Pearl sugar, for sprinkling 14 mini marshmallows Instructions: For the gingerbread: Sift together the flour, ginger, cinnamon, baking soda, nutmeg, salt and cloves into a large bowl. Set aside. Combine the butter, shortening, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Add the molasses, vanilla and egg and beat on medium until smooth, about 1 minute. Add the sifted flour mixture and mix on low speed until combined into a smooth dough, about 1 minute. Form the dough into a flat square, wrap in plastic wrap and refrigerate until just firm, at least 2 hours and up to overnight. Meanwhile, make templates for the gingerbread house. Gather 3 sheets of stiff paper or 2 manila folders (split at the seam), scissors, a ruler and a pencil. For the side panels, draw and cut out a rectangle that measures 4 by 7 inches. For the front and back panels of a house with a peaked roof, draw and cut out a template that is 6 inches wide at the base, 4 inches to the roofline and 4 1/2 inches slanted to a peak. The template for the roof panels should measure 4 1/2 by 8 inches. Preheat the oven to 300 degrees F. Line 3 baking sheets with parchment paper.
Unwrap the dough and cut into 3 equal pieces (a pizza wheel is handy for this). Working with 1 piece of dough at a time and keeping the other pieces refrigerated, roll the dough into a rectangle 1/8 to 1/4 inch thick. Using the template, cut out the side panels and remove the scraps around the cutouts. Repeat with the remaining 2 pieces of dough, cutting out the front and back panels and 2 roof panels. If the dough gets too soft while rolling, return it to the refrigerator for 15 minutes before proceeding. (Discard the dough scraps or reroll to make cookies.) Chill the dough pieces on the prepared baking sheets for 15 minutes. Bake the dough pieces until crisp almost all the way through (the very center will still be a little soft), 30 to 35 minutes. Cool in the pans 10 minutes on a rack, then remove the house pieces to the rack to cool completely.
For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add the vanilla extract, peppermint extract and 5 tablespoons water and beat on medium-high speed with an electric mixer, scraping down the sides of the bowl as necessary, until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water if needed. Divide the icing between the 2 prepared piping bags (one fitted with a small plain tip and the other fitted with a large plain tip).
Decorate the side panels: Using the piping bag fitted with a small tip, pipe icing to draw 2 windows on 1 of the side panels. Pipe icing onto the backs of 4 of the pieces of peppermint gummy candy and attach them to the sides of the windows for shutters. Create a decorative trim by piping 12 dots along the top of the panel; attach 6 of the candy-coated chocolates by pressing them onto every other dot. Repeat with the second side panel. Let the panels rest until set, 30 minutes to 1 hour. Decorate the front panel: Using the piping bag fitted with a small tip, pipe a double line of icing across the front panel where the roof starts to incline; press on half of the white jelly beans. Pipe a large dot of icing onto the back of 1 of the green gumdrops and attach it to the panel just above the line of jelly beans; pipe a small dot of icing in the center of the gumdrop and add a red cinnamon candy. Pipe icing to draw a door; attach a red cinnamon candy with a dot of icing to make a doorknob. Pipe icing to draw 2 windows and press a red cinnamon candy into each corner of each window. Pipe icing onto the backs of 6 of the gummy bears and attach 3 on either side of the door. Let the panel rest until set, 30 minutes to 1 hour. Decorate the back panel: Using the piping bag fitted with the small tip, pipe a double line of icing across the back panel where the roof starts to incline; press on the remaining white jelly beans. Pipe a large dot of icing onto the back of the remaining green gumdrop and attach it to the back panel just above the line of jelly beans; pipe a small dot of icing in the center of the gumdrop and add a red cinnamon candy. Pipe icing to draw 2 windows and press a red cinnamon candy into each corner of each window. Pipe icing onto the backs of the remaining 9 gummy bears and attach them along the bottom of the panel in a row. Let the panel rest until set, 30 minutes to 1 hour. Decorate the roof panels: Using the piping bag fitted with a small tip, pipe dots of icing onto the backs of 8 of the white chocolate melting wafers and attach them to the bottom edge of 1 of the roof panels to create a row of roof tiles. To lay down the \glue\ for the next row of wafers, pipe short lines (about 1/2 inch each), starting on the roof panel above each wafer and finishing in the center of each wafer. For the second row of tiles, place a wafer on top of each icing line to affix it to the roof, partially overlapping the wafers in the first row. Continue piping lines and adding wafers in overlapping rows until the entire panel is covered. You should have about 6 rows, depending on the size of your wafers. Repeat with the second roof panel. Using a fine mesh strainer, dust the panels with confectioners' sugar. Let the panels rest until set, 30 minutes to 1 hour. Assemble the walls: Using the piping bag fitted with a large tip, pipe a 6-inch line of icing onto the foil-wrapped base (this will be for the front of the house). Press the front panel into the icing and pipe a line of icing along the inside of the panel at the base to reinforce it. Prop up the front panel with a can. Pipe a 7-inch line of icing perpendicular to the front panel. Pipe icing up the edge of 1 of the side panels. Press the side panel into the icing on the base and against the edge of the front panel, creating a corner. Pipe a line of icing along the inside of the side panel on the base to reinforce it. Prop up the side with a can. Repeat the process with the remaining side panel and the back panel. Let the house rest until the icing is firmly set, at least 1 hour. Attach the roof: Gently test the walls to make sure the icing is set. If they give, let the house rest until firm. (If you add the roof too soon, the house will collapse.) Once the walls are set, remove the cans. Using the piping bag fitted with a large tip, pipe icing along the angled roof edges on 1 side of the house. Pipe icing onto the unfrosted side of 1 of the roof panels along the 2 short edges (where the roof will attach to the slanted edges of the house). Press the panel onto the house and hold it in place until the icing sets, about 5 minutes. Repeat with the other side and the remaining roof panel. Let the roof set until completely dry, 30 minutes to 1 hour.
Landscape the yard: Using the piping bag fitted with a large tip, pipe a rectangular walkway in front of the house; line the edges with white sprinkle-coated gummy candies and pave the middle with crushed rock candy. Use the piping bag fitted with a large tip to pipe icing snowdrifts around the walkway and the base of the house. While the snowdrifts are still wet, sprinkle them with pearl sugar. Attach a row of sprinkle-coated gummies along the bottom of each side panel by pressing them into the snowdrifts. Using the piping bag fitted with a large tip, pipe icing along the top seam of the house where the roof panels connect; line with a row of the mini marshmallows. Dust the house with confectioners' sugar and let rest until dry. ","The wine types that would pair well with this recipe are Pinot Noir, Beaujolais, Sangiovese, and Grenache. These wines have flavors that complement the sweet and spicy notes in the gingerbread and peppermint flavors without overpowering them. Pinot Noir has light and fruity flavors that will enhance the sweetness of the gingerbread, while Beaujolais has a hint of fruit" 4323,"Vegetable Gateau 2 medium eggplant 5 tablespoons olive oil 1 pound spinach, wash and remove stems 1 large onion, peeled and sliced thin 6 garlic cloves, peeled and smashed 1 medium fennel, core removed and sliced thin 2 bay leaves 1/4 teaspoon each of dried or fresh chopped thyme and oregano 6 large ripe tomatoes, large dice 10 basil leaves, washed and sliced thin Salt and pepper to taste Instructions: Remove stems and peel eggplants. Slice each lengthwise 1/4 inch thick. Lay out on a baking tray, slightly overlapping each other. Drizzle 2 tablespoons olive oil over them and season with salt and pepper. Bake at 400 degrees for 10 to 12 minutes, until fairly soft. Bring 2 ounces lightly salted water and 1 tablespoon olive oil to boil. Add spinach and stir for 2 minutes. Remove from heat and drain. Later squeeze out all water. Heat 1 tablespoon olive oil in a medium sized pot, add onion, garlic, fennel, bay leaves, thyme, and oregano. Saute a few minutes then add fresh tomatoes and basil and season to taste. Simmer uncovered for 15 minutes and strain tomato compote, reserve juices. In a lightly oiled baking dish cover the bottom with half of the eggplant, slightly overlapped, then all of the spinach. Add the tomato compote. Cover with the remaining half of the eggplant. Drizzle 1 tablespoon olive oil and bake at 350 degrees for 20 minutes. Serve hot. Top with reduced juices of tomato compote ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 4324,"Hearts of Romaine, Palm and Artichoke with Citrus Dijon Dressing 2 hearts romaine lettuce, chopped 1 (15-ounce) can hearts of palm, drained and sliced 1-inch thick on a bias 1 (15-ounce) can artichoke hearts in water, drained and quartered 1/4 cup orange marmalade 1 lemon, juiced 2 teaspoons Dijon mustard Salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 1/4 cup sliced almonds, toasted Instructions: Arrange romaine lettuce, hearts of palm and artichokes on large platter. Combine the marmalade with lemon juice, mustard, season with salt and pepper and whisk in the olive oil slowly. Pour dressing evenly over salad when ready to serve. Garnish with toasted sliced almonds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 4325,"Orange Marmalade 1 3/4 pounds oranges, 4 to 5 medium 1 lemon, zest finely grated and juiced 6 cups water 3 pounds plus 12 ounces sugar Instructions: Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft. While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready. Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready. Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten. Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4326,"Mango Ginger Martini Ice 2 shots mango rum 2 shots mango nectar 1 teaspoon fresh grated ginger Champagne Instructions: To a martini shaker filled with ice, add all ingredients except Champagne. Strain and pour into martini glass and top with Champagne. Serve. ","[Prosecco, Sauvignon Blanc, Riesling]" 4327,"Sherried Black Bean Soup 1 pound dried black beans, rinsed and drained 8 cups water 2 tablespoons butter or margarine 2 medium onions, chopped 1 stalk celery, thinly sliced 1 medium carrot, shredded 1 clove garlic, minced or pressed 1 ham hock (about 1 pound) 1/4 cup chopped fresh parsley leaves 1 teaspoon salt 1/8 teaspoon cayenne pepper 1/8 teaspoon whole cloves 1/8 teaspoon mustard seed 1 bay leaf 1/3 cup dry sherry Thinly sliced green onions, crumbled crisp bacon, sour cream, sieved hard-cooked egg, and thin lemon slices, for garnish Instructions: In a large, heavy saucepan, bring the beans and 4 cups of water to a boil. Boil briskly for 2 minutes, then remove from the heat and let stand, covered, for 1 hour. In a 5-quart Dutch oven, melt the butter. Add the onions, celery, carrot, and garlic, and cook until soft but not browned. Add the ham hock, the remaining 4 cups water, parsley, salt, cayenne pepper, cloves, mustard seed, bay leaf, and beans (with their liquid). Bring to a boil, cover, reduce heat, and simmer for about 3 hours. Remove the ham hocks and let cool slightly. Remove and discard bay leaf. Place about half of the beans with about 1 cup of the liquid from the soup in a blender or food processor. Process until smooth. Return the puree to the soup in the Dutch oven. Remove the ham from its bone and add the meat to the soup. (Discard fat, bones and skin.) Reheat the soup over medium heat. Stir in the sherry. Serve hot soup with choice of garnishes to sprinkle on top. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 4328,"Saffron Rice Salad 3 tablespoons olive oil, plus more for dressing 1 Spanish onion, finely chopped 2 cloves garlic, finely chopped 2 cups long grain white rice 4 cups water 1 large pinch saffron threads Salt and freshly ground pepper 8 spears asparagus, grilled and cut into 1/2-inch pieces 1 red pepper, fire roasted and diced 1 yellow pepper, fire roasted and diced 3/4 cup salt cured olives, pitted and chopped 1/4 cup chopped fresh herbs, ie: parsley or cilantro leaves Extra-virgin olive oil, for drizzling 2 tablespoons aged Sherry vinegar Instructions: Heat oil in medium pot on grates of grill or side burners. Add onions and garlic and cook until soft. Add the rice and stir to coat the grains of rice with the oil. Place the water in a small pot and bring to a boil. Add the saffron to the onion mixture and let boil 1 minute. Add the boiling water to the rice, stir, add salt and pepper and bring to a boil. Reduce the heat to medium-low, cover the pot and let cook 12 to 14 minutes or until the rice is just cooked. Let the rice sit, covered for 5 minutes then fluff with fork. Transfer the rice to a large bowl and add the asparagus, peppers, olives and herbs. Drizzle with extra-virgin olive oil and a few tablespoons of aged sherry vinegar. Serve warm or at room temperature. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 4329,"The Daisy Envy Cocktail 2 ounce Lunazul Reposado Tequila 1/2 ounce Chamomile Agave 1 ounce Fresh Lime or Lemon 3 dash Peychaud's 5 drops Orange Flower Water Instructions: Shake, strain then serve. ","[Tequila, Mezcal, Cava]" 4330,"Accidental Turkey Kosher salt 1 tablespoon minced fresh rosemary leaves Grated zest of 1 lemon 1 12- to 14-pound fresh turkey 1 large yellow onion, unpeeled and cut in eighths 1 lemon, quartered 8 sprigs fresh thyme 4 tablespoons (1/2 stick) unsalted butter, melted Freshly ground black pepper Instructions: Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary and lemon zest. Wash the turkey inside and out, drain it well and pat it dry with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch any drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave the turkey in the fridge. The skin will dry out and turn a little translucent. Preheat the oven to 450? F. Be sure your oven is very clean! Place the onion, lemon and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper. Roast the turkey for 45 minutes, placing it in the oven legs first. Lower the temperature to 325? F and roast it for about another hour, until 165? F for the breast and 180? F in the thigh on an instant-read thermometer. Remove from the oven, cover the turkey tightly with aluminum foil and allow it to rest for 20 to 30 minutes. Carve and serve with the pan juices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4331,"Boston Brown Bread Nonstick spray Boiling water 2 1/2 ounces whole wheat flour 2 1/2 ounces rye flour 2 1/2 ounces cornmeal 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground allspice 6 ounces molasses, by weight 8 1/2 ounces buttermilk 1 teaspoon vanilla extract 1/2 teaspoon orange zest Instructions: Move a rack to the bottom third of the oven and heat the oven to 325 degrees F. Spray the insides of the cans with nonstick spray and place set a deep 3-quart oven-safe pot. Begin heating enough boiling water to come halfway up the sides of the cans when poured into the pot. In a medium mixing bowl, whisk together the wheat flour, rye flour, cornmeal, baking soda, baking powder, salt and allspice. Add the molasses, buttermilk, vanilla and zest and whisk to combine. Divide the mixture evenly between the prepared cans. Cover the top with a double thickness of aluminum foil and tie securely with string. Pour the boiling water into the pot. Carefully place in the oven and bake for 1 hour and 15 minutes or until the edges of the bread begin to pull away from the sides of the cans. Remove the cans from the pot of water, uncover, place on a cooling rack and cool 1 hour before removing bread from the cans. Serve with baked beans or slice, toast and serve with cream cheese. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 4332,"Caesar Salad With Red Romaine 1/2 cup fresh lemon juice 1 to 2 anchovy fillets 2 tablespoons Worcestershire sauce 1 pasteurized large egg yolk 1/2 cup canola oil 1 clove garlic, minced 1 1/2 teaspoons grated lemon zest 1/2 teaspoon dijon mustard 1/2 teaspoon honey (preferably chestnut honey) Dash of hot sauce 1/2 teaspoon chardonnay vinegar (or other white wine vinegar) 1/2 cup freshly grated parmesan cheese 4 to 5 heads baby red romaine lettuce 1/2 cup freshly grated parmesan cheese French-bread croutons, for topping Fresh lemon juice, for sprinkling Instructions: Make the dressing: Blend the lemon juice, anchovies, Worcestershire sauce, egg yolk, canola oil, garlic, lemon zest, mustard, honey, hot sauce and vinegar in a blender until well incorporated and fluffy. If the dressing is too thick, blend in a little cold water. Gently fold in the parmesan. (Store leftover dressing in the refrigerator, covered, for up to 1 week.)
Make the salad: Slice the baby romaine lengthwise into spears, leaving some of the stem intact so the leaves don't separate. Put the lettuce in a large bowl, drizzle with 1 to 2 tablespoons of the dressing and gently toss with your hands (do not over-toss). Transfer to a large platter or bowl. Sprinkle with the grated parmesan. Add some croutons, crumbling them slightly as you add them. Sprinkle fresh lemon juice over the entire salad right before serving. Bon appetit!
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 4333,"Slow Cooked Pineapple 2 medium pineapples (about 2 1/2 pounds or 8 cups fresh pineapple, sliced) 1 cup brown sugar 1 (6-inch) piece fresh ginger (about 5 ounces), thinly sliced 1 to 2 cinnamon sticks Coconut or vanilla ice cream for serving Instructions: If using whole pineapple: Peel, quarter, and cut away the core from the pineapple. Discard the core. Cut each quarter in half lengthwise then slice 1/4-inch thick slices crosswise. Stir the pineapple together with the sugar, ginger, and cinnamon in a slow cooker. Cover and cook on HIGH for 4 hours, until the pineapple is very tender and slightly sweet. Serve warm with scoops of coconut ice cream on top. The compote keeps for up to a week tightly sealed in the refrigerator. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 4334,"Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella 3 tablespoons olive oil, plus extra for greasing grill pan 4 large portobello mushrooms (about 5 inches in diameter), stemmed Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil, plus extra for drizzling 2 cloves garlic, minced 3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces 8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes 1/4 cup chopped fresh basil leaves Instructions: Prepare the barbecue (medium-high heat). Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side. Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper. Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 4335,"Ecuadorian Reuben 1 cup distilled white vinegar 2 tablespoons sugar 1 tablespoon kosher salt
3 whole peppercorns
2 cloves garlic
1/2 head cabbage, shaved
1/4 cup aji amarillo paste 1 tablespoon distilled white vinegar
1/4 Spanish onion, roughly chopped
1 cup mayonnaise
1 cup small-diced pickles 4 slices rye bread 8 slices Swiss cheese
2 cups pulled pork or shredded homemade pernil 4 tablespoons unsalted butter, at room temperature
Instructions: For the pickled cabbage: In a heavy-bottomed saucepot, heat the vinegar, sugar, salt, peppercorns and garlic over medium-high heat. Cook, whisking, until the sugar and salt dissolve. Set aside to cool to room temperature. Strain the cooled pickling mixture, then pour over the shaved cabbage in a medium bowl and mix thoroughly. Set aside for 1 hour, mixing every 15 minutes for even pickling. For the aji amarillo sauce: Add the aji amarillo paste, vinegar and onion to a blender and blend until smooth. Transfer to a bowl, add the mayonnaise and mix until combined. Fold in the diced pickles. For the Reuben: Place 2 slices of the rye bread on a work surface and layer each slice of bread with 2 slices Swiss cheese, 1/2 cup of the pickled cabbage, 1 cup of the pulled pork, 1/4 cup of the aji amarillo sauce and 2 more slices of Swiss cheese. Top with the remaining 2 rye slices. Heat a griddle over medium-low heat. Melt the butter on the griddle, then add the composed sandwiches and toast for about 3 minutes. Flip and toast the other side until the meat is heated through and the cheese is melted, another 3 minutes. ","[Chardonnay, Riesling, Gouda, Prosecco]" 4336,"Roasted Tomato and White Bean Stewed Chicken with Apricot Pine Nut Cousous 3 parsnips, chopped 4 carrots, chopped 4 tablespoons olive oil Kosher salt and freshly ground black pepper 4 plum tomatoes 3 tablespoons chopped fresh tarragon, plus more for serving 2 cloves garlic, chopped 4 chicken thighs and legs 4 sticks celery, finely chopped 1 onion, finely chopped 3 tablespoons chopped fresh parsley, plus more for serving 2 bay leaves 1 teaspoon grated orange zest 1/4 teaspoon coriander 4 cups (1 quart) chicken stock 1 can white beans, drained and rinsed 1 cup couscous 1 1/2 cups boiling water 1 cup sliced apricots 1/2 cup pine nuts 1 teaspoon orange zest 1 teaspoon fresh mint 2 tablespoons olive oil Instructions: Preheat the oven to 375 degrees F.
Toss parsnips and 1/2 the carrots in 1 tablespoon olive, and salt and pepper to taste. Put on a roasting pan and cook in the oven for 30 minutes or until soft. Cut plum tomatoes in 1/2, lay on another roasting pan, drizzle with 1 tablespoon olive oil and then add 1 tablespoon tarragon and 1/2 teaspoon chopped garlic, salt, and pepper and cook for about 20 minutes. When vegetables are cooked set them aside to be added later.
Season the chicken with salt and pepper. In a large pot, over medium head, add the remaining 2 tablespoons olive oil and seasoned chicken. Cook on both sides until crisp and browned, leaving any burnt bits at the bottom of the pan. Remove the chicken and set aside on a plate.
In the same pot, add the remaining carrots, celery, onions, and salt to the pot.
over the pot and cook for about 10 minutes. Place the chicken back into the pot on top of the vegetables and add the parsley, remaining 2 tablespoons tarragon, bay leaves, orange zest, coriander, roasted tomatoes, roasted carrots and parsnips, and 4 cups (1 quart) chicken stock. Cover the pot and cook until soft and tender, about 30 minutes. Add the rinsed white beans and cook for an additional 10 to 15 minutes. Garnish with additional parsley, tarragon, and orange zest and serve over couscous. Put couscous in a large bowl, then add 1/2 cup boiling water and stir until couscous has absorbed the water and has gotten puffy. Repeat this procedure, adding 1/2 cups at a time, until all the water is used. Once the couscous is cooked add the apricot slices, pine nuts, orange zest, mint, and olive oil. Serve with chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4337,"Clam Bake Stoup 2 tablespoons extra-virgin olive oil 3/4 pound kielbasa, diced 4 cups (half a 32-ounce bag) frozen diced hash browns 1 large onion, chopped 4 ribs celery, chopped 1 bay leaf 5 to 6 sprigs fresh thyme Salt and freshly ground black pepper 2 pounds large shrimp, peeled and deveined 1 rounded tablespoon seafood seasoning (recommended: Old Bay) 4 large ears corn on the cob or 3 cups frozen kernels 1 (15-ounce) can diced fire-roasted tomatoes 1 quart chicken stock 4 dozen littleneck clams Hot sauce, to taste 1 lemon, zested and juiced Handful fresh flat-leaf parsley leaves, chopped 4 jumbo sourdough English muffins, split 3 tablespoons butter 1 clove garlic, peeled 2 tablespoons chopped chives Instructions: Heat a large soup pot with extra-virgin olive oil over medium-high heat. Add the kielbasa and brown for 2 minutes; add the potatoes, onions, celery, bay, thyme, and salt and pepper and let the veggies soften up 10 minutes, stirring occasionally.
Pat shrimp dry and toss with a rounded tablespoon (a generous palmful) of seafood seasoning. Invert a small bowl and place at the bottom of a larger bowl. Shuck corn and stand on end on the small bowl. Scrape off kernels. Add corn to soup pot.
Add the tomatoes and stock to the pot. Cover and bring to a boil. Cook for 4 to 5 minutes. Add the shrimp and clams and replace the cover. Cook until shrimp are pink and firm and the clams have opened up, 5 to 6 minutes. Finish stoup with hot sauce, lemon zest and juice and a handful of parsley.
While the seafood cooks, toast the English muffins. Soften the butter in the microwave. Mash the garlic cloves with a little salt and make a paste. Add the chives and garlic paste to the softened butter and mix. Rub hot toasted muffins with garlic/butter mixture and chop into large dice.
Serve stoup in shallow bowls with muffin croutons. Place an extra bowl at each setting to collect shells as you eat your Clam Bake Stoup. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 4338,"Citrus Semifreddo Nonstick cooking spray 4 ounces purchased amaretti cookies, crushed (about 20 small cookies) plus more for sprinkling 3 tablespoons unsalted butter, melted 1/2 cup sugar, plus 1/4 cup 8 large egg yolks 1/4 cup lemon juice 3 tablespoons lime juice 2 tablespoons limoncello Pinch salt 1 lemon, zested 1 lime, zested 1 cup whipping cream Instructions: Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the pan with plastic wrap, allowing the excess to hang over the ends and sides. Combine the crushed amaretti cookies and the melted butter. Put in the lined pan and press down to firm and form a crust. Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the bowl of custard into another bowl of ice water to cool completely. Stir in the zest. Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, gently fold the whipped cream into the custard. Spoon the mixture onto the prepared crust. Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days. Unfold the plastic wrap. Invert the semifreddo onto a platter and peel off the plastic wrap. Cut the semifreddo into 1-inch slices and sprinkle with crushed amaretti cookies and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 4339,"Grilled Spiced Sugar Bananas 1 cup white sugar 2 teaspoon Saigon cinnamon 1 teaspoon ground allspice 4 bananas 1/2 cup vanilla sugar 1/2 cup water 1/2 teaspoon Saigon cinnamon 1/4 teaspoon allspice 1 1/2 cups walnuts Instructions: Preheat the grill to medium high. In a medium size bowl, mix the sugar, cinnamon and allspice until thoroughly blended. Next, slice the bananas in half length wise. Do not remove the peel. Lay the bananas skin side down and the generously sprinkle the flesh side of the bananas with the spiced sugar. Repeat until all bananas are coated. Place the bananas on the grill, skin side down, and cook until the sugar caramelizes and the skin falls away from the banana. Spray a sheet tray with foil and spray with non stick spray Add vanilla sugar, water, cinnamon, and allspice to a large saucepan over medium high heat. Bring to a boil, then simmer until reduced by half, about 5 minutes. The mixture will start looking dark and thick. Quickly stir in the walnuts to the simmering syrup. Cook in the syrup while stirring until it begins to bubble and thicken. Spread the candy in a single layer to the prepared sheet tray- breaking up large clusters with a wooden spoon. Let cool completely, about 5-10 minutes until the candied harden and the syrup dries. Break apart and enjoy. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]

" 4340,"Kitchen Sink Frittata Bagel Sandwich 8 slices bacon, chopped 8 ounces bulk Italian sausage, casings removed, chopped or crumbled 12 large eggs 3 tablespoons half-and-half 1 cup grated asiago 1 cup grated provolone Salt and freshly cracked black pepper Salt and freshly cracked black pepper
3 ounces cream cheese, at room temperature 1/4 cup sour cream 1 1/2 teaspoons Sriracha (or to taste) 1 scallion, minced 4 everything bagels, split and toasted Atomic Hash Browns, for serving, recipe follows 2 pounds russet potatoes, peeled, coarsely grated on a box grater and squeezed dry in a kitchen towel 1 teaspoon granulated garlic 1 teaspoon paprika 1/4 teaspoon cayenne Salt and freshly cracked black pepper 2 tablespoons butter 2 tablespoons olive oil Instructions: Adjust an oven rack to the middle position and set the oven to broil. In an ovenproof 12-inch nonstick skillet set over medium heat, add the bacon and cook until just crisp, 4 to 5 minutes. Then set aside. Add the sausage, cooking until well browned and making sure to break it up as it cooks, about 6 minutes. Set the sausage aside with the bacon and discard all but 1 to 2 tablespoons of the pork fat. Whisk the eggs and half-and-half together. Add the egg mixture to the skillet with the pork fat, set it over medium heat and stir the eggs using a rubber spatula, scraping and tilting the pan to slide the egg mixture around the pan. Cook until the bottom is set and the top is still wet and glistening, 2 to 3 minutes. Then add in the cooked meats and cheeses, and season with salt and pepper. Use a spatula and press the ingredients into the eggs. Place in the oven and cook until lightly golden on top and puffed up, 2 to 4 minutes. Then let the frittata rest for 5 minutes before slicing. Combine the cream cheese, sour cream, Sriracha and scallions in a mixing bowl and season with salt and pepper. Slide the frittata onto a cutting board and cut into rounds using a 3 1/2-inch-to-4-inch cookie cutter, depending on the size of your bagel. Place a frittata round on each bagel and top with a generous smear of sauce. Serve with a side of Atomic Hash Browns and some extra sauce for dippin'. Heat a 12-inch nonstick skillet over medium heat. Toss the potatoes with the granulated garlic, paprika, cayenne and some salt and pepper in a medium bowl. Add half of the butter and half of the oil to the skillet. Let melt, and then add the potatoes, pressing them down with a spatula. Cook until crisp and golden brown on one side, 5 to 7 minutes. Set a baking sheet or a large plate over the skillet and carefully invert the potatoes onto the baking sheet. Add the remaining butter and oil to the skillet and slide the potatoes back in, un-cooked side down, and cook until golden and crispy on the second side as well, 4 to 5 minutes. Slide onto a cutting board and cut into wedges to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 4341,"Lobster Roll One 1-pound lobster, cooked Beurre Blanc, warmed, recipe follows 2 pinches chopped chives Softened unsalted butter 4 split-top hot dog rolls or 4 thick slices brioche Celery leaves, for garnish 1/2 cup white wine vinegar 1/4 cup diced shallots (2 shallots) 1 small bay leaf 1/2 teaspoon crushed black peppercorns 1/4 cup heavy cream 1/2 pound (2 sticks) unsalted cold butter, cubed Pinch kosher salt 1 1/2 tablespoons freshly squeezed lemon juice 1/2 cup finely chopped celery Instructions: Cut the lobster meat in a large dice and add it to the warm Beurre Blanc. Gently swirl the pan to cover the lobster meat with the sauce. Add the chives. Spread the softened butter on both sides of each roll and toast in a saute pan over medium-low heat. Slice each roll through the center without cutting all the way through, and fill each roll with lobster meat. Spoon a tablespoon or 2 of Beurre Blanc over the lobster meat and garnish with celery leaves. Serve warm.
Place the vinegar, shallots, bay leaf and crushed peppercorns in a saute pan and simmer until reduced to 1 to 2 tablespoons liquid. Add the cream and slowly add the cold butter, cube by cube, whisking constantly as each cube melts. Add the salt and lemon juice. Strain and press the Beurre Blanc through a fine sieve into another saute pan and add the celery. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4342,"Southwest Black Bean Burger Sandwich 2 teaspoons fat free ranch salad dressing 2 teaspoons salsa 1/2 cup shredded romaine lettuce 1 Morningstar Farms? Spicy Black Bean Veggie Burger 2 tablespoons finely-shredded, reduced-fat sharp cheddar cheese (about 1/2 oz.) 1 tablespoon seeded and thinly-sliced jalapeno pepper 1 tablespoon pitted and sliced black olives 1 hamburger bun or whole wheat hamburger bun, split and toasted (about 1 1/2 oz.) 2 teaspoons chopped fresh cilantro (optional) Instructions: Be a dinnertime hero with this meal-in-a-sandwich that will win you applause. A black bean burger is topped with cheddar cheese, jalapeno pepper and olives, and then it's tucked into a bun along with salsa-and-ranch-dressed salad.

1. In small bowl stir together salad dressing and salsa. Toss with lettuce. Set aside.
2. Micro-cook veggie burger according to package directions, except after turning burger top with cheese, jalapeno pepper and olives. Continue micro-cooking according to package directions.
3. Top bun bottom with lettuce mixture and burger. Sprinkle with cilantro (if desired). Add bun top. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 4343,"Green Smoothie Bowl 2 cups spinach 1/2 cup unsweetened almond milk 1 tablespoon chia seeds 1 frozen banana 1/2 avocado Ice, for thickening Toppings of choice Instructions: Add the spinach, almond milk, chia seeds, banana and avocado to the pitcher of a blender and blend. Depending on the power of the appliance, you may need to stop it, stir the ingredients and then continue blending. If the consistency is too thin, blend in some ice cubes. Transfer to a bowl, add toppings, and enjoy with a spoon! ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 4344,"Hot Buttered Crab 4 medium-sized cooked crabs 1 small clove garlic 2 anchovy fillets 4 ounces butter 4 tablespoons dry white vermouth 1 lemon, juiced Good pinch freshly grated nutmeg Hot pepper sauce 2 ounces fresh white bread crumbs Salt and freshly ground black pepper Small bunch parsley, finely chopped Instructions: Extract all the meat from the crabs. Wash and reserve the shells.
   Finely chop the garlic and anchovies, then fry them gently in a little of the butter for about 3 minutes. Add the vermouth, lemon juice and remainder of the butter, and season with the nutmeg and a good dash of hot pepper sauce to taste. Stir in half of the bread crumbs and the crabmeat. Season with salt and pepper to taste. Stir to blend and cook for about 5 minutes. Add most of the chopped parsley.
   Transfer the buttered crab mixture to the crab shells, and sprinkle with the remaining bread crumbs and parsley. Cook under a preheated hot grill until bubbling and brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4345,"Wasabi Marinated Tuna with Field Greens 3 pounds sushi grade tuna 2 tablespoons soy sauce 1 tablespoon wasabi 4 tablespoons ground ginger 1 tablespoon minced garlic 1 tablespoon sesame oil 2 tablespoons sugar 1/2 gallon orange juice 4 ounces rice wine vinegar 1 1/2 quarts olive oil Field greens Sesame seeds Marinated tuna Instructions: Mix the wasabi and soy sauce together in a bowl, then marinate the tuna in the mixture for 30 minutes, refrigerated. Place all ingredients except olive oil in a saucepan and reduce by 1/2. Blend in the olive oil with a whisk to emulsify. Toss the tuna in sesame seeds. Pan sear the tuna to the desired doneness. Toss field greens in the orange ginger dressing. Arrange the greens on a plate. Slice the tuna and place on the greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4346,"Millionaire Shortbread Cookies 1/2 teaspoon fine salt 1 1/2 cups sweetened condensed milk 1/2 cup light brown sugar (not packed) 3 tablespoons cookie butter, such as Biscoff or Speculoos 1 teaspoon fine salt 4 ounces dark chocolate, chopped 2 teaspoons vegetable oil Flaky salt, such as fleur de sel 12 tablespoons unsalted butter, cut into 1/2-inch cubes, plus extra melted for coating the pan 2 cups all-purpose flour, plus extra for coating the pan 1/3 cup granulated sugar Instructions: For the shortbread layer: Preheat the oven to 350 degrees F. Using a pastry brush, butter a 9-by-13-inch baking dish and coat with flour, tapping off excess.
   Put the flour, sugar and salt in a food processor and pulse. Add the butter and pulse until the dough just comes together. Press the shortbread mixture into the prepared pan and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
   For the cookie butter layer: In a 5-quart saucepan over moderately-low heat, combine the sweetened condensed milk, brown sugar, cookie butter and salt. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until the mixture becomes thick and amber in color, about 15 minutes. Pour the mixture over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
   For the chocolate topping: In a bowl set over a saucepan of simmering water, melt the chocolate with the oil. Once the chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then put in the refrigerator to cool completely, allowing the chocolate to slightly harden but not too hard. Cut into 2-inch pieces. Garnish with flaky salt before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 4347,"Provencal Cod, Potatoes and String Beans 1 pound Yukon Gold potatoes, thinly sliced 1/4 cup plus 1 tablespoon extra-virgin olive oil 1 teaspoon herbes de Provence Kosher salt and freshly ground pepper 8 ounces yellow wax beans and/or green beans, trimmed 2 small tomatoes, diced 1/3 cup pitted kalamata olives, roughly chopped 2 tablespoons fresh lemon juice 4 6-ounce cod fillets (1 to 1 1/2 inch thick) Chopped fresh parsley, for topping Instructions: Put a rimmed baking sheet in the upper third of the oven and preheat to 475 degrees F. Combine the potatoes, 2 tablespoons olive oil and 1/2 teaspoon herbes de Provence in a large bowl; season generously with salt and pepper. In a separate bowl, combine the beans, 1 tablespoon olive oil and the remaining 1/2 teaspoon herbes de Provence; season generously with salt and pepper. Remove the hot baking sheet from the oven; add the potatoes in a single layer on one side of the pan and the beans on the other side. Roast until the potatoes are browned and the beans are tender, about 20 minutes. Meanwhile, combine the tomatoes, olives, remaining 2 tablespoons olive oil, the lemon juice, 1/2 teaspoon salt and a pinch of pepper in a small bowl; set aside. Season the cod all over with salt. Remove the baking sheet from the oven. Separately stir the potatoes and beans with a spatula and push to the sides of the pan, leaving a space in the middle. Place the cod in the middle of the pan and top with half of the tomato mixture. Roast until the cod is opaque, 10 to 12 minutes. Sprinkle the potatoes with parsley. Serve with the remaining tomato mixture. ","[Rouge, GSM, Vermentino, Albari?o]" 4348,"Triple Orange Dessert Soup 3 Valencia oranges 3 tangerines 2 pomelos, or ruby red grapefruits 1/4 cup sugar Pinch gray salt 1 cup Muscat Instructions: Cut ends from all of the fruit, and then cut off the skin and bitter white pith with a paring knife. Cut the citrus segments out from the membrane and carefully put the segments in a shallow bowl, taking care to keep them whole. Squeeze the leftover peels and membranes over another bowl to get out any remaining juice. Gently stir sugar and salt into juice, pour over fruit, and divide into soup plates. Cover and refrigerate until chilled, about 1 to 2 hours. To serve, pour 1/4 cup Muscat over each serving. ","[Chenin Blanc, Moscato, Riesling, Vin Santo]" 4349,"Peas and Pancetta 1/4 pound pancetta, diced (1 cup) 1 shallot, sliced 1 teaspoon minced garlic Grated zest and juice of 1 orange
3 cups shelled fresh peas (about 1 pound) 1/4 cup chopped fresh parsley 1 tablespoon unsalted butter Kosher salt Instructions: Cook the pancetta in a large skillet over medium-low heat until crispy, about 5 minutes. Add the shallot and garlic, cook 1 minute and then add the orange juice.
Increase the heat to medium, add the peas and cook until tender, about 3 minutes. Remove the pan from the heat and fold in the orange zest, parsley and butter. Taste for seasoning and add salt if necessary, though you shouldn't need much, if any, because the pancetta adds a natural saltiness to the dish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 4350,"Rhubarb Short Ribs 1/2 cup plus 2 tablespoons (125 grams) sugar 2 tablespoons kosher salt, plus additional as needed
1 teaspoon fennel seeds
1/2 teaspoon ground allspice
Freshly ground black pepper
5 pounds bone-in short ribs
2 cups medium dice fresh or frozen rhubarb 2 large yellow onions, thinly sliced
1 head garlic, peeled and cloves smashed
2 tablespoons olive oil
1/2 cup rhubarb jam
2 cups low-sodium chicken broth
Instructions: Add the sugar, salt, fennel seeds, allspice and some black pepper to a small bowl and mix to combine. Rub the short ribs with the mixture and place in an airtight bag or container and refrigerate for 6 hours or up to overnight. Preheat the oven to 475 degrees F. Add the rhubarb, onions and garlic to a medium roasting pan or braiser and drizzle with the olive oil. Toss to coat in the oil. Place the short ribs on the bed of rhubarb and onions. Bake until the top of the meat begins to brown, about 20 minutes. Reduce the heat to 325 degrees F and add the rhubarb jam in small dollops on top of the short ribs. Add the chicken broth (it should reach halfway up the ribs; add more broth or water if necessary). Cover the pan with foil or a lid and bake until the meat is tender and easy comes off the bone with a fork, an additional 2 1/2 to 3 hours. Plate the short ribs. Place the pan on the stovetop and bring the remaining liquid to a boil. Reduce to a simmer and allow to thicken until the sauce coats the back of a spoon. Taste and season with salt and pepper. Ladle the sauce on top of the short ribs and serve! ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 4351,"Sweet and Sour Red Cabbage with Cranberries 1 small red cabbage 2 tablespoons canola oil Sea salt and freshly ground pepper 1/4 teaspoon ground mace 2 tablespoons balsamic vinegar 1 1/2 ounces brown sugar 3 tablespoons red wine 2 bay leaves 1/3 cup dried cranberries Instructions: Discard the outer leaves of the cabbage, quarter it, remove the hard core and finely slice the leaves. Heat the oil in a saucepan and sweat the cabbage with the salt and pepper and mace until it gives off a nutty aroma and is glossy and relaxed. Add the balsamic vinegar and the sugar and cook to evaporate it. Add the red wine and bay leaves, cover the pan, turn the heat down low and braise for 17 minutes, stirring halfway through. Add the cranberries, cover the pan, and cook for another 10 minutes, stirring halfway through. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 4352,"No-Fuss Pizza Dough 1 cup tepid water 3 tablespoons extra-virgin olive oil, plus more for oiling the bowl 2 teaspoons sugar 1 1/2 teaspoons kosher salt 3 cups all-purpose flour, plus more for kneading 2 1/2 teaspoons active dry yeast (1 package) Instructions: Stir together the water, oil, sugar and salt in a liquid measuring cup until the sugar dissolves. Whisk the flour and yeast in a large bowl, make a well in the center, and add the liquid mixture. With a wooden spoon or your hand, gradually stir the flour into the liquid to make a rough dough. Pull the dough together into a ball. Turn onto a work surface dusted with flour. Knead until the dough is smooth and elastic, about 10 minutes, using a little flour if necessary to keep it from sticking. Shape the dough into a ball. Put it in a large, lightly oiled bowl and turn it to coat with the oil. Cover the bowl with plastic wrap and let rise until double in size, about 1 hour. Punch the dough down, knead briefly, shape it into a ball, cover, and let rise until soft and puffy, about 45 minutes more. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 4353,"Grilled Buffalo Wings 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
3 pounds whole chicken wings
6 tablespoons unsalted butter
1/3 cup hot sauce
1 tablespoon apple cider vinegar
1 tablespoon honey
Instructions: In a small bowl, combine the salt, pepper and garlic powder. In a large bowl, toss the wings with the salt mixture to evenly coat. Preheat a gas grill to medium heat (about 350 degrees F). Place the wings on the grill, crowding them together so that they are all touching (this goes against the conventional wisdom of giving meat room so it doesn't steam; you want them to steam so that they stay moist). Grill, flipping the wings every 5 minutes, for a total of 20 minutes of cooking. In the meantime, heat the butter, hot sauce, vinegar and honey in a saucepan over low heat and whisk to combine. In a clean large bowl, toss the wings with the sauce. Turn the heat up on the grill to medium high. Use tongs to remove the wings from the sauce and put them back on the grill until the skins crisp, 1 to 2 minutes per side. Put the wings back in the bowl with the sauce, toss and serve. ","[Zinfandel, Merlot, Malbec, Shiraz]" 4354,"Apple Fritters 1 1/4 cups all-purpose flour 3/4 cup sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoon fine sea salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 3/4 cup sparkling water 1/2 cup buttermilk 1 teaspoon pure vanilla extract Zest of 1 large lemon 2 cups olive oil 2 cups vegetable oil 3 firm apples, such as Granny Smith Instructions: In a medium bowl, mix together the flour, 1/4 cup sugar, the cinnamon, salt, baking powder and baking soda. Add the sparkling water, buttermilk and vanilla, and stir until the mixture forms a batter. Let rest for 15 minutes. In a small bowl, whisk together the remaining 1/2 cup sugar and the lemon zest. In a heavy 4 to 5-quart saucepan, heat the olive oil and vegetable oil over medium heat until a deep-fry thermometer registers 375 degrees F. (If you don't have a thermometer, a cube of bread should brown in about 3 minutes.) Meanwhile, peel and core the apples, then cut into 1/2-inch-thick slices. Using paper towels, blot the apple slices dry. Add the apple slices to the batter and toss until coated. Working in batches, fry the apples, turning occasionally, until golden brown, 2 to 3 minutes per batch. Drain on paper towels and sprinkle with the lemon sugar while still warm. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4355,"His and Hers Turkey Meatloaf Sandwich 1 tablespoon mayonnaise 4 slices bread, toasted 2 thick slices Turkey Meatloaf, recipe follows 2 slices ripe large tomato, such as beefsteak 2 tablespoons Gwen's Cole Slaw, recipe follows 1 tablespoon mustard 1 lettuce leaf 2 tablespoons olive oil 2 small onions, 1 finely chopped and 1 cut into half-moon slices 3 tablespoons fresh parsley, chopped 1 1/2 pounds dark meat ground turkey 3/4 cup plus 3 tablespoons seasoned breadcrumbs 1 large egg 1/4 cup plus 3 tablespoons ketchup 1 teaspoon kosher salt, plus more for sprinkling 1 teaspoon freshly ground black pepper, plus more for sprinkling 1/4 small head cabbage, cored and thinly sliced (2 cups) 1/4 small onion, diced 1/4 cup mayonnaise 1/4 cup sweet relish 2 tablespoons freshly squeezed lemon juice 1 tablespoon Dijon-mayonnaise spread, such as Dijonnaise Kosher salt and freshly ground black pepper Instructions: For Hers: To make the sandwich, spread the mayonnaise on 2 slices of bread. Top 1 slice of bread with 1 slice of meatloaf, 1 slice of tomato and the cole slaw. Top with the other slice of bread. For His: To make the sandwich, spread the mustard on the remaining 2 slices of bread. Top 1 slice with the remaining slice of meatloaf, tomato and the lettuce. Top with the other slice of bread. Preheat the oven to 350 degrees F. Heat 1 tablespoon oil in a small skillet over medium-low heat until hot but not smoking. Add the chopped onion and saute until softened and brown, about 6 minutes. Add the parsley and cook for another minute. Set aside. In a large mixing bowl, combine the turkey with the breadcrumbs, egg, 1/4 cup of the ketchup, cooked onion mixture, salt and pepper. Mix until fully combined. Form into a loaf and transfer to a 9-by-5-inch loaf pan. Using a pastry brush or the back of a spoon, brush the remaining 3 tablespoons of ketchup over the loaf. Evenly scatter the sliced onions over the loaf, drizzle with the remaining tablespoon of oil and sprinkle with salt and pepper. Bake until the meatloaf is cooked through, 55 to 60 minutes. Yield: 4 to 6 servings In a large bowl, combine the cabbage, onion, mayonnaise, relish, lemon juice, Dijon-mayonnaise spread and salt and pepper to taste. Chill for at least 30 minutes and up to overnight before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4356,"Y Not Buckwheat Flatbread with Spicy Hummus and Vegetables 1/2-ounce fresh yeast 11/2 teaspoons granulated sugar 1 1/4 cups water, at room temperature 2 tablespoons olive oil 8 ounces bread flour 3/4 cup buckwheat flour 1 teaspoon salt 3 cups chickpeas, cooked or canned, drained and rinsed 6 cloves roasted garlic 1 tablespoon chipotle puree 2 tablespoons lemon juice 2 tablespoons tahini 1/2 cup olive oil Salt and freshly ground pepper Red bell peppers cut into strips Sliced red onions Sliced scallions Blanched green beans Thinly sliced eggplant Salt and pepper Ancho powder 1/2 pound of goat cheese crumbled Chopped Nicoise olives Basil chiffonade Instructions: For the Flatbread: In an electric mixer fitted with a paddle attachment, combine the yeast, sugar and water. Mix for 1 minute on low speed and let sit until the mixture just begins to bubble. Attach the dough hook and add the flours and salt to the yeast mixture. Mix until it forms a mass, the dough should be sticky. Continue to add additional flour, if necessary, until the surface is dry enough to handle and dry enough to roll. Divide the dough into pieces, roll into balls and lightly brush with oil. Place on a floured surface and cover the balls with plastic wrap and a clean cloth and let proof for 2 hours at room temperature or place on a lightly greased baking sheet, cover and let proof overnight in the refrigerator. To form flatbread pat each piece of dough out into a 5-inch disk and sprinkle liberally with flour. Roll each disk on a floured surface into a 10-inch diameter circle. Puncture the dough liberally with a fork to keep it from rising. Grill or bake each on a pizza stone or a lightly greased sheet pan for about 5 minutes at 425 degrees F. until dough starts to get crisp on the edges but still remains chewy. For the Spicy Hummus: Place chickpeas, garlic, chipotle puree, lemon juice and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper. For the Vegetables: To assemble and bake: Preheat oven to 450 degrees F. Top each pre-baked flatbread with the spicy hummus. Arrange any or all of the veggies on top of the hummus. Season with salt, pepper and ancho powder. Place the bread back in the oven and bake for 5 minutes to heat through. Remove and add olives, goat cheese and fresh basil. Cut into small squares and place on a platter. Additional serving suggestions: Spiced nuts Marinated olives Cheese platter with an assortment of cheeses and crackers Crudite ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]

" 4357,"Upright Deviled Eggs 12 large eggs 1/4 cup mayonnaise
2 tablespoons whole-grain mustard
1 tablespoon chopped chives
2 teaspoons hot sauce
2 teaspoons paprika
Kosher salt and freshly ground black pepper Instructions: Put the eggs in a pot and cover with cold water. Bring to a simmer, then remove from the heat, cover and let sit 10 minutes. Drain, cool and peel the eggs. Cut off the top third of each egg and scoop out the yolks into a medium bowl. Mash the yolks with a fork. Add the mayonnaise, mustard, chives, hot sauce and paprika and mix until well blended. Taste and season with salt and pepper. Transfer the yolk mixture to a piping bag and pipe back into the whites. Serve immediately or cover and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4358,"Sausage, Pepper and Onion One-Pot 2 pounds Italian hot and/or sweet sausages 3 tablespoons extra-virgin olive oil 1 1/2 teaspoons fennel seed 1 red cl pepper, thinly sliced 2 cubanelle peppers, thinly sliced 1 red bell pepper, cored and thinly sliced 2 large red or yellow onions, thinly sliced 4 cloves garlic, thinly sliced 2 tablespoons tomato paste 1/2 cup dry white wine 1 cup chicken stock 1 (15-ounce) can tomato sauce or stewed tomatoes A generous handful flat-leaf parsley, finely chopped A loaf ciabatta bread* Instructions: Place the sausages in a high-sided skillet or Dutch oven and add 1-inch water and 1 tablespoon extra-virgin olive oil to the pan. Bring the mixture to a boil, then reduce the heat a bit and allow the water to boil away. The sausages will gently cook through in the water, and then the oil will crisp the casings up to a deep brown. Remove the sausages to a plate. Heat extra-virgin olive oil, a couple of turn of the pan, in the same skillet over medium-high heat, stir in fennel seed and cl pepper, then add in the peppers, onions, and garlic as you slice them, season with salt and pepper and cook 15 minutes to soften. Stir in the tomato paste 1 minute, then wine for 1 minute more. Add the chicken stock and canned tomatoes. Finish with parsley. Slice the sausages on an angle and add to the pot. Cover, cool completely, and store for a make-head meal. Reheat, covered, over moderate heat or in moderate oven. Crisp up chunks of bread in a warm oven just before serving for mopping up your plate! ","[Barolo, Barbaresco, Dolcetto, Tempranillo]

" 4359,"Greek Yogurt Cheesecake Cooking spray 2 cups cinnamon-sugar pita chips, lightly crushed 2 tablespoons unsalted butter, melted 1 17-ounce container plain 2-percent Greek yogurt 8 ounces reduced-fat cream cheese, at room temperature 3 large eggs 3/4 cup sugar 1/4 cup all-purpose flour 1 teaspoon vanilla 1 teaspoon finely grated lemon zest Kosher salt 2 cups frozen wild blueberries 3/4 cup unsweetened pineapple juice 1 teaspoon unflavored gelatin Instructions: Position an oven rack in the center of the oven and preheat to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Wrap the bottom and sides of the pan with a large piece of foil and place the pan on a rimmed baking sheet. Put the pita chips into a food processor and pulse until fine. Add the butter and process until the crumbs are moistened. Press the crumbs into the bottom and about 1/2 inch up the sides of the prepared pan. Bake until the crust is slightly dry in appearance and fragrant, about 5 minutes. Cool completely. Meanwhile, combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, lemon zest and 1/2 teaspoon salt in a food processor and process until well blended and smooth. Pour over the prepared crust and bake until the center is just set, 40 to 50 minutes. Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight. Meanwhile, put the blueberries and pineapple juice in a medium saucepan and bring to a boil. Reduce heat to low and cook for 5 minutes, then remove from heat. Sprinkle the gelatin over 1 tablespoon water in a small bowl and let stand 5 minutes. Stir the dissolved gelatin into the hot blueberry mixture until combined. Transfer the mixture to a medium bowl, cover and chill until thickened, about 3 hours. After chilling the cheesecake, remove the springform ring. Slice and serve, topped with the blueberry sauce. If the sauce is too thick, rewarm it in the microwave for 20 seconds at a time before spooning over the cheesecake. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 4360,"Potato Cakes and Eggs 1 pound baking potatoes, diced (2 potatoes, skin on) 2 tablespoons milk 1 cup fresh bread crumbs 5 large eggs Kosher salt Freshly ground black pepper 3 to 4 tablespoons extra-virgin olive oil 8 ounces spinach (6 packed cups) 1 large onion, thinly sliced (2 1/4 cups) 2 cloves garlic, minced 4 sprigs fresh thyme 2 large tomatoes diced 1/3 cup chopped olives, about 20, (picholines or kalamatas or a mix) 2 tablespoons unsalted butter Instructions: Put potatoes in salted water and boil until tender, 12 to 15 minutes. Drain and smash with the milk. Mix in the bread crumbs and 1 of the eggs and season with salt and pepper, to taste. Pack into 4 (3-inch) patties. Preheat oven to 300 degrees F. In a nonstick pan, heat 2 tablespoons of the olive oil over high heat until the oil shimmers. Sear the potato cakes until crispy and browned, 3 to 5 minutes per side. Transfer to a sheet pan to keep warm in a low oven. Add the spinach to the pan, and cook, season with salt and pepper, and toss until just wilted, 1 to 2 minutes. Transfer to a bowl. In the same pan, add the remaining 2 tablespoons of oil and cook the onions, garlic and thyme until soft and slightly brown, 10 minutes. Add the tomatoes and olives and cook until warmed. Transfer to a bowl and cover with foil to keep warm. Melt the butter in the same pan, and fry the eggs, sunny-side up or as desired, about 4 minutes. Season with salt and pepper. While the eggs fry, divide the potato cakes among 4 plates. Top with the wilted spinach. Top each cake with a fried egg, and spoon warm tomato sauce over and around the egg. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 4361,"Fried Calamari with Tuna and Caper Mayonnaise 2 egg yolks* 8 ounces extra-virgin olive oil Salt and pepper Splash white wine vinegar 2 tablespoons rinsed capers 1 can tuna, mashed 2 cups vegetable oil 2 cups all purpose flour Salt and cayenne pepper to taste 1 pound calamari rings Instructions: In a blender add 2 egg yolks, blend. While the motor is running, slowly add 8 ounces olive oil. Season with salt and pepper. Add the white wine vinegar, and capers. Pulse quickly. Transfer the mayonnaise to a mixing bowl and add 1 mashed, tuna. Mix together and transfer to a mixing bowl. Refrigerate until needed. In a large pot heat oil to 350 degrees. Next, mix together flour, salt and cayenne pepper. Coat the calamari rings in the flour and fry until golden brown, about 30 seconds. Drain on paper towels. Serve hot with the caper mayonnaise. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 4362,"Killer Kale Pasta 2 red bell peppers 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 medium shallots, diced 2 cloves garlic, minced Kosher salt and freshly ground pepper 1 to 2 teaspoons red pepper flakes, plus more for topping 1/2 cup dry white wine 1 28-ounce can diced fire-roasted tomatoes 1 14-ounce can diced fire-roasted tomatoes 2 large bunches kale (2 1/4 to 3 pounds) 4 cups coarsely shredded rotisserie chicken (skin removed) 1 cup chicken stock (optional) 1 pound rigatoni 1 cup grated parmesan cheese (about 2 ounces) Instructions: Place the bell peppers over the flame of a gas burner to char, turning, 3 to 4 minutes per side (or char the peppers under the broiler, turning, 5 minutes). Place in a bowl, cover with plastic wrap and allow the peppers to steam about 10 minutes. Once cool to the touch, remove the peppers from the bowl and pull off the charred skin and stems and remove the seeds. Slice and set aside until ready to use. Set a large Dutch oven over medium-high heat. Add the olive oil, then the shallots and garlic; season with salt and pepper and cook until the garlic is fragrant and the shallots are translucent, 3 to 4 minutes. Add the red pepper flakes and wine and cook until most of the wine has evaporated, 3 to 5 minutes. Add both cans of tomatoes and the roasted red peppers. Mix well and bring to a steady boil, then reduce the heat so the sauce simmers. Meanwhile, prepare the kale by removing and discarding the stems; tear the leaves into bite-size pieces. Fold the kale into the tomato sauce along with the chicken and toss to combine. Cover and cook until the kale has wilted, about 5 minutes. If the sauce seems dry, add the chicken stock 1/2 cup at a time. Continue cooking, covered, until the kale is tender, all the flavors have come together and the sauce is thick, 15 to 20 minutes. Taste and season with salt and pepper. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, 8 to 10 minutes. Reserve about 1 cup cooking water, then drain the pasta and add it directly to the Dutch oven with the finished sauce. Drizzle in some olive oil. Cook over low heat, tossing to coat everything, 2 to 3 minutes. (This allows the last cooking of the pasta to be done in the sauce.) Add a little of the reserved pasta water if needed. Serve the pasta in large bowls and top with spoonfuls of parmesan, more red pepper flakes and another drizzle of olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 4363,"Meyer Lemon Ricotta Pancakes with Macerated Strawberry Coulis 1 quart strawberries, topped and quartered 1/2 cup sugar 1/2 cup orange juice 2 cups all-purpose flour 3/4 cup sugar 1/2 teaspoon salt, plus a pinch for egg whites 1 heaping teaspoon baking powder 4 eggs, separated 1 heaping cup ricotta cheese 3/4 cup milk 2 Meyer lemons, zested and juiced Butter, for cooking the pancakes Powdered sugar, for dusting Instructions: Toss the strawberries with the sugar and orange juice. Cover and let sit at room temperature for at least 30 minutes. After the berries and sugar have macerated and become very juicy, remove 1/2 of the berry mixture, put it in a food processor and puree until smooth. Return it to the rest of the berries and reserve until ready to use. Sift together all of the dry ingredients in a large bowl. In another bowl, combine the egg yolks, ricotta, milk and lemon zest and juice, and mix until it becomes homogeneous. Make a well in the dry ingredients, add the wet ingredients to the well and whisk until combined. Preheat a griddle. In another bowl, using a whisk or electric mixer, beat the egg whites with a pinch of salt to stiff peaks. Fold the egg whites into the flour mixture in thirds. Do this quickly and gently so the pancakes will be light and fluffy. Melt small pats of butter onto the preheated griddle, and spread it around with a paper towel to remove any excess butter. Spoon or ladle the pancake batter onto the prepared griddle to desired size of the pancake. When the top of the pancake is full of holes, like bubbles have risen to the surface and burst, the pancake is ready to flip. Flip the cakes and cook until the bottom is golden brown. Remove the pancakes from the grill to serving plates. Top with the macerated strawberry coulis and garnish with powdered sugar. What a flapjack! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 4364,"Dark Chocolate Espresso Sundae 4 ounces quality dark chocolate 5 ounces espresso or strong coffee, very hot 3 large scoops vanilla bean gelato 1 tablespoon chocolate covered espresso beans, for garnish 2 biscotti Instructions: Add the chocolate to a heatproof bowl. Pour over the hot espresso and let sit for 1 minute. Stir until completely smooth. Scoop the gelato into bowls, pour over the espresso ganache and top with the chocolate covered espresso beans. Add the biscotti and enjoy. ","[Barolo, Cabernet Sauvignon, Syrah/Shiraz]" 4365,"Honey-Nut Cereal Treats 4 tablespoons unsalted butter, plus more for greasing One 10-ounce bag mini marshmallows 1 tablespoon honey 1/2 cup almond butter 1 teaspoon pure vanilla extract 3 cups toasted honey whole-grain oat cereal, such as Honey Nut Cheerios 3 cups honey-sweetened puffed wheat cereal, such as Honey Smacks 1 1/2 cups salted mixed nuts, roughly chopped Instructions: Line a 9-by-13-inch baking dish with enough foil so that there's a 2-inch overhang on all sides. Grease the foil with butter. Melt the butter in a large pot over medium heat. Add the marshmallows and honey and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the almond butter and vanilla. Add the whole oat cereal, puffed wheat cereal and 1 cup of the chopped mixed nuts. Stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Transfer to the prepared baking dish and pat down into an even layer. Scatter the remaining 1/2 cup of chopped nuts on top and press into the top (use the bottom of a measuring cup to help). Let sit at room temperature until firm, about 30 minutes. Cut into 24 bars. Store at room temperature in an airtight container for up to 3 days. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 4366,"Roasted Shrimp with Homemade Cocktail Sauce 2 pounds large shrimp (16 to 20 count), peeled and deveined 4 cloves garlic, minced
Salt and freshly ground black pepper 2 tablespoons olive oil
3 tablespoons butter
1/2 large sweet onion, diced (about 3/4 cup)
2 tablespoons coriander seed, toasted and ground
1 teaspoon minced fresh thyme or 1/2 teaspoon dried
2 cups canned whole plum tomatoes, pulsed in a food processor to puree
1 bay leaf Zest of 1/2 lemon
2 tablespoons lemon juice
3 to 4 tablespoons hot prepared horseradish (not creamed) or freshly grated horseradish 4 shakes (about 1/8 teaspoon) cayenne
4 teaspoons sugar
2 heads bibb lettuce, small and medium leaves only Instructions: Blot the shrimp dry and place in a medium bowl along with the garlic, a pinch of salt, 1/2 teaspoon black pepper and the olive oil. Refrigerate for a minimum of 2 hours and up to 8 hours. For the sauce: Heat the butter in a large nonreactive skillet. Add the onion and 1/4 teaspoon salt and cook over medium heat, stirring often, until coppery brown, 10 to 15 minutes. Add the ground coriander and the thyme, and stir to combine. Add the pureed tomatoes, 1/4 teaspoon black pepper, the bay leaf and the lemon zest. Cook, uncovered, over medium-low heat until the sauce thickens, 10 to 15 minutes. Add the lemon juice, horseradish, cayenne and sugar, and taste for seasoning. Pour the sauce into a small bowl and let cool to room temperature before serving. (You can make the cocktail sauce up to 3 days ahead and keep refrigerated.) For the shrimp: Preheat the oven to 425 degrees F. When hot, place a heavy sheet pan in the oven to preheat for a couple of minutes. Add the marinated shrimp to the hot pan in a single, well-spaced layer. Roast the shrimp until curled into a \C\ shape and pearly-white throughout, about 10 minutes. To serve: Arrange the lettuce leaves and the shrimp on separate platters, with the cocktail sauce on the side. Have guests assemble their own wraps: one shrimp per lettuce leaf, with a healthy dollop of cocktail sauce on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4367,"\Miss\ Mickey's Peanut Butter Balls 1 cup sugar 1/2 cup dark corn syrup 1/2 cup white corn syrup 2 cups crunchy peanut butter 4 cups rice cereal Instructions: In a large saucepan, stir the sugar and the syrups together over medium heat. Remove from the heat and quickly add the peanut butter, continuing to stir until the mixture is fully combined. Add the rice cereal and mix well. Shape the mixture into palm-size balls with your hands. Transfer to waxed paper. Store in an airtight container for up to 2 weeks. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 4368,"Shakshuka with Feta 4 to 5 tablespoons olive oil, plus more for drizzling 1 1/2 medium yellow onions, chopped
Kosher salt and freshly ground black pepper 4 to 5 cloves garlic, minced
1 1/2 tablespoons ground cumin
1 1/2 teaspoons harissa, plus more to taste (different brands vary in spiciness)
1/2 teaspoon smoked paprika
Pinch crushed red pepper flakes 1 1/2 tablespoons tomato paste
One-and-a-half 28-ounce cans chopped tomatoes 1 1/2 teaspoons sugar
8 large eggs
1 cup crumbled feta cheese
A handful of chopped fresh flat-leaf parsley
Instructions: Heat the oil over medium heat in a large skillet. Add the onions and a pinch of salt and cook, stirring, until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, harissa, smoked paprika, red pepper flakes, another good pinch of salt and a few turns of black pepper. Cook until it's all dreamy-smelly, another 2 minutes. Stir in the tomato paste, followed by the chopped tomatoes and sugar, and simmer until slightly thickened, 10 minutes more. Taste the sauce and adjust the seasonings. Make 8 little wells in the sauce and crack in the eggs. Simmer until the egg whites are set but the yolks are still runny, about 10 minutes. (You can either baste the eggs with sauce during cooking or just let them be in a sunny-side-up situation.) Off the heat, drizzle with olive oil and sprinkle the eggs with a little salt and pepper. Scatter the feta and parsley over all.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 4369,"Chocolate Sformato with Amaretto Whip Cream 2 cups whole milk, divided 1 cup sugar 1 teaspoon vanilla 1 packet gelatin 4 eggs, lightly beaten 1 (12-ounce) bag bittersweet chocolate chips 1/4 cup toasted sliced almonds 1 cup whipping cream 1 tablespoon powdered sugar 1 tablespoon almond liqueur (recommended: Amaretto) Instructions: Preheat the oven to 350 degrees F. In a small saucepan, combine 1 1/2 cups of the milk, the sugar, and vanilla. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat. Sprinkle the gelatin over the remaining 1/2 cup cold milk and let dissolve for 2 minutes. Combine the cold milk and gelatin with the hot milk and sugar. Stir to dissolve the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not dissolving easily.) When the gelatin is dissolved combine the eggs with the warm milk, whisking constantly to avoid scrambling the eggs. Pour the mixture through a fine mesh strainer into a large measuring cup or small pitcher. Meanwhile, melt the chocolate over a double boiler. When the chocolate is melted gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture. Pour the mixture into a buttered 2-quart casserole dish. Sprinkle the top with the almonds. Place the casserole dish in a larger dish or roasting pan. Add hot water to the outer pan until the water comes halfway up the sides of the baking dish. Bake until the sides are firm and the center is jiggles slightly, about 1 hour. Remove from the oven and let cool for at least 30 minutes. Just before serving, whip the cream to soft peaks in a medium bowl using a whisk or electric hand mixer. Add the sugar and almond liqueur and whip to combine. Spoon the sformato into individual serving bowls and dollop the top with the almond liqueur whip cream. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]

" 4370,"Crunchy Parmesan Chicken Tenders 4 tablespoons plus 1/2 cup extra-virgin olive oil 1 cup buttermilk 1 1/2 pounds chicken tenders (about 18) 3 large garlic cloves, minced 1/2 teaspoon salt 3 tablespoons balsamic vinegar Freshly ground black pepper 1 1/4 cups freshly grated Parmesan 3/4 cup Italian-style seasoned bread crumbs Instructions: Preheat the oven to 500 degrees F. Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes. Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl. Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes. Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 4371,"French Toast Casserole with Marmalade Syrup 2 boxes (12.5 ounces each) frozen cinnamon-swirl French toast, Krusteaz 4 eggs 3 cups milk 2 cups pure maple syrup 1 teaspoon pumpkin pie spice, McCormick 1/3 cup marmalade, Smuckers 1 banana, sliced Instructions: Spray two 9x13-inch baking pans with cooking spray. Place French toast pieces evenly in the bottoms of prepared pans; set aside. In a medium bowl, whisk together eggs, milk, 1 cup of the maple syrup, and the pumpkin pie spice until well combined. Pour evenly over French toast slices in each pan. Cover with plastic wrap; let sit for 1 hour, occasionally pushing French toast down into mixture. Preheat oven to 350 degrees F. Remove plastic wrap and place pans in oven. Bake about 1 hour or until golden brown. In a small saucepan, heat the remaining 1 cup maple syrup, the marmalade, and sliced banana over medium-low heat until heated through. Serve warm over French toast. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 4372,"Avocado Salad 2 avocados, diced 2 scallions, white part only, chopped 1 lemon, juiced 3 tablespoons olive oil Kosher salt Freshly ground black pepper Instructions: Put the avocado, scallions, lemon juice, and oil in a medium bowl, and lightly toss. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 4373,"Brown Sugar-Spiced Grapefruit 1/4 cup lightly packed light brown muscovado sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 2 large pink grapefruits, halved and segmented Instructions: Mix together the sugar, cinnamon and ginger in a small bowl.
Position an oven rack so that it sits 4 inches below the broiler. Preheat the oven to broil.
Put the grapefruit cut-side up on a baking sheet. Divide the sugar mixture over the top of each and place under the broiler. Broil until lightly golden brown, about 3 minutes.
","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 4374,"Chicken Chilaquiles With Fried Eggs 6 plum tomatoes, halved lengthwise 1 jalapeno pepper, halved lengthwise (remove seeds for less heat) 1 white onion, quartered 2 cloves garlic, unpeeled 2 tablespoons vegetable oil, plus more for frying 12 corn tortillas, each cut into 8 wedges Kosher salt 1 tablespoon sesame seeds 1/2 teaspoon dried oregano 3 tablespoons ancho cl powder 1 bunch cilantro, stems and leaves separated 1 rotisserie chicken, skin removed, meat shredded 1 cup low-sodium chicken broth 6 large eggs 1/2 cup grated cotija cheese 6 radishes, thinly sliced 1/3 cup Mexican crema or sour cream (optional) Instructions: Preheat the broiler. Place the tomatoes and jalapeno cut-side down on a foil-lined broiler pan. Add the onion and garlic and broil until blackened, 7 to 10 minutes. Peel the garlic. Meanwhile, heat about 1/2 inch vegetable oil in a deep saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Fry the tortillas in batches until light brown, about 1 minute. Remove with a slotted spoon and drain on paper towels; season lightly with salt while still hot. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the sesame seeds and toast until golden, 2 to 3 minutes. Transfer to a blender along with the broiled vegetables, oregano, cl powder, 1 teaspoon salt and the cilantro stems. Puree until smooth. Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the puree and cook, stirring often, until thickened, 8 to 10 minutes. (Partially cover the skillet if the sauce starts to splatter.) Reduce the heat to medium. Add the chicken and broth and heat through, 3 to 4 minutes. Fold in the tortillas and cook until softened, about 1 minute. Keep warm while you fry the eggs. Divide the chilaquiles among plates. Top with the eggs, cheese, radishes and cilantro leaves. Drizzle with crema, if desired. ","[Syrah, Tempranillo, Garnacha, Barbera]" 4375,"Lemon and Lime Cream Tart 1 tart shell, baked blind 8 large free-range eggs 12 ounces caster sugar 12 ounces double cream 7 1/2 ounces lime juice 3 3/4 ounces lemon juice Instructions: With this particular tart, as it has a moist filling, it's important to egg-wash the uncooked tart shell before adding the filling. This adds a sort of waterproof layer and keeps the pastry crisp and short for longer. Whisk together the sugar and eggs in a bowl. When they are well mixed, slowly stir in the cream and the juices. Put the cooked tart shell back into the oven and then pour the filling into it -- I find this reduces spillage. Bake for around 40 to 45 minutes at 180C/350F/Gas 4 or until the filling is set, but still semi-wobbly in the middle (obviously different ovens will cook at different rate so it is good for you to try this tart a couple of times to gauge exactly when you should take it out of the oven). After cooling for an hour, the semi-wobbly filling will have firmed up to the perfect consistency; soft and smooth. If you cut it before it has had time to rest it will pour out or be extremely gooey. You can dust it with a little icing sugar, if you wish. Serve with a huge pile of fresh raspberries or strawberries. Whatever you decide to serve it with should be quite simple so that you let the tart do the talking. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 4376,"Steamed Vegetable Spring Rolls 2 teaspoons peanut or olive oil 2 cups shredded coleslaw mix 1/2 cup Thai Peanut Sauce, recipe follows 8 spring roll wrappers (sold in the refrigerated section of the produce aisle) 1 (6-ounce) can sliced water chestnuts, drained and chopped 1 (11-ounce) can asparagus, drained and cut into 1-inch pieces 1/4 cup reduced-sodium soy sauce 3 cups reduced-sodium beef broth 2 tablespoons reduced-sodium soy sauce 2 tablespoons creamy peanut butter 2 teaspoons toasted sesame oil 1 teaspoon hot sauce Instructions: Heat the oil in a large skillet over medium-high heat. Add the coleslaw mix and cook, stirring, until the cabbage wilts, about 3 minutes. Add the peanut sauce and mix well to combine. Remove from the heat. Place 2 inches of water in the bottom of a steamer or large saucepan and set over medium-high heat. Meanwhile, arrange the spring roll wrappers on a flat surface. Top each wrapper with an equal amount of the coleslaw mixture, water chestnuts, and asparagus, making an even layer down the center. Roll up the wrappers, tuck in the ends and place side by side in steamer basket or large colander. Set the steamer basket (or colander) over the now simmering water, cover, and steam until the wrappers are translucent, about 5 minutes. Serve the spring rolls with soy sauce on the side for dipping. In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using. Yield: approximately 3 1/2 cups ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 4377,"Simple Side Salad with Lemon-Honey Dressing 5 ounces English cucumber, halved lengthwise and thinly sliced 5 ounces red leaf lettuce, washed and torn into bite-size pieces 1 tablespoon canola oil 1 tablespoon freshly squeezed lemon juice 1 teaspoon honey 1 teaspoon lightly packed lemon zest 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Combine cucumber and lettuce in a bowl and, using clean hands, toss to mix thoroughly. Mix remaining ingredients in a small jar with a tight-fitting lid, close, and shake until well combined. Pour over greens and toss until lettuce is well coated with dressing. Taste and adjust seasoning, as desired. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4378,"Nacho Dog 2 ripe Hass avocados, halved, pitted and peeled 1 to 2 jalapenos, finely diced 1/2 small red onion, finely diced Fresh limes Chopped fresh cilantro leaves Canola oil, as needed Salt and freshly cracked black pepper 4 plum tomatoes, seeded and coarsely chopped 1 lime, juiced 1/2 bunch cilantro leaves, coarsely chopped 1/2 small red onion, finely diced 2 tablespoons red wine vinegar 1 tablespoon chipotle in adobo puree 8 hot dog buns 8 hot dogs, grilled Grated Monterey Jack cheese Guacamole Tomato-Chipotle Salsa Fried Blue corn tortilla chips Hot sauce Pickled jalapenos, sliced or chopped Instructions: Guacamole: Coarsely smash all of the ingredients into a bowl and set aside.
Salsa: Stir all of the ingredients together in a bowl and let them sit at room temperature for 30 minutes.
Preheat a grill to medium.
Assembly: Put the buns on the grill to toast. Put a sheet of aluminum foil onto the grill and add the grilled hot dogs. Sprinkle with cheese and allow it to melt. Add the hot dogs to the grilled buns, then top with guacamole, salsa, blue corn tortillas, hot sauce and pickled jalapenos. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 4379,"Lemon Crostata with Fresh Figs and Goat Cheese 1 cup all-purpose flour 1/4 cup sugar 1/2 lemon, zest freshly grated 8 tablespoons (1 stick) cold unsalted butter, cut into pieces 1 egg, beaten 4 ounces mild, fresh goat cheese (no rind) 10 ripe fresh figs (black or green), stems snipped off with a scissors, figs cut in half lengthwise 2 tablespoons honey Instructions: Make the dough: Blend the flour, sugar, and lemon zest at low speed in a mixer fitted with a paddle attachment. Add the butter and continue blending at low speed until the mixture is coarse and sandy-looking. Add the beaten egg and blend just until the mixture comes together. Form into a ball, wrap with plastic wrap, and refrigerate at least 1 hour. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. On a floured surface, roll the dough out to a rough circle, about 8 inches in diameter. The dough may seem crumbly but you can just push it back together and make patches if necessary. Transfer to the prepared pan. All around the circle, fold in the outer 1/2-inch of the pastry to form a naturally raised, \rustic\ edge to the tart. Don't press the edge down. Using your fingers, break the goat cheese into small pieces, sprinkling it over the bottom of the tart (not the edges). Arrange the fig halves in concentric circles over the goat cheese and drizzle the figs with honey. Bake about 25 to 30 minutes, or until the underside of the tart crust is browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 4380,"Black Bean Soup 2 celery stalks, chopped 1 carrot, chopped 1 onion, chopped 3 tablespoons olive oil 2 teaspoons dried oregano 1 teaspoon ground cumin 1/2 teaspoon red pepper flakes 1/2 teaspoon celery seeds 3 cloves garlic, minced 2 cups cooked black beans 1 tablespoon vegetarian or chicken bouillon base 1 bay leaf One 14-ounce can diced tomatoes Kosher salt and freshly ground black pepper Instructions: Cook the celery, carrots and onions in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant. Add the black beans, bouillon, bay leaf and tomatoes, and enough water to cover by an inch or two (about 3 cups). Simmer for at least 30 minutes, up to 2 hours, adding water if needed. Season and serve. ","[Syrah, Malbec, Tempranillo, Garnacha]" 4381,"Key Lime Pie Ice Cream 1 1/2 cups sweetened condensed milk 1 1/2 cups heavy whipping cream 1 cup lime juice 1 teaspoon lime zest 4 to 6 graham crackers, for garnish Instructions: Mix ingredients together and refrigerate until cold. Pour into ice cream maker and mix for 12 to 15 minutes. Transfer to another container and place plastic wrap on ice cream and cover container tightly with a lid. Place in freezer for several hours. When ready to serve, garnish with graham crackers. ","[Chardonnay, Sauvignon Blanc, Riesling]" 4382,"Boiled Sugar 1 1/2 cups cold water 4 1/2 cups sugar 1/2 teaspoon cream of tartar 1 teaspoon black food coloring Instructions: Clip a candy thermometer to the side of a medium, heavy pot. Place water, sugar and cream of tartar in pot and bring to a boil over medium-high heat, stirring constantly with a whisk. As the syrup comes to a boil, any impurities in the sugar will rise to the surface; remove these using a small stainless steel sieve or strainer. Using a clean brush dipped in clean water, wash the sides of the pan down to ensure that no crystals form around the edge of the pan. Add the black food coloring. Continue boiling, washing the pan sides down regularly until the syrup reaches 340 degrees F, and then place the pan into a bowl of cold water to stop further cooking. For casting: Allow mixture to reach a honey-like consistency and pour into the center of a mold, allowing the sugar to run slowly to the sides. Let cool, tap sides of mold, and remove. For pulling: After cooking sugar to 340 degrees F and then cooling briefly in the bowl of cold water, pour out onto an oiled marble or silpat mat. Allow to cool around the edges and carefully fold into the center, repeating until a soft pliable mass is formed. Incorporate air to create shine by pulling and folding the sugar until cool. ","[Riesling, Moscato, Vinho Verde, Cava]" 4383,"Online Round 2 Recipe - Ceviche 1 tilapia fillet reserved from Fish Taco Recipe 1 small onion, chopped 1 Roma tomato, chopped 1 small jalapeno, thinly sliced 1 small orange, juiced 1 lime, juiced Cooking spray 4 corn tortillas Kosher salt 1 tablespoon chopped cilantro leaves Instructions: Cut the reserved tilapia into 1/2-inch chunks and put them into a glass bowl. Top with the onion, tomato, and jalapeno. Pour in the orange and lime juices and stir gently to mix. Cover and refrigerate for 1 hour. Don't let it marinate longer or the fish will turn mushy. While the fish is marinating, heat the oven to 350 degrees F. Spray a baking sheet lightly with cooking spray. Cut the tortillas into 6 wedges and spread them on the baking sheet in 1 layer. Bake in oven until lightly browned and crisp about 12 to 15 minutes. Sprinkle with salt. Serve the ceviche in small bowls garnished with the cilantro and with the tortilla chips on the side. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 4384,"Crispy Chicken Thighs with Caramelized Lemon Rinds 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds) Kosher salt and freshly ground black pepper 1 tablespoon vegetable oil or other neutral oil 2 tablespoons maple syrup Halved, juiced rinds of 2 lemons Instructions: Preheat the oven to 450 degrees F. Pat the chicken thighs quite dry with paper towels. Sprinkle them on both sides with 2 teaspoons salt and 1 1/2 teaspoons pepper.
Heat a large ovenproof skillet (preferably cast iron) over medium-high heat. Add the oil and heat until shimmering. Add the chicken thighs to the skillet skin-side down and nestle the lemon halves around them so the cut sides touch the skillet. Cook until the chicken skin is very golden brown, 12 to 14 minutes. (The lemon halves should char, but if they start completely blackening, lift them up and place them on top of the chicken as it cooks.)
Lift up each lemon half, brush the cut side with maple syrup and return to the skillet cut-side down. Transfer the skillet to the oven and roast until the chicken is almost cooked through, 5 to 7 minutes. Flip the thighs so they are skin-side up, then continue roasting until no longer pink near the bone, another 5 minutes. Serve the chicken with the saucy pan drippings spooned over.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4385,"Shrimp and Mango Ceviche 1 cup fresh lime juice (8 to 9 limes) Juice of 1 orange
1 pound jumbo shrimp, peeled, deveined and cut into 1/4-inch dice
1 jalape?o
1/4 cup fresh cilantro, chopped
1/4 cup green olives, chopped
1 mango, diced
1 tomato, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 small red onion, diced
2 cloves garlic, grated
1/3 cup olive oil
1 avocado, diced
Kosher salt and freshly ground black pepper Instructions: Stir together the lime juice and orange juice in a medium bowl. Add the shrimp, cover with plastic wrap and refrigerate until the shrimp are firm and opaque, 1 hour to 1 hour 30 minutes. Meanwhile, preheat the broiler. Broil the jalape?o until the skin is blackened all over, 2 to 3 minutes per side. Set aside to cool. Toss together the cilantro, olives, mango, tomatoes, bell peppers, onions and garlic in a large bowl. When the jalape?o is cool, carefully peel away the blackened skin, wiping away any remaining skin with a paper towel. Seed and finely dice the jalape?o and add it to the bowl. Stir in the shrimp, oil and 1/2 cup of the citrus marinade. Mix in the avocado and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 4386,"Piperade (Basque Scrambled Eggs) 2 tablespoons olive oil 1 cup thinly-sliced onion 2 green bell peppers, cut into strips 1 pound tomatoes, peeled and roughly chopped 2 teaspoons chopped garlic 2 tablespoons chopped fresh basil Salt and pepper 4 eggs 2 to 4 slices ham, fried or grilled, for serving Fried bread croutons, for serving Instructions: Heat olive oil in a large saute pan and cook onion until softened and beginning to turn golden. Add peppers and cook 15 minutes, until tender. Add tomatoes, garlic, basil and season to taste with salt and pepper. Simmer until tomatoes are pulpy. Thoroughly beat eggs in a small bowl, add to tomato mixture, and stir until they begin to thicken; remove from heat before they solidify. Serve on heated plates, topped with fried ham slice or slices, and surrounded with croutons.; ","[Rioja, Tempranillo, Garnacha, Cava]" 4387,"Crab Quiche 4 ounces gruyere cheese, shredded One 9-inch pie shell, par-baked and pricked with a fork 1 pound fresh white crabmeat, drained 2 scallions, minced 1 cup heavy cream 1/2 teaspoon grated lemon zest 1/2 teaspoon dry mustard 1/2 teaspoon seafood seasoning, such as Old Bay 1/2 teaspoon salt Pinch ground mace 3 eggs, beaten Instructions: Preheat the oven to 350 degrees F.
Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust.
Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 4388,"Tomato Sauce for Spaghetti and Meatballs 2 tablespoons olive oil 1 tablespoon chopped onion 1 peeled whole clove garlic 28-ounce can Italian plum tomatoes, undrained Salt and 1/2 teaspoon hot red pepper Pinch of sugar Instructions: In a saucepan heat oil. Add onion and saute until transparent. Then add garlic, tomatoes with their juices, salt, hot pepper, and pinch of sugar. Cook, uncovered, for 20 minutes. Season to taste, and puree in a food mill. Return to the saucepan, add meatballs to reheat them slightly and serve atop your spaghetti. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 4389,"Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice 1 mango, peeled and finely diced 3 scallions, sliced 5 basil leaves, julienned 1 lime, juiced Kosher salt and freshly ground black pepper 2 fresh jalapenos, sliced 3 cloves garlic, thinly sliced 1/2--inch piece ginger, peeled and grated 2 tablespoons dark brown sugar 2 tablespoons soy sauce 1/2 lime, zested 1/4 cup coconut milk Small handful basil leaves, torn 2 tablespoons vegetable oil 1/2 teaspoon salt 15 grinds pepper 1 pound peeled, deveined shrimp Lime Jasmine Rice, recipe follows 1 cup jasmine rice 3/4 cup coconut milk 3/4 cup water Pinch salt 1/2 lime, zested Instructions: For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator. For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated. Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade. Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate. Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes. Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa. Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

Note: The wine pairing suggestions are based on general guidelines and may not be suitable for everyone's taste preferences. It's important to consider personal taste when selecting a wine to pair with a particular dish." 4390,"Meatball Soup 2 tablespoons olive oil 1/2 cup chopped yellow onion 1/4 cup chopped celery 2 cloves garlic, chopped 1 (14.5-ounce) can whole tomatoes, crushed with your hands, with their juice 2 tablespoons tomato paste 2 (14-ounce) cans reduced-sodium beef broth 1/4 teaspoon Emeril's Italian Essence or other dry Italian seasoning, plus 3/4 teaspoon 1/2 teaspoon salt, plus 1/2 teaspoon 3/4 pound ground beef 1/4 pound ground pork 2 large eggs, lightly beaten 1/3 cup finely grated Parmesan, plus 1/4 cup, and more for garnish, optional 1/4 cup Italian-style bread crumbs 1/2 cup ditalini or other small pasta shape for soups 3 cups baby spinach leaves 2 tablespoons chopped fresh basil leaves Instructions: Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes. While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined. Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands. Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through. Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 4391,"Foil-Pack Coal-Roasted Vegetables with Feta 1/2 cup olive oil 2 teaspoons dried oregano 1 teaspoon smoked paprika 3 cloves garlic, minced 2 carrots, cut into 1/4-inch-thick rounds 1 red bell pepper, cut into large bite-size pieces 1 ear corn, cut crosswise into 6 pieces 1 Italian eggplant, halved lengthwise and cut into 1/2-inch-thick half moons 1 large russet potato, quartered lengthwise and cut into 1/2-inch-thick pieces 1 zucchini, halved lengthwise and cut into 1/2-inch-thick half moons Kosher salt and freshly ground black pepper 1/4 cup freshly squeezed lemon juice (from about 1 1/2 lemons) 1 tablespoon zaatar 1 teaspoon sumac 4 ounces feta (see Cook\u2019s Note) Instructions: Prepare a charcoal grill with a hot bed of coals for indirect cooking. The coals are ready when they are ashed over and glowing. Mix together 3 tablespoons of the olive oil, the oregano, smoked paprika and garlic in a large bowl. Add the carrots, peppers, corn, eggplant, potatoes and zucchini to the olive oil mixture and toss to combine, making sure each piece is fully coated with the marinade.
Tear off eight 12-by-18-inch pieces of heavy-duty aluminum foil and arrange them in stacks of 2 on a work surface (you should have 4 stacks). Divide the vegetables among the stacks, about 2 heaping cups per pouch. For each stack, bring the 2 long sides of the foil together and fold the edges over each other a few times to seal, leaving room around the vegetables for steam. Fold over the edges of the short sides to seal.
Carefully spread the coals using a large pair of tongs, then add the foil packets and cover them with coals. Cover the grill with the lid and cook until the vegetables are tender, 25 to 30 minutes. Check for doneness by inserting a wooden skewer into each packet; it should easily slide all the way through the vegetables.
Remove the foil packets to a heatproof work surface and let cool for 5 minutes before carefully opening. Use a spatula or a large spoon to transfer the contents to a platter. Sprinkle the vegetables with 1 teaspoon salt and 1/2 teaspoon pepper.
Whisk together the lemon juice, zaatar, sumac, 1/2 teaspoon salt, 1 tablespoon water and the remaining 5 tablespoons olive oil in a small bowl. Drizzle the dressing over the vegetables, making sure they are all well coated. Crumble the feta over the vegetables. Taste and add more salt or pepper, if needed.
","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]" 4392,"Pan-Roasted Chicken with Morel Mushroom Sauce 4 whole chicken legs (about 12 ounces each) Kosher salt and freshly ground black pepper 2 tablespoons olive oil 3/4 cup thinly sliced shallots (about 2 medium shallots) 4 cloves garlic, crushed 8 ounces fresh morel mushrooms, cleaned and halved 1 cup dry white wine 1 cup low-sodium chicken broth 6 sprigs thyme 1/2 cup heavy cream 1 tablespoon finely chopped fresh chives Instructions: Season the chicken generously all over with salt and pepper. Heat the olive oil in a large heavy pan over medium-high heat. Once the oil is shimmering and just starting to smoke, add the chicken skin-side down and cook until golden brown all over, flipping halfway through, about 12 minutes. Transfer the chicken to a plate; set aside.
Return the pan to medium heat and add the shallots and garlic to the pan. Cook, stirring often, until the shallots are soft and the garlic is lightly browned, about 2 minutes. Add the mushrooms and cook, gently stirring and scraping up any browned bits from bottom of the pan with a wooden spoon, until the mushrooms begin to release liquid, about 2 minutes. Transfer the mushroom mixture to a medium bowl and set aside.
Add the wine to the pan and bring to a boil. Cook until the wine is reduced by half, about 4 minutes. Add the broth and thyme and bring back to a boil. Return the chicken to the pan, skin-side up, along with any juices from the plate and cover with the lid slightly ajar. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes.
Swirl in the cream and return the mushroom mixture to the pan. Simmer (uncovered) over medium-high heat, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Season with salt and pepper. Place the chicken on a serving plate, spoon the mushroom sauce over and sprinkle with chives.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4393,"Raspberry Thumbprint Macaroons 3 large egg whites 1/2 cup sugar 1/8 teaspoon salt 1/4 teaspoon vanilla extract 1 14-ounce package sweetened shredded coconut 1/2 cup raspberry jam Instructions: Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut. Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids; bake 10 minutes. Make an indentation in each cookie using the back of a teaspoon; fill each with the raspberry jam, then continue baking until golden brown around the edges, 10 to 15 more minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 4394,"Citrus Balsamic Glazed Salmon 8 salmon fillets, 3/4-inch thick, about 1 1/2 pounds total Salt and pepper 3 tablespoons olive oil 3 tablespoons balsamic vinegar 1 1/2 tablespoons cornstarch 1 tablespoon orange juice 1 tablespoon brown sugar 1 (14-ounce) can seasoned chicken broth Instructions: Preheat oven to 350 degrees F. Rub salmon with salt and pepper. Place salmon in 2-quart shallow baking dish. Drizzle with olive oil. Bake for 15 minutes or until fish flakes easily with fork. Whisk balsamic vinegar, cornstarch, orange juice and brown sugar in medium saucepan. Add chicken broth and heat to a boil. Reduce heat to a simmer, stirring until the mixture thickens. Arrange salmon on serving platter and serve with sauce. Serve over hot white rice, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4395,"Double Chocolate Red Wine Bundt Cake Nonstick cooking spray, for the pan 2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 1/2 cups granulated sugar
2 sticks (1 cup) unsalted butter, at room temperature
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup red wine
1 cup bittersweet chocolate chips
2/3 cup powdered sugar 1 tablespoon red wine
Instructions: For the cake: Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan well with nonstick cooking spray. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt; set aside. In a separate large bowl, combine the granulated sugar and butter. Using a handheld mixer, beat on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating to combine after each addition. Add the vanilla; beat 1 more minute. Add a third of the dry ingredients and mix on low to combine. Add half of the wine and mix on low to combine. Repeat. Finish with the last addition of dry ingredients and the chocolate chips and fold in with a rubber spatula. Pour the mixture into the prepared pan and smooth the top. Tap the pan on the counter to remove any air bubbles. Bake until a toothpick inserted in the middle comes out with just a few crumbs, about 45 minutes. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely. For the glaze: In a small bowl, whisk together the powdered sugar and wine until smooth. Drizzle over the cooled cake. Allow the glaze to set for 30 minutes before serving. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]

" 4396,"Hurricane Mimosas 1/2 cup light rum 1/2 cup dark rum
1/2 cup passionfruit juice
1/2 cup orange juice
1 tablespoon grenadine
One 750-milliliter bottle dry sparkling wine, chilled Maraschino cherries, for garnish
Instructions: Mix together the light and dark rums, passionfruit juice, orange juice and grenadine in a pitcher. Fill champagne flutes about a third of the way with the juice mixture. Top off with the sparkling wine and garnish with a maraschino cherry. ","[Prosecco, Cava, Brut Ros]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 1 pound ziti pasta 1 pound ground beef 1 onion, chopped 2 garlic cloves, minced 1 cup tomato sauce 1" 4397,"Gochujang Potato Tot Brunch Bowl 12 ounces hard apple cider 1 cup gochujang paste (real deal stuff, thick, from Korea)
1/2 cup ketchup
Pinch ground cinnamon
8 slices thick-cut bacon, cut into lardons
1/4 pound loose breakfast sausage
Neutral oil, for cooking 1 head broccoli, cut into small florets
Salt and pepper 3 carrots, cut into 1/4-inch rings
1/2 pound spinach
1 pint fresh shiitakes, thinly sliced
1/2 head cabbage, thinly sliced
1 pint shishito peppers
Half a 16-ounce bag potato tots, cooked according to package instructions 1/2 tablespoon sesame oil, plus more for garnish
6 eggs
2 nori sheets, thinly sliced Instructions: Preheat oven to 200 degrees F. Place 6 mini cast-iron pans or dolsots in oven and allow to warm for about 30 minutes. Combine hard apple cider, gochujang paste, ketchup and cinnamon in a small saucepot. Bring to a boil and reduce to a simmer, then cook for about 5 minutes until thick. Turn heat to low and keep warm until ready to use. Add bacon to a wok and heat over medium heat. Cook until fat is rendered and bacon is crispy. Remove from wok and set aside on a paper-lined plate. Add breakfast sausage and cook through, using a spoon to break sausage apart and keep crumbly, about 5 minutes. Remove from wok and set aside. Turn heat to medium-high heat and add a drizzle of oil as needed. Add broccoli florets and season with salt and pepper. Cook, tossing frequently until broccoli is tender and begins to brown. Remove broccoli from wok and set on a sheet tray. Keep in warm oven. Add carrots to the wok and cook until tender and beginning to brown, about 5 minutes. Remove from heat and place next to broccoli on sheet tray in oven. Add spinach to wok, season with salt and pepper and cook until just wilted. Remove and place on sheet tray to keep warm. Continue in batches with shiitakes, cabbage and shishitos, adding oil as needed to the wok. Cook until each vegetable is tender and just browned (about 5 minutes each). Place cooked tots in a bowl and drizzle with sesame oil. Toss to combine. Remove vegetables from oven and toss to combine. Turn oven to 400 degrees F. Remove preheated serving vessels from oven and divide tots equally among them. Divide the vegetables on top of the tots along with the bacon and sausage. Crack an egg on top of each. Return to the oven and cook until the egg is just set, about 3 minutes. Top with a drizzle of warm sauce and sesame oil and sprinkle nori over each. Serve? Be careful! The pans are hot! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 4398,"Crispy Artichoke Hearts Nonstick cooking spray, for the baking sheet, optional 14 round salted butter crackers
4 fresh basil leaves
2 tablespoons finely grated Parmesan cheese
1 tablespoon fresh flat-leaf parsley leaves
1/4 teaspoon garlic salt
One 24-ounce jar marinated quartered artichoke hearts, drained
Marinara sauce, for serving
Instructions: Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray or line with parchment paper. In a food processor, combine the crackers, basil, cheese, parsley and garlic salt and process to fine crumbs (the texture of breadcrumbs). Roll the artichoke hearts in the cracker crumb mixture and place on the prepared baking sheet. Bake until the cracker crumbs are golden brown, about 30 minutes. Arrange the artichokes on a serving platter with toothpicks. Serve with marinara sauce for dipping, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 4399,"Red Cabbage with Red Wine 1/3 cup raisins 1 cup Ribera del Duero wine, or any full-bodied red wine 1/4 cup olive oil 1/3 cup pine nuts 1 (2-pound) red cabbage, thinly sliced Salt and freshly ground black pepper Instructions: Add the raisins to the wine and let soak until raisins have plumped, about 15 minutes. Set aside. Heat the oil in a large saucepan, add the pine nuts and saute until golden, 3 to 5 minutes. Add the cabbage and saute briefly while tossing, about 1 minute. Add the reserved red wine and raisins, and season with salt. Reduce the heat to very low, cover the pan tightly and simmer for 30 to 40 minutes. ","[Tempranillo, Syrah/Shiraz, Barolo, Garnacha]" 4400,"Dirty Martini 1.5 oz. Smirnoff No.21 Vodka 0.5 oz. olive juice Instructions: Add olive juice and Smirnoff No.21 Vodka. Stir and strain into a pre-chilled martini glass. Garnish with cold olives.; ","[Grenache, Pinot Grigio, Sauvignon Blanc]" 4401,"Nutty White Chocolate and Peach Oatmeal Cookies 3/4 cup all-purpose flour 1/2 teaspoon baking soda Pinch of salt 1 stick unsalted butter, softened 1/4 cup packed light brown sugar 1/4 cup packed dark brown sugar 1/4 cup granulated sugar 1 large egg 1 1/2 cups rolled oats 1/2 cup chopped dried peaches 1/2 cup chopped walnuts 1/2 cup white chocolate chips Instructions: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. In a small bowl, whisk the flour, baking soda and salt. In a stand mixer fitted with the paddle attachment, cream the butter and light brown, dark brown and granulated sugars on medium speed until light and fluffy. Add the egg and mix on low speed until incorporated. Slowly add the flour mixture, oats, dried peaches, walnuts and white chocolate chips and mix until combined. Line 2 baking sheets with parchment paper. With wet hands, make 20 balls from the dough and put on the prepared baking sheets, about 2 inches apart. Press down on the dough balls with the palm of your hand to make flat circles. Bake the cookies until golden and still a bit tender in the center, 15 to 17 minutes. Remove from the oven and let sit on the baking sheets for 1 minute, then transfer the cookies to a rack to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 4402,"Lemon Shrimp Alfredo 2 tablespoons olive oil 12 tablespoons salted butter 1 pound jumbo shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1 1/2 cups heavy cream
2 cups freshly grated Parmesan
Zest of 3 lemons plus lemon wedges, for serving
2 cloves garlic, minced
1/4 cup chopped fresh parsley, plus more for serving
Instructions: Place a large skillet over medium-high heat, then add the olive oil and 2 tablespoons butter. When the oil is hot and the butter has melted, add the shrimp and sprinkle with a generous pinch of salt and pepper. Cook, stirring occasionally, until the shrimp are pink in color and cooked, 2 to 2 1/2 minutes. Quickly remove them from the skillet. Add the remaining 10 tablespoons butter and the cream to the same skillet. Cook for an additional 2 to 3 minutes, reducing the heat as needed, making sure it doesn't boil. Stir in 1 1/2 cups Parmesan, the lemon zest and garlic. Return the shrimp to the skillet and coat in the sauce, then add the parsley and toss to combine. Taste and adjust the seasoning as needed. Sprinkle over the remaining 1/2 cup Parmesan and more parsley, and garnish with lemon wedges. Serve straight from the skillet. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 4403,"Chocolate-Banana Empanadas 4 large ripe bananas 2 tablespoons sugar 1 teaspoon cinnamon 1 recipe empanada dough, recipe follows 4 ounces semisweet chocolate, broken in chunks Confectioners\u2019 sugar, for dusting 1 1/2 cups all-purpose flour 1 cup masa harina 1 teaspoon baking powder 1 teaspoon salt 1/2 cup (1 stick) unsalted butter, melted and cooled 1 large egg beaten with 1 tablespoon water, for egg wash Butter, for greasing the pans Instructions: Mash the bananas, sugar, and cinnamon together in a mixing bowl until creamy, but not completely smooth ? you should still have pieces of banana chunks. Spoon a generous tablespoon of the banana filling on the empanada pastry circles and stick a piece of chocolate on top. Form and bake the empanadas as directed in the recipe. Dust with confectioners? sugar and serve hot. In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes. Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2. Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking. Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 4404,"Garlic-and-Herb Star Bread 1/2 cup warm water (about 110? F) 2 teaspoons sugar 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons) 3 1/2 cups all-purpose flour, plus more for dusting 1 teaspoon baking powder 1 teaspoon fine salt 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces, plus more for the pan 1/2 cup milk 1 5.2-ounce package soft garlic-and- herb cheese (such as Boursin) 1 tablespoon finely chopped jarred Calabrian cl peppers 1 tablespoon chopped fresh parsley 1 teaspoon fresh thyme, finely chopped 1/2 teaspoon finely grated lemon zest 1 large egg, beaten Flaky sea salt, for topping Instructions: Stir the warm water and sugar together until dissolved, then stir in the yeast; set aside until foamy, about 5 minutes. Meanwhile, whisk the flour, baking powder and fine salt in a large bowl. Add the butter to the flour mixture and work it in with your fingertips until the butter is in pea-size pieces. Make a well in the center of the flour mixture and add the yeast mixture and milk. Stir with a wooden spoon until the flour is completely moistened and the dough looks like a shaggy ball, switching to your hands and gently kneading to bring the dough together, if necessary. Cover the bowl and let the dough rise at room temperature until doubled in size, 1 to 1 1/2 hours.
When the dough is almost ready, make the filling: Combine the cheese, chiles, parsley, thyme and lemon zest in a small bowl. Mash and stir together with a small rubber spatula until smooth and spreadable. Set aside.
Turn out the dough onto a lightly floured surface and briefly knead until smooth, three or four times. Pat until about 1 inch thick, then fold into thirds like a letter and pat until 1 inch thick again. Rotate the dough 90 degrees and repeat folding and patting two more times. Divide into 2 equal pieces.
Lightly butter an upside-down rimmed baking sheet (or a rimless baking sheet). Roll out 1 piece of dough into an 11-inch round on a floured surface and transfer to the pan. Spread with the filling, stopping about 3/4 inch from the edge. Roll out the second piece of dough into an 11-inch round and place on top of the first. Pinch and press the edges of the dough together to seal. Center the rim of a drinking glass (about 3 inches in diameter) in the middle of the dough; gently press to mark the center. At the 12 o\u2019clock mark, cut through the dough with a very sharp knife from the glass to the edge, leaving the center circle uncut. Repeat at the 3 o\u2019clock, 6 o\u2019clock and 9 o\u2019clock points on the circle to make 4 quarters. Halve each quarter to make 8 equal wedges; halve those to make 16 wedges. Lift the edges of 2 wedges that are next to each other and twist them away from each other twice. Pinch the ends together to make a pointed tip. Repeat with the remaining pairs of wedges. Remove the glass and cover the dough with plastic wrap. Refrigerate until the filling is firm and the dough has puffed and risen slightly, 45 minutes to 1 hour.
Meanwhile, preheat the oven to 400? F. Uncover the dough and re-pinch any ends that came apart. Brush all over with the beaten egg and sprinkle with flaky salt. Bake until golden brown all over, especially around the center circle, 25 to 30 minutes. Let cool a few minutes on the baking sheet, then carefully slide onto a rack to cool completely. Serve at room temperature.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4405,"Oven-Style Pulled Pork Sandwich 6 cups SLOW-ROASTED PORK SHOULDER, recipe follows 2 1/4 cups QUICK BARBEQUE SAUCE, recipe follows Kosher salt 6 hamburger buns, lightly warmed 2 heaping tablespoons black peppercorns 25 cloves garlic, (about 2 heads) peeled 10 whole cloves 3/4 cup vegetable oil 1 bone-in pork shoulder, (about 7 pounds) Kosher salt, as needed White distilled vinegar, as needed 2 tablespoons vegetable oil, like soy, corn or peanut 1/2 medium Spanish onion, chopped 6 cloves garlic, minced Pinch of crushed red pepper 1 tablespoon tomato paste 1 (28-ounce) can whole, peeled tomatoes (with puree), pureed in a blender 1 cup plus 2 tablespoons red wine vinegar 1 cup firmly packed light brown sugar 1 1/2 teaspoon kosher salt Freshly ground black pepper Instructions: Preheat the oven to 300 degrees F. In large bowl, mix together the pork butt and sauce. Transfer the pork mixture to an 8- by 8- by 2 -inch pan. Cover tightly with foil and bake until very hot, about 1 hour. Divide the mixture on the hamburger buns and serve immediately. Preheat the oven to 275 degrees F. In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrap the garlic paste into a small bowl. Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours. Remove roast from the oven. Slip the oven-roasting bag off the meat and discard. Transfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the juices slightly. Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven. Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes. If there is any cooking liquid left, pour it over the pork. Remove pork from the oven and let it rest at room temperature for 10 minutes. With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt. Either carve the pork into thin slices, or, using 2 forks, pull into small pieces. Serve with the vinegar sauce on the side. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper to taste. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4406,"Grilled Cheese with Everything Bagel Seasoning 1/4 cup cream cheese, at room temperature 3 scallions, sliced
1 tablespoon butter, plus more as needed
4 thick slices seeded wheat or country white bread
Everything Bagel Seasoning, for sprinkling, recipe follows 2 ounces mozzarella, thinly shaved or sliced
4 slices tomato, cut into half-moons
4 thin slices red onion, cut into half-moons
1 tablespoon capers
Kosher salt
1 teaspoon sesame seeds 3/4 teaspoon poppy seeds
1/2 teaspoon dried minced garlic
1/2 teaspoon dried minced onion
1/4 teaspoon kosher salt
Instructions: Mix together the cream cheese and scallions until well combined. Melt the butter in a large skillet over medium heat. Add the bread slices and toast until lightly browned on one side; remove to a cutting board, toasted-side up (the toasted sides will become the insides of your sandwich). Spread all four slices with scallion cream cheese, then sprinkle with Everything Bagel Seasoning. Top two of the slices with mozzarella, sliced tomato and red onion. Press the capers into the cream cheese on the other two slices. Form sandwiches. Add a bit more butter to the skillet if it seems dry. Place the sandwiches in the skillet, cover with a lid and cook until toasted on the bottom, 3 to 5 minutes. Flip the sandwiches and cook, covered, until toasted on the reverse side and the mozzarella is melted, about another 2 minutes. Sprinkle with a pinch of salt, cut in half and serve. Mix together the sesame seeds, poppy seeds, dried minced garlic, dried minced onion and salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 4407,"Parsley Couscous 2 cups couscous 1 teaspoon curry powder 1/4 cup parsley puree,recipe follows 2 1/4 cups boiling water Salt and black pepper, to taste 2 packed cups flat parsley leaves (1 bunch) 1 teaspoon sugar Salt and white pepper to taste 1 cup canola oil Instructions: In a stainless steel bowl, mix the couscous, curry, parsley puree, salt and pepper. Add the boiling water and immediately stir then cover tightly with plastic film. Make sure it is completely sealed. Let stand 30 minutes then with the back of a fork, fluff; Prepare an ice bath. In a pot of salted, boiling water, blanch the parsley for about 2 minutes until soft, but still green. Immediately plunge in an ice bath. Squeeze parsley dry and place in a blender. Turn on blender and slowly pour the oil in. Season and check. Let run for 3 to 5 minutes until the cup gets a little warm. PLATING Mold the couscous using an o-ring or ramekin. Place whole squab on top. Spoon vegetables around bird and drizzle some parsley oil. Wine Recommendation: Olmos Reward, Frankland Estate, Austral ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 4408,"Kulich 2 envelopes dry yeast 1/2 cup warm water 2 cups milk 2 1/2 cups sugar About 8-10 cups flour 12 egg yolks 1/2 pound plus 4 tablespoons butter, melted 1 cup chopped candied fruit 1 cup sultana raisins 1/3 cup chopped blanched almonds 1 tablespoon rum 2 vanilla beans, finely minced Peel of 1 lemon, grated Pinch salt Instructions: Dissolve yeast in 1/2 cup warm water. Let it rest for 15 minutes. Scald the milk. Combine 1 cup sugar and 1 1/2 cups flour, and pour in hot milk, stirring until the mixture acquires the texture of sour cream. If it is too thick add an extra 1/2 cup milk. Allow mixture to cool slightly and add yeast. Beat egg yolks with remaining suagr until light. Add melted butter to yeast mixture, and then egg yolks with sugar. Gradually beat in the remaining flour. The dough will be soft, elastic, and should not stick to hands. Add candied fruit, raisins, almonds, rum, vanilla, lemon peel and salt, and knead very well, about 30 minutes. Allow dough to rise for at least 3 hours in a warm place, free from drafts, covered by a kitchen towel. After the dough has risen, place in greased and floured kulich tins or coffee cans. (Greased tins may be lined with greased brown paper.) Be sure not to fill the tin or can more than 1/3 full. Allow the kulich to rise another 30-45 minutes. Bake for about 1-1 1/2 hours at 250 to 300 degrees until puffed and golden. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 4409,"Baked Tilapia With Herb Butter 4 tablespoons unsalted butter, softened 2 tablespoons chopped fresh tarragon or basil 8 ounces sliced mixed mushrooms (about 4 cups) 4 stalks celery, sliced 1 bunch scallions, sliced Kosher salt and freshly ground pepper 4 6-ounce tilapia fillets Instructions: Preheat the oven to 400 degrees F. In a small bowl, mix the butter and tarragon until combined; set aside. Lay out 4 large pieces of foil. Layer the vegetables in the center of each piece of foil, starting with the mushrooms, then the celery and scallions. Dot the vegetables with some of the herb butter (use about half) and season each portion with 1/4 teaspoon salt, and pepper to taste. Lay the tilapia fillets over the vegetables; dot with the remaining herb butter. Sprinkle each fillet with 1/4 teaspoon salt, and pepper to taste. Bring the foil ends together, fold over and crimp closed on all sides to make sealed packets. Place the packets on a baking sheet and bake until the fish is cooked through but still moist, 18 to 22 minutes. Remove the packets from the oven and let sit 2 minutes before opening. Transfer the fish and vegetables to plates and drizzle with the cooking juices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 4410,"Eggless Pancakes 1 1/4 cups all-purpose flour (see Cook's Note) 8 teaspoons sugar
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 cup lowfat buttermilk
3 tablespoons unsalted butter, melted and cooled, plus more for brushing and serving
1/2 teaspoon pure vanilla extract
Maple syrup, for serving Instructions: Whisk the flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, butter and vanilla in a medium bowl until incorporated. Whisk the buttermilk mixture into the flour mixture until just combined (it's OK if there are a few lumps). Heat a large nonstick skillet over medium heat and lightly brush with butter. Pour 1/3 cup of the batter into the skillet for each pancake and cook until bubbles form on top and the bottom is lightly browned, 1 1/2 to 2 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 1 to 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as needed. Serve with butter and syrup.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 4411,"Grilled Mozzarella Sandwich 3/4 pound buffalo mozzarella cheese, cut into 3/4-inch-thick slices 8 slices soft white bread 3 large eggs 1/2 cup whole milk Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 1/2 cup all-purpose flour, for dusting Instructions: Lay one-fourth of the mozzarella between 2 slices of bread and close. Repeat with the remaining bread slices. In a small shallow baking dish, whisk together the eggs and milk. Season with salt and pepper to taste.
Meanwhile, in a large nonstick skillet, heat the olive oil over medium-high heat until hot. Dust 1 sandwich with flour, dip it in the egg mixture, then add it to the pan. Fry about 3 minutes on each side, until the outside is golden and crisp, but not burned, and the mozzarella is completely melted. Remove the sandwich from the pan, then repeat with the other 3 sandwiches. Cut each sandwich in half and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 4412,"Beer Battered Cheese Curds with Homemade Ranch Vegetable oil, for frying 1 pound cheese curds, broken apart
1 cup all-purpose flour 1/2 cup lager or other mild beer
1/4 cup milk
1 large egg
Kosher salt
Homemade Ranch, recipe follows 1/3 cup mayonnaise 1/4 cup buttermilk
2 scallions, finely chopped
2 tablespoons chopped fresh parsley
1 teaspoon white vinegar
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Kosher salt and freshly ground black pepper
Instructions: Fill a Dutch oven with about 1 inch oil and heat to 375 degrees F over medium-high heat. Have a paper towel-lined plate or brown paper bag ready for draining the curds. Meanwhile, toss the cheese curds with 1/4 cup flour in a bowl. Whisk the remaining 3/4 cup flour together with the beer, milk, egg and 1/4 teaspoon salt in another bowl. When the oil is hot, take a handful of the curds, shake off the excess flour, and add them to the batter. Let the excess batter drip off, then add the curds to the oil. Fry until puffed and golden, about 1 minute, then transfer to the paper bag with a strainer or slotted spoon. Repeat with the remaining cheese curds. Serve immediately with the Ranch dressing. Whisk the mayo and buttermilk together with the scallions, parsley, vinegar, onion powder, garlic powder, paprika, a rounded 1/4 teaspoon salt and a generous amount of pepper in a bowl. Transfer to a small serving bowl and refrigerate until ready to serve. ","[Lager, Hefeweizen, Chardonnay, Gouda]

" 4413,"Jumbo Maple-Pecan Scone 3/4 cup buttermilk, plus more for brushing 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour, plus more for dusting 1/4 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon grated orange zest 1/4 teaspoon freshly grated nutmeg 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt, plus a pinch 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces and chilled 1/2 cup pecan pieces, toasted 1/4 cup confectioners' sugar 3 tablespoons maple syrup Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Combine the buttermilk and vanilla in a small bowl and set aside. Put the flour, granulated sugar, baking powder, baking soda, orange zest, nutmeg, cinnamon and 1/2 teaspoon salt in a food processor and pulse until combined. Add the butter and continue to pulse until the mixture looks like fine meal. Add the pecans and pulse once. Add the buttermilk mixture and pulse 3 or 4 times, or until the mixture is just moistened. (Do not overmix or the scones will be tough.) Turn the dough out onto a lightly floured surface and gently knead until it just forms a ball. Transfer to the prepared baking sheet and pat into an 8-inch round, about 3/4 inch thick. (To make individual scones, cut into 8 wedges and space apart on the baking sheet.) Brush with buttermilk and bake until golden, about 25 minutes. Let cool 2 minutes on the baking sheet, then transfer to a rack to cool completely. Mix the confectioners' sugar, maple syrup and a pinch of salt in a small bowl until smooth. Drizzle over the scone. Cut into wedges. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 4414,"Pimiento Cheese and Bacon Grits 5 slices thick-cut bacon 1 1/2 cups stone-ground grits
2 teaspoons kosher salt
1 cup half-and-half
Two 4-ounce jars diced pimientos, drained
4 ounces cream cheese, softened
2 cups grated sharp Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons freshly ground black pepper
Instructions: In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate. Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes. Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes. Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve. If making ahead, allow the dish to cool, then cover and refrigerate. Reheat, covered in foil, at 350 degrees F for 30 minutes or until heated through. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 4415,"Linguine Spiaggia Salt 8 ounces linguine
1 ear white summer corn
2 soft-shell crabs, cleaned (see Cook's Note) 2 tablespoons all-purpose flour,
1/4 cup olive oil 4 cloves garlic 10 cherry tomatoes
1 cup chopped baby kale
1 long green cl pepper, chopped, or a pinch of red pepper flakes
6 fresh Chincoteague clams in their shells with their liquid
2 1/2 ounces dry rose wine
1/2 teaspoon seafood seasoning, such as Old Bay
Instructions: Bring 2 quarts salted water to a boil. Add the linguine and corn and cook until the pasta is al dente, about 5 minutes. Remove the corn from the pot of boiling water. Drain the linguine, reserving 1 cup of the cooking water. Meanwhile, dust the crabs in the flour, making sure to coat them fully. Heat a concave skillet or small wok over high heat. Add the oil and garlic, then gently add the crabs and saute until the crabs are slightly browned, about 1 minute per side. Add the cherry tomatoes, kale, cl pepper, clams and wine. Saute until the clams open, about 2 minutes. Add the seafood seasoning and turn off the heat. Add the linguine to the skillet with the crab saute. Hold the ear of corn vertically, placing one end on a plate, and cut downward using a sharp knife to remove the kernels. Add the kernels to the skillet with the crab and pasta. Add some of the reserved pasta cooking water and cook over medium heat, tossing all of the ingredients together until the linguine is cooked to your taste (preferably still al dented). Discard any clams that remain closed. Divide the seafood and pasta among 2 bowls or serve on a large platter placing the finished crab and clams on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 4416,"Turketta 16 tablespoons (2 sticks) unsalted butter 1 cup parsley leaves
2 tablespoons rosemary needles
8 large sage leaves
One 6-to-7-pound turkey breast, skin-on and bone-in
1 tablespoon plus 2 teaspoons kosher salt, divided
1 tablespoon plus 1 teaspoon maple sugar, divided Instructions: Melt the butter in a small, high-sided saucepan over medium heat. When the butter starts to foam up, drop the heat to low and cook until it reaches 300 degrees F. Fry the parsley, rosemary and sage until bright green and crisp, about 60 seconds. (Be careful: when you add the herbs, there will be splattering.) Strain the butter through a fine-mesh sieve into a heat-safe container and transfer the herbs to a paper towel-lined plate. When cool enough to handle, roughly chop. Carefully remove the skin from the turkey breast and lay flat on a piece of parchment paper set inside a sheet pan. Cover with plastic wrap and refrigerate. Debone the breast, remove the tenderloins and place the breast smooth-side down. Make a shallow diagonal cut in the thickest part of each lobe to open them up and then score the breast. Cover a half sheet pan with plastic wrap, allowing 8 inches of overhang in both directions. Sprinkle the center with 2 teaspoons of kosher salt and 1 teaspoon of maple sugar and place the two breasts, flush together, directly in the center. Cover with plastic wrap and lightly pound to an even thickness. Remove the plastic wrap, realign the breasts if they've separated and brush the scored side with 3 tablespoons of the herb butter. Massage in the chopped herbs and season with 2 teaspoons of kosher salt and 1 tablespoon of maple sugar. Roll the breast into a cylinder and wrap tightly with the plastic wrap. Refrigerate overnight. Place a rack in the center of the oven and heat to 450 degrees F. Remove the plastic from both the skin and the roll. Carefully position the roll on the bottom of the skin. Roll up as tightly as possible, tucking the skin's edges in as you go: we're looking for full coverage here. With the seam-side down, truss the roll with twine at 1-to-2-inch intervals. Place the roll on a rack set inside a half sheet pan, brush with 2 tablespoons of the herb butter and season with the remaining teaspoon of salt. Insert a remote probe thermometer into the center of the roll at a 45-degree angle. Roast the turkey until the thermometer reads 100 degrees F, about 40 minutes, then baste with an additional 2 tablespoons of herb butter and rotate the pan 180 degrees. Continue to roast until the thermometer hits 150 degrees F, about 20 minutes more. Rest 20 minutes before slicing and serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4417,"Halloween Sugar Cookies 2 1/2 cups all-purpose flour (see Cook's Note) 1/4 teaspoon baking powder 1/4 teaspoon fine salt 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces, at room temperature
3/4 cup granulated sugar 1 large egg, slightly beaten 1 teaspoon pure vanilla extract 4 cups confectioners' sugar 1/4 cup meringue powder Gel food coloring, for tinting the icing Instructions: For the cookies: Whisk together the flour, baking powder and salt in a small bowl. Beat the butter and granulated sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 5 minutes. Beat in the egg and vanilla, then turn the mixer to low and add the flour mixture. Mix until completely incorporated. Divide the dough in half, pat into 2 discs, wrap in plastic wrap and refrigerate until firm, about 1 hour. Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc between 2 pieces of parchment to 1/8-inch thick. Cut out desired Halloween shapes with cookies cutters and arrange about 2 inches apart on the prepared baking sheets. Repeat with the remaining disc of dough.
Bake, rotating and switching the positions of the baking sheets halfway through, until the cookies are just turning golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 1 hour.
Meanwhile, reroll the scraps between 2 pieces of parchment and refrigerate until chilled, about 1 hour. Repeat the cutting and baking process.
For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water in a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, 5 to 6 minutes. Color the icing as desired for the cookie shapes.
To make flood icing: Remove three-quarters of the desired color icing to a small bowl and stir in 1/2 teaspoon water until flooding consistency is achieved?you can run a knife through it and it flows back to where it was in 10 seconds. Add more water, 1/4 teaspoon at a time, until you've reached the right consistency. Transfer the flood icing to a piping back fitted with a number 2 round tip. Transfer the remaining thick icing to a piping bag fitted with a number 1 round tip.
For cats: Pipe a black border around the cat with thick black icing. Fill with black flood icing and allow to harden, 6 hours or up to overnight. Pipe 2 pointy eyes on the face with thick yellow icing. Allow to harden, about 1 hour.
For ghosts: Pipe a white border around the ghost with thick white icing. Fill with white flood icing and allow to harden, 6 hours and up to overnight. Pipe a ghost face with thick black icing. Pipe dots around the border of the ghost with thick orange and black icing. Allow to harden, about 1 hour.
For pumpkins: Pipe an orange border around the edge of the pumpkin with thick orange icing. Fill with orange flood icing and allow to harden, 6 hours and up to overnight. Pipe two orange lines down the pumpkin with thick orange icing. Pipe on a green stem with thick green icing. Pipe vines with thick green icing. Allow to harden, about 1 hour. For candy corn: Pipe a white triangle border around the top third of the cookie with thick white icing. Pipe a trapezoid in the middle portion of the cookie, bordering the white triangle, with thick orange icing. Pipe a larger trapezoid that outlines the lowest third with thick yellow icing. Fill the white triangle with white flood icing. Fill the orange trapezoid with orange flood icing. Fill the yellow trapezoid with yellow flood icing. Allow the flood icing to harden, 6 hours and up to overnight.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4418,"Banana, Chocolate, Peanut Butter Cupcakes 1 1/2 cups mashed ripe bananas 1 teaspoon lemon juice
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 sticks (6 ounces) butter, at room temperature
2 cups sugar
3 large eggs
2 teaspoons vanilla extract 1 1/2 cups buttermilk 10 ounces bittersweet chocolate chips or chunks
1 cup heavy cream 3 cups whole milk
1/2 cup sugar
Pinch salt 1/4 teaspoon vanilla extract
1/4 cup cornstarch
1 tablespoon all-purpose flour
4 large egg yolks
3/4 cup peanut butter
2 tablespoons butter
1 cup heavy cream, whipped to soft peaks Instructions: For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners. In medium bowl, combine the bananas and lemon juice. Sift together the flour, baking soda, salt and cinnamon. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Add the buttermilk and flour mixture alternately. Fill the liners about three-quarters of the way full and bake, 17 to 19 minutes. For the filling: In a small saucepan, heat the heavy cream until it just reaches a boil. Pour into a medium mixing bowl over the bittersweet chocolate and let sit for 2 minutes. Stir the mixture and let come to room temperature. For the pastry cream: In medium saucepan over medium heat, combine 2 1/2 cups of the milk, the sugar and salt. Cook until all the sugar dissolves, and then add the vanilla. Combine the remaining 1/2 cup milk with the cornstarch, flour and egg yolks. Whisk some of the hot milk mixture into the egg yolk mixture to be sure to not scramble the eggs. When tempered, add the yolk mixture back to the saucepan. Keep stirring with a whisk until the mixture is thick enough to coat the back of a wooden spoon. Strain through a mesh strainer to remove any lumps. Stir in the peanut butter and butter. Cover the top with plastic wrap and refrigerate until completely cool. Fold in the whipped cream. To assemble: Core out the cupcakes and fill with pastry cream. Dip the tops of the cupcakes into chocolate ganache. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 4419,"Pasta Fagioli 2 cups dried cannellini beans 4 cups water, plus 16 cups 1/2 Spanish onion, peeled 1/2 carrot, peeled 1 rib celery Salt 1 cup garlic cloves, peeled 1 cup extra-virgin olive oil 2 sprigs rosemary 1 dried cl arbol 1/2 cup small-diced pancetta 1/2 cup ditalini pasta, cooked and drizzled with olive oil High quality extra-virgin olive oil, for drizzling Freshly ground black pepper Instructions: One day ahead: Combine the cannellini beans and 4 cups of water in a large pot that has a tight-fitting lid. Soak the beans for 24 hours. The day of serving: Preheat the oven to 350 degrees F. Drain the beans. In a Dutch oven or heavy bottomed pot, combine the beans, onion, carrot, celery, salt, and 16 cups of water. Bring to a boil, reduce the heat to a simmer, cover, and cook until fully cooked and creamy, 4 to 4 1/2 hours. Let cool. While the beans are cooking, combine the garlic, olive oil, rosemary, and cl in a medium saucepan over medium heat. When the oil begins to bubble, reduce the heat to low and cook the garlic in the oil until the cloves are soft and tender, 30 to 45 minutes; be careful not to brown the garlic. Remove from the heat, leave in the pan, and let cool. Strain the cannellini beans, reserving the cooking liquid, and add the beans back to the Dutch oven. Add the garlic-olive oil mixture to the beans and stir to incorporate. Bring to a simmer over medium heat and then turn down to low and cook together for 10 minutes, stirring frequently to incorporate the ingredients into the beans. Set aside. Remove the rosemary sprigs and cl pod and discard. In a small saute pan over medium heat, cook the pancetta until tender but not crispy, 4 to 5 minutes. Remove from the heat and set aside. Working in small batches, use a blender to puree the bean mixture by adding a small amount (about 1/4 cup) of the reserved bean cooking liquid to the beans in the blender and pureeing to a smooth, pourable soup consistency. Repeat with the entire bean mixture. To serve: Warm the soup over medium heat, carefully stirring in more cooking liquid from the beans if the soup thickens while warming. Ladle about 1 cup of soup in each bowl; divide the ditalini between the 4 servings, placing it in a small pile in the center of the soup. Sprinkle the pancetta over each pile of the ditalini, drizzle a little of the olive oil over the top and finish with a little freshly cracked black pepper. Serve immediately. 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, Vermentino, Gavi]" 4420,"Wakame Seaweed Salad 3/4 cup dried, cut wakame seaweed 4 1/2 to 6 cups cold water, for soaking
2 tablespoons rice wine vinegar 2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1/2 teaspoon sugar
3/4 teaspoon kosher salt
1 1/2 tablespoons toasted sesame oil
1 small avocado
1 small carrot, peeled and grated (1/3 packed cup)
4 small red radishes, cut into small dice (about 1/2 cup)
Instructions: Place the wakame in a large bowl and cover with the water, adding more if needed to keep wakame submerged. Soak until softened, about 10 minutes. Line a colander with a clean kitchen towel and have it standing by. Meanwhile, make the dressing. Whisk 1 1/2 tablespoons of the rice wine vinegar with the soy sauce, ginger, sugar, and 1/4 teaspoon of the salt in a small bowl. Whisk constantly while drizzling in the sesame oil to form an emulsion. When the wakame is hydrated, drain thoroughly through the prepared colander. Gather up the sides of the towel to form a pouch, then twist the towel to wring out additional water. Dry the large bowl and return the wakame to it. Top with the dressing and toss to coat. Cover and refrigerate until the seaweed is cold and the dressing has been absorbed, at least 30 minutes or up to overnight. When ready to serve, peel and dice the avocado into small cubes measuring between 1/4 and 1/2 of an inch. Toss in a small bowl with the remaining 1 1/2 teaspoons of rice wine vinegar and the remaining 1/2 teaspoon salt. Fold in the carrot and radishes, then fold this mixture gently into the wakame and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 4421,"French Coconut Pie 3 large eggs 2 cups store-bought frozen grated coconut, thawed
11/2 cups sugar
1/2 cup buttermilk, well shaken
1/2 cup (1 stick) unsalted butter, melted
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1 deep-dish unbaked 9-inch pie shell, homemade or purchased
Instructions: Preheat the oven to 350 degrees F. In the bowl of an electric mixer and using the whisk attachment, beat the eggs, coconut, sugar, buttermilk, butter, flour and vanilla until well combined. Your mixture may look curdled but keep beating on high until it comes together (it will still be chunky from the coconut). Pour the filling into the pie shell. Bake until lightly browned, the center of the pie doesn't jiggle when shaken lightly and a toothpick inserted into the center comes out moist but not covered with custard, 45 to 50 minutes. The coconut will rise to form a top crust during baking. Set the pie on a wire rack and cool completely before serving, about 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 4422,"Chicken Breast with Feta, Celery and Radish Salad 2 tablespoons extra-virgin olive oil, plus more for drizzling 4 boneless skinless chicken breasts (about 1 1/2 pounds) Kosher salt and freshly ground black pepper 1 romaine lettuce heart, torn into bite-size pieces (about 4 cups) 2 ribs celery, thinly sliced 6 radishes, quartered 3 ounces fresh feta, crumbled 1 lemon, quartered Instructions: Preheat the oven to 350 degrees F. Heat a large nonstick oven proof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until the chicken registers 165 on an instant-read thermometer, about 8 to 10 minutes more. Set chicken aside to rest for 5 minutes before serving. Divide the romaine, celery, radishes, and feta among 4 plates. Drizzle about 3/4 of a tablespoon of the olive oil over each salad, season with salt and pepper and serve with a lemon wedge. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 4423,"Puff Pastry-Wrapped Chorizo 3 tablespoons finely chopped flat-leaf parsley 1 tablespoon olive oil 1/4 teaspoon smoked paprika
1 clove garlic, finely grated on a Microplane 2 sheets frozen puff pastry, thawed (from one 11-ounce box) 10.5 ounces Spanish chorizo, casing removed, cut crosswise into 1 1/2-inch lengths Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Stir together the parsley, olive oil, smoked paprika and garlic in a small bowl. Lay the puff pastry sheets flat on a work surface and cut one sheet in half; reserve one of the halves for another use. Rub the parsley mixture evenly over the 1 1/2 pastry sheets. Cut the one whole pastry sheet crosswise into thirds, then cut each third crosswise into 1 1/2-inch-wide strips. Cut the half sheet crosswise into 1 1/2-inch-wide strips, as well. Place a piece of chorizo on the end of one dough strip and roll the chorizo in the dough as you would a cinnamon bun. Press firmly at the seam to seal, then place the chorizo roll, seam-side down, on the prepared baking sheet. Repeat with the remaining chorizo and dough strips, leaving about 1 1/2 inches between each chorizo roll on the baking sheet (you will have a few extra dough strips). Bake the chorizo rolls until the pastry is puffed and golden brown, 15 to 20 minutes. Transfer to a platter and serve warm. ","[Rioja, Tempranillo, Garnacha, Barbera]" 4424,"Olive Oil Cake with Blueberries and Mascarpone 3/4 cup extra-virgin olive oil, plus extra for brushing 5 large eggs separated, plus 2 additional whites 3/4 cups sugar 1 Meyer lemon, zested 1/2 cup sweet sherry (recommended: Vin Santo) 1 cup all-purpose flour Pinch salt 1 pint blueberries 1 Meyer lemon, zested 1/2 cup sugar 1 cinnamon stick 1/4 cup water 1 pint mascarpone Instructions: Preheat oven to 350 degrees F. Line the bottom of a springform pan with parchment paper, and brush the sides with oil. In the bowl of a stand mixer or by hand, combine the egg yolks, sugar and lemon zest. Using the whisk attachment or by hand, beat the eggs and sugar until they become very pale and thick and have doubled in size. Reduce the speed of the mixer and slowly beat in the 3/4 cup of olive oil and sherry. Remove the bowl from the mixer and gently stir in the flour using a wooden spoon. Mix just until the flour is combined. Reserve. Beat all the egg whites with a pinch of salt until they form stiff peaks. Using 1/3 of the egg white mixture at a time, fold into the egg yolk mixture. Once all of the egg whites are combined, transfer the mixture to the prepared springform pan. Bake in the preheated oven for 45 minutes or until a cake tester comes out clean. When the cake is done, remove it from the oven and let it cool for 10 minutes. Remove it from the springform pan and let cool completely. Combine the blueberries, lemon zest, sugar, cinnamon and water in a saucepan. Bring mixture to a simmer and cook for 20 to 30 minutes or until the berries have burst and the liquid has reduced to a jam consistency. Remove cinnamon stick and discard. Cool completely before serving. Serve a slice of the cake with the blueberries and a dollop of mascarpone. Fantastic!! ","[Chardonnay, Vermentino, Sauvignon Blanc, Riesling]

" 4425,"Sauteed Broccoli 1 pound broccoli 3 tablespoons extra-virgin olive oil 1 large clove garlic, chopped 1 large pinch dried red chili flakes, or to taste Kosher salt to taste Instructions: Cut the broccoli into 1 1/2-inch florets and reserve the stalks. Peel the stalks and cut them into 1/4-inch-thick slices. In a large pot of salted water, cook the broccoli until crisp-tender. Drain and refresh the broccoli under cold running water. When ready to serve, heat the oil in a large skillet over medium heat. Add the garlic and saute until golden, about 3 minutes. Add the chili flakes and saute for 30 seconds more. Add the broccoli and saute over high heat, tossing until heated through, about 2 to 3 minutes. Season with salt. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 4426,"Lasagna of Roasted Butternut Squash 2 large butternut squash, about 3 to 5 pounds 3 tablespoons extra-virgin olive oil 1 tablespoon finely chopped fresh sage leaves 1 tablespoon Fennel and Cinnamon Spice Blend, recipe follows 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 teaspoon freshly grated nutmeg 2 cups ricotta cheese (or a 15-ounce container) 1 cup freshly grated Parmesan 2 large eggs 1 pound dried lasagna sheets (about 24 sheets), each 6 1/2 by 3 inches Extra-virgin olive oil 2 quarts whole milk 6 tablespoons unsalted butter 1 tablespoon sage, minced 2 teaspoons minced garlic 1/2 cup all-purpose flour 2 teaspoons salt Freshly ground black pepper 1/2 teaspoon freshly grated nutmeg Butter, for dish 1 pound mozzarella, grated 1 cup freshly grated Parmesan 3 tablespoons fennel seeds 2 teaspoons ground cinnamon Salt Instructions: To assemble the lasagna: Preheat the oven to 400 degrees F. Using a vegetable peeler, remove the squash's hard shell. Trim about 1/2-inch off the top and bottom ends so you can set each section of the squash flat on a cutting board. Cut the squash in half lengthwise. Scoop the seeds out with a spoon, and coarsely chop the squash into 1/2-inch chunks. Line a baking sheet with aluminum foil. In a bowl, toss the squash with the oil, sage, spice blend, and 1 teaspoon salt and fresh ground pepper. Spread the squash in a single layer on the baking sheet. Roast the squash in the oven until very soft and beginning to brown, 40 to 50 minutes, stirring once or twice. Remove the squash from the oven and puree in a food processor with fresh nutmeg. In a large bowl, mix the squash puree, ricotta, Parmesan, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and refrigerate the mixture until ready to use. In a large pot of boiling, salted water, cook the lasagna sheets until al dente. Drain the sheets and spread them on a baking sheet. Drizzle them lightly with oil and set aside. Prepare the sauce: In a large saucepan, bring the milk to a slow simmer over medium heat. In a large pot, melt the butter over medium-low heat. Add the sage and garlic to the butter, cook for 30 seconds, then add the flour and stir. Add about 3 cups of the milk, and whisk vigorously to prevent lumps. Bring to a boil, while whisking continuously. Add the remaining milk and whisk again. Add the salt, pepper, and nutmeg. Adjust the heat to low to maintain a slow simmer, and cook until the sauce coats the back of a spoon, about 5 minutes, whisking frequently. Remove the saucepan from the heat. Makes about 8 cups. Preheat the oven to 375 degrees F. Butter a 9 by 13-inch baking dish. Spoon a ladle of bechamel into the dish and spread to coat the bottom. Place a single layer of lasagna sheets on top of the bechamel. Spread some of the squash mixture evenly over the lasagna sheets and sprinkle about 2 tablespoons of mozzarella cheese and 1 tablespoon of grated Parmesan on top. Repeat this step until all ingredients are used, starting with 2 to 3 ladles of bechamel for each layer. Keep building the layers until the pan is full to about 1/4-inch from the top. Finish with cheese and sauce directly over the noodles. Bake in the middle of the oven for about 1 hour. Remove the cover, and continue cooking for another 15 minutes until golden brown and bubbling. Allow lasagna to rest before slicing. Serve warm. Grind fennel with mortar and pestle. Add the cinnamon and salt and continue grinding. Or grind in spice grinder for a rough grind. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 4427,"Individual Chocolate Souffles 4 tablespoons unsalted butter, plus softened butter, for the ramekins 1/2 cup plus 2 tablespoons granulated sugar, plus more for the ramekins
8 ounces finely chopped bittersweet chocolate
1 teaspoon vanilla extract 3 large egg yolks plus 6 egg whites, at room temperature 1/4 teaspoon cream of tartar
Triple Raspberry Sauce, recipe follows Confectioners' sugar, for dusting 1/2 pint raspberries, plus more for garnish 1 cup raspberry sorbet
2 tablespoons seedless raspberry jam
1 teaspoon lemon zest
1 tablespoon unsalted butter
Instructions: Set an oven rack in the lower third of the oven and preheat to 400 degrees F. Brush six 6-ounce ramekins with softened butter, then coat with granulated sugar. Refrigerate until ready to use. Put the chocolate and butter in a large heatproof bowl. Fill a saucepan with about an inch of water and bring to a low simmer; set the bowl over--but not touching--the water. Heat, stirring occasionally, until the mixture is melted and smooth. Remove from the heat and stir in the vanilla. Set aside. Combine the egg yolks and 2 tablespoons warm water in the bowl of a stand mixer (or in a large bowl using a hand mixer) and beat until frothy. Gradually add 2 tablespoons of the granulated sugar and continue beating until very thick ribbons form, about 5 minutes. Very lightly fold the yolk mixture into the chocolate mixture. Put the egg whites in a clean bowl of a standing mixer (or in a large bowl using a hand mixer) and add the cream of tartar. Beat on medium speed until frothy; increase the speed to high and gradually add the remaining 1/2 cup granulated sugar. Beat until the whites hold a stiff but not dry peak, about 3 minutes. Working quickly, fold about a third of the egg white mixture into the chocolate mixture to lighten; then fold in the remaining whites until blended. Gently spoon the souffle mixture into the prepared ramekins and place on a baking sheet. Lightly smooth the tops of the souffles. Immediately bake until the souffles rise about 1 1/2 inches from the ramekins, about 18 minutes. In the meantime, make the Triple Raspberry Sauce. Remove the souffles from the oven, pour some of the sauce over the center of each, dust with confectioners' sugar and serve immediately. In a small saucepan, add the raspberries, sorbet, raspberry jam and lemon zest and set over medium heat. Stir, breaking up the raspberries while it comes to a simmer, then cook until the foam subsides and the mixture becomes thick and syrupy, about 7 minutes. Remove from the heat and swirl in the butter. ","[Chardonnay, Pinot Grigio, Moscato, Cava]" 4428,"Clementine Cosmo 1/2 cup fresh squeezed clementine juice 4 ounces vodka 2 ounces Triple Sec 1/2 lime, juiced 4 slices clementine, for garnish Instructions: Chill 4 martini glasses by filling each with ice and cold water. Combine all the ingredients in a cocktail shaker filled with ice and shake vigorously. Empty the martini glasses of ice water and strain the mixture between the 4 glasses. Float a slice of clementine in each glass and serve immediately. ","[Cava, Prosecco, Sauvignon Blanc, Ros]" 4429,"Orange Cranberry Pear Relish 1 small navel orange 1 12-ounce bag fresh or frozen cranberries 1 Bartlett pear, cored and cut into large chunks 1/2 cup light brown sugar
Kosher salt 3 tablespoons toasted and coarsely chopped pecans Instructions: Wash and dry orange. Cut orange, with peel, into small wedges and place in a food processor. Add cranberries, pear, sugar, and salt. Pulse until coarsely chopped. Transfer to a bowl, cover, and refrigerate for 2 hours or up to 2 days. Just before serving, stir in the pecans. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 4430,"Skillet Deep Dish Pizza 4 tablespoons extra-virgin olive oil 1 pound sweet or hot Italian sausage, sliced into thin rounds (about 8 links) 2 tablespoons unsalted butter, softened 1 pound fresh pizza dough, at room temperature 10 ounces whole milk low-moisture mozzarella, thinly sliced 1 cup your favorite marinara sauce or 1 1/2 cups crushed and strained San Marzano tomatoes
3 cloves garlic, minced 1 tablespoon dried oregano 1/2 cup grated Parmesan
Instructions: Preheat the oven to 400 degrees F. Heat a skillet over medium-high heat with 2 tablespoons olive oil. Cook the sausage rounds until they turn brown on each side, 8 to 10 minutes. Grease the inside of a 12-inch cast-iron skillet with the butter. Place the pizza dough in the center and spread evenly towards the bottom edge and 1 1/2 inches up the sides.
The order of topping layers is very important to achieving a crisp bottom pizza crust. Begin with the sausage. Evenly lay the sausage on the dough, followed by the mozzarella and marinara. Sprinkle the garlic and oregano on top. Finish with the Parmesan and drizzle with the remaining 2 tablespoons olive oil. Place the skillet pizza on the bottom rack of the oven and cook until the edge of the crust is golden brown and crusty, 30 to 35 minutes. Remove and let rest for 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 4431,"Grilled Tuna Pan Bagnat 2 tuna steaks, 8 ounces each 1 tablespoon olive oil, plus 1/2 cup Salt and freshly ground pepper 1/2 small red onion, finely chopped 1/2 cup chopped Sweet 100 tomatoes, or very small grape tomatoes 1 tablespoon anchovy paste 1/4 cup fresh lemon juice 3 to 4 tablespoons Dijon mustard Pinch red pepper 3 tablespoons capers, drained 12 basil leaves, cut into chiffonade 1 French baguette Instructions: Heat grill to high. Brush the tuna steaks with the 1 tablespoon of oil and season and salt and pepper. Grill for 3 to 4 minutes on both sides or until just cooked through. Let rest for 5 minutes then flake with a fork. Transfer to a bowl with the red onion and tomatoes. Whisk together the anchovy paste, lemon juice, mustard, red pepper, and 1/2 cup olive oil in a small bowl. Add the capers and then season with salt, to taste, if necessary. Pour the dressing over the tuna, add the basil, and gently mix to combine. Place the baguette on the grill, close the cover and let heat through, about 3 to 4 minutes. Remove from the grill and slice lengthwise. Remove some of the inside of the bread. Spread the tuna mixture evenly over the bottom half of the bread, place the top bread on, and press down firmly on the sandwich. Wrap the sandwich in foil and place a heavy pan on top. Let stand 30 minutes before serving and then cut into 4 pieces. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 4432,"Grilled Pimento Cheese Sandwiches 8 ounces cream cheese, at room temperature 2 tablespoons mayonnaise
8 ounces sharp Cheddar, shredded
8 ounces aged Gouda, shredded
1 roasted red pepper, diced (about 1/2 cup) Kosher salt and freshly ground black pepper
8 slices cracked wheat bread 3 tablespoons mayonnaise or softened unsalted butter Instructions: For the pimento cheese: Combine the cream cheese and mayonnaise in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until smooth, about 1 minute. Add the Cheddar and Gouda and mix to combine on low, about 1 minute. Stir in the roasted red peppers by hand. Taste and season with salt and pepper, but go heavy on the pepper; start with 1/2 teaspoon and go from there. For the sandwiches: On low heat, warm a cast-iron skillet. Put a heaping 1/2 cup of the pimento cheese between 2 slices of bread. Don't spread the mixture all the way to the crust because it will soften and spread as it heats in the skillet. Repeat with the remaining bread and cheese. Smear one side of each sandwich with mayonnaise, and place the sandwiches in the skillet mayonnaise-side down. Smear the top pieces of bread with mayonnaise. Cook until golden brown and the cheese has just started to melt, about 5 minutes. Flip and cook the other side until golden, another 3 minutes. Slice into halves or quarters and serve immediately. Reserve any remaining pimento cheese in the refrigerator for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 4433,"Apple-Bacon Galette 6 slices bacon 1 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting 1/2 cup sugar 5 tablespoons cold unsalted butter, cut into pieces 4 assorted apples (such as McIntosh and Granny Smith) 4 assorted apples (such as McIntosh and Granny Smith)
1 tablespoon fresh lemon juice 1/4 teaspoon ground cinnamon 1 large egg, beaten Maple syrup, for brushing Instructions: Make the crust: Cook the bacon in a large skillet over medium heat, turning occasionally, until golden but still soft, about 6 minutes; remove to paper towels. Reserve 1 tablespoon of the drippings in a small bowl; refrigerate until cold, about 15 minutes. Pulse 2 slices of the bacon in a food processor until finely ground. Add 1 1/2 cups flour and 2 tablespoons sugar and pulse to combine. Add the chilled bacon drippings and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal with some pea-size pieces. Drizzle in 4 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 and chill until firm, at least 1 hour. Line a baking sheet with parchment paper. Roll out the dough into a 13-inch round between 2 sheets of lightly floured parchment. Peel off the top sheet of parchment, then invert the dough onto the prepared baking sheet. Peel off the sheet of parchment. Refrigerate the dough until ready to use. Preheat the oven to 375 degrees F. Make the filling: Peel the apples and slice 1/4 inch thick. Toss with the lemon juice, cinnamon, 3 tablespoons sugar and the remaining 1 tablespoon flour in a large bowl. Arrange the apples in the center of the dough, leaving a 2-inch border. Fold the edge of the dough over the filling, pleating as needed. Cut the remaining 4 slices bacon into bite-size pieces and sprinkle over the filling. Brush the crust with the egg and sprinkle the remaining 3 tablespoons sugar over the whole galette. Bake until the apples are tender and the crust is golden brown, about 50 minutes. (Tent loosely with foil if the filling gets too brown.) Remove from the oven and brush the filling with maple syrup while still hot. Transfer to a rack to cool slightly before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4434,"Spiced Beef Roast 1 tablespoon ground allspice 2 teaspoons ground mace 1 teaspoon ground cloves 1 tablespoon ground black pepper 2 tablespoons sliced garlic 10 sprigs fresh thyme 350 ml (1/2 bottle) red wine 8 pounds rolled rib-eye roast, trussed Kosher salt and freshly ground black pepper 2 tablespoons olive oil 2 large carrots, roughly chopped 2 medium onions, roughly chopped 1 head garlic, peeled and smashed 2 celery stalks, roughly chopped 6 sprigs fresh thyme Instructions: Mix all the marinade ingredients together in a strong plastic bag. Put the roast into the bag and seal tightly. Marinate in the refrigerator for 2 days turning the bag at least 2 times a day. Remove roast from the marinade, and let sit at room temperature for 1 hour before browning. Preheat oven to 275 degrees F. Heat oil in a large dutch oven over high heat. Pat the roast dry of excess marinade. Season the roast with salt and pepper, and sear on all sides until golden brown. Remove the roast to a dish. Heat the oil in the pan and saute the carrots, onions, garlic, celery, and thyme. Add the red wine and any left over marinade to the vegetables, and bring it to a simmer. Scrape up any bits in the bottom of the pot. Place the roast back into the pot. Cover the pot with a heavy lid and bake, half the total cooking time with the lid on, and half without. Allow 20 minutes per pound of meat, or until internal temperature reaches 145 degrees F, about 2 hours. Add water to pot if it looks like its drying out too fast. Remove the roast to a platter, and let rest for 15 minutes before carving. Strain the gravy from the pot and put in a sauceboat. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 4435,"Pink Derby 3 ounces Kiwi-Watermelon-Lime Juice, recipe follows 2 ounces bourbon 1 teaspoon honey Kiwi slice, for garnish 2 kiwis, peeled 1 1/4 cups chopped watermelon 2 large, juicy limes, peel and pith removed Instructions: Combine the Kiwi-Watermelon-Lime Juice, bourbon, honey and a splash of water in a cocktail shaker filled with ice. Shake vigorously for 8 to 10 seconds. Strain into a cocktail glass. Garnish with a kiwi slice. Juice, in this order, the kiwis, watermelon and limes, following your juicer's specific settings for each. Serve the juice immediately over ice, if desired.
","[Blanche de Blanc, Moscato, Vinho Verde, Sauvignon Blanc]" 4436,"Twice Baked Potato Casserole 1 pound thin bacon 16 russet potatoes
6 tablespoons canola oil
4 sticks (1 pound) salted butter, plus more for buttering baking dish 2 cups sour cream
2 cups grated Cheddar or Jack (or a mix of both), plus more for topping
2 cups whole milk
4 teaspoons seasoned salt
6 green onions, sliced
Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Cook the bacon in a saute pan until crispy; let cool and then crumble. Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F. Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well. Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4437,"Roasted Lamb with Mint Chimichurri One 4-pound boneless leg of lamb, trimmed of excess fat, at room temperature 3/4 cup olive oil
Kosher salt and freshly ground black pepper
3/4 cup fresh mint leaves
3/4 cup fresh parsley leaves
1/4 cup fresh oregano leaves
2 cloves garlic
1 serrano pepper, stem removed
3 tablespoons lime juice
Instructions: Preheat the oven to 450 degrees F. Rub the lamb with 1/4 cup of the olive oil and season both sides with salt and pepper. Arrange the lamb fat-side up on a roasting pan and roast 15 minutes. Lower the temperature to 350 degrees F and roast until golden brown and a meat thermometer inserted in the center of the lamb reads 130 degrees F, another 25 to 30 minutes. While the lamb roasts, make the chimichurri. Combine the mint, parsley, oregano, garlic, serrano and 1 teaspoon salt in a food processor and blend. With the machine running, drizzle in the lime juice and remaining 1/2 cup olive oil and process just until fully combined. Taste and season with salt and pepper. Remove the lamb from the oven and allow it to rest for 10 minutes. This will allow the juices to redistribute and the lamb will continue to cook. The temperature should read 140 degrees F. Slice the lamb against the grain and add to a platter. Top with some of the chimichurri and serve the remaining sauce alongside the meat at the table. ","[Syrah, Malbec, Tempranillo, Garnacha]" 4438,"Quick S\u2019mores Funnel Cakes 2 cups just-add-water pancake mix 2 teaspoons sugar
1/4 cup finely ground graham cracker crumbs, plus more for topping
Peanut oil, for frying
1 cup heavy cream 1 cup marshmallow creme 1/2 teaspoon pure vanilla extract
1 bar milk chocolate, refrigerated Instructions: Make the funnel cakes: Whisk the pancake mix with as much water as is instructed for 2 cups of dry mix in a large bowl. Stir in the sugar and graham cracker crumbs. Rest the batter for 10 minutes. Make the topping: Beat the heavy cream, marshmallow creme and vanilla together in a large bowl with a mixer until smooth and easy to drizzle. Refrigerate until ready to use. Fry the funnel cakes: Add 1 inch peanut oil to a large pan with straight sides and heat the oil to 365? F. Line a baking sheet with paper towels. Working in batches, transfer the batter to a funnel, snipped plastic bag or squeeze bottle and carefully pour some of the batter into the pan in circling motions, overlapping a bit to create structure. (If using a funnel, control the flow by ladling the batter into the funnel and holding your finger over the tip as necessary.) Fry until golden on the bottom, about 30 seconds, then flip and cook just a bit more. Remove to the baking sheet. Repeat with the remaining batter. Drizzle the marshmallow topping over the funnel cakes and shave the chocolate over the tops. Sprinkle with graham cracker crumbs. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 4439,"Lamb Sausage in Puff Pastry 1 pound fresh lamb sausage, 1/2-inch thick, in a coil 2 sheets commercial puff pastry, thawed
2 tablespoons Dijon mustard
1 egg, beaten with 1 tablespoon water or milk, for egg wash
Instructions: Preheat the oven to 400 degrees F. Bake the sausage on a baking sheet for 20 minutes. Turn the sausage and bake it 5 to 10 minutes more, until it's fully cooked. Cool to room temperature.
Unfold the puff pastry on a lightly floured board. Cut each piece in half lengthwise and brush the top sides with mustard. Divide the sausage into 4 equal pieces. Starting at the long end of the pastry, place 1 piece of the sausage on top of the mustard and roll it up tightly, overlapping the end by 1/2 inch and sealing the pastry by brushing the edge with water. Cut off the excess pastry. Roll the other 3 pieces of sausage in puff pastry. Place the 4 rolls, seam side down, on a baking sheet lined with parchment paper. Brush with the egg wash. Lightly score each roll diagonally to make 7 equal pieces. Bake at 400 degrees for 20 to 25 minutes, until browned. Slice and serve immediately. ","[Syrah, Tempranillo, Barolo, Malbec]" 4440,"Chicken Mole 1 chicken (3 to 4 pounds), cut into 6 pieces 5 black peppercorns Kosher salt 1/2 cup sesame seeds 5 whole cloves 1 cinnamon stick 1/2 teaspoon anise seeds 1/4 teaspoon coriander seeds 6 dried guajillo cl peppers 4 dried ancho cl peppers 6 tablespoons canola oil 1/4 cup raisins 1/4 cup whole blanched almonds 1/4 cup hulled pumpkin seeds 2 6-inch corn tortillas, torn into pieces 1 2.7-ounce disk Mexican chocolate, broken into pieces Pinch of sugar Instructions: Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the chicken to a large plate and set the cooking liquid aside. Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes. Add to the blender. Remove the stems and seeds from the dried cl peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes. Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce. Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the cl sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt. Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds. Photgraph by Con Poulos ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 4441,"Mixed Berry Cobbler Nonstick cooking spray Two 12-ounce bags frozen mixed berries, thawed (about 6 cups) 1/4 cup whole-wheat flour 1/4 cup sugar 1 orange, zest finely grated (about 2 teaspoons) 1/4 cup whole-wheat flour 1/4 cup all-purpose flour 2 tablespoons plus 1 teaspoon sugar, divided 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons chilled unsalted butter, cut into small pieces 1/3 cup low-fat buttermilk 2 tablespoons canola oil Instructions: Preheat the oven to 400 degrees F. Coat an 8 by 8-inch baking dish with cooking spray.
For the filling: In a large bowl, toss the berries with whole wheat flour, sugar and zest. Transfer the berry mixture to the baking dish and set aside.
For the topping: In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed.
In a small bowl or pitcher, whisk together the buttermilk and oil. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix. Drop the batter onto the fruit forming 6 mounds. Sprinkle with the remaining teaspoon of sugar. Bake for 30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10 minutes before serving.
","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 4442,"Cumin Crab Canapes 6 slices brioche or challah bread 2 (7-ounce) cans lump crabmeat 2 tablespoons mayonnaise 1 heaping teaspoon ground cumin 1 teaspoon hot sauce 1 teaspoon fresh lime juice 2 teaspoons chives, chopped Pinch salt Chives, for garnish Instructions: Preheat the oven to 350 degrees F. Lay out the bread slices and, using the biscuit cutter, punch out 5 bread rounds per slice. Place the rounds on a baking sheet and place the sheet in the top half of the oven for 3 minutes, until the rounds are lightly toasted. Remove from the oven and set aside. Drain the crabmeat well and place it in a mixing bowl. Add the mayonnaise, cumin, hot sauce, lime juice, chives and salt and mix well. Mound the crab mix onto the bread rounds by the teaspoonful and garnish with a piece of chive. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 4443,"Sunny's Fruity Limoncello Spritzer Ice 8 maraschino cherries, for garnish 4 lemon slices, cut in half, for garnish 4 orange slices, cut in half, for garnish 4 ounces limoncello, such as Caravella 2 ounces whiskey, such as Angel's Envy 2 ounces orange juice 2 tablespoons maraschino cherry juice 12 ounces sparkling water or club soda Instructions: Add ice to 4 tall highball glasses. Then top each glass with 2 maraschino cherries, 1 lemon and 1 orange slice.
Fill a drink shaker with ice, and then add the limoncello, whiskey, orange juice and maraschino cherry juice. Shake vigorously for 10 seconds. Strain and pour into a pitcher. Add the sparkling water to the pitcher and gently stir. Pour into the prepared glasses and serve. ","[Prosecco, Moscato, Sauvignon Blanc, Pinot Grigio]" 4444,"Omelets Yield: 1 servings Butter 3 eggs, lightly beaten 1 tablespoon water Salt Pepper Crumbled bacon Chopped tomato Chopped green pepper Sliced scallion Chopped onion Cheddar cheese Feta cheese Mushrooms Instructions: Melt butter over medium high heat in an eight inch non-stick skillet. Add vegetables which may need to be cooked, for example, onions, peppers or mushrooms. Cook vegetables for 2 minutes. In a small bowl, beat eggs with water and season with salt and pepper. Pour into pan and stir. Allow eggs to cook for 1 minute and then top with cheese or other toppings. When only a small amount of egg liquid remains, carefully fold omelet in half. Slide onto plate and serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 4445,"Sausage Cornbread Stuffing Extra-virgin olive oil 1 large onion, small dice 3 ribs celery, small dice Kosher salt 1 pound spicy sausage, casing removed, broken into bite-size chunks 3 cloves garlic, smashed and finely diced 3/4 cup coarsely chopped walnuts 10 sage leaves, finely chopped 3 sprigs rosemary, leaves finely chopped 10 cups stale cornbread, cut into 1-inch cubes 2 cups dried cranberries 3 to 4 cups chicken stock Instructions: Preheat the oven to 350 degrees F. Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat. In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish. Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. MMMMM...stuffing! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4446,"Sweet Potato and Chicken Lavash Wraps 6 tablespoons unsalted butter 1 onion, finely diced 1 large red jalapeno pepper (1/2 sliced, 1/2 minced; remove seeds for less heat) 1 tablespoon chopped fresh thyme 3 cloves garlic, minced 1 tablespoon grated peeled fresh ginger 1 tablespoon curry powder 1 pound sweet potatoes, peeled, quartered lengthwise and sliced 1/2 inch thick Kosher salt and freshly ground pepper 3 cups shredded rotisserie chicken (about 12 ounces) 4 9-inch-square lavash flatbreads 1/4 cup fresh cilantro Instructions: Melt 2 tablespoons butter in a medium saucepan over high heat. Add the onion, sliced jalapeno and thyme and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and ginger and cook, stirring, until golden, about 1 minute. Add 2 more tablespoons butter and the curry powder; cook, stirring, until the butter is melted and the curry powder is toasted, 30 seconds. Add the sweet potatoes and stir to coat, then add 1 teaspoon salt, a few grinds of pepper and 2 cups water. Bring to a boil, then reduce the heat to a simmer; cover and cook until the sweet potatoes are tender, about 15 minutes. Add the chicken to the pan. Cut the remaining 2 tablespoons butter into pieces and stir into the mixture. Cook until the chicken is hot and the potatoes start falling apart, about 3 minutes. Season with salt and pepper. Heat the lavash in a large nonstick skillet over high heat, about 30 seconds per side. Pile the chicken mixture in the center of each lavash; top with the cilantro and minced jalapeno. Fold in the sides and roll up like a burrito; cut in half. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 4447,"Mashed Potatoes with Pesto and Whipped Cream 2 pounds medium russet potatoes Kosher salt
1/2 cup heavy cream
1 cup whole milk, warmed
1/2 to 1 stick unsalted butter, at room temperature
1/2 cup pesto
Freshly ground black pepper
Instructions: Put the potatoes in a large saucepan and add enough cold water to cover. Season with salt and bring to a simmer; cook, uncovered, until the potatoes are fork-tender, about 45 minutes. Meanwhile, pour the heavy cream into a bowl and whip with a whisk or hand mixer until soft peaks form. Set aside. Drain the potatoes. Hold with an oven mitt or kitchen towel and peel off the skins, then transfer the potatoes to a bowl. Add the warm milk and butter to the bowl and mash with a potato masher or fork (or pass the potatoes through a ricer or food mill for a smoother mash). Fold in the whipped cream and pesto. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4448,"Chino Chopped Vegetable Salad 1 tablespoon Dijon mustard 3 tablespoons sherry wine vinegar 1/2 cup extra-virgin olive oil 1/2 cup almond or safflower oil Salt and freshly ground white pepper 1 tablespoon olive oil 1/2 cup diced fresh artichoke bottoms Salt Freshly ground white pepper 1/2 cup diced carrots 1/2 cup diced green beans 1/2 cup diced red onion 1/2 cup diced radicchio 1/2 cup fresh corn kernels 1/2 cup diced celery 1/2 cup diced ripe avocado 1/4 cup peeled, seeded, and chopped tomato 4 teaspoons grated Parmesan cheese 1 cup mixed greens, such as curly endive, chicory, and baby lettuce, cut or torn into bite-size pieces Instructions: In a small bowl, combine the mustard and vinegar. Slowly whisk in the oils. Season, to taste, with salt and pepper and set aside. Whisk again when ready to serve. In a small skillet, heat the olive oil. Season the diced artichokes lightly with salt and pepper and saute until al dente, about 3 minutes. Transfer to a large bowl and let cool. Blanch the carrots and beans by placing each into a fine mesh basket. Set the basket into a pot of boiling salted water and cook until al dente, 2 to 3 minutes. Plunge onto cold water to stop the cooking process. Drain, cool, and add to the artichokes. Add the onion, radicchio, corn, and celery. When ready to serve, dice the avocado and the tomato and add to the other vegetables. Reserving a little vinaigrette, toss the vegetables with the vinaigrette, sprinkle with the grated cheese, and toss again. Correct seasoning to taste. Toss the greens with the reserved vinaigrette and season with salt and pepper, to taste. Divide the salad greens among 4 salad plates. Mound the chopped salad on the greens and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 4449,"Rice and Beans 1/2 cup dried kidney beans, soaked overnight, drained 2 cups unsweetened coconut milk 1 1/2 garlic cloves, minced 4 scallions, finely chopped 1/2 sprig fresh thyme, finely chopped 1 1/2 cups uncooked rice 1 1/4 cups water 1 teaspoon salt 1/2 tablespoon sugar Salt and ground black pepper Instructions: In a medium saucepan, combine the drained beans with the coconut milk in a medium saucepan. Bring to a boil, then lower the heat and simmer, covered over medium heat until the beans are tender but not mushy, about 1 hour. Add all the remaining ingredients and cook covered over medium heat until the rice absorbs all the liquid, about 15 minutes. Season and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 4450,"Colette's Chocolate Cake 2 cups sugar 1 cup unsweetened cocoa 1 cup vegetable shortening 1 teaspoon salt 2 teaspoons baking powder 1 teaspoon baking soda 3 cups all-purpose flour 2 eggs, at room temperature 1 cup milk, at room temperature 1 teaspoon almond extract 1 teaspoon vanilla extract 1 cup hot, strong coffee Instructions: Preheat oven to 350 degrees. Grease the sides and bottom of 2 (9-inch) cake pans with shortening and then dust them with flour. In a large mixing bowl, combine all of the ingredients except the coffee. Mix at low speed until blended, scraping the sides of the bowl occasionally with a rubber spatula. Slowly add the coffee while mixing on low. Mix until smooth. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans on a wire racks for about 20 minutes, then invert onto racks and remove pans. Cool completely.; ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 4451,"Cali-talian 7 Layer Dip 1/2 cup ricotta cheese 1/4 cup sour cream
1/2 teaspoon Calabrian cl paste
1/2 teaspoon dried oregano
1 1/2 teaspoons kosher salt
One 15-ounce can cannellini beans, drained and rinsed
1/4 cup prepared pesto
3 tablespoons freshly squeezed lemon juice (from about 1 lemon) 1 cup shredded Parmesan 1 1/2 cups chopped arugula or romaine
1/2 cup chopped sun-dried tomatoes in oil, drained
1/2 cup pitted kalamata olives, sliced
1 avocado, diced
Pita chips and celery sticks, for serving Instructions: Combine the ricotta, sour cream, cl paste, oregano and 1/2 teaspoon of the salt in the bowl of a food processor. Puree until smooth. Remove to a medium bowl. In the same food processor, combine the beans, pesto, 2 tablespoons of the lemon juice and 3/4 teaspoons of the salt. Puree until smooth. Spread the bean mixture on the bottom of an 8-inch baking dish. Pour the ricotta mixture on top and spread evenly. Sprinkle the Parmesan over the ricotta. Sprinkle the arugula over the cheese layer. Sprinkle the sun-dried tomatoes and olives over the top. Refrigerate until ready to serve. Just before serving, toss the avocado with the remaining 1/4 teaspoon salt and the remaining 1 tablespoon lemon juice and spread evenly on the top. Serve with pita chips and celery sticks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 4452,"Sugar and Spice Butternut Squash 2 packages (8 ounces each) prepared cut butternut squash, Earth Exotic 1/2 cup cranberry-walnut salad dressing, Newman's Own 1 tablespoon butter, melted 1 tablespoon brown sugar, C&H 1/4 teaspoon cayenne pepper, McCormick Instructions: Preheat oven to 375degreesF. Line a baking sheet with aluminum foil; set aside. In a medium bowl, stir together squash, salad dressing, melted butter, brown sugar, and cayenne pepper until well combined. Transfer to prepared baking sheet. Bake in preheated oven for 20 to 30 minutes or just until tender. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 4453,"Mamo's Apple Strudel 10 to 12 Granny Smith apples, peeled, cored and cut into thin strips Juice of 1 lemon 1 large can pineapple, drained and diced 3/4 cup sugar Pinch salt 1/2 cup finely chopped nuts 2 sticks unsalted butter 1/4 cup vegetable oil 1 pound package phyllo dough Mixture of 1 large freshly ground cinnamon stick, 1/3 cup sugar and 1 cup plain breadcrumbs Instructions: As you peel and dice the apples, sprinkle with lemon juice and mix frequently to prevent browning, or toss in iced water with some lemon juice. Place the apples into a large pot on the stove over medium-high heat. Add the pineapple, sugar, 1 cup water and salt. Cook until the moisture evaporates and consistency of the remaining fruit is thicker than preserves, 30 to 35 minutes. Stir often to prevent burning on the bottom. Cool, then stir in nuts. Refrigerate the apple filling at least overnight. Filling will last in the refrigerator for up to a week in an airtight container. Preheat the oven to 350 degrees F. In a pot, melt the butter over very low heat. A white foam will form as the top layer. Skim off the foam with a spoon. Once the foam is removed, add the oil. Stir and remove from the heat. On a sheet of waxed paper, lay out the first layer of phyllo dough. (Dough dries out quickly, so keep other layers not in use covered with a damp cloth over a sheet of waxed paper.) Using a pastry brush, gently brush the butter/oil mixture onto the entire sheet of dough. Sprinkle with the breadcrumb mixture over the entire surface. Repeat for an additional 4 layers so each roll has a total of 5 layers of phyllo dough. Using a spoon, add a row of the apple filling an inch or two from the bottom of the dough. Do not overstuff or the strudel will burst when baking. Lift the bottom edge of the waxed paper with both hands, each about a third of the way in from the outer edges to support the phyllo as you roll up the dough, jellyroll style. As you roll, fold the sides inwards to form sealed edges as you continue to the end. End with the seam-side down. Coat a baking pan with the butter/oil mixture and place the first rolled dough onto the pan with the seam facing down. Then brush the roll all over with the butter/oil mixture. Repeat the steps above until you have filled the cookie pan with the rolls but keep at least a roll's width between each. Keep at least 2 to 3 inches between the rolls on the baking sheet to ensure even browning. Bake until golden brown, 40 to 45 minutes, depending on your oven. During baking, baste 4 to 5 times with the butter/oil mixture. Cut into pieces while still hot so the crust won't break. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4454,"Gingerbread Cake with Cream Cheese Frosting 2 1/2 cups all-purpose flour (see Cook's Note) 2 sticks (1 cup) unsalted butter, at room temperature, plus more for the baking pans 1 tablespoon ground ginger 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon fine salt 3/4 cup packed light brown sugar 2 large eggs 1 teaspoon pure vanilla extract 3/4 cup unsulphured molasses 1 cup boiling water 8 tablespoons (1 stick) unsalted butter, at room temperature One 8-ounce package cream cheese, at room temperature 4 cups (1 pound) confectioners' sugar 1 teaspoon pure vanilla extract Milk, as needed for thinning 1/2 cup white chocolate chips 20 to 24 mini gingerbread men cookies, depending on size Red, green and white nonpareils, for sprinkling Instructions: For the cake: Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans and line the bottom of each with a parchment round. Stir together the flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl and set aside.
Combine the brown sugar and butter in another large bowl and beat with an electric mixer on high speed, scraping down sides of bowl with a rubber spatula as needed, until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until combined (it's fine if the mixture looks a little curdled).
Stir the molasses into the boiling water in a large spouted measuring cup. With the mixer on low speed, add the flour mixture to the butter mixture in 3 additions, alternating with the molasses mixture, beginning and ending with the flour. Scrape down the sides of the bowl, increase the speed to medium and beat just until smooth.
Divide the batter between the prepared pans and bake until a tester inserted into the center comes out with just a few crumbs attached, 22 to 27 minutes. Let the cakes cool completely in the pans on a wire rack. Once cool, invert the cakes onto the rack, then peel off and discard the parchment.
For the frosting: Combine the butter and cream cheese in a clean mixer bowl. Beat on high speed until light and fluffy, about 2 minutes. Reduce the speed to low and gradually add the confectioner's' sugar, beating until combined. Add the vanilla and gradually increase the speed to high. Beat until the frosting is light and fluffy, adding up to 1 tablespoon of milk if needed so the frosting is spreadable.
Place one cake layer flat-side down on a cake stand or platter. Top with about 3/4 cup of the frosting, spreading almost to the edges using an offset spatula. Place the remaining cake layer on top, flat-side up. Spread the remaining frosting on the entire cake and smooth the top and sides with the offset spatula. Refrigerate the cake while you decorate the gingerbread cookies.
For the decorations: Meanwhile, microwave the white chocolate chips in a microwave-safe bowl until just melted. (Alternatively, melt the chips in a heatproof bowl set over a pan of simmering water; do not let bowl touch the water.) Let cool slightly and put into a piping bag fitted with a small plain tip (or use a plastic ziptop bag with the corner snipped off). Pipe eyes and smiles on the gingerbread cookie faces. Arrange the merry gingerbread men side by side around the bottom edge of the cake, pressing in slightly to adhere. Sprinkle the top of the cake with the nonpareils.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 4455,"Apple Tart Runway Classic Puff Pastry, store bought 2 large egg yolks 1 large egg Whole milk 1/4 cup chunky applesauce 4 to 5 Granny Smith apples Apricot Glaze, recipe follows 1/4 cup apricot jam 1 tablespoon water Instructions: For the filling: Prepare the puff pastry as directed in the recipe and preheat the oven to 400 degrees F (204 degrees C). When the puff pastry is ready to roll, place it on a lightly floured work surface and use a rolling pin to roll it into an 8 by 18-inch rectangle. Place the rectangle on the work surface with the long side facing you. Use a sharp paring knife to cut 2 (1 by 18-inch) strips from the top of the dough. Place the remaining rectangle on a parchment paper-covered baking sheet. Egg wash: Combine the egg yolks, whole egg, and milk in a small mixing bowl and whip with a hand whisk until well combined. Use a pastry brush to brush a 1-inch border of egg wash along each long side of the rectangle on the baking sheet. Place 1 of the thin strips on each side of the rectangle, over the egg wash. Try to keep the strips straight and even. These edges will keep the filling inside the tart shell, as they rise slightly higher than the rest of the tart. Brush the tops of the 2 strips with egg wash. Use an offset spatula to spread the applesauce down the center of the tart shell. Filling: Peel, core, and halve the apples. Slice each half into 1/4-inch-thick slices and lay them lengthwise on the tart, overlapping the slices slightly. Use a pastry brush to brush egg wash over the tops of the apple slices. Sometimes I make a decoration along the edge of the dough on the long sides of the tart. To do this, I gently press the tips of my first and second fingers into the dough, right at the edge. Then I use the back of a paring knife to mark the spot between my 2 fingers by pushing the dough in 1/4-inch. I repeat this all along the long sides to give the tart a scalloped edge. Place the tart in the oven and bake until the sides have risen slightly and the tart is golden brown, about 25 minutes. Check the bottom of the tart by lifting it slightly off the parchment paper using an offset spatula. You want to be sure the bottom is fully baked or the tart will be soggy. Remove from the oven and cool on a wire rack. Use a pastry brush to glaze the tart with the apricot glaze. This will add shine and sweetness to the baked tart. It is best to serve this tart within a few hours of removing it from the oven. VARIATION: If you blind bake the dough, you can cover it with fresh raspberry jam and top with fresh raspberries as another alternative. Mix the apricot jam with the water in a small microwaveable bowl and heat on high power or in a non-reactive 1-quart heavy-bottomed saucepan over medium heat until liquid. Brush it on with a pastry brush. The glaze can be stored in the refrigerator in an airtight container for up to 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4456,"Spicy Sausage and Broccolini Panini 1/4 cup olive oil 4 ounces spicy Italian sausage, loose
1 bunch broccolini, trimmed and chopped
1/4 teaspoon kosher salt
2 cups shredded aged provolone
8 slices white bread
Instructions: Place a medium skillet over medium-high heat. Add 1 tablespoon of olive oil and the sausage to the skillet and cook, stirring often and breaking the sausage apart with the back of a wooden spoon, until the sausage is cooked and beginning to brown, about 4 minutes. Add the broccolini and salt and continue to cook until the broccolini is tender, an additional 6 minutes. Allow the mixture to cool. In a medium bowl, mix together the sausage mixture and provolone until combined. Place 4 slices of bread on a cutting board and divide the mixture evenly among the slices. Top with the remaining slices of bread. Heat a large skillet or griddle over medium heat. Brush with 1 1/2 tablespoons of the remaining oil and place 2 sandwiches in the skillet. Cook until lightly browned and crispy on the bottom, about 3 minutes. Flip the sandwiches and cook until crispy on the bottom and the cheese is melted, an additional 3 minutes. Continue with the remaining oil and sandwiches. Cut into squares or triangles and serve. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 4457,"Panqueques 1 cup flour 1 egg yolk 1 1/4 cups milk 1 tablespoon butter Dulce de leche, recipe follows 1/4 cup rum 1 tablespoon sugar 4 cups milk 2 cups sugar 1 teaspoon sodium bicarbonate Vanilla extract Instructions: Mix flour, egg yolk, and milk into a smooth, thin crepe batter. Heat a crepe pan on medium low and melt 1/4 teaspoon of the butter. Add 1 tablespoon of batter, and flip the crepe after it sets. Fill it with dulce de leche, and set aside. After making all the crepes, heat the rum with sugar, when it ignites, pour over the crepes and serve at once. Scald milk in heavy bottom sauce pan. Add all other ingredients, cook on medium low until it turns into caramel, about 1 hour. ","[Chardonnay, Riesling, Moscato, Cava]" 4458,"Maine Lobster Macaroni Cheese with Truffle Oil 1 pound lobster meat 2 tablespoons grapeseed oil 1 pound dried macaroni pasta 1/2 cup butter (1 stick) 1 cup chopped white onion 2 cloves chopped garlic 1/2 cup all-purpose flour, or as needed 2 bay leaves 1 cup fish stock or vegetable stock 1/2 cup heavy cream 2 cups sharp shredded Cheddar (8 year-old aged if you can get it) Salt White pepper White truffle oil (2 or 3 tablespoons) 1/4 cup chopped fresh chives Instructions: Bring a pot of water to boiling for the pasta. Saute lobster meat in oil until it is no longer translucent, and set aside. Cook the pasta until al dente and drain well so that you don't have excess cooking water which will dilute the flavor. While the pasta is cooking, melt butter in a large saucepan over medium heat, and add the onion and garlic, cooking until translucent, being careful not to burn it. Add the flour a little at a time to make a roux. Do this gradually because some batches of flour absorb more than others and you may not need as much. Add the bay leaves, and then incorporate the vegetable or fish stock a little at a time to form a smooth sauce. Simmer for a least 10 minutes to allow the flour to \cook out,\ then remove the bay leaves. Add the heavy cream and Cheddar, then season with salt and white pepper. Stir the lobster meat into the cheese mixture, then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese. Transfer to a serving bowl and drizzle sparingly with truffle oil and garnish with chopped chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barolo]

" 4459,"Bumbleberry Fool Parfait 4 cups mixed berries, plus more for garnish 1 1/4 cups sugar 2 teaspoons fresh lemon juice 6 cups heavy cream 2 teaspoons vanilla extract Mint, for garnish Instructions: Place your berries in a blender and add the sugar and lemon juice. Blend until nice and smooth. Place a fine-mesh strainer over a large bowl and strain the blended berries, pressing on the solids with a spoon or spatula to get all the juices into the bowl. You only want the juice, not the seeds, so throw the solids away. Reserve about 1 cup of the berry puree in a small bowl, the rest will be for the topping. Cover and pop in the fridge until ready to assemble your parfaits. Whip the cream and vanilla in a large bowl until stiff peaks form. Gently fold the reserved berry puree into the whipped cream. Fill a pastry bag with this berry cream and pipe into 6 tall sundae cups. (If you're not serving right away, you can keep the cream in the pastry bag in the fridge.) Layer the parfait glasses with whole berries, more berry cream and drizzle at the end with the reserved berry puree. Garnish with a few more whole berries and some mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 4460,"Asian Watermelon Salad 1/3 cup peanut or vegetable oil 2 small shallots (1 thinly sliced, 1 finely chopped) Kosher salt Juice of 3 limes 1 tablespoon fish sauce 1 tablespoon soy sauce 1 clove garlic, minced 1 2-inch piece ginger, peeled and minced 1 red jalapeno pepper, thinly sliced 4 cups chopped seedless watermelon 1/3 cup chopped fresh cilantro 1/3 cup chopped fresh basil 1/3 cup chopped fresh mint 3 tablespoons cocktail peanuts, roughly chopped Instructions: Heat the peanut oil in a small saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Add the sliced shallot and cook, stirring often, until golden brown, about 3 minutes. Remove with a slotted spoon and drain on paper towels; season with salt. Whisk 2 tablespoons of the frying oil, the chopped shallot, lime juice, fish sauce, soy sauce, garlic, ginger and jalapeno in a large bowl. Add the watermelon and toss to combine. Let sit 10 minutes. Add the cilantro, basil, mint and 2 tablespoons peanuts to the salad and season with salt; toss to combine. Top with the remaining 1 tablespoon peanuts and the fried shallot. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 4461,"Gyro Meat with Tzatziki Sauce 1 medium onion, finely chopped or shredded 2 pounds ground lamb 1 tablespoon finely minced garlic 1 tablespoon dried marjoram 1 tablespoon dried ground rosemary 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Tzatziki Sauce, recipe follows 16 ounces plain yogurt 1 medium cucumber, peeled, seeded, and finely chopped Pinch kosher salt 4 cloves garlic, finely minced 1 tablespoon olive oil 2 teaspoons red wine vinegar 5 to 6 mint leaves, finely minced Instructions: Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice. Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl. To cook in the oven as a meatloaf, proceed as follows: Preheat the oven to 325 degrees F. Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese. To cook on a rotisserie, proceed as follows: Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up. Preheat the grill to high. Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese. Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator. Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week. Yield: 1 1/2 cups ","[Rhone Blends, Pinot Noir, Grenache]" 4462,"Classic Rice Krispie Treats Nonstick cooking spray 4 tablespoons unsalted butter One 10-ounce bag mini marshmallows 6 cups crispy rice cereal, such as Rice Krispies 1 teaspoon pure vanilla extract Pinch kosher salt Decorative toppings, optional (see Cook's Note) Instructions: Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray. Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 4463,"\Almost Famous\ Corn Pudding Three 15-ounce cans creamed corn Three 8-ounce boxes cornbread mix 4 large eggs 6 cups fresh or frozen corn kernels 2 cups sour cream 1/2 cup sliced scallions (green and white parts) 1 1/2 sticks (12 tablespoons) unsalted butter 8 ounces mascarpone Kosher salt and freshly cracked black pepper Unsalted butter, for the Dutch oven Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.) Pour the melted butter and mascarpone into the large bowl with the rest of the ingredients. Season with salt and pepper and mix well to combine. Butter a large Dutch oven and pour the mixture in. Place over indirect heat, cover the grill and bake at 325 to 375 degrees F until the mixture is set and golden brown on top, about 1 hour. Take off the grill and serve! (Alternatively, you can bake the corn pudding in a 350 degrees F oven for 1 hour.)
","[Chardonnay, Riesling, Sauvignon Blanc, Chenin Blanc]" 4464,"Cosmopolitan 1.25 oz. Smirnoff No.21 Vodka 0.25 oz. triple sec 1 oz. cranberry juice Instructions: In a shaker with ice, add Smirnoff No.21 Vodka, triple sec, and cranberry juice. Shake and strain into a martini glass. Garnish with lemon twist.; ","[Vodka, Cranberry]" 4465,"Silver Salmon Martini 1 teaspoon sugar 1-ounce vodka 1-ounce silver rum (recommended: Bacardi) 1/2-ounce pineapple juice 1/2-ounce grape juice 1/2-ounce pink lemonade 1/2 teaspoon caviar or salmon egg roe Instructions: Place sugar in a small saucer. Dip the rim of the glass in water and press rim into the sugar to coat. Mix all ingredients, except caviar or salmon egg roe, in a shaker. Put the caviar on the bottom of the glass and pour the drink over the caviar. ","[Prosecco, Sauvignon Blanc, Ros]" 4466,"Strawberry Kiwi Daiquiri Cupcakes with Kiwi Curd, Strawberry Rum Frosting, and Strawberry Rum Shooter Garnish 1 pound 10 ounces unbleached flour 2 tablespoons baking powder 1 teaspoon salt 1 pound 4 ounces sugar 9 ounces, scant, non-hydrogenated vegan margarine (recommended: Earth Balance) 1/2 cup plus 2 tablespoons water 1 tablespoon egg replacer (recommended: Ener-G) 1 1/2 cups plus 2 tablespoons soy milk 1 tablespoon vanilla extract 2 cups kiwi puree, store-bought 8 ounces sugar 1/4 cup water 1/4 cup cornstarch 1 tablespoon lemon juice 12 ounces non-hydrogenated vegetable shortening (recommended: Earth Balance) 4 ounces non-hydrogenated vegan margarine (recommended: Earth Balance) 1/2 teaspoon lecithin 5 ounces strawberry puree, store-bought 1 pound 8 ounces powdered sugar 1 tablespoon lemon juice 1 tablespoon rum 36 large strawberries, washed and dried 1/2 cup rum 1/2 cup strawberry rum frosting Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 36 cupcake liners. Sift the flour, baking powder, and salt into a medium bowl. Set the bowl aside. In the bowl of a stand mixer, cream the sugar and margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine the water and egg replacer and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined. Scrape the bottom of the bowl. In a small bowl, combine the soy milk and vanilla and set aside. Turn the mixer speed to low and slowly add the dry ingredients and the soy milk, alternating between the 2, ending with the soy milk. Fill the cupcake liners 3/4 full with batter and bake until a toothpick inserted into each cupcake comes out clean 19 minutes. Cool the cupcakes completely. For the curd: In a medium, heavy-bottomed saucepan, stir together the kiwi puree and sugar. Heat on medium-high until the mixture begins to bubble around the edges. In a small bowl, mix the water and cornstarch into a slurry. Slowly add the cornstarch mixture to the puree while whisking. Cook for 2 more minutes while stirring. Let cool completely. Put the cooled kiwi curd into a piping bag and cut 1/4 inch off the tip. For the frosting: In the bowl of a stand mixer, whip the shortening, margarine, and lecithin until completely combined. Scrape the bottom of the bowl to ensure that all the ingredients are mixed thoroughly. Add the strawberry puree and mix until incorporated. Scrape the bottom of the bowl. On low speed, slowly add the sugar a little at a time. Add the lemon juice and rum and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2 inch off the tip. For the shooters: Remove the tops and cores from each strawberry. Set the tops aside in a bowl. Measure the rum into a measuring cup with a spout. Pour a teaspoon of rum into the empty cores of each strawberry. Pipe a teaspoon of strawberry frosting on top of each rum-filled strawberry and place the leafy green strawberry tops back on each strawberry. To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the kiwi curd in the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of strawberry frosting onto each cupcake and garnish with a strawberry rum shooter. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 4467,"Jam Cake With Peanut Streusel 3 tablespoons unsalted butter, plus more for the pan 1/2 cup sugar 1 cup unsalted roasted peanuts 2 teaspoons grated orange zest 1 teaspoon vanilla extract 2 cups all-purpose flour 1 1/4 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 stick unsalted butter, softened 3/4 cup sugar 2 large eggs 1 cup sour cream 1 cup no-sugar-added raspberry jam Instructions: Preheat the oven to 350 degrees F. Butter an 8-inch-square baking pan. Line with parchment paper, leaving a 2-inch overhang on all sides. Lightly butter the paper. Prepare the streusel: Pulse the butter, sugar, peanuts, orange zest and vanilla in a food processor just until the nuts are coarsely chopped. Make the cake: Sift the flour, baking powder, baking soda and salt through a fine sieve into a large bowl. Beat the butter and sugar in a separate bowl with a mixer on medium-high speed until pale, about 5 minutes. Add the eggs, scrape down the sides of the bowl and beat on medium speed until fluffy, about 4 minutes. Reduce the speed to low. Add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour mixture. Scrape down the bowl and finish mixing by hand (do not overmix). Pour half of the batter into the prepared pan and smooth the top. Sprinkle with half of the streusel and dollop with half of the jam. Spread the remaining batter on top. Sprinkle with the remaining streusel and top with the remaining jam. Bake until a toothpick inserted into the center of the cake comes out clean, 50 minutes to 1 hour. Transfer the pan to a rack and let the cake cool completely, then lift out the cake by the parchment paper and cut into squares. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 4468,"Chiles en Nogada 12 Poblano chiles, roasted and peeled 1 cup ground veal 1 cup ground pork (with 30 percent fat content) 1 teaspoon sea salt, or to taste 1/2 teaspoon freshly ground black pepper, or to taste 1/4 cup vegetable oil 1/2 medium onion, finely chopped 1/2 cup almonds, chopped and toasted 1/2 cup pine nuts, toasted 2 cups chopped cactus 1/2 cup raisins 1 bunch epazote, chopped 1 1/2 cups fresh walnuts, skinned 1 cup milk 1 cup cream Seeds from two ripe pomegranates 2 tablespoons fresh parsley, finely chopped Instructions: Make a vertical slit down the side of each cl and carefully remove the seeds, leaving the stem intact. Mix the veal and pork in a bowl. Add the salt and pepper. In a large heavy skillet, over a medium heat, cook the oil with the onion until translucent. Add the ground meat and cook, breaking up any clumps, about 5 to 7 minutes. Add the almonds, pine nuts, cactus, raisins, and epazote. Cook and stir constantly, until the meat is done. Remove the meat mixture from the heat and let cool. Stuff the chiles with the meat mixture and put them on an ovenproof platter, covered with loosely tented foil. Place the platter in a warm oven while finishing the sauce. Place the walnuts in a blender. With the motor running, add the milk slowly, until smooth and thick. Add the cream and blend well. Cover the chiles with the walnut sauce and garnish with the pomegranate seeds and parsley. ","[Rioja, Barolo, Syrah, Tempranillo]" 4469,"Amaretto Chocolate Chip Cookie Sandwiches 1/2 cup old-fashioned oats 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter, room temperature 1 cup (packed) golden brown sugar 1 cup granulated sugar 2 large eggs, room temperature 3/4 teaspoon pure almond extract 1 (12-ounce) bag semisweet chocolate chips 1 cup whole almonds, toasted and chopped 3 pints vanilla ice cream, softened slightly 1/3 cup amaretto liqueur Instructions: Line heavy large baking sheets with parchment paper and set aside. Preheat the oven to 325 degrees F. Finely chop the oats in a food processor. Mix in the flour, baking powder, baking soda, and salt. Set aside. Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Scrape down sides of mixing bowl. Beat in the eggs and almond extract. Add the flour mixture in 3 parts and stir just until blended. Stir in the chocolate chips and chopped almonds. For each cookie, drop 1 rounded tablespoonful of dough onto the prepared baking sheets, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 13 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. The cookies can be prepared 1 day ahead. Store airtight at room temperature. To make the ice cream sandwiches: Place the ice cream in a large bowl. Mix in the amaretto. Cover the ice cream mixture and freeze until firm, at least 3 hours. Arrange 12 cookies, flat side up, on a baking sheet. Top each with a scoop of ice cream, then another cookie, flat side down, pressing slightly to adhere. Cover and freeze the sandwiches until they are firm, at least 3 hours. Sandwiches can be made up to 4 days ahead. Wrap each sandwich with plastic wrap and keep frozen. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 4470,"Pumpkin Spice Latte Whoopie Pies 2 cups all-purpose flour 1 tablespoon pumpkin pie spice 1 teaspoon baking powder
1/2 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons unsalted butter, at room temperature 3/4 cup granulated sugar 1/2 cup packed light brown sugar 1/2 teaspoon pure vanilla extract 1 large egg, at room temperature 1 cup pure pumpkin puree 2 tablespoons milk 2 teaspoons instant coffee granules 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 1/2 cups confectioners' sugar 1/4 teaspoon salt Orange, yellow and white nonpareils, for decorating Instructions: Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper; set aside. Whisk the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Beat the butter, granulated sugar, brown sugar and vanilla in a large bowl with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Add the egg and beat until combined. Reduce the mixer speed to low and beat in the pumpkin puree, scraping the bowl as needed. Beat in the flour mixture until just combined, 30 seconds to 1 minute. Scoop mounds of batter (about 1 1/2 tablespoons each) about 2 inches apart on the prepared baking sheets; shape into rounds with damp fingers. (Or you can transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe into 1 1/2-inch rounds.) Bake, switching the pans halfway through, until the cookies are golden and the tops spring back when gently pressed, 14 to 16 minutes. Let cool 5 minutes on the pans, then carefully transfer to racks to cool completely. Repeat with the remaining batter. Meanwhile, make the filling: Stir the milk and instant coffee in a small bowl until the coffee dissolves. Beat the butter, confectioners' sugar and salt in a large bowl with a mixer on low speed until combined, then increase the mixer speed to medium high and beat until light and smooth, about 3 minutes. Reduce the mixer speed to medium low and beat in the milk mixture, scraping the bowl as needed, until smooth, about 1 minute. Refrigerate until slightly firm, about 20 minutes.
Gently sandwich the filling (about 1 tablespoon per sandwich) between the cookies. Roll the edges in sprinkles. If the filling is soft, refrigerate the whoopie pies about 30 minutes, then let sit at room temperature before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 4471,"Frozen Hot Chocolate 4 ounces bittersweet chocolate 1 1/2 tablespoons unsweetened cocoa powder 1 1/2 tablespoons sugar 1/2 cup half-and-half 1 1/2 cups whole milk 4 tablespoons coffee liqueur or brewed espresso 1 teaspoon pure vanilla extract 4 cups ice Sweetened Whipped Cream, for serving (recipe follows) Grated bittersweet chocolate, for garnish Straws, for serving 1 cup cold heavy cream (8 ounces) 2 1/2 tablespoons sugar 1 teaspoon pure vanilla extract Instructions: Break the bittersweet chocolate into pieces and place it in a medium bowl set over a pot of simmering water, stirring occasionally, until just melted. Off the heat, whisk in the cocoa powder, sugar, and half-and-half and set aside. Place 3/4 cup of the milk, 2 tablespoons of the coffee liqueur, 1/2 teaspoon of the vanilla, and half of the chocolate mixture in a blender. Add 2 cups of the ice and blend for several minutes, until the mixture is thick but not icy, like a frozen daiquiri. (You can add a little more milk or ice if it's too thick or too thin.) Pour into two (10-ounce) ice cream soda glasses and top each with a generous dollop of whipped cream and some grated chocolate. Repeat for the second two glasses. Serve ice cold with straws and long-handled spoons. Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the cream forms very soft peaks (don't overbeat or the cream will be too firm). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4472,"Instant Pot Chicken Cacciatore 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds) Kosher salt and freshly ground black pepper 2 tablespoons olive oil 3 strips bacon 1 medium onion, chopped 2 medium carrots, chopped 2 cloves garlic, minced 3 tablespoons tomato paste 1 tablespoon fresh thyme leaves 3/4 cup red wine 1/4 cup chopped fresh flat-leaf parsley
Serving suggestion: polenta Instructions: Turn a 6-quart Instant Pot? to the saute setting on high (see Cook's Note) and wait for it to say Hot, about 4 minutes. Meanwhile, sprinkle the chicken with 1 teaspoon salt and a few grinds of black pepper. Add the oil and 4 pieces of chicken, skin side-down, to the pot, and sear until the skin is golden brown, 3 to 4 minutes. Flip and continue to sear until the bottom of the chicken is opaque, 2 to 3 minutes. Remove the chicken to a plate and repeat with the remaining chicken. Line a plate with a paper towel. Add the bacon to the pot and cook, stirring occasionally, until just golden brown, 5 to 6 minutes. Remove the bacon with a slotted spoon to the lined plate. Remove all but 2 tablespoons of the bacon drippings and add the onion. Cook, stirring occasionally and scraping up any brown bits on the bottom of the pot, until the onions are just softened, 2 to 3 minutes. Add the carrots and garlic and cook, stirring occasionally, until the carrots just begin to soften, 2 to 3 minutes. (Note: The saute setting on most pots only runs for 30 minutes. If your pot turns off, simply turn it back on the saute setting on high.)
Add the tomato paste and thyme and cook, stirring constantly, until the paste has softened, 1 to 2 minutes. Pour in the red wine and cook, stirring occasionally, until it has reduced by half, 5 to 6 minutes. Add 1/2 cup water, the reserved bacon, 1 teaspoon salt and a few grinds of black pepper and stir to combine. Turn off the saute setting and add the chicken.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
Remove the chicken to a platter. Turn the pot back to the saute setting on high and reduce the sauce until thickened and about 2 cups remain, 15 to 20 minutes. Pour the sauce over the chicken and sprinkle with the parsley. Serve with polenta. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 4473,"Baby Squash in Brown Butter 2 pounds assorted colorful baby squash (patty pans, zucchinis, summer squash) 1 stick butter Salt and pepper Instructions: Preheat oven to 350 degrees F. In a pot, blanch the squash until slightly tender, approximately 2 to 3 minutes. In an ovenproof saute pan, melt the butter and heat until it becomes a caramel color (be careful not to burn it). Toss the squash with the browned butter and season. Place pan in oven and let the squash finish cooking, approximately 15 minutes. *Chef notes: If you don't want to keep the dish in the oven, then keep cook the squash in the water, during the blanching process, and serve immediately after sauteing. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4474,"Chocolate Grasshopper Whoopie Pies with Minty Green Buttercream 2/3 cup (53 grams) Dutch-processed cocoa powder 1/2 cup (118 milliliters) very hot tap water 1 teaspoon espresso powder (optional) 1 cup packed (200 grams) light brown sugar 1/2 cup (118 milliliters) vegetable oil 2 teaspoons vanilla extract 1 large egg 1/4 cup (59 milliliters) buttermilk 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1 1/2 cups (227 grams) all-purpose flour 1/2 cup (113 grams) unsalted butter, at room temperature 1/2 teaspoon peppermint extract 1/4 teaspoon kosher salt 2 cups (240 grams) confectioners\u2019 sugar 2 to 3 tablespoons heavy cream, at room temperature 1 to 2 drops green food coloring Green sparkling sugar for decorating Instructions: Heat the oven to 350 degrees F. Have ready two parchment-lined baking sheets. To make the whoopies, whisk together the cocoa powder, water, and espresso powder (if using) in a glass liquid measuring cup or small bowl and set aside. Whisk together the brown sugar, oil, and vanilla in a large bowl for 30 seconds; whisk in the egg and then the buttermilk, then sprinkle the baking soda, baking powder, and salt into the bowl, one at a time, vigorously whisking after each. Fold half of the flour into the bowl with a flexible spatula, followed by the cocoa powder mixture, and then the other half of the flour. Fold just until the last streak of flour disappears. Don\u2019t overmix. Scoop 1 1/2 tablespoons of batter, using a portion scoop or measuring spoons, evenly placing 12 on each prepared baking sheet. Bake for 8 to 9 minutes, rotating and swapping the placement of the sheets at the halfway point, until the pies are dry to the touch and bounce back when lightly pressed. Remove from the oven and let cool completely on the pans before filling. Repeat with any remaining batter. To make the buttercream, beat together the butter, peppermint extract, and salt on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment, until smooth. Beat in the confectioners\u2019 sugar, 1/2 cup (60 grams) at a time, alternating with splashes of the cream, scraping the bowl with a flexible spatula, as needed. Add the food coloring, a drop at a time, until you achieve green nirvana, and beat for an additional 3 minutes on medium speed, until light and fluffy. Turn half of the pies upside down, top with about 1 1/2 tablespoons of filling, and cover with an upturned pie, pressing gently. Place the green sparkling sugar in a shallow bowl and roll the edges of the just-filled pies in the sugar and serve. Keep the whoopies in an airtight container on the counter for up to 3 days. ","[Pinot Noir, Chianti, Grenache Blanc, Riesling]" 4475,"Chicken and Sausage Sandwiches with Fried Bell Peppers 2 tablespoons olive oil, divided 2 medium red bell peppers, seeded and sliced into thin strips 1 cup onion sliced into half-moons Salt and freshly ground black pepper to taste 1 pound cooked shredded chicken 1 cup diced chorizo, andouille, or other cooked spicy sausage 2 tablespoons balsamic vinegar 4 long rolls (submarine or hoagie rolls) Instructions: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook, stirring, until softened, about 5 minutes. Season with salt and pepper. Remove the vegetables from the skillet and set aside. Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the chicken and cook until golden brown, 3 to 5 minutes. Add the sausage and vinegar and cook for 1 minute to heat through. Using tongs, arrange the chicken mixture on the open rolls, top with the fried peppers and serve. ","[Cabernet Sauvignon, Merlot, Zinfandel, Tempranillo]" 4476,"Roasted Arctic Char with Leeks and Horseradish Cream 1 pound leeks, white and light green parts (about 4 large leeks) 2 tablespoons unsalted butter 2 tablespoons minced fresh thyme leaves Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1/2 cup apple cider 1/3 cup heavy cream 1 tablespoon brandy or Calvados 1/4 cup chopped flat-leaf parsley 1 whole book-boned arctic char (about 4 pounds), head and tail removed, if desired Olive oil, for brushing 1 cup sour cream 1/3 cup prepared horseradish, drained Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
Instructions:

1. To prepare the fish: Halve the leeks lengthwise, then slice crosswise and transfer to a large bowl of water. Swish leeks to release any grit; lift from the water. Drain.
2. Melt butter in large skillet over medium-high heat. Add leeks and thyme, and cook, stirring, until wilted and liquid reduces, 6 minutes. Season with 1/2 teaspoon salt and pepper, to taste. Add cider, bring to a boil, and cook until almost dry, 4 minutes. Stir in heavy cream, boil until thick and it coats the leeks. Add brandy, cook down slightly. Remove from heat and stir in parsley.
3. Open fish and season well with salt and pepper. Spread leek mixture along flesh and close fish. Tie closed with kitchen twine (or cooked leek greens) at 4-inch intervals. Brush oil all over skin, season with salt and pepper.
4. Preheat the broiler to high (with convection broiler if you have it). Line a pan with foil and lightly brush with oil. Place the prepared pan in broiler and heat for 5-10 minutes. Carefully lay the fish on the preheated pan. Broil fish until an instant-read thermometer inserted into thickest part registers 130 to 135 degrees F, about 10 to 12 minutes. Remove from oven and rest fish for 5 to 10 minutes before serving.
5. Stir all sauce ingredients together. Transfer fish to a serving platter, remove strings. Serve with sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4477,"Positano Pizzas 1 pint cherry tomatoes 4 cloves garlic, peeled and smashed 2 sprigs fresh basil 1/2 teaspoon salt Extra-virgin olive oil 1 pound pizza dough 1/2 cup grated mozzarella 1/2 cup grated Parmesan 1/2 teaspoon dried oregano Instructions: Preheat the oven to 375 degrees F. Pierce each tomato with the tip of a pairing knife. On a small baking sheet, combine the tomatoes, garlic, basil, salt and 3 tablespoons olive oil. Toss to coat. Roast until the tomatoes begin to blister, 30 minutes. Set aside to cool. Increase the oven temperature to 425 degrees F. On a lightly floured board, roll out the pizza dough to a 1/4-inch thickness. With a cookie cutter or the tip of a sharp knife, cut out six 5-inch hearts. Transfer to a baking sheet, and bake until lightly puffed and starting to brown, 12 minutes. Let cool slightly. Slice the hearts in half horizontally, like a sandwich bun. Divide the mozzarella and the roasted tomato mixture among the bottom halves, and sprinkle with the Parmesan. Cover with the top halves. Brush the tops with 2 tablespoons olive oil, and sprinkle with the oregano. Bake until the cheese is melted and the tops are golden, 5 minutes. Serve warm, drizzled with additional olive oil if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 4478,"Bruschetta 1 baguette Good olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 4479,"Dom's Salsa and Guacamole 5 to 6 Roma tomatoes, diced 8 to 10 scallions, chopped to just past where they turn green
   1 cup loosely packed fresh cilantro leaves and stems, finely chopped 1 cup loosely packed fresh cilantro leaves and stems, finely chopped
   2 teaspoons red wine vinegar
   1 to 2 cloves garlic, finely chopped to almost a paste
   Zest of 1 lime and juice of 2 limes Zest of 1 lime and juice of 2 limes
   1/2 jalapeno cl pepper, seeded and finely chopped 1/2 teaspoon kosher salt
   1/2 teaspoon ground white pepper
   1 ripe avocado, roughly mashed
   Instructions: Combine the tomatoes, scallions, cilantro, red wine vinegar, garlic, lime zest and juice (to taste) and cl pepper (to taste) in a medium serving bowl. Add the salt and pepper. Stir to combine. Let sit at room temperature for 10 minutes, then stir again. Divide the salsa into 2 bowls. Serve one as traditional salsa. To the other bowl, add the avocado and mix to combine. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 4480,"Kashk One\u202f32-ounce\u202ftub\u202fwhole-milk yogurt Kosher salt\u202f Instructions: Scoop\u202fthe yogurt\u202finto\u202fa large pot and add\u202f2 cups\u202fwater. Whisk\u202funtil\u202fthe water is fully incorporated and there are\u202fno lumps.\u202fPlace the pot over\u202fmedium heat and stir constantly until\u202fthe\u202fyogurt\u202fcomes to a boil,\u202f15 to 20 minutes. Reduce the\u202fheat to medium-low\u202fand simmer, stirring occasionally,\u202funtil the yogurt is\u202fpretty thick\u202fand\u202fhas lightly splattering bubbles,\u202fabout\u202f1\u202f1/2\u202fhours. The yogurt will separate and most of the water should be evaporated.\u202fRaise the heat to\u202fmedium-high and stir constantly until the mixture is quite thick and lumpy and the color is light beige,\u202f20 to\u202f30 minutes.\u202fRemove from the heat\u202fand let\u202fcool for 20 minutes.\u202f\u202f
   Pour the\u202fkashk\u202finto a nut-milk bag and squeeze out and discard as much liquid as possible; you want to end\u202fup with dry pulp. Place the\u202fkashk\u202fin a blender,\u202fadd\u202f1/2\u202fcup water and blend on high\u202fspeed\u202funtil\u202fcreamy, about\u202f1\u202fminute. Add an additional 1 tablespoon water if needed to create a smooth consistency similar to mayonnaise. Add 3/4 teaspoon\u202fsalt and blend\u202fto incorporate. The\u202fkashk\u202fshould taste somewhat salty and sour.\u202fAdd more salt, if needed. Adjust the consistency if desired with a little bit of water.
   The\u202fkashk\u202fwill keep\u202fin an airtight container in the refrigerator\u202ffor up to 5 days. Stir before using.\u202f\u202fYou can also freeze the\u202fkashk\u202ffor up to 2 months. Thaw in the refrigerator, then stir\u202fbefore using.\u202f\u202f
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 4481,"Seared Sea Scallops with Exotic Mushrooms, Potato Mousseline, Foie Gras Butter and Truffle Vinaigrette 4 ounces fresh foie gras 1/2 pound butter 2 tablespoons olive oil 3/4 pound wild or exotic mushrooms (shiitake, oyster, chanterelle, porcini, etc.) cut into bite-size pieces 1/2 pound peeled Yukon Gold potatoes, quartered 2 tablespoons milk, warm 2 tablespoons chopped parsley 1 teaspoon lemon zest 1 teaspoon chopped garlic 12 large sea scallops 1 can truffle juice (14 ounces) 1 can truffle peelings (5 ounces) One 8-ounce bottle truffle oil 1 cup Ruby Port 2 cups extra virgin olive oil 1 tablespoon seasoned rice vinegar 1 tablespoon sherry vinegar Instructions: For the foie gras butter: Combine the foie gras and 4 ounces of the butter in a food processor and puree. Transfer Foie Gras Butter to a small container, cover with plastic wrap and refrigerate. For the wild mushrooms: Heat a large saute pan over a high heat (large enough to hold all the mushrooms in a single layer). Add 1 tablespoon olive oil and then the mushrooms. Cook over high heat until crispy around the edges -- approximately 3 to 5 minutes. Remove the mushrooms from the pan and let cool. For the potato mousseline: Place potatoes in a saucepan, cover with cold water and bring to a boil over medium heat. Reduce the flame to low and simmer until very tender. Drain immediately and place in a food mill (not a food processor) or potato ricer. Rice or work through the food mill, adding 1/4 pound of butter, stirring constantly. Add 1 to 2 tablespoons of warm milk so that the puree is silky but not runny. Cover with plastic wrap and keep and keep warm over a double boiler. For the gremolata: Combine chopped parsley, lemon zest and garlic. Sear the scallops: Heat a saute pan over high heat. Season scallops with salt and pepper. Add 1 tablespoon oil to the pan. Sear the scallops until golden on one side, flip and then sear the other side. Remove from pan and keep warm. For the truffle vinaigrette: Combine truffle juice, port and the juice from the truffle peelings in a non-reactive saucepan. Reduce over medium-low heat until reduced by about 3/4 or until liquid is a thin syrup. Remove from heat and cool. Combine port - truffle reduction with vinegars and whisk in the oils. Set aside. This mixture will keep for 1 month in the refrigerator if it is tightly covered. For the assembly: In the center of 4 large plates place a dollop of the potato mousseline. Reheat the mushrooms and sprinkle with gremolata to taste. Arrange mushrooms around the potatoes. Drizzle the foie gras butter over and around the mushrooms. Drizzle the truffle vinaigrette on and around the mushrooms. Place 3 scallops on top of each of the mounds of potato mousseline. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Sparkling wine]

" 4482,"Pan Fried Blue Corn Coated Red Snapper with Green cl Aioli and Creamed Kale 1 cup mayonnaise 1 teaspoon finely chopped garlic 1 poblano pepper, roasted, peeled, seeded and diced 2 tablespoons fresh lime juice Salt and freshly ground pepper 4 large eggs, lightly beaten Salt and freshly ground pepper 2 cups seasoned all-purpose flour 2 cups seasoned blue cornmeal 4 red snapper fillets (about 6 ounces each) 1/2 cup vegetable oil 2 pounds kale, center stalks removed 4 tablespoons unsalted butter 1 cup heavy cream 1/8 teaspoon ground nutmeg Salt and freshly ground pepper Instructions: Green cl Aioli: Combine all ingredients in a blender and blend until smooth. Red Snapper: Season the eggs lightly with salt and pepper. Place the eggs, flour, and cornmeal in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper. In a large saute pan over medium-high heat, heat the oil. Dredge each fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge both sides lightly in the cornmeal and shake off any excess. Saute for 3 minutes on each side and drizzle with the red pepper sauce. Serve immediately, garnished with green cl aioli. Creamed Kale: Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 4483,"Braised Collard Greens 2 tablespoons unsalted butter 3 cloves garlic, smashed 1 large onion, chopped Kosher salt and freshly ground pepper 1 tablespoon Cajun seasoning 3 smoked ham hocks (about 1 1/2 pounds) 4 cups low-sodium chicken broth 2 large bunches collard greens (about 3 pounds), chopped 1 cup apple cider vinegar Instructions: Melt the butter in a large Dutch oven or other heavy pot over medium heat. Add the garlic, onion and 1 teaspoon each salt and pepper. Cook until the onion is softened, about 5 minutes. Stir in the Cajun seasoning and cook 30 seconds. Add the ham hocks, chicken broth and 4 cups water. Increase the heat to high and bring to a low boil. Reduce the heat to low and simmer until the ham is tender and falling off the bone, about 2 hours. Remove the ham hocks from the liquid. Remove and discard the skin and bones. Roughly chop the meat into bite-size pieces. Return the meat to the cooking liquid along with the collard greens and vinegar. Increase the heat and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until the greens are tender, about 30 minutes. Serve the collards with some of the liquid. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 4484,"Jicama Slaw 5 cups shredded Napa cabbage 1 cup shredded carrots 2 cups matchstick cut jicama 1/2 cup finely diced red onion 1/4 cup chopped fresh parsley 3 Tbs. celery seeds 1 Tbs. sugar 1/4 cup apple cider vinegar 1/2 cup canola oil salt and pepper to taste Instructions: Combine all ingredients in a large mixing bowl and toss well. Cover and set aside until serving. ","[Chardonnay, Sauvignon Blanc, Riesling]" 4485,"Bacon, Egg and Cheese Turnovers 4 slices bacon 5 large eggs
2 tablespoons chopped chives
4 ounces shredded whole-milk mozzarella 1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
A few shakes hot sauce, such as Tabasco 1 sheet frozen puff pastry, thawed in the refrigerator overnight
6 ounces scallion cream cheese, at room temperature (or 6 ounces plain cream cheese mixed with 2 scallions, finely chopped)
Everything Bagel Topping, recipe follows Ketchup, for serving
1 teaspoon sesame seeds 3/4 teaspoon poppy seeds 1/2 teaspoon dried minced garlic 1/2 teaspoon dried minced onion 1/4 teaspoon kosher salt Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Put a large skillet over medium heat. Add the bacon and cook, flipping once, until crispy, about 7 minutes. Remove to a paper towel-lined plate to cool, then roughly chop. Set aside. Whisk together 4 of the eggs in a medium bowl until homogeneous, then stir in the chives and mozzarella. Heat the butter in a large skillet over medium heat. Pour the egg mixture into the hot skillet and cook until the bottom is set. Use a spatula to gently pull the bottom cooked parts to the sides of the skillet to make space for more of the mixture to cook. Repeat this gentle pulling process one or two more times until a majority of the mixture is set, then transfer the mixture to a bowl. The eggs should still be be quite wet, as they'll continue to cook in the oven. Season them with salt and pepper and a few shakes of hot sauce. On a work surface, roll out the puff pastry to a 10-by-15-inch rectangle. Cut into six 5-inch squares. Top each of the squares with a schmear of scallion cream cheese, then a bit of the bacon and finally a spoonful of the scrambled eggs, distributing them evenly and leaving a 3/4-inch border around the edges.
Beat the remaining egg with 1 tablespoon water in a small bowl to make an egg wash. Brush the edges of the puff pastry squares with the egg wash, fold them in half to make rectangles and pinch the edges to seal them well. Transfer them to the prepared baking sheet, placing them 1 inch apart. Brush the tops with the egg wash and top with the Everything Bagel Topping. Bake until golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup. Leftovers can be refrigerated and reheated in a toaster oven. Combine the sesame seeds, poppy seeds, dried minced garlic, dried minced onion and salt in a small bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 4486,"Two-Tone Potato Salad 2 baking potatoes (about 1-1/4 pounds) 2 sweet potatoes (about 1-1/4 pounds) Salt 1/3 cup mayonnaise 2 tablespoons Dijon-style mustard 2 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar 2 tablespoons capers, drained 2 tablespoons chopped pitted green olives (with or without pimientos) Freshly ground black pepper 2 stalks celery (with leaves if possible), finely chopped 2 hard cooked eggs, coarsely chopped (optional) 3 scallions, finely chopped 1/2 red onion, finely diced (about 1/2 cup) 1/4 cup chopped flat leaf parsley, plus a few sprigs, for garnish 8 pitted black olives, rinsed and blotted dry Instructions: Peel the potatoes and cut into 3/4-inch dice. Place the baking potatoes in a large saucepan with 2 quarts cold, lightly salted water. Bring to a boil and cook for 4 minutes. Add the sweet potatoes and simmer until both types of potatoes are just tender, 4 to 6 minutes, 10 to 12 minutes in all. Drain the potatoes in a colander. Meanwhile, prepare the dressing. In a large salad bowl combine the mayonnaise and mustard and whisk until smooth. Whisk in the oil, vinegar, capers, green olives, and pepper. Stir in the drained potatoes while still hot and let cool. Stir in the celery, eggs, scallions, onion, and parsley. Correct the seasoning, adding salt or vinegar: the salad should be highly seasoned. Clean the edges of the bowl with a rubber spatula or a paper towel. Decorate the top of the salad with a black olive and parsley sprigs and serve at once. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 4487,"Quickie Coconut Cupcakes 1 box classic white or vanilla cake mix (recommended: Duncan Hines Moist Deluxe) 1 1/3 cups water 1/3 cup vegetable oil 3 eggs 2 teaspoons coconut extract (found on the baking aisle of the supermarket) 1 cup sweetened flaked coconut, finely chopped 2 to 3 cups Cupcake Icing, recipe follows, colored with your favorite color Licorice whips Crushed peppermint candies Crushed lemon drops Multi-colored jimmies or nonpareils Mini white and dark chocolate chips Small chocolate candies Colored decorating sugars Cereals such as corn pops, fruit rings, or graham cracker cereal squares or graham cracker cereal squares 1 pound unsalted butter, at room temperature 3 pounds confectioners' sugar (3 boxes) 1/4 cup whole milk, at room temperature 1 tablespoon vanilla extract Food coloring, such as yellow, blue, and red, or your favorite Instructions: Preheat the oven to 350 degrees F. Line 2 (12 portion) muffin tins with paper cupcake liners and set aside. In a bowl, using an electric mixer, mix the cake mix, water, oil, eggs, and coconut extract on medium speed until moistened and smooth. Stir in the chopped coconut. Divide the batter evenly among the muffin tins. The batter will nearly fill each liner to the top. Bake until the muffins spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 15 to 18 minutes. Transfer to a rack to cool. When cool, put the icing out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes. In the bowl of a large electric mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift a pound of confectioners' sugar onto the parchment. This helps prevent clumping, and makes the mixing easier. Lower the speed of the mixer, and, using the parchment as a funnel, pour the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Sift the second pound of sugar onto the parchment sheet. Again at low speed, add the sugar and mix well. Once combined, sift the remaining sugar and add it with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, about 3 to 4 minutes. If desired, divide the icing into smaller batches and color with food coloring. Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again. Yield: about 8 cups, enough for at least 6 dozen cupcakes Prep Time: 10 minutes Ease of preparation: easy ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 4488,"Deep-Dish Spaghetti Pizza 1 pound spaghetti Nonstick cooking spray, for the springform pan 1/2 cup grated Parmesan 1/4 cup milk
1 teaspoon garlic powder
1 teaspoon kosher salt
2 large eggs, beaten
2 cups shredded mozzarella 2 cups pizza sauce
Favorite pizza toppings, such as pepperoni, cooked sausage, bell peppers, onions, mushrooms, etc. 1/2 teaspoon dried Italian herbs
Instructions: Cook the spaghetti according to the package directions, then drain and set aside to cool. Preheat the oven to 350 degrees F. Generously spray a 10-inch springform pan or deep-dish pie pan with cooking spray. In a bowl, mix the cooked spaghetti, Parmesan, milk, garlic powder, salt, eggs and 1 cup mozzarella cheese. Spoon the mixture into the prepared pan and press it down into the pan. Pour on the pizza sauce. Add the preferred toppings and sprinkle with the remaining cup mozzarella. Place the pan on a rimmed baking sheet and bake until golden and bubbly, 35 to 40 minutes. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 4489,"Roasted Garlic and Balsamic Marinade 1/2 cup balsamic vinegar 1/2 cup dry sherry 2/3 cup olive oil 2 tablespoons strong brewed coffee 6 garlic cloves, roasted 2 shallots, roasted 2 sprigs fresh rosemary 1 tablespoon fresh thyme 2 bay leaves, crumbled 1 tablespoon kosher salt 1 tablespoon cracked black pepper 3 New York strip steaks, 3/4 pound each Instructions: Combine all ingredients in a non-aluminum mixing bowl. Pour into a zip-lock bag. Add the steaks and marinate for 4 to 5 hours in the refrigerator. ","[Barolo, Cabernet Sauvignon, Malbec, Syrah]" 4490,"The Best Lemonade 8 lemons 1/2 cup superfine sugar, plus more to taste 5 cups water Ice cubes Instructions: Wash lemons under warm water. Roll them on the countertop with the palm of your hand to get them ready for juicing. Cut the lemons in half through their bellies. Juice lemons using either your hands or a juicer, reserving 2 lemon halves. Add the lemon juice to a pitcher. Add sugar and water and stir until sugar has completely dissolved. Add ice cubes and the reserved lemon halves. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 4491,"Roasted Fennel Salad 1 fennel bulb, fronds reserved Olive oil, for frying Fleur de sel (sea salt) and freshly ground black pepper 1 organic orange 1/2 small red onion Handful small black olives Handful toasted pine nuts Zest and juice of 1 lemon Instructions: Trim the fennel, reserving a handful of green fronds. Cut into slices about 1/4-inch thick. Heat a little olive oil in a saute pan, and, working in batches and seasoning with salt and pepper as you go, fry the fennel on both sides until golden and tender. As the fennel is done, arrange it on a serving platter.
Zest the orange and set the zest aside. Remove the skin with a sharp knife, taking care to remove all the white pith from the fruit. Discard the peel. Cut out the orange sections, arranging over the fennel, and squeeze the orange juice over the whole salad.
Slice the onion into paper thin rings and arrange over the salad. Scatter over the olives and pine nuts. Squeeze over lemon juice, to taste. Drizzle over a little more olive oil. Finally, scatter over the reserved fennel fronds. Serve. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 4492,"Quick Marinara 1 tablespoon olive oil 2 cloves garlic, minced 2 (28-ounce) cans whole tomatoes, drained and coarsely chopped* 3 tablespoons tomato paste 1 teaspoon dried oregano 1 bay leaf 6 basil leaves, coarsely chopped or torn Salt and freshly ground black pepper Instructions: In a large saucepan heat the oil over a medium heat. Add the garlic and cook until golden brown, about 1 minute. Add the tomatoes, tomato paste, oregano and bay leaf and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Stir in the basil and season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 4493,"Fig, Ricotta and Prosciutto Pizzette 1 pound store-bought pizza dough Olive oil, for brushing dough 1 cup ricotta cheese 4 ounces prosciutto, cut into small pieces 6 ripe figs, quartered (or 1/2 cup fig jam) Instructions: Heat the oven to 425 degrees F and arrange a rack in the middle. Roll out pizza dough into a 1/4-inch-thick rectangle. Using a pastry brush, lightly oil the dough, and, using a 3-inch biscuit cutter, stamp out 22 to 24 rounds. Transfer rounds to a greased baking sheet. Then spread 1 teaspoon of the ricotta on top. Evenly distribute prosciutto onto each pizzette. Finish by topping each pizzette with a fig or 1/2 teaspoon of the fig jam. Bake until cheese is melted and underside is brown, about 12 to 15 minutes. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 4494,"Smoked Salmon Quesadilla 8 flour tortillas, taco size 5 ounces garlic herb cheese, softened (recommended: Boursin) 6 ounces smoked salmon 2 tablespoons capers 1 cup shredded monterey jack cheese 1/2 cup sour cream 1 tablespoon fresh dill, finely chopped 1 avocado, sliced 1 1/2 cups cherry tomatoes, halved 1/2 red onion, sliced Creme fraiche, optional Instructions: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Lay out 4 tortillas; spread each with half of the herb cheese. Divide and top each tortilla with salmon, capers, and jack cheese. Top with remaining tortillas. In a small bowl, combine sour cream with dill; set aside. Grill tortillas on hot oiled grill 3 to 4 minutes per side or until cheese has melted. Serve hot topped with sliced avocado, cherry tomatoes, and onion rings. Garnish with creme fraiche. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4495,"Chunky Chicken-Vegetable Noodle Soup 2 tablespoons EVOO 2 carrots, peeled, quartered lengthwise, cut into 1/2-inch thick pieces
3 to 4 ribs celery with leafy tops, spilt lengthwise, cut into 1/2-inch thick pieces
1 large onion, chopped 1/2-inch dice
1 fresh bay leaf
1 small to medium zucchini, quartered lengthwise and cut into 1/2-inch thick pieces
Salt and pepper 2 cloves garlic, sliced
2 leeks, halved lengthwise, cut into 1/2-inch half moons
2 tablespoons tomato paste
2 large tomatoes, grated on large side of box grater
1 to 1 1/2 pounds diced Poached Chicken, recipe follows 2 quarts chicken stock/poaching liquids from Poached Chicken 8 ounces extra-wide egg noodles
2 tablespoons butter
1/4 cup finely chopped parsley or parsley and dill combined
1/4 cup finely chopped parsley or parsley and dill combined A little lemon zest, for garnish
1 whole chicken (4 to 5 pounds) 1 teaspoon whole black peppercorns
2 ribs celery, coarsely chopped
2 cloves garlic, crushed
1 large fresh bay leaf
1 carrot, peeled and coarsely chopped
1 lemon, sliced
1 onion, peeled and quartered
Herb bundle of parsley, rosemary and thyme
Herb bundle of parsley, rosemary and thyme Salt
Instructions: Heat a soup pot with the EVOO over medium-high heat. Add the carrots, celery and onions. Cook, partially covered, 3 to 4 minutes. Add the bay leaf, zucchini and some salt and pepper. Partially cover and cook 5 minutes more. Then add the garlic and leeks. Stir 1 to 2 minutes. Add the tomato paste, and stir for 1 minute. Add the grated tomatoes, chicken and stock. Bring to a low boil, adjust the salt and pepper to taste, cool and store. Reheat over medium heat. To serve, heat a medium pot of salted water to boil. Cook the noodles to al dente, 5 minutes or so. Drain and toss the noodles with the butter, herbs and some salt and pepper. Stir a little lemon zest into the soup. Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top. Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string, sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in the stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Cut half of the meat into bite-size chunks for the soup. Thinly slice or pull the remaining meat, and reserve for another use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4496,"Chocorazz Triple Chip Cookies 1 cups unsalted butter, room temperature 1/2 cup butter-flavored shortening (recommended: Crisco) 2 1/2 cups brown sugar 2 eggs 1 tablespoon vanilla extract 1 tablespoon chocolate extract 2 tablespoons raspberry flavoring (recommended: Wilton) 4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 2/3 cup cocoa powder 2 cups white chocolate chips 2 cups milk chocolate chips 2 cups dark chocolate chips 2 cups macadamia nuts, halved Instructions: Preheat oven to 375 degrees F. In a large mixing bowl, with an electric mixer, cream the butter and shortening together with the brown sugar. Add the eggs 1 at a time and mix well. Add the vanilla and chocolate extract and raspberry flavoring, mix well. In a separate bowl, combine the flour, salt, baking soda and cocoa powder. Slowly add to butter mixture and mix thoroughly. With a rubber spatula, stir in the chocolate chips and nuts. Scoop onto a parchment lined baking sheet with a 2 1/2-inch ice cream scoop and bake for 10 to 12 minutes. Transfer to a wire rack to cool. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 4497,"Grillades and Baked Cheese Grits 1 1/2 pounds beef top round, cut into 2-inch pieces, about 1/4-inch thick 1 pound veal top round, cut into 2-inch pieces, about 1/4-inch thick 1 tablespoon Essence, recipe follows 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 cup all-purpose flour, plus more for dusting work surface 1/2 cup vegetable oil 2 cups chopped onions 1 cup chopped bell peppers 1 cup chopped celery 1/4 teaspoon cayenne 2 cups peeled, seeded, and chopped tomatoes 1 tablespoon chopped garlic 5 bay leaves 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 2 cups beef stock 1/2 cup dry red wine 2 tablespoons finely chopped parsley leaves Baked Cheese Grits, recipe follows 3 tablespoons chopped green onion tops 1 tablespoon cayenne pepper 2 1/2 tablespoons paprika 1 tablespoon dried oregano 2 tablespoons salt 1 tablespoon dried thyme 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 2 tablespoons butter 6 cups whole milk 1 1/2 teaspoons salt 1/4 teaspoon cayenne pepper 2 cups quick-cooking white grits 2 cups grated sharp white Cheddar Instructions: Combine the beef and veal in a large mixing bowl. Season the meat with the Essence, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper, tossing to coat well. Add the flour and toss to coat the meat completely. Turn the meat out onto a well-floured surface and lightly pound the meat with a meat mallet. Turn the meat over and lightly pound the other sides of the meat. Heat 1/4 cup of the oil in a large cast iron pot over medium-high heat. When the oil is hot, add the meat, in batches, if necessary and brown evenly on both sides, for 5 to 6 minutes. Drain the meat on paper towel-lined plates. (Add the remaining half of the oil to the pan, as needed between batches, waiting for the oil to heat before adding the meat.) Add the onions, bell peppers, and celery to the oil. Season with 1/2 teaspoon of the salt and the cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, stock, and wine. Return the browned meat to the pot and season with the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the liquid to a simmer, cover partially, and reduce the heat to low. Cook for about 1 3/4 to 2 hours, stirring occasionally, or until the meat is very tender. Remove the bay leaves and stir in the chopped parsley. Place a portion of the Baked Cheese Grits into a shallow serving bowl and spoon the grillades and some of the gravy over the grits. Garnish with some chopped green onions and serve immediately. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. Preheat the oven to 350 degrees F. Lightly grease a 9 by 9-inch baking dish with 1 tablespoon of the butter. Heat a saucepan over medium heat and add the milk, salt, cayenne and remaining tablespoon of butter. Bring to a boil, stir in the grits, and reduce the heat to medium. Stir for 30 seconds, then add 1 cup of the cheese and stir until the cheese melts. Cook, uncovered, for 6 to 8 minutes, stirring constantly, until the grits are tender and creamy. Pour the grits into the prepared pan and sprinkle the remaining cheese over the grits. Bake for 20 to 25 minutes, or until the cheese is melted and slightly golden. Serve hot. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 4498,"Stinky Polenta, Roast Chicken, Crispy Kale, Red Wine Balsamic Demi 5 skin-on chicken breasts Salt and freshly ground black pepper Extra-virgin olive oil, for coating the pan Extra-virgin olive oil, for sweating the vegetables 3 sprigs fresh thyme
2 bay leaves
1 carrot, diced 1 stalk celery, diced 1 onion, diced 1 bottle red wine
1 cup balsamic vinegar
1 cup dark chicken stock 2 tablespoons tomato paste
2 tablespoons sugar
4 cups dark chicken stock 2 cups polenta
8 ounces (2 sticks) unsalted butter 4 ounces Gorgonzola cheese, crumbled 4 ounces grated Parmigiano-Reggiano 4 ounces mascarpone
1 tablespoon white truffle oil
Salt and freshly ground black pepper Canola oil, for frying 2 bunches kale, julienned Instructions: For the roast chicken: Preheat the oven to 350 degrees F. Season the chicken breasts with salt and pepper. Put a cast-iron pan over high heat until hot. Coat the pan with olive oil, add the chicken skin-side down and cook until the skin is crispy, about 7 minutes. Transfer the chicken to a baking sheet fitted with a rack. Roast until cooked through, 20 to 30 minutes depending on size. For the red wine balsamic demi: In a saucepan over high heat, add a little olive oil. Add the thyme, bay leaves, carrots, celery and onions and sweat the vegetables about 5 minutes. Deglaze with the red wine, then add the balsamic and dark chicken stock. Bring to a boil. Add the tomato paste and reduce to a simmer. Add the sugar and simmer to reduce the sauce to a glaze consistency, 15 to 20 minutes. Strain and reserve. For the stinky polenta: Bring the dark chicken stock to a boil in a saucepan. Using a whisk, slowly incorporate the polenta into the stock, stirring vigorously. When fully incorporated, lower the heat to simmer. Cook, stirring frequently to make sure the polenta doesn't burn, until thickened, 10 to 15 minutes. For the crispy kale: Pour enough canola oil into a large heavy-bottomed saucepan to come about a third of the way up. Heat the oil until a deep-frying thermometer inserted in the oil reaches 325 degrees F. Add the julienned kale to the oil and fry about 2 minutes; the kale should still be very green and crisp, not brown at all. Drain on paper towels and set aside for garnish. To finish the polenta: Add the butter, Gorgonzola, Parmigiano-Reggiano, mascarpone and additional water or the chicken cooking juices if needed. Finish with the white truffle oil and add salt and pepper to taste. To plate, spoon about 3 tablespoons of the glaze into 5 wide bowls. Put some polenta on top. Slice each chicken breast and put on top of the polenta. Garnish with crispy kale and serve. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 4499,"New England Pot Roast and Gravy 2 Fresh raw Briskets** (about 22 pounds) preferably Certified Black Angus Beef (they come about 11 pounds each) 2 1/2 pounds onions 2 1/2 pounds carrots 2 pounds celery 3 gallons beef stock, approximately 2 teaspoons herb de Provence, seasoning blend 1 teaspoon dry thyme, or fresh if available 3 bay leaves Salt and black pepper (sprinkle generously unless using some form of bouillon for stock that is already salty) 1 gallon pot roast stock 1 cup beef fat 1 cup all-purpose flour 1/4 cup cornstarch, for shine Garnish: Julienne carrots, celery and onion (just a few for presentation) Instructions: With a hot broiler, grill or frying pan, sear the briskets until they're well browned and crispy. Wash and cut the vegetables into a large, rough dice and place in the bottom of a large covered pan (squarehead). Add the beef, seasonings and stock. Cover and place in a preheated 375 to 400 degree oven and bake for about 6 hours. Check the meat with a meat fork. The briskets should be extremely fork tender (practically falling apart). When done lift from the stock with a fork and a spatula underneath to a holding pan to cool slightly. Meanwhile -- into a large plastic food bucket, strain the vegetables and stock through a medium hole china cap (sieve). Using a mallet or ladle squeeze some of the vegetable pulp through into the stock for flavor and texture. Discard the squeezed veggies. Cool the stock so the fat will rise to the top.
While the meat is still warm cut out the large pieces of meat separating it from the fat layer in the middle. Scrape off any excess soft fat and discard it. Keep the meat pieces (pot roast) to eat soon or refrigerate them. To Make Gravy: Heat the Pot Roast Stock separately. In a large heavy saucepan heat the beef fat, boiling out any water particles (takes a couple minutes). Make a roux by whisking in the flour and cornstarch stirring constantly -- cooking a few minutes. Continue stirring (it could burn) browning slightly is okay. It adds color to the gravy. Add some of the hot stock gradually. Stir swiftly to break up lumps and make a smooth paste. Add more stock to thin to the desired consistency. Let simmer 20 to 25 minutes, stirring occasionally. Check for color, taste and thickness. Adjust color if desired with a few drops of Gravy Master or Kitchen Bouquet. Add salt and pepper and more stock if needed.
Garnish: Simmer carrots, celery and onion in a little stock to soften slightly. Cool until needed. Dip in stock to reheat and arrange on top of gravy on the meat. Slowly reheat Pot Roast in hot stock. Remove from stock to a cutting board. Slice the meat thinly on the bias against the grain of the meat. Arrange on the plate, ladle on the gravy and garnish with the julienne vegetables, if desired. Serve with fresh mashed potatoes and a vegetable. This is a meal to enjoy. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 4500,"Poached Salmon with Lemon Crisps and Meyer Lemon Cream 2 celery stalks 2 onions 2 carrots 3 bay leaves 2 cups white wine 12 cups water 1 teaspoon peppercorns 1 (4-pound) salmon fillet, skin-off, cut into 12 to 13 portions (approximately 5 ounces each) 5 garlic cloves 2 shallots, sliced 1 Meyer lemon, peel removed and juiced 4 cups white wine 4 cups heavy cream 1 tablespoon turmeric Salt 4 cups vegetable oil 2 lemons 1 1/2 cups rice flour Watercress, for garnish Instructions: For the court boullion: Place all ingredients in a large stock pot and let simmer for 30 to 40 minutes. Strain the stock and season with salt. In a shallow roasting pan, bring the stock to just below a simmer. Fully submerge the portion cut pieces of salmon in the stock and cook to desired doneness. See Chef's Note 1. Remove the portions with a spatula and chill until service. See Chef's Note 2. For the Meyer lemon cream: Place the garlic, shallots, Meyer lemon peels, and white wine in a pot over medium heat and allow the wine to reduce by half. Add the heavy cream and bring to a boil. Whisk in the turmeric. Season with salt and the juice of the Meyer lemon. Strain through a sieve to remove the garlic, shallots, and lemon peel. Chill until service.; For the lemon crisps: In a medium sized saucepan, over medium heat, heat 1 to 2 inches of the oil in a deep saucepot to about 250 degrees F. Cut off the ends of the lemons. Using a sharp mandolin, slice the lemons into thin rings about 1/16th of an inch. Coat each ring individually in the rice flour and fry in the hot oil until it begins to slightly brown. Remove from the oil and place on a paper towel and allow them to sit for a minute to fully cook.; For assembly: On a nice serving platter, make an even coat of the lemon cream sauce. Place the poached salmon on top of the cream and top with lemon crisps and sprigs of watercress or any other decorative green herb. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 4501,"Phyllo Triangles with Goat Cheese and Red Onion 4 tablespoons extra virgin olive oil 8 large red onions, cut in half lengthwise and sliced thin Salt and pepper 8 ounces goat cheese 24 sheets phyllo dough 1 cup melted butter Instructions: In a large skillet, heat oil over low heat. Saute onions until caramelized. Season with salt and pepper and remove from heat. Bring to room temperature. Crumble cheese into cooled mixture and set aside. Preheat oven to 400 degrees F. Butter a flattened sheet of phyllo with a pastry brush. Top with another sheet of dough and brush with butter. Cut dough into 6 (2-inch) strips. Place a1 tablespoon of the onion mixture in the bottom left hand corner of each strip. Begin to fold as you would a flag, until each strip is entirely folded. Continue with remaining dough filling. Brush packets with butter and place on parchment lined sheet pan. Bake for 6 to 8 minutes or until golden. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4502,"Rumaki 2/3 cup light brown sugar 1/2 cup soy sauce 1/4 cup canola or vegetable oil 1/4 cup sesame oil One 15-ounce can pineapple chunks, drained and 1/3 cup juice reserved
2 tablespoons rice wine vinegar 1/4 teaspoon ground black pepper 2 cloves garlic, finely minced One 1/2-inch piece fresh ginger, grated
One 8-ounce can sliced water chestnuts, drained 1 1/2 pounds sliced bacon (approximately 20 slices) 4 ounces chicken livers (approximately 20) 1/4 cup turbinado sugar
Instructions: Preheat the oven to 350 degrees F. Combine the brown sugar, soy sauce, canola oil, sesame oil, reserved pineapple juice, vinegar, black pepper, garlic and grated ginger in a bowl. Add the water chestnuts and marinate for 2 hours at room temperature.
Cut the pineapple chunks in half and set aside. Cut the bacon strips in half and set aside. Cut the chicken livers into 1/2-inch pieces and set aside. To assemble: Lay out a half strip of bacon. Put a slice of pineapple at one end, topped by a slice of water chestnut and a piece of chicken liver. Roll up the bacon and seal with a toothpick. Repeat until all the ingredients are used. Place on a parchment-lined sheet pan and brush with the marinade. Bake, brushing with marinade every 10 minutes, until the bacon is crisp and the livers are just cooked but still slightly pink, 35 to 40 minutes. The last 10 minutes, brush with the marinade and sprinkle with the turbinado sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 4503,"Flank Steak with Roasted Root Vegetables 6 carrots, halved crosswise and lengthwise 4 parsnips, halved crosswise and lengthwise 1 turnip, peeled and cut into 1/2- to 3/4-inch wedges 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons chopped fresh rosemary, plus 1 sprig Kosher salt and freshly ground pepper 1 flank steak (about 1 1/4 pounds) 2 tablespoons bourbon or low-sodium beef broth 2 tablespoons packed light brown sugar 1 teaspoon horseradish mustard or spicy mustard, plus more for serving 1 clove garlic, smashed Chopped fresh parsley, for topping Instructions: Position racks in the lower third and top of the oven; preheat the broiler. Toss the carrots, parsnips, turnip, olive oil, chopped rosemary, 1/2 teaspoon salt and a generous amount of pepper on a rimmed baking sheet. Roast on the lower oven rack, 10 minutes. Meanwhile, halve the steak lengthwise and poke a few times on both sides with a fork; transfer to a resealable plastic bag. Add the bourbon, brown sugar, mustard and garlic; tear the rosemary sprig in half and add to the bag. Seal and vigorously massage the ingredients into the meat for 5 minutes to tenderize. Transfer the steak to a foil-lined baking sheet, discarding the marinade. Season with salt and pepper. Leaving the vegetables in the oven, broil the steak until a thermometer inserted sideways into the center registers 125 degrees F to 130 degrees F for medium rare, 4 to 6 minutes per side. Transfer to a cutting board to rest, 5 minutes. Move the vegetables to the top oven rack and broil, stirring occasionally, until lightly charred, 6 to 8 minutes. Slice the meat and serve with the vegetables. Top with parsley and serve with mustard. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 4504,"Farmers' Market Salad 1 cup shelled walnuts 1/4 cup olive oil
2 tablespoons miso paste
2 tablespoons white wine vinegar
2 teaspoons honey
Juice of 1 lemon
Freshly ground black pepper Salt Two 5-ounce packages mixed baby greens
2 pears, thinly sliced
4 ounces crumbled feta Instructions: Preheat the oven to 350 degrees F. Place the walnuts on a sheet tray and cook until toasted, 8 to 10 minutes, and then cool to handle. Chop the walnuts and reserve. In a medium bowl combine the olive oil, miso, vinegar, honey and a pinch of pepper. Whisk until well blended. Taste, and adjust the seasoning with salt and more pepper if necessary. In a large bowl combine the greens, pears, feta and toasted walnuts. Add the dressing and toss to evenly coat. Transfer the salad to serving plates and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4505,"Garlic Mashed Potatoes with Crispy Fried Shallots 3 pounds russet potatoes, peeled and cut into 2-inch dice Kosher salt and freshly ground black pepper 12 large cloves garlic 1/2 cup clarified butter
1 cup whole milk 2 large shallots, thinly sliced
1/2 cup buttermilk
1 cup rice flour
Oil, for frying
Instructions: Put the potatoes in a large saucepan and fill with water to cover by 1 inch. Salt the water until it tastes salty. Bring to a boil over medium heat and cook until potatoes are tender when pierced with the tip of a knife, 25 to 30 minutes. Drain in a colander, shaking off the excess water. Return the potatoes to the pot. Combine the clarified butter and garlic in a small saucepan over medium-low heat. Gently roast until the garlic is soft and lightly golden, taking care not to let the cloves brown too much, 10 to 15 minutes. Add the milk, bring to a simmer over medium heat and then remove the pan from the heat. With a slotted spoon, transfer the garlic cloves to the drained potatoes. Break down the potatoes and roasted garlic slightly using a potato masher. Pour in the hot milk-butter mixture and mash until combined and smooth. Season to taste. Heat 1 inch of oil to 350 degrees F in a high-sided pan. In a small bowl, soak the sliced shallots in the buttermilk. Place the rice flour in a medium bowl and season with salt and pepper. Using tongs, transfer the shallots from the buttermilk to the rice flour and toss to coat. Fry the shallots in batches until just golden brown, 2 to 3 minutes. With a slotted spoon or spider, remove to a paper-towel-lined plate to drain. To serve, mound the mashed potatoes in a serving bowl and sprinkle with the fried shallots. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 4506,"Homemade Green Bean Casserole Salt and pepper 1 1/2 pounds green beans, trimmed
3 tablespoons butter
2 shallots, chopped
1/2 pound button mushrooms, chopped
3 tablespoons flour
1 cup chicken stock
1 cup half-and-half
1 can fried onions
Instructions: Preheat the oven to 375 degrees F. Bring a large pot of water to a rolling boil, season with 2 tablespoons salt, and blanch the green beans for 5 minutes. Shock the green beans in a bowl filled with ice water, then remove and set aside to dry. Melt the butter in a large cast-iron pan or Dutch oven over medium-high heat. Add the shallots and cook until lightly browned. Add the mushrooms and some salt and pepper, and cook until just softened. Add the flour and stir to coat the mushrooms and shallots. Add the chicken stock, whisking vigorously to smooth out any lumps. Whisk in the half-and-half. Bring to a simmer and cook for 3 minutes. Check the seasoning and adjust with more salt and pepper as needed. Add the green beans, then pour the mixture into a 9-by-13-inch baking dish. Bake for 30 minutes. Let the casserole rest for 5 minutes. Sprinkle with fried onions to lend some extra crunch. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4507,"Country Hashed Browns 5 tablespoons unsalted butter 1 1/2 pounds boiling potatoes, peeled and 1/2-inch diced 1 1/2 cups chopped yellow onions (2 onions) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons minced fresh flat-leaf parsley 2 tablespoons minced scallions, white and green parts 1/2 pound smoked ham slices, 1/2-inch diced Instructions: Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley, scallions and ham. Reheat on top of the stove or over a hot charcoal grill. Cook's Note: Use any leftover potatoes in Potato Basil Frittata (see recipe) for lunch. You can peel and dice the potatoes early and keep them in the refrigerator in a bowl of cold water. Drain them and dry them well with paper towels before frying. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4508,"Strawberry Chocolate Layer Cake 4 sticks butter, plus more for greasing 3/4 cup cocoa, plus more for dusting 4 cups all-purpose flour 4 cups granulated sugar 1/2 teaspoon salt 2 cups boiling water 1 cup buttermilk 2 teaspoons baking soda 2 teaspoons vanilla extract 4 whole eggs, beaten Four 1-pound boxes ripe strawberries 1/2 cup granulated sugar 2 tablespoons vanilla extract 1 quart heavy whipping cream 1 cup powdered sugar 3 cups hazelnut chocolate spread, such as Nutella Instructions: For the cake: Preheat the oven to 350 degrees F. Generously grease and dust four 9-inch round cake pans with cocoa. In a mixing bowl, combine the flour, granulated sugar and salt. In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool. Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture. Divide the batter among the prepared cake pans and bake for 20 minutes. Cool completely on racks. For the filling: Halve the strawberries, and then combine them in a bowl with the granulated sugar and vanilla. Mix them all together. Leave them to macerate for 15 minutes, and then drain off the excess liquid. Whip together the powdered sugar and cream and set aside. Spread the top of each cake with hazelnut chocolate spread, some whipped cream and strawberries and layer the cakes. Don't assemble more than an hour before serving. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]

" 4509,"Shrimp Moska 1/4 cup olive oil 2 pounds jumbo shrimp (whole, unpeeled, green) 1 small sprig fresh oregano, finely chopped (or use dried) 1 small sprig fresh rosemary, finely chopped (or use dried) Coarse black pepper, salt 3 bay leaves 6 garlic cloves, peeled and chopped fine 1/2 cup dry white wine Instructions: Heat the oil in a large pan and when hot add the shrimps (unpeeled), the oregano, rosemary, black pepper, salt, bay leaves and garlic. Saute gently for 5 minutes. Add the white wine and cook gently another 5 minutes, or until the wine is reduced to a syrup. Place on serving dish and pour over aromatic sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 4510,"Glazed Salmon with Spiced Carrots 4 tablespoons extra-virgin olive oil, plus more for the pan 1 pound carrots, thinly sliced 2 tablespoons honey or agave nectar 1 tablespoon Dijon mustard 2 tablespoons fresh lime juice, plus lime wedges for serving 4 6-ounce center-cut salmon fillets (about 1 1/2 inches thick) Kosher salt and freshly ground pepper 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin Pinch of ground cinnamon 1/3 cup roughly chopped fresh mint 1/4 cup sliced almonds Instructions: Preheat the broiler. Lightly oil the broiler pan. Toss the carrots with 1 tablespoon olive oil in a bowl, then spread out on one side of the pan. Broil until the carrots begin to soften, 2 to 3 minutes. Meanwhile, whisk 2 tablespoons olive oil, the honey, mustard and 1 tablespoon lime juice in a small bowl. Brush the tops and sides of the salmon with the glaze. Put the salmon, skin-side down, on the other side of the broiler pan next to the carrots and season with salt and pepper. Broil until the salmon is golden brown and just cooked through and the carrots are crisp-tender, 5 to 7 minutes. Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon, mint and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. Serve the salmon with the carrots and lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 4511,"Almond Layer Cake With White Chocolate Frosting 1 stick unsalted butter, at room temperature, plus more for the pans 2 cups cake flour, plus more for dusting 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup blanched almonds 5 large egg whites 1 cup whole milk 2 teaspoons vanilla extract 1 1/2 teaspoons almond extract 1 1/2 cups granulated sugar White nonpareils or sprinkles, for topping (optional) 8 ounces white chocolate, coarsely chopped 2 8-ounce packages cream cheese, at room temperature 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 cup confectioners' sugar Instructions: Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Pulse 2 cups flour, the baking powder, salt and almonds in a food processor until the nuts are finely ground into a powder, 2 to 3 minutes. Whisk the egg whites, milk, and vanilla and almond extracts in a medium bowl until combined. Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour, until just combined. Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to racks and let cool in the pans. (The cakes can be frozen, wrapped in plastic wrap, for up to 2 weeks. Unwrap and thaw at room temperature.) Make the frosting: Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted; set aside. Beat the cream cheese, butter, confectioners' sugar and vanilla in a large bowl with a mixer on medium speed until smooth and creamy, about 4 minutes. Gently fold in the melted white chocolate with a rubber spatula. (The frosting can be refrigerated, covered, for up to 2 days. Beat with a mixer to soften just before frosting the cake.) Assemble the cake: Loosen the edges of the cakes with a knife, then invert 1 layer onto a platter and peel off the parchment. Spread 1 to 1 1/2 cups frosting on top. Remove the other layer from the pan, peel off the parchment and carefully place on top of the first layer. Cover the top and sides of the cake with a thin layer of frosting (this is the \crumb coat; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting and decorate with nonpareils. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 4512,"Rainbow Fruit Skewers with Chocolate-Dipped Strawberries 1 kiwi, peeled 1 large orange, peeled 1/2 cup blueberries 1 cup pineapple chunks 12 chocolate dipped strawberries, recipe follows 2 1/2 ounces dark chocolate 1 pound strawberries, washed and trimmed Instructions: Cut the kiwi and orange crosswise into 4 rounds, then cut each round into 3 pieces, so you end up with 12 pieces of each fruit. To prepare the skewers, put 2 blueberries about 1/3 of the way down the skewer, add a piece of kiwi, a pineapple chunk, a piece of orange, and top with a chocolate dipped strawberry.; Line a tray with waxed paper. Break up the chocolate into small pieces and place about two thirds of it into the bowl of a double boiler over barely simmering water. Make sure that the bottom of the bowl does not touch the water. Stir occasionally, very gently, until the chocolate has melted, about 1 minute. Remove the bowl from the double boiler and add the rest of the chocolate, stirring gently until it has melted. Dip the strawberries in the chocolate, place on the waxed paper and chill in the refrigerator for 15 minutes until chocolate is set. ","[Chardonnay, Moscato, Sauvignon Blanc, Riesling]" 4513,"The Sauve Margarita 2 ounces Cuervo 1800 Anejo 2 ounces fresh squeezed lime juice 1 3/4 ounces Grand Marnier Instructions: Pour all ingredients into ice-filled mixing glass. Shake, strain into chilled martini glass, garnish with lime peel. ","[Tequila, Cointreau, Triple Sec]" 4514,"Black and White Lobster Ravioli in a Seafood Cream Sauce 4 ounces mixed shellfish (shrimp, lobster, crab, mussels, etc) 1/4 ounce white wine 2 tablespoons butter 1/2 cup heavy cream 2 ounces Roma tomatoes, diced 1-ounce white pearl onions, diced 1-ounce shallots 1 tablespoon tarragon 1/2 pound Florentyna's Black and White Langostino (lobster) ravioli Instructions: Saute shellfish in butter. Add wine, onions, shallots, and tomatoes. Simmer for 3 minutes, and stir to blend while bringing to a boil. Add heavy cream and tarragon. Cook lobster raviolis in water at a rolling boil for 2 to 3 minutes, or until most float. Strain and plate ravioli, pour seafood cream sauce over. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 4515,"Gluten-Free Cranberry-Almond Quinoa Salad 1/4 cup olive oil 3 1/2 teaspoons fresh lemon juice 1/2 teaspoon honey 1/2 teaspoon kosher salt 1/8 teaspoon ground black pepper 1/2 cup dried cranberries 1 cup uncooked quinoa 1 cup scallions, sliced into 1/4-inch rings 3/4 cup sliced, blanched almonds 3 tablespoons fresh mint leaves, cut into chiffonade Instructions: For the dressing: Whisk together the oil, lemon juice, honey, salt and pepper in a small bowl. Set aside.
For the salad: Bring 2 1/2 cups water to a boil in a medium saucepan with a tight-fitting lid. Place the cranberries in a small bowl. Ladle out 1/2 cup of the boiling water over the cranberries to rehydrate. Pour the quinoa into the pot with the remaining boiling water, cover and reduce the heat to medium-low. Cook until the quinoa absorbs the water, 12 to 15 minutes. Fluff with a fork, and transfer to a large bowl.
Drain the cranberries and scatter them over the quinoa. Add the scallions, almonds and vinaigrette, and fold into the salad until evenly distributed. Add the mint and serve, or chill overnight if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 4516,"Lamb Chops with Lemon-Basil Sauce 1 cup freshly squeezed lemon juice 1/3 cup extra-virgin olive oil, plus more for sauteing 6 sprigs fresh rosemary, bruised 4 cloves garlic, peeled and crushed 2 teaspoons kosher salt Freshly ground black pepper 8 rack lamb chops, trimmed (about 3 ounces each) 1/2 cup white chicken stock 2 tablespoons butter 1/2 cup loosely packed basil leaves, plus additional for garnish 1/4 cup kalamata olives, pitted and coarsely chopped Instructions: In a dish large enough to hold the lamb chops in a single layer, combine half the lemon juice, 1/3 cup olive oil, the rosemary, garlic, 1 teaspoon of the salt and pepper. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator. Preheat a large skillet over medium-high heat, for about 1 minute. Pat the chops dry and season on 1 side with salt and pepper. Add enough oil to lightly coat the surface of the pan. Working in batches if needed, add the chops seasoned side down to the pan. Cook until crisp and brown, about 2 to 3 minutes. Season the top side with salt and pepper, turn, and continue cooking until just firm and an instant-read thermometer registers 130 to 135 degrees F, about 1 to 2 minutes. Transfer to a platter and tent with foil to keep warm. Allow the chops to rest for 5 to 10 minutes. Pour off any fat left in the pan. Return the skillet to medium heat. Add the chicken stock, and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add half the remaining lemon juice and simmer until the mixture is reduced to a glaze, about 4 minutes. Swirl in 2 tablespoons of butter. Add the basil and olives and season. Return the lamb chops to the sauce and toss and turn to coat thoroughly with sauce. Arrange chops on a platter, pour sauce over shops and garnish with basil leaves. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 4517,"Hawaiian Lei Wedding Cake 3 cups (6 sticks) unsalted butter, cut into cubes, softened, plus more for greasing the pans 4 cups milk, at room temperature
4 teaspoons vanilla 24 large egg whites, at room temperature
9 cups cake flour
7 cups granulated sugar
5 tablespoons plus 1 teaspoon baking powder
4 teaspoons kosher salt
12 ounces cream of coconut 1/2 cup white rum
12 cups powdered sugar 4 cups (8 sticks) unsalted butter, softened
1 cup passionfruit puree
Large pinch of kosher salt
6 cups powdered sugar 4 cups (8 sticks) unsalted butter, softened
1 cup cream cheese, softened
1/4 cup heavy cream
Large pinch of kosher salt Cornstarch, for dusting 8 ounces prepared gum paste
Assorted pink, purple and yellow gel food colors
Vodka, for mixing Instructions: For the butter cake: Preheat the oven to 350 degrees F. Grease three 12-inch round cake pans, three 8-inch round cake pans and three 6-inch round cake pans with butter and line with parchment. Set aside. In 2 batches, using half of the ingredients for each batch (see Cook's Note), whisk together the milk, vanilla and egg whites in a bowl and set aside. Mix the cake flour, granulated sugar, baking powder and salt in the bowl of stand mixer. Add the butter cubes and continue beating on low for 1 to 2 minutes. Add about half of the milk mixture and beat at medium speed for 1 1/2 minutes. Add the remaining milk mixture and beat for about 1 minute. Pour the batter into the prepared pans and bake until the cakes are light golden brown and bounce back when lightly pressed in the center, 12 to 15 minutes for the 6-inch pans, 15 to 20 minutes for the 8-inch pans and 25 to 30 minutes for the 12-inch pans. Let the cakes cool for about 5 minutes in the pans, then remove to a wire rack to cool completely before assembling, 25 to 30 minutes. For the coconut-rum syrup: Combine the cream of coconut and rum in a small saucepan and bring to a simmer. Remove from the heat and let cool to room temperature. For the passionfruit buttercream: Cream together the powdered sugar, butter, passionfruit puree and salt in the bowl of a stand mixer. Continue beating until thick and creamy. For the American buttercream: Cream together the powdered sugar, butter, cream cheese, heavy cream and salt in the bowl of a stand mixer. Continue beating until thick and creamy. For the gum paste flowers: Lightly sprinkle cornstarch on a wood board and roll the gum paste out very thinly. Using a flower cutter, cut out flower shapes. Place the flowers in the cups of a mini muffin tin that has been lightly dusted with cornstarch. Let dry for at least 2 hours or overnight. Mix each gel food color with about 1 tablespoon of vodka until the desired color is achieved. Paint the dry flowers with the food-coloring paint, then let dry completely. Cake Assembly: For the 12-inch tier: Using a pastry brush, lightly brush the top of one 12-inch layer with the coconut-rum syrup. Spread the first layer with enough passionfruit buttercream to achieve a thickness of about 1/2 inch. Top with a second cake layer and repeat with the coconut-rum syrup and passionfruit buttercream. Top with the third layer and brush with the syrup. Stabilize the tier with straws or dowels. Refrigerate for at least 1 hour or longer if possible. For the 8-inch tier: Using a pastry brush, lightly brush the top of one 8-inch layer with the coconut-rum syrup. Spread the first layer with enough passionfruit buttercream to achieve a thickness of about 1/2 inch. Top with a second cake layer and repeat with the coconut-rum syrup and passionfruit buttercream. Top with the third layer and brush with the syrup. Stabilize the tier with straws or dowels. Refrigerate for at least 1 hour or longer if possible. For the 6-inch tier: Using a pastry brush, lightly brush the top of one 6-inch layer with the coconut-rum syrup. Spread the first layer with enough passionfruit buttercream to achieve a thickness of about 1/2 inch. Top with a second cake layer and repeat with the coconut-rum syrup and passionfruit buttercream. Top with the third layer and brush with the syrup. Stabilize the tier with straws or dowels. Refrigerate for at least 1 hour or longer if possible. Once the cakes are chilled, crumb-coat each tier with the American buttercream frosting. Chill each tier for at least 1 hour. After chilling, apply a final coating of the American buttercream frosting using a decorative technique or by completely smoothing the top and sides of the cakes. Chill the completely frosted tiers again. Place the 12-inch tier on a 14-inch cake drum. Gently place and center the 8-inch tier on top of the 12-inch tier. Repeat with the 6-inch tier. Using more buttercream placed in a pastry bag with a round number 10 tip, pipe a decorative bead border along the bottom of each tier. Once the cake is assembled, use buttercream frosting to affix the gum paste flowers to the cake in a cascading arrangement (or as desired). ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

These wines will complement the flavors and textures of the Hawaiian Lei Wedding Cake nicely. Here's why:

• Chardonnay: This full-bodied white wine pairs well with rich and creamy textures like those found in the coconut-rum syrup and passionfruit buttercream. Its oak" 4518,"Baked Eggs with Farmhouse Cheddar and Potatoes 3 tablespoons unsalted butter 1 1/2 pounds red-skinned potatoes, diced 1/4 cup chopped fresh flat-leaf parsley leaves 2 large cloves garlic, minced 1 teaspoon kosher salt Freshly ground black pepper to taste 8 large eggs 1 cup extra-sharp farmhouse cheddar, shredded (about 4 ounces) Instructions: Preheat the oven to 400 degrees F. Melt the butter in a large, well-seasoned cast iron skillet over medium heat. Add the potatoes and cook, stirring occasionally until tender and brown, about 15 minutes. Stir in the parsley, garlic, salt, and pepper, and remove from the heat. Push the potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each. Bake until the egg whites are cooked and the yolks are still runny, about 10 minutes. Sprinkle the cheese over the eggs and continue baking until it just melts, about 1 minute more. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4519,"Fire-Roasted Cauliflower with Whipped Chickpeas and Cilantro Pistou 1 bunch fresh cilantro, stems removed 1/2 bunch fresh Italian parsley
  Juice of 1 lemon, plus more as needed
  1 to 2 cloves garlic Kosher salt and freshly ground black pepper
  Olive oil, as needed
  1 teaspoon cl flakes, optional
  1 medium head cauliflower, cut into florets
  1/4 cup blended oil (80/20)
  One 15-ounce can chickpeas 1/3 cup olive oil
  1/3 cup tahini
  1 clove garlic, peeled
  Juice of 1 lemon Kosher salt and freshly ground black pepper
  1 cup hazelnuts 1/2 cup pumpkin seeds 1/2 cup mixed black and white sesame seeds 1/4 cup coriander seeds
  1/4 cup cumin seeds
  1/4 cup sunflower seeds 1 tablespoon fennel seeds
  2 tablespoons olive oil
  Kosher salt and freshly ground black pepper
  Instructions: Preheat the oven to 475 degrees F. Put a 14-inch cast-iron pan in the oven while it preheats. For the cilantro pistou: Combine the cilantro, parsley, lemon juice, 1 to 2 cloves garlic (depending on how spicy you like it), 1 teaspoon kosher salt and 1 teaspoon black pepper in a blender. Turn on medium speed and drizzle in the olive oil to combine. Blend until it has a smooth consistency. Adjust with olive oil for desired thickness, or flavor with more salt and lemon as needed. Add the cl flakes, if using. Add the cauliflower and blended oil to a large bowl. Generously season with salt and toss to combine. Carefully pour into the preheated cast-iron pan and put back in the oven. Roast on the middle rack until brown and tender, 10 to 15 minutes. Crank the heat to broil for last 2 minutes for added color, if desired. (It should have color and be tender but retain a bit of crunch.) For the whipped chickpeas: Meanwhile, strain the chickpeas, reserving the liquid in a separate bowl. In a food processor, combine the chickpeas, olive oil, tahini, garlic, lemon juice, 1 teaspoon salt and 1/4 cup reserved chickpea liquid (aquafaba) and blend on high for about 2 minutes, scraping down the sides as needed. Add a bit more aquafaba (approximately 2 tablespoons) if the machine is struggling, then add 1 tablespoon at a time of water (up to 1/4 cup) until smooth and light. Season with salt and pepper. For the dukkah spice: Preheat the oven to 350 degrees F. Add the hazelnuts, pumpkin seeds, sesame seeds, coriander seeds, cumin seeds, sunflower seeds and fennel seeds to a small food processor and pulse until just combined. (Do not overprocess.) Add to a cast-iron skillet and toast in the oven for 5 minutes. Transfer to a bowl and season with the olive oil, salt and pepper. Generously spread the pillowy chickpea mixture on a platter. Top with the roasted cauliflower, then drizzle over the cilantro pistou and sprinkle generously with the dukkah. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 4520,"Blue Cheese with Date Spread 4 ounces blue cheese 16 ounces cream cheese, softened 1 1/4 cups dates, finely chopped Basil leaves, washed and patted dry Assorted crackers, for serving Instructions: In a food processor fitted with a metal blade, combine blue cheese and cream cheese. Process until smooth and blended. Transfer to air-tight container and chill in refrigerator for at least 4 hours. Once chilled, form cheese into 6 even sized balls and roll each blue cheese ball in chopped dates. Serve cheese set on clean basil leaves. Arrange on a platter or cheese board with assorted crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 4521,"Spiked Apple Cider Cocktails 1/4 gallon apple cider 1/2 cup dark rum 1/2 cup cinnamon schnapps 1 Granny Smith apple, peeled, cut into large chunks 1/2 lemon, juiced Instructions: Mix together the cider, rum, and schnapps in a large pitcher. Add the apples to a small bowl and toss them with the lemon juice. Thread the diced apples onto skewers. Pour the spiked cider into glasses filled with ice, then garnish with an apple skewer and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Moscato]" 4522,"Lemon-Thyme Biscuits 2 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 1/4 teaspoon baking soda 2 tablespoons wheat germ 1 teaspoon kosher salt, plus more for sprinkling 1 teaspoon finely grated lemon zest 1 teaspoon chopped fresh thyme, plus more for sprinkling 4 tablespoons cold unsalted butter, cut into small pieces 1 cup buttermilk Instructions: Preheat the oven to 425 degrees F. Whisk the flour, baking powder, baking soda, wheat germ, salt, lemon zest and thyme in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Gently stir in the buttermilk with a wooden spoon until just moistened. The dough will be loose. Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with water and sprinkle lightly with salt and thyme. Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 4523,"Cold Chicken Curry with Toasted Almonds and Crystallized Ginger 1 cup plain Greek yogurt, Vegenaise or mayonnaise 2 tablespoons curry powder (see Cook's Note) Juice of 1 lemon
  Kosher salt and freshly ground pepper 1 1/3 to 1 1/2 pounds Poached Chicken Breasts, recipe follows 4 scallions, finely chopped 1 small green apple, peeled and finely chopped 1 organic carrot, shredded Softened butter, for the rolls 4 New England sandwich rolls or brioche lobster rolls Chopped crispy romaine hearts or other lettuce 1/2 to 2/3 cup slivered almonds, toasted Crystallized ginger, very thinly sliced, for garnish Vegetable chips or sweet potato chips, for serving 6 bone-in, skin-on chicken breast halves (or 3 full breasts) 4 cloves garlic, smashed 2 to 3 celery stalks, quartered 1 bay leaf 1 carrot, quartered 1 lemon, sliced 1 onion, quartered Herb bundle of fresh parsley, rosemary, sage and thyme tied with kitchen string
  Kosher salt Instructions: Put the chicken in a medium stockpot. Add the garlic, celery, bay leaf, carrots, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the liquid and let cool. Strain the stock. Remove the skin and bones from the chicken, and shred the meat using your fingers or 2 forks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4524,"Tropical Fruit and Yogurt Cones 1 cup lowfat vanilla yogurt 1/4 cup Jif? Creamy Reduced Fat Peanut Spread 1/3 cup Smucker's? Squeeze Strawberry Reduced Sugar Fruit Spread 8 ice cream waffle cups 4 cups chopped fresh mixed fruit, such as bananas, pineapple, kiwi, mandarin oranges and berries Instructions: WHISK yogurt, peanut butter and fruit spread until mixed thoroughly. Chop fruit into small pieces. PLACE 2 tablespoons yogurt mixture into bottom of each waffle cup, top with 1/2 cup of mixed fruit and a dollop of yogurt mixture. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 4525,"Grilled Eggplant Roulade with Balsamic Glaze 1 1/2 cups balsamic vinegar 1/2 cup pine nuts 2 eggplants, cut lengthwise into 1/4-inch slices 3 tablespoons olive oil Salt and freshly ground black pepper 8 ounces goat cheese 2 tablespoons heavy cream 1 tablespoon coarse sea salt 1 tablespoon cracked black pepper 2 tablespoons freshly chopped parsley leaves 1/4 cup thin strips roasted red peppers 1 cup chiffonade arugula Instructions: Preheat the grill to medium-high heat. Add the balsamic to a small saucepan over medium heat and bring to a simmer. Reduce until thickened and syrupy. Set aside. Toast the pine nuts in a dry saute pan over medium heat for 4 to 5 minutes. Set aside. Drizzle the eggplant slices with olive oil and season with salt and pepper, to taste. Arrange them on the hot grill. Cook until nicely charred, about 1 to 2 minutes on each side. Remove them to a sheet tray lined with parchment. Combine toasted pine nuts, goat cheese, heavy cream, salt, pepper and parsley in a medium bowl. Mix well with a wooden spoon, until everything is incorporated evenly. Put 2 to 3 tablespoons of the cheese mixture on the edge of each eggplant slice. Roll the eggplant slices around the cheese. Put the finished roulades back on the grill that has been turned to low. Grill until the cheese begins to melt and the eggplant is warmed through, being careful not to burn the eggplant, about 3 to 4 minutes. Remove the roulades from the grill to a serving platter. Top each eggplant roulade with a roasted red pepper strip. Garnish with chiffonade of arugula, a drizzle of olive oil and the balsamic reduction. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 4526,"Pat's Smoked Catfish 1 quart buttermilk 2 tablespoons hot sauce 4 large catfish fillets 2 teaspoons dried oregano 1 teaspoons dehydrated lemon peel 1 teaspoon kosher salt 1/2 teaspoon ground black pepper Olive oil 2/3 cup plain yogurt 2/3 cup sour cream 2 tablespoons orange juice 1 teaspoon cayenne pepper 1 clove garlic, finely chopped 1 tablespoon finely chopped green onion 1 tablespoon finely chopped parsley 1 tablespoon finely chopped dill Dash hot sauce Salt and freshly ground black pepper Instructions: Combine the buttermilk and hot sauce in a 13 by 9-inch casserole dish. Add catfish fillets and cover with plastic wrap and refrigerate for 1 hour. After 1 hour, remove the catfish from the refrigerator and pat dry with paper towels. Set up your grill for indirect heat at a medium-low temperature, about 275 degrees F. Mix together the oregano, lemon peel and salt, pepper, in a small bowl. Lightly coat the fish with olive oil and sprinkle the seasoning evenly over the catfish fillets. Put the catfish on the grill away from the hot coals. Smoke the catfish until it is fully cooked through and golden brown, about for 45 minutes. Remove the fish from the grill to a serving platter and serve with the Orange Dill Cream Sauce. Add all the ingredients to a serving bowl and serve with the smoked catfish. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 4527,"Maggie Mahoney's Turnips 15 pounds yellow turnips (rutabagas), peeled and cut into small pieces 3 large yellow onions, diced 1/2 pound butter (divided) 1 1/2 pounds bacon, chopped 1/2 cup table cream 3/4 cup maple syrup 1 teaspoon salt 1 teaspoon freshly ground pepper 2 cloves garlic, crushed 1 tablespoon sugar 4 strips bacon per baking dish Instructions: Place turnips into large stockpot with water, bring to a boil. Add sugar. Cook until tender. While turnips are cooking, saute onions in 3 tablespoons butter until translucent. Cook bacon in a saucepan until crisp, drain. Using a ricer, rice all the turnips into another pot. Add onions, bacon, the rest of the butter, cream, maple syrup, garlic, salt and pepper and stir just like mashed potatoes. Put in baking dish and then put 4 strips of bacon across top of dish. Bake for 1 hour at 300 degrees. Guide: When bacon on top is done, ready to serve. Can be frozen in dish for up to 3 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4528,"Cheesy Crunchy Noodle Casserole Kosher salt and freshly ground black pepper 8 ounces egg noodles 1 1/4 cups small-curd cottage cheese 1/2 cup sour cream 1 cup grated sharp Cheddar 1/2 cup sliced green onions, plus more for garnish 2 cups crushed potato chips Instructions: Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Cook the egg noodles until al dente as per the package directions. Drain and set aside. In a medium bowl, combine the cottage cheese and sour cream. Add plenty of freshly ground black pepper. Add the noodles and stir. Add the Cheddar and green onions, then stir. Add the contents of the bowl to a 9-by-13-inch baking dish and bake for 15 minutes. Remove and top with the potato chips. Return to the oven and bake until golden, another 5 minutes. Garnish with green onions, then serve. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 4529,"Raspberry Ale 8 pounds American II Row Pale malt 1/2 pound 60L Crystal malt 1/2 pound Cara Pils malt 1/2 ounce wheat 2 teaspoon gypsum 1/2 ounce Willamette hops 1 ounce Fuggles hops, divided 1/2 ounce Kent Goldings hops 1 (4-ounce package) California liquid ale yeast 5 pounds frozen red raspberries Instructions: Measure out all grains using a scale. Run the grain through a mill to crack the husk and release the starch; a supplier can do this. In a 6 to 10 gallon boiling pot, with screen in bottom, also known as a false bottom, add the gypsum to 2 1/2 gallons of water preheated to 168 degrees F. Pour crushed grains and wheat into the water and stir until mixed thoroughly. Cover the pot and let stand for about one hour periodically checking the to be sure it stays between 146 to 152 degrees F. Have available another 6 to 10 gallon pot of water heated to 180 to 190 degrees F also on the stove, about 7 gallons worth. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Gewrztraminer]" 4530,"My Marinara Sauce 1 medium to large onion, diced 3 garlic cloves, minced 1 red bell pepper, diced 4 tablespoons olive oil 1 (4-ounce) can mushroom pieces, drained 1 (24-ounce) can whole tomatoes, chopped, juice reserved 1 pound fresh tomatoes, diced 1 (4-ounce) can ripe olives, diced 1 (6-ounce) can tomato paste 2 teaspoons sugar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 2 bay leaves Instructions: Saute the onion, garlic and the red bell pepper in the oil in a large pot for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all ingredients. Add the olives, the stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano and basil over the mixture, and place the bay leaves in the pot. Mix well. Bring the mixture to a boil, lower to simmer, cover and cook about 2 hours. Remove the bay leaves before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 4531,"Berries with Almond Cream and Amaretti 2 pints strawberries, hulled and halved 2 ounces orange-flavored liqueur (recommended: Grand Marnier) 3 tablespoons sugar 1 cup whipping cream 1 teaspoon almond extract 12 amaretti cookies, unwrapped and lightly crushed Instructions: In a medium bowl add the berries and douse with the liqueur. Sprinkle with 1 tablespoon of sugar and let the berries macerate to get their juices flowing. In a large bowl, add the cream, 2 tablespoons of the remaining sugar and almond extract. Beat the cream with a whisk or electric beater until the cream forms peaks. Serve the berries in dessert dishes topped with whipped cream and crushed amaretti cookies. ","[Chardonnay, Moscato, Prosecco, Sparkling Shiraz]" 4532,"Banana Pudding 1 stick (8 tablespoons) unsalted butter, at room temperature 3/4 cup granulated sugar
  1 large egg, at room temperature
  2 tablespoons pure vanilla extract
  1 1/4 cups all-purpose flour
  3/4 teaspoon baking powder
  Pinch of fine salt 4 cups whole milk 1 cup granulated sugar
  1 tablespoon pure vanilla extract
  8 large egg yolks
  Pinch of kosher salt
  1/2 cup plus 2 tablespoons cornstarch
  1 cup heavy cream
  1/2 cup confectioners' sugar
  8 large ripe bananas, cut into 1/2-inch rounds
  Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. For the cookies: Using a stand mixer, cream the butter and sugar on medium speed until fluffy, about 2 minutes. Add the egg and vanilla and mix until smooth, about 2 minutes. In a separate bowl, combine the flour, baking powder and salt. Add the dry mixture to the butter mixture. Reduce the mixer speed to low and mix until just combined, about 30 seconds. At this point if the dough feels warm, refrigerate it until chilled, about 15 minutes. When the dough feels cool to the touch, scoop out teaspoon-size balls and drop them on the prepared baking sheets. The dough should yield 4 dozen balls. Bake until golden, 12 to 15 minutes. Let cool. For the pudding: While the cookies are baking, warm 3 1/2 cups of the milk, granulated sugar and vanilla in a medium saucepan over medium heat until the sugar is dissolved, about 5 minutes. In a medium bowl, whisk together the egg yolks, salt and remaining 1/2 cup milk. Then whisk in the cornstarch. Slowly pour the milk mixture into the egg-cornstarch mixture, whisking constantly. When fully combined, add the mixture back to the saucepan and bring to a simmer over medium heat, stirring constantly. Cook, stirring often, until thickened to a pudding-like consistency, 10 to 15 minutes. Remove from the heat and evenly spread in a 13-by-9-inch baking dish. Cover with plastic wrap, pressing it directly on the pudding to prevent a skin from forming, and chill in the freezer for 30 minutes. While the pastry cream is chilling, combine the cream and confectioners' sugar in the stand mixer. Whip on medium speed until thick and fluffy, 5 to 8 minutes. Fold the pudding into the whipped cream, adding 1/3 cup at a time. To assemble the pudding: Reserve 3 cookies for the topping. Line the 9-by-13-inch baking dish with a layer of cookies, add a layer of bananas and half the pudding mixture; repeat. You should have 2 layers. Crush the reserved cookies in a resealable bag and sprinkle on top. Cover with plastic wrap and refrigerate until very cold, 2 to 3 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 4533,"Awesome Roasted Tomatoes 6 Roma tomatoes, halved 1/4 cup olive oil
  2 cloves garlic, finely chopped
  3/4 teaspoon kosher salt
  1/2 teaspoon freshly ground black pepper
  1/4 teaspoon red pepper flakes
  Fresh basil leaves, for garnish
  Fresh oregano leaves, for garnish
  1/4 cup fresh basil leaves 1/4 cup extra-virgin olive oil
  2 tablespoons fresh oregano leaves and tender stems
  1 tablespoon capers
  Juice of 1 lemon
  Kosher salt and freshly ground black pepper
  Instructions: For the tomatoes: Preheat the oven to 400 degrees F. Place the tomato halves in a bowl. Drizzle with the olive oil, add the garlic, salt, black pepper and red pepper flakes and toss to coat. Arrange them on a baking sheet cut-side up and roast for 30 minutes. For the herb drizzle: Meanwhile, add the basil, olive oil, oregano, capers, lemon juice and some salt and pepper to the bowl of a food processor and blend until smooth and pourable. Taste and adjust the seasoning if needed. Arrange the roasted tomatoes on a platter and top with some of the herb drizzle. Garnish with fresh basil and oregano leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 4534,"Arroz con Pollo 3 bone-in, skin-on chicken thighs 3 tablespoons olive oil Kosher salt and freshly ground black pepper 1 cup long-grain rice 1/4 cup finely chopped onion 1 tablespoon minced garlic One 8-ounce can tomato sauce 1/2 teaspoon ground cumin 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1 chicken bouillon cube Instructions: Preheat the oven to 400 degrees F. Put the chicken in an ovensafe baking dish. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Use tongs to turn the chicken and evenly coat. Bake for 15 minutes until browned but not cooked all the way through (it will finish cooking with the rice). Meanwhile, add the remaining tablespoon olive oil to a large saucepan over medium-high heat. Add the rice and stir to coat. Toast the rice, stirring occasionally, until it is lightly golden, about 2 minutes. Stir in the onion and garlic and continue cooking until the rice is just lightly browned and the vegetables are starting to soften, about 2 minutes more. Make sure the garlic does not brown. Add the tomato sauce, cumin, garlic powder, onion powder, bouillon and 3 cups water. Stir to combine. Bring to a gentle boil, then reduce to a simmer and add the chicken to the rice in an even layer, skin-side up and not overlapping. Cover and cook until the rice is tender and the chicken is cooked through, about 20 minutes.
  ","[Chardonnay, Rioja, Tempranillo, Garnacha]" 4535,"Pork Burgers With Bacon Marmalade 4 slices bacon, chopped 1 large onion, chopped 1 teaspoon hot sauce, plus more to taste 1 teaspoon sugar 1/2 teaspoon red wine vinegar, plus more for drizzling Kosher salt and freshly ground pepper 1 1/4 pounds ground pork 2 teaspoons extra-virgin olive oil, plus more for drizzling 4 slices Swiss cheese 4 hamburger buns, split and toasted 1 romaine lettuce heart, thinly sliced 2 medium tomatoes (1 sliced, 1 chopped) Instructions: Make the bacon marmalade: Cook the bacon in a large nonstick skillet over medium-high heat until almost crisp, 5 minutes. Pour out half of the drippings, add the onion to the skillet and cook, stirring, until the onion browns, 10 more minutes (add a splash of water if the onion sticks). Stir in the hot sauce, sugar, vinegar, and salt and pepper to taste. Form the pork into four 4-inch-wide patties; season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat, then add the patties and cook 4 to 5 minutes per side, topping each with a slice of cheese about 3 minutes before they're done. Spread the bacon marmalade on the bun bottoms and top each with some lettuce, a patty, a tomato slice and a bun top. Drizzle the remaining lettuce and the chopped tomato with olive oil and vinegar, and season with salt and pepper; toss. Serve with the burgers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 4536,"Star Anise Ice Cream 2 cups milk 1 quart heavy cream 1/4 cup whole star anise pods, toasted and cracked 1 vanilla bean, split 8 egg yolks 1 1/2 cups sugar Pinch salt Instructions: In a heavy saucepan, bring the milk, heavy cream, star anise, and vanilla bean to a simmer for a few minutes. Turn off, and allow to steep for 10 minutes. Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar. Temper hot liquid into egg mixture. Return all back into saucepan. Over low heat stirring all the while until mixture starts to thicken, strain through chinois. Chill immediately over ice bath. Churn in a standard ice cream machine. ","[Riesling, Gewrztraminer, Pinot Gris, Moscato]" 4537,"Mum's Everyday Red Lentils 1 cup masoor dal red lentils, picked through for stones 2 cups water 1 onion, diced 4 cloves garlic, thinly sliced One 1/2-inch piece ginger, peeled and minced 2 medium tomatoes, diced 1 serrano cl, sliced in 1/2, optional 1/2 teaspoon cumin seeds 1/2 teaspoon black mustard seeds Generous 1/2 teaspoon turmeric powder 1/2 teaspoon paprika or bafaat powder 1 tablespoon vegetable oil Handful chopped fresh cilantro leaves Instructions: Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside.
  In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, cl, if using, and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes.
  Whisk the lentils, releasing its natural starch, and mash some them so the mixture becomes thick. Add salt, to taste.
  Tempering oil (bagaar): In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Have all the ingredients ready because this will move very fast!
  In a small skillet, over a medium-high flame, warm 1 tablespoon vegetable oil. Once the oil is shimmering, add seeds and immediately cover so you don't get covered in spluttering oil and seeds! Add the spices. They should sizzle and bubble a little - that's the blooming and it's exactly what you want. Don't let them burn. The mixture should bloom for about 30 seconds, no more.
  Pour the oil mixture into the lentils, standing back so you don't get hurt when the mixture splutters again. Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro. ","[Syrah, Tempranillo, Barbera, Grenache]" 4538,"Cornell BBQ Chicken 2 cups vinegar 1 cup oil 1 egg 3 tablespoons salt 1 tablespoon poultry seasoning Pepper 6 to 8 chicken breasts Instructions: Put all ingredients (accept chicken) into a blender and blend until smooth. Place chicken in an airtight container. Pour mixture over chicken and marinate for at least 1 to 2 hours (I allow mine to marinade overnight in the refrigerator). Remove chicken from marinade and cook over grill until done. Bring marinade to a boil and use to baste the chicken while cooking. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 4539,"Corn on the Cob with Spicy Aioli 6 ears corn, husks and silks removed 1 1/2 tablespoons grapeseed oil 1/2 cup melted butter 1 teaspoon fresh minced garlic 1 teaspoon chopped rosemary leaves 1 cup grated Parmesan 1 teaspoon chopped sage leaves Salt and freshly ground black pepper Spicy Aioli, recipe follows 2 cloves minced garlic 2 teaspoons stone-ground mustard *3 whole egg yolks 2 tablespoons fresh lemon juice 2 tablespoons blackening spice 1 cup grapeseed oil Salt and freshly ground black pepper Hot sauce, optional (recommended: Tabasco) Instructions: Soak the corn after shucking in cold water for 1 hour. Bring a large pot of water to a boil over medium heat. Add the corn on the cob and cook for about 10 minutes. Remove from the water and allow to drain and cool. In a large bowl mix together the oil, melted butter, garlic, rosemary, Parmesan, sage and salt and pepper, to taste. Toss the cooked corn into the oil mixture and coat evenly. Refrigerate for about 20 minutes. Preheat the outdoor grill to medium. About 10 minutes from dinner time, put the marinated corn on the heated grill and cook, while turning, for about 10 minutes. Transfer to a serving platter and serve with the Spicy Aioli. In a blender add all ingredients except the oil, salt and pepper and hot sauce. Blend for about 2 minutes. With the blender running, slowly begin to add the grapeseed oil, stopping occasionally to scrape the sides of the blender and to check the thickness of the aioli. Continue to blend until all of the oil is incorporated. If the aioli becomes too thick, add a little water to thin. Adjust the seasoning with salt, pepper and hot sauce, to taste, if using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 4540,"(Web Exclusive) Round 2 Recipe: Pork Pot Stickers 1 cup leftover Hawaiian Pulled Pork, recipe follows, finely chopped 2 cloves garlic, chopped 1 pinch kosher salt 1 pinch freshly ground black pepper 1 scallion, thinly sliced 2 tablespoons chopped fresh cilantro leaves 12 small round wonton wrappers 2 tablespoons vegetable oil Soy sauce or Sweet and Sour Sauce, recipe follows, for dipping 1 packet teriyaki marinade (recommended: McCormick Grill Mates) 1 tablespoon paprika 1 teaspoon fresh ground pepper 3 1/2 pounds pork shoulder 1/2 cup chicken broth 1/2 cup brown sugar 1/4 cup soy sauce 1 cup chili sauce 1 (6-ounce) can pineapple juice 1 medium onion, chopped 2 carrots, chopped 8 hamburger rolls 2 tablespoon canola oil 1 tablespoon ginger, chopped 2 teaspoons garlic, chopped 1/2 cup apple cider vinegar 1/4 cup brown sugar 1/2 (20-ounce) can pineapple chunks, juice reserved 1 tablespoon cornstarch, mixed with 1 tablespoon water 1 red pepper, cut into 1-inch pieces 1 lb boneless skinless chicken boneless thighs about four thighs Kosher salt and freshly ground black pepper 8 bamboo skewers, soaked in water for 30 minutes Instructions: Combine the pork, garlic, salt, pepper, scallion, and half the cilantro in a small bowl. Mix ingredients together until well combined. Working in batches of 4, lay the wonton wrappers on a clean surface. Spoon about 1 tablespoon of filling in the center of the wrappers. Brush the sides of each wrapper with a little water. Fold the opposite sides together to make a half circle and smooth out any air bubbles. Crimp the sides together to seal. Place on a plate and cover with a damp towel until ready to cook. Heat vegetable oil in a large skillet over medium-high heat. Add pot stickers and cook for about 3 minutes per side, allowing each side to turn golden brown and crispy. Transfer to a serving platter. Garnish with remaining cilantro and serve with soy sauce, for dipping, or even the leftover sweet and sour sauce from the Sweet and Sour Chicken Skewers. For the pulled pork: In small bowl, combine teriyaki mix, paprika and pepper. Coat the pork the with rub mixture, patting until all rub is used. Set aside. In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside. Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping.
  For the sauce: In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside. Put the vinegar, sugar, reserved pineapple juice and cornstarch slurry into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until the sauce thickens, about 8 minutes. Remove from heat and set aside. Reserve half of the sauce in a small serving bowl to be used as a dipping sauce alongside the skewers. Quarter the red pepper and remove the core and seeds. Slice each quarter into 6 pieces. Cut each chicken thigh into 6 pieces. Preheat a grill pan or an outdoor grill to medium heat. On each of the 8 skewers, place 1 chunk of pineapple, then a piece of chicken thigh, followed by a piece of red pepper. Repeat with another piece of pineapple then chicken, then red pepper. Season skewers with salt and pepper, to taste. Grill the skewers on oiled grill, cooking for 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill and additional 2 minutes per side. Remove to a serving dish and serve with the reserved sweet and sour sauce, for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4541,"Spicy Pork Chops with Black Beans 4 bone-in pork chops (1/2 inch thick; about 5 ounces each) Kosher salt and freshly ground pepper 1/4 cup plus 2 tablespoons medium-hot red enchilada sauce 1/2 teaspoon chipotle cl powder 2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for the pan 1 small red onion (1/2 thinly sliced, 1/2 chopped) 2 tablespoons fresh lime juice 1/2 cup roughly chopped fresh cilantro leaves, plus 2 teaspoons minced stems 1 15-ounce can black beans, not drained 8 small corn tortillas 1 avocado, sliced Instructions: Preheat a large grill pan or grill over medium-high heat. Rub the pork chops with 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add 1/4 cup enchilada sauce, the cl powder and 2 teaspoons olive oil. Rub all over the pork and set aside at room temperature. Toss the sliced red onion with the lime juice and a pinch of salt in a medium bowl; set aside. Heat the remaining 5 teaspoons olive oil in a saucepan over medium heat. Add the chopped red onion and cook, stirring, until softened, 3 to 4 minutes. Add the cilantro stems and remaining 2 tablespoons enchilada sauce and cook, stirring, until mostly dry, 2 minutes. Add the beans and their liquid along with 1/2 cup water; bring to a simmer. Mash about one-third of the beans against the side of the pan with a spoon. Cook until the sauce coats the beans, 10 minutes; season with salt and pepper. Meanwhile, lightly char the tortillas on the grill pan, about 1 minute per side. Stack and wrap in a kitchen towel to keep warm. Lightly oil the grill pan. Grill the pork chops until marked and cooked through, about 2 minutes per side. Divide the pork chops, beans, tortillas and avocado among plates. Season the avocado with salt and pepper. Toss the cilantro leaves with the sliced red onion, then add to the plates. ","[Syrah, Tempranillo, Garnacha, Barbera]" 4542,"Yia Yia Chicken Avgolemono Soup 5 ribs celery, cut in half lengthwise 3 medium carrots, cut in half lengthwise 2 medium onions, quartered 3 teaspoons salt 2 teaspoons freshly ground black pepper 1 small chicken (between 3 and 4 pounds), halved 1 1/2 cups long grain rice, such as Uncle Ben's 10 egg whites 2 egg yolks 5 lemons, squeezed 1 teaspoon cornstarch Instructions: In a large stock pot, bring 10 cups water, celery, carrots, onions, chicken, 1 teaspoon salt, and 1 teaspoon pepper to a boil. Lower the heat to medium-high and simmer until the vegetables are soft and the chicken is cooked, 45 minutes to an hour. Strain the vegetables and chicken, making sure to reserve all liquids. Put back all the original liquids into the stock pot, plus 3 more cups water and the rice. Bring to a boil, and then lower the heat to medium. Meanwhile, remove the meat from the chicken, shred and put to the side. Put the vegetables in a blender and puree, and put to the side. Put the egg whites in the blender and beat on high for 2 minutes. Add the yolks, lemon juice and cornstarch. When the rice is almost completely cooked, add the veggie puree, shredded chicken and the remaining salt and pepper. Take off the heat. Temper the egg mixture by adding about 1 cup hot soup to the blender while blending on low, making sure not to scramble the eggs! Slowly add the egg mixture to the pot, stirring constantly. Taste for salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 4543,"Steak Milanesa Torta 1/4 cup canola oil Four 8-ounce top-round steaks, pounded to about 1/4-inch thick Kosher salt and freshly ground black pepper 1 cup all-purpose flour 3 eggs 1 cup panko breadcrumbs 1/2 cup sour cream Zest of 1 lime (1 teaspoon) Juice of 1 lime (about 2 tablespoons) 4 crusty hoagie rolls 2 cups iceberg lettuce, shredded 1 cup Roasted Salsa, recipe follows 1/4 cup jarred sliced jalapenos, such as Vlasic 2 avocados, peeled and thinly sliced 4 tablespoons extra-virgin olive oil 4 slicing tomatoes, quartered (about 3 pounds) 2 cloves garlic 1 jalapeno 1 white onion, quartered Kosher salt and freshly ground pepper 1/4 cup packed fresh cilantro leaves 3 tablespoons white distilled vinegar 1/2 teaspoon sugar Juice of 2 limes Instructions: Heat the canola oil in a large skillet.
  Sprinkle the steaks with salt and pepper. Add the flour to a shallow bowl. In another shallow bowl, lightly beat the eggs. In another shallow bowl, add the panko. Lightly coat both sides of the steaks in the flour, then egg, then panko.
  Pan fry 2 steaks at a time until golden brown on both sides, about 3 minutes per side. Remove the steak from the skillet and onto a paper-towel-lined-plate. Repeat with the remaining 2 steaks. Sprinkle the fried steaks with salt. In a small bowl, add the sour cream, lime zest, lime juice and sprinkle with salt and pepper.
  Cut the rolls in half lengthwise and spread one side with the sour cream mixture. Lay the steaks on each roll and top with the lettuce, Roasted Salsa, jalapenos and avocados. Blast Spanish radio station and enjoy. Position a rack on the top of the oven and preheat to 400 degrees F. In a large bowl, combine 3 tablespoons of the olive oil, the tomatoes, garlic, jalapeno, onions and sprinkle with salt and pepper. Place the vegetables on a baking sheet and roast until soft, 20 to 25 minutes. Add the roasted vegetables to a food processor with the remaining 1 tablespoon olive oil, the cilantro, vinegar, sugar and lime juice. Pulse until chunky. Sprinkle with salt and pepper. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Tempranillo]" 4544,"Cubano 2 tablespoons mayonnaise 2 tablespoons Dijon mustard 1 large wide loaf French bread (not baguette), halved lengthwise and quartered into 8 small slices 8 slices Swiss cheese 4 to 6 slices deli-style ham 5 to 6 ounces thinly sliced pork (roast, chop or pulled) Quick Garlic Pickles, recipe follows 4 tablespoons butter, softened 1 large cucumber, peeled and sliced thinly 1/4 cup white vinegar 3 tablespoons chopped onion 1 tablespoon salt 1 tablespoon sugar 1 teaspoon red pepper flakes 3 cloves garlic, minced Instructions: Mix the mayonnaise and mustard in a small bowl and spread evenly on the inside of the bread slices. Layer on half of the cheese, the ham, pork, Quick Garlic Pickles and the remaining cheese. Cover with another slice of bread and butter the outside (top and bottom) of the sandwich. Heat a cast-iron skillet to medium-high heat and place the sandwiches in the pan. Top with a second cast-iron skillet to weigh the sandwiches down. After 2 minutes, turn down the heat to medium low, flip the sandwiches and weigh down again with the second skillet. Check the sandwiches after 1 more minute, and remove when golden brown and the cheese has melted. Ingredients and Directions Place the cucumber slices in a medium bowl. Heat 3/4 cup water in a small saucepan with the vinegar, onions, salt, sugar, red pepper flakes and garlic, and bring to a boil over medium-high heat. Boil 1 to 2 minutes, stirring. Remove from the heat and pour over the cucumbers and stir to coat the slices well. Place in the refrigerator for at least 15 minutes and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 4545,"Whole Baked Red Snapper 1 (3 to 4 pound) red snapper or 2 (1 1/2 to 2 pound), gutted, gills removed and scales left on 2 tablespoons olive oil Salt and pepper Extra virgin olive oil and lemon wedges, for garnish Instructions: Preheat oven to 400 degrees F. Rub the fish with olive oil and place it in an oiled oval pan, gratin dish, or sheet pan. Bake for about 15 minutes per inch of thickness at the thickest part of the fish. Check for doneness by carefully sliding a paring knife into the back at the thickest part, gently lifting the top fillet, and peeking inside to make sure the fish pulls away from the bone and the flesh is opaque (but still moist) rather than translucent and raw. Season with salt, pepper, olive oil and lemon.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 4546,"Deviled Dungeness Crab with Wild Rice and Orzo Pilaf 2 ounces clarified butter 2 ounces shallots, diced 2 ounces celery, diced 2 ounces flour 3 1/2 cups whole milk, scalded with 1 bay leaf 1/4 cup chopped green onions 3 tablespoons chopped parsley 1 teaspoon Worcestershire sauce Pinch cayenne pepper 1 teaspoon lemon pepper 2 teaspoon salt 1 teaspoon dry mustard 1/2 cup cooked wild rice, recipe follows 1/4 cup cooked orzo, recipe follows 1 teaspoon olive oil 2 tablespoon lemon pepper 2 whole Dungeness crabs, cooked in the shells, meat picked and shells reserved Butter 3 tablespoons Sherry Bread crumbs Grated parmesan 1/2 cup wild rice 1/4 cup diced shallots 1 ounce olive oil 4 cups chicken stock 1/4 cup orzo 1 tablespoon rock salt 3 cups water Instructions: For the sauce:
  Place clarified butter in a saucepan and add shallots and celery. Cook until soft. Add flour and cook until mixture reaches an amber color. Add hot milk and mix with a wire whisk to a smooth sauce. Add remaining ingredients to the sauce and cook for 10 minutes. For the Rice and Orzo:
  Combine rice and orzo. Add olive oil and lemon pepper. Mix well and put into the bottom of the crab shells. Preheat the broiler. For the crab:
  Saute crab meat in butter. Add Sherry until heated. Add the sauce to the crabmeat and mix well. Place the mixture on top of the rice and top with bread crumbs, butter, and Parmesan. Place under the broiler until golden brown. Serve with the sauce. For the wild rice:
  Wash the rice in cold water and strain. Lightly saute shallots in olive oil until transparent. Add wild rice and chicken stock. Bring to a boil and then turn down to a slow simmer and cover. Cook for 1 hour and 15 minutes until moisture is totally evaporated. Cool down in refrigerator. Bring salted water to a rolling boil. Add orzo and cook for 8 minutes. Strain orzo and cool down in ice water. When cool, strain and place in refrigerator. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 4547,"Spicy Miso Buttercup Squash 1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges 1/4 cup extra-virgin olive oil
2 tablespoons sesame seeds
Kosher salt and freshly ground black pepper
1/4 cup white miso
2 tablespoons sriracha
1 tablespoon honey
1 large scallion, thinly sliced
Instructions: Position an oven rack in the center of the oven and preheat to 425 degrees F. Toss the squash with the oil, sesame seeds, 1 teaspoon salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is just tender and beginning to brown on the edges, about 30 minutes.
Meanwhile, whisk together the miso, sriracha, honey and 1/4 cup water in a measuring cup.
Remove the squash from the oven, drizzle with the miso mixture and toss to coat. Continue to roast until the squash is tender and browned all over and the miso mixture is beginning to caramelize, about 10 minutes. Top with the scallions. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 4548,"Pitti Boop Sandwich 2-(18 inch) loaves Italian bread 1/2 cup Sunday Gravy 1 cup pieces of various meats from Sunday Gravy (sausage, meatballs, braciole) Instructions: Split the Italian loaf in half lengthwise leaving one side hinged. Remove some of the inner crumb. Spoon or pour the gravy over both sides of the open loaves and layer the meats on each loaf. Add salt and pepper to taste. Fold the 2 halves of the loaves together and cut into 6-inch slices. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 4549,"How to Make Harissa | Harissa 10 dried New Mexico chiles (2 ounces), stems removed 8 dried guajillo chiles (1 1/2 ounces), stems removed 1/2 teaspoon whole coriander seeds 1/2 teaspoon whole cumin seeds 1/4 cup vegetable oil 1 tablespoon kosher salt 6 cloves garlic, roughly chopped Juice of 1 lemon (about 2 tablespoons) Freshly ground black pepper Instructions: If you want spicy harissa, include the chiles' seeds; if not, slit them open to remove and discard the seeds. Tear the chiles into large pieces and place them in a medium bowl. Carefully pour 4 cups boiling water over chiles and set aside until softened, about 20 minutes. Meanwhile, place the coriander and cumin seeds in a small skillet and cook over medium heat, swirling the pan often, until the spices are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices into a blender, add the oil, salt, garlic and lemon juice, and puree until smooth. Drain the chiles, reserving 1 cup of the soaking liquid (discard remaining liquid). Add the chiles and reserved liquid to the blender and puree on high until very smooth, about 2 minutes. Season the harissa with pepper and transfer to an airtight container. Refrigerate for up to 2 weeks. ","[Syrah, Tempranillo, Garnacha, Barbera]" 4550,"Sophia Loren's Chicken Cacciatora 3 tablespoons extra virgin olive oil 1, 3 to 3 1/2 pound chicken, cut into 8 serving pieces (2 wings, 2 legs, 2 thighs, and each breast cut in half crosswise) 1 medium onion, peeled, halved, and thinly sliced 1 large red pepper, sliced into 1/2-inch strips 1/2 cup dry white wine 3/4 teaspoon salt Big pinch hot red pepper flakes 2 cups canned plum tomatoes, well drained and coarsely chopped 1/3 cup torn basil leaves Instructions: In a 10 to 12 inch saute pan with cover, heat the oil over medium high heat, and when it is hot, brown the chicken on the skin side first, then the underside. Do not crowd the pan. Brown the chicken in batches if necessary, setting aside the browned chicken on a plate until the rest is done. When the first few pieces of chicken are almost browned and still in the pan, add the onion red pepper, saute until tender. Arrange all the browned chicken in the pan, skin side up, and add the white wine. Season with salt and hot pepper flakes, then let the wine cook until it has almost entirely evaporated, just a couple of minutes. While it is reducing, turn the chicken in the liquid once or twice, but leave it skin side up at the end. Add the tomatoes. Cover the pan, lower the heat, and let cook at a gentle simmer, without turning, for about 30 minutes, or until the chicken is done. Remove the chicken to a serving platter, add the basil to the pan and increase the heat to high, letting the sauce reduce for about 2 minutes. In the end, the sauce will be creamy pink. Pour the sauce over the chicken or use it to dress pasta (reserving some for the chicken) and serve immediately. ","[Barolo, Barbaresco, Chianti, Rioja]" 4551,"Grilled Chicken Salad With Parmesan Breadcrumbs 1 plum tomato, halved 4 sun-dried tomatoes packed in oil, plus 2 tablespoons oil from the jar 2 tablespoons red wine vinegar 1 clove garlic 1/2 teaspoon dried oregano 1 bunch fresh basil, torn 1/3 cup grated parmesan Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
2 skinless, boneless chicken breasts (about 1 pound) 3 tablespoons extra-virgin olive oil 1 cup breadcrumbs 2 tablespoons chopped fresh parsley 8 cups Italian-blend salad greens or baby arugula 8 ounces bocconcini (small mozzarella balls), quartered Instructions: Preheat a grill to high. Puree the plum tomato, sun-dried tomatoes, vinegar, garlic, oregano, a few basil leaves and 2 tablespoons parmesan in a blender, drizzling in the sun-dried tomato oil until smooth. Add 2 to 3 tablespoons water, if needed; season with salt and pepper.
Halve the chicken breasts horizontally to make four 1/4-inch-thick cutlets. Brush with 1 tablespoon olive oil and season with salt and pepper. Grill the chicken until marked on the bottom, about 4 minutes, then turn and grill until cooked through, about 3 more minutes. Transfer to a cutting board. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the breadcrumbs, season with salt and pepper and cook, stirring occasionally, until golden, about 2 minutes. Add the remaining 3 tablespoons plus 1 teaspoon parmesan and the parsley and cook until toasted, about 1 more minute. Toss the salad greens and remaining basil in a large bowl. Cut the chicken into pieces and add to the greens along with the mozzarella. Toss with the dressing, then sprinkle with the breadcrumb mixture.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 4552,"No-Bake PB&J Sandwich Cheesecake Nonstick cooking spray 1 pound peanut butter cookies
6 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
One 1/4-ounce package unflavored powdered gelatin 1 pound cream cheese, at room temperature
1 cup confectioners' sugar, sifted
1/2 cup peanut butter powder, sifted
1/2 cup sour cream, at room temperature
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
One 1/4-ounce package unflavored powdered gelatin One 3-ounce box strawberry gelatin
1 cup strawberry jelly
Instructions: For the crust: Spray the inside of a 9-inch springform pan that is at least 2 1/2 inches tall evenly with nonstick cooking spray. Put half of the cookies and 1/4 teaspoon of the salt into a food processor and process until the cookies are broken down to fine crumbs. Add 3 tablespoons of the melted butter and pulse until just combined and the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared springform pan, then freeze while you make the cheesecake mixture.
For the peanut butter cheesecake: Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
Beat the cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, peanut butter powder, sour cream, lemon juice, vanilla and salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour the cream cheese-gelatin mixture into the springform pan and smooth out the top. Tap the pan a few times on a flat tabletop to release any air bubbles in the cheesecake. Cover with plastic wrap and refrigerate while you make the strawberry jelly.
For the strawberry jelly: Pour 1 1/2 cups water a medium saucepan and sprinkle the gelatin over top. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the strawberry jelly and bring to a simmer over medium heat. Cook, whisking occasionally, just until the gelatin and jelly dissolve, 1 to 2 minutes. Sprinkle in the strawberry gelatin powder top whisk until dissolved.
Pour the gelatin mixture into a large bowl and use a spoon to scoop away any bubbles on the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes.
Pour the thickened gelatin mixture over the cheesecake. Refrigerate until the gelatin is almost completely set, about 20 minutes.
Meanwhile, put the remaining 8 ounces cookies and 1/4 teaspoon salt into a food processor and process until the cookies are broken down to fine crumbs. Add the remaining 3 tablespoons melted butter and pulse until just combined and the mixture resembles wet sand.
Sprinkle the crumb mixture evenly over the top of the gelatin and gently press it into a smooth layer. Refrigerate until firm, at least 4 hours and up to overnight. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4553,"Cranberry Almond Crumble 1 tablespoon butter 4 Anjou or Bosc pears, peeled and small diced 1 1/2 cups granulated sugar 3 whole cloves 1 teaspoon fresh lemon juice 1 tablespoon golden syrup, such as Lyle's Golden Syrup 1 tablespoon fresh orange zest 24 ounces fresh cranberries (pre-bagged) 3/4 cup all-purpose flour 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1 teaspoons ground (dried) ginger 1 teaspoon kosher salt 1 stick (8 tablespoons) unsalted butter, cubed 1 cup slivered almonds, toasted 1 lemon, for zesting on top Vanilla ice cream, for serving Orange Garnish, recipe follows, optional 8 oranges 2 cups granulated sugar Pinch turmeric Instructions: Make the filling: Heat the butter in medium saute pan. Add the pears and saute until slightly tender and juicy, 3 to 5 minutes. Add 1/2 cup sugar and the cloves. Toss and remove from the heat to cool. Combine the remaining 1 cup sugar, the lemon juice, syrup and orange zest and mix. Add the cranberries and toss to coat the fruit. Heat a medium saute pan and add the cranberry mixture. Saute quickly, 3 to 5 minutes. Combine the pear and cranberry mixtures in a bowl and set aside to cool. Make the topping: In a medium bowl, combine the flour, sugar, cinnamon, ginger and salt. Mix to blend. Work the butter in with your fingers until the mixture is coarse and somewhat moist. The butter should not be fully integrated but there should not be any large chunks either. At the last minute, gently blend in the almonds. Assemble the crumble: Arrange the fruit in the baking dish and spread the topping evenly over the fruit. Place the dish in the center of the oven and bake for 30 to 35 minutes. The fruit should be tender and yielding when pierced with the tip of a knife. Allow to cool slightly before serving. Grate a little zest from the lemon on top of the crumble. Serve with scoops of vanilla ice cream topped with Orange Garnish if desired. Bring 2 small pots of water to a boil. Using a small knife, peel one single piece of skin from around the \equator\ (center) of each orange. Trim any thick pith off the inside of each peel, taking care they stay in one piece. Drop the zests into the first pot and boil for 1 minute. Strain and drop them into the second pot. Cook for 1 minute, strain and set them aside. In a third small pot, bring the sugar, 2 cups water and turmeric to a boil. Submerge the orange zests and cook over high heat until the liquid boils. Reduce to a simmer and cook until the zests are tender, 15 to 20 minutes. Remove the zests to a baking sheet and allow them to cool flat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 4554,"Chocolate Whoopie Pies with Fresh Strawberries and Bruleed Marshmallows 1 stick butter, softened 1 1/2 cups light brown sugar 1 egg 1 teaspoon vanilla extract 2 cups all-purpose flour 3/4 cup Dutch process cocoa powder 1 teaspoon baking soda 1 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 cup milk 1/2 cup sour cream 25 strawberries, hulled and sliced 2 tablespoons granulated sugar 1 bag large marshmallows Instructions: Preheat the oven to 425 degrees F. Line 2 baking sheets with silicon mats or parchment paper and set aside. For the cookies: Beat the butter and sugar with a hand mixer until light and fluffy. Add the egg and vanilla until just incorporated. Scrape down the sides of the bowl. In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt and baking powder. In a third bowl, combine the milk and sour cream. Add half of the milk mixture to butter mixture while mixing on low speed. Then add half of the flour mixture and mix until incorporated. Repeat the process. With a measured scoop, portion out the batter into small rounds on the prepared baking sheets, spaced at least an inch apart. You can make the cookies whatever size you like; I like mine a bit big so I use a 4-ounce ice cream scoop. Bake until the tops lightly spring back when touched, 8 to 10 minutes. Remove from the oven and allow to cool completely. For the filling: Add the sliced strawberries to a bowl and sprinkle with the granulated sugar and let sit for 15 minutes. Preheat the oven to a broil and set a rack 6 inches from the broiler. When the cookies are cooled, place them round-side down and then top half of them with sliced strawberries. Press 3 marshmallows together using the palm of your hand, until mostly flattened, and then place them on the other half of the cookies. Place the marshmallow-covered cookies back on the baking sheets and place under the broiler to let the marshmallows char and soften until lightly golden on top, 1 to 4 minutes. Keep an eye on them as they can burn quickly. For assembly: Top the strawberry side of the cookie with one of the marshmallow cookies, gently press together and then stand back and marvel at your creation. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 4555,"Salad Nicoise 6 very fresh eggs 6 to 8 red-skinned or yukon gold potatoes, of a uniform, medium size (2-inch diameter) 1/2 teaspoon salt 1 pound very fresh, crisp, young, string-less green beans 2 tablespoons salt 1 tablespoon finely minced shallots or scallions 1/3 cup dry white wine 1/3 cup cold water Salt and freshly ground black pepper 3 to 4 tablespoons excellent olive oil 1 large head Boston lettuce Oil and Lemon Dressing, recipe follows 3 to 4 ripe red tomatoes quartered through the stem or 12 to 16 ripe full-flavored cherry tomatoes halved through the stem 1 (2-ounce) can or bottle anchovy fillets packed in olive oil 1 (8-ounce) can oil-packed chunk white tuna, drained Fresh lemon juice 1 cup good mayonnaise 2 tablespoons capers (fine fat ones if possible) 1/2 cup small Italian or French black olives, pits in, and packed in brine Fresh parsley sprigs 1/2 lemon, zested and juiced (at least 1 tablespoon) 1/4 teaspoon salt Freshly ground black pepper 1/2 tablespoon Dijon mustard 1/2 tablespoon finely minced shallots or scallions 1/2 cup excellent olive oil Instructions: With a push pin, pierce the large ends of eggs to release the air bubble, which otherwise can expand during cooking, cracking the egg shell. Into a 3-quart sauce pan place the eggs. Pour in 2 1/2 quarts of cold water. Bring just to the rolling boil, remove from heat, cover the pan closely, and set the timer for 17 minutes. Transfer the eggs to a bowl of ice cubes and water, and let cool for 2 minutes (to shrink the egg body from the shell) while you bring the egg water back to the boil. Then transfer the eggs back into the boiling water and let boil for exactly 10 seconds (to expand the shell from the egg body). At once, and 1 by 1, tap an egg gently all over on a hard surface to crack the shell and starting at the large end, peel under a thin stream of cold water. Return it to the iced water, and continue with the rest. Let them chill a good 20 minutes in the iced water?rapid cooling helps prevent the dark line between yolk and white. Always store hard-boiled eggs in the refrigerator, submerged in ice water in an uncovered container, where they will keep perfectly 3 to 4 days. Scrub the potatoes under running water with a vegetable brush, and place in a steamer basket over a saucepan containing 2 inches of water. Bring to the boil, lower heat to moderate, cover closely, and steam about 20 minutes or until cooked through?be sure they are really cooked through, cut one in half and taste carefully. Peel while still hot, halve them, cut into slices 1/4-inch thick. In a 2-quart bowl, combine salt, shallots, wine, and water. Lift the potatoes gently into a the 2-quart bowl. Using a bulb baster, so as not to break the slices, baste the potatoes with the liquid. Taste for seasoning adding more salt, if needed, grinds of pepper, and several spoonfuls of the olive oil. Baste several times as the potatoes cool. In a large kettle, set over moderately high heat, bring 6 quarts of water to the boil. Wash and drain the green beans, then snap off both ends. Add 2 tablespoons of salt to the boiling water and drop the beans into the kettle. Cover the kettle for a moment, just until it boils again. Uncover at once and boil slowly (moderate bubbles) for 3 to 4 minutes. The beans are done when just cooked through?taste one to be sure?just tender with the slightest crunch. Drain immediately. At once return the beans to the kettle and run cold water into it to cool the beans rapidly, adding a tray or two of ice cubes if you have them. When chilled, in 5 minutes or so, drain again, dry in a clean towel, and refrigerate in a covered bowl until ready to assemble salad. Separate the lettuce leaves, wash, and spin dry. Shortly before serving so that all elements will remain at their freshest, toss the lettuce leaves in a large bowl with just enough dressing to coat them. Taste the potatoes, adding a little more seasoning if necessary. Halve the eggs. Toss the green beans with a spoonful of the dressing. Lightly salt the cut surfaces of the tomatoes and dribble over a little dressing. Open and drain the anchovies, separating them with a form. Drain the canned tuna, flake gently, and season with lemon juice and pepper. Arrange the largest lettuce leaves nicely around the sides of the serving bowl or platter, and make a bed of the remaining leaves in the center, where you will pile the potatoes. Place the egg yolks against the lower part of the potatoes, spoon a dollop of mayonnaise over each yolk, and decorate with crossed strips of anchovies and a sprinkling of capers. Divide the beans, tomatoes, and tuna into 6 portions, and place at strategic intervals around the potatoes. Survey the platter, scattering black olives and tucking parsley springs wherever needed. Serve as soon as possible. Grate the lemon peel into a screw-top jar, add the salt, several grinds of pepper, mustard, minced shallots, and 1 tablespoon lemon juice. Shake well to blend, then pour in the oil and shake vigorously again. Taste for seasoning, adding more lemon, salt and pepper if needed. Yield: about 2/3 cup ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 4556,"Towering Nacho Traybake 1 large sweet potato, peeled and diced 1 tablespoon extra-virgin olive oil Pinch flaky sea salt One 13-ounce can chipotle-flavored refried beans 2 tablespoons vegetable broth 1 tablespoon nutritional yeast flakes One 6-ounce bag lightly salted tortilla chips One 14-ounce can pinto beans, drained and rinsed 1 tablespoon chili jam or red pepper jelly 1 tablespoon chopped jarred sweet piquante peppers, drained 8 ounces cherry tomatoes, chopped small 1 tablespoon chopped jarred sliced pickled jalape?o, drained 2 avocados, chopped small 1 lime, juiced 1 scallion, finely chopped Small handful of chopped cilantro Flaky sea salt Freshly ground black pepper One 7-ounce carton plant-based crme fra?che 1 lime, zested and juiced 2 tablespoons sriracha 1 tablespoon jarred sliced pickled jalape?o, drained 1 tablespoon chopped jarred sweet piquante peppers, drained Handful of chopped cilantro Instructions: For the sweet potato cubes: Preheat the oven to 350 degrees F (180 degrees C). Place the sweet potato cubes on a sheet pan, drizzle with the extra-virgin olive oil, sprinkle with the sea salt, toss to coat and then bake for 15 minutes, until the cubes are soft in the middle and crisp on the outside. Whilst they bake prepare the other elements. For the refried beans: Add the refried beans to a medium bowl together with the vegetable broth and nutritional yeast flakes and mix together. Spread onto the base of a 16 x12-inch sheet pan. Sprinkle the tortilla chips on top. For the pinto beans: Add the drained and rinsed pinto beans to another bowl and roughly mash, leaving some texture. Stir in the chili jam and piquante peppers. Scatter around the sheet pan on top of the tortilla chips. Remove the roasted sweet potato cubes from the oven and scatter over the top of the pinto beans. Bake the whole thing for about 8 minutes, until heated through. For the guacasalsa: To a bowl, add the tomatoes, jalape?o, avocados, lime juice, scallion and cilantro, then season with salt and pepper and stir well to combine. For the lime crme fra?che: Mix together the crme fra?che and lime zest and juice, then pour into a squeezy bottle if using. Remove the nachos from the oven and spoon the guacasalsa on top. For the toppings: Squeeze over zig-zag lines of the crme fra?che (or spoon over if you don\u2019t have a squeezy bottle), followed by zig-zag lines of the sriracha. Scatter the jalape?o slices, piquante peppers and cilantro over the top and dig in. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 4557,"Mac-Daddi-Roni Salad 16 ounces macaroni pasta, 1/4-inch tube 2 cups mayonnaise 2 tablespoons minced garlic 3 tablespoons yellow mustard 1 tablespoon white vinegar 3/4 cup minced red onion 3/4 cup minced roasted red bell pepper 1/2 cup carrot, diced 3/4 cup celery, diced 1/4 cup diced peppadew peppers 1/4 cup minced pepperoncini 1 teaspoons sea salt 1 tablespoon freshly ground black pepper Instructions: In a medium pot, boil water and add salt. Add pasta, cook until al dente, and place into an ice water bath. In a medium mixing bowl add mayonnaise, garlic, mustard, and vinegar. Mix to combine and place in refrigerator to keep chilled while pasta cools down. When pasta is cool, mix in mayonnaise mixture and all vegetables. Mix thoroughly, season with salt and pepper. Place into refrigerator and chill for 1 hour for the flavors to combine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 4558,"Earl Grey Iced Tea 1 cup sugar 1 cup water 5 cups water 5 Earl Grey tea bags 4 dried or fresh lemon slices, plus extra for garnish (see Cook's Note) Ice Sparkling water Instructions: For the syrup: In a small saucepan, combine the sugar and water over medium heat. Bring the mixture to a boil, reduce the heat, and simmer until the sugar has dissolved, stirring occasionally, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
For the tea: In a medium saucepan, bring the water to a boil over medium-high heat. Add the tea bags and lemon slices. Let the mixture cool to room temperature, about 1 hour. Remove the tea bags and discard.
Pour the syrup and tea mixture into an ice-filled pitcher. Pour into glasses and add a splash of sparkling water. Garnish with lemon slices and serve. ","[Chenin Blanc, Riesling, Gewrztraminer, Moscato]" 4559,"Snickerdoodle Ice Cream Sandwiches 2 1/4 cups all-purpose flour 1 1/2 teaspoons cream of tartar 1 teaspoon baking soda 1 teaspoon salt 2 sticks unsalted butter, at room temperature 1 1/4 cups granulated sugar 1/4 cup packed light brown sugar 2 large eggs 2 teaspoons pure vanilla extract 1 tablespoon ground cinnamon 3 pints dulce de leche or vanilla bean ice cream, or a combination Instructions: Preheat the oven to 400? F. Line a 13-by-18-inch rimmed baking sheet with parchment paper. Whisk the flour, cream of tartar, baking soda and salt in a medium bowl. Beat the butter, 1 cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs and vanilla. Reduce the mixer speed to low and slowly beat in the flour mixture. Increase the speed to medium high and beat briefly until well combined. Scrape the dough onto the baking sheet; spread evenly into a 10-by-13-inch rectangle using a rubber spatula. Combine the remaining 1/4 cup granulated sugar and the cinnamon in a small bowl; sprinkle on the dough. Bake until golden around the edges, cracked on top and the center is just set but still soft, 10 to 12 minutes (Do not overbake; the cookie will firm up as it cools.) Transfer to a rack and let cool completely on the pan, about 1 hour. Cut in half crosswise. Remove the ice cream from the freezer and let soften, about 15 minutes. Line a 9-by-13-inch baking dish with plastic wrap, leaving a 4-inch overhang on the sides. Put 1 cookie half in the baking dish, cinnamon sugar\u2013side down. Scoop the softened ice cream on top, covering it completely. Spread the ice cream gently with an offset spatula into an even layer, filling in any gaps or air pockets. Top with the other cookie half, cinnamon sugar\u2013side up. Wrap tightly with the overhanging plastic wrap. Freeze in the pan until the ice cream is very firm, about 4 hours. Lift the whole sandwich from the baking dish and remove the plastic wrap. Using a sharp knife, trim the edges, then cut into pieces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4560,"Slow-Cooker Beef Stew with Noodles 2 pounds beef chuck roast Kosher salt and freshly ground pepper 2 tablespoons all-purpose flour 3 tablespoons hoisin sauce 2 tablespoons low-sodium soy sauce 2 teaspoons tomato paste 2 teaspoons chili-garlic sauce 1 teaspoon grated peeled fresh ginger 1 pod star anise 1 9.5-ounce package dried udon noodles 1/2 bunch watercress, leaves picked (about 3 cups) Sliced scallions, fresh cilantro and balsamic vinegar, for topping Instructions: Put the beef in a 6- to 8-quart slow cooker and season lightly with salt and pepper. Whisk the flour and 1/2 cup water in a small bowl until smooth, then whisk in the hoisin sauce, soy sauce, tomato paste, chili-garlic sauce and ginger. Pour into the slow cooker and turn the beef to coat. Add the star anise. Cover and cook on low until the beef is tender, 7 to 8 hours. Discard the star anise and transfer the meat to a plate. Shred into bite-size pieces, removing any large pieces of fat. Skim off any excess fat from the liquid in the slow cooker. Return the meat to the slow cooker and season with salt and pepper. Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain. Divide the noodles and beef stew among bowls. Top with the watercress, scallions, cilantro and a drizzle of balsamic vinegar. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 4561,"Flourless Peanut Butter Cookies 1/2 cup salted peanuts 2 tablespoons granulated sugar 1 cup creamy peanut butter (not the natural variety) 3/4 cup packed dark brown sugar 1 large egg 1 teaspoon pure vanilla extract Green sanding sugar, for sprinkling Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the peanuts and granulated sugar in a food processor and process until finely ground and beginning to clump. Pour the mixture into a small nonstick skillet and cook over medium heat, stirring often, until lightly toasted, about 5 minutes. Pour into a large bowl and let cool. Stir the peanut butter, brown sugar, egg and vanilla into the peanut mixture with a rubber spatula until combined. Scoop heaping tablespoonfuls of dough and arrange 1 1/2 inches apart on the prepared pans. Gently press the back of a fork on top of each piece of dough twice to flatten slightly and make hatch marks (dip the fork in water if it gets sticky). Sprinkle with sanding sugar. Bake, switching the pans halfway through, until the cookies are just set around the edges but not totally firm, 15 to 18 minutes. Let cool completely on the pans. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 4562,"Veal Marsala 1/3 stick butter 6 mushrooms, sliced Sea salt Fresh ground black pepper 4 tablespoons good Marsala (do not use cooking Marsala as they contain salt and lack in flavor) 1/2 teaspoon all-purpose flour, plus extra for dusting veal 1/2 pound thinly cut veal 2 tablespoons olive oil 2 teaspoons chopped fresh Italian parsley Instructions: Begin by placing the butter in a frying pan over medium heat. When the butter melts, add the mushrooms and saute until they are brown on both sides. Add salt and freshly ground black pepper, to taste. Remove from the heat and add the Marsala. Be careful as Marsala may flame. Return to the heat and add 1/2 teaspoon of flour. Stir. To prepare the veal, pound it with a meat tenderizer, then cut into desired serving sizes and season with salt and freshly ground black pepper. When you are ready to cook the meat, lightly dust the veal with flour. In a hot frying pan over medium-high heat, add the olive oil and saute veal, about 20 seconds on each side, to the desired temperature. Next add the sauce and let it simmer for about 10 seconds. Sprinkle with parsley and serve hot. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 4563,"Pizza Pizzas 2 tablespoons sugar 1 tablespoon kosher salt 1 tablespoon pure olive oil 3/4 cup warm water 2 cups bread flour (for bread machines) 1 teaspoon instant yeast 2 teaspoons olive oil Olive oil, for the pizza crust Flour, for dusting the pizza peel 1 1/2 ounces pizza sauce 1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone Instructions: Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes. Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours. Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball. Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes. Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.) Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese. Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 4564,"Emeril's Gulfcoast Fishhouse Restaurant Baked Oysters 1 stick unsalted butter, at room temperature 2 tablespoons minced garlic 1 tablespoon minced shallots 1 tablespoon minced parsley leaves, plus more for garnishing 1 pint shucked raw oysters, drained well and patted dry on paper towels 1 pint shucked raw oysters, drained well and patted dry on paper towels
3/4 teaspoon salt 1/4 teaspoon ground white pepper 1/4 pound crabmeat, picked over for shells and cartilage 1/2 lemon, juiced, plus lemon wedges, for serving 1/4 cup fine dry bread crumbs 2 tablespoons finely grated Parmesan, plus 2 tablespoons, for garnish 1 tablespoon olive oil Instructions: In a small bowl combine the butter with the garlic, shallots, and 1 tablespoon of the parsley. Stir to blend thoroughly, and then transfer to the refrigerator while you prepare the oysters. Set the oven to the broil setting or preheated to 500 degrees F. Position the top oven rack in the upper third of the oven. Season the oysters with salt and pepper. Divide the oysters evenly between 6 individual gratin dishes just large enough to hold the oysters in 1 layer. Shallow gratin dishes approximately 4 by 6 by 1-inch that have a volume capacity of about 8 ounces work well. Sprinkle the crabmeat evenly over the oysters in the ramekins. Using a small spoon, place dabs of the compound butter over the tops of the dishes, dividing the entire amount of butter evenly among the 6 dishes. Squeeze fresh lemon juice over the top. In a small bowl combine the bread crumbs, grated cheese and olive oil. Sprinkle evenly over the oysters and transfer the gratin dishes to a large baking sheet and place in the oven. Broil until the crumbs are golden brown and the oysters are just cooked through and curled around the edges. While the oysters are baking, in a small bowl combine the bread crumbs, 2 tablespoons of the Parmesan, and the olive oil. Stir until thoroughly combined. Remove the oysters from the oven and sprinkle the crumb mixture evenly over the tops of the oysters in the dishes. Return to the oven and bake until the crumbs are golden brown and the oysters are just cooked through, about 3 to 4 minutes longer. Remove the oysters from the oven, garnish with the remaining Parmesan and parsley, and serve immediately, with lemon wedges for guests to use according to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 4565,"Memphis Banana Bites 1/4 cup creamy natural peanut butter 4 ounces semisweet chocolate, finely chopped 1 1/2 cups dried banana chips, about 72 chips Instructions: Put the peanut butter and chocolate into a heatproof bowl and set over a bowl of barely simmering water, being sure the bowl does not touch the water. Heat the peanut butter and chocolate until just melted; stir until very smooth. Remove from the heat and cool until room temperature and the mixture has thickened. Transfer the chocolate mixture to a quart-sized resealable plastic bag or disposable pastry bag without a tip. Snip 1 corner with scissors to create a piping bag. Squeeze about 1/2 teaspoon of the chocolate mixture onto a banana chip and top with a second. Continue making banana chip sandwiches until the chocolate is used. Let the chocolate set completely at room temperature. Mini sandwiches can be stored covered at room temperature or refrigerated. They won't last long, though! Cook's Note: If the chocolate mixture gets too firm to pipe, warm it briefly over the simmering water in the bowl to loosen. If you have already transferred it to a piping bag, simply wrap your hands around the bag and hold it for a few minutes. The residual heat from your hands will soften the chocolate until it is easy to pipe. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 4566,"Mojo Marinated Chicken with Grilled Purple Potatoes and Charred Corn and Black Bean Salsa with Grilled Flour Tortilla 2 pounds boneless, skinless chicken breast Salt and freshly ground black pepper Salt and freshly ground black pepper
6 medium purple potatoes, sliced Olive oil 1 ear corn, kernels cut from cob 1 small white onion, chopped 6 cloves garlic, minced 1 can black beans, drained and rinsed 1 small green pepper, cored, seeded and sliced
1 jalapeno, seeded and sliced
4 Roma tomatoes, chopped 1 bunch cilantro, leaves roughly chopped 1 lemon, halved 1 lime, halved 4 flour tortillas Instructions: Preheat a grill or grill pan on medium heat.
Season the chicken with salt and pepper, to taste, and grill until golden brown on each side and cooked through, about 4 minutes per side. Transfer the chicken to a cutting board.
Put the potatoes in a small pot of water over medium heat and bring to a boil. Reduce the heat and simmer for just a few minutes until potatoes are cooked, but not soft. Drain the potatoes and add them to a bowl. Add some olive oil and season with salt and pepper, to taste. Toss the potatoes to coat with the oil. Put on the grill and cook for 1 minute on each side. Remove from the grill to a serving dish.
In a large saute pan over medium-high heat, heat 1 tablespoon olive oil. Add the corn, onion, and garlic and saute for 2 to 3 minutes. Add black beans and cook 2 minutes.
Remove the pan from the heat and stir in the peppers, tomato and cilantro. Squeeze in the juice from 1 lemon and 1 lime. Transfer to a serving bowl.
Slice the chicken and arrange on a serving platter. Serve with the grilled potatoes, the corn and bean salsa and flour tortillas. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 4567,"Roasted Sweet Potato Salad with Warm Chutney Dressing 4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces 5 tablespoons olive oil 1 tablespoon finely chopped fresh rosemary 1 teaspoon salt, plus more as needed 1 teaspoon freshly ground black pepper, plus more as needed 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1 cup raw green pumpkin seeds (also known as pepitas) 1 cup dried cranberries 1 cup chopped scallions (green and white) 1 cup julienned roasted red pepper 6 tablespoons balsamic vinegar 1/3 cup mango chutney 2 tablespoons Dijon mustard 2 tablespoons honey 2 garlic cloves, minced 1/4 cup olive oil Instructions: Make the Salad: Preheat oven to 425 degrees F. In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes. Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside. Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil. Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4568,"Cherry-Cream Cheese Crumb Cake Bombs 2 ounces (from 8-ounce package) cream cheese, softened 2 tablespoons powdered sugar
2 tablespoons butter, melted
5 tablespoons all-purpose flour
1/4 cup granulated sugar
One 12.4-ounce can Pillsbury? refrigerated cinnamon rolls with icing (8 rolls)
3 tablespoons cherry preserves or jam
1 egg
1 teaspoon water
Instructions: Heat oven to 375 degrees F. Spray 8 regular-size muffin cups with cooking spray. In small bowl, stir cream cheese and powdered sugar until smooth. Set aside. In another small bowl, using fork or pastry blender, mix melted butter, 4 tablespoons of the flour and the granulated sugar until mixture looks like coarse crumbs. Set aside.
Separate dough into 8 rolls. Place remaining 1 tablespoon flour off to the side, on work surface. Dip cinnamon-coated side of each roll into flour; shake off excess. With cinnamon side up, press each roll into 3 1/2-inch round. Spoon 1 teaspoon of the preserves in center of each roll; top with 1 rounded teaspoon of the cream cheese mixture. Bring edges of each roll up over filling; pinch edges tightly to seal. Place rolls, pinched side down, in muffin cups.
In small bowl, beat egg and water with fork. Brush egg mixture over top of each roll. Sprinkle 1 rounded tablespoon of the crumb topping on each roll; slightly press into dough.
Bake 16 to 18 minutes or until golden brown. Cool in pan 5 minutes. Remove cake bombs from pan; place on cooling rack.
Place icing from can into 1-quart resealable food-storage plastic bag; cut small hole in bottom corner of bag. Squeeze bag to drizzle icing over cake bombs. Let stand 5 minutes. Serve warm. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 4569,"Green Onion Hash Brown Potatoes 2 or 3 large leftover baked potatoes 1 tablespoon vegetable oil 2 tablespoons butter 5 scallions, finely chopped, whites and greens Salt and pepper or steak seasoning blend Instructions: Scoop cooked potatoes from shells and coarsely chop. Heat a medium nonstick skillet over moderate heat. Add oil and butter to the pan. When butter melts into the oil, add green onions and cook 1 minute. Add potatoes and cook, turning occasionally, until potatoes are crusted and golden and onions begin to brown at edges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4570,"Sweet Plantains 2 to 3 ripe black plantains 5 tablespoons unsalted butter, divided 1 teaspoon ground cinnamon 1 teaspoon natural vanilla extract 2 tablespoons brown sugar Instructions: To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise. Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.) Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula. Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar. Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 4571,"Creole Bbq Shrimp 4 tablespoons butter unsalted 4 tablespoons peanut oil 2 tablespoons chopped garlic 2 chilies red or green or jalpenenos (chopped) 2 tablespoons rosemary 1 tablespoon thyme 1 tablespoon oregano 2 tablespoons basil 1 tablespoon paprika 1/4 tablespoon cayenne Salt and freshly ground pepper Juice of 2 lemons 14 pieces shrimp 16/20 skin on Instructions: In a saute pan, heat up butter and peanut oil. Chop garlic and saute 1 to 2 minutes. Chop chilies and some of the herbs, chopped and whole, paprika, cayenne all to the pan. Add lemon juice and unpeeled shrimp to the pan. Saute until shrimp are cooked through ","[Chardonnay, Zinfandel, Malbec, Tempranillo]" 4572,"Orecchiette with Ham and Leeks 3/4 cup fine semolina flour 1 scant cup all-purpose flour, plus more for dusting Kosher salt 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 2 leeks (white and light green parts only), halved lengthwise and sliced 1 cup diced ham 2 cloves garlic, finely chopped 1 tablespoon fresh thyme 1 cup fresh or thawed frozen peas 1/2 cup low-sodium chicken broth 1/2 cup heavy cream Juice of 1/2 lemon Freshly ground pepper 1/2 cup grated parmesan cheese (about 1 ounce) Instructions: Make the dough: Whisk the semolina and all-purpose flour in a large bowl. Mound on a work surface and make a well in the center. Pour 1/2 cup cold water into the well. Using a fork and working your way around the well, gradually mix the flour into the water. Continue mixing until the dough is crumbly. If the dough is too dry to come together, add up to 1/4 cup more water, a little at a time. Knead the dough until smooth and elastic, about 6 minutes. Wrap in plastic wrap and let rest at room temperature,30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.) Divide the dough into 4 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), roll the dough on the counter with your hands into a 1/2-inch-thick log. With a knife or bench scraper, cut the log into 1/2-inch pieces; roll each piece into a small ball. With floured hands, press your thumb into a dough ball and drag it toward you to form a bowl shape; put the dough on the tip of your index finger and turn it inside out. Repeat to form the remaining orecchiette; transfer to a floured baking sheet as you go. Bring a large pot of salted water to a boil. Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Add the leeks and cook, stirring occasionally, until softened but not browned, 7 to 8 minutes. Add the ham and cook until heated through, about 3 minutes. Stir in the garlic and thyme and cook1 minute. Add the peas and broth and bring to a simmer. Stir in the heavy cream and lemon juice, season with salt and pepper and simmer until the peas are tender, about 5 minutes for frozen, 10 minutes for fresh. Transfer the orecchiette to a colander and shake over the baking sheet to remove the excess flour. Add the orecchiette to the boiling water and cook until al dente, about 8 minutes. Remove with a strainer or slotted spoon and add directly to the skillet with the ham and peas. Toss, adding spoonfuls of the pasta cooking water to loosen, if necessary. Remove from the heat and stir in the parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 4573,"Brined Pork Porterhouse with Dried Fig Saba Sauce 2 tablespoons kosher salt 1 tablespoon sugar 6 fresh sage leaves, torn 3 cloves garlic, smashed 2 bay leaves Two 18-ounce pork porterhouse steaks Pinch crushed red pepper Extra-virgin olive oil 1 cup saba 8 ounces dried Black Mission figs, stemmed and cut into quarters 4 ounces pancetta, cut into 1/4-inch dice Extra-virgin olive oil 2 cloves garlic, smashed and finely chopped
2 sprigs fresh rosemary, finely chopped 2 tablespoons red wine vinegar 1 cup chicken stock Kosher salt Instructions: For the pork: Combine the salt, sugar, sage, garlic, bay leaves and 2 quarts water. Submerge the pork in the brine and refrigerate for 24 hours before cooking.
When ready to cook, remove the pork from the brine and discard the brine. Let the pork come to room temperature for 15 to 20 minutes before cooking. Pat dry.
Meanwhile, for the sauce: Combine the saba and figs and let sit for 1 hour.
Toss the pancetta into a small saute pan, give a little drizzle of oil and bring the pan to a medium heat. When the pancetta starts to brown and crisp, toss in the garlic and rosemary and stir to combine.
Add the saba, figs and vinegar. Stir to combine and bring the mixture to a boil. Add the chicken stock and bring the mixture back to a boil (BTB) and then reduce it to a simmer (RTS). Simmer the sauce until it becomes a chunky, saucy consistency. Season with salt. Preheat the grill to medium-high heat.
Sprinkle the pork with crushed red pepper and a drizzle of oil. Grill the pork for 8 to 9 minutes on each side and 1 to 2 minutes standing it up on the fat edge to crisp that up. If the pork starts to burn, move it to a cooler spot on the grill.
Let the pork rest for 10 to 15 minutes after grilling. Cut each steak off the bone and slice. Be sure to serve the bone along with the steaks.
Serve garnished with the sauce. ","[Chardonnay, Pinot Noir, Barbera, Tempranillo]" 4574,"Kentucky Mule 1 1/2 ounces bourbon 1/2 ounce fresh lime juice Ginger beer or ginger ale, for serving Club soda, for serving, optional 1 lime wedge Fresh mint sprig Instructions: Fill a cocktail glass with ice, then add the bourbon and lime juice. Stir, top with a splash of ginger beer to taste and a splash of club soda if using to taste and garnish with the lime wedge and mint. ","[Bourbon, Ginger Beer, Sparkling Water]" 4575,"Curry Potato Fritters 2 medium russet potatoes 1 cup 4% cottage cheese 1/2 cup frozen peas, thawed 2 teaspoons Madras curry powder 1 cup plus 2 tablespoons all-purpose flour Kosher salt Vegetable oil, for frying 4 large eggs 2 cups panko (Japanese breadcrumbs) Mango or tomato chutney, for serving Instructions: Prick the potatoes all over with a fork and microwave until tender, 8 to 10 minutes. Peel the potatoes, then transfer to a large bowl and mash with a fork until almost smooth. Mix in the cottage cheese, peas, curry powder, 2 tablespoons flour and 2 teaspoons salt. Let cool to room temperature. Heat about 2 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Put 1 cup flour in another bowl and the panko in a third bowl. Form the potato mixture into about 24 golf ball-size portions, then gently flatten into 2-inch patties. Dredge each patty in the flour, shake off any excess, dip in the eggs, then dredge in the panko, turning to coat. Fry the patties in batches until golden, turning as needed, 1 to 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Serve with chutney. Photograph by Andrew Mccaul ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4576,"Caramel Peach Upside-Down Cake Softened unsalted butter 2/3 cup sugar 1 tablespoon light corn syrup 6 whole allspice berries, optional 1 tablespoon water 3 large ripe peaches (about 1 pound) 3/4 cup all-purpose flour 1/2 cup fine ground white cornmeal 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine salt 1/2 cup unsalted butter (1 stick), at room temperature 2/3 cup sugar 2 large eggs, at room temperature 1/2 cup sour cream, at room temperature Serving suggestion: Vanilla ice cream or whipped cream Instructions: Position a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9-inch cake pan, line bottom with parchment paper and brush the paper with butter. Caramel peaches: Combine the sugar, corn syrup, allspice and water in a medium saucepan. Stir over medium heat until the sugar dissolves. Increase the heat to high, and continue to cook, without stirring, until the mixture becomes an amber caramel, about 5 minutes. Pour the caramel into the prepared pan and set aside to cool. Halve and pit the peaches, but leave their skins on. Cut each half into 3 wedges. Arrange the wedges in concentric circles in the pan. Set aside while you make the cake batter. Cake: Whisk the all-purpose flour, white corn flour, baking powder, baking soda, and salt in a medium bowl. Slowly mix the butter and sugar in a large bowl with a hand-held electric mixer. Increase the speed to high, and continue beating until the butter is light and fluffy, about 5 minutes. Add the eggs 1 at time, waiting for each to be fully incorporated before adding the next. While mixing at a low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour. Increase the speed to medium and mix briefly to make a smooth batter. Pour the batter over the peaches and smooth over. Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Cool the cake in the pan on a rack, about 20 minutes. Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Serve warm or at room temperature with ice cream or whipped cream, if desired. Serving suggestions: Vanilla ice cream or whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 4577,"Champagne Cocktails Champagne Creme de cassis liqueur Framboise liqueur Sliced fresh strawberries Fresh raspberries Brandy Sugar cubes Instructions: Pour Champagne into glasses and allow your guests to create their own cocktails by adding creme de cassis or framboise with a slice of fresh strawberry or raspberry, or with brandy and a sugar cube. ","[Champagne, Brandy]" 4578,"Soccas with Kale and Raisins 3/4 cup chickpea flour (garbanzo bean flour) 2 tablespoons plus 4 teaspoons extra-virgin olive oil 1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 tablespoon extra-virgin olive oil 12 medium green beans, trimmed and cut into 1/2-inch pieces
1 stick celery, finely diced
1 large shallot, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 8-ounce bunch Tuscan or green kale, center stem removed if thick and leaves chopped into 1/2-inch pieces
1/2 cup white wine, such as pinot grigio
1/3 cup toasted pine nuts 1/3 cup raisins
1/2 cup low-fat Greek yogurt, at room temperature 1 teaspoon agave
1 teaspoon fresh lemon juice (from 1/2 small lemon)
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions: For the soccas: In a medium, bowl, whisk together the chickpea flour, 3/4 cup water, 2 tablespoons of the olive oil, the salt, cumin and coriander. In a 10-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Pour 1/3 cup of the batter into the pan. Tilt the pan so the batter coats the bottom of the pan. Cook until the underside edges begin to turn golden, about 3 minutes. Using a heat-proof silicone spatula, flip the socca and continue to cook on the other side until golden, 3 minutes. Repeat with the remaining oil and batter. For the filling: In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the green beans, celery, shallots, salt and pepper. Cook for 5 minutes, stirring frequently, until the vegetables begin to soften. Add the kale and wine. Stir until the kale wilts, about 3 minutes. Stir in the pine nuts and raisins. For the topping: In a small bowl, whisk together the yogurt, agave, lemon juice, coriander, cumin, salt and pepper until smooth. To assemble, spoon the filling into the center of each socca. Roll up the socca like a jelly roll to encase the filling. Spoon the topping on top and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 4579,"Risotto Al Vermouth 1 onion, finely sliced 4 Tbs. extra-virgin olive oil 1 cup vermouth 25 oz. Carnaroli rice 8-1/2 cups of vegetable or meat broth dash of salt Instructions: Place broth in a pot and heat until boiling. Over medium heat, warm up your skillet and pour in the olive oil. Add the onions and saute until translucent. Reduce heat and add the rice, allowing it to cook for 3-4 minutes. Increase the heat to medium, add the vermouth and stir constantly with a wooden spoon. Once vermouth has evaporated, add the boiling broth to the skillet one ladle at a time. Add a dash of salt and bring rice to a boil, then reduce heat. Stir occasionally to prevent the rice from sticking to the bottom of the skillet. Rice will take aprox 16-18 minutes to finish cooking.
When the risotto is ready, remove it from the heat and let it sit for a few minutes before serving. Sprinkle and mix in parmesan cheese. To plate: Place heaping spoonful of risotto on a plate with some lovely Italian salami, a slice of fresh cheese and some pickles. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 4580,"Hi-Wire Hot Vegetable Curry with Mango Salsa Sambal 1 mango, diced small 2 teaspoons diced red onion 2 teaspoons diced red bell pepper 2 teaspoons diced green bell pepper 1 teaspoon chopped chives 1 lemon, juiced 1 1/2 teaspoons honey 1 teaspoon rice wine vinegar Salt and freshly ground black pepper 2 cups chicken stock 1 cup white rice 1 teaspoon salt 1 tablespoon butter 1 teaspoon dried Italian seasoning or 1/4 teaspoon dried oregano and 1/4 teaspoon dried thyme and 1/2 teaspoon dried parsley 2 tablespoons grapeseed oil 1 large white onion, diced 1 tablespoon Madras curry powder 1/4 cup all-purpose flour 3 cups vegetable stock 1 ounce fresh ginger root (about 1 1/2-inch piece) 2 cloves garlic, lightly crushed with the side of a knife blade and minced 2 carrots, peeled and cut into 1/2-inch slices 1 head cauliflower, separated into florets 1 head broccoli, separated into florets 1 yellow squash, cut into 1/4-inch thick slices 2 zucchini, cut into 1/4-inch thick slices 1 (6- ounce) package edamame (Japanese lima-type beans) 1 (6-ounce) package fresh frozen corn 1 (6-ounce) package frozen okra, defrosted and sliced crosswise into 1/4-inch pieces 2 tablespoons tomato paste 1 (14 to 16-ounce) can chopped tomatoes 1 leek tender white and green parts only, soaked in salt water and agitated to remove grit, sliced on the bias into 1/4-inch thick strips 1 jalapeno pepper, stem and seeds removed and sliced Salt and freshly ground black pepper Instructions: For the mango salsa, combine mango, onion, red and green bell peppers, chives, lemon juice, honey, vinegar, salt, and pepper in a nonreactive bowl and chill. Bring chicken stock to a boil in a medium saucepot. Add rice, salt, butter and Italian seasoning. Return to a boil, cover and let simmer for 20 minutes. Remove pan from heat and let stand for an additional 5 minutes covered before removing lid. In a separate large wok or heavy-bottomed saucepan, heat the oil over medium high heat, add the onions and cook until lightly browned, about 5 minutes. Lower the heat to medium, stir in the curry powder and flour to combine with the onions and let cook for about 5 minutes. Stir in the vegetable stock and let cook for 10 minutes to make sure the curry powder begins to lose its grittiness. Then add fresh ginger, garlic, carrots, cauliflower, and broccoli, mix well and cook for 10 minutes. Add the zucchini, edamame, corn, okra and tomato paste, tomatoes with their juice, leek, jalapeno, and salt and pepper, to taste. Bring slowly to a boil, then simmer, stirring occasionally, for 10 minutes. Place some rice in the middle of a serving dish and spoon vegetable curry over. Top with mango salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 4581,"Steakhouse Steaks 2 (10-ounce) filet mignon 2 tablespoons vegetable oil 1 tablespoon fleur de sel 1 tablespoon coarsely cracked black peppercorns 2 tablespoons unsalted butter, at room temperature, optional Roquefort Chive Sauce, recipe follows 1 1/2 cups heavy cream 2 ounces French Roquefort cheese, crumbled (4 ounces with rind) 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon chopped fresh chives Instructions: Preheat the oven to 400 degrees F. Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes. Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides. When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes. Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side. Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts. Yield: 4 servings ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 4582,"Banana Cigars with Coconut Creme Brulee and Tropical Rum Salsita 4 bananas 4 ounces sugar 8 ounces heavy cream 8 ounces coconut milk 8 egg yolks 2 1/2 ounces sugar 1 teaspoon vanilla 1 mango, diced 1/2 pineapple diced 1 papaya, diced 2 ounces rum 1 banana, sliced diagonally 1-ounce butter Instructions: Preheat oven to 325 degrees F. To make the banana cigars, puree the bananas with the sugar and spread a circle on a silicone mat, or a piece of parchment paper. Place in the oven and bake until golden brown, about 5 minutes. When ready, roll the circles into a cigar shape. For the creme brulee, combine the cream and milk in a pot and bring to a boil. In a separate bowl, combine the egg yolks, sugar, and vanilla. When the milk mixture is ready, temper the egg yolks with the milk. Pour the mixture into a baking dish and place in the oven for 15 minutes. When the creme brulee is cooked, place a small amount into a pastry bag and pipe it into the banana cigars. Salsita: In a small bowl, combine the fruits with half of the rum. In a small skillet, melt the butter and sugar, and saute the bananas with the rest of the rum until golden. Combine the bananas with the rest of the fruits. To serve, place the salsita and a scoop of brulee in the center of the plate and arrange the banana cigars on top. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]

" 4583,"Sichuan \Water Boiled\ Beef 2 teaspoons rice wine 1 tablespoon light soy sauce 3 tablespoons cornstarch 1 pound beef loin strip steak (or fish fillets, or chicken breasts, or pork loin) 5 tablespoons corn oil, divided 2 tablespoons Sichuan peppercorns (available in Chinese markets) 1/2 cup dry small red chili 1/4 pound Chinese celery (or celery) 1/4 pound Chinese leeks (or leeks or scallions) 1/4 pound stem lettuce, romaine lettuce heart (or napa cabbage) 2 tablespoons corn oil 1 tablespoon chopped scallion 1/4 cup corn oil 1 tablespoon fresh ginger, minced 2 tablespoons chopped scallion 1/4 cup hot chili sauce, Chinese (or Chinese hot bean paste) 3 tablespoons rice wine 3 tablespoons light soy sauce 2 cups chicken or beef stock Instructions: To marinate beef: Mix rice wine and soy sauce in a large bowl and add cornstarch gradually while whisking constantly. Slice beef into thin pieces and place into bowl with marinade stirring to coat. Let marinate for at least 30 minutes. Prepare garnish by heating 1 tablespoon of the oil in a saute pan, reserving the other 4 tablespoons. Add the Sichuan peppercorn and dry chili and cook until the chili turns dark red. (Do not allow it to turn black.) Remove the cooked peppercorn and chili to a cutting board and use the side a large chef's knife blade to smash it. Then chop it into pieces and transfer to a small dish. Keep the saute pan handy for the final touches. Prepare vegetables by washing and cutting celery, leeks, and lettuce into 3-inch lengths. Heat the 2 tablespoons of corn oil in a wok, add scallions and stir once. Add the celery, leeks, and lettuce and stir-fry for 20 seconds over high heat. Remove and place in a large shallow serving bowl. To cook beef, heat the 1/4 cup corn oil in the wok and add ginger, scallion, and chili sauce. Cook until the oil turns red from the chili. Add wine, soy sauce and stock. When the mixture begins to boil, add marinated beef and gently stir to cook. As soon as beef is completely cooked, remove from wok and place beef over vegetables in serving bowl and pour sauce from wok over it. Heat the remaining 1/4 cup of oil for the garnish in the saute pan, and when it begins to smoke slightly, pour the oil over the Sichuan peppercorns and chili in the small dish. Serve everything immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4584,"Steamed Fish with Ginger 1 (1-inch) piece ginger, peeled and cut into matchsticks 2 cloves garlic, thinly sliced 6 scallions, sliced 4 (6-ounce) firm white fish fillets (such as striped bass or halibut) Kosher salt and freshly ground pepper 4 teaspoons toasted sesame oil Pinch of sugar 1 to 2 tablespoons soy sauce 2 tablespoons Chinese rice wine or dry sherry 1/3 pound snow peas, trimmed 2 tablespoons peanut or vegetable oil Instructions: Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat. Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish. Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes. Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4585,"Tre Fagioli with Fregola 3 large shallots, chopped 1/4 cup extra-virgin olive oil
1/4 cup vegetable oil
2 tablespoons cider vinegar
1/4 cup iced tea
2 1/2 teaspoons Dijon mustard
2 teaspoons honey
1/2 teaspoon salt
1 1/2 cup fregola 1/2 pound green beans, trimmed, halved and blanched
1/2 pound wax beans, trimmed, halved and blanched
1 cup frozen edamame, thawed
1 cup cherry tomatoes, quartered
2 tablespoons chopped fresh basil 3/4 teaspoon salt 2 whole burrata, quartered
Instructions: For the dressing: Place the shallots, olive oil and vegetable oil in a small saucepan over low heat. Cook the shallots gently, at barely a bubble, until completely soft, 15 minutes. Remove from the heat and let cool to room temperature. To a food processor, add the cooked shallots and oil, and the cider vinegar, iced tea, mustard, honey and salt. Pulse until the shallots are finely chopped and the dressing is thick. Set aside. For the salad: Bring a medium pot of salted water to a boil over medium-high heat. Add the fregola and cook for 8 minutes or until cooked through. Drain well, then place in a large bowl. While the fregola is still warm, add the dressing and toss to coat. Allow the fregola to cool slightly before adding the green beans, wax beans, edamame, cherry tomatoes, basil and salt; toss gently to coat. Divide the salad between 8 plates. Top each with a burrata quarter and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 4586,"Peanut Raisin Clusters 8 ounces milk chocolate, chopped 1/2 cup unsalted peanuts, lightly toasted 1/2 cup raisins Instructions: Melt the chocolate in the top of a double boiler set over barely simmering water, stirring frequently. When melted, remove from the heat and mix in the peanuts and raisins. Drop the mixture by the spoonful onto a sheet pan lined with parchment paper or a nonstick baking mat, or pour into a buttered loaf pan lined with plastic wrap. Let set at room temperature until firm and completely cooled. If using a loaf pan, cut up into squares. Store in an airtight container. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]" 4587,"Beet Pizza with Goat Cheese, Spinach and Walnuts 1 frozen beet pizza crust 2 teaspoons extra-virgin olive oil, plus additional for drizzling
1 cup fresh baby spinach leaves
2 ounces goat cheese, crumbled
2 tablespoons grated Parmesan
1 tablespoon chopped walnuts
Zest of 1/2 lemon
4 basil leaves, torn into pieces
Honey, for drizzling Freshly ground black pepper
Instructions: Place a pizza stone or inverted baking sheet in the oven and preheat oven to 425 degrees F. Brush frozen pizza crust with oil. Top with spinach, goat cheese, Parmesan, walnuts and lemon zest. Bake directly on the pizza stone or baking sheet according to package directions, about 8 minutes. Top with basil leaves, drizzle with honey and olive oil and season generously with freshly ground black pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 4588,"Gravy 1 tablespoon butter 3 tablespoons flour 1 cup milk 1/2 Sauteed onion Salt and pepper Instructions: Heat skillet and add butter. Once melted, add the flour, milk and onions. Stir constantly until thick. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 4589,"Asparagus-Romano Frittata 12 large eggs 3/4 cup grated Romano cheese 1/2 cup reduced-fat (2-percent) milk 3/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 tablespoon butter 1 pound asparagus, cut into 1-inch pieces 1 bunch green onions, thinly sliced Instructions: Preheat the oven to 375 degrees F.
In a medium bowl, beat the eggs, Romano, milk, 1/2 teaspoon salt and 1 pepper with a whisk. In a 12-inch nonstick skillet with an oven-safe handle, melt the butter on medium-high heat. Stir in the asparagus and the remaining 1/4 teaspoon salt, and cook 4 minutes. Add the green onions, and cook 2 minutes, stirring often. Spread the vegetable mixture evenly in the skillet.
Reduce the heat to medium-low. Pour the egg mixture into the skillet and cook without stirring until the mixture starts to set around the edge, 4 to 5 minutes. Place the skillet in the oven and bake until set, about 10 minutes. Invert the frittata onto a serving plate and cut into wedges. Nutritional information per serving: about 253 calories, 18 g protein, 5 g carbohydrate, 16 g total fat (7 g saturated), 1 g fiber, 443 mg cholesterol, 580 mg sodium ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 4590,"Old Virginia Batter Bread 2 cups stone-ground cornmeal 1 tablespoon sugar 1/2 teaspoon salt 1/4 teaspoon baking soda 1/3 cup lard or vegetable shortening 2 eggs, lightly beaten 1 1/2 to 2 cups buttermilk Instructions: Preheat oven to 425 degrees F.
Combine the cornmeal, sugar, salt, and baking soda in a large mixing bowl. Place the lard in an 8-inch heavy iron skillet, set in oven, and let melt. Meanwhile, mix the eggs lightly into the combined dry ingredients, then stir in just enough buttermilk to make a batter about the consistency of pancake batter.
Remove skillet from the oven, tilt so that lard greases both the sides and the bottom, and then pour the hot lard into the batter. Stir briskly just to mix.
Pour batter into the hot skillet and bake in hot oven until firm and lightly browned, about 25 minutes. Serve oven-hot, directly from skillet. The way to eat batter bread is to cut it into wedges as you would a cake, then to split each wedge horizontally and tuck in a lump or two of sweet butter while the bread is still hot enough to melt it. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 4591,"Grilled Corn and Tomato Salad 4 ears sweet corn, unhusked Kosher salt 1 clove garlic, minced 1 jalape?o pepper, seeds and ribs removed, minced Zest and juice of 3 limes 1/2 cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled and diced 1 cup halved cherry tomatoes 6 scallions, thinly sliced 3/4 cup finely chopped fresh cilantro leaves Freshly ground black pepper Instructions: Soak the corn in its husks in a bowl of heavily salted water overnight in the refrigerator. Keep the ears submerged below the surface of the water with a plate weighted down with a heavy can. Prepare and preheat your lump charcoal grill to medium low. Put the corn, still in its husks, on the grill, cover, and cook, turning occasionally, for 20 minutes. Meanwhile, in a large bowl, combine the garlic, jalape?o and a large pinch of salt. Add the lime zest, lime juice and olive oil and whisk to combine. Add the avocado, tomatoes, scallions and cilantro and toss gently to combine. Remove the corn from the grill. When cool enough to handle, peel back the husks, discard the silk and slice the kernels off the cobs with a knife. Add to the bowl of vegetables. Toss to combine. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 4592,"Fried Mozzarella 12 packaged egg roll wrappers 12 pieces string cheese
Vegetable oil, for frying
1 cup store-bought marinara sauce
Instructions: Remove the egg roll wrappers from the package and cover them with a damp paper towel. This will keep the wrappers from drying out. Have a small glass of water ready for sealing the wrappers. Place one egg roll wrapper on a cutting board. With damp fingers, moisten the outer edges of the wrapper. Place a piece of string cheese diagonally on one corner of the wrapper. Roll the cheese inside the wrapper to the halfway point and then fold the edges over the ends of cheese. Continue rolling, making sure the last corner seals. Place on a sheet pan, cover with a damp paper towel and repeat with the remaining cheese sticks. Heat 1 inch of oil in a large skillet over medium heat. While the oil is heating, warm the marinara in a saucepan over medium heat until warmed through. Place in a small serving bowl. Fry the egg rolls until golden and crisp, about 1 1/2 minutes, turning regularly. Remove to a paper-towel-lined plate to drain excess oil. Serve alongside the marinara. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 4593,"Bo Luc Lac (Shaken Beef with a Simple Salad) 3/8 cup oyster sauce 1 tablespoon sugar 4 teaspoons soy sauce 1/2 teaspoon ground black pepper 1 clove garlic, minced 1 shallot, minced 3/4 cup distilled vinegar 1/2 cup olive oil 3/8 cup sugar 3/4 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 clove garlic, minced 1 shallot, minced Oil, for cooking 2 pounds Wagyu flank steak, 1-inch cubes 1 head green leaf lettuce, rough chopped 1 bunch watercress, trimmed 2 Roma tomatoes, 1/4-inch slices 1/2 English cucumber, 1/4-inch slices 1/4 red onion, 1/8-inch slices Cooked jasmine rice, for serving Freshly cracked black pepper, to garnish Cilantro, for garnish, optional Sunny-side up eggs, because a runny yolk on rice is heaven, optional Instructions: For the steak glaze: Whisk together the oyster sauce, sugar, soy sauce, black pepper, garlic and shallot in a small bowl and set aside. For the simple vinaigrette: Whisk together the vinegar, oil, sugar, salt, pepper, garlic and shallot in a small bowl and set aside. For the shaken beef: Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers. Add the steak cubes and sear until browned, tossing them periodically, until just under the desired temperature, 4 to 5 minutes for medium. Add the steak glaze and toss until the steak has a shiny gloss and does not sit in a pool of sauce, another minute. Remove from the heat and let rest. Toss the lettuce, watercress, tomatoes, cucumber and onion in a bowl with the vinaigrette. Plate the salad and cubed steak with the rice and add any garnish desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 4594,"Jazzen Jambalaya 1 cup canola oil 1 cup chopped yellow onions Salt and pepper 1/4 teaspoon cayenne pepper 1/2 teaspoon chopped garlic 1/2 cup tomato paste
1/4 cup chopped fresh cilantro leaves 1/4 cup chopped fresh parsley leaves 1/4 teaspoon chopped habanero peppers 1 cup vital wheat gluten flour
1/2 cup canola oil, plus more for the griddle 1/2 cup Love Spice, recipe follows 1/2 cup tomato puree 1/4 cup chopped celery 1/4 cup chopped fresh cilantro leaves 1/4 cup chopped yellow onions 1/4 cup chopped green bell peppers 1/4 cup chopped red bell peppers 1 teaspoon chopped garlic 1/4 teaspoon cayenne pepper Salt and pepper 1/4 cup garlic powder Al Dente Basmati Rice, recipe follows 1/4 cup paprika 1/4 cup black pepper 1/4 cup salt 1/4 teaspoon cayenne pepper 2 cups basmati rice Salt and pepper Instructions: Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper and set aside. For the nuggets: In a large stock pot, add the canola oil, onions, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper, and cayenne and saut over medium-low heat, stirring occasionally, for about 10 to 15 minutes. Add the garlic and let stew, stirring occasionally, for 5 minutes. Add the tomato paste, cilantro, parsley and habaneros and let stew, stirring occasionally, for 5 to 10 minutes. Transfer the mixture to a blender and blend well. Place the flour in a large bowl, add the blended ingredients and mix. Place small chunks (about 1-inch wide) of the mixture on the prepared sheet pan and bake until a light crust forms on the outer edges, 30 to 40 minutes. For the jambalaya mix: Meanwhile, in a large stock pot, add the canola oil, Love Spice, tomato puree, celery, cilantro, onions, green bell peppers, red bell peppers, garlic, cayenne, 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix and let stew for 30 to 40 minutes. Once those ingredients have had time to marry, add the garlic powder and the Al Dente Basmati Rice. Mix and simmer for about 10 minutes. Meanwhile, heat the nuggets on a griddle in canola oil. Plate the jambalaya in bowls. Top with the nuggets and serve. In a bowl, add the paprika, black pepper, salt and cayenne. Mix well. In a stock pot, add the rice, 1 teaspoon salt, 1/2 teaspoon pepper and 4 cups water. Heat until the water comes to a boil, then simmer until the rice is al dente. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 4595,"Peanut Butter and Fresh Peach bread slices peanut butter peach, sliced Instructions: Toast bread, add peanut butter, and then add thinly sliced peaches to sandwich. ","[Chardonnay, Riesling, Gewrztraminer]" 4596,"Breakfast Grilled Cheese 1/3 cup whipped cream cheese 1/4 cup small-curd cottage cheese 2 tablespoons confectioners' sugar, plus more for topping 4 frozen waffles (untoasted) 1 to 2 tablespoons jam (any flavor) 1 tablespoon unsalted butter, plus more if needed Ground cinnamon, for topping Instructions: Mix the cream cheese, cottage cheese and confectioners' sugar in a medium bowl. Spread 2 waffles with the jam, then top with the cream cheese mixture; cover with the remaining 2 waffles.
Melt the butter in a large skillet over medium-high heat. Add the sandwiches and cook until golden and crisp, about 3 minutes per side, adding more butter to the pan if needed. (Adjust the heat if the waffles are browning too quickly.)
Let the sandwiches rest 1 minute before serving. Sprinkle with confectioners' sugar and cinnamon.
","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 4597,"Maple-Roasted Acorn Squash 3 acorn squash, unpeeled, halved through the stem and seeded (see Cook's Notes) 3 tablespoons unsalted butter, diced 3 tablespoons pure maple syrup, plus extra for serving Good olive oil Kosher salt and freshly ground black pepper Flaked sea salt, such as Maldon, for serving Instructions: Preheat the oven to 350?. Place the squash, cut-sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife. Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt and serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 4598,"Sheet Pan Taco Bake 5 tablespoons vegetable oil 1 pound ground beef 1 teaspoon ground cumin 3 teaspoons chili powder Kosher salt 1 tablespoon tomato paste Nonstick cooking spray, for spraying the sheet pan 20 ounces refrigerated shredded hash browns 8 ounces Cheddar, grated (about 2 cups) Assorted toppings, such as shredded iceberg lettuce, salsa, diced avocado, sour cream, sliced black olives, pickled jalapenos and hot sauce Instructions: Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes. Add the cumin, 2 teaspoons of the chili powder and 1/2 teaspoon salt and stir to combine. Push the beef aside to make a space in the middle of the skillet and add the tomato paste. Cook, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir it into the beef. Add 1/2 cup water, bring to a rapid simmer and cook, stirring, until the water has almost completely reduced, about 2 minutes. Keep hot. Preheat the broiler. Spray an 18-by-13-inch sheet pan with cooking spray. Spread the hash browns on the prepared sheet pan, toss with 1 teaspoon salt and the remaining 4 tablespoons vegetable oil and 1 teaspoon chili powder and pat into an even layer. Broil until golden, 8 to 10 minutes. Toss well with a heatproof spatula, pat back into an even layer and return to the broiler until golden brown, 6 to 8 minutes more. Top with the spiced ground beef and Cheddar and broil until the cheese is melted, about 2 minutes. Add your favorite toppings, cut into pieces and serve.
","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 4599,"Healthy Grilled French Toast Foil Packets 3 tablespoons unsalted butter, melted One 12-ounce can nonfat evaporated milk 2 large eggs 2 tablespoons pure maple syrup, plus more for serving 2 teaspoons pure vanilla extract 1 teaspoon ground cinnamon 8 slices multi-grain bread, lightly toasted 1 cup mixed berries Instructions: Special equipment: nonstick foil Prepare a grill for medium-high heat. Tear eight 14-inch pieces of nonstick foil and lay them out nonstick-side up. Brush the centers of each piece with the melted butter. Whisk together the evaporated milk, eggs, maple syrup, vanilla and cinnamon in a small baking dish or large resealable bag. Dip each side of each piece of bread in the milk mixture until fully submerged. Arrange 2 pieces of bread next to each other, without overlapping, on 1 piece of buttered foil. Repeat with the remaining bread and 3 pieces of foil. Make the foil packs: Put the remaining 4 pieces of foil, buttered-side down, directly on top of the bread so the foil touches the bread and the edges line up. Fold and crimp the edges tightly to make 4 oblong packets. Put the packs on the grill, close the lid and cook for 5 minutes. Turn the packets over, close the lid and grill 5 minutes more. Remove and let rest for a few minutes. Carefully open the packets (hot steam will escape). Both sides of the French toast should be browned and the center should be custardy. Keep in the packets or transfer to plates. Top each serving with 1/4 cup of the berries and more maple syrup, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4600,"Carne Asada with Divorced Enchiladas Tampiquenas 4 tablespoons Canola Oil 8 ounces HERDEZ? Salsa Verde 8 ounces HERDEZ? Salsa Casera, Medium 1 (16-ounce) package of queso fresco, crumbled 8 corn tortillas 12 ounces skirt steak Salt and pepper, to taste Instructions: In 12-inch skillet over low heat, place 4 tablespoons oil to cover bottom evenly. Dip tortillas in oil a few seconds per side until pliable. Drain excess oil and place pliable tortilla on sheet pan. Working one at a time, place 2 ounces queso fresco in center of tortilla. Roll tortilla and place into one small skillet, making 4 enchiladas total. Repeat process making 4 more enchiladas in a second pan. Meantime, season steak with salt and pepper and cook to desired degree of doneness. Pour HERDEZ? Salsa Verde over tops of one pan of enchiladas and sprinkle with cheese. In other skillet pour HERDEZ? Salsa Casera over tops of enchiladas and sprinkle with cheese. Cover and cook over medium heat for 3-5 minutes. Transfer to plate and serve steak between one HERDEZ? Salsa Verde Enchilada and one HERDEZ? Salsa Casera Enchilada. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 4601,"Smoked Paprika Potato Wedges 18 small white potatoes, cut into wedges Salt 2 tablespoons extra-virgin olive oil 1 1/2 tablespoons grill seasoning or lots of salt and pepper 2 teaspoons smoked sweet paprika, abut 2/3 palmful 1 cup sour cream 1 clove garlic, grated or crushed into paste 3 tablespoons chives, finely chopped 2 teaspoons hot sauce Instructions: Preheat the oven to 450 degrees F.
Put the potatoes in a large pot over medium heat and cover with water. Cover the pot and bring to a boil. Add salt, to taste, to the water and cook for 5 minutes. Drain and put them, while hot, in a bowl. Add the extra-virgin olive oil and the grill seasoning and the paprika and toss to coat evenly. Arrange the potatoes on a cooling rack on top of a baking sheet, so the heat can go all around the wedges. Roast until crisp, about 15 to 18 minutes.
Remove the potatoes from the oven to a platter. In a small bowl, mix together the sour cream, garlic, chives and hot sauce. Serve the potatoes hot with the dipping sauce alongside. ","[Rioja, Tempranillo, Garnacha, Barbera]" 4602,"Oysters, Caviar and Bubbles 1 1/2 tablespoons lemon juice 1 teaspoon minced shallot (1 small shallot)
1/2 teaspoon pink peppercorns, crushed
2 tablespoons chilled prosecco Pinch salt
12 oysters on the half shell
2 ounces hackleback, paddlefish or tobiko caviar
Instructions: Combine the lemon juice, shallots and peppercorns in a small bowl. Let sit in the fridge for about 1 hour to let the flavors marry. Just before serving, add the prosecco to the sauce and season with a pinch of salt. Spoon the desired amount of the mignonette sauce over the oysters and top each with a dollop of caviar. Serve immediately. ","[Prosecco, Sauvignon Blanc, Champagne]" 4603,"Fish and Fennel Stew 3 tablespoons olive oil 1 cup chopped onion 1 fennel bulb, stalks trimmed, core removed and thinly sliced 1 bay leaf Kosher salt and freshly ground black pepper 1 lemon, thinly sliced 2 cloves garlic, grated on a rasp or minced 2 tablespoons tomato paste 4 Roma tomatoes, sliced 1/4-inch thick 2 cups dry white wine with citrus floral notes 2 cups fish stock 1 1/2 pounds skinless, boneless cod or pollock filets, cut into 8 chunks Curly parsley, chopped for garnish Instructions: In a stock pot over medium heat, add the olive oil, onions, fennel, bay leaf and season with a pinch of salt and a grind or two of pepper. Cook, stirring, until both the fennel and the onions are very tender, but not browned, 6 to 8 minutes. Cook's Note: Be careful to not break up the bay leaf during this process. Add the lemon slices, garlic, and tomato paste stirring to combine. Cook until the tomato paste turns a deep reddish brown, then add the tomato slices and season with another pinch of salt. Allow to sit and bubble a bit, then stir, repeating until the tomatoes are completely broken down and some moisture has evaporated from the pot, about 10 minutes. Add the wine and scrape up any bits on the bottom of the pan and bring to a simmer. Simmer uncovered until most of the wine has evaporated, about 10 minutes. Add the fish stock, raise to a simmer and nuzzle the fish into the pot, and simmer until fish is cooked through, 6 to 8 minutes. Serve warm with a sprinkle of chopped parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Albari?o]" 4604,"Baked Cedar Board Salmon over Chard and Bean Saute in Saffron Orange Beurre Blanc 1/4 cup four 1/8 cup achiote paste 1/4 teaspoon salt 1/4 teaspoon white pepper 3 cedar boards (16 3/4 by 3 3/4-inch) 2 tablespoons olive oil, plus 2 tablespoons 6 (4 to 6-ounce) salmon fillets 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup annatto flour 3 bunches chard 2 shallots, finely chopped 2 tablespoons olive oil 2 tablespoons olive oil 2 shallots, chopped 1 cup flageolet beans 1 cup cannelloni beans 1 cup christmas limas Pinch salt Pinch pepper 1/4 cup white wine 1/8 cup minced shallot 1/8 cup rice wine vinegar 2 cups sweet butter 4 strands saffron 1 teaspoon orange zest Citrus zest and capers, for garnish Instructions: Annatto Flour: Combine all ingredients in a bowl and mix well. Pass through strainer and sift until no lumps exist. Salmon: Preheat the oven to 350 degrees F. Place the cedar boards tightly together on a 1/4 sheet pan or large jellyroll pan. Moisten the boards with water to saturate. Rub the boards with 2 tablespoons olive oil. Rub each salmon fillet with salt and pepper. Lightly coat with the annatto flour mixture. Place the remaining 2 tablespoons olive oil in hot saute pan. Pan sear the fillets until golden. Remove from pan and place on cedar boards. Place in the oven and cook for 7 minutes. Chard: Wash the chard thoroughly and towel dry. Chop coarsely and set aside. In hot saute pan, add 2 tablespoons olive oil and the shallots. Saute until the shallots are soft, then add the chard. Cook until chard begins to soften, approximately 2 minutes. Remove from heat. Bean Saute: In a hot saute pan, add the olive oil and heat. When the oil is hot, add the shallots and saute for 1 minute. Add the beans, salt, and pepper, and saute for 3 minutes. Remove from heat. Saffron Orange Beurre Blanc: Combine white wine, minced shallot, and rice wine vinegar in saucepot. Reduce on medium heat until reduced by 50 percent. Slowly whisk in butter over very low heat until blended. Add saffron and orange zest and whisk in until blended thoroughly. Keep warm until service. Best to make last minute as it can separate. This dish presents itself best if served in bistro bowls. Layer bottom of each bowl with equal amounts of Sauteed chard. Add 1/2 cup sauteed beans, and top with salmon fillet. Drizzle beurre blanc along the outside of chard. Garnish with citrus zest and capers, if desired. Wine Recommendation: Chardonnay ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 4605,"Zingertini 1 tangerine-orange flavored tea bag (recommended: Celestial Seasonings Tangerine Orange Zinger tea) 3 ounces premium vodka Ice cubes 1-ounce orange liqueur 1 orange or tangerine slice, for garnish Instructions: Steep the tea bag in the vodka for 5 minutes. After steeping, remove tea bag and squeeze. Discard tea bag. In a shaker filled with ice, combine vodka mixture and orange liqueur. Shake well and strain into a martini glass. Garnish with an orange or tangerine slice and serve cold. ","[Vodka, Orange Liqueur]" 4606,"Cheddar & Chutney Grilled Cheese 12 (1/4-inch-thick) slices good bakery white bread 1/4 pound (1 stick) unsalted butter, melted 1 (8.5-ounce) jar mango chutney, such as Stonewall Kitchen 3 cups grated extra-sharp white Cheddar (8 ounces) (see Cook's Note) Instructions: Lay 6 slices of the bread on a cutting board and brush each slice generously with the butter. Turn the slices over and spread each one with 1 1/2 tablespoons of the chutney. Place 1/2 cup of the Cheddar evenly on each slice and place the remaining 6 slices of bread on top of each sandwich. Brush the tops generously with melted butter. Heat a panini press (see Cook's Note) and grill the sandwiches according to the directions for the machine, until the bread is nicely browned on both sides and the Cheddar is starting to melt. Place the sandwiches on a cutting board and cut each one in half diagonally. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4607,"Chewy Chocolate Espresso Cookies 3 1/4 cups semisweet chocolate chips 1/2 cup butter 1/2 cup flour 1/2 teaspoon baking powder 1/2 teaspoon salt 4 eggs 1 1/2 cups sugar 2 teaspoons vanilla 1 1/2 teaspoons instant espresso 1 1/2 cups chocolate chips Instructions: In a bowl over simmering water, melt the 3 1/4 cups chocolate chips and butter together. Meanwhile, in another bowl, mix together the flour, baking powder, and salt. In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy. Add the vanilla and ground espresso, then add the chocolate mixture. Mix in the dry ingredients and the remaining 1 1/2 cups chips. Let sit at room temperature for 30 minutes to set up. Scoop onto parchment lined sheet pans with a medium ice cream scoop then freeze. Bake from frozen in a preheated 375 degree F for 7 minutes. You can par-bake them for 5 minutes then bake an additional 2 minutes at the time you serve them so they're warm. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 4608,"Molten Chocolate Puffs with Raspberry Cream 1/3 cup heavy cream 1 tablespoon confectioners' sugar 10 thawed frozen raspberries in syrup 2 ounces semi sweet chocolate 1 ounces unsweetened chocolate 1/4 cup milk 2 egg yolks 3 egg whites 1 1/2 tablespoons sugar 4 (1/2 cup capacity) ramekins, buttered and dusted with additional granulated sugar Instructions: Whip cream with confectioners' sugar and refrigerate. Drain raspberries from their syrup and puree until smooth in food processor; force them through a sieve to remove seeds and fold puree into whipped cream; refrigerate. In a saucepan, melt 2 kinds of chocolate and milk over very low heat, stirring constantly. Remove from heat and transfer to a bowl; cool slightly. Whisk egg yolks into chocolate, one at a time, working fast so that they do not curdle. Beat egg whites to soft peak stage. Add sugar and beat until stiff but not dry. Fold a quarter of whites into chocolate mixture to lighten it and fold lightened mix back into whites. Spoon into ramekins and bake at 350 degrees for about 10 to 12 minutes; molten puffs should remain moist in center. To serve: bring them to the table; break each one open with a spoon and add raspberry cream in the center of each puff. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 4609,"Smoked Cod Rillettes 1 shallot, finely chopped Canola oil, for cooking 1 quart cold-smoked cod 1 cup sour cream 1/2 cup mayonnaise 2 tablespoons finely chopped fresh dill 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped scallion 1 tablespoon hot sauce 1 tablespoon freshly ground black pepper 1 tablespoon salt, or more as needed 1 teaspoon fermented Fresno powder (sub cayenne if unavailable)
1 teaspoon MSG, optional Juice and zest of 2 limes, or more as needed Juice and zest of 1 lemon, or more as needed 1/2 preserved lemon, finely diced
Toasted crostini, for serving Instructions: Sautee the shallots in a pan in some oil until softened. Set aside. With clean hands, break apart smoked cod into bite-size pieces. In a large bowl combine sour cream, mayonnaise, dill, parsley, scallion, hot sauce, pepper, salt, Fresno, MSG if using, lime juice and zest, lemon juice and zest, preserved lemon and shallots. Taste for salt and citrus. Add more if needed. Add smoked fish pieces. Chill and serve with toasted crostini. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 4610,"Chicken in Mustard 1 1/2 to 2 pounds chicken thighs, skin removed Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil, divided 1 onion, chopped 1/4 pound white button mushrooms, quartered 3 cloves garlic, minced 1 tomato, chopped 1 tablespoon flour 1 teaspoon dried tarragon 1/2 cup white wine 1 cup chicken stock, plus more if needed 1/4 cup Dijon mustard 2 tablespoons sour cream Super Buttered Noodles, recipe follows 2 chicken bouillon cubes 1 pound egg noodles 3 tablespoons butter, softened 1 tablespoon sour cream Chopped fresh parsley, for garnish Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Rinse and dry the chicken thighs and season with salt and pepper. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside. Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the tarragon. Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through. When finished, remove the chicken from the Dutch oven and set aside. Add the mustard and sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over Super Buttered Noodles. In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve. ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Chianti]" 4611,"Red Velvet Cupcakes 15 1/2 ounces all-purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons unsweetened cocoa powder 1 1/2 cups vegetable oil 13 ounces granulated sugar 1 1/4 cups buttermilk 3 eggs 2 tablespoons, plus 2 teaspoons red food coloring 1 1/4 teaspoons vinegar (white or apple cider can both work) 1 1/4 teaspoons vanilla extract 1/8 cup water 1 1/2 pounds cream cheese, room temperature 1 pound butter, room temperature 2 pounds powdered sugar, sifted 1 tablespoon vanilla extract Instructions: For the cupcakes: Preheat oven 350 degrees F.
Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.
Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool. For the cream cheese frosting: Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
The frosting can be used right away, or stored in the refrigerator up to a week.
Frost cooled cupcakes with the cream cheese frosting. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]

" 4612,"Soft-Shell Crab Club Sandwich 4 medium soft-shell crabs 2 tablespoons chili powder 2 tablespoons vegetable oil 4 soft buns, such as brioche, croissant, or other good-quality soft dinner bun 1 sliced tomato 1/2 cup alfalfa sprouts 2 avocados, peeled, pitted and cut into 1/4-inch slices Several leaves of red-leaf lettuce 1/2 cup mayonnaise 2 tablespoons pureed ancho chili peppers, rehydrated Instructions: Season the crabs with salt and pepper, and sprinkle both sides with the chili powder. Preheat a pan with the oil until nearly smoking. Add the crabs, belly-side down. Cook for 5 minutes before turning. Lower the heat and cook for another 5 minutes on the second side. Remove from the pan and pat dry with paper towels to remove any excess oil. Build your sandwich with lettuce, tomato, sprouts, and avocado, topped off with the crab and chili mayonnaise. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4613,"John Spencer's Bolognese Sauce 4 tablespoons extra-virgin olive oil 8 large cloves of garlic, finely chopped 4 (28-ounce) cans whole peeled Italian tomatoes, undrained 1 green bell pepper, coarsely chopped 1 yellow bell pepper, coarsely chopped 1 medium red onion, finely chopped 1 medium white onion, finely chopped 1/2 bunch Italian parsley, leaves chopped 1 package mushrooms, chopped 4 large fresh oregano, chopped 1 teaspoon fresh leaves of basil, chopped 1 large stalk celery, chopped 1-cup chianti or good Italian red wine 2 (16-ounce) cans tomato sauce Salt Pepper 1/2 pound lean premium ground beef 1/2 pound ground pork Olive oil 2 tablespoons granulated sugar 1 hot sausage link (optional) 1 mild sausage (optional) 2 tablespoons butter 3 pounds pasta of your choice, cooked al dente Instructions: In a large cast iron skillet, place the olive oil and cloves of garlic. Cook for about 2 minutes over medium heat until garlic gets light tan but not brown. Add the tomatoes into the oil and garlic and scald tomatoes for about 5 minutes, stirring occasionally, and breaking up with wooden spoon. Transfer tomato mixture to a large saucepan and keep on low heat. Clean out cast iron skillet for upcoming use. Mix chopped vegetables and herbs together in a big bowl. Take 1/3 of mixture and set aside. Put the remaining 2/3 into saucepan with tomato mixture. Add 1 cup of good Italian red wine, such as Chianti (do not use cooking wine) to tomato mixture. Add 2 (16-ounce) cans of tomato sauce to tomato mixture. Add 1 teaspoon salt to taste, and freshly ground pepper (as such as you like). Let the tomato sauce cook uncovered simmering for 1hour. Put about 1 tablespoon of olive oil in bottom of cast iron skillet. Add ground beef, ground pork, and remaining 1/3 vegetable mixture. Cook until meat is medium well and then add mixture to tomato sauce. Add 2 tablespoons of sugar to pot. Simmer tomato sauce partially covered for another 1 to 1 1/2 hours. When tomato sauce is about 15 minutes away from being done, take the 2 sausage links, make a slit down the middle, but do not cut in half. Put the water on to a boil for pasta. Cook Pasta. Place the sausage links in the cast-iron skillet and cook until browned all the way through. Slice sausage into chunks. Either add sausage to tomato sauce or use as suggested below. Place pasta in large serving bowl, add butter, mix, add enough sauce to coat, and as much fresh grated Parmigiano-Reggiano cheese as you like. Serve pasta from the big bowl into individual servings with a few sausage chunks and more if desired. Bon Appetit! ","[Chianti, Barolo, Montepulciano, Tempranillo]" 4614,"Elizabetta's Biscotti 3 3/4 cups flour 2 cups plus 2 tablespoons sugar 1 cup almonds 1 teaspoon baking powder Pinch salt Pinch saffron, optional 3 eggs 2 yolks 1 egg white, slightly beaten with a fork 1/4 cup sugar Instructions: Preheat oven to 375 degrees F. In a mixing bowl fitted with a paddle attachment, stir together the dry ingredients. In a small bowl, whisk together the eggs and the yolks. Add them to the dry ingredients and mix on low until moistened and combined. Flour your hands slightly and roll the dough into log 2-inches in diameter. Place on a sheet pan and brush with the beaten egg white. Sprinkle with sugar and bake until golden brown, about 10-15 to minutes. Lower oven temperature to 325 degrees F. Let cool for 5 minutes, then, cut on a bias with a serrated knife. Lay the slices out on a sheet pan and return them to the oven to dry out. Let cool, then store in an airtight container. Dip in Vin Santo. Serving suggestion: Vin Santo . ","[Barolo, Chianti, Barbaresco, Rioja]" 4615,"Bittersweet Chocolate Chip-Mango Cookies 8 tablespoons (1 stick) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 1/4 cups all-purpose flour (see Cook?s Note) 1/2 teaspoon baking soda 1/2 teaspoon fine salt 3/4 cup bittersweet chocolate chips 1/2 cup roughly chopped dried mango Instructions: Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine. Whisk the flour, baking soda and salt together in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the bittersweet chocolate chips and dried mango. Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4616,"Mexican Quiche 1 8 or 9 inch deep dish pastry crust 1-lb lean ground beef 3 large eggs, beaten 1 cup salsa 2 cups shredded cheese, your choice 1 small onion, finely diced 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder salt to taste sour cream cilantro, chopped diced tomatoes black olives Instructions: Preheat oven to 350 degrees. Brown ground beef in a large skillet. Add onion and cook until they are soft and translucent. Drain beef, stir in spices and cook 2 minutes. Remove from heat and stir in salsa. Add eggs. Fold in cheese and pour mixture into pastry crust. Bake 20 to 25 minutes until crust is golden brown. Remove from oven and let stand 15 minutes. Cut into 6 or 8 wedges and top each wedge with a dollop of sour cream, cilantro, tomatoes, and black olives. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 4617,"Peanut Butter \Corn\ Dog One 6-inch whole-wheat tortilla 1 tablespoon peanut butter 1 tablespoon granola
1/2 tablespoon mini chocolate chips
1 banana, peeled Honey, for serving
Instructions: Lay the tortilla out flat. Spread with the peanut butter to the edges. Sprinkle with the granola and chocolate chips. Lay the banana on one edge and roll up. Cut the banana in half and insert a stick into each half. Dip in the honey. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 4618,"Spice Rubbed Pork Tenderloin with Asian Cole Slaw 2 pork tenderloins, each about 12 ounces, silver skin removed 1 tablespoon peanut oil 2 teaspoons Chinese five spice Kosher salt and freshly ground pepper 1 1/2 tablespoons rice vinegar 1 1/2 teaspoon soy sauce 1 1/2 teaspoons mirin Juice 1 lime 1 1/2 teaspoons finely grated peeled fresh ginger 1 1/2 teaspoons peanut oil 1 1/2 teaspoons toasted sesame oil 1/4 head Napa cabbage, (about 1/2 pound,) thinly sliced crosswise, 1/2 large head radicchio, thinly sliced, (about 2 cups) 4 scallions (white and green parts), thinly sliced
1 orange or yellow bell pepper, stemmed, seeded, and thinly sliced 1 red apple, such as Macoun, Cortland, or Pink Lady Instructions: Position a rack closest to broiler and preheat to high.
Brush tenderloins with oil and rub all over with five spice. Season with salt and pepper to taste. Lay pork on a broiler pan and, broil turning once, until golden and an instant read thermometer, inserted into the thickest part of meat registers about 150 degrees F. Set meat aside for 5 minutes before slicing about 1/3-inch thick.
Whisk vinegar with soy sauce, mirin, lime juice, and ginger in a medium bowl. Gradually whisk in peanut and sesame oils. Toss cabbage, radicchio, scallions, and bell pepper in a large bowl with 1/4 cup vinaigrette. Grate apple (with skin but not seeds) directly into slaw, and toss again. Season, to taste, with salt and pepper.
Slice pork and divide among 4 plates and garnish with some slaw and drizzle with remaining vinaigrette. Serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4619,"Fettuccine Alfredo Kosher salt 1 pound fettuccine 1 1/2 cups heavy cream 6 tablespoons unsalted butter, cut into cubes 1/4 teaspoon freshly grated nutmeg Freshly ground pepper 1 cup grated parmesan cheese (about 2 ounces), plus more for topping Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, combine the heavy cream and butter in a large skillet. Bring to a simmer over medium-high heat, whisking to combine. Whisk in the nutmeg and 1/2 teaspoon each salt and pepper. Keep warm over low heat. Add the pasta and cheese to the sauce. Increase the heat to medium and toss to coat, adding the reserved cooking water as needed to loosen the sauce. Transfer the pasta to bowls and top with more parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 4620,"Chimichuri Sauce for Steaks 1 bunch parsley, leaves coarsely chopped 8 cloves garlic, minced 3/4 cup olive oil 1/4 cup sherry wine vinegar 3 tablespoons lemon juice 1 teaspoon sea salt, or to taste 1/2 teaspoon freshly ground black pepper, or to taste 1/2 teaspoon cayenne, or to taste Instructions: 1 bunch parsley, leaves coarsely chopped 8 cloves garlic, minced 3/4 cup olive oil 1/4 cup sherry wine vinegar 3 tablespoons lemon juice 1 teaspoon sea salt, or to taste 1/2 teaspoon freshly ground black pepper, or to taste 1/2 teaspoon cayenne, or to taste. ","[Malbec, Zinfandel, Syrah, Rioja]" 4621,"Crab and Shrimp Boil with New Potatoes 8 quarts water 1/4 cup Old Bay seasoning
1/4 cup kosher salt
1 head garlic, halved through the equator
1 tablespoon cl flakes
1 bunch parsley, tied
1 1/2 pounds new potatoes, cleaned
8 to 10 large blue crabs, cleaned
2 pounds (about 2 dozen) jumbo shrimp, heads removed, shell-on
Melted butter, to serve
Toasted bread, to serve
Lemon wedges, to serve
Instructions: Bring the water to a boil in a very large stockpot. Add the Old Bay, salt, garlic, cl flakes and parsley and boil for 10 minutes to infuse. Add the potatoes and cook another 10 minutes. Add the crabs; cook 10 minutes more, or until the crabs are cooked through. Carefully remove the crabs with tongs; then add the shrimp and cook for 2 to 3 minutes, or until just opaque. Drain immediately. Serve the crab, shrimp and potatoes with melted butter, toasted bread and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4622,"Asian Lettuce Wraps 2 teaspoons vegetable oil 1 pound ground beef 2-inch piece ginger, peeled and finely grated 2 scallions, chopped 2 cloves garlic, minced 2 tablespoons soy sauce 1 teaspoon red pepper flakes 1/4 cup hoisin sauce 1/4 cup chopped peanuts Salt and freshly ground black pepper Instructions: 1 head Boston lettuce, leaves separated, cleaned and dried In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4623,"Weak in the Knees Sausage Saute 1 cup slivered almonds 1 pound bulk sage sausage 2 tablespoons butter 3 tablespoons minced garlic 1 red onion, sliced in half moons 1 large butternut squash, peeled and diced into 1/2-inch cubes 1/4 cup chicken stock 4 cups baby spinach leaves 1 cup dried cranberries 1 tablespoon chopped parsley leaves 1 teaspoon kosher salt 1 teaspoon cracked black pepper Instructions: In a large deep saute pan over medium-high heat, add the almonds. Toast, tossing frequently, until lightly browned, approximately 1 to 2 minutes. Remove the almonds from the pan and set aside.
In the same pan, add the sausage. Cook, while breaking it up with a wooden spoon, until browned through, about 5 to 6 minutes. Remove the sausage to a paper towel lined plate to drain. Add 2 tablespoons of butter to the pan and let the butter brown for 1 minute. Add the garlic and onion and cook until softened, about 1 to 2 minutes, then add the squash. Cook until the squash begins to color, about 5 to 6 minutes. Stir in the chicken stock and continue cooking until the squash is tender, about 10 to 12 minutes. Add the spinach, cranberries, parsley, salt and pepper and toss to combine. Return the sausage and the almonds to the pan. Toss well and heat through. Transfer the mixture to a serving bowl and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4624,"BBQ Burger with Pork 2 pounds ground beef (80/20 blend) Kosher salt and freshly ground black pepper 2 tablespoons grapeseed oil
1/2 cup barbecue sauce of choice 10 ounces homemade or prepared pulled pork, recipe follows Four 4 1/2-inch brioche buns 2 tablespoons unsalted butter, softened 3 pounds bone-out Boston butt 1 tablespoon Cajun spice 1 tablespoon salt 1 teaspoon freshly ground black pepper 3 cups medium-dice mixed carrots, celery and onions 2 bay leaves Chicken stock, for covering pork Instructions: For the burgers: In a bowl, blend the ground beef with 1 teaspoon salt and 1/2 teaspoon pepper. Remove a small portion, about 1 ounce, and cook to check the level of seasoning. Add additional salt and pepper if needed. Using about 8 ounces for each burger, form the meat into even-sized patties and flatten slightly (do not over-mix during the process). Warm a griddle or pan over medium-high heat until hot, 2 to 3 minutes. Add the oil and patties and reduce the heat to medium. Cook on the first side until browned, 3 minutes, and then flip and repeat the process to the desired doneness. Remove and let rest. For the pork: In a saucepan, warm the barbecue sauce over medium-low heat. Add the pulled pork and mix with the sauce until warm. For the buns: In a flat pan, warm the buns over medium heat for 2 minutes. Butter the interior portion of the buns and cook until nicely toasted, 1 to 2 minutes. To build the burgers, place the patties on the bottom buns. Top with the sauced pork and bun tops and serve. Preheat the oven to 325 degrees F. Sprinkle the Boston butt with the Cajun spice, salt and pepper and put in a deep roasting pan. Add the diced vegetables and bay leaves, and then cover with chicken stock. Wrap with plastic wrap and tightly cover with foil. Roast until tender, 2 to 2 1/2 hours. Remove the pork from the stock and let cool. Shred with two forks. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 4625,"Slightly Pickled Honeydew with Herbs 1 large, ripe green honeydew (about 6 pounds) 1 cup distilled white vinegar 1/2 cup sugar 1 to 2 hot red cl peppers, seeded and finely chopped Suggested toppings: chopped salted peanuts and torn fresh cilantro, basil or mint leaves, or a mix Instructions: Cut the honeydew into half. Save half for another use. Remove the rind. Cut into 3 wedges and then slice across to make 1/2-inch-thick triangles. You should have about 6 cups. Put the fruit in a resealable plastic bag. Put the vinegar, sugar and chiles in a small saucepan. Bring to a boil, stirring occasionally, and boil for about 30 seconds. Transfer to a small bowl and stir in 1 cup of ice. When the mixture is tepid, pour it over the melon, and seal, pressing out the air. Lay the bag flat in a shallow dish and chill for at least 4 hours and up to overnight, flipping the bag after about 2 hours. Remove the melon from the brine, shake off excess liquid, and place on a platter. Sprinkle some peanuts and herbs over the top, if using, and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 4626,"Savory Garlic Scones with Cheesy Herb Spread 1 whole head garlic 1 tablespoon olive oil
2 large eggs
1/4 cup milk, plus 1 to 2 tablespoons if needed
2 cups all-purpose flour, plus more for dusting work surface
1 tablespoon baking powder
1 teaspoon ground black pepper
1 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
3 scallions, green parts only, thinly sliced
Cheesy Herb Spread, recipe follows 8 ounces cream cheese, softened 2 ounces Gorgonzola cheese, softened
4 tablespoons (1/2 stick) unsalted butter, softened
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon kosher salt
Pinch cayenne pepper, optional 1/4 cup chopped mixed herbs (parsley, chives, tarragon, dill)
Instructions: Preheat the oven to 375 degrees F; position a rack in the center of the oven. Line a baking sheet with parchment paper or lightly coat with cooking spray; set aside. With a serrated knife, cut the top quarter off the garlic head to expose the tops of the cloves. Place the garlic, cut side up, on a sheet of foil large enough to enclose it; drizzle with olive oil. Close the foil completely around garlic, crimping the sides and top so no steam can escape. Roast the garlic in the oven until softened and cooked through, about 30 minutes. Carefully remove the garlic from the foil and, squeezing from the bottom, release the roasted cloves into a medium bowl. Add the eggs and milk, stir to combine, and set aside. In a large bowl, whisk to combine the flour, baking powder, pepper and salt. Use a pastry blender, two knives or your fingers to combine the butter to make the mixture crumbly. Add the wet garlic mixture to the dry flour mixture and gently stir. Add the scallions; gently combine to evenly distribute. If the dough seems too dry, add more milk, a tablespoon at a time. Turn the dough out onto a well-floured work surface. With your hands, pat into a 6-by-9-inch rectangle. Cut into 6 squares and then cut the squares in half diagonally. Place the scones on prepared baking sheet, spaced 1-inch apart. Bake until golden and cooked through, 25 minutes. Serve with the Cheesy Herb Spread. Place the cream cheese, Gorgonzola, butter, garlic powder, onion powder, salt and cayenne in a food processor and pulse until well blended. Add the herbs and pulse until combined. (Alternatively, mix all ingredients with a spoon in a large bowl until combined.) Chill in refrigerator until ready to use. Yield: 1 1/2 cups ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 4627,"Bourbon Barbecued Pork Chops Kosher salt 1/2 cup packed dark brown sugar 4 8-to-10-ounce bone-in pork loin chops, trimmed of excess fat 1/2 cup bourbon or apple cider 1/4 cup apple cider vinegar 2 teaspoons Worcestershire sauce 3 cloves garlic, minced 1 tablespoon minced peeled ginger 1 medium onion, cut into 1/2-inch-thick rounds 2 medium beefsteak tomatoes, halved crosswise 1 tablespoon vegetable oil Instructions: Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side. Whisk 1/4 cup salt, 1/4 cup brown sugar and 3 cups warm water in a large bowl. Add the pork and soak 10 minutes. Meanwhile, mix the bourbon, vinegar, Worcestershire sauce, the remaining 1/4 cup brown sugar, the garlic and ginger in an ovenproof saucepan. Put on the grill over direct heat; bring to a boil, then remove from the grill. Grill the onion and tomatoes over direct heat until charred, about 3 minutes per side for the tomato and 4 to 5 minutes per side for the onion. Add to the saucepan, then return the pan to the grill and cook until the sauce is thickened, about 15 more minutes. Remove the chops from the brine; pat dry. Brush with the vegetable oil and grill over direct heat, 2 to 3 minutes per side. Transfer to the cooler side of the grill and cook 3 to 4 more minutes per side, brushing with the sauce. Serve with the remaining sauce and vegetables. ","[Bourbon, Zinfandel, Merlot, Rioja]" 4628,"Grilled Flank Steak with Gorgonzola Cream Sauce 1 1/2-pound flank steak Salt and freshly ground black pepper Gorgonzola Cream Sauce, recipe follows 1 tablespoon butter 1 shallot, minced 1 cup heavy cream 1/4 pound Gorgonzola Salt and freshly ground black pepper Instructions: Heat a grill pan to medium heat. Season the steak liberally with salt and pepper. Cook for 6 minutes on each side for medium rare.
Remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices. Transfer to a platter and ladle on Gorgonzola Cream Sauce. Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper. ","[Cabernet Sauvignon, Syrah, Malbec, Barolo]" 4629,"Couscous-Parsley Salad with Preserved Lemon 1/4 cup couscous 1/4 cup water 2 tablespoons fresh lemon juice 2 teaspoons olive oil 40 sprigs fresh flat-leaf parsley, finely chopped (about 1/4 cup) 30 fresh mint leaves, finely chopped (about 2 tablespoons) 2 teaspoons finely diced Moroccan Preserved Lemon rind, recipe follows 1 tablespoon pine nuts, toasted 3/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1 small tomato, peeled, seeded and diced 2 Belgian endives, separated into leaves, for scooping 12 unblemished lemons of equal size Sea salt or table salt Instructions: In a medium bowl, combine the couscous with the water and lemon juice. Let stand 1 hour. To the couscous add the olive oil, parsley, mint, preserved lemon rind, pine nuts, salt and pepper. Mound the couscous in the center of a serving platter. Top with diced tomato. Surround the base with endive leaves. Serve at room temperature. Scrub the lemons under running water and pat dry. Cut a thin slice from each end of a lemon. Set on end and make a vertical cut 3/4 of the way through the fruit, leaving the 2 halves attached. Turn the lemon upside down, rotate 90 degrees, and make a second vertical cut, again 3/4 of the way through the fruit. Fill each cut with as much salt as it will hold. Place the lemon in a sterilized, 1-quart size, wide-mouth canning jar. Proceed in this manner for the remaining lemons, pressing as many into the jar as possible. Seal and set aside at room temperature. Add additional lemons over the next few days as the rinds of the first lemons begin to soften. By this time, the juices should have risen to cover the lemons. If not, add 1 tablespoon of fresh lemon juice mixed with 1 teaspoon of salt. This will prevent the top lemons from darkening. Store at room temperature until the rinds become tender, and the pulp acquires the consistency of jam, 3 to 4 weeks. Refrigerate. Use within 6 months. Yield: 1 quart ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 4630,"Monday to Friday Pecan and Sour Cream Noodle Pudding 4 cups cooked medium size egg noodles 3 eggs, lightly beaten 1 teaspoon vanilla 1/4 cup dark brown sugar 1/4 cup sour cream 1 cup cottage cheese, smoothed in a food processor 2 tablespoons unsalted butter, melted 1 cup (1/4 pound) toasted pecans, chopped 1 cup golden raisins Instructions: Preheat oven to 350 degrees. Cook noodles for 5 minutes, then drain, rinse under cold water and drain again. Lightly butter a 9-inch square pan. In a bowl whisk the eggs and vanilla together. Add the sugar, sour cream, cottage cheese, whisk in melted butter and raisins. Fold in cooked noodles and turn into prepared baking pan Bake for about 30 minutes or until eggs have set. Let stand for 5 minutes before serving. Dust with cinnamon if you wish. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 4631,"Pumpkin-Walnut Cake 1 3/4 cups (9 ounces) all-purpose flour 1 1/2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 3/4 teaspoon kosher salt 4 large eggs 1 2/3 cups (12 ounces) sugar 1 cup vegetable oil 1 3/4 cups homemade pumpkin puree or one 14-ounce can pure solid-pack pumpkin mixed with 1/4 cup water 1 cup (3 1/2 ounces) small walnut pieces, toasted 1/4 cup chocolate ganache (optional) Instructions: Liberally butter a 10-inch bundt pan and dust with flour. Tap out the excess flour. Preheat the oven to 350 degrees F. Sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt into a bowl and set aside. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and sugar and whisk on medium speed until well combined and lightened in color, about 2 minutes. Reduce the speed to low, slowly drizzle in the oil, and whisk until combined, then whisk on high speed for 1 minute to emulsify. Switch to the paddle attachment. Add the pumpkin puree to the egg mixture and mix on medium speed just until combined. Add the dry ingredients in 3 additions, mixing just until combined after each addition, approximately 5 seconds each time. Remove the bowl from the mixer and scrape down the sides with a rubber spatula. Fold in the walnuts by hand. Pour the batter into the prepared pan. Bake until the cake springs back when touched and a tester inserted in the center comes out clean, 40 to 50 minutes. Transfer to wire racks and cool in the pan for 10 minutes. Run an offset spatula around the edges of the pans, then invert the cakes onto the racks and let cool for about 20 minutes longer. Serve right away, or wrap tightly in plastic wrap and refrigerate until you are ready to serve and up to 3 days. To freeze, wrap tightly in a second layer of plastic wrap and store in the freezer for up to 2 months. Serve at room temperature. Note: To make your own pumpkin puree, preheat the oven to 400 degrees F. Scrub a small (about 4 pounds) sugar pumpkin well and wipe dry. Cut the pumpkin in half and place the halves, flesh-side down, on a greased cookie sheet and bake until very soft, about 1 hour. Let the pumpkin cool. Scrape out the seeds and stringy fibers and discard. Scoop out the flesh of the pumpkin and process until smooth in a food processor or pass through a food mill to make a puree. Makes about 2 1/2 cups puree. Chocolate Ganache: We make 20 gallons of chocolate ganache every week at Miette as it is used in or on many of the things we make. Miette's recipe for this exquisite, velvety ganache is based on a recipe by Robert Linxe in the cookbook from La Maison du Chocolat in Paris, La Maison du Chocolat: Transcendent Desserts by the Legendary Chocolatier, which is why we call it the \MDC\ in the bakery. We use chocolate with 62 percent cacao. Guittard and Scharffen Berger are our preferred brands, but feel free to try any chocolate to your taste. Makes about 3 cups 10 ounces 62 percent cacao chocolate, chopped 2/3 cup (2 1/2 ounces) sifted powdered sugar 3/4 cup plus 1 tablespoon heavy cream 2 large egg yolks 3 tablespoons unsalted butter, at room temperature Combine the chocolate and powdered sugar in a heatproof bowl. In a saucepan over medium heat, bring the cream to a gentle simmer. Pour the hot cream over the chocolate and stir until the sugar is dissolved. Nest the bowl over a pan of simmering water to make a bain-marie. Heat, stirring, until all of the chocolate is melted and the mixture is smooth. Remove the bowl from the heat. Whisk the egg yolks together in a small heatproof bowl. Pour about 1/2 cup of the melted chocolate mixture into the yolks while whisking, to temper them. Pour the tempered mixture back into the pan of chocolate and whisk to combine. Add the butter and stir until smooth. Pour the hot ganache through a fine-mesh sieve into a clean heatproof bowl. Use the ganache immediately, or transfer to an airtight container and refrigerate for up to 2 weeks. Ganache does not freeze well. Next, microwave on 50 percent power for 10-second intervals, stirring between each, until the ganache reaches the desired consistency. You will usually need to add 1 or 2 tablespoons of hot water to loosen a cold ganache. For a glossy shine, it needs to return to the mixer for beating. For more specific instructions, see individual recipes. ","[Pinot Noir, Barolo, Tempranillo, Garnacha]" 4632,"Butterfly Cupcakes 1 1/4 cups sifted cake flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 8 tablespoons (1 stick) cool unsalted butter, cut into pieces 1/2 cup plus 2 tablespoons sugar 1 egg yolk 1 egg 1 teaspoon pure vanilla extract 1/2 cup sour cream Rainbow sprinkles White Frosting, recipe follows 36 (2-inch length) red licorice whips 12 (1 1/2-inch length) black licorice whips, cut into thin tapered strips 1 tube black icing (the supermarket kind with a small writing tip) 2 tablespoons flour 1 cup milk 1 cup (2 sticks) unsalted butter 1 cup confectioners' sugar 1 teaspoon vanilla extract Instructions: Line a muffin tin with cupcake papers. Heat the oven to 350 degrees F. Sift the already sifted cake flour with the baking soda, baking powder and salt. Cream the butter in a mixer fitted with a whisk attachment until soft, then add the sugar and mix. Add the yolk, the egg and the vanilla and whip at medium-high speed until light and fluffy. With the mixer running at low speed, add a third of the flour mixture and mix. Then add half of the sour cream and mix. Add another third of the flour and mix. Add the remaining sour cream and mix, then the remaining flour. Give it one last mix to make sure everything is blended in. Pour the batter into the muffin cups, filling them 3/4 full. Bake until firm to the touch in the center, 20 to 25 minutes. Set the pan on a wire rack and let cool. To make the butterflies, spread a thick layer of rainbow sprinkles on a plate. Cut off the top rounded \cap\ (like the cap of a mushroom or a muffin) of each cupcake. Spread the flat top of each \beheaded\ cupcake with frosting. Cut a \V\ shape wedges out of the center of each cap, creating 2 semicircles that will serve as the butterfly wings. Spread the flat cut side of the 2 semicircles with frosting, then dip in rainbow sprinkles to coat. Place the 2 wings on top of each cupcake, sprinkles side up, so that the curved sides meet in the middle. Lay 3 strands of red licorice down the center of each one to make the body. Use two pieces of black licorice to make the antennae. Pipe 2 black dots for the eyes, placing one white sprinkle in the center of each eye. Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 4633,"Turkey and Poblano Red Eye Stew 6 poblano peppers 4 cups turkey or chicken stock
2 tablespoons olive or canola oil
2 large starchy potatoes, peeled and cut to 1-inch dice Salt and freshly ground black pepper
2 tablespoons ancho cl powder or mild chili powder blend
4 cloves garlic, chopped
2 onions, chopped
1 cup strong coffee
About 3 tablespoons Worcestershire sauce
2 tablespoons light brown sugar
1 large fresh bay leaf
1 small cinnamon stick
1 cup boiling water 1/2 cup masa or corn meal
1 to 1 1/2 pounds Buttermilk Brined Turkey Breast, recipe below, or roast turkey breast, cut to 1-inch dice Sour cream, for passing 4 cups buttermilk 1/4 cup Sriracha or other hot sauce, such as Frank's Red Hot
2 round tablespoons kosher salt
6 to 8 peppercorns
2 to 3 cloves garlic, crushed
1 lemon, sliced
A few sprigs chives, coarsely chopped
A few sprigs dill, coarsely chopped
A few sprigs parsley, coarsely chopped
3 boneless turkey breasts (about 2 1/2 pounds)
Olive or canola oil
Poultry seasoning
Instructions: Over an open flame or under the broiler, char the peppers all over. Cover and cool enough to handle. Peel and seed the peppers, then puree 3 of them with 1 cup of the stock in a food processor. Dice the remaining 2 peppers into bite-size pieces and reserve for later use. Heat the oil in a soup pot over medium-high heat, add the potatoes and cl powder, and then season with salt and pepper. Cook until the potatoes start to brown, 2 to 3 minutes. Then add the garlic and onions, and cook to tender, 7 to 8 minutes more. Add the coffee, Worcestershire, sugar, bay leaf, cinnamon, the remaining 3 cups stock, the pureed peppers and the chopped peppers. Pour the boiling water over the masa and stir, then add to stew. Add the turkey to the stew and simmer to thicken. Serve the stew in shallow bowls. Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight. Preheat the oven to 325 degrees F. Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 4634,"Crudites Wreath 1 tablespoon olive oil 2 large shallots, finely chopped (about 1 cup) Kosher salt and freshly ground black pepper 1 teaspoon balsamic vinegar 1 cup 2-percent Greek yogurt 1/4 cup whole milk 1/4 cup finely chopped fresh chives 6 cups broccoli florets and/or broccolini stalks 3 cups green beans, ends trimmed (about 12 ounces) 2 heads Romanesco cauliflower cut into florets (about 6 1/2 cups) 12 shishito peppers 9 red cherry or grape tomatoes Kosher salt 1 teaspoon olive oil Instructions: Make the dip: Heat the olive oil in a small saute pan over medium-high heat. Add the shallots and 1/2 teaspoon of salt and cook, stirring frequently, until translucent and soft, about 5 minutes. Add 1/4 cup of water and the balsamic vinegar, reduce the heat to medium and cook, stirring occasionally, until the shallots are soft and caramelized, 12 to 15 minutes; let cool slightly. Combine the shallots, yogurt, milk, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and stir until well blended. Cover and chill for 30 minutes before serving. The dip will keep, refrigerated, overnight if you want to make ahead of time. While the dip chills, bring a large pot of water to a boil over high heat and season generously with salt. Fill a large bowl with ice and cold water. Set aside. Carefully place the broccoli or broccolini into the boiling water, and cook just until the florets turn bright green and are crisp-tender, about 1 minute. Use a slotted spoon to transfer the broccoli to the ice-water bath to stop the cooking and to preserve the bright green color. Once cool, transfer the broccoli to a paper towel-lined plate to dry. Place the green beans in the boiling water and cook just until the beans turn bright green, about 1 minute. Use a slotted spoon or tongs to transfer the green beans to the ice-water bath to stop the cooking and to preserve the bright green color. Once cool, transfer the green beans to a paper towel-lined plate to dry. Add the Romanesco cauliflower to the boiling water and cook just until the cauliflower turns bright green and is crisp-tender, about 3 minutes. Transfer the cauliflower to the ice-water bath to cool, then to a paper towel-lined plate to dry. Heat a medium saute pan over medium-high heat. When the pan is hot, add the olive oil, shishito peppers and 1/4 teaspoon salt and cook, tossing, until they begin to blister in spots, about 2 minutes. (Do not overcook the peppers or they will lose their color and become too soft.) Remove the peppers from the pan and set aside to cool. On a round platter 18 inches in diameter, arrange the broccoli, green beans, cauliflower and shishito peppers into a large ring with a hole in the center to create a ?wreath? shape, making sure to alternate the vegetables throughout. Add three clusters of cherry tomatoes (three tomatoes per cluster) to create accent \ornaments.\ Serve with the onion dip. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 4635,"Chocolate Malt Sandwiches 1 1/2 cups all-purpose flour 1/2 cup Dutch-process cocoa powder, plus more for dusting (optional) 1/2 cup sugar 1/2 cup malted milk powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon vanilla extract 12 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature 4 ounces white chocolate, coarsely chopped 2 tablespoons malted milk powder Pinch of salt 1/2 teaspoon vanilla extract 1/2 cup heavy cream Instructions: Make the cookies: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, cocoa powder, sugar, malted milk powder, baking soda and salt in a large bowl. With a mixer on medium-high speed, add the vanilla and then the butter, a few pieces at a time, and mix until the dough looks like wet sand and holds together when pinched, about 5 minutes. Scrape the dough onto a sheet of parchment paper and pat into a 1/2-inch-thick round. Cover with another sheet of parchment paper and refrigerate until the dough is slightly firm, about 10 minutes. Roll out the dough between the parchment sheets to 1/4 inch thick. Peel off the top sheet and cut the dough into squares or rounds using 1 1/2-to-2-inch cookie cutters. Reroll the scraps and repeat. (Refrigerate the dough if it gets too soft.) Place the cookies 1 inch apart on the prepared baking sheets. Bake until the cookies are set and no longer shiny, 8 to 10 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely. Prepare the filling: Combine the white chocolate, malted milk powder, salt and vanilla in a large bowl. Bring the cream to a simmer in a saucepan over medium heat, then pour over the white chocolate mixture and stir until smooth. Refrigerate until cold, about 25 minutes. Beat with a mixer until thick and spreadable, about 1 minute. Spread about 2 teaspoons of the filling on the underside of half of the cookies, then sandwich with the remaining cookies. Dust with cocoa powder, if desired. Store in the refrigerator up to 5 days. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 4636,"Curried Potatoes and Chickpeas 1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks Kosher salt 3 tablespoons unsalted butter 1 1/2 teaspoons curry powder 1/4 teaspoon cayenne pepper 1 15-ounce can chickpeas, drained and rinsed 2 cups fried onions (one 2.8-ounce can) 1/2 cup plain Greek yogurt 1/4 cup chopped fresh cilantro, plus leaves for topping 2 tablespoons fresh lime juice 1 jalapeno pepper, thinly sliced (remove seeds for less heat) Instructions: Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.
","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]

" 4637,"BBQ Potato Chip-Crusted Salmon with Watercress Salad 1 1/2 pounds skin-on center-cut salmon Kosher salt and freshly ground black pepper
2 tablespoons Dijon mustard
1 cup crushed BBQ chips
1/4 cup dark brown sugar
1 tablespoon chili powder
6 scallions, white and light green parts only, chopped
1 clove garlic Zest of 1 lime (reserve the juice for the salad) 2 teaspoons honey 1 teaspoon white wine vinegar Juice of 1 lime 1/2 jalapeno, diced
1/3 cup olive oil
5 cups watercress
1 cup diced mango
1/2 cup thinly sliced red onions Kosher salt and freshly ground black pepper
1/4 cup toasted sliced almonds Instructions: For the salmon: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and place the salmon in the center skin-side down. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Spread the Dijon evenly on the flesh side of the salmon. In a food processor, combine the BBQ chips, sugar, chili powder, scallions, garlic and lime zest and pulse until combined and the consistency of coarse bread crumbs. Press the mixture onto the mustard on the flesh side of the salmon. Bake until the chip mixture is golden brown and crunchy, about 15 minutes. For the salad: In a large bowl, whisk together the honey, vinegar, lime juice and jalapeno. While whisking, drizzle in the olive oil. Add the watercress, mango and onions and season with salt and pepper, tossing to coat. Place the salad on a plate with the salmon and garnish the salad with the almonds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 4638,"Fresh Walleye with Garlic Wine Sauce 1 (6 to 8-ounce) walleye fillet Salt and freshly ground black pepper Flour, for dredging 2 tablespoons butter 1-ounce sliced white mushrooms 1-ounce diced tomatoes Garlic Wine Sauce, recipe follows 6 ounces linguini, cooked Lemon wedges, for garnish 1 tablespoon butter 4 ounces chopped garlic 6 cups hot water 2 ounces clam base (bouillon) 1/4 cup white wine 3 tablespoons lemon pepper Instructions: Season both sides of the walleye with salt and freshly ground black pepper. Coat both sides of the walleye fillet with flour, tapping off the excess. Heat the butter in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillet over and cook until fish is opaque and cooked through. Remove to a plate and keep warm. Add the sliced mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and any liquid has evaporated. Add some of the garlic wine sauce and season with salt and pepper, to taste. Serve the fish over linguini and top with the pan sauce. Garnish with a lemon wedge. Melt the butter in a medium saucepot over medium heat. Add the garlic and saute until beginning to brown, about 5 minutes. Add the water, clam base, white wine, and lemon pepper, and simmer until reduced and thickened, about 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4639,"Garlic and Cheese Popovers 1/2 cup (1 stick) unsalted butter, at room temperature 2 tablespoons anchovy paste 1 tablespoon chopped chives 1 1/2 teaspoons fresh lemon juice 1/2 teaspoon lemon zest Kosher salt and freshly ground black pepper, optional Vegetable oil cooking spray 6 large eggs, at room temperature 5 cloves garlic, minced 2 cups whole milk, at room temperature 1 1/4 cups (3 ounces) finely grated Asiago cheese 1/4 cup (1-ounce) shredded sharp Provolone cheese 1 1/2 cups all-purpose flour 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup chopped flat-leaf parsley Instructions: Butter: In a small bowl, mix together the butter, anchovy paste, chives, lemon juice, and lemon zest until smooth. Season with salt and pepper (if using), to taste. Popovers: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 12-count muffin or popover pan with vegetable oil cooking spray. Set aside. In a blender, add the eggs and garlic. Blend on medium speed until frothy, about 15 seconds. Add the milk and the cheeses and blend until smooth. Add the flour, salt, pepper and parsley. Blend on medium speed until incorporated. Pour the batter into the muffin cups, filling each cup to within 1/4-inch of the top. Bake, without opening the oven door, until puffed and golden, about 30 to 35 minutes. Remove the popovers from the oven and serve with the anchovy butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4640,"Roast Duck 1 (5 1/2-pound) duckling 1 teaspoon salt 1/4 teaspoon pepper 1 onion, sliced 1 cup red currant jelly 1 tablespoon lemon juice Instructions: Season both the outside and inside of the duckling with salt and pepper. Place the onion inside the duck. Truss the bird and prick the skin. Dry thoroughly. Place the duck breast-side up in a roasting pan and place in the center rack of a 425 degree preheated oven for 15 minutes to brown lightly. Reduce the oven temperature to 350 degrees and roast for 1 additional hour to 1 hour and 25 minutes. Remove accumulated fat occasionally with a bulb baster. The duck is done to medium rare if the juices from the fattest part of the thigh or drumstick run faintly rosy when the duck is pricked, and when the duck is lifted and drained, the last drops of juice from the vent are pale rose. The duck is well done when the juices run pale yellow. Remove the duck from the oven, discard trussing strings, and place on a serving platter. Let sit for 10 minutes before carving. In a saucepan, combine the red currant jelly and the lemon juice. Bring to a boil, strain, and serve with the duck. ","[Burgundy, Barolo, Rioja, Tempranillo]" 4641,"Slow-Cooker Mediterranean Lentil Soup Two 32-ounce boxes chicken stock (8 cups) 1 cup diced carrots 1 cup green lentils, rinsed 1/2 cup jarred marinated artichokes, drained 1/2 cup diced celery 1/2 cup sun-dried tomatoes in oil, drained and julienned, plus 1 tablespoon oil from the jar 1 teaspoon vegetable bouillon paste 3 sprigs fresh oregano 1 onion, diced 2 cups escarole, julienned Zest and juice of 1 lemon Kosher salt and freshly ground black pepper Crusty bread, for serving Instructions: Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside. ","[Ros, Vermentino, Grner Veltliner, Albari?o]" 4642,"Family Favorite Salad with Homemade Ranch Dressing and Croutons 1 head butter lettuce, washed, spun dry and torn or cut into bite-size pieces 1/2 head red leaf lettuce, washed, spun dry and torn or cut into bite-size pieces 3/4 cup Ranch Dressing, recipe follows 1 cup Croutons, recipe follows 1 pint cherry or grape tomatoes, cut in 1/2 2 ripe avocados, halved, pitted and flesh diced 2 pieces bacon, cooked until crisp and crumbled 1/3 cup sour cream 1/2 cup mayonnaise 1 cup buttermilk 3 tablespoons freshly chopped chives 2 tablespoons freshly chopped Italian parsley leaves 1/2 teaspoon dried dill 1 teaspoon salt, divided 1 teaspoon freshly cracked black pepper 1 tablespoon white vinegar 1 tablespoon garlic paste, (use half of the salt and 5 cloves garlic smashed with the flat side of a knife, to make paste) 1/2 teaspoon salt, plus more for sprinkling 1 teaspoon freshly cracked black pepper 1/4 teaspoon cayenne 1/2 teaspoon paprika 2 teaspoons dried parsley 1 teaspoon dried basil 2 teaspoons garlic paste, (2 cloves garlic smashed with the flat side of a knife and a sprinkle of salt, to make paste) 1/3 cup extra-virgin olive oil 4 cups cubed stale Italian bread, cut into 3/4-inch cubes Instructions: In a chilled salad bowl, add the greens and lightly coat the inside of the bowl with Ranch Dressing. Add the Croutons and toss lightly. Garnish with the tomatoes, avocado and bacon, serve immediately. In a medium bowl, combine the ingredients and blend well with fork or stick blender. Cover and refrigerate for at least 1 hour before serving. Preheat the oven to 325 degrees F. In a large bowl, combine all the ingredients, except the bread, until well combined. Adjust the seasoning, if needed. Add in the bread and mix well with your hands, tossing to coat all sides of cubes. Pour out onto a baking sheet and spread evenly. Bake in the oven for 20 to 30 minutes, turning after 10 minutes. Remove from the oven and let cool. Store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 4643,"Deconstructed Arrabbiata One 28-ounce can whole San Marzano tomatoes 1/2 onion Pinch sugar 3 to 4 fresh basil leaves, torn 2 cloves garlic, grated or made into a paste EVOO, for drizzling Sea salt and freshly ground pepper 2 or 3 Italian cherry peppers or Fresno cl peppers Sea salt 1 clove garlic, very finely chopped 4 tablespoons harissa 1/4 cup chopped pine nuts 1 cup fresh basil leaves 1 cup fresh flat-leaf parsley leaves 1/3 to 1/2 cup EVOO 1/3 cup grated Parmigiano-Reggiano 1 clove garlic, finely grated or made into a paste Salt and freshly ground pepper
Freshly grated nutmeg Salt 1 pound spaghetti Shaved or grated Parmigiano-Reggiano EVOO, for drizzling Instructions: For the tomato sauce: Put the tomatoes and their juice in the bowl of a food processor. Grate 3 to 4 tablespoons of the onion directly into the food processor so the juice falls into the tomatoes. Add the sugar, basil, garlic and a liberal drizzle of EVOO (about 1 tablespoon), and season with sea salt and pepper. Whizz the mixture up until it's pureed, then transfer it to a small pot. Bring to a simmer over medium-low heat and cook 20 to 30 minutes. (If you're not serving the sauce immediately, cool and then refrigerate it. Any leftovers are delicious on spaghetti with butter and cheese for a more simple supper another night. It also freezes well if you want to make a double or triple batch.) Rinse out the food processor and return the bowl to the base. For the cl paste: Finely chop the chiles (remove the seeds if you want to curb their heat a little). Sprinkle some sea salt over the chiles on the cutting board, then mash in the garlic to form a paste. Mix with the harissa in a small container. Cover and store in the refrigerator. For the pesto: Lightly toast the pine nuts in a small skillet. Let cool completely. Combine the pine nuts, basil, parsley, EVOO, cheese and garlic in the food processor. Season with salt, pepper and a few grates of nutmeg. Pulse until the mixture is well blended, then transfer to a small container. Cover and store in the refrigerator. (The pesto freezes well, so double or triple the batch if you like.) To serve, bring the sauces to room temperature. Reserve one-third of the cl for other uses. Bring a pot of salted water to a boil, then cook the spaghetti until al dente. Reserve 1 cup cooking liquid, then drain the pasta. Meanwhile, reheat the tomato sauce in a small pot over medium-low heat. Put the pasta in a serving bowl, douse with the reserved cooking water and stir in all of the tomato sauce and half of the pesto. Drizzle with EVOO and add 1 tablespoon of the cl sauce at a time, adjusting it to your preferred level of heat. Toss vigorously to combine. Serve with lots of cheese and the remaining cl paste and pesto sauce for stirring in to each person's taste. Finish with another drizzle of EVOO. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 4644,"Grilled Hawaiian Pita Pizzas with Spiced Pork, Charred Broccoli and Cheddar 2 cups cherry tomatoes 4 tablespoons olive oil, plus more for oiling the grill grates and brushing the pitas 4 tablespoons olive oil, plus more for oiling the grill grates and brushing the pitas
2 teaspoons red wine vinegar 7 leaves fresh basil, torn 3 teaspoons dark brown sugar Kosher salt 1 teaspoon smoked paprika Pinch ground cloves Freshly ground black pepper 8 ounces pork tenderloin, trimmed and cut into 2-inch pieces (about half a tenderloin)
1 1/2 cups 1-inch broccoli florets Four 1/4- to 1/2-inch-thick pineapple rings (about 1/2 pineapple) Six 6- to 8-inch pocketless pitas 3 cups Sargento Chef Blends Shredded 4 State Cheddar (12 ounces) Instructions: Prepare an outdoor grill for medium-high heat, leaving 1 burner off (for indirect heat to finish the pork). Put the tomatoes in the center of a large sheet of foil, drizzle with 2 tablespoons of the oil, gather the edges up to the center and fold over to form a purse. Grill for 20 minutes. Remove from the heat, and, being careful of the steam, open the pouch. Pour the tomatoes and their juices into a medium bowl, mash with a fork to make a chunky sauce and stir in the vinegar, basil, 1 teaspoon of the brown sugar and 1 teaspoon salt. While the tomatoes are cooking, combine 1 tablespoon of the remaining oil, the remaining 2 teaspoons brown sugar, the paprika, cloves, 1 teaspoon salt and a few grinds of black pepper in a small bowl to make a paste. Coat the pork generously with the paste. Oil the grill grates, and grill the pork over direct heat for 6 minutes, turning occasionally. Move the pork to indirect heat, cover and cook until a thermometer inserted in the thickest part of each piece registers 145 degrees F, about 10 minutes more. Transfer the pork to a baking sheet, and let rest for 10 minutes, then cut into 1/2-inch chunks. Toss the broccoli with the remaining 1 tablespoon oil, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Place a grill basket on the grill, add the broccoli and grill, turning frequently, until the edges are charred and the insides are tender, about 6 minutes; transfer to the baking sheet. Brush the pineapple slices with oil, sprinkle with salt and pepper and grill until lightly charred, about 3 minutes on each side. Cut into 1/2-inch chunks, and transfer to the baking sheet. Brush both sides of the pitas with oil, and grill until marked, about 1 minute per side. Top the pitas with about 1/4 cup of the tomato sauce, then top with the pork, broccoli, pineapple and Cheddar, dividing evenly among them. Grill, covered, until the cheese melts, about 5 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 4645,"Duck Breast with Berry Sauce 6 large boneless duck breast fillets, skin on Salt and freshly ground black pepper 2 tablespoons oil 1/4 cup balsamic vinegar 1 cup red wine 1 cup chicken or duck stock 1/3 cup brown sugar 3 sprigs fresh rosemary 2 cups berries: blueberries, raspberries, or blackberries 2 tablespoons butter Instructions: Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary. To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 4646,"Cod Goujonettes with Salt and Malt Vinegar Aioli Peanut or canola oil, for frying 4 pounds skinless cod fillets 2 cups all-purpose flour 2 teaspoons seafood seasoning, such as Old Bay 1 teaspoon baking soda Kosher salt 1 bottle lager, cold, such as Harp Salt and Malt Vinegar Aioli, for serving, recipe follows 2 cups mayonnaise 1/2 cup malt vinegar 2 tablespoons parsley, chopped 1 clove garlic, finely minced 1 tablespoon kosher salt Instructions: Fill the fryer with oil and heat to 375 degrees F. Preheat the oven to 200 degrees F. Cut the cod into 1-by-3-inch strips, using a sharp knife. Combine the flour, seafood seasoning, baking soda and a pinch salt in a medium bowl. Make a well in the center and gently pour in the beer. Mix until just combined. Working in batches, coat the fish generously in the batter. Fry the fish in batches until golden brown and crispy, turning the fish over to make sure they fry evenly, about 5 minutes. Transfer immediately to paper towels to blot the excess oil. Season with salt while the fish are still very hot. Arrange the fish on a baking sheet lined with a cooling rack, and insert a cocktail toothpicks into each piece. Hold in the oven until ready to serve. Serve with a small dollop of the Salt and Malt Vinegar Aioli on top of the fried cod. Whisk together the mayonnaise, vinegar, parsley and garlic in a medium bowl until combined. Stir in the salt, adding more to taste, if needed. Reserve until ready to use.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 4647,"White Bean and Escarole Soup 2 tablespoons olive oil 2 ounces pancetta or prosciutto, diced 1/2 cup diced onion 4 cloves garlic, minced 1 teaspoon minced fresh rosemary or thyme leaves 1/4 teaspoon red pepper flakes 1 head escarole, (about 1 pound) trimmed, washed, and coarsely chopped
Two 15 ounce cans cannellini beans, rinsed and drained 1 cup chopped canned whole tomatoes 5 cups homemade or canned low-sodium chicken broth 1 teaspoon kosher salt plus more to taste Freshly ground black pepper to taste Instructions: Serving suggestions: Drizzle each serving with extra-virgin olive oil and/or sprinkle with freshly grated Parmesan and serve with a good crusty bread. In a soup pot, heat the oil over medium heat, add the pancetta, and saute for about 5 minutes. Remove the meat with a slotted spoon and set aside. Add the onion and saute until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes; saute for 3 minutes more. Add the escarole, stirring until wilted, about 2 minutes more. Add the beans, tomato, broth, and salt; bring to a boil. Lower the heat to maintain a gentle simmer, cover, and cook for 10 to 15 minutes. Stir in the reserved pancetta and season with salt and pepper. Serve immediately with the oil and/or cheese and the crusty bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 4648,"Candy Cane Ice Cream Pops 4 candy canes broken into small pieces 1 cup cranberry juice 1/4 cup champagne 2 teaspoons super fine sugar 2 tablespoons vanilla yogurt 10 candy canes Instructions: Break 4 candy canes into small pieces and set aside. Mix together the cranberry juice, champagne, sugar and yogurt in a bowl. Fold in the candy cane pieces and pour into a mold. Put the whole candy cane into the liquid and set in freezer.; ","[Champagne, Moscato, Riesling]" 4649,"Greek Meatballs with Lemon and Arugula 1/3 cup converted rice 3 large eggs 1/2 pound lean ground lamb 1/2 pound lean ground beef 1/2 cup chopped deli-sliced provolone cheese (about 2 ounces) 1 small onion, finely chopped 1/3 cup chopped fresh mint 1/4 cup chopped fresh parsley 1 teaspoon finely chopped fresh marjoram (or 1/2 teaspoon dried) 2 cloves garlic, minced 1/4 teaspoon ground allspice Kosher salt and freshly ground pepper 3 cups low-sodium chicken broth 1/3 cup fresh lemon juice (from about 3 lemons) 3 cups baby arugula Extra-virgin olive oil, for drizzling Instructions: Place the rice in a large microwave-safe bowl and add 1 cup water. Cover with plastic wrap, pierce with a knife a few times to vent, then microwave until the water is almost absorbed, 10 minutes. Uncover and fluff the rice with a fork; let cool completely. Lightly beat 1 egg in a small bowl. Add to the bowl with the rice along with the lamb, beef, provolone, onion, half each of the mint and parsley, the marjoram, garlic, allspice, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until just combined (do not overmix); cover and refrigerate 30 minutes. Dampen your hands and form the meat into 18 balls (about 1 1/2 inches each). Bring the chicken broth to a boil in a large pot or Dutch oven. Add the meatballs, cover and cook over medium heat until tender, about 30 minutes, turning halfway through. Whisk the remaining 2 eggs and the lemon juice in a small bowl until frothy. Remove 1 cup broth from the pot and gradually whisk it into the egg mixture. Push the meatballs to one side of the pot; reduce the heat to low and pour the egg mixture into the other side. Cook, stirring gently, until the sauce thickens slightly, about 4 minutes. Remove from the heat and stir in the remaining mint and parsley; season with salt and pepper. Serve the meatballs and sauce in shallow bowls. Top with arugula, drizzle with olive oil and season with salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 4650,"Creamy Ranch Mashed Potatoes 2 cups milk ? cup water 2 tablespoons butter or margarine 1 package (1 oz) ranch salad dressing and seasoning mix (milk recipe) 1 cup sour cream 1 box (7.2 oz) Betty Crocker? homestyle creamy butter mashed potatoes 4 slices bacon, cooked, crumbled 2 tablespoons thinly sliced green onions Instructions: 1.) In 3-quart saucepan, heat milk, water and butter to boiling. Stir in ranch dressing mix and sour cream; beat until smooth. Stir in 3 slices of the bacon and both pouches of potatoes just until moistened; let stand 1 minute. Stir with fork until smooth. 2.) Spoon potatoes into serving dish. Top with remaining crumbled bacon and the green onions.

• Make potatoes your way! Toss in your favorite shredded cheese. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 4651,"One-Pot Chicken 2 tablespoons oil 2 pounds cut-up chicken (any variety of parts) Salt and pepper
  1 medium onion, sliced 2 cloves garlic, minced
  1 medium carrot, sliced into disks 1 celery stalk, sliced 1 cup water, wine or stock 2 cups crushed tomatoes One 16-ounce can beans, drained
  1 cup fresh greens or herbs (if you have them) Instructions: Heat a large pot over medium heat. Add the oil. Season the chicken with salt and pepper. Add the chicken to the pot and cook until browned, turning as needed, about 3 minutes per side (you may need to cook in batches). Remove the chicken to a baking sheet or plate as done. Add the onions and a pinch of salt to the pot and saute about 2 minutes. Add the garlic, carrot and celery and saute about 2 minutes. Add the liquid to the pot and stir with a wooden or other heatproof spoon, scraping up the bottom of the pot for the tasty bits. Add the tomatoes and beans and bring to simmer.
  Return the chicken to the pot and bring to a simmer. Cook until the chicken is cooked through, 10 to 15 minutes. Or, bake at 350 degrees F, uncovered, until the chicken is cooked through.
  Remove the pot from the heat and stir in the greens if you have them.
  ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 4652,"Kale and Persimmon Salad with Pecan Vinaigrette 1/2 cup pecan halves 2/3 cup apple cider vinegar 1 1/2 teaspoon honey Kosher salt 1 medium shallot, thinly sliced 1 1/2 teaspoons Dijon mustard Freshly ground black pepper 1/3 cup extra-virgin olive oil 10 ounces baby kale (about 16 cups) 3 ripe Fuyu persimmons, peeled and cut into thin wedges 1/2 cup crumbled Gorgonzola Instructions: Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet and bake, tossing once, until very golden brown, 8 to 10 minutes. Let cool and very finely chop. Meanwhile, whisk together 1/3 cup vinegar, 1/2 teaspoon honey and a large pinch of salt in a small bowl. Add the shallots and let sit at room temperature, tossing occasionally, until the shallots turn bright pink and are slightly pickled, about 10 minutes. Remove the shallots and set aside (discard the liquid). Whisk together the remaining 1/3 cup vinegar, Dijon mustard, remaining 1 teaspoon honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until the mixture is blended. Stir in the toasted pecans. Combine the kale, pickled shallots, persimmons and Gorgonzola in a large bowl. Add the vinaigrette and toss to combine. Season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4653,"Chicken With Red Pepper Aioli and Shaved Fennel Salad 2 1/2 pounds skinless, boneless chicken breasts (4 to 6 breasts) 2 cups low-sodium chicken broth 1/3 cup extra-virgin olive oil 2 bulbs fennel, trimmed and quartered lengthwise, plus 1 cup fronds 2 sprigs thyme 4 cloves garlic Kosher salt and freshly ground pepper
  2 red bell peppers 1/3 cup mayonnaise 3 tablespoons fresh lemon juice 1 cup fresh parsley Instructions: Put the chicken in a wide pot. Add the broth, olive oil, fennel fronds, thyme, garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, then add enough water to cover the chicken and turn the heat to medium low. Poach the chicken, turning occasionally and keeping the liquid just below a simmer, until just cooked through, about 30 minutes (a thermometer inserted into the center of a chicken breast should register 155 degrees F to 160 degrees F). Remove the chicken to a plate with a slotted spoon and let cool to room temperature. Increase the heat to medium high and simmer the cooking liquid until the garlic is tender, about 5 more minutes; remove the garlic and set aside. Strain the cooking liquid; reserve 1/4 cup and set aside. While the chicken is cooking, place the red peppers directly on a stovetop gas burner over high heat and char on all sides, turning with tongs, about 10 minutes. (If you don't have a gas stove, char the peppers on a baking sheet under the broiler, turning occasionally, about 12 minutes.) Transfer to a bowl, cover with plastic wrap and set aside, 20 minutes. Peel the skin off the peppers with your fingers; discard the stems and seeds and chop. Make the aioli: Puree about three-quarters of the roasted red peppers in a blender with the mayonnaise, reserved garlic and 1 tablespoon lemon juice until smooth. Season with salt and pepper. Make the salad: Thinly slice the fennel bulbs (use a mandoline if you have one) and transfer to a large bowl. Finely chop the remaining roasted red peppers, then add to the bowl along with the parsley, the remaining 2 tablespoons lemon juice and the reserved 1/4 cup cooking liquid; toss. Season with salt and pepper. Slice the chicken; top with the aioli and serve with the fennel salad. Photograph by Anna Williams ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 4654,"Whiskey Glazed Flat Iron Steaks and Grilled Potatoes 1/2 cup whiskey, such as Jack Daniels 1 tablespoon brown sugar Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
  1/4 cup olive oil 4 cloves garlic, smashed Four 8-ounce flat iron steaks or filet mignon steaks 1 1/2 pounds Yukon gold potatoes 2 tablespoons chopped fresh chives 1 teaspoon white wine vinegar Instructions: Preheat a grill on medium-high heat. Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved. Stir in 2 tablespoons of the oil and the garlic. Add the steaks, turn a few times to coat with the marinade and let stand at room temperature for 20 minutes.
  Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot. Cover with cold water to cover by 1-inch and add salt until the water tastes like sea water. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Drain well. Toss with 1 tablespoon olive oil.
  Remove the steaks from the marinade and pat dry with paper towels. Pour the marinade into a small pot and bring to a boil. Boil for 2 to 3 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak.
  Grill the steaks until an internal temperature on an instant-read thermometer reads about 130 degrees F, 3 to 4 minutes per side, brushing with the boiled marinade several times in the last few minutes of grilling time. (If you are cooking the filet mignon steaks, you will need to increase this time to 8 to 10 minutes per side to account for the thicker cut). Transfer to a large plate to rest for 5 to 10 minutes. While the steaks grill, add the potatoes to the grill and grill until well-marked and crispy, turning to grill all sides, about 5 minutes total. Transfer the potato wedges to a bowl.
  Toss the grilled potatoes with the remaining 1 tablespoon oil, chives, vinegar and salt and pepper to taste. Remove the garlic cloves from the remaining glaze and serve drizzled over the steaks with the potatoes on the side. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 4655,"Tuscan Bean Soup 1/2 cup kidney beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed 1/2 cup cannellini beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed 3 tablespoons olive oil, plus more for drizzling on bread 1/2 pound diced pancetta 2 cups diced yellow onions 1 cup diced celery 1 cup diced carrots 4 cloves garlic, sliced Salt and freshly ground black pepper 1 (14-ounce) can diced tomatoes 1 (14-ounce) can chick peas, drained and rinsed 2 quarts chicken stock, plus extra water if needed 2 sprigs rosemary 3 sprigs thyme 1 sprig oregano 1 bay leaf 1 teaspoon red chili flakes 2 heads Lacinata kale, stems removed and cut into bite size pieces 1 loaf Italian peasant bread, cut into thick slices Parmigiano-Reggiano, grated, for serving Instructions: Place the kidney beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just-tender. Use the same process for the cannellini beans. In a large soup pot, heat the olive oil over medium heat. Add the pancetta, rendering the fat and cooking until slightly crispy about 3 minutes. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the chicken stock. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot. Season with the red chili flakes, salt and pepper. Cook for 15 to 20 minutes, then add the kale. Continue cooking until the beans are completely tender. Preheat the oven to 350 degrees F. Drizzle olive oil over the slices of peasant bread, season with a little salt and pepper and toast in the oven. Serve the soup in large bowls with grated Parmesan and a slice of toast. ","[Chianti, Barbera, Dolcetto, Garnacha]

" 4656,"Cheesy Polenta 1/4 cup olive oil 6 tablespoons unsalted butter 1 clove garlic, chopped finely 2 cups vegetable stock 2 cups half and half 1/2 teaspoon crushed red pepper flakes 3/4 cup yellow cornmeal Salt and pepper to taste 1/2 cup grated Parmesan 1/2 cup grated mozzarella Instructions: In a large saucepan heat oil and butter. Add garlic and saute just until golden. Add stock, half and half and red pepper. Bring to a boil. Add cornmeal slowly, stirring continuously. Reduce heat and bring to a gentle simmer. Let simmer for about 20 minutes while stirring regularly. Mixture will become creamy and thick.
Remove from heat and add salt and pepper to taste. Stir in cheeses and serve immediately ","[Chardonnay, Chianti, Barbera, Tempranillo]" 4657,"Turkey-Bacon Monte Cristo Sandwiches 8 slices bacon Eight 1/2-inch-thick slices challah bread or brioche 3 tablespoons Dijon mustard 6 ounces smoked Gouda or Cheddar, shredded 12 ounces thinly sliced leftover turkey breast Kosher salt and freshly ground pepper 1/2 cup leftover cranberry sauce or relish 1/3 cup milk 1/4 teaspoon freshly grated nutmeg 3 large eggs 2 tablespoons unsalted butter 2 tablespoons vegetable oil Instructions: Preheat the oven to 350 degrees F. Lay the bacon in a large nonstick skillet and cook over medium heat until golden and crispy, about 5 minutes per side. Transfer to a paper-towel-lined plate to drain. Lay 4 slices of the bread on a work surface. Spread one side of each slice with some mustard and top each with 2 slices of bacon. Evenly divide half of the Gouda and then half of the turkey among the sandwiches and season lightly with salt and pepper. Evenly spread the cranberry sauce over the top of each and top with the remaining turkey. Season lightly with salt and pepper. Top with the remaining Gouda and remaining 4 slices of bread to make 4 sandwiches total. Press down slightly on each sandwich. Whisk together the milk, nutmeg and eggs in a medium bowl; season with salt and pepper. Heat 2 large skillets over medium-low heat and add 1 tablespoon each of the butter and oil to each skillet. Dip each sandwich in the egg mixture to coat all over and lay them in the skillets. Cook, turning once, until golden brown, about 4 minutes per side. Transfer the sandwiches to a baking sheet and bake until the cheese is melted, about 6 to 8 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4658,"Viennese Crescents 1 cup butter 3/4 cup sugar 1 1/2 teaspoon vanilla extract 2 1/2 cups sifted all-purpose flour 1 cup ground pecans Confectioners' sugar Instructions: Cream the butter and add the sugar and vanilla and beat to fluffy. Add the flour and nuts and mix in. Chill the dough for at least one hour. The more it's chilled the less it spreads during baking. Preheat oven to 350 degrees F. Shape the dough into tiny crescents using 1 teaspoon of dough for each cookie. Place them on an ungreased sheet pan in rows, leaving 1 inch in between for spreading and bake until golden brown, about 12 to 15 minutes. Let cool 5 minutes. Dredge them in confectioners' sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 4659,"Chicken Pot Pie 15 chicken thighs, roasted with skin on 2 quarts chicken stock 1 1/2 cups flour 1 stick butter 1 tablespoon garlic, chopped 3 cups carrots, chopped and cooked 3 cups peas, blanched 3 cups pearl onions, cooked 1/4 cup parsley, chopped 2 sprigs fresh thyme Salt and flesh ground pepper Instructions: Heat butter and garlic in a 4-quart stock pot over medium heat. Saute garlic until golden then incorporate flour. Work it together with a wire wisk in order to create a paste, or roux. When fully combined, add chicken stock, stirring constantly to avoid lumps. Once the base of the sauce is finished, simmer on medium heat for 15 minutes to allow for sauce to thicken. Once the sauce has come to a gravy-like consistency, season with salt and freshly ground pepper and set aside. Remove the skin from the chicken thighs and carefully shred the meat into bitesized pieces. Fold the chicken, garlic and vegetables into the chicken \gravy\ and finish with chopped herbs. Season the mixture once again with salt and pepper, and hold in a warm place until ready to serve. For the crust, preheat the oven to 375 degrees. The crust is a commercial puffed pastry cut to the size of the bowl you wish to use. To cut the pastry, simply turn the bowl upside down onto the puffed pastry and cut along the edge of the bowl with a sharp knife. Place 4 round crusts on a cookie sheet and bake for 8 to 10 minutes or until the dough puffs up and has a golden brown color. When ready to serve, fill each bowl with the pot pie mix and garnish with a puffed pastry crust and fresh herbs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4660,"Eggs in a Basket 2 tablespoons butter, melted 24 wonton squares 6 slices shaved prosciutto, chopped 12 large eggs 6 tablespoons grated Parmesan 1 roasted red pepper, cut into thin strips 6 slices Brie cheese 12 fresh tarragon leaves Salt and pepper Instructions: Preheat the oven to 375 degrees F. Brush the muffin cups with butter and line each with 1 wonton square. Brush the squares with more butter and place the second wonton on top of the first at an angle so that all of the points show. Divide the prosciutto among 6 of the muffin cups. Break 1 egg into each muffin cup. Top the 6 with the prosciutto with the Parmesan and, using 2 slices of red pepper each, form an \X\ on top of each egg. Top the other 6 eggs with the brie and form an \X\ on the top of those with the tarragon leaves. Sprinkle all with a little salt and pepper and place in the bottom half of the oven for 15 to 20 minutes, or until the egg white is firm but yolk still liquid. Remove from the oven and let sit 5 minutes before carefully removing the baskets from the tin. Arrange on a decorative platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4661,"Crystallized Ginger Olive Oil Cupcakes with Lime Buttercream, Opal Basil, Mint, and Lime Zest 1 1/2 cups plus 1/8 cup olive oil 2 cups superfine sugar 1 1/2 cups crystallized ginger, run through food processor 8 egg whites 3 cups cake flour 3 teaspoons baking powder 2 tablespoons ground ginger 1 teaspoon salt 1 cup whole milk 3 teaspoons vanilla Lime Buttercream, recipe follows Micro opal basil, for garnish Micro mint, for garnish Lime zest, for garnish 1 1/4 cups fresh lime juice 2 tablespoons cornstarch 1 pound unsalted butter 1 teaspoon salt 6 cups confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Line mini cupcake pans with 48 mini cupcake liners. In the bowl of a stand mixer with the paddle attachment, mix the oil and sugar on high speed until creamy and fully incorporated. Mix in the crystallized ginger until fully incorporated. Add the egg whites and mix well. Sift together the flour, baking powder, ground ginger, and salt in a large bowl. On medium speed, add the flour mixture alternately with the milk and vanilla mixture until combined. Do not over-mix. Fill the cupcake liners three-quarters of the way and bake for 15 minutes. To assemble: Using a pastry bag fitted with a small round tip, pipe the top of the cupcakes in a dot pattern with Lime Buttercream, creating 6 dots to cover the tops of the cakes. Snip a small cluster from the stem of each branch of the micro herbs. Place the bunches in the center of the icing. Zest fresh lime zest over the cakes to finish off the garnish. Place the lime juice and cornstarch in a small pan on the stove. Cook over medium heat, whisking, until the mixture thickens. Transfer the lime curd to a silicone mat and refrigerate until cool, about 5 minutes. In the bowl of a stand mixer with the paddle attachment, cream the butter and salt. Add the cooled lime curd. Add the confectioners' sugar and beat until light and fluffy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 4662,"Sunny's Nunya Business Instant Rice and Pesto 1 tablespoon olive oil 1 red bell pepper, seeded and cut into small dice Kosher salt and freshly ground black pepper 4 cups prepared ready-to-eat instant rice, such as Uncle Ben's Ready Rice (from about three 8.5-ounce packages) 1/2 cup store-bought basil and pine nut pesto
1/4 cup pine nuts, toasted
Instructions: In a pan over medium heat, add the olive oil, bell peppers, a pinch of salt and a few grinds of black pepper. Saute until the peppers are just slightly tender, about 4 minutes. In a large bowl, toss together the rice, bell peppers, pesto and pine nuts. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 4663,"Caramelized Brussels Sprouts with Cranberries and Bacon Salt 16 Brussels sprouts, trimmed and sliced in half lengthwise 2 slices bacon 1/2 red onion, diced 2 tablespoons unsalted butter, divided 1/2 cup cranberries 3 tablespoons red wine vinegar 1 teaspoon brown sugar Freshly ground black pepper Instructions: Fill a large pot with water and bring to a boil over high heat. Generously salt the water and add the Brussels sprouts. Simmer the sprouts until just tender, about 5 minutes. Do not overcook. Drain the sprouts well. Heat a large skillet over medium heat and saute the bacon until browned and crisp, stirring occasionally. Remove the bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside. Leave the bacon fat in the pan and add the red onions and 1 tablespoon of butter. Saute until the onions are translucent, 2 to 3 minutes. Add the cranberries and cook for 1 minute. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 3 minutes. Add the sprouts to the skillet and stir to coat with the vinegar mixture. Add the remaining 1 tablespoon butter. Stir in the reserved bacon. Season with salt and freshly ground black pepper, to taste, and transfer to a bowl to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4664,"Round 2 Recipe - Pork Parmesan 2 tablespoons olive oil 2 teaspoons minced garlic 1 teaspoon Italian seasoning 1/4 teaspoon each salt and freshly ground black pepper 1 (15-ounce) can tomato sauce 1 tablespoon chopped fresh basil leaves 2 leftover pork chops from Fried Pork Chops recipe 2 hoagie rolls, toasted 2 tablespoons grated Parmesan 1/2 cup grated mozzarella Instructions: Preheat the oven to 425 degrees F. Heat the olive oil, in a small saucepan over low heat and add the garlic, Italian seasoning and salt and pepper. Cook for 1 minute, then stir in the tomato sauce and bring to a simmer. Turn off the heat and stir in the basil. Remove the pork meat from the bone and slice into large strips. Spoon a layer of tomato sauce on each roll and top with sliced pork meat. Cover each with more tomato sauce, sprinkle evenly with Parmesan, then top with mozzarella. Put them on a sheet pan and broil until the cheese is bubbling and pork chop is heated through, about 3 to 4 minutes. Remove from the broiler, arrange on serving plates and serve. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 4665,"Chicken-Corn Chili 1 tablespoon extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, minced 1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat) 1 4-ounce can chopped green chiles, drained 1 teaspoon ground cumin 2 cups low-sodium chicken broth 2 cups shredded rotisserie chicken 2 15-ounce cans large white beans or pinto beans (1 undrained; 1 drained and rinsed) 1 cup frozen corn, thawed 1/2 cup chopped fresh cilantro 1 cup shredded monterey jack or white cheddar cheese Sour cream and cornbread, for serving (optional) Instructions: Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes. Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired. ","[Zinfandel, Syrah, Tempranillo, Garnacha]" 4666,"Lobster and Green cl Chowder with Roasted Corn-Green cl Relish 4 (2 pound) lobsters, steamed 3 tablespoons unsalted butter 1 large Spanish onion, finely chopped 3 cloves garlic, finely chopped 1 cup dry white wine 3 cups roasted corn kernels, cobs reserved *see Cook's note 4 to 5 cups lobster stock 3 poblano chiles, roasted, peeled, seeded and diced 3 cups heavy cream Salt and freshly ground black pepper Salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro leaves, plus leaves for garnish Roasted Corn and Green cl Relish, recipe follows 4 ears fresh corn, silks removed but husks left on, soaked in cold water for 10 minutes 1 large poblano cl, roasted, peeled, seeded and finely diced 1 lime, juiced 2 tablespoons canola oil Salt and freshly ground black pepper 1 small red onion, finely diced Instructions: Remove the claws from the lobsters. Carefully crack the claws and try to remove the meat in 1 piece and set aside for garnish. Remove the tail meat and chop into 1-inch chunks and set aside in the refrigerator. Reserve the shells.
Melt butter in a medium stockpot over medium heat; add the onions and garlic and cook until soft. Increase heat to high, add the wine, lobster shells, and corn cobs and cook until completely reduced. Add 4 cups of the lobster stock and bring to a boil. Add 2 cups of the corn and let cook for 15 minutes. Remove the lobster shells and corn cobs.
Transfer the soup to a food processor and process until smooth. Strain into a clean saucepan and bring to a simmer. Stir in the lobster meat, remaining 1 cup of roasted corn kernels and green chiles and cook for 5 minutes.
Place heavy cream in a medium saucepan and reduce by half. Add the reduced cream to the chowder and stir until combined, if the chowder appears too thick, add some of the remaining lobster stock to thinly slightly. Season with salt and pepper and stir in the cilantro. Ladle into bowls and top with a few tablespoons of relish, a lobster claw and fresh cilantro leaves. Preheat oven to 425 degrees F.
Remove corn from water, place on baking sheets and roast in the oven until tender and slightly charred, 15 to 20 minutes. Let cool slightly, remove husks and kernels and place kernels in a bowl.
Add the remaining ingredients and stir until combined. Let relish sit at room temperature for at least 15 minutes to allow flavors to meld. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 4667,"South African Mango Rooibos Mint Punch 12 oz. dark rum 32 oz. rooibos tea* (4 to 5 tea bags) 8 oz. mango juice 16 oz. fresh mango, cut into cubes Fresh mint leaves, for garnish Instructions: Make rooibos tea the night before the party by soaking 4-5 tea bags in 32 oz. of warm water. Refrigerate overnight.
The day of the party, discard tea bags and combine the rest of the ingredients in a punch bowl or pitcher. Serve over ice and garnish each drink with a mint leaf. ","[Chenin Blanc, Sauvignon Blanc, Ros, Moscato]" 4668,"Tom's Espresso Rib-Eye One 1 1/2- to 2-pound boneless rib-eye steak (about 1 1/2 inches thick) 1 1/2 tablespoons canola oil
1 1/2 teaspoons flaky sea salt
1 teaspoon freshly ground black pepper
1/3 cup instant espresso granules
2 teaspoons ancho cl powder
1 tablespoon salted butter
Instructions: Preheat the oven to 450 degrees F. Rub both sides of the steak with 1/2 tablespoon oil, and sprinkle with the salt and pepper. Stir together the espresso granules and ancho cl powder in a small bowl. Rub both sides of the steak with the espresso mixture, pressing to adhere. Let stand at room temperature for about 30 minutes. Place a large cast-iron skillet in the preheated oven until hot, about 10 minutes. Remove the hot skillet from the oven; add the remaining 1 tablespoon oil and place over high heat on the stovetop. Add the steak to the skillet and cook, undisturbed, until a crust has formed, 2 1/2 to 3 minutes. Flip the steak and cook, undisturbed, for another 2 1/2 to 3 minutes. Using tongs, hold the steak upright to brown the edges and cook, turning occasionally, until the edges are browned, about 6 minutes. Return the skillet to the oven and bake until a meat thermometer inserted in the thickest portion registers 145 degrees F, 6 to 8 minutes for medium-rare, or to the desired degree of doneness. Remove the steak from the skillet; top with the butter and let rest for about 10 minutes before slicing. ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 4669,"Cherry Pie 1 1/2 sticks (12 tablespoons) salted butter, cold and cut into pieces 3/4 cup vegetable shortening, cold and cut into pieces
3 cups all-purpose flour, plus more for rolling the dough 2 large eggs 5 tablespoons cold water
2 tablespoons sugar, plus more for sprinkling 1 tablespoon white vinegar
1 teaspoon kosher salt
6 cups frozen tart cherries 2/3 cup sugar
2 tablespoons balsamic vinegar
1/4 cup cornstarch
1/4 cup lemon juice (from about 2 lemons)
Vanilla ice cream, for serving Instructions: For the sweet pie crust: In a large bowl using a pastry cutter, gradually work the butter and shortening into the flour until it resembles coarse meal, for 3 or 4 minutes. In a small bowl, beat one of the eggs with a fork and pour it into the flour mixture. Add the cold water, sugar, white vinegar and salt. Stir gently to combine. Form the dough into 2 evenly sized balls and place each ball into a gallon resealable plastic bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using them immediately, it's still a good idea to put them in the freezer for 15 to 20 minutes to chill.) For the filling: Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices release and are hot and bubbling, about 5 minutes. Stir in the balsamic vinegar and cook for 1 minute. Stir together the cornstarch and lemon juice in a small bowl until combined and add to the cherry mixture. Continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use. When you are ready to make the crust, remove the dough from the freezer and let thaw for 15 minutes. Preheat the oven to 375 degrees F. On a floured surface, roll out one piece of dough starting at the center and working your way out. (Sprinkle some flour over top of the dough if it's a bit too moist.) If the dough is sticking to the countertop, use a metal spatula and carefully scrape it up and flip it over, then continue rolling until it's about 1/2 inch larger in diameter than your pie pan. With a spatula, lift the dough into the pie pan. Gently press the dough against the edges of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge. Fill with the cooled cherry mixture. Roll out the second dough the same size and place it over the pie. Trim off the edges and crimp the top and bottom crusts together to seal them. Cut a few vent holes in the top. Beat the remaining egg in a small bowl for the egg wash. Brush the top with the egg wash and sprinkle with sugar Put the pie onto a rimmed baking sheet lined with foil and bake until the filling is bubbling and the crust is browned, about 50 minutes. If the crust is getting too brown before the pie is finished, cover with foil and continue baking. Serve with vanilla ice cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4670,"Spicy Tom Yam Zuppe di Pesce 1 pound whole shrimp 1/4 cup fresh lime juice 3 tablespoons fish sauce 1 tablespoon hot chili paste 1 tablespoon raw sugar 4 kaffir lime leaves 3 red Thai chiles 3 stalks lemongrass, tough outer layers removed, cut into 1-inch pieces One 2-inch piece galangal, peeled 1 pint cherry tomatoes, halved 2 cups straw mushrooms 8 ounces tilapia or other white fish, cut into 1-inch chunks 20 manila clams Instructions: Bring 6 cups water to a boil in a pot. Meanwhile, peel and devein the shrimp, reserving the heads and shells. Throw the heads and shells into the boiling water and set the meat aside. Simmer over medium-low heat for 20 minutes. Remove from the heat and let sit and stew for another 20 minutes. Strain the broth into a clean pot lined with cheesecloth. Add the lime juice, fish sauce, chili paste, raw sugar, lime leaves, chiles, lemongrass, galangal and cherry tomatoes to the shrimp broth and bring to a boil. Reduce the heat and let simmer for 10 minutes. Add the mushrooms, tilapia, clams and reserved shrimp and cook until the clams have opened, about 5 minutes. Discard any unopened clams and the galangal. Divide the soup among bowls and enjoy. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 4671,"Baby Back Ribs 2 racks baby back ribs (about 2 1/2 pounds) 1 recipe Bourbon Barbecue Sauce, recipe follows 1/2 cup steak sauce 1/2 cup bourbon or good dark beer 2 tablespoons Worcestershire sauce 1/4 cup packed dark brown sugar 1 teaspoon regular or grainy Dijon mustard 2 pinches red pepper flakes Kosher salt Instructions: Preheat oven to 350 degrees F.
Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly.
Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.
Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs. Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks.
","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 4672,"Roasted Brussels Sprouts and Kale 1 1/2 pounds Brussels sprouts, trimmed 1/4 cup olive oil
Kosher salt and freshly ground black pepper 1/2 cup grated Parmesan, plus a chunk of Parmesan, for shaving
1 bunch curly kale, torn into large pieces
Zest of 1 lemon
1/2 cup pecan halves, toasted and chopped
Instructions: Preheat the oven to 400 degrees F. Slice the Brussels sprouts very thin. Toss with 2 tablespoons of the oil and some salt and pepper on a baking sheet. Roast, shaking the baking sheet a couple of times while cooking, until the sprouts are browned in spots and tender, about 30 minutes. Transfer to a bowl, stir in the grated Parmesan and set aside. Toss the kale with the remaining 2 tablespoons olive oil and place on a baking sheet. Roast until the leaves are tender, crisp on the edges and lightly browned, about 10 minutes, then stir with the Brussels sprouts. Garnish with the lemon zest, big shavings of Parmesan and toasted pecans before serving. ","[Chardonnay, Barolo, Tempranillo, Riesling]" 4673,"Tomato-Potato Salad with Olive Vinaigrette 2 pounds small Yukon Gold or red-skinned potatoes Kosher salt 1/2 cup extra-virgin olive oil 1/4 cup white wine vinegar Freshly ground pepper 1/3 cup pitted nicoise olives 2 stalks celery, diced, plus 1/4 cup roughly chopped celery leaves 2 pounds beefsteak tomatoes, chopped 1/4 cup fresh basil, torn 1/4 cup chopped fresh chives Instructions: Place the potatoes in a large pot; cover with water by 2 inches. Season generously with salt and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 20 minutes. Drain the potatoes; let cool 15 to 20 minutes. Whisk the olive oil, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl; stir in the olives and diced celery. Halve the potatoes and transfer to a shallow bowl. Scatter the tomatoes over the potatoes, then drizzle with the vinaigrette. Scatter the celery leaves, basil and chives over the salad and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 4674,"Chocolate Tangerine Cannoli Cupcakes 2 cups all-purpose flour 2 teaspoons baking soda 3/4 teaspoon salt 1 cup hot water 3/4 cup mayonnaise 1/3 cup cocoa powder 1 cup granulated sugar 1/2 cup chocolate chips 3 cups ricotta cheese 3/4 cup powdered sugar 3 tangerines, zested 1 cup heavy whipping cream 1 1/4 cups chocolate chips 3 tangerines Granulated sugar Tuile Cookie, recipe follows 1 stick butter 1 cup powdered sugar 4 egg whites 1/2 teaspoon vanilla extract 1 cup all-purpose flour Purple food coloring Vodka Cornstarch Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line a mini cupcake pan with 24 mini cupcake liners or a regular-size cupcake pan with 12 cupcake liners.
Sift the flour, baking soda and salt into a medium bowl. Set the bowl aside. In the bowl of an electric stand mixer with a paddle attachment, mix the water, mayonnaise and cocoa powder together. Add the granulated sugar and flour mixture and mix on medium speed for 2 minutes. Using a bowl scraper, fold in the chocolate chips.
Fill the cupcake liners two-thirds full with batter and bake until golden and baked through, 25 to 35 minutes. Cool the cupcakes completely.
For the filling: In the bowl of an electric stand mixer with the paddle attachment, combine the ricotta cheese, powdered sugar and tangerine zest on low speed until all components are thoroughly combined.
For the ganache: Bring the heavy whipping cream to a slight boil in a small saucepan over medium-high heat. Immediately remove from heat and pour over chocolate chips in a glass or heat resistant bowl. Gently stir the mixture until all of the chocolate chips have melted. Set in the refrigerator to expedite the cooling and thickening process. For the candied tangerines: Slice the tangerines into 12 medium-thin slices. Sprinkle a thick layer of sugar in a medium saucepan and lay the tangerine slices in the sugar. Sprinkle another thick layer of sugar over the top of the tangerine slices and cook the fruit over medium-high heat until caramel in color. Remove the pan from the heat and remove the tangerine slices onto a heat-resistant plate using tongs. To assemble: Core the cupcakes by taking a small knife to the center of each one and cutting in a circle from the top to bottom of the cake. Fill this hole with the tangerine cheese until the filling reaches the top of the cake. Using a knife, place a smattering of chocolate ganache on the top of the cupcake near the filling. Stick a wedge of the Tuile Cookie into the filling and garnish with a slice of candied tangerine. Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper. In the bowl of an electric stand mixer with the paddle attachment, cream the butter and powdered sugar. Add the egg whites, one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract and the flour and mix until all the ingredients are thoroughly combined.
With an offset spatula, spread the tuile cookie dough onto the lined cookie sheet to about 1/8-inch thick. Bake until golden brown, 10 to 15 minutes. Cool completely.
Mix the purple food coloring, vodka and cornstarch together until the desired consistency of food-safe paint is acquired. Using a medium round brush, splatter the paint onto the tuile cookie in an abstract fashion. Break the cookie into imperfect shapes (about 3-inch pieces). ","[Pinot Grigio, Moscato, Riesling, Gewrztraminer]" 4675,"Peach Cobbler Dump Cake Nonstick cooking spray Two 15-ounce cans sliced peaches
1 teaspoon cinnamon
Kosher salt
Two 8.5-ounce boxes corn muffin mix, such as Jiffy
3 tablespoons light-brown sugar
1 1/2 sticks (3/4 cup) unsalted butter, diced and chilled
1/2 cup toasted pecans, chopped
Vanilla ice cream, for serving
Instructions: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with cooking spray. Add the peaches with their juices, the cinnamon and 1 teaspoon salt to the baking dish. Stir to combine. Top evenly with the corn muffin mix and then the brown sugar. Dot evenly with the butter.
Bake until golden brown and set, about 45 minutes. Let cool for 20 minutes. Top with the pecans and serve with ice cream.
","[Chardonnay, Riesling, Moscato, Zinfandel]" 4676,"Homemade Pomegranate-Lime Lollipops 1 1/2 pounds powdered sugar 1/2 cup pomegranate juice 1 cup granulated sugar 1/4 cup corn syrup Zest of 2 limes
Instructions: Fill a half sheet pan with an even 1/2-inch-deep layer of the powdered sugar. Press the back of a mold or shape of your choice (like a tablespoon measuring spoon) firmly into the sugar to create an impression as the mold for your lollipops The impression should be at least 1/4-inch deep. Make sure none of the sheet tray shows through the sugar in your mold, otherwise the lollipops will stick to it. Place a lollipop stick with 1/4-inch of the stick inside the impression. Make a dam with the powdered sugar to close the opening in the mold that the stick made, so no sugar syrup can escape. Repeat the process to make 4 rows of 3 molds each.
Reduce the pomegranate juice in a small saucepot over high heat until it's thick and syrupy and there are about 2 tablespoons left, 2 to 3 minutes. (You will only use half of this, but reducing further will not allow for enough liquid enough to pour.)
Combine the granulated sugar, corn syrup and 1/4 cup water in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Heat until a candy thermometer reads 300 degrees F, 10 to 12 minutes (it will just start to caramelize). Remove from the heat and carefully add 1 tablespoon of the pomegranate juice and the lime zest with a heatproof rubber spatula. Carefully transfer the candy mixture to a liquid measuring cup.
Working carefully but swiftly, pour the mixture into the lollipop molds. Allow the candy to cool and harden at room temperature, 15 to 20 minutes. You may dust off any residual powdered sugar with a pastry brush, but it's not necessary. I love that one side is glossy and one side is coated in sugar, it lends itself to the artisanal nature of the pop.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 4677,"Pepper-Crusted Filet and Shrimp 4 tablespoons of butter 1 teaspoon of smoked paprika 1 tablespoon of shallots, diced 2 teaspoon of chopped garlic 2 teaspoon of chopped fresh flat-leaf parsley 1/4 teaspoon red chili flakes 1/4 teaspoon of kosher salt 1/4 teaspoon of cracked pepper 1 cup of corn, grilled and cut off the cob (can substitute canned corn, if preferred) 1 tablespoon of capers, diced 1/4 cup of red wine vinegar 4 (6-oz.) filet mignon steaks 16 peeled shrimp 3 tablespoons of kosher salt 1 tablespoon of cracked black pepper 1 tablespoon of granulated onion powder 1 tablespoon of granulated garlic powder Instructions: Corn Relish: Combine corn, capers and red wine vinegar, and mix. Set aside.
Smoky Paprika Butter: Heat smoked paprika and butter in saute pan for 30 seconds, then let sit for 30 minutes. Add shallots, garlic, parsley, red chili flakes, salt and pepper. Mix to combine. Set aside until steaks and shrimp are ready.
Steaks and Shrimp: Clean and oil your grill grates, heat to 550 F. Season filets and shrimp with salt, pepper, onion powder and garlic powder. Place seasoned steaks and shrimp on grill. Shrimp should cook for approximately 3-4 minutes on each side, or until completely cooked through. Grill steak to your desired degree of doneness (see table below). Remove steaks and shrimp from grill when ready. Plate shrimp on top of each steak. Finish with smoky paprika butter and corn relish. Enjoy! ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 4678,"Catalan \Surf and Turf\ (Sopa de Langosta con Pollo) 1 -1 1/4 pound lobster 6 tablespoons olive oil 1 cup chopped onions 3 chicken breast halves, bone in 1/2 cup dry (Fino) sherry 2 tablespoons Spanish brandy 3 cups fish stock 1 1/2 cups dry white wine 1 cup peeled, seeded and chopped fresh or canned tomatoes 1 bay leaf 1/2 teaspoon dried thyme 1 tablespoon chopped parsley, plus additional for garnish 16 blanched almonds 10 hazelnuts 1 large clove garlic 1 1/2 teaspoons grated unsweetened chocolate 1/8 teaspoon sugar Pinch saffron dissolved in 2 to 3 tablespoons hot fish stock 2 tablespoons arrowroot, dissolved in 3 to 4 tablespoons cold water Instructions: Prepare lobster: Place live lobster on its stomach and drive a sharp knife into point where tail meets head to kill lobster. Halve crosswise where tail meets chest cavity. Drain liquids from both halves into a small bowl, and spoon tomalley (and coral, if lobster is female) into another small bowl (tomalley is a dark gray-green mass in the head section or upper tail; coral will appear as dark red or black roe). Twist off claws close to lobster body, split again at elbow and crack each piece with a heavy knife. Discard head. Split tail in half, lengthwise, and remove brown intestinal vein. Halve each piece crosswise. You will have 8 pieces in all. Alternatively, lightly steam lobster and cool before cutting in 8 pieces. In a large, heavy saucepan, heat oil over medium heat. Add onions and cook until wilted. Turn heat to high and add lobster pieces to saucepan as soon as they are ready. saute, shaking pan, 4 to 5 minutes until shells turn bright red. Push lobster to sides and add chicken breasts, skin side down. Cover and cook 5 to 6 minutes, until just cooked through. Using a slotted spoon, remove lobster and chicken pieces. When cool enough to handle, remove meat from lobster and chicken pieces and return shells and bones to saucepan. Meanwhile, deglaze pan with sherry and brandy, scraping bottom of pan to incorporate all browned bits. Add fish stock, white wine, reserved lobster liquids, chopped tomatoes and herbs; bring to a boil, partially cover and reduce heat to simmering. Prepare the sauce: In a food processor, process nuts to a fine powder. Add reserved lobster tomalley (and coral), garlic, chocolate, sugar and saffron. Process until smooth. Strain lobster stock into a bowl and discard shells and bones. If desired, chill stock and remove any fat that accumulates on top; reheat before continuing. Transfer sauce to a saucepan and beat in hot stock, whisking well to combine. Simmer 15 minutes, stirring occasionally. For smoothest texture, strain soup again into cleaned saucepan and return to a simmer. Stir in arrowroot in a thin stream, whisking until soup thickens slightly. Slice reserved lobster and chicken meat, add to soup and warm for 5 minutes. Serve sprinkled with parsley. ","[Chardonnay, Rioja, Barolo, Pinot Noir]" 4679,"Duck and Andouille Sausage Gumbo 1 (12-ounce) bottle stout beer (recommended: Abita Turbo Dog) 6 cups dark chicken stock, or chicken stock or water 1 teaspoon dried thyme 1 (4 to 5-pound) duck 4 teaspoons salt 1/2 teaspoon fresh cracked black pepper 1/4 cup vegetable oil 1 cup all-purpose flour 1 1/2 cups small dice onion 3/4 cup small dice celery 3/4 cup small dice green, red and/or yellow bell peppers 2 tablespoons minced garlic 2 bay leaves 5 teaspoons Essence, recipe follows 1/4 teaspoon cayenne pepper 1 1/2 pounds andouille sausage (or other smoked sausage), cut into 1/2-inch rounds Steamed white rice, for serving 1 cup chopped green onions 1/2 cup 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 oregano 1 tablespoon dried thyme Instructions: Rinse the duck under cold running water both inside and out. Remove any excess fat at the cavity opening and at the neck. Use a sharp boning or butcher's knife to cut the back on either side of the spine. Remove the spine and reserve for stock. Cut through the breastbone of the duck to give you 2 halves. Cut the legs from each half as well as the first 2 digits of the wings. Set the legs aside, and cut the breasts in half horizontally. Season the duck with 2 teaspoons of Essence. Place a large Dutch oven over medium heat for 2 minutes, or until hot. Place the seasoned duck, skin side down in the pan and sear until golden brown, about 7 to 8 minutes. Turn the duck over and sear on the second side as well for an additional 7 to 8 minutes. Remove the duck from the pan and place on a platter while you make the roux. Add the vegetable oil to the pan as well as the flour. Using a wooden spoon, stir the roux continuously over medium heat until the color of dark chocolate, about 20 to 25 minutes. Add the onions, celery and peppers and garlic to the roux and stir, gently until the vegetables are slightly wilted, about 4 to 5 minutes. Pour the beer over the vegetables and stir to incorporate. Add the stock/water to the pan with the thyme, bay leaves, Essence, cayenne pepper and the remaining 2 teaspoons of salt. Add the sausage. Stir the pot well to ensure that the roux and the stock are well blended. Raise the heat to medium-high and bring the gumbo to a boil; then lower to a simmer. Return the seared duck pieces to the pan and cook (skimming any foam and fat that may rise to the surface), for 1 hour and 30 minutes. After an hour and a half, remove the duck pieces from the gumbo and place on a platter to cool. Once the duck is cool enough to handle, remove the skin and meat from the bones and add the meat to the gumbo. Discard the skin and bones and re-season the gumbo, if necessary. To serve the gumbo, ladle 1 cup into a heated soup bowl with 1/4 cup white rice. Garnish with the green onions and chopped parsley. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4680,"Fresh Pea Soup 2 tablespoons unsalted butter 2 cups chopped leeks, white and light green parts (2 leeks) 1 cup chopped yellow onion 4 cups chicken stock, preferably homemade 5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas 2/3 cup chopped fresh mint leaves, loosely packed 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup creme fraiche 1/2 cup freshly chopped chives Garlic croutons, for serving Instructions: Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper. *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4681,"Lena's Swedish Meatballs with Lingonberry Sauce 4 tablespoons butter 1 small onion, minced 1 pound each ground beef, pork, and veal (or all beef if you prefer) 2 egg yolks 1/2 cup heavy cream 2 tablespoons salt Few grinds black pepper 2 teaspoons ground allspice 3 pieces white bread, crust removed, torn and soaked in whole milk 2 tablespoons butter 2 tablespoons all-purpose flour 3 cups chicken stock Salt and freshly ground black pepper 1/2 cup heavy cream 1 to 2 tablespoons black currant jam 1/4 cup chopped parsley leaves Lingonberry jam, for serving Instructions: Preheat the oven to 325 degrees F. Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until translucent. Remove the onion to a plate and cool. Wipe out the pan with a paper towel. In a large mixing bowl, combine the ground meats, egg yolks, heavy cream and onion. Add salt, pepper and allspice. Squeeze excess milk from the bread and add it to the bowl. Mix gently with your hands or wooden spoon. With a bowl of cold water standing by, form meatballs about 1-inch across. Dip your fingers in cold water, from time to time, to keep the meat from sticking to your hands. Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs. Do not overcrowd the pan. Shake the pan once in awhile, to keep the meatballs round. Brown all of the meatballs, in batches, removing them to a large oven safe dish when cooked. Put the dish in the oven for about 20 minutes, being careful not to overcook them. To make the sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tablespoons of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon or whisk to dissolve the flour into the fat. Pour in the chicken stock, and stir to loosen the bits from the bottom of the pan. Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce. Season with salt and pepper, to taste. Lower the heat and stir in the cream and the black currant jam. Add the meatballs to the sauce. Simmer until the sauce thickens slightly and the meatballs are heated through, 15 to 20 minutes. Sprinkle with chopped parsley. To serve, spoon a couple of meatballs onto each plate along with a spoonful of sauce, and serve with the lingonberry jam on the side. ","[Chardonnay, Pinot Grigio, Riesling, Garnacha]

" 4682,"Caramel Apple Salad 3 Granny Smith apples, sliced into wedges 1 head butter lettuce, cored and separated into leaves 3/4 cup caramel ice cream topping 1 cup walnuts Instructions: Place butter lettuce on a platter. Top with apples. Drizzle with ice cream topping. Top with walnuts. ","[Chardonnay, Riesling, Gewrztraminer]" 4683,"Mini Meatball Sandies 1/4 cup finely crushed corn cereal (such as Corn Flakes) 1 tablespoon chopped fresh flat-leaf parsley 1 large egg, lightly beaten 1/2 tablespoon olive oil 1 tablespoon ketchup, plus more for serving 2 tablespoons grated Romano cheese 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 8 ounces 96-percent lean ground beef Twelve 2 1/2-inch diameter sweet dinner rolls, halved, such as King's Hawaiian Instructions: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside. In a medium bowl, stir together the cereal, parsley, egg, oil, 1 tablespoon ketchup, cheese, salt, and pepper. Add the ground beef and gently stir to combine. With damp hands, roll the mixture into 12 mini meatballs. Arrange the meatballs on the prepared baking sheet and bake until cooked through, about 15 minutes Cool for 10 minutes. Make an indentation in the center of the bottom half of a roll. Slice a meatball in half and put in the indentation. Add about 1 teaspoon of ketchup to the meatballs and cover with the top half of the roll. Repeat with the remaining rolls and filling. Arrange the sandies on a platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 4684,"Poppy Seed Crackers with Egg Mousse and Caviar 1 cup all-purpose flour, plus more for dusting 1 tablespoon poppy seeds
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
1/4 cup plus 1 tablespoon half-and-half
About 1/4 teaspoon flaky sea salt, for topping
4 hard-boiled eggs 3 tablespoons mayonnaise
1 teaspoon fresh lemon juice
Kosher salt
1 tablespoon finely chopped fresh chives
1 ounce caviar Fresh chives, cut into 1/2-inch pieces Instructions: For the poppy seed crackers: Preheat the oven to 300 degrees F. Pulse the flour, poppy seeds, onion powder and kosher salt together in a food processor to combine. Add the butter and pulse until the mixture resembles coarse meal. Add 1/4 cup of the half-and-half and process until the dough begins to clump together. Lay out a large piece of parchment paper and dust it with flour. Turn the dough out onto the parchment, form it into a flat rectangle and then roll it out to approximately 10 by 17 inches. Freeze until firm, about 10 minutes. Trim the dough to straighten the edges, then cut into 2-by-1-inch rectangles. Brush the tops with the remaining tablespoon of half-and-half and sprinkle with the flaky sea salt. Transfer the crackers on the parchment to a baking sheet and bake until crisp and light golden brown, about 30 minutes. Cool on a rack. (The crackers can be made up to 1 day ahead and stored in an airtight container at room temperature.) For the egg mousse: Pulse the eggs, mayonnaise, lemon juice and some kosher salt in a food processor until very smooth. Add the chives and pulse to combine. Transfer to a pastry bag fitted with a medium tip and refrigerate until ready to use. To assemble: Pipe the mousse onto the crackers. Top with a small dollop of caviar and some chives. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 4685,"Cajun Turkey Burgers with Cayenne Curly Fries 1 (28-ounce) bag curly fries (recommended: Ore-Ida) 1 tablespoon olive oil 1 tablespoon Cajun seasoning 1/2 teaspoon cayenne pepper 1 1/4 pounds ground turkey 1 cup frozen chopped onions and bell peppers, thawed 1/4 cup real bacon pieces 2 teaspoons Cajun seasoning 1/2 teaspoon hot sauce 1/2 teaspoon salt 1/2 teaspoon ground black pepper 4 onion buns 4 leaves butter lettuce 4 slices tomato 4 slices red onion 1/2 cup ranch dressing 1 tablespoon hot sauce 1 scallion, finely chopped Instructions: Preheat oven to 400 degrees F. In large bowl combine all ingredients and toss until fries are well coated. Transfer to a baking sheet and bake for 20 minutes or until crispy. In small bowl combine all ingredients and mix until blended. Set aside.; Preheat a grill pan over medium-high heat. In a bowl mix together the ground turkey, onions and bell peppers, bacon pieces, Cajun seasoning, hot sauce, salt, and ground black pepper. Wet hands to prevent sticking, and form 4 patties of equal size. Spray grill pan with cooking spray. Reduce heat to medium and cook patties for 5 to 7 minutes per side or until cooked through. Place all the ingredients into a small serving bowl and stir until combined. Place the cooked burgers on the buns and serve with lettuce, tomato, onion and ranch dressing. ","[Zinfandel, Merlot, Malbec, Syrah]" 4686,"Jerk Marinade 3/4 pounds scotch bonnets, remove stem, roughly chopped 1/2 pound thyme, leaves removed 6 ounces freshly ground allspice 1/2 cup minced fresh ginger 1 large onion, rough diced 4 bunches scallions, white and green parts only 6 cloves garlic, minced Salt and freshly ground black pepper 1 cup soy sauce 1/2 cup olive oil Instructions: Place all ingredients in food processor except soy sauce and olive oil. After finely minced or pureed, place in mixing bowl and add soy sauce and oil. You may use immediately or can be stored, covered and refrigerated, for up to a week before use. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 4687,"Enchilada Skillet 2 tablespoons salted butter 1 red onion, chopped 2 Roma tomatoes, diced 4 cloves garlic, minced 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon kosher salt One 15-ounce can black beans, drained One 15-ounce can red enchilada sauce 3 cups shredded rotisserie chicken 10 corn tortillas, cut into fourths 2 cups grated Cheddar-jack cheese 1/2 cup sour cream 1/2 cup chopped fresh cilantro 1/2 cup sliced black olives 1 avocado, diced 2 limes, cut into wedges Instructions: Preheat the oven to 450 degrees F. Melt the butter in a cast-iron skillet over medium-high heat. Add the onion, tomatoes and garlic. Season with the chili powder, cumin and salt and cook for 2 to 3 minutes. Add the beans, enchilada sauce and chicken, then stir to combine. Gently fold in the quartered tortillas and top with the cheese. Bake until the cheese has melted, 15 to 18 minutes. Remove from the oven and garnish with the sour cream, cilantro, olives and avocado. Serve with the lime wedges on the side. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 4688,"Pan Roasted Pork Chops 2 tablespoons olive oil 4 double cut pork chops Salt and freshly ground black pepper Essence, recipe follows Sauteed Cabbage, recipe follows 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 2 tablespoons olive oil 2 cups diced bacon 2 shallots, thinly sliced 1 head green cabbage, cored and thinly sliced 1/4 cup sherry Instructions: Preheat an oven to 375 degrees F. In a large skillet over medium high heat, add olive oil. Season pork chops with salt, pepper, and Essence. Add pork chops to skillet and cook for 3 minutes per side. Place skillet in oven for 10 minutes or until pork chops are cooked to 150 degrees F. Serve with sauteed cabbage. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. Heat oil in large skillet. Add bacon and cook until fat is rendered. Add shallots and cabbage and cook until wilted. Add the sherry and heat through. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 4689,"Glazed Baby Carrots Kosher salt 1 pound baby carrots, tops removed but with a little green left attached (it's cute) 4 tablespoons butter 3 tablespoons brown sugar 1/2 lemon, juiced 1 clove garlic, smashed 3 sprigs thyme, picked Pinch cayenne pepper Instructions: Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. Reserve. To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally. When most of the water has reduced and the mixture seems homogenous, removed the garlic and add the carrots and stir until they are coated. Cook for another 2 to 3 minutes or until the carrots are completely coated and hot. So good for my eyes! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 4690,"Ohio Chicken Meatballs with Sesame-Ginger Sauce 1 large egg 2 tablespoons bottled teriyaki glaze 2 tablespoons sweet chili sauce (see Cook's Note) 1 pound ground chicken
1/2 teaspoon ground ginger
Salt and black pepper
2 tablespoons plus 2 teaspoons minced fresh cilantro
2 tablespoons plus 2 teaspoons minced green onion
1 cup panko breadcrumbs
Sesame-Ginger Sauce, for serving, recipe follows 1 1/3 cups sweet chili sauce 1 cup bottled teriyaki glaze
2 tablespoons lime juice
1 tablespoon sesame oil
1/4 teaspoon toasted sesame seeds (see Cook's Note) 1/8 teaspoon granulated garlic
1/8 teaspoon ground ginger
Salt Instructions: Preheat the oven to 350 degrees F. Lightly whisk the egg in a medium bowl. Add the teriyaki glaze and sweet chili sauce, and whisk until incorporated. Place the ground chicken in a large bowl. Add the egg mixture, then sprinkle in the ground ginger, 1/4 teaspoon salt and a pinch of black pepper. Add the cilantro and green onions. Gently mix together by hand to avoid slopping over the side of the bowl. (Using kitchen gloves is more sanitary and less freaky.) Add the breadcrumbs and gently fold in by hand just until thoroughly incorporated; don't overmix (see Cook's Note). Using a small squeeze-handle scoop (see Cook's Note), scoop out meatballs and place them on a nonstick or parchment-lined baking sheet. Bake they reach an internal temperature of 165 degrees F, about 8 minutes. Serve with warm Sesame-Ginger Sauce as a party snack, an entree or on a sandwich. Add the sweet chili sauce, teriyaki glaze, lime juice, sesame oil, sesame seeds, granulated garlic and ground ginger to a bowl; blend with a stick blender until thoroughly combined. Add a pinch of salt. (If you don't have a stick blender, whisk aggressively until the ingredients are well blended.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 4691,"Meatloaf Patties, Smashed Potatoes, and Pan Gravy 1 1/3 pounds ground sirloin, 90 percent lean ground beef 1 slice white bread, spread with softened butter, then cut into small cubes 1/8 cup (a splash) milk 1 egg 2 teaspoons grill seasoning blend, or coarse salt and black pepper combined 1/2 teaspoon ground allspice
1 rounded tablespoon tomato paste*
1 medium onion, finely chopped, reserve 1/4 amount 2 pounds small red potatoes 2 tablespoons butter 2 tablespoons sour cream 2 scallions, chopped, whites and greens 1/2 cup milk 1/4 medium onion, finely chopped, reserved from meatloaf mixture 2 tablespoons (a handful) all-purpose flour
1 to 1 1/2 cups beef stock
1 tablespoon ketchup 1 rounded teaspoon spicy brown mustard 1 tablespoon steak sauce
Serving Suggestions: Baby Carrots, recipe follows Dressed Tossed Salad Instructions: Place meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread cubes and dampen them with a splash of milk. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl. Combine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent. The tent will reflect heat and allow the steam to escape the pan.
Cover the quartered, red-skinned potatoes in water in a medium saucepan. Bring water to a boil and cook potatoes 10 minutes or until fork tender. Turn heat under pan off; drain potatoes and return to hot pan and warm stovetop to dry potatoes out. Add butter, sour cream, scallions, and milk to potatoes and smash to your desired consistency. Season potatoes with salt, to taste. Remove meat loaf patties to a platter and return pan to heat. Reduce heat to medium and add butter and onion to your skillet. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, thin with additional stock. Stir in condiments and remove gravy from heat.
Slice meatloaf patties and drizzle with gravy. Pile smashed potatoes along side and make a well in the center for sour cream or gravy. Serve meatloaf and smashed potatoes with baby carrots, or with a tossed salad dressed with oil and vinegar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Malbec]

" 4692,"The Ultimate Filet O Fish Sammie 1 whole tail piece fresh halibut (1 1/4 inches thick, by about 1 foot long) 1 cup all-purpose flour 1 egg, beaten 1 cup milk 1 1/2 cups panko bread crumbs Kosher salt and freshly ground black pepper Extra-virgin olive oil 1 cup mayonnaise, store-bought 1 lemon, juiced 1 handful fresh parsley leaves, finely chopped 1 handful fresh basil leaves, finely chopped 1 handful chives, finely chopped 2 tablespoons olive oil 1 foot long sourdough baguette 1 cup lightly packed hydroponic arugula (leafy variety, with stems) 1 ripe avocado, cut in thick slices 1 beefsteak tomato, cut in thick slices Instructions: Preheat oven to 350 degrees F. Put a large sheet tray in oven and heat it for 1/2 hour. Begin by patting the halibut fillet dry. If you have a tail end piece cut the fillet down the middle so you can invert the 2 pieces next to each other to form a nice rectangular shape that matches the bread. Set up a breading station with flour, beaten egg and milk, and bread crumbs in separate containers. Season with salt and pepper. Dip each fillet into the flour, egg mixture, and then panko. Set aside on a tray at room temperature to let the coating set. Pull out sheet tray from oven, add a 2-count of oil and transfer breaded fish to tray. Sprinkle with olive oil. Bake for 30 minutes or until golden brown. Combine lemon herb mayonnaise ingredients in a bowl and blend until well combined. Season with salt and pepper, to taste. Split the baguette in half horizontally. Open it up and toast it in a hot oven until just warmed through. Smear each half with lemon herb mayonnaise and stack up arugula, tomato and avocado on 1 half. Top with crispy panko fish fillets and top with the other half of bread. Skewer in 2 places and cut across the middle. Serve with more lemon-herb mayonnaise on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 4693,"Pistachio Pineapple Dessert 2 cups shortbread cookie crumbs (about 30 cookies) or vanilla wafer crumbs (about 50 wafers) 1/4 cup butter, melted 1 (8 oz.) package cream cheese, softened 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1/4 cup lime juice 1 (4-serving size) package instant pistachio flavor pudding mix 1 (8 oz.) can crushed pineapple, undrained 1 cup (1/2 pt.) heavy cream, whipped Instructions: HEAT oven to 350 degrees F. Combine cookie crumbs and butter. Press firmly into bottom of ungreased 9-inch springform pan or 13 x 9-inch baking pan. Bake 8 to 10 minutes. Cool. BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk, lime juice and pudding mix until smooth. Stir in pineapple. Fold in whipped cream. Pour into prepared pan. CHILL 6 hours or overnight. Garnish as desired. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 4694,"Apricot Rice Pudding 1 cup raw short-grain rice (such as Arborio), rinsed in a colander until the water runs clear 4 1/2 cups milk 1/4 cup diced dried apricots 1/4 vanilla bean, split lengthwise and soft insides scraped out and reserved 1/2 teaspoon freshly grated lemon zest 4 egg yolks 1/2 cup sugar Instructions: Bring the rice, milk, apricots, vanilla scrapings and lemon zest to a simmer in a covered heavy saucepan over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat. Stir the egg yolks into the cooked rice mixture and stir just until thickened, 1 to 2 minutes. Stir in the sugar. Spoon the rice pudding into ramekins or dessert cups and let cool. Cover tightly with plastic wrap and refrigerate at least 2 hours.; ","[Chardonnay, Moscato, Vinho Verde, Cava]" 4695,"Wilted Greens 2 1/2 pounds mixed greens, such as collard, mustard, kale, turnip, chard, or escarole 4 ounces sliced bacon, cut into 1-inch pieces 6 scallions, cut into 1/4-inch slices, or 1 cup sliced spring onions 1 garlic clove, minced 3 tablespoons cider vinegar, plus more to taste Kosher salt and freshly ground black pepper Instructions: Fill a large bowl with cold water. Trim and discard the greens tough stems, tear the leaves into pieces and wash them in the water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Set aside.
In a large Dutch oven or soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the scallions and cook for 2 minutes. Add the garlic and cook 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more. Add 1/2 cup water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste. Serve immediately. ","[Burgundy, Pinot Gris, Sauvignon Blanc, Barbera]" 4696,"Quahog Stuffies 12 quahogs, washed well 1/4 cup white wine (or water) 2 tablespoons olive oil 1/2 pound Italian sausage (sweet or hot), removed from casing and crumbled 4 cups coarsely chopped stale bread (crusts removed) 1/2 cup minced onion 1/2 cup minced fennel 1/4 cup minced sweet red pepper 1/4 cup minced green pepper 1/4 cup minced celery 3 tablespoons fresh parsley 1 teaspoon dried thyme 1 teaspoon crushed red pepper Salt and pepper, to taste Instructions: Preheat oven to 350 degrees. Combine quahogs and wine in a large pot, bring to boil, cover and cook until clams are just open. Cool, drain, reserving broth. Remove clams from shells, saving 12 shell halves. Chop clams coarsely and set aside. Strain broth through coffee filter and set aside. Heat the olive oil in a saute pan and brown sausage. In a food processor, combine the clams, broth, and sausage with remaining ingredients and process until well blended. Taste to check seasonings. Divide mixture and scoop into the 12 shell halves. Bake for approximately 30 minutes. Yield: 12 servings How to Shuck a Quahog: Place quahogs in a large pot over medium heat with water just covering them. As quahogs slowly open, remove them from the water. Allow to cool. Using a knife, slit the sides to fully open the clam. Scoop out the insides and reserve with juice in a separate bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 4697,"Blueberry Lemonade 3 cups blueberries 3/4 cups sugar 2 cups freshly squeezed lemon juice 3 cups cold water Ice cubes Instructions: Place the blueberries and sugar in a blender and puree. Place the lemon juice and water in a pitcher and strain the pureed blueberries through a medium mesh sieve into the pitcher. Stir well and pour into tall ice filled glasses ","[Riesling, Moscato, Vinho Verde]" 4698,"Fried Chicken Sandwiches Classic Fried Chicken ( use 8 skinless, boneless chicken thighs, trimmed of excess fat) 3/4 cup mayonnaise 1/4 cup sour cream 3 tablespoons apple cider vinegar 1 teaspoon sugar Kosher salt 8 cups shredded red and/or green cabbage (about 1/2 head) 8 hamburger buns, toasted Chipotle mayonnaise, for spreading 3 pounds skin-on, bone-in chicken parts (breasts halved crosswise) Kosher salt and freshly ground pepper 3 1/3 cups buttermilk 2 tablespoons hot sauce 2 teaspoons yellow mustard 6 cloves garlic, smashed 1 onion, sliced into 1/2-inch rings 3 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon sweet paprika 2 teaspoons onion powder 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper Vegetable oil, for frying (4 to 5 cups) Instructions: Prepare the chicken, marinating for up to 2 hours. Make the coleslaw: Whisk the mayonnaise, sour cream, vinegar, sugar and 1/2 teaspoon salt in a large bowl. Add the cabbage and toss to coat. Refrigerate while you fry the chicken. Fry the chicken, turning halfway through, until golden brown and cooked through, 8 to 10 minutes. Spread the buns with chipotle mayonnaise. Sandwich the fried chicken and coleslaw in the buns. Season the chicken generously with salt and pepper. Place on a baking sheet and refrigerate, uncovered, 1 hour to infuse the flavor. Whisk 3 cups buttermilk, the hot sauce and mustard in a large bowl. Stir in the garlic and onion slices, then the chicken. Cover and refrigerate 2 to 4 hours. Whisk the flour, baking powder, paprika, onion powder, garlic powder, cayenne, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Drizzle in the remaining 1/3 cup buttermilk and whisk to form small shaggy clumps. One piece at a time, remove the chicken from the buttermilk, letting any excess drip off, and coat in the flour mixture, pressing with your hands to coat well. Transfer to a rack set on a baking sheet. Fill a large cast-iron skillet with 1 inch vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Carefully add 4 to 5 pieces chicken to the hot oil. The oil temperature will drop; adjust the heat as needed to maintain a temperature of 325 degrees F. Fry the chicken, without turning, until the crust starts browning, about 2 minutes. Flip the chicken and fry, turning occasionally, until browned and crisp all over and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 12 to 16 minutes. Remove with tongs to a clean rack set on a baking sheet; sprinkle lightly with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken. After all the chicken is cooked, fry the onions, if desired: Drain the onions, separate the rings, then coat with the flour mixture. Fry, turning once, until crisp and golden brown, 2 to 3 minutes. Drain on paper towels and sprinkle with salt. We used a big spoonful of baking powder in the coating for this Nashville-style chicken. It draws out moisture, so the skin gets extra crisp before it?s dipped in fiery cayenne-spiced butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4699,"Lowest Fat Chocolate and Grand Marnier Souffle Butter or margarine Granulated sugar 4 egg yolks 5 egg whites 1/2 teaspoon cream of tartar 1/3 cup granulated sugar 1/3 cup unsweetened cocoa 1/4 cup all purpose flour 1/8 teaspoon salt 3/4 cup no-fat (skim) milk 1/4 cup Grand Marnier 1/2 teaspoon vanilla 1 tablespoon grated orange peel Instructions: Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart souffle dish with sugar. Put egg whites in mixer bowl with cream of tartar. In a medium saucepan, stir together sugar, cocoa, flour, and salt. Stir in milk and Grand Marnier and cook over medium heat, stirring constantly until mixture boils and is smooth and thickened. Stir in the vanilla and orange peel. Set aside. Beat the egg whites only until they cling to the side of the mixing bowl when you tilt it. Stir the yolks into the sauce. Mix about a quarter of the whites right into the sauce in the pan, then empty the sauce into the whites in the mixing bowl. Gingerly but thoroughly fold the sauce into the whites. Then pour the mixture into the prepared souffle dish. Bake for about 30 to 40 minutes. Don't open oven door for at least 30 minutes. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 4700,"Hand Pulled Pan Fried Noodles 25 pounds all-purpose wheat flour 2 eggs
2 teaspoons soy sauce 1 teaspoon soybean oil
1/2 teaspoon garlic
1/2 teaspoon hon dashi 3 stalks celery, chopped 3 white onions, chopped 3 green bell peppers, chopped 3 red bell peppers, chopped 1 head cabbage, shredded
Instructions: Mix together the flour, eggs and 2 gallons water. Chill the dough. Cut into 6-ounce portions, in long strips. Stretch the dough with both hands using your fingers, similar to a cat's cradle technique. Have water boiling in a large pot. Drop the noodles briefly into the boiling water, about 1 minute. Heat a wok or skillet to 150 degrees F. Add the soy sauce, oil, garlic and hon dashi and mix together. Add the celery, onion, bell peppers and cabbage. Stir vigorously for 50 to 60 seconds. Add the noodles and stir fry 20 to 30 seconds longer. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4701,"Italian 75 2 ounces gin 1 ounce freshly squeezed lemon juice
1 ounce agave syrup 3 ounces Italian Prosecco
Instructions: Fill a cocktail shaker with ice cubes and add the gin, lemon juice and agave syrup. Shake vigorously until chilled, about 10 seconds. Strain into a champagne glass or coupe and top with Prosecco. ",[Prosecco] 4702,"Beef Tenderloin Crostini with Garlicky Herb Sauce 1 baguette, cut into 1/4-inch thick slices 8 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 1/2 cup fresh flat-leaf parsley leaves 1/4 cup fresh cilantro leaves 2 tablespoons fresh chopped chives 2 tablespoons fresh tarragon leaves 2 tablespoons white wine vinegar 1 large shallot, sliced 1 garlic clove 1 pound filet mignon, cut into 1-inch medallions Instructions: Preheat oven to 350 degrees F. Arrange the baguette slices on a baking sheet, lightly drizzle with olive oil and season with salt and pepper. Toast in the oven until crisp and golden at the edges, about 5 minutes. Meanwhile, put the parsley, cilantro, chives, tarragon, vinegar, shallot and garlic in a food processor and pulse until the herbs are minced, with the motor running slowly drizzle in 6 tablespoons of the olive oil until you have a thick sauce. Season with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet (cast-iron works great) over medium-high heat until it shimmers. Working in batches, sprinkle the beef medallions with salt and pepper and sear until deep golden brown and cooked to medium-rare, about 3 minutes per side. Transfer to a cutting board to rest for 5 to 10 minutes. Slice the beef against the grain. Top each baguette slice with a piece of beef and a spoonful of salsa verde. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Barolo]" 4703,"Strawberry, Cucumber and Melon Salad 1/4 small red onion, thinly sliced 1 pound strawberries, hulled and quartered 1 English cucumber, chopped 1/2 small cantaloupe, peeled and chopped (about 2 1/2 cups) 2/3 cup fresh dill, chopped Kosher salt and freshly ground pepper 4 cups baby spinach (about 4 ounces) 1/3 cup mustard vinaigrette (see directions) Soak the red onion in cold water, 10 minutes; drain and pat dry. Instructions: Combine the onion, strawberries, cucumber, cantaloupe and dill in a large bowl. Season with salt and pepper and toss to combine. Let stand until the cucumber is juicy, about 10 minutes. Add the spinach and vinaigrette to the bowl, season with salt and pepper, and toss to coat. Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4704,"Charcuterie Board with Dutch Influences 8 ounces cured sausage, such as truffle, cl, or cacciatore (hard dried small Italian salami), thinly sliced into rounds 8 ounces prosciutto, thinly sliced One 8-ounce package duck liver pate flavored with apricots and brandy One 8-ounce package chicken liver pate with Cointreau and orange 1 1/2 pounds mild cow's milk cheese, such as Gouda Two 8-ounce logs fresh goat cheese 1 1/2 pounds semi-hard cheese such as Edam cheese, cut into half-moons Two 8-ounce wheels soft cow's milk cheese such as Epoisses, cut into half-moons 1 1/2 pounds hard, pungent sheep's milk cheese such as Pecorino Nero, cut into chunks Serving suggestions: quince jam, black currant jam, chickpea hummus, olives stuffed with peppers, red onion chutney, bittersweet chocolate, whole-grain mustard, breadsticks, crackers, crisp toasts, local honey Instructions: Arrange the meats and cheeses on a large cutting board, cutting some cheeses down into smaller pieces but leaving some blocks larger so the guests may identify them. Arrange piles of the condiments around the meats and cheeses, using bowls when necessary to contain sauces or spreads. Serve the breadsticks within the board but the crisps on the side. ","[Burgundy, Barolo, Tempranillo, Ribera del Duero]" 4705,"Soy Ginger Dipping Sauce 1/2 cup low-sodium soy sauce 1/4 cup rice wine vinegar 2 tablespoons finely grated ginger 2 tablespoons chopped green onion 2 medium cloves garlic, minced 2 teaspoons sugar 1 teaspoon sesame oil Instructions: Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings. ","[Sauvignon Blanc, Riesling, Gewrztraminer]" 4706,"Pulled Pork Pancakes with JD Syrup 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 large eggs 2 cups buttermilk Canola oil, for cooking the pancakes Pulled pork, recipe follows JD Syrup, recipe follows Salted butter, for serving 1 tablespoon ground black pepper 2 teaspoons cayenne pepper 2 tablespoons cl powder 3 tablespoons ground coriander 1 tablespoon dark brown sugar 1 tablespoon dried oregano 13 cup paprika 13 cup kosher salt 2 tablespoons ground white pepper 1 boneless pork butt, about 3 pounds
2 bottles or cans of your favorite beer Your favorite BBQ sauce One 12-ounce bottle pure maple syrup Whiskey, such as Jack Daniel's Instructions:

1. Blend the flour, baking soda, and salt in a bowl. In a separate, larger bowl, blend the egg and buttermilk. Fold the dry ingredients into the wet, taking care not to overmix. Leave the batter slightly lumpy.
2. Heat some oil in a large nonstick pan over medium heat. Ladle about 1/4 cup pancake batter into the pan for each pancake, cooking 3 at a time. Cook the pancakes for about 2 minutes per side, flipping once when edges are golden and small bubbles form on top.
3. To serve, layer hot pulled pork between the 3 pancakes. Cover with JD Syrup and top with a pat of salted butter. Repeat!
4. Combine all the rub spices in a bowl and rub the pork butt with 1/4 cup of the spice mixture. Wrap the pork butt in plastic wrap and refrigerate for 12 hours or overnight.
5. Unwrap the pork butt and smoke for about 1 hour. (Follow the stovetop smoker manufacturer's instructions or use an outdoor smoker.)
6. Preheat the oven to 225degreesF. Remove the pork butt from the smoker, place it in a roasting pan, and add the beer. Cover and braise in the oven until the pork is tender and pulls apart with a fork, about 3 hours.
7. Pull the pork and mix it with 1/2 cup of the braising liquid and BBQ sauce to taste. In a medium saucepan, heat the maple syrup over medium heat. Add whiskey to taste and bring to a boil for a couple of minutes. Keep warm to serve. Store leftovers in the refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 4707,"Ginger and Coconut Crusted Jumbo Shrimp Peanut oil, for frying 1 cup coconut milk 1 egg 3 tablespoons grated ginger 1 cup all-purpose flour 1 cup unsweetened shredded coconut 8 to 10 jumbo shrimp, peeled and deveined Salt and freshly cracked black pepper 3 tablespoons chopped cilantro leaves 1 lime, juiced 1 1/2 cups mango chutney, store-bought 1/4 cup coconut milk 2 limes, 1 zested and both juiced 1/2 teaspoon sugar 1/2 teaspoon cayenne pepper 1/4 teaspoon ground ginger Pinch salt Chopped cilantro leaves, as needed Instructions: In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 325 degrees F. In a large and shallow dish, whisk together the coconut milk, egg, grated ginger and flour to form a thick batter. To a second shallow dish, add in the shredded coconut. Dip the prawns in the batter, then roll them thoroughly in the coconut shreds. Drop them, in batches, into the peanut oil and fry until their exteriors are golden brown and crisp, about 4 to 5 minutes. Transfer them from the fryer to a platter lined with paper towels and immediately season them with salt and black pepper. Transfer the prawns to a serving platter and sprinkle with cilantro and lime juice. Serve them with the dipping sauce. Sauce: In a small saucepan over medium heat, warm the mango chutney over low heat. Add the coconut milk and stir well to combine. Stir in the zest, lime juice, sugar, cayenne, ginger and salt. Continue cooking until the ingredients are fully incorporated and the sauce has warmed through. Add some chopped cilantro and remove the saucepan from the heat. Transfer the sauce to a serving bowl and serve with the Ginger and Coconut Crusted Jumbo Shrimp. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 4708,"Pastelitode de Queso: Cuban Puff Pastry With Cream Cheese 5 pounds high-gluten flour (bread flour), plus more for dusting 1 1/2 liters water 4 ounces pork lard 1 1/2 ounces salt 2 1/2 pounds margarine, cut into 1-inch cubes 1 cup sugar 13 1/4 ounces cream cheese Cafe con leche, for serving Instructions: Combine and mix the flour, water, pork lard and salt. Mix until the dough is not sticky but not firm (do not over mix), finger should leave a dent. Place the dough on a large, floured work surface. Using hands, stretch the dough out into a large, even rectangle. Spread the cubes of margarine evenly on top. Vertically fold each end to meet in the middle. Overlapping, in thirds, fold horizontally. Using a rolling pin, roll the dough to 1 1/2 inches thick. Fold into thirds vertically and then again horizontally. Transfer to a baking tray and cover with plastic wrap. Refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Once rested, transfer the dough to a floured work surface and roll out to a 1-inch thick rectangle. Dust off any excess flour and repeat the folds, 4 folds in total. Transfer to a baking tray, wrap and refrigerate for 30 to 60 minutes. Lay the dough on a sugared work surface. Sprinkle the rest of the sugar on top of the dough. Roll the dough out to a 3/4-inch thick rectangle. Make sure to press the sugar into the dough. Cut the dough into 3-inch squares. Place a heaping tablespoon of cream cheese in each center. Wet the dough's edges with water. Fold one corner into the cream cheese and continue to roll like a cigar. Press 3 fingers flat on top of the pastry. Place in the oven for until golden brown, 25 to 30 minutes. Serve with a cafe con leche. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4709,"Tea Cake Cookies 1 cup unsalted butter, softened 2 cups sugar 3 large eggs 1 teaspoon pure vanilla extract 3 1/2 cups all-purpose flour, plus more for rolling dough 1 teaspoon baking soda 1/2 teaspoon fine sea salt Instructions: Beat the butter at medium speed with an electric mixer until creamy; gradually add the sugar, beating well. Add the eggs 1 at a time, beating until blended after each addition. Add the vanilla, beating until blended.
Combine the flour, baking soda and salt; gradually add the flour mixture to the butter mixture, beating at low speed until blended.
Divide the dough in half; wrap each portion in plastic wrap and refrigerate 1 hour.
Heat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll half of the dough out to 1/4-inch thickness on a floured surface. Cut out cookies with a 2 1/2-inch round cutter, and place 1 inch apart on the prepared baking sheets. Bake until the edges begin to brown, 10 to 12 minutes, rotating the sheets and switching their positions halfway through baking time. Let cookies stand on baking sheets 5 minutes. Transfer to wire racks to cool. Repeat procedure with remaining dough. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 4710,"Roasted Redbor Kale Salad 4 large bunches redbor kale (about 3 pounds), stems removed and discarded (1 1/2 pounds for regular kale) 1/3 cup extra-virgin olive oil 5 tablespoons red wine vinegar Kosher salt and freshly ground black pepper 8 slices bacon, cut in to 1/2-inch pieces 4 cloves garlic, minced Pinch crushed red pepper flakes 2 tablespoons pure maple syrup One 15.5-ounce can black-eyed peas, drained and rinsed 1/2 cup slivered almonds, toasted 1 large shallot, thinly sliced Instructions: Preheat the oven to 300 degrees F with a rack set on the middle shelf. Reserve 6 cups of the smaller kale leaves (2 inches or smaller). Thinly slice the remaining kale and place in a large mixing bowl. Add 1 tablespoon of the oil, 1 tablespoon of the vinegar and 1/4 teaspoon salt. Use your fingers to gently massage the kale until it starts to slightly wilt, 1 to 2 minutes. Place the reserved kale leaves on a baking sheet and toss with 1 tablespoon of the oil. Season very lightly with salt and pepper. Bake until the kale starts to crisp and the edges on some leaves just start to brown, 12 to 15 minutes, gently flipping the kale halfway through. Meanwhile, cook the bacon in a large saute pan over medium heat until crispy and most of the fat has been rendered, 12 to 15 minutes. Transfer to a paper-towel-lined. Turn off the heat and remove all but 2 tablespoons of the fat from the pan. Add the garlic and red pepper flakes and cook in the residual heat until the garlic has softened, about 2 minutes, stirring constantly. Whisk in the remaining vinegar and the maple syrup. Slowly whisk in the remaining oil. Season with salt. Remove the kale from the oven and let sit for at least 5 minutes so that it continues to crisp as it cools. To assemble, gently toss the wilted kale, black-eyed peas, almonds, shallots and crisped bacon with the vinaigrette. Top with the crispy kale. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 4711,"Coconut Chia Banana Pudding Parfait 1 1/2 cups canned light coconut milk 1 1/2 cups unsweetened soy milk 2 teaspoons pumpkin pie spice 1 teaspoon pure vanilla extract 1/8 teaspoon salt
7 peeled bananas
3/4 cup chia seeds 1 1/2 cups vanilla Greek yogurt (see Cook's Note) 3 tablespoons shredded unsweetened coconut Instructions: Combine the coconut milk, soy milk, pumpkin pie spice, vanilla extract, salt and 4 of the bananas (broken in half) in a blender. Blend on high speed until smooth. Put the chia seeds in a medium mixing bowl or a large glass jar and pour the banana mixture on top. Stir well to combine, and put the mixture in the refrigerator for 4 hours or up to overnight to thicken. (Stir the mixture after 1 hour, to ensure no chia seeds settle to the bottom of the bowl or jar.) Slice the remaining bananas. Spoon 3/4 cup chia pudding into each of 6 bowls, jars or parfait glasses, and top each serving with 1/4 cup yogurt, a sixth of the banana slices and 1/2 tablespoon coconut. Serve. ","[Riesling, Moscato, Vinho Verde, Cava]" 4712,"Squid Ink Pasta with Shrimp and Cherry Tomato Sauce 5 shrimp, sliced in half lengthwise, peeled and deveined, reserving shrimp shells for sauce 3 tablespoons olive oil, plus more for garnish
1/2 fennel, sliced (save fronds for garnish)
1/2 red onion, sliced
Kosher salt
Pinch crushed red pepper flakes
10 heirloom cherry tomatoes, sliced in half
2 large cloves garlic, smashed
2 sprigs oregano, leaves chopped finely
1/2 cup white wine
4 squid, cut in half lengthwise for 2 sets of 4 legs
1/2 bunch parsley, leaves chopped finely
Grated Parmesan, for garnish
Squid Ink Pasta, recipe follows 3 cups flour 5 large eggs (heirloom or organic) 1 large egg yolk 1/4 cup extra-virgin olive oil 1/4 cup squid ink Kosher salt Instructions: Add the shrimp shells to a small pot and cover with water. Bring to a boil and allow to simmer until it has reduced by half. Strain and keep on the heat at a low simmer until ready to use. Add the olive oil, fennel, onions, a pinch of salt and crushed red pepper flakes in a saute pan over medium heat. Let the fennel and onions cook until translucent. Then add the tomatoes, garlic, oregano and white wine. Let it reduce until there is about 1/4 cup of liquid left. Then add the squid, shrimp and 1/2 cup of the shrimp stock. Stir in the parsley. Cook the fresh squid ink pasta in salted boiling water until tender, but still has a bite. Add the cooked pasta to the saute pan and toss to coat. Garnish the pasta with fennel fronds, a drizzle of olive oil and grated Parmesan. Mound the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely is better here). Crack the eggs into the hole and add the egg yolk, olive oil, squid ink and some salt. Using a fork, beat the eggs together with the olive oil, squid ink and salt; then begin to incorporate the flour into the egg mixture, being careful not to break the sides of the well or else the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together into a homogeneous mixture, THEN you can start kneading. When kneading, it is VERY important to put your body weight into it; get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader, or 10 to 15 minutes for an inexperienced kneader. Put your body weight into it; you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun! When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let it rest for at least 20 to 30 minutes. If using immediately, do not refrigerate. Roll and cut the pasta into the desired shape. How smooth and supple! ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 4713,"Super-Stuffed Baked Potatoes 4 russet potatoes (about 8 ounces each) 6 tablespoons unsalted butter 1 12-ounce package kielbasa, cut into 4 pieces and halved lengthwise 2 leeks (white and light green parts only), halved and thinly sliced 1/2 small head Savoy or green cabbage, thinly sliced Kosher salt and freshly ground pepper 1 cup shredded Gruyere cheese (about 4 ounces) 2 tablespoons chopped fresh parsley Spicy brown or whole-grain mustard, for serving Instructions: Preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork; microwave, turning once, until tender, about 15 minutes. Melt 1 tablespoon butter in a large skillet over medium heat. Add the kielbasa and cook, turning, until lightly browned, 5 minutes. Transfer to a plate; cover to keep warm. Melt 3 tablespoons butter in the skillet. Add the leeks and cook, stirring occasionally, until softened, about 2 minutes. Add the cabbage, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the cabbage is tender, about 4 minutes. Split the potatoes and arrange on a baking sheet. Top each with 1/2 tablespoon butter and 2 tablespoons Gruyere; fluff the insides with a fork to combine. Season with salt and pepper. Divide the kielbasa among the potatoes and top with the cabbage mixture. Toss the remaining 1/2 cup Gruyere with the parsley and sprinkle on top of the potatoes. Bake until the cheese is melted, about 10 minutes. Serve with mustard for dipping. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 4714,"Italian Nachos 1 baguette, sliced into roughly 1/2-inch-thick slices 1/4 cup olive oil 2 cups shredded Italian cheese blend
1 cup chopped cured meats, such as salami, soppressata, capicola and pepperoni
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup pearl-sized mozzarella balls or chopped fresh mozzarella
1 1/2 cups diced Roma tomatoes 1/4 cup chopped fresh basil, plus more for garnish
1 tablespoon olive oil 1 teaspoon balsamic vinegar Kosher salt and freshly ground black pepper
2 teaspoons fig jam or honey 2 teaspoons balsamic vinegar 1/2 cup sour cream
Kosher salt and freshly ground black pepper
1/2 cup chopped giardiniera 1/3 cup chopped pepperoncini
1/3 cup sliced black olives
Instructions: For the nachos: Preheat the oven to 400 degrees F. Place the baguette slices on a baking sheet fitted with a rack. Brush the slices with the olive oil. Toast until crisp on the outside but still slightly tender on the inside, 6 to 8 minutes. On an ovensafe platter or a baking sheet lined with aluminum foil or parchment paper, alternate layers of baguette slices, shredded Italian cheese blend, chopped cured meats, beans and pearl mozzarella, ending with a layer of shredded cheese. Bake until the shredded cheese is melted,10 to 12 minutes. For the salsa: While the nachos are baking, in a medium bowl, combine the tomatoes, basil, olive oil, balsamic vinegar and salt and pepper to taste. Toss to coat. For the crema: In a small bowl, whisk together the fig jam (or honey) and balsamic vinegar. Add the sour cream and salt and pepper to taste and whisk until completely blended. Transfer to a ziptop bag and store in the fridge until ready to use. For the toppings: Top the nachos with the giardiniera, pepperoncini, black olives and salsa. Slice the corner of the ziptop bag with the crema and drizzle it over the nachos. Finish with more chopped basil. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 4715,"Spanish Chicken with Spicy Lemon Rice 3 tablespoons flour 2 tablespoons paprika 1 tablespoon garlic powder Salt and freshly ground pepper 6 chicken thighs (about 1 1/2 pounds) 1/4 cup canola oil One 14.5-ounce can diced tomatoes 2 green bell peppers, diced into 2-inch pieces 1 onion, sliced into thick pieces 2 tablespoons tomato paste 2 cups chicken broth 1 cup rice 1/2 teaspoon crushed red pepper flakes Zest and juice from 1 lemon 1/2 cup pitted green olives (with pimientos) Special equipment: slow cooker Instructions: In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper. Add the chicken and toss to coat completely. In a large saucepan over medium heat, heat the canola oil. Add the chicken and brown on all sides, 3 to 4 minutes per side. While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions. Top with the chicken thighs. In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly. Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan. Pour over top of the chicken in the slow cooker. Cook on low for 4 hours, or until the chicken is extremely tender. In a medium pot, combine 2 cups water, the rice, red pepper flakes, lemon zest, juice of half the lemon and a pinch of salt. Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid. To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top. Garnish with the olives and squeeze over the remaining lemon juice. Reserve 2 chicken thighs and 1 cup of the vegetables for Round 2 Recipe - Pita Pile on with Spicy Yogurt Sauce. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 4716,"Spinach-Artichoke Pasta Bites 1 tablespoon extra-virgin olive oil, plus more for the pan Kosher salt 1 1/4 cups small pasta shells 4 ounces cream cheese, at room temperature 1 large egg 2 cloves garlic, grated 1 1/2 cups chopped baby spinach 1 cup frozen artichoke hearts, thawed and chopped 1 cup shredded fontina cheese 1/2 cup shredded mozzarella cheese Freshly ground pepper 1/3 cup panko Instructions: Preheat the oven to 425?. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Bring a large saucepan of salted water to a boil. Add the pasta and cook 2 minutes less than the label directs. Drain. Combine the cream cheese, egg and garlic in a large bowl and whisk until smooth. Stir in the pasta, baby spinach, artichoke hearts, fontina, mozzarella, 1/2 teaspoon salt and a few grinds of pepper until well combined. Fill the muffin cups with the pasta mixture. Toss the panko with the olive oil and a pinch of salt in a small bowl. Sprinkle over the pasta. Bake until the pasta is golden around the edges, 15 to 20 minutes. Let cool 5 minutes, then remove from the pan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 4717,"Ratatouille with Feta, Green Olives, and Almonds 1 cup whole almonds 6 tablespoons extra-virgin olive oil, plus more as needed 1 teaspoon red chili flakes 3 cloves garlic, chopped Sea salt and freshly ground black pepper 1 pound feta cheese, crumbled 1 cup pitted green olives 1 bunch fresh basil, leaves hand-torn 1 medium onion, chopped 5 medium Japanese eggplant, chopped 3 medium zucchini, chopped 3 tomatoes, seeded and chopped 1 tablespoon capers, drained 1 (28-ounce) can whole peeled tomatoes, drained and hand crushed 1 tablespoon balsamic vinegar Instructions: Put the almonds into a large skillet over medium heat. Gently toast the nuts, being careful not to let them burn, for about 3 minutes. Add 3 tablespoons olive oil, 1/2 teaspoon red chili flakes, 1 chopped garlic clove, and salt and pepper to taste. Cook for another 3 minutes and transfer to a plate to cool. Crush the almonds roughly and put them into a bowl along with the feta cheese, olives, and 1/3 of the basil leaves. Mix well to combine all the ingredients. Put 3 tablespoons olive oil and the remaining 1/2 teaspoon chili flakes into the skillet over medium heat. Add the onions, remaining garlic, and 1/3 of the basil leaves and cook until the onions start to soften, about 5 minutes. Put in the eggplant and cook until it is soft, about 10 minutes, adding more olive oil if necessary. Add the zucchini, fresh tomatoes, and capers; season with salt and pepper. Continue cooking until these vegetables are soft but still whole. Add the canned tomatoes, vinegar, and remaining basil leaves. Continue to cook for another 15 minutes; remove from the heat and set aside to cool. To serve, put the ratatouille into a bowl or platter and top with the feta, olive, and almond mixture. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 4718,"Lemon Layer Cake 2 1/2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, slightly softened 1 1/2 cups granulated sugar 2 large whole eggs, at room temperature 3 large egg yolks, at room temperature 2 teaspoons vanilla extract 1 teaspoon grated lemon zest 1/4 cup fresh lemon juice 1/2 cup whole milk 2 large egg yolks 1/3 cup granulated sugar 1/4 cup fresh lemon juice 2 tablespoons unsalted butter, slightly softened Pinch of salt 1 teaspoon finely grated lemon zest 1/2 cup heavy cream 3/4 cup (1 1/2 sticks) unsalted butter, softened 3 1/2 cups confectioners' sugar 2 tablespoons heavy cream 2 teaspoons fresh lemon juice 1/4 teaspoon vanilla extract 1 teaspoon finely grated lemon zest Instructions:

1. To make the lemon cake, preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-inch round cake pans. Dust the pans with flour and tap out the excess.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Stir together the dry ingredients with a whisk. Set aside.
3. In an electric stand mixer, using the paddle attachment or beaters, beat the butter on medium speed for about 30 seconds, or until creamy. Gradually add the sugar, increase the speed to medium-high, and continue to beat until the mixture is light, about 3 minutes. Scrape down the sides of the bowl.
4. Add the whole eggs and egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon zest. Reduce the speed to low and gradually beat in he lemon juice (the batter will appear curdled at this point smooth out after you add the dry ingredients). Beat in the dry ingredients in 3 additions alternately with milk in 2 additions. Scrape down the sides of the bowl and beat for another 10 seconds. Scrape the batter into the prepared pans.
5. Bake the cakes for 20 to 25 minutes, or until a toothpick inserted into the center of each cake comes out clean. Cool the cakes in the pans on wire racks for 20 minutes. Invert the cakes onto the rakcs and cool completely.
6. To make the lemon filling, in a medium nonreactive saucepan, whisk together the yolks and sugar until combined. Whisk in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 6 minutes, or until the mixture turns opaque, thickens, and coats the back of the spoon. Do not let the filling boil, or it will curdle. Pour the mixture through a fine mesh sieve into a medium bowl. Stir in the lemon zest and allow the filling to cool. 7.Cover with plastic wrap, pressing directly onto the surface, and refrigerate for 1 hour, or until chilled.
7. In a clean bowl of the electric mixer, using the whisk attachment or beaters, beat the heavy cream on high speed until soft peaks form. Remove the lemon filling from the refrigerator and whisk until smooth. Using a rubber spatula, gently fold the whipped cream into the filling. Cover the bowl and refrigerate the filling until ready to assemble the cake.
8. To make the lemon frosting, in the large bowl of the electric mixer, using the paddle attachment or beaters, beat the butter on medium speed until creamy, about 30 seconds. Gradually beat in the confectioners' sugar on low speed. Add the cream, lemon juice, vanilla, and lemon zest. Increase the speed to medium-high, and beat for about 3 minutes, or until the frosting is light and fluffy.
9. To assemble the cake, place 1 cake layer on a serving plate. Pile the lemon filling onto the center using a small offset metal spatula, and spread it into an even layer, leaving a 1-inch border around the edge of the cake layer. Top with the second cake layer. Frost the top and sides of the cake with the lemon frosting. (If some of the filling oozes out from the middle, just blend it with the frosting around the sides of the cake.) Serve the cake immediately, or refrigerate and bring to room temperature before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4719,"Korean BBQ Burrito 1/2 cup soy sauce 1/2 cup sugar
   1/4 cup rice vinegar
   3 tablespoons fish sauce
   3 tablespoons chopped garlic
   3 tablespoons chopped ginger (skin on)
   1 chopped jalape?o 2 pounds grass-fed ground beef
   1 cup rice wine vinegar 1/2 cup sugar
   3 carrots, peeled and julienned on a mandoline
   One 4- to 5-inch piece daikon, peeled and julienned on a mandoline
   3 tablespoons chopped garlic 3 tablespoons chopped ginger
   2 chopped jalape?os 1/4 cup vegetable oil 1 cup gochujang 2 cups sugar
   2 cups rice wine vinegar
   1 cup soy sauce
   3 tablespoons sesame oil
   2 cups steamed brown rice Four 14-inch flour tortillas
   2 avocados
   Kimchi, for topping
   Fresh mint and cilantro, for topping
   Instructions: For the beef: Combine the soy sauce, sugar, vinegar, fish sauce, garlic, ginger and jalape?o in a bowl and mix well to dissolve the sugar. Add the beef and mix well. Chill and reserve until ready to cook the beef. For the pickled daikon and carrots: Combine the vinegar, sugar, carrots and daikon. Chill and reserve. For the Korean BBQ sauce: In a deep saucepot, saut garlic, ginger and jalape?o in oil until fragrant. Add gochujang and toast, stirring frequently, 1 to 2 more minutes. Add sugar, vinegar, soy sauce and 2 cups water. Bring to a boil and turn down to a simmer. Let simmer about 10 minutes. Remove from heat and add sesame oil. Reserve and chill. For the burritos: Heat a large heavy frying pan and add ground beef. Flatten with a spatula and let meat get charred on 1 side. Flip and cook on the other side, breaking up meat with spatula. Add the cooked brown rice and fry with meat and all its fat. Remove from heat and reserve. Spoon beef and rice mixture over tortillas. Add half a sliced avocado to each burrito, layer on pickled daikon and carrots, kimchi, fresh torn mint and cilantro and a generous bit of BBQ sauce. Wrap and enjoy. ","[Pinot Noir, Riesling, Tempranillo, Grenache Blanc]" 4720,"Sweet and Spicy Shrimp and Broccolini Stir-Fry 1 large egg white 3 tablespoons Shaoxing rice wine, mirin or dry sherry 3 tablespoons soy sauce 2 tablespoons cornstarch, plus more for coating (about 3/4 cup) 1 pound large shrimp, peeled and deveined (tails intact) 1/3 cup Thai-style sweet chili sauce 3 tablespoons vegetable or peanut oil, plus more for deep-frying 2 bunches broccolini, trimmed 1 bunch scallions, cut into 1 1/2-inch pieces 2 cloves garlic, minced 1/2 to 1 teaspoon red pepper flakes 4 cups cooked white rice, for serving Instructions: Whisk the egg white with 1 tablespoon each rice wine, soy sauce and cornstarch in a large bowl. Add the shrimp and toss; refrigerate until ready to fry. Whisk the chili sauce, the remaining 2 tablespoons each rice wine and soy sauce, 1 tablespoon cornstarch and 1 cup water in a bowl; set aside. Heat 2 tablespoons oil in a wok or large Dutch oven over medium-high heat. Add the broccolini; stir-fry until charred in spots, 3 minutes. Add 1/2 cup water and stir-fry until crisp-tender, 1 to 2 minutes; transfer to a plate. Reduce the heat to medium; add the remaining 1 tablespoon oil, the scallions, garlic and red pepper flakes. Stir-fry until tender, 2 minutes. Add the chili sauce mixture and cook, stirring occasionally, until thickened, 1 minute. Cover and set aside. Heat 1 inch of oil in a deep saucepan over medium-high heat until a deep-fry thermometer registers 365 degrees F. Working in batches, toss the shrimp in cornstarch to coat, then fry until crisp and golden, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Return the wok to medium heat and reheat the sauce if needed. Add the broccolini and shrimp and cook, tossing, until warmed through, 2 minutes. (Add up to 1/2 cup water if the sauce is too thick.) Serve with the rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 4721,"Hashed Brown Potatoes 1 1/2 pounds potatoes, about 4 cups, peeled 1/4 cup minced onion 1 teaspoon salt 1/8 teaspoon pepper 3 tablespoons bacon drippings, butter, or cooking oil Instructions: Using the food processor, grate the potatoes and place in a large bowl. Toss with the onion, salt and pepper. In a large skillet, heat the bacon drippings. Place the potato mixture in the pan, press down, cover, and cook for 10 minutes. As the potatoes cook, give the pan a gentle shake to make sure they do not stick. Using a spatula, turn the cake over. Continue to cook until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4722,"Spatchcock Ranch Turkey One 12 to 14-pound turkey (neck and giblets removed) Two 1-ounce packets ranch seasoning
   10 tablespoons unsalted butter, softened
   3 carrots, cut into thirds
   3 stalks celery, cut into thirds
   1 medium onion, cut into 8 wedges
   Kosher salt and freshly cracked black pepper
   2 tablespoons maple syrup
   3 cups low-sodium chicken stock
   3 tablespoons all-purpose flour
   Instructions: Place the turkey on a cutting board with the backbone facing up. Using kitchen shears, cut along both sides of the backbone to release it from the bird. Remove the backbone and discard. Flip the turkey over and use your palms to press against the turkey breasts and thighs until the bird is slightly flattened. Allow the turkey to come up to temperature for 2 hours. Preheat the oven to 425 degrees F.
   Remove 2 tablespoons of ranch seasoning from 1 packet and reserve. Mix together 8 tablespoons of the butter with the remaining ranch seasoning (from both packets) in a small bowl until well incorporated.
   Line a rimmed baking sheet with aluminum foil. Place the carrots, celery and onions over the baking sheet. Lay the turkey on top of the vegetables, breast-side up. Spread the ranch butter all over and underneath the skin. Sprinkle generously with salt and pepper. Reduce the oven temperature to 350 degrees F and put the turkey inside to roast.
   In the meantime, add the maple syrup and 1 cup of the chicken stock to a saucepan, then stir in the reserved 2 tablespoons ranch seasoning. Bring to a simmer just to warm through and incorporate the seasoning. Baste the turkey with this liquid every 20 minutes. (Allow 30 to 40 minutes of cooking time for every 3 pounds of turkey). If the skin turns golden brown before the turkey is completely cooked through, tent with aluminum foil until an instant-read thermometer inserted into the thickest part of the thigh reads 160 degrees F. Remove from the oven and tent the whole turkey with aluminum foil. Let rest 30 minutes. (There will be carryover cooking and the temperature will rise to 165 degrees F while resting).
   For the gravy, strain the juices left in the bottom of the roasting pan into a fat separator and pour the fat off the top. Place the saucepan used to make the basting liquid back on the stove over medium heat. Add the remaining 2 tablespoons butter and whisk in the flour, cooking for a minute. Slowly whisk in the remaining 2 cups chicken stock along with the juices from the pan. Season with salt and pepper and serve alongside the turkey. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 4723,"Fava Bean and Pecorino Salad Kosher salt 3 cups shelled fava beans 1 small red onion, thinly sliced 2 cups roughly chopped escarole 3/4 cup shaved aged pecorino Red wine vinegar Good quality extra-virgin olive oil Instructions: Bring a large pot of well-salted water to a boil over medium heat. Set a bowl of salted ice water on the counter. Blanch the fava beans in the boiling water and plunge immediately into the salted ice water. Remove the tough outer casing from the fava bean. Combine the fava beans in a large bowl with the onions, escarole, and the pecorino (reserve a couple shavings for garnish). Add some red wine vinegar, some olive oil and salt, to taste. Toss to coat the salad with the dressing. Arrange the salad on serving plates and top with the reserved shaved cheese. Springtime on a plate!!!! ","[Barolo, Barbaresco, Chianti, Tempranillo]

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 olive oil Kosher" 4724,"Chow Mein-Noodle Haystacks 2 ounces spaghetti, or 5 ounces packaged fried chow mein noodles 1 tablespoon vegetable oil, plus oil for frying 5 ounces semisweet or bittersweet chocolate 1/4 cup unsweetened coconut flakes, toasted 1/2 cup unsalted roasted peanuts, coarsely chopped 1 recipe chow mein-noodle haystacks 3/4 cup marshmallows, cut into 1/4-inch pieces 2 ounces spaghetti, or 5 ounces packaged fried chow mein noodles 5 ounces white chocolate 1/4 cup unsweetened coconut flakes, toasted 1/2 cup pecans, chopped Instructions: Chow Mein-Noodle Haystacks: In a large pot of boiling water, cook the spaghetti until tender. Drain well, then toss with 1 teaspoon of vegetable oil to prevent sticking. In a skillet or electric fryer, heat 1-inch of oil to 365 degrees. Working in batches of 3 or 4 tangled strands, fry the spaghetti until golden brown. Let the spaghetti intertwine to form interesting shapes. Drain on paper towels. Break the spaghetti or chow mein noodles into pieces no larger than 1-inch long. In a completely dry bowl or in the top of a double boiler set over barely simmering water, melt the chocolate. Mix in the noodles, coconut, and peanuts. Drop walnut size haystacks of the mixture on a cookie sheet and refrigerate for 30 minutes to set. Serve chilled. Rocky Road Haystacks: Stir in chopped marshmallows to the chow mein-noodle haystack recipe. White-Chocolate Chow Mein-Noodle Haystacks: Substitute white chocolate for the semisweet chocolate and chopped pecans for the peanuts in the original chow mein-noodle haystacks recipe. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 4725,"Ribs with Big Daddy Rub 5 pounds St. Louis style ribs 2 cups Big Daddy Rub, recipe follows 2 liters cola (recommended: Coca-Cola) 4 cups water Apple Cider Buttermilk Dipping Sauce, recipe follows 3 cups brown sugar 1/4 cup kosher salt 1/4 cup smoked paprika 2 tablespoons ground cumin 2 tablespoons hot chili powder 2 tablespoons cayenne 2 tablespoons freshly ground black pepper 2 tablespoons red pepper flakes 2 cups apple cider 1/4 cup granulated sugar 1 tablespoon red pepper flakes 2 tablespoons buttermilk 1 teaspoon lemon juice 1 teaspoon lemon zest Instructions: Preheat oven to 350 degrees F. Rub ribs with 1 cup Big Daddy Rub until evenly coated on both sides. Allow ribs to marinate at room temperature for 30 minutes. Place ribs in 2 large roasting pans and cover with the cola and water. Cover with foil and cook in oven for 1 1/2 hours. Remove ribs from oven and allow to cool. Slice ribs into individual-size pieces. Preheat grill over medium-high heat. Place ribs on the grill. Brush on apple cider-buttermilk sauce. Cook for additional 5 minutes. In a large bowl, toss ribs with another 1 cup of rub until well coated. Spread ribs out on a sheet tray and bake in the oven for an additional 20 minutes until caramelized. Serve alongside Apple Cider Buttermilk Sauce, chipotle aioli, or harissa rouille. In a medium sized bowl, mix all ingredients until well combined. In a medium pot add apple cider, sugar and red pepper on medium high heat. Reduce by half. Pour mixture into a separate bowl. Add buttermilk. Mix thoroughly and add lemon juice and zest. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 4726,"Eggplant with Minty Sauce and Yogurt 1 1/4 pounds eggplant 1 1/4 teaspoons salt 1/4 cup peanut or canola oil 1 medium onion, very finely chopped 3 garlic cloves, peeled and very finely chopped 8 canned plum tomatoes, finely chopped, plus 1/4 cup of the can liquid
3 tablespoons chopped fresh mint leaves 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 1/2 cup plain yogurt Peanut or canola oil, for deep-frying Mint sprigs or leaves,for garnishing Instructions: Trim the very ends of the eggplant and cut it crosswise into 1-inch-thick slices. Put the slices in a single layer in a large platter or lasagna-type dish. Sprinkle the salt over both sides, rubbing it in well. Set aside for 1 hour. Meanwhile, make the tomato sauce. Put the oil a large, nonstick frying pan set over medium-high heat. When hot, add onion. Stir-fry for 2 to 3 minutes, or until the onion pieces begin to brown at the edges. Put in the garlic. Stir for a few seconds. Then put in the tomatoes and their liquid as well as all the remaining ingredients for the tomato sauce. Stir to mix. Cover, turn the heat to low, and cook gently for 10 minutes. Set aside in a warm place. Yogurt sauce: Put the yogurt in a small bowl and beat lightly with a fork. Just before you eat, put oil to a depth of 2 to 3 inches for deep-frying in a wok or deep-fryer and set over medium heat. Take the eggplant slices from the platter and dry them off well with paper towels. When the oil is hot, drop in as many slices as the utensil will hold easily and fry, turning now and then, for 6 to 7 minutes, or until both sides are a medium brown color. Drain well on paper towels. To serve, arrange the eggplant slices in a single layer on a large platter. Top each slice with a dollop of the tomato sauce and then with a tablespoon of the yogurt. Garnish with the mint sprigs or leaves. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 4727,"Scaccia 2 tablespoons olive oil 1/2 teaspoon red pepper flakes 3 cloves garlic, grated One 28-ounce can crushed tomatoes 1/2 teaspoon Italian seasoning 1 sprig fresh basil Kosher salt 3 1/4 cups durum semolina flour, plus more for dusting (see Cook's Note) Kosher salt 2 tablespoons olive oil, plus more for brushing 1 1/4 cups shredded provolone (about 5 ounces) 1 1/4 cups grated Parmesan (about 6 ounces), plus more for sprinkling 1/3 cup packed fresh basil leaves, torn Italian seasoning, for sprinkling Red pepper flakes, for sprinkling Instructions: For the sauce: Heat the oil in a medium saucepan over medium heat. Add the red pepper flakes and garlic and cook, stirring, until the garlic is slightly softened, about 1 minute. Add the crushed tomatoes, Italian seasoning, basil and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce is slightly thickened and the flavors are melded together, about 15 minutes. Discard the basil and let cool while you make the dough. For the dough: Add the flour and 1 teaspoon salt to a large bowl and whisk to combine. Add the oil and 1 cup of lukewarm water and mix until a sticky dough forms. If the dough doesn't hold together when squeezed, add more water 1 tablespoon at a time. Transfer the dough to a work surface and knead until smooth and springy, 5 to 7 minutes. Wrap tightly in plastic wrap and let sit at room temperature for 30 minutes. Put a pizza stone or large inverted baking sheet on the lowest oven rack and preheat to 400 degrees F. For the filling and topping: On a lightly floured surface, roll out the dough into a 20-by-27-inch rectangle with a long side facing you. (Add more flour as needed to keep the dough from sticking.) Mix together the provolone and Parmesan in a bowl. Spread 1 cup of the sauce over the dough, leaving a 1-inch border all around. Top with 1 1/2 cups of the cheese and 3 tablespoons of the torn basil. Fold the left and right sides of the dough into the center so they meet in the middle like a book (it's ok if they overlap slightly). Spread 1/2 cup of sauce over the dough, leaving a 1-inch border all around. Top with 3/4 cup of cheese and 2 tablespoons torn basil. Fold the top and bottom of the dough into the center. Spread 2 tablespoons of the sauce over the bottom half of the dough. Top with the remaining 1/4 cup cheese and remaining torn basil. Fold the top of the dough over the bottom to so that the top hangs just slightly over the bottom.
Carefully transfer the dough to a sheet of parchment and prick the top all over with a fork. Brush with olive oil and sprinkle with Parmesan, Italian seasoning and red pepper flakes. Slide the dough (on the parchment) onto the hot stone. Bake until the bread is deep brown and crusty, about 1 hour. Let cool for 10 minutes.
Meanwhile, reheat the remaining tomato sauce. Slice the lasagna bread into wedges and serve with the tomato sauce for dipping.
","[Barolo, Barbaresco, Chianti, Brunello]" 4728,"Stewed Rabbit and Biscuits 1/2 pound plus 1 ounce cold small-cubed butter 4 ounces sugar 1/8 cup plus 1/2 teaspoon baking powder 1/2 tablespoon salt 1 1/2 pounds plus 1 1/2 ounces all-purpose flour 1/2 cup fresh tarragon leaves, chopped 1/2 teaspoon freshly ground black pepper 1 1/8 cup buttermilk 3 eggs 2 whole rabbits (2 1/2 to 3 pounds each) 2 tablespoons all-purpose flour Salt and freshly ground black pepper 2 tablespoons olive oil 2 shallots, cut into medium dice 10 baby carrots, halved 2 large sprigs rosemary 1/2 head spring garlic Crushed red pepper 1 1/2 quarts chicken stock, hot 1 cup white wine 8 morels (or other seasonal mushrooms), quartered 1/2 cups fresh peas 2 sprigs fresh tarragon, leaves chopped Instructions: For the biscuits: Combine the butter, sugar, baking powder and salt in an electric stand mixer. Use the paddle attachment and mix until the butter is pea size. Next, add the flour, tarragon and pepper. Then, add the buttermilk and eggs. Mix until incorporated. For the rabbit: Preheat the oven to 350 degrees F. Cut the rabbit into eighths (save the extra bones and trimmings to fortify stock). Dredge the pieces in flour and sprinkle with salt and pepper. In large saute pan or small rondeau, heat the olive oil. Sear the rabbit over medium-high heat. Remove when golden brown, 3 to 4 minutes and reserve. Discard the oil and turn the heat down to medium-low. Saute the shallots until blonde, 4 to 5 minutes. Add the carrots, rosemary, spring garlic, pinch of crushed red pepper and pinch of salt. Saute until soft, 3 to 5 minutes. Add the rabbit, allow to cook for 2 minutes. Next, add the hot stock, white wine and morels, and bring the liquid to a simmer. Simmer for about 4 minutes. Top with the biscuit mixture in small dollops. Then add peas. Bake until the biscuits are golden, the filling is bubbling and the rabbit is tender, 30 to 35 minutes. Top with the tarragon and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4729,"Ancho cl Mayonnaise 4 ancho chiles, wiped clean, toasted (see Note) stemmed, seeded, and finely chopped 3 tablespoons white wine vinegar 1 tablespoon vegetable oil 1/2 small onion, finely chopped 3 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 large egg yolks 1 1/4 cups olive oil Instructions: In a small bowl, combine the chiles julienne and the vinegar and leave to soak for 1 hour. Meanwhile, in a small heavy skillet heat the oil over medium heat. Add the onion and saute, stirring occasionally, for 6 to 7 minutes, or until translucent. Add the garlic and the cumin and cook for about 2 minutes more, until the garlic has released its aroma. Remove from the heat and cool to room temperature. In a large bowl, combine the vinegar and cl mixture, the salt, pepper, and egg yolks. With a balloon whisk, whisk together until completely smooth, then continue whisking as you drizzle in the olive oil, very slowly at first, whisking until all the oil is absorbed and the mayonnaise is emulsified. Transfer to a bowl and stir in the onion-garlic mixture. Cover and refrigerate if not using right away, for up to 1 week. ","[Rioja, Tempranillo, Garnacha, Barbera]" 4730,"\u201cReuben\u201d BBQ Sauce 1 cup store-bought barbecue sauce 1/2 cup mayonnaise
1/2 cup finely chopped pickles
2 tablespoons grated white onion 1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
1 teaspoon smoked paprika
Instructions: Mix together the barbecue sauce, mayonnaise, pickles, onion, Worcestershire, hot sauce and smoked paprika in a bowl. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 4731,"Wild Field Greens and Vine Ripened Tomatoes with Warm Hazelnut Forest Dressing 1-ounce dried shiitake mushrooms 1 tablespoon hazelnut oil 1 tablespoon walnut oil 1/4 cup extra-virgin olive oil 1 tablespoon balsamic vinegar 1 shallot clove, minced 1 tablespoon minced fresh chives Salt and freshly ground black pepper 3 large beefsteak tomatoes, cut into 1/2-inch thick slices 2 cups mixed fresh greens such as frisee and red leaf lettuce, soaked in salt water to remove grit, dried in a salad spinner and torn into small pieces 2 romaine hearts, leaves separated Instructions: Break or chop mushrooms into 1/4-inch pieces and cover with 1/4 cup warm water. Let sit for 30 minutes to rehydrate. Strain mushrooms, reserving soaking liquid in a small bowl. Rinse mushrooms and set aside. Strain soaking liquid through a paper towel into a small pot and reduce by half over medium heat. Combine hazelnut oil, walnut oil and olive oil in a small bowl. Combine vinegar, shallot, chives and salt and pepper in a separate medium mixing bowl and whisk in warm soaking liquid. Continue whisking and add oil in a slow thin stream to emulsify. Lay out slices of tomato. Top with salad greens and mushrooms. Drizzle with warm dressing and top with 2 small romaine leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 4732,"Crispy Salmon with Mushroom Orzo and Red Wine Sauce 7 tablespoons olive oil, divided 1 large onion, sliced 2 cups dry red wine 2 cups canned beef broth 8 fresh thyme sprigs 2 bay leaves 1 pound orzo 6 shallots, minced 1 pound mushrooms, sliced 5 cups canned low-sodium chicken broth 1/2 cup whipping cream 2 tablespoons chopped fresh tarragon leaves Salt and freshly ground black pepper 6 (5-ounce) skinless boneless salmon fillets 1/4 cup unsalted butter, cut into pieces Instructions: In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add onions and saute for 5 minutes. Add wine, beef broth, thyme and 1bay leaf. Boil until liquid is reduced by 1 cup, about 35 minutes. Strain sauce into a small saucepan. Preheat oven to 350 degrees F. Place orzo on a rimmed baking sheet. Bake until golden brown, for about 20 minutes. Heat 2 tablespoons of oil in another heavy large saucepan over medium-high heat. Add shallots. Saute for 4 minutes. Add mushrooms. Saute until golden, about 10 minutes. Add orzo, chicken broth, and 1 bay leaf. Bring to a boil. Reduce heat to medium-low. Cook uncovered until orzo is tender and broth is absorbed, while stirring often, about 20 minutes. Add cream and tarragon. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper. Heat 3 tablespoons oil in a heavy large nonstick skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet and saute just until cooked through, about 3 minutes per side. Bring sauce to simmer. Add butter, whisk just until melted. Season with pepper. Spoon orzo onto 6 plates. Place salmon fillets on top of orzo. Serve with sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4733,"House Smoked Salmon, Potato, Grilled Stack, with Chive Mousse, garnished with Vegetable Ceviche 12 ounces smoked salmon 1 bunch chives, sliced in half 1/2 cup cream cheese 1/2 cup jicama, cut in a fine brunoise 1 cup corn 2 red peppers, cut in a fine brunoise 1 red onion, cut in a fine brunoise Juice of 1 lemon, 1 orange, 1 lime 3 Idaho potatoes 2 tablespoons olive oil 1 roasted red pepper 1 tablespoon olive oil Dill, for garnish Instructions: Slice smoked salmon, lay it in parchment paper. Make a mousse with cream cheese and chives: blend in a food processor 1/2 cup cream cheese and 2 ounces chives until well blended, then refrigerate. Slice potatoes, with skin on, horizontally and toss in olive oil, grill until cooled, reserve on plate and let cool at room temperature. Mix ceviche ingredients and let rest for ten minutes. Put one roasted red pepper cleaned in blender with olive oil, and puree for one minute. Assemble on the bottom of the plate. Put one tablespoon chive mousse, 2 pieces of potato, cooled on top and then place a slice of smoked salmon on top, repeat one more time, then top with salmon rosette. Garnish the plate with a spoonful of ceviche, red pepper coulis and dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4734,"Thanksgiving Turkeys 1 cup semisweet chocolate chips 30 candy corn candies, plus 6 white tips of candy corn 6 chocolate sandwich cookies 6 mini peanut butter cups 6 malt balls 1 cup Red Frosting, recipe follows 6 chocolate sandwich cookies with top cookies removed 1/2 stick (1/4 cup) unsalted butter, at room temperature 1 1/2 cups powdered sugar 1/2 teaspoon pure vanilla extract 2 tablespoons whole milk Red food coloring, as needed Instructions: Place the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water. Cook, stirring occasionally, until the chocolate has melted, about 4 minutes. Set aside to cool slightly. For each turkey, push 5 candy corn candies, tip-side down, into the cream filling of a chocolate sandwich cookie to make the feathers for the turkey. Lay the cookie on a work surface. Dip the flat, larger end of a peanut butter cup in the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the peanut butter cup, chocolate-dipped end down, onto the sandwich cookie. Dip a malt ball into the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the malt ball above the peanut butter cup to make the head of the turkey. Dip the flat end of the white candy corn tip in the chocolate. Place on the malt ball, to make the turkey beak. Refrigerate until the chocolate has set, about 10 minutes. Place the Red Frosting in a piping bag. Using scissors, cut a small opening in the end of the piping bag. Pipe a small piece of frosting under the malt ball to make the turkey's beard. Place a cookie (with top half removed) on a platter. Stand the turkey upright into the cream filling. Repeat with the remaining ingredients. In a medium bowl, using an electric hand mixer, beat the butter until smooth, about 20 seconds. Add the powdered sugar, vanilla extract and milk. Beat on low speed until combined. Increase the speed to high and beat until the mixture is smooth. Color the frosting by mixing in 1 drop of red food coloring at a time until the desired color is reached. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4735,"Spicy Beef Wrap 1/2 cup minced ham 2 scallions chopped 3 tablespoons chopped flat-leaf parsley 1 chopped red pepper 1/4 teaspoon allspice 1-cup bread crumbs 1 egg 12 peeled seeded and diced tomatoes Instructions: Pound out flank steak with meat mallet until 1/4-inch thick and roll up. Mix remaining ingredients and pour over steak in non-reactive dish. Refrigerate and let marinate for 8 hours. While beef is marinating mix all ingredients in filling except for tomatoes. Remove beef from marinade and shake off any excess liquid. Lay beef out flat and place 2 tablespoons of filling in the center of each piece. Roll each piece of beef tightly and secure with skewer. Heat large roasting pan on stove and put in 2 tablespoons of olive oil brown beef on all side and pour off excess fat. Pour the marinade over the beef and add chopped tomatoes. Simmer for 25 minutes making sure to turn beef if necessary. Remove from pan and cover with 2 tablespoons of sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 4736,"Penne with Asparagus and White Beans Kosher salt and freshly ground black pepper 12 ounces dried penne 1 pound asparagus, trimmed and cut into 1-inch-long pieces 1/2 small red onion, thinly sliced 1/4 cup extra-virgin olive oil Zest and juice of 1 lemon 1 cup crumbled feta cheese (about 4 ounces) One 15-ounce can cannellini beans, rinsed and drained 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh dill Instructions: Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente, adding the asparagus to the pot during the last 3 minutes of cooking. Drain the pasta and asparagus and run under cold water to cool; drain well. Meanwhile, put the onion in a medium bowl and cover with cold water; set aside for 10 minutes. Whisk together the olive oil, lemon zest and juice and 1/2 cup of the feta in a large bowl until well combined; season with salt and pepper. Add the pasta and asparagus, beans, parsley, dill and remaining 1/2 cup feta. Drain the onions, pat dry and add to the bowl. Toss everything together and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 4737,"Texas Style Bacon, Beans and Eggs: Black Bean Chilaquiles 12 corn or flour tortillas, cut into strips Cooking spray 1 tablespoon vegetable oil 8 slices smoky lean bacon, sliced across the strips 1/2-inch long 1 red onion, peeled, quartered and sliced 2 Fresno or jalapeno chiles, sliced 4 cloves garlic, chopped 1 (28-ounce) can black beans 1 tablespoon cumin (a scant palmful) 1 rounded tablespoon cl powder (a healthy palmful) Salt and freshly ground black pepper 1 cup beer (recommended: Negra Modelo) 1 (14-ounce) can diced fire-roasted tomatoes Small handful fresh cilantro leaves, chopped 1 1/2 to 2 cups shredded hot pepper sharp Cheddar cheese or Pepper Jack cheese 4 eggs, to prepare any style (1 per person) Ripe avocado, halved, pitted and diced Lime, cut into wedges Instructions: Preheat oven to 425 degrees F. Cut tortillas into strips and spray with cooking spray. Bake 12 to 15 minutes until crisp. Arrange in casserole dish. Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add bacon and brown then remove with a slotted spoon. To the skillet, add the onions, Fresno peppers, and garlic and saute a few minutes. Add the beans and season with cumin, cl powder, salt, and pepper, stir in tomatoes, cilantro, and beer. Thicken 1 minute, then adjust seasoning and arrange on top of tortillas, and scatter in bacon bits and cheese. Cool and store for make-ahead meal. Bake in the hot oven until bubbly and hot, top with fried eggs (as soft or hard as you like), diced avocado and lime wedges. ","[Chardonnay, Sauvignon Blanc, Tempranillo, Garnacha]

" 4738,"No Bake Orange Cheesecake with Toasted Almonds Crust: 7 oz. butter cookies to make 1? cups crumbs, about 32 round, thin flower shaped cookies 1 cup Fisher? Sliced Almonds, toasted, divided ? tsp. cinnamon ? cup melted unsalted butter Filling: 1 lb. cream cheese, softened 1 envelope (.25 oz.) unflavored gelatin ? cup store-bought orange juice 1 can (14 oz.) sweetened condensed milk 1 seedless navel orange Instructions:

1. Crust: Lightly spray the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Finely chop ½ cup of the almonds, set aside. Put the cookies into a sealable plastic bag and crush them into fine crumbs by rolling over them with a rolling pin. Transfer the crumbs to a large bowl and mix in the chopped nuts, cinnamon and butter. Press the crumbs in an even layer into the bottom of the pan. Top the crust with 1/4 cup sliced almonds so that some are in the crust and some sitting on top of it. Refrigerate.
2. Filling: Sprinkle the gelatin over the orange juice in a small saucepan, let stand 1 minute. Heat over low heat until gelatin is melted, set aside. Grate 1 tsp. zest from the orange and set aside. Beat the cream cheese on medium speed until smooth 3-5 minutes in the bowl of an electric mixer fitted with the whisk attachment. Beat in condensed milk; scrape down the bowl after addition. When mixture is smooth, stir in melted gelatin and grated orange rind. Spoon the filling over the crust, tapping the sides of the pan to even the filling out. Refrigerate 2 hours or until set.
3. Peel the rind from the rest of the orange, place it on a cutting board and slice it into ¼-inch thick rounds. Top the cake with the orange rounds and remaining ¼ cup sliced almonds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4739,"Roasted Carrots and Parsnips with Cumin 1 pound carrots, peeled and cut into 1/4-inch slices on the diagonal 1 pound parsnips, peeled and cut into 1/4-inch slices on the diagonal 3 garlic cloves, thinly sliced 2 tablespoons toasted cumin seeds 3 tablespoons honey 1/2 cup olive oil 1/3 cup water 1/2 tablespoon freshly ground black pepper Juice of 2 limes 1/2 bunch mint, leaves only, chopped Instructions: Preheat the oven to 350 degrees F. In a medium baking dish, combine the carrots, parsnips, garlic, cumin seeds, honey, olive oil, water, salt and pepper. Toss well. Cover and bake for 20 minutes. Remove the cover and continue baking until the carrots begin to caramelize, about 20 minutes longer. There should be no liquid remaining in the pan. Sprinkle with the lime juice and mint and serve hot or cold. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 4740,"Spicy Spring Rolls 3 tablespoons chopped ginger 2 tablespoons chopped garlic 3 tablespoons chopped green onion 1 tablespoon hot bean paste or red chili paste 1 tablespoon vegetable oil 1 cup fresh bean sprouts 1 cup grated carrot 1 cup finely sliced savoy cabbage 1 red pepper, julienned 5 shiitake mushrooms, julienned 3 tablespoons mirin (Japanese rice wine) 1 tablespoon hoisin sauce 1/4 cup soy sauce 12 spring roll wrappers 1 cup peeled, grated cucumber 3 tablespoons chopped cilantro Oil, for frying Instructions: In a very hot wok, briefly saute the ginger, garlic, green onion and chili paste in the oil. Add the bean sprouts, carrots, savoy cabbage, red pepper and mushrooms and cook at high heat until the vegetables begin to soften. Add the mirin, hoisin sauce and soy sauce. Remove from heat and let cool in a bowl at room temperature. Place the spring roll wrappers under a damp cloth to keep them moist. Place wrappers one at a time on a hard surface with one corner pointing towards you. Spoon cooled ingredients into the center. Add a tablespoon of grated cucumber and a sprinkle of cilantro. Fold the side corners into the center. Fold the bottom into the center, making sure the three corners are touching each other. To finish, roll the wrapper away from you and up over the final corner. Store rolls under a damp cloth until ready to fry. Heat enough oil to cover the rolls, and fry seam side down until golden brown. Drain on paper towels and serve with your favorite dipping sauce. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 4741,"Quinoa, Sweet Potato and Black Bean Bowls with Yogurt Dressing 1 1/4 cups tri-colored quinoa Kosher salt
   1 pound sweet potato, peeled and cut into 1/2-inch pieces
   1 tablespoon olive oil
   1/2 teaspoon ground coriander
   One 15-ounce can black beans, rinsed and drained
   1 teaspoon soy sauce
   1/2 teaspoon chipotle hot sauce (or your favorite hot sauce)
   1 large avocado, seeded, peeled and diced
   1/4 cup pepitas, chopped pistachios, almonds or your favorite nut
   Yogurt Dressing (see recipe below) 3/4 cup plain yogurt (not Greek) 1/4 cup finely chopped fresh flat-leaf parsley or cilantro
   1 tablespoon fresh lime juice
   1 small garlic clove, finely grated
   Kosher salt and freshly ground black pepper
   Instructions: Preheat the oven to 450 degrees F. Put the quinoa in a sieve and rinse very well with cold water; shake gently to drain the excess water. Transfer the quinoa to a medium saucepan and add 1 1/2 cups water and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then cover, reduce the heat to low, and cook until all of the water is absorbed, about 16 minutes. Keep covered, off the heat, for 5 minutes then uncover and cool slightly. Meanwhile, toss the sweet potatoes with the oil, coriander and 1/2 teaspoon salt and spread on a rimmed baking pan in a single layer. Bake until just tender and browned in spots, about 20 minutes. Add the beans, soy sauce and hot sauce to the pan and stir to mix. Spoon the quinoa into bowls and top with the sweet potato-black bean mixture. Top with avocado and pumpkin seeds and drizzle with the dressing. Whisk the yogurt, parsley, lime juice and garlic together in a medium bowl and season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 4742,"Stuffed Pork Loin with Butternut Squash and Blue Cheese Cooking spray 2 slices bacon 2 cups diced butternut squash 1/2 cup diced onion 1/2 cup seasoned dry bread crumbs 1/2 cup plus 2 tablespoons crumbed blue cheese, divided 3 tablespoons freshly chopped sage leaves, divided Salt and freshly ground black pepper 1 (4-pound) boneless pork loin 1 cup reduced-sodium chicken broth, divided 1/4 cup dry sherry 1 tablespoon cornstarch Instructions: Preheat oven to 450 degrees F. Coat a roasting pan with cooking spray. Cook bacon in a large skillet over medium-high heat until crisp. Remove from pan, reserving fat in pan, and crumble into small pieces. To the same pan, add squash and onion and cook 3 minutes, until onion is soft. Remove from heat, add to a large bowl with the crumbled bacon, bread crumbs, 1/2 cup of the blue cheese, 2 tablespoons of the sage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well. Butterfly pork on a flat surface and spread stuffing evenly over meat. Roll up pork and tie with kitchen twine at 2-inch intervals. Season pork all over with salt and black pepper and transfer to prepared pan. Roast 15 minutes. Reduce oven temperature to 325 degrees F and bake 45 more minutes, until an instant-read thermometer registers 160 degrees F for medium-well. Let pork rest 10 minutes before cutting crosswise into 1-inch thick slices. In a small saucepan, whisk together chicken broth, sherry and cornstarch. Set pan over medium heat and bring to a simmer. Add remaining 2 tablespoons blue cheese and tablespoon of sage and simmer 1 minute, until sauce thickens. Remove from heat and season, to taste, with salt and black pepper. Serve 1/2 of the pork with all of the sauce spooned over top. Reserve remaining pork for quesadillas. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 4743,"Roasted Corn Chowder with Country Cheddar Cheese 6 ears fresh sweet corn, brushed lightly with butter and grilled or broiled until toasted on all sides (about 3 cups cut corn) 2 tablespoons unsalted butter 1 large onion, peeled and diced (about 1 cup) 2 celery stalks, diced 1 leek, split, cleaned and diced 1 large sweet red pepper, diced 2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 2 quarts chicken stock 8 ounces white or yellow cheddar cheese, preferable extra-sharp, grated Instructions: Cut the roasted corn off of their cobs, reserving the cobs. Melt the butter in a large, heavy-bottomed soup pot. Add the corn, the diced vegetables and the seasoning and saute until the vegetables are soft but not browned. Add the chicken stock. Bring to a boil, then reduce to a simmer and add the reserved corn cobs. Cook 40 to 45 minutes, remove the cobs and stir in the grated cheese. Serve immediately.; ","[Chardonnay, Riesling, Chenin Blanc, Sauvignon Blanc]" 4744,"Mini Corn Dogs with Sweet and Spicy Pepper Relish 3/4 cup ketchup 1/4 cup pickled hot peppers, diced 1/4 cup pickled sweet peppers, diced 1 egg 1 (8.5-ounce) package corn muffin mix 2 teaspoons garlic powder 2 teaspoon onion powder 3/4 cup milk 1/2 cup all-purpose flour 1 package cocktail franks Vegetable oil, for frying 20 (6-inch) wooden skewers Instructions: In a small bowl combine ketchup and pickled peppers. Mix well and set aside. In a large mixing bowl, combine egg, corn muffin mix, garlic powder, onion powder and milk. In a separate shallow dish add flour. Insert wooden skewers half way into cocktail franks. Heat oil to 375 degrees F in a deep-fryer. Dredge each cocktail frank in flour, dust off excess then dip into cornmeal batter. Fry 2 to 3 corn dogs at a time for about 1 to 2 minutes or until golden brown. Drain on paper towels. Serve warm with the relish. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 4745,"Tempura Crawfish 8 cups vegetable oil 1 cup all-purpose flour 1 tablespoon baking powder 1 tablespoon corn starch
1 teaspoon salt
1 large egg
1/2 cup soda water
1 teaspoon rice wine vinegar
1/2 cup roasted corn kernels 2 tablespoons light mayonnaise Juice of 1 lime
1 tablespoon green onions
Kosher salt and freshly ground black pepper Cayenne pepper 1 pound crayfish, peeled and deveined 1 lemon, cut into wedges
Instructions: To begin, preheat the oil in a large pot or deep fryer to 375 degrees F for frying the crayfish. For the batter: In mixing bowl, mix the flour, baking powder, corn starch and salt together, blending well. Next, add the egg and mix to incorporate. Then stir in the soda water and mix for a final time. Keep the batter cold until ready to use and stir again before each use. For the sauce: In a bowl, using a hand whisk, blend the corn, mayonnaise and lime juice, whisk together well to evenly mix sauce. Then add the onions, and some salt, black pepper and cayenne to taste. For the crayfish: Evenly split the crayfish into two portions. Coat the first half with the batter, and place in the preheated oil. Cook until fluffy and golden brown, 2 to 3 minutes. Remove from the fryer and repeat the process with the remaining crayfish. Serve with lemon wedges and prepared sauce. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 4746,"Spinach Fettuccine with Caramelized Onions and Lemon Thyme 1 pound fresh spinach fettuccine, cooked 6 large Spanish onions, thinly sliced 1 teaspoon butter 3 teaspoons olive oil 1/4 cup fresh lemon thyme, chopped Additional water or vegetable stock Instructions: Melt butter and oil in a large saute pan and add onions. Cook covered over gentle heat for 40 minutes to one hour, until the onions are a deep golden brown. You may need to add water or stock to prevent the onions from burning. Stir in the fresh thyme, and toss with the pasta. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 4747,"Merry Mulled Wine 2 bottles red wine of choice Rind from 2 oranges 1 cup honey 15 cloves 5 cinnamon sticks 1 vanilla bean, split (or 1/2 teaspoon vanilla extract) 1 (2-inch) piece ginger, sliced Instructions: Combine all the ingredients in a large pot or a slow cooker. Warm over medium heat stirring occasionally to dissolve the honey; do not bring to a boil. Cook over low heat to infuse the spices, about 25 to 30 minutes. Strain and ladle into mugs. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 4748,"Halibut Crudo 4 sheets dashi kombu, such as Shirakiku 3 fresh shiso leaves 1/2 fresh mango 3 ounces halibut Sea salt 1 sheet dashi kombu, such as Shirakiku, softened with a damp cloth 5 teaspoons ponzu sauce White truffle oil, for serving Wasabi tobiko, for serving Black caviar, for serving Instructions: For the mango salsa: Slice the dashi kombu and shiso leaves as thinly as possible. Dice the mango into small cubes. Toss the dashi kombu, shiso leaves and mango together on a cutting board and chop as finely as possible to combine. Set aside.
For the halibut crudo: Sprinkle the halibut with sea salt, wrap in the dashi kombu and refrigerate for 30 minutes to marinate.
Slice the halibut into 5 thin pieces the size of sushi nigiri (about 2 inches long and less than 1/2 inch thick). Place 5 dots of ponzu sauce (about 1 teaspoon each) on a plate. Roll the halibut slices and stand them on their side on the dots of ponzu. Add 2 drops of the white truffle oil and about 1/2 teaspoon mango salsa to each piece of halibut. Then add a small dollop (1/2 teaspoon or less) of the wasabi tobiko and an even smaller dollop of the black caviar to each piece of halibut. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 4749,"Sweetie Spiders 2 tablespoons confectioners' sugar Few drops of water 48 thin black licorice strings, each 6 inches long 12 chocolate cream sandwiches 24 small red cinnamon candies, such as Red-Hots Instructions: In a small bowl, stir together the confectioners' sugar and enough water, 3 to 4 drops, to form a thick paste; reserve. Cut the licorice strings in half. Stick 4 halves into the cream on each side of the cookie to form the legs. Using the confectioners' sugar paste as glue, adhere 2 cinnamon candies on the top of the cookies to form the eyes. Eat-if you dare! ","[Riesling, Moscato, Vin Santo]" 4750,"Strawberries in Natural Sauce Strawberries Sugar Instructions: Mix your strawberries with enough sugar to cover. Let sit for a few hours or long enough for the sugar to draw out the strawberries' natural juices. ","[Riesling, Moscato, Vin Santo]" 4751,"Kids Can Bake: Mini Morning Glory Loaves Cooking spray 1/2 cup pecan halves 1/2 cup unsweetened shredded coconut 1 1/2 cups whole wheat pastry flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter, melted and cooled slightly 1 cup sour cream 2/3 cup packed light brown sugar 1 teaspoon pure vanilla extract 3 large eggs 2 cups shredded carrots (about 1/2 pound carrots) 1 1/4 cups confectioners' sugar 1/2 cup whipped cream cheese 1 tablespoon lemon juice Pinch fine salt Instructions: For the cakes: Preheat the oven to 350 degrees F. Spray a 12-cup mini loaf pan with cooking spray. Spread the pecans out on 1 side of a rimmed baking sheet, the coconut on the other, and bake until both are toasted, 5 to 7 minutes. Let cool, then finely chop the pecans. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt in a large bowl. Whisk together the butter, sour cream, brown sugar, vanilla and eggs in another large bowl. Stir the carrots, pecans and coconut into the egg mixture. Fold the flour mixture into the carrot-egg mixture until just combined. Divide evenly among the prepared pans (about 3 heaping tablespoons of batter per loaf). (Don't be alarmed if the batter seems skimpy; the cakes will rise once baked.) Bake until the center of a cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 22 minutes. Let the cakes cool in the pan for a few minutes, then transfer to a rack to cool completely. For the glaze: Mix together the confectioners' sugar, cream cheese, lemon juice and salt in a medium bowl. Top each loaf with about 1 tablespoon of the glaze, and spread evenly with the back of the spoon. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 4752,"Bill Boggs Spritz Cookies 2 1/4 cups sifted all-purpose flour 1/4 teaspoon salt 2 sticks butter 1/2 cup firmly packed dark brown sugar 1 egg 1 teaspoon vanilla extract Instructions: Preheat oven to 375 degrees F. Sift together flour and salt. In an electric mixer cream butter and gradually add brown sugar. Beat until lighter and fluffy. Add egg and vanilla and beat well. Add the dry ingredients gradually. Do not over mix. Press dough, using a cookie press, onto ungreased cookie sheets. Decorate if desired. Bake for 7 to 9 minutes until they are light golden brown.; ","[Prosecco, Moscato, Vinho Verde]" 4753,"Black Eyed-Pea Salad with Fried Kalamata Olives and Parsnip 1 cup dried black-eyed peas 1 bay leaf 1/2 teaspoon ground cumin Kosher salt and freshly ground pepper 6 tablespoons extra-virgin olive oil 1/2 cup kalamata olives, pitted and halved 1/2 bunch fresh parsley, chopped (about 1/4 cup) 1 parsnip, peeled and shredded 3 green onions, light and dark green parts sliced on the bias, whites reserved for another use 1 lemon, juiced Instructions: The night before, pick over the peas and discard any stones. Place in a large pot or bowl, cover with water and let soak overnight. Drain and rinse. Combine the peas, bay leaf, cumin and 3 cups water in a saucepan over medium-high heat and bring to a rapid simmer. Cook for 5 minutes, then reduce the heat to low and cook, uncovered, until tender, 25 to 30 minutes. If the water gets low, add more to just cover the peas. Strain the peas and remove the bay leaf. Combine the cooked peas and 1/2 teaspoon salt in a medium bowl. Let stand while you fry the olives. Heat the oil in a medium cast-iron skillet over medium heat until hot. Add the olives and cook until fragrant and the outsides blister, 3 to 5 minutes. Pour the olives and oil over the peas. Add the parsley, parsnip, green onions and lemon juice and toss to combine. Season to taste with freshly ground black pepper and 1/2 teaspoon salt. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 4754,"The Italian Elvis 12 slices bacon 2 bananas 1 cup mascarpone cheese 6 tablespoons chocolate-hazelnut spread 8 thick slices crusty white bread Salted butter, for the bread Instructions: Preheat the oven to 400 degrees F. Arrange the bacon slices side by side on a parchment-lined baking sheet; bake until crisp, 15 to 18 minutes. Drain on paper towels. Meanwhile, place the bananas in a small bowl and mash with a fork until smooth. Fold in the mascarpone until combined. Spread a thick layer of chocolate-hazelnut spread on 4 bread slices, then top each with 3 bacon slices. Spread the banana-mascarpone mixture on the remaining 4 bread slices, then place on top to make 4 sandwiches. Spread butter on both sides of the sandwiches. Heat a large skillet over medium-high heat. Working in batches if necessary, cook the sandwiches on each side until GBD-golden brown and delicious. Photography by Johnny Miller ","[Barolo, Barbaresco, Dolcetto, Chianti]" 4755,"Almost-Famous Cheesecake Pancakes 1 1/2 cups strawberries, hulled and sliced 2 tablespoons seedless strawberry jam 1 1/4 cups all-purpose flour 1 1/4 cups buttermilk 1 large egg 1/4 cup vegetable oil 1/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda Pinch of salt 2 cups chopped frozen cheesecake Cooking spray Butter, confectioners' sugar or whipped cream, for topping (optional) Instructions: Mix the strawberries, jam and 2 tablespoons warm water in a bowl; set aside. Preheat the oven to 200 degrees F. Pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt in a blender until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole. Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Working in batches, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes. Transfer the finished pancakes to a baking sheet and keep warm in the oven. Serve the pancakes topped with the strawberry sauce; top with butter, confectioners' sugar or whipped cream, if desired. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 4756,"Homemade Chicken Nuggets 1/2 cup all-purpose flour 1 teaspoon granulated garlic Kosher salt and ground black pepper 2 boneless skinless chicken breasts, cut into 1 1/2-inch pieces 1 cup prepared breadcrumbs 1 large egg 1 cup vegetable oil Instructions: Place the flour in a resealable plastic bag and season with the garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Place the chicken pieces in the bag with the flour and toss to coat (work in batches). Transfer the breadcrumbs to a rimmed plate, season with salt and pepper and set aside.
Whisk the egg and 1 tablespoon water in a medium bowl. Remove a piece of chicken from the flour, dip in the egg mixture, then the breadcrumbs, gently pressing the crumbs into the chicken, and set on a clean plate. Repeat with the remaining pieces of chicken.
Heat the vegetable oil in a large frying pan over medium-high heat. Add the chicken pieces to the pan (work in batches if needed) and brown on each side, about 8 minutes total. Use a spatula to transfer the chicken nuggets to a paper-towel-lined plate. Salt while hot and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4757,"Breakfast in Bread All-purpose flour, for dusting 1 sheet frozen puff pastry (half of a 17-to-18-ounce package), thawed 2 strips bacon 1 1/2 cups shredded havarti cheese 3 tablespoons shredded parmesan cheese 4 large eggs Kosher salt and freshly ground pepper Chopped fresh chives, for topping Instructions: Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry into a 12-inch square, then cut into 4 equal squares. Slightly fold and pinch the edges of each square to form 4 round tart shells. Transfer to the prepared baking sheets and prick all over with a fork. Bake until golden, 8 to 10 minutes. Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8 to 10 minutes. Transfer to paper towels to drain, then crumble. Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate. Sprinkle evenly with the havarti and parmesan. Make a shallow well in the cheese in the center of each tart and crack an egg into each; season with salt and pepper. Top with the bacon, then return to the oven and bake until the egg whites are set, 10 to 15 minutes. Top with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4758,"Icebreaker Mojitos Fresh mint sprigs, plus more for garnish 1/4 cup seedless watermelon cubes (1/2 inch) 1/4 cup pineapple cubes (1/2 inch) 1 lime, quartered into wedges, plus more wedges for garnish Ice cubes, as needed 3 ounces or 3 shots white rum 1/2 cup pineapple juice Dash sugar cane syrup or simple syrup Instructions: Using a mortar and pestle, crush or muddle some fresh mint. Spoon in the watermelon and pineapple cubes, and crush them bit by bit. Toss in the lime quarters, and continue mashing. Then, in a cocktail shaker, add 1/2 cup ice cubes, all of the fruit and mint mojito mixture, then add the rum, pineapple juice, and finally, a dash of sugar cane syrup. Shake well to combine. Divide between 2 hefty glasses garnished with lime wedges and mint sprigs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 4759,"Canard Roti avec Gold Leaf (Roasted Duckling) 5 pounds whole fresh duckling 1/4 cup fresh lemon juice 1 tablespoon salt 2 tablespoons sugar 1/3 cup red wine (cabernet sauvignon) Instructions: Preheat oven to 375 degrees F. Clean the whole duck and marinate with fresh lemon juice, salt and sugar mixture for 20 minutes, refrigerated. Place duck in a roasting pan with breast up. Bake for 45 minutes. Remove from oven and drain fat from the duck. Brush the duck with a half portion of red wine and roast the duck for 30 minutes. Drain the fat again and brush the rest of the red wine on the duck. Continue roasting the duck for another 30 minutes until the skin of the duck turns brown and crispy. Remove the duck from the oven, and remove the bones from the duck. Slice the duck into pieces and set it aside. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 4760,"Spring Asparagus Tart 1 tablespoon all-purpose flour, plus more for dusting 1 sheet frozen puff pastry, thawed (a 9 1/2- by 9-inch sheet from a 17.3-ounce package) 1 cup mascarpone 1 1/2 teaspoons kosher salt 1 large egg, beaten 1 lemon, zest finely grated (about 1 tablespoon) 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh tarragon 1 pound pencil asparagus, woody bottoms trimmed off 1 tablespoon olive oil Freshly ground black pepper Lightly dressed greens, for serving Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry to a 9- by 12-inch even rectangle. Transfer to the prepared baking sheet. Combine the mascarpone, 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and then fold in the chives and tarragon. Spread over the puff pastry, leaving a 3/4-inch border. Make small cuts around the border about 1 inch apart with the tip of a paring knife.
Toss the asparagus with the olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Season with the remaining 1/4 teaspoon salt and some pepper. Bake until the border of the tart is deep golden and puffed and the top is lightly spotted golden brown, about 25 minutes. Let cool for 5 to 10 minutes and serve.
Serve with lightly dressed greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4761,"Barbecue-Spice Nuts 1 1/2 cups pecans 1 1/2 cups honey-roasted peanuts 1 cup salted roasted almonds 1/4 cup packed light brown sugar 1 tablespoon sweet paprika 1 tablespoon smoked paprika 1 teaspoon cayenne pepper 1 teaspoon kosher salt 1 teaspoon garlic powder 1/2 teaspoon mustard powder 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 325 degrees F. Coat a baking sheet with cooking spray. Whisk 1 egg white in a large bowl until frothy. Add the nuts and stir until evenly coated. Add the spice mix and toss to coat. Spread the nuts in a single layer on the prepared baking sheet. Bake, stirring occasionally, until toasted and just dry, about 25 minutes. Let the nuts cool completely on the baking sheet (they will crisp as they cool). Break up any clusters. ","[Zinfandel, Syrah, Tempranillo, Barbera]" 4762,"Petite Steaks with Wild Rice Baby Peppers 2 boneless beef top loin (strip) steaks, cut 1 inch thick (about 10 ounces each), trimmed and cut in half 1 teaspoon steak seasoning Stuffed Peppers: 8 baby sweet bell peppers (about 2-1/2 to 3 inches long, about 6 ounces) 1 package (8.8 ounces) herb-seasoned ready-to-serve long grain and wild rice blend 1/2 cup chopped green onions 1/2 cup frozen thawed chopped spinach, squeezed dry 2 tablespoons grated Parmesan cheese Pan Sauce: 3/4 cup vegetable broth 1/4 cup balsamic vinegar 1 tablespoon butter Instructions:

1. Cut bell peppers in half lengthwise; remove seeds and membranes, but not stem. Place peppers, cut-sides up, in 8x8-inch glass baking dish or 10-inch round microwave-safe plate. Combine rice, spinach, green onions and cheese in large bowl. Spoon mixture into pepper halves. Cover and microwave on HIGH 4 to 6 minutes or until peppers are crisp-tender and filling is hot. Let stand 2 minutes. Keep warm.
2. Meanwhile, press steak seasoning evenly onto steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 14 minutes for medium rare (145 degrees F) for medium (160 degrees F) doneness, turning occasionally. Remove to platter; keep warm.
3. Add broth and vinegar to same skillet; cook and stir until browned bits attached to skillet are dissolved. Increase heat; bring to a boil. Cook 3 to 4 minutes or until liquid is reduced to about 1/4 cup. Remove from heat. Stir in butter; whisk until melted.
4. Serve steaks with sauce and peppers. Nutrition information per serving, using beef top loin steaks: 535 calories; 12 g fat (5 g saturated fat; 4 g monounsaturated fat); 96 mg cholesterol; 1484 mg sodium; 63 g carbohydrate; 6.6 g fiber; 41 g protein; 12.5 mg niacin; 0.7 mg vitamin B6; 1.9 mcg vitamin B12; 8.2 mg iron; 36.5 mcg selenium; 5.9 mg zinc; 119.7 mg choline. This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline. Nutrition information per serving, using beef tenderloin steaks: 580 calories; 15 g fat (6 g saturated fat; 5 g monounsaturated fat); 113 mg cholesterol; 1494 mg sodium; 63 g carbohydrate; 6.6 g fiber; 46 g protein; 10.6 mg niacin; 0.8 mg vitamin B6; 2.1 mcg vitamin B12; 8.5 mg iron; 42.6 mcg selenium; 6.8 mg zinc; 136.6 mg choline. This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline. ","[Cabernet Sauvignon, Pinot Noir, Chianti, Tempranillo]" 4763,"Pretzel Dogs Nonstick cooking spray, for the baking sheet 6 frozen dinner roll dough balls, thawed according to package instructions
   6 hot dogs
   1/4 cup baking soda
   1 large egg, beaten
   1 teaspoon pretzel salt
   1 cup spicy mustard Pickles, for serving Instructions: Bring a pot of water to a boil. Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray and set aside. Roll each dinner roll into a long rope approximately 1 1/2 to 2 times the length of a hot dog. Coil each rope around a hot dog, pinching the ends to seal them so they cannot come loose. Add the baking soda to the boiling water, then, working in batches, drop the pretzel dogs into the water for 30 seconds and remove to a rack. When all the dogs have been boiled, place them on the greased baking sheet. Brush with the beaten egg and sprinkle with pretzel salt. Bake until the bread ropes are cooked and have turned golden brown, about 12 minutes. Serve with spicy mustard and pickles. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 4764,"Crispy Oysters on Yucca Root Chips with Habanero Honey Aioli 2 tablespoons Dijon Mustard 2 tablespoons honey 1/2 cup washed and chopped cilantro leaves 1 habanero cl, seeded and chopped 1 tablespoon lemon juice 4 egg yolks 1 cup salad oil 1/2 teaspoon salt 1 large yucca root, peeled and thinly sliced Soybean oil 1/2 cup fine sea salt 4 lemons, zested 1 cup buttermilk 1 cup all-purpose flour, for dredging 20 fresh plump oysters 1/2 cup pico de gallo Instructions: To make the Habanero Honey Aioli: In a blender, blend together mustard, honey, cilantro, habanero and lemon juice. Puree this into a smooth paste. Add egg yolks and blend briefly to incorporate. Remove the clear plastic piece from the center of the blender lid. With the blender running, gradually add the oil in a thin stream until the mixture thickens into a light emulsified mayonnaise. Season with salt and set aside.; To make the Yucca Root Chips: Soak the thinly sliced yucca root in hot water. Add 3 inches of soybean oil to a deep-fryer or deep skillet and preheat to 375 degrees F. Evenly mix the fine sea salt and the lemon zest and set aside. Remove the yucca root slices from the hot water and pat dry to remove any excess moisture. Place the dried yucca slices in the hot oil and fry for 1 to 2 minutes until lightly brown. Shake them gently when removing them from the fryer so that they don't stick together. Place chips on absorbent paper and dust with the lemon salt while they are still hot. Set aside.; To make the Crispy Oysters: Maintain the 375 degree F of the frying soybean oil. Pour buttermilk into a shallow bowl; in separate shallow bowl add flour. First drop oysters into buttermilk and then transfer to the bowl containing the flour. Toss oysters in flour just enough to lightly coat them. Transfer oysters to a frying basket and lower into the hot oil. Fry oysters for 2 to 3 minutes, or until light brown. Transfer oysters to a paper towel or absorbent paper. To assemble, place a yucca root chip on plate, place crispy oyster on top of chip, spoon a dollop of aioli onto the oyster and then sprinkle with pico de gallo. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 4765,"Cava Cocktail 2 blood oranges, plus 1 thin slice, for garnish Splash of fresh lemon juice Splash of bitters 1/2 cup chilled cava Instructions: Using a reamer, juice the blood oranges into a strainer placed over a bowl. With the back of the spoon work the pulp against the strainer to extract all of the juice, about 1/4 cup. In a small pitcher combine the blood orange juice, lemon juice, bitters, and the chilled cava. Give it a little stir. Pour into a chilled champagne flute. Garnish with a thin slice of blood orange. ","[Cava, Prosecco, Sparkling Shiraz]" 4766,"Cinnamon Honey Butter 1/4 pound unsalted butter, at room temperature 3 tablespoons good honey 1/4 teaspoon ground cinnamon 1/8 teaspoon kosher salt Instructions: Combine the butter, honey, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature. ","[Chardonnay, Riesling, Moscato]" 4767,"Orange and Almond Salad 2 hearts romaine lettuce, chopped 3 navel oranges 2 ounces, 1/4 cup, sliced almonds or slivered almonds, available on the baking aisle, toasted 2 tablespoons chopped fresh tarragon, 2 or 3 sprigs Splash orange juice 2 rounded teaspoons honey 2 tablespoons tarragon vinegar 1/4 teaspoon dry mustard, a couple of pinches 1/3 cup olive oil, eye ball it Salt and pepper Instructions: Arrange chopped lettuce on a platter. Trim a thin slice of orange skin down to the flesh off the top and bottom of the orange. Stand the orange upright and trim off strips of the remaining peel working from top to bottom around the orange. Cut each orange then in 1/2 lengthwise. Slice the 1/2 oranges into 1/2 moon shapes. Arrange the sliced oranges around the chopped romaine. Lightly toast the almonds in a small skillet over moderate heat or in a toaster or conventional oven. Top the romaine and oranges with toasted almonds and chopped tarragon. In a small bowl, combine honey, vinegar, orange juice and mustard with a whisk. Stream in the oil while continuing to whisk the dressing to combine it. Pour the dressing evenly over the entire salad platter in a slow, thin stream. Season the salad with salt and pepper. The salad is pretty as is, no tossing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 4768,"Slow Cooker Pork Roast 3 tablespoons fresh rosemary leaves 3 tablespoons fresh sage leaves 1 tablespoon fresh thyme leaves 5 tablespoons olive oil One 5- to 6-pound boneless pork shoulder with a fat cap Kosher salt and freshly ground black pepper 1/2 cup dry white wine 2 large cloves garlic, finely chopped 1/4 teaspoon ground allspice 4 large carrots, cut into rough 1-inch chunks 4 celery ribs, cut into 2-inch-long pieces 1 large onion, trimmed but left intact at the root end, cut into eighths 2 bay leaves 1 cup low-sodium chicken broth 3 to 4 teaspoons cornstarch 1/4 cup chopped fresh parsley Buttered egg noodles, for serving Instructions: Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine. Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper. Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate. Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside. Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours. Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil. While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary. Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 4769,"Chipotle Mayonnaise 1 cup good mayonnaise, such as Hellmann\u2019s 1 canned chipotle pepper in adobo sauce
2 teaspoons adobo sauce (from the can of chipotles)
1 teaspoon freshly squeezed lime juice
Kosher salt
Instructions: Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week. ","[Rioja, Tempranillo, Garnacha]" 4770,"Western Hash Brown Omelet 8 large eggs 2 tablespoons extra-virgin olive oil 4 ounces thickly sliced deli ham, diced 2 bell peppers (1 red, 1 green), diced 1 onion, diced Kosher salt and freshly ground pepper 2 tablespoons unsalted butter 3 cups frozen shredded hash browns (from a 1-pound bag; do not thaw) 4 ounces smoked gouda cheese, grated (about 1 1/2 cups) 1 bunch scallions, chopped Instructions: Beat the eggs in a large bowl until foamy. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the ham, bell peppers, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender and starting to brown, about 6 minutes; add to the bowl with the eggs. Preheat the broiler. Wipe out the skillet and return to medium-high heat. Melt the butter in the skillet, then add the frozen hash browns in an even layer. Cook, pressing the hash browns into the bottom and up the side of the skillet with a spatula, until golden on the bottom, about 6 minutes. Pour the egg mixture over the hash browns. Transfer the skillet to the broiler; cook until partially set, 3 to 5 minutes. Sprinkle the cheese and all but about 2 tablespoons scallions over the eggs. Continue broiling until the cheese melts and the eggs are set, 2 to 3 more minutes. Loosen the edge of the omelet with a small spatula. Slide onto a platter and fold in half. Cut into wedges; top with the reserved scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4771,"Chocolate Cake with Raspberry Meringue Buttercream 2 cups all-purpose flour 2 cups granulated sugar
3/4 cup good-quality cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil 2 teaspoons vanilla extract
2 eggs
1 cup egg whites (8 large eggs) 1 cup granulated sugar
Pinch salt
6 sticks (3 cups) unsalted butter, softened
1 cup confectioners' sugar
2 tablespoons pure vanilla extract
3 tablespoons raspberry paste extract
Instructions: For the chocolate cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch round baking pans. Stir together the flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add the milk, oil, vanilla and eggs, and beat on medium speed with an electric mixer for 2 minutes. Stir in 1 cup boiling water (the batter will be thin), then pour the batter into the prepared pans. Bake for 30 to 35 minutes. Cool for 10 minutes, then transfer from the pans to wire racks to cool completely. For the raspberry meringue buttercream: Heat the egg whites, granulated sugar and salt over a double boiler, whisking constantly, until the sugar dissolves. Using an electric mixer, whip the egg white mixture on high speed until peaks form and the mixture cools, about 5 minutes. Turn the mixer to medium speed and add the butter, a little at a time. Add the confectioners' sugar and vanilla, and mix. Fold in the raspberry paste extract right before icing the cake. To assemble the cake: Once the cakes are completely cooled, cut each into two layers (you will have 4 layers total). Fill the first layer with a cup of buttercream and repeat each layer until all layers are assembled and stacked. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 4772,"Shrimp on Sugarcane with Rum Glaze 2 (12- inch) batons sugarcane, cut into 24 (5-inch long and 1/4-inch wide) skewers 24 jumbo or extra-large shrimp, peeled and deveined 1/2 cup firmly packed brown sugar 8 tablespoons butter, cut into 1-inch cubes 1/2 cup dark rum, (recommended: Mount Gay Rum) 3 tablespoons Dijon mustard 1 tablespoon distilled white vinegar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon black pepper, or more to taste Pinch kosher salt, or more to taste Instructions: Trim off the ends of the sugarcane and cut them into skewers. Rinse the shrimp under cold running water and then drain and blot dry with paper towels. Skewer the shrimp on the sugarcane. Place the brown sugar, butter, rum, mustard, vinegar, cinnamon, cloves, pepper, and salt in a non-reactive saucepan and bring to a boil over high heat. Reduce the heat to a simmer and continue to cook until the mixture is thick and syrupy, about 3 to 5 minutes. Taste for seasoning, adding salt and pepper as necessary. Set aside a small amount of the glaze to be used for dipping the cooked shrimp. The recipe can be prepared up to 1 hour ahead to this stage; keep the shrimp in the refrigerator, covered. The glaze can be kept at room temperature. Preheat the grill to high. When ready to cook, brush and oil the grill grate. Place the shrimp kebabs on the hot grate and grill until cooked, 2 to 4 minutes per side. Generously baste each with glaze once before turning and once before removing from the grill. The shrimp will be firm and white when cooked through. Serve the reserved glaze as a sauce on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 4773,"Rigatoni With Braised Giblet Sauce 1/2 cup diced pancetta (about 6 ounces) Giblets and neck from your turkey 1 medium onion, chopped 1/2 to 1 teaspoon red pepper flakes 2 tablespoons tomato paste 6 cloves garlic, sliced 3 bay leaves 1 teaspoon chopped fresh rosemary Kosher salt 1 cup dry white wine 2 28-ounce cans whole San Marzano tomatoes 1 piece parmesan rind (optional), plus shaved cheese for topping 1/2 cup chopped fresh parsley Freshly ground pepper 1 pound rigatoni Instructions: Cook the pancetta in a large pot over medium heat, stirring, until slightly crisp, about 5 minutes. Meanwhile, rinse the turkey giblets; chop into 1/2-inch pieces. Add the giblets and neck to the pot; cook until browned, about 5 minutes. Add the onion and red pepper flakes; cook until the onion is soft, about 3 minutes. Stir in the tomato paste, garlic, bay leaves, rosemary and 1 teaspoon salt; cook, stirring, about 5 more minutes. Add the wine and cook until slightly reduced, about 5 minutes. Crush the tomatoes into the pot with your hands and pour in the juice from the cans. Add 3 cups water and the parmesan rind, if using. Increase the heat to high, bring to a boil and cook 5 minutes. Stir, then reduce the heat to low. Partially cover and simmer, stirring occasionally, until the meat is falling off the neck bone, 4 to 5 hours. Remove the neck; pull the meat off the bone, shred and return the meat to the sauce. Remove the bay leaves. Stir in the parsley; season with salt and pepper. Bring a pot of salted water to a boil; add the pasta and cook as the label directs. Drain and toss with the sauce. Top with shaved parmesan. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 4774,"Aleppo Popcorn with Parmesan and Herbs 3 tablespoons plus 1/2 cup vegetable oil 1 cup popcorn kernels 1/2 cup mixed fresh herbs (such as sage, rosemary and parsley) 1/2 cup mixed fresh herbs (such as sage, rosemary and parsley)
4 tablespoons unsalted butter 2 teaspoons Aleppo pepper flakes 3 tablespoons grated parmesan cheese Flaky sea salt Instructions: Heat 3 tablespoons vegetable oil and a few popcorn kernels in a large pot or Dutch oven over medium heat until 1 kernel pops. Add the rest of the kernels, cover the pot and cook, shaking the pot occasionally, until the popping subsides. Transfer the popcorn to a large bowl. Wipe out the pot and add 1/2 cup vegetable oil. Add the herbs and fry, stirring, until crisp, about 1 minute. Remove with a slotted spoon and add to the popcorn. Put the butter and Aleppo pepper in a microwave-safe bowl; microwave until melted. Drizzle over the popcorn, sprinkle with the parmesan and toss together. Season with salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 4775,"Pan-Seared Tempeh with Peanut Sauce 2/3 cup peanut butter, at room temperature 1/2 cup coconut milk 1/4 cup fresh lime juice 2 tablespoons honey One 4-inch piece fresh ginger, peeled and minced 1 cup warm water 1/4 cup canola oil Two 8-ounce blocks tempeh, cut into 1/2-inch-thick strips Kosher salt 4 cups mesclun greens 2 cups mung bean sprouts (about 4 ounces) Instructions: Whisk the peanut butter, coconut milk, lime juice, honey, ginger and water in a medium bowl. Heat the oil in a medium skillet over medium-high heat and brown the tempeh on all sides, about 8 minutes. Add the peanut sauce to the skillet and heat until bubbling. Season with salt. Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 4776,"Chicken Parmesan 2 quarts oil, for deep-frying 1 tablespoon kosher salt 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon cracked black pepper Four 6-ounce pieces boneless, skinless chicken breast (pounded thin) 3 tablespoons freshly chopped parsley leaves 2 cups panko bread crumbs 1/4 cup all-purpose flour 2 eggs, slightly beaten 1 quart favorite store-bought marinara sauce White Sauce, recipe follows 8 slices mozzarella cheese 1 teaspoon chopped fresh garlic 1 cup heavy cream 1/4 cup butter 1 tablespoon chopped fresh parsley leaves Salt and freshly ground black pepper Instructions: Heat oil to 350 degrees F. Mix all seasonings together then divide into 2 parts. Season chicken breast with half of the seasoning on both sides. Add half of remaining seasoning and 3 tablespoons of chopped fresh parsley to bread crumbs and mix. Dip chicken in flour, then in eggs, then in bread crumbs. Fry chicken until golden brown, about 3 to 5 minutes). Simmer the marinara sauce in saucepan over medium heat. Place 2 slices of mozzarella cheese on each breast. Pour the warmed marinara sauce over the cheese, drizzle with White Sauce and serve. Heat the garlic and heavy cream in a medium saucepan, until simmering. Turn off heat, add butter, and whisk vigorously until fully incorporated. Add 1 tablespoon fresh parsley and season with salt and pepper. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 4777,"Bacon Cheesecake Bites 20 gingersnap cookies, finely crushed to yield 1 1/4 cups, or 1 1/4 cups graham-cracker crumbs 1/2 stick unsalted butter
2 strips thick-cut bacon, chopped into 1/2-inch pieces One 8-ounce package cream cheese, at room temperature
1/4 cup canned pumpkin
1/4 cup maple syrup
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon fine salt
Instructions: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 24-count mini-muffin pan with paper liners. For the crust: In a small saucepan, melt the butter over low heat. Add the crumbs and stir until the mixture forms clumps. For the filling: Heat a medium nonstick skillet over medium-high heat. Add the bacon and cook until crispy, about 8 minutes. Using a slotted spoon, remove the bacon and drain on paper towels. In a stand mixer fitted with a whisk attachment, beat the cream cheese, pumpkin, maple syrup, egg, vanilla, cinnamon, ginger, nutmeg and salt together until smooth. Mix in the cooked bacon. Using the bottom of a shot glass or a small glass bottle, press 1 teaspoon of crust mixture into the bottom of each muffin cup. Using a small ice-cream scoop, scoop 2 tablespoons of filling batter on top of each crust and bake for 10 to 12 minutes. Cool for 20 minutes and refrigerate for at least 1 hour before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 4778,"English Roast Chicken 1 (5 to 6 pound) free-range chicken (including neck and giblets, for gravy) 1 tablespoon butter 1/2 lemon sliced Stuffing, recipe follows 6 slices streaky smoked bacon Salt and freshly ground pepper 2 tablespoons sunflower oil 1 medium onion peeled Chicken neck and giblets 1 bay leaf 1 small onion 1 carrot, cut into pieces 8 peppercorns 2 tablespoons all-purpose flour Splash white wine, if desired Roast Potatoes, recipe follows Serving suggestion: gravy, stuffing and roast potatoes 1 -ounce butter 1 small onion finely chopped 1 tablespoon fresh sage finely chopped 1 small bunch parsley, leaves finely chopped 2 ounces fresh bread crumbs 1 egg, beaten 1/2 lemon, juiced Lemon rind, grated Salt and freshly ground black pepper 12 potatoes, peeled Flour, for coating 2 tablespoons sunflower oil, for roasting Instructions: Position an oven rack in the middle of the oven and preheat to 425 degrees F. To prepare the chicken, lift the skin gently with a knife and insert some small pieces of butter and slices of lemon under the breast. Make a ball of the stuffing and place in the cavity. Tie the chicken together with a string. Lay 6 pieces of streaky smoked bacon over the chicken. Season with salt and freshly ground pepper. Rub salt and butter into the skin. Heat oil in roasting pan and put the chicken and the onion into it. Cook for 1 hour and 30 minutes. Baste the chicken thoroughly every 20 minutes. After 1 hour and 10 minutes remove the crispy bacon slices and place them on a dish for serving. Return the chicken to the oven for another 20 minutes. While the Chicken is cooking, start the gravy: To make stock, combine the giblets with a bay leaf and an onion in a saucepan. Cover with water and bring to a boil. Add carrot and peppercorns. When the chicken is cooked, transfer it to a plate and keep warm. Put the roasting tin on heat and drain off fat with a spoon. Add 2 tablespoons of flour to the juice. Keep stirring. When the juice is brown add the stock. Sieve the gravy to remove any lumps. Add a splash of white wine if desired. In a medium saucepan melt the butter and sweat the onions until translucent. Combine the chopped herbs, breadcrumbs, beaten egg, lemon juice and zest in a medium-mixing bowl. Add onions and mix thoroughly. Preheat oven to 425 degrees F. Parboil the potatoes. Coat them in flour. Put in a roasting tin with very hot sunflower oil. Roast for 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4779,"Gin Rickey 1.25 oz. Tanqueray London Dry Gin .25 oz. lime juice 1 oz. soda water Instructions: Add Tanqueray London Dry Gin and lime juice Serve over ice in highball glass Top with soda water ",[Gin] 4780,"Six Foot Sundae 1 quart vanilla ice cream 1 quart mint chip ice cream
1 quart strawberry ice cream
2 recipes Dark Chocolate Brownie Bites, recipe follows Strawberry Sauce, recipe follows, for drizzling Hot Fudge Sauce, recipe follows, for drizzling Rainbow sprinkles, for sprinkling Canned whipped cream, for topping Maraschino cherries, for topping 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
6 large eggs
2 1/2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips
4 pounds strawberries, hulled 2 cups sugar
2 teaspoons vanilla 1 lemon, juiced
2 cups sugar 2 cups heavy cream
2 cups dark cocoa powder
2 sticks (1 cup) salted butter
Instructions: Several hours before you're ready to assemble the sundae, portion out 12 scoops of each type of ice cream--vanilla, mint chip and strawberry--onto baking sheets (36 scoops total) and freeze them. This will make it much easier to handle. Line the guttering with heavy-duty aluminum foil. To assemble, place a layer of Dark Chocolate Brownie Bites in the bottom of the guttering. Top with the ice cream scoops and scatter over more brownie bites. Drizzle with Strawberry Sauce and Hot Fudge Sauce. Sprinkle with rainbow sprinkles. Squirt mounds of whipped cream across the sundae and top each mound with a cherry. Preheat the oven to 350 degrees F. Grease an 18-by-13-inch pan (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). Allow to cool completely (important!), then cut into small squares. Place the strawberries, sugar, vanilla and lemon juice in a medium saucepan over medium-high heat. Bring to a gentle boil, stirring constantly, and cook until the strawberries are very soft, a good 5 minutes. Turn off the heat and use a potato masher to completely smush them to smithereens. Pour the mixture into a fine-mesh strainer placed over a bowl. Use a spoon to stir the fruit so the liquid is forced through. Continue until almost all of the liquid is in the bowl. Set the pulp aside. Skim as much foam off the sauce as you can. Pour the skimmed sauce back into the same saucepan, add 1/4 cup of the pulp back in and boil again for 3 minutes over medium-high heat. Skim off any more foam that has formed on the surface, then allow the sauce to cool slightly before pouring it into a pitcher or jar. Refrigerate it to thicken and serve it cold.
Combine the sugar, cream, cocoa and butter in a small saucepot over medium heat and cook, stirring, until the butter melts and everything is combined, a few minutes. Transfer to a mason jar and store in the refrigerator. It will harden as it cools so when ready to use, simply reheat in a saucepan over medium-low heat.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 4781,"Chocolate Pretzel Crisps Nachos 1 bag Original Pretzel Crisps? Semi-Sweet Chocolate Chips Mini Marshmallows Chocolate Fudge Sauce, Warmed Butterscotch or Caramel Sauce, Warmed Sprinkles Instructions: Toss together your desired amount of Pretzel Crisps?, chocolate chips and mini marshmallows in a large bowl. Turn them out onto your serving dish. Then drizzle with warmed fudge and butterscotch (or caramel) sauce. Top immediately with sprinkles. Serve chocolate Pretzel Crisps? nachos on their own, or with a side of ice cream. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 4782,"Pumpkin Caramels 1/2 cup toasted pumpkin seeds or sunflower seeds 1 cup maple syrup 3/4 cup light brown sugar 1/2 cup heavy cream 1/4 cup dark corn syrup 1 teaspoon pumpkin or apple pie spice 1 teaspoon fresh lemon juice 1/2 teaspoon fine salt 2/3 cup canned pumpkin puree, room temperature 1 tablespoon unsalted butter, room temperature 1 teaspoon pure vanilla extract Instructions: Line an 8 by 4-inch loaf pan with waxed paper or aluminum foil. Brush the sides, but not the bottom lightly with butter and sprinkle the pumpkin seeds in the bottom. Whisk the maple syrup, brown sugar, cream, corn syrup, pie spice, lemon juice, and salt together in a heavy-bottomed medium saucepan. Brush down the sides on the saucepan with water to remove every grain of sugar. Set the candy thermometer into the sugar. Cook the mixture over medium heat, without stirring, until the mixture reaches the firm ball stage, 248 degrees F, about 18 to 20 minutes. Carefully stir in the pumpkin puree. Return to the heat and cook, stirring occasionally, until the caramel reaches the soft ball stage, 240 degrees F, about 15 minutes more. Remove from the heat and stir in butter and vanilla. Pour the caramel over the pumpkin seeds in the prepared pan. Smooth to an even layer. Cool to room temperature. When fully cooled peel from the waxed paper or foil and cut into 24 (1-inch) squares. Wrap individually in parchment or waxed paper and store in an airtight container for up to a week. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 4783,"Beef Short Rib and Egg Yolk Raviolo 2 cups Braised Short Ribs, recipe follows 1/2 cup thawed frozen spinach or blanched fresh spinach, squeezed to remove liquid Kosher salt and freshly ground black pepper Fresh Pasta Dough, recipe follows All-purpose flour, as needed 4 egg yolks
4 tablespoons butter
1/2 cup grated Parmigiano-Reggiano 1 lemon, zested and juiced 2 cups 00 flour 1 1/4 cups egg yolks
2 tablespoons milk
2 tablespoons extra-virgin olive oil
Heavy pinch of salt
3 pounds bone-in beef short ribs Kosher salt and freshly ground black pepper Canola oil, for searing and sauteing 1 medium carrot, diced
1 stalk celery, diced
1 head garlic, halved horizontally
1 small knob ginger, sliced
1 sweet onion, diced
4 Roma tomatoes, diced
2 star anise
1 stick cinnamon
2 cups red wine
Instructions: Combine the Braised Short Ribs and spinach in a bowl and season with salt and pepper. Set aside. Bring a large pot of water to a boil and season with salt. Using a rolling pin and pasta machine, roll out the Fresh Pasta Dough into a long sheet about 1/16 inch thick. Use flour as necessary to keep the surfaces from sticking. With a knife, cut the long sheet into 2 equal sheets. Cut each sheet into 4 equal squares, about 4 inches per side (don't worry if they're slightly rectangular). Divide the meat mixture among 4 of the pasta squares; the filling should come 1/2 inch from the edges. On each raviolo, press a small hole into the center of the filling and top with an egg yolk. Brush the edges of the pasta with a small amount of water, and top each with another square of pasta. Carefully seal the edges, making sure no air pockets are present. Blanch the raviolo in the boiling water for 2 minutes, just to cook the pasta and warm the filling through. Transfer to a large saute pan and add the butter, a small amount of the pasta water, the Parmigiano-Reggiano and lemon zest and juice. Reduce the liquid until the pasta is glazed. Serve hot. In a mixer with a paddle attachment, combine the flour, egg yolks, milk, olive oil and salt and mix until the dough begins to clump. Empty the contents of the bowl onto a clean surface and knead until the pasta dough is a smooth yellow and has become elastic, about 2 minutes. If the dough is under-kneaded it will crack when you are rolling it out. Wrap in plastic wrap and let rest 10 minutes before rolling out. One day before cooking, season the short ribs liberally with salt. Allow the meat to marinate in the refrigerator, uncovered, overnight. The next day, preheat the oven to 250 degrees F. Pat the short ribs dry with a paper towel. Heat a cast-iron Dutch oven over medium-high to high heat. Add enough canola oil to coat the bottom of the pot and sear the short ribs until they are brown and crusty. Remove the short ribs from the pot and let them rest. Drain the scorched oil from the pot and add a thin film of fresh canola oil. Add the carrots, celery, garlic, ginger and onions. Reduce the heat to medium and sweat the vegetables until they're translucent. Scrape the bottom of the pot with a wooden spoon to loosen the brown bits. Add the tomatoes and continue to saute until the tomatoes begin to soften and break down. Add the star anise and cinnamon. Add the red wine and let it reduce by half. Add the short ribs back to the pot and add enough cold water to just cover the ribs. Bring the liquid to a simmer; skim off the scum and then cover the pot. Transfer to the oven and let the short ribs braise until they're nearly falling apart, perhaps 3 hours. Remove the short ribs from the liquid and let them rest. Strain the braising liquid and then return it to the pot. Discard the solids, except the garlic. Reduce the braising liquid over medium-high heat until it starts to thicken. Remove the bones and excess fat from the ribs and pull the meat. Add enough of the liquid to the shredded meat to moisten the mixture. Add the braised garlic cloves, mashing them with a fork. Season with salt and pepper as needed. Yield: 6 to 8 servings ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 4784,"Celery & Parmesan Salad 1/2 cup good olive oil 2 teaspoons grated lemon zest 1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons) 2 tablespoons minced shallots 1 teaspoon celery seed 1/2 teaspoon celery salt 1/2 teaspoon anchovy paste Kosher salt and freshly ground black pepper 5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks) 4-ounce chunk aged Parmesan cheese 2/3 cup toasted walnuts, coarsely chopped Whole flat-leaf parsley leaves Instructions: At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me?this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop. When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.
","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 4785,"Tomato Cucumber Salad with Cumin Vinaigrette 3 tablespoons olive oil 1/2 teaspoon whole cumin seeds, lightly crushed with the side of a knife
1 medium shallot, finely chopped
2 tablespoons lemon juice
Kosher salt
4 medium vine-ripe tomatoes, chopped
1 seedless cucumber, chopped
1/2 cup chopped fresh cilantro
Instructions: Heat the olive oil in a small skillet over medium heat. Add the cumin and cook, stirring, until fragrant, about 2 minutes. Pour the cumin oil into a large bowl and add the shallot, lemon juice and 1/2 teaspoon salt; cool slightly. Add the tomatoes, cucumber and cilantro and serve immediately. ","[Riesling, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 4786,"Hoppy Hush Puppies 1 (8.5 ounce) package cornbread mix 1 Anaheim pepper, roasted, peeled, seeded and diced 1 serrano pepper, roasted, seeded, peeled and diced 1/2 cup grilled or roasted fresh corn kernels 1 egg, slightly beaten 1/2 cup pilsner-style beer, room temperature 1/4 cup grated pepper jack cheese 1 quart corn oil, for frying 1 teaspoon sea salt Agave Butter, recipe follows 1/2 cup unsalted butter, softened 1/8 teaspoon sea salt 1/4 teaspoon lime zest 1/8 teaspoon cayenne pepper 1/8 teaspoon ground cinnamon 1/3 cup agave syrup Instructions: Preheat the oven to 300 degrees F. In a medium bowl, add the cornbread mix, peppers, corn kernels, the egg, beer and cheese. Stir with a fork to just combine and let sit for 7 minutes. Heat the oil, (3 to 4 inches deep), in a heavy pan or Dutch oven to 365 degrees F. Using 2 large soupspoons, drop the mixture, in batches into the hot oil and cook for 3 to 4 minutes. Carefully turn and cook for an additional 2 to 3 minutes. Remove to a wire rack lined baking sheet. Sprinkle with salt when still hot. Put the baking sheet in a warm oven, if not serving right away, or serve immediately with Spicy Agave Butter. In a small bowl, add the butter and mix with a fork until light and fluffy. Stir in the spices and the agave syrup. Stir well to combine and refrigerate until firm, about 20 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 4787,"Thai Green Curry with Red Snapper, Jumbo Prawns and Coconut Rice 2 cups long grain rice, rinsed under cold water until water runs clear 1 tablespoon coconut oil One 13-ounce can full fat coconut milk, well shaken 2 cups water 2 teaspoons kosher salt 1 teaspoon granulated sugar 1/4 cup unsweetened shredded coconut 1 tablespoon coconut oil 2 tablespoons green curry paste Two 13-ounce cans coconut milk 2 tablespoons brown sugar 1 teaspoon fish sauce 8 ounces cremini or shiitake mushrooms, stems removed and sliced 8 ounces sugar snap peas 1 red bell pepper, seeded and julienned 1/2 bunch Tuscan kale, stem removed and sliced 8 jumbo prawns or jumbo shrimp, peeled and deveined Kosher salt and freshly ground black pepper Four 5-ounce red snapper fillets, skin on 2 tablespoons vegetable oil Fresh mint, for garnish Thai basil, for garnish Lime wedges, for garnish Instructions: Preheat the oven to 350 degrees F. For the coconut rice: Add the rice into a pot (one you have a matching lid for!). Spoon in the coconut oil and mix with the rice; this creates a nice fat barrier to ensure well-separated grains of rice. Add the well-shaken can of coconut milk, water, salt and sugar to the pot. Give it a good stir and cover with a lid. Bring to a boil and then immediately bring to a gentle simmer. Cover and simmer for 10 minutes. Bring it off the heat with the cover still on and let the rice rest for 15 minutes. For the curry: Place the unsweetened shredded coconut onto a small sheet tray. Place into the oven to toast for 5 minutes, or until golden brown. Melt the coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the green curry paste and stir to combine. Toast it in the coconut oil for 5 minutes, until fragrant to bloom the spices, whisking frequently. Add the coconut milk, brown sugar and fish sauce and stir to combine. Add the mushrooms and cook for 5 minutes. Add the snap peas, bell pepper and kale and continue to cook for another 2 to 3 minutes. Sprinkle the prawns with salt, then add into the curry to poach in the liquid. Cover and cook for 2 minutes. Season the curry with salt if necessary. Sprinkle the snapper on both sides with salt and pepper and score the skin. Heat a large nonstick saut pan with the vegetable oil over high heat. Place the fish into the pan skin-side down to sear. Reduce the heat to medium-high. Cook for 4 minutes, until the skin is crispy, then flip and cook for another 4 minutes. Plate a scoop of coconut rice, followed by sauce, prawns and fish, skin-side up. Garnish with the fresh mint, Thai basil, toasted coconut and lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 4788,"Caprese Burger 1/3 cup fresh basil leaves 1 teaspoon balsamic vinegar 1 Morningstar Farms? Garden Veggie Patties? Veggie Burger 1/2 ounce fresh mozzarella cheese, thinly sliced 1 Italian roll or hamburger bun, split (about 1 1/2 oz.) 1 thin tomato slice Coarsely ground black pepper (optional) Instructions: Getting its inspiration from classic caprese salad, this sandwich showcases the fresh flavors of basil, tomato and mozzarella cheese.

1. In small bowl toss together basil leaves and vinegar. Set aside.
2. Micro-cook veggie patty according to package directions, except after turning patty place mozzarella slices on top. Continue micro-cooking according to package directions.
3. Top roll bottom with veggie patty, basil leaves and tomato. Lightly sprinkle with pepper (if desired). Add roll top. Preheat grill Use a food thermometer to be sure patties reach minimum internal temperature of 160 degrees F. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 4789,"Pecan Pie Breakfast Smoothie 1 cup pecan halves 1/2 cup pitted dates
   1 cup plain yogurt
   1/2 cup almond milk
   3 tablespoons maple syrup
   1 tablespoon instant espresso powder
   1 teaspoon pure vanilla extract
   1/2 teaspoon ground cinnamon
   2 cups ice
   Instructions: Add the pecans and dates to a blender and blend on high until finely ground, about 30 seconds. Add the yogurt, almond milk, maple syrup, espresso powder, vanilla, cinnamon and ice to the blender and blend on high until completely blended and smooth. Pour and serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 4790,"Affogato Sundae 1 1/2 tablespoons amaretto liqueur 1 pint espresso gelato 1/4 cup sliced almonds, toasted 2 amaretti cookies (I love the cute wrapped Lazzaroni kind) 1 pint heavy whipping cream Instructions: With a whisk or hand-held mixer, whip the cream in a bowl until very thick but still liquid. Add the amaretto and whip until soft peaks form. Put 2 scoops of gelato into a serving dish. Sprinkle a tablespoon of the almonds over the gelato and top with a dollop of the flavored whipped cream. Rub 1/2 an amaretti cookie along a fine grater over the whipped cream to garnish. Repeat with remaining ingredients and serve immediately. ","[Prosecco, Moscato, Vin Santo, Brachetto]" 4791,"Sunny's Easy Cheesy Meatball Sub Casserole Nonstick cooking spray, for the baking dish 3 tablespoons olive oil
   1/2 onion, diced
   1 green bell pepper, cored, seeded and diced
   Kosher salt and freshly ground black pepper
   2 cloves garlic, minced
   1 teaspoon Italian seasoning
   Half a 32-ounce bag frozen store-bought meatballs, defrosted and sliced in half
   One 32-ounce jar marinara sauce
   Two 8-ounce bags Italian cheese blend
   One 5-ounce bag garlic croutons, crushed
   Instructions: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Heat the olive oil in a medium skillet over medium heat. Add the onion and green pepper, then sprinkle with salt and pepper and saute until tender, about 5 minutes. Add the garlic and Italian seasoning and cook for another 1 to 2 minutes. Remove from the heat and set aside. In a large bowl, combine the meatballs, marinara sauce and cheese. Add the cooked onion and pepper mixture. Mix to combine, then transfer to the prepared baking dish. Top with the crushed croutons. Bake until the cheese is melted and bubbling, 30 to 35 minutes. (If the topping starts to get too brown, loosely cover with foil toward the end of the bake.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 4792,"Escarole with Lemon Bread Crumbs 3 tablespoons extra-virgin olive oil 3 tablespoons butter 1 cup bread crumbs 2 finely chopped green onions 2 lemons, zested, plus 1/2 lemon 2 escarole, thinly sliced Salt and freshly ground black pepper A few grates nutmeg 1/2 cup chicken stock A drizzle honey Instructions: Heat 1 tablespoon olive oil and the butter in a skillet over medium heat, when butter melts add bread crumbs, onions and lemon zest. Toast the bread crumbs until golden, transfer to a bowl and return pan to heat. Add remaining 2 tablespoons olive oil to the pan and then add the escarole. Turn escarole in oil to wilt, then season with salt, pepper and nutmeg. Add the stock and honey and simmer over low heat 2 to 3 minutes to mellow greens a bit. Squeeze the juice of 1/2 lemon over greens, top with the bread crumb mixture and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 4793,"Creamy Cashew Jalape?o Dip 2 cups raw cashews 1 bunch fresh cilantro, bottom stems trimmed 1 to 2 jalape?o peppers, stems removed 3 cloves garlic 2 tablespoons fresh lemon juice, plus more as needed Kosher salt Crudits and/or tortilla chips, for serving Instructions: Cover the cashews with cold water by 1 to 2 inches in a medium saucepan and bring to a boil. Cook until the cashews are doubled in size, about 15 minutes. Remove from the heat, drain and rinse. Put the cashews in a blender or food processor along with the cilantro, 1 jalape?o, the garlic, 1 cup water, the lemon juice and 1 tablespoon salt. Blend until creamy and smooth. Add more salt, jalape?o and/or lemon juice to taste and reblend if necessary. Refrigerate the dip until cold. Serve alongside crudits and/or tortilla chips. Provecho! ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 4794,"Red Rooster 1 1/2 quarts cranberry juice cocktail 1 (6-ounce) can frozen orange juice concentrate, defrosted 2 cups vodka Instructions: Combine all of the ingredients in a large plastic container. Freeze for several hours. It will not freeze solid, but rather achieve the consistency of a slushy. Scoop into punch cups or wine glasses and serve. ","[Vodka, Riesling, Moscato]" 4795,"Simple Creamy Mashed Potatoes 5 pounds Yukon gold or russet potatoes 1 1/2 sticks softened butter, plus more for baking 1 1/2 (8-ounce) packages cream cheese, softened 1/2 cup half-and-half 1/2 cup cream Salt and freshly ground black pepper Milk, if needed, for thinning Instructions: Preheat the oven to 350 degrees F. Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes. Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner. Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste. Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4796,"Broccoli Stir Fry with Noodles 2 quarts water 1/4 pound rice sticks 2 tablespoons ketchup 2 tablespoons oyster sauce 1/4 cup lime juice 1 teaspoon dried red pepper flakes 1 tablespoon sugar 1/2 cup chicken broth 1/3 cup vegetable oil 2 cloves garlic, minced Florets from small head of broccoli, chopped 1/2 cup cilantro leaves 1/2 cup roasted peanuts, chopped 1 lime, cut into wedges Instructions: Bring water to a boil. Place rice noodles in a large mxing bowl, pour boiling water over them and let them soften, about 15 minutes. When soft, drain and cut the noodles with kitchen scissors into 2-inch lengths and set aside. In a bowl combine ketchup, oyster sauce, lime juice, red pepper flakes, sugar and chicken broth. Heat oil in a large skillet or wok, over high heat. Add the garlic and stir fry for 10 seconds. Add broccoli and stir fry until it turns bright green, about 1 minute. Add ketchup mixture and bring to a simmer. Add cut soaked rice noodles and stir the ingredients together. Cover and simmer until broccoli is barely tender, 2 to 3 minutes. Season with salt and serve immediately sprinkled with cilantro and peanuts; serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 4797,"Chicken and Dumpling Soup with Quinoa 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, chopped 2 tablespoons red wine vinegar 1 teaspoon dried thyme 3 medium carrots, halved lengthwise and cut into 1/4-inch half-moons 2 celery stalks, thinly sliced Kosher salt and freshly ground black pepper 4 cups low-sodium chicken broth 2 small bone-in, skin-on chicken breasts (about 1 pound) One 15-ounce can cannellini beans, strained and rinsed 1/2 cup quinoa, rinsed well 1 cup frozen, chopped green beans 1/2 cup white whole-wheat flour 1/2 cup loosely packed parsley leaves, finely chopped 2 large eggs, lightly beaten 1 tablespoon milk 1/2 teaspoon baking powder Instructions: Heat the oil in a large Dutch oven or pot over medium-high heat. Add the onions and cook, stirring, until the onions begin to soften, about 5 minutes. Add the garlic, vinegar and thyme and stir until most of the vinegar has evaporated, about 2 minutes. Add the carrots, celery, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until soft, about 6 minutes. Add the broth, 4 cups of water, chicken breasts and cannellini beans, bring to a high simmer and cook until the chicken is tender and cooked through, 20 to 25 minutes. Carefully remove the cooked chicken and set aside until cool enough to handle. Add the quinoa to the pot and cook until translucent and tender and the threadlike germ wraps around each kernel, 10 to 12 minutes. Meanwhile, remove and discard the chicken skin and bones. Shred the meat into bite-size pieces and add back to the soup. Add the frozen beans. Make the dumplings . Stir together the flour, parsley, eggs, milk, baking powder and 1/4 teaspoon salt in a medium bowl. Put half the batter into a perforated colander; holding the colander just over the simmering soup, scrape and work the batter through the holes with a rubber spatula, letting the tiny dumplings drop into the soup. Cook until the dumplings float, stirring to break up any large clumps, about 1 minute. Repeat with the remaining batter. Adjust the consistency of the soup with more water if desired and season with salt if needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4798,"Beach Pub Oysters Rockafellar 4 tablespoons olive oil 1/3 cup freshly chopped garlic 1 pound fresh baby spinach 1 cup chopped freshly cooked bacon 1/2 cup crumbled feta cheese 1/2 cup grated Parmesan, plus more for sprinkling 1/4 cup heavy whipping cream 18 half-shell oysters Instructions: Preheat the broiler. Heat the olive oil in a medium saucepan over medium heat. Add the garlic and stir 1 minute, then add the spinach, stirring constantly until the spinach has cooked (do not overcook!). Make sure to mix the garlic and do not let it burn on the bottom of the pan. Place the garlic and spinach in a strainer and let the liquid strain 1 to 2 minutes. Transfer to a mixing bowl and add the bacon, feta, Parmesan and whipping cream and mix well. Place 1 heaping tablespoon of the mixture onto each opened oyster and sprinkle each with grated Parmesan. Place under the broiler until golden brown, about 2 minutes. Ready to serve! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4799,"Open-Faced Omelet With Arugula Salad 3 to 4 tablespoons extra-virgin olive oil 2 teaspoons red wine vinegar Kosher salt and freshly ground pepper 5 cups baby arugula 1/4 cup pitted kalamata olives, halved 1/2 cup torn roasted red peppers 8 large eggs 2 tablespoons milk 4 ounces feta cheese, crumbled 2 ounces thinly sliced prosciutto, pulled apart into thin strips Instructions: Whisk 2 tablespoons olive oil, the vinegar, 1/4 teaspoon salt, and pepper to taste in a medium bowl. Add the arugula, olives and roasted red peppers but don't toss yet (you don't want the arugula to wilt). Set aside while you prepare the omelets. Whisk the eggs, milk and a pinch of salt in a bowl. Heat a medium nonstick skillet over medium heat. Add about 1 teaspoon olive oil, then pour in 1/2 cup of the egg mixture and stir gently with a rubber spatula to distribute the egg in the bottom of the pan. Cook until the eggs are just set but the underside is not brown, about 4 minutes, then slide the omelet onto a plate. Repeat to make 3 more omelets, adding about 1 more teaspoon oil to the skillet between each. Toss the arugula salad, then pile on top of the omelets. Scatter the feta and prosciutto on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 4800,"Potato Salad with No Mayo dill2 1/2 pounds russet potatoes, peeled and diced 1 quart pork or chicken stock (recommended: Kitchen Basics) 1 small bunch scallions, finely chopped 3 to 4 ribs celery with leafy tops, chopped 3 tablespoons white wine vinegar 1 rounded tablespoon sugar 2 tablespoons prepared horseradish 1/3 cup extra-virgin olive oil 1 tablespoon celery seed, optional A generous handful dill, chopped Salt and freshly ground black pepper Instructions: Cover potatoes with stock and enough water to cover the potatoes by 1-inch. Bring to a boil and cook potatoes 12 to 15 minutes until tender. Drain potatoes and place back in hot pot. Combine the scallions, celery, vinegar, sugar, horseradish and olive oil in a small bowl. Pour over the hot potatoes to absorb. Season the salad with celery seed, dill, salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4801,"Grilled Lamb Chops with Tapenade Butter 8 baby lamb chops, Frenched Olive or canola oil Salt and freshly ground pepper 1 tablespoon herbes de Provence Tapenade Butter, recipe follows Fresh chopped oregano leaves, for garnish, optional 1 1/2 sticks unsalted butter, slightly softened 4 anchovy fillets 3 cloves garlic, coarsely chopped 1 teaspoon chopped lemon zest Pinch red pepper flakes 1 cup Nicoise olives, pitted and coarsely chopped Salt and freshly ground black pepper Instructions: Heat grill to high. Brush lamb chops with oil and season on both sides with salt and pepper and the herbes de Provence, pressing the herbs to adhere. Grill for 2 to 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Serve 2 chops per person topped with some of the Tapenade Butter. Garnish with fresh oregano, if desired. Place butter, anchovies, garlic, zest, and pepper flakes in a food processor and process until smooth. Add the olives, salt, and pepper and pulse until well combined. Scrape the mixture into a bowl, cover with plastic wrap, and refrigerate for at least 1 hour before serving, if desired. Remove the butter from the refrigerator 10 minutes before serving to soften slightly. Yield: about 1 1/2 cups ","[Rhone Blends, Syrah, Tempranillo, GSM]

" 4802,"Grilled Hawaiian Pizza 1 pound prepared pizza dough, at room temperature, halved 3 tablespoons extra-virgin olive oil 1 1/2 cups diced pineapple (from about 1/2 pineapple) 1 bunch scallions, cut into 1-to-2-inch pieces 1/4 pound deli-sliced ham 3/4 cup shredded white cheddar cheese (about 3 ounces) 3/4 cup shredded muenster cheese (about 3 ounces) Instructions: Preheat a grill to medium. Shape each piece of pizza dough into a ball. Drizzle 1 tablespoon olive oil on each of 2 rimmed baking sheets, place 1 dough ball on each baking sheet and turn to coat in the oil. Place a metal cooling rack upside down on the grill perpendicular to the grill grates (or use a grill basket); brush the rack with the remaining 1 tablespoon olive oil. Working in batches, grill the pineapple, scallions and ham, turning as needed, until lightly charred, 5 to 8 minutes per batch; transfer to a plate as each batch is done. Cut the ham slices in half, if desired. Using tongs, remove the cooling rack from the grill. Pat and stretch or roll each dough ball into an approximately 8-by-12-inch oval. Carefully place each piece of dough directly on the grill and cook until marked and golden, about 5 minutes. Flip the crusts and top evenly with the cheese, ham, scallions and pineapple. Continue grilling until the cheese melts and the crust is cooked through, about 6 more minutes. (If the crust is browning too quickly, slide the pizzas to the outer edge of the grill.) Transfer the pizzas to a cutting board and cut into pieces. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 4803,"Spicy Chicken Empanadas 2 1/2 kilograms (5.51 pounds) all-purpose flour 5 large eggs
2 ounces salt
1/2 cup milk
1 1/2 cups water
8 ounces (2 sticks) unsalted butter 10 pounds boneless skinless chicken breast 1 cup canola oil 5 1/2 pounds chopped onions
1 pound green bell peppers, chopped in food processor 1 pound red bell peppers, chopped in food processor 2 ounces salt
2 ounces freshly ground black pepper
1 ounce paprika
1 ounce garlic powder 1 ounce crushed red pepper flakes 1 ounce dried oregano 1 ounce basil 400 milliliters chipotle sauce
1 liter tomato Large eggs, whisked with 1 tablespoon water per egg, for the egg wash Instructions: For the empanada dough: Mix all empanada ingredients in a mixer. Let dough rest in the refrigerator for at least 3 hours. For the filling: Bake the chicken breast until fully cooked. Put breast meat in a food processor and pulse until chopped (you don't want very small pieces). Heat a large skillet over medium-high heat. Add oil. Add onions, green and red bell peppers, salt, black pepper, paprika, garlic powder, red pepper, oregano and basil. Cook until onions are soft, about 10 minutes. Pour in chipotle sauce and stir. Finally add tomato sauce. Allow filling to cool. To form the empanadas, knead the dough. Roll the dough out by hand or with a commercial sheeter. Cut out circles of dough. Place a dough circle in an empanada mold if you have one, but it's not necessary; fill with chicken mixture. Wet the edges of the dough with your fingers. Close the mold to seal, or fold dough over filling and use the tines of a fork to seal the edges. Repeat with remaining dough and filling. Use a pastry brush to paint empanadas with an even coat of egg wash. Preheat a convection oven to 450 degrees F, or regular oven to 400 degrees F. Place empanadas on greased baking sheets. Bake for 3 minutes in convection oven or 10 to 15 minutes in regular oven. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 4804,"Amaretto Chocolate Dip 1/2 cup heavy cream 2 tablespoons unsalted butter 2 tablespoons packed light brown sugar 2 tablespoons corn syrup Pinch of salt 4 ounces semisweet chocolate, chopped 2 tablespoons unsweetened cocoa powder 2 to 3 tablespoons amaretto liqueur 1 teaspoon pure vanilla extract Amaretti or other Italian cookies, for dipping Instructions: Bring the heavy cream, butter, brown sugar, corn syrup and salt to a simmer in a small saucepan over medium heat, whisking occasionally, until the butter melts and the sugar dissolves, about 3 minutes. Whisk in the chocolate and cocoa powder until smooth. Remove from the heat and whisk in the liqueur and vanilla. Transfer the sauce to a small bowl. Serve warm or at room temperature with cookies for dipping. ","[Chardonnay, Moscato, Riesling, Port]" 4805,"Cinnamon Hot Chocolate 4 cups whole milk 2 cinnamon sticks
1 disk Mexican chocolate (about 3 ounces), chopped
Mini marshmallows, for garnish
Instructions: In a medium saucepan, bring the milk to a simmer over medium heat. Reduce the heat to medium low and add the cinnamon sticks and Mexican chocolate. Simmer until fragrant and the chocolate is melted, about 5 minutes; remove the cinnamon sticks. Serve in mugs topped with mini marshmallows. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 4806,"Sweet Po-Tater Tots 2 large sweet potatoes, peeled and cut into 1-inch cubes 1/4 medium onion, finely diced 2 tablespoons all-purpose flour Kosher salt and freshly ground black pepper Oil, preferably peanut or grapeseed, for frying Instructions: Bring a medium pot of water to a boil and add the sweet potatoes. Cook for 5 minutes, drain and rinse with cold water to cool. Dry off any excess water with a kitchen towel. Put the onions and cooled sweet potatoes in the work bowl of a food processor fitted with the metal chopping blade. Pulse until the sweet potatoes are almost pureed but still a bit grainy. You should have some very small bits of potato visible. Transfer the mixture to a large bowl and stir in the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper to combine. Using your hands, shape the potato mixture into 1- to 1 1/2-inch-long cylinders, packing them very tightly. Heat about 2 inches of oil in a deep heavy skillet over medium-high heat until a deep-frying thermometer inserted in the oil registers 350 degrees F. Line a large plate or baking sheet with paper towels. Working in batches, add the tater tots to the shimmering hot oil and cook until golden brown, 3 to 5 minutes, turning with tongs or a slotted spoon to ensure even browning and being careful not to overcrowd the pan. With a slotted spoon or skimmer, remove the browned tots to the towel-lined plate to drain. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4807,"Cheese Biscuits 1 3/4 cups all purpose flour 1/4 teaspoon dry mustard 1/2 teaspoon salt 2 teaspoons baking powder 4 tablespoons butter, cut into pieces, chilled 1 cup shredded extra sharp Cheddar cheese About 2/3 cup of milk Instructions: Preheat the oven to 425 degrees. In a food processor mix the flour, mustard, salt and baking powder. Add the butter and process until the butter is pebble in sized pieces. Add the cheese and process. Add almost all of the milk and process until it comes together in a soft dough; do not overprocess. If dough is dry, add more milk. Pat the dough out to 1/2inch thickness. Cut into square shaped biscuits or with a cutter or glass cut into 2 1/2-inch rounds. Set on a baking sheet and bake for 15 to 17 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 4808,"Mike's Fried Chicken Breasts, wings, legs and thighs from 2 chickens 2 1/2 pounds all-purpose flour
1 cup seasoned salt (recommended: Season-All) 1/2 cup poultry seasoning 1/2 cup dill weed (for that unexpected flavor) 1/4 cup rubbed sage 1/4 cup garlic powder 1/4 cup ground black pepper Instructions: Preheat enough canola oil to come about 4 inches up the sides of a deep-fryer to 275 degrees F. Combine all of the dry ingredients in a large bowl. Wash and pat dry the chicken parts. Dip the chicken in the dry mixture and shake off the excess. Carefully add the chicken, in batches, to the hot oil and fry until golden brown, about 25 to 35 minutes. Chicken will float when done. Drain on paper towels, then arrange the chicken pieces on a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 4809,"Rhubarb Simple Syrup 2 cups granulated sugar 3 stalks rhubarb, cut into 1-inch pieces
Instructions: Add the sugar and rhubarb to a pan with 3 cups of cold water. Bring to a boil over high heat, then reduce to a simmer. Simmer, uncovered, until the rhubarb softens and the syrup thickens slightly, 15 to 20 minutes. Strain the syrup through a fine-mesh strainer, making sure to press all of the liquid out of the rhubarb (see Cook's Note). Allow the syrup to cool completely, then pour into an airtight container. Store in the refrigerator for up to 2 weeks. ","[Chardonnay, Riesling, Gewrztraminer]" 4810,"Neely's Whoopie Pumpkin Pies 1/2 cup butter, room temperature 1 1/4 cups sugar 1 egg 1 cup buttermilk, room temperature 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder Pinch salt 4 ounces cream cheese, room temperature 1/2 stick unsalted butter, room temperature 2/3 cup confectioners' sugar 1/4 cup canned pumpkin puree 1/4 teaspoon ground cinnamon Pinch salt Instructions: Preheat oven to 400 degrees F. Using a stand mixer, add the butter and sugar and beat together until light and fluffy. Add the egg, then the buttermilk and the vanilla. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Add the dry ingredients in increments to the wet ingredients. Mix until just combined. Drop heaping tablespoons of the batter onto parchment lined sheet trays, leaving a 2-inch space between each cookie. Put in the oven and bake for 8 minutes. Remove from oven and let cool on rack. Beat together the cream cheese and butter, in a small bowl, until smooth. Slowly add in the confectioners sugar. Once smooth, add the pumpkin puree, the cinnamon and a pinch of salt. Beat until smooth and well mixed. To assemble the cookie, spread a heaping tablespoon of the filling to the flat side of a cookie and sandwich with another. Repeat with the remaining cookies. Transfer to a serving platter and serve. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]

" 4811,"GZ's Chicken Stock 1 chicken carcass, cut into medium pieces 1 1/2 cups peeled and sliced carrots 10 sprigs thyme 5 black peppercorns 3 bay leaves 1 leek, split and sliced, rinsed 1 onion, sliced 1 apple, quartered (not peeled or cored) Instructions: Preheat the oven to 450 degrees F. Place the chicken pieces on a sheet tray fitted with a rack and roast until caramelized, about 20 minutes. Put the chicken pieces in a large pot with the carrots, thyme, peppercorns, bay leaves, leeks, onions, apple and 1 gallon water. Bring to a simmer and simmer for 2 to 3 hours (do not let it come to a boil or the stock will become cloudy). Ladle the stock from the top of the pot into a strainer set over a large bowl. Place in an ice bath to cool quickly. Transfer the cooled stock to resealable containers. The stock can be stored in the refrigerator for up to 1 week or frozen for up to 6 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4812,"Pecorino and Bean Salad 2 tablespoons extra-virgin olive oil 2 cloves garlic, minced 2 teaspoons finely chopped fresh rosemary leaves 2 cups (9 ounces) shelled edamame beans 1 (15-ounce) can cannellini beans, drained and rinsed 5 ounces pecorino, cut into 1/2-inch chunks 1/4 cup chopped fresh flat-leaf parsley 1/4 teaspoon kosher salt 1/4 teaspoon finely ground black pepper Instructions: In a small, nonstick skillet, heat the oil over medium-low heat. Add the garlic and cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat and stir in the rosemary. Set aside. Combine the edamame beans, cannellini beans, cheese, parsley, and salt and pepper in a serving bowl. Add the garlic mixture and toss well until all the ingredients are coated. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 4813,"Smoked Whole Turkey One 12- to 14-pound turkey 2\u202ftablespoons\u202fkosher salt 2\u202ftablespoons paprika 1\u202ftablespoon\u202fbrown sugar 1\u202ftablespoon\u202ffreshly ground black pepper 1\u202ftablespoon\u202fgarlic powder 1\u202ftablespoon\u202fonion powder 1\u202fteaspoon\u202fdried thyme 1/2\u202fteaspoon\u202fdried sage 1/4\u202fteaspoon\u202fcayenne pepper 1 medium onion, quartered 1 head garlic, halved Several sprigs fresh herbs, such as thyme, parsley, rosemary, and sage 2 bay leaves One 32-ounce box low-sodium chicken or turkey broth 1 stick (8 tablespoons) unsalted butter Instructions: Preheat a smoker to 350 degrees F. Remove any turkey parts from the neck and breast cavities and reserve them for other uses if desired. Pat the turkey dry with paper towels, inside and out. Combine the salt, paprika, brown sugar, black pepper, garlic powder, onion powder, dried thyme, dried sage and cayenne together in a medium bowl and mix to combine. Sprinkle the turkey all over, including in the breast cavity, with the spice mixture. Stuff the cavity with the onion, garlic, fresh herbs and bay leaves. Set the bird breast-side up on a roasting rack set in a roasting pan. Pour the broth into the bottom of the pan and add the butter. Transfer the roasting pan to the smoker and cover with the lid. Smoke until the skin is slightly golden, about 1 hour. Baste the turkey with the broth in the pan. Continue smoking the turkey, basting it with broth every 30 minutes, until an instant-read thermometer inserted in the thigh registers 165 degrees F, about 2 hours more. Remove the turkey from the smoker and set aside to rest for 15 minutes. Carve and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4814,"Bloody Mary Slushies 6 ripe medium red tomatoes (about 1-1/4 pounds total) Salt Celery salt 1 red bell pepper, seeded and diced 1 to 1 1/2 cups tomato juice or vegetable-tomato juice 1 lemon, halved 1 tablespoon Worcestershire sauce 2 teaspoons prepared horseradish Hot pepper sauce Garnish: celery sticks, trimmed green onions, and skewered cherry tomatoes Vodka, optional Instructions: Peel and seed tomatoes, then chop coarsely. Put chopped tomatoes in a large sealable freezer bag, squeeze out excess air, and freeze tomatoes in a single layer until solid. Mix equal parts salt and celery salt in a saucer. Put cold water in another saucer. Dip rims of large cocktail or highball glasses in water, then in salt mixture to coat. Remove frozen tomato cubes from freezer and let thaw for 1 or 2 minutes so you can break them into manageable size chunks. Put tomato chunks in a blender with red bell pepper, 1 cup tomato juice, and the juice from half the lemon. Season with Worcestershire, horseradish, and hot sauce, to taste. Whirl just until slushy. Taste, and add more lemon juice or tomato juice. as necessary. Pour into prepared glasses, add vodka, if desired, and garnish with celery sticks, green onions, and tomato skewers. ","[Merlot, Pinot Grigio, Sauvignon Blanc, Ros]" 4815,"Quick Tagine-Style Chicken 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4 cloves garlic, smashed beneath the flat of your knife with the heel of your hand, discard skins 1 1/2 to 1 3/4 pounds boneless, skinless chicken breasts, cut into large bite-size pieces 1 1/2 teaspoons grill seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and coarse pepper 2 medium or 1 large yellow skinned onion, quartered and sliced 10 pitted prunes, coarsely chopped 1-ounce box or 1/4 cup golden raisins 2 cups good quality, low sodium chicken stock, available in paper containers on soup aisle 1 1/2 teaspoons ground cumin 1 1/2 teaspoons sweet paprika, eyeball it 1/2 teaspoon ground coriander, eyeball it 1/2 teaspoon tumeric, eyeball it 1/8 teaspoon cinnamon, a couple pinches 1 1/2 cups chicken stock 1 1/2 cups couscous 2 tablespoons extra-virgin olive oil, eyeball it 2 scallions, finely chopped Chopped cilantro leaves or flat-leaf parsley Finely chopped scallions Mango chutney, any variety and brand -- available on the condiment or International food aisles Instructions: Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, in a slow stream, and add smashed garlic. Season the chicken with seasoning blend. Scatter chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, prunes, raisins and stock. Mix spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook 7 or 8 minutes, remove the lid and stir. To prepare the couscous, bring chicken stock to a boil. Add couscous, extra-virgin olive oil and scallions and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff the couscous with a fork. Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to taste, and serve chicken on a bed of couscous. Garnish with chopped cilantro and scallions. Serve with chutney. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 4816,"Caramel Apple Salad 3 Granny Smith apples, sliced into wedges 1 head butter lettuce, cored and separated into leaves 3/4 cup caramel ice cream topping 1 cup walnuts Instructions: Place butter lettuce on a platter. Top with apples. Drizzle with ice cream topping. Top with walnuts. ","[Chardonnay, Riesling, Gewrztraminer]" 4817,"Radical Rob's Chocolate Chip Cookies 1/2 cups baker's sugar 1 1/4 cups packed brown sugar 1 cup butter 3 tablespoons pure vanilla extract 2 large eggs, slightly beaten 3 cups all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 1 bag (2 cups) milk chocolate chips 1 cup chopped toasted walnuts Instructions: Preheat oven to 350 degrees F. In a large bowl, mix sugars until well combined. Melt butter in the microwave and add to sugar mixture. Stir until well combined. Add vanilla and eggs and stir until well mixed. In a separate bowl sift together flour, baking soda, and salt. Add dry ingredients to the wet and stir until just combined and NO MORE! The dough will be stiff. Add chocolate chips and nuts. Stir until just combined. Avoid any extra stirring to avoid tough cookies. Line cookie sheets with parchment or waxed paper. Drop dough onto sheets with a small ice cream scoop. Flatten the dough slightly with your hand and bake 10 to 12 minutes or until edges and tops of cookies are just turning brown. Cool on wire racks. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 4818,"Grape Leaves Stuffed with Bulgur or Cracked Wheat and Cumin from Rhodes 1 1/2 cups cracked wheat 4 cups finely chopped green onion 3 large, extra-ripe tomatoes, grated (see Cook's Note) 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper to taste Salt and freshly ground black pepper to taste
2 heaping teaspoons ground cumin 1 cup snipped fresh dill 1/2 cup chopped fresh mint One 10-ounce jar grape leaves in brine Juice of 1 large lemon, plus more to taste Instructions: Combine the cracked wheat, onion, tomatoes, and olive oil in a large bowl. Season with salt, pepper, and the cumin. Cover and let rest for 2 hours, then mix in the dill and mint.
While the wheat mixture is resting, drain the grape leaves and rinse well in a colander. Bring a large pot of water to a rolling boil and blanch the grape leaves, in batches if necessary, for 4 to 5 minutes. Drain and immediately rinse under cold running water. Trim the tough stems off the leaves and set aside the ones that are either very small or torn. Place a heaping teaspoon of filling in the bottom center of each leaf on the table. Fold the bottom over the filling, then fold the sides over it and roll up, tucking the sides in as you go. Place the grape leaves seam side down in the pot, snugly next to each other, in layers. Pour the lemon juice over them, then pour in enough water to barely cover the surface of the dolmathes. Cut a piece of parchment to the circumference of the pot and fit it over the leaves. Cover with a plate to keep the grape leaves in place and place the lid on the pot. Simmer until the leaves and cracked wheat are tender and the pot juices absorbed, about 50 minutes. Remove from the heat and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 4819,"Malaysian Satays 1/2-pound skinless chicken thighs or beef flank steak, cut into 1-inch strips 2 stalks lemongrass, smashed and coarsely chopped 1 red onion, quartered 1 cup corn oil 1 (1-inch) piece fresh ginger, finely chopped 1 tablespoon ground turmeric 1 tablespoon ground cumin 1 tablespoon coarse black pepper 1 teaspoon kosher salt 6 tablespoons sugar Peanut Sauce, recipe follows Rice cakes, for serving Sliced cucumbers, for garnish Cubed onions, for garnish 3 tablespoons corn oil 1 white onion, finely chopped 1 teaspoon shrimp paste 1 teaspoon ground turmeric 1 stalk lemongrass, smashed 4 small dried red chiles, crumbled 1/2 cup coconut milk 1/2 cup water 6 tablespoons granulated sugar 1 tablespoon kosher salt 2 cups roasted peanuts, roughly chopped Instructions: Put the chicken or beef pieces in a mixing bowl. Add the lemongrass, onion, oil, ginger, and spices and seasonings. Cover and marinate in the refrigerator for about 3 hours. Heat a grill, preferably charcoal, to medium-high. Meanwhile, remove chicken or beef from marinade and skewer (if using wooden skewers, be sure to soak them for 30 minutes prior to using). Grill for 3 to 5 minutes or until cooked through, turning halfway through. Serve with Peanut Sauce and rice cakes and garnish with cucumber and onion. Heat the oil in a large skillet over medium heat. Add the onion, shrimp paste, turmeric, lemongrass, and chiles. Stir to combine and cook over medium heat until fragrant and onion is soft. Add coconut milk and water and bring to a boil. Add sugar, salt, and peanuts. Stir constantly over medium heat and simmer until the sauce thickens. Remove the lemongrass stalk and serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 4820,"Slightly Sweet Cranberry Cocktail Nuts 3 tablespoons sugar 1 1/2 teaspoons paprika 1 1/2 teaspoons minced fresh thyme 3/4 teaspoon ground mustard 1/4 teaspoon ground cinnamon Kosher salt and freshly ground black pepper Vegetable oil, for oiling the baking sheet 1 large egg white 1 cup unsalted raw cashews 1 cup unsalted raw peanuts 1 cup unsalted raw pecans 1 cup unsalted raw walnuts 1 cup dried cranberries Instructions: For the cocktail spice blend: Mix together the sugar, paprika, thyme, mustard, cinnamon, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a small bowl and set aside. For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet. Put the egg white in a large bowl and whisk until frothy. Add the cashews, peanuts, pecans and walnuts and toss to coat in the egg white. Add the spice blend and toss to coat again. Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the cranberries and transfer to a large bowl. ","[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 ball of brie cheese (about 8 ounces) 1/4 cup fig jam 1/4 cup chopped prosciutto" 4821,"Almighty Chocolate Divinity 1 cup walnuts 3 cups granulated sugar 1/2 cup water 1/3 cup light corn syrup 2 large egg whites 8 ounces chocolate mini morsels Instructions: Preheat the oven to 325 degrees Fahrenheit. Toast the walnuts on a baking sheet in the preheated oven for 8 to 10 minutes. Cool to room temperature. Process the walnuts in the bowl of a food processor fitted with a metal blade until finely chopped, about 8 to 10 seconds. Heat the granulated sugar, water and corn syrup in a 3-quart saucepan over medium-high heat, stirring to dissolve the sugar. Bring to a boil. Continue to boil, stirring often, until the temperature of the syrup reaches 250 degrees Fahrenheit, about 5 minutes. As soon as the syrup begins boiling, place the egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peaks form, about 4 minutes. Change the mixer speed to medium. Carefully and slowly pour the 250 degree Fahrenheit syrup into the whisked egg whites and continue to whisk on medium until the meringue is very thick, about 4 minutes. Remove the bowl from the mixer. Working quickly, use a rubber spatula to fold the walnuts and then the chocolate morsels into the meringue creating a variegated mixture. Divide the mixture into 24 large heaping tablespoons onto a two large pieces of waxed paper, using a finger to push the mixture off the spoon onto the wax paper. Allow to cool to room temperature for about an hour before storing in a tightly sealed plastic container. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 4822,"Kentucky Mule Ice 1/2 ounce lime juice 2 ounces bourbon 4 to 6 ounces ginger beer Instructions: Fill a Collins glass or Moscow mule mug with ice and add the lime juice. Pour in the bourbon and fill with cold ginger beer. Stir and serve. ","[Bourbon Whiskey, Ginger Beer]" 4823,"Baby Strawberry and Honey Pies Vegetable oil cooking spray 2 unroll-and-bake refrigerated 9-inch pie crusts (recommended: Pillsbury) 2 tablespoons honey 1/2 tablespoon lemon juice 1/2 tablespoon arrowroot 1/2 teaspoon grated orange zest 8 medium strawberries, hulled and cut into 1/4-inch pieces, to yield about 1 1/4 cups 1 egg, beaten Instructions: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. For the crust: Spray a 12-count nonstick mini-muffin pan with vegetable oil cooking spray. Put a strip of parchment paper, 1-inch wide and 5-inches long into each muffin cup, allowing the excess paper to overhang the sides of the cups. Unroll the pie crust and using round cookie cutters, cut out 12 (3-inch) circles and 12 (2-inch) circles of dough. Lightly press the 3-inch circles of dough into the bottom and sides of the prepared muffin cups. For the filling: In a small bowl, whisk together the honey, lemon juice, arrowroot, and orange zest until smooth. Stir in the strawberries. Spoon the filling into the muffin cups and using a pastry brush, lightly brush the edges of the dough with beaten egg. Put the 2-inch circles of dough on top. Using the tines of a fork press the edges of the dough together to seal. Lightly brush the tops of the pastry with the beaten egg. Using the tip of a knife, make a 1/4-inch wide slit in the center of each pie. Bake until the crust is golden, about 14 to 15 minutes. Remove from the oven and cool for 30 minutes. Using the overhanging parchment paper as handles, remove the pies from the pan. Remove the parchment paper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 4824,"Grilled Vegetable Summer Rolls 1 package rice paper wrappers (about 16) 1 quart hot water 4 cups grilled vegetables (eggplant, zucchini, onions, red bell peppers) coarsely chopped 2 tablespoons sesame oil 2 tablespoons sesame seeds, toasted 1/3 cup pickled ginger 2 cups mixed salad greens 2 ounces fresh mint Sweet Thai chili sauce, recipe follows 2 (1 quart) bottles rice vinegar 3 cups sugar 1 red bell pepper, finely diced 1/2 large red onion, diced 1 1/2 tablespoons ginger 3/4 cup cilantro or mint, finely chopped 1/2 tablespoon garlic chili sauce Instructions: In a bowl combine grilled vegetables, sesame seeds, sesame oil, mint. Transfer hot water to bowl that will fit the whole rice wrapper flat. Place one sheet of rice paper in water until softened. Place wrapper on plastic board or towel or wooden cutting board. Take a small amount of the greens and place on lower third of rice paper. Place about 1 1/2 T of vegetable mixture on greens. Place a few piece of pickled ginger over veggies. Roll up roll in spring roll fashion. Serve with Thai Chili Sauce. Dip rice paper wrappers into hot water. Place on counter top. Place lettuce and vegetables on wrapper, roll like a spring roll. Serve with Thai chili sauce. In a medium saucepan, over medium-high heat, combine rice vinegar and sugar. Cook until reduced to a syrup-like consistency. Combine remaining ingredients to reduced liquid and mix well. Serve with summer rolls. Yield: 1 quart ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 4825,"Double-Fried French Fries 4 (4 to 5-inches long) russet potatoes (about 2 pounds) 2 quarts canola oil 1 tablespoons fine-grain sea salt 1 teaspoon freshly ground black pepper Instructions: Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F. Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked. Raise heat of oil to 350 degrees F. Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4826,"Homemade Grilled Applesauce with Caraway 12 Granny Smith apples cored and peeled 1 ounce olive oil 1 tablespoon of salt 4 ounces apple cider 1 tablespoon of toasted and ground caraway Instructions: Quarter apples, brush with olive oil and sprinkle with salt. Place on grill and cook until tender making sure not to burn. Place apples and remaining ingredients in blender and blend until smooth. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 4827,"Jumbo Pico 5 whole plum (Roma) tomatoes 1/2 large onion 1 jalapeno, halved, seeded and finely sliced 1/2 cup fresh cilantro leaves 2 limes 1/2 teaspoon salt Instructions: Cut up the tomatoes into quarters and add to a bowl. Cut the onion into large chunks and add to the bowl. Add the jalapeno to the bowl. Add the cilantro leaves to the bowl. Juice the limes and pour over. Sprinkle over the salt. Stir. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 4828,"Whole-Wheat Pasta Salad with Walnuts and Feta Cheese 1/2 pound whole-wheat fusilli or other spiral shaped pasta 1/2 cup walnuts 1/2 cup crumbled feta cheese 1/2 cup diced red onion 1 1/2 cups chopped baby spinach leaves 2 tablespoons walnut oil 2 tablespoons red wine vinegar 1 clove of garlic, minced (about 1/2 teaspoon) 1/2 teaspoon Dijon mustard Salt Freshly ground black pepper Instructions: Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill. In a dry saute pan toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely. In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 4829,"Salisbury Steak with Brown Gravy 2 tablespoons canola oil 1 medium onion, chopped 1 1/2 pounds 80 percent lean ground beef 1 cup fresh bread crumbs 1 tablespoon grill seasoning 1 tablespoon Worcestershire sauce 1 large egg 1/2 (8-ounce) package sliced baby portobello mushrooms Kosher salt and freshly ground black pepper 1/4 cup all-purpose flour 2 (14-ounce) cans beef broth Instructions: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and saute until soft, about 6 minutes. Put 1/2 of the onion in a large bowl and the remainder in another bowl. In the large bowl add the beef, bread crumbs, grill seasoning, Worcestershire sauce and the egg. Mix to combine everything well and form the mixture into 5 oval patties. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Cook the patties until they are well browned, about 4 to 5 minutes per side. Remove the steaks and pour off all but 2 tablespoons the fat. (The patties will not be cooked through and will finish cooking in the gravy.) Put the pan back on the heat, add the mushrooms, and cook for 5 minutes. Add the remaining onions, sprinkle in the flour, and cook for 2 minutes. Add the beef broth and bring it to a boil. Return the patties to the pan, reduce the heat to a simmer and cook until the sauce has thickened and the steaks are cooked through, about 10 minutes. Reserve one steak for online round 2 recipe, Beef Empanadas. Serving Yield: 4 ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 4830,"Ginger and Cucumber Juice 1-inch piece fresh ginger, peeled and chopped 1 English cucumber, peeled and chopped
Ice Lemon wheels, for garnish Cucumber wheels, for garnish Instructions: In a blender or food processor, blend together the ginger, cucumber and 1/2 cup cold water. Strain and press the puree through a mesh sieve.
Serve over ice and garnish with a lemon and cucumber wheel.
Optional serving: Fill glasses with ice and one-half to two-thirds full with the blended juice. Top with lemonade and/or vodka. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 4831,"Venison with Chanterelles in Cream Sauce and Braised Red Cabbage 6 (5 ounce) venison fillets, trimmed Game seasoning, recipe follows 1 tablespoon oil Game Sauce, recipe follows 1 cup cream Salt and pepper 2 tablespoons butter 1/4 cup chopped onions 1 pound chanterelles, trimmed Minced parsley Braised Red Cabbage, recipe follows 1 tablespoon salt 1/4 teaspoon ground white peppercorn 1/4 teaspoon minced rosemary 2 fresh bay leaves, minced 1/2 teaspoon juniper berries 1/2 teaspoon minced thyme 1 tablespoon oil 1 pound venison bones 4 ounces venison meat trimmings 1/4 cup chopped carrots 1/4 cup chopped celery 1/4 cup chopped leeks 3 parsley stems 1 teaspoon tomato paste 1 1/4 cups red wine 1 cup water 1 bay leaf 1/2 teaspoon juniper berries 1 sprig thyme 1 ounce wheat bread, cubed 1 teaspoon Dijon mustard 1 large orange, juiced Salt and white pepper 2 tablespoons red currant jelly 3 tablespoons flour 1 teaspoon brandy 1 tablespoon kirsch 1 tablespoon sherry Freshly ground black pepper 2 tablespoons sugar 1 teaspoon salt 1/2 teaspoon caraway seeds 2 oranges, juiced 1 teaspoon lemon juice 1 teaspoon apple vinegar 1 apple, peeled, grated 1 pound red cabbage, julienne 2 tablespoons oil 2 tablespoons butter 1/2 cup chopped onions 1 1/2 tablespoons sugar 1/2 cup apple vinegar 1/4 cup red wine Salt and pepper Instructions: Season the venison filets with Game Seasoning mixture. In a saute pan, over high heat, add oil. Sear venison on both sides until brown. In a separate saute pan, heat the Game Sauce. Transfer the venison into heated Game Sauce and continue to cook the meat at a simmer, for about 5 minutes. (This makes for a very flavorful and moist meat). Transfer to a plate and set aside. Add 1/2 cup of cream and simmer until thickened. Season, to taste, with salt and pepper. In another saute pan, heat the butter. Saute onions until golden in color. Add the chanterelles and saute over high heat until all the liquid evaporates. Season with salt and pepper, to taste. Add the remaining 1/2 cup of cream and parsley. Continue to cook until thickened. To serve: slice each fillet in half diagonally and place on serving plate. Serve with Braised Red Cabbage on side and chanterelles on top of fillet. Garnish with minced parsley. Ladle sauce around fillet. In a small bowl, combine all the ingredients. In a saucepan, heat the oil. Saute the bones and meat trimmings until golden brown. Add the carrot, celery, leeks, and parsley stems. Saute another 1 to 2 minutes, until the vegetables are glossy. Stir in the tomato paste. Deglaze with 1 cup red wine and water. Add the bay leaf, juniper berries, and thyme. Bring to a boil and lower to a simmer. Cook for about 2 hours. Add the bread, mustard, and orange juice, season with salt and pepper. Strain. Add the red currant jelly. In a small bowl, combine the flour, brandy, kirsch, sherry, and the remaining 1/4 cup of red wine. Stir until flour is dissolved in the alcohol mixture. Stir into strained sauce and continue to cook until thickened, about 15 minutes. Season with salt and pepper, to taste. On Day 1, in a medium bowl, combine all the ingredients, sugar, salt, caraway seeds, orange juice, lemon juice, apple vinegar, and grated apple. Stir in the red cabbage and allow to marinate overnight in the refrigerator. On Day 2, in a saute pan, heat oil and butter. Add the onions and cook until glossy. Add sugar and stir. Cook until sugar is caramelized. Deglaze with apple vinegar and red wine. Season with salt and pepper. Add the cabbage mixture and cook for about 30 to 40 minutes, covered. ","[Pinot Noir, Barolo, Syrah, Tempranillo]" 4832,"Deconstructed Cannoli Chips and Dip Canola oil, for frying 1 package (about 36) square wonton wrappers, cut in half diagonally 2 cups whole-milk ricotta 1/2 cup confectioners' sugar, plus more for dusting 3 tablespoons orange liqueur 1 cup heavy cream 1 cup miniature semisweet chocolate chips 1/2 cup pistachios, coarsely chopped 1/2 cup maraschino cherries, chopped 1/2 orange Instructions: Fill a Dutch oven one-third full with oil and heat to 350 degrees F. Fry the wontons in a single layer, not overcrowding the pot. Flip the wontons once or twice until golden brown, 4 to 5 minutes. Remove the wontons with tongs or a slotted spoon and drain on a wire rack set over a rimmed baking sheet. Repeat until all the wontons are fried. Place the ricotta, sugar and liqueur in a large bowl and stir until well combined. Whip the cream in a separate bowl with a handheld mixer until soft peaks form. Gently fold the whipped cream and 1/2 cup of the chocolate chips into the ricotta mixture. Transfer the ricotta-cream mixture to a medium dip bowl or 8-by-8-inch baking dish and spread evenly. Starting from the left side of bowl, make a row, from top to bottom, of the pistachios, followed by a row of the cherries, then the remaining 1/2 cup chocolate chips. Freshly grate orange zest over the top and plate the wonton chips on the side. Dust the chips with confectioners' sugar and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 4833,"Stuffed Baked Mussels 2 pounds medium fresh mussels, scrubbed and de-bearded, preferably Green Lipped 3 tablespoons olive oil, divided 2 cloves garlic, roughly chopped 1/4 teaspoon red pepper flakes 1/2 cup dry white wine, such as Sauvignon Blanc 3 sprigs fresh thyme 1 cup finely diced onion 1 cup finely diced red bell peppers 1 teaspoon finely minced serrano cl 1 1/2 cups seeded and finely diced Roma tomatoes (about 4) 2 tablespoons unsalted butter 3 tablespoons flour 1/2 cup whole milk, at room temperature 2 cups panko breadcrumbs, divided 3 cups rock salt 1/8 teaspoon nutmeg, freshly grated 1 teaspoon sea salt 1 teaspoon fresh cracked black pepper 2 tablespoons Italian flat-leaf parsley, for garnish 1 lemon, cut in wedges, for garnish Instructions: Debeard and clean the exterior of the mussel shells very well (they will be used later for service). In a cast-iron Dutch oven over high heat, add 1 tablespoon of the olive oil, the garlic, red pepper flakes, white wine and thyme. Bring the wine to a simmer and add the mussels. Cover tightly and cook until all the mussels have opened, 6 to 8 minutes. Remove the mussels from the pot, discarding any that did not open, and when cool enough to handle, remove the flesh and chop. Rinse the shells and put aside for service. Strain the liquid from the pot and reserve. Wipe the Dutch oven clean with a paper towel. Place the pot over medium-high heat, add the remaining olive oil and, when shimmering, add the onions and bell peppers and saute until the onions are just starting to caramelize, 4 to 5 minutes. Add the serrano, the remaining garlic and the tomatoes and cook for 1 to 2 minutes. Add the butter and the flour. Once the butter melts, slowly incorporate the milk. Add the reserved cooking liquid from the mussels, a little at a time, until the mixture is creamy but not runny. Add the chopped mussels and gradually add 1 cup panko, as needed, and stir gently to combine. Preheat the oven to broil and adjust the rack to 6 inches below the element. Separate, rinse and dry the mussel shells. Spread the rock salt evenly in an ovenproof serving platter. Fill the mussel shells with 2 to 3 tablespoons of the mussel-vegetable mixture. Place the remaining cup of panko in a shallow bowl or plate and spread out. Gently roll the filled shells in the panko. Nest the filled mussels into the rock salt on the prepared platter. Season with nutmeg, salt and pepper, place under the broiler and broil until golden brown and bubbly, 2 to 3 minutes, watching carefully to avoid burning. Sprinkle with the chopped Italian parsley, squeeze a few lemon wedges over the mussels and garnish with remaining lemon wedges and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 4834,"Caprese Burgers 2 1/2 pounds ground sirloin beef 1 cup fresh or store-bought pesto, recipe follows 1/4 cup grated Parmesan 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper One 7 to 8-ounce ball fresh mozzarella, sliced into eight 1/4-inch-thick slices, patted dry with paper towels 1/2 cup mayonnaise 1/4 cup fresh or store-bought pesto Extra-virgin olive oil for drizzling Eight 3-inch-square pieces of tomato or plain focaccia bread, halved, or 8 hamburger buns, halved 4 medium tomatoes, sliced into 1/4-inch-thick rounds (16 slices) 2 packed cups fresh basil leaves 1 cup grated Parmesan 1/4 cup pine nuts, toasted 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 cloves garlic, smashed 1/4 cup extra-virgin olive oil Instructions: For the burgers: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Combine the beef, pesto, Parmesan, salt and pepper in a large bowl. Form the mixture into eight 4-inch-diameter patties, each about 3/4-inch thick. Grill for 5 minutes. Turn the burgers over and place a slice of mozzarella on top. Cook for about 5 minutes longer until the burgers are cooked through and the cheese is slightly melted. Allow the burgers to rest for 5 minutes. For the pesto mayonnaise: In a small bowl, combine the mayonnaise and pesto until smooth. To assemble the burgers: Drizzle the cut side of the bread with olive oil and grill until lightly toasted, 1 to 2 minutes. Spread the pesto mayonnaise over the bottom halves of the grilled bread. Place the burgers on top and add 2 tomato slices. Add the top halves of the bread and serve. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using. Combine the basil, Parmesan, pine nuts, salt, pepper and garlic in a food processor. Pulse until finely chopped. With the machine running, gradually add the olive oil until the mixture forms a smooth paste.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 4835,"Pork Schnitzel with Chanterelle Mushrooms 2 (3-ounce) pork cutlets, pounded thin Kosher salt and freshly ground black pepper All-purpose flour, for dredging 2 eggs, beaten Bread crumbs, for dredging 2 tablespoons clarified butter 3 slices smoked bacon, roughly chopped 1/2 onion, diced 1 tablespoons Dijon mustard 1 tablespoon capers, drained Butter 3/4 pound chanterelle mushrooms, chopped if large 1/2 cup heavy cream Instructions: Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then bread crumbs. In a large skillet, add clarified butter and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels, keep warm. In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a small lump of butter to the mix and immediately add the chanterelles. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers, as needed. To serve, spoon sauce over browned schnitzels. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 4836,"Praline Cheesecake Bars Nonstick cooking spray, for spraying the pan 1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons salted butter, melted
Three 8-ounce packages cream cheese, softened
1 cup firmly packed dark brown sugar
2 tablespoons all-purpose flour
3 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1/2 cup finely chopped pecans
Instructions: Preheat the oven to 350 degrees F. Line the bottom of a 9-by-9-inch square pan with parchment paper and spray with cooking spray. In a medium bowl, combine the crumbs, granulated sugar and melted butter and press into the bottom of the prepared pan. Bake until browned, 8 to 10 minutes. Set aside. Increase the oven temperature to 450 degrees F and make the filling. Using an electric mixer, beat the cream cheese until fluffy, then add the brown sugar and flour. Add the eggs 1 at a time, beating well after each addition. Add the vanilla. Fold in the chopped pecans. Pour the batter into the crust and bake for 10 minutes. Reduce the oven temperature to 250 degrees F and bake until slightly browned on top, an additional 50 minutes. Allow to cool completely, about 20 minutes, then refrigerate for at least 2 hours. Cut into 9 bars before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 4837,"Raspberry Tiramisu 5 whole egg yolks 1/4 cup plus 4 tablespoons sugar 3/4 cup marsala wine 1 pound mascarpone cheese, at room temperature 1 cup whipping (heavy) cream 3 teaspoons vanilla extract 1 1/2 cups brewed espresso Store-bought ladyfingers 2 cups fresh raspberries 1 square semisweet chocolate, for grating Instructions: In a saucepan, bring some water to a boil, and then reduce the heat to a simmer. Find a heat-proof mixing bowl that will fit over the top of the pan, but not sink it all the way in. (Do-it-yourself double boiler!) Put the egg yolks into the mixing bowl. Add 1/4 cup of the sugar and whisk until the yolks start to turn pale. Place the mixing bowl on the saucepan with the simmering water. Slowly add 1/2 cup of the marsala wine and whisk to combine. Cook over the simmering water, and use a rubber spatula to scrape the bowl. Cook until thick. Cover with plastic wrap and refrigerate until cool. Place the mascarpone cheese in a bowl and stir until smooth. In another mixing bowl, combine the whipping cream and remaining 4 tablespoons sugar and whip until not quite stiff. To the bowl of whipped cream, add the softened mascarpone cheese and the chilled egg yolk mixture. Fold the mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours. Add the remaining 1/4 cup marsala and vanilla to the espresso. Arrange the ladyfingers in a single layer in a 9- by 13-inch pan. Spoon a small amount of the espresso mixture over each ladyfinger (keep it under 1 tablespoon per cookie and you'll be fine). Plop one-third of the cold mascarpone mixture on top and spread it into a layer. Scatter with raspberries and grate over a thin layer of semisweet chocolate. Repeat the process two more times. Cover and refrigerate for a few hours before serving. This allows for more moisture to soften the cookies and the whole mixture to meld together. To serve, spoon out helpings onto individual plates. Cook's Note: Tiramisu does not last beyond 24 to 36 hours, as everything eventually starts to break down and become soupy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 4838,"Chunky Chili 2 tablespoons butter 1 medium sweet onion, very finely chopped 1 1/2 pounds ground beef 2 cans red kidney beans, drained 1 jar marinara meat sauce (recommended: Paul Newman's) 1 package chili seasoning, minus 1 tablespoon reserved for rolls (recommended: Shilling's) Shredded cheese, for garnish Sour cream, for garnish Minced chives, for garnish Instructions: In a large skillet over medium heat, melt butter. Add onion and saute until softened. Crumble in the ground beef and cook until browned. Add beans and marinara sauce and combine thoroughly. Stir in chili seasoning, reduce heat, and simmer for 15 minutes. Spoon into individual bowls and garnish with shredded cheese, a dollop of sour cream, and chives. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 4839,"Grilled Corn and Tomato Salad with Thai Basil Vinaigrette Dressing 8 large ears corn Kitchen twine 1 small or 1/2 large red onion, finely chopped 2 cups grape tomatoes, quartered lengthwise 4 to 5 large Thai basil leaves, roughly chopped Kosher salt and freshly cracked black pepper 1/2 cup chopped Thai basil leaves 1/2 cup chopped cilantro leaves 1/4 cup lime juice 1/4 cup orange juice 1 tablespoon honey 2 teaspoons freshly grated ginger 1 teaspoon lime zest 1/2 teaspoon kosher salt 1/2 teaspoon fresh cracked black pepper 1/4 cup canola oil Instructions: Preheat a grill to medium-high heat. Salad: Peel back the corn husks, but do not remove them completely. Carefully pick off and discard the wispy silk threads that are attached to the corn. Pull the husks back over the ears and tie the ends closed with kitchen twine. Soak the corn in large bowl of cold water for 10 minutes. Drain the water, shake off the excess and put them on the grill for 15 minutes, turning every 3 to 4 minutes until the corn is tender. Remove them from the grill and let the ears cool to room temperature. Vinaigrette: While the corn is cooling, prepare the dressing. Puree all the ingredients, except the canola oil, in a blender or food processor. After the mixture is well incorporated, slowly drizzle in the canola oil while the processor is still running. Blend for 30 seconds, then transfer the dressing to a bowl. Assembly: Once the corn has cooled, cut the kernels off the cobs into a medium bowl and discard the cobs. Add the red onion and grape tomatoes and mix to combine. Drizzle in 1/2 cup of the Thai Basil Vinaigrette Dressing while lightly tossing the salad together. Reserve the remaining dressing. Gently stir in the basil leaves. Season the salad with salt and pepper to taste, and add more dressing, if desired. Serve slightly chilled on serving plates, using a slotted spoon to keep excess liquids in the bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 4840,"Chicken Parmesan Six 1/2 inch-thick chicken cutlets, about 2 pounds total Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour, for dredging
1/4 cup extra-virgin olive oil, plus more for the baking dish
4 garlic cloves, sliced
1 teaspoon chopped fresh thyme leaves
One 28-ounce can whole San Marzano tomatoes, crushed by hand, reserve the can
Pinch sugar
Pinch crushed red pepper flakes
1/4 cup loosely-packed fresh basil leaves
One 8-ounce ball fresh mozzarella cheese, thinly sliced
1/2 cup grated Parmesan cheese Instructions: Preheat the oven to 425 degrees F. Season the chicken on both sides with some salt and pepper. Spread the flour in a shallow bowl or plate. Season with some salt and pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat. Working with 2 or 3 pieces at a time so as not to crowd the pan, dredge both sides of the chicken cutlets in the seasoned flour and tap off the excess. Cook the chicken until golden brown on both sides, 1 to 2 minutes per side. Remove to a plate and repeat with the remaining cutlets. Reduce the heat to medium and add the remaining 2 tablespoons olive oil to the skillet. Add the garlic and thyme and cook until the garlic is just golden on the edges, about 1 minute. Add the tomatoes, rinse the can with 1/2 cup water and add that to the skillet. Add the sugar, red pepper flakes and 1/2 teaspoon salt. Bring the sauce to a rapid simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes. Tear the basil into rough shreds with your hands and stir into the sauce. Brush a 9-by-13- inch baking dish with some olive oil and ladle half of the sauce into the dish. Nestle the chicken into the sauce and top with the remaining sauce. Lay the sliced mozzarella over the chicken and sprinkle the Parmesan over all. Bake until the cheese is browned and bubbly, 15 to 20 minutes. Serve hot.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 4841,"Sausage, Pepper and Potato Skillet 3 tablespoons olive oil 1 pound marble potatoes 1 yellow onion, sliced thin
1 orange bell pepper, sliced thin
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
Kosher salt and freshly ground black pepper 1 pound kielbasa sausage, sliced into 1/2-inch rounds
3 cloves garlic, minced
1 cup amber beer
1 tablespoon grainy mustard
3 cups chopped kale
Fresh herbs, to garnish.
Instructions: Heat the olive oil in a large skillet over medium heat. Add the potatoes, onions and peppers, then season with a pinch of salt and pepper. Cook until the onions are translucent and the potatoes begin to brown, 5 to 6 minutes. Stir in the kielbasa and garlic. Add the beer and mustard, then stir to combine. Cover and cook until the potatoes have softened and the sausage is heated through, 2 to 3 minutes. Remove the lid and stir in the kale. Cook until the kale has wilted, 5 to 6 minutes. Taste and adjust the seasonings as needed. Garnish with the herbs and serve straight from the skillet. ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]" 4842,"Millionaire's Ham One 8-to-10-pound bone-in fully-cooked ham 3 1/2 cups packed light brown sugar 1 3/4 cups orange juice 1 teaspoon cayenne pepper Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Line the bottom and the rack of a roasting pan with foil. Place the rack inside the roasting pan. With the fatty side facing down, use a sharp knife to cut 3/4-inch long diagonal lines about 1-inch deep all over the surface of the ham. Working in the opposite direction, cut more 3/4-inch long and 1-inch deep diagonal lines to create diamond shapes. Turn the ham over so the fatty side is facing up. Create the same diamond shape placing any pieces of ham that fall off back onto the ham. Place the ham, fatty-side up, on the rack and cook, rotating the pan halfway through, until warm in the center and the fat starts to crisp up, about 2 hours.
Meanwhile, mix 3 cups sugar, 3/4 cup orange juice, 1/2 teaspoon cayenne pepper, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Remove the ham from the oven and carefully brush one-third of the glaze all over the ham. Bake the ham for 20 minutes. Brush with another third of the glaze and bake for 20 minutes more. Brush the remaining third of the glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 30 minutes more.
Mix the remaining 1/2 cup sugar, 1 cup orange juice, 1/2 teaspoon cayenne pepper and a generous amount of pepper in a small saucepan and bring to a boil over medium-high heat. Cook, stirring frequently, until the sugar is dissolved and the sauce has reduced by about half, 7 to 8 minutes. Remove the ham from the oven and let rest for 15 minutes. Transfer to a cutting board. Slice and serve with the sauce on the side.
","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 4843,"Esterel Cake 3/4 cup blanched almonds 4 eggs 1 2/3 cups powdered sugar, plus extra for dusting 5 egg whites 2 tablespoons unsalted butter, melted 1/4 cup pastry flour, sifted 1/4 cup red raspberry jam 1/2 cup plus 2 tablespoons heavy cream 7 ounces bittersweet chocolate, finely chopped Fresh raspberries, for decoration Instructions: Preheat the oven to 400 degrees F. Make almond flour by placing the almonds in a clean, dry, blender or food processor and chopping them until they become powder. Place the eggs, 1 1/4 cups of the powdered sugar, and the almond flour in a medium-size mixing bowl. Whip with an electric mixer on medium-high speed until creamy and light, about 1 minute. Place the egg whites in a large mixing bowl and whip with an electric mixer on medium speed until foamy. Make a French meringue by adding the remaining powdered sugar, 1 tablespoon at a time, and whipping to stiff but not dry peaks. Do not overwhip. Use a rubber spatula to fold the almond mixture into the French meringue in two additions, being careful not to deflate the batter. Gently fold in the melted butter, then the sifted flour, just until incorporated. Using an offset spatula, spread about two-thirds of the batter onto a parchment lined sheet pan. Spread the remaining batter onto half of another parchment lined sheet pan. Lightly rest the edge of the spatula on the batter and gently push the excess toward the edges of both baking sheets. Dust the tops of the cake layers with powdered sugar for a nicer crust. Bake until lightly and evenly browned on top, 6 to 8 minutes. Remove the cake layers from the oven and immediately unmold onto a wire rack to keep the heat of the baking sheet from continuing to bake them. To unmold, invert your cooling rack and place it on top of the cake layer then flip it over. Remove the parchment paper when the layers are completely cool. Set aside until ready to use. For the Ganache: Pour the heavy cream into a 1-quart heavy-bottomed saucepan, and cook over medium-high heat until bubbles begin to form around the edges. Place the bittersweet chocolate into a medium-sized bowl. Pour the hot cream over the chocolate and let it sit for about 30 seconds to disperse the heat and melt the chocolate. Gently whisk until smooth and homogenous. Set aside until ready to use. Do not refrigerate. To assemble the cake, cut the large layer in half. You should now have three equally sized pieces of cake. Place 1 layer on a parchment lined sheet pan. Over the top, spread half of the ganache to the edges in an even layer. Cover with another cake layer, then evenly spread the raspberry jam over the top all the way to the edges. Top with the third layer of cake and spread the remaining ganache evenly to the edges. It is very important for this layer to be even as it is the top of the cake. Place the assembled cake in the refrigerator for 1 hour. To serve, decorate with fresh raspberries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4844,"Sea Bass with Cranberry Pineapple Pepper Relish 2 cups fresh or frozen chopped cranberries 1/2 cup finely diced pineapple 1 tablespoon sugar 2 small serrano peppers, seeded and finely chopped 1/2 teaspoon roasted habanero pepper paste 1/4 cup chopped cilantro leaves 1 tablespoon apple cider 1/4 cup peach Schnapps Salt 4 (6-ounce) sea bass fillets 1/2 cup teriyaki 1 teaspoon grated ginger 2 tablespoons sesame oil 1 green onion, finely chopped 1 tablespoon olive oil Instructions: To prepare the relish, wash, rinse, and remove bad cranberries. Place in a sauce pot and simmer for approximately 15 minutes and allow to cool. Chop cranberries into small dice. Add all of the remaining ingredients and set aside. Place the sea bass fillets into a dish and add all of the ingredients except the olive oil and allow the sea bass to marinate for approximately 2 hours. Using a saute pan, heat the olive oil and sear the sea bass in the hot pan until golden on both sides. To serve, place on plate and top with the cranberry compote. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4845,"Burrer's Peach Cobbler 1/4 pound melted butter 4 to 5 cups tree-ripened peaches, sliced 1 1/2 cups sugar Pinch cinnamon Pinch nutmeg 1 cup flour 2 teaspoon baking powder 1/4 teaspoon salt 1 cup milk Instructions: Preheat oven to 350 degrees. Butter and flour a 9 by 13-inch glass casserole dish. Pour melted butter into the dish. In a saucepan, slowly cook the peaches with 1/2 cup sugar until soft. Add cinnamon and nutmeg to taste. Combine flour with remaining sugar, baking powder, and salt. Whisk in milk and pour mixture into pan over butter. Gently pour cooked peaches evenly over batter. Cook for 45 minutes or until golden brown. ","[Chardonnay, Riesling, Moscato, Zinfandel]" 4846,"Manhattan 6 ice cubes 1/4 cup sweet vermouth 1 cup bourbon whiskey Cocktail cherries, to decorate Instructions: Put the ice cubes in a cocktail shaker. Pour the vermouth and whiskey over the ice. Shake and then strain into cocktail glasses. Add a cherry, if desired, and serve. ","[Whiskey, Bourbon]" 4847,"Kids Can Bake: Raspberry and Cream Cheese Brownie Bites Cooking spray 1 stick (8 tablespoons) unsalted butter 4 ounces unsweetened chocolate, broken into chunks 1 1/4 cups granulated sugar 1 teaspoon pure vanilla extract 1/4 teaspoon fine salt 2 large eggs 1/2 cup all-purpose flour 1/2 cup whipped plain cream cheese 1/4 cup confectioners' sugar 2 tablespoons heavy cream 1/8 teaspoon pure vanilla extract Pinch fine salt 1/4 cup raspberry preserves Instructions: For the brownies: Preheat the oven to 350 degrees F. Line a 24-cup mini muffin tin with paper liners, and coat with cooking spray. Microwave the butter and chocolate in a microwave-safe bowl on high in 30-second increments, checking in between, until all the butter is melted and the chocolate is almost all melted, about 2 minutes. Whisk until smooth. Whisk in the granulated sugar, vanilla and salt to combine. Stir in the eggs, 1 at a time, with a wooden spoon. Add the flour, and beat until the batter is shiny, about 1 minute. Divide the batter evenly among the prepared muffin cups. Bake until the top is no longer glossy, about 17 minutes (a toothpick inserted in the center of a muffin will not come out clean). For the topping: Meanwhile, whisk together the cream cheese, confectioners' sugar, cream, vanilla and salt in a bowl; refrigerate until the brownies are ready to top. To assemble: Let the brownies cool for 5 minutes in the pan. Make an indentation in the center of each with the back of a teaspoon. Let them cool for 20 minutes more, then transfer them to a cooling rack. Fill each indentation with 1 teaspoon of the topping. Warm the preserves in the microwave on high until warm and pourable, about 30 seconds. Let sit for 2 minutes, then stir until smooth. Top each filled brownie with 1 teaspoon of the preserves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 4848,"Calico Beans 6 slices bacon (about 6 ounces), cut crosswise into 1/4-inch pieces 1 medium yellow onion, diced 1 pound ground beef, 80/20 One 15-ounce can kidney beans, rinsed and drained One 15-ounce can navy beans, rinsed and drained One 11-ounce can pork and beans 1/2 cup ketchup 1/4 cup packed light brown sugar 1 tablespoon dry mustard 1 tablespoon apple cider vinegar 1/2 teaspoon kosher salt Instructions: Position an oven rack in the middle of the oven and preheat to 325 degrees F. Put the bacon in a large skillet and cook over medium heat, stirring occasionally, until crispy, 8 to 10 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate. Pour off all but 1 tablespoon of the bacon fat from the skillet. Add the onion and ground beef and cook, breaking up the beef, until the onion is softened and the beef is crumbled and fully cooked, about 5 minutes. If necessary, drain any excess moisture released from the meat. Add the cooked bacon, kidney beans, navy beans, pork and beans, ketchup, brown sugar, dry mustard, vinegar and salt. Stir together and then transfer to a 9-by-13-inch baking dish. Bake until bubbling and caramelized on top, 35 to 40 minutes. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 4849,"Spicy Mocha 4 1/2 cups whole milk 4 small dried red chilies (such as chilies de arbol) 3 cinnamon sticks, broken in half 3 cups espresso 1 1/2 cups sugar 1 1/4 cups unsweetened cocoa powder 1/2 cup powdered sugar 1 cup whipping cream Instructions: Combine the milk, chilies, and cinnamon sticks in a heavy large saucepan. Bring to a simmer over high heat. Remove from the heat. Cover and steep for 15 minutes. Whisk in the espresso, sugar, and 1 cup of cocoa powder. Bring the hot chocolate to a simmer, whisking often. Discard the chilies and cinnamon sticks. Meanwhile, whisk the powdered sugar and remaining 1/4 cup cocoa powder in a large bowl to blend. Add the cream and whisk until the mixture is thick. Ladle the hot chocolate into 8 mugs. Spoon the chocolate whipped cream atop and serve immediately. ","[Malbec, Zinfandel, Petite Sirah, Syrah]" 4850,"Easy Ginger Beer 1 cup peeled and chopped fresh ginger (about 6 ounces) 1 cup turbinado sugar 4 allspice berries 2 cloves 1 tablespoon chopped crystallized ginger 1 liter seltzer 2 tablespoons fresh lime juice, optional Instructions: Combine the ginger, sugar, allspice, cloves spices, and crystallized ginger, and 2 cups of water in a medium saucepan. Bring to a boil. Remove from the heat, cover and let steep for 45 minutes. Prepare a large bowl set over an ice bath. Strain the ginger syrup into the bowl, pressing out all the liquid from the ginger. Cool to room temperature. Just before serving, stir together the ginger syrup and seltzer in a pitcher. Add the lime juice if desired. Serve over ice. ","[Riesling, Gewrztraminer, Chenin Blanc, Moscato]" 4851,"Tex-Mex Lazy Tomato Rice 2 cups long-grain white rice One 1-ounce package taco seasoning
Kosher salt
One 15.5-ounce can black beans, drained
8 ounces ground beef, cooked and crumbled
1 red bell pepper, diced
1 green bell pepper, diced
1 cup frozen corn, thawed
1 whole tomato, cored
1 lime, halved
1 cup grated Cheddar (4 ounces), for serving, optional
Sour cream, for serving, optional
1 avocado, diced, for serving, optional Instructions: Rinse the rice in a colander until the water runs clear. Put the rice in a 5- to 10-cup rice cooker. Fill with water according to the manufacturer\u2019s instructions. Stir in the taco seasoning and 1 teaspoon salt. Add the beans in a small pile. Directly next to the beans, add the ground beef in a pile, then the red pepper, green pepper and corn, so each ingredient has its own section of the circle. Turn the tomato core-side down and make a deep X with a sharp knife across the bottom. Place the tomato in the center of the rice cooker with the X facing up. Close the rice cooker and follow the manufacturer\u2019s directions to set to regular white rice. When the cook cycle is complete, carefully open the rice cooker and stir together the ingredients. Squeeze in the lime juice and mix. Taste and adjust the seasoning with more salt if necessary. Sprinkle with the Cheddar, if desired. Serve with sour cream and avocado if using.
","[Chardonnay, Sauvignon Blanc, Tempranillo, Garnacha]

" 4852,"Pepperoni Pizzagna 3 tablespoons extra-virgin olive oil, plus more for the pan 4 large button mushrooms, sliced Kosher salt and freshly ground pepper 8 ounces sweet Italian sausage, casings removed 1 small red onion, finely chopped 1 small green bell pepper, finely chopped 1 24-ounce jar marinara sauce 1/2 cup roughly chopped deli-sliced ham (about 2 ounces) 1/4 cup pitted black olives, sliced 1 cup sliced pepperoni (about 3 ounces) 16 lasagna noodles 3 cups shredded part-skim mozzarella cheese (about 12 ounces) 1 8-ounce container whole-milk ricotta cheese 1/2 cup grated parmesan cheese (about 1 ounce) 2 large eggs, lightly beaten Instructions: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring, until lightly browned, about 5 minutes. Transfer to a plate using a slotted spoon. Add the sausage to the pot and cook, breaking up the meat, until no longer pink, about 3 minutes. Add the onion and bell pepper, season with salt and pepper and cook, scraping up the browned bits, until the vegetables soften, about 4 minutes. Add the marinara sauce, bring to a simmer and cook 5 minutes. Remove from the heat and stir in the cooked mushrooms, ham, olives and about 3/4 cup pepperoni; season with salt and pepper. Let cool slightly. Meanwhile, preheat the oven to 375 degrees F. Brush an 8-inch round springform pan with olive oil and line with foil, leaving an overhang. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs; drain and toss with the remaining 1 tablespoon olive oil. Combine 2 cups mozzarella, the ricotta, parmesan and eggs in a bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Wrap some lasagna noodles around the inside of the pan, overlapping slightly and trimming as needed. Cover the bottom of the pan with more noodles, overlapping slightly and letting them extend up the side of the pan. Spread 2 cups sauce in the pan and top with half of the ricotta mixture; cover with a layer of noodles. Repeat with 2 more cups sauce, the remaining ricotta mixture and another layer of noodles, letting them extend up the side of the pan (you might not use all the noodles). Top with the remaining sauce, 1 cup mozzarella and 1/4 cup pepperoni. Bake until browned and bubbling, about 1 hour (tent with foil if the top is browning too quickly). Let stand 30 minutes to 1 hour, then lift out of the pan using the foil. Remove the foil and slice. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 4853,"Pringle-Coated Sea Bass on Day-Old Wonder Bread Tuscan Salad 1 can low fat Pringles 3/4 cup grated Parmesan cheese 2 tablespoons all-purpose flour 1 pinch chili powder 2 tablespoons canola oil 4 (8-ounce) fillets of sea bass Tuscan Salad, recipe follows 3 cups wonder bread, ripped into bits 1/2 cup chopped tomato 1 tablespoon sliced basil 1/4 cup minced white onion 1/2 tablespoon minced fresh garlic 1 to 2 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice Kosher salt to taste Instructions: Preheat oven to 400 degrees. In a food processor place the Pringles, Parmesan cheese, flour, chili powder. Pulse until you have a fine grind. Coat the sea bass well with the Pringle mixture, set aside. In a medium-sized saute pan over medium high heat, heat the canola oil until hot. Add the bass and saute on each side until golden brown, about 2 to 3 minutes each side. Remove bass from the saute pan into a baking pan and place in the oven for 4 minutes.; Preheat the oven to 350 degrees. Toast the ripped up wonder bread until dry and golden in color. Toss all ingredients in a bowl. To assemble the dish, place the fish on top off the salad and add a sprig of parsley.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 4854,"Roasted Sweet Potato Soup with Ham Hocks 2 pounds sweet potatoes 2 cups chicken stock
1 to 2 smoked ham hocks (about 1 pound total) 8 tablespoons (1 stick) unsalted butter, cut into pieces
2 tablespoons dark brown sugar, or more as needed
1/2 teaspoon ground cinnamon
1 orange, zested and juiced, or more as needed
One 15.5-ounce can unsweetened coconut milk
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 400 degrees F. Arrange the sweet potatoes in a single layer on a baking sheet. Place in the center of the oven and bake until fully cooked, 1 to 1 1/2 hours. To check for doneness, pierce one with the tip of a small knife; it should slide in and out easily. Set the potatoes aside until cool enough to handle. Meanwhile, place the chicken stock, ham hock and 1 cup water in a medium pot and bring to a boil. Reduce the heat to medium-low and simmer, adding more water if the liquid runs low, until the tough skin of the ham hock softens, 30 to 45 minutes. Remove the ham hock and transfer to a flat surface. Peel away or use a knife to cut off the tough skin. Discard the skin and cut the meat beneath it into smaller pieces. Put the meat back into the stock and simmer gently over low heat so the meat flakes and flavors the liquid. You want to end up with 1 to 1 1/2 cups meaty, flavorful liquid. Keep warm. In a small saucepan, melt the butter over medium heat until it turns a light brown color, 2 to 3 minutes. Remove from the heat and immediately stir in the brown sugar, cinnamon, orange zest and juice and stir to combine. Set aside. Peel the sweet potatoes and break the flesh into chunks; put the chunks into a large pot. Add the coconut milk and 1 cup water and simmer over medium heat, 5 to 8 minutes. Puree the soup with an immersion blender or in small batches in a blender. Return the soup to the pot and stir in the brown butter and ham and liquid. Taste for seasoning. If the soup needs more flavor, add salt, pepper, a pinch of brown sugar or more orange zest. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 4855,"Swordfish Provencal 3 tablespoons good olive oil, plus extra for grilling 1 cup chopped yellow onion (1 onion) 1 cup chopped fennel (1 bulb) 1 red bell pepper, julienned 1/2-inch thick 1 yellow bell pepper, julienned 1/2-inch thick 1 teaspoon minced garlic 28 ounces canned plum tomatoes, preferably San Marzano 2 tablespoons chicken stock 2 tablespoons good dry white wine 2 anchovies, minced Kosher salt and freshly ground black pepper 1/2 cup chopped fresh basil leaves 2 tablespoons capers, drained 1 tablespoon unsalted butter 4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds) Fresh basil leaves, julienned, for garnish Instructions: For the sauce, heat the olive oil in a large (12-inch) saute pan. Add the onions, fennel, bell peppers, and garlic and cook over medium-low heat for 10 minutes, stirring occasionally, until the vegetables are soft. Put the tomatoes with their juices in a food processor fitted with the steel blade and pulse several times, until very large diced. Add the tomatoes to the sauce, then the chicken stock, white wine, anchovies, 1 teaspoon salt, and 1 teaspoon pepper. Simmer over low heat for 25 to 30 minutes, stirring occasionally, until thickened. Add the chopped basil, capers, and butter and cook for 1 minute. Meanwhile, prepare a grill with hot coals. Brush the swordfish with olive oil and sprinkle with salt and pepper. Grill over high heat for 5 minutes on each side until the center is no longer raw. Don?t overcook! Place a puddle of sauce on a serving plate, arrange the swordfish on top, and garnish with extra basil. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 4856,"Now You Sea Salt, Now You Don't Chocolate Sauce 2 cups heavy cream 2 cups sugar 1/2 cup agave 1 cup unsweetened cocoa powder 2 ounces bittersweet chocolate, finely chopped Pinch chili powder 1/2 teaspoon fleur de sel or other flaky sea salt Instructions: Warm the heavy cream in a saucepan over medium-low heat. Stir in the sugar and agave and simmer until the sugar is dissolved. Whisk in the cocoa powder, chocolate, and chili powder and stir until the chocolate is melted and the mixture is smooth. Remove the chocolate sauce from the heat and stir in the salt. Pour into a serving bowl or storage container. Serve warm drizzled over cake, ice cream or donuts. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 4857,"Round 2 Recipe - Rice Cakes with Creamy Cilantro Sauce 2 cups rice mixture, chilled, reserved from Cuban Chicken and Rice 1 cup breadcrumbs 1 egg Kosher salt and freshly ground black pepper 1/4 cup canola oil, for frying 1/2 cup fresh cilantro leaves 1 tablespoon red wine vinegar 1/2 teaspoon chopped garlic 2 tablespoons sour cream Kosher salt and freshly ground black pepper Instructions: For the rice cakes: In a bowl, combine the rice, breadcrumbs, egg, and season with salt and pepper. Mix together until well until incorporated. Take 1/4 cup of the rice mixture and form into 1/2-inch thick patty. Set aside while you form the other 3 patties. In a nonstick skillet over medium heat, add the oil. When it is hot, fry the rice cakes in batches until they are golden brown and crispy, 3 to 4 minutes per side. Drain on a brown paper bag. For the creamy cilantro sauce: In the bowl of a food processor, add the cilantro, vinegar, garlic, and sour cream and process to combine. Taste and adjust the seasoning with salt and pepper. Serve the rice cakes with a dollop of the Creamy Cilantro Sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 4858,"Tandoori Turkey Cutlets with Lentils 1/2 cup 2% plain Greek yogurt 3 tablespoons extra-virgin olive oil 2 tablespoons tandoori paste 4 turkey cutlets (about 1 1/2 pounds) 1 1-inch piece fresh ginger, peeled and sliced 3 cloves garlic, crushed 2 tablespoons tomato paste 1 to 2 teaspoons garam masala 2 15-ounce cans low-sodium brown lentils, drained and rinsed Kosher salt 1 5-ounce package baby kale (about 4 cups) 1 cup fresh cilantro Instructions: Mix 1/4 cup yogurt, 1 tablespoon olive oil and the tandoori paste in a large resealable plastic bag. Add the turkey and shake to coat. Set aside to marinate, 20 minutes. Meanwhile, pulse the ginger and garlic in a mini food processor to make a paste. Heat a large saucepan over medium heat. Add 1 tablespoon olive oil, then the ginger paste. Cook until the paste sizzles, 1 minute. Add the tomato paste and garam masala and stir until sizzling, 1 minute. Stir in the lentils. Add 1 cup water and season with 1/2 teaspoon salt. Bring to a simmer and cook until thickened, about 7 minutes. Stir in the kale and 3/4 cup cilantro; cook until the kale wilts, about 2 minutes. Keep warm over low heat. Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. Remove the turkey from the marinade, letting the excess drip off, and add to the skillet. Cook, turning once, until just cooked through, 4 to 5 minutes. Serve over the lentils and top with the remaining 1/4 cup each yogurt and cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 4859,"Roasted Chicken Breast with Marmalade 5 airline chicken breasts, skin on Kosher salt Freshly ground black pepper 2 to 3 tablespoons canola oil 12 to 16 ounces Orange Marmalade, recipe follows Wilted romaine, recipe follows 5 oranges or tangerines, washed and dried 1/2 cup honey Kosher salt Freshly ground black pepper 1 lemon, juiced 1 vanilla bean, split and scraped, or 2 teaspoons vanilla extract 3 tablespoons butter 5 cloves garlic, peeled and minced 5 heads romaine, washed and dried, leaves picked Kosher salt Freshly ground black pepper 1 lemon, halved Instructions: Preheat the oven to 450 degrees F. Season the chicken breasts with salt and pepper, to taste. In a large saute pan over high heat, add the oil. Once heated, place the chicken into the pan. Cover the chicken with aluminum foil and place another heavy pan on top. Cook the chicken until the skin is golden brown, about 5 to 8 minutes, and then flip and cook until cooked through, about 5 to 8 more minutes. Serve with the marmalade and wilted romaine. Place the oranges on a flat surface and slice a few thin rounds from both ends. Avoid the center part because that's where a large concentration of the pits are. Measure the honey directly into a medium skillet over low heat until it melts. Add the oranges rounds and bring the mix to a boil. Add a sprinkle of salt and pepper, to taste. Add the juice of the lemon and the vanilla. Stir to blend. Cook for an additional 2 minutes and then transfer to a bowl to cool. In a large skillet, heat the butter and add the garlic over medium heat. Cook until fragrant and add the romaine. Season with salt and pepper, to taste. Use a wooden spoon and stir to blend for an additional minute. Remove from the heat and drain any liquid remaining. Add a few squirts of lemon juice and serve with chicken. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 4860,"Pepper Crusted Lamb Loin, Baby Arugula, Roasted Pine Nut Polenta and White Truffle Tomato Demi 1 pound boneless lamb loin, trimmed and cleaned 2 tablespoons olive oil 1 sprig rosemary, chopped 10 cloves garlic, peeled Salt and fresh ground French-style peppercorns 3 cups baby arugula 1 tablespoon olive oil Polenta, recipe follows 1 shallot, diced 1 teaspoon olive oil 4 cups tomato juice 4 cups lamb stock, recipe follows 3 tablespoons white truffle oil 3 pounds lamb trimmings (bones, skin, fat, meat, etc.) 4 quarts water 1 onion, halved 1 carrot, peeled and halved 2 celery stalks, including leaves, cut into sections 3 fresh thyme sprigs, or 1 teaspoon dried thyme 3 fresh parsley sprigs 6 black peppercorns 1 cup pine nuts 6 cups plus 1 teaspoon milk 1/2 pound polenta Salt and pepper Instructions: Preheat oven to 450 degrees F. Marinate lamb for several hours in the olive oil, rosemary and garlic. Heat an ovenproof saute pan over medium high heat until hot. Add 1 tablespoon of the olive oil from the marinade. Sear the meat on all sides. Cook until just shy of medium rare with an internal temperature of 107 degrees F. To make the sauce, add shallots to a small pot over medium heat with the white truffle oil. Stir until shallots begin to brown. Add tomato juice and reduce by half. Add lamb stock and reduce by 1/2. Lamb stock: Preheat oven to 450 degrees F. Put trimmings and meat in a shallow roasting pan and roast for 30 minutes, or until browned. Bring water to a boil over high heat. Add the trimmings and meat to the water and reduce heat to medium. When the water comes back to a boil, skim frequently until the scum stops rising, then add the remaining ingredients and simmer, uncovered for at least 6 hours. Add additional water if the stock falls below the level of the ingredients. Strain and discard the solids. Let the stock cool to room temperature then refrigerate. Remove and discard the congealed fat layer from the top. Store in the refrigerator for up to 3 days. To keep longer, bring to a boil every 3 days. Polenta: Place the pine nuts on a sheet pan and roast in a 350 degree oven until brown. Remove from pan and roughly chop in a food processor and set aside. Bring the milk to a boil in a small pot. Add the polenta to the milk stirring constantly. Add the pine nuts and season with salt ands pepper. Pour polenta into a 2-inch half pan and cool. When cool use a 3-inch circular cutter to portion the polenta. ","[Chardonnay, Pinot Grigio, Barolo, Tempranillo]

" 4861,"Chicken Salad Sandwiches 2 cups chopped rotisserie chicken, skin removed 1/2 cup diced celery 1/3 cup diced carrot 1/3 cup diced red onion 1/2 cup mayonnaise with olive oil 2 tablespoons yellow mustard 1 teaspoon celery salt 1 teaspoon granulated garlic Pinch of paprika Freshly ground pepper 6 whole-wheat sourdough rolls, split and toasted Lettuce and tomato, for topping Instructions: Combine the chicken, celery, carrot, red onion, mayonnaise, mustard, celery salt, granulated garlic, paprika and 1 teaspoon pepper in a bowl. Mix until combined. Serve the chicken salad on the toasted rolls with lettuce and tomato. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 4862,"Grilled Quail with Pomegranate Molasses and Horseradish Glaze with Spicy Walnuts and Tangerine Vinaigrette Glaze 1/4 cup pomegranate molasses 1 heaping tablespoon prepared horseradish, drained 1 tablespoon Dijon mustard Salt and pepper Quail 8 quail, deboned Salt and pepper Glaze Spicy Glazed Walnuts 1 cup sugar 1/4 cup water Pinch of cayenne 1/2 cup toasted walnuts Instructions: Combine all ingredients in a small bowl.; Preheat grill pan. Season quail with salt and pepper to taste. Grill skin side down for 2-3 minutes until golden, turn over and brush with the glaze. Grill for 3-4 minutes longer, remove and brush with more glaze.; Place sugar, water and cayenne in a small saucepan and cook over high heat until medium colored caramel. Add walnuts and toss to coat. Remove with a slotted spoon to a parchment lined baking sheet. Tangerine Vinaigrette 2 cups tangerine juice 1 cup orange juice 3 tablespoons red wine vinegar 2 tablespoons coarsely chopped red onion 2 cloves garlic, coarsely chopped 1 tablespoon ancho cl powder 1 tablespoon honey 1 teaspoon chipotle puree 3/4 cup olive oil Salt and freshly ground pepper Place tangerine juice and orange juice in a small saucepan and cook until reduced to 1/4 cup. Place syrup, red wine vinegar, onion, garlic, cl powder, honey and chipotle in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste. Tangerine-Pomegranate Relish 2 tangerines, segmented 1/4 cup pomegranate seeds 1 jalapeno, finely diced 1/4 cup finely chopped red onion 2 tablespoons freshly squeezed lime juice 1 tablespoon olive oil Salt and freshly ground pepper Combine all ingredients in a small bowl and season with salt and pepper to taste. Assembly: Arugula Tangerine Vinaigrette Quail Relish Walnuts Place arugula in a large bowl and drizzle with some of the Tangerine Vinaigrette. Divide among 4 plates. Place 2 of the quail on top of arugula. Place a heaping tablespoon of the relish on top of the quail and around the plate. Sprinkle with the walnuts. ","[Pinot Noir, Grenache, Tempranillo, Barbera]

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 Ingredients: 1 (1 lb) round of brie cheese 1/4 cup fig jam 1/4 cup pros" 4863,"Pork Butt 1 family-size pork butt 2 tablespoons salt 2 tablespoons granulated garlic or garlic powder 1 tablespoon freshly ground black pepper MOGridder's Dry Rub Barbecue Seasoning, recipe follows MOGridder's Barbecue Sauce, for serving, recipe follows 2 1/2 tablespoons paprika 2 tablespoons kosher salt 2 tablespoons granulated sugar 1 tablespoon chili powder 1 tablespoon onion powder 1 tablespoon freshly ground pepper 1 tablespoon raw or granulated brown sugar 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 cup granulated sugar 2 to 3 teaspoons freshly ground black pepper 2 teaspoons kosher salt 1 teaspoon granulated garlic or garlic powder 1 teaspoon ground oregano 1/2 teaspoon dried thyme 1/2 cup white vinegar 1 cup ketchup 1 cup molasses 3/4 cup prepared mustard 1 teaspoon cayenne pepper, optional Instructions: Season the pork butt in this order: salt, granulated garlic, black pepper and MOGridder's Dry Rub Barbecue Seasoning. Smoke the pork in a smoker at 220 degrees F until fork tender, about 10 1/2 hours. Remove from the smoker and chop the meat. Serve with MOGridder's Barbecue Sauce. This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. 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. Mix together the paprika, salt, granulated sugar, chili powder, onion powder, ground pepper, raw sugar, oregano and thyme in a small bowl. Store in a glass jar with an airtight seal.; Combine the sugar, black pepper, salt, granulated garlic, oregano and thyme in a medium, nonreactive saucepan over medium heat. Stir in enough vinegar to make a loose paste. In a bowl, combine the ketchup, molasses, mustard and cayenne. Incorporate into the paste. Bring to a boil, stirring constantly. Reduce the heat and simmer until thick, about 20 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 4864,"Butter and Parm Squished Potatoes About 2 pounds baby Yukon gold potatoes 2 to 2 1/2 cups chicken stock 2 tablespoons extra-virgin olive oil Freshly ground black pepper 2 tablespoons butter 1/2 to 2/3 cup shredded Parmigiano-Reggiano, 2 handfuls Instructions: Put the potatoes in a medium pot in a single layer. Pour in enough stock to come 1/4-inch up the sides of potatoes, and add the extra-virgin olive oil. Cover, bring to a boil, reduce heat to simmer and steam for 10 minutes. Remove the lid, raise the heat and reduce the stock. When the stock evaporates, squish potatoes to flatten them a bit with a masher. Crisp the potatoes a few minutes on each side, then season with black pepper. Stir in the butter and cheese and toss. Transfer to a serving dish and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 4865,"\Santa Maria Style BBQ\ Oakwood Grilled Tri-tip 2 (3-pound) tri-tip roasts Basting Sauce, recipe follows Seasoning Salt Mixture, recipe follows 2 teaspoons freshly ground black pepper 2 teaspoons white pepper 2 teaspoons cayenne pepper 1 teaspoon onion powder 4 tablespoons granulated garlic 6 tablespoons salt 1/2 cup red wine vinegar 1/2 cup garlic-infused vegetable oil Instructions: Heat a grill to low. Coat both sides of the tri-tips with half of the seasoning mixture, rubbing it in as you would a dry rub. Let rest for 30 minutes at room temperature. Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Be careful of flare-ups, as the dripping fat will fuel the fire. Turn the tri-tips before the heat pushes juices out the top, and continue to turn using this timing method throughout the cooking process. After turning, baste with sauce and season lightly, 4 times per side. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain. Mix together all ingredients in a small bowl. Whisk together vinegar and oil in a small bowl. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 4866,"Taleggio Fondue 1 clove garlic 1 whole clove
1 bay leaf
1 cup chicken stock
1 1/2 cups white wine 2 tablespoons cornstarch
2 teaspoons all-purpose flour
1 pound Taleggio cheese with rind, diced
3/4 pound white Cheddar, grated
3/4 pound Gruyere, grated
2 teaspoons vodka
Dipper suggestions: baguette cut into bite-size pieces, cauliflower florets, grilled chicken cut into bite-size pieces, cherry tomatoes Instructions: Rub the bottom and sides of a medium heavy pot with the garlic. To the pot, add the garlic, clove, bay leaf, stock and 1 cup wine. Bring to a simmer over medium heat. In a small bowl, whisk together the cornstarch, flour and remaining 1/2 cup wine. Whisk the slurry into the pot and simmer until slightly thickened, about 2 minutes. Reduce the heat to low and add the cheeses, working in 4 batches, making sure each batch is incorporated before moving onto the next. Whisk in the vodka. Remove the bay leaf. Transfer to a fondue pot and serve with the baguette pieces, cauliflower florets, chicken and cherry tomatoes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4867,"Creamy Mashed Potatoes 4 1/2 to 5 pounds Idaho potatoes, peeled and cut into 1-inch chunks Kosher salt 1 to 1 1/4 cups whole milk Freshly ground white pepper 8 tablespoons (1 stick) unsalted butter, cut into slices 1 cup sour cream 1 cup heavy cream 3/4 cup finely grated Parmesan Instructions: Cook the potatoes: In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce the heat so it simmers. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 20 to 25 minutes. Drain the potatoes in a colander and, while still hot, put them through a food mill. Mash the potatoes: Return the empty pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt and pepper and gently mix in the butter and sour cream. Do not over mix \u2013 over mixing makes gummy potatoes. Taste for seasoning. Remove from the heat. Finish the potatoes: When ready to serve, use a whisk (or an electric mixer fitted with the whisk attachment) to whip the heavy cream in a medium bowl until fairly firm. With a rubber spatula, gently fold the whipped cream and the Parmesan into the mashed potatoes. Taste for seasoning. Serve immediately. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 4868,"Mussels Florentine 3 dozen mussels 1/4 cup minced shallots (2 to 3 shallots) 1 1/4 cups dry white 1/4 cup freshly squeezed lemon juice 1 cup (2 sticks) unsalted butter, cut into tablespoon size pieces 1 bunch fresh spinach Thin strips of red pepper for garnish Instructions: In a large, heavy saucepan, bring 1 cup water to a boil. Wash mussel shells and add to boiling water. Cover and cook until mussels open. Discard any mussels that have not opened. Drain the mussels and let cool enough to handle. Pull them out of the shells and snip off the beard with a pair of scissors. Set mussels aside and keep warm. Discard half of the shells and reserve the others. Clean the spinach, trim off any large stems and plunge into a fresh pot of boiling water 3 to 4 minutes. Drain well. When cool enough to handle, chop spinach coarsely. Keep warm. In a small skillet, combine shallots, wine and lemon juice. Reduce over low heat until liquid is nearly gone (watch carefully as the reduction will scorch easily at this point). Remove pan from heat and add one or two pieces of butter. Stir steadily with a whisk until the butter is no longer in a solid form, yet not liquid either. It should resemble the consistency of a thin mayonnaise. Incorporate the rest of the butter, one or two pieces at a time, returning the pan to a low heat as necessary, retaining the same consistency. If butter separates, the heat is too high; remove it from the heat and whisk rapidly to re-emulsify. Set sauce aside and cover to keep warm. To serve, place about 1 teaspoon of the warm spinach in each reserved half -shell and top with mussel. Pour 2 teaspoons warm sauce over each. If desired, garnish with slivers of red pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 4869,"Horchata 1 cup basmati rice 2 cups blanched almonds 2 cinnamon sticks 1 vanilla bean, split and seeds scraped 1/8 teaspoon ground cinnamon 3/4 cup sugar Instructions: Combine the ground rice, blanched almonds, cinnamon and vanilla bean and seeds with 3 1/2 cups water and let sit overnight, covered, in the refrigerator. The next day, strain the horchata using a strainer and cheesecloth. Press the solids against the cheesecloth-lined strainer to get out all of the liquid and serve over ice. (You could also blend the horchata, strain and serve over ice.) ","[Rioja, Tempranillo, Garnacha]" 4870,"Champagne Cosmo 1-ounce Belvedere vodka 1 dash Grand Marnier 1 1/2 ounces cranberry juice 1/2-ounce fresh lime juice 1 twist orange 1-ounce Palais sparkling Brut Champagne Instructions: Shake vodka, Grand Marnier, cranberry juice and lime juice over ice. Strain into a chilled Champagne flute. Top with Champagne. Garnish with an orange slice. ",[Champagne] 4871,"Lemon and Mint Roasted Lamb 3 pounds boneless leg of lamb, rinsed and patted dry 12-ounce bottle lemon pepper dressing 2 tablespoons minced garlic 1 tablespoon paprika 1/2 cup mint leaves, chopped 1 onion, thinly sliced Saffron Couscous with Goat Cheese, recipe follows 2 cups low sodium chicken broth 1 pinch saffron threads 1/2 teaspoon salt 1 (10-ounce) box instant couscous 1/2 cup slivered almonds, toasted 1/3 cup dried apricots, chopped 1/3 cup raisins 4 ounces goat cheese, crumbled 1/2 cup nicoise olives, pitted 1/4 cup finely chopped parsley leaves Instructions: In large zip-top bag, add lamb, lemon pepper marinade, minced garlic, paprika, and mint. Squeeze out air and let marinade at room temperature for 30 minutes. Preheat oven to 450 degrees F. Place sliced onions in bottom of roasting pan. Remove lamb from bag and place on top of onions. Pour marinade mixture over lamb. Place in preheated oven and immediately reduce heat to 375 degrees F. Roast for approximately 30 minutes per pound or until a meat thermometer inserted into the thickest part of the meat registers 165 degrees F. Remove from oven and tent with aluminum foil and let rest for 10 minutes before carving. Serve with Saffron Couscous. In a medium saucepan, bring broth, saffron, and salt to a boil. Remove from heat and stir in couscous. Cover and set aside for 5 minutes. Transfer cooked couscous to a medium bowl and fluff with a fork. Add remaining ingredients and toss to combine. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 4872,"Pickling Liquid 3 cups distilled white vinegar 1 cup water 2 1/2 cups sugar 1/4 cup salt 1 1/2 teaspoons whole allspice 1 (3-inch) cinnamon stick 1 1/2 teaspoons celery seeds 1 1/2 teaspoons mustard seeds 1 1/2 teaspoons whole black peppercorns Instructions: Place all of the ingredients in a nonreactive saucepan, over high heat. Bring the mixture to a boil, reduce heat to medium and simmer for 30 minutes. Remove from the heat and cool completely. Strain the liquid and store in an airtight container. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 4873,"Homemade Chicken Pot Pie 1 pound skinless, boneless chicken breast halves - cubed 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon celery seed 1 3/4 cups chicken broth 2/3 cup milk 2 (9 inch) unbaked pie crusts Instructions:

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 4874,"Sunset Sangria 3 tablespoons sugar 3 tablespoons (3 splashes) spiced dark rum 3 tablespoons orange liqueur 1 navel orange, sliced 1 lemon, sliced 2 ripe peaches, cut into wedges 3 ripe plums, cut into wedges 2 cinnamon sticks 1 bottle Rioja Sparkling soda water, for topping off glasses of sangria at table Instructions: Combine sugar, rum, orange liqueur, fruits, and cinnamon sticks in a large pitcher. Cover with 1 bottle of wine and chill sangria several hours. To serve, spoon fruits into glasses or goblets and pour over spiced wine. Top glasses of sangria off with a splash of soda water ","[Rioja, Tempranillo, Garnacha, Cava]" 4875,"Crepes with Mascarpone and Cherries 1 pint mascarpone, at room temperature 3/4 cup tiny chocolate chips or finely chopped chocolate 1 1/4 cups sugar Pinch ground cinnamon 1 pound cherries, pitted and halved 1 Meyer lemon, zested and juiced Splash water 1/2 recipe Basic Crepes, recipe follows 1 cup all-purpose flour Pinch kosher salt 2 eggs 1/2 cup milk 1/2 cup club soda 3 tablespoons melted butter, plus 3 tablespoons for cooking the crepes Instructions: In a small bowl combine the mascarpone, chocolate chips, 1/2 cup sugar and a pinch of cinnamon. Set aside. If making more than 2 hours ahead reserve in the refrigerator but let come to room temperature before serving. In a small saucepan over medium heat, combine the cherries, remaining 3/4 cup sugar, lemon zest and juice and a splash of water. Cook until the cherries have let off their juice and the flavor has concentrated, about 10 to 12 minutes. When done the cherries should be very sweet and the juice should be syrupy.
To assemble:
Schmear some of the mascarpone/chocolate mixture, about 1/4-inch thick, onto the lower half of a crepe. Fold the top half over the bottom to create a perfect half circle and press to secure. Fold the crepe in half again, to create a loose triangle. Repeat this process with remaining 7 crepes. To serve, arrange 2 triangles on each serving plate and spoon the stewed cherries over the tops.
Batter: In a mixing bowl, add the flour and salt and make a well in the center. Add the eggs, milk, club soda and 3 tablespoons of melted butter into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using.
Crepes:
Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. The butter should coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will).
Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom. This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on.
When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4876,"Peanut Butter Filled Chocolate Cupcake 10 ounces cream cheese, at room temperature 6 ounces peanut butter
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups cake flour 1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups granulated sugar 1/2 cup vegetable oil
1 teaspoon vanilla extract
3 eggs, separated
1 1/3 cups whole milk
4 cups (1 quart) heavy cream 1/2 cup confectioners' sugar
1 teaspoon vanilla extract
Instructions: Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes). For the peanut butter filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese and peanut butter until smooth and fluffy. Beat in the granulated sugar. Beat in the vanilla and eggs, scrape down the sides of the bowl and continue to mix until smooth. Set aside. For the chocolate cupcake batter: In a medium-sized mixing bowl, sift together the cake flour, cocoa powder, baking soda and salt.
In the bowl of a stand mixer with a paddle attachment, cream 1 cup of the granulated sugar with the oil. Slowly add the vanilla extract and egg yolks to the creamed sugar while mixing, and beat until incorporated.
In a large mixing bowl using an electric mixer with a whisk attachment, whip the egg whites and remaining 1/4 cup granulated sugar until firm peaks form. Do not over-whip.
Turn the stand mixer on the lowest speed. Add the dry ingredients and milk, alternating between the two and scraping down the sides after each addition. Mix on medium for 1 minute. Using a rubber spatula, gently fold the whipped egg whites into the chocolate batter in three parts.
Scoop one scoop of the chocolate cupcake batter into each cupcake liner. Top with one scoop of the peanut butter filling. The liners will be about two-thirds full. Bake until the cupcakes are nicely domed and the chocolate bounces back from gentle pressure, about 22 minutes; the peanut butter filling will not be firm. Remove from the pans and cool. For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the cream, confectioners' sugar and vanilla on medium speed until stiff peaks form. Be careful not to over-whip the cream. Ice the cooled cupcakes with the frosting using a pastry bag fitted with the desired tip. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4877,"Curried Chervil Eggs 6 hard boiled eggs, cooled and peeled 1 teaspoon butter 2 teaspoons curry powder 1 teaspoon finely minced chives 2 teaspoons finely minced chervil leaves 1 teaspoon finely minced curly parsley leaves 2 tablespoons lowfat mayonnaise 1 tablespoon lemon juice 1 tablespoon Dijon mustard Parsley, dill sprigs, violas or borage flowers, for garnish Instructions: Cut the eggs in half lengthwise. Remove the yolks and place in a bowl. Mash the yolks thoroughly with a fork. Heat the butter in a small skillet and add the curry powder, stirring frequently. Cook over low heat for several minutes until very fragrant. (Curry, like cumin, requires heat to release the full intensity of its flavor. In uncooked recipes like this one, the extra time to toast the curry powder makes an incredible difference in the final flavor.) Add the curry powder with the remaining ingredients and mix thoroughly. Using a spoon or a pastry bag, fill the egg whites with the mixture. Garnish and refrigerate until serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 4878,"Cheesesteak Skillet Pizza 6 tablespoons olive oil 1 small onion, thinly sliced
1 green bell pepper, thinly sliced
Kosher salt and freshly ground black pepper
4 cloves garlic, roughly chopped
8 ounces shaved sirloin steak
1 pound pizza dough, rested at room temperature
1/2 cup shredded mozzarella
1/2 cup shredded provolone
Pickled cherry or banana peppers, chopped, for garnish, optional Instructions: Preheat the oven to 450 degrees F. Heat a 12-inch cast-iron skillet over medium-high heat; add 2 tablespoons of the oil. Add the onions, green peppers and some salt and pepper and cook until the onions are browned and the peppers are tender, about 5 minutes. Add the garlic and cook 1 minute more. Remove to a bowl and set aside. Return the skillet to medium-high heat; add 2 tablespoons of oil and the steak. Cook until browned on both sides, about 3 minutes. Remove to a bowl and set aside. Wipe out the skillet and add the remaining 2 tablespoons oil. Place the pizza dough in the skillet and carefully stretch it out until it fills the entire skillet (the skillet will be hot). Add the steak, onion mixture, mozzarella and provolone over the top. Bake until the crust is cooked and the cheese is melted and browned, 15 to 20 minutes. Top with the chopped cherry or banana peppers if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 4879,"Bruschetta 1/4 cup cherry tomatoes, sliced in half 4 basil leaves, thinly sliced
1 teaspoon minced garlic 1 tablespoon olive oil
Salt and pepper
2 or 3 baguette slices
Grapeseed oil
Fresh ricotta, lightly whipped to soften
1 tablespoon aged balsamic vinegar Instructions: Add the tomatoes, basil, garlic, olive oil and some salt and pepper to a bowl. Toss and let marinate for 5 minutes. Toast the baguette slices in a hot pan with grapeseed oil. Remove to a plate and season with salt and pepper. Add a dollop of whipped ricotta to each of the baguettes, then top with the marinated tomatoes and drizzle with balsamic. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 4880,"Tuscan Bean Soup 2 tablespoons extra-virgin olive oil 2 ounces deli-sliced hot capicola or coppa ham, chopped 1/2 red onion, chopped 5 cloves garlic (4 minced, 1 whole) 2 carrots, halved lengthwise and thinly sliced 2 stalks celery, thinly sliced 1 15-ounce can no-salt-added cannellini beans 1 15-ounce can no-salt-added petite diced tomatoes 2 tablespoons grated parmesan cheese, plus 1 small pieceparmesan rind Kosher salt and freshly ground pepper 4 thick slices whole-grain bread 1 small head escarole, chopped Instructions: Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Add the capicola, red onion and minced garlic. Cook, stirring, until the onion softens, about 2 minutes. Add the carrots and celery. Cook, stirring, until slightly softened, about 5 minutes. Add the beans, tomatoes, 2 cups water, the parmesan rind, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, then cover and cook until the vegetables are tender, 15 to 20 minutes. Remove the parmesan rind. Meanwhile, lightly toast the bread; rub both sides with the whole garlic clove and sprinkle with grated parmesan. Stir the escarole into the soup and cook, stirring occasionally, until wilted, about 5 minutes. Top each serving of soup with a piece of toast. Drizzle with the remaining 1 tablespoon olive oil. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 4881,"Fresh Coriander, Ginger, and cl Breads 2 cups semolina flour 1 cup plain yogurt 1 fresh red cl (seeds and veins discarded), finely chopped (or 1 jalapeno) 1 tablespoon finely chopped ginger 1 tablespoon curry leaves (if using dried, rehydrate by soaking before using) 2 tablespoons coriander leaves, roughly chopped 1/2 teaspoon salt 2 cups warm water Oil for griddle surface Instructions: You will need a medium-sized mixing bowl, a large castiron or other heavy griddle, a paper towel, a flat wooden spoon or rubber spatula, and a metal spatula. In a medium-sized bowl, mix together the semolina, yogurt, cl, gingerroot, curry leaves, coriander leaves, and salt. Add the water a little at a time, stirring while you pour. When all the water has been added and the batter is smooth, cover the bowl and let the batter rest for approximately one hour. To cook the breads, heat a large castiron griddle over medium high heat. Lightly oil the surface of the griddle using a paper towel, and reserve the towel for use between each dosa. When the griddle is hot, pour on one-half cup of the batter. As you pour, move in a circle out from the middle, trying to distribute the batter in as large a circle as possible. Immediately after, use the flat back side of a wooden spoon or rubber spatula to move the batter to cover the gaps, trying again to increase the diameter of the dosa. Try to make a circle 9 to 10 inches in diameter. Over a medium high heat, the dosa will cook on its first side for one minute and a half. After it has been cooking for one minute, begin to loosen it from the griddle with a sharp-edged spatula. Coax the dosa, don't force it, as it will come off easily from the griddle when it is ready. When ready, flip to the other side. The second side will cook in one and a half to two minutes, depending on the thickness of the dosa and the heat of the griddle. You can check the dosa by simply lifting a corner with your spatula. It should have nicely browned spots, but not nearly as uniformly brown as the first side. When ready, remove to a plate. Before starting the second dosa, rub the surface of the griddle with the oily paper towel, or if it's particularly dry, add a little more oil. Continue cooking until all the dosas have been made (they can be stacked one on top of the other when they finish cooking), or serve immediately as they are made, flapjack-style. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 4882,"Cauliflower \Potato\ Salad (Low-Carb Potato Salad) Kosher salt and freshly ground black pepper 1 pound cauliflower florets (from about 1 small head cauliflower) 2 tablespoons sour cream 2 tablespoons prepared horseradish 2 tablespoons mayonnaise 2 tablespoons chopped fresh chives 1 tablespoon cider vinegar 2 stalks celery, chopped into 1/4-inch pieces Instructions: Bring a large pot of salted water to a boil over high heat. Add the cauliflower florets and cook until the cauliflower is soft and releases easily when pierced with a knife, about 8 minutes. Drain in a colander and spread out on a baking sheet. Pat the cauliflower dry with a clean kitchen towel or a paper towel, then set aside and let cool to room temperature, about 30 minutes. Meanwhile, whisk together the sour cream, horseradish, mayonnaise, chives, cider vinegar, celery, 1 1/2 teaspoons salt and 1 teaspoon pepper in a medium bowl. Fold the cauliflower into the dressing and season with more salt and pepper to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4883,"Dominic's Salsa 5 to 6 Roma tomatoes, diced 8 to 10 scallions, whites and light green parts, chopped
1/2 jalapeno pepper, seeds removed, finely chopped
1 to 2 cloves garlic, finely chopped almost to a paste
1 cup loosely packed cilantro, chopped
Juice of 1 to 2 limes 2 teaspoons red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon ground white pepper
Instructions: Combine the tomatoes, scallions, jalapeno, garlic, cilantro, lime juice and vinegar in a medium serving bowl. Add the salt and pepper. Stir to combine. Let sit at room temperature for 10 minutes, then stir again. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 4884,"Fennel and Orange Salad with Walnut Pesto 2 bulbs fennel, with tops 2 tablespoons olive oil Kosher salt 1 teaspoon red pepper flakes 1 cup dry white wine 1/2 cup water About 1/4 to 1/2 cup lightly toasted and roughly chopped walnuts 1 lemon, juiced Sea salt 1/4 cup hazelnut oil Splash orange liqueur 2 oranges, peeled and broken into sections 2 cups arugula leaves, washed and dried Instructions: Pick some of the leafy fronds from the tops of the fennel and reserve. Trim and reserve the stalks for plating and for cooking the fish in the Mackerel recipe. If the outer layer of any of the bulbs is bruised or seems somewhat dried out, remove and discard a layer. Cut the bulbs in half, lengthwise, and put them on a flat surface. Cut each half into 3 equal pieces so they look somewhat like sections of an orange wedge.
Heat a large pan and add the olive oil. When the oil slightly hot, remove the pan from the heat. Arrange the fennel in a single layer in the bottom of the pan and season with the salt, and red pepper flakes. Return the pan to the heat and cook, undisturbed, until the fennel turns light brown on the first side, 3 to 5 minutes. Use a spatula or tongs to turn the fennel on its other side. When it browns on the second side, remove the pan from the heat and add the white wine. Season with salt, to taste, and return the pan to the heat. Cook over a low flame until all of the wine has reduced. How will you know? You will hear the sizzle of the fennel in the oil when the wine dries up. Insert a knife into a few of the fennel pieces. They should be tender and yielding. If not, add 1/2 cup of the water. Cook until the water evaporates. If necessary, add up to another cup (or maybe more if the fennel bulbs were unusually large), in small increments, to cook the fennel until it is tender. Taste a tiny piece for seasoning. Ideally, there should be very little liquid remaining at the end of the process. Remove the fennel from the pan and set aside to cool to room temperature.
Use a mortar and pestle to grind the walnuts. Alternatively, chop them with a large knife. In a small bowl whisk together the walnuts with the lemon juice, a pinch of sea salt, the hazelnut oil and the orange liqueur. Taste for seasoning. Set aside.
Transfer the fennel to a serving bowl and toss with some of the walnut pesto. Add the orange sections and arugula leaves with 2 tablespoons fennel stalk slices and toss to blend. Taste for seasoning. Serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Riesling]

" 4885,"Grammy's Shepherd's Pie 3 large russet potatoes (about 2 pounds), peeled and coarsely diced Kosher salt 3/4 cup sour cream 1 large egg Freshly ground black pepper 1/2 bunch scallions, green parts only, sliced 4 tablespoons unsalted butter 2 carrots, finely diced 2 ribs celery, finely diced 1 onion, finely diced 1 pound ground beef substitute (such as soy crumbles) 2 tablespoons all-purpose flour 1 cup porter beer, at room temperature 1 cup vegetable stock, warmed 1/2 cup frozen corn 1/2 cup frozen shelled edamame 2 tablespoons vegetarian steak sauce 1 to 2 teaspoons garlic powder 1/4 to 1/2 teaspoon red pepper flakes Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Make the potatoes: Put the potatoes in a large saucepan and cover with cold salted water. Bring to a boil. Cook until the potatoes are tender, 12 to 14 minutes. Reserve 1 cup of the cooking water, then drain and place the potatoes in a stand mixer fitted with the whisk attachment. Combine the sour cream and egg, then add to the potatoes; season with a pinch of salt and 1/2 teaspoon pepper. Whip, adding 1/4 cup of the reserved cooking water at a time, until smooth and fluffy, 2 to 3 minutes. Taste and adjust the seasoning as needed. Fold in all but 1 tablespoon of the scallions and set aside. Make the filling: Melt the butter in a large cast-iron skillet over medium heat. Add the carrots, celery, onion and beef substitute and saute until tender, 4 to 6 minutes. Sprinkle the flour over the top and saute to cook off the flour flavor, about 1 minute. Whisk in the beer and stock until combined. Stir in the corn, edamame, steak sauce, garlic powder and red pepper flakes until combined. Bring the mixture to a simmer and cook to reduce the liquid by one-third, 2 to 4 minutes. Remove from the heat and season with salt and pepper. Fill six 4-inch cast-iron skillets (or ramekins) halfway with the filling. Divide the mashed potatoes among the pans. Place the skillets on a baking sheet and bake until the mashed potatoes start to brown and the sauce is bubbly, 20 to 25 minutes. Top with the remaining scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4886,"Seared Pork Tenderloin with Pepper Compote 1 yellow bell pepper 1 red bell pepper 1 teaspoon coriander seed 1/4 cup extra-virgin olive oil 1 tablespoon white wine vinegar 2 garlic cloves, smashed 1 tablespoon fresh thyme leaves, chopped Freshly ground black pepper 1 tablespoon ground ginger 4 teaspoons extra-virgin olive oil 2 pork tenderloins (about 14 ounces each), each halved crosswise Salt Freshly ground pepper Instructions: For the Compote: Position an oven rack in the upper part of the oven and preheat the broiler. Line a broiler pan with foil. Halve the peppers through the stem, and remove the seeds and stems. Lay the peppers, cut side down, on the prepared baking sheet. Broil the peppers, moving as needed, so the skins char evenly, about 8 minutes. Put the peppers in a large bowl, cover, and set aside until just cool enough to handle, about 5 minutes. (Don't leave them for too long, or the peppers will get muddy-looking from the charred skins.) Rub the skins off the peppers with your fingers and lightly rinse with cool water, if necessary, to remove any remaining charred skin. Dice the peppers. Toast the coriander in a dry skillet, and then coarsely crack. Toss the peppers in a bowl along with the olive oil, vinegar, garlic, coriander, thyme and season with salt and pepper, to taste. Set aside for at least 1 hour to let the flavors come together. Preheat the oven to 350 degrees F. For the pork: Combine the ginger and 2 teaspoons of the olive oil to make paste. Heat a skillet over medium-high heat with the rest of the olive oil. Season pork with salt and pepper, and sear the meat on all sides until golden brown, about 2 minutes. Brush each piece of pork with some of the ginger oil. Transfer pan to oven and roast until an instant-read thermometer inserted into the pork registers 150 degrees F, about 8 minutes. Set aside for 5 minutes. Thinly slice the pork, divide among 4 plates and serve with the pepper compote. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 4887,"Bourbon-Ancho Marinated Top Round with Cape Gooseberry Relish 2 tablespoons olive oil 2 tablespoons Dijon mustard 1/4 cup bourbon whiskey, such as Maker's Mark 1/3 cup soy sauce 2 tablespoons ancho cl puree 2 tablespoons red wine vinegar 1/4 cup light brown sugar 1 small red onion, coarsely chopped 3 cloves garlic, chopped Coarsely ground black pepper 1 (2-inch thick) top round or top sirloin steak, 2 to 3 pounds Salt 1 pound cape gooseberries, sliced in half 1 red onion, grilled and thinly sliced 1 red pepper, grilled, peeled and chopped 1 yellow pepper, grilled, peeled and chopped 1/4 cup rice wine vinegar 2 tablespoons olive oil 1/4 cup chopped cilantro Salt and freshly ground pepper Instructions: Combine the oil, mustard, whiskey, soy, ancho cl, red wine vinegar, brown sugar, onions, garlic and black pepper in a medium bowl. Place the steak in a large baking dish, pour marinade over and turn to coat. Cover and marinate in the refrigerator for 1 to 2 days. Preheat grill to high. Remove steak from marinade, season with salt and grill for 15 to 20 minutes or until medium rare. Remove from the grill and let rest 10 minutes before slicing. Serve with relish on side. Combine all ingredients in a medium bowl. Serve at room temperature. ","[Burgundy, Malbec, Tempranillo, Garnacha]" 4888,"Ohio Turkey Chili 2 tablespoons vegetable oil 1 yellow onion, finely chopped
2 cloves garlic, minced
1 pound ground turkey (80 percent lean)
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cloves
One 15-ounce can diced tomatoes
1 tablespoon cider vinegar
2 teaspoons Worcestershire sauce
1 ounce unsweetened chocolate, finely chopped
12 ounces spaghetti
8 ounces shredded Cheddar Thinly sliced green onions, for topping, optional Instructions: Heat the oil in a Dutch oven or heavy pot over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 6 minutes. Add the ground turkey, 1 teaspoon salt and 1/4 teaspoon pepper, and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Add the tomato paste, chili powder, paprika, allspice, cinnamon, coriander, cumin and cloves; cook, stirring constantly, for 1 minute. Add the tomatoes and 1 1/2 cups water, and bring to a simmer. Simmer, uncovered, until slightly reduced, about 10 minutes. Add the vinegar, Worcestershire and chocolate, and continue to simmer until the flavors have melded and the chili has thickened a little more, about 10 minutes. Season with salt and pepper. While the chili simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Serve the spaghetti topped with chili, Cheddar, and green onions if using. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 4889,"Risotto Balls with Curry Mayo and Asian Aioli 1 tablespoon sunflower oil 1 tablespoon sesame oil 2 shallots, finely chopped 1 teaspoon finely chopped fresh ginger root I cup Arborio rice 1/2 cup Shao hsing rice wine* 1/2 tablespoon XO sauce (spicy seafood sauce)* 1 quart/1 liter chicken stock 1 tablespoon sunflower oil 2 ounces of chicken thigh 1 tablespoon sesame oil 1 teaspoon finely chopped fresh ginger root 2 ounces rehydrated shrimp (small dried shrimp soaked in warm water for 1/2 hour, then drained) 2 ounces Chinese sausage, finely shopped 2 ounces mustard greens, finely chopped 1 1/2 ounces bamboo shoots, finely chopped 1 1/2 ounces shiitake mushrooms, diced 1 teaspoon Szechuan peppercorns 1/2 teaspoon black sesame seeds 1/2 bunch scallions, finely chopped 1/4 bunch Chinese chives, finely chopped 2 tablespoons soy sauce 2 tablespoons oyster sauce 3 eggs 1/2 cup water 1 cup flour 1 cup breadcrumbs or panko (Japanese breadcrumbs) 8 tablespoons mayonnaise (recommended: Kewpie) 1 tablespoon curry powder (recommended: S and B) 1 tablespoon lemon juice 1 tablespoon teriyaki sauce 1 tablespoon Korean BBQ sauce 1 teaspoon cornstarch 8 tablespoons mayonnaise (recommended: Kewpie) 2 teaspoons Hoisin sauce Instructions: For the risotto: In large rondeau, heat the sunflower and sesame oils. Add the shallots and ginger and cook until translucent. Add the Arborio rice and toast for about 2 minutes. Stir vigorously so as not to get any color on the rice. Deglaze the pan with the rice wine. Stir vigorously until the liquid is evaporated.
Add 3 cups hot chicken stock at a time. Stir vigorously and constantly to create starch. Continue adding stock as needed, until the rice is just past al dente. Stir in the XO sauce. Spread on sheet pan to cool.
For the rice balls: Heat wok until smoking, add sunflower oil and heat. Add the chicken and stir fry until cooked, then remove. Cool and chop.
Wipe the wok clean. Re-heat the wok, add the sesame oil and ginger and stir fry until fragrant.
Add the shrimp, sausage, mustard greens, bamboo, mushrooms, peppercorns, and sesame seeds. Stir fry for a couple of minutes until tender and fragrant. Add the scallions, Chinese chives and chopped chicken. Add the soy sauce and oyster sauce and stir-fry until the rice is coated with the sauce.
Heat deep fryer to 350 degrees F.
Combine mixture with risotto and form into balls approximately 1 ounce each.
Using 3 separate bowls, put the flour into one bowl. Next, beat together the eggs and water in the second bowl and then place the panko breadcrumbs in the third bowl. Roll the balls in flour first, egg-water mixture, then coat with panko (Japanese) breadcrumbs. Deep fry until golden brown.
For the curry mayo: Combine the mayonnaise, curry powder, and lemon juice and adjust if necessary. Chill.
For the Asian Aioli: In a small pot, combine teriyaki and Korean BBQ sauce. Bring to a boil and thicken with cornstarch slurry. Cool and add mayonnaise and hoisin sauce. Adjust if necessary. Chill.
Drizzle the rice balls with with Curry Mayonnaise and Asian Aioli. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 4890,"Chicken Stir-Fry 2 tablespoons dark sesame oil, divided 2 garlic cloves, finely minced 2 pounds chicken breasts, skinless and boneless 1 head broccoli, stems removed 1 dozen mushrooms, sliced 3 carrots, peeled and julienned 1/4 pound green beans, diced 1 head bok choy, chopped 2 to 3 tablespoons teriyaki sauce Instructions: Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside. Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 4891,"Steamed Fish with Scallion Soy Sauce One 2-pound whole striped bass, gutted, head and tail on 3 shiitake mushrooms, julienned One 2-ounce piece ginger, peeled and julienned 3 scallions, chopped into 1-inch pieces 1/3 cup light soy sauce 1 teaspoon sugar 1/3 cup peanut oil, heated to a simmer Steamed white rice, for serving Instructions: Fill a wok or large pan with enough water to reach the bottom of a bamboo steamer, and bring the water to a boil over high heat. Place the bamboo steamer in the pan and cover to preheat.
Pat the fish dry inside and out with a paper towel and place on a plate. Stuff the cavity and top the fish with all of the mushrooms and half of the ginger and scallions. Carefully lower the plate with the fish into the preheated steamer. Cover and steam the fish until the fish is cooked through and the flesh is opaque, 10 to 15 minutes. Meanwhile, in a small bowl, combine the soy sauce, 2 tablespoons water and the sugar. Set aside.
Remove the fish and plate from the steamer and drain any excess liquid. Scatter the fish with the remaining ginger and scallions. Pour the soy sauce mixture over the fish, immediately followed by the hot oil. Serve with steamed white rice. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 4892,"Italian Fennel Coleslaw 1/3 cup mayonnaise 1/3 cup white wine vinegar
1/4 cup olive oil
1 tablespoon prepared horseradish
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1/2 teaspoon Italian Seasoning, recipe follows 10 cups very thinly sliced green cabbage (about 1/2 large head) 4 scallions, thinly sliced
3 medium carrots, grated
1 large bulb fennel, trimmed, halved and sliced paper thin on a mandoline 3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons dried basil 3 tablespoons dried marjoram
3 tablespoons dried oregano
3 tablespoons dried parsley
1 tablespoon granulated garlic
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
Instructions: In a large bowl, whisk together the mayonnaise, vinegar, olive oil, horseradish, red pepper flakes, Italian seasoning, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cabbage, scallions, carrots, fennel and parsley; toss to coat. Season to taste with salt and pepper. Let stand in the refrigerator for 15 minutes before serving. In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 4893,"Gin Rummy Cocktail 3 cups fresh orange juice 1 1/2 cups light rum
3/4 cup gin
1/2 cup brandy
1/2 cup fresh lemon juice
3 tablespoons grenadine
1 orange, quartered and sliced
Instructions: Combine orange juice, rum, gin, brandy, lemon juice, grenadine and orange slices in a pitcher and fill the rest with ice. Serve in tumblers over more ice. ","[Gin, Rum, Brandy]" 4894,"Guacamole Salad 3 avocados, diced 2 cloves garlic, chopped
1 English cucumber, seeded and finely diced 1/2 bunch fresh cilantro, chopped
1/2 medium red onion, finely diced
2 tablespoons extra-virgin olive oil
1/2 teaspoon sweet paprika
1/2 teaspoon dried oregano
1 lime, juiced
Hot sauce, as desired Kosher salt and freshly ground black pepper
Instructions: In a medium bowl, combine the avocado, garlic, cucumber, cilantro and red onion. In a separate small bowl, stir together the olive oil, paprika, oregano, lime juice and some hot sauce, salt and pepper. Drizzle the dressing on top of the vegetables and fold to combine. Taste and adjust the seasoning. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 4895,"Sheet Pan Trifle Nonstick baking spray, for the baking sheet 4 large eggs, cold (see Cook's Note)
1 cup sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter, melted and cooled to room temperature
1 tablespoon pure vanilla extract
1 1/2 cups all-purpose flour, sifted (see Cook's Note)
2 cups blackberries 2 cups blueberries
2 cups raspberries
2 cups strawberries, trimmed and quartered
2 tablespoons sugar
1 tablespoon finely grated lemon zest plus 1/4 cup lemon juice (from 1 lemon)
4 cups prepared instant lemon pudding
2 cups whipped cream
Instructions: For the cake: Position an oven rack in the center of the oven and preheat to 375 degrees F. Lightly coat an 18-by-13-inch sheet pan with nonstick baking spray. Line the bottom with parchment. Set aside. Beat the eggs, sugar, baking powder and salt in a stand mixer fitted with the whisk attachment on high speed until the mixture is pale and very thick (enough to hold a wake from whisk), about 10 minutes (see Cook's Note). Reduce the speed to medium-high and drizzle in the butter and vanilla until just combined, about 10 seconds. Reduce the speed to low and add the sifted flour all at once. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly with the spatula, using broad, gentle strokes to keep the batter airy.
Bake, rotating the pan halfway through, until the top is lightly golden, 15 to 18 minutes. Cool in the sheet pan for 10 minutes, then invert onto a wire rack and cool completely.
For the assembly: Combine the blackberries, blueberries, raspberries, and strawberries with the sugar and lemon zest and juice in a large bowl and lightly toss with a spoon to combine. Set aside for 15 minutes to allow the berries to release some juice.
Use a sharp paring knife to cut out 2 rounds and 2 half-rounds from the sheet cake, using the top of the trifle dish as a guide. The 2 half-circles can be combined to create 1 whole circle. This gives you 3 layers of cake. Reserve all the cake scraps.
Spread about 1 1/3 cups of the lemon pudding in the bottom of a 4-quart round trifle dish, then top with a cake round, about 2 cups of berries (including some of the juices) and about 1/2 cup of the whipped cream. Repeat the layers 2 more times. Pile the remaining berries on top in the center and spread the remaining whipped cream around the edges. Crumble there rerved scraps of cake with your fingers and sprinkle over the whipped cream.
Keep cold in the refrigerator until ready to serve, up to 12 hours.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4896,"Clam Bake on the Beach 2 sticks (1/2 pound) unsalted butter, softened 1/2 cup grated Parmesan, plus more for garnish 1/2 cup finely chopped mixed herbs, such as parsley, chives, and thyme Kosher salt and freshly ground black pepper 4 pounds creamer potatoes 8 ears corn 4 pounds kielbasa, cut into pieces 8 dozen hard-shell clams, such as cherrystone or littleneck Instructions: Dig a shallow pit in the sand and line it with large stones. Pile wood on top of the coals. Burn the wood for 1 to 2 hours until the rocks are red hot; rake off the ashes. Set 1 cinder block on each corner of the pit to form the base; lay a barbecue grate on top to make a table. While the stones are heating prepare the herb butter: Mix the butter with the cheese and herbs; season it with salt and pepper. Refrigerate until ready to use. Place a thick layer of seaweed on the grate. Place a layer of potatoes on the rack and cover them with a thin layer of seaweed. Put the corn on next and then another thin layer of seaweed. Now put on the kielbasa and top it with a thin layer of seaweed. Next mound the clams on top and cover with a thick layer of seaweed. Cover the entire bake with burlap or a tarp soaked in sea water. Keep the tarp wet by pouring sea water over the top if needed. Cook until the clams open and the potatoes are tender, about 1 hour. Pull the husks back from the corn and remove the silk. Brush generously with the herb butter and garnish with grated Parmesan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4897,"Buttery Fingers 3 cups candy corn 1 cup peanut butter
1/2 cup roasted peanuts, finely ground in a food processor
2 cups milk chocolate chips, or chocolate melting wafers
Instructions: Spray a 9-inch square baking dish with nonstick cooking spray and line with parchment paper. Melt the candy corn in a large bowl over a double boiler, or in the microwave for 1 minute, then stir and return to the microwave at 30 second increments until melted and smooth. Stir in the peanut butter and the ground roasted peanuts. Spread into an even layer in the prepared baking dish and let cool completely until set, about 30 minutes. Use the parchment paper to help you lift the candy out of the baking dish. Cut into 1-by-2-inch pieces using a pastry wheel or pizza cutter. Line a baking sheet with parchment paper. Melt the chocolate chips in 30 second increments in the microwave or over a double boiler until smooth (see Cook's Note). Dip each piece of candy into the chocolate, using a fork to turn and coat. Let any excess chocolate drip off before placing onto the prepared baking sheet. Repeat with the remaining pieces of candy. Drizzle the chocolate decoratively over the top of the chocolate-coated candy. Let the chocolate cool and set up completely. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 4898,"Beer Battered Cod Oil, for frying 2 eggs 2 teaspoons Essence, recipe follows 1 1/2 cups all-purpose flour 1 tablespoon baking powder 10 ounces beer 4 (6-ounce) fillets fresh cod Salt 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Preheat oil in a deep-fryer or a Dutch oven to about 360 to 375 degrees F. Add the first 5 ingredients in a bowl and mix until combined. Dip cod into the batter and allow any excess batter to drip off prior to adding to the preheated oil. Fry the fish until browned on both sides. Once browned, remove to a paper-towel lined plate and season with salt, to taste. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 4899,"Green Smoothie Muffins Nonstick cooking spray, for the pan 2 1/4 cups all-purpose flour (see Cook's Note) 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/2 cups packed baby spinach 1 cup granulated sugar 1/2 cup avocado oil 1/2 cup whole milk (or milk of choice) 1 tablespoon pure vanilla extract 1 small apple (about 6 ounces), cored and roughly chopped 1 small banana (about 6 ounces) One 1-inch piece ginger, roughly chopped 2 large eggs 1/4 cup turbinado sugar Instructions: Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray. Whisk the flour, baking soda and salt in a large bowl. Set aside. Add the spinach, granulated sugar, avocado oil, milk, vanilla, apple, banana and ginger to a blender and blend until completely smooth and a vibrant green. Add the eggs one at a time and pulse 1 to 2 times just to combine (if you blend the eggs too much, the muffins will puff up too quickly in the oven and then deflate while cooling). Pour the spinach mixture into the flour mixture and fold until combined. Divide the batter among the muffin cups, filling each almost all the way to the top. Sprinkle 1 teaspoon turbinado sugar on top of each muffin. Bake until the tops are round and golden and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4900,"LaCroix Egg Creams 1/2 cup cold milk 3/4 cup sugar 1/2 cup cocoa powder Tangerine-flavored seltzer, such as LaCroix? 3/4 cup sugar 1/2 cup raspberries Lemon-flavored seltzer, such as LaCroix? 3/4 cup sugar 1/2 cup blueberries Berry-flavored seltzer, such as LaCroix? 3/4 cup sugar 1/2 cup canned crushed pineapple Coconut-flavored seltzer, such as LaCroix? 3/4 cup sugar 1/4 cup matcha powder Lime-flavored seltzer, such as LaCroix? Instructions: Freeze a highball glass for 10 minutes. Pour the milk into the chilled glass. While stirring with a long spoon, pour in 1/4 cup of the syrup of your choice (see below). Slowly top off the glass with flavored seltzer; gently stir until frothy on top and combined. Serve immediately. For the chocolate egg cream: Combine the sugar, cocoa powder and 1/2 cup water in a small saucepan. Place over medium heat and whisk. Simmer until the sugar is dissolved and the mixture is syrupy. Cool to room temperature; refrigerate up to 2 weeks. Makes about 3/4 cup. For the pink egg cream: Combine the sugar, raspberries and 1/2 cup water in a small saucepan. Place over medium heat and mash the raspberries with a wooden spoon or potato masher. Simmer until the sugar is dissolved and the mixture is syrupy. Cool to room temperature; refrigerate up to 2 weeks. Makes about 3/4 cup. For the blueberry egg cream: Combine the sugar, blueberries and 1/2 cup water in a small saucepan. Place over medium heat and mash the blueberries with a wooden spoon or potato masher. Simmer until the sugar is dissolved and the mixture is syrupy. Cool to room temperature; refrigerate up to 2 weeks. Makes about 3/4 cup.
For the pina colada egg cream: Combine the sugar, pineapple and 1/2 cup water in a small saucepan. Place over medium heat and mash the pineapple with a wooden spoon or potato masher. Simmer until the sugar is dissolved and the mixture is syrupy. Cool to room temperature; refrigerate up to 2 weeks. Makes about 3/4 cup. For the matcha egg cream: Combine the sugar, matcha and 1/2 cup water in a small saucepan. Place over medium heat and whisk until sugar and matcha are dissolved. Cool to room temperature; refrigerate up to 2 weeks. Makes about 3/4 cup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 4901,"Roasted Lamb with Pomegranate-Tamarind Sauce 3 tablespoons sugar 1 cup pomegranate juice, such as POM brand 1 1/4 cups chicken stock (low-sodium store-bought is fine) 1/4 cup Tamarind-Pasilla Paste, recipe follows One 1 1/2- to 2-pound boneless lamb loin 1 tablespoon olive oil Salt and freshly ground pepper Fresh pomegranate seeds, for garnish 10 whole cloves garlic, peeled 3 tablespoons olive oil 4 plum tomatoes, cored and halved lengthwise 1 large white onion, quartered 4 pasilla chiles, stemmed, seeded and deveined Salt and freshly ground pepper 1 1/2 cups strained tamarind pulp Instructions: Combine the sugar, juice, stock, and Tamarind-Pasilla Paste in a heavy medium saucepan over medium heat. Cook and stir until the sugar dissolves. Then increase the heat so the mixture simmers. Cook, stirring often, until the liquid has thickened and reduces to a little less than 1 cup, about 20 minutes. Turn the heat to very low and keep the sauce warm while you cook the lamb. While the sauce is cooking, heat a large ovenproof skillet over medium-high heat. Drizzle the lamb with the olive oil, sprinkle generously with salt and place in the skillet. Cook on each side for 5 minutes. Transfer to a cutting board and let rest for 3 minutes. Cut the lamb crosswise into 1/2-inch-thick slices. Put the slices on the plates and spoon on the sauce. Sprinkle with the pomegranate seeds and serve right away. Bring 1 cup water to a boil in a small saucepan. Line a plate with paper towels. Heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat until it begins to dance. Add the pasillas and fry on both sides until they're puffed up, about 15 seconds total. Transfer the chiles to the paper towels to drain. Put them in a small bowl, pour in the boiling water and let them soak until their soft, about 15 minutes. Drain the chiles and reserve them and the soaking liquid separately. Discard the oil and wipe the skillet clean. Set it back over medium-high heat. In a large bowl, toss the garlic, tomatoes and onions with the remaining 1 tablespoon oil. Season with salt and pepper, toss gently and put them in the hot skillet. Cook until they're charred with visible black spots, about 7 minutes on each side. Transfer the vegetables to a clean bowl and let them cool to room temperature. Put the tamarind pulp, chiles, 1/2 cup of the soaking liquid and the roasted vegetables in a blender or food processor and blend until smooth. Store it in an airtight container in the refrigerator for up to a week or in the freezer up to a month.
","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 4902,"Coffee Liqueur Ice Cream 3 cups half-and-half 1 cup heavy cream 8 egg yolks 9 ounces sugar 2 ounces coffee liqueur 2 tablespoons instant espresso powder 2 teaspoons vanilla extract Liquid nitrogen Instructions: Combine the half-and-half and heavy cream in a medium saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from the heat and set aside. Whisk the egg yolks in a large mixing bowl until they lighten in color. Gradually whisk the sugar into the yolks until smooth. Slowly ladle one-third of the hot dairy into the yolk mixture, whisking constantly. Return this mixture to the pot containing the rest of the dairy. Cook over low heat, stirring frequently, until the custard thickens slightly, enough to coat the back of a spoon and reaches 170 to 175 degrees F. Wash the original mixing bowl. When the custard is ready, transfer to the bowl, whisk in the coffee liqueur, espresso powder and vanilla, and cool at room temperature for 30 minutes. Cover and refrigerate until the temperature drops below 40 degrees F, 3 to 4 hours. Liquid nitrogen procedure: Pour the ice cream base into the bowl of a stand mixer fitted with the paddle attachment. Turn the speed to low. With the mixer running, slowly pour in the liquid nitrogen while counting to ten. Increase the speed to medium and mix for 1 minute. Serve immediately or store in freezer. Ice cream maker procedure: Pour into a prepped ice cream maker and process according to the manufacturer's directions. Within 25 to 30 minutes the ice cream will attain a classic soft-serve consistency. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4903,"White Chocolate-Raspberry Cheesecake 1 1/3 cups graham cracker crumbs 1/4 cup sugar 1 tablespoon butter or stick margarine, melted Cooking spray 3 cups fresh raspberries Two 8-ounce blocks fat-free cream cheese, softened One 8-ounce block 1/3-less-fat cream cheese, softened 1 cup sugar 1/4 cup amaretto (almond-flavored liqueur) 2 tablespoons flour 2 teaspoons vanilla extract 1/4 teaspoon salt 3 ounces white chocolate, melted 3 large eggs Fresh raspberries (optional) Instructions: Preheat oven to 325 degrees. Combine first 3 ingredients in a small bowl. Firmly press mixture into bottom and 1-inch up sides of a 9-inch springform pan coated with cooking spray. Wrap outside of pan with foil. Arrange berries in crust; set aside. Place cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add 1 cup sugar and next 5 ingredients (1 cup sugar through chocolate); beat until smooth. Add eggs, 1 at a time, beating well after each addition. Pour cheese mixture into prepared pan. Place cheesecake in a large shallow pan; add hot water to pan to a depth of 1-inch. Bake at 325 degrees for 1 hour and 10 minutes or until almost set. Remove cheesecake from oven; cool to room temperature. Cover and chill at least 4 hours. Garnish with additional raspberries, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 4904,"Eggs in a Nest 1 slice bread 1 teaspoon butter or margarine 1 egg Salt and pepper, to taste Instructions: Use a 3-inch cookie cutter to cut a shape out of the bread. Melt the butter in a griddle or frying pan. Place the bread in the pan and break an egg into the hole. Lay the cutout shape in the pan wherever it will fit and toast until golden brown. Sprinkle the egg with salt and pepper. When the egg is cooked on the bottom and before the bread becomes too brown, flip the egg nest to toast the other side and finish cooking the egg, about 1 minute. Serve with toasted shape. ","[Chardonnay, Sauvignon Blanc, Riesling]" 4905,"Chiles en Nogada 1 tablespoon canola oil 2 boneless skinless chicken breasts, diced small 2 teaspoons diced onion 1 teaspoon diced apple 1 teaspoon diced dried apricot 1 teaspoon diced pear 1 teaspoon raisins 1 clove garlic, minced 2 teaspoons tomato paste 1 cup red wine, preferably Cabernet Kosher salt and black pepper 4 poblano peppers, roasted and peeled 1 tablespoon canola oil 1 shallot, minced 1 clove garlic, minced 1 cup white wine, preferably Chardonnay 2 cups heavy cream Kosher salt and black pepper 1/4 cup almonds, roughly chopped Fresh cilantro leaves, for serving Pomegranate seeds, for serving Instructions: For the chiles: Heat a large skillet over high heat. Add the canola oil when hot. Add the chicken and saute until the chicken starts to turn white, 7 to 8 minutes. Add the onions and continue to saute until the onions are translucent, 3 to 4 minutes. Add the apple, apricot, pear, raisins and garlic and saute until they begin to soften, about 1 minute. Add the tomato paste and stir so the paste coats all of the ingredients. Add the red wine and cook until the chicken is tender, about 5 minutes. Season with salt and pepper and let cool slightly. Remove the seeds from the peppers by making one long slice down the sides, stuff them with the chicken-fruit mixture and keep warm until ready to serve.
For the nogada sauce: Heat the oil in a saute pan over medium-high heat, add the shallots and saute until translucent, about 3 minutes. Add the garlic and continue to saute until the garlic has turned a light caramel color, about 1 minute. Add the white wine and reduce until almost gone, 3 to 4 minutes. Add the cream and simmer until reduced by half, 5 to 7 minutes. Season with salt and pepper and finish with the almonds.
For serving: Place each stuffed pepper on a plate and spoon some of the nogada sauce over top. Garnish with the cilantro and pomegranate seeds. ","[Cabernet Sauvignon, Pinot Noir, Chardonnay, Grenache Blanc]" 4906,"Red Wine Sangria 1/2 cup sugar 1 bottle Garnacha or Zinfandel red wine
1 cup pineapple juice
1/2 cup brandy
1 lime, sliced
1 peach, sliced
1 plum, sliced
Instructions: In a small saucepan over high heat, combine the sugar with 1/2 cup water and simmer until all the sugar has dissolved, about 3 minutes. Remove from the heat and let cool completely. In a large pitcher, combine the wine, pineapple juice, brandy, lime, peach, plum and 1/2 cup of the simple sugar syrup. (Reserve the remaining syrup for another use.) Stir well. Chill for at least 12 hours. ","[Grenache, Tempranillo, Barbera, Merlot]" 4907,"Vegetable Gratin Olive oil 1 large onion, small diced 1 tablespoon minced garlic 1 1/2 cups peeled, seeded, chopped tomatoes 1 tablespoon minced thyme leaves Salt and freshly ground black pepper 2 teaspoons sugar 3 Japanese eggplants, peeled in alternating 1-inch strips, leaving some of the skin on, sliced diagonally into 1/4-inch thick slices 3 small zucchini, ends trimmed, and sliced into 1/4-inch thick rounds 1 cup grated mozzarella 1/4 cup grated Parmesan Instructions: In a large saute pan set over medium heat, add enough olive oil to lightly coat the bottom of the pan. When the oil is hot, add the onions and saute until translucent, but not browned, about 5 minutes. Add the garlic and cook for 1 minute, stirring. Add the tomatoes and cook until they start to give off their liquid, about 5 minutes. Add the thyme and season with salt and pepper. Add the sugar and cook until there is almost no liquid left, about 10 to 15 minutes, stirring frequently. Remove from the heat. Preheat the oven to 450 degrees F. Lay the eggplant and zucchini out on a flat surface and season with salt and pepper. Drizzle with olive oil. In another large saute pan set over medium high heat, add enough olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the eggplant in 1 layer and cook just until golden brown on both sides, about 2 to 3 minutes per side. You might need to do this in batches. Remove to a paper towel lined plate. Blot the top with additional paper towels. In the same pan, add more olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the zucchini in 1 layer and saute until just browned on each side, about 1 minute per side. Remove to a paper towel lined plate. In a shallow roasting pan or baking dish, spread half of the tomato sauce evenly over the bottom. Begin layering the eggplant and zucchini along the outside of the baking dish so they are overlapping slightly. Continue until the pan is full and the eggplant and zucchini is used. Cover the top with the remaining tomato sauce, spreading evenly. Sprinkle the mozzarella and Parmesan evenly over the top, covering completely. Place the baking dish inside a large baking dish. Pour hot water into the larger baking dish about half way up the sides to make a water bath. Bake for 25 minutes, or until the cheese is golden brown and bubbly. Remove from the oven and let sit for 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 4908,"Roasted Vegetable Tostadas with Chipotle Cream Vegetable oil cooking spray 2 medium zucchini, cut into 1/2-inch cubes 1 red bell pepper, cored, seeded and cut into 1/2-inch pieces One 1-pound butternut squash, peeled, seeded and diced into 1/2-inch cubes (3 cups) 1/4 cup extra-virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons dried oregano 1 teaspoon kosher salt Six 6 1/2 or 7 1/2-inch diameter corn or whole grain tortillas 1/2 cup extra-virgin olive oil 1 canned chipotle pepper, finely diced 1 cup sour cream or refrigerated egg-free mayonnaise, such as Vegenaise 1 tablespoon fresh lime juice 1 teaspoon agave Instructions: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray or line with parchment paper. For the vegetables: Toss the zucchini, bell pepper, squash, oil, cumin, oregano and salt in a medium bowl. Spread the mixture in a single layer on the prepared baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes. For the tostadas: Brush both sides of the tortillas with the oil using a pastry brush. Heat a 12-inch nonstick skillet over medium heat. Working in batches, cook the tortillas until crispy, 2 to 3 minutes on each side. Drain on paper towels. For the cream: Mix the pepper, sour cream, lime juice and agave until smooth in a small bowl. Spoon the vegetables on top of the tostadas and serve with a dollop of the chipotle cream. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 4909,"Seared Atlantic Salmon Fillets Four 6-ounce salmon fillets 1/4 teaspoon ground white pepper 1/2 teaspoon kosher salt 2 teaspoons vegetable oil Sauteed Spinach with Shiitakes and Shallots, recipe follows Sweet Corn Coconut Sauce with Asian Aromatics, recipe follows 2 lemongrass stalks, white parts only, minced 2 kaffir lime leaves, veins removed and minced 1 ounce vegetable oil 3 tablespoons minced shallots 2 cups fresh white corn kernels, cobs reserved, plus 1 cup fresh corn kernels 3 cups unsweetened coconut milk 2 lemongrass stalks, white parts reserved for presentation, stalks bruised with back of a knife 1 inch fresh galangal, peeled and sliced into coins 2 kaffir lime leaves, bruised 1/4 teaspoon ground white pepper 2 tablespoons nam pla (fish sauce) 1 gallon water 3 tablespoons kosher salt 2 pounds fresh spinach, stems removed 2 tablespoons unsalted butter, melted 4 tablespoons minced shallots 8 ounces shiitakes, stemmed and sliced Freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Heat a large non-stick saute pan until hot. While the pan is heating, season the salmon fillets with the salt and white pepper. Pour the oil into the pan and warm oil for 15 seconds. Place the salmon fillets, flesh side down, into the saute pan. Using a low flame, saute the fish for about 2 1/2 minutes. Place the pan in the oven and roast for 6 to 7 minutes. The salmon should be medium rare. When serving, turn the salmon fillets over to expose the nicely browned side. Place spinach mixture in a mold on a plate. Place salmon on the top. Pour the sauce around the fish. Garnish with minced lemongrass and lime leaves. Using a low flame, heat a stainless steel saucepan. Warm the oil in the pan for 15 seconds. Add the minced shallots and sweat for 30 seconds. Next, add 2 cups of the white corn kernels. Add the coconut milk, reserved corn cobs, bruised lemon grass stalks, galangal, and 2 bruised or crinkled kaffir lime leaves, and white pepper. Simmer the mixture for about 7 to 10 minutes, not letting it reduce very much. Remove from the heat and add the nam pla. Let the mixture rest to absorb all the aromatic flavors for 30 minutes. Take the corncobs, lemongrass, galangal, and kaffir lime leaves out of the saucepan and throw them away. Puree the mixture until smooth. Heat sauce in a stainless pan. Add the remaining corn to the pan. Bring the water to a boil in a large pot. When the water comes to a boil, add salt. In a large bowl add some ice and water to create a water bath. Add the spinach to the boiling water and cook for 1 minute. Drain the spinach. Place in the ice bath to cool. Drain spinach and squeeze very dry. Add butter to a saute pan and heat. Add shallots and cook for 1 minute. Add mushrooms and saute until the release their liquid, about 5 minutes. Add spinach and saute until heated through. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4910,"Farmers' Market Salad With Buttermilk Chive Dressing 1/2 cup/120 ml nonfat buttermilk 1/4 cup/60 ml sour cream or creme fraiche 2 tablespoons good-quality mayonnaise 1 tablespoon freshly squeezed lemon juice 1/4 cup/15 g minced fresh chives 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 large eggs 8 ounces/225 g baby carrots, peeled and trimmed to leave 1 inch/2.5 cm of stem 1 pound/455 g English peas, shucked 8 ounces/225 g green beans, trimmed and halved crosswise 8 ounces/225 g small Red Bliss potatoes, unpeeled and quartered 8 cups/170 g loosely packed mixed organic lettuces One 6-ounce/170-g bag radishes, trimmed and quartered lengthwise 1 pint/300 g cherry tomatoes Instructions:

1. To make the dressing: In a small bowl, mix together the buttermilk, sour cream, mayonnaise, lemon juice, chives, salt, and pepper until well blended. The dressing can be made up to 3 days in advance and stored in an airtight container in the fridge.
2. Place the eggs in a small saucepan, add cold water to cover, and bring to a boil over high heat. As soon as the water begins to boil, turn off the heat, cover the pan, and let the eggs sit for 15 minutes, or until cool enough to handle. Remove the eggs from the water. Working with one egg at a time, softly and gently crack each eggshell all around and carefully peel it off while holding the egg under running cool water. Pat the eggs dry, halve lengthwise, and set aside.
3. In a large saucepan, bring 3 quarts/2.8 L lightly salted water to a boil over high heat. While waiting for the water to boil, fill a large bowl about half full with ice and then add cold water just to cover the ice. Line the baking sheet with paper towels.
4. Drop the carrots into the boiling water and boil for 3 to 4 minutes. Using the sieve, remove the carrots from the water and plunge them, sieve and all, into the ice bath. Remove the carrots from the ice water, drain, and dump them out onto the prepared baking sheet. This process, called \shocking,\ will halt the cooking so the vegetables retain their bright color and fresh crunch.
5. Bring the water back to a boil and repeat with the peas, leaving them in the boiling water for about 30 seconds, and then with the green beans, leaving them in the boiling water for 2 to 3 minutes, before shocking each of them, in turn, in the ice water and transferring them to the baking sheet. Replenish the ice bath as needed with more ice to keep it ice-cold.
6. Bring the water back to a boil and add the potatoes. Reduce the heat to medium and simmer for 10 to 12 minutes, or until you can pierce them easily with a fork. Shock the potatoes in the ice water, scoop them out, and then dump them onto the baking sheet with the other vegetables.
7. Decoratively arrange the lettuce, radishes, tomatoes, eggs, potatoes, carrots, peas, and green beans in four shallow salad bowls. Serve the dressing on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4911,"Pan Roasted Pork Loin with Bourbon-Paprika and Mustard Brine 1/4 cup whisky 1 tablespoon rock salt 2 tablespoons mustard 1 teaspoon paprika 1 /4 cup honey 1 (2-pound) porkloin, cut into 1 1/2-inch thick pieces and 4 inches long Instructions: Preheat oven to 400 degrees. In a shallow bowl, mix together all ingredients. Add the pork loin and let marinate overnight. Transfer the pork to a hot heavy-bottomed skillet and saute until browned, about 5 minutes. Transfer the pan to oven and finish cooking for 4 minutes. Serve with vinegar based cole slaw or honey mustard and crusty rolls. ","[Bourbon, Rioja, Pinot Noir, Barbera]" 4912,"Bourbon Bean and Chorizo Tacos 3? ounces chorizo, cut into thin half moons 1 tablespoon vegetable oil 1 medium onion, finely chopped 3 garlic cloves, chopped Kosher salt and freshly ground black pepper ? cup Maker's Mark? Bourbon 1 (1 pound 13-ounce) can pinto beans, rinsed and drained 12 fajita-size flour tortillas 3 ounces Monterey jack cheese, grated ? cup fresh cilantro, for serving Instructions:
8. In a large, deep skillet, cook the chorizo over low heat, stirring frequently, until lightly browned and curled, about 5 minutes. Transfer to paper towels to drain. 2. To the fat in the skillet, add the oil, onion, and garlic and a pinch each of salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. 3. Add the bourbon and beans. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the beans are hot and almost all of the liquid has evaporated, about 5 minutes. Using a potato masher or large fork, gently mash about half of the beans. Season to taste with salt and pepper. Stir in water if the mixture is too thick. 4. Warm the tortillas according to the package's directions. Divide the beans, chorizo, cheese, and cilantro among the warm tortillas. ","[Bourbon, Rioja, Tempranillo, Garnacha]" 4913,"Enchilada and Eggs 1 pound dried Anaheim cl 3 1/2 ounces chicken base 6 1/2 ounces cornstarch 12 corn tortillas 1 3/4 cups shredded cheddar cheese 1 3/4 cups shredded Monterey jack 1 cup shortening or vegetable oil 1/2 cup sliced green onion Black beans, recipe follows 8 to 12 eggs, cooked desired style Instructions: Remove the stems from the chiles, place in a large bowl and pour in enough scalding water to cover the chiles. Weigh down the chiles with a plate to ensure that they stay submerged. Soak for at least 4 hours to overnight. After the chiles have soaked for awhile, dump out all the dirty water. Fill a blender halfway with the soaked chiles (you may need to do this is batches depending on the size of your blender) and cover with enough fresh water to puree the chiles (this should equal to about 8 cups of water). Pour the puree into a stock pot, add the chicken base and 7 more cups of water. Bring the sauce to a boil. Make a slurry with 1 cup of cold water and the cornstarch. Add the slurry to the sauce, stir and simmer the sauce for about 20 minutes. Strain the sauce with a chinois or mesh strainer to remove the seeds. Preheat the oven to 375 degrees F. In a pan warm the shortening or oil to about 350 degrees F. Slide 1 tortilla at a time into the oil and coat with oil to make the tortillas pliable so that they do not tear or break when rolling the enchiladas. Make sure that the tortilla is only in the oil for a few seconds and doesn't fry. Coat the bottom of a baking dish with about 1 cup of enchilada sauce to prevent the enchiladas from sticking to the pan. Lay a tortilla down, fill with 1/4 cup of cheddar and jack cheeses and 1-ounce of sauce. Toll the tortilla and place in the baking dish. Continue with the remaining tortillas. Cover the enchiladas with sauce so that the tortillas are coated well. Sprinkle the remaining cheese on top and bake for about 15 to 20 minutes or until the cheese has melted. Garnish with green onion. Serve the enchiladas and black beans with 2 eggs cooked any style. Boil all ingredients in a pot for about 2 1/2 hours or until beans are tender. Remove the onion. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 4914,"Date Night Chicken Pasta Kosher salt and freshly ground black pepper 8 ounces casarecce pasta
   2 boneless, skinless chicken breasts (if breasts are thick, lightly pound to 1-inch thickness)
   2 tablespoons olive oil
   1/4 cup white wine, such as Pinot Grigio
   1 tablespoon salted butter
   3 stalks broccolini, cut into 2-inch pieces
   10 asparagus spears, cut into 2-inch pieces
   2 cloves garlic, minced
   1 teaspoon dried oregano
   3/4 cup heavy cream
   1/3 cup grated Parmesan, plus a piece of Parmesan for shaving
   Zest and juice of 1/2 lemon
   6 fresh basil leaves
   Instructions: Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions. Sprinkle the chicken on one side with salt and pepper. Heat the olive oil over medium-high heat in a large skillet. When the oil is hot, add the chicken, seasoned-side down, then sprinkle the other side with salt and pepper. Cook until golden brown and cooked through, 5 to 6 minutes per side. Remove from the skillet and set aside. Drain the pasta, reserving 1 cup of the pasta water. Set aside. With the empty chicken skillet over a medium heat, add the white wine, scraping the bottom of the skillet with a wooden spoon, until almost fully reduced, about 30 seconds. Add the butter and melt. Add the broccolini and saute until bright green, about 1 minute. Add the asparagus and saute for 1 minute more. Add the garlic and oregano and stir to combine. Add the cream and bring to a simmer, stirring. Stir in the grated Parmesan, lemon zest and juice. Season with salt and pepper. Add the reserved pasta to the sauce and toss well to coat the pasta, adding the pasta water 1/4 cup at a time, if the sauce is too thick. Slice the chicken breasts thinly and place on top of the pasta, or serve them whole if you prefer. Garnish with the basil leaves and Parmesan shavings. ","[Chardonnay, Sauvignon Blanc, Chianti, Tempranillo]" 4915,"Bacon Wrapped Scallops with Spicy Mayo 1 1/2 pound large scallops 1/2 pound thin-sliced bacon Extra-virgin olive oil Sea salt and freshly ground black pepper 1 cup good quality mayonnaise 1/4 cup hot chili paste (recommended: Sriracha Hot Chili Paste) 1 lime, juiced 2 tablespoons chopped cilantro, plus more for garnish 2 heads Bibb lettuce, washed 3 avocados, sliced Instructions: Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.
   Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.
   To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped scallop, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 4916,"Tomato Cucumber and Feta Salad 2 tomatoes, cored and sliced 1 1/2 cucumbers, peeled, seeded and sliced Salt and pepper 2 tablespoons red wine vinegar 3 tablespoons olive oil 1/2 cup feta cheese, crumbled Instructions: In medium bowl combine tomatoes and cucumber. Season with salt and pepper. Add vinegar and olive oil. Toss to coat. Sprinkle on feta and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 4917,"Dungeness Crab Bisque 4 Dungeness crabs 3 tablespoons olive oil 1 carrot, chopped 2 stalks celery, chopped 3 tomatoes, chopped 5 cloves garlic, chopped 5 shallots, chopped 3 sprigs fresh tarragon leaves, chopped 3 tablespoons Cognac 2 cups dry white wine 2 tablespoons tomato paste 10 cups fish stock or water Salt Freshly ground pepper Cayenne pepper Pinch dried thyme 1 bay leaf 2 cups heavy cream 1 lemon, juiced 1 tablespoon minced chives or parsley leaves Instructions: Remove the claws from the crabs and quarter the bodies. Heat a 6-quart stockpot. Add the oil and saute the crab pieces until they are red. Remove the pieces as they are cooked. Add the carrot, celery, tomatoes, garlic, shallots, and tarragon and continue to saute for 10 minutes. Pour in the cognac and ignite. When the flame has subsided, deglaze with white wine, and add the tomato paste, crab, and enough fish stock to cover. Season with salt, pepper, cayenne, thyme, and bay leaf and boil gently for 15 minutes. In a small saucepan, reduce the cream by half. Remove the crab bodies from the pot and set aside. Add the reduced cream to the soup. Puree the soup, in batches, in a food processor. Strain the pureed soup and keep warm. Remove the meat from the claws and cut into bite-size pieces and add to the soup. Season with lemon juice, salt, and pepper. Serve in heated soup bowls and garnish with minced chives or parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 4918,"Marinated Veggie Kebabs with Halloumi Cheese 1/2 cup olive oil 1/2 cup sherry vinegar 3 tablespoons Dijon mustard 2 tablespoons fresh basil, chopped 2 tablespoons honey 1/2 teaspoon kosher salt 1/2 teaspoon cracked black pepper 3 cloves garlic, minced 12 button mushrooms, cleaned and stemmed 12 heirloom cherry tomatoes 1 Anaheim cl pepper, stemmed and seeded, cut into 1/2-inch chunks
1 yellow squash, cut into 1/2-inch chunks 1 zucchini, cut into 1/2-inch chunks 12 ounces halloumi cheese, cut into 1/2-inch chunks Spicy Avocado Dill Dip, for serving, recipe follows 1 medium ripe avocado 1 cup sour cream 1/4 cup fresh dill, chopped, plus a few sprigs for garnish 2 scallions, white and green parts, thinly sliced
1 clove garlic, minced 1/2 medium jalapeno, minced, seeded for milder heat 1/2 teaspoon kosher salt 1/4 teaspoon black pepper Chips, or vegetable crudites, for serving Instructions: Preheat a grill to medium-high heat.
For the marinade: Whisk together the oil, vinegar, mustard, basil, honey, salt, pepper and garlic in a small bowl. The marinade can be made 2 days in advance and kept in the refrigerator.
For the veggies and cheese: Place the mushrooms, tomatoes, cl pepper, squash and zucchini in a plastic bag and pour the marinade over. Marinate for 3 to 4 hours.
Remove the vegetables from the marinade, reserving any leftover marinade. Thread each type of vegetable all onto 1 skewer to ensure proper cooking time for each vegetable. Place the zucchini, squash, pepper and mushroom skewers on the grill first. Grill, turning once, until the vegetables have charred and softened, 8 to 10 minutes. Grill the halloumi and cherry tomatoes, 3 to 4 minutes.
Once the vegetables are cooked, transfer them from the skewer to a bowl. Toss with extra marinade. Serve the vegetables with toothpicks and the Spicy Avocado Dill Dip. Mash the avocado with a fork in a medium bowl. Add the sour cream and whisk until well combined. Stir in the dill, scallions, garlic, jalapeno, salt and black pepper. Chill in the refrigerator for about 30 minutes. Serve with chips or vegetable crudites and garnish with a few sprigs of fresh dill.
","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]

" 4919,"Roasted Peaches with City Ham, Wild Arugula, Burrata and Sorghum Vinaigrette 3 tablespoons balsamic vinegar 1 tablespoon sorghum syrup
1 tablespoon apple cider vinegar
1/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/2 cup olive oil
4 ripe peaches, halved, pits removed
1 pound burrata, thickly sliced
12 ounces thinly-sliced city ham
3 ounces baby arugula
Instructions: Whisk together the balsamic vinegar, sorghum syrup, apple cider vinegar, smoked paprika and some salt and pepper in a medium bowl until smooth. Slowly whisk in the oil until emulsified. Set aside. Heat a medium nonstick skillet over medium heat. Brush some of the sorghum vinaigrette on the cut sides of the peaches and put them, cut-side down, in the hot skillet. Cook just until the vinaigrette caramelizes, about 2 minutes. Transfer the peaches, cut-side up, to a serving platter and arrange slices of burrata around them. Scatter the ham over and around the peaches and burrata, then scatter the arugula on top. Drizzle with a bit more sorghum vinaigrette and grind some black pepper over the top. Serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 4920,"Sauteed Broccoli 3 tablespoons extra-virgin olive oil 3 cloves garlic, roughly chopped Pinch red pepper flakes 1 bunch broccoli, trimmed and cut into bite-size pieces 1/2 cup low-sodium chicken broth 1/2 teaspoon kosher salt Freshly ground black pepper Instructions: Heat the olive oil, garlic, and pepper flakes in a large skillet of medium heat until fragrant and garlic begins to brown, about 30 seconds. Stir in broccoli and cook until the broccoli is bright green, about 3 minutes. Add the chicken broth and season with salt and pepper and cook until just tender, about 3 to 5 minutes. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 4921,"Chicken with Pepita Sauce 1 cup unsalted raw pepitas 1/2 teaspoon cumin seeds 1 1/2 cups medium-hot salsa verde 1 cup packed fresh cilantro 1/4 teaspoon ground allspice 1 rotisserie chicken, skin removed, meat shredded (about 4 cups) Kosher salt and freshly ground pepper 1 large red bell pepper, thinly sliced 5 radishes, sliced Juice of 1/2 lime, plus wedges for serving 8 small corn or flour tortillas Instructions: Heat a large skillet over medium heat. Add the pepitas and toast, stirring occasionally, until they begin to pop, 5 to 7 minutes. Transfer 2 tablespoons pepitas to a small bowl and add the rest to a blender. Add the cumin seeds to the same skillet and toast until dark brown, about 1 minute. Add to the blender; reserve the skillet. Add the salsa verde, 1/2 cup cilantro, the allspice and 1/2 cup water to the blender. Blend until smooth, adding up to 2 tablespoons more water if needed. Pour the puree into the reserved skillet; stir in the chicken and bring to a simmer over medium-high heat. Cook, stirring occasionally, until warmed through, about 5 minutes; thin with up to 1/4 cup water if needed. Season with salt and pepper. Toss the bell pepper, radishes, lime juice and remaining 1/2 cup cilantro in a small bowl; season with salt and pepper. Warm the tortillas in a large dry skillet. Divide the tortillas, bell pepper salad and chicken among plates. Sprinkle with the reserved pepitas; serve with lime wedges. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 4922,"Skirt Steak With Asian Bruschetta 1 tablespoon soy sauce 1 teaspoon toasted sesame oil
2 Thai chiles, chopped
2 teaspoons grated ginger
One 1-pound skirt steak, cut in half
1 tablespoon vegetable oil, for oiling the grill pan 1/2 teaspoon kosher salt
2 cups diced tomatoes (about 3 medium tomatoes) 1/2 teaspoon toasted sesame oil
1 tablespoon olive oil
1 teaspoon rice wine vinegar
2 tablespoons chopped fresh basil
2 teaspoons white sesame seeds, toasted
1/4 teaspoon kosher salt
Instructions: For the steak: In a large, resealable plastic bag, mix the soy sauce, sesame oil, chiles and ginger. Add the steak to the marinade, seal the bag, and move the steak around to coat it with marinade. Marinate the steak in the refrigerator for at least 8 hours or ideally overnight. For the bruschetta: In a medium bowl, toss the tomatoes with the sesame oil, olive oil, vinegar, basil, sesame seeds and salt. Set aside. Remove the steak from the refrigerator 30 minutes prior to cooking; preheat a grill pan over high heat. Oil the grill pan with the vegetable oil. Season the steak on both sides with the 1/2 teaspoon salt. Grill over high heat until nicely marked and cooked to the desired doneness, about 3 to 4 minutes per side for medium. Allow the steak to rest for 10 minutes before slicing on an angle, against the grain. Serve topped with the marinated tomatoes. ","[Cabernet Sauvignon, Syrah, Pinot Noir, Chianti]" 4923,"Jam Cocktails 1 cup seedless raspberry jam 1/4 teaspoon lavender extract or 4 drops lavender bitters
1 bottle prosecco
1 bottle vodka
1 bottle club soda
Instructions: In a small bowl, whisk together the jam and the extract. Bubbles and Jam: Place 1 teaspoon of the jam mixture in a champagne flute and top with prosecco. Stir gently to combine. Vodka and Jam Cocktail: Place 1 teaspoon of the jam mixture in a rocks glass and top with 1 1/2 ounces vodka. Fill the glass with ice, then top off with club soda. Stir gently to combine. Bubbles and Jam Mocktail: Combine 2 teaspoons of the jam mixture in a highball glass with club soda and ice. Stir gently. Cook's Note: Present the jam in a pretty bowl with a teaspoon and place all the bottles in an ice bucket for guests to mix their own alcoholic or non-alcoholic beverages. Place a menu on the table with all of the options available as refreshments. ","[Prosecco, Vodka, Sparkling Water]" 4924,"Paneer-Stuffed Peppers 4 large red or green peppers, halved, stems removed, and seeded 4 tablespoons vegetable oil 1 1/4 teaspoons cumin seeds 1 onion, chopped 3 large tomatoes, chopped 2 teaspoons finely chopped fresh ginger 2 handfuls frozen peas 2 1/2 ounces fresh green beans, trimmed and chopped
Kosher salt 1/2 teaspoon ground turmeric 1/2 teaspoon red cl powder 2 teaspoons ground coriander 1 1/2 teaspoon garam masala 9 ounces fresh paneer (fresh lacto-vegetarian cheese), crumbled 1/2 cup water 5 tablespoons heavy cream Freshly ground black pepper Handful fresh chopped cilantro leaves Water, as needed 7 ounces basmati rice, cooked according to package instructions, to serve Instructions: Preheat the oven to 375 degrees F.
Place the pepper halves onto a sheet pan, and drizzle with 1 tablespoon vegetable oil, and bake in the oven for 20 to 25 minutes, or until softened. Once the peppers are cooked, remove them from the oven, and set aside.
Meanwhile, heat the remaining 3 tablespoons oil in a nonstick pan. Add the cumin seeds, and fry for 20 to 30 seconds, or until the seeds are fragrant. Add the chopped onion, and cook for 3 to 4 minutes, or until golden brown. Add the tomatoes, ginger, peas, beans, salt, turmeric, cl powder, coriander, and garam masala, and simmer for 10 to 12 minutes, or until the tomatoes have softened, and reduced to a pulp.
Add the crumbled paneer, and the water, and stir until well combined. Bring the mixture to a simmer, and simmer for 2 to 3 minutes.
Add the heavy cream, and season well with freshly ground black pepper. Simmer the mixture until heated through.
Add the chopped cilantro, and continue to simmer the mixture for 4 to 5 minutes, adding tablespoons of water as necessary to stop the sauce from drying out as the paneer absorbs the liquid.
Preheat a grill to its highest setting and lightly oil the grates. While the grill is heating up, fill each of the roasted pepper halves with the paneer mixture. When the grill is hot, grill the stuffed peppers until the paneer mixture is golden brown.
To serve the dish, place one or two stuffed pepper halves onto each serving plate, and spoon a portion of basmati rice alongside each. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 4925,"25-Minute Cheesy Sausage and Butternut Squash Casserole 3 tablespoons extra-virgin olive oil 1 medium red onion 1 pound spicy Italian sausage, casings removed 10 ounces frozen diced butternut squash (about 1 1/2 cups) One 15-ounce can crushed tomatoes Kosher salt and freshly ground black pepper One 16-ounce tube ready-made polenta 1 tablespoon unsalted butter, cut into small pieces, plus more for greasing the dish 5 ounces fontina cheese, thinly sliced (1 1/4 cups) 1 ounce grated Parmesan (about 1/4 cup) 5 ounces baby spinach (about 6 cups) 2 teaspoons balsamic vinegar Instructions: Position an oven rack about 5 inches from the broiling element, and preheat the broiler. Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. While the pan is heating, thinly slice the onion; set aside about 1/3 cup for the salad. Add the sausage to the pan, and break it up into smaller chunks with a wooden spoon. Stir periodically until it is brown all over, about 5 minutes. Add the remaining onion and the squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt and a few grinds of pepper. Cover partially, and let simmer vigorously, stirring occasionally, until reduced and thick, about 10 minutes. Meanwhile, slice the polenta into 1/4-inch rounds. Butter the flameproof baking dish, and shingle the rounds in one layer. Dot the polenta with the pieces of butter. Place the dish under the broiler, and broil the polenta until it is hot and soft, about 4 minutes. When the sauce is ready, spread it over the broiled polenta. Top with the fontina and grated Parmesan. Return the casserole to the broiler, and broil until the top is browned and bubbly, about 3 minutes. Meanwhile, toss the spinach in a large bowl with the reserved onion, the remaining 1 tablespoon olive oil, the balsamic vinegar, and salt and pepper to taste. Serve the casserole with the spinach salad on the side. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 4926,"Sunny's Change Lanes and Go Dip 1 cup smooth almond butter 1/4 cup maple syrup, plus more for drizzling 1/4 cup strawberry jelly
3 tablespoons toasted slivered almonds
3 tablespoons raisins
Pretzel rods or nuggets, for dipping
Instructions: In a medium bowl, stir together the almond butter with the maple syrup until incorporated. If you have squeeze bottles, put some of the maple almond butter into one for easy delivery, as well as the jelly. (Refrigerate the leftover maple almond butter to use as a spread.) To assemble the dip for a lunchbox, use a 1-cup, flat resealable container. Squeeze or spread about a 1/4-cup line of strawberry jelly along the left side of the container. Lay the almonds next to the jelly in a line. Next to the almonds, squeeze or spread about a 1/4-cup line of the maple almond butter. Add a line of raisins, leaving a lane on the right of the container for the pretzels. Drizzle the top of the dip with maple syrup. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 4927,"Wake 'N' Bake Chicken 60 grams (2.1 ounces) granulated onion 60 grams (2.1 ounces) salt
40 grams (1.4 ounces) Hungarian paprika
40 grams (1.4 ounces) sugar
30 grams (1.1 ounces) granulated garlic
20 grams (.7 ounce) celery salt
5 grams (.2 ounce) Spanish paprika
1 egg 100 grams (3.5 ounces) organic sour cream
100 grams (3.5 ounces) organic whole milk
150 grams all-purpose flour 100 grams (3.5 ounces) ground breadcrumbs
100 grams (3.5 ounces) ground cornflakes
10 grams (.4 ounce) sugar
8 grams (.3 ounce) Hungarian paprika
6 grams (.2 ounce) poultry seasoning
3 grams (.1 ounce) ground celery seed Salt and pepper 250 grams (8.8 ounces) ground pork jowl 17 grams (.6 ounce) breadcrumbs
10 grams (.4 ounce) maple syrup
4 grams (.1 ounce) salt
2 grams (.1 ounce) minced fresh ginger
2 grams (.1 ounce) minced fresh sage
1 gram (.04 ounce) ground black pepper
375 milliliters (12.7 ounces) chicken stock 125 (4.2 ounces) milliliters whole milk
50 grams (1.8 ounces) rendered pork lard or bacon fat
1/4 cup finely diced onions
1 garlic clove, crushed
1 sprig fresh thyme
50 grams (1.8 ounces) all-purpose flour Salt and pepper 4 boneless organic chicken breasts 4 tablespoons canola or olive oil
Cornflakes, for topping Chopped fresh parsley, for topping Instructions: For the Jackalope's dry rub: Mix together granulated onion, salt, Hungarian paprika, sugar, granulated garlic, celery salt and Spanish paprika in a bowl with a whisk. Keep in an airtight container. For the wet marinade: Whisk together egg, sour cream and milk in a small bowl. For the wake 'n' bake crust: Mix together flour, breadcrumbs, cornflakes, sugar, paprika, poultry seasoning, celery seed and salt and pepper in a bowl with a whisk. Keep in an airtight container. For Jackie's sausage: Combine pork, breadcrumbs, syrup, salt, ginger, sage and pepper together in a bowl and knead for 3 minutes. For the sausage gravy: Brown 250 grams (8.8 ounces) Jackie's sausage in a skillet (save remainder for another use), then set aside. Place stock and milk in a small saucepan and bring up to a simmer. Add pork fat to a skillet over medium heat, along with onions, garlic and thyme and cook until onions go translucent. Add flour to fat along with salt and pepper and stir well to combine, then cook for 2 minutes. (Do not leave it alone or it will burn.) Add hot stock and whisk well until mixture comes to a simmer and thickens. (If too thick, add a bit more milk.) Add cooked sausage and adjust seasoning. For the wake 'n' bake chicken: Sprinkle dry rub evenly on chicken. Rub gently. Cover chicken with wet marinade and refrigerate for 1 hour. Place 2 cups wake 'n' bake crust in a medium paper bag. Take one piece of chicken at a time out of the marinade, letting excess marinade drip off, and shake well in the bag to coat chicken. Place on a sheet pan lined with parchment and let rest for at least another 30 minutes. Preheat oven to 450 degrees F. Drizzle a small amount of oil over the chicken. Bake 6 to 7 minutes, then flip and cook until an instant-read thermometer inserted in the center of a breast registers 160 degrees F, another 6 to 7 minutes. Top with sausage gravy and serve. I like to sprinkle a few cornflakes on top and a small amount of fresh parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 4928,"Chocolate Sheet Cake 2 cups all-purpose flour 2 cups sugar 1/4 teaspoon salt 1/2 cup buttermilk 1 teaspoon baking soda 1 teaspoon vanilla extract 2 large eggs 2 sticks butter 4 heaping tablespoons cocoa powder 1 3/4 sticks butter 4 heaping tablespoons cocoa powder 6 tablespoons milk 1 teaspoon vanilla extract 1 pound powdered sugar 1/2 cup finely chopped pecans, optional Instructions: For the cake: Preheat the oven to 350 degrees F. In a large bowl, combine the flour, sugar and salt. Stir together and set aside. In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside. In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes. While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined. Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]

" 4929,"Boston Brown Bread 1/2 cup rye flour 1/2 cup stone-ground cornmeal 1/4 cup whole wheat flour 1/4 cup white bread flour 1/2 teaspoon baking powder 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1/2 cup dark molasses 1/2 cup buttermilk 1 large egg, beaten
Instructions: Place a rack in the bottom third of the oven and preheat to 300 degrees F. In a large bowl, whisk together the rye flour, cornmeal, whole wheat flour, white bread flour, baking powder, salt, and baking soda. In a medium bowl, whisk together the molasses, buttermilk, and egg. Pour the molasses mixture into the flour mixture and mix until a thick batter is just formed. Transfer the batter to the prepared coffee can. Cover tightly with the foil, buttered-side down. Place the coffee can in a pot that is twice the height of the can. Pour enough hot water in the pot to reach halfway up the sides of the can. Bring the water to a boil on top of the stove, before transferring to the oven. Bake the bread, in the water bath, until spongy and a wooden skewer inserted in the center comes out clean, about 3 hours. Remove can from the water bath and set aside to cool completely. Remove the loaf from the can. Slice into rounds and serve. ","[Merlot, Pinot Grigio, Chianti, Tempranillo]" 4930,"Sunny's Funky Monkey Waffle Pudding 1 tablespoon salted butter 9 to 12 frozen waffles, thawed and cut into quarters
2 cups chocolate milk, at room temperature
1/2 cup chunky peanut butter, slightly melted to loosen
1/4 cup light or dark brown sugar
2 ripe bananas, mashed
Kosher salt
1 large egg
1/2 cup mini marshmallows
1/4 cup semisweet chocolate chips
6 strips crisp-cooked bacon, chopped
Warm maple syrup, for serving Instructions: Butter the bottom and sides of an 8-by-8-inch baking dish. Arrange the waffle wedges standing up in rows, alternating every other piece so the curved side faces the opposite direction to create an organized but random top with curved peaks. In a blender, add the chocolate milk, peanut butter, brown sugar and bananas. Add a pinch of salt and blend to taste; it should not be salty, just taste like a hint of salt. Add the egg and blend until smooth. Preheat the oven to 350 degrees F. Slowly pour the custard over the prepared dish of waffle wedges and let rest 10 to 15 minutes to allow it to soak into the waffles. The waffles will crest above the custard line; gently press down to encourage absorption. Bake until the tops are golden and the custard feels set, 50 minutes to 1 hour. Remove and sprinkle the marshmallows, chips and bacon over the top. Put back in the oven and bake until the chocolate is shiny and the marshmallows soften, 5 to 10 minutes more. Serve with warm maple syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 4931,"Salmon Medallions 4 (3/4-inch thick) salmon steaks, boned and securely tied with butcher's string Alder planks (green or soaked in water for 24 hours) 1 bunch fresh baby dill 8 ounces cream cheese 1 lemon, zested and cut into wedges I pinch paprika Salt Fresh cracked black pepper Fresh herbs, for garnish Instructions: Preheat grill to high. Place tied salmon steaks on the alder planks. Cut 1 1/2-inch hole in center of tied steaks. Finely mince fresh dill and mix with cream cheese. Spoon the mixture into the center of steaks. Season with lemon zest, paprika, salt, and cracked black pepper. Place planks on grill until they begin to smoke, reduce heat to medium low and cover grill. Cook slowly for 15 to 20 minutes or until the fish begins to flake easily. Do not overcook. Garnish with lemon wedges and fresh herbs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4932,"Emeril's Hawaiian-Style Poke 1/2 cup crunchy peanut butter 1/2 cup coconut milk 1 tablespoon soy sauce, plus more for seasoning 2 teaspoons fresh lime juice 2 teaspoons hot pepper sauce (recommended: Emeril's Kick it Up Red Pepper Sauce) 1 teaspoon sesame oil, plus more for seasoning 1 pound sushi grade ahi tuna, cut into large dice 1/4 cup minced red onions 3/4 cup ogo seaweed, rinsed and chopped 5 teaspoons chopped roasted macadamia nuts 3 tablespoons chopped fresh cilantro leaves 1 lime, juiced Hawaiian sea salt Deep-fried wonton wrappers, for serving Butter lettuce leaves, for serving Instructions: In the bowl of a food processor, combine the peanut butter, coconut milk, soy sauce, lime juice, hot sauce, and sesame oil, and process on high speed. Place tuna in a large bowl. Add the red onions, seaweed, macadamia nuts, cilantro, and lime juice. Pour the peanut butter mixture over the tuna and combine. Season with sesame oil, soy sauce, and Hawaiian salt, to taste. Serve on top of wonton chips or wrap in lettuce leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 4933,"Ty's Thai Salad 1 head Napa cabbage, shredded 1 head red cabbage, shredded 1 large cucumber, julienned One 10-ounce bag shelled edamame, cooked 2 carrots, peeled and grated 2 green onions, finely sliced 2 cups olive oil 1 1/2 cups finely chopped fresh cilantro 1 cup sugar 2 cloves garlic, minced Juice of 2 limes 1/2 teaspoon salt 1/2 teaspoon pepper 1 avocado, peeled and finely sliced Instructions: For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions. For the sweet lime-cilantro dressing: Put the oil, cilantro, sugar, garlic, lime juice, salt and pepper in a large blender and blend until smooth. Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 4934,"Stuffed Tomatoes 2 vine-ripened tomatoes Salt 1/2 cup bread crumbs 2 tablespoons Hidden Valley? Original Ranch? Salad Dressing and Seasoning Mix
1/2 cup grated Parmesan 1/4 cup olive oil Instructions: Preheat oven to 400 degrees F. Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan line with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl mix together bread crumbs, Hidden Valley? Original Ranch? Salad Dressing and Seasoning Mix and 1/4 cup of the Parmesan. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 4935,"Meatloaf Quesadillas 1 small head broccoli, cut into small florets, stems reserved 1 carrot, thinly sliced 2 limes (1 juiced, 1 cut into wedges) 1/2 cup fresh cilantro, roughly chopped 1/4 cup chopped pickled jalapeno peppers, plus 3 tablespoons of the brine 1/4 cup extra-virgin olive oil, plus more if needed 3 plum tomatoes, diced 1/4 small white onion, diced 3 cups crumbled cold leftover Slow-Cooker Meatloaf 3 burrito-size flour tortillas 2 cups shredded Mexican cheese blend or sharp cheddar (about 8 ounces) Sour cream, for serving 2 1/4 pounds ground meatloaf mix (a combination of beef, pork and veal) 1 cup panko breadcrumbs 2 large eggs 1 1/4 cups ketchup 2 tablespoons Worcestershire sauce 4 scallions, finely chopped 2 tablespoons chopped fresh parsley, plus more for topping 2 teaspoons chopped fresh thyme Kosher salt and freshly ground pepper 12 ounces small fingerling potatoes, halved lengthwise 3 carrots, sliced 1 inch thick 1/4 cup low-sodium chicken broth 2 tablespoons packed light brown sugar Instructions: Preheat the oven to 400 degrees F. Put the broccoli florets in a microwave-safe bowl and add 2 tablespoons water. Cover with plastic wrap and microwave until tender, about 3 minutes; set aside. Meanwhile, trim the broccoli stems and peel into wide ribbons using a vegetable peeler; transfer to a large bowl. Add the carrot, half each of the lime juice, cilantro and jalapenos, the brine and 3 tablespoons olive oil; toss. Drain the florets and rinse under cold water; add to the salad and toss. Combine the tomatoes, onion and remaining lime juice, cilantro and jalapenos in a bowl. Mix half of the salsa with the meatloaf. Divide the meatloaf mixture among the tortillas, spreading it on one side. Top with the cheese, then fold the tortillas in half over the filling. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in batches and re-oiling the skillet as needed, cook the quesadillas until golden, 1 to 2 minutes per side. Transfer to a baking sheet and bake until the cheese melts, 5 minutes. Cut the quesadillas into wedges and serve with the sour cream, remaining salsa, lime wedges and broccoli salad. Combine the meatloaf mix, panko, eggs, 3/4 cup ketchup, 1 tablespoon Worcestershire sauce, the scallions, parsley, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl; mix with your hands until just combined. Form into a 5-by-9-inch loaf. Transfer the meatloaf to a 6-quart slow cooker. Scatter the potatoes and carrots over and around the meatloaf. Pour in the chicken broth. Cover the slow cooker and cook 8 hours on low or 4 hours on high. When the meatloaf is done, skim off any excess fat from the juices in the slow cooker. Combine the remaining 1/2 cup ketchup, 1 tablespoon Worcestershire sauce and the brown sugar in a small bowl, then whisk in 1/4 cup juices from the slow cooker. Brush the top of the meatloaf with the ketchup mixture. Cover the slow cooker and let the meatloaf rest, 10 minutes. Remove the meatloaf from the slow cooker and slice in half. Serve half with the vegetables; top with more parsley.
","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Zinfandel]" 4936,"Chewy Chocolate Peanut Butter Bars Nonstick cooking spray, for the pan 1 cup sugar
1 cup light corn syrup
1 teaspoon vanilla
1/2 teaspoon kosher salt
1 cup unsweetened peanut butter
7 cups cereal flakes, such as Special K 1 cup dark chocolate chips
1 cup butterscotch chips
Flaky salt Sprinkles, for topping, if desired
Instructions: Preheat the oven to 350 degrees F. Grease a 9-inch square pan with cooking spray and line with parchment so that wings come up the sides by 1 inch. In a large pot, combine the sugar, corn syrup, vanilla and salt over medium heat and cook until the sugar is melted. Stir in the peanut butter, then the cereal. Pour into the prepared pan and pack it down firmly and evenly with a spatula. Scatter the chocolate chips and butterscotch chips all over the top. Bake until the chips are melty, about 3 minutes. Use an offset spatula to spread the melted chips in an even layer all over the top. Sprinkle with flaky salt and sprinkles if using and allow to set at room temperature or in the fridge. Slice into 25 squares. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 4937,"Crab Quiche 1 1/3 cups flour 1/2 cup (1 stick) cold, unsalted butter, cut into 1/2inch cubes 1 egg 1 teaspoon salt 2 to 3 tablespoons iced water 1 bunch watercress, cleaned and finely chopped 8 ounces cooked crabmeat 1 tablespoon wholegrain mustard 2 eggs 2 yolks 3/4 cup milk 3/4 cup heavy cream 2 tablespoons sherry 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt 1/8 teaspoon cayenne pepper Instructions: In a large bowl, combine flour, butter, egg, salt and 1 teaspoon water. Mix lightly with your fingertips until pastry forms pea-sized pieces. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water. Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or up to 3 days. In a small bowl, combine the watercress and crabmeat and toss well. Set aside. Preheat the oven to 375 degrees and arrange the rack in the middle of the oven. On a generously floured surface, roll pastry from the center out, lifting the pastry, turning slightly, and occasionally flipping to prevent sticking. Roll pastry to 1/8-inch thickness. Lightly butter and flour a 8 by 12-inch tart pan with removable bottom, and line with pastry. fork. Line the pastry with parchment or aluminum foil larger Prick the bottom all over with a than the pan and fill the pan with weights, rice, or beans. Bake about 20 minutes, until the edges begin to color. Remove the paper and weights, and brush the mustard over the bottom of the pastry. Lower the oven temperature to 325 degrees F. In a bowl, beat eggs and yolks lightly with milk and cream, add sherry, nutmeg, salt, and pepper. Spoon crab mixture into tart shell, spreading evenly. Pour custard over crab to within 1/4-inch of the top of the crust. Bake 25 to 30 minutes, or until custard puffs. Allow to cool 10 minutes before serving. Remove tart shell and serve warm or room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4938,"Bacon, Egg and Cheese on a Hard Roll 3 slices bacon 3 eggs, beaten Salt and pepper Hard roll Cheddar cheese Instructions: Cook bacon in microwave until crisp and set aside on paper towels to drain. Heat a nonstick skillet over medium heat, add eggs and stir just until they are firm. Slice roll in half and toast. Top eggs with cheese and cover until cheese melts. Top roll with eggs and bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4939,"Brown Butter Thumbprints 2 sticks unsalted butter, at room temperature 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon ground cardamom 1/4 teaspoon salt 3/4 cup superfine sugar 1 large egg 1/3 to 2/3 cup jam Instructions: Line 2 baking sheets with parchment paper. Melt the butter in a small skillet or saucepan over medium heat. Cook, swirling the pan, until brown flecks appear and the butter smells nutty, about 7 minutes. Pour into a heatproof bowl. Freeze, stirring occasionally, until the butter is spreadable, 35 to 40 minutes. Meanwhile, whisk the flour, baking powder, cardamom and salt in a medium bowl; set aside. Beat the browned butter and 1/2 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and beat in the flour mixture until the dough comes together.