Instructions: In large skillet or a wok heat the vegetable oil until hot. Add the shrimp, onion, carrot, cabbage and mushrooms and quickly stir fry while combining the ingredients. Add the pepper flakes, sesame oil, soy sauce, vinegar and sugar, adjust the seasoning and pour out onto a cookie sheet to cool. When the mixture is cool begin making the dumplings by laying out one wonton, brush the edge with water, put 1 teaspoon of the filling into the middle and fold the edge over on the diagonal to from a packet. Trim the edges to eliminate the square corners. Dust the finished dumplings with a light coating of cornstarch to prevent sticking before cooking. Refrigerate until ready to cook. To cook the finished dumplings, bring water to a boil in a large skillet in which a steamer basket may be nestled. When the water is boiling, insert the basket with the dumplings and steam for 6 minutes or until fully cooked. The dough will change color and texture when cooked. Serve with sweet mustard dip. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58094,"Panna Cotta 4 ounces heavy cream 10 ounces milk 1/2 cup sugar 1 vanilla bean, split in half lengthwise, scrape inside 2/3 cup fresh ricotta, recipe follows 2 1/2 gelatin leaves or 1 1/4 teaspoons gelatin powder, bloomed in a bowl of tap water 1/2 cup heavy cream, whipped 2 tablespoons minced Sweet Preserved Lemons, recipe follows 1 pound assorted fresh berries 2 cups Fresh Raspberry Puree, recipe follows 6 cups whole milk 6 ounces yogurt 6 ounces heavy cream Pinch of salt 10 lemons, preferably Meyers, halved crosswise, juice and pith removed Water, for blanching 1 pound sugar 2 baskets raspberries 1/2 cup sugar Lemon juice, to taste Instructions: In a saucepan, combine the heavy cream, milk, sugar, and vanilla bean. Bring to a boil. Turn off heat and whisk in ricotta. Strain into a bowl over ice. Drain the gelatin and slowly whisk into the cooling mixture. Allow to cool to room temperature. Slowly fold in the whipped cream. Lastly, fold in the minced Sweet Preserved Lemons. Arrange 1/4 cup of mixed berries in the bottom of a chilled martini glass. Repeat the process to 7 more glasses. Divide the cream evenly among the 8 glasses. Smooth the top and allow to chill at least 1 hour. Pour about 2 ounces of the Fresh Raspberry Puree or enough to cover the surface of the panna cotta. Chill at least 1 hour to allow to set completely. Serve chilled. In a pot, whisk together all above ingredients. Over medium heat, slowly bring the mixture to a boil. Once the mixture comes to a boil, turn off heat, stir once and allow to set for 2 minutes. Line a colander with a double thickness of cheesecloth. Slowly pour the mixture into it and let it drain for about 15 minutes, or until the cheese is thick. Transfer fresh ricotta into a non-reactive container. Keep refrigerated until needed. Yield: 1 1/2 cups Bring a pot of water to a boil. Blanch the cleaned lemon halves for 1 minute. Drain. Repeat the process 2 more times, making sure that you use fresh water each time. After the final blanching, drain the peels. In a saucepan, bring sugar and water to a boil and cook for 5 minutes. Add the blanched peels and cook for 5 minutes. Turn off heat and transfer to a covered container. Allow to cool in the refrigerator. This will keep for months in the refrigerator. Use as needed. Yield: 2 pounds Combine all the ingredients in a saucepan. Bring to a boil, and reduce until thickened. Strain. Use as needed. Yield: 2 cups ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 58095,"Zesty Turkey With Artichokes 2 cups frozen sliced carrots 1 can (14.5-ounce) diced tomatoes, cut up 1 can (13.75-ounce) quartered artichoke hearts, drained 1 medium onion, chopped 3/4 cup sliced black olives 8 whole peeled garlic cloves 1 boneless skinless turkey breast half Salt and ground black pepper 1 pound linguica sausage links, sliced 3/4 cup reduced-sodium chicken broth 1 can (6-ounce) tomato paste 1/4 cup white wine 1 tablespoon dried oregano Instructions: In a 5-quart slow cooker, stir together the carrots, tomatoes, artichoke hearts, onion, olives and garlic until combined. Sprinkle the turkey with salt and pepper to taste. Place the turkey and sausage on top of the vegetables in the slow cooker. In a medium bowl, whisk together the chicken broth, tomato paste, wine and oregano; pour over the turkey in the slow cooker. Cover and cook on low heat setting for 4 to 5 hours. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 58096,"Cauliflower with Red Pepper Ribbons 1 medium head cauliflower, cored and cut into florets 1 tablespoon lemon juice or white wine vinegar 1 to 2 tablespoons olive oil 1 small red pepper, seeded and cut into 1/4inch julienne Salt and pepper Instructions: Bring water to a boil and add lemon juice to prevent discoloration of the cauliflower. Add florets and boil until cauliflower is cooked through yet firm, 3 to 4 minutes. While cauliflower is steaming, heat the olive oil and saute the red pepper ribbons over high heat until slightly charred; remove from heat. When cauliflower is done, drain it well then toss with red pepper ribbons and season to taste with salt and pepper. ","[Ros, Vermentino, Grner Veltliner, Albari?o]" 58097,"Slow-Cooked Ham and Beans 2 tablespoons tomato paste 2 tablespoons Worcestershire sauce 2 teaspoons red pepper flakes 1 tablespoon hot paprika 1 4-to-5-pound bone-in picnic ham 1 pound dried butter beans or lima beans 1 bay leaf 4 sprigs thyme 1 28-ounce can whole fire-roasted tomatoes 1 bunch scallions, chopped 4 cloves garlic, minced Instructions: Combine the tomato paste, Worcestershire sauce, red pepper flakes and paprika in a 5-to-6-quart slow cooker. Add the ham, beans, bay leaf and thyme. Pour in 4 cups water; cover and cook on low, undisturbed, 8 hours. Pour the tomatoes into a bowl and crush them with your hands. Add the tomatoes and their juices, the scallions and garlic to the slow cooker. Cover and cook 30 more minutes. Remove the ham from the slow cooker and transfer to a cutting board to cool slightly before slicing. Set aside about one-third of the ham and 3 cups of the stewed bean mixture to make Ham Jambalaya. Serve the remaining ham with the bean mixture. Turn leftovers into Ham Jambalaya ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 58098,"Sunny's Meat and Potatoes Bundt Loaf 1 large russet potato, peeled and sliced on a mandoline into paper-thin, lengthwise slices 4 tablespoons salted butter, melted
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for the bundt pan 3/4 cup Italian seasoning breadcrumbs
1/2 cup finely chopped white onion 1/2 cup basil pesto
1/2 cup ketchup
Kosher salt and freshly ground black pepper
2 large eggs, beaten
2 pounds meatloaf blend (ground beef, pork, veal)
1 cup ketchup Kosher salt and freshly ground black pepper
2 tablespoons hot sauce
1/2 cup chopped fresh parsley
Instructions: For the potatoes: In a large bowl of cold water, add the potato slices and rest at room temperature, draining, rinsing and changing the water halfway through, for 30 minutes. For the loaf: Preheat the oven to 350 degrees F. Spray the inside bottom and sides of a nonstick bundt pan with cooking spray. In a large bowl, add the breadcrumbs, onion, pesto, ketchup, 2 teaspoons salt and plenty of black pepper. Stir to combine and whisk in the eggs. Add the meatloaf blend and gently mix to distribute the ingredients. Press the meatloaf into the prepared bundt pan and bake for 30 minutes. Line a baking sheet with aluminum foil. Remove the bundt pan and, using a medium bowl or liquid measure cup, gently tilt the pan and drain out the juices, reserving 1/2 cup. Place the foil-lined baking sheet on top of the bundt and, holding them together, flip them to unmold the loaf onto the baking sheet. Turn the oven up to 375 degrees F. Drain, rinse and dry the potatoes on a paper towel-lined plate. Wipe out the bowl and place the potatoes back in along with the melted butter, a pinch of salt and a few grinds of pepper. Gently mix to coat. Begin to layer the curved top of the loaf with the potato slices, overlapping them slightly around the loaf, covering the top and about one-third of the way down the side of the loaf all around. Return to the oven and continue to bake until the potatoes begin to curl and become slightly golden on the edges, about 30 minutes more. Rest 10 minutes, then transfer to a serving dish. For the glaze: In a medium saucepot on medium-high heat, add the 1/2 cup pan drippings, the ketchup, a pinch of salt and a few grinds of pepper. Bring to a simmer, lower the heat to medium and cook until the sauce thickens and reduces, 8 to 10 minutes. Remove from the heat, add the hot sauce and stir in the parsley. Pour over the loaf and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 58099,"Savory Cheese Palmiers 6 tablespoons grated parmesan cheese, divided 1/2 box (17.3-ounce) frozen puff pastry, thawed (recommended: Pepperidge Farms) 1 egg, lightly beaten 1 tablespoon water 1/4 cup shredded Italian cheese blend 1 teaspoon paprika Instructions: Sprinkle work surface with 1 tablespoon grated Parmesan.. Unfold thawed puff pastry sheet on Parmesan. Lightly beat egg with 1 tablespoon of water. Lightly brush puff pastry with egg wash. In a medium bowl, combine 2 tablespoons Parmesan, Italian cheese blend, and paprika. Sprinkle over surface of pastry sheet. Lightly press cheese into pastry. Fold top and bottom edges of pastry to the center. Next, fold pastry in half from left to right. Now, fold in half top to bottom. Wrap and freeze at least 30 minutes. Preheat oven to 400 degrees F. Line baking sheet with parchment paper; set aside. Cut 1/8-inch thick slices starting a the shortest edge. Sprinkle \faces\ of palmier with remaining parmesan cheese and lay \face\ up on prepared baking sheet, two inches apart. Bake in preheated oven for 20 minutes. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58100,"Chocolate Espresso Shortbread 2 cups (1 pound) unsalted butter at room temperature 1 1/4 cups granulated sugar 4 1/4 cups all-purpose flour 3/4 cup Dutch-process cocoa 1 teaspoon instant espresso powder 1/4 teaspoon salt Instructions: In the bowl of a heavy-duty mixer, beat the butter with the flat paddle attachment on the medium speed until creamy. Add the sugar gradually and continue beating until light and fluffy, about 5 minutes. In another bowl, stir together the flour, cocoa, espresso powder and salt. Add to the creamed mixture and beat on low speed until incorporated. Scrape the soft dough onto a large piece of plastic wrap and gather together into a ball. Refrigerate for 1 to 2 hours, or until firm enough to roll out. You may chill it overnight; just let it soften a bit at room temperature before proceeding. Preheat oven to 325 degrees. Line 2 sheet pans with parchment paper. Roll out the dough on a lightly floured surface to 1/2-inch thickness. Cut out cookies with a cookie cutter of your choice. These baking instructions are for 3-inch cookies. If you make small cookies, reduce the baking time, larger cookies will require a longer baking time. Reroll any extra dough and cut out as many cookies as possible. Transfer the cookies to the prepared pans, keeping them at least 1-inch apart. Bake for 20 to 25 minutes, rotating the pans front to back halfway through the baking time. These cookies are so dark that it is impossible to see if they are beginning to color. Use the time suggested and check to see if the edges and bottoms are completely dry. You should be able to lift a cookie up with a spatula to peek at the bottom; the cookie should be baked enough to remain stiff and not break. Set the pans directly on a wire rack to cool for 5 minutes. Then remove the cookies to the rack and cool completely. The sheet pans must be cooled completely between uses, but you will probably be able to reuse the parchment. The cookies are best eaten within 1 week; store them at room temperature in an airtight container. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 58101,"Jambalaya Sandwich 1/4 pound thick-cut bacon, diced 1 pound pork butt / pork loin, cut into 1-inch cubes 1 pound smoked sausage, cut into 1/2-inch slices 1/2 pound andouille sausage, cut into 1/2-inch slices 1 red onion, chopped 1 cup thinly julienned red bell peppers 1 pound boneless chicken thighs, cut into 1/2-inch cubes 2 celery stalks, thinly sliced 2 cloves garlic, chopped 1/4 cup chopped parsley leaves 3/4 cup plus 1/4 cup chopped green onions 2 teaspoons cayenne, or to taste Salt and pepper 1/2 cup water 2 sourdough bread loaves 1 pound Havarti cheese, thinly sliced Instructions: Preheat oven to 200 degrees F. In a large cast iron pot or heavy-bottomed braising pan over medium-high heat, cook the bacon until crisp and fat is rendered. Remove bacon and drain on paper towel. Set aside. Add pork to the pan with the bacon fat and cook on medium to high heat until pork is browned on all sides, about 5 to 6 minutes. Add the sausage, onions, and bell pepper. Cook until onions are translucent. Next add the chicken, celery, and garlic, parsley, and 3/4 cup chopped green onions. Cook until chicken is cooked through, about 5 to 7 more minutes. Add the cayenne and season with salt and pepper, to taste. Stir in the water, cover and let sit for 1 hour. Cut bread lengthwise and place in oven to toast lightly. Spoon some of the pork mixture on the bread bottoms, top each with slices of cheese, the reserved bacon and the remaining green onions and finish with the bread tops. Serve immediately. ","[Chardonnay, Zinfandel, Tempranillo, GSM Blend]

" 58102,"Lobster Bisque 4 (1 1/2-pound) lobsters 1 1/2 cups tomato paste 1 1/2 cups coarsely chopped onion 1 1/2 cups coarsely chopped celery, including leaves 1 1/2 cups coarsely chopped carrot 1 sprig thyme 3 sprigs flat-leaf parsley, plus extra, for garnish 1/2 teaspoon saffron 6 cups heavy cream 1 cup cream sherry 2 tablespoons freshly ground black pepper 1/4 cup cornstarch Instructions: Fill large stockpot with water and bring to a boil. There should be enough water to cover lobsters completely when immersed. Place live lobsters in boiling water head first to minimize splashing. When water re-boils, turn down the heat, and simmer for 20 minutes. Do not overcook lobsters. Remove lobsters from the pot using tongs; save all the water in stockpot as this is now a flavorful stock to be re-used. Place 10 cups of stock in a clean stockpot and put on low heat. Clean claws and tails of lobsters and reserve meat, legs, and swimmerets. After lobsters are cleaned, place shells in stockpot with 10 cups of stock. Cut bodies in quarters and place in stockpot, making sure to include all roe and tomalley in pot. Add 1 cup tomato paste and simmer on low heat for 1 1/2 hours, stirring occasionally. Be careful not to have heat so high as to burn stock. Pour entire contents of pot through sieve into clean stockpot; this should now be 8 cups of glorious red stock. Place onions, celery, carrots, thyme, parsley and saffron in a large saute pan, add 4 cups stock from original stock pot and put on high heat for 30 minutes, stirring every 5 minutes. Add 1/2 cup tomato paste and black pepper. Turn down heat and simmer 30 minutes, stirring every 5 minutes. Press entire contents of saute pan through sieve into stockpot of 8 cups previously made stock. To finish Bisque, put pot on medium heat. Add heavy cream slowly, using whisk to blend. Add sherry. Simmer on low heat for 20 minutes; bisque will thicken slightly. Mix cornstarch with 1/4 cup water and slowly add to bisque with whisk. Simmer on low heat for another 20 minutes. If you prefer your bisque to be thicker, you may add more cornstarch, or perhaps, flour, but have found the bisque thickens nicely over low heat, and additional cornstarch or flour takes away from the wonderful flavor. Place pieces of previous cleaned lobster meat in bowl and add 1 cup of bisque. Garnish with legs and swimmerets around the bowl and one parsley leaf in center, if desired. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 58103,"Black Bean Quesadillas 1 cup GOYA? Pico de Gallo Salsa 1 can (15.5 oz.) GOYA? Low Sodium Black Beans, drained and rinsed 1/2 cup shredded Monterey jack cheese 2 tbsp. finely chopped fresh cilantro 4 10\ GOYA? Flour Tortillas Burritos 1 tsp. GOYA? Extra Virgin Olive Oil GOYA? Salsita (optional) Instructions:

1. Using small-whole strainer, drain liquid from Pico de Gallo; discard liquid. Transfer leftover tomato mixture to medium bowl. Mix in black beans, cheese and cilantro until combined.
2. Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each). Fold tortillas in half.
3. Heat large griddle or skillet over medium-high heat. Brush with oil. Place filled tortillas on griddle. Cook, carefully flipping once, until tortillas are golden brown and crisp and cheese filling melts, about 5 minutes.
4. Cut quesadillas into wedges. Serve with Salsita, if desired. ","[Malbec, Tempranillo, Garnacha, Barbera]" 58104,"Green Leaf Salad with Fennel, Apple, and Pecans 2 tablespoons balsamic vinegar 1 garlic clove, pressed or minced 1/4 teaspoon salt Freshly ground black pepper 5 tablespoons olive oil 6 cups tornup green leaf lettuce, washed and spun dry 1 cup tornup radicchio, washed and spun dry 1/2 large Granny Smith apple, cut into 12 thin slices 2/3 cup thinly sliced fennel 1/2 cup chopped toasted pecans Instructions: Combine the vinegar, garlic, salt, and pepper in a medium size bowl. Slowly whisk in the olive oil. Mix the lettuce and radicchio in a salad bowl. Just before serving pour on the dressing and toss. Divide the salad among 4 salad plates. Place 3 apples slices on one side of each salad, and one quarter of the fennel on the other side. Sprinkle the pecans all over the salads. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 58105,"Chicken Caesar Focaccia Sandwiches 1 bag Caesar salad kit 1/2 package (about 6 ounces) grilled chicken strips, chopped 1 loaf focaccia bread Eight 4-inch rosemary stalks 8 cherry tomatoes Instructions: In a large bowl, combine all contents of salad kit and chicken strips. Toss to combine. Cut focaccia loaf in half horizontally. Fill focaccia bread with chicken Caesar salad. Cut focaccia sandwich into 8 portions. Take each rosemary stalk and strip bottom half of the rosemary from the stalk, leaving leaves at top. Insert rosemary skewers through tomatoes. Insert each rosemary-tomato skewer into the top of each sandwich. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 58106,"Skillet Chicken Parmesan 2 skinless, boneless chicken breasts (about 10 ounces each) One 8-inch piece day-old baguette (about 4 ounces) 2 tablespoons extra-virgin olive oil 1/4 cup grated Parmesan cheese 1/4 cup plus 2 tablespoons finely chopped fresh basil Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
   One 15-ounce can tomato puree 1 small clove garlic, grated 1/4 teaspoon red pepper flakes 1/2 cup shredded part-skim mozzarella cheese Instructions: Slice the chicken breasts in half horizontally to make 4 thin cutlets. Put between 2 pieces of plastic wrap and pound with a meat mallet or heavy skillet until 1/4-inch thick. Cut any hard crusts off the bread with a serrated knife, then cut the bread into cubes. Add the bread cubes to a food processor with the motor running, a few pieces at a time, and process to make coarse crumbs (you will have about 1 1/4 cups crumbs). Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the breadcrumbs and cook, stirring, until golden and crisp, about 3 minutes. Add 2 tablespoons parmesan and cook, stirring, until melted, about 1 more minute. Transfer to a bowl and stir in 2 tablespoons basil; set aside. Preheat the broiler. Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Sprinkle the chicken with 1/4 teaspoon salt, and pepper to taste; add to the skillet (in batches, if necessary) and cook until golden and just cooked through, 2 to 3 minutes per side. Transfer to a plate. Add the tomato puree, then rinse out the can with 1 cup water and add to the skillet. Add the garlic, red pepper flakes and 1 tablespoon parmesan; reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Stir in the remaining 1/4 cup basil and season with salt and pepper. Return the chicken to the skillet, turning to coat with the sauce. Top with the remaining 1 tablespoon parmesan and all but a few tablespoons of the toasted breadcrumb mixture. Sprinkle with the mozzarella and the remaining breadcrumbs. Broil until the cheese melts, 1 to 2 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 58107,"Masala Sauce 2 tablespoons ghee or canola oil 1 medium yellow onion, halved and thinly sliced 2-inch piece fresh ginger, peeled and finely grated 1 serrano cl, finely diced 3 cloves garlic, finely chopped 1 tablespoon tomato paste 2 teaspoons smoked Spanish paprika 2 teaspoons garam masala 1 (28-ounce) can plum tomatoes, pureed until smooth Honey 1/4 to 1/2 teaspoon cl de arbol or cayenne powder (depending on how spicy you like it) 1/2 cup water Salt and freshly ground black pepper 3/4 cup heavy cream Chopped cilantro leaves 1 red onion, cut into thin rings and soaked in ice water 1 1/2 cups basmati rice 1 1/2 tablespoons vegetable oil 1 1/4 teaspoons black mustard seeds 1/2 cup finely diced yellow onion 6 cardamom pods 4 whole cloves 1 (3-inch) cinnamon stick 2 1/4 cups simmering water 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 2 teaspoons fresh lime juice 3/4 cup frozen green peas Instructions: Heat the ghee in a medium Dutch oven over medium heat until it begins to shimmer. Add the onion and cook until soft and lightly golden brown, about 10 minutes. Stir in the ginger, cl and garlic and cook for 1 minute. Add the tomato paste, paprika, and garam masala and cook for 1 minute. Add the tomatoes, honey, to taste, the cl de arbol or cayenne and 1/2 cup of water and cook, stirring occasionally, until slightly thickened. Season with salt and pepper, to taste. Stir in the heavy cream, bring to a simmer and cook until the sauce thickens. Add the chicken to the sauce and cook for a few minutes, just to heat through. Serve over basmati rice pilaf with peas and garnish with cilantro leaves. Put the rice in a mesh strainer and rinse with cold water several times. Set aside and let drain. Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer. Add the mustard seeds and cook until they just begin to pop, about 20 seconds. Add the onion and saute until lightly browned, about 3 minutes. Add the cardamom, cloves, cinnamon, rice, the simmering water, salt, pepper and lime juice, and bring to a boil. Reduce the heat to medium, and cook until liquid is nearly absorbed, about 10 minutes Fold in the peas, then over, reduce heat to low, and cook 8 to 10 minutes longer. Remove from the heat and let stand for 5 minutes, uncovered. Remove and discard the cardamom, cloves, and cinnamon and fluff with a fork. Transfer the pilaf to a serving dish and serve. Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer. Add the mustard seeds and cook until they just begin to pop, about 20 seconds. Add onion; saute 3 minutes or until lightly browned. Add cardamom, cloves, cinnamon, rice, the simmering water, salt and pepper and lime juice, and bring to a boil. Reduce the heat to medium, and cook 10 minutes or until liquid is nearly absorbed. Fold in the peas. Cover, reduce heat to low, and cook 8 to minutes longer. Remove from heat; let stand for 5 minutes uncovered. Remove and discard cardamom, cloves, and cinnamon and fluff with a fork. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58108,"Potato Piquillo Soup 2 tablespoons butter 1 small onion, chopped 1 can Piquillo peppers 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 or 2 garlic cloves, minced 3 cups chicken stock 4 small Yukon Gold potatoes or 68 small red new potatoes, unpeeled, chopped 1/2 cup Crema, creme fraiche or sour cream 1/2 cup grated Manchego cheese 1/2 cup whipping cream 2 cups heavy cream 1/4 cup buttermilk Instructions: In a heavy Dutch oven or stockpot, melt butter over moderate heat and saute the onions, half of the piquillo peppers, and salt and pepper until the onions turn a light golden color, 5 to 7 minutes. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes. Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes. Puree in a food processor or blender just until smooth, being careful not to overprocess. Overworking will result in a gummy soup. Return to the pot, stir in the crema or creme fraiche or sour cream and bring just to a boil. Julienne half of the remaining piquillos and stir into the soup. Puree the remaining piquillos in a mini processor and put in a bowl. Whip the cream until soft peaks form and gently fold in the pureed piquillos and the cheese. Divide hot soup into bowls, top each with a dollop of the piquillo cream and serve. Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week. ","[Chardonnay, Riesling, Garnacha, Vermentino]" 58109,"Frozen Peanut Butter Bites 1 (18-ounce) jar creamy peanut butter 2 1/2 cups confectioners' sugar 1 teaspoon vanilla extract 8 ounces semi-sweet chocolate, chopped Instructions: Using an electric mixer or a whisk, beat the peanut butter and confectioners' sugar together until smooth and stiff. Beat in the vanilla extract. Shape the peanut butter mixture into 20 (1-inch) balls and place on a waxed paper-lined sheet tray. Place the tray in the freezer for 1 hour. Add chopped chocolate to a small bowl set over gently simmering water. Stir to melt. Remove chocolate from heat. With 2 forks, carefully dip the chilled peanut butter balls 1/2 way into the chocolate, let excess drip off, and lay onto the waxed paper-lined sheet tray. With a fork, swirl some decorative chocolate across the top of each bite. Place in the refrigerator for the chocolate to set and the peanut butter to solidify, about 30 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 58110,"Walnut and Blue Cheese Grapes 1/4 cup (2 ounces) cream cheese, at room temperature 1/4 cup (2 ounces) blue cheese, at room temperature 1/4 cup heavy cream 18 to 20 seedless red grapes, chilled 1 cup (4 ounces) finely chopped walnuts, toasted (see Cook's Note) 2 tablespoons sugar 2 tablespoons chopped fresh flat-leaf parsley Instructions: Line a small baking sheet or baking dish with parchment paper. Set aside. In a food processor, blend together the cream cheese, blue cheese, and heavy cream until smooth. Transfer to a medium bowl. Add the grapes and stir until coated with the cheese mixture. In another small bowl, mix together the walnuts, sugar, and parsley. Using a fork, transfer the grapes, one at a time, to the walnut mixture and, using clean hands, gently roll in the mixture until coated. Place the grapes on the prepared baking sheet. Refrigerate for 2 to 3 hours and serve. Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58111,"Pork Belly 6 cups kosher salt, plus more for seasoning 6 cups sugar One fresh 5 to 8-pound pork belly 4 carrots 4 stalks celery, trimmed 2 onion, halved 1 head garlic, halved horizontally Freshly ground pepper Vegetable oil, for sauteing Instructions: Combine the salt and sugar and completely cover the pork belly with the mixture. Refrigerate for 20 to 24 hours. Preheat the oven to 300 degrees F.
   Rinse the salt and sugar off the pork and transfer to a large pan. Add the carrots, celery, onions and garlic and cover with water. Cover the pan with foil or a tight-fitting lid and transfer to the oven until the pork is very tender, 13 to 15 hours.
   Gently remove the pork, place in between 2 pans and refrigerate for 12 hours.
   Cut the pork into 6-ounce portions and sprinkle with salt and pepper. Heat the oil in a saute pan and saute the pork skin-side down until crisp and hot. ","[Barolo, Cabernet Sauvignon, Malbec, Syrah]" 58112,"Shrimp Francese 1 1/4 pounds extra-large shrimp, peeled and deveined (about 20 shrimp) 4 large eggs Kosher salt and freshly ground pepper
   2 tablespoons finely chopped fresh parsley Pure olive oil, for frying 1 1/2 cups all-purpose flour 2/3 cup low-sodium chicken broth 3/4 cup dry white wine Juice of 1 1/2 lemons 1 cup cherry tomatoes, halved 4 tablespoons cold unsalted butter, cut into small pieces Two 5-ounce packages baby spinach Instructions: Butterfly the shrimp: Make a deep cut along the outer curved edge of a shrimp, then spread open like a book. Repeat with the remaining shrimp. Pat dry.
   Whisk the eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley in a bowl. Heat about 1/8 inch olive oil in a large skillet over medium-high heat. Put the flour in a shallow bowl. Working in batches, dredge the shrimp in the flour, dip in the egg mixture and add to the skillet cut-side down; fry, turning, until lightly browned, about 3 minutes. Transfer to paper towels to drain.
   Pour out any oil from the skillet and wipe clean. Add the broth, wine and lemon juice and bring to a boil over medium-high heat. Add the tomatoes and cook until the sauce is slightly reduced, about 4 minutes. Push the tomatoes to one side; whisk in the butter a few pieces at a time. Stir in the shrimp and the remaining 1 tablespoon parsley.
   Meanwhile, put the spinach in a microwave-safe bowl, sprinkle with water and season with salt and pepper. Cover with plastic wrap and pierce the plastic; microwave until wilted, 3 to 5 minutes. Divide the spinach and shrimp mixture among plates and top with the sauce.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 58113,"Italian Combo and Broccoli Rabe Pressed Hero 1/4 cup extra-virgin olive oil, plus more for drizzling 4 cloves garlic, thinly sliced 1 bunch (about 1-1/4 pounds) broccoli rabe, chopped into 1/2 inch pieces Kosher salt and freshly ground black pepper 1/2 cup sliced pickled hot cherry peppers, roughly chopped, plus 3 tablespoons of their pickling liquid 1 large sesame semolina loaf (about 14-by-4-inches and about 10 ounces) 1/3 pound thinly sliced provolone 1/4 pound thinly sliced prosciutto 1/4 pound thinly sliced salami 1/4 pound thinly sliced mortadella Instructions: Put the 1/4 cup olive oil and the garlic slices in a large skillet and place over medium heat. When the garlic starts to turn a light golden brown, add the broccoli rabe, 3/4 teaspoon salt and a few grinds of pepper. Stir to coat evenly in the oil. Cover the skillet with a lid and turn the heat down to low. Cook until the broccoli rabe stems are just tender, 6 to 8 minutes. Uncover and turn the heat up to medium-high. Stir in the cherry pepper pickling liquid and cook until the pan is dry, an additional 3 to 4 minutes. Transfer to a bowl and let cool completely. Slice the semolina loaf horizontally and lay the two halves cut-side up. Pull out some of the bread from both halves (reserve for another use), leaving a 1/2--inch border. Drizzle both halves with some olive oil. Spread half of the broccoli rabe on the bottom half. Layer on the cherry peppers, provolone, prosciutto, salami, mortadella, the remaining broccoli rabe and the top half of bread. Wrap tightly in parchment, wax paper or plastic wrap and tie with twine if necessary. Place a brick (see Cook's Note) or cast-iron skillet on top for at least 3 hours to flatten, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature. ","[Barolo, Barbaresco, Chianti, Valpolicella]

" 58114,"Baseline Moonshine Hum liqueur 1 ounce St. Germain liqueur 2 kumquats 2 ounces infused White Whiskey (1 part sliced kumquats to 3 parts white whiskey then add 1 star anise roasted for 15 seconds over high heat for every liter of white whiskey) Instructions: Fill cup with ice. Cut slices of fresh kumquats. Shake white whiskey, St. Germain and splash of Hum liqueur. Top with ginger beer. ","[Bourbon, Rye, Brandy]" 58115,"Chicken Pinwheels topped with Mango Salsa and served with Sauteed Asparagus Spears and Bacon crumbles 1 red pepper, thinly sliced 1 green pepper, thinly sliced 2 cloves garlic, minced 1 teaspoon finely chopped thyme leaves 1 teaspoon finely chopped rosemary leaves 2 boneless, skinless chicken breasts Olive oil, for sauteing Mango salsa, recipe follows Asparagus, recipe follows 1 mango, diced 4 cloves garlic, minced
1 tablespoon lime juice
1 red onion, diced
1 teaspoon salt
1 teaspoon corn syrup
6 bacon strips 1 bunch asparagus spears
1 clove garlic, minced
Olive oil, for sauteing
Instructions: In a large pan, saute red peppers, green peppers, garlic, thyme, and rosemary until the vegetables begin to soften. Remove from the heat and allow to cool while you prepare the chicken. Pound the chicken breasts in between 2 pieces of plastic wrap until they are flattened. Place the sauteed vegetables in the center and roll the breast around them. Secure closed with a toothpick, if necessary.
Heat a large saute pan over medium heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the stuffed chicken and cook until all sides are browned and the chicken is cooked through. Combine the mango, garlic, and the red onion and place in a medium-sized bowl. Add salt, lime juice, and corn syrup to the bowl and thoroughly combine. Serve the salsa over the sauteed chicken. In a medium saute pan, cook the bacon until it is crisp. Drain and crumble the pieces into a bowl. In a separate pan, saute asparagus with garlic until the asparagus is tender. Add crumbled bacon on top of the spears. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 58116,"Apple-Pear Pie 2 3/4 pounds Golden Delicious apples (about 6) 1 1/2 pounds Anjou pears (about 3) 6 tablespoons unsalted butter 1/3 cup granulated sugar 1/4 cup packed light brown sugar 2 teaspoons grated peeled fresh ginger 1/4 teaspoon kosher salt 1 tablespoon fresh lemon juice 1 tablespoon all-purpose flour 1 teaspoon ground cinnamon 1 14-ounce package refrigerated pie dough (2 rounds) 1 large egg, lightly beaten Turbinado sugar, for sprinkling Instructions: Peel the apples and pears; slice 1/2 inch thick. Melt the butter in a large skillet over medium-high heat. Add the apples, pears, granulated sugar, brown sugar, ginger and salt. Cook, stirring occasionally, until mostly tender, 20 to 25 minutes (reduce the heat if the skillet looks dry). Remove from the heat and stir in the lemon juice, flour and cinnamon. Let cool to room temperature. Meanwhile, place a baking sheet in the lower third of the oven; preheat to 450 degrees F. Cut 1 dough round into nine 1/4-inch-wide strips; cut the rest of that round into strips of varying thickness. Weave the 1/4-inch strips into 3 thin braids, 3 strips per braid (these will be for the edges). Make braids with some of the remaining strips; leave some as is. Refrigerate the braids and strips until firm, 30 minutes. Line a 9-inch pie plate with the other dough round; add the filling. Arrange the dough strips and braids (except for the 3 for the edges) parallel to one another on top of the filling. Trim any excess dough around the edges. Brush the edges with beaten egg and line with the 3 thin braids; trim the excess. Brush all of the dough with egg and sprinkle with turbinado sugar. Bake the pie on the hot baking sheet, 20 minutes. Reduce the oven temperature to 375 degrees F and bake until the filling is bubbling and the crust is browned, about 1 more hour. (Cover the crust with foil if it darkens too quickly.) Transfer to a rack to cool completely. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 58117,"Pinon Rice 2 tablespoons peanut oil 1/2 small yellow onion, diced 1 cup uncooked white rice, rinsed 3/4 cup pinon nuts 2 cups water 1/2 teaspoon sea salt 1 green onion, sliced finely Instructions: In a 2 quart saucepan, over a medium low heat, place the oil, onion, rice, and pinon nuts. Saute until the nuts turn golden. Add the water and salt. Cover and simmer for 20 to 25 minutes, until the rice is cooked and the water is absorbed. Toss the green onion on top of the rice to garnish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 58118,"Waffles 1 3/4 cups all-purpose flour 1 3/4 teaspoons baking powder 1/8 teaspoon fine salt 1/8 teaspoon ground nutmeg 1 1/2 cups milk, at room temperature 2 large eggs, at room temperature, separated 1/2 teaspoon vanilla extract 1/4 cup unsalted butter, melted, plus more for brushing the iron 1 large egg white, at room temperature 1/4 cup sugar Serving suggestions: Maple syrup, jam, fresh fruit, or yogurt Instructions: Preheat a waffle iron to medium-high.
In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
In a medium bowl, whisk together the milk, egg yolks, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter. In medium bowl, with a hand-held electric mixer or whisk, whip the 3 egg whites until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Using a rubber spatula, fold a third of the egg whites into the batter to lighten the base. Fold in the remaining whites.
Brush the inside surface of the iron with butter. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending upon the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Cover and cook until golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron is well seasoned or nonstick it is not necessary to brush the inner surface each time before cooking the waffles.)
Serve the waffles immediately with syrup, jam, fresh fruit, or yogurt.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58119,"Chilled Sweet Corn Broth with Crab and Avocado Salad 1/4 cup olive oil 1 cup finely chopped white onion 1/2 cup finely chopped celery 4 ears fresh corn, kernels removed (about 2 cups kernels) 4 sprigs fresh thyme 4 1/2 cups water Salt and freshly ground pepper
Crab and Avocado Salad, recipe follows Chopped fresh chives, for garnish Freshly ground white pepper, for garnish Extra-virgin olive oil, for garnish 2 oranges, juiced 1 lime, juiced 1 lemon, juiced
1/2 cup extra-virgin olive oil Salt and freshly ground white pepper
1 pound jumbo lump or lump crabmeat, flaked
3 avocados, peeled, coarsely chopped
Instructions: Heat the olive oil in a saucepan over medium heat. Add the onion and celery and saute for 5 minutes. Stir in the corn, thyme, and water and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 15 minutes. Remove the thyme sprigs. Remove the soup in batches to a blender and puree until smooth. Strain the soup through a fine sieve. Season with salt and white pepper. Add slightly more salt than needed to compensate for the cold serving temperature. Cover and chill for 3 hours or longer. Divide the Crab and Avocado Salad between 6 chilled bowls. Arrange the salad in a ring in each bowl. Spoon the soup into the center. Garnish with chopped fresh chives, freshly ground white pepper and a drizzle of extra-virgin olive oil. Whisk the orange juice, lime juice, lemon juice, and olive oil in a bowl. Season with salt and white pepper. Fold in the crab meat and avocados. Adjust seasonings. Cover and ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 58120,"Kickin' Shrimp and Pineapple Flatbreads 2 naan flatbreads 1 tablespoon olive oil, plus more for brushing 1 pound peeled and deveined shrimp (16/20 count) 1 tablespoon honey
1 tablespoon adobo sauce from canned chipotles
1 teaspoon kosher salt
1 teaspoon chili powder
2 cloves garlic, minced
Freshly ground black pepper
1 lime, juiced 8 ounces Monterey Jack cheese, freshly grated
1 cup diced pineapple 1/2 cup sour cream
1/2 teaspoon ground cumin
1 medium avocado, halved, pitted and peeled
4 ounces crumbled feta
1/4 cup fresh cilantro leaves
Instructions: Preheat the oven to 425 degrees F. Put the flatbreads on a baking sheet and brush with olive oil. Bake until lightly browned, 1 to 2 minutes. Set aside on the baking sheet. Leave the oven on. Heat a cast-iron skillet over medium-high heat. To a mixing bowl, add the shrimp, olive oil, honey, adobo, salt, chili powder, garlic, some pepper and half of the lime juice. Toss to combine. Saute the shrimp in the hot skillet until cooked through, about 3 minutes. Layer 3 ounces of the Monterey Jack on each flatbread, then divide the pineapple and shrimp between each. Top with a sprinkle of the remaining Monterey Jack. Bake until the cheese melts and begins to brown, about 3 minutes. Meanwhile, add the sour cream, cumin, avocado and remaining lime juice to the bowl of a food processor fitted with a blade attachment or a blender. Process until smooth. Garnish the flatbreads with the feta, a generous drizzle of the avocado-cream mixture and the cilantro. Move the flatbreads to a cutting board, cut into wedges and enjoy. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 58121,"Cheese Puffs 1 cup milk 1/4-pound (1 stick) unsalted butter 1 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper Pinch nutmeg 1 cup all-purpose flour 4 extra-large eggs 1/2 cup grated Gruyere, plus extra for sprinkling 1/4 cup freshly grated Parmesan 1 egg beaten with 1 teaspoon water, for egg wash Instructions: Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick. Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 58122,"Joan Roca Veal Tartar 3 ounces veal About 1/4-ounce tender onions About 1/4-ounce capers About 1/4-ounce Worcestershire sauce About 1/4-ounce hot sauce About 1/4-ounce mustard About 1/3-ounce mayonnaise Freshly ground black pepper Instructions: Clean and tenderize the veal. Then cut the veal as thinly as possible and put in a bowl. Dice the onions and the capers, making sure to extract any extra juices so that they do not mix in with the veal. Add the diced capers and onions to the bowl. Next, add a couple of drops of Worcestershire sauce and a couple of drops of hot sauce. Add the mustard, the mayonnaise and the pepper. Mix altogether. Fill a round mold with the veal tartar and garnish with a dollop of mustard cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58123,"Stuffed Artichokes 2 lemons, halved 3 whole garlic cloves, smashed 6 large artichokes 1 lemon, juiced 1/3 cup chopped fresh Italian parsley leaves 1/4 cup chopped fresh basil leaves 1/4 cup chopped fresh mint leaves 2 garlic cloves, minced 2 teaspoons grated lemon peel 4 tablespoons drained capers 6 ounces Italian bread, crust trimmed, bread cut into 1/2-inch cubes 2 1/2 pounds plum tomatoes, seeded, chopped Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 12 fresh Italian parsley sprigs, for garnish Instructions: Squeeze the juice from the lemon halves into a large pot of cold water; add the squeezed lemon halves and the whole garlic. Cut off the top quarter of each artichoke and discard. Use a small sharp knife to trim the stem of the artichokes. Starting at the base, bend the tough outer leaves back and snap off where they break naturally, leaving the tender inner leaves. Trim the outside of the base until no dark green areas remain. Cut the artichokes in half and then into quarters. Cut out the fibrous choke and small purple-tipped leaves. Submerge the artichoke quarters in the lemon water. Cover and boil until the artichokes are tender, about 45 minutes. Drain. Set the artichoke quarters aside to cool to room temperature. Mix together lemon juice, herbs, garlic, lemon peel, capers, bread, and tomatoes in a large bowl. Season with salt and pepper, to taste. Arrange artichokes, cut side up, on 2 platters. Spoon the tomato mixture into the center of the artichoke quarters, dividing equally. Drizzle with olive oil. Garnish with the parsley sprigs and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 58124,"Lemon Onion Sauce 1/4 cup finely chopped red onion 1/4 cup finely chopped fresh lemon supremes 1/4 cup lemon juice 2 tablespoons olive oil 1 teaspoon minced jalapeno pepper Salt to taste Instructions: Combine all of the ingredients and serve with grilled or baked \meaty\ fish like bluefish or swordfish. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 58125,"Grilled Fillet with Barolo Sauce (Filetto Con Salsa al Barolo) 2 tablespoons extra-virgin olive oil 2 sprigs rosemary, leaves picked 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Four 4-ounce fillet medallions 6 ounces dandelion greens 2 teaspoons minced garlic 6 ounces cippolini onions, chopped 4 ounces reduced Barolo wine, for sauce Instructions: Heat grill to medium-high to high heat. Combine 1 tablespoon olive oil, rosemary leaves, salt and pepper and rub over the meat. Place on the grill and crosshatch the meat on both sides. Continue this process until the meat reaches desired temperature. In a hot saucepan cook the dandelion greens with 1 teaspoon garlic and 1 1/2 teaspoons oil. In a different hot saucepan cook the onions with remaining teaspoon garlic and 1 1/2 teaspoons oil. Warm the Barolo sauce in a separate saucepan and serve over the medallions. ","[Barolo, Nebbiolo, Dolcetto, Aglianico]" 58126,"Olive Bread 2 1/2 tablespoons active dry yeast 1 1/2 cups warm water 1/2 cup plus 2 tablespoons olive oil 1/2 cup plus 2 tablespoons white wine 2 tablespoons fresh thyme leaves, chopped 8 3/4 cups plus 1 tablespoon all-purpose flour 1 tablespoon salt 10 1/2 ounces black and green olives, pitted Instructions: In a large bowl, dissolve the yeast in the warm water. Add 1/2 cup olive oil, wine, and thyme to the bowl, and then stir to combine. Sift the flour and salt together, and then add to the yeast mixture, stirring to combine. Knead the dough until smooth, and then add the olives and combine. Cover the bowl, and let dough proof in a warm area until doubled in size, about 1 hour. Mold dough into desired shape (loaf, round, etc.) and allow to proof again. Preheat the oven to 350 degrees F. Brush with the dough with the remaining 2 tablespoons olive oil, and bake for about 30 minutes, or until a golden crust has developed. Slice as desired and serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 58127,"Linguine with White Clams 1 pound dry spaghetti Kosher salt 1/3 cup extra-virgin olive oil 6 cloves finely chopped garlic 1/2 teaspoon red pepper flakes 3/4 cup dry white wine 1/4 cup water 36 littleneck clams, scrubbed 3 tablespoons finely chopped flat-leaf parsley 2 to 3 tablespoons butter or extra-virgin olive oil, if desired Fried Zucchini Coins, if desired, for garnish, recipe follows 1/2 cup cornmeal 1/4 cup all-purpose flour 1 teaspoon dried basil 1 teaspoon kosher salt, plus for seasoning 1/4 teaspoon cayenne Freshly ground black pepper 2 large eggs, slightly beaten Vegetable oil, for shallow frying 2 small zucchini, sliced into 1/8 to 1/4-inch thick coins Instructions: Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm. While the pasta cooks, make the clam sauce. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until soft but not brown, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the wine and water and increase the heat to high. Add the clams, cover, and cook, gently shaking the pan periodically, until all the clams are opened, about 6 to 8 minutes. Drain the pasta and transfer to a large serving bowl. Add butter or extra-virgin olive oil, if desired. Pour the clam sauce over the pasta, scatter with the parsley and toss. Season with salt, to taste. Divide among heated bowls and serve immediately, garnished with Fried Zucchini Coins. Line a dish with paper towels and set aside. Whisk the cornmeal, flour, basil, salt, cayenne, and pepper in a bowl. Beat the eggs in another bowl. Heat 1/4-inch vegetable oil in a skillet over medium heat until hot but not smoking. Working in small batches, toss the zucchini coins in the eggs, then coat in the cornmeal mixture to cover completely. Carefully drop the zucchini into the oil, and fry until golden brown, about 2 minutes on each side or until crisp. Remove from the oil with a slotted spoon and place on the prepared plate. Season with salt, cool slightly and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 58128,"Chicken Vindaloo 4 cloves garlic 2 Fresno cl peppers, seeded 1/4 cup sliced peeled fresh ginger 1/4 cup tomato paste
1/4 cup vegetable oil 2 tablespoons Worcestershire sauce 1 tablespoon Madras curry powder 1 tablespoon paprika 1 onion, chopped Kosher salt 2 1/2 cups shredded roast chicken, skin removed Freshly ground pepper Cooked white rice and fresh cilantro, for serving Instructions: Puree the garlic, chiles, ginger, tomato paste, 2 tablespoons vegetable oil, the Worcestershire sauce, curry powder and paprika in a food processor until a paste forms, scraping down the sides and adding 1 to 2 tablespoons water as needed. Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Add the garlic-spice paste and cook, stirring constantly, until toasted and darkened in color, 1 to 2 minutes.
Add 2 cups water and 1 teaspoon salt to the skillet. Bring to a simmer, then reduce the heat to low; cover and simmer, stirring occasionally, 10 minutes. Add the chicken and continue cooking, stirring occasionally, until the sauce thickens slightly, 8 to 10 more minutes. Season with salt and pepper and thin with water, if needed. Serve with rice and top with cilantro.
","[Syrah, Zinfandel, Tempranillo, Barbera]" 58129,"Chocolate Volcano Lava Cake Cocktail 2 scoops chocolate ice cream 2 ounces vanilla vodka, such as Smirnoff 1 ounce white chocolate liqueur, such as Godiva 2 tablespoons chocolate syrup Whipped cream, for garnish Toasted coconut, for garnish Instructions: Add the ice cream, vodka, chocolate liqueur and chocolate syrup to a blender. Blend until smooth. Pour into a tall glass and garnish with whipped cream and toasted coconut. ","[Riesling, Moscato, Tawny Port]" 58130,"Fatburger Vegetable oil, for the grill 1 pound ground beef chuck Kosher salt and freshly ground pepper 4 slices American cheese 4 hamburger buns, split Instructions: Diced onions, relish, mustard, ketchup, sliced pickles, sliced tomatoes and shredded lettuce, for topping Preheat a grill to medium and brush the grates with vegetable oil. Season the beef with salt and pepper and form into four 1/2-inch-thick patties; make a small indentation in the top of each patty using your finger or a small spoon. Grill the burgers about 6 minutes per side for medium well. Top each with a slice of cheese and let melt, about 2 more minutes. Meanwhile, lightly toast the buns on the grill. Serve the burgers cheese-side down on the buns; top with onions, relish, mustard, ketchup, pickles, tomatoes and lettuce. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 58131,"Slow-Cooker Georgia Pulled Pork Barbecue 2 medium sweet onions, such as Vidalia, quartered 4 teaspoons light brown sugar 2 teaspoons smoked paprika Salt and freshly ground black pepper 1 4- to 6-pound Boston butt pork roast, bone-in, trimmed of excess fat 1 cup finely chopped onion 2 cups apple cider vinegar 3/4 cup tomato juice Freshly ground black pepper 1 teaspoon garlic powder Pinch of cayenne pepper Dash of hot sauce, such as Tabasco 1 teaspoon sugar Buns, mustard and coleslaw, for serving Instructions: Prepare the roast: Put the quartered onions in the bottom of a 5- to 6-quart slow cooker. Mix the brown sugar, smoked paprika, 2 teaspoons salt and a pinch of black pepper and rub it all over the pork roast. Add the roast to the slow cooker on top of the onions. Make the sauce: Chop the onion and puree in a blender. You may need to add a drop of water to the blender to help the onions completely puree. Place the pureed onion in a 2-quart saucepan with 1/4 cup water. Bring to a boil, then reduce the heat to medium low. Cook, stirring constantly, until the water has almost evaporated, about 5 minutes. Add the vinegar, tomato juice, 1/2 tablespoon black pepper, the garlic powder, cayenne and hot sauce and mix well. Increase the heat to medium high, return to a boil, then stir in the sugar. Remove from the heat. Drizzle 1 cup sauce over the roast in the slow cooker. Continue to cook the remaining sauce over low heat for 30 to 40 minutes, allowing it to reduce by half. Then remove the sauce from the heat, allow it to cool completely and refrigerate for later use. Meanwhile, cook the roast in the slow cooker on low for 8 to 12 hours, checking after 8 hours for tenderness. Remove the meat and onions from the slow cooker. Discard the onions and finely shred the pork, using two forks. Reserve the juices from the slow cooker to add to the meat for desired juiciness. Season with salt and pepper to taste. Serve on buns with a little mustard and coleslaw. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 58132,"Carrot-Thyme Soup with Cream 3 pounds baby carrots or carrot chunks 8 cups vegetable stock or chicken stock
2 sprigs fresh thyme, plus leaves for garnish 1/3 cup honey
1/2 cup heavy cream
Dash of salt and pepper Dash of salt and pepper
Instructions: Combine the carrots, stock and thyme in a pot. Bring to a boil, and then reduce the heat to low and simmer for 45 minutes to 1 hour. Remove from the heat and transfer the soup in two batches to a blender (or you may use an immersion blender). Puree the soup completely, and then stir in the honey and cream. Taste, and then add salt and pepper as needed. Use a little warm broth if the soup needs thinning. Serve while warm with a few thyme leaves on top. To freeze: Allow the soup to cool, ladle into freezer-proof quart or pint containers with lids and place in the freezer. To thaw and cook: Place the soup container in the refrigerator for 24 hours to slowly thaw, or place it in a bowl of cool water for 45 minutes to 1 hour. Heat the thawed soup in a sauce pan over medium-low heat until warmed through, about 15 minutes.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 58133,"Single Malt Scotch Sabayon 6 egg yolks 1/3 cup sugar 1/3 cup single malt scotch Instructions: In top of double boiler combine egg yolks with sugar. Whisk in scotch, set pan over cold water and heat mixture over moderate heat, stirring constantly, until water reaches boiling point and sauce is smooth and creamy. Transfer to a sauceboat.; ","[Single Malt Scotch, Islay Scotch, Speyside Scotch]" 58134,"Fruit Spring Rolls 1 1/2 cups cooked Pad Thai noodles, cooled and drained* 1/4 cup honey 1/4 packed cup fresh mint leaves, finely chopped 6 (8-inch) rice paper rounds* 6 medium strawberries, stemmed 1 mango, halved, peeled, seeded and cut into 1/4-inch thick slices 6 tablespoons sliced almonds, toasted* see Cook's Note 1/4 cup packed fresh mint leaves, finely chopped 1/4 cup honey 1/4 cup fresh lime juice (about 2 to 3 large limes) Instructions: For the rolls: Put the noodles in a medium bowl and add the honey and the mint. Using 2 forks, toss the ingredients together until the noodles are coated. Lay a damp kitchen or paper towel on a work surface. Soak a rice paper round in warm water for 20 to 30 seconds until softened. Put the rice paper on the damp towel. Add 1/4 cup of the noodle mixture in the center of the rice paper and form into a 3 by 2-inch rectangle. Using a paring knife, slice a strawberry lengthwise into 1/4-inch slices. Arrange the slices over the noodle mixture. Sprinkle 1 tablespoon almonds on top. Arrange 2 to 3 mango slices on top of the almonds. Roll the rice paper around the filling and seal the ends with a little water. Repeat with the remaining ingredients. Wrap the finished spring rolls in damp paper towels and store in the refrigerator. For the dipping sauce: In a small bowl, combine the mint, honey and lime juice. Pour into a serving bowl. Arrange the spring rolls on a platter and serve with the dipping sauce. Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using. *Can be found at specialty Asian markets . ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 58135,"Popeye's \Suppertime\ Bread Pudding 3/4 cup milk 2 large eggs
1/4 cup mayonnaise 1 tablespoon Dijon mustard
4 cups old/stale focaccia, or any artisanal bread such as baguette or sourdough, cubed into 1-inch pieces (tip: toast the bread if it's not stale)
Zest of 1/2 lemon 1 scallion, sliced
3 ounces baby spinach leaves (can also use shredded kale)
3/4 cup grape tomatoes, halved lengthwise
1 teaspoon whole fresh rosemary leaves
1 tablespoon whole fresh flat leaf parsley leaves
1/2 cup crumbled feta or goat cheese (use block feta in brine if using feta for more flavor)
Kosher salt and fresh coarsely ground black pepper 1 tablespoon avocado oil, or you can use grapeseed or canola
Instructions: Preheat the oven 450 degrees F. In a small bowl, whisk together the milk, eggs, mayonnaise and Dijon. Pour the mixture over the cubed bread in a large bowl. Mix together to coat all the bread cubes (I use my hands for this and squeeze bread to ensure each piece is well saturated). Add the lemon zest, scallions, spinach, tomatoes, herbs and feta. Season with salt and pepper. Toss well again, ensuring all the bread is well soaked. Place a cast-iron skillet over medium-high heat. Add the avocado oil. Once the oil is hot, spread the mixture into the skillet, pressing down with your hands to evenly distribute. Cook until the bread pudding forms a crust on the bottom, 4 to5 minutes. Transfer to the oven and bake until the top is golden brown and the pudding is set, about 13 minutes. Eat and enjoy! ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 58136,"Roasted Sea Bass with White Port 2 tablespoons unsalted butter 6 mushrooms, thinly sliced 6 shallots, thinly sliced Salt and freshly ground black pepper 2 cups white port wine 2 cups clam juice or fish stock 2 cups heavy cream 2 red bell peppers, roasted, peeled, seeded and julienned 2 cups green olives, sliced off pit and julienned 6 (7-ounce) sea bass fillets 4 tablespoons unsalted butter 1/4 pound prosciutto, thinly sliced and julienned Instructions: Melt butter in a medium saucepan over low heat. Add mushrooms, shallots, salt, and pepper, and cook until soft, about 10 minutes. Preheat oven to 450 degrees F. Raise heat to high, add Port, and reduce by half. Add clam juice or fish stock and reduce again by half. Add cream and reduce one more time by half. Remove from heat, strain sauce, and stir in peppers and olives. Reserve in a warm place. Season fillets all over with salt and pepper. Melt remaining 4 tablespoons butter in a large skillet over high heat. Saute fish for 1 minute. Turn over, transfer to oven, and bake, uncovered, for 3 to 5 minutes. Arrange fish on individual plates. Spoon on warm sauce and garnish with julienned prosciutto. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 58137,"Halloween Candy Fondue 1 cup heavy cream, plus more as needed 28 chocolate candies, such as Hershey's Kisses
12 chocolate-caramel candies
12 mini peanut butter cups
18 to 25 mini chocolate bars Serving suggestions: apple slices, 2-inch banana chunks, pound cake cubes and marshmallows
Instructions: Add the cream, chocolate candies, chocolate-caramel candies, peanut butter cups and 18 of the mini chocolate bars to a slow cooker. Turn it on high, cover and cook for 30 minutes. Whisk the mixture until smooth. If the fondue is too thin, add a few more chocolate bars; if it is too thick, pour in up to 1/4 cup more heavy cream. Cover and cook until completely melted and smooth, another 10 minutes. Lower the slow cooker to warm. Serve the fondue with skewered apples, bananas, pound cake and marshmallows for dipping. ","[Chardonnay, Merlot, Pinot Grigio, Moscato]" 58138,"Gelt Cookies 1 16.5-ounce package sugar cookie dough Granulated sugar, for rolling 16 chocolate coins Instructions: Roll the sugar cookie dough into about 16 balls. Sprinkle granulated sugar on a work surface and roll the balls in the sugar. Bake the cookies as directed. Transfer the pan to a rack. While the cookies are still warm, press a chocolate coin into each. Let cool completely. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 58139,"Cannelloni or Stuffed Shells with Veal and Sweet Sausage 2 tablespoons EVOO 8 ounces sweet Italian sausage meat with fennel 12 ounces ground veal About 2 tablespoons fresh sage leaves, thinly sliced 2 to 3 cloves garlic, finely chopped 1 onion, finely chopped Salt and freshly ground black pepper One 10- to 12-ounce package chopped frozen organic spinach, defrosted and wrung dry in kitchen towel 1/3 cup dry white wine 3 tablespoons butter 3 tablespoons all-purpose flour 3 cups whole milk Freshly grated nutmeg 2 egg yolks, lightly beaten 1 1/2 cups grated fontina cheese, such as Fontina Val d'Aosta 1 cup freshly grated Parmigiano-Reggiano 12 cannelloni dried pasta or 18 large pasta shells Instructions: Bring a large pot of water to a boil. Meanwhile, heat the EVOO in a large skillet over medium-high heat. Brown the sausage and crumble to very small pieces. Then add the veal, brown and crumble. Add the sage, garlic, onions and some salt and pepper, and cook until tender. Separate the spinach with your fingertips and add to the skillet. Stir to heat through, then deglaze with the wine and remove from the heat. In a saucepot over medium heat, melt the butter, whisk in the flour and bring to a bubble. Whisk in the milk and season with salt, pepper and nutmeg to taste. Thicken the sauce to coat the back of a spoon. Taste to adjust the seasoning and remove a ladle of sauce to combine with the egg yolks to temper them. Add the egg yolks to the sauce and stir in half of the fontina cheese and Parmigiano-Reggiano. Reduce the heat to low, or cover to keep warm. Salt the water, and cook the pasta to a chewy al dente, 6 to 7 minutes. Then drain and cool. Fill the tubes or shells with the meat filling using small spoon. Cover the bottom of the baking dish with one-quarter of the sauce, then arrange the shells and cover with the remaining sauce, then top with the remaining cheese. Refrigerate or freeze for a make-ahead meal. Bake from room temperature at 375 degrees F until brown and bubbly, 30 to 40 minutes. ","[Barolo, Barbaresco, Dolcetto, Gavi]

" 58140,"Nduja Stuffed Squid 2 tablespoons extra-virgin olive oil 2 tablespoons minced garlic 2 small shallots, minced 8 ounces nduja (see Cook's Note) 1 cup panko breadcrumbs
1 tablespoon chopped fresh Sicilian oregano
Zest of 1 orange 1 cup fresh orange juice 1/2 cup extra-virgin olive oil 1/4 cup aged sherry vinegar
1 teaspoon pepper
1 teaspoon salt
9 baby squid, tentacles and tubes cleaned and separated Salt and pepper 2 tablespoons extra-virgin olive oil 2 oranges, peeled and segmented, plus 1 tablespoon orange zest
1 tablespoon coriander seeds, toasted and cracked
1/4 bunch fresh mint, chopped
1/4 bunch fresh parsley, chopped
Instructions: For the nduja stuffing: Heat the olive oil in a medium skillet over medium heat. When it begins to smoke lightly, add the garlic and shallots. Cook, stirring continuously, until the shallots and garlic become translucent, 5 to 8 minutes. Remove from the heat and let cool down. Add the nduja, panko, oregano, orange zest and shallot mixture to a medium bowl and combine well. Transfer to a piping bag and tie the piping bag with butcher's twine until tight. For the orange vinaigrette: Combine the orange juice, olive oil, sherry vinegar, pepper and salt in a medium bowl. Mix well and refrigerate. For the squid: Fill the squid tubes with the nduja mixture, leaving 1/4 inch of space from the top (do not overstuff!). Sprinkle the squid with salt and pepper. Heat a large saute pan and add the olive oil. When the oil begins to smoke lightly, remove the pan from the heat and place the squid tubes in the pan. Sear evenly all over, about 4 minutes, then add the tentacles, orange segments, orange zest and coriander seeds and let cook, 1 minute more. Remove the squid from the pan. Arrange the squid all facing the same direction in a large serving bowl. Place the tentacles in between each tube. Garnish the squid with the orange segments. Spoon orange vinaigrette over the top and finish with the chopped mint and parsley. Serve immediately. ","[Chardonnay, Vermentino, Grner Veltliner, Tempranillo]" 58141,"Mango Chili Sorbet 14 ounces (400 grams) sugar 3 1/3 ounces (96 grams) dextrose 2 1/4 ounces (63 grams) glucose powder 1 1/4 ounces (36 grams) trimoline 1/10 ounce (3 grams) sorbet stabilizer Pinch salt 2 pounds (900 grams) mango puree 3 jalapenos, diced Instructions: In a medium saucepan, combine 4 1/4 cups (1000 grams) water, the sugar, dextrose, glucose powder, trimoline, sorbet stabilizer and salt and bring to a boil over medium-high heat. Boil for 5 minutes and then set aside to cool.
Once cooled, add the mango puree and diced jalapenos. Pour the mixture into an ice cream maker and process according to the manufacturer's instructions. ","[Riesling, Moscato, Sauvignon Blanc, Gewrztraminer]" 58142,"Brandy Alexander 1-ounce creme de cacao 1-ounce brandy 4 ounces milk Orange twists and ground cinnamon, for garnish Instructions: Combine ingredients in a cocktail shaker with ice and shake vigorously. Strain into a chilled martini glass over ice. Garnish as desired. ","[Cognac, Brandy, Port]" 58143,"Beef Chili 3 tablespoons olive oil 3 pounds beef shoulder, cut into large cubes Sea salt and freshly ground black pepper 2 tablespoons ancho chili powder 1 tablespoons ground coriander 1 tablespoon ground cumin 1 tablespoon sweet paprika 1 tablespoon dried oregano 1/4 teaspoon ground cinnamon 2 onions, diced 10 garlic cloves, halved 3 canned chipotle peppers in adobo, chopped 1 jalapeno, seeded and chopped 1 teaspoon sugar 2 tablespoons tomato paste 1 (28-ounce) can whole tomatoes, crushed by hand 1/2 cup masa harina 3 cups shredded white Cheddar, for garnish 2 bunches chopped chives, for garnish 1 1/2 cups sour cream, for garnish Instructions: In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to \toast\ the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream. ","[Malbec, Tempranillo, Syrah, Zinfandel]" 58144,"Shrimp Saltimbocca with Fennel and Arugula Salad 12 jumbo head-on shrimp or prawns (16-18 count) 2 tablespoons EVOO, plus more for liberal drizzling
1 fresh bay leaf
Chicken stock, to cover Sea salt and black pepper
Zest and juice of 1 lemon 1 teaspoon cl flakes
2 to 3 cloves garlic, grated or minced
12 large fresh sage leaves
12 slices thinly sliced prosciutto
1/4 cup dry vermouth
2 tablespoons butter
A hunk of crusty bread, for serving
1 bulb fennel, thinly sliced 2 cups arugula
Juice of 1 lemon Sea salt and black pepper Olive Oil, to coat
4 ounces Parmesan, shaved
Instructions: For the shrimp: Peel and devein the shrimp, leaving the tails on; reserve the shells. Break off and reserve the heads. Add a drizzle of EVOO to a medium saucepot over medium-high heat. Add the shrimp heads and shells and saute for a few minutes. Add the bay leaf and enough chicken stock to cover; simmer for 15 to 20 minutes to infuse. Strain the shrimp stock and set aside. Rinse and dry the peeled shrimp and place them in a large mixing bowl. Add some EVOO, salt and pepper, and the lemon zest, cl flakes and garlic; toss to combine. Place a sage leaf down the back of each shrimp, where it has been deveined, and then wrap each shrimp carefully and snugly with a slice of prosciutto. In a large skillet, heat the EVOO (one turn of the pan) over medium to medium-high heat. Add the wrapped shrimp and cook, turning occasionally, until the prosciutto is crisp and the shrimp are pink and firm, 6 to 8 minutes. Remove to a platter and set aside. Douse the pan with the vermouth and about 1/2 cup shrimp stock, and swirl. Swirl in the butter to make a sauce, then squeeze in the lemon juice. Pour the sauce over the shrimp. For the salad: Toss the fennel with the arugula. Add the lemon juice and some salt and pepper. Drizzle with olive oil to coat. Toss well. Add the shaved Parm. Serve the shrimp with some crusty bread and the fennel and arugula salad on the side. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 58145,"Crock Pot Turkey Breast | Turkey Pot Roast 1/2 cup all-purpose flour 1 tablespoon chopped fresh thyme, plus a few sprigs 2 teaspoons paprika 2 cloves garlic, finely chopped Kosher salt and freshly ground pepper 1 4-pound bone-in turkey breast 3/4 cup dry white wine 2 tablespoons tomato paste 2 tablespoons Worcestershire sauce 2 tablespoons chopped fresh parsley 2 bay leaves 4 carrots, cut into 1-inch pieces 4 stalks celery, cut into 1-inch pieces 1 small onion, halved and sliced 2 small russet potatoes (about 1 pound), thinly sliced Instructions: Combine 1/4 cup flour, the chopped thyme, paprika, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Rub all over the turkey, then transfer to a 6-quart slow cooker. Combine the remaining 1/4 cup flour, the wine, tomato paste, Worcestershire sauce, 1 tablespoon parsley and the bay leaves in a medium bowl. Scatter the carrots, celery, onion, potatoes and thyme sprigs over and around the turkey in the slow cooker. Pour in the wine mixture, then cover and cook on low, 7 hours. Transfer the turkey to a cutting board. Skim off the fat from the gravy in the slow cooker and discard the bay leaves. Stir in the remaining 1 tablespoon parsley and season with salt and pepper. Slice the turkey and serve with the vegetables and gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 58146,"Smoked Cheese and Beer Fondue with Beer-Simmered Bratwurst, Grilled Bacon, Mushrooms and Rye Bread 10 ounces sharp white Cheddar, shredded (about 2 1/2 cups) 6 ounces Gruyere, shredded (about 2 cups) 2 ounces smoked Gruyere or Swiss, shredded Scant tablespoon cornstarch 1 cup strained cooking liquid from Beer-Simmered Bratwursts, recipe follows 2 tablespoons spicy brown mustard, plus more for serving A few drops hot sauce Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 pound slab bacon, rind removed, sliced about 1-inch thick 1 pound cremini mushrooms, caps only 1/3 tablespoon canola oil Six to eight 2-inch-thick slices high-quality German rye bread Beer-Simmered Bratwurst, recipe follows Sweet and hot German mustards, for serving Sweet and hot German mustards, for serving
6 cups German light ale 1 tablespoon caraway seeds 1 tablespoon coriander seeds 1 tablespoon mustard seeds 3 large onions, unpeeled, roughly chopped 2 whole cloves garlic, smashed One 3-inch piece fresh ginger, peeled and chopped 3 pounds precooked bratwurst, pricked with a fork
2 tablespoons canola oil Instructions: Preheat a grill for direct grilling. If using charcoal, arrange it so that you have areas of medium-high and low to medium-low heat. Combine the cheeses in a large bowl and toss with the cornstarch. Bring the brat cooking liquid to a simmer in a medium saucepan over the higher heat. Add the cheese, a few handfuls at a time, and stir in a figure eight motion with a wooden spoon until smooth. Whisk in the 2 tablespoons spicy brown mustard and hot sauce and season with salt and pepper if needed. Transfer to a fondue pot and keep warm. Place a drip pan under the lower heat side of the grill and put the bacon on the grill. Cook until nicely charred on both sides and cooked through, about 5 minutes per side. Transfer to a platter or cutting board. Toss the mushroom caps with some of the canola oil and season with salt and pepper. Transfer the mushroom caps to a grill basket and cook over the higher heat side, tossing occasionally, until cooked through, about 10 minutes. Transfer to a serving bowl. Brush the rye bread on both sides with canola oil and season with salt and pepper. Grill the bread over the higher heat side until toasted and slightly charred, 3 to 4 minutes per side. Transfer to a platter or cutting board. Cut the bacon, rye bread and Beer-Simmered Bratwurst into chunks. Serve alongside the fondue with the mushrooms and the mustards. Preheat the grill for direct grilling, high heat. Combine the beer, caraway, coriander, mustard seeds, onions, garlic and ginger in a large stockpot. Then, add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages until half-cooked, about 5 minutes. Remove the pan from the grill and let the bratwurst sit in the liquid for 30 minutes. Transfer the brats to a platter or cutting board and strain the liquid into a bowl, discard the solids. Reserve the liquid for the fondue. Brush the sausages with canola oil and grill until the casings are crisp and golden brown and the sausages are cooked through, 4 to 6 minutes per side. Keep warm until serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58147,"Rustic Vegetable Casserole 2 tablespoons olive oil 2 carrots, peeled and turned 3 peeled and turned Yukon Gold potatoes 1 salsify, peeled and cut into 2-inch strips 1 ripe pear (small), peeled, cored and cut in two 2 turnips, peeled and turned 1 porcini mushroom, sliced 1 pint mushroom stock (made from mushroom stems) 2 swiss chard leaves (large) with the stem and heart removed 8 peeled seedless grapes Instructions: In a copper or stainless steel saucepan, heat the olive oil. Add carrots, potatoes, salsify, pear, and turnips. Saute vegetables until golden brown. Add porcini mushrooms, cook 2 more minutes. Add mushroom stock and reduce until vegetables are tender. In the last two minutes, add swiss chard. When the sauce is reduced, season with salt and pepper. Put into bowls and garnish with peeled grapes. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 58148,"Frozen Devil's Food Whipped Cream Sandwiches 1 1/4 cups cake flour 1/2 cup cocoa powder, preferably Dutch-process 1 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, slightly softened at room temperature 1 1/2 cups plus 2 tablespoons sugar 3 eggs 1 cup buttermilk 2 cups chilled heavy cream 1 teaspoon vanilla extract Instructions: Heat the oven to 350 degrees. Grease a half sheet tray and line with parchment or waxed paper. Sift all the dry ingredients 3 times to aerate. Cream the butter until smooth and fluffy in a mixer fitted with a whisk attachment; add 1 1/2 cups of the sugar and mix. Add the eggs, 1 at a time, mixing after each addition. Beat until fluffy and light. With the mixer running at low speed, add 1/3 of the dry ingredients and mix. Add 1/2 of the buttermilk and mix. Repeat with remaining dry ingredients and buttermilk and mix until smooth. Pour the batter into the prepared pan and spread it out into the corners. Bake until set in the center and springy, 20 to 25 minutes. Let cool in the pan on a wire rack. Lay a piece of parchment or waxed paper on a work surface. Turn the cake out onto the work surface and peel off the paper that the cake baked in. Flip the cake over again so the shiny top side is facing up. Cut the cake in half crosswise so you have 2 rectangles of cake. Whip the cream with the remaining 2 tablespoons of sugar and vanilla until stiff. Spread an even layer over 1 piece of the cake, then flip the other piece over (so that the shiny side faces down, and will touch the cream) and place on top of the cream. Freeze for 1 hour. Cut into bar-shaped sandwiches, (about 2 by 3 inches each). Wrap individually in parchment or waxed paper, as you would wrap a present, and serve frozen. The recipe can be made several weeks in advance and kept frozen, in a plastic container or individually wrapped, until ready to serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 58149,"Cedar Planked Green Onion Halibut 4 tablespoons butter, softened 1 egg yolk 2 tablespoons lemon juice 2 tablespoons Dijon mustard 4 tablespoons bread crumbs 1/4 cup chopped green onions (scallions) 2 tablespoons parsley 1 clove garlic 2 tablespoons canola oil 1 1/2 to 2 pounds halibut fillet, all skin and bones removed Salt and pepper 4 untreated cedar wood planks or shingles, 4-inches by 6-inches by 1/2-inch, soaked in warm water for 30 minutes Instructions: Preheat oven to 425 degrees. In the bowl of a food processor, combine the butter, egg yolk, lemon juice, mustard, bread crumbs, green onions, parsely, and garlic. Pulse for 1 to 2 minutes to throughly combine into a paste. Pour the butter mixture onto a piece of plastic wrap, roll the wrap as you would a cigar, into a cylindrical shape, and refrigerate for 2 to 3 hours until hardened. Cut the halibut into four to six equal steak portions. Brush the soaked wood with oil and place into the oven on a baking sheet for 10 minutes to begin to season the wood. Brush the fish with oil ands season with salt and pepper. Remove the hardened butter from the refrigerator, unwrap, and cut into 1/4-inch thick slices. Place 1 or 2 slices on top of each piece of fish. Place each halibut steak on top of a hot cedar plank and put the planks into a roasting pan large enough to hold them all side by side. Put the roasting pan into the oven and cook for 8 to 10 minutes, or until the fish is cooked to the desired degree of doneness and the butter has melted into a browned crust. Remove from the oven and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 58150,"Rhubarb Charlotte with Strawberries and Rum 10 extra large eggs 1 cup plus 1/2 cup sugar 2 tsp. pure vanilla extract 3/4 cup all-purpose flour confectioners' sugar for dusting vegetable oil cooking spray 1/4 cup strawberry liqueur, cassis, or a berry-flavored brandy 1/2 cup dark rum, plus 2 tablespoons for the ladyfingers and a few drops for topping 2 lbs. ripe strawberries 2 cups sugar 1 tsp. freshly squeezed lemon juice 1/2 lb. rhubarb, unpeeled, cut up 1 cup water plus 1/2 cup boiling water 1 cup plain yogurt 1/4 tsp. salt 2 cups heavy cream 2 envelopes powdered gelatin 1/4 tsp. pure vanilla extract 1/4 cup strawberry jam or glaze strawberry sorbet or ice cream, for garnish Instructions: LADYFINGERS: Preheat oven to 375 degrees F. Line a baking sheet with baker's parchment. Separate eggs, discarding two whites. In a mixer, beat the eight egg whites until foamy. Gradually add 1/2 cup sugar until stiff peaks form. Transfer to a large stainless steel bowl and reserve.
RHUBARB CHARLOTTE: In a mixer, beat the 10 egg yolks with the remaining cup sugar and vanilla to golden ribbon stage. Fold yolk mixture into egg whites. Gradually sift in flour. Transfer batter to a piping bag with a 1-inch plain tip. Pipe 3-inch fingers about 1/2 inch apart directly on the baking sheet. Dust generously with confectioners' sugar and bake 12 -15 minutes, until golden brown. Let cool on pan to room temperature before removing.
Spray interior of selected molds with vegetable cooking oil and line with plastic wrap. Line the interior sides with ladyfingers with the bottoms facing in. In a bowl, combine strawberry liqueur and the 2 tablespoons rum. Brush this onto the bottoms of the ladyfingers and set aside to soak.
Hull strawberries and slice into wedges (quarters for medium-sized berries, sixths for larger berries). Place in a stainless steel bowl with 1 cup of the sugar and lemon juice and toss. Let macerate for 2-3 hours. Stir to mix every hour or so. There should be a fair amount of strawberry juice extracted. In a saucepan over medium heat, combine rhubarb, 10 strawberry wedges, 3/4 cup of the sugar, remaining 1/2 cup rum and water and cook until very mushy.
Let cool. Puree in a blender with the yogurt and salt. Transfer the puree to a stainless steel bowl. In the bowl of an electric mixer, place 1 1/2 cups of the heavy cream and whip to stiff peaks. Place powdered gelatin in a small stainless steel bowl and add the 1/2 cup boiling water to cover and soften the gelatin. Stir to dissolve. Add about 1/2 cup of the strawberry juice from macerated strawberries to mixture. Stir gelatin mixture into the rhubarb puree.
Prepare an ice-water bath in a larger stainless steel bowl and set the bottom of the bowl of gelatin-rhubarb puree in the bath. Stir until puree just starts to thicken. Fold in whipped cream and keep stirring mixture until it is thicker but still pourable. Pour mixture into molds three-quarters of the way up. If any is leftover, you can put it in a ramekin for a snack later. Place filled molds in the refrigerator to chill for 2-3 hours or overnight. Trim ladyfingers so they are level with the Bavarian cream. Puree some of the macerated strawberries in a blender.
To serve: Whip remaining one cup heavy cream with remaining 1/4 cup sugar and vanilla to firm peaks. Unmold charlottes. Heat strawberry jam with a few drops of rum and, when melted, paint top of charlotte. Place whipped cream on top and surround with the macerated strawberries, a little strawberry puree and a scoop of strawberry sorbet. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58151,"Braised Romaine Lettuce with Mustard and Bacon 2 slices bacon, diced 2 teaspoons extra-virgin olive oil 2 heads romaine lettuce, halved lengthwise, rinsed 1/4 cup white wine 1 cup chicken broth, low-sodium canned, or homemade 1 sprig fresh thyme 1 tablespoon whole-grain mustard Kosher salt Freshly ground black pepper Instructions: Brown the bacon in the olive oil in a large skillet over medium heat. Remove the bacon from the pan and drain on a paper towel-lined plate. Place the romaine halves in the same pan, cut-side down, and brown in the rendered bacon fat, turning as needed until wilted, about 4 to 6 minutes. Remove the lettuce to the plate with the bacon. Add the wine to the skillet and use a wooden spoon to scrape up any browned bits that cling to the pan. Add the broth, thyme, and mustard and bring to a simmer. Return the lettuce to the skillet, and season with salt and pepper. Bring the liquid to a boil over high heat, and then adjust heat to maintain a gentle simmer. Place a circle of parchment paper directly on the lettuce, or set a lid slightly ajar on the skillet. Cook the romaine until tender, about 30 minutes. Transfer the romaine to a serving dish and reduce the cooking liquid to a saucy glaze. Remove the thyme sprig and pour the cooking liquid over the lettuce, sprinkle with the bacon, and serve. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 58152,"Pumpkin Pie Egg Rolls with Cardamom Whipped Cream Canola oil, for frying 1/2 cup heavy cream
3 teaspoons powdered sugar
Pinch ground cardamom
Pinch ground ginger
24 ounces pumpkin pie filling from leftover pumpkin pie (from approximately 2 slices)
Sixteen 8-inch square egg roll wrappers 2 large eggs, beaten
1/2 cup granulated sugar 1/4 cup ground cinnamon Instructions: Heat 3 inches oil to 325 degrees F in a Dutch oven or deep skillet. Whisk the heavy cream, powdered sugar, cardamom and ginger together in a bowl until soft peaks form. Transfer to a serving bowl and set aside in the refrigerator until ready to serve. Scoop the pumpkin pie filling into a bowl and mix together until smooth. Spoon into a large piping bag and snip off the tip to make a 1/2-inch hole. Place an egg roll wrapper on a work surface with one of the flat sides facing you. Brush the edges with the egg wash. Pipe a horizontal line of the pumpkin pie filling just above the brushed edge closest to you. Fold in the sides and roll up to the top edge, making sure it seals. Continue with the remaining filling and wrappers. Fry the egg rolls in batches until all sides are golden brown, 2 to 3 minutes on each side. Meanwhile, add the granulated sugar and cinnamon to a large bowl. Remove the egg rolls from the fryer and add immediately to the cinnamon-sugar mixture, tossing to coat. Place the egg rolls on a platter and serve alongside the whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 58153,"Baked Stuffed Onions 4 large Spanish onions (about 1 pound each), skin-on 7 tablespoons extra-virgin olive oil 3 large sprigs fresh thyme, plus 2 teaspoons finely chopped thyme leaves Kosher salt and freshly ground black pepper 1 large clove garlic 20 ounces spinach, stems removed, washed and dried Grated zest of 1 lemon 2 large eggs, lightly beaten with a fork Pinch of cayenne pepper, or more to taste 1 cup sourdough bread crumbs 4 ounces feta cheese, crumbled Instructions: Preheat the oven to 425 degrees F. Trim the ends of the onions, leaving the skins on, and cut them in half horizontally. Put the onions, cut-side up, in a baking dish just large enough to hold them in a single layer. Drizzle with 3 tablespoons of the oil; scatter the thyme sprigs over the top and season with salt and pepper. Add 2 cups of water, cover with foil, and bake for 1 hour. Remove the foil and bake, basting with the pan juices until the edges of the onions are browned, about 45 minutes to 1 hour more. (Add more water if pan is running dry.) Remove from the oven and cool. Smash the garlic clove with the side of a cook's knife. In a large skillet, heat 2 tablespoons of the oil over medium heat, add the garlic and stir until golden, about 3 minutes. Remove the garlic and discard. Working in batches, add the spinach, stirring to wilt before each addition. When all the spinach has been added, raise the heat to high, season with salt and pepper, and stir to combine. Cover and cook until fully wilted, about 3 minutes. Remove from the heat and drain the spinach in a colander. When cool enough to handle, squeeze as much liquid from the spinach as possible and coarsely chop. Lower the oven heat to 350 degrees F. Scoop out the center of each onion, leaving at least half an inch of the outer rings, to make onion \bowls. Coarsely chop half of the onion centers, and reserve the remaining for another use. In a mixing bowl combine the chopped onion, spinach, lemon zest, eggs, cayenne, breadcrumbs, chopped thyme, and feta cheese. Season with salt and pepper. Divide the mixture evenly among the scooped-out onions. Drizzle the tops with the remaining olive oil and bake for 30 minutes. Serve hot or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 58154,"Crustless Leek Quiche 1 tablespoon unsalted butter, plus 1 tablespoon for greasing the pan 4 leeks, upper (dark) green part removed, split lengthwise, halved again lengthwise and then cut into 2-inch strips, carefully washed and drained Kosher salt and freshly ground white pepper 4 eggs 4 ounces fresh goat cheese, cut into slices 1 cup heavy cream 1/2 cup milk A few drops hot sauce (recommended: Tabasco) A few drops Worcestershire sauce 8 ounces Brie cheese, cut into 8 even slices, rind trimmed Instructions: Preheat the oven to 400 degrees F. In a medium skillet, melt 1 tablespoon butter. When the butter starts to froth and brown slightly on the edges of the pan, shut off the heat and add the leeks. Turn the heat back to medium and season the leeks with salt and pepper. Stir to blend. Cook for 2 to 3 minutes until the leeks become only slightly tender. Transfer the leeks to a baking sheet and place the sheet in the refrigerator. Crack the eggs into a medium bowl. Whisk the eggs to break them up. Add the slices of goat cheese and season with salt and pepper. Use a whisk to break up the goat cheese and blend it with the eggs. When it is fairly smooth, whisk in the cream, milk, hot sauce, and Worcestershire. Grease the bottom and sides of the baking dish with the remaining 1 tablespoon butter and fill with the quiche batter. Place the dish in the center of the oven and bake for about 20 minutes. Open the oven door and gently layer the Brie slices on top of the quiche. Close the oven and bake for an additional 10 to 15 minutes until the top is slightly brown. Allow to cool for 20 to 30 minutes before cutting. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58155,"Marinated Shiitake Mushrooms 2 teaspoons sesame oil 1 teaspoon sliced garlic 1 tablespoon sliced fresh ginger root 3/4 pound baby shiitake mushroom caps, not more than 1 1/2 inches in diameter, wiped clean and stems removed 1 cup rice wine vinegar 1 teaspoon sambal olek (Thai cl paste) 1/2 teaspoon salt 1/2 cup Sesame Vinagrette Instructions: In a large heavy saucepan, heat the sesame oil over medium heat. Add the garlic, ginger root, and mushrooms and saute for 3 minutes, or until the mushrooms are just seared and still dry. Deglaze the pan with the vinegar and reduce over medium-high heat until almost no liquid remains. Stir in the sambal olek and salt and remove from the heat. Add the vinaigrette and tir to mix. Set aside and allow to marinate for at least 6 hours. The mushrooms can be kept covered in the refrigerator, for up to 4 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 58156,"Bacon-Rosemary-Red Bliss Hash 2 1/2 pounds red bliss potatoes Kosher salt and freshly ground black pepper 1 (8-ounce) package bacon, finely chopped 2 tablespoons finely chopped fresh rosemary leaves Instructions: Put potatoes in a large pot and cover with water by at least 3 inches. Add salt and bring to a boil over high heat. Reduce heat and simmer potatoes until fork tender, about 25 minutes. Drain potatoes and return to pot to cool slightly. Roughly smash potatoes in pot with a masher or a large fork. Heat a large nonstick skillet over high heat. Add the bacon and cook until bacon is crispy and has given up most of its fat. Lower the heat to medium-high, add the rosemary and season with salt and pepper. Make sure bacon and rosemary are evenly distributed in the pan then add the potatoes. Pat down with a spatula so the potatoes are in an even layer. Season the top of the potatoes with salt and pepper. Cook until a nice brown crust has formed on the bottom, about 5 to 7 minutes. Use the spatula to flip the potatoes, cook until brown on the other side, about 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 58157,"Candy Bar Chocolate Brownies 1 1/2 sticks (12 tablespoons) butter, melted, plus a little more for greasing the pan 1 1/2 cups sugar 2 large eggs 2 tablespoons water 1/2 teaspoon vanilla extract 1/2 teaspoon salt 1/2 teaspoon baking powder 3/4 cups unsweetened cocoa powder 1/2 cup all-purpose flour 10 mini chocolate-peanut candy bars, crumbled (about 1 1/2 cups), refrigerator cold (recommended - Snickers fun size) Instructions: Preheat oven to 350 degrees F. Grease a 9 by 13-inch cake pan (aluminum is fine) with butter. Beat the 1 1/2 sticks butter and the sugar together in a large bowl until blended. Beat in the eggs 1 at a time, then stir in water and vanilla. Sprinkle the salt and baking powder over the mixture, then mix in. Do the same with the cocoa. Finally, stir in the flour until just blended. Put the candy bars in a food processor or blender and pulse on low speed until all the bars have been reduced to a coarse crumble. Fold the crumble into the batter thoroughly. Scrape the batter into the prepared pan. Bake for about 30 minutes, until the center is set, the edges look a bit crusty, and the top of the brownies start to crack a little. Cool completely before cutting into squares. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 58158,"'The Chairman' Cocktail 6 fresh strawberries, hulled 5 fresh basil leaves 2 limes, sliced 1 1/2 cups good quality bourbon Ginger ale 6 fresh strawberries, hulled 5 fresh basil leaves 2 limes, sliced 1 1/2 cups good quality bourbon Ginger ale Instructions: In a cocktail shaker, add the strawberries, basil, and limes. Muddle or crush them together. Add the bourbon and muddle it around a little more. Add the ice and shake well. Strain the mixture equally into 4 rocks glasses filled with ice. Top each glass with some ginger ale and enjoy! In a cocktail shaker, add the strawberries, basil, and limes. Muddle or crush them together. Add the bourbon and muddle it around a little more. Add the ice and shake well. Strain the mixture equally into 4 rocks glasses filled with ice. Top each glass with some ginger ale and enjoy! ","[Bourbon, Ginger Ale]" 58159,"Tangy Quick Collards 3 large bunches collard greens 1 lime
3 tablespoons olive oil
1 tablespoon fresh ginger, minced or grated
1 garlic clove, minced or grated
2 teaspoons whole grain mustard
1 teaspoon chopped jalapeno
Kosher salt
2 tablespoons distilled white vinegar
Instructions: Remove the large center stems from the collard greens. Stack the leaves on top of each other and roll them as tightly as possible. Use a sharp chef's knife to slice the leaves as thinly as possible. Use a vegetable peeler to remove three 1-by-2-inch strips of peel from the lime. Finely chop the peel. Heat the olive oil in a large, wide pot over medium heat. Add the ginger, garlic, mustard, jalapeno and 1/2 teaspoon salt and cook, stirring occasionally, until very fragrant and the garlic is pale golden, about 3 minutes. Add the vinegar and simmer until almost completely reduced. Increase the heat to medium-high and add the collard greens. Cook, tossing with tongs, until just slightly wilted, about 3 minutes. Serve warm. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 58160,"Bucatini With Mussels Kosher salt 1 2-inch piece baguette, diced (about 3/4 cup) 1 clove garlic, smashed 1 cup fresh parsley leaves 12 ounces bucatini or spaghetti 3 tablespoons unsalted butter 2 ounces prosciutto (preferably 1 thick slice), cut into 1-inch matchsticks 3 shallots, thinly sliced 1/2 cup dry white wine Freshly ground pepper 2 pounds mussels, scrubbed well and beards removed Instructions: Bring a large pot of salted water to a boil. Pulse the bread, garlic and parsley in a food processor to form moist, green crumbs. Cook the bucatini in the boiling water as the label directs. Reserve 1/4 cup cooking water, then drain. Meanwhile, melt the butter in a wide pot over medium heat. Add the prosciutto and shallots and cook until the shallots are tender and beginning to brown, about 6 minutes. Add half of the breadcrumbs and cook, stirring, 2 minutes. Add the wine and the reserved cooking water and cook, uncovered, until the liquid is almost completely reduced, about 2 minutes. Season with pepper. Add the mussels to the pot, cover and cook, shaking the pot occasionally, until the mussels open, about 6 minutes (discard any that do not open). Add the pasta and heat through, tossing to coat. Divide among bowls and top with the remaining breadcrumbs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 58161,"Red Quinoa and Citrus Salad 3/4 cup red quinoa Juice of 3 limes (about 1/3 cup) 2 teaspoons agave nectar 1 jalapeno, seeded and minced 1/2 teaspoon minced garlic 1/4 teaspoon ground cumin 2/3 cup canola oil 1/2 cup plus 2 tablespoons chopped fresh cilantro 1/2 teaspoon lime zest Kosher salt 2/3 cup Cara Cara or navel orange segments, pith removed (see Cook's Note) 1/2 cup 1/4-inch-diced peeled and trimmed jicama 1/4 cup 1/4-inch-diced red onion 1/2 cup toasted, sliced almonds, plus extra for garnish Instructions: Rinse the quinoa in a strainer several times with cold water. Bring 1 1/4 cups water to boil in a medium saucepot with a tightly fitted lid. Add the quinoa, cover and simmer until the grains display a thread-like spiral and the water is fully absorbed, about 15 minutes. Remove from the heat and let stand, undisturbed, for 5 minutes. Fluff with two forks and transfer to a large glass mixing bowl to cool. Set aside.
Combine the lime juice, agave nectar, jalapeno, garlic and cumin in a glass mixing bowl, whisking briskly. Drizzle in the oil slowly, continuing to whisk. Once the vinaigrette is smooth and slightly thickened, whisk in the 1/2 cup cilantro and the lime zest. Season with salt. Place the oranges, jicama, onions, almonds and remaining 2 tablespoons cilantro in a medium mixing bowl. Pour in about half of the cilantro lime vinaigrette and gently toss. Fold into the quinoa. Drizzle in the remaining vinaigrette, and toss to combine thoroughly. Season with salt. Transfer the quinoa salad to a large serving bowl, garnish with almonds and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 58162,"Vacherins 1/2 cup egg whites, room temperature 1/2 cup sugar 1/3 heaping cup powdered sugar, sifted 1 cup heavy cream, whipped 1 pint raspberries Instructions: Beat the whites until foamy then add the sugar and continue whipping until stiff and glossy, about 3 minutes. Add the powdered sugar and whip very briefly just to incorporate. Spoon the meringue into a piping bag fitted with a small (1/4-inch) plain tip and pipe onto a parchment paper lined sheet pan. Make a small round flat base 1/2-inch in diameter, then pipe a ring of meringue at the edge of the base and spiral up to make it two rows high. Continue making vacherins in rows on the sheet pan. Dry them out on the top of an oven that has been on, or preheat the oven to 300 degrees, then turn it off and place the vacherin meringues in it 5 minutes later. Leave them over night to dry out until crisp. Using a pastry bag, pipe whipped cream in the center and top each one with a raspberry. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 58163,"Mixed Greens with Walnut Vinaigrette 1 teaspoon red wine vinegar 1/2 teaspoon Dijon mustard 1/4 cup/60 ml walnut oil Salt and freshly ground black pepper Lemon juice, to taste Olive oil, to finish 6 large handfuls mixed greens (recommended: butter lettuce, frisee, rocket, radicchio, endive, romaine, mache, etc.) 2 handfuls toasted walnuts, finely chopped Generous handful barely chopped fresh dill Instructions: In a small bowl, whisk together the vinegar and mustard. Whisk in the walnut oil, drop by drop. Season the vinaigrette with salt and pepper. If acid is needed, add lemon juice. If more oil needed, add olive oil.
Tear the greens into large bite-size pieces in a flat bowl. Add the nuts and dill. Just before serving, add only enough dressing to coat lightly when tossed. Toss and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 58164,"Cinnamon Cherry Heart 2 packages unflavored powdered gelatin 2 cups cherry flavored juice, (darker juice is the best) 2 teaspoons cinnamon extract Instructions: Combine gelatin with one cup of the beverage and bloom for five minutes. In a small saucepan combine the remaining juice and extract and bring to a boil. Combine with gelatin mixture and stir to dissolve solids. Pour into heart shaped mold and refrigerate for four hours. Carefully unmold. ","[Riesling, Moscato, Vinho Verde]" 58165,"Clams Valentino 3 pounds Manila clams (Littleneck are fine as well) 3 tablespoons butter 1 tablespoon extra virgin olive oil 4 ounce of thick cut prosciutto (found at deli counter), diced 3 garlic cloves, minced 1 cup chardonnay 1/2 teaspoon lemon zest 1/8 teaspoon crushed red pepper 1/8 teaspoon Herbes de Provence 1 tablespoon fresh thyme, chopped 1 tablespoon parsley, chopped Parmesan Instructions: Scrub clams with a brush to remove sand.
Heat olive oil in a cast iron pan over medium heat. Add prosciutto and cook for 5 minutes or until browned. Add garlic and red pepper and cook 2 minutes. Add wine, lemon zest, butter, herbes de Provence, parsley and thyme. Bring to a boil. Add clams and cover. Stir occasionally. Cook for 6 minutes or until clams open. Garnish with Parmesan. Serve as an appetizer in a bowl or serve as a main with pasta. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 58166,"Vegetable Soup 2 tablespoons olive oil 1 cup onion, chopped 1 cup celery, chopped 1 cup carrots, peeled and chopped 1 Idaho potato, peeled and diced 1 cup chopped zucchini 1 cup chopped canned tomatoes 6 cups roasted vegetable stock (see above recipe) 1/2 cup tiny pasta (alphabet, etc.) 1 cup frozen peas Instructions: Heat oil in large heavy pot. Add onion and celery and cook until tender. Stir in carrots and potatoes and toss to coat. Stir in zucchini. Add chopped tomatoes and stock and bring to a boil. Reduce heat so that soup simmers until the potatoes and carrots are tender about 15 - 20 minutes. Stir in pasta and peas and simmer for 5 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 58167,"Chicken Spaghetti Squash 1 large spaghetti squash (about 2 1/2 pounds) 2 tablespoons olive oil One 10-ounce package sliced mushrooms 1 red bell pepper, diced
4 scallions, thinly sliced, white and green parts separated 1/2 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 1 cup half-and-half 2 cups shredded rotisserie chicken (skin and bones discarded) 3 cups shredded Cheddar Instructions: Preheat the oven to 425 degrees F. Cut the squash in half crosswise using a serrated knife. Dig out and discard the seeds with a spoon. Place into an 8-by-8-inch microwave-safe casserole dish with 2 tablespoons water. Cover the dish with plastic wrap and microwave on high until the squash is very tender and the inside can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrap the sides of the squash, separating the strands. Leave the scraped strands in the squash. Drain and dry the casserole dish. Meanwhile, heat the oil in a large oven-proof skillet over medium-high heat. Add the mushrooms and cook, stirring often, until they have released most of their moisture and start to brown, about 5 minutes. Add the bell pepper, scallion whites, cayenne pepper, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the peppers are soft, about 5 minutes. Add the half-and-half and bring to a boil. Reduce the heat to medium and simmer until the liquid has reduced slightly and starts to thicken, 5 to 7 minutes.
Fold in the chicken and 2 cups Cheddar and stir until the cheese has melted. Add the spaghetti squash strands and stir until well combined. Transfer the squash mixture to the casserole dish and sprinkle the top with the remaining Cheddar. Bake until the cheese is melted and bubbling, 17 to 20 minutes. Let rest 5 minutes. Sprinkle with the scallion greens before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 58168,"Chaussons aux Pommes 2 tablespoons butter 4 cooking apples or pears, peeled, cored and chopped or thinly sliced
1/4 cup/55 g granulated sugar A handful of raisins, optional A squirt of lemon juice, optional 1 puff pastry block 1 egg yolk, beaten with 1 teaspoon water Confectioners' sugar, for dusting Instructions: Melt the butter in a saute pan. Add the apples, cover and cook for 10 minutes. Take off the lid, sprinkle over the granulated sugar, toss in the raisins, if using, and cook until the sugar caramelizes and coats the fruit (by now possibly a shaggy, golden mass, depending on the type of apples). Taste. Depending on the sweetness of the fruit, you may want a squirt of lemon for balance.
Roll the pastry out to a large square, about 1/4-inch/5 mm thick. Cut into 4 squares, then roll each one to make it slightly rectangular (not that shape matters one bit). Spoon the fruit mixture over half of each pastry, leaving a 1 cm/5 mm margin. Brush the margins with the egg wash. Fold the pastry over the filling and press the edges to seal. Set on a damp baking sheet. Slash the top of each pastry with a knife. Brush with more egg wash and let rest in the refrigerator for 15 minutes. Preheat the oven to 425 degrees F/220 degrees C.
Bake the pastries for 10 minutes. Lower the oven temperature to 375 degrees F/190 degrees C and continue baking until golden, puffed up and brown, 10 to 15 minutes longer. Cool slightly on a wire rack and serve dusted with confectioners' sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 58169,"Mashed Potatoes Two Ways 4 sticks butter, softened, plus more for the baking dishes 10 pounds russet or Yukon gold potatoes, peeled and cut into chunks Two 8-ounce packages cream cheese, softened
2 cups heavy cream
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 cups olive oil 4 pounds shallots, peeled and thinly sliced into rings
Instructions: For the potatoes: Generously butter two 4-quart baking dishes. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes. For the shallots: Meanwhile, add the oil to a large skillet set over medium heat. When the oil is hot, add the shallots in batches and fry until golden brown, 30 seconds to 1 minute per batch. Remove with a slotted spoon and drain on paper towels. Preheat the oven to 350 degrees F. Drain the potatoes in a large colander. Put them back in the dry pot and put the pot back on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding the other ingredients. Turn off the heat and add 3 sticks butter, the cream cheese, heavy cream, salt and pepper. Mash to combine. Spread the shallots in the bottom of one of the buttered dishes, reserving a few for decorating the top. Scoop half the potatoes on top of the shallots and spread out. Arrange the reserved shallots on top. Scoop the rest of the potatoes into the second dish. (If you are making these ahead, cover and refrigerate the dishes at this stage.) To cook, throw pats of the remaining 1 stick butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes. (It will need 1 hour if coming from the fridge.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 58170,"Green Chili, Bacon and Vodka Cream Sauce 10 poblano peppers 1/4 cup olive oil, plus more for roasting the peppers
1 cup sliced bacon
1 large red onion, diced
2 heads garlic, cloves separated, peeled and thinly sliced 1 jalapeno, thinly sliced
Salt and black pepper
2 quarts heavy cream
1 cup vodka, such as Absolut
1 bunch fresh cilantro
Instructions: To roast the peppers: Toss the poblano peppers with some olive oil and then roast them on an open flame until the skin is burnt. Let cool. Peel the skin and remove the seeds. Combine the bacon and olive oil in a medium stockpot. Cook over low heat until the bacon fat has liquefied (rendered). Add the onion, garlic and jalapeno and cook until soft. Add salt and pepper to taste. Add the vodka and cook until the liquid is reduced by 1/2. Add the cream and simmer until reduced by 1/4. Add the roasted poblano peppers and simmer with the cream for 5 minutes. Finally, add the cilantro and use a hand-held immersion blender to puree the mixture. Let cool before serving. Great with pasta, tacos and burgers. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 58171,"Spiced Apple Lasagna 6 large Granny Smith apples spiced caramel brittle (see following recipe) 1/4-stick butter, softened 2 Tbs. sugar 1 cup sugar 1/2-cup butter 1/2-tsp. cinnamon, ground 1/2-tsp. cloves, ground 1/4-tsp. black pepper 1/4-tsp. salt 1 cup sugar 1/2-cup water 3/4-tsp. lemon juice 3/4-cup heavy cream 1/2-cup milk 1/4-cup bread flour 1/2-cup pine nuts 1/4-cup brown sugar 1/4-cup butter, melted Instructions: LASAGNA CUPS: Peel the apples, cut into quarters, remove the cores and slice as thin as you can. Crush or grind the spiced caramel brittle into a fine powder by crushing between wax paper with a saute pan. Grease the sides and bottom of the foil cups. Begin layering lasagna by placing two layers of apple slices in each cup. Sprinkle the ground brittle over the apple layers. Repeat the layering by placing apple slices and sprinkling the brittle on top until the cups are full. Finish each cup with a layer of apple. Place the lasagna cups on a baking sheet and bake in a 375 degree oven for 20-22 minutes or until a toothpick can be inserted without resistance. Remove the cups from the oven and sprinkle sugar over each one. Turn on the broiler and place the cups back into the oven to brown slightly under the broiler. Remove cups from oven and allow to cool slightly.
SPICED CARAMEL BRITTLE: Place the sugar in a saucepan and heat over moderate heat until it melts and turns to a golden brown caramel. Keeping the pan over the heat, add the butter while stirring constantly and vigorously until it has melted into caramel. Caution: the sugar is extremely hot, do not splash it out of the pan. Add the spices and stir well. Remove from heat; pour immediately onto a greased sheet pan. Let the caramel cool and break into pieces.
CARAMEL SAUCE: Combine sugar, water and lemon juice in a thick-bottom saucepan. Bring to boil, stirring to dissolve the sugar. Cook the sugar until the caramel stage, it should be golden in color, then remove from the heat and cool for 5 minutes. In another saucepan bring cream to boil. Add about half of the cream to the caramel. Stir and continue adding the cream slowly. Return caramel to the heat and stir until dissolved in the cream. Remove from heat and let cool completely. Stir the milk into the cooled caramel to thin it.
PINE NUT CRUMBLES: Mix all dry ingredients in the bowl and pour in the melted butter. Spread the mixture onto a sheet pan and bake at 350 degrees for 15 minutes Let cool, hold to top the dessert.
TO SERVE: Using a paring knife, loosen the edges of each lasagna so that it will come out of the aluminum cup. Place each lasagna mold, sugar side down on the center of a plate. Drizzle each dessert with caramel sauce and sprinkle with pine nut crumbles. Garnish each plate with sauce and crumbles, serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 58172,"Curried Almonds Vegetable oil, for the baking sheet 3 tablespoons sugar 1 tablespoon Madras curry powder 1 large egg white 2 cups salted roasted almonds Instructions: Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet. Whisk together the sugar, curry powder and egg white in a medium bowl until thoroughly blended and slightly foamy. Add the almonds and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Nuts will be fragrant and slightly darker but still a bit moist. They will continue to crisp as they cool. Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 58173,"Savory Vegan Pimento Cheesecake Nonstick cooking spray, for the pan 1/2 cup raw pecans, chopped and sifted
1 tablespoon oat flour 1 tablespoon refined coconut oil, melted Kosher salt and freshly ground black pepper 2 ounces vegan cream cheese 1/2 cup raw cashews, soaked overnight and strained
1 tablespoon nutritional yeast 1 teaspoon vegan Worcestershire sauce 4 to 5 dashes hot sauce 1/2 lemon, juiced (about 1 tablespoon) 6 tablespoons jarred pimentos, chopped Vegan crackers, for serving Instructions: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of a 4-inch springform pan with nonstick spray. Combine the pecans, oat flour, coconut oil, 1/4 teaspoon salt and a few cracks of black pepper in a medium bowl until moistened. Press the crumb mixture into the bottom of the prepared pan. Bake until the crust is golden brown, about 10 minutes. Let cool on a rack. Combine the vegan cream cheese, cashews, nutritional yeast, Worcestershire, hot sauce, lemon juice, 2 tablespoons of the pimentos, 1 teaspoon salt and a few cracks of black pepper in the bowl of a food processor. Blend on high until smooth, stopping to scrape down the sides as needed, 3 to 5 minutes.
Pour the filling over the crust in the pan and tap the pan on the counter to release any air bubbles. Refrigerate for at least 4 hours and up to overnight.
Remove the sides from the pan. Garnish with the remaining pimentos. Slice and serve with vegan crackers of your choice.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58174,"Barbecue Mushroom Pizza 1/4 cup apple cider vinegar 1 teaspoon sugar Kosher salt
1/4 small red onion, thinly sliced 6 tablespoons extra-virgin olive oil 3/4 pound oyster mushrooms, torn into thin strips Freshly ground pepper
3 cloves garlic, finely chopped 1/3 cup plus 1/4 cup barbecue sauce 1 15- to 16-ounce ball pizza dough 4 ounces smoked gouda cheese, shredded (about 1 1/3 cups) 2 ounces Monterey Jack cheese, shredded (about 1/2 cup) 1 scallion, thinly sliced 2 tablespoons chopped fresh cilantro Instructions: Place a pizza stone or inverted baking sheet on the middle oven rack and preheat to 450? F. Whisk the vinegar, sugar and a pinch of salt in a small bowl, then add the sliced red onion and submerge in the vinegar; set aside to pickle. Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, undisturbed, until golden brown on the bottom, 5 minutes. Stir and continue to cook, stirring occasionally, until crisp in spots and golden brown, 5 more minutes. Add the garlic and cook, stirring, 1 minute. Add 1/3 cup barbecue sauce and 2 tablespoons water and cook, stirring, until most of the liquid is absorbed and the mushrooms are glazed, 2 to 3 minutes. Remove from the heat.
Coat a baking sheet with the remaining 3 tablespoons olive oil. Add the pizza dough and stretch into an 11-by-13-inch oval. Top with the remaining 1/4 cup barbecue sauce and spread using the back of a spoon, leaving a 1/2-inch border. Sprinkle with the gouda, then top with the mushrooms, then the Monterey Jack. Put the baking sheet directly on the hot pizza stone or inverted baking sheet. Bake until the crust is golden brown on the bottom and around the edges, 15 to 20 minutes.
Slide the pizza onto a large cutting board. Drain the red onion and scatter over the pizza, along with the scallion and cilantro. Cut into pieces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]

" 58175,"Cast-Iron Carrots with Curry 3 tablespoons coconut oil 2 pounds carrots, peeled, halved lengthwise and sliced on the bias 1-inch thick
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon curry powder
1/4 cup roughly chopped fresh cilantro
Instructions: Heat a large heavy skillet over medium-high heat and add the coconut oil. When hot, add the carrots in an even layer to maximize contact with the pan. Sprinkle with the salt and pepper, and fry the carrots, turning every 3 or 4 minutes, until are they are dark caramelized brown in spots, about 8 to 10 minutes. Add the curry powder and mix to combine. Scatter the cilantro over the top and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 58176,"Warm Winter Fruit Compote 1 can (16 ounces) whole cranberry sauce 3 cups cooking apples, cored, peeled and sliced (about 3 medium) 1 1/2 cups red OR Asian pears, cored, peeled and sliced (about 2 medium) 1/4 cup orange juice 1/2 teaspoon Spice Islands Ground Saigon Cinnamon 1/2 teaspoon Spice Islands Ground Ginger 1/4 teaspoon Spice Islands Ground Cardamom Instructions: Combine all ingredients in a large saucepan. Cover and simmer 20 minutes. Remove cover and simmer an additional 35 minutes or until liquid is reduced to desired consistency. Serve warm with turkey or pork. Recipe note: Compote may be made ahead of serving time. Cover and store in refrigerator. Reheat to a simmer for 10 minutes before serving. Garnish with sprigs of fresh rosemary, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 58177,"Beef and Black Bean Sliders 1/4 cup cooked black beans 2 tablespoons olive oil 1 teaspoon garlic powder Kosher salt and freshly ground black pepper 1/2 pound ground beef 1 tablespoon Dijon mustard 8 mini-hamburger buns Grilled Crunchy Coleslaw, recipe follows 1/2 head red cabbage, cut into 4 wedges, leaving core intact so wedges hold together 2 tablespoons canola or vegetable oil 1 tablespoon sugar Kosher salt and freshly ground black pepper 1 teaspoon finely grated orange zest 1 teaspoon Dijon mustard 1 tablespoon fresh orange juice 1/4 cup olive oil 1/4 cup chopped fresh parsley 1 green onion, chopped Instructions: Preheat the grill. In a medium bowl, mash the black beans, 1 tablespoon olive oil, and garlic powder with a potato masher or fork until very creamy. Gently mix the black bean mixture with the ground beef. Season the mixture liberally with salt and pepper. Divide the mixture into 8 equally portioned thin patties. Using a pastry brush, lightly coat the outside of the patties with mustard. Lightly brush the grill with the oil and place the burgers on the hot grill. Cook the burgers until a golden crust is formed, about 1 to 2 minutes per side. Slice the mini buns in half and brush with the remaining oil. Place the buns on the grill until nicely toasted with grill marks. Serve the sliders on the toasted hamburger buns, topped with crunchy Grilled Crunchy Coleslaw. Preheat a grill. Place the cabbage wedges on a baking sheet, and drizzle with the vegetable oil on both sides. Sprinkle with sugar, salt, and pepper, and then toss to coat. Grill the cabbage for 4 minutes each side, or 8 minutes total, turning once or until the edges begin to wilt, but the bulk of the cabbage remains crunchy. Remove the cabbage from the grill and allow to cool a few minutes. Meanwhile, make the vinaigrette in a medium bowl by whisking the orange zest, Dijon mustard, and orange juice with the olive oil until it emulsifies. Add salt, and pepper, to taste. Chop the grilled cabbage, removing the core, and place in the bowl with the dressing. Add the parsley and green onion and toss to coat. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 58178,"Strawberry Shortcake Strawberries: 1 quart strawberries, stemmed and sliced in half 1 cup granulated sugar
Shortcakes: Nonstick cooking spray, for greasing the baking sheet 2 1/2 cups all-purpose flour, plus more for sprinkling and rolling 8 tablespoons (1 stick) unsalted butter, chilled and cut into cubes 1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon granulated sugar
1/4 teaspoon baking soda
1 cup buttermilk
1/4 cup heavy cream
Turbinado sugar, for sprinkling
4 tablespoons unsalted butter, softened Instructions: For the strawberries: In a medium bowl, mix the strawberries and granulated sugar. Set aside, covered, for at least 30 minutes and up to 3 hours in order for the sugar and strawberries to a make a sauce. The longer this sits, the juicier the strawberries will become. For the shortcakes: Preheat the oven to 450 degrees F. Grease a baking sheet with cooking spray. In a large mixing bowl, combine the flour and butter. Using a pastry blender, cut the butter into the flour until it resembles coarse meal. Stir in the baking powder, salt, granulated sugar and baking soda. Make a well in the center and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.) Sprinkle a work surface with flour, coat your palms and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll the dough to about 1/2 inch thick. Flour a 3-inch biscuit cutter (or the rim of a glass) and cut out the biscuits. Reshape the leftover dough into a ball, roll it out again and cut out more biscuits until there is no dough remaining. Put the biscuits on the prepared baking sheet, brush the tops with the heavy cream and sprinkle with the turbinado sugar. Bake until the tops are golden brown, 10 to 12 minutes. While the biscuits are still hot, spread some softened butter on top of each one with a pastry brush and let it melt. Spoon some of the strawberries and their sauce on top of each biscuit and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 58179,"Carmelitas 2 cups flour 1 3/4 cups quick-cooking oats 1 1/4 cups brown sugar 1 teaspoon baking soda 1/4 teaspoon salt 1 1/4 cups (2 1/2 sticks) unsalted butter, softened 1 cup chocolate chips 3/4 cup chopped pecans 1 1/2 cups Salted Caramel Sauce, recipe follows 2 1/2 tablespoons flour 1 cup sugar 1/4 cup water 3/4 cup heavy cream 3 1/2 tablespoons unsalted butter 1 teaspoon gray sea salt, crushed or kosher salt 1 pint vanilla bean ice cream 1/2 cup whole milk 1/4 cup salted caramel sauce Instructions: Preheat the oven to 350 degrees F. Grease a 9 by 13-inch pan. Combine the flour, oats, brown sugar, baking soda, salt, and softened butter in the bowl of a mixer. Mix on low until crumbly. Divide the mixture into 2 equal portions. Press half the crumb mixture in the prepared pan. Bake for 10 minutes. Remove and cool slightly. Sprinkle the chocolate chips, and chopped pecans over the cooled crust. Mix the salted caramel sauce, and flour together, and drizzle over the chocolate chips, and nuts. Top with the remaining crumb mixture. Return to the oven and bake for an additional 15 to 20 minutes or until the crust starts to brown. Allow the pan to cool, and refrigerate it until the caramel filling is set. Cut into bars and serve. Salted Caramel Sauce: In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool. *Cook's Note: This recipe will last in the refrigerator up to 2 weeks. Reheat before serving.
Salted Caramel Variations:
Salted Caramel Dip with Harvest Apples: Package the sauce with seasonal apples for making caramel apples or simply dip the apple slices into the caramel sauce.
Carmelitas: Attach a recipe for a classic carmelitas recipe to the jarred caramel sauce suggesting using the sauce in the recipe. Salted Caramel Milkshake: Add the salted caramel sauce to basic vanilla milkshake recipe, recipe follows. Salted Caramel Milkshake: Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth.; ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 58180,"Classic Onion Rings Vegetable oil, for deep frying 2 cups all-purpose flour 1 tablespoon cayenne pepper Salt and freshly ground black pepper 1 egg 2 1/2 cups ice cold soda water Ice cubes 1 large onion, cut into 1/4-inch-thick rings Instructions: Heat the oil in a deep fryer to 375 degrees F. In a small bowl, mix together the flour, cayenne pepper, some salt and pepper, the egg and soda water. Before dipping the onion rings, add some ice cubes to keep the mixture very cold. Dip the separated onion slices into the batter until they are all coated and set aside. Repeat with the remaining rings. Deep fry the rings, a few at a time, until golden brown, 2 to 3 minutes. Remove to paper towels to drain. Season with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 58181,"Braised Lamb with Basil and Garlic Stuffing 1 5 pound leg of lamb, boned 1/4 pound bacon or salt pork 6 garlic cloves, finely minced 3 fresh parsley sprigs 10 fresh basil leaves Salt and freshly ground black pepper, to taste 1 cup coarsely chopped onion 1/2 cup coarsely chopped carrots 3/4 cup dry white wine 2 cups chopped, peeled, fresh or canned tomatoes Instructions: When the lamb is boned, ask the butcher to remove the bones and crack them. Combine the bacon, garlic, parsley, and basil in a food processor or use a blender. Blend the ingredients to a fine puree. Sprinkle the lamb inside with salt and pepper. Spread the bacon mixture inside the lamb to fill it. If some of the stuffing oozes out, no matter. Sew up the lamb, tucking in torn pieces as necessary. Sprinkle the lamb all over with salt and pepper. Rub the lamb with any excess bacon and herb mixture. Place the lamb, fat side down, in a heavy casserole and arrange the bones around it. The lamb and bones should fit snugly inside the casserole. Brown the lamb on all sides and sprinkle onion and carrots around it. Cover and cook for about 5 minutes. Carefully pour off and discard all fat that has accumulated. Add the wine, tomatoes, salt and pepper. Cover and bring to the boil. Cook and bring to the boil. Cook over moderate heat for about 2 hours. Remove the lamb and strain the sauce into a saucepan. Bring to the boil and skim the surface as necessary to remove as much fat as possible. Cook the sauce down until it is properly concentrated and sauce-like. Slice the meat and spoon a little of the sauce over each serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 58182,"Oxtail Stew 12 ounces dried lima beans 4 pounds oxtails 2 large Vidalia onions, chopped 3 scallions, chopped 4 garlic cloves, smashed 1 bunch fresh thyme 2 tablespoons red pepper flakes 4 teaspoons hot paprika 2 bay leaves 2 tablespoons hot sauce 4 tablespoons gravy master 6 cups low-sodium beef broth 4 teaspoons tomato paste 2 tablespoons salt Right rice, recipe follows 2 cups rice Instructions: In a large bowl, cover lima beans with water, cover with a towel and soak overnight. In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, hot sauce, and gravy master and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally. Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 2 hours. Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid. At 2 hours, add the beans, tomato paste, and 2 more cups of beef broth and water, if needed. Bring to a boil then simmer uncovered 2 hours, skimming fat off top and stirring occasionally. In the last 1/2 hour of cook time, season with 2 tablespoons salt. Serve with rice. Rinse rice 3 times to remove starch. Put rice in a medium saucepan. Fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let rice stand another 5 minutes, covered. Yield: 4 to 6 servings ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 58183,"Coconut Sorbet 8 ounces sweetened coconut milk 16 ounces water 1/4 cup toasted coconut Instructions: Combine the coconut milk and water and chill for several hours in the refrigerator. Freeze the mixture in an ice cream freezer according to the manufacturers instructions. Add the toasted coconut to the frozen coconut sorbet by stirring in using a spoon. Keep frozen until ready to serve. ","[Vouvray, Moscato, Vinho Verde, Sauvignon Blanc]" 58184,"Hash Brown Mac and Cheese Cups Nonstick cooking spray One 20-ounce bag frozen shredded hash browns, thawed (about 3 cups)
4 ounces small elbow macaroni (about 1 cup)
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/2 cup milk
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Pinch ground nutmeg
1 cup freshly grated Gruyere cheese (about 4 ounces)
1/4 cup freshly grated Cheddar (about 1 ounce)
1/2 cup panko bread crumbs 1 tablespoon finely sliced chives
Instructions: Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with nonstick spray. Divide the hash browns between the muffin tin cups and firmly press into the base and up the sides of each to create a cup shape. Bake until golden around the edges, 25 to 30 minutes.
Meanwhile, cook the macaroni in a large pot of salted boiling water according to package instructions. Drain and set aside.
Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and whisk constantly until the milk thickens slightly, about 2 minutes. Reduce the heat to low and add the salt, cayenne and nutmeg. Slowly fold in the Gruyere and Cheddar and stir until the cheeses are melted, about 2 minutes. Stir in the macaroni.
Divide the macaroni among the hash brown cups. Bake until the tops of the cups are golden brown, 10 to 15 minutes.
Meanwhile, melt the remaining 1 tablespoon butter and combine with the breadcrumbs.
Remove the mac and cheese from the oven, top with the breadcrumbs and bake until the breadcrumbs are golden brown, about 5 more minutes. Top with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58185,"Eggplant Stew with Honey and Golden Raisin Polenta 1-ounce dried porcini mushrooms, coarsely chopped 1 quart chicken stock, divided 1/4 cup extra-virgin olive oil 4 cloves garlic, chopped 1 teaspoon crushed red pepper flakes 1 red onion, chopped, chopped into bite sized pieces 1 large carrot, peeled and thinly sliced 3 to 4 celery stalks, cut into bite sized pieces 2 cubanelle peppers, chopped 1 red bell pepper, seeded and chopped into bite sized pieces 2 eggplants, peeled of half the skin, cut into bite-sized cubes 1 bay leaf Salt and pepper 2 tablespoons aged balsamic vinegar 1 (28-ounce) can whole tomatoes (recommended: San Marzano) 1 cup milk Handful golen raisins 2 sprigs rosemary, leaves stripped and finely chopped 1 cup quick cooking polenta- 3 tablespoons honey 2 tablespoons butter 1/2 cup grated Parmigiano-Reggiano or Romano Instructions: Place dried mushrooms and 2 cups chicken stock in a small pot over medium-low heat.
Heat the extra-virgin olive oil in a Dutch oven or high sided skillet over medium to medium-high heat. Add garlic, crushed pepper, onions, carrots, celery, peppers, and eggplant to the pot as you chop them. Add the bay leaf, season with salt and pepper and cover the pot to sweat the vegetables out a little faster. Stir occasionally for 10 to 12 minutes then uncover and add the balsamic vinegar. Remove the reconstituted dried mushrooms to the pot with a slotted spoon. Pour in all but the last few tablespoons of mushroom stock. The last of the stock can hold a little loose grit from the dried mushrooms. Add tomatoes and break up with a wooden spoon. Simmer over low heat the last few minutes before serving. Adjust salt and pepper. Heat the remaining 2 cups stock with 1 cup milk, golden raisins and rosemary over medium high heat. Whisk in polenta and stir 3 minutes until thickened. Remove from heat and stir in honey, butter and cheese.
Pile some polenta in shallow bowls and spoon the stew around the polenta.; ","[Barolo, Barbaresco, Dolcetto, Gavi]" 58186,"Ottoman Bazaar Cocktail 1 3/4 ounces raki (or other anise-flavored liquor) 1 3/4 ounces fresh orange juice 1 ounce passion fruit puree 1/4 ounce honey Pinch of ground cloves Pinch of ground cardamom Pinch of ground cinnamon Cinnamon stick and dried lime slice, for garnish Instructions: Combine the raki, orange juice, passion fruit puree, honey, cloves, cardamom and ground cinnamon in a cocktail shaker with ice. Shake well and strain into a tall glass filled with crushed ice. Garnish with a cinnamon stick and a dried lime slice. ","[Raki, Moscato, Sherry, Port]" 58187,"Nana's Cinnamon Rolls 2 (1/4-ounce) packages dry yeast 1/2 cup warm water 4 eggs 1/2 cup sugar 2 teaspoons salt 5 cups all-purpose flour 1/2 cup butter, melted 2 tablespoons all-purpose flour 1 stick butter, melted 3/4 cup brown sugar 1 tablespoon ground cinnamon 1/4 cup chopped pecans 1/2 cup raisins 1 1/2 cups powdered sugar 3 tablespoons milk 1 teaspoon vanilla extract Instructions: Spray a large mixing bowl with nonstick spray. Dissolve yeast in water in a bowl of a standing mixer with dough hook. Let sit for 5 minutes. In a large measuring cup beat together eggs, sugar and salt. Whisk in egg mixture to the bowl of yeast. Add 1 cup flour and mix until smooth. Add melted butter and mix well. Add remaining 4 cups of flour in stages and mix until stiff dough is formed. Add dough to greased bowl. Place bowl in a warm area with a towel on top. Let rise until it doubles in size, about 1 hour. Preheat oven to 400 degrees F. Grease a 9 by 13 by 2-inch pan On a cutting board, sprinkle 2 tablespoons flour. Punch down and roll out dough to approximately 12 by 15-inch rectangle. Spread with butter. Sprinkle sugar, cinnamon, pecans, and raisins. Roll dough into a large pin wheel cylinder and cut ends off the roll. Cut into 8 portions. Put in greased pan, pin wheel side down and let rise to double in size. Bake for 20 to 25 minutes until browned evenly. Remove from the oven and allow to cool completely. Mix in medium size bowl with whisk until smooth. Drizzle glaze over on top of the cooled rolls. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 58188,"Maple-Glazed Yam Stars 4 large yams, at least 3 inches in diameter (each yam should yield 3 stars, depending on exact size) 1 1/2 cups orange juice 1/2 cup maple syrup Instructions: Preheat the oven to 400 degrees F. Place each yam on its side and slice crosswise into 1/2-inch rounds. Using a 3-inch star-shaped cookie cutter, cut out a star shape from each round. Discard the scraps. Place the stars in the baking dish. Pour the orange juice and syrup over the top, and cover tightly with aluminum foil. Bake for 40 to 60 minutes, until yams are soft to the touch of a fork, then remove the foil and bake for approximately 30 more minutes, or until yams start to become candied. Keep a watchful eye on stars and remove early if the pan juices reduce to the point of burning. To avoid any breakage, serve directly from the baking dish with a spatula. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 58189,"Tuscan White Beans with Olive Oil 1 pound dried Great Northern, navy, pea or other white beans 2 quarts chicken stock 1 teaspoon salt 1/3 cup olive oil 2 tablespoons chopped garlic 1/4 cup chopped fresh flatleaf parsley 2 tablespoons chopped fresh thyme 1/2 teaspoon dried red pepper flakes 1/4 cup fresh lemon juice Salt and freshly ground black pepper to taste Instructions: Sort the beans to make sure they are free of stones or other debris. Rinse, then cover with cold water, refrigerate, and soak overnight. The next day, drain the beans, place them in a large pot, and cover with the stock. Bring to a boil, then lower the heat and simmer the beans for 1 1/2 to 2 hours, or until they are tender. Add 1 teaspoon of salt in the final 15 minutes of cooking. The addition of salt earlier in the cooking process will result in tough beans. Remove the beans with a slotted spoon and transfer to a large mixing bowl. Add all the remaining seasoning and other ingredients to the warm beans in the bowl and toss together. Adjust the salt and add freshly ground pepper to taste. Serve warm or chilled. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Chianti]" 58190,"White Chocolate Semifreddo 5 eggs, separated* 1/2 cup sugar 1 teaspoon pure vanilla extract 6 ounces white chocolate, melted 2 cups heavy whipping cream 1 tablespoon minced candied ginger Fresh berries, as accompaniment Mint sprigs, for garnish Instructions: Place the egg yolks, sugar, and vanilla extract in the bowl of a mixer fitted with the whip attachment, and whip on high speed until very light and fluffy, 3 to 5 minutes. Gently fold in the melted white chocolate; set aside. Place the cream in a large bowl and whisk just until the cream starts to thicken, then gently fold in the egg yolk mixture and the candied ginger. Place the egg whites in the clean bowl of a mixer fitted with the whip attachment, and whip on high speed until they just hold soft peaks. Gently fold the whites into the egg yolk mixture. Transfer the mixture to a covered container and freeze for at least 2 hours. Scoop and serve with fresh berries and mint sprigs. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 58191,"Golden Pickled Eggs with Carrots 2 1/4 cups distilled vinegar Kosher salt 1 tablespoon coriander seeds 1 tablespoon yellow mustard seeds 1 tablespoon sugar 1 bay leaf 1/2 small yellow or white onion, thinly sliced 1 teaspoon turmeric 1/2 teaspoon crushed red pepper flakes 1 small carrot, peeled into strips with a vegetable peeler 12 hard-cooked eggs, peeled Instructions: Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, bay leaf, onions, turmeric and pepper flakes to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes. Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put half the carrots in the bottom of 3 glass pint jars with lids. Add 2 eggs to each jar and then the remaining carrots. Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature, then refrigerate for at least 24 hours before serving. (The eggs will keep, covered by liquid and refrigerated, up to 5 days.) ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 58192,"Peanut Butter Swirl Brownies Nonstick cooking spray, for greasing the pan 1/2 cup confectioners' sugar 1/2 cup smooth peanut butter 1/4 cup cream cheese, at room temperature
1 1/2 teaspoons pure vanilla extract 3 large eggs 1/2 cup all-purpose flour 1/4 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process) 1/4 teaspoon baking powder Pinch sea salt
1 cup granulated sugar 1 stick (8 tablespoons) unsalted butter, melted 1/2 cup bittersweet chocolate chips Instructions: Preheat the oven to 350 degrees F. Coat a 9-inch square baking pan with cooking spray. Beat together the confectioners' sugar, peanut butter, cream cheese, 1/2 teaspoon vanilla extract and 1 egg in a large bowl with an electric mixer on medium-high speed until smooth.
In a small bowl, combine the flour, cocoa powder, baking powder and salt. Whisk to thoroughly combine. In a medium bowl, whisk together the remaining 2 eggs, granulated sugar and remaining 1 teaspoon vanilla. Whisk in the butter.
Add the flour mixture and chocolate chips to the bowl with the egg-butter mixture and fold together with a spoon or spatula until just combined.
Add half of the brownie batter to the pan and tap on the countertop to level. Add the peanut butter mixture by the spoonful, making sure that the spoonfuls do not touch each another. Pour the remaining brownie batter over the top and swirl the two batters together with a butter knife.
Bake until the edges are just set, about 20 minutes. The center should still be soft. Cool in the pan for at least 15 minutes before cutting. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 58193,"Roasted Garlic Chicken 1 head garlic 1/2 cup red wine vinegar 1/3 cup extra-virgin olive oil 2 tablespoons roughly chopped fresh oregano, plus more for garnish 3 or 4 dried red cl peppers, crushed Kosher salt 4 pounds bone-in chicken parts (or one 4-pound chicken, cut into 10 pieces) Pita bread, for serving Instructions: Mince 1 clove garlic; smash the rest. Combine the garlic with the vinegar, olive oil, oregano, chiles and 2 teaspoons salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours or overnight. Preheat the oven to 450. Arrange the chicken in a roasting pan; roast until cooked through and golden, about 30 minutes. Garnish with oregano. Brush pita bread with the pan drippings to serve with the chicken. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 58194,"Grilled Steak and Zucchini 1 pound baby red-skinned potatoes 1 clove garlic, smashed Kosher salt 2 1/2 tablespoons extra-virgin olive oil 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh thyme 1 teaspoon finely grated lemon zest 1 1/2 pounds beef tri-tip, cut lengthwise into 4 steaks 1 tablespoon fresh lemon juice 1 tablespoon finely chopped fresh parsley Freshly ground pepper 2 medium zucchini, sliced diagonally 1 inch thick
Instructions: Preheat a grill to medium high. Put the potatoes in a medium saucepan; add the garlic, 1/2 teaspoon salt, and water to cover. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes; drain, discarding the garlic. Meanwhile, mix the olive oil, rosemary, thyme, lemon zest, 1 teaspoon salt, and pepper to taste in a small bowl. Toss the zucchini in a bowl with 1 tablespoon of the herb oil. Rub the steak with a tablespoon of the remaining herb oil. Grill the steak, turning once, about 10 minutes for medium rare (a thermometer inserted into the center of the steak should register 130 degrees F to 135 degrees F). Transfer to a plate to rest. Meanwhile, grill the zucchini, turning once, until well marked and crisp-tender, about 10 minutes. Transfer to a plate and sprinkle with half of the lemon juice. Toss the potatoes with the remaining herb oil and lemon juice, the parsley, and salt and pepper to taste. Serve with the steak and zucchini. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 58195,"Honey Pots de Creme 3/4 cup honey 1 1/2 cups cream 1 cup milk 1 vanilla bean (not split) 5 yolks 2 tablespoons sugar 1/4 teaspoon salt 1/2 cup whipped cream Honey comb Instructions: Preheat oven to 300 degrees F. In a saucepan heat the honey until it bubbles, allow to boil for about 10 seconds which will intensify the flavor. Add the cream, milk, and vanilla bean to the pan and bring just to a boil, then turn off the heat and let infuse 10 minutes. Then whisk the yolks with the sugar and salt well and temper them by slowly whisking in the hot honey cream. Pour this into individual ovenproof 4-ounce dessert cups and fill them to the top. Place the dishes in a water bath and bake until set, about 45 minutes to 1 hour or until set. Chill, then serve topped with a dollop of whipped cream and a chunk of honey comb on top of that. Notes about the recipe: We make all kinds of pots de creme at Tru; chocolate, caramel, even rosemary. Cooked honey has a different flavor than uncooked honey. The eggs make this custard so silky smooth. Use organic if you can. I get mine from swan Creek Farm in Indiana. George the farmer drives in once a week to deliver organic eggs, honey, maple syrup and hens. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 58196,"Espresso Panna Cotta 1/2 cup whole milk 1 1/2 teaspoons unflavored powdered gelatin 1 1/2 cups heavy cream 3 heaping teaspoons instant espresso powder 1/4 cup sugar Pinch salt 1 small white chocolate bar, for garnishing 1 small dark chocolate bar, for garnishing Instructions: Place the milk in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves, but the milk does not boil, about 2 minutes. Add the cream, espresso powder, sugar, and salt. Stir over low heat, until the sugar dissolves, about 3 more minutes. Remove from the heat and let cool slightly. Pour the cream mixture into 2 martini glasses, dividing equally. Cover and refrigerate, stirring every 20 minutes during the first hour. Chill until set, at least 6 hours and up to 2 days. When ready to serve, use a vegetable peeler on the chocolate blocks to create about 1 tablespoon each of the white and dark chocolate shavings. Sprinkle the shavings over each panna cotta and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 58197,"Pan-Seared Pork with Pineapple-Kiwi Salsa 1 cup diced pineapple (fresh or canned in juice) 1 cup peeled and diced kiwi (about 2 or 3 whole kiwi) 2 tablespoons chopped fresh cilantro leaves 1 jalapeno, seeded and minced 1 tablespoon fresh lime juice Salt and freshly ground black pepper 1 tablespoon olive oil 1 pound leftover roasted pork tenderloin, sliced crosswise into 1-inch thick slices 1 tablespoon chili powder Instructions: In a medium bowl, combine the pineapple, kiwi, cilantro, jalapeno, and lime juice and toss to combine. Season, to taste, with salt and pepper and set aside. Heat the oil in a large skillet over medium heat. Season both sides of the pork slices with salt and pepper. Rub the chili powder into both sides of the pork. Add the pork to the hot pan and sear 2 minutes per side, until golden brown. Serve the pork with the salsa spooned over the top. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 58198,"Vegan Ratatouille 1/3 cup olive oil 2 or more garlic cloves, peeled and chopped 2 cups (1 large) sliced onion 3 cups (2 medium) sliced zucchini 4 cups (1 small) cubed, peeled eggplant 3 tablespoons flour 2 green peppers, seeded and cut into strips 1 1/2 cups canned plum tomatoes 1 tablespoon capers Salt and freshly ground pepper, to taste Instructions: Heat the oil in a large skillet, add the garlic and onions and saute until the onions are transparent. Meanwhile, slice the squash and peel and cube the eggplant. Flour the pieces lightly. Add the squash, eggplant and green peppers to the skillet, cover and cook slowly about 30 minutes. Add the tomatoes and capers and simmer, uncovered, until the mixture is thick, about 10 minutes. Season with salt and pepper. Serve hot or cold. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 58199,"Quick Fix Crostini with White Beans 1 (15-ounce) can white beans, drained 2 cloves garlic, chopped or 2 teaspoons pre-minced garlic 1 teaspoon ground cumin Salt and pepper 1/4 cup chopped fresh basil leaves 16 melba toast squares or rounds Instructions: In a bowl, mash white beans with the back of a fork or a potato masher until partially pureed. Add garlic and cumin and mix well. Season, to taste, with salt and black pepper. Serve white bean puree on melba toast, garnish with basil. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 58200,"Crepes Fruits de Mer 3 3/4 cups white sauce 1/2 cup dry white wine, warmed 3/4 cup seasoned flour 1 1/2 pounds flounder or sole, filleted and skinned and cut into 2 by 1-inch fingers 1/4 cup clarified butter 1 small crayfish (lobster) cut into 1-inch pieces 2 cups tomatoes, peeled, seeded and chopped 12 oysters, halved 1/4 cup brandy, warmed 1 cup shrimp, peeled 2 cups mushrooms, sliced Lemon juice to taste and 2 lemons for garnish Pinch cayenne pepper 4 pancakes (10 inches in diameter) 2 tablespoons freshly grated parmesan cheese Parsley, finely chopped for garnish Instructions: Heat white sauce and add wine. Flour flounder and shake off excess flour. Heat butter in large pan, add floured fish, then add crayfish, tomatoes and oysters. Toss gently in the butter, move foods to one side of pan, pour over warmed brandy and light. Stir seafood into flames. Pour over 1 1/2 cups of sauce to douse flames. Add shrimp. In separate pan add some clarified butter and toss mushrooms with lemon juice and a pinch of cayenne. Add the seafood. Lay pancakes on warmed serving dish, place a large tablespoonful of mixture into the center. Fold over either side and turn whole filled pancake upside down. Continue in this manner until all pancakes are filled. Add 1 tablespoon of the cheese to the remaining sauce, spoon sauce over pancakes, dust surface with remaining cheese and place under grill to brown. Serve dusted with cayenne pepper and finely chopped parsley. Serve accompanied by lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 58201,"Blue Cheese Salad Spears 5 slices bacon 1 head Little Gem (6 to 7 ounces) or other baby lettuce, leaves removed Chunky blue cheese dressing, for drizzling 1/2 cup chopped cherry tomatoes 2 hard-boiled eggs, chopped Freshly ground pepper Instructions: In a large nonstick skillet, cook the bacon over medium-high heat until browned and crisp, flipping halfway, about 6 minutes. Transfer to paper towels to drain, then crumble the bacon. Arrange the lettuce leaves on a serving platter. Drizzle with blue cheese dressing, then top each leaf with some of the tomatoes, crumbled bacon and chopped eggs. Sprinkle with pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58202,"Apple and Thyme Martini Ice 10 ounces vodka 6 ounces apple juice 1/4 cup thyme syrup, recipe follows 1 large apple, peeled 4 fresh thyme sprigs 1 cup sugar 1/2 cup water 5 large sprigs fresh thyme Instructions: Special equipment: melon baller Chill the martini glasses. Fill the shaker with ice. Combine the vodka, apple juice, and thyme syrup in a martini shaker. Shake for about 10 seconds. Divide between the 4 chilled martini glasses. Use the melon baller to scoop out small balls of apple. Place 3 balls of apple and 1 sprig of thyme in each glass for garnish. Serve immediately. In a saucepan combine sugar, water, and thyme over medium heat. Bring to a boil, reduce heat and simmer until the sugar has dissolved, about 5 minutes. Take the pan off the heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator. Yield: 1 cup Prep Time: 5 minutes Cook Time: 5 minutes ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58203,"Pineapple Blueberry Dump Cake One 21-ounce can blueberry pie filling 1 cup fresh blueberries One 20-ounce can crushed pineapple One 15.25-ounce box yellow cake mix 2 sticks (1 cup) unsalted butter, melted 1/2 cup chopped pecans 1/2 cup sliced almonds Instructions: Preheat the oven to 350 degrees F. Pour the blueberry pie filling into a 9-by-13-inch baking dish and spread evenly to cover the bottom. Top with the fresh blueberries. Pour the crushed pineapple and its juices over the blueberries and spread to coat. Top evenly with the cake mix. Drizzle the melted butter all over the cake mix, covering as much of the surface as possible. Sprinkle the pecans and almonds on top. Bake until the topping is set and the fruit is bubbling, about 40 minutes. Let cool 10 minutes before serving. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 58204,"Sake Mojito 8 shiso (Japanese) mint leaves 1/2 lime, juiced 1 teaspoon simple syrup 3 ounces very dry sake 1 ounce plum wine Instructions: Tear up the mint (not too small) into a martini shaker. Crush the mint. Not too much that the mint will be in small pieces, just enough to get the aroma and flavor out. Squeeze in the lime juice. Add a teaspoon of simple syrup. Add ice 2/3rds of the way up the shaker. Add very dry sake. Add plum wine. Shake vigorously. Pour into a tall glass. ","[Sake, Plum Wine]" 58205,"Brownies with a Surprise 10 ounces unsalted butter (2 1/2 sticks) 1 pound good-quality semisweet chocolate (or bittersweet), chopped 2 cups granulated sugar 8 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 teaspoon salt 16 chocolate-covered peanut butter cups Instructions: Preheat oven to 350 degrees. Melt butter and chocolate together in a metal bowl over simmering water. Remove from over water and set aside. In a large bowl, whisk together sugar, eggs and vanilla. Whisk only to blend. Add chocolate mixture and whisk gently. Add flour and salt and use the whisk to stir in until blended. Grease a 12 by 12-inch square pan, and line the bottom with parchment. Pour a scant half of the brownie batter into pan and spread smooth. Place the 16 peanut butter cups upside-down onto the batter, spacing them evenly in 4 rows of 4 (the brownies will be cut into 16 squares, with a peanut butter cup in the center of each.) Push the cups down into the batter slightly. Top with the remaining batter and gently spread smooth. Bake 30 minutes. Center will still be soft. Remove from oven and let cool in pan on wire rack. Cool completely before cutting, or for best cutting results, chill several hours or overnight in refrigerator. Cut into 16 (3-inch) squares. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 58206,"Turkey Tamales 2 teaspoons chili powder 1 1/2 teaspoons freshly toasted and ground cumin seeds 1 teaspoon cayenne pepper 1 teaspoon dried oregano 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 raw turkey legs, approximately 2 1/4 pounds 1/4 cup vegetable oil 1 small onion, finely chopped 3 cloves garlic, minced 1 serrano cl, seeded and finely minced 2 dozen dried corn husks 15 ounces masa harina, approximately 3 1/2 cups 1 tablespoon kosher salt 2 1/4 teaspoons baking powder 4 ounces lard, approximately 1/2 cup 2 to 4 cups reserved cooking liquid Instructions: For the meat filling: Place chili powder, cumin, cayenne pepper, oregano, salt, black pepper and turkey legs into a 6-quart pot and add enough water to completely cover the meat, approximately 2 1/2 quarts. Cover, place over high heat and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 1 1/2 to 2 hours. Remove the meat from the water to a cutting board, and set aside to cool. Leave the cooking liquid in the pot. Once the turkey legs are cool enough to handle, remove the meat from the bone and shred, discarding any skin or cartilage. Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 2 minutes. Add the garlic and chili and continue to cook for another minute. Add the meat and 1/2 cup of the reserved cooking liquid and cook until heated through and the liquid has evaporated, 2 to 3 minutes. Set aside until ready to assemble. While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours. If you have an electric kettle, place the husks in the kettle, fill with water and turn on. Once the kettle turns off, allow the husks to sit for 1 hour in the hot water. Place the masa, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 2 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use. To assemble the tamales: Remove a corn husk from the water and pat to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 2 teaspoons of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat and fold the bottom under to finish creating the tamale. Repeat until all the husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine. To steam the tamales: Place a steamer basket in the bottom of an 11-quart pot and add enough water to come to the bottom of the basket. Stand the tamales close together on their folded ends and lean them in towards the center, away from the sides of the pot. Bring the water to a boil over medium heat, then cover and reduce the heat to maintain a simmer. Check the water level every 15 to 20 minutes, and add boiling water by pouring down the side of the pot, if necessary. Steam until the dough is firm and pulls away from the husk easily, 1 to 1 1/2 hours. Serve warm. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 58207,"Kielbasa and Sauerkraut Sheet Pan Dinner 3/4 pound (about 3 cups) fingerling potatoes, halved lengthwise 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 pound smoked kielbasa, cut on the bias into eight 2-inch long pieces 1 cup prepared sauerkraut 1/4 teaspoon caraway seeds Instructions: Preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper. Turn up four edges of a large piece of foil to make a rectangular tray (about 12 by 5 inches) for the sauerkraut; set aside On one side of the baking sheet, toss the potatoes with 1 tablespoon of the olive oil, and sprinkle with some salt and pepper; spread the potatoes into an even layer. Place the kielbasa on the other side of the baking sheet, leaving an empty place in the center for the foil tray. Brush the kielbasa with the remaining olive oil. Roast until the kielbasa begins to brown in spots and the potatoes are almost completely tender, about 15 minutes.
Toss the sauerkraut with the caraway seeds and spread into an even layer in the prepared foil baking tray. Place the foil tray in the center of the baking sheet. Roast until the potatoes are completely tender and browned, the sauerkraut is warmed through and the kielbasa is browned in spots, 15 minutes more. Divide sausage and vegetables between two plates and enjoy. ","[Riesling, Pinot Grigio, Chianti, Tempranillo]" 58208,"Lava Flow 1-ounce coconut syrup 2 ounces pineapple juice 1 1/2 ounces rum Splash vanilla ice milk (or ice cream) 1/2 cup ice 1 1/2 ounces strawberry puree Instructions: Blend all ingredients except strawberry puree. Pour into a cocktail glass and garnish with strawberry puree. ","[Mojito, Mai Tai, Cuba Libre]" 58209,"White Chocolate Banana Pudding 1 (6-ounce) package vanilla instant pudding mix 2 1/2 cups cold milk 1 (14-ounce) can sweetened condensed milk 1 (16-ounce) container whipped topping 2 pounds bananas, sliced 1 cup white chocolate chips, plus more for garnish Vanilla wafer cookies, for garnish Instructions: Mix the pudding mix, milk, and sweetened condensed milk and blend well. Fold in the whipped topping, bananas, and white chocolate chips. Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 58210,"Crab Empanadas with Garlic-Lime Aioli Olive oil, for cooking 1 red onion, small diced 4 cloves garlic, minced 1 jalapeno, seeded and deveined, small diced 3 ears corn, kernels removed from cobs 1 bunch fresh cilantro, roughly chopped 8 ounces lump crab meat, picked for shells Kosher salt Crushed red pepper One 14.1-ounce box refrigerated rolled pie crusts (2 crusts total) All-purpose flour, for dusting 1 large egg, lightly beaten 3 cloves garlic 2 tablespoons apple cider vinegar Zest and juice of 2 limes 2 large egg yolks 1 cup neutral oil, like canola Kosher salt Instructions: For the empanadas: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Add olive oil to lightly coat a medium saute pan over medium heat. Add the red onion and cook until just translucent, about 5 minutes. Add the garlic and jalapeno and cook for an additional 3 minutes. Add the corn, cilantro and crab and stir to combine. Taste and season with salt and crushed red pepper. Remove from the heat and allow to cool slightly until cool enough to handle. Meanwhile, roll out each dough into 11-inch rounds, using flour as needed to avoid sticking. Cut the dough using a cookie cutter or lip of a glass into desired size, anywhere from 4 to 6 inches. Use all of the dough, putting scraps together and rolling out again. Divide filling equally among all of the dough, placing the filling in the center. Brush the sides of the dough lightly with the egg wash and fold to form a half moon. Press the edges together with a fork to seal. Place on the baking sheet about 2 inches apart and brush with the remaining egg wash. Using a fork, poke a few holes in the top of each empanada to allow steam to escape while baking. Bake until the dough is golden brown and flaky, about 20 minutes. Remove from the oven and serve with the aioli. For the aioli: Add the garlic, vinegar, lime zest and juice and egg yolks to the bowl of a food processor. Turn the machine on. While the machine is running, begin adding the oil, drop by drop, until you see the mixture thicken. When the mixture begins to look like a smooth homogeneous mixture, the oil can be added in a slow thin stream. If the mixture is too thick, add a few drops of water to thin it down. Season with salt and taste to make sure it is delicious. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 58211,"Broccoli, Mushroom, and Cheese Breakfast Strata 4 teaspoons olive oil 1 large onion, diced (about 2 cups) 3 garlic cloves, minced 3 cups (8 ounces) sliced mushrooms Nonstick cooking spray 1 whole wheat baguette, crusts removed, cubed (about 5 cups) 8 eggs and 8 egg whites 2 cups low-fat milk 1 tablespoon Dijon mustard 10 ounces broccoli, steamed, cooled and chopped (or frozen, thawed) 1-ounce (1/3 cup) grated Parmesan 4-ounce (1 cup) part-skim mozzarella cheese 1/2 cup thinly sliced sun-dried tomatoes, reconstituted 1 tablespoon minced fresh thyme leaves 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper Instructions: Heat 2 teaspoons of the oil in a nonstick skillet over medium heat. Add the onions and saute until translucent and beginning to brown, about 4 minutes. Add the garlic and continue to cook for another 1 minute. Transfer the onion mixture to a medium bowl and allow to cool. Heat remaining 2 teaspoons of oil in the skillet and saute the mushrooms until they release all of their water, about 6 to 7 minutes. Remove from heat and cool completely. Spray an oval baking dish with cooking spray. Arrange the bread cubes in the dish. In a large bowl, beat the eggs, egg whites, milk and mustard until incorporated. Add mushrooms, onion-garlic mixture, broccoli, Parmesan and mozzarella cheeses, sun-dried tomatoes, thyme, and salt and pepper and stir to incorporate. Pour mixture over bread, making sure liquid saturates bread. Cover with plastic wrap and refrigerate overnight, or at least 8 hours. Preheat the oven to 350 degrees F. Remove the plastic wrap from strata and bake for 55 to 60 minutes, or until top forms a light brown crust. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58212,"Veal Chop Cutlet Florentine 2 ounces olive oil 6 ounces arborio rice 2 ounces chopped sweet onion
3 ounces white wine 12 ounces porcini mushroom broth, plus more if needed 3 ounces dry porcini mushrooms, softened in hot water then drained One 12-ounce veal chop 6 ounces all-purpose flour
3 large eggs, whisked 1 cup breadcrumbs
About 4 ounces olive oil 2 slices prosciutto di Parma 2 slices whole-milk mozzarella
1 ounce olive oil 1 cup sliced button mushrooms
1 ounce all-purpose flour
6 ounces Marsala wine, such as Lombardo 6 ounces chicken stock
Pinch salt and freshly ground black pepper Pinch salt and freshly ground black pepper
2 ounces butter
1 ounce chopped fresh parsley 1 ounce olive oil 1 teaspoon chopped or crushed garlic
Large handful fresh spinach leaves
Pinch salt and freshly ground black pepper Pinch salt and freshly ground black pepper
Instructions: For the risotto: Heat the olive oil in a pot over medium heat. Toast the rice, then add the chopped onion and cook until light brown with a nutty aroma. Keep stirring to prevent sticking during this process. Deglaze with the white wine and add the porcini broth. Bring to a simmer, then lower the heat and simmer for 20 minutes, stirring the whole time to prevent sticking. Add more liquid as needed. Fold in the porcini at the end. For the veal chop cutlet: Preheat the oven to 375 degrees F. Pound out the veal chop to about 3/8 inch thickness. Put the flour in one shallow bowl, the whisked eggs in another and the breadcrumbs in a third. Dust the veal in the flour first, then dip in the egg wash and finish in the breadcrumbs to coat. Pour the olive oil into an ovensafe pan. Add the veal chop to the pan and coat one side in the olive oil, then flip it over right away so there's olive oil on both sides. Transfer the pan to the oven and roast for about 15 minutes, flipping the cutlet halfway through. For the Marsala wine sauce: Meanwhile, heat the olive oil in a saute pan over medium-high heat. Add the mushrooms and saute for a few minutes. Sprinkle in the flour and add the Marsala and chicken stock. Bring to a simmer and cook, stirring, until the sauce reduces to the desired consistency, 3 to 5 minutes. Season with the salt and pepper, then finish with the butter and chopped parsley Remove the veal pan from the oven and place the prosciutto on top of the cutlet followed by the mozzarella. Return it to the oven until the cheese melts, 3 to 5 minutes For the spinach bed. Heat a saute pan over medium heat and add the olive oil. Add the garlic and cook until beginning to brown, then add the spinach, salt and pepper. Cook until the spinach is just wilted, then transfer to a serving plate; do not overcook. Top the spinach with a serving of the risotto, followed by the veal chop and Marsala sauce. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 58213,"Crab 'n' Shrimp Stuffed Tamales 1 1/2 tablespoons melted butter 3/4 tablespoon salt 16 tamale husks 1 pound medium (21/25 count) shrimp, peeled and deveined 1 tablespoon olive oil 2 cloves garlic, minced 1/2 pint picked jumbo lump crabmeat 1/2 teaspoon ground cumin 1/2 teaspoon paprika Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper Juice of 1/2 a lime 1 1/2 cups masa harina 1 dried New Mexico or California cl pepper Extra-virgin olive oil 1/2 fennel bulb, sliced 1/2 medium onion, diced 1 clove garlic, sliced 1/2 cup dry white wine 2 tablespoons ground cumin One 28-ounce can fire roasted tomatoes, such as Glen Muir Kosher salt and freshly cracked black pepper Instructions: For the seafood stuffing: Roughly chop the shrimp up into chunky pieces. Set a large saute pan over high heat. Add the olive oil and garlic. Once the garlic begins to sizzle, add the shrimp. Saute until just pink, about 2 minutes, and then add the crabmeat. Season with the cumin, paprika and some salt and pepper. Gently fold the mixture together, and then shut off the heat and add the lime juice. Allow to cool. Divide the mixture; you will use one half to stuff the tamales, and one half for the seafood sauce.
For the tamales: Mix the masa, 1 1/4 cups water, butter and salt into a thick paste. To prepare the tamales, set a corn husk out on a flat surface (double up or shingle 2 husks if they are small or have tears). Add 5 tablespoons of the masa mix into the center of the corn husk. Push the mixture to 1 inch from the side of the husk. Add 2 tablespoons of seafood stuffing to the center. Fold one edge of the husk to the center, and then fold the other side to cover the entire tamale. Fold the ends over by 2 inches and tuck under to hold in place.
Place a colander in large pot of boiling water, but do not let the colander touch the water. Place the tamales in the colander, cover and steam the tamales for 30 to 40 minutes.
For the red seafood sauce: First, rehydrate the cl pepper. Place the dried cl in a cup of hot water and let sit for 10 minutes.
Set a medium saucepan over medium-high heat. Add a drizzle of olive oil and saute the fennel, onion and garlic until translucent and fragrant, 5 to 7 minutes. Deglaze with the white wine, and then simmer to evaporate some of the wine, 2 to 3 minutes. Add the cumin, cl pepper, the water from the cl pepper and the can of tomatoes. Season with salt and pepper and bring to a simmer. Cook until the liquid reduces and the flavors come together, about 20 minutes. Blend until smooth with a stick blender, and then fold in the remaining half of the seafood stuffing. Taste and season once more if needed. Serve the red seafood sauce over the crab and shrimp tamales. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 58214,"Couscous with Arugula and Balsamic Tomatoes 2 tablespoons extra-virgin olive oil plus 1/2 cup 1 1/2 cup fine diced yellow onion 3 tablespoons minced garlic 6 cups chicken stock 1 tablespoon salt, plus more for seasoning 1 teaspoon white pepper, plus more for seasoning 1 1/2 cup diced dried apricot 6 cups Moroccan couscous 3 cups chopped seedless kalamata olives 12 ounces pine nuts, toasted 1 cup snipped chives 3 cups feta cheese 8 whole Roma tomatoes 1/2 cup balsamic vinegar 1 pound baby arugula, for garnish Instructions: For the couscous: In a heavy sauce pot, heat 2 tablespoons olive oil and lightly saute onions until opaque. Add garlic and saute to aroma. Add the chicken stock, salt, white pepper and dried apricot and bring to a full boil. Place the couscous in a 4 quart pan and pour the chicken stock mixture over and mix thoroughly. Cover tightly and wrap - allow to stand for 10 minutes. Fluff with a fork and fold in olives and pine nuts, chives and feta cheese. Meanwhile, fine dice the seedless flesh of the Roma tomato, toss in the 1/2 cup olive oil and 1/2 cup balsamic vinegar. Season with salt and white pepper and garnish with arugula. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

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 flank steak 1/4 cup plus 2 tablespoons extra-virgin" 58215,"Baba Ganoush 2 whole globe eggplants 1/2 large head garlic, 6 to 8 cloves, skin on Juice of 2 lemons, plus more as needed 1 1/2 teaspoons kosher salt, plus more as needed 1/2 cup tahini 1/2 cup ice water Extra-virgin olive oil, for serving Instructions: Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Prick the eggplants all over the surface with a fork. Place on the direct heat side of the grill or directly on to the coals, close the lid of the grill and char on all sides, turning once the skin begins to darken and crack, about 5 minutes per side. When the eggplants have softened through, remove to a resealable bag and allow to steam for a few minutes. When cool enough to handle, peel the eggplants and discard the skin and most of the seeds. In the meantime, make the tehina. Break up the garlic cloves into a blender or food processor, leaving them in their papery skins. Add the lemon juice and salt and blend into a pulpy pure. Press the mixture though a strainer set over a bowl containing the tahini. Whisk to combine; the mixture will thicken and seize up. Whisk in the ice water, smoothing out into a loose sauce. Add the cleaned eggplant to a blender or food processor while still warm. Pour in all the tehina and blend until smooth. Taste and adjust the seasoning, adding more salt and lemon juice if needed. Serve with olive oil drizzled over the top. ","[Syrah, Malbec, Tempranillo, Garnacha]

" 58216,"Sheet Pan Mother's Day Brunch 6 large eggs, beaten to blend 2 cups half-and-half 2 teaspoons pure vanilla extract 1/3 cup plus 2 tablespoons light brown sugar
3/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, melted
Ten 3/4-inch-thick slices white bread (unflavored Texas Toast) 1 orange
One 10-ounce bag frozen cherries, thawed and drained 1 cup sliced almonds 3 tablespoons maple syrup, plus more for serving One 1-pound log breakfast sausage, cut into 8 patties Confectioners' sugar, for serving Instructions: Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Whisk the eggs, half-and-half, vanilla, 1/3 cup brown sugar, 1/2 teaspoon nutmeg and 1/4 teaspoon salt together in a medium bowl until combined. Line two 18-by-13-inch sheet pans with parchment paper or nonstick foil.
Brush one prepared pan with 2 tablespoons butter. Arrange the bread slices on it so the bottom is completely covered (2 rows of 4 slices lengthwise, and the remaining 2 slices cut in half and arranged at the bottom). Pour the egg mixture over each slice and let sit in the mixture for 5 minutes. Flip the slices and let soak until the batter is almost completely absorbed by the bread, about 5 minutes more. Brush the tops with the remaining 2 tablespoons butter. Remove 4 strips of zest from the orange using a vegetable peeler, avoiding as much of the white pith as possible. Toss together the cherries, orange zest, remaining 2 tablespoons brown sugar and remaining 1/4 teaspoon nutmeg in a small baking dish and place on the second sheet pan along one of the short ends (it will take up about a third of the pan). Toss the almonds, syrup and remaining 1/4 teaspoon salt in a small bowl until the almonds are coated. Spread the almonds on another third of the pan next to the baking dish. Arrange the sausage patties on the remaining third of the pan.
Bake the French toast on the bottom rack and the sausage, cherries and almonds on the top rack until the French toast is puffed and beginning to brown and the almonds are golden brown, 20 to 25 minutes. Remove the sheet pan with the sausage, cherries and almonds from the oven. Transfer the pan with the French toast to the top rack, increase the heat to high broil, and broil, rotating the pan halfway through, until the top of the toast is golden brown, 2 to 4 minutes. Check the toast every 30 seconds so that it doesn't get too dark! Serve the toast topped with the crumbled almond brittle, roasted cherries, a sprinkle of confectioners' sugar and a drizzle of syrup, and sausage on the side.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58217,"Italian Seafood Salad 1 tablespoon Old Bay seasoning Kosher salt 1 1/2 pounds (16- to 20-count) peeled and deveined shrimp 1 1/2 cups dry white wine 1 pound sea scallops, halved crosswise
1 pound cleaned fresh calamari, sliced crosswise in 1/2-inch-thick rings 2 pounds fresh mussels 1/2 cup good olive oil 4 teaspoons minced garlic (4 cloves) 2 teaspoons dried oregano 1/2 teaspoon crushed red pepper flakes 3 plum tomatoes, seeds and pulp removed and medium-diced 1/3 cup limoncello liqueur Grated zest of 1 lemon 1/4 cup freshly squeezed lemon juice (2 lemons) Freshly ground black pepper 1 small fennel bulb, trimmed, cored, and thinly sliced crosswise 1/2 cup fresh flat-leaf parsley leaves, lightly packed 2 lemons
Instructions: Fill a large pot with 3 quarts of water and add the Old Bay seasoning and 1 tablespoon of salt. Bring to a boil, add the shrimp, lower the heat, and simmer for 3 minutes, until just firm. With a skimmer or slotted spoon, transfer the shrimp to a large bowl. Leave 2 cups of the poaching liquid in the pot and discard the rest.
Add the wine to the poaching liquid and bring to a boil. Add the scallops, lower the heat, and simmer for 2 minutes, until just cooked. With the skimmer, transfer the scallops to the bowl with the shrimp. Bring the poaching liquid back to a boil, add the calamari, and simmer for 2 to 3 minutes, until just cooked. Be careful not to overcook any of the seafood or it will be tough! With the skimmer, transfer the calamari to the bowl.
Bring the poaching liquid to a boil again, add the mussels, cover, and simmer for 4 to 5 minutes, until all the shells have opened, discarding any that don't open. Turn off the heat and set aside until the mussels in the broth are cool enough to handle. Remove the mussels from the shells and add to the bowl. Add 12 of the shells to the seafood and discard the rest. Set aside 1/2 cup of the poaching liquid, discarding the rest. Drain the seafood in a colander and put it all back into the bowl.
For the dressing, heat the olive oil in a medium (10-inch) saute pan over medium heat. Add the garlic, oregano, and red pepper flakes and cook for 1 minute. (Be careful: Overcooked garlic will be bitter.) Add the tomatoes and cook over medium heat for 2 more minutes. Add the reserved poaching liquid, the limoncello, lemon zest, lemon juice, 1 tablespoon salt, and 1 teaspoon pepper and cook for 1 more minute. Pour the sauce over the seafood and toss gently. Add the fennel and parsley. Cut a lemon in half lengthwise, cut it thinly crosswise, and add it to the salad. Toss gently to combine and cover with plastic wrap. Chill for at least 3 hours or overnight.
To serve, sprinkle with 2 teaspoons salt, 1 teaspoon pepper, and the juice of the remaining lemon. Taste for seasonings and serve cold or at room temperature.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 58218,"Lasagna Cupcakes 2 tablespoons olive oil 4 whole cloves One 1-inch cinnamon stick 4 cloves garlic, minced 1 medium onion, finely diced (about 1 cup) Kosher salt 1 pound mild Italian chicken sausage, casing removed 1/4 cup tomato paste One 28-ounce can crushed tomatoes 1/4 cup chopped fresh basil Freshly ground pepper 3/4 cup shredded mozzarella, plus more for topping 3/4 cup freshly grated Parmesan, plus more for topping 3/4 cup part-skim ricotta 1/3 cup mango chutney Kosher salt and freshly ground pepper 1 package wonton wrappers (at least 48) 12 whole small fresh basil leaves Instructions: Preheat the oven to 375 degrees F. For the meat sauce: In a large skillet over medium-high heat, warm the olive oil until it shimmers. Add the whole cloves and cinnamon stick, and remove after a few minutes. Add the garlic and onions, sprinkle with a little salt and saute until softened but not browned. Add the sausage, breaking up the clumps with your spoon. Cook until the sausage is no longer pink, 2 to 3 minutes. Stir in the tomato paste and cook 1 to 2 minutes. Add the crushed tomatoes, basil, as well as some salt and pepper. Stir to combine and simmer uncovered, for about 15 minutes, stirring every now and then. Allow the meat sauce to cool, about 15 minutes, before building lasagna cupcakes. As the meat sauce is cooking, prepare the ricotta filling. For the ricotta filling: Stir together the mozzarella, Parmesan, ricotta and mango chutney. Season with salt and lots of pepper, about a teaspoon, and set aside. To assemble the cupcakes: Pull out your favorite cupcake pan. If your pan is not nonstick, spray the cups with cooking spray. Place a wonton wrapper in each cup. Don't worry if you're using square ones. Drop about 1 teaspoon of meat sauce into the bottom of each cup. Then add 1 teaspoon of ricotta filling. Then cover with another wonton wrapper, rotating it about 90-degrees so that the corners of the first wrapper and the second wrapper aren't right on top of each other. Repeat this until you've built three layers total. Top each with a small basil leaf, then another wonton wrapper. Finish each cupcake with a spoonful of meat sauce, a little shredded mozzarella and pinch of grated Parmesan. Pop them into the oven and bake for 20 minutes. When time's up, resist the temptation to eat them right away or else you'll burn your mouth! Let them rest on the counter for about 10 minutes, and they should slip out of the muffin tin easily. Top with more shredded basil if you like. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 58219,"Chicken Meatballs 2 large boneless, skinless chicken breasts (about 3/4 pound), rinsed and patted dry, sliced into 1-inch cubes 1 bacon strip 3 slices sandwich bread, roughly torn into small pieces 2 teaspoons chili powder 1/2 teaspoon cayenne pepper 1/2 teaspoon kosher salt 1/4 cup whole milk 1 large egg, lightly beaten 1/2 small onion, finely chopped 2 garlic cloves, finely minced or pressed through a garlic press 1/3 cup grated Parmesan cheese, plus extra for sprinkling over the meatballs 1/4 cup vegetable oil Fresh flat-leaf parsley, finely chopped (optional) Instructions: Place the chicken and the bacon on a plate and freeze to chill for 20 to 30 minutes.
Meanwhile, place the bread, chili powder, cayenne, and salt in the bowl of a food processor and pulse until you have fine bread crumbs. Divide the bread crumbs between two medium bowls. Set one bowl aside and stir the milk into the bread crumbs in the other bowl.
Add half the chilled chicken and all of the bacon to the food processor and pulse to combine into a rough mixture. Add the milk-and-bread-crumb mixture to the food processor along with the egg, onion, garlic, and Parmesan and process until very well combined (the mixture will be almost creamy). Add the remaining chilled chicken cubes to the food processor and pulse just to combine. The mixture will be semi-smooth with small chunks of chicken. Using a 1-inch small scoop, divide the mixture into about 30 small meatballs. Place the meatballs on a parchment paper-lined rimmed baking sheet and freeze for 15 minutes. Remove the pan from the freezer and roll the meatballs through the reserved bread crumbs to lightly and evenly coat the surface. Return the meatballs to the parchment-lined baking sheet.
Adjust an oven rack to the upper-middle position and preheat the broiler to high. Drizzle the meatballs with the oil and broil until they're cooked through, 5 to 6 minutes. Remove from the oven, sprinkle with Parmesan and the parsley (if using), rest for 5 minutes, and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 58220,"Roasted Zucchini with Fresh Thyme Cooking spray 2 medium to large zucchini, halved lengthwise 1 tablespoon garlic-flavored olive oil or regular olive oil Salt and ground black pepper 1 teaspoon garlic powder 2 teaspoons chopped fresh thyme leaves Instructions: Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray. Arrange zucchini halves, flesh side up, on prepared baking sheet. Drizzle olive oil over zucchini. Season the flesh with salt and black pepper. Season with garlic powder. Sprinkle thyme over top. Roast 8 to 10 minutes, until tender and golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58221,"Oven-Roasted Jerusalem Artichokes 1 pound/450 g Jerusalem artichokes 3 tablespoons olive oil Salt and freshly ground black pepper Instructions: Preheat the oven at 350 degrees F. Cut the artichokes in half. In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender. ","[Chardonnay, Sauvignon Blanc, Riesling]" 58222,"Guavacita 1 medium egg white 1 1/2 ounces pisco (recommended: Campo de Encanto Pisco, or a pisco with spicy notes) 3/4 ounce Guava Syrup, recipe follows 3/4 ounce fresh lime juice 1/2 ounce yellow French herbal liqueur (recommended: Yellow Chartreuse) 2 dashes bitters (recommended: Peychaud's) Ice cubes, for shaking 1/2 ounce chilled club soda 1/4 cup 100 percent raw turbinado sugar 1/2 guava puree Splash over-proof rum (recommended: Bacardi Rum 151) Instructions: In a metal cocktail shaker, combine the egg white, pisco, Guava Syrup, lime juice, herbal liqueur and 1 dash bitters. Cap the shaker, creating a solid seal, and shake vigorously to emulsify the egg white. Uncap the shaker and fill with ice cubes. Cap the shaker again and shake vigorously to chill.
Pour the club soda into a chilled 7-ounce fizz glass. Strain the shaker contents into the glass. Garnish with 1 dash bitters on top of the drink. Drink quickly before separation occurs. In small skillet, bring the sugar and 1/4 cup water to a boil. Stir until dissolved. Cool to room temperature. Stir in the guava puree and a splash of rum. Seal and store what is not used in the refrigerator for up to a week.
","[Pisco, Cacha?a, Mezcal, Rhum]" 58223,"Whole Roasted Branzino with Couscous Salad 3 tablespoons extra-virgin olive oil, plus more for the pan 1 cup pearl couscous 4 whole branzinos (12 to 16 ounces each), cleaned Kosher salt and freshly ground pepper 1 lemon, thinly sliced, plus 2 tablespoons lemon juice 1 bunch parsley, leaves finely chopped, plus 4 sprigs 2 teaspoons Dijon mustard 1/2 small red onion, chopped 3/4 cup pomegranate seeds 3/4 cup pecans, toasted and roughly chopped Instructions: Preheat the oven to 400? F. Rub a rimmed baking sheet with olive oil and set aside. Cook the couscous as the label directs. Meanwhile, season the cavity of the fish with salt and pepper. Stuff the lemon slices and parsley sprigs into the cavities, reserving about 8 lemon slices for serving. Arrange the fish on the baking sheet in an even layer and roast until the flesh flakes easily with a fork, 16 to 18 minutes. Remove from the oven and let stand 5 minutes. Whisk the olive oil, lemon juice, mustard and 1/2 teaspoon each salt and pepper in a large bowl. Add the couscous, chopped parsley, red onion, pomegranate seeds and pecans; toss well to coat. Season with salt and pepper.
Transfer each whole fish to a plate, or remove the fillets and transfer to plates (see page 55). Serve with the couscous salad and reserved lemon slices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 58224,"Crispy Rice Kosher salt 1 1/2 cups basmati rice
2 tablespoons plain yogurt
1 tablespoon butter, melted, plus 1 tablespoon
1 tablespoon vegetable oil
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon sumac, optional
Instructions: Bring a large pot of well-salted water to a boil. Place the rice in a large bowl, rinse with cold water and drain in a colander until the water runs totally clear. Drain well. Add the rice to the pot and boil until the grains are soft on the outside but still hard at the center, about 6 minutes. Drain the rice and rinse under cold water. Measure out 1 1/4 cups of the parcooked rice and transfer to a bowl; stir in the yogurt, the 1 tablespoon melted butter and 1/4 teaspoon salt. Melt the oil and the remaining 1 tablespoon butter together over medium-low heat in a 2- to 3-quart nonstick pot with a tight-fitting lid. Add the yogurt rice and spread it evenly to cover the bottom of the pot. Add the remaining rice, mounding it into a pyramid shape. Insert the handle of a wooden spoon into the mound 3 or 4 times to make vents for steam to escape. Increase the heat to medium-high and cook until the rice starts to steam, about 2 minutes. Reduce the heat to medium-low and cover the pot, first with a clean towel and then with a lid. Steam until the rice is fully cooked and a golden brown crust has formed on the bottom, about 50 minutes. Spoon the loose rice onto a platter, then use a firm spatula to remove the crust from the pan. Top the rice with the crust and sprinkle with the parsley and sumac if using. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 58225,"Salmon Wraps 3 tablespoons vegetable oil 1/2 teaspoon brown mustard seeds 1 small onion, finely chopped 2 teaspoons finely chopped fresh ginger 2 large cloves garlic, finely chopped 8 curry leaves* 1 1/2 teaspoons ground coriander 1/4 teaspoon ground turmeric 1/4 teaspoon red cl powder 3/4 teaspoon garam masala 2 small tomatoes, chopped 4 tablespoons freshly grated fresh coconut 1 cup water 1 teaspoon fresh lemon juice 2 tablespoon chopped salted, roasted peanuts Kosher salt and freshly ground black pepper 10 1/2 ounces salmon fillet, skin removed, flesh cut into 1-inch cubes 4 wheat tortillas Handful lettuce, shredded Instructions: Heat the oil in a pan over a medium heat. When the oil is hot, add the mustard seeds. Be careful as the mustard seeds will start to pop and splatter the oil.
Cover the pan with a lid and fry the mustard seeds for 20 to 30 seconds, or until they have stopped popping.
Add the onion, and fry for 3 to 4 minutes, or until golden brown. Add the ginger, garlic, and curry leaves, and fry for another 3 to 4 minutes, or until the garlic is golden brown.
Add the coriander, turmeric, cl powder, and garam masala, and stir until the mixture is well combined. Add the chopped tomatoes, grated coconut and the water. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10 to 12 minutes, or until the ingredients have cooked through and the sauce has thickened.
Add the lemon juice, and chopped peanuts, and season well with salt, and freshly ground black pepper to taste. Add the salmon pieces, and continue to cook for 3 to 4 minutes, adding water as necessary to prevent the sauce from drying out, until the salmon is cooked through.
To serve, place one of the tortillas onto each serving plate. Arrange a thin line of the shredded lettuce down the center of each tortilla. Spoon over a portion of the salmon mixture and roll each tortilla up tightly into a sausage shape. Cut each wrap in half, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58226,"Blackened Ahi with Soy-Mustard Sauce 1/4 cup Colman's mustard powder 2 tablespoons hot water 2 tablespoons unseasoned rice vinegar 1/4 cup soy sauce Blackening Spice (may substitute 1/4 cup any Cajun spice blend) 1 1/2 tablespoons paprika 1/2 tablespoon cayenne powder 1/2 tablespoon pure red cl powder 1/4 teaspoon freshly ground white pepper 1/2 tablespoon ground sandalwood (optional) 1 recipe Buerre Blanc 1 ahi tuna fillet, about 2 inches thick by 5 inches long (8 ounces) 2 or 3 tablespoons red pickled ginger 1/2 teaspoon black sesame seeds 1 ounce Japanese spice sprouts 1 tablespoon seeded and diced yellow bell pepper 1 tablespoon cucumber, cut into matchsticks Instructions: Prepare sauce: Mix the mustard powder and hot water to form a paste. Let sit for a few minutes. Add vinegar and soy sauce mix together, and strain. Chill. Warm the Buerre Blanc in a double boiler. Mix all the spices together on a plate and dredge the ahi on all sides. Heat a lightly oiled cast-iron skillet and sear the ahi over high heat to desired doneness (about 15 seconds per side for rare). Cut into 16 thin slices. For each serving, arrange 4 slices of the ahi in a pinwheel. Ladle a little of the Soy-Mustard Sauce in two opposing quadrants, ladle the Buerre Blanc in the other two quadrants of the plate. Garnish decoratively with the pickled ginger on the Buerre Blanc and the sesame seeds on the Soy-Mustard Sauce. Arrange remaining garnish at the center of the pinwheel. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 58227,"Greek Guacamole 3 large ripe avocados Juice of 1 lemon
1/4 cup finely diced red onion
1/4 cup jarred sliced roasted peppers, drained and chopped
1/4 cup pitted kalamata olives, drained and chopped
2 Roma tomatoes, diced
1 clove garlic, grated
3/4 cup crumbled feta
1/4 cup chopped fresh parsley leaves 3 tablespoons chopped fresh dill 1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1 cucumber, sliced into thin rounds, for serving
Blue tortilla chips, for serving Instructions: Halve the avocados and remove the pits. Dice the avocado inside the skin and scoop into a medium bowl. Add the lemon juice and mash with a fork until you get the desired consistency. Add the red onion, roasted peppers, olives, tomatoes, garlic and most of the feta, parsley and dill, reserving some for garnish. Add the salt and cumin and mix together until well combined. Taste and adjust the seasoning if needed. Transfer to a serving a bowl and sprinkle over the remaining feta, parsley and dill. Serve with the sliced cucumbers and tortilla chips. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 58228,"Moroccan Carrots 3 large carrots, peeled 1/2 teaspoon ground cumin 1/2 teaspoon sweet paprika Pinch of ground cinnamon Pinch of ground cayenne 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1 small clove garlic, grated or very finely minced 1/2 cup packed fresh flat-leaf parsley leaves, roughly chopped Salt and freshly ground black pepper Harissa Instructions:

1. Using a mandoline slicer or very sharp knife, very thinly slice the carrots on the diagonal about 1/16 inch thick and put them in a bowl.
2. Put the cumin, paprika, cinnamon and cayenne in a small dry skillet over medium-low heat. Cook, stirring frequently, until the spices are fragrant, about 1 minute. Add the oil and swirl the pan to mix. Add the lemon juice and swirl the pan; when the mixture begins to bubble, add the garlic and cook, swirling the pan, for 15 to 20 seconds, until the dressing is very hot. Pour the hot dressing over the carrots and toss with a large rubber spatula until the carrots are evenly coated and have absorbed the dressing. Add the parsley, season with salt and pepper, and toss until combined.
3. Serve at room temperature, with harissa, or refrigerate until ready to serve. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 58229,"Grilled Pork Tenderloin with Spicy cl-Coconut Tomato Salad 2 pork tenderloins, 1 1/2 to 2-pounds total Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1/2 lime, juiced 2 tablespoons extra-virgin olive oil 1 (1-inch) piece fresh ginger, peeled and chopped 2 garlic cloves, chopped 1 lemongrass stalk, white part only, chopped into small pieces 1 fresh red jalapeno, cut into rounds 1 (14-ounce) can unsweetened coconut milk 1 teaspoon sugar 1 lime, juiced 1 tablespoon fish sauce (recommended: Nam pla) Kosher salt and freshly ground black pepper Stems from 1/4 bunch fresh cilantro cl-Coconut Tomato Salad, recipe follows 1 1/2 cups shredded, unsweetened coconut 2 pounds fresh heirloom tomatoes, cut into big chunks (variety of colors purple, yellow, bright red) 1/2 small red onion, slivered 1 fresh red jalapeno, thinly sliced Leaves from 1/4 bunch fresh cilantro Kosher salt and freshly ground black pepper Handful fresh mint leaves Extra-virgin olive oil 2 scallions, trimmed and chopped Instructions: Put the pork on a platter and sprinkle all over with salt and pepper. Add the olive oil and lime juice and turn to coat the pork with the marinade. Cover with plastic wrap and set aside in the refrigerator.
   For the cl-Coconut Sauce:
   Heat the olive oil in a saucepan over medium heat. Add the ginger, garlic, lemongrass and cl and cook to soften, about 3 minutes. Add the coconut milk, and sugar and simmer until thickened, about 5 minutes. Stir in the lime juice and season with fish sauce, and salt and pepper. Cool to room temperature. Add cilantro stems and puree using an immersion blender or blender.
   Preheat an outdoor gas or charcoal grill. Blot some oil onto a thick square of paper towel and then carefully and quickly wipe the hot grates of the grill to make a non-stick surface. Put the pork on the grill and cook, turning to brown all sides, until crusty on the outside and almost cooked through but still slightly pink in the center, 10 to 15 minutes.
   Remove from the grill and let rest for a few minutes.
   To serve, slice the pork and add it to the bowl with the tomato salad. Pour over the cl-coconut sauce and toss it all together. Preheat the oven to 375 degrees F.
   Spread the coconut out in a thin layer on a baking sheet and bake, shaking every now and then for even cooking, until lightly browned, about 10 minutes.
   In a big bowl, toss together the tomatoes, red onion, cl, cilantro, mint, and salt and pepper. Drizzle with olive oil or with some remaining cl-Coconut Sauce and fold in the toasted coconut and scallions. ","[Pinot Noir, Grenache, Tempranillo, Garnacha]" 58230,"Melanzane Alla Parmigiana (Eggplant Parmigiana) 1/4 cup olive oil 5 cloves garlic, peeled and roughly chopped 1 red onion, finely chopped Two 28-ounce cans pomodori pelati tomatoes (whole peeled tomatoes), blended smooth Pinch red pepper flakes Salt and freshly ground black pepper Large handful fresh basil leaves, optional Canola oil, for frying eggplants 2 cups all-purpose flour Sea salt and freshly ground black pepper 6 medium eggplants, sliced 1/4-inch thick 1 1/2 pounds part-skim mozzarella, grated 1 pound Parmigiano-Reggiano, freshly grated, plus more for garnish 1 bunch fresh basil, leaves only (about 3 loosely packed cups), plus more for garnish Extra-virgin olive oil, for drizzling Instructions: For the red sauce: Heat the olive oil in a large saucepan. Add the garlic and onions and saute until tender, 5 minutes. Add the tomatoes, red pepper flakes and some salt and black pepper and simmer for 20 minutes. Tear the basil leaves and stir into the sauce at the end of simmering. For the eggplant parmigiana: Preheat the oven to 400 degrees F. Pour 2 inches of olive oil into a heavy-bottomed pot or high-sided skillet and heat to 360 degrees F. Pour the flour into a wide casserole dish. Whisk in salt and black pepper. Dredge the eggplant slices in the flour, and then fry them in the hot oil in batches. When they are browned, remove them from the oil and lay them on a paper-towel-lined baking sheet. Repeat as necessary. Let cool. Start layering your ingredients in individual gratin dishes or in 2 disposable trays if making family-style servings: a few slices of fried eggplant, a small spoonful of red sauce, a couple of handfuls of mozzarella, a couple of tablespoons of Parmesan, a few leaves of basil. Repeat the layering 2 to 3 times (3 is better if your dish can accommodate it). For the top layer, finish with a final spoonful of red sauce, mozzarella and Parmesan. Bake until bubbly and golden on top, 25 to 30 minutes. Reserve any remaining red sauce for another use. Serve garnished with a few leaves of basil, a sprinkle of Parmesan, and a touch of extra-virgin olive oil. Buon Appetito! ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 58231,"Brussels Sprouts Lardons 2 tablespoons good olive oil 6 ounces Italian pancetta or bacon, 1/4-inch dice 1 1/2 pounds Brussels sprouts (2 containers), trimmed and cut in 1/2 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 3/4 cup golden raisins 1 3/4 cups Homemade Chicken Stock, recipe follows, or canned broth 3 (5-pound) chickens 3 large onions, unpeeled and quartered 6 carrots, unpeeled and halved 4 celery stalks with leaves, cut in thirds 4 parsnips, unpeeled and cut in 1/2, optional 20 sprigs fresh flat-leaf parsley 15 sprigs fresh thyme20 sprigs fresh dill 1 head garlic, unpeeled and cut in 1/2 crosswise 2 tablespoons kosher salt 2 teaspoons whole black peppercorns Instructions: Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel. Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58232,"Warm Polenta and Oxtail Cakes on Fennel Salad 2 to 3 cups leftover polenta 1/2 cup grated asiago cheese 1 cup minced oxtail meat 1/4 cup sliced green scallions Salt and black pepper to taste 3 cups shaved fennel Juice of 1 lemon 1/4 cup extra virgin olive oil 1 teaspoon coarse ground coriander seed Salt and black pepper to taste 2 cups balsamic 1/2 cup Chinese vinegar Instructions: Reheat polenta. Mix in cheese, oxtail and scallions. Check for seasoning. Mold in baking dish so polenta is at least 1-inch thick. Refrigerate overnight. Cut squares or circles and grill until hot. Can also saute in nonstick pan. Serve warm on top of fennel salad. Garnish with dark vinegar syrup and fennel sprigs. Mix all in large bowl. Check for seasoning. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 58233,"Soft Scrambled Eggs with Kale and Crispy Quinoa 3 tablespoons extra-virgin olive oil 1/4 teaspoon grated fresh ginger 1 cup cooked quinoa (see below) 1/2 cup roughly chopped kale leaves and tender stems Kosher salt and freshly ground black pepper 3 large eggs 2 tablespoons coconut water Instructions: Set a large nonstick skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat to shimmering. Add the ginger and cook until fragrant, about 15 seconds. Add the quinoa and shake the skillet to spread it out into an even layer. Cook, without stirring, until the bottom gets crispy, about 3 minutes. Flip the quinoa and continue cooking until the other side gets crispy, about 3 minutes. Add the kale, season with a pinch of salt and a twist of pepper, stir to combine and cook for 1 minute. Transfer to a plate and set aside. In a medium bowl, whisk together the eggs and coconut water to thoroughly blend. Wipe out the skillet, set it over medium-high heat and add the remaining 1 tablespoon olive oil, then immediately add the eggs and begin stirring. Season the eggs with a pinch of salt and a twist of pepper. Cook, stirring constantly, until small, soft curds form, about 2 minutes. Serve the scrambled eggs on top of the crispy quinoa. Make the quinoa: In a medium saucepan, combine 3 1/4 cups water, 2 cups quinoa (rinsed) and a good pinch of salt. Bring to a boil. Stir the quinoa, cover, reduce the heat to maintain a gentle simmer and cook until the quinoa pops open (releasing the circular white germ of the seed) and all the liquid is absorbed, about 15 minutes. Spread the quinoa out on a sheet pan and let cool before transferring it to an airtight container. Cooked quinoa will last up to 5 days in the fridge.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 58234,"Peach Cheesecake Unsalted butter, for the pan Gingersnaps, for the pan 3 8-ounce packages cream cheese, softened 1 cup sugar 1/2 easpoon grated orange zest
1/4 teaspoon salt
3 large eggs 1/4 cup peach nectar 3 peaches, sliced 2 tablespoons fresh orange juice
1 teaspoon sugar
Instructions: Preheat the oven to 325? F. Make the crust: Wrap the outside of a 9-inch springform pan with foil. Butter the inside of the pan and line the bottom with gingersnaps, breaking them as needed. Make the filling: Beat the cream cheese, sugar, orange zest and salt in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until just combined, then beat in the peach nectar. Pour the filling over the crust and bake until set but the center still jiggles slightly, 1 hour to 1 hour 15 minutes. Transfer to a rack and let cool completely, then refrigerate 8 hours or overnight.
Make the topping: Toss the peaches with the orange juice and sugar until the sugar dissolves. Spoon over the cheesecake. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 58235,"Pecan Pie with Bourbon Basic Pie Crust, recipe to follow 1 1/4 cups packed light brown sugar
3/4 cup light corn syrup
4 tablespoons unsalted butter
5 tablespoons aged Kentucky bourbon
1/2 teaspoon fine sea salt
3 large eggs
1 tablespoon pure vanilla extract, preferably Bourbon vanilla
Scant 2 cups jumbo pecan halves (about 7 ounces)
Whipped cream or vanilla ice cream, for serving
1 cup pastry flour 1/2 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into 1/4 inch cubes
2 tablespoons ice water Instructions: Roll out the dough on a floured surface to a thickness of about 3/8 inch. Line a 9-inch pie dish with the dough, bringing it fully up the sides. Trim off any excess dough and crimp the edge. Place the pie dish in the refrigerator to allow the dough to firm up. Preheat the oven to 325 degrees F. Combine the sugar, corn syrup, butter, bourbon, and salt in a saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Reduce to a simmer and cook for 2 minutes. Remove from the heat and let the mixture cool to lukewarm. In a medium bowl, whisk the eggs and vanilla together and then add the cooled bourbon syrup mixture. Continue whisking until fully incorporated. Place the pecans in a single layer on a baking sheet lined with parchment paper and bake for 5 minutes. Be careful not to let them burn. This will give the pecans a toasted flavor. Allow to cool. Raise the oven temperature to 375 degrees F. Remove the pie dish from the refrigerator and fill it with the cooled pecans. Pour over the bourbon syrup mixture, completely covering the pecans. Bake for 10 minutes, reduce the temperature to 325 degrees F, and continue to bake for about 40 minutes, until set. Remove from the oven and place on a wire rack to cool completely. Serve each slice with whipped cream or a scoop of ice cream. Sift the flour and salt into a large bowl. Using a pastry blender or two knives, cut the butter into the flour until the mixture is the consistency of pea-sized crumbs. Slowly add the cold water 1 teaspoon at a time, mixing just until a lightly moist dough is formed. The amount of water needed can vary; it can be more or less than the full amount. Divide the dough in half and form into two balls. Tightly wrap each ball in plastic wrap and place in the refrigerator until needed. The dough should rest for at least 1 hour. When ready to use, remove the dough from the refrigerator, allow to rest for 10 minutes, and unwrap. On a lightly floured surface, roll out the dough as directed in individual recipes. For the best results, always work with cold dough. ","[Chardonnay, Sauvignon Blanc, Riesling, Merlot]" 58236,"Mediterranean Fish Tacos 3 lemons, zested and juiced 2 sprigs fresh oregano, leaves finely chopped A handful flat-leaf parsley, finely chopped 3 cloves garlic, grated or minced 1/4 cup extra-virgin olive oil 2 pounds halibut or mahi mahi Salt and pepper 12 (5 to 6-inch) flour tortillas 1 heart romaine, chopped 1/2 red onion, thinly sliced 8 pepperoncini peppers 2 roasted red peppers, patted dry 1 cup Greek yogurt 1/2 teaspoon ground cumin 1/4 cucumber, peeled and grated Instructions: Heat grill pan over medium high heat or preheat outdoor grill. Combine the juice and zest of 2 lemons, oregano, parsley, 2 cloves garlic, olive oil and add fish, turn to coat and season with salt and pepper. Wrap tortillas in foil and place in warm oven or directly on grill to soften and warm through. Shred romaine lettuce and combine with sliced onions. Slice hot peppers and reserve. Combine red peppers and yogurt in food processor. Add cumin, 1 clove garlic, zest and juice of remaining1 lemon, cucumber and process until smooth, transfer to a bowl. Grill fish 6 to 7 minutes until firm and cooked through then cut into cubes. Serve fish to wrap in soft tortillas with lettuce, onions, hot peppers and sauce. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 58237,"Perfect Fonio 2 teaspoons organic coconut oil 1/4 teaspoon cumin seeds 1 star anise Kosher salt 1/2 cup fonio grain Instructions: Add the coconut oil, cumin seeds, star anise, 1/4 teaspoon salt and 1 cup water to a small pot and bring to a boil over medium-high heat. Add the fonio and stir to combine. Cover the pot, reduce the heat to low and cook until the water is absorbed and the fonio doubles in size, about 4 minutes. Fluff the fonio in the pot with a fork, taste and season with more salt if desired and then transfer to a bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Gamay]" 58238,"Big Slab Brownie Bars Nonstick cooking spray, for spraying the pan and parchment 3 cups all-purpose flour
1/2 cup cocoa powder
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups (4 sticks) unsalted butter, at room temperature
2 cups granulated sugar
1/2 cup packed light brown sugar 4 large eggs
2 teaspoons vanilla extract
2 cups extra-dark chocolate chips
1 1/2 cups chopped fresh cherries (or substitute frozen or drained jarred)
Chocolate Ganache, recipe follows 6 ounces dark chocolate chips 2/3 cup heavy cream
Instructions: Preheat the oven to 350 degrees F. Spray a 26-by-18-by-1-inch baking sheet with nonstick spray and line with parchment paper, leaving a 1-inch overhang over the sides. Spray the parchment with nonstick spray. In a large bowl, whisk to combine the flour, cocoa powder, baking powder and salt; set aside. In a stand mixer, beat the butter and sugars together on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to low and beat in the eggs 1 at a time, then the vanilla extract until completely incorporated. Add the flour mixture a cup at a time and beat until combined. Remove the bowl from the stand and use a rubber spatula to fold in the chocolate chips and cherries. Press the dough evenly into the prepared pan and bake until cooked through, about 30 minutes. Cool on a rack to room temperature, about 20 minutes. Pour the Chocolate Ganache over the brownies and let cool. Cut into 32 rectangle-shaped cookie bars. Put the chocolate chips in a medium bowl and set aside. In a small saucepan, heat the heavy cream over medium heat until small bubbles form around the edge of the pan, about 3 minutes. Pour the heavy cream over the chocolate and stir until completely melted and smooth. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 58239,"Watermelon Pico de Gallo 2 cups seeded and cubed watermelon 1 cup fresh cilantro, roughly chopped
1 cup cubed pineapple
1 cucumber, peeled, seeded and chopped
1 jalapeno, seeded and chopped
1 lime, juiced
1 heirloom tomato, chopped
1 teaspoon sea salt, plus to taste 1/2 teaspoon cayenne
1/2 teaspoon black pepper, plus to taste
1/4 cup pine nuts, roughly chopped
Instructions: In a food processor, place the watermelon, cilantro, pineapple, cucumber, jalapeno, lime juice, tomato, sea salt, cayenne and black pepper. Pulse to the desire salsa consistency, then transfer to a bowl. Stir in the pine nuts. Adjust the salt and pepper to taste. Chill for 30 minutes. Serve cold. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 58240,"Lo Mein with Hoisin Meatballs 1 pound ground beef 3 tablespoons hoisin sauce 3 cloves garlic, minced 1 tablespoon minced peeled fresh ginger Kosher salt and freshly ground pepper 8 ounces dried wide lo mein noodles 2 tablespoons plus 1 teaspoon vegetable oil 2 tablespoons oyster sauce 1 teaspoon toasted sesame oil 2 scallions, thinly sliced 1 cup cherry tomatoes, halved 1 1/2 cups snow peas, trimmed Instructions: Preheat the broiler; line a baking sheet with foil. Mix the ground beef, 1/4 cup water, 2 tablespoons hoisin sauce, 1 minced garlic clove, 1 teaspoon ginger, 3/4 teaspoon salt and a few grinds of pepper. Form into 12 meatballs. Arrange on the prepared baking sheet and broil, turning once, until browned and cooked through, 6 to 7 minutes. Meanwhile, bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse under cold water. Toss with 1 teaspoon vegetable oil to prevent sticking. Whisk 1/3 cup water, the oyster sauce, sesame oil, remaining 1 tablespoon hoisin sauce, 1/4 teaspoon salt and a few grinds of pepper in a liquid measuring cup. Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the remaining 2 minced garlic cloves and 2 teaspoons ginger, the scallions (reserve some of the greens for topping), cherry tomatoes and snow peas. Stir-fry until the snow peas are bright green, 30 seconds to 1 minute. Add the noodles and toss. Pour in the sauce mixture and toss until mostly absorbed, 1 to 2 minutes. Divide the noodle mixture and meatballs among bowls. Top with the reserved scallion greens. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58241,"Berry Lemonade 1 (12-ounce) bag unsweetened frozen mixed berries, thawed 1 (12-ounce) can frozen lemonade concentrate, thawed 1 cup vanilla simple syrup, recipe follows 3 cups water Ice In a blender, combine the berries, lemonade concentrate and syrup. Blend until smooth. Pour the mixture into a large pitcher. Add the water and stir, then refrigerate for at least 1 hour. Pour the lemonade into ice-filled glasses and serve. 1/2 cup sugar 1 cup water 1 vanilla bean, cut in half lengthwise, seeds removed, pod reserved Instructions: To make Vanilla Simple Syrup:
In a small saucepan, over medium heat combine the sugar, water, vanilla bean seeds, and vanilla pod. Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.
Yield: 1 cup ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 58242,"Chicken and Pepper Jack Taquitos 2 teaspoons olive oil 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 1/2 cup chopped roasted red peppers, drained (from water-packed jar) 1 teaspoon liquid smoke 8 (6-inch) corn tortillas 1 1/3 cups shredded pepper jack cheese Instructions: Preheat oven to 400 degrees F. Heat oil in a large skillet over medium heat. Add chicken and saute 5 minutes, until browned on all sides. Add roasted red peppers and liquid smoke and cook 1 minute to heat through. Arrange tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture, to within 1/4-inch of the edges. Top chicken mixture with cheese (1/3 cup of cheese per tortilla). Roll up tortillas and place on a baking sheet. Spray with cooking spray and bake 10 minutes, until cheese melts. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 58243,"Debi and Gabriele's Green Gazpacho 2 cups seedless green grapes 3 scallions, roughly chopped 1 1/2 English cucumbers, peeled and cut into chunks 1 clove garlic 1 small bunch fresh parsley (leaves only) 1/2 avocado, cut into chunks 1/3 cup extra-virgin olive oil 3 tablespoons white wine vinegar Kosher salt and freshly ground pepper 1/4 cup sliced almonds, toasted Instructions: Pulse the grapes, scallions, cucumbers, garlic, parsley and avocado in a food processor until combined. Add the olive oil and white wine vinegar and pulse again until blended. Add 1/4 cup ice water and pulse again. Add more water if it is not at your desired consistency. Season the gazpacho with 1 teaspoon salt and 1/4 teaspoon pepper. Refrigerate until chilled, about 1 hour. Serve topped with the toasted almonds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 58244,"Penne Rustica 1/4 cup chopped fresh basil leaves 1/4 cup grated Parmesan Salt Freshly ground black pepper 1 pound penne pasta Cooked chicken, cut into 1-inch pieces 1/2 cup jarred artichoke hearts, quartered Cooked zucchini, cut into 1-inch pieces 1 cup chopped roasted red peppers 1/2 cup chopped oil-packed sun-dried tomatoes 3 roasted Roma (plum) tomatoes, diced 1/2 cup sliced pimento-stuffed green olives Instructions: Cook penne according to package directions. Drain and transfer to a large bowl. Stir in chicken and remaining ingredients. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 58245,"Lemon-Dill Shrimp 1 1/2 pounds medium-large shrimp, shelled, deveined and patted dry with a towel Kosher salt and freshly ground pepper 4 teaspoons unsalted butter 1 teaspoon finely grated lemon zest 2 tablespoons freshly squeezed lemon juice 1 tablespoon minced fresh dill Instructions: Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans. Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to one of the pans and turn the heat to high. When the foam subsides, invert a pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other shrimp. Cook the shrimp, without moving them, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the zest, juice, and dill to each pan, and shake the pan to combine. Divide the shrimp among 4 plates or arrange on a platter. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58246,"Buffalo Fried Mozzarella Bites 6 pieces mozzarella string cheese 1/2 cup all-purpose flour
2 large eggs, beaten
3 tablespoons milk
1 1/2 cups panko breadcrumbs
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley
Vegetable oil, for frying
Kosher salt 3/4 cup Louisiana hot sauce, such as Frank's RedHot 3 tablespoons salted butter
Splash apple cider vinegar
Splash Worcestershire sauce
1 cup ranch dressing 2 carrots, cut into sticks
2 ribs celery, cut into sticks
Instructions: For the mozzarella bites: Cut the mozzarella sticks into fourths, creating bite-sized pieces. Set aside. Add the flour to a shallow dish. Combine the eggs and milk in a second shallow dish. Combine the panko, Parmesan and parsley in a third shallow dish. Bread the mozzarella by first rolling each piece in the flour, then dunking it in the egg/milk mixture, then placing it in the panko mixture. Use your hands to ensure the entire piece is coated in the breadcrumbs. Transfer to a sheet pan and repeat with the remaining mozzarella pieces. Transfer to the freezer to firm up, about 30 minutes. Meanwhile, add two inches of oil to a skillet. Heat to 375 degrees F. For the buffalo sauce: Combine the hot sauce, butter, Worcestershire sauce and apple cider vinegar in a small saucepan over medium heat. Heat until the butter has melted and the sauce is hot, then remove from the heat and cover to keep warm. Fry the mozzarella bites in batches until golden, between 45 seconds to 1 minute, being careful not to overcook. Carefully remove to drain on a paper towel and immediately sprinkle with a pinch of salt. Serve hot alongside a bowl of warm buffalo sauce, a bowl of ranch dressing and the carrot and celery sticks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 58247,"Guacamole 4 ripe Haas avocados 3 tablespoons freshly squeezed lemon juice (1 lemon) 8 dashes hot pepper sauce 1/2 cup small-diced red onion (1 small onion) 1 large garlic clove, minced 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 medium tomato, seeded, and small-diced Instructions: Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 58248,"Mulligatawny Soup 1 cup diced onions 4 to 6 carrots, diced 4 celery stalks, diced 1/2 cup butter 3 tablespoons all-purpose flour 4 teaspoons curry powder 8 cups chicken stock 2 Granny Smith apples, peeled, cored and diced 1 cup cooked white rice 1 cup cooked diced chicken 1 teaspoon salt 1/4 teaspoon dried thyme 1/2 teaspoon freshly ground black pepper 1 cup cream, hot Instructions: In a large stockpot, over medium, add the onions, carrots, celery stalks and butter. Cook until tender, but do not burn them. Stir in the flour and curry and cook for 3 minutes. Pour in 8 cups of chicken stock and let simmer for 30 minutes. Then add in the remaining ingredients, except the hot cream. Let simmer for 15 minutes and then add in 1 cup hot cream. Ladle into serving bowls and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 58249,"Sweet and Sour Mahi-Mahi 1/3 cup sugar 1 1/2 teaspoons cornstarch 2 tablespoons rice vinegar 2 tablespoons fresh lime juice 2 teaspoons Japanese soy sauce, such as Yamasa 1 teaspoon minced fresh ginger Juice of 1 large lime 1 1/2 pounds mahi-mahi fillets, cut into \fingers\ about 3 inches in length About 1 cup dried bread crumbs Vegetable oil for pan-frying Hawaiian Chili Pepper Water, optional Instructions: Combine the sugar and cornstarch in a small saucepan. Whisk in 1/4 cup of water. Add the remaining ingredients and bring to a boil over medium heat. When the sauce thickens lightly, remove it from the heat. It can be used warm or at room temperature. Drizzle the lime juice and soy sauce evenly over the fish pieces and let them sit for several minutes. Place the bread crumbs on a plate. Warm 1/4 inch of oil in a large heavy skillet. When a few bits of bread crumbs sizzle merrily and brown quickly in the oil, drain each piece of fish and coat it with the bread crumbs. Saute the fish on all sides until the bread crumbs are golden brown and the fish flakes, about 5 minutes total. Serve the mahi-mahi immediately with the sauce drizzled over it or on the side for dunking. Serve with Hawaiian Chili Pepper Water for more pizzazz. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58250,"Crunchy Iceberg Salad with Creamy Blue Cheese 4 ounces Roquefort blue cheese, crumbled 2/3 cup good mayonnaise, such as Hellmann's or Best Foods 1/3 cup plain Greek yogurt 1 tablespoon sherry vinegar Kosher salt and freshly ground black pepper 4 tender inside celery stalks, trimmed and sliced crosswise 1/4 inch thick 6 radishes, trimmed and sliced into thin rounds 5 scallions, trimmed, white and green parts sliced 1/4 inch thick 1 large head iceberg lettuce, wilted outer leaves removed 4 to 6 ounces Roquefort blue cheese, crumbled Fleur de sel Instructions: For the dressing, place 4 ounces of blue cheese in a small bowl and microwave for 15 seconds, until it begins to melt. Place the mayonnaise, yogurt, warm blue cheese, sherry vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until smooth. Set aside or refrigerate until ready to use. For the salad, combine the celery, radishes, and scallions in a bowl. Slice the whole head of lettuce across to make four 3/4-inch-thick round disks and place each on a dinner plate. Spoon the dressing on the lettuce and sprinkle on a quarter of the vegetable mixture. Distribute the remaining crumbled blue cheese on the salads, sprinkle with fleur de sel and pepper, and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58251,"Roasted Tomato Penne alla Vodka 3 pounds plum tomatoes 2 tablespoons EVOO, plus more for drizzling About 2 tablespoons fresh thyme leaves, finely chopped Salt and freshly ground pepper 4 cloves garlic, finely chopped 1 onion, finely chopped 1 cup vodka 1/2 cup chicken stock 1 cup mascarpone cheese Generous handful fresh basil leaves, torn 1 pound penne rigate or other short-cut pasta 1 cup diced fresh mozzarella 1 cup shredded Parmigiano-Reggiano Instructions: Preheat the oven to 325 degrees F. Halve the tomatoes lengthwise and arrange them cut-side up on wire racks set over rimmed baking sheets. Drizzle with EVOO and sprinkle with the thyme, salt and pepper. Roast until the tomatoes are slumped but still moist in the center, about 1 hour 15 minutes. Let cool. Heat 2 tablespoons EVOO in a pot over medium heat. Add the garlic and onions, and season with salt and pepper. Cook until very soft but not caramelized, 12 to 15 minutes. Add the vodka and cook until reduced by half. Add the chicken stock and roasted tomatoes and heat through. Stir in the mascarpone, then puree into a fairly smooth, creamy sauce using an immersion blender, food processor or blender. Return the sauce to the pot, add the basil and stir until wilted. Bring a large pot of water to a boil for the pasta, and season with salt. Add the pasta and cook until al dente. Drain. Toss the pasta with the sauce and transfer to a glass or ceramic baking dish. Top with the mozzarella and parmesan. If you are making the pasta ahead of time, cool it and then cover with parchment and foil. Store in the refrigerator. When you are ready to serve, preheat the oven to 375 degrees F. Bake the casserole, covered, until heated through, about 45 minutes. Uncover and bake until brown and bubbly on top, 15 to 20 more minutes. Cook's Note: Serve with a salad of escarole or romaine dressed with lemon juice, EVOO, salt and pepper. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 58252,"Nutty Brownie Thins 2 tablespoons milled flaxseed 6 tablespoons water, at room temperature 3 ounces 70 percent dark chocolate, broken into pieces
1/3 cup coconut oil, plus more for greasing baking pan
1/3 cup whole hazelnuts, chopped
1/3 cup coconut sugar or brown sugar
1 teaspoon vanilla extract
1/2 cup whole-wheat flour, plus a little more for lining baking pan.
1 teaspoon baking powder
2 ounces whole hazelnuts Instructions: For the brownies: Preheat the oven to 350 degrees F. In a small bowl, mix together the milled flaxseed and water and set aside. On a very low heat, gently melt the chocolate and coconut oil in a medium saucepan. Stir from time to time, then take off heat as soon as all is just melted. Stir in the nuts, sugar, vanilla extract, flour and baking powder and mix well. Finally, stir in the flaxseed and water mixture. Pour into an 8-by-8-by-2-inch lightly greased and floured pan. Bake for 9 minutes until just set, then leave to cool. For the garnish: Meanwhile, dry toast the hazelnuts in a small saute pan for 4 minutes. Transfer to a resealable plastic bag and crush to a fine dust using a rolling pin. Once cool, remove the brownies from the pan. Cut into squares, put onto a serving plate or board and sprinkle over the nut dust. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 58253,"Pita Panzanella Salad 8 cups pocketless pita bread cubes, stale or toasted (about 13 ounces) 2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups) 1 cup sliced Persian or hothouse cucumbers 1 cup chopped fresh parsley 1 cup diced green bell peppers 1/2 cup thinly sliced red onion 3/4 cup crumbled feta 1/4 cup chopped pitted green olives 1/4 cup lemon juice 1 teaspoon Dijon mustard 3/4 cup olive oil Kosher salt and freshly ground black pepper Instructions: Put the bread cubes in a large bowl and add the tomatoes, cucumbers, parsley, peppers, cucumbers, and onion. Add the feta and olives and feta and toss to combine.
Whisk together the lemon juice and Dijon mustard in a medium bowl. Whisk in the olive oil.
Pour the dressing over the ingredients in the large bowl and toss to combine. Season with salt and pepper and toss again. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 58254,"Anna's Tomato Tart 2 1/2 cups all-purpose flour Kosher salt 12 tablespoons (1 1/2 sticks) cold unsalted butter, 1/2-inch-diced 2 cold extra-large egg yolks 1/2 cup ice water 2 1/2 pounds dried beans, for baking the crust (optional) 2 1/2 pounds firm medium (21/2-inch) tomatoes, cored and sliced 1/4 inch thick 1 cup whole fresh parsley leaves, lightly packed 1/2 cup coarsely chopped fresh basil leaves, lightly packed 3 large garlic cloves 1 tablespoon fresh thyme leaves Kosher salt and freshly ground black pepper 1/2 cup good olive oil 6 tablespoons Dijon mustard 3/4 pound grated Gruyre cheese (1 pound with rind) 1/2 cup plus 2 tablespoons freshly grated Italian Parmesan cheese Instructions: Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside. On a well-floured board, roll the dough out to an 11-by-17-inch rectangle and transfer it to the prepared sheet pan. Don?t worry if it doesn?t fit exactly; you want it to cover most of the bottom of the pan, but it can be a little rough on the sides. Place a second sheet pan directly on the pastry (be sure both sheet pans have flat bottoms) and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes. Lower the oven to 375 degrees F. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyre on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved 1/2 cup of Gruyre and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes. Cool slightly, cut into squares and serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58255,"Homemade Fudge Brownies 1 cup butter, melted 3 cups white sugar 1 TBSP vanilla extract 4 eggs 1 1/2 cups all-purpose flour 1 cup unsweetened cocoa powder 1 tsp. salt 1 cup semisweet chocolate morsels Fresh raspberries or cherries & powdered sugar, garnish Instructions: 1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 13 baking dish.
2.Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3.Sift together the flour, cocoa powder, and salt. Gradually stir the dry mixture into the wet mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
4.Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
5.To make tiered cakes: using a small, medium, and large biscuit cutter cut out 3 circles. Top brownie circles on top of each other from large too small. Dust with powdered sugar and top with a cherry or raspberry. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 58256,"Santa's Christmas Cookies 3 1/2 cups all-purpose flour 1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/2 sticks (12 tablespoons) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
Gel-paste food coloring, optional
Royal Icing, recipe follows Edible decorations, such as sprinkles or candy balls, optional
1/4 cup meringue powder 8 cups sifted confectioner's sugar
Instructions: In a large bowl, use a whisk to combine the flour, salt and baking powder. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, 3 to 5 minutes. Add the eggs and vanilla extract and beat until completely combined. Reduce the mixer speed to low and add the flour mixture slowly, about 1/2 cup at a time until finished, mixing until just combined. Form the dough into 2 disks and wrap in plastic. Refrigerate until slightly firm, about 1 hour, or up to overnight. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper, or spray with cooking spray. Roll the dough out onto a floured work surface and use cookie cutters to cut out shapes, then transfer to the prepared baking sheets, leaving about a 2-inch space between each cookie. Chill the cut-out cookies on the baking sheets for about 15 minutes before baking for a more precise shape. Bake until just starting to become crisp and golden around the edges, about 15 minutes. Remove the cookies to a rack and let cool completely. Use food coloring to tint Royal Icing into different colors. To decorate, cover the cookies with the Royal Icing, then sprinkle on decorations while the icing is still wet. Let the icing set completely. Add the meringue powder to 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment and whip for about 30 seconds. Slowly add the confectioner's sugar, and continue to beat until medium peaks form. If the icing is too stiff, add water a tablespoon at a time. Keep covered until ready to use. Transfer to a squeeze bottle for easier decorating. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58257,"Hidden Valley? Glazed Baby Carrots 1/4 cup butter 1/4 cup light brown sugar 1 packet (1 ounce) Hidden Valley? Original Ranch? Salad Dressing & Seasoning Mix 16 ounces ready-to-eat peeled baby carrots, cooked Instructions: Melt butter and sugar in large skillet. Add carrots and dressing mix; stir well. Cook over medium heat until hot and glazed, about 5 minutes, stirring frequently. ","[Chardonnay, Sauvignon Blanc, Riesling]" 58258,"Miso Glazed Black Cod in Kyoto Red Miso Crab Broth 1/3 cup sake 1/3 mirin rice wine vinegar 3 tablespoons brown sugar 2 tablespoons soy sauce 1/3 cup yellow miso 4 (6-ounce) black cod fillets 4 tablespoons red miso paste (recommended: Kyoto) 4 cups boiling water 1 thumb-sized knob ginger, sliced 2 garlic cloves, chopped 1 teaspoon rice wine vinegar 8 ounces lump crabmeat, picked over for cartilage and shell 3 shiitake mushrooms, thinly sliced 1 cup enoki mushrooms 1 scallion, thinly sliced Smelt egg, for garnish, optional Instructions: In a shallow dish, combine the sake, mirin, brown sugar, soy sauce and yellow miso. Add black cod, turning to coat well. Refrigerate and let marinate at least 2 hours, but no more than 6 hours. Preheat a broiler to medium. When ready to serve, broil the cod, 6 inches from the heat, until fish is opaque and lightly caramelized on top, about 5 to 7 minutes. In a medium saucepot over medium heat, add the miso paste and slowly stir in the boiling water. Add the ginger, garlic and vinegar and bring to a boil. Strain broth from solids and return the broth to the heat. Add the crab, mushrooms and the scallions. Cook until the crab is heated through and mushrooms are tender, about 3 minutes. Serve with the broiled cod topped with smelt egg, if using. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 58259,"Grilled Chicken Legs with Cocktail Barbeque Sauce 1/2 cup apple cider vinegar 1/2 cup canola oil 1/4 cup plus 2 teaspoons molasses Kosher salt and freshly ground black pepper One 15.5-ounce black beans, drained and rinsed One 15.5-ounce pinto beans, drained and rinsed 2 stalks celery with leaves, thinly sliced, stalks and leaves separated 2 small red onions, 1 finely diced (1/2 cup) and 1 roughly chopped (1/3 cup) 4 cloves garlic, minced 1 1/2 cups prepared cocktail sauce 4 whole chicken legs (about 2 1/2 pounds) Instructions: Whisk together 5 tablespoons of the vinegar, 3 tablespoons of the canola oil, 2 teaspoons of the molasses and a pinch of salt and pepper in a large mixing bowl. Add the beans, celery stalks and diced onion. Gently stir to combine. Season with additional salt and pepper if needed. Cover with plastic wrap and refrigerate until ready to serve. Heat 3 more tablespoons of the canola oil in a large saucepan over medium-high heat. Add the chopped onion and cook until softened and lightly browned, about 5 minutes, stirring occasionally. Add the garlic and cook until softened, about 2 minutes, stirring constantly. Stir in the cocktail sauce and the remaining molasses and vinegar. Bring to a boil, and then reduce to a simmer. Simmer, uncovered, until slightly thickened, about 5 minutes. Turn off the heat and pour half of the barbeque sauce into a small bowl for basting. Keep the remaining barbeque sauce warm until ready to serve. Heat an outdoor grill or large cast-iron grill pan over medium heat. Brush the chicken with the remaining oil and sprinkle liberally with salt and pepper. Grill the chicken until charred on both sides but not cooked all the way through, 15 to 20 minutes. Baste the chicken liberally with the reserved barbeque sauce and continue cooking until the internal temperature is 160 degrees F, about 5 more minutes. Transfer the chicken to a large plate and allow to rest at least 5 minutes before serving. Serve the grilled chicken legs with the remaining warm barbeque sauce and chilled bean salad. Garnish the bean salad with the sliced celery leaves. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 58260,"Asian Coq au Vin Canola oil 2 pounds chicken legs and thighs, can use breasts 1 tablespoon minced ginger 1 tablespoon fermented black beans 1 tablespoon minced Thai bird chiles 12 cloves of garlic 2 diced red onion 2 large carrots, 2-inch pieces 2 stalks cut celery, 2-inch pieces 1 cup shaoxing wine 1 bottle red wine 2 bay leaves 2 sprigs of fresh thyme 1/2 cup dark soy sauce Water to cover if necessary 4 baby bok choy, split Salt and black pepper to taste Sliced scallions for garnish 1 pound fresh wonton noodles, blanched and shocked in ice water 1 cup sliced scallions 1/2 cup diced red bell peppers 1 tablespoon sesame seed oil Salt and black pepper to taste Canola oil to cook Wonton noodles Canola oil Instructions: In a hot stockpot coated with oil, brown seasoned chicken and set aside. Wipe out pot leaving only a little fat. Saute ginger, black beans, chiles and garlic for about 5 minutes. Add onions, carrots and celery. Season. Deglaze with wines and add back the chicken. Add the bay leaves, thyme and soy sauce and check for seasoning. Add water if necessary and bring to a slow boil. Simmer for 2 hours until chicken is practically falling off of the bone. For the last 10 minutes of cooking, add the bok choy. On a large platter, place coq au vin on top of a large noodle cake. Garnish with scallions. In a large bowl, mix noodles with scallions, peppers and sesame seed oil. In a hot non-stick saute pan, coat well with oil and add noodles to pan, flattening them into a thick pancake. It is imperative that the pan is hot. Season with salt and pepper. When a brown crust is formed, carefully flip pancake and season this side. Pancake is ready when both sides are brown and the middle is hot. In a shallow pan with 370 degree canola oil, fry clusters of wonton noodles until golden and crisp. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58261,"Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red cl Mustard Vinaigrette 1 pound asparagus, grilled 1 pound assorted mushrooms (portobello, cremini, shiitake) coarsely chopped 3 tablespoons olive oil 1 tablespoon chopped fresh thyme Salt and pepper 1/4 cup toasted pecans 8 ounces American blue cheese 2 tablespoons Dijon mustard 1 tablespoon ancho cl powder Salt 1/4 cup red wine vinegar 1/2 cup olive oil Instructions: Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing. Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, GSM]" 58262,"Cherries Jubilee 4 tablespoons unsalted butter 1 1/2 cups sugar 2 pounds bing cherries, stemmed and pitted 1 cup orange juice 1 1/2 oranges, zested 1 1/2 tablespoons cornstarch 1 1/2 tablespoons cold water 1 1/2 cups cherry brandy 1 1/2 pints vanilla bean ice cream Instructions: In a large saucepan, over medium heat, melt the butter. Stir in the sugar and cook for about 2 minutes, or until the sugar dissolves. Add the cherries, orange juice, and orange zest. Saute for 2 to 3 minutes. In a small cup, stir the cornstarch and water together to form a slurry. Stir the slurry into the cherry mixture and cook for 1 minute, until thickened. Remove the pan from the heat and pour the brandy over the cherries. Place the pan back on the heat and carefully shake the pan several times to ignite the pan. If the pan does not light, use a match to flame the cherries. Divide the ice cream between 6 shallow bowls. Spoon the cherry mixture over the ice cream and serve. ","[Burgundy, Port, Moscato, Riesling]" 58263,"Heart of Gold 1 1/2 pounds frozen puff pastry, thawed 2 eggs, beaten 6 Golden Delicious apples 1/2 cup sugar in the raw or white granulated 1/4 cup unsalted butter 1 pint vanilla ice cream 4 ounces gold leaf Instructions: Preheat oven to 350 degrees F. Roll out the thawed puff pastry until it's about 1/4-inch thick. Using a small heart shaped cutter (about 3 inches at its widest point), cut out 4 heart shapes. Cut out another 4 hearts and using another heart shaped cutter, about 1/2-inch smaller, cut out the center of 4 hearts, leaving just the outsides of the hearts. Throw away the centers or reserve for another use. Brush all the solid heart pieces with beaten egg. Then place a cut-out heart on top of each solid heart and brush with beaten egg. Using a fork, lightly pierce the pastry, (this will help prevent the pastry from bubbling as it bakes). Transfer hearts to a sheet pan and place in the preheated oven. Bake until golden brown and fluffy. Usually around 10 minutes, depending on your oven. Remove from the oven and allow to cool. Peel, core and thinly slice the apples. In a large skillet over medium heat add the sugar and heat until sugar starts to turn a golden color, add the butter and apples and cook until apples are tender but not mushy, around 3 to 5 minutes depending on thickness of apples. Remove from heat. To finish, place the cooked pastry heart in the center of each plate and spoon the cooked apples with the sauce over the hearts. Top with a scoop of vanilla ice cream and gold leaf. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 58264,"Chicken Roast 1 1/2 loaves homemade bread 1 pound butter 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 teaspoon celery seed 3/4 cup celery, chopped, optional Meat from a whole chicken, stewed and removed from bones Instructions: Preheat oven to 350 degrees F. Crumble the bread by hand into a large mixing bowl. Melt the butter, then pour it over the bread crumbs. Add the seasonings and chopped celery. Then mix with the deboned chicken chunks. Turn into a large roast pan and bake covered for a half-hour to an hour, until heated through. Dampen with water around the edge if it begins dry out. Stir often to prevent sticking. Giblet Gravy: Cover heart, neck and gizzard from chicken with about 5 to 6 cups salted water, bring to a boil and cook until tender, about 1 hour. Add liver and cook an additional 10 minutes. Lift meat from broth and cool. Cut into small pieces and set aside. Pour broth into bowl and set aside. Melt 4 tablespoons butter (or equivalent amount of drippings from chicken roasting pan) in pan where giblets were cooked. Add 1 tablespoon flour for each cup of reserved broth. Brown flour slightly. Stir in reserved broth over low heat, stirring constantly until gravy is smooth and thickened. Add giblets to gravy and warm. Serve over mashed potatoes and filling. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]" 58265,"Double Swiss Rolls 3 tablespoons olive oil 1 cup sliced shallot 2 tablespoons chopped garlic 5 bunches Swiss chard, washed, stems removed and cut into ribbons 1 package phyllo dough 1/2 stick butter, melted 8 to 12 slices Swiss cheese Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Place a stockpot over medium heat. Coat the bottom of the pan with olive oil and saute the shallot and garlic until lightly browned, 3 to 4 minutes. Add the Swiss chard and season with salt and pepper. Cook until the chard is wilted and tender, 3 to 4 minutes. Place the cooked chard in a strainer and cool in the refrigerator until chilled. Squeeze any excess moisture from the chard before continuing. Lay out 1 sheet of phyllo dough lengthwise left to right and brush lightly with butter and season with salt and pepper. Place another sheet of phyllo on top and repeat this until there are 4 layers. Evenly cover the phyllo with slices of Swiss cheese, leaving 1 inch uncovered at the top and bottom of the sheet. Take half of the cooled chard and spread across the bottom of the phyllo sheet from side to side. Start at the bottom and carefully roll the phyllo up and around the chard like a sausage. Fold the ends of the log inward to seal. Brush the top with butter so it won't dry out and make another log with the remaining Swiss chard and phyllo dough. The logs can be made 1 day ahead and refrigerated. Place the logs on a sheet tray and bake for 15 to 20 minutes until golden and crispy. Let the rolls rest for 5 minutes and then slice using a serrated knife into 2-inch pieces. Serve hot or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58266,"Smoky Sun Dried Tomato Dip 8 oil-packed sun-dried tomatoes, finely chopped 1 chipotle pepper in adobo, finely chopped 1 tablespoon freshly chopped cilantro leaves 2 cups sour cream 1 teaspoon garlic, minced Salt Crudite platter and tortilla chips, for serving Instructions: Finely chop 8 oil-packed sun-dried tomatoes, 1 chipotle pepper in adobo, and the cilantro. Place in medium mixing bowl. Add 2 cups sour cream and the garlic. Transfer to a serving bowl and season with salt, to taste. Serve with a crudite platter and tortilla chips. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 58267,"Lemon-Poppy Pinwheels Flour, for dusting 1 sheet (9-by-9 inches) frozen puff pastry, thawed
1/4 cup lemon curd, at room temperature
1 tablespoon poppy seeds
Beaten egg, for brushing
Instructions: Preheat the oven to 350?F. Line two baking sheets with parchment paper. Lightly dust a work surface with flour. Roll out the puff pastry on the work surface into a 12-inch square. Brush with the lemon curd and sprinkle with the poppy seeds.
Cut the pastry in half, then cut each half crosswise into 1/4-inch-wide strips. Roll up each strip into a coil. Place the coils 2 inches apart on the prepared pans. Brush with the egg wash.
Bake the cookies until golden, about 20 minutes. Transfer to a rack to cool completely.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 58268,"Chocolate, Vanilla and Fig Layered Ice Cream Cake 1 1/2 pints chocolate ice cream (3 cups) 20 fig cookies, such as Fig Newtons 1 1/2 pints vanilla ice cream (3 cups) 1/2 cup heavy cream 1 tablespoon confectioners' sugar 1 tablespoon mini chocolate chips Instructions: Let the chocolate ice cream soften slightly at room temperature for about 10 minutes. Evenly spread it on the bottom of an 8-inch springform pan. Freeze until hardened, about 30 minutes. Arrange 18 of the fig cookies in an even layer over the ice cream (don't press them into it) so they fit snugly together, cutting to fit if necessary. Meanwhile, let the vanilla ice cream sit at room temperature for about 10 minutes. Evenly spread it over the cookies. Cover the top of the cake with plastic wrap, and freeze until solid, at least 4 hours up to overnight. When ready to serve, remove the plastic wrap and let the cake sit at room temperature for 10 minutes. Meanwhile, cut the 2 remaining fig cookies into thin slices. Whip the cream with an electric mixer on medium speed in a small bowl until firm peaks form; stir in the sugar. Run a knife around the cake edge, and remove the springform collar. Top the cake with the whipped cream, and sprinkle with the cookie slices. Cut into slices with a sharp, heavy knife. ","[Merlot, Cabernet Sauvignon, Pinotage, Moscato]

" 58269,"Moroccan-Style Striped Bass 3 cups fresh orange juice Fresh thyme sprigs 1 tablespoon honey Harissa, to taste 4 (6-ounce) fillets wild striped bass, with skin Canola oil Salt and freshly ground black pepper Cured black olives, pitted, coarsely chopped Brined black olives, pitted Roughly chopped flat-leaf parsley Instructions: Put the orange juice and thyme in a small saucepan, over medium heat and bring to a boil. Cook until reduced by half and becomes a syrup. Strain into a bowl, then add the honey and harissa, to taste. Preheat the grill to medium. Brush the fillets with oil on both sides and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 4 minutes per side. Remove to a platter, drizzle with the sauce and sprinkle with olives and parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Garnacha]" 58270,"Glazed Mini Brownies Nonstick cooking spray, for the pan 1 cup (2 sticks) salted butter
5 ounces unsweetened chocolate 1/4 cup unsweetened cocoa powder
2 cups sugar
1 tablespoon vanilla extract 3 large eggs
1 1/4 cups all-purpose flour
4 ounces chopped bittersweet chocolate
1/2 cup heavy cream
1/4 cup roasted shelled pistachios, chopped
Instructions: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch pan with cooking spray and line with parchment paper. Heat the butter together with the unsweetened chocolate in a medium saucepan over low heat, whisking occasionally, until fully melted and smooth. Sprinkle in the cocoa powder while whisking; whisk until smooth. Allow to cool for 5 minutes. Stir in the sugar and vanilla until just combined. Stir in the eggs one at a time. Stir in the flour until just combined. Transfer the batter to the prepared pan, distributing it evenly. Bake until a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Allow the brownies to cool completely, then flip out onto a cutting board. Cut the brownies into bite-size pieces and transfer to a baking rack. Put the bittersweet chocolate in a medium bowl. Heat the cream over medium-high heat until the edges begin to bubble, 2 to 3 minutes. Immediately pour the cream over the chocolate. Allow to sit for 2 minutes, then stir until smooth. Spoon the ganache over the brownie pieces until completely covered. Sprinkle the top with chopped pistachios and allow to sit until the ganache has set, about 10 minutes. Transfer to a platter and serve with toothpicks. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 58271,"Grilled Fruit Salad with Honey-Yogurt Dressing 1 pineapple, cored and sliced into 8 rings 2 plums, cored and each cut into 8 wedges Vegetable oil, for brushing fruit 3/4 cup plain Greek yogurt 1/4 cup honey 1 tablespoon finely chopped mint leaves 1/4 cup pine nuts, toasted Instructions: Preheat grill to medium. Lightly brush fruit with oil and place on the grill. Cook until pineapple and plums are nicely caramelized, turning once, about 8 to 10 minutes. Remove to a plate. Meanwhile, in a medium bowl whisk together yogurt, honey and mint. Place 2 rings and 4 wedges on each plate and drizzle with dressing. Garnish with pine nuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 58272,"Apple Cider Donuts 2 cups apple cider 1 tablespoon light or dark brown sugar
3 3/4 cups all-purpose flour (spooned into the measuring cup and leveled), plus for dusting
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons plus 2 tablespoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
5 tablespoons unsalted butter, at room temperature
2 1/2 cups pure cane sugar
2 large eggs
1/2 cup buttermilk
2 teaspoons pure vanilla extract
2 cups confectioners' sugar
Canola oil, for frying Instructions: Put the apple cider and brown sugar in a small saucepan. Bring to a boil over high heat, then lower the heat to medium and cook until reduced to 1/3 cup, about 25 minutes. Transfer to a bowl and refrigerate until completely cool, about 15 minutes. Stir together the flour, salt, baking powder, baking soda, 1 1/4 teaspoons cinnamon and the nutmeg in a medium bowl. In a stand mixer fitted with the whisk attachment, whip the butter and 1 cup of the sugar on medium-high speed until light and fluffy, about 2 minutes. Lower the speed to medium and beat in the eggs, one at a time. Add the buttermilk, vanilla extract and the cooled apple syrup, and mix until combined. Lower the speed again and add the flour mixture; mix until just combined; the dough will be quite soft. Line 2 baking sheets with parchment, and sprinkle with a little flour. Turn the dough out onto one of the baking sheets; gently pat out to an even 3/4-inch thickness and sprinkle the top with flour. Cover with plastic wrap and refrigerate until firm, at least 2 hours and up to overnight. With a lightly floured 3-inch donut cutter, cut out about 18 doughnuts with holes. Transfer the donuts to the second baking sheet, and refrigerate for about 30 minutes. It is important that the dough is firm and cool before frying. Line a large plate or another baking sheet with several layers of paper towels; set aside. Put the confectioners' sugar in a medium bowl or baking dish. In another bowl or baking dish, mix together the remaining 1 1/2 cups sugar and 2 tablespoons cinnamon; set aside. Heat 3 inches of canola oil in a Dutch oven until it reaches 360 degrees F. In batches of 3 or 4, fry the donuts until browned on one side, about 2 minutes; flip, and cook until browned on the other side, 1 to 2 minutes longer. With a slotted spoon, transfer the donuts to the paper towels, just to blot the excess oil; then, immediately drop the donuts in either the cinnamon sugar or the confectioners' sugar, turning to coat. Transfer the finished donuts to a serving plate. When all the donuts are cooked and sugared, repeat with the donut holes. If the raw donuts get soft while you are frying, pop them in the freezer until you are ready to cook them. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 58273,"Tempeh Bacon BLT 1/4 cup pure maple syrup (60 milliliters) 1/4 cup soy sauce (60 milliliters) 3 tablespoons olive oil, divided 1 1/2 teaspoon smoked paprika 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper 1/4 teaspoon cumin 1/4 teaspoon freshly ground black pepper 225 to 250 grams tempeh, sliced into 20 to 24 slices (8 to 9 ounces) 8 slices sourdough multigrain rye, lightly toasted, such as Stonemill 2 to 4 tablespoons mayonnaise 2 tablespoons Dijon mustard 4 pieces of lettuce 1 to 2 tomatoes, sliced Instructions: Whisk together the maple syrup, soy sauce, 2 tablespoons of oil, smoked paprika, salt, cayenne, cumin and black pepper in a large bowl. Add in the tempeh and gently mix to combine and coat. Place the tempeh in the fridge to marinate for at least 4 hours or up to 12 hours. Remove the tempeh from the marinade and set both aside. Heat a large nonstick skillet over medium heat and add in the remaining tablespoon of oil. Add the tempeh and cook for 2 minutes per side, or until golden brown. Spoon over some of the reserved marinade and allow it to cook down and coat the tempeh for about 1 to 2 minutes, flipping frequently. Set the tempeh aside. Assemble the sandwiches by spreading half of the sliced bread with mayonnaise and the other half with Dijon. Top with lettuce, tomato and the tempeh bacon, season with salt and pepper, cut the sandwiches in half and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 58274,"Spaghetti Alla Caprese 1 pound spaghetti 2 tomatoes, diced 1 pound mozzarella ball, cubed 1/2 cup extra-virgin olive oil 1 teaspoon fresh oregano 4 fresh basil leaves Salt Instructions: Cook the spaghetti in salted boiling water until al dente, about 6 minutes. While the spaghetti is cooking, begin to make the sauce. Mix the tomatoes and mozzarella in a large bowl. Add the best available extra-virgin olive oil, oregano, basil leaves, and salt, to taste. When the spaghetti is ready, remove it from the water and add it to the bowl with approximately 1/2 cup of pasta water. Mix well, and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 58275,"Sigrid's Carrot Cake 2 cups granulated sugar 1 cup vegetable oil 4 whole eggs 2 cups all-purpose flour, plus more for dusting 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 2 cups grated carrots Butter, for greasing 1 stick butter, softened 1 package (8 ounces) cream cheese, softened 1 pound powdered sugar 2 teaspoons vanilla extract 1 cup pecans, chopped finely Instructions: For the cake: Preheat the oven to 350 degrees F. Mix together the granulated sugar, oil and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 50 minutes. Leave to cool completely. Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend. Then mix in the pecans. Spread the icing on the cooled carrot cake. Eat. Faint. Repeat as needed. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 58276,"Fire Roasted Beef Tenderloin with Madeira Mustard Sauce and Wasabi Mashed Potatoes 1/2 cup peanut oil 1 tablespoon black peppercorn 1 tablespoon ground star anise, plus whole pieces, for garnish 1 teaspoon coriander seeds 1/4 teaspoon Szechuan peppercorns 1/2 teaspoon red curry paste 1 tablespoon tamarind paste 1 tablespoon honey 1/2 cup Madeira 3/4 cup veal stock 1 pound beef tenderloin 1 tablespoon rice wine vinegar 1/2 tablespoon Chinese powdered mustard 2 tablespoons butter Wasabi Mashed Potatoes, recipe follows 1 pound baking potatoes, like russets, peeled Salted water 4 tablespoons butter, cut into pieces 1/4 cup heavy cream, heated 1 tablespoon roasted garlic puree 1/2 pound spinach, stems removed 1 1/2 teaspoons wasabi Salt and pepper Instructions: Preheat oven to 400 degrees F. Preheat a grill. In a saucepan, heat oil, black peppercorns, star anise, coriander seeds, and Szechuan peppercorns for 1 minute until aromatic. Stir in red curry paste, tamarind paste, and honey. Deglaze with Madeira and reduce until syrupy. Add the veal stock and continue to reduce in half. Transfer to a blender and process to a puree. Strain and set aside. Over hot grill, cook the tenderloin until grill marks appear on all sides. Transfer to a saute pan and pour in half of the strained sauce. Roast in the oven for 4 to 5 minutes or until desired doneness. Transfer the remaining sauce to a saucepan and cook over medium heat. Reduce until thickened. In a cup, dissolve the powdered mustard in rice wine vinegar. Whisk in mustard and finish sauce with the butter. To serve, cut the steak into thin slices. Nap with Madeira Mustard Sauce and serve with Wasabi Mashed Potatoes garnished with a whole star anise. Cut the potatoes into large pieces of equal size. Cover with salted water. Bring to a boil and cook until tender. Drain thoroughly. Pass through a food mill and whip in the butter, hot cream and roasted garlic puree. Blanch the spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain thoroughly. Transfer to a blender and add wasabi powder. Process to a puree. Stir into warm mashed potatoes. Season with salt and pepper, to taste. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]

" 58277,"Mini Chocolate Chip Muffins 1 cup chunky peanut butter 1 egg 1/3 cup sugar 1/3 cup brown sugar 1 cup milk 1 1/2 cups flour 1 tablespoon baking powder 1/4 teaspoon salt 1/2 cup mini chocolate chips Instructions: Preheat oven to 375 degrees F. Line mini muffin tins with paper cups. In a mixer with a whip attachment, mix together the peanut butter, egg, and sugars until smooth. Add milk in 3 additions, mixing well each time. Stir the flour, baking powder, and salt together and add to the peanut butter mixture. Mix on low just until the flour disappears. Stir in the chocolate chips. Spoon into muffin cups filling 3/4 full (a small ice cream scoop works well for this) and bake until puffed up and firm on top, about 10 to 15 minutes. Cool in the pan. Some people have allergies to peanuts, and if serving to guests, please make them aware of the inclusion of this peanut product. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 58278,"Fried Squid with Anchovy Dressing and Parsley Pesto 1 heaping tablespoon of mayonnaise 3/4 cup sherry vinegar 1 3/4 cup olive oil 6 anchovy fillets 1 shallot, coarsely chopped Salt and pepper 2 cups parsley leaves 2 garlic cloves 2 tablespoons pumpkin seeds 2 tablespoons fresh lime juice 1/2 cup olive oil Salt and pepper 1 1/2 cups rice flour 3/4 cup water Salt and pepper 4 cups peanut oil 8 squid, cleaned and sliced into rings Instructions: Combine all ingredients in a blender and blend until smooth. Season with salt and pepper. Parsley pesto: In a food processor, combine all ingredients except the oil, and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste. Fried Squid: In a small mixing bowl, whisk together the flour and water until smooth. The batter should be just thick enough to adhere to the squid, season with salt and pepper to taste. Heat oil in a large saucepan to 375 degrees F. Season squid with salt and pepper and dip into the batter, allowing any excess to drip off. Fry the squid until crisp on all sides and golden brown, remove and drain on paper towels. Serve with anchovy dressing and pesto. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 58279,"Homemade Tartar Sauce 1 cup mayonnaise 1/4 cup sour cream 1 tablespoon minced red onion 1 teaspoon sweet pickle relish 1/2 lemon, juiced 1 teaspoon crab boil seasoning (recommended: Old Bay) 2 to 3 dashes hot sauce Pinch cayenne 1 teaspoon kosher salt 1 teaspoon coarse ground black pepper Instructions: In a small bowl, mix all the ingredients together until well incorporated. Cover and refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling]" 58280,"Corn Pudding with Poblanos 2 ears fresh corn 2 cups milk 1/2 cup heavy cream 2 tablespoons unsalted butter 3/4 cup yellow cornmeal 3 tablespoons chopped fresh chives 1 medium poblano, seeds removed, finely chopped Kosher salt and freshly ground black pepper 3 eggs, separated Instructions: Preheat the oven to 350 degrees F. Remove husks form corn and put in a large pot with milk and cream, Set over low heat and bring to a simmer then shut off heat and cover to let corn steep, about 10-15 minutes. Remove corn from milk and cut the kernels off the cob with a sharp knife and set aside. Strain the milk mixture and set back over high heat, add butter and pour in the cornmeal in a slow steady stream, whisking at the same time. Cook and whisk constantly until the cornmeal is blended in and the mixture is smooth and thick; it should look like porridge. Take the pot off the stove and fold in the corn, chives, chopped poblano, and salt and pepper. Mix in the egg yolks, 1 at a time, to make it more like a batter. In a separate bowl, beat the egg whites (use a hand blender if you have one) until they hold stiff peaks. Fold the whites into the corn pudding to lighten it. Coat the bottom and sides of an 8 by 8-inch baking dish with nonstick spray. Spoon the batter into the prepared baking dish and bake for 25 to 30 minutes. When it's done, the corn pudding will look puffed and golden brown, like a souffle. Spoon into the bottom of bowls and serve chili over the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58281,"Banana Sundae with Chili Pepper Marshmallows 4 large egg whites 1/2 teaspoon cayenne 1/2 teaspoon chili powder Cornstarch, for dusting pan and marshmallows Confectioners' sugar, for dusting marshmallows and garnish 1 quart milk 3/4 cup heavy cream 1 1/2 cups sugar 1.16 ounces glucose solids 1.16 ounces dextrose powder 2 vanilla bean, split and scraped of seeds 16 large egg yolks 1.4 ounces powdered milk 2 sticks unsalted butter 2 cups confectioners' sugar, sifted 8 large egg whites 8 ounces cake flour 1/3 cup heavy cream 1/3 cup water 3 ounces sugar 1.4 ounces corn syrup 0.35-ounce cacao powder 3 ounces dark chocolate, finely chopped 1 1/2 teaspoons vanilla extract 2 tablespoons unsalted butter 2 ripe bananas, peeled and sliced 1/2-inch thick 2 ounces banana liqueur 2 1/2 cups sugar, plus extra for dusting marshmallows 1/3 cup water 2.11 ounces glucose 8 gelatin sheets, soften in cold water Instructions: To make chili pepper marshmallows. Dust a little cornstarch into a baking pan. Place the egg whites in a standing mixer bowl. In a small saucepan with a candy thermometer, put in the sugar, water, and glucose, bring to a boil. When the syrup reaches 248 degrees F, begin whipping the egg whites on high speed. Continue boiling the syrup until it reaches 266 degrees F. Keep the mixer on and remove the syrup from the heat and pour into the egg whites in a thin, steady stream between the whip and the side of the bowl. Lower the mixer speed to medium and stir in the softened gelatin sheets. Add the cayenne and chili powder. Immediately pour the prepared pan. Cover with plastic wrap and leave to dry out for 24 hours. Remove from the pan and cut with a knife into 1 by 1-inch squares, then roll them into a mixture of equal parts of confectioners sugar, sugar, and cornstarch. Save 1 cup for later. To make the vanilla ice cream. In a medium saucepan, bring the milk and heavy cream to a boil. Combine 3/4 cup of the sugar with the stabilizer, glucose, dextrose, and vanilla bean. Add to the mixture to the milk, bring to a boil, then stir in the dry milk. In a standing mixer, whip the egg yolks and the remaining sugar, until light and fluffy. Remove the vanilla bean from the milk mixture. Pour a little of the hot milk mixture into the yolks mixture while mixing on low to temper the yolks. Then gradually mix in the remaining milk. Return the mixture to the saucepan with a candy thermometer and cook over medium heat, stirring constantly until it has reached 185 degrees F, about 2 to 4 minutes. Do not allow the custard to boil. Strain through a fine sieve into a large bowl. Cover loosely and quickly chill by placing the container in an ice-water bath, stirring from time to time. Immediately put the mixture into an ice-cream maker. Store in the freezer for 24 hours. To make the triangle tuiles. Preheat the oven to 350 degrees F. Cut a triangle stencil, by cutting out a triangle shape in the middle of a sturdy plastic plate. In a standing mixer with a paddle attachment, cream butter until smooth, scraping the bowl. Add confectioners' sugar and mix well. Add egg whites and cake flour and mix until just smooth, not over mixing. On a silpat or parchment-lined baking sheet, spread batter thinly into a triangle stencil. Remove the stencil, repeat with remaining batter and bake until golden, about 10 minutes. Set aside and away from humidity. To make the chocolate sauce. In a small saucepan, combine water with sugar, corn syrup, and cacao powder, bring to a boil. Add chocolate and vanilla extract and whisk until smooth. Set aside. In a medium skillet, heat the butter on medium heat. Add banana slices and cook until they are tender and golden brown on both sides. Stir in the reserved 1 cup of chili pepper marshmallows and cook, stirring, for 3 minutes. Deglaze the skillet with the banana liqueur and remove the pan from the heat. To serve, spoon about 3 tablespoons of banana mixture into a bottom of a Martini glass. Garnish the top with some chili pepper marshmallows. Using a propane blowtorch, gently brown the top of the marshmallows. Top with a scoop of vanilla ice cream and drizzle chocolate syrup on top. Garnish with 2 cookie triangles and dust with confectioners' sugar. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 58282,"Hot 'N Sweet Shrimp Lettuce Wraps 1/4 cup sugar 1/4 cup rice wine vinegar 1 (1-inch) ginger root, peeled and thinly sliced 2 tablespoons vegetable or other light oil 1 red onion, chopped 2 small red chili peppers, very thinly sliced 1/4 pound shiitake mushrooms, stems removed and chopped 4 cloves garlic, chopped 1 1/2 pounds medium shrimp, deveined, tails off Salt and freshly ground black pepper 1 head iceberg lettuce, cored and quartered Instructions: Combine sugar, vinegar and ginger in a small pot and bring to a boil, dissolve sugar and turn off heat, reserve. In a skillet heat the oil over medium-high heat. Saute the onions, chili peppers, mushrooms and garlic 3 to 4 minutes then add shrimp and toss 3 to 4 minutes more until pink and firm. Douse the pan with the sweet vinegar, season with salt and pepper, to taste. Serve with cold lettuce for wrapping the hot-sweet shrimp. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58283,"Fish and Chips 3 quarts peanut or vegetable oil, for frying 4 large russet potatoes, peeled and cut lengthwise into 1/4-inch wide sticks 2 cups all-purpose flour 2 teaspoons seafood seasoning (recommended: Old Bay) 1 teaspoon baking soda Kosher salt 1 bottle cold beer Instructions: 2 pounds haddock fillets, skinned and cut diagonally into 1 1/2-inch wide strips, 5 to 6 inches long Heat the oil in a large deep, pot over medium heat. Bring the oil to 325 degrees F. Regulate the temperature with a candy thermometer. Keep the potato sticks in a bowl of water to prevent browning before frying. Remove to paper towels and dry well before placing in oil. Working in batches, fry the potatoes until they are cooked through and tender but have no color, about 4 to 5 minutes. Be sure the fries have plenty of room and gently swish them around as they are cooking. Remove them from the oil and put them immediately on a paper towel lined baking sheet. Preheat the oven to 300 degrees F and raise the temperature of the cooking oil to 375 degrees F. In a medium bowl, combine the flour, seafood seasoning, baking soda and pinch of salt. Make a well in the center of the flour mixture and gently stir in the cold beer. Mix until just combined. When the oil is preheated to the correct temperature, dip the fish fillets in the batter mixture. Coat the fish generously. When adding the fish to the oil, dip about 1/3 to 1/2 of the fillet into the oil and allow the batter to start puffing and then gently slide it into the oil. Fry the fish until they are golden brown and crispy, about 5 minutes turning the fish over during the cooking time. When the fish are done, remove from the oil and put immediately on paper towels to blot the excess oil. Arrange the fish on a baking sheet lined with a cooling rack. Hold the fish in the preheated oven until serving. Work in batches and be sure not to crowd the oil. Again, working in batches, fry the fries a second time at 375 degrees F, until they are golden brown and crispy. Remove them from the oil, immediately put them on paper towels and toss with kosher salt. Transfer the fish to a serving platter and serve with the fries. Arthur Treacher would be proud! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 58284,"Jerk Chicken Rasta Pasta One 16-ounce package penne pasta 1 1/2 pounds boneless skinless chicken breasts 1 tablespoon jerk seasoning 2 tablespoons vegetable oil 2 teaspoons brown sugar 1 green bell pepper, sliced 1/2 large red bell pepper, sliced 3 tablespoons unsalted butter 2 large cloves garlic, minced One 1.3-ounce packet Knorr Parma Rosa pasta sauce powder 1 tablespoon all-purpose flour 2 cups half-and-half 1 cup shredded Parmesan, plus more for garnish Sliced green onions, for garnish Instructions: Cook the pasta according to the package directions; drain and rinse with cold water, then set aside. Meanwhile, sprinkle the chicken with 2 teaspoons jerk seasoning. Heat a grill pan over medium-high heat. Coat the grill pan with 1 tablespoon oil. Add the chicken and cook on one side until browned, about 5 minutes. Turn the chicken over and sprinkle with the brown sugar. Cook until the chicken registers 165 degrees F when a thermometer is inserted in the thickest portion, 6 to 8 minutes more. Remove the chicken from the pan, and let rest 10 minutes before slicing into thin strips. Add the bell peppers to the grill pan. Cook until tender, 4 to 5 minutes. Remove the peppers from the pan and set aside. Melt the butter and remaining tablespoon vegetable oil in a large skillet. Add the garlic and cook until fragrant and tender. Add the sauce powder and flour and whisk until incorporated. Reduce the heat, then slowly whisk in the half-and-half. Simmer until the mixture begins to thicken, 3 to 4 minutes. Remove from the heat, then stir in the Parmesan and remaining teaspoon jerk seasoning. Add the pasta, chicken and peppers to the sauce and toss until combined. Divide the pasta among serving bowls and garnish with green onions and extra Parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 58285,"Austin, Texas Style Mop Sauce 2 cans (12 ounces) beer, no malt liquors or dark beers 6 ounces yellow mustard 8 ounces Worcestershire sauce 12 ounces hickory-flavored barbecue sauce 4 ounces honey Pinch hot cl flakes 4 ounces wine vinegar 1 white onion chopped 2 lemons, sliced Instructions: Mix all the above ingredients in a pan and cook at medium heat for 30 minutes. This will be the sauce that is mopped on every few minutes during cooking. ","[Chardonnay, Riesling, Gewrztraminer]" 58286,"Chinese Pancakes: Bok Bang 1 3/4 cups all-purpose flour, enriched, bleached (recommended: Pillsbury Best) plus 1/2 cup for dusting 3/4 cup boiling water 1 1/2 tablespoons sesame oil Hoisin Sauce, recipe follows Cantonese Fried Chicken, recipe follows White parts of 6 scallions, shredded into 2-inch lengths 3 whole eight-star anise 1/4 dried tangerine skin (about 2 inches long) 3 cinnamon sticks 1 slice ginger, 1-inch long, lightly smashed 10 cups cold water 2 tablespoons salt 2 tablespoons sugar 1/4 cup Chinese white rice wine or gin 1 whole nutmeg 1 whole chicken (3 1/2 pounds), cleaned thoroughly and dried 1 1/2 tablespoons honey melted with 3 tablespoons boiling water 1 1/2 teaspoons Shao-Hsing wine or sherry 1 1/2 teaspoons Chinese white rice vinegar 3/4 teaspoons cornstarch 6 cups peanut oil (for frying) Instructions: Put the flour in a mixing bowl. Slowly add the boiling water and stir in 1 direction with a wooden spoon. When the flour absorbs the water and cools, knead the dough into a ball and then place it on a work surface dusted with flour. Knead for about 2 minutes, until the dough is thoroughly smooth. Place in a bowl, cover with plastic wrap, and allow to rest for 30 minutes. On a flour-dusted work surface roll the dough into a 12-inch sausage and divide into 12 (1-inch) pieces. Flatten each piece with your palm, using more flour to dust if the dough is sticky. While working, cover the dough not in use with plastic wrap. Working with 2 pieces of dough at a time, wipe 1 side of each piece gently with sesame oil and place 1 flattened, oiled piece atop another. Roll them together into 7-inch rounds. The result is a 2-layer pancake. Repeat until 6 (2-layer) pancakes are made. Heat a wok over low to medium heat for 1 minute. Place a double pancake in the dry wok and cook for a minute, until it begins to bubble up. (The heat in the dry wok must be carefully controlled. If it is too high, the pancakes will burn.) Turn the pancake over and cook until a few brown spots appear. Remove from the wok and separate into 2 layers. You will have 2 pancakes, each browned lightly on 1 side and white on the other. Repeat until all the dough is used and you have 12 pancakes. Before serving, steam the pancakes in a stack for 5 to 7 minutes, until soft and hot. Brush the pancake with hoisin sauce, place the chicken slice in the pancake, add some scallion, and fold up the bottom to create an envelope closed on 3 sides but open at the top. Serve immediately. 1/3 cup sauce 1 tablespoon sugar 1 tablespoon sesame oil 1 tablespoon Shao-Hsing wine or sherry Combine all ingredients in a bowl and mix well. Combine the poaching ingredients in a large pot (preferably an oval Dutch oven) and bring to a boil. Cover the pot, lower the heat and simmer for 20 minutes. Raise the heat to high and return to a boil. Place the chicken in the pot, breast side-up. Cover. When the pot begins to boil, lower the heat and simmer for 15 minutes. Turn the chicken over and repeat the process. Turn off the heat and allow the chicken to sit in the liquid, covered, for 10 minutes. Remove the chicken to a rack that has been set into a platter and allow to drain. Pierce the skin with a fork to help the draining. Discard all the ingredients from the pot. Reserve poaching liquid for later use. Mix the coating ingredients, and with a pastry brush, coat the chicken thoroughly with the mixture. Allow the chicken to dry completely, about 6 hours. During this time, turn the chicken, taking care not to mar the coating. (An electric fan can reduce the drying time by half.) Heat a wok over high heat for a minute. Add the peanut oil and heat it to 375 degrees F. Using a large Chinese strainer, lower the chicken into the oil, breast side up, and deep-fry for 3 minutes. Use a ladle to pour oil over the chicken to ensure uniformity in frying. Turn the chicken over by inserting a wooden spoon in its cavity, and deep-fry for another 3 minutes, ladling the oil as before. Repeat until the chicken is golden brown. Turn off the heat. Remove the chicken and allow it to drain. Place the chicken on a chopping board and slice the meat and skin together into pieces 1 by 2 inches. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 58287,"Ricotta Cappuccino 1/2 cup sugar 1/2 vanilla bean 1 (15-ounce) container ricotta cheese 1/2 tablespoon instant espresso powder 1 (3-inch) biscotti, crushed Pinch ground cinnamon Pinch cocoa powder Instructions: Place the sugar in a food processor. Cut the vanilla bean open lengthwise, scrape out the seeds, and place them in the food processor with the sugar. Run the machine to make vanilla sugar. Place the ricotta and espresso powder in the food processor. Blend for 1 minute. Stop the machine to scrape down the sides with a rubber spatula. Blend for another minute. Spoon the mixture into 4 small coffee mugs. Cover and refrigerate for at least 1 hour and up to 1 day. To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle with cinnamon and cocoa powder. ","[Prosecco, Moscato, Vin Santo, Riesling]" 58288,"Roasted Banana and Peanut Butter Cupcakes 2 medium, ripe bananas 1 large egg 1/2 cup refined coconut oil, warmed and cooled slightly 3/4 cup coconut sugar 1/2 cup creamy unsweetened peanut butter 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 1 cup blanched almond flour 1/2 cup oat flour 2 teaspoons baking soda 1/4 cup unsweetened almond milk 1/2 cup semisweet chocolate chips 2 tablespoons creamy unsweetened peanut butter 1 teaspoon refined coconut oil Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside. For the cupcakes: Place the bananas on a rimmed baking sheet and pierce each banana 3 times with the tip of a knife. Roast, unpeeled, until the skin is completely black and the flesh is soft, about 25 minutes. Allow to cool for 15 minutes. Peel the bananas and place them in a medium bowl. Discard the peels. Mash the bananas with the back of a fork until smooth. Using the fork, stir in the egg, coconut oil, sugar, peanut butter, vanilla and salt. Mix well until smooth and fully incorporated. Add the almond flour, oat flour, baking soda and almond milk. Continue to stir with the fork until the mixture is smooth and all of the ingredients are fully incorporated. Using an ice cream scoop, divide the batter evenly among the 12 muffin cups. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in the tin for 15 minutes before removing the cupcakes to a wire cooling rack to cool completely. For the glaze: In a medium bowl combine the chocolate chips, peanut butter and coconut oil. Place over a double boiler and stir until just a few chocolate chips remain. Remove the bowl from the heat and continue to stir until fully melted. Drizzle the chocolate mixture over the cooled cupcakes. Allow to cool for 1 hour before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 58289,"Rainbow Cake Nonstick cooking spray 5 1/2 cups all-purpose flour, plus more for the pans
2 1/2 teaspoons baking powder
2 teaspoons salt
2 sticks (1 cup) unsalted butter, at room temperature 4 cups granulated sugar
1 cup vegetable oil
10 large eggs, at room temperature
Seeds from 2 vanilla bean pods
2 1/2 cups milk
Gel food coloring in red, orange, yellow, green, blue and purple
6 cups American Buttercream (1 1/2 recipes), recipe follows 2 1/2 cups seedless raspberry jam
6 cups confectioners' sugar, or more as necessary 4 sticks (2 cups) butter, softened, or more as necessary
1/4 cup whole milk
Seeds from 1 vanilla bean pod
Pinch kosher salt
Instructions: Preheat the oven to 375 degrees F. Spray the bottom and sides of six 8-inch round cake pans; dust with flour and tap out excess. Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, then the vanilla seeds, until combined. Transfer the creamed mixture to a very large mixing bowl, then alternate folding in the flour mixture and the milk with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, just until smooth. Divide the batter equally among 6 mixing bowls. Using gel food colors, tint each bowl with one of the colors of the rainbow. Pour each color into its own prepared cake pan. Bake, rotating the pans halfway through, until a toothpick inserted in the centers comes out clean, 18 to 20 minutes. Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely. Level the tops of any cake layers that have domed by slicing the domes off with a serrated knife. Put some buttercream into a pastry bag fitted with a large round tip. Put the bottom cake layer onto a cake plate. Pipe around the edge of the cake layer to create a frosting \dam.\ Fill the center with a thin layer of jam (about 1/2 cup). Top with another cake layer and repeat until you have stacked and filled all the layers. Frost the outside of the cake with the remaining buttercream and decorate as desired. In the bowl of a stand mixer, combine the confectioners' sugar, butter, milk, vanilla seeds and salt. Beat on low speed for a while. When the sugar is incorporated, turn the speed up and beat until the buttercream is fluffy and smooth. If it's too wet, add a bit more confectioners' sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined. Use immediately or store in an airtight container at room temperature for up to 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 58290,"Crispy Mustard-Roasted Chicken 4 cloves garlic 1 tablespoon minced fresh thyme leaves Kosher salt and freshly ground black pepper 2 cups panko (Japanese bread flakes) 1 tablespoon grated lemon zest (2 lemons) 2 tablespoons good olive oil 2 tablespoons unsalted butter, melted 1/2 cup Dijon mustard, such as Grey Poupon 1/2 cup dry white wine 1 (3 1/2- to 4-pound) chicken, cut in eighths Instructions: Preheat the oven to 350 degrees F. Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine. Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces. Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58291,"Shrimp Burger 1 stalk celery, small-diced 1/2 carrot, small-diced
1/4 yellow onion, small-diced
1 teaspoon each parsley, dill, tarragon and chives, cut into chiffonade
2 small cloves garlic, minced
1 fresh bay leaf
1 tablespoon Spanish paprika
Salt and ground black pepper Sugar, as needed 1 to 1 1/2 pounds shrimp, peeled
4 tablespoons butter, plus more as needed 4 to 6 burger buns
Aioli, recipe follows Cabbage-Apple Slaw, recipe follows 5 egg yolks 3/4 cup lemon juice
1/4 cup hot sauce
8 cups blended oil
Salt and ground black pepper 1 cup marigold or tarragon, chopped
1/2 head cabbage, shredded (3 to 4 cups) 2 apples, cut into julienne Salt 1/2 cup lemon juice
1/2 cup extra-virgin olive oil
1 tablespoon thyme leaves, chopped
Ground black pepper Sugar, as needed Instructions: Saute the celery, carrots, onions, herbs, garlic, bay leaf, paprika and salt, pepper and sugar to taste (this is called a sofrito) in a medium saute pan, 5 to 7 minutes. Remove from the pan and cool until ready to use. Pulse the shrimp in a food processor, leaving some larger shrimp pieces. Mix with the sofrito and sprinkle with salt. Form the shrimp mixture into 4 to 6 burger patties. Sprinkle both sides of the burgers with salt and pepper. Heat a large saute pan with the butter over medium-high heat. Cook the burgers until golden brown, about 3 minutes on each side. Pull the burgers from the pan and toast the buns in the butter (you may need to add a little more butter at this step, depending on how much is left in the pan). To serve, top the burger with Aioli and Cabbage-Apple Slaw. Place the egg yolks, lemon juice and hot sauce in a food processor and pulse to combine. While the food processor is running, slowly add the oil to form an emulsion. Once the egg yolks and oil have emulsified, thin out with water (about 1/4 cup) and season with salt and pepper. Fold in the herbs. Store in an airtight container in the refrigerator for up to 1 week. Mix together the cabbage and apples in a large bowl and season with salt. Combine the lemon juice, olive oil and thyme in a small bowl. Season with salt, pepper and sugar. Mix the slaw with the dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 58292,"Dark Chocolate Brownie Bites Nonstick cooking spray, for greasing the pan 4 sticks (2 cups) salted butter
10 ounces unsweetened chocolate, chopped
1/2 cup unsweetened cocoa powder
4 cups sugar
2 tablespoons vanilla extract
6 large eggs
2 1/2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips
Instructions: Preheat the oven to 350 degrees F. Grease an 18-by-13-inch rimmed baking sheet (half sheet pan) with cooking spray. In a medium-large saucepan, heat the butter and unsweetened chocolate over low heat, whisking occasionally, until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Remove the pan from the heat and allow to cool for about 5 minutes. Stir the sugar and vanilla into the chocolate mixture until just combined. One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined. Pour the batter (it will be very thick!) into the prepared pan, spreading to even out the top. Bake for 30 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges; see Cook's Note). Allow to cool completely (important!), then cut into small squares. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 58293,"Cheddar, Tomato and Spinach Scones 1 cup King Arthur Unbleached All-Purpose Flour, fluffed with whisk before measuring 2 tablespoons cornstarch 1 teaspoon baking powder ? teaspoon baking soda ? teaspoon salt 8 ounces Cabot? Seriously Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Sharp Light Cheddar, grated (about 2 cups) ? cup chopped fresh baby spinach leaves ? cup chopped moist sundried tomatoes* (See Cook's Note) ? cup Cabot? 2% Plain Greek-Style Yogurt 1 large egg 2 tablespoons extra-virgin olive oil Instructions: 1.Place rack in upper third of oven and preheat oven to 425F. Line baking sheet with parchment paper or stack two sheets together (to keep bottom of scones from over-browning). 2.In mixing bowl, combine flour, cornstarch, baking powder, baking soda and salt, whisking to blend. Stir in cheese, spinach and tomatoes. 3.In small bowl, whisk together yogurt, egg and oil until well combined. Stir into flour mixture until no dry ingredients remain. 4.Turn dough out onto floured cutting board. Sprinkle top with more flour and knead about six times. Press dough into 1-inch-thick circle (about 7 inches in diameter). Cut circle into 8 wedges. Transfer scones to prepared ungreased baking sheet. 5.Bake in upper third of oven for 10 to 14 minutes or until golden. Slide spatula under bottoms to release if necessary. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58294,"Scallop and Shrimp Cocktail Kosher salt 1/2 pound jumbo sea scallops (6 to 8) 1/3 cup finely chopped red onion 1/4 cup clam-tomato juice (such as Clamato) 1/4 cup ketchup 1/4 cup fresh lime juice 3 tablespoons chopped fresh cilantro 1 teaspoon seeded and finely chopped serrano cl pepper 1 teaspoon hot sauce Freshly ground pepper 1/2 pound cooked small shrimp, peeled and deveined Saltines or tortilla chips, for serving Instructions: Bring a pot of salted water to a boil. Add the scallops, reduce the heat and poach gently for about 2 minutes. Drain well and chill at least 30 minutes, or up to overnight.
Stir together the onion, clam-tomato juice, ketchup, lime juice, cilantro, serrano cl and hot sauce in a large bowl. Season with salt and pepper.
Quarter the scallops. Add the scallops and shrimp to the sauce and stir gently to combine. Divide among 4 glasses or bowls. Serve with saltines or chips.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 58295,"Lemon Ricotta Pancakes with Figs 1 cup fresh whole milk ricotta 1 cup buttermilk, shaken
3 extra-large eggs
1/4 cup sugar
1 1/2 tablespoons grated lemon zest (2 lemons), plus extra for serving
1/4 cup freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
6 tablespoons clarified butter
8 to 10 ripe figs, 1/2-inch diced
Salted butter and pure maple syrup, for serving
Instructions: In a large bowl, whisk together the ricotta, buttermilk, eggs, sugar, lemon zest, lemon juice, and vanilla. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. While stirring with a rubber spatula, add the flour mixture to the ricotta mixture and mix just until combined. Set aside for 5 minutes. Heat a large (12-inch) saute pan over medium heat. Pour in a tablespoon or two of the clarified butter and heat until the butter sizzles. Stir the batter with a rubber spatula. Using a standard (2 1/4-inch) ice cream scoop, drop level scoopfuls of batter into the pan and allow them to cook for a few minutes, until bubbles appear all over the top. While the pancakes cook, distribute the figs on the pancakes, then turn to cook on the other side, until they spring back when lightly touched. Repeat with the remaining batter, adding clarified butter to the pan as needed. Transfer to plates, sprinkle with lemon zest, dot with butter, and drizzle with maple syrup. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58296,"Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce 1/4 cup canola oil 1/4 cup chopped fresh oregano 2 teaspoons ground cumin 8 cloves garlic, chopped 2 fresh bay leaves (must be fresh) Zest and juice of 2 limes Two 1 1/2-pound skirt steaks Salt and freshly ground black pepper Mango Steak Sauce, recipe follows Tomato Escabeche, recipe follows Fresh cilantro leaves, for garnish 2 tablespoons canola oil 2 cloves garlic, smashed 1 small red onion, chopped 1/2 cup mango nectar 1/4 cup prepared horseradish 3 tablespoons honey 2 tablespoons ancho cl powder 2 tablespoons maple syrup 2 tablespoons Dijon mustard 2 teaspoons Worcestershire sauce 2 very ripe mangoes, peeled, pitted and chopped Salt and freshly ground black pepper 1/4 cup chopped fresh cilantro 3 tablespoons red wine vinegar 2 tablespoons fresh lime juice 1 tablespoon olive oil 1 teaspoon sugar 3 ripe beefsteak tomatoes, cheeks removed and julienned 1 small red onion, finely diced 1 jalapeno pepper, finely diced Salt and freshly ground black pepper Instructions: Combine the oil, oregano, cumin, garlic, bay leaves and lime juice in a blender and blend until smooth. Put the steaks in a large baking dish, add the marinade, cover and refrigerate for at least 4 hours and up to 24 hours. Prepare a charcoal grill on high heat for direct grilling. Remove the steaks from the marinade and sprinkle with salt and pepper. Grill on both sides until charred and cooked to medium-rare doneness, about 5 minutes per side. Remove to a cutting board and let rest 10 minutes. Slice against the grain into thin slices. Serve the meat with the Mango Steak Sauce and Tomato Escabeche. Garnish with cilantro leaves. Heat the oil in a medium high-sided skillet over medium-high heat. Add the garlic and onions and cook until soft. Add the mango nectar, horseradish, honey, cl powder, maple syrup, mustard, Worcestershire and mangos and simmer until the mangoes are very soft and the mixture has thickened, about 15 minutes. Season with salt and pepper. Transfer the mixture to a food processor or blender and blend until smooth. Scrape into a bowl and let cool to room temperature. Toss the cilantro, vinegar, lime juice, oil, sugar, tomatoes, onions and jalapeno in a large bowl. Season with salt and pepper. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 58297,"Chicken with Goat Cheese and Sun Dried Tomato 3 boneless chicken breasts, skin-on 4 to 5 ounces garlic-and-herb goat cheese (recommended: Montrachet 3 sun-dried tomatoes, julienned Good olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 58298,"Curried Egg Salad on Whole Wheat Bread 1/2 cup reduced-fat Greek yogurt 1 tablespoon prepared mayonnaise 1/4 teaspoon curry powder, or as needed 4 hard-boiled eggs, peeled, halved, and finely chopped 1 large green onion, finely chopped Kosher salt and freshly ground black pepper 6 slices good-quality whole wheat bread* 3 pieces red leaf lettuce Instructions: In a medium bowl, combine the Greek yogurt, mayonnaise, curry powder, to taste, and stir well to combine. Add the eggs and green onions and season with salt and pepper. Gently fold the eggs into the yogurt mixture and taste for seasoning. Lay 3 slices of bread on the work service. Divide the curried egg salad evenly among the bread slices, and top each slice with 1 piece red leaf lettuce. Top with the remaining slices of bread. Cut the sandwiches into quarters and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58299,"Easy Weeknight Bibimbap 1 tablespoon sesame seeds 1 cup quick cooking brown rice 1/4 cup light soy sauce 1 tablespoon minced ginger 1 tablespoon sugar 2 cloves garlic, finely minced
1 teaspoon plus 1 tablespoon sesame oil
1 pound top round, very thinly sliced and cut into 1/2-inch strips 3 scallions, chopped (about 1/3 cup) 2 Persian cucumbers, thinly sliced 1 cup pre shredded carrots 8 ounces zucchini, halved lengthwise and sliced into crescents 4 ounces shiitake mushrooms, stems removed and caps sliced 9 ounces baby spinach 4 large eggs 2 tablespoons gochujang sauce Instructions: Place the sesame seeds in a dry skillet over medium-high heat and toast until golden, 3 to 4 minutes. Transfer to a small bowl. Cook the brown rice according to the package directions, omitting any fat. Once cooked, leave the rice covered in the pot (off the heat). Meanwhile, combine the soy sauce, ginger, sugar, garlic and 1 teaspoon sesame oil. In separate bowls, combine the meat and scallions with 1/4 cup of the soy mixture; the cucumbers with 2 teaspoons; the carrots with 2 teaspoons; the zucchini with 2 teaspoons and the shiitakes with the remaining 1 teaspoon of the soy mixture. Heat the remaining tablespoon sesame oil in a large nonstick pan over medium-high heat. Add the meat and stir-fry until it is slightly pink in the center, 2 to 3 minutes. (It will continue cooking as it stands.) Use tongs to transfer the meat to a clean bowl, leaving the liquid in the pan. Add the spinach to the pan and cook, tossing constantly, until it is soft and bright green, about 2 minutes; transfer to a clean bowl. Add the zucchini and stir-fry until crisp-tender, 1 to 2 minutes; transfer to a clean bowl. Add the shiitake and stir-fry until the liquid is thick and the mushrooms are tender, about 3 minutes. Add the eggs to the pan and cook until the whites are just set. Divide the rice evenly among 4 serving bowls; top with the beef, cucumbers, carrots, zucchini, spinach and shiitake. Drizzle with gochujang and sprinkle with the sesame seeds. Add an egg to the center of each bowl and drizzle with more gochujang. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58300,"Mama's Old Fashioned Ravioli 2 cups water 4 cloves garlic, whole 1 teaspoon whiskey 1 teaspoon gray salt 1 skinless boneless whole chicken breast (about 3/4 pound) 2 pounds spinach, washed 3 times 1 yellow onion, chopped 1/2 cup chopped Italian parsley leaves 1/4 cup chopped basil leaves 3 eggs 1 cup breadcrumbs 1/2 cup Parmesan 1/2 teaspoon gray salt 1/2 teaspoon freshly ground black pepper 4 to 5 packages wonton skins Instructions: Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with garlic, whiskey, and salt. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken to a bowl and chill, covered, 20 minutes. Bring a large pot of salted water to a boil and cook spinach for 30 seconds. Drop the spinach into a bowl of ice water to stop the cooking, then drain well. In the bowl of a food processor, combine the spinach, onion, parsley, and basil. Cut the chicken into pieces and add them. Pulse until the ingredients are finely ground. Put this mixture into a bowl and add the eggs, breadcrumbs, and Parmesan and season with salt and pepper. Mix well, cover, and refrigerate for 1 hour. To form the ravioli, drop 1 tablespoon chicken mixture in the center of a wonton wrapper. Dip a pastry brush or your finger in water and lightly wet the edges of the wrapper. Top with another wrapper and press the ravioli closed. Repeat until all the filling is used. Cover with a damp towel until you are ready to cook. Bring a large pot of salted water to a boil. Carefully drop in the ravioli in batches to avoid crowding the pot. Cook until the ravioli rise to the surface, about 3 to 5 minutes. Drain well. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 58301,"Orange Granita 6 small oranges, empty and frozen 1 1/2 cups orange juice from scooped oranges 1/2 cup water 1/4 cup sugar 1/2 cup orange-flavored liqueur (recommended: Cointreau) Instructions: Cut the top off each orange, just enough to scoop out the pulp for later use. Discard tops and freeze empty orange shells. NOTE: For easier scooping, roll the oranges by hand before cutting the tops, using a firm downward pressure to loosen the pulp. In a colander, fine mesh strainer, or food mill, mash the orange pulp to remove as much juice as possible. Add additional juice, if necessary, to make 1 1/2 cups. Combine water and sugar in a small saucepan and bring to a boil. When the sugar is totally dissolved, remove from heat and allow to cool. Add orange juice and orange liqueur. Pour the mixture into a shallow glass dish and place level in the freezer for 2 to 3 hours, mixing gently with a fork every 20 minutes until it forms ice crystals and thickens. The frequent mixing will keep the granita from freezing into a solid block. Fill orange shells with frozen granita mixture and serve immediately. ","[Prosecco, Moscato, Vinho Verde, Cava]" 58302,"Go-To Chocolate Chip Cookies 2 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon fine salt 1/8 teaspoon ground cinnamon 1 stick (4 ounces) unsalted butter, at room temperature 1 cup light brown sugar 1/2 cup granulated sugar 2 teaspoons pure vanilla extract 2 large eggs 12 ounces semisweet chocolate chips Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Whisk the flour, baking soda, salt and cinnamon together in a medium bowl and set aside. Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the vanilla and eggs and beat until light in color, 2 to 3 minutes. Add the flour mixture and mix on low speed until well incorporated. Fold in the chocolate chips by hand using a rubber spatula. Using a small scoop or tablespoon, drop level tablespoonsful of dough onto the prepared baking sheet, about 2 inches apart. Store the dough in the refrigerator between batches. Bake in three separate batches until golden around the edges, the center is soft set and the tops get nice and crackly, 12 to 15 minutes. Cool the cookies on the baking sheet for 5 minutes, and then remove to a rack to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58303,"Safe Passage Seafood Chowder 3 tablespoons olive oil, divided 1 pound halibut fillet, seasoned with salt and pepper 1 pound 3 to 40 shrimp, deveined and shell and tails removed 1 pound bay scallops 6 dozen fresh mussels, well scrubbed 1/2 cup water 1 3/4 cups butter (3 1/2 sticks) 2 cups medium diced celery (5 to 6 stalks) 2 cups medium diced onions (2 to 3 large onions) 1 3/4 cups all-purpose flour 1 quart clam juice 1 pint fish stock 6 large carrots, peeled and diced medium 3 tablespoons minced fresh parsley leaves 3 teaspoons salt 2 teaspoons pepper 2 tablespoons crab boil seasoning (recommended: Old Bay) Instructions: In a large saucepan, heat 1 tablespoon of the olive oil over medium high heat, reserving the other 2 tablespoons. Sear each side of the halibut, leaving each side undisturbed for the first 2 minutes or so to allow the surface of the fish to begin to caramelize and to avoid tearing. Cook until done, about 6 to 8 more minutes, then remove to a utility platter. To the same pan add the shrimp and cook until just pink and remove to a bowl. To the same pan add the scallops and cook until opaque and remove to the bowl with the shrimp. Add the mussels to the pan along with 1/2 cup water. Cook until the mussels open. Remove them and the pan juices to a bowl until they are cool enough to handle. (Discard any mussels that do not open.) In the same saucepan, heat the other 2 tablespoons of olive oil and butter. Add the celery and onions, sauteing until translucent. Whisk in the flour gradually to make a roux. Add clam juice and fish stock and mix well to integrate flavors. Reduce heat to low and bring to a simmer. Add carrots and parsley and let cook until fork tender. While the soup is cooking, cut the halibut fillets into 1/2 inch chunks. Then, remove the mussels from their shells and discard shells, but reserving all the liquids in the bowl. When carrots are softened, remove soup from heat and gently fold in halibut, shrimp, scallops, mussels and liquid in the bowl. Season with salt, pepper and crab boil seasoning, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58304,"Chicken and Waffles 4 tablespoons unsalted butter, at room temperature 1 tablespoon hot sauce 4 each bone-in, skin-on chicken breasts and thighs 1/4 cup vegetable oil 1 tablespoon kosher salt 1 teaspoon black pepper 1 cup seasoned all-purpose flour (1 teaspoon salt, 1 pinch celery salt, 1 teaspoon white pepper) 1 cup egg wash 4 waffles 1 cup syrup Instructions: Preheat the oven to 170 degrees F. In a bowl, whisk together the butter and hot sauce, mixing well, then allow the butter to set for 20 minutes. To prepare the chicken, toss the chicken with the oil, salt and pepper, mixing well. Once mixed, bake for 1 hour 15 minutes.
Once cooked, remove and allow the chicken to cool. Preheat the deep fryer to 375 degrees F.
After cooling the chicken, dredge in the seasoned flour, then the egg wash and finally the flour again. Once breaded, fry until crisp, 4 to 5 minutes. Remove from the fryer and allow excess grease to drip of the cooked chicken. Butter the waffles with the reserved butter. Then place the chicken over the waffles, finish with the syrup and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]" 58305,"Maria's Special Margarita 1 lemon or lime wedge Saucer of kosher salt (about 1/4-inch deep) 1 1/4 ounces silver tequila 1 ounce triple sec 1 1/2 ounces freshly squeezed lemon or lime juice Ice Instructions: Run the lemon or lime wedge around the rim of a hurricane-style margarita glass. Dip the rim of the glass into the saucer of salt, rotating the rim in the salt until the desired amount has collected on the glass. Measure the tequila, triple sec, and lemon or lime juice into a 16-ounce glass full of ice. Place a stainless steel cocktail shaker over the glass, tapping the top to create a seal. Shake vigorously for about 5 seconds and pour into salt rimmed glass. ","[Tequila, Cava, Prosecco]" 58306,"Sweet and Spicy Onion Relish 2 medium yellow onions or sweet onions, when available 1/4 cup vegetable oil 1 teaspoon freshly ground black pepper 1 tablespoon crushed red pepper flakes 3 cloves fresh garlic, crushed 1 cup light brown sugar 48 ounces root beer Hot dogs, cooked, for serving Brown mustard, for serving Mayonnaise, for serving Instructions: Peel the onions, cut in half and slice into 1-inch pieces. Add the onions and the vegetable oil to a large saucepan, over medium-low heat, and saute until soft. Stir in the black pepper, crushed red pepper flakes, garlic and brown sugar until incorporated. Add half of the root beer and let reduce until starting to get thick. Stir in the remaining root beer and continue to reduce until the liquid is almost completely evaporated. Serve on top of good quality, natural casing hot dogs with a good brown mustard and a little mayonnaise, to taste. ","[Zinfandel, Merlot, Malbec, Petite Sirah]" 58307,"Beefsteak Florentine in Olive Oil and Garlic Marinade with Nancy's Mushroom Vinaigrette 3 tablespoons extra-virgin olive oil 2 teaspoons kosher or other coarse salt 1 teaspoon freshly ground black pepper 1 tablespoon minced garlic 1 (2 to 2 1/2-inch) thick (or thicker) porterhouse steak (2 to 3 pounds) Lemon wedges for garnish Nancy's mushroom vinaigrette, recipe follows 1/2-ounce dried porcini, morel, or shiitake mushrooms 1 cup boiling water 1/4 cup dry vermouth or dry sherry 2 cups chicken stock or veal stock, or canned chicken broth 2 tablespoons olive oil, plus 1/4 to 1/2 cup olive oil 3/4 pound fresh medium-sized mushrooms, sliced 1 tablespoon minced shallots or garlic 2 tablespoons red wine vinegar or more to taste 1 tablespoon balsamic vinegar Salt and freshly ground black pepper Instructions: Make the marinade: mix together the oil, salt, pepper, and the garlic in a small bowl. Put the steak in shallow bowl or a dish and rub the mixture all over the meat. Marinate at room temperature for 1 to 2 hours or, better still, covered in the refrigerator for up to 2 days. Turn the meat from time to time to coat both sides evenly.
To prepare: remove the steak from the refrigerator at least an hour before cooking. When you are ready to grill, prepare a charcoal fire so that you have areas of higher and lower heat.
Drain off any excess oil from the steak. Sear the steak over the high-heat area of the grill for 3 to 4 minutes per side. Remove the grill rack and sprinkle 2 cups soaked hickory or oak chips on the low-heat part of the fire. Replace the grill and place the steak over the low-heat area. Cover the grill, but turn the steak frequently; this should take 10 to 20 minutes more, depending on the thickness of the steak and the heat of the fire. Check the interior of the meat with an instant-read thermometer, and remove the steaks at 5 to 7 degrees below the desired degree of doneness. Let the steak rest, covered loosely with foil, for 10 minutes or so before carving.
To carve, cut the loin meat and the fillet meat away from the bone. Cut into 1/2-inch-thick slices. Arrange meat on a platter with the lemon wedges. Serve with vinaigrette. Place the dried mushrooms in a glass measuring cup or bowl. Add enough boiling water to cover and soak for at least 30 minutes.
Remove the soaked mushrooms with a slotted spoon. Chop them and set them aside. Carefully pour the soaking liquid into a saucepan, leaving the last bit of liquid and any grit behind. Add the vermouth or sherry and the chicken or veal stock and bring to a boil. Continue to boil until the flavors are concentrated and the sauce is reduced to about 1/2 cup. Set aside while you cook the mushrooms.
Heat the 2 tablespoons olive oil in a large skillet over medium-high heat. Add the fresh mushrooms and shallots or garlic and cook and stir for 2 to 3 minutes. Put in the reserved dried mushrooms and continue to cook for 2 to 3 minutes more. If any liquid accumulates in the skillet, pour it into the saucepan with the reduced sauce. Boil the sauce briefly, if you wish, to intensify the flavors further.
Pour the reduced sauce over the mushrooms and add both vinegars. Using a whisk, beat in enough of the remaining oil to form a slightly thick, homogenous vinaigrette. Taste for salt and pepper and red wine vinegar and serve with steak.
","[Chardonnay, Pinot Noir, Barolo, Rioja]" 58308,"Butternut Squash Bisque with Shrimp 5 cups chopped peeled butternut squash (about 1 small squash) 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 5 tablespoons unsalted butter 1 leek (white and light green parts only), thinly sliced and rinsed 2 carrots, chopped 3 cloves garlic, sliced 2 sprigs marjoram 1 bay leaf 2 cups low-sodium chicken broth Cayenne pepper, to taste 1/2 pound medium shrimp, peeled and deveined 2 tablespoons sliced almonds 1 tablespoon chopped fresh chives Instructions: Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of black pepper on a baking sheet; spread in a single layer. Roast until tender and browned, about 30 minutes. Meanwhile, heat 2 tablespoons butter in a large pot over medium heat. Add the leek, carrots, garlic, marjoram, bay leaf, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are tender and golden, about 5 minutes. Stir in the roasted squash, chicken broth and 2 cups water; bring to a simmer. Cook until the carrots are tender, about 20 minutes. Discard the marjoram sprigs and bay leaf. Puree the soup in the pot using an immersion blender until smooth (or puree in a regular blender in batches). Melt the remaining 3 tablespoons butter in a medium skillet over medium heat. Cook, swirling the pan, until browned, about 5 minutes. Add the browned butter to the soup and puree again; reserve the skillet. Gently reheat the soup over medium-low heat; thin with water if necessary. Season with salt and cayenne. Wipe out the reserved skillet, add the remaining 1 tablespoon olive oil and set over high heat. Lightly season the shrimp with salt and add to the skillet. Cook, turning once, until the shrimp are browned around the edges, 3 to 4 minutes. Remove to a plate. Add the almonds to the skillet and toast, stirring occasionally, until golden, about 1 minute. Serve the soup in small cups or bowls. Top with the shrimp, almonds and chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 58309,"Grandma Tita's Chicken Fricassee 4 skin-on, bone-in chicken breast halves, trimmed of excess fat Kosher salt and freshly ground black pepper 1 cup low-sodium chicken broth 1 large white onion, coarsely chopped 4 garlic cloves, minced 2 tablespoons Worcestershire sauce 1 teaspoon grated lemon zest 1 teaspoon ground cumin 1 teaspoon dried oregano 1/3 cup all-purpose flour 1 (11.5 ounce) jar white asparagus in water 1/3 cup heavy cream 1/3 cup capers, drained and rinsed Chopped scallions, for garnish Instructions: Season the chicken all over with salt and pepper. Place the chicken breasts in a large pot with the broth, onion, garlic, Worcestershire sauce, lemon zest, cumin, and oregano. Cover, bring to a boil, then reduce the heat to medium-low and simmer, until the chicken is cooked through, about 15 to 20 minutes. Transfer the chicken to a plate, then strain the broth through a fine-mesh sieve into another pot. Remove the chicken from the bones, discarding the skin and pulling the meat off into big, long chunks. Put the pot of broth over medium heat. Add the flour, whisking to avoid getting lumps. Bring the sauce to a simmer stirring constantly so it doesn't stick or burn, until it has thickened slightly, about 10 minutes. Remove the asparagus from the jar, reserving the liquid, and cut the stalks into thirds. Whisk the asparagus water into the thickened broth. Add the cream and capers, stirring to combine. Add the chicken and asparagus to the sauce and stir to coat. Cook a couple of minutes to heat through and bring the flavors together. Transfer the chicken fricassee to a decorative platter or bowl and garnish with chopped scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 58310,"Pumpkin Flan with Maple Caramel 3/4 cup sugar 1/3 cup pure Grade A maple syrup 1/2 teaspoon fleur de sel 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) can evaporated milk 1 cup canned pumpkin puree (not pie filling) 1/2 cup (4 ounces) Italian mascarpone 4 extra-large eggs 1 teaspoon pure vanilla extract 1/2 teaspoon pure maple extract, such as Boyajian 2 teaspoons grated orange zest (2 oranges) 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg Preheat the oven to 350 degrees F. Instructions: For the caramel, combine the sugar, maple syrup and 1/3 cup water in a small deep heavy-bottomed saucepan. Bring to a boil, swirling the pan (don?t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees F on a candy thermometer. Watch it carefully so it doesn?t burn! Off the heat, swirl in the fleur de sel and immediately pour into an 8-by-2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes. Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don?t combine. Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don?t tilt the pan or the caramel will run out! Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 58311,"Summer Chicken Salad 3 boneless, skinless chicken breasts
Salt and freshly ground black pepper Olive oil, for drizzling
4 ears fresh corn (or use 2 if on the large side)
3 tablespoons minced fresh dill, plus more for serving 3 stalks celery (inner light green stalks and leaves), finely diced 3 stalks celery (inner light green stalks and leaves), finely diced
1 medium red onion, finely diced
1 1/2 cups blueberries
3/4 cup crumbled feta, plus more for serving 1/4 cup half-and-half
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon sugar Juice of 1 lemon
Salt and freshly ground black pepper Salt and freshly ground black pepper
1 head butter lettuce, leaves separated Instructions: For the salad: Put the chicken breasts into a large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4-inch uniform thickness. Sprinkle the chicken with salt and pepper. Heat a grill and drizzle with the olive oil. Grill the chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Set aside to cool. Grill the corn for a few minutes, until still crunchy but colored. With a very sharp knife, shave the kernels off each corn cob. Combine with the dill, celery and onions in a large bowl. Set aside. For the dressing: Mix together the feta, half-and-half, mayonnaise and sour cream in a bowl. Stir in the sugar, lemon juice and some salt and pepper. Stir, and then taste. Add more salt if necessary; do not undersalt! Slice the chicken on the bias to create flat, randomly shaped pieces. Throw into the bowl with the celery, onions and corn. Stir to combine. Pour half of the dressing over the ingredients and toss gently. Add more as desired, but don't overcoat the salad; it should be light! At the end, toss in the blueberries to lightly coat them in the dressing. Spoon the salad into butter lettuce cups and then sprinkle individual helpings with feta and extra dill. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 58312,"Grilled Sweet Potato and Green Onion Salad 4 large sweet potatoes, do not peel 4 scallion, used both parts, green and white 1/2 cup canola oil Salt and freshly ground black pepper 1/4 cup cider vinegar 2 tablespoons balsamic vinegar 1 heaping tablespoon Dijon mustard 2 teaspoons honey 1/2 cup olive oil 1/4 cup fresh flat leaf parsley, coarsely chopped Instructions: Place potatoes in a large saucepan, cover by an inch with cold water, add 1 tablespoon of salt and bring to a boil over high heat. Cook until just cooked through but not soft, about 40 minutes depending on the size. When cool enough to handle, slice crosswise into 1/2-inch thick slices. Must be fork tender! Preheat grill to high. Brush potatoes on both sides with canola oil and season with salt and pepper. Grill until lightly golden brown on both sides and just cooked through, about 1 1/2 minutes per side. Remove to a bowl. Brush green onions with the remaining canola oil and grill until slightly charred and softened, about 4 minutes. Remove and thinly slice. Add to the potatoes. Whisk together the vinegars, mustard and honey in a bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified and taste for seasoning. Pour the dressing over the potatoes, add the parsley and gently toss to combine. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 58313,"Baked Cranberry Sauce 1 (12- ounce) bag cranberries, fresh or frozen 1 1/4 cups sugar 1/4 teaspoon ground cinnamon Pinch nutmeg 1/4 cup bourbon, or more Instructions: Preheat the oven to 350 degrees F. Combine the cranberries, sugar, cinnamon, and nutmeg in a small baking dish and cover. Bake for about 55 minutes. Remove the cover and stir to melt any un-dissolved sugar. Return the dish to the oven and bake for about 5 to 10 more minutes, or until the cranberries are soft and surrounded by a syrupy sauce. Remove the dish from the oven and immediately stir in the bourbon, to taste. Let the dish cool to room temperature, then chill for at least hour before serving. The sauce will keep for several weeks in the refrigerator. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 58314,"Teriyaki Chicken Lettuce Cups One 10-ounce package refrigerated cooked teriyaki chicken breasts 1/4 cup fresh lime juice (from about 2 limes), plus wedges for serving
1 tablespoon vegetable oil 1 teaspoon toasted sesame oil Kosher salt and freshly ground black pepper 1 cup lightly crushed rice cakes (from about 2 cakes) 1/2 cup fresh cilantro leaves, roughly chopped 1/2 cup fresh mint leaves, roughly chopped 1/2 cup roasted peanuts, lightly crushed 4 scallions, white and light green parts, thinly sliced 1 medium carrot, cut into matchsticks 1/2 cucumber, peeled, halved lengthwise, seeded and thinly sliced 1/2 yellow bell pepper, cut into matchsticks 24 Bibb or Boston lettuce leaves (from about 2 heads) Asian chili-garlic sauce, such as sriracha, for serving 2 tablespoons toasted sesame seeds Instructions: Heat the chicken according to the package instructions. Let cool slightly, then cut into medium dice. Whisk together the lime juice, vegetable oil, sesame oil, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Add the chicken, rice cakes, cilantro, mint, peanuts, scallions, carrot, cucumber and bell pepper and toss well to coat.
Lay 12 of the lettuce leaves on a serving platter and double up each with one of the remaining leaves. Divide the chicken salad among the lettuce cups and top with some chili-garlic sauce, the sesame seeds and a squeeze of lime. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 58315,"Rosemary Cornbread Lentil Pot Pie Nonstick cooking spray, for greasing ramekins 2 cans lentil soup
2 tablespoons chopped fresh parsley
Few dashes hot sauce 1 package cornbread mix
1/2 cup shredded Parmesan 1/3 cup milk
1 tablespoon chopped fresh rosemary
1 egg
Instructions: Preheat the oven to 400 degrees F. Spray four 10-ounce ramekins or an 8-by-8-inch baking dish with nonstick cooking spray. Mix the lentil soup with the parsley and a few dashes of hot sauce. Spoon the mixture into the ramekins. In a bowl, combine the cornbread mix with the Parmesan, milk, rosemary and egg. Spoon the batter on top of the lentils. Bake until golden brown, 20 to 30 minutes, depending on the size of the ramekins or baking dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 58316,"Pumpkin-Coconut Pie 1 1/4 cups all-purpose flour, plus more for dusting 1/4 cup sweetened flaked coconut, plus more for topping 6 tablespoons cold unsalted butter, cut into small pieces 2 tablespoons cold vegetable shortening 1/2 teaspoon salt 1 15-ounce can pure pumpkin 1 cup coconut milk 3/4 cup sugar 2 large eggs, lightly beaten 1 tablespoon coconut rum (optional) 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice Instructions: Make the crust: Pulse the flour, coconut, 2 tablespoons butter, the shortening and salt in a food processor until it looks like fine meal. Add the remaining 4 tablespoons 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 pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill at least 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 5 more minutes. Transfer to a rack and let cool completely. Meanwhile, make the filling: Reduce the oven temperature to 325 degrees F. Gently whisk the pumpkin, coconut milk, sugar, eggs, rum, vanilla, cinnamon and allspice in a large bowl until combined. Pour into the prepared crust and place on a rimmed baking sheet. Transfer to the oven and bake 1 hour. Sprinkle more coconut around the edge of the pie; continue baking until the center is almost set but still jiggles slightly, about 15 more minutes. Transfer to a rack to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 58317,"Stewed Chickpeas and Calamari 1 pound dried chickpeas Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium onion, chopped 3 cloves garlic, chopped 1 small red cl, chopped 6 sprigs fresh thyme 2 fresh bay leaves 1 tablespoon sweet paprika 1 teaspoon whole cumin seed 1 (28-ounce) can whole, peeled tomatoes 1 cup water 2 red bell peppers, roasted, peeled and chopped 1 pound calamari, cleaned and cut into rings Instructions: Quick soak the chickpeas by putting them into a large heavy bottomed pot and covering them with water by 2 inches. Bring to a boil and boil for 2 minutes; remove from heat, cover, and let soak for 1 hour. Drain the chickpeas and return them to the pot. Cover them with fresh water by about 2-inches, add 1 tablespoon salt, and bring to a boil. Reduce the heat and simmer the beans until they are tender, about 2 to 2 1/2 hours. Drain and set aside. Clean out the pot and put it back on the stove over medium-high heat. Heat the olive oil and cook the onion, garlic, chili, thyme, and bay leaves until the onion begins to soften, about 5 minutes. Add the paprika and cumin and cook for 1 minute. Hand-crush the tomatoes and add them with their juice to the pot along with 1 cup of water. Add the chickpeas, roasted peppers, and calamari and season with salt and pepper. Turn the heat down and simmer until all the flavors have blended and the calamari is tender, about 1 1/2 to 2 hours. Serve in small dishes with a drizzle of olive oil. ","[Rioja, Tempranillo, Garnacha, Barbera]" 58318,"Milk Punch 1/2 cup granulated sugar 1 vanilla bean, seeds scraped, pod reserved 2 cups milk, divided 1 1/2 cups brandy or bourbon, divided Ice Freshly grated nutmeg, for garnish Instructions: In a small saucepan, combine the sugar, 1/2 cup water, vanilla seeds and pod. Bring to a boil and remove from the heat. Let steep for 15 minutes. Strain the mixture and discard the vanilla pod. Pour 1 cup milk, 3/4 cup brandy and half of the vanilla syrup into a cocktail shaker filled with ice. Shake the cocktail until ice cold, and then carefully pour into 4 rocks glasses. Repeat with remaining ingredients. Garnish with nutmeg and enjoy! What Really Makes This Recipe Sing: This is the classic hair of the dog in New Orleans. Most bartenders have their own version, but any of them will do the trick. BYOC: Want to really indulge? Whip some cream up with a little superfine sugar and dollop on top. Want to cut some calories? Try making this with almond milk. ","[Cognac, Calvados, Port, Madeira]" 58319,"Peach Melba Tart For the crust: 1/2 cup sliced almonds 3/4 cup all-purpose flour 2 tablespoons granulated sugar 1/4 teaspoon salt 6 tablespoons cold unsalted butter, cut into small pieces For the glaze: 1 peach, diced 1/2 cup granulated sugar 2 wide strips lemon zest 1 teaspoon fresh lemon juice For the filling and topping: 1/2 cup ricotta cheese 1 8-ounce package cream cheese, at room temperature 1/4 cup confectioners' sugar Pinch of freshly grated nutmeg 2 firm peaches, thinly sliced 1/2 cup raspberries Instructions: Make the crust: Preheat the oven to 375 degrees F. Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes. Transfer to a bowl and let cool completely. Combine the flour, 1/3 cup of the toasted almonds, the granulated sugar and salt in a food processor and pulse until finely ground. Add the butter and pulse until the mixture looks like coarse meal. Add 2 tablespoons ice water and pulse until the dough just comes together. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly and refrigerate until slightly firm, about 15 minutes. Unwrap the dough and press evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Freeze until firm, about 10 minutes. Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edge of the crust is slightly golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden brown all over, 15 to 20 more minutes. Transfer to a rack to cool completely. Make the glaze: Combine the diced peach, granulated sugar, lemon zest and juice, and 1 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the peach is soft and the glaze is thickened, about 10 minutes. Remove the lemon zest; let the glaze cool. Make the filling: Mix the ricotta, cream cheese, confectioners' sugar and nutmeg in a bowl with a mixer until smooth; spread evenly in the crust. Arrange the sliced peaches on top of the filling in concentric circles. Brush with all but about 1 tablespoon of the glaze. Gently toss the raspberries with the remaining glaze, then scatter on top of the tart along with the remaining toasted almonds. Serve immediately or cover and refrigerate up to 4 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58320,"Easy Turkey Lasagna 2 tablespoons olive oil 1 cup chopped yellow onion (1 onion) 2 garlic cloves, minced 1 1/2 pounds sweet Italian turkey sausage, casings removed One 28-ounce can crushed tomatoes in tomato puree One 6-ounce can tomato paste 1/4 cup chopped fresh flat-leaf parsley, divided 1/2 cup chopped fresh basil leaves 2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1/2 pound lasagna noodles 15 ounces ricotta cheese 3 to 4 ounces creamy goat cheese, crumbled 1 cup grated Parmesan, plus 1/4 cup for sprinkling 1 extra-large egg, lightly beaten 1 pound fresh mozzarella, thinly sliced Instructions: Preheat the oven to 400 degrees F.
Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 58321,"Thai Roast Chicken (Nong Gai Op) 1/2 teaspoon whole white peppercorns 1/2 teaspoon coriander seeds 1/4 cup palm sugar 4 cloves garlic 1/4 teaspoon ground turmeric 3 tablespoons fish sauce 1/2 teaspoon Thai roasted cl powder (prik phon khua) 1 teaspoon vegetable oil 4 chicken leg quarters (approximately 2 pounds) Sticky rice, for serving Papaya salad, for serving Instructions: Crush the peppercorns and coriander in a mortar. Add the palm sugar and garlic and mash together. Transfer to a saucepan and add the turmeric, fish sauce, cl powder, vegetable oil and 2 tablespoons water. Cook over medium-low heat until the sugar is melted. Let cool to room temperature. Once cooled, pour the marinade into a large bowl and add the chicken quarters. Rub the marinade all over chicken and refrigerate 8 hours or overnight. Preheat the oven to 400 degrees F. Place a rack in a roasting pan or on a rimmed baking sheet. Put the chicken on the rack and roast for 25 minutes. Lower the oven temperature to 350 degrees F and roast until the skin is brown and crispy and the chicken is cooked through, about 30 minutes more. Remove the chicken from the oven and let rest 5 to 10 minutes. Serve with sticky rice and papaya salad. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chenin Blanc]" 58322,"Whole-Grain Herbed Garlic Bread 1/2 head garlic (horizontally split) 2 teaspoons olive oil 2 tablespoons chopped fresh parsley 2 teaspoons chopped fresh thyme One 4-ounce whole-grain demi baguette or hoagie roll, halved lengthwise 1 1/2 tablespoons finely grated Parmesan Kosher salt Instructions: Preheat the oven to 375 degrees F. Place the garlic on a double-thick square of aluminum foil, drizzle with 1/2 teaspoon of the oil and fold up the foil to enclose the garlic securely. Place the garlic directly on the oven rack and bake until it is golden brown and meltingly soft, about 1 hour. Unwrap and set aside until cool enough to handle, about 5 minutes.
Combine the parsley, thyme and remaining 1 1/2 teaspoons olive oil in a small bowl. Remove the roasted garlic cloves from the white papery husks with the tip of a butter knife and place them in the bowl. Mash with a fork until smooth and spreadable. Spread the mixture evenly over the bread halves and sprinkle with the Parmesan and salt to taste. Place on a baking sheet and broil (about 6 inches from the heat source) until the top is just browned, about 2 minutes. Cut into 4 pieces and serve warm.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 58323,"Italian Marinated Vegetables 1/4 cup freshly squeezed lemon juice 1 tablespoon kosher salt 1 pound broccoli rabe, trimmed 1 cup small cauliflower florets 8 ounces button mushrooms (cut in half if too large) 1 cup half-moon-sliced zucchini 1 cup half-moon-sliced yellow squash 1/2 cup roasted red pepper strips 1/2 cup marinated, quartered artichoke hearts 1/2 cup oil-cured black olives, pitted 1/4 cup red wine vinegar 2 tablespoons freshly squeezed lemon juice 1 tablespoon Dijon mustard 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 clove garlic, chopped 1/3 cup extra-virgin olive oil 1/2 cup canola oil 1 tablespoon thinly-sliced fresh basil leaves, plus whole leaves for garnish 1 lemon, cut into wedges, for garnish Instructions: Make the Vegetables: Fill the stock pot with water and bring to a boil. Stir in the lemon juice and salt. Fill the pasta basket with the broccoli rabe, cauliflower, mushrooms, zucchini, and squash. Submerge in the boiling water and cook, covered for 2 minutes. Remove the basket and refresh the vegetables under cold running water. Transfer the vegetables to a bowl and mix with the pepper strips, artichokes, and olives. In a blender, combine the vinegar, lemon juice, mustard, salt, and pepper. Mix on medium until completely blended. While the motor is running, slowly pour in the oils in a steady stream to make a smooth dressing. Pour the dressing over vegetables. Add the basil and toss well. Chill for at least 2 hours before serving. Arrange on a decorative platter garnished with fresh basil and lemon wedges. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 58324,"Bagna Cauda 2 sticks salted butter 1 head garlic, cloves separated, peeled and finely minced One 2-ounce tin oil-packed anchovies
Bread or raw vegetables, for serving Instructions: Melt the butter in a saucepan over medium-high heat. Add the garlic and cook until it is fragrant and becomes golden, about 1 minute. Stir in the anchovies and the oil from the tin and continue to cook, stirring often, until the anchovies melt into the butter, about 5 minutes. Transfer the sauce to a medium bowl. Serve with bread or raw vegetables on the side for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 58325,"Macaroni and Cheese Butter, for greasing dish 12 ounces wide egg noodles 2 cups heavy cream 2 1/2 cups whole milk 2 teaspoons all-purpose flour 1/2 teaspoon salt, plus more for pasta water 1/4 teaspoon freshly ground black pepper 2 cups (packed) grated Fontina 3/4 cup (packed) finely grated Parmesan 3/4 cup (packed) grated mozzarella 4 ounces cooked ham, diced, optional 2 tablespoons finely chopped fresh Italian parsley leaves Instructions: Preheat the oven to 450 degrees F. Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse. Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 58326,"Mini-Heros 1 dozen hot dog rolls 1 package cocktail franks 1 pound sliced cold cuts (combination of turkey, salami, bologna, and ham) 1/2 pound sliced Swiss cheese 1/2 pound sliced monterey jack 3 tomatoes, thinly sliced 1 cucumber, peeled and sliced 1 head iceberg lettuce, shredded 1 cup prepared tuna salad 1 cup prepared egg salad 1 cup Sauteed onions Mayonnaise, mustard, and ketchup, for garnish Instructions: Slice hot dog rolls in 1/2 if necessary. Flatten rolls \slightly. Be creative and fill with your favorite ingredients. There are no rules here. Have fun! ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 58327,"Fig and Ginger Truffles 2 cups dried black mission figs, or other dried figs (about 8 ounces) 1/4 cup crystallized ginger (about 2 ounces) 1/2 teaspoon ground cinnamon 1 tablespoon honey 2 1/2 ounces dark chocolate (60 to 70 percent cocoa solids), chopped Instructions: Remove the stems from the figs and discard. Put the figs, ginger, cinnamon and honey in a food processor and process for about 45 seconds, until the ingredients are finely chopped and begin to stick together. Roll the fig mixture with your hands into heaping teaspoon-sized balls and set them on a baking sheet or plate lined with waxed paper. Place a small bowl over a saucepan, containing barely simmering water, over low heat Make sure the water is at least 2 inches from the bottom of the bowl. Place half the chocolate in the bowl and stir until it is melted. Remove the saucepan from the heat and add the remaining chocolate. Stir until all the chocolate is melted. Remove the bowl containing the chocolate from the pan. Roll the fig balls into the melted chocolate 1 or 2 at a time, until they are all covered. Place them back on the waxed paper and chill in the refrigerator until set, about 15 minutes. Serve at room temperature. Excellent source of: Fiber Good source of: Manganese ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 58328,"Emeril's Country File Gumbo 1 1/2 cups Medium Dark Roux, see How To Roux, recipe follows 2 cups diced onions 1 tablespoon finely chopped garlic 2 quarts shrimp, crab or chicken stock 1 pound andouille sausage, sliced into 1/4-inch thick rounds, browned in a skillet, and drained on paper towels 1 pound andouille sausage, sliced into 1/4-inch thick rounds, browned in a skillet, and drained on paper towels
2 bay leaves 1 tablespoon Worcestershire sauce Dash hot sauce 1/4 teaspoon cayenne 1 1/2 teaspoons salt 1 cup diced celery 1 cup diced green bell pepper 3/4 teaspoon freshly ground black pepper 2 pounds medium shrimp, peeled and deveined 1 teaspoon Essence, recipe follows 1/2 pound lump crabmeat, picked over for shells and cartilage 1/3 cup green onion tops, chopped 1/2 cup coarsely chopped parsley leaves 2 tablespoons chopped fresh thyme leaves 1 tablespoon chopped fresh basil leaves 1/2 cup file powder, or to taste Steamed White Rice, for serving 3 cups vegetable oil 5 cups all-purpose flour 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: Heat the roux in a medium-sized heavy stockpot over medium-high heat. When hot, add the onions, celery and bell pepper. Stir mixture until onions begin to brown, about 5 minutes. Add the garlic and continue to cook for 1 minute. Slowly pour in stock, whisking constantly to prevent lumps from forming. Add the browned sausage, bay leaves, Worcestershire, hot sauce, cayenne, salt, and pepper. Bring gumbo to a boil, reduce heat to medium and simmer until gumbo is slightly reduced, about 50 minutes. (Gumbo should cook long enough for the roux flavor to mellow and for any floury taste to dissipate.) Season the shrimp with the Essence in a small bowl. Stir in the seasoned shrimp, crabmeat, green onions, parsley, thyme and basil. Cook until shrimp are cooked through, about 5 minutes. Taste and adjust seasonings, if necessary. Sprinkle in file powder and cook, stirring, 2 minutes more, or pass file at the table for guests to thicken as desired. Remove bay leaves before serving. Serve in warmed soup bowls over steamed white rice. Place a heavy, iron Dutch oven, (or iron skillet with deep sides) over medium heat and heat the oil until just smoking. Whisk in flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick. Continue to cook, constantly stirring with a wooden spoon and reaching all over bottom of pan, until roux darkens to desired color. Be careful not to produce specs of black. The roux must remain an even color throughout process. If specs appear you must start over. For a Light Brown Roux, cook the mixture, over medium heat for 1 1/2 hours, or until the color of peanut butter. Remove about 1 cup of the light colored roux, cool completely, and set aside for the Delmonico's Seafood Okra Gumbo. For a Medium Brown Roux, cook the mixture, over medium heat for an additional 30 minutes, or until the color of a copper penny when ready. Remove about 13/4 cups of the medium colored roux, cool completely, and set aside for Emeril's Country File Gumbo. For a Dark Brown Roux, cook the mixture an additional 35 to 45 minutes. The color should resemble dark chocolate when ready. Remove all of the remaining dark roux from the pan and cool completely. Set aside for the Chicken and Sausage Gumbo. (See Cook's Note) Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 58329,"Sweet Potato Cupcakes, Brown Sugar Cream Cheese Frosting, Candied Pecans One 16-ounce can sweet potatoes 2 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ginger 1/8 teaspoon nutmeg 1 cup unsalted butter, melted and cooled 1 cup packed brown sugar 1 cup granulated sugar 4 large eggs, lightly beaten Brown Sugar Cream Cheese Frosting, recipe follows Candied Pecans, recipe follows One 8-ounce package cream cheese, at room temperature 3 sticks butter, at room temperature 1/2 cup light brown sugar 6 cups powdered sugar 2 teaspoons vanilla extract Nonstick cooking spray, for greasing 1 egg white 1 tablespoon vanilla extract 1 cup sugar 2 teaspoons cinnamon 3/4 teaspoon salt 1 pound chopped pecans Instructions: Preheat the oven to 350 degrees F. Line a cupcake pan with 18 paper liners, set aside.
Make the sweet potato puree by processing the sweet potatoes in a food processor. Set aside. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg.
In a large bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Add the dry ingredients. Whisk in the sweet potato puree. Fill each cupcake in the prepared pan three-quarters full of batter.
Bake until the tops spring back when touched and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool.
To assemble: Frost the cupcakes with the Brown Sugar Cream Cheese Frosting. Sprinkle with the Candied Pecans. In a mixer fitted with the paddle attachment, beat the cream cheese until creamy. Add the butter and beat until well incorporated. Add the light brown sugar and beat until fluffy. Add the powdered sugar 1 cup at a time, beating until well incorporated. Add the vanilla extract and beat until combined. Preheat the oven to 300 degrees F. Spray a baking sheet with nonstick cooking spray.
Beat the egg white in a bowl until frothy; whisk 4 teaspoons water and the vanilla extract into the egg. Stir the sugar, cinnamon and salt into the egg mixture. Add the chopped pecans, stir to coat completely. Spread the pecans onto the baking sheet. Bake the pecans, stirring about every 20 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 58330,"Lobster Thermidor 2 pounds unsalted butter 4 (1 1/2-pound) poached Maine lobsters, tail and claw meat removed (reserve bodies for Thermidor Sauce) 4 (6-ounce) filet mignons 1/2 cup olive oil, divided 4 teaspoons cracked black pepper 4 teaspoons chopped fresh thyme leaves Kosher salt 4 teaspoons chopped garlic 4 cups blanched baby spinach, all liquid squeezed out 4 Potato Cakes, recipe follows 8 ounces Thermidor Sauce, recipe follows Spaetzle, recipe follows 4 Yukon gold potatoes 1 tablespoon olive oil 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper 1 stick butter 1 white onion, chopped into 1/4-inch dice Olive oil, for sauteing 3 lobster bodies, cleaned of gills 1 onion, cut into medium dice 1 carrot, cut into medium dice 1 celery stalk, cut into medium dice 1/2 cup medium-diced shallots 8 garlic cloves, lightly smashed 1/2 stick butter, plus 1 stick, cut into tablespoons for sauce 2 cups brandy 6 cups white wine 2 sprigs fresh tarragon 2 bay leaves 1/4 bunch fresh parsley 2 sprigs fresh thyme 1/8 bunch fresh basil 4 cups chicken stock 1/2 cup tomato paste 1 cup heavy cream 1 egg 3 egg yolks 3/4 cup milk 2 cups all-purpose flour 1/4 teaspoon grated nutmeg 1 tablespoon each kosher salt and freshly ground pepper 1/2 cup melted butter 1 teaspoon olive oil Instructions: Place a medium saucepan on a burner and add 2 cups water. Bring to a boil, then reduce the heat and slowly whisk in all of the butter. Hold warm until ready to heat lobsters.
Marinate filets in 1/4 cup olive oil, cracked black pepper, and thyme for 1 hour at room temperature.
Preheat a grill. Season filets with kosher salt and grill to desired temperature. Remove from grill and allow to rest for 4 minutes before serving.
While meat is coking, reheat the melted butter if needed. While meat is resting, place the lobster tails and claws in the butter and heat until warmed all the way through, about 3 minutes.
Meanwhile, heat remaining 1/4 cup olive oil in a saute pan over medium heat. Add chopped garlic and blanched baby spinach and saute until heated through.
For each dish, place a potato cake in the center of a plate, top with sauteed spinach, and a lobster tail. Thinly slice the filet into 6 slices and fan the filet out in front of the potato and spinach. Top with the lobster claw and pour sauce around the plate. Serve spaetzle as a side dish. Preheat oven to 400 degrees F.
In a baking dish, toss the whole potatoes with the olive oil, salt, and pepper. Roast until mostly cooked through. Remove from oven and cool. Peel potatoes and grate. Season with salt and pepper, to taste.
Melt the butter in a saute pan over medium heat. Saute the onion until tender. Add the cooked onion to the grated potato mixture. Form into 4 patties, place on a cookie sheet, cover with plastic wrap, and chill in the refrigerator.
Heat about 1/4 cup of olive oil in a large saute pan over medium-high heat. Add potato cakes and saute until golden brown on both sides and heated through, about 2 minutes on each side. Drain on paper towels. Preheat oven to 500 degrees F. Place lobster heads on a sheet tray and roast until slightly browned, approximately 15 to 20 minutes. In the meantime, sweat onion, carrot, celery, shallots, and garlic in 1/2 stick of butter in a large saucepan. Add brandy and reduce until almost dry. Add white wine and reduce. Add tarragon, bay leaves, parsley, thyme, basil, chicken stock, tomato paste, and roasted lobster heads. Bring to a boil and simmer for 2 hours, skimming periodically. Strain through a chinois, return to the pan, and reduce by half until the sauce starts to thicken, approximately 30 minutes. In the meantime, reduce heavy cream by half in a small saucepan. Whisk in the heavy cream and finish sauce by slowly adding the remaining 1/2 stick of butter, 1 tablespoon at time. Keep warm until ready to serve. Beat egg, yolks, and milk in bowl and set aside. Measure all dry ingredients and place in bowl. Add egg mixture to flour mixture and blend with hand, then add the melted butter. Let batter rest for 30 minutes.
Bring a large pot of boiling, salted water to a boil. Place a perforated hotel pan over the boiling water. Pour the batter into the perforated pan and press it through into the water. Cook until spaetzle rises to the top. Drain and shock in ice water. Drain again and toss with the oil. Serve as a side with the lobster. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58331,"Cheesy Spaghetti Pie 1 pound cooked spaghetti, cooled
1/2 cup grated Parmesan 1/2 cup grated pecorino 1/2 cup grated Swiss 4 eggs Salt and freshly ground black pepper 2 tablespoons olive oil
4 slices American cheese Instructions: Mix the cooled spaghetti, grated cheeses and eggs together in a large bowl. Sprinkle with salt and pepper. Add the oil to a large nonstick saute pan and heat to medium heat. Once hot, add a handful of the spaghetti mixture to the pan and flatten it out to the edges. Lay the American cheese on top and add another layer of the spaghetti mixture. Cook for about 5 minutes and flip, cooking for another 5 minutes on the other side until golden brown.
Turn out onto a cutting board, slice as you would a pizza and serve. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 58332,"Pasta Salad With Salami, Carrots, Peas and Roasted Red Peppers Kosher salt 1/2 pound tortellini 1 cup cubed salami 1 cup shredded carrots 1 cup frozen peas or snap peas, blanched 1/2 cup chopped roasted red peppers 1/3 cup extra-virgin olive oil 2 tablespoons white wine vinegar 1 shallot, minced Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl. Add the salami, carrots, peas and roasted red peppers to the bowl with the tortellini. Make the dressing: Whisk the olive oil, white wine vinegar, shallot, 1/2 teaspoon salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours. ","[Chardonnay, Vermentino, Gavi, Sauvignon Blanc]" 58333,"Taco Turkey Burger 1 pound ground turkey 2 tablespoons grated onion
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 slices Monterey Jack cheese
4 potato buns
Blue corn tortilla chips, for serving
Pickled jalapenos, for serving
Pico de gallo, for serving
Guacamole, for serving
Instructions: Add the turkey, onion, chili powder, garlic power, salt, coriander, cumin and pepper to a bowl and stir until combined. Shape the mixture into 4 burgers and refrigerate for 30 minutes. Heat the oil in a cast-iron skillet over medium-high heat. Add the burgers and cook for about 5 minutes; flip and cook until the internal temperature registers 165 degrees F, another 4 to 5 minutes, topping the burgers with the cheese in the last 2 minutes. Transfer the burgers to the buns and top with tortilla chips, pickled jalapenos, pico de gallo and guacamole. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 58334,"Sponge Starter 1 1/2 cups (12 ounces) very warm water (105 to 115 degrees) 1/4 teaspoon active dry yeast 3 1/2 cups (16 ounces) unbleached all-purpose flour Instructions: Mix all the ingredients together in a medium bowl and stir vigorously with a wooden spoon for 2 to 3 minutes, until a smooth, somewhat elastic batter has formed. The batter will be very stiff; it gets softer and more elastic after it has proofed. You may find it easier to mix the sponge using electric mixer, with a paddle or a dough hook, on medium speed for 1 to 2 minutes. Scrape the sponge into a 2-quart clear plastic container and cover with plastic wrap. At this point you have two options:
If you plan to make your dough later that same day, let the sponge rest at room temperature until it has risen to the point where it just begins to collapse. This may take from 6 to 8 hours, depending on the temperature of the sponge, the temperature of the room, and the strength of the yeast. The sponge will triple in volume and small dents and folds will begin to appear in the top as it reaches its peak and then begins to deflate. The sponge is now in perfect condition to be used in a dough. It's best if you have already weighed or measured out all of your other recipe ingredients before the sponge reaches this point so you can use it before it collapses too much. If you're not planning to make your dough until the next day or the day after, put the covered sponge in the refrigerator and let it rise there for at least 14 hours before taking it out to use in a recipe. Be sure to compensate for the cold temperature of the starter by using warm water (85 to 90 degrees) in the dough instead of the cool water specified in the recipe. Or let the starter sit out, covered, until it reaches room temperature (this may take several hours)-but don't let it collapse to much before you use it. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58335,"Sweet-and-Sour Shrimp Puffs 3 tablespoons cream cheese spread (from 8-oz. container) 1 teaspoon soy sauce 1/4 teaspoon ground ginger 1/2 teaspoon finely chopped garlic 1 can (8 oz.) Pillsbury? refrigerated butter flake crescent dinner rolls (8 rolls) 16 uncooked deveined peeled large shrimp (about 1/2 lb.), thawed if frozen, tails removed, if desired 3 tablespoons sesame seed 1/3 cup SMUCKER'S? Apricot Preserves Instructions: Heat oven to 375 degrees F. High Altitude (3500-6500 ft): No change. Spray cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. In small bowl, mix cream cheese, soy sauce, ginger and garlic until well blended; set aside. Separate dough into 8 triangles. Cut each triangle lengthwise in half to make 16 triangles. Spread about 1/2 teaspoon cream cheese mixture on each triangle. Pat shrimp dry with paper towels. Place 1 shrimp on shortest side of each triangle; roll up, starting at shortest side, rolling to opposite point. Place sesame seed in small bowl. Gently press top of each roll into sesame seed; place roll, point side down, on cookie sheet. Bake 16 to 21 minutes or until golden brown. In small microwavable bowl, microwave preserves uncovered on High about 20 seconds or until melted. Gently spread 1 teaspoon melted preserves over each puff to glaze. Cool 5 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58336,"Mozzarella Fonduta One 28-ounce jar tomato-basil sauce, such as Giada DeLaurentiis for Target 1/2 teaspoon crushed red pepper flakes 1/4 cup chopped fresh basil 4 ounces thinly-sliced prosciutto, chopped into 1/2-inch pieces One 7 to 8-ounce ball fresh mozzarella, sliced into six 1/4 to 1/3-inch-thick slices Kosher salt and freshly ground black pepper 3/4 cup (2 ounces) shredded Gruyere Serving suggestion: grilled bread Instructions: In a small saucepan, bring the tomato-basil sauce and red pepper flakes to a simmer over medium heat. Cook uncovered until thick, 20 to 25 minutes. Remove the pan from the heat and stir in the basil. Preheat the broiler. Place six 5-ounce ramekins on a baking sheet. Divide the sauce equally among the ramekins. Divide the prosciutto among the ramekins. Place the slices of mozzarella between 3 paper towels to absorb any excess moisture. Place the slices of mozzarella on top of the prosciutto. Season with salt and pepper. Sprinkle the Gruyere on top. Broil until the cheese is melted and golden brown, 5 to 8 minutes. Serve with grilled bread. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 58337,"Baked Potatoes with All the Fixins 4 baking potatoes 1 1/2 tablespoons canola oil
2 cups grated Cheddar 2 cups sour cream
1 cup bacon bits
1 stick butter, cut into cubes
1/2 cup chopped chives
Instructions: For the potatoes: Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet. Rub them with the canola oil and bake until they are cooked thoroughly and soft in the center, about 1 hour. For the fixins: Put the Cheddar, sour cream, bacon bits, butter cubes and chives in separate bowls to serve on top of the potatoes. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 58338,"BBQ Gumbo 1 1/2 cups all-purpose flour 1 1/2 cups vegetable oil
12 cups chicken stock, preferably homemade
1 1/2 pounds chopped smoked rib meat (from 1 to 1 1/2 slabs), bones reserved
1 1/2 pounds chopped smoked chicken meat, bones reserved
8 ribs celery, finely chopped
4 green peppers, finely chopped
2 large onions, finely chopped
8 cloves garlic, minced
3 to 5 tablespoons Cajun seasoning 1 1/2 pounds smoked pork sausage (such as Texas-style hot sausage, andouille, etc.) cut into 1/4-inch coins
Cooked white rice, for serving
Instructions: For the roux: Preheat the oven to 400 degrees F. Mix flour and oil well in a wide, flat-bottomed oven-safe pot such as a cast-iron skillet. Bake, stirring every 15 to 20 minutes, until it reaches a dark brown color and has a strong nutty smell, up to 2 hours. Pour off and reserve excess oil that is left on top of the finished roux. For the broth: Meanwhile, using a large stockpot, heat the stock to a low boil and place in smoked rib bones and chicken bones. Simmer on low for about 2 hours to enrich broth with smoke flavor and collagen from the bones. In a large stockpot over medium-high heat, add 1/2 cup of the leftover oil from the roux and heat until it is shimmering. Add the celery, green peppers and onions, and sweat them until tender, fragrant and translucent. Add the garlic and continue to cook briefly until fragrant. Add the roux and stir to combine with the vegetables until it forms a well-amalgamated paste. Add about three-quarters of the broth. Bring to a low boil, then add the Cajun seasoning, rib meat, chicken meat and pork sausage. Simmer on low heat for 45 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 58339,"Marinated Fried Tofu and Vegetable Salad with Mesclun 1 tablespoon tamari soy sauce 1 tablespoon Asian sesame oil 1 pound extrafirm tofu, sliced 1/4 inche thick, patted very dry, then each slice cut into 4 triangles 1 tablespoon canola oil 3 tablespoons lemon juice 2 garlic cloves, put through a press or minced 1 teaspoon tamari soy sauce 1/2 teaspoon salt Generous seasoning freshly ground black pepper 1/4 cup olive oil 4 to 5 cups tiny broccoli florets 2 large scallions, very thinly sliced 1 red bell pepper, cut into 3/4-inch slice 4 cups mesclun (baby salad greens), washed and spun dry Instructions: Combine the soy sauce and sesame oil in a mediumsize bowl. Add the tofu and, with a rubber spatula, gently toss it with the marinade. Let sit 30 minutes. In a large nonstick skillet, heat the tablespoon of oil over high heat until it is very hot but not smoking. Add the marinated tofu and spread it out so that it is in one layer. Fry it, shaking the pan often to prevent sticking, until it is a rich golden color all over. With a spatula, flip it over occasionally so it gets evenly browned. Place the tofu in a large bowl. Set the skillet aside. Combine all the ingredients for the dressing in a jar with a tightfitting lid and shake vigorously. Pour half the dressing on the hot tofu and toss well. Chill the tofu until it is very cold, about 2 hours. Meanwhile place the broccoli in the skillet, add a little water, and cover the pan. Cook until it is crisp yet tender, about 4 minutes. Immerse it in a bowl of cold water to stop any further cooking. Drain the broccoli thoroughly, then place it on a cotton or linen kitchen towel and pat it very dry. In a large bowl mix the broccoli, scallions, red pepper with half of the remaining dressing and toss well. Let sit at least 30 minutes to marinate. Just before serving mix in the tofu. Toss the mesclun with the remaining dressing, then place a portion of the greens on each large serving plate. Spoon a moundful of the vegetables and tofu in the center. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 58340,"Seared Lamb Chops with Roasted Radishes and Haricots Verts, Black Olives, Pine Nuts, Fennel and Scalloped Potato Cake with Goat Cheese and Dill Nonstick cooking spray 4 ounces goat cheese 1/4 cup chopped dill Extra-virgin olive oil, for drizzling 4 small Yukon gold potatoes, sliced on a mandoline to 1/8-inch thick Kosher salt 1/4 cup golden raisins 1/4 cup white wine vinegar 1 tablespoon sugar 8 ounces haricots verts 8 ounces (about 1 bunch) breakfast radishes, tops removed and halved lengthwise 8 ounces (about 1 bunch) Easter egg radishes, tops removed and halved lengthwise 1 tablespoon cumin seed, toasted and ground 1 tablespoon fennel pollen, plus more for garnish 8 lamb chops, frenched 4 cloves garlic, smashed 1 bulb fennel, cored and julienned and fronds reserved 2 anchovy fillets 1 shallot, minced 2 lemons, rind and pith removed and segments diced 8 kalamata olives, slivered 1/4 cup white wine 1/2 cup chicken stock 2 tablespoons unsalted butter 1/4 cup toasted pine nuts Vegetable oil, for frying 1/4 cup capers Micro fines herbs, for garnish Micro thyme, for garnish Instructions: Preheat the oven to 375 degrees F. Spray a muffin tin with nonstick cooking spray. Add the goat cheese and dill into a small bowl and mix to combine. Place roughly a teaspoon of olive oil into the bottom of each muffin tin. Add 2 slices of the potato into the bottom of the muffin tin and season with kosher salt. Add a few crumbles of the dill goat cheese, another layer of potato and drizzle of olive oil. Repeat this process with potato, kosher salt, dill goat cheese and olive oil until the muffin tins are filled to the top. Place into the oven and bake until golden brown, about 45 minutes, turning the pan halfway through. Add the golden raisins, white wine vinegar and sugar to a small bowl. Stir to combine, then let steep for 20 minutes to plump the raisins. Drain and set aside. Set up a pot of boiling water and season generously with kosher salt; it should be as salty as the sea. Prepare an ice bath and season generously with kosher salt. Add the haricots verts to the boiling water and cook for 2 to 3 minutes, until bright green and tender, but still slightly crisp. Remove the haricots verts and immediately plunge into the ice bath and set aside. Add the radishes to a large bowl with a large drizzle of olive oil and kosher salt to taste. Spread the radishes onto a sheet tray, arranging them flat side down. Transfer into the oven and roast for 20 minutes. Mix the cumin and fennel pollen in a small bowl. Sprinkle the lamb chops liberally with the seasoning mix (reserving a small amount) and kosher salt on both sides. Heat a large saut pan with 2 tablespoons of olive oil over medium-high heat. Sear the lamb chops, in batches, until browned on all sides, 3 to 4 minutes per side. Transfer the lamb chops onto a sheet tray and place into the oven to finish cooking for 5 to 6 minutes, or until they reach an internal temperature of 135 degrees F for medium-rare. Add 2 tablespoons of olive oil and the smashed garlic to a large high-sided pan. Turn on the heat to medium and swirl the pan to infuse the oil with the garlic. Add the fennel, anchovies, shallot, lemon segments, kalamata olives and kosher salt to taste. Cook for 5 minutes, then remove the garlic. Cook for another 2 to 3 minutes, until the fennel begins to soften. Then add the white wine and cook until reduced by half. Add 1/4 cup of the chicken stock and a pinch of the reserved seasoning mix. Stir to combine, then add the plumped raisins and cook for 2 to 3 minutes. Add the remaining 1/4 cup chicken stock and 1 tablespoon of the butter. Swirl to melt, then add the remaining tablespoon butter. Stir in half of the pine nuts. Heat a large saut pan with 2 tablespoons of olive oil. Add the blanched haricots verts, roasted radishes and kosher salt to taste. Toss to warm through, 2 to 3 minutes. Set up a fryer with vegetable oil and heat the oil to 350 degrees F. Fry the capers until crispy, 1 to 2 minutes. Be careful because they will pop in the oil. Remove the capers onto a paper-towel-lined sheet tray. To serve, plate the scalloped potato cakes, followed by the haricots verts and radishes. Lay the lamb chops over the top, and then the sauce. Garnish with the fried capers, micro fines herbs, micro thyme, a dusting of fennel pollen and fennel fronds and the remaining pine nuts. ","[Syrah, Grenache Blanc, Tempranillo, Barbera]" 58341,"Three Cheese Pizzettas 1 cup warm water 1 tablespoon honey 1 (1/4-ounce) package active dry yeast 3 cups King Arthur Unbleached All-Purpose Flour 1 teaspoon salt 1 tablespoon olive oil 4 ounces of each of your favorite three Cabot Cheeses, grated (about 1 cup each or 3 cups total)* *Combinations are: Cabot Tomato Basil Cheddar, Cabot Garlic & Herb Cheddar and Cabot Sharp, or Cabot Horseradish Cheddar, Cabot Smoky Bacon Cheddar and Cabot Seriously Sharp, or Cabot Pepper Jack, Cabot Habanero Cheddar and Cabot Mozzarella Shredded Instructions: In small bowl, mix warm water and honey. Sprinkle yeast on top and let stand for 5 to 10 minutes (mixture should start to bubble). In large bowl, mix flour and salt. Add olive oil and yeast mixture. Mix well with your hands, kneading dough in bowl until dry ingredients are completely incorporated. Cover bowl with plastic wrap and let dough rise until doubled in bulk, about two hours. Grease grill rack with pastry brush or wad of paper towel dipped in oil. Prepare grill and preheat broiler. Punch down dough and knead briefly in bowl. Pinch off pieces of dough and form into balls slightly bigger than golf ball. On well-floured surface, roll balls out into very thin rounds, 6 to 7 inches in diameter. Place rounds on grill for several minutes on each side or until just starting to brown. (They will cook further under broiler.) Remove from grill and top with cheeses. Broil 3 to 4 inches from heat until cheese melts. Recipe courtesy Jimmy Kennedy ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 58342,"Cheesecake Pumpkin Pie 3/4 cup boiling water Two .25-ounce packages unflavored gelatin Nonstick cooking spray, for spraying the springform pan 1 1/4 cups graham cracker crumbs
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon granulated sugar
Pinch of salt
Three 8-ounce packages cream cheese, at room temperature 3/4 cup confectioners' sugar
3/4 cup heavy cream
1 teaspoon vanilla extract
1 store-bought pumpkin pie
Instructions: For the gelatin: Put the boiling water in a heatproof bowl, add the gelatin and whisk to dissolve. Allow to cool to room temperature, about 30 minutes. For the crust: Meanwhile, lightly spray a springform pan with the cooking spray. In a bowl, combine the graham cracker crumbs, melted butter, granulated sugar and salt. Press the mixture into the prepared pan so that it creates an even bottom layer. For the filling: Combine the cream cheese and confectioners' sugar in the bowl of a stand mixer with a paddle attachment. Add the heavy cream and vanilla and mix until combined. Add the room-temperature gelatin to the cream cheese mixture and mix to combine. Add enough of the filling to cover the layer of graham cracker crust, then place the pumpkin pie on top. Cover with the rest of the filling and refrigerate until the cheesecake sets, from 4 hours to overnight. Serve cold. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 58343,"Chocolate Babka 1 1/4-ounce packet active dry yeast 1/2 cup whole milk, at room temperature 1/3 cup sugar, plus a pinch 4 1/2 cups all-purpose flour, plus more for dusting 4 large eggs 1 1/2 teaspoons kosher salt 1 teaspoon pure vanilla extract 1/2 teaspoon ground nutmeg 1 teaspoon grated lemon zest 10 tablespoons unsalted butter, at room temperature 1/2 cup sugar 3/4 cup heavy cream Pinch of kosher salt 1 cup bittersweet chocolate chips 1 stick unsalted butter, cut into pieces, at room temperature 2 teaspoons pure vanilla extract 1/2 cup all-purpose flour 3 tablespoons sugar 1 tablespoon unsweetened cocoa powder Pinch of kosher salt 4 tablespoons unsalted butter, at room temperature 1/3 cup mini chocolate chips Cooking spray 4 tablespoons unsalted butter, at room temperature 3/4 cup sugar 3/4 cup water Instructions: Make the dough: Sprinkle the yeast over the milk in a liquid measuring cup; add a pinch of sugar and set aside until bubbly, about 7 minutes. Combine the flour, the remaining 1/3 cup sugar, the eggs, yeast mixture, salt, vanilla, nutmeg and lemon zest in a large bowl. Stir with a wooden spoon to combine. Turn the dough out onto a work surface and knead until soft and smooth, about 5 minutes. Knead in the butter in three additions, dusting the dough with flour if it's too sticky. Transfer the dough to a large bowl; cover with plastic wrap and let rise at room temperature, about 1 1/2 hours. Punch down the dough, re-cover with plastic wrap and let rise in the fridge overnight. Make the filling: Heat the sugar, heavy cream and salt in a saucepan until scalding. Pour over the bittersweet chocolate chips, butter and vanilla in a bowl. Whisk until smooth and shiny. Let cool to room temperature. Make the topping: Whisk the flour, sugar, cocoa powder and salt in a separate bowl; work in the butter with your fingers until the mixture is sandy and chunky. Stir in the mini chocolate chips; set the topping aside.
Form the loaves: Cut the dough in half with a bench scraper or chef's knife. Using a rolling pin, roll each half into a 12-by-16-inch rectangle. Using an offset spatula, spread the filling on both dough rectangles, all the way to the edges. Starting from a long side, tightly roll each rectangle into a log. Wrap each log in plastic wrap and refrigerate 15 minutes. Unwrap the logs; cut each in half lengthwise with a bench scraper or chef's knife. Twist the halves together a few times, starting from the middle. Coat two 9-by-5-inch loaf pans with cooking spray and line with parchment, then spray the parchment. Place a dough twist snugly in each pan. Cover with plastic wrap and let rise 1 1/2 hours.
Finish and bake the babka: Preheat the oven to 350 degrees F. Brush each loaf with butter and sprinkle with the topping. Bake until browned, about 45 minutes. Meanwhile, make some simple syrup: Combine the sugar and water in a saucepan; simmer, stirring, until the sugar dissolves. Let cool. Pull the loaves out of the oven and immediately poke a bunch of holes in each with a wooden skewer. Pour 1 1/4 cups simple syrup evenly over the loaves. Let sit 10 minutes, then remove the babka from the pans, remove the parchment and let cool completely on a rack. ","[Pinot Noir, Syrah, Tempranillo, Barbera]" 58344,"Graham Cracker Crust 14 graham cracker sheets (2 sleeves) 3 tablespoons sugar
6 tablespoons unsalted butter, melted
Instructions: Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and pulse until moist. Press the crumbs into a 9-inch pie plate and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack before filling. ","[Chardonnay, Sauvignon Blanc, Riesling]" 58345,"Chocolate Peanut Butter Ball Cupcake 2 2/3 cups all-purpose flour 2 2/3 cups sugar 1 1/3 cups cocoa 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon salt 5 ounces egg yolks 3 ounces egg whites 1 cup milk 1/2 cup oil 1 cup water 1 teaspoon vanilla Peanut Butter Cream Frosting, recipe follows Chocolate Ganache, recipe follows 1 stick (4 ounces) unsalted butter 16 ounces cream cheese 1 1/2 cup peanut butter 6 cups confectioners' sugar 2 teaspoons vanilla 3/4 cup heavy cream 1 tablespoon butter 9 ounces semisweet morsels Instructions: Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl fitted with a paddle attachment. Mix on low until incorporated, about 30 seconds. In a separate bowl, combine the egg yolks, egg whites, milk, oil, water, and vanilla. Add the liquids to the dry ingredients in 3 stages, scraping down at each addition and beating for about 30 seconds. Fill the cupcake liners three-quarters full and bake until baked through, 18 to 20 minutes. Cool completely. Fill a piping bag with the slightly chilled Chocolate Ganache. Cut the tip of the bag off and insert the tip into the center of a cooled cupcake. Squeeze to allow a small amount of mixture into the center. Release and remove the bag from the cupcake. Repeat on the other cupcakes. Generously frost the top of each cupcake with Peanut Butter Cream Frosting. Drizzle with remaining Chocolate Ganache. In a mixing bowl fitted with the paddle attachment, beat the butter and cream cheese. Scrape down the bowl and beat until smooth, about 2 minutes. Scrape down the bowl again and add the peanut butter. Mix until blended. Scrape down again and add the confectioners' sugar and vanilla. Mix until incorporated. In a microwave-safe glass bowl, heat the heavy cream and butter for 1 to 2 minutes until mixture just bubbles. Add the semisweet morsels. Let stand for 1 minute. Stir constantly until dark, thick, and creamy. Slightly chill before using. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 58346,"Strawberry Panzanella 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon black pepper 2 teaspoons kosher salt 1/2 cup extra-virgin olive oil, plus 1/4 cup 1 loaf sourdough bread, cut in 1-inch cubes 1/2 cup sherry 2 tablespoons honey 1 cup fresh strawberries, sliced 4 Roma tomatoes, chopped 1/2 cup blue cheese, crumbled 1 orange, zested 1/4 cup sliced red onion Instructions: Preheat oven to 300 degrees F. In a bowl, combine garlic powder, onion powder, pepper and salt. Drizzle 1/2 cup olive oil on bread and add to the seasoning mixture. Toss thoroughly. Place the bread cubes on a baking sheet and bake for 20 minutes or until golden brown. Remove from oven and let cool. In another bowl, whisk together the sherry, remaining olive oil and honey. Set aside. In a large mixing bowl, toss cooled bread cubes, strawberries, tomatoes, blue cheese, orange zest, onion and sherry dressing. Try to coat each bread cube with the dressing. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 58347,"Grilled Cheese Croissant Donut (Cheesy Bacon Croissonut) Two 8-ounce tubes seamless crescent roll dough All-purpose flour, for rolling
6 slices American cheese
Canola or peanut oil, for frying
2 tablespoons Dijon Mustard
2 tablespoons honey
3 strips crisp-cooked bacon, coarsely chopped
Instructions: Open one tube of dough and unroll onto a lightly floured clean work surface. Lightly dust the top of the dough and a rolling pin with flour and roll the dough to a 12-by-14-inch rectangle, about 1/8 inch thick. Roll out the second tube of dough to the same size and thickness. Place the cheese slices in a single layer over one rectangle of dough. Put the second rectangle of dough on top of the cheese slices and roll with the rolling pin to seal. Fold the right side of the dough over one-third of the way to the center, and do the same with the left side to tri-fold the dough. Roll the dough back out to a 6-by-10-inch rectangle about 3/8 inch thick. Using a 3-inch donut cutter or 3-inch round cutter with a 1-inch round hole, cut out 4 donut shapes from the dough. Pour enough oil in a heavy-bottomed Dutch oven to come 3 inches up the sides. Heat over medium-high heat until a deep-fry thermometer inserted in the oil registers 340 degrees F. Fry the donuts in batches until golden brown, about 1 minute per side. Drain on a wire rack-lined baking sheet. In a small bowl, mix together the Dijon mustard and honey until well combined. Use a pastry brush to brush the tops of the donuts with the honey mustard and sprinkle with the chopped bacon. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58348,"Sauteed Onion Kasha and Bowties 2 tablespoons vegetable oil 2 medium onions, chopped 1 cup bowties, cooked (farfalle) Reserve 1 cup pasta water, for tossing Cooked kasha (buckwheat), recipe follows Salt and freshly ground black pepper 1/2 cup chopped fresh parsley leaves, for garnish 1 cup uncooked kasha 2 cups water In a small sauce pan over medium heat, combine kasha and water. Cover and cook for 10 minutes. Instructions: In a large saute pan, heat the oil over medium heat and cook onions until tender and golden, about 10 minutes. Toss with bowties, reserved pasta water, kasha, and salt and pepper to taste. Toss in parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 58349,"Devil's Food Cake with Chocolate-Sour Cream Frosting 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for buttering the pans 2 cups all-purpose flour 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 1/2 teaspoon fine salt 1/4 cup milk 2 cups plus 2 tablespoons sugar 3/4 cup unsweetened cocoa powder (not Dutch process) 2 teaspoons pure vanilla extract 3 large eggs, at room temperature
1 pound milk chocolate chopped
1 pound semisweet chocolate chopped
One 16-ounce container sour cream (2 cups) 1 tablespoon brewed coffee
1 tablespoon pure vanilla extract Instructions: For the cake: Preheat the oven to 350 degrees F. Lightly butter 2 9-inch round cake pans and line the bottoms with parchment. Whisk the flour, baking soda, baking powder, and salt together in a medium bowl and set aside. Bring 1 1/4 cups water and the milk to a boil in a small saucepan. Remove from heat and keep warm. Beat the butter in a large bowl with an electric mixer on medium speed until smooth. Add the sugar, increase the speed to medium-high and beat until light and fluffy, stop to scrape down the sides of the bowl occasionally, about 4 minutes. Add the cocoa and vanilla, and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, one at a time, and beat for 1 minute between each addition. Reduce the mixer to low and beat in the flour in four additions. Carefully pour the hot milk mixture into the batter. Use a rubber spatula to stir until smooth. Evenly divide batter between the prepared pans and lightly tap the pans on the counter. Bake until the cakes begin to pull away from sides of the pan and the centers spring back to the touch, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely. For the frosting: Bring about 1-inch of water to a simmer in a medium saucepan. Put the milk and semisweet chocolates in a heatproof bowl that sits comfortably in the saucepan without touching the water. Stir occasionally until the chocolate completely melts and is smooth. Let cool slightly and then stir in the sour cream, coffee and vanilla until smooth. Beat with an electric mixer on medium speed until the frosting is silky and fluffy. (Use the frosting right away as it will become firm as it sits.) Put one cake layer on a serving plate or platter spread about one-third of the frosting all the way to the edge of the cake. Put the second cake layer on top. Frost the top and sides with the remaining frosting.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 58350,"Gravad Lax 1 tablespoon fennel seeds 1 tablespoon dill seeds
2 tablespoons black peppercorns
3 tablespoons coriander seeds
1/3 cup kosher salt
1/3 cup packed light brown sugar
2 pounds skin-on raw salmon, no bones or belly fat
1 1/2 cups fresh dill, chopped
1 bulb fennel with fronds 3 tablespoons Dijon mustard 3 tablespoons grainy mustard 1/4 cup packed light brown sugar
1 cup fresh dill, chopped
2 ounces rye bread 3 tablespoons unsalted butter
1 cup baby watercress, for serving
Kosher salt and freshly ground black pepper
Instructions: For the salmon: Place the salmon in a 9-by-13-inch baking dish, skin side down. Blend the fennel seeds, dill seeds, black peppercorns and coriander seeds in a spice grinder. Mix the salt, sugar and ground spices in a small bowl and rub them over the top of the salmon. Cover the salmon with the dill, and then wrap the salmon dish in plastic and refrigerate. Leave the salmon in the refrigerator for 2 days to cure. For the fennel: Wash the fennel in cold water and remove the top stalks. Cut the bulb in half through the stem, and then slice the bulb halves on a mandoline into a bowl of ice water. Pick the fennel dill (the top of the fennel) into the ice water with the fennel slices.
For the raeve sauce: Whisk to combine the Dijon mustard, grainy mustard, brown sugar and dill in a medium bowl. Whisk until the sugar crystals are dissolved, about 1 minute.
For the croutons: Tear the rye bread into 1/2-inch pieces. Melt the butter in a small pot and add the bread pieces. Toast, stirring occasionally, until the butter is brown and the croutons are crispy, 5 to 7 minutes. Remove from the pot and drain on a towel-lined plate.
Remove the fennel and fennel fronds from the ice water and drain on a towel to dry. Place in a medium bowl and toss to combine with the watercress, salt and pepper.
Use a chef's knife to slice the gravad lax into a 3 1/2-ounce portion per person. Plate and top with 1 tablespoon reeve sauce, 5 to 6 rye croutons and 2 tablespoons fennel and watercress salad.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 58351,"Bbq Beef Short Ribs 10 pounds short ribs of beef, 2 inches thick 2 tablespoons salt 2 tablespoons brown sugar 1 tablespoon garlic 1 teaspoon thyme leaves 1 tablespoon ancho powder 3 tablespoons French's mustard 3 tablespoons ketchup 1 teaspoon garlic powder 2 cup apple cider Instructions: Mix all seasoning in a large bowl. Add short ribs and toss to coat evenly. Allow to sit for one hour before smoking. Build a hickory fire in grill on one side only. Place the beef ribs on the grill on the opposite side of the fire and close off the air so the fire goes down. Maintain a temperature of 275 degrees for 3 hours, basting with mop every 15 minutes for the last 45 minutes. Mix all ingredients together. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 58352,"Brown Butter Crispies 1 cup Brown Butter, recipe follows, at room temperature 1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract 1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
3 cups quick-cooking oats
1/2 cup pecans, finely chopped
1 cup (2 sticks) salted butter Instructions: Cream the Brown Butter with both sugars in a stand mixer until well combined. Beat the eggs in a separate bowl. Add the vanilla and stir to combine. Add to the butter/sugar mixture and mix well. Combine the flour, salt and baking soda in a separate bowl. Mix carefully into the egg/butter mixture until well combined. Add the quick-cooking oats and mix well again. Add the finely chopped pecans and mix well to combine. Divide the dough in half and place each half of the dough on a sheet of waxed paper. Roll the dough into a log and wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later, or you can go ahead and slice and bake the dough. When you are ready to bake, preheat the oven to 350 degrees F. Slice the dough 3/4-inch-thick, then place on a cookie sheet about 2 inches apart. Bake until they are golden brown, about 10 minutes. Let cool on the cookie sheets. Add the butter to a medium skillet over medium heat. Allow it to melt and bubble up, swirling the pan to keep the butter moving around, for 3 to 4 minutes. When the butter is a medium golden brown, remove the pan from the heat (it will continue browning in the pan over the next 30 seconds or so!). Pour the butter (and any solids in the bottom of the pan) into a heatproof bowl and allow it to cool completely, about 30 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 58353,"Hot and Sweet Pepper Curry Sauce with Chicken, Lamb or Beef 3 tablespoons vegetable, grapeseed or peanut oil 1 tablespoon ground coriander, a palmful 1 tablespoon ground cumin or cumin seed, a palmful 2 teaspoons turmeric, 2/3 palmful 2 cardamom pods, split, or 1/8 teaspoon ground cardamom 4 cloves garlic, thinly sliced or chopped 2 sweet red bell peppers, seeded and chopped 2 hot cl peppers, such as Fresno chiles, sliced One 1-inch piece ginger root, grated 1 onion, finely chopped Salt and freshly ground black pepper 2 cups passata or tomato sauce 1 cup chicken stock 1/2 cup mango chutney, such as Patak brand Major Grey's 1 large fresh bay leaf 1 small cinnamon stick One 15-ounce can diced tomatoes 1 1/2 pounds boneless, skinless chicken, boneless leg of lamb or beef sirloin, cubed into bite-size pieces 2 limes, juiced 1 teaspoon sweet paprika 12 ounces farm spinach (bundles), stemmed and cleaned, coarsely chopped Grilled naan bread and/or basmati rice Plain Greek-style yogurt Cilantro leaves Thinly sliced scallions Instructions: Marinate the meat sprinkled with salt, pepper and paprika in the lime juice for 1 hour.
Heat the oil in a Dutch oven, then add the coriander, cumin, turmeric and cardamom and stir until very fragrant, 1 minute. Next add the garlic, sweet and hot peppers, ginger, onions and some salt and pepper. Soften for 5 minutes partially covered, and then add the passata, stock, chutney, bay leaf, cinnamon stick and diced tomatoes. Simmer over low heat, about 1 hour. Remove the bay and cinnamon.
Add the marinated meat to the sauce and simmer to tender. Wilt the spinach into the sauce. Serve, or cool and store in the refrigerator or freezer for a make-ahead meal.
Serve the curry with naan bread and/or over rice with a dollop of yogurt for mixing in. Garnish with cilantro and scallion slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 58354,"Israeli Couscous with Celery, Scallions and Cranberries 2 bay leaves 2 cloves garlic, 1 smashed and the other finely chopped 1 blood orange, zested in wide strips
Kosher salt 1 cup Israeli couscous 1/2 cup dried cranberries 1/4 cup champagne vinegar 3 scallions, greens sliced and whites sliced thinly on the bias 2 ribs celery, sliced thinly on the bias 1/2 bunch fresh parsley, finely chopped Big fat finishing oil Instructions: Fill a medium saucepan with water. Add the bay leaves, smashed garlic and zest. Salt the water generously and bring it to a boil over medium-high heat. When boiling, add the couscous. Cook until cooked through, 7 to 8 minutes, and then drain. Discard the bay leaves, garlic and zest.
Meanwhile, in a large bowl, toss together the chopped garlic, cranberries, vinegar, scallion whites and celery. Season with salt and let sit for 20 minutes to soften. Stir in the couscous, parsley and scallion greens. Drizzle with oil. Taste and re-season. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 58355,"Chicken Franks and Red Slaw-Kraut Dogs 8 chicken frankfurters or chicken sausage - pick a flavor that sounds like it will pair up well with the kraut, like apple and onion sausage 3 tablespoons vegetable oil or other light oil, divided 1 green apple, peeled and diced 1 large red onion, thinly sliced 1 small head red cabbage, quartered, cored and shredded 1/4 teaspoon grated nutmeg, eyeball it 1 teaspoon cumin seeds or 2 teaspoons ground cumin 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 1/4 cup cider vinegar, eyeball it 3 tablespoons dark brown sugar 8 frank rolls, split and toasted Spicy brown mustard, to pass at the table Instructions: Place the franks or chicken sausages in a medium skillet and add 1/2 inch water and about 1 tablespoon oil, 1 turn of the pan, to the skillet. Bring water to a boil then reduce heat to medium. In 10 minutes or so the water will cook off and the casings will begin to brown and crisp in the oil. Cook until casings are evenly browned, 2 to 3 minutes more. While the franks are working, heat a large skillet over medium high to high heat. Add 2 tablespoons of vegetable oil and the apples, onions and cabbage. Sear and toss the cabbage, wilting it down as the mixture cooks. Season the cabbage with nutmeg, cumin and grill seasoning and cook until the cabbage and onions are tender, 15 minutes. Pour in the vinegar. Lean back when you add the vinegar - the fumes can burn your nasal passages a little. (Trust me on this.) Scatter in the brown sugar and toss to combine. Cook the vinegar off, 1 minute, and allow the sugar to coat the cabbage evenly. Taste to adjust seasonings. Place franks on toasted buns and top with warm red slaw-kraut and spicy mustard. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 58356,"Chocolate Salami 1 1/2 cups roughly chopped dark chocolate 1/2 cup granulated sugar 7 tablespoons unsalted butter, at room temperature 2 tablespoons brewed coffee 2 tablespoons cocoa powder 2 cups roughly chopped biscotti cookies 1/2 cup roughly chopped pistachios 1/2 cup roughly chopped walnuts 1/4 cup confectioners' sugar Instructions: Put the chocolate in a medium heatproof bowl and heat in the microwave in 30-second intervals, stirring in between, until completely melted and smooth, about 3 minutes. In another medium bowl, cream together the granulated sugar and butter with an electric hand mixer until smooth, about 3 minutes. Beat in the melted chocolate, coffee and cocoa powder until thoroughly combined, scraping the bowl as needed. Stir in the biscotti, pistachios and walnuts.
Pour the chocolate mixture onto a large piece of plastic wrap and shape into a log about 2 inches in diameter and 12 inches long. Roll until the log is completely covered in plastic and refrigerate until firm, about 1 hour.
When ready to serve, remove the chocolate salami from the plastic wrap and dust with the confectioners' sugar. Wrap with butcher's twine for an authentic salami look. ","[Barolo, Cabernet Sauvignon, Malbec, Zinfandel]" 58357,"Blueberry Grumble 3/4 cup/170 g butter, plus more for pan 1 cup/225 g brown sugar 1 1/2 cups/200 g ground almonds 1 cup/110 g rolled oats, toasted 4 cups blueberries 1/4 cup/55 g granulated sugar 2 tablespoons flour Slightly sweetened vanilla-flavored whipped cream, for serving, optional Instructions: For the grumble topping: Heat the oven to 400 degrees F/200 degrees C. Butter an 8-by-8-inch baking dish.
Cream together the butter and brown sugar. Cut in the ground almonds and oats. (You could add some cinnamon and ginger if you like, too, although I prefer it plain.) Set aside.
For the filling: Toss the fruit with the granulated sugar and flour and tumble into the baking dish.
Sprinkle the crumble mixture evenly over the fruit and press to pack it down a bit. Bake until the fruit is soft and the top crisp, about 40 minutes. Let sit about 15 minutes before serving. If you like, serve with sweetened vanilla-flavored whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 58358,"Made-Over Blackened Cajun Skillet Fries 3 medium russet potatoes 1 tablespoon olive oil 1 teaspoon Cajun seasoning 3 tablespoons nonfat Greek yogurt 1 tablespoon Creole mustard Kosher salt Instructions: Preheat the oven to 425 degrees F. Cut the potatoes into long wedges about 1-inch thick. Toss the potatoes with the olive oil and Cajun seasoning. Heat an ovenproof large nonstick skillet over medium-high heat and add the potatoes in a single layer. Cook, turning, until browned on all sides, about 15 minutes. Slowly add 1/4 cup water to the skillet and transfer the entire skillet to the oven.
Continue to cook the potatoes, turning once, until the potatoes are tender and the outsides are crisped, about 20 more minutes. Meanwhile, mix the yogurt with the mustard and a pinch salt. Serve the potatoes warm with the mustard dipping sauce.
","[Zinfandel, Malbec, Tempranillo, Garnacha]" 58359,"IPA and Cheddar Spread 8 slices bacon 1/2 cup chopped pecans 1 cup shredded Cheddar 1/2 cup IPA craft beer 4 tablespoons chopped fresh parsley 2 teaspoons lime juice 1 teaspoon Worcestershire sauce 1/2 teaspoon ground cumin Pinch cayenne pepper 4 jalapenos, ribs and seeds removed and finely chopped Two 8-ounce packages cream cheese, at room temperature 2 cloves garlic, minced Kosher salt Crackers, for serving Instructions: Cook the bacon in a large skillet set over medium heat until crispy. Transfer to a paper-towel-lined plate. Allow to cool slightly, then crumble and divide in half. While the bacon is cooking, preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and toast until fragrant, 5 to 7 minutes. In a medium bowl, stir together the Cheddar, beer, parsley, lime juice, Worcestershire, cumin, cayenne, half of the jalapenos, the cream cheese, garlic cloves and half of the crumbled bacon until well combined. Season with salt. On a large plate, stir the toasted pecans, remaining jalapenos and bacon together until evenly distributed. Wet hands slightly to prevent the cheese from sticking. Shape the cream cheese mixture into a ball. Roll the ball in the pecan mixture until coated on all sides. Cover the ball and refrigerate for at least an hour before serving. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 58360,"Simple Red Sangria 1 part DeKuyper? Razzmatazz 3 parts red wine Fresh berries & other chopped seasonal fruit (optional) Carbonated water (optional) Instructions: Mix DeKuyper® Razzmatazz Schnapps & wine in a glass or pitcher. Add ice & stir gently. Optional: Top with chopped fruit &carbonated water. Drink smart&reg DeKuyper® Cordials & Liqueurs, 15%-50% ALC./VOL. ©2012 John DeKuyper & Son, Frankfort - Clermont, KY Sauza® Tequila, 40% ALC./VOL. ©2011 Sauza Tequila Import Company, Deerfield, IL ","[Sangiovese, Tempranillo, Garnacha, Pinot Noir]" 58361,"Steamed Pork and Mushroom \Siu Mai\ Dumplings 4 ounces ground pork 1 tablespoon peeled and grated fresh ginger 1 tablespoon Shaohsing rice wine or dry sherry 1 tablespoon light soy sauce 2 teaspoons cornstarch 1 teaspoon toasted sesame oil 3 fresh shiitake mushrooms, stemmed and finely chopped 1 large scallion, green part only, finely chopped Sea salt Ground black pepper 10 square wonton wrappers 15 goji berries (can substitute frozen peas and carrots) Vegetable oil, optional if not using perforated parchment 1 tablespoon hot Guilin chili sauce 1 tablespoon light soy sauce Instructions: For the filling: In a large bowl, combine the pork, ginger, rice wine, soy sauce, cornstarch, sesame oil, mushrooms and scallions. Sprinkle with salt and pepper and mix well. For the dumplings: Take 1 wonton wrapper and place 1 heaping teaspoon of the filling in the center. Then gather up the sides of the wonton wrapper and mold around the filling into a ball shape, leaving the center exposed. Dip your finger in some water and run it around the top of the wonton wrapper. Fold the excess wrapper down and pinch the wonton wrapper around the filling firmly to prevent it from opening up and separating from the filling when cooked. Top each dumpling with a goji berry. Oil the bottom of a bamboo steamer and/or line it with a piece of perforated parchment paper. Place the dumplings in the steamer, cover with a lid and place over a pan or wok of boiling water (making sure the water does not touch the bottom of the steamer). Steam the dumplings until cooked, 7 to 8 minutes. For the dipping sauce: Meanwhile, combine the chili and soy sauces in a bowl. Serve with the dumplings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58362,"My Favorite Asparagus 1/4 cup extra-virgin olive oil 1 tablespoon whole-grain mustard 1 teaspoon prepared horseradish Juice and zest of 1 lemon Kosher salt and freshly ground black pepper 2 large bunches thick asparagus, trimmed 2 red endive, quartered 1 large yellow onion, cut into 1/2-inch-thick rings Olive oil, for cooking Fresh tarragon leaves, optional, for serving Instructions: Set up a grill for even medium-high heat. If using a charcoal grill, build coals evenly along the bottom. Whisk together the extra-virgin olive oil, mustard, horseradish, lemon juice and zest in a bowl. Season with salt and pepper. Set aside. Place the asparagus, endive and onions on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Place on the grill and cook, turning once, until tender-crisp and lightly charred, 4 to 5 minutes. Serve drizzled with the dressing and topped with the tarragon leaves, if using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 58363,"Spinach and Cheese Omelet with Farm Fruit Salad in Champagne Vinaigrette 3 eggs 1 teaspoon minced fresh chives 1 teaspoon minced fresh thyme Salt and white pepper 1 teaspoon grapeseed oil 1 cup baby spinach 1/4 cup grated Gouda or havarti cheese 1 teaspoon Asian cl paste (sambal olek) 1/4 cup champagne vinegar 1/2 teaspoon kosher salt 1 tablespoon honey 3 tablespoons grapeseed oil 1 1/2 cups cubed fresh seedless watermelon 1 cup strawberries, hulled and quartered 1 cup seedless green grapes, halved 2 fresh mint leaves, cut in chiffonade, for garnish Instructions: For the omelet: In a large bowl, whisk the eggs until well-whipped. Add the chives, thyme, salt and pepper, whisking together. Next, in a nonstick omelet pan over medium-high heat, add the oil and allow the pan to heat until hot. Turn the heat off, add the spinach and toss: This step should be done quickly, being careful not overcook or wilt the spinach. Next, place the same pan over high heat, allow the pan to get hot, reduce the heat to medium, and add the whisked eggs. Once the eggs have been added, continue to cook over medium heat, folding the exterior towards the middle of the pan. This folding and blending will ensure that the eggs cook evenly and do not brown. Once the eggs are almost fully cooked, after 2 to 3 minutes, add the spinach and cheese to the center of the eggs. Then fold one side over the spinach with a spatula and repeat with the other side. Finally, flip the filled omelet over and plate. For the vinaigrette: In a large bowl, whisk together the cl paste, vinegar, salt, and honey until well mixed, 1 minute. Next, slowly pour in the grapeseed oil, whisking constantly to emulsify. Be sure not add the oil too quickly as this will cause the dressing to break. Taste for seasoning. To assemble: Toss the fruit with the vinaigrette. Use a slotted spoon to portion the fruit to the plate with omelet and garnish with the sliced mint. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 58364,"Kachumbari 1/4 head green cabbage, shredded 2 carrots, grated 2 tablespoons chopped cilantro 1 red cl, seeds removed and chopped 1 white onion, sliced thinly 3 Roma tomatoes, sliced into half moons Salt Instructions: Mix all ingredients together with a large spoon and season with the salt. Refrigerate 20 minutes before serving to let the salt draw the moisture from the vegetables to create its own sauce. ","[Rioja, Tempranillo, Garnacha]" 58365,"New England Clam Chowder 2 tablespoons vegetable oil 2 onions, chopped
1 bunch celery, chopped 8 bay leaves
2 tablespoons freshly ground black pepper
2 quarts chopped clams 4 pounds red potatoes, cut into medium dice 1 liter white wine
1/2 cup chopped fresh parsley 1/2 cup clam base 2 quarts heavy cream
2 quarts milk
2 cups (4 sticks) unsalted butter, cut into cubes 3 cups all-purpose flour Table salt Oyster crackers, for serving Instructions: Heat the oil in a medium saucepan and saute the onions, celery, bay leaves and black pepper until translucent. Add the clams and mix to combine. Add the potatoes, wine, parsley, clam base and a quart of water to the pan and cook until the potatoes are tender. Add the cream and milk and bring to a boil, about 10 minutes. Meanwhile, make the roux: Melt the butter in a heavy-bottomed medium saucepan. Add the flour and cook, whisking continuously to prevent burning, until the mixture is pale golden with a nutty aroma, about 7 minutes. Whisk the roux into the soup and bring to a boil. Add salt to taste. Serve the clam chowder with oyster crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 58366,"Caponatina Siciliana (Eggplant, Olive, and Celery Appetizer) 2 large eggplants Salt to taste 1 jar (6 1/2 ounces) oil-cured black olives, pitted and halved 1 jar (5 3/4 ounces) green olives with pimiento, drained and halved 1 jar (3 ounces) capers, drained 2 cups water 4 large stalks celery, diced 1/2 to 2/3 cup olive oil 2 large onions, sliced 2 cans (16 ounces each) tomato sauce Freshly ground pepper, to taste 1/4 cup sugar 1/2 cup red wine vinegar Instructions: Trim the eggplants, cut them into 1-inch cubes, and transfer them to a colander. Sprinkle with salt and let them stand for 30 minutes. Rinse, drain well, and pat dry. In a bowl, combine the black olives, green olives, and capers. Cover with warm water and let them plump for 20 minutes. Drain well. In a saucepan of boiling water, blanch the celery for 1 to 2 minutes, or until just tender. Drain and pat dry. In a large skillet set over moderately high heat, heat 3 tablespoons of the oil until hot. Add the eggplant in small batches and cook it, stirring occasionally and adding 3 to 4 tablespoons of water to prevent sticking, until just tender and golden brown. Transfer the fried eggplant to a bowl and, adding oil and water as needed, fry the remaining eggplant. Add 2 tablespoons of oil to the skillet and heat until hot over moderate heat. Add the onions and cook, stirring occasionally, just until tender. Add the tomato sauce, 2 cups of water, the reserved eggplant, olives, capers, celery, and salt and pepper. Simmer the mixture over low heat, stirring occasionally, for 30 minutes. In a small bowl, combine the sugar and vinegar, stirring until dissolved. Add the sugar mixture to the eggplant mixture and stir to combine. Transfer the caponatina to a bowl, let it cool to room temperature, and chill it, covered, for 1 to 2 days to allow the flavors to blend. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 58367,"Jalapeno and Crab Stuffed Shrimp Nonstick spray 1 stick plus 2 tablespoons unsalted butter 1 tablespoon olive oil 3 tablespoons finely chopped red onion (about 1/4 small red onion), soaked in cold water 5 minutes 1 jalapeno, seeded and finely chopped 1 clove garlic, minced Salt and freshly ground black pepper 2 tablespoons heavy cream 2 tablespoons seafood seasoning, divided (recommended: Old Bay) 2 cups panko breadcrumbs, divided 1 egg, lightly beaten , divided 4 tablespoons chopped fresh cilantro, divided 2 limes, zested, divided 3 limes, juiced, divided 1 pint jumbo lump crabmeat, picked over for cartilage (about 2 cups) 1 pound U-12 or colossal shrimp, peeled, deveined and tails on (about 12 shrimp) Instructions: Preheat the oven to 350 degrees F. Prepare a baking sheet with nonstick spray. In a medium saute pan over medium heat, add the 2 tablespoons butter and olive oil. Next, add the red onions, jalapeno and garlic and saute about 5 minutes. Season with salt and pepper. Remove from the heat and let cool about 2 minutes. In a large bowl, add the heavy cream and 1 tablespoon seafood seasoning; stir to combine. Add 1 cup panko, the egg, 2 tablespoons cilantro, juice of 2 limes, zest of 1 lime and sprinkle with salt and pepper. Mix into the cooled vegetable mixture. Gently fold in the crab, being careful not to break up the lumps. Butterfly the shrimp by splitting them down the back from the center to the tail, being careful not to cut through. Stuff each shrimp with 2 heaping tablespoons of the crabmeat mixture. Place the stuffed shrimp onto a large plate and, when all are stuffed, put into the refrigerator about 20 minutes. While the shrimp are being refrigerated, melt the remaining 1 stick butter in a saute pan over medium-low heat. Add the remaining 1 cup panko and the remaining lime zest and juice. Add the remaining 1 tablespoon seafood seasoning, along with a pinch of salt, pepper and remaining 2 tablespoons cilantro. Stir together. Pull the shrimp from the refrigerator and top with 1 to 2 tablespoons seasoned panko on each individual shrimp. Place the shrimp onto a baking sheet and bake until are pink, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 58368,"Stuffed Squash with Herbed Goat Cheese 2 cups reduced-sodium chicken broth 3/4 cup quick cooking barley 2 acorn squash (about 1 1/2 pounds each), halved crosswise and seeded 2 teaspoons olive or vegetable oil 1 pound boneless, skinless chicken breast, cut into small pieces 1/2 cup chopped onion 1 green bell pepper, seeded and diced 1 teaspoon dried sage Salt and pepper, optional 4 tablespoons crumbled herbed goat cheese Instructions: Preheat oven to 425 degrees F. Heat the chicken stock in a small saucepan over medium-high heat. Add the barley and simmer until tender, about 8 to 10 minutes. Scoop the seeds from each squash half and place, cut sides up, in a microwave-safe baking dish. Cover loosely with plastic wrap and microwave on high for 5 minutes, or until flesh is tender. Meanwhile, heat the oil in a large saucepan over medium heat. Add chicken, onion, green pepper and saute 3 minutes. Add sage, salt and pepper, to taste, and cooked barley and stir to coat. Cook, stirring constantly, until chicken is cooked through and mixture is well-combined. Spoon barley mixture into each halved squash. Transfer stuffed squash to a foil-lined baking sheet or a baking dish and top with goat cheese. Bake for 5 to 7 minutes, or until cheese is lightly browned. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58369,"Dulce de Leche Lava Cakes Nonstick cooking spray, for the ramekins 1/3 cup dulce de leche
4 tablespoons salted butter
2/3 cup powdered sugar, plus more for topping
1 large egg plus 1 large egg yolk
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
Vanilla ice cream, for serving
Instructions: Preheat the oven to 425 degrees F. Spray two 6-ounce ramekins generously with cooking spray and place on a baking sheet. Microwave the dulce de leche and butter together in a medium microwave-safe bowl until the butter is melted, about 1 minute. Whisk until smooth. Stir in the powdered sugar until well blended. Whisk in the egg and yolk, then add the vanilla. Stir in the flour until you have a smooth batter. Divide between the prepared ramekins. Bake until the edges of the cakes are firm but the centers are still soft, 11 to 13 minutes. Let stand for 1 minute, then run a butter knife around the edges of the cakes and invert onto individual plates while still warm. Sprinkle with powdered sugar and serve with the ice cream. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 58370,"Cola Barbecue Sauce 4 cloves garlic, peeled 1/4 teaspoon kosher salt, plus a generous pinch for the garlic 3 cups cola 1 1/2 cups ketchup 1/4 cup cider vinegar 2 tablespoons Worcestershire sauce 1 slightly heaping tablespoon chili powder 1 teaspoon freshly ground black pepper, plus additional for seasoning 1/2 teaspoon hot sauce, plus additional for seasoning 1/4 teaspoon ground allspice 1 1/2 tablespoons freshly squeezed lime juice Instructions: Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste.
Stir garlic paste, the 1/4 teaspoon salt, cola, ketchup, vinegar, Worcestershire, chili powder, 1 teaspoon black pepper, 1/2 teaspoon hot sauce, and allspice together in a small saucepan. Bring to a boil, reduce heat, and simmer until thickened, about 45 minutes. Allow to cool slightly, stir in the lime juice, and season with black pepper and hot sauce, to taste.
Know-How: Barbecue sauces are all about balance: a sweet note offset by sour with a jolt of spice, all of which flourish in a cloud of smoke. There are lots of ways to work this magic-thick, thin, and in-between. Concocting a signature sauce is compulsory in some barbecue circles. Start with this basic riff and play with variations to suit your style. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]

" 58371,"Corn Chip-Crusted Chicken 1 pound small red-skinned potatoes, quartered Kosher salt 1 head broccoli, florets and tender stems chopped (about 4 cups) 3 cups corn chips (about 6 ounces) 4 skinless, boneless chicken breasts (about 8 ounces each) Freshly ground pepper 3/4 cup sour cream 1/2 cup grape tomatoes, halved 1 tablespoon extra-virgin olive oil 1 scallion, thinly sliced 1 tablespoon finely chopped fresh cilantro Juice of 1/2 lime Instructions: Preheat the oven to 425 degrees F. Put the potatoes in a saucepan, cover with cold water and season with salt. Bring to a boil and cook until the potatoes are tender, 6 to 8 minutes, adding the broccoli halfway through. Drain and transfer the potatoes and broccoli to a large bowl; set aside. Meanwhile, set a wire rack on a rimmed baking sheet. Pulse the corn chips in a food processor until finely ground. Transfer the crumbs to a shallow bowl. Season the chicken on both sides with salt and pepper. Spread the chicken with 1/4 cup sour cream, coating both sides, then press into the corn chip crumbs to coat; transfer to the rack. Bake until crisp and cooked through, about 18 minutes. Add the tomatoes and olive oil to the potatoes and broccoli; season with salt and pepper and toss. Mix the remaining 1/2 cup sour cream, the scallion, cilantro, lime juice, 1/2 teaspoon salt and 2 tablespoons water in a small bowl. Drizzle over the vegetables and serve with the chicken. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 58372,"Shepherd's Pie 3 tablespoons butter 1 cup celery, diced 1 cup carrots, diced 1 cup onion, diced 2 teaspoons minced garlic Salt and pepper 3 tablespoons flour 1 cup gravy 1/2 cup milk 1 1/2 teaspoons minced fresh thyme 3 tablespoons minced fresh parsley 3 cups finely diced roast lamb 1 cup cooked peas 2 cups mashed potatoes 1 egg 2 tablespoons milk Instructions: In a saucepan melt the butter. Add the celery, carrots, onion, garlic and season with salt and pepper. Stir to coat vegetables with butter and cover with a buttered round of waxed paper. Sweat the vegetables for 5 minutes. Stir in the flour and cook for 2 minutes. Add the gravy, milk, fresh thyme and fresh parsley. Simmer this mixture, stirring occasionally, for 15 minutes. Add the roast lamb and cooked peas. Correct seasoning. Spoon mixture into a 1 1/2 quart oval baking dish. Spread 2 cups mashed potatoes on top with a spatula. Deeply score crisscross pattern in potatoes. In a small bowl beat together the egg and milk. Brush glaze over potatoes. Put dish in oven. Bake at 350 degrees for 30 minutes, and then put it under the broiler until the potatoes turn golden. Drink: Newcastle Brown Ale ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Malbec]" 58373,"Puttanesca Salad 4 vine ripe tomatoes, seeded and chopped 1/2 red onion, chopped 3 tablespoons capers 1/2 cup kalamata olives, pitted and coarsely chopped 6 anchovies (1 tin of flat filets), chopped 1 garlic clove, chopped 1/3 cup flat-leaf parsley, a couple of handfuls, coarsely chopped Extra-virgin olive oil, for drizzling 12 to 15 fresh basil leaves: pile leaves, roll into a log and shred or tear Salt and black pepper Instructions: Combine tomatoes, onions, capers, olives, anchovies, garlic and parsley in a medium bowl. Dress with a drizzle of extra-virgin olive oil, just enough to lightly coat the salad, 1 to 2 tablespoons. Sprinkle in basil, salt and pepper, toss again and adjust seasonings, to your taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 58374,"Sourdough Hot Brown 2 tablespoons unsalted butter 3 tablespoons finely diced sweet onion 2 teaspoons unbleached all-purpose flour 2 1/2 cups low-sodium chicken stock 2 1/2 cups whole milk 3/4 cup grated sharp Cheddar 1/3 cup grated Parmesan Pinch freshly grated nutmeg Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter 1 teaspoon minced fresh garlic 8 slices thick-cut sourdough bread Flake sea salt 12 ounces thinly sliced roasted turkey breast 16 slices applewood smoked bacon, crisped 1 large red heirloom tomato, sliced 1/2 cup shredded Parmesan 2 scallions, finely sliced on a bias Instructions: Preheat the oven to 400 degrees F and a cast-iron griddle to medium-high heat.
For the Mornay sauce: In a medium skillet over medium-low heat, add the butter and sweat the onions until softened, 3 to 5 minutes. Add the flour and toast for an additional minute without adding color. Bring the skillet to medium-high heat. Add the chicken stock and bring to a boil. Stir to incorporate and simmer for 3 minutes. Add the milk and reduce the heat to medium-low. Simmer until the starch has cooked out and the sauce has thickened, an additional 3 minutes. Add the nutmeg to taste. Reduce the heat to low. Stir in the Cheddar and Parmesan. Remove from the heat and keep warm. Season with salt and pepper.
For the sandwich: Melt the butter and mix with the garlic. Brush one side of the slices of the sourdough with the garlic butter. Griddle the toast on both sides until golden brown and toasted. Remove from the heat. Transfer to a baking sheet, garlic-butter-side up, and season with the flake salt.
Top the toast slices with about 1 1/2 ounces of turkey and 2 slices of bacon. Shingle the tomato slices over the bacon and turkey. Spoon approximately 1 ounce of Mornay sauce over the top and sprinkle with Parmesan. Place in the oven and toast until the Parmesan bubbles, about 5 minutes (finish under the broiler if desired). Remove and garnish with the scallions. Serve open face, 2 per serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 58375,"Chocolate Coconut Macaroon Pies Heaping 3/4 cup sugar Scant 1/2 cup egg whites (from about 3 eggs) 3/4 pound (scant 2 1/2 cups) sweetened flaked or desiccated coconut (not shredded) 1/2 cup heavy cream 8 ounces semisweet chocolate, chopped A few toasted almonds, chopped Instructions: Heat the oven to 350 degrees F.
Mix the sugar, egg whites, and coconut together. Put a spoonful in each of 24 mini-muffin cups or individual tart molds. Press the dough into the molds to make little cups, with sides and a well for holding the chocolate filling. Bake until golden, about 30 minutes. Let cool completely in the pans, then gently remove.
To make the filling, place the chopped chocolate in a small bowl. Heat the cream in a small saucepan just until boiling, then pour it over the chocolate and let it sit 1 minute then whisk gently to till glossy to melt the chocolate completely.
Fill the tarts by pouring in the warm chocolate filling. Sprinkle a few pieces of chopped almond in the center of each tart while they're still warm. Let set at room temperature at least 1 hour before serving, and serve them the same day they are made. ","[Reds: Cabernet Sauvignon, Merlot, 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: Baked Brie with Fig Jam and Prosciutto 1 (12 oz) round of brie cheese 1/4 cup fig jam 1/4 cup prosci" 58376,"Concord Grape Royal 4 cups 100-percent Concord grape juice One 8-inch sprig fresh rosemary 1 1/2-inch square cube crystallized ginger 1 teaspoon aged balsamic vinegar One 750 ml bottle rose champagne, chilled Orange bitters Concord grapes, halved, for serving Orange rinds, for serving Instructions: For the Concord grape syrup: Combine the grape juice, rosemary and ginger in a 2-quart saucepan. Reduce the mixture for 1 hour over medium-low heat. When the mixture has reduced by half, add the balsamic and continue cooking until the mixture has reduced by half again, about 10 minutes. Cool for 30 minutes. Strain and store in an airtight container in the refrigerator for up to a week.
For the cocktails: Add 1 ounce of the grape syrup to each champagne flute. Top with 4 ounces champagne and 2 to 3 dashes of bitters. Top each glass with a skewered grape half and orange rind piece. ","[Ros, Prosecco, Lambrusco, Vinho Verde]" 58377,"Philly-style Kielbasa with Fennel Kraut and Peppers 1 head white cabbage, finely shredded 1 cup cider vinegar 3 cups water 1 tablespoon salt 1 tablespoon whole fennel seeds 2 quarts water 2 (12-ounce) bottles lager (recommended: Yuengling) 3 (1-pound) Polish-style sausage kielbasa, each cut into 4 pieces (recommended: Hillshire Farms) 1/4 cup vegetable oil 1 red pepper, seeded, cored, and sliced lengthwise into 1/2-inch strips 1 green pepper, seeded, cored, and sliced lengthwise into 1/2-inch strips Salt Instructions: Kraut: Combine all ingredients in a Dutch oven. Bring to a simmer, over medium-low heat, cover, and cook for 1 hour, stirring a couple times. Kielbasa: Combine water and beer in a large pot. Bring to a simmer over medium heat. Slip in sausages and cook 15 to 20 minutes. Peppers: Heat oil in a large nonstick skillet over high heat. When oil is hot, add pepper slices, sprinkle generously with salt, and saute until wilted and lightly colored, about 8 minutes, stirring often. Serve kielbasas with the kraut and peppers. ","[Riesling, Gewrztraminer, Pinot Grigio, Garnacha]" 58378,"Prosecco Punch 2 quarts white grape juice 1 quart pomegranate juice 6 ounces fresh raspberries 1/2 pint pomegranate seeds One 1-liter bottle ginger ale 2 bottles prosecco Instructions: Add to a large pitcher the white grape juice and pomegranate juice. Pour the juice into 1 muffin tin, filling the cups half of the way up. Drop a few fresh raspberries and pomegranate seeds into each muffin cup and place in the freezer until frozen. Place the pitcher with the remaining juice in the fridge until ready to serve. Right before serving, pour the juice into a punch bowl and top with ginger ale and prosecco. Remove the muffin tin from the freezer and remove the ice cubes with a small spatula; let sit out for a minute if they don't pop out. Add ice cubes to punch bowl and serve! ","[Prosecco, Moscato, Cava, Sparkling Shiraz]" 58379,"Sweet Couscous with Figs Scant 2 cups milk 2 tablespoons unsalted butter 1/2 cup chopped dried figs 1/2 to 1 tablespoon turbinado or light brown sugar Pinch of salt 1 cup plain couscous Additional turbinado or light brown sugar Additional milk, optional Instructions: Warm the milk with the butter, figs, sugar, and salt in a medium saucepan over medium heat until small bubbles form at the rim and it just begins to approach a boil. Stir in the couscous, cover, and remove form the heat. Let the couscous stand for about five minutes. Spoon into bowls and pass additional sugar at the table, along with milk if you wish. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 58380,"Homemade Cornbread Dressing Skillet Cornbread, recipe follows, diced into 1-inch cubes 1 loaf crusty French bread, diced into 1-inch cubes 1 stick butter 2 cups finely diced celery (leaves included) 2 carrots, peeled and very finely diced 1 large onion, diced 4 cups low-sodium chicken broth, plus more if needed 2 to 3 teaspoons fresh rosemary, chopped 1/2 teaspoon ground thyme 1/4 teaspoon ground sage 1/8 to 1/4 teaspoon turmeric Kosher salt 1/4 cup fresh parsley leaves, chopped 1/2 cup all- purpose flour 1 tablespoon baking powder 1/4 cup plus 2 tablespoons shortening 1 cup yellow cornmeal 1 teaspoon salt 1/2 teaspoon baking soda 1 cup buttermilk 1/2 cup milk 1 whole egg Instructions: Spread the Skillet Cornbread and French bread cubes out on 2 baking sheets and let them dry for about 24 hours until totally crisp. Once dry, transfer the cubes to a large mixing bowl and toss to mix them up a bit.
Preheat the oven to 350 degrees F.
Warm up a large skillet or Dutch oven over medium heat and add the butter. When it's melted, add the celery, carrots and onions, and cook for a few minutes until the onions are almost translucent, about 6 minutes. Add the chicken broth and bring to a boil. Reduce the heat to low and add the rosemary, thyme, sage and turmeric. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don't want to over salt your stuffing. If the mixture is not quite moist enough, add a bit more chicken broth and stir. Stir in the fresh parsley.
Place the dressing in a rectangular baking dish and bake until golden brown on top, 20 to 25 minutes. Preheat the oven to 450 degrees F. Melt 2 tablespoons of the shortening in a cast-iron skillet. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt and baking soda. In a separate bowl, whisk together the buttermilk, milk and egg until fully combined. Slowly incorporate the wet ingredients into the dry, stirring until well combined. Melt the remaining 1/4 cup melted shortening and add to the batter, stirring constantly. Pour into the hot skillet, smoothing the surface with a spatula. Place in the oven and bake until golden brown on top, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58381,"Pan Roasted Duck Breast 3 Muscovy duck breasts (about 1 1/2 pounds) Kosher salt and freshly ground black pepper Potato Rosti, recipe follows Blueberry Green Peppercorn Chutney, recipes follow 1 pound Yukon Gold potatoes 1/4 cup unsalted butter, melted 2 tablespoons chopped fresh rosemary 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper Duck fat, for frying 2 cups brown sugar 1/4 cup raspberry vinegar 1/4 cup red wine vinegar 1/4 cup white wine vinegar 4 cups blueberries, fresh or frozen 1 cup minced onion 1/4 cup green peppercorns * 1 lemon, juiced 1 1/2 teaspoons grated fresh ginger Instructions: Preheat the oven to 400 degrees F. With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat. Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice. Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes. Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes. Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching. The chutney will keep for several weeks stored in the refrigerator in an airtight container. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 58382,"Cheesy Mushroom Stuffing 4 tablespoons unsalted butter, plus more for the dish 12 ounces wild mushrooms, sliced 2 scallions, sliced (white and green parts separated) 1 large shallot, finely chopped 1 tablespoon chopped fresh thyme Kosher salt and freshly ground pepper 1/4 cup brandy (optional) 6 large eggs 2 1/2 cups heavy cream 1 1/2 cups low-sodium chicken or vegetable broth 1 clove garlic, grated 12 cups 3/4-inch cubes stale crusty white bread (about 14 ounces) 1 1/4 cups grated fontina cheese (about 4 ounces) 1 1/4 cups grated sharp white cheddar cheese (about 4 ounces) 1/2 cup chopped fresh parsley Instructions: Preheat the oven to 350 degrees F. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Push the mushrooms to one side of the skillet and add the remaining 2 tablespoons butter, then add the scallion whites, shallot, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the shallot is softened, about 3 minutes. Remove the skillet from the heat and carefully add the brandy. Return to the heat and cook until the pan is dry, about 30 seconds. Let cool slightly. Whisk the eggs, heavy cream, chicken broth, garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the bread cubes, mushroom mixture, 1 cup each fontina and cheddar, the scallion greens and parsley. Let sit 30 minutes to allow the bread to soak up the egg mixture. Butter a 3-quart baking dish. Add the stuffing and top with the remaining 1/4 cup each fontina and cheddar. Bake until golden brown, about 1 hour. Let sit about 20 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58383,"Mexican Chicken Stew 4 tablespoons olive oil 1 medium onion, roughly chopped 4 large cloves garlic, roughly chopped 2 jalapenos, seeded and sliced 1 tablespoon dried oregano 1 teaspoon dried cumin 1 (28-ounce) can chopped tomatoes 3 cups shredded cooked chicken Few dashes Worcestershire sauce 3 to 4 cups chicken stock 1 lime 1 cup cooked white rice Kosher salt Sour cream, for garnish Fresh cilantro leaves, for garnish Instructions: Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock. Bring to a simmer and cook 20 minutes. Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well. Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt. Ladle into bowls and garnish with sour cream and cilantro. ","[Malbec, Tempranillo, Garnacha, Barbera]" 58384,"Spinach Artichoke Dip in a Bread Bowl 1 round loaf sourdough or country bread, 6 to 7 inches in diameter 2 tablespoons butter
1 medium shallot, finely chopped
1 clove garlic, minced
1 pinch crushed red pepper flakes
1 pound chopped frozen spinach, thawed
One 15-ounce can quartered artichoke hearts, drained 6 ounces cream cheese, cubed
1 cup shredded mozzarella
Kosher salt and freshly ground black pepper
3 tablespoons grated Parmesan
Assorted crudites, for serving
Instructions: Preheat the oven to 400 degrees F. Cut off the top of the bread. Use your fingers to remove the crumb from the center of the bread, leaving only the crust as a wall (discard the crumb or reserve it for another use, such as making breadcrumbs). Melt the butter in a medium skillet over medium heat, then add the shallots, garlic and red pepper flakes. Cook, stirring occasionally, until softened about 3 minutes. Add the spinach and artichokes and cook, stirring, until hot, about 3 minutes. Add the cream cheese and cook, stirring, until melted. Stir in the mozzarella and season with salt and pepper. Spoon the mixture into the bread bowl, mounding it slightly if necessary, and sprinkle with the Parmesan. Place the bread and the top side by side on a baking sheet and bake until the bread is hot and crusty and the top of the spinach dip is lightly browned, about 15 minutes. Transfer the bread bowl to a serving platter. Tear the top of the bread into chunks and serve alongside the dip with crudites for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 58385,"Spiced Rubbed Venison Chop with Cranberry Poha Chutney 1 shallot, minced 1 tablespoon butter 1 cup spiced rum 3/4 cup dried cranberries 1 1/2 tablespoons tamarind 1/4 teaspoon cayenne pepper 1/2 teaspoon allspice 1/4 teaspoon ground cloves 1/4 teaspoon cardamom 2 tablespoons kosher salt 1 1/4 cups sugar 1 teaspoon lemon zest 1 teaspoon lime zest 1 teaspoon orange zest 1 cup sherry vinegar 3/4 cup poha or gooseberries 1 tablespoon minced garlic 1 tablespoon finely chopped fresh thyme 1 tablespoon finely chopped rosemary 1 tablespoon cracked black pepper 1 tablespoon ground coriander 1 tablespoon sea salt 1 venison rack, 8 bones, trimmed and frenched Oil 2 ounces dried cranberries, soaked in 1-ounce brandy 4 ounces venison stock 4 ounces veal stock 1 tablespoon butter Salt and pepper 6 ounces maitake mushrooms, sliced and sauteed 20 pieces fiddlehead ferns, blanched and sauteed 1 small onion, finely diced 2 tablespoons butter, plus more for sauteeing 2 cups chicken stock, hot 1 tablespoon finely chopped thyme leaves 1/2 cup polenta 2 ounces Parmesan 1/2 cup corn kernels, blanched Salt and pepper 1 egg white, whipped to medium peaks Instructions: Preheat oven to 350 degrees F. To make the chutney, place shallots and butter in a saucepan and sweat. Add the rum, cranberries, and tamarind and bring to a boil, flame the liquor and reduce the liquid by half. Add the dry spices and salt and cook until combined. Add the sugar and cook until it liquefies. Add the zests and sherry vinegar and reduce by 2/3. Add the berries and reduce to thick syrup consistency. Adjust the seasonings and set aside. For the rub, mix the garlic, thyme, rosemary, pepper, coriander, and salt together. Brush the venison with oil and rub in the spices. Sear in a very hot pan with a little olive oil and then roast in the oven to an internal temperature of 135 degrees F. Let rest for 10 minutes before cutting. To make the sauce, degrease and deglaze the searing pan with the cranberry brandy mixture. Flame and reduce the brandy, add the stock and reduce to a cream consistency. Whisk in a tablespoon of butter and season with salt and pepper. Strain sauce. Add the mushrooms and fiddlehead ferns and keep warm until ready to serve. For the polenta, saute the onions in the butter and add the chicken stock and thyme. Whisk in the polenta and continue to stir with a wooden spoon until grains are tender. Add the Parmesan, corn and season with salt and pepper. Remove from heat and let cool slightly then fold in the egg whites. Place polenta in a pan or mold to set up. When ready to serve, cut desired shape and saute in butter until golden brown and warmed through. To serve venison, place on large platter and serve with sauce and polenta topped with the chutney.
","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]

" 58386,"Puff Pastry 20 ounces puff pastry (store-bought) Generous 1/3 cup light corn syrup 1 1/2 tablespoons water Instructions: For the Puff Pastry: Preheat the oven to 360 degrees. Place the puff pastry on a lightly floured work surface. Lightly dust the top of the puff pastry with flour. Use a rolling pin to roll the puff pastry into a rectangle 1/4-inch. Use a 4-inch fluted cutter to cut 8 circles from the puff pastry. Remove the scraps and space the circles 2 inches apart on a parchment paper-covered baking sheet. Combine the corn syrup and water in a small mixing bowl and mix well. Use a pastry brush to coat the top of each circle a nice, shiny glaze; it will also enhance the flavor of the baked puff pastry. Place the puff pastry circles in the oven until well risen and evenly browned 20 to 25 minutes. To keep the circles from rising unevenly, I place six 3-inch-high timbale molds (one in each corner and two in the center) on the baking sheet with the circles. Then, I place a wire rack on top of the molds. As the puff pastry rises, the rack will keep it level. You can also place another sheet of parchment paper directly on top of the puff pastry circles and bake. The slight weight of the parchment paper will keep the puff pastry even as it bakes and rises. Remove the baked puff pastry circles from the oven and place on a wire rack to cool.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58387,"Cranberry-Mango Fool with Gingersnaps 1 1/2 cups cold leftover cranberry-mango relish, recipe follows 2 cups cold heavy cream 2 tablespoons granulated sugar 1 teaspoon vanilla extract Coarsely crushed gingersnaps 2 tablespoons unsalted butter 1 medium onion, red or yellow, diced 2 tablespoons grated fresh ginger 1 1/2 cups orange juice 1/4 cup light brown sugar 1 pound cranberries 2 ripe mangoes, halved, pitted and diced 1 tablespoon grated orange zest Instructions: Put the cranberry-mango relish in a food processor and process until smooth. Whip together the cream, sugar and vanilla extract until soft peaks form. Reserve 1/4 cup of the cream in a separate bowl. Fold the puree into the remaining cream until just combined. Fill each red wine goblet 1/2 way with some of the fool and sprinkle with some of the gingersnaps. Fill the goblets the rest of the way with the fool, top with a dollop of the remaining whipped cream and a sprinkling of gingersnap. Melt butter in a medium saucepan over medium high heat. Add onions and ginger and cook until soft. Add orange juice and brown sugar and cook until the sugar is completely melted and the mixture thickens slightly, 5 to 7 minutes. Add half of the cranberries and cook until they pop. Add remaining cranberries and cook for 5 minutes. Remove from heat and stir in the mangoes and zest. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 58388,"Granola Peanut Butter Balls 2 tablespoons honey 4 tablespoons peanut butter 2 cups granola 2 to 4 tablespoons milk, or as needed Instructions: In a large bowl, mix together the honey and peanut butter. Using a spatula, stir in the granola. Add enough milk to just moisten--you want it to stick together. Form into balls. Chill until ready to serve. ","[Chardonnay, Riesling, Gewrztraminer]" 58389,"Snapper Veracruzana 2 tablespoons canola or corn oil 1 white onion, thinly sliced 2 cloves garlic, thinly sliced 2 bay leaves 1 jalapeno, thinly sliced 1/2 cup dry white wine 2 cups peeled whole tomatoes (can use 16 ounces canned tomatoes) 1 cup fish stock 1/4 cup capers 1/4 cup sliced pitted green olives 1 (3 pound) whole red snapper, scaled and gutted Salt and freshly ground black pepper 2 tablespoons chopped Italian parsley, for garnish Lime wedges, for garnish Instructions: In a saucepot, add the oil, and start to cook the onions, garlic, bay leaves, and jalapeno. Cook for 5 minutes, until the onion is translucent. Then deglaze with the white wine. Add the tomatoes and fish stock, and cook for 15 minutes. Add the capers and olives cook for 5 minutes more. Preheat the oven to 400 degrees F. Season the fish with salt and pepper. Put the red snapper in a roasting dish that holds it comfortably. Spoon the tomato sauce over the fish, and roast until the fish is cooked but moist, about 15 to 20 minutes. Serve the fish garnished with parsley and lime wedges. ","[Vermentino, Sauvignon Blanc, Albari?o, Grner Veltliner]" 58390,"Mushrooms Aux Croustade 1 baguette 4 cups chopped white button mushrooms 5 tablespoons butter 2 shallots, minced 4 cloves garlic, chopped 1 cup white wine 3 tablespoons chopped parsley leaves Instructions: Cut the baguette in 1/4-inch slices. In a large saute pan over high heat, saute the chopped mushrooms in butter in small batches so as not to overcrowd the pan. Cook until the mushrooms begin to brown and release their juices. Add the shallots and garlic toward the end of the cooking process, then deglaze with white wine. Add parsley, season with salt and freshly ground pepper. Serve on top of the slices of the baguette, or in a bowl on the table. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58391,"Watermelon-Injected Grilled Pork Tenderloin with Watermelon Salsa 2 cups watermelon, seeded and finely diced 1 finely diced Granny Smith apple 1 red onion, julienned 2 cloves garlic, minced 2 jalapenos, seeded and finely diced 1 bunch fresh cilantro, stemmed 2 tablespoons sugar 2 limes, squeezed Dash rice wine vinegar Freshly ground sea salt and black pepper 2 pounds pork tenderloin 3 cups watermelon, seeded and diced 3 jalapenos, seeded and diced 1 tablespoon salt 2 cups sugar 1/4 cup melon liqueur, optional (recommended: Midori) Freshly ground sea salt and black pepper Instructions: For the salsa: Combine all ingredients in medium mixing bowl and chill until ready to serve. For the tenderloin: Use a sharp knife to trim tenderloin of any fat by removing as much of the silver skin as possible. Combine watermelon and jalapenos in a blender and puree, about 2 to 3 minutes. Strain mixture through fine sieve and return to blender. Add the salt, sugar and melon liqueur (if using) to blender and blend together, about 2 to 3 minutes. Reserve 1 cup of marinade for basting. Draw remaining marinade with syringe injector. Inject pork liberally with marinade. Sprinkle salt and pepper to cover pork. Let marinate while heating the grill. Remove pork from platter and place directly on the flame for direct heat. Roll the pork over the direct heat to give it grill marks. Remove pork from direct heat and place away from the flame to finish cooking. Baste with glaze every 10 to 15 minutes until pork reaches an internal temperature of 145 degrees F. Remove from grill to platter and let cool for 5 minutes. Slice into medallions and serve with Watermelon Salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 58392,"Jewish Style Corned Beef 1-12 pound whole brisket 4 quarts water 2 cups Kosher salt 1 teaspoon saltpeter 5 bay leaves 7 cloves garlic, smashed 1/4 teaspoon ground cloves 2 teaspoons whole peppercorns 1 teaspoon allspice berries 1 teaspoon mustard seeds 1 cup white vinegar 1/2 cup white sugar 1 teaspoon allspice berries 1 teaspoon mustard seeds 1/4 teaspoon cloves 2 teaspoons peppercorns 3 cloves garlic 1/4 cup salt Instructions: Place all ingredients except garlic and brisket in a large pan and bring to a boil and cool. Place garlic and brisket in non-reactive pot and cover with brining liquid, cover with a plate and weight for 3 weeks, turning after 1 1/2 weeks.; Remove meat from the brine and rinse. Add enough water to the steamer pot to reach just below the bottom of the steamer. Place meat in steamer. Steam for 3 hours, until tender. Suggested wine: 1988 Erdener Treppchen Riesling Kabinett, Elisabeth Christoffel - Berres ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling wine]" 58393,"Perfect Hard-Boiled Eggs Extra-large eggs Instructions: Place the eggs in a saucepan and add enough cold water to cover. Bring the water to a boil and immediately turn off the heat. Let the eggs sit in the pan for 15 minutes. Remove the eggs to a bowl and allow to rest for at least 2 minutes. When the eggs are cool enough to handle, crack the eggs on each side and then roll them back and forth with your hand, breaking up the shell. Remove and discard the shell. ","[Chardonnay, Sauvignon Blanc, Riesling]" 58394,"Banana Mutt Cookies 3 cups mashed banana 1 teaspoon vanilla 6 cups oats 1 cup chopped peanuts 1/3 cup apple sauce, unsweetened 2 cups unsweetened vanilla chips 2 tablespoons vegetable oil Instructions: Mix ingredients together thoroughly. Preheat oven to 350 degrees F. Drop mixture by spoonfuls on cookie sheet and press flat. Bake for approximately 15 minutes. Keep stored in an air tight container In a double boiler melt vanilla chips and oil together and stir until smooth. ","[Chardonnay, Riesling, Gewrztraminer]" 58395,"Mexican Meatballs with Red cl Tomato Sauce and Queso Fresco 2 tablespoons canola oil 1 medium red onion, finely diced 1 jalapeno, finely diced 2 cloves garlic, finely chopped 2 tablespoons ancho chili powder 1/2 teaspoon ground coriander 1 to 2 chipotle peppers in adobo, processed until smooth One 28-ounce can plum tomatoes and their juice, processed until smooth Kosher salt and freshly ground black pepper Clover honey, to taste, optional
1 to 2 tablespoons Mexican crema Fresh cilantro leaves, for garnish 1/3 pound chorizo, very cold, cubed 1/3 pound chuck, very cold, cubed 1/3 pound pork butt, very cold, cubed 3 cloves garlic, finely chopped 1 large egg, lightly beaten 1/2 cup finely chopped cilantro, plus extra for garnish 1/4 cup freshly grated Cotija cheese 1 tablespoon New Mexico chili powder
2 teaspoons Mexican oregano 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper 3/4 cup panko breadcrumbs Kosher salt and freshly ground black pepper 2 tablespoons olive oil 2 3/4 cups chicken stock Queso fresco, for garnish Fresh cilantro leaves, for garnish Instructions: For the red cl tomato sauce: Heat the oil in a 12-inch high-sided saute pan over high heat. Cook the onions and jalapenos until softened, about 5 minutes. Add the garlic and cook 30 seconds, and then stir in the chili powder and coriander and cook 1 minute. Pour in 1 cup water and cook until reduced. Mix in the chipotles and tomatoes and bring a boil, and then reduce to a simmer and cook until the sauce is slightly thickened, about 20 minutes. Season with salt, black pepper and honey, if using. Whisk in the crema, followed by the cilantro, and adjust the seasoning, if needed. For the mexican meatballs: Grind the cubed meats using a hand-operated meat grinder fit with a medium dye. Combine the ground meats with the garlic and egg in a large bowl, and then add in 1/4 cup of the cilantro, the cheese, New Mexico chili powder, Mexican oregano, cumin and cayenne pepper. Gently mix together until combined. Begin mixing in the breadcrumbs, 1 tablespoon at a time, until the mixture holds together. Mix in some salt and black pepper, and form the meat into 2-inch balls. Heat the olive oil in a medium saute pan over medium heat. Cook the meatballs, turning occasionally, until brown all over, 3 to 4 minutes. Pour in the chicken stock and cook until the liquid is mostly reduced and the meatballs are just cooked through, 5 to 7 minutes longer. Transfer to a serving platter and top with the Red cl Tomato Sauce, queso fresco and additional cilantro leaves. ","[Syrah, Tempranillo, Garnacha, Barbera]

" 58396,"Charred Broccoli Crostini 1 baguette, cut into fifteen 1/4-inch slices 3 tablespoons olive oil
1/2 teaspoon kosher salt
1 large or 2 small heads broccoli, cut into 1-inch florets (about 4 1/2 cups) 1 tablespoon olive oil
1/2 teaspoon kosher salt
2 tablespoons freshly grated Parmesan 1 cup whole-milk ricotta cheese 2 tablespoons olive oil
1/2 teaspoon kosher salt
3 tablespoons finely chopped smoked almonds
Instructions: For the crostini: Preheat the oven to 450 degrees F. Brush the baguette slices with the oil and place on a rimmed baking sheet. Season with the salt and bake until golden brown and crispy, 5 to 8 minutes. Remove the crostini to a wire rack to cool. For the broccoli: On the same rimmed baking sheet, toss together the broccoli, oil and salt. Spread evenly on the baking sheet and roast, flipping the broccoli halfway through, until browned in spots and crispy, about 15 minutes. Sprinkle with the Parmesan. For the topping: Meanwhile, in a medium bowl, whisk together the ricotta, oil and salt. To assemble, take a crostini and spread with a small amount of the cheese. Pile on a few pieces of broccoli and sprinkle with the chopped almonds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 58397,"Farfalle with Turkey Sausage, Peas and Mushrooms 1/2 cup extra virgin olive oil 1 pound ground turkey sausage, removed from casing Sea salt and freshly ground black pepper 10 ounces cremini mushrooms, coarsely chopped 1 (10 ounce) package frozen peas, defrosted slightly 1 pound dried farfalle pasta 1/2 cup freshly grated Grana Padano cheese Instructions: In a large pot, bring 6 quarts of salted water to a boil. In a large saute pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and saute breaking any large lumps until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside. When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl. ","[Barolo, Barbaresco, Chianti, Rioja]

" 58398,"Sweet Potato Pie 2 sweet potatoes 1 1/3 cups granulated sugar 4 ounces (1 stick) butter, softened and cut into 4 pieces 3 large eggs 1/2 cup canned sweetened condensed milk 1/4 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg 1/4 teaspoon vanilla extract, optional 1 (9-inch) unbaked pie crust, recipe follows Maple flavored whipped cream, recipe follows 1 cup heavy cream 1 teaspoon sugar 4 teaspoons pure maple syrup 1 1/2 cups all-purpose flour, unbleached 1/2 teaspoon salt 1 teaspoon granulated sugar 1/2 cup (1 stick) very cold unsalted butter, cut into small cubes 1/4 cup ice water (slightly more may be needed) Instructions: Pierce sweet potatoes with fork and wrap in foil. Bake in jacket until soft (about 45 minutes) at 425 degrees F. When cool enough to handle, peel potatoes and slice crosswise to prevent strings. Reduce oven heat to 375 degrees F. Mash potatoes then add sugar, butter, eggs, condensed milk, and spices, including vanilla extract, if desired. Stir ingredients together then beat until well mixed, and pour into a 9-inch pie shell. Bake in the middle rack until brown and center of pie is set, about 50 minutes. Whip all ingredients until stiff. Garnish pie with whipped cream.; Combine the flour, salt and sugar in the work bowl of a food processor. Using the steel blade, mix ingredients for 1 to 2 seconds. Add the butter and cut into the dry ingredients by turning the food processor on and off in quick pulsing motions until the mixture resembles coarse breadcrumbs. Sprinkle 1/4 cup of the ice water over the mixture and again turn the processor off and on in quick pulses until the mixture begins to hold together in a mass. The dough should be crumbly but not too dry. If it is too dry, add more ice water, 1 tablespoon at a time. Note: If you are making this recipe by hand (without a food processor) ? combine flour, salt and sugar in a bowl and mix well. Use your fingertips, or a pastry blender, and cut the butter into the dry ingredients as quickly as possible until the mixture resembles coarse breadcrumbs. Sprinkle 1/4 cup of the ice water over the dough and combine with your fingertips or a fork until the dough has just begun to hold together. If the dough is too crumbly, add more ice water, 1-tablespoon at a time. Place dough onto a sheet of waxed paper and form into a ball. Flatten the dough into a disk then wrap the dough with the waxed paper and refrigerate for about 1 hour. Once chilled, place dough onto a lightly floured surface. Sprinkle the top with a bit of flour and also dust the rolling pin with flour to avoid sticking. Roll out dough from the center, toward the edges. After each time the dough is rolled, lift and give it a quarter turn, using more flour as needed. Carefully roll out dough into a 12-inch circle. Gently transfer the dough into a 9-inch pie pan, pressing dough lightly into sides and bottom of pan, using fingertips. Allow for a 1-inch overhang around perimeter, trimming excess as needed. Fold overhang back into sides of pie pan to minimize shrinkage. As a finishing touch, gently crimp edges all around. Prick bottom of shell with a fork and chill for at least 20 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 58399,"One and Done Cocktail 4 ounces tequila 4 ounces vodka 4 ounces blended whiskey (recommended: Seagram's 7) 8 ounces Triple Sec 8 ounces cola 2 lemons, juiced Instructions: In a large pitcher full of ice, mix together all liquor ingredients. Stir well and serve in a large pilsner glass. Top with a spritz of cola and lemon juice. ","[Tequila, Vodka, Whiskey]" 58400,"Caramelized Onion and White Cheddar Dip with Apples and Dark Bread 4 tablespoons butter 2 large onions, finely chopped 1 bay leaf, fresh or dried 1 teaspoon dried thyme or poultry seasoning Salt and pepper 3 green apples 1/2 lemon, juiced 1 small, round loaf crusty pumpernickel bread, cut into bite-size cubes, 1 pound 3 tablespoons all-purpose flour 2/3 cup dry white wine 2 cups half-and-half 1/2 teaspoon freshly grated nutmeg A pinch or 2 of ground cloves 2 1/2 cups shredded sharp white Cheddar Instructions: Heat a heavy bottomed medium pot or deep skillet over medium heat. Melt butter in pot and add onions, raising heat slightly. Add bay, thyme, salt and pepper to onions and cook, stirring occasionally, until onions are soft and caramel in color, 20 minutes. While onions cook, slice apples and douse with a little lemon juice to slow browning. Arrange the apples and bread on a board or platter. When onions are soft and sweet, add flour and cook a minute. Whisk in wine, cook a minute then whisk in half-and-half. When the liquid comes up to a bubble, season with nutmeg and cloves and adjust salt and pepper, to taste. Stir in Cheddar and melt then remove from heat and serve in fondue pot or transfer to a small, warmed sauce pot which you can return to the stove top to reheat sauce as necessary. Dip apples and bread in warm cheesy sauce and enjoy. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 58401,"Plantains Foster 1/4 cup unsalted butter 1/4 cup packed golden brown sugar Juice of one orange 2 very ripe plantains, peeled, sliced 1/4 cup dark rum Vanilla ice cream Freshly grated orange peel Instructions: Melt butter in heavy large skillet over medium heat. Add sugar and orange juice and stir until sugar melts. Add plantains and saute until tender and caramelized. Add rum. Using long match, carefully ignite mixture. Cook until flames die out. Serve immediately with vanilla ice cream and sprinkle with orange peel. ","[Rum, Cream Sherry, Port]" 58402,"Pumpkin Bourbon Cheesecake 1 cup finely chopped pecans 1/2 cup all-purpose flour 1/2 cup brown sugar 1/4 cup graham cracker crumbs 2 tablespoons unsalted butter, softened 1 egg yolk 1 1/2 cups pumpkin puree* 1/2 cup brown sugar 2 eggs, beaten 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon kosher salt 1 1/2 pounds deli-style cream cheese 1/2 cup maple syrup 2 tablespoons bourbon whiskey 1/8 cup sour cream Instructions: Topping: 1 cup sour cream 1 teaspoon bourbon whiskey 1 teaspoon sugar For the crust: Preheat oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom and sides with parchment paper. Combine the pecans, flour, brown sugar, graham cracker crumbs, butter, and egg yolk together in a large bowl. Press the mixture evenly onto the bottom of the springform pan. Bake for 10 minutes. Set aside to cool. Turn the oven down to 300 degrees F. For the filling: Combine the pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt in a large mixing bowl. Set aside. Use an electric mixer to beat the cream cheese, maple syrup, and bourbon until smooth. Combine with the sour cream and pumpkin mixture. Pour over the prebaked crust. Bake for 60 to 70 minutes, or until the center shows little to no movement when the pan is tapped. Set aside to cool. Increase oven temperature to 350 degrees F. For the topping: Combine the sour cream, bourbon, and sugar together in a small bowl. Spread over the cooled cheesecake. Bake for 10 minutes. Remove from the oven and let stand for 15 minutes. Refrigerate for 3 hours or until well chilled. Remove from the springform pan and peel away the parchment paper. Slice and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 58403,"Meatless Shepherd's Pie with Horseradish-Cheddar Potatoes 4 medium-large starchy Idaho potatoes, peeled and cut into chunks 2 parsnips, peeled and cut into thick slices Salt 3 tablespoons prepared horseradish 3/4 cup milk 3 to 4 tablespoons chopped chives Freshly ground black pepper 1 1/2 cups super-sharp white Cheddar 1 egg, lightly beaten 1/4 cup extra-virgin olive oil 6 medium portobello mushroom caps, wiped clean, gills scraped, and chopped into bite-sized pieces 2 sprigs fresh rosemary, leaves finely chopped 1 large carrot, peeled and chopped 1 medium-large onion, chopped 4 cloves garlic, chopped 1 small bundle Dinosaur, Tuscan or black kale, stemmed and thinly sliced A few grates nutmeg 1/4 cup Worcestershire sauce 3 cups mushroom stock* or vegetable stock 3 tablespoons butter 2 tablespoons all-purpose flour Instructions: Preheat the broiler and put a rack in the middle of the oven. Arrange individual casseroles or a large casserole dish on a baking sheet and set near the stove. Put the potatoes and the parsnips in a medium pot and cover with water. Bring to a boil, over high heat, then salt the water and cook until the potatoes and parsnips are tender, 15 minutes or so. Drain and return the potatoes and parsnips to the hot pot. Add the horseradish, milk, chives, salt and pepper, to taste, and mash to desired consistency. Stir in 1 cup of the cheese and the egg. Meanwhile, heat a Dutch oven or large skillet over high heat with extra-virgin olive oil (4 turns of the pan). Add the mushrooms, and the rosemary leaves and cook for 10 minutes. Stir in the carrot and onion and season liberally with salt and pepper, to taste. Cook for 5 minutes more, then stir in the garlic and the kale and season with nutmeg. Cook until the kale wilts, about 2 minutes. Stir in the Worcestershire sauce and the stock and bring to a boil. In a small skillet, over low heat, melt the butter, whisk in the flour and cook for 1 minute, then stir it into the sauce to thicken. Transfer the vegetable mixture to the individual flameproof dishes or a large flameproof casserole. Top with the mashed potatoes, sprinkle with the remaining cheese, and brown under the broiler for 2 to 3 minutes. Remove from the oven and serve. ","[Pinot Grigio, Sauvignon Blanc, Chianti, Tempranillo]" 58404,"Artichoke and Spinach Dip 1 1/2 cups half-and-half 8 oz. grated Monterey Jack cheese 8 oz. light cream cheese 1 tsp. garlic powder 1 1/2 tsp. Worcestershire sauce 1/2 tsp. salt Fresh ground pepper to taste 3/4 lb. fresh spinach (stemmed and chopped) 2-14 oz cans of artichoke hearts (rinsed, drained and chopped) 4 green onions, chopped tortilla chips, pita, etc. for dipping Instructions: Bring the cream to a simmer over medium heat and add the Monterey Jack, cream cheese, garlic powder, Worcestershire, salt and fresh pepper. Continuously stir to prevent sticking until the cheeses melt. While slowly stirring, add the spinach, artichoke hearts, and scallions. Stir until mixed and the spinach is wilted. This dip can be served immediately or served chilled. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 58405,"Pulled Mushroom Sliders Olive oil, for the pan 1 cup thinly sliced portobello mushrooms (thin strips) 1/4 cup barbecue sauce
3 slider rolls
1/2 cup shredded cheese
Instructions: Add a little olive oil to a saute pan and set over medium heat. Cook the mushroom strips in the pan until wilted and caramelized, about 5 minutes. Add the barbecue sauce and stir to coat in the sauce. Divide the mushrooms among the slider rolls and top with the shredded cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58406,"Biscotti alla Parmigiana 1 cup all-purpose flour 1 cup softened unsalted butter 1 cup freshly grated Parmesan 1 teaspoon chopped fresh rosemary leaves Pinch sea salt Instructions: In a bowl of a food processor add flour, butter, Parmesan cheese, rosemary and salt. Pulse until crumbly, but sticks together when pressed with fingers. Pour onto a floured pastry board and gather into a ball. Cover it with plastic wrap and allow dough to rest in refrigerator for 1 hour. Preheat oven to 350 degrees F. Remove dough from the refrigerator and allow it to warm slightly, about 10 minutes. Place rested dough on a lightly floured pastry board and roll out to 1/2-inch thickness. Line a baking sheet with a silpat mat or parchment paper. Using a 2-inch cookie cutter, cut out circles and place them on the baking sheet, 1-inch apart. Gather dough scraps into a ball. Roll out leftover dough and cut additional circles. Continue until all the dough is used. If the dough becomes too soft and the butter starts to melt, place it back into the refrigerator to firm up again. Place in oven and bake 8 to 10 minutes or until golden brown. ","[Barolo, Chianti, Barbaresco, Rioja]" 58407,"Pork Tenderloin with Charred Tomato-Jalapeno Salsa Vegetable oil, for grilling 2 medium tomatoes, cored 1 jalapeno pepper 1 small onion wedge, with root end attached 2 tablespoons chopped fresh cilantro, plus sprigs for garnish 1 clove garlic, minced Kosher salt and freshly ground pepper 2 pork tenderloins (about 1 pound each) 1 teaspoon chipotle cl powder Instructions:

1. Prepare a grill for high heat cooking. Brush the grill grate with oil. Grill the tomatoes, jalapeno, and onion, turning frequently, until the vegetables are charred all over. When cool enough to handle, stem and seed the jalapeno (leave the seeds in for a hotter salsa), and trim the root end from the onion. Chop the vegetables with a knife or pulse them briefly in a food processor. Stir in the cilantro, garlic, and salt and pepper to taste.
2. Meanwhile, brush the pork with oil and sprinkle with cl powder, salt, and pepper. Grill the pork, turning occasionally, until an instant-read thermometer inserted into the thickest part of the pork registers 145 degrees F, 20 to 25 minutes. Transfer the pork to a cutting board and let rest 10 minutes. Slice the pork and serve with the salsa. ","[Malbec, Tempranillo, GSM Blend, Barbera]" 58408,"Super Sundae 1/2 cup very hot coffee 1/2 cup sugar 3/4 cup unsweetened, Dutch processed cocoa 1/2 cup light corn syrup 4 ounces semi sweet chocolate, chopped 2 tablespoons unsalted butter 8 ounces semi sweet chocolate 1/2 cup strong, hot coffee 1 cup light corn syrup 1/4 cup plus 2 tablespoons water 1 1/4 cup light corn syrup 3/4 cup plus 1 tablespoon sugar 4 large egg whites Pinch salt Pinch cream of tartar 2 teaspoons vanilla extract 1 vanilla bean 1 1/2 cups milk
   1 1/2 cups heavy cream
   1 cup lightly packed light brown sugar
   7 large egg yolks
   1 teaspoon vanilla extract Instructions: In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth. Place the chocolate and butter in a large, dry bowl set over barley simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving.
   Finely chop the chocolate and put into it in a medium bowl. Add the hot coffee and gently stir with a whisk until smooth and blended. Stir in the corn syrup. In a small saucepan fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees (firm ball). In the meantime, in the completely clean and dry bowl of an electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy. Still working, sprinkle in the tablespoon of sugar and continue to whisk until the whites hold very soft peaks. With the mixer on slow, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla extract. Let fluff set up on a sheet pan and set aside. Split the vanilla bean lengthwise. Scrape out the seeds. Reserve all. Put the seeds, pod halves, milk, cream, and 1 tablespoon sugar in heavy bottomed, medium size saucepan. Bring to a scald over low heat. In the meantime, put the brown sugar, egg yolks and vanilla extract in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up. Return everything to the saucepan and cook while stirring with a wooden spoon. Make sure that you are constantly scraping the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of a spoon. Do not let the custard come to a boil. Strain the custard through a fine sieve. Press out all the liquid in the vanilla beans and nestle the container holding the custard into a large bowl of ice. Let cool, stirring occasionally. Transfer to an ice cream machine and freeze according to manufacturer's instructions. Put the finished ice cream in a storage container and freeze until firm. TO ASSEMBLE: Place ice cream in a bowl of your choice and garnish with hot chocolate sauce. Enjoy. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 58409,"Tiered Chocolate Buttercream Cake 3 1/2 cups all-purpose flour 2 cups good cocoa powder 1 tablespoon baking soda 1/2 teaspoon kosher salt 1 1/2 cups (3 sticks) unsalted butter, at room temperature 1 1/3 cups granulated sugar 1 1/3 cups light brown sugar, packed 4 extra-large eggs, at room temperature 4 teaspoons pure vanilla extract 2 cups buttermilk, at room temperature 1 cup sour cream, at room temperature 1/4 cup brewed coffee Chocolate Buttercream Frosting, recipe follows 1 pound bittersweet chocolate 12 ounces semisweet chocolate 3/4 cup egg whites (4-5 extra-large eggs), at room temperature 1 1/2 cups granulated sugar 1/4 teaspoon cream of tartar 3/4 teaspoon kosher salt 1 1/2 pounds unsalted butter, at room temperature 3 teaspoons pure vanilla extract 3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water 3 tablespoons dark rum, optional Instructions: Preheat the oven to 350 degrees F. Butter one 4 by 3-inch cake pan, one 6 by 3-inch cake pan and one 8 by 3-inch cake pan. Line the bottoms with parchment paper, and butter and flour the pans. Sift the flour, cocoa, baking soda, and salt together in a medium bowl. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended. Divide the batter between the three pans and smooth the tops with a spatula. Bake on the middle rack of the oven as follows: for the 4-inch pan 45 to 50 minutes, or until a toothpick comes out clean; for the 6-inch pan 70 to 75 minutes, or until a toothpick comes out clean; and for the 8-inch pan 85 to 90 minutes, or until a toothpick comes out clean . Cool the cakes in the pans for 10 minutes each on a cooling rack, carefully remove from the pans and allow to finish cooling. Place the 8-inch cake on a serving plate, flat side up. Frost the top and sides of that layer with buttercream. Place the 6-inch cake in the center of the top of the 8- inch cake, flat side up, and frost the top and sides. Place the 4-inch cake in the center of the top of the 6-inch cake, flat side down. Frost the top and sides of that layer with buttercream. Spread any remaining buttercream over the cake evenly. Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature. Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak. Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 58410,"Two Chocolate Frozen Mousse About 1 tablespoon unsalted butter, melted 6 egg yolks 1/4 cup sugar 2 cups heavy cream 3 ounces white chocolate 1 teaspoon instant coffee 3/4 cup chopped chocolate cookies 3 ounces milk chocolate 1 1/2 tablespoons cognac or whisky 2 tablespoons chopped roasted almonds Instructions: With the melted butter, brush 6 (3/4-cup) dariole * cups. Line the bottom of each cup with a circle cut from waxed paper and butter the circles. Arrange the cups on a flat baking tray and set aside. In the large bowl of an electric mixer, using the whisk, whisk together the egg yolks and sugar on high speed until the mixture is pale yellow, almost white, and very thick. Meanwhile, in a saucepan, bring 1 1/2 cups of the cream to a boil. With the mixer on low speed, slowly pour the cream into the egg yolk mixture and continue to whisk until completely incorporated. Divide into 2 equal portions, and refrigerate, covered, until needed. In a clean bowl, with a clean whisk, whip the remaining 1/2 cup cream to soft peaks. Refrigerate, covered, until needed. When ready to use, whisk slightly to return to the soft peak stage. Melt the white chocolate in the top of a double boiler or small heat-proof bowl placed over very lightly simmering water. Turn off the heat when the chocolate is almost melted and let the bowl sit over the water to finish melting. Stir occasionally. In a small saucepan, bring 1 of the egg yolk mixtures just to a boil, stirring all the while. Strain into a clean bowl of the mixer. With a rubber spatula, scrape in the melted white chocolate, add the instant coffee, and with the whisk, whisk until the bottom of the bowl feels cool to the touch. Alternately, you can place the mixture in a bowl over ice water and whisk until cooled to cool the mixture faster. Refrigerate, covered, for about 30 minutes. Remove from the refrigerator and fold in about 1/2 of the softly whipped cream. For easier pouring, transfer to a pitcher and divide among the prepared cups. Place in the freezer for at least 1 hour. Melt the milk chocolate in the top of a double boiler or small heat-proof bowl placed over very lightly simmering water. Turn off the heat when the chocolate is almost melted and let the bowl sit over the water to finish melting. Stir occasionally. In a small saucepan, bring 1 of the egg yolk mixtures just to a boil, stirring all the while. Strain into a clean bowl of the mixer. With a rubber spatula, scrape in the melted white chocolate, add the instant coffee, and with the whisk, whisk until the bottom of the bowl feels cool to the touch. Alternately, you can place the mixture in a bowl over ice water and whisk until cooled to cool the mixture faster. Refrigerate, covered, for about 30 minutes. Remove from the refrigerator and fold in about 1/2 of the softly whipped cream. For easier pouring, transfer to a pitcher and divide among the prepared cups. Remove the frozen white chocolate mousse from the freezer. Top with some of the chopped cookies. Top with the milk chocolate mixture. Return to the freezer and freeze for at least 3 more hours. This can be made several days in advance. When ready to serve, remove the tray from the freezer and run a sharp knife around the mousse, as close to the sides of the cup as possible. Turn the cups upside down onto a flat surface, tap the tops a few times, and unmold. Remove the waxed paper circles. *Dariole cups can usually be purchased in shops that carry gourmet kitchen equipment. However, if not available, you can use large demitasse cups, coffee cups, or water glasses. ","[Chardonnay, Pinot Grigio, Riesling, Gewrztraminer]" 58411,"Boulet 3 cups plus 2 tablespoons canola oil 1 small green bell pepper, diced 1 small red bell pepper, diced 1 small yellow bell pepper, diced 1 small yellow onion, diced 2 tablespoons minced garlic 2 tablespoons adobo seasoning 1/2 teaspoon all-purpose seasoning, such as Badia Complete Seasoning 2 to 3 tablespoons Simple Epis, recipe follows 1 1/2 pounds ground beef 1 cup breadcrumbs (or soak 2 slices of white bread in water or milk and strain) 1/2 cup all-purpose flour 2 tablespoons grated Parmesan 1 tablespoon ketchup 1 teaspoon yellow mustard 1 teaspoon freshly ground black pepper Fried plantains, for serving, optional Sliced scallions, for serving 1/4 cup white distilled vinegar 1/4 cup olive oil 2 tablespoons lime juice 6 to 8 cloves garlic 1/2 green bell pepper, quartered 1/2 red bell pepper, quartered 1/2 yellow bell pepper, quartered 1/2 onion, quartered 1 cup parsley, coarsely chopped 2 scallions, coarsely chopped 1 Scotch bonnet cl, stemmed 2 whole cloves 1 tablespoon garlic powder 1 tablespoon adobo seasoning 1 tablespoon chicken bouillon powder Instructions: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the green bell pepper, red bell pepper, yellow bell pepper and onion and cook, stirring, for 2 minutes. Add the garlic and cook until the vegetables soften, 1 to 2 minutes longer. Mix in the adobo seasoning, all-purpose seasoning and the epis. Spread the mixture out on a sheet pan and put in the refrigerator to cool. In a large bowl, combine the ground beef, cooled bell pepper and onion mixture, breadcrumbs, flour, Parmesan, ketchup, mustard and black pepper. Use your hands or a wooden spoon to fold in all the ingredients thoroughly. Roll the mixture into the desired size balls. Heat the remaining 3 cups oil in a large deep skillet over medium-high heat until very hot. Working in batches, fry the meatballs until browned and cooked through and an instant-read thermometer inserted into the center of a meatball registers 145 degrees F. Place on a wire rack set over a baking sheet to drain. Serve the meatballs with fried plantains if using and garnish with scallion. Combine all the epis ingredients in a blender or food processor. Pulse until roughly chopped. Keep refrigerated and use for your seasoning needs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 58412,"The Best Stuffing 1 stick (8 tablespoons) unsalted butter, plus more for greasing 1 tablespoon olive oil 1 pound sweet Italian sausage, casings removed 1/2 cup dry white wine 1 pound assorted wild mushrooms, trimmed and sliced Kosher salt and freshly ground black pepper 3 stalks celery, diced, plus leaves for garnish (optional) 1 large yellow onion, diced 5 sage leaves, minced (about 2 tablespoons) 5 sprigs thyme leaves, minced (about 2 tablespoons) 4 cups turkey or chicken broth 2 large eggs 1/4 cup flat-leaf parsley leaves, chopped 16 cups cubed stale white bread (see Cook's Note) Instructions: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish. Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally with a wooden spoon and breaking up any clumps, until browned, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.
   Add the wine to the skillet and cook until almost all the liquid has evaporated, scraping up any browned bits, about 2 minutes. Add 1 tablespoon of the butter to the skillet, and then add the mushrooms. Season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until the mushrooms brown and have cooked down to about half their original volume, about 5 minutes. Transfer the mushrooms with a slotted spoon to the bowl with the sausage.
   Melt the remaining 7 tablespoons butter in the skillet. Then add the celery, onions, sage and thyme and cook until softened, about 5 minutes. Add the broth and bring to a simmer.
   Beat the eggs and parsley in another large bowl. Add the bread cubes and toss. Add the reserved sausage and mushrooms and toss together. Pour in the vegetables and broth and toss again until evenly coated. Transfer the mixture to the prepared baking dish and cover with foil. Bake for 30 minutes. Then uncover and continue to bake until golden, about 30 minutes more. Garnish with celery leaves if using.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58413,"Lemon Yogurt Berry Swirl with Homemade Granola 4 cups oats (NOT quick-cook or instant) 11/2 cups whole almonds, shelled, but skin still on 1/2 cup flax seeds 1/2 cup light brown sugar 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 cup neutral cooking oil (canola) 1/4 cup honey 1 teaspoon vanilla extract 1 1/2 cups raisins or dried cranberries 1 cup diced dried apricots 1/2 cup dried banana slices 3 cups mixed berries (any combination strawberries, blueberries, raspberries, blackberries) frozen 1/4 cup confectioners' sugar 1 lemon, juiced 1 1/2 cups lowfat vanilla yogurt 1/2 teaspoon lemon zest 1 tablespoon lemon juice Instructions: For the granola: Preheat oven to 300 degrees F. Mix oats, almonds, flax seeds, brown sugar, salt and cinnamon in a bowl. In a saucepan warm the oil and honey. Whisk in the vanilla extract. Pour the honey, oil, vanilla mixture over the oat mixture and mix gently, but well. Mix with spatula and eventually your hands. Spread out onto a sheet pan and bake for 40 minutes (stir after the first 20). Cool and break up any clumps. Mix in dried fruit.
   Yield: about 9 cups For the berry swirl: Add berries, lemon juice and confectioners' sugar in a pan over medium heat. Cook until the berries break down and mixture becomes syrupy, 10 to 12 minutes. Set aside to cool. For the lemon yogurt: Combine the yogurt, zest and juice in a mixing bowl and stir. To serve, set up glasses and layer with granola, yogurt and berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 58414,"Shortcut Cranberry Sauce Two 14-ounce cans whole-berry cranberry sauce 2 tablespoons maple syrup
1 large orange, zested and juiced, plus extra orange zest, for garnish Fresh thyme sprigs, for garnish
Instructions: Combine the cranberry sauce, maple syrup and orange zest and juice in a bowl, then stir to combine. Transfer to a serving dish and garnish with the thyme sprigs and extra zest. ","[Riesling, Gewrztraminer, Pinot Grigio]" 58415,"Maple Pecan Pie Perfect Pie Crust 1/2 cup light corn syrup 1/4 cup good honey 1/4 cup pure maple syrup 4 tablespoons (1/2 stick) unsalted butter, melted 3 extra-large eggs, lightly beaten 1 tablespoon bourbon, such as Maker's Mark 1/2 teaspoon pure vanilla extract 1/2 teaspoon grated orange zest 1/2 teaspoon kosher salt 2 1/2 cups whole pecan halves (9 ounces) Instructions: Preheat the oven to 350 degrees F. Line a 9-inch pie pan with the pie crust. Place it on a sheet pan. In a large bowl, whisk together the corn syrup, honey, maple syrup, butter, eggs, bourbon, vanilla, orange zest and salt. Stir in the pecans and pour into the unbaked pie shell. Bake for 50 to 55 minutes, until the center is just set. Set aside to cool, and serve. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 58416,"Root Vegetable Soup 1 medium onion 1 large carrot 1 small celeriac 1 medium Yukon gold potato 1 medium bulb fennel, fronds reserved 1 medium turnip 5 Jerusalem artichokes 1/4 cup extra-virgin olive oil, more for drizzling 8 cups chicken stock Ground cl powder Instructions: Cut the onion, carrot, celeriac, potato, fennel, turnip, and artichokes into medium to large chunks. Heat the olive oil in a large soup pot. Add the onion and cook until softened but not browned, about 5 minutes. Add the carrot, and cook for 5 minutes, and then add the remaining vegetables at 5 minute intervals, adjusting the heat as necessary so the vegetables don't brown. When all the vegetables are soft, add the chicken stock. Bring to a boil, reduce the heat, and simmer for 5 to 10 minutes, or until the soup has come together; it should have a thick consistency. Garnish each bowl with the cl powder and more olive oil. 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, Pinot Grigio, Sauvignon Blanc, Riesling]" 58417,"Sandra's No-Bake Fruit and Cheesecake Parfaits 1 cup boiling water 1 package (4-serving size) lime gelatin mix (recommended: JELL-O brand) 1 kiwi 1 large banana 1 package instant cheesecake pudding (recommended: JELL-O brand) 1 1/2 cups cold milk Graham cracker crumbs Instructions: Add 1 package lime gelatin to boiling water. Whisk together and pour into 4 glasses. Cut the skin off the kiwi and slice. Peel and slice banana. Add 3 slices each of kiwi and banana per glass. Place parfaits into cooler or refrigerator to set up for about 2 hours. Whisk together instant cheesecake pudding mix and milk. Transfer to a piping bag or plastic bag. Pipe on top of parfaits. Garnish with graham cracker crumbs. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 58418,"Zucchini and Cherry Pepper Pickles 2 zucchini, halved and sliced 1/4 inch thick 6 small fresh cherry peppers, sliced 1 large carrot, sliced 1 stalk celery, sliced Kosher salt 1 1/2 cups rice vinegar 1/4 cup sugar 5 sprigs thyme 4 cloves garlic, halved 4 teaspoons coriander seeds 1/2 teaspoon black peppercorns 2 whole cloves Instructions: Toss the zucchini, cherry peppers, carrot and celery with 1 tablespoon salt in a colander. Let drain 30 minutes, then pat dry with paper towels. Transfer to a bowl. Bring 1 1/2 cups water, the vinegar, sugar, 2 tablespoons salt, the thyme sprigs, garlic, coriander seeds, peppercorns and cloves to a simmer in a medium saucepan and cook 5 minutes. Pour over the zucchini mixture; let cool. Discard the thyme sprigs. Refrigerate overnight or up to 2 weeks. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 58419,"Fennel Slaw Salad 1 palmful (2 tablespoons) golden raisins 1 Navel orange, juiced 2 to 3 tablespoons hot water 2 bulbs fresh fennel, trimmed of tops and fronds, cored and thinly sliced lengthwise 1 medium head raddichio, shredded 4 scallions, thinly sliced on an angle 1 handful flat-leaf parsley leaves, chopped 1 handful (3 tablespoons) pine nuts, toasted 2 tablespoons balsamic vinegar 3 tablespoons (3 turns around the bowl in a slow stream) extra-virgin olive oil, to coat Coarse salt and black pepper Instructions: Place raisins in a small dish cover with the juice of the orange and 2 to 3 tablespoons hot water. Plump and soften the raisins for 5 minutes. Combine fennel, raddichio, scallions, and parsley in a bowl. Add plumped raisins in juice and the pine nuts to the salad and toss with balsamic vinegar and extra-virgin olive oil to lightly coat the slaw. Season salad with coarse salt and pepper, to your taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 58420,"Cold-Day Corn Chowder 3 tablespoons unsalted butter 4 slices thick-cut bacon, chopped 1 medium onion, finely chopped 1 small yellow bell pepper, finely chopped 2 stalks celery, finely chopped Kosher salt and freshly ground pepper 3 tablespoons all-purpose flour 1 tablespoon chopped fresh thyme 2 bay leaves 6 cups low-sodium chicken broth 1 large russet potato (about 12 ounces), peeled and cut into 1/2-inch chunks 1 cup half-and-half or heavy cream 4 cups fresh corn kernels (from about 6 ears fresh corn) or frozen corn (thawed and drained) Instructions: Melt 2 tablespoons butter in a medium Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 6 minutes. Transfer to paper towels to drain. Drain or spoon off all but 3 tablespoons of the fat in the pot. Add the onion, bell pepper and celery and cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes. Season with salt and pepper and add the flour, thyme and bay leaves. Stir the flour into the vegetables to make a paste and coat them evenly. Cook a minute or two to get rid of the raw flour flavor. Add the chicken broth and bring to a simmer. Cover and cook until the vegetables are tender, 15 minutes. Uncover the pot and add the potato, half-and-half and all but 1/2 cup of the corn. Simmer, uncovered, until the potato is very tender but not yet falling apart, 10 to 12 minutes.
Meanwhile, melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the reserved ? cup corn and cook, stirring, until warmed through, 6 to 8 minutes.
Discard the bay leaves from the soup. Puree about 1 cup of the soup in a food processor or blender and stir it back into the soup. Ladle the soup into bowls and garnish with the cooked bacon and buttered corn kernels. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58421,"Pan-Fried Sea Bass with Roasted Red Pepper Sauce and Broccoli Puree 2 red peppers 2 tablespoons olive oil 1 shallot, minced 3 tablespoons white wine 6 tablespoons chicken stock Lemon juice, to taste Salt and freshly ground black pepper 1 head broccoli, about 14 ounces/390 g 1 leek, washed and trimmed Salt and freshly ground black pepper 1 tablespoon butter, plus more to taste Zest and juice of 1 lemon, to taste 4 fillets sea bass, about 4 ounces/110 g each Salt and freshly ground black pepper 1 tablespoon butter 1 tablespoon olive oil Instructions: To prepare the roasted red pepper sauce: Preheat the oven to 400 degrees F. Set the peppers on a baking sheet and roast until the flesh is soft and the skin puckered, 35 to 45 minutes. Remove the peppers from the oven and put them in a bowl covered with plastic wrap. Set aside for 10 minutes to sweat. Remove the wrap, peel and seed the peppers. Cut the flesh into pieces and set aside. Heat the oil in a saute pan. Add the shallot and cook until soft. Deglaze with white wine and cook 1 minute. Add the stock and the cooked red pepper. Cook 5 minutes. Cool slightly, and puree in the blender. Season with lemon juice, salt, and pepper, and transfer to a small saucepan to reheat in a few minutes. To make the broccoli puree: Bring a pot of water to a boil. Cut the florets off the broccoli stem in even sizes. Peel the stem and thinly slice. Slice the leek into rings and rinse well. Salt the boiling water, as for pasta, and add the broccoli and leek. Cook until very tender, about 10 minutes. Drain. Drop in the butter and puree with an immersion blender. Taste and adjust the salt. Add pepper, lemon juice and lemon zest, to taste. Serve the broccoli puree hot as a bed for fish. To prepare the fish: Season the filets with salt and pepper. Heat the butter and oil in a skillet. Fry on both sides until golden and cooked through, about 4 minutes per side. Serve on a bed of broccoli puree with red pepper sauce alongside. For the plate: Add a spoonful of broccoli puree to a plate and top it with the fish. Swirl the red pepper sauce around the plate and enjoy! ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 58422,"Screaming Spice Cookies 2 cups all-purpose flour, plus additional for rolling out dough 1/4 teaspoons baking soda 1 tablespoon pumpkin pie spice 1/2 teaspoon fine salt 3/4 cup unsalted butter, slightly softened 1/3 cup granulated sugar 1/3 cup light brown sugar 1 large egg 2 teaspoons pure vanilla extract Hard candies, try yellow, red, black, (Jolly Ranchers preferred) 1/4 cup water 3 tablespoons egg white powder 3/4 teaspoon orange extract 1 1/2 to 2 cups confectioners' sugar Instructions: For the cookies: Whisk the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl.
Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add the sugars, and continue beating until light, about 3 minutes. Add egg and vanilla extract, beating until smooth. Gradually add the dry ingredients while mixing slowly to make a smooth dough. Divide dough in half and press each half into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour. Transfer 1 disk of dough to a floured work surface and roll about 1/4-inch thick. Cut into cookies with a pinched tuna can (see below). Transfer cookies with an offset spatula to a nonstick or silicon lined baking sheet.
Cut out eyes and a mouth with a pastry tip, fat straw, or a knife. Press the lollipop sticks into the narrow end of each cookie, if using. Repeat with remaining dough. Press excess dough together, roll and cut into cookies. Refrigerate cookies for at least 30 minutes.
Evenly space the racks in the oven and preheat to 350 degrees F. Put the candies in a small plastic bag and hit with a rolling pin to break into little pieces.
Bake the cookies just until they are set, about 20 minutes. Remove baking sheets from the oven and carefully sprinkle the broken candies into the eyes and mouth of the cookies. Continue to cook until the candy liquefies, about 3 minutes more. Cool cookies on pan for 10 minutes before removing from the pan. Cool cookies on a rack.
For the icing: Whisk the water, egg white powder and orange extract in a medium bowl until foamy but smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. Spread a layer of icing over the entire surface of the cookies with the back of a teaspoon. Let rest until the icing sets, about 30 minutes. Serve or store in a covered container for up to 3 days.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 58423,"Hong Kong-Style Condensed Milk Toast 4 slices Chinese square white milk bread, about 4 1/2 inches square by 1/2 inch thick (see Cook's Note) 2 tablespoons creamy peanut butter 2 tablespoons sweetened condensed milk, plus more for drizzling Canola or vegetable oil, for frying 2 large eggs 2 tablespoons unsalted butter, at room temperature Instructions: Lay the milk bread slices side by side on a cutting board. Spread 1 tablespoon of the peanut butter on each of 2 slices, reaching all the way to the edges. Spread 1 tablespoon of the sweetened condensed milk on each of the remaining 2 slices, reaching all the way to the edges. Sandwich each peanut butter slice with a sweetened condensed milk slice, filling-side in. Using a serrated knife, carefully trim the slightest edge of the crusts to make an even square. Meanwhile, fill a medium saucepan with 1 inch of oil. Heat over medium heat until it registers 350 degrees F on a deep-frying thermometer. Prepare a large paper towel-lined plate. Whisk the eggs in a shallow dish until well beaten. Submerge one of the sandwiches in the egg, turning until all sides are fully coated. Set aside on a clean plate. Repeat with the remaining sandwich. The egg should be mostly absorbed. When the oil is ready, carefully transfer one of the sandwiches to the pan and fry until golden brown on the bottom, about 2 minutes. Flip and fry until the other side is golden brown, about 90 seconds more. Transfer the sandwich to the prepared plate with a large slotted spoon and allow it cool slightly and the excess oil to drain off, about 30 seconds. Transfer to a serving plate and top with 1 tablespoon of the butter. Drizzle with additional condensed milk. Enjoy while warm. Repeat with the remaining sandwich and butter. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 58424,"Chocolate-Hazelnut Ice Cream Cupcakes 1/2 cup blanched hazelnuts, plus chopped nuts for topping 3/4 cup packed sweetened shredded coconut 1 cup crispy rice cereal 1/4 cup sweetened condensed milk Cooking spray, for the pan 1 pint coconut or vanilla ice cream, slightly softened 2 pints chocolate ice cream Instructions: Preheat the oven to 400 degrees F. Spread the whole hazelnuts and coconut on a baking sheet and toast until deep golden, 8 to 10 minutes. Let cool, then transfer to a food processor. Add the cereal and condensed milk and pulse until the mixture is finely ground. Lightly spray 6 muffin-tin cups with cooking spray. Divide the coconut mixture among the cups. Wet your fingers, then press the coconut mixture into the bottom and up the side of each cup. Freeze until firm, at least 20 minutes. Remove the muffin pan from the freezer. Fill the crusts with coconut ice cream, smoothing the tops. Freeze until firm, about 40 minutes. Top each ice cream cupcake with a scoop of chocolate ice cream (make the scoop flat on the bottom so it sits on top of the coconut ice cream). Serve immediately or cover and freeze for up to 2 days. To unmold, run an offset spatula around the edge of each cup, then pry out the cupcakes. Top with chopped hazelnuts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 58425,"Rao's Famous Lemon Chicken (Pollo al Limone) Two 2 1/2- to 3-pound broiling chickens, halved 1/4 cup chopped Italian parsley Lemon Sauce (recipe follows) 2 cups fresh lemon juice 1 cup olive oil 1 tablespoon red wine vinegar 1 1/2 teaspoons minced garlic 1/2 teaspoon dried oregano Salt and pepper to taste Instructions: To attain maximum heat, preheat broiler for at least 15 minutes before using.
Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork.
Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces).
Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches.
Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute.
Remove from broiler and portion each chicken into each of 6 warm serving plates.
Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.
Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.
","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 58426,"Deep Powder Punch 1-ounce vodka 1/2-ounce brandy 1/2-ounce creme de cacao 1/2-ounce white creme de menthe 1 tablespoon coconut cream 2 ounces cream Instructions: Pour all ingredients and 1 large scoop of ice in blender. Blend and serve in Hurricane glass. ","[Cream Sherry, Tawny Port, Madeira]" 58427,"Sunny's Easy Bacon 'n' Egg Breakfast Pizza 4 ounces pizza dough (1/4 of a 1-pound pizza dough ball) 2 strips crispy cooked bacon 1/3 cup marinara, pizza or arrabbiata sauce
2 tablespoons sambal oelek or harissa
2 tablespoons maple or sugar cane syrup
1 cup shredded cheese (mozzarella, Monterey Jack, Cheddar, Swiss, etc.)
2 large eggs, at room temperature
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 450 degrees F or prepare the grill for indirect cooking at 450 degrees F. If using a pizza stone, position it on the center rack in the oven. Flatten and form the pizza dough into a circle and place in an ovenproof nonstick pan. Bake or cook on the grill or put the dough directly on the grill grates over indirect heat. Cook until the dough becomes rigid and slightly golden, about 10 minutes. Remove and set aside. Break up the bacon into small bite-size pieces into a small bowl. Mix in the marinara sauce, sambal and maple syrup. Add the sauce to the partially baked pizza round, then add the cheese, making a bit of a well in the center. Crack and add the eggs to the well. Place back on the grill over the indirect heat or in the oven and cook until the eggs are set, about 10 minutes. Remove the pan from the grill or oven and season the yolks with fresh black pepper and a pinch of salt. Remove the pizza from the pan, slice into four pieces and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 58428,"Cheese on a Stick Vegetable oil, for frying 2 cups pancake mix 1 cup yellow cornmeal 1 large egg Two 8-ounce blocks mozzarella, cut into 1/2-by-3-inch pieces Marinara sauce, warmed, for serving Instructions: Heat 2 inches of oil in a wide heavy-bottomed pot to 350 degrees F. Meanwhile, combine the pancake mix, cornmeal and egg in a large bowl. Add 3 cups of water and stir until a thick batter forms. The batter should be thick but pourable; thin with a little more water if needed. Pour the batter into a glass tall enough to completely immerse the length of the cheese. Skewer each piece of cheese on a bamboo or wooden chopstick. To fry: In batches of three, dip the skewered cheese into the batter, ensuring each piece is covered completely. Slowly lower the cheese into the hot oil. Very quickly, flip the cheese over so all parts of the batter have a chance to set and begin cooking. Cook, flipping frequently, until golden and crisp, 1 to 2 minutes. Remove to a paper towel-lined plate and repeat with the remaining ingredients. Serve warm with warm marinara sauce on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 58429,"Caipirinha 1 teaspoon raw sugar 1/2 lime, sliced into chunks Crushed ice Cachaca (Brazilian liquor made of sugar cane) Instructions: Add the sugar and limes to a cocktail shaker and smash a few times with a muddler. Fill a highball glass with the crushed ice. Fill the glass with cachaca, leaving 1 inch from the top. Pour the glass into the cocktail shaker, and shake really well. Move the cocktail back into the glass, pull out a straw and enjoy the buzz. ","[Cacha?a, Rum]" 58430,"Fleur de Sel Chocolate Chip Blondies 2 sticks unsalted butter, softened, plus more for pan 1 cup packed brown sugar 1/2 cup granulated sugar 2 1/3 cup all-purpose flour 1 1/4 teaspoon baking soda Pinch fine sea salt, if desired 2 large eggs 2 teaspoons pure vanilla extract 3 cups semisweet chocolate chips 1 to 1 1/2 tablespoons fleur de sel Instructions: Preheat your oven to 375 degrees F. Grease a 9 by 13-inch jelly roll pan with softened butter or cooking spray. Beat your butter in the bowl of a stand mixer until it is light and fluffy, about 2 minutes. Add the brown and granulated sugars a little bit at a time, pouring them in on the side of the bowl. While you're adding your sugars, stop the mixer occasionally and scrape the sides and bottom of the bowl to make sure that everything is fully mixed. Cream the butter and sugar mixture until it is light and fluffy, about 8 minutes. (Creaming creates air pockets in the dough, and therefore these blondies have a light and delicate texture.) Whisk your flour, baking soda and sea salt, if using, in a bowl. (Add the salt only if desired because there is plenty on top of the finished brownies.) Add your eggs 1 at a time, adding the second only after the first is fully incorporated. Once the second egg is fully incorporated, add your vanilla. Turn your mixer down to low speed and slowly add the flour mixture. Once the dry ingredients are fully incorporated into the wet ingredients, add in all those chocolate chips. Your machine will seem to be struggling to mix in the chocolate chips because there are so many of them, but don't turn it up, leave it on low and allow it to fully mix the chips in. Spread your cookie dough into the prepared jelly roll. Evenly sprinkle the top of the dough with the fleur de sel. Pop the blondies in the oven until they are golden brown on top and not wobbly in the center, 30 to 35 minutes. Allow the blondies to cool in the pan on a wire rack or on a dishtowel on your counter. Cut the blondies, still in the pan, with a sharp knife into bars, about 48 pieces. Remove with a spatula and serve. (Store any leftovers in an airtight container for up to 1 week, but they will not last that long!) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 58431,"The Modern Cafe - Modern Fish Cakes 1 pound chopped salmon 1/2 pound chopped haddock 2 bell peppers, any color that are hot or not from a local garden 1 cup stale bread, which has been soaked in enough cream to make it a thick paste 1/4 cup chopped dill, or any fresh herb that you enjoy 1/4 cup chopped scallions 2 tablespoons freshly chopped ginger 1 teaspoon chili flakes 2 lemons, finely zested 1/4 cup thinly sliced red onions 1/4 cup thinly sliced young and tender celery stalk Salt and freshly ground black pepper Semolina or fine bread crumbs, for coating Olive oil, for frying Instructions: Combine the above ingredients, except the bread crumbs and olive oil, in a bowl and form patties that are 1-inch thick and 4 inches in diameter. Lightly coat in semolina or fine bread crumbs and fry in butter or olive oil on medium heat for four minutes on each side. It is extremely important to take any liberties that you deem necessary or that will please your friends and family. We were serving ours with a ginger and beet puree and some beautiful watercress dressed in lemon oil. You may do as you please. A green salad and sweet corn salsa, French fries and green olive tartar, rose or beer. 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]" 58432,"Boiled Cabbage 4 slices thick-cut bacon (about 4 ounces), coarsely chopped 4 tablespoons unsalted butter 1 1/2 cups low-sodium chicken broth Pinch freshly grated nutmeg Kosher salt and freshly ground black pepper 1 medium head savoy cabbage (about 2 1/2 pounds), cored and chopped into 1- to 2-inch pieces Instructions: Scatter the bacon in a large Dutch oven and cook over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate using a slotted spoon and set aside. Remove all but about 1 tablespoon of the bacon fat from the pot and add 2 tablespoons of the butter. When the butter has melted, add the broth, nutmeg, 1/2 teaspoon salt and a generous amount of pepper. Simmer for about 2 minutes to blend the flavors.
Add the cabbage, bring the liquid back to a simmer over low heat and cover the pot. Cook, stirring occasionally, until the cabbage is very tender, about 20 minutes. Season with salt and pepper, if needed. Melt the remaining 2 tablespoons butter in a microwave or a small pot and drizzle over the cabbage. Just before serving, top with the reserved bacon.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 58433,"Sauteed Corn and Green Peppers 1 tablespoon vegetable oil 2 cups frozen corn kernels (or fresh if in season), thawed in the refrigerator 1 green bell pepper, halved, stem, seeds, and ribs removed, and cut into 1/4-inch dice Pinch red pepper flakes Salt and freshly ground black pepper Instructions: In a non-stick skillet, heat the oil over moderately high heat until it is hot but not smoking Add corn and pepper dice and saute, stirring, until tender but still crunchy, about 3 minutes. Stir in red pepper flakes and cook 15 more seconds. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 58434,"Witches Fingers 1 cup water 6 tablespoons unsalted butter 1 teaspoon sugar 1/4 teaspoon fine salt 1 cup all-purpose flour 4 large eggs Pinch cayenne 1 tablespoon Dijon mustard 1 cup grated Cheddar, (about 4 ounces) 1 large egg yolk Whole unblanched almonds Kosher salt Instructions: Position a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper. Put the water, butter, sugar, and salt in a medium saucepan. Bring to a boil over medium heat, whisking until the butter and sugar melts. Remove pan from the heat and sift the flour into the pan. Stir the dough together with a wooden spoon. Return to the heat and stir constantly until pulls away from the sides of the pan and is slightly shiny, about 3 minutes. Transfer the dough to a medium bowl, and beat until cooled, about 2 minutes. Add the cayenne, and whole eggs, 1 at a time, incorporating each 1 thoroughly before adding the next. Mix in the mustard and cheese. Put 1/4-inch plain tip in a pastry bag, and spoon the dough into the bag. Pipe 3 1/2-inch long thin finger-like shapes onto prepared pans. Beat the egg yolk with a tablespoon of water and dab or brush the tops of each witches' finger with it. Lay an almond on the end of each witches finger so that it looks like a nail, sprinkle fingers with kosher salt. Bake for 15 minutes, then reduce the temperature to 350 degrees F. Continue baking until the fingers are golden brown and slightly crisp, about 5 minutes more. Cool on a rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58435,"\Everything\ Pigs in a Blanket 3 teaspoons poppy seeds 2 teaspoons dried minced garlic 2 teaspoons dried minced onion 2 teaspoons sesame seeds 2 cups all-purpose flour, plus more for kneading 1 teaspoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda Fine salt 4 tablespoons cold unsalted butter, cut into small cubes 2/3 cup whole milk 30 mini cocktail hot dogs, or about 10 regular hot dogs, cut into thirds 1 egg, lightly beaten Spicy brown mustard, for serving Instructions: Preheat the oven to 375 degrees F. Mix together the poppy seeds, garlic, onion and sesame seeds in a small bowl; set aside. Whisk together the flour, sugar, baking powder, baking soda and 3/4 teaspoon salt in a medium bowl. Add the butter and work it into the flour mixture with your fingers until the butter is broken down into very small pea-size pieces. Make a well in the center and pour in the milk. Using a fork, stir the dry ingredients into the wet. Once the dough comes together, knead it gently a couple of times on a well-floured surface. Roll out the dough to a little thinner than 1/8 inch. Cut as many 1 1/2-by-3-inch rectangles as you can. (You should get at least 30 pieces.) Place a mini hot dog onto each rectangle and roll it up, making sure the short ends overlap; seal and arrange seam-side down 2-inches apart on a baking sheet. Brush each dough-wrapped hot dog with the egg and top with 2 generous pinches of the topping. Bake in the oven until golden brown, 17 to 20 minutes. Serve with mustard on the side, for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58436,"Spicy Baked Chickpeas 2 (15-ounce) cans chickpeas 2 tablespoons olive oil 1 teaspoon Spanish smoked paprika 1 teaspoon ground cumin Pinch cayenne pepper, or to taste Kosher salt Instructions: Preheat the oven to 400 degrees F. Rinse and drain the chickpeas and dry by rolling them around in a kitchen towel. Combine the oil, paprika cumin, cayenne and salt in a large bowl. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl. ","[Syrah, Tempranillo, Garnacha, Barbera]" 58437,"Albacore Tuna with Celery and Walnuts 4 ounces premium tuna, such as Ortiz, drained 2 tablespoons chopped capers 2 tablespoons very finely diced celery 2 tablespoons chopped toasted walnuts 2 teaspoons olive oil 1 tablespoon red wine vinegar 1 teaspoon finely minced nicoise olives 1 teaspoon finely minced fresh parsley 1/2 teaspoon lemon juice
Kosher salt and freshly cracked black pepper 12 butter crackers, such as Ritz Instructions: Combine the tuna, capers, celery, walnuts, olive oil, vinegar, olives, parsley and lemon juice in a medium bowl and season with salt and pepper. Top the crackers with the tuna mixture and serve. From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 58438,"Spiced Mushroom Risotto 4 cups vegetable stock 7 tablespoons butter 1 small onion, finely chopped 1/4 cup dried curry leaves 1 tablespoon garam masala 1 teaspoon cardamom seeds 1 teaspoon brown mustard seeds 5 whole star anise 2 cups thinly sliced mushrooms, a combination of oyster, shiitake and portobellos 1 cup arborio rice 1/2 cup dry white wine Salt Parmigiano-Reggiano shavings, for serving Crushed dried chilies, for serving Instructions: Bring the vegetable stock to a simmer in a saucepan over medium heat. Turn to low and keep hot. Melt 4 tablespoons butter in a large saucepan. When it begins to foam, add the onions and cook until soft, about 3 minutes. Add the dried curry leaves, garam masala, cardamom pods, mustard seeds and star anise, and continue to cook for 1 minute. Stir in the mushrooms and cook until they begin to caramelize, about 5 minutes. Add the rice, stirring so it is well coated with the butter, and then add the wine, stirring constantly as it is absorbed into the rice. Begin to add the hot stock a little at a time and continue to stir constantly as it is absorbed into the rice. The rice is done when it is tender and creamy in consistency, about 30 minutes. Turn off the heat and stir in the remaining 3 tablespoons butter and season with salt. Spoon the risotto into wide, shallow bowls and garnish with Parmigiano-Reggiano shavings and a scattering of dried chilies. ","[Chardonnay, Pinot Gris, Riesling, Gavi]" 58439,"Spicy Chorizo Pockets 2 teaspoons vegetable oil, plus more for brushing 2 links fresh chorizo (about 6 ounces), casings removed 1/2 teaspoon ground cumin 1/4 cup fresh corn kernels, or frozen corn, thawed 2 tablespoons chopped pickled jalapenos 3/4 cup grated monterey jack cheese (about 2 ounces) 2 scallions, chopped All-purpose flour, for dusting 1 11-ounce tube refrigerated French bread dough 1 large egg Instructions: Heat the vegetable oil in a medium skillet over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the corn and jalapenos and cook, stirring, until the corn is tender, about 2 minutes; let cool completely. Stir in the cheese and scallions. Squeeze the mixture together with your hands to make it compact. Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. Step-by-step directions. Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes. ","[Rioja, Tempranillo, Garnacha, Barbera]" 58440,"Brown Butter Chocolate Chip Cookies 3 sticks (12 ounces) unsalted butter, at room temperature 3 cups minus 2 tablespoons all-purpose flour 2 tablespoons cornstarch
2 teaspoons fine sea salt
1 teaspoon baking powder
1 teaspoon baking soda
3 ounces unsweetened chocolate, grated on the small holes of a box grater or with a rasp grater (freeze the chocolate before grating)
1 1/2 cups packed light brown sugar 1 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
8 ounces bittersweet chocolate morsels
3 1/2 ounces bittersweet chocolate, roughly chopped
Instructions: In a saucepan, melt the butter over low heat. Bring to a simmer and simmer until the butter starts to brown and gives off a nutty aroma. Pour the butter into the bowl of a stand mixer, discarding the darkest bits that are at the bottom of the pan, and allow to cool slightly, about 5 minutes. In the meantime, in a large bowl, whisk together the flour, cornstarch, salt, baking powder and baking soda for 30 seconds to evenly distribute the leavening. Stir in the grated unsweetened chocolate. Add the brown and granulated sugar to the browned butter and mix until smooth and slightly fluffy. Add the eggs one at a time, mixing until just combined. Scrape down the bowl, add the vanilla and briefly mix. Add the flour mixture and mix on low speed until the dough just comes together. Add the chocolate morsels and chopped chocolate and mix until just combined. Cover with plastic wrap and refrigerate at least 20 minutes if you are baking the same day (or allow to stay covered in the fridge for 12 to 24 hours if baking later). Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Scoop the dough with a medium cookie scoop (1.5 ounces) and place 3 inches apart on the prepared baking sheets; press the cookies very slightly to flatten. Bake, opening the oven and gently slamming the baking sheets halfway through the baking process, until the edges are slightly golden brown, 10 to 12 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58441,"Lemon Grass-Crab-Fennel Salad 1/4 cup plus 1 tablespoon extra virgin olive oil 2 stalks lemon grass, white part only, finely minced 3 scallions, sliced 1/16-inch thick, green/white separated Salt and white pepper to taste Juice of 1 lemon 1/2 tablespoon coarsely ground coriander, toasted 1/2 pound fresh crab leg meat, picked through 1 large head fennel, cored and shaved paper thin Instructions: In a small saute pan on medium heat, add 1 tablespoon oil and saute lemongrass and scallion whites until soft, about 4 minutes. Season and set aside. In a bowl, whisk together juice, coriander, scallion greens and remaining oil. Add lemongrass and check for seasoning. In another bowl, mix crab and fennel. Add 2/3 of the vinaigrette and toss to coat. Check for seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 58442,"Chiles Anchos en Escabeche con Guacamole 4 medium size, dried ancho chiles 1 1/2 cups white vinegar 1 1/2 cups red wine vinegar 1 cup water 1 cone (6 1/2 ounces) piloncillo or 1 cup brown sugar 1/3 cup olive oil 1 teaspoon sea salt 6 garlic cloves, cut into strips 2 medium white onions, peeled and thinly sliced 5 bay leaves 10 sprigs thyme 1 tablespoon black peppercorns 1 tablespoon whole allspice Avocado Filling, recipe follows 45 avocados, peeled and finely chopped 1 small white onion, peeled and finely chopped 1/4 cup cilantro, finely chopped 3 small serrano chiles or 1 small jalapeno cl, finely chopped Juice of 2 limes Sea salt, to taste Freshly ground black pepper, to taste Instructions: Wash the chiles in warm water, carefully slit them open on one side, and remove the seeds and veins. Bring the white vinegar, red vinegar, and water to a boil in a large saucepan. Add the piloncillo, oil, and salt. Heat until the piloncillo melts. Add the garlic, onions, bay leaves, thyme, peppercorns and allspice. Cook about 8 minutes. Remove from the heat. Add the chiles. Place all of the Chiles Anchos en Escabeche in a covered container and marinate one day at room temperature. They will hold, refrigerated, at least 1 week. Prepare the Avocado Filling just before serving. Drain the chiles and stuff with the Avocado Filling. Arrange on a serving platter and drench with the marinade. Decorate with the onion and garlic drained from the marinade. (The chiles may be sliced in half lengthwise and stuffed, for smaller portions.) Mash the avocados with a fork and stir in the onions, cilantro, chiles, and lime juice. Season to taste with salt and pepper. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 58443,"Mississippi Tamale Pie 1 cup yellow cornmeal 1/2 cup masa
1 teaspoon salt
6 tablespoons unsalted butter, plus more as needed
4 cups milk or buttermilk
2 large eggs, lightly beaten
2 tablespoons unsalted butter 1 cup diced yellow onion 2 tablespoons minced garlic
1 red bell pepper, seeded and diced
3 cups cooked shredded chicken and sauce from South-of-Something Pulled Chicken, recipe follows 2 tablespoons chopped cilantro leaves, plus more for garnish
Zest and juice of 1 lime
2 cups grated Cheddar Sour cream, for garnish
1 teaspoon ground coriander 1 teaspoon smoked paprika 1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper Two 3 1/2- to 5-pound whole chickens (\roaster\ size)
Olive or vegetable oil, as needed
One 28-ounce can chopped tomatoes
6 cloves garlic, chopped
2 cups minced yellow onions Instructions: For the batter: Preheat the oven to 375 degrees F and place an 8- to 10-inch cast-iron skillet inside. Combine the cornmeal, masa and salt in a large mixing bowl. Place the butter in a small saucepot over medium heat. When the butter is melted, remove the pan from the heat and whisk in the milk and eggs. Add all of the liquid to the dry ingredients. Stir with a wooden spoon or spatula until the batter just comes together (a few lumps are okay). Set the batter aside to rest. For the filling: Melt the butter in a large saute pan over high heat. Add the onions, garlic and peppers and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the chicken and sauce to the pan and bring to a simmer. Remove the pan from the heat and stir in the cilantro, lime zest and juice and Cheddar.
Transfer the filling to the preheated cast-iron skillet, then pour the batter over the top. Bake until the top is risen and browned, and a knife inserted into the center comes out clean, about 30 minutes. Cool on a rack 5 to 10 minutes before serving. Serve with sour cream. Preheat the oven to 375 degrees F. In a small bowl, mix together the coriander, smoked paprika, cumin. 1 tablespoon salt and 1 teaspoon ground black pepper. Lightly coat the chickens with oil, then sprinkle generously with the salt and spice mixture. Combine the tomatoes, garlic and onions in a large roasting pan and place the two chickens on top, breast-side up. Roast until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 45 minutes (as the chicken rests, the temperature will rise to 165 degrees F). Transfer the chicken to a large carving board to rest, then place the roasting pan on the stovetop and bring the tomato mixture to a boil. Boil for 1 minute and season to taste with salt and pepper. Puree with a hand blender or transfer to a blender to process until smooth. Reserve the sauce and serve the chicken. After serving the chicken, pull any remaining meat from the bones and mix with the sauce. Freeze in small containers for up to 3 months. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 58444,"Peshe al Vino - Peaches and Wine 8 medium-size ripe peaches peeled and pitted 3 cups dry red wine 1 tablespoon plus 1 teaspoon sugar Instructions: Peel the peaches, pit them, and slice into bite-size wedges (you should have about 4 cups). Place in a large bowl and cover with the wine. Sprinkle the sugar on top and gently stir. Cover and leave at room temperature for 3 to 4 hours before serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 58445,"Adobo Seasoned Chicken and Rice 2 tablespoons kosher salt 2 teaspoons granulated garlic 1 teaspoon ground cumin 2 teaspoons granulated onion 1 teaspoon paprika 2 teaspoons freshly ground black pepper 2 teaspoons ground turmeric 1 tablespoon finely chopped fresh oregano leaves 4 chicken thighs, with skin, cut in 1/2 4 chicken breasts, with skin, cut in 1/2 lengthwise 5 tablespoons olive oil 1 large Spanish onion, finely diced 1 medium green bell pepper, finely diced 1 medium red bell pepper, finely diced About 1/3 cup tomato powder or 1 to 2 plum tomatoes, seeded and finely diced 4 cloves garlic, finely chopped 3 cups long-grain rice 4 3/4 cups homemade chicken stock 1 bay leaf Salt and freshly ground black pepper 1 cup frozen peas (not thawed) 3/4 cup pimento stuffed green olives 3/4 cup pitted picholine olives Freshly chopped cilantro leaves Freshly chopped flat-leaf parsley Finely chopped fresh oregano leaves Squeeze lime juice Instructions: Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces with salt and pepper and then season with the adobo seasoning mixture. Heat 3 tablespoons of oil in a large Dutch oven over high heat. Place the chicken in the oil skin side down, in batches, if necessary, and saute until golden brown. Turn the chicken over and cook until the second side is golden brown. Transfer the chicken to into a separate pot with all cooking juices, cover and allow to cook through over medium heat. Keep warm. Place the browning pan with the remaining 2 tablespoons oil back over high heat. Add the onions, green and red peppers and cook until soft. Add the tomato powder, garlic and cook for 1 minute. Add the rice to the pan, stir to coat the rice in the mixture and cook for 1 minute. Add the chicken stock, bay leaf, salt and pepper and bring to a boil. Stir well, cover, reduce the heat to medium and cook for 10 minutes. After 10 minutes add the peas to the pot, cover and continue cooking until the rice is tender and the chicken is cooked through, about 8 minutes. Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the olives, cilantro, parsley, oregano and squeeze of lime juice. Add the chicken and stir to combine. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 58446,"How to Cook the Perfect Prime Rib | Prime Rib 1 4-bone prime rib, bones and excess fat removed and reserved 4 teaspoons kosher salt Freshly ground black pepper 4 sprigs fresh rosemary 4 cloves garlic, unpeeled, smashed 4 ounces arugula (optional) 2 teaspoons extra-virgin olive oil (optional) Instructions: Liberally season the prime rib with the salt and some pepper and refrigerate overnight. An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature. Meanwhile, preheat the oven to 400 degrees F. Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render. Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven. Cook for 30 minutes and then baste the roast again. Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting. Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 58447,"Octopus and Rice Bean Salad Appetizer 16 pieces Japanese Tako (octopus), very thinly sliced 6 tablespoons rice or white navy beans, cooked and seasoned with olive oil, thyme, salt and pepper 16 to 20 haricots verts, trimmed, cut in half, blanched, and seasoned with olive oil, togarashi, salt and pepper 5 cherry or pear tomatoes, cut in half 1/2 leek, cut into thin rings and briefly marinated in olive oil and sherry vinegar Freshly ground black pepper, to taste 4 tablespoons saffron emulsion, recipe follows 2 small bundles assorted micro greens, dressed with olive oil and lemon 1/2 cup water 1 pinch saffron 1 tablespoons butter 1 cups water 1/2 teaspoon white wine vinegar 1/4 teaspoon salt, plus more for seasoning 2 eggs Pinch of sugar Instructions: For each plate, arrange 8 slices of the octopus in a slightly overlapping fan near the center of the plate, creating a half moon. Spoon on some of the white beans on the inside curve of the octopus. Place the haricots verts next to the rice beans. Scatter the tomato halves around the dish. Place a few slices of marinated leeks on top of the octopus. Season with a touch of black pepper. Drizzle the saffron emulsion around the octopus. Garnish with micro greens on top and serve. Bring water to a simmer and add the saffron. Let simmer until the water amount is reduced by 1/2. Let cool and add the butter to the saffron mixture. Blend with an immersion blender until the mixture is emulsified. Pass the mixture through a fine-mesh strainer. Bring the 1-cup of water to a simmer, add the vinegar and 1/4 teaspoon salt. When at a simmer again, poach the eggs for 1 minute. Remove immediately and place directly into a blender. Blend the eggs until they are liquefied. In a clean saucepan, over very low heat, add the saffron-butter mixture and the liquefied eggs. Add the sugar. Heat slowly while emulsifying with an immersion blender. Sauce should be slightly thick but still pourable. Adjust seasoning with salt. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 58448,"Grilled Vegetable Dagwood Sandwich 2 tablespoons plus 2 teaspoons balsamic vinegar 3/4 teaspoon kosher salt plus more 2 cloves garlic, minced 1 1/2 teaspoons finely chopped rosemary leaves Freshly ground black pepper 1 cup extra-virgin olive oil 1 yellow bell pepper, seeded and quartered 1 red bell pepper, seeded and quartered 1 pound zucchini, cut on a diagonal into slices about 5 inches long and 1/4-inch thick 1 pound eggplant, cut on a diagonal into slices about 5 inches long and 1/4-inch 3 medium portobello mushrooms, stemmed, dark gills removed, sliced 1/4-inch thick 1 medium red onion, cut into 1/4-inch thick slices 1 large vine-ripened tomato, cut into 1/4 inch slices 1/2 pound fresh or smoked mozzarella, cut into 1/8 inch thick slices, or 4 ounces fresh goat cheese cut into 8 pieces 1 cup arugula or basil leaves, washed and dried
One 9-inch square piece of focaccia bread, about 1 to 1 1/4 pounds Instructions: In a small bowl, whisk together the vinegar, 3/4 teaspoon salt, garlic, rosemary, and pepper. Gradually whisk in 1/2 cup of the oil to make a dressing. Set aside. Preheat a stove top grill pan or out-door grill to medium heat. Brush the peppers, zucchini, eggplant, mushrooms, and onion with the remaining oil. Grill the peppers until lightly browned and tender, about 5 minutes per side. Transfer the peppers to a pan or large platter. Grill the zucchini, until softened and lightly browned and tender, about 3 minutes per side; transfer to the pan with the peppers. Grill the mushrooms, until soft but not flabby, about 2 minutes per side; set aside with the other vegetables. Grill the onions until soft, about 5 minutes per side; set aside with the other vegetables. Drizzle a tablespoon of the dressing over the vegetables and season with salt and pepper to taste. To make the Dagwood sandwich: Split the bread in half to make two evenly thick square pieces. Brush the dressing on the cut sides. Make a layer of each of the grilled vegetables that evenly covers one piece of the bread, overlapping the pieces slightly, if necessary. Top with a layer of the tomatoes, season with salt and pepper. Lay the arugula on top and drizzle them with about a tablespoon of the dressing. Finish the sandwich off with the cheese and lay the other piece of bread on top. Wrap the sandwich tightly in plastic wrap. Place the wrapped sandwich on a cutting board or baking sheet and weigh it down with a heavy object, such as a cast-iron skillet, for about 1 hour. When ready to serve cut into 4 to 6 pieces equal pieces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 58449,"Citrus-Vanilla Salad 3 navel oranges 3 small pink or red grapefruits 3 blood oranges Juice of 2 lemons (preferably Meyer lemons) 1/4 cup sugar 1 vanilla bean, split lengthwise, seeds scraped out Instructions: Trim the bottoms and tops of the navel oranges, grapefruits and blood oranges, then cut away the peel and pith with a paring knife. Slice the fruit crosswise and arrange on a rimmed platter. Combine the lemon juice, sugar, 1/4 cup water and the vanilla seeds in a small saucepan over medium heat. Bring to a simmer, then remove from the heat and let cool to room temperature. Pour the syrup over the fruit, cover and refrigerate at least 2 hours or overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 58450,"Crispy Eggplant and Mushroom Lasagna Canola oil 1 cup all-purpose flour 5 eggs, beaten 1 1/2 cups panko bread crumbs 1 tablespoon water 1 eggplant, peeled, sliced into 1/8-inch discs 8 portobello mushroom caps, gills removed 1 tablespoon kosher salt, plus more for seasoning 1 tablespoon cracked black pepper, plus more for seasoning 1 cup white bean soup 1 cup milk 1 cup pesto, store-bought 1 (14 1/2-ounce) can fire roasted tomatoes 1 cup grated Parmesan 2 (8-ounce) balls fresh mozzarella, thinly sliced Instructions: In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F. Preheat the oven to 400 degrees F. Put the flour, eggs, and bread crumbs in 3 separate shallow dishes. Add the water to egg dish. Dredge the eggplant slices through the flour, shaking off the excess. Then coat the eggplant with the eggs and then the bread crumbs. Put the breaded slices on a quarter sheet tray and set aside. Repeat the same procedure with the portobello caps. Working in several batches, fry the eggplant slices and mushroom slices in the fryer until golden brown, about 2 to 3 minutes. Remove them from the fryer to a half sheet tray lined with paper towels. Season the eggplant and mushrooms with the tablespoon of salt and pepper, after removing them from the fryer. Set aside. In a medium-sized saucepan, whisk together the soup and the milk. Bring it to a simmer over low heat. Stir in the pesto and tomatoes until well incorporated. Season with salt and pepper, to taste. Remove from the heat and set aside. Ladle a few ounces of pesto sauce on the bottom of a casserole dish. Put a layer of fried eggplant on top of the sauce. Spoon an even amount of tomatoes over the eggplant. Ladle a few ounces of pesto sauce over the tomatoes. Sprinkle with some Parmesan and add a few slices of mozzarella. Top the cheese with the fried mushrooms and more sauce. Repeat with the remainder of ingredients finishing with pesto sauce and cheese. Bake for 20 to 25 minutes until the cheese begins to brown and sauce is bubbling. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 58451,"Wiener Schnitzel Over Greens 1/4 cup flour 1 egg, lightly beaten 1 cup bread crumbs 1 1/4 pounds veal scallops, preferably cut from the top round and pounded thin between Sheets of plastic wrap Salt and freshly ground black pepper Vegetable oil for sauteing Instructions: Place flour, eggs and bread crumbs in 3 separate shallow plates. Season veal with salt and pepper. Preheat the oven to 200 degrees. Dredge veal in flour and shake off excess. Then dip floured veal in eggs and then in bread crumbs; set crumbed mixture on a rack for coating to set. In a large skillet heat 1/4-inch deep vegetable oil. When hot, add the veal without crowding in a batch and cook for 3 minutes a side. With a slotted spatula transfer the veal to a baking sheet. Set first batch in oven to keep warm. Repeat with a second or third batch until all the veal is done. Keep the veal warm in the low oven while you eat your first course. When ready to eat, center greens on a dinner plate. Cut veal into strips on the diagonal and pile in the center. Garnish with tomato salsa. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 58452,"Croque Monsieur 2 cups grated Gruyere or Swiss cheese 1/2 cup mayonnaise 3 tablespoons Dijon mustard 1 tablespoon prepared horseradish 6 slices Pullman bread or other high quality white bread 9 to 12 slices ham 2 tomatoes, thinly sliced Butter, as needed Instructions: In a medium bowl, mix the grated cheese, mayonnaise, Dijon mustard, and horseradish. Place a liberal layer of the cheese on 1 side of each of the 6 slices of bread. Place the ham and tomato slices on 3 of the pieces of the cheese topped bread, then top them with the remaining 3 slices of bread to form a sandwich. Place butter in a large saute pan over low to medium heat. Add the sandwiches to the melted butter and slowly brown them on both sides while allowing the cheese to melt inside. Cut the crusts from the sandwiches and then cut them crosswise into 8 hors d'oeuvre size portions. Serve warm. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 58453,"Alpocalypse Cupcakes 1 cup buttermilk 1/2 cup vegetable oil 1 teaspoon vanilla extract 2 eggs 2 cups granulated sugar 1 3/4 cups all-purpose flour 1/4 cup cake flour 3/4 cup cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 cup hot water 1 tablespoon espresso powder Chocolate Chipotle Truffle Filling, recipe follows Chocolate Buttercream, recipe follows 1 cup heavy whipping cream 1 cup semisweet chocolate chips 1 teaspoon chipotle powder 1 pound unsalted butter 3/4 cup cocoa powder, such as Valrhona 6 cups powdered sugar 1/2 cup heavy whipping cream 2 teaspoons vanilla extract Instructions: Preheat the oven to 325 degrees F. Line cupcake or muffin pans with 24 cupcake liners.
In the bowl of a stand mixer with a paddle attachment, combine the buttermilk, oil, vanilla and eggs. In a separate bowl, sift the granulated sugar, flours, cocoa powder, baking soda, baking powder and salt. Slowly add the dry ingredients into the wet ingredients and mix until just combined.
Mix the hot water and espresso powder in a pitcher, and slowly stir into the mixing bowl. Fill the cupcake liners and bake for 20 minutes, rotating halfway through. Remove from the oven and cool completely before frosting. Fill the cupcakes with Chocolate Chipotle Truffle Filling. Frost with Chocolate Buttercream. Heat the cream until simmering over medium heat. Place the semisweet chips in a glass bowl and pour the hot cream onto the chips. Allow to sit for a minimum of 2 minutes. Transfer the chocolate cream mixture to a stand mixer outfitted with the whisk attachment. Add in the chipotle powder. Whisk on medium speed until light and fluffy. In the bowl of a stand mixer fitted with the paddle attachment, whip the butter and cocoa until incorporated. Slowly add in the powdered sugar, heavy whipping cream and vanilla. Whip until fluffy. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 58454,"Garlic Knots Leftover pizza dough 1 whole garlic clove, grated Olive oil Sea salt Instructions: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place about 1/2 cup of olive oil into a bowl. Grate the garlic right over the oil. Break off pieces of leftover pizza dough and roll into little logs. Next, fold into a knot. Place the knots into the olive oil mixture and place onto the baking sheet. Season with salt, to taste, and place in the oven. Bake until the garlic knots are golden brown, about 8 to 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 58455,"2-Tier Lemon Raspberry Cake 3 boxes (18.25 ounces each) lemon cake mix 3 3/4 cups grape juice 1 (1-ounce) bottle Champagne extract* 3 containers (12 ounces each) fluffy white or lemon frosting 1 jar raspberry jam 1 1/3 cups lemon curd, stirred to loosen Several bunches mini green grapes Powdered sugar 1 (14-inch diameter) round cake pan with-3-inch high sides 1 (10-inch diameter) round cake pan with 3- inch high sides 1 (6-inch diameter) round cake pan with 3-inch high sides 3 cardboard cake rounds (1 (14-inch), 1 (10-inch) and 1 (6-inch)) 3/8-inch diameter plastic dowel rods Parchment paper Instructions: Cake Preparation: Preheat oven to 350 degrees F. Spray each cake pan with non-stick cooking spray, line with parchment paper and spray again. Follow directions on cake mix boxes to create 3 cakes of each size, but substitute grape juice for water in cake recipes. Bake each cake as per directions on box or until toothpick inserted into center of cake comes out clean. Cool cakes in pans on cooling racks and cool completely. After removing cakes from pans and parchment paper, cut each cake in half horizontally and level off tops of each section by slicing thin layer off top. Filling and Frosting Preparations: In a large bowl, combine frosting with a few drops of Champagne extract, stirring well. For each size cake, place bottom layer atop cardboard round of matching diameter. Pipe a ring of lemon frosting around top edges of bottom layer. Fill in center with raspberry jam. Stack next layer of cake atop this and repeat ring of frosting. Fill in center with lemon curd. Stack top layer of cake atop this with smooth edges facing upward. Spread icing over entirety of cake. Repeat this process to create a 14-inch cake, a 10-inch cake, and a 6-inch cake, which will make up finished wedding cake. Stack layered cakes atop one another from largest to smallest. To Assemble: Without removing the cardboard rounds from underneath the cakes, place the 14 inch cake onto serving platter. Cut dowel rods into 5 sections the height of the 14 inch cake, and 5 sections the height of the 10 inch cake. Carefully insert 4 dowel rods around the middle perimeter of the 14-inch cake and 1 in the middle. Stack the 10-inch cake atop the 14-inch cake. Repeat dowel insertion process for the10-inch cake. Stack the 6-inch cake atop the 10-inch cake. Cover up cardboard by piping icing around perimeter base of each cake. Dust mini green grapes liberally with powdered sugar and adorn cakes with them. Further adorn cake with white ribbon. Find mate, wed, serve. *Champagne extract is available at most specialty baking and cake decorating stores. . ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 58456,"Bloody Mary Cocktail Snack Mix 4 cups square rice cereal 3 cups bagel chips
2 cups mini pretzels
1 cup wasabi peas
6 tablespoons unsalted butter
2 tablespoons vodka
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons lemon pepper
2 teaspoons paprika
2 teaspoons celery salt
1/2 teaspoon cayenne pepper
Instructions: In a large microwave-safe bowl, combine the rice cereal, bagel chips, mini pretzels and wasabi peas and mix. In a small pot, melt the butter over low heat. Stir in the vodka, tomato paste, Worcestershire, lemon pepper, paprika, celery salt and cayenne until well combined. While mixing, slowly pour over the cereal mixture until everything is well coated. Microwave for 5 to 6 minutes, stirring every 2 minutes. Transfer to a baking sheet lined with parchment paper and let cool. Store in a resealable bag or airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 58457,"Gluten-Free Brussels Sprouts Carbonara 8 ounces quinoa spaghetti Kosher salt
4 strips bacon, cut into 1/2-inch pieces 1 garlic clove, smashed 8 ounces shredded Brussels sprouts
2 large eggs, at room temperature Freshly ground black pepper 1/4 cup grated pecorino, optional Instructions: Cook the pasta in a large pot of boiling salted water until al dente. Meanwhile, cook the bacon, stirring occasionally, in a large skillet over medium-high heat until crisp; drain, reserving some of the bacon fat. Using the same skillet, cook the garlic and Brussels sprouts, stirring occasionally, until golden, about 5 minutes. In a large bowl, whisk together the eggs and sprinkle with plenty of pepper. Add the drained pasta, bacon, Brussels sprouts and some of the reserved bacon fat, if using; toss to combine. Serve with the pecorino, if using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 58458,"Sauteed Apples with Currants and Cognac 2 tablespoons unsalted butter 2 large Granny Smith Apples, cored, quartered and thinly sliced 1 to 2 tablespoons brown sugar 2 tablespoons currants 1 tablespoon rum 1/4 cup pecans, preferably toasted Whipped sweetened cream or vanilla ice cream Instructions: Melt butter in a nonstick skillet. Add apples and sprinkle with sugar. Saute, stirring constantly with a wooden spoon until apples begin to get tender, about 2 to 3 minutes. Add currants and saute for another couple of minutes to heat them through and continue to cook the apples. Remove the skillet from the heat, stir in the rum and swirl the apples around until it is absorbed. If you wish, top with chopped nuts, whipped cream or vanilla ice cream. ","[Chardonnay, Riesling, Moscato, Merlot]" 58459,"Guy Cooks With Kids: Mikaela's Cranberry Apple Chicken Breast 6 tablespoons unsalted butter, divided 1 large green apple, peeled and chopped into 1-inch cubes 1 teaspoon lemon juice 1 teaspoon honey 2 cups all-purpose flour 3 teaspoons salt, divided 2 teaspoons ground pepper 2 boneless, skinless chicken breasts (8 to 10 ounces each) 1 cup chicken stock 1 cup apple juice 1/2 cup cranberry juice 1 cinnamon stick 2 tablespoons finely chopped Italian parsley Instructions: Preheat a large saute pan over medium heat, add 2 tablespoons butter and allow to melt. When the butter is melted and bubbling, add the chopped apple. Stir in the lemon juice and honey with a spatula to coat the apples. Continue to cook until the apples are golden, stirring occasionally, 10 to 15 minutes. (If the apples get too brown, remove from the heat and set aside). In another large saute pan over medium-high heat, add 2 tablespoons butter and allow to melt. While the butter melts, mix together the flour, 2 teaspoons salt and the pepper in a large bowl. Dredge the chicken breasts in the flour mixture until thoroughly coated. Carefully place the dredged chicken into the heated pan and brown on each side, about 5 minutes per side. Remove the chicken breasts to a baking sheet or oven-safe warming plate and cover with foil. Set aside. In the same saute pan, add the chicken stock and apple and cranberry juices to deglaze the pan. Add the cinnamon stick. Add the remaining 1 teaspoon salt to the mixture, whisking to combine. Allow the sauce to reduce until it reaches a nice thick brown gravy consistency, 35 to 40 minutes. Remove the cinnamon stick. Add the cooked apples to the thickened sauce and whisk in the remaining 2 tablespoons butter. Add the cooked chicken breasts to the apples and gravy, to reheat briefly (about 1 minute). Plate the chicken breasts, top with the apples and sauce and sprinkle with the parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58460,"Spaghetti all' Elsa Salt 1 pound Italian imported dried spaghetti 3 tablespoons extra-virgin olive oil, 3 turns of the pan 3 cloves garlic, crushed 1/2 to 3/4 teaspoon red pepper flakes 1/3 cup chicken stock or white wine, eyeball it 1 (28-ounce) can crushed tomatoes (recommended: San Marzano), plus 1 (14-ounce) can Several leaves basil, torn or chopped, a handful 2 tablespoons butter, cut into small pieces 1 cup grated Parmigiano-Reggiano Instructions: Bring a large pot of water to a boil. Salt the water and add pasta. Cook to al dente, with a bite to it. Heat a medium sauce pot over medium-low heat. Add extra-virgin olive oil, garlic, and red pepper and let them cook 5 minutes, garlic will be soft and light golden. Remove garlic. Add stock or wine and stir 30 seconds, add tomatoes and combine. Season the sauce with salt, to taste, then stir basil in and reduce heat to low. When pasta is cooked, turn off the heat, drain the pasta then add it back to the still-hot, deep pot. Add butter to spaghetti and toss to melt and coat. Add half the red sauce and all of the cheese, work in a handful at a time as you toss to combine. To serve, use tongs or a meat fork to swirl the pasta into buttery, cheesy mounds to pile onto each plate. Top each portion with spoonfuls of remaining sauce. Whoa, Mama! ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 58461,"French Apple-Raisin Sandwiches 2 eggs 1/4 cup whole milk 1/4 teaspoon ground cinnamon 4 slices raisin bread 1 tablespoon butter, plus more for topping 1/2 cup prepared apple pie filling Powdered sugar, for garnishing, optional Instructions: In a large baking dish, whisk eggs, milk, and cinnamon. Set aside. Place the bread slices in the egg mixture. Let soak until the egg mixture is completely absorbed into the bread, turning over occasionally, for 1 to 2 minutes. Heat a griddle over medium low heat. Add the butter and melt. Cook the bread on the griddle until brown and heated through, about 2 to 4 minutes per side. Make 2 sandwiches with the bread and apple pie filling. Cut each sandwich in half. Transfer to plates and serve with additional butter. Top with powered sugar, if desired. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 58462,"Bulgogi-Style Steak with Kimchi Slaw and Tempura Fries 1/4 cup agave 1/4 cup rice vinegar 1 to 2 tablespoons gochugaru 1 to 2 tablespoons toasted sesame seeds 1 tablespoon fish sauce 1 teaspoon kosher salt 1/2 cup brown sugar 1/4 cup soy sauce 2 tablespoons grated ginger 1 tablespoon fish sauce 2 cloves garlic, minced One 1 1/4-inch-thick boneless New York strip steak (about 1 pound) Canola oil, for brushing 2 cups rice flour 1/2 cup all-purpose flour 2 cups soda water Kosher salt 4 russet potatoes, peeled and sliced into 1/4-inch-thick fries 2 carrots, julienned 2 scallions, thinly sliced on the bias 1/2 small head Napa cabbage, thinly sliced crosswise Instructions: For the steak: In a resealable plastic bag, combine the brown sugar, soy sauce, ginger, fish sauce and garlic. Add the steak, toss to coat and refrigerate for at least 2 hours. For the fries: Preheat a deep fryer to 375 degrees F. Line a sheet pan with a cooling rack or paper towels. In a large bowl, combine 1 cup of the rice flour and the all-purpose flour. Add the soda water and whisk to combine. In a separate dish, combine the remaining 1 cup rice flour and 1 tablespoon salt. Working a few at a time, dredge the potatoes in the rice flour then the tempura batter. Shake off any excess batter and carefully place the fries in the fryer; cook until golden brown and tender, about 8 minutes. Transfer the fries to the prepared sheet pan and season with salt. Set aside, and repeat for the remaining fries. Preheat a grill or grill pan to high heat and preheat the oven to 375 degrees F. Remove the steak from the marinade and brush with some canola oil. Place on the grill and cook for about 5 minutes per side. Transfer the steak to a sheet pan and finish cooking in the oven until medium rare, 7 to 10 minutes. Transfer the steak to a cutting board and rest for at least 5 minutes, tented with foil. For the slaw: In a large bowl, combine the carrots, scallions and cabbage. In a separate bowl, combine the agave, vinegar, gochugaru, sesame seeds, fish sauce and salt. Add enough dressing to lightly coat the vegetables. Reserve the remaining dressing for another use. Slice the steak, and then serve with the kimchi slaw and tempura fries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58463,"White Wine Sangria 1 bottle Spanish white wine 1/4 cup super fine sugar 1 lime, thinly sliced 1 lemon, thinly sliced 1 Granny Smith apple, cored and thinly sliced 1 1/2 cups seedless green grapes, sliced in 1/2 1 cup apple juice 1/2 bunch fresh mint leaves Pinch salt One 12-ounce can seltzer water Ice cubes Instructions: In a large pitcher combine the wine and sugar and stir until the sugar dissolves. Add the remaining ingredients, except the seltzer, and mix well. Put the pitcher in the refrigerator and let the sangria sit for at least 1 hour or up to 4 hours. Just before serving, stir in the seltzer and ice cubes. ","[Viognier, Vermentino, Sauvignon Blanc, Albari?o]" 58464,"Mom's Waldorf Salad 3/4 cup low-fat buttermilk 1/4 cup plus 2 teaspoons low-fat mayonnaise
3 tablespoons chopped fresh chives
1 tablespoon plus 2 teaspoons apple cider vinegar
1 tablespoon sugar
1 lemon, juiced
Kosher salt and freshly ground black pepper 1 cup toasted walnuts, roughly chopped
8 ribs celery, sliced about 1/4 inch thick on the bias
2 Gala apples, skin on, cored and diced
Instructions: Whisk together the buttermilk, mayonnaise, chives, vinegar, sugar, lemon juice and 1/2 teaspoon each salt and pepper in a small bowl. Combine the walnuts, celery and apples in a separate large bowl. Pour three-quarters of the dressing over the celery-apple mixture and toss to coat. Let stand for 5 minutes at room temperature, then toss again. Adjust the seasoning as desired. Add the remaining dressing and toss again. Serve at room temperature. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 58465,"Crispy Treat Witch's Hat 12 tablespoons (1 1/2 sticks) unsalted butter, plus more for buttering the parchment and bowl Four 10-ounce packages marshmallows Two 15.5-ounce boxes chocolate-flavored rice cereal Dash cocoa powder, optional Vegetable oil, for oiling your hands One 12-ounce box plain rice cereal Green gel food coloring, for coloring the cereal mixture Edible gold powder, for dusting the cereal mixture Instructions: Melt 9 tablespoons of the butter in a large pot over low heat. Add 3 packages marshmallows and heat, stirring, until completely melted. Add the chocolate-flavored rice cereal and stir until well coated. The mixture will look very white because of the melted marshmallow; that's okay because the color will fade. You can add a dash of cocoa powder to deepen the color if you'd like. For the hat base: Grease a large piece of parchment with butter. Oil your hands so the cereal doesn't stick, then remove about a quarter of the cereal mixture. Press and mold the mixture on the greased parchment to create a 10-inch flat circle.
For the hat: Build the remaining cereal mixture into a cone with a 6-inch-wide base. Set the cone on top of the hat base. Shape bends and divots into the cone to make a realistic looking hat. Melt the remaining 3 tablespoons butter in a saucepan over low heat. Add the remaining package of marshmallows and heat, stirring, until melted. Stir in the plain rice cereal until well coated. Grease a small bowl with butter and transfer 1/2 cup of the cereal mixture to the bowl. Set aside. For the hatband: Add a few drops of green gel food coloring to the rest of the cereal mixture in the saucepan and mix well until the color is even. Using the green batch, create a 3-inch-wide band or strip to wrap around the entire base of the cone.
For the buckle: Dust the reserved batch of cereal mixture with edible gold powder and shape into a square buckle. Press the buckle onto the base of the hatband. If the mixture doesn't hold its shape, let it set for 10 minutes to stiffen.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58466,"Trout Almondine 1 cup Worcestershire sauce 1/2 cup chopped yellow onions 2 bay leaves 2 lemons, peel and pith discarded and cut in half 3/4 cup heavy cream 4 ounces (1 stick) plus 2 tablespoons unsalted butter, cut into 1/2-inch chips 4 (6 to 8 ounces) trout fillets Essence, recipe follows 1 cup flour 4 cups small diced white potatoes, peeled (about 1/2-inch by 1/2-inch) Salt and freshly ground black pepper 1/4 cup plus 2 tablespoons vegetable oil 2 tablespoons chopped garlic 1/4 cup minced shallots 1/2 cup fine dried bread crumbs 2 tablespoons finely chopped fresh parsley leaves 1 cup sliced almonds 1 tablespoon finely chopped parsley leaves 1 cup Worcestershire sauce 1/2 cup chopped yellow onions 2 bay leaves 2 lemons, peel and pith discarded and cut in half 3/4 cup heavy cream 4 ounces (1 stick) plus 2 tablespoons unsalted butter, cut into 1/2-inch chips 4 (6 to 8 ounces) trout fillets Essence, recipe follows 1 cup flour 4 cups small diced white potatoes, peeled (about 1/2-inch by 1/2-inch) Salt and freshly ground black pepper 1/4 cup plus 2 tablespoons vegetable oil 2 tablespoons chopped garlic 1/4 cup minced shallots 1/2 cup fine dried bread crumbs 2 tablespoons finely chopped fresh parsley leaves 1 cup sliced almonds 1 tablespoon finely chopped 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 leaf oregano 1 tablespoon dried thyme 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Combine the Worcestershire, onions, bay leaves, and lemons in a medium-size saucepan over medium-high heat. Mash the lemons down with the back of a spoon and bring the mixture to a boil. Simmer until it has reduced and becomes slightly thick, 8 to 10 minutes. Add the cream and whisk to blend. Cook for 1 minute. Mount in the 1 stick of the butter, whisking constantly until it is completely melted and blended into the mixture. Strain through a sieve, set aside and keep warm. Season the trout and flour with Essence. Dredge the fish in the flour, coating each side completely. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil in hot, add the fillets. Pan-fry for 3 to 4 minutes on each side. Remove and drain on paper towels. In another saute pan, heat the remaining 2 tablespoons oil. Add the shallots. Season with salt and pepper. Saute for 1 minute. Add the garlic, potatoes, and bread crumbs. Season with salt and pepper. Saute for 2 minutes. Stir in the (Meunire) sauce. Continue to saute for 1 minute. Remove from the heat. In another saute pan, melt the remaining 2 tablespoons of butter. Add the almonds and saute for 2 minutes. Stir into the Meunire sauce. Remove from the heat and keep warm. To serve, spoon the potatoes in the center of each plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish. Garnish with parsley. Combine the Worcestershire, onions, bay leaves, and lemons in a medium-size saucepan over medium-high heat. Mash the lemons down with the back of a spoon and bring the mixture to a boil. Simmer until it has reduced and becomes slightly thick, 8 to 10 minutes. Add the cream and whisk to blend. Cook for 1 minute. Mount in the 1 stick of the butter, whisking constantly until it is completely melted and blended into the mixture. Strain through a sieve, set aside and keep warm. Season the trout and flour with Essence. Dredge the fish in the flour, coating each side completely. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil in hot, add the fillets. Pan-fry for 3 to 4 minutes on each side. Remove and drain on paper towels. In another saute pan, heat the remaining 2 tablespoons oil. Add the shallots. Season with salt and pepper. Saute for 1 minute. Add the garlic, potatoes, and bread crumbs. Season with salt and pepper. Saute for 2 minutes. Stir in the (Meunire) sauce. Continue to saute for 1 minute. Remove from the heat. In another saute pan, melt the remaining 2 tablespoons of butter. Add the almonds and saute for 2 minutes. Stir into the Meunire sauce. Remove from the heat and keep warm. To serve, spoon the potatoes in the center of each plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish. Garnish with parsley. Combine all ingredients thoroughly. Combine all ingredients thoroughly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58467,"Orange Smoothie 16 ounces frozen orange juice concentrate 1-ounce sugar-free, fat-free vanilla pudding mix (recommended: Jell-o) 1 (4-ounce) orange cream yogurt (recommended: Yoplait Orange Creme) 1 cup low-fat milk 3 cups ice cubes Instructions: Combine all ingredients in a blender. Blend until smooth. Divide among glasses. ","[Chardonnay, Moscato, Sauvignon Blanc]" 58468,"Double Chocolate Cherry Cookies 1 1/2 cups all-purpose flour 3/4 cup good quality cocoa powder 1 teaspoon salt 1 teaspoon baking soda 1 stick butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 large egg 1 teaspoon vanilla extract 1/2 cup dry red wine, such as burgundy 10 ounces dark chocolate, broken into chunks 1 cup dried tart cherries Instructions: Preheat oven to 375 degrees F. Combine flour, cocoa powder, salt and baking soda in a bowl. In a bowl of an electric mixer, or with a handheld mixer, combine butter and sugars until fluffy. Add egg, vanilla, and wine and combine. Slowly in batches add the flour mixture until just combined. Fold in the chocolate and cherries. On a nonstick cookie sheet, place a heaping tablespoon of dough for each cookie about 2 inches apart from each other. Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm. ","[Burgundy, Barolo, Tempranillo, Garnacha]" 58469,"Pierogies with Fixins' 2 cups all-purpose flour, plus more for dusting 1/2 cup milk 1/4 teaspoon salt 1 egg 2 cloves garlic 2 russet potatoes, cubed 1/4 cup grated aged Cheddar 1/4 cup heavy cream 2 teaspoons red wine vinegar 1 teaspoon unsalted butter 1/2 teaspoon sea salt 2 green onions, thinly sliced Freshly cracked pepper 2 tablespoons canola oil, plus more for cooking onions 1/2 cup sour cream 6 sweet gherkins, minced 1 small yellow onion, sliced 1/4-inch thick Instructions: For the dough: Add the flour to a large mixing bowl and make a well in the center. Drop the milk, salt and egg into the center. Mix with your hands until the dough sticks together. Wrap in plastic wrap and chill for 20 minutes. Place the dough on a floured surface and roll out to about 1/8-inch thick. Cut out 12 circles using a cookie cutter. For the filing: Boil the garlic and potatoes and in a large pot of boiling salt water until fork-tender, about 15 minutes. Drain. Mash together the potatoes, garlic, Cheddar, cream, vinegar, butter, salt, green onions and pepper to taste in a medium bowl. For assembly and cooking: Place some potato mixture on half of a circle of dough. Fold the other half of the circle over the potato mixture and seal using a fork. Repeat with the remaining dough and filling. Lay out the prepared pierogies on a large baking sheet and cover with a dish towel. Fill a large pot with water and bring to a boil. Drop in the pierogies 4 at a time and cook uncovered until they float to the surface, about 10 minutes. Drain. Heat 2 tablespoons canola oil in a pan and sear the pierogies until golden, about 45 seconds per side. Mix together the sour cream and gherkins in a bowl. Heat some canola oil in a medium pan over medium-high heat. Add the onions and fry until dark and crispy, 3 to 5 minutes. Drain. Top the pierogies with the fried onion slivers and serve with sweet gherkin sour cream. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58470,"Baked Goat Cheese 1 8 ounce log of fresh Chevre Kosher salt 4 to 8 fresh grapes leaves, depending on size Freshly ground black pepper Extra-virgin olive oil Pinot noir grape confit, for serving Instructions:

1. Cut the Chevre log into 4 equal pieces. Flatten with the heel of your hand to form a patty. Place on a plate. Cover with plastic wrap and chill in the refrigerator.
2. Prepare a medium bowl of ice water to receive the blanched grape leaves.
3. Bring a pot of lightly salted water to a boil. Add the grapes leaves and cook for 1 minute. Remove the leaves from the water with a slotted spoon and place in the ice water.
4. Remove the grape leaves from the water and pat dry with paper towels.
5. Place one round at the stem end of the grape leaf. If the leaves are small, overlap 2 to create a bigger leaf.
6. Grind freshly black pepper over the top. Roll the Chevre up in the leaf, tucking in the sides as you go. Press down lightly when you are finished to secure the leaf. Place the stuffed leaf seam side down on a plate. Repeat with the remaining leaves.
7. Place the prepared Chevre on a plate and refrigerate unwrapped. Chevre may be wrapped up to 2 days in advance.
8. To bake, heat the oven to 450 degrees F. Place the wrapped Chevre in a pie dish or rimmed baking sheet. Brush the tops lightly with extra virgin olive oil.
9. Place in the oven and bake for 10 to 15 minutes until the leaves are puffed and the cheese is soft when pressed lightly. Remove from the oven.
10. Serve the cheese warm on a plate garnished with pinot noir grape confit. Split the grape leaf with a sharp knife to access the Chevre. The grape leaf can be eaten or the cheese can be scooped out. ","[Pinot Noir, Sauvignon Blanc, Chardonnay, Riesling]

" 58471,"Elegant Berry Trifle 3 (3.4 oz.) packages instant vanilla pudding mix, prepared according to package directions 1 1?2 teaspoons almond extract, divided 1?2 cup white grape juice 1 (12 ounce) pound cake, cut into 1/2 inch slices 1?2 cup Smucker's? Red Raspberry Preserves 1?2 cup Smucker's? Seedless Black Raspberry Jam 1 cup heavy cream 1 tablespoon powdered sugar 1 teaspoon vanilla extract 8 crisp almond macaroons, crushed or 1?4 cup toasted slivered almonds Instructions: PREPARE pudding mixes according to package directions. Blend in 1 teaspoon almond extract; set aside. Combine remaining 1/2 teaspoon extract with grape juice in small bowl; set aside. SPREAD 1/4 of pound cake slices with raspberry preserves and 1/4 with blackberry jam; top each spread slice with unspread slice to form \sandwiches.\ Cut sandwiches into 3/4-inch pieces. Reserve a few pieces for garnish; sprinkle remaining pieces with grape juice mixture. SPOON 1/3 of pudding into 6-cup dessert dish or trifle bowl. Alternate raspberry and blackberry cake pieces in pattern on pudding, using half of pieces. Repeat layers; top with remaining pudding. Refrigerate several hours. Shortly before serving: WHIP cream with powdered sugar and vanilla extract until soft peaks form. Sprinkle crushed macaroons around edge of dish. Pipe rosettes or spoon dollops of whipped cream on top of trifle; garnish with reserved cake pieces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 58472,"Lightened-Up Creamed Spinach 10 oz. box frozen spinach, thawed 1 Tbs. unsalted butter 1 Tbs. olive oil 1 medium shallot, finely minced kosher salt freshly ground black pepper freshly ground nutmeg 1/3-cup half and half Instructions: Squeeze spinach hard with your hands to remove as much water as possible. Place spinach on a cutting board, chop it roughly and set aside. Heat butter and olive oil in a large skillet over medium-high until butter foams. Reduce heat to medium, add shallots and cook, stirring, until shallots soften and begin to brown, two or three minutes.
Add spinach and season with salt, pepper and nutmeg to taste. Cook, stirring, until ingredients are combined and spinach is heated through. Remove from heat and add half and half, stirring to combine well. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58473,"Roasted Cauliflower, Brussels Sprouts and Jerusalem Artichokes 1 head cauliflower, cut into bite-size florets 1 pint Brussels sprouts, cut in 1/2 1/2 pound Jerusalem artichokes, scrubbed and cut into 1-inch dice Extra-virgin olive oil Salt 1/4 cup chopped chives Instructions: Preheat the oven to 375 degrees F. In a large bowl, combine all the vegetables, coat with olive oil and season generously with salt. Spread the vegetables on a sheet tray in an even layer, don't pile them up. The vegetables don't need to be spread out but they need to be pretty much in a single even layer. If this is not the case, use 2 trays. Put the vegetables in the preheated oven. 15 minutes into the cooking process, stir the vegetables so they have the chance to brown all over, and rotate the tray to insure even cooking. Repeat this process after another 15 minutes. Roast the vegetables for an additional 15 to 20 minutes, or until the vegetables are roasty brown and should smell almost like popcorn!. Check for doneness. This means taste some! If they aren't very roasty brown, let them go for another few minutes until they are. Season with salt, if needed. Transfer to a serving dish, garnish with chives and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Barbera]" 58474,"Crackle Top Dough 4 1/2 tablespoons (2 1/4 ounces; 64 grams) unsalted butter 1/2 cup (100 grams) lightly packed light brown sugar Pinch of fine sea salt 1/2 cup plus 2 tablespoons (85 grams) all-purpose flour 3/4 teaspoon pure vanilla extract Instructions: To make the crackle tops: Remove the butter from the refrigerator 10 minutes before you're ready to make the dough.
After 10 minutes, cut the butter into small cubes and toss it and the brown sugar and salt into a food processor. Process until almost blended. Add the flour and pulse until the dough forms moist curds. Pulse in the vanilla.
Scrape the dough onto a piece of parchment or wax paper and shape it into a disk. Cover with another piece of parchment or wax paper and roll the dough out so that it's about 1/16th inch thick. Slide the dough, still between the paper, onto a cutting board and freeze it for at least 2 hours. (The dough can be frozen for up to 2 months, in which case it should be wrapped airtight.) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 58475,"Indian-Style Gnocchi 3 large Yukon Gold potatoes 1 1/2 to 2 cups all-purpose flour, plus more for dusting 1/2 cup grated Parmesan cheese 1 tablespoon dried fenugreek leaves 1 tablespoon garam masala 1 teaspoon smoked paprika A pinch of salt A pinch of pepper 1 egg, lightly whisked 3 tablespoons butter 1 onion, chopped 1 tablespoon garam masala 3 cups thinly sliced mushrooms (use a mix including shiitake, oyster or cremini) 1/2 cup white wine 1 1/2 cups whipping cream A pinch of salt A large handful of arugula Parmesan shavings, for garnish Freshly ground pepper, for garnish Instructions: For the gnocchi: Put the whole potatoes into a large pot and cover with water. Bring to a boil and cook until they are tender when pierced with a fork. Let them cool slightly, remove the skins and put them through a food mill or ricer directly onto a floured work surface. Add the Parmesan, fenugreek, garam masala, paprika, salt, pepper and egg and gently begin to knead, adding flour as you go. You may not need all the flour, so add it in increments. Continue to knead until a loose dough forms, taking care not to overwork it as it will become tough. Cut the dough into 3 or 4 big pieces, and then roll each piece into a long rope, about 1/2-inch in diameter. Cut each rope into 1-inch pieces and gently roll along the tines on the back of a fork to create a ribbed appearance. Cover with a cloth until ready to cook. For the mushrooms: Melt the butter in a large skillet over medium-high heat. When it begins to foam, add the onions and saute until softened, about 3 minutes. Add the garam masala and stir. Add the mushrooms and continue to saute until golden brown, 6 to 8 minutes. Pour in the wine and stir and cook until it has reduced slightly. Pour in the cream, stir well and season with salt. Allow to reduce until the cream has thickened and coats the back of a spoon, 5 to 6 minutes. Stir in the arugula and let it wilt. Keep warm until ready to serve. To finish the dish: Bring a large pot of water to a boil and add some of the gnocchi. Avoid crowding by cooking them in batches. When they float to the surface, remove then with a slotted spoon and drain. Spoon the gnocchi into shallow bowls and ladle some sauce over them. Garnish with shavings of Parmesan and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 58476,"Royal Icing 1 large egg white* 1 1/2 cup powdered sugar 1/2 lemon, juiced and strained How to make a cornet, method follows Instructions: To make royal icing: Combine the egg white and powdered sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Add the lemon juice and continue whipping until completely incorporated, about 3 minutes. The lemon juice whitens the royal icing. The royal icing should be light, fluffy, and slightly stiff. You may need to adjust the consistency by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet. Place the royal icing in a small piping bag or paper cornet. The Cornet: A cornet is a small piping bag made from parchment paper. It is usually used to make fine decorations. Cut an 8-by-12-by-14 1/2-inch triangle from a sheet of parchment paper. Hold the middle of the long side of the triangle between two fingers of 1 hand. Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion. The tip of a cone will form where your thumb and finger hold it on the long side. Release your grip from the long side, so that you are now holding the 2 corners where they meet. The paper will already resemble a partially formed cone. Roll the remaining tail until it is completely rolled into a cone. There will be 1 point sticking up from the open end. Fold it inside toward the center, and crease the fold. Now you should have a cornet. To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening. Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 58477,"Burned Peach Ice Cream 2 cups half-n-half 1 cup whipping cream 1/2 cup sugar 1/2 cup peach preserves (not jelly) 1 vanilla bean, split and scraped Pinch kosher salt 4 medium peaches, halved, seeded and grilled or broiled until brown Instructions: Combine all ingredients (including the bean and its pulp) in a large sauce pan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and strain into a lidded container. Cool mixture, then refrigerate mixture overnight to mellow flavors and texture. Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Meanwhile, chop peaches roughly. Once the volume has increased by 1/2 and reached a soft serve consistency, add the peaches and continue turning to incorporate. Spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving. NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble his the surface, remove it from the ","[Riesling, Moscato, Vin Santo, Brachetto]" 58478,"Easy Corn Dip 8 ounces cream cheese, at room temperature 1/2 cup sour cream
1/2 cup mayonnaise
Two 10-ounce packages frozen fire-roasted corn
Two 4.5-ounce cans chopped green chiles
1/2 cup jarred jalapenos, chopped
1/2 cup jarred salsa
Kosher salt and freshly ground black pepper 3 cups grated Monterey Jack cheese
1/4 cup fresh cilantro leaves
Corn chips, for serving
Instructions: Preheat the oven to 375 degrees F. Stir together the cream cheese, sour cream and mayonnaise in a large bowl until combined. Add the corn, chiles, jalapenos, salsa, salt, pepper and half the grated cheese, then stir. Spread the mixture into a 9-by-13-inch casserole dish and sprinkle the top with the remaining cheese. Bake until bubbly and golden, about 20 minutes. Top with the cilantro and serve warm with the corn chips on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 58479,"Poached Pears 2 cups white wine 4 cups water 1 vanilla bean 1 tablespoon lemon juice, plus extra to prevent pears browning 4 pears, peeled and cored (Bosc, Bartlett) 2 1/4 cups sugar Instructions: In a saucepan, combine wine, water, vanilla bean and lemon juice. Simmer for 5 minutes. Add pears to poaching liquid and poach for 8 minutes. Remove pears from poaching liquid and continue to reduce sauce by one-half to one-third. Plate pears and pour reduced sauce around each one. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 58480,"Chorizo-Leek Crepes with Sour Cream and Chives 1/2 cup all-purpose flour 1/2 cup milk 1/4 cup lukewarm water 2 large eggs 1 tablespoon olive oil or melted butter, plus 1 tablespoon olive oil 1/2 teaspoon salt 1 1/2 cups sliced leeks 2 cups finely diced chorizo or andouille sausage 1/2 cup sour cream 1/4 cup minced fresh chives Instructions: In a blender or food processor, combine flour, milk, water, eggs, olive oil or melted butter, and salt. Puree or blend until smooth. Pour batter into a pitcher or container with a pouring lip (or leave in blender jar). Cover with plastic and refrigerate for at least 30 minutes, (optional). Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add leeks and saute 5 minutes, until tender. Add chorizo and cook 3 to 5 minutes, until heated through. Remove mixture from pan and set aside. Cover with foil to keep warm. Return skillet to medium heat. For each crepe, add 2 tablespoons batter to pan. Lift the pan off the heat and tilt and rotate it so that the batter forms an even, very thin layer. Cook until the top is set and the bottom is golden (about 30 seconds to 1 minute). Using your fingers, flip crepe and cook 30 seconds, until second side is lightly browned. Transfer crepe to layers of waxed paper and repeat with remaining batter. Roll crepes with chorizo-leek filling. Garnish with sour cream and chives. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 58481,"Pet Treat: Peanut Butter Bark Pops 1 13-ounce jar natural peanut butter (100% peanuts) 1/2 cup plus 1 tablespoon honey 2 tablespoons ground flaxseed 3 cups rolled oats Crushed peanuts, unsweetened shredded coconut or other dog-safe toppings, for rolling Small dog treats, for topping Instructions: Reserve 1 tablespoon of the peanut butter for topping. Beat the remaining peanut butter in a large bowl with a mixer until smooth. Add 1/2 cup honey, the flaxseed and oats; mix until well incorporated. Scoop tablespoonfuls of the peanut butter\u2013oat mixture using a small cookie scoop and roll into balls. Soak the balls in a bowl of water for a couple of minutes, then roll in crushed peanuts, shredded coconut or another topping of your choice. Mix the remaining 1 tablespoon each peanut butter and honey in a small bowl. Use it to glue your dog\u2019s favorite treat on top. Store in the refrigerator for up to 2 weeks. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 58482,"Pear Empanadas 1 1/2 cups dried pears (about 3/4 pound) 2 1/4 cups water 3/4 cup sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 2 cups all purpose flour 1/2 cup lard, cold 2 1/2 tablespoons unsalted butter, cold 1/2 teaspoon salt About 1/2 cup iced water 1 large egg, beaten, for egg wash 2 cups heavy cream 1/4 cup buttermilk Instructions: In a covered pot, simmer the pears in the water for 30 to 40 minutes, until soft. Drain and reserve the liquid. When pears are cool, place them in a blender with just enough reserved liquid to make a thick puree. Heat 1/2 cup of the leftover pear liquid in a saucepan. Stir in 1/2 cup of the sugar and cook for about 5 minutes, until the sugar begins to caramelize. Add the pear puree, 1/2 teaspoon of the cinnamon and cloves, stirring well. Remove from heat and cool. In a small bowl, combine remaining 1/4 cup sugar and 1/2 teaspoon cinnamon. Set mixture aside. Prepare dough: In a large bowl, combine the flour with the lard, butter and salt. Mix lightly with your fingertips until the dough forms grapesized pieces. You should still be able to see chunks of fat. Stir in the iced water. Lightly knead, handling dough as little as possible, until the dough forms a ball. Add a little more iced water if necessary. Transfer to a plastic bag and shape into a log. Seal the bag, pressing out any air, and chill 1 hour or as long as 3 days. The dough can be frozen for as long as a week. On a lightly floured board, roll out dough to 1/8inch thickness and cut 4inch circles. Brush the edge of each circle with the beaten egg mixture and place 2 tablespoons of the filling in the center. Fold dough over to enclose filling. Seal the edges by pressing the top to bottom with the tines of a fork. Chill for at least 30 minutes before baking. Preheat the oven to 350 degrees. Place empanadas on a baking sheet and brush the tops with the egg wash. Sprinkle with cinnamon sugar. With a sharp knife, cut three small slits in the top of each for steam to escape. Bake for 30 minutes, or until dough is golden. Transfer to a cooling rack to cool slightly and serve warm with crema or blue cheese. Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week Yield: 2 cups ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 58483,"Fresh Blueberry Pie 4 cups (20 ounces) fresh blueberries, washed and dried 1/2 cup sugar, plus extra for sprinkling 1/2 cup all-purpose flour 1 teaspoon grated lemon zest 1/4 cup freshly squeezed lemon juice (2 lemons) 1 tablespoon Cassis liqueur Perfect Pie Crusts 1 egg beaten with 1 tablespoon milk or cream, for egg wash 12 tablespoons (1 1/2 sticks) very cold unsalted butter 3 cups all-purpose flour 1 tablespoon sugar 1 teaspoon kosher salt 1/3 cup very cold vegetable shortening, such as Crisco, diced 1/2 cup ice water Instructions: Preheat the oven to 400? F. Line a sheet pan with parchment paper. Mix the blueberries, 1/2 cup of sugar, the flour, lemon zest, lemon juice and Cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you include all the juices. Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing \u2014 not stretching \u2014 it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the edges together with a dinner fork or crimp with your fingers. Brush the top crust with the egg wash, cut three slits for steam to escape and sprinkle with sugar. Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature. Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade and pulse a few times to mix. Add the butter and shortening and pulse 10 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump the dough out on a floured board and turn it into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes. Cut the dough in half. Roll each piece out on a well-floured board into a 12- to 13-inch circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn\u2019t stick to the board. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58484,"Pumpkin Soup with Thai Green Curry Paste Croutons 4 cups chicken stock 2 ounces heavy cream 6 cups Pumpkin Puree, recipe follows 1 tablespoon plus 1 teaspoon extra virgin olive oil 1/2 teaspoon green curry paste 5 slices white bread, crust removed 1 (6-pound) Chinese pumpkin 1 1/2 cups water 2 tablespoons butter Instructions: Simmer stock, puree and heavy cream until desired consistency. Bake diced bread on a sheet pan in the oven at 450 degrees until browned. Meanwhile, mix olive oil and green curry in a bowl. Remove bread from oven and place in the bowl, covering it with curry. Place bread crumbs back into oven until crisp. Remove skin from pumpkin and chop the meat into small pieces. Heat butter in a saute pan and add the pumpkin. Add the water and simmer covered for about 20 minutes or until the pumpkin is tender. Remove the pumpkin meat and mash it by hand or in a food processor. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 58485,"Coconut Biscuits 2 1/4 cups flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 5 tablespoons butter cut in pieces 1 cup coconut milk 1 cup grated sweet coconut, toasted 1/2 cup chopped dried papaya 2 tablespoons melted butter Instructions: Sift the dry ingredients. Add butter and gently blend. Add coconut milk and coconut, removing 3 tablespoons for topping and add papaya. Stir together adding additional milk if necessary. Knead lightly for 30 seconds and roll to 3/4-inch. With a cutter, punch out 2-inch rounds. Place on a lightly buttered sheet and brush top of biscuits with butter and top with reserved coconut. Bake in a preheated 450 degree oven for 12-15 minutes ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 58486,"Meat-za 2 teaspoons olive oil 1 onion 2 to 4 cloves garlic One 28-ounce can fire roasted diced tomatoes One 28-ounce crushed tomatoes, plus one 10-ounce can 1 teaspoon dried oregano 1 teaspoon dried thyme Crushed red pepper Salt and freshly ground black pepper Handful fresh basil, torn 1 pound ground Italian sausage 1 pound andouille sausage 1 package pepperoni (about 50 slices) 1 pound uncooked lasagna noodles (\no-cook) Provolone cheese (about 16 slices) 1 pint ricotta cheese 1 cup shredded mozzarella cheese Instructions: Pour olive oil in a skillet on medium-high heat. Dice the onion and saute until softened. Add the garlic and saute about 2 minutes. Add both cans of tomatoes and simmer for about 5 to 7 minutes. Stir in oregano, thyme, red pepper, salt and pepper to taste. After heated through, reduce heat, and stir in fresh basil. Reserve sauce.
In a large skillet brown Italian sausage. Drain and set aside. Cut the andouille sausage into bite size pieces and heat through and brown in the same skillet. Remove from the pan and mix with the Italian sausage.
Preheat the oven to 350 degrees F.
Take about 1 cup of the marinara sauce and cover the bottom of a 9- by 13-inch lasagna pan.
Arrange uncooked lasagna noodles to cover the bottom of the pan. On top of the noodles place about 8 slices of the provolone cheese in 1 layer. Spread 1/2 of the ricotta cheese on top of the provolone. Spread 1/2 of the sausage mixture on top of the cheese. Spread out 1/2 of the slices of pepperoni on top of the sausage. Then spread 1/2 of the sauce on top. Repeat layers: noodles, provolone, ricotta, sausage, pepperoni, sauce.
Then finish off the top with the shredded mozzarella cheese. Cover pan with foil and bake about 45 minutes. Remove foil and bake for another 15 minutes until golden brown and bubbly. Let stand for 15 minutes then serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 58487,"Rice Pudding Empanadas 1 cinnamon stick Peel from 1 orange 2 cups water 1 cup short-grain rice 1/4 cup unsweetened shredded coconut 2 cups milk 3/4 cup sugar 1/4 teaspoon salt 9 (6-inch) flour tortillas Vegetable oil for frying 1 teaspoon ground cinnamo Instructions: Put the cinnamon stick, orange peel and water in a medium heavy saucepan and bring to a boil over high heat. Stir in the rice and coconut and cover, reduce heat to low, and cook until rice is tender, about 20 minutes. Uncover, remove and discard cinnamon stick and orange peel. Add milk, 1/2 cup of the sugar, and salt and mix well. Increase heat to medium. Bring to a simmer and cook, stirring frequently, until very thick, about 15 minutes. Remove from heat and set aside to cool completely. Measure about 1/2 cup of the pudding into center of each tortilla, then fold the tortilla in half, pressing gently to close edges. The sticky rice filling acts as glue to keep the empanadas closed. In a large, heavy bottomed pan, heat vegetable oil (about 1/8-inch high) to 350 degrees (oil should be hot but not smoking). Working in small batches, fry the empanadas, turning after the first side has browned, about 3 minutes per side. Combine remaining 1/4 cup sugar with ground cinnamon and set aside. Remove finished emapanadas to paper towels for draining, then sprinkle with cinnamon sugar while still warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58488,"Strawberry Bunnies and Carrots Cake Nonstick cooking spray One 15.25-ounce box chocolate cake mix (plus required ingredients) One 16-ounce container chocolate frosting One 9-ounce box chocolate wafer cookies, crushed (about 3 cups) 1/2 pound large strawberries (about 10) 12 ounces good-quality white chocolate, chopped 2 teaspoons coconut oil 1 teaspoon orange gel food coloring 1 drop red standard food coloring 10 mini semi-sweet chocolate chips 1/3 cup sweetened shredded coconut 4 drops green standard food coloring Instructions: For the cake: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray. Prepare the cake batter and bake according to the package directions using the prepared pan. Remove to a rack and let cool completely in the pan. Spread the frosting over the top of the cake and sprinkle with the cookies to resemble dirt.
For the bunnies and carrots: Meanwhile, line a baking sheet with parchment. Cut the stems off half of the strawberries. Divide the white chocolate evenly between into 2 medium microwave-safe bowls. Add the coconut oil and orange food coloring to one of the bowls. Microwave each separately in 30-second intervals, stirring in between each, until the chocolate is melted and silky smooth.
For the carrots: Dip the strawberries with the stems into the orange chocolate, lifting and twisting to coat completely and letting any excess drip back into the bowl. Place the strawberries on their sides on the prepared baking sheet. Transfer the remaining orange chocolate into a small resealable plastic bag. Snip a very small piece from a corner of the bag and drizzle the chocolate back and forth across the width of each carrot to create horizontal lines.
For the bunnies: Dip the stemmed strawberries into the white chocolate, turning them with a fork to coat completely. Use the fork to scoop the fruit out of the chocolate, letting any excess drip back into the bowl. Place on the prepared baking sheet cut-side down. Refrigerate until hardened completely, about 30 minutes. Transfer all but 3 tablespoons of the remaining white chocolate to a small resealable plastic bag. Add the red food coloring to the reserved white chocolate in the bowl and stir until completely smooth and light pink, then transfer to another small resealable plastic bag.
For the bunny ears: Snip a very small piece from a corner of the white and pink chocolate bags. Use the white chocolate to pipe 2-inch skinny hearts on the parchment that the strawberries are on. Pipe as many hearts as you have white strawberries. Fill in the hearts with the white chocolate. Pipe a small pink heart on each white heart to create the inner ears. While the chocolate is still wet, lay the pointy end of a white strawberry flat against the bottom point of a heart; this will be the ears on the bunny's head. Repeat with the remaining white strawberries and hearts. Pipe 2 tiny dots of white chocolate in the middle of each strawberry and adhere the mini chocolate chips for eyes. Use the pink chocolate to pipe a small nose beneath the eyes. Refrigerate until hardened completely, about 30 minutes.
Stand the bunnies up and use the remaining white chocolate to pipe a bushy tail on the back of each. Refrigerate until hardened completely, about 30 minutes.
For the grass: Meanwhile, combine the coconut and green food coloring in another small resealable plastic bag and shake until the coconut is green all over. Decorate the cake with the carrots, bunnies and green coconut grass.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58489,"Baked Mashed Potatoes, with Pancetta, Parmesan Cheese, and Breadcrumbs 4 pounds russet potatoes, peeled, cut into 1-inch pieces 1 stick butter, melted plus 1 tablespoon at room temp 1 cup whole milk, at room temperature 1 1/2 cups shredded mozzarella 1 cup freshly grated Parmesan, divided use 8 oz pancetta, diced, cooked and drained of excess oil Salt and freshly ground black pepper 1/4 chopped fresh flat leaf Italian parsley 2 tablespoons plain dry bread crumbs Instructions: Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with the 1 tablespoon of room temp butter and set aside.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well with a potato masher. Mix in the melted butter and milk. Mix in the mozzarella, 3/4 cup of the Parmesan and pancetta. Season, to taste, with salt and pepper and add in parsley. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
Bake, uncovered, until the topping is golden brown, about 20 minutes.
","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 58490,"Buffalo Chicken Crescent Ring 1 1/2 pounds boneless, skinless chicken breasts (about 2 large breasts) 1/2 cup hot sauce, plus more for serving, such as Frank's Kosher salt 1 cup shredded Monterey Jack cheese 4 ounces cream cheese, at room temperature 2 tablespoons blue cheese dressing, plus more for serving Nonstick cooking spray, for the baking sheet Two 8-ounce tubes refrigerated crescent roll dough 2 tablespoons crumbled blue cheese Carrot and celery sticks, for serving Instructions: Preheat the broiler. Line a baking sheet with foil. Toss the chicken with 1/4 cup hot sauce and 1/4 teaspoon salt in a medium bowl. Transfer to the prepared baking sheet and broil, turning halfway though, until cooked through, about 20 minutes. Reduce the oven to 375 degrees F. Meanwhile, mix the Monterey Jack, cream cheese, blue cheese dressing and remaining 1/4 cup hot sauce in a large bowl to combined. Chop the chicken into 1/2-inch cubes and fold into the cheese mixture. Remove the foil from the baking sheet, turn the sheet over and spray the back with nonstick cooking spray. Unroll both cans of dough and separate into 16 triangles. Place a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the most pointed ends are facing outward; your dough should look like a giant sun. Spoon the chicken mixture over the short ends of the triangles closest to the ramekin. Sprinkle the blue cheese on top and remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom layer of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles; there will be some gaps where you can see the chicken mixture. Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with more hot sauce, blue cheese dressing, carrots and celery. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 58491,"Chicago Dog Salad 1/4 cup yellow mustard 2 tablespoons vinegar, eyeball it 1 rounded teaspoon sugar 4 tablespoons vegetable oil 1/2 medium red onion, thinly sliced 1/2 of a 16-ounce sack shredded cabbage blend for slaw salads 1 romaine heart, shredded 2 vine ripe tomatoes, diced 3 large half sour or garlic pickles, chopped Salt and pepper 8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle Instructions: In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve. Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain. Mound up the salad on plates, top with seared dogs, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 58492,"Rum Runner with Pinot Grigio Splash 6 ounces light rum 4 ounces banana puree 3 ounces blackberry brandy 3 ounces grenadine 15 ounces lemon lime power drink 4 ounces Pinot Grigio 1 banana, peeled, quartered and cut with a slit, for garnish Instructions: Add the light rum, banana puree, blackberry brandy, grenadine, and lemon lime power drink to a blender and blend on low for 30 seconds. Fill each of 4 glasses with ice. Pour the blender contents over the ice, top each glass with 1-ounce of Pinot Grigio and garnish with a banana segment on the rim. ",[Pinot Grigio] 58493,"Veal Sweetbreads with Dates, Maui Onions and Puff Pastry 4 cups mixed greens 1 tablespoon olive oil 4 cooked 2 1/2-inch puff pastry shells chervil 1 gallon whole milk 1/4 cup carrot 1/4 cup celery 1/2 cup onion 2 bay leaves 2 tablespoons thyme 1 tablespoon black peppercorns 2 tablespoons salt 3 pounds fresh veal sweetbreads (hearts only) 1 Maui onion 2 tablespoons veal jus Salt and pepper, to taste 2 tablespoons butter 1 cup flour 1 cup poached sweetbread nuggets (1-inch) Salt and pepper, to taste 1/4 cup cooked baked onions 1 tablespoon garlic puree 2 tablespoons Majool dates, small dice 1 teaspoon sherry vinegar 1/4 cup veal jus 1 tablespoon Italian parsley Instructions: For the Sweetbreads: Dice all of the vegetables and place in a pot with cold milk. Add herbs and spice and rinsed sweetbreads. Bring to a boil over high heat. Once to full boil, cover and remove from heat, allow sweetbreads to cool completely in milk. Clean off any excess membranes and separate into 1--inch nuggets. Reserve, refrigerated, until needed. For Onions: Slice the onions into 1/4-inch wedges and toss them in liquid veal jus. Season well and spread on a non-stick pad. Roast in a preheated 275 degree oven until brown, but still crisp. Reserve at room temperature. For the Sweetbread Fricasee: Heat a heavy saute pan over high heat and add butter. Flour and season the sweetbreads with salt and pepper. Add to the foaming butter. Color light golden brown. Add the baked onions, garlic puree, and diced dates. Saute briefly. Deglaze with sherry vinegar and reduce. Add veal jus and parsley. Reduce to a glaze. For the garnish: Saute the mixed greens in olive oil and place in puff pastry shell. Cover over with sweetbreads and garnish with chervil. Serve hot. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 58494,"Spinach, Bacon, and Goat Cheese Frittata 1 tablespoon canola or sunflower oil 3 ounces pancetta or bacon, cut into small cubes 4 shallots, thinly sliced 3 cups young leaf spinach 8 eggs 1/4 cup grated Parmesan, Cheddar, or other hard cheese A grating or two of nutmeg Sea salt and freshly ground black pepper
1/2 cup crumbled soft goat cheese Instructions: Preheat the oven to 350 degrees F or preheat the broiler to medium-high. Heat the oil in a 9-inch nonstick ovenproof frying pan over medium heat. Add the pancetta or bacon and saute until golden, then remove with a slotted spoon; set aside. Add the shallots to the pan, lower the heat, and cook gently for about 10 minutes, until soft but not colored. Add the spinach and stir until just wilted, then remove from the heat. Lightly beat the eggs in a bowl, then stir in the pancetta or bacon, spinach and shallots, grated cheese, nutmeg, salt, and pepper. Put the frying pan back over low heat, pour in the egg mixture, and cook gently, without stirring, letting the eggs set slowly from the bottom up. After about 5 minutes, give the pan a little shake: the bottom half of the frittata should be set, with a layer of wet egg still on top.
Dot the goat cheese over the top. If you're baking the frittata, place it in the oven for 5 to 10 minutes, until just set. Or put the frittata under the broiler, ideally not too close to the heat, for about 5 minutes. Let cool slightly (or completely) before slicing and serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 58495,"Braised Chicken Thighs and Apples 8 bone-in chicken thighs (2 to 2 1/2 pounds) Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 2 teaspoons fresh thyme leaves 1 bunch leeks (white and green parts), halved lengthwise and sliced 1/4 cup dry white wine 1 cup low-sodium chicken broth 1/2 cup apple cider 2 tablespoons unsalted butter, at room temperature 2 tablespoons all-purpose flour 2 apples, such as Golden Delicious, chopped Instructions: Preheat the oven to 425 degree F. Sprinkle the chicken generously with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium-high heat. Place the chicken in the skillet skin-side down and cook, flipping once, until golden on both sides. Transfer to a plate. Reduce the heat to medium, add the thyme and leeks to the skillet and cook, stirring occasionally, until softened, about 4 minutes. Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the skillet is nearly dry. Stir in the broth, apple cider and a pinch each of salt and pepper and bring to a boil. Use a fork to mash the butter and flour together in a small bowl until smooth. Whisk the butter-flour mixture into the skillet until dissolved. Stir in the apples and remove from the heat. Nestle the chicken skin-side up in the skillet along with any collected juices from the plate. Bake until the chicken is cooked through, about 25 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58496,"Sliced Raw Tuna with Wasabi-Yuzu 1/2 cup assorted radish slices 1/16-inch thick (Use American red, diakon, watermelon radish, etc.) 2 tablespoons fresh mint leaves 2 tablespoons fresh cilantro leaves 2 tablespoons fresh radish sprouts 1 1/2 tablespoons yuzu juice 1 1/2 tablespoons mirin 1/4 cup Wasabi-Yuzu, recipe follows 16 slices raw tuna, approximately 1-ounce each Coarse sea salt to garnish 1 tablespoon rice vinegar 1 tablespoon yuzu juice 4 tablespoons mirin 1 tablespoon wasabi powder 2 tablespoons wasabi mustard 2 tablespoons soft tofu Instructions: Place the assorted sliced radishes in a medium mixing bowl with the mint, cilantro and radish sprouts. Add the yuzu juice and mirin and toss until well combined. Divide the salad equally to the center of 4 chilled plates. Shingle 4 slices of tuna over each mound of salad. Drizzle some Wasabi-Yuzu around the radish salad on each plate. Finish by sprinkling a light amount of sea salt over the tuna slices. Combine all the ingredients in the cup of a hand-held blender. Blend until smooth. 1/2 cup (leftover sauce can be reserved for another use) ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 58497,"Sausage and White Bean Cassoulet 2 pounds dried great Northern beans 1 pound duck sausage 2 onions, 1 diced, 1 left whole 3 carrots, 2 sliced 1/4-inch thick, 1 left whole 4 thyme sprigs 6 bay leaves 2 tablespoons olive oil 1/2 pound thick sliced center cut bacon, cut into 2-inch pieces 10 cloves garlic, chopped 1 pound kielbasa, sliced 1/2-inch thick 2 cups red wine 2 cups beef broth 4 tablespoons tomato paste 1 tablespoon salt 2 teaspoons black pepper Crusty baguette, for serving Instructions: Wash the beans well and put them in a large stockpot. Add water to the beans to cover by 2 inches and set over high heat. Bring to a boil for 2 minutes, remove from the heat, cover and let stand 1 hour.* Preheat the oven to 375 degrees F. Put the duck sausage on a baking sheet and place it in the oven for 15 to 20 minutes. Remove and let cool. The sausage will not be fully cooked through. Add the whole onion, whole carrot, 2 of the thyme sprigs and 3 of the bay leaves to the beans. Add more water to the pot to cover again by 2 inches. Bring to a boil, lower the heat and let simmer until the beans are mostly tender but with still a little bite to them, about 50 to 60 minutes. The beans will have soaked up all most all of the liquid you cooked them in. Meanwhile, pour the olive oil into a large skillet and place over medium heat. Add the bacon and cook stirring every now and then until crispy, about 2 to 3 minutes. Using a slotted spoon remove the crispy bacon pieces to a paper towel lined plate and reserve. To the same skillet, add the diced onion, sliced carrots and garlic and sweat the mixture for 20 minutes, until the onion begins to turn translucent. Slice the duck sausage on the bias into 1/2-inch thick pieces and add them to the vegetable mix. Add the remaining bay leaves, thyme sprigs and sliced kielbasa and cook, stirring, for 5 minutes. Next add the wine, beef broth, tomato paste and salt and pepper. Raise the heat to high, bringing the mixture to a boil. Stir well to dissolve the tomato paste and lower the heat. Allow to simmer for 5 minutes. Remove the whole onion and carrot from the beans, add the vegetable sausage mixture to the stockpot and return to a low heat. Stir well and cover. Let the cassoulet simmer for 15 to 20 minutes, or until most of the wine mixture has been absorbed by the beans. Spoon into a casserole dish, sprinkle the top of each serving with some of the reserved crispy bacon and serve with a crusty baguette on the side. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 58498,"Empanada Dough 1/2 cup flour 1/2 cup yellow cornmeal 1/2 teaspoon baking powder 1/2 teaspoon Southwest seasonings 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper 1 tablespoon lard 1 cup warm water 1 cup masa harina Instructions: In a mixing bowl combine the masa harina, flour, cornmeal, baking powder, Southwest seasoning, salt, and pepper, mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes. ","[Tannat, Tempranillo, Malbec, Garnacha]" 58499,"Pork and Lager Chili Verde 4 pounds boneless, skinless pork shoulder 1 tablespoon ground coriander
2 teaspoons paprika
1 teaspoon ground cumin
Kosher salt
4 tablespoons vegetable oil 2 cups 1/4-inch diced red onion (from about 1 large onion)
1/4 cup minced garlic
4 dried chiles de arbol
Four 12-ounce bottles Mexican lager
1 pound tomatillos
4 Anaheim peppers
4 poblano peppers
1 cup lightly packed fresh cilantro (stems and leaves), plus more leaves, for serving 1/4 cup lime juice
4 ounces roasted pepitas Tortilla chips, for serving
Pickled Red Onions and Fresno Chiles, for serving, recipe follows Crema, for serving
1 cup distilled white vinegar 1/4 cup lime juice
1/4 cup orange juice
1 tablespoon brown sugar
Kosher salt
2 Fresno chiles, thinly sliced
1 red onion, thinly sliced
Instructions: Preheat the oven to 400 degrees F. Cut the pork into 1-inch cubes and place in a large bowl. Combine the coriander, paprika, cumin and 2 tablespoons salt in a small bowl. Coat the pork with the dry rub. Heat 2 tablespoons of the oil in a large Dutch oven. Working in batches, add the pork and cook until browned on all sides, 8 to 10 minutes. Transfer to a large bowl. Saute the onion and garlic in the oil until softened, 6 to 8 minutes, being careful not to burn the garlic. Add the pork back to the pot. Stir in the dried chiles de arbol and cover with the Mexican lager. Bring to a boil and reduce to a rolling simmer. Cook until all the liquid evaporates, about 1 hour 30 minutes. Meanwhile, toss the tomatillos, Anaheim peppers and poblano peppers with the remaining 2 tablespoons oil and 1 tablespoon salt on a baking sheet. Roast in the oven, turning once halfway through, until the tomatillos have browned and the peppers are charred, about 30 minutes. Let cool, about 25 minutes. When cool enough to handle, place the tomatillos in a blender. Remove the skin and stems from the peppers (keeping the seeds intact) and add them to the blender with the tomatillos. Add the cilantro, lime juice and 2 teaspoons salt. Blend until completely smooth. Hold the sauce at room temperature until the pork finishes cooking. When the liquid from the Dutch oven has reduced completely, check the pork to make sure it is tender but still holds its shape. Remove and discard the chiles de arbol. Top the pork with the tomatillo sauce and cook over medium heat just until it begins to simmer, about 10 minutes. Serve the chili verde with roasted pepitas, tortilla chips, Pickled Red Onions and Fresno Chiles, crema and cilantro leaves. Combine the vinegar, lime juice, orange juice, sugar and 2 teaspoons salt in a small saucepan. Place over medium-high heat and bring to a simmer. Pour the hot mixture over the Fresno chiles and onions in a heat-proof bowl and allow to cool at least 10 minutes before serving, or allow to cool completely and refrigerate until ready to use. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 58500,"Filet of Beef Roasted with Coffee Beans, Pasilla cl Broth and Creamy White Grits with Greens and Wild Mushrooms 2 pound filet of beef (preferably cut from the large end of the whole filet) 1 teaspoon coarse salt 1 teaspoon freshly ground black pepper 2 tablespoons virgin olive oil 2 tablespoons finely ground coffee beans 1 tablespoon cocoa powder 1/8 teaspoon ground cinnamon Creamy White Grits with Bitter Greens and Wild Mushrooms, recipe follows Pasilla cl Broth, recipe follows Watercress sprigs, cleaned and rinsed 4 cups water 1 1/2 teaspoon salt 4 cups coarse white grits 1 tablespoon butter 1/2 yellow onion, minced 2 garlic cloves, minced 3/4 pound shiitake mushrooms, stems removed, and caps cut into quarters 4 ounces arugula or other bitter greens, roughly chopped Salt and freshly ground pepper 1 tablespoon butter 1/2 large white onion, roughly chopped (8 ounces) 4 to 8 garlic whole cloves, peeled 2 pasilla chiles (approximately 1/2-ounce), stemmed, seeded, and torn into large pieces 1 thick white corn tortilla (approximately 3/4-ounce) 2 1/2 cups chicken stock 1/4 cup cream 1 teaspoon coarse salt 1 teaspoon brown sugar Instructions: Tie the filet of beef with butcher twine at 1/2-inch intervals. Rub the filet well with salt and pepper. Rub the filet with the olive oil. Combine the ground coffee, cocoa powder and cinnamon and mix well. Spread the mixture over a work surface and roll the filet in the mixture to evenly coat the beef. Allow to marinate approximately 30 minutes. Preheat oven to 400 Degrees F. Place the filet on a roasting rack in a roasting pan. Roast the filet for 10 minutes. Immediately lower the heat to 250 degrees F. After 20 minutes, check the internal temperature of the filet (125 degrees F for medium rare or 135 degrees F for medium). If further cooking is necessary, return the beef to the oven (still set at 250 degrees F) and slowly roast to the desired temperature. Remove the filet from the oven and keep warm. Before carving, remove the string. Slice the filet into 1/4-inch thick slices. Spoon some of the Creamy White Grits with Bitter Greens and Wild Mushrooms in the center of each dinner plate. Arrange the slices of filet around the grits. Ladle some of the Pasilla cl Broth over the filet. Garnish with watercress sprigs. In a heavy bottomed 2 quart pot, bring the water to a boil. Add the salt. Add the grits while stirring. Bring the water back to a boil. Lower the heat to a very low simmer. Cover the pot but stir every 2 to 3 minutes until the grits are thick. The grits will take approximately 20 minutes to cook. If the grits become to thick, add a little water to adjust the consistency. In a skillet over medium high heat, melt the butter until foaming. Add the chopped onions and garlic. Saute until the onion is translucent. Add the shiitake mushrooms and saute until lightly cooked. Add the greens and briefly saute until wilted. Remove from the heat. Adjust seasonings with salt and pepper. When the grits are cooked and ready to serve, stir the greens and mushroom mixture into the grits and keep warm. Heat a saucepan over medium high heat. Add the butter and saute the onion and garlic cloves until nicely browned. Add the pieces of pasilla cl and tortilla pieces and slowly saute until the ingredients are golden brown. Lower the heat to medium low if necessary. Add the chicken stock. Bring the stock to a boil, then simmer, lightly covered, for approximately10 minutes. Remove from the heat and allow to cool. Transfer the ingredients to blender and puree for approximately 1 minute or until smooth. Pass the sauce through a sieve to remove any chunky pieces. Add the cream, salt and brown sugar and blend. The sauce should not be too thick. If too thick, add some addition chicken stock or water to correct to a light consistency. Reserve until ready to serve. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 58501,"Unencumbered 2 ounces cucumber juice (use unpeeled English cucumbers when juicing) 1 1/2 ounces vodka
3/4 ounce Simple Syrup, recipe follows 1/4 ounce fresh lime juice
1 ounce sparkling white wine, such as Moscato d'Asti Cucumber ribbon, for garnish 1 cup sugar Instructions: In a shaker with ice, combine the cucumber juice, vodka, Simple Syrup and lime juice and stir well. Strain into a highball glass and top with the sparkling wine. Garnish with a cucumber ribbon. 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. Yield: 1 1/2 cups ","[Prosecco, Sauvignon Blanc, Riesling, Vinho Verde]" 58502,"Peaches, Raspberries, and Blueberries with Prosecco 2 pounds peaches, preferably the aromatic white-fleshed variety 2/3 cup granulated sugar 1 1/2 cups Prosecco or other young, fruity, dry white wine 1/2 pint raspberries 1/2 pint blueberries Zest of 1 lemon Instructions: Wash the peaches, peel them, pit them, and cut into slices about 1/4 inch thick. Put the peaches in a serving bowl, add the sugar and wine, and stir thoroughly. Wash the raspberries and blueberries and add them to the peaches. Grate the thin, yellow skin of half a lemon, being careful not to dig into the bitter white pith beneath, and add it to the bowl. Turn over the bowl's contents several times. Refrigerate at least 1 hour before serving, or even as far ahead as early morning of the day in which you intend to serve the fruit. ","[Prosecco, Sauvignon Blanc, Moscato, Pinot Grigio]" 58503,"Bordelaise Sauce 1 cup dry red wine 2 ounces shallots, chopped 1/4 teaspoon crushed peppercorns 1/2 bay leaf 1 pinch thyme 1 quart demi-glace 2 ounces butter Instructions: Place the wine in a saucepan and reduce by 3/4. Add, shallots, peppercorns, bay leaf, thyme and demi-glace. Simmer for 15 to 20 minutes and strain. Swirl in 2 ounces of butter. Use as a sauce over your meat of choice. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 58504,"Rack of Lamb with Cranberry-Tangerine Sauce, Braised Red Chard, Creamy Polenta with Sage and Pancetta 2 racks of lamb, ask the butcher to trim and French, about 2 3/4 to 3 pounds total Extra-virgin olive oil, for drizzling Coarse salt and freshly ground pepper 1 cup cranberry juice concentrate, available on canned and bottled juice aisle 4 tangerines, zested and juiced 1/2 cup chicken stock 1/2 cup dried sweetened cranberries, a couple of handfuls (recommended: Craisins brand name 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 small onion, chopped 5 cups cleaned, coarsely chopped red Swiss chard, the yield of 1 large bunch 1 cup vegetable stock 2 handfuls golden raisins Salt and pepper 1/2 teaspoon freshly grated nutmeg, eyeball it 1 tablespoon extra-virgin olive oil, 1 turn of the pan 4 slices pancetta, available at deli counter, sliced like bacon, chopped 3 cups chicken stock 1 cup quick cooking polenta, available on Italian foods or specialty aisles of market 2 tablespoons chopped fresh sage leaves, 3 sprigs 2 tablespoons butter, cut into small pieces Salt and pepper 10 blades fresh chives, snipped or finely chopped Instructions: Preheat grill pan to high and oven to 400 degrees F. Drizzle racks with oil and season with salt and pepper. Grill lamb over high heat for 2 or 3 minutes on each side. Transfer to a baking sheet or broiler pan and place in hot oven. Cook 12 to 15 minutes, to 130 degrees F on meat thermometer for rare, 155 for well. Let meat rest 5 to 10 minutes before serving for juices to redistribute. For the chard, heat a large skillet over medium high heat. Add oil and the onion and saute for 2 minutes. Then add the greens in bunches until they wilt down enough to fit in the pan. Add the vegetable stock and raisins. Season greens with salt, pepper and freshly grated nutmeg. Reduce heat to medium low and cook 10 to 15 minutes until greens are tender and no longer bitter. Place cranberry juice concentrate and the tangerine zest and juice in a small saucepan and simmer together over low heat for 10 minutes. Strain and return to pan. Meanwhile, combine the cranberries and chicken stock in a bowl. Cover and microwave on high for 1 minute. Let stand 10 minutes to reconstitute the cranberries. For the polenta, heat a medium saucepan over medium high heat. Add oil and pancetta. Brown pancetta a minute or 2 and remove from pan to a paper towel lined plate. Return pan to heat and bring 3 cups chicken stock to a boil. Add the polenta and stir constantly until mixture masses, 2 or 3 minutes. Remove polenta from heat and stir in sage, butter, pancetta bits, and season with salt and pepper. Reserve the chives for garnish. Heat cranberries and stock to a bubble and remove from stove. To serve, allow 1/2 rack of lamb per person. Separate chops into 1 or 2 rib sections and glaze with cranberry-tangerine sauce. Serve with sage and pancetta polenta garnished with chives and braised red chard. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 58505,"Creamy Polenta with Crispy Bacon and Chard 2 cups whole milk 2 cups heavy cream
1 cup polenta
Kosher salt
4 strips bacon
1 shallot, thinly sliced into rings
1 bunch rainbow chard, stems and leaves cut into 1-inch pieces
Few shakes of hot sauce, such as Crystal, optional
Freshly ground black pepper
2 tablespoons unsalted butter Instructions: Add the milk and heavy cream to a medium saucepan and bring to a low boil, stirring constantly so the milk doesn't scorch. Whisk in the polenta, whisking constantly until smooth. Stir in a big pinch of salt. Reduce the heat to medium low and cook, stirring frequently, until the polenta is tender, about 30 minutes. Meanwhile, add the bacon to a medium pan. Turn the heat to medium high and cook, flipping once, until the bacon is crispy, about 10 minutes. Remove the bacon to a paper towel-lined plate to drain. Add the shallot to the pan and cook until translucent, about 2 minutes. Add the chard and a big pinch of salt and cook until wilted but still crisp-tender, about 7 minutes. Stir in a shake of hot sauce if desired. Chop the bacon, add it to the greens and stir to combine. Remove from the heat. Add a big pinch of black pepper to the polenta and stir. Taste and adjust for salt and pepper. Remove the polenta from the heat and stir in the butter. Transfer to a serving plate and top with the greens in the center. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 58506,"Carbonnade A few stems fresh marjoram A few sprigs fresh parsley 1 bay leaf 1 sprig fresh thyme
1 stick (8 tablespoons) unsalted butter
8 ounces applewood-smoked bacon
1/4 cup minced garlic
1 sweet onion, small dice 2 1/2 pounds stew beef
Salt and pepper 1/4 cup apple cider vinegar
1/2 cup all-purpose flour 12 ounces dark ale beer (not hoppy)
2 tablespoons Dijon mustard 2 tablespoons sirop de Liege (see Cook's Note) Instructions: Gather the marjoram, parsley, bay leaf and thyme in a piece of cheesecloth and tie it into a bundle with kitchen string (alternatively, tie the herbs together with a leek leaf). Melt 4 tablespoons of the butter in a large pot over medium heat. Add the bacon, garlic and onions and cook until the garlic is soft and the onions translucent, 6 to 8 minutes. Remove from the pot. Increase the heat under the pot to medium-high and add 2 tablespoons of the butter. Sprinkle the beef with 2 tablespoons salt and 2 teaspoons pepper. Working in batches if necessary, add the beef to the pot and sear until browned on all sides. Reduce the heat to medium and return the bacon, onions and garlic to the pot. Add the apple cider vinegar and cook, scraping up the browned bits from the bottom of the pot with a wooden spoon until reduced. Add the remaining 2 tablespoons butter and let melt. Add the flour and cook until everything is coated and there is a nutty aroma. Add the beer, mustard and sirop de Liege; stir to combine. Add the bouquet garni. Bring the carbonnade to a simmer and cook until tender, 45 minutes. Remove the carbonnade from the heat and let rest for 45 minutes. Remove the bouquet garni, reheat and serve. ","[Chardonnay, Pinot Gris, Riesling, Gamay]" 58507,"Roasted Pizza Potatoes 2 1/2 pounds Yukon gold potatoes, cut into 1/2- to 3/4-inch bites (I used Klondike Goldust for these) 2 teaspoons dried oregano (or dried pizza seasoning)
Coarse salt
1 to 2 tablespoons extra-virgin olive oil
One 8-ounce block mozzarella cheese, grated
About 15 pepperoni slices
Pizza sauce, for serving
1 tablespoon chopped fresh parsley or chives, for garnish
Instructions: Preheat the oven to 400 degrees F. Arrange the potatoes in a 9-by-13-inch baking dish and season with the dried oregano and a good pinch of salt. Drizzle with the oil and toss to coat with your fingers. Roast for about 1 hour. (I went 1 hour and 10 minutes, just for extra browning.) Remove the potatoes from the oven and switch the oven to broil. Sprinkle the grated cheese over the potatoes and arrange the pepperoni in a single layer over the cheese. Broil for 2 to 3 minutes; don't take your eyes off it (see Cook's Note)! This happens fast, and all we want is browning and bubbling, and for the pepperonis to crisp and curl. Serve immediately with pizza sauce and a sprinkle of parsley or chives! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 58508,"Kir 1 ounce Cassis 4 ounces dry, white wine Lemon twist, optional garnish Instructions: Pour Cassis into a chilled wine glass and top with wine. Garnish with a lemon twist, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58509,"Cucumber-Mint Water 2 medium cucumbers, chopped 1/3 cup sugar Juice of 1 lemon Small handful fresh mint leaves Large pinch kosher salt Ice cubes, for serving Gin or vodka, for serving, optional Instructions: Blend the cucumbers, sugar, lemon juice, mint, salt and 4 cups cold water in a blender until as smooth as possible (a fair amount of solids will remain). (If all the ingredients do not fit in your blender, use half the water to puree, transfer the puree to a larger container, then stir in the remaining water.) Refrigerate to chill, at least 1 hour. Before serving, strain the cucumber-mint water through a fine strainer. Use the bottom of a ladle or wooden spoon to help push the liquid through the mesh. Discard the solids. Serve over ice. Add gin or vodka to taste if using. ","[Sauvignon Blanc, Riesling, Prosecco, Ros]" 58510,"BBQ Beans 1 pound pinto beans, soaked overnight 7 cups water 1 bay leaf 1 onion, diced 3/4 pound ground chuck 1 clove garlic, minced 1 teaspoon sweet paprika 1 teaspoon dried thyme 1 tablespoon chili powder 3/4 cup ketchup 1/4 cup dark brown sugar 1/3 cup yellow mustard 2 tablespoons Worcestershire sauce Salt and freshly ground black pepper Instructions: Quick soak method for beans: Cover beans with water, bring to a boil. Turn off heat, let stand 1 hour. Drain. Place pinto beans in a large pot with water and bay leaf, and bring to a boil. Reduce heat to a steady boil and cook until tender, about 1 hour. In the meantime, heat a 12-inch non-stick pan over medium heat. When hot but not smoking, add onions and cook, stirring often until they begin to soften. Add 2 tablespoons of the bean cooking water and cook until the onions are softened, about 5 to 6 minutes. Add the ground chuck and garlic and cook, stirring often, until the meat is brown and cooked through, about 5 to 7 minutes. Stir in paprika, thyme, chili powder, ketchup, brown sugar, mustard and Worcestershire sauce. Mix until all ingredients are combined. Pour into pot with beans and stir. Season, to taste, with salt and pepper. Continue cooking until flavors have come together and beans are tender and cooked through and the sauce has thickened. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 58511,"Lamb Mixiote 2 pounds boneless leg of lamb, cut into 6 pieces Kosher salt 6 dried guajillo chiles, stemmed and seeded 4 allspice berries 4 cloves garlic, unpeeled 2 dried ancho chiles, stemmed and seeded 2 dried morita chiles, stemmed and seeded 2 cloves One 2-inch cinnamon stick 2 cups chicken broth 1/2 cup apple cider vinegar 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1 small yellow onion, roughly chopped 6 dried avocado leaves (or substitute with 6 dried bay leaves and 6 mint sprigs) Lime slices, rice pilaf and warm tortillas, for serving Instructions: Sprinkle the lamb with 2 teaspoons salt on both sides and transfer to a nonreactive bowl or large resealable plastic bag. Set aside at room temperature while you prepare the adobo. Set a dry skillet or comal over medium heat. Add the guajillos, allspice, garlic, anchos, moritas, cloves and cinnamon and toast until the chiles are dark in spots and the spices are fragrant, 6 to 8 minutes. Transfer to a medium bowl. When cool enough to handle, peel the garlic. Add the toasted chiles to a small saucepan with enough water to cover them by 1 inch. Bring to a boil over medium-high heat, pressing on the chiles to submerge them. Remove from the heat, cover and let stand until the chiles are fully softened and pulpy, 15 to 20 minutes. Using a slotted spoon, transfer the chiles to a blender (discard the soaking water). Add the reserved toasted spices and peeled garlic, broth, vinegar, oregano, thyme, onion and 2 teaspoons salt. Puree until completely smooth. Reserve 1/2 cup adobo in a container and refrigerate. Pour the rest of the adobo all over the lamb until completely coated. Cover the bowl or seal the bag and marinate, refrigerated, for at least 6 hours and up to overnight. When ready to cook, lay out six 12-by-16-inch parchment rectangles. Place a piece of lamb on each and top with a spoonful of reserved adobo and 1 avocado leaf (or 1 bay leaf and 1 mint sprig). Carefully fold each corner of one of the parchment rectangles towards the center, tie it tightly with twine and trim any excess parchment. Repeat with the remaining parchment rectangles. Set up a steamer pot with water in the bottom and a steamer basket above the water level and bring to a boil over medium-high heat. Once the water is boiling and steam is coming out, place the lamb packets in the steamer basket in a single layer. Cover tightly, lower the heat to medium and steam, checking occasionally to make sure there's enough water in the bottom, until the lamb is tender and nearly falling apart, about 1 hour and 30 minutes. Serve the packets directly on a plate with sliced limes, a side of rice pilaf and warm tortillas. ","[Cabernet Sauvignon, Syrah, Tempranillo, Garnacha]

" 58512,"Black and White Angel Food Cake 2 cups sifted superfine sugar (about 1 pound) 1 1/3 cups sifted cake flour (not self-rising) 1 1/2 cups egg whites at room temperature (10 to 12 eggs) 3/4 teaspoon kosher salt 1 1/2 teaspoons cream of tartar 1 teaspoon pure vanilla extract 1/2 cup coarsely grated semisweet chocolate 1/2 pound semisweet chocolate chips 3/4 cup plus 1 tablespoon heavy cream Instructions: Preheat the oven to 350 degrees F. Combine 1/2 cup of the sugar with the flour and sift them together 4 times. Set aside. Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the vanilla and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated. Fold in the grated chocolate. Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan. For the chocolate glaze, place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides. If you have chocolate glaze left over, you can serve it on the side with the cake. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58513,"Hot Italian Sausage Panini with Pickled Peppers 1 1/2 cups white vinegar 1 1/2 cups water 1/2 teaspoon red pepper flakes 2 teaspoons salt 1 tablespoon sugar 2 garlic cloves, smashed 1 red bell pepper, cored, seeded and sliced 1 green bell pepper, cored, seeded and sliced 1 medium onion, sliced 1 pound or 6 links hot Italian sausage, butterflied 6 ciabatta rolls or 1 loaf ciabatta bread, cut into 6 portions 6 tablespoons olive oil 1/4 pound or 6 thin slices provolone 1/4 pound Parmesan, shaved Instructions: In a large pot, combine the white vinegar, water, red pepper flakes, salt, sugar, and garlic and bring to a boil over medium heat. Once boiling, remove the pot from the heat and add the sliced peppers and onions. Let the ingredients pickle at room temperature for about 30 minutes. The peppers will last up to 1 month in a re-sealable container that has been stored in fridge. Preheat an outdoor grill or grill pan over medium-high heat. Arrange the butterflied sausages on the grill, cut side down. Cover the sausages with a sheet pan and weigh it down with a tea kettle filled with water or a heavy pan. Grill for 4 to 5 minutes per side. Slice the rolls in half and brush them, inside and out, with the olive oil. Layer a slice of provolone over the bottom half of each roll. Add the cooked sausages to the cheese, top with some of the pickled peppers and onions, then finish with 3 pieces of shaved Parmesan and, finally, cover with the top half of each roll. Put the sandwiches in a panini press, 2 or 3 at a time, and cook until the bread is crisp and cheese is melted, about 4 to 5 minutes. If you do not have a panini press, grill the sandwiches in a large skillet over medium heat and put a cast iron or heavy-bottomed pan on the sandwiches to flatten. Cook for 3 minutes per side. Transfer the sandwiches to a serving platter and serve. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 58514,"Individualized Breads for Kids and Adults 1 pound \commercial\ bread dough, divided into four 4ounce pieces Olive oil Instructions: As best you can, coax each piece of bread into a diameter which is 1/2inch thick. Cut or grate the cheese of choice into manageable pieces and scatter them on half of the dough, leaving an inch of the outside edge blank. Top with ham and/or seasonings of choice and drizzle 1 teaspoon of olive oil on the filling. Fold unfilled half of the bread over to cover the filling and press all around the edges to seal. Sprinkle some drops of olive oil on dough and, with your fingers, spread the oil over the entire top surface of the dough. Set individual stuffed breads on a lightly oiled or nonstick baking pan. Let the breads rise, uncovered, for 45 minutes or until doubled. Preheat the oven to 425 degrees and bake for about 20 minutes (if fillings ooze out a bit, don't worry). Cool the breads on a wire rack until lukewarm or room temperature. Serve with a crisp green salad. Stuffing possibilities for each bread: 2 ounces of a melting cheese mozzarella for kids, goat's or fontina for adults plus 1 ounce of sliced prosciutto or smoked ham . Seasonings for cheese: hot peppers, sliced pimentos, anchovy fillets; capers, scallions, or cooked onions; garlic, sliced black olives; snipped fresh basil, or parsley, dab of pesto or black olive paste, sundried tomatoes or anything you can think of. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 58515,"Mint Truffle Brownies 3/4 cup (1 1/2 sticks) unsalted butter, plus more for greasing 1 1/2 cups packed fresh mint sprigs, torn
2 ounces bittersweet chocolate, chopped
2 large eggs
1 cup unsweetened cocoa
1/3 cup all-purpose flour
1/4 teaspoon kosher salt
1/4 cup peppermint schnapps
1/2 cup (1 stick) unsalted butter, at room temperature 2 1/2 cups confectioners' sugar
Pinch kosher salt
1/4 cup peppermint schnapps
Green gel food coloring, preferably AmeriColor cypress green
1/2 cup plus 2 tablespoons (10 tablespoons total) unsalted butter 6 ounces bittersweet chocolate, chopped
Sprinkles, if desired
Instructions: For the brownie layer: Grease the sides and bottom of an 8-inch square baking pan and line with 2 pieces of parchment to overhang the edges. Preheat the oven to 350 degrees F. Combine the butter and mint in a medium saucepan and melt the butter over low heat. Remove from the heat and let sit 10 minutes to infuse. Remove and discard the mint. Rewarm the butter over low heat. Remove from the heat, then add the chocolate and let sit until almost melted; stir until smooth. Whisk in the eggs until smooth. Whisk in the cocoa, flour and salt until smooth. Whisk in the schnapps. Pour into the prepared baking pan and bake until the center is just set (a tester will not come out completely clean), 28 to 30 minutes. Let cool completely. For the mint layer: Beat the butter in a mixer fitted with the paddle attachment on high speed until light, about 1 minute. Add the confectioners' sugar and salt and mix on low to combine. Add the schnapps and beat on high speed until light and fluffy, about 2 minutes. Add the food coloring, a little at a time, to get a pale green color. Spread the mint layer over the brownies and refrigerate until almost set, about 15 minutes. For the truffle layer: Melt the butter in a small saucepan over low heat. Stir in the chocolate and remove from the heat; let sit until the chocolate is almost melted, then stir until smooth. Let cool slightly, 5 to 10 minutes, then spread over the mint layer. Top with the sprinkles, if using. Refrigerate until set, about 1 hour. Cut into squares to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 58516,"The Clean Sweep 8 ounces Simple Syrup, recipe follows 6 ounces gin
2 ounces dry vermouth
2 ounces lemon juice
8 ounces champagne
4 lemon twists
1 cup sugar Instructions: Combine the Simple Syrup, gin, vermouth and lemon juice in a shaker with ice. Shake and strain into 4 champagne flutes. Top each glass with some champagne and serve with a lemon twist. 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. ","[Gin, Vermouth, Champagne]" 58517,"Tater Tot Breakfast Casserole Unsalted butter, for the baking dish 1 16-ounce bag frozen Tater Tots 1 tablespoon olive oil
1 pound loose spicy breakfast sausage
1 onion, finely diced 1 cup whole milk
1/2 cup half-and-half
1/4 teaspoon seasoned salt
1/4 teaspoon cayenne pepper 4 large eggs
1 red bell pepper, finely diced 1 green bell pepper, finely diced 2 cups grated cheddar cheese 1 cup grated pepper jack cheese Kosher salt and freshly ground black pepper Instructions: Butter a 3-quart baking dish. Line up the Tater Tots in the dish. Heat the olive oil in a large skillet over medium heat. Add the sausage and onion and cook, breaking up the sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Set aside to cool slightly, then sprinkle the mixture over the Tater Tots. Whisk the milk, half-and-half, seasoned salt, cayenne, eggs, bell peppers and half of both cheeses in a large bowl; season with salt and pepper. Pour over the casserole, then top with the rest of the cheese. Cover with foil and refrigerate overnight. Preheat the oven to 350?. Bake the casserole, covered, until just starting to set around the edges, about 25 minutes. Remove the foil and continue to bake until the cheese is browned and bubbly and the casserole is cooked through, another 20 to 35 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58518,"From the Pantry: Tuna, White Bean and Olive Flatbread Pitas One 15-ounce can white beans, strained and rinsed 6 sun-dried tomatoes 4 tablespoons extra-virgin olive oil, plus more for brushing and drizzling 1 tablespoon white vinegar 1/2 teaspoon granulated garlic Kosher salt One 5-ounce can tuna packed in water or oil, strained 1/2 cup pitted black and green olives, roughly chopped
1/2 cup pitted black and green olives, roughly chopped 1/2 cup chopped jarred roasted red peppers Pinch crushed red pepper flakes Freshly ground black pepper 4 pitas Instructions: Pulse the beans, 4 of the sun-dried tomatoes, 2 tablespoons of the oil, 2 tablespoons water, vinegar, granulated garlic and 1/2 teaspoon salt in a food processor until blended and semi-smooth. Thinly slice the 2 remaining sun-dried tomatoes. Gently toss them with the tuna, olives, roasted red peppers, the 2 remaining tablespoons oil, red pepper flakes and a few grinds of black pepper in a medium bowl, breaking up the tuna slightly. Heat a griddle or large skillet over medium-high heat. Brush one side of the pitas with oil, lay the oiled side on the griddle and cook until lightly charred in spots, about 1 minute. Transfer, charred-side up, to serving plates. Spread some of the bean mixture on each pita, and top with some of the tuna-olive salad. Drizzle each with oil, and sprinkle with black pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 58519,"Grilled Soft-Shell Crabs 6 to 8 soft-shell crabs Lemon Butter Sauce, recipe follows Sliced tomatoes Mozzarella cheese 1 pound butter 8 to 10 lemons, juiced 1 tablespoon cajun seasoning 1 tablespoon Worcestershire sauce 1 tablespoon minced garlic Salt Instructions: Clean crabs by removing gills and cutting off the eyes and mouth. Place crabs on pan or aluminum foil. Place on grill over a low fire. Baste the crabs with the Lemon Butter Sauce. Cook for 5 to 6 minutes on each side. Continue to baste during cooking. Before serving, top each crab with a slice of tomato and a small amount of mozzarella cheese. Allow cheese to melt. Remove from grill. Serve immediately. Add lemon juice and other seasonings. Seasonings may be adjusted for personal taste. Allow to simmer for about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58520,"Sweet Potato\u2013Sage Country Bread 4 1/4 cups bread flour, plus more for dusting 1 3/4 teaspoons active dry yeast 1 1/3 cups warm water (100 degrees F to 110 degrees F) 1 medium-large sweet potato (12 ounces) 1 tablespoon extra-virgin olive oil, plus more for the bowl 2 1/2 teaspoons plus a pinch of kosher salt 2 tablespoons finely chopped fresh sage 1 teaspoon sugar Cornmeal, for dusting Instructions: Mix 1 cup bread flour, 1/4 teaspoon yeast and 2/3 cup warm water in a large bowl. Cover with plastic wrap and set aside until it rises and looks very bubbly, 2 hours. Meanwhile, prick the sweet potato in a few places with a knife and microwave until tender, 8 to 10 minutes. Let cool slightly. Peel the potato and transfer to a food processor along with the olive oil and pinch of salt; puree until very smooth. (You should have about 1 cup puree; if you have more than 1 cup, reserve the extra for another use.) Stir the yeast mixture with a spoon to deflate it, then add the remaining 2/3 cup warm water and 1 1/2 teaspoons yeast and stir. Add 2 1/2 more cups bread flour, the sage, sugar and remaining 2 1/2 teaspoons salt; mix until the dough is shaggy and there is no dry flour in the bowl. Let stand until the flour absorbs some of the liquid, 5 minutes. Put the remaining 3/4 cup flour in a small dish for kneading. Lightly dust a work surface with some of the flour and turn out the dough onto the surface. Lightly flour the top of the dough. Knead the dough, adding a little bit of the flour as needed, until very smooth, elastic and a little tacky, about 5 minutes. (Alternatively, you can knead the dough in a stand mixer with the dough hook on medium speed for about 5 minutes.) Generously flour the surface under the dough, then pat the dough into a rough square. Top with about half of the sweet potato puree. Pull and fold the edges of the dough over the puree and then begin to knead together (it will get messy at first but the dough will come together). Add more flour as needed to knead and swirl the puree into the dough, about 1 minute (use a dough scraper or butter knife to scrape up any puree that comes out and add it back to the dough). Pat the dough flat and add the remaining puree. Keep kneading the dough, using the remaining flour, until the puree is mixed in but not fully blended and the dough comes back into a ball, 2 to 5 minutes (it\u2019s OK if the surface is a little rough). Put smooth-side up in a lightly oiled large bowl, turning to coat. Cover the bowl with plastic wrap and let rise until doubled in size, 1 to 2 hours. Gently turn out the dough onto a lightly floured surface. Gently press the dough to deflate it. Stretch and pull the edges into the middle of the dough, starting with two sides, then two other sides; repeat until the dough looks like a round. Using a bench scraper, turn over the dough onto a spot with little to no flour. Cup your hands around the dough and gently pull the dough toward you about 1 inch. Rotate the dough a bit and gently pull toward you again. Continue with five to seven pulls. The dough should sit a bit taller than before and the top should feel taut. Line a large bowl with a clean towel and dust with flour. Add the dough seam-side up, dust with flour, then cover with plastic wrap. Set aside until it\u2019s puffy and rises by about 50 percent, about 1 hour. (If the temperature is higher than 75? F, let rise in the refrigerator.) Place a large Dutch oven on the middle oven rack; preheat to 450? F. Uncover the dough and brush off any excess flour from the bottom. Dust the top with cornmeal. Put a piece of parchment against the dough and then carefully flip it out onto the parchment. Trim the parchment so it fits inside the Dutch oven, leaving enough parchment around the dough for you to lift it. Carefully remove the Dutch oven from the oven and transfer the dough to the hot pot using the excess parchment. Cut a long slash in the top of the dough with a sharp knife, about 1/4 inch deep. Cover the pot and bake the bread 15 minutes. Uncover and bake until the bread is golden brown and feels hard and hollow when tapped, 15 to 20 more minutes. Let the bread cool in the pot, 5 to 10 minutes. Using a large metal spatula, transfer the bread to a rack to cool, at least 1 hour; the crust will soften slightly. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58521,"Lemon Coconut Roulade 2 eggs 1/2 cup sugar 1/3 cup freshly squeezed lemon juice (from 3 to 4 lemons) 1/2 lemon, zest finely grated 2 tablespoons unsalted butter, slightly softened at room temperature 1/2 cup cream 3 eggs 1 yolk 1/2 cup sugar 1/2 teaspoon vanilla extract 1/2 cup all-purpose flour 1/4 teaspoon baking powder 1/2 cup shredded sweetened coconut 2 tablespoons clarified butter 1/2 cup raspberry jam (optional) 1/2 cup cream 1 tablespoon sugar Candied violets or rose petals Instructions: Make the Lemon Curd: Pour enough water into a saucepan to reach a depth of 2 inches and bring to a boil.
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until very light yellow and fluffy. Mix in the lemon juice and lemon zest. Rest the mixing bowl on the saucepan, with the bowl's base resting above ? not in ? the simmering water (pour out some water, if necessary). Cook, whisking occasionally, until the mixture is thickened and custard-y, about 10 minutes.
Meanwhile, half fill a large bowl with ice and cover with cold water. Remove the bowl of lemon curd from the hot water and whisk in the butter until melted. Rest the bottom of the bowl in the ice bath and let cool, folding the mixture occasionally to cool and thicken it.
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the cream until stiff. Fold it into the cooled lemon custard. Cover and refrigerate until ready to serve. (The recipe can be made to this point and kept refrigerated up to 3 days in advance.) Make the Cake: Preheat the oven to 350 degrees F.
Butter the jelly roll pan and line it with parchment paper. Butter the paper to assure release. Have some water simmering in a saucepan. Place the eggs, yolk, sugar, and vanilla in the bowl of a standing mixer (don't attach it to the mixer yet) and whisk briefly. Set the bowl over the simmering water and stir the mixture until warm and sugar looks dissolved. Attach the bowl to the mixer and whip until light and fluffy, about 6 minutes.
Meanwhile, sift together the flour and baking powder 3 times. Sift it over the whipped egg mixture while folding it in; then fold in the coconut. Drizzle in the clarified butter, while folding the batter.
Immediately pour the batter into the prepared pan and smooth the top with a spatula. Bake until lightly browned and starting to pull away from the edges of the pan, about 14 to 16 minutes. Let the cake rest in the pan 1 minute. Run a knife along the edge to release the cake; then flip it out onto a tea towel or parchment paper. Brush the paper lining with water and let soak 2 minutes before peeling it off the cake. Trim dry edges from the cake. Roll the cake up tightly with the towel, rolling away from you; then cool seam-side down on a rack. Carefully unroll the cake and spread it with a thin layer of jam, followed by the lemon curd filling, leaving 1/2 inch empty at the far edge. Tightly re-roll the cake and place on a platter seam-side down. Dust with confectioners' sugar.
Whip the remaining 1/2 cup cream with the sugar until very stiff. Keep chilled. Using a pastry bag fitted with a star tip, pipe the whipped cream into rosettes down the center of the roulade. Place a candied violet on each rosette. Serve in 1-inch thick slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58522,"The Best Gravy 2 tablespoons vegetable oil 1 medium onion or leek, thinly sliced Neck and giblets from your turkey (discard the liver) 8 cups low-sodium turkey or chicken broth Several sprigs thyme, parsley, rosemary and/or sage 1 bay leaf Turkey drippings (from the roasting pan) 1/2 cup all-purpose flour Dash of Worcestershire sauce Kosher salt and freshly ground pepper Instructions: Heat the vegetable oil in a saucepan over medium heat. Add the onion and turkey neck and giblets; cook, stirring, until browned, about 15 minutes. Add the broth, herb sprigs and bay leaf; cover and simmer about 2 hours (do this while the turkey roasts). Once your turkey is done, transfer it to a cutting board to rest and pour the pan drippings into a large fat separator cup. Strain the broth; save the giblets for chunky gravy, if desired. Put the roasting pan on the stovetop over low heat. Add a splash of the broth to the pan and scrape up any browned bits with a wooden spoon. Transfer the liquid and bits to the fat separator. The fat will rise to the top of the degreasing cup. Spoon off 1/2 cup fat and transfer to a saucepan. (If you don't have enough turkey fat, add butter to measure 1/2 cup total.) Scatter in the flour and whisk to incorporate. Cook over medium heat, stirring in a figure-eight motion with a wooden spoon, until the flour mixture browns slightly, about 4 minutes. Gradually ladle the hot broth into the flour mixture, whisking constantly (this is key, or your gravy will be lumpy). Bring to a boil, then adjust the heat so the gravy simmers gently. Add the remaining turkey drippings to the gravy, leaving any extra fat behind in the fat separator. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58523,"Cheesy Chicken with Kale Pasta Kosher salt 1 cup small pasta, such as farfalline (about 4 ounces) 4 small skinless, boneless chicken breasts (about 6 ounces each) Freshly ground pepper 2 tablespoons extra-virgin olive oil 2 jarred roasted red peppers, halved 1 teaspoon chopped fresh oregano 3 ounces part-skim mozzarella, thinly sliced into 4 pieces 2 cloves garlic, thinly sliced 1 small bunch kale, stems removed, leaves chopped (8 cups) 1 cup low-sodium chicken broth 1 tablespoon grated parmesan cheese Instructions: Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside. Meanwhile, season the chicken with salt and pepper. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-highheat. Add the chicken and cook until golden and cooked through, 4 minutes per side. Transfer to a baking sheet. Add the red peppers and oregano to the skillet; cook, flipping the peppers, until warmed through, about 2 minutes. Lay a pepper half on each piece of chicken. Top each with a slice of mozzarella. Add the remaining 1 tablespoon plus 1 teaspoon olive oil and the garlic to the skillet; cook until softened, 1 minute. Add the kale and cook until slightly wilted, 2 minutes. Add the broth and bring to a boil; cook until the kale is tender, 4 to 5 minutes. Add the pasta and parmesan; season with salt and pepper. Cook, tossing, until warmed through. Transfer the chicken to the broiler and broil until the cheese melts, about 1 minute. Serve with the kale pasta. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 58524,"Avocado Ice Cream 12 ounces avocado meat, approximately 3 small to medium 1 tablespoon freshly squeezed lemon juice 1 1/2 cups whole milk 1/2 cup sugar 1 cup heavy cream Instructions: Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours. Process the mixture in an ice cream maker according to manufacturer's directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 58525,"Bite-Size Antipast-Salad 2 tablespoons balsamic vinegar 3 tablespoons extra-virgin olive oil Salt and pepper 1/2 pound piece of sharp provolone, cut into pieces or crumbled into large pieces (sharp cheese like this can break up really easily) 1/2 pound bocconcini, bite sized pieces of mozzarella, plain or marinated, drained then halved with knife or kitchen scissors 2 whole roasted red peppers, drained and cut into pieces with knife or scissors 2 carrots, chopped 2 celery ribs, chopped 1 (14-ounce) can artichoke hearts in water, drained and quartered 24 slices pepperoni 1/3 pound deli sliced Genoa salami (not so thin on the cut) chopped with knife or scissors into bite size pieces 1 cup pitted fancy black and/or green pitted olives, like kalamata and Sicilian olives, located in bulk bins near the deli counter in your market 1/2 pint grape tomatoes, cut a few in 1/2 and leave a bunch whole 1 heart of romaine lettuce, cut into bite sized pieces with a knife or scissors 15 basil leaves, torn or snipped into slivers Instructions: Pour vinegar into bowl and whisk in extra-virgin olive oil and salt and pepper. Add the cheeses, peppers, artichokes, pepperoni, salami, olives, tomatoes, lettuce and basil. Toss the salad and chill then serve with supper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 58526,"Cilantro Mojito 2 tablespoons fresh cilantro leaves 2 tablespoons fresh lime juice (about 1 lime) 2 tablespoons Cilantro Simple Syrup, recipe follows 2 ounces white rum
Club soda 1 lime wedge, for garnish 3/4 cup sugar 20 cilantro stems, roughly chopped Instructions: Muddle the cilantro with the lime juice and the Cilantro Simple Syrup in a cocktail shaker. Add 1 cup ice and top with the rum. Cover and shake well. Then pour into a tall thin glass without straining (like a Collins glass). Top with a splash of club soda and garnish with the lime wedge on the rim of the glass. Combine the sugar with 1 cup water in a small saucepan, and bring to a simmer over medium-high heat. Once simmering, stir until the sugar dissolves, then remove from the heat. Add the cilantro stems and allow the flavors to infuse and the mixture to cool, at least 15 minutes. Strain out the stems and then store the syrup in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 58527,"Cajun Shrimp 4 pounds tiger prawns 2 cups extra-virgin olive oil 2 ounces Cajun seasoning Instructions: Marinate the prawns with the olive oil and Cajun seasoning. Let sit for about 10 minutes. Place on a hot grill and cook until just pink and opaque. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Merlot, Cabernet Sauvignon]" 58528,"Chicken Sausage with Spaetzle Kosher salt 1 pound carrots, halved, then quartered lengthwise 1 tablespoon extra-virgin olive oil Freshly ground pepper 6 chicken-apple sausages (about 1 1/4 pounds), halved 1 1/2 cups all-purpose flour 3 large eggs 1/2 cup milk 2 tablespoons unsalted butter 2 teaspoons Dijon mustard Pinch of freshly grated nutmeg 1 tablespoon chopped fresh dill Instructions: Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Bring a large pot of salted water to a boil. Toss the carrots with the olive oil; season with 1/4 teaspoon salt and a few grinds of pepper. Spread the carrots and sausages on the hot baking sheet and roast, tossing halfway through, until the carrots are tender and the sausages are browned, about 15 minutes. Meanwhile, whisk the flour, eggs, milk and 1/2 teaspoon salt in a large bowl until smooth. Set a large-holed metal colander over the pot of boiling water (the colander should not touch the water). Add the batter to the colander and scrape with a rubber spatula, allowing small pieces to fall into the water. Simmer until the spaetzle floats to the top and is cooked through, 2 to 3 minutes. Drain and shake off the excess liquid. Melt the butter with the mustard, 1/4 teaspoon salt, a pinch of pepper and the nutmeg in a large skillet over medium-high heat. Add the spaetzle and cook, tossing, until lightly browned and crisp, about 2 minutes. Add the dill and toss to coat. Serve the sausages and carrots with the spaetzle. ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Barbera]" 58529,"No-Bake Cookie Dough Snowmen 1 cup all-purpose flour (see Cook's Note) 1/4 teaspoon fine salt 1/2 cup packed light brown sugar 1/4 cup granulated sugar 4 tablespoons unsalted butter, at room temperature 2 tablespoons plain yogurt 1/2 teaspoon alcohol-free vanilla extract 1/3 cup plus 2 tablespoons mini semisweet chocolate chips 2 1/2 cups white melting wafers 4 1/2 teaspoons coconut oil 14 medium nonpareils 14 chocolate-covered caramels, such as Rolos 7 orange jelly beans, halved crosswise 7 red or green striped sour gummy belt candies, halved lengthwise 1/4 teaspoon black gel food coloring Instructions: Line a baking sheet with parchment. Microwave the flour in a small microwave-safe bowl for 1 minute. Stir well, then microwave again until the temperature reaches 180 degrees F, about 1 minute more (see Cook's Note). Sift into a medium bowl, then whisk in the salt; set aside. Beat the brown sugar, granulated sugar, butter, yogurt and vanilla in a large bowl with an electric mixer on medium-high speed until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (If needed, turn off the mixer and use your hands to help combine.) Fold in 1/3 cup of the chocolate chips with a rubber spatula, or mix them in with your hands. Scoop fourteen 1-tablespoon portions of dough and roll into smooth balls; scoop fourteen 1-teaspoon portions of dough and repeat. Put the balls on the prepared baking sheet and freeze until chilled, about 20 minutes. To make the coating, microwave the melting wafers and 4 teaspoons of the coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each, until melted. (Alternatively, melt in a double boiler.)
One at a time, drop the chilled balls into the coating and roll around with a fork to fully coat. Remove each ball with the fork, letting any excess coating drip off, and return to the baking sheet. Fill in any holes with extra coating.
To make the hats, put the nonpareils on a work surface white-side up. Dip the narrow end of the chocolate caramels into the coating and place one on each nonpareil. Put the hats on the baking sheet with the balls and refrigerate until the coating is set, about 5 minutes. Trim any excess coating around the balls with a paring knife. To make heads, dip the flat part of the small balls in the coating and stack one on top of each large ball. To make noses, dip the flat end of the jelly bean pieces in the coating and press one into the center of each head. Dip the bottoms of the hats in the remaining coating and attach one to each head. Refrigerate until the coating is set, about 5 minutes. Tie a sour belt strip around the neck of each snowman. Combine the remaining 2 tablespoons chocolate chips, 1/2 teaspoon coconut oil and the black food coloring in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted. Transfer to a piping bag or a resealable plastic bag and snip off the corner. Pipe 2 eyes on each head and 3 buttons down the front of each body. Refrigerate until completely set, about 10 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58530,"Dark and Stormy Punch 1 cup granulated sugar 1/4 cup grated peeled ginger 2 limes, zest removed with a peeler plus 1/4 cup lime juice
Four 12-ounce cans ginger beer, such as Gosling's, chilled 2 cups dark rum, such as Gosling's 2 limes, cut into wheels 1/2 cup high-quality maraschino cherries, such as Luxardo Fresh mint sprigs, for garnish Instructions: Chill highball glasses in the freezer. For the punch: Combine the sugar, ginger and lime zest strips with 1/2 cup water in a small saucepan. Heat, stirring, until the sugar is dissolved. Let steep for 30 minutes. Strain the syrup into a bowl and stir in the lime juice. In a large punch bowl, combine the syrup, ginger beer and rum. For the garnish: Add ice to the chilled glasses, then divide the lime wheels, cherries and mint sprigs betweem the punch bowl and glasses. Serve the punch in the glasses. ","[Rum, Ginger Beer, Dark Rum, Cherry Wine]" 58531,"Salt Crusted New York Strip 2 (18-ounce) New York strip steaks (1 1/2 inches thick) Extra-virgin olive oil Ground black pepper 6 egg whites 3 cloves garlic, minced 2 bay leaves 3 sprigs fresh rosemary, leaves only 1/4 bunch flat-leaf parsley, leaves only 4 sprigs thyme, leaves only 3 stems fresh sage 3 cups kosher salt Instructions: Preheat oven to 475 degrees F. Bring steaks out so they can come up to room temperature, drizzle with a little olive oil and a few turns of black pepper. Put egg whites in a large mixing bowl and gently whisk until slightly foamy. Using a mortar and pestle (or food processor), add the garlic, bay leaves, rosemary, parsley, thyme and sage. Add to egg whites with salt and combine well until it holds together like a paste. Take a large cast iron skillet (or 2 smaller ones) and set strip steak in the center of the skillet and mold salt paste on top of and around the sides of the steak. Bake in the hot oven for 15 minutes (internal temperature should reach 120 degrees F) then pull out and rest for 7 to 8 minutes. Crack shell open - remove steak, slice and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 58532,"Fall Nachos 1 tablespoon canola oil 3 cups shredded Brussels sprouts
Kosher salt and freshly cracked black pepper
1 tablespoon canola oil 1 pound bulk chicken sausage
1 teaspoon kosher salt
1 teaspoon ground sage
1/2 teaspoon ground chipotle cl powder
1/4 teaspoon ground allspice
1/2 cup brine from a jar of pickled jalapenos 1 Gala apple, cut into small dice
1 Granny Smith apple, cut into small dice
1/4 cup chopped fresh cilantro
One 14-ounce bag multi-colored veggie tortilla chips Squasho Cheese Sauce, recipe follows One 15-ounce can black beans, drained and rinsed
One 4-ounce block pepper jack cheese, grated One 4-ounce block sharp Cheddar, grated
1 tablespoon cornstarch
2 tablespoons butter
4 cups diced butternut squash (about 1 medium butternut squash; 1-inch dice)
1 teaspoon chipotle cl powder
1 teaspoon kosher salt, plus more as needed
1 cup whole milk
Instructions: For the Brussels sprouts: Place a large saute pan over medium-high heat. Add the oil and heat until shimmering. Add the Brussels sprouts, season with salt and pepper and cook, stirring occasionally, until wilted and browned in spots, 5 to 7 minutes. Remove from the heat. For the sausage: Add the oil to a saute pan and heat over medium-high heat until shimmering. Crumble the sausage into the pan. Add the salt, sage, chipotle cl powder and allspice and cook, breaking apart the sausage with a spatula, until browned, about 8 minutes. Remove from the heat. For the apple pico: Combine the pickled jalapeno brine with the apples in a bowl. Stir in the cilantro. For the nachos: Spread half of the chips in an even layer on a serving platter. Sprinkle half of the sausage over the chips. Pour half of the Squasho Cheese Sauce over the sausage and chips. Top with the remaining chips, then the remaining sausage and cheese sauce. Top with the black beans and Brussels sprouts. Spoon the apple pico over the nachos and serve immediately. Toss the cheeses with the cornstarch in a large mixing bowl. Place a large saucepan over medium heat. Add the butter and melt. Add the squash, chipotle cl powder and salt. Cook until the squash caramelizes a bit, about 5 minutes. Add 1 cup water, cover and bring to a simmer. Simmer until very tender, another 10 minutes. Remove from the heat, add the milk and use an immersion blender to blend until silky and smooth. Add the cheese mixture, return to the heat and cook, whisking, until the cheese melts, 5 to 7 minutes. Season with additional salt as needed. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 58533,"Cioppino 3 tablespoons olive oil 1 large fennel bulb, thinly sliced 1 onion, chopped 3 large shallots, chopped 2 teaspoons salt 4 large garlic cloves, finely chopped 3/4 teaspoon dried crushed red pepper flakes, plus more to taste 1/4 cup tomato paste 1 (28-ounce) can diced tomatoes in juice 1 1/2 cups dry white wine 5 cups fish stock 1 bay leaf 1 pound manila clams, scrubbed 1 pound mussels, scrubbed, debearded 1 pound uncooked large shrimp, peeled and deveined 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks Instructions: Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes. Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes. Ladle the soup into bowls and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 58534,"Bananas Foster French Toast with Whipped Cream Cheese 8 ounces cream cheese, at room temperature 1 teaspoon purevanilla extract 1/2 teaspoon finelygrated orange zest 1 cup very coldheavy cream 2 tablespoonsgranulated sugar 6 large eggs 1 cup whole milk 1/2 cup heavy cream 1 teaspoon ground cinnamon 1 teaspoon purevanilla extract 4 tablespoonsunsalted butter 4 tablespoons canola oil Eight1/2-inch-thick slices day-old brioche, left out overnight on a baking rack 4 tablespoonsunsalted butter 1 cup packed lightbrown muscovado sugar Pinch ground cinnamon 2 small ripe bananas, cut into 1/2-inch-thick slices 1/2 cup dark rum 2 tablespoonsbanana liqueur Mixed berries, forgarnish Mint sprigs, forgarnish Instructions: For the whipped cream cheese: Put the cream cheese, vanilla and orange zest in the bowl of a stand mixer fitted with the whip attachment and whip until light and fluffy. Add the cold heavy cream and whip until soft peaks form. Cover and refrigerate until ready to use.

For the french toast: Preheat the oven to 300 degrees F. Whisk together the sugar and eggs until smooth. Whisk in the milk, cream, cinnamon and vanilla until combined.

Make the French toast in 2 batches. Heat 2 tablespoons each of the butter and oil in a large saute pan over medium heat until the butter is melted and the oil begins to shimmer.

Place 4 slices of the bread in the custard mixture and let sit on both sides until soaked through. Remove with a slotted spatula to allow the excess custard to run off. Cook until the toast is golden brown on both sides and cooked through, about 2 minutes per side.

Transfer the French toast to a baking rack set over a baking sheet and keep warm in the oven while you cook the second batch with the remaining butter, oil and bread. Keep French toast warm until ready to serve.

For the banana foster topping: Heat the butter in a large saute pan over high heat until it begins to sizzle. Whisk in the brown sugar and cinnamon and cook until the sugar has melted and the mixture has thickened slightly.

Add the bananas and cook until slightly softened. Remove from the heat and add the rum and banana liqueur. Return to the heat and cook until the alcohol has burned off.

Serve 2 slices of toast per person, topped with some of the bananas and their syrup, a dollop of the whipped cream cheese, some fresh berries, and sprinkling of confectioners' sugar, if using. Garnish with mint.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58535,"Quick-Pickled Coriander Carrots and Celery Kosher salt 1 cup apple cider vinegar 4 teaspoons sugar 1 tablespoon coriander seeds 2 bay leaves 1 garlic clove, smashed 3 carrots, cut into 1/4-inch-thick sticks 3 celery stalks, cut into 1/4-inch-thick sticks Instructions: Heat 1 1/2 cups water and 2 tablespoons kosher salt in a small saucepan over medium-high heat. Add the vinegar, sugar, coriander seeds, bay leaves and garlic and bring to a boil, stirring occasionally to dissolve the salt and sugar, 1 to 2 minutes. Pack the carrots and celery into a 1-quart jar. Pour in the hot brine to cover completely (you might not use all the brine). Let cool completely, about 30 minutes. Cover the jar and refrigerate at least 6 hours and up to 2 weeks. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 58536,"Pepperoni Cucumber Delight 2 Mini Babybel? Sharp Original semisoft cheeses 5 slices of cucumber 5 slices of turkey pepperoni A sprinkle of parsley or dried basil Instructions: Dice Mini Babybel. Top the cucumber slices with the pepperoni and then the Mini Babybel. Sprinkle with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 58537,"Smoked Lamb and Goat Cheese Enchilada with Almond Mole Sauce 2 lamb loins (1 pound each) Salt and freshly ground pepper 6 plum tomatoes 2 tablespoons olive oil 4 green onions, finely sliced 12 (6-inch) flour tortillas 2 cups finely grated Monterey Jack cheese 12 ounces goat cheese, crumbled Almond mole sauce, recipe follows 1/2 cup coarsely chopped cilantro 1/4 cup pure olive oil 4 blue corn tortillas 2 ancho chiles, seeded and stemmed 2 New Mexico chiles, seeded and stemmed 1 pasilla cl, seeded and stemmed 1/2 medium red onion, coarsely chopped 1/2 head roasted garlic, cloves separated and peeled 1/2 cup slivered raw almonds 4 cups chicken stock 4 plum tomatoes, peeled, cored and chopped 1/4 cup golden raisins 1/2-ounce Mexican Ibarra chocolate 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 lime, juiced Salt and pepper Instructions: Cold smoke the lamb and tomatoes. Burn charcoal or wood in smoker and let burn down to embers. Lay chips of soaked aromatic (e.g. oak, hickory) wood on the ashes. Place the lamb on the grill rack, place the cover on the smoker and open the top vent slightly. Smoke the lamb for 5 minutes. Rub the tomatoes with olive oil, remove the cover and add the tomatoes and continue smoking along with the lamb for 10 minutes. Or buy smoked lamb or use regular lamb and grill in pan. Slice the lamb in half vertically and then crosswise into 1/2-inch pieces. Dice the tomatoes into 1/2-inch dice. Heat the olive oil in a large saute pan until almost smoking. Add the lamb, season with salt and pepper and cook for 1 to 2 minutes until browned. Add the scallions and tomatoes and cook 3 to 4 minutes, for medium-rare doneness. Lay the tortillas flat on a surface. Sprinkle 1/4 cup of the Monterey Jack on each of the tortillas place some of the lamb mixture over the cheese and sprinkle with goat cheese and cilantro, fold the short ends in and roll tightly lengthwise. Ladle the mole sauce over and garnish with cilantro. In a large frying pan over medium heat, heat the oil to 360 degrees F. Fry the tortillas and all the chiles until crisp. Remove with tongs and place in a food processor or blender. Add the onion and garlic to the oil and fry until browned, about 2 minutes; add to the processor. Pour out all but 2 tablespoons of the oil and toast the almonds until golden brown. Add to the processor. Add 1 cup of stock to the processor and process the tortillas, chiles, onion, garlic and almonds to a puree, adding more stock if needed. Pour the puree into a medium saucepan and add the remaining stock, the tomatoes and raisins. Bring to a boil over medium-high heat; reduce the heat to medium and simmer 1 hour and 20 minutes, stirring frequently. Add the chocolate, maple syrup, cinnamon, cloves and lime juice. Season to taste with salt and pepper and simmer another 15 minutes. Remove from the heat. ","[Chardonnay, Pinot Noir, Tempranillo, Garnacha]" 58538,"Spaghetti with Meatballs 1/4 cup olive oil 1 rack baby back ribs, separated (about 2 pounds) 1 large Spanish onion, diced 1 tablespoon kosher salt 6 cloves garlic, sliced 1 bottle dry white wine Two 28-ounce cans San Marzano tomatoes, chopped 3 tablespoons fresh oregano leaves 1 tablespoon crushed red pepper flakes, optional 1 fresh bay leaf One 2-to 3-inch Parmesan rind 1/3 cup olive oil 1 clove garlic, minced 1 shallot, minced 1 1/2 cups diced day-old wheat bread (like from a pullman loaf) 1/4 cup whole milk 1 1/2 pounds ground beef (80/20 or 75/25) 3/4 cup whole-milk ricotta 1/2 cup fresh basil leaves, chopped 1/2 cup chopped fresh flat-leaf parsley 1/4 cup grated Parmesan 1 teaspoon kosher salt 1 egg Yia Yia's Neapolitan Sauce Kosher salt 1 pound spaghetti 15 fresh basil leaves, torn 1 to 2 tablespoons butter 1/4 cup grated Parmesan Instructions: For the sauce: Heat the oil in a large Dutch oven over medium heat. Add the ribs and brown evenly, about 4 minutes. Add the onions, sprinkle with salt and cook until translucent, 2 minutes. Add the garlic and cook until everything is soft but not browned, about 3 minutes. Add the white wine, stirring to deglaze the pan. Add the tomatoes along with the oregano, red pepper flakes if using, bay leaf and Parmesan rind. Bring the sauce to a simmer, reduce the heat to its lowest possible setting and continue to cook until reduced by about a third, for up to 8 hours.
Taste for seasoning and add more salt if necessary. Remove the bay leaf. If not using right away, let the sauce cool, and then cover and refrigerate for up to 1 week or freeze for up to 2 months. Makes about 2 quarts.
For the meatballs and sauce: In a small saute pan over medium heat, add 1 tablespoon of the oil, the garlic and shallots and sweat until translucent, 2 to 3 minutes.
Soak the bread in the milk in a medium bowl.
In a separate bowl, combine the beef with the ricotta, basil, parsley, Parmesan, salt, egg and the cooked shallots and garlic. After the bread has soaked up the milk, remove it from the bowl and ring out the remaining liquid. Thoroughly mix the bread into the meat mixture.
Form the meat mixture into 2-inch balls using about 1/4 cup for each. Heat the remaining olive oil in a large frying pan and add the meatballs. Cook until golden on the outside, 2 to 3 minutes per side.
Place Yia Yia's Neapolitan Sauce in a large saucepan and add the meatballs. (Keep the frying pan for finishing the pasta.) Bring to a simmer and simmer about 30 minutes.
For the spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti al dente, according to the package directions.
Add a cup or two of the sauce to the empty meatball pan over medium heat. Drain the spaghetti and add it to the pan, along with the basil leaves, Parmesan and butter. Toss to coat. Transfer to a serving platter, top with the meatballs and ribs from Yia Yia's Neapolitan Sauce and serve with the remaining sauce on the side. ","[Chardonnay, Barolo, Dolcetto, Garnacha]" 58539,"Pork Lettuce Wraps with Grapefruit 2 tablespoons fish sauce 2 tablespoons fresh lime juice 2 teaspoons packed dark brown sugar 3 tablespoons shredded unsweetened coconut 1 medium pink grapefruit 3 tablespoons chopped roasted salted peanuts 1/2 cup coarsely chopped fresh mint 1 teaspoon hot Asian chili sauce (sambal oelek or sriracha) 2 scallions, thinly sliced diagonally 2 tablespoons vegetable oil 1/2 pound lean ground pork 1 teaspoon finely grated peeled ginger 1 small red onion, halved and thinly sliced Romaine or Bibb lettuce leaves, for wrapping Instructions: Mix the fish sauce, lime juice and brown sugar in a small bowl; set aside. Lightly toast the coconut in a skillet over medium heat; cool. With a sharp knife, peel and segment the grapefruit, removing the white pith. Toss the segments in a bowl with the coconut, peanuts, mint, chili sauce and scallions. Heat 1 tablespoon oil in a large skillet over medium heat. Add the pork and cook, breaking it up, 4 to 5 minutes (do not brown). Transfer the meat to a bowl and drain any excess liquid; set aside. Raise the heat to high, add the remaining 1 tablespoon oil to the skillet, then the ginger and red onion; cook to soften, about 1 minute. Add the onion to the meat, pour in the fish-sauce mixture and gently toss. Divide the pork mixture among lettuce leaves and top each with some of the grapefruit salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58540,"Tex-Mex Black Bean Burgers 2 cups precut vegetable stir-fry mix (broccoli, bell peppers, onions and/or mushrooms) 1/4 cup extra-virgin olive oil 1 cup frozen cooked brown rice Kosher salt
1 teaspoon ancho cl powder 1/2 teaspoon ground cumin 1 15-ounce can black beans, drained and rinsed Freshly ground pepper 1/3 cup breadcrumbs 1 tablespoon chipotle mayonnaise, plus more for topping 4 kaiser rolls Shredded lettuce, sliced avocado, sliced tomato and pickled jalape?os, for topping Sweet potato chips, for serving Instructions: Chop the stir-fry mix into 1/2-inch pieces. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the vegetables, brown rice and a big pinch of salt. Cook, stirring, until the vegetables are softened, about 5 minutes. Stir in the cl powder, cumin, black beans, 3/4 teaspoon salt and a few grinds of pepper. Cook until the beans are hot and the skillet is dry, about 2 minutes. Transfer the mixture to a food processor; reserve the skillet. Pulse 5 to 6 times, until the mixture holds together but is still chunky. Scrape into a large bowl and stir in the breadcrumbs and chipotle mayonnaise. Shape into 4 patties, about 4 inches wide. Place the patties on a plate, cover with plastic wrap and freeze to firm up, about 15 minutes. Meanwhile, split and toast the rolls. Wipe out the reserved skillet, add the remaining 2 tablespoons olive oil and heat over medium-high heat. Add the patties and cook until heated through and a crust forms, about 2 minutes per side. Season with salt. Serve the patties on the rolls with lettuce, avocado, tomato, pickled jalapenos and chipotle mayonnaise. Serve with chips. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 58541,"Veggie Potstickers 3 tablespoons vegetable oil 1 leek, cleaned and thinly sliced 1 clove garlic, pressed 1 head Napa cabbage, finely shredded 2 tablespoons rice wine vinegar 2 teaspoons soy sauce 1-inch piece fresh ginger, peeled and grated 1 medium carrot, grated on finest holes of a box grater 24 wonton wrappers Asian Dipping Sauce, recipe follows 1/4 cup light soy sauce 2 tablespoons rice wine vinegar 1/2-inch piece fresh ginger, peeled and finely grated 1 teaspoon sugar 1/2 teaspoon toasted sesame oil 1/2 lemon, zested Instructions: Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot. Allow the filling to cool. Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use. To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling. To cook the potstickers, heat the remaining oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated. Transfer to a platter and serve with the dipping sauce. Stir all ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve. Yield: about 1/3 cup ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58542,"Louisiana Crawfish Boil One 35- to 40-pound sack live crawfish 3 pounds small (size \B) red potatoes 3 pounds smoked sausage, cut into 3-inch pieces 8 to 10 oranges, sliced 6 artichokes, halved 6 heads garlic, halved
2 stalks celery, cut into 2-inch pieces One 4 1/2-pound bag powdered crawfish boil mix, such as Louisiana Fish Fry 8 ounces liquid crawfish boil, such as Louisiana Fish Fry Twenty-four 3-inch ears frozen corn
One 16-ounce container white mushrooms One 1-pound bag frozen Brussels sprouts Instructions: Wash the crawfish with fresh water in a large plastic tub; let the water run until clear, then drain. Fill an 80-quart pot halfway with enough water to cover the seafood and fixin's. Add the potatoes, sausage, oranges, artichokes, garlic and celery -- things that take longer to cook. Bring to a boil, then add the crawfish boil mix and liquid crawfish boil. Continue to boil for 3 minutes. Add the crawfish and return to a boil; cook for 5 minutes. Turn off the heat, then stir in the corn, mushrooms and Brussels sprouts. Let the crawfish soak for 20 to 25 minutes. The longer they soak, the spicier and juicier they get. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 58543,"Vegan Misir Wot Pierogi 12 ounces russet potatoes (1 large or 2 small) 1 1/2 cups red lentils, rinsed
3 tablespoons berbere spice mix (see Cook's Note) 2 tablespoons tomato paste
1 tablespoon onion powder
2 teaspoons garlic powder
Salt Vegetable oil, as needed Instant potato flakes, as needed
All-purpose flour, for dusting Vegan Pierogi Dough, recipe follows Caramelized onions and sour cream, for serving 3 1/2 tablespoons whole flax seeds 3 tablespoons plus 1 teaspoon instant mashed potatoes 6 cups all-purpose flour
6 tablespoons warm water
1 teaspoon baking powder
1 teaspoon salt
Instructions: Place the potatoes in a saucepan and add water to cover. Bring to a boil over high heat. Cook until the potatoes are easily pierced with a fork, 15 to 20 mins. Drain. Meanwhile, bring the lentils and 3 cups water to a boil in a pot. Cook until the lentils are tender but not disintegrating, 15 to 20 minutes. Drain. Place the potatoes in the bowl of a stand mixer fitted with the paddle attachment. Mix until mashed with no lumps. Add the berbere, tomato paste, onion powder, garlic powder and 1 teaspoon salt. Continue to mix until combined. Check the dough for consistency; it should be moist and pliable but not wet. To test, roll a bit of dough between your palms: If it crumbles, add some vegetable oil until it holds together. If it's sticky and clings to your hands, add instant potato flakes until it holds together. Finally, taste for salt. The filling should be slightly saltier than you prefer so that the flavor stands up to the dough. To assemble the pierogi: On a well-floured surface, roll out a ball of Vegan Pierogi Dough the size of a large orange into a rectangle about 1/8-inch thick. Cut out 3-inch rounds of dough (a pint glass will do). Place 2 tablespoons of filling into the center of each round and fold the rounds in half. Take care to make sure all the air pockets are pressed out of the pierogi. Crimp the edges with a fork or your fingers. Boil the pierogi for 3 minutes, then brown in a skillet. Serve with caramelized onions and sour cream. Add the flax seeds and 2 cups water to a saucepan. Bring to a boil over high heat. (Keep an eye on the pan: Once the mixture starts boiling, it will foam up and boil over quickly!) As soon it starts to boil, reduce the heat to a simmer and cook for 10 minutes. Strain the resulting gel through a nut-milk bag or fine-mesh sieve. Discard the seeds and refrigerate the gel until cool. Mix the instant mashed potatoes with 1/2 cup water and let stand 2 to 3 minutes. Add the flour, water, baking powder, salt, 1 cup flax gel and 3/4 cup of the instant potatoes to the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough is smooth, elastic and slightly tacky, about 8 minutes. Turn the dough out into a bowl and cover with a clean, damp kitchen towel. Let rest in the refrigerator for 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58544,"Raspberry Fool 2 pints raspberries (hold 6 raspberries back for topping) 1/4 cup granulated sugar
3 tablespoons raspberry liqueur
2 cups (1 pint) heavy cream
1/4 cup powdered sugar
6 ladyfingers 6 sprigs fresh mint, to decorate Instructions: Add the raspberries to a bowl, sprinkle over the granulated sugar and raspberry liqueur and let steep 10 minutes. Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the raspberries with a fork, and then fold them into the cream. Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole raspberry! ","[Chardonnay, Moscato, Vin Santo, Riesling]" 58545,"Nicoise on a Roll 1 (6-ounce) can white chunk tuna, drained 2 eggs, hard-boiled, halved 1 tablespoon capers 10 nicoise olives, pitted 3 tablespoons mayonnaise 1 teaspoon fine herbs Salt and freshly ground black pepper 2 potato buns 2 Bibb lettuce leaves 6 slices Roma tomato 1/4 red onion , thinly sliced in rings Instructions: Combine all nicoise ingredients in a medium bowl. Mix thoroughly.
For Sandwich: Open potato buns and place 1 lettuce leaf on the bottom half of each bun. Divide nicoise mixture between the 2 sandwiches. Top each with 3 tomato slices and red onion rings. ","[Chardonnay, Sauvignon Blanc, Ros, Vermentino]" 58546,"Roasted Broccoli and Walnuts 3 bunches broccoli , cut into 2-inch-long florets 1/2 cup chopped walnuts 1/2 teaspoon red pepper flakes 6 cloves garlic , roughly chopped 1/4 cup olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Add the broccoli to a large, rimmed sheet tray along with the walnuts, red pepper flakes and garlic, and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Roast until the stems are tender-crisp and lightly golden brown, 15 to 18 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58547,"Chicken Pan Sauce \Picatta
2 tablespoons pan drippings from searing chicken breasts or 2 tablespoons unsalted butter, plus more if needed (see Cook's Note) 2 tablespoons finely minced shallots 1 cup white wine
1 1/2 cups chicken stock
2 tablespoons capers, chopped
2 tablespoons finely minced fresh parsley 2 tablespoons unsalted butter
Zest and juice of 1 lemon Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper Instructions: Heat the pan with the drippings over medium heat. Add the shallots and cook (adding a touch of butter if necessary) until soft and lightly caramelized, about 5 minutes. Add the white wine and reduce until the pan begins to sizzle again, 4 to 5 minutes. Add the chicken stock and reduce by one-half, 7 to 10 minutes. Add the capers and parsley, then whisk in the butter and lemon zest and juice. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58548,"Old Fashioned Pie 1 1/4 cups all-purpose flour, plus more for rolling 2 tablespoons cold vegetable shortening 1 teaspoon granulated sugar 1/2 teaspoon apple cider vinegar 1/4 teaspoon fine salt 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces 2 tablespoons plus 2 teaspoons ice water 1 1/2 cups heavy cream 1/2 cup granulated sugar 3 large egg yolks 1 large egg 3 tablespoons bourbon 2 teaspoons orange zest 1 teaspoon maraschino cherry juice 1/2 teaspoon fine salt 2 tablespoons confectioners' sugar 1 tablespoon bourbon 1 cup heavy cream 6 very thin orange slices (from 1 large orange) 6 maraschino cherries Instructions: For the crust: Pulse the flour, shortening, granulated sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter, and pulse until it is in pea-size pieces. Sprinkle in 2 tablespoons of the ice water, and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 teaspoons more ice water, 1 teaspoon at a time, pulsing and checking the dough after each addition. Wrap the dough tightly, and refrigerate until firm, at least 1 hour or preferably overnight. Position a rack in the center of the oven, and preheat to 375 degrees F. Roll the dough into a disc 11 to 12 inches wide on a lightly floured surface. Sandwich the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes. Lay the dough in an 8-inch pie pan so it extends about 1/2 inch beyond the edge of the pan. Fold the outer edge of the dough up under itself, and crimp decoratively between your index finger and forefinger. Poke the dough all over with a fork, and refrigerate for 10 minutes more. Line the pie crust with parchment or foil, fill with pie weights or beans and bake until the dough appears dry to the touch, about 20 minutes. Remove the foil and weights, and continue cooking the crust until it's light brown and cooked through, 5 to 7 minutes more. Let the crust cool completely on a wire rack. For the filling: Reduce the oven temperature to 350 degrees F. Whisk the heavy cream, granulated sugar, yolks, egg, bourbon, zest, cherry juice and salt in a medium bowl until smooth. Place the cooled crust on a rimmed baking sheet, and pour the custard into the crust. To avoid overbrowning, cut 2 strips of aluminum foil to wrap over the crust edges. Carefully transfer the pie to the oven, and bake until the custard is set but still has a slight jiggle, 50 to 60 minutes. Let the pie cool completely on a wire rack, about 4 hours. If serving the next day, let cool completely, then wrap and refrigerate overnight. For the bourbon whipped cream: Beat the confectioners' sugar and bourbon in a large bowl with an electric mixer on low speed. Add the heavy cream, increase the speed to medium-high and beat until firm peaks form, about 1 minute. Put six 2-tablespoon dollops of the whipped cream around the pie, and top each with a cherry. Twist the orange slices, and place them in between the whipped cream dollops. Serve the pie with the remaining whipped cream. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]" 58549,"Strawberries Filled with \Clotted\ Cream 1 cup mascarpone cheese 1/2 cup heavy cream, very cold 3 tablespoons confectioners' sugar 1/4 teaspoon pure vanilla extract 1 vanilla bean, seeds scraped 16 large fresh strawberries Instructions: Combine the mascarpone, heavy cream, sugar, vanilla extract and vanilla seeds in the bowl of a stand mixer and whip until soft peaks form. Using a rubber spatula, scrape the mixture into a pastry bag fitted with a star tip. Stand the strawberries upright on a platter. If the bottoms are too wobbly to stand, slice off the green stems. With a small sharp knife, cut an \X\ in each strawberry, cutting almost to the bottom. (The cut should be such that the strawberry will open up but not fall apart.) With your fingertips, gently spread each strawberry apart to make \petals.
With a spoon, carefully fill each strawberry with a dollop of cream. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 58550,"Greek Shrimp and Couscous 1 cup whole-wheat couscous 2 tablespoons extra-virgin olive oil 1 pound medium shrimp, peeled and deveined Pinch of red pepper flakes 2 medium plum tomatoes, diced 1 small bulb fennel, halved, cored and sliced
2 cloves garlic, finely chopped 1/3 cup dry white wine 1 15-ounce can no-salt-added chickpeas, drained and rinsed 2 scallions, sliced 2 tablespoons chopped fresh dill 1/2 cup crumbled feta cheese (about 2 ounces) Instructions: Prepare the couscous as the label directs. Cover and keep warm until ready to serve. Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the shrimp and red pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Transfer to a plate using a slotted spoon. Preheat the broiler. Heat the remaining 1 tablespoon olive oil in the skillet. Add the tomatoes, fennel and garlic and cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the wine and bring to a simmer, then add the chickpeas and 1/3 cup water; cook, stirring occasionally, until the chickpeas are slightly softened, about 3 minutes. Return the shrimp to the skillet and add the scallions and 1 tablespoon dill. Top with the feta, transfer to the broiler and broil until golden, about 2 minutes. Sprinkle with the remaining 1 tablespoon dill. Fluff the couscous with a fork and serve with the shrimp mixture.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 58551,"Chestnut and Pear Stuffing Extra-virgin olive oil 8 ounces slab bacon, cut into 1/4-inch dice 4 ribs celery, cut into 1/4-inch dice 2 Spanish onions, cut into 1/4-inch dice 1/4 fennel bulb, cut into 1/4-inch dice Kosher salt 4 sprigs rosemary, picked and finely chopped 3 cloves garlic, smashed and finely chopped 8 ounces peeled chestnuts, coarsely chopped 3/4 cup dried cranberries 4 Anjou pears, peeled and cut into 1/2-inch dice 2 cups dry white wine 12 cups cubed crustless, stale sourdough or peasant bread 4 cups chicken stock, warmed Instructions: Coat a wide, straight-sided pan with olive oil and add the bacon. Bring the pan to a medium heat and let the bacon get brown and crispy.
Add the celery, onions and fennel and season with salt. Cook the veggies until they get soft and very aromatic, 8 to10 minutes. Add the rosemary and garlic and cook for 1 to 2 minutes more. Toss in the chestnuts, cranberries and pears, and stir to combine. Add the wine and let it reduce by half.
Put the bread in a large mixing bowl and add the cooked veggie mixture to the bread. Stir to combine and douse the bread with half the stock. Use your hands to combine the bread, veggies and stock. Add more stock when/if needed to really saturate the bread. Season with salt and taste it to make sure it is delicious.
Use the stuffing to stuff a turkey or pork crown roast, or place in a roasting pan and bake for 35 minutes at 350 degrees F. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 58552,"Toast of New York 10 pounds bittersweet chocolate, tempered 5 pounds white chocolate, tempered Cocoa butter Powdered food coloring, as desired Instructions: Make the molds: Place the Elastack molding material in a saucepan over medium heat until melted. Use metal rulers to outline the mold that you would like to make. For my centerpiece, I used drama masks, a phantom mask, a souvenir plate and taxi magnets. Place the rulers on a parchment paper lined sheet pan, and place the item to be molded in the center of that space. Pour the melted Elastack over the item to be molded until it is completely covered. Let this set for about 30 minutes until the Elastack hardens.
When the molds are complete, gently remove the molded item. Now you are ready to fill the cavity with either white or dark chocolate. I used white chocolate for the taxi, plate, phantom mask and 1 of the drama masks. I used dark chocolate for the other drama mask. Use a ladle or spoon to fill the mold with chocolate. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. When the chocolate sets, carefully remove the chocolate from the mold by peeling away the molding material. Repeat this process with all of the molds you have made. Make the statue: Use a ladle to fill a mold with white chocolate. When it is full, empty it into the bowl of chocolate. The inside of the mold should be evenly coated with chocolate. Wipe the edge of the mold clean on the side of the bowl and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Unmold.
If you want to paint the statue, mix together a few tablespoons of the cocoa butter with a small amount of powdered food color. It will be easier if you use a yogurt machine to store and warm your paints. Use a paintbrush to apply color where you are inspired to do so. I also used the copper luster dust to give the statue a realistic look.
If you want to paint the plate, use a dry paintbrush to apply the copper luster dust to the face of the plate.
Make the dark chocolate apple outline: Use a food safe rubber tube that is 6-feet long and 1 1/2-inches in diameter. Position it on a parchment paper lined flat surface. I used heavy cans of fruits and vegetables to shape the tube into the form of an apple. Place the tempered chocolate in a large pastry bag. Use the bag to fill the tube with chocolate. Prop 1 end up so you can see when the tube is full. When the entire tube is full, seal the ends and allow the chocolate to harden. When the chocolate has set completely, carefully use an X-acto knife to cut through the center of the tube. Carefully peel the tubing from the chocolate.
Make the apple stem: Use the same technique as described above to make the apple stem. My finished stem is about 12 inches long.
I used vegetable oil to glaze my chocolate apple and stem to give it a nice shine. Use any oil and apply it with a pastry brush.
Make a base: Use flexible aluminum strips or very large cake ring to form a base. The base I made was 15-inches in diameter. Place it on a parchment paper lined surface. Pour tempered dark chocolate inside the ring to form a 1/2-inch-thick layer. When the chocolate has set, remove the ring and peel off the parchment paper. Make a support pole: Roll a piece of 32-inch long piece of parchment paper into a cone that has a bottom diameter of 21/2 inches and tapers to a point. Tape it closed. This piece will support the mold so make sure it is long enough and thick enough to support the centerpiece you are making. Set the cone on end and fill with dark chocolate. When it is full, invert the cone over the bowl of chocolate allowing the excess chocolate to flow back into the bowl. Spin the cone so the chocolate inside is evenly coated. Let set. When the chocolate has set, repeat this step a few more times. You want the cone to be quite sturdy as the rest of the centerpiece will rest on this cone. Allow the chocolate cone to set until hard. Remove the parchment paper. Use a hot knife to trim the base of the cone so it is flat. Then use the knife to scar the bottom of the cone and the base. You want to make it somewhat textured so it will form a better seal to the base. Use tempered chocolate to glue the pole onto the base. Position it well so you can rest the molded chocolate against it.
Make the theatre tickets: Use an offset spatula to spread a 1/4-inch-thick layer of tempered white chocolate over a sheet of acetate. Let the chocolate set slightly. If you are using the silkscreen, it will be easier if you cut the ticket after you have transferred the design to it. Melt the dark chocolate over a double boiler. Hold the silkscreen over the chocolate. Use a plastic scraper with a straight edge. Apply about a teaspoon of chocolate to the scraper and gently pull the chocolate across the design. Carefully lift off the silkscreen. It will dry almost immediately. Use the tip of a hot paring knife to cut the ticket with the centered design. When the chocolate is set, peel off the acetate.
Make the signs and logo decorations: Use an offset spatula to spread a 1/4-inch-thick layer of tempered white chocolate over a sheet of acetate. Let the chocolate set slightly. Use a paring knife to cut the shape of the decoration you would like to make. When the chocolate is set, peel off the acetate. If you want to paint the chocolate, mix together a few tablespoons of the cocoa butter with a small amount of powdered food color. It will be easier if you use yogurt machine to store and warm your paints. Use a paintbrush to apply color where you are inspired to do so. I made signs for NYFD and NYPD and logos for The Mets and The New York Yankees.
If you use an airbrush, simply place a few drops of color in the receptacle of the airbrush and decorate, as you are inspired.
Assemble: Use tempered chocolate and chocolate cold spray to \glue\ the molded pieces and decorations onto the centerpiece. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Syrah]" 58553,"Campfire S'mores Strawberries Three 1.5-ounce milk chocolate bars, broken into pieces 1 sleeve graham crackers, left in the sleeve 1 quart strawberries, green tops removed, thoroughly dried One 7-ounce container marshmallow crme Instructions: Build a campfire. Put the chocolate in a medium heatproof bowl or pot and set near the fire so it melts but doesn\u2019t scorch, stirring occasionally if needed. Crush the graham crackers by massaging them in their sleeve, being careful not to puncture it. Once the crumbs are a fine as you can get them, open the sleeve along the lengthwise seam and place on a flat surface near the campfire. Skewer a strawberry through the hull so it is firmly on the stick and dip half of the strawberry in the marshmallow crme. Place over the fire and cook until the marshmallow is golden. Dip the uncovered half of the strawberry in the chocolate and roll the chocolate in the graham cracker crumbs. Repeat with the remaining strawberries, marshmallow crme, chocolate and graham cracker crumbs. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

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

recipe: Baked Brie with Fig Jam and Prosciutto 1 (12 oz) round of brie cheese 1/4 cup fig jam 8 slices prosciutto Instructions" 58554,"Polenta with Herbs 2 tablespoons extra-virgin olive oil 1 tablespoon minced garlic 1/2 teaspoon red pepper flakes 2 1/2 cups chicken broth, homemade or low-sodium canned 2 1/2 cups whole milk 1 cup stone-ground cornmeal 1 teaspoon kosher salt 1/2 cup freshly grated Parmesan or a combination of Pecorino and Parmesan 3 tablespoons unsalted butter 1 1/2 tablespoons finely chopped flat-leaf parsley leaves 1 tablespoon finely sliced chives or finely chopped basil Instructions: In a medium saucepan, over medium-low heat, the heat the oil with the garlic, and cook until softened, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the broth and milk, and bring to a boil over high heat. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in the salt. Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not all grainy, about 30 minutes. Remove the polenta from the heat and stir the cheese, butter, and the herbs. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 58555,"Welsh-Rarebit Muffins 1 1/2 cups self-rising flour 1/3 cup rye flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 teaspoon English mustard powder Generous 1/2 cup grated sharp Cheddar 6 tablespoons vegetable oil 1/2 cup plus 2 tablespoons plain whole-milk yogurt 1/2 cup whole milk 1 egg 2 tablespoons Worcestershire sauce 2 tablespoons grated sharp Cheddar Worcestershire sauce, for garnish Instructions: Preheat the oven to 400 degrees F. Mix the flours, baking powder, baking soda, salt, mustard powder and cheese in a large bowl with a fork. In a large measuring cup, beat together the remaining ingredients. Pour into dry ingredients, mixing lightly with your fork, remember that good muffins are made from lumpy batter. Pour into muffin cups and cook for 20 minutes, then quickly take them out of the oven and put a little cheese and sprinkling of Worcestershire sauce on each one. Put them back in the oven for another 5 minutes, and then put the muffins on a baking sheet to cool. Eat them while they are still warm but not hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58556,"Whipped Ricotta Salad 1 cup whole-milk ricotta cheese, chilled 2 teaspoons olive oil
1/8 teaspoon salt
1 cup packed fresh basil leaves 2 tablespoons pine nuts, toasted
2 tablespoons white balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
1 cup heirloom cherry tomatoes, halved or quartered depending on size 18 snap peas, cleaned and cut in half (about 1/4 pound) 3 cups baby arugula
Instructions: For the whipped ricotta: Place the ricotta, olive oil and salt in a food processor. Blend until light and smooth, about 30 seconds. Remove to a bowl and set aside. For the dressing: Place the basil, pine nuts, vinegar, salt and pepper flakes in a food processor. With the motor running, drizzle in the olive oil to form a smooth dressing. Set aside. For the salad: In a bowl, toss the tomatoes, snap peas and arugula with the dressing. To assemble: Spread the whipped ricotta on the bottom of a platter. Place the dressed salad on top of the ricotta, leaving some of the cheese exposed around the edges. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 58557,"Chocolate Cherry Bread Pudding with Vanilla Sauce 2 cups whole milk Pinch salt 4 large egg yolks 1/4 cup sugar 1 teaspoon pure vanilla extract 1 dozen old-fashioned plain donuts, cut into 1-inch pieces 1 cup sundried cherries 8 ounces white chocolate, coarsely chopped 1 cup sugar 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 6 large eggs 3 cups heavy cream 1 cup whole milk 2 tablespoons pure vanilla extract 1 stick (8 tablespoons) unsalted butter, cubed Instructions: For the vanilla sauce: Bring the milk and salt to a simmer over medium heat in a 2-quart heavy saucepan. Whisk together the yolks and sugar in a bowl until combined, and then add to the hot milk in a slow stream, whisking. Transfer the custard back to the saucepan and cook over moderately-low heat, stirring constantly with a wooden spoon, until the custard coats back of a spoon, about 5 minutes. Pour through a fine-mesh sieve into a bowl and stir in the vanilla. Cover the surface of the custard with a round of wax paper and chill until cold, at least 1 hour.
For the bread pudding: Preheat the oven to 325 degrees F. In large mixing bowl, toss together the donut slices, dried cherries and white chocolate. Set aside. In second large mixing bowl, stir together the sugar, cinnamon and nutmeg. Measure out 1/4 cup of spiced sugar into a small bowl and set aside.
In a third large mixing bowl, whisk together the eggs, cream, milk and vanilla. Whisk the eggs into the large bowl of spiced sugar, and then pour over the bread-chocolate mixture and stir to combine. Pour the batter into a 9-by-13-by-2-inch baking pan and sprinkle with the reserved 1/4 cup spiced sugar. Scatter the butter cubes over top and bake until golden brown and just set in middle, 50 to 60 minutes. Serve with the vanilla sauce. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 58558,"Strawberry Hazelnut Crepes 4 eggs 1 cup milk 1 1/2 cups flour 4 tablespoons butter, melted Pinch salt Strawberries, sliced Hazelnut spread, such as Nutella Instructions: In a blender, add the eggs, milk and 1 cup water. Add the flour, pour in the melted butter and add the salt. Blend on high until well mixed, pausing to scrape the sides as needed. Transfer the batter to a container and refrigerate at least 2 hours before use.
Heat a 12-inch nonstick skillet over medium-high heat. Add 1/2 cup batter while swirling the pan to coat the pan's bottom. Cook 1 to 2 minutes, and then carefully flip the crepe. Spread some hazelnut spread and add some fresh sliced strawberries to the top right area of each crepe. Fold, remove from the skillet and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 58559,"Chipotle Dry-Rubbed Shrimp \On the Bar-B
3/4 pound (12/15 count) shrimp (translation: 12 to 15 shrimp to a pound) 1 tablespoon dried oregano 1/2 tablespoon dried thyme 1 teaspoon lemon pepper (a mixed spice seasoning), or dried lemon peel 1/4 to 1/2 teaspoon ground chipotle cl (may be replaced with cayenne pepper, but only after you've been to hell and back searching for chipotle) 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons olive oil Cilantro Dipping Sauce, recipe follows 1 cup lightly packed fresh cilantro leaves, stems discarded before measuring 3 tablespoons freshly squeezed lime juice 1/2 cup sour cream Instructions: Shell, clean, and devein shrimp. I leave the tails on for aesthetic reasons. Pat dry with a paper towel. In a medium-size bowl, mix oregano, thyme, lemon pepper, chipotle, salt, and black pepper. Toss shrimp thoroughly with mixed spices. Keep refrigerated until ready for cooking. Heat oil in a well-seasoned iron skillet or nonstick pan over high heat. Wait until oil is smoking hot, then place about 10 shrimp in it so that each has enough room to lie on its side. Cook for approximately 1 1/2 minutes per side, or until shrimp is no longer translucent. Do not overcook. Serve hot, or at room temperature, with cilantro dipping sauce. For that special surreal touch, serve shrimp piled up on a barbie doll. Blend cilantro and lime juice in a food processor or blender until cilantro is liquefied. Pour into a small bowl and use a fork to blend in sour cream until fully blended into a pale green sauce. Refrigerate until ready for use. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 58560,"Ginger Spiced Hot Cocoa 8 ounces 1 percent low-fat milk 1/4-inch piece peeled, fresh ginger, sliced into 2 rounds 2 teaspoons unsweetened cocoa powder 2 teaspoons sugar 2 teaspoons water 1/4 teaspoon dark chocolate shavings (about 1/8-ounce) Instructions: In a small saucepan heat the milk and ginger over a medium-low heat until scalding, about 4 minutes. While the milk is warming, put cocoa powder and sugar into a mug. Add the water to the mug and stir until the mixture has the consistency of a paste. Remove the ginger from the warmed milk. Add the chocolate mixture to the milk and whisk until slightly frothy. Pour the hot chocolate into the mug and top with chocolate shavings. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 58561,"Shrimp and Grits 4 cups water Salt and pepper 1 cup stone-ground grits 3 tablespoons butter 2 cups shredded sharp cheddar cheese 1 pound shrimp, peeled and deveined 6 slices bacon, chopped 4 teaspoons lemon juice 2 tablespoons chopped parsley 1 cup thinly sliced scallions 1 large clove garlic, minced Instructions: Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes. Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58562,"Apricot Couscous 2 cups dry couscous 1/2 cup diced dried apricots (preferably Turkish) 3 cups boiling water 1 teaspoon salt Instructions: In a medium-size baking dish, stir together couscous and apricots. Mix boiling water and salt in a measuring cup. Pour over couscous, and immediately cover the dish with foil. Let stand until liquid is absorbed, about 5 minutes. Remove foil, and fluff couscous with a fork. If you need to keep it warm, place couscous in a low oven until ready to serve. ","[Ros, Pinot Grigio, Sauvignon Blanc, Vermentino]" 58563,"Chocolate Gear Tart 7 ounces bittersweet chocolate, chopped 2/3 cup cream Generous 1/2 cup butter Pinch salt 3/4 cup powdered sugar 1 large egg 1/4 cup almond flour Scant 2 cups cake flour 1 -ounce cocoa powder Instructions: Preheat the oven to 375 degrees F. Make the ganache: Place the cream in a heavy-bottomed saucepan over medium heat and bring to a boil. Pour the hot cream over the chopped chocolate and use a whisk to mix. The hot cream will melt the chocolate. Continue to whisk until the ganache is smooth. Set aside and allow them to cool. Place the butter, salt, sugar, egg and almond flour in a medium-size mixing bowl. The almond flour will add flavor to the dough. Use an electric mixer set on medium speed to beat the mixture just until combined. Add the cake flour and cocoa powder and mix just until the dough is smooth and holds together, about 30 seconds. Remove the dough from the bowl and pat into a disk. Wrap the dough in plastic wrap and place in the refrigerator for at least 1 hour before using. When you are ready to use the dough, remove it from the refrigerator and give it 4 or 5 quick raps with a rolling pin. This softens the cold butter. Roll the dough to the desired size on a lightly floured work surface. Use a 2-inch plain cutter to cut the tart shells from the dough. Use a 11/2-inch fluted cutter to cut the \gears\ for the top of each tart. Place each tart shell in a flexible mini-pan and use a fork to dock the dough. Place the gear pieces on a parchment paper lined baking sheet. Bake each pan of dough for 10 minutes. Assemble the tarts: Place the ganache in a piping bag (no tip). The ganache should be slightly softer than the consistency of toothpaste. Pipe ganache into each tart. Set a gear shaped piece on end and tarts are ready to serve. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 58564,"Fruity Ricotta Dip 1/2 cup low fat ricotta cheese 1/2 cup low fat sour cream 1/4 cup Smucker's? Concord Grape Jelly or Smucker's? Strawberry Jelly 1 tsp. lemon juice 1/4 tsp. ground cinnamon Instructions: COMBINE all ingredients in small bowl. REFRIGERATE to blend flavors until ready to serve with an assortment of fresh fruit. ","[Prosecco, Moscato, Vinho Verde]" 58565,"Banana Cake with Carmelized Bananas and Chocolate Sorbet 2 cups cake flour 1/2 cup cornstarch 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 3 large overripe bananas 1 2/3 cups sugar 2 large eggs 1 teaspoon vanilla 1 tablespoon golden rum 1/2 cup low-fat plain yogurt 2 cups cake flour 1/2 cup cornstarch 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 3 large overripe bananas 1 2/3 cups sugar 2 large eggs 1 teaspoon vanilla 1 tablespoon golden rum 1/2 cup low-fat plain yogurt 2 1/2 cups water 1 cup sugar 1/2 cup unsweetened cocoa 1/4-ounce bittersweet chocolate 1 tablespoon golden rum 2 1/2 cups water 1 cup sugar 1/2 cup unsweetened cocoa 1/4-ounce bittersweet chocolate 1 tablespoon golden rum 1 ripe banana, sliced thin 1/4 cup sugar 1/4 cup sliced almonds, toasted 1 ripe banana, sliced thin 1/4 cup sugar 1/4 cup sliced almonds, toasted Instructions: For the cake: Preheat oven to 350 degrees. Sift dry ingredients together in a bowl. Puree bananas, add sugar and puree until smooth. Add eggs, vanilla, rum and process until combined. Add yogurt, pulse to combine. Pour into large work bowl. Gently fold in dry ingredients by two additions. Pour into 9 by 9 baking pan which has been lightly greased with canola oil. Bake about 25 minutes or until tester comes out clean. For the sorbet: In a saucepan combine 1 cup of the water, sugar and cocoa powder. Over medium heat whisk until dissolved. Remove from heat and stir in chocolate until melted. Add remaining water and rum. When cooked, pour into ice cream maker and freeze according to manufacturer's directions. To assemble: Slice cake into 9 squares; slice each square in half diagonally. Lay banana slices on top, sprinkle liberally with sugar. Place under broiler or caramelize sugar with a blowtorch. Place 2 halves on plate, with a scoop of sorbet alongside and a few almonds around. For the cake: Preheat oven to 350 degrees. Sift dry ingredients together in a bowl. Puree bananas, add sugar and puree until smooth. Add eggs, vanilla, rum and process until combined. Add yogurt, pulse to combine. Pour into large work bowl. Gently fold in dry ingredients by two additions. Pour into 9 by 9 baking pan which has been lightly greased with canola oil. Bake about 25 minutes or until tester comes out clean. For the sorbet: In a saucepan combine 1 cup of the water, sugar and cocoa powder. Over medium heat whisk until dissolved. Remove from heat and stir in chocolate until melted. Add remaining water and rum. When cooked, pour into ice cream maker and freeze according to manufacturer's directions. To assemble: Slice cake into 9 squares; slice each square in half diagonally. Lay banana slices on top, sprinkle liberally with sugar. Place under broiler or caramelize sugar with a blowtorch. Place 2 halves on plate, with a scoop of sorbet alongside and a few almonds around. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 58566,"Chicken Bhuna Masala 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon cardamom pods 1 tablespoon vegetable oil 1 whole chicken breast, cut into cubes Salt and freshly ground black pepper 1 teaspoon curry powder 1 teaspoon chili powder 1/2 cinnamon stick 2 large tomatoes, diced 1/2 red onion, diced 2 cloves garlic, diced 1 teaspoon fresh ginger, chopped 1/3 cup coconut milk 1/3 cup white wine 2 tablespoons chopped fresh cilantro leaves 1 cup cooked basmati rice 2 uncooked Indian poppadum 2 ounces prepared mango chutney Instructions: In a large skillet, toast the cumin, coriander, and cardamom over low heat until you smell the spices, about 1 minute. Grind the spices finely in a spice grinder. Add oil to the skillet, and heat over medium-high until the oil is very hot or smoking. Add the chicken and season with salt and pepper. Let the chicken brown before stirring; and brown evenly on each side. Add the curry powder, chili powder, cinnamon, tomatoes, onion, garlic, ginger, coconut milk, and white wine. Bring to a boil, and then simmer over low heat until the sauce thickens, about 1 hour. Season with salt and pepper, to taste, and add the cilantro. Ladle the masala over a bed of basmati rice. Lightly spray the uncooked poppadum with vegetable spray on both sides and cook in the microwave on high until poppadum is puffed and crisp, about 45 seconds. Serve with mango chutney on the side. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 58567,"Mushroom Crusted Halibut with Candied Onion, Tomato and Sauce of Fresh Peas 1 6-ounce halibut filet 1/4 cup tomato fondue or stewed tomato 1/4 cup odessa style mushrooms in sour cream (mushroom duxelles) 3 ounces butter at room temperature 2 tablespoons parmesan cheese , grated 1/4 cup bread crumbs Sauce of Fresh Peas (recipe follows) Candied Onions (recipe follows) 2 large Spanish onions, sliced 1 tablespoon butter 1 clove of garlic, mined 2 tablespoons shallot, minced 1 cup fish stock 1/4 cup cream 1 cup fresh peas 1 tablespoon butter Instructions: Season the fish with salt and fresh ground pepper. Spread a layer of tomato fondue or stewed tomato on the fish. Then a layer of the mushroom duxelle and on top, the mixture of butter, parmesan cheese and bread crumbs. Bake at 375 degrees in oven for 12 to 15 minutes or until the fish is done and the crust is golden. TO SERVE: Place the Candied Onions in the center of the plate and place the fish on top. Spoon the Sauce of Fresh Peas around and garnish with fresh pea shoots.; Cook onion in butter slowly until tender and caramelized and all liquid has cooked down.; Sweat the garlic and shallot in the butter until tender. Add the fish stock and cream and simmer for three minutes. Add the peas and cook until tender. Puree with hand blender. Strain and keep warm.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58568,"Papas: Potatoes 1 pound bacon, chopped 1 pound sausage, in a tube, removed from casing 4 to 5 potatoes (peeled or not) chopped in 1/2-inch cubes 1/2 medium onion, chopped 2 to 4 cloves garlic, pressed 1/2 teaspoon ground red pepper or cayenne 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon sea salt 1 package flour tortillas 4 to 12 eggs (cooked \over-medium) 1 bag grated Mexican blend cheese 2 cups Green cl Sauce, recipe follows 2 tablespoons olive oil 1/3 medium onion, diced 3 cloves garlic, minced 1 pound Anaheim (mild) chiles, stemmed, seeded, and chopped Pinch sea salt 2 tablespoons cream of mushroom soup 2 tablespoons cream of chicken soup Instructions: I use the heaviest pan in my home. Cast iron works the best but the Dutch oven works, too. Preheat oven to 375 degrees F. Stir the bacon and sausage on medium heat until halfway cooked. Add the potatoes, onion, and garlic. Stir to combine and add the spices. Cook another 5 minutes and place pan or pot into the oven for about 15 to 20 minutes. Stir the papas once or twice to avoid any sticking and to get some yummy color. Warm up tortillas. Prepare eggs. Take papas out of oven and serve steaming hot with cheese, cl sauce, eggs, tortillas and giggles. In a large saute pan heat olive oil and add onions, garlic, chiles and salt. Saute until onions are translucent and chiles have begun to soften. Stir in soups and cook until it bubbles. In a blender or with an immersion blender, puree for 30 seconds. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 58569,"Apple Sorbet, Scotch and Soda Float 8 small scoops apple sorbet 8 ounces Scotch whiskey
12 ounces club soda
Instructions: Divide the sorbet among 4 frozen highball glasses (2 scoops for each). Add 2 ounces of whiskey to each glass and top with club soda. Serve with a straw and a spoon. ","[Bourbon, Rye Whiskey, Prosecco]" 58570,"Christmas Cornish Game Hens 3 large carrots, roughly chopped 3 stalks celery, roughly chopped 3 large onions, roughly chopped 2 parsnips, rough chopped 2 oranges, cut into wedges 6 Cornish game hens (about 2 pounds each), rinsed and dried thoroughly Olive oil, to drizzle Holiday Dry Rub, recipe follows 2 tablespoon salt 2 teaspoon chili powder 1 teaspoon sugar 1 teaspoon ground cinnamon Instructions: Preheat oven to 450 degrees F. Spread the vegetables and orange out evenly in the roasting pans. Place the Cornish game hens over the vegetables. Drizzle with olive oil. Rub the oil into the hens and sprinkle with the seasoning mixture, remembering to season the cavity. Place some vegetables and an orange wedge in the cavity of the birds. Place in the oven and roast for 45 minutes or until the juices run clear and they are browned. Let the hens rest 10 minutes before carving. Place all ingredients in a bowl and mix to combine. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]" 58571,"Not My Momma's Meatloaf 2 celery stalks, cut into large dice 1 medium carrot, cut into large dice
1/2 medium yellow onion, cut into large dice
2 tablespoons canola oil 1 cup panko 1/3 cup buttermilk
1/3 cup ketchup
1 tablespoon Worcestershire sauce 2 eggs
2 tablespoons chopped fresh parsley 1 tablespoon kosher salt
1 tablespoon freshly cracked black pepper
1 teaspoon cayenne pepper
2 pounds ground beef chuck
1 pound fresh ground pork
Herb Aioli, recipe follows Spicy Hollandaise, recipe follows 1 1/2 cups Southern-style mayonnaise 1 cup olive oil
3 tablespoons chopped fresh sage 1 tablespoon chopped green onions 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 1/2 tablespoon kosher salt
2 teaspoons freshly cracked black pepper
3 egg yolks
1 1/2 pounds (6 sticks) unsalted butter 2 cups pasteurized egg yolks
1/2 cup Louisiana-style hot sauce, such as Texas Pete 1/4 cup white wine Pinch kosher salt Pinch pepper
Instructions: Preheat the oven to 350 degrees F. Pulse the celery, carrots and onions in a food processor until finely chopped. Add the oil to a saute pan over medium-low heat, then add the chopped veggies and cook, covered, until translucent. Transfer the veggies to a plate and cool in the refrigerator. Meanwhile, mix together the panko, buttermilk, ketchup, Worcestershire and eggs in a bowl. Add the parsley, salt, black pepper and cayenne and mix well. Once the veggies are cool, add them to the mixture and incorporate. Next add the ground beef and pork and mix thoroughly with your hands. Line two loaf pans with parchment paper and divide the meatloaf mixture between them. Cover with foil and bake until the meatloaves reach an internal temperature of 165 degrees F, about 1 hour. Slice and serve immediately, or cool, slice and reheat. Serve with Herb Aioli and Spicy Hollandaise. Add the mayonnaise, olive oil, sage, green onions, rosemary, thyme, salt, pepper and egg yolks to a blender or food processor and blend until smooth and well incorporated. Melt the butter in small saucepan over medium heat. Blend the yolks, hot sauce, wine, salt and pepper in a blender, then drizzle in the melted butter while blending, until the sauce is smooth. ","[Chardonnay, Cabernet Sauvignon, Merlot, Syrah]

" 58572,"Pistachio Fruit Balls 5 ounces (approximately 1 cup) roasted pistachios 4 ounces (approximately 1 cup) dried cherries 2 ounces (approximately 1/2 cup) dried apricots 2 ounces (approximately 1/2 cup) golden raisins 2 ounces (approximately 1/2 cup) pitted dates 1 tablespoon orange juice 2 tablespoons creme de cassis Instructions: Put the pistachios in the bowl of a food processor and pulse until finely chopped, but not powdery. Divide in half into 2 separate bowls and set aside. Put the cherries, apricots, raisins, and dates through a food grinder using the medium-grind blade. Add to the bowl with half of the pistachios. Add the orange juice and creme de cassis to the mixture and combine, using your hands, until the liquid is evenly distributed throughout. Shape the mixture into 24 walnut size balls and roll them in the remaining chopped pistachios. Store in an airtight container in the refrigerator for up to 1 week. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 58573,"Broccoli Salad 6 slices bacon, cooked crisply and crumbled 2 broccoli heads or 8 cups 1/2 red onion, sliced very thin 2/3 cup sharp cheddar cheese, grated 1/3 cup mayonnaise 1/3 cup sour cream 1/4 teaspoon celery seed Salt and freshly ground pepper Instructions: Cut the broccoli into florets. Blanch in boiling salted water until barely tender, about 20 seconds. Shock them in a bowl of ice. Drain and reserve. Combine all other ingredients, mixing well. Fold in the broccoli. Season to taste with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58574,"Pat and Gina's Oven Fried Chicken Olive oil nonstick cooking spray 2 large eggs, beaten 1 tablespoon Dijon mustard 1 tablespoon honey 1 tablespoon hot sauce Kosher salt and freshly ground black pepper 2 1/2 cups panko bread crumbs 2 teaspoons salt 1/2 teaspoon ground black pepper 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1 (3-pound) chicken cut into 8 pieces, skin removed Instructions: Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray. In a pie plate or shallow bowl, whisk the eggs, mustard, honey, hot sauce, and salt and pepper, to taste, together until thoroughly combined. Add the panko, salt and pepper, to taste, the paprika, cayenne, and garlic powder to another pie plate and whisk to combine. Dredge the chicken through the wet mixture, then the dry mixture, patting the breading on so it adheres. Arrange on a wire rack lined sheet tray, making sure there is ample space between each piece of chicken. Give the chicken a spritz of the olive cooking spray. This will help brown and crisp up the coating. Put on the upper rack of the oven and bake until the chicken is golden and crisp. The temperature should register 160 degrees F on an instant-read thermometer in the thickest part of the chicken, about 45 minutes. Transfer to a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 58575,"Fulton Fish Market Cioppino with Sourdough Croutons 3 tablespoons olive oil 3 shallots, thinly sliced 6 cloves garlic, finely chopped 2 cups dry white wine 1 1/2 pounds red snapper, cut into 2-inch squares 1 1/2 pounds wild striped bass, cut into 2-inch squares 16 large shrimp or head-on prawns 2 cups shrimp stock or vegetable stock 2 cups canned plum tomatoes, pureed 1 tablespoon honey Few dashes hot sauce (recommended: Bobby Flay Hot Sauce) 1 bay leaf 3 sprigs fresh thyme Salt and freshly ground pepper 32 littleneck clams 1 lobster, steamed 3/4 of the way 3 tablespoons cold unsalted butter 1/2 cup coarsely chopped fresh parsley leaves Sourdough Croutons, recipe follows 3 tablespoons unsalted butter 1 tablespoon olive oil 4 cloves garlic, finely chopped 1 loaf sourdough, cut into 1-inch cubes 1 tablespoon finely chopped fresh thyme leaves Instructions: Heat oil in a large Dutch oven over high heat. Add the shallots and garlic and cook until soft. Deglaze the pan with a splash of wine. Season the red snapper, striped bass, and shrimp and saute in the pot until lightly golden brown on each side. Add the remainder of the wine and cook until reduced by 3/4. Add the stock, tomatoes, honey, hot sauce, bay leaf and thyme and bring to a simmer. Add the clams and lobster, cover the pot, and continue cooking until the clams have opened, discarding any that have not opened. Remove the seafood with a slotted spoon to a large bowl. Bring the cooking liquid to a boil and cook until reduced by half. Whisk in the butter and parsley and season with salt and pepper, to taste. Pour the broth over the seafood and top with sourdough croutons. Preheat oven to 350 degrees F. Heat butter and oil in a large saute pan over medium heat. Add the garlic and cook until soft, about 2 minutes. Add the bread cubes and thyme, toss to coat, and then transfer to a baking sheet, spreading in an even layer. Bake until golden brown, about 8 to 10 minutes, turning once. Cool before using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 58576,"Sesame Steak Stir-Fry 2 tablespoons packed light brown sugar 2 tablespoons low-sodium soy sauce 2 teaspoons cornstarch 2 tablespoons toasted sesame oil 8 ounces top round steak, thinly sliced against the grain 2 bunches scallions, cut into 1-inch pieces 1/2 English cucumber, quartered and cut into 1-inch pieces 1/2 head napa cabbage, cut into 1-inch-thick strips 1 cup shredded carrots (about 2) 1 tablespoon minced peeled ginger 2 red jalapeno peppers, halved, seeded and thinly sliced 3 cups cooked white rice, for serving Instructions: Whisk the brown sugar, soy sauce, cornstarch, 2 tablespoons water and 2 teaspoons sesame oil in a bowl. Add the steak and toss. Heat a large skillet over high heat; add 2 teaspoons sesame oil. Add the scallions, cucumber and cabbage; stir-fry until the vegetables start softening, about 2 minutes. Add the carrots and 1/4 cup water; cook, stirring, until the water evaporates and the vegetables are tender, 2 to 3 minutes. Transfer to a bowl; wipe out the skillet. Heat the remaining 2 teaspoons sesame oil in the skillet over medium-high heat. Add the ginger and jalapenos; stir-fry 30 seconds. Transfer the steak to the skillet using a slotted spoon; stir-fry until browned, 2 to 3 minutes. Add the steak marinade back to the skillet and cook, stirring, until thick, about 2 minutes. Return the vegetables to the skillet and heat through. Serve over rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58577,"Garden of Good and Evil Bulgogi 1 pound pork tenderloin 1 teaspoon seasoned salt 1 tablespoon soy sauce 1 teaspoon freshly ground black pepper 2 tablespoons canola oil 2 cups cooked short-grain rice 8 outer whole leaves from head iceberg lettuce 1/2 cup diced green onions 3 tablespoons rice wine vinegar 1 teaspoon red chili flakes 3 cloves garlic, thinly sliced to equal 3 tablespoons 2 jalepenos, thinly sliced to equal 3 tablespoons 3 tablespoons Sriracha hot sauce 3 tablespoons dark miso paste 1 cup thinly sliced green cabbage Instructions: Wrap pork tenderloin in plastic wrap, and place in freezer until firm but not frozen, about 20 minutes. Remove plastic and slice very thin. In a medium nonmetallic bowl, whisk together seasoned salt, soy sauce and black pepper. Add pork slices and let marinate for 5 minutes. Heat a large saute pan on high. Add oil and cook pork until cooked through, 3 minutes. Remove to a platter with rice and lettuce cups. In a small bowl mix together onions, rice wine vinegar, and chili flakes. Set aside. In assembly-line fashion, lay out in separate bowls on a platter, the onion marinade, sliced garlic, sliced jalepeno, Sriracha sauce, miso paste and cabbage. To serve, place onto a lettuce leaf, 1/2 teaspoon of sriracha, 1/2 teaspoon miso paste, 3 pieces of pork, 3 tablespoons of rice, 2 slices of garlic and jalapeno, 2 tablespoons of cabbage, and 1 teaspoon of green onions with rice wine vinegar. Roll up. Repeat with remaining lettuce leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 58578,"Surly Pizza 2 cups 00 pizza flour, such as Caputo 3/4 cup lukewarm water 2 teaspoons active dry yeast 2 tablespoons olive oil, plus more for greasing 1 tablespoon milk 1/2 teaspoon salt 8 ounces Hog Island Manila clams, washed 4 ounces dry white wine 1 tablespoon chopped shallots 1/2 teaspoon minced garlic 6 ounces San Marzano tomatoes, drained 1/4 teaspoon sea salt 00 pizza flour, such as Caputo, for dusting 1/2 teaspoon thinly sliced fresh garlic 1 tablespoon fresh Italian parsley, chopped 1 1/2 teaspoon Calabrian chili oil or 1/4 teaspoon chili flakes 2 ounces soppressata, sliced thin 1 1/2 ounces pecorino cheese, grated Instructions: For the dough: Whisk together 1/4 cup of the flour, 1/4 cup of the water and the yeast until smooth with no lumps to create a sponge. Cover with cling film and leave in a warm place for 20 minutes. Add the remaining flour, water, the oil, milk and salt and transfer to a mixer fitted with a dough hook. Mix the dough on low speed for 10 minutes, and then place into a lightly-oiled bowl and cover with cling film. Let proof for 2 hours at room temperature, or let rise in the refrigerator overnight. (If you are refrigerating the dough, remove 30 minutes before using to come to room temperature.)
Preheat the oven with a pizza stone on a lower rack to 500 degrees F.
For the clams: Combine the clams, wine, shallots and garlic in a medium pan. Cook over high heat until the clams pop open, 3 minutes. Drain the clams in a colander set over a bowl to catch the liquid. Pick the meat from the clams, placing the meat in a small bowl. Strain the reserved juice over the clams.
For the pizza: Pulse the tomatoes and salt together in a food processor to a chunky consistency. Remove the dough from the bowl, keeping it as round as possible, and coat it completely with 00 flour. Stretch into a 12-inch circle, and transfer to a pizza peel.
Top the pizza with the tomato sauce, garlic, parsley, clams (without juice), chili oil, soppressata and pecorino cheese. Bake for 6 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 58579,"Pork Roast with Apple Mustard Glaze 1 (4 1/2 to 5 1/2-pound) bone-in pork loin end roast Kosher salt and freshly ground black pepper 1 1/2 cups apple juice 2 tablespoons brown sugar 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 3 tablespoons spicy brown mustard Instructions: Preheat the oven to 350 degrees F. Take the pork out of the refrigerator 45 minutes before you are ready to roast to allow the pork to come to temperature. Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, and season with salt and pepper. Put in the oven and roast for 1 hour. Meanwhile, make the glaze. In a saucepan over medium-high heat, bring the apple juice to a boil and reduce it by half, about 10 minutes. Whisk in the brown sugar, soy sauce, Worcestershire sauce, and mustard and simmer until thickened, another 5 to 7 minutes. After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 150 degrees F, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving. (Reserve 1 cup of the meat for the Round 2 Recipe Pork Hash). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58580,"Cabbage Rolls 1 small green bell pepper 1/4 cup shredded Parmesan 2 pounds ground beef (80/20) 1 pound ground pork Kosher salt 1 large head green cabbage 10 strips applewood bacon 1 medium yellow onion 8 ounces ground breakfast sausage 1/2 cup white rice 1/4 cup ketchup 1 tablespoon chopped garlic 1 tablespoon black pepper 1 tablespoon seasoning sauce, such as Kitchen Bouquet 1 large egg Clarified parsley butter, for serving Instructions: Preheat the oven to 350 degrees F.
Bring a gallon of salted water to a rapid boil in a stockpot. Remove the core of the cabbage head by cutting about a 3-inch deep cone only around the thick stem, keeping most of the head solidly intact. Place the cabbage de-cored-side down into the boiling water. Place a plate or a smaller pot on top of the cabbage head to keep it from floating. Boil until tender, soft to the touch and bright green, 15 to 20 minutes. Place in an ice water bath to stop the cooking process. Remove the damaged first couple of outside leaves and save for the bottom the pan. Then carefully remove the rest of the cabbage leaves until the head is smaller than a baseball. Cook the bacon, saving the drippings. Place the cooked bacon into a food processor and puree. Then place into a large mixing bowl. Puree the onion and green pepper and place into the mixing bowl. Then do the same with the Parmesan. Then add the ground meats, rice, ketchup, garlic, 1 tablespoon salt, pepper, seasoning sauce and egg to the mixing bowl. Mix well. Scoop or ball into 4-ounce portions. Place the damaged outside leaves and the too-small center leaves on the bottom of a baking pan. Place a blanched cabbage leaf into one hand like a cup. Then place the ball of meat mixture in the center, pull the hard spine over the top and almost tuck into the meat, then fold the rest of the leaf around the ball. Place in the baking pan with the folded sides down. Repeat. Place them nice and tight next to one another. Add about 1/2 cup water to the pan to help steam the cabbage rolls. Cover tightly with foil. Cook for 1 hour and 15 minutes. Drizzle with clarified parsley butter and serve. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 58581,"Baked Brie with Herbed Grapes 1 each mini brie wheel (8 oz. wt) 1 cup California seedless grapes, rinsed 1 teaspoon thyme, fresh minced 1/2 teaspoon rosemary, fresh minced 1 sheet (10\ square) puff pastry, thawed 1 egg, beaten Instructions: Pre-heat oven to 400 degrees F. Slice Brie wheel in half horizontally. Press grapes onto cut side of lower half of cheese. Sprinkle grapes with herbs. Press top of Brie onto grapes, sandwiching them in between the two halves of Brie. Set aside. On lightly floured surface, roll puff pastry into a 16\x10' rectangle. Cut a 6\ round, and an 8\ round from puff pastry. Brush smaller round of puff pastry with egg. Set Brie/grape \sandwich\ onto puff pastry. Brush larger round of puff pastry with egg, and place egg side down over Brie. Press out any excess air and crimp edges to seal. Decorate top with puff pastry scraps if desired. Brush outside of Brie with beaten egg. Place on cookie sheet and bake for 20 minutes. Tent loosely with foil and return to oven for 10-15 more minutes. Brie should be golden brown and puffy looking. Remove from oven and let cool for one hour before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58582,"Holiday Appetizer Quiche Crisco? Original No-Stick Cooking Spray CRUST: 2 cups Pillsbury BEST? All Purpose Flour 1 tsp. salt 3/4 cup Crisco? Butter Shortening or 3/4 stick Crisco? Butter Shortening Sticks 5 tbsps. cold water FILLING: 2 cups (8 oz.) shredded Swiss cheese 2/3 cup chopped ham, crumbled cooked sausage, diced pepperoni or crumbled cooked bacon 3/4 cup thinly sliced green onions, including tops 1/4 cup snipped fresh parsley 1 (4 oz.) jar diced pimentos, well drained 5 large eggs 1 cup heavy cream 1 cup half-and-half 1/4 tsp. pepper Instructions: HEAT oven to 400 degrees F. Spray a 15 x 10-inch jelly-roll pan with no-stick cooking spray. CRUST: COMBINE flour and salt in medium bowl. Cut in shortening using pastry blender or 2 knives until all flour is blended in to form pea-size chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms ball. ROLL out dough between sheets of waxed paper to fit jelly-roll pan. Place dough in prepared pan, folding edges under. Flute edges. Prick crust with fork. FILLING: SPRINKLE cheese, ham, onions, parsley and pimentos evenly over crust. Beat eggs, cream, half-and-half, salt and pepper in medium bowl. Pour over filled crust. BAKE 35 minutes or until set. Cool 5 to 10 minutes. Cut into 2 x 1 1/2-inch pieces. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58583,"Hungry Grilled Pineapple with So-Good Cinnamon-Vanilla Yogurt Dip 16 fresh or packed in juice pineapple rings 6 ounces fat-free plain Greek yogurt 1 tablespoon granulated no-calorie sweetener (recommended: Splenda) 1/8 teaspoon ground cinnamon 1/8 teaspoon vanilla extract Cinnamon sticks, for serving, optional Instructions: Spray a grill or grill pan with nonstick spray and bring to medium heat. Lay pineapple rings flat and cook until slightly blackened and caramelized, about 3 minutes per side, flipping carefully. Set aside to cool. For the dip: Combine the yogurt, no-calorie sweetener, cinnamon, and vanilla extract in a bowl. Mix until thoroughly blended and smooth. If you like, chill for at least 10 minutes before dipping. Garnish with cinnamon sticks, if using. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 58584,"Monte Christo Sandwiches 6 eggs 1/4 cup heavy cream 1 teaspoon vanilla extract 2 tablespoons sugar 1 1/4 teaspoon ground cinnamon 1 teaspoon salt 8 slices white bread 8 slices Swiss cheese, thinly sliced 1/2 pound ham, thinly sliced 1/2 pound turkey, thinly sliced 4 tablespoons butter 1 (16-ounce) can cranberry sauce 1/4 cup maple syrup 1 teaspoon freshly ground black pepper 1 teaspoon salt Instructions: Preheat oven to 350 degrees F. In a large bowl, whisk together eggs, cream, vanilla, sugar, cinnamon, and salt and set aside. Lay the 8 slices of bread out on a flat surface. Lay 1 slice of cheese on each slice of bread. Then on 4 slices of the bread lay 1 slice of ham. On the other 4 slices lay 1 slice of turkey. Top all 8 slices with 1 slice of Swiss. Make 4 sandwiches and coat with egg mixture. *Cook's Note: You may add more Swiss, turkey or ham, if desired In a large skillet over medium-heat melt the butter. Add the sandwiches to the pan and cook until golden brown, about 3 minutes on each side. Remove the sandwiches to a sheet pan and place in the oven. Bake until the cheese has melted and the sandwiches are warm throughout, about 5 minutes. In a large bowl, whisk all of the ingredients together until smooth. Cut the sandwiches into quarters and serve with the cranberry syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58585,"Egg, Ham and English Muffin Casserole Nonstick cooking spray 4 English muffins, split and toasted 6 ounces sliced Black Forest ham, roughly chopped 4 scallions, white and green parts, trimmed and roughly chopped 1 cup shredded extra-sharp Cheddar 3 cups milk 1 tablespoon Dijon mustard 6 large eggs Kosher salt and freshly ground black pepper Instructions: Lightly mist a round 2-quart baking dish with cooking spray. Halve each piece of English muffin and arrange it cut-side down in the baking dish in an overlapping shingled pattern. Tuck the ham between the layers. Sprinkle the scallions and 1/2 cup of the Cheddar over top.
Whisk the milk, mustard and eggs until combined in a large bowl; season with salt and pepper. Pour the egg mixture into the baking dish, cover with plastic wrap and refrigerate for at least 5 hours or overnight.
Preheat the oven to 350 degrees F.
Discard the plastic wrap and sprinkle the remaining 1/2 cup cheese over the casserole. Place the dish on a rimmed baking sheet and bake until the eggs are set and the edges are lightly browned, about 1 hour. Let stand 10 minutes before slicing and serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58586,"Potatoes Like Lasagna 2 large potatoes, peeled and sliced lengthwise 2 cups marinara sauce 2 large eggs 15 ounces ricotta cheese 1/2 cup grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 pound mozzarella 1 (3 to 4) pound pumpkin 1/2 teaspoon salt 1/2 teaspoon cinnamon 4 cups crumbled cornbread 2 cups toasted bread, cut into 1-inch cubes 10 saltine crackers 2 cups vegetable stock 3 celery stalks, diced 1 medium onion, diced 2 large eggs 1/2 stick butter 1 teaspoon dried sage Salt and pepper Instructions: Preheat the oven to 375 degrees F and grease and flour a 13 by 9-inch baking dish. Place a layer of potato slices on the bottom of the dish and cover it with approximately 1/4 cup of sauce. In a mixing bowl, beat the eggs with the ricotta and Parmesan cheese and salt and pepper. Pour about half of the cheese mixture on top of the potatoes and sauce and place a layer of mozzarella on top of that. Continue layering the potatoes, sauce, cheese mixture, and mozzarella until all the ingredients are used up - you should end with a top layer of mozzarella cheese. Bake for about 45 to 50 minutes. The bottom layer of potatoes will be soft and the top layer will be a bit firmer. If you prefer a softer top layer, bake an additional 15 to 20 minutes, or cover during the initial baking, uncovering the last 10 minutes to brown the top. Preheat oven to 350 degrees F. Cut stem section from the pumpkin and remove seeds. Sprinkle inside with salt and cinnamon.
Place hollowed pumpkin on a baking sheet in oven and roast for 20 minutes. Remove and fill with cornbread dressing (recipe follows) leaving 1 to 2 inches at the top for expansion. Increase oven temperature to 375 degrees. Place stuffed pumpkin in oven and bake for another 35 to 40 minutes or until pumpkin is tender, dressing is set and nicely browned on top. Combine cornbread, toasted bread and crackers in mixing bowl. Pour stock into saucepan and add celery and onion. Bring to a boil and cook for 10 minutes, allow to cool. Add stock mixture to bread crumb mixture with beaten eggs, butter, sage, salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58587,"Crispy Chicken Drumsticks Canola oil, for frying 1 tablespoon minced garlic 1/4 cup white wine vinegar 1/2 cup whole-grain mustard 3 tablespoons prepared horseradish 1/2 cup chopped rosemary leaves 1/2 cup olive oil 1 1/2 tablespoons salt 1 tablespoon cracked black pepper 3 pounds chicken drumsticks 2 cups all-purpose flour Instructions: In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F. Preheat the oven to 375 degrees F. Put the garlic, vinegar, mustard, horseradish and rosemary into a food processor. Pulse the ingredients until smooth. Slowly add the olive oil to emulsify and season with salt and pepper. Put the chicken in a large resealable bag. Pour the marinade into the bag and mix it into the chicken until well coated. Close the bag and refrigerate for 2 to 4 hours and up to overnight. Put the flour in a shallow dish. Remove the chicken from the marinade. Dredge each piece of chicken in the flour, shaking off any excess. Working in batches, fry the chicken until golden brown, about 7 to 8 minutes. Remove the drumsticks from the fryer and arrange them on a sheet tray. Put them in the oven until cooked through, about 6 to 8 minutes. Remove the chicken from the oven and arrange them on a platter for serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58588,"Caramel-Nut Truffles One 8.75-ounce can salted, roasted mixed nuts 1 tablespoon sugar
1/4 teaspoon cayenne
Zest of 1 lemon
40 soft caramels
Instructions: Chop the nuts fairly finely and mix with the sugar, cayenne and lemon zest. Roll a caramel in your hand until round, then roll in the nut mixture, pressing to coat. Set aside and repeat with the remaining caramels. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 58589,"Cherry Lemonade Super-Slushie 1 (2-serving) packet (about 1 teaspoon) sugar-free lemonade powdered drink mix 1 1/3 cups frozen unsweetened dark sweet cherries 1 1/3 cups crushed ice or 6 to 10 ice cubes Instructions: Add drink mix to 2 cups of cold water and stir to dissolve. Transfer to a blender. Add cherries and ice and blend until mixed but still icy. Pour and enjoy!
","[Sauvignon Blanc, Moscato, Riesling]" 58590,"Potato and Leek Soup 2 tablespoons butter 2 large leeks, white and pale green parts only, well rinsed to remove sand grit, chopped 2 russet potatoes, peeled and cut into small chunks 1 quart low-sodium chicken stock 1/2 cup heavy cream Salt and freshly ground black pepper Chopped fresh chives, for garnish Special Equipment: an immersion blender, or blender Instructions: In a large saucepan over medium-high heat, melt the butter and saute the leeks until soft, about 3 to 5 minutes. Add the potatoes and stock and cook until the vegetables are cooked through and beginning to fall apart, about 15 to 20 minutes. If using an immersion blender, submerge in the soup and puree until smooth but with some small chunks remaining. *If using a blender, ladle the soup into the blender and blend until smooth but with some small chunks remaining. You may have to do this in 2 batches. Add the cream and blend to combine, then check for seasoning and add salt and pepper, to taste. Serve hot ladled into soup bowls and topped with some of the chopped chives. *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]" 58591,"Raspberry Sauce 1 half-pint package fresh raspberries 1/2 cup granulated sugar 1/4 cup water 1 cup (12 ounces) seedless raspberry jam 1 tablespoon Framboise liqueur Instructions: Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 58592,"New Year's Resolution Cookies 2 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/8 teaspoon baking soda 1/8 teaspoon fine salt 1 teaspoon pure vanilla extract 1 large egg 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar 1/4 cup confectioners' sugar 1 pound (about 3 1/2 cups) confectioners' sugar 2 tablespoons meringue powder 1 teaspoon pure vanilla extract Gold gel food coloring, for coloring the icing
Black food color marker, for decorating White and gold decorative sprinkles, for filling the cookies
White sanding sugar, as needed
Instructions: For the sugar cookie dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the vanilla and egg in a small bowl. Beat the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat, stopping to scrape down the sides of the bowl as needed, until the mixture is slightly creamy, 2 to 3 minutes.
Reduce the speed to low, then slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions; increase the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium high and beat until the dough is very smooth, about 5 minutes. Turn the dough out of the bowl and bring it together. Shape into a square and wrap in plastic wrap. Refrigerate the dough for at least 2 hours and up to overnight. To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Generously dust a work surface with flour, then roll the dough out into a square just slightly thicker than 1/8 inch. Use a 4-inch champagne flute cookie cutter to cut out 30 cookies, re-rolling the dough scraps as needed. Divide the champagne flutes between the baking sheets. Refrigerate the cookies on the baking sheets until chilled, about 30 minutes.
On 10 of the cookies, cut a 1/2-by-1 1/2-inch rectangle out of the top half (the bowl part, not the stem) of the champagne flutes with a sharp paring knife.
Bake, rotating the baking sheets from front to back and top to bottom about halfway through baking, until the cookies are golden brown around the edges in spots, 15 to 20 minutes. Let cool completely on the baking sheets on a cooling rack, about 30 minutes.
For the royal icing and decorations: Meanwhile, combine the confectioners' sugar and meringue powder in a large bowl. Add the vanilla and 5 tablespoons water and beat with an electric mixer on medium-high speed, adding up to 1 tablespoon more water if needed, until the icing forms thick and glossy peaks, about 2 minutes. Fit 2 pastry bags with 1/16-inch round tips and fill one with half of the white royal icing.
Stir in drops of the gold gel food coloring to the remaining royal icing until you achieve a nice golden hue. Thin the icing with water, 1/2 teaspoon at a time, until the consistency of honey; if you drizzle a little bit of the icing back into the bowl, it should smooth out and sink back into the icing within 8 to 10 seconds. Scoop the gold icing into the second prepared pastry bag.
Cut a sheet of parchment into 10 small strips, each about 2 inches by 1/2 inch. Write New Year's reflections on one side of each strip with a fine-tip pen.
Place the 20 cookies without cut-outs on a work surface covered with parchment. Pipe white royal icing around the outer edge of each cookie, following the pattern of the champagne flutes. Fill in the bottom of the stems with white icing and fill the top 1/4 inch of each champagne flute with white icing. Fill the remainder of each champagne flute with the gold royal icing. Pipe 3 small white dots (to mimic bubbles) on the top right or left corner of the gold icing. Allow the cookies to dry completely, 3 to 4 hours. Once the icing is set and completely dry, use the black food color marker to write \Pop Me Open!\ on the gold portion of 10 of the cookies; set aside. Turn the remaining 10 decorated cookies over so the decorated sides are facing down. Pipe white royal icing around the outer edge of each cookie. Place a cookie with a hollow center on top of each iced cookie, making sure the cookie bottoms align as closely as possible. Fill the hollow centers with white and gold decorative sprinkles. Pipe white royal icing around the outer edges of the hollow cookies. Roll the New Year's reflection notes so the ink side is on the inside and will not touch the cookies. Insert a rolled note into each hollow center and top with the reserved decorated cookies decorated-side up, making sure the cookie bottoms align as closely as possible. (You want to be able to stand the cookies up on their stems when you serve them.) Allow the cookies to set completely, 2 to 3 hours. To serve, fill a small decorated rimmed tray with a thick layer of white sanding sugar. Arrange the cookies so they are standing up in the sugar. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58593,"Grilled Brie and Goat Cheese with Bacon and Green Tomato 16 slices center-cut bacon, cut into 1/2-inch thick pieces 2 sticks unsalted butter, at room temperature 8 slices Pullman bread, sliced 1-inch thick 8 to 12 ounces really good quality brie 2 green tomatoes, sliced 1/4-inch thick Watercress 8 ounces soft goat cheese, cut into 8 slices (recommended: Boucheron goat cheese) Salt and freshly ground black pepper Instructions: Place the bacon in a large skillet or griddle and cook until golden brown and crisp. Remove to a paper towel-lined plate. Break each piece into fourths and set aside. Heat a cast iron griddle or cast iron pan over medium heat. Spread butter on 1 side of each slice of bread. Layer 4 of the slices of the bread with 3 to 4 slices of brie, 2 tomato slices, watercress, 2 slices goat cheese, and 4 slices of broken up bacon and season with salt and freshly ground black pepper. Place the remaining bread slices on top, butter side up and cook on the griddle until golden brown on both sides and the brie has melted. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58594,"Asparagus Soup 1 tablespoon olive oil 1 shallot, minced Kosher salt and freshly cracked black pepper 3 bunches pencil asparagus, trimmed and cut into 1 1/2-inch pieces 1 cup thawed, frozen peas or 1 cup shelled fresh English peas (about 1 pound unshelled) 1/4 cup dry white wine 2 cups lightly packed baby spinach Four 1/8-inch slices day-old sourdough bread (about 3 ounces) Olive oil, for drizzling 1 1/2 tablespoons chopped fresh thyme Kosher salt and freshly cracked black pepper One 3-ounce wedge Parmesan Creme fraiche Finely chopped fresh chives Fresh cilantro leaves Lime wedges Good-quality extra-virgin olive oil Instructions: Preheat the oven to 425 degrees F. For the soup: In a large soup pot or Dutch oven, bring the oil to medium heat. Add the shallot and salt and pepper to taste. Sweat until translucent, about 1 minute, being careful not to brown. Add the asparagus to the pot and sweat until beginning to soften, about 3 minutes. Add the peas and sweat another minute. Pour in the white wine and deglaze the pot. Add 5 cups water and continue simmering until crisp-tender, another 10 minutes. Remove from the heat and set aside. Working in batches (and carefully as the liquid will be hot), puree the soup until smooth in a blender. In the last batch, add the baby spinach and puree; this will give the soup a vibrant green color. Strain back into the pot through a fine mesh sieve. Return to a simmer until slightly thickened, 4 to 6 minutes. Season with salt and pepper. Remove from the heat. For the Parmesan breadcrumbs: While the soup simmers, pulse the bread in a food processor until you have very coarse crumbs. Once processed, transfer the breadcrumbs to a medium mixing bowl. Drizzle with a generous amount of olive oil. Toss with the thyme. Season mixture with salt and pepper. Transfer to a parchment-lined sheet tray. Using a grater, finely grate a few tablespoons of Parmesan over the breadcrumbs. Place into the oven and bake until golden and crispy, 7 to 10 minutes. Remove from the oven and cool. To serve: Ladle the soup into shallow serving bowls. Sprinkle evenly with a few teaspoons of Parmesan breadcrumbs and top with a dollop of creme fraiche. Garnish with chopped chives, cilantro leaves, a squeeze of a lime wedge and a splash of extra-virgin olive oil. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58595,"Citrus Pavlova 6 large egg yolks, at room temperature 1 cup granulated sugar
1/2 cup fresh orange juice (2 oranges)
1 tablespoon orange zest
4 tablespoons unsalted butter
1 tablespoon cornstarch 1 tablespoon fresh lemon juice (1 lemon)
6 large egg whites, at room temperature
Pinch kosher salt
1 1/4 cups granulated sugar
1 1/2 cups cold heavy cream 1/2 cup confectioners' sugar
1 teaspoon vanilla bean paste
4 clementines, peeled and cut into wheels 2 ruby red grapefruit, cut into wheels
1 lime, zested
Instructions: For the orange curd: In a medium saucepot, whisk the egg yolks and granulated sugar together until pale yellow and slightly thickened and the whisk leaves lines behind it. Next, whisk in the orange juice and zest. Set the pot over medium heat and cook, stirring constantly with a rubber spatula, just until the mixture is thick enough to coat the back of a spoon and holds its shape when you drag your finger through it, 8 to 10 minutes. Remove the pot from the heat and stir in the butter until completely combined. Pour the curd into a bowl and let cool to room temperature. If any of the curd got slightly overcooked, put it through a fine-mesh strainer to remove any set egg yolk. Cover the curd with plastic wrap pressed directly to the surface and refrigerate for at least 4 hours. (The curd will hold well for up to 4 days.) For the meringue: Position a rack in the middle of the oven; preheat to 300 degrees F. Line a large rimmed baking sheet with a silicone baking mat. Stir together the cornstarch and lemon juice in a small bowl until the cornstarch completely dissolves. Set aside. Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until the egg whites are frothy. With the machine running, slowly stream in the granulated sugar. Increase the speed to high and whip the egg whites until you see ribbons left in the meringue by the whip attachment. Pour in the cornstarch mixture and whip a few seconds more, until stiff peaks form and the meringue becomes very glossy. Mound the meringue in the middle of the baking mat and spread it into a 10-inch round using a small offset spatula -- the shape needn't be perfect, but make sure to spread the meringue in an even layer. Bake for 10 minutes, then drop the oven temperature down to 200 degrees F. Bake for an additional 45 to 50 minutes. The meringue is done when the top is set and not tacky to the touch, and when a small offset spatula can be slid underneath and come out clean or with very little meringue attached. Turn off the oven, crack the door, and let the meringue sit for an additional 30 minutes. Remove the meringue from the oven; run a large offset spatula around the circumference to release it from the baking mat. Set a serving platter beside the baking sheet and gently slide the meringue onto the platter. Let sit at room temperature until ready to assemble. For the vanilla whipped cream: Combine the cream, confectioners' sugar and vanilla paste in the bowl of a stand mixer fitted with the whip attachment. Beat on high speed until soft peaks form. Refrigerate for up to 30 minutes before serving. To assemble: Spoon the curd into the center of the meringue and spread it in an even layer, leaving a 1-inch border. Spread the whipped cream over the curd. Top decoratively with the clementine and grapefruit wheels. Garnish the entire pavlova with the lime zest and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58596,"Skillet-Fried Oysters 3 tablespoons butter or margarine 3 tablespoons vegetable oil 2 dozen shucked large raw oysters, drained 2 eggs, beaten 3 cups cracker crumbs 3/4 to 1 teaspoon salt 1/4 teaspoon pepper Snipped parsley or paprika Lemon wedges Instructions: Heat the butter and oil in a skillet. Roll the oysters in the egg and crackers crumbs and sprinkle with salt and pepper. Saute the oysters, turning once, until golden brown. Sprinkle the parsley or paprika on top and garnish with lemon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58597,"Coq Au Vin 2 tablespoons good olive oil 4 ounces good bacon or pancetta, diced 1 (3 to 4-pound) chicken, cut in 8ths Kosher salt and freshly ground black pepper 1/2 pound carrots, cut diagonally in 1-inch pieces 1 yellow onion, sliced 1 teaspoon chopped garlic 1/4 cup Cognac or good brandy 1/2 bottle (375 ml) good dry red wine such as Burgundy 1 cup good chicken stock, preferably homemade 10 fresh thyme sprigs 2 tablespoons unsalted butter, at room temperature, divided 1 1/2 tablespoons all-purpose flour 1/2 pound frozen small whole onions 1/2 pound cremini mushrooms, stems removed and thickly sliced Instructions: Preheat the oven to 250 degrees F. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon. Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside. Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove. Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58598,"Almond-Orange Flan for Passover 1 1/4 cups of sugar, divided 1 1/2 cups unsweetened plain almond milk 1/2 cup orange juice 1/2 cup sliced raw almonds 4 large egg yolks 2 large whole eggs 1 teaspoon vanilla extract 1/4 teaspoon kosher salt Zest from 1 large orange
Instructions: Preheat the oven to 350 degrees F. Pour 3/4 cups of sugar into round metal flan mold. Place over medium heat and carefully move the pan frequently, without stirring, until it takes on an amber hue. Off heat, swirl the caramel so that the bottom and sides are lightly covered. The caramel will be very hot. Set aside to cool. Add the remaining 1/2 cup of sugar, almond milk, orange juice, sliced almonds, egg yolks, eggs, vanilla, salt, and zest to a blender and mix on lowest setting until blended. Carefully pour the custard into prepared mold and cover tightly with aluminum foil. Place the prepared mold in a larger roasting pan. Pour enough hot water into the pan so that it comes halfway up the sides of the mold. Place the pan in the oven and bake for 60 to 75 minutes until a knife inserted into the center comes out clean though it may still appear wobbly. Allow to cool completely inside the water bath then refrigerate covered at least 4 hours or overnight. To un-mold the flan, run a thin knife along the side of mold. Gently shake to loosen. Invert a large plate over the flan and quickly invert the mold in one motion. The flan will gently drop onto the plate and the caramel will flow out so allow extra space around the flan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 58599,"Heinz 57 Pulled Pork 1/2 cup Heinz 57? 1/4 cup Lea & Perrins? Worcestershire Sauce 2 Tbsp. Heinz? Yellow Mustard 1/4 cup Firmly packed brown sugar 1/4 cup Tomato paste 1 Medium onion, chopped, or about 2 cups 3-1/2 lb. Boneless pork shoulder blade roast, trimmed and cut into 4 pieces Instructions: In a 5 to 6 qt. slow cooker, mix together Heinz 57® Worcestershire Sauce, Mustard, sugar, tomato paste and onion. Season with salt and pepper if desired. Add pork, turning until well coated. Cover and cook on low heat setting for about 8 hours, or until pork is tender, turning occasionally. To serve, remove pork from slow cooker. Pull pork into shreds using two forks. Return pork to slow cooker and stir until well mixed with sauce. Spoon about 3/4 cup onto your favorite sandwich buns and serve immediately. TIP: If preferred, cook on high heat setting for about 4 hours, or until pork is tender, turning occasionally. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 58600,"Trail Mix Banana Bread Muffins 1 cup all-purpose flour (see Cook's Note) 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 3/4 cup mashed overripe bananas (about 2 large bananas) 1/4 cup plain full-fat Greek yogurt 1/4 cup packed dark brown sugar 1/4 cup granulated sugar 3 tablespoons vegetable oil 1 teaspoon pure vanilla extract 1 large egg 2 cups trail mix, chopped (See Cook\u2019s Note) Instructions: Preheat the oven to 350 degrees F. Line a muffin pan with paper liners. Whisk the flour, baking soda and salt in a medium bowl. Whisk the bananas, yogurt, brown sugar, granulated sugar, oil, vanilla and egg in a large bowl until lightened and smooth. Add the flour mixture to the banana mixture and gently whisk until combined, scraping with a rubber spatula as needed. Fold in 1 cup of the trail mix. Divide the batter evenly into the muffin pan. Top each muffin with a heaping tablespoon of the remaining trail mix. Bake until golden brown and a toothpick inserted comes out clean, 16 to 18 minutes. Allow to cool 5 minutes before removing from pan. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 58601,"Herbed Olive Oil Mashed Potatoes 2 pounds Idaho or Yukon gold potatoes, unpeeled Kosher salt and freshly ground black pepper 1 cup whole milk 1/2 cup olive oil 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh flat-leaf parsley Instructions: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain. Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and olive oil using a fork or potato masher. Stir in the chives, dill, parsley, 2 teaspoons salt and freshly ground pepper to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58602,"Bacon and Scallion Corn Muffins 1 teaspoon hot sauce 8 ounces (about 8 slices) applewood-smoked bacon, cut into 1/3-inch pieces 1 1/3 cups buttermilk, at room temperature 2 large eggs, at room temperature 1 1/3 cups yellow cornmeal (about 7 ounces) 1 1/3 cups all-purpose flour (6 to 6 1/2 ounces) 1/3 cup sugar 1 tablespoon baking powder 3/4 teaspoon fine salt 1/4 teaspoon freshly ground black pepper 1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes 5 large scallions (green onions), chopped Instructions: Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners. In a large nonstick skillet, cook the bacon, over medium heat until crisp and brown. Transfer the bacon to paper towels; drain and cool. In a large bowl, whisk together the buttermilk, hot sauce and eggs. Combine the cornmeal, flour, sugar, baking powder, salt and pepper in a food processor. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal. Pour the dry ingredients over the buttermilk mixture. Scatter the bacon and green onions over the batter. Using a thin, flexible spatula, fold the batter together, scraping up the liquids from the bottom each time and turning the bowl as you fold. Do not over-fold; some dry patches are fine. Using a rounded 1/3 cup of batter for each muffin, fill the paper liners. Bake until puffed and browning at edges, and a tester inserted into the center comes out clean, 18 to 20 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58603,"Smashed Parsnips with Mascarpone Cheese 1 pound parsnips, peeled and cut into 1-inch pieces 2 tablespoons butter 3 tablespoons sugar 1/2 onion, diced 1/2 cup mascarpone 1/4 cup freshly chopped parsley leaves 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper Instructions: Bring a large pot of water to a boil and add the parsnips. Cook until the parsnips are tender, about 10 minutes. Drain. Heat a pot over medium-high heat and add the butter and sugar. Allow to melt together. Add onions and saute until caramelized, 6 minutes. Add parsnips to pot. Turn heat off and add the mascarpone. Stir together and mash, adding parsley, salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58604,"Sauerkraut 5 pounds green cabbage, shredded 3 tablespoons pickling salt 1 tablespoon juniper berries 2 teaspoons caraway seeds 1 quart water, in a sanitized glass jar Instructions: In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, and caraway seeds, using hands or tongs. If using your hands, make sure that they are very clean prior to mixing. Let stand for 10 minutes. Pack cabbage mixture down into a large plastic food container. Top with a lid smaller than the opening of the container and place a glass jar filled with the quart of water on top of the lid. Place in cool area overnight (65 to 70 degrees F). In a day, the cabbage should have given up enough liquid to be completely submerged. The jar serves as a weight to keep the cabbage submerged and away from air. Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling wine]" 58605,"Oysters Rockefeller Sandwich (Po-Boy) 2 sticks (16 tablespoons) unsalted butter 1 1/2 cups diced onions
3 ounces diced garlic 4 ounces anise liqueur, such as Herbsaint 4 cups half-and-half, plus more as needed 4 ounces hot sauce
2 tablespoons granulated garlic
2 tablespoons granulated onion
1 tablespoon ground white pepper
1 tablespoon ground thyme
2 pounds frozen spinach, thawed
2 cups breadcrumbs, plus more if needed 1 1/2 cups grated Parmesan, plus more if needed 3 cups yellow corn flour 1 cup all-purpose flour
1 cup lemon pepper
1 cup Creole seasoning
4 tablespoons unsalted butter 2 tablespoons chopped garlic
1 loaf French bread (about 3 1/2 feet long) Vegetable oil, for frying 1 quart shucked Louisiana oysters
Grated Parmesan, for garnishing Instructions: For the Rockefeller sauce: Melt the butter in a large skillet over medium heat. Add the onions and garlic and bring to golden brown, about 10 minutes. Add the liqueur (CAUTION: Skillet will flame up when using a gas range.) Add the half-and-half, hot sauce, granulated garlic, granulated onion, white pepper and ground thyme. Stir and bring to a simmer. Add the spinach and bring back to a simmer. Turn off the flame and add the breadcrumbs and cheese. Check for consistency. If there's too much liquid, add more breadcrumbs and cheese. If it's too thick, add more half-and-half. For the fry dredge: Whisk together the corn flour, all-purpose flour, Creole seasoning and lemon pepper in a large bowl. For the sandwich: Melt the butter and garlic in a small skillet. Cut the French bread and \paint\ the inside of the bread with the garlic butter. Firmly the press the inside of the bread down on a large skillet or flat-top grill to toast the bread. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Dredge the oysters in the fry dredge and then deep-fry, in batches if necessary, until golden brown and firm to the touch, about 2 minutes. Arrange the oysters on the inside of the bread. Top with Rockefeller sauce and garnish with Parmesan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 58606,"Turkey Cheesesteak with Wisconsin Cheddar 1/4 cup olive oil 1 pound hickory-smoked turkey, thinly sliced and chopped 1/4 pound Wisconsin yellow Cheddar, thinly sliced 4 hot dog buns 2 carrots, small diced 1 red bell pepper, small diced Instructions: Add enough of the oil to coat the bottom of a cast-iron skillet or heavy-bottomed saute pan over medium-high heat. Add the turkey in batches and lightly brown, adding more oil as necessary.
Divide the turkey into 4 even portions in the skillet. Place 2 slices of the Cheddar over each turkey portion. Open the buns and place over the cheese. Let sit until the buns warm up. Place a flat spatula underneath the turkey and flip the sandwich over. Top with the carrots and peppers. Serve to kiddies and make sure they take at least one monster bite of the sandwich with the veggies. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 58607,"Girl with the Mango Dragon Cocktail 2/3 cup frozen mango pieces 2 tablespoons sugar 1 tablespoon heavy cream 4 ounces fresh grapefruit juice 2 ounces coconut vodka, such as Ciroc Coconut Vodka Juice of 1/2 lime 3 dashes orange bitters One 1-inch strip grapefruit peel Instructions: Place the mango, sugar, heavy cream, grapefruit juice, vodka and lime juice into a blender and blend until smooth. Immediately pour out into a martini glass. Using the decorating gel, write your message onto the top of the drink. Light a match and place it next to the drink. Carefully squeeze the grapefruit peel over the flame. ","[Sauvignon Blanc, Moscato, Pinot Grigio, Sparkling Wine]" 58608,"Roasted Vegetable Hoagie 1 10-inch, loaf of French or Italian bread 1 teaspoon dried basil 1 eggplant, sliced 1 zucchini, sliced 1/2 yellow squash, sliced 1 tablespoon olive oil Salt and pepper 1 clove garlic, minced 2 lettuce leaves Fresh mozzarella, sliced 1 tomato Balsamic vinegar Instructions: Preheat oven to 425 degrees. Slice bread and put aside. In large bowl combine eggplant, zucchini, squash, olive oil, salt, pepper, basil and garlic. Place vegetables on a baking sheet covered with foil and bake for 30 minutes. Place lettuce on bread and top with roasted vegetables. Add mozzarella and tomato. Drizzle vinegar over sandwich. Serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Chianti]" 58609,"Spicy Shrimp-Tomato Ceviche 1 1/4 pounds large shrimp 1/2 small red onion, thinly sliced Juice of 3 limes 1 to 2 tablespoons aji amarillo paste (Peruvian yellow pepper paste) 1 teaspoon grated peeled fresh ginger 1/2 clove garlic, grated Kosher salt 1 medium heirloom tomato, chopped 1/2 cup torn fresh cilantro Instructions: Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add the shrimp, cover and steam until just pink, 3 to 4 minutes (they'll finish cooking after you remove them from the heat). Spread out on a plate and refrigerate until cold, about 1 hour. Meanwhile, soak the red onion in ice water for 10 minutes; drain. Whisk the lime juice, pepper paste, ginger, garlic and 1 teaspoon salt in a large bowl until smooth. Peel, devein and roughly chop the shrimp; add to the bowl. Add the red onion, tomato and cilantro and toss. Refrigerate at least 30 minutes and up to 4 hours. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 58610,"Watercress, Cucumber and Feta Sandwiches (Persian Piadine) 2 tablespoons plain fat-free yogurt 1 tablespoon chopped mint, plus 8 mint leaves, torn or roughly chopped 1 teaspoon plus 1/2 tablespoon olive oil 1 heaping cup watercress leaves 4 to 5 basil leaves, torn or roughly chopped 2 dill sprigs, torn or roughly chopped 1 teaspoon snipped chives 2 scallions, cleaned and thinly sliced 1 cucumber, peeled and thinly sliced 2 radishes, thinly sliced 1/3 cup crumbled feta cheese 4 walnut halves, toasted and coarsely chopped
1/2 lemon
Kosher salt and freshly ground black pepper 2 pieces of whole-wheat lavash or other flatbread Instructions: Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
Whisk together the yogurt, chopped mint and 1 teaspoon of the olive oil in a small bowl and set the yogurt dressing aside.
In a large bowl, toss the watercress, torn basil leaves, dill sprigs, chives, scallions, cucumber, radishes, feta cheese and walnuts together with the lemon juice, to taste. Season the salad with salt and pepper.
Lay the lavash on a baking tray and toast bread on the center rack until warmed through, 2 to 3 minutes per side.
To serve, mound the salad on one side of the warm bread and drizzle with the yogurt sauce. Fold the bread over the salad and slice the sandwiches in half on the bias. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 58611,"Roasted Red Pepper and Sun-Dried Tomato Soup 1 ounce sun-dried tomatoes (about 8 pieces, do not used oil-packed variety) 1 small onion, diced 2 tablespoons extra-virgin olive oil 2 cups chicken stock 3 sweet or bell peppers, charred, skinned, and seeded or a 6-ounce jar of prepared roasted red sweet peppers 2 fresh ripe plum tomatoes, cut into eighths Salt and pepper to taste 4 fresh basil leaves for garnish (use purple basil if available) Instructions: Rehydrate the dried tomatoes by soaking them in warm water for 1 hour. Meanwhile, sweat the onion in the olive oil in a 2-quart saucepan over medium heat, uncovered, for 7 to 10 minutes, stirring occasionally. Do not let the onion color. Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at a high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skins. Adjust the seasoning and serve with fresh basil leaves as a garnish. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 58612,"Gateau (Puff-Puff) 1 tablespoon dry instant yeast 1 cup warm water
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon vanilla extract
Sea salt and freshly ground black pepper
1 pound mackerel fillet, skin removed
3 to 4 tablespoons extra-virgin olive oil
1 small onion, diced
1 medium tomato, diced
1 clove garlic, minced
8 cups vegetable oil, for frying
Instructions: Combine the yeast and warm water in a small bowl and let sit until the yeast starts to dissolve, about 5 minutes. Place the flour in a large bowl. Mix the yeast and water mixture into the flour with a wooden spoon until smooth. Stir in the sugar, vanilla extract and 1 teaspoon salt, and then cover with plastic wrap, placing the wrap directly on the dough. Set aside in a warm place and let rise for 1 hour.
Bring 6 cups water to a boil in a large pot over high heat. Reduce the heat to low and add the fish. Poach the fish in the simmering liquid until cooked through, 5 to 7 minutes. Remove the fish from the water and set aside in a medium bowl. When the fish has cooled, use a fork to break apart the fish.
Add 2 tablespoons of the olive oil to a medium skillet over medium heat and saute the onions until translucent, 3 to 5 minutes. Add the tomatoes, garlic, 1 teaspoon salt and a pinch of freshly ground pepper and cook for 5 minutes. Add the fish to the skillet and stir to fully incorporate, adding 1 to 2 tablespoons more olive oil if needed to keep the mixture from becoming dry. Cook for another 3 minutes and then turn off the heat.
Heat 2 inches of vegetable oil (about 8 cups) to 375 degrees F in a wide heavy pot over medium-high heat. Working in batches, carefully add the gateau batter to the oil with a 2-ounce ice cream scoop, turning over frequently until browned, about 2 1/2 minutes per batch. Transfer the gateau to paper towels to drain.
Spoon the mackerel into a serving dish and serve with the gateau.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 58613,"Southwestern Soup 1 pound pork tenderloin, cut into 1-inch pieces 1 cup chopped onion 1 green bell pepper, seeded and chopped 1 jalapeno pepper, seeded and minced 2 cloves garlic, minced 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 5 cups reduced-sodium chicken broth 1 (14-ounce) can diced tomatoes 1 (14-ounce) can pink beans, rinsed and drained 1 cup diced fresh avocado, for garnish 2 tablespoons chopped fresh cilantro leaves, for garnish Lime wedges, for garnish Cornbread, optional Instructions: In the bottom of a slow cooker, combine pork, onion, bell pepper, jalapeno, garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Stir to combine. Add broth, tomatoes and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. When ready to serve, ladle soup into bowls and top with avocado and cilantro. Garnish soup with lime wedges. Serve with cornbread, if desired. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 58614,"Rib-eye Steaks with Grilled Fresh Sage Tomatoes Six 8- to 10-ounce rib-eye steaks 3 shallots, thinly sliced 1 1/2 cups extra-virgin olive oil Salt and pepper 1 large bunch fresh rosemary, leaves chopped 6 large tomatoes, cut into 1/2-inch-thick slices 1 large bunch fresh sage, leaves chopped Instructions: Steaks: Preheat a grill. Mix shallot slices with olive oil. Salt and pepper 1 side of rib-eyes, cook on medium-high grill for 7 minutes. Turn steaks, paint with olive oil mixture and add more salt and pepper. Press rosemary into cooked side and grill another 2 to 3 minutes Tomatoes: Brush olive oil mixture on 1 side of the tomato slices, and sprinkle salt and pepper. Place on medium-high grill, olive oil side down, for 4 to 5 minutes until they have grill marks but are still somewhat firm. Paint uncooked side with olive oil mixture and sprinkle with more salt and pepper. Turn and place minced fresh sage onto cooked side. Grill another 2 to 3 minutes. Place the steaks on a plate and serve with the tomatoes. Sprinkle with more herbs as desired. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 58615,"Shake Shack-Style Burgers 1/3 cup mayonnaise 2 teaspoons ketchup 1 teaspoon yellow mustard 2 dill pickle chips, plus 1 teaspoon brine Pinch of sugar Pinch of cayenne pepper 1 pound ground beef chuck (80% lean) 2 tablespoons unsalted butter 4 potato hamburger buns 1 tablespoon vegetable oil Kosher salt and freshly ground black pepper 4 slices American cheese 8 thin slices plum tomatoes 4 lettuce leaves Instructions: Puree the mayonnaise, ketchup, mustard, pickles and brine, sugar and cayenne in a mini food processor or blender until smooth. Transfer to a small bowl and refrigerate until ready to serve. Form the beef into 4 pucks, about 2 inches wide and 1 1/2 inches thick. Refrigerate 20 to 30 minutes. Melt the butter on a griddle or large skillet over medium heat. Open the buns and place open-side down on the griddle. Cook until lightly toasted, about 2 minutes. Remove to a plate. Wipe off the griddle. Increase the heat to medium high and brush with the vegetable oil. Working in two batches, transfer the patties to the griddle, about 3 inches apart, and press firmly with a large spatula (or two small spatulas) to flatten into very thin patties. Cook, pressing the edges of the patties, about 20 seconds. Season each patty generously with salt and black pepper. Continue cooking until the edges are crisp and the beef is browned, 1 to 1 1/2 more minutes. Flip the patties; season with more salt and black pepper and top each with 1 cheese slice. Continue cooking until the cheese melts around the edges and the burger is cooked through, about 1 more minute. Spread the mayonnaise sauce on the bun tops. Serve the patties on the buns with the tomatoes and lettuce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 58616,"Chuck's Triple-Play Mayonnaise 1/2 cup mayonnaise 1/2 cup sour cream 1/4 cup caramelized onions 1 heaping teaspoon smoked paprika Pinch salt Pinch freshly ground black pepper 1 cup mayonnaise 1 heaping teaspoon grated ginger root Zest and juice of 1/2 lime 1/2 tablespoon jerk spice Small handful chopped scallions Pinch salt 1 cup mayonnaise 1 cup chopped arugula 1 heaping teaspoon Dijon mustard Zest of 1 lemon 2 tablespoons grated horseradish Juice of 1/2 lemon Pinch salt Pinch freshly ground black pepper Instructions: For each kind of mayonnaise, mix all of the ingredients in a mixing bowl. Store in the refrigerator until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58617,"Chocolate Molten Cakes with Raspberry Sauce and Chocolate Truffles 10 tablespoons unsalted butter, plus more for greasing 5 ounces bittersweet or semisweet chocolate, chopped (not unsweetened) 3 large eggs 3 large egg yolks 1 1/2 cups confectioners' sugar 1/2 cup all-purpose flour Raspberry Sauce, recipe follows Vanilla Sweet Cream, recipe follows Chocolate Truffles, recipe follows 2 cups fresh raspberries (about 1/2 pound) or 1 3/4 cups frozen, thawed 1/2 to 3/4 cup confectioners' sugar 1 tablespoon fresh lemon juice 1 cup heavy cream, cold 2 tablespoons confectioners' sugar 1/4 teaspoon pure vanilla extract 2 cups heavy cream 2 1/2 cups finely chopped bittersweet chocolate 2 cups cocoa powder 1 cups walnuts, finely chopped Instructions: Preheat the oven to 450 degrees F. Butter six 3/4-cup souffle dishes or custard cups.
Stir the butter and chocolate in a heavy, medium saucepan over low heat until melted. Cool slightly.
Whisk the eggs and egg yolks in a large bowl to blend. Whisk in the confectioners' sugar, and then the melted chocolate and the flour. Pour the batter into the prepared dishes, dividing equally. Bake the cakes until the sides are set but the center remains soft and runny, about 11 minutes (or up to 14 minutes for batter that was refrigerated).
Run a small knife around the cakes to loosen. Immediately turn the cakes out onto plates. Spoon Raspberry Sauce around the cakes. Top with Vanilla Sweet Cream and Chocolate Truffles. Cook the raspberries, confectioners' sugar and lemon juice over low heat for 10 to 15 minutes, stirring occasionally. Strain through a fine sieve to remove any seeds and chill. In chilled bowl, whisk the cream until it begins to foam and thicken. Add the confectioners' sugar and vanilla and continue to whisk just until soft peaks form. Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure that you have chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once; the shock of the temperature extremes would cause the fat in the chocolate to separate.
Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature.
When the ganache has cooled to the consistency of a thick paste, scrape it into a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch-diameter mounds spaced 1-inch apart on a parchment paper-covered baking sheet. To pipe the mounds, hold the pastry bag at a slight angle and allow the tip to touch the parchment as you begin to pipe. Once you have formed the mound, stop squeezing and lift the tip straight up, leaving a small tail on the top of each mound. You can also use a spoon and drop small mounds of ganache onto the baking sheet. Let the truffles harden in the refrigerator for 15 minutes, until they are hard enough to roll with your hands.
To roll the mound into a ball, place a truffle between both palms, squeeze slightly and roll between your hands. The truffles will look nicer if they are as round as possible.
When all the truffles are rolled into balls, they are ready to be coated. If they have become too soft, place them in the refrigerator for 1 to 2 hours until they are firm enough to coat. Roll in cocoa powder or chopped walnuts, one at a time. ","[Pinot Noir, Barolo, Syrah, Tempranillo]" 58618,"Hairy Daddy Longlegs Cupcakes Chocolate cupcake Canned chocolate icing Chocolate sprinkles (hair) 2 pieces eye-type candy (for example, a liquorice dot candy) Clean scissors Ruler 1 package black string lace licorice (legs) Instructions: Frost the cupcake with chocolate icing and cover with sprinkles. Press the eyes into place. Use scissors to cut 8 (4-inch) pieces of licorice for the legs. Holding all of the legs together in a bunch, bend them in 1/2 and crease. Push the end of each leg into the cupcake.; ","[Merlot, Cabernet Sauvignon, Malbec, Petite Sirah]" 58619,"Hamburger or Sandwich Buns Melted butter, as needed 1 cup milk, heated to lukewarm 3 tablespoons sweet, unsalted butter 1/2 cup warm water 3 tablespoons shortening 2 tablespoons sugar 1 package active dry yeast 1/4 cup warm water Pinch of sugar 2 1/2 teaspoons salt 1 extra large egg, at room temperature 1 extra large egg yolk, at room temperature 5 1/2 cups unbleached allpurpose flour, sifted Cornmeal, preferably medium ground 1 egg white beaten with a teaspoon of water Sesame or Poppy seeds 1 cup minced yellow onion, sauteed in a little vegetable oil with 2 teaspoons poppy seeds and a little freshly ground black pepper Toasted dehydrated onions that have been soaked in hot water for fifteen minutes to swell and soften Instructions: To set up: Brush a 5quart bowl with melted butter and set aside to rise dough. To assemble dough: Heat the milk with the butter and pour it into a large mixing bowl. Add 1/2 cup warm water and the shortening. Add the sugar, salt, egg and yolk. Mix well. Dissolve the yeast in 1/4 cup warm water with a pinch of sugar. When the yeast is dissolved, add it to the mixing bowl, along with enough of the sifted flour to create a dough that is not easily stirred. Turn dough out on to a floured work surface and knead until smooth and elastic, adding only as much flour as needed to keep dough from sticking to your hands and work surface. When correct texture has been reached, place dough into the greased bowl. Cover the bowl with greased plastic wrap and let the dough rise in a warm, draftfree spot for 2 hours.
Note: You will not need all of the flour. Save the remaining flour as your dusting flour when shaping your buns.
To rise dough twice: After 2 hours has elapsed, uncover dough and punch it down several times. Turn over in the bowl. Recover bowl and let rise 1 hour more.
To set up to bake: Line 2 shallow baking sheets with parchment paper and sprinkle paper with cornmeal.
To shape buns: After the second rise has been completed, uncover dough and punch down once more. Turn dough out on to a lightly floured surface. Knead briefly and gently. Divide dough into 10 equal pieces and cover all while you work with one. Shape each piece of dough into a smooth ball by first making it round with your hands. Then pull the dough up, pinching at the top of the dough ball. Keep pulling and pinching up at the top until you have a tight ball. Turn ball on its side on the lightly floured surface. With a pastry cutter, cut ball of dough directly in half through the waist of the ball (not through the pinched end). Take one half and place it on top of the other, meeting the cut sides in the middle. Pinch around the circumference of the circle of dough to seal. Flatten the circle gently, but firmly. Shove the pinched seam gently under the bun as you flatten. Lay the buns on the two prepared baking sheets and cover with kitchen towels. Let rise for 30 minutes. Begin timing the rising period after the last bun has been formed.
If topping buns: If you will be topping the buns before baking, immediately after shaping, brush tops of unrisen buns with 1 egg white mixed with 1 teaspoon water. Sprinkle with sesame or poppy seeds or top with either of the onion toppings listed with the ingredients.
To bake: Preheat the oven to 375 degrees F for the last fifteen minutes of the rise. Meanwhile melt some butter in a small saucepan. After the rise, uncover buns and brush the tops with melted butter (brush over topping, if using).
Bake buns in the center of a preheated 375 F oven until golden, about 25 to 30 minutes. Remove from the oven and brush once more with melted butter. Remove the buns to wire racks to cool thoroughly before slicing and enjoying.
To store: Store cooled buns in a large heavy duty plastic bag. If you want to freeze them, double the bag before placing in the freezer. To thaw, let sit on the counter in its original bags until soft.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58620,"Pan Seared Pistachio Encrusted Scallops over Papaya and Tangerine Risotto with a Triple Pepper Sprout Hash 1 tablespoon olive oil 6 (10/20 or colossal) scallops 1 cup fine and roughly chopped pistachios Salt and freshly ground black pepper Papaya and Tangerine Risotto, recipe follows Triple Pepper Sprout Hash, recipe follows 2 cups vegetable stock 1 cup heavy cream 2 tablespoons butter 1/3 cup diced onion 1 cup arborio rice Pinch diced garlic 1 papaya, peeled and diced 2 tangerines, peeled and diced Salt and freshly ground black pepper Salt and freshly ground black pepper 1 tablespoon oil 1 each red, yellow, and green pepper, cored, seeded, and julienned Salt and freshly ground black pepper Salt and freshly ground black pepper 1/4 cup alfalfa sprout Instructions: In a flat-bottomed saute pan, add the oil and heat. Roll outer edges of the scallops in the crushed pistachios. Sear in a hot pan for 1 minute (will give you a medium rare temperature). Season with salt and pepper, to taste.
Spoon the risotto onto 2 plates. Top with the scallops and then the hash. Serve immediately. Begin by heating the vegetable stock and the cream in a medium size pan, and bring to a boil. In a heavy-bottomed medium saucepan, melt the butter then add the onion. Begin to sweat the onions and add the rice to the pot, stirring constantly to avoid sticking. Add the garlic and sweat. In 4-ounce increments, add the liquid to the rice, stirring constantly to avoid sticking until the liquid is absorbed. Repeat this process until the rice is \al-dente. Add the diced papaya and tangerine. Season it with the salt and pepper, to taste. The risotto should be firm and creamy. In a large skillet, add the oil and saute the peppers. Season with salt and pepper, to taste. Remove from pan, and toss with sprouts. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 58621,"Chili Lime Fish Fry 4 tilapia fillets Kosher salt and freshly ground black pepper 1 cup all-purpose flour 2 eggs, beaten 1 cup bread crumbs 2 limes, zested and juiced 2 tablespoons chili powder, a couple of palmfuls 2 teaspoons garlic powder, 2/3 palmful 2 teaspoons onion powder, 2/3 palmful 2 tablespoons fresh chopped thyme leaves or 2 teaspoons dried 1/4 cup vegetable, canola or safflower oil Instructions: Season the fish with salt and pepper. Arrange 3 shallow dishes. Put the flour in 1 dish and add the eggs to the second dish. Combine the bread crumbs in the third dish and season with 1 tablespoon of lime zest, 2 tablespoons of chili powder, the garlic powder, onion powder and thyme. Coat the fish in the flour, then the egg and then the bread crumbs. Heat the oil, about 1/4 cup, in large skillet over medium to medium-high heat. If your pan is not large enough to fry 4 fillets, in a single layer, heat the oven to 275 degrees F and put a cooling rack on a baking sheet. As you fry the fish, transfer them to the rack in the oven to keep warm. Fry the fish until deeply golden and crispy and transfer to a serving platter. Season with a little extra salt, top with lots of lime juice and serve. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 58622,"Lamb and Fenugreek Dumpling Stew 3 tablespoons vegetable oil 1 pound 5 ounces lamb, cleaned, and cut into small pieces, fat trimmed
1 teaspoon mustard seeds 1 large onion, finely chopped 5 large cloves garlic, peeled 1 (1 1/2-inch) piece fresh ginger, peeled Kosher salt 1 teaspoon sugar 1 tablespoon ground coriander 1 tablespoon ground cumin 1/2 teaspoon ground turmeric 1/4 to 1/2 teaspoon red cl powder 3 tomatoes, blended to a puree in a food processor 8 ounces water 14 ounces coconut milk 1 to 2 teaspoons fresh lemon juice, to taste 1 small sweet potato, peeled and cut into chunks
8 ounces canned chickpeas, drained and rinsed 3 1/2 ounces chapatti flour or wholemeal flour 1 1/2 ounces chickpea flour 2 tablespoons chopped dried fenugreek leaves or 4 tablespoons chopped fresh fenugreek leaves 1 1/2 teaspoons freshly grated ginger 3/4 teaspoon kosher salt 3/4 teaspoon sugar Pinch ground turmeric 1 tablespoon fresh lemon juice 2 tablespoons vegetable oil 1/3 teaspoon baking powder
Handful chopped fresh cilantro leaves 1 1/4 teaspoon garam masala Instructions: For the stew, heat the oil in a nonstick pan over a medium heat. Add the lamb and fry for 3 to 4 minutes, turning occasionally, until the lamb is brown on all sides. Remove the lamb from the pan, and set aside on a warm plate.
Add the mustard seeds to the same pan and fry for 30 seconds, or until the seeds start to pop. Be careful of the popping seeds and splattering oil. Add the onion, and fry for 3 to 4 minutes, or until golden brown. Meanwhile, in a food processor, blend the garlic, and the ginger to a paste, adding a splash of water to bind the mixture. Add the garlic and ginger paste to the fried onions, and continue to cook for 2 to 3 minutes, or until the water has evaporated from the paste and it has turned golden brown. Add the salt to taste, sugar, ground coriander, ground cumin, ground turmeric and red cl powder and cook for a further 20 to 30 seconds.
Add the pureed tomatoes and 3 1/2 ounces of the water, stir well and bring the mixture to a gentle simmer. Simmer for 6 to 8 minutes, stirring well, or until the volume of liquid has completely reduced and the sauce has almost dried out.
For the fenugreek dumplings:
Mix all of the fenugreek dumplings ingredients together in a bowl until well combined, then bring the mixture together to form a semi-soft dough.
Using your hands, roll the dough into 3 sausage shapes, then pinch off 6 pieces from each sausage. Roll the pieces into smooth balls, and set aside.
When the sauce has reduced, add the remaining water, coconut milk, and lemon juice. Continue to simmer the stew for 5 minutes. Add the sweet potato to the stew, and bring it back to a boil. Reduce to a simmer and after 6 minutes, add the dumplings. Cover the pan with a lid and continue to simmer for 6 to 7 minutes, or until the potato is tender.
Add the reserved lamb and the chickpeas to the pan, cover again and cook for another 4 to 5 minutes, or until the lamb is cooked to the desired degree of doneness.
Stir the fresh cilantro and garam masala into the stew, just before serving. ","[Rhone Blends, Pinot Noir, Tempranillo, Garnacha]" 58623,"Broiled Olives with Fennel, Orange and Lavender 2 cups cracked green olives 1 small fennel bulb, halved lengthwise and thinly sliced 1 orange, zested 1 orange, supremed 1 teaspoon dried lavender blossoms, optional 1/4 cup extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F. Put the olives, fennel, orange zest, orange segments, lavender, if using, and olive oil into a large bowl and toss well. Pour the olive mixture onto a baking sheet and place in the oven for 20 minutes. Turn oven to broil and broil olives for 1 to 2 minutes. Remove and transfer to a decorative bowl. Serve immediately. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Riesling]" 58624,"Chicken Karahi 2 to 3 fresh tomatoes, diced 1 teaspoon salt 1/2 teaspoon chili powder 1 green chili, finely chopped 1 teaspoon ground cumin 1 teaspoon turmeric 1 pound chicken, cooked 1 cup water 1 1/2 teaspoons garam masala 1/2 teaspoon dried fenugreek 1/2 green bell pepper, chopped 1 tablespoon finely chopped green coriander 6 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, chopped 1 teaspoon ginger, julienne Instructions: Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat or once the onions are slightly brown. Add the garlic and ginger and cook for a further 1 or 2 minutes. Add the tomatoes, salt, chili powder, green chili, ground cumin and turmeric. Turn up the heat and further cook for another 1 minute then put in the chicken. It is very crucial that spices are mixed within the pan at this point to ensure that the chicken cooks with texture and flavor. Add water after stirring the chicken into the spices. Turn down the heat slightly and stir in the garam masala and fenugreek and cook for a further 5 minutes, also adding in the bell pepper stirring now and again. Serve sprinkled with green coriander. ","[Syrah, Malbec, Tempranillo, Barbera]" 58625,"Sweet and Hot Quick Pickled Green Beans 1 pound green beans, trimmed 2 cups white vinegar
1 tablespoon mustard seeds
1 tablespoon kosher salt
1 tablespoon sugar
1 teaspoon crushed red pepper
2 cloves garlic Instructions: Place the beans in a heatproof container. In a pot, heat the vinegar and 2 cups water to a simmer. Take off the heat and add the mustard seeds, salt, sugar, red pepper and garlic. Whisk until the salt and sugar dissolve. Pour the liquid over the green beans. Let cool, and then cover and place in the refrigerator. Allow the beans to pickle 24 hours before using. Pickled green beans will keep tightly covered in the refrigerator for up to 1 month. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 58626,"Sunday Gravy 2 1/2 to 3 pounds spareribs, separated into ribs, or short ribs 1/3 cup olive oil, plus extra for tossing 2 onions, minced 12 clove garlic, smashed 1 recipe Braciole, recipe follows 1 pound Italian sausage (optional) 4 (28-ounce cans) peeled plum tomatoes, including the liquid 1/4 cup minced fresh oregano leaves; or 2 teaspoons dried, crumbled 1/4 cup minced fresh parsley leaves; or 3 teaspoons dried, crumbled 2 bay leaves 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 recipe Meatballs, recipe follows 1 pound pasta, such as spaghetti, penne, or rigatoni, per 2 cups of sauce 1 1/2 pounds flank steak, cut and pounded into thin slices about 4 inches wide by 6 inches long Salt and freshly ground pepper 1/2 cup freshly grated Parmesan cheese, plus extra for serving 4 cloves garlic, minced Parsley 1 cup cubed stale bread (Italian bread) Milk for soaking the bread 1 pound lean ground beef, such as sirloin 3 cloves garlic, minced 1/2 cup minced fresh parsley leaves 1/2 cup freshly grated Romano cheese 2 large eggs Salt and freshly ground pepper 3 tablespoons olive oil Instructions: In a casserole or stockpot, combine the ribs with enough cold water to cover by 2 inches. Bring to a boil and simmer for 20 minutes. Drain. In a 10-quart casserole set over moderate heat, warm the oil and cook the onions and garlic, stirring frequently, for 5 minutes. Add the ribs, braciole, and sausage and cook until they're browned, 6 to 8 minutes. Add the tomatoes, herbs, and salt and pepper. Bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, for 1 hour. Add the meatballs and cook for 1 to 1 1/2 hours more. The longer the cooking time, the more concentrated the gravy will be. When the gravy is almost done, cook the pasta according to the package directions, until al dente. Drain. Remove all of the meat from the sauce and put on a platter. Pour some of the sauce into a gravy boat to serve on the side. Add the pasta to the remaining sauce and toss with a little oil.
Braciole (Stuffed Meat Rolls): Season the meat on both sides with salt and pepper to taste. In a bowl, combine the 1/2 cup Parmesan, garlic, and parsley. Divide the mixture among the meat slices, spreading it into an even layer, and roll up each slice to enclose the filling. Secure each roll with string or toothpicks. Meatballs: In a small bowl, combine the bread with enough milk to just cover and let the bread soak for 10 minutes. Squeeze dry and chop fine. In a bowl, combine the bread with the meat, garlic, parsley, Romano cheese, eggs, and salt and pepper to taste. Form into 12 to 14 meatballs, about 2 1/2 inches in diameter, and chill until ready to cook. In a large saucepan or casserole set over moderate, heat the oil until hot. Add the meatballs and cook them until they're browned on all sides, 5 to 7 minutes. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 58627,"Drive-In Walnut Burger 1 cup chopped walnuts 3/4 cup canned garbanzo beans, drained 1/3 cup plain dried bread crumbs 1 tablespoon grill seasoning (recommended: McCormick) 1 teaspoon smoked paprika 1/4 teaspoon red pepper flakes 1 tablespoon cider vinegar 1 tablespoons olive oil 1 large egg 4 hamburger buns Lettuce, tomato, avocado Honey mustard Instructions: Set up grill for direct cooking over high heat. Oil grate when ready to start cooking. In a food processor, combine walnuts, garbanzo beans, bread crumbs, grill seasoning, paprika, pepper flakes, oil and vinegar and pulse until coarsely ground. In a small bowl whisk egg, add to food processor and pulse for 10 seconds, just enough to incorporate egg. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties. Place burgers on oiled grill. Cook 4 minutes per side. Serve hot on toasted buns with lettuce, tomato, avocado and honey mustard. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 58628,"Five-Spice Blend 2 teaspoons mixed peppercorns 8 whole star anise 1 teaspoon whole cloves 1 teaspoon fennel seeds 1 teaspoon ground cinnamon Instructions: Toast the peppercorns in a hot pan until they are aromatic, about 1 minute. Put into an electric spice grinder along with the star anise, cloves and fennel seeds and process into a powder. Add the cinnamon and process for a few seconds to combine. Store in an airtight jar. ","[Chardonnay, Riesling, Gewrztraminer]" 58629,"Cranberry Ginger Sticky Buns 6 tablespoons unsalted butter, at room temperature and cut into pieces, plus more for the bowl 1/2 cup whole milk 1 large egg plus 3 large egg yolks 3 cups all-purpose flour, plus more for the surface 1/2 cup dried cranberries, coarsely chopped 1/2 cup granulated sugar One 1/4-ounce package active dry yeast 1 teaspoon kosher salt 4 tablespoons unsalted butter, plus more for the baking dish 1 cup granulated sugar 1/4 cup heavy cream 1 teaspoon kosher salt 1 3/4 cups coarsely chopped nuts (such as walnuts and pecans) 1 3/4 cups coarsely chopped nuts (such as walnuts and pecans)
1/3 cup packed light brown sugar 2 tablespoons ground cinnamon 1/2 teaspoon kosher salt 4 tablespoons unsalted butter, at room temperature 1/4 cup chopped candied ginger Instructions: For the dough: Lightly grease a large bowl and set aside.
In a small pot, bring the milk just to a boil over medium heat. Watch closely to ensure that the milk doesn't boil over. Add it to a small bowl and let it cool to 105 to 110 degrees F. (It should be warm to the touch but not too hot.) Add the whole egg and yolks and stir to combine.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cranberries, granulated sugar, yeast and salt. Add the warm milk mixture and mix just until combined.
Switch to the dough hook and knead the dough on low speed until smooth and elastic, about 6 minutes. Add the butter a piece at a time until completely incorporated. Form the dough into a ball, put it in the prepared bowl and cover with plastic wrap. Leave it in a warm, draft-free spot until it has doubled in size, about 1 hour.
For the topping: Meanwhile, butter a 9-by-13-inch baking dish.
Add 3 tablespoons water to a small saucepan, then add the granulated sugar to the center of the pan. Cook the sugar mixture over medium-high heat, swirling the pan occasionally, until it is a deep amber, 6 to 8 minutes. Whisk in the butter, cream and salt until smooth (be careful, it will sputter). Pour the caramel into the prepared baking dish. Sprinkle the nuts evenly over the top. Set aside.
For the filling: Mix together the brown sugar, cinnamon and salt in a small bowl. Cover with plastic wrap and set aside.
When the dough has doubled, tip it out onto a very lightly floured work surface. Knead it once or twice to expel the air and then roll it into a 16-by-12-inch rectangle.
Spread the butter evenly over the surface and sprinkle with the reserved filling and the ginger. Tightly roll up the dough and pinch the top seam closed. With a serrated knife, cut the roll crosswise into 12 equal pieces. Set them in the dish with the topping, spirals facing upward. Cover loosely with plastic wrap and let them rest until the dough has almost doubled again, about 1 hour. They should look pillowy and all of the rolls will be touching.
Preheat the oven to 375 degrees F.
Uncover the rolls, set a piece of aluminum foil on a lower oven rack to catch any caramel that may drip and bake until deep golden brown and puffed, 25 to 30 minutes. Give the center roll a wiggle--if it's set in place, the buns are ready to come out. If the middle of that center roll feels soft, give them another few minutes. Let cool on a rack for 5 minutes, then carefully cut around the edge with a paring knife and invert the rolls onto a serving plate. Let cool slightly before eating. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 58630,"Sauteed Spinach with Parmesan Cheese 2 bunches spinach 2 tablespoons olive oil 3 to 4 cloves garlic, minced 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 small tomatoes, peeled, seeded, and diced 1/2 cup freshly grated Parmesan cheese Instructions: Thoroughly wash and dry spinach and remove stems. Using half the ingredients and working in batches, heat olive oil in a large skillet over moderate heat. Saute garlic about one minute. Add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes. Add salt, pepper, and tomatoes. Cook an additional minute. Stir in grated Parmesan, remove from heat, taste, and adjust seasonings. Serve immediately. If spinach releases too much water, you can drain mixture in a colander before serving. Taste and adjust seasonings again after draining. ","[Chardonnay, Sauvignon Blanc, Vermentino, Chianti]" 58631,"No-Churn Strawberry Ice Cream 1 pound frozen strawberries, thawed at room temperature for 10 minutes One 14-ounce can sweetened condensed milk 1 teaspoon pure vanilla extract Pinch fine salt 2 cups heavy cream, cold Pretzel: 1 1/2 cups yogurt-covered pretzels, broken-up Donut: 3 jelly donuts, cut into small pieces Balsamic: 2 tablespoons reduced balsamic vinegar (Simmer 1/2 cup vinegar until reduced to 2 tablespoons; let cool. Instructions: For the ice cream: Pulse the strawberries in a food processor until you achieve pea-size chunks. Add the condensed milk, vanilla and salt. Pulse to combine; remove to a medium bowl and set aside. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the strawberry mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 58632,"Healthy Chopped Slaw 1/2 head green cabbage (about 1 pound), shredded on a box grater 1/2 head purple cabbage (about 1 pound), shredded Kosher salt, plus 1 teaspoon 1 carrot, shredded (1 cup) 1/2 teaspoon celery seeds 1/2 cup low-fat mayonnaise 2 tablespoons whole-grain mustard 3 tablespoons dark brown sugar 3 tablespoons pineapple juice 1/2 cup low-fat buttermilk Freshly ground black pepper 1/4 teaspoon cayenne Instructions: Mix the 2 cabbages together in a large colander. Salt cabbage generously and put in the sink to drain for about 1 hour. Rinse cabbage under cold water and pat very dry. Mix the carrot with the cabbage. Toast celery seeds in a dry skillet over medium heat; cool. Whisk the mayonnaise, mustard, brown sugar, pineapple juice, buttermilk, celery seeds, 1 teaspoon salt, pepper, to taste, and cayenne in a large bowl. Add the cabbage, tossing to coat. Serve immediately or refrigerate until needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58633,"Penne-Wise Pumpkin Pasta Salt 1 pound whole-wheat penne 2 tablespoons extra-virgin olive oil 3 shallots, finely chopped 3 to 4 cloves garlic, grated 2 cups chicken stock 1 (15-ounce) can pumpkin puree 1/2 cup cream 1 teaspoon hot sauce, to taste Freshly grated nutmeg, to taste 2 pinches ground cinnamon Salt and black pepper 7 to 8 leaves fresh sage, thinly sliced plus more, for garnish Grated Parmigiano-Reggiano Instructions: Heat water for pasta, salt it and cook penne to al dente. Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 58634,"Red Wine Fries with Cabernet Ketchup 2 pounds russet potatoes, peeled 1 1/2 bottles red wine
1 1/2 tablespoons kosher salt
1 tablespoon sugar
2 pounds russet potatoes, peeled 1 1/2 bottles red wine
1 1/2 tablespoons kosher salt
1 tablespoon sugar
1 cup cabernet or other dry red wine 1 tablespoon grapeskin flour or sumac 2 cups ketchup
Canola oil, for frying
1 cup cabernet or other dry red wine 1 tablespoon grapeskin flour or sumac 2 cups ketchup
Canola oil, for frying
Instructions: For the red wine fries: Combine the potatoes, red wine, salt and sugar in a medium pot and bring to a boil. Par-cook the potatoes for 13 minutes to soften. Immediately turn off the heat. Let the potatoes cool completely in the wine, then strain and pat dry with paper towels. Slice the potatoes into 1/2-by-1/2-by-2 1/2-inch fries. For the cabernet ketchup: Add the cabernet to a small saucepan, bring to a simmer and reduce to 1/4 cup, 10 to 15 minutes. Stir in the grapeskin flour and the ketchup. Remove from the heat and set aside to cool completely. In a heavy-duty pot, preheat 3 inches of canola oil to 250 degrees F. Blanch the potatoes in the preheated oil for 2 minutes. Remove to a paper-towel-lined baking sheet to drain. Raise the oil temperature to 350 degrees F and fry the potatoes a second time until crispy, about 3 minutes. Drain on paper towels and season with salt immediately. Serve the red wine fries with the cabernet ketchup. For the red wine fries: Combine the potatoes, red wine, salt and sugar in a medium pot and bring to a boil. Par-cook the potatoes for 13 minutes to soften. Immediately turn off the heat. Let the potatoes cool completely in the wine, then strain and pat dry with paper towels. Slice the potatoes into 1/2-by-1/2-by-2 1/2-inch fries. For the cabernet ketchup: Add the cabernet to a small saucepan, bring to a simmer and reduce to 1/4 cup, 10 to 15 minutes. Stir in the grapeskin flour and the ketchup. Remove from the heat and set aside to cool completely. In a heavy-duty pot, preheat 3 inches of canola oil to 250 degrees F. Blanch the potatoes in the preheated oil for 2 minutes. Remove to a paper-towel-lined baking sheet to drain. Raise the oil temperature to 350 degrees F and fry the potatoes a second time until crispy, about 3 minutes. Drain on paper towels and season with salt immediately. Serve the red wine fries with the cabernet ketchup. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 58635,"Triple Citrus Buttered Turkey One 12 to 14-pound frozen turkey, thawed 1 lemon 1 lime 1 orange 1 stick unsalted butter, softened Kosher salt and freshly ground black pepper 2 leeks, green parts only Instructions: Preheat the oven to 350 degrees F. Let the turkey sit at room temperature, covered, for 30 minutes to come to temperature before preparing. Zest and juice the lemon, lime and orange. Reserve the juice for another use and set the rinds aside. Mix the butter with the citrus zest and salt and pepper to taste. Rub the seasoned butter all over the turkey, inside and out, as well as under the skin. Put the citrus rinds and leeks into the cavity. Tie up the legs and put the turkey, breast-side up, onto the rack in a roasting pan. Pour 2 cups water into the pan and roast, basting with the pan juices every 15 to 20 minutes. Cook until the internal temperature taken from the thickest part of the thigh is 170 degrees F, 15 to 20 minutes per pound. Remove the turkey from the oven and let it rest for 20 minutes before carving. Reserve about 1 1/2 cups turkey and 1/2 cup of the pan drippings for another use if desired, such as the Round 2 Recipe Thanksgiving Pie. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58636,"Barbecued Turkey Legs 1/3 cup packed light brown sugar 2 tablespoons chili powder 2 tablespoons mustard powder 2 teaspoons garlic powder 1 teaspoon cayenne Kosher salt 8 turkey drumsticks (about 16 pounds total) Vegetable oil, for oiling the grill grates 1 1/2 cups store-bought barbecue sauce Instructions: The day before, make a dry brine: Put 2 wire racks on 2 rimmed baking sheets. Mix together the sugar, chili powder, mustard powder, garlic powder, cayenne and 1/2 cup salt. Pat the turkey drumsticks dry. Put 2 drumsticks in a large shallow bowl and sprinkle generously with the dry brine, rubbing it into every nook and cranny. Transfer to one of the wire racks. Working in batches, sprinkle and rub the remaining drumsticks with the dry brine and transfer to the wire racks. Sprinkle the drumsticks on the racks with any remaining dry brine. Refrigerate, uncovered, for at least 8 hours and preferably up to 24 hours. Preheat the oven to 350 degrees F. Bake the drumsticks, rotating the baking sheets front to back and top to bottom halfway through cooking, until golden brown and an instant-read thermometer measures at least 200 degrees F, about 2 hours. Let cool to room temperature. Transfer the drumsticks to large re-sealable plastic bags. (The turkey can be made ahead up to this point and refrigerated for up to 24 hours.) Preheat a gas grill to medium-low or prepare a charcoal for medium-low indirect heat: bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results). Brush the grill grates with oil. Put the drumsticks on the grill (or indirect side if using charcoal) and cook, turning and basting with the barbecue sauce every 5 minutes, until the drumsticks are deep amber on the outside and heated through, about 15 minutes.
Let cool for 5 minutes, then wrap the exposed bone-end of each drumstick with foil and serve while warm. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 58637,"Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto 1 quart chicken stock 2 tablespoons extra-virgin olive oil, divided, plus some for drizzling 2 tablespoons butter, divided 1 small onion, chopped 2 cloves garlic, chopped 1 cup Arborio rice 1/2 cup white wine 1 cup peas, defrosted 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls 2 tablespoons chopped fresh mint leaves, plus a few sprigs for garnish Handful flat-leaf parsley, chopped 4 loin lamb chops, each 1 1/2 inches thick 1 shallot, thinly sliced 1/2 cup black cherry all fruit preserves (recommended: Polaner brand) 3 tablespoons balsamic vinegar 1/2 teaspoon cracked black pepper, eyeball it in your palm Salt Instructions: Place the stock in a small pot and warm it up over medium low heat. Place an oven rack 8 inches from broiler and preheat broiler to high. Heat 1 tablespoon extra-virgin olive oil 1 turn of the pan, with a tablespoon of butter in a medium skillet over medium to medium high heat. When the pan is hot, add onions and garlic and cook for 2 to 3 minutes the add Arborio and cook a minute more. Add wine and cook it all away, 1 minute. Add a few ladles of warm broth and let that cook off, stirring occasionally. The risotto will take 22 minutes to cook. Add a ladle of broth from time to time until risotto is starchy, creamy and cooked to al dente. Add peas about 2 minutes before serving. Add in cheese, chopped mint and parsley just before serving. When the risotto is half-cooked, 10 minutes from being done, drizzle the chops with extra-virgin olive oil and arrange on a slotted broiler plan. Place chops in oven under hot broiler and cook 8 to 10 minutes for medium rare. Place a tiny pan on the stove over medium heat. Add 1 tablespoon extra-virgin olive oil and shallots to the pan. Cook shallots 2 minutes then add the preserves and whisk them together with balsamic vinegar and black pepper. Heat to a bubble then remove from heat and add remaining pat of butter. Whisk butter into sauce. Season the risotto with salt to taste. Place a generous serving of risotto into shallow dinner plates. Arrange 2 chops on each plate alongside the risotto and drizzle the black cherry pepper glaze over the chops and garnish plates with extra sprigs of mint. ","[Chardonnay, Pinot Noir, Barbera, Tempranillo]

" 58638,"Mini Pumpkin Churros Chocolate-Coffee Dipping Sauce 1 cup heavy cream 8 ounces bittersweet chocolate, coarsely chopped 2 tablespoons coffee liqueur 1/4 teaspoon pure vanilla extract 2 cups all-purpose flour 2 1/2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger, plus more for finishing 1/8 teaspoon freshly grated nutmeg 1/8 teaspoon fine sea salt 3/4 cup pure pumpkin puree 10 tablespoons unsalted butter, cut into pieces 1/2 teaspoon vanilla extract 4 large eggs, at room temperature Vegetable or canola oil, for frying 3/4 cup pure cane granulated sugar, for rolling
Instructions: For the dipping sauce: Bring the cream to a simmer in a small saucepan. Put the chocolate in a medium bowl. Add the hot cream to the bowl with the chocolate and let sit for 1 minute. Gently whisk until smooth. Stir in the coffee liqueur and vanilla extract. Keep warm. For the churros: Whisk together the flour, 1 teaspoon cinnamon, the cloves, 1/4 teaspoon ground ginger, the nutmeg and salt in a large bowl. Bring 1 1/2 cups water, the pumpkin puree, butter and vanilla to a boil in a medium saucepan, whisking constantly. Pour the pumpkin mixture into the bowl with the flour mixture and stir with a wooden spoon until just combined; it will be thick. Continue mixing and add in your eggs, one at a time, until well combined. The dough should be thick and smooth. Place the dough into a pastry bag with a large star tip. Heat 2 inches of canola oil in a high-sided saute pan until it reaches 350 degrees F on a candy or fry thermometer. Pipe the dough directly into the pan in 3-inch pieces, cutting off the pieces with a scissor. Fry until golden and crispy, 4 to 5 minutes. Stir together the sugar and remaining 1 1/2 teaspoons ground cinnamon in a medium shallow bowl. Transfer the churros to a paper-towel-lined baking sheet or plate to drain the oil and immediately toss in the cinnamon-sugar mixture. Dip in the chocolate-coffee dipping sauce to serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]

" 58639,"Stuffing with Golden Raisins and Walnuts Nonstick cooking spray 3/4 cup golden raisins 2 tablespoons canola oil 1 medium onion, chopped 2 celery stalks, chopped Kosher salt and freshly ground black pepper 2 teaspoons poultry seasoning 1 loaf stale bread, cubed 1 cup walnuts, toasted and coarsely chopped 1/4 cup chopped fresh parsley leaves 2 tablespoons chopped fresh sage leaves 2 (14 1/2-ounce) cans chicken broth Instructions: Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray. Place the raisins in a small bowl and cover with 1 cup hot water. Set aside. Heat the oil in a large skillet over medium heat. Add the onions and celery, season with salt, pepper, and poultry seasoning, and cook until softened, 6 to 7 minutes. Drain the raisins, reserving the liquid, and put them into a large bowl with the bread, walnuts, parsley, and sage. Add the cooked onions and celery. Mix everything together, pour over the chicken broth, season with salt and pepper, and mix again. If the mixture seems too dry, add some of the reserved soaking liquid from the raisins. Spoon the stuffing into the prepared baking dish (stuffing can be made ahead to this point, covered, and refrigerated overnight). Bake until the top is golden brown, about 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58640,"Arugula and Roasted Fruit Salad with Panettone Croutons 3 cups 1-inch cubes panettone (about 6 ounces) 1 cup fresh cranberries (thawed if frozen) 1 cup red seedless grapes 2 Bartlett pears, cut into 8ths and cored 2 plums, cut into 8ths and pitted 2 tablespoons butter, melted 2 tablespoons lemon juice, plus 1/4 cup (about 2 lemons total), plus 1/2 lemon, zested 1 tablespoon sugar 1/4 cup orange blossom honey 1/4 cup canola oil 2 tablespoons heavy cream 1 teaspoon salt 1/2 teaspoon pepper 6 ounces arugula greens Instructions: Preheat the oven to 300 degrees F. Place the panettone cubes on a parchment lined baking sheet. Bake until dark golden brown and crispy on the outside, about 45 to 50 minutes. Remove from the oven and set aside. The croutons will continue to crisp up as they cool. Increase the oven temperature to 425 degrees F. Place the fruit in a large mixing bowl and drizzle with melted butter, 2 tablespoons lemon juice, and the sugar. Toss to coat and spread the fruit out in a single layer onto a parchment lined baking sheet. Bake until the pears are tender and the fruit is beginning to brown on the edges, about 25 to 30 minutes. Remove from the oven and set aside. Meanwhile, place the honey, the remaining 1/4 cup lemon juice, canola oil, cream, lemon zest, 1 teaspoon salt, and 1/4 teaspoon pepper in a blender. Run the machine until the ingredients are well blended. Set aside. To assemble the salad place the arugula greens, roasted fruit, and panettone croutons in a large bowl. Add the salad dressing and the remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Riesling]" 58641,"Tomato Bruschetta Valerie Style 3 to 6 fat cloves garlic, chopped as finely as you like 2 large heirloom tomatoes, chopped, with their seeds and juice
2 large heirloom tomatoes, chopped, with their seeds and juice 10 leaves fresh basil, thinly sliced 1 ounce kalamata olives (about 8), pitted and quartered 1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil, plus more for the bread
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 baguette, sliced diagonally into 12 to 16 rounds Instructions: Dump the garlic, tomatoes with their seeds and juice, basil, olives, balsamic vinegar, olive oil and some salt and pepper into a mixing bowl. Stir it up and let it sit until ready to serve. Heat a grill pan over high heat. Brush both sides of the bread slices with some olive oil and grill until grill marks form, about 2 minutes; flip and grill on the other side, another 2 to 3 minutes. Arrange the bread on a serving platter and mound a heaping tablespoon of bruschetta mixture on top of each piece. Put any remaining tomato mixture in a small serving bowl and serve with the bruschetta. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 58642,"Balsamic Strawberries with Ricotta Cream 1 cup part-skim ricotta cheese 2 tablespoons honey 1/2 teaspoon vanilla extract 3 tablespoons balsamic vinegar 2 tablespoons sugar 1 (16-ounce) container strawberries, hulled and quartered 2 tablespoons fresh basil leaves, cut into ribbons Instructions: Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours. In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over medium heat for 2 minutes, stirring occasionally. Allow to cool completely. In a medium bowl, toss the berries with the basil and the balsamic syrup. Divide the cream among 4 cocktail glasses, top with the berry mixture and serve. Excellent source of: Vitamin C, Manganese Good source of: Protein, Vitamin K, Calcium, Phosphorus, Selenium ","[Barolo, Chianti, Tempranillo, Pinot Grigio]" 58643,"Ginger Ice Cream 3 cups heavy cream 1 cup granulated sugar 1 teaspoon vanilla extract One 4-inch piece gingerroot, peeled and coarsely chopped 6 eggs Molasses Cookies, if serving as ice cream sandwiches, optional recipe follows 2 1/2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves Pinch salt 1 1/2 sticks butter, at room temperature 1 cup brown sugar 1 egg 3/4 cup molasses Turbinado sugar, for coating Instructions: In a medium saucepan combine the cream, 1/2 cup of the granulated sugar, vanilla extract and ginger. Bring to a boil, turn off the heat and let sit for 1 hour. In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency. Bring the cream-ginger mixture back to a boil and turn the heat off. Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture and then immediately whisk the egg mixture back into the remaining cream mixture. Chill the mixture over an ice water bath. Churn the chilled mixture in an ice cream machine according to the manufacturer's directions. Serve as is, or to make ice cream sandwiches, place 1 generous scoop of ice cream on the bottom of 1 Molasses Cookie and place another cookie on top. These can be done ahead and frozen. Let warm for 5 to10 minutes before serving. Preheat the oven to 350 degrees F. In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined. Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little. Bake for 9 to 10 minutes. Remove the cookies to a rack to cool.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 58644,"Holla Beef Enchiladas 5 1/2 pounds chuck, trimmed and cut into 2-inch cubes 1/2 tablespoon kosher salt 1 tablespoon freshly cracked black pepper 2 tablespoons canola oil, plus more for frying 2 yellow onions, peeled and sliced in 1-inch rounds 8 cloves garlic, peeled and smashed 1 cup low-sodium beef stock 1/2 cup white vinegar 1/2 cup warm water Enchilada sauce, recipe follows 16 (6-inch) corn tortillas 2 cups grated Cheddar 2 cups grated pepper jack cheese 1/2 cup sliced green onions 1 (6-ounce) can sliced black olives 1 cup sour cream, for garnish 4 cups boiling water 3 ounces dried California cl pods 6 ounces dried guajillo cl pods 2 ounces dried pasilla cl pods 2 tablespoons canola oil 1 yellow onion, peeled and chopped 4 garlic cloves, chopped 1 (28-ounce) can petite diced tomatoes, preferably fire roasted 1 teaspoon dried Mexican oregano 1 teaspoon ground cumin 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/2 teaspoon ground cloves Instructions: Preheat the oven to 350 degrees F. Trim, cut, pat dry and season the beef with salt and pepper. Coat the bottom of a large heavy Dutch oven with oil. Heat the oil, over medium heat, and brown the beef, in batches, being careful to not crowd. Add 1 tablespoon of oil, if needed, to finish the beef. As the beef browns, add it to a bowl and keep warm. Add 1 tablespoon of canola oil to the pot over medium heat and add the onions; cook for 3 to 4 minutes. Add the garlic, cook for 1 minute more, then stir in the stock to deglaze the pan. Add the browned beef, the vinegar and the water and cover tightly. Put the pot in the oven and after 45 minutes, give the beef a stir. Cover and cook for an additional 2 hours and 15 minutes, stirring every 30 to 45 minutes. Remove from oven and let cool for 20 to 30 minutes. Shred with forks, incorporating the onions and garlic. When ready to assemble, put 1/2 cup enchilada sauce in the bottom of a 13 by 9-inch baking pan. Heat a medium saute pan over medium-high heat with just enough enchilada sauce to coat the bottom. Dip the tortillas, 1 at a time, into the sauce, and cook until tender, about 1 minute each. Combine the cheeses in a medium bowl. Remove the enchiladas to a flat surface. Fill each with some of the shredded meat and cheese, (reserve some cheese for the top of the baking pan). Roll and arrange them, seam side down, in the baking pan, packing the enchiladas tightly. Add additional sauce to come 1/3 up the sides of the enchiladas, then sprinkle a line of cheese, lengthwise, down the center of the pan. Garnish with green onions and black olives. Bake until bubbly, about 25 to 30 minutes. Remove from the oven, let sit for 5 minutes and then serve with sour cream. Add the boiling water to a large bowl and add all of the chiles. Let steep in water for 1 hour. Transfer the chiles and the steeping liquid to a blender and puree for 3 to 4 minutes. Remove from the blender and strain through strainer. Heat the oil in heavy saucepan over medium heat. Add the onions and garlic, saute until soft. Stir in the diced tomatoes, strained chiles, oregano, cumin, salt, black pepper and cloves. Cover, lower the heat and simmer for approximately 30 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 58645,"Chicken Curry with Chickpeas 3 cups quick-cooking rice 2 roasted chicken breast halves, about 1 pound 1 (15-ounce) can chick peas, drained 1 cup reserved roasted vegetables from Roasted Vegetable Stew 1 cup yogurt 1 teaspoon curry powder 1 teaspoon ground cumin 1/4 cup chopped fresh cilantro leaves Salt and ground black pepper Instructions: Prepare quick-cooking rice according to package instructions. Reserve 1 cup of cooked rice for later in the week. Cut chicken breasts into 1/2 to 1-inch pieces. Transfer chicken to a medium saucepan. Add chick peas, reserved roasted vegetables, yogurt, curry powder, and cumin and mix well to combine. Set pan over medium-low heat and cook 3 to 5 minutes to heat through. Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Serve alongside rice. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 58646,"Pasta with White Clam Sauce 8 very large chowder clams, each about 8 to 10 ounces 1 little bottled clam juice (if necessary) 1/2 tablespoon olive oil 6 cloves garlic, finely minced 1 1/2 pounds small Manilla clams, washed 1/4 cup very finely chopped parsley 1 pound thin, dried pasta, such as capellini Instructions: Put up 6 quarts of water to boil in a large pot. Open the chowder clams, making sure to catch all the clam juice. Mince the clams and reserve them. Measure the juice; it should come to about 2 cups. If it doesn't, make up the difference with bottled clam juice. Then add 1/2 cup water, making 2 1/2 cups liquid in all. Pour the olive oil into a wide heavy pot over medium heat. Add the minced garlic and saute for 4 to 5 minutes or until the garlic just starts to turn gold. Add a little clam juice to loosen the garlic then add the rest of the 2 1/2 cups. Raise heat. Salt the boiling water lightly and add the capellini, stirring well. Cook until just al dente, about 7 to 8 minutes. Simmer the clam juice in its pot for two minutes. Raise heat and add the Manilla clams. Cover. Within two minutes or so, their shells should swing open; remove the Manilla clams from the pot and place them in a bowl. Turn heat to low under clam juice in pot and add the reserved, raw, minced clams. Cook very gently for 1/2 minute. The pasta should be done at this point. Spill the pasta into a colander and place the cooking pot over a low flame. Return the pasta to the cooking pot. Add 2/3 of the clam juice, plus the liquid that has collected in the bowl of Manilla clams. Add 3 tablespoons of the minced parsley. Stir to blend, about one minute. Divide pasta among 5 to 6 individual pasta bowls and top with the remaining clam juice, the remaining parsley, and the Manilla clams. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 58647,"Vine-ripe Tomato Salad with Queso Fresco, Cilantro, and Serrano 2 large round tomatoes 1 red onion, thinly sliced 1 serrano, thinly sliced 1 tablespoon chopped cilantro leaves 1/4 cup queso fresco 1 teaspoon Mexican oregano 1 tablespoon extra-virgin olive oil 1 tablespoon white wine vinegar Salt and pepper Instructions: Slice tomatoes about 1/4-inch thick and arrange on a plate with the sliced onions. Place the sliced cl alongside the tomatoes and sprinkle the cilantro on top and around the plate. Crumble the queso fresco on top. In a bowl combine the oregano, oil, and vinegar and mix well. Drizzle the vinaigrette on top just before serving. Season with salt and pepper, to taste. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 58648,"Lentil-Stuffed Peppers 4 cups low-sodium vegetable broth 1 cup dried brown or green lentils 3 teaspoons olive oil 1 cup minced white onion 2 garlic cloves, minced 1 cup Israeli couscous 4 red bell peppers 1/2 cup chopped fresh basil, plus more for garnish, optional 1/2 cup crumbled feta, plus more for garnish, optional 1/2 cup chopped fresh parsley 1/4 cup chopped Kalamata olives 2 tablespoons fresh lemon juice Salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Add the vegetable broth and lentils to a medium saucepan and place over medium-high heat. Bring to a boil, then reduce to low and cover. Cook until the lentils are tender, 30 minutes.
Meanwhile, heat 2 teaspoons of olive oil in a separate saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent and tender, 5 minutes. Stir in the couscous and cook, stirring often, until toasted and golden brown, 1 to 2 minutes. Add 2 cups hot water and bring to a boil. Reduce the heat to low, cover and cook until the couscous is tender, about 12 minutes.
Halve the peppers vertically and remove the seeds and membranes. Gently rub the remaining teaspoon olive oil over the peppers and place on a baking sheet. Roast until the peppers are tender, 20 minutes.
Combine the cooked lentils and couscous in a large bowl along with the basil, feta, parsley, Kalamata olives, lemon juice, and salt and pepper to taste.
Divide the couscous mixture into each cooked pepper cavity, and garnish with extra basil and feta, if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 58649,"Maxwell Street Polish Sausage Sandwiches 1 tablespoon vegetable oil 4 links Polish kielbasa (about 1 1/2 pounds), patted dry with a paper towel 1 large onion, thinly sliced Kosher salt and freshly ground pepper 4 poppy seed hot dog buns Yellow mustard, for topping 8 to 12 pickled sport peppers or other pickled peppers Instructions: Preheat the oven to 200 degrees F. Heat the vegetable oil in a heavy-bottomed skillet over medium heat. Add the kielbasa and cook until golden brown, about 5 minutes per side. Set in a baking dish and place in the oven to keep warm. To the same skillet, add the onion and stir to combine with the oil remaining in the pan. Season with salt and pepper and cook over medium-low heat, stirring occasionally, for 30 minutes. Once the onion is golden and soft, set aside. To build the sandwich: Place a sausage on a bun, slather with good yellow mustard and top with an ample amount of caramelized onion and 2 or 3 pickled peppers. Wrap the sandwich in deli paper, parchment paper or foil. Let sit for 5 minutes to get all good and steamed up. ","[Zinfandel, Syrah, Tempranillo, Garnacha]" 58650,"Huevos con Chorizo 2 plum tomatoes, diced 1/2 jalapeno, diced (seeded if desired) 1/2 small red onion, diced 1/2 cup fresh cilantro leaves, roughly chopped (reserve some for garnish)
Juice of 1/2 lime Kosher salt and freshly ground black pepper 2 to 3 tablespoons vegetable oil 1 pound fresh Mexican chorizo, casings removed 1 small white onion, finely chopped 8 large eggs 1 tablespoon unsalted butter Eight 6-inch flour tortillas, warmed, for serving 2 avocados, peeled, pitted and sliced Instructions: For the pico de gallo: Combine the tomatoes, jalapeno, onion, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside. For the eggs: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up the meat into big chunks, until well-browned, about 4 minutes. If the mixture seems dry, add another tablespoon of oil. Add the onion and cook, stirring, until tender (reduce the heat if the onion browns too quickly), about 3 minutes. Turn the heat to medium-low. Beat the eggs in a bowl until frothy. Stir the butter into the skillet. When it has just melted, pour the eggs over the chorizo and stir constantly with a wooden spoon or rubber spatula until they are just set. Garnish with the reserved cilantro and serve with the tortillas, avocado and pico de gallo. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 58651,"Party Poppin' Trail Mix 2 cups popped 94-percent fat-free kettle corn microwave popcorn 1 cup puffed corn cereal 1/2 cup high-fiber bran cereal twigs (recommended: Fiber One Original) 2 ounces chocolate-covered soy nuts 1 ounce freeze-dried fruit (about 1 cup) Instructions: Combine the kettle corn, corn cereal, bran cereal twigs, chocolate-covered soy nuts, and freeze-dried fruit and give 'em a shake. Wasn't that easy? Serve in plastic bags with ribbons, if using. Enjoy! ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 58652,"Pasta e Lenticchie 5 cups water 3/4 cups lentils 2 large cloves garlic, crushed 3 tablespoons extra-virgin olive oil 1 cup chopped canned plum tomatoes, with some juice 2 teaspoons salt 1/4 teaspoon hot red pepper flakes 1/2 pound vermicelli, or small tubular pasta, or pasta mista 2 rounded tablespoons finely cut or snipped parsley Optional: extra-virgin olive oil and hot red pepper flakes or hot pepper oil, for garnish Instructions: In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over medium-high heat, until nearly but not entirely tender, about 20 minutes. Add the garlic, the olive oil, the tomatoes, the salt and the pepper. Reduce the heat, cover and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentils are fully tender. If using capellini, break it into 2 to 4-inch pieces and add them to the lentils. Cook, covered, at a steady simmer, stirring several times and scraping the bottom of the pot when you do. Cook until the pasta is just done, stirring more frequently as it gets closer to the point of being cooked. If using a small tubular pasta or pasta mista, cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils and simmer to finish cooking the pasta. When either pasta is cooked to taste, remove the pot from the heat, stir in the parsley cover the pot, and let stand about 5 minutes before serving. Serve hot, passing hot pepper oil or the best-quality extra-virgin olive oil for drizzling on top. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 58653,"Winning Deviled Ham 1 pound smoked ham, cut into 1-inch cubes 1/2 cup mayonnaise 1/4 cup prepared mustard 1/2 cup chopped onion 2 tablespoons chopped fresh parsley leaves 3 tablespoons maple syrup 2 tablespoons hot sauce (recommended: Tabasco) 1 tablespoon Worcestershire sauce 2 teaspoons paprika 1 teaspoon mustard powder Salt Pepper Instructions: Combine all ingredients in a food processor and blend until smooth. Use as a sandwich filling or spread on crackers for a snack. ","[Chardonnay, Riesling, Merlot, Pinot Grigio]" 58654,"German Chocolate Cake Trifle 1 (18 1/4-ounce) package German Chocolate Cake Mix (3 eggs and 1/2 cup vegetable oil, for the cake) 1 (12-ounce) can evaporated milk 1 1/2 cups sugar 3 eggs 4 tablespoons (1/2 stick) unsalted butter 1 bag sweetened coconut flakes 1 cup chopped walnuts Instructions: Bake the cake according to package instructions using the eggs and vegetable oil for the cake. While the cake is baking, make the caramel sauce. In a saucepan, whisk together the evaporated milk, sugar and eggs. Add the butter and put the pan over medium heat. Cook, stirring constantly, until the mixture thickens and just starts to bubble, about 10 to 12 minutes. Remove from the heat and cool completely. This can be made a day ahead and refrigerated once cooled. Bring to room temperature when you are ready to use it. To assemble the trifle in a large trifle bowl: Cut the cake into 1 1/2-inch cubes. Make a layer in the bottom of the dish with 1/3 of the cubes. Drizzle with some of the caramel sauce, enough to moisten the cake but not cover it completely. Sprinkle with 1/3 of the coconut and 1/3 of the nuts. Repeat twice more adding a little extra drizzle of caramel over the final coconut and nuts. (Any extra caramel sauce can be used as a topping for ice cream or pound cake.) Serve immediately or refrigerate until you are ready to serve. Cook's Note: the trifle can also be assembled in individual wine glasses or large tumblers. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 58655,"Fresh Mozzarella BLT with Pesto 1 4-inch piece baguette 2 slices low-sodium applewood-smoked bacon 1 1/2 teaspoons store-bought pesto 1 1/2 teaspoons low-fat mayonnaise 1 spear romaine lettuce 2 thick slices heirloom tomato 1 thick slice fresh mozzarella Kosher salt and freshly ground pepper Instructions: Slice the baguette open, leaving one side attached to form a hinge. Cook the bacon in a skillet over low heat until crispy; drain on paper towels. Combine the pesto with the mayonnaise and smear on the bottom part of the bread. Layer the romaine on the bread, then the tomato, bacon and mozzarella. Season with salt and pepper; close the sandwich and wrap in parchment paper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 58656,"Crisp Sea Bass with Braised Endive and Aged Balsamic Vinegar 4 (7-ounce) sea bass fillets Sea salt and freshly ground pepper, to taste 1 egg 3 tablespoons heavy cream 4 tablespoons panko bread crumbs (or your favorite cereal) 5 tablespoons vegetable oil A few sprigs of thyme 6 Belgium endives (split into sixths) Spice mix, recipe follows Aged balsamic vinegar, to taste 2 tablespoons chives (thinly sliced) plus extra for garnish 1/4 teaspoon ground ginger 1/4 teaspoon ground coriander seed 1/4 teaspoon ground cinnamon 1 tablespoon granulated sugar 1/4 teaspoon ground star anise 1/4 teaspoon cayenne pepper Sea salt, to taste White pepper (ground to taste) Instructions: Season the fish to taste with salt and pepper. Combine egg and cream to make an egg wash. Brush 1 side of the fillets with egg wash, then cover the egg wash side of fillets with bread crumb or cereal, and press down firmly. In a hot saute pan add 3 tablespoons oil. Place the fillets into the pan breaded side down. Cook for 2 minutes. Turn fillets over add the thyme and cook for approximately 2 minutes more, or until fillets are cooked, remove from pan. Meanwhile place 2 tablespoons oil into a hot pan, when the oil starts to smoke, add the endive. Toss the endive. Add the spice mix and the chives. Cook for 1 minute then remove from the heat. Place the endive in the center of 4 plates. Place the fish on top of the endive. Drizzle the chive oil around then the balsamic vinegar. Garnish with chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58657,"Buttermilk Mashed Potatoes 3 large russet potatoes, peeled, halved, and cut into chunks 1 teaspoon salt, plus extra for cooking water 3 tablespoons butter 2/3 cup buttermilk, warmed 2 green onions, finely chopped Freshly ground black pepper Instructions: Place the potatoes in a saucepan and cover with cold water. Add salt and bring to a boil, then cook until the potatoes fall off a fork when pierced, about 20 minutes. Drain the potatoes, reserving about a 1/2 cup of the cooking liquid. Using a potato ricer or sieve and rubber spatula, gently press the potatoes over a large bowl. Mix in the butter, salt, buttermilk, and green onions and stir to blend. Add a tablespoon or 2 of cooking liquid if necessary to obtain desired consistency. Salt and pepper liberally and serve. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 58658,"Roman Spring Vegetable Casserole with Artichokes, Peas, Fava Beans, and Romaine Lettuce or ala Vignarola 1/2 lemon 4 to 5 medium globe artichokes 2 pounds young fava beans in their pods, about 2 cups shelled 1 large head of romaine lettuce 2 to 3 fresh spring onions or 2 cups very thinly sliced medium white onions 1/2 cup extra virgin olive oil Salt 2 pounds fresh, young peas in their pods, about 2 cups shelled Instructions: Squeeze the juice of 1/2 lemon into a bowl of cold water. Prepare the artichokes by trimming away all the tough, inedible portions. Cut the trimmed artichokes lengthwise into wedges about 1/2-inch thick. Drop the wedges into the bowl containing the water and lemon juice. If any shelled fava bean is more than 1-inch in length, cut away the thick green skin that sheaths it. Detach the leaves from the lettuce head, discarding any bruised, wilted, or discolored ones. Soak the leaves in two or three changes of water, drain, and shred them fine. You should have approximately 4 cups, but a bit more or less won=t matter too much. If using fresh spring onions, cut off all the green tops and the root ends, then slice them very thin. Choose a saucepan that can subsequently accommodate all the ingredients. Put in the sliced onions, the olive oil, and a large pinch of salt, and turn on the heat to low. Cook the onions, turning them over from time to time, until they have become completely wilted. Drain the artichokes, rinse them in cold water, and put them in the pot, together with the shelled peas, fava beans, and shredded romaine lettuce. Sprinkle liberally with salt and turn over all ingredients several times to coat them well. Put a lid on the pot and cook, always at low heat, turning the contents of the pot over from time to time, until the artichokes, peas, and beans are tender. It may take up to 2 hours, depending on the freshness and youth of the vegetables. Add 1/3 cup water whenever the cooking juices appear to be insufficient to keep the vegetables from sticking to the pot. You should need no more than 2 cups of water all together. Taste and correct for salt, and serve warm, but not piping hot, from a shallow bowl or deep platter. Ahead of time note: You may cook the dish 2 or 3 days in advance, refrigerating it in an airtight container. Reheat gently but thoroughly before serving, adding a tablespoon or two of water if necessary. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 58659,"Neely's Maple Glazed Donuts Vegetable oil, for frying 3 3/4 cups all-purpose flour 1 1/4 cups sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1 teaspoon salt 2 large eggs, lightly beaten 1 egg yolk 1/3 cup buttermilk 3/4 cup canned pumpkin puree 3 tablespoons melted salted butter 1/2 teaspoon almond extract Cinnamon sugar Maple Syrup Glaze, recipe follows 3 cups confectioners' sugar 1/4 teaspoon maple extract 1/2 cup milk Instructions: Preheat oil in a large Dutch oven to 375 degrees F. Whisk dry ingredients together in a large bowl. Whisk eggs, yolk, buttermilk, pumpkin puree, melted butter and almond extract together in another large bowl until smooth. Add the wet ingredients to the dry and thoroughly mix together using a wooden spoon. The dough will be very sticky. Dust your countertop and hands with flour. Using your hands pat out dough to 1/2-inch thickness. Dip a 3-inch round cutter in flour and cut out donuts. Cut out center of donuts with 3/4-inch cutter. Gather scraps and re-roll. Continue cutting out donuts. Fry donuts, in hot oil, until golden brown and crisp, approximately 1 minute per side. Drain on wire rack over sheet tray to cool. Once cool, dust with cinnamon sugar, if desired, or dip tops of the donuts into the Maple Syrup Glaze. Also, a butter knife can be used to spread on the glaze. In a small bowl, combine confectioners' sugar, maple extract and milk; stir well. Add additional milk, if needed, to reach desired consistency. Drizzle over donuts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 58660,"Bengal Tiger Pizza 20 rounded cups high-gluten flour 5 ounces slow-rise yeast 1-ounce salt 1 to 2 tablespoons olive oil 8 ounces fresh basil, leaves only 1/4 cup fresh cilantro, leaves only 4 cloves garlic Salt and freshly ground black pepper Olive oil, for blending About 2 cups shredded mozzarella pizza cheese About 2 cups shredded provolone pizza cheese 2 cups cooked tandoori chicken 1 cup real crabmeat One 4-inch piece hearts of palm, thinly sliced 1/4 cup finely chopped fresh cilantro leaves Instructions: For the dough: Mix the flour, yeast, salt and 2 cups of body temperature water until well combined, 3 to 4 minutes. Add the Olive Oil and roll it into the dough. Place the dough in a pot, cover loosely with plastic and refrigerate for 8 hours. Remove the dough from the pot and roll into 18-ounce balls, place on a tray and let rise 6 to 8 more hours.
For the green sauce: Blend the basil, cilantro, garlic, salt and pepper in a blender, slowly adding enough Olive Oil so the consistency becomes slightly thinner than peanut butter.
For the pizza: Preheat the oven to 550 degrees F. Roll and toss 1 ball of dough until it's 18-to-20 inches around. Reserve the remaining dough for another use or for other pizzas. Place the round on a pizza pan and cover with the green sauce; keep any leftovers in the refrigerator for up to 3 days. Top with a blend of mozzarella and provolone pizza cheese. Add the tandoori chicken, real crabmeat and hearts of palm. Bake until the crust is golden brown, about 15 minutes. Remove from oven and top with the fresh cilantro.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 58661,"Diablo Pumpkin Seed Brittle 1 1/2 cups shelled pumpkin seeds Butter, for greasing pan, or nonstick cooking spray 2 cups sugar 1 cup light corn syrup 1/2 cup water 2 teaspoons chili powder 1/4 teaspoon cayenne pepper 1 teaspoon vanilla extract Instructions: Preheat the oven to 400 degrees F. Put the pumpkin seeds onto a baking sheet and place it in the top half of the oven for 20 to 25 minutes, or until the seeds start to brown slightly. Remove and set aside. Grease a second baking sheet with a small amount of butter, or spray with nonstick spray, and set aside. Combine the sugar, corn syrup and water in a large saucepan and place over medium-high heat. Bring to a boil and stir with a wooden spoon until the sugar dissolves. Clip the candy thermometer to the side of the saucepan and let the mixture boil until the thermometer reads 260 degrees (the hard-ball stage), about 10 minutes. Add the roasted pumpkin seeds, chili powder and cayenne and stir well. Let the thermometer come up to 300 degrees F (the hard-crack stage), and then remove the pan from the heat, stir in the vanilla and pour the brittle onto the greased baking sheet. Spread out with the wooden spoon and set aside to cool. When completely cool, break the brittle into small pieces. Store in an airtight container with waxed paper between the layers. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 58662,"Onion Strings 2 large onions 2 cups buttermilk 2 cups all-purpose flour 1 scant tablespoon salt Plenty of black pepper 1/4 to 1/2 tablespoon cayenne pepper Canola oil, for frying Instructions: Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
In a bowl, combine the flour, salt, black pepper and cayenne, and set aside.
Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.
Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.
Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up, and watch them! They'll be ready to remove from the oil in no time flat.
When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate.
Repeat with the remaining onion slices and serve immediately.
Pile these on top of a juicy grilled hamburger - to die for! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 58663,"Roasted Capon with Quinoa-Olive Stuffing 2 tablespoons extra-virgin olive oil 1 large onion, chopped 1 large fennel bulb, cut into 1/2-inch chunks, plus 2 tablespoons chopped fronds Kosher salt 1 teaspoon ground coriander 1 teaspoon ground cumin 1 cup quinoa, rinsed well 1 1/2 cups low-sodium chicken broth 1 bunch scallions, chopped 1/2 cup coarsely chopped dried apricots 1/2 cup coarsely chopped toasted pistachios 1/2 cup coarsely chopped pitted green olives 3 tablespoons chopped fresh parsley Grated zest and juice of 1 orange Freshly ground pepper 1 (8-pound) capon or large roasting chicken, rinsed and patted dry Kosher salt 2 tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons ground cumin 1 1/4 teaspoons sweet paprika Instructions: Preheat the oven to 450 degrees F. Make the stuffing: Heat the olive oil in a wide saucepan over medium heat. Add the onion, fennel chunks and 3/4 teaspoon salt and cook until slightly soft, about 7 minutes. Add the coriander and cumin and cook for 1 minute. Stir in the quinoa and broth and bring to a simmer; cover and cook over low heat until the quinoa is tender, 10 to 12 minutes. Let cool slightly, then add the scallions, dried apricots, pistachios, olives, parsley, orange zest and juice, fennel fronds, 1/2 teaspoon salt, and pepper to taste. Toss to combine. Prepare the capon: Season the inside of the bird with salt. Fill the cavity with the quinoa stuffing and tie the legs together. Place any extra stuffing in a small oiled baking dish, cover with foil and set aside. Brush the capon with 2 tablespoons olive oil. Mix the coriander, cumin and paprika in a small bowl. Rub the spice mixture over the capon and season with salt. Pour 1 cup water in the bottom of a large roasting pan; place a rack in the pan. Place the capon on the rack, breast-side down, and roast about 30 minutes. Turn the bird breast-side up, reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the thigh registers 165, 1 hour 15 minutes to 1 hour 30 minutes. Place the dish of extra stuffing in the oven about 15 minutes before the capon is done and cook 20 to 30 minutes. Let the capon rest about 15 minutes before carving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 58664,"Boy Scout Bars 2 1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 2 sticks butter, softened 3/4 cups white sugar 3/4 cups brown sugar 2 eggs 1 teaspoon vanilla 12 ounces chocolate or butterscotch chips 1 can sweetened condensed milk 1 cup coconut flakes Instructions: Preheat oven to 375 degrees. Combine flour, baking soda and salt. In a large bowl beat butter with sugars. Add eggs and vanilla and mix well. Gradually beat in dry ingredients. Fold in chips. Pour batter into a greased 9 1/2x113-inch baking pan. In a small bowl mix condensed milk with coconut. Pour coconut topping over batter and smooth evenly. Bake for 25 minutes. Cool and cut into bars. ","[Chardonnay, Merlot, Cabernet Sauvignon, Port]" 58665,"Flourless Chocolate Brownie One 15-ounce can black beans, drained and rinsed 3/4 cup milk chocolate chips
1/2 cup maple syrup
1/3 cup olive oil, plus more for greasing the pan 1/2 cup unsweetened cocoa powder
1 1/2 teaspoons almond extract
3 large eggs
2 cups puffed rice cereal
1 cup slivered almonds 1 cup puffed rice cereal
1/4 cup maple syrup
2 tablespoons maple sugar
1 1/2 pounds mascarpone 1/2 cup almond butter
1/4 cup maple syrup
Instructions: For the brownie batter: Preheat the oven to 350 degrees F. Combine the black beans, chocolate chips, maple syrup, olive oil, cocoa powder, almond extract and eggs in a mixing bowl. Mix until smooth. Fold in the puffed rice cereal. Spoon the batter into individual baking molds or an 8-by-8-inch greased baking pan. Bake for 15 to 20 minutes. Transfer to cooling rack to cool completely. For the maple-almond puffed rice granola: Combine the almonds, rice cereal and maple sugar together in a bowl. Spread the mixture evenly on a baking sheet lined with parchment paper or a silicone baking mat. Bake at 350 degrees F for 5 to 7 minutes. Remove from the oven and sprinkle with the maple sugar while hot. Let cool, then break apart with a wooden spoon if necessary. For the maple-almond mascarpone frosting: Combine the mascarpone, almond butter and maple syrup in a stand mixer fitted with the whisk attachement. Whip until well combined. Frost the cooled brownie and top with puffed rice granola ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 58666,"Open Hearth Grilled Fish 1 (3 to 4-pound) large mouth bass 1/4 cup olive oil Salt and cracked pepper Louisiana hot sauce
1/4 cup thyme leaves, chopped 1/4 cup basil, chopped 1/4 cup tarragon, chopped 1/4 cup dill, chopped 1 bunch whole mixed herbs Instructions: Have the local lumber company cut a piece of oak, pecan, or cedar 8 inches wide and 20 inches long. Be sure to measure your hearth height and width before cutting the plank. Oil the plank thoroughly with olive oil, rubbing well into the pores of the wood. Preheat the oven to 200 degrees F. To season the wood, place in preheated oven for 30 minutes. Remove and allow to cool. Build a roaring fire in your fireplace using 4 to 5 pieces of firewood in order to achieve a large coal bed. Remember that you cook on reflective heat in a fireplace, not the fire itself, so coals are important. Once a coal bed has been established, keep 1 log burning on the back of the fireplace to sustain the coals. Completely scale the fish, leaving the head and tail intact. Remove the gills and rinse the inside cavity. Using a sharp paring knife, cut 3 slits on each side of the fish to the bone. These slits will be used for seasoning and to ensure proper cooking. Rub the fish with olive oil and season inside and out with salt, pepper, and hot sauce. Place chopped herbs in a small mixing bowl and blend thoroughly. Rub herb mixture in each of the 6 slits and on the outside of the fish. Fill the belly cavity with whole mixed herbs. Using heavy butcher's twine, tie the fish to the board in a criss-cross fashion and tie a knot underneath the board to secure it. The twine will guarantee that the fish stays in place and flat against the board during the baking process. Using a fireplace shovel, remove the hot coals from the right or left side of the fireplace approximately 1 foot from the edge. Place the fish head-side up against the side of the fireplace. Be careful that the plank does not get near an open flame, as the board will ignite. Turn the fish every 30 minutes, first head up and then tail up. The fish will need to cook about 1 hour, depending on heat. Test the flesh for doneness with a kitchen fork. The underside of the fish will cook at the same rate since the plank is picking up the heat of the hearth. Remove from fireplace and serve on the plank for a unique presentation. Cooking Instructions for a Conventional Oven: Preheat oven to 275 degrees F. Cure the plank as described above and then follow seasoning instructions for fish. Place the fish lengthwise on the hot plank and place on a cookie sheet to catch any drippings that may run off during cooking. Bake on the center rack of the oven for approximately 20 minutes, or until fish is flaky. There is no need to turn the fish during the cooking process. Remove and serve on the plank for a unique presentation. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58667,"Sweet Potato Tot Casserole 2 tablespoons extra-virgin olive oil 1 pound ground beef 2 cups peeled, diced butternut squash 1 medium onion, chopped 1 orange bell pepper, chopped 2 cloves garlic, finely chopped 2 tablespoons tomato paste 2 teaspoons chili powder 1 teaspoon ground cumin Kosher salt One 8-ounce can tomato sauce 1 cup low-sodium beef stock One 15.5-ounce can black beans, rinsed and drained 2 tablespoons cider vinegar 2 cups shredded yellow Cheddar 1 1/2 pounds frozen sweet potato tots Instructions: Preheat the oven to 425 degrees F. Heat the oil in a large skillet over medium heat. Crumble in the beef and cook, breaking up the meat with a wooden spoon, until no longer pink and begins to brown, about 4 minutes. Add the squash, onion and bell pepper and cook, stirring occasionally, until the onion begins to wilt, about 4 minutes. Make a space in the center of the skillet and add the garlic, tomato paste, chili powder, cumin and 1 teaspoon salt. Cook, stirring occasionally, until sizzling, about 1 minute, then stir into the beef and vegetables. Add the tomato sauce, stock and 1/2 cup water. Bring to a simmer then stir in the black beans and vinegar. Simmer, stirring often, until slightly thickened, 3 to 4 minutes. Transfer to a 9-by-13-inch baking dish. Sprinkle with 1 cup of the Cheddar. Arrange the tots in neat rows on top, spacing them apart so they can crisp. Bake until the tots are crisp on top, about 25 minutes. Sprinkle with the remaining 1 cup Cheddar. Bake until the cheese is melted and the filling is bubbly, 10 to 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58668,"Arroz Con Pollo 4 pieces chicken thighs, bone-in, skin on 4 chicken drumsticks Salt and freshly ground black pepper Paprika or smoked sweet paprika 2 tablespoons extra-virgin olive oil 1 tablespoon butter 1/2 cup 2-inch pieces vermicelli pasta Generous pinch saffron threads 2 cups chicken stock 5 ounces thick-cut speck, smoky ham or Serrano ham, diced 1 large onion or 2 medium onions, chopped 2 to 3 ribs celery, chopped 2 bell peppers, 1 red and 1 green 2 cl peppers, red or green, seeded and finely chopped 3 to 4 cloves garlic, chopped 1 bay leaf 1 large ripe heirloom or organic beefsteak tomato, cored and chopped 1 slightly mounded cup long grain rice Instructions: Season the chicken liberally with salt, pepper, and paprika, add to a pre-heated large, shallow pot with 1 tablespoon extra-virgin olive oil. Once browned, remove the chicken to a plate and drain off the fat. Add butter to the pot and melt. Brown the pasta 2 minutes or until golden, remove to plate and reserve. Place the saffron and chicken stock in a small pot and warm it up to steep the saffron threads. Once the pasta is browned and has been removed from the pot, add the remaining tablespoon extra-virgin olive oil, a turn of the pan, and brown the ham, about 2 minutes. Add the onions, celery, bell peppers, hot peppers, garlic and bay leaf to the pan. Cook 5 to 6 minutes to soften up a bit, then add the tomatoes, rice. Stir in the pasta and warm saffron stock. Add the chicken and cover the pot, cook 18 minutes, until rice is tender. Serve or cool completely and store for make-ahead meal. Preheat the oven to 375 degrees F. Heat the dish in the oven until heated through. To reheat: Add 1/2 cup stock or water, sprinkled around the pan. If made-ahead and reheated, the rice will become crunchy on top and at the edges, but this can be a plus in the texture of the dish. ","[Chardonnay, Rioja, Barbera, Garnacha]

" 58669,"Herby Provencal Baked Pasta with Sopressata 2 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced Pinch of crushed red pepper flakes One 28-ounce can whole plum tomatoes, crushed by hand One 15-ounce can whole plum tomatoes, crushed by hand 4 large sprigs fresh basil, plus 1 cup chopped fresh basil 1 cup chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper 1 pound dried rigatoni 10 ounces frozen artichoke hearts, thawed 1 cup sliced jarred roasted red peppers 1/2 cup halved and thinly sliced sopressata 1/4 cup pitted nicoise or Kalamata olives, coarsely chopped 3 cups shredded mozzarella 1 cup grated Parmesan or ricotta salata Instructions: Preheat the oven 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 tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper. Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl. Add the tomato sauce, artichokes, red peppers, sopressata, olives, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with parsley. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 58670,"Gingerbread Man Mug Mates 2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 tablespoon ground ginger 1 teaspoon ground cinnamon
1/2 teaspoon baking soda 1/4 teaspoon ground allspice 1/4 teaspoon fine salt 1/2 stick (4 tablespoons) unsalted butter cut into 1-inch pieces, at room temperature 1/2 cup granulated sugar 1/4 cup molasses 1 teaspoon vanilla extract 1 large egg Nonstick cooking spray 8 ounces (about 1 2/3 cups) confectioners' sugar 1/4 cup meringue powder Red, green and black food coloring
24 mini candy canes
Instructions: For the gingerbread people: Whisk together the flour, ginger, cinnamon, baking soda, allspice and salt in a medium bowl until well blended. Beat together the butter and granulated sugar in a large bowl with an electric mixer starting on low and increasing speed, scraping the sides of the bowl down as needed, until pale and fluffy, about 3 minutes. Beat in the molasses and vanilla until combined, then beat in the egg. (The mixture will look curdled.) Turn to low speed and beat in the flour mixture, a little at a time, until the mixture comes together, then increase speed and beat until all the ingredients are well incorporated and you have a sticky dough. Divide the dough in half, flatten into 2 discs and wrap each in plastic wrap. Refrigerate at least 2 hours and up to overnight. Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Keeping the other disc refrigerated, roll 1 disc on a well-floured surface to a thickness of just over 1/8-inch, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking. (If the dough looks crackly or breaks apart, press it back together from the outside-edge in.) Dust off the excess flour. Cut out gingerbread people using a 3-inch gingerbread cookie cutter, cutting as close together on the dough as possible. Pull away the extra dough around each cookie and use a small spatula to transfer the cookies to the prepared baking sheets about 1/2 inch apart, placed in 3 rows of 4. Gather together the scraps, leaving behind the excess flour, then knead them a few times to form a smooth dough again. Reroll them in the same way. If the dough gets too sticky, put it back in the refrigerator, wrapped in plastic, for a few minutes. (If there are any pieces of dough stuck to the work surface, scrape them away with a spatula, flour the surface again and then continue to roll the dough.) Freeze the cookies on the baking sheets to firm them, about 5 minutes.
While the cookies chill, roll the dough scraps together into a long 1/4-inch rope and cut into 1-inch pieces. Remove the chilled cookies from the freezer and extend the left arm of each man with the 1-inch dough pieces by pressing the dough piece onto the tip of each person's arm. (This will reinforce them and double their length.) Make sure the gingerbread people are lined up evenly.
Wrap eight 12-inch-long and 1/4-inch-diameter wooden dowels tightly with foil (keep them smooth), then spray them liberally with cooking spray. Line up 4 gingerbread people head-to-toe and wrap their left arms around the dowel, so that 4 people can hold one dowel at a time with 1/4 inch of space in between them. Repeat with the remaining groups of 4 and chill the cookies on the baking sheet in the freezer for 15 minutes. Repeat with the second disc of dough on the second baking sheet.
Bake the cookies, rotating and switching the position of the baking sheets halfway through, until they are slightly firm to the touch but not browned, 12 to 15 minutes.
Cool the cookies 5 minutes on the baking sheets, then transfer to a rack and give the dowels a gentle twist to loosen them. Let the cookies cool completely, then slowly slide the cookies off the dowels one at a time, being careful not to break their arms. (The cookies will continue to firm as they cool.)
For the icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 4 tablespoons water and beat with a hand mixer on low speed until the frosting thickens and becomes pure white. Separate the icing into bowls and color as desired.
Put the icing into piping bags or resealable plastic bags and snip the corners to the desired size. Use the icing to decorate the cookies, then allow to dry, about 1 hour.
Carefully slide the candy canes in place, with the hook facing behind each head, and pipe a small amount of icing in the holes to lock them in place. Rest on the edge of a cookie sheet with the hooks hanging off to set, about 1 hour. Hang cookies on a mug or glass filled with your favorite holiday beverage.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58671,"Make-Ahead Whipped Cream 2 cups heavy cream 1/3 cup light corn syrup 1/2 teaspoon pure vanilla extract Instructions: Whip the cream, corn syrup and vanilla together with an electric mixer on medium-high speed until medium peaks form. Transfer to a shallow baking dish or pie pan and spread out into an even layer. Wrap well with plastic wrap, label and date and freeze for up to 2 weeks. To thaw: Remove from the freezer and let thaw in the refrigerator for 1 day before serving, or let sit at room temperature until thawed, about 1 hour. ","[Chardonnay, Moscato, Riesling]" 58672,"Seared Scallops with Dragon Fruit Salsa 1 dragon fruit, finely diced 2 tablespoons chopped chives 1 tablespoon lemon juice 8 large scallops 1 tablespoon olive oil Salt and pepper Instructions: Put the dragon fruit in the fridge for a few hours and allow it to get very cold. This will allow you to dice it finely. Season the scallops with salt and pepper. Heat the olive oil in a skillet on medium high heat and pan sear the scallops until golden brown (about 2 to 3 minutes on each side). In a separate bowl, combine the dragon fruit, lemon juice, and chopped chives. Top the scallops with the dragon fruit salsa and serve ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 58673,"Pineapple-Fresno Margarita Mix In 1/2 cup crushed fresh pineapple Few sprigs fresh cilantro
1 Fresno cl, thinly sliced
4 servings of your favorite margarita recipe Instructions: Put the pineapple, cilantro and cl in a large cocktail shaker. Smash with a wooden muddler for about 30 seconds to blend the ingredients and extract the flavors. Add the margarita base to the shaker and shake or stir to combine. Strain among 4 glasses filled with ice. ","[Tequila, Mezcal, Sauvignon Blanc, Pinot Grigio]" 58674,"Tricolor Roasted Beet Salad with Dill 1 bunch each gold, white and red beets 6 shallots, finely diced 1 bunch fresh dill leaves, chopped 1/2 cup olive oil 1/4 cup white balsamic vinegar or rice wine vinegar 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper Sour cream for garnish Instructions: Preheat oven to 350 degrees Trim the greens from the beets and save for sauteing or use in a soup. Scrub well, trim ends, then place beets on a baking sheet. Roast until cooked through, about 1/2 to one hour depending on the size. Allow to cool, then remove the skins (they should slip off with your fingers). Cut beets into 1/2-inch wedges and place in a medium bowl. To make the vinaigrette, whisk the remaining ingredients together in a small bowl. Drizzle vinaigrette over beets and toss to combine. Serve on plates with a dollop of sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 58675,"Portable Hiking Sandwich 1 round loaf country-style crusty bread (about 1 pound) 1/2 cup pesto sauce (purchased or homemade) 1/2 pound thinly sliced prosciutto, top-quality ham, or smoked turkey 1/2 pound thinly sliced Parrano cheese, Monterey Jack, or provolone 2 large red bell peppers, roasted, peeled and cut into wide strips; or 1 jar roasted red bell peppers 2 ripe tomatoes, sliced Instructions: Place the loaf of bread on a board and with a sharp knife, cut a large circle in the top of the bread, about 1-inch in from the edge, creating a ?lid?. Remove lid and pull out insides of bread from both base and lid, creating a bread ?shell?. (Reserve pulled-out bread for breadcrumbs or to feed the birds!). Spread about 2/3 of the pesto sauce over the inside of the bread base, covering as evenly as possible. Spread the remaining pesto on the underside of the bread lid. Layer 1/3 of the sliced meat in the bottom of the bread base, tucking it into the sides. Top with 1/2 of the sliced cheese, then 1/2 of the peppers, then half the tomato slices. Repeat layers, ending with the final 1/3 of the meat on top. Be sure to tuck meat, cheese, and vegetables into the sides of the bread base as well as in the center. Replace the bread lid so it lines up with the cut marks. Wrap the sandwich in plastic or a bandana, sealing tightly so it holds together. To serve, cut the sandwich into 4 wedges with a sharp knife. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 58676,"Mojito Champagne Cocktail 1/4 cup loosely packed fresh mint leaves, plus more for garnish 2 to 3 tablespoons sugar 1 lime, cut into wedges 1 cup rum 1 bottle very cold cava

Instructions: Put the mint, sugar and lime wedges into a small pitcher and muddle together. Stir in the rum. Strain into chilled coupes and top off with the cava. ","[Champagne, Cava]" 58677,"Coconut Curry Shrimp 2 tablespoons salted butter 1 1/2 pounds peeled and deveined raw shrimp (I used U10, but any size is fine)
4 cloves garlic, minced
1 medium onion, finely diced
1 tablespoon curry powder
One 13 1/2-ounce can coconut milk (I used A Taste of Thai brand)
2 tablespoons honey, or more to taste
1/4 teaspoon kosher salt, or more to taste Juice of 1 lime, or more to taste 12 fresh basil leaves, chopped, plus more for garnish
Hot sauce, as needed, optional
Cooked basmati rice, for serving Instructions: Heat the butter in a large skillet (I used nonstick) over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside. Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.) Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious! ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 58678,"Chocolate Strawberry Jelly Roll Nonstick cooking spray One 15.25-ounce box white cake mix (plus required ingredients)
1 stick (8 tablespoons) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
2 cups confectioners' sugar
One 1.2-ounce bag freeze-dried strawberries, plus more for decorating
2 pounds dark chocolate, chopped
2 tablespoons refined coconut oil or vegetable shortening
Instructions: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray. Prepare the cake mix as directed; pour the batter into the prepared pan. Bake until a cake tester inserted in the center of the cake comes out clean, about 30 minutes. Let cool completely.
Meanwhile, combine the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on medium-high speed until combined and fluffy, about 2 minutes. Reduce the speed to low and gradually add in the confectioners' sugar. Increase the speed to medium-high and beat until fluffy and combined, about 2 minutes.
Crumble the cake into a large bowl. Add 1/4 cup of the frosting and mix with your hands until smooth and combined.
Line a 15 1/2-by-10 1/2-inch jelly roll pan with plastic wrap. Put the cake \dough\ on top. Cover with another sheet of plastic wrap and pat the mixture into an even rectangle that fills the pan. Transfer the mixture in the plastic to a work surface (the shorter side facing you) and roll out just enough so that the surface is smooth. This helps make the dough even and not patchy. Press the flat side of a ruler against all the sides of the dough so they are straight. The dough should be about 10-by-15 inches.
Put the freeze-dried strawberries in a spice grinder and pulse until finely ground. Add to the bowl with the remaining frosting and beat until combined.
Remove the top sheet of plastic wrap from the dough. Add the strawberry frosting and spread out evenly with a small offset spatula, leaving about a 1 1/2 inch border on the short side furthest away from you.
Roll the dough away from you into a jelly roll shape, using the plastic to roll tightly until it's covered by the plastic. Place it on a baking sheet. Freeze while you make the chocolate coating.
Combine the dark chocolate and coconut oil in a heatproof bowl set over a pan of simmering water. Stir until melted and smooth, about 6 minutes. Remove the bowl from the saucepan and set aside until cooled and thickened slightly, about 7 minutes.
Meanwhile, unwrap the jelly roll cake and place on a rack set over a baking sheet.
Pour the chocolate over the cake until completely covered. Decorate the top with freeze-dried strawberries. Freeze until the chocolate is set, about 5 minutes. Transfer to a serving platter and cut into slices. Serve chilled. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]" 58679,"Sopa Seca de Fideos 3 to 4 chiles in adobo 4 garlic cloves, unpeeled 2 1/2 pounds (5 medium-large round, 15 to 17 plum) ripe tomatoes About 1/2 cup vegetable oil 3/4 cup (about 6 ounces) chorizo sausage, casing removed, optional 1 (10-ounce) package dried fideo (vermicelli) noodles, preferably angel hair 1 cup beef or chicken broth 1 teaspoon dried oregano, preferably Mexican 1/2 teaspoon black pepper, preferably freshly ground Salt, about a scant teaspoon 2 medium zucchini, cut into 1/4-inch dice 1/4 to 1/2 cup thick cream, whipping cream, or creme fraiche, optional 2/3 cup finely grated Mexican queso anejo or Parmesan A few tablespoons roughly chopped cilantro, for garnish Instructions: For dried chiles, toast them on an ungreased griddle or heavy skillet over medium heat, turning regularly and pressing flat with a spatula, until very aromatic, about 30 seconds. In a small bowl, cover the chiles with hot water and re-hydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water. (Canned chiles need only be removed from their sauce.) Roast the unpeeled garlic on the griddle or skillet, turning occasionally, until soft, about 15 minutes; cool and peel. Roast 1 1/2 pounds of the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on 1 side, about 6 minutes, then flip and roast the other side. Cool, then peel, collecting all the juices with the tomatoes. In a food processor or blender, process the roasted tomatoes, rehydrated or canned chiles, and garlic to a medium-fine puree. Heat 1 tablespoon of the oil in medium-size (4-quart) pot (such as a Dutch oven or Mexican cazuela) over medium-high. Add the puree and stir for about 5 minutes as it sears and thickens. Set aside. If using chorizo, cook in a little oil over medium heat, breaking up large lumps as you go, until thoroughly cooked, about 10 minutes. Scoop it out with a slotted spoon, draining as much oil as possible back into the skillet. Pour 6 tablespoons of the remaining oil into the skillet and return to the heat. When quite hot (drop a stray noodle in ? it should sizzle but not brown immediately), lay in about 1/3 of the noodle nests to fry until noticeably browned, about 1 minute, then flip and brown the other side. Remove with a slotted spoon, draining as much oil as possible back into the skillet, and drain on paper towels. Continue until all have been browned. Add the broth, oregano, and pepper to the tomato sauce. Core the remaining 1 pound of tomatoes and chop into 1/4-inch bits. Add and simmer briskly until the sauce thickens to the consistency of a juicy tomato sauce, about 5 minutes. Taste and season with salt. Add the noodles. In about 2 minutes pull the \nests\ apart (they'll have softened enough to do it at this point), then add the zucchini and the chorizo (if you're using it). Simmer, stirring occasionally, until the noodles are tender but still firm, about 2 minutes. If using the cream, add it now, raise the heat to medium-high and boil quickly until the sauce returns to its previous consistency. Taste again and readjust the salt, if necessary. Stir in half of the grated cheese, scoop into a warm serving dish, sprinkle on the remaining cheese and the cilantro garnish, and it's ready to serve. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 58680,"Vanilla Pudding with Fresh Berries and Gingersnaps 4 1/2 cups whole milk 1 cup sugar 1/3 cup cornstarch Kosher salt 5 large egg yolks, beaten 2 teaspoons vanilla extract 2 heaping cups of blueberries, raspberries and/or sliced strawberries 3 ounces gingersnap cookies, finely crushed (about 12) Instructions: Heat 4 cups of the milk in a large saucepan over medium heat until steaming. Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla. Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours. Before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in the berries. Spoon the pudding into six to eight individual cups and top with the crushed gingersnaps. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 58681,"Lime Curd Tart 3/4 cup unsalted butter at room temperature 1/2 cup sugar 1/2 teaspoon pure vanilla extract 1 3/4 cups all-purpose flour Pinch salt 4 limes at room temperature 1 1/2 cups sugar 1/4 pound unsalted butter at room temperature 4 extra-large eggs at room temperature 1/8 teaspoon salt Instructions: Preheat the oven to 350 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm. Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature. Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside. Fill the tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 58682,"White Night Cocktail 2 cups low-fat milk 1 cup Irish cream liqueur, such as Carolans
1/4 cup white chocolate liqueur, such as Godiva
1/4 cup hazelnut liqueur, such as Frangelico
Instructions: In a medium pitcher, mix together the milk, Irish cream liqueur, white chocolate liqueur and hazelnut liqueur and chill up to several hours. Serve in small milk glasses. ","[Chardonnay, Moscato, Riesling]" 58683,"Creamed Corn Tamales 25 to 30 dried corn husks 2 1/2 cups masa harina (instant corn flour) 1 cup sugar 1 14.75-ounce can cream-style corn 1 stick unsalted butter, softened Instructions: Soak the corn husks in a bowl of hot water until pliable, about 15 minutes. Meanwhile, make the dough: Combine the masa harina and sugar in a large bowl. Stir in the corn and 1/2 cup hot water until combined. Add the butter and mix with your hands until evenly distributed. Remove the corn husks from the water and shake dry. Unfold the husks on a clean surface (discard any small husks or husks with holes). Put about 1/4 cup dough down the center of a husk; fold in the long sides to enclose the filling, then fold in the top and bottom to make a packet. Secure with kitchen twine. Repeat with the remaining dough and husks. Set up a steamer basket in a large pot filled with 2 inches of water. Arrange the tamales standing up in the steamer and bring the water to a boil over high heat. Reduce the heat to medium, cover and cook until the tamales are firm, about 1 hour. Remove from the steamer and let rest 10 minutes before unwrapping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58684,"Beet-Arugula Salad with Buttermilk-Blue Cheese Dressing 4 cups fresh arugula 1 cup sliced jarred or canned beets 1 (11-ounce) can mandarin oranges, drained 2/3 cup lowfat buttermilk 1/4 cup crumbled blue cheese Salt and freshly ground black pepper Instructions: Arrange arugula on a serving platter. Top with sliced beets and mandarin oranges. In a small bowl, combine buttermilk and blue cheese. Mix until blended and season, to taste, with salt and black pepper. Pour mixture over salad and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58685,"Mango-Ginger Smoothie 2 ripe mangoes (about 3/4 pound each) or 1 mango and 1 banana 2 pieces crystallized ginger, about 1 ounce 1 cup lowfat buttermilk One 8-ounce container lowfat vanilla yogurt Handful of chipped ice Instructions: To cut mango into pieces, stand it on end and slice the flesh off both sides of the central pit. Lay each half on a cutting board and with the tip of your knife, score the flesh in a cross-hatch pattern. Pushing from the skin side, turn inside out so that the mango flesh pops up; slice it off the skin. Also cut off the remaining flesh from around the pit and remove the skin. In a blender, puree the fruit and ginger, scraping down the sides as necessary. Add the buttermilk, yogurt and ice and puree until smooth and frothy. Pour into glasses. ","[Sauvignon Blanc, Moscato, Riesling, Gewrztraminer]" 58686,"Grilled Shrimp and Noodle Salad 14 ounces flat rice noodles 1/2 cup fresh lime juice 1/3 cup fish sauce 1/2 cup packed light brown sugar 2 cloves garlic, finely chopped 1 to 2 teaspoons Asian chili sauce (such as Sriracha) 1 pound medium-large shrimp, peeled and deveined 1 medium bunch asparagus, trimmed 5 ounces shiitake mushrooms, trimmed 1 medium carrot, shredded 1/2 cup fresh cilantro Instructions: Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water. Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade. Heat a grill or grill pan to medium-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces. Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 58687,"Tarragon and Sweet Pea Puree 24 ounces frozen peas 1 1/2 tablespoons dried tarragon 1/2 teaspoon salt 3/4 teaspoon white pepper 3/4 cup heavy cream Instructions: Put the peas into a saucepan and cover with water. Place over high heat and bring to a boil. Cook 1 minute, remove from heat and drain. Put the peas into a blender, add the tarragon, salt, pepper and cream and blend until smooth, about 20 seconds. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 58688,"Pressure Cooker Chickpeas 9 cups water 1 pound dried chickpeas, sorted and rinsed 1 teaspoon kosher salt Instructions: Place the water, chickpeas, and salt in a 7-quart pressure cooker (the water should cover the chickpeas and come to the 1/3 full line). Cover and lock the lid. Bring to pressure over high heat, about 15 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes. Release the pressure by running cold water over the lid for 5 minutes. Open carefully. Drain and serve immediately, or use in desired dish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 58689,"Mini Lamb Burgers with Cucumber Yogurt Sauce 1 1/2 pounds ground lamb 1 teaspoon minced garlic 1/2 tablespoon nonpareil capers 1 tablespoon chopped flat leaf parsley 1 teaspoon grated lemon zest 2 teaspoons mustard 1 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 8 mini buns 2 Roma tomatoes, sliced Cucumber Yogurt Sauce, recipe follows 1 English cucumber 1/2 tablespoon kosher salt 2 cups yogurt, preferably thick, Greek yogurt 2 sprigs fresh dill, chopped 1 1/2 tablespoons chopped fresh mint leaves 1/2 teaspoon ground cumin 1/8 teaspoon freshly ground black pepper Extra-virgin olive oil Instructions: Heat a double-burner grill pan over medium-high heat. In a large mixing bowl, combine ground lamb, garlic, capers, parsley, zest, mustard, salt and pepper. Form mixture into 2 similar sized mounds in the bowl. Divide mixture in half, then half again. Form gently into 8 small patties. Oil the grill pan with oiled paper towel held in tongs. Brown the burgers on the hot side of the grill for about 2 minutes on each side. Turn heat down to medium and cook another 2 minutes for medium-rare, 3 to 4 minutes for medium. Slice 8 mini buns in half and toast on grill or in broiler for about 30 to 60 seconds. Place on serving platter. Top the bottom each bun with burger, slice of Roma tomato, and a spoonful of sauce. Cover with the bun top and serve. Peel the cucumber and cut it in half lengthwise. Use a spoon to scoop out the seeds from both halves. Grate the cucumber on the wide holes of a grater, put it in a colander in a large bowl or sink and sprinkle with 1/2 tablespoon of kosher salt. Let drain for about 20 minutes. Press the cucumber with your hands to get rid of some of the moisture and place in a medium mixing bowl. Add The yogurt, dill, mint, cumin and pepper. Stir together and spoon into a serving bowl. Drizzle with olive oil. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]" 58690,"Salami Chips 8 ounces Genoa salami, thinly sliced Instructions: Preheat the oven to 375 degrees F. Place the salami slices on a baking sheet, leaving a bit of space between each slice. Bake until the edges are crispy and stiff, about 10 minutes. Transfer the salami chips to a paper towel-lined plate to remove any excess fat. Serve immediately or store, refrigerated, in an airtight container. ","[Prosecco, Pinot Grigio, Vermentino, Sauvignon Blanc]" 58691,"Tomato and Bread Salad 3 medium tomatoes 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 teaspoon chopped garlic Kosher salt and freshly cracked black pepper 2 tablespoons chopped fresh basil 1 cup cubed toasted bread or croutons 1/2 cup shredded mozzarella Instructions: Dice the tomatoes into 1-inch pieces. Set aside. To make the dressing, whisk together the olive oil, vinegar, garlic, and salt and pepper in a large bowl. Add the tomatoes and basil and toss. Add the bread, toss, and spoon onto a serving platter, topping with mozzarella. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 58692,"4-Berry Chimichangas 8 ounces cream cheese, softened 2 tablespoons four-berry preserves, plus more for serving
Four 6-inch flour tortillas
2/3 cup sugar
2 limes, zested
Vegetable oil, for frying 2 cups mixed strawberries, raspberries, blueberries and blackberries, for garnish
Canned whipped cream, for serving
Instructions: Put the cream cheese and preserves in a small bowl and mix until thoroughly combined. Lay out the tortillas and place a quarter of the cream cheese mixture into the center of each, spreading the mixture out so there is a 3/4-inch border around the edge. Fold in 2 of the opposite sides of each tortilla and roll to form a small burrito. Set aside. Combine the sugar and lime zest on a small plate. Heat 1 inch of the vegetable oil in a large skillet to 325 degrees F. Carefully fry the chimichangas until golden, 1 to 2 minutes per side. Remove from the oil and toss in the lime sugar. Serve immediately, topped with the berries and whipped cream. Accompany with some extra preserves on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 58693,"Tampico Calves' Liver 2 tablespoons olive oil 1 onion, julienned 1/2 teaspoon salt 5 garlic cloves, slivered 1/2 jalapeno cl, stemmed, seeded and julienned 2 Roma tomatoes, cored, seeded and julienned 12 green olives, pitted and julienned 3 tablespoons red wine vinegar 3/4 cup chicken stock 1 tablespoon cold unsalted butter 1 tablespoon vegetable oil 2 (6-ounce) slices calves' liver, about 1/2 inch thick Instructions: Heat the olive oil in a large skillet over medium-high heat. Saute the onions with the salt until well caramelized, 8 to 10 minutes. Add the garlic and saute 2 to 3 minutes longer to soften. Add the jalapeno, tomatoes, olives and vinegar. Bring to a boil. Pour in the chicken stock, bring back to a boil and simmer 10 minutes. Break the butter into a few pieces and whisk into the sauce. Remove from the heat. Heat the vegetable oil in a large skillet over high heat. Add liver and cook for 3 minutes per side. Then pour in the sauce, bring to a boil and remove from the heat. Serve immediately. ","[Malbec, Tempranillo, Barolo, Nebbiolo]" 58694,"Brisket Sandwich 1/4 cup paprika 1/4 cup freshly ground black pepper 1/8 cup salt 1/4 cup brown sugar 2 tablespoons chili powder 1/4 cup garlic powder 10-pound brisket 7 slices bacon, cut in 1-inch pieces 3 yellow onions, julienne 3 tomatoes, sliced 2 ribs celery, cut in 1/2 3 jalapenos 1 red pepper, seeded and julienne 3 carrots, julienne 12 ounces oatmeal stout 1/4 cup cider vinegar 2 tablespoons Worcestershire sauce Handful garlic, about 12 cloves Whole-wheat buns Sliced red onion and pickles, for serving Olive oil 4 shallots, diced 1 (No.10) can diced tomatoes 64-ounce can sliced peaches 16 ounces dried figs, stems removed 1 stem rosemary, leaves picked 1/2 cup balsamic vinegar 1/4 cup stone-ground mustard 1 lemon, juiced 1/3 cup packed ground fresh ginger 4 cups fresh orange juice 2 cups white tequila (can use reposado but not anejo - unless you really like that flavor) 1 tablespoon dry mustard 8 ancho chiles 1 tablespoon sambal oelek 2 teaspoons salt 1 cup brown sugar 1 can anchovies, minced 10 cloves garlic, peeled Instructions: Mix all of the dry rub ingredients together in a small bowl. Dab the brisket dry with paper towels. Coat the brisket all over with the dry rub. Make a mesquite fire inside the oven of a smoker. A combination of charcoal and mesquite chips (wet) is fine. Put the brisket on the right side of the grates in the main oven of the smoker. Damp down the fire. Leave the brisket to smoke until the fire burns out.
In the meantime, In a large skillet, saute the bacon and vegetables until they are moist. Put them into a 6-inch deep, full-sized, hotel pan. Add the brisket, beer, vinegar, Worcestershire and garlic. Cover the pan with a sheet of parchment paper and tightly cover with a sheet of heavy foil. Cook overnight in a 250 degree F oven.
Cut the brisket into chunks and serve on a whole-wheat buns with the BBQ sauce, sliced red onion and pickles. Heat some oil (about 1/4 cup or less) in a heavy-bottomed pan over medium heat. Add the shallots and saute for a couple of minutes. Add the remaining ingredients and bring to slow boil - be careful not to burn. Cook on ultra low heat for about 8 hours (1.5 in prep room hot plate). Cool. Add the sauce to a food processor and blend to combine. Dilute with brisket pan juice before using. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]" 58695,"Turnip-Russet Mash 2 pounds medium turnips (4 or 5 turnips) 1 russet potato (about 8 ounces) Kosher salt 1/4 cup sour cream 1 tablespoon whole-grain mustard Freshly ground black pepper Instructions: Peel the turnips, chop into 1/2-inch pieces and add to a 2-quart pot. Peel the potato, quarter it, cut the quarters into 1/2-inch wedges and add to the pot. Cover with cold water, add 1 tablespoon salt and bring to a boil. Reduce the heat, bring to a simmer and cook until the vegetables are tender when pierced with a fork, about 20 minutes. Strain the vegetables in a colander. Add them to the bowl of a stand mixer fitted with the whisk attachment or use a hand-held mixer and whip until blended. Add the sour cream and mustard and mix on medium speed until the mixture is smooth and creamy. Add salt and pepper to taste. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 58696,"Pickled Baby Beets Kosher salt 2 pounds baby red beets (about 8), trimmed 2 pounds baby gold beets (about 8), trimmed 1 onion, julienned 1 cup sugar 3 fresh bay leaves 3 sprigs thyme Zest (in wide strips) and juice of 1 orange 1 tablespoon whole allspice 1 tablespoon mustard seeds 1 canela stick (or regular cinnamon stick) 6 cloves 3 cups rice wine vinegar 1 cup white balsamic vinegar 1/2 cup honey Instructions: Bring a large pot of salted water to a boil. Add the beets and blanch until the skin becomes loose, 5 to 10 minutes. Shock the beets in ice water to cool. Combine 6 cups water, 1/4 cup salt, the onion, sugar, bay leaves, thyme sprigs, orange zest, orange juice, allspice, mustard seeds, canela, cloves, rice wine vinegar, balsamic vinegar and honey in a separate pot; stir to incorporate and bring to a simmer. Peel the skin from the beets and halve or quarter if large. Divide among jars. Pour the pickling liquid over and allow to cool at room temperature. Refrigerate up to 2 weeks. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]" 58697,"Roast Pork Marinated in Garlic Allspice-Cumin Adobo: Cerdo Brujo 1 head garlic, separated into cloves and peeled 2 teaspoons black peppercorns 2 teaspoons ground cumin 2 teaspoons allspice berries or ground 1 tablespoon salt 3/4 cup bitter orange juice (juice of about 6 oranges) or a mixture of orange juice and lime juice 1 cup orange juice 1/4 cup sweet sherry or port, for deglazing 1 (8 to 9 pound) leg of pork 1 teaspoon salt Instructions: For the marinade: Place all the ingredients except the juice in a large mortar and pound to a paste with a pestle. Stir in the bitter orange juice. If desired puree these ingredients in a blender or food processor. Set aside. For the pork: Trim the skin only from the back of the leg. Wipe the leg of pork clean. Make several deep incisions all around the leg, except for the skin. Rub with salt. Allow to rest for a few minutes. Rub pork all over with the marinade, pushing it in the deep gashes made all over the leg. Cover with plastic film and refrigerate, preferably overnight or for a couple of hours. Wipe the marinade from the skin with a clean cloth. Cooking the pork: Preheat oven to 400 degrees F. Place the leg on a roasting pan. Bake uncovered with the skin side up for about 4 hours. Check the roast often, add some orange juice, and water if the pan juices dry out. Cook until the skin is like a crackling and the juices run clear when the meat is pierced on the thickest part of the leg (about 160 degrees F on a meat thermometer), about 3 1/2 hours ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 58698,"Molly's Chicago Dog Meatloaf with Mustard Glaze Nonstick cooking spray, for the pan 1 tablespoon olive oil
1 onion, finely chopped
1/3 cup milk
Pinch poppy seeds
3 stale hot dog buns, torn into pieces
2 tablespoons sweet pickle relish
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon celery salt 4 pickled sport peppers or pickled pepperoncini, finely chopped
2 large eggs
6 tablespoons yellow mustard Freshly ground black pepper 2 pounds ground beef (85% lean)
2 hot dogs
2 tablespoons brown sugar
2 tomatoes, sliced into wedges 1 pickle, sliced into coins
Pinch of poppy seeds
Pinch of celery salt
4 pickled sport peppers
Instructions: For the meatloaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with cooking spray. Set a medium skillet over medium heat and add the olive oil. Add the onions and saute until starting to brown, about 10 minutes. Allow to cool slightly. Meanwhile, combine the milk, poppy seeds and hot dog buns in a large bowl and toss gently to combine; allow the milk to soak into the buns. Then, add the relish, Worcestershire sauce, kosher salt, celery salt, peppers, eggs, 2 tablespoons mustard and a few turns of black pepper to the bowl with the hot dog buns and stir to combine. Add the cooled onions. Add the ground beef and mix with your hands to combine. Transfer half of the mixture to the prepared loaf pan, place the hot dogs on top on a diagonal so they run down the center and then cover them up with the remaining half of the beef mixture, smoothing it out on top. In a small bowl, combine the brown sugar and remaining 4 tablespoons mustard and brush it over the top of the meatloaf. Bake until the internal temperature is 155 degrees F, about 50 minutes. Let sit for 10 minutes. For the topping: Top with the tomato wedges, pickle slices, a sprinkle of poppy seeds, a sprinkle of celery salt and sport peppers before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 58699,"Meringue-a-Tangs 1 pint raspberries 2 tablespoons limoncello, plus more if desired 1 pint lemon sorbet 16 meringue cookies Instructions: Add the raspberries and the limoncello to a small bowl and allow to macerate. Place 1 scoop sorbet between 2 cookies. Top each sandwich with the raspberries and enjoy! ","[Prosecco, Moscato, Vinho Verde]" 58700,"Quick Saute of Pears with Raspberry Sauce 6 ripe pears with raspberry sauce 1/2 lemon 2 tablespoons butter 2 to 3 tablespoons liqueur such as Triple Sec, Cointreau or Grand Marnier 1/2 cup strained raspberry preserves 1/4 cup toasted sliced blanched almonds, optional Frozen yogurt or whipped cream, optional Instructions: With a stainless steel knife, peel and core the pears. Cut them into eighths. Rub them with lemon so they do not discolor. Set them aside in a covered bowl in the refrigerator until you are ready to use them. Melt the butter in a large skillet. Saute the pears over high heat for 3 to 4 minutes or until they begin to brown. With a slotted spoon, transfer the pears to a serving platter. Deglaze the pan with liqueur and raspberry preserves and reduce until syrupy and thick. Spoon over the pears and garnish with almonds and frozen yogurt or whipped cream if you wish. ","[Chardonnay, Moscato, Gewrztraminer, Brachetto]" 58701,"Big Batch of Grandma's Biscuits with Molasses Butter Cooking spray 2 1/2 cups all-purpose flour, plus more for dusting 1 1/2 sticks unsalted butter (1 stick cubed and chilled, 1/2 stick melted) 1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 teaspoon baking soda 1 cup buttermilk
1 stick unsalted butter, at room temperature 2 to 3 tablespoons molasses
Instructions: Make the biscuits: Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray. In a large mixing bowl, combine the flour and the cubed butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, salt, sugar and baking soda. Form a well in the center of the flour mixture and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to come together into a ball. (The dough will be slightly dry.) Dust a clean work surface with flour, coat your palms and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll out the dough until about 1/2 inch thick. Dip a 3-inch biscuit cutter or the rim of a 3-inch-wide glass in flour and then cut out the biscuits. Reshape the leftover dough into a ball, roll it out again and cut out more biscuits. Repeat until the dough is gone. Place the biscuits on the baking sheet and bake until the tops are golden brown, 10 to 15 minutes. While the biscuits are still hot, brush with the melted butter. Make the molasses butter: Stir the butter and molasses together to combine. Serve the warm biscuits with the molasses butter.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 58702,"Dry-Rubbed Rib-Eye 3 tablespoons salt* 2 tablespoons brown sugar 1 teaspoon pulverized crushed red pepper 2 teaspoons pimenton (Smoked Spanish Paprika) 1 teaspoon garlic powder Oil, for brushing grill 2 (22 to 24-ounce) bone-in rib-eye steaks Extra-virgin olive oil Instructions: Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged. Preheat a gas or charcoal grill. Brush and oil the grill to loosen and remove any crud. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Right before cooking remove the plastic wrap and lightly oil the steaks. Place the steaks on a very hot grill to put a char on both sides of the steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare. Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain. Drizzle with extra-virgin olive oil and serve immediately. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 58703,"Prosciutto Wrapped Figs 4 large whole figs (or 16 small mission figs), quartered Goat cheese 1 (3-ounce) package prosciutto 3 tablespoons honey 1/4 teaspoon pumpkin pie spice Instructions: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. Cut a small hole in the center of the flesh of each fig. Fill each hole with 1/4 teaspoon of goat cheese. Take a prosciutto slice and tear in half. Use 1 half to diagonally wrap around the fig, starting from the top. Tuck underneath at the ends. Repeat until all figs are wrapped. (Secure with toothpicks if necessary.) Place wrapped figs on prepared baking sheet, evenly spaced. In a small bowl, combine honey and pumpkin pie spice. Drizzle honey evenly over each fig. Place in the oven on the top rack and roast for 8 to 10 minutes. Remove and serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 58704,"Strawberry and Chocolate Jiggle-Fluff Pie 2 cups salted pretzels, lightly broken 2 sticks unsalted butter, melted 7 tablespoons granulated sugar 8 ounces cream cheese, at room temperature 1/4 cup powdered sugar 3 tablespoons cocoa powder 4 cups heavy cream, chilled, divided 1 teaspoon vanilla extract Salt 2 cups pineapple juice 1 (6-ounce) box strawberry-flavored powdered gelatin mix 2 cups frozen chopped strawberries, thawed 1 -ounce piece semisweet chocolate bar, for shaving Instructions: Preheat the oven to 400 degrees F. In a 13 by 9-inch pan, add the pretzels, butter, and 2 tablespoons sugar. Stir to combine. Press mixture into the bottom of the pan and bake 8 to 10 minutes. Remove from the oven and set aside to cool. In a stand mixer or a medium bowl, add the cream cheese, 2 tablespoons sugar, powdered sugar, cocoa powder, and beat until well blended. In a clean bowl, combine 2 cups of the heavy cream, vanilla, 1 tablespoon sugar, and a pinch of salt and beat until soft peaks form. Gently fold the whipped cream into cream cheese mixture and spread it evenly over the cooled pretzel crust. Add the pineapple juice to a small pot over medium-high heat, and bring to a simmer. Remove from the heat, add the gelatin powder and stir to dissolve. Add the strawberries and let mixture come to room temperature or quick chill it over a bowl filled with ice water while whisking. Pour the gelatin mixture over cream cheese layer and refrigerate until set, about 1 hour. Whip the remaining 2 cups of heavy cream with remaining 2 tablespoons sugar. When the strawberry gelatin layer is set, smooth the whipped cream over the top and sprinkle evenly with chocolate shavings. Refrigerate at least 2 hours before serving. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 58705,"Fritatten Soupe Extra-virgin olive oil, for drizzling 8 white mushrooms, thinly sliced Salt and freshly ground black pepper A splash sherry 4 cups beef stock 1 cup water plus 2 teaspoons 3 eggs 2 teaspoons all-purpose flour Dash nutmeg 2 tablespoons chopped fresh chives Instructions: Heat a sauce pot over medium heat with a drizzle of olive oil. Gently cook mushrooms 5 minutes, season lightly with salt and pepper. Add a splash of sherry and cook off. Add beef stock and 1 cup water and simmer over low heat. Whisk eggs in a bowl with a pinch of salt and a splash of water, about 2 teaspoons. Sprinkle the flour while you whisk and add a dash of freshly grated nutmeg. Heat a drizzle of olive oil at a time in a small nonstick pan over medium-high heat. Add a small ladle of eggs to the pan and swirl it around. Flip the egg crepe after 30 to 40 seconds and cook 15 to 20 seconds on the other side. Stack up the egg crepes and when you've used the last, 6 to 8 crepes, roll the crepes and slice into 1-inch strips. Divide the crepe strips evenly among 4 bowls and top with 2 tablespoons chopped chives then ladle the beef and mushroom broth over top and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58706,"Sweet Peach Sorbet with Crunchy Wafer Cookies Peach juice (fresh or bottled) Sugar 2 pints peach sorbet 1 box sugar wafer cookies Fresh mint, for garnish Instructions: Make peach syrup by heating peach juice with a little sugar in a small saucepan over medium-high heat until thickened. Add more sugar, to taste, if desired. Remove from heat and let cool to room temperature. Place 2 to 3 scoops sorbet in a parfait glass. Drizzle peach syrup over sorbet and place wafer cookies around scoops. Garnish with fresh mint. ","[Riesling, Moscato, Vinho Verde]" 58707,"Peanut Butter-Chocolate Tassies 1 14-ounce package (2 pieces) refrigerated pie dough All-purpose flour, for dusting 1 large egg, lightly beaten Cinnamon sugar, for sprinkling 4 ounces semisweet chocolate, chopped 1/3 cup creamy peanut butter 2 tablespoons confectioners' sugar 1/2 cup heavy cream 1/2 teaspoon pure vanilla extract Red and green nonpareils, for decorating Instructions: Preheat the oven to 350 degrees F. Lightly roll out 1 piece of dough into a 12-inch circle on a floured surface. Cut out circles using a 3-inch-round cookie cutter. Repeat with the other piece of dough. Fit the dough circles into the holes of a 24-cup mini-muffin pan, pressing into the bottom and side of each cup. Lightly brush the dough with the beaten egg and sprinkle with cinnamon sugar. Bake until browned, 16 to 18 minutes; let cool in the pan. Combine the chocolate, peanut butter and confectioners' sugar in a medium bowl. Heat the heavy cream in a small saucepan over low heat until steaming; pour over the chocolate mixture and add the vanilla. Let stand until the chocolate softens, 3 to 5 minutes, then whisk until smooth and glossy. (If the chocolate is not completely melted, microwave in 20-second intervals, whisking, until smooth.) Spoon the chocolate mixture into the pastry cups and decorate with nonpareils. Let stand at room temperature until the chocolate sets, about 1 hour, then unmold. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 58708,"Pommes Aligot 2 pounds Yukon Gold potatoes, peeled Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter, chilled
1 cup heavy cream, heated
1 cup shredded Gruyere Chives, for garnishing Extra-virgin olive oil, for drizzling Pan-Seared Rib-Eye with French Onion Confit, for serving, optional, recipe follows

6 tablespoons butter 3 medium red onions, thinly sliced 3 sprigs fresh marjoram 3 sprigs fresh thyme 2 bay leaves 1 tablespoon sugar 1/2 cup red wine 2 tablespoons balsamic vinegar 4 cups beef stock Kosher salt Freshly ground black pepper 1/4 cup olive or vegetable oil One 32-ounce dry-aged (28 days) bone-in rib-eye, room temperature Kosher salt and freshly ground black pepper 2 tablespoons butter 6 sprigs fresh thyme 4 cloves garlic, unpeeled, smashed Instructions: Place the potatoes in a large pot, cover with room temperature water and season liberally with salt. Bring to a boil over high heat. Reduce to a simmer and cook until fork tender. Drain the potatoes, saving 1/2 cup of the cooking water for thinning out if needed. Pass the potatoes through a food mill into a large bowl. Add the butter and heavy cream, and fold together with a spatula until combined. Fold in the shredded cheese. If the potatoes get too thick, thin them out with a little of the cooking water. Add salt and pepper to taste. Serve garnished with chives and a drizzle of olive oil. For the onion confit: Heat a large enameled cast-iron pot over medium heat. Add the butter; when it begins to foam, add the red onions, marjoram, thyme, bay leaves and sugar, and sprinkle liberally with salt. When the onions begin to caramelize, add the red wine and balsamic vinegar and reduce to dry. Reduce the heat to medium-low and add 1 cup of the beef stock; cook until reduced to a glaze. Repeat until all the beef stock has been used. Turn off the heat and adjust the seasoning with salt and pepper. For the rib-eye: Heat a 12-inch cast-iron skillet over high heat; add the oil. Pat the steak dry with paper towels, and sprinkle liberally with salt and pepper. When the oil is just below smoking, place the steak into the pan. Once a nice sear has developed, flip the steak and add the butter, thyme and garlic. If the garlic or steak begins to burn, reduce the heat. Cook, basting the steak with the bubbling butter, until an internal temperature of 125 degrees F has been reached for medium-rare. Remove the steak to a cutting board and let rest for 7 to 10 minutes before slicing. Serve with the French onion confit. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 58709,"Cobweb Hot Cocoa 4 cups milk 2/3 cup sugar 2/3 cup black cocoa powder Pinch of salt 2 ounces semisweet chocolate, chopped 3/4 cup mini marshmallows Instructions: Heat the milk, sugar, cocoa powder and salt in a medium saucepan over medium-low heat. Cook, whisking, until the sugar dissolves and the mixture is smooth and steaming with tiny bubbles around the edge of the pan, 8 to 10 minutes. Add the chocolate to the pan; whisk until fully dissolved and smooth. Keep warm. Put the mini marshmallows in a microwave-safe bowl and microwave until puffy, 10 to 20 seconds. Stir with a fork until smooth, then let cool slightly. Pour the hot cocoa into mugs. Using the fork, lift up some of the melted marshmallow and drape it over each mug, zigzagging strands of marshmallow across the top. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 58710,"Creamy Lemon Basil Potato Salad 24 to 28 ounces small potatoes Kosher salt and freshly ground black pepper 1/4 cup pine nuts
1/2 cup mayonnaise
3 tablespoons olive oil
1 tablespoon prepared pesto
2 lemons, juiced
Small fresh basil leaves, for serving Instructions: Put the potatoes in a pot with cold water and add some salt. Cover, bring to a boil and boil until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl. Toast the pine nuts in a skillet over low heat until just light golden, 3 to 4 minutes. Mix together the mayonnaise, olive oil, pesto, lemon juice and salt and pepper to taste in a bowl until creamy and smooth. Taste and adjust the seasoning. Pour half the dressing over the potatoes and toss to combine. Sprinkle over the pine nuts and stir in. Add more dressing to taste. Cover and refrigerate the potato salad for a few hours. To serve, sprinkle lots of small basil leaves over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 58711,"Grilled Sea Scallops on Tortilla Chips with Avocado Puree and Jalapeno Pesto 2 20 large sea scallops Olive oil Salt and freshly ground black pepper 40 blue corn tortilla chip rounds Avocado Puree, recipe follows Jalapeno Pesto, recipe follows Fresh cilantro leaves, for garnish 1/2 cup chopped fresh cilantro 1/4 cup chopped red onion 1/4 cup extra-virgin olive oil 4 limes, juiced 2 ripe Hass avocado, peeled, pitted and coarsely chopped
Salt and freshly ground black pepper 3 cups fresh cilantro leaves
1/4 cup pine nuts 3 jalapenos, grilled and chopped
2 cloves garlic, chopped
Salt and freshly ground black pepper
Salt and freshly ground black pepper 1 cup extra-virgin olive oil Instructions: Heat a grill to high.
Brush the scallops on both sides with the oil and sprinkle with salt and pepper. Grill the scallops until golden brown and slightly charred and just cooked through, 2 to 3 minutes per side. Remove from the grill and slice in half into 2 coins. Spread about a tablespoon of Avocado Puree over each chip. Top the puree with a scallop, grill-side up, and top each scallop with a dollop of the Jalapeno Pesto. Garnish with cilantro leaves. Combine the cilantro, onions, oil, lime juice and avocado in a food processor and process until combined, but still chunky. Puree until smooth if desired. Season with salt and pepper. Combine the cilantro, pine nuts, jalapeno, garlic, and some salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until emulsified. Scrape into a bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 58712,"Lemon Blueberry French Toast Bake 1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing 3/4 cup maple syrup, plus more for serving
2 teaspoons vanilla bean paste
One 12-ounce package Hawaiian slider rolls
1 tablespoon lemon zest
1 pint fresh blueberries 3/4 cup whole milk
1/2 cup heavy cream
1/2 cup sugar
3 large eggs
Kosher salt
4 pieces cooked bacon, finely chopped, for garnish
Instructions: Grease an 8-inch square baking dish with butter. Add the butter to the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed for 1 minute. With the mixer running, slowly pour in the maple syrup and 1 teaspoon of the vanilla bean paste and whip until completely combined. Transfer to a serving bowl and reserve. Keep the rolls intact and slice across the equator to create 1 large top and 1 large bottom roll. Place the bottom roll in the baking dish, then spread with 2 tablespoons of the maple butter. Sprinkle with the lemon zest and half of the blueberries and top with the top roll. In a medium bowl, whisk together the milk, cream, sugar, eggs, remaining 1 teaspoon vanilla bean paste and a pinch of salt. Pour the mixture over the rolls. Cover and refrigerate at least 8 hours. Preheat the oven to 400 degrees F. Cover the baking dish with foil and bake for 40 to 45 minutes. Remove the foil, then continue to bake until golden brown, about 10 more minutes. Arrange scoops of the maple butter on top and sprinkle with the bacon and remaining blueberries. Serve with additional maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58713,"Paella Style Rice 2 tablespoons olive oil Clove minced garlic 1 1/2 cups short grain rice 1/2 teaspoon saffron dissolved in 2 tablespoons white wine 2 1/2 cups good broth like chicken or fish stock or a combination Salt and freshly ground black pepper Instructions: Heat the olive oil in a saucepan. Add the garlic and saute a few seconds. Add the rice and saute a minute, then add the saffron and wine and broth. Bring to a boil, cut back to a simmer and cook for 15 minutes, over very low heat, or until almost tender. Season to taste with salt and pepper; keep off heat, covered, until rice kernels are cooked through. ","[Rioja, Tempranillo, Garnacha, Cava]" 58714,"Pimento Sauce 2 tablespoons olive oil 5 shallots, finely sliced 1/2 cup mushrooms, sliced 1 teaspoon pureed garlic 1 teaspoon tomato paste 3/4 cup dry white wine 5 cups brown lamb stock, or canned beef broth 3 tablespoons pimento or roasted red pepper pureed in blender (with stock if necessary) 1 tablespoon unsalted butter, cold Salt and freshly ground black pepper Instructions: Heat oil in a medium saucepan over moderate heat. Cook shallots and mushrooms until golden. Add garlic and tomato paste and saute. Add wine, turn heat to high, and reduce by half. Add brown stock and reduce again by a quarter. Whisk in pimento puree. Break butter into small pieces and whisk into sauce until smooth. Adjust seasonings and strain through a fine sieve. Serve warm with lamb. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 58715,"Czech Squares 1 cup walnut pieces 3/4 cup granulated sugar 2 1/2 cups all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground clove Pinch fine salt 1 1/2 sticks butter, diced and slightly chilled 5 large egg yolks 2 tablespoons brandy 1 cup cherry jam 1/2 lemon, zest finely grated 1 tablespoon lemon juice 1 egg white, for brushing Instructions: Position a rack in the lower third of the oven and preheat to 350 degrees F. Spread the nuts out on a baking sheet and bake until lightly toasted, about 8 minutes. Cool completely. Butter a 9 by 12 1/2-inch baking sheet pan, then cover bottom with parchment paper. Pulse the walnuts with the sugar, in a food processor until fine and powdery, about 2 minutes. Add the flour, spices, and salt, pulsing until evenly combined. Add the butter, yolks, and brandy and pulse until the mixture starts to come together. Stop mixing and pull the dough together by hand, press and roll into a thick log about 8 inches long. Cut the log crosswise into 12 equal pieces. (If the dough is very sticky, refrigerate it until easier to work with, about 30 minutes.) Lay 8 pieces of the dough on the bottom of the pan. Press and spread the pieces together with your fingertips to cover the pan evenly. Stir the cherry jam, lemon zest and juice together in a bowl. Spread the mixture evenly over the surface of the dough with the back of a spoon. Roll the remaining dough out on a well-floured surface about 1/8-inch thick. Use a small decorative cutter, such as a leaf, tree, or star, to cut the dough into 24 pieces. Evenly place the pieces on top of the filling in 6 rows of 4. Alternatively cut the dough into long strips with a pizza wheel or knife, and place them on the filling in a lattice pattern; or cut the dough into ovals and lay them on the filling in a decorative pattern. Brush decorative layer of dough with egg white. Bake the squares until golden brown, about 40 to 45 minutes. Cool completely in the pan on a rack. Cut with a serrated knife into 2-inch squares. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 58716,"Engagement Roast Chicken 1 (4 to 5 pound) roasting chicken Kosher salt and freshly ground black pepper 2 lemons 1 whole head garlic, cut in 1/2 crosswise Good olive oil 2 Spanish onions, peeled and thickly sliced 1/2 cup dry white wine 1/2 cup chicken stock, preferably homemade 1 tablespoon all-purpose flour Instructions: Preheat the oven to 425 degrees F. Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan. Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan. Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 58717,"Flank Steak Stir-Fry 2 tablespoons fish sauce (or soy sauce) 1 heaping tablespoon finely sliced fresh ginger 1 tablespoon chopped garlic 2 teaspoons honey
Juice of 1/2 lime
1 bunch scallions, sliced 1 pound flank steak, thinly sliced 2 tablespoons chopped garlic 1 tablespoon finely sliced fresh ginger 4 tablespoons vegetable oil 4 cups thinly sliced vegetables (bell peppers, broccoli, snow peas, bok choy, etc.)
2 to 3 tablespoons soy sauce Steamed rice, for serving Instructions: For the marinated steak: Combine the fish sauce, ginger, garlic, honey, lime juice and 1 tablespoon of the sliced scallions in a bowl and whisk to combine. Add the steak and toss well to coat. For the stir-fry: Mix the remaining sliced scallions with the garlic and ginger in a small bowl and set aside. Heat a large nonstick saute pan or wok over high heat. Add 1 tablespoon of the vegetable oil and half of the steak. Spread into a single layer and let sear 30 seconds. Toss the meat, spread back out and sear again, another 1 1/2 to 2 minutes. Toss once more and remove to a serving dish. Return the pan to the heat until hot. Add another tablespoon vegetable oil and the remaining meat and repeat. Return the pan to the heat until hot. Add another tablespoon of oil and half of the reserved garlic, ginger and scallion mixture. Cook the aromatics for about 30 seconds, then add half of the vegetables and cook, adding 1 to 1 1/2 tablespoons soy sauce and about 2 ounces of water to the pan as the vegetables cook, about 4 minutes. Transfer to the serving dish. Wipe out the pan, return to the heat, add the remaining tablespoon oil and repeat with the remaining aromatics, vegetables and soy sauce. (Make sure to reheat the pan completely between batches.) Toss the meat and vegetables together in the serving dish and serve with steamed white rice. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 58718,"Goose with Vineyard Stuffing Vegetable oil cooking spray 1 quince, peeled, cored, and cut into 1-inch dice 1 pear, peeled, cored, and cut into 1-inch dice 2 tablespoons dark brown sugar 4 ounces ground chicken breast 4 ounces ground pork 4 ounces loose sausage meat 1 cup freshly grated Parmesan cheese 1 cup bread crumbs 1 egg 2 tablespoons salt Freshly ground black pepper to taste 1/2 teaspoon grated nutmeg 1/2 cup dried sour cherries, soaked in warm water for 30 minutes to plump, then drained 1/2 pound red grapes, preferably seedless Seeds of 1 pomegranate 1 goose, approximately 6 pounds 4 tablespoons butter 1/2 cup extra virgin olive oil 2 cups white wine 1 cup chicken stock Instructions: Preheat the oven to 200 degreees F. Line a sheet pan with parchment paper. Spray the parchment paper with vegetable oil spray. Place the quince and the pear in a simgle layer on the parchment paper and sprinkle the brown sugar on top. Bake in a preheated oven until caramelized, about 45 minutes. Meanwhile, in a bowl, combine the ground chicken and pork with the loose sausage meat, Parmesan, bread crumbs, egg, 1/2 tablespoon of the salt, pepper and nutmeg. When the mixture is amalgamated, add the quince and pear, along with the dried cherries, grapes, and pomegranate seeds.