cake, arrange a scant cup of strawberries over and around the ice cream, and top with the remaining half of the cake. Serve immediately. In a medium saucepan, bring the cream, milk, and vanilla bean to boil. In a large bowl, using a whisk or a rotary beater, whip the egg yolks. Gradually whisk in the sugar until thoroughly combined. Slowly whisk in the hot cream mixture and return to the saucepan. Over low heat, stirring constantly with a wooden spoon, cook until the mixture heavily coats the back of the spoon. Return to the bowl and cool over ice. Strain into a clean bowl and freeze in an ice-cream maker according to manufacturer's instructions. Scrape 1/2 of the ice cream into a large container and swirl 1 cup of the strawberry compote through. Repeat with the remaining half of the ice cream and another 1 cup compote. Freeze, covered, until needed. In a 4-quart saucepan, combine strawberries, sugar, and lemon juice. Add the vanilla beans and cook over low heat until the liquid begins to thicken, about 45 minutes. Lower the heat and cook for 15 minutes more, stirring. Remove from the heat and cool. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55055,"Spicy Roasted Tomato Marinara with Spaghetti Squash 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied 1 onion, quartered 2 ribs celery, sliced on angle 2 carrots, sliced on angle Peeled rind of 1 lemon 2 fresh bay leaves 4 cups chicken stock 12 cups (3 quarts) water 24 ripe organic vine tomatoes or large plum tomatoes Several cloves garlic, crushed Extra-virgin olive oil, for liberal drizzling 3 tablespoons extra-virgin olive oil, plus some for drizzling 5 to 6 flat anchovy filets 1 sweet onion, thinly sliced or chopped 1 Fresno or Holland cl, sliced or chopped 3 to 4 cloves garlic, sliced or chopped A couple small sprigs fresh marjoram or oregano, finely chopped 2 tablespoons tomato paste 1/2 cup dry red or white wine A handful fresh flat-leaf parsley, finely chopped A few fresh basil leaves, torn 2 medium spaghetti squash Salt and freshly ground black pepper Parmigiano-Reggiano cheese, shredded, for serving Instructions: For the stock: Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.; For the tomatoes: Heat the oven to 500 degrees F. Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl. For the marinara: Heat the extra-virgin olive oil in a medium pot over medium heat. Add the anchovies and stir until they melt into the oil. Add the sliced onions, cl, garlic, marjoram, and cover and cook to soften the onions, 10 to 15 minutes or until very sweet and soft. Add the tomato paste and stir 1 minute, then add the wine and stir a minute more. Stir in the prepared stock, prepared roasted tomatoes, parsley, and basil and simmer over medium heat 10 to 15 minutes more to combine flavors. Cool and store the sauce for a make-ahead meal. On the night you serve this meal heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds, then season with salt and pepper and place cut-side down on baking sheet or sheets. Roast the squash 45 to 60 minutes, until very tender. Once the squash has been roasting 30 minutes, reheat the sauce over medium heat to a bubble, then reduce the heat to low and keep it warm. Turn the roasted squash over and shred each half with a fork turning the flesh into what looks like a yellow boat filled with spaghetti, drizzle the hot squash with a little extra-virgin olive oil and adjust the seasoning, top with lots of marinara and garnish with shredded cheese. Serve each \boat\ on a platter and eat the squash and sauce right from the skin of the squash. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 55056,"Cherry and Pomegranate Sherbet 3 cups fresh or frozen cherries, pitted 1 cup sugar 1/2 cup pomegranate juice 1 1/2 cups whole milk 1 tablespoon heavy cream Juice of 1 lemon Instructions: Add the cherries to a saucepan with the sugar and pomegranate juice. Bring to a slow boil and cook until the cherries are soft and the liquid is syrupy, 15 to 20 minutes. Cool to room temperature.
Add the cherries and juice to a blender or food processor. Blend until smooth, stopping short of totally liquefying it if you'd like a little pulp. Add the milk, cream and lemon juice and blend briefly. Freeze according to your ice cream maker's instructions, and then transfer to an airtight freezer container and freeze for at least 24 hours before serving.
Scoop into a pretty glass and serve. If you're feeling dangerous, mix with a little cold white wine for a delicious \milkshake.\ Just don't tell anyone I told you to do that. ","[Bardolino, Moscato, Vinho Verde, Riesling]" 55057,"Plantain Stuffing 2 cups herbed or cornbread stuffing cubes 3 tablespoons butter, divided 2 tablespoons olive oil, divided 1 jalapeno, seeded and minced 1/2 cup diced onion 1/2 cup diced red bell pepper 1 tablespoon picked fresh thyme leaves Salt and freshly ground black pepper 2 cloves garlic, minced 1 large plantain with some black areas, peeled and diced into 1/2-inch pieces 1 cup chicken stock Instructions: Preheat the oven to 350 degrees F. Place the stuffing cubes in a large bowl and set aside. In a large saute pan over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil. Add the jalapeno, onions, bell peppers, and thyme, then sprinkle with a pinch of salt and black pepper. Cook until the onions and bell peppers are tender, and then add the garlic. Cook until the garlic is tender, and then remove to the bowl with the stuffing cubes. Wipe out the pan with a paper towel and place back on the heat. Add the remaining butter and olive oil to the pan. When the butter is melted and bubbly, add the plantains and sprinkle with salt. Saute, while tossing, until the plantains are golden and caramelized on the edges, 6 to 8 minutes. Pour over the stuffing in the bowl. Add the chicken stock and stir or mix with hands. Pour and press the stuffing into an 8 by 8-inch oven dish, cover with aluminum foil and bake for 30 minutes. Uncover and cook until the top edges are golden, another 20 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 55058,"Black Pepper Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper-Ancho Salsa 2 ancho chiles 3 cloves garlic, coarsely chopped 2 tablespoons pine nuts 2 teaspoons honey 2 grilled red bell peppers, cut into 1/4-inch thick strips 3 tablespoons red wine vinegar 3 tablespoons chopped fresh cilantro leaves 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 filet mignon, 8 ounces each 1 tablespoon canola oil 1 teaspoon kosher salt 4 teaspoons coarsely ground black pepper 8 ounces fresh goat cheese, cut into 4 slices Cilantro leaves, for garnish Instructions: Place the ancho chiles in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour. Remove the chiles from the soaking liquid, stem and coarsely chop, and combine in a blender with the garlic, pine nuts, honey and 1/4 cup of the soaking liquid. Blend until smooth. Pour the mixture into a medium bowl and stir in the bell pepper strips, vinegar, cilantro, salt and pepper. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving. Black Pepper Crusted Filet Mignon with Goat Cheese: Heat your grill to high. Brush the filets with the oil and season both sides of each filet with the salt and 1 side of each filet with the black pepper. Place the steaks on the grill, pepper side down and grill until lightly charred and crusty, 2 to 3 minutes. Turn the steaks over, and grill for 2 to 3 minutes longer for medium-rare. Turn the steaks, once more so that the pepper side is facing up and top each filet with a slice of the cheese. Close the cover and grill until the cheese begins to melt slightly, about 1 minute. Remove the steaks from the grill, let rest for 5 minutes. Top each filet with the roasted red pepper-ancho salsa. Garnish with cilantro leaves, before serving. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 55059,"Mexican Zucchini Oven Fries 2 medium zucchini cut into 1/4-inch square 3-inch long sticks -- like fries Vegetable cooking spray 1 tablespoon dried oregano 1 tablespoon ground cumin 1 tablespoon grill seasoning 1 cup chili sauce or mild taco sauce Instructions: Preheat oven to 500 degrees F. Arrange zucchini on nonstick cookie sheet. Spray zucchini with cooking spray. Combine spices and sprinkle over the zucchini fries. Place in very hot oven and cook 15 to 18 minutes. Serve hot. Top with spoonfuls of chili sauce or taco sauce. ","[Syrah, Tempranillo, Garnacha, Aglianico]" 55060,"Creme Caramel 2/3 cup sugar 1/3 cup water 1 cup milk 1 cup heavy cream 4 egg yolks 1/2 cup caster or fine sugar 1 1/2 teaspoons vanilla extract Instructions: Preheat the oven to 325 degrees F. Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes. In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve. Place 6 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Pour 6 ounces into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled. To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55061,"White Bean Salad 1/2 pound small white beans (dried) 1/2 cup celery, chopped 1/2 cup red onion, minced 1/2 cup red pepper, diced 1/2 cup fresh parsley, chopped 1 tablespoon tarragon, chopped 1/2 cup Nicoise olives 4 tablespoons olive oil 4 tablespoons red wine vinegar 3 small garlic cloves, pressed 2 anchovies, finely minced 1/2 teaspoon salt ground pepper, to taste Instructions: Rinse and drain beans. Bring them to a boil in 3 cups of water. Reduce heat, simmer 5 minutes. Remove from heat and cover and let sit 1 hour. Rinse beans and return to pan with 8 cups of fresh water. Simmer 20 minutes untill beans are tender, but not mushy. Drain and rinse in cold water. Whisk together all dressing ingredients. Combine beans and all other salad ingredients. Add dressing, toss and chill. Scatter olives over. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 55062,"Brandied Sweet Potato Pie 1 3/4 cups all-purpose flour, plus more for dusting 2 tablespoons granulated sugar 1/2 teaspoon salt 1 stick cold unsalted butter, cut into small pieces 5 to 6 tablespoons ice water Sanding sugar, for sprinkling 2 medium sweet potatoes (about 1 pound) 1 cup half-and-half 3/4 cup granulated sugar 2 large eggs, lightly beaten 3 tablespoons brandy or cognac 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon Pinch of salt Instructions: Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add half of the butter and pulse until combined. Add the remaining butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 5 tablespoons ice water; pulse a few more times until the dough just holds together when pinched (add up to 1 more tablespoon ice water if needed). Turn the dough out onto a piece of plastic wrap and gather together using the plastic wrap. Transfer about one-sixth of the dough to another piece of plastic wrap and pat into a disk. Pat the remaining dough into a larger disk; wrap both in plastic wrap. Refrigerate until firm, at least 1 hour and up to 24 hours. Preheat the oven to 350 degrees F. Roll out the larger disk of dough into a 12-inch round (about ? inch thick) on a lightly floured surface. Ease the dough into a 9-inch pie plate; fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, 15 to 30 minutes. Roll out the smaller disk of dough until about 1/4 inch thick; cut out shapes using 2-inch cookie cutters. Place the cutouts on a small parchment-lined baking sheet and refrigerate until firm, 15 to 30 minutes. Line the crust with foil and fill with dried beans or pie weights. Bake until the edge is lightly golden, about 20 minutes; remove the foil and beans and continue baking until the crust is dry and golden on the bottom, about 15 more minutes. Meanwhile, brush the cutouts with water and sprinkle with sanding sugar; bake until golden, about 15 minutes. Let the crust and cutouts cool completely. While the crust cools, make the filling: Prick the sweet potatoes all over with a fork. Bake until very soft, 45 minutes to 1 hour. Let cool slightly, then peel and puree the flesh in a food processor until smooth. Transfer to a medium bowl; add the half-and-half, granulated sugar, eggs, brandy, vanilla, cinnamon and salt and whisk until smooth. Pour into the cooled crust. Bake until the filling just starts setting, 30 to 35 minutes. Arrange the cutouts on the pie and continue baking until the crust is golden brown and the filling is set and puffed in the center, about 30 more minutes. Transfer to a rack and let cool completely, about 4 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55063,"Smashed Hamburgers with Caramelized Onions Canola or grapeseed oil 4 cups (1/4-inch) sliced red onions (2 medium) 1 teaspoon sugar 1 tablespoon good red wine vinegar 1 1/2 teaspoons dry mustard powder, such as Colman\u2019s Kosher salt and freshly ground black pepper 1 1/4 pounds ground beef with 20% fat 1 1/4 cups grated Gruyre cheese (4 ounces) 4 sandwich potato rolls, such as Martin\u2019s Ketchup, for serving Instructions: Heat 2 tablespoons oil in a large (12-inch) saut pan over medium heat, add the onions, and cook for 8 to 10 minutes, stirring occasionally, until the onions are tender and starting to brown. Add the sugar, reduce the heat to low, and cook for 10 to 15 minutes, stirring occasionally, until the onions are browned and caramelized. Add the vinegar and cook for 30 seconds to deglaze the pan. Meanwhile, combine the dry mustard, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Place the ground beef in a medium bowl and sprinkle on the mustard mixture. With your fingers, lightly work the mustard into the beef and shape into four 1-inch-thick patties. Place them on a plate and freeze for exactly 15 minutes. Heat a large (12-inch) cast-iron skillet over medium-high heat and add 1 1/2 tablespoons oil. From the freezer, place the burgers directly in the hot skillet. With a large metal spatula, firmly press each burger into the pan. Cook the burgers for 2 1/2 to 3 minutes, without moving them, so the bottoms get browned and crusty. Flip the burgers, then spoon on the onions and sprinkle the Gruyre on top. Place a lid on the skillet and cook the burgers for 1 1/2 to 2 minutes, until the cheese is melted and the burgers are medium-rare inside. Place one burger on each roll and serve hot with ketchup on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 55064,"Steamed Pork Bao Buns 2 tablespoons oil 1/3 cup finely chopped scallions 1 1/2 tablespoons minced garlic 2 tablespoons minced ginger 3 tablespoons hoisin sauce 3 tablespoons oyster sauce 3 cups char siu pork (barbecue pork), finely chopped 1 tablespoon cornstarch 2 (11-ounce) cans breadstick dough 1 head Napa cabbage Instructions: In a skillet, heat the oil and saute the scallions, garlic, and ginger over medium heat. Stir in the hoisin sauce and oyster sauce, adding barbecue pork while stirring. Reduce heat to low. Thoroughly combine cornstarch with 2 tablespoons water. Pour over pork mixture and stir until sauce thickens. Set aside. On a floured surface, partially separate breadsticks, leaving 2 thick layers of dough. Roll each into a ball. Working with 1 ball at a time, roll out to make a 3-inch circle. Place about 1 tablespoon of filling in center of each round. Gather dough up and twist to secure tightly. Repeat with remaining dough. Cover with kitchen towel. Arrange cabbage leaves on the bottom of 2 large bamboo steamers. Place 6 pork buns on each steamer. Steam buns for 20 minutes. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55065,"Traditional White Pizza 1/2 recipe basic pizza dough, recipe follows All-purpose flour, for dusting 1 tablespoon cornmeal 6 ounces mozzarella cheese, sliced 6 ounces Taleggio cheese, diced 1/2 teaspoon fresh oregano leaves Salt and freshly ground black pepper 2 tablespoons Parmigiano-Reggiano 2 tablespoons extra-virgin olive oil 1 package active dry yeast 1 cup warm water (110 degrees F) Pinch of 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 Cornmeal, as necessary for dusting pizza peel Instructions: Preheat oven to 500 degrees F and, if you have one, place a pizza stone on the bottom rack of the oven. Place the rolled out pizza dough onto a pizza peel or the back of a cookie sheet, dusted with cornmeal and using flour, as necessary, to help facilitate moving the dough. Sprinkle the pizza with the cheeses, oregano, salt and pepper. Bake the pizza for 10 to 12 minutes, use the peel to turn the pizza around and back an additional, 10 to 12 minutes, or until the cheese has melted and the pizza is golden. Sprinkle the cheese and olive oil over the pizza 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. Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6 ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Prosecco]" 55066,"Bloody Mary Bar 2 cups tomato juice 2 cups clam and tomato juice, such as Clamato 1/4 cup lemon juice
1 heaping tablespoon drained prepared horseradish 6 to 8 dashes Worcestershire sauce
4 to 6 dashes hot sauce, or to taste 5 pounds ice 1 liter vodka
Prepared horseradish
Worcestershire sauce
Hot sauce
12 cold beers
3 cups mixed pickled vegetables (string beans, okra, jalapenos, carrots)
12 strips crisp cooked bacon
12 strips beef jerky
2 cups pitted olives
5 lemons, cut into wedges
5 limes, cut into wedges
12 sprigs fresh rosemary
12 celery stalks with tops
Seafood seasoning, such as Old Bay Instructions: For the Bloody Mary base: In a large pitcher, stir to combine the tomato juice, clam and tomato juice, lemon juice, horseradish, Worcestershire sauce and hot sauce. For the Bloody Mary bar: Set up a large table with glasses, ice in a bucket with tongs, vodka and the remaining Bloody Mary bar ingredients and garnishes. Have stirring sticks, straws and toothpicks available to skewer garnishes. ","[Chardonnay, Sauvignon Blanc, Ros, Pinot Grigio]" 55067,"River Run Cocktail 1 teaspoon amaretto 2 teaspoons blue caracao 1/2 cup Champagne, chilled Orange twist, for garnish Instructions: Pour amaretto and blue caracao in a Champagne glass. Fill with Champagne. Garnish with an orange twist. ","[Prosecco, Moscato, Cava]" 55068,"Veal Stock 8 meaty veal bones 3 tablespoons canola oil 1 tablespoon tomato paste 4 carrots 4 celery stalks 3 onions 2 large leeks 1 whole garlic head 4 fresh thyme sprigs 4 fresh rosemary sprigs 4 large fresh flat-leaf parsley sprigs 16 cups, plus 1 cup water 1 tablespoon black peppercorns Sea salt Instructions: Preheat the oven to 450 degrees F. In a roasting pan, arrange the veal bones in a single layer, then drizzle with oil and season with salt and pepper. Roast the bones in the lower part of the oven, flip after 20 to 30 minutes and remove from the oven after 40 minutes to 1 hour, when the bones are golden brown. Smear the tomato paste over the bones with a spoon. Add the carrots, celery, onion, leeks, and garlic. Return to oven and roast for 1 additional hour. Into a large stockpot, add the roasted bones, roasted vegetables, thyme, rosemary, and parsley and 16 cups of water. Discard fat from roasting pan. Place roasting pan directly onto stovetop and heat on medium for 1 minute. Remove from heat and immediately add 1/2 cup to 1 cup of water to the roasting pan, scraping up the brown bits. Add the deglazed liquid to the stockpot. Bring the liquid to a tremble (190 degrees F), and simmer for 8 hours, skimming and discarding the froth frequently during the first hour. Pour the stock in batches through a large fine sieve and discard the solids. Skim off the fat. (Alternatively, cool the stock, uncovered, and chill, covered. Scrape away and discard congealed fat from the chilled stock.) Gently simmer the stock, skimming the froth occasionally, until it is reduced to about 4 cups, about 1 hour. Before storing the stock cool it completely, about 1 hour, uncovered. Stock keeps, 1 week when covered and chilled or, 3 months when frozen in airtight containers, Cook's Note: If desired, pour the cooled stock into ice-cube trays and freeze. Frozen cubes keep 3 months in heavy-duty resealable plastic bags. Stocks are key to any restaurant as they are the base of so many recipes. When you go to cooking school, learning how to make stocks is one of the first things you do. Although this might seem laborious when you can just go to the grocery store and get one out of a box, there is nothing better than a homemade stock to add that extra depth to anything you might be making, whether it's a soup, a sauce, a braise or a roast. Just pick a rainy day when you have some stuff to do around the house, get your ingredients and go for it! You won't regret it. The best part about this is that you can freeze it in containers and use it for up to three months. Time very well spent. Not to say that grocery store stocks are bad, they do the job and if you really don't have the time, it's a great alternative. When roasting the bones, you'll know it's time to add the vegetables when they're an irresistible golden brown color, almost caramelized by the glistening fat. You can't get any better than that! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55069,"Chorizo 15 pounds pork butt, freshly ground 5 ounces salt 12 ounces sugar 6 ounces paprika 3 ounces red pepper 3 ounces garlic powder 2 1/2 ounces oregano 2 1/2 ounces black pepper 8 ounces water 12 ounces vinegar Instructions: Mix all ingredients well and cook over medium high heat in skillet until cooked through and flavorful. ","[Rioja, Tempranillo, Garnacha, Barbera]" 55070,"Sweet and Crunchy Low-Fat Cookie 3/4 cup brown sugar 3/8 cup margarine 2 egg whites 2 1/2 cups whole grain wheat flour 1 cup part skim milk ricotta cheese 1 teaspoon brown sugar 1 dash ground cinnamon 1/2 teaspoon vanilla 4 cups sorbet 25 fresh mint leaves Instructions: Preheat oven to 350 degrees F. In a mixing bowl, mix sugar and the margarine together and beat until creamy with no lumps. Add egg whites and mix together until well blended. Add flour and blend until incorporated. Divide into 1-ounce balls and press the dough balls into fluted brioche tins or cookie molds. Place into the preheated oven and bake for approximately 15 to 20 minutes or until the cookies are golden brown. (Take care NOT to burn). Unmold and set aside to cool on a rack. Store in an air-tight container until ready to use. Stores up to 1 month in a container or 3 months sealed and frozen. Place the ricotta in a bowl and whip in the sugar, cinnamon and vanilla. Put the filling in a pastry bag with a star tip and set aside. Fill each cookie shell with 1 ounce of the sorbet and form a teaspoon size ricotta star into the center of each cookie. Garnish each cookie with a mint leaf. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 55071,"Parmesan Crisps with Pancetta and Roma Tomato Salsa 1 cup grated Parmigiano-Reggiano 1 teaspoon paprika 1 teaspoon freshly black pepper, plus more for seasoning 1/2 cup chopped pancetta 1 cup diced Roma tomatoes 2 tablespoons julienne fresh basil leaves Salt 2 tablespoons extra-virgin olive oil Instructions: Preheat oven to 350 degrees F. In a large bowl combine Parmesan, paprika, and freshly ground black pepper. On a parchment lined cookie sheet, add the Parmesan mixture in 2 tablespoon dots, 2 inches apart. Place in preheated oven and cook until cheese melts. Remove from oven and when cheese is cool enough to handle but still moldable, remove and form into small taco type shells In a small saute pan cook pancetta until crispy, remove and let cool. When cool, crumble with your hands. In a small bowl add tomatoes, basil, salt, freshly ground black pepper, olive oil, and toss gently to combine. Add tomato mixture to Parmesan crisps and top with pancetta. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 55072,"Coho Salmon Fillets Two 6-ounce coho salmon fillets, 1 1/8- to 1 1/4-inches thick, pin bones removed 2 teaspoons vegetable oil 1/4 teaspoon kosher salt Freshly ground black pepper Instructions: Set a 10-inch nonstick saute pan over medium heat. Brush each fillet with the oil and sprinkle with kosher salt and black pepper. Place the fillets in the pan flesh side down. Cook for 2 minutes. Turn each fillet over and continue to cook for another 2 minutes. Transfer the fillets to a plate, cover loosely with foil, and allow to rest for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55073,"Sponge Cake (Pan di Spagna) 4 large eggs, separated 1 teaspoon vanilla extract 3/4 cup sugar 1/2 cup all-purpose flour 1/2 cup cornstarch Pinch salt Instructions: Butter and line with parchment paper a 9-or 10-inch round cake pan that is 2 inches deep. In a medium mixing bowl, whisk the yolks with the vanilla. Whisk in half the sugar and continue to beat until very light and frothy, about 5 minutes, either by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the whip. Combine the flour and cornstarch and sift once to aerate. In a clean, dry bowl, beat the egg whites with the salt until they hold a very soft peak, either by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the whip. Beating faster, add the remaining sugar in a very slow stream, beating until the egg whites hold a firm peak. Fold the yolk mixture into the whites with a rubber spatula. Sift the flour and cornstarch over the eggs in 3 additions, folding them in gradually. Do not overmix the batter. Pour the batter into the prepared pan and smooth the top. Bake at 350 degrees for 30 to 40 minutes, until it is well risen and feels firm when pressed gently with the palm of your hand. Immediately loosen the layer from the side of the pan with a small knife or spatula. Invert the layer onto a rack and leave the paper stuck to it. Turn the layer right side up and cool it on a rack. Unless you are going to use the layer within a few hours, double-wrap tightly in plastic and keep in the refrigerator up to 5 days, or freeze. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Prosecco]

" 55074,"Pita Chips 3 pocket pitas, sliced into wedges and split apart 1/4 cup olive oil Paprika Salt Instructions: Preheat oven to 400 degrees. Spread pita wedges on baking sheet and brush with olive oil. Sprinkle with paprika and bake for 5 to 7 minutes until crisp. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 55075,"Cookie Confidential's Philly Cheesesteak Cookie 1 pound grated Cheddar 6 ounces pastured unsalted butter, room temperature 8 3/4 ounces all-purpose flour 1/8 ounce paprika 1/8 ounce red pepper flakes 1/8 ounce sea salt 1/2 cup chopped beef jerky (better if you make your own!) 2 tablespoons dehydrated onions 8 ounces cream cheese 2 tablespoons tomato paste Dash salt Instructions: For the cookies: Preheat the oven to 350 degrees F. Whip together the Cheddar and butter until fluffy. Mix together the flour, paprika, pepper flakes and sea salt, and then gradually whip into the butter/Cheddar mixture. Stir in the beef jerky and onions until combined. Scoop balls of dough 2 to 3 inches apart on a baking sheet using a tablespoon-size disher. Flatten the dough balls to about 1/4-inch thick with the bottom of a greased-up glass. Bake until the edges just start to brown, about 9 minutes. For the frosting: Meanwhile, whip together the cream cheese, tomato paste and salt. Let the cookies cool, then frost and enjoy! ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 55076,"Soup-e Shir 8 ounces boneless skinless chicken breast, halved (see Cook\u2019s Note) 1 cup old-fashioned oats 2 cloves garlic, minced 1 medium carrot, shredded (about 1/2 cup) 1 onion, chopped 1 tablespoon olive oil Kosher salt and freshly ground black pepper 1/2 cup milk, warmed slightly 1 cup fresh flat-leaf parsley, chopped Juice of 1 lemon, plus more if needed Instructions: Place the chicken, oats, garlic, carrots, onions, olive oil, 1 teaspoon salt and 1/8 teaspoon pepper in a large pot. Add 5 cups water and place a wooden spoon in the pot so the liquid won\u2019t boil over. Partially cover the pot and bring to a simmer over medium-high heat, 10 to 15 minutes. Reduce the heat to medium and simmer, stirring occasionally, until the chicken is cooked through, 20 to 25 minutes. If the soup thickens too quickly before the chicken is done, stir in up to 1 cup of water to thin it out. Remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the pot and give it a nice stir. Slowly add the milk while stirring constantly. Reduce the heat to medium-low and gently simmer for 10 minutes more. Stir in half the parsley and the lemon juice. Taste the soup. It should have enough salt to be pleasant and have just hint of lemon. Add more salt, pepper and/or lemon juice, if needed. Serve garnished with the remaining parsley.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55077,"Panko-Crusted Rack of Lamb 4 ounces creamy goat cheese, such as Montrachet 1 1/4 cups panko (Japanese bread flakes)
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
2 teaspoons minced fresh thyme leaves
Fleur de sel or sea salt and freshly ground black pepper
Good olive oil
2 racks of lamb (1 1/2 pounds each), trimmed and frenched
3 tablespoons good Dijon mustard
Instructions: Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil. In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel, and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate. Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.) Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM blend]

" 55078,"Fried Green Tomatoes with Burst Cherry Tomatoes, Pancetta and Lobster 4 green tomatoes, sliced into 1/2-inch-thick slices Kosher salt 1 1/4 cups all-purpose flour 4 large eggs, whisked with a splash of water 1 cup fine cornmeal 1/2 cup plus 2 tablespoons extra-virgin olive oil 4 ounces pancetta, diced 2 cloves garlic, smashed Four 3-ounce lobster tails, halved lengthwise with shell 1/2 cup white wine 2 cups cherry tomatoes, halved lengthwise Pinch crushed red pepper flakes 1 cup chicken stock Vegetable oil, for frying 6 basil leaves 2 tablespoons grated Parmesan Instructions: Place the sliced green tomatoes onto a sheet tray lined with a rack and sprinkle with some kosher salt. Allow to sit for 30 minutes. Set up a dredging station by placing 1 cup of the flour into one dish, the eggs into a second and the cornmeal mixed with the remaining 1/4 cup flour into a third. Pat the green tomatoes dry on both sides. Season with more kosher salt, then dip a slice into the flour first, shaking off any excess, then into the egg and finally the cornmeal. Place onto a sheet tray lined with a rack and repeat with the remaining tomato slices. Make sure to pat the cornmeal onto the tomato firmly to ensure it\u2019s tightly coated. Add 2 tablespoons of the olive oil into a large, high sided saute pan and turn on the heat to low. Add the pancetta and smashed garlic and gently cook to slowly render the fat, stirring occasionally, until the pancetta is crispy and most of the fat has rendered out, 10 to 12 minutes. Remove the pancetta with a slotted spoon onto a paper towel-lined plate. Sprinkle the lobster tails with kosher salt. Add into the pan, cut side down, and sear for 2 to 3 minutes, until they begin to turn pink. Add the white wine and cover the pan to steam the lobster for another 1 to 2 minutes to finish cooking. Remove the lobster tails onto a sheet tray and allow to cool slightly. Add the cherry tomatoes and crushed red pepper and season with kosher salt. Cook until the cherry tomatoes begin to burst, 5 to 7 minutes. Add the chicken stock and continue to cook, stirring occasionally, until the sauce has reduced and slightly thickened, about 15 minutes. Remove and discard the smashed garlic. Season with kosher salt if needed. Carefully remove the meat from lobster shells and discard the shells. Toss the lobster meat into the sauce to quickly warm. Heat a large saute pan with the remaining 1/2 cup olive oil over medium heat. Add half of the breaded green tomatoes (you want to cook these in two batches) and fry for 3 to 4 minutes, or until crispy on the underside. Carefully flip, then cook for another 2 to 3 minutes, or until golden brown. Remove onto a plate lined with paper towels to drain excess oil, then transfer to a sheet tray lined with a rack so they remain crispy. Season immediately with kosher salt. Set up a fryer with vegetable oil and heat the oil to 350 degrees F. Fry the basil leaves until crispy, 1 to 2 minutes. Be careful because as they will pop in the oil. Remove the basil leaves onto a paper-towel-lined sheet tray. To serve, plate 2 fried green tomatoes and top with 2 lobster halves. Spoon the burst cherry tomato and pancetta sauce around the green tomatoes, making sure not to smother them so the fried tomatoes don\u2019t get soggy. Garnish the tomato sauce with the grated Parmesan cheese and top with the fried basil leaves. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 55079,"Tropical Chicken Patties 1 1/4 pounds ground chicken 2 small jalapeno peppers (1 green, 1 red), seeded and minced 2 cloves garlic, minced 1/2 teaspoon ground allspice Kosher salt and freshly ground pepper 2 1/2 tablespoons vegetable oil
1 small red onion, finely chopped 1/4 teaspoon turmeric 1 cup long-grain white rice 1 cup frozen peas, thawed 1 1/2 cups diced pineapple 1/4 cup chopped fresh cilantro Instructions: Put the chicken, half of the green jalapeno, half of the garlic, the allspice, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mix with your hands and form into four 1/2-inch-thick oval patties. Put the patties on a plate, cover and refrigerate until ready to cook.
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add half of the red onion, the remaining green jalapeno and garlic, and the turmeric and cook 1 minute. Add the rice, 1/4 teaspoon salt and 2 cups water. Bring to a boil, stir and reduce the heat to medium low; cover and simmer until the rice is tender, about 15 minutes. Add the peas but don't stir; cover and set aside.
Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Add the patties and cook until firm, about 4 minutes per side. Toss the pineapple, cilantro, red jalapeno, and the remaining red onion and 1/2 tablespoon vegetable oil in a bowl. Season with salt.
Stir the rice and peas and season with salt and pepper. Serve with the patties and pineapple salsa.
Per serving: Calories: 517 ;Total Fat: 21 grams; Saturated Fat: 4 grams; Protein: 29 grams; Total carbohydrates: 56 grams; Sugar: 0 grams; Fiber: 4 grams; Cholesterol: 94 milligrams; Sodium: 349 milligrams
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 55080,"Brownies 1 box chocolate cake mix 3 eggs water specified on cake mix box 12 oz. chocolate chips 8 oz. sour cream 2 containers Ready-Made-Snack-Pak Chocolate Pudding powdered sugar Instructions: Follow instructions for adding eggs and water specified on cake mix box. To that, beat in sour cream and pudding. Fold in chocolate chips. Line a 9 x 13 rectangular tin with parchment paper. Pour mixture into pan. Bake according to box directions. Once cooled, dust with powdered sugar, and cut into squares. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 55081,"Whole Roast Fish Baked in Salt Olive oil, for brushing baking sheet 1 (2-pound) whole red snapper, cleaned and scaled 1 (3-inch) sprig fresh rosemary 1 (3-inch) sprig fresh thyme 1 teaspoon coriander seeds 2 dried bay leaves 2 1/2 pounds Kosher salt Extra-virgin olive oil and lemon wedges, for serving Instructions: Preheat the oven to 450 degrees F. Lightly oil a baking sheet large enough to hold the snapper. Rinse the snapper thoroughly, inside and out, and pat dry with paper towels. Stuff the cavity with the rosemary, thyme, coriander seeds, and bay leaves. On the baking sheet, spread about 1/2 pound of the salt in an even layer that is slightly longer and wider than the snapper. Place the fish on the salt layer and cover completely with the remaining salt. Bake until a instant-read thermometer inserted in the thickest part of the fish reads 130/, about 20 minutes. Remove from the oven. Brush away as much salt as possible. Using two dessert spoons, remove the top fillets and transfer to a warm plate. Lift off the bones, then transfer the bottom fillets to another plate. Serve immediately, with the extra-virgin olive oil and lemon wedges passed on the side so each diner can season their fish as desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 55082,"Whipped Feta and Scallion Dip 8 ounces creamy French feta cheese 1/2 cup mayonnaise
4 ounces cream cheese, softened
2 tablespoons toasted sesame seeds
2 teaspoons chopped fresh oregano
1/4 teaspoon red pepper flakes
1 large clove garlic, grated
1/2 cup finely grated Parmesan
1 tablespoon red wine vinegar
8 scallions, green and white parts both, minced, plus additional for garnish
Kosher salt, if needed
Seedy crackers, for serving Sliced carrots and cucumbers, for serving Instructions: In the bowl of a stand mixer fitted with the paddle attachment, gently whip the feta, mayonnaise and cream cheese at medium speed until smooth and combined, 2 to 3 minutes. Beat in the sesame seeds, oregano, red pepper flakes and garlic. Remove the bowl from the mixer and stir in the Parmesan, vinegar and scallions. Taste for seasoning. Add salt, if desired. Spoon the dip into a bowl and garnish with scallions. Serve with seedy crackers and sliced carrots and cucumbers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 55083,"Vichy Carrots 4 tablespoons butter 2 tablespoons finely chopped parsley leaves 1 pound \baby cut\ carrots Salt and freshly ground black pepper 1 (12-ounce) can lemon-lime soda (recommended: Sprite) Instructions: In a medium saucepan, melt butter over medium heat and cook parsley for a few minutes. Add carrots and stir to coat with butter and parsley. Season with salt and pepper and add soda. Bring to a boil, then reduce heat simmer until the soda is reduced by half. ","[Chardonnay, Sauvignon Blanc, Riesling]" 55084,"Dark and Stormy 5 ounces fresh ginger, peeled and grated (about 1 cup grated ginger) 2 allspice berries 2 cloves 1/2 cup turbinado or dark brown sugar Zest of 1 lime plus juice of 2 limes 2 cups sparkling water 2 ounces dark rum 1 teaspoon fresh lime juice Lime slices, for garnish Instructions: For the quick ginger beer: In a large saucepan add the grated ginger (along with any juice), allspice berries, cloves, sugar and 2 cups water. Bring to a boil, stirring occasionally, then remove from the heat. Add the lime zest and let steep while it cools, about 30 minutes. Strain into a pitcher and stir in the lime juice. Fill with sparkling water. Serve over ice within one day or use in a dark and stormy cocktail. Makes 5 cups. For the dark and stormy: Fill a highball glass halfway with crushed ice. Add the rum and 5 to 6 ounces ginger beer. Top with lime juice, stir and garnish with lime slices. Serve immediately. ","[Gamay, Pinot Noir, Grenache, Tempranillo]" 55085,"French Nougatine 4 ounces shelled pistachios 4 ounces plus 1 cup sugar, divided 4 egg whites Pinch salt 1 1/2 cups heavy cream 1 teaspoon vanilla extract 1/4 teaspoon almond extract 6 cups raspberries 1/2 cup sugar 1/2 teaspoon lemon zest 1 pint fresh raspberries 1/2 cup framboise liquor Instructions: Preheat the oven to 350 degrees.
Roast the pistachios in the oven for 10 minutes and immediately transfer to a sheet pan. When the pistachios are cool, transfer them to a greased sheet pan.
Line a 1 pound (4 1/2-by-8 1/2-by-2 2/3-inch) bread loaf pan with plastic wrap.
Combine the 4 ounces of sugar with 3 tablespoons water in a small heavy saucepan. Cook until caramel is light amber. Immediately pour over the pistachios and give them a quick shake. Allow the brittle to cool, then chop it into pistachio-size bits. Set aside. Whip the eggs whites with the pinch of salt until stiff, set aside in a large bowl.
Whip the heavy cream with the 1 cup of sugar, vanilla and almond extracts. Fold the egg whites and whipped cream gently together. Add the chopped nut praline and fold it into egg/whipped cream mixture. Place the mixture into the lined loaf pan.
Fold the plastic wrap over the top to cover. Freeze 8 hours or overnight.
For the sauce, blend the raspberries, sugar and lemon zest in a food processor. Strain the mixture and refrigerate.
At least 20 minutes before serving, combine 1 pint of fresh raspberries with the framboise in a small bowl and macerate.
When ready to serve, remove the nougatine from loaf pan, unwrap, and slice. Serve each slice with the berry sauce and/or macerated raspberries. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 55086,"Papas Rellenas with Picadillo de Pavo 1/4 cup pure olive oil 1 1/4 pounds ground turkey 1 tablespoon butter 3 cloves garlic, thinly sliced 1 medium red onion, diced 1 red bell pepper, stemmed, seeded, and diced 1 yellow bell pepper, stemmed, seeded, and diced Kosher salt Freshly ground black pepper 1 large tomato, peeled, seeded, and chopped
1/2 cup tomato paste 1 cup dry red wine 1/2 cup Spanish dry sherry 1/2 cup small capers, well rinsed and chopped 1/2 cup raisins or currants, roughly chopped
5 tablespoons lightly rinsed and roughly chopped green olives 3/4 cup sliced scallions 3 cups mashed Idaho potatoes (about 1 1/2 pounds potatoes) 3 cups mashed boiled yuca (about 1 1/2 pounds yuca) 5 extra-large eggs 1/4 cup chopped thyme leaves 2 teaspoons kosher salt 1 1/2 teaspoons freshly ground black pepper 1 teaspoon cayenne pepper 3 cups picadillo de pavo 1 cup all-purpose flour 3 tablespoons water 3 cups fine bread crumbs Canola or peanut oil, for deep-frying Instructions: Picadillo: Heat a large skillet over medium-high heat and add 2 tablespoons of the olive oil. Put the turkey in the skillet and cook, separating the clumps of meat with a spoon or spatula, until crumbly and lightly browned, about 5 minutes. Transfer the turkey and any juices to a bowl. Reserve. Add the remaining 2 tablespoons olive oil and the butter to a skillet and heat until hot. Add the garlic, onion and bell peppers, season with salt and pepper, and saute for 10 to 15 minutes, stirring occasionally. Stir in the turkey, tomato, tomato paste, red wine, sherry, capers, raisins, olives, and scallions. Lower the heat to medium-low, season to taste, and cook for about 15 minutes until the flavors meld. Remove from the heat. Papas Rellenas: Combine the mashed potatoes and yuca in a large bowl. Lightly beat 2 of the eggs, and add to the potato mixture, along with the thyme, salt, black pepper, and cayenne. Cover and refrigerate for 30 minutes. Form the potato mixture into balls about 1 1/2 inches in diameter. Using your thumb or forefinger, make a little well large enough to hold 1/2 tablespoon of filling in each ball. Add the filling and pinch the dough to seal. Pat the seam gently, then roll the ball to make it smooth and round. Bring out 3 shallow bowls, Put the flour in 1 and season with salt and pepper. In another, beat the remaining 3 eggs with the water. Put the bread crumbs in the third bowl. Roll each ball in flour, then in the eggs, and then in the bread crumbs to coat. In a deep fryer or deep pot, heat the oil to 375 degrees F. Drop the papas rellenas in the oil, in batches, and cook until golden brown, about 3 minutes. Remove and drain on paper towels. Serve. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]" 55087,"S'mores Blossom Cookies 1 cup creamy peanut butter 2/3 cup granulated sugar, plus more for rolling 1/3 cup packed light brown sugar
1/4 teaspoon kosher salt 1 teaspoon pure vanilla extract 1 large egg 12 marshmallows, cut in half crosswise 24 milk chocolate candies, such as Hershey's Kisses Instructions: Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Beat the peanut butter, granulated sugar, light brown sugar and salt, in a large bowl, with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg.
Put some granulated sugar in a small bowl. Shape scant tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly.
Bake until the bottoms are golden brown, about 10 minutes. Remove from the oven and turn the broiler on.
Top each cookie with a marshmallow, sticky-side-down, and put 1 baking sheet at a time under the broiler until lightly golden, about 30 seconds. While the marshmallow is still hot, press a chocolate candy into it. Repeat with the remaining baking sheet. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 55088,"Sunny's Easy BBQ Braised Brisket with Sweet Potato and Carrot Mash 1 beef brisket (approximately 3 pounds) 1/4 cup BBQ rub
2 tablespoons vegetable oil, plus more for drizzling
2 cups pearl onions (frozen or fresh)
2 cups baby carrots
Two 1.5-pound bags steamable sweet potatoes, peeled and halved lengthwise
4 cloves garlic
2 cups BBQ sauce, store-bought or homemade
2 cups beef stock
1/4 cup finely chopped fresh parsley
Instructions: Coat the brisket on all sides with the rub and actually rub it in. Pull out a length of plastic wrap for the brisket and drizzle some oil where you plan to place the brisket. Place the brisket on top and drizzle the top with oil. Wrap tightly and rest at room temperature for 2 hours. If you are making this ahead of time, you can refrigerate, then rest on the counter for 2 hours before braising. Add 2 tablespoons of oil to a large Dutch oven over medium-high heat. When the oil begins to swirl, add the brisket and sear on all sides until browned, 3 to 4 minutes per side. Remove to a plate. Add the onions, carrots and potatoes to the pot and cook for a few minutes to coat them in the fat and get a bit of color. Make the contents of the pot as level as possible, toss in the garlic, then place the seared brisket on top of the vegetables. Stir together the BBQ sauce and stock in a medium bowl. Add to the pot around the brisket, being careful to only fill halfway up the brisket, leaving a bit of the seared meat above the liquid line (you may not use all the liquid). Raise to a boil and lower to a low simmer. Cook, covered, for 2 to 3 hours without peeking, until the brisket is tender! Remove the brisket from the pot to a plate and cover gently with aluminum foil. Remove the vegetables from the pot with a slotted spoon and place in a food processor. Blitz until smooth, adding liquid from the pot if needed for texture. Use the remaining liquid as a sauce for the brisket, if desired. Transfer the mash to a bowl and fold in the parsley. Serve with the sliced brisket and additional sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 55089,"Hungarian-ish Mini-Dumpling and Egg Noodle Soup 8 cups chicken stock (recommended: Kitchen Basics, 2 (1-quart) boxes 1 pound ground chicken or ground turkey breast (I keep an extra pack of both in the freezer; they are both so lean and easy to work with!) 1 egg 1 cup plain bread crumbs 1/4 teaspoon freshly grated nutmeg, eyeball it 1 teaspoon smoked sweet paprika Handful parsley leaves, finely chopped Salt and pepper 1 1/2 cups thin egg noodles 1/2 cup pequillo Spanish peppers or roasted red peppers, quartered lengthwise, very thinly sliced 6 scallions, cut into 2-inch pieces then shredded into thin sticks Handful fresh dill, finely chopped, about 3 tablespoons Instructions: Heat stock to a boil and reduce heat to simmer. Mix the chicken with egg, bread crumbs, nutmeg, smoked sweet paprika, parsley, salt and pepper. Roll the meat into 1-inch dumplings and add to simmering stock. Wash up and let the dumplings cook 3 to 4 minutes alone. Add the egg noodles, peppers and scallions and stir. Cook another 4 to 5 minutes until noodles are just tender. Stir in dill. Season soup with salt and pepper to taste and serve immediately.
","[Burgundy, Riesling, Tempranillo, Garnacha]" 55090,"Spicy Maple Syrup 2 tablespoons maple syrup 1/4 teaspoon cayenne pepper
Instructions: Put the maple syrup in a small mixing bowl. Add the cayenne pepper and whisk to combine. Cover the bowl and set aside for at least 2 hours. ","[Riesling, Gewrztraminer, Pinot Grigio]" 55091,"Navy Bean Soup 1 pound navy beans, picked over, rinsed and drained 10 sprigs parsley 2 sprigs fresh thyme or rosemary 1 bay leaf 2 large smoked ham hocks, about 1 1/2 pounds 1 medium onion, coarsely chopped 1 clove garlic, coarsely chopped 8 cups of cold water 1 medium carrot, coarsely chopped Kosher salt and freshly ground black pepper Butter for garnish Instructions: Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve. Tie the parsley, thyme, and bay leaf together with kitchen twine. In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook, stirring in the carrots after 1 hour, until the beans and hock are completely tender, about 1 1/2 hours total. Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat, and skin. Cut the meat into small cubes. Remove the herb bundle and discard. Puree about 3 cups of the beans with a some of the liquid in a blender. (For a smoother soup, puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper. Pour into heated bowls, place a small pat of butter on top of each soup, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55092,"Jambalaya 8 ounces cooked ham, in 1/2-inch cubes 1 teaspoon hot pepper sauce 1 cup cold water 2 pounds jumbo shrimp, peeled 7 ounces long grain rice 1/4 cup clarified butter 1 large onion, thinly sliced 4 cloves garlic, crushed and finely chopped 1 green bell pepper, finely chopped Salt, to taste White pepper, to taste 3 ounces celery, finely chopped 2 pounds tomatoes, skin removed and chopped, juice reserved 5 ounces tomato paste Sachet of 3 parsley stalks, 1/2 teaspoon thyme, 1 bay leaf Instructions: Wash rice and spread out to dry. Heat clarified butter in a large casserole dish on medium heat. Add rice and stir. Spread sliced onion and garlic over rice. Don't stir; simply press down. Also without stirring, add green pepper. Press down. Add salt, white pepper, and celery. Press down. Rice should begin to turn pale brown on bottom, but not burn. Add tomato pulp and juice. Stir together. Stir in tomato paste, herbs, ham, hot pepper sauce, and water. Simmer for 10 minutes. Add shrimp and cook for 10 more minutes, stirring often until rice is plump and has absorbed most of the liquid. Toss out herbs and serve piping hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 55093,"Mojito 5 fresh mint leaves plus a few extra for garnish 1 1/4-ounces simple syrup, equal amounts of sugar and water, heated until the sugar dissolves 1/2 lime cut into quarters 1 1/2 ounces Bacardi rum Club soda, or seltzer Sugar cane stalks for garnish Instructions: In the bottom of a highball glass, muddle together 5 fresh mint leaves, 1 1/4-ounces of simple syrup, 1/2 lime, quartered. Add the Bacardi rum. Top with club soda or seltzer to fill. Garnish with mint leaves and a branch of sugar cane. ","[Rum, Cuba Libre, Mojito]" 55094,"Grilled Steak and Peach Salad with Creamy Blue Cheese Dressing 12-ounce New York strip steak Salt and freshly ground black pepper Rosemary Infused Olive Oil, recipe follows 2 peaches, halved and pitted 4 cups mesclun greens (avoid radicchio) 2 tablespoons chopped fresh chives 3 tablespoons chiffonade basil 1 tablespoon chopped tarragon Creamy Blue Cheese Dressing, recipe follows 2 1/4 cups extra-virgin olive oil, divided 3 fresh rosemary sprigs 1/2 pound crumbled blue cheese, plus 1/4 pound for garnish 3/4 cup sour cream 1/2 lemon, juiced 2 tablespoons red wine vinegar Pinch cayenne pepper 1 tablespoon minced chives Instructions: Pat-dry the steak, season with salt and pepper, and place in a shallow glass pan. Pour 2 cups rosemary oil over steak, cover, and refrigerate for several hours. Turn the steak occasionally to coat both sides. Allow steak to come back to room temperature before grilling. Reserve 1/4 cup oil. Place a ridged grill pan over moderately high heat until very hot. Season the steak again and grill steak about 5 minutes per side for medium rare. Remove steak to a cutting board and let stand 10 minutes before cutting in slices.
Brush the flesh of the peaches with remaining rosemary oil. Place cut side face down on the hot grill pan for 3 minutes. Turn over and grill the other side just for 1 minute to soften. Remove and slice peaches into wedges. Toss the greens and herbs together and divide among plates. Fan the steak slices and peach wedges on top. Drizzle the dressing over steak and peach salad, garnish with remaining 1/4 pound crumbled blue cheese. Season with freshly cracked black pepper and serve. To prepare the rosemary infused olive oil: Warm oil and rosemary over low heat in a small saucepan. Allow to steep for 8 minutes. Remove from heat and cool to room temperature. To prepare the creamy blue cheese dressing: Whisk together 1/2 pound blue cheese with sour cream, lemon, vinegar and cayenne until smooth. Fold in chives, cover, and chill until ready to serve. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 55095,"The Classic Italian Blitzkrieg Ball 3 tablespoons minced garlic 1 onion, finely minced or grated
1 cup fresh Italian parsley, chopped
1/3 cup ricotta cheese
1/4 cup grated Parmesan, plus 1/3 cup for serving 2 tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon ground black pepper
2 pounds ground beef
1 1/2 cups unseasoned breadcrumbs 2 eggs, lightly beaten
1 carrot, finely grated
1 jar marinara sauce
Instructions: Preheat the oven to 375 degrees F. Saute the garlic and onions over medium heat until the onions are translucent. Set aside and let cool. Combine the parsley, ricotta, 1/4 cup Parmesan, the salt, oregano and pepper in a bowl. Add the onion and garlic mixture with the beef, breadcrumbs, eggs and carrots. Mix gently by hand, being careful not to over-mix. Roll out 21 meatballs by hand and arrange on a baking sheet. Bake for 30 minutes. Meanwhile, heat the marinara sauce in a saucepan. Arrange the meatballs on a platter and top with the marinara sauce and remaining Parmesan. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 55096,"Mad Tea Vinaigrette \Tea Vinny
3 ounces purified hot water 2 teaspoons blackberry sage tea 3 ounces balsamic vinegar 1 pinch salt 1/2 pinch ground black pepper 6 ounces olive oil Instructions: Using a small cast iron tea pot, add the water and tea and let steep for 8 minutes. Pour the tea through a strainer into a blender or food processor, being careful not to let any tea leaves go into the blender. Add the vinegar, and the salt and pepper. While the blender is running, drizzle in the olive oil until emulsified. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 55097,"Cannellini Beans with Herbs and Prosciutto 3 tablespoons olive oil 1 tablespoon minced garlic 1 tablespoon chopped fresh sage leaves 1 teaspoon chopped fresh thyme leaves 1 (14 1/2-ounce) can diced tomatoes with juices 2 (15-ounce) cans cannellini beans, rinsed, drained 2 ounces prosciutto, coarsely chopped Salt and freshly ground black pepper 3 cups arugula or mixed baby greens Instructions: Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Stir in the sage and thyme. Add the tomatoes. Increase the heat to medium-high and simmer for 2 minutes. Add the beans. Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes. Turn off heat and stir in the prosciutto, being careful not to overcook the prosciutto. Season the beans, to taste, with salt and pepper. Arrange the arugula or mixed baby greens over a platter. Spoon the beans over the greens and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 55098,"Daikon-Carrot Salad 1 1/2 pounds daikon, peeled Kosher salt 1 pound carrots 1 tablespoon grated peeled ginger 3 tablespoons unseasoned rice vinegar 2 teaspoons fresh lime juice 1/4 cup vegetable oil 1 teaspoon toasted sesame oil 1 3/4 teaspoons black sesame seeds Instructions: Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler. Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended. Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing. Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 55099,"Pear-Walnut Chocolate Tart 1 1/4 cups all-purpose flour, plus more for dusting 3 tablespoons cold vegetable shortening 1 tablespoon granulated sugar 1/2 teaspoon salt 5 tablespoons cold unsalted butter, cut into small pieces 1 1/2 cups walnuts 6 tablespoons unsalted butter, cut into small pieces and at room temperature 1 cup confectioners' sugar 1 large egg 1/4 teaspoon ground cinnamon Pinch of salt 1/2 cup granulated sugar 1 large firm pear (such as Bosc, Bartlett or Anjou) 1/3 cup semisweet or milk chocolate chunks Instructions: Make the crust: Pulse the flour, shortening, granulated sugar and salt in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Drizzle in 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.) Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch springform pan, pressing it into the bottom and 2 inches up the side. Chill 30 minutes. Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely. Meanwhile, make the filling: Spread the walnuts on a baking sheet and toast in the oven until golden, 8 to 10 minutes; let cool. Pulse in a food processor with the butter, confectioners' sugar, egg, cinnamon and salt to form a paste; set aside. Combine 2 cups water and the granulated sugar in a medium saucepan and bring to a simmer over medium-high heat. Peel the pear and cut into 3/4-inch chunks. Add to the saucepan and simmer until tender, 8 to 10 minutes. Drain, then spread the pear on paper towels and let cool completely. Spread the walnut filling evenly in the cooled crust, then press the pear and chocolate chunks into the filling. Bake until the filling is puffed and golden and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Transfer to a rack and let cool completely. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 55100,"Crunchy Granola 1 1/2 cup brown sugar 1/2 cup water 4 teaspoons pure vanilla extract 1 teaspoon salt 8 cups rolled oats 2 cup chopped pecans or walnuts, or slivered almonds Instructions: Preheat oven to 275 degrees F. Line 2 cookie sheets with parchment paper and reserve. Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt. In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy. When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 55101,"Avocado, Caramelized Banana Cupcake 2 1/4 cups sifted cake flour (sifted before measuring) 1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
2 tablespoons organic unsalted butter, at room temperature
1 ripe, fresh organic avocado, pureed in a food processor or blender until smooth
1 teaspoon vanilla extract
2 large organic eggs
1 cup low-fat organic buttermilk
8 ounces powdered sugar 1/4 cup pasteurized egg whites
1 ripe, fresh organic avocado, peeled and pitted Juice of 1 whole organic lime 1 pound organic unsalted butter
2 1/4 ounces organic unsalted butter 2 1/4 ounces brown sugar
1/2 ounce almond paste
1 teaspoon vanilla extract
4 1/2 ounces all-purpose flour
3 1/2 ounces toasted oats cereal
3 ripe organic bananas, cut into 1/4-inch cubes 1/2 cup granulated sugar
3 teaspoons soft unsalted butter
3 teaspoons organic heavy cream
Pinch organic cinnamon
Lime zest, for garnish Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake baking pans with paper liners. Sift together the flour, baking powder, baking soda and salt in a bowl; set aside. Beat the sugar, butter and pureed avocado until completely combined in the bowl of a stand mixer. Beat in the vanilla, then beat in the eggs one at a time, mixing well after each addition. Beat in the buttermilk with the mixer on low speed until just combined. Add the flour mixture. Once all the flour is incorporated, increase the mixing speed to medium and beat for 20 seconds longer. Be careful not to over-mix. Divide the batter among the pans and bake until golden on top and a wooden toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans on wire racks for 10 minutes before inverting, removing papers and cooling completely. For the buttercream frosting: Beat the powdered sugar and egg whites for about 5 minutes on medium-high speed using an electric mixer. Puree the avocado and lime juice in a food processor. Add the butter to the whites mixture and beat until very creamy, about 10 minutes, then add the avocado and lime juice and mix well.
For the streusel: Cream together the butter, sugar and almond paste using an electric mixer. Add the vanilla and cinnamon and mix well. Add the flour and toasted oats in batches until large crumbs start forming. For the caramelized bananas: Make a dry caramel by pouring the sugar in an even layer into a heavy-bottomed saucepan. Heat over medium heat until the caramel starts to melt, gently pushing the sugar towards the center. Continue cooking, stirring only very occasionally, until the caramel turns a dark copper, taking care that the caramel doesn't burn. Transfer to a bowl, stir in the bananas until coated and caramelized, and then stir in the butter, cream and cinnamon. For assembly: Remove the centers of the cupcakes using a melon baller and fill with the caramelized bananas. Pipe the avocado-lime frosting on top, sprinkle with the oats streusel and garnish with lime zest on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55102,"Cream Puffs with RumChata Chantilly Cream 1 cup bread flour Pinch fine salt 8 tablespoons (1 stick) unsalted butter 1 cup water 5 eggs 2 cups heavy cream 1/4 cup confectioners' sugar, plus 3 tablespoons for dusting 3 tablespoons RumChata Instructions: For the cream puffs: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Whisk the flour and salt in a small bowl. Put the butter and water in a medium saucepan over medium heat. When the water begins to boil and the butter is melted, add the flour mixture all at once and stir constantly with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pot, about 3 minutes. Remove the saucepan from the heat and cool the dough until it is no longer steaming, at least 5 minutes. Using a wooden spoon, beat the eggs into the dough, one at a time. Once all the eggs are incorporated, put the dough in a piping bag. Cut the tip of the piping bag about 1/2-inch from the point. Pipe 16 equal-size mounds of dough onto the prepared baking sheet, leaving about 1 inch between each mound. Bake for 10 minutes. Lower the heat to 350 degrees F and bake for another 30 minutes. Cool on a wire rack. Cut the cooled cream puffs in half horizontally. For the Chantilly cream: Put the cream in the bowl of a stand mixer fitted with the whisk attachment. Begin whisking on medium speed. Slowly add the 1/4 cup confectioners' sugar, then whisk until stiff peaks form. Turn the mixer to low speed and slowly add the RumChata until combined. To assemble: Put the Chantilly cream in a pastry bag and cut the tip about 1 inch from the point. Pipe some Chantilly cream into bottom halves of the cream puffs and top with the top halves. Dust with confectioners' sugar and serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 55103,"Pumpkin Banana Meringue Pie 2 cups all-purpose flour, plus more for dusting 5 teaspoons sugar Pinch kosher salt 12 tablespoons cold unsalted butter, cut into small pieces 2 egg yolks Ice water 2 whole sugar pumpkins 6 bananas 3 large eggs, plus 1 egg white 1/2 cup sugar 1 teaspoon ground cinnamon 2 tablespoons unsalted butter, softened 1/2 teaspoon freshly grated nutmeg 1 cup heavy cream Pinch kosher salt 4 large egg whites 6 tablespoons confectioners' sugar 1/4 teaspoon cream of tartar Pinch salt Instructions: Crust: Combine the flour, sugar and a pinch of salt in a large bowl. Mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs. Work in egg yolks and 1 to 2 tablespoons ice water until the dough holds together without being too sticky. If it's still crumbly, add more ice water, 1 teaspoon at a time. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes. On a floured surface, roll the dough into an 11 to 12-inch circle with a floured rolling pin. Ease the dough into a 9-inch pie pan, pressing firmly into the bottom and sides. Trim the excess dough, then pinch the edges. Refrigerate until ready to fill. Filling: Preheat the oven to 350 degrees F. Split the pumpkins down the middle and scoop out the seeds. Arrange on a roasting tray, cut side up, and roast for 20 minutes. Remove the pumpkins from the oven and lay bananas (in their skins) around and between the pumpkin halves. Return to the oven and roast for another 10 minutes. Remove from oven and let cool slightly before handling, about 5 minutes. Scoop out the pumpkin flesh and add to a food processor. Peel the bananas and add the flesh to food processor as well. Add the 3 eggs, sugar, cinnamon, 2 tablespoons butter, nutmeg, heavy cream and salt. Puree until smooth. Put a baking sheet on the bottom oven rack and preheat to 375 degrees F. Pour the filing into the prepared pie shell. Lightly beat the egg white. Brush the pastry edges with the egg white and sprinkle with a bit of sugar. Carefully arrange the pie on the preheated baking sheet, lower the oven temperature to 325 degrees F and bake it until the pie is set but still jiggles slightly, about 50 minutes. Remove from the oven and let cool completely. Topping: Beat the egg whites, powdered sugar, cream of tartar, and a pinch salt in a large bowl with an electric mixer until glossy medium peaks form, being careful not to over beat. Spread the meringue mixture over the top of the pie, covering right to the edges. Using the back of a spoon press lightly into the meringue and pull up on the spoon to form peaks all over the surface of the meringue (alternatively you can use a piping bag with a large star tip if you choose). To cook the meringue, preheat the broiler with the rack in the highest position. Put the pie under the broiler and broil until the meringue is set and golden brown, about 7 minutes, watching carefully to avoid burning, as it cooks quickly. Remove from the broiler and cool before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 55104,"Chocolate Chocolate Chip Cookies 2 1/4 cups flour 1 teaspoon salt 1 teaspoon baking soda 2 sticks butter, softened 1 cup granulated sugar 1 cup packed brown sugar 2 large eggs, beaten 1 tablespoon vanilla 1/2 cup unsweetened cocoa 2 cups chocolate chips, 2 Hershey's chocolate bars, chopped or M&M'S 1 cup chopped walnuts (optional) Instructions: Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly. For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack. For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 55105,"Honey Chili Chicken Wings 10 whole, fresh chicken wings, cut in pieces (20 wing pieces) All-purpose flour Salt Vegetable oil 1 (1-inch) piece fresh ginger, peeled and finely chopped 2 tablespoons honey 3 teaspoons corn flour 1/2 cup water 3 tablespoons hot sauce (recommended: Frank's Hot Sauce) 1/3 cup lemon juice 2 teaspoons soy sauce 4 shallots, sliced Instructions: Coat chicken wings in flour that has been seasoned with salt. Heat enough vegetable oil in a large skillet on stovetop to fry wings until crisp. Remove wings from skillet, drain on paper towels and set aside. (Wings can also be baked in the oven without the flour.) Heat 1 tablespoon vegetable oil in frying pan and add ginger, cook for 1 minute. Add in honey and stir for an additional minute. In a separate bowl, combine corn flour, water, hot sauce, lemon juice, and soy sauce, then add mixture to pan. Stir until sauce boils and thickens. Add in chicken wings and combine with sauce until thoroughly heated. Add shallots and cook for 1 more minute. Serve Buffalo Wings with blue cheese dressing, carrots and/or celery sticks. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55106,"Turkey and Wild Rice Soup 3 tablespoons unsalted butter 8 ounces cremini mushrooms, sliced 1/4 inch thick 3 leeks (white and light green parts only), halved lengthwise and thinly sliced crosswise 3 carrots, sliced 1/4 inch thick Kosher salt and freshly ground pepper 2 teaspoons chopped fresh thyme 4 cups low-sodium chicken broth Zest of 1 lemon (removed in wide strips with a vegetable peeler), plus 2 teaspoons lemon juice 3 bay leaves (preferably fresh) 12 ounces cooked turkey (white and dark meat; skin removed), cut into cubes (about 3 cups) 1 cup wild rice blend 6 cups baby spinach (about 7 1/2 ounces) Instructions: Melt 1 tablespoon butter in a medium dutch oven over medium-high heat. Add the mushrooms and cook, stirring once or twice, until well browned, about 3 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons butter and cook until melted. Add the leeks and carrots and season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the leeks are softened, about 3 minutes. Add the thyme and stir to combine. Add the chicken broth, lemon zest, bay leaves and 3 cups water. Bring to a boil, then reduce the heat to medium to maintain a simmer. Add the turkey and wild rice; simmer until the rice is just tender, 13 to 15 minutes. Add the spinach and simmer until wilted, about 1 minute. Discard the bay leaves and lemon zest and stir in the lemon juice; season with salt and pepper. Divide the soup among bowls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling wine]

" 55107,"Blue-Cheese-Pear-Pecan Salad 1 to 2 Asian pears 3/4 cup crumbled blue cheese 3/4 pecan halves, toasted 2 heads Romaine lettuce, leaves only 1/4 cup balsamic vinegar 3 cloves garlic, crushed 5 fresh basil leaves, minced 1 tablespoon honey 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup olive oil Instructions: Mix the pears, cheese, pecans and romaine in a medium-sized salad bowl. For the dressing; stir together the vinegar, garlic, basil, honey, salt, and pepper and then add oil slowly in a small bowl with wire whisk. Toss the dressing with the salad just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 55108,"Flourless Bittersweet Chocolate Cake with Milk Chocolate Drizzle 8 tablespoons butter, cut into 1-inch pieces, plus butter to grease pan 12 ounces bittersweet chocolate, coarsely chopped 2 tablespoons cognac 6 large eggs, separated, at room temperature 1/2 cup plus 2 tablespoons granulated sugar, divided 1/3 cup heavy cream 2 tablespoons honey 1/3 cup seedless raspberry preserves 3 ounces milk chocolate, melted Instructions: Position a rack in the center of the oven and preheat to 350 degrees. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with round of parchment or waxed paper; butter the paper. In a medium saucepan, combine 8 ounces of chocolate and butter. Cook over low heat, stirring constantly with a wooden spoon, until the chocolate and butter are melted. Gently whisk until smooth. Remove from heat and stir in the cognac. Let cool. In a medium bowl, whisk together the egg yolks and 1/2 cup of the sugar until well blended. Stir in the melted chocolate mixture. In the 4 1/2 quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium speed until frothy. Increase the speed to medium-high and beat the egg whites until soft peaks start to form. 1 tablespoon at a time, beat in the remaining 2 tablespoons of sugar. Continue beating until the egg whites are stiff but not dry. Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in additions. Do not overmix. Pour the batter into the prepared pan. Bake until the cake is puffed and a tester inserted into the center comes out with moist crumbs attached, about 30 minutes. Transfer the pan to a wire rack and cool for 10 minutes. Using a small sharp knife, cut around the sides of the cake to loosen it. Release the pan side. Invert the cake onto a wire rack. Peel off the parchment paper and cool the cake completely. Wrap in plastic and refrigerate overnight. Place the remaining chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Using a wire whisk, stir in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes or until slightly thickened. Remove the cake from the refrigerator, removing the plastic wrap from the cake. Place the cake on a wire rack set over a baking sheet. Using a metal spatula, spread the raspberry preserves evenly over the top and sides of the cake. Pour the chocolate glaze over the cake covering it completely; spread evenly with a metal spatula. Drizzle the top of the glazed cake with the melted milk chocolate. Serve the cake immediately, or refrigerate. Bring the cake to room temperature before serving. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 55109,"Shrimp, White Bean and Feta Skillet 2 tablespoons olive oil 1 small onion, thinly sliced 1 clove garlic, thinly sliced 1 teaspoon Italian seasoning Kosher salt and freshly ground black pepper One 14-ounce can diced tomatoes 8 ounces large shrimp, peeled and deveined, tails removed One 14-ounce can cannellini beans, drained and rinsed 2 packed cups baby spinach (about 2 1/2 ounces) 1/4 cup crumbled feta cheese Instructions: Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened and just starting to turn brown in some spots, 4 to 5 minutes. Stir in the garlic, Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper, and stir until the garlic is softened, about 1 minute. Pour in the tomatoes and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the tomatoes are slightly thickened, 2 to 3 minutes. Add the shrimp and beans and cook, stirring occasionally, until the shrimp just start to turn orange, 2 to 3 minutes. Stir in the spinach and continue cooking, stirring occasionally, until the spinach is just wilted and bright green and the shrimp are cooked through and opaque, 2 to 3 minutes. Remove the skillet from the heat and sprinkle the feta over top. Cover until the cheese is warmed through, 2 to 3 minutes. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 55110,"Tuscan Vodka Lemonade with Rosemary and Thyme Simple Syrup 1 cup granulated sugar 4 sprigs fresh rosemary 4 sprigs fresh thyme 1 cup water 4 ounces vodka Juice of 2 lemons, plus more for the glass rim Ice 2 tablespoons superfine sugar Pinch cayenne pepper Instructions: To make the rosemary and thyme simple syrup, add the granulated sugar, 2 sprigs or the rosemary, 2 sprigs of the thyme and the water to a small saucepan. Turn on the heat and bring to a gentle boil, then stir to dissolve the sugar. Turn off the heat and let it cool. Discard the rosemary and thyme. Store in an airtight container in the fridge for up to 1 month. Add the vodka, lemon juice and 2/3 cup of the rosemary and thyme simple syrup (or more if you like a sweeter cocktail!) into a cocktail shaker with ice. Mix together the superfine sugar and cayenne pepper then spread onto a plate. Run a lemon wedge around the rim of each glass and dip into the sugar and cayenne mixture. Fill each glass with ice, then divide the vodka lemonade between the 2 glasses. Garnish each glass with a sprig of rosemary and a sprig of thyme. Enjoy! ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Vermentino]" 55111,"Chocolate-Covered Cereal Mix with Dried Cherries and Pistachios 4 cups mixed unsweetened cereal, such as Cheerios, corn flakes and Chex 3/4 cup confectioners' sugar
1/4 unsweetened cocoa powder
6 ounces semisweet chocolate, finely chopped
2 tablespoons unsalted butter, cut into pieces
1 cup dried tart cherries
1 cup shelled salted pistachios
Instructions: Put the cereal in a large bowl. Combine the sugar and cocoa powder in a large resealable plastic bag. Combine the chocolate and butter in a small bowl set over a pot of simmering water. Heat, stirring occasionally, until melted. Pour the chocolate mixture over the cereal and toss to coat thoroughly. Transfer the cereal to the plastic bag and shake well to coat in the sugar-cocoa mixture. Pour the cereal into a clean bowl and stir in the cherries and pistachios. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 55112,"Duck Liver Mousse with Caramelized Onions 1 cup minced shallots 2 teaspoons minced garlic 1 tablespoon fresh thyme, minced 1 3/4 teaspoons salt 1/2 teaspoon freshly ground white pepper 1/4 cup cognac 12 ounces cream cheese, at room temperature 1/2 pound unsalted butter, at room temperature, plus 2 tablespoons 2 large onions, thinly sliced 2 teaspoons sugar Toasted croutons or sliced French bread, for serving 1 1/2 pounds duck livers, cleaned, rinsed, and patted dry 1 cup whole milk 6 slices bacon Instructions: Place the livers in a bowl and add the milk to cover. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight. Drain well and pat livers dry. In a large skillet cook the bacon over medium-high heat until crisp and all of the fat is rendered, 4 to 6 minutes. Remove the bacon and transfer to paper towels to drain. Set bacon aside. Reserve the bacon drippings. Add the livers and cook, stirring occasionally, for 3 minutes. Add the shallots, garlic, thyme, 1 1/2 teaspoons of the salt, and the pepper and cook until the livers are just slightly pink and the shallots are soft, about 1 to 2 minutes longer. Add the cognac and cook until the liquid has evaporated and the livers are cooked through but still tender, 2 to 3 minutes. Transfer to a large shallow bowl to cool. Once cooled, place the liver mixture together with any drippings in the bowl of a food processor and add the cream cheese and 1/2 pound butter and process until smooth. Add salt to taste if necessary. Spoon the mixture into small ramekins or serving bowls and smooth the tops with a rubber spatula. Cover tightly with plastic wrap and refrigerate until firm, 4 to 6 hours. While the mousse is chilling, melt the remaining 2 tablespoons of butter over medium heat in a large skillet and add the onions. Season with the remaining 1/4 teaspoon salt and the sugar and cook, stirring occasionally, until the onions are very soft and caramelized, about 20 minutes. If the onions begin to toughen or get too dark around the edges before they are soft and caramelized, add a bit of water, as necessary. Season the onions with salt and pepper, to taste, transfer to a small bowl and set aside until ready to serve the mousse. Crumble the crisp-cooked bacon into a small bowl. To serve the mousse, place the ramekins on a plate and serve with the toasted croutons. The caramelized onions and crumbled bacon should be nearby in small bowls for guests to garnish their mousse-spread croutons. (Alternatively, spread the mousse on the croutons and garnish with the onions and crumbled bacon and pass the assembled hors d'oeuvres on a platter.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55113,"Warm Chocolate Pudding with Whipped Cream and Chocolate Shavings 1/4 cup sugar, or to taste 3 tablespoons cornstarch 1/4 teaspoon salt 3 large egg yolks 2 cups milk 6 ounces good quality dark, sweet chocolate, melted 1/2 teaspoon vanilla Whipped cream Chocolate shavings Cigarette cookies to garnish Instructions: In a saucepan combine the sugar, cornstarch, salt, egg yolks and whisk the mixture until combined. Whisk in the milk, bring the liquid to a boil over moderate heat. Continue to simmer and whisk until thickened-about 1 minute. Pour the mixture into a bowl and whisk in the melted chocolate and vanilla. Divide the pudding among 4 stemmed glasses and garnish with the whipped cream and chocolate shavings. Serve garnished or accompanied by cookies. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 55114,"Regal Rose 2 parts gin 1 part apricot brandy 1/2 part sweet vermouth 1/2 part lemon juice 1 part cranberry juice Instructions: Combined all ingredients in a pitcher full of ice. Stir and strain into martini glasses. ","[Prosecco, Ros, Lambrusco]" 55115,"Caramel-Dipped Local Apples 8 medium apples, washed and well dried 1 1/2 sticks (12 tablespoons) unsalted butter
2 cups packed dark brown sugar
One 14-ounce can sweetened condensed milk
1/2 cup light corn syrup
1/4 cup honey
1/2 teaspoon ground cinnamon
Pinch salt
Suggested toppings: chopped nuts, crushed pretzels, sprinkles, mini chocolate chips, mini candy-coated chocolates, toasted coconut flakes
Instructions: Line a baking sheet with a silicone baking mat or wax paper. Place the ice pop sticks into the stem ends of the apples and place on the prepared baking sheet. In a heavy medium pot over medium heat, melt the butter and then stir in the brown sugar until completely combined. Whisk in the sweetened condensed milk, corn syrup, honey, cinnamon and salt until smooth. Bring the mixture to a simmer and cook, stirring occasionally with a rubber spatula, until the temperature registers 238 degrees F on a candy thermometer. Remove from the heat and let the caramel cool for about 2 minutes. Holding an ice pop stick, carefully dip an apple in the caramel up to the stem, then roll in the desired toppings and place on the prepared baking sheet. Repeat with the remaining apples. Chill the apples until the caramel and toppings are set, at least 1 hour and up to overnight. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 55116,"Corn Casserole 6 cups fresh corn kernels Salt and black pepper 1/2 teaspoon ground nutmeg 2 tablespoons vegetable oil 2 cups chopped onions 6 whole eggs, beaten 1 cup milk 2 cups grated aged white cheddar 2 teaspoons oil Instructions: Preheat the oven to 350 degrees F. Carefully remove the corn from the cob with a knife and put in a food processor. Transfer to a large bowl. Coarsely puree with salt, pepper, and nutmeg. In a saute pan, add the oil and the onions and saute until translucent. Add the onions to the corn mixture. Add the beaten eggs, milk and half of the grated Cheddar and combine. Use 2 teaspoons of oil to coat a 13 by 9-inch baking dish. Transfer the corn mixture to the dish and top with the rest of the grated Cheddar. Place the dish in the oven and bake for 30 to 40 minutes or until the top of the casserole is golden brown. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 55117,"Serena's Amatriciana Sauce 1 cup pancetta, chopped 1 cup onion, chopped 1 carrot, finely grated 1 celery, finely grated 2 cloves garlic, minced 1 (32-ounce) can tomato puree Pinch ground cinnamon Pinch ground cumin Pinch ground cardamom Serving suggestion: serve over cooked pasta. Instructions: In a pan over medium-high heat, saute the pancetta until just starting to brown. Remove the pancetta and add the onion to the pan. Saute the onion until translucent, about 1 minute. Add the carrot, celery, garlic, tomato puree, and cooked pancetta to the pan. Stir and simmer until reduced by half. Add the cinnamon, cumin, and cardamom and stir. Simmer the mixture 5 more minutes.
Serve the sauce over cooked pasta. ","[Ros, Barbera, Montepulciano, Tempranillo]" 55118,"Slow-Cooker Split Pea Soup 1/2 cup chopped fresh parsley, plus 8 to 10 parsley stems 4 sprigs thyme 1 pound green split peas, picked over and rinsed 1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise 2 stalks celery, chopped 2 carrots, chopped Kosher salt and freshly ground pepper 1 smoked turkey leg (1 to 1 1/2 pounds) 1/4 cup nonfat plain yogurt 1/2 cup frozen peas, thawed Crusty multigrain bread, for serving (optional) Instructions: Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker. Add the split peas, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine. Add the turkey leg and 7 cups water. Cover and cook on low until the split peas and meat are tender, 6 to 8 hours. Discard the herb bundle. Discard the skin and bones from the turkey leg and shred the meat. Vigorously stir the soup to break up the peas and make the soup smoother. Thin with water, if desired. Stir in the chopped parsley and about three-quarters of the turkey meat; season with salt and pepper. Ladle the soup into bowls. Thin the yogurt with a little water, then spoon onto the soup. Top with the thawed peas and the remaining turkey. Serve with bread, if desired. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 55119,"The Best Meatloaf 2 large eggs, lightly beaten 1/3 cup milk
3 tablespoons Worcestershire sauce
Kosher salt
1/4 cup olive oil
1 large onion, chopped
2 cloves garlic, finely grated
1 tablespoon thyme leaves, chopped
Freshly ground pepper
1/2 cup ketchup
2 pounds 80/20 ground beef chuck
1/2 cup panko
Instructions: Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil. Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 55120,"Perfect Farro Kosher salt and freshly ground black pepper 2 bay leaves 1 1/2 cups farro 2 tablespoons extra-virgin olive oil or unsalted butter Instructions: Bring a large pot of salted water to boil with the bay leaves. Meanwhile, spread the farro in a medium skillet and set over medium heat. Cook the farro, stirring with a wooden spoon, until lightly toasted, about 6 minutes. (The farro will darken a shade and smell nutty and fragrant.) Add the farro to the boiling water and simmer, uncovered and stirring occasionally, until the grains are cooked through but still somewhat chewy, 30 to 40 minutes, depending on the type of farro. Drain well and discard the bay leaves.
Transfer to a serving bowl. Season with salt and pepper. Add the olive oil or butter and toss to combine. If you are making the farro ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container for up to 5 days.
","[Chardonnay, Vermentino, Grner Veltliner, Sauvignon Blanc]" 55121,"Blueberry Sambuca Pie 3 1/2 cups all-purpose flour, plus more for dusting 1/4 cup granulated sugar
1 teaspoon kosher salt
3 sticks cold unsalted butter, diced
1 tablespoon white vinegar
7 cups blueberries 1 cup light brown sugar
3 tablespoons quick-cooking tapioca
2 tablespoons sambuca
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 tablespoons cold unsalted butter, cut into small pieces Vegetable oil, for oiling foil band Instructions: For the crust: Pulse the flour, granulated sugar and salt in a food processor. Add a third of the butter and process until combined. Add the remaining butter and pulse until the mixture resembles coarse meal, about 3 times. Add the vinegar and pulse again twice. Gradually pour in 1/3 cup ice water, pulsing about 4 times until combined. Turn onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap the dough in plastic wrap and press into a 1-inch-thick disk. Refrigerate at least 1 hour before rolling out. For the filling: Simmer 3 cups of the blueberries with 1/2 cup of the light brown sugar and 2 tablespoons water until the mixture reduces by half, about 20 minutes. Pour into a bowl and stir in the remaining 4 cups blueberries, the remaining 1/2 cup light brown sugar, the tapioca, sambuca, lemon juice, vanilla, cinnamon and salt. Let cool completely. For the assembly: Divide the chilled dough in half and put 1 piece back in the refrigerator. Roll the other piece into a 12-inch-round, 1/8-inch-thick circle on a lightly floured surface. Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge. Add the filling and dot the top with the butter. Roll out the other piece of dough and place over the filling. Press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make 5 small slashes in the top of the crust from the center out, to make a star (similar to a star anise). Chill for 30 minutes. Place a foil-lined baking sheet on a rack in the lower third of the oven and preheat to 450 degrees F. When the pie is chilled, reduce the oven temperature to 400 degrees F, put the pie on the baking sheet and bake for 30 minutes. Remove the foil band and continue to bake until golden brown, about 30 minutes. Cool completely before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55122,"Roast Chicken and Vegetables with Gremolata Butter 1 (5-pound) roasting chicken Essence, recipe follows 4 baking potatoes 1 large sweet onion 18 baby carrots Olive oil 2 lemons 6 garlic cloves 1 bunch fresh parsley 2 sticks unsalted butter, at room temperature 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: Thoroughly season the inside and outside of the chicken with Essence. Cover the bird and return to the refrigerator for 1 hour to marinate. Preheat the oven to 325 degrees F. Place the chicken on the center column of an angel food cake pan with the legs touching the bottom of the pan. Place the cake pan on top of a pizza pan or other flat pan with a small rim to catch any fat or juices which might escape. Roast the chicken for 2 to 2 1/2 hours (depending on your oven) until it's a beautiful coppery brown. Meanwhile, cut the potatoes in half widthwise. Place flat side down and have your child cut the halves in half. Repeat so that each potato is cut into 8 wedges. Place in a casserole dish. Repeat the process with the onion. Add the baby carrots. Drizzle veggies with some olive oil and Essence and toss. Cover and place in the oven after the chicken has been cooking for 1 hour. When chicken is done, remove from oven and let rest for 10 minutes. Gremolata Butter: Using a damp washcloth on the counter, set a large bowl on top of cloth to keep bowl from moving around. Place a grater inside the bowl (I use a rubber topped grater with rubber feet for safety). Have your child grate the zest of 2 lemons using the medium holes of the grater. Explain to them that you only want the yellow skin. Have them grate 4 or 5 strokes and turn the lemon. (No matter how careful they will be, some of the pith will get into the bowl. This is not a big deal! It won't ruin the taste. Besides, all you will taste is the love!) Clean off all the zest into the bowl and remove the grater. Next, take a garlic press and have your child press the garlic cloves into the bowl. There is no need to remove the skin from the garlic. Place the bunch of parsley on a cutting board. Using a mezzaluna or crescent knife with handles, help your child roughly chop the parsley. Gather the parsley up in a pile and turn the cutting board so they can continue chopping until it's finely chopped. Place the chopped parsley into the bowl. Add the room temperature butter. Mix well and set aside. If making gremolata butter ahead of time, refrigerate until ready to serve. Serve chicken and vegetables with a spoonful of gremolata butter on top. Combine all ingredients thoroughly ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 55123,"Pear Crostata with Honey, Blue Cheese, and Almonds 4 pears, halved, cored, but not peeled 3 to 4 tablespoons butter 3 tablespoons honey 4 ounces good-quality blue cheese, crumbled 1/2 cup slivered almonds 1 recipe Basic Pie Pastry, chilled 30 minutes, recipe follows 1 egg, beaten with a drizzle of cold water 2 tablespoons sugar 2 cups all-purpose flour, plus more for rolling 3 tablespoons sugar 1/4 teaspoon salt 1 lemon, zested and finely grated 3/4 cup (1 1/2 sticks) cold, unsalted butter, cut into small chunks 1 egg yolk 2 tablespoons ice water, plus more if needed Instructions: Preheat the oven to 400 degrees F. Arrange the pears, cut sides up, on a baking sheet and dot with butter. Put the baking sheet in the oven and bake 25 to 30 minutes, or until the pears are just tender. Let cool. Increase the oven heat to 450 degrees F. Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out to a 14-inch round, about 1/4-inch thick. It doesn't have to be perfect. Transfer the dough to the back of a lightly floured baking sheet. Slice the pears and arrange them on the dough round by overlapping the slices in a spiral fashion, leaving a 2-inch border all around. Drizzle with the honey, scatter blue cheese over the top, and sprinkle with the almonds. Brush the border with the egg wash. Bring the edge of crust over onto the filling, leaving the fruit exposed in center. Gently fold and pinch the dough to seal any cracks. Brush the crust with the remaining egg wash and sprinkle with the sugar. Put the baking sheet in the oven and bake for 30 minutes or until the crust is golden brown and the fruit is tender. Slide a knife under the crostata to loosen it from the pan. Then cut into wedges and serve warm or at room temperature. Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 55124,"Mango-Cucumber Rice Salad Kosher salt 1 1/2 cups rice blend 1/4 cup quinoa, rinsed Finely grated zest and juice of 1 lime 2 tablespoons peanut or vegetable oil 1 teaspoon sugar Freshly ground pepper 1 cup chopped mango 1 cucumber, peeled, seeded and diced 1 red jalapeno, seeded and thinly sliced 2 scallions, thinly sliced 1/2 cup chopped fresh cilantro 1/3 cup chopped salted roasted peanuts Instructions: Bring a large saucepan of salted water to a boil over high heat. Add the rice and cook, stirring until tender, 25 to 35 minutes (depending on the rice blend). Meanwhile, bring a separate saucepan of salted water to a boil over medium-high heat. Add the quinoa and cook until tender, about 12 minutes. Drain the grains and rinse under cold water until cool; shake off the excess water. Whisk the lime juice and zest, the peanut oil, sugar, 1 teaspoon salt, and pepper to taste in a large bowl. Add the rice mixture, mango, cucumber, jalapeno, scallions, cilantro and peanuts and stir to combine. Season with salt. ","[Viognier, Vermentino, Sauvignon Blanc, Gruner Veltliner]" 55125,"Perfect Roast Turkey 1/4 pound (1 stick) unsalted butter 1 lemon, zested and juiced 1 teaspoon chopped fresh thyme leaves 1 fresh turkey (10 to 12 pounds) Kosher salt Freshly ground black pepper 1 large bunch fresh thyme 1 whole lemon, halved 1 Spanish onion, quartered 1 head garlic, halved crosswise Instructions: Preheat the oven to 350 degrees F. Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes. Slice the turkey and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55126,"Biscotti Di Prato 2 egg yolks, plus 1 if dough crumbles 4 tablespoons unsalted butter, melted 2 1/2 cups/10 1/2 ounces/300 g sugar, plus 2 tablespoons, for glaze 3 1/2 cups/17 1/2 ounces/500 g all-purpose flour 1 (.5 ounce/16 g) package Lievito Pane degu Angeli (vanilla-flavored Italian leavener) Zest of 1 orange Pinch salt 2 cups raw, unpeeled almonds 2 eggs
Instructions: Preheat the oven to 325 degrees F. Place the almonds on a cookie sheet and toast them in the oven for about 8 to 10 minutes, then transfer to a wide ceramic platter to cool off. Do not leave them on the cookie sheet or they will continue to cook and burn. Turn oven up to 350 degrees F. In a stand mixer using a paddle attachment, beat 2 eggs, 2 yolks, melted butter, and 10 1/2 ounces sugar on medium speed. In a separate bowl, whisk together the flour, package of Lievito Pane degu Angeli, orange zest, and pinch of salt then slowly, one spoonful at the time, add the dry ingredients to the egg and sugar mixture and work until the dough forms and starts coming away from the sides of the bowl, about 2 minutes. Cook's Note: The dough should not be too wet. If the dough crumbles, add an extra egg yolk to bind the ingredients. Remove the bowl from the mixer and stir in the almonds; do this final step by hand as the almonds would break if added into the mixer. Butter 2 cookie sheets and, using your hands, separate the dough in two equal parts that you will roll into cylinders approximately 2-inches thick by 8-inches long. In a small bowl mix 2 tablespoons sugar and one egg, then with a pastry brush glaze the cookie dough evenly and place the sheets in the oven. Bake for about 35 to 40 minutes, until the top has reached a nice golden brown color. Remove from the oven and rest on a cooling rack for about 1 hour, then using a bread knife, slice the cookies about 3/4-inch thick. To ensure a proper crunchiness, leave the cookies to rest uncovered through the night, and then toast them in the oven at 350 degrees F for 10 minutes on each side the day after. When they cool off for the second time the will be perfectly \tempered. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 55127,"Braised Red Radishes 2 tablespoons butter 1 scallion, diced 1 teaspoon basil, chopped 10 large radishes, scrubbed and halved 2 to 3 cups vegetable stock, as needed Salt and pepper, to taste Instructions: In a small saute pan, melt butter. Saute the scallion and basil for 1 minute. Add the radishes, and vegetable stock to cover. Bring the stock to a simmer and cook until radishes are tender, about 4 minutes. Remove the radishes and reduce the cooking liquid 50 percent. Salt and pepper to taste. Drizzle liquid over radishes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling]" 55128,"\The Softie\ Soft-Shell Crab Pizza 1 1/2 cups olive oil 2 leeks (white and light green parts), halved and then sliced lengthwise and well rinsed (see Cook's Notes)
1 garlic bulb, cloves removed and thinly sliced
8 ounces pizza dough, separated into 2 balls and at room temperature (see Cook's Notes) All-purpose flour, for dusting Semolina flour, for dusting 2 soft-shell crabs (or 4 if very small), cleaned (see Cook's Notes)
1/2 teaspoon seafood seasoning, preferably Old Bay
3/4 cup thinly shaved Parmigiano-Reggiano 2 tablespoons freshly chopped flat-leaf Italian parsley
1 lemon, sliced into 8 wedges
Instructions: Heat a large saute pan over medium heat; add 1/4 cup olive oil. Place the leeks in the pan and cook slowly, stirring to prevent browning, until soft and wilted, about 10 minutes. Set aside. Meanwhile, bring the remaining 1 1/4 cups olive oil to a simmer in a small saucepot; add the garlic. Reduce heat to low and cook until garlic is soft but still white, an additional 10 to 15 minutes. Set aside. Preheat the oven to its highest temperature with a pizza stone inside; at least 450 degrees F. Once the dough is at room temperature, it should be soft and pliable and shouldn't shrink back when you press it. Flatten a ball into a disc. (It is okay if the flattened disc isn't perfectly round at this point.) Place disc on a well-floured work surface and stretch the dough by hand into an 8- to 9-inch round that is 1/4-inch-thick, not pressing out the air bubbles. Place on a pizza peel or dry cutting board layered with a sprinkle of semolina flour. To assemble the pizza, spread the garlic oil evenly over the dough with a 1-ounce ladle. Add 3/4 cup leeks over the garlic oil and spread evenly. Place a soft-shell crab in the center of the pizza. Transfer the pizza to the oven using a smooth, quick motion to slide the pizza from the peel or cutting board to the stone. Bake until crust is browned evenly, crab is crispy and juices are bubbling, 9 to 16 minutes. Remove from the stone with a pizza peel. Cut into slices and garnish with a sprinkle of seafood seasoning, fresh shaved Parmesan and parsley and serve with lemon wedges. Repeat with remaining ingredients to make 1 more pizza. Enjoy. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 55129,"Jerk Chicken Banh Mi with Daikon Pickles 1 1/4 cups rice vinegar 1/4 cup brown sugar 1 pound daikon radish, julienned
12 ounces carrot, julienned
2 tablespoons ground allspice 2 tablespoons ground cinnamon
2 tablespoons crushed red cl flakes
2 tablespoons ground cloves
2 tablespoons garlic powder
2 tablespoons ground ginger
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons ground black pepper
2 tablespoons kosher salt 2 tablespoons dried thyme
10 to 15 boneless chicken thighs 3 tablespoons coconut oil
10 hoagie rolls (8-inch), split 6 avocados 40 sprigs cilantro 40 slices julienned cucumber Instructions: For the daikon pickles: Place the daikon and carrots in a glass pickling jar. Mix the vinegar, brown sugar and 1 cup water together, stirring until the sugar is fully dissolved. Pour over the daikon and carrots. Cover and refrigerate for 24 hours. For the jerk chicken: Preheat the oven to 350 degrees F. In a mixing bowl, mix together the allspice, cinnamon, cl flakes, cloves, garlic, powder, ginger, onions powder, oregano, pepper, salt and thyme. Sprinkle the rub all over the chicken thighs. In a large skillet over medium heat, sear the thighs in the coconut oil, 2 to 3 minutes per side. Transfer to the oven to finish cooking, about 20 minutes. Let rest for 10 minutes before slicing. Assemble the banh mi: Spread the hoagie rolls with avocado (it takes the place of pate here). Add sliced chicken, and top with 4 sprigs cilantro, 4 slices cucumber and 1/4 cup pickled daikon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 55130,"Chicken Francese and Egg Tagliatelle 1/2 cup fresh flat-leaf parsley leaves 2 anchovy fillets 2 cloves garlic Zest and juice of 2 lemons Salt 1 pound egg tagliatelle 4 skinless, boneless chicken breasts Freshly ground pepper All-purpose flour, for dredging 3 eggs 2 tablespoons EVOO 6 tablespoons butter 1/2 cup chicken stock 1/2 cup dry white wine Instructions: Warm a serving platter in a 250 degree F oven. Pile the parsley, anchovies and garlic on a cutting board and finely chop them together. Mix in the lemon zest. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Meanwhile, cut into and across the chicken breasts and open them like a book. Pound into very thin cutlets, 1/8 to 1/4-inch thick. Sprinkle the chicken with salt and pepper on both sides, then dredge in flour to coat. Beat the eggs in a shallow dish with a splash of water. Heat 2 tablespoons EVOO and 2 tablespoons butter in a large skillet over medium to medium-high heat. Dip 2 pieces of the chicken in the egg to coat, then saute until cooked through, about 2 minutes per side. Transfer to the warm platter. Add 1 tablespoon butter to the skillet and cook the remaining pieces of chicken. Add to the platter. Add the chicken stock, wine and lemon juice to the skillet and simmer until slightly reduced. Add the remaining 3 tablespoons butter and stir until melted. Add the chicken to the sauce, turning it to coat, then return the chicken to the platter. Add half the parsley-anchovy gremolata to the sauce, then add the pasta and toss for 1 to 2 minutes. Garnish the chicken with the remaining gremolata and serve alongside the pasta. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 55131,"Pumpkin Banana Mousse Tart 2 cups graham cracker crumbs (14 crackers) 1/3 cup sugar 1/4 teaspoon ground cinnamon 1/4 pound (1 stick) unsalted butter, melted 1/2 cup half-and-half 1 15-ounce can pumpkin puree 1 cup light brown sugar, lightly packed 3/4 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3 extra-large egg yolks 1 package (2 teaspoons) unflavored gelatin 1 ripe banana, finely mashed 1/2 teaspoon grated orange zest 1/2 cup cold heavy cream 2 tablespoons sugar 1 cup (1/2 pint) cold heavy cream 1/4 cup sugar 1/4 teaspoon pure vanilla extract Orange zest (optional) Instructions: Preheat the oven to 350. Combine the graham cracker crumbs, sugar, cinnamon and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature. For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon and nutmeg in a heatproof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat. Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana and orange zest to the pumpkin mixture and mix well. Set aside to cool. Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight. For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 55132,"Snowshoe Naan 2 1/2 cups warm water 1 teaspoon dry yeast 1 1/2 cups whole wheat flour 4 to 5 cups unbleached hard white or all-purpose flour 1 tablespoon salt 1 teaspoon Nigella (black onion seed) Instructions: You will need a large bowl, and unglazed quarry tiles or a baking stone for the next-to-bottom rack of your oven. Place water in a large bread bowl, add yeast, and stir. Add whole wheat flour and 1 cup white flour and stir well, then stir 100 times in the same direction to develop the gluten (one minute). Let this sponge stand for 1/2 hour to 3 hours, covered. Sprinkle salt over the sponge, then add another cup flour and stir. Continue adding flour and stirring until you can stir no longer. Turn dough out onto a lightly floured surface and knead thoroughly, about ten minutes, until dough is smooth and easy to handle. Clean out bowl, oil lightly, and return dough to bowl. Cover with plastic wrap and let rise in a convenient place for 2 to 3 hours. When the dough has more than doubled in volume, push down gently and turn out onto a lightly floured surface. Divide the dough into eight equal pieces and shape each into a flat oval shape, approximately 4 inches wide by 8 inches long. Leave these flat disks out on the work surface and cover with plastic wrap to let rise for approximately 20 minutes. Place quarry tiles or large baking stone on a rack in the lower third of your oven, leaving a 1 inch space between the tiles and the oven wall to allow air to circulate. Preheat oven to 450 degrees F. Five minutes after the oven has preheated, begin shaping the first bread. Place a small bowl full of cold water by the edge of your work surface. Using your fingertips, first dip them in the water and then, beginning at one end of the disk of dough, make tightly spaced indentations all over the surface of the dough, so that it looks pitted, though not pierced through. Now stretch the dough gently into a long oval strip by draping it over both hands and pulling them apart gently. The dough should stretch and give, and after several tries will extend to make a long oval about 12 inches long with attractive stretch marks along it from the stretched indentations (hence, the name \snowshoe bread). Place the bread back on the work surface, sprinkle with a pinch (less than 1/8 teaspoon) of black onion seeds, then using both hands, place the bread directly on heated quarry tiles or stone. While the bread bakes, begin to shape the next bread. Cooking time for each bread is approximately 4 minutes. You will soon develop a rhythm so that you can bake two breads side by side across your oven, one going in when the other is half done. When done, breads will have golden patches on top and a crusty browned bottom surface. To keep breads warm and soft, wrap them in a cotton cloth five minutes after they come out of the oven. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55133,"SMOKY BBQ WINGS 3 to 4 pounds chicken wings 2 cups ketchup 1/4 cup olive oil 1/4 cup orange juice 1/4 cup TABASCO? brand Chipotle Pepper Sauce 4 cloves garlic, grated 1 teaspoon salt Instructions: Remove tips from chicken wings and discard. Combine remaining ingredients in a bowl and stir until smooth, and divide the mixture in half. Put the chicken and half of the sauce in a resealable plastic bag, shake to coat well and place in the refrigerator from 3 hours to overnight. Reserve the remaining sauce in the refrigerator until ready to serve with wings.
Preheat oven to 350 degrees F. Remove the chicken from the marinade and place skin side down, in a shallow flameproof baking dish. Discard marinade. Bake for 50 minutes, flipping over half way through baking. Increase heat to broil and broil wings until crisped, about 3 minutes. Serve immediately with reserved dipping sauce. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 55134,"Grilled Curry Chicken One 3-pound whole chicken, backbone removed Zest from 1 lime 3/4 cup vadouvan or Madras curry powder 1/4 cup fresh parsley leaves, chopped 2 tablespoons salt 1 tablespoon cracked black pepper Vegetable oil, for grilling Instructions: Loosen the skin on the breast and legs. Rub the flesh of the chicken, under the skin, with the lime zest. Mix the curry powder, parsley, salt and pepper together and rub all over the chicken. Place in a resealable plastic bag. Let the chicken sit overnight in the fridge. Preheat the grill to medium. Brush the grill with vegetable oil. Place the chicken on the grill skin-side down and grill until the skin becomes golden brown, about 15 minutes. Flip the chicken over, close the cover and continue grilling until just cooked through, about 25 minutes. Remove from the grill, loosely tent with foil and let rest before serving. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 55135,"Spicy Shrimp with Avocado Puree 6 very large shrimp (6-8 count), peeled and deveined Zest of 1 lime 1/2 habanero pepper, sliced
2 tablespoons coconut oil, at room temp Kosher salt and freshly ground black pepper Avocado Puree, recipe follows 1 avocado Juice of 1 lime 1/4 cup sour cream A fistful of fresh cilantro Kosher salt
Ground white pepper
Instructions: Use a paring knife to score along the inside curve of each shrimp so it lays flat. Put the shrimp in a medium bowl and toss with the lime zest, habanero, coconut oil and some pepper. Cover and marinate in the refrigerator for 30 minutes. Preheat a large griddle. Thread each shrimp straight on a skewer; season with salt and remove most of the habanero. Put the shrimp on the griddle using foil to prop up the skewers so they don't touch the griddle and burn. Grill, turning occasionally, until cooked.
Put the Avocado Puree in six 2- to 3-inch glasses or vessels. Add a shrimp skewer to each.
Combine the avocado, lime juice, sour cream and cilantro and puree in a mini food processor. Season to taste with the salt and pepper. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 55136,"Swiss Roll Pumpkins 3 1/2 tablespoons unsalted butter, softened 1/3 cup confectioners' sugar 1 large egg white, at room temperature 1/2 cup all-purpose flour 1/4 teaspoon orange gel food color 1/8 teaspoon red gel food color 3 large egg whites, at room temperature 1/4 cup granulated sugar 1 cup almond flour 2/3 cup confectioners' sugar, plus more for sprinkling 1/3 cup all-purpose flour 3 large eggs plus 1 egg yolk, at room temperature 1/2 teaspoon orange gel food color 1 cup heavy cream 2 tablespoons pumpkin puree (canned) 1 tablespoon pumpkin pie spice 1/4 teaspoon orange gel food color 9 ounces white chocolate chips or finely chopped bars 4 tablespoons unsalted butter, softened 1 1/2 cups confectioners' sugar 1 teaspoon vanilla extract 1/2 teaspoon green gel food color 1/4 cup granulated sugar 2 chocolate rolled wafer cookies Instructions: For the cake decorating paste: In the bowl of an electric mixer, cream together the butter and confectioners' sugar. Add the egg white and beat again until it incorporates into the butter and sugar, about 2 minutes. Sift the flour into the mixing bowl and beat on low speed until just combined. Add the 2 food colors and mix until a consistent orange-red is achieved. Transfer the paste to a disposable piping bag and snip a tiny hole in the end using scissors. Cut a sheet of parchment paper to fit inside a 15-by-10-inch jelly roll pan. Draw horizontal lines onto the paper using a pencil or pen in 1-inch increments. Flip the paper over so that the side with the drawn lines is touching the pan. You should be able to see the lines through the paper. Pipe lines of the cake decorating paste over the lines. Place the pan in the freezer while the sponge cake batter is prepared. For the whipped egg whites: In the bowl of an electric mixer, whip the egg whites and granulated sugar together to stiff peaks. Set aside. For the sponge batter: Preheat the oven to 450 degrees F. In the bowl of an electric mixer, beat the almond flour, confectioners' sugar, all-purpose flour, whole eggs and egg yolk until combined, stopping to scrape down the sides of the bowl as necessary. Add the orange gel food color and mix until incorporated. With a large rubber spatula, gently fold in the whipped egg whites, being careful to not deflate the batter. Remove the jelly roll pan from the freezer and pour the sponge batter on top. Smooth the batter gently using an offset spatula. Bake for 5 to 7 minutes, or until the cake springs back when pressed in the center. Remove from the oven and loosen the edges with a small knife. Turn the cake out onto a parchment sheet and peel away the lined parchment paper on top of the cake.
Sprinkle a tea towel with about 1/4 cup confectioners' sugar. Turn the sponge cake onto the tea towel striped-side down. Roll the cake into the tea towel from a short end. Fold the ends of the towel under and let the cake rest at room temperature while the pumpkin spice ganache is prepared. For the pumpkin spice ganache: Combine the heavy cream, pumpkin puree, pumpkin pie spice and orange food color in a large microwave-safe bowl. Whisk together until the ingredients are incorporated. Heat in the microwave at 30-second intervals until the mixture is hot and steaming but not boiling (about 1 minute). Immediately add the white chocolate to the steaming mixture and let stand 1 minute. Stir using a whisk until the chocolate is melted and the mixture is smooth. Cover with plastic wrap and chill until set, about 1 1/2 hours. The mixture can also be poured into a shallow 13-by-9-inch baking dish to speed setting. For the buttercream: In a medium bowl, beat together the butter and confectioners' sugar with an electric mixer until light and fluffy. Add the vanilla extract and food color. Beat again until a consistent green color is achieved. Transfer half of the buttercream to a piping bag fitted with a leaf decorator piping tip (leaf tip #70). Transfer the other half to a piping bag with a tiny hole snipped in the end. For the assembly: Carefully unroll the cake and remove it from the tea towel. Allow the tightly curled end of the cake to remain curled. Spread the inside of the cake evenly with the chilled pumpkin spice ganache. Roll the cake up jelly roll style.
Combine the granulated sugar and 1/4 cup water in a small microwave-safe bowl. Heat at 30-second intervals until the sugar is dissolved. Let cool slightly. Gently coat the outside of the cake roll with the sugar syrup using a pastry brush. Use just enough to remove the confectioners' sugar appearance on the cake's exterior. You may not have to use all of the syrup.
Cut the cake evenly into 4 pieces using a serrated knife. Stand each piece upright on a large serving platter (or 4 small plates) so that the stripes are vertical. Break each wafer cookie in half and insert them upright into the centers of the cakes to create pumpkin stems.
Use the piping bag of green buttercream fitted with the leaf tip to pipe leaves next to the wafer stems. Use the other piping bag of buttercream to draw curling pumpkin vines next to the stems and leaves. Serve immediately to delighted guests. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55137,"Sugar Plums 2/3 cup slivered almonds (about 3 ounces) 1/3 cup pitted Medjool dates (about 2.5 ounces) 1/3 cup pitted prunes (about 2.5 ounces) 1/4 cup dried apricots (about 2.5 ounces) 1 tablespoon honey 1/4 teaspoon ground cinnamon 1/4 teaspoon ground fennel 1/4 teaspoon pure vanilla extract 1/8 teaspoon ground cardamom 1/8 teaspoon ground nutmeg Pinch of kosher salt 1/4 cup coarse sanding sugar or sparkle sugar (purple or white) Instructions: Pulse the slivered almonds, dates, prunes and apricots in a food processor, stopping and scraping down the sides of the bowl with a rubber spatula as needed, until the mixture is evenly and finely chopped, about 10 pulses. Add the honey, cinnamon, fennel, vanilla, cardamom, nutmeg and salt and pulse until evenly combined. The mixture should just start to come together into a ball. Scoop tablespoon-size balls and roll between the palms of your hands until smooth. There should be about 20 balls. Add the sugar to a small bowl and roll the sugar plums in it until evenly coated. Serve immediately. Alternatively, roll the sugar plums into balls, then refrigerate in an airtight container for up to 1 week. Roll in sugar right before serving. ","[Riesling, Moscato, Gewrztraminer, Brachetto]" 55138,"Cracked Wheat for the Kids 2 tablespoons butter 1 cup cracked wheat 2 cups water Instructions: Cook cracked wheat in butter for a couple of minutes. Add water and bring it to a boil. Cook over low heat for 20 minutes or until tender. Serve with grated Parmesan or serve with plain yogurt, sliced almonds and raisins. ","[Chardonnay, Sauvignon Blanc, Riesling]" 55139,"Veal Blanquette 4 pounds veal breast, boned, cut in large dice 20 pearl onions 2 quarts beef stock 1 sachet d'epices (1 tablespoon parsley, 1 tablespoon peppercorns, 1 tablespoon thyme and 1 bay leaf in a cheesecloth bag) 6 tablespoons butter, divided 1/2 cup all-purpose flour 6 ounces (about 2 cups) white button mushrooms, cleaned and sliced 2 tablespoons lemon juice 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 egg yolks 1 cup heavy cream Instructions: Cover the veal with cold water to \blanch\ it. Drain and rinse the veal. Boil about 2 cups of water in a saucepan and then add the pearl onions briefly to scald them. Drain and slip skins from the pearl onions and set them aside. In a large saucepot, combine the veal with the stock and simmer covered over medium-low heat until the veal is tender, about 1 1/2 hours. After the veal has been simmering about 30 minutes, add the sachet d'epices. Then uncover the pot to allow the stock to reduce to intensify the flavor. Melt 4 tablespoons of the butter in a small pot and gradually add the flour to make a white roux. (Do not allow the roux to brown.) Remove and discard the sachet from the stew. Add the roux to the stew pot and simmer until thickened. In another pan, heat the remaining 2 tablespoons of butter and gently cook the pearl onions and mushrooms until they are tender. To this pan, add the lemon juice and salt and pepper, to taste, and set aside. The heat under the blanquette (stew) must be such that the stew is just below a boil. In a small pot whisk together the egg yolks and cream (known as a liaison) and temper by heating gently and gradually. (You are only heating it. Do not boil. Do not cook.) Add the liaison to the blanquette. Add the reserved pearl onions and mushrooms. Adjust salt and pepper, to taste, if needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55140,"Masala Corn Dogs with Mango Dipping Sauce 1/2 cup roughly chopped ripe mango 1/2 jalapeno, seeded if desired, roughly chopped (about 2 tablespoons) 1/4 cup mayonnaise Zest and juice of 2 limes 2 tablespoons roughly chopped fresh cilantro Kosher salt Vegetable oil, for frying One 14-ounce package kielbasa sausage 2 cups of your favorite prepared \Just Add Water\ buttermilk pancake mix 1/4 cup cornstarch 1/3 cup course-ground cornmeal 2 tablespoons garam masala Special equipment: six 8-inch wooden skewers Instructions: Place the mango, jalapeno, mayonnaise, lime zest and juice, cilantro and a pinch of salt in a blender. Blend until smooth. Transfer to a small mixing bowl and season with additional salt if needed. Cover with plastic wrap and refrigerate until ready to use. Fill a large Dutch oven halfway with oil and heat to 350 degrees F. While the oil heats up, cut the kielbasa sausage into 3 equal pieces, each about 6 inches long. Cut each piece in half lengthwise. Use a pair of kitchen shears to cut off the pointed end of each skewer. Carefully insert 1 skewer a little more than halfway through each sausage piece. If a piece of your kielbasa is curved, carefully straighten it out before inserting the skewer. Place on a large plate and reserve. Prepare the pancake batter according to the package directions, adding the cornstarch, cornmeal and garam masala. Pour enough of the pancake batter into a pint glass to fill about three-quarters of the way. Reserve the remaining batter to fill the glass as needed. Dip 2 sausage skewers into the batter, covering completely. Carefully place them in the oil and fry until the batter is cooked through and golden brown, about 3 minutes, flipping occasionally. Do not fry more than 2 sausages at a time because they will start to stick together. Transfer the fried \corn dogs\ on to a paper-towel-lined plate to absorb any excess oil. Season liberally with salt. Dip and fry the remaining sausage skewers. Serve immediately with the mango dipping sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 55141,"Barbecued Succotash 1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan 1/2 red onion, chopped 1 red bell pepper, seeded and chopped 1 (14-ounce) can black beans, rinsed and drained 1 (10-ounce) box frozen corn Salt and pepper 1/4 cup smoky barbecue sauce 2 tablespoons chopped chives, parsley or cilantro leaves, for garnish Instructions: Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish. ","[Zinfandel, Malbec, Tempranillo, GSM Blend]" 55142,"Chocolate Strawberry Cups 5 ounces bittersweet chocolate, chopped 1/3 cup heavy cream
1 tablespoon sugar
1/4 teaspoon pure vanilla extract
4 strawberries, diced
Instructions: Bring a small pan with 1 inch of water to a boil over medium-low heat. Place the chocolate in a small bowl and place over the simmering water. When the chocolate is almost halfway melted, remove the bowl from the heat to a towel. Continue to stir with a rubber spatula until completely melted. Spoon 1 teaspoon of chocolate into each of 12 cavities in a silicone mini muffin mold. Swirl the mold over a rimmed baking sheet to coat the sides of each mold. Chill in the refrigerator to set completely, about 45 minutes. Meanwhile, whisk together the cream, sugar and vanilla. Carefully unmold the chocolate cups and trim any excess with kitchen scissors. Fill each cup with a spoonful of strawberries and a dollop of cream. Serve immediately. ","[Riesling, Moscato, Brachetto, Prosecco]" 55143,"Fruit Soup 1/2 cantaloupe, seeds removed 1 cup fresh pineapple 1 cup peaches 1 cup Granny Smith apples, peeled and diced 2 cups strawberries 1/4 cup sugar 2 tablespoons honey 2 cups water 1/4 cup pineapple juice 1/4 cup lemon juice 1/4 cup orange juice Sour cream, for garnish Orange rind, for garnish Instructions: Combine all the fruit: cantaloupe, pineapple, peaches, apples, strawberries in a large mixing bowl, along with the sugar and honey. Add fruit mix to the pot on the stove and add your liquid ingredients of water, pineapple, lemon and orange juice. While the fruit mix is simmering on the stove, cut the bottom of your cantaloupe half (so as to not rock) and with your fruit baller, dig out 2 cups cantaloupe adding it to the rest of the fruit in the pot. Reduce heat, and simmer uncovered for 15 minutes or until fruit is soft. Allow fruit to cool down. When ready pour half of fruit mixture into blender. Blend until smooth. Repeat with the remaining mixture and chill until ready to serve. Spoon into bowls, garnish each serving with a dollop of sour cream and orange rind. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 55144,"Montalcino Chicken with Figs and Buttered Gnocchi with Pancetta and Nutmeg 1/4 cup extra-virgin olive oil, 4 turns of the pan 1/3 pound thick-cut (1/4-inch) pancetta, cut into sticks 2 pounds boneless, skinless chicken, breasts and thighs combined, cut into large chunks Salt and pepper Flour, for dredging 1 large onion, thinly sliced 4 cloves garlic, crushed 14-16 dried figs, halved (look for plump, tender dried fig varieties in bulk section of market.) 1/3 bottle dry red wine, eyeball it (recommended: Rosso di Montalcino) 1 to 1 1/2 cups chicken stock 1/4 cup, a generous handful, chopped flat-leaf parsley 1 lemon, zested 1 tablespoon chopped thyme, 4 sprigs 1 package, 12 to 16 ounces fresh or frozen store bought gnocchi (potato pasta) 3 tablespoons butter 1/4 teaspoon freshly grated nutmeg, eyeball it 2 to 3 tablespoons chopped chives, 10 blades Instructions: ** This dish uses Rosso di Montalcino wine (an affordable, younger version of Brunello -- I call it \Baby Brunello) but you can substitute any dry red wine you like. Heat a deep skillet over medium high heat. Add extra-virgin olive oil, 4 turns of the pan, and the cut pancetta. Brown the pancetta, 3 to 4 minutes then remove with a slotted spoon and reserve. Place a pot of water on the stove to boil for the gnocchi. While pancetta browns, season the chicken chunks with salt and pepper and dredge in a little flour then add to the hot pan. Brown the pieces a few minutes on each side over high heat, then scoot the meat to the edges of the pan and add the onions, garlic and chopped figs. Saute 5 minutes, combine chicken with onions and figs then add the wine and cook it down 5 minutes or so until only about 1/3 cup remains. Add chicken stock, parsley, lemon zest and thyme to the chicken and stir to combine. Reduce heat to simmer cook another 10 minutes, while you make the gnocchi. Add salt and gnocchi to boiling water and cook to package directions, drain, 4 minutes for fresh gnocchi, 6 minutes for frozen. Heat a medium nonstick skillet over medium-low heat. Melt butter and brown it. Drain gnocchi and add to skillet. Raise heat to medium-high and lightly brown the dumplings. Season gnocchi with salt, pepper and nutmeg, turn to coat and add chives, toss and remove from heat. Adjust the seasonings on the chicken with figs. If you would like a little more sauce, shake another half cup of stock into the pan. Serve the chicken and figs in shallow dishes, the gnocchi piled in the center of the bowl on top of the chicken. Garnish with crisp pancetta sticks. ","[Rosso di Montalcino, Barbera, Dolcetto, Tempranillo]" 55145,"Challah French Toast 6 extra-large eggs 1 1/2 cups half-and-half or milk 1 teaspoon grated orange zest 1/2 teaspoon pure vanilla extract 1 tablespoon good honey 1/2 teaspoon kosher salt 1 large loaf challah or brioche bread Unsalted butter Vegetable oil Pure maple syrup Good raspberry preserves (optional) Sifted confectioners' sugar (optional) Instructions: Preheat the oven to 250 degrees F. In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once. Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 55146,"Holiday Wreath Cupcakes 6 store-bought un-iced large chocolate cupcakes or jumbo muffins 1 (15-ounce) can cherry pie filling 1 teaspoons peppermint extract 1 container white icing 1 green fruit roll strip 6 small red cinnamon candies Green sanding sugar Instructions: Slice off the top half of the top portion of each cupcake or muffin. Using a teaspoon carve a small amount of the cake so that you are left with a shallow indentation about 1-inch deep and place 1 tablespoon of the cherry pie filling into the indentation. Smooth into a circle. Add the peppermint extract to the frosting container and mix. Fill a pastry bag fitted with a star tip with the frosting. Pipe the icing around the circumference of the cherry pie filling to the edge of the cupcake. Cut the fruit roll into 6 thin strips about 6 inches long. Tie each strip into a bow and place onto the edge of the icing. Place a red cinnamon candy in the center of the bow using a bit of icing to secure it. Repeat with remaining bows and candies. Lightly sprinkle the icing with green sanding sugar. Foil Wrap: Cut out 6 (6 by 6-inch) squares of foil. Stack the foil squares on top of each other and place a saucer on top of the foil. Using scissors cut around the saucer so that the foil is a perfect circle. Place a cupcake in the center of each of the foil circles and wrap the foil up along the side of the cupcake. Fold out edges of foil. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 55147,"Bread Pudding with Caramel Rum Sauce Nonstick cooking spray 1 pound purchased brioche bread 5 cups cold whole milk 2 (4.4 ounce) boxes American custard dessert mix 1/3 cup dark rum 2 egg yolks, beaten 1/4 teaspoon ground nutmeg 1/4 cup walnut pieces, lightly toasted 1/4 cup pecan pieces, lightly toasted 1/2 cup golden raisins, optional Caramel Rum Sauce, recipe follows 2/3 cup butterscotch caramel sauce 3 tablespoons heavy cream 3 tablespoons dark rum Instructions: Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with nonstick cooking spray. Tear brioche into 1-inch pieces and place in prepared dish. In a large bowl, combine milk, custard dessert mix, rum, eggs, and nutmeg. Whisk until well blended. Stir in nuts and raisins, if using. Pour over brioche; press down lightly on brioche to submerge into custard. Let stand for 10 minutes, or until brioche absorbs custard slightly. Bake for 50 minutes, or until top is golden brown and bread pudding puffs. Serve warm with Caramel Rum Sauce. Combine caramel sauce, cream, and rum in medium glass bowl. Heat in microwave for 45 seconds. Whisk to blend. Drizzle over bread pudding. ","[Chardonnay, Tawny Port, Moscato, Riesling]" 55148,"Italian Sausages with Peppers and Onions 1 1/2 pounds Italian sausage 2 green peppers, sliced 1/2 cup water 2 onions, sliced 2 tablespoons olive oil 2 long hard rolls Instructions: Place sausage in hot cast iron skillet and brown on all sides. Add water, cover and let steam for 5 to 8 minutes or until sausages are no longer pink in the middle. Remove to plate. Drain off any remaining water from skillet. Add olive oil to same skillet along with peppers and onions. Cook over medium heat until soft, about 20 minutes. Place sausage in a roll with peppers and onions. Serve. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 55149,"Crab Dip with Garlic Saltines and Roasted Cherry Tomatoes 1 cup cream cheese 1/2 cup mayonnaise 1 tablespoon Dijon mustard 1/2 tablespoon lemon juice About 1 tablespoon extra-virgin olive oil, optional Kosher salt and freshly ground black pepper 2 tablespoons chopped chives 1 1/2 cups (about 12 ounces) fresh lump crabmeat, drained and picked over 2 cloves garlic, minced 1/4 bunch fresh flat-leaf parsley, chopped 1/2 stick butter, melted 30 saltine crackers (1 packet) 1 pint cherry tomatoes 2 tablespoons balsamic vinegar Extra-virgin olive oil, optional Instructions: Preheat oven to 350 degrees F. In a food processor add the cream cheese, mayonnaise, and Dijon and blend until smooth. Then add the lemon juice and olive oil, if desired, and season with salt and freshly ground black pepper. Process until well combined, scraping down the sides with a rubber spatula as you go. Dump the mixture into a large mixing bowl and fold in the chopped chives and crabmeat. Adjust seasoning with salt and pepper then cover and set aside in the refrigerator. For the crackers: Meanwhile, prepare the saltines. Make a garlic butter by combining the minced garlic with parsley and melted butter. Lay out a flat layer of saltines on a lined baking tray and use a pastry brush to baste the saltines with garlic butter. Bake in the oven for about 5 to 7 minutes until golden. Split each tomato lengthwise and toss in a mixing bowl with balsamic vinegar. Toss the cherry tomatoes on a second baking tray and drizzle a little olive oil, if desired, over the top. Season with salt and pepper and bake in oven for 7 to 8 minutes. To serve, arrange the 3 components so they can be assembled by each individual. Spoon the crab mixture into a bowl, stack the saltines in a pile next to it and serve the roasted tomatoes in a coffee cup. Take a saltine, spoon a little crab dip on top and garnish with a piece of tomato. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 55150,"Colombian Chorizo Skewers with Cilantro Pesto: Anticuchos de Chorizos 1/2 bunch parsley 1 bunch cilantro 1 cup olive oil 6 garlic cloves, chopped 1 cup toasted pumpkinseeds, ground 1/2 cup small diced Mancego 1 lime, juiced Salt 3 air-dried chorizo links, sliced 3/4-inch thick Instructions: 3/4-inch bamboo skewers, soaked in water In a food processor, puree the parsley and cilantro with the olive oil. Add the garlic, pumpkinseeds, and cheese and pulse. Season with lime juice and salt. Set aside. Skewer 3 slices of chorizo lengthwise. Grill the anticuchos (chorizo skewers) until heated through, for approximately 1 minute on each side. Serve with the cilantro pesto. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 55151,"Herby Meatball Baked Pasta Extra-virgin olive oil, for brushing the baking dish 1/4 cup dried breadcrumbs 3 tablespoons milk 1/2 pound ground beef (80-percent lean) 1/2 pound ground pork 1/2 cup grated Parmesan 2 cloves garlic, finely grated 1 teaspoon dried oregano Kosher salt and freshly ground black pepper 1 large egg, lightly beaten 2 tablespoons extra-virgin olive oil 2 cloves garlic, thinly sliced 1 pinch crushed red pepper flakes One 28-ounce can crushed tomatoes One 15-ounce can crushed tomatoes 1 cup chopped fresh basil, plus 4 large fresh basil sprigs 1 cup chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper 1 pound dried penne 3 cups shredded mozzarella 1 cup grated Parmesan Instructions: Adjust an oven rack about 3-inches from the broiler and preheat broiler to high. Line a 9-by-13-inch baking dish with foil and coat lightly with oil. Put the bread crumbs in a large bowl and pour the milk overtop. Stir to combine and let stand 5 minutes. Add the beef, pork, Parmesan, garlic, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper and mix to combine with your hands. Add the egg and mix well to incorporate. Roll the mixture into 1-inch balls and arrange them in the prepared baking dish. Broil the meatballs until brown on top, about 4 minutes. Flip them over and continue to broil until golden brown and fully cooked through, about 4 minutes more. Wash the large bowl out. Switch the oven from broil to bake and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil and stir in the chopped basil and parsley. Season with salt and pepper. Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions instructs. Drain the pasta and transfer to the large bowl. Add the tomato sauce, meatballs, half of the mozzarella and Parmesan to the bowl and gently stir well to combine. Transfer the pasta-meatball mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 55152,"Cheese and Wild Boar Sausage 16 red Roma tomatoes, washed and quartered 12 yellow Roma tomatoes, washed and quartered Extra-virgin olive oil, to coat and to taste 4 tablespoons thinly sliced fresh basil leaves, plus leaves for garnish 4 tablespoons finely chopped fresh Italian flat-leaf parsley plus leaves for garnish 3 tablespoons finely chopped fresh rosemary leaves 4 tablespoons fresh minced garlic, divided Kosher salt Freshly cracked black pepper 4 links wild boar sausage 2 cups diced Vidalia onions 2 teaspoons red pepper flakes 2 cups sweet Marsala wine 2 cups chicken or vegetable stock 6 cups crumbled soft artisanal goat cheese, divided 1 to 3 tablespoons unsalted butter 1 lemon, juiced 1 pound potato gnocchi 3 cups grated mozzarella cheese 1 loaf rustic Italian loaf, thinly sliced and toasted with kosher salt and olive oil Instructions: Preheat oven to 375 degrees F. In large mixing bowl toss tomatoes (separately) with light coating of olive oil, a pinch of each of the herbs, 2 tablespoons of the garlic, salt and pepper. Lay in single layer on a baking sheet. Place in preheated oven and cook until wilted, about 20 minutes, reserving all pan drippings to add into finished sauce. Set yellow tomatoes aside. Place all red tomatoes in food processor and puree, reserve. While tomatoes are cooking in the oven, place sausage on a baking sheet and place in the oven until partially cooked, about 15 minutes. When ready, cool slightly then slice into 1/2-inch pieces, reserve. Bring large pot of salted water to a boil, then keep simmering until ready to use. In a large sauce pan on medium-high heat saute the onions in a light amount of olive oil until translucent, constantly stirring. Add 2 tablespoons garlic, red pepper flakes, basil, parsley, rosemary, partially cooked boar sausage and the Marsala wine. Cook until the Marsala reduces by half, or several minutes. Add pureed red tomatoes, yellow tomato quarters, and the stock, stir and bring to a simmer. Fold in the 5 cups goat cheese and pan drippings and adjust seasoning with salt, pepper, butter and lemon juice. Cook the pasta in the simmering water until it floats, cook for an additional 1 minute. Strain and mix into sauce. Place in individual serving dishes, top with grated mozzarella and remaining goat cheese, place in preheated oven and bake on a baking sheet for 10 minutes or until cheese is melted and begins to brown. Finish browning cheese with a small torch if desired. Let stand 5 to 10 minutes, garnish with basil and parsley leaves, toasted crostini and serve! ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 55153,"Clams Oreganata 1/2 cup plain dry bread crumbs 2 tablespoons chopped fresh oregano 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh mint 1/2 cup extra virgin olive oil, plus extra for drizzling Kosher salt and freshly ground black pepper 12 shucked Manilla clams, shells reserved 3 cups rock salt, for lining baking sheet Instructions: Preheat oven to broil. In a large bowl gently toss bread crumbs, herbs, olive oil, salt and pepper. Be careful not to overwork the mixture. Set aside. Line a baking sheet with rock salt and arrange 12 clam shells. The rock salt will help secure and level the clams on the baking sheet. Put 1 clam in each shell and top with 2 tablespoons of the bread crumb mixture. Drizzle with olive oil. Broil 2 to 3 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 55154,"Green Bean Salad 8 ounces green beans 8 ounces yellow wax beans 4 ounces crumbled blue cheese (or goat cheese)
1/4 cup dried cranberries
1/4 cup candied walnuts
1 tablespoon minced chives
6 slices cooked turkey bacon, cut into 1/4-inch pieces 1 tablespoon Dijon mustard 1 tablespoon white wine vinegar or champagne vinegar
1 shallot, minced 3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Instructions: For the salad: Bring a pot of water to a boil. Prepare an ice-water bath. Blanch the green beans until crisp-tender. Immediately transfer to the ice water to stop the cooking process. Repeat with the wax beans. Drain the blanched beans thoroughly. In a large bowl, combine the green beans, wax beans, blue cheese, cranberries, walnuts, chives and bacon. For the dressing: In a small bowl, whisk together the Dijon and vinegar until emulsified. Add the shallots. Whisk in the olive oil until emulsified. Season with salt and pepper. Add the dressing to the salad and toss to coat. Add a few turns of freshly ground black pepper, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55155,"Pineapple Salsa 1 pineapple, peeled, cored, and cubed 1/2 cup chopped cilantro or flat leaf parsley 2 tablespoons rice vinegar 1/2 teaspoon Vietnamese cl paste (also called hot cl paste) or 1/2 jalapeno, seeded and minced Salt Instructions: Place all ingredients in a non-reactive bowl, toss to combine and let stand for 10 minutes. Taste and adjust seasoning and serve immediately. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 55156,"Lasagna Cake 2 16-ounce frozen pound cakes, slightly thawed 3 cups frozen mixed raspberries, strawberries and cherries, slightly thawed 1/4 cup confectioners' sugar 4 to 5 drops liquid yellow food coloring 1/4 cup heavy cream 3/4 cup ricotta cheese 1 4-ounce bar white chocolate, chopped Chopped fresh mint, for topping Instructions: Turn the pound cakes on their sides and thinly slice with a long serrated knife. You should get 4 or 5 lasagna noodle\u2013size pieces from each cake. Make the sauce: Combine the berries and 2 tablespoons confectioners' sugar in a bowl and puree with an immersion blender until mostly smooth. Stir in the yellow food coloring. Whisk the heavy cream with the remaining 2 tablespoons confectioners' sugar in a bowl until soft peaks form. Fold in the ricotta. Arrange a layer of cake in a 9-by-13-inch baking dish, trimming the pieces to fit. Spread one-third of the berry mixture on top.
Dollop some of the ricotta mixture on top.
Gently spread the ricotta mixture, then continue to cover the whole cake (you should use about half of the mixture). Top with another layer of pound cake, then a layer each of berry sauce and ricotta and a final layer of pound cake. Spread with the remaining berry sauce. Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted. Spoon over the cake and gently spread. Broil until the white chocolate is golden in spots, or lightly brown the top with a kitchen torch. Top with mint. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 55157,"Summer Blue Burger Salad 3 tablespoons cider vinegar 3 tablespoons olive oil 1/2 teaspoon dried rosemary leaves 1/4 teaspoon dried thyme leaves 1/4 teaspoon salt 1/4 teaspoon pepper 2 1/4-inch-thick slices red onion 4 Grillers? Original 6 cups torn romaine lettuce 1 ounce crumbled blue cheese 2 tablespoons chopped walnuts, toasted Instructions:

1. Combine vinegar, oil, rosemary, thyme, salt and pepper in jar with tight-fitting lid. Cover and shake well.
2. Brush onion on both sides with some vinegar mixture. Grill onion and frozen burgers over medium heat for 4 to 6 minutes, turning once. Remove from grill.
3. Arrange lettuce on individual plates. Cut burgers into strips. Separate onion into rings. Place burgers and onion on top of lettuce. Sprinkle with blue cheese and walnuts. Shake vinegar mixture. Drizzle over salads. Helpful Hints: Toasting enhances nuts' natural flavors, making them irresistible. As a general rule, to toast most varieties of nuts, spread them in a single layer in a shallow baking pan. Bake at 350 degrees F for 5 to 10 minutes or until light golden brown. Be sure to watch carefully and stir them once or twice so they don't burn. ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company. This recipe has been tested and endorsed by Kellogg and Morningstar Farms®. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 55158,"Christmas Cookie Dip 2 ounces cream cheese, at room temperature 1/2 cup packed light brown sugar
1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 1 cup cold heavy cream 1/2 cup mini semisweet chocolate chips, plus more for garnish Colored sanding sugar, for garnish, optional Suggested dippers: pretzels, brownies, shortbread cookies, apple slices, strawberries Instructions: Put the cream cheese, brown sugar, vanilla extract and salt in a large bowl and beat with an electric mixer on medium-high speed until fully incorporated and fluffy. Add the heavy cream and beat again until thick. Fold in the chocolate chips with a rubber spatula or wooden spoon. Transfer to a decorative dip bowl and sprinkle with a few more chocolate chips and colored sugar if using. Serve with dippers. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 55159,"Black Pepper Crusted Filet Mignon with Toasted Goat Cheese and Twice Cooked Red cl Sauce 4 filet mignon steaks, each 1 1/2-inches thick 1 tablespoon ground cumin 2 tablespoons kosher salt 2 tablespoons coarsely ground black pepper 4 (3/4-inch thick) slices goat cheese Red cl Sauce, recipe follows Chopped cilantro, for garnish 2 tablespoons canola oil 1 large red onion, coarsely chopped 3 cloves garlic, coarsely chopped 2 New Mexican red chiles, lightly toasted 2 quajillo chiles, lightly toasted 1 ancho cl, lightly toasted 6 to 8 cups homemade chicken stock 1/4 cup creme fraiche 2 tablespoons maple syrup Salt and freshly ground pepper Instructions: Preheat the grill to high. Remove the steaks from the refrigerator and let stand at room temperature for 20 minutes before grilling. Meanwhile, combine the cumin, salt, and pepper in a small bowl. Liberally season both sides of each filet with the spice mixture. Grill the filets for about 3 to 4 minutes on each side for medium doneness. Meanwhile, preheat the broiler. Remove the steaks from the grill onto a baking sheet, and top each with a slice of the cheese. Place under the broiler until cheese is golden brown and soft. Alternatively, use a blow torch or kitchen torch to brown the cheese. Ladle the sauce onto each plate, place the steak in the center, and garnish with chopped cilantro. Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic, and cook until soft. Add the chiles and stock, and bring to a simmer for 20 to 25 minutes, or until the chiles are soft. Transfer the mixture to a food processor and process until smooth. Strain the mixture into a saute pan that has been set on high heat for a few minutes, and cook the sauce until slightly thick. Remove from the heat and stir in the creme fraiche and maple syrup. Season with salt and pepper, to taste. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 55160,"Pistachio Falafel 1 cup dried chickpeas 2/3 cup shelled, roasted and salted pistachios
1/4 cup fresh mint, minced, plus whole mint leaves for garnish
1/4 cup fresh parsley, minced
1/4 cup diced onion
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon baking soda
1 clove garlic
3 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt and freshly cracked black pepper
Yogurt Sauce, recipe follows Pomegranate seeds, for garnish
1/2 cup Greek yogurt 1/4 cup shelled, roasted and salted pistachios, ground
2 tablespoons tahini
1/2 teaspoon ground cardamom
Juice and zest of 1 lemon
1 clove garlic, grated
Kosher salt and freshly cracked black pepper
Instructions: Place the dried chickpeas in a bowl or resealable container. Fill with water to completely cover the chickpeas. Cover the container and refrigerate for 24 hours. Drain and rinse the chickpeas. In a food processor fitted with the blade attachment, combine the pistachios, soaked chickpeas, mint, parsley, onion, coriander, cumin, baking soda, garlic and 1 tablespoon olive oil. Season with salt and pepper. Pulse the food processor until the mixture starts to come together, scraping down the sides every few pulses, making sure not to overblend. (You want it to have a slightly coarse texture; you do not want it to become a smooth paste.) Form the falafel mixture into balls about the size of a golf ball, then lightly press into discs. Place on a sheet tray. Preheat the oven to 200 degrees F. Line a sheet pan with a wire rack. Heat the remaining 2 tablespoons olive oil in a large nonstick pan over a medium-high heat. Saute the falafel in batches, about 3 minutes on each side to caramelize. Transfer to the sheet pan with the rack and season with salt. Repeat as needed with more olive oil and the remaining falafel. Hold the falafel in the oven until ready to serve. Serve with the Yogurt Sauce, and sprinkle everything with the pomegranate seeds and whole mint leaves. For the yogurt sauce: Combine the yogurt, ground pistachios, tahini, cardamom, lemon juice and zest, grated garlic, salt and pepper in a small bowl and mix with a spoon or whisk until well blended. Store in the refrigerator until ready to serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 55161,"Nutty Basmati Rice with Almonds 1/2 cup slivered almonds 2 cups reduced-sodium chicken broth 1 cup basmati rice 1/2 teaspoon salt 1/4 teaspoon ground black pepper Instructions: Place almonds in a medium saucepan and set pan over medium heat. Cook 2 to 3 minutes, until lightly golden brown, shaking the pan frequently to prevent burning. Add chicken broth, rice, salt, and black pepper and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed. Fluff with a fork before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Wine]" 55162,"Cauliflower with Brown Butter Kosher salt 1 head cauliflower (about 2 pounds), broken into small florets 1/4 cup unsalted butter 3 tablespoons fresh breadcrumbs 2 teaspoons freshly squeezed lemon juice 1 tablespoon minced parsley Freshly ground black pepper Instructions: Bring a large pot of salted water to a boil. Add the cauliflower and cook until tender, about 5 minutes. Drain in a colander in the sink. Meanwhile, heat a large skillet over medium-high heat. Add the butter, and move the pan in a circular motion as it melts. When the butter's foam begins to subside, after a couple minutes, add the breadcrumbs. Continue cooking and swirling the skillet, until the butter begins to brown, about 30 seconds more. Remove the pan from the heat and stir in the lemon juice to stop the cooking. Add the cauliflower and parsley to the skillet, season with salt and pepper, and toss until evenly coated with the brown butter. Warm over medium heat if needed. Transfer to a serving platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55163,"Panko-Crusted Salmon 2/3 cup panko (Japanese dried bread flakes) 2 tablespoons minced fresh parsley 1 teaspoon grated lemon zest Kosher salt and freshly ground black pepper 2 tablespoons good olive oil Four 6- to 8-ounce salmon fillets, skin on 2 tablespoons Dijon mustard 2 tablespoons vegetable oil Lemon wedges, for serving Instructions: Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 55164,"White Wine Fondue 1 pound shredded Swiss cheese*, at room temperature 1 tablespoon all-purpose flour 1 clove garlic, halved 1 cup chicken broth 1/2 cup dry white wine 1 tablespoon lemon juice 1/4 teaspoon ground nutmeg French bread, cubed, for dipping Instructions: Toss cheese and flour together. Rub a fondue pot or saucepan with the cut garlic. Add broth and wine. Heat over medium heat until hot but not bubbling. Add lemon juice. Add cheese mixture and stir until cheese melts. Season with nutmeg. Keep warm. Serve with bread cubes for dipping. Use only natural, aged Swiss cheese, such as Emmentaler, natural Gruyere, or Raclette. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 55165,"Do Nothing Turkey 1 (10 to 12-pound) fresh turkey 1/4 cup olive oil Salt and freshly ground black pepper 2 celery ribs Instructions: Preheat oven 350 degrees F. Discard bag of gizzards from inside the cavity and rinse the cavity of the turkey with cold water. Pat dry and rub the olive oil, salt and pepper all over the bird and oil the inside of the cavity. Place the celery on shallow roasting pan and place the turkey on top of the celery. Roast until golden brown, about 2 hours. Cover the breast loosely with foil when golden brown. Cook until an instant-read thermometer registers 165 degrees F in the thigh of the turkey, which will take about 30 minutes more. Transfer to a cutting board to rest for 15 minutes before carving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55166,"Seafood Stock 2 tablespoons good olive oil Shells from 1 pound large shrimp 2 cups chopped yellow onions (2 onions) 2 carrots, unpeeled and chopped 3 stalks celery, chopped 2 garlic cloves, minced 1/2 cup good white wine 1/3 cup tomato paste 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 10 sprigs fresh thyme, including stems Instructions: Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55167,"The Willows Raised Apple Pancake 2 tablespoons oat flour 2 tablespoons cake flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon freshly ground nutmeg 4 jumbo eggs, separated 2 tablespoons sugar 4 ounces buttermilk 2 tablespoons lemon juice 2 large apples, peeled and grated (recommended: Golden Delicious) 2 tablespoons butter Cinnamon, for sprinkling 4 tablespoons walnuts, chopped Powdered sugar, for sprinkling Serving suggestion: Maple, Apple Cider and Nutmeg syrups. Instructions: Preheat oven to 350 degrees F. Combine the flours, baking powder, salt, cinnamon, and nutmeg together in a bowl and mix together. Beat the egg yolks until foamy and add the buttermilk. Add the dry ingredients to the wet ones. Mix thoroughly to ensure that they are well incorporated.
Add the lemon juice to the grated apple. Pour the batter into the apple mixture. Whip the egg whites to stiff peaks, and add sugar. Gently fold into the apple batter.
Melt the butter in a 10 inch ovenproof non-stick frying pan. Pour in the batter and sprinkle with the cinnamon and sugar. Toss on the chopped walnuts and bake in oven for 20 minutes. Remove and dust with powdered sugar. Cut into wedges and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55168,"Pan-Fried Salmon Juice of 1 lime, plus 1 teaspoon zest Juice of 1/2 lemon, plus 1 teaspoon zest 6 tablespoons olive oil 1/2 cup flat-leaf parsley leaves 1/4 cup cilantro leaves 1/4 cup roughly chopped chives 1 garlic clove 1/2 small shallot, roughly chopped (about 1 ounce) 1 tablespoon drained capers 2 teaspoons granulated sugar Pinch red pepper flakes Four 6-ounce skin-on salmon fillets Kosher salt and freshly ground black pepper Instructions: Add the lime juice, lime zest, lemon juice, lemon zest, 3 tablespoons olive oil, parsley, cilantro, chives, garlic, shallot, capers, sugar and red pepper flakes into the jar of a blender. Pulse the ingredients until they are roughly chopped and begin to come together. Scrape down the sides with a spatula and continue to blend until smooth. Set aside until ready to use or transfer to an airtight container and refrigerate for up to a week. Season the salmon fillets all over with 1 teaspoon kosher salt and a generous amount of freshly ground black pepper. Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the salmon, skin-side up, and cook untouched until the edges crisp and turn golden brown, about 4 minutes. Flip and continue to cook until firm when pressed, about 3 minutes. Transfer to a serving platter and spoon the salsa verde on top. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 55169,"Shaved Brussels Sprouts Salad 1/4 cup freshly squeezed lemon juice 1/4 cup freshly squeezed orange juice 2 tablespoons minced shallots 1 tablespoon Dijon mustard 2 teaspoons honey 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 2 pounds shaved Brussels sprouts (these can be purchased in bags in the produce section or you can use your food processor to make fresh) 1/3 cup chopped dried apricots 1/3 cup chopped hazelnuts 1/3 cup diced pecorino
Instructions: For the vinaigrette: In a medium bowl, combine the lemon juice, orange juice and shallots. Let stand 5 minutes so the acidity in the juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the oil until emulsified. Season aggressively with salt and add pepper. For the salad: Add the sprouts, apricots, hazelnuts and pecorino to the vinaigrette and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 55170,"Baby Moses Salad Romaine lettuce leaves Carrots, peeled, sliced into rounds Black olives, halved Green peppers, cut into strips Parboiled asparagus, cut into strips Radishes Kosher for Passover vinaigrette dressing Instructions: Place a romaine leaf on each salad plate to be the cradle or little ark. Decorate it as you would imagine a baby Moses in his cradle, with his face, arms, and so on. Drizzle vinaigrette on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 55171,"Crisp Roasted Cabbage 1 cup duck skin and fat Kosher salt 1 large head savoy cabbage, cut into 8 wedges 1 to 2 tablespoons balsamic vinegar Instructions: Cut the duck skin and fat into small pieces and put in a saucepan with 1 cup water. Bring to a simmer and cook until the fat is melted and the skin is brown and crisp, 45 minutes to 1 hour. Scoop out the duck-skin cracklings, drain on paper towels and season with salt. Reserve the duck fat. Preheat the oven to 425 degrees F. Heat 3 tablespoons duck fat (or olive oil) in a large skillet over medium-high heat. Brown the cabbage in batches, about 1 minute per side; transfer to a baking dish. Drizzle with 1 to 2 tablespoons duck fat (or olive oil), season with salt and toss. Roast until crisp on top, about 15 minutes, then turn the wedges and roast until the other side is crisp, about 8 more minutes. Sprinkle with the duck-skin cracklings and roast 2 more minutes. Drizzle with the vinegar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55172,"Crepes Buffet 1 cup all-purpose flour 1 teaspoon salt 6 eggs, beaten 1 1/2 cups milk 1/4 cup brandy, optional, use additional milk if you omit it 4 tablespoons melted butter 2 tablespoons butter 2 tablespoons all-purpose flour 1 1/2 cups whole milk Salt and freshly ground black pepper Freshly grated nutmeg, to your taste 1/4 teaspoon cayenne pepper, 2 pinches 1/4 to 1/3 cup heavy cream, eyeball it 2 cups shredded sharp cheddar, 8-ounce brick 1/2 cup grated Parmigiano-Reggiano 3 cups broccoli florets, available pre-washed in produce section 2 boxes chopped frozen spinach, defrosted and drained 1 pound thick sliced baked ham from deli counter, chopped 12 ounces cooked lump crabmeat, available fresh in plastic tubs at fish counter 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1/2 pound bacon, chopped 1 shallot, chopped 1 pound mushrooms, cleaned and sliced Salt and freshly ground black pepper 2 (16 ounce) cans pitted black cherries 1 orange, zested 1 stick cinnamon 1 rounded tablespoon cornstarch 3 tablespoons warm water 2 jiggers Kirsch or Amaretto liquer 1/3 cup confectioners' sugar, plus additional for dusting 3 tablespoons butter, melted Instructions: For the crepe batter, combine flour and salt in a bowl and make a well in the center. Add eggs milk and brandy to the well and whisk to combine. Stir in melted butter. Cover batter and set aside for 25 minutes. For the white sauce, cook butter and flour 2 minutes over moderate heat in a preheated medium saucepan. Whisk in milk and season sauce with salt, pepper, nutmeg and cayenne. Simmer over low heat 15 minutes, stirring occasionally. Stir in cream and heat sauce through, another 5 minutes over low heat. Turn burner to warm and stir sauce occasionally to avoid a skin forming. Whisk in a little milk if sauce thickens too much to ladle. To assemble fillings, place cheeses in small bowls with serving spoons. Cook broccoli florets in simmering water or in 1 cup of water in the microwave for 3 minutes on high. Drain and place steamed broccoli in a bowl. Defrost spinach in the microwave oven and drain well. Transfer drained spinach to a kitchen towel and wring to remove any residual liquid. Fluff spinach with finger tips and set into a small serving dish. Place chopped ham into a bowl with serving fork. Drain and separate lump crab meat and place in a serving dish with a seafood fork. For the bacon and mushroom filling, heat a small skillet over medium high heat. Add oil and bacon and saute 3 minutes. Add chopped shallots and sliced mushrooms. Season the filling with salt and pepper and cook 5 minutes until mushrooms are just tender. Transfer filling to a serving bowl. To make the dessert filling, drain cherries over a saucepan to catch the juice. Heat the juice, orange zest and cinnamon to a bubble over moderate heat. Combine cornstarch with water and stir to the hot juice. Remove the cinnamon stick. Allow sauce to thicken then stir in cherries and Kirsch or Amaretto and keep sauce warm over very low heat. When your are ready to serve dessert, place filling in crepes, wrap and brush with melted butter. Top crepes with powdered sugar and serve. When guests arrive, allow them to help make their own crepes to order. Crepes should be made in a nonstick skillet over medium heat. Cover the bottom of the pan with just enough batter to coat. Turn the crepes with a toothpick or a very thin spatula. Possible combinations for fillings: cheese or cheeses melted into white sauce with broccoli and/or spinach, warm white sauce with crab, ham with cheese or ham with cheesy white sauce, cheese with bacon mushroom filling, etc. The fillings are only limited by one's taste buds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55173,"Mustard Aioli Grilled Potatoes with Fine Herbs 1/2 cup mayonnaise 1 heaping tablespoon Dijon mustard 1 heaping tablespoon whole grain mustard 1 teaspoon honey 2 cloves garlic, smashed to a paste Kosher salt and freshly ground black pepper 2 1/2 pounds baby Yukon gold potatoes, scrubbed 2 tablespoons kosher salt, plus more for sprinkling 2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh chives 1 tablespoon finely chopped fresh tarragon Freshly ground black pepper Instructions: For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and refrigerate for at least 30 minutes and up to 1 day. Meanwhile, for the potatoes: Put the potatoes in a pot and cover with cold water by 2 inches. Add the salt and bring to a boil over high heat. Cook the potatoes until a skewer inserted into the center of each potato meets with some resistance, 12 to 15 minutes. Drain well and cool slightly. Preheat the grill to medium for direct heat. Cut the potatoes in half, toss with some of the mustard aioli and sprinkle with salt. Place the potatoes cut-side down on the grill and grill until lightly golden brown, about 3 minutes. Flip the potatoes and grill until golden brown and just cooked through, about 3 minutes. Transfer the potatoes to a platter and sprinkle with the parsley, chives, tarragon, salt and pepper. Serve the potatoes with the remaining mustard aioli. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55174,"Corned Beef Hash with Poached Eggs 2 cups roughly chopped boiled red-skinned potatoes 2 cups diced cooked corned beef 1/4 cup corned beef cooking liquid or chicken broth 1/2 medium yellow onion, grated 1/2 clove garlic, minced 1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon whole-grain mustard 1/4 teaspoon dried thyme Pinch nutmeg Freshly ground black pepper 1/4 cup plus 1 tablespoon unsalted butter 4 cups cold water 1/2 cup distilled white vinegar 1/2 teaspoon kosher salt 8 large eggs Instructions: In a large bowl, mash 1 cup of the potatoes with a fork. Add the remaining potatoes, corned beef, cooking liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight or at least 3 hours. Set up for poaching the eggs: Combine the water, vinegar, and salt in a large skillet and bring to a gentle simmer. Preheat a large well-seasoned cast-iron skillet over medium-high heat. Add 1/4 cup of the butter and heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a cake the size of the skillet. Cook, shaking the skillet occasionally, until the hash begins to brown, about 4 minutes. Reduce the heat to medium and continue cooking, shaking the skillet to loosen the hash occasionally, until the underside is browned and crusty, about 6 minutes more. To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Return the skillet to the medium-high heat; add the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more. While the corned beef hash is cooking, crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water. Divide the hash among 4 plates and top with the poached eggs. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55175,"Cold Tomato and Yogurt Soup 4 cups tomato juice 2 cups plain yogurt 1/4 cup lemon juice 2 tablespoons olive oil Salt and pepper to taste 1/2 teaspoon chili powder (optional, or add more if desired) Freshly chopped cilantro for garnish Instructions: In a large bowl combine all of the ingredients except cilantro. Chill for a few hours before serving. Serve in chilled bowls and garnish with cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55176,"Candy Apples 1 (14-ounce) package strawberry glaze 1 1/2 cups corn syrup 1 (3-ounce) box cherry gelatin dessert mix 1/2 cup hot water 6 Granny Smith apples, washed and dried 6 wooden candy apple sticks 1 cup chopped nuts Instructions: In a saucepan over medium-low heat, combine glaze and corn syrup. Simmer for 20 minutes. Dilute gelatin mix in hot water and pour in saucepan with glaze. Stir and continue to cook until temperature on a candy thermometer is between 180 and 200 degrees F. Shove wooden candy sticks into bottom of apples, far enough to secure inside. Dip each apple in syrup and turn until completely coated. Immediately roll bottom half of apples in nuts. When cool arrange on parchment-lined tray. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 55177,"Rib-Eye with Mustard-Beer Pan Sauce 2 boneless rib-eye steaks Salt and freshly ground black pepper 1 tablespoon vegetable oil 1 medium shallot, minced 1 cup lager or pilsner beer or chicken broth 1 tablespoon whole-grain mustard 2 tablespoons unsalted butter Instructions: Pat the steaks dry with paper towels and season well salt and freshly ground black pepper. Heat the oil in a heavy-bottomed cast iron skillet over medium-heat until just smoking. Add the steaks and brown well, undisturbed, about 3 to 4 minutes. Flip and repeat until browned, about 3 minutes more for medium-rare. Remove to a cutting board, tent with foil, and let rest for 5 minutes. Meanwhile, return skillet to stove, add the shallots and cook until softened, about 1 minute. Stir in the beer and cook until reduced slightly, about 1 minute. Stir in any accumulated meat juices and mustard. Remove the pan from the heat and add the butter. Swirl the pan to melt the butter or use a whisk to incorporate. Season with salt and pepper, to taste, and arrange the steaks on serving plates. Pour the sauce over the steaks and serve immediately. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 55178,"Strawberry Brownie Shortcake 2 boxes brownie mix, prepared according to package directions 1 cup sour cream
1 cup prepared whipped cream (I have been known to use Cool Whip on occasion)
1-pint strawberries, hulled and sliced
Instructions: Preheat the oven to the temperature indicated on the brownie mix box. Spray 2 8\ round cake pans with nonstick cooking spray. Divide the batter between the prepared pans and bake according to the box instructions. Let cool on wire racks, then turn out of the pans. If the top of the cakes are domed, slice the tops with a serrated knife so you have an even, flat, cake. Put 1 brownie cake on a serving platter to form the bottom layer. Fold the sour cream into the whipped cream. Spread the brownie with about half of the whipped cream mixture and half of the berries. Place the second brownie layer on top. Add a scoop of the whipped cream mixture and a few berries. Slice and serve with extra berries and whipped cream mixture. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 55179,"cl Crusted Warm Goat Cheese Salad with Hot Candied Walnuts and Balsamic Vinaigrette 1 pound goat cheese, divided into 4 round disks 1/4 cascabel cl, toasted in a dry pan, ground in a coffee grinder 1/4 cup pistachio nuts, toasted in a dry pan, ground in a grinder or food processor 1/4 cup bread crumbs (Japanese panko, if available) 1 tablespoon olive oil Balsamic Vinaigrette, recipe follows Hot Candied Walnuts, recipe follows 1/2 cup good olive oil 1/4 cup balsamic vinegar 2 shallots, minced 1 teaspoon finely chopped fresh thyme leaves 1 teaspoon finely chopped fresh rosemary leaves Salt and freshly ground black pepper 1 cup shelled walnuts 1/4 cup sugar 1/4 teaspoon cayenne pepper 1/8 teaspoon salt Instructions: Crust the cheese with the cl, nuts, and bread crumbs and a little salt. Heat 1 tablespoon olive oil in a nonstick pan (large enough to fit all 4 disks comfortably) on medium heat. Place the crusted cheese in the pan. Heat for 45 seconds, turn with a spatula, and heat for another 45 seconds. On each of 4 plates, place a round of crusted goat cheese. Drizzle with Balsamic Vinaigrette and sprinkle with the Hot Candied Walnuts. Combine all ingredients and season with salt and pepper. In a large saute pan on medium heat, place all ingredients. Keep the pan moving until the sugar melts and the ingredients are all melted together. (Be very cautious, can burn easily). Pour mixture onto a greased sheet pan. Leave out to cool. When cool, chop into small pieces. Set aside until needed. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 55180,"Puerto Sagua Cuban Sandwich 1 tablespoon unsalted butter, softened, plus more for the pan 1 12-inch Cuban baguette or soft hoagie roll 1 tablespoon yellow mustard 2 1/2 slices ham (about 3 ounces) 2 slices roast or pressed pork (2 to 3 ounces) 2 1/2 slices swiss cheese (about 2 ounces) 3 dill pickle slices Instructions: Place a large skillet over medium heat. Add a small amount of butter. Slice the baguette in half lengthwise. Spread 1 tablespoon butter evenly on one half of the bread and the mustard on the other. Layer the ham, roast pork, cheese and pickles on the bottom half; close with the top. Place the sandwich in the skillet and press down with your hands, a spatula or another skillet; cook for about 30 seconds, flip and cook on the other side until golden and the cheese is melted. Slice in half. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 55181,"Grits with Cheese 2 cups whole milk 2 cups water 1 1/2 teaspoons kosher salt 2 cups hominy grits (or any grits you like, including instant grits) 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces shredded sharp Cheddar Instructions: Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the hominy while continually whisking. Once all of the hominy has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time until incorporated. Serve immediately. Cook's Note: To make it extra special, take either lobster, crab or chopped shrimp which has been pre-cooked and stir in at the end when adding cheese. Garnish with chopped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55182,"Tuna with Roasted Cipolline Onions 2 pounds cipolline onions 2/3 cup balsamic vinegar 1 tablespoon plus 1/3 cup extra-virgin olive oil 1 teaspoon salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 3 tablespoons fresh lemon juice 2 teaspoons chopped fresh thyme leaves 6 (6-ounce) tuna steaks (about 1-inch thick) Instructions: Bring a large pot of water to boil. Add the onions and cook for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. Preheat the oven to 450 degrees F. Toss the onions, vinegar, 1 tablespoon oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a 13 by 9-inch baking dish. Roast in the oven until the onions are tender and golden, stirring occasionally, about 1 hour. Meanwhile, whisk the 1/3 cup oil, lemon juice, thyme, and remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in another 13 by 9 by 2-inch baking dish. Place the tuna steaks in the marinade and turn to coat. Let stand for 5 minutes on each side. Oil the grill rack and prepare the barbecue for medium-high heat. Grill the steaks to desired doneness, about 3 minutes per side for medium. Cut the steaks in half. Transfer the steaks to a platter. Spoon the onion mixture around and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 55183,"Sweet and Easy Pineapple Empanadas Non-stick cooking spray One 1-pound package frozen puff pastry, thawed 1/3 cup cajeta or thick caramel sauce 1/2 cup finely grated Monterrey jack cheese 1/4 cup pineapple, peeled and diced into 1/2-inch cubes (about 1 cup)
2 eggs, beaten and blended with 1 tablespoon water 2 eggs, beaten and blended with 1 tablespoon water
All-purpose flour, for dusting 2 tablespoons demarara or light brown sugar
Instructions: Preheat the oven to 350 degrees F. Spray a large baking sheet with nonstick cooking spray. Unfold 1sheet of puff pastry on lightly floured surface. Using a 3-inch cookie cutter or a 3-inch diameter can with the top removed, cut out 9 circles of dough. Repeat with the remaining puff pastry sheet. Put a scant teaspoon of cajeta in center of each round. Top each with a sprinkling of grated cheese and 3 or 4 pieces of pineapple. Brush the edge of each circle with the egg mixture and enclose each empanada into a half moon. Crimp the edges with fork. Transfer to prepared baking sheet and brush each empanada with the egg mixture. Crimp edges with fork.Transfer the empanadas to the prepared baking sheet and brush them with the egg mixture. Sprinkle with demarara sugar and bake until golden brown, about 25 to 30 minutes. Transfer the empanadas to a serving platter and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 55184,"Energizer 1/2 cup freshly, squeezed orange juice 1/2 cup grape juice (freshly extracted) 1/4 cup water (spring water) 2 tablespoons lemon juice Instructions: Shake juices in a shaker or in a tightly capped jar.; ","[Chardonnay, Sauvignon Blanc, Riesling]" 55185,"Peanut Butter Cookies 1 cup creamy peanut butter 3/4 cup unsalted butter, at room temperature
1/4 cup vegetable shortening
1 3/4 cups packed light brown sugar
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
2 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda
Kosher salt 1 cup peanut butter chips
Granulated sugar, for sprinkling
Instructions: Line 3 rimmed sheet trays with parchment paper. Add the peanut butter, butter and shortening to the bowl of a standing mixer fitted with a paddle attachment, and beat together. Add the brown sugar, and cream until light and fluffy, about 6 minutes. Add the eggs, one at a time, beating well in between each addition. Beat in the vanilla and combine until mixed. Whisk the flour, baking soda and 3/4 teaspoon salt together in a medium bowl. Add the flour in 3 additions to the peanut butter mixture, beating until just combined. Stir in the peanut butter chips. Use a 1/2-cup ice cream scoop and scoop the cookie batter onto one of the prepared sheet trays. Gently press down the tops of the cookies with a fork making a criss-cross. Sprinkle each cookie with a small pinch of salt and sugar. Place in the refrigerator to firm up, at least 30 minutes. Preheat the oven to 375 degrees F. Place 6 firmed cookies on each prepared sheet tray, leaving at least 4 inches of space between the cookies. Bake in batches until golden, 18 minutes, rotating the pans halfway through baking. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 55186,"Avocado, Cilantro and White Onion Salad 1 garlic clove, chopped 2 limes, juiced Pinch sugar 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 4 medium, ripe avocados 1/2 medium white onion, thinly sliced 1 cup fresh picked cilantro leaves Instructions: In a large mixing bowl, add the garlic, lime juice, sugar, and olive oil. Season with salt and pepper, to taste, and give it a quick whisk to combine. Split avocados in half and remove the pit. Spoon out the flesh, put on a cutting board and slice into chunks. Transfer to a serving bowl and add the onion and cilantro leaves. Add the vinaigrette and toss lightly to coat just before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 55187,"Uncooked Cranberry and Orange Relish 1 bag (12 ounces) whole fresh cranberries, well washed and patted dry 1 thin skinned, seedless oranges, well washed and dried 1 cup sugar Instructions: Make sure there are no seeds in oranges. Cut the oranges into quarters and then chop them up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and oranges. Transfer to glass or ceramic serving bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks. Leftovers can be combined with mayonnaise and used as a dressing for leftover turkey sandwiches. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 55188,"Chicken Paillard with Tri-Olive Tapanade, Roast Sage Yams and Sauteed Garlic Spinach 1/4 cup kalamata olives, pitted and rough chopped 1/4 cup lucques olives, pitted and roughly chopped 1/4 cup nicoise olives, pitted and roughly chopped 2 teaspoons chopped capers 1 small anchovy, finely chopped 1 teaspoon lemon zest 2 teaspoons fresh lemon juice 4 tablespoons finely chopped garlic 11 tablespoons olive oil Salt and freshly ground black pepper 1 large sweet yam, orange flesh preferred, peeled and small diced 3 tablespoons unsalted butter, melted 1 tablespoon brown sugar 2 medium sage leaves, finely chopped 4 chicken breasts, skin removed 3 cups packed baby spinach, triple washed and dried 1/4 cup kalamata olives, pitted and rough chopped 1/4 cup lucques olives, pitted and roughly chopped 1/4 cup nicoise olives, pitted and roughly chopped 2 teaspoons chopped capers 1 small anchovy, finely chopped 1 teaspoon lemon zest 2 teaspoons fresh lemon juice 4 tablespoons finely chopped garlic 11 tablespoons olive oil Salt and freshly ground black pepper 1 large sweet yam, orange flesh preferred, peeled and small diced 3 tablespoons unsalted butter, melted 1 tablespoon brown sugar 2 medium sage leaves, finely chopped 4 chicken breasts, skin removed 3 cups packed baby spinach, triple washed and dried Instructions: Preheat oven to 350 degrees F. In a medium sized bowl combine the 3 varieties of olives (other olives may be substituted) in addition to the capers, anchovy, zest, 1 teaspoon lemon juice, 1 tablespoon garlic, and 6 tablespoons olive oil. Using a spoon, fold the ingredients together, adding pepper, to taste. Set aside to allow flavors to blend. In a medium sized bowl combine the yam, butter, sugar, and sage leaves, mixing with a spoon. Spread evenly onto a small sheet pan and bake until lightly caramelized, 20 minutes. Remove from oven and set aside keeping warm. Using 2 pieces of plastic wrap, sandwich 1 breast at a time and pound lightly with a mallet or meat tenderizer evenly until 1/4-inch thick. Repeat with the remaining pieces of chicken breast, and sprinkle 1 tablespoon oil over each. Season lightly with salt and pepper on both sides. In a large saute pan, over high heat, add 1 tablespoon oil. When hot add chicken breasts, 1 at a time, allowing them to caramelize before flipping. Cook until liquid runs clear from the breast, approximately 2 minutes per side being careful not to over cook. Repeat with remaining breasts, set aside keeping warm. Brush breasts with remaining lemon juice. In a large saute pan over high heat, add 1 tablespoon oil. When hot add the remaining garlic and cook until fragrant, 10 seconds. Add spinach and toss to distribute garlic. Season lightly. When just wilted remove from the pan and set aside. Plate 1 chicken breast, then top with spinach and the olive mixture. Serve with yams. Preheat oven to 350 degrees F. In a medium sized bowl combine the 3 varieties of olives (other olives may be substituted) in addition to the capers, anchovy, zest, 1 teaspoon lemon juice, 1 tablespoon garlic, and 6 tablespoons olive oil. Using a spoon, fold the ingredients together, adding pepper, to taste. Set aside to allow flavors to blend. In a medium sized bowl combine the yam, butter, sugar, and sage leaves, mixing with a spoon. Spread evenly onto a small sheet pan and bake until lightly caramelized, 20 minutes. Remove from oven and set aside keeping warm. Using 2 pieces of plastic wrap, sandwich 1 breast at a time and pound lightly with a mallet or meat tenderizer evenly until 1/4-inch thick. Repeat with the remaining pieces of chicken breast, and sprinkle 1 tablespoon oil over each. Season lightly with salt and pepper on both sides. In a large saute pan, over high heat, add 1 tablespoon oil. When hot add chicken breasts, 1 at a time, allowing them to caramelize before flipping. Cook until liquid runs clear from the breast, approximately 2 minutes per side being careful not to over cook. Repeat with remaining breasts, set aside keeping warm. Brush breasts with remaining lemon juice. In a large saute pan over high heat, add 1 tablespoon oil. When hot add the remaining garlic and cook until fragrant, 10 seconds. Add spinach and toss to distribute garlic. Season lightly. When just wilted remove from the pan and set aside. Plate 1 chicken breast, then top with spinach and the olive mixture. Serve with yams. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 55189,"Hungry Chick Chunky Soup 1 1/2 pounds raw, boneless, skinless lean chicken breasts, halved 1/2 teaspoon salt and freshly ground black pepper 1 small onion, finely diced 2 carrots, chopped 2 cups dry coleslaw mix 1 (15-ounce) can white beans (such as cannellini), drained and rinsed 1 (14 1/2-ounce) can stewed tomatoes, not drained 1 cup frozen peas 2 (14 1/2-ounce) cans fat-free chicken broth (about 3 1/2 cups) 1/2 teaspoon fresh thyme, plus more, for serving, optional 1 bay leaf Instructions: Evenly season chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place the chicken pieces, onion, carrots, coleslaw mix, white beans, stewed tomatoes, peas, chicken broth, 1/2 teaspoon fresh thyme, and bay leaf in the slow cooker and stir. Cover and cook until chicken is fully cooked, on high for 3 to 4 hours or on low for 7 to 8 hours. Remove and discard the bay leaf. Remove the chicken pieces and place them in a bowl. Shred each piece using 2 forks: one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the slow cooker, and stir into the soup. Season the soup with 1/4 teaspoon salt or to taste. Garnish with additional thyme, if using. Serve up and enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 55190,"Shrimp Fra Diavolo Kosher salt 10 ounces spaghetti 3/4 pound peeled and deveined medium shrimp Freshly ground pepper 1/4 cup extra-virgin olive oil, plus more for drizzling 3 cloves garlic, thinly sliced 1 Fresno cl pepper, seeded and thinly sliced 1 tablespoon fresh oregano, chopped if large, plus more for topping 1 15-ounce can cherry tomatoes 3/4 cup fresh basil, torn Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Meanwhile, season the shrimp with salt and pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil, then add the shrimp in a single layer. Cook, turning halfway through, until the shrimp are curled and just cooked through, 2 to 3 minutes. Remove the shrimp to a bowl.
Reduce the heat to medium and add the remaining 2 tablespoons olive oil, the garlic and Fresno pepper to the skillet; cook, stirring, until the garlic is golden, about 1 minute. Add the oregano and cook until softened. Add the tomatoes and 1 cup water and bring to a simmer. Cook until the tomatoes burst and the sauce is reduced by half, about 10 minutes. Add the shrimp, pasta and 1/2 cup cooking water to the sauce. Cook, tossing, until the shrimp are hot and the pasta is coated, 1 to 2 minutes, adding more cooking water as needed to loosen. Season with salt and pepper and stir in the basil. Divide the pasta and shrimp among bowls. Sprinkle with more oregano and drizzle with olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 55191,"Apple and Raw Beet Slaw 1 teaspoon grated ginger 1 pound beets, peeled 1 large Granny Smith apple, or similar flavored and textured apple 3 tablespoons sherry vinegar 1 to 2 tablespoons extra-virgin olive oil 1/2 teaspoon coarse grain salt 1/8 teaspoon cracked black pepper Instructions: In a medium sized salad bowl, using a microplane grater (or the smallest holes of a cheese grater) grate fresh ginger directly into bowl, about one teaspoon. Grate beets and apples, add them to the bowl with the ginger, and toss until ginger is evenly distributed. Add sherry vinegar, salt, and pepper to bowl and toss, to coat evenly. Add olive oil, stir to combine. Taste and adjust seasonings. Serve immediately or keep refrigerated. Tip: Cut beets and apples into thin slices: stack the slices directly on top of one another and cut them into matchstick size strips or grate them using a v-slicer, mixer attachment or food processor. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 55192,"Spicy Maple and Rum Tottie 4 ounces hot tea 2 ounces rum, warmed
1/2 ounce lemon juice, warmed 1/2 ounce maple syrup, warmed 1 dash cayenne pepper
1 lemon twist, for garnish Instructions: In a shaker, combine the hot tea, rum, lemon juice and maple syrup. Using a stir stick, stir until incorporated fully and then transfer to a tea cup. Season with a small dash of cayenne pepper and garnish with a lemon twist. ","[Rum, Cayenne Pepper, Lemon]" 55193,"Onion Soup with Fontina and Thyme 3 tablespoons olive oil 2 large Vidalia onions, sliced 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 teaspoon fresh thyme leaves 4 cups beef broth 4 slices ciabatta bread, cubed 4 ounces sliced fontina cheese Special equipment: 4 (1 1/2-cup) ovenproof ramekins Instructions: In a medium, heavy saucepan, heat the olive oil over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender, about 10 minutes. Add the thyme and broth. Simmer, uncovered, until the onions are soft, about 15 minutes. Divide the soup between the 4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Place under the broiler, until the cheese is golden and bubbly, about 4 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55194,"Roast Yukon Gold Potato Soup 1/8 cup extra-virgin olive oil 1 shallot, peeled and finely sliced 2 large Yukon gold potatoes 34 ounces vegetable stock, heated to a boil 2 cloves garlic 1/2 cup cream, optional 8 black peppercorns (crushed) Kosher salt 1/2 cup vegetable stock 1 Yukon gold salferino 2 purple potato salferino 3 teaspoons black truffle shavings, finely chopped 2 tablespoons butter Snipped chives Instructions: Heat olive oil in a pan slowly, add the shallots and allow to sweat until cooked and opaque. Remove shallots and drain, add the Yukon gold potatoes and increase heat, sear the potatoes in the hot oil until caramelized and golden, then add the shallots back to potatoes. Add boiling stock, reserving 1/2 cup, and the garlic to the potatoes, turn down heat to a simmer. Cook until potatoes are soft, add the cream, if desired, and blend. Pass mixture through a fine strainer. Season, to taste, with salt and pepper. Boil the remainder of the stock, add the small garnishing potatoes and cook quickly. Then add the chopped truffle and butter. Reduce the stock until an emulsion coats the vegetables. Top the dish with chives. To serve, top soup with garnish and sprinkle with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55195,"Steak Diane 4 (3-ounce) filet mignon medallions 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon unsalted butter 4 teaspoons minced shallots 1 teaspoon minced garlic 1 cup sliced white mushroom caps 1/4 cup Cognac or brandy 2 teaspoons Dijon mustard 1/4 cup heavy cream 1/4 cup reduced veal stock, recipe follows 2 teaspoons Worcestershire sauce 2 drops hot red pepper sauce 1 tablespoon finely chopped green onions 1 teaspoon minced parsley leaves 4 pounds veal bones with some meat attached, sawed into 2-inch pieces (have the butcher do this) 2 tablespoons olive oil 2 cups coarsely chopped yellow onions 1 cup coarsely chopped carrots 1 cup coarsely chopped celery 5 garlic cloves, peeled and smashed 1/4 cup tomato paste 6 quarts water 4 bay leaves 1 teaspoon dried thyme 1 teaspoon whole black peppercorns 1 teaspoon salt 2 cups dry red wine Instructions: Season the beef medallions on both sides with the salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the meat and cook for 45 seconds on the first side. Turn and cook for 30 seconds on the second side. Add the shallots and garlic to the side of the pan and cook, stirring, for 20 seconds. Add the mushrooms and cook, stirring, until soft, 2 minutes. Place the meat on a plate and cover to keep warm. Tilt the pan towards you and add the brandy. Tip the pan away from yourself and ignite the brandy with a match. (Alternatively, remove the pan from the heat to ignite, and then return to the heat.) When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute. Add the veal stock and simmer for 1 minute. Add the Worcestershire and hot sauce and stir to combine. Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce. Remove from the heat and stir in the green onions and parsley. Divide the medallions and sauce between 2 large plates and serve immediately. Preheat the oven to 375 degrees F.
Place the bones in a large roasting pan and toss with the oil. Roast, turning occasionally, until golden brown, about 1 hour. Remove from the oven and spread the onions, carrots, celery, and garlic over the bones. Smear the tomato paste over the vegetables and return the pan to the oven. Roast for another 45 minutes. Remove from the oven and pour off the fat from the pan. Transfer the bones and vegetables to a large stockpot. Do not discard the juices in the roasting pan. Add the water, bay leaves, thyme, salt, and peppercorns to the stockpot and bring to a boil. Meanwhile, place the roasting pan over two burners on medium-high heat. Add the wine and stir with a heavy wooden spoon to deglaze and dislodge any browned bits clinging to the bottom of the pan. Add the contents to the stockpot. When the liquid returns to a boil, reduce the heat to low and simmer, uncovered, for 8 hours, skimming occasionally to remove any foam that rises to the surface. Ladle through a fine-mesh strainer into a large clean pot. Bring to a boil, reduce to a gentle boil, and cook, uncovered, until reduced to 6 cups in volume, about 1 hour. Let cool, then cover and refrigerate overnight. Remove any congealed fat from the surface of the stock. The stock can be stored, covered, in the refrigerator for up to 3 days, or frozen in airtight containers for up to 2 months. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Barolo]" 55196,"Cinnamon Rolls 2 packages yeast (5 teaspoons) 3/4 cup warm water 3/4 cup sugar 1/2 cup shortening, melted 1/4 cup butter, melted 3 eggs 1 1/4 cups milk 6 to 7 cups high gluten flour 1 teaspoon salt 6 tablespoons butter, melted 1/2 cup sugar 1/4 cup brown sugar 3 teaspoons cinnamon 3/4 cup powdered sugar 1 teaspoon vanilla Milk, to desired consistency Instructions: In a bowl dissolve yeast in water. In another bowl combine sugar and eggs. Add the melted shortening, butter and milk. Add yeasted water and stir to combine. In a large bowl stir flour and salt together. Add flour a cup at a time to yeast mixture and mix until thoroughly incorporated. Knead mixture until semi-smooth. Transfer dough to a buttered bowl, cover and place in a warm spot to rise for one hour. Roll out dough in a rectangle (approximately 24 inches by 10 inches) and to a thickness of 1/4 - 1/2-inch. Brush dough with melted butter. In a bowl combine sugar, brown sugar and cinnamon. Sprinkle mixture over melted butter, covering all the dough. Along long side of rectangle roll dough up, like a rug. Trim ends and slice roll into 16 1 1/2-inch rounds. Dip both sides of rounds in cinnamon-sugar mixture and arrange on greased sheet pan or in 2 buttered large cast-iron frying pans, cover and let rise for 30 to 40 minutes. In a bowl whisk together powdered sugar, vanilla and milk, cover and set aside. Bake at 400 degrees F for 15 to 20 minutes or until golden. Cool for 5 minutes and drizzle with glaze, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55197,"Coconut Simple Syrup 1 tablespoon granulated sugar 3/4 cup sweetened flaked coconut Instructions: Combine 1 1/2cups water and the sugar in a saucepan and bring to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan. Bring to a boil and cook until the mixture is slightly reduced, about 5 minutes. Let cool. ","[Sauvignon Blanc, Riesling, Moscato]" 55198,"Spaghetti Aglio Olio 1/2 cup bread crumbs Small bunch fresh Italian parsley, finely chopped 1 pound spaghetti 1/2 cup extra-virgin olive oil 3 cloves garlic, diced 3 dried chili peppers, crushed (optional) Instructions: Toast the bread crumbs along with the parsley in a dry saucepan until golden brown. Reserve. Bring salted water to a boil, and cook the spaghetti for about 6 minutes or just until al dente. Drain, but reserve a few ladles of pasta water. In another pan, while the pasta is cooking, heat the extra-virgin olive oil and combine the garlic and chili peppers over medium heat. Cook for a few minutes, or until the garlic is golden brown. Do not burn the garlic; otherwise it will become bitter. Add the spaghetti to the pan with the olive oil, and mix well. To prevent dryness, ladle some pasta water to the pasta. Cook for another minute, or until the desired state of al dente. Mix in the toasted bread crumbs and parsley before serving. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 55199,"Electric Ice 2 ounces lemon-flavored rum (recommended: Bacardi Limon) 1/4-ounce sweet blue liqueur (recommended: Blue Curacao) 1/4-ounce sweet and sour mix 2 ounces pineapple juice 2 ounces grapefruit juice Shaved ice Cherries, for garnish Instructions: Add all liquid ingredients to a martini shaker. Shake and strain into a martini glass over a scoop of shaved ice. Serve with a cherry, for garnish, and a spoon. ","[Moscato, Sauvignon Blanc, Pinot Grigio]" 55200,"Cilantro Lime Yucca Chips With Guacamole 1 large yucca root, peeled and sliced 1/8 inch thick 2 tablespoon olive oil 1 bunch cilantro, chopped Juice of 3 limes, divided 3 medium avocados, diced Salt and pepper to taste Instructions: In a large bowl, toss yucca, olive oil, half of the cilantro and the juice of one lime. Season chips with salt and pepper. Coat a baking sheet with nonstick spray, then lay yucca slices flat on a baking sheet. Bake for 4 to 6 minutes per side, or until golden brown. In a medium bowl, mix diced avocado with remaining cilantro and lime juice; season with salt and pepper and mash to your favorite consistency - I like mine chunky. Save those avocado shells to use as a serving \bowl.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 55201,"Cinnamon Casabitos with Fudge Sauce, Mamba and Flaky Sea Salt 1 pound 5 ounces yuca, peeled and washed (about 1 medium) 1 teaspoon ground cinnamon 1 teaspoon freshly grated nutmeg 1/2 teaspoon fine sea salt 1/2 cup roasted salted peanuts 2 tablespoons plus 1/2 teaspoon peanut oil 1 tablespoon coconut sugar 1 teaspoon smoked sweet paprika 1 teaspoon cayenne pepper 1/4 teaspoon ground cumin 1 cup unsweetened cacao powder 5 tablespoons melted coconut oil 1 cup coconut sugar 2 tablespoons pure maple syrup 1/2 cup oat milk 1 teaspoon pure vanilla extract Fine sea salt Flaky sea salt, such as Maldon, for sprinkling Instructions: For the casabitos: Grate the yuca on the small holes of a box grater. You will end up with about 2 1/2 packed cups. Wrap the yuca in a cheesecloth or jelly strainer bag and wring out all the liquid to yield about 1 3/4 cups yuca resembling damp pre-grated Cheddar cheese; discard the liquid. The yuca should be damp enough to form a tight ball when squeezed. Wringing out the liquid is a very important step to achieve crisp casabitos. Place the yuca in a large bowl. Add the cinnamon, nutmeg and salt and work thoroughly into the yuca with your hands. Let this dough rest for 5 minutes. For the mamba: Meanwhile, combine the peanuts, oil, coconut sugar, paprika, cayenne and cumin in a blender. Blend for about 3 minutes, scraping down the sides as necessary, until the sauce is mostly smooth with some visible pieces of peanuts. Set aside until ready to serve. Continue making the casabitos: Divide the dough into 14 to 18 balls, each 25 to 27 grams (0.9 ounces; the size of a small-medium meatball). Grab a sheet of parchment paper, place 1 ball in the center and fold the parchment over it. Press down with your palm to flatten the ball, then roll it about 1/4 inch thick with a rolling pin. Open the parchment and cut the dough with a 3-inch pastry ring or biscuit cutter. Scrape away the excess dough and place the disk on a baking sheet. Repeat with the remaining balls. Heat a medium nonstick skillet over medium to high heat. Once it's hot, add 4 or 5 casabitos to the dry skillet without overcrowding. Cook for 3 to 4 minutes, then flip and cook, watching the casabitos carefully and adjusting the heat to avoid burning, until browned on the bottom, 3 to 4 minutes. Flip once more and cook until the other side is browned, about 1 more minute. The casabitos will have a frosted white look to them with some charred spots. Transfer the casabitos to a baking sheet lined with a wire rack after they cook, so they can crisp as they cool. (Alternatively, bake the casabitos for 10 minutes in an oven preheated to 415 degrees F, flipping them halfway through. I prefer the stovetop method because the casabitos will last longer.) For the fudge sauce: Combine the cacao powder, coconut oil, coconut sugar, maple syrup, oat milk, vanilla extract and salt in a small saucepan over low to medium heat. Cook, whisking constantly, for 1 to 2 minutes until it reaches your desired consistency and is thick enough to coat the casabitos. Remove from the heat. For finishing: Dip each casabito into the fudge sauce to coat just one half, leaving the other half uncoated. Transfer to a wire rack. Transfer the mamba to a pastry bag or a resealable plastic bag with a tip snipped off. Pipe dots or 2 or 3 lines of mamba onto the top side of the fudge coating on each casabito. Sprinkle with flaky sea salt. Serve immediately and enjoy the casabitos for breakfast or a snack. Store any remaining casabitos in an airtight container at room temperature for up to 3 days. ","[Chardonnay, Pinot Noir, Tempranillo, Garnacha]" 55202,"Individual Turkey Shepherd's Pie 1 tablespoon olive oil 2 cloves garlic, minced 1 carrot, finely diced 1 small onion, chopped 8 ounces ground turkey 1/2 teaspoon finely chopped fresh thyme 2 tablespoons ketchup 1 cup low-sodium chicken broth or stock 2 teaspoons all-purpose flour 1/2 cup frozen peas, thawed Kosher salt and freshly ground black pepper 1 pound red-skinned potatoes, cubed 1/2 cup warm 2% milk 1/3 cup shredded sharp Cheddar 1 scallion, chopped Freshly ground black pepper
Nonstick cooking spray Instructions: Preheat the oven to 425 degrees F. Heat the oil in a medium ovenproof skillet over medium-high heat. Add the garlic, carrots and onions; cook until tender and beginning to brown, about 5 minutes. Add the turkey and thyme, and continue to cook, breaking the turkey up with a spoon, until the turkey is cooked through and lightly browned. Stir in the ketchup and cook until lightly caramelized. Stir the broth and flour together in a small bowl until smooth, and then pour into the skillet. Cook until thickened, about 2 minutes. Stir in the peas and season with 1/4 teaspoon salt. Meanwhile, place the potatoes in a medium pot and cover with cold salted water. Bring to a boil, lower the heat and simmer until tender when pierced with a knife. Drain the potatoes and return to the pot over low heat. Stir the potatoes for a couple of minutes to dry them out. Add the milk, cheese and scallions, and mash until smooth. Season with salt and pepper. Swirl the mashed potatoes over the filling. Lightly mist with nonstick cooking spray and bake until the potatoes are lightly browned and the turkey filling is bubbly around the edges, 10 to 15 minutes. Per serving: Calories: 290; Total Fat: 12 grams; Saturated Fat: 4 grams; Protein: 19 grams; Total carbohydrates: 30 grams; Sugar: 7 grams; Fiber: 4 grams; Cholesterol: 50 milligrams; Sodium: 370 milligrams ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 55203,"Turkey Larb 1/3 cup fresh lime juice (from about 5 limes) 1 to 3 tablespoons fresh lemon juice (from 1 large lemon) 2 tablespoons fish sauce 2 tablespoons honey 3 tablespoons vegetable or canola oil 1/2 medium red onion, diced 3 small shallots, thinly sliced 1 4-inch piece lemongrass, minced (about 1/4 cup) 1 Thai cl (such as prik kee noo) or serrano cl, stemmed and thinly sliced Kosher salt
1 1/2 pounds ground turkey (preferably dark meat) 1/2 cup chopped fresh mint leaves Freshly ground black pepper 1 head butter lettuce, leaves separated Sticky white rice, for serving Instructions: Make the dressing: In a small bowl, whisk the lime juice, lemon juice, fish sauce and honey. Set aside.
Make the larb: In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, cl, and salt to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook 2 minutes. Remove from the heat and stir in the mint. Season with salt and pepper.
Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 55204,"Paella Mixta 8 chicken drummies 1/2 cup and 2 tablespoons olive oil 1 yellow onion, diced 1 tablespoon minced garlic, plus 1 teaspoon 2 cups short-grain Calaspara rice 2 pinches saffron 2 1/2 cups clam juice 2 1/3 cups chicken stock Salt and freshly ground black pepper 1/2 cup diced red bell pepper 1/2 cup green peas 1 tablespoon ground cumin 1 tablespoon ground cinnamon 1 cup diced red tomato 1/2 cucumber diced 8 littleneck clams 8 black mussels 8 large shrimp, peeled 12 small scallops 1 link dry chorizo, sliced Instructions: Make the paella on the stovetop in a large skillet or paella pan without a lid. In the pan, cook the chicken in 1/4 cup of olive oil until cooked through. Remove from pan and set aside. In the same pan using the chicken fat and 1/4 cup of olive oil, saute 1/2 onion until soft. Add 1 tablespoon garlic. Add the rice and stir until each grain is coated with oil. Add the saffron. Combine the clam juice with chicken stock in separate container to make cooking liquid. Add 3 cups of the cooking liquid to the rice and bring to a simmer. Cook for about 5 to 7 minutes. Add salt and pepper. Then add bell pepper and peas. Stir. Saute the other 1/2 of the onion until tender. Add 1 tablespoon of cumin, 1 tablespoon of cinnamon, 1 cup of diced tomatoes and 1 cup of the cooking liquid. Simmer for about 7 minutes. Add the diced cucumber and stir. Remove from the heat, puree in food processor. This will give you the paella sauce. Saute clams, mussels, shrimp, scallops and 1 teaspoon of garlic in separate pan with 2 tablespoons of oil for approximately 7 minutes (until the shrimp looks pink), add 1/2 paella sauce. Add the rice to seafood mixture and stir. Add sliced chorizo, the cooked chicken drummies and arrange clams on top. Add more liquid, if needed. ","[Chardonnay, Rioja, Garnacha, Pinot Grigio]

" 55205,"Cranberry Fruit Conserve One 12-ounce bag of fresh cranberries, cleaned 1 3/4 cups sugar 1 Granny Smith apple, peeled, cored, and chopped Grated zest and juice of 1 orange Grated zest and juice of 1 lemon 3/4 cup raisins 3/4 cup chopped walnuts or pecans Instructions: Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled. ","[Riesling, Moscato, Pinot Grigio, Sparkling wine]" 55206,"Slow Cooker Gooey Brownie Cake 1 1/2 sticks unsalted butter, melted, plus more for greasing insert 1 1/2 cups sugar 2/3 cup unsweetened cocoa powder 1/3 cup all-purpose flour 3 large eggs, lightly beaten 1 teaspoon pure vanilla extract Kosher salt 1/2 cup semisweet chocolate chunks Vanilla ice cream, for serving Instructions: Line the insert of a 4- or 6-quart slow cooker with a large piece of foil, then generously butter the foil. Whisk together the melted butter, sugar, cocoa powder, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl. Fold in the chocolate chunks. Scrape the batter out into the prepared insert in an even layer. Cover and cook on low for 3 hours; the cake should be set around the edges and gooey in the center. Serve the cake warm, scooped into a bowl and topped with ice cream. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 55207,"Three-Layer Carrot Cake 3/4 cup vegetable oil, plus more for the pans 1 cup pecan halves 2 cups all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ginger powder 3/4 cup granulated sugar 1 teaspoon finely grated lemon zest 4 large eggs 1/2 cup plus 3 tablespoons orange marmalade, plus more for topping (optional) 3 cups shredded carrots (about 3/4 pound carrots) three 8-ounce packages cream cheese, at room temperature 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 3 cups confectioners' sugar 1 tablespoon fresh lemon juice 1 tablespoon vanilla extract Pinch of salt Instructions: Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Brush three 9-inch-round cake pans with vegetable oil and line the bottoms with parchment paper. Spread the pecans on a baking sheet and bake until toasted, about 10 minutes. Let cool, then pulse in a food processor until very finely chopped. Combine the pecans, flour, baking powder, baking soda, salt, cinnamon, ginger and granulated sugar in a large bowl. In another bowl, whisk the vegetable oil, lemon zest, eggs and 1/2 cup marmalade. Stir in the carrots, then fold the carrot mixture into the flour mixture until just combined. Divide among the prepared pans and spread evenly (it won't look like a lot of batter, but the cakes will rise in the oven). Put 2 pans on the upper oven rack and the third pan on the lower rack. Bake until the cakes bounce back when touched and a toothpick comes out clean, 20 to 25 minutes, switching the position of the pans halfway through. Transfer the pans to racks until cool enough to handle, then invert the cakes onto the racks to cool completely. Remove the parchment. Make the frosting: Beat the cream cheese and butter in a bowl with a mixer until smooth, scraping down the bowl as needed. Beat in the confectioners' sugar, lemon juice, vanilla and salt until smooth.
Put 1 cake layer on a platter. Spread with 1 tablespoon marmalade, then spread about 3/4 cup frosting over the marmalade. Top with another cake layer, marmalade and frosting. Spread the final cake layer with a thin layer of frosting. (This is the crumb coat; it doesn't have to be perfect.) Refrigerate 1 hour, then cover with the remaining frosting. Swirl some marmalade into the top of the cake. Refrigerate until ready to serve. Photograph by Con Poulos ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 55208,"Hot Cocoa Monkey Bread 1 1/2 sticks (12 tablespoons) unsalted butter, melted Two 16-ounce tubes refrigerated biscuit dough, such as Pillsbury Grands Four .7-ounce envelopes instant hot cocoa mix 1 cup sugar 1 cup mini marshmallows 1 cup chocolate chips Instructions: Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat. Cut the biscuits into quarters. Combine the hot cocoa mix and sugar in a large bowl and stir together. Working in batches, toss one-third of the biscuits in the melted butter, roll them in the hot cocoa mixture to lightly coat and add them to the Bundt pan so they are nestled together in an even layer; sprinkle with one-third of the marshmallows and chocolate chips. Repeat to make 2 more layers of biscuits rolled in cocoa, the marshmallows and chocolate chips. Sprinkle the top with any leftover hot cocoa mixture and drizzle with any leftover butter. Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 55209,"Flourless Bourbon Brownies 1? sticks unsalted butter, plus more for the pan ? cup Maker's Mark? Bourbon ? cup unsweetened cocoa powder 2 cups semi-sweet chocolate chips 4 large eggs ? cup confectioners' sugar Instructions:

1. Preheat the oven to 325F. Butter an 8-inch square baking pan, line with parchment paper or foil, and butter the parchment. 2. In a large saucepan, heat the butter and bourbon over medium heat, stirring occasionally, until the butter melts. Stir in the cocoa powder until smooth. Remove from the heat and immediately add 1? cups chocolate chips. Stir until smooth. Let cool slightly. 3. Add the eggs, one at a time, beating well after each addition. Stir in the confectioners' sugar until well-combined. Transfer to the prepared pan and spread in an even layer. Sprinkle the remaining ? cup chocolate chips on top. 4. Bake until the top is glossy and a toothpick inserted 1 inch from the edge comes out clean, about 20 minutes. Cool completely in the pan on a wire rack. 5. Lift out of the pan using the parchment paper. Cut into 12 bars. ","[Bordeaux Blend, Cabernet Sauvignon, Malbec, Tempranillo]" 55210,"Blood Orange Cosmos 2 cups good vodka 1 cup orange liqueur 2 cups blood orange juice 1/2 cup freshly squeezed lime juice (4 limes) 6 generous peels from a fresh blood orange Instructions: Combine the vodka, orange liqueur, blood orange juice and lime juice in a large pitcher. Fill a cocktail shaker half full with ice, pour the cocktail mixture in, and shake for a full 30 seconds. Pour into chilled martini glasses, rub the rim of each glass with a blood orange peel and add as a garnish. Serve immediately. ","[Prosecco, Sauvignon Blanc, Ros]" 55211,"Gina's Pimento Cheese Cakes 4 strips bacon, for garnish 12 ounces extra-sharp white Cheddar, grated 1/4 cup grated extra-sharp yellow Cheddar 1 (7-ounce) jar pimentos, drained and finely chopped 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper 3/4 cup mayonnaise 1 tablespoon Neelys BBQ seasoning, recipe follows 4 chopped scallions, for garnish 1 cup self-rising cornmeal 1 cup self-rising flour 2 tablespoons sugar 2 eggs, lightly beaten 1 1/4 cups buttermilk 3 tablespoons melted butter, plus 1/4 tablespoon cold butter 1/2 cup finely chopped onion 1 teaspoon seeded and chopped jalapeno Salt and freshly ground black pepper 7 ounces green chiles, drained and chopped 3/4 cup white sugar 1 1/3 cups paprika 3 3/4 tablespoons onion powder Instructions: For the frosting: Cook the bacon, over medium heat in a small skillet, until crisp. Transfer to a plate lined with paper towels to drain and cool, then chop and set aside. Combine the remaining ingredients, except the scallions, in a medium bowl and mix well. Refrigerate for 2 hours.; For the batter: Preheat oven to 375 degrees F. In a large bowl add the flour, cornmeal, sugar, eggs, buttermilk and 3 tablespoons melted butter. Mix well to combine. Saute onions and jalapenos using 1/4 tablespoon butter, about 2 minutes. Add salt, pepper and chiles. Remove from heat, cool slightly and add to the batter. Spray 2 (12 capacity) muffin pans with nonstick spray. Fill the pans 3/4 full with the batter. Bake for 12 to 15 minutes until golden. Let cool and frost with pimento cheese mixture. Garnish with chopped bacon and chopped scallions. Mix all ingredients together and store in an airtight container for up to 3 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 55212,"Meringue Swirls 3 large egg whites, at room temperature Pinch of salt 1/4 teaspoon cream of tartar 3/4 cup superfine sugar 1 vanilla bean, split lengthwise (or use 1/4 teaspoon vanilla extract) Coarse sugar crystals and/or silver nonpareils, for sprinkling Instructions: Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper. Beat the egg whites and salt in a large bowl with a mixer on medium speed until frothy (use the whisk attachment if using a stand mixer). Add the cream of tartar; increase the speed to medium high and add the superfine sugar, 1 tablespoon at a time. Scrape the seeds from the vanilla bean into the meringue (or add the extract) and continue beating until the sugar is dissolved and the meringue is thick, glossy and forms stiff peaks, about 6 minutes. Fit a piping bag with a large star tip. Fill the bag with the meringue and pipe spirals on the prepared baking sheets, about 1 inch apart. Sprinkle with the coarse sugar. Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Store in an airtight container up to 1 week. ","[Sauternes, Moscato, Riesling, Vin Santo]" 55213,"Sauteed Spinach with Bacon, Garlic and Thyme 4 strips bacon, diced 2 cloves garlic, very thinly sliced
   2 tablespoons fresh thyme leaves
   Pinch red pepper flakes
   2 pounds fresh spinach
   Kosher salt and freshly ground black pepper
   2 tablespoons balsamic vinegar
   Instructions: Cook the bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Add the garlic, thyme and red pepper flakes and cook until just fragrant, about 30 seconds. Add the spinach and some salt and pepper, and cook, tossing, until the spinach is wilted, about 2 minutes. Add the balsamic vinegar and stir to combine. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 55214,"Cherries Jubilee 1 pint vanilla ice cream 1 pound fresh, ripe sweet cherries, such as Bing 1/2 cup sugar 1 lemon 1/3 cup golden rum Instructions: Evenly scoop the ice cream into 4 dishes or decorative glasses and put in the freezer until ready to serve (this can be done up to 4 hours ahead). Wash and pit the cherries. Put the cherries and sugar in a large skillet. Peel 2 strips of zest from the lemon in wide strips with a peeler and add to the cherries. Squeeze the juice of half the lemon over the top. Stir to combine evenly. Cover and cook the cherries over medium-low heat until the sugar dissolves, about 4 minutes. Uncover and cook over medium-high until cherries get juicy, about 5 minutes more. To flambe the rum: If cooking over a gas flame, pull the pan off the heat and add the rum. Ignite the alcohol with a long match or one held with tongs. Swirl the pan slightly until the flames subside, about 30 seconds. If cooking over an electric stove, put the rum in a small saucepan. Warm it over medium-low heat and carefully light it with a long match or one held with tongs. Pour the lit rum over the cherries, and swirl the pan lightly until the flames subside, about 30 seconds. Ladle the cherries and their juices over prepared ice cream scoops. Serve immediately. ","[Riesling, Moscato, Brachetto, Lambrusco]" 55215,"Grilled Cheese Bruschetta 8 (1/2-inch) thick slices of country bread 1/4 cup olive oil mixed with 4 cloves crushed garlic 1 cup Monterey Jack cheese, finely grated 8 ounces soft goat cheese 2 tablespoons coarsely ground black pepper 2 tablespoons finely chopped oregano Instructions: Preheat grill. Brush each slice of bread with the garlic oil. Grill, oil-side-down until lightly golden brown. Turn each slice over and top with 2 tablespoons of Monterey Jack, 1-ounce of goat cheese, black pepper and oregano. Grill until cheese just begins to melt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 55216,"Easy Way # 2 of Making Couscous 2 tablespoons olive oil 1 1/2 cups couscous 1 teaspoon minced garlic 2 cups chicken broth 1/4 to 1/2 teaspoon of ground spice such as cumin, cinnamon or allspice 2 tablespoons butter Salt and freshly ground black pepper Instructions: Heat the olive oil in a small saucepan. Add the couscous and saute for a minute or two to coat. Add the garlic and saute a few seconds, then add the broth, spice of choice cook for 2 minutes until the liquid appears absorbed. Remove from heat, fluff up with two forks, stir in the butter. Leave to steam, covered, 10 minutes, then season with salt and pepper. Or transfer to an ovenproof dish and finish steaming in a 375 oven for 5 to 10 minutes. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 55217,"Creamed Corn Dip 2 tablespoons olive oil 1/2 cup sliced onions Kosher salt 2 cups frozen corn 1 clove garlic, chopped 1 cup sour cream 1/4 cup mayonnaise 1/3 cup fresh parsley, finely chopped 2 teaspoons grated Parmesan Freshly ground black pepper Melba toasts, baguette toasts or celery sticks, for serving Instructions: Heat 1 tablespoon oil in a medium skillet over medium-low heat. Add the onions and 1/2 teaspoon salt, and cook until soft and just starting to brown, about 4 minutes. Add the corn, and cook, stirring, until heated through and starting to turn golden, about 3 minutes. Add the remaining 1 tablespoon oil and the garlic, and cook until fragrant, about 2 minutes. Set aside 1/2 cup of the vegetable mixture. Transfer the rest to a food processor, add 1/4 cup water and process until mostly creamy with a little texture. In a medium bowl, combine the sour cream, mayonnaise, parsley, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the pureed vegetables and the reserved mixture, and stir to combine. Refrigerate, covered, for at least 1 hour up to 3 days before serving. Serve chilled, with dippers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55218,"Grilled Knob Onions with Romesco Sauce 1 sweet dried red romesco pepper, (or substitute a roasted red bell pepper) 1 slice bread, toasted 10 blanched almonds, toasted Salt and freshly ground black pepper 4 cloves garlic, peeled 1 tomato, peeled, seeded and chopped 1/3 cup olive oil 1 to 2 tablespoons warm water 12 to 16 knob onions, or calcots Instructions: Prepare the romesco sauce: If using a dried pepper, remove the stem and seeds from the pepper and soak in warm water for 1 hour, or until softened. Scrape off the flesh and discard skin. If using a roasted pepper, remove the charred skin, stem, and seeds, and chop. Set aside. In a food processor, finely chop the bread and almonds. Add the salt, pepper, garlic, tomato and reserved flesh of the pepper. Process to a smooth paste. With the motor running, add the olive oil in a thin stream, until mixture is the consistency of a thick, creamy sauce. Add the warm water as needed to help thin the sauce if necessary. Adjust the seasonings, transfer to a bowl and set aside at room temperature or chill until ready to serve. Preheat a grill or broiler, and preheat an oven to 400 degrees F. Trim the roots off the onions and spread them over the grill. Grill the onions until charred all over but not dried out, turning frequently. Transfer the onions to a large roasting pan, cover tightly and roast in the oven for 20 to 25 minutes. Serve the onions steaming hot, strip back the charred outer skin, dip the onions in the romesco sauce, eat the white bottoms and discard the top. ","[Rioja, Garnacha, Tempranillo, Pinot Grigio]

" 55219,"Avocado Hummus Bowl 1 15-ounce can chickpeas, drained (liquid reserved) and rinsed 1 small avocado 1/4 cup tahini 2 to 3 tablespoons plus 1 teaspoon fresh lemon juice 1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 1 large or 2 small rainbow carrots, shaved with a vegetable peeler 1 Persian cucumber, shaved with a vegetable peeler 2 radishes, very thinly sliced 3/4 cup microgreens or sprouts, chopped if long 2 tablespoons everything seasoning or other seed blend Warmed naan or crusty bread, for serving Instructions: Combine the chickpeas and 2 tablespoons of the reserved liquid from the can in a food processor. Add half of the avocado, the tahini, 2 tablespoons lemon juice, 1 tablespoon olive oil, 3/4 teaspoon salt and a few grinds of pepper and process until mostly smooth, scraping down the bowl occasionally. Add 2 to 3 ice cubes and process until fluffy and smooth, adding 1 to 2 more tablespoons chickpea liquid if the hummus is too thick. Season with salt and pepper and add 1 more tablespoon lemon juice to taste, if needed. Combine the carrots, cucumber, radishes and microgreens in a medium bowl. Drizzle with the remaining 1 teaspoon each lemon juice and olive oil and season with salt and pepper; toss gently. Divide the hummus among shallow bowls, using the back of a spoon to make space for the vegetables. Add the vegetables to the bowls, then thinly slice the remaining avocado half and add to the bowls. Sprinkle the vegetables with the everything seasoning and a pinch of salt. Drizzle with more olive oil and serve with bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 55220,"Roasted Eggplant Firecracker Rolls 2 pounds fresh, whole eggplant 5 tablespoons olive oil 1 small onion, peeled and finely diced 1/2 red bell pepper, finely diced 2 cloves garlic, peeled and finelychopped 1 teaspoon cayenne 1 tablespoon ground cumin Salt and freshly ground black pepper to taste 1/4 cup chopped fresh cilantro leaves 1/4 cup dry bread crumbs 1 package phyllo dough, defrosted according to package directions 1/4 cup melted unsalted butter Instructions: Cut the eggplant in half lengthwise. Brush the exposed flesh with 2 tablespoons of the olive oil. Lay the eggplant halves cut side down on a cookie sheet and roast in a 350 degree oven for about 35 minutes, until the fleshside of the eggplant is nicely browned and the eggplant has softened and fully cooked. Remove from the oven, and cool. When cool, use a large spoon to scoop the pulp away from the skin. Discard the skin. Heat the remaining 3 tablespoons of olive oil in a large skillet and saute the onion and red pepper until translucent. Add the garlic and continue to cook for another minute. Do not allow the garlic to brown. Add the eggplant pulp to this mixture and cook for another 6 to 7 minutes until all the flavors have mingled and the eggplant has begun to brown in the saute pan. Add the cayenne, cumin, salt, pepper, cilantro leaves and bread crumbs and mix well. Set aside to cool. Using 3 phyllo pastry leaves at a time, brush each leaf very lightly with melted butter and layer the sheets together. Cut the stack in half. Place 3 tablespoons of the eggplant mixture in a long thin strip in the center of each stack, so the phyllo can be rolled around it to form a cigar or firecracker shape. Roll the phyllo tightly, crimping the ends shut to seal in the filling. Repeat until all of the eggplant has been used. This will yield approximately 10 to 12 eggplant firecrackers. At this point, they can be held for up to 2 days, covered and refrigerated. To cook the firecrackers, saute in olive oil or lay them on a nonstick baking pan, and bake in a 375 degree oven until lightly browned, about 10 to 12 minutes. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 55221,"French Apple Galettes 2 sheets frozen puff pastry, thawed in the refrigerator 6 Granny Smith apples 3/4 cup sugar 6 tablespoons (3/4 stick) cold unsalted butter, small-diced 3/4 cup apricot jelly or warm sieved apricot jam 3 tablespoons Calvados, rum, or water Instructions: Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper. Unfold the sheets of puff pastry and cut each sheet into quarters. Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples. Peel the apples and cut them in half through the stems. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter. Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the galettes will be fine! When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture. Loosen the galettes with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 55222,"Southwestern Skirt Steak with Cheese Grits 2 poblano cl peppers, seeded and chopped into 1-inch pieces 4 plum tomatoes, sliced 1/4 inch thick 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 3/4 cup quick-cooking grits 1/2 cup shredded smoked cheddar cheese (about 2 ounces) 1 tablespoon unsalted butter 1 pound skirt steak, cut into 4 pieces 1 tablespoon chili powder Juice of 1 lime, plus wedges for serving 1/2 cup roughly chopped fresh cilantro Instructions: Preheat the oven to 425 degrees F. Toss the poblanos and tomatoes with 1 tablespoon olive oil in a large bowl; season with 1/4 teaspoon salt and a few grinds of pepper. Spread on a parchment-lined baking sheet. Roast until tender and lightly browned in spots, about 25 minutes; set aside. Meanwhile, bring 3 1/2 cups salted water to a boil in a medium saucepan. Whisk in the grits, then reduce the heat to a gentle simmer; cook, whisking constantly, until thickened, 5 to 7 minutes. Whisk in the cheese, butter and 1/2 teaspoon salt until smooth. Cover and set aside. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the steak with salt, pepper and the chili powder. Add to the skillet and cook until browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes. Toss the vegetables with the lime juice and cilantro. Slice the steak against the grain. Serve with the vegetables, grits and lime wedges. ","[Malbec, Tempranillo, Zinfandel, Syrah]

" 55223,"Carbonara with Crab 1 pound lump Dungeness or King crab leg meat 1/3 pound meaty pancetta or guanciale
1 shallot 1 small rib of celery with leafy tops 4 cloves garlic A few sprigs of thyme
6 large eggs
About 3/4 cup grated Pecorino-Romano, loosely packed
About 3/4 cup grated Parmigiano-Reggiano cheese, loosely packed
Salt and pepper
1 pound spaghetti
EVOO
1/2 cup sherry or white wine
1 small lemon
2 scallions
A small handful of celery tops
Togarashi or Old Bay, for sprinkling
Negroni, for serving, recipe follows 1 orange wedge 1 1/2 ounces gin
1 1/2 ounces Campari
3/4 ounces red vermouth
2 dashes Angostura bitters
Ice Club soda, for topping, if desired
1 lemon twist
Instructions: Gather your ingredients. Bring a pot of water to boil for pasta, 4 to 6 quarts. Place crab meat in bowl and run your fingers through it to check for connective tissue, sharp pieces and shell. Pull into long thin strands and small bite-size pieces. Chop the pancetta or guanciale into 1/8 to 1/4-inch dice. Peel and chop the shallot, finely chop the celery and pile with it. Peel the garlic cloves and chop or have a grater at hand. Stem the thyme and chop. Line a small bowl with a baggie if you wish to save the egg whites. Crack and separate the eggs, with yolks in medium glass mixing bowl. Whisk up eggs and whisk in cheeses, salt and pepper. Salt water for pasta and drop the pasta. Heat a large skillet over medium to medium-high heat with EVOO, 3 turns of the pan. Add pancetta or guanciale and render 2 to 3 minutes. Add shallots, celery, garlic, thyme, salt and pepper. Stir a minute or 2, then add sherry or white wine and crab. Toss to warm through and let sherry or wine absorb. Add juice of 1 lemon. Add 1 cup starchy boiling water to eggs to temper them. Drain pasta and add to crab. Toss with eggs and cheeses off heat for 1 full minute. Adjust salt and pepper, serve. Muddle orange at bottom of a rocks glass. Add remaining ingredients. Fill glass with ice and stir gently. Top with club soda if desired. Garnish with lemon twist. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 55224,"Low and Slow Scrambled Eggs 8 eggs 1/4 cup heavy cream Kosher salt and freshly ground black pepper r
3 tablespoons unsalted butter 2 tablespoons chopped herbs, use any delicate herbs like chives, dill, parsley or chervil Cooked bacon, for serving Instructions: In a medium-sized mixing bowl, whisk together the eggs, cream and some salt and pepper. Heat a large nonstick saute pan over low heat. Add the butter and allow it to melt and start to froth a bit. Add the egg mixture.
Using a heat-resistant spatula, continually stir the eggs until super soft curds form. One of my new favorite kitchen tools is a heat-proof silicon spatula. It fits perrrrrfectly for these eggs, neatly and gently scraping - that's not the right word - grazing, the sides of your pan. Never stop doing this kind motion: allllll around the pan in a circular scrape, followed by a push push push of the eggs from the outside toward the center. Repeat it all until done! Everything keeps moving.
This process could take anywhere between 20 and 30 minutes, depending on your stovetop, so take your time. Once the curds form and the eggs are cooked, garnish with chopped herbs and serve immediately. Oh, and serve with my one true love, bacon, if you so choose and why wouldn't you? ","[Burgundy, Chardonnay, Sauvignon Blanc, Pinot Grigio]" 55225,"Grilled Meats and Vegetables over Saffron Orzo 5 cloves garlic, minced 1 cup fresh lemon juice, from about 5 lemons 2 cups extra-virgin olive oil 2 teaspoons smoked salt, or kosher salt 2 teaspoons freshly ground black pepper 1/2 teaspoon red pepper flakes 1/2 cup chopped flat-leaf parsley 3 skinless, boneless chicken breasts 4 boneless, skinless chicken thighs 1/2 pound medium shrimp, shelled and deveined 2 ears corn, husked and cut into thirds 1/2 pound cremini mushrooms, wiped clean 1 red bell pepper, halved and cored 1 yellow bell pepper, halved and cored 1 orange bell pepper, halved and cored Saffron Orzo, recipe follows 4 cups chicken stock 1 teaspoon saffron threads 1 pound dried orzo 1/4 cup extra-virgin olive oil 1/2 lemon, juiced 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/4 cup chopped flat-leaf parsley Instructions: In a medium bowl, combine the marinade ingredients.
In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.
Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately. In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 55226,"Brown Butter Blondies 2 sticks (1 cup) unsalted butter, cut into small piece, plus more for greasing 2 1/4 cups all-purpose flour, plus more for dusting
1 1/2 cups firmly-packed light brown sugar
3/4 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs
1 teaspoon vanilla extract
About 1 1/2 cups butterscotch, semisweet chocolate, peanut butter, or white chocolate chips, optional Instructions: 1.Preheat oven to 375 degrees F. Butter and flour a 9-by-13-inch glass baking dish and set aside. 2. Melt butter in a medium skillet over medium heat until the water evaporates and the milk solids turn golden brown, 7 to 10 minutes. Remove from heat and let cool slightly. 3. Stir butter into brown sugar in a large bowl until smooth; cool to room temperature.
Meanwhile, in another medium bowl, whisk together flour, baking soda, and salt; set aside. Whisk eggs and vanilla into sugar mixture. Add flour mixture a bit at a time and mix until a smooth thick batter forms. Fold in chips, as desired.
4. Evenly spread batter into prepared dish. Bake until blondies are light brown around edges and a toothpick inserted in center comes out clean, about 20 to 25 minutes.
Remove from oven; cool slightly. Invert onto a rack to release; cool completely. Cut into squares and serve.
","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 55227,"Thai Red Curry Mussels 2 tablespoons peanut oil 1 stalk lemongrass, crushed 3 tablespoons Thai red curry paste 1/2 cup white wine 1 can unsweetened coconut milk 2 tablespoons fish sauce (nam pla) 2 tablespoons fresh lime juice 2 1/2 pounds mussels, debearded and scrubbed 2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves 4 tablespoons chopped Thai basil or Italian basil leaves Instructions: Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass. ","[Syrah, Pinot Noir, Grenache Blanc, Sauvignon Blanc]" 55228,"Spicy Pickled Okra and Green Beans Kosher salt 6 ounces trimmed green beans
7 ounces okra
1 sprig dill
1 clove garlic, smashed
1 teaspoon coriander seeds
1 1/4 cups distilled white vinegar
1 tablespoon sugar
1 teaspoon red pepper flakes
1/4 teaspoon cayenne
1/4 teaspoon smoked paprika
Instructions: Bring a medium pot of well-salted water to a boil. Have an ice bath ready. Boil the green beans until just crisp-tender, about 3 minutes. Add the okra and cook for 30 seconds. Drain in a colander and immediately transfer to the ice bath to cool. Drain the vegetables and pack them into the Mason jar along with the dill and garlic. Heat a medium saucepan over medium heat and add the coriander seeds; toast until fragrant and a shade darker, about 2 minutes. Add the vinegar, sugar, red pepper flakes, cayenne, smoked paprika, 1 1/2 teaspoons salt and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the brine over the vegetables. Add a little water to the jar to cover the vegetables if necessary. Cool to room temperature, then cover the jar and refrigerate for at least 6 hours and up to 3 weeks. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 55229,"Ab's B and B's 1/2 onion, thinly sliced 2 medium cucumbers, thinly sliced 1 cup water 1 cup cider vinegar 1 1/2 cups sugar Pinch kosher salt 1/2 teaspoon mustard seeds 1/2 teaspoon turmeric 1/2 teaspoon celery seeds 1/2 teaspoon pickling spice Instructions: Combine onion and cucumber slices in a clean spring-top jar.
Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Simmer for 4 full minutes to wake up the flavors of the spices.
Slowly pour the hot pickling liquid over the onion and cucumber slice, completely filling the jar. Allow the pickles to cool to room temperature before topping off with any remaining pickling liquid. Refrigerate. Refrigerate the pickles for a week to ripen. They will keep for about 2 months in the refrigerator. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 55230,"Baked Brie with Cranberry-Pecan-Bacon Crumble 4 strips bacon 2 tablespoons candied pecans or walnuts, finely chopped 2 tablespoons dried cranberries, finely chopped 6 dried apricots, finely chopped 1 tablespoon fresh rosemary leaves, finely chopped 2 teaspoons red wine vinegar Kosher salt and freshly ground black pepper One 7- to 8-ounce round high-quality Brie, preferably from France Sliced baguette, crackers and apple and/or pear slices, for serving Instructions: Preheat the oven to 325 degrees F. Lay the bacon in a large skillet, then cook over medium heat until golden and crisp, 4 to 5 minutes per side. Drain the bacon on paper towels, let cool, then finely chop. Combine the bacon, pecans, cranberries, apricots, rosemary, vinegar, pinch of salt and a few grinds of pepper in a small bowl. Remove the Brie from its packaging. Cut off the top rind of the round of Brie, leaving a 1/4-inch border around the edges (use a sharp knife and go in from above at a slight angle). Discard the rind you have removed. Put the Brie in a small baking dish. Top with some of the cranberry-pecan-bacon crumble, and scatter the rest around the Brie. Cover the dish with foil, and bake until the cheese is warm and gooey, 30 to 35 minutes. Serve with bread, crackers and apple and/or pear slices for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 55231,"Serena's Sake-tini 1 shot (1.5 ounces) vodka 1 shot (1.5 ounces) sake 1/4 cup pineapple juice Ice, as needed 2 raspberries 1 fresh mint leaf Instructions: Pour the vodka, sake, and pineapple juice into a cocktail shaker filled with ice. Shake vigorously!
Garnish the rim of a martini glass with 1 raspberry and drop a mint leaf into the glass.
Pour through a cocktail strainer into the prepared glass and serve immediately. ","[Sake, Sparkling wine]" 55232,"Guy Cooks With Kids: Duncan's Pesto and Mozzarella Sandwich 2 tablespoons red pesto (jarred or homemade) 2 tablespoons green pesto (jarred or homemade) 2 pieces white sourdough sandwich bread 2 slices prosciutto 4 slices mozzarella (deli-sized slices), divided 3 slices red beefsteak tomatoes Extra-virgin olive oil spray Instructions: In a small bowl, mix the pestos together thoroughly with a fork until combined. Spoon 1 tablespoon of the pesto mixture on 1 side of both pieces of the bread and spread evenly with a butter knife. Preheat a griddle or nonstick pan over medium heat. Place the slices of prosciutto flat on the griddle to heat through and until slightly brown at the edges. Place 2 slices mozzarella on 1 of the slices of pesto bread. Top with the tomato slices, the cooked prosciutto and the remaining 2 slices mozzarella. Finish by topping with the other slice of bread, pesto side down. Spray the sandwich on 1 side with the olive oil spray. With a spatula, place the sandwich, sprayed side down, on the griddle. When sandwich is on the griddle, spray the other side. When the cheese begins to melt on 1 side, use the spatula to flip the sandwich. Cook about 5 minutes on the other side. ","[Chardonnay, Vermentino, Sauvignon Blanc, Chianti]" 55233,"Chickpea Pasta Stew 2 tablespoons olive oil, plus more for drizzling 1 teaspoon crushed red pepper, plus more for topping 1 clove garlic, chopped 1 medium onion, diced Kosher salt and freshly ground black pepper One 15.5-ounce can chickpeas, drained and rinsed One 24-ounce jar marinara sauce 8 ounces fusilli pasta (about 3 cups) Zest of 1 lemon 1 piece Parmesan rind plus 1/2 cup grated Parmesan 4 ounces hearty greens, such as baby kale, chopped escarole or Swiss chard (about 6 cups) Instructions: Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the crushed red pepper, garlic, onion, 1 teaspoon salt and several grinds of black pepper and cook until the garlic is softened and the onion is translucent, about 4 minutes. Add the chickpeas and continue to cook, stirring frequently, until the chickpeas are coated and heated through, about 3 minutes. Use the back of a wooden spoon to mash about a quarter of the chickpeas; this will help thicken the stew and give it body. Stir in the marinara sauce, pasta, lemon zest, Parmesan rind and 4 cups water. Bring to a boil and cook, stirring occasionally to make sure the pasta isn't sticking to the bottom of the pot, until the pasta is very al dente, about 10 minutes. Stir in the greens and continue to cook until completely wilted, 3 to 4 minutes. Add more salt and black pepper to taste. Divide among bowls, top with the grated Parmesan and some crushed red pepper and drizzle with olive oil.
","[Barolo, Barbaresco, Chianti, Rioja]

" 55234,"Sauerbraten 6 ounces larding pork, cut into 1/2-inch strips 2/3 cup minced onion 1 teaspoon grated lemon rind 1/2 teaspoon allspice Salt and pepper 3 1/2 to 4 pounds top round roast 3 cups dry red wine 1 1/2 cups water 2 tablespoons lemon juice 1 cup minced onion 12 peppercorns 2 bay leaves 6 cloves Flour, for dredging meat 2 tablespoons vegetable oil 2 tablespoons butter 2 carrots, sliced thin 2 large onions, sliced thin 2 tablespoons tomato paste 2 tablespoons sugar 1/4 cup seedless raisins 6 gingersnaps or pfeffernuse, crumbled 3 tablespoons flour Instructions: For larding: Toss larding pork with onion, lemon rind, allspice and salt and pepper. Cut deep incisions into meat with larding needle, press some of pork and onion mixture into needle and insert into meat. Continue to lard meat in the same manner until all larding pork is used. Rub remaining onion mixture over meat. For marinade: Bring all ingredients to a rapid boil in a heavy saucepan and simmer 5 minutes. Place meat in large heatproof, nonmetallic bowl. Pour in hot marinade, cool to room temperature and chill, covered, 4 days, turning meat twice a day. Remove meat from marinade and pat dry. Strain marinade, reserving liquid and solids. Dredge meat in flour and season with salt and pepper. In large casserole heat vegetable oil over moderate heat until hot. Add beef and brown on all sides, 8 to 10 minutes. Transfer meat to platter and discard drippings from casserole. Add butter and heat until hot. Add carrots, onions, reserved marinade solids and cook, stirring often, 5 minutes. Return meat to casserole, add marinade and tomato paste. Bring to a boil and simmer, covered with foil and the lid, for 3 1/2 to 4 hours, or until tender. Remove meat to platter and cover loosely with foil. Skim cooking liquid and strain, discarding solids. Return marinade to casserole, add sugar, raisins and gingersnaps and simmer 5 minutes. In a small bowl whisk flour with 1/3 cup water. Whisk into simmering liquid and simmer until lightly thickened. To serve: Slice meat across grain, arrange on platter, overlapping slices slightly and nap with some of gravy. Pass remaining gravy separately. Serve with Spaetzle and Red Cabbage. ","[Burgundy, Pinot Noir, Barolo, Tempranillo]" 55235,"Milk Chocolate and Molasses Toffee Skipping Stones with cl Mango 1 3/4 cups sugar 7 ounces glucose syrup 7 ounces molasses 2 tablespoons unsalted butter 1 1/2 teaspoons baking soda 2 ounces cl mango (cl-dusted dried mango) 1 pound milk chocolate, chopped Instructions: Line a standard cookie sheet with a nonstick or silicone mat. Combine the sugar, glucose syrup and 7 ounces water in a heavy saucepan. Cook over medium heat, brushing down the sides of the pan, until a candy thermometer inserted in the mixture registers 311 degrees F. Add the molasses and cook, stirring constantly, until the mixture registers 293 degrees F. Remove from the heat, add the butter and stir well until fully incorporated. Add the baking soda, stirring just until incorporated. Pour the mixture onto the prepared cookie sheet (it should be approximately 1/4 inch thick); allow to cool. When cooled completely, break into irregular pieces of desired size. Cut the cl mango with kitchen shears into pieces 1 inch long and 1/8 inch wide. In a stainless steel mixing bowl, melt the milk chocolate slowly over warm water in a saucepan. Hand-dip all edges and sides of the toffee in the milk chocolate .Before the chocolate sets, top with a piece of the cl mango. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55236,"Crispy Chicken Breasts Stuffed with Mushrooms and Goat Cheese Extra-virgin olive oil 2 shallots, finely chopped Kosher salt 2 chicken livers, finely chopped 1 pound wild mushrooms, stemmed and finely chopped (any kind you like; shiitake, oyster or cremini are great) 3/4 cup dry white wine 4 ounces goat cheese, at room temperature 1/2 bunch fresh chives, finely chopped 4 boneless, skinless chicken breasts 1 cup all-purpose flour 2 eggs beaten with 2 tablespoons water 1 1/2 cups panko (Japanese breadcrumbs) 1/2 cup dry white wine 1 1/2 cups chicken stock 1 tablespoon butter Instructions: For the chicken: Coat a large saute pan with olive oil, toss in the shallots, season with salt and bring the pan to a medium-high heat. Cook the shallots for 3 to 4 minutes, stirring frequently. Toss the chicken livers into the pan, stir to combine and cook for 2 minutes. Toss in the mushrooms, stir to combine and season with salt. Cook the mushrooms until they are soft and wilted, 4 to 5 minutes. Add the wine and cook, stirring frequently, until the mushroom mixture is almost dry. Remove from the heat and let cool. Transfer the cooled mushroom mixture to a medium bowl, add the goat cheese and chives and mix until it is a homogeneous mixture. Put the mushroom mixture in a disposable piping bag and reserve. Using a paring knife or boning knife, make an incision in the thick end of each chicken breast. Insert the knife all the way into the chicken breast and slide it back and forth to create a pocket. Try not to poke the knife through the top or bottom of the chicken. Squeeze the mushroom filling into each chicken breast. In 3 separate wide, shallow containers, set up a standard breading procedure: one container of flour, one with the beaten egg mixture and one with the panko. Season the chicken breasts with salt. Using one hand for wet things and one hand for dry things, dredge each chicken breast in the flour. Dip in the egg wash and then pack panko onto each chicken breast. Lay the chicken breasts on a sheet tray and let them rest in the refrigerator for at least 1 hour. Preheat the oven to 300 degrees F. Set up a tray lined with paper towels. Take the chicken breasts out of the refrigerator and let them come to room temperature for 10 to 15 minutes. Coat a large saute pan with olive oil and bring the pan to a medium-high heat. Work in batches if all the chicken breasts do not fit in the pan at the same time. Cook the chicken until well browned on both sides, 5 to 6 minutes per side. Remove the browned chicken and blot it on the paper towels; season with salt immediately. Repeat with the remaining chicken. When all the chicken has been browned and blotted, place the chicken breasts on a wire rack set over a sheet tray and continue to cook for 10 to 15 minutes more in the oven. For the sauce: Meanwhile, ditch the fat from the pan and add the wine. Reduce the wine by half. Add half the chicken stock and reduce that by half. Add the remaining chicken stock and reduce that by half also (this will take a little time so be patient). Taste the reduced stock and season with salt if needed. Remove the pan from the heat and swirl in the butter. Plate the chicken and spoon the pan sauce over the chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55237,"Air Fryer Parmesan Brussels Sprouts 3/4 pound Brussels sprouts, trimmed and halved 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
Balsamic glaze and grated Parmesan, for serving Instructions: Preheat a 6-quart air fryer to 350? F. Toss the Brussels sprouts with the olive oil and 1 teaspoon each salt and pepper. Add to the air fryer basket and cook, stirring halfway though, until tender and browned, 12 to 14 minutes. Transfer the Brussels sprouts to a bowl, drizzle with balsamic glaze and top with Parmesan.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 55238,"Orange Glazed Salmon 1 1/2 pounds salmon fillet 1/3 cup orange marmalade 1/2 cup orange juice 1 tablespoon Dijon mustard 1 teaspoon ginger 2 teaspoons salt free citrus-herb seasoning Instructions: Rinse salmon fillet under cold water and pat dry with paper towels. Cut into 6 serving portions and place salmon fillets in a large zip-top bag; set aside. In a small bowl stir together remaining ingredients. Pour into zip-top bag. Squeeze air from bag and seal. Marinate in refrigerator for 1 to 2 hours. Remove salmon from refrigerator 30 minutes before cooking, and bring to room temperature. Light broiler and line baking sheet or broiler pan with aluminum foil. Remove salmon from marinade and place on baking sheet. Discard marinade. Broil salmon 6 to 8 inches from heat source for 6 to 8 minutes or until cooked through. Do not overcook. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55239,"Pumpkin Eggnog One 14-ounce can sweetened condensed milk 1 1/2 cups heavy cream
1 cup pumpkin puree
Pinch ground cloves
8 large egg yolks
1 cup sugar
1/2 cup bourbon
8 ice cubes Instructions: Prepare a bowl set into a large bowl filled with ice and water and set aside. Combine the condensed milk, cream, pumpkin puree and cloves in a medium heavy-bottomed saucepan over medium heat. Cook, whisking, until just below simmering. Place the egg yolks in a bowl and whisk to combine. Slowly add some of the warm cream mixture (about 1/4 cup) to the yolks, whisking constantly (this is called tempering and will prevent the yolks from curdling). Then, whisk the tempered egg yolk mixture into the saucepan. Remove from the heat and cool down by pouring the mixture into the prepared bowl. Stir occasionally, until completely cooled down. Place the mixture into a blender along with the sugar, bourbon and ice cubes. Blend until smooth. To serve, fill rocks glasses with ice and pour the eggnog over. ","[Chardonnay, Riesling, Sparkling Shiraz, Moscato]" 55240,"Papas a la Huancaina 1 cup cottage cheese 3 hardboiled egg yolks 2 teaspoons coarse salt 1/2 teaspoon yellow Aji, or Tabasco 2 tablespoons vegetable oil Juice of 1 lemon 2 tablespoons milk 1/2 bunch scallions, white and light green parts only, chopped Lettuce leaves for plates 12 baby new potatoes, boiled and cut into 3/4 inch dice 2 hardboiled eggs, sliced 10 black olives Instructions: In a blender, combine cottage cheese, egg yolks, salt and pepper and Aji or Tabasco. With motor running, add oil in a slow stream, blending until incorporated. Add lemon juice, milk and scallions and blend until combined. (For a thicker sauce, add more cottage cheese, for a thinner sauce, add more milk.) Line plates with lettuce leaves. Toss potatoes with sauce to coat evenly and arrange on lettuce leaves. Top with egg slices and place black olives around the edges of the plates. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 55241,"Mixed Greens with Tomato-Ginger Dressing 1 large ripe tomato, peeled, halved, seeded and chopped 1/2 cup chopped sun-dried tomatoes, packed without oil 1 tablespoon minced fresh ginger 1 garlic clove, peeled 2 tablespoons balsamic vinegar 1/2 cup water 2 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper 4 cups mixed greens, any combination romaine, red leaf, Bibb and Boston lettuces Instructions: In a blender, combine tomato, sun-dried tomatoes, ginger, garlic, and vinegar. Process until smooth. Add water, oil, salt, and pepper and puree until smooth. Divide greens evenly among 4 salad plates and spoon dressing over top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 55242,"Pot sticker: Ginger pork 6 ounces ground pork 1/4 cup diced white onion 2 tablespoons minced ginger 1 tablespoon minced garlic 4 tablespoons diced green onion 1 teaspoon soy sauce 1/4 teaspoon sesame oil Pinch salt and pepper 12 round wonton/potsticker wrappers 1 egg, whipped 1 teaspoon oil Instructions: In a medium bowl, add the pork, onions, ginger, garlic, green onions, soy sauce, sesame oil, salt and pepper. Mix together until thoroughly combined. In a medium stock pot, boil 2 quarts of water. Place 1 tablespoon of the mixture in the middle of a wrapper. Brush the edges of the wrapper with the end and fold in half. Repeat with the remaining wrappers. Place wrappers in boiling water for 1 minute, remove, and cool individually on cooling rack. When ready for service, heat saute pan with 1 teaspoon oil, and saute on medium-high heat until the skin of the wrapper is browned. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55243,"Gelato di Crema - Vanilla Cream Base for Gelato 5 large egg yolks 3/4 cup sugar 2 1/4 cups (18 ounces) whole milk 1 cup heavy cream 1 vanilla bean Instructions: In a large bowl whisk together the egg yolks and the sugar until pale yellow and thickens up. Combine the whole milk, heavy cream and 1 vanilla bean, sliced in half lengthwise in a saucepan. Heat the mixture just until it starts to bubble along the edges. Do not allow the mixture to boil. Remove from the heat. Remove the vanilla bean and scrape out the seeds with the tip if a small knife and add the seeds back into the milk mixture. Discard the vanilla bean shell. While whisking the egg mixture add in about a cup of the warm milk mixture and combine together. Then add in the rest of the egg mixture to the milk. Heat the mixture slowly to 175 to 180 degrees F. The custard should be thickened and coat the back of a wooden spoon. Do not allow the custard to simmer. Strain the custard through a fine mesh sieve, cover and refrigerate until well chilled. You can transfer this custard into the ice cream maker and follow manufacturer's instructions. This will make vanilla gelato, or you can make the following variations. Espresso: add 1/2 cup of chilled espresso coffee into the custard. Chocolate: add 3 ounces melted bittersweet chocolate into the warm custard before chilling. Pistachio or hazelnuts: In a blender add 6 ounces shelled pistachios with the heavy cream and puree before adding into the saucepan. Amaretto: Stir in 1/2 cup of crushed amaretto cookies into the milk before heating and add 1-ounce amaretto liqueur into the finished chilled custard before freezing. ","[Brunello di Montalcino, Barolo, Ribera del Duero, Priorat]" 55244,"Mushroom Crepes with Mushroom Hay 3 cups whole milk 1 cup all-purpose flour
1/3 cup dehydrated mushroom powder
5 large eggs
Kosher salt Nonstick vegetable cooking spray, for the pan
2 tablespoons unsalted butter 1 pound assorted mushrooms, stems removed, cut into 1/2-inch pieces
2 shallots, chopped
2 cloves garlic, minced
2 sprigs thyme, leaves picked
Kosher salt and freshly ground black pepper
2 tablespoons sherry vinegar
3/4 cup creme fraiche
1/2 bunch Italian parsley, chopped
1 bunch enoki mushrooms 2 cups canola oil Kosher salt 4 tablespoons Dijon mustard 1 teaspoon soy sauce
1 bunch chervil leaves, for garnish
Instructions: For the mushroom crepes: Preheat the oven to 400 degrees F. Add the milk, flour, mushroom powder, eggs and salt to a blender. Blend to a thin batter consistency. Spray a nonstick skillet or crepe pan with vegetable spray and place over medium heat. Ladle 1/4 to 1/2 cup batter into the pan. Swirl around so the batter evenly coats the bottom and slightly up the sides. Cook until the crepe is dry on the surface, 1 to 2 minutes, then use a wooden skewer to loosen the edges. Gently move the skewer under the crepe to flip it. Cook on second side for about 30 seconds. Remove to a sheet pan. Repeat with the rest of the batter. For the mushroom filling: Add the butter to a large skillet over medium-high heat. Cook until the butter melts and the foam has subsided, then add the mushrooms and shallots and saute until soft, 2 to 3 minutes. Add the garlic and thyme and saute another 1 to 2 minutes. Season with a big pinch of salt and a few grinds of pepper. Stir and saute until the liquid evaporates and mushrooms are lightly caramelized, 6 to 7 minutes. Place the skillet in the oven to roast the mushrooms, 8 to 10 minutes. Remove the skillet from the oven and deglaze with the sherry vinegar. Remove to a bowl, let cool slightly and then fold in the creme fraiche and parsley. Season to taste with salt and pepper. Set aside. Reduce the oven temperature to 225 degrees F. For the mushroom hay: Separate the enoki mushrooms and place on a lined baking sheet in an even layer. Place in the oven to dry out, around 1 hour. Heat the oil to 375 degrees F in a large Dutch oven or high-sided pot. Using a slotted spoon, quickly fry the enoki mushrooms for just a few seconds. Remove and drain on paper towels. Season with salt. For the mustard sauce: Mix together the mustard and soy sauce in a small bowl. Place a dollop in the center of a serving dish. Place a crepe on a flat surface. Spread about 3 tablespoons filling down the middle. Fold the sides around the filling (like folding a letter). Flip over and place on top of the mustard sauce, seam-side down. Garnish with the mushroom hay, chervil and more dots of mustard sauce on the plate. Serve. Repeat to make more filled crepes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55245,"Twix Lover's Cake Nonstick cooking spray, for greasing the pan One 16.25-ounce box chocolate cake mix (plus required ingredients)
One 1/4-ounce packet unflavored gelatin 1 cup sugar 4 large egg yolks 1 3/4 cups heavy cream 1 3/4 cups milk chocolate chips 32 standard-size Twix bars (from 16 packages) 1 cup dulce de leche 1 cup finely crushed shortbread cookies (from 4 ounces cookies) Instructions: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with cooking spray. Prepare the cake according to the package directions and bake in the prepared pan until a toothpick inserted in the center comes out clean, about 35 minutes. Let cool for 10 minutes in the pan, release the clasp on the collar and remove the cake to a cooling rack to cool completely, about 1 hour. Cut the cake in half horizontally so you have two 9-inch round cakes. Place the bottom half back in the springform pan and close the clasp on the collar. Wrap the other half in plastic wrap and set aside to use later.
Meanwhile, make the mousse: Add the gelatin to a small bowl. Stir in 1/4 cup warm water and let sit for 5 minutes. Whisk the sugar, egg yolks and 1/2 cup heavy cream in a large heatproof bowl set over a pot of simmering water (do not let the bowl touch the water). Cook, whisking constantly, until pale yellow and thickened, 6 to 8 minutes. Add the gelatin and whisk until completely dissolved. Add 1 cup chocolate chips and whisk until melted. Remove the pan from the heat.
Beat 1 cup heavy cream in a large bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Fold into the chocolate mixture and pour over the top of the cake in the springform pan. Refrigerate until the mousse is set, 2 hours and up to overnight.
Microwave the remaining 1/4 cup heavy cream in a small microwave-safe bowl until hot and bubbling, 1 minute 30 seconds. Place the remaining 3/4 cup chocolate chips in a medium heatproof bowl and pour the hot cream over the top. Let sit for 5 minutes, then stir until smooth. Reserve 1/4 cup of the ganache and pour the rest over the top of the mousse. Smooth out with a silicone spatula and refrigerate until hardened, about 15 minutes. Top with the second cake.
Cut 1 inch off each Twix bar, then cut the 1-inch pieces in half crosswise and set aside. Remove the cake from the pan and place on a cake stand or plate. Re-melt the reserved ganache in 30-second intervals in the microwave if needed (you want it to be thick and spreadable). Spread the backs of the large Twix pieces with 2 tablespoons of the ganache and attach them around the outside of the cake like a fence. Drizzle the remaining 2 tablespoons ganache over the tops of the Twix pieces on the cake. Refrigerate until the ganache is hard and the bars are set, about 15 minutes.
Spread the dulce de leche on top of the cake and arrange the shortbread and remaining Twix pieces in a bulls-eye pattern. Refrigerate until ready to serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55246,"Grilled Chicken with Blanched Garlic 2 whole chickens, about 2 pounds each 2 small heads garlic, separated into cloves and peeled 1/4 cup Italian parsley leaves Kosher salt Freshly ground white pepper 2 tablespoons (1-ounce) unsalted butter 1 large lemon, juiced Instructions: Halve and bone the chickens completely, leaving the first wing joint intact. In a small saute pan, blanch the garlic cloves in boiling water for 1 minute. Drain. Cut the garlic into paper-thin slices. Toss them in a small bowl with the parsley and a little salt and pepper. Stuff a little of the garlic mixture into the pockets under the skin of the chicken breasts and thighs (about 2 teaspoons per chicken). Transfer the chicken to a large plate, cover with plastic wrap and chill until ready to use. Heat a charcoal or gas grill until moderately hot. Grill the chickens 7 to 10 minutes per side, or just until the pinkness disappears. Do not overcook. Heat the butter in a saute pan and in it, gently saute the remaining garlic mixture. Add the lemon juice and season, to taste, with salt and pepper. Divide the chicken halves among 4 large heated dinner plates. Top with the Sauteed garlic and parsley. Serve with fresh vegetables cooked al dente. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 55247,"Mexican-Style Beans and Eggs 1 cup whole peeled tomatoes 1/2 cup chicken stock 1/4 small yellow onion 2 small cloves garlic, peeled 1 chipotle cl in adobo 4 teaspoons ground cumin 2 tablespoons vegetable or olive oil Two 14-ounce cans of pinto or black beans, with liquid 4 large eggs Salt, to taste Lime juice, to taste Lime wedges Cotija, crumbled Avocado, peeled and sliced Cilantro leaves, roughly chopped Jalapeno, finely chopped White onion, finely chopped Instructions: In a blender, finely puree the tomatoes, stock, onion, garlic, cl and cumin until smooth.
Heat the oil in a large nonstick pan set over medium-high heat. Once hot, pour contents of the blender into the pan and season lightly with salt. Simmer until the sauce reduces by half, about 3 minutes. Stir the beans and their liquid into sauce. Cook until the sauce simmers and thickens slightly, about 2 minutes.
Crack the eggs into pan, leaving enough space between each egg so they do not touch the sides of the pan or each other. Reduce the heat to medium-low, so the sauce barely simmers, and cover pan. Continue to gently cook until the whites are set but the yolks remain runny, about 4 more minutes. Serve with the garnishes of your choosing. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 55248,"Chicken and Broccoli Stir-Fry 2 chicken breasts, diced (about 8 ounces each) 3 scallions, sliced (white and green parts kept separate) 2 cloves garlic, finely chopped One 1-inch piece peeled ginger, finely chopped 2 tablespoons sugar 1 tablespoon toasted sesame oil 1 tablespoon dry sherry 1 tablespoon soy sauce 1 tablespoon plus 1 teaspoon cornstarch Kosher salt 3 tablespoons vegetable oil 6 cups broccoli florets 1 tablespoon hoisin sauce Toasted sesame seeds and cooked jasmine rice, for serving Instructions: Toss the chicken with the scallion whites, half the garlic and half the ginger, the sugar, sesame oil, sherry, soy sauce, 1 teaspoon cornstarch and 1 teaspoon salt in a medium bowl. Set aside for 15 minutes to marinate. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water. Heat 1 tablespoon of vegetable oil in a large nonstick skillet over high heat. Once the oil just begins to smoke, add the broccoli, the remaining garlic and ginger and 2 tablespoons water. Season with 1/4 teaspoon salt and cook, stirring constantly, until the broccoli is bright green and crisp tender, about 2 minutes. Transfer to a plate. Add the remaining 2 tablespoons vegetable oil to the skillet and once it just begins to smoke add the marinated chicken. Cook, stirring constantly, until the chicken begins to brown, about 3 minutes. Add the broccoli back to the skillet along with hoisin sauce and toss well. Give the reserved cornstarch mixture a good stir and add to the skillet. Bring to a boil and cook, stirring, until the sauce thickens and coats the chicken and broccoli. Remove the skillet from the heat and stir in the scallion greens. Sprinkle with toasted sesame seeds and serve over rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 55249,"Shortcut Chicken Tandoori Pizzas 1 cup plain whole-milk yogurt 3 tablespoons jarred tandoori paste or marinade 1 pound thin skinless, boneless chicken breasts Kosher salt and freshly ground pepper 1/2 English cucumber, grated on the large holes of a box grater 1 tablespoon unsalted butter, at room temperature 4 pieces naan bread 1/4 teaspoon garam masala 1/2 cup packed fresh cilantro and/or mint, roughly chopped, plus more for topping Juice of 1/4 lemon 4 ounces paneer, halloumi or feta cheese, cut into small pieces 1/4 red onion, thinly sliced Instructions: Preheat the broiler. Line 2 baking sheets with foil. Combine 1/4 cup yogurt with the tandoori paste in a medium bowl. Add the chicken, season with salt and pepper and toss well. Set aside for 10 minutes. Toss the grated cucumber with 1/4 teaspoon salt in a colander; set aside to drain. Butter the naan on one side and sprinkle with the garam masala. Place on one of the baking sheets and broil until lightly toasted, about 2 minutes. Arrange the chicken on the other baking sheet and broil until cooked through and starting to brown, about 8 minutes. Transfer to a cutting board and let cool, then chop. While the chicken cooks, squeeze the cucumber with your hands to remove the excess moisture. Mix the cucumber with the herbs, lemon juice, remaining 3/4 cup yogurt and 1 tablespoon water; season with salt and pepper. Scatter the chicken, cheese and red onion evenly over the naan. Broil until lightly browned and the cheese softens, 1 to 2 minutes. Spoon the cucumber yogurt over the pizzas. Top with more herbs. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 55250,"\French Toast\ Napoleon with Maple Syrup, Pecans and Ice Cream 1 loaf challah bread loaf (about 1.6 pounds or 10 thick slices) 1 stick unsalted butter 1/2 cup pecans, toasted 3/4 cup maple syrup Couple dashes ground cinnamon Vanilla ice cream Instructions: Preheat oven to 200 degrees F. Slice the bread into 1/2-inch slices and remove crusts. Use a glass or a biscuit cutter to cut out circles from the middles. Melt about a half a stick of butter in small skillet. Spoon off all the milky solids from the top to clarify the butter. In another large skillet, add about half of the clarified butter and brown the bread rounds on each side, adding more butter as needed. Keep finished slices warm in the oven while the remaining slices are prepared, repeating the process. Crush the toasted pecans and heat with the maple syrup and cinnamon in a small saucepan until steaming. Stack the browned bread slices, 3 high, alternating with a spoonful of hot pecan maple syrup between each layer. Top stacks with scoop of vanilla ice cream and drizzle pecan maple syrup on top. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55251,"Matambrito a La Pizza 1 1/2 pounds flank or skirt steak 2 tablespoons olive oil
Kosher salt
Freshly ground pepper
1 cup shredded provolone cheese
2 medium vine-ripened or heirloom tomatoes, sliced
1 tablespoon chopped fresh oregano 1 cup shredded mozzarella cheese
Instructions: Preheat a grill or grill pan to medium-high heat. Brush both sides of the steak with the olive oil and season generously with salt and pepper. Brush the grill grates with oil. Place the steak on the grill and grill about 4 minutes. Flip the steak, top with the provolone cheese and sliced tomatoes, season with the fresh oregano, salt and pepper and sprinkle on the mozzarella cheese. Cover and grill for an additional 3 to 4 minutes or until the cheese is melted and bubbling. Remove from the grill and let rest for 5 minutes before slicing. ","[Malbec, Tempranillo, Garnacha, Barbera]" 55252,"Steak Tips \Papa George
10 ounces outside skirt steak Sea salt and ground black pepper
2 ounces olive oil
2 large portobello mushrooms, sliced 1/4-inch-thick 4 thin slices garlic
1/4 onion, sliced 2 ounces Marsala 4 ounces brown gravy
2 ounces au jus
1 ounce steak sauce, preferably A-1
1 ounce Worcestershire sauce
Pinch oregano
Pinch chopped fresh basil
1 lemon wedge
One 2-ounce slice feta Serving suggestions: rice pilaf, grilled pita bread, vegetable medley Instructions: Preheat a grill for cooking over medium-high heat. Sprinkle the steak with a pinch each of salt and pepper, and grill until medium. Preheat a 10-inch saute pan on the stove over medium heat and add olive oil, mushrooms, sliced garlic and finally onions. Saute until mushrooms and onions become soft, 2 to 3 minutes. Add Marsala, gravy, au jus, steak sauce, Worcestershire and oregano. Slice the steak 1/2-inch-thick and add to the sauce. Add fresh basil and some salt and pepper and let simmer for 1 to 2 minutes, then finish with a squeeze of lemon. Serve with the feta, rice pilaf, grilled pita bread and a vegetable medley. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 55253,"Red Velvet Cake 1 cup unsalted butter room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons cocoa 2 ounces red food coloring 1 teaspoon salt 1 teaspoon vanilla 1 cup buttermilk 1 1/2 cups sifted cake flour 1 1/2 teaspoons white vinegar 1 teaspoon baking soda Cream cheese filling and frosting, recipe follows 16 ounces cream cheese at room temperature 1/2 cup unsalted butter at room temperature 2 pounds 10x powdered sugar 1 teaspoon vanilla Instructions: Place racks in oven on the second and fourth levels. Preheat oven to 350 degrees. Grease and flour 2 (9-inch) cake pans. Cut out a 9-inch round piece of parchment paper, and place on the bottom of each cake pan and grease and flour. Cream butter, sugar and eggs in a heavy duty mixer. Combine cocoa and food coloring, and add to the creamed mixture. Mix the salt and vanilla with the buttermilk in a 2 cup liquid measuring cup, and add to the batter alternating with the flour. Mix the vinegar and baking soda in a small bowl (this will fizz). Carefully and gently fold this into the batter. DO NOT BEAT! Divide batter between the cake pans, and bake for 30 minutes or until the cakes spring back when lightly touched. Remove from oven, and cool on racks for 15 minutes. Invert onto racks, remove parchment paper and cool to room temperature Beat cream cheese and butter together in a heavy duty mixer until smooth and creamy. Slowly add the sugar 1/2 cup at a time, blending between each addition. Mix in the vanilla. Beat for about 5 minutes until very smooth. Spread between layers of cake and on top and sides. Enjoy!!
","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]

" 55254,"Seared Scallops with Citrus, Arugula and Pomegranate Salad 3 clementines, peeled and cut into segments 1 ruby red grapefruit, peeled and cut into segments Salt Pinch crushed red pepper 8 large dry diver sea scallops Extra-virgin olive oil 2 cloves garlic, smashed 2 cups baby arugula 1/2 small red onion, finely julienned 1/2 cup pomegranate seeds Instructions: Combine all the citrus in a medium bowl with a pinch of salt and crushed red pepper and reserve. Season the scallops with salt. Coat a large saute pan with olive oil. When the oil is hot but not smoking add the smashed garlic cloves. When the garlic has become golden and very aromatic remove it from the pan and discard it. Next, gently lay the scallops in the pan and cook for 2 to 3 minutes on each side. If the pan begins to smoke reduce the heat of the burner. The scallops should look beautifully caramelized on each side. While the scallops are cooking, dress the arugula in a small bowl with some of the juice from the reserved citrus and also high-quality extra-virgin olive oil and some salt. Arrange the arugula on individual serving plates. Toss the onion in with the citrus and give it a sprinkle of olive oil. Lay the citrus on the arugula. Cut the scallops in half equatorially and place them overlapping in a line against the citrus. Sprinkle with pomegranate seeds and give another little drizzle of olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 55255,"Carrot Milkshakes with Saffron Ice Cream and Nutmeg and Cinnamon Cotton Candy 2 cups cream 2/3 cup half and half 1/2 cup superfine sugar 1/2 cup honey 2 large eggs 20 to 30 strands saffron (about a tablespoon, loosely packed) 3 cups fresh carrot juice 1 cup whole milk 2 cups cotton candy, preferably white or orange 1 teaspoon nutmeg 1 teaspoon cinnamon Edible gold for garnish (optional) Instructions: In a small saucepan over medium-low heat, stir together cream, half and half, sugar, honey, eggs and 2/3 of the saffron. Bring to a simmer and slowly cook, stirring constantly, until cream mixture turns a gentle yellow color, about 5 minutes. Remove from heat and allow to steep as it cools, about 30 minutes. Strain and pour into an ice cream maker. Add remaining strands of saffron and process according to manufacturer's instructions, then freeze until ready to use. In a blender, combine half of ice cream with carrot juice and whole milk. Blend until thick and creamy. Pour into serving glasses and top with a scoop of saffron ice cream. Garnish with cotton candy dusted with nutmeg, cinnamon and edible gold (if using). Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 55256,"Brie en Croute 1/2 of a 17.3-ounce package Pepperidge Farm? Puff Pastry Sheets (1 sheet), thawed 1 egg 1 tablespoon water 1/4 cup toasted sliced almond (optional) 1/4 cup chopped fresh parsley 1 (about 1 pound) Brie cheese round 1 box (13 ounces) Pepperidge Farm? Entertaining Quartet Distinctive Crackers Instructions: Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle. Sprinkle the almonds and parsley in the center of the circle. Top with the cheese. Brush the edge of the circle with the egg mixture. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto the baking sheet. Decorate the top with pastry scraps, if desired. Brush with the egg mixture. Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55257,"The Queens Sauce 1 pint heavy cream 3 large eggs 1/2 cup sugar 1/2 teaspoon pure vanilla extract 1 cup brandy or whiskey Instructions: On the top of the double boiler place the cream and eggs. Beat well. Add the sugar and vanilla. Stir constantly for 10 minutes. Slowly add the brandy or whiskey. Serve in silver goblets. ","[Chardonnay, Port, Sherry]" 55258,"Squash Soup 6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash Melted butter, for brushing 1 tablespoon kosher salt, plus 1 teaspoon 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon 3 cups chicken or vegetable stock 4 tablespoons honey 1 teaspoon minced ginger 4 ounces heavy cream 1/4 teaspoon nutmeg Instructions: Preheat the oven to 400 degrees F. Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft. Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55259,"Spicy Holiday Lemonade 1 1/2 cups vodka 1/2 cup Pimm's No. 1 1 cup fresh lemon juice 1/2 cup fresh lime juice 1/2 cup honey 2 teaspoons hot sauce, preferably Tabasco Coarsely ground black pepper 1 lemon, thinly sliced 1 lime, thinly sliced 1 cup chilled lemon-lime soda Instructions: In a large container with a fitted lid, combine the vodka, Pimm's, lemon and lime juices, honey, hot sauce and 1 scant teaspoon pepper. Cover and shake to blend. Refrigerate at least 1 hour. Fill a pitcher with ice and the lemon and lime slices. Shake the chilled vodka mixture and pour into the pitcher. Using a long wooden spoon, stir to blend while adding the lemon-lime soda. Taste. You may find you want to add another splash of vodka. Pour into tall glasses. ","[Riesling, Gewrztraminer, Moscato, Cava]" 55260,"Pizza with Fresh Tomatoes and Basil 1 tablespoon yellow cornmeal Two 8-ounce pieces of homemade or purchased Pizza Dough, recipe follows 6 teaspoons extra-virgin olive oil 1 1/3 cups, grated pasteurized mozzarella 2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices 1/4 cup grated Parmesan 1 large garlic clove, minced, optional 6 fresh basil leaves, plus extra for garnish 1/2 teaspoon salt 1/2 cup warm water (105 to 110 degrees F) 2 teaspoons dry yeast 2 cups all-purpose flour 1 teaspoon salt 3 tablespoons olive oil Instructions: Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of Pizza Dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet. Drizzle 2 teaspoons of oil over each Pizza Dough. Sprinkle the mozzarella over the Pizza Dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately. Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 55261,"Shepherd's Pie 4 cups diced potatoes 1/2 cup buttermilk 3 tablespoons butter, plus 6 tablespoons butter or oil, divided 2 tablespoons white truffle oil 2 1/2 teaspoons kosher salt, divided 1 1/2 teaspoons freshly ground black pepper, divided 4 pork sausages 1 pound ground beef 1 teaspoon chopped rosemary leaves 1 1/2 cups chopped carrots 1 1/2 cups chopped celery 3 tablespoons maple syrup 1/2 cup grated cheese (your preference: Jack, Cheddar, or combination etc.) Instructions: Bring a medium-size stockpot of water to a boil over medium heat and add the diced potatoes. Cook until fork tender. Drain the potatoes and add to large mixing bowl. Add the buttermilk, 3 tablespoons butter, white truffle oil, 2 teaspoons salt and 1 teaspoon freshly ground black pepper. Whip until the potatoes are mashed. Set aside. Preheat the oven to 350 degrees F. Remove the sausages from the casing and combine it with the beef in a medium bowl. In a large saute pan, add 3 tablespoons of butter or oil. Add the beef and sausage mixture, the rosemary, and the remaining salt and pepper. Cook over medium heat until well browned. Remove the mixture from the pan and set aside. In the same pan add the carrots, celery, remaining 3 tablespoons of butter or oil and the maple syrup. Cook over medium heat for about 10 minutes. You don't want soggy vegetables; if anything, you want them still pretty crunchy. Remove from pan from the heat and set aside. You can cook the pie in individual ramekins or bake it in a large glass casserole dish. Either way add the vegetables for the first layer, then the meat, and finish it off with the whipped potatoes, being careful to keep your layers from getting jumbled. Sprinkle with cheese and bake for 15 minutes for individual servings or 25 minutes for a casserole dish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55262,"Salmon Croquettes 1 (15-ounce) can salmon (bones removed) 2 green bell peppers, finely diced 1 yellow onion, finely diced Salt and pepper 3 cups yellow cornmeal 1 cup all-purpose flour Vegetable oil, for frying Ketchup, for serving, optional Hot sauce, for serving, optional Instructions: Combine salmon, bell peppers, and onion in a bowl. Season with salt and pepper. Shape by hand into patties, as you would a hamburger. In a separate bowl, combine cornmeal and flour. Roll salmon patties in the cornmeal mixture. Heat about 1-inch of oil in a large, heavy skillet to 340 degrees F. Carefully place patties, in batches as necessary, in the hot oil and fry for 3 minutes on each side or until golden brown. Drain patties on paper towels. Serve with ketchup and/or hot sauce, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55263,"Lemon Oil Smashed Potatoes 3 pounds medium Yukon gold potatoes 3 tablespoons salt, plus additional for seasoning 1 tablespoon freshly ground black pepper 1/4 cup minced chives 2 tablespoons fresh thyme leaves, chopped fine 1 tablespoon fresh tarragon leaves, chopped fine 2 cups lemon extra-virgin olive oil Zest of 4 lemons, optional Instructions: In a large saucepan, add potatoes and water to cover by 1-inch. Bring to boil over high heat. Lower the heat to a simmer, and cook until tender, about 25 to 30 minutes. Dry by setting out on a board or in a colander. Quarter potatoes and set on a sheet pan in 1 layer to dry. Once they're dry, place potatoes in a bowl. Mash with a fork until broken up but not smooth. Add pepper, chives, thyme and tarragon. Season with salt. Mix well. Add the oil a half cup at a time. You may find you do not need all the oil. Add lemon zest, if using. Mix well. Chef's note: Cook the potatoes whole so they don't get water logged and dilute the flavor. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 55264,"Rice Pudding 3/4 cup Carolina rice 1 3/4 to 2 cups water 1 1/2 quarts milk 3 egg yolks 3/4 cup sugar 1 teaspoon vanilla extract 1/4 cup raisins soaked in water and then well drained Instructions: Cook rice in water at slow boil for 5 to 10 minutes to evaporate some water and soften rice. Pour in milk, cook uncovered on low heat until creamy in texture. Stir to avoid sticking. In a bowl, combine eggs and sugar. Remove rice from heat, stir in the egg-sugar mixture. Return the pot to the heat for 4 to 5 minutes. Turn off the heat. Stir in the vanilla and drained raisins. ","[Chardonnay, Riesling, Gewrztraminer]" 55265,"Caramel Corn with Peanuts and Dried Cherries 2 cups sugar 2/3 cups water 1 tablespoon butter 4 cups popped corn, see cook's note 1/2 cup toasted peanuts 1/2 cup dried cherries Instructions: Pour the sugar into the center of a deep saucepan fitted with a candy thermometer. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring until golden caramel, about 10 to 15 minutes and the temperature reaches 320 to 330 degrees F. Swirl the mixture occasionally to even out the color. Turn off the heat and stir in the butter then the popcorn, peanuts, and cherries. Pour onto a silpat or buttered sheet pan and let cool a few minutes then start breaking it up into clusters, working quickly, so it doesn't harden and you don't burn yourself. Store in an airtight container for up to 1 week. Notes: I use Black Diamond Popcorn with its petit size \hulless\ kernel. To pop corn properly, place the kernels in a heavy-bottomed large pot and cover them with oil. Put the lid on and cook on high until you hear the first pop. Immediately take it off the heat and let it sit 1 minute. Then return it to the heat and finish popping, shaking the pan the whole time. I don't know why this is better, but this is what my dad does, and his popcorn was always the best. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]

" 55266,"Vaca Frita with a Tropical Tuber Hash Cake and Caramelized Onions 2 1/2 pounds skirt steak, cut into 4 to 5-inch wide pieces with the grain 3 tablespoons freshly toasted and ground cumin 1 tablespoon freshly toasted and ground black pepper Canola oil 2 quarts meat broth, (or beef stock), warmed 2 ounces smoked bacon, rind removed, medium dice 2 tablespoons unsalted butter 4 cloves garlic, peeled and sliced thinly 1 large red onion, peeled and medium dice 1 large carrot, peeled and medium dice 2 stalks celery, washed and medium dice 1 bay leaf, broken 1 teaspoon kosher salt 1 teaspoon freshly toasted and ground cumin 1/2 cup fresh lime juice Hash Cake, recipe follows Caramelized Red Onions, recipe follows 3 large sweet potatoes 3 large boniato 3 large yucca 1/4 cup butter 3 tablespoons olive oil Kosher salt Freshly ground black pepper 3 ounces smoky bacon 1 tablespoon butter 1 yellow pepper, seeded and diced small 1 red pepper, stems and seeds discarded, diced small 1 poblano, stems and seeds discarded, diced small 4 jalapenos, stemmed, seeded, and minced 1 red onion, diced small 1/2 cup roasted garlic 1/4 cup sherry wine vinegar 1/2 cup chopped Italian parsley 1/4 cup chopped cilantro 2 tablespoons olive oil 2 tablespoons butter 2 red onions, peeled and sliced 1 tablespoon sugar 1/4 cup red wine vinegar Kosher salt and freshly ground black pepper Instructions: For the Marinade: Season the meat with cumin and black pepper. Sear it in high heat until nicely browned on all sides in a hot skillet with a touch of canola oil. Reserve. Heat the meat broth in a saucepan over low heat. Heat a large soup pot on medium heat with the bacon in it. Stir. When the bacon is almost cooked, add the butter. Allow the buttter to melt. Now add the garlic, red onion, carrot, celery, and bay leaf. Turn up the heat to fairly high. Cook about 10 minutes or until the point where some caramelization has occurred. Now add the broth and the skirt steak. Bring to a boil. Skim off any impurities and reduce the heat to medium-low. Cook for 1 1/2 hours. Strain off the broth through a fine strainer and reserve the meat in a bowl to cool slightly. Discard the vegetables. Reduce the cooking broth to a fairly intense consistency and reserve. Place each piece of meat on a cutting board and cover it with plastic wrap. Pound the meat with a hammer to cause the meat to separate into strands. Pull the meat apart and put it in a bowl. Mix the marinade ingredients together well and add them to the shredded meat. Allow the marinade to season the meat overnight in the refrigerator. The next day: Discard the marinade and allow the meat to warm up a little before cooking it for the second time. Heat a large skillet. Add a little light cooking oil and fry the meat in it, stirring well, until crispy and brown. Season with salt and pepper. Reserve the meat in a bowl. \Dress\ the shredded cooked strands of meat in a ratio of 17 ounces of meat to 5 ounces of the reduced broth. (Reserve the extra broth to spoon around the hash cake.) Reserve. Form the hash cake in the bottom of each serving dish. Top with the Caramelized Onions and the cooked meat. Serve with more of the broth. Preheat the oven to 375 degrees F. Peel, dice, and blanch the sweet potato, bonito, and yucca. Toss with the butter, olive oil, salt, and pepper. Oven roast until all are easily pierced with a small knife. Place them in a bowl. Saute the bacon until it starts to crisp. Add the butter and vegetables and saute. Remove from the heat while still al dente. Mix together the roasted garlic, vinegar, parsley, and cilantro. Toss with the roasted potatoes and the sauteed vegetables. Reheat in the oven to order. Heat a large saute pan over high heat. Add the olive oil and butter. When it begins to foam, add the onions and stir well once to coat. Now let it caramelize nicely, stirring and pushing the onions around only a little bit from time to time. When the onions are nicely colored, about 8 to 10 minutes, turn the heat down to medium and cook another 10 minutes. Now sprinkle the sugar over them. Stir gently again and let cook for 1 minute. Now add the vinegar and stir 1 last time. Let reduce until almost no liquid remains, about 1 to 2 minutes. Season the onions and remove them to a bowl until needed. Keep warm. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 55267,"Breakfast Burritos 4 large whole-wheat tortillas One 10-ounce package fully cooked breakfast sausage links (I like Jimmy Dean's turkey sausage)
6 large eggs (or substitute 6 large egg whites)
1/4 cup chives, finely chopped
3 tablespoons whole milk or heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons salted butter
4 ounces sharp Cheddar cheese, grated
1/2 cup Pineapple Avocado Salsa, recipe follows 4 lime wedges Hot sauce, optional
2/3 cup grape tomatoes, chopped (10 to 12) 3/4 cup finely chopped pineapple
3 medium avocados, diced
1/2 finely chopped sweet onion, such as Vidalia
1/8 cup finely chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon crushed red pepper flakes
1/4 teaspoon garlic salt
Black pepper
Instructions: Preheat the oven to 250 degrees F. Place the tortillas on a baking sheet and heat in the oven until warmed through and softened, about 5 minutes. Meanwhile, using kitchen shears, cut the sausage links into 1/4-inch pieces. Heat a small skillet over medium-low heat until shimmering, about 2 minutes, then add the sausage and heat, stirring frequently, until warmed through, about 4 minutes. In a medium bowl, whisk the eggs. Add the chives, milk, salt, and pepper. In a medium nonstick skillet over medium heat, melt the butter, then add the egg mixture, and using a rubber spatula, push the eggs toward the center of the pan until the mixture is no longer runny. Add the cheese and gently toss until cooked to desired consistency. Divide the eggs evenly among the tortillas. Top with sausage and 2 tablespoons of the prepared Avocado Pineapple Salsa. Squeeze a lime wedge over the salsa, and add a dash of hot sauce if desired. Starting from one end, roll the tortilla once, then fold in the sides and continue rolling until fully enclosed. Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add black pepper to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 55268,"Marshmallow Fondant Giraffes 5 ounces mini marshmallows (2 2/3 cups) 8 ounces confectioners' sugar, sifted (2 cups), plus more for kneading Vegetable shortening, for kneading Yellow, black and brown gel food coloring Instructions: For the marshmallow fondant: Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes. Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.
Color three-quarters of the fondant deep yellow (6 or 7 drops), rolling and kneading to evenly incorporate the color. Work in a little confectioners? sugar if the moisture from the food coloring makes the fondant too soft. (Wear plastic, disposable gloves and wash your hands well between colors so as not to bleed colors.) Pinch off an almond-size piece of the remaining fondant and color deep black (about 2 drops) working in additional confectioners' sugar if needed. Coloring the remaining fondant brown (3 to 4 drops) working in additional confectioners' sugar if needed.
For the giraffe legs, head, neck and nose: Divide the yellow fondant into 6 pieces. Divide each piece in half. Roll half of the pieces into sets of long legs. Press each set together to join in a \v\ shape and transfer to a parchment-lined baking. sheet. Pinch off 2 small pieces from each of the remaining pieces. Form each of the large pieces into an egg shape with a short, stubby neck for the head and neck. Make a squareish nose for each head from 1 of the small yellow pieces and attach with a little water. Stick the heads on to the legs. Roll the remaining small yellow pieces out to about 1/4-inch-thick with a greased rolling pin and cut out 2 ears for each giraffe with the tip of a 1/2-inch round pastry tip. Make ridges in the ears with the back of a paring knife and press one side together to make the ears pointy. Brush the top sides of the heads with a little water and attach the ears, pressing slightly to adhere.
Pinch off 12 tiny pieces of black fondant and roll into balls. Press the balls onto the giraffes on top of the nose for eyes. Roll the remaining black fondant out to about ?-inch thick and cut out 12 foot pads with the 1/4-inch pastry tip. Press slightly to make larger and attach to the bottom of the feet, brushing with a little water if necessary. Press 6 small squares of brown to cover the tips of the noses and mark long nostrils. Pinch 12 tiny pieces from the brown and roll to make stubby antlers. Press on the tops of the heads, in between the ears. Roll the remaining brown fondant to about 1/4-inch-thick with a greased rolling pin (in a few pieces if it is sticky). Cut out body spots with the tip of a 1/4-inch pastry tip. Cut out face spots with the tip of a 1/8-inch pastry tip. Brush the giraffe very lightly with water and attach the spots all over.
Let the giraffes dry, uncovered, overnight.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 55269,"Baked Couscous with Spinach and Pine Nuts 1 cup couscous 1 1/2 cups boiling vegetable stock, or water 1/2 teaspoon salt 1/4 cup olive oil 3 garlic cloves, minced 1 large onion, diced 1 (28ounce) can tomatoes, finely chopped and drained (reserve 1/3 cup juice) 1 1/2 tablespoons minced fresh basil, or 1 teaspoon dried 1/3 cup pine nuts 5 cups (about 5 ounces) loosely packed fresh spinach, stems removed and leaves torn into small pieces Freshly ground black pepper to taste 1 cup grated Fontina cheese Instructions: Combine the couscous, boiling stock or water, and salt in a large bowl; cover with a plate. Let sit 5 minutes, then fluff with a fork. Preheat the oven to 375 degrees. Heat the olive oil in a large skillet over medium heat. Saute the garlic and onion 10 minutes, or until tender. Add the drained tomatoes and cook 10 minutes more, stirring frequently. Stir the tomato mixture into the couscous and mix in the reserved tomato juice, basil, pine nuts, raw spinach, and pepper. Spread half the couscous mixture into a 12 by 7 by 2-inch baking dish or other shallow (2 1/2 quart) baking dish. Sprinkle on the cheese, then top with the remaining couscous. Cover the dish with foil and bake 25 minutes, or until hot and bubbly. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 55270,"Mocha Madness Biscotti Pie 1 cup all-purpose flour 1/4 cup unsweetened cocoa, plus more for dusting 1/2 cup sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon, plus more for dusting 1 tablespoon strong coffee grounds 2 tablespoons walnuts 2 tablespoons mini chocolate morsels 2 tablespoons butterscotch morsels 2 teaspoons instant coffee 1 tablespoon warm water 2 eggs 1/4 cup Kahlua, divided 1/4 cup fat-free chocolate sauce, plus more for drizzling 4 cups low-fat coffee ice cream 2 cups fat-free whipped topping Instructions: Preheat oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray and set aside. In an electric mixer, combine the flour, 1/4 cup cocoa, sugar, baking soda, salt, 1/2 teaspoon cinnamon, coffee grounds, walnuts, chocolate morsels, and butterscotch morsels and mix until combined. In a medium bowl, whisk together the instant coffee and warm water. Add the eggs and 2 tablespoons of Kahlua and mix until thoroughly combined. Add egg mixture to the dry ingredients and mix until fully incorporated, forming a thick dough. Transfer dough to the springform pan, press to cover the surface evenly, and bake until firm and set, about 25 minutes. Remove from the oven and with a fork poke holes all over it. With a pastry brush, brush the remaining 2 tablespoons Kahlua over the warm crust. Repeat the same process with the chocolate sauce. Allow the crust to cool completely. Once cool, top with the ice cream and smooth out. Top with the whipped topping and smooth out. Place in the freezer and allow to freeze completely. Serve dusted with cinnamon and cocoa and a tiny drizzle of chocolate sauce. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]

" 55271,"Savory Tomato Shabu Shabu with Seafood Dippers 4 large tomatoes, seeds removed 4 cups vegetable stock 1 (1-inch) piece fresh ginger, sliced 2 tablespoon roughly chopped cilantro leaves 1/2 pound shrimp, peeled and deveined 1/2 pound salmon tail, sliced thinly 1/2 pound scallops, sliced in 1/2 Lemon Mayonnaise, for serving, recipe follows Ginger Cream, for serving, recipe follows 1/2 cup mayonnaise 1 large lemon, zested and juiced 2 hands fresh ginger, chopped into 1/2-inch pieces, skin on 1/2 cup mayonnaise Instructions: Place a blender onto the counter and add all 4 of the tomatoes and 1/2 cup of the vegetable stock. Cover and blend altogether until the tomatoes are completely pureed. Add the remaining vegetable stock and pulse for a few more seconds to combine. Place mixture into a saucepan or stove-top safe fondue pot, add the sliced ginger and roughly chopped cilantro, cover and place on medium heat until the mixture comes to a boil. While the sauce is heating, take the seafood out of the refrigerator and begin to arrange the fish on a plate. As soon as the sauce has come to the boil, transfer the pot onto the heat station on the table, and continue to keep the mixture at boiling point. If the liquid seems to have reduced, just add more vegetable stock. Take a skewer and a piece of fish, skewer the fish and dip it into the sauce. Wait just a few seconds and taste with dipping sauces. Serve the seafood dippers with Lemon Mayonnaise and Ginger Cream In a mixing bowl combine the mayonnaise, lemon zest and juice. Yield: 8 servings Prep Time: 10 minutes Difficulty: Intermediate In a food processor place both pieces of the ginger, pulse the ginger until it has become a pulp. Place the mayonnaise into a mixing bowl. Place a clean kitchen towel or cheesecloth over a bowl; transfer the pulp onto the towel. Pick up the towel by all 4 corners. Twist the kitchen towel very tightly over the mixing bowl, and let the ginger juice pour into the bowl. Stir in the mayonnaise, mix well and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 55272,"Kickin' Cranberry Cosmo Ice, as needed 5 ounces diet cranberry juice drink 1 1/2 ounces vodka 1 teaspoon lime juice Diet lemon-lime soda, optional Lime slice, for serving, optional Instructions: In a shaker filled with ice, combine cranberry juice drink, vodka, and lime juice. Shake it up and then strain into a large martini glass. Top with a splash lemon-lime soda and garnish with lime, if using. Enjoy!
","[Cabernet Sauvignon, Merlot, Pinot Grigio, Sauvignon Blanc]" 55273,"Corn and Tomato Pasta Salad Kosher salt 1 pound farfalle 1/4 cup white wine vinegar 1 tablespoon Dijon mustard Freshly ground pepper 2/3 cup extra-virgin olive oil 1 small shallot, finely chopped 1/2 teaspoon finely grated lemon zest 2 ears of corn, husked 2 cups assorted cherry tomatoes, halved or quartered if large 1/2 small bulb fennel, cored and sliced, plus 1/3 cup chopped fronds 1/2 cup fresh basil, roughly chopped 2 ounces goat cheese, crumbled Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and let cool to room temperature. Meanwhile, whisk the vinegar, mustard, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Slowly whisk in the olive oil until thick and smooth. Whisk in the shallot and lemon zest. Preheat the broiler. Place the corn on a baking sheet and broil, turning occasionally, until lightly charred on all sides, about 5 minutes. Let cool, then cut off the kernels. Add the pasta, corn, tomatoes, fennel slices and fronds to the vinaigrette. Stir in the basil and season with salt and pepper; toss to coat. Gently fold in the goat cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 55274,"Crustless Apple Pie with Granola Frozen Yogurt 1 1/2 cups vanilla frozen yogurt, slightly softened 1/4 cup granola, large clusters broken up
Cooking spray
2 large crisp apples, such as Jazz, Pink Lady or Gala
2 tablespoons unsalted butter 1/2 teaspoon apple pie spice
1/3 cup panko breadcrumbs
1/4 cup finely chopped pecans
2 tablespoons sugar
Instructions: Mix the frozen yogurt and granola together in a medium bowl. Freeze until firm, at least 1 hour. Preheat the oven to 400 degrees F. Spray a broiler-safe 8-inch square baking dish with cooking spray. Peel and core the apples, then cut them in half vertically. Place the apple halves, cut-side-down, on a cutting board and make 1/8-inch-thick crosswise slices, stopping before you cut through to the bottom to keep the halves intact. Arrange the apples in the prepared baking dish. Melt the butter and mix in the apple pie spice. Use half of the spiced butter to brush the apples and add to the bottom of the baking dish; reserve the other half for the crumb topping. Add 2 tablespoons water to the baking dish. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue to bake until the apples are just tender and golden brown, about 30 minutes more. Remove the dish from the oven and set aside until cool enough to handle, about 10 minutes. Preheat the broiler to high. Meanwhile, mix the remaining spiced butter with the panko, pecans and sugar. When the apples have cooled, gently separate each of the slices and spoon a small amount of the panko mixture in between. Sprinkle any remaining mixture on top. Broil the apples until the topping is golden brown, about 2 minutes. Serve warm with the granola frozen yogurt. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 55275,"Double Chocolate Brownies 6 ounces good quality bittersweet chocolate, plus 6 ounces 3 tablespoons butter 3/4 cup granulated sugar 3 1/2 tablespoons water 2 eggs 3/4 cup flour 3/4 teaspoon salt 2 cups walnuts, coarsely chopped (optional) Instructions: Preheat oven to 325 degrees F. In a medium saucepan, combine 6 ounces chocolate with butter, sugar, and water. Cook over low heat, stirring, until melted. Set aside to cool a bit. Break up the remaining chocolate and stir into melted chocolate mixture. Whisk in eggs, flour, and salt. Add walnuts if desired. Batter will be thick and lumpy. Spray a 9-inch square pan with non-stick spray and scrape batter into pan. Bake for 30 to 35 minutes. Set on rack to cool. Garnish with powdered sugar. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 55276,"Halloween Boo-Scotti 2 cups sifted all-purpose flour 1 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup plus 1 1/2 cups whole blanched almonds, toasted 2 eggs 2 tablespoons Grand Marnier or thawed orange juice concentrate 2 teaspoons freshly grated orange zest 1 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 12 ounces white chocolate, melted Candy corn, licorice buttons, chocolate chips, raisins, colored sugar, etc. for decorating Instructions: Preheat the oven to 375 degrees F. Butter a large sheet pan.
Into a large bowl, sift together the sifted flour, sugar, baking powder, soda, and salt. Transfer 1/2 cup of the mixture to a food processor. Add 1/3 cup of the toasted almonds to the food processor and pulse until fine and powdery, about 45 seconds. Return this mixture to the dry ingredients, stir in the whole almonds, and mix.
In a small bowl, whisk the eggs, Grand Marnier, zest, vanilla, and almond extract. Stir into the dry ingredients. The dough may seem dry, but it will moisten as you mix. Mix until smooth. Turn the dough out onto a lightly floured work surface and knead it a few times just to bring the dough together. Divide into 2 equal pieces. Wet your hands and use them to shape each piece of dough into a flattened log about 8 inches long by 3 inches wide and 1 inch high.
Transfer the logs to the prepared pan, leaving at least 3 inches between the logs (they will spread during baking). Bake until light golden brown, 25 to 30 minutes, rotating the pan after 15 minutes to ensure even baking.
Let cool 15 minutes on the pan. Reduce the oven temperature to 300 degrees F. Carefully transfer the logs to a cutting board. Wipe off the pan and butter it again.
Using a serrated knife, cut the logs into 1/2-inch-thick slices, discarding or snacking on the ends. Arrange the slices on the sheet pan cut-side up. Bake until toasted, 20 to 25 minutes. Turn the oven off, prop the oven door open, and let cool completely in the oven.
Meanwhile, in the top of a double boiler (or in a bowl) set over hot (not boiling or simmering) water; slowly melt the white chocolate, stirring often.
Line a sheet pan with waxed or parchment paper and transfer the melted white chocolate to a small bowl. Dip 2 inches of the end of each cookie into the white chocolate and turn chocolate-side-up so that the chocolate drips unevenly down the cookie. The chocolate-covered end of the biscotti is its head; the uneven edge is the bottom edge of the ghost's \sheet.\ Lay them on the waxed paper as they are dipped.
While the chocolate is still warm, decorate the chocolate covered ends with little ghost faces, using small candies, licorice, candy corn, chocolate chips, raisins, or sprinkles. If necessary, snip the candies to make them smaller. Sprinkle orange, yellow, or black sugar on the top edges of the biscotti for hair or all over the ghost's face. Let cool on wire racks until set. Store in an airtight container. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55277,"Brownies with Brandy Whipped Cream 1 pound salted butter, plus more for pan 1 pound semisweet chocolate chips, plus 12 ounces, divided 6 ounces unsweetened chocolate 6 large eggs 3 tablespoons instant coffee 2 tablespoons pure vanilla extract 2 1/4 cups sugar 1 1/4 cups all-purpose flour, divided, plus more for baking sheet 1 tablespoon baking powder 1 teaspoon fine salt 1/2 cup heavy whipping cream 2 tablespoons sugar 1 1/2 teaspoons brandy extract (substitute brandy if necessary) Instructions: Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1-inch baking sheet. In a medium bowl add the butter, 1 pound of chocolate chips, and the unsweetened chocolate and put over a pot of simmering water. Stir together until the butter and the chocolate melts. Remove the bowl from the pot and allow it to cool slightly. Add the eggs, instant coffee, vanilla, and sugar to a large bowl and mix, with a fork, to combine. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together 1 cup of the flour, the baking powder, and salt. Add to the cooled chocolate mixture and mix to fully incorporate. Add the remaining 12 ounces of chocolate chips to a medium bowl with the remaining 1/4 cup flour, then add them to the chocolate batter and fold in to incorporate. Pour the mixture into the baking sheet. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for 15 more minutes. Gently poke the brownies with a toothpick or a thin knife, and if the pick comes out clean, remove the pan from the oven. Let the brownies cool, then cut into serving pieces. Whipped cream: In a medium-size metal bowl, whip together the cream, sugar, and brandy extract until the cream has thickened to desired consistency. Do not over whip. Serve the brownies with the whipped cream. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 55278,"Pecan Palmiers 1/3 cup pecans 4 tablespoons unsalted butter, at room temperature 1 teaspoon pure vanilla extract 2 tablespoons packed light brown sugar 1 tablespoon all-purpose flour Pinch of kosher salt 1/4 cup turbinado sugar 1 sheet frozen puff pastry, thawed (half of a 17-ounce package) 1 large egg, lightly beaten Instructions: Position oven racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Spread the pecans on a baking sheet and bake on the upper rack until lightly toasted, about 5 minutes; let cool completely. Mix the butter and vanilla in a small bowl with a rubber spatula until smooth; set aside. Put the pecans, brown sugar, flour and salt in a mini food processor and pulse until finely ground. Spread the turbinado sugar on a work surface and top with the puff pastry. Press to coat the pastry in sugar, then flip the pastry and roll out into a 12-inch square. Spread the butter mixture almost to the edge of the pastry, then sprinkle with the pecan mixture, pressing gently to adhere. Using your hands, roll 1 side of the pastry into the center, then roll the opposite side into the center to meet. Trim the ends of the roll. Line 2 baking sheets with parchment paper. Cut the dough crosswise into 1/2-inch-thick pieces. Arrange about 2 inches apart on the prepared baking sheets. Brush with the beaten egg. Bake until golden, 7 to 10 minutes. Carefully flip the cookies using a thin metal spatula, switch the pans and continue baking until the cookies are crisp and golden, 7 to 10 more minutes. Let cool completely on the baking sheets. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55279,"Tequila Bandito Mangoes and Bananas Foster 1 pint vanilla ice cream 1/4 cup unsalted butter 1/4 cup light brown sugar 1 mango, peeled, pitted, and cut into large chunks 2 to 3 bananas, peeled and cut crosswise into quarters 1/4 cup tequila 1/4 cup heavy cream 1 lime, juiced Instructions: Scoop the ice cream into chilled bowls and set aside in the refrigerator. In a large saute pan, over medium-high heat, stir the butter and sugar to form a smooth syrup. Add the mango and baste for 1 minute. Add the bananas and baste for another minute. Carefully pour in the tequila and let warm for a few seconds. If it does not burst into flames spontaneously, ignite with a match. Gently swirl the pan and baste the bananas until the flames die out. Add the cream and cook for 1 more minute. Add the lime juice and give everything a final swirl together. Place the fruit around each ice cream scoop and spoon sauce over the top. Serve at once. ","[Rioja, Tempranillo, Pinotage, Merlot]" 55280,"Peanut Butter-Chocolate No-Bake Cookies 2 cups sugar 1/2 cup milk 1 stick (8 tablespoons) unsalted butter 1/4 cup unsweetened cocoa powder 3 cups old-fashioned rolled oats 1 cup smooth peanut butter 1 tablespoon pure vanilla extract Large pinch kosher salt Instructions: Line a baking sheet with wax paper or parchment. Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine. Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 55281,"Fruit Cocktail, Sangria Style 1/4 bottle red wine 8 cloves 1/4 cup sugar 1 teaspoon cinnamon 1 pear, diced 1 orange, peeled and diced Whipped cream Cocoa powder Instructions: Add red wine in a pot over low heat, add cloves, sugar, to taste, and cinnamon. Bring to a simmer and cook just until all of the sugar is dissolved. Remove from the heat and chill the wine.
In large martini glass, place the diced mixed fruits, then pour red wine to 3/4 of the glass. Add whipped cream over the fruits and sprinkle cocoa powder. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 55282,"Kabocha Squash Red Curry 2 tablespoons unsalted butter 1 carrot, cut into 1/2-inch dice 1/2 Spanish onion, cut into 1/2-inch dice 2 tablespoons finely minced fresh ginger 4 cups 1-inch-dice kabocha squash (from about 1 peeled squash) Kosher salt and freshly ground black pepper 4 cloves garlic, minced
2 tablespoons Thai red curry paste
Two 13.5-ounce cans coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 cup fresh spinach
Cooked long-grain rice (preferably jasmine), for serving 1/2 cup peanuts, toasted
1/2 cup fresh cilantro leaves
1/4 cup pomegranate seeds
Lime wedges, for serving
Instructions: Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes. Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach. Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55283,"Cookie Cookie Butter Pudding 2 cups whole milk 1/2 cup sugar 2 tablespoons cornstarch 1/8 teaspoon kosher salt 1 large egg 1 tablespoon unsalted butter 1 tablespoon pure vanilla extract 1/4 cup cookie butter About 3/4 cup crumbled chocolate chip cookies Instructions: Bring 1 cup of the milk to a boil in a medium saucepan over medium heat. Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time to avoid lumps, then whisk in the egg. When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Stir in the cookie butter. Divide the pudding among four to six 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the cookies. Top with additional cookies. Cover with plastic wrap and refrigerate until fully set, about 2 hours. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 55284,"Molho de Pimenta e Limo cl and Lime Sauce 5 preserved malagueta peppers, minced (see Note) 1 teaspoon salt 1 small white onion, very finely chopped 1 large clove garlic, minced Juice of 3 limes Instructions: Place the malagueta peppers and salt in a mortar and crush them together with a pestle, or pulse to a thick paste in a food processor. Gradually add the onion and garlic and continue to mash or pulse into a paste. Add the lime juice to the paste and mash or pulse again until you have a liquid sauce. Cover with plastic wrap and allow to stand at room temperature for 30 minutes, then serve.
","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 55285,"Blueberry Goat Cheese Pie 2 cups all-purpose flour 1/2 cup (1 stick) cold margarine, cubed 1 tablespoon sugar Pinch of salt Cold water 1/2 cup soft goat cheese 1/2 cup heavy cream 1 large egg 1/2 cup light brown sugar 1/4 cup all-purpose flour Pinch of salt 1 tablespoon finely chopped fresh basil 5 cups fresh blueberries 1 cup sliced almonds 1/2 cup sugar 13 cup margarine, melted Instructions:

1. For the crust: Combine the flour, margarine, sugar, and salt in a large bowl. Work with your fingers gathering and crumbling until you have a crumbly mixture about the size of peas.
2. In 2-tablespoon amounts (about 1/2 cup total), slowly add cold water, gently incorporating by hand. As soon as the dough comes together in a ball, wrap in plastic wrap and chill for 30 minutes.
3. For the filling: Mix together the goat cheese, heavy cream, egg, brown sugar, flour, salt, and basil in a bowl. Add the blueberries and combine; the texture will be like a thick cake batter.
4. For the topping: Mix together the almonds, sugar, and margarine in a bowl and set aside.
5. Preheat the oven to 350 degrees F. Roll out the dough on a floured surface to 18-inch thickness and place into a 10-inch pie pan. Trim and crimp the edges and prick the bottom of the crust with a fork. Par-bake the crust for 15 minutes, or until firm. Let cool slightly. Pour the filling into the crust and sprinkle the topping over the top. Bake for 35 to 40 minutes, until slightly bubbling and the crust is browned, rotating the pie halfway through. Let the pie cool for 30 minutes on a wire rack before serving so the filling can firm up. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 55286,"From the Pantry: Creamy Mushroom Pasta Kosher salt 8 ounces bow tie pasta One 12-ounce can evaporated milk 1 cup low-sodium chicken broth 2 tablespoons olive oil 2 tablespoons all-purpose flour 1 tablespoon Dijon mustard 1 1/2 teaspoons granulated garlic 1/2 teaspoon Worcestershire sauce 1/2 teaspoon sweet paprika, plus more for sprinkling Two 4.5-ounce jars sliced mushrooms, strained and rinsed 2 teaspoons sherry vinegar or white wine vinegar Freshly ground black pepper Dried dill, dried chives or dried parsley, for sprinkling Instructions: Bring a large pot of salted water to a boil. Add the pasta, and cook according to package directions. Strain and set aside. Meanwhile, bring the evaporated milk, chicken broth, oil, flour, mustard, garlic, 3/4 teaspoon salt, Worcestershire and paprika to a boil in a large skillet. Reduce the heat and simmer, whisking constantly, until the sauce is just thicker than heavy cream, 8 to 10 minutes. Add the mushrooms, vinegar and several grinds of pepper, and simmer for 1 minute. Stir in the pasta. Divide among 4 shallow bowls, and sprinkle each with a little paprika, dill and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 55287,"Oatmeal Cookies 1 cup light brown sugar 1 stick butter, softened 1 egg 1 teaspoon vanilla 1 tablespoon milk 1 1/4 cup flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup uncooked rolled oats 1 cup raisins, soaked for 10 minutes in hot water and drained Instructions: Preheat oven to 350 degrees. In a large bowl, cream together the brown sugar and butter. Mix in the egg, vanilla and milk. Stir in the flour, baking powder and soda and salt until well combined. Stir in the oats and the raisins. Grease a cookie sheet and drop batter using a spoon. Bake for 8 to 10 minutes or until golden brown. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 55288,"Smoked Salmon on Potato Pancakes with Dill Creme Fraiche 1 cup all-purpose flour 1 1/2 pounds Yukon gold potatoes, rinsed and roughly chopped 2 large eggs 1/2 cup chopped shallots Kosher salt and freshly ground black pepper Canola oil 1 pound thinly sliced smoked salmon Dill Creme Fraiche, recipe follows 3 ounces fresh salmon roe 3 tablespoons chopped fresh dill 1 cup creme fraiche 2 tablespoons chopped fresh dill 1 teaspoon lemon juice Salt and freshly ground black pepper Instructions: In the bowl of a food processor, add the flour, potatoes, eggs, and shallots. Pulse until everything is blended but the consistency of the batter is chunky. Season, to taste, with salt and pepper. In a large skillet over medium-high heat, add a thin layer of oil. Pour about 1 tablespoon of the batter into the skillet for each pancake. Cook until lightly browned on both sides. Remove the pancakes from the pan to serving platters and allow them to cool to room temperature. To serve, top each pancake with a small slice of smoked salmon, then about a teaspoon of Dill Creme Fraiche, then top with 1/2 teaspoon of salmon roe in the center. Garnish with chopped fresh dill and serve. Dill Creme Fraiche: Stir all ingredients together in a bowl and refrigerate until ready to use. Yield: 1 cup ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55289,"Sloppy Lasagna 2 pounds curly edge lasagna noodles Salt 2 tablespoons extra-virgin olive oil 2 pounds ground beef, pork and veal mix 1 medium onion, finely chopped 1 small carrot, grated or finely chopped 3 to 4 cloves garlic, finely chopped or grated 2 fresh bay leaves Freshly ground black pepper 2 pinches ground cinnamon 3 tablespoons tomato paste 1 cup white wine 1 (28-ounce) can San Marzano tomatoes A handful basil leaves, torn 4 tablespoons butter 4 tablespoons all-purpose flour 2 to 2 1/2 cups milk, eyeball the amount Freshly grated nutmeg, to taste 1 1/2 cups grated Parmigiano-Reggiano 2 cups fresh ricotta cheese Instructions: Bring a large pot of water to a boil over medium heat. Break all of the pasta sheets into irregular, larger than single bite-sized pieces. Salt the water, then add the pasta and cook to a little shy of al dente. Drain and set aside in a large bowl. Heat the extra-virgin olive oil in a heavy bottomed pot or large skillet over medium heat. Add the meat, press it into an even layer and brown it for 3 to 4 minutes before moving. Turn the meat and add the onions and grated carrot. Stir and cook a few minutes to soften, then add the garlic, bay leaves, salt and pepper, to taste, and the cinnamon. Cook for a couple of minutes, then stir in the tomato paste, wait for 1 minute then add the wine. Reduce for a minute more, then add the tomatoes, breaking them up as you stir. Reduce the heat to a simmer and add the basil. While the sauce simmers, in a medium sauce pot, melt the butter over medium heat and whisk in the flour. Cook for 1 minute, then whisk in the milk and nutmeg, and season with salt, pepper, to taste. Let cook for a couple of minutes to thicken, then stir in 1/2 cup of the grated cheese and turn off the heat. Heat a broiler. Add the meat sauce to the bowl with the pasta and toss. Layer half of the pasta into a lasagna pan and scatter with dollops of fresh ricotta cheese. Top with remaining pasta. Pour the white sauce over the pasta and scatter the remaining 1 cup of the grated cheese over the top. Put under the broiler to brown and bubble. Remove from the broiler and serve. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 55290,"Mushroom-Stuffed Quail 8 (3 1/2 ounce) boned quail 2 tablespoons Creole seasoning Mushroom Stuffing, recipe follows 4 tablespoons melted butter Truffle Sauce, recipe follows 2 tablespoons olive oil 1/4 cup minced shallots 1 tablespoon minced garlic 2 pounds assorted mushrooms, such as button, shiitake, wood ear, and chanterelles, stems trimmed and roughly chopped 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup dry white wine 1/2 cup packed grated Parmesan 1/4 cup fine bread crumbs 1 tablespoon chopped fresh parsley leaves 1 tablespoon chopped fresh basil leaves 1 tablespoon chopped fresh oregano leaves 1 cup white wine 1/2 pound butter, at room temperature 1/4 cup white truffle oil 1 tablespoon minced shallots 1 teaspoon chopped garlic Salt Freshly ground white pepper 1/2 cup heavy cream 1 small black truffle Chives, for garnish Instructions: Preheat the oven to 400 degrees F. Lay the quail skin side down on a baking sheet and season lightly with 1 tablespoon of the Creole seasoning. Insert 1 portion of the mushroom stuffing into the cavity of each quail and wrap the bird around it. Replace each bird on the baking sheet, breast side up. Brush the butter over the quails and season with the remaining tablespoon of Creole seasoning. Roast until the birds are tender and golden brown, 25 minutes. Remove from the oven and serve 2 quails per person. Serve with Truffle Sauce. Heat the oil in a large, heavy skillet over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize. Add the wine and cook, stirring to deglaze the pan and until the liquid has almost all evaporated, about 5 minutes. Remove from the heat and transfer the mushrooms to the bowl of a food processor. Add the cheese, bread crumbs, parsley, basil, and oregano, and process on high speed to a thick paste. Transfer to a bowl and divide into 8 equal portions. With your hands, pack each portion into a tight ball. Set aside until ready to stuff the quail. In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives. ","[Chardonnay, Pinot Grigio, Barolo, Tempranillo]

" 55291,"Bora Bora Banana Split with Chocolate Rum Fudge Sauce 2 ripe bananas 1 ripe pineapple 1 cup sugar 1 cup amber rum Chocolate Rum Fudge Sauce, recipe follows 1 cup heavy cream and 1 tablespoon confectioners' sugar whipped to soft peaks Plantain Crisps, recipe follows Coconut Sorbet, recipe follows 1 cup white sugar 1/2 cup good quality Cocoa Powder 4-ounces unsalted butter 1 cup dark rum 1 cup heavy cream 1 tablespoon vanilla extract 1/2 cup vegetable oil 2 green plantains, cut into thin slices lengthwise Sugar Ground cinnamon 1 can Coco Lopez 1 can unsweetened coconut milk 1 can water 2 tablespoons lime juice Instructions: To assemble the banana split, slice the bananas lengthways and cook in a saute pan with a little butter. Peel the pineapple and cut into 1-inch rings. Remove the core. Add the pineapple to pan and cook until both are golden brown. Add the sugar and the rum. Flambe and stand aside. Place on the plate, bananas first, face up. Top with the pineapple ring. Pour any pan juices over the fruit. Drizzle a little of the Chocolate Rum Sauce over the dessert and the plate. Garnish with whipped cream and plantain chips. Serve with Coconut Sorbet. Bring all ingredients to a gentle boil, cool and reserve until needed. Heat the vegetable oil in a large saute pan until approximately 350 degrees. Fry the plantain slices until golden brown and crisp. Remove from the oil and dust with sugar and cinnamon. Drain on paper towels, and reserve for garnish. Mix all ingredients together in bowl. Transfer to freezer friendly container and freeze until set. Serve with the banana split or enjoy alone. ","[Riesling, Moscato, Tawny Port, Brandy]" 55292,"DiPasquale's Arancini 1/2 cup minced onion, celery and carrot (mix together) 3 tablespoons olive oil 1 pound ground beef Salt and freshly ground white pepper 4 ounces tomato paste 1/2 cup sweet peas 3 tablespoons extra-virgin olive oil 1 pound arborio rice 1 package saffron powder 46 ounces chicken broth 3 ounces grated Parmesan Freshly ground black pepper Mozzarella (1/2-inch cubes) 1 cup all-purpose flour 1 1/4 cups warm water Salt and freshly ground white pepper Breadcrumbs, for coating Vegetable oil, for frying
Instructions: Saute the onion, celery and carrot with the olive oil until translucent. Add the ground beef and season with salt and white pepper to taste. Once the beef is added, with a wooden spoon, break down any chunks; the beef should be as fine as possible. Add the tomato paste. Once the ground beef and tomato paste begin to simmer, turn down the heat to low and cook for 30 minutes. If the mixture begins to stick, add a touch of water. Add the peas once cooked. Let cool in refrigerator for at least 2 hours. Heat the extra-virgin olive oil in a medium skillet over medium heat. Add the rice and stir until evenly coated with oil. Add the saffron and half of the chicken broth, stirring continually. Once the broth has been absorbed, continue to add small increments of broth, still stirring continually. Once all of the broth has been absorbed, add the Parmesan and pepper; the rice should be tender but \al dente.\ Pour the rice onto a baking sheet and place in the refrigerator for at least 2 hours. The rice should be able to form into a ball once cooled properly. Take a handful of cooled rice, flatten while forming an indentation in middle of the ball. Take a teaspoon or so of the cooled meat mixture and a mozzarella cube and place in the indentation of rice. Take another half handful or so of rice and finish forming the rice ball. Repeat with the remaining ingredients until all the rice balls are formed. Combine the flour, 1 1/4 cups of warm water and a pinch of salt and pepper. Dip each of the rice balls in the flour mixture to evenly coat, then coat with plain bread crumbs. In a deep-fryer, fry the rice balls on medium to high heat until golden brown. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 55293,"Roasted Sausage and Bell Peppers 1 tablespoon butter 1 tablespoon olive oil 1 1/2 pounds large Italian sausage links 1 1/2 large onions, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 4 large russet potatoes, scrubbed and washed, cut into 1-inch pieces 2 large garlic cloves, chopped 1 cup white wine Salt and freshly ground cracked black pepper Instructions: Preheat oven to 350 degrees F. In large frying pan over medium heat, melt butter and olive oil and fry Italian sausage until brown on all sides. Place sausage in a casserole dish and add the onions, bell peppers, potatoes, garlic, wine and salt and pepper, to taste. Bake for 45 minutes or until potatoes are tender when pierced with a fork. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 55294,"Linguine with White Clam Sauce 1/2 pound linguine 36 littleneck clams 2 tablespoons olive oil 1/2 tablespoon parsley, minced 1 anchovy fillet, chopped 3/4 cup white wine Instructions: Cook linguine according to directions on box. Clean clam and let sit in a tub of water. In large pot heat oil. Add garlic and cook for 30 seconds. Add parsley, anchovy and white wine. Let simmer. Drain clams and add to pot. Cover to steam. Once clams have opened, serve over pasta. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 55295,"Braised Lamb Stew 3 tablespoons olive oil, divided 1/4 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/8 teaspoon cayenne pepper 1/2 teaspoon ground cardamom 1 teaspoon kosher salt 2 1/2 pounds boneless lamb shoulder or boneless leg of lamb, 1 1/2-inch cubes 1 onion, cut into 1-inch cubes 3 carrots, roughly diced 3 cloves garlic, minced 1 tablespoon ginger, minced 1 tablespoon tomato paste 1 (14.5-ounce) can chickpeas, drained 1 lemon, zested 2 cups chicken stock 1 cup dried apricots 1 tablespoon honey 2 tablespoons freshly chopped cilantro leaves Instructions: In a mixing bowl add 2 tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt. Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil. Add the cubed lamb to the bowl and toss around to coat well. Cover and set aside. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and sweat for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Stir in the tomato paste and chick peas, then return the lamb to the pot and stir in the lemon zest, chicken stock, apricots, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender. Sprinkle the stew with chopped fresh cilantro and serve right out of the pot. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 55296,"Mississippi Mud Pie Spiked Milkshake Shots 1 pint chocolate ice cream, slightly softened 1 pint coffee ice cream, slightly softened
1/2 cup bourbon
1/2 cup very cold whole milk
1/4 cup plain or chocolate-covered espresso beans, crushed with a mortar and pestle
12 marshmallows, toasted over the grill embers
Instructions: Combine the chocolate and coffee ice creams, bourbon and milk in a blender and blend until smooth. Pour into small glasses. Sprinkle some crushed espresso beans on top. Tear the marshmallows a bit to expose the gooey insides, and put two on top of each glass. ","[Bourbon, Brandy, Rum]" 55297,"Polenta with Corn 2 cups milk 1 bay leaf
Kosher salt
1 cup quick-cooking polenta
2 ears of corn, kernels only, core removed
1/2 cup grated Parmesan
1/4 cup mascarpone
Instructions: In a medium-size saucepan, bring the milk, 2 cups water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached 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. Add the corn and stir to combine. When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmesan and mascarpone. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 55298,"Venison Curry Meatballs in Sun-Dried Tomato Phyllo Cups 1 pound ground venison 2 teaspoons curry powder 1 medium onion, finely chopped 2 cloves garlic, finely chopped 2 teaspoons fresh parsley leaves, chopped 1 teaspoon fresh rosemary, chopped 2 eggs Salt and freshly ground black pepper 16 sun-dried tomato phyllo cups (available at gourmet stores) 1 jar chutney (approximately 8 ounces) (recommended: Major Grey's) Instructions: Preheat oven to 350 degrees F. Mix together venison, curry powder, onion, garlic, parsley, rosemary and eggs. Roll into small cocktail-sized meatballs. Place on a baking sheet, and bake in oven until brown and cooked through, about 20 to 25 minutes. Let rest. Take sun-dried phyllo cups, spoon chutney into each cup, place meatball on top and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 55299,"Mini Kale Shakshuka 2 tablespoons olive oil 6 cloves garlic, minced 1 1/2 teaspoons sweet paprika 1 pound kale, stemmed and coarsely chopped Kosher salt 1/2 cup chicken or vegetable stock 4 ounces feta cheese, crumbled Freshly ground black pepper Pinch of red pepper flakes Juice of 1/2 lemon 6 large eggs Greek yogurt Za'atar spice Fresh flat-leaf parsley, chopped Crusty bread Instructions: Preheat the oven to 350 degrees F. In a medium cast-iron cocotte, heat the oil over medium heat. Add the garlic and paprika and cook, stirring, for 30 seconds. Add the kale in 2 or 3 batches, allowing it to wilt slightly between batches so it all fits in the pot. Add a good pinch of salt and cook, stirring often, until the kale is softened, 7 to 9 minutes. Stir in the stock and cook until slightly reduced, about 5 minutes more. Add the cheese, a few turns of black pepper, a pinch of red pepper flakes and the lemon juice. Taste and adjust the seasoning as desired. Distribute the kale mixture among 6 mini cast-iron cocottes and create a well in the center of each. Crack an egg into each well. Bake, uncovered, until the whites are cooked but the yolks are still runny; check for doneness at 12 minutes. Top each cocotte with a drizzle of yogurt and a sprinkle of za'atar, parsley, salt and pepper. Serve immediately with crusty bread. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 55300,"Bone-In Rib-Eye with Black Truffle Mashed Potatoes, Roasted Shallot and Beurre Rouge 1 pound Yukon gold or other yellow potatoes (about 4), peeled and diced Kosher salt 1 1/2 cups heavy cream 4 tablespoons unsalted butter 2 sprigs fresh thyme 1 ounce black truffle 1 teaspoon extra-virgin olive oil One 2 1/2-inch bone-in rib-eye steak Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 large shallots, halved 1 stick (8 tablespoons) unsalted butter, cut into pieces 1 small bunch fresh thyme Juice of 1/2 lemon 2 tablespoons extra-virgin olive oil 1 shallot, sliced into rings 1 small bunch fresh thyme 3 cups red wine (I used Cabernet Sauvignon) 1 cup demi-glace 1 tablespoon red wine vinegar Kosher salt and freshly ground black pepper 4 tablespoons cold unsalted butter, diced into cubes Watercress, for garnish Instructions: For the potatoes: Place the potatoes in a large pot of water seasoned with a couple pinches of salt. Bring to a simmer and cook until the potatoes are soft, 7 to 8 minutes. Meanwhile, put the cream, butter and thyme in a medium saucepan. Shave 4 to 5 slices from the truffle and add them and any broken-up parts to the cream mixture. Bring to simmer over medium heat, then cook on low to infuse the cream. Strain the potatoes. Put them through a ricer and back into the pot. Finely grate the remaining truffle on a rasp grater into the potatoes. Gradually strain the infused heavy cream into the mashed potatoes. Season with salt and a drizzle of olive oil. Stir well with a wire whisk. For the steak: Preheat the oven to 400 degrees F. Dry the steak off on both sides very well and sprinkle liberally with salt and pepper. Heat the olive oil in a large saute pan over high heat. Once the oil starts to smoke, sear the steak until a nice brown crust forms, 2 to 3 minutes per side. Add the shallots cut-side down in the residual fat in the pan and cook to caramelization, 3 to 4 minutes. Remove the shallots and steak and drain the fat from the pan. Return the steak to the pan over medium heat. Add the butter and thyme and cook until the thyme starts to pop and fry. Baste the steak with the butter and thyme mixture. Add the shallots back to the pan and Finish with the lemon juice. Transfer the steak to a baking sheet lined with a rack and smother in the caramelized shallots, butter and thyme mixture. (Reserve the pan it was cooked in to make the sauce.) Transfer the baking sheet to the oven and roast until medium-rare and an instant-read thermometer inserted in the center (do not touch bone) reads 132 degrees F, about 15 minutes. Let the steak rest before slicing. For the sauce: Add the olive oil, shallots and thyme to the drippings in the pan and saute over medium heat until the shallots are translucent, 3 to 4 minutes. Deglaze the pan with the red wine, then turn the heat down to medium and reduce the wine by two-thirds, about 8 minutes. Add the demi-glace and red wine vinegar and season with salt and pepper. Whisk in the cold butter in, one piece at a time, to mount the sauce. Strain the reduction, removing the shallots and thyme. Return the reduction to the pan and warm over low heat. Serve the potatoes and steak with the beurre rouge. Garnish with the reserved caramelized shallots and some watercress. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Barolo]" 55301,"Emoji Pizza 4 sandwich-size slices deli pepperoni 2 English muffins, split in half
1/4 cup pizza sauce
8 slices yellow American cheese
Instructions: Preheat oven to 400 degrees F. Slice 2 pepperoni slices in half for the emoji mouths. Cut out 8 hearts from the remaining 2 slices of pepperoni with a small heart-shaped cutter for the emoji eyes. Place the English muffin halves on a baking sheet and bake until lightly toasted, 5 to 6 minutes. Spread 1 tablespoon of pizza sauce on each English muffin. Top each with 2 slices of cheese. Arrange the heart eyes and mouth on each pizza. Return to the oven until the cheese is melted, 7 to 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 55302,"Jewish Pizza 15 ounces bread flour 1 3/4 teaspoons salt 1 1/2 teaspoons honey 7 1/2 ounces water 1/2 teaspoon yeast 1 tablespoon olive oil 6 tablespoons chili oil 1/4 cup red onion, sliced 1 cup creme fraiche 4 tablespoons fresh dill, roughly chopped 30 smoked salmon slices 1/8 cup chopped chives 15 ounces black caviar, such as Romanoff lumpfish Instructions: In the bowl of a standing mixer, combine the flour, salt, honey, and water and mix for 2 minutes on low speed to form a ball. Add yeast and continue to mix for an additional 6 minutes. Add the olive oil and mix until fully incorporated. Portion dough into 5 (4 1/2 ounce) pieces, and form into tight balls. Refrigerate for 1 hour, to proof. Preheat oven to 425 degrees. Pound out dough to release air bubbles, and form dough into discs. Brush each disk with chili oil. Place onions on dough. Bake in oven for 7 to 10 minutes, or until golden in color. Remove from the oven. Spread each pizza with creme fraiche, and sprinkle with dill. Place salmon over pizzas, and sprinkle with chives. Slice pizzas into 6 slices and add 1 tablespoon caviar to each slice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55303,"Almond Cream Sandwiches 1 cup butter 2 cups flour 5 tablespoons whipping cream Colored sugar, for topping 6 tablespoons butter, at room temperature 1 1/3 cups powdered sugar 2 egg yolks (or 5 to 6 tablespoons whipping cream) 1 teaspoon almond extract 1/2 teaspoon vanilla extract Food coloring, optional Instructions: For the dough: Mix butter, flour and cream in a bowl and chill at least 1 hour. Preheat the oven to 400 degrees F. Roll the dough very thin and cut in small rounds. Place them on a parchment-lined pan. Sprinkle colored sugar on top and then pierce cookies with fork. Bake them for 5 to 7 minutes (do not let them get brown at all or they'll be tough). Repeat with the remaining dough. While the cookies are cooling, make the filling. For the filling: Cream butter and sugar together until fluffy. Then mix in egg yolks, almond extract and vanilla. If you'd like to color the filling, divide and add food coloring. Then, put a dollop of filling between 2 cookies and gently press together. Store in fridge or freeze them (they freeze well)! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 55304,"Chateaubriand for 2 in 30: Tournedos with Mushroom Caps and Red Wine Sauce and Steamed Broccoli Spears 2 clusters of broccoli tops (available in produce section), cut into spears or, 1 pound of broccolini, trimmed 1/2 tablespoon butter 1 tablespoon extra-virgin olive oil 2 large stuffing mushroom caps, wiped with damp towel, stem removed 2 (1-inch) fillet of beef steaks Salt and pepper 1 tablespoon butter 1 tablespoon all-purpose flour 1/2 cup dry red wine 1/2 cup beef stock Instructions: Boil broccoli in 1-inch of water, covered, 3 minutes. Remove from heat. Drain, but leave covered in pan for another 5 minutes. Broccoli will continue to cook, but not lose all of its color. In a small skillet, heat butter and oil over medium high heat. Cook mushroom caps 3 or 4 minutes until just golden, turn them and set to sides of pan. Add the meat seasoned with salt and pepper and cook 3 minutes on each side for medium rare, 5 minutes on each side for medium well. Remove steaks and caps from the pan and cover with loose foil tent to keep warm and let juices distribute. Add butter and flour to the pan and whisk in wine. Scrape up drippings, reduce wine for half a minute, then whisk in a little beef stock. Thicken sauce another half minute, then remove from heat. To serve, top each steak with a mushroom cap and pour a little sauce down over the top. Serve with the broccoli florets alongside. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 55305,"Rhubarb Bars Nonstick cooking spray, for the pan 1 cup (135 grams) all-purpose flour
1/2 cup (56 grams) almond flour or almond meal 1/2 cup (103 grams) granulated sugar
1/4 teaspoon kosher salt
1/2 cup (1 stick; 113 grams) unsalted butter, at room temperature
1 large egg white (39 grams) 1 teaspoon rosewater, optional
12 ounces fresh rhubarb, cut into 1-inch pieces 1 1/2 cups (309 grams) granulated sugar 1 vanilla bean, split
2 tablespoons (15 grams) cornstarch
2 large eggs plus 3 large egg yolks
1/4 teaspoon kosher salt
1 lemon, zested and juiced
4 tablespoons (56 grams) cold unsalted butter, cut into bits
4 tablespoons (52 grams) cold unrefined coconut oil
Pink liquid food coloring
Powdered sugar, for dusting
Instructions: For the bars: Preheat the oven to 350 degrees F with a rack in the middle. Grease and line a 9-inch square baking pan with parchment paper. Cut enough so there are wings hanging over the sides of the pan for when it's time to remove the bars! In a food processor, combine the flour, almond flour, granulated sugar and salt and pulse to combine. Add the butter, egg white and rosewater, if using. Pulse until the mixture clumps together into small to medium clumps of dough. Pour the dough out into the prepared pan and press evenly all around the bottom with a measuring cup or the back of a spatula until smooth. Bake until the crust is just set and the edges are light golden, 15 to 18 minutes. Remove to a rack to cool. Reduce the oven temperature to 325 degrees F. For the filling: Combine the rhubarb in a medium saucepan with water just to cover (about 1 1/2 cups water) and 1/4 cup granulated sugar. Scrape in the vanilla bean seeds and add the pod. Simmer until the rhubarb is falling apart, about 10 minutes. Cool, then strain and discard the solids. (See Cook's Note.) Add 1/4 cup of the reserved rhubarb juice to a small mixing bowl. Add the cornstarch. Use a small whisk or fork to combine until smooth and there are no cornstarch lumps. Add the rhubarb slurry to the saucepan with an additional 1/2 cup of the reserved rhubarb juice. (See Cook's Note for uses for any extra juice). Whisk in the eggs, yolks, salt, remaining 1 1/4 cups granulated sugar and 2 tablespoons lemon juice. Cook, whisking constantly, over medium heat until the mixture begins to simmer and thicken and bubbles pop to the surface, 7 to 10 minutes. Whisk in the zest, then the butter and coconut oil a little at a time. Whisk in just enough food coloring to make a salmon pink color, 2 to 3 drops. Pour the filling mixture over the cookie crust and bake until the edges are set, but the center is just a tiny bit jiggly, 25 to 30 minutes. Remove to a rack to cool completely. Once cooled, remove the bars from the pan. With a sharp knife, cut into 16 squares, wiping the blade after each cut. (You can also trim the edges for a cleaner look.) Dust with powdered sugar before serving. For longer storage, refrigerate between layers of parchment in a sealed container. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55306,"Beef Cheek Tacos 8 ounces tomatillos, husks removed and discarded 4 ounces red tomatoes
3 cloves garlic 1/4 cup vegetable oil
6 chiles de arbol, stemmed
1 tablespoon white wine vinegar
1 teaspoon kosher salt, or more as needed
2 pounds beef cheeks, large sinew pieces removed 2 ounces guajillo chiles
1 tablespoon dried Mexican oregano
5 cloves garlic 1 bay leaf
1/2 white onion, cut into 2 pieces
Kosher salt
Eighteen to twenty-four 4 1/2-inch taqueria-style corn tortillas 3 cups vegetable oil, for frying
Instructions: For the arbol salsa: Preheat the broiler to high. Place the tomatillos, tomatoes and garlic on a sheet pan and drizzle with the oil. Toss to combine, then place under the broiler and broil, turning occasionally, until the tomatillos and tomatoes are slightly blackened, about 10 minutes. Transfer to a medium saucepan with 1/2 cup water and turn the heat on to medium. Bring to a boil, then add the chiles de arbol, vinegar and salt. Turn to medium-low, then cover and cook for 20 minutes. Place in a blender and blend to smooth, then taste and adjust salt as needed. Reserve in a bowl. For the beef cheeks: Place the beef cheeks, guajillo chiles, oregano, garlic, bay leaf, white onion, 1 tablespoon salt and 2 cups water in a stovetop pressure cooker. Seal the lid and bring up to high pressure. Reduce to medium pressure and cook for 45 minutes. Carefully remove the pressure cooker from the heat, then allow the pressure to subside and carefully remove the beef cheeks to a cutting board. Discard the aromatic ingredients. Cut the beef cheeks into small pieces. Taste and adjust seasoning with salt. To build the tacos: Heat a griddle or 14-inch cast-iron pan over medium-high heat. Working 3 at a time, place 3 tortillas on the griddle and heat until pliable, 1 minute on each side. Transfer to a cutting board and put 2 tablespoons chopped beef cheeks in the center of each tortilla. Fold over and secure with a toothpick by threading through to close the tortilla. Repeat until you have formed 18 little tacos. (You may have extra tortillas; these are backup for the ones that might tear.) Place the vegetable oil in a medium pot and bring up to 350 degrees F. Line a sheet tray with paper towels. Add the formed tacos, 3 to 5 at a time, and fry, flipping halfway with tongs, until golden brown and crispy, 2 to 3 minutes. Remove to the paper towels to drain and continue cooking the remaining tacos. Place the tacos on a platter with the bowl of salsa. ","[Syrah, Tempranillo, Garnacha, Barbera]" 55307,"Salmon With Creamy Alfredo Sauce 1 Tbsp. olive oil 1 cup chopped sweet onion 2 Tbsp. lemon juice 1 jar Bertolli? Alfredo Sauce 1 cup frozen green peas, partially thawed 8 ounces vermicelli or spaghetti, cooked and drained 4 salmon or halibut fillets (about 1lb) Instructions: Season salmon, if desired, with salt and ground black pepper. Broil or grill until salmon is done. Meanwhile, heat olive oil over medium-high heat in 12-inch nonstick skillet and cook onion 5 minutes or until softened. Stir in lemon juice and bring to a boil. Stir in Sauce, peas and parsley and simmer 5 minutes. To serve, arrange salmon over hot vermicelli and top with sauce. Garnish, if desired, with additional chopped fresh parsley and finely grated lemon peel.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55308,"Schiacciata Con l'Uva: Focaccia Topped with Grapes 1 pound/500 g prepared pizza dough 1 bunch red grapes 1 cup/250 ml sugar 2 sprigs fresh rosemary 3 tablespoons/45 ml extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F. On a marble worktable stretch and flatten out the dough to about 1/4-inch thick. Place the dough onto a greased baking tray leaving 1/2 of the dough off the pan. Add 1/2 the grapes and squish the grapes with your hands to release the juices into the dough. Sprinkle 1/2 cup sugar and add 1 rosemary sprig. Drizzle the dough with 1 1/2 tablespoons olive oil. Gently fold over the remaining dough over the grapes and pinch down the ends. Repeat the process using the remaining grapes, sugar, rosemary, and olive oil. Cook for approximately 20 minutes. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 55309,"Baklava 1 (5-inch piece) cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons ground 15 to 20 whole allspice berries 6 ounces blanched almonds 6 ounces raw or roasted walnuts 6 ounces raw or roasted pistachio 2/3 cup sugar 1/4 cup water 1 teaspoon rose water 1 pound phyllo dough, thawed 8 ounces clarified unsalted butter, melted 1 1/4 cups honey 1 1/4 cups water 1 1/4 cups sugar 1 cinnamon stick 1 (2-inch) piece fresh orange peel Instructions: Heat the oven to 350 degrees F. Place the cinnamon stick and whole allspice into a spice grinder and grind. Place the almonds, walnuts, pistachios, sugar and freshly ground spices into the bowl of a food processor and pulse until finely chopped, but not pasty or powdery, approximately 15 quick pulses. Set aside. Combine the water and rose water in a small spritz bottle and set aside. Trim the sheets of phyllo to fit the bottom of a 13 by 9 by 2-inch metal pan. Brush the bottom and sides of the pan with butter; lay down a sheet of phyllo and brush with butter. Repeat this step 9 more times for a total of 10 sheets of phyllo. Top with 1/3 of the nut mixture and spread thinly. Spritz thoroughly with the rose water. Layer 6 more sheets of phyllo with butter in between each of them, followed by another third of the nuts and spritz with rose water. Repeat with another 6 sheets of phyllo, butter, remaining nuts, and rose water. Top with 8 sheets of phyllo brushing with butter in between each sheet. Brush the top generously with butter. Place in the oven and bake for 30 minutes. Remove pan from the oven and cut into 28 squares. Return pan to the oven and continue to bake for another 30 minutes. Remove pan from the oven, place on a cooling rack, and cool for 2 hours before adding the syrup. Make the syrup during the last 30 minutes of cooling. Combine the honey, water, sugar, cinnamon stick and orange peel in a 4-quart saucepan and set over high heat. Stir occasionally until the sugar has dissolved. Once boiling, boil for 10 minutes, stirring occasionally. Remove from the heat and discard the orange peel and cinnamon stick. After the baklava has cooled for 2 hours, re-cut the entire pan following the same lines as before. Pour the hot syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan. Allow the pan to sit, uncovered until completely cool. Cover and store at room temperature for at least 8 hours and up to overnight before serving. Store, covered, at room temperature for up to 5 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55310,"Pork and Green Pepper Stew 1/3 cup all-purpose flour 1 tablespoon kosher salt, plus more for seasoning 1/4 teaspoon black pepper, plus more for seasoning 2 pounds boneless pork shoulder, cut into 1-inch pieces 3 tablespoons vegetable oil 2 medium yellow onions, roughly chopped 2 medium green bell peppers, roughly chopped 2 medium cloves garlic, finely chopped 2 tablespoons finely chopped fresh oregano leaves 1 quart (4 cups) low-sodium chicken broth 1 (12 ounce) bottle beer (preferably a lager) 2 teaspoons packed light brown sugar 1 medium bay leaf Instructions: Combine flour, salt and pepper in a shallow dish or large plastic bag. Add pork and toss to coat. Heat oil in a 3 to 4-quart Dutch oven or heavy-bottomed saucepan over medium-high heat. When oil shimmers, add half of pork (be sure to shake off excess flour before adding) and cook until brown on all sides, about 5 to 7 minutes. Remove to a plate and repeat with remaining meat. Discard all but about 1 tablespoon of the drippings, return pot to stove, and add onions, peppers, garlic, and oregano. Season with salt and freshly ground black pepper and cook, until golden, about 3 to 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat to low, cover, and let simmer until meat is fork tender, about 1 1/2 hours. Serve. ","[Chardonnay, Pinot Grigio, Riesling, Garnacha]" 55311,"Orange Champagne Granita 1/2 cup sugar 1 1/2 cups orange juice 1 1/2 cups dry champagne (or substitute club soda) Instructions: Place a 9 x 13-inch metal baking dish in the freezer to chill for at least 30 minutes. Combine the sugar and 1 cup water in a small saucepan. Bring to a boil and cook over high heat until the sugar dissolves, about 5 minutes. Allow to cool completely. Combine the orange juice and champagne in a large bowl. Stir the sugar syrup into the orange mixture, and pour the mixture into the chilled pan. Place the pan in the freezer and chill until ice crystals form around the edges, about 30 minutes. Remove the pan from the freezer and stir the mixture with a fork to incorporate the ice crystals. Continue freezing and stirring every 30 minutes until all the liquid is frozen, about 2 hours. ","[Prosecco, Cava, Vinho Verde, Albari?o]" 55312,"Sheet Pan Mac & Cheese Two 12-ounce cans evaporated milk 1 cup cubed processed cheese, such as Velveeta
2 1/2 cups grated Cheddar 2 1/2 cups grated Gruyere 1 teaspoon dry mustard
1 teaspoon hot sauce
Kosher salt
1 pound macaroni, cooked according to package instructions
1 cup grated Parmesan Nonstick cooking spray, for the pan
Fresh basil leaves, to garnish
Instructions: Preheat the oven to 425 degrees F. Place a half-sheet pan in the oven to heat. Place a saucepan over a medium heat, then add the evaporated milk, processed cheese, 1 cup of the Cheddar, 1 cup of the Gruyere, the dry mustard, hot sauce and salt, then whisk until the cheeses are melted and the mixture is smooth, 2 to 3 minutes. Add the cooked pasta to the cheese sauce and stir to coat and combine. In a small bowl, toss together the Parmesan with the remaining 1 1/2 cups Cheddar and 1 1/2 cups Gruyere. Remove the sheet pan from the oven and carefully spray with the cooking spray. Pour the mac and cheese from the saucepan into the sheet pan and spread evenly. Sprinkle the cheese mixture evenly over the top. Bake until the cheese topping is fully melted and the mixture is bubbly, 15 to 20 minutes. Remove from the oven, then garnish with the basil and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 55313,"Lemon-Dijon Potato Salad 1 1/2 pounds red new potatoes (no bigger than golf balls), cut into eighths Kosher salt and freshly ground black pepper
4 teaspoons lemon juice plus 2 teaspoons lemon zest (from 1 lemon)
4 teaspoons Dijon mustard
4 teaspoons minced shallot
1 teaspoon honey
1/4 cup extra-virgin olive oil
1/2 cup diced celery, plus 1 heaping tablespoon chopped celery leaves
Instructions: Place the potatoes in a medium saucepan. Cover them with cold water and add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender but still hold their shape, about 12 minutes. Meanwhile, combine the lemon juice, mustard, shallot, honey and 1/2 teaspoon salt in a blender. Blend until smooth. With the blender running, slowly drizzle in the oil. When the potatoes are cooked, drain in a colander and tap out any excess water so the potatoes are as dry as possible. Transfer the warm potatoes to a large bowl. Add the diced celery, vinaigrette, 1/4 teaspoon salt and 1/4 teaspoon pepper and toss to combine. Garnish with the celery leaves and lemon zest. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 55314,"How to Pickle Jalapenos 2/3 cup white wine vinegar 1/2 onion, sliced thinly (about 1/2 cup) 1 tablespoon Kosher salt 1 teaspoon black peppercorns 1 teaspoon coriander seeds 5 large jalapenos, cut into 1/8-inch rounds Instructions: Combine the vinegar, 2/3 cup water, onions, salt, peppercorns and coriander in a small pot, bring to a boil, then reduce to a simmer and cook for 5 minutes. Put the jalapenos in a heatproof 1-pint jar and pour the hot pickling mixture over them. Allow them to sit and soak up the flavor for 30 minutes up to overnight-the longer they sit, the more they will soften and absorb flavor. Stored in the refrigerator, they will keep for up to 1 month. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 55315,"Sweet Cornbread 10 tablespoons unsalted butter, melted, plus more for buttering the pan 1 cup all-purpose flour, plus more for dusting the pan (see Cook's Note) 1 cup stone-ground cornmeal 3/4 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup buttermilk 3 large eggs 1 teaspoon pure vanilla extract 2 tablespoons honey Instructions: Preheat the oven to 350 degrees F. Butter and lightly flour a 9-inch cake pan. Be sure to remove any excess flour from the pan. Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. Whisk together 8 tablespoons of the butter with the buttermilk, eggs and vanilla in a small bowl until smooth.
Pour the butter mixture into the cornmeal mixture and stir until thoroughly combined. Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 30 minutes. Let cool for 15 minutes before removing from the pan. Mix the honey and the remaining 2 tablespoons butter together in a small bowl, then spread all over the top of the cornbread to finish. Serve immediately or at room temperature. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 55316,"Zucchini and Basil Soup 2 tablespoons olive oil, plus more, for drizzling 1 cup chopped onion 1 cup chopped peeled potato 3 to 4 sprigs fresh thyme 1 medium clove garlic, minced Kosher salt and freshly ground black pepper 3 1/2 cups low-sodium vegetable broth 2 cups chopped zucchini 1 cup packed fresh basil leaves, plus some leaves, for serving Chopped toasted almonds, for serving Instructions: Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes. Add the zucchini, bring back to a simmer and cook until tender, about 10 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir the basil into the soup and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full). Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper. Serve hot and garnish with a sprinkle of almonds, basil leaves and a drizzle of oil.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 55317,"Turnip and Carrot Puree 16 tablespoons unsalted butter 2 large carrots, roughly chopped 2 medium turnips, peeled and roughly chopped 1/2 cup water Salt Instructions: Cut out a parchment paper circle (a cartouche) to have the same diameter as a medium saucepan. Put the butter, carrots, turnips, water, and salt in the saucepan and set over medium heat. When the butter has melted, cover the saucepan with the parchment paper cartouche. Cook the vegetables until tender and then smash to a puree. 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]" 55318,"Cabbage Pickle (Baechu Kimchi) 1 head Napa cabbage (pe-tsai), halved lengthwise (about 3 pounds) 4 tablespoons coarse salt, plus extra, if desired 4 garlic cloves, cut in julienne strips 1 teaspoon julienne strips of ginger 2 thinly-sliced fat scallions, plus 6, halved lengthwise and cut in 3-inch pieces 2 tablespoons fermented fish sauce 3 tablespoons hot red chili powder, or to taste 3 tablespoons hot water Instructions: Sprinkle cabbage thoroughly with salt, gently separating leaves and spreading salt inside and out. Place cabbage in a long roasting pan; let sit at room temperature for 8 hours, until liquid has accumulated in pan. Rinse cabbage in cold water, drain well and press out liquid. Cut cabbage into coarse chunks, wider at frilly end, narrower at root end. Taste for seasoning and salt lightly if no salty flavor remains. In a large bowl, mix together remaining ingredients. Add cabbage pieces and toss well to coat. Transfer cabbage and dressing to a 1-quart jar and cover tightly. Let sit at cool room temperature 24 hours. Let sit, refrigerated, at least 5 days before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 55319,"Fish Tea (Caribbean Bouillabaisse) 4 tablespoons butter 1 medium onion, small dice 4 scallions, sliced; separate green and white 6 garlic cloves, crushed 4 sprigs thyme 2 bay leaves 6 to 8 cups fish stock, recipe follows 2 large Yukon gold potatoes, peeled and large-diced 1 1/2 cups butternut squash, large dice 1 chayote, diced 1 Scotch Bonnet pepper, whole 2 (1-inch thick) tile fish steaks 3 (pound) black sea bass, filleted and cut into 2-inch pieces, save bones 3 (1 pound) red snappers, filleted and cut into 2-inch pieces, save bones 1 pound sweet water prawns, with heads Salt and fresh ground pepper 1/4 cup cilantro, chopped Instructions: In a large braiser over medium heat melt butter; add onions, garlic, scallion whites, thyme, and bay leaves. Allow to sweat for 5 minutes then add fish stock, raise heat and bring to a simmer. Add potatoes, squash, chayote, Scotch Bonnet pepper, and a little salt. When potatoes are tender, begin layering fish, start with tile, then bass, snapper, and shrimp then adjust with salt and pepper. Simmer fish until firm and flakes to the touch, about 10 to15 minutes. Sprinkle scallion greens and cilantro over top and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 55320,"Mango Pork Tenderloin with Sweet Ginger Rice and Grilled Pineapple 3 tablespoons paprika 2 teaspoons garlic powder 2 teaspoons seasoned salt 2 teaspoons ground black pepper 1 teaspoon ground red pepper flakes 1 teaspoon ground oregano 1 teaspoon dry mustard 1/2 teaspoon chili powder 1 package fresh pork tenderloin (2 loins) 1/2 cup soy sauce 1/2 cup white wine 1/2 cup fresh orange juice 1/4 cup ketchup 3 tablespoons peeled and chopped fresh ginger 4 to 5 peeled garlic cloves 2 tablespoons brown sugar 1/2 cup mango jam, recipe follows 1/4 cup Asian sweet chili sauce 1 cup chopped fresh sweet mango 1/3 cup sugar 1 tablespoon fresh lime juice 1 cup sushi rice Cooking spray 1 tablespoon slivered pickled ginger 1 tablespoon fish sauce 1 tablespoon chili garlic sauce 2 tablespoons vegetable oil, plus 1 tablespoon 1 tablespoon butter 1 peeled and cored fresh pineapple 1/4 cup spiced rum 1 tablespoon sugar 1/2 teaspoon ground cinnamon Instructions: Mango Pork Tenderloin: Combine all the dry rub ingredients in a small bowl. Coat the loins with the dry rub, put them into a resealable plastic bag and refrigerate for 2 hours. Puree the soy sauce, white wine, orange juice, ketchup, ginger, garlic and sugar in a blender until smooth. Add the marinade to the tenderloins, and refrigerate for 4 to 6 hours. Remove the tenderloins from the marinade and allow them to rest at room temperature for 30 minutes. Combine all the ingredients in a nonstick saucepan over medium heat and simmer hard, stirring often, until the mango breaks down and thickens to a jam. Transfer the marinade to a small saucepan over medium heat. Add the mango jam and the sweet chili sauce, and bring to a hard simmer. Reduce the mixture by 1/2 the volume, stirring occasionally, as the sugars can settle and burn. Remove 1/2 of the marinade to a small bowl and set aside for service. Sweet Ginger Rice: Cook the rice according to package directions. Coat the inside of an 8 by 8-inch baking dish with cooking spray. Transfer 2 cups of the warm cooked rice to a mixing bowl. Add the pickled ginger, fish sauce and chili garlic sauce and gently combine. Press the mixture into the baking dish, cover and refrigerate until cooled and set, about 1 hour. (When the pork loins have been put on the grill) gently turn the set rice cake out onto a cutting board. Cut the cake corner to corner to make 4 triangles. Heat the 2 tablespoons of oil in a nonstick skillet over medium heat. Carefully add the 4 rice cakes. If a part of the cake breaks away, gently press it back into shape. Saute on the first side until the cakes have caramelized, about 15 minutes. Carefully turn the cakes over, add 1 tablespoon oil and 1 tablespoon butter. Saute the second side until you can hear the caramelized cakes gently scratching the bottom when the pan is jiggled, about 10 to 15 minutes. Grilled Pineapple: Cut the pineapple lengthwise into logs or wedges, then cut in half and put them into a large bowl. Combine the rum, sugar and cinnamon in a small bowl and pour it over the pineapple. Allow it to sit at room temperature for 1 hour. When the tenderloins have been removed from the grill to rest, grill the pineapple on medium-high heat for a couple minutes per side turning and basting with the rum sauce to achieve caramelized grill marks. Prepare a charcoal or gas grill with 1 side medium-high heat and 1 side medium-low heat. Sear the loins on all 4 sides on medium-high for 3 minutes per side. Move the loins to the medium-low heat side. Baste with the marinade, close grill and cook, basting every 5 minutes, until the loins reach medium-rare or to desired doneness. Remove the loins to a cutting board and cover loosely with foil. Let rest for 15 minutes before carving on the diagonal into 1/4-inch medallions. Transfer the medallions to a serving platter and serve with sweet ginger rice, grilled pineapple and reserved marinade. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Grenache]" 55321,"I.C. Salmon with Dill-Yogurt Sauce 4 (6-ounce) skin-on salmon fillets, 3/4- to 1-inch thick, preferably wild-caught, thawed if frozen (see Chef\u2019s Note) 1 tablespoon kosher salt
1 tablespoon extra-virgin olive oil
1 lemon
1 cup (260 grams) whole milk yogurt (not Greek-style)
1/2 cup (23 grams) chopped fresh dill fronds
2 teaspoons stone-ground mustard
1 teaspoon prepared horseradish
3 grinds black pepper
2 tablespoons neutral oil, such as safflower or canola
Instructions: Place the salmon on a wire rack set in a rimmed baking sheet. Rub the fillets with 2 teaspoons of the salt, then refrigerate for 45 minutes. Meanwhile, set your immersion circulator bath for 124 degrees F (51 degrees C). Pat the salmon dry with paper towels, then divide between two gallon-size vacuum-seal or high-quality freezer zip-top bags. Add 1 1/2 teaspoons of the olive oil to each bag, then gently rub the fish to coat. Use a peeler to harvest eight strips of lemon peel and place two strips, pith-side up, on top of each fillet. Halve and juice the lemon; set the juice aside to use in the sauce. If using vacuum-seal bags, use the \u201cgentle\u201d or \u201cmoist\u201d setting to seal the bags. Transfer the fillet bags to the water bath. If using zip-top bags, let the salmon sink, forcing the air out of the bag via displacement. Right before the mouth of the bag goes into the water, seal the bag. Leave the salmon to cook for 45 minutes. (If one of the bags floats, carefully reopen and try the sink-and-seal method again.) While the salmon cooks, make the sauce: In a medium bowl, combine the yogurt, dill, mustard, horseradish, and pepper. Stir in the remaining teaspoon of salt and 1 tablespoon of the lemon juice. Stir well, then season to taste with additional salt, pepper, and lemon juice, if desired. Set aside until ready to serve. When the salmon is finished, remove it from the water bath. Open the bags and very carefully remove the fish to a paper towel-lined sheet pan. Pat the fish as dry as possible with additional paper towels. Brush the skin side lightly with some of the neutral oil. Heat a 10-inch cast-iron skillet over high heat for 3 minutes. Add 2 teaspoons of the neutral oil and swirl the pan to coat. When the oil starts to smoke, add two of the salmon fillets, skin-side down. Brush the flesh side lightly with additional oil. Cook until the skin is browned and crisp, about 1 minute. Carefully flip with a narrow metal spatula or \u201cfish turner\u201d and cook on the second side just until just brown, about 30 seconds. Carefully transfer to a serving platter and repeat with the remaining oil and fillets. Serve with the dill-yogurt sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55322,"Marinated Flank Steak with Blue Cheese Sauce 1 1/4 pounds beef flank steak 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 teaspoon brown sugar 2 cloves garlic, minced 2 tablespoons crumbled blue cheese 2 tablespoons lowfat buttermilk Dash Worcestershire sauce 1 medium red onion 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 12 radicchio leaves 2 tablespoons fresh chopped parsley leaves Instructions: Place the steak pieces between 2 pieces of plastic wrap or parchment and pound to 1/4- inch thickness. Cut into 4 equal pieces, diagonally, against the grain. In a small bowl, whisk together 1 tablespoon of the olive oil, balsamic vinegar, sugar and garlic. Put the steak into a sealable plastic bag with the marinade and let sit for 30 minutes at room temperature, or 1 hour in the refrigerator. In the meantime, in a small bowl combine the blue cheese and buttermilk with a fork, mashing until creamy. Stir in the Worcestershire and set aside. Spray a large grill pan with cooking spray and preheat over medium-high heat. Cut the onion into 1/4-inch rounds brush both sides with the remaining tablespoon of oil and grill 6 minutes per side. Separate into rings and set aside. Remove the meat from the marinade and season both sides with salt and pepper. Discard the marinade. Cook the meat in the grill pan over medium-high heat for about 3 minutes per side for medium rare. Arrange 3 radicchio leaves and a pile of onions on each serving plate. Top with a piece of steak. Drizzle with blue cheese sauce and top with a sprinkling of parsley. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 55323,"Country French Chicken 2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil Coarse salt and pepper 2 pounds boneless skinless chicken breast, thighs, or combination of both, cut into chunks 2 tablespoons butter 2 shallots, chopped 3 small carrots, peeled and thinly sliced 10 creminis, finely chopped 4 sprigs fresh tarragon, leaves removed and chopped to about 2 tablespoons A handful flat-leaf parsley leaves, chopped 1 cup dry red wine 1 (32-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree Herb and Butter Noodles, recipe follows, as an accompaniment Sugar snap peas, recipe follows, as an accompaniment 1/2 pound extra-wide egg noodles,cooked until just tender, about 6 minutes 2 tablespoons butter, cut into small bits 2 sprigs fresh tarragon, leaves removed and chopped to about 1 tablespoon A handful flat-leaf parsley leaves, chopped to about 2 tablespoons Salt and freshly ground black pepper 1 1/2 pounds snap peas, rinsed and drained 2 teaspoons butter 1 teaspoon sugar 1/2 teaspoon (a couple of pinches) salt Instructions: In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate. Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear. Serve chicken with Herb and Butter Noodles and Sugar Snap Peas. Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.
Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55324,"Teriyaki Chicken Party Sub 1 1/2 pounds skinless, boneless chicken breasts 1/2 cup prepared teriyaki marinade, plus more for serving 2/3 cup mayonnaise 1 tablespoon Sriracha (Asian cl sauce) 2 scallions, white parts only, thinly sliced Kosher salt and freshly ground pepper 1/4 small pineapple, peeled, cored and cut into 1/4-inch-thick slices Vegetable oil, for the grill 3 tablespoons toasted sesame seeds 1 24-inch baguette 2 cups shredded red cabbage Instructions: Place the chicken breasts between two pieces of plastic wrap and pound to about 3/4 inch thick. Remove the plastic wrap, then combine the chicken and teriyaki marinade in a large freezer bag and refrigerate 1 to 2 hours. Preheat a grill to medium high. Mix the mayonnaise, Sriracha and scallions in a bowl; season with salt and pepper. Grill the pineapple slices until charred, about 2 minutes per side. Remove the chicken from the marinade and season with salt and pepper. Lightly oil the grill grates with the vegetable oil using a paper towel or silicone brush. Grill the chicken until cooked through, 5 to 7 minutes per side. Coat in the toasted sesame seeds and then thinly slice on the diagonal. Sandwich build: Split the baguette in half lengthwise and lightly toaston the grill. Schmear the mayo mixture on the baguette top. Layer the chicken on the baguette bottom. Top with the grilled pineapple, cabbage and the baguette top. Cut into individual sandwiches and serve with more teriyaki marinade. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 55325,"Mushroom Stuffing 1/2 pound mushrooms, wiped clean and sliced thin 3 tablespoons melted butter or margarine 1 1/2 cups soft white bread crumbs 2 tablespoons minced chives 2 tablespoons parsley 1/2 teaspoon dried tarragon or marjoram 1/2 teaspoon salt 1/8 teaspoon white pepper 1 egg, lightly beaten Instructions: Saute mushrooms in butter in a skillet 5 to 8 minutes over moderate heat until golden. Place all remaining ingredients in a bowl, add mushrooms and toss lightly to mix. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55326,"Creamy Latin Pasta Salad 1 pound rotini pasta (3/4 of a 16-ounce box) 1/2 cup evaporated milk 1/4 cup extra-virgin olive oil 1 cup crumbled feta cheese or queso blanco 1/2 cup fresh cilantro leaves 1 lime, juiced Salt and freshly ground black pepper 1 cup finely diced ham 1 orange bell pepper, seeded, ribbed, and chopped 1 red bell pepper, seeded, ribbed, and chopped 1 cup frozen peas 1/2 small red onion, thinly sliced 1/2 cup peeled and chopped jicama 1/2 cup pimento stuffed olives Instructions: Bring a large pot of salted water to a boil. Add the pasta, stir with a wooden spoon, and cook until tender but not mushy, about 10 minutes. Drain, place in a large bowl and set aside. While the pasta cooks, combine the evaporated milk, oil, feta, cilantro, lime juice and some salt and pepper in a blender. Puree until the dressing is smooth and creamy. Place the drained pasta in a large bowl. Add the ham, bell peppers, peas, onions, jicama and olives. Pour the dressing over the pasta and gently mix it into the salad. Cover the bowl with plastic wrap and chill for at least 30 minutes or up to 2 hours before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 55327,"Grilled Fruit Pizza 1 stick butter, softened 8 ounces cream cheese, softened (recommended: Philadelphia) 3/4 cup powdered sugar 1 teaspoon almond extract 1 tablespoon honey 1 tablespoon water 1 (13.8-ounce) can refrigerated pizza crust dough (recommended: Pillsbury) 1 (12-ounce) bag frozen peach slices, thawed (recommended: Dole) 1 (12-ounce) bag frozen strawberries, thawed, sliced (recommended: Dole) 1 (12-ounce) bag frozen mixed berries, thawed (recommended: Dole) Instructions: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. In a mixing bowl, combine softened butter, cream cheese, sugar, and almond extract. Beat with hand mixer on low speed until smooth and creamy. Set aside. Combine honey and water in a small bowl. Stir until honey is dissolved. Set aside. Unroll pizza dough onto hot oiled grill. Cook for 4 minutes on each side. (TIP: use a cookie sheet as a big spatula when flipping the crust and removing from grill.) Brush with honey mixture and cook for 2 minutes more. Remove crust from grill. Spread with cream cheese mixture and arrange fruit on top. INDOOR: Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray; set aside. Carefully unroll dough and place on prepared baking sheet. Press out dough with fingers to form 13 by 9-inch rectangle. Brush dough with honey mixture and bake in preheated oven for 8 to 10 minutes or until crust turns golden brown. Remove crust from oven and top as directed. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 55328,"Caesar Salad 1 (1-minute) coddled egg 1/2 cup garlic infused olive oil 1/4 cup fresh lemon juice 1 teaspoon Worcestershire sauce Salt and freshly ground black pepper Romaine lettuce, washed, dried, leaves torn and kept cold Instructions: Crack the egg and separate the yolk from the white. Discard the egg white. Put the egg yolk in a blender, turn on high speed and pour in the garlic infused olive oil in a slow steady stream. Turn the speed to low and add the lemon juice and Worcestershire sauce. Season with salt and pepper, to taste. Buzz once and pour the mixture into a large salad bowl. Put the ice cold romaine on top of the dressing and toss. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 55329,"Coq Au Riesling 2 tablespoons garlic oil Ingredients and Directions 1 cup bacon lardons 1 leek, finely sliced 12 skinless chicken thighs or 2 3/4 pounds thigh fillets 3 bay leaves 10 ounces oyster mushrooms torn into strips (4 cups) 1 bottle Riesling Salt and freshly ground black pepper
Salt and freshly ground black pepper 1 to 2 tablespoons freshly chopped dill leaves Buttered noodles, optional Instructions: Heat the oil in a casserole or large wide pan and fry the lardons until crisp. Add the sliced leeks and soften them with the lardons for a minute or so. Tip in the chicken thighs, bay leaves, torn mushrooms and wine. Season with salt and pepper and bring to the boil, cover the pan and simmer gently for an hour. Like all stews this tastes its mellowest best if you let it get cold and then reheat the next day. But it's no hardship to eat straight off. Whichever, serve sprinkled with dill and with some buttered noodles, if using. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 55330,"Grilled Tomato Soup with Grilled Cheese Toasts Extra-virgin olive oil, for oiling the grill grates and drizzling 3 pounds plum tomatoes, halved through the stem ends Kosher salt and freshly ground black pepper 1 medium onion, sliced into 1/4-inch rounds 1 tablespoon unsalted butter plus 2 tablespoons melted 2 cloves garlic, minced 1 teaspoon fresh thyme leaves, minced 6 large fresh basil leaves 1/3 cup heavy cream Sugar, for seasoning, optional Four 1/2-inch-thick slices crusty bread 8 slices Havarti cheese Instructions: Preheat a grill for cooking over medium-high heat. Lightly oil the grill grates. Drizzle the cut-sides of the tomato halves with olive oil and sprinkle with salt and pepper. Place them on the grill cut-side down until they have very dark grill marks, about 8 minutes. Gently flip and grill on the skin-side to char, about 2 minutes. Lightly drizzle some olive oil on a sheet of aluminum foil. Arrange the onion rounds in one layer on the foil. Drizzle with a little more olive oil and sprinkle with salt and pepper. Place the foil sheet on the grill grates. Grill until the onions develop dark char on both sides, about 5 minutes per side. Turn the grill down to medium for the grilled cheese toast. Heat the 1 tablespoon butter in a large pot or Dutch oven over medium heat. Add the grilled onions and cook until soft and translucent, about 3 minutes. Add the garlic and thyme; stir for about 1 minute. Add the tomatoes and all their juices and mash down the tomatoes with a wooden spoon to break them up a bit. Add 2 cups water, 2 teaspoons salt and some more black pepper. Bring the soup to a boil, then turn down to a simmer and cook, about 15 minutes. Take the soup off the heat, and stir in the basil leaves. Very carefully puree the soup in a blender or with a handheld stick blender. When ready to serve, bring the soup back to a simmer, and add the heavy cream. Taste for seasoning. Add more salt, if necessary. If the tomatoes are too acidic, add a little sugar to taste. Meanwhile, make the grilled cheese toast: brush the melted butter on both sides of each bread slice. Place the slices on the grill; cook until nicely toasted on the underside, 3 to 5 minutes. Flip the bread and top each with 2 slices of cheese. Cover and cook to melt the cheese and toast the other side, 2 to 3 minutes. Grind a little pepper on each cheese toast. Serve immediately with the soup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 55331,"Crispy Rack of Lamb with Honey and Mascarpone 3 (1 to 1 1/2 pounds each) racks of lamb, trimmed, with 1/4-inch of fat left on meat 1/4 cup olive oil Kosher salt and freshly ground black pepper 2 tablespoons herbs de Provence 1/2 cup creme fraiche 3 tablespoons honey 3/4 tablespoon ground cumin 2 tablespoons chopped fresh mint leaves 1/2 cup mascarpone cheese, at room temperature Kosher salt and freshly ground black pepper Instructions: For the lamb: Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil on both sides of the lamb. Season with salt, pepper and herbs de Provence. Grill the lamb for 5 minutes on each side until brown. Place the lamb in a shallow roasting pan or baking sheet and roast for 25 minutes for medium-rare. Allow the lamb to rest for 10 minutes before slicing. For the sauce: In a small bowl, combine the creme fraiche, honey, cumin, and mint. Add the mascarpone cheese and stir until just combined. Season with salt and pepper, to taste. Cut the lamb between the bones into individual chops and serve with the sauce. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 55332,"Warm Chopped Chicken Picatta Spinach Salad 1 pound chicken breast cutlets, 6 pieces Salt and pepper 3 tablespoons extra-virgin olive oil, 3 turns of the pan 1 tablespoon butter 2 shallots, chopped 3 cloves garlic, chopped 3 tablespoons capers, chopped 1/2 cup dry white wine 1 lemon, juiced 2 pounds triple washed spinach, stems discarded, leaves coarsely chopped Instructions: Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet with 2 tablespoon extra-virgin olive oil, 2 turns of the pan, over medium-high heat. When oil ripples, add chicken and cook 3 minutes on each side then remove and let meat rest and cool. To the same skillet, add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. Melt butter into extra-virgin olive oil and add the shallots, garlic and capers. Saute 5 minutes then add white wine and reduce 30 seconds. Next, add the juice of 1 lemon and immediately add the spinach - mound up the pan. You will not be able to fit it all in there. Keep turning the spinach and wilting it down until you get it all in there then turn the heat off. Keep some leaves still a bit crisp to vary textures in your salad. Season the spinach with salt and pepper. Chop chicken into little bits and add to the warm salad. Toss to distribute and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 55333,"New Year Shrimp 1 pound precooked cold large shrimp 2 tablespoons toasted sesame seed oil 2 tablespoons low-sodium soy sauce 2 tablespoons rice wine vinegar 1 tablespoon grated garlic 1 Fresno cl, finely chopped 1 small handful fresh cilantro leaves Instructions: Place the shrimp in a large bowl. In a separate bowl, mix the oil, soy sauce, vinegar and garlic together. Pour the sauce over the shrimp. Add the red chiles and mix well. Chill for 20 minutes. Before serving, transfer to a serving plate and garnish with cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 55334,"Cornbread Chili Poke Bake Nonstick cooking spray, for the baking dish 3 cups stone-ground cornmeal 1/4 cup sugar 1 tablespoon baking powder 1 tablespoon kosher salt 1 teaspoon baking soda 2 cups buttermilk 1 cup vegetable oil 4 large eggs 1 tablespoon vegetable oil 1 small yellow onion, grated 1 pound ground beef (80/20) 2 tablespoons chili powder 2 tablespoons tomato paste 1 tablespoon kosher salt 2 teaspoons chipotle cl powder 2 teaspoons ground cumin One 28-ounce can crushed tomatoes 1 cup shredded Cheddar 1/2 cup sour cream 1 jalapeno, halved, seeded and thinly sliced 2 scallions, thinly sliced Instructions: For the cornbread: Preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Whisk together the cornmeal, sugar, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, oil and eggs in a medium bowl. Fold the egg mixture into the cornmeal mixture until well combined. Pour into the prepared baking dish and bake until the edges are golden brown and the center bounces back when pressed with a finger, 25 to 30 minutes. For the chili: Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onions and cook until slightly softened, about 5 minutes. Add the ground beef and cook until no longer pink, about 5 minutes. Add the chili powder, tomato paste, salt, chipotle powder and cumin and cook until the spices begin to fry. Add the tomatoes and bring to a boil. Reduce the heat to low and simmer until slightly thickened, about 20 minutes. Once the cornbread is baked, use the handle of a large wooden spoon to poke 35 holes into the cornbread, making sure that the spoon goes all the way to the bottom of the baking dish. Spoon the chili on top of the cornbread and spread evenly with the wooden spoon while pressing the chili into the holes. Top with the cheese, dollops of sour cream, jalapenos and scallions. Cut into 15 pieces and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 55335,"Guava-Mango and White Cheese Stuffed Roast Pork 8 whole black peppercorns 2 garlic cloves, peeled 2 teaspoons dried oregano 6 teaspoons salt 2 teaspoons cumin seeds 2 tablespoons olive oil 2 tablespoons vinegar 4 pounds Boston butt pork loin Guava-Mango and White Cheese Stuffing, recipe follows Guava Rum Glaze, recipe follows 2 tablespoons rum
3 ounces preserved guava shells without syrup 3 ounces artisanal Puerto Rican white cow milk cheese, chopped into small pieces
1 whole mango, skinned pitted, and chopped into small pieces 3 ounces processed guava shells with syrup 3 tablespoons rum Instructions: Make adobo seasoning by combining the peppercorns, garlic, oregano, salt, cumin, olive oil, and vinegar in a mortar and pestle or in a blender. Remove skin and excess fat from meat, if necessary. Season the meat with the adobo seasoning the night before serving. Place in refrigerator overnight. With a sharp slicing knife, make 1/2-inch wide incisions down the middle of the meat until open straight through the center of loin. Stuff the incisions with the Guava-Mango and White Cheese Stuffing. Place meat in large heavy Dutch oven or ovensafe pot with lid and pour the glaze over. Bring to a rapid boil over high heat. Reduce the heat to medium, cover and cook for about 1 hour. Preheat oven to 350 degrees F. Remove pot from stove and place in oven to braise for 1 more hour, turning the meat to rotate every 20 minutes. Remove meat from pot and allow to cool slightly. Add 2 tablespoons rum to deglaze the pot. Pour the remaining sauce from the pot into a glass skimmer to eliminate fat. To serve, slice the meat to showcase the colorful stuffing. Fan out the slices of meat over a pool of the sauce on a serving platter. Serve with stewed rice or mashed garlic-seasoned potatoes or plantains. Combine all ingredients together in a bowl with a wooden spoon or your hands. In a blender, puree the guava shells in their syrup and the rum. Use as a glaze for the meat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 55336,"Arugula and Prosciutto Pizza with Caramelized Onions, Ricotta, and Balsamic Glaze 1 tablespoon unsalted butter 1/2 yellow onion, thinly sliced Homemade Pizza Dough (recipe follows), prepared through step 10 All-purpose flour, for dusting 1 tablespoon olive oil, plus more as needed 3/4 cup ricotta cheese Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter, melted 1 garlic clove, minced or 1 teaspoon garlic powder 3 to 4 slices prosciutto 1 cup baby arugula 2 tablespoons balsamic glaze Parmesan cheese, shaved 1 1/4 teaspoons active dry yeast 1/2 teaspoon sugar 1/4 cup warm water (95 to 110F) 3 1/2 cups bread flour 2 teaspoons kosher salt 1/2 cup olive oil 1 cup plus 1 tablespoon room-temperature water Cooking spray Instructions: Preheat the oven to 500F. Place a 12-inch cast-iron skillet in the oven to preheat for 15 to 20 minutes. Meanwhile, in another large cast-iron skillet, melt the butter over medium-low heat until it bubbles. Add the onions and saute?, stirring occasionally, until golden brown, 20 to 25 minutes. Stretch the pizza dough out into a 12-inch round. In the preheated cast-iron skillet, drizzle some oil, then add the dough round. Drizzle with 1 tablespoon of oil. Spread the ricotta on top and season with salt and pepper. Bake until golden, 10 to 15 minutes. When the pizza comes out, mix the melted butter, garlic, and a pinch of salt. Brush it along the crust of the pizza. Tear the prosciutto into small pieces or strips and place on top. Top with the arugula and caramelized onions. Drizzle with olive oil and balsamic glaze, then top with shaved Parmesan cheese. Transfer to a cutting board and cut into 8 slices to serve. In a small bowl, stir together the yeast, sugar, and warm water. Let stand until foamy, about 5 minutes. Add the flour to the bowl of a stand mixer fitted with the dough hook. Sprinkle the salt over the flour and mix on low speed for 15 seconds to distribute the salt. Add the olive oil, room-temperature water, and yeast mixture and mix on low speed for 1 to 2 minutes, then increase the speed to medium and mix until a ball of dough forms, about 5 minutes. Spray a medium bowl lightly with cooking spray. Shape the dough into a ball and set it in the bowl seam side down. Cover the bowl with plastic wrap and place in a warm area until doubled in size, about 1 hour. When the dough is almost risen, place a cast-iron pizza stone on the center rack of the oven and preheat the oven to 500F. When the dough has risen, remove the plastic wrap and push down on the dough to release the gases and bubbles. Shape it into a ball. (If using the dough later, cover with plastic wrap and place in the refrigerator for up to 12 hours. The dough will slowly proof during that time. Once you\u2019re ready to use it, set it out for 30 minutes to come to room temperature.) Spread a piece of parchment paper about 1 1/2-feet long on a work surface. Stretch the dough into a 14-inch round on the parchment. Top with your favorite toppings. Carefully pull the oven rack with the pizza stone halfway out of the oven and transfer the parchment and pizza dough to the stone. Bake until the crust is golden, 13 to 15 minutes. Transfer the pizza to a cutting board and cut into 8 slices to serve. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 55337,"Beef and Black Bean Chili with Green Onion Corn Cakes 2 pounds ground beef sirloin, 90 percent lean 1 tablespoon extra-virgin olive oil, 1 turn of the pan Salt and pepper 1 tablespoon Worcestershire sauce, eyeball it 1 medium onion, finely chopped 4 to 6 cloves garlic, finely chopped 1 red bell pepper, finely chopped 1 jalapeno pepper, seeded and chopped 3 tablespoons dark chili powder, 2 palm fulls 1 tablespoon cumin, 1/2 palm full 1 cup beef stock or broth, 1/2 a 14-ounce can or paper container 1 (14 1/2 ounce) can diced tomatoes 1 (8-ounce) can tomato sauce or tomato puree 2 (15-ounce) cans black beans, drained 2 tablespoons chopped fresh cilantro, a handful, optional 2 (8 1/2-ounce) packages, corn muffin mix 1 cup milk 2 eggs, beaten 2 tablespoons vegetable or corn oil 3 scallions, thinly sliced Butter, for greasing griddle pan Instructions: In a large deep skillet or pot, brown ground beef in oil over high heat. Season meat with salt and pepper, then add Worcestershire sauce. Reduce heat to medium high when the meat is browned and crumbled, then add onion, garlic, red peppers, jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stir in broth and scrape up pan drippings. Stir in diced and pureed tomatoes and black beans. When the mixture comes to a bubble, reduce heat to simmer and stir in cilantro, optional. Mix together 2 packages of corn muffin mix with 1 cup milk, 2 beaten eggs, 2 tablespoons vegetable oil and sliced scallions. Batter should be thick. Heat a nonstick skillet or griddle pan over moderate heat. Nest a pat of butter into folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter into the hot griddle pan or skillet in 3 or 4-inch rounds. Cook 2 or 3 minutes on each side, until golden. Transfer to a plate and repeat with remaining batter. To serve, top bowls of beef and black bean chili with green onion corn cake toppers. Eat the chili and corn toppers as you would a pot pie, grabbing some of the corn cake with each spoonful of chili. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 55338,"Turkey and Zucchini Burgers 1 pound ground turkey 3/4 cup finely grated zucchini 1/4 cup finely grated carrot 1 teaspoon chili powder 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 4 scallions, white and green parts, chopped 1 clove garlic, finely grated Kosher salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 4 seeded hamburger buns, split and toasted Lettuce, mustard, thinly sliced red onion and pickle spears, for serving Instructions: Combine the turkey, zucchini, carrot, chili powder, coriander, cumin, scallions, garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl until well blended. Form into four 1/2-inch-thick patties and brush both sides of each with the oil. Heat a large nonstick skillet over medium heat. Add the patties and cook, flipping once, until browned on the outside and cooked through, 5 to 8 minutes per side. Serve on the toasted buns with lettuce, mustard and red onion; add pickle spears on the side. ","[Syrah, Malbec, Tempranillo, Garnacha]" 55339,"Shrimp and Grits 3 slices bacon, chopped Peanut oil 1 pound medium shrimp, peeled and deveined 2 tablespoons all-purpose flour 1 1/4 cup mushrooms, trimmed and sliced 1 large clove garlic, pressed 1/4 cup thinly sliced scallions 2 teaspoons lemon juice 1/2 teaspoon hot sauce, such as Tabasco Cooked grits, for serving Instructions: In a medium skillet over low heat, cook the bacon, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving the bacon fat in the pan. Add enough peanut oil to the bacon fat to amount to 1 1/2 tablespoons if necessary. Reserve the skillet and fat. In a medium bowl, toss the shrimp with the flour until lightly coated.
Heat the fat in the reserved skillet over medium-high heat. Add the shrimp and cook until they begin to turn pink, about 1 minute. Stir in the mushrooms and reserved bacon and cook 1 minute. Stir in the garlic (do not let brown) and cook about 30 seconds. Remove from the heat and stir in the scallions, lemon juice and hot sauce. Serve immediately over grits.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 55340,"Bacon Breakfast Creme Brulee Nonstick cooking spray, for the foil 12 slices thick-cut bacon 1/2 cup packed light brown sugar Six 1/2-inch-thick slices brioche
4 cups heavy cream 1 vanilla bean, split and seeds scraped 1/4 cup maple syrup 6 large egg yolks 6 tablespoons granulated sugar Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with foil shiny-side up and spray with cooking spray. Put the bacon on the baking sheet. Bake for 10 minutes, then remove from the oven. Pour off the fat and reserve; you should have about 1/4 cup. Sprinkle the bacon with the brown sugar and toss to coat with tongs. Continue to bake, flipping the slices every 5 minutes, until the bacon is very dark brown, about 25 minutes more. Let cool for 5 minutes, then transfer to a cooling rack. If the bacon sticks to the foil, put back in the oven for 3 minutes to warm and melt the sugar slightly (this will release it from the foil). Leave the oven on. Meanwhile, using the top of a 1 1/2-cup ramekin, cut out 6 brioche rounds, one from each slice. Press a piece of bread into the bottom of each of six 1 1/2-cup ramekins, making sure the bread fits in snugly and will not float to the top when the custard is poured over. Put the ramekins in a roasting pan and set aside.
Combine the heavy cream, vanilla pod and seeds and reserved bacon fat in a medium saucepan and whisk to combine. Bring to a boil over medium-high heat. Remove from the heat, cover and allow to sit for 15 minutes. Discard the vanilla pod.
Whisk the maple syrup and yolks in a large bowl. Add the cream mixture a little at a time, stirring constantly. Pour the liquid over the brioche pieces in the ramekins. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins.
Bake the creme brulees until set but still trembling a little bit in the center, 45 to 50 minutes. Let cool at room temperature for 10 minutes, then remove from the water bath. Refrigerate the ramekins for 2 hours and up to 3 days.
To serve: sprinkle the top of each creme brulee with 1 tablespoon granulated sugar. Using a kitchen blowtorch, melt the sugar, swirling the ramekins as needed to make sure it's evenly browned. Let stand for 5 minutes. Serve each ramekin with 2 slices of bacon.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 55341,"Apricot Clafouti Unsalted butter, for greasing the pie plate 2 large eggs, separated
1/3 cup plus 2 tablespoons sugar
3 tablespoons all-purpose flour
1/2 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
Two 15.25-ounce cans apricots, drained and gently rinsed
1 teaspoon grated lemon zest
Lemon-Vanilla Whipped Cream, for topping, optional 1 1/2 cups heavy cream, chilled 2 tablespoons sugar
1 1/2 teaspoons vanilla extract 1/2 teaspoon grated lemon zest Instructions: Preheat the oven to 375 degrees F. Butter a 9- to 10-inch shallow pie plate. Combine the egg yolks and 1/3 cup of the sugar in a large bowl. Using an electric mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 3 minutes. Add the flour, heavy cream and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula. Slide the prepared pie plate into the oven to preheat for 4 to 5 minutes. Meanwhile, whisk together the egg whites and salt in a small bowl for 30 seconds; add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes. Combine the apricots, lemon zest and the remaining 2 tablespoons sugar in a medium bowl, and gently stir until the apricots are thoroughly coated. Remove the pie plate from the oven, pour in the apricots in a decorative pattern, and top with the batter. Bake until set in the middle, 30 to 35 minutes. Serve warm with a small dollop of the whipped cream, if using. Add the heavy cream, sugar, vanilla and lemon zest to a stand mixer fitted with the whisk attachment. Whip just until soft peaks form. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55342,"Chocolate Ganache Glaze 6 ounces, high quality semi-sweet chocolate, finely chopped 3/4 cup heavy cream Instructions: Place the chopped chocolate in a bowl. Scald the cream. Pour the hot cream over the chocolate and gently stir to melt all the chocolate. This can be made up to 3 days before and reheated slightly for use. The glaze should drizzled over the puffs when its room temperature, or slightly warm, but still liquid. If the glaze is hot, it will drip too much.; ","[Riesling, Moscato, Tawny Port]" 55343,"Rajun' Cajun Onion Rings 1 1/2 cups sour cream 1 1/2 cups milk 2 tablespoons hot pepper sauce (recommended: Crystal) 2 large red onions, sliced into rings 1 teaspoon celery salt 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon mustard powder 1 teaspoon paprika 1 tablespoon chili powder 1 teaspoon white pepper Salt 2 cups self-rising flour Vegetable oil, for frying Instructions: In a large bowl, whisk together the sour cream, the milk and the hot sauce. Add the onion rings and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour. Heat about 3 inches of oil to 350 degrees F in a large Dutch oven. Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings. Place the onion rings into the oil in batches and fry until golden brown and crispy, about 5 minutes. Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter. Serve with the Crab Burger and Celery Root Remoulade. ","[Chenin Blanc, Zinfandel, Tempranillo, Garnacha]" 55344,"White Bean Salad with Green Olives 1 1/2 cups dry white beans, soaked overnight in cold water 1 yellow onion, peeled, cut in half and stuck with 2 cloves 1 bay leaf 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup green Spanish olives, pitted and sliced 2 red peppers, roasted, seeded and diced 1 European seedless or 6 Kirby cucumbers, peeled, seeded and diced 1 bunch scallions, washed and sliced thin 6 Italian Roma tomatoes, cored, seeded and diced 1 bunch fresh parsley, leaves sliced crosswise into thin strips 3 tablespoons sherry vinegar 1/2 cup extra virgin olive oil Instructions: Drain, rinse and drain white beans. Place in medium heavy saucepan and add onion halves (with cloves), bay leaf, and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add salt and pepper, and a little more water if none is visible when you tilt the pan, and cook another 2030 minutes until beans are creamy inside but still intact. Drain and remove onions and bay leaf. Let cool. Place white beans in a large bowl with olive, peppers, cucumbers, scallions and tomatoes. Make vinaigrette by placing vinegar in a small bowl and slowly drizzling in olive oil while whisking to form an emulsion. Pour vinaigrette over beans and vegetables, add parsley, and stir well. Taste and adjust seasoning if necessary. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 55345,"Vanilla Cake with Vanilla Cream Cheese Frosting 1 stick (8 tablespoons) unsalted butter, softened, plus more for the baking dish 2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup vegetable oil
2 cups granulated sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
2 teaspoons distilled white vinegar
3/4 cup whole milk
4 ounces cream cheese, softened 1 stick (8 tablespoons) unsalted butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
Fresh strawberries, blueberries or raspberries, for serving, optional
Instructions: For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Whisk together the flour, baking powder and salt in a medium bowl. Combine the butter, oil and granulated sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Using a rubber spatula, scrape down the sides of the bowl as needed. Beat in the vanilla and vinegar. Add the flour mixture in 3 batches, alternating with the milk, beating on low speed until just incorporated. Scrape the sides of the bowl as needed. Transfer the batter to the prepared baking dish, spreading and smoothing the top with an offset spatula. Bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool the cake completely on a wire rack. For the frosting: Combine the cream cheese and butter in a large bowl. Beat with an electric mixer on medium-high speed until soft and fluffy. With the mixer on low speed, add the confectioners' sugar 1/2 cup at a time, beating until smooth, then beat in the vanilla. Spoon the frosting onto the cooled cake and spread it evenly with an offset spatula. Garnish with fresh berries if using. Cut the cake into squares and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 55346,"Bayou Chicken Pasta 1 pound linguine 1/4 cup kosher salt 2 tablespoons unsalted butter 1 tablespoon olive oil 1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces 2 tablespoons Essence, recipe follows 1 1/2 teaspoons salt 1 cup finely chopped yellow onion 1 tablespoon finely chopped habanero pepper 1 tablespoon minced garlic 1 1/2 cups heavy cream 1 cup diced tomatoes 1/2 cup reserved pasta cooking water 1/2 cup chopped green onion tops 1/4 cup grated Parmesan 2 tablespoons chopped fresh parsley leaves 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately. Combine all ingredients thoroughly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 55347,"Quick Fix Avocado Salad 2 ripe avocados 1 lime, juiced 1/3 cup fresh cilantro leaves Instructions: Cut avocados in half and remove pit. Peel flesh away and slice avocado into wedges. Arrange slices on a serving plate. Squeeze lime juice over avocado slices and then top with torn cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 55348,"Coconut Banana Pudding 5 ripe bananas 1/2 cup plus 2 tablespoons agave
6 tablespoons cornstarch
1/4 teaspoon sea salt
6 large egg yolks
Two 15-ounce cans coconut milk
12 vanilla wafers
1/2 cup coconut flakes, toasted
Instructions: In a food processor, puree 4 of the bananas until smooth, then set aside. In a large saucepan set over medium heat, whisk together the agave, cornstarch, salt, egg yolks and coconut milk until smooth. Bring the mixture to a rolling boil, then reduce the heat to a simmer. Cook, stirring constantly, until thick, about 10 minutes. To check for doneness, coat the back of a spoon with the pudding and run your finger down the center of the spoon. The pudding should hold a clear, clean line. Remove from the heat, then fold in the pureed banana. Refrigerate until cool, at least 2 hours or up to overnight. The pudding will continue to thicken as it cools. Slice the remaining banana. Crumble 2 wafers into the bottom of four 10-ounce ramekins. Divide the pudding among the ramekins. Top each serving with banana slices, toasted coconut flakes and another crumbled wafer.
Serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 55349,"Apple Skillet Cake with Port and Currant Jelly 2 eggs 1 cup whole milk 6 tablespoons unsalted butter 1 cup unbleached white flour 2 teaspoons baking powder 1/4 cup granulated sugar 1 tablespoon orange zest 1 teaspoon lemon zest 6 Winesap, Macoun, Empire apples or other tart apples, about 1 3/4 pounds 2 tablespoons unsalted butter 1/3 cup maple syrup 1/4 cup Port wine 1 tablespoon cinnamon 1 teaspoon lemon juice Currant jelly English double clotted cream Instructions: To make the skillet cake batter, whisk together the eggs, milk and 2 tablespoons butter, melted. Mix the flour, baking powder, sugar, and zest. Combine the flour with the liquids and allow batter to rest, refrigerated, for at least 30 minutes before cooking. Peel, core, and cut the apples into 1/2-inch thick slices. In a separate pan, melt 2 tablespoons butter, add the apple slices and saute over medium heat until they turn a rich golden color, about 5 minutes. Reduce the heat to low and carefully add the maple syrup, Port, cinnamon, and lemon juice. Cook slowly until the apples are tender at the center of each slice, but not soft and mushy, about 2 minutes. Heat a non-stick 7-inch omelet pan over low heat until hot. Add 1 or 2 teaspoons of butter, melted, using either a brush or a tiny ladle, to coat the surface lightly. As soon as the butter has started to bubble, lift the pan off the heat and pour 1/2 cup of batter into the pan, tilting to spread the batter evenly across the bottom. Return the pan to heat, spoon in 1/4 of the apples and cook on low until golden on the underside. When the top is bubbly, flip and brown the second side. As each pancake is completed, place on an oven-proof platter set in a 200 degree oven. There should be enough batter to make at least 4 skillet cakes. Serve each cake warm with a dollop of currant jelly and some clotted cream or creme fraiche. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 55350,"Arroz Blanco con PlATanos Fritos White Rice with Fried Plantains 3 tablespoons sunflower or vegetable oil 1/2 cup chopped white onion 1 1/2 tablespoons finely chopped garlic 2 cups white rice 4 cups chicken stock, heated 2 sprigs fresh hierbabuena or 2 tablespoons mint leaves Salt and pepper 1 pound ripe plantains, peeled 1 cup sunflower or vegetable oil Instructions: In a heavy 4-quart stockpot, heat the oil over low heat. Add the onion and fry until soft and clear, about 5 minutes. Add the garlic and continue to fry for another 3 to 5 minutes. Add the rice and stir well. Fry slowly without moving it too much, about 10 minutes. Stir in the hot chicken stock and the hierbabuena or mint. Add salt and pepper to taste. Cover and let cook for 15 to 20 minutes, or until all the stock is absorbed. Do not peek at or stir the rice during the cooking process. Cut the plantains in half. Cut each half lengthwise into 1/4-inch thick slices (about 4 to 5 slices). In an 8-inch cast-iron frying pan, heat the oil until smoking. Add the plantains and fry 3 to 5 minutes on each side or until brown. Remove them from the oil and drain on paper towels. Mound the rice on a plate or a platter and serve with the fried plantains on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 55351,"Greek Salad with Popcorn Cheese 2 large tomatoes, cubed 2 Lebanese cucumbers, cubed 1 red onion, thinly sliced 1 cup kalamata olives, pitted and halved 1 ripe avocado, halved, pitted, peeled and cubed 1/2 cup finely chopped fresh dill 1/4 cup extra-virgin olive oil 1 teaspoon red wine vinegar Juice of 1 lemon 1 cup cubed Kefalotyri or sharp Cheddar cheese Instructions: Heat the oil in a deep fryer to 375 degrees F. Cook's Notes: If you don't have a deep fryer, heat 2 tablespoons/30 ml oil in a pan at medium-high heat. Carefully place the cheese cubes in pan and lightly fry on both sides until golden, about 1 minute. Mix the tomatoes, cucumbers, red onion, olives, avocado in a large bowl with the dill, olive oil, red wine vinegar, and lemon juice. Deep fry the cheese at 375 degrees F for approximately 2 minutes. The cheese must be served immediately or it will harden again within a couple minutes. Toss the salad and garnish with fried cheese on top. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 55352,"Lemony Negronis 1 cup neutral gin, chilled 1 cup Campari, chilled
1/2 cup dry vermouth, chilled
3/4 cup fresh pink grapefruit juice, chilled
2 large lemons, peels removed in long spirals and juiced
Instructions: Combine the gin, Campari, vermouth, grapefruit juice, lemon juice and lemon peels in a pitcher and stir to blend. ","[Prosecco, Pinot Grigio, Sauvignon Blanc]" 55353,"Taco Spiced Michelada 1 tablespoon taco seasoning 1 lime wedge 2 teaspoons soy sauce 1 teaspoon Mexican-style hot sauce A few dashes Worcestershire sauce One 12-ounce bottle Mexican-style lager, chilled Instructions: Spread the taco seasoning out on a small plate. Rub the edge of a pint glass with the lime wedge and then rim the glass with the taco seasoning. Drop the lime wedge into the glass. In the bottom of the rimmed glass, stir together the soy sauce, hot sauce, Worcestershire and lime wedge. Add a pinch of the leftover taco seasoning from the plate and mix well. Pour the beer down along the side of the glass and gently stir to combine.
","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 55354,"Homemade Orange Marmalade and Hand-Rolled Whole-Grain Crackers 4 medium navel oranges, washed, very thinly sliced into rounds and roughly chopped 2 1/2 pounds sugar
1 lemon, zested and juiced 1 lemon, zested and juiced
Hand-Rolled Whole-Grain Crackers, recipe follows 1/4 cup slivered almonds 1 cup whole wheat flour
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup extra-virgin olive oil, plus more for brushing 1 tablespoon sesame seeds Instructions: Place the oranges in a saucepan with the sugar, 5 cups water, the lemon zest and lemon juice. Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally until the marmalade gels and thickens and a candy thermometer inserted in the marmalade reads 222 degrees F, about 2 hours 30 minutes. Ladle the marmalade into 4 hot half-pint canning jars, leaving 1/4-inch headspace. Wipe around the edges of the jar and place the lid in the center. Screw on the bands until tight, then place the jars in a canner filled with boiling water. The jar tops should be covered by 1 to 2 inches of water. Process for 10 minutes, then remove and set aside to cool. Serve the orange marmalade with Hand-Rolled Whole-Grain Crackers. Hand-Rolled Whole-Grain Crackers: Preheat the oven to 350 degrees F and place a rack in the center of the oven. Line a large baking sheet with parchment paper or a silicone baking mat. In the bowl of a food processor, pulse the almonds until finely ground. Then add the flour, salt, nutmeg and cloves and pulse again. While running the processor, add 1/3 cup water and the oil until combined and crumbly. Remove the cracker dough and form into a ball and place on a sheet of plastic wrap. Roll the dough between two pieces of plastic wrap to 1/8-inch thick. Cut into any shape using a rolling crinkle cutter, and then transfer to the prepared baking sheet, placing the crackers 1-inch apart. Brush some oil on top of the crackers and sprinkle the sesame seeds over the top. Pierce the cracker dough with a fork so they don't puff up. Bake until crisp and golden, 15 to 20 minutes. Transfer to a wire rack to cool. Yield: about 24 crackers ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 55355,"Chocolate-Covered Cherry Cake Vegetable oil spray for misting 1 package (18.25 ounces) plain devil's food cake mix or devil's food mix with pudding 1 can (21 ounces) cherry pie filling 2 large eggs 1 teaspoon pure almond extract 1 cup sugar 1/3 cup butter 1/3 cup whole milk 1 package (6 ounces; 1 cup) semisweet chocolate chips Instructions: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside. Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze. For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes before cutting into squares and serving. Store this cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6months. Thaw the cake overnight on the counter before serving. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 55356,"Chocolate Coconut Cookies 3/4 cup all-purpose flour 1/4 cup cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 1/2 cup packed light brown sugar 1/4 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 3/4 cup sweetened coconut flakes 1/2 cup semisweet chocolate chips 1/2 cup chopped pecans Instructions: Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper.
Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2 1/2 inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 55357,"Homemade Frozen Chicken Fingers 2 cups corn flake cereal 2 ounces whole-wheat Melba toast 1/3 cup finely grated Parmesan 1 tablespoon finely chopped fresh parsley, optional 1/2 teaspoon sweet paprika Kosher salt 2 large egg whites 2 pounds chicken tenders 1/2 cup 2-percent Greek yogurt 2 tablespoons chopped fresh basil 2 tablespoons chopped roasted red pepper 1/2 teaspoon white wine vinegar 1 small clove garlic, grated Kosher salt Nonstick cooking spray Instructions: For the chicken fingers: Combine the cereal, melba toast, Parmesan, parsley if using, paprika and 1/2 teaspoon salt in a large resealable bag and, using the bottom of a skillet or rolling pin, crush into a coarse meal. Dump out into a shallow dish. Whisk the egg whites with 2 tablespoons water in another shallow dish.
Dip the chicken tenders into the egg white, shake off the excess, and coat thoroughly in the coating. Bake immediately, or refrigerate up to 1 hour before baking. To freeze, arrange the breaded chicken tenders on a baking sheet and freeze until hard, 1 to 2 hours. Store in resealable freezer bags for up to 1 month.
For the sauce: Combine the yogurt, basil, red pepper, 1 tablespoon water, vinegar, garlic and salt to taste in a small bowl; stir together. Wrap and refrigerate until ready to serve.
Preheat the oven to 425 degrees F. Fit a rimmed baking sheet with a wire rack and spray with cooking spray. Generously spray the fresh or frozen chicken tenders all over with cooking spray. Arrange on the prepared rack and bake, flipping halfway through, until golden and crispy and cooked through, 15 to 20 minutes (if frozen, 20 to 25 minutes). Remove from the oven and season with salt. Serve with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 55358,"Spinach and Cheese Dip 1 round loaf of bread 4 slices pancetta Salt and freshly ground black pepper 2 cups/500ml grated Gruyere cheese 1 cup/250ml grated smoked Raclette cheese 2 tablespoons/30ml all-purpose flour 1 cup/250ml beer 1 clove garlic, minced 4 cups chopped fresh spinach (1 liter) 1 teaspoon/5ml sambal oelek Cut raw vegetables, for serving Instructions: Preheat the oven to 350 degrees F (180 degrees C).
Cut a 1-inch slice off the top of the bread loaf and set aside. With a paring knife, gently remove the bread on the inside of the loaf to form a bowl, leaving a 1-inch-thick bread shell along the sides and bottom. Cube the top slice and the center of the loaf to make croutons.
Fry the pancetta in an ovenproof skillet until golden brown and crisp. Drain on paper towels. Add the croutons to the skillet and coat them with the pancetta fat. Season with salt and pepper, then transfer the skillet to the oven and cook for 5 minutes.
Place the bread bowl in the oven along with the croutons to make it crisp. In a large bowl, combine the cheeses and flour. Season with pepper.
In a saucepan, heat the beer and garlic. Gradually add the cheese mixture, stirring until the cheese melts. Stir in the spinach and sambal.
Fill the bread bowl with spinach dip and place on a baking sheet. Bake for 15 minutes. Garnish the dip with the pancetta. Serve warm with the vegetables and reserved croutons for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55359,"Chicken Vesuvio 2 ounces frozen peas, blanched 1 chicken, jointed 1 teaspoon salt 1 teaspoon pepper 2 teaspoons oregano 2 teaspoons granulated garlic 1 large baking potatoes, like russets 6 tablespoons olive oil 2 large garlic cloves, whole 1 cup dry white wine 2 teaspoons parsley, chopped Instructions: Preheat oven to 400 degrees F. To blanch peas, place in boiling water for 1 minute (1 teaspoon of sugar added brings out sweetness). Joint chicken into 4 pieces and season well with salt, pepper, oregano and granulated garlic. Peel potato and cut into quarters; saute in olive oil until golden brown; set aside. In 10-inch skillet, bring olive oil to 300 degrees or almost to boiling point. Add garlic cloves; cook for 2 minutes to release flavor. Add chicken; saute lightly on both sides until golden brown. Add potatoes and then deglaze pan with white wine. Bake for 20 to 30 minutes. Place chicken on serving plate and arrange potatoes around chicken. Pour the sauce from the pan over chicken and add peas. Garnish plate with parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 55360,"Crunchy Green Salad with Goat Cheese and Warm Bacon Vinaigrette 1 pound (about 12) red-skinned boiling potatoes 3 cups (about 1 pound) diced slab bacon 2 tablespoons minced garlic 1/2 cup chopped shallots 6 tablespoons packed light brown sugar 6 tablespoons balsamic vinegar 1/2 cup extra virgin olive oil 6 tablespoons freshly squeezed orange juice 1/2 head frisee (curly endive), well washed and torn into pieces 4 cups mixed salad greens (mesclun), or a mixture of at least 3 lettuces such as red leaf, Romaine, endive, radicchio, arugula, frisee, watercress or Boston 4 teaspoons chopped chives 2 plum tomatoes, seeded and diced 1/2 English cucumber, peeled, halved lengthwise, sliced into half-moons 2 celery ribs, sliced 1/4 inch thick 6 ounces fresh, mild goat cheese, crumbled Croutons, recipe follows 16 to 20 baguette slices, 1/4 inch thick 3 tablespoons garlic oil, or olive oil mixed with 1 minced garlic clove 1/4 cup freshly grated Parmesan Freshly ground black pepper Instructions: Put potatoes in a saucepan and cover with cold water. Cover the pan and bring to a boil over high heat. Uncover and boil until the potatoes are tender, between 12 to 15 minutes. While the potatoes are cooking, make the dressing. In a skillet, saute the bacon over a medium-high heat until most of the fat has been rendered and the bacon is golden and beginning to crisp, about 5 minutes. Turn off the heat and pour off the fat into a glass-measuring cup. Remove the bacon from the pan and let drain on paper towels. In the skillet, with its thin coat of bacon fat, add the garlic and shallots and cook over medium heat, stirring, until softened, about 5 minutes. Add the brown sugar and cook, stirring, until dissolved. Scrape the mixture into a blender or food processor and add the balsamic vinegar, extra-virgin olive oil, and orange juice. Add 1/4 cup of the bacon fat and process, pulsing, until, just until smooth. Season to taste with salt and pepper. Slice the warm potatoes 1/4 inch thick and combine with half of the warm vinaigrette (reheat the vinaigrette in the microwave if necessary) and half of the bacon pieces. Divide in roomy serving bowls. In a large bowl, combine the lettuces, chives, tomato, cucumbers, and celery. Toss with the remaining vinaigrette and divide on top of the potatoes in the serving bowls. Sprinkle the crumbled goat cheese and reserve bacon pieces over the salads, place 3 or 4 croutons on each, and serve. For the croutons, preheat to 350 degrees. Arrange the bread slices on a baking sheet and brush the tops with garlic oil. Bake 10 to 12 minutes, until golden. Remove from the oven and immediately sprinkle with cheese (if using) and pepper. Cover with foil to keep warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 55361,"Cheddar and Hard Cider Fondue One 12-ounce bottle hard cider 3/4 cup homemade or store-bought low-sodium chicken broth 2 tablespoons Worcestershire sauce 1 clove garlic, finely chopped 8 ounces sharp Vermont or New York yellow Cheddar, grated 8 ounces Gruyere, grated 3 tablespoons cornstarch 1/8 to 1/4 teaspoon cayenne pepper Kosher salt 1 tablespoon Bourbon, whiskey or apple jack, optional Cooked chicken and apple sausages, chorizo, or mini hot dogs; sliced baguette or black bread, radishes, roasted shallots, roasted mushrooms or small fingerlings or baby potatoes, pears, apples, or pretzels. Instructions: For the fondue: Heat the cider, chicken broth, Worcestershire sauce and garlic in a medium pot over medium heat and simmer until the liquid has reduced by half (about 1 cup/8 ounces), about 15 minutes. Toss the Cheddar and Gruyere in a medium bowl. Sift the cornstarch over the cheese and toss to coat lightly. Use a wooden spoon to sprinkle some of the cheese mixture into the cider mixture and stir to incorporate it. Continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted, about 15 minutes. Stir in the cayenne, a pinch of salt and Bourbon, if using. Transfer the mixture to a fondue pot or double boiler and serve with desired dippers. ","[Riesling, Chenin Blanc, Pinot Grigio, Gavi]" 55362,"Bucatini Carbonara Kosher salt 8 ounces dried bucatini pasta
1/4 cup extra-virgin olive oil, plus more for drizzling
1 cup diced pancetta
2 cloves garlic, sliced
Coarsely ground black pepper
2 large whole eggs plus 1 large egg yolk
1/2 cup grated Parmesan 1/2 cup grated Pecorino-Romano, plus more for serving
Instructions: Bring a high-sided pan filled with water to a boil. Season liberally with salt. Place the bucatini in the water. Heat the olive oil over medium heat in a large saute pan, then add the pancetta. Cook until the pancetta has rendered and the meat is caramelized, about 3 minutes. Add the garlic and about 1 tablespoon black pepper to the pan to toast, about 1 minute. Add a ladle of pasta water to stop the cooking process and let simmer on low heat, 2 to 3 minutes. Meanwhile, whisk together the eggs and egg yolk in a bowl. Add the Parmesan and Pecorino-Romano and whisk to combine. Slowly add a ladle of the pasta water to temper the eggs. Set aside. When the pasta is al dente, add the pasta to the pancetta pan straight from the water. Remove from the heat and add freshly cracked pepper to taste. Add the egg mixture and toss gently to coat. If the sauce gets too thick, add some additional pasta water. Garnish with a generous sprinkling of Pecorino-Romano and a drizzle of olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 55363,"Savory Butternut Squash Crostata One 1 1/4-pound butternut squash, sliced 1/3-inch thick 1 red onion, sliced 1/4-inch thick
2 tablespoons olive oil
Kosher salt
One 9-inch refrigerated pie crust, chilled
Half 5.2-ounce container herbed cheese, such as Boursin 1 tablespoon chopped pistachios 1/2 cup baby arugula
1 tablespoon pomegranate seeds
Instructions: Preheat the oven to 375 degrees F. Scatter the squash and onions on a rimmed baking sheet, drizzle with the olive oil and season with 1/2 teaspoon salt. Toss well to coat evenly. Roast until the squash is tender all the way through and the onions are soft and turning golden brown, 28 to 30 minutes. Let cool slightly. Unroll the pie crust onto a nonstick baking sheet. Crumble half of the cheese over the crust, leaving a 2-inch border. Top with the roasted onions and then shingle with the squash in circles. Fold the crust borders up and over the filling, crimping every 2 inches or so. Sprinkle the exposed squash with the pistachios and the remaining cheese. Bake until the crust is golden brown and the cheese is melted, about 30 minutes. Let cool for 5 minutes, then sprinkle with the arugula and pomegranate seeds. Slice and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55364,"Chorizo 1 pound large dry white beans 1/2 pound sliced bacon, cut into thin strips 12 large cloves garlic, minced 4 onions, sliced 1 large leek (about 1 pound) sliced, with 1/3 of the green part 1 large carrot, peeled and coarsely chopped 1 ham hock (about 2 pounds) cut into small pieces 1 1/2 pounds variety of chorizo sausages, cut into 1/4-inch pieces 2 bay leaves 1 tablespoon Spanish paprika 1/2 cup red bell pepper, roasted, peeled, seeded and cut in 1/4-inch dice Salt and freshly ground black pepper to taste, if necessary Instructions: Place beans in a bowl and soak them in water overnight. Add water to over by 2 inches, as beans will expand about twice in size. Next day, drain beans. In a very large flameproof casserole or stock pot, cook bacon over low heat for 3 or 4 minutes. Add garlic, onions, leek and carrot; cook for 30 minutes, stirring occasionally. Add ham hock, sausages, bay leaves, paprika and beans; add water to barely cover. Bring to a boil, skim off the foam and fat from the top, reduce heat and simmer, partially covered, on very low heat for about 2 1/2 hours, or until beans are tender and juicy. Add red bell pepper 5 minutes before the end of cooking. Remove ham hock and defat surface of stew. Take off meat from ham hock and return it to the pan. Discard bay leaves. Taste for seasoning. Serve warm, preferably from a clay casserole. Recommended Wine: Sidra (Austrian hard, sparkling apple cider) ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 55365,"Garlic Shrimp and Chickpeas 2 15-ounce cans chickpeas, drained and rinsed 6 tablespoons extra-virgin olive oil Kosher salt 1 1/4 pounds medium shrimp, peeled and deveined, tails intact 3 cloves garlic, minced 1 teaspoon finely grated lemon zest 1/2 teaspoon red pepper flakes 1/2 cup roughly chopped fresh parsley Lemon wedges, for serving Instructions: Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the chickpeas with 1 tablespoon olive oil and 1/2 teaspoon salt in a large baking dish, then spread out in a single layer. Bake until golden, about 20 minutes. Meanwhile, toss the shrimp with 4 tablespoons olive oil, the garlic, lemon zest, red pepper flakes and 1 teaspoon salt in a medium bowl. Marinate 10 minutes. Remove the baking dish from the oven and scatter the shrimp over the chickpeas. Return to the oven and bake until the shrimp are pink, 5 to 8 minutes. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the parsley. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 55366,"Mel's Favorite Pecan Pie 3/4 cup chopped pecans 3 tablespoons bourbon 1/4 cup melted butter 1 cup sugar 3 eggs 3/4 cup maple syrup 1 teaspoon vanilla 1/4 teaspoon salt 3/4 cup chocolate chips 1 (9-inch) prepared piecrust Instructions: Preheat oven to 375 degrees F. Soak pecans in the bourbon. Set aside.
In a mixing bowl, beat melted butter, sugar, and eggs until fluffy. Blend in syrup, vanilla, and salt. Stir in chocolate chips until evenly distributed. Pour mixture into piecrust. Sprinkle bourbon-soaked pecans over top of filling.
Bake for 45 to 55 minutes. Check at 45 minutes, it may brown quickly ","[Burgundy, Port, Tawny Port, Sherry]" 55367,"Pulled Chicken with Bourbon BBQ 1 cup ketchup 2 tablespoons dark amber maple syrup 2 tablespoons cider vinegar 2 tablespoons Worcestershire sauce 2 large cloves garlic, finely chopped 1/4 cup apricot all-fruit spread or preserves 2 shots good-quality bourbon 1 tablespoon orange zest Coarsely ground black pepper 1 sweet potato, peeled and cut into small dice Salt 1 tablespoon vegetable oil 1 large onion, chopped 4 cups Pulled Poached Chicken, recipe follows 1 cup poaching liquid from Pulled Poached Chicken, recipe follows 8 soft brioche or other rolls, split 1/4 cup vegetable oil 3 tablespoons cider vinegar 2 tablespoons agave or honey, or 2 teaspoons sugar Juice of 1 lemon 2 cups shredded cabbage or slaw salad mix 1 small Honeycrisp or Fugi apple, peeled and grated on large holes of box grater or finely chopped Salt and freshly ground black pepper One 4-pound whole chicken 2 bay leaves 2 carrots, quartered 2 ribs celery, quartered 1 lemon, sliced 1 large onion, quartered with root end attached A few black peppercorns A few stems fresh rosemary A few stems fresh thyme Salt Instructions: For the BBQ sauce: Combine the ketchup, brown sugar, maple syrup, vinegar, Worcestershire sauce and garlic in a small pot. Cook over medium-low heat until thickened, 25 to 30 minutes. Stir in the apricot preserves, bourbon and orange zest until well combined. Season with coarsely ground black pepper. For the sandwiches: Cover the sweet potatoes with water in a small pot and season with salt. Bring to a boil and cook for 5 minutes. Drain. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the onions and cook until softened, 10 to 15 minutes. Add the sweet potatoes, Pulled Poached Chicken and poaching liquid (or store-bought chicken stock), then pour the BBQ sauce over top. Simmer until the chicken is heated through. For the slaw: Combine the vegetable oil, vinegar, agave and lemon juice in a large bowl. Add the cabbage and apples and toss to combine. Season with salt and pepper. To serve: Pile the BBQ chicken on the rolls and top with the apple slaw. Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt. Cover with water and bring to a boil. Reduce the heat to a simmer and poach the chicken for 1 hour. When the chicken is cool enough to handle, discard the skin and bones, and separate the meat into bite-size pieces. Strain the stock and reserve. ","[Chardonnay, Zinfandel, Merlot, Tempranillo]" 55368,"Shrimp Salad with Lemon Juice 1/2 pound jumbo gulf shrimp (boiled with shells on in large pot of salty water for 45 seconds, then chilled in cold water. When chilled remove peel) 1/2 bunch celery, chopped against the grain. 1 large ripe tomato, seeded and diced into 2/3-inch cubes 1 large shallot, diced into 1/4-inch cubes 1/2 bunch cilantro leaves, roughly chopped Sea salt and freshly ground black pepper Olive oil 2 ripe lemons, juiced 1 ripe avocado diced into 1/2-inch cubes 1/2 can mandarin oranges Instructions: Lightly toss everything except for avocado and mandarin in a large bowl, keep in refrigerator for 40 minutes. Toss avocado in before serving. Add mandarin oranges on top, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 55369,"Port and Blue Cheese 1 1/2 cups dry red wine 1 1/2 cups Port 1/2 cup sugar 1/2 teaspoon black peppercorns 1/4 teaspoon whole cloves 1 cinnamon stick Zest from 1/3 - 1/2 lemon 4 pears, stem on, peeled and cored with a melon baller 4-6 ounces Gorgonzola cheese, at room temperature 4 mint sprigs Instructions: In a deep saucepan combine the wine, Port, sugar, peppercorns, cloves, cinnamon, and lemon zest. Bring to a boil and simmer for 5 minutes, or until the sugar is melted. Simmer the pears for 10 to 20 minutes, or until they are fork tender. Remove the pears and boil the poaching liquid until it has reduced to a syrupy glaze. Stuff the pears with the cheese. Pour 3 tablespoons of glaze on each plate and tilt the plate to form an abstract design. Place one pear, stem end up, on each plate. Garnish with mint sprigs. Suggested drink: Port ","[Pinot Noir, Barolo, Cabernet Sauvignon, Syrah]" 55370,"Chocolate-Hazelnut French Toast With Raspberry Syrup 2 cups raspberries 1/4 cup sugar 2/3 cup chocolate-hazelnut spread (such as Nutella) 3 large eggs 1 cup whole milk 8 slices country white bread 2 tablespoons unsalted butter Chopped toasted hazelnuts, for topping Instructions: Preheat the oven to 250 degrees F. Combine the raspberries, sugar and 3 tablespoons water in a small saucepan over medium-high heat; cook until the raspberries are broken down and the mixture is syrupy, about 5 minutes. Strain through a fine-mesh sieve into a bowl, pressing the berries with a rubber spatula. Whisk the chocolate-hazelnut spread and eggs in a medium bowl until smooth, then transfer to a large baking dish and whisk in the milk. Working in batches, add the bread and soak, turning once, 1 to 2 minutes. (Remove before the bread is soggy.) Melt 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 2 pieces bread and cook until browned, 3 to 4 minutes per side. Transfer to a baking sheet and keep warm in the oven; repeat with the remaining bread, adding 1/2 tablespoon more butter to the skillet with each batch. Top with the raspberry sauce and hazelnuts. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 55371,"Neely's Lazy-aide 1 part whiskey (recommended: Jack Daniels) 2 parts lemonade Splash grenadine 1 can lemon soda Mint leaves and lemon slices, for garnish Instructions: Add the whiskey, lemonade and grenadine to a high ball glass filled with ice. Top with lemon soda and stir. Garnish with mint and lemon slices. ","[Whiskey, Lemonade, Grenadine]" 55372,"Vegetable Slaw with Horseradish and Mustard 3/4 cup finely julienned (2-inches long) green cabbage 3/4 cup finely julienned (2-inches long) carrots 1/2 cup finely julienned (1-inch long) red onions 2 tablespoons thinly sliced scallions 1 tablespoon freshly grated horseradish 1/2 clove garlic, finely minced
2 tablespoons creme fraiche
2 tablespoons champagne vinegar
1 teaspoon whole-grain mustard
1/4 teaspoon celery seeds, toasted
Salt and freshly ground black pepper Instructions: In a large bowl combine the cabbage, carrots, onions, scallions, horseradish and garlic. In a small bowl, whisk together the creme fraiche, vinegar, mustard and celery seeds. Toss the slaw with the dressing and season everything with salt and pepper. Marinade the slaw for 1 hour. Drain as desired, depending on the consistency you are looking for. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 55373,"Mini Antipasto Calzones Flour, for dusting One 1-pound ball pizza dough
Cornmeal, for dusting
1/2 cup (4 ounces) shredded fontina (see Cook's Note) 1/2 cup (4 ounces) shredded provolone 1 ounce salami, diced into 1/4-inch pieces
1/4 cup diced roasted red pepper (jarred or homemade) 1 tablespoon finely chopped kalamata olives (about 5 olives)
1 egg Marinara sauce (jarred or homemade), warmed, for dipping
Instructions: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. On a lightly floured work surface, roll out the dough ball into a 14-inch circle, about 1/4-inch thick. Using a 4-inch round cutter, cut the dough into 12 circles. Transfer the circles onto two heavy baking sheets dusted with cornmeal. In a medium bowl, combine the fontina, provolone, salami, peppers and olives. In a separate small bowl, beat together the egg and 1 teaspoon water. Place 1 tablespoon of the cheese mixture onto 1 half of each dough circle, leaving a 1/4-inch border at the edge. With a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled half of the dough over the filling and, using the tines of a fork, press the edges together to seal. Repeat with the remaining circles of dough. Brush the calzones with the remaining egg mixture. Bake for 14 minutes, rotating the baking sheets halfway through, or until the calzones are golden brown. Serve the calzones on a platter with warm marinara sauce for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 55374,"Benedictine Dip 1 large cucumber, peeled 8 ounces cream cheese, softened 2 tablespoons grated onion 1/4 teaspoon salt 1 tablespoon mayonnaise 1/8 cup sour cream Dash green food coloring, optional 2 tablespoons chopped fresh dill Accompaniments: trimmed baby carrots and sugar snap peas, blanched, raw, trimmed baby radishes Instructions: Grate cucumber and drain in a fine mesh sieve. Combine cucumber, cream cheese, onion, salt, mayonnaise, sour cream and food coloring (if using) in a food processor. Transfer to a bowl and add chopped dill. Taste for seasoning. Serve with crudite. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 55375,"Sunny's Mango Seasoning Spice Blend 1/4 cup chili powder 1 tablespoon sumac
1 teaspoon Hungarian paprika
1 tablespoon kosher salt
1 tablespoon sugar Mango or other fruit, for serving Instructions: In a medium pan on medium heat, add the chili powder, sumac and paprika. Toast, stirring constantly, until you smell the spices really wake, 2 to 3 minutes. Remove from the heat and let cool about 30 minutes. Stir in the salt and sugar. Sprinkle on mango or any other fruit. ","[Riesling, Moscato, Gewrztraminer]" 55376,"Cuban Sandwich with Slow-Cooker Pulled Pork 3 pounds boneless pork shoulder 1/2 teaspoon ground cumin
3 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
3 tablespoons fresh orange juice
1 tablespoon fresh lime juice
Four 6-inch-long soft sub loaves, split
About 3 tablespoons mayonnaise
About 3 tablespoons yellow mustard
4 ounces thinly sliced ham
6 ounces sliced Swiss cheese
1 cup dill pickle chips
About 2 tablespoons unsalted butter
Instructions: Rub the pork all over with the cumin, garlic, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Place in a slow cooker and drizzle with the orange and lime juices. Cook on high heat until the meat is tender and falling apart, 6 hours. Transfer to a cutting board and coarsely shred. Spread one side of each loaf with mayonnaise and the other with mustard. Build the sandwiches with the pulled pork, ham, Swiss and pickles (you will have some pulled pork left over). Melt 1 tablespoon of the butter in a large skillet over medium heat. Place 2 of the sandwiches in the skillet and cover with another skillet, weighing it down with a heavy can or pot. Cook until golden brown, about 4 minutes. Turn the sandwiches over, replace the top skillet and continue to cook until the other side is golden brown and the cheese is melted, about 3 minutes more. Repeat with the remaining sandwiches, adding the remaining butter to the skillet. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 55377,"Coconut Curry Shrimp 1/2 pound extra-large shrimp, peeled and deveined Salt and black pepper
1/2 cup vegetable oil
2 tablespoons curry powder
1/2 diced onion
2 cups coconut milk
1/2 cup mixed diced bell pepper (green, red and yellow)
1 clove garlic, finely chopped 1 tablespoon dry jerk seasoning
Cooked rice, for serving Instructions: Lightly season the shrimp with salt and pepper to taste; refrigerate until ready to use. Heat the oil in a medium saut pan over medium heat. Using a small strainer, sift the curry powder into the hot oil and cook for about 2 minutes, stirring constantly. Add the onion and saut until the onions are browned, about 2 minutes. Stir in the coconut milk, bell pepper, garlic and jerk seasoning. Stir and cook for 1 minute. Add the shrimp. Cook, stirring occasionally, until the bell peppers are tender and the shrimp is cooked through, about 5 minutes. Serve over rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 55378,"BBQ Goat or Lamb: Barbacoa de Cordero 4 guijillo chiles 2 teaspoons cumin seeds 1 teaspoon ground cloves 10 allspice berries 1/3 cup Mexican oregano 12 sprigs fresh thyme 6 garlic cloves 1 Spanish onion, roughly chopped 1/3 cup cider vinegar 1 (12-pound) goat, quartered or 1 (6 to 8-pound) lamb shoulder Salt and pepper 1 (2-pound) package dried avocado leaves Instructions: Toast chiles, cover with boiling water in a deep bowl, and set aside for 20 minutes. Grind cumin, cloves, allspice, and oregano in coffee grinder. Drain soaked chiles, puree in blender the chiles, ground spices, thyme, garlic, onion, vinegar, and 1/2 cup of water. Process until smooth Push mixture through a sieve, season goat with salt and pepper. Rub paste all over the meat. Arrange in a bowl and allow to marinate for 4 hours, refrigerated. Preheat the oven to 325 degrees F. In a deep roaster pan scatter half of the avocado leaves on the bottom, place meat on top of the avocado leaves and scatter the remaining leaves over the meat. Cover the pan tightly with aluminum foil. Cook the goat 6 to 7 hours until meat is falling off the bone. If using lamb shoulder cook for 4 hours. ","[Malbec, Tempranillo, Garnacha, Syrah]" 55379,"Cobbler 5 cups fresh fruit 1/2 cup sugar Spices (recommended: cinnamon, nutmeg, cardamom) 1/2 teaspoon salt 1 tablespoon cornstarch 1 tablespoon fresh lemon juice, and lemon zest, if desired 1/2 recipe Buttermilk Biscuit dough, recipe follows 3 cups flour 3 tablespoons sugar 4 teaspoons baking powder 1 1/2 teaspoons salt 1 teaspoon baking soda 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces or grated 1 cup buttermilk Instructions: Preheat the oven to 375 degrees F. For the filling: In a large mixing bowl, combine the sugar, spices, salt, and cornstarch. Add the fruit and mix the coating evenly with the sugar mixture. Toss with the lemon juice. Place the fruit filling in a 10 or 12-inch cast iron skillet or a 2-quart baking dish and place in the oven for 20 minutes. In the meantime, make the biscuit dough. For the topping: Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl. Using a food processor, pastry cutter, or your fingertips incorporate 3/4 cup chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the buttermilk and stir just until moistened. Remove the fruit from the oven and drop 6 to 8 (1/2-cup) portions of the biscuit dough on top of the cooked fruit, spacing the mounds about a 1/2-inch apart. Increase the oven temperature to 425 degrees F and bake until the biscuits are golden brown on top and the fruit is bubbling, about 15 to 20 minutes. Remove the cobbler from the oven and cool for 15 minutes before serving. To make biscuit: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl. Using a food processor, pastry cutter, or your fingertips incorporate 3/4 cup chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the buttermilk and stir just until moistened. Using 1/2 cup dough for each biscuit, drop the biscuits onto the prepared baking sheet, spacing mounds about 2-inches apart. Bake the biscuits until they are golden brown on top, about 15 to 20 minutes or until a tester comes out clean. Serve the biscuits warm. Cook's Note: Seasoning Your Cast Iron Skillet Position a rack in the center of the oven, and preheat the oven to 325 degrees F. Wash the skillet with warm, soapy water and dry thoroughly. Apply a thin coating of vegetable oil or vegetable shortening with a paper towel on all surfaces, inside and out. Place the skillet on the oven rack, upside down. Place a baking sheet or a sheet of foil on the rack beneath to catch any dripping. Bake for 1 hour, then turn off the heat, open the door, and allow the skillet to cool inside the oven before removing. The skillet is now ready to use. To wash: Scrub the skillet with hot water and a brush without detergent. Never use sharp or metal utensils on it while cooking and never place in the dishwasher. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 55380,"Spice Cake with Ginger Glaze Nonstick cooking spray 3 tablespoons grated ginger (from about 3-inch piece of ginger) 2 cups all-purpose flour 1 tablespoon pumpkin pie spice 1 teaspoon baking powder 1/2 teaspoon baking soda 1 egg 1 cup applesauce 1 cup packed brown sugar 1/2 cup canola oil 1 teaspoon vanilla extract 1 cup powdered sugar 1/4 cup chopped walnuts Instructions: Preheat the oven to 350 degrees F. Spray an 8-inch cake pan or Bunt pan with nonstick cooking spray. Place the grated ginger in 2 layers of cheesecloth, or in 2 layers of paper towels. Squeeze to extract the juice, and set both the ginger and juice aside. In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and juiced grated ginger. In a separate bowl, whisk the egg with the brown sugar, applesauce, canola oil and vanilla until well combined. Stir the wet ingredients into the dry ingredients until thoroughly incorporated. Scrape the batter into the prepared cake pan, leveling the top with a spatula. Bake until a toothpick inserted in the center comes out mostly clean with a few crumbs clinging to it, 40 to 45 minutes. Remove from the oven. When cool enough to handle, invert the cake onto a wire cooling rack. For the glaze, stir together the powdered sugar with the reserved ginger juice. If the glaze is too thick, just add a little water to form a pourable but still thick consistency. When the cake is completely cooled, about 1 hour, pour the glaze onto the center and use an offset spatula to help the glaze run down the sides. Sprinkle the edges with the chopped walnuts to garnish. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 55381,"Smoky Squash Soup 1/4 cup extra-virgin olive oil 1/2 teaspoon ground cumin 1 small red onion, sliced 1 tablespoon tomato paste 2 medium carrots, chopped 2 chipotles in adobo, chopped 1 pound russet potatoes, peeled and diced 1 butternut squash (about 2 pounds), peeled, seeded and diced Kosher salt and freshly ground black pepper 4 cups low-sodium chicken broth Smoked paprika, for serving Instructions: Heat the oil in a large wide pot over medium heat. Add the cumin and onion and cook, stirring occasionally, until softened, about 3 minutes. Add the tomato paste, carrots and chipotles and cook, stirring, until the carrots brown, about 8 minutes. Increase the heat to high and stir in the potatoes and squash, making sure they are well coated. Season generously with salt and pepper and continue to cook until the potatoes begin to soften, about 5 minutes more. Pour in the broth and bring to a boil. Adjust the heat to maintain a simmer, cover and cook until the potato and squash are tender, about 15 minutes. Carefully puree the soup in batches in a blender until smooth or with an immersion blender in the pot. Rewarm over medium heat and adjust the seasoning with additional salt and pepper. Serve with a dusting of smoked paprika.
","[Rioja, Barbera, Tempranillo, Garnacha]" 55382,"Prosciutto Wrapped Cod Four 5-ounce cod fish fillets 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 ounces sliced prosciutto Cooking spray Instructions: Season the fish on both sides with salt and pepper. Wrap 1 wide or 2 thin slices of prosciutto around each piece of cod. Spray a large nonstick skillet with cooking spray and preheat it over a medium-high heat. Add the fish fillets and cook for 3 to 4 minutes per side, until the prosciutto is crisp and the fish is cooked through. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 55383,"Rum Rickie 6 ounces dark rum, such as Myers's Original Dark Rum 6 ounces Simple Syrup, recipe follows 3 ounces ginger juice
2 ounces black currant liqueur
8 ounces ginger beer
4 lime wedges
1 cup sugar Instructions: Combine the rum, Simple Syrup, ginger juice and black currant liqueur in a shaker with ice. Shake until chilled, then strain into high-ball glasses with ice, filling the glasses three-quarters full. Top each glass with some ginger beer and garnish with a lime wedge. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
","[Rum, Ginger Beer, Black Currant Liqueur]" 55384,"Smoked Jerk Chicken Wings with Blue Cheese Dressing 4 pounds chicken wings 1/2 cup kosher salt
2 tablespoons packed brown sugar 1 cup smoky porter beer
1 tablespoon Worcestershire sauce 1 teaspoon whole black peppercorns
8 cups vegetable oil Jerk Seasoning, recipe follows 4 stalks celery, quartered Blue Cheese Dressing, recipe follows 3 tablespoons garlic powder 4 teaspoons cayenne 4 teaspoons ground black pepper
4 teaspoons table salt
4 teaspoons packed brown sugar 4 teaspoons granulated sugar
4 teaspoons dried thyme leaves
1 tablespoon ground allspice
2 teaspoons chili powder
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/3 cup mayonnaise 1/4 cup sour cream
3 tablespoons buttermilk
1 teaspoon minced yellow onion 1/2 teaspoon smoky porter beer
1/2 teaspoon white distilled vinegar
1/4 teaspoon ground black pepper
1/8 teaspoon kosher salt
2 ounces blue cheese crumbles
1 clove garlic, minced
Instructions: Rinse the chicken wings in cold water, then drain and set aside. In a large, lidded storage container whisk together 2 cups hot tap water, the salt and sugar. Add the beer, Worcestershire, peppercorns and 2 cups cold tap water. Whisk the brine briefly to mix the flavorings together. Add the wings to the brine, adding more cold water if needed to cover. Put the lid on and store them in the refrigerator for at least 8 hours and up to 24 hours. Rinse the wings thoroughly in cold water to remove any clinging peppercorns. Lay the rinsed wings on a rack to be placed in a smoker. If using hickory chips, soak in water for 30 minutes prior to use. If using logs, use dry logs. Preheat the smoker to 225 degrees F. Hot smoke the wings for 1 hour 30 minutes. After smoking you can throw them immediately into frying oil or store for later use. Pour the oil in a large heavy-bottomed saucepan. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Place 6 to 8 smoked wings in at a time and cook for about 4 minutes (if you want a crispier skin, fry longer). Be careful when removing the wings, as they are extremely hot. Place the hot wings in a heat resistant bowl and toss with some Jerk Seasoning. Place the jerked wings on a plate with four celery sticks and a couple ounces of the Blue Cheese Dressing to serve. Repeat for the remaining wings. In a bowl combine the garlic powder, cayenne, black pepper, salt, brown sugar, granulated sugar, thyme, allspice, chili powder, cinnamon and cloves. Mix thoroughly and store in a shaker for easy use. If not using immediately, store in an airtight container at room temperature. Combine the mayonnaise, sour cream, buttermilk, onions, beer, vinegar, pepper, salt, blue cheese and garlic in a food processor. Pulse until mixed, about six 2-second pulses.
","[Cabernet Sauvignon, Syrah, Zinfandel, Malbec]" 55385,"Navy Bean Soup 1 pound navy beans, picked over, rinsed and drained 10 sprigs parsley 2 sprigs fresh thyme or rosemary 1 bay leaf 2 large smoked ham hocks, about 1 1/2 pounds 1 medium carrot, coarsely chopped 1 medium onion, coarsely chopped 1 clove garlic, coarsely chopped Kosher salt and freshly ground black pepper Butter for garnish Instructions: Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve. Tie the parsley, thyme, and bay leaf together with kitchen twine. In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, carrots, onions, and garlic with 8 cups water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook until the beans and hock are completely tender, about 1-1/2 hours. Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into small cubes. Remove the herb bundle and discard. Puree about 3 cups of the beans with a bit of the liquid in a blender. (For a smoother soup puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper. To serve divide the soup among heated bowls. Place a small pat of butter on top each soup and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55386,"Prosecco Gold Rush 12 ounces Prosecco, chilled 2 ounces vodka, chilled 1 1/2 ounces cinnamon schnapps (Recommended: Goldschlager) Instructions: Pour Prosecco into a clear glass without ice. Add vodka and cinnamon schnapps, and stir to mix gold flakes evenly through the drink. ","[Prosecco, Vodka, Cinnamon Schnapps]" 55387,"Poutine De Yucca 1 1/2 pounds pork shoulder Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil, plus more for deep-frying
4 cups chicken stock
1/2 cup finely chopped onion 1/2 cup finely chopped carrot 1/2 cup red wine
1/4 cup finely chopped celery 1 bunch fresh thyme 5 cups peeled frozen yucca 2 cups cheese curds
1/3 cup diced green onion 1/3 cup finely chopped fresh parsley Instructions: Season the pork with salt and pepper. In a heavy-bottomed pressure cooker, heat 2 tablespoons of the vegetable oil and sear the pork until browned on all sides, about 3 minutes per side. Add the chicken stock, onion, carrot, wine, celery and thyme. Cover and cook until the meat shreds easily with a fork, 2 to 3 hours. Remove the pork from the cooking liquid, reserve the cooking liquid. Shred the pork and set aside. Transfer the cooking liquid to a medium saucepan and cook the jus until slightly reduced, about 10 minutes. Bring a large pot of salted water to a boil over high heat. Cook the yucca until fork-tender, about 10 minutes. Drain thoroughly and transfer to a paper towel-lined plate and cut into cubes. Fill a large heavy-bottomed saucepan halfway with oil and heat over medium heat until a deep-fry thermometer measures 350 degrees F. Cook the yucca until it is crispy and golden on the outside and hot on the inside, about 5 minutes. Transfer the cooked yucca to a paper towel-lined plate and season immediately with salt and pepper. To serve, divide the yucca between 3 plates. Top with some of the shredded pork, cheese curds and jus. Garnish with the green onions and parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55388,"Beer Float Your Boat Cocktail 1 scoop dulce de leche ice cream 16 ounces chocolate stout 1 ounce butterscotch schnapps Instructions: Add a scoop of ice cream to the bottom of a pint glass, then pour the chocolate stout over and top with a shot of butterscotch schnapps. ","[Stout, Butterscotch Schnapps]" 55389,"No-Bake Chocolate-Pretzel-Peanut Butter Squares 1 1/2 sticks (12 tablespoons) butter, melted 2 cups pretzel rods, crushed into crumbs
1 1/2 cups confectioners' sugar
1 cup plus 1/4 cup smooth peanut butter
1 1/2 cups milk chocolate chips
Instructions: In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish. Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two intervals should be enough. Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 55390,"Smoked Turkey Roulade with Cornbread Stuffing One 4- to 6-pound skin-on turkey breast 1 stick (8 tablespoons) unsalted butter, at room temperature 2 stalks celery, diced 1 large sweet onion, diced 1 medium fennel bulb, diced 1 large green apple, diced 4 cloves garlic, minced 8 ounces ground turkey 1 1/2 teaspoons crushed red pepper flakes 4 teaspoons chopped fresh parsley 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh thyme 1 1/2 teaspoons toasted fennel seeds 1/2 cup bourbon 24 ounces cornbread, store-bought or homemade, crumbled Kosher salt and freshly ground black pepper Olive oil, for drizzling 1 cup demi-glace 2 tablespoons whole-grain mustard 1/2 cup bourbon 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 2 tablespoons brown sugar 1 tablespoon sherry vinegar Instructions: Preheat the oven to 425 degrees F. Preheat a smoker to 350 degrees F. Line a sheet pan with a wire rack. For the roulade: Butterfly the turkey breast, skin-side down, and pound it thin. Melt the butter in a large saut pan over medium heat. Add the celery, onion, fennel, apple and garlic and saut. Add the ground turkey, red pepper, parsley, sage, thyme and fennel seeds and cook until browned, about 3 minutes. Deglaze the pan with the bourbon and stir to combine. Remove from the heat and pour into a bowl. Add the crumbled cornbread and toss until fully incorporated. Taste and season with salt and pepper. Spread the stuffing over the turkey breast. Roll the turkey breast up and tie it with twine. Drizzle the skin with olive oil and season with salt and pepper. Roast in the oven for 45 minutes, then move to the smoker and smoke it at 350 degrees F for an additional 45 minutes. Remove from the smoker and let rest for 10 minutes before removing the twine and slicing. For the gravy: Combine the demi-glace, mustard and bourbon in a small saucepan. Turn the heat to medium and bring to a slow simmer. Meanwhile, in a small saut pan, melt the butter over medium heat. Once the butter has melted, add the flour and whisk until combined into a roux. Whisk the brown sugar, vinegar and roux into the simmering bourbon mixture in the saucepan until fully incorporated. Taste and adjust the seasoning as needed. Keep warm until ready to serve. Top the turkey roulade slices with warm gravy before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55391,"Meatless Meatloaf with Mushroom Gravy 1 pound Japanese eggplants (about 3) 1/2 cup walnuts 1 pound firm tofu 8 ounces shiitake or button mushrooms, stemmed 2 cloves garlic, minced 1 cup wheat germ 1 cup old-fashioned oats 1/4 cup chopped flat-leaf parsley 1 tablespoon chopped fresh sage leaves 1 large egg, plus 1 egg white 1 tablespoon chopped fresh thyme leaves 1 tablespoon kosher salt Freshly ground black pepper 1/4 teaspoon red cl flakes 2 tablespoons unsalted butter 6 ounces shitake, cremini, or button mushrooms Kosher salt Freshly ground black pepper 1 1/2 tablespoons all-purpose flour 1 tablespoon Marsala or sherry 1 cup vegetable broth, homemade or low sodium canned 2 sprigs fresh thyme, plus 1 teaspoon leaves 1/4 cup heavy cream Instructions: For the loaf: Over a gas burner or under an electric broiler, char the eggplants until the skin is black, turning as needed to cook all sides evenly. Wrap in foil and set aside to steam for 20 minutes. Remove from the foil and gently brush the skin off or rinse under warm water. Preheat oven to 400 degrees F. Pulse the walnuts in a food processor until finely ground. Transfer to a large bowl. Pulse the eggplant, tofu, and mushrooms into small pieces. Add mixture to the walnuts along with the remaining loaf ingredients. Mix together until evenly combined. Transfer the mixture into a 1 1/2-quart loaf pan or casserole dish and bake for 1 hour. For the gravy: Melt the butter in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, about 8 minutes. Season mushrooms with salt and pepper to taste. Scatter the flour over the mushrooms and stir until lightly browned, about 1 minute. Add the marsala and broth and bring to a boil, cooking until thickened, about 2 minutes. Add the cream and fresh thyme leaves and season with salt and pepper. Unmold the meatless loaf, slice, and serve with the mushroom gravy. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 55392,"Sunny's Root Beer BBQ Wings 2 cups root beer 2/3 cup ketchup
1/2 cup packed light brown sugar
2 tablespoons fresh lime juice
2 cloves garlic, grated on a rasp (not minced)
One 2-inch piece fresh ginger, cut into 1/4-inch discs
1 ghost pepper or habanero pepper, pierced with the tip of a knife
1 1/2 cups all-purpose flour 1/2 cup cornstarch
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
12 chicken wings, tips intact and not trimmed
Peanut or vegetable oil, to fry
2 lime wedges, for garnish 2 to 3 tablespoons black sesame seeds, for garnish Instructions: For the glaze: In a pot on medium-high heat, add the root beer, ketchup, sugar, lime juice, garlic and ginger. Whisk together until the mixture begins to boil and the ketchup and sugar are dissolved into the root beer. Lower to a simmer and when it begins to reduce in volume and thicken, turn off the heat and add the pepper. Allow to steep in the residual heat for 10 minutes, then discard the pepper and stir the glaze. For the wings: In a large paper bag, add the flour, cornstarch, a nice pinch of salt and a few grinds of black pepper. Crimp it shut and gently toss it to mix the contents. In batches, add a few wings and toss them from side to side to fully coat. Remove to a wire rack and allow to rest until the flour soaks into the skin, about 15 minutes. Repeat the process for 2 dry coats. After the second resting period, the wings are ready to fry. In a deep fryer or deep heavy pot, add enough oil to fill to about 4 inches. Heat the oil until a deep-fry thermometer registers 350 degrees F. Add the wings in batches to keep the temperature and fry each batch 12 minutes. Remove the wings to a paper towel-lined plate and sprinkle immediately with a pinch of salt. In batches, add a bit of the glaze to a large bowl and a few wings, then toss them to coat. Remove the wings to a platter, top with a spritz of lime and a sprinkle of sesame seeds and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 55393,"Grilled Pork Tenderloin with Guava Glaze and Orange-Habanero Mojo 2 pork tenderloins, about 1 1/2 pounds each Canola oil Salt and freshly ground pepper Ground cumin Guava Glaze, recipe follows Orange-Habanero Mojo, recipe follows Mint sprigs, for garnish 1 cup guava marmalade 2 tablespoons Dijon mustard 2 tablespoons orange juice or water Salt and freshly ground pepper 1/4 cup fresh lime juice 3 cups freshly squeezed orange juice 1/4 cup sour orange juice (optional) 1/2 small red onion, finely chopped 4 cloves garlic, finely chopped 1/2 habanero cl, finely chopped 1 teaspoon whole cumin seed Salt and freshly ground pepper Instructions: Heat grill to high. Brush pork with oil and season with salt, pepper, and cumin, to taste. Grill for 3 to 4 minutes. Turn the tenderloins over and brush with guava glaze and cook another 4 to 5 minutes, brushing with the glaze every few minutes. Remove from the grill, brush with more of the glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices and drizzle with the Orange-Habanero Mojo. Garnish with mint sprigs. Whisk together ingredients in a small bowl and season with salt and pepper, to taste.; In a saucepan, combine citrus juices, onion, garlic, habanero, and cumin. Cook over medium heat until reduced by 1/2 and season with salt and pepper, to taste. Strain. ","[Malbec, Tempranillo, Garnacha, Barbera]" 55394,"Warm Wild Mushroom and Roasted Tomatoes 1/4 cup extra-virgin olive oil, plus some for drizzling 4 large garlic cloves, peeled and then thinly sliced 2 pints grape or cherry tomatoes Salt and freshly ground black pepper 1/2 pound crimini mushrooms, stemmed and quartered 1/2 pound shiitake mushrooms, stemmed and quartered 1/2 pound button mushrooms, stemmed and quartered 4 springs fresh thyme 1/2 cup white wine Flat-leaf parsley Instructions: Preheat oven 425 degrees F Place a large skillet on the cook top with the extra-virgin olive oil and the sliced garlic, spread out the garlic so it is in an even layer in the oil. Place the skillet over medium heat and slowly brown the garlic stirring every now and then until golden all over, 4 to 5 minutes. Once you have the garlic going, place the tomatoes on a cookie sheet and drizzle with some extra-virgin olive oil and season with some salt and pepper. Place in the oven and roast for 8 to 10 minutes or until the tomatoes start to burst. Once the garlic is brown remove it from the skillet and reserve. Turn the heat up under the skillet to high, once you see the oil ripple add the mushrooms and spread them out in an even layer. Let them cook for about 4 minutes without moving.. Go ahead and give them a stir, add the thyme sprigs and season with some freshly ground black pepper, continue to cook for another 5 minutes stirring every now and then. Add the white wine and cook until it has almost completely evaporated, add some salt and stir to combine. Remove the stems of thyme and discard. Transfer the mushrooms to a serving platter, add the roasted tomatoes and the parsley and stir to combine. Sprinkle with the garlic chips and serve hot, warm, room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 55395,"Fresh Strawberry Jam for Canning 5 pounds strawberries, hulled and sliced (about 5 cups) 1/4 cup bottled lemon juice
7 cups sugar
One 3-ounce pouch liquid pectin Instructions: Place a wire rack in a rimmed baking sheet or line it with a clean towel. (This is to prevent the jars from directly touching the surface.) Set aside. Sterilize\u202feight 1/2-pint canning jars and lids. To sterilize jars using a boiling water canner or a large pot, place a rack (or often I will use a clean kitchen towel) on the bottom of the canner. Place the jars right-side-up on\u202fthe\u202frack and fill the jars and canner with enough water to cover the jars by at least 1 inch. Bring the water to a boil, then boil for 10 minutes (at altitudes less than 1,000 feet elevation; see Cook's Note). Using canning tongs, remove the jars from the canner one at a time, carefully pouring the water from the jars back into the canner. Let the jars air-dry\u202fupside-down\u202fon the prepared rack\u202for towel\u202fand sit undisturbed until you're ready to fill them. The rings and rubber-lined lids must be sterilized, too. Place the new lids in a small saucepan, cover with water and bring to a gentle simmer. Very gently simmer for 10 minutes (taking care not to boil). Turn off the heat and keep the lids in the water until ready to use.\u202f
Combine the strawberries, lemon juice and sugar in a heavy 6- to 8-quart non-reactive pot and stir well. Place over high heat and, stirring constantly, bring to a full boil with bubbles over the entire surface. Boil for 1 minute, stirring constantly. Remove from the heat and stir in the liquid pectin.
For each jar, insert a canning funnel and carefully ladle in the jam, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
Place the canning rack in the canner and fill the pot with water; bring to a boil over high heat.
Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 5 minutes (at altitudes less than 1,000 feet elevation; see Cook's Note). Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of jam at room temperature for up to 1 year. Once the jam is opened, store in the refrigerator for up to 1 month.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55396,"\Egg\Straordinary Scramble 5 egg whites 2 tablespoons water Salt and pepper 3 tablespoons extra virgin olive oil 1 cup broccoli, chopped 1 green pepper, chopped 1 bunch green onions, chopped 2 tomatoes, chopped 2 teaspoons garlic powder 1 teaspoon red cl pepper flakes Italian seasoning mix Chopped parsley, for garnish Red rose petals, for garnish 1/2 cup cooked ham 1/2 cup cooked crumbled bacon Instructions: Combine the egg whites with water, salt, and pepper, and beat lightly. Heat a saute pan and add the oil. When oil is hot, add the vegetables and saute. Pour the eggs into the pan and scramble. When almost done, add garlic powder and remaining spices, to taste. Garnish with parsley and red rose petals. (Do not eat rose petals.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 55397,"Creamy Polenta with Bacon and Cranberries 2 cups low-sodium chicken broth 3 teaspoons kosher salt, plus extra for seasoning 1 1/4 cups polenta or yellow cornmeal 1 cup freshly grated Parmesan 3/4 cup whole milk, at room temperature 5 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces Freshly ground black pepper 10 to 12 strips thick-cut applewood smoked bacon (about 1 pound) 1 cup mascarpone cheese, at room temperature (about 8 ounces) 3 tablespoons maple syrup or agave Pinch kosher salt 1/2 cup dried cranberries Instructions: For the polenta: Bring the broth, 2 1/2 cups water and the salt to a boil in a heavy 5-quart saucepan over medium-high heat. Gradually whisk in the polenta. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pan from the heat. Add the Parmesan, milk and butter. Stir until the butter and Parmesan have melted. Season with salt and pepper. For assembly: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bacon in a single layer on a rimmed baking sheet. Bake until brown and crispy, 15 to 17 minutes. Drain on paper towels. When the bacon is cool enough to handle, chop into 1/2-inch pieces. Set aside. Whisk together the mascarpone cheese, maple syrup and salt in a small bowl until smooth. Transfer the polenta to 4 bowls or serving plates. Divide the bacon pieces and spoon on top. Dollop each serving with the mascarpone mixture and sprinkle with the dried cranberries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 55398,"The Best Stovetop Mac and Cheese Kosher salt 8 ounces elbow macaroni 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 teaspoon mustard powder 1/4 teaspoon paprika 1 1/2 cups whole milk 1 1/2 cups grated sharp yellow Cheddar (about 4 ounces) 3 ounces sliced American cheese, diced (about 1/2 cup) 2 ounces cream cheese, cut into small pieces Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Reserve 1 cup cooking water, then drain. Melt the butter in the same pot over medium heat. Whisk in the flour, mustard powder and paprika; cook, whisking constantly, until smooth and slightly darker, about 1 minute. Slowly whisk in the milk and continue to cook, whisking occasionally, until the sauce thickens slightly and comes to a simmer, 7 to 8 minutes. Whisk in the cheddar, American cheese and cream cheese until melted and remove from heat. Add the pasta to the sauce; toss, adding some reserved cooking water as needed to loosen. Season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55399,"Michelada Marias 1/4 cup kosher salt 3 tablespoons chili powder 4 limes, quartered 4 (12-ounce) bottles beer Red pepper sauce ( recommended: Tabasco) Worcestershire sauce Instructions: In a small bowl combine salt and chili powder. Rub a wedge of lime around the rims of 4 (12-ounce) glasses and dip the glasses into the chili/salt mixture. Squeeze the juice from the lime wedges into the glasses. Pour the beer into each glass and then add a dash each of the red pepper sauce and the Worcestershire sauce. Drink. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 55400,"Nonna's Sauce and Meatballs 1 pound ground pork 1 pound ground beef
4 cloves garlic, chopped fine
7 eggs
1 cup dried breadcrumbs
1 cup grated Parmesan 1 tablespoon dried parsley
The Saucee Sicilian Meat Sauce, recipe follows 1 beef short rib (see Cook's Note) 1 teaspoon extra-virgin olive oil
3 garlic cloves, chopped fine
1 small yellow onion, chopped
One 8-ounce can tomato paste
One 8-ounce can tomato sauce
1 1/2 teaspoons red pepper flakes
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
1 bay leaf
Instructions: Preheat the oven to 400 degrees F. Mix pork and beef in a bowl with your hands, then add garlic. Beat eggs and add to mixture. Add breadcrumbs, cheese and parsley and mix well. Scoop into meatballs and bake on a baking sheet for 30 minutes. Simmer meatballs in Meat Sauce for 2 hours. Brown beef short rib in olive oil in a saucepan on all sides until browned, about 2 minutes each side. Add garlic and onions and brown over low heat until translucent, about 5 minutes. Add tomato paste plus 1 paste can water, then the tomato sauce plus 1 sauce can water, and stir until blended. Add pepper flakes, sugar, salt, pepper and bay leaf and bring to bubbling. Turn temperature to low and simmer, covered, for 8 hours. Remove beef short rib and bay leaf before serving. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 55401,"Chocolate Cherry Almond Protein Smoothie 1 cup frozen cherries 4 ounces soft tofu 2 tablespoons unsweetened Dutch process cocoa powder 2 tablespoons raw almonds 1 tablespoon honey 1/4 teaspoon almond extract Instructions: Blend the cherries, tofu, ice, cocoa powder, almonds, honey, almond extract and 1/4 cup water and 1/2 cup ice in a blender on high speed until smooth and thick, about 5 minutes. Pour into a tall glass and serve immediately. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 55402,"Butterscotch Pudding with Pumpkin Whipped Cream and Chocolate Toffee Chips 1 stick unsalted butter 2 vanilla beans, split
2 cups packed dark brown sugar
1/4 cup plus 2 tablespoons cornstarch
5 cups whole milk, warmed
4 large eggs
2 teaspoons kosher salt
2 tablespoons Scotch whisky
Pumpkin Whipped Cream, for serving, recipe follows Five 1.4-ounce chocolate-covered toffee bars, such as Heath Bars, chopped, for serving Chocolate toffee chips, for serving 3 cups heavy cream 1 cup confectioners' sugar
2 teaspoons vanilla extract
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/4 teaspoon ground clove
1 cup pumpkin pie filling
Instructions: Melt the butter in a large saucepan over low heat. Scrape the seeds from the vanilla beans into the pan, then add the beans and the brown sugar. Simmer gently just until the sugar dissolves, then remove from the heat. In a small bowl, whisk the cornstarch together with 1 cup of the warmed milk until smooth. Then whisk in the eggs. Slowly pour the remaining 4 cups of warmed milk into the melted brown sugar mixture, whisking constantly. Once this is smooth, whisk in the egg mixture. Return the pan to the stove and, whisking constantly, bring to a simmer over medium-high heat. Reduce the heat to low and continue to cook, whisking constantly, until the mixture thickens and reaches the texture of hot fudge, 1 to 2 minutes. Remove from the heat. Remove the vanilla beans, then stir in the salt and the Scotch and pour the pudding into 8 to 12 serving glasses. Cover with plastic wrap, making sure to press it directly on the surface of the pudding. Serve with Pumpkin Whipped Cream, chopped toffee and chocolate toffee chips. Add the heavy cream and confectioners' sugar to a cold metal bowl and whisk until it forms softs peaks. Stir in the vanilla, allspice, cinnamon and clove and continue to whisk until the cream forms stiff peaks. With a spatula, gently fold in the pumpkin pie filling. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]

" 55403,"Homemade Sunflower Butter Cups Two 7-ounce bars dark (72 percent) chocolate, coarsely chopped 1 cup sunflower or cinnamon cookie butter
1/4 to 1/2 cup confectioners' sugar Instructions: Make the chocolate layer: Gently melt the chocolate in a double boiler (a fitted bowl over a pot of simmering water), stirring the sides with a spatula so the chocolate does not stick or scorch on the edges. Spread 8 to 10 cupcake liners (or 12 to 16 small ones) on a baking sheet and spoon a thin layer of chocolate in the bottom of each, 1/4- to 1/2-inch thick. (This should use half of the melted chocolate. Keep the remaining chocolate warm over warm water.) Place the baking sheet in the freezer for at least 15 to 20 minutes and up to 4 hours to allow the chocolate to set up. Make the \butter\ layer: Drain the excess oil off the top of the sunflower butter. Add the sunflower butter (or cinnamon cookie butter) to a medium bowl. Sift the confectioners' sugar (use 1/4 cup confectioners' sugar if using cookie butter, or 1/2 cup if using sunflower butter) over the top of the butter and fully combine using a rubber spatula. Roll the butter into tablespoon-sized balls for the large cups, or teaspoon-sized balls for the small cups. Flatten gently between your palms. Remove the baking sheet from the freezer and place the flattened butter patties on top of the chocolate, pressing down lightly. Tap the tray on the counter a few times to help flatten the layers. Refrigerate for at least 1 hour and up to 12 hours. Remove the baking sheet from the fridge, then gently press any uneven layers down and spoon the remaining melted chocolate over the butter layer on all of the candies. Refrigerate until it hardens, at least 1 hour and preferably up to 12 hours. Keep refrigerated and wrapped in plastic if serving the next day. (If using white chocolate, store finished treats in the freezer.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55404,"Chestnut Stuffing 2 ounces oil 2 ounces butter 1 cup diced carrots 1 cup diced onions 1 cup diced celery 1 tablespoon chopped fresh marjoram 1 tablespoon chopped fresh thyme 2 quarts stale focaccia, cut into 1-inch cubes 4 ounces chicken stock 4 ounces cider 1 pound roasted, peeled, and cleaned chestnuts cut into quarters Salt and pepper, to taste Instructions: Preheat oven to 400 degrees. Add oil and butter to a hot casserole. Sweat carrots, onions, and celery and cook until soft, but without color. Remove from heat and add marjoram and thyme. In a bowl combine focaccia, vegetables, hot stock, cider, and chestnuts. Season with salt and pepper to taste. Mix well. Place in covered baking dish and bake for 30 minutes ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55405,"Emeril's Coffee 2 ounces coffee-flavored liqueur (recommended: Kahlua) 1 tablespoon unsweetened cocoa powder 1-ounce amaretto Hot, strong brewed coffee Sweetened whipped cream, for topping Instructions: Pour 1 ounce of the coffee liqueur into 1 coffee cup saucer. Put the cocoa powder on another saucer. Dip the rim of an old-fashioned or Irish coffee mug in the coffee liqueur and then in the cocoa. Add the remaining coffee liqueur and the amaretto to the glass. Fill the glass with hot coffee and top with whipped cream. ","[Tuscany Chianti, Rioja Reserva, Syrah/Shiraz]" 55406,"Sweet Potato Toast with Steak, Roasted Peppers and Arugula 2 medium sweet potatoes (about 1 pound total) 1 tablespoon extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
3 ounces deli-sliced roasted red bell peppers, drained (about 1/3 cup) 4 ounces cooked sirloin or skirt steak, thinly sliced
1/3 cup arugula or watercress Hot sauce, for serving Instructions: Preheat the oven to 450 degrees F. Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
Divide the peppers among the toasts, then top with the steak. In a small bowl, toss the arugula with a drizzle of olive oil and dash of hot sauce, then distribute over the steak. Season each toast with salt and a couple grinds of black pepper. Serve immediately. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 55407,"Santa Rita Shrimp 2 cups bread crumbs 3 cups crushed tortilla chips 2 tablespoons paprika 2 tablespoons minced garlic 2 tablespoons salt 2 tablespoons freshly ground black pepper 2 teaspoons cayenne pepper 1 tablespoon dried thyme 2 cups all-purpose flour 4 eggs, beaten 16 large gulf shrimp, deveined 1 1/2 tablespoons canola oil Avocado Salsa, recipe follows 6 tablespoons olive oil 8 jalapeno peppers, cut in 1/2, seeded, and deveined 8 serrano peppers, cut in 1/2, seeded, and deveined 6 avocados, cut in 1/2, peeled, and pitted 4 cloves garlic 4 tablespoons roughly chopped fresh cilantro leaves 4 teaspoons lime juice 6 tablespoons chicken stock 1 teaspoon onion powder Kosher salt and freshly ground pepper Instructions: Combine bread crumbs, crushed tortilla chips, paprika, garlic, salt, pepper, cayenne, and thyme in a shallow dish or bowl. Place flour in another shallow dish or bowl and eggs in a third. Dredge shrimp, 1 at a time, in the flour, then eggs, and then the bread crumb mixture. Heat canola oil in a heavy skillet over medium-high heat. When oil is hot, gently add shrimp and cook until golden brown, turning once, about 1 minute per side. Serve immediately with Avocado Salsa. Heat olive oil in a large skillet over medium heat. Add jalapenos and serranos and fry over medium heat until tender. Drain and let cool slightly. Add fried peppers to a food processor or blender, along with the avocados and garlic. Blend until smooth. Add cilantro, lime juice, chicken stock, onion powder, and salt and pepper, to taste. Blend until smooth. Serve with Santa Rita Shrimp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 55408,"Chocolate Rum Pudding with Candied Violets Small cubes of chocolate cake or chocolate cookies 2 tablespoons cacao rum liqueur, such as Cacao Prieto 5 tablespoons cocoa powder, such as Valrhona 1/4 teaspoon salt 1/2 cup sugar 5 tablespoons cornstarch 1 quart cold half-and-half 2 ounces chocolate, such as Valrhona Manjari 1 teaspoon vanilla extract 6 to 8 teaspoons crystallized candied violets 6 to 8 tablespoons soft whipped cream Instructions: Place the cubes of chocolate cake or cookie crumbles in the bottom of six to eight 12-ounce champagne coupes or medium-size stemmed wine glasses. Brush with the cacao rum liqueur. In a small saucepan, sift the cocoa powder, salt, sugar and cornstarch into the half-and-half and then begin to heat. Heat, stirring, until the mixture reaches 180 degrees F. Add the chocolate and vanilla extract and cook, stirring, for one full minute. Pass the pudding through a fine-mesh sieve and then pour directly into the champagne coupes. Place plastic wrap on the surface of the pudding and set aside to cool for 30 minutes to 1 hour. Finish with 1 teaspoon candied violets and 1 tablespoon soft whipped cream per serving.
","[Riesling, Moscato, Tawny Port, Ruby Port]

" 55409,"Margaret's Raisin Bread 1 cup boiling water 1 1/2 cups raisins 2 teaspoons baking soda 1 1/2 cups all-purpose flour 1 cup sugar 1/4 teaspoon salt 1 cup crushed bran flakes 1 large egg 1/4 cup vegetable oil Instructions: Preheat the oven to 350 degrees F. Heavily grease and flour the insides of three empty 15-ounce cans. In a medium heatproof mixing bowl, pour the boiling water over the raisins and baking soda. Set aside to cool. In a medium mixing bowl, sift together the flour, sugar and salt. Stir in the bran flake crumbs. Lightly beat together the egg and oil, and stir into the flour mixture. Stir in the cooled raisins and water. Divide the batter evenly among the 3 cans, filling about three-quarters of the way up. Bake on the lowest rack until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool for about 10 minutes and run a knife along the sides of the can to remove. If packing as gifts, just wrap in the can! ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 55410,"Gratin of Artichoke and Swiss Chard 1 lemon, juiced Kosher salt 4 large artichokes 4 tablespoons unsalted butter 1 medium onion, thinly sliced Freshly ground black pepper 6 whole Swiss chard leaves, well washed, excess water shaken off but leaves not dried 1 cup heavy cream 1/2 cup grated Parmesan, preferably Parmigiano-Reggiano 1/2 cup seasoned bread crumbs Instructions: Bring a large pot of water to a boil. Add the lemon juice and 2 tablespoons of salt.
Snap off the stems of the artichokes and reserve. Trim the artichokes for all but their innermost leaves. Cut about 2 inches off the top of each artichoke and discard. Add the artichokes to the boiling water. Peel the tough outer skin off the stems and add the stems to the water. Place a small bread plate or other weight on top of the artichokes to keep them submerged. Lower the heat to a slow boil and cook until the artichokes' bottoms are just tender when pierced with the tip of a small knife through the bottom, about 15 minutes. Drain and let cool.
Trim the rest of the leaves off the artichokes and scrape out the chokes (the fuzzy centers) with a spoon. Cut the bottoms into quarters and the stems into 1/4-inch rounds.
Heat the oven to 375 degrees F.
Heat 2 tablespoons of the butter in a saute pan over medium-high heat. Add the onion and lower the heat to medium. Cook, stirring, until the onion is tender, about 7 minutes. Add the artichokes, season with salt and pepper, and continue to cook for an additional 3 to 4 minutes.
Strip the leaves away from the stems of the Swiss chard. Cut the stems into 1/2-inch pieces and the leaves into 1-inch pieces, and keep the stems and leaves separate. Heat the remaining butter in another saute pan over medium-high heat. Add the chard stems and cook for about 5 minutes. Add the leaves and continue to cook until the stems and leaves are tender. Season with salt and pepper. Drain the chard and add it to the artichokes and onion and toss to combine.
Put the artichokes, onion and chard into a 1 1/2-quart gratin dish. Drizzle the cream and sprinkle the Parmesan over the vegetables. Season with salt and pepper. Bake until the cheese is melted and the cream is bubbling, about 15 minutes. Raise the heat to 425 degrees F, sprinkle on the bread crumbs and bake again until bread crumbs are browned and the inside of the gratin is hot, another 7 to 10 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]

" 55411,"Slow-Cooker Freezer-Pack Cauliflower and Chickpea Curry 1 medium head cauliflower, quartered Two 15-ounce cans chickpeas, rinsed and drained One 14-ounce can fire-roasted diced tomatoes 2 large carrots, sliced into 1-inch pieces (about 2 cups) 1 clove garlic, grated 2 tablespoons curry powder 1 tablespoon honey 1 teaspoon grated fresh ginger 1/2 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper One 14-ounce can coconut milk Lime wedges, fresh cilantro and cashews, for serving Instructions: Layer the cauliflower, chickpeas, tomatoes, carrots, garlic, curry powder, honey, ginger, crushed red pepper flakes, 2 teaspoons salt and a few grinds of black pepper in a large resealable plastic bag. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking. Pour the contents of the bag into a 6-quart slow cooker. Cook on low until the cauliflower is tender and can easily be pierced with a paring knife, 7 to 9 hours. Pour in the coconut milk and gently stir, being careful to keep the cauliflower quarters intact. Season to taste with salt and pepper. Serve with lime wedges, cilantro and cashews for topping.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 55412,"Hainanese Chicken Rice 2 Cornish game hens, halved 6 scallions, plus 4 for garnish, trimmed 2 teaspoons sesame oil 4 cloves garlic, minced 2 1/2 tablespoons plus 1 tablespoon finely minced fresh ginger 1 1/2 cups jasmine rice 4 tablespoons soy sauce 4 tablespoons light brown sugar 3 tablespoons Sriracha (an Asian chili sauce) Kosher salt Instructions: Trim the excess fat from the hens and reserve at least 2 tablespoons of trimmings and fat. In a 4-quart saucepan or Dutch oven, add the hens, 10 cups water, salt, and 3 scallions. Bring to a simmer and reduce the heat to low so the water just barely bubbles. Simmer for 30 minutes. Remove the hens and allow to cool; strain and reserve the broth. In a medium saucepan, melt the reserved fat and the sesame oil over medium heat. Remove any skin or browned bits. Add the garlic and 2 1/2 tablespoons ginger and cook until fragrant, about 1 minute. Stir in the rice and toast until opaque, about 2 minutes. Add 3 cups broth and 3 scallions, cover, and simmer, about 20 minutes. Stir together the soy sauce, brown sugar, and 2 tablespoons broth until the sugar dissolves. In a separate bowl, combine the remaining 1 tablespoon ginger and 1/2 cup broth. In a third bowl, combine the Sriracha and 2 tablespoons broth. Place half a hen and a small bowl of broth on a plate along with some rice, 1 green onion, and condiments on the side. Spoon the broth and condiments over the rice, or as desired. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Pinot Grigio]

" 55413,"Louisiana BBQ Shrimp 3 cloves garlic 2 sticks (1 cup) unsalted butter
3 tablespoons Louisiana hot sauce
3 tablespoons Creole seasoning
2 tablespoons Creole mustard
2 tablespoons Worcestershire sauce
Zest and juice of 1 lemon
8 ounces slab bacon, cubed 3 pounds peeled medium shrimp (16/20 count) 1 cup white wine
6 tablespoons chopped fresh parsley
1 bunch green onions, chopped
6 tablespoons micro basil 1 tablespoon apple cider vinegar
1/2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper
4 toast points Instructions: For the BBQ butter: Chop the garlic in a food processor. Add the butter, hot sauce, Creole seasoning, Creole mustard, Worcestershire sauce and lemon zest and juice, and process until well blended. For the shrimp: Add the bacon to a cast-iron skillet over medium-high heat and render until crispy. Drain on paper towels and reserve. Add the shrimp to the hot bacon drippings and brown on both sides over high heat. Add the BBQ butter, then deglaze with the white wine and cook for 4 minutes. Stir in the parsley and green onions. For the herb salad: In a medium bowl, toss the micro basil with the cider vinegar and olive oil. Season with salt and pepper. To serve: Place the toast points on plates, top with shrimp and pour the sauce. Garnish with the herb salad and crispy bacon lardons. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 55414,"Blackberry Bramble 1/2 cup sugar 20 blackberries
6 sprigs mint 8 ounces vodka
12 ounces blackberry juice
8 ounces club soda
Crushed ice Instructions: Combine the sugar and 1/2 cup water in a small saucepan and bring to a boil, stirring until the sugar is dissolved. Lower the heat and simmer for 5 minutes. Turn off heat and let cool to room temperature. In a rocks glass, muddle 4 of the blackberries, 1/2 mint sprig and 1 ounce of the cooled simple syrup. Add 2 ounces of the vodka and 3 ounces of the blackberry juice, and fill with crushed ice. Stir gently. Top off with 2 ounces of the club soda. Garnish with a blackberry and a mint sprig. ","[Riesling, Moscato, Vinho Verde, Cava]" 55415,"Super Stuffed French Bread Pizza Rustica 1 (2 foot long) loaf French bread 1 pound sweet Italian sausage 1 tablespoon extra-virgin olive oil 1 small red bell pepper, seeded and chopped 1 small onion, chopped 2 large cloves garlic, chopped 1 package frozen chopped spinach defrosted and squeezed dry Salt and pepper 1 1/2 cups part skim ricotta 1/2 cup grated Parmesan 1/2 pound sweet sopressata, from the deli, sliced thick, chopped 1/2 stick pepperoni, chopped 1 sack (10 ounces) shredded mozzarella 1 sack (10 ounces) shredded provolone 1 teaspoon dried oregano 1 teaspoon crushed red pepper flakes Instructions: Preheat oven to 425 degrees F. Split bread lengthwise and hollow it out. Cut in half across, making 4 shells for pizzas. Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. Add red bell pepper, onion and garlic. Cook 3 to 5 minutes, add spinach. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste. Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, sopressata and pepperoni. Fill bread shells and top with mounded mozzarella and provolone cheeses. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes. Serve immediately, or snack all night! ","[Barolo, Barbaresco, Chianti, Valpolicella]

" 55416,"Frozen Peach Margarita 1/4 cup kosher salt 3/4 cup peach nectar 3/4 cup tequila 1/4 cup sweetened lime juice, such as Rose's Lime Juice 1/4 cup orange-flavored liqueur, such as Cointreau Juice of 1 lime One 16-ounce bag frozen peaches Instructions: Add the salt to a small-rimmed plate and 1/4 cup water to another plate. Dip the rims of the glasses into the water then the salt. Set aside. Add the nectar, tequila, sweetened lime juice, liqueur, fresh lime juice and peaches to a blender. Puree until smooth and serve immediately in the salt-rimmed glasses. ","[Moscato, Riesling, Sauvignon Blanc, Pinot Grigio]" 55417,"Bouillon of Forest Mushrooms with Oloroso Sherry 1 pound mixed wild mushrooms, such as chanterelles, cepes, black trumpets 2 shallots, diced 1 clove garlic, minced 2 tablespoons butter 1/2 cup white port 2 quarts water Salt and pepper to taste Chives, finely chopped Several dashes Osborne aged oloroso sherry Instructions: Melt butter in a large pot. Sweat the garlic and shallots in the butter for 20 minutes, until translucent. Add mushrooms and sweat until mushrooms are soft. Deglaze pot with white port, and cook until reduced by half. Add the water; cover. Bring to a boil, then remove from the heat and allow to steep for 20 minutes. Add salt and pepper to taste. To serve, ladle bouillon into a soup bowl, and top with chives. Finish by floating several dashes of sherry on the surface of the bouillon. ","[Rioja, Barolo, Pinot Noir, Syrah]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Roasted Chicken with Lemon and Herbs 1 whole chicken (3-4 lbs), cut into 8 pieces (2 legs, 2 thighs, 2 wings, 2 breasts)" 55418,"Turkey Pot Pie in a Shell 1 package (10 ounces) Pepperidge Farm? Puff Pastry Shells 1 tablespoon vegetable oil 1 medium onion, chopped (about 1/2 cup) 1 can (10 3/4 ounces) Campbell's? Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request?) 1/2 cup milk 1 package (10 ounces) frozen peas and carrots 2 cups cubed cooked turkey Instructions:

1. Prepare the pastry shells according to the package directions.
2. Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until tender.
3. Stir the soup, milk and peas and carrots in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Add the turkey and cook until the mixture is hot and bubbling. Spoon the turkey mixture into the pastry shells. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]" 55419,"Chocolate Chip Cookies Straight Up or with Nuts 8 tablespoons (4 ounces) butter, softened but still cool 3/4 cup (6 1/4 ounces) firmly packed dark brown sugar 1/2 cup plus 1 tablespoon (4 ounces) granulated sugar 1 large egg (1 1/2 ounces by weight) 1 teaspoon pure vanilla extract 1 teaspoon kosher salt 1 1/4 cups plus 3 tablespoons (7 ounces) all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 8 ounces bittersweet chocolate, chopped the size of chocolate chips, or bittersweet chocolate chips (about 1 1/2 cups) 3/4 cup (3 ounces) chopped walnuts, optional Instructions: In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not over mixed. (I do this by hand, but if you use a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed for 1 to 2 minutes, and then scrape down the sides of the bowl before continuing.) Add the egg, vanilla and salt and stir just until combined. Sift in the flour, baking soda and baking powder and stir gently just until combined. Add the chocolate and nuts if using and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes. Position the racks in the upper third and lower third of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop up 1-inch balls of the dough with a spoon or mini scoop and set them 2 inches apart on the prepared pans. Bake the cookies, rotating the pans after 7 to 9 minutes, for 13 to 17 minutes until the cookies are golden brown. If you like a very soft cookie, bake them for 13 minutes. If you like a crisp cookie, bake them for 17 minutes. Transfer to racks and let cool. I think these cookies are best the day they are baked, but they will keep in an airtight cookie jar for up to 4 days-if they last that long. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 55420,"Classic Green Bean Casserole 1 large red onion, thinly sliced lengthwise 1 cup buttermilk Vegetable oil, for frying 1 cup all-purpose flour 1 cup panko breadcrumbs 2 tablespoons finely chopped fresh parsley Kosher salt Kosher salt 2 pounds green beans, trimmed and halved 3 tablespoons unsalted butter 1 pound white button mushrooms, quartered 2 cloves garlic, minced 2 teaspoons fresh thyme 2 tablespoons all-purpose flour 1 1/2 cups half-and-half 1 1/2 cups low-sodium chicken broth Pinch of cayenne pepper 1/2 cup grated parmesan cheese (about 1 ounce) Instructions: Make the topping: Separate the onion strips and soak in the buttermilk at least 10 minutes. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 360 degrees F. Combine the flour, panko, parsley and 1 teaspoon salt in a medium bowl. Working in batches, remove the onion strips from the buttermilk, dip in the flour mixture and fry until golden brown and crisp, about 3 minutes. Transfer to a paper towel-lined plate; season with salt. Make the casserole: Bring a large pot of salted water to a boil. Add the green beans; cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until lightly browned and tender, about 7 minutes. Add the garlic and thyme; cook 1 minute. Add the flour and stir to coat, 1 minute. Whisk in the half-and-half, chicken broth, cayenne and 1/2 teaspoon salt. Bring to a simmer and cook, whisking occasionally, until slightly thickened, about 5 minutes. Stir in the parmesan and green beans. Transfer to a 3-quart baking dish. (You can refrigerate the casserole, covered, for up to 4 hours; keep the topping at room temperature.) Bake the casserole until bubbling, about 15 minutes. Stir, then sprinkle with the topping; bake until warmed through, 5 more minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 55421,"Strawberry Shortcake 1 3/4 cups sugar 1 cup cake flour
   1/4 teaspoon kosher salt 12 large egg whites, at room temperature
   1/3 cup warm water
   1 1/2 teaspoons cream of tartar
   1 teaspoon vanilla extract 10 medium strawberries, quartered, plus 5 strawberries, sliced, for decorating 1 cup water
   2 tablespoons sugar
   1/4 cup sugar 3 cups heavy whipping cream
   3/4 teaspoon vanilla extract
   Instructions: For the angel food cake: Preheat the oven to 325 degrees F. Place the sugar in a food processor and process for 2 minutes, until very fine. In a bowl, sift together the cake flour, salt and half of the fine sugar. Set aside. Combine the egg whites, warm water, cream of tartar and vanilla in large bowl. Whisk by hand for 2 minutes, until well combined. At this point, switch to a stand mixer fitted with the whisk attachment. Beat the egg white mixture until medium peaks form, gradually adding the remaining fine sugar. Sprinkle one-third of the flour mixture over the egg white mixture and gently stir it in. Repeat until all of the flour mixture has been evenly incorporated. Spoon the cake batter into an ungreased 9-by-13-inch baking dish. Bake until the cake is golden brown and cooked through, 30 minutes. Invert the baking dish onto a wire rack. Let the cake cool completely in the dish upside down. Once cooled, carefully scrape the edges of the baking dish to release the cake. For the strawberry reduction: Combine the quartered strawberries, water and sugar in a small saucepan over low heat. Bring to a simmer and cook, stirring, for 5 minutes. Raise the heat to medium and cook, stirring occasionally, until the sauces thickens, about 10 minutes. Remove from the heat and allow to cool completely. For the whipped cream: Place a metal mixing bowl and a metal whisk in the freezer for 10 to 15 minutes. Place the sugar in the mixing bowl, then add the whipping cream and vanilla. Whisk until the cream just reaches stiff peaks. To assemble: Slice the cake horizontally into two equal layers. Place the first cake layer on a cake board. Pour over a thin layer of strawberry reduction and then add a layer of whipped cream. Stack the second cake layer on top. Top off the cake with swirls of whipped cream, using a piping bag fitted with a No.1M large tip. Add a strawberry slice to each swirl. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 55422,"Pan-Seared Pork Chops with Warm Cajun Grain Salad 3/4 cup spelt 3 tablespoons olive oil 1 small green bell pepper, cut into thin 1-inch strips
   4 scallions, cut into 1/2-inch-long pieces, white and green parts separated 2 stalks celery, thinly sliced 2 ounces Canadian bacon, cut into 1/2-inch pieces 2 cloves garlic, thinly sliced 1 1/2 teaspoons Cajun seasoning 1 cup cherry tomatoes, halved 1/2 cup roughly chopped parsley Kosher salt 4 bone-in pork chops, each about 3/4-inch-thick and 8 ounces Lemon wedges and Louisiana-style hot sauce for serving, optional Instructions: Combine the spelt with 1 1/2 cups of water in a medium saucepan. Bring to a boil, reduce heat to medium low, cover and simmer until most of the water is absorbed and the grains are tender but still chewy, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Let cool completely. (The spelt can be cooked up to 1 day ahead and refrigerated.) Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the bell pepper, scallion whites, celery and Canadian bacon and cook, stirring frequently, until the vegetables are crisp-tender and the ham is lightly browned, about 4 minutes. Add the garlic and 1/2 teaspoon of the Cajun seasoning and cook, stirring, for 1 minute. Add the spelt, tomatoes, scallion greens, parsley and salt to taste. Cook, stirring, until the spelt and tomatoes are warmed through, about 2 minutes. Remove from the heat, transfer to a medium bowl and cover to keep warm. Wipe out the skillet. Sprinkle the pork chops all over with the remaining 1 teaspoon Cajun seasoning and 1 teaspoon salt. Heat the remaining 1 tablespoon oil in the empty skillet over medium-high heat. Nestle the pork chops in the skillet snuggly. Cook until nicely browned on both sides and an instant-read thermometer inserted into the center of each registers 140 degrees F, about 4 minutes per side. Divide the pork chops among four plates. Serve with the warm grain salad, and with wedges of lemon and hot sauce on the side if using. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 55423,"Pimento Mac and Cheese with Chicken Sausage Kosher salt 8 ounces elbow macaroni 1 bunch broccolini (about 8 ounces), chopped 3 tablespoons unsalted butter 3 links sweet Italian chicken sausage (about 2 1/2 ounces each), casings removed 2 tablespoons all-purpose flour 1 3/4 cups milk 3 ounces cream cheese 1 3/4 cups shredded cheddar cheese (about 7 ounces) 1/4 teaspoon cayenne pepper 1 4-ounce jar chopped pimentos, drained 1/4 cup panko breadcrumbs Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Drain and set aside. Meanwhile, melt 2 tablespoons butter in a medium ovenproof nonstick skillet over medium heat. Add the sausage; cook, breaking up the meat, until lightly browned and cooked through, about 6 minutes. Remove the sausage to a plate using a slotted spoon. Add the flour to the drippings in the skillet; cook, stirring, until incorporated, 1 minute. Whisk in the milk. Bring to a gentle simmer and cook, stirring occasionally, until slightly thickened, 3 to 5 minutes. Whisk in the cream cheese until smooth, then stir in the cheddar, cayenne and 1/2 teaspoon salt until melted and smooth, about 1 minute. Stir in the pasta and broccolini, sausage and pimentos. Preheat the broiler. Melt the remaining 1 tablespoon butter in the microwave; stir in the panko and sprinkle the mixture over the pasta. Broil until golden brown, about 3 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 55424,"Plantain Walnut Pancakes with Walnut Coconut Yogurt 1/2 cup whole-wheat flour 1/2 cup all-purpose flour 3 tablespoons packed brown sugar 1/2 teaspoon double acting baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 eggs, separated, whites at room temperature 2 tablespoons vegetable oil 1 very ripe plantain, mashed 1 1/3 cups buttermilk 1/2 cup walnuts, toasted and chopped Instructions: In a large bowl, mix together the flours, brown sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the egg yolks, 1 1/2 tablespoons of the oil, plantain, and buttermilk. Add the liquid mixture to the dry mixture, along with the walnuts, and stir until batter is just mixed. There will be lumps in the batter. In another bowl, beat the egg whites to soft peaks and fold them into the batter. Heat a griddle over low heat and brush with some of the remaining 1/2 tablespoon of oil. Drop the batter onto the griddle by tablespoons and cook the pancakes for 1 to 2 minutes, or until bubbles form on top and bottom is golden. Flip pancakes and cook for another minute or until undersides are golden. Using a spatula, transfer pancakes to a platter and keep warm until all of the pancakes are cooked, repeating the process with the remaining oil for brushing the grill. Serve pancakes with the Walnut Coconut Yogurt and maple syrup, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 55425,"Jade's Home Fries 2 small russet potatoes, scrubbed and cut into 1-inch sticks or wedges 2 small sweet potatoes or yams, scrubbed and cut into 1-inch wedges
1/4 cup olive oil 1 1/2 tablespoons seafood seasoning 1/4 teaspoon kosher salt
Instructions: Preheat the oven to 450 degrees F. Place a rimmed baking sheet in the oven as it preheats for about 10 minutes. Place the russet potatoes and sweet potatoes in a large bowl. Drizzle with the olive oil and sprinkle with the seafood seasoning and salt. Toss well to coat evenly. Using a hot pad or towel, remove the hot baking sheet from the oven and pour in the wedges. Bake, stirring halfway through, until deep golden brown and beginning to crisp, 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55426,"Key Lime Creme Brulee 3 egg yolks, plus 3 egg yolks 1 1/2 ounces sugar 10 ounces heavy cream 1 vanilla bean, split 2 ounces sweetened condensed milk 3 ounces key lime juice Puff pastry, store bought Fruit puree, as a garnish, optional Instructions: Preheat oven to 350 degrees F. Over a double boiler, whisk 3 egg yolks and sugar to a thick, ribbon-like texture. In a separate pot, combine the heavy cream and split vanilla bean, and bring to a boil. Temper the egg yolk mixture into the cream, by whisking a little of the hot cream into the eggs, while constantly whisking, and then whisk the yolk mixture back into the hot cream. Return to the heat and, while whisking continually, finish cooking to a custard stage, approximately 1 or 2 minutes. For the second part of the creme brulee, whisk the remaining 3 egg yolks for 1 minute. Add the condensed milk and whisk for another minute. Add the key lime juice gradually and whisk for 1 minute. Combine the creme brulee filling with the key lime filling and chill in the refrigerator until needed. To make the crust, roll out a sheet of puff pastry very thin, 20 by 10-inches. Cut 6 (4-inch diameter) circles out of the puff pastry to line 6 (3-inch) tart pans. Let the dough rest for 30 minutes in the refrigerator. Line the pastry rings with the pastry dough and trim the excess dough flush to the edge of the ring. Place a piece of parchment paper on each tart shell and fill with beans and bake until golden, about 10 minutes. The shells should be very thin and even. To assemble, fill the shells with the key lime filling and level the tops with a spatula. Dust the tops of the desserts with sugar and using a torch caramelize the tops. Place the desserts on a plate and serve with fruit puree, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 55427,"Pet Recipe: Beef and Oat Cookie Dog Treats 3 cups oat flour, plus more for dusting 1 cup oat bran 1/2 cup packed ground beef 1 large egg 3/4 cup water Instructions: Preheat the oven to 350? F. Line 2 baking sheets with parchment paper. Whisk the oat flour and oat bran in a large bowl. Cook the ground beef in a medium skillet over medium-high heat, breaking up the meat, until browned all over, about 6 minutes. Transfer to a paper towel\u2013lined plate to drain and cool, then add the beef, egg and water to the flour mixture and mix well. Dust a clean surface with oat flour and roll out the dough until about 1/4 inch thick. Using a 3-inch cookie cutter, cut out as many cookies from the dough as possible. Arrange the cookies a few inches apart on the baking sheets and bake until crisp, 20 to 25 minutes. Let cool slightly, then remove to a rack to cool completely. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 55428,"BBQ Baked Beans Bruschetta with Cilantro Pesto on Cheesy Texas Cut Toast 1 cup adzuki beans, soaked in water 24 hours 1 tablespoon vegetable oil 3 cloves garlic, chopped 1/2 large white onion, diced 1 1/2 cups crushed canned tomatoes 1/2 cup red wine vinegar 2 tablespoons chipotle adobo sauce 2 tablespoons honey 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin Juice of 1/2 lemon Kosher salt and cracked black pepper
1 French baguette, cut into 1/2-inch-thick long diagonal slices (8 to 10 slices) 3/4 cup aged Cheddar, shredded Sea salt, such as Maldon Cilantro Pesto, for serving, recipe follows 2 cups loosely packed fresh cilantro 1 cup loosely packed fresh flat-leaf parsley 3/4 cup extra-virgin olive oil Sea salt Instructions: Pour the beans into a sauce pot and cover with 4 cups water. Bring to a boil over medium heat and then reduce the heat slightly and simmer until tender, about 45 minutes.
Preheat the oven or grill to 350 degrees F.
Preheat another sauce pot over medium heat and add the oil, garlic and onions. Cook the onions and garlic, without browning, until translucent. Stir in the tomatoes, vinegar, chipotle sauce, honey, coriander and cumin and simmer over low heat, about 30 minutes. Add the lemon juice and season with kosher salt and black pepper.
Once the beans are nearly fully tender, drain and add to the BBQ sauce. Bake or grill uncovered over direct heat until fully cooked, stirring frequently to prevent burning, about 45 minutes.
Preheat the grill to medium-high heat.
Place the cheese between baguette slices and season the top slices with sea salt. Brush the outsides with Cilantro Pesto and grill, covered, 1 minute per side. Plate the cheesy toast and top with the warm baked beans. Drizzle with a line of Cilantro Pesto and finish with more sea salt. Serve immediately. Puree the cilantro, parsley and olive oil in a food processor until fairly smooth. Season with sea salt, cover and refrigerate. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 55429,"Fried Chicken Cake Pops Cooking spray 1 15- to 16-ounce box chocolate cake mix (plus required ingredients) 1 cup cream cheese frosting 16 mini marshmallows 16 pretzel sticks 2 cups white candy melts 1 12-ounce package butterscotch chips 2 to 4 tablespoons coconut oil 1/4 cup crushed cornflakes Flaky sea salt, for topping Instructions: Coat a 9-by-13-inch cake pan with cooking spray. Prepare the cake mix as directed and spread in the pan. Bake and cool as the label directs. Crumble the cake in a large bowl. Add the frosting and mix with your hands until fully combined. Using damp hands, form the mixture into 16 compact egg shapes (2 to 21/2 inches long), pinching each slightly in the center. Arrange on 2 parchment-lined baking sheets. Stick a mini marshmallow on one end of each pretzel, then insert into the cake balls, reshaping as needed. Return the ?drumsticks? to the baking sheets. Freeze until slightly firm, 15 to 20 minutes. Melt the candy melts in a bowl in the microwave. Dip the marshmallow-topped pretzels in the candy melts; return to the baking sheets and refrigerate until set. Redip to form a thicker coating; refrigerate. Microwave the butterscotch chips with 2 tablespoons coconut oil, stirring, until melted (add more coconut oil as needed until pourable). Stir in the cereal. Spoon the mixture over the cake part to coat; sprinkle with salt. Refrigerate until set. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 55430,"Green Herb Pancakes with Ricotta and Red cl Oil 1/2 cup olive oil 1 medium red Fresno cl, stemmed and thinly sliced crosswise 1 2/3 cups all-purpose flour (see Cook's Note) 1/4 cup cornstarch 1/4 cup confectioners' sugar 1 tablespoon baking powder 1/4 teaspoon baking soda 1 3/4 teaspoons kosher salt 1 1/4 cups milk 3 tablespoons unsalted butter, melted 2 large eggs 3/4 teaspoon freshly ground pepper 1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh parsley leaves 1/2 cup thinly sliced scallions 1 1/3 cups whole-milk ricotta Finely grated zest and juice of 1 lemon Instructions: Heat the olive oil and cl in a small saucepan over medium-high heat and cook until the chiles start to sizzle and smell fragrant, about 1 minute (do not let them brown). Remove the saucepan from the heat and let cool. Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm. Whisk the flour, cornstarch, sugar, baking powder, baking soda and 1 1/2 teaspoons salt together in a large bowl. Whisk the milk, melted butter and eggs together in another bowl. Add the milk mixture to the flour mixture and whisk until ingredients are just incorporated and batter is thick (it's okay if there are some lumps). Gently stir in 1/2 teaspoon pepper and all but 2 tablespoons of the herbs. Let the batter rest for 5 minutes. Meanwhile, stir the ricotta, lemon zest, lemon juice and the remaining 1/4 teaspoon salt and pepper together in a medium bowl. Cover and refrigerate until ready to use. Heat a large nonstick skillet over medium heat. Ladle a heaping 1/4 cup of the batter into the skillet, spreading it into a 4 1/2-inch round; repeat to make a second pancake. Cook until pancakes are golden on the bottom and bubbly on top, about 1 minute. Flip the pancakes and cook until the second side is golden and batter is cooked through, about 45 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes. Place 3 pancakes on each plate and top with a large dollop of ricotta. Sprinkle with the reserved herbs and drizzle with the cl oil just before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55431,"Grilled Steak and Rice Bowl 1 1/4 pounds flank steak (about 1 inch thick) 1/4 cup ponzu sauce 1/4 cup wasabi mayonnaise 1 tablespoon vegetable oil, plus more for the grill 1 1/2 cups jasmine rice 1 2-inch piece ginger, peeled and thinly sliced 2 bunches scallions, halved 1 tablespoon toasted sesame seeds 2 Kirby or Persian cucumbers, diced 1 cup shredded carrots (about 2 medium) 1 tablespoon rice vinegar Instructions: Preheat a grill to medium high. Pierce the steak all over with a fork. Combine 3 tablespoons each ponzu sauce and wasabi mayonnaise with the vegetable oil in a large bowl. Add the steak; turn to coat. Let sit 10 minutes. Meanwhile, cook the rice as the label directs, adding the ginger to the cooking water. Brush the grill grates with vegetable oil. Remove the steak from the marinade; add the scallions to the marinade and set aside. Grill the steak, 8 to 10 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes. Meanwhile, remove the scallions from the marinade and grill, turning, until charred, about 3 minutes; transfer to the cutting board. Fluff the rice with a fork; discard the ginger, if desired, and stir in the sesame seeds. Toss the cucumbers and carrots with the remaining 1 tablespoon ponzu sauce and the vinegar. Thinly slice the steak against the grain and roughly chop the scallions. Top each serving of rice with the cucumber-carrot mixture, steak, scallions and the remaining 1 tablespoon wasabi mayonnaise. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 55432,"Israeli Couscous and Arugula Salad 1 1/2 cups Israeli (pearl) couscous 2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup olive oil 1/4 teaspoon dried red pepper flakes
Kosher salt
Freshly cracked black pepper
1 vine-ripened tomato, diced
1/2 cup dried currants
1 hothouse cucumber, seeded and diced
1 red bell pepper, seeded and diced
1/2 red onion, diced
2 cups Israeli (curly baby) arugula
Instructions: Bring a large pot of well-salted water to a boil. Add couscous and cook 8 to 10 minutes, until couscous has puffed up and is cooked through to the center. Drain and allow to cool. Transfer to a large bowl. Prepare dressing by whisking together the lemon juice and mustard while drizzling in the olive oil. Once slightly emulsified, stir in pepper flakes and season with salt and cracked black pepper. Toss the tomato, currants, cucumber, red bell pepper, onion and arugula with the couscous. Pour the dressing over top. Season with salt and pepper to taste and toss to the combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 55433,"German Chocolate Cake 1 cup vegetable oil, plus more for greasing the pans 2 1/2 cups all-purpose flour, spooned and leveled, plus more for dusting the pans 1/4 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon fine salt 4 ounces semisweet chocolate, roughly chopped 2 cups granulated sugar 3 large eggs, at room temperature 1 cup milk 1 1/2 cups pecans 1 cup milk 3 large egg yolks 3/4 cup packed light brown sugar 4 tablespoons unsalted butter 1/4 cup corn syrup 1 teaspoon vanilla extract 1/4 teaspoon fine salt 1 1/2 cups sweetened shredded coconut 8 ounces semisweet chocolate, chopped 1 cup plus 2 tablespoons heavy cream Instructions: For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil and dust with flour. Whisk together the flour, cocoa, baking soda and salt in a small bowl; set aside. Microwave the chocolate in a small microwave-safe bowl on high power for 45 seconds; remove and stir. Microwave again at high power in 30-second increments, stirring in between, until the chocolate has melted completely; set aside. Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Beat in the melted chocolate. Alternate beating in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour, until just incorporated. Add half the milk, and mix until just incorporated. Repeat with the remaining flour mixture and milk, making sure not to overmix. Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Let cool in the pans for 10 minutes, run a thin spatula around the edges and then turn the cakes out onto a cooling rack to cool completely. (They will have a sugary \crust\ on the top. This is from the melted chocolate and is not a problem. It will soften once the cake is assembled or if the layers are baked the day before.) For the filling: While the cakes cool, spread the pecans on a baking sheet and bake, tossing once, until toasted, 8 to 10 minutes. Finely chop. Whisk together the milk and egg yolks in a medium saucepan until smooth. Add the brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 6 minutes. (It will be similar to the thickness of eggnog.) Pour the mixture into a large bowl. (Don't worry if it seems thin. The coconut and nuts will bind it.) Stir in the coconut and pecans; set aside to cool. For the frosting: Put the chocolate in a medium bowl. Heat 1 cup of the cream in a small saucepan over medium heat until steaming but not boiling, and pour over the chocolate. Let stand a few minutes, and then whisk until smooth; let stand at room temperature (or put in the refrigerator if your kitchen is hot) until thick but not set, 20 minutes to 1 hour. Add the remaining 2 tablespoons cream to the chocolate mixture, and beat with an electric mixer on medium speed until lightened in color and fluffy, about 1 minute (do not overbeat, or it will become hard and grainy). The frosting should hold medium peaks and will continue to firm up a bit as it stands. Spoon about 1 cup frosting into a pastry bag fitted with a star tip. To assemble: Put one cake layer right-side up on a serving plate, and top with half the filling. Top with the second cake layer and the remaining filling, spreading it to about 1/2 inch from the edge. Frost the sides, and decorate around the top edge of the cake with the frosting in the pastry bag. Loosely cover the cake with plastic wrap and leave at room temperature overnight. Unwrap and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 55434,"Grilled Breakfast Pizza with Sausage Gravy 1 tablespoon vegetable oil, plus more for the pizzas and grill grates 1 pound bulk breakfast sausage 2 tablespoons all-purpose flour, plus more for dusting 2 1/2 cups whole milk Kosher salt and freshly ground pepper 1 pound frozen pizza dough, thawed 8 ounces sharp white Cheddar, shredded (about 3 heaping cups) 4 large eggs 2 scallions, thinly sliced Hot sauce, for serving Instructions: Prepare an outdoor grill for medium heat. Line a baking sheet with parchment paper. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage, and cook, stirring and breaking up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from the heat, and use a slotted spoon to transfer the sausage to a plate. Reserving 2 tablespoons of drippings in the skillet (drain or add oil as needed), return it to medium-high heat. Whisk in the flour, and cook, whisking frequently, until the mixture becomes loose and turns a light tan color, 1 to 2 minutes. Slowly whisk in the milk, 1/2 teaspoon pepper and 1/4 teaspoon salt. Simmer, whisking frequently, until the sauce has thickened to the consistency of thin gravy, 6 to 8 minutes. Return the cooked sausage to the skillet, and stir. Remove from the heat, cover and set aside. Divide the pizza dough into 4 balls. Dust a clean flat work surface with flour, and roll each ball into an 8-inch circle. Transfer the dough circles to the prepared baking sheet, and brush both sides with oil. Lightly oil the grill grates. Grill the crusts until they start to puff and distinct grill marks appear on the underside, about 1 minute. Flip. Evenly divide the Cheddar among the crusts, leaving a small well in the center of each. Immediately crack 1 egg into each well. Grill, covered, until the whites have completely set and the Cheddar has melted, 8 to 10 minutes. Meanwhile, reheat the sausage gravy if needed. Remove the pizzas from the grill, and drizzle each with a couple spoonfuls of warm gravy. Garnish with the scallions. Serve immediately with hot sauce and any remaining gravy served on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 55435,"Fried Dill Pickles 1 cup buttermilk 2 eggs 2 cups all-purpose flour Salt, to taste Freshly ground black pepper, to taste Canola oil, for frying (about 10 cups for a 4-quart Dutch oven) 4 large kosher dill pickles, sliced thin on the diagonal Instructions: Mix the buttermilk and eggs together in one bowl, and the flour, salt, and pepper in another. Heat 2 to 3 inches of oil in a Dutch oven until it reaches 325 to 350 degrees on a deep-fry thermometer. Line a baking sheet with a brown paper bag or paper towels. Dip the pickle slices in the buttermilk mixture and then into the seasoned flour. Using tongs, drop the coated pickles, one by one, into the hot oil; fry about 2 pickles worth of slices in each batch. Be sure to regulate the heat so that the oil stays between 325 and 350 degrees. When the pickles are a light golden color (this should take 7 to 9 minutes), remove them with tongs or a slotted spoon and drain them on the prepared baking sheet. Repeat with the remaining pickles. Sprinkle a little salt on them (remember, pickles are pretty salty) and serve as you would French fries. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 55436,"Texas Fried Sea Bass with a Raspberry Honey Soy Glaze 3 cups canola oil 1 jalapeno, seeded and sliced into thin rings 4 (4-ounce) seabass fillets 4 strips par cooked bacon 1 cup Beer Batter, recipe follows 1 cup Raspberry, Honey, Soy Glaze, recipe follows 2 teaspoons orange liqueur (recommended: Cointreau) 1 orange, zest cut into, long, thin, curled pieces 1 1/2 cups all-purpose flour 2 eggs 8 ounces light lager (recommended: Amstel Light) 1 teaspoon blackening seasoning 1 cup soy sauce 1 cup honey 1/2 cup fresh raspberries 1/4 cup sugar Instructions: In a large high-sided saute pan, heat canola oil to 375 degrees F. Place 2 jalapenos rings on top of each fish fillets. Then wrap each fillet with 1 bacon slice, covering jalapeno rings. Dip into batter and drop into the hot oil. Fry until nice they have a golden brown color, approximately 5 minutes. Place onto either a serving platter or plate and drizzle glaze over fried fish. Drizzle 1/2 teaspoon orange liqueur over each fish and garnish with orange zest. This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results. In a medium bowl combine all the ingredients. Let it sit for 5 minutes. Consistency should be like pancake batter. If too thick add more beer. In a small pot over medium heat, add all ingredients, except sugar, and let simmer for 20 minutes. Add sugar and let simmer for another 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 55437,"Potato Pierogi 1/4 pound cream cheese 1 egg 3/4-ounce salt 2 cups warm water 5 pounds potatoes, peeled and boiled 2 onions, chopped and sauteed 1/2 pound cream cheese 1/4-ounce paprika 1-ounce garlic powder 1 1/2 ounces salt 1/4-ounce black pepper 2 tablespoons butter 1 onion, chopped 2 1/2 pounds all-purpose flour Instructions: In a large mixing bowl mix the flour, cream cheese, egg, salt, and water. Turn onto a lightly floured surface and knead until the dough is soft and even. Place the cooked potatoes in another large mixing bowl and mash. Add sauteed onions, cream cheese, paprika, garlic powder, salt, and pepper. Mix until texture is solid and not runny. Roll dough approximately 1/8-inch thick. Cut into round shapes, approximately 3 1/2-inches in diameter. Add a small amount of potato filling to the center of a disk. Fold in half to form a half-moon shape. Seal and pinch ends tightly. Bring a large pot of water to a boil. Boil pierogis rapidly for 4 to 5 minutes. Drain and cool. Melt butter in a saute pan, add chopped onions, and cook until browned. Add the peirogis and saute until slightly crisp. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 55438,"Cranberry Sauce 1 pound fresh cranberries (approximately 4 cups) 1/4 cup freshly squeezed orange juice 1/4 cup 100-percent cranberry juice (not cranberry cocktail) 1 cup honey Instructions: Wash the cranberries and discard any soft or wrinkled ones. Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes. Carefully spoon the cranberry sauce into a 3-cup mold. Place in the refrigerator for at least 6 hours and up to overnight. Once the cranberry sauce has cooled, overturn the mold and slide out the sauce. Slice and serve. ","[Riesling, Gewrztraminer, Vinho Verde, Lambrusco]" 55439,"Sunny's Easy BBQ Chicken Pizza 2 tablespoons olive oil 1 Vidalia onion, chopped 1 jalapeno, chopped Salt and freshly ground black pepper 1 clove garlic, minced 1 teaspoon Hungarian or hot paprika 1 teaspoon dried thyme 1 teaspoon dried oregano 1 cup ketchup 1/4 cup yellow mustard 2 tablespoons Worcestershire sauce 2/3 cup brown sugar 1 tablespoon white vinegar 1 rotisserie chicken, skin discarded, meat removed and chopped 1 (13.8-ounce) package premade pizza crust (recommended: Pillsbury Pizza Crust -Thin Crust) 1/2 cup shredded cheddar 1/4 cup shredded parmesan 8 ounces buffalo mozzarella, torn into 1 to 2-inch pieces Instructions: Preheat the oven to 400 degrees F. In a pot over medium heat add the olive oil, onions, jalapenos and a sprinkle of salt and pepper, to taste. Cook, stirring, until the onions are translucent and tender, about 10 minutes. Add the garlic, paprika, thyme, and oregano, then stir well and cook until fragrant. Add the ketchup, mustard, Worcestershire sauce, brown sugar and vinegar. Raise the heat to medium- high and simmer, while rapidly stirring, until everything is blended and smooth. Lower the heat to a simmer and add the chopped chicken. Stir to coat all the chicken, then remove from the heat and let cool slightly. Meanwhile, roll out the dough according to package directions and fit it onto a rectangular nonstick baking sheet. Put the crust in the oven and bake for 7 minutes. Remove the crust from the oven and leaving a 1-inch border pour the BBQ chicken and sauce evenly over the crust. Top with the cheddar, parmesan and mozzarella, in that order. Put the topped pizza in the oven and bake until the mozzarella cheese is bubbly and the edges of the crust are golden brown, anywhere from 6 to 11 minutes. Remove the pizza from the oven to a cutting board and allow to cool for a few minutes before cutting and serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 55440,"Chocolate Molten Cake Clarified butter Cocoa powder 7 ounces Valrhona extra-bitter chocolate 7 tablespoons soft butter 6 eggs, separated 1/2 cup almond flour 1/2 cup cake flour 1/2 cup confectioners' sugar 10 to 12 ounces Valrhona semi-sweet chocolate Bay leaf sauce (recipe follows 1 cup sugar 1/2 cup water 1 vanilla bean 4 fresh bay leaves Instructions: Gather together 10 to 12 2-inch-high cake rings. Cut strips of parchment paper 1 inch wider than the rings. Brush both sides of parchment strips with clarified butter. Fit inside of cake rings. Coat inside of rings with cocoa powder and set aside on a sheet pan. Preheat oven to 350 degrees F. Melt extra-bitter chocolate over double boiler. Whisk softened butter into melted chocolate. Remove chocolate mixture from heat and whisk in egg yolks, 1 at a time. Sift flours together and fold into chocolate mixture. Beat egg whites to soft peaks and add confectioners' sugar. Whisk 1/3 of egg mixture into chocolate mixture. Fold in remaining whites in 2 additions. Pipe a 1/2-inch layer of cake batter into the bottom of each cocoa-coated cake ring. Freeze until cake batter becomes stiff. Approximately 3 to 5 minutes. Put a 1-inch piece semi-sweet chocolate in each cake ring atop the stiffened cake batter. Pipe in enough cake batter to cover the chocolate piece. Bake in a 350 degree oven for 20 minutes. Afterwards, allow cake to rest for one minute. Serve with whipped cream and Bay leaf sauce. Boil sugar and water. Put in vanilla bean, cut in half lengthwise and scraped, and bay leaves into boiling mixture. Allow to infuse for at least on hour, (off of heat) and then, remove bean and leaves. Keep sauce refrigerated. Yield: 1 1/2 cups sauce ","[Pinot Noir, Syrah, Tempranillo, Barbera]

" 55441,"Lobster Thermidor 2 cooked lobsters (1 1/2 pounds each) 3/4 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon dry mustard powder
1/4 teaspoon paprika
Kosher salt and freshly ground black pepper
2 tablespoons off-dry sherry, such as amontillado or oloroso
2 large egg yolks
1/2 teaspoon finely chopped fresh tarragon
1/2 cup grated Gruyere (about 1 1/4 ounces) Instructions: Set the lobsters back-side up on a cutting board. Remove the claws, then cut each lobster in half beginning at the top of the head and cutting all the way to the tail. Remove the tail meat gently and clear and discard the innards from the head, taking care to keep the head and legs intact. Crack each claw and remove the meat. Cut the reserved lobster meat into 1/2-inch pieces. Heat the cream in a small saucepan over low heat until warm; keep warm.
Position an oven rack 6 inches from the broiler and preheat the broiler. Heat the butter in a medium saucepan over medium-low heat until the butter melts and any foam disappears. Add the lobster pieces, mustard powder, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper and reduce the heat to low. Cook, stirring, for 1 minute. Add 1 tablespoon of the sherry and 1/4 cup of the warm cream and simmer until the cream is reduced by about half, about 5 minutes.
Whisk together the egg yolks and remaining tablespoon of sherry in a small bowl. Slowly whisk in the remaining 1/2 cup warm cream to the bowl with the yolk mixture, then transfer the mixture to the same saucepan that held the cream. Cook over very low heat, whisking constantly, until the mixture thickens slightly like loose pudding and coats the back of a spoon, 2 1/2 to 3 1/2 minutes. Stir in the tarragon, then add this mixture to the lobster mixture. Stir to combine.
Arrange the lobster shells with their cut sides up on a baking sheet. Spoon the lobster mixture into the shells. Top with the Gruyere. Broil the lobsters until the filling is golden brown, about 5 minutes. Serve with any extra sauce on the side.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 55442,"Scallop Skewers 4 cloves garlic, peeled and minced
2-inch finger of fresh ginger, peeled and minced 1/2-cup rice wine vinegar 1/4-cup soy sauce 1/4-cup light miso 15 clean scallions cut into 2-inch lengths, using only the pale green and white sections of the onion 15 clean scallions cut into 2-inch lengths, using only the pale green and white sections of the onion
About a pound of sea or bay scallops Instructions: In small bowl, mix first five ingredients to make sauce. Assemble skewers by placing one scallop (or two-three bay scallops) and one piece of scallion on each skewer. (These skewers can be prepped a day ahead and kept chilled in the fridge, then grilled a few hours before party time and kept warm until serving.)
Brush with ginger soy sauce and cook about two minutes per side or until just opaque. Be careful not to overcook scallops or they'll get a rubbery texture. Continue to brush with sauce throughout cooking. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55443,"Reggie's Sweet Potato Pie 1 (40-ounce) can cut sweet potatoes in light syrup 7 ounces sweetened condensed milk 4 tablespoons melted butter 2 large eggs 1 teaspoon pumpkin pie spice 1 teaspoon pure vanilla extract 1 lemon, zest grated 1/2 lemon, juiced 1/2 teaspoon sea salt 2 tablespoons heavy cream 1 (8 or 9-inch) frozen deep-dish pie crust shell 1 cup raw pecans 1/2 cup heavy cream 1/2 cup brown sugar Pinch salt Instructions: Preheat the oven to 350 degrees F. Drain sweet potatoes of their juice. Place sweet potatoes in an 11-cup food processor. Add the rest of the ingredients, except heavy cream, to food processor. Process mixture until smooth. Using a pastry brush, brush heavy cream over the surface of the frozen pie shell. Spoon sweet potato mixture into pie crust smoothing the top over. (Stop here and look below if using pecan topping.) Place on baking sheet and bake in the middle lower third of the oven for 45 minutes. Remove from oven and allow to cool in the refrigerator for several hours or overnight. In a medium saucepan place all ingredients over medium heat. Bring to a boil, reduce heat and cook, stirring constantly for 8 minutes. Remove from heat, allow to cool slightly but still warm and pliable. Add sweet potato filling to piecrust, spreading evenly over bottom of crust. Next, carefully spoon pecan mixture over sweet potato filling. Place on a sheet pan in the lower third of a 350 degree F oven and bake for 45 minutes to 1 hour. Remove from oven allow to cool in the refrigerator for several hours or overnight. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 55444,"Anna's Orange Marmalade 4 large seedless oranges 2 lemons 8 cups sugar Instructions: Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature. The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.) Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 55445,"Chocolate, Coconut and Almond Chickpea Ice Cream One 13.5-ounce can lite coconut milk 1 cup drained and rinsed canned chickpeas 3/4 cup Medjool dates, pitted (about 9) 1/2 cup smooth almond butter 1 teaspoon pure vanilla extract 1 cup vegan semisweet baking chips 1 tablespoon unrefined coconut oil Toasted coconut chips, for serving Instructions: Put the coconut milk, chickpeas, dates, almond butter and vanilla in a blender. Blend, stopping and scraping down the sides of the carafe with a rubber spatula as needed, until very smooth, about 1 minute. It's ok if there are some specks from the almond butter and dates, but it should be smooth and similar in texture to a thick milkshake. Meanwhile, combine the baking chips and coconut oil in a small microwave-safe bowl. Microwave on high, stirring occasionally, until completely melted and smooth, about 1 minute.
Pour a third of the chickpea mixture into a 9-by-5-inch loaf pan, then drizzle over a third of the chocolate mixture, making sure to go all the way to the edges. Pour another third of the chickpea mixture into the pan, then drizzle another third of the chocolate mixture over the top. Add the remaining chickpea mixture, then top with the last of the chocolate mixture. Cover the loaf pan with plastic wrap and freeze until firm throughout, at least 8 hours and up to overnight.
Let the ice cream sit at room temperature to soften before scooping, 15 to 20 minutes. Serve with a sprinkle of toasted coconut chips.
","[Syrah, Zinfandel, Petite Sirah, Tempranillo]" 55446,"Portuguese Flan 1 1/2 cups sugar 1/2 cup water 8 large eggs 4 large egg yolks 1 cup plus 2 tablespoons sugar 2 teaspoons vanilla 1 quart half and half 2 teaspoons port Violets, nasturtiums, or other edible flowers, for garnish Instructions: Preheat the oven to 325 degrees. To make caramel: combine the sugar and the water in a medium saucepan. Be sure all the sugar granules are washed down from the sides of the pan (use a wet pastry brush). Cook over moderate heat, swirling the pan occasionally, until the color is golden brown and the mixture smells like caramel. This will take about 10 to 15 minutes. Pour the caramel into a 9 inch round cake pan and, holding the pan with an oven glove, swirl it around to generously coat the bottom and sides. Set aside. In a large mixing bowl, gently whisk together the eggs, egg yolks, sugar, vanilla, and 2 cups of the half and half, without whisking in any air. Bring the remaining half and half and the port to a simmer in a small saucepan and begin whisking this into the egg mixture a little at a time, whisking constantly until it is all incorporated. Pour through a strainer into the prepared cake pan. Place the pan inside a large roasting pan and pour very hot tap water into the pan so that it comes halfway up the sides of the cake pan. Bake for about 1 to 1 1/4 hours, or until the center is slightly jiggly but not wavy. Cool to room temperature and then cover with plastic wrap with the plastic gently touching the top of the flan. Refrigerate for at least 3 hours and up to 4 days. To unmold the custard, run a small sharp knife around the inside edges of the dish several times to loosen it. Dip the bottom briefly in a basin of very hot tap water. Invert a round platter over the dish and turn them both over together, shaking the two a little to help release the custard (or rap the bottom of the platter gently on the work surface). The caramel sauce will run out around the edges of the platter. Garnish the top of the flan with violets or other edible flowers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55447,"Wild Mushroom Soup 3 tablespoons unsalted butter 1 small onion, thinly sliced
12 ounces mixed mushrooms, such as cremini, shiitake and oyster, stemmed and chopped
Kosher salt and freshly ground black pepper
4 cups chicken broth
1 1/2 teaspoons Marsala, optional
About 1/4 cup creme fraiche, for serving
1 tablespoon sliced chives (1/2-inch pieces) Olive oil, for drizzling
Instructions: Melt the butter in a small Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 12 minutes. Increase the heat to medium high, add the mushrooms, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring often, until the mushrooms release their liquid but do not brown, about 8 minutes. Add the chicken broth and bring to a simmer. Simmer, partially covered, for 30 minutes. Transfer to a blender and puree until smooth (be careful when blending hot liquids). Add the Marsala if using and season with salt and pepper. Pour the soup into 4 bowls. Dollop with the creme fraiche and sprinkle with the chives. Drizzle a tiny bit of olive oil over top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55448,"Creme Catalan 2 vanilla beans 3 cups whole milk 3 cups heavy cream 3 cinnamon sticks 3 lemons, zested 3 oranges, zested 18 egg yolks 3 tablespoons cornstarch 2 1/4 cups sugar Instructions: Slice vanilla beans in half. In a saucepan bring milk, cream, cinnamon sticks, vanilla beans, and zests to a simmer for a few minutes. Discard cinnamon and vanilla beans. In a bowl whisk the egg yolks together with the cornstarch and 2 cups sugar until incorporated and creamy. Slowly add this mixture into the saucepan of warm milk, mixing continuously. Slowly heat the mixture over low heat, stirring the entire time, until it begins to thicken. Make sure that it does not boil. Pour into 12 shallow serving dishes, cool to room temperature, and refrigerate for several hours. To serve sprinkle cold custards with the remaining sugar and caramelize with a torch or under a hot broiler. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 55449,"Fried Plantains 3 ripe plantains (the skin should be blackened) 4 tablespoons unsalted butter Instructions: Peel the plantains and cut them into 1/4 inch slices on the diagonal. In a large, heavy skillet, melt the butter over medium heat. Saute the plantains until golden brown and soft, about 2 minutes per side. ","[Chardonnay, Sauvignon Blanc, Riesling]" 55450,"Orange Sherry Mushroom Caps 1 tablespoon extra-virgin olive oil 2 tablespoons butter 1 pound button mushrooms, trimmed of large stems and brushed clean 2 crushed cloves garlic Salt and freshly ground black pepper 3 tablespoons medium dry sherry (recommended Dry Sack) 1 orange, zested and juiced 1/4 cup flat-leaf parsley, chopped, a handful Instructions: Preheat a medium skillet over medium-high heat with 1 tablespoon of extra-virgin olive oil, 1 turn of the pan and 2 tablespoons of butter. Once the butter has melted add the crushed garlic cloves and the mushrooms, stem end up. Season with salt and pepper and cook for about 3 to 4 minutes or until the cap tops are brown. Flip the mushrooms to the other side, add the sherry, orange zest and juice and continue to cook for 3 to 4 minutes, or until the mushrooms are tender and cooked through. Add the parsley to the pan and toss to distribute. Serve hot or room temperature. ","[Rioja, Tempranillo, Garnacha, Barbera]" 55451,"Edible Cookie Dough 1 cup organic gluten-free flour 1/4 cup almond meal 1 teaspoon organic Himalayan sea salt 1 to 2 scoops organic protein powder or organic meal replacement 1/2 cup organic unsalted butter, softened 1/4 cup organic cane sugar 1 teaspoon organic vanilla extract 2/3 cup organic chocolate chips 1/2 cup or less organic white chocolate chips 1/4 cup carob chips
3 tablespoons rainbow sprinkles, plus more if needed Red or green apple slices and graham crackers, for serving, optional Instructions: Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Let cool. Add the flour, almond meal, salt and protein powder to a medium bowl and mix until combined. Cream the butter, sugar and vanilla in a separate bowl. Add the flour mixture to the butter mixture. Add the chocolate chips, white chocolate, carob and sprinkles and mix until combined. The dough should be a little wet, unlike the usual cookie dough texture. Serve with apple slices and graham crackers for dipping. Or roll into balls and coat in additional rainbow sprinkles. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Riesling]" 55452,"Kale Slaw with Lime and Cotija 10 ounces dinosaur kale, center ribs removed, coarsely chopped Juice of 2 limes
2 tablespoons extra-virgin olive oil
2 ounces cotija cheese, finely grated
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Instructions: Put the kale in a large bowl, add the lime juice and toss well (massage if you like). Add the oil, cheese and salt and pepper and mix well. Let sit at room temperature for 10 minutes before serving. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 55453,"Maple Pecan Baked Brie 1 (16-ounce) wheel of Brie 1/2 cup (1 stick) unsalted butter 2 tablespoons packed brown sugar 1/3 cup pure maple syrup 1 cup toasted and chopped pecans 1 teaspoon coarsely ground black pepper Crackers, to serve Instructions: Preheat oven to 350 degrees.
Shave off the top rind of the Brie (it is easiest to do this after it has been in the freezer for about 20 minutes). If the Brie came in a wooden box, return it to the original container. If not, create a makeshift \box\ out of a few layers of aluminum foil, leaving the top of the Brie exposed.
Place the cheese on a rimmed baking sheet. Bake until warm and gooey, 15 to 20 minutes. Remove from the oven and allow to cool for 20 minutes before serving. Carefully transfer to a serving platter; you do not want the rind to puncture, if possible.
While the Brie is cooling, make the praline sauce. Melt the butter in a saucepan over medium heat. Add the brown sugar, maple syrup, and pecans. Cook, stirring constantly, until all of the ingredients are well combined, 3 to 5 minutes. Stir in coarsely ground black pepper and remove from heat. Allow the mixture to cool for 5 to 10 minutes, until it has thickened up just a bit. Dollop the warm sauce over the baked cheese. (There may be extra praline sauce.) Serve with assorted crackers.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55454,"Herb-grilled Spiny Pacific Lobster Four 1 1/2-pound spiny lobsters 4 tablespoons olive oil 4 tablespoons chopped fresh garlic 4 ounces chopped fresh herbs of your choice (we like to use Italian parsley, basil, thyme, tarragon and a bit of rosemary) Kosher salt Freshly ground black pepper 1 stick (1/4-pound) butter, cut in 8 pieces 1 cup clarified butter 4 tablespoons fresh lemon juice 8 lemon wedges Instructions: Preheat oven to 450 degrees F. Preheat the grill to high. Split lobsters; butterfly from the top and remove intestines. Rinse head area in cold water to remove any waste matter. In a small bowl, combine 2 tablespoons olive oil, and all of the garlic and chopped herbs. Set aside. Brush lobsters lightly with remaining oil and grill for approximately 5 minutes, meaty side down. Turn halfway through for grill marking and even cooking. Remove lobsters from grill, and place on a sheet pan, meaty side up. Coat with the herb and garlic mixture and season with salt and pepper. Place 2 pieces of butter on each lobster tail and put in the oven for approximately 10 minutes. In a small bowl, mix the clarified butter mixed with the lemon juice. Drizzle over lobster as a sauce. Garnish with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 55455,"Poi Blini with Smoked Salmon\Lomi Lomi\ and Dill Creme Fraiche 1 1/2 cups creme fraiche 6 tablespoons lemon juice 3/4 cup chopped shallots 1/2 cup chopped fresh dill 1 1/2 tablespoons salt 1/2 tablespoon black pepper 1 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 2 teaspoons chopped fresh chives 2 teaspoons chopped fresh parsley 1 teaspoon chopped fresh thyme 3/4 cup buttermilk 1/4 cup milk 1 egg, lightly beaten 1/4 cup melted unsalted butter 1/2 cup peeled, steamed, and mashed taro root 2 ounces thinly sliced smoked salmon 3 tablespoons ikura (salmon roe) 3 tablespoons daikon sprouts 3 tablespoons micro greens (tiny mixed salad greens) Extra-virgin olive oil Instructions: First, make the Dill Creme Fraiche. In a non-reactive mixing bowl, stir together all the ingredients. Cover with plastic wrap and chill in the refrigerator for 2 hours. For the Poi Blini, in a mixing bowl, stir together the flour, baking powder, salt, and fresh herbs. Stir in the buttermilk, milk, and egg. Fold in the melted butter and the mashed taro. Cover the bowl with plastic wrap and let the batter rest in the refrigerator for 1 hour. To make the blini, heat a nonstick griddle or skillet over medium heat. Spoon the batter onto the griddle 2 tablespoons at a time to form 3-inch pancakes and cook them until golden, 1 to 2 minutes per side, flipping them over when bubbles appear on the top. You should have a total of 16 blini. Put 2 poi blini on each serving plate. Spread them with the creme fraiche. Drape smoked salmon over each blini. Garnish with ikura, daikon sprouts, and micro greens, then drizzle lightly with olive oil. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 55456,"Cajun Scallops and Rice 2 tablespoons unsalted butter 3 scallions, sliced (white and green parts separated) 3 scallions, sliced (white and green parts separated)
1 jalapeno pepper, seeded and chopped 1 cup white rice 1 bay leaf Kosher salt 4 cups frozen chopped greens, such as collards and/or kale (about 10 ounces), thawed and squeezed dry 1 pound medium sea scallops (about 20), \foot\ muscles removed 1/2 teaspoon Cajun seasoning 2 tablespoons vegetable oil 1/2 cup chopped fresh parsley Lemon wedges, for serving Instructions: Melt the butter in a medium saucepan over medium heat. Add the scallion whites and jalapeno and cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 cups water, the rice, bay leaf and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Reduce the heat to low; stir, then cover and simmer until the rice is tender and the water is absorbed, 15 to 18 minutes. Remove from the heat and stir in the greens. Cover and set aside. Season the scallops with salt and sprinkle one side with the Cajun seasoning. Heat a large skillet over medium-high heat. Add the vegetable oil, then the scallops, spice-side down; cook until browned and crisp, about 3 minutes. Flip and cook until just cooked through, about 1 minute. Stir the parsley and scallion greens into the rice and season with salt. Serve with the scallops and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 55457,"Butternut Squash and Bourbon Bisque 1 to 2 butternut squash (about 4 pounds total) 1 tablespoon extra virgin olive oil 1 cup diced onions 1 cup diced leeks 1/2 teaspoon ground cumin 2 tablespoons chopped fresh garlic 1 tablespoon chopped fresh ginger 2 tablespoons pure maple syrup 2 tablespoons soy sauce 1/4 cup bourbon 1/2 cup dry sherry 1/4 teaspoon grated nutmeg 5 cups chicken stock 3/4 cup evaporated skim milk Salt and freshly ground pepper to taste 2 tablespoons cornstarch mixed with 2 tablespoons water Instructions: Preheat oven to 375 degrees. With a sharp knife, prick the squash in several places to allow steam to escape while it cooks (otherwise it could burst). Place the squash in a baking dish lined with foil and roast for about 90 minutes, until the squash is soft when you push on it. Let cool for 30 minutes, so it=s easier to handle, then peel, seed, and remove strings. Cut the roasted squash into 1/2-inch pieces, or scoop meat out with a spoon. In a heavy soup kettle, heat the olive oil and add the onions. Cook until light golden brown and add the leeks and cumin. Cook for 2 minutes and add the garlic and ginger. When the garlic is fragrant, add the maple syrup, soy sauce, bourbon, sherry and nutmeg. Add the squash and stock and bring to a boil. Lower the heat and cook gently for 15 minutes. Using an immersion blender (or a regular blender), puree the soup until very smooth. Add the evaporated milk, salt, and pepper. Cook for 2 minutes; do not bring to a boil. Add the cornstarch mixture and stir until thickened, about 5 minutes. Serve in soup plates. If you like, garnish this soup with garlic and Parmesan cheese croutons and a dollop of non fat sour cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 55458,"Rainbow Bell Pepper Couscous 1 tablespoon plus 1 teaspoon extra-virgin olive oil 1 large clove garlic, minced 1 large shallot or 1/2 small red onion, minced 3 medium red, yellow, green or orange bell peppers or a mix, finely diced 2 teaspoons finely chopped fresh oregano
Kosher salt and freshly ground black pepper 2/3 cup whole wheat couscous Lemon wedges, for serving Instructions: Heat the olive oil in a medium saucepan over medium heat; add the garlic and shallots and cook, stirring frequently, until fragrant, about 2 minutes. Add 2/3 cup water, the bell peppers, oregano, 1 teaspoon salt and pepper to taste, bring to a boil over high heat and cook until the peppers just begin to soften, 2 to 3 minutes. Stir in the couscous, immediately cover and remove from the heat. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.
Transfer to a platter or large bowl and serve with lemon wedges for squeezing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 55459,"Fried Green Tomatoes with Comeback Sauce 1 cup mayonnaise 1/3 cup ketchup
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper 1 cup buttermilk 1 tablespoon hot sauce
1 tablespoon fresh lemon juice
1 teaspoon granulated garlic
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
3 to 4 green tomatoes, cut into 1/3-inch-thick slices
Grapeseed oil, for frying
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon dried parsley Instructions: For the comeback sauce: Stir together the mayonnaise, ketchup, lemon juice, mustard, hot sauce, Worcestershire sauce, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Cover and refrigerate at least 30 minutes and up to 2 days. For the fried green tomatoes: Whisk together the buttermilk, hot sauce, lemon juice, garlic, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium shallow bowl. Gently add the tomato slices, cover and refrigerate for 4 to 8 hours.
Bring the tomatoes to room temperature. Heat a large cast-iron skillet over medium-high heat, add 1/4 inch of oil and heat until shimmering. Line a cooling rack with paper towels.
Whisk together the cornmeal, flour, garlic, paprika, parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl.
Shake any extra moisture from the tomatoes, then place in the cornmeal mixture one at a time, gently pressing and flipping once to coat all surfaces. Transfer to a large plate or platter.
Fry the tomatoes in batches until lightly browned, 3 to 4 minutes per side.
Transfer to the prepared cooling rack and sprinkle with salt. Serve immediately with the comeback sauce on the side.
","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 55460,"Gingerbread Macchiato 1/2 cup hot milk 2 ounces espresso 1/4 teaspoon gingerbread spice 1 mini gingerbread cookie Instructions: Steam the milk in a milk steamer according to the manufacturer's directions. Pour the steamed milk into a mug and top with the foam. Then pour in the espresso and sprinkle with the gingerbread spice. Garnish with the cookie. ","[Barolo, Barbaresco, Dolcetto]" 55461,"Open Faced Smoked Chicken and Mustard Fruits Sandwich 8 (3/8-inch) thick slices pumpkin bread 2 ounces apricot jam 2 ounces mustard fruits, cut in small dice* 2 ounces smoked chicken, cut in small dice 2 plums, halved, pitted and cut into fans, for garnish Instructions: Preheat the oven to 400 degrees F. Toast the pumpkin bread for about 6 minutes. Allow the bread to cool then spread each slice with a thin layer of apricot jam. In a small bowl, mix the remaining jam with the mustard fruits and smoked chicken. Spoon chicken mixture onto each slice of bread. Cut the sandwiches in half diagonally (corner to corner) and arrange on 4 plates. Garnish with the plums, if desired, and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 55462,"Spicy Candied Sweet Potatoes Canola oil cooking spray 2 29-ounce cans cut sweet potatoes, drained 1/2 cup pecans, finely chopped 6 tablespoons unsalted butter, cut into small pieces 2 tablespoons frozen orange juice concentrate, thawed 1/3 cup packed brown sugar 2 teaspoons pumpkin pie spice 1/4 teaspoon cayenne pepper 3 cups miniature marshmallows Instructions: Coat a 5-quart slow cooker with cooking spray. In a large bowl, stir together the sweet potatoes, pecans, butter and orange juice concentrate until combined. In a small bowl, stir together the brown sugar, pumpkin pie spice and cayenne pepper. Sprinkle over the sweet potato mixture and stir until combined. Spoon into the slow cooker. Cover and cook on low for 2 to 3 hours. Sprinkle the marshmallows over the top of the sweet potatoes in the slow cooker. Cover and cook on low for 15 more minutes, or until the marshmallows are melted. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55463,"Original Ranch Cheddar Chicken 1 cup Hidden Valley? Original Ranch? Dressing 4 boneless, skinless chicken breast halves, rinsed, pat dry 1 cup seasoned panko Japanese-style bread crumbs ? cup shredded sharp Cheddar cheese ? cup grated Parmesan cheese Instructions: Preheat oven to 400F. Pour the Hidden Valley? Original Ranch? Dressing into a large bowl. Add the chicken to the bowl of dressing and mix until the chicken is evenly coated. In a shallow bowl, add the breadcrumbs, Cheddar, Parmesan cheeses and stir until well combined. Dredge each breast in the bread crumb and cheese mixture. Arrange the chicken on a parchment-lined baking sheet. Bake the chicken for 20 to 25 minutes until the chicken is crisp and an internal temperature of 165F is reached. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 55464,"Lamb and Black Bean Chili with Assorted Salsas and Blue Corn Muffins 1/4 cup olive oil 2 1/2 pounds lamb from the leg, boned and cut into 1/4-inch cubes 1 1/2 large red onion, finely diced 6 cloves garlic, finely chopped 1 cup dark beer 1 (16-ounce) can whole tomatoes, drained and pureed 1 tablespoon chipotle puree 3 tablespoons ancho cl powder 1 tablespoon pasilla cl powder 1 tablespoon ground cumin 4 cups chicken stock 2 cups cooked or canned black bean Salt and freshly ground pepper 2 red onions, finely diced 1 tablespoon minced garlic 1 jalapeno pepper, finely diced 1/4 cup freshly squeezed lime juice Salt and pepper 3 tablespoons finely chopped cilantro Tri-Color Salsa (recipe follows) Avocado Relish (recipe follows) Blue Corn Muffins (recipe follows) 2 ripe tomatoes, diced 2 yellow tomatoes, diced 2 tomatillos, diced 2 cloves garlic, finely chopped 2 small serrano cl, finely diced 2 tablespoons fresh lime juice 1 teaspoon honey 2 tablespoons chopped cilantro Salt and freshly ground pepper 2 Haas avocados, coarsely chopped 3 tablespoons finely chopped red onion 1 jalapeno pepper, finely diced 3 tablespoons fresh lime juice 2 tablespoons finely chopped cilantro Salt and freshly ground pepper 2 ounces (1/2 stick) unsalted butter 3 tablespoons onion, finely diced 1 cloves garlic, finely chopped 1/2 cup milk 2 large eggs 1/4 cup red bell pepper, finely diced 1 jalapeno peppers, finely diced 1/4 cup fresh or frozen corn, thawed 1 tablespoon finely chopped cilantro leaves 3/4 cup blue cornmeal (can substitute yellow) 1/2 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon granulated sugar Instructions: Heat the oil in a medium saucepan over high heat. Add the lamb, season with salt and pepper and cook until seared and brown on all sides. Remove the lamb to a plate with a slotted spoon. Red Onion Relish: Add the onions and garlic to the pan and cook until soft. Return the lamb, add the beer and cook until reduced. Add the tomatoes, chipotle, cl powders, cumin and chicken stock, stir well and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Season with salt and pepper to taste. Combine all ingredients in a bowl. Let sit 30 minutes before serving. Combine all ingredients in a medium bowl. Let rest 30 minutes before serving. Combine all ingredients in a medium bowl. Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray. In a small saucepan, melt the butter. Add the onions and garlic and cook until soft. In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture. In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture. Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 55465,"Pizza Grilled Cheese 1 cup ricotta 2 cups shredded mozzarella, plus for decorating 1 1/4 cups freshly grated Parmesan 1/2 cup diced pepperoni, plus 12 large slices and 4 slices for garnish
2 tablespoons chopped fresh basil
6 tablespoons butter, at room temperature
12 slices rustic white bread
3/4 cup jarred marinara sauce, plus more for dipping, optional
36 black olive slices 18 green olive slices Instructions: Preheat the oven to 425 degrees F. In a medium bowl, using a rubber spatula, mix together the ricotta, mozzarella, 1/2 cup of the Parmesan, the diced pepperoni and the basil until well combined. Butter one side of each slice of bread. Working buttered side down, spread each slice with 1 tablespoon of the marinara. Divide the cheese mixture among 6 slices of the bread, and sandwich with the remaining slices. For each sandwich, sprinkle the top piece of bread with 1 tablespoon of the remaining Parmesan. Flip, and sprinkle the other side with an additional tablespoon of Parmesan. To make all of these sandwiches at once, heat 2 baking pans in the oven for 10 minutes. Spray the bottom of one of the pans with cooking spray, and place the buttered and Parmesan-ed sandwiches in the pan. Spray the underside of the second pan, and place it on top of the sandwiches. Bake until golden brown and crispy, and the cheese is melted, 10 minutes. Cut each sandwich into 3 pieces. Using a few shreds of mozzarella cheese as glue, make a face using the black olive slices as eyes, the green olive slices as a nose, and the pepperoni slices as a mouth. Melt for 4 minutes in the oven to adhere. Serve with marinara for dipping if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 55466,"Grilled Onion and Tomato Salad 1 red onion, sliced into 1/2 inch circles 1 lb. large ripe tomatoes of your choosing, colorful or one color, cut in half 3 Tbsp. extra virgin olive oil 1/2 Tbsp. Mrs. Dash? Original Blend 4 Tbsp. fresh basil, cut into slivers 3 Tbsp. low sodium Parmesan, shredded Instructions:

1. Brush the onion slices and the tomatoes with olive oil.
2. Grill on both sides over medium heat until marked and lightly cooked.
3. Sprinkle with Mrs. Dash? Original Blend.
4. To serve, transfer to small plates. Sprinkle with Parmesan and basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 55467,"Philly to Texas Grilled Veggie BBQ Sandwich 1/2 cup chili powder 1/4 cup Spanish paprika 3 tablespoons brown sugar 2 tablespoons ground cumin 1 tablespoon kosher salt 1 tablespoon ground black pepper 1 teaspoon cayenne 1/4 chopped onion 4 tablespoons butter 2 cups beef stock 1/2 cup ketchup 1/4 cup canned chipotle 1/4 cup apple cider vinegar 4 tablespoons softened butter 1/8 cup red ribbon sorrel, finely chopped 1 tablespoon kosher salt 4 portobello caps
   2 zucchini, sliced longwise
   Olive oil
   1 bunch baby green onions
   2 French baguettes, cut in half and sliced for sandwiches 2 French baguettes, cut in half and sliced for sandwiches
   Instructions: For the dry rub: In a mixing bowl, combine the chili powder, Spanish paprika, brown sugar, cumin, kosher salt, black pepper and cayenne. For the BBQ sauce: Saute the onions in the butter and, when opaque, add the beef stock, ketchup, chipotle, apple cider vinegar and 3 tablespoons of the dry rub. Bring to a boil, lower the heat and simmer for 15 to 20 minutes. Blend until smooth. For the sorrel compound butter: Combine the butter, sorrel and salt until well incorporated. For the veggie sandwich: Preheat an outdoor grill or indoor grill pan. In a large mixing bowl, toss the mushroom caps and zucchini slices with olive oil and some dry rub. Place on the grill and cook on all sides, turning occasionally, until great grill marks are made. In a mixing bowl, toss the baby green onions with olive oil. Add them to the grill and cook until charred on all sides. To assemble the sandwiches, slather the bread with sorrel compound butter. Then add the mushroom caps and zucchini slices. Top with the green onions and drizzle with Texas BBQ sauce. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 55468,"Rani's Rice Pilaf 2 tablespoons vegetable oil 1 onion, minced 2 cloves garlic, minced 1 teaspoon minced gingerroot 1 cinnamon stick 5 green cardamom pods 2 1/2 cups Basmati or other long grain rice 4 1/2 cups water Salt, to taste 1/2 to 1 cup golden raisins, if desired Instructions: In a saucepan set over moderate heat, warm the oil until it is hot, add the onion and garlic and cook, stirring, until golden. Add the gingerroot, cinnamon stick, and cardamom, and cook, stirring, 1 minute. Add the rice and cook, stirring, until rice is coated with oil. Add the water and salt, bring to a boil, and simmer, covered, 20 minutes. Stir in raisins and let stand, covered, 5 minutes. Remove cinnamon stick before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55469,"Strawberry-Rhubarb Napoleons with Creme Fraiche Ice Cream 1 sheet frozen puff pastry (half a 17.3-ounce package), thawed All-purpose flour, for dusting, if needed 3 tablespoons sugar, divided Strawberry-Rhubarb Filling, recipe follows Confectioners' sugar, for dusting Creme Fraiche Ice Cream, recipe follows 1 1/3 cups sugar 1 tablespoon cornstarch 1 pound rhubarb, cut into 1/2-inch pieces (about 3 cups) 1 tablespoon grated orange zest 2 tablespoons fresh orange juice 2 pints strawberries, sliced, divided 2 cups milk 2 tablespoons plus 1/3 cup fresh lemon juice 2 cups creme fraiche 1 cup sugar Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Unfold the pastry sheet on your work surface. If the pastry sticks a bit, dust with some flour. Roll the dough out to about a 10-inch square. Cut the square into 4 (5-inch) squares, then cut these in half diagonally to make 8 triangles. Evenly sprinkle all the triangles with the 2 tablespoons sugar. Put the triangles, sugar-side up, on the baking sheet. Pop in the oven and bake until nicely puffed and golden brown, about 25 minutes. Let cool. Slice in half horizontally (a serrated knife is best for this job). Put a halved triangle on your serving plate. Spread some Strawberry-Rhubarb filling on top, stack another halved triangle and more filling on top of that and repeat to make 4 layers total. Sprinkle with powdered sugar and serve with more sauce on the side. Scoop some Creme Fraiche Ice Cream alongside. Serve the napoleons immediately. Whisk the sugar and cornstarch in a small bowl, making sure there are no lumps. Add the rhubarb, sugar-cornstarch mixture, orange zest and juice and half the strawberries to a saucepan. Give it a good stir. Let this mixture sit about 15 minutes off the heat so it macerates (gets nice and juicy). Then put the pan over medium-high heat and let cook until the rhubarb is tender but still holds its shape, giving it a stir now and then, about 7 minutes. Let it cool for about 15 minutes, and then stir in the rest of the strawberries. Pour the milk into a large bowl, add the 2 tablespoons lemon juice and let it sit for a couple of minutes. Add the creme fraiche, the remaining 1/3 cup lemon juice and the sugar. Give it a whisk until thoroughly combined. Pour into an ice cream maker and churn as per the manufacturer's instructions, then pop in the freezer until it's firm.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 55470,"Spicy Edamame Dip 4 large cloves garlic, un-peeled
16 ounces shelled edamame beans (about 2 cups)
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
Pinch salt and pepper
4 tablespoons olive oil
1/4 cup fresh lime juice (about 2 limes) 1/4 cup finely chopped fresh cilantro
Pita chips, for dipping
Instructions: In a medium skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes. Remove from the heat, cool, and then slip off the skins. Set aside. Bring about 8 cups of water to a boil in a saucepan and drop in the beans. Bring back to a boil and cook for 5 minutes. Reserve 3/4 cup of the cooking water before draining. Drain the beans and cool. Transfer the garlic into a food processor and chop coarsely. Add the beans, cayenne pepper, cumin, salt, pepper and process in the food processor. Add the olive oil, lime juice and cilantro and pulse to combine. Add the reserved water a little at a time while processing until smooth (you may not need to add all of the water). Use pita chips for dipping. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 55471,"Black and Tan Irish Mac and Cheddar 6 cups water 24 ounces lager beer 16 ounces rustic shaped pasta (Ziti) 1 cup whole milk 1 cup half-and-half 12 ounces evaporated milk 5 tablespoons lightly salted quality Irish butter 2 1/2 tablespoons all-purpose flour 1 teaspoon ground dry mustard 1 teaspoon kosher salt 1/8 teaspoon ground cayenne pepper 1/3 cup stout beer 3 ounces shredded smoked Gruyere 8 ounces shredded Irish Cheddar 1/2 cup bread crumbs, Japanese panko, or fresh country white 1/2 cup crisp cooked apple wood or maple bacon crumbles 2 tablespoons fresh cilantro leaves or several sage leaves for garnish Instructions: Place water and lager beer into a 4 1/2 quart or larger saucepan over high heat and bring to boil, add pasta and cook until just al dente. Drain and keep warm. Meanwhile in 3 quart saucepan, over medium-high heat, bring the milk, half-and-half, and evaporated milk just to a boil, keep hot. In a 4 quart saucepan, over medium heat, melt 3 tablespoons of the butter and stir in flour until it begins to color slightly, whisk in hot milk, mustard, salt, cayenne, and stout, and bring to a strong simmer. Reduce heat to low and stir in cheeses until melted. Place pasta into serving dish and pour the cheese sauce over the pasta. Place remaining butter in a large saute pan over medium heat and stir in bread crumbs, stir until golden brown, stir in bacon crumbles. Spread mixture over top of macaroni. Garnish with cilantro or sage leaves. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]

" 55472,"Crispy Mussels with Almond and Scallion Sauce 2 cups dry white wine 1 1/2 pounds mussels, scrubbed and de-bearded Rice flour Water Salt and pepper 2 cups canola oil Almond-Scallion Sauce, recipe follows Chopped scallions, for garnish 1/4 cup aged sherry vinegar 1 tablespoon Dijon mustard 1 clove garlic, chopped 1 tablespoon honey 3 tablespoons sliced almonds, toasted 1/4 cup sliced scallions 1/2 cup olive oil Salt and freshly ground pepper Instructions: Bring wine to a boil in a large stockpot. Add the mussels, stir, cover, and cook until the mussels have opened. Remove the mussels to a sheet pan with a slotted spoon, discarding any mussels that do not open. Remove the mussels from the shell and place in a bowl. Place 2 cups of the rice flour into a large bowl and add enough water until it becomes a light batter, about the consistency of crepe batter. Season with salt and pepper. Heat oil in a high-sided saute pan until it reaches a temperature of 360 degrees F. Season the mussels with salt and pepper, dip the mussels into the batter, and then fry until lightly golden brown, about 30 to 45 seconds. Drain the mussels on a sheet pan lined with paper towels. Add mussels to the large bowl with sauce and toss to coat. Garnish with chopped scallion. Place vinegar, mustard, garlic, honey, almonds, and scallions in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified and season with salt and pepper, to taste. Transfer the vinaigrette to a large bowl that will hold all the mussels. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 55473,"Lobster Poutine 2 cups chopped onion 1 cup chopped red pepper
1 cup chopped carrot
1/2 pound (2 sticks) butter
1 teaspoon minced garlic
2 teaspoons salt, or more to taste
1 teaspoon cayenne pepper
1/2 teaspoon ground white pepper
1 cup all-purpose flour
1/8 cup Jagermeister
1/8 cup brandy
2 liters lobster stock
1/2 cup heavy cream
One 1.25-pound lobster 10 to 12 ounces fresh-cut fries
Salt and pepper
3 ounces cheese curds
Finely chopped fresh chives
Instructions: For the gravy: Sautee the onion, pepper and carrot in the butter in a saucepan until slightly caramelized. Add the garlic, salt, cayenne and white pepper and cook for 3 more minutes. Add flour and mix well, cooking for a few more minutes. Add Jagermeister and brandy and reduce slightly. Add lobster stock and bring to a boil. Cook at a gentle simmer for 20 minutes. Add cream and cook for an additional 15 minutes at a gentle simmer. Blend in batches and season to taste with salt and pepper. Set aside until needed. For the poutine: Cook the lobster in a steamer, 11 minutes, or place lobster into salted boiling water and cook for 12 minutes once water returns to a boil. Meanwhile, cook your fries until crispy (we recommended cooking them twice in a fryer and allowing them to cool completely between cookings). Season fries with salt and pepper. Heat up the lobster gravy. (It is essential that the gravy is very hot so it melts the cheese curds.) Cut the lobster in half and remove the tamale (green stuff), then crack the claws and place on a large platter cut-side up with a gap in the middle. Pile up the hot, seasoned and crispy fries in the gap between the two lobster halves. Load on a generous serving of cheese curds and ladle on some steaming hot lobster gravy. Garnish with finely chopped chives. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 55474,"Signature Sakegria 1 ounces plum sake 2 ounces sake (recommend: Kaori or Fukunishiki) 3 ounces white wine 1-ounce mango juice 1-ounce pineapple juice 1-ounce merlot 1-ounce champagne 4 spoons cubed fruit (plum, mango, pineapple: be creative!) Instructions: Mix plum sake, sake, white wine, mango and pineapple juice with ice, shake and serve in a wine glass. Float with merlot and champagne and finish with cubed fruit. For parties, multiply the above by 10, and get out your punch bowl! ","[Merlot, Champagne]" 55475,"Chicken Tamales 3 fryer chickens 1 bell pepper 1 stalk celery, with tops 1 small onion 1/2 head garlic 1 teaspoon fresh oregano, packed 1 teaspoon chopped fresh basil 1 tablespoon salt 3 bay leaves 3 pounds tomatillos (shells removed) 1 poblano pepper 1 bell pepper 1 medium onion 4 cloves garlic 1 jalapeno pepper 2 teaspoons each cumin and oregano Pinch ground cloves Salt and pepper 4 cups pinto beans 1 whole onion 1 head garlic 1 tablespoons salt 1 cup chopped onion 1 ounce chopped garlic 1/4 cup olive oil 1/2 cup flour 1/2 teaspoon oregano cl powder 1 1/2 teaspoons comino (cumin) 6 pounds masa 1 1/2 tablespoons baking powder
1 3/4 tablespoons salt
1 tablespoon sugar
1 tablespoon comino, (cumin)
2 1/2 pounds of lard or vegetable shortening
7 ounces water or chicken broth Corn husks Instructions: For the chicken filling: Place fryers in stock pot. Fill the pot with water to cover chickens. Add the remaining ingredients boil for 1 hour. When chickens are done remove from pot, peel off the skin, de-bone chicken, chop and set aside. For the sauce: Parboil tomatillos, poblano pepper, bell pepper, onion. Chop, add remaining ingredients and coarsely blend. Set aside. Saute chopped chicken in a little oil and tomatillo sauce. Cook for 10 minutes. For the been filling: In a large stock pot, cover beans with water. Add onion, head of garlic and salt. Boil until done, drain, reserving liquid. Mash beans and set aside. Mince 1 cup onion, 1 ounce garlic and saute in 1/4 cup of oil. When onion is clear add flour constantly mixing with whisk until golden. Add mashed beans with a conservative amount of liquid from beans. Add cl powder, oregano, comino. Add salt if needed. Taste again. For the masa: Mix all ingredients on low mixer setting. After thoroughly mixed, beat (or knead) at medium for 15 minutes until masa dough is smooth. To check readiness, drop a small amount of masa in a glass filled with water. If masa floats, it's ready.
Using back of spoon, spread masa mixture thinly and evenly on inside of corn husk. Covering half the length of each husk. Fill with tamale filling and fold. Get 16 quart stock pot with lid, steamer with lid or tamalera: tamale steamer. Tamaleras as a rule come equipped with rack and lid. Stainless steel vegetable steamer fan like: sold in most grocery stores. Damp kitchen towel. The bottom of the pot is filled with hot water being careful not to cover the rack. The rack is covered with tamale husks that were left over from the ones used for the tamales. The vegetable steamer is placed over the husks bottom side up to give a dome effect. The tamales are placed open and up, side by side around the dome. Continue this process with about 2 dozen tamales. As the pot begins to fill up the tamales can be placed flat on top of each other. Corn husks again are used to cover the mound of tamales then cover with a cloth and close with the lid. The lid should fit well enough as to keep the steam in the pot. Bring to rapid boil, reduce heat, steam for 30 minutes. To test doneness, open husk. Tamale should be firm. Masa should not adhere to the husk. When cooked remove all tamales. Ready to eat. ","[Rioja, Pinot Noir, Barbera, Tempranillo]" 55476,"Chicken Sausage Skewers 1/3 cup extra-virgin olive oil 1/4 cup chopped fresh flat-leaf parsley 3 tablespoons chopped fresh chives 3 tablespoons soy sauce 1 clove garlic, minced Zest of 1 large lemon 1/4 teaspoon freshly ground black pepper 1 pound (5 to 6 links) chicken sausage links, cut into 1-inch pieces to yield 24 pieces 4 medium zucchini, ends trimmed, cut into twenty-four 1-inch-thick slices 1 large lemon, cut into three 1/2-inch-thick slices and each slice cut into quarters 2 fennel bulbs, ends trimmed, quartered 1 red bell pepper, cored, seeded and cut into sixteen 1-inch-square pieces Vegetable oil, for oiling the grill Instructions: For the marinade: Whisk the oil, parsley, chives, soy sauce, garlic, lemon zest and pepper in a medium bowl.
For the skewers: Alternating the vegetables and meat, thread 3 pieces each of sausage, zucchini and lemon, and 2 pieces each of fennel and bell pepper onto each skewer. Pour or brush the marinade over the skewers. Refrigerate for at least 1 hour until ready to grill.
Preheat a gas or charcoal grill. Oil the grill with vegetable oil. Grill the skewers, turning occasionally, until the sausage is cooked through, 15 to 20 minutes.
Arrange on a platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 55477,"Cuzmopolitan 1 ounce Plymouth gin 1 ounce Absolut Apeach 1 ounce Cointreau 1/2 ounce fresh squeezed lemon juice 3 to 4 pieces of pineapple, muddled Splash of Pinot Noir Lemon wheel for garnish Instructions: Start with sliced pineapple in a mixing tin. Add lemon juice and muddle. Add the liquors and ice. Shake and strain into a martini glass. Top with a Pinot Noir floater and garnish with a lemon wheel. ",[Pinot Noir] 55478,"Char Grilled Phu Quoc Salt and cl Squid: Muc Nuong Thang 1 whole squid (about 21 ounces) 2 chiles, sliced 2 teaspoon sea salt 2 tablespoons fresh lemon juice 1/2 teaspoon sea salt 1 teaspoon fine white pepper Instructions: Preheat a grill to medium heat. Pull away the squids head, using scissors, slice it open and carefully remove the ink sac, guts, and cartilage. Pat both sides dry with kitchen paper towel or tea towel and set aside. Pound the chiles in a mortar and pestle. Mix 2 teaspoons salt and the pounded chiles together, then coat both sides of the squid evenly with the mixture. Place the squid on the grill or in a grilling basket and char grill the squid for 3 minutes on each side or until brown. For the salt and pepper lemon sauce: In a dipping bowl, add the lemon juice, sea salt, and pepper and mix well. Cut the squid into bite-sized pieces and dip into the salt and pepper lemon sauce. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 55479,"Raw Chocolate Cake 1 cup each pecans, walnuts, and almonds 1 teaspoon kosher salt 1/2 cup raw cocoa powder 1 cup agave syrup 1 cup coconut butter 1 cup coconut butter 2 super ripe avocados 2 bananas 1 cup raw cocoa powder 1 cup agave syrup 1 cup almond milk Instructions: For the crust: Lightly grease a 9 by 13-inch cake pan. Put all of the nuts and the salt in the food processor and blend to a fine consistency. Add 1 cup of coconut butter, 1 cup agave syrup, and the raw cocoa powder and mix together. Press nut mixture into the prepared pan. For the filling: Combine all ingredients and whip with a hand mixer until smooth. Pour the filling on top of the crust and smooth over. Put in refrigerator for 2 hours or until firm. ","[Malbec, Petite Sirah, Zinfandel, Tempranillo]" 55480,"Game Day Wings 6 cups neutral oil, plus more if needed, for frying 10 pounds chicken wings, split into flats and drummettes
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
Crudite, for serving
Ranch dressing, for serving
1 cup (2 sticks) unsalted butter, melted 1/2 cup honey
2 tablespoons lemon juice plus lemon wedges, for serving, optional 2 tablespoons lemon pepper seasoning
2 tablespoons chopped fresh parsley, plus more for serving, optional 1/2 cup hot pepper hot sauce, such as Frank's 4 tablespoons unsalted butter
1 teaspoon Worcestershire sauce
1 teaspoon cracked black pepper
1 teaspoon fine kosher salt
1/2 teaspoon garlic powder
4 tablespoons butter, melted 1/2 cup grated Parmesan cheese
2 teaspoons garlic powder
Half of a 1-ounce envelope dried ranch seasoning
Instructions: For the wings: Heat the oil in a large (5- to 6-quart) deep heavy pot until a deep-fry thermometer registers 380 degrees F. Sprinkle the wings with the salt and pepper. Just before the oil reaches 380 degrees, pat dry 6 or 7 wings, carefully lower them into the oil and fry, stirring occasionally, until cooked through, golden and crisp, 8 to 10 minutes depending on the size of the wings. With a slotted spoon, transfer the wings to paper towels to drain. Continuing to work in batches of 6 or 7, pat dry and fry the remaining wings in the same manner, returning the oil to 380 degrees F and replenishing some of the oil if needed between batches. For the honey-lemon pepper sauce: Combine the butter, honey, lemon juice, lemon pepper seasoning and parsley in a large bowl. Add a third of the wings and toss to coat. Garnish with lemon wedges and chopped parsley if desired. For the Buffalo sauce: Combine the hot sauce, butter, Worcestershire sauce, pepper, salt and garlic powder in another large bowl. Add a third of the wings and toss to coat. For the garlic-Parmesan-ranch topping: Put the butter in a large bowl. Combine the Parmesan, garlic powder and ranch seasoning in a separate large bowl. Toss the remaining wings in the butter first, then in the Parmesan mix. Serve with crudite and ranch dressing on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 55481,"Plum-Walnut Crumble 2 pounds plums, pitted and cut into 1/8 (6 cups) 1/3 cup sugar 2 teaspoons freshly grated orange zest 1 tablespoon fresh orange juice 2/3 cup whole-wheat flour 1/2 cup old-fashioned rolled oats (not instant) 1/2 cup packed light brown sugar 1 teaspoon ground cinnamon Pinch salt 1 tablespoon butter, cut into small pieces 1 tablespoon canola oil 3 tablespoons frozen orange-juice concentrate 1 tablespoon chopped walnuts Serving Suggestion: 1 1/2 cups reduced-fat vanilla ice cream or nonfat frozen vanilla yogurt (optional) Instructions: Preheat oven to 375 degrees F. Coat an 8 by 8-inch baking dish (or similar 1 1/2 to 2- quart dish) with cooking spray. Make the fruit: Combine plums, sugar, orange zest and juice in a large bowl, toss to coat. Transfer to prepared baking dish. Cover with foil and bake for 20 minutes. Meanwhile, make the topping. Mix flour, oats, brown sugar, cinnamon and salt in a medium bowl with a fork. Add butter and blend with a pastry blender or your fingertips. Add oil and stir to coat. Add orange-juice concentrate and blend with your fingertips until dry ingredients are moistened. When fruit has baked for 20 minutes, stir it and sprinkle topping evenly over the surface. Sprinkle with walnuts. Bake, uncovered, until fruit is bubbly and tender and topping is lightly browned, 20 to 25 minutes more. Let cool for at least 10 minutes before serving. Serve warm or at room temperature with ice cream (or frozen yogurt), if desired. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]

" 55482,"Honey Pistachio Biscotti 1 1/4 cups all-purpose flour 1 1/4 cups whole-wheat pastry flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup sugar 2 tablespoons honey 2 large eggs 1/4 cup olive oil 1 teaspoon lemon zest 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 cup unsalted, shelled pistachios Instructions: Preheat oven to 350 degrees F. In a medium bowl, whisk together the all-purpose and whole-wheat flours, the baking powder and salt. In a large bowl beat together the sugar, honey, eggs, oil, zest, lemon juice and vanilla extract until well combined. In batches add the dry ingredients until the mixture forms a dough. Stir in the pistachios. Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange on the baking sheet and bake 10 minutes. Turn the cookies over and bake the biscotti until golden 5 to 10 minutes longer. Transfer to a wire rack to cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 55483,"Salade d'Oranges 12 Valencia oranges 2 tablespoons orange-flower water 1 teaspoon ground cinnamon 3 tablespoons confectioners' sugar Instructions: Peel the oranges, slice them into thin circles, and remove all the seeds with the tip of a paring knife. Arrange the orange slices on a large platter or in a shallow glass bowl. Sprinkle the orange flower water over the slices. Mix the cinnamon and sugar together and sprinkle it over the oranges. The salad is ready to serve, though I find it tastier if it is covered with plastic wrap and chilled for 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 55484,"Pomegranate Chocolate Chip Macaroons 1 1/2 cups pomegranate juice (pure, no sugar added) Peeled zest of 1 orange 1 cinnamon stick 4 whole star anise 2 whole cloves Cooking spray, for spraying sheet pans One 14-ounce package sweetened shredded coconut, such as Baker's Angel Flake coconut (5 1/3 cups) 3/4 cup granulated sugar 4 large egg whites 4 ounces bittersweet chocolate chips (about 2/3 cup) 4 tablespoons unbleached all-purpose flour, plus more for dusting Grated zest of 1 orange 1 teaspoon vanilla bean paste or 1 1/2 teaspoons pure vanilla extract 3/4 teaspoon kosher salt Instructions: For the pomegranate reduction: In a small saucepan, combine the pomegranate juice, peeled orange zest, cinnamon stick, star anise and cloves. Set over medium heat, bring to a low simmer and reduce to 1/2 cup. This will take 10 to 15 minutes; keep pouring the liquid into a measuring cup to check the amount. Discard the orange peel and spices and allow the liquid to cool to room temperature; set aside. For the macaroons: Heat the oven to 325 degrees F. Lightly grease two sheet pans with cooking spray. In a medium bowl, combine the reduced pomegranate juice with the coconut, sugar, egg whites, chocolate chips, flour, grated orange zest, vanilla paste and salt. Mix with your hands, squeezing the mixture to completely combine. Shape the mixture into 16 large pyramids, pressing the mixture tightly together. Bake on the prepared sheet pans until the edges are golden brown, about 20 minutes. Remove immediately from the sheet pans and let cool to room temperature. Store the macaroons in an airtight container at room temperature for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55485,"Peach and Raspberry Cobbler-Tini with Dream Cream 2 store-bought pie crusts 3 (24-ounce) cans sliced peaches 1 can fresh raspberries 4 ounces butter 3 teaspoons vanilla extract 1/4 cup brown sugar 1 cup sugar 1/2 teaspoon allspice 20 raspberries, for garnish 20 mint leaves, for garnish 1 cup Dream Cream, recipe follows 1 cup heavy cream 1/4 cup sour cream 1/4 cup sugar 3 teaspoons vanilla extract Instructions: Preheat oven to 350 degrees F. Coat a 10 by 12-inch baking pan with nonstick spray or oil. Place 1 crust in the pan. Make holes in the crust with a fork or knife and bake for 10 to 15 minutes. Remove from oven and set aside to cool slightly. Drain the juice from the peaches and fill the prepared crust until 3/4 full with peaches. Combine all of the cobbler ingredients, except for the remaining crust and spread over the peaches. On a cutting board, lay the remaining pie crust flat and slice into 10 strips. Place 5 strips diagonally across cobbler and 5 others diagonally in the opposite direction. Put back into the oven and bake for 45 to 55 minutes, until crust is golden brown. Garnish with raspberries and mint leaves and serve with Dream Cream. Place all ingredients into a mixing bowl and beat until blended. Place in the refrigerator for 1 hour prior to using. ","[Chardonnay, Moscato, Sauvignon Blanc, Pinot Grigio]" 55486,"Roast Pork Loin with Mango Demi-Glaze 1 (2 to 3-pound) boneless pork loin 1 tablespoon chopped rosemary leaves 1 tablespoon chopped thyme leaves 1 tablespoon chopped parsley leaves 3 tablespoons grapeseed oil Salt and freshly ground black pepper 1 quart beef stock 1 red onion, quartered 2 sprigs each: parsley, thyme and rosemary 2 cups red wine 1 teaspoon granulated sugar Salt and freshly ground black pepper 1 cup mango puree 2 tablespoons butter, room temperature Instructions: Score the top of the pork loin, with a knife, creating 1/8-inch deep X's. In a bowl combine the rosemary, parsley, thyme, grapeseed oil and salt and pepper, to taste. Coat the pork loin with the herb rub and refrigerate for 20 to 30 minutes.
Preheat the oven to 400 degrees F.
Put the pork on roasting rack, in a roasting pan. Roast until the pork is cooked through, about 25 to 30 minutes. Remove the pork from the oven to a cutting board and let it rest until ready to serve.
In a medium saucepan over high heat, add the beef stock, onion, herbs, wine, sugar and salt and pepper, to taste. Cook until the stock has reduced by 60 percent in volume. Remove from the heat and pour through a strainer, then return it to the pan over medium heat. Add the mango and continue to cook for 10 to 15 minutes, allowing the flavors to blend. Remove from the heat, whisk in the butter and keep warm. Slice the loin, arrange it on a serving platter and serve with the mango sauce.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55487,"Cedar Plank-Grilled Salmon with Cilantro Pesto 4 (6 to 8-ounce) portions salmon preferably local wild King salmon -skin on or off Olive oil, to taste Salt Fresh cracked pepper Cilantro Pesto, recipe follows 1 cup extra-virgin olive oil 1 cup roughly chopped cilantro leaves 1 clove garlic 1/4 cup pepitas (pumpkin seeds) lightly toasted 1/2 lime, juiced Jalapeno, to taste Salt and pepper Instructions: This recipe is for OUTSIDE gas or charcoal plank-grilling. For the Cedar Planks: I use UNTREATED 1 by 8 construction grade cedar cut to the length of the amount of salmon you wish to cook. (I cut mine in 10-inch lengths for 2 (8- ounce fillets) Soaking the planks: Pre-soak cedar planks for at least 1 hour, preferably longer or overnight. Weigh down planks with heavy cans or stones to completely submerge the wood in water. Lightly coat the salmon with olive oil and season with salt and pepper. Place salmon on cedar plank skin-side down. Turn on your gas grill to high heat. Place planks (loaded up with salmon) on the grill and close lid. Your grill will now turn into an oven/smoker. Cooking time required will vary depending on the size of the salmon. Be careful when you are lifting the grill lid because the burning plank will produce a lot of smoke. Try to keep the lid closed as much as possible as not to lower the temperature inside the grill. When salmon is cooked, remove fish from plank and plunge wood into a bucket of cold water. Serve the salmon immediately with the Cilantro Pesto. Place first 4 ingredients in blender or small food processor and completely puree. Add lime juice, jalapeno, and salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 55488,"Basic Pizza Dough 1/4 cup lukewarm water 1 tablespoon yeast 3 cups flour plus extra for kneading dough 1 teaspoon salt 1 1/2 tablespoons granulated sugar 1/4 cup Parmesan cheese 1 1/2 teaspoons garlic powder 1 cup lukewarm water 1 tablespoon olive oil Instructions: Mix yeast and 1/4 cup lukewarm water in a small bowl. Let it sit for 5 to 10 minutes. The yeast will dissolve and become foamy. Put the flour, salt, sugar, Parmesan cheese and garlic powder into the bowl of a food processor. Press the pulse button a few times to mix everything together. Mix the dissolved yeast mixture with 1 cup lukewarm water. Turn the food processor on. Pour the water and yeast into the food processor through the hole in the top. Let the machine run until the dough makes a ball. If the dough is too sticky to make a ball, add a little more flour, 1 tablespoon at a time, until it forms a ball. Take the dough out of the processor and knead on a floured countertop until the dough is very smooth. Pour one tablespoon of olive oil into a medium bowl and swirl it around until the bowl is coated. Place dough ball into the bowl and cover with plastic wrap. Place in a warm, draft-free place. The dough should rise (grow) until it is twice as big as when you put it in the bowl. This should take about 1 hour. Remove the plastic wrap from the bowl. Using your fist, press all the air out of the dough. The dough is now ready to roll out and prepare according to the pizza recipe directions. (NOTE: You can wrap your dough in plastic wrap and keep it in the refrigerator for 1 to 2 hours before making pizza. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 55489,"Zucchini Carbonara 2 large zucchini (or 1 pound fresh zucchini noodles) 8 pieces thick-cut bacon, diced 2 cloves garlic, minced
1/2 medium onion, diced 2 large eggs
2 large egg yolks
3/4 cup finely grated Parmesan, plus more for serving
3/4 cup heavy cream
Kosher salt and ground black pepper
1/2 cup frozen peas, thawed
1/4 cup chopped basil
Instructions: Make the zucchini noodles using a spiralizer (if not using pre-made noodles). Fry the bacon in a large skillet over medium heat until just barely crisp, about 8 minutes. Remove from the pan and drain on paper towels. Return the pan to the stove over medium-low heat and throw in the garlic and onions. Cook until golden brown, about 10 minutes. Mix together the eggs, yolks, Parmesan and cream in a bowl until smooth. Pour in the egg mixture into the skillet with the onions and garlic, carefully stirring the whole time. Season with salt and pepper. Add the peas and bacon, stirring until it's all combined and the mixture is warmed through. Add the zucchini noodles and carefully stir so the noodles don't fall apart. Serve immediately with extra Parmesan and basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 55490,"Prime Meats Bratwurst Sea salt White pepper Celery seed Mace Minced sage 4 pounds pork butt and 1 pound pork jowl fat, cured overnight with kosher salt 1 cup ice water Natural sausage casings, soaked in ice water Instructions: First make the brat seasoning by combining equal parts of the sea salt, white pepper, celery seed, mace and 1 tablespoon of the sage. Set aside. Using a meat grinder or food mixer with a sausage grinding attachment, grind the pork butt and jowl fat twice until combined and a smooth consistency. Add 2 ounces of the prepared brat seasoning to the ice water and mix until it forms an emulsion then add to the pork mix. Knot one end of the casing and attach the casing to the mixer sausage making attachment, fill the casings until approximately 3 inches in length, twist and repeat to the desired sausage amount and then tie a knot to secure the last sausage. Poach the sausages in 165 to 170 degree water until the internal temperature reaches 155 degrees (roughly 5 minutes). Put sausages on a grill/under a broiler to finish. (Alternatively, the brat can be cooked in a pre-heated 375 degree oven for twenty minutes or until they are golden brown.)
","[Riesling, Pinot Grigio, Sauvignon Blanc, Chianti]" 55491,"Sweet and Spicy Meatballs Nonstick cooking spray, for the baking sheet and rack 1/2 pound ground beef
1/2 pound ground pork
One 4-ounce can diced hot jalape?os, drained
1/2 cup panko breadcrumbs
1 teaspoon granulated garlic
1 large egg
1 small onion, finely chopped
One 10-ounce jar pepper jelly, preferably Tabasco Mild Jalape?o Pepper Jelly
Kosher salt and freshly ground black pepper
1/2 cup bloody mary mix
1/4 cup pomegranate juice
2 tablespoons packed light brown sugar
1/4 cup pomegranate seeds
Instructions: Preheat the oven to 400 degrees F. Fit a baking sheet with a wire rack and lightly spray with cooking spray. Place the ground beef and pork in a large bowl. Add the diced jalape?os, breadcrumbs, granulated garlic, egg, onion, 1 tablespoon pepper jelly and some salt and pepper and gently fold this mixture together. Using a small scoop, roll a tablespoon of the meat mixture into a ball. Place on the prepared wire rack and repeat until all of the meat has been shaped into balls. Roast the meatballs until slightly browned, about 25 minutes. Meanwhile, make the glaze. Combine the bloody mary mix, pomegranate juice, light brown sugar and remaining pepper jelly (about 3/4 cup) in a small saucepot. Boil over medium heat, stirring occasionally, until the jelly has dissolved and the sauce has reduced slightly, about 5 minutes. Turn off the heat and pour into a large mixing bowl to cool. (The glaze will thicken as it cools.) Transfer the hot meatballs to the large bowl with the glaze and gently toss until evenly coated. Transfer to a serving platter and garnish with the pomegranate seeds. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 55492,"Calamari Fritti 1 pound whole squid, cleaned 1 cup milk 1 large egg 6 fresh basil leaves, chopped Canola oil, for frying 2 cups all-purpose flour 2 teaspoons paprika Sea salt and freshly ground black pepper Lemon wedges, for serving Smoked jalapeno aioli, for dipping, recipe follows Tomato-basil sauce, for dipping, recipe follows Instructions: Rinse the squid under cool water and pat dry with paper towels. Cut the body of the squid into 1/2-inch rings and trim the tentacles as necessary. Combine the milk, egg, and basil leaves in a bowl; mix with a fork until lightly beaten. Put the prepared calamari in the milk mixture and stick it in the refrigerator while getting everything else set up; it fries better if marinated and chilled for about 15 minutes. Pour about 2 inches of oil in a fryer or large, heavy pot and heat to 375 degrees F. Mix the flour and paprika in a pie dish or plate; season with a fair amount of salt and pepper. Toss the calamari in the seasoned flour to coat. Fry for 1 to 3 minutes or until golden brown. Drain on paper towels and salt, to taste. Using a slotted spoon, transfer the fried calamari to paper towels to drain. Serve immediately with lemon wedges and dipping sauces. Smoked Jalapeno Aioli: 1 cup mayonnaise 1 to 2 canned chipotle cl in adobo 1 garlic clove, coarsely chopped 1/2 lemon, juiced 1 tablespoon chopped flat-leaf parsley Pinch salt Combine all ingredients in a food processor and blend for 1 minute to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with fried calamari. Yield: 1 cup Tomato-Basil Sauce: 3 tablespoons extra-virgin olive oil 2 garlic cloves, minced 4 fresh basil leaves, hand-torn 1 (16-ounce) can crushed tomatoes Pinch sugar Kosher salt and freshly ground black pepper Coat a saucepan with 2 tablespoons of the oil and warm over medium heat. Add the garlic and basil; cook, stirring, until soft. Add the crushed tomatoes and sugar; season with salt and pepper. Simmer the sauce for 10 minutes, stirring occasionally. Stir in the remaining olive oil. Serve as a dipping sauce with fried calamari. Yield: 2 cups ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 55493,"The Meza's Salsa 1 bunch cilantro, washed 4 stalks green onion 2 large cans whole tomatoes 1 tablespoon oregano Crushed chili flakes, to taste Salt, to taste Instructions: Peel leaves off of the cilantro and set aside. Chop the green onion into medium size pieces. In a blender or food processor, pulse tomatoes, cilantro leaves, green onion, oregano and chili flakes to desired consistency. Pour into container and stir in salt, to taste. Refrigerate overnight. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 55494,"Soft Scrambled Eggs With Brie 6 ounces brie or Camembert cheese 12 large eggs 1/4 cup milk 1/4 cup chopped fresh parsley 1/4 cup chopped fresh chives Kosher salt and freshly ground pepper 2 tablespoons unsalted butter Instructions: Freeze the cheese about 10 minutes, then cut off the rind and slice the cheese into 1-inch cubes. (Freezing makes it easier to cut.)
Whisk the eggs, milk, parsley and chives in a bowl; season with salt and pepper.
Heat a large nonstick skillet over medium-high heat, then add the butter. When the foam subsides, add the egg mixture and cook, undisturbed, until the edges set, about 30 seconds. Using a rubber spatula, pull the set egg around the edges into the center of the pan. Repeat, drawing the spatula around the edge of the pan, until most of the eggs are set, about 5 minutes.
Scatter the cheese on top and let melt slightly, then fold the eggs over the cheese. Remove from the heat and let sit until the cheese melts, about 1 more minute.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 55495,"Flank Steak Pinwheels 1 large flank steak, butterflied along the grain Salt and freshly ground black pepper 6 ounces Asiago, shredded 8 ounces curly loose spinach leaves, washed, patted dry, stems removed 6 ounces Gorgonzola, crumbled 4 scallions, left whole 8 to 10 wooden skewers, soaked in water Instructions: Preheat grill or grill pan to high. To butterfly the flank steak, start with the meat grain running up and down in front of you. With your knife, begin cutting the meat in half. Essentially, you want a thinner, larger flank steak. Continue cutting the flank steak in half until you reach about 1 inch from completely cutting through. Lay the cut flank steak open and even out the middle so there is not a thicker piece in the center. Or just ask the butcher! Spread the flank steak out so that the grain is running left to right. Begin layering the flank steak with salt and pepper, the Asiago, then the spinach, the Gorgonzola and scallions. Begin rolling the flank steak tightly and away from you. Evenly insert the skewers 1 to 2 inches along the seam of the pinwheel to hold it together on the grill. Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer. Grill the pinwheels on each side for about 3 to 4 minutes or until your desired doneness. ","[Cabernet Sauvignon, Malbec, Syrah, Barolo]" 55496,"Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter 1 tablespoon olive oil 1/4 cup finely chopped shallots 1 teaspoon finely chopped garlic 2 stick unsalted butter, at room temperature 1/4 cup Worcestershire sauce 2 tablespoons dry mustard 3 tablespoons finely chopped chives Salt and freshly ground pepper 2 cups coarsely ground black peppercorns 3 tablespoons ancho cl powder 8 T-bone steaks, each 10 to 12 ounces Olive oil Salt Instructions: Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm. Preheat grill. Mix the peppercorns and ancho cl powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium-rare doneness. Remove from the grill and top with a slice of the butter. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 55497,"Fig and Blue Cheese Bruschetta 1/4 cup olive oil 1/2 baguette, sliced into 16 slices
2 tablespoons fig spread or preserves (or you can use plum, apricot, etc.)
4 ounces blue cheese, cut into chunks
Torn fresh basil, for garnish
Instructions: Heat the olive oil in a nonstick skillet over medium heat. Add the baguette slices and toast on both sides until golden and crisp, about 8 minutes. Allow to cool, then spread with a little fig spread/preserves. Top with blue cheese chunks. Sprinkle on some basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 55498,"Screaming Crab Melts on Pumpernickel 8 ounces cream cheese 2 tablespoons heavy cream or milk 1 pound lump crabmeat 2 tablespoons freshly chopped chives 1 tablespoon prepared horseradish Salt and freshly ground black pepper 4 teaspoons Dijon mustard, divided
4 to 8 slices pumpernickel bread, cut into 4-inch rounds (making 8 rounds total) 1 cup baby spinach leaves 2 tablespoons grated Parmesan
Pitted black olives, cut crosswise into rings Pimento pieces and strips Instructions: Preheat oven to 400 degrees F. In a large bowl, whisk together cream cheese and heavy cream until smooth. Fold in crab, chives and horseradish. Season, to taste, with salt and black pepper. Transfer mixture to a small baking dish and bake 10 minutes, until hot and bubbly.
Preheat broiler.
Spread 1/2 teaspoon mustard on 1 side of each pumpernickel round. Top with spinach leaves and crab mixture. Sprinkle Parmesan over top. Broil 2 minutes, until top is golden brown. Place 2 olive rings on the top of each crab melt and fill the center with a piece of pimento, making \eyes. Use another strip of pimento to make a circle for a \screaming mouth. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 55499,"Broccoli Rabe with White Beans and Fresh Ravioli 2 tablespoons peanut oil 1 clove garlic, chopped 1 red pepper, diced 1 bunch broccoli rabe 1/2 can white beans, drained 1/2 cup chicken stock 1/4 cup white wine 1/2 teaspoon red pepper flakes 12 ounces fresh cheese ravioli Grated Parmesan cheese Instructions: Heat oil in large pan over medium heat. Add garlic and diced red peppers. Cook until soft. Add broccoli rabe and stir until wilted. Combine with drained beans, chicken stock, white wine and red pepper flakes. Cook ravioli according to package directions. Meanwhile, in a large pot of boiling water cook ravioli until soft. Drain and serve pasta with sauce and Parmesan cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 55500,"Dulce de Leche Cookie Bars Cooking spray 2 cups plus 1 tablespoon all-purpose flour 1 1/2 sticks (12 tablespoons) cold unsalted butter, diced 1/3 cup confectioners' sugar 1 tablespoon pure vanilla extract 1/2 teaspoon kosher salt 1 cup dulce de leche 1/4 cup heavy cream 2 large egg yolks 3/4 cup semisweet chocolate chips 3/4 cup pecans, chopped Instructions: Preheat the oven to 350 degrees F. Line a 9-inch-square baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Pulse 2 cups flour, the butter, confectioners' sugar, 1 teaspoon vanilla and the salt in a food processor until the mixture starts clumping together, about 1 minute. Press firmly and evenly in the bottom and 1/4 inch up the sides of the prepared pan. Bake until firm and lightly browned, 25 to 30 minutes. Transfer to a rack and let cool 5 minutes. Meanwhile, combine the dulce de leche, heavy cream, egg yolks and the remaining 1 tablespoon flour and 2 teaspoons vanilla in a medium bowl and whisk until smooth. Pour the mixture over the crust and sprinkle with the chocolate chips and pecans. Return to the oven and bake until set around the edge but slightly jiggly in the center, 20 to 25 minutes. Transfer to the rack and let cool completely. Lift out of the pan using the overhanging foil. Remove the foil and cut into pieces. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 55501,"Rinones al Jerez 3 pounds fresh calves kidneys 1/2 cup milk 1/4 cup olive oil 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup dry sherry 1 large onion, finely chopped 9 large cloves garlic, finely chopped 3 ounces prosciutto, cut into thin strips 1 cup beef broth, reduced by half over medium heat 1 bay leaf 1/2 bunch parsley, finely chopped Wedges of lemon, for serving Instructions: Combine the kidneys with the milk in a large glass bowl. Add enough water to cover them completely and let sit for 1 hour. Drain, discarding the milk, and halve them lengthwise. Trim any remaining fat, remove most of the membranes and cut the kidneys into l/2-inch cubes. In a large heavy skillet heat 2 tablespoons of the olive oil over high heat and saute the kidneys for 2 minutes, tossing occasionally. Add half of the salt and pepper, then remove them with a slotted spoon to a plate and cover loosely. Add the sherry to the pan and stir and scrape over the heat until it has reduced to 1/4 cup. In a medium skillet, heat the remaining olive oil over low heat and saute the onion, stirring occasionally, for about 10 minutes or until translucent. Add the garlic and prosciutto and cook for 2 minutes more, until the garlic has released its aroma. Transfer the mixture to the pan that you cooked the kidneys in. Add the beef broth, bay leaf, parsley, and the remaining salt and pepper. Increase the heat to medium and continue to cook for 8 minutes, or until slightly thickened. Return the kidneys to the pan and cook for 2 minutes more. Discard the bay leaf and serve, accompanied by lemon wedges and fried spinach (recipe follows). ","[Rioja, Chianti, Tempranillo, Garnacha]" 55502,"Smoked Cheddar Quesadillas with Yellow Tomato Salsa and Cilantro Lime Sour Cream 3 yellow tomatoes, seeded and chopped 1/4 medium red onion, finely chopped 1 jalapeno pepper, seeded and chopped 2 tablespoons chopped fresh mint leaves, a handful 1 tablespoon chopped fresh cilantro leaves, a palm full Coarse salt 2 cups sour cream or reduced fat sour cream 1 lime, juiced and zested 1/4 cup cilantro leaves, 2 handfuls 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 cup frozen corn kernels Coarse salt and black pepper 1/2 pound smoked white cheddar cheese (preferred brand Cabot Vermont Smoked Cheddar) 1/2 pound jalapeno pepper Jack cheese 4 (12-inch) flour tortillas Instructions: Combine chopped tomatoes, onions, jalapeno, mint and cilantro in a small bowl and season generously with salt. Toss salsa and set aside. Combine sour cream, lime zest and juice and cilantro leaves in food processor and process until smooth and light green. Transfer to a small serving bowl. Sour cream can be used to top soup or quesadilla or both. Heat a large skillet over high heat. Add oil and corn and quickly toss to warm. Season corn with salt and pepper and transfer onto a plate. Shred your cheeses, wipe out your pan and return it to the stove top over medium high heat. Add a flour tortilla to the skillet. Cook 30 seconds, then flip tortilla. Cover half the surface of the tortilla generously with smoked cheddar, pepper Jack and 1/4 corn. Fold tortillas over and press down gently with a spatula. Turn tortilla a few times to melt cheese. Remove quesadilla from the skillet and cut into wedges. Top with salsa and sour cream. ","[Chardonnay, Sauvignon Blanc, Vermentino, GSM]

" 55503,"Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples 3 tablespoons butter, divided 1 1/2 cups rice 3 cups chicken stock 4 ounces Camembert cheese, cut into small pieces 4 tablespoons extra-virgin olive oil, divided 4 pieces boneless, skinless chicken breast Salt and freshly ground pepper 1/2 cup all-purpose flour 2 large shallots, thinly sliced 1/4 cup calvados or applejack brandy 6 large white mushrooms, thinly sliced 1/4 cup dry white wine 1/2 cup heavy cream 2 tablespoons chopped fresh tarragon leaves 3 endive 2 Golden Delicious apples 2 tablespoons white wine vinegar 1 teaspoon sugar 3 tablespoons chopped chives Instructions: In a medium sauce pot over medium heat melt 1 tablespoon butter. Add rice and toss to coat, toast 2 to 3 minutes until fragrant. Add stock and bring to a boil. Reduce heat to a simmer and cook 18 minutes, fluff with fork and stir in Camembert to melt. While the rice cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper and dredge chicken lightly in flour and shake off any excess. Brown chicken 3 to 4 minutes on each side. Remove chicken and reduce heat a little and melt in remaining 2 tablespoons butter. Saute the shallots 3 minutes until soft but not browned. Remove pan from the heat, add the brandy and ignite with a long kitchen match until the flame subsides. Return pan to the heat, add mushrooms and cook 2 to 3 minutes. Season with salt and pepper. Add wine and reduce 1 to 2 minutes. Stir in cream and tarragon and slide chicken back into the pan.. Reduce heat to low and simmer 8 to10 minutes. Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat. Trim the ends of endive and thinly slice the tight bottoms. Half the upper leaves across and separate the leaves. Quarter the apples lengthwise and cut away the core. Thinly slice the apples. Add the endive and apples and saute 3 to 4 minutes to tenderize. Dress the salad with vinegar and sugar, salt and pepper and chives. Serve the chicken along side rice and endive and apples. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 55504,"Norwood Platter Oil, for sauteing 2 green peppers, seeded and sliced 2 onions, sliced 8 slices bologna 6 slider rolls Mustard (recommended: Weber's) 1 pound top round roast Olive oil Salt, cracked black pepper 6 kimelweck rolls Horseradish Instructions: Preheat the grill over medium-high heat and preheat the oven to 275 degrees F. For the slider: Coat a saute pan with oil and put over medium-high heat. Add the peppers and onions and saute until tender. Grill the bologna and set aside. Layer the pepper mixture and the bologna onto slider rolls. Arrange the sliders on individual plates alongside a dollop of mustard. For the beef on 'weck: Rub the roast with olive oil and sprinkle with salt and pepper, to taste. Sear on the grill, then transfer the meat to a roasting pan. Put it into the preheated oven until it reaches desired temperature. Remove the roast from the oven to a cutting board and let it rest before slicing. Fill the rolls with the beef and arrange on plates with dollop of horseradish. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 55505,"Mojito 1 1/2 ounces light rum 4 to 5 mint sprigs 1 lime wedge 1/2- ounce fresh lime juice 7-up Instructions: Begin by muddling together light rum, mint, lime, and fresh lime juice. Cover with ice and shake well and serve in a highball glass topped with 7-Up. Garnish with a mint sprig.; ","[Rum, Mint, Lime]" 55506,"Pasta with Vodka Sauce and Sausage 1/4 pound spaghetti 1 tablespoon olive oil 1/4 pound Italian sausage, removed from the casing and crumbled or chopped 1/2 cup chopped yellow onions 1/2 teaspoon salt Pinch crushed red pepper flakes 2 teaspoons minced garlic 1/2 cup crushed tomatoes 3 tablespoons vodka 2 tablespoons heavy cream 1 to 2 tablespoons chiffonade of fresh basil leaves Freshly grated Parmigiano-Reggiano, for garnish Sprig fresh basil, for garnish Instructions: Bring a medium saucepan of salted water to a boil. Add the pasta and cook until just al dente, 5 to 6 minutes. Drain in a colander and return to the saucepan. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the sausage and cook, stirring, until browned and all pink has disappeared, 3 to 4 minutes. Add the onions, salt, and red pepper flakes and cook, stirring, until the onions are soft and golden, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cook, stirring, until thick, about 2 minutes. Add the vodka and cook until the sauce reduced by half, 3 to 4 minutes. Stir in the cream and cook until the sauce thickens, about 2 minutes. Stir in the basil and remove from the heat. Toss the sauce with the pasta to coat evenly and transfer to a pasta bowl for serving. Top with cheese and sprig of basil and serve immediately. ","[Riesling, Pinot Grigio, Gavi, Vermentino]" 55507,"Hawaii 5-0 Cookies 1 package prepared sugar cookie dough 1 cup macadamia nuts, coarsely chopped Instructions: Preheat the oven to 350 degrees F. Drop prepared cookie dough by tablespoons onto ungreased cookie sheets, leaving 1-inch between each cookie. Press the macadamia nuts into the dough. Bake until golden around the edges, about 8 to 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 55508,"Banana Stuffed French Toast 4 tablespoons butter 1/4 cup light brown sugar Pinch ground cinnamon 3 ripe bananas, peeled, cut into 1/2-inch-thick rounds 4 ounces cream cheese, room temperature 1 large unsliced loaf French bread, bread cut into 8 slices 4 large eggs 1/2 cup heavy cream 1 1/2 cups whole milk 2 teaspoons ground cinnamon 1 teaspoon rum extract Nonstick cooking spray Confectioners' sugar, for garnish Maple syrup, for garnish Instructions: Preheat oven to 350 degrees F. Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon. Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce. Add bananas and toss together. Let cook until the bananas are soft and incorporated into the sauce. Remove to a bowl and let cool completely. Once cool, add cream cheese and mash with a wooden spoon. Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among the bread pockets. In a large bowl, add eggs, heavy cream, milk, cinnamon and rum and whisk to combine. Pour mixture into a 13 by 9-inch casserole dish. Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally. Remove the bread from egg mixture, using a spatula, letting the excess drain off. Spray a wire rack with nonstick spray and put the rack on a baking sheet. Put the bread on the rack and transfer to the oven. Bake the French toast until it is golden brown and filling is hot, about 25 minutes. Transfer the toast on a serving platter and garnish with confectioners' sugar and maple syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 55509,"Ginger Spice Cake with Sauteed Apples 8 tablespoons (1 stick) unsalted butter, melted 1 large egg, lightly beaten 3/4 cup sugar 1/2 cup dark molasses (not blackstrap) 1 cup hot water 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground ginger 1 teaspoon cinnamon 3 tablespoons unsalted butter 3 large apples, peeled, cored, and sliced 1/4-inch thick 3 tablespoons light brown sugar, packed Instructions: Preheat the oven to 350 degrees F. Butter and lightly flour a 10-inch cake pan. In a mixer fitted with a paddle attachment (or using a hand mixer), combine the melted butter, egg, and sugar. Add the molasses and water and mix. In another bowl, sift the flour, baking soda, salt, ginger, and cinnamon together. Working in batches, mixing after each addition, add the dry ingredients to the molasses mixture. Mix until smooth. Pour into the prepared pan and bake in the center of the oven for about 35 minutes, until browned and the top of the cake feels dry and firm to the touch. Let cool in the pan for 10 minutes, then turn out onto a wire rack to completely cool. For the topping: In a large skillet, melt 3 tablespoons of the butter over medium heat. Add the apple slices and cook, stirring, until tender, about 10 minutes. Add 3 tablespoons of the brown sugar and stir to combine. Cook a few more seconds to dissolve the brown sugar then pour it over the cake and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55510,"Cannellini Rice 2 tablespoons olive oil 1/2 onion, finely chopped 1 green bell pepper, finely chopped 3 cloves garlic peeled, but left whole 4 tomatoes, coarsely chopped 2 bay leaves 1 teaspoon dried oregano, crumbled 1 teaspoon Italian seasoning 1 teaspoon lemon pepper 1 chicken, beef or vegetable bouillon cube 1 cup boiling water 4 cups cooked rice 15-ounce can cannellini beans, drained and rinsed Salt, to taste Extra-virgin olive oil, to taste Freshly grated Parmesan, to taste Instructions: In a deep skillet or saute pan set over moderate heat, warm the oil until it is hot. Add the onion, green pepper, and garlic, and cook the mixture, stirring occasionally, for 5 minutes, or until softened. Add the tomatoes, bay leaves, oregano, Italian seasoning, and lemon pepper, and cook the mixture 1 minute. Dissolve the bouillon in the water, add to the tomato mixture and simmer, stirring occasionally, for 10 minutes. Add the rice, cannellini beans, and salt, and simmer the mixture, stirring occasionally, for 5 minutes more, or until beans and rice are heated through. Mixture will have the consistency of a risotto. Remove and discard bay leaves. Season with the olive oil and sprinkle with cheese to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 55511,"Yumm Taeng Kua: Classic Cucumber Salad 1 cucumber, peeled, halved lengthwise, seeded, and thinly sliced on the diagonal (2 cups) 1 whole scallion, minced 1/4 cup Dressing One, recipe follows 1/2 teaspoon sea salt 1/4 cup fish sauce (namm pla) 2 tablespoons palm sugar or light brown sugar 1/4 cup granulated sugar 1/2 cup fresh lime juice Instructions: Put the cucumber and scallion in a small mixing bowl and add the dressing. Mix well and let sit for 10 minutes before serving. In a small saucepan, combine the sea salt, fish sauce, palm sugar, and granulated sugar and cook over low heat, stirring, just until the sea salt and sugar are dissolved. Remove from the heat and transfer to a mixing bowl to cool. When cooled completely, stir in the lime juice. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 55512,"Croque Mademoiselle 2 1/2 ounces semisweet chocolate 5 ounces (about 1 cup) mascarpone 1/8 teaspoon almond extract 1 large panettone or brioche baked in a loaf pan 3 eggs 1/4 cup granulated sugar 2 teaspoons pure vanilla extract 2 1/2 cups heavy cream 2 to 3 tablespoons unsalted butter Powdered sugar, for garnish Instructions: Chop the chocolate into small bits and set aside. Mix together the mascarpone and almond extract and set aside. Cut the panettone or brioche into 16 equal slices discarding the ends. Remove the crust squaring the slices off as much as possible. Lay 8 slices of brioche out on the work surface. Spread the mascarpone mixture on the slices, then sprinkle over the chocolate bits. Cover with the remaining slices of brioche to create sandwiches. You may wrap the sandwiches up in plastic film and refrigerate for a few hours or proceed with recipe. In a mixing bowl, whisk together the eggs, sugar, vanilla, and 1 1/2 cups of the heavy cream. Set aside. Whip the remaining cup of heavy cream into stiff peaks, cover, and refrigerate until ready to use. Melt 1 tablespoon of butter in a large nonstick skillet over moderate heat. Dip each sandwich into the egg mixture to saturate the bread allowing any excess to drip back into the bowl. Transfer to the skillet. Dip and add only as many sandwiches as fit into the skillet in 1 layer. Saute gently until the bottom is golden, about 3 minutes. With a spatula turn the sandwiches and continue to saute until the second side is golden and the chocolate in the center has melted. Transfer the sandwiches to a warm platter as they are done. Add more butter to the skillet and continue to dip the sandwiches in the egg mixture and saute them until all the sandwiches are cooked. Serve the sandwiches on individual dessert plates and garnish with a dollop of whipped cream and a dusting of confectioners' sugar. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 55513,"Basil Pesto Pizza 4 tablespoons plus 1 cup olive oil 4 medium sweet onions, such as Vidalia, thinly sliced 6 tablespoons whole raw walnuts 2/3 cup grated Parmesan, plus more for sprinkling, optional 1/4 cup freshly squeezed lemon juice (about 1 lemon) 4 to 5 cloves garlic, smashed Sea salt 4 cups roughly chopped fresh basil 2 cups loosely packed fresh spinach 1 cup finely chopped Kalamata olives 1 tablespoon balsamic vinegar 2 family-size unbaked pizza crusts, white or whole wheat 3 medium tomatoes, thinly sliced Instructions: Preheat the oven to 425 degrees F. In a medium saucepan over medium heat, add 2 tablespoons of the olive oil and heat until shimmering, about 2 minutes, then add the onions. Saute on low until the onions are browned and caramelized, 20 to 30 minutes, stirring occasionally. Set aside. Meanwhile, in a food processor, combine the walnuts and 1 cup of the oil and process until smooth, about 1 minute. Add the Parmesan, lemon juice, garlic and 1 teaspoon sea salt and process until blended, about 1 minute. Add 3 3/4 cups of the chopped basil, reserving the remaining 1/4 cup for topping the pizza. Add the spinach and process until smooth, about 1 minute. In a medium skillet over medium heat, add the remaining 2 tablespoons olive oil and heat until shimmering, about 2 minutes. Add the olives and saute for 5 minutes. Remove from the heat, then add the balsamic vinegar and a little sea salt to taste. To assemble the pizzas, place the pizza crusts on two sheet pans or large round pizza pans. Spread the pesto onto the crusts, leaving a 1/4-inch border. Top with the caramelized onions, tomatoes, reserved basil, and olive mixture. Garnish with a little grated Parmesan if you like. Bake until the crusts are golden brown, 8 to 10 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 55514,"Drip Beef Sandwiches One 4-pound chuck roast Salt and black pepper 3 tablespoons butter
2 tablespoons canola oil
2 cups beef broth
2 tablespoons minced fresh rosemary
One 16-ounce jar pepperoncini, juice and all
2 yellow onions, sliced 10 to 12 toasted, buttered deli rolls
Instructions: Sprinkle the chuck roast with salt and pepper. Melt 2 tablespoons of the butter and the canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Now cover the pot and simmer until the meat is tender and falling apart, 4 to 5 hours. Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and saute until light golden brown. Set aside. Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm. To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. You?ll win friends and influence people. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 55515,"One Recipe, Two Ways: Gnocchi with Tomato Sauce 2 tablespoons extra-virgin olive oil 6 cloves garlic, minced One 28-ounce can whole peeled tomatoes, tomatoes crushed by hand Handful fresh basil leaves (about 8), plus additional for garnish Coarse salt 1 bag (1.25 ounces) frozen gnocchi (dried is fine, too!) Freshly grated Parmesan, for garnish 1/2 cup halved Kalamata olives 2 tablespoons capers Crusty bread, for serving Instructions: Tomato Garlic Gnocchi for Kids: Heat the oil in a large pot over medium heat. Add the garlic; bloom until fragrant, 30 seconds.
Add the tomatoes, basil and a good pinch of salt. Let simmer for 10 to 15 minutes. Transfer the sauce to a food processor and blend until smooth, then pour back into the pot.
Bring another large pot of salted water to a boil. Add the gnocchi and cook until al dente, 2 minutes. Drain the gnocchi and add it to the tomato sauce.
At this point, ladle out about a cup of the gnocchi and portion it out into small bowls. Garnish with Parmesan cheese and it's ready for the kids!
Gnocchi Puttanesca for Adults: To the pot, add the olives and capers and stir to combine. (You could also just sprinkle the olives and capers on top of the gnocchi if you prefer. Either way is fine!)
The gloriously simple gnocchi puttanesca is ready for the adult faces. Yay! Garnish with fresh Parmesan and basil leaves. Don't forget that crusty bread! ","[Chardonnay, Pinot Grigio, Vermentino, Prosecco]

" 55516,"Easter Egg Cake 3/4 cup coconut oil, plus more for the pans 2 cups all-purpose flour, plus more for the pans 1 teaspoon baking powder 1/4 teaspoon baking soda 4 ounces unsweetened chocolate, chopped 1 1/4 cups hot water 1/3 cup unsweetened cocoa powder 2 cups granulated sugar 1/2 teaspoon salt 5 large eggs 1 teaspoon pure vanilla extract 5 sticks unsalted butter, at room temperature 1/4 teaspoon salt 5 cups confectioners' sugar 1 tablespoon pure vanilla extract 3 tablespoons whole milk Coarse sugar, nonpareils and candy-coated chocolates, for decorating Instructions: Make the cake: Preheat the oven to 350 degrees F. Lightly oil and flour two 8-inch round cake pans, tapping out any excess flour. Whisk the flour, baking powder and baking soda in a medium bowl; set aside. Melt the coconut oil and unsweetened chocolate in a small saucepan over medium-low heat, stirring occasionally; remove from the heat. Whisk the hot water and cocoa powder in a large bowl until smooth. Drizzle in the melted chocolate mixture, whisking until combined. Whisk in the granulated sugar and salt until smooth. Whisk in the eggs, one at a time, then add the vanilla. Whisk in the flour mixture just until smooth. Divide the batter between the prepared pans. Bake until the tops of the cakes spring back when lightly pressed, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then run a knife around the edges and turn out onto the rack to cool completely. Meanwhile, make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, about 1 minute. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to medium and beat until combined. Add the vanilla and beat on medium-high speed until fluffy, 2 to 3 minutes. Beat in the milk until smooth. Assemble the cake: Trim the domed tops of the cakes using a long serrated knife; transfer the scraps to a bowl. Cut each cake into 2 equal layers (leave the layers stacked). Cut both cakes in half, about 1/2 inch off-center. You will have 4 slightly smaller half moons and 4 slightly larger ones. Stack the 4 larger half-moons, spreading frosting between the layers. Place the stack cut-side down on a piece of parchment paper. Repeat with the smaller half-moons to make another 4-layer stack, then turn the stack cut-side down and attach it to the larger stack using more frosting Trim the sides of the smaller cake sandwiches to make a slightly pointed shape. Transfer the cake scraps to the bowl. Trim the curved top of the cake so that it has an even, rounded shape; add the scraps to the bowl. Add 2 to 3 tablespoons frosting to the bowl of cake scraps and mash with a fork until moistened. Pat the scraps mixture around the top, bottom and sides of the cake to round it out and form an egg shape. Cover the entire cake in a thin layer of frosting (this is the crumb coat; it doesn?t have to be perfect). Refrigerate until firm, about 30 minutes. Cover the cake with the remaining frosting, building out the egg shape where needed with more frosting. Cover the cake with rows of coarse sugar, nonpareils and candy-coated chocolates. Refrigerate until set, at least 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55517,"Braised Chicken Curry with Yams Canola oil 2 pounds chicken legs and thighs 2 large white onions, chopped 1 tablespoons minced garlic 1 tablespoons minced ginger 1/3 cup madras curry powder 1 banana 2 bay leaves 4 cups chicken stock 3 large yams, peeled and chopped Salt and black pepper to taste Instructions: In a hot stock pot coated with oil, season the chicken and brown all sides. Put chicken aside. In the same stock pot, remove chicken fat, leaving only a coating of oil and saute onions, garlic and ginger. Caramelize well, then add the curry powder. Mix quickly for 2 minutes making sure not to burn the curry powder. Add back the chicken, banana bay leaves and chicken stock. Check for seasoning. Bring to a boil and simmer slowly for 1 1/2 to 2 hours. During the last 30 minutes of cooking, add the yams. Serve on white rice or with toasted pita bread. ","[Chardonnay, Riesling, Chenin Blanc, Gewrztraminer]" 55518,"Delicious Doctored Dressing 2 tablespoons butter, plus more for the baking dish 2 tablespoons oil 2 cups finely diced celery
2 carrots, peeled and finely diced
1 large onion, finely diced
1 fennel bulb, finely diced
3 cloves garlic, minced
1 cup cubed peeled celery root 1 cup cubed peeled parsnips 1 cup cubed peeled turnips One 12-ounce package herb seasoned cubed stuffing mix, such as Pepperidge Farm
2 cups chicken broth, plus 1/2 cup more if reheating 1/4 cup fresh parsley, finely chopped 1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions: Butter a 9-by-13-inch baking dish. In a saute pan over medium heat, add 1 tablespoon each of the butter and oil. When the butter is melted, add the celery, carrots, onion and fennel (mirepoix) and saute until caramelized, about 10 minutes. Add the garlic and stir through. Scoop out 2 cups of the caramelized mirepoix and reserve for the gravy. Put the remaining caramelized mirepoix in a large bowl (you should have about 4 cups). Heat a second saute pan over medium heat. Add the remaining 1 tablespoon each butter and oil and heat until the butter is melted. Add the celery root, parsnips and turnips and saute until caramelized, about 10 minutes. Transfer the mixture to the bowl with the mirepoix and add the stuffing mix. Add the chicken broth, parsley, salt and pepper and toss together. Transfer the stuffing mixture to the prepared baking dish. If baking right away, preheat the oven to 350 degrees F. Cover with foil and bake until the stuffing is heated through, about 1 hour. If making ahead of time, cover the unbaked stuffing with foil and refrigerate overnight. The next day, preheat the oven to 350 degrees F. Bring the stuffing to room temperature, then drizzle with 1/2 cup of chicken broth. Bake, covered with foil, until heated through, about 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55519,"Peaches with Balsamic Cherries 1/2 pound cherries, halved and pitted 2 tablespoons sugar, plus more to taste 2 tablespoons balsamic vinegar 1 pound peaches, sliced Instructions: In a small saucepan, stir together the cherries, sugar and balsamic vinegar, and place over a medium heat. Bring to a boil and continue to cook for 5 minutes, stirring occasionally. In a medium bowl toss the warm cherries and syrup with the sliced peaches, add more sugar to taste and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 55520,"Gianduja Souffle 2 tablespoons unsalted butter 1 tablespoon sugar, plus 1/4 cup 1 tablespoon hazelnut liqueur (recommended: Frangelico) 1/2 teaspoon vanilla 3 ounces milk chocolate, chopped, plus 6 ounces chopped 1/4 cup all-purpose flour 1 cup milk Pinch salt 4 eggs, separated 1/4 teaspoon cream of tartar Instructions: Preheat the oven to 375 degree F. Butter and sugar 6 (6-ounce) ramekins. Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts. Remove the butter mixture from the heat, add the chocolate, and let sit until it melts, about 3 minutes. Place the chocolate mixture in a pie dish and place in the freezer for 10 minutes to firm up. Use a spoon to form the chilled mixture into 6 evenly-sized balls about the size of a walnut. Reserve in the refrigerator. Meanwhile, place the flour in a double boiler and slowly whisk in the milk. Add the salt. Heat the mixture over medium heat, whisking constantly until thick, about 5 minutes. Add the egg yolks and continue to whisk constantly. The mixture will thicken to the consistency of mayonnaise in another 3 to 4 minutes. Remove the mixture from the heat. Stir in the 6 ounces of chocolate and set aside to let the chocolate melt. Place the egg whites in a large bowl with the cream of tartar. Using a hand mixer, whip the egg whites until soft peaks. Gradually add in the 1/4 cup sugar and continue whipping until firm peaks. Fold the egg whites into the warm chocolate mixture. Place a ball of the chilled chocolate mixture in each of the ramekins. Spoon the souffle mixture over the chocolate balls and up to the rim of the ramekins. (At this point the souffle can be covered and kept refrigerated for 2 days.) Place the ramekins in a hot water bath and bake until golden on top and the souffle has risen, about 30 minutes (40 minutes if refrigerated). Remove from the oven and serve immediately. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 55521,"Focaccia Robiola 1 (1/4-ounce) package dry yeast 1 teaspoon salt, plus more for sprinkling 3 tablespoons olive oil, plus more for drizzling 1 3/4 cups water, lukewarm 5 1/2 cups flour, high-gluten or double-zero 8 ounces Robiola cheese 1 teaspoon white truffle oil Instructions: Dough: Combine the yeast, salt, olive oil, and lukewarm water. Stir to dissolve the yeast and let sit for 5 minutes. Gradually add the flour and knead, to form a firm dough. Cover and let rise for 2 to 3 days in refrigerator, to develop a sourdough taste. Preheat oven to 550 degrees F, with a pizza stone on the middle rack, for 15 minutes. Roll out 8 to 10 ounces of dough, to form a 12-inch diameter focaccia. Using pastry docker (or fork) \dock\ dough, to release steam produced during cooking of dough. Drizzle a little olive oil on dough and spread to cover evenly. Drizzle a pinch of salt evenly over top of dough. Place on stone in oven and cook for 8 to 10 minutes. For a golden-brown top, place under broiler for 15 to 20 seconds. Take the focaccia out of the oven and, while still hot, slice in half horizontally like an English muffen. Spread 6 to 8 ounces of Robiola cheese on the bottom half. Place top half back on. Lightly drizzle the white truffle oil over the top of focaccia. Place back in oven just long enough to melt cheese. Serve and enjoy. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 55522,"Traditional and Pink Brigadeiros 1 can sweetened condensed milk 1/2 ounce dark chocolate 2 tablespoons cocoa powder 1 tablespoon unsalted butter Melted butter or butter spray, for greasing hands 1/2 cup chocolate sprinkles 1 can sweetened condensed milk 1 tablespoon unsalted butter, plus more for greasing hands 1 tablespoon cherry gelatin 1 egg yolk Melted butter or butter spray, for greasing hands 1/4 cup crystallized sugar Instructions: For the traditional brigadeiros: Combine the sweetened condensed milk, chocolate, cocoa powder and butter in a saucepan over medium heat. Stir vigorously until you see heavy bubbles in the mixture, about 10 minutes. Transfer the batch to a porcelain plate and refrigerate for 1 hour or until it is completely cool. When cooled, butter your hands with the butter spray and using a tablespoon grab small amounts of the mixture and mold it into 1-inch balls. Roll each one in sprinkles and place in mini paper candy cups. Keep refrigerated for 30 minutes before serving. For the pink brigadeiros: Combine the milk, butter, gelatin and egg yolk in a saucepan over medium heat. Stir vigorously until you see heavy bubbles in the mixture, about 10 minutes. Transfer the batch to a porcelain plate and refrigerate for 1 hour or until it is completely cool. When cooled, butter your hands with butter spray and using a tablespoon grab small amounts of the mixture and mold it into 1-inch balls. Roll in crystallized sugar and place in mini paper candy cups. Keep refrigerated for 30 minutes before serving. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]

" 55523,"Lloyd Feit Sauteed Skate Wing with Kale and Hot Pepper Beurre Blanc 2 tablespoons vegetable oil 6 garlic cloves, peeled and finely chopped 4 large heads kale (about 5 pounds), trimmed, rinsed, and roughly chopped 1/4 cup soy sauce 1/4 cup chicken stock 1/2 teaspoon sugar 1/4 tablespoon salt 1/4 tablespoon freshly ground pepper Few drops sesame oil 1/2 cup dry white wine, such as Chardonnay or Sauvignon Blanc 1/4 cup finely chopped shallots (2 medium shallots) 2 sticks (1/2 pound) butter, softened 1/2 teaspoon salt Freshly ground pepper 1 serrano or jalapeno cl, very thinly sliced 1/2 cup milk 6 skinned skate wing fillets (4 to 6 ounces each) 3/4 cup flour 1/4 teaspoon salt Freshly ground pepper 1/3 cup vegetable oil or olive oil Instructions: Kale: Heat the vegetable oil in a wok over high heat, add the garlic, and stir fry for 1 minute until golden. Add the kale, soy sauce, chicken stock, sugar, salt, and pepper and cook, stirring until wilted, about 5 minutes. Sprinkle with sesame oil. Keep warm. Beurre blanc: Combine the wine and shallots in a small saucepan over high heat. Boil until very reduced and almost dry. Remove from the heat, slowly whisk in the butter, and season with salt and pepper. Strain through a fine sieve and stir in the sliced cl. Keep warm. Skate: In a large bowl, pour the milk over the skate. Cover and refrigerate for 30 minutes. Remove the fish from the milk, toss together the flour, salt, and pepper, and coat the fillets in the flour. Heat the oil in a large skillet over medium-high heat. Cook the skate in batches, until nicely golden on both sides, about 5 minutes, turning once. Divide the kale among 6 dinner plates. Place the skate on top and drizzle with beurre blanc. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 55524,"Huevos a la Flamenco 1/4 cup olive oil 1/2 small white onion, finely chopped 2 large cloves garlic, finely chopped 1 red bell pepper, roasted, peeled, and finely chopped 3 ounces Serrano or prosciutto ham, finely diced 2 large tomatoes, peeled, seeded and finely chopped 1 tablespoons finely chopped parsley 1 small bay lettuce 1/4 teaspoons freshly ground pepper 1/3 cup water 2 teaspoons olive oil 6 eggs 1/2 cup cooked peas 1 red bell pepper, roasted, peeled, and cut into 1/2-inch strips 3 tablespoons dry sherry (optional) Sprigs of fresh parsley, for garnish and chunks of grilled country bread, for serving Instructions: Heat a large, heavy skillet over medium heat and add the oil. Saute the onions, garlic, and red pepper for 5 minutes, or until the vegetables are softened but not browned. Add the ham and stir for 2 minutes. Add the tomatoes, parsley, bay leaf, salt, pepper and water and bring the mixture to a simmer. Cook until the liquid has almost all evaporated and the mixture is quite thick. Discard the bay leaf. Preheat the oven to 400 degrees and lightly oil a 9 x 9-inch ceramic or earthenware casserole with 2 inch sides. Spread the sofrito evenly in the base of the dish and break the eggs carefully, one at a time, in a circle on the top. Heap the peas in 3 or 4 mounds in between the eggs and arrange the asparagus and pepper strips as a sort of frame for the eggs. Sprinkle the top with sherry, if desired, and bake for 20 minutes, or until the eggs are done to your liking. Garnish with a few parsley sprigs and serve at once, accompanied by chunks of grilled country bread. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 55525,"Garlic Home Fries Kosher salt 2 pounds large red bliss or Yukon gold potatoes, peeled and cut into 1/2-inch 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1/2 onion, chopped 1/2 teaspoon paprika 1 clove garlic 1/4 cup fresh parsley Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the potatoes, cover and cook over medium-high heat until just tender, about 6 minutes; drain. Heat the butter and olive oil in a large cast-iron skillet over medium heat; add the potatoes and spread into a single layer. Cook, undisturbed, until they start browning on the bottom, about 5 minutes. Add the onion and sprinkle with the paprika; flip the potatoes and cook 5 more minutes. Stir once, then continue cooking until the potatoes are mostly golden brown, about 5 more minutes. Meanwhile, roughly chop the garlic, pile the parsley on top and sprinkle with 1 teaspoon salt. Chop and mash together until finely minced. When the potatoes are done, add the garlic mixture to the skillet and toss to coat; cook until heated through, about 2 minutes. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 55526,"Roasted Pineapple with Thyme-Ginger Ice Kosher salt 1 teaspoon thyme leaves, plus small sprigs for garnish 2 bottles, 12 ounces each, ginger beer or all-natural ginger soda 1 whole pineapple, peeled, eyes removed, and sliced into 8 even slices Vegetable oil 1 tablespoon sugar Instructions: Scatter the thyme leaves among the compartments of 2 large ice cube trays. Fill the trays with ginger beer and freeze at least 6 hours and preferably overnight. Preheat the oven to 400 degrees F. Put the pineapple slices on a nonstick baking sheet. Brush both sides very lightly with vegetable oil and sprinkle them evenly with the sugar; sprinkle very lightly with salt as well. Roast in the oven for 20 minutes. Remove from the oven and flip the slices. Put in the oven and continue roasting until they are golden, about 10 minutes more. Remove from oven and cool slightly in the pan. Transfer the ginger beer ice cubes to a food processor and pulse until broken down and fluffy. Transfer to a small cake pan or baking dish. To serve, put 2 slices of warm pineapple on each dessert plate; top with a scoop of ginger ice and garnish with a small sprig of thyme. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 55527,"Ultimate Caesar Salad Juice of 1 large lemon 2 anchovy fillets
1 tablespoon Dijon mustard
1 garlic clove
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 tablespoons extra-virgin olive oil 4 cloves garlic, crushed and peeled
4 cups cubed day-old plain focaccia Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3 heads romaine hearts, trimmed and torn into bite-sized pieces 1/4 cup grated Parmigiano-Reggiano cheese, plus 1 (2-ounce) chunk
Instructions: Preheat the oven to 350 degrees F. For the dressing: Combine the lemon juice, anchovies, mustard, garlic, Worcestershire sauce, 1/2 teaspoon salt and a generous grind of black pepper in a mini-food processor and process until smooth. With the machine running, add the olive oil in a slow, steady stream to make a smooth, slightly thick dressing. For the croutons: Heat the olive oil in a small skillet over low heat. Add the garlic and cook, stirring occasionally, until it is golden and begins to soften, 5 to 6 minutes. Let cool, then remove and discard garlic. Put the focaccia in a large bowl and drizzle with the garlic oil. Season with 1/2 teaspoon salt and several grinds of black pepper and toss well to coat all of the cubes in oil. Spread on a baking sheet and toast, tossing halfway through, until the croutons are lightly golden and crisp, about 12 minutes. Let cool. To assemble: When ready to serve, put the romaine in a large serving bowl and sprinkle with the grated Parmigiano-Reggiano. Add the croutons, drizzle with the dressing and toss well. Season with salt and pepper, if necessary. Use a vegetable peeler to shave shards of Parmigiano-Reggiano over the salad, toss gently again, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 55528,"Volcano Cake 2 (18.25-ounce) boxes red velvet cake mix (recommended: Duncan Hines) 2 2/3 cups water 1 cup vegetable oil 6 eggs 3 (12-ounce) cans chocolate whipped frosting (recommended: Betty Crocker) 1 (6.4-ounce) can green decorating icing (recommended: Betty Crocker Easy Flow) 1 (6.4-ounce) can red decorating icing (recommended: Betty Crocker Easy Flow) 1 (6.4-ounce) can orange decorating icing (recommended: Betty Crocker Easy Flow) 1 (6.4-ounce) can yellow decorating icing (recommended: Betty Crocker Easy Flow) 1 (.68-ounce) tube yellow gel decorations (recommended: Cake Mate) 1 (.68-ounce) tube red gel decorations (recommended: Cake Mate) Instructions: Preheat oven to 350 degrees F. Spray 2 (8-inch) cake pans, 2 (10-inch) cake pans and 1 (6-inch) Bundt pan with cooking spray and set aside. Beat cake mix, water, oil, and egg whites in a large bowl with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed. Divide batter equally between prepared cake pans. Bake 8-inch cakes and 6-inch Bundt cakes in oven for 35 to 40 minutes and 10-inch cakes for 45 to 50 minutes, or until tester comes out clean. Remove and cool completely. To assemble, use a serrated knife to slice off the tops of the 8 and 10-inch cake so the surface of each cake is flat. Place the cut tops into a large bowl and break up to from large crumbs. The crumbs will be used a \lava rocks\ at the base of the volcano. Slice the bottom off the 6-inch bunt cake so it sits flat. Spread a thin layer of chocolate frosting between the 10-inch cake layers and stack. Spread a thin layer of chocolate frosting between 8-inch cake layers and stack. Place another thin layer of frosting on top of the 8-inch layer cake and place the bunt cake cut side down on top. Place a dollop of frosting on top of the 10-inch cake and carefully, place 8-inch cake on top and center of 10-inch cake. Use a serrated knife to trim edges around the tops of both cakes to create a cone shaped cake. (Make angled cuts downward and leave a round base on top for icing to \flow\ from.) To decorate, frost outside of entire cake with remaining chocolate frosting. Place the cake crumbs around the base of the cake. Pipe green icing around the entire bottom of the cake for \grass. To create \flowing lava\ pipe red icing a quarter from the top of cake in downward strokes to the middle of the cake with ribbon tip. Repeat technique with orange icing, starting almost at top of cake and ending where red icing begins with slight overlap. Repeat technique with yellow icing starting at the very top of cake and overlap orange icing. Drizzle yellow and red gel coloring around the very top of cake. For the smoke effect place a few pieces of dry ice into glass candle votive. Place the votive into the hole of the bunt cake. Pour a small amount of warm water into the votive and watch it smoke. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55529,"Bloody Mary Bar One 64-ounce bottle tomato juice 3 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
2 teaspoons soy sauce
Juice of 1/2 lemon
Hot sauce, as needed
Kosher salt and freshly ground black pepper 24 asparagus spears, trimmed 4 tablespoons salted butter Kosher salt and freshly ground black pepper 24 peeled and deveined shrimp (U16 size)
12 slices crisp-cooked bacon
12 celery stalks with leaves, bottoms trimmed 24 black olives 1 jar small whole pickles (not gherkins) 1 bottle hot sauce 1 bottle Worcestershire sauce
1 container Montreal steak seasoning
One 750-milliliter bottle vodka (2 ounces per drink)
Instructions: For the Bloody Mary mix: Mix together the tomato juice, horseradish, Worcestershire, soy sauce, lemon juice, hot sauce as desired and some salt and pepper in a large pitcher. Refrigerate until ready to serve. For the fixin's bar: Preheat the oven to 425 degrees F. Put the asparagus on a baking sheet. Cut 2 tablespoons of the butter into cubes and add to the baking sheet. Season with salt and pepper. Put the shrimp on a second baking sheet. Cut the remaining 2 tablespoons butter into cubes and add to the baking sheet. Season with salt and pepper. Roast the asparagus and shrimp until cooked through and brown in spots, about 12 minutes. Remove and allow to cool. To assemble a day ahead, put the asparagus spears, bacon and celery in separate containers. Put the olives and shrimp in separate servings bowls and cover. Arrange the containers and bowls on a baking sheet and refrigerate. To assemble: Remove the asparagus spears, bacon and celery from their containers and arrange them standing up in separate pitchers. Uncover the serving bowls with the shrimp and olives. Drain the jar of pickles and set the jar on the serving table with the lid off. Put 24 skewers in a pitcher next to the fixin's bar ingredients. Arrange the bottles of hot sauce, Worcestershire sauce, steak seasoning and vodka on the table. Add the pitcher of Bloody Mary mix. Set out 12 highball glasses and a bowl of ice. To serve: Fill each highball glass halfway with ice and top up two-thirds of the way with the Bloody Mary mix. Have guests add the vodka (if using) and select their own fixings to add to their drinks using the skewers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 55530,"Garlic-Onion Tortilla Cake 4 whole heads garlic 1 tablespoon extra-virgin olive oil 1 cup canola oil 4 cups finely chopped red onions (about 5 medium) 3 tablespoons unsalted butter 2 tablespoons sugar 5 tablespoons grated parmesan cheese 1/4 cup mayonnaise 2 tablespoons minced fresh cilantro 12 large flour tortillas 2 tablespoons balsamic vinegar Instructions: Prepare the roasted garlic: Preheat the oven to 375 degrees. Cut the top 1/2 inch off the garlic heads and discard. Place the heads on a large piece of foil and drizzle with the olive oil. Wrap up foil tightly; place the package in a small baking dish. Roast until the garlic is soft and lightly browned, 1 hour. Meanwhile, prepare the tortilla cake: Combine the canola oil and onions in a large saute pan over medium heat. Cook for 5 minutes, stirring (don't over brown). Add the butter and sugar; cook, stirring to caramelize. Remove from the heat and let cool. Once cooled, mix the onions with the parmesan, mayonnaise and cilantro in a bowl. Squeeze the roasted garlic out of their skins and stir into the onion mixture. Refrigerate for at least 30 minutes. Set aside 1/3 of the onion mixture in the refrigerator for the dipping sauce. Spread 2 tablespoons of the remaining mixture on top of a tortilla and cover with another tortilla. Repeat, spreading and stacking the tortillas; finish with a tortilla with no mixture on top. Wrap the tortilla stack in plastic wrap and let set up for 12 to 24 hours in the refrigerator. After the stack has set up, cut into 16 wedges. Preheat a grill or grill pan; warm wedges over medium heat until both sides are marked. Combine the reserved onion mixture with the balsamic vinegar to make the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 55531,"Lightened-Up Asian Turkey Sliders 1 tablespoon peanut or vegetable oil 2 pounds ground turkey (not lean) 1 large egg 1/3 cup plain breadcrumbs 3 scallions, thinly sliced 1 tablespoon Asian fish sauce Large pinch crushed red pepper flakes Kosher salt and freshly ground black pepper 1/4 cup hoisin sauce 24 thin slices of cucumber (from 1 small cucumber) 1 cup loosely packed cilantro leaves and tender stems
For serving: 24 large Bibb lettuce leaves 1 medium carrot, shredded 1/2 small red onion, thinly sliced Lime wedges 1/4 cup unsalted dry-roasted peanuts, coarsely chopped Sriracha sauce, optional Instructions: Special equipment: a 10-by-15-inch broiler-safe rimmed baking sheet Position an oven rack 4 to 5 inches from the heating element, and preheat the broiler. Brush a 10-by-15-inch broiler-safe rimmed baking sheet with the oil. Put the turkey, egg, breadcrumbs, scallions, fish sauce, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl, and mix gently, just enough to incorporate evenly. Drop mounds of the mixture all around the prepared baking sheet, and press them into an even layer. Score the meat into 24 even squares, cutting down almost all the way. Brush the top with the hoisin sauce. Broil until the meat is browned and glazed and registers 165 degrees F on an instant-read thermometer, 8 to 9 minutes. Carefully pour off any excess liquid from the cookie sheet. Rescore the meat into 24 sliders, then follow the score lines with a spatula to divide. Top each slider with a cucumber slice and a cilantro leaf. While the sliders are cooking, arrange the lettuce, remaining cilantro, carrots, onions and lime wedges on a serving platter. Put the peanuts and Sriracha if using in small serving bowls. Slide a spatula in the pan and let guests build their sliders with their desired toppings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]

" 55532,"Quick-Marinated Cherry Tomato Salad 1 pint red grape tomatoes 1 pint yellow grape tomatoes 1/2 red onion, thinly sliced 1/4 cup olive oil 3 tablespoons balsamic vinegar 3 tablespoons minced fresh parsley 1 heaping tablespoon jarred pesto 1/4 teaspoon sugar 1 clove garlic, pressed Salt and fresh ground black pepper 1 head iceberg lettuce, cut into chunks Instructions: Halve the tomatoes and add them to a large zipper bag with the sliced red onion. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. Seal the bag, getting all the air out. Place into the fridge until ready for dinner. Place the iceberg lettuce in a large bowl and pour on the tomatoes. Toss and serve! (The dressing from the tomatoes becomes the salad dressing.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 55533,"Butter Pecan Crisps Crisco? Butter No-Stick Cooking Spray 1 (18.25 oz.) pkg. Pillsbury? Reduced Sugar Yellow Cake 1/3 stick Crisco? Butter Shortening Sticks or 1/3 cup Crisco? Butter Shortening 1/4 cup cold water 1 large egg 2/3 cup chopped pecans 2 tbsps. sugar 1/4 cup finely chopped pecans 1 large egg white, beaten Instructions: HEAT oven to 375 degrees F. Spray cookie sheets with no-stick cooking spray. COMBINE cake mix and shortening in a medium bowl with an electric mixer at medium speed until coarse meal forms. Add water, egg and 2/3 cup pecans, mixing on low until dough comes together. SHAPE dough into forty-two 1-inch balls. Place 2 inches apart on prepared cookie sheets. Spray bottom of a cup with no-stick cooking spray. Flatten dough to 2-inches in diameter, spraying cup as needed. COMBINE sugar and finely chopped nuts in a small bowl. Brush unbaked cookies with egg white. Sprinkle with sugar-pecan mixture. BAKE 6 to 8 minutes or until edges are light golden brown. Cool 1 minute. Remove to cooling rack. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 55534,"Horseradish-crusted Chinook Salmon with Braised Greens and Roasted New Potatoes Oil Salt and pepper 8 new potatoes, halved 2 tablespoons prepared horseradish 1 cup chopped fresh parsley 1/2 teaspoon fresh lemon zest 2 tablespoons whole grain mustard 2 tablespoons minced fresh garlic, plus 1 tablespoon 1 cup Japanese-style bread crumbs (recommended: panko) 3 ounces extra-virgin olive oil, plus 1 ounce 4 to 6 Chinook salmon fillets, (recommended: pave cut 2 inches by 2 inches by 1 inch) 2 tablespoons canola oil 1 cup fish stock or clam juice 2 quarts mixed braising greens (chard, kale, mustard greens, and endive) 1 lemon, juiced Instructions: Preheat the oven to 425 degrees F and coat a baking sheet with oil and sprinkle it with salt and pepper. Place the potatoes, cut side down, on the tray and place in the preheated oven. Roast until just golden brown and just tender, about 20 to 25 minutes. Remove the potatoes from the oven and hold them in a warm place. Mix the horseradish, parsley, lemon zest, mustard, and 2 tablespoons of garlic in a small bowl. When it is evenly combined, add the bread crumbs and toss them gently. Drizzle 3 ounces of the olive oil over the crumb mixture and stir gently taking care not to break up the crumbs or make the mixture too heavy. Season the mixture, to taste, with salt and pepper. Season the salmon fillets with salt and pepper then heat the canola oil in a saute pan over medium high heat. When the oil just begins to smoke, sear the salmon paves, topside down, 2 pieces at a time, for 2 to 3 minutes. Remove to a lightly greased baking tin, placing the seared side up and repeat the process with the other 2 pieces of salmon. Sprinkle the bread crumb mixture over the top of the fish creating an even layer 1/8-inch to 1/4-inch thick. Roast the salmon until the crust is golden brown and fish is just firm, approximately 5 to 7 minutes. While the salmon is baking, bring the fish stock, remaining 1 ounce olive oil, and remaining tablespoon of garlic to a boil in a non-reactive saucepan. Then add the braising greens, cover and cook for 2 to 3 minutes until the greens are wilted. Add the lemon juice and season, to taste, with salt and pepper. Arrange the greens in the center of 4 shallow bowls surrounded by the roasted potatoes and braising liquid. Top each with a roasted pave of salmon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 55535,"Spiced Chocolate Candy Popcorn 1/2 cup light corn syrup Crisco? Original No-Stick Cooking Spray 2 (3 to 3.25 oz.) bags microwave popcorn, popped 1 cup Jif? Chocolate Flavored Hazelnut Spread 1/4 tsp. salt 1/4 tsp. ground cinnamon 1/8 tsp. cayenne pepper Instructions: HEAT oven to 225 degrees F. Spray 15 x 10 x 1-inch baking sheet with no-stick cooking spray. Place popped popcorn in a very large bowl or Dutch oven. COMBINE hazelnut spread, corn syrup, salt, cinnamon and cayenne pepper in a medium saucepan over medium heat, stirring constantly, until mixture begins to boil. Remove from heat. POUR warm mixture over popcorn, stirring gently to combine. When all popcorn appears evenly coated, spread evenly on prepared baking sheet. Bake 55 to 60 minutes, stirring occasionally. Remove from oven and allow to cool. May be stored in airtight container for up to one week. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 55536,"Spaghetti al Limone: Spaghetti with Lemon Sauce 1 pound/457 g spaghetti 1 clove garlic, for rubbing 2 lemons (zest of 1 lemon, juice of 2 lemons) 5 tablespoons/74 ml extra-virgin olive oil Salt 1 cup/235 ml finely grated Parmigiano cheese, plus extra for sprinkling Bunch fresh flat-leaf parsley, leaves picked and chopped Instructions: Place the spaghetti in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook the spaghetti to 'al dente'. Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon juice and slowly drizzle in extra-virgin olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and Parmigiano cheese. When the spaghetti is 'al dente', drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with Parmigiano cheese, fresh parsley and lemon zest. Serve immediately. ","[Vermentino, Verdejo, Grner Veltliner, Albari?o]" 55537,"Balsamic Steak With Radicchio 4 6-ounce beef eye round steaks Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 1 to 2 teaspoons sugar, plus a pinch 1 clove garlic, sliced 2 heads radicchio, torn into pieces 1/3 cup sun-dried tomatoes, thinly sliced, plus more for topping 1/4 cup balsamic vinegar (preferably aged) 1/2 cup low-sodium chicken broth 1/2 cup fresh basil leaves, sliced, plus leaves for topping Instructions: Heat a large skillet over medium-high heat. Season the steaks with salt and pepper. When the pan is hot, add 1 tablespoon butter, swirling the pan to coat. Add the steaks, sprinkle them with a pinch of sugar, and sear until golden brown on the bottom, about 4 minutes. Flip and cook until golden on the other side, 2 more minutes. Transfer to a cutting board and tent with foil. Reduce the heat to medium and add 1 tablespoon butter to the skillet. Add the garlic and cook 20 seconds. Add the radicchio in batches, tossing until wilted. Sprinkle with 1 to 2 teaspoons sugar and 1/2 teaspoon salt. Add the sun-dried tomatoes and vinegar and cook until the vinegar evaporates slightly, about 1 minute. Add the broth and cook until the radicchio is tender, about 2 minutes. Stir in the basil. Transfer the radicchio to plates using tongs. Continue cooking the sauce until it thickens slightly, 1 to 2 minutes. Stir in the remaining 1 tablespoon butter. Thinly slice the steak and add to the plates. Drizzle with the sauce and top with more sun-dried tomatoes and basil. ","[Cabernet Sauvignon, Syrah, Malbec, Chianti]" 55538,"Triple Chocolate and Vanilla Cheesecake 1 1/2 cups finely crushed creme-filled chocolate sandwich cookies (about 18 cookies) 3 tbsps. butter, melted 4 (8 oz.) pkgs. cream cheese, softened 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 4 large eggs 1/3 cup Pillsbury BEST? All Purpose Flour 1 tbsp. vanilla extract 2 (1 oz.) squares semi-sweet chocolate, melted CHOCOLATE GLAZE: 2 (1 oz.) squares semi-sweet chocolate 1/4 cup heavy cream Instructions: HEAT oven to 350 degrees F. Combine cookie crumbs and butter in small bowl; press firmly into bottom of 9-inch springform pan. BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and vanilla; mix well. Divide batter in half. Add chocolate to one half of batter; mix well. Pour into prepared pan. Top evenly with vanilla batter. BAKE 50 to 55 minutes or until center is set. Cool. Top with Chocolate Glaze. Chill. CHOCOLATE GLAZE: MELT chocolate with cream in small saucepan over low heat. Cook and stir until thickened and smooth. Remove from heat; spread over cheesecake. Makes about 1/3 cup (recipe can be doubled, if desired, for thicker glaze). ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 55539,"Glazed Limoncello Cookies 3/4 cup (1 1/2 sticks) salted butter, softened 3/4 cup granulated sugar
2 large egg yolks, at room temperature
1/2 teaspoon vanilla extract
2 teaspoons freshly grated lemon zest (about 1 medium lemon)
2 cups all-purpose flour
1 cup confectioners' sugar 2 tablespoons limoncello
1 teaspoon freshly grated lemon zest
1 tablespoon freshly squeezed lemon juice
Instructions: For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside. Using an electric mixer, beat the butter and granulated sugar until the mixture is light and fluffy. Add the egg yolks, vanilla and zest, and beat until combined. Add the flour to the mixture, a little at a time, until a soft dough forms. Divide the dough in half and, using your hands, shape it into 2 logs, each 2 inches in diameter. Wrap the logs in waxed paper and refrigerate until firm, about 30 minutes, or place in the freezer for 15 minutes. Cut the logs into 1/4-inch-thick slices and place them on the prepared baking sheets about 2 inches apart. Bake the cookies for 15 to 18 minutes, or until the edges are slightly browned. Remove from the oven and allow to cool on the baking sheets for 10 minutes. For the glaze: Meanwhile, in a small bowl, whisk together the confectioners' sugar, limoncello, lemon zest and lemon juice. Dip the top of each cookie into the glaze, and place the cookies on a cooling rack set over the baking sheets. Allow to set for about 15 minutes before serving. Store in an airtight container for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 55540,"Cherry and Snow Pea Sprout Salad Small handful snow pea sprouts 1 red radish, finely sliced 6 fresh cherries, pitted and halved 6 slivers preserved lemon, julienne 10 rocket leaves 3 tablespoons verjuice vinaigrette Instructions: In medium bowl, combine all ingredients with vinaigrette. ","[Pinot Grigio, Sauvignon Blanc, Riesling]" 55541,"Chicken Balsamico 1 tablespoon olive oil 4 skinless, boneless chicken breast halves (about 1 pound) 1 clove garlic, minced 3 tablespoons balsamic vinegar 3/4 cup water 1 can (10 3/4 ounces) Campbell's? Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1 cup diced plum tomatoes or 1/2 cup thinly sliced sun-dried tomatoes 1/2 cup sliced pitted kalamata olives 1/2 teaspoon dried oregano leaves, crushed 1/4 cup crumbled feta cheese Hot cooked orzo pasta Instructions: Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo. ","[Barolo, Chianti, Tempranillo, Garnacha]" 55542,"Beer-Thyme Biscuits 3 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 tablespoon light brown sugar 10 sprigs fresh thyme, leaves stripped from stems 3 tablespoons melted butter 1 cup cold dark beer (recommended: Bass Ale) Instructions: Preheat oven to 350 degrees F. Mix the dry ingredients and thyme leaves together in a large bowl until combined. Add the melted butter and beer and stir with a wooden spoon until the mixture begins to hold together. Turn the dough out onto a work surface and knead gently just until the dough comes together into a ball. Flatten the dough into a rectangular shape using a knife, divide it into 6 equal portions. Transfer to an ungreased baking sheet. Bake until biscuits being to turn golden and are firm to the touch, about 25 minutes. Serve warm. ","[Pale Ale, Brown Ale, Hefeweizen, Rye]" 55543,"Chocolate Espresso Flan 1 recipe caramel 1 3/4 cups Homemade Condensed Milk 2 ounces good quality semi-sweet chocolate, chopped 1/4 cup heavy cream 6 large eggs 7 large egg yolks 2 cups half-and-half 3/4 cup packed brown sugar 1/2 cup brewed espresso 1/4 cup Kahlua or other coffee liqueur Instructions: Prepare the caramel and coat a 9-inch round cake pan, reserving the extra sauce in the refrigerator as directed above. Preheat oven to 350 degrees. Place a heatproof mixing bowl over simmering water or on top a double boiler. Add condensed milk, chocolate and heavy cream. Stir occasionally until the chocolate is melted and smooth. Remove from heat. In a large mixing bowl combine the remaining ingredients. Beat until well blended. Pour in the melted chocolate mixture. Stir to combine. Pass through a fine strainer into the caramel-coated cake pan. Place pan in a water bath and bake for 1 hour, until the center just feels firm when pressed. Remove from the hot tap water and let cool to room temperature. Cover with plastic wrap and refrigerate overnight. Serve with reserved caramel sauce. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 55544,"Patty Melts with Bacon, Charred Pineapple and Jalape?o Pimiento Cheese 8 slices thick-cut bacon 1 1/2 pounds 80/20 ground beef Kosher salt and freshly cracked black pepper
4 slices canned pineapple
4 tablespoons unsalted butter, softened
8 slices Hawaiian bread, or other sweet white bread
8 ounces pepper jack cheese, grated One 4-ounce jar sliced pimientos, drained
1/4 cup mayonnaise
2 tablespoons diced pickled jalape?os
Kosher salt and freshly cracked black pepper
Instructions: For the patty melts: Preheat a grill or indoor grill pan to medium-high heat. Preheat the oven to 400 degrees F. Line a baking sheet with a cooling rack. Lay the bacon on a baking sheet and cook until crispy, 20 to 25 minutes. Remove to a paper towel-lined plate. Reserve the bacon fat. Sprinkle the beef with salt and pepper and divide into 4 equal balls. Shape the balls into flat 5-inch square patties and place on a platter or sheet pan. Make a dimple in the center of each so they cook evenly. Cover and refrigerate until ready to use. For the pimiento cheese: Pulse together the pepper jack cheese, pimientos, mayonnaise and jalape?os in a food processor. Season with a pinch of salt and pepper. Set aside at room temperature, or if making ahead, take out 30 minutes before using. The mixture should be easily spreadable. For the patty melts: Have a clean baking sheet or platter ready for all the finished grilled components. Pat the pineapple dry and add to the grill; cook until lightly charred, 2 to 3 minutes per side. Remove the pineapple and add the patties. Cook until the patties are browned and have grill marks, 4 to 5 minutes per side. Add the patties to the baking sheet. To assemble the sandwiches: Mix the butter with 1 to 2 tablespoons reserved bacon fat in a small bowl. Spread one side of all the bread with the butter. Spread 3 tablespoons of the pimiento cheese on the other side of the bread. Place the bread on the grill, butter-side down. Add 2 slices bacon directly to four of the bread slices on the pimiento cheese. Top with a patty and a slice of pineapple, then top with the other toasted slice of bread, butter-side up. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 55545,"Witches Brew 8 Persian cucumbers, chopped 2 jalape?o peppers (seeds removed for less heat), chopped 2/3 cup sugar 1 cup plus 2 tablespoons fresh lime juice (from about 10 limes) Kosher salt 1 teaspoon ancho cl powder 2 cups lemon-lime soda Gummy eyeballs or worms, for garnish Instructions: Puree the cucumbers, jalape?os, sugar and ? cup water in a blender until smooth. Strain through a fine-mesh sieve into a large pitcher. Add 1 cup lime juice to the pitcher and stir. Refrigerate until ready to serve. Pour the remaining 2 tablespoons lime juice on a plate. Combine 2 tablespoons salt and the cl powder on another plate. Dip the rims of 8 glasses into the lime juice, then into the salt mixture. Add ice to the glasses. Add the soda to the pitcher and stir, then divide the punch among the glasses. Garnish with gummy candies. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 55546,"Pepperoni Bites 1 pouch dry cheddar cheese soup mix 1 1/2 cups all-purpose flour 2 tsp. baking powder 1/4 cup shortening, melted and cooled 3/4 cup finely chopped pepperoni 1/3 cup finely chopped onion 1/3 cup finely chopped green pepper 3/4 cup milk Instructions: Preheat oven to 400 degrees F. Combine soup mix, flour, and baking powder. Stir in the rest of the ingredients. Drop on greased cookie sheet by teaspoonfuls. Bake for approximately 12 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 55547,"Yogurt-Fruit Muffins with Bran Crumb Topping 12 ounces thick Greek peach yogurt 1 cup diced peaches, mangoes or pineapples 1/3 cup light brown muscovado sugar 1/3 cup pure cane sugar 1/2 cup canola oil 1/2 teaspoon pure vanilla extract 1 egg 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup bran cereal, such as All-Bran 1/4 cup walnuts 2 tablespoons pure cane sugar 2 tablespoons light brown muscovado sugar 6 tablespoons unsalted butter, melted Instructions: Preheat the oven to 425 degrees F. Grease muffin pans or line with paper liners. For the batter: In the bowl of a stand mixer, combine the yogurt, peaches, brown sugar, cane sugar, canola oil, vanilla and egg. Mix until combined. In a separate medium bowl, whisk together the flour, baking powder and baking soda. Add the dry ingredients to the wet ingredients and mix until just combined. For the topping: Combine the bran, walnuts and sugars in a food processor and process until coarsely ground. Stir in the melted butter. Fill the prepared muffin cups with batter and divide the crumb topping over each muffin. Bake the muffins until a toothpick inserted in the center comes out with moist crumbs attached, 15 to 18 minutes. Transfer to a cooling rack and allow to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55548,"Quick Sauerkraut with Grilled Brats and Mustard Bar 1/2 head green cabbage, cored and very thinly sliced 1 small shallot, thinly sliced
3/4 cup apple cider vinegar
2 tablespoons light brown sugar
Kosher salt
1 pound bratwursts (not precooked)
2 tablespoons unsalted butter
1/2 teaspoon caraway seeds
2 tablespoons chopped dill, optional Assorted mustards for serving, such as whole grain, Dijon, honey mustard and brown
Instructions: Preheat a grill for direct and indirect cooking. Toss the cabbage with the shallots, vinegar, brown sugar and 1 tablespoon salt in a large microwave-safe bowl. Cover the bowl with plastic wrap and microwave on high for 5 minutes. Stir well and let stand for 15 minutes. Meanwhile, place the brats on the indirect heat portion of the grill and grill, turning occasionally, until the internal temperature reaches 160 degrees F, 15 to 18 minutes. Move the brats over to the direct side of the grill and cook, turning occasionally, until lightly browned on all sides, about 5 minutes. While the brats finish grilling, melt the butter in a large skillet placed directly on the grill. Add the caraway seeds and cook, stirring, until fragrant, about 1 minute. Add the sauerkraut and stir until well coated. Stir in the dill if using. Serve the bratwursts with the sauerkraut and assorted mustards on the side. ","[Riesling, Pinot Grigio, Gewrztraminer, Garnacha]" 55549,"Vindaloo for Chicken or Lamb 1 rounded tablespoon ground turmeric 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons hot paprika 1 teaspoon dry mustard 1/4 teaspoon ground cardamom 1/4 teaspoon ground cinnamon 1 whole chicken, cut up into thighs, legs, wings and 2 pieces of breast, skin removed except for the wings 2 to 3 large cloves garlic, finely chopped Juice of 2 limes Salt and freshly ground pepper 2 tablespoons vegetable or peanut oil 4 large cloves garlic, finely chopped 2 fresh bay leaves 1 Fresno or other moderate-heat red cl pepper, seeded and finely chopped One 2-inch piece fresh ginger, peeled and grated or minced 1 onion, chopped Salt 1 can petite diced tomatoes 1 1/2 cups jasmine rice Naan bread and melted butter, for brushing Chopped toasted peanuts or almonds Chopped fresh mint Chopped fresh cilantro Lime wedges Instructions: For the spice blend: Combine the turmeric, coriander, cumin, paprika, dry mustard, cardamom and cinnamon. For the chicken: Place the chicken (except for the wings) in a shallow dish and dress with half the spice blend, the garlic, lime juice and some salt and pepper. Cover and let marinate for 1 hour. Place the chicken wings in a small pot, cover with water and season with salt. Bring to a boil, then reduce the heat to a low simmer and poach for 30 minutes. For the vindaloo: Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the garlic, bay leaves, cl pepper, ginger, onions and the remaining curry spice blend. Season with salt. Cook, stirring frequently, until softened, 7 to 8 minutes. Add the tomatoes and about 1 cup of the wing stock and bring to boil. Slide in the chicken and partially cover with the lid or foil, allowing some steam to escape. Reduce the heat to a simmer and poach the chicken in the sauce, about 30 minutes. For serving: Meanwhile, prepare the rice according to the package directions. Heat the naan on a griddle pan with a splash of water, then brush with melted butter. Serve the vindaloo with choice of garnishes over the rice, and the naan on the side. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 55550,"Rocky Road Brownie Bites 1/2 cup butter 4 ounces unsweetened chocolate, chopped 2 eggs 1 cup sugar 1 teaspoon vanilla 1/4 teaspoon salt 1/2 cup all-purpose flour 1/4 cup blanched almonds, chopped or slivered almonds 24 mini-marshmallows Instructions: Preheat oven to 350 degrees F.
Over hot water in a small bowl, melt the butter and chocolate together. Let cool to almost room temperature while you prepare the rest of the recipe.
In a mixer or with a whisk, whip the eggs with the sugar until fluffy. Stir in the vanilla and salt with a wooden spoon. Add the melted chocolate mixture and stir. Add the flour and stir in only until incorporated. Add nuts and mix briefly.
Grease a non-stick mini muffin (or regular) tin and divide the batter evenly by spoonfuls filling each 3/4 full. Top each with a mini marshmallow, pressing it in slightly. Bake for 20 minutes for chewy brownies and 25 minutes for cake-ier brownie bites. Let cool then ease them out of the pan. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 55551,"Lentil-Crusted Chicken Parmesan Nonstick olive oil cooking spray 1 cup red lentils 1/2 cup almond flour 2 teaspoons Italian seasoning Kosher salt and freshly ground black pepper Four 6-ounce skinless, boneless chicken breasts, sliced in half horizontally to make 8 thin pieces 1 1/2 cups marinara sauce 1/2 cup shredded part-skim mozzarella
1/4 cup shredded Parmesan Freshly chopped basil leaves, for garnish Instructions: Preheat the oven to 400 degrees F. Spray a large baking sheet lightly with olive oil spray. Put the lentils in a food processor and pulse until finely ground. Add the flour, Italian seasoning and 1/2 teaspoon each salt and pepper and pulse until blended. Transfer the flour mixture to a shallow bowl. Dip each piece of chicken in the mixture, shaking off the excess. Put the chicken on the prepared baking sheet. Lightly spray a little more oil on top of the pieces and bake until cooked through, 20 to 25 minutes. Top with marinara sauce, mozzarella and Parmesan and return to the oven until the cheese is bubbling, an additional 5 to 10 minutes. Sprinkle with fresh basil and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 55552,"Marbled Shepherd's Pie 2 pounds russet potatoes (about 3 medium), peeled and cut into 1-inch chunks Kosher salt and freshly ground black pepper 2 pounds sweet potatoes (about 4 medium), peeled and cut into 1-inch chunks 1 cup 1 percent milk 1 stick (8 tablespoons) unsalted butter 4 strips smoked breakfast bacon (about 4 ounces), diced 2 pounds 93 percent lean ground turkey 1 medium yellow onion, diced 2 medium carrots, diced 2 cloves garlic, finely chopped 2 cups unsalted chicken broth 3 tablespoons tomato paste 2 tablespoons Worcestershire sauce 2 teaspoons poultry seasoning 2 teaspoons fresh thyme 1 1/2 teaspoons Hungarian paprika 1 cup frozen corn, thawed 1 cup frozen peas, thawed Instructions: Put the russet potatoes in a large pot and cover with salted water. Put the sweet potatoes in another large pot and cover with salted water. Bring both to a boil, then simmer until tender, 15 to 20 minutes. Drain separately. Put the russet potatoes in the bowl of a stand mixer fitted with the whisk attachment. Add the milk and 4 tablespoons of the butter and mix on medium-low speed until the mixture is smooth and creamy, 2 to 3 minutes. Season with salt and pepper. Transfer to a medium bowl and set aside.
Put the sweet potatoes in the same mixer bowl and fit the mixer with the paddle attachment. Add the remaining 4 tablespoons butter and mix on medium-low speed, scraping down the sides of the bowl, until the mixture is smooth and creamy, 2 to 3 minutes. Season with salt and pepper. Set aside.
Preheat the oven to 375 degrees F.
Cook the bacon in a 12-inch, high-sided cast-iron skillet over medium-low heat, stirring frequently, until crispy, 10 to 12 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate, leaving the drippings in the skillet. Add the turkey to the skillet and cook, breaking it up with a wooden spoon, until cooked through, 6 to 8 minutes. Season with salt and pepper. Remove the turkey to a bowl using a slotted spoon and set aside. Add the onion to the drippings in the skillet and cook over medium heat, stirring occasionally, until lightly caramelized and the moisture in the skillet has almost completely evaporated, 7 to 8 minutes. Add the carrots and garlic and stir to combine. Cook, stirring occasionally, until the carrots are tender, 5 to 7 minutes.
Add the chicken broth, tomato paste, Worcestershire, poultry seasoning, thyme and paprika to the skillet and cook for 2 more minutes. Add the turkey, bring the mixture to a simmer and cook until the liquid is reduced and thickened, another 12 to 15 minutes. Season with salt and pepper. Add the bacon, corn and peas and toss to combine.
Spoon alternating large dollops of the mashed russet and sweet potatoes on top of the turkey mixture and swirl them together with a large spoon to create a marbled effect. Place the skillet on a baking sheet to catch any drips and bake until the filling is bubbling and the potatoes are golden brown, 35 to 40 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55553,"Tatanka Roulade 6 (8-ounce) buffalo flank or chuck steaks, cut 1/2-inch thick 1/2 cup brown mustard 2 portobello mushrooms, sliced 2 medium green peppers, sliced 2 medium red peppers, sliced 8 strips thick-cut bacon Your favorite blended seasonings 1 medium onion, chopped 1 1/2 cup beef broth, heated 4 tablespoons all-purpose flour Instructions: Tenderize steaks, if necessary, by pounding. Using a clean dish for preparation, divide mustard and spread on top of each steak. Divide mushrooms and peppers evenly on top of each steak. Roll up each steak, enclosing the peppers, and wrap each roll with 1 slice of bacon. Repeat procedure with remaining 5 steak rolls. Secure with string or a skewer. Lightly season with blended seasoning mixture. In a Dutch oven over medium-high heat, cook the remaining 2 strips of bacon; add onion and cook until tender. Add the steaks and brown lightly on all sides. Add hot beef broth and reduce the heat. Braise the steaks until an instant-read thermometer registers an internal temperature of 140 degrees F. Remove the steaks from the Dutch oven. Add the flour to the reduced stock and whisk to make a brown sauce. Return steak rolls to Dutch oven and keep warm until serving time. Internal temperature at serving time may be 160 degrees F. To serve: remove string or skewer. Cut steak diagonally to show colors of peppers and mushrooms. Drizzle sauce over top. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 55554,"Salsa 3 ripe plum tomatoes (about 3/4 pound) or 1 (14-ounce) can whole tomatoes, drained 1/4 cup chopped red or yellow onion 2 tablespoons minced fresh cilantro 1 clove garlic, minced 2 teaspoons fresh lime juice 1/4 teaspoon salt 1/4 teaspoon Emeril's Hot Sauce or other red hot sauce Instructions: In the bowl of a food processor, combine all the ingredients and pulse until the salsa is mostly smooth but still slightly chunky, about 7 pulses. Transfer to a bowl. Serve immediately or cover with plastic wrap and set aside until ready to serve the nachos. ","[Rioja, Tempranillo, Garnacha, Barbera]" 55555,"Paloma 1 1/2 ounce of 100 percent Blue Agave Tequila 8 ounces fresh squeezed grapefruit 4 ounces simple syrup 1 ounce soda water or club soda Garnish with fresh grapefruit peel Instructions: Mix first five ingredients in a shaker. Strain and serve over ice. Top with a splash of club soda. Garnish with fresh grapefruit peel. ","[Tequila, Sauvignon Blanc, Pinot Grigio]" 55556,"Crown Roast of Lamb with Mint and Green Onion Pesto 2 tablespoons kosher salt 1 1/2 teaspoons freshly ground black pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground fennel
3 tablespoons extra-virgin olive oil
2 racks of lamb, frenched, fat caps trimmed
4 cups fresh mint leaves 2 cups fresh cilantro leaves, with some tender stems
1/2 cup slivered almonds, toasted
1 teaspoon kosher salt
4 green onions, green and light green parts only, roughly chopped
1 clove garlic, roughly chopped
1 Fresno cl, seeded, deveined and roughly chopped
1 1/2 cups extra-virgin olive oil 1/2 lemon, juiced
Instructions: For the lamb: Preheat the oven to 250 degrees F. In a small bowl, combine the salt, pepper, coriander, cumin and fennel. Drizzle the olive oil over both sides of the racks of lamb, then evenly apply the dry rub all over the lamb. Using a sharp knife, make cuts between each of the rib bones on the back sides of the racks to allow the straight racks to be flexible and formed into a crown. Tie the 2 racks together where they meet. Lift them so that the bare bones point upward and fashion them into a crown, then secure by tying twine around the bottom and midsection. Place the crown roast onto a rack set in a rimmed baking sheet. Roast until a thermometer inserted into the meat (avoid touching bone) registers 110 degrees F, 50 minutes to 1 hour. For the pesto: Into the bowl of a food processor fitted with the blade attachment, add the mint, cilantro, almonds, salt, green onions, garlic and cl. Pulse, scraping down the sides of the bowl with a rubber spatula as necessary, until finely chopped. With the machine running, add 3/4 cup of the olive oil in a steady stream. Pour the pesto into a bowl. Add the remaining 3/4 cup olive oil and the lemon juice. Season to taste. Cover with plastic wrap and set aside, or refrigerate (bring to room temperature 30 minutes prior to serving the lamb). Remove the lamb from the oven and raise the oven temperature to 500 degrees F. Place a sheet of foil over the bones to keep them from burning. Roast the lamb until a meat thermometer inserted into the thickest part of a chop reaches 125 degrees F for medium-rare or 135 degrees F for medium, an additional 10 minutes. Tent the lamb with foil and allow to rest for 10 minutes. Remove the twine and carve into chops; serve with pesto on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 55557,"Herb Steamed Lamb 1 rack baby lamb ribs 1 bunch fresh thyme flowers Sea salt 1 tablespoon butter 2 cups chicken or vegetable stock 1 small piece pine tree bark, presoaked in water 1 bunch fresh thyme 1 bunch fresh bear's garlic Bear's Garlic Pesto, for serving, recipe follows Primrose flowers, for serving Sea salt Ice water, for chilling 1 bunch bear's garlic Olive oil, for drizzling Instructions: Sprinkle a generous amount of salt onto the lamb. Melt the butter in a pan over medium-high heat. Cook the lamb evenly, 2 to 3 minutes per side. The outside should be golden brown, and the inside still pink. Save the leftover juice in the pan.
Bring the chicken stock to a simmer in a large pot over medium heat, then add the bark and thyme. The bark should be placed on top of the thyme so that it is above the liquid. Now place the lamb on top of the bark so it will be steamed and not submerged in the stock. Cover the pot and let the lamb steam, about 3 minutes. Add the thyme flowers and bear's garlic. Cover and steam again, about 10 minutes, and then let it rest for 2 to 3 minutes. Slice the lamb evenly along each rib to make lamb chops. Place the ribs on plates with dollops of Bear's Garlic Pesto and pour a little bit of the leftover juice over the lamb. Garnish with primrose flowers.
Bring a small pot of water to a boil and add a pinch sea salt. Prepare a separate bowl of ice water and set aside. Blanch half the garlic in the boiling water for about 5 seconds, and then dip it in ice water for about 2 seconds. Squeeze the excess liquid from the leaves with your hands and place in a food processor with the remaining fresh garlic. Drizzle a generous amount of olive oil into the food processor with a pinch of salt. Process on high speed until coarsely ground, 5 to 10 seconds. Transfer the mixture to a sieve and press the liquid through into a bowl using a ladle.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 55558,"Chicken and Peaches 2 tablespoons butter 4 peaches, thickly sliced or halved 1/2 lemon 1 1/2 tablespoons EVOO 4 pieces boneless, skinless chicken thighs 2 pieces boneless, skinless chicken breast Salt and pepper 1 shallot, chopped
1 (2-inch) piece ginger, grated or minced 3/4 cup chicken stock 2/3 cup peach preserves 2 teaspoons hot sauce, such as Frank's Red Hot 2 tablespoons Worcestershire sauce Instructions: Heat a skillet with butter over medium heat. Add peaches and the juice of 1/2 lemon, cook until tender and lightly golden, 10 minutes. Turn off heat. While peaches cook, heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium high to high heat. Cut chicken breast pieces in half across the center of each breast to make 4 equal portions. Add chicken breasts and thighs to pan, season with salt and pepper. Cook 12 minutes, remove to plat and cover with foil.
Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 55559,"Homemade Bread and Butter Pickles 5 pickling cucumbers (about 4 inches long) 4 slices fresh horseradish, peeled and cut into 1/2-inch slices 4 sprigs fresh dill weed 1 cup white vinegar 1 cup sugar 3 cups water 4 cloves garlic, peeled 2 tablespoons pickling spice 2 teaspoons turmeric Kosher salt and freshly ground black pepper Instructions: Wash cucumbers, slice into 1/4-inch thick rounds, and place in a heated, sterilized mason jar with horseradish and fresh dill weed. Set a large pot over medium heat and add vinegar, sugar, water, garlic and pickling spices. Bring the brine to a boil then pour over cucumbers and horseradish in still-hot mason jar and seal lid. Allow to cool to room temperature before refrigerating. You can serve once chilled, but for best flavor serve after the pickles have been left overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 55560,"Peppered Beef Tenderloin with Merlot 1 5-pound center-cut beef tenderloin, tied Kosher salt 4 tablespoons prepared coarsely ground peppercorn spice medley 3 tablespoons vegetable oil 10 unpeeled shallots 2 tablespoons extra-virgin olive oil 5 tablespoons unsalted butter, softened 3 medium shallots, peeled and sliced 1 750-milliliter bottle Merlot 2 cups vegetable broth 1/4 cup all-purpose flour Kosher salt Freshly ground black pepper Instructions:

1. For the beef: Preheat the oven to 450 degrees F. Set a rack in a roasting pan. Heat a large skillet over medium-high heat until hot. While the pan heats, pat the meat dry and season it generously with salt. Roll the tenderloin in peppercorn mixture to coat, making sure to press the ends in mixture as well. Add vegetable oil to the skillet and heat just until smoking. Brown the meat all over, turning as each side reaches a deep mahogany, about 8 minutes in all. While the meat browns, toss the unpeeled shallots with the olive oil and scatter them in the roasting pan. Transfer the meat to the rack (save the skillet) and roast until an instant-read thermometer inserted in the center registers 125 degrees F, about 30 minutes. Let the meat rest for 10 minutes before carving.
2. For the sauce: Wipe any burned bits from the skillet. Add 1 tablespoon of the butter and the sliced shallots to the skillet and cook over high heat until tender, about 2 minutes. Add wine and vegetable broth and scrape the brown bits from the bottom of the skillet with a wooden spoon. Bring to a brisk boil and cook until reduced by about half. Meanwhile, in a small bowl make a paste with remaining 4 tablespoons butter and the flour. Whisk the butter mixture into the reduced wine mixture a little bit at a time. Return to a full boil and cook until thickened, about 2 minutes. Season with salt and black pepper to taste.
3. Slice the beef and arrange it on a platter with the roasted shallots. Drizzle some sauce over the meat and serve, passing the remaining sauce.
   ","[Merlot, Cabernet Sauvignon, Syrah, Pinot Noir]

" 55561,"Tortilla Breakfast Wrap 2 large eggs Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter One 8-inch whole-wheat tortilla 1/3 cup lightly packed baby spinach 2 slices American cheese 2 thin slices deli Black Forest ham Instructions: Combine the eggs with a pinch of salt and several grinds of pepper in a small bowl and whisk to combine. Melt the butter in a medium nonstick skillet over medium heat. Pour in the egg mixture and swirl the skillet to coat the bottom. Working quickly, dip the tortilla in the eggs, then flip it over and place it back in the skillet (both sides should be coated in egg). Season with another pinch of salt.
Continue to cook the eggs until they are completely set on the bottom, 1 to 2 minutes. Slide a large rubber or silicone spatula under the tortilla and flip the whole tortilla and egg over in one single motion. Scatter the spinach on the half of the tortilla that's closest to you, then top with the cheese and finally the ham. Continue to cook until the bottom is golden brown, about 1 minute more. Remove from the heat and slide onto a plate.
Starting with the side that has all the filling, start rolling the tortilla into a tight wrap or burrito. Keep the seam side facing downward so the wrap stays closed. Cut in half crosswise and serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 55562,"Honey Citrus Southern Iced Tea 7 bags black tea, such as Luzianne or Lipton 1/2 cup honey 4 kumquats, sliced into rounds, optional
2 key limes or 1 regular lime, sliced into rounds
1 lemon, sliced into rounds
Fresh mint leaves, for garnish Instructions: Bring 4 cups water to a simmer in a saucepan. Remove from the heat, add the tea bags and let steep for 8 minutes. Remove the tea bags and stir in the honey. Let cool. Add the sweetened tea to a pitcher along with 2 cups ice and another 4 cups water; stir. Add the sliced kumquats (if using), key limes and lemon. Pour into glasses over ice and garnish with mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 55563,"Dark Chocolate Bark 1/2 cup broken mini pretzel twists 1/2 cup coarsely broken rippled potato chips 1/4 cup coarsely chopped lightly salted peanuts 1 2/3 cups (10-oz. pkg.) NESTLE? TOLL HOUSE? Dark Chocolate Morsels Instructions: LINE baking sheet with wax paper. COMBINE pretzels, chips and peanuts in small bowl. MICROWAVE chocolate in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Stir in half of snack-peanut mixture. POUR onto prepared baking sheet. Spread mixture to desired thickness. Sprinkle with remaining snack-pretzel mixture. Tap sheet several times to spread chocolate and settle pretzels. Refrigerate for 30 minutes or until firm. Break into pieces. Store in airtight container at room temperature. Best when eaten within 24 hours. ","[Malbec, Cabernet Sauvignon, Merlot, Zinfandel]" 55564,"Orecchiette Pasta Carluccio's Way Salt 2 large bunches broccoli rabe, washed, trimmed and stems split 2 large bunches broccoli rabe, washed, trimmed and stems split
1 pound orecchiette pasta
6 tablespoons extra-virgin olive oil
1 pound fresh Italian sausage, removed from casings and crumbled 4 cloves garlic
Pinch crushed red pepper flakes, optional
1 can cannellini beans, drained and rinsed 1 cup vegetable stock
1/4 cup grated Parmigiano-Reggiano
Freshly ground black pepper Instructions: In a large pot, bring 5 to 6 quarts (20 to 24 cups) of water to a boil and add salt to taste. Prepare an ice water bath. Blanch the broccoli rabe in the boiling water for 1 to 2 minutes. Remove with a slotted spoon and transfer to the ice bath to stop the cooking process and keep it nice and green. When cooled, drain the broccoli rabe and pat dry. Return the same water to a boil and salt again. Cook the orecchiette in the boiling water according to the package instructions, reserving 1 cup of the pasta water before draining it. While the pasta is cooking, add the extra-virgin olive oil to a large skillet and heat. Add the crumbled sausage, garlic and crushed red pepper flakes and cook 2 to 3 minutes. Add the cannellini beans and broccoli rabe and continue to cook another 2 to 3 minutes. Add the vegetable stock and cook until the liquid is reduced by half. Drain the cooked pasta, add it to the skillet with the other ingredients and let the flavors come together by cooking for another 3 to 4 minutes. Moisten with some of the reserved pasta water if needed. Sprinkle with the grated cheese and freshly ground pepper to taste. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 55565,"Roasted Yukon Potatoes with Rosemary 6 to 8 medium (about 1 1/2 pounds), Yukon gold potatoes, cut in wedges 8 cloves garlic, left in their skins 1 tablespoon chopped fresh rosemary leaves 3 tablespoons extra-virgin olive oil Kosher salt freshly ground black pepper Instructions: Preheat oven to 425 degrees F. Toss the potatoes, garlic, and rosemary with the oil, salt and pepper on a baking sheet. Arrange potatoes cut side down and roast until fork tender, 20 to 25 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55566,"Crawfish Fettuccini 1/4 cup finely chopped celery 5 cloves garlic 1 medium onion, finely chopped 1 bell pepper, finely chopped 1 stick butter 2 pounds Louisiana crawfish tails
Kosher salt and freshly ground black pepper 16 ounces egg yolk noodles 2 cups grated cheese, such as Velveeta Instructions: Preheat the oven to 350 degrees F. Saute the celery, garlic, onions and bell peppers in the butter. Sprinkle the crawfish tails with salt and black pepper, and then stir into the vegetables and cook until tender. Meanwhile, cook the noodles in boiling salted water, and then drain. Stir into the crawfish mixture, along with the cheese. Pour the mixture into a 13-by-9-inch baking dish and bake for 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55567,"Mac and Cheese Minestrone 1 (14-ounce) package Del Monte? Recipe Ready Mirepoix Soup Starter 1 (48-ounce) box Market Pantry? Reduced Sodium Chicken Broth 1 (19-ounce) package cauliflower florets, chopped 1 (15-ounce) can cannellini beans, rinsed and drained 2 cups elbow macaroni 1 cup heavy cream 1 cup shredded Parmesan cheese Instructions:

1. In a large saucepot, bring the mirepoix, broth, and 2 cups water to a boil. Reduce the heat to simmer until the vegetables are crisp-tender, about 10 minutes.
2. Stir in the cauliflower, beans, and macaroni. Cook, stirring occasionally, until the noodles are just tender, about 8 minutes.
3. Stir in the cream and divide among serving dishes. Top with the cheese and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chianti]" 55568,"Fried Brussels Sprouts with Creamy Mustard and Cider Dressing 2/3 cup creme fraiche 1/3 cup whole-grain mustard
   2 tablespoons cider vinegar
   1 tablespoon honey
   Kosher salt and freshly cracked black pepper
   1/2 cup canola oil
   4 cups sliced Brussels sprouts (quartered or cut into sixths, depending on size) Instructions: In a small mixing bowl, whisk together the creme fraiche, mustard, vinegar and honey. Season with salt and pepper and set aside. In a straight-sided shallow saute pan, heat the canola oil over medium-high heat. Add the Brussels sprouts; they should begin to sizzle and fry immediately. Continue to cook, rotating the Brussels sprouts on all sides, until crispy, about 5 minutes. Drain the Brussels sprouts and toss in enough vinaigrette to dress them. Season with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 55569,"Red Potato Salad with Dijon Dressing 1 pound red potatoes, scrubbed, but not peeled 1 tablespoon honey 1 tablespoon Dijon mustard 1 tablespoon whole grain mustard 1 tablespoon olive oil 1 1/2 teaspoons cider vinegar 2 scallions, green and white parts, sliced 1 rib celery, diced 2 tablespoons chopped fresh dill Salt and pepper Instructions: Dice the red potatoes into 1/2-inch cubes and place in a pot of cold water. Bring the potatoes to a simmer over high heat and cook until tender, about 10 minutes. Once the potatoes are tender, when pierced with a knife, drain and transfer to a large bowl. To the bowl with the potatoes add the honey, mustards, oil and vinegar. Add the scallions, celery and dill, then toss everything with the honey mustard dressing. Season with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55570,"Peach Caprese Salad with Balsamic Cherries 1 cup cherries (about 22 cherries), pitted and cut into quarters 2 tablespoons aged balsamic vinegar or balsamic reduction
   1 tablespoon olive oil, plus more for drizzling
   1 small shallot, minced
   Kosher salt and freshly ground black pepper 5 peaches
   One 6-ounce log mozzarella
   12 fresh basil leaves, cut into chiffonade strips Instructions: Combine the cherries, balsamic, oil, shallot and some salt and pepper in a bowl. Let sit in the fridge for 30 minutes. Cut the peaches in half and remove the pits. Cut lengthwise into slices. Slice the mozzarella 1/2-inch thick. Layer the peaches and mozzarella on a serving plate, alternating one after the other. Spoon the relish over the top, then sprinkle with salt and drizzle with olive oil. Scatter the basil over the top. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 55571,"Snapper Escabche 3 tablespoons vegetable oil, plus more for brushing and for the grill 3 cloves garlic, minced 1 1-inch piece ginger, peeled and cut into thin matchsticks 1/2 cup coconut or rice wine vinegar 1/2 cup pineapple juice 3 tablespoons fish sauce 1/4 cup packed light brown sugar 1/2 cup ketchup 1 bunch scallions 2 red bell peppers, cut into quarters Kosher salt and freshly ground pepper 4 4- to 5-ounce skin-on red snapper fillets 2 cups cooked jasmine rice Instructions: Preheat a grill to medium high. Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Add the garlic and ginger and cook, stirring, until softened, about 2 minutes. Whisk in the vinegar, pineapple juice, fish sauce, brown sugar and ketchup. Bring to a steady simmer and cook until reduced by almost half, about 10 minutes. Meanwhile, combine the scallions and bell peppers in a medium bowl with the remaining 1 tablespoon vegetable oil. Season with salt and pepper and toss. Grill until well marked and tender, about 2 minutes per side for the scallions and 3 minutes per side for the peppers. Score the skin side of the snapper fillets, making a few small slashes. Pat dry. Brush both sides of the fillets with vegetable oil and season with salt and pepper. Lightly oil the grill grates. Grill the fish skin-side down, covered, until it\u2019s cooked around the edges, 3 to 4 minutes. Flip and cook through, 3 to 4 more minutes. Cut the scallions into 3-inch pieces and cut the peppers into 1/4-inch strips. Divide the vegetables and fish among plates. Pour some of the sauce on top and serve the rest on the side. Serve with the rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 55572,"Chicken Curry in a Hurry 2 tablespoons salted butter 4 cloves garlic, minced
1 medium yellow onion, finely diced
1 sweet potato, peeled and finely diced
1 tablespoon curry powder
One 13.5-ounce can coconut milk
1 cup chicken broth
2 tablespoons honey, plus more to taste
1/4 teaspoon kosher salt, plus more to taste
1 rotisserie chicken, meat pulled and skin and bones discarded
1/4 cup fresh cilantro leaves, chopped, plus whole leaves, for garnish A few dashes of hot sauce, such as sriracha 1/2 lime, juiced, plus 6 lime wedges, for serving 1/2 small mango, diced, for garnish
Instructions: Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering. Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice. Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges. ","[Sauvignon Blanc, Pinot Grigio, Chenin Blanc, Vermentino]" 55573,"Stuffing for Sunday Start-Up Leg of Lamb 4 tablespoons butter 1/4 cup finely minced onion 1/4 pound finely chopped mushrooms 1 teaspoon minced garlic 2 teaspoons fresh rosemary 1 cup soft bread crumbs 1/2 cup pitted Nicoise olives 1/4 cup minced parsley Salt and pepper Instructions: Melt 4 tablespoons butter. Saute onion for about 5 minutes or until tender. Add the mushrooms and saute for another 5 minutes or until tender. If they give off a lot of water, then reduce over high heat until mushrooms are dry. Add the garlic, rosemary and bread crumbs and remove from heat. Season with olives, parsley and then with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 55574,"Toasted Pita Triangles 1 loaf pita bread Instructions: Preheat the oven to 350 degrees. Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 55575,"Coconut Matcha-Cream Pie 1 1/4 cups all-purpose flour, plus more for rolling the dough 1 1/2 teaspoons granulated sugar 1/4 teaspoon kosher salt 1 stick (8 tablespoons) cold unsalted butter, diced 1 large egg, lightly beaten 1/2 cup granulated sugar 3 tablespoons cornstarch 1 tablespoon matcha tea powder, such as Kenko or The People's Republic of Tea, sifted 1 teaspoon kosher salt 2 cups unsweetened coconut milk 4 large egg yolks 2 tablespoons cold unsalted butter, diced 1 cup sweetened shredded coconut 1/2 teaspoon vanilla extract 1 cup heavy cream, chilled 1/2 teaspoon vanilla extract 6 tablespoons plus 1 teaspoon confectioners' sugar, sifted 1/8 teaspoon matcha tea powder
Instructions: For the dough: In a medium bowl, whisk together the flour, granulated sugar and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to 1 tablespoon more cold water over the mixture. Form the dough into a ball, then flatten into a disk. Wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour. On a lightly floured surface, roll the disk with a rolling pin into a 12-inch circle about 1/8 inch thick. Transfer the dough to a 9-inch pie place, preferably glass, and trim the edges, leaving about 1 extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes. Position an oven rack in the center and preheat the oven to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment paper to remove the beans. Return the shell to the oven and continue baking until the pie shell is lightly golden brown, about 10 minutes more. Cool on a rack. For the filling: Whisk the granulated sugar, cornstarch, matcha and salt together in a small saucepan until evenly combined. Pour in the coconut milk and egg yolks and whisk until smooth. Set the pan over medium heat and cook, stirring steadily with the whisk, until the mixture thickens and begins to bubble, about 7 minutes. Continue cooking the filling, whisking constantly, for 30 seconds.
Remove the pan from the heat and, while whisking, stir in one piece of butter at a time, waiting until each piece absorbs into the pudding before adding the next. Whisk in the shredded coconut and vanilla, then scrape the filling into the cooled pie shell, smoothing the top. Press a sheet of plastic wrap on the surface of the filling to prevent a skin from forming. Refrigerate the pie until the filling sets, at least 4 hours or up to overnight. Make the topping: Whisk the cream, vanilla and 6 tablespoons confectioners' sugar in a large bowl until stiff peaks form. Scrape the whipped cream onto the pie and spread it evenly over the top, creating peaks and valleys with a spoon.
Combine the matcha and the remaining teaspoon confectioners' sugar in a bowl. Place the matcha sugar in a small sieve and dust some of it over the top of the pie before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55576,"Spinach Salad with Dried Cranberries, Walnuts and Pomegranate Vinaigrette 1/2 cup pomegranate juice 2 tablespoons white wine vinegar 2 tablespoons olive oil 2 teaspoons Dijon mustard Salt and ground black pepper 6 cups baby spinach leaves 1/3 cup dried cranberries 1/3 cup walnut pieces Instructions: In a small container with lid, combine pomegranate juice, vinegar, oil, and Dijon. Seal and shake to combine. Season, to taste, with salt and pepper. Place spinach on a serving platter and top with cranberries and walnuts. Pour vinaigrette over spinach and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 55577,"Aquavit Caraway Spritzer 2 tablespoons caraway seeds 1/2 cup sugar
4 ounces aquavit
2 tablespoons fresh orange juice, plus 2 half-rounds of orange, for garnish
1 tablespoon lemon juice
About 3/4 cup cold club soda
Instructions: Add the caraway seeds to a dry saucepan and toast until lightly fragrant, about 1 minute. Add the sugar and 1/2 cup water and bring to a simmer, stirring until the sugar is dissolved. Turn off the heat and let steep until cool. Strain and discard any solids. Fill a cocktail shaker and 2 rocks glasses with ice. Add the aquavit, orange juice, lemon juice and 2 tablespoons caraway syrup to the shaker and shake vigorously (save the remaining syrup for another use). Pour the drink into the glasses and top with club soda. Garnish with the orange half-rounds. ","[Aquavit, Gin, Cucumber Vodka, Prosecco]" 55578,"Chicken Rice Soup 3 boneless, skinless chicken breasts Olive oil, for drizzling 1/4 teaspoon ground thyme
Salt and freshly ground black pepper 2 tablespoons butter
3 stalks celery, finely diced
2 carrots, finely diced
1 onion, finely diced
1 red bell pepper, finely diced
2 sprigs fresh thyme, leaves only Pinch turmeric
8 cups low-sodium chicken broth
2 cups long-grain rice Minced fresh parsley, for serving Instructions: Preheat the oven to 400 degrees F. Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside. In a pot over medium heat, melt the butter and saute the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes. Prepare the rice according to the package instructions; keep warm. Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 55579,"Cast-Iron Berry Crisp Unsalted butter, for the pan 3 cups fresh blueberries and/or blackberries 3 cups fresh raspberries 3 cups fresh strawberries, quartered 1/3 cup granulated sugar 1/3 cup all-purpose flour
Grated zest of 1 lemon 3 tablespoons aged balsamic vinegar 1/2 cup granulated sugar 1/2 cup packed light brown sugar 3/4 cup all-purpose flour 3/4 cup old-fashioned oats 1 teaspoon ground cinnamon Pinch of salt 1 stick cold unsalted butter, cut into small cubes Instructions: Prepare the berries: Preheat the oven to 375 degrees F. Grease a 12-inch cast-iron skillet with butter and set aside. In a mixing bowl, combine the berries, granulated sugar, flour, lemon zest and balsamic vinegar. Pour into the pan and smooth into an even layer. Make the topping: In another mixing bowl, mix both sugars, the flour, oats, cinnamon and salt. Cut in the butter until you have a coarse crumb and the flour is fully hydrated. Sprinkle this mixture evenly and loosely over the top of the berries. Bake, uncovered, until golden brown, crisp and bubbling, 35 to 40 minutes. Remove from the oven and let sit at least 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55580,"Kourabiedes: Greek Festive Cookies 1 cup slivered almonds 1 1/2 pounds fitini butter or 6 sticks unsalted butter 1 cup powdered sugar 1 1/2 teaspoons vanilla extract (Optional: 1/2 teaspoon ground gum powder from Hios Island in Greece) 1/4 cup rose water 1/4 cup ouzo 1 large egg 2 egg yolks 3 teaspoons baking powder 4 pounds all-purpose flour 2 cups powdered sugar 1/4 cup water 1/2 cup rose water Instructions: Preheat oven to 350 degrees F. Grease a large baking sheet lightly with butter or cooking spray. Fry or bake slivered almonds until a light golden brown. Beat butter in blender or with a hand mixer on high for 20 to 30 minutes until white, light and creamy. Add the egg and yolks one at a time mixing well to incorporate. Add 1 cup powdered sugar, vanilla, optional gum powder, rose water, ouzo and then almonds. Next sift together baking powder and flour. Slowly add to mixture, The final dough should be soft and easy to work with. So now form them into small balls -- about a fist-full. Form like dumplings and imprint thumb on all sides of the cookie. Bake for 10 to 20 minutes until light golden brown. Immediately splash with hand a mixture of 1/4 cup water and 1/2 cup rose water. Finally, place cookies on a serving tray and use a sifter to sprinkle powdered sugar on cookies until coated. Then say, \Hopa\ and enjoy with friends and family!!! ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 55581,"Green Chili Sloppy Joses with Refried Bean Dip and Chips 1 tablespoon olive or vegetable oil 2 cloves garlic, chopped 1 jalapeno pepper, seeded and chopped 1 small onion, finely chopped Kosher salt 1/2 teaspoon cayenne pepper 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon paprika One 15-ounce can vegetarian spicy refried beans Tortilla chips, for dipping 4 poblano or 6 green New Mexico cl peppers 4 large tomatillos, husked and rinsed 1 jalapeno pepper, stemmed 3 tablespoons honey Juice of 1 lime Kosher salt 2 tablespoons olive or vegetable oil 2 pounds ground pork Freshly ground pepper 4 cloves garlic, finely chopped 1 medium red onion, finely chopped, plus more for serving 2 tablespoons Worcestershire sauce 2 teaspoons ground coriander 2 teaspoons ground cumin 1 teaspoon dried oregano 1 cup lager beer 8 soft sandwich rolls 1 cup shredded Swiss cheese 1 cup shredded pepper jack cheese 1 cup chopped dill pickles or sweet bread and butter pickles, optional Instructions: For the bean dip: Heat the oil in a small skillet over medium heat. Add the garlic, jalapenos and onions and season with salt; stir for a few minutes to soften. Add the cayenne, coriander, cumin and paprika and cook, stirring, until fragrant. Add 1 cup water and bring to a boil. Transfer to a food processor, add the beans and puree until smooth. Store the dip in an airtight container in the refrigerator until ready to serve. (The dip can be served hot or cold.)
For the green chili sloppy joses: Heat the broiler. Arrange the poblanos, tomatillos and jalapeno on a baking sheet and broil, leaving the oven door slightly ajar to allow steam to escape, turning occasionally with tongs, until charred on all sides. Place the poblanos in a bowl, cover and let cool. Place the tomatillos and jalapeno in the cleaned food processor. Peel and seed the poblanos and add to the food processor along with the honey and lime juice. Season with salt and puree until smooth, adding a splash of water if needed.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the ground pork and sprinkle with salt and pepper. Cook, crumbling the pork with a spoon, until browned. Stir in the garlic and onions, then add the Worcestershire sauce, coriander, cumin and oregano. Deglaze with the beer, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon, 1 minute. Stir in the poblano-tomatillo puree and adjust the seasonings.
Spoon the pork mixture onto the rolls and top with the shredded cheeses, red onions and pickles if using. Serve the sandwiches with the bean dip and tortilla chips. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 55582,"Pressure Cooked Chicken Posole with Avocado Tomatillo Salsa 1 whole chicken 8 cups chicken stock Juice of 2 limes, lime rinds reserved (see Cook's Note) 2 cloves garlic, crushed 2 tomatillos 1 tablespoon dried chili powder 1 teaspoon dried oregano 2 ancho chiles Salt and freshly ground pepper 4 cups hominy 3 tomatoes, small dice 1 avocado, small dice 1 jalapeno 1 medium red onion, small dice 1 tomatillo, small dice 3 tablespoons chopped fresh cilantro 2 tablespoons olive oil Juice of 2 limes Salt and freshly ground pepper Diced onion Shredded lettuce Shredded cabbage Lime wedges Instructions: For the chicken: In pressure cooker, combine the chicken, chicken stock, lime juice, garlic, tomatillos, chili powder, oregano, ancho chiles and add some salt and pepper. Cover and cook for 25 minutes on full pressure over high heat. Carefully remove the pressure cooker lid. While the pot is still on the stove, add the hominy and cook for 3 to 5 minutes. Taste and adjust seasoning if needed. Remove the chicken from the bone and discard the bones. Ladle the pasole in bowls, ensuring that each bowl has a hearty helping of chicken and hominy! For the salsa: Combine the tomatoes, avocado, jalapeno, red onion, tomatillo, cilantro, olive oil and lime juice in a large bowl and mix well. Season with salt and pepper. Serve the chicken posole with the salsa, diced onion, shredded lettuce and cabbage, a squeeze of lime juice, and any other veggies you may feel inclined to add. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 55583,"Chicken Karage 1 cup togarashi 1 cup potato starch
1/4 cup minced garlic 1/4 cup minced ginger
1/4 cup sake
1/4 cup soy sauce
1 large egg
1 pound chicken, diced
Vegetable oil, for frying
Instructions: Mix together the potato starch, togarashi, garlic, ginger, sake, soy sauce and egg in a large bowl. Add the chicken and toss to coat fully. Heat a large saucepan with about 2 inches of vegetable oil and heat over medium-high heat to about 375 degrees F. Add the chicken and cook until golden brown and cooked through. ","[Sauvignon Blanc, Riesling, Pinot Grigio]" 55584,"Chicago Beef Kebabs with Giardiniera and Gremolata 2 cups 1/4-inch slices red bell peppers 1 cup 1/4-inch-thick half-moons carrots 1 cup cauliflower florets
3 jalapenos, stemmed, seeded and sliced into 1/4-inch rounds
2 tablespoons plus 2 teaspoons kosher salt
1 cup white vinegar
6 cloves garlic, smashed
4 bay leaves
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup extra-virgin olive oil 2 1/2 pounds top round, cut into 1-inch cubes Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 cup dry California red wine
1/4 cup extra-virgin olive oil 2 teaspoons granulated garlic
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon cl flakes
1/2 cup toasted pine nuts 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh oregano
Zest of 1 lemon
Instructions: For the giardiniera: Place the bell peppers, carrots, cauliflower and jalapenos in a large bowl. Stir in 2 tablespoons of the salt and toss. Fill with enough cold water to cover, then place plastic wrap or foil over the bowl, and refrigerate overnight. In a medium saucepan set over medium-high heat, add the vinegar, garlic, bay leaves and the remaining 2 teaspoons salt. Bring to a boil then reduce the heat and simmer for 3 to 4 minutes. Drain the vegetables from the salt water and then add to the brine. Bring back to a boil, then reduce the heat to a simmer and cook until the vegetables are al dente, 8 to 10 minutes. Add the parsley and olive oil, and mix well to incorporate. Marinate at room temperature for 1 hour then chill in refrigerator until ready to use. For the kebabs: Preheat the grill to medium-high heat. Sprinkle the meat with salt and pepper. In a large bowl, add the wine, olive oil, granulated garlic, dried basil, onion powder, dried oregano and cl flakes, and then sprinkle with some salt and pepper. Mix to combine. Add the meat and toss to coat evenly. Cover with plastic wrap and marinate at room temperature for 1 hour. Drain the meat from the marinade. Thread 4 cubes of meat onto a skewer, leaving 2 inches of space at the base. Repeat for the remaining meat and skewers. Sprinkle the skewers with salt and pepper, then grill until well caramelized, 5 to 6 minutes on each side. Transfer the kebabs to a large serving platter. Strain the giardiniera through a fine mesh sieve. For the gremolata: In a small bowl, combine the pine nuts, basil, oregano and lemon zest. Sprinkle the giardiniera over the kebabs and top with gremolata to serve. ","[Barolo, Chianti, Tempranillo, Grenache Blanc]" 55585,"Fresh Fruit Margaritas 1/2 cup whole milk ricotta cheese 2 tablespoons sugar substitute (recommended: Splenda) 1 ounce dry Champagne, optional 1/2 cup small cantaloupe balls 1/2 cup small honeydew melon balls 1/3 cup blueberries 1/2 cup strawberries, sliced 2 tablespoons unsweetened coconut, shredded 1/3 teaspoon lemon zest 1 tablespoon chopped pecans Strawberries and blueberries, for garnish Instructions: In a bowl, mix together the ricotta and 1 tablespoon sugar substitute. In a separate bowl, combine the Champagne with the fruit and 1 tablespoon sugar substitute. Dampen the rims of 6 margarita glasses and roll in the shredded coconut to adhere around the rim. Place a couple tablespoons of fruit mixture in each glass, and top with a dollop of the ricotta mixture. Sprinkle with the lemon zest and pecans. To garnish, stick a frill or sword pick with a strawberry and a couple blueberries on it in the top. There's a 1 drink limit! ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 55586,"Pinkbox Doughnut's Doughnut Glaze 1/4 cup whole milk 1 teaspoon vanilla extract 2 cups powdered sugar Instructions: Combine the milk and vanilla in a saucepan. Heat over low heat until warm, and then sift in the powdered sugar. Slowly whisk until well blended, and then remove the glaze from the heat. Set over a bowl of warm water to keep warm, and then dip doughnuts into the glaze. ","[Chardonnay, Moscato, Riesling]" 55587,"Callaloo 1 tablespoon butter 1 small onion, diced
1 carrot, julienne
1 teaspoon diced Scotch bonnet 2 pounds callaloo, leaves stripped from the stems
1 teaspoon all-purpose seasoning
1 teaspoon ground black pepper
3 cloves garlic, minced
2 green onions, diced
1 tomato, chopped
Instructions: Add butter to a saute pan with onions, carrots and Scotch bonnet on a medium heat. Saute vegetables for 2 minutes. Add callaloo, all-purpose seasoning and black pepper. Cover and steam for 4 minutes. Add garlic, green onion and tomatoes. Cook until callaloo is tender, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 55588,"Instant Pickled Vegetables Fine sea salt or kosher salt 1 head purple cauliflower, cut into florets
2 carrots, peeled and sliced into 1/4-inch discs