Instructions: Pour the orange juice into an ice cube tray and freeze for 3 hours. Put the frozen orange juice cubes and raspberries into the bowl of a food processor. Add the sugar and process until the mixture is the texture of snow, 45 to 60 seconds. If the mixture remains course in texture add 1 to 2 tablespoons of water. Serve immediately, or transfer to a freezer container and freeze for later. ","[Chardonnay, Moscato, Sauvignon Blanc]" 27504,"Salsa de cl Colorado 6 ounces large, medium hot whole dried red guajillo chiles Boiling water to cover 1 tablespoon dried oregano 8 garlic cloves, peeled 2 cups water 2 tablespoons vegetable oil 1 1/2 tablespoons flour 2 teaspoons sea salt, or to taste 1 teaspoon sugar 1 teaspoon vinegar Instructions: Heat a comal or a cast iron skillet over medium heat until a drop of water sizzles on contact. Remove the stems and seeds from the chiles and wipe them clean with a dry cloth. Place them on the comal and toast them, just until their aroma is released, 30 to 60 seconds. Be careful not to burn them. Place the chiles in a bowl and cover them with boiling water. Let them soak until softened, about 10 minutes. Drain the chiles and discard the liquid. Place the chiles, oregano, garlic, and the 2 cups of water in a blender and blend to a smooth puree. Add more water if the sauce is too thick. Place the oil in a medium size saucepan. Heat the oil over medium high heat until it is rippling. Add the flour and cook, stirring constantly, until golden. Add the cl puree and salt to the pan and reduce the heat to low. It may splatter as you pour it in, so be careful. Cook, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes. Finish the sauce with the sugar and vinegar. Store, tightly covered, in the refrigerator up to a week or indefinitely in the freezer. ","[Malbec, Tempranillo, Garnacha, Barbera]" 27505,"Broccoli and Cheese Smashed Potatoes 1 1/2 pounds small potatoes (recommended: Yukon gold) 1 small head broccoli 1 cup whole milk 2 tablespoons butter 1 1/2 cups shredded sharp Cheddar Salt and freshly ground black pepper Instructions: Halve the potatoes and add to a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to medium-low and cook the potatoes for 10 minutes while you trim and chop broccoli into 1/2-inch dice. Add the broccoli to the potatoes and cook for 5 minutes more. Drain and return to the hot pot to dry. Stir in the milk, butter and cheese and mash until the cheese melts into potatoes and broccoli. Season with salt and pepper, to taste, and transfer to a serving bowl, to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 27506,"Southern Pecan Crisps 1/2 cup packed brown sugar 2 tbsp. butter, melted 1/3 cup chopped pecans 1/2 of a 17.3-ounce package Pepperidge Farm(R) Puff Pastry Sheets (1 sheet), thawed according to package directions 2 1/2 tsp. confectioners' sugar Instructions: 1.Heat the oven to 400F. Stir the brown sugar, butter and pecans in a small bowl. 2.Unfold the pastry on a lightly floured surface. Roll the pastry into a 15 x 12-inch rectangle. Cut the rectangle into 20 (3-inch) squares. Press the squares into the bottoms of 20 (3-inch) muffin-pan cups. Place 1 heaping teaspoon pecan mixture in the center of each cup 3.Bake the pastries for 12 minutes or until they're golden brown. Remove the pastries from the pans and let cool on a wire rack. Sprinkle the pastries with confectioners' sugar, if desired. ","[Chardonnay, Riesling, Viognier, GSM Blend]" 27507,"Prosciutto-Wrapped Beef Cubes with Mustard Pan Sauce 1 pound tender cut beef, cut into roughly 2-inch cubes to make 12 pieces Freshly ground black pepper 1/4 pound prosciutto 1 tablespoon olive oil 1 tablespoon butter 1 small shallot, diced 1/2 cup chicken stock 1 tablespoon coarse-grain mustard 2 tablespoons heavy cream 2 tablespoons freshly chopped parsley leaves Instructions: Sprinkle beef on all sides with black pepper. Wrap beef cubes with enough prosciutto to cover entirely. Be sure that prosciutto doesn't overlap more than once. Place wrapped cubes seam side down on a plate. In a large skillet over medium heat, add oil and butter. When butter has melted add beef cubes, seam-side down to seal, then saute until crisp on all sides, about 8 to 10 minutes for medium rare. Remove beef and let rest 5 minutes before serving. Add shallots to pan and saute 1 minute to soften. Add chicken stock and scrape up brown bits stuck to the bottom of the pan with a wooden spoon. Whisk in mustard and heavy cream and cook 1 minute more to thicken sauce. Remove from heat. Season, to taste, with salt and pepper and garnish with parsley. ","[Barolo, Cabernet Sauvignon, Pinot Noir, Tempranillo]" 27508,"Spaghetti Squash Cincinnati Chili 1 medium spaghetti squash (about 3 pounds) 1 small onion, finely chopped 2 tablespoons vegetable oil 2 cloves garlic, chopped 1 pound ground beef chuck 2 tablespoons tomato paste 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon paprika 1/2 teaspoon ground cinnamon 1/2 teaspoon dried oregano 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 1 28-ounce can diced tomatoes 1 15-ounce can kidney beans, drained and rinsed Oyster crackers and shredded cheddar cheese, for topping Instructions: Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note). Meanwhile, put half of the onion in a small bowl and cover with cold water; set aside. Heat the vegetable oil in a large saucepan over medium heat. Add the remaining onion and the garlic. Cook, stirring occasionally, until slightly softened, about 3 minutes. Add the beef, tomato paste, chili powder, cumin, paprika, cinnamon, oregano, cayenne, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the beef is browned, about 7 minutes. Add the tomatoes and 1 1/2 cups water to the beef mixture. Increase the heat to medium high and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until the chili is slightly thickened, about 20 minutes; season with salt and black pepper. Drain the reserved onion; pat dry. Top each serving of chili with the spaghetti squash, kidney beans, onion, oyster crackers and cheese. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 27509,"Small Pasta with Salami Salt 2 2/3 cups (11 ounces) ditalini or mezzi tubetti pasta 3 ounces (about 15 slices) Milano salami, scissored into strips 1 (14-ounce) can diced tomatoes, plus 1/2 can water 2 tablespoons butter 1 bouquet garni (mixed herb sachet or bag), optional 1 (15-ounce) can cannellini beans, drained and rinsed Instructions: Bring some water for the pasta to a boil over medium heat and salt it generously. Add the pasta and cook for about 10 minutes or as the package directs. Warm a fairly wide, heavy-based saucepan over medium heat. Add the salami strips, not worrying if they clump together. Stir with a wooden spoon for 1 to 2 minutes. Stir in the tomatoes and add about 1/2 a tomato can of water. Stir in 1 tablespoon butter, then add the bouquet garni, if using, and the drained beans. Leave it to bubble away, firmly but gently, while the pasta finishes cooking. Just before draining the pasta, remove and reserve a little of the cooking water. Stir the drained pasta into the sauce, then remove from the heat, and stir in the remaining butter. If you think the sauce needs it, splash in some of the pasta cooking water, and stir again with a wooden spoon. Leave to stand for 2 minutes before serving, removing the bouquet garni, if used. ","[Barolo, Barbaresco, Chianti, Rioja]" 27510,"Cool Couscous Salad 1 (10-ounce) box instant couscous 6 ounces marinated artichoke heart quarters - drain and reserve liquid 1 cup halved cherry tomatoes 3 scallions, thinly sliced on a diagonal 1 (15-ounce) can chickpeas, drained and rinsed 1 large cucumber, peeled, seeded and cut into large dice 1/2 cup loosely packed mint leaves, roughly torn 1 store bought roast chicken 1 lemon, juiced 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper Pinch cayenne pepper Instructions: Make the couscous according to the directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and let cool. To the couscous, add the artichoke quarters, cherry tomatoes, scallion, chickpeas, cucumber and mint. Remove the breasts from the roast chicken - reserve the rest of the chicken for another use. Remove skin and cut the breasts into small pieces. Add the chicken to the couscous. In a small bowl, whisk together the reserved lemon juice, olive oil and the reserved artichoke liquid. Season with salt, pepper, and a little cayenne pepper, to taste. Pour this dressing over the couscous mixture and toss lightly to combine. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 27511,"Pickled Jalapenos 2 cups white vinegar (5-percent acidity) 2 cups filtered water 2 tablespoons pickling salt (or 4 tablespoons kosher salt) 2 cloves garlic (optional) 1 tablespoon whole black peppercorns (optional) 1 tablespoon honey or sugar (optional) 1 pound jalapeno peppers Instructions: Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
Prepare the brine.
Add vinegar, water, salt and garlic and peppercorns or honey (if using), to a medium saucepan and place over medium heat. Bring to a boil, and reduce heat to keep at a simmer.
Prepare the jalapenos.
Wearing latex or plastic gloves, slice the jalapenos into 1/4-inch rings. Add the rings to the brine and bring back to the boil.
Fill and close the jars.
Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the jalapenos in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the jalapenos into the jars through a canning funnel, leaving 1/2 inch of headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
Seal the jars.
Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 5 minutes.
Remove and cool.
Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly onto cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
Label and store.
Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening. Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 27512,"Zucchine Trifolati 2 tablespoons olive oil 1/4 red onion, chopped 6 small zucchini (very young zucchini with few seeds), sliced into half-moons Kosher salt and freshly ground black pepper Instructions: Heat the olive oil in a large nonstick skillet. Add the onions and saute until soft, about 1 minute. Add the zucchini and saute, stirring, until golden and soft, 8 to 10 minutes. Season with salt and pepper. Serve. ","[Vermentino, Sauvignon Blanc, Pinot Grigio]" 27513,"Rib Eyes with Goat Cheese, Meyer Lemon-Honey Mustard and Watercress 4 (1 1/2-inch thick) bone-in rib eye steaks, excess fat trimmed 1/2 cup clover honey 2 tablespoons Dijon mustard 2 tablespoons whole grain mustard 2 Meyer lemons, juiced 1 (11-ounce) log soft goat cheese, from Napa if possible, slightly softened 1/4 cup (total) finely chopped fresh thyme, parsley, chervil 2 tablespoons California olive oil, plus more for garnish Salt and freshly ground black pepper Canola oil 1 bunch watercress 2 Meyer lemons, halved and lightly grilled Instructions: Remove the steaks from the refrigerator 30 minutes before cooking and let sit at room temperature. Preheat the grill for high direct and indirect heat. Whisk together the honey, Dijon mustard, whole grain mustard and lemon juice in a small bowl and let sit at room temperature for at least 30 minutes to allow the flavors to meld. Mix together the cheese, herbs and olive oil in a bowl until combined and season with salt and pepper. Refrigerate until ready to use. Brush the steaks with canola oil and sprinkle liberally with salt and pepper. Grill over direct heat until slightly charred, about 5 minutes. Flip the steaks and move it away from the coals, close the cover and grill until an instant-read thermometer inserted into the center registers 135 degrees F, about 10 minutes. Remove from the grill to a cutting board. Top the steaks with the goat cheese and drizzle with the vinaigrette. Scatter the watercress over the tops, and then finish with a good drizzle of olive oil. Garnish the platter with the grilled lemon halves. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 27514,"Honeycrisp Apple, Cheddar, Bacon and Dandelion Crostini Extra-virgin olive oil 8 strips thick-cut bacon 4 slices French boule 2 Honeycrisp apples, sliced thin on a mandoline 1 cup grated sharp artisanal Cheddar, such as Tillamook 2 tablespoons cider vinegar 2 cups dandelion greens, sliced into 1/2-inch ribbons Kosher salt Instructions: Preheat the oven to 350 degrees F. Add about 1 tablespoon olive oil to a large saute pan. Lay the bacon strips in the pan and bring the pan to a medium heat. Cook the bacon until browned and crisp. Drain the bacon on paper towels. DO NOT ditch the bacon fat. Reserve it for finishing the crostini. Toast the bread slices lightly on both sides in the oven. Remove the toast from the oven and arrange a thin layer of the sliced apples on each toast. Top the apples with the cheese and return the toasts to the oven. Bake the crostini until the cheese starts to melt and get bubbly, 5 to 7 minutes. Place 2 bacon strips on each crostino and return to the oven for 1 to 2 minutes. While the crostini are doing their final toast, ditch about half the bacon fat. Heat the remaining bacon fat in the pan and whisk in the vinegar. Turn the heat off and toss in the dandelion greens, season with salt and stir to coat the greens with the vinaigrette. Remove the crostini from the oven, cut the bread in half and then top with the wilted dandelion greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 27515,"Sicilian Penne with Swordfish and Eggplant 1 pound penne pasta 1/3 cup olive oil, plus 2 tablespoons 3 garlic cloves, minced 1/2 teaspoon red chili flakes (plus more to taste) 1/4 cup chopped fresh flat-leaf parsley, plus 1/3 cup 4 Japanese eggplants, ends trimmed, thinly sliced lengthwise, then cut into squares 1 pound swordfish steaks, skin removed, cut into 1-inch cubes 1/3 cup white wine 2 cups halved teardrop or cherry tomatoes (red, yellow or a blend) Extra-virgin olive oil, for drizzling 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. Meanwhile, place a large, heavy skillet over medium-high heat. Add the 1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir and cook until fragrant, about 1 to 2 minutes. Add the eggplant and cook until tender, about 5 minutes. Remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper. Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the swordfish until opaque, about 5 minutes. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine. ","[Nero d'Avola, Aglianico, Montepulciano, Garnacha]" 27516,"White Sangria 1 bottle (750 milliliters) dry white wine 1/4 cup light rum 3 tablespoons elderflower liqueur 2 tablespoons sugar 2 nectarines, sliced 2 plums, sliced 1 lemon, sliced 1 1/2 cups seltzer Instructions: Mix the wine, rum, liqueur and sugar in a pitcher, stirring to dissolve the sugar, then add the nectarines, plums, and lemon. Refrigerate at least 1 hour and up to 1 day. Add the seltzer just before serving. ","[Viognier, Vermentino, Grner Veltliner, Albari?o]" 27517,"Crispy Grilled Chicken Thighs 1/3 cup mayonnaise 1 tablespoon chili powder 1/2 teaspoon cayenne pepper Kosher salt 8 skin-on, bone-in chicken thighs (about 2 1/4 pounds) Vegetable oil, for brushing 1 1/2 cups breadcrumbs 3 large tomatoes, halved crosswise Freshly ground black pepper Instructions: Combine the mayonnaise, chili powder, cayenne and 1/2 teaspoon salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours or overnight. Preheat a grill to medium low. Brush the grill grates with vegetable oil. Place the breadcrumbs in a shallow dish, then add the chicken, turning to thoroughly coat. Grill the chicken, turning once, until golden brown and cooked through, 20 to 25 minutes per side. Meanwhile, brush the tomatoes with vegetable oil and season with salt and black pepper. Place cut-side down on the grill and cook until marked, about 4 minutes per side. Serve with the chicken. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27518,"Linguine with Garlic Oil and Pancetta 2 tablespoons garlic-infused olive oil 8 ounces pancetta 8 ounces linguine Parsley leaves, optional Instructions: Preheat the oven to 500 degrees F. Fill a large saucepan with water and bring to a boil. While it's heating up, put the garlic olive oil in an ovenproof dish; I use an enamel Le Creuset one, measuring 12 by 8-inches. Remove the rind from pancetta and put it in the dish (to render down: you want as much bacony juices as possible), then dice the rest of the pancetta and add these cubes to the oil, smooshing them about with your fingers to make sure they're equally, if lightly, coated. When the water's boiling, put the dish of garlic-oiled pancetta in the oven, then salt the boiling water and add the linguine; these should need about 10 minutes to cook. When the pasta's ready, drain it, reserving a scant cupful of the cooking water and take the pancetta dish out of the oven. Tip the drained linguine into the dish and toss well, adding some of the pasta, cooking water, drop by cautious drop, for lubrication as you need it. And that's it: I like this without Parmesan, but a sprinkling of roughly scissored parsley, should you feel inclined, is always a good idea. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 27519,"Peanut Butter and Jelly Pancake Stack 1 2/3 cups all-purpose flour (see Cook's Note) 1/4 cup cornstarch 1/4 cup confectioners' sugar 1 tablespoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/4 cups milk 3 tablespoons melted butter 2 large eggs 1/2 teaspoon vanilla extract 1 cup jam or jelly, preferably blueberry, grape or strawberry 1/2 cup peanut butter, preferably chunky 1/2 cup maple syrup 1/4 teaspoon kosher salt Instructions: For the pancakes: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm. Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a large bowl. Whisk the milk, butter, eggs and vanilla together in a medium bowl. Add the milk mixture to the flour mixture and whisk until they form a thick batter (do not try to whisk out all the small lumps). Let the batter rest for 5 minutes.
Heat a large nonstick skillet or griddle over medium heat. Ladle a heaping 1/2 cup of the batter into the skillet, spreading it into a 6-inch round. Cook until bubbles break the surface of the pancake, and the underside is golden brown, about 1 minute. Flip the pancake and cook until lightly golden and cooked through, about 45 seconds more. Transfer the pancake to the baking sheet in the oven, tucking it between the two kitchen towels. Repeat with the remaining batter to make 5 more pancakes.
For the glaze: Combine the peanut butter, maple syrup and salt in a medium microwave-safe bowl and microwave until hot, about 1 minute. Whisk vigorously until well-combined and smooth but still pourable. To assemble: Place 1 pancake on a plate and spread evenly with 3 tablespoons jelly or jam. Top with another pancake, pressing down gently to flatten out the top and evenly distribute the jam. Spread 3 tablespoons of jam over the second pancake and top with a third. Repeat with the remaining pancakes and jam to make 1 large stack of 6 pancakes. Cut into quarters and serve immediately with the warm peanut butter syrup drizzled over the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 27520,"Shrimp and Cilantro Pesto Quesadilla 4 large shrimp, shelled and deveined Salt and freshly ground pepper 2 tablespoons olive oil, plus 1 tablespoon 3 (6-inch) tortillas or 8-inch tortillas cut to size 1/4 cup grated Monterey Jack 1/4 cup grated white cheddar 3 tablespoons Cilantro Pesto, recipe follows 1 teaspoon ancho cl powder 2 teaspoons sour cream, or to taste 2 cups firmly packed cilantro leaves 2 cloves garlic 2 tablespoons pumpkin seeds 2 tablespoons fresh lime juice 2 teaspoons salt 1 teaspoon freshly ground black pepper 5 tablespoons olive oil Instructions: Preheat the oven to 450 degrees F. Season the shrimp with salt and pepper, to taste. In a small skillet over medium heat, heat 2 tablespoons of the olive oil and saute the shrimp for 1 1/2 minutes on each side. Reserve for garnish. Place 2 tortillas on an ungreased baking sheet, sprinkle half the cheeses and 1 1/2 tablespoons pesto on each, and season, to taste, with salt and pepper. Stack the 2 layers and cover with the remaining tortilla. Brush with 1 tablespoon oil and sprinkle evenly with ancho cl powder. May be prepared 1 day ahead up to this point and refrigerated. Bake for 8 to 12 minutes or until the tortillas are slightly crisp and the cheese has melted. Cut into quarters and serve hot, garnished with the shrimp, more pesto, and sour cream. In a food processor, combine cilantro, garlic, pumpkinseeds, lime juice, salt and pepper. With the motor running, slowly add the olive oil until sauce is emulsified. May be prepared up to 2 days ahead, covered, and refrigerated. Bring to room temperature 1 hour before serving. Yield: 1 cup ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 27521,"Simple Coleslaw 1 large head green cabbage, cored and shredded (about 3 pounds) 1 small carrot, shredded 1 small sweet onion, such as Vidalia or Walla Walla, diced 1 cup Garden Club Slaw Dressing, recipe follows 1 tablespoon prepared mustard or Willingham's Old Phartz Mustard 1 tablespoon dill pickle juice 1 tablespoon mild seasoning mix or Willingham's W'ham Mild Seasoning 2 quarts store-bought Garden-Club salad dressing 1/2 cup prepared yellow mustard or Willingham's Old Phartz Mustard 4 tablespoons mild seasoning mix or Willingham's W'ham Seasoning Mix 1 1/2 teaspoons hot seasoning mix or Willingham's W'ham Hot Stuff Seasoning 2 tablespoons dill pickle juice Instructions: In another bowl, combine the salad dressing, mustard, pickle juice, and seasoning mix. Spoon over the cabbage mixture and toss to mix well. Cover and refrigerate for at least 30 minutes and up to 3 days. In a large jar or bowl, combine the dressing, mustard, seasoning mixes, and pickle juice. Stir well. Cover and refrigerate for at least 24 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27522,"Citrus Cupcakes with White Chocolate Frosting 2/3 cup white chocolate chips 2 teaspoons vegetable shortening 1 8-ounce package cream cheese, at room temperature 2 tablespoons orange juice 1 teaspoon vanilla extract Pinch fine salt 2 cups confectioners' sugar 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 teaspoon fine salt 1 stick (4 ounces) butter, at room temperature 1 cup granulated sugar 1 teaspoon vanilla extract 1 large egg 2 egg yolks 1/2 cup sour cream 1/2 orange, zested (about 1 teaspoon) 1 1/2 tablespoons orange juice Assorted toppings such as blueberries, candy-coated chocolate eggs, baby jelly beans, rainbow cereal puffs, licorice string and chocolate-covered graham crackers Instructions: Preheat the oven to 350 degrees F. Line one 12-cup or two 6-cup muffin tins with cupcake liners. For the frosting: Put the chocolate chips and shortening in a medium microwavable bowl. Microwave on high, stirring halfway between cooking time, until the chocolate is melted, 40 to 50 seconds. Stir until smooth. With an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth, about 1 minute. Beat in the melted chocolate, orange juice, vanilla and salt until blended. With the mixer on low speed, beat in the confectioners' sugar, 1/2 cup at a time, until smooth, 2 to 3 minutes. Cover with plastic wrap and set aside. Makes 2 cups. For the cupcakes: Whisk together the flour, baking powder and 1/2 teaspoon salt in a medium bowl. With an electric mixer on high speed, beat the butter, sugar, vanilla and the remaining 1/4 teaspoon salt in a large bowl until light and fluffy. Add the egg and egg yolks, one at a time, beating well after each addition. With the mixer on medium speed, beat in the sour cream, zest and juice until blended. Add the flour mixture on low speed and beat until just blended. Fill each muffin cup two-thirds full with the batter. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tin on a rack for 10 minutes. Remove the cupcakes from the tin and let cool completely on the rack. To assemble: With a small metal spatula, spread the frosting over the tops of the cooled cupcakes. Use assorted fruit and candies to decorate the cupcakes. Active Time: 15 minutes Total Time: 1 hour 45 minutes (includes cooling time) ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 27523,"BBQ Chicken Pizza with Spicy Slaw 1 teaspoon instant or active dry yeast 4 cups all-purpose flour
1 teaspoon kosher salt 1/3 cup olive oil 1 clove garlic, pressed 2 tablespoons olive oil 4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper 2 red onions, sliced
4 cloves garlic, minced
One 18-ounce bottle barbecue sauce
1/4 head green cabbage, thinly sliced 1/4 head purple cabbage, thinly sliced
1 jalapeno, thinly sliced
1/4 cup whole milk
1/4 cup mayonnaise
2 teaspoons sugar
1/2 teaspoon white vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/2 bunch fresh cilantro, roughly chopped Olive oil, for oiling the pan and drizzling Kosher salt, for sprinkling Two 8-ounce balls mozzarella, sliced
Instructions: For the dough: Sprinkle the yeast over 1 1/2 cups warm (not lukewarm) water in a bowl. Let stand for a few minutes. In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Next, pour in the yeast/water mixture, add the pressed garlic and mix until just combined and the dough comes together in a sticky mass. Divide the dough into 2 balls and put each one in a separate ziptop bag. Set the dough aside for 1 to 2 hours, or store in the fridge until you need it. For the chicken: Heat the olive oil in a heavy pot over medium-high heat. Season the chicken with salt and pepper and sear it on both sides until the skin is golden brown. Remove the chicken from the pot and pour off all but 1 tablespoon of the grease. Add the onions and cook until softened, 2 to 3 minutes. Add the garlic and cook for another minute. Pour in the barbecue sauce and return the chicken to the pot. Cover and cook over medium-low heat until the chicken is falling off the bone, 45 to 50 minutes. Remove the chicken from the pot and set aside until cool enough to handle. When cool, use 2 forks to shred the meat from the bones, discarding the skin and bones. Skim off the excess fat from the top of the sauce and reserve. For the slaw: While the chicken is cooking, combine the shredded cabbage and sliced jalapeno in a bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the dressing over the cabbage mixture and toss to combine. Cover and refrigerate. For the pizza: When you are ready to make the pizza, preheat the oven to 475 degrees F. Oil a baking sheet or pizza pan with olive oil. Grab one of the balls of pizza dough (the recipe makes 2 crusts, so you can refrigerate or freeze the other ball of dough for another recipe) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you'd like, but sometimes it's just as easy to throw it around and pull and stretch until it feels right. When the crust is nice and thin, lay it on the oiled baking sheet. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on top. Spread the reserved barbecue sauce and onion mixture over the crust, then cover with the mozzarella slices followed by the shredded chicken. Bake on the bottom rack until the crust is golden brown and the toppings are bubbly, 12 to 15 minutes. Stir the cilantro into the slaw. Top the pizza with the slaw, cut into pieces and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 27524,"Melon Wrapped In Prosciutto 1 gala melon 10 to 15 slices prosciutto Instructions: Peel and slice the gala melon into 1/2-inch semi-circle slices. Wrap a slice of prosciutto around each wedge and arrange on a platter. ","[Prosecco, Pinot Grigio, Sauvignon Blanc]" 27525,"Crabby Grit n' Shrimp Cakes with Luscious Lemon Sauce 3 tablespoons vegetable oil 3 tablespoons butter 1 rib celery, chopped 1/4 cup chopped red onion 3 green onions, thinly sliced 3 tablespoons chopped green pepper 2 tablespoons seasoning salt 1/2 pound shrimp, peeled and deveined, tails removed 2 tablespoons vermouth 1 tablespoon lemon juice 1 cup cooked grits 1/2 cup bread crumbs 1/4 cup shredded Parmesan 2 tablespoons mayonnaise 2 eggs, beaten 4 ounces crabmeat All-purpose flour, for dredging Luscious Lemon Sauce, recipe follows 1/2 cup sour cream 1/2 cup mayonnaise 3 tablespoons lemon juice Instructions: In medium skillet, over medium-high heat, add 2 tablespoons of the vegetable oil and 2 tablespoons of the butter. When the butter is melted, add the celery, red onion, green onion, and green pepper. Sprinkle with seasoning salt while cooking. Cook until vegetables are soft, about 6 minutes. In medium skillet over medium heat mix shrimp, vermouth, and lemon juice. Cook until shrimp are pink. Once cooked, transfer to a food processor and pulse until shrimp are coarsely chopped. In a bowl combine grits, vegetable mixture, shrimp mixture, bread crumbs, Parmesan cheese, and mayonnaise. When well blended stir in eggs, and add crabmeat. On plastic lined cookie sheet drop 1/4 cup of mixture for each patty and flatten gently. Cover with plastic wrap and chill for at least 2 hours. Once chilled, dredge patties in all-purpose flour. In a large skillet over medium-high heat, add remaining 1 tablespoon oil, and 1 tablespoon butter. When the butter is melted, add the patties and cook until golden brown. Drain on a paper towel lined plate. Serve with lemon sauce. Stir all ingredients together. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 27526,"Iced Pumpkin Cookies 1 cup unsalted butter 1 cup sugar 1 cup cooked, pureed pumpkin (fresh or canned) 1 egg 1 teaspoon pure vanilla extract 2 cups unbleached allpurpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon freshly grated nutmeg 1 cup walnuts, coarsely chopped 1 cup raisins 2 cups sifted confectioners' sugar 1/4 cup butter, softened 1 teaspoon vanilla 3 tablespoons whipping cream, fresh orange juice or rum Instructions: Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool. Icing: Cream confectioners' sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners' sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 27527,"Deep Chocolate Scooters 1/2 cup raisins 2 tablespoons brandy 2 ounces unsweetened chocolate, coarsely chopped 4 ounces bittersweet chocolate, coarsely chopped 3 tablespoons unsalted butter 1/4 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 2 large eggs 3/4 cup sugar 1 teaspoon vanilla extract 2 1/4 teaspoons finely ground espresso beans 2/3 cups semisweet chocolate chips Instructions: Preheat the oven to 350 degrees. Line cookie sheets with parchment paper. Combine the raisins and brandy in a small saucepan and warm over low heat. Set aside to cool Combine the unsweetened and bittersweet chocolates with the butter in a heavy saucepan and place over low heat, stirring occasionally, until melted and smooth. Set aside to cool. Stir together the flour, baking powder and salt in a bowl and set aside. Beat the eggs and sugar until pale and thick, about 5 minutes. Beat in the vanilla and espresso. Pour in the melted chocolate and fold to combine. Then fold in the dry ingredients. Stir in the chocolate chips and raisins. The dough will be quite loose. Spoon about a tablespoon of batter for each cookie onto the lined cookie sheets. Bake 6 to 8 minutes, until the tops are cracked and shiny and the cookies slightly puffed. Let cool on the cookie sheet and then transfer to racks. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 27528,"Truffle, Pea and Chive Mac & Cheese Kosher salt 1 pound campanelle pasta 1/4 cup olive oil, plus more for drizzling 1 stick (8 tablespoons) plus 1 tablespoon unsalted butter 2 cloves garlic (1 clove garlic, smashed and 1 clove garlic, minced) 2 sprigs thyme 1/2 cup panko breadcrumbs 1 shallot, minced 1/2 cup all-purpose flour 1/4 teaspoon freshly grated nutmeg 4 cups plus 3 tablespoons milk 4 cups grated white Cheddar 1 cup frozen peas 1 small black truffle 1 small bunch chives, thinly sliced Instructions: Bring a large pot of water to a boil and season liberally with kosher salt. Add the campanelle and cook according to the package directions. Drain the campanelle and spread onto a sheet tray. Drizzle with some olive oil and toss to combine to prevent the pasta from sticking. Set aside. Heat the 1/4 cup of olive oil and 1 tablespoon of butter over medium heat in a small saute pan. Add the smashed garlic and thyme and swirl the pan to infuse the oil with the garlic flavor. Add the panko and toss to combine, making sure the breadcrumbs are completely coated in the olive oil. Cook, stirring occasionally, until the breadcrumbs are golden brown, about 3 to 4 minutes. Remove the breadcrumbs onto a plate lined with a paper towel and discard the smashed garlic and thyme. Set aside. Melt the remaining stick of butter over medium-high heat in a large, high-sided saute pan. Add the shallots and cook until translucent, 3 to 4 minutes. Add the minced garlic and cook for another minute until fragrant. Add the flour and stir with a spatula to create a roux. Cook, stirring constantly, for 1 to 2 minutes to cook out the raw flour taste. Add the nutmeg and stir for a few seconds to toast the nutmeg and release the fragrance. Add 2 cups of the milk and whisk to combine until smooth. Cook, whisking frequently, for 1 to 2 minutes. Whisk in another 2 cups of the milk and bring to a gentle boil, making sure the mixture does not come to a full boil. Reduce the heat and cook on a very low simmer, whisking frequently, until the sauce is slightly thickened, 5 minutes. Add the Cheddar, whisk to combine until melted and season to taste with kosher salt. Cook over low heat for 5 minutes, stirring frequently, then turn off the heat. Fold in the frozen peas, cooked campanelle and the remaining 3 tablespoons of milk. Plate the mac and cheese and garnish with freshly grated black truffle and the sliced chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 27529,"Fresh Herb Roasted Chicken with Burnt Orange-Black Pepper Sauce and Green Onion Puree 12 fresh sage leaves 1 bunch fresh oregano 1 bunch fresh thyme 1 bunch fresh basil 2 (2 1/2) pound chickens Olive oil Salt and freshly ground pepper 6 cups orange juice 8 cups chicken stock 1 tablespoon cold butter 1 tablespoon coarsely ground black pepper Salt 6 scallions, blanched, cooled and chopped 1/4 cup spinach leaves 1/4 grated Parmesan cheese 1 tablespoon pine nuts 4 cloves garlic, coarsely chopped 1/2 cup olive oil Salt and freshly ground pepper 6 large potatoes, peeled, boiled and mashed Instructions: Place herbs under the skin of the breast of the chicken. Rub the chickens with olive oil and marinate covered in the refrigerator for at least 1 hour. Preheat oven to 450 degrees F. Truss the chickens and season with salt and pepper to taste. Place the chickens on a rack and roast for 15 minutes. Reduce heat to 350 and continue roasting for 35 to 40 minutes. Remove from oven and let rest. Place orange juice in a medium saucepan and cook over high heat until reduced to a thick caramelized syrup. Place chicken stock in a medium saucepan and cook until reduced by 3/4. Add the stock to the orange juice and cook for 5 minutes. Whisk in butter and pepper. Season with salt to taste. Place all ingredients in a food processor and process until smooth. Fold the puree into the mashed potatoes and season with salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 27530,"Seek & Destroy Flatbread Pizza 4 ounces (1 stick) butter 1 tablespoon minced garlic 4 ounces all-purpose flour 4 ounces white wine 4 cups heavy cream 4 cups half-and-half 8 ounces shredded Parmesan 1 teaspoon granulated onion 1 teaspoon kosher salt 1/2 teaspoon white pepper 1 cup kosher salt 1/2 cup ground black pepper 1/2 cup brown sugar 1/4 cup cayenne pepper 1/4 cup granulated garlic 1/4 cup granulated onion 1/4 cup paprika 1 beef brisket 4 ounces (1 stick) butter 4 yellow onions, julienne 1 tablespoon kosher salt 1 tablespoon black pepper 2 cups sour cream 1 cup horseradish 1 ounce Worcestershire sauce 1 teaspoon granulated onion 1 teaspoon kosher salt 1/2 teaspoon ground white pepper All-purpose flour, for dusting 7 ounces pizza dough Oil, for oiling the pan 4 ounces shredded mozzarella/provolone blend 1 tablespoon bias cut green onions Instructions: For the alfredo sauce: In a medium saucepan over medium heat, melt the butter. Add the garlic and cook for about 30 seconds, then add the flour to make a nice roux. Deglaze the roux with the white wine and stir, then add the cream and half-and-half. Keep stirring until you get a nice simmer, then add the Parmesan and stir until completely incorporated. Add the granulated onion, salt and white pepper. Let cool for about 4 hours. For the smoked brisket: Set up a smoker for cooking at 275 to 300 degrees F. Mix together the salt, black pepper, brown sugar, cayenne, granulated garlic, granulated onion and paprika in a bowl. Trim some fat from the brisket, then rub on all sides with 1 cup brisket rub. Smoke the brisket for 4 hours. Remove the brisket and wrap in foil, then return to the smoker to keep cooking until the internal temperature reaches 195 to 200 degrees F, 4 to 6 hours more. Remove the brisket from the foil and place on a pan to cool in the refrigerator overnight, then slice. For the caramelized onions: In a saut pan, add the butter and heat over medium heat. Add the onions and cook, stirring occasionally, until they reach a nice light brown color throughout, about 10 minutes. Season with salt and black pepper. Place in a container to use for the pizza assembly. For the horseradish cream: Place the sour cream, horseradish, Worcestershire, granulated onion, salt and white pepper in a bowl and mix until incorporated. Transfer to a squeeze bottle. For the pizza: Preheat the oven to 500 degrees F. Spread the flour on a rolling table. Roll out the pizza dough into a nice oval and place in a lightly oiled half-sheet pan. Dock the pizza crust by pricking it all over with a fork, then spread 4 ounces alfredo sauce over the entire crust, leaving 1/2 inch around all sides. Sprinkle 1 teaspoon brisket rub over the sauce, then add the shredded cheese blend. Place 4 ounces brisket slices over the pizza, then add 2 ounces caramelized onions on top of each slice to prevent the brisket from drying out. Bake for 10 to 12 minutes then slice. Garnish with 2 ounces horseradish drizzle and sprinkle with the green onions. (Reserve the remaining ingredients for another use.) Enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 27531,"Root Beer Glazed Pork Chops with Bourbon-Mashed Sweet Potatoes and Caramelized Onions 2 cups root beer 2 cups reduced veal stock 4 (16-ounce) double-cut bone-in pork chops 4 teaspoons Essence, recipe follows 4 teaspoons olive oil 1 recipe Bourbon-Mashed Sweet Potatoes, recipe follows 1 recipe Caramelized Onions, recipe follows Parsley leaves, for garnish 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 1 3/4 to 2 pounds sweet potatoes 1/2 cup heavy cream 1/4 cup bourbon whiskey 3 tablespoons light brown sugar 2 tablespoons molasses 1/8 teaspoon salt 8 tablespoons (1 stick) unsalted butter 2 pounds yellow onions, peeled and thinly sliced Instructions: To make the glaze, combine the root beer and stock in a medium heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour. Remove from the heat. Preheat a grill to medium-high. Preheat the oven to 425 degrees F. Season each chop on both sides with 1 teaspoon of the Essence. Grill for 3 minutes. Turn each chop 1/4 turn to make grill marks and cook an additional 2 minutes. Turn and cook on the second side for 5 minutes. Transfer to a baking sheet. Drizzle 1 teaspoon of the olive oil over each chop. Roast until cooked through and an instant-read thermometer inserted into the center reaches 150 degrees F, 12 to 15 minutes. Place the chops on 4 serving plates and drizzle with the glaze. Spoon the Bourbon-Mashed Sweet Potatoes and Caramelized Onions onto the plates, garnish with parsley leaves, and serve. 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. Place the potatoes on a foil-lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle. Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving. Melt the butter in a large skillet over medium-high heat. Add the onions, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Remove from the heat and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 27532,"Mini Carrot Cupcakes 1 medium carrot 3/4 cup granulated sugar 1 1/4 cups all-purpose flour 1/2 cup sliced almonds 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1 1/2 cups grated carrots 2/3 cup vegetable oil 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla extract 2 1/2 cups confectioners' sugar 8 ounces cream cheese, softened 2 tablespoons unsalted butter, softened 1 teaspoon lemon juice 1/4 teaspoon almond extract Instructions: Make the topping: Peel long ribbons from the carrot using a vegetable peeler, then slice the ribbons lengthwise into 1/4-inch-wide strands (you'll need about 48). Preheat the oven to 250 degrees F. Bring the granulated sugar and 3/4 cup water to a simmer in a saucepan over medium heat. Add the carrot strands and simmer until soft, about 10 minutes. Drain and cool slightly. Arrange the strands in squiggles on a parchment paper-lined baking sheet. Bake until dry, 25 to 30 minutes. Let cool completely. Make the cupcakes: Raise the oven temperature to 350 degrees F. Line two 24-cup mini-muffin pans with paper liners. Put the flour, almonds, baking powder, baking soda, salt, cinnamon, ginger and allspice in a food processor and pulse until the nuts are finely ground. Whisk the grated carrots, vegetable oil, granulated sugar, eggs and vanilla in a large bowl until combined. Stir in the flour mixture until just combined. Divide among the mini-muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 10 to 15 minutes. Transfer to a rack and let cool 5 minutes, then remove the cupcakes from the pans to cool completely. Meanwhile, make the frosting: Beat the confectioners' sugar, cream cheese and butter with a mixer until fluffy. Beat in the lemon juice and almond extract. Pipe or spread on the cupcakes. Top with the candied carrots. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 27533,"Molasses Krackle Cookies 1 cup sugar 1/2 cup butter flavor shortening 1/4 cup (1/2 stick) butter
1/4 cup molasses
1 egg
2 cups flour
2 teaspoons baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
Sanding sugar, for rolling Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. In a stand mixer fitted with the paddle attachment, cream together the sugar, shortening and butter until light and fluffy. Add the molasses and egg, and mix to combine. In a separate bowl, mix together the flour, baking soda, cloves, ginger and salt. With the mixer set to low speed, add the dry ingredients to the sugar mixture, and mix until combined. Chill the dough for 1 hour. Use a 2-tablespoon cookie scoop to portion the dough, and then roll the portions into balls. Then roll in the sanding sugar and place on the prepared baking sheet. Bake for 10 to 12 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27534,"Gullah Red Rice 2 cups uncooked parboiled rice 1/4 cup vegetable oil
8 ounces smoked pork sausage, finely diced
1 large onion, finely diced
1 bell pepper, finely diced
2 6-ounce cans tomato paste
4 teaspoons sugar
1 tablespoon garlic powder
Kosher salt and freshly cracked black pepper
Instructions: Rinse the rice until the water becomes slightly clear. (This removes the starch.) Preheat the oven to 350? F. In a large frying pan, heat the vegetable oil over medium-high heat. Add the sausage, onion and bell pepper and cook, stirring, until the vegetables soften and start to brown at the edges, 3 to 4 minutes. Stir in the tomato paste, sugar, garlic powder and 1 tablespoon each salt and pepper. Stir the rice into the tomato mixture and cook, uncovered and stirring occasionally, until well combined, about 5 minutes. Transfer to a 9-by-13-inch or other 3-quart baking dish and spread into an even layer. Add just enough water to cover the rice (about 2 cups). Tightly cover with a lid or foil and bake for 30 minutes without uncovering the dish. Turn off the oven; remove the rice from the oven, uncover and fluff, then cover again and return to the oven for 10 minutes more. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 27535,"Salted Cod Ceviche 2 pounds dried salted boneless cod (known as baccala) 2 cups whole milk 1 large red onion, thinly sliced 1/4 cup chopped fresh parsley leaves 1 cup cherry tomatoes 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar 2 limes, juiced Salt Freshly ground black pepper Instructions: Soak the baccala in cold water for 24 hours to re-hydrate, changing the water 3 times to remove the salt. Drain and rinse under cold water and put into a large pot. Add the milk and enough water to cover by 1-inch. Cook uncovered over medium heat for 45 minutes. Drain and set aside to cool. When fish is cool enough to handle, shred the fish into a bowl, taking care to get all the bones out. Add onion, parsley, and tomatoes. In a separate bowl, whisk together olive oil, vinegar, lime juice, and salt and pepper. Add the dressing to the cod salad, toss and serve. ","[Rioja, Tempranillo, Garnacha, Barolo]" 27536,"Easy Cheesy Fondue with Fingerling Potatoes, French Bread and Select Vegetables 12 fingerling potatoes, cut in 1/2, 1-inch baby potatoes may be substituted 1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling 1 shallot, finely chopped 1 jigger dry sherry 1 cup half-and-half 8 ounces cream cheese 1/2 cup grated Parmesan 1 cup grated Gruyere or Swiss 1 teaspoon lemon juice 1/2 teaspoon grated nutmeg 1/2 teaspoon freshly ground black pepper 2 cups steamed broccoli florets 1 pound asparagus, trimmed of stems, tips reserved 2 tablespoons fresh chives, snipped or chopped 1/2 French baguette, cubed 12 cherry tomatoes Cornichons or baby gherkin pickles Marinated mushrooms Pickled onions Instructions: Cover potatoes with water and bring the water to a boil. Salt the water and simmer potatoes 10 to 12 minutes, until just tender. Drain potatoes and return to warm pot to dry the potatoes. Drizzle potatoes with a little oil to keep them from discoloring and to shine them up. Fill a second skillet or saucepan with 2 inches of water. Cover and bring the water to a boil on the stovetop. Salt the water, replace the cover and reduce heat to simmer. To a heavy saucepan over moderate heat, add 1 tablespoon oil and the chopped shallots. Saute shallots for 2 or 3 minutes, then add sherry and allow it to almost evaporate, a minute or two. Add half-and-half to the pan and reduce heat to low. Cut cream cheese into 1-inch slices and add it to the pot. Allow the cream cheese to slowly melt into the half-and-half, 5 minutes. Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated. Stir in lemon juice. Season sauce with, nutmeg and black pepper. Place a candle underneath a wire rack or warm a fondue pot. Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle. To simmering, salted water, add broccoli and cook florets, covered, 3 minutes. Remove broccoli with a slotted spoon to a plate and add asparagus tips. Cook asparagus tips 2 minutes, then remove with tongs to a plate. Arrange the items for dipping on a large serving platter. Garnish the cooked potatoes with chives. Set the cubed baguette on the opposite end of the platter, to balance color. Between potatoes and bread, arrange cooked broccoli, asparagus and cherry tomatoes. Set out fondue forks or bamboo skewers for dipping. Place small dishes of cornichons, marinated mushrooms and pickled onions near dipping station for accompaniments. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 27537,"Green Pepper and Tomato Salad 2 green bell peppers, seeded and cut into 1 1/2-inch dice 3 vine-ripe tomatoes, seeded and diced 1 small onion, chopped 1 large clove garlic, finely chopped 1/2 cup flat-leaf parsley leaves, coarsely chopped 1/2 lemon, juiced (1 tablespoon) 1 tablespoon red wine vinegar 3 tablespoons extra-virgin olive oil Coarse salt and black pepper 1 teaspoon ground cumin, 1/2 a palm full Instructions: Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your fingertips. Squeeze the juice of the lemon with the lemon half sitting upright. This will help prevent the seeds from falling into the bowl. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit. Squeeze the juice evenly over the salad. If the lemon is under-ripe, microwave it for 10 seconds before you cut into it. Next, sprinkle a tablespoon of vinegar over the salad -- just eyeball it. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 27538,"Pumpkin Tofu Cheesecake 2 cups graham cracker crumbs (about 16 whole crackers) 6 tablespoons soy margarine, slightly softened 1 1/2 pounds silken tofu 1 cup canned or fresh cooked pumpkin 1 1/4 cups sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 12 ounces soy cream cheese 1 tablespoon vanilla extract Instructions: Make the graham cracker crust: In a food processor or blender, process the graham crackers on high speed until they are finely ground. Add the margarine and pulse until the mixture resembles coarse crumbs. Pat the mixture into a thick layer in the bottom of an 8-inch springform pan, or thinner layers in 2 (9-inch) pie plates.
Make the filling: Have all the ingredients at room temperature. Preheat the oven to 325 degrees. In a food processor or blender, puree the tofu and pumpkin until smooth. Add the sugar, spices, soy cream cheese, and vanilla and process until smooth. Scrape down the sides as necessary.
Pour the tofu mixture into the prepared pie crusts and bake for 50 minutes, until the cheesecake mixture is firm.
Turn the oven off, leaving the cake in the oven for 1 hour. Remove and cool to room temperature. Refrigerate the cheesecake overnight. Serve slightly chilled. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27539,"Snow Flecked Brownies 13 ounces unsalted butter 13 ounces best-quality dark chocolate 6 eggs 12 ounces sugar 1 tablespoon real vanilla extract 1 1/2 cups plus 2 tablespoons all-purpose flour 1 teaspoon fine salt 9 ounces white chocolate chips, or good white chocolate, chopped Approximately 2 teaspoons powdered sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Line the sides and base of a 13 by 9 by 2-inch baking pan with foil or parchment paper. Melt the butter and dark chocolate together in a large heavy based pan over a low heat. In a bowl or large measuring glass, beat the eggs together with the sugar and vanilla extract. Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate. Beat just to combine and then scrape into the prepared pan. Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it; the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool. To serve, cut into squares while still warm and pile up on a large plate, sprinkling with powdered sugar pushed with a teaspoon through a small sieve and dotting with birthday candles as you go. Set alight and enjoy the festive scene. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27540,"Flatbread 1 1/2 cups warm water 1/2 teaspoon dry yeast 4 cups all purpose flour 1/2 teaspoon salt 2 tablespoons oil Instructions: Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour mixture and incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least an hour. Put sponge in the bowl of a Kitchen Aid. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into three balls, let rise again for 1/2 hour and roll out. Transfer dough to oiled baking sheet to 400 deg oven and bake 10-15 minutes, or untill golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27541,"Fennel-Roasted Vegetables 2 large carrots, peeled and cut on the diagonal into 1/2-inch thick slices 1/2 pound red onions, each halved and cut into 6 or 8 wedges through the root end 1 fennel bulb, halved lengthwise and cut into 1/2-inch wide wedges through the core 2 zucchini, ends trimmed, halved lengthwise, and cut on the diagonal into 1/2-inch thick slices 1/2 cup extra-virgin olive oil, divided 1 1/2 tablespoons Fennel Spice, recipe follows, or 1 tablespoon fennel seed, crushed in a mortar or spice grinder 6 to 8 cloves garlic Sea salt, preferably gray salt 1 cup fennel seeds 3 tablespoons coriander seeds 2 tablespoons white peppercorns 3 tablespoons kosher salt Instructions: Preheat oven to 425 degrees F. Prepare all vegetables and place in a large bowl. Cover generously with olive oil and Fennel Spice Rub. Cover and toss well to combine. Heat a very large ovenproof skillet over high heat. Add 1/4 cup of the olive oil. When the oil is hot, add the carrots and cook for about 1 minute, then add the onions and cook, turning occasionally with tongs, until the vegetables are nicely browned, about 10 minutes. Reduce the heat if needed to keep them from burning. Add the fennel bulb, zucchini, additional Fennel Spice Rub or crushed fennel seed, and salt, to taste. Toss well to distribute the seasonings. Drizzle with the remaining 1 tablespoon oil and toss again. Transfer the skillet to the oven and roast until the vegetables are deeply caramelized, 20 to 25 minutes, stirring them occasionally so they cook evenly. Serve immediately. Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 27542,"Strawberry Crumb Pie 1 stick cold unsalted butter 3 ounces cold cream cheese 1 1/4 cups all-purpose flour, plus more for dusting Pinch of salt 1 stick cold unsalted butter 3 ounces cold cream cheese 1 1/4 cups all-purpose flour, plus more for dusting Pinch of salt 3/4 cup rolled oatmeal 1/2 cup all-purpose flour 1/3 cup sugar 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly 3/4 cup rolled oatmeal 1/2 cup all-purpose flour 1/3 cup sugar 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly 6 cups (2 pounds) hulled, quartered strawberries 1/2 cup sugar 2 teaspoons fresh lemon juice 2 1/2 tablespoons cornstarch 1/4 teaspoon grated orange zest 6 cups (2 pounds) hulled, quartered strawberries 1/2 cup sugar 2 teaspoons fresh lemon juice 2 1/2 tablespoons cornstarch 1/4 teaspoon grated orange zest Instructions: Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour. Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes. Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F. Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving. Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour. Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes. Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F. Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27543,"Pilgrim Apple Mincemeat Pie 1 cup pastry flour 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon baking powder 1 cup plus 1 tablespoon butter flavored shortening, chilled 1/3 cup ice cold water 1 tablespoon vinegar 1 egg, beaten 4 cups apples (Rome or Jonathan), peeled and sliced 2 tablespoons butter 2 teaspoons lemon juice 1/2 cup sugar 1 tablespoon tapioca 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon salt 1 teaspoon vanilla extract 1/4 tablespoon heavy cream 1 (27-ounce) jar mincemeat (recommended: None Such Classic or Original) 1 egg white, slightly beaten 1 tablespoon sugar Pastry cut-outs or dollops of whipped topping Instructions: Preheat oven to 450 degrees F. For the pie crusts: In a large bowl, combine the flours, salt, sugar and baking powder. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In small bowl, mix water and vinegar with the beaten egg. Add the liquid mixture 1 tablespoon at a time to the flour mixture, tossing with a fork to form a soft dough. Shape into 3 disks. Wrap in plastic wrap and chill in refrigerator. Use 2 disks when making this pie. Freeze remaining dough for later use. Roll out 1 disk and place into a 9-inch pie dish for bottom crust. For the apple filling: Combine the apples, butter and lemon juice in a saucepan over medium heat and cook for about 8 minutes. Cool slightly. In a medium bowl combine the sugar, tapioca, cinnamon, nutmeg and salt. Add slightly cooled apples and mix well. Stir in vanilla and cream. Place apple mixture into bottom of pie crust, spreading evenly. Spread the mincemeat on top of apple filling. Roll out another dough disk and adjust over the filling. Flute edge and vent top. Brush with egg white and sprinkle with sugar. Bake for 15 minutes and then reduce oven temperature to 350 degrees F and bake for 30 to 35 minutes longer, or until golden. Garnish, as desired, with baked pastry cut outs or whipped topping. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 27544,"Low Carb New York Ricotta Cheesecake 24 ounces cream cheese, softened 1 cup extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute) 1/2 cup sour cream 1 1/2 cups sugar substitute (recommended: Splenda) 1/3 cup heavy cream 1 tablespoon no sugar added vanilla extract 1 tablespoon fresh lemon juice 2 eggs 3 egg yolks Instructions: Preheat oven to 400 degrees F. Spray the springform pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat. In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended. In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended. Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip. Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27545,"Red cl Rubbed Sweet Potatoes with Green Onion Vinaigrette 3 tablespoons rice vinegar 2 tablespoons water 3/4 cup freshly chopped green onion, green parts only, plus more for garnish 3 tablespoons freshly chopped cilantro leaves 2 teaspoons honey Salt and freshly ground black pepper 1/2 cup canola oil 6 tablespoons ancho chili powder 2 teaspoons ground cinnamon 2 teaspoons ground cumin 2 teaspoons light brown sugar 2 teaspoons kosher salt 1 teaspoon fresh ground black pepper 4 sweet potatoes, scrubbed, par-cooked and slice into 1-inch thick slices, skin left on Canola oil Freshly chopped cilantro leaves, for garnish Instructions: For the vinaigrette: Blend the vinegar, water, onion, cilantro, honey, salt and pepper, to taste, in a blender until smooth. With the motor running, slowly add the oil and blend until emulsified. For the potatoes: Whisk together the chili powder, cinnamon, cumin, sugar, salt and pepper, to taste, in a small bowl. Heat the grill over medium-high heat. Brush the potato slices with oil on both sides and season with the spice rub on one side. Skewer 2 slices of the potatoes onto 2 skewers (so the potatoes lay flat) and place on the grill, rub side down and cook until golden brown and a crust has formed, 2 to 3 minutes. Turn the skewers over and continue grilling until the second side is golden brown and the potatoes are just cooked through, 2 to 3 minutes longer. Remove to a platter and immediately drizzle with green onion vinaigrette, green onions and chopped cilantro. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 27546,"Gazpacho Salad 3 medium ripe tomatoes, seeds removed 1 red onion 1 yellow bell pepper, seeds removed 1 red bell pepper, seeds removed 1 cucumber 2 (6-ounce) packages baby spinach Red Wine Vinaigrette, recipe follows 1/2 cup red wine vinegar 1 tablespoon Creole mustard 1 tablespoon honey 3/4 cup olive oil Pinch red chili flakes Kosher salt and freshly ground black pepper Instructions: Dice tomatoes, red onion, peppers, and cucumber. Add to a medium bowl and mix together. Alternate a layer of vegetables and spinach into a larger bowl. Drizzle with Red Wine Vinaigrette. In a medium bowl, add red wine vinegar, Creole mustard and honey. Whisk together. Slowly whisk in olive oil, to allow mixture to emulsify. Stir in a pinch of chili flakes and salt and pepper, to taste. ","[Rioja, Tempranillo, Garnacha, Barbera]" 27547,"Roasted Squash Chili Mac 4 tablespoons butter, plus more for the casserole dish 1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department) EVOO, for drizzling Kosher salt and freshly ground pepper Freshly grated nutmeg 1 pound rigatoni, penne or macaroni with ridges 2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle 1 tablespoon chopped fresh oregano 1 teaspoon ground coriander 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon 2 cloves garlic, made into a paste 1 fresh cl pepper, such as Fresno or jalapeno, finely chopped 3 tablespoons all-purpose flour 2 1/2 cups milk 2 cups shredded sharp yellow Cheddar 1/2 cup grated Parmigiano-Reggiano One 14-ounce can kidney beans, rinsed and drained 1 cup shredded pepper jack or other hot-pepper melting cheese Instructions: Preheat oven to 425 degrees F. Lightly butter a casserole dish. Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.
Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.
Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and cl pepper and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon. Add the Cheddar and Parmigiano-Reggiano and stir until melted.
Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 27548,"Guasacaca Sauce 1/2 cup chopped fresh cilantro 1/2 cup canola oil
1/2 cup chopped yellow onions
1/2 cup chopped green bell peppers 2 tablespoons hot sauce 2 tablespoons yellow mustard
2 tablespoons chopped serrano peppers 1 tablespoon chopped garlic
1 tablespoon freshly squeezed lemon juice
1 tablespoon salt
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
1/2 tablespoon sugar
3 to 4 small ripe Hass avocados, pitted (do not discard the pits) Empanadas, for serving 1/2 cup chopped fresh cilantro 1/2 cup canola oil
1/2 cup chopped yellow onions
1/2 cup chopped green bell peppers 2 tablespoons hot sauce 2 tablespoons yellow mustard
2 tablespoons chopped serrano peppers 1 tablespoon chopped garlic
1 tablespoon freshly squeezed lemon juice
1 tablespoon salt
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
1/2 tablespoon sugar
3 to 4 small ripe Hass avocados, pitted (do not discard the pits) Empanadas, for serving Instructions: Add the cilantro, oil, onions, bell peppers, hot sauce, mustard, serrano peppers, garlic, lemon juice, salt, vinegar, Worcestershire sauce and sugar to a bowl and mix with an immersion blender until the ingredients are combined but the sauce is still chunky. In a separate bowl, mash the avocados. Add to the sauce and gently combine the ingredients well. Serve immediately with empanadas, or transfer to an airtight container with the avocado pits, to slow down oxidation of the avocados. Recipe courtesy of Pica Pica, LLC Add the cilantro, oil, onions, bell peppers, hot sauce, mustard, serrano peppers, garlic, lemon juice, salt, vinegar, Worcestershire sauce and sugar to a bowl and mix with an immersion blender until the ingredients are combined but the sauce is still chunky. In a separate bowl, mash the avocados. Add to the sauce and gently combine the ingredients well. Serve immediately with empanadas, or transfer to an airtight container with the avocado pits, to slow down oxidation of the avocados. Recipe courtesy of Pica Pica, LLC ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27549,"Grilled Insalata Di Mare 3/4 pound medium shrimp, peeled and deveined 3/4 pound baby squid, plus tentacles, cleaned 12 scallops 1/3 cup olive oil Salt Freshly ground black pepper 1/2 cup fresh lemon juice 3 cloves garlic, finely chopped 1 teaspoon honey 1 red jalapeno, minced 1/2 cup extra-virgin olive oil 1/2 teaspoon red chili flakes 1/2 medium red onion, minced 2 stalks celery, minced 3/4 cup nicoise olives, pitted 1 tablespoon freshly chopped oregano leaves 1/4 cup freshly chopped flat-leaf parsley leaves, divided 1/2 pound mesclun greens Instructions: Heat the grill to high. Combine the seafood in a large bowl, toss with the olive oil and season with salt and pepper. Grill the shrimp for approximately 1 minute per side, remove and place on a platter. Grill the squid bodies and tentacles for 2 to 3 minutes per side, remove from the grill and slice crosswise into 1/2-inch thick rings and place on the platter with the shrimp. Grill the scallops until golden brown on both sides and just cooked through, about 1 1/2 to 2 minutes per side, place on the platter. Whisk together the lemon juice, garlic, honey, jalapeno and extra-virgin olive oil in a large bowl. Add the seafood, chili flakes, onion, celery, olives, oregano, and 1 tablespoon of the parsley and toss to combine. Season with salt and pepper. Cover and refrigerate for 30 minutes. Stir in the remaining parsley just before serving. Place the mesclun greens on a large platter and top with the seafood salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 27550,"Honey Almond Stars 2 1/2 cups all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground coriander 1 teaspoon ground cinnamon 1 teaspoon ground ginger 3/4 cup honey 1/2 cup firmly packed brown sugar 1/2 cup granulated sugar 2 large eggs 1/2 teaspoon almond extract 2 cups almonds, ground fine in food processor 1/4 cup light corn syrup Juice of 1 lemon Instructions: In a bowl, whisk together the flour, baking soda, salt and spices. In a large saucepan, heat 1/2 cup of the honey and sugars over low heat, stirring, just until sugars are dissolved. Remove pan from heat and let mixture cool slightly. In a large bowl, beat together eggs and extract. Beat in honey mixture and stir in ground almonds. Stir in flour mixture to form a soft dough. Wrap dough in plastic and let stand at room temperature for 4 hours. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Divide dough into quarters and roll each flat to about 1/4 inch thick. Use star-shaped cookie cutters to cut cookies and transfer to baking sheets, re-rolling scraps as needed. Place cookies in oven and immediately turn down to 325 degrees F. Bake for 1520 minutes, or until firm. Meanwhile, in a small saucepan, heat remaining 1/4 cup of honey, corn syrup and lemon juice until it reaches a boil, about 3 minutes. When cookies are ready, remove them from the oven and brush warm cookies with the warm glaze. Transfer sheets of cookies to racks to cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27551,"Simple Vinaigrette 1/4 cup white, red or aged sherry vinegar 2 to 3 teaspoons Dijon mustard 1 small clove garlic, minced Kosher salt and freshly ground black pepper 3/4 cup extra-virgin olive oil Instructions: Set a medium bowl on a kitchen towel shaped like an \O\ (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27552,"Hutspot Mit Klapstuk 3 pounds smoked corned beef 4 pounds potatoes, cubed Freshly ground salt Freshly ground black pepper 2 pounds carrots, cubed 1 pound onions, sliced 1/2 cup butter Instructions: Heat a serving platter in the warming oven. Place the corned beef into cold water and bring to the boil. Reduce heat to a simmer and cook for about 2 hours, turning occasionally. Place the vegetables in a big pan - first the potatoes - season - then the carrots - season - and then the onions, then cover with water. Cook until tender - approximately 1 hour. Strain the cooked vegetables and roughly mash them. Add the 1/2 cup of butter to make them rich and creamy. Drain the meat and slice it thinly. Spoon the vegetables (hutspot) on the heated serving platter and lay the sliced meat klapstuk over them. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 27553,"Ham, Cherry and Gouda Cornbread Cooking spray 1 1/2 cups yellow cornmeal 1/4 cup all-purpose flour 2 tablespoons granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine salt 1 cup milk 1 cup sour cream or 2-percent Greek yogurt 2 tablespoons unsalted butter, melted 1 large egg 1/2 cup chopped dried cherries 1/2 cup grated Gouda cheese 1/2 cup diced deli ham Instructions: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the cherries, Gouda and ham. Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into squares or wedges and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 27554,"Chocolate Mason Jars 1 cup whole milk 2/3 cup mayonnaise
1/4 cup heavy cream
3 tablespoons sugar
1 1/2 teaspoons instant coffee
1 cup dark chocolate chips
2 teaspoons vanilla extract Fresh berries, for serving Instructions: Combine the milk, mayonnaise, cream, sugar and coffee in a medium saucepan. Whisking, bring to a simmer over medium heat and cook until thickened, 4 to 5 minutes. Remove from the heat, add the chocolate chips and vanilla, and whisk until the chocolate is fully melted. Divide evenly between six 4-ounce mason jars. Chill in the refrigerator until set, about 3 hours. Garnish with berries and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 27555,"Tuscan Kale and White Bean Stew 1/3 cup vegetable base, such as Vogue Vegebase 2 tablespoons butter substitute, such as Earth Balance Buttery Spread 1 tablespoon extra-virgin olive oil, plus more for drizzling 3 carrots, diced 3 inner stalks celery, diced 1 large Spanish onion, diced Kosher salt and freshly ground black pepper 2 sprigs thyme 1 sprig rosemary 4 cloves garlic, minced Two 14-ounce cans cannellini beans (do not drain) Zest of 1 lemon 1 pound Tuscan kale, tough stems discarded and leaves chopped, washed and dried (about 8 cups) Instructions: Combine the vegetable base and 8 cups water in a saucepan. Bring to a simmer, whisking to dissolve the base. Set aside. Place a Dutch oven or soup pot over medium-high heat. Add the butter substitute and olive oil and heat until melted. Add the carrots, celery and onions and season with salt and pepper. Saute until tender, about 5 minutes. Tie the thyme and rosemary into a bundle with kitchen string and add it to the pot along with the garlic. Cook for 1 minute more. 3. Add the beans and their liquid, the lemon zest and vegetable stock. Bring to a simmer and cook until the beans are tender, about 10 minutes. Add the kale, season with salt and pepper and simmer until the kale has wilted and softened a bit, 7 to 8 minutes. Divide the soup among bowls and drizzle with olive oil.
","[Chianti, Barbera, Dolcetto, Tempranillo]" 27556,"Chocolate Nut Shortbread 2-1/4 cups all-purpose flour 1/4 cup dark, unsweetened cocoa 1/2 cup sugar 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter 2 squares (2 ounces) unsweetened chocolate, melted 1/2 cup finely chopped walnuts or pecans 4 teaspoons sugar Instructions: Preheat oven to 300 degrees F. Cover baking sheet with parchment paper; draw two circles, each 7 to 7-1/2 inches. Measure flour, cocoa, sugar and salt into the food processor or into the large bowl of electric mixer. Mix well. Cut the butter into thin slices and add to the flour mixture. Mix or process until mixture resembles moist sand. Add the chocolate and nuts and continue mixing until a dough forms. Shape dough into a smooth ball. Cut the dough into quarters. Shape each quarter into a smooth ball. Place dough ball onto the center of each circle drawn on the parchment paper. Flatten the round to within 1/2 inch of the inside edge of the round. With a fork, make impressions on the top of each round and use the fork to round off the edges. Sprinkle each round with 1 teaspoon sugar. With a straight knife, cut each round into eight wedges; leave wedges in place. Bake for 1 hour or until the shortbread is a light golden color. With a straight-edged knife, cut the wedges apart while still warm. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 27557,"Grilled Zucchini and Herb Pizza 1 1/3 cups water 1 teaspoon granulated sugar 1 packet (1/4-ounce) active dry yeast 4 cups all-purpose flour 2 teaspoons kosher salt 3 tablespoons olive oil, plus oil for drizzling 2 tablespoons olive oil, plus more for grill grate 2 pounds zucchini, trimmed and cut on bias into 1/2-inch slices 2 teaspoons red wine vinegar 1 teaspoon red pepper flakes 1 teaspoon kosher salt Freshly ground black pepper 1 tablespoon olive oil 12 ounces part-skim mozzarella cheese, sliced into 1/4-inch-thick slices 8 ounces goat cheese, crumbled 16 large basil leaves, torn 1 cup sun-dried tomatoes Instructions: For the dough: Put the water and sugar in the bowl of a stand mixer and sprinkle the yeast on top; let rest until the mixture bubbles, about 5 to 10 minutes. Meanwhile, whisk together the flour and salt in a large bowl to break up any lumps. When the yeast is ready, add the flour mixture and olive oil and mix, using dough hook, on the lowest speed until the dough looks shredded, about 1 to 2 minutes. Increase the speed to medium and continue to mix until the dough is smooth and very elastic, (you should be able to stretch it 2 to 3 inches without breaking), about 6 to 10 minutes. Turn the dough out of the mixer, form it into a ball, and put into a large, oiled mixing bowl. Turn to coat the dough in the oil then cover with a clean, damp dishtowel, and let rest in a warm place until it doubles in size, about 30 to 45 minutes. (Alternatively, refrigerate the dough and let rise 12 to 24 hours before using.) Punch the dough down and shape as desired. For the zucchini: Heat the grill to medium-high (about 375 degrees F) and rub the grate with a towel dipped in oil. Add 2 tablespoons olive oil and the zucchini to a large bowl and toss to coat. Grill the zucchini, covered, turning rarely, until tender and charred, 5 to 7 minutes. Transfer the cooked zucchini to a bowl and add the red wine vinegar, and red pepper flakes. Season with the salt and pepper, to taste, and toss to coat. Set aside until ready to use. For the pizza: Heat the grill to medium-high (about 375 degrees F) and rub the grate with a towel dipped in oil. Oil your hands, put half of the dough (about 1 pound) on a piece of parchment paper, and press the dough into a rectangle about 1/4-inch thick. Drizzle the dough with oil. Lay the dough, oiled side down, on the grill and remove the parchment paper. Grill the dough until golden brown, toasted, and grill marks form on the bottom, about 2 to 3 minutes. Flip the dough, brush with 1 tablespoon oil and top with half of the mozzarella. Cover with half of the zucchini and half of the goat cheese. Close the grill, checking and rotating as needed to avoid burning, until dough is lightly charred and cheese is melted, about 8 to 10 minutes. Transfer the pizza to a cutting board, top with half of the basil leaves, and half of the sun-dried tomatoes, and serve. Repeat to make a second pizza. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 27558,"Chocolate Frozen Yogurt with Chunky Rocky Road Sauce 1/2 cup chocolate syrup or chocolate fudge sauce 1/4 cup chunky peanut butter 1/4 cup mini marshmallows 1/4 cup yogurt-covered raisins 2 cups chocolate frozen yogurt or chocolate ice cream Instructions: In a medium microwave-safe bowl, combine the chocolate syrup and peanut butter. Cover with plastic wrap and microwave on HIGH for 30 seconds, until warm. Stir in the marshmallows and raisins. Spoon the frozen yogurt into individual dessert bowls, then spoon the rocky road sauce over the top and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 27559,"Peking Duck 3 cups all-purpose flour 1 1/2 cups boiling water 1 tablespoon cold water Sesame oil to taste Scallion Brushes and Hoisin Sauce as accompaniments, if desired 4 1/2 to 5 pound Peking duck, head intact with cavity hole as small as possible 6 cups water 1 teaspoon honey 4 tablespoons rice wine 2 tablespoons white vinegar 5 tablespoons cornstarch slurry (mixed with water to a gravy consistency) Vegetable oil for deep frying Instructions: Remove wing tips and feet from duck. Neck skin should be intact with only a tiny hole made about 2 inches above the base of the neck. Remove cavity fat and discard. Rinse the duck and massage the entire body by rubbing the skin back and forth, loosening it from the meat. Make sure skin is not punctured. Insert a bicycle pump hose into the neck hole. Keep cavity closed as you pump air into the duck -- inflating it until the skin is taut, rubbing and rolling the skin as it is being inflated to distribute air evenly. Insert a meat hook through the neck bone and hang to dry, in a cool place, for 1 hour. In a wok combine the boiling water, honey, rice wine, white vinegar, and cornstarch slurry, and stir until lightly thickened. Hold the duck by the hook and dip it in and out of the boiling water, turning it from side to side, while ladling water over the skin. Do this until the skin is well coated, about 1 minute. Then hang duck up to dry for at least 12 hours or overnight in a draft near a window or other breezy place, spreading paper on floor to catch drippings. If no cool area is available, hang duck from back of a chair and blow a fan on it for several hours. (Alternatively, set duck, unwrapped, on a rack with a pan underneath to catch drippings. Refrigerate, turning occasionally.) If your oven is large and tall, remove all racks except the top one. Preheat the oven to 425 degrees. Cover a large pan with aluminum foil to reflect heat and to catch drippings and place the pan in the bottom of the oven. Hook the duck vertically over the top rack in the center of the oven over the drip pan. Roast for 15 minutes. Reduce heat to 350 and roast for 1 1/4 hours. (Alternatively, use a vertical roasting rack set in a roasting pan and roast as above. Or place the duck on a rack over the roasting pan in the middle of the oven and roast at 425 degrees for 15 minutes. Turn breast side down and roast another 15 minutes. Turn again, reduce heat to 350 and roast for 3/4 hour. For the pancakes: Mix the flour with the boiling water until combined, and add 1 tablespoon cold water to mixture. Knead the dough for 4 minutes, or until soft and smooth. Let it rest for 30 minutes, covered with a bowl. Divide the dough into 2 equal portions and knead it until smooth. Roll one portion into a 16-inch log and divide it into 16 pieces. Repeat with the remaining dough. Take each piece and stand it upright on the heel of your hand, round off the dough and then flatten it with your other hand into a circle 2 to 2 1/2 inches in diameter. Paint surface of half of the pieces with pastry brush dipped in sesame oil; place remaining pieces on the oiled pieces, making 16 pairs. Using rolling pin roll the pairs into thin pancakes about 6 to 6 1/4 inches in diameter, rotating circles frequently to insure even thickness. Heat an unoiled frying pan until hot. Add 1 pair of cakes and fry 1 minute or until light brown spots appear underneath. Lift up the edges to check for spots. Turn them over and allow them to puff up, indicating they are done. Separate each pair into 2 pancakes. Repeat with remaining pancakes. Transfer the pancakes to a steamer and steam them for 5 to 10 minutes. To finish the duck: Put the duck in a wok with 4 to 6-inches of oil, heated to 375 degrees.. Ladle the oil over duck. Cook the duck in this fashion for 2 1/2 minutes per side to crisp the skin. Put the duck on a cutting board. Disjoint the wings and drumsticks and place them apart at either end of serving platter, outlining the form of a whole duck. With a razor sharp knife carve the skin on the duck with a very thin layer of meat, trying to make slices as large as possible. Transfer them to the platter. Remove all the meat from the carcass and cut it into strips about 1 * inches long. Arrange the meat strips in center of platter and then cut the strips of skin crosswise into comparable pieces. Lay these over meat. To eat: put a pancake on a plate, smear on some Hoisin sauce (with scallion brush if desired) and top with 1 or 2 pieces of skin, either on their own or with meat as well. Add a scallion brush and roll up the pancake. Suggested drink: Chinese Black Tea ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27560,"Crab Cakes With Herb Salad 24 saltine crackers, crushed into coarse crumbs (about 1 cup) 1 large egg, beaten 1/2 cup mayonnaise 1 teaspoon Worcestershire sauce 1 teaspoon fresh lemon juice 1 tablespoon minced fresh parsley 1 tablespoon minced celery leaves 1/4 teaspoon celery seeds 1 teaspoon mustard powder 1/4 teaspoon chili powder Kosher salt and freshly ground pepper 1 pound jumbo lump crabmeat, picked over 6 tablespoons unsalted butter, melted 1 cup mayonnaise Juice of 1/2 lemon 3 tablespoons minced dill pickles 1 tablespoon Worcestershire sauce 1/2 teaspoon hot sauce 2 scallions, minced Kosher salt and freshly ground pepper 1 large head Boston lettuce, cut into chunks 4 heads red or regular endive, quartered lengthwise 1 cup cherry tomatoes, halved 4 inner stalks celery, leaves coarsely chopped, stems diced 4 scallions, halved lengthwise and cut into 1 1/2-inch pieces 1/2 cup fresh chervil, tarragon and/or dill (leaves and tender stems) 1/2 cup fresh parsley leaves 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper Instructions: Make the crab cakes: Place half of the cracker crumbs in a large bowl. Drizzle in the egg, then stir in the mayonnaise, Worcestershire sauce, lemon juice, parsley, celery leaves, celery seeds, mustard powder, chili powder, 1/2 teaspoon salt, and pepper to taste. Gently fold in the crabmeat. Form into six 3-inch-wide patties (about 1/2 cup crab mixture each). Spread the remaining cracker crumbs on a plate; press the crab cakes in the crumbs on both sides and around the edges. Transfer to a baking sheet. Cover and refrigerate until firm, 2 to 6 hours. Make the sauce: Mix the mayonnaise, lemon juice, pickles, Worcestershire sauce, hot sauce and scallions in a small bowl. Season with salt and pepper. Cover and refrigerate until ready to serve. Position a rack in the upper third of the oven and preheat to 450 degrees F. Brush the crab cakes with the 6 tablespoons melted butter and bake until golden, 15 to 20 minutes. Meanwhile, make the salad: Gently toss the lettuce, endive, tomatoes, celery, scallions, chervil and parsley in a large bowl; drizzle with the olive oil, season with salt and pepper and toss again. Serve with the crab cakes and sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 27561,"Chocolate Caramel Popcorn 1 cup popcorn, for popping 1 cup plus 2 tablespoons sugar 1/2 cup plus 2 tablespoons corn syrup Scant 1/4 cup water 1 pound bittersweet chocolate, tempered Instructions: Pop the popcorn. I like to use a hot-air popper but you can pop it any way you like. To make the caramel: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat and cook until light golden brown. We use a large pan so that there will be room to add the popcorn. Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. When cool, use your hands to break up any clumps. Place the cool popcorn in a large bowl. Use a ladle to drizzle the chocolate over the popcorn, stirring with a wooden spoon as you go. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool. When it is cool, place it in decorative bags to give as gifts. Tip: You can also use milk chocolate and/or white chocolate to coat the popcorn. The process is always the same. Be careful when you work with the caramel. It is very hot and can burn! As always, when working with caramel, have a bowl of ice-cold water next to you in case you get caramel on your hands. ","[Riesling, Moscato, Gewrztraminer, Pinot Grigio]

" 27562,"Cream of Tomato Soup with Mint 5 tablespoons olive oil 1/3 cup chopped shallots 1 yellow onion, chopped 5 cloves garlic, minced 1 cup dry white wine 4 cups chicken stock 1 (35ounce) can plum tomatoes 3 sprigs fresh thyme 2 bay leaves 3 ripe medium tomatoes (red and yellow if available), seeded and chopped 2 teaspoons sugar Juice of 1 lime 2 cups heavy cream Coarse salt Freshly ground pepper to taste 1/2 bunch chopped fresh mint 3 tablespoons fresh chives, chopped Freshly grated Parmesan cheese (optional) Instructions: Heat 4 tablespoons of the oil in a large saucepan or Dutch oven over medium high heat. Add the shallots and onion and sweat until light brown, then add garlic and sweat another 3 minutes. Add the wine and reduce by half. Add the stock, canned tomatoes with juices, thyme and bay leaves to pan. Simmer uncovered for 45 minutes. Meanwhile, saute the fresh tomatoes in remaining 1 tablespoon oil for 2 minutes and set aside. Remove thyme sprigs and bay leaves from soup and puree soup in a blender. Stir in the sugar, lemon juice, 1 1/2 cups of the cream, salt and pepper. Return soup to saucepan and stir in Sauteed tomatoes, mint and chives. Gently warm soup over medium heat. Meanwhile, whip remaining 1/2 cup of cream to soft peak and fold in grated Parmesan cheese if desired. To serve, ladle soup into bowls, garnish with a dollop of whipped cream. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27563,"Quinoa Pilaf 1/4 cup butter 1 onion, finely chopped 2 garlic cloves, finely chopped 3 large sprigs fresh epazote 1 bay leaf 1 cup quinoa, rinsed, drained well 4 cups chicken stock or vegetable stock Chopped fresh parsley or cilantro Instructions: Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 10 minutes. Add garlic, epazote and bay leaf. Stir 1 minute. Add quinoa and stir just until coated. Add stock. Bring to boil. Reduce heat and simmer until quinoa is tender, about 10 minutes. Drain. Discard epazote and bay leaf. Transfer pilaf to large bowl. Season to taste with salt and pepper. Garnish with parsley or cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27564,"Potato Leek Soup with Smoked Salmon and Rye Croutons 6 potatoes, diced 1 onion 3 cloves of garlic 1 sprig fresh thyme, cleaned 2 quarts of chicken stock 1 cup of cream 1 leek 3 slices of julienne smoked salmon 4 slices of rye bread Instructions: Over medium heat, saute onions and garlic in a 1 gallon stock pot. Add diced potatoes and fresh thyme. Cover with stock and simmer until potatoes are soft. Puree with hand blender. Slice leek into thin circles and fold into potato soup and simmer until leeks are soft but still bright green. Finish soup with cream, and salt and pepper. Cut circles out of four slices of fresh rye bread. Brush with olive oil and toast. Garnish with smoked salmon. Pour potato leek soup evenly into four soup bowls and garnish with smoked salmon crouton and fresh parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 27565,"Stars and Stripes Pi?ata Cookies 4 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/4 teaspoon baking soda 1/4 teaspoon fine salt 2 large eggs 2 teaspoons pure vanilla extract 3 sticks (24 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar 1/2 cup confectioners' sugar 1/2 teaspoon really red gel food coloring 1/2 teaspoon white gel food coloring
1/2 teaspoon royal blue gel food coloring 10 pieces clear mint candies, such as Fox's, crushed Red, white and blue star sprinkles, for filling the cookies 1 pound (about 3 1/2 cups) confectioners' sugar, plus more for thickening 2 tablespoons meringue powder 1 teaspoon pure vanilla extract Instructions: For the dough: Line a 3 1/2-inch x 6-inch x 2 1/4-inch mini loaf pan with parchment paper, leaving a 4-inch overhang on two of the sides. Set aside. Whisk together the flour, baking soda and salt in a medium bowl. Beat together the eggs and vanilla in a small bowl. Beat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes, stopping to scrape down the sides of the bowl as needed.
Reduce the speed to low again and slowly pour in the egg mixture; beat until combined. Add the flour mixture in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning, and scraping down the sides of the bowl and the beaters themselves as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes. Turn the dough out of the bowl and bring it together. Divide into 3 even pieces (about 13 ounces each) and place the pieces into separate medium bowls. Add the red food coloring to one bowl and mix to combine. Add the white food coloring to another bowl and mix to combine. Add the blue food coloring to the third bowl and mix to combine. Cut each dough ball into 6 equal pieces.
Press one piece of red dough into the bottom of the prepared loaf pan. Press a white piece of dough on top of the red and then a blue piece of dough on top of the white, gently pressing each so that the dough conforms to the shape of the pan. Repeat this process and order until all of the dough is in the loaf pan. The dough will come about 2 inches above the top of the pan, and that is okay. (You want the loaf of dough to be about 5 inches tall.) Freeze the dough until hard, about 2 hours.
Preheat the oven to 350 degrees F. Using the parchment overhang, remove the dough from the loaf pan. With a sharp knife, cut the dough crosswise into twenty 1/8-inch thick slices and arrange on a baking sheet. Freeze until hardened, about 15 minutes. Line 2 baking sheets with silicone liners. With a 3-inch star cookie cutter, cut a star shape out of each slice and arrange on the lined baking sheets. Cut another star shape out of the center of the big stars with a 1 1/2-inch star cookie cutter. Arrange the small stars on the lined baking sheets. Freeze until hardened, about 15 minutes.
Fill the center of the larger cookies with the crushed candies (don't worry about filling completely, since the candies will melt and naturally fill in the window). Bake the filled cookies and smaller star cookies until the candies have melted and the cookies are firm, about 10 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Meanwhile, divide the scraps in half and place each half between two pieces of parchment and reroll to 1/8-inch thick. Place them in the freezer until hardened, about 30 minutes. Cut out 10 stars using the large cookie cutter and arrange them on the lined baking sheets. Cut out smaller stars from the middles of the larger stars and arrange on the lined baking sheets. Freeze until hard, 15 minutes. Bake until the cookies are firm, about 10 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, adding up to 1 tablespoon more water, if needed, about 2 minutes. Transfer the icing to a resealable plastic bag and seal. Cut a small piece out of one of the corners of the bag.
Flip the candy-filled cookies over and pipe the icing around the border. Top 10 of the cookies with one of the unfilled large star cookies. Place a pinch of star sprinkles in the center of the cookies. Press the remaining 10 candy-filled cookies on top, sandwiching the icing inside. Let the icing harden, about 10 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27566,"Ten-Minute Chilaquiles 1 cup salsa (preferably medium hot) 2 cups tomato sauce 1/2 cup water 1 (4-ounce) can chopped green chiles, undrained 1 (14-ounce) can pinto or kidney beans, rinsed well in a strainer 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1 (11-ounce) bag corn chips (about 8 cups) 1 cup sour cream 2 cups grated Monterey Jack 2 tablespoons minced cilantro, optional Instructions: Preheat the oven to 350 degrees F. Combine all the sauce ingredients in a large bowl. Pour half the sauce into a shallow 2 1/2-quart (12 by 7 by 2-inch) baking dish, and top with half the corn chips. You can crumble the chips slightly to make an even layer. Drop little spoonfuls of half the sour cream all over the chips, then sprinkle on half the cheese. Top with the remaining chips, sauce, sour cream, and cheese. Bake 35 minutes, or until hot and bubbly around the edges. Sprinkle the top of the casserole with the cilantro and serve. You can cut it into squares and serve using a spatula, or use a large spoon to scoop out the chilaquiles. Cook's Note: Some packaged corn chips are very salty. Look on the back of the bag for the sodium content and choose a brand that has no more than 110 milligrams of sodium per serving. These will be the most flavorful corn chips and won't be overly salty to eat or use in the casserole. For advance preparation: Make the sauce up to a few hours ahead and lay out all the other ingredients. Don't assemble chilaquiles, however, until the last minute so the corn chips retain a tiny bit of texture when baked. ","[Syrah, Tempranillo, Garnacha, Barbera]" 27567,"Shrimp Siu Mai (Dumplings) 1 egg white 1 teaspoon sesame oil 1/2 teaspoon arrowroot 1/2 red bell pepper, cored, seeded and diced into 1/4-inch pieces 1 medium carrot, peeled and diced into 1/4-inch pieces 1/4 cup frozen petite peas, thawed 1/4 cup chopped chives 1 (1-inch) piece fresh ginger, peeled and minced 1 teaspoon kosher salt 1/2 pound large shrimp, peeled, deveined and cut into 1/4-inch pieces 4 egg roll wrappers Vegetable oil cooking spray 1/4 cup low-sodium soy sauce 2 tablespoons honey 3/4 teaspoon hot sauce (recommended: Sriracha) 1 garlic clove, minced Instructions: Dumplings: In a medium bowl, whisk together the egg white, sesame oil and arrowroot until frothy. Stir in the bell pepper, carrot, peas, chives, ginger, salt, and shrimp. Put 1/2 of the mixture in a food processor. Blend until the mixture forms a chunky paste. Return the paste to the bowl and combine it with the remaining vegetable mixture. Cut each egg roll wrapper into 4 equal-sized squares. Spoon about 1 tablespoon of the mixture into the center of each piece of dough. Gather the sides of the egg roll wrapper around the filling leaving the top of the filling uncovered. If necessary, use a little water to help secure the wrapper in place. Spray the bottom of a bamboo or stainless steel steamer with vegetable oil cooking spray. Working in batches, stand the dumplings, uncovered filling side up, in the steamer and cover. Steam until the shrimp turn pink and are cooked through, about 6 to 8 minutes. Dipping sauce: In a small bowl, whisk together the soy sauce, honey, hot sauce and garlic. Arrange the dumplings on a platter and serve the dipping sauce alongside. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27568,"Oatmeal-Fennel Seed Cookies 1/2 cup golden raisins 4 ounces bourbon
1 1/2 cups all-purpose flour
1 cup old-fashioned oats
1 1/2 teaspoons fennel seeds
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt 1/2 teaspoon ground ginger
1/4 teaspoon ground clove
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, softened
3/4 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 cup sliced almonds
Honey, for drizzling
Flaky sea salt, for topping
Instructions: Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper. Put the raisins into a small bowl, then cover with the bourbon and let sit for 15 minutes. Drain, then set aside. Meanwhile, whisk together the flour, oats, fennel seeds, baking powder, baking soda, cinnamon, salt, ginger and clove in a large bowl. Set aside. In a stand mixer, cream together the butter and both sugars on medium-high until light and fluffy. Add the egg and beat until combined. Turn the speed to low and slowly spoon in the dry mixture until well combined, then add the bourbon-soaked raisins and sliced almonds. Scoop cookie dough onto the prepared baking sheets using a medium-sized scoop. Bake for 6 minutes, then rotate and switch the positions of the baking sheets and bake until golden brown on top but still slightly soft in the middle, another 6 minutes. Transfer the baking sheets to cooling racks (do not remove the cookies from the baking sheets). Drizzle the cookies with honey and sprinkle with a little flaky salt. Let cool for 15 to 20 minutes before removing the cookies from the baking sheets. Let cool for 5 more minutes, then serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 27569,"Manicotti 1 cup all purpose flour 1 cup water 3 large eggs 1/2 teaspoon salt 4 to 5 tablespoons olive oil 1 pound ricotta 2 large eggs, lightly beaten 1/2 pound mozzarella cheese, diced 1/2 cup freshly grated Parmesan cheese, plus extra for sprinkling 1 tablespoon minced fresh parsley leaves Salt and pepper 3 to 4 cups Basic Marinara Sauce (recipe follows) or store-bought sauce 2 tablespoons extra-virgin olive oil 8 cloves garlic, smashed 1 onion, minced 2 28-ounce cans crushed tomatoes or whole canned tomatoes, gently crushed with your hands 1 1/2 teaspoons dried oregano, or 1 tablespoon fresh minced oregano Salt and pepper Red pepper flakes (optional) Instructions: To make the crepes, in a blender, combine the flour, water, eggs, and salt and blend, scraping down the sides of the bowl, until the batter is smooth. Transfer to a bowl. Heat a 6 to 7-inch skillet over moderately high heat until hot. Brush the skillet with about 1 teaspoon of the olive oil to coat well and heat the oil until hot. Pour 1/4 cup of the batter into the center of the skillet and lift and tilt the pan to coat the bottom with a thin layer. Cook until the batter is set and the underside is golden, about 1 minute more, and invert onto a plate. Make additional crepes with the remaining batter in the same manner. Crepes may be made 1 day ahead. Cover and chill. Freeze for up to 1 month. Defrost in the refrigerator before using.) Preheat the oven to 350 degrees. Lightly oil a large shallow baking dish. To make the filling, in a bowl combine all of the ingredients, except for the sauce. To assemble, lay each crepe on a work surface, attractive side down, spoon 3 tablespoons of the filling down the center, and fold in the edges to enclose the filling. Fill the remaining crepes in the same manner. Spoon 1 to 1 1/2 cups of marinara sauce into the flameproof baking dish in an even layer. Arrange the crepes, seam side down, in the dish and spoon on enough of the remaining sauce to coat the crepes. (The dish may be assembled several hours or 1 day ahead. Cover and chill. Allow longer baking time if refrigerated.) Bake for 15 minutes, or until the crepes are heated through and their edges are slightly crisp. Sprinkle with additional Parmesan to taste and put the crepes under the broiler, about 3 to 4 inches from the heat, for 2 minutes, or until the top is golden. In a deep skillet set over moderate heat, heat the olive oil until hot. Add the garlic and onion and cook, stirring occasionally, until they're pale golden, 5 to 7 minutes. Add the tomatoes, oregano, and salt and pepper to taste, and simmer, stirring occasionally, until the tomatoes have reduced and separated from the oil, 15 to 20 minutes. Add the red pepper to taste, if desired and simmer for 2 minutes more. Yield: makes 4 to 6 servings ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 27570,"Shrimp and Potato Stew 2 pounds shrimp, peeled and deveined, shrimp shells reserved 2 teaspoons Essence, recipe follows 1 cup plus 1 tablespoon vegetable oil 1 bay leaf 1 1/4 cups all-purpose flour 1 large onion, finely chopped 1 tablespoon minced garlic 2 tablespoons chopped fresh parsley leaves, plus 2 tablespoons 3 large baking potatoes, peeled and cut into 2-inch pieces 1 1/4 teaspoons salt 1/2 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper 2 links (12 to 16-ounces) andouille sausage, diced 1/4 cup sliced green onions 1 long red cl pepper Cooked white rice, for serving, optional 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: Season the shrimp with the Essence and transfer to the refrigerator until needed. Heat a large saucepan and add 1 tablespoon of the oil. When hot, add the shrimp shells and cook, stirring, until fragrant and pink, 3 to 4 minutes. Add 10 cups of water and bay leaf and bring to a boil. Reduce the heat to a simmer, and cook, skimming any foam that rises to the surface, for 30 minutes. Strain through a fine mesh strainer and discard solids. Set shrimp stock aside. In a heavy bottomed Dutch oven or soup pot, heat the 1 cup vegetable oil and, when hot, whisk in the flour. Cook, stirring constantly, until a roux is formed the color of dark peanut butter, about 7 minutes. Add the onion and cook until soft, 4 to 6 minutes. Add the garlic and 2 tablespoons of parsley and cook for 1 minute. Add the potatoes, 8 cups of the reserved shrimp stock, the salt, cayenne, and black pepper and bring to just to a boil. Reduce heat to a simmer and cook until the potatoes are very tender and the sauce is thickened, 30 to 40 minutes. Add the andouille sausage and cook partially. Drain some of the fat and add shrimp, remaining 2 tablespoons parsley, green onions and red cl pepper and stir to combine. Remove from the heat and let sit for 5 minutes. Serve immediately over hot white rice in shallow bowls. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 27571,"Grilled Langoustines with Wilted Arugula and Gazpacho Sauce 2 ripe plum tomatoes, cut in quarters 2 stalks celery, cleaned and chopped 1 red onion, cleaned and chopped 1 fennel bulb, cleaned and chopped 1 tablespoon horseradish Hot pepper sauce to taste 3 tablespoons olive oil plus more for grilling 3 cloves garlic Salt and freshly ground black pepper to taste 1 pound arugula, rinsed and patted dry 12 langoustine tails, shelled 1/4 cup flat-leaf parsley Instructions: Heat a stove-top or charcoal grill. To make the sauce, place the tomatoes, celery, onion, fennel, horseradish, hotpepper sauce, 1 tablespoon olive oil, and 1 clove garlic ina food processor, and process for 2 minutes. Pass through a fine sieve, and season to taste with salt and pepper. Chill. In a large skillet over medium high heat, warm 2 tablespoons olive oil and 2 crushed garlic cloves. Add arugula and toss for one minute, until wilted. Cut langoustine tails lengthwise, brush with olive oil and grill for 2 minutes. To serve, place arugula and parsley at center of 4 plates, set grilled langoustines on top and drizzle sauce around. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 27572,"Creamy Chicken Succotash 4 strips thick-cut bacon, chopped Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 green bell pepper, stemmed, seeded and chopped
1 clove garlic, minced
16 ounces (about 3 1/2 cups) sweet corn kernels, drained if canned, thawed if frozen
16 ounces (about 3 1/2 cups) cooked lima beans, drained if canned, thawed if frozen
2 cups peeled pearl onions, thawed if frozen
1 teaspoon hot sauce, such as Frank's Red Hot, or to taste
1/2 cup heavy cream
Instructions: In a large skillet over medium heat, cook the bacon until crisp, about 5 minutes. With a slotted spoon, transfer the crisp bacon to a paper towel-lined plate to drain. Season the chicken well with salt and pepper and sear in the same skillet, stirring, until the edges begin to brown, about 5 minutes. Add the bell pepper and garlic and cook until softened slightly, about 5 minutes. Add the corn, lima beans, pearl onions, hot sauce, and cream, and cook until simmering. Reduce the heat to medium low and cook until the vegetables are tender and the chicken is cooked through, about 15 minutes. Taste and adjust the seasoning with salt and pepper; stir in the reserved bacon and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27573,"Meatballs 1 cup cubed stale bread (Italian bread) Milk for soaking the bread 1 pound lean ground beef, such as sirloin 3 cloves garlic, minced 1/2 cup minced fresh parsley leaves 1/2 cup freshly grated Romano cheese 2 large eggs Salt and freshly ground pepper 3 tablespoons olive oil Instructions: In a small bowl, combine the bread with enough milk to just cover and let the bread soak for 10 minutes. Squeeze dry and chop fine. In a bowl, combine the bread with the meat, garlic, parsley, Romano cheese, eggs, and salt and pepper to taste. Form into 12 to 14 meatballs, about 2 1/2 inches in diameter, and chill until ready to cook. In a large saucepan or casserole set over moderate, heat the oil until hot. Add the meatballs and cook them until they're browned on all sides, 5 to 7 minutes. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 27574,"Composed Salad Paloise 3/4 cups extra-virgin olive oil 1/4 cup red wine vinegar 1 tablespoon Dijon Mustard Salt, pepper, to taste 12 asparagus tips 1 cup julienned celery root 1 head Boston lettuce leaves, washed, drained and dried 1 jar artichoke hearts, quartered 4 tablespoons minced fines herbs (parsley, chives, chevril, thyme) Instructions: Make the vinaigrette by whisking together ingredients. Set aside. Drizzle the asparagus and celery root with the vinaigrette, just before serving. Place the lettuce leaves around the edges of the salad platter. Arrange artichokes, asparagus and celery root over lettuce. Dribble vinaigrette over all and sprinkle with herbs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 27575,"Roasted Corn with Cilantro Butter 4 to 6 ears corn, in the husk 4 ounces (1 stick) butter, softened 1/2 cup cilantro leaves, finely chopped Salt and pepper Instructions: Peel back the husks of the corn but do not tear off. Pull off and discard all the corn silk. In a bowl, mash the butter and cilantro together until well mixed. Rub about 1 tablespoon of cilantro butter over each ear of corn, sprinkle with salt and pepper, then pull the husks back up and around the ear. Reserve the extra butter to use on fire-roasted potatoes if desired, or use all butter on corn. Prepare a wood fire outdoors and let cook down to embers. Place corn in embers of the fire and roast, turning with long handled tongs as husks start to blacken, until corn is cooked (about 20 minutes). To serve, remove corn from fire with tongs. Peel back husk with hot pads and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 27576,"Pork Milanese with Garlic Spincah Rigatoni 5 tablespoons butter 1/2 Spanish onion thinly sliced 1/2 teaspoon dried basil 1 head garlic roasted 1/4 cup Parmesan cheese, divided 1/2 cup frozen spinach 1/2 pound rigatoni, cooked 4 pork loin chops, 4 ounces each 1/2 cup milk 1 cup flour 3 eggs seasoned with salt and pepper 1/2 cup fresh bread crumbs 2 cups mesclun salad 1 1/2 tablespoons red wine vinegar, or lemon juice 1/2 cup plus 3 tablespoons olive oil Instructions: Brown 2 tablespoons of butter in a saute pan. Add the onion and saute then add basil. Next, add the roasted garlic, 2 tablespoons Parmesan and spinach. Add cooked pasta, season with salt and pepper and garnish with Parmesan. Butterfly the pork chops and pound them thin between 2 sheets of plastic wrap. Separate milk, flour, seasoned eggs and breadcrumbs into 3 separate bowls. Dip each pork chop in the milk first, then flour next eggs and last the bread crumbs. Saute until golden brown on both sides. Garnish with mesclun salad, a sprig of onion, red wine vinegar juice and olive oil. ","[Barolo, Chianti, Tempranillo, GSM Blend]

" 27577,"Five Bean Salad with Champagne Vinaigrette Water, as needed Kosher salt 3/4 pound green beans, trimmed and halved 3/4 pound yellow wax beans, trimmed and halved 1 (14-ounce) can dark red kidney beans, drained and rinsed 1 (14-ounce) can black-eyed peas, drained and rinsed 1 (14-ounce) can garbanzo beans, drained and rinsed 1 bunch scallions, thinly sliced 1 bell pepper, diced 2 tablespoons chopped fresh Italian parsley leaves 2 tablespoons chopped fresh marjoram or oregano leaves, optional Champagne Vinaigrette, recipe follows Freshly cracked black pepper 1 clove garlic, minced 2 tablespoons Dijon mustard 1/4 cup champagne vinegar 2 tablespoons fresh lemon juice 2 tablespoons honey 2 to 3 dashes hot sauce 1/2 teaspoon salt 1/2 teaspoon freshly cracked black pepper 1/2 cup extra-virgin olive oil Instructions: Bring a large pot of water to a boil over medium heat. Sprinkle with a generous pinch of salt and add in the fresh green beans. Cook until the beans are just tender, about 8 minutes. Drain and shock the beans in ice water to halt the cooking process. Strain the beans once more and set them aside. Put the fresh and canned beans, scallions, bell pepper, Italian parsley, marjoram, if using, and Champagne Vinaigrette into a large serving bowl, and toss everything together to combine. Season the salad, to taste, with salt and black pepper. Serve and enjoy. Mix together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt and black pepper in a large bowl. Whisk in the olive oil in a slow continuous stream until the dressing has emulsified. Alternatively, you can add the ingredients to food processor or blender and puree until smooth. ","[Champagne, Pinot Grigio, Sauvignon Blanc, Vermentino]" 27578,"Ginger Chicken Meatballs on Soy-Braised Cabbage (Shih Tzu Tou) 2 tablespoons (16 grams) cornstarch, plus more for dusting 1 1/2 pounds ground chicken 1 1/2 teaspoons kosher salt 1/2 cup (40 grams) panko breadcrumbs 1 tablespoon (16 grams) sambal oelek 1 tablespoon (18 grams) hoisin sauce 1 tablespoon (15 grams) soy sauce 2 teaspoons granulated sugar 2 teaspoons unseasoned rice vinegar 2 teaspoon toasted sesame oil 1 teaspoon five-spice powder, optional 2-inch nub fresh ginger, peeled and finely grated (about 2 tablespoons) 2 scallions, minced 2 cloves garlic, finely grated 1 large egg 2 cups (480 grams) low-sodium chicken broth 3 tablespoons (56 grams) hoisin sauce 2 tablespoons (30 grams) soy sauce 1 tablespoon (16 grams) sambal oelek 2 pounds napa cabbage Neutral oil, for frying Chopped scallions, for serving Instructions: Dust a quarter sheet tray with cornstarch and set aside. To make the meatballs: Place the ground chicken in a large mixing bowl and flatten with a spatula to increase the surface area. Sprinkle with the salt and cornstarch, then add the panko, sambal, hoisin sauce, soy sauce, sugar, rice vinegar, sesame oil, five-spice powder, if using, ginger, scallions, garlic and egg. Fold together until evenly mixed. You can refrigerate for 20 to 30 minutes to solidify the fats, which will help with shaping, or continue to form the meatballs. Divide the meat mixture into 6 portions. Lightly coat your hands with cornstarch and roll the meat into balls, placing them onto the cornstarch-dusted sheet tray. Set aside. To make the braising liquid: Combine the chicken broth, hoisin sauce, soy sauce and sambal in a large measuring cup and whisk together. Set aside. To make the cabbage: Remove 6 to 8 leaves from the outside of the cabbage and set aside for later, then cut remaining cabbage into 6 or 8 wedges. Preheat the oven to 350 degrees F. Heat 1/2 inch of neutral oil in a heavy-bottomed Dutch oven over medium heat until it is shimmery. Pan-fry the meatballs in 2 batches, 3 to 4 minutes per side, or until golden and the meatballs easily release from the bottom of the pan. Return the par-cooked meatballs to their tray. Carefully remove the excess oil, leaving just a light coating on the bottom of the pan. Arrange the cabbage wedges on the bottom. Nestle in the meatballs, then cover with the reserved whole cabbage leaves. Pour in the braising liquid. Increase the heat to medium high. Bring to a boil, then reduce to a simmer. Cover the pan and transfer to the oven to braise for 1 hour until the meatballs are cooked and the cabbage is tender. Carefully remove the lid. Garnish with chopped scallions and serve hot. Store leftover meatballs and cabbage in an airtight container in the refrigerator for up to 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27579,"Brussels Sprouts, Walnut, and Ricotta Salata Salad 1/2 pound Brussels sprouts, thinly sliced 1/2 cup toasted walnuts 2 1/2 tablespoons extra-virgin olive oil Juice of 1/4 lemon Salt and freshly ground pepper Salt and freshly ground pepper
2 1/2 ounces ricotta salata Instructions:

1. Toss the Brussels sprouts, walnuts, olive oil, and lemon juice together in a large bowl and season with salt and pepper.
2. Shave or crumble the ricotta salata over top; toss and serve.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 27580,"Chicken Cooked in Beer 1 package chicken legs 2 tablespoons soy sauce Salt Pepper Garlic powder, to taste 2 tablespoons sesame oil 1 cup beer 4 tablespoons teriyaki sauce 3 colored bell peppers, diced 4 tablespoons beef broth 3 onions, chopped Cornstarch, mixed with a little water, as a thickening agent Instructions: Cut each chicken leg into 4 pieces. Marinate in soy sauce, salt, pepper, garlic powder and oil. Saute until brown, slowly adding the beer. Once the beer evaporates, add 4 tablespoons of teriyaki sauce and saute until all liquid is absorbed, and set aside. Saute bell peppers, in oil, beef broth, onions, salt, pepper and cornstarch for thickness. Top the chicken legs with the vegetables. ","[Pinot Grigio, Riesling, Gewrztraminer, Garnacha]" 27581,"Greek Pork Tenderloin with Israeli Couscous 1 teaspoon ground allspice 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1 large pork tenderloin (about 1 1/4 pounds), trimmed Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1 cup Israeli couscous 1/4 cup crumbled feta cheese 2 Persian cucumbers, halved and thinly sliced 1/4 cup chopped fresh dill and/or parsley 3 tablespoons chopped sun-dried tomatoes (not oil-packed) Juice of 1/2 lemon, plus wedges for serving Instructions: Preheat the oven to 375 degrees F. Combine the allspice, oregano and garlic powder in a bowl. Pierce the pork all over with a fork. Season with 1/2 teaspoon salt and a few grinds of pepper; rub with the spice mixture. Heat 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 5 minutes. Transfer the skillet to the oven. Cook until a thermometer inserted into the center of the pork registers 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 5 minutes. Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the couscous and cook, stirring, until toasted, 5 minutes. Add 1 3/4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, then reduce the heat to low; cover and cook until the liquid is absorbed, about 15 minutes. Fluff the couscous with a fork; let cool. Add the feta, cucumbers, herbs, sun-dried tomatoes, lemon juice and the remaining 1 tablespoon olive oil; toss. Season with salt and pepper. Serve with the pork and lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 27582,"?Sabana? Chimichurri Salad 1 teaspoon chopped garlic 1/4 teaspoon red chili flakes 1 tablespoon chopped parsley 3 ounces red wine vinegar 8 ounces olive oil Salt 1/2 pound white mushrooms, cleaned and quartered 2 tablespoons olive oil 1 tablespoon chopped garlic 1/4 cup red wine vinegar 2 bunches watercress, washed and stems trimmed 1 carrot, julienned 1 red bell pepper, julienned 1 small jicama, peeled and julienned 2 (8-ounce) beef tenderloin fillets 2 teaspoons vegetable oil 2 eggs 1 tablespoon butter Salt and freshly ground black pepper Instructions: In a small bowl, whisk together the garlic, red chili flakes, parsley, red wine vinegar, salt and olive oil. In a small hot skillet, saute the mushrooms in olive oil. Add the chopped garlic and deglaze the pan with red wine vinegar. Remove from heat and cool. Meanwhile, in a large bowl, mix together the washed watercress, carrots, red bell peppers, jicama and the cooled mushrooms. To flatten the steaks, coat 4 (15 by 12-inch) sheets of plastic or parchment paper with 1/2 teaspoon each of the oil. Sandwich each tenderloin, with the grain running vertically, between 2 sheets (with the oiled side facing the meat). Flatten each piece with the flat side of a heavy cleaver or mallet, using steady, even sweeping strokes from the center out as you would roll pie dough, until the steak is a thin oval of about 14 by 10 inches. It should be thin like a blanket, hence the name sabana. (It takes about 5 minutes per steak.) Preheat a lightly oiled very large nonstick skillet or cast iron pan. Peel the paper off the steaks and brush both sides with Chimichurri Dressing. Sear, 1 at a time, in the hot pan, 1 to 2 minutes per side. Melt butter in a small hot skillet. Crack the eggs in the pan and season with salt and pepper. Cook eggs sunny side up. To serve, put a steak on a large serving plate. Toss salad to coat with the remaining Chimichurri dressing and place over the steak. Slide a fried egg on top of each and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 27583,"Chipotle Shrimp with Avocado Cream 1 pound shrimp, peeled and deveined 1 red onion, chopped
   1 bunch cilantro, chopped 1 can chipotles in adobe sauce 2 tablespoons coconut oil
   1 tablespoon garlic powder Salt and pepper Salt and pepper
   Honey
   3 avocados, diced
   3 limes, juiced 1/2 cup sour cream 1 tablespoon adobo powder 3 jalapenos, diced
   Vegetable oil, for pan Instructions: In a bowl, combine the shrimp with half of the red onions, a handful of chopped cilantro, 2 teaspoons adobo sauce, and the coconut oil, garlic powder, some salt and pepper, and a drizzle of honey. Marinate in the refrigerator for 30 minutes. Combine the avocados, lime juice, sour cream, adobo powder and the remaining onions in a bowl. Mix until you have a smooth paste; press through a fine-mesh sieve. Stir in the jalapenos. Set a saute pan over medium-high heat and coat with vegetable oil. Add the marinated shrimp; cook until pink throughout. Finish with a handful of fresh cilantro. Spread the avocado sauce on a serving platter; arrange the shrimp on top. Serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 27584,"Creamed Spinach with Crispy Cheese 2 tablespoons unsalted butter 1 medium onion, finely chopped
   Kosher salt and freshly ground black pepper
   2 cloves garlic, minced
   2 tablespoons all-purpose flour
   3 tablespoons heavy cream
   One 10-ounce package frozen chopped spinach, thawed and drained
   1 cup grated white Cheddar Juice from 1/2 lemon
   Hot sauce, to taste
   3/4 cup grated Parmesan Instructions: Melt the butter in a medium pot over medium heat. Add the onion and sprinkle with salt and pepper. Cook until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and cook for about a minute longer. Stir in the flour until combined and cook for 2 minutes to cook out the flour taste. Add the heavy cream and cook, stirring, until the sauce is thick and there are no lumps, about 5 minutes. Add the spinach, breaking up any frozen chunks with the back of a wooden spoon. Stir to combine with the creamy mixture until uniformly incorporated. Taste and season with salt. Cook until the spinach is heated through and mixture begins to bubble, about 3 minutes. Add the Cheddar, lemon juice and hot sauce. Season with salt and pepper. Turn to the lowest setting. Heat a large nonstick pan over medium-high heat and line a baking sheet with parchment paper. Make 2-tablespoon mounds of Parmesan in the pan, leaving 3 inches between each (work in batches if your pan isn't large enough). Allow the Parmesan to melt and bubble until it starts to brown around the edges. Use an offset spatula to carefully lift each cheese crisp to the lined baking sheet. Allow to cool for 2 minutes. Crumble or serve whole on top of the creamed spinach. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 27585,"Thai Basil-Tomato Salad 2 tablespoons dijon mustard Juice of 1 lemon 1/2 cup extra virgin olive oil 4 large ripe tomatoes, mixed colors, 1 inch large dice 1 small red onion, 1/4 inch dice 1 cup picked thai basil leaves Salt and black pepper to taste Instructions: In a large bowl, whisk together the dijon and juice. Drizzle in oil. Add the tomatoes and onion and season. Check for seasoning. Can be stored in an air tight container for up to 4 hours before serving. Right before serving, toss with the basil leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 27586,"No Recipe Recipe: Grilled Blue Cheese and Fruit Unsalted butter, softened Slices country bread Blue cheese Peach or pear, thinly sliced Baby arugula or watercress leaves, optional Instructions: Heat a frying pan over medium heat. Meanwhile, spread butter on both slices of bread. Once the pan is warm, add 1 piece of bread, buttered side down, and top with cheese and peach slices. Cover with a few arugula leaves, if using. Allow to cook until golden brown and crisp, about 3 to 4 minutes. Close the sandwich with another slice of bread, buttered side up, then flip and cook until bread is toasted and cheese is melted, another 4 to 5 minutes. Cut the sandwich in half and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 27587,"Cold Rice Salad 1 1/2 cups long-grain white rice, rinsed Salt 1 cup peas, blanched 1/2 red bell pepper, chopped 1/4 red onion, thinly sliced and soaked in ice water for 10 minutes 2 tablespoons rice wine vinegar Salt and freshly ground black pepper 6 tablespoons vegetable oil 1 teaspoon toasted sesame oil Instructions: For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently. For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil. Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 27588,"French Onion Soup Burger 5 tablespoons butter, plus more for buttering muffins 1/3 cup cognac
   4 large Spanish onions, halved lengthwise and cut into thin half-moon slices 2 sprigs fresh thyme
   1 cup beef or chicken stock
   2 tablespoons flour
   1 1/4 cups milk, warmed 20 ounces (1 1/4 pounds) grated Emmental cheese Salt and freshly ground white pepper
   Salt and freshly ground white pepper 3 pounds ground beef, a mixture of 70 percent chuck and 30 percent brisket, chilled Olive oil, for brushing Light brown sugar, for sprinkling 6 large English muffins, such as Thomas', toasted
   Dijon mustard, for topping Instructions: In a medium saucepot over medium heat, melt 2 tablespoons of the butter. Add the cognac, onions and thyme and cook until the onions are soft and caramelized. Add the stock and continue cooking, stirring occasionally, until most of the liquid has evaporated, about 20 minutes total. Remove the thyme sprigs and set the mixture aside. In a heavy-bottomed saucepan, melt the remaining 3 tablespoons butter. Using a whisk, whisk in the flour and cook, stirring constantly, until the flour does not have a raw flavor, about 2 minutes. The mixture will bubble a bit; do not let it brown. Whisk in the milk, making sure the mixture is smooth and there are no lumps. Continue to cook and stir as the sauce thickens. Whisk in 8 ounces of the cheese until melted and bring the mixture to a boil. Add salt and white pepper to taste, lower the heat and cook, stirring, for 2 to 3 minutes more. Remove from the heat and set aside. (To cool this sauce for later use, cover it with plastic wrap to prevent a skin from forming on the top of the sauce.) Pile up the remaining 12 ounces grated cheese on some wax paper and mold the cheese back together with your hands. Roll the cheese out as if you were rolling dough. With a 4-inch ring, cut out 6 rounds. Set aside. Using the same ring, mold out 6 burgers with the ground beef, each around 3/4 inch high. Heat a grill pan over high heat. Lightly brush the pan with olive oil. Brush both sides of the burgers with olive oil. Sprinkle on a generous amount of salt and some brown sugar. Cook the burgers on the grill pan for 5 to 6 minutes on the first side. Flip the burgers, top with the cheese and cook until the cheese melts and the burgers are cooked to desired doneness, 5 to 6 minutes for medium. Butter the toasted English muffins. Spread 1 teaspoon of the Dijon mustard on the bottom halves of each muffin. Place the burgers on top and then top with a tablespoon of the sauteed onions, followed by a tablespoon of the bechamel sauce. Place the other halves of the muffins on top and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 27589,"Buffalo Chicken Sub 1 tablespoon vegetable oil 2 pounds boneless, skinless chicken thighs Salt and ground black pepper 1 tablespoon dark brown sugar 2 teaspoons paprika 1/4 teaspoon cayenne 1 cup your favorite wing sauce, such as Frank's RedHot 2 tablespoons unsalted butter, optional
   2 medium carrots, diced 2 celery ribs, diced 2 tomatoes, seeded and diced One 36-inch fresh French loaf 1 cup blue cheese crumbles Homemade Ranch Dressing, recipe follows 1 1/2 cups mayonnaise 1/2 cup buttermilk 1 teaspoon granulated garlic 1/2 teaspoon fresh dill, minced 1/2 teaspoon honey or agave syrup 1/3 teaspoon salt 1/4 teaspoon Dijon mustard 1/8 teaspoon ground black pepper Instructions: Preheat the oven to 425 degrees F.
   Heat a 12-inch skillet over medium-high heat. Add the vegetable oil. Sprinkle both sides of the chicken with some salt and pepper, the brown sugar, paprika and cayenne. Sear both sides of the chicken in the skillet until golden, about 4 minutes. Add in the wing sauce, bring to a simmer and finish off in the oven until the chicken registers 165 degrees F on an instant-read thermometer, about 15 minutes. Let cool, and then pull the meat with your hands or two forks. Adjust the seasoning if necessary, add the butter if using, and place back in the oven at BROIL until crusty and caramelized on top, about 4 minutes.
   In a bowl, the combine carrots, celery and tomatoes, and season with salt and pepper. Mix until combined.
   Cut the French loaf horizontally. Place an even layer of blue cheese crumbles on the bottom, then the chicken and then the veggies. Serve with a side of Homemade Ranch Dressing. Mix the mayonnaise, buttermilk, garlic, dill, honey, salt, mustard and pepper in a bowl. Store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 27590,"Beef Tossed with Wild Betel Leaf and Lemongrass: Bo Xao La Lot 2 tablespoons vegetable oil 1 lemongrass stalk, dry outer shell peeled off, and white part only, finely diced* 2 cloves garlic, finely diced 2 chiles, finely diced, plus 1 cl, finely sliced for garnish 12 ounces lean beef sirloin, thinly sliced 1 tablespoon fish sauce 1 tablespoon soy sauce 2 teaspoons sugar 15 betel leaves, roughly sliced* 2 sprigs fresh coriander (cilantro), for garnish Steamed jasmine rice, to serve *Can be found at specialty Asian markets and online. Instructions: In a smoking hot fry pan or wok, add the vegetable oil and lemongrass and cook until fragrant, then add the garlic and chiles. Now add the beef and stir fry for 2 minutes, then season with the fish sauce, soy sauce, and sugar. Add the betel leaves and stir fry for a further minute. Transfer the mixture to a plate and garnish with sliced cl and coriander (cilantro). Serve with steamed jasmine rice. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 27591,"Classic Martini 3.5 ounces vodka or gin .5 ounces dry vermouth Olive or lemon twist for garnish Instructions: Pour ice, vodka and vermouth into a glass shaker. Shake and pour into a martini glass. Garnish with olives or lemon twist. ","[Gin, Vodka, Prosecco]" 27592,"Soft Fontina Polenta 1 gallon chicken stock 1 gallon heavy cream 1 1/2 teaspoons freshly grated nutmeg 3/4 teaspoon gray salt 2 cups polenta 2 cups semolina 2 cups freshly grated fontina cheese 2 cups freshly grated Parmesan Instructions: In a heavy saucepan, combine the stock and cream, and bring to a boil. Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Fold in the cheeses. Serve immediately or reserve. To encourage polenta to come cleanly out of the pan, cook over medium heat. Run a spatula or wooden spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a few seconds until a large bubble begins to form and pushes the polenta upward. Pour immediately into a warm dish. The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. For tabletop polenta: Set up 1 or 2 clean, untreated butcher blocks or cutting boards or lay down parchment or butcher paper over a tabletop. Pour the warm polenta out onto the table in front of guests. Pass bowls of sauces and mix-ins. Each guest mixes in their toppings and eats right off the table! ","[Barolo, Barbaresco, Chianti, Dolcetto]

" 27593,"Grandma Crissman's Sugar Cookies 1-1/2 sticks margarine, softened 1-1/2 cups confectioner's sugar 1 egg 1-1/2 tsp. vanilla extract 2-1/2 cups sifted all-purpose flour 1 tsp. baking soda 1 tsp. cream of tartar Granulated sugar for sprinkling Instructions: Cream margarine and sugar in mixer, beating well until light and fluffy. Add egg and beat well. Add vanilla until combined. In a separate bowl, sift flour, baking soda and cream of tartar three times. Add to creamed mixture. Beat until combined. Form dough into a ball, cover and chill at least one hour.
Heat oven to 350 degrees. Place a clean dishcloth on the work surface and lightly flour the cloth. Place dough on cloth and roll thin, 1/4 to 1/8 of an inch. Cut into circles or other desired shapes. Carefully transfer cookies to baking sheet. Sprinkle with sugar. (Will need to bake in several batches.) Bake 7 to 10 minutes or just until brown around the edges. Cool a few minutes on baking sheet, then remove to rack to cool completely. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 27594,"Baked Lemon Sole with Sauteed Swiss Chard 4 slices fresh white bread, crusts discarded and bread quartered 1 teaspoon lemon zest 1/4 cup walnut halves 1/4 cup grated Parmesan 2 tablespoons olive oil 4 lemon sole fillets, rinsed and patted dry Salt and freshly ground black pepper 4 tablespoons butter, plus extra for casserole 1/4 cup lemon juice 3 tablespoons capers 2 tablespoons olive oil 2 cloves garlic, minced 2 bunches Swiss chard, leaves removed and chopped Instructions: Preheat oven to 400 degrees F. In a food processor combine bread, lemon zest, walnuts and cheese. Pulse until almost uniform in texture. Continue pulsing while drizzling in the olive oil. Set aside. Season fish with salt and pepper. Place 4 fillets in a single layer on a buttered 9 by 12-inch casserole. In a small saucepan melt 4 tablespoons of butter and add the lemon juice and capers. Pour butter mixture over fish, and sprinkle tops with bread crumb mixture. Bake uncovered for 15 to 20 minutes. Meanwhile, add the olive oil to a large skillet over medium heat. Infuse the oil with minced garlic, then add the Swiss chard and saute until wilted, about 2 minutes. Season with salt and pepper, to taste. Serve hot with the sole. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27595,"Oven-Dried Mashed Sweet Potatoes 2 pounds medium sweet potatoes, scrubbed clean and dried with a kitchen towel 1/4 cup heavy cream 1 tablespoon unsalted butter, softened, plus 1 stick Kosher salt 1/4 cup fresh orange juice, plus a few grates orange zest 1 tablespoon dry sherry 1 tablespoon molasses Instructions: Preheat the oven to 400 degrees F. Place the potatoes in a single layer on a baking sheet and place them in the center of the oven. Cook until the potatoes are completely yielding in the center when pierced with the tip of a knife, 45 minutes to 1 hour, depending on the size of a potato. Remove from the oven and lower the temperature to 375 degrees F. Place the potatoes on a flat surface and use a sharp knife to cut down the middle of them lengthwise. Use a tablespoon to scoop out the flesh, leaving the skin behind. Transfer the flesh to a medium, oven proof dish. Stir it slightly to break up any large pieces and place the dish in the oven. Bake in the oven for 10 minutes and give the flesh a stir again. Bake for an additional 10 minutes. Remove from the oven. In a small saucepan, warm the cream. Transfer the sweet potato flesh to a medium bowl and whisk in the 1 tablespoon butter and cream. Season with salt, to taste. Heat a skillet and add the remaining 1 stick butter. Allow it to melt and turn light brown. Transfer to a bowl to stop it from over-browning. Stir in the orange juice, orange zest, sherry, and molasses. Taste for seasoning. Serve immediately with the potatoes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27596,"Mandarin Orange Champagne Cocktail 1/2 cup Mandarin oranges, canned in light syrup 1/2 cup vodka 1/4 cup Champagne or sparkling wine, your preference 2 cups lemon sorbet Fresh mint leaves, for garnish Instructions: Place the Mandarin oranges, vodka, sparkling wine and lemon sorbet in a blender and puree. Divide among champagne glasses and serve with a mint leaf. ","[Prosecco, Cava, Ros]" 27597,"Instant Pot Creamy Ranch Chicken Pasta 2 boneless, skinless chicken thighs (about 8 ounces) One 1-ounce package ranch-dressing seasoning mix
1 pound penne pasta
4 ounces cream cheese, at room temperature
2 tablespoons sour cream, at room temperature
1/4 cup sharp yellow Cheddar, shredded
Instructions: Pat the chicken thighs dry with a paper towel and sprinkle all over with 1 tablespoon of the seasoning mix. Add the penne to the 6-quart Instant Pot? and add 4 cups water to the pot. Place the chicken thighs on top of the penne. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick- release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a cutting board until cool enough to handle.
Meanwhile, combine the cream cheese, sour cream, Cheddar and remaining seasoning mix (about 2 tablespoons) in a large bowl. Set aside.
Roughly chop the chicken into small pieces while it is still warm. Add the chicken to the cream-cheese mixture and stir to combine. Add the chicken and cheese mixture to the pasta and stir until the cheese mixture melts and the pasta is well coated.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 27598,"Fried Onions 1 large onion 1/4 cup vegetable oil Instructions: Slice onion as thinly as possible, more like a shave than a cut, across width. (You may need to use a meat slicer or food processor fitted with a 1 millimeter blade to slice it this fine.) Heat oil in a small skillet. Working in small batches, fry onions, constantly shaking the pan, just until crispy and golden, about 3 minutes. Remove onions with tongs or a slotted spoon and drain on paper towels. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27599,"Steamed Asparagus 1/4 cup water 1 pound fresh asparagus, 1 to 1 1/2 inches cut off the bottom 1/2 teaspoon kosher salt Instructions: Pour or spritz the water onto 4 paper towels. Spread out the paper towels and lay the asparagus on top of the dampened towels. Sprinkle with the salt. Roll up the asparagus in the dampened towels. Lay the bundle, seam side down, in the microwave. Microwave on high until the asparagus is just crisp tender, about 3 to 4 minutes. Remove from the microwave using tongs and carefully unwrap. Arrange on a serving platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27600,"Wall Drug Pie 4 cups milk 1 cup sugar 1/4 teaspoon salt 1/2 cup cornstarch 5 egg yolks (reserve egg whites for meringue) 1 teaspoon vanilla Instructions: In a double boiler heat 4 cups milk. Combine sugar, salt, cornstarch and egg yolks. Add a little milk to sugar mixture and stir. Add to heated milk and cook until thickened. Add 1 teaspoon vanilla. Remove from heat and pour into a baked pie shell. To flavor pie: Coconut Cream: Add coconut to taste Peanut Butter: Add 1/4 cup peanut butter Chocolate: Add 1-ounce unsweetened chocolate, chopped or melted Banana Cream: Add 2 sliced bananas ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 27601,"Mmmmmmmud Pie 2 cups finely ground chocolate sandwich cookies (filling and all) 1/2 cup chopped unsalted cashew nuts 2 tablespoons unsalted butter, melted 12 ounces semisweet chocolate 8 tablespoons (1 stick) unsalted butter 5 large eggs, separated 2/3 cup malt powder 2 1/2 tablespoons sugar 5 ounces semisweet chocolate 1 ounces unsweetened chocolate 1 1/4 cups heavy whipping cream 6 egg whites 1/4 cup sugar Serving Suggestion: Glossy Chocolate Sauce, recipe follows 3 ounces unsweetened chocolate, chopped 7 ounces semisweet chocolate, chopped 3 ounces corn syrup 1/2 cup hot water Instructions: Crust: Combine all the ingredients in a bowl and toss until thoroughly combined. Press the mixture into the bottom of a 10-inch spring form pan and refrigerate.
Dense Mousse: Melt the semisweet chocolate and the butter together in the top of a double boiler over medium-low heat. Let cool slightly, then whisk in the egg yolks. Whisk in the malt powder. Keep warm. In the bowl of a mixer, whip the egg whites until they form soft, droopy peaks. Still whipping, add the sugar in a thin stream and whip until the mixture is stiff and glossy. Fold into the chocolate mixture. Pour into the pan and smooth the top with a rubber spatula. Refrigerate.
Light Mousse: Melt the chocolates together in the top half of a double boiler over medium-low heat. Let cool slightly. Meanwhile, in a mixer, whip the cream until it forms soft peaks and chill. In a mixer, whip the egg whites until they form soft, droopy peaks. Still whipping, add the sugar in a thin stream and whip until the mixture is thick and glossy. A third at a time, fold the egg whites into the chocolate mixture. (You may need to whisk, not fold, the first third if the mixture is very thick).
Fold the whipped cream into the mousse. Pour over the dense mousse and smooth the top with a rubber spatula. Chill until set, at least 3 hours or up to 1 day. To turn the pie out of the pan, warm the sides with a torch and remove the walls. Slice with a knife dipped in hot water and serve with warm chocolate sauce, if desired. Combine chocolate, place over double boiler, stir until melted. Whisk in syrup and water, incorporating well. Serve warm. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 27602,"Raspberry Chocolate Bread Pudding Butter, for buttering the dish 1 1/2 cups heavy cream 1 1/2 cups whole milk 4 large eggs plus 2 large egg yolks, lightly beaten 3/4 cup packed light brown sugar 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 8 cups cubed brioche (1 1/2-inch cubes) 1 cup frozen raspberries 3/4 cup semisweet chocolate chips Instructions: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
In a large bowl, whisk together the cream, milk, egg and yolk mixture, brown sugar, vanilla, and salt. Make sure the mixture is well combined.
Add half of the brioche to the prepared baking dish, and sprinkle evenly with half of the raspberries and chocolate. Top with the remaining brioche, raspberries, and chocolate.
Pour the cream mixture over the brioche mixture. Press down gently, cover it with plastic wrap, and let stand for 30 minutes. You want the bread to soak up that luscious custard.
Bring a kettle of water to a boil. Remove the plastic wrap and set the baking dish in a large roasting pan. Fill the roasting pan with enough boiling water to get about halfway up the sides of the baking dish. Carefully place the pan in the oven and bake until the custard is set (even in the very center), and the bread has puffed, 50 to 60 minutes. Let cool slightly and remove the baking dish from the water. Serve warm, room temperature, or chilled. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 27603,"Cauliflower Soup with Anchovy Breadcrumb Topping 2 tablespoons EVOO 2 tablespoons butter 4 cloves garlic, finely chopped or grated 2 sprigs fresh rosemary, finely chopped 1 onion, chopped Salt and freshly ground black pepper 1/2 cup dry white wine 3 cups chicken stock 1 large head cauliflower, core removed with sharp utility or paring knife 2 cups whole milk 1 pound (1 large) starchy potato, peeled and chopped Freshly grated nutmeg A couple pinches cayenne pepper or ground red pepper 1/4 to 1/3 cup EVOO 6 to 8 anchovy fillets 4 cloves garlic, finely chopped Coarse black pepper 1 cup homemade breadcrumbs or panko 1/2 cup fresh flat-leaf parsley leaves, finely chopped 1/3 cup grated Parmigiano-Reggiano Instructions: For the soup: Heat the EVOO in a soup pot over medium to medium-high heat. Melt the butter into the oil, then add the garlic, rosemary and onions. Season with salt and pepper. Cook, partially covered, to soften, about 10 minutes. Add the wine and deglaze, then add about 1/2 cup stock and the whole head of cauliflower. Cover the pot and steam the cauliflower until very tender, about 15 minutes. Uncover and break up with a potato masher, then add the remaining stock, milk and potatoes. Season with a little nutmeg and cayenne, to taste. Bring to a boil and cook until the potatoes are tender, 10 minutes or so. Puree with an immersion blender, then simmer over low heat to thicken to desired consistency, and adjust seasonings. Cool and store for a make-ahead meal. For the breadcrumb topping:
Heat the EVOO, 1/4 to 1/3 cup, in a skillet over medium heat. Add the anchovies and stir until they melt away into the oil. Lower the heat, and add the garlic and some black pepper and stir a minute or 2. Add the breadcrumbs and cook until deeply fragrant and well toasted. Remove from the heat. Cool and combine with the parsley and cheese. Store in an airtight container. Serve the soup in shallow bowls topped with the breadcrumbs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 27604,"Panhandle Chili 2 pounds ground hamburger meat Salt and freshly ground pepper 2 tablespoons chili powder 1 fresh jalapeno, diced, half seeded and deveined 1 small onion, diced 1 shallot, minced 2 cloves garlic, minced 3 canned green chiles, chopped 1 pound ground turkey sausage 1 tablespoon crushed red pepper flakes 1 tablespoon cumin 1/2 tablespoon onion powder 1 teaspoon garlic salt 3 (15-ounce) cans pinto beans, drained and rinsed 1 (15-ounce) can diced tomatoes and green chiles 2 (15-ounce) cans tomato sauce 2 (15-ounce) cans stewed tomatoes, chopped 1 (12-ounce) bottle stout beer Shredded cheese, optional Chopped onions, optional Serving suggestion: cornbread Sour cream, optional Instructions: In a large stockpot over medium-high heat, brown the hamburger until no longer pink, about 4 minutes. Drain most of the grease, reserving a small amount in the pan and reduce the heat to medium. Add 1 teaspoon salt and season with pepper and 1/2 tablespoon chili powder. Move the meat to the edges of the pan leaving the space in the center of the pan and saute the jalapeno, onion, shallot, garlic, and green chiles until translucent, about 5 minutes, stir into the meat and cook about 2 minutes more.
Meanwhile, brown the turkey sausage in a large skillet over medium-high heat, drain and add 1/2 tablespoon crushed red pepper flakes and 1/2 tablespoon chili powder and stir to combine; add to the beef mixture. Add the cumin, onion powder, garlic salt, remaining 1 tablespoon chili powder and remaining 1/2 tablespoon crushed red pepper flakes. Cook until fragrant, about 3 minutes. Stir in the pinto beans, diced tomatoes, tomato sauce, chopped stewed tomatoes and stout beer. Bring to a boil uncovered and then turn heat to medium, cover and simmer for about 30 minutes. Taste, then add salt and pepper as desired.
Servings: 12 servings ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 27605,"Lemon Potatoes 6 Yukon gold potatoes, quartered lengthwise Zest of 1 lemon plus 1/3 cup fresh lemon juice plus lemon wedges, for serving
1\u20444 cup extra-virgin olive oil, plus more for serving
2 tablespoons Dijon mustard
6 cloves garlic, smashed
6 sprigs fresh oregano Kosher salt and finely ground black pepper Sea salt, for serving
Instructions: Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place the potatoes in a cast-iron pan. In a mixing bowl, whisk together the lemon zest and juice, olive oil, mustard, garlic, oregano, a pinch of salt, some black pepper and 2 cups water. Pour the mixture over the potatoes and toss to combine. Turn the potatoes so they are cut-side down in the pan. Place the pan on the indirect-heat side of the grill, then close the lid and bake until the potatoes are tender, about 40 minutes. Remove from the grill and serve with a squeeze of lemon, a sprinkle of sea salt and a drizzle of olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 27606,"Poached Eggs with Frisee Salad 1/4 cup white wine vinegar, plus 1/2 cup white wine vinegar Salt and freshly ground black pepper 6 eggs 3 slices bacon, chopped 1 teaspoon sugar 6 cups frisee, cleaned Croutons Instructions: In a large, deep saute pan bring 2 1/2-inches of water to a boil. When the water comes to a boil, lower the heat to a bare simmer. There should only be small, infrequent bubbles on the surface. Add 1/4 cup vinegar and some salt to the water. Crack 1 egg into a small bowl, making sure the yolk remains unbroken. Gently slip the egg into the simmering water, using a spoon to make sure the egg is completely covered. Repeat with the remaining eggs. Cook to desired degree of doneness, 3 to 5 minutes. When the eggs are done, remove from the water with a slotted spoon. Place on clean paper towels or kitchen towel to drain. Set aside. In a small saute pan, cook the bacon until browned and crisp. Remove all but 2 tablespoons of the fat. Add the remaining 1/2 cup of white wine vinegar and stir, scraping up any browned bits on the bottom of the pan with a wooden spoon. Cook until the vinegar is reduced by half. Add the sugar and cook until it is dissolved. Season with salt and pepper. Pour half of the bacon dressing over the frisee and toss with croutons. Divide the salad among 6 plates. Top each portion with a poached egg and a drizzle of the remaining dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27607,"Cheyenne Burger 2 tablespoons canola oil 1 Spanish onion, chopped 3 cloves garlic, chopped 1 cup ketchup 2 tablespoons ancho cl powder 1 tablespoon paprika 1 heaping tablespoon dijon mustard 1 tablespoon red wine vinegar 1 tablespoon Worcestershire sauce 1 chipotle cl in adobo, chopped 2 tablespoons dark brown sugar 1 tablespoon honey 1 tablespoon molasses Kosher salt and freshly ground pepper Instructions: Turkey Ground turkey tastes great in this combo-just make sure to use a mix of white and dark meat (90 percent lean) and cook for 5 minutes per side. Bacon This serious burger comes with two strips of bacon. Bobby likes them crisp. Onion Rings To make shoestring rings, heat 1 quart peanut oil to 360 degrees in a deep, heavy pot. Dredge thin Vidalia onion rings in flour seasoned with salt, pepper and cayenne; dip in buttermilk seasoned with salt and pepper, then dredge in more flour. Fry until golden brown, turning once or twice, about 4 minutes. Drain on paper towels; season with salt. Cheddar This extra-smoky burger calls for two thick slices of smoked sharp cheddar cheese. Bobby's BBQ Sauce Heat the oil over medium-high heat in a heavy-bottomed saucepan. Add the onion; cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/3 cup water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients (except salt and pepper); simmer for 10 minutes, or until thickened, stirring occasionally. Transfer the mixture to a food processor; puree until smooth. Season with salt and pepper. Pour into a bowl; cool to room temperature. Spoon on burgers. Makes: 1 cup ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 27608,"Chocolate Raspberry Bars with White Chocolate and Almonds 2/3 cup raspberry jam 1 (21-ounce) box brownie mix (recommended: Duncan Hines Chewy Fudge) 3 eggs 1/2 cup vegetable oil 1/4 cup water 3/4 cup white chocolate chips, melted 1/2 cup chopped salted almonds Instructions: Position a baking rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour a 9 by 13-inch baking pan. In a small saucepan, stir the jam constantly over low heat until pourable, about 1 minute. Set aside. In a large bowl, blend together the brownie mix, eggs, vegetable oil, and water. Using an electric hand mixer beat for 1 minute on medium speed. Pour the batter into the prepared pan. Spoon the jam over the top of the brownie batter. Using a small spatula, swirl jam into the brownie batter. Bake for 27 to 30 minutes or until a toothpick inserted about 1-inch from the edge of the pan comes out clean. Spread with the melted chocolate and sprinkle with salted almonds. Transfer the pan to a wire rack to cool. Cut into 16 bars and store airtight in a plastic container for up to 1 week. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 27609,"Vegetables a la Grecque 1/4 cup grapeseed oil 1 yellow squash, diced 1 zucchini, diced 1 red onion, diced 15 button mushrooms, cut in quarters 2 cups cauliflower florets, blanched 1 cup broccoli florets blanched 1 cup celery, cut into 1-inch slices 1/2 cup pitted kalamata olives 1/2 cup freshly squeezed lemon juice 1/2 cup light olive oil 1 teaspoon red chili flakes 2 teaspoons chopped fresh tarragon leaves 1/2 cup rice wine vinegar Salt and freshly ground black pepper 1/2 cup chopped scallions Instructions: In a large stainless steel bowl, mix the grapeseed oil and all of the vegetables and olives together. In a glass bowl combine the lemon juice, light olive oil, chili flakes, tarragon, rice wine vinegar, and salt and pepper, to taste. Combine the dressing with the vegetables and refrigerate for 4 hours, allowing the flavors to meld. When ready to serve, transfer the vegetables to a serving bowl and garnish with scallions. Cook's Note: Blanching is a form of cooking by which dropping raw vegetables into boiling salted water for 3 to 5 minutes and then immediately transferring to a bowl of iced water. When \shocking\ with ice water, it instantly stops the cooking process. ","[Riesling, Vermentino, Sauvignon Blanc, Gruner Veltliner]" 27610,"Foil-Packet Striped Bass with Peppers and Tomatoes 2 bell peppers (any color), thinly sliced 1 small red onion, thinly sliced lengthwise 1 Fresno cl pepper, halved lengthwise and sliced 8 thyme sprigs 1 cup orange cherry tomatoes 5 tablespoons extra-virgin olive oil Kosher salt 1/2 cup apple cider vinegar 4 6-ounce skinless mild white fish fillets, such as striped bass Instructions: Preheat a grill to medium high. Combine the bell peppers, red onion, cl pepper, thyme sprigs and cherry tomatoes in a bowl; toss with 3 tablespoons olive oil and 1/2 teaspoon salt. Lay out four 20-inch-long sheets of heavy-duty aluminum foil. Top each sheet with a pile of vegetables, then add 2 tablespoons vinegar to each. Place a fish fillet on top of each pile of vegetables; drizzle each with 1/2 tablespoon olive oil and season generously with salt. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet. Grill the foil packets, moving them around as needed for even cooking, until the fish is cooked through, 10 to 12 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 27611,"Chicken Fajita Quesadillas 1 pound boneless skinless chicken breasts 1 packet fajita seasoning (1.27 ounce) 1 tablespoon vegetable oil 1 green bell pepper, diced 1 red bell pepper, diced 1 medium onion, diced 10 10-inch flour tortillas 8 ounce package shredded cheddar cheese 8 ounce package shredded Monterey Jack cheese 2 cups Daisy Brand Sour Cream Instructions: 1.Cut each chicken breast lengthwise in 3 strips; cut crosswise into thin pieces. 2.Combine with the fajita seasoning and mix well. 3.Heat the oil in a large skillet over medium heat. 4.Add the chicken and cook 7 to 8 minutes or until no longer pink in the center, stirring frequently. 5.Stir in the bell peppers and onion. Cook the vegetables for 5 to 7 minutes or until the vegetables are tender. 6.For each quesadilla, sprinkle ? cup Cheddar cheese on half of a tortilla. Spoon about ? cup of the chicken mixture over the cheese. Top with ? cup Monterey Jack cheese and fold the tortilla over, forming a half moon. Press lightly. 7.Spray a skillet or griddle with cooking spray; warm to medium heat. 8.Lightly brown each quesadilla for 2 to 3 minutes per side until the cheese is melted. 9.Cut each into 4 wedges and serve with sour cream. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 27612,"Malty Strawnana 2 cups vanilla ice cream, best quality 1/4 cup milk, add half in first, remainder if necessary 5 tablespoons malt 1 1/2 cups strawberries 1 small ripe banana or 3/4 of a large one 3 tablespoons plain yogurt 1/2 cup dark rum Instructions: In a blender, combine all ingredients and blend until smooth. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 27613,"Herbed Veal Chops with Bacon and Shallots 4 loin or rib veal chops (each about 1/3 pound; each about 3/4-inch thick) 1 to 2 tablespoons butter 4 slices of bacon, chopped 3 tablespoons minced shallots Juice of 1 lime Water 1 cup loosely packed chopped fresh herbs such as tarragon, mint, basil and parsley or a combination of your choice Salt and freshly ground black pepper Instructions: Trim excess fat from the chops and season them lightly with pepper. Melt the 1 tablespoon of the butter in a 12 inch skillet. When melted add the bacon and saute for a few minutes or until somewhat crisp. If there is not enough fat in the skillet, then add more butter and heat up. Add the veal chops and saute them over high heat for 2 minutes a side, or just until browned. Lower the heat and continue to cook them uncovered and without liquid for another 5 to 7 minutes a side or until just cooked through. Remove the chops to a plate. Add the shallots to the skillet and saute until cooked through about 2 minutes. Add the lime juice, water and deglaze the pan. Add the herbs and season to taste with salt and pepper. Spoon the sauce over the chops. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 27614,"Balsamic Chicken with White Beans and Spinach 2 tablespoons olive oil
1 1/4 pounds skinless, boneless chicken breast halves 3 cloves garlic, minced 1/3 cup balsamic vinegar 1 can (10 3/4 ounces) Campbell's? Condensed Golden Mushroom Soup 1 can (about 15 ounces) white kidney beans (cannellini), rinsed and drained 1 bag (about 7 ounces) fresh baby spinach Instructions: Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the vinegar and cook, scraping up the browned bits from the bottom of the pan. Stir the soup and beans in the skillet and heat to a boil. Stir in the spinach. Return the chicken to the skillet. Reduce the heat to medium. Cover and cook until the chicken is cooked through and the spinach is wilted. ","[Barolo, Barbaresco, Chianti, Rioja]" 27615,"3-Ingredient Banana Pudding 1/2 cup chocolate almond milk 4 bananas, plus banana slices, for topping 2 tablespoons chia seeds Instructions: Blend the chocolate almond milk and bananas in a blender until smooth. Stir in the chia seeds. Refrigerate in an airtight container for at least 4 hours (to give the seeds enough time to plump up) and up to overnight. Serve with banana slices on top. ","[Chardonnay, Moscato, Riesling]" 27616,"Painter's Palate Couscous and Peanut Encrusted Tofu 2 tablespoons olive oil 1 cremini mushroom cap 1 (10-ounce) box couscous 1 radish 1 tablespoon Chinese mustard 1 tablespoon sweet and sour sauce 1 tablespoon duck sauce 1 tablespoon Szechuan sauce 1 tablespoon hoisin sauce Salt and pepper 4 asparagus, blanched 1 (1-inch thick) slice firm tofu 2 tablespoons finely chopped roasted and salted peanuts Instructions: In a small saute pan heat the olive oil and sear the mushroom on medium high heat until cooked through, but still firm, about 3 minutes per side. In a small pot follow the directions for the couscous and set aside. Once the couscous is done, form the couscous into a painter's \palate. Cut the radish in 1/2 and use as the eye of pallet. Use the sauces to represent paints and the asparagus as brushes. The mushroom can hold the mustard as a painter's cup. Apply the chopped peanuts to the edges of the tofu, using water to make them stick if necessary. Place the tofu next to the couscous. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27617,"Stuffed Broiled Lobster 4 whole lobsters (2 to 2 1/2) pounds 4 cups plain bread crumbs 3 cloves garlic, minced 4 tablespoons chopped oregano 2 tablespoons chopped parsley 2 teaspoons salt 1 teaspoon pepper 3 teaspoons paprika 1 cup olive oil Butter 1/2 cup white wine 1/2 cup chicken broth Instructions: Split lobsters in half and clean, take claws and crack the shell. Mix in a bowl all of the following: bread crumbs, garlic, oregano, parsley, salt, pepper, and paprika. Mix well then add olive oil until it has the consistency of sand. Place lobsters in a roasting pan, flesh side up. Spread some butter onto the flesh of the lobster. Take the bread mixture and place on top of lobster. When stuffed sprinkle with wine and then do the same with the chicken stock. Place in preheated 350 degree oven for 12 to14 minutes. Then place under broiler for 3 to 4 minutes until lightly brown. Remove from the oven and serve. If you like you can use vegetable broth instead of chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 27618,"Orzo with Spinach and Pine Nuts 3 tablespoons olive oil 2 large bunches spinach, leaves only, well washed Salt and freshly ground black pepper 1/4 cup pine nuts 3 cloves garlic, finely chopped 3 plum tomatoes, peeled, seeded, and cut into 1/4 inch dice 2 cups dried orzo pasta Instructions: Heat a large covered skillet over medium high heat. Add 2 tablespoons of the olive oil and when it is hot, add the spinach with all the water still clinging to its leaves from washing. Cover and cook for 2 minutes, then remove the lid and turn the spinach over with tongs. Replace the lid and cook for 2 minutes more. Repeat until all the spinach is wilted and tender. Stir in a pinch each of salt and pepper. Transfer the spinach to a colander set over a bowl and drain. When cool enough to handle, press down on the spinach to extract as much liquid as possible. Chop the spinach coarsely and reserve the juice. In a large heavy skillet, heat the remaining tablespoon of olive oil over medium heat. Add the pine nuts and stir for 1 to 2 minutes, until slightly golden. Add the garlic and cook, stirring, for 2 minutes, until the garlic gives off its aroma. Season to taste, stir in the diced tomatoes and the spinach, and cook for 1 minute more. Remove from the heat. In a large saucepan, bring a generous amount of lightly salted water to a boil. Cook the orzo, stirring occasionally to stop them from sticking, for about 9 minutes or until tender. Drain thoroughly, shaking the colander to get rid of most of the water, and transfer them to the skillet with the spinach mixture and the reserved spinach juice. Toss to mix the ingredients evenly, taste for seasoning and reheat gently before serving. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]

" 27619,"Reese's Peanut Butter Cup Pie | Giant Peanut Butter Cup Stuffed with Reese's Pieces' Nonstick cooking spray, for the pan 18 ounces milk chocolate, chopped (about 2 1/2 cups) 1 cup smooth peanut butter 1/2 cup confectioners' sugar 1/3 cup saltine crackers, finely crushed (about 10) 2 tablespoons unsalted butter, at room temperature Pinch kosher salt 1 1/2 cups candy-coated peanut butter candy, such as Reese's Pieces Instructions: Spray a 9-inch tart pan with cooking spray. Melt the chocolate in the top of a double boiler (alternatively, use a heatproof bowl set over-- not in-- a pot of simmering water). Keep the chocolate warm over low heat until ready to use. Add the peanut butter, confectioners' sugar, saltines, butter and salt to a large bowl and blend with an electric mixer on medium speed until well combined. Fold in the candy-coated peanut butter candy. Pour half of the chocolate into the prepared pan. Freeze until the chocolate is set and hardened, about 10 minutes. Spread the peanut butter mixture over the chocolate in the pan with an offset spatula, leaving a 1/2-inch border around the edge. Pour the remaining chocolate over the peanut butter, spreading it over the top so it drips into the open border and no filling is visible. Freeze until set, about 10 minutes. Serve at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27620,"Radish and Smoked Salmon Tart 1 sheet frozen puff pastry (half a 17-ounce package), thawed 1 large egg 1/4 cup heavy cream, plus more for the egg wash 1 bunch radishes, trimmed and thinly sliced (about 1 1/2 cups) 1 5-ounce package garlic-herb cheese spread (such as Boursin), at room temperature 2 tablespoons champagne vinegar 1 tablespoon finely chopped fresh tarragon 1 tablespoon finely chopped fresh parsley Kosher salt
2 ounces smoked salmon, torn into pieces Flaky sea salt Instructions: Preheat the oven to 400 degrees F. Roll out the puff pastry into an 11-inch square on a sheet of parchment paper. Transfer the dough on the parchment to a baking sheet. Beat the egg with a splash of heavy cream. Brush a 1-inch border of the egg wash around the edges of the dough, then fold in each about 1/2 inch to make a thin border and press to seal. Prick the center of the dough all over with a fork, then brush all over with the egg wash. Bake the dough until crisp and golden brown, about 25 minutes. Prick the center of the dough with a paring knife and gently press with the bottom of a measuring cup to flatten, if necessary. Remove to a rack and let cool.
Meanwhile, soak the sliced radishes in a large bowl of ice water until crisp and just starting to curl, about 15 minutes; drain and pat dry with paper towels.
Mix the garlic-herb cheese spread and heavy cream in a medium bowl until smooth. Whisk the vinegar, tarragon, parsley and a pinch of kosher salt in a large bowl. Add the radishes and smoked salmon and toss to coat.
Spread the cheese mixture on the cooled crust, then pile the radishes and smoked salmon on top. Sprinkle with flaky sea salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27621,"Asian Beef and Vegetable Stir Fry 1-1/4 pounds beef Top Sirloin Steak boneless, cut 1 inch thick 4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrot 1 clove garlic, minced
1/2 cup prepared stir-fry sauce, preferably sesame-ginger flavor 1/8 to 1/4 teaspoon crushed red pepper 3 cups hot cooked rice 2 tablespoons unsalted dry-roasted peanuts (optional) Instructions: Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain. Heat same pan over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic. Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired. Beef. It's What's For Dinner ","[Syrah, Pinotage, Tempranillo, Garnacha]" 27622,"Mexican Fry Seasoning 1 1/2 tablespoons ancho cl powder 1 teaspoon ground cumin 1 teaspoon granulated onion 1/2 teaspoon dried oregano 2 teaspoons kosher salt Instructions: Combine all ingredients in a small bowl. ","[Tinto Verde, Tempranillo, Garnacha]" 27623,"White Beans with Sausage, Basil and Tomato 2 (35-ounce) cans plum tomatoes 4 teaspoons olive oil 4 hot Italian sausages (about 12 ounces), casings removed 1 tablespoon very finely-chopped garlic 2 tablespoons tightly-packed shredded basil 1 1/2 cups cooked broad white beans Freshly-grated Parmesan cheese Instructions: Working over a large bowl squeeze juice from tomatoes and crush flesh into large chunks of tomato pulp. In a large heavy saucepan heat oil, crumble sausages into small pieces, and saute until it begins to brown. Add garlic and stir well. Add tomato pulp and half of basil, stir well and cook for one minute. Add beans and two cups of tomato liquid. Cook for one minute more, add basil and season to taste with salt and pepper. Divide among four plates and grate a little Parmesan over; ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 27624,"Duck Confit One 6-pound duck, rinsed and cleaned Salt and pepper 2 tablespoons minced garlic Duck fat Instructions: Preheat the oven to 300 degrees F. Rub salt, pepper and the minced garlic all over the duck and under the skin. Place the duck, breast down, in a deep braising pan and add duck fat to fully submerge; the amount of fat will vary depending on pan size. Place the braising pan in the oven and cook for no less than 5 hours (see Cook's Note). Remove the duck from the fat and gently pull the meat off of the bones. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]" 27625,"Pan Fried Tofu with Spicy Ginger Soup 1 quart vegetable broth 2-inch piece fresh ginger, cut in half Pinch sugar 1/3 cup rice vinegar 1/4 cup soy sauce 2 tablespoons oyster sauce 1/2 teaspoon Sambal 1 pound firm tofu 1 cup bread crumbs, Panko preferred Pinch cayenne pepper 1/2 teaspoon hot paprika Salt and pepper, to taste 2 eggs, lightly beaten 2 tablespoons peanut oil 2 tablespoons sesame oil 1/2 tablespoon minced fresh ginger 2 garlic cloves, minced 1 dried Hawaiian cl, chopped 1 pound Chinese broccoli, roughly chopped 1/2 pound udon noodles, cooked 1 bunch green onions, julienned 1/4 cup chopped cilantro 1/2 cup peanuts, roasted and salted Instructions: To prepare the soup, in a saucepan over medium-low heat, combine the vegetable broth, ginger, sugar, rice vinegar, soy sauce, oyster sauce and sambal. Allow to simmer 15 minutes to mingle the flavors. To prepare the tofu steaks, cut the tofu block lengthwise, then cut in half to make 4 slabs. Lay several layers of paper towels on a cutting board then place the tofu, side by side, on top. Cover the steaks with more paper towels and press down to drain out some of the water in the curd (making it denser and hold together better when cooked.) Combine the bread crumbs, cayenne, paprika, salt and pepper. Dip each piece of tofu into the beaten eggs then dredge in the seasoned bread crumbs to coat. Heat peanut oil in a skillet over medium-high heat. Fry the tofu steaks 4 minutes each side. Remove to a platter lined with fresh paper towels. Add sesame oil to the skillet, stir-fry the ginger and garlic with the chili for 2 minutes to build a base flavor. Add the broccoli and saute 3 minutes until it begins to soften, season with salt and pepper. Divide the udon noodles and spicy broth among 4 bowls. Add the broccoli then lay a piece of tofu on top. Garnish with a sprinkle of green onions, cilantro, and peanuts before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 27626,"Marinated Olive and Tomato Salad 3 to 4 cups mixed olives, drained 1 pint grape tomatoes, sliced in half lengthwise 1/4 cup pine nuts 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 1/2 teaspoon freshly cracked black pepper 5 lemon slices, halved 2 cloves garlic, crushed 1 bunch scallions, thinly sliced 1/2 red onion, thinly sliced Shaved Parmesan, for serving Serving suggestions: antipasti platter and crostini. Instructions: Combine the olives, tomatoes, olive oil, pine nuts, lemon juice, pepper, lemon slices, garlic, scallions and onions in an airtight container with a lid. Marinate for 8 hours or up to 7 days to allow the flavors to develop. Add shaved Parmesan just before serving. Serve alongside antipasti platter and crostini. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 27627,"Fiesta Lime Tacos 4 Tbsp. Mrs. Dash? Fiesta Lime Seasoning Blend 1 lb. lean ground beef or turkey 3/4 cup water 12 taco shells or flour tortilla (6-inch) shredded lettuce chopped tomatoes shredded cheese salsa sour cream Instructions: 1.Brown ground beef or turkey in a skillet on medium-high heat. Drain excess fat.
2.Stir in Mrs. Dash? Fiesta Lime Seasoning Blend and water.
3.Bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally.
4.Spoon into warm taco shells or tortillas. Serve with toppings if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 27628,"Fresh Pita Bread 1 teaspoon dry active yeast 2 1/2 cups tepid water (80 to 90 degrees) 2 1/2 cups whole wheat flour 1 tablespoon salt 1 tablespoon olive oil 2 1/2 to 3 1/2 cups unbleached all-purpose flour Instructions: Stir the yeast and water together in a large bowl. Using a wooden spoon and stirring in one direction, stir in the whole wheat flour about a cup at a time; then stir 100 times or until the mixture look smooth and silky. This is the sponge and it needs to rest, covered with plastic wrap, for at least 30 minutes, although it is best if it can rest for as long as 8 hours in a cool place, a rest that will give fuller flavor. Sprinkle the slat over the sponge and then stir in the olive oil, mixing well, again stirring in the same direction. Add the flour about a cup at a time, mixing until the dough is too stiff to stir with a spoon. Turn the dough out onto a lightly floured work surface and knead it mixing until it is smooth and elastic, 8 to 10 minutes. The dough will be moderately firm and have a slight sheen. Clean the mixing bowl, dry it, and coat it lightly with oil. Transfer the dough to the bowl, turn the dough around to oil its surface, and cover tightly with plastic wrap. Let the dough rise at room temperature for 2 to 3 hours, or until it doubles in bulk. Turn the dough onto the work surface. Divide it in half and keep one half under plastic or cloth while you work with the other. Cut the dough into 8 equal pieces and, with lightly floured cupped hands, form the pieces into tight balls; keep the balls under plastic as you work on the other. On a well-floured surface, flatten the balls of dough with you fingertips and then, using a rolling pin, roll each piece of dough into a circle 8 to 9 inches in diameter and less than 1/4-inch thick. Cover but do stack the rolled out breads. Preheat the griddle or cast-iron skillet over medium-high heat and lightly oil the griddle. Bake 1 rolled-out circle at a time on the griddle, putting the pita top side down on the griddle and cooking for 15 to 20 seconds before turning the bread over gently. Cook for another minute or until big bubbles appear. Turn the bread again and cook until it balloons fully. Pressing a towel on those areas where bubbles have formed will push air into the flat areas. The breads should bake for no more than 3 minutes. Oil the griddle after every 4 to 5 breads. Pita is best the day it is made, but it can be wrapped airtight and frozen for 1 month ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27629,"Grilled Baby Octopus 22 ounces baby octopus Salt and pepper 1/2 cup extra-virgin olive oil 1/4 teaspoon dried oregano
Pinch red pepper flakes
8 cloves garlic, sliced thin
Juice of 1/2 lemon 1/2 tablespoon chopped fresh parsley
1/3 cup balsamic vinegar
Baby greens, for plating Instructions: Boil octopus in salted water until cooked through (check inside with a paring knife), 15 to 20 minutes. To a metal bowl add oil, oregano, pepper flakes, garlic, lemon juice, parsley, salt and pepper, then add octopus and toss. Preheat a grill to high heat. Place octopus on the grill for 3 to 4 minutes, then transfer back to bowl and back to grill. Repeat this step a few times. Finally, put octopus back in bowl and add balsamic vinegar. Toss well, then serve over baby greens. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 27630,"Spaghetti with Zucchini and Garlic 2 small to medium zucchini 1/4 cup extra-virgin olive oil, 4 turns of the pan 4 cloves garlic, chopped Salt and freshly ground black pepper 1 pound spaghetti, cooked al dente 1/2 cup grated Parmigiano or Romano Instructions: Pile up 2 or 3 layers of paper towels on a work surface. Working on the paper towels, shred zucchinis using a box grater holding the zucchini at an angle. Heat a large skillet over moderate heat. Add extra-virgin olive oil to the pan Add chopped garlic to the oil. When garlic speaks by sizzling in oil, add shredded zucchini. Season zucchini with salt and pepper. Saute shredded zucchini 7 to 10 minutes. Add hot, drained pasta to the pan. Toss spaghetti with zucchini and garlic oil. Add a couple of handfuls of grated cheese to the pan. Adjust seasoning and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 27631,"Sole with Chive Sauce 1 head snapper 1 medium onion, chopped 1 bouquet garni (2 sprigs thyme, 1 (3-inch) piece celery, 1 bay leaf, 6 stalks parsley) 2 1/2 cups water 1/4 cup dry white wine 8 peppercorns Salt, to taste 1 veal knuckle 1 onion, roughly sliced 1 carrot, chopped 1 bouquet garni Salt, to taste Black peppercorns, to taste Water, to cover 2 whole sole Flour, for dredging 1 egg yolk, mixed with 1 tablespoon water 1/2 cup fine bread crumbs 3/8 cup fish stock 1/4 cup dry white wine White pepper, to taste 3 tablespoons clarified butter 1 large shallot, thinly sliced 1 tablespoon veal jelly 1/2 cup dry vermouth 2 tablespoons heavy cream 2 tablespoons butter 1 tablespoon chives, finely chopped 1/2 lemon, juiced Instructions: For fish stock:Place all ingredients in a saucepan. Bring to a gentle boil, continually skimming the surface. Simmer for 25 minutes. Strain.; For veal jelly: Place all ingredients in a saucepan. Bring to a boil, continually skimming the surface. Reduce to a simmer for 6 hours, until reduced to 1/2 cup. Strain and store in refrigerator. It will gel as it cools.; Preheat oven to 425 degrees F. Remove the black skin from one side of the sole: make an incision across the tail and pull skin off. Dredge skinned side of sole in flour, then brush with egg, and coat with bread crumbs. Place in an ovenproof dish, crumbed side up. Add 1/8 cup fish stock and the white wine just to cover bottom of pan; do not let it saturate the bread crumbed side. Season with salt and white pepper. Drizzle fish with 2 tablespoons of the clarified butter and bake for 15 minutes. Heat the remaining tablespoon clarified butter in saute pan. Add shallots and saute. Add veal jelly. When melted, add the vermouth and remaining fish stock. Season with salt and pepper. Bring to a boil and reduce to a syrup consistency. Once reduced, add cream and remove from heat. Whisk in butter. Add chives and lemon juice. Remove fish from oven and broil for 2 minutes to brown. To serve, pour sauce on heated serving tray and lay fish on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 27632,"Candy Cornucopia Bowl 32120 Glass bowl and clear water glass or tumbler 1 pound black or red licorice twists 2 pounds candy corn 1 pound gummy worms 4 gummy candy rats Instructions: Set water glass in center of glass bowl. Fill glass with licorice twists. Fill bowl with candy corn to settle the glass in place. Top candy corn with lots of candy worms. Place the rats around your serving area for your buffet. Add any other favorite candies to this big bowl of fun! ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 27633,"The Fearless Vampire Killer Cupcake 2 tablespoons vegetable oil 1 bulb black garlic (about 5 or 6 cloves), cloves separated and peeled 2 cups all-purpose flour 1 tablespoon cornstarch 2 teaspoons baking powder
1/2 teaspoon sea salt
1 1/4 cups granulated sugar
1/2 cup vegan butter substitute, softened
1 cup vanilla soy milk
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1 tablespoon distilled white vinegar
2 teaspoons black garlic paste
Vegan white chocolate chips, for sprinkling 1 cup granulated sugar 1/2 cup corn syrup
1 teaspoon vegan butter substitute 1 teaspoon black garlic paste 1 teaspoon baking soda
1 teaspoon vanilla extract
3/4 cup vegan shortening 1/2 cup vegan butter substitute 3 cups confectioners' sugar, plus more if needed 2 tablespoons soy milk, plus more if needed 1 1/2 teaspoons cardamom
12 red fondant hearts Instructions: For the black garlic paste: Put the oil and black garlic cloves in a food processor and pulse until it becomes a thick paste (about a minute). Set aside. For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 paper liners. Sift together the flour, cornstarch, baking powder and salt in a large bowl and set aside. In the bowl of a stand mixer or using a hand mixer, mix the granulated sugar and vegan butter together on medium-low speed until fluffy, 3 to 5 minutes; scrape down the bowl. Slowly mix in the soy milk, applesauce and vanilla, scraping down the bowl a couple of times to make sure everything is fully mixed. Slowly add the flour mixture and mix to combine. Fold in the vinegar and garlic paste by hand, being sure not to over-mix. Divide the batter among the liners and sprinkle some white chocolate chips on top. Bake until an inserted toothpick comes out clean, about 18 minutes. Cool the cupcakes completely before frosting. For the honey black garlic brittle: Add the granulated sugar and corn syrup to a microwave-safe bowl and microwave on high for 2 minutes; the mixture should be amber or honey-colored. (Or heat until it reaches 300 degrees F on a candy thermometer.) Add the vegan butter and garlic paste and microwave for another minute and a half. Add the baking soda and vanilla and whisk together. Immediately pour the mixture onto a nonstick pan (or a pan lined with aluminum foil). Freeze for 10 to 15 minutes. For the cardamom frosting: Using a stand mixer with a whisk attachment, blend the vegan shortening and butter until fully incorporated and mixed well, scraping down the bowl a few times, about 5 minutes. Add 1 1/2 cups of the confectioners' sugar, 1 tablespoon of the soy milk and the cardamom and mix for 2 more minutes. Add the remaining 1 1/2 cups confectioners' sugar and 1 tablespoon soy milk, and whip for another minute. If the mixture is too thick, add a splash more of soy milk. If too thin, add 1/4 cup more sugar. To assemble, pipe some cardamom frosting on each cupcake. Place a shard of the garlic brittle through each fondant heart and place on the cupcakes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27634,"Florida Grouper with Cucumber Slaw and Key Lime Butter Sauce Cucumber Slaw: 1 cup julienned cucumber 1/2 cup julienned red bell pepper 1/2 cup julienned carrot
2 tablespoons rice vinegar
2 tablespoons freshly-squeezed lime juice
2 tablespoons chopped fresh cilantro
2 tablespoons sugar
1 tablespoon soy sauce
1/2 teaspoon sesame oil Key Lime Butter Sauce: 6 ounces white wine 2 shallots, minced
2 bay leaves
4 cups heavy cream
Zest and juice of 2 Key limes 4 tablespoons cornstarch
1/2 cup water
2 sticks cold unsalted butter, cubed
For the Grouper: Four 7-ounce fresh skinless grouper filets 2 ounces blended oil (half olive oil, half vegetable oil)
Kosher salt and freshly ground black pepper Instructions: For the slaw: Toss together the cucumber, bell pepper, carrot, rice vinegar, lime juice, cilantro, sugar, soy sauce and sesame oil. Refrigerate until ready to serve. For the key lime butter sauce: Bring the wine, shallots and bay leaves to a boil in a medium saucepan over high heat. Once boiling, add the heavy cream and lime zest and juice. Bring back to a boil and cook until reduced by half. Mix the cornstarch and water together and slowly whisk into the reduced cream.
Once the mixture thickens turn the heat to low and add the butter a little at a time, whisking each time until fully incorporated. Run through a fine strainer and keep warm until serving. For the grouper: Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat until it just begins to smoke. Season the grouper filets with salt and pepper, put in the skillet top-side down and cook until the flesh begins to crisp, about 2 minutes. Do not flip; transfer the skillet to the oven and cook until the grouper flakes easily, 5 to 6 minutes.
To serve, spoon some Key Lime Butter Sauce on each of 4 plates and top with a grouper filet browned-side up. Top each filet with some Cucumber Slaw and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 27635,"Mediterranean Stuffed Collard Greens 1 cup Greek yogurt Juice of 1/2 lemon 2 tablespoons chopped fresh dill, plus a sprig for garnish
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
12 medium to large collard leaves (from 1 to 2 bunches), bottom stems trimmed 5 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
3/4 cup basmati or long-grain white rice
1/4 cup raisins
1/4 teaspoon ground allspice
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
Zest of 1 lemon plus juice of 1/2 lemon
Lemon wedges, for serving Instructions: For the lemon yogurt sauce: Add the yogurt, lemon juice, dill, coriander and some salt and pepper to a bowl. Mix together, then drizzle some olive oil on top and garnish with a sprig of dill. For the collards: Bring a large pot of water to a boil and have a bowl of ice water ready. Boil the collard leaves until bright green and pliable, about 1 1/3 minutes. Transfer to the ice water to cool. Gently squeeze the leaves dry. Lay out the leaves one at a time on a paper towel to blot, and use a sharp knife to cut out the thick center stems, cutting about three-quarters of the way to the top and making sure to leave 2 to 3 inches uncut at the top. Set the trimmed leaves aside. Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 6 minutes. Add the rice, raisins and allspice and cook, stirring, until the rice is well coated, about 1 minute. Add 3/4 teaspoon salt and a few grinds of pepper and remove from the heat. Stir in the dill, parsley, mint and lemon zest. Lay out one collard leaf with the intact end pointing towards you and the trimmed stem end pointing away. Spoon 2 level tablespoons of the rice filling in the center of the side facing you. Fold the sides of the leaf over the filling, then roll the leaf up tightly away from you like a burrito, starting from the bottom and finishing seam-side down. Repeat with the remaining leaves and rice filling. (Some of the larger leaves may need to be trimmed slightly if they appear too bulky when rolled up.) Add a splash of the remaining 3 tablespoons oil to a medium saucepan. Arrange the collard rolls in a single layer on the bottom of the pan. Top with enough water to just cover the rolls, then drizzle in the remaining olive oil and the lemon juice. Cover the rolls directly with a round of parchment paper. Bring the liquid to a boil over medium-high heat, then reduce to a low simmer and cook, covered with a lid, for 1 hour. Remove the rolls from the liquid, drain on a paper towel-lined plate and let cool to room temperature. Serve with lemon wedges and the lemon yogurt sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 27636,"Red Yam Flan 1 recipe caramel sauce 1 large yam or sweet potato (about 18 ounces) or 1 cup canned pureed yams or sweet potatoes Vegetable oil 3/4 cup packed brown sugar 1/2 tablespoon ground cinnamon 1 1/2 teaspoon allspice 1 1/2 teaspoon ground cloves 2 cups half-and-half 2 cups Homemade Condensed Milk 6 large eggs 6 large egg yolks 1 1/2 teaspoon vanilla extract 3 tablespoons dark rum Instructions: Prepare the caramel and coat a 9-inch round cake pan, reserving the extra caramel sauce in the refrigerator as directed above. Preheat oven to 400 degrees. Rub the yam with vegetable oil, place on a baking tray and bake 45 minutes to 1 hour, until a knife easily pierces the potato at its thickest part. Set aside until cool enough to handle, then peel and mash with a fork (the mashed potato should measure about 1 cup). Reduce the oven temperature to 325 degrees. Prepare the caramel and coat a 9-inch round cake pan, reserving the extra sauce in the refrigerator as directed. In a large bowl combine all remaining ingredients. Mix thoroughly. Pass through a strainer, pressing with a spatula, into the caramel coated cake pan. Place the cake in a water bath. Bake for about 1 hour and 10 minutes or until the center just feels firm when pressed. Set aside to cool in the water bath. Remove from the water bath, cover with plastic wrap and refrigerate 4 to 6 hours, or overnight. To serve cut in wedges and top with cold caramel sauce. ","[Merlot, Cabernet Sauvignon, Malbec, Tempranillo]" 27637,"Pumpkin Roulade with Ginger Buttercream 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoons baking soda 1 teaspoon ground cinnamon
1 yeaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon kosher salt 3 extra-large eggs, at room temperature 1 cup granulated sugar 3/4 cup canned pumpkin (not pie filling) 1/4 cup confectioners' sugar, plus extra for dusting 12 ounces Italian mascarpone cheese 1 1/4 cups sifted confectioners' sugar 2 tablespoons heavy cream 1/4 cup minced dried crystallized ginger (not in syrup) Pinch kosher salt Instructions: Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper. In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched. While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack. Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt. To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 27638,"Lobster with Mixed Vegetables, Honey Coriander Sauce, and Basil Olive Oil Sauce 1 gallon seafood stock 4 carrots, peeled and cubed 2 onions, peeled and cubed 4 celery stalks, cubed Salt and pepper Four 1 1/4-pound live lobsters 4 cups water 1/2 pound carrots, peeled and sliced 1 fennel bulb, sliced 1/4 pound radish, sliced 1/4 pound baby onions 1 pint cherry tomatoes 1 bunch asparagus 1/4 pound lima beans 1/4 pound green beans 1/2 pound zucchini, sliced 1/4 fresh peas 1/2 pound chanterelle mushrooms, sliced 16 ounces olive oil 1 pound fresh basil 1/2 pound pignoli nuts Salt and pepper 16 ounces olive oil 1 pound coriander seeds 2 tablespoons red wine vinegar Salt and freshly ground black pepper 1 tablespoon tomato paste 2 tablespoons ketchup 1 tablespoon honey 1/2 cup orange juice 1/4 cup lemon juice Instructions: To make the lobster: In a large stockpot, combine the stock, carrots, onions, and celery. Season with salt and pepper and bring to a boil. Add the lobsters and cook until bright orange or red, about 7 to 10 minutes. Remove the lobsters from the pot and set aside. Discard the stock liquid. To make the vegetable mixture: In a large skillet, combine the water and the vegetables that take the longest to cook, the carrots, fennel, radish, onions. Cook for 3 minutes. Add the remaining vegetables and cook the mixture until all of the vegetables are still bright in color, but are fork tender. Drain the liquid and set the vegetables aside. To make the basil sauce, simply combine the olive oil, basil, and pignoli nuts into a blender. Once the mixture is well combined, season with salt and pepper. Place the sauce in a squirt bottle and set aside. To prepare the coriander sauce, combine the olive oil and the coriander seeds in a small pot. Over medium heat, bring the oil to 150 degrees F. Remove the mixture from the heat, and set aside so the coriander seeds can infuse into the oil. Once the oil is cooled, use a strainer and remove the seeds from the oil. In a separate bowl, combine the vinegar, salt, and pepper, and mix until salt is dissolved. Add the tomato paste and stir until combined. Once the tomato paste is combined, add the ketchup, honey, orange juice, lemon juice, and mix well until all ingredients are incorporated. Using a hand-held blender, slowly add the infused oil to the mixture. The mixture should start to emulsify and become thick. Once all of the oil has been added, continue to blend until well combined. Place sauce in a squeeze bottle and set aside. To plate the lobsters, crack the lobster shells and remove the meat from the tails and claws. In a separate skillet, heat the vegetables slightly and place in the center of the plate. Add the lobster tail and claws on top of the vegetables and drizzle some of the basil and coriander sauce around the plate. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 27639,"Chocolate Covered Turtles 4 tablespoons butter, cut up, plus more for pans 3/4 pound pecan halves (about 3 1/2 cups), toasted 1 cup evaporated milk 1 cup light corn syrup 1 cup sugar 1 teaspoon vanilla 1/2 pound semisweet chocolate, chopped 1 tablespoon vegetable shortening (recommended: Crisco) Instructions: Generously butter 2 baking sheets. On the baking sheets, arrange the pecan halves in snowflake-shaped clusters of 5 pecans each, overlapping the nuts in the center, leaving 2 inches of space between each. In a medium saucepan, combine 1/2 cup of the evaporated milk, the corn syrup, and sugar and bring to a boil. Add the remaining 1/2 cup evaporated milk and the 4 tablespoons butter, and cook, stirring constantly, until it reaches the soft ball stage, 240 degrees F. Stir in the vanilla and remove from the heat. Let cool to 200 degrees F. Using a tablespoon, spoon caramel on top of each nut cluster and let harden. (If the caramel becomes too stiff to pour, return to low heat, and cook, stirring constantly, until it returns to the proper consistency.) To make the chocolate coating, in the top of a double boiler or in a metal bowl set over barely simmering water, combine 6 ounces of the chocolate and the shortening. Melt over low heat, stirring, until it reaches 116 to 118 degrees F, or feels fairly warm but not hot to the touch. Remove from the heat and stir in the remaining 2 ounces of chocolate. Continue stirring until the chocolate reaches 80 degrees F or feels cool to the touch. Return to low heat and cook, stirring, until the temperature rises to 85 to 87 degrees F, or feels barely cool. Remove from the heat. Drizzle 1 tablespoon of tempered chocolate over each cluster. Set aside in a cool place to harden. Store in an airtight container at room temperature for up to 2 weeks, with waxed paper separating the layers to prevent sticking. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 27640,"Sunny's Easy Grilled Cauliflower in Pop Pop Sauce Olive oil, for brushing 2 whole heads cauliflower, greens and stems trimmed
Kosher salt and freshly ground black pepper
Hot Hungarian paprika, for dusting (optional)
1/2 cup mayonnaise 1/4 cup Thai cl sauce
1 tablespoon honey
1 tablespoon sriracha
Kosher salt and freshly ground black pepper
2 scallions, chopped
Lemon wedges, for spritzing
Instructions: For the cauliflower: Preheat the oven or a grill for cooking over indirect heat to 400 degrees F. Lightly brush the oil on the cauliflower. (If roasting, cut into florets and place on a baking sheet lined with parchment paper or nonstick aluminum foil.) Sprinkle with salt, a few grinds of pepper and paprika, if using. Place the cauliflower stem-side down over the indirect heat and grill until golden and tender when pierced with a fork or the tip of a knife, about 40 minutes. (If roasting, roast until the cauliflower is golden in parts, 20 to 25 minutes.) Meanwhile, make the sauce: In a medium bowl, add the mayonnaise, cl sauce, honey and sriracha and whisk until smooth. Taste and season with salt and a few grinds of pepper. Cut the cauliflower unto large florets and add to a large bowl. Drizzle the sauce over the cauliflower and toss to coat evenly. Transfer to a platter. Sprinkle with the scallions, spritz with lemon wedges, and serve hot, warm or chilled. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 27641,"Black Sticky Gingerbread 1 cup unsalted butter 1/2 cup water 3/4 cup unsulphured dark molasses 3/4 cup flavorful honey, such as a dark wildflower, berry or chestnut 1 cup tightly packed brown sugar 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons ground ginger 2 teaspoons ground cinnamon 1/2 teaspoon allspice 1/8 teaspoon ground cloves 3 large eggs, at room temperature 1/2 cup partly skimmed milk (2 percent) 1 packed tablespoon grated fresh ginger root Lightly sweetened whipped cream, to serve Instructions: Preheat the oven to 325. Lightly grease a 9 x 9 x 2-inch baking pan and line the bottom with a piece of parchment paper that has been cut to hang over two opposite edges by a couple of inches. This overhang will make removing the cake from the pan clean and simple. Combine the butter, water, molasses, honey and brown sugar in a medium non-reactive saucepan and place over low heat. Stir the mixture frequently until the butter is melted, and all of the ingredients are well blended. Remove from the heat, pour into a large bowl and set aside to cool. Meanwhile, sift together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves, and set aside. When the molasses mixture feels just warm to the touch, add the eggs, one at a time, beating well after each addition. Add the milk and stir to combine. Fold the dry ingredients into the batter in four additions, using big, long strokes. Don't be concerned if you can't get all the lumps out--settle for most of them! Stir in the grated ginger. Pour the batter into the prepared pan and bake in the center of the oven for 1 1/4 to 1 1/2 hours, or until the top of the cake springs back when touched and a cake tester inserted into the center comes out clean. Allow to cool for 15 minutes, then, using the overhang of parchment, lift the cake out of the pan and cool completely on a wire rack before cutting. Well-wrapped in plastic, this gingerbread actually improves with age. If stored at room temperature, it will have a sponge-cakey texture and will keep for about 4 days. Refrigerated, it becomes stickier, denser, and wonderfully chewy and will last at least a week. Allow the cake to return to room temperature before serving. This cake is fabulous warm, and the only adornment it needs is mounds of softly whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 27642,"Lemon-Lime Tuna Fish on Wheat 2 slices thick-cut wheat bread 1 can albacore tuna (w/o oil) 1/4 cup mayonnaise 1/4 cup sour cream 1 lemon 1 lime scallions, chopped 2 hard-boiled eggs (yolks removed), chopped lettuce leaves Instructions: Mix all ingredients into a small bowl, quarter a lemon and a lime and squeeze juice into mixture. Add pepper and oregano to taste. Slap on a leaf of lettuce.; ","[Chardonnay, Sauvignon Blanc, Riesling]" 27643,"Whole30 Saucy Egg and Sweet Potato Hash 6 Roma tomatoes 1 medium white onion, quartered and peeled 1 serrano cl, halved lengthwise 2 cloves garlic, unpeeled Kosher salt 4 slices no sugar, uncured bacon 2 large sweet potatoes (about 1 3/4 pounds) 1 red bell pepper, stemmed, seeded and cut into 1-inch pieces 1 yellow bell pepper, stemmed, seeded and cut into 1-inch pieces 2 scallions, thinly sliced, dark and light parts separated. 1 teaspoon sweet smoked paprika 1/4 teaspoon chili powder 1/4 teaspoon dried oregano 4 large eggs Instructions: Position the oven racks on the top and center levels and preheat the broiler. Line a baking sheet with foil. Put the tomatoes, onion, serrano cl and garlic cloves on the prepared baking sheet. Broil until the vegetables begin to blacken on one side, about 4 minutes. Flip the vegetables and cook until blackened on the second side, about 4 minutes more. (You may need to remove the serrano and tomatoes before the onion is finished.) Set aside to cool. Turn off the broiler and heat the oven to 400 degrees F. While the vegetables are cooling, put the bacon in a 12-inch nonstick skillet over medium-low heat. Cook the bacon slowly, turning occasionally, until rendered and crisp, 10 to 12 minutes. Drain the bacon on a paper towel-lined plate. Leave the bacon fat in the pan. Roughly chop the cooled tomatoes, onion and cl. Peel the garlic cloves and put all the roasted vegetables into a blender with 1 tablespoon kosher salt and 1 cup water. Blend until smooth. Meanwhile, peel the sweet potatoes and cut into 1-inch pieces. Place in a medium microwave-safe bowl with 2 tablespoons water. Cover loosely with plastic wrap and microwave until just tender, about 10 minutes. Carefully remove the plastic and drain remaining liquid from the bowl. Heat the pan containing the bacon fat over medium heat. Add the peppers and the white and light-green scallions and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the paprika, chili powder and oregano over the vegetables and cook until fragrant, about 1 minute. Add the cooked sweet potatoes and cover with the blended sauce. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 2 minutes. Turn off the heat and make 4 divots in the hash for the eggs. Crack each egg into a small bowl and slide it into a divot. Bake on the center rack until the egg whites are set but the yolks are still runny, 10 to 12 minutes. While the hash is baking, crumble the bacon. Carefully remove the pan from the oven and top with bacon and scallion greens. Serve hot. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 27644,"Italian Gravy 3/4 cup olive oil, divided 4 beef short ribs, 1/2 to 3/4 pound 6 oxtails, about 1/2 pound 1/2 pound country style spare ribs 1 prime rib or beef neck bone, about 1/2 pound Salt to taste Pepper to taste 2 1/2 teaspoons granulated onion, divided 2 tablespoons garlic powder, divided 2 links Italian sausage, 1 sweet and 1 hot, casings removed 1 1/2 pounds unseasoned pork sausage 1 pound ground beef 3 large onions, finely chopped 1 bunch Italian parsley, stems removed, finely chopped 12 cloves of garlic, minced 2 tablespoons minced shallot 2 jalapeno peppers, stems and seeds removed, minced 1/2 cup pesto, made without cheese or pine nuts (available frozen) 2 cups of good red wine 10 cremini mushrooms, sliced 10 button mushrooms, sliced 2 portobello mushrooms, sliced 2 tablespoons plus 1/2 teaspoon sugar, divided 106 ounces tomato puree 106 ounces tomato sauce 6 cups chicken stock 3 1/2 cups tomatoes, peeled, chopped and stewed, can use canned 1 (6-ounce) can tomato paste Water to cover 2 whole allspice berries 1 tablespoon Italian seasoning 1 tablespoon fresh basil, minced 3 tablespoons cream sherry Instructions: Cover the bottom of a 10 quart pot with olive oil and set over medium heat. Add short ribs, oxtails, country style spare ribs and beef neck bone and brown them with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon granulated onion, and 1 teaspoon garlic powder. Cook until both sides of meat are browned. Remove meat to a bowl and set aside. In the same pan add the sausage and ground beef. When ground meats are cooked through, drain grease and oil from pan. If there are any large pieces of the ground meats, break them up or pulse in a food processor. Add to bowl with other meats, set aside. Pour 1/4 cup olive oil into pot and saute onions, Italian parsley, garlic, shallots, jalapeno peppers, and pesto. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon granulated garlic and 1/2 teaspoon granulated onion. When onions are limp, add all of the reserved meats. Over medium heat, add 2 cups red wine. While this mixture is cooking, in a separate saute pan, add 1/4 cup olive oil and over medium heat saute mushrooms. Raise heat to medium high and add 1/4 teaspoon salt, 1/2 granulated garlic, 1/2 teaspoon sugar. When mushrooms are browned add them to meats along with the tomato puree, tomato sauce and stock. In a food processor pulse stewed tomatoes with tomato paste until smooth and add them to the pot. Add allspice, Italian seasoning, 2 tablespoons sugar, 1 tablespoon salt, 1 teaspoon granulated garlic, 1 teaspoon granulated onion. The gravy must cover the meat and come close to the top of the pot. Reduce heat to the lowest simmer and cook uncovered for approximately 4 to 5 hours. Stir occasionally to keep from sticking to the bottom of the pan. When meat on oxtail is tender, take all of the whole meats out of the pot, leaving the ground meats in. To complete gravy, add 1 tablespoon granulated garlic, fresh basil and cream sherry. Serve the meat with gravy and pasta. Remove the rest of the gravy from the heat and let cool for 2 hours at room temperature then divide into pint containers and freeze. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 27645,"Crimson Pie 1/2 small orange (unpeeled), cut into pieces, seeded 4 cups frozen blueberries (about 1 1/2 pounds), thawed 12 ounces cranberries 1 1/2 cups sugar, additional sugar for sprinkling 3 tablespoons cornstarch Pie crust dough, enough for a 9-inch double crust pie 2 tablespoons unsalted butter, cut into pieces Milk (do not use nonfat) Instructions: Coarsely grind orange in processor. Transfer to medium saucepan. Add blueberries, cranberries, sugar, and cornstarch. Stirring constantly, boil mixture over medium high heat until thick, about 3 minutes. Cool completely. Position the rack in center of oven and preheat to 400 degrees F. Place rolled piecrust dough in a 9-inch pie plate; press into place. Trim edges to leave 1/4-inch overhang; reserve trimmings. Spoon the berry filling into crust, mounding in center. Dot filling with butter. Roll the second pie crust out on lightly floured surface. Transfer to top of pie; trim edges and pinch edges together to make a seal. Crimp edges for decorative border. Make several slashes in top crust to allow steam to escape. Brush crust with milk. Gather the reserved crust trimmings and roll out 1/8-inch thick round. Using knife cut out 6 or 7 small leaf shapes. Place leaves decoratively atop pie. Press gently. Brush leaves with milk. Sprinkle pie with sugar. Place on rimmed cookie sheet and bake until crust is golden brown, about 50 minutes. Cool on rack for 1 hour. Serve. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 27646,"Curtis Blue Cheese Dressing 1/2 cup vegetable oil 2 tablespoons white wine vinegar 2 tablespoons lemon juice Dash of dry mustard Dash of paprika 1/3 cup crumbled Saga Cheese Dash of Worcestershire Instructions: Mix all ingredients together in a bowl. Serve with choice of salad. TIP: CHOPPED SALAD IN ENDIVE LEAVES Finely chop your favorite salad fixings such as peppers, cucumbers, onion, blue cheese and mix with your favorite vinaigrette. Separate endive leaves to equal lengths and fill for hors douevres, right before serving ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27647,"Vanilla Ice Cream with Peach Syrup 2 peaches, pitted and chopped 2 cups sugar
Vanilla ice cream, for serving 12 whole basil leaves, cut into a chiffonade
Instructions: Place the chopped peaches in a bowl or mason jar and set aside. In a saucepan, combine the sugar and 2 cups of water. Stir to combine. Turn the heat to medium high and boil until the syrup becomes thicker but is not yet starting to turn color, 3 to 5 minutes. Remove from the heat and pour the syrup over the chopped peaches. Allow to sit at room temperature for 1 hour (or you can chill in the fridge). To serve, spoon the peach syrup over the vanilla ice cream and sprinkle with the basil.
","[Chardonnay, Moscato, Riesling, Gewrztraminer]" 27648,"Brian's Eton Mess 14 ounces (400 grams) Cornish clotted cream 2 tablespoons vanilla sugar 4 tablespoons Vin Santo dessert wine 9 ounces (255ml) double cream 8 ounces (225 grams) whole fresh strawberries, stalks removed 8 ounces (225 grams) fresh raspberries 5 scones 4 ounces (115 grams) wild strawberries Instructions: Mix together the clotted cream, vanilla sugar, Vin Santo and double cream, and whisk until smooth. Slice the larger strawberries in 1/2. Place all the strawberries in a bowl with the raspberries, sprinkle with the vanilla sugar, and leave for 15 minutes to macerate (some of the juices will come out). Finally break up the scones, and you are ready to assemble either 1 large pudding or individual puddings in glasses. Spoon a little cream into the bottom of each glass, and sprinkle some of the broken scones on top, then some of the strawberries and raspberries. Repeat these layers and finish with a sprinkling of wild strawberries. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 27649,"Homemade Lady Fingers 2 tablespoons butter 3/4 cup plus 2 tablespoons sifted flour 4 egg yolks 1/2 cup sugar 4 egg whites, beaten until stiff Pinch of salt 1 teaspoon vanilla powdered sugar for dusting Instructions: Preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart. Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the ladyfingers with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside and soft in the center. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27650,"Venetian Ice Cream Cake 1 quart coffee ice cream, softened 3/4 cup butterscotch caramel topping 3/4 cup chopped pecans, toasted 1 quart vanilla ice cream, softened 1 container (8 ounces) frozen whipped topping, thawed 2 (5.5-ounce) packages chocolate caramel cookie bars (20 sticks total) 1 milk chocolate candy bar, shaved Instructions: Line a (9 1/4 by 5 by 2 3/4-inch) metal loaf pan with 2 layers of plastic wrap, allowing 3 inches of plastic to hang over pan sides. Using a rubber spatula, press 1/4 of the coffee ice cream into pan. Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Spread 1/4 of the vanilla ice cream over nuts. Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Freeze for 20 minutes or until firm. Repeat layering of coffee ice cream, caramel, pecans, and vanilla ice cream 3 more times, freezing for 20 minutes between each layering. Fold plastic overhang atop cake to cover. Freeze for 4 hours or until frozen solid. To unmold, wrap hot damp towels around pan to loosen ice cream cake from pan. Fold back plastic from atop ice cream cake. Invert a large plate or serving platter atop the ice cream cake. Holding plate and pan together, invert cake onto plate. Remove pan from cake; peel off plastic wrap. Spoon whipped topping into pastry bag fitted with a star tip. Pipe stripes or fluted lines atop cake. Freeze for 1 hour or until whipped topping is frozen solid. Let cake stand at room temperature for 10 minutes before serving. Meanwhile, slice caramel cookie bars in half and arrange, cut side down, around perimeter of cake. Sprinkle chocolate shavings over cake. Cut cake crosswise into slices; transfer cake slices to serving plates. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 27651,"Lilys Garlic Bread 1 loaf French bread (about 1 pound) 4 ounces (1 stick) butter 2 cloves garlic, minced Instructions: Prepare a fire in a barbecue or preheat a broiler. Cut French bread in half lengthwise. Place butter and garlic in a large roasting pan and heat over the barbecue or on top of a stove until butter melts. Place bread halves, cut sides down, on the barbecue grate and cook until toasted golden brown (if using a broiler, toast bread cut sides up until golden brown). Lift bread off barbecue (or remove from broiler) and place face down in melted butter mixture in roasting pan; push the bread around a bit to get the butter to soak in. Remove bread from butter and tear into pieces or slice to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27652,"Savory Palmiers 1 package frozen Pepperidge Farm puff pastry, defrosted 1/4 cup prepared pesto, store bought or homemade (recipe follows) 1/2 cup crumbled goat cheese, such as Montrachet 1/4 cup finely chopped sundried tomatoes in oil, drained 1/4 cup toasted pine nuts Kosher salt 1/4 cup walnuts 1/4 cup pignolis 3 tablespoons chopped garlic (9 cloves) 5 cups fresh basil leaves, packed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 1/2 cups good olive oil 1 cup freshly grated Parmesan cheese Instructions: Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt. Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes. Meanwhile, preheat the oven to 400 degrees F. Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm. Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 27653,"Amazing Fruit Snack 1 jicama, washed and peeled 1 medium chayote fruit, peeled and washed 1 orange, peeled and segmented 1 cucumber, peeled 1 lime, juiced 1 pinch chili flakes, to taste 1 tablespoon chopped fresh cilantro leaves Salt Toothpicks Instructions: Segment the orange and grapefruit, reserving the un-segmented part of each fruit. Cut jicama, chayote and cucumber into finger-size julienne. Place the segmented oranges and grapefruit in a bowl with other cut veggies, squeeze the lime and un-segmented part over the cut veggies and citrus and toss in the chili and cilantro. Season with salt, to taste, and stab each piece with toothpicks. ","[Verdejo, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 27654,"Red Snapper Puttanesca One 1 to 1 1/2-pound red snapper, cleaned, gutted and fins removed Kosher salt 4 stems rosemary
3 stems oregano
1/2 orange, sliced (about 3 slices)
2 tablespoons capers
1 orange bell pepper, cut into 1/2 inch strips
1 red bell pepper, cut into 1/2 inch strips
1/2 red onion, cut into thin strips
1/2 teaspoon red pepper flakes
Olive oil Instructions: Preheat the oven to 400 degrees F. Position a rack in the top third of the oven. Dry the snapper very well inside and out. Score the skin twice on each side. Season inside and out with 1 1/4 teaspoons salt. Stuff the cavity with the rosemary, oregano and orange slices and close the belly around the filling. On a rimmed baking sheet, toss together the capers, orange and red bell peppers, onions, red pepper flakes, 1 tablespoon olive oil and 1/2 teaspoon salt. Place the fish in the middle of the vegetables and rub the skin with 1 tablespoon olive oil. Roast until the fish is cooked through and tender when pierced with a fork, 25 to 30 minutes. Transfer to a platter to rest. Add the roasted vegetables to a blender; puree until smooth. Using a butter knife, cut the top fillet away from the fish by following the spine down the center of the fish. Remove the fillet with a fork. Flip the fish and repeat on the other side. Serve the fillets with the spicy roasted pepper puree. ","[Sangiovese, Barbera, Tempranillo, Garnacha]" 27655,"Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil 1 recipe Flatbread, recipe below 1 (8-ounce) container ricotta cheese, drained Salt and freshly ground pepper 3 plum tomatoes, very thinly sliced 2 tablespoons chiffonade fresh basil 1/2 cup olive oil 6 cloves roasted garlic 1 1/2 cups warm water (105 to 110 degrees F) 1/2 teaspoon active dry yeast 4 cups all-purpose flour 1 teaspoon salt 2 tablespoons olive or canola oil, plus more for bowl Instructions: Roasted Garlic Oil: Place oil and garlic in a blender and blend until smooth. Strain. Flatbread: Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least an hour. Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired. Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, and throw on grill. Grill on both sides until golden brown. Spread 1 side with ricotta, sprinkle with salt and pepper, scatter tomatoes over, drizzle with Roasted Garlic Oil, and garnish with basil and more freshly ground black pepper. Serve immediately. Yield: 4 individual flatbreads or 1 large flatbread ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 27656,"Orange Angel Food Cake 1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature 1 1/4 teaspoons cream of tartar 1/2 teaspoon salt 1 cup sugar, plus 1/2 cup 1 1/8 cups sifted cake flour 1 teaspoon pure vanilla extract 1 orange, zested 3/4 cup orange juice 1 1/2 pounds confectioners' sugar Instructions: Preheat the oven to 375 degrees F. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds. Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, and zest. Spoon the batter into ungreased mini tube pans. Bake until light golden brown, 25 to 30 minutes. Cool by turning the cake (in the pan) upside down until it cools to room temperature. Run a long, sharp knife blade around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers. The outside of the cake will remain in the pan leaving the cake whiter and more angelic looking. Make the glaze: Stir the ingredients together until smooth. Dip the tops of the cakes in the glaze. Let set for at least 30 minutes before serving, or until the icing is hard. Serve with sorbet. Serving suggestion: sorbet . ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 27657,"Spinach Parmesan Orzo 1/4 cup olive oil 3 cloves garlic, peeled and sliced 1 bunch spinach, stemmed and washed Salt and pepper to taste 1 pound orzo Salt 3 tablespoons fine quality olive oil 1/2 cup finely grated good quality Parmesan cheese Instructions: In a wide saute pan, heat olive oil and add garlic, saute 1-2 minutes over medium heat until limp. Add roughly chopped spinach, salt and pepper, cover and cook 3-4 minutes, stirring occasionally. Place spinach mixture in blender and puree until smooth. Reserve. Bring a large pot of salted water to a rolling boil. Add orzo and stir gently. Cook 4-7 minutes checking occasionally. The pasta should be firm but cooked through. Coat a large flat pan with olive oil and have ready. Strain orzo through a large strainer shaking off excess water. Immediately spread hot pasta out on the tray for a minute or two to cool slightly and release as much steam from the orzo as possible. Toss orzo with spinach puree and grated cheese and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 27658,"Saga Wagyu Tortilla *8 ounces Saga Wagyu beef tenderloin, chopped finely Salt and pepper, to taste 4 soft tortillas 4 cherry tomatoes, cut in 1/4 1 jalapeno, sliced thin, no seeds 1 small red onion, julienned 1 mango, diced 1 Asian pear, diced 1 ounce caviar 2 ounces mascarpone micro cilantro 1 cup mayonnaise 2 tablespoon Chinese chili paste (tobanjan) 2 tablespoon sesame oil 1 tablespoon lime juice Instructions: Combine ingredients for the spicy mayo. For the beef, chop the tenderloin as fine as possible. Season with salt and pepper. Add 3 to 4 tablespoons of spicy mayo to taste. Divide this mixture into quarters. Mold it into a tortilla and garnish with tomato, a few slices of jalapeno, red onion, mango, pear, caviar, mascaporne, and cilantro. *Warning: Consumption of raw or undercooked meat may substantially increase the risk of foodborne illness. ","[Pinot Noir, Sauvignon Blanc, Tempranillo, GSM blend]" 27659,"Gleist Matzos 3/4 cup very, very finely chopped onion, almost grated (use a food processor) 2 large eggs, beaten 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 4 squares plain unsalted matzo Corn oil Instructions: Place onion, eggs, salt, and pepper in a large bowl, and beat until the eggs are frothy. Lay out 4 squares of paper towel on your counter. One at a time, run the matzos under cold water for about 15 seconds on each side (if you break a square, discard it, and start again), and place them side by side on the paper toweling. Carefully place a matzo square in a shallow dish with sides at least 1 inch high. Spread 1/4 of the onion-egg mixtures on top of it. Pile the other matzos on top, spreading each square with 1/4 of the onion-egg mixtures. Let sit for 5 minutes. Heat a thin layer of oil in a large skillet. Fry the matzos, one at a time, until well browned on each side. Drain on paper towels. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27660,"Double Drizzle 2 cups all-purpose flour 3/4 cup dark cocoa, such as Hershey's Special
1 teaspoon baking soda 3/4 teaspoon baking powder 1/2 teaspoon salt 1 1/2 sticks unsalted butter, at room temperature 2 cups granulated sugar 3 eggs, at room temperature 1 teaspoon vanilla extract 1 1/2 cups whole milk Dark Chocolate Filling, recipe follows Peanut Butter Frosting, recipe follows One 32-ounce bag mini chocolate chips, for garnish 8 ounces bittersweet chocolate (60-percent cacao), coarsely chopped, such as Ghirardelli 2/3 cup plus 1/4 cup heavy cream 2 1/2 tablespoons unsalted butter One 8-ounce package cream cheese, at room temperature 1 cup peanut butter 4 cups powdered sugar 1 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. Line cupcake pans with 18 liners.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Using an electric mixer with the paddle attachment, cream the butter until smooth. Gradually add the granulated sugar about 1/4 cup at a time until the mixture is light and fluffy, scraping down the sides of the bowl occasionally. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Alternately add the flour mixture and the milk, starting and ending with the flour mixture, beating well after each addition and scraping down the sides of the bowl occasionally.
Spoon the batter into the liners. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Cool the cupcakes completely. Make a hole in the center of each cupcake using a small paring knife or apple corer, making sure not to go all the way to the bottom. Pipe the Dark Chocolate Filling into each cupcake all the way to the top, reserving some for garnish. Frost the cupcakes with Peanut Butter Frosting, reserving some for garnish. Roll the edges of the cupcakes in mini chocolate chips. Drizzle the cupcakes with the remaining chocolate filling, and then with the remaining peanut butter frosting. Place the chopped chocolate in a small bowl. In a small saucepan, heat the heavy cream over low heat until it simmers. Remove from the heat and pour over the chocolate pieces. Add the butter and let stand for 1 minute. Stir until smooth. Let cool slightly. Cut 1/8-inch off the end of a piping bag. Pour the mixture into the piping bag.
In a large mixing bowl, using an electric mixer with paddle attachment, whip the cream cheese on high speed about 30 seconds until smooth. Add the peanut butter and continue mixing on high speed for 1 minute until well blended, scraping down the sides often. Add the vanilla. On low speed, add the powdered sugar 1/2 cup at a time.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27661,"Grilled Calamari Radish Salad with Lemon Dill Vinaigrette Cooking spray 1 pound fresh calamari Salt and freshly ground black pepper 1 cup radishes, sliced 1 jar pimentos, about 7 ounces, drained 1 tablespoon capers, drained 3 tablespoons olive oil 2 tablespoons fresh lemon juice, about 1/2 lemon 2 teaspoons Dijon mustard 1 tablespoon fresh dill, chopped 4 to 6 red lettuce leaves Instructions: Heat a stove top grill pan or griddle with cooking spray over medium-high heat. Season calamari with salt and black pepper. Place calamari on hot pan and cook 2 minutes per side stirring with a spoon, until opaque and cooked through. Remove from heat and allow to cool. When calamari is cool enough to handle, cut crosswise into 1/4-inch thick rounds. Transfer calamari to a medium bowl and add radishes, pimentos and capers. In a small bowl, whisk together oil, lemon juice and mustard. Using a spoon, stir in dill. Add dressing to calamari mixture and stir to coat. Season, to taste, with salt and freshly ground black pepper. Arrange lettuce leaves on a serving platter and top with calamari salad. ","[Chenin Blanc, Sauvignon Blanc, Vermentino, Grner Veltliner]" 27662,"Corn and Crab Chowder 1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream 2 tablespoons butter 2 all-purpose potatoes, peeled and diced 2 ribs celery, chopped 1 medium yellow onion, chopped 1 small red bell pepper, seeded and diced 1 bay leaf, fresh or dried Salt and freshly ground black pepper 1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market 3 tablespoons all-purpose flour 2 cups vegetable or chicken stock or broth 1 quart whole milk 3 cups corn kernels, scraped fresh from the cob, or frozen kernels 8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters 4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional Oyster crackers Hot cayenne pepper sauce Sliced scallions Instructions: Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 27663,"Easiest Muffins 2 sticks (1 cup) margarine, softened 1 cup sour cream 2 cups self-rising flour Cooking spray Instructions: Preheat the oven to 400 degrees F.
In an electric mixer, cream the margarine and sour cream. Add the flour and mix well. Drop large spoonfuls of the dough into a muffin pan that has been sprayed with cooking spray or lined with muffin cups. Bake for until the tops of the muffins are golden brown, 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27664,"Seven-Minute Frosting 4 large egg whites 3/4 cup sugar 1/4 teaspoon cream of tartar Pinch of fine salt Instructions: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water. Add the egg whites, sugar, cream of tartar and salt to the bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar dissolves, 1 to 2 minutes. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until the whites are cooled and form a stiff meringue, about 5 minutes. If not using immediately, cover and store at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27665,"Corn Fungus Tamales: Tamales de Huitlacoche 1 cup instant corn flour (masa harina) 3/4 cup warm water 1/2 cup vegetable shortening 1/2 cup chicken stock 2 cans huitlacoche or 2 cups of fresh (Mexican truffle from the fungus of ears of corn) 1/2 cup roughly chopped cilantro 1 (1-pound) package corn husks 1/2 cup cotija or queso anejo Instructions: For the tamales, moisten the instant corn flour with the warm water, and set aside. Beat shortening in mixer until creamy and fluffy. Fold in the corn flour and the chicken stock. Mix well and set aside. In a blender puree huitlacoche and cilantro with a little water until smooth. Add this mixture to the dough and fold in well. Season with salt and pepper. Have cornhusks already soaking in water. To assemble the tamales, open the corn husks and place 1 spoonful of dough in the center of the cornhusk. Fold over the sides of the husk and secure with a piece of string. Repeat the rocess until all the dough is finished. In a double boiler with a steamer insert, steam the tamales for 40 to 45 minutes. Remove tamales from the steamer and allow them to sit for 5 minutes. Then open them and serve them with a sprinkle of cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 27666,"Skyy Vanilla and Cola 1 1/4 ounces vanilla-flavored vodka (recommended: Skyy Vanilla Vodka) Ice Cola, to fill (recommended: Coca-Cola) Instructions: Pour vodka into a 10-ounce rocks glass over ice. Add cola to fill. Stir and serve with a short straw. ","[Vodka, Cola]" 27667,"Cheesy Hash Brown Casserole 2 tablespoons butter 2 large green chiles, diced 2 jalapenos, finely diced 1 poblano cl, diced 2 onions, diced 4 pounds diced frozen hash brown potatoes (2 bags)
Salt and ground pepper 2 cups grated sharp Cheddar 2 cups grated Monterey Jack 8 slices bacon, fried and chopped Instructions: Preheat the oven to 375 degrees F.
Melt the butter in a large skillet and saute the chiles and onions until browned, almost blackened. Add the frozen hash browns, some salt and pepper and toss together. Tip into a buttered baking dish and top with the cheese and bacon. Bake until hot and bubbly, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 27668,"Hangover Berry, Banana, Chocolate-Hazelnut Waffle Sandwich 2 tablespoons sugar 1/4 teaspoon ground cinnamon 2 tablespoons chocolate-hazelnut spread 2 tablespoons whipped cream cheese 2 frozen buttermilk or Belgian waffles 2 tablespoons unsalted butter, melted 2 large strawberries, chopped 1/2 small banana, peeled and cut into about 6 lengthwise wedges Instructions: Mix the sugar and cinnamon in a small bowl; set aside. Mix the chocolate-hazelnut spread and cream cheese in another small bowl until smooth; set aside. Toast the waffles until browned and crisp in a toaster or toaster oven. Drizzle the melted butter over both sides of each waffle, and dust both sides with the cinnamon sugar. Spread both halves evenly with the chocolate-cream cheese mixture. Arrange the strawberries and bananas on 1 of the waffles, then top with the remaining waffle. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 27669,"Chai Latte Bars 1 large egg 2 teaspoons vanilla extract 9 ounces white chocolate, finely chopped Nonpareils, for decorating (optional) 1 3/4 cups packed light brown sugar 2 sticks unsalted butter, at room temperature, plus more for the pan 2 1/3 cups all-purpose flour 1/2 cup rolled oats 3 tablespoons malted milk powder (original or vanilla flavor) 1 teaspoon ground cardamom 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon salt Instructions: Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish; line with parchment paper, leaving an overhang on 2 sides. Butter the parchment. Whisk the flour, oats, malted milk powder, cardamom, ginger, cinnamon, cloves and salt in a large bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; beat in the flour mixture until just incorporated. Transfer the batter to the prepared pan and spread evenly. Bake until the top is golden brown and the edges start to pull away from the sides of the pan, 20 to 25 minutes. Remove from the oven and sprinkle with the white chocolate, then return to the oven until the chocolate softens, about 45 seconds. Remove from the oven and spread the chocolate into a smooth layer. Top with nonpareils. Transfer to a rack and let cool completely, then lift out of the pan using the parchment; cut into squares. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27670,"Chicken Noodle Soup 2 teaspoons olive oil 1 sweet onion, chopped 1 carrot, chopped 1 celery stalk, chopped 1 garlic clove, very finely chopped 12 cups homemade Chicken Stock, recipe follows, or reduced-fat low-sodium chicken broth Bouquet garni (10 whole black peppercorns, 3 sprigs flat-leaf parsley, 3 sprigs thyme and 1 bay leaf, preferably fresh, tied together in cheesecloth)
Bouquet garni (10 whole black peppercorns, 3 sprigs flat-leaf parsley, 3 sprigs thyme and 1 bay leaf, preferably fresh, tied together in cheesecloth) 6 ounces green beans, stem ends trimmed and beans cut into 1-inch pieces (about 1 1/3 cups)
6 ounces green beans, stem ends trimmed and beans cut into 1-inch pieces (about 1 1/3 cups) 2 ounces (1 cup) uncooked egg noodles 3 cups shredded meat from a rotisserie chicken (about 12 ounces) Coarse kosher salt and freshly ground black pepper 2 pounds chicken wings, bones or well-washed chicken feet 16 cups water 3 celery stalks, coarsely chopped 3 onions, coarsely chopped 3 carrots, scrubbed and coarsely chopped 2 bay leaves, preferably fresh 2 sprigs flat-leaf parsley 2 sprigs fresh thyme 4 to 6 whole black peppercorns Instructions: Heat the oil in a large pot over medium heat. Add the onion, carrot and celery and cook until the onion is soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the chicken stock and stir to combine. Add the bouquet garni. Bring to a boil over high heat. Reduce the heat to simmer and allow the flavors to marry, about 15 minutes.
Add the green beans, egg noodles and chicken. Stir to combine and poke with your spoon to make sure the beans and noodles are submerged. Simmer until the noodles and beans are tender, 8 to 10 minutes. Taste and adjust the seasoning with salt and pepper. Ladle into warmed bowls and serve immediately. In a large soup pot, combine the chicken, water, celery, onions, carrots, bay leaves, parsley, thyme and peppercorns. Bring the mixture to a boil over high heat.
Decrease the heat to low and simmer for 11/2 hours, skimming the foam off the top as it rises. Strain through a colander, reserving the stock and discarding the chicken and vegetables.
Cool and store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months. Before using, skim off and discard any fat that solidifies on the surface of the stock.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 27671,"Caramelized Vidalia Onion Dip 1 tablespoon olive oil 1 large Vidalia onion, very thinly sliced
1/4 cup water
One 8-ounce package cream cheese, at room temperature
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1 scallion, green part only, thinly sliced
Chips, for serving Instructions: Heat the olive oil in a medium skillet over medium-high heat. Add the onions and saute until beginning to brown, 5 to 7 minutes. Stir in the water and scrape up any brown bits from the bottom of the pan. Turn the heat to low and cook until the onions are golden brown, 30 to 35 minutes, stirring occasionally. If the pan ever looks too dry, add a tablespoon of water. Let cool completely. Combine the cream cheese, mayonnaise, sour cream, Worcestershire, garlic salt, onion powder and pepper in a medium bowl. Beat until smooth with an electric mixer. Stir in the reserved onions and the scallions. Chill until serving time. Serve with chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27672,"Kale Chips 3 tablespoons olive oil 2 tablespoons apple cider vinegar
2 teaspoons sugar 1 1/2 teaspoons salt 1 1/2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
1 pound kale, washed, de-stemmed, and chopped or torn into 1-inch pieces
Instructions: Preheat the oven to 350 degrees F, first placing the rack in the center of the oven. In a large bowl, whisk together the oil, vinegar, sugar, salt, garlic powder and cayenne until blended. Add the kale and toss to coat. Spread onto a large baking sheet in a single layer. Bake until crispy, 16 to 20 minutes, turning once during cooking. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27673,"Roasted Lime Sorbet 3 limes, softened by rolling or microwaving 30 seconds, halved 1/3 cups sugar 1/2 vanilla bean, scraped Water, to cover the limes, plus 2 cups 2 cups freshly squeezed lime juice Sugar Instructions: Preheat oven to 375 degrees F. Place halved limes, sugar, vanilla bean scrapings, and water in a roasting pan and stir. Place in the oven and roast, stirring occasionally until the edges of the limes start to caramelize about 30 minutes. Remove the pan from the oven and allow to cool to room temperature. Place a strainer over a bowl of a food processor and squeeze the juice from the limes then strain the roasting pan juices into the food processor bowl. Roughly chop 1 lime half, add it to the food processor, and puree until smooth. Strain the puree into a bowl and stir in the 2 cups water, 2 cups fresh lime juice, and sugar, to taste. Chill and freeze in an ice cream maker according to manufacturers' instructions. ","[Viognier, Riesling, Gewrztraminer, Pinot Grigio]" 27674,"Homemade Cookies-and-Cream Ice Cream 3 cups heavy cream 1 cup whole milk 3/4 cup sugar 1 tablespoon pure vanilla extract Kosher salt 5 large egg yolks 4 ounces chocolate wafer cookies, such as Famous Chocolate Wafers (about 20) Instructions: Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.) Place an 8-inch square metal pan in the freezer to chill then freeze the cold custard in an ice cream maker according to the manufacturer's directions. Put the cookies into a resealable plastic bag and lightly crush with the smooth side of a meat mallet or the bottom of a measuring cup. Remove chilled pan and sprinkle in half of the crumbled cookies. Top with half of the ice cream, then repeat with remaining cookies and ice cream. Working quickly, use a spoon to incorporate the cookies into the ice cream mixing from bottom to the top. Cover with plastic wrap and freeze until firm, 2 to 3 hours. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27675,"BLT Macaroni and Cheese 8 ounces macaroni 1 head romaine lettuce, cut into 1/2-inch slices 2 tablespoons olive oil
Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
6 strips bacon, thinly sliced crosswise
2 tablespoons canola oil
3 tablespoons all-purpose flour
2 cups milk
1 cup shredded Cheddar 1 cup shredded Gruyere cheese 1/8 teaspoon grated nutmeg 12 cherry tomatoes, quartered
1/2 cup Herbed Breadcrumbs, recipe follows 2 cups panko breadcrumbs 4 tablespoons butter, melted 3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
Instructions: Preheat the oven to 350 degrees F. Bring a pot of water to a boil and cook the macaroni according to the package directions. Drain and set aside. Toss the lettuce with the olive oil and season with salt and pepper. Roast on a baking sheet until the lettuce is wilted, about 15 minutes. Set aside to cool, but leave the oven on. In a 4-quart saucepan over medium heat, render the bacon with the canola oil until crispy. Remove the bacon and set aside, leaving 3 tablespoons of fat in the pan. Add the flour and cook over medium heat until the flour begins to smell slightly toasted, about 1 minute. Add a small amount of the milk to the flour and whisk until smooth. Add the remaining milk in stages to avoid lumps. Heat until the mixture simmers, then turn off the heat. Add the Cheddar and Gruyere to the pan, followed by the nutmeg and drained macaroni. Fold until the macaroni is evenly coated, then add the lettuce, tomatoes and bacon. Spread the mixture in a 2-quart baking dish and top with the Herbed Breadcrumbs. Cook until the top is golden, about 35 minutes. Combine the panko, butter, parsley and thyme in a medium bowl and mix together.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 27676,"Whiskey-Stout Chocolate Ice Cream Float Chocolate syrup, for drizzling 3 scoops chocolate ice cream
2 tablespoons whiskey
1/2 cup stout beer
Instructions: Drizzle the chocolate syrup in a tall glass. Add the ice cream, then the whiskey. Top off with the beer and enjoy! ","[Irish Whiskey, Stout Beer]" 27677,"Fritter Batter 1 tablespoon vegetable oil 2 egg yolks, lightly beaten 3/4 cup flat beer 1 1/3 cups flour mixed with 1 teaspoon salt and pinch pepper 2 stiffly beaten egg whites, optional Instructions: Combine yolks with oil and beer. Gradually stir this into flour (it should be thick enough to stick to the food) and beat until very smooth with a few swift strokes. Rest batter, covered, in refrigerator for 3 hours at least so it ferments a bit. Get oil to right temperature. Beat egg whites until stiff and fold into batter. Dip the onions or mushrooms in the batter and fry. ","[Chardonnay, Riesling, Gewrztraminer]" 27678,"Pate Feuilletee (Puff Pastry) 9 ounces all-purpose flour 1/2 teaspoon salt 5.25 ounces cool water 1.75 ounces melted butter 6 ounces butter Instructions: Sift the flour and salt onto the work surface. Make a well in the flour. Add the cold water and make a paste using your fingertips, make a paste. Add the melted butter and work into the paste until a rough dough has been created; form it into a square block. With a sharp knife, cut an X on the top and about half way through the block, this help to cut the gluten strands so that they can relax more quickly. Cover the dough with plastic film and refrigerate. When the detrempe has rested at least 30 minutes, take the butter (beurrage) out of refrigerator. Plate it between 2 sheets of plastic film and beat it to flatten with a rolling pin. The butter should become pliable without any lumps to it, but should still be very cool. Form it into a square block. Take out detrempe, which should be the same consistency of beurrage. Roll the detrempe slightly to make a square, large enough so that it will able to enclose the butter. From this point on, be sure to use sufficient flour when rolling and turning the dough; it must not stick to work surface. Place the butter over the detrempe, so that it looks like a diamond inside a square. Fold the edges of the dough over the butter to enclose it and pinch it lightly to seal. Press the dough with a rolling pin 4 to 5 times along its length until it gets to approximately 9 inches. Then, using flour to dust the work surface, roll it to 22 inches long Brush off any excess flour and fold the dough into third. Repeat step 6. The dough now has 2 turns, wrap it with plastic film and refrigerate for 30 minutes. Take it out, do another 2 turns, mark the dough to 4 turns, wrap it and refrigerate for another 20 minutes. Take the dough and make the last 2 turns, refrigerate to rest before use, or freeze it for future use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27679,"Carnitas with Pineapple and Pickled Jalapenos 1/3 cup fresh lime juice 1/3 cup red wine vinegar 1/3 cup sugar 1 tablespoon kosher salt 3 jalapenos, seeded and cut into rings 1 (3-pound) boneless pork shoulder (butt), trimmed of excess fat Juice of 4 limes 1 cup orange juice 4 garlic cloves, smashed 3 tablespoons chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 tablespoon kosher salt 16 (6-inch) corn tortillas, warmed 2 cups 1/2-inch diced fresh pineapple Fresh cilantro sprigs, for serving Shredded red cabbage, for serving Cotija cheese, for serving Lime wedges, for serving Kosher salt Guacamole, for serving, optional Pico de gallo, for serving, optional Instructions: For the pickled jalapenos: In a small saucepan, combine the lime juice, vinegar, sugar, salt, and jalapenos. Bring to a simmer over medium-high heat, stirring occasionally until the sugar dissolves, about 2 minutes.Transfer to heat proof container and cover with plastic wrap and let cool for about 20 minutes. Transfer to the refrigerator for at least 15 minutes and up to 2 days.
For the carnitas: Cut the pork shoulder into 1 1/2- to 2-inch pieces and put them in a large Dutch oven or heavy pot. Add the lime juice, orange juice, garlic, chili powder, coriander, cumin, and salt. Add just enough water to cover the pork and bring the mixture to a boil. Reduce the heat to medium-low, cover, and cook for 30 minutes. Remove the lid and continue cooking at a gentle simmer for at least 1 1/2 hours but no longer than 2 hours, stirring occasionally and taking care that there is still liquid in the pot.
Increase the heat to medium-high and cook, stirring, until all of the liquid has been absorbed or evaporated, about 10 minutes. Continue cooking, carefully turning the pork pieces, until they develop brown, crispy edges, about 5 minutes.
For the tacos: Assemble the tacos using the warm tortillas and the carnitas. Top with the pineapple, cilantro, cabbage, cheese, Pickled Jalapenos and a squeeze of lime juice. Season with salt. Reserve the remaining pork for another use. Serve alongside guacamole and pico de gallo, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 27680,"Apple and Blueberry Hand Pies 2 boxes prepared frozen puff pastry 6 apples 1 lemon, juiced 2 tablespoons butter 1/4 cup honey Pinch salt 3/4 cup fresh blueberries 1 egg 1 teaspoon ground cinnamon 2 tablespoons sugar All-purpose flour, for dusting work surface Instructions: Preheat oven to 450 degrees F. Thaw the sheets of puff pastry as per the box instructions. Peel and core the apples and cut into quarters. Toss the apples in the lemon juice so they do not brown while you are dicing them. Cut each quarter into about 2 to 3 (1-inch) pieces. In a large saute pan over medium heat, melt the butter until lightly browned. Add the apples and saute for about 3 to 5 minutes until lightly browned. Add the honey and a pinch of salt and toss to mix in well, transfer to the oven and roast for about 15 minutes until apples are soft. Mash with a fork while still warm. Let the apples cool to room temperature and gently fold in the berries. Turn the oven down to 400 degrees F. In a small mixing bowl beat 1 egg. In another small bowl, mix together the cinnamon and sugar. Lay the thawed puff pastry sheets out flat on a floured work surface. Cut large circles out of the pastry with a ring cutter, about 4 per pastry sheet. Brush with the egg-wash on the outer edge of half of the circle. Spoon 2 tablespoons of the apple berry mixture in the center of each round of pastry dough. Fold the dough over to cover the filling, making a semi-circle and sealing the edges. Place pies on a buttered oven tray. Repeat with the rest of the pastry dough. When all of the pies are on a sheet tray cut air holes in the top of each pie and brush the tops with egg wash. Sprinkle with the cinnamon sugar. Bake for about 20 to 25 minutes until puffed and nicely browned. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 27681,"Seared Tuna & Avocado Rolls 3/4 pound sushi-grade tuna steak, sliced 3/4 inch thick Good olive oil
Kosher salt and freshly ground black pepper
Grated zest of 1 lime
3 tablespoons freshly squeezed lime juice
1 1/2 teaspoons soy sauce
6 dashes Tabasco sauce
1/4 cup minced scallions, white and green parts (2 scallions)
2 teaspoons minced fresh jalape?o pepper, seeds removed
1 ripe Hass avocado
1 shallot, halved lengthwise and thinly sliced crosswise
2 tablespoons good red wine vinegar
2 tablespoons unsalted butter
6 top-split hot dog buns, such as Pepperidge Farm
Chipotle Mayonnaise, recipe follows 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: Heat a medium (10 to 11-inch) dry cast-iron skillet over high heat for 3 minutes. Brush the tuna all over with olive oil and sprinkle it generously with salt and black pepper. Sear the tuna in the skillet for exactly one minute on each side. (The inside will be raw.) Transfer to a cutting board, cut into 1/2 to 3/4-inch dice, and set aside. In a large bowl, combine 1/4 cup olive oil, the lime zest, lime juice, soy sauce, Tabasco, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Add the tuna, scallions, and jalape?o. Cut the avocado in half, remove the pit, peel, and cut 1/2 to 3/4-inch dice. Carefully stir the avocado into the tuna mixture and set aside for 20 minutes. Meanwhile, combine the shallot and vinegar in a small bowl and set aside. Place the butter in a large (12-inch) saut pan over medium-high heat and heat until the butter sizzles. Without opening the buns, toast them on each side for one minute, until nicely browned. Line the buns up on a platter, cut sides up, and spoon the tuna mixture into the buns. Drizzle with the Chipotle Mayonnaise and sprinkle on the pickled shallots. Serve while the buns are warm. 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. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 27682,"Cider-Braised Corned Beef with Rutabaga 1 4- to 5-pound piece corned beef brisket (spice packet discarded) 2 teaspoons allspice berries 1 teaspoon black peppercorns 5 bay leaves 8 sprigs thyme 5 cloves garlic, crushed 2 12-ounce bottles hard cider 1/2 cup Irish whiskey (or use low-sodium chicken broth) 3 tablespoons brown mustard 3 tablespoons packed light brown sugar 2 tablespoons honey 2 tablespoons prepared horseradish 1 medium rutabaga, peeled and cut into 1-inch chunks 2 leeks (white and light green parts only), halved lengthwise, cut into 1/2-inch pieces and well rinsed Chopped fresh parsley, for topping Instructions: Preheat the oven to 325 degrees F. Trim the fat cap on the corned beef to about 1/4 inch thick, then rinse the corned beef. Place in a large Dutch oven and cover with water by 1 inch. Bring to a boil, then turn off the heat and skim off any foam from the top. Transfer the beef to a plate, discard the water and wipe out the pot. Combine the allspice, peppercorns, bay leaves, thyme and garlic on a large square of cheesecloth. Gather the edges to make a bundle, tie with kitchen twine and set aside. Return the beef to the pot. Add the cheesecloth bundle, cider, whiskey and 4 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Cover, transfer to the oven and bake 1 1/2 hours. Remove the pot from the oven and flip the beef; cover and continue baking until tender, about 1 1/2 more hours. Line a rimmed baking sheet with parchment paper. Transfer the pot to the stovetop and increase the oven temperature to 400 degrees F. Remove the beef from the liquid and place on the prepared baking sheet, fat-side up; reserve the pot of liquid. Whisk the mustard, brown sugar, honey and horseradish in a bowl. Brush 1/4 cup of the mustard glaze on the corned beef. Return to the oven and bake until the glaze is lightly browned and sticky, about 15 minutes. Brush with the remaining glaze and bake 15 more minutes. Remove from the oven and let rest 10 minutes. Meanwhile, bring the liquid in the pot to a boil. Add the rutabaga and reduce the heat so the liquid simmers; cook until the rutabaga is very tender, about 20 minutes, adding the leeks halfway through. Transfer the vegetables to a platter using a slotted spoon. Slice the corned beef and arrange on the platter; sprinkle the vegetables with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27683,"Boozy Berry Upside-Down Cake 2 cups all-purpose flour 1 2/3 cups granulated sugar
1 1/4 cups whole milk
1/3 cup sweetened coconut
2 teaspoons baking powder
1 teaspoon coconut extract
1/2 teaspoon kosher salt
1 large egg
10 tablespoons (1 stick plus 2 tablespoons) salted butter, melted
2/3 cup brown sugar
2 tablespoons tequila
1 cup blackberries
1 cup blueberries
1 cup chopped strawberries
Canned whipped cream, for serving
Instructions: Preheat the oven to 350 degrees F. Make the cake batter by combining the flour, granulated sugar, milk, sweetened coconut, baking powder, coconut extract, salt, egg and 8 tablespoons butter in a mixing bowl. Beat until well combined, then set aside. Add the remaining 2 tablespoons butter to a 10-inch skillet over medium heat. Swirl to coat the base and sides of the skillet. Sprinkle the brown sugar evenly over the butter and drizzle over the tequila. Evenly distribute the berries over the bottom of the skillet. Pour over the batter and smooth gently. Bake until golden and a toothpick or skewer comes out clean when inserted in the center of the cake, about 45 minutes. Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so that the cake is turned onto the plate. (It should come out fairly easily.) Let cool slightly before cutting into wedges and serving warm with canned whipped cream. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 27684,"Bacon and Egg Dip 6 hard-boiled eggs, peeled, whites and yolks separated 2 tablespoons real mayonnaise, such as Hellmann's, plus more if needed 2 tablespoons dill pickle relish
1 tablespoon Dijon mustard
1 tablespoon minced shallots 1 tablespoon cider vinegar, plus more if needed 2 teaspoons finely shaved chives 1 teaspoon chopped fresh dill
1/4 cup liquid bacon fat (warm slightly if solid) Salt and freshly cracked black pepper Assorted crudite such as baby carrots, fennel, celery and cherry tomatoes, for serving Instructions: Chop the egg whites and yolks separately and put them in separate bowls. Add the mayonnaise, relish, mustard, shallots, vinegar, chives and dill to the yolks and whisk until smooth. Whisk the bacon fat into the yolk mixture. Loosen with more vinegar or mayonnaise if necessary. Fold in the chopped egg whites and season with salt and pepper. Serve with assorted crudite for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27685,"Oven Dried Tomatoes with Artichoke Paste 15 baby artichokes cleaned and boiled until tender 1 lemon, juiced 1 pound ricotta cheese 2 ounces extra-virgin olive oil Salt and pepper Oven dried tomatoes, recipe follows 5 pounds ripe Roma tomatoes peeled and seeded 1/2 cup herb olive oil Salt and pepper Salt and pepper
Instructions: Put the cooked artichokes in a food processor. Pulse until chopped. Add remaining ingredients, except the tomatoes and puree until smooth. Season with salt and pepper.
To assemble place the tomato with the cut side up. With a pastry bag, or a spoon scoop a teaspoon of paste unto the top of the tomato. Preheat the oven to 250 degrees F.
Core the tomatoes and cut in 1/2 and gently squeeze the tomatoes to remove the seeds. Put all of the tomatoes in a mixing bowl, add the herb oil, salt and pepper, and toss to incorporate the seasonings. Lay the tomatoes on a sheet pan in 1 layer and dry in the oven for 3 hours. Allow tomatoes to cool before removing from the pan. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 27686,"Shark Attack 2 cups ice cubes 1/2 lemon, sliced thin 1/4 cup fresh pineapple chunks 1/4 cup tequila 1/4 cup triple sec 1/2 cup orange juice 1/4 cup pineapple juice 1/4 cup high-proof rum (Guy recommends Bacardi 151) Splash of grenadine 1/4 cup maraschino cherries, plus more for garnish Instructions: In a large pitcher, combine all the ingredients and stir to mix. Pour into rocks glasses and garnish with additional maraschino cherries, if desired. ","[Rum, Tequila, Cacha?a]" 27687,"Orange-Spice Chia Smoothie 1 teaspoon alcohol-free vanilla extract 2 seedless oranges, peeled and segmented 1 cup unsweetened coconut milk 1 tablespoon chia seeds, plus more for garnish, optional 2 teaspoons honey 1 teaspoon cinnamon, plus more for garnish, optional 1 teaspoon chopped peeled gingerroot (about one 1/2-inch piece) Instructions: Blend the coconut milk, chia seeds, honey, cinnamon, ginger, vanilla, oranges and 3 ice cubes in a blender on low speed until everything begins to combine. Raise the setting to high and blend until everything is well combined and the smoothie begins to have a creamy consistency. Taste; if you like it colder, add more ice cubes and blend until smooth.
Pour into two glasses and garnish with a sprinkle of cinnamon and chia seeds if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 27688,"Neely's BBQ Pasta Salad 1 pound fusilli pasta 2 tablespoons apple cider vinegar 1 teaspoon hot sauce 1/2 teaspoon chili powder 1/8 teaspoon garlic powder Pinch cayenne pepper 1 cup mayonnaise 1/2 cup Neely's BBQ Sauce, recipe follows 1 red bell pepper, seeded and chopped fine 2 ribs celery, chopped fine 2 whole scallions, sliced thin 8 ounces pulled pork Kosher salt and freshly ground black pepper Chopped parsley leaves, for garnish 2 cups ketchup 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce Instructions: Bring 4 quarts water to boil, in large pot, over high heat. Salt the water, add the pasta and cook until tender, about 10 minutes. Drain in a colander and allow to cool, then transfer to large bowl. In another large bowl, mix together vinegar, hot sauce, chili powder, garlic powder, cayenne pepper, mayonnaise and BBQ sauce. Add chopped vegetables and toss to coat. Pour BBQ dressing over pasta and mix well. Place the pork on top and season with salt and pepper, to taste. Cover and refrigerate until ready to serve, then garnish with parsley. In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 27689,"Hot Punch: Ponche 2 Golden Delicious apples, peeled, cored, and cut in 1/8ths 3/4 cup raisins 1 pound guava, quartered 3 (3 to 4-inch) pieces sugarcane, each cut in strips 1/2 cup prunes 1/2 pound crabapples, peeled and cored 2 cups (1-inch) diced pineapple 1 cup sugar 4 (2-inch) pieces Mexican cinnamon 8 cups water Tequila Instructions: In a large pot, place the fruit, sugar, cinnamon, and 8 cups of water. Bring to a boil and lower heat and simmer for 1 hour. Serve hot in a mug that has a shot of tequila in it. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 27690,"Horseradish Cream Sauce 1 cup sour cream 1/4 cup grated fresh horseradish 1 tablespoon Dijon mustard 1 teaspoon white wine vinegar 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling]" 27691,"Batido Colada 1 small papaya, seeded and chopped 1 mango, pitted and chopped 2 cups peeled, cored and roughly chopped pineapple 2 small sweet ripe bananas, peeled and roughly chopped 3 tablespoons lime juice 1 1/2 cups coconut milk 2 tablespoons sugar 12 large ice cubes 2 tablespoons heavy cream 3/4 cup white rum Instructions: Place all the ingredients in a blender and blend until smooth. Pour and enjoy. ","[Mauzone, Moscato, Cream Sherry]" 27692,"Sweet and Tangy Slow-Cooker BBQ Turkey Thighs 1 1/2 cups dried cranberries 1/2 cup plus 2 tablespoons cider vinegar 1/4 cup honey 1/4 cup ketchup 2 tablespoons tomato paste 4 teaspoons paprika 4 teaspoons ground mustard 1 teaspoon granulated garlic 1 teaspoon onion powder Kosher salt and freshly ground black pepper 4 turkey thighs (about 4 pounds 12 ounces) Mini potato buns, for serving Instructions: Heat the cranberries and 1/2 cup vinegar, covered, in a microwave-safe bowl until the cranberries are softened, 45 to 60 seconds, then transfer to a blender. Add the honey, ketchup, tomato paste, paprika, mustard, garlic, onion powder and 1/2 teaspoon salt, and blend until the cranberries are finely pureed. You should have about 1 1/2 cups of sauce. Reserve and refrigerate 1/4 cup. Pour the remaining 1 1/4 cups into a 6-quart slow cooker. Stir together 1 tablespoon salt and a few grinds of pepper in a small bowl to combine. Remove the skin from the turkey thighs, and discard. Place the thighs on a large plate, dry well with paper towels and season both sides with the salt-and-pepper mixture. Place the thighs in the slow cooker, and turn to coat in the sauce. Cover with the lid, and turn the heat to high for 4 hours, until the meat is falling off the bone. Transfer the thighs to a plate, and let cool for about 10 minutes. Stir the reserved sauce and the remaining 2 tablespoons vinegar back into the pot. When the thighs are cool enough to handle, shred the meat into 1/2-inch strips. Return the meat to the sauce, and stir to coat. Make sandwiches with the meat and potato buns, and serve. Or let the meat cool, and refrigerate up to 2 days. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]

" 27693,"Magnolia's Spicy Shrimp, Sausage, and Tasso Gravy Over Creamy White Grits 12 cups chicken broth 4 1/2 cups coarse stone ground white grits 1 cup heavy cream Salt and white pepper 1/2 pound spicy Italian sausage 1 tablespoon olive oil 2 pounds medium or large peeled and deveined shrimp, see Cook's Note 1 1/2 cups chicken broth Tasso gravy, recipe follows 2 tablespoons finely chopped parsley 4 tablespoons butter 1/2 cup sliced tasso, cut into 1-inch strips 1/2 cup flour 4 cups chicken broth 2 tablespoons finely chopped parsley Salt and white pepper Instructions: To make the grits, bring the chicken broth to a boil in a heavy-bottomed stockpot or large saucepan. Slowly pour in grits, stirring constantly. Reduce the heat to low and continue to stir so that the grits so not settle to the bottom and scorch. In about 5 minutes, the grits will plump up and become a thick mass.
Continue to cook the grits for about 20 to 25 minutes, stirring frequently. The grits should have absorbed all of the stock and become soft.
Stir in the heavy cream and cook for another 10 minutes, stirring frequently. The grits should have a thick consistency and be creamy, like oatmeal. Season, to taste, with salt and white pepper. Keep warm over low heat until ready to serve. If the grits become to thick, add warm chicken broth or water to thin them down. To make the Shrimp and Sausage: Preheat the oven to 400 degrees F. Place the Italian sausage on a baking sheet with raised sides. Place on the top rack of the oven and bake for 10 to 15 minutes or until the sausage is firm and the juices run clear. Cool and cut into small bite size pieces.
Heat the olive oil in a heavy bottomed frying pan over medium heat. Add the sausage and saute for 2 minutes to brown slightly. Add the shrimp and saute until they begin to turn pink, no longer than 1 minute.
Add 1 cup of chicken broth to deglaze the pan. Add the Tasso Gravy and 1 tablespoon of the parsley. Bring up to a boil and simmer for 1 minute. The last 1/2 cup of the chicken stock is to be used to thin the gravy, if needed.
Divide the hot grits between 8 warm bowls. Spoon the shrimp, sausage mixture over the grits. Sprinkle with the remaining tablespoon of parsley and serve immediately.
Melt the butter in a heavy bottomed saucepan over low heat. Add the tasso. Saute for 1 minute, browning slightly. Make a roux by adding the flour and stirring until well combined.
Continue to cook over low heat for 5 minutes. Stirring frequently until the roux develops a nutty aroma. Turn the heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously. Keep stirring constantly until the broth begins to thicken and is smooth. Gradually add the remaining 2 cups of broth, stirring constantly until the broth thickens into gravy. Reduce the heat and simmer over low heat for 15 minutes to cook out the starchy flavor. Add the parsley. Simmer for another 5 minutes. Season, to taste, with salt and white pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 27694,"Reuben Meatball Sliders 2 pounds ground beef, chuck preferred 1 cup shredded Swiss 1/2 cup toasted rye bread, processed into fine breadcrumbs 1 teaspoon caraway seeds 1 teaspoon salt 1/2 teaspoon crushed black pepper 2 large eggs 1/2 cup parsley leaves, chopped 1 tablespoon vegetable oil 2 cups sauerkraut, drained 1 cup 1000 island dressing 12 slider buns, buttered and griddled Instructions: Preheat the oven to 400 degrees F. Mix the beef, cheese, breadcrumbs, caraway seeds, salt, pepper, eggs and parsley in a bowl until uniform but not overworked. Scoop out a 1/4 cup of the mix and roll into a ball. Repeat to use all of the meat. Heat a cast-iron skillet over medium heat add the oil. Fry the first side of the meatballs, in batches if necessary, until golden and crusty, 7 to 8 minutes. Flip and place in the oven to finish cooking, until no longer pink in the middle, 10 to 15 more minutes. Sandwich Build: Heat the kraut in a small saucepot and mix in the 1000 island. Place a meatball on the bottom slider bun, top with the kraut/sauce mixture, top and skewer. Enjoy with all your closest and most respected friends. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 27695,"Charleston Stormy 1 cup dark rum, such as Gosling's 1/2 cup sweet tea
1 teaspoon grated ginger
Zest and juice of 1 lime
Four 12-ounce bottles ginger beer, chilled
Instructions: Add the rum, tea, ginger and lime zest and juice to a bottle with a lid and shake to combine. Pour a little of the ginger beer out of each bottle (or drink it), then pour some of the rum mixture into each. Stir with a straw. Drink it while it's cold. ","[Rum, Ginger Beer]" 27696,"Toffee, Chocolate and Orange Cookies 1/2 cup (1 stick) unsalted butter 1 large egg 1 tablespoon vanilla extract 1 1/3 cups all-purpose flour 1 cup granulated sugar 3/4 teaspoon baking powder 1/4 teaspoon salt Nonstick cooking spray, for spraying pan 1/3 cup raspberry jam 1/4 cup (4 tablespoons) unsalted butter 1 cup granulated sugar 1/4 cup evaporated milk 1/3 cup butterscotch chips, melted One 7-ounce jar marshmallow creme, such as Marshmallow Fluff 1 teaspoon vanilla extract 1/3 cup toffee bits 48 ounces coating chocolate (see Cook's Note) 1/2 cup candied orange peel, chopped into small pieces, optional Instructions: Preheat the oven to 350 degrees F. To make the cookie crust: Beat the butter and sugar in a mixing bowl until fluffy. Mix in the egg and vanilla extract. Add the flour, baking powder and salt and mix until well combined. Spray a 9-inch square pan with cooking spray and line with parchment paper. Press the cookie dough evenly into the pan. Prick the dough with a fork or toothpick and bake until golden brown, approximately 20 minutes. Let cool, and then spread the raspberry jam evenly over the top. To make the nougat: Place the butter, sugar and evaporated milk in a small saucepan. Bring to a boil and boil until the mixture develops a syrupy texture, for about 4 minutes. Remove from the heat and immediately stir in the butterscotch chips, marshmallow creme and vanilla extract until smooth and well combined. Let cool for 5 to 10 minutes. Fold in the toffee bits and spread evenly over the cookie and raspberry jam. Allow to set up in the freezer for at least 30 minutes before cutting. Using a ruler as a guide, cut the cookie into 1-by-3-inch bars and return to the freezer while you prepare the chocolate. Melt the coating chocolate over a double boiler. (Or, place the coating chocolate in a microwave-safe bowl. Heat on medium power for 30-second intervals, stirring between each interval. Continue until the chocolate is thin and completely smooth, about 4 minutes.) Set a cooling rack over a baking sheet. Using a fork or a chocolate tool, dip the chilled bars into the chocolate, coating completely. Let the excess chocolate drip off, and then transfer to the cooling rack to set. Place the bars back in the freezer to set, 10 to 15 minutes. Remove the chilled bars from the freezer and enjoy. Alternatively, if using the candied orange peels, slightly melt the top of each bar using a kitchen blowtorch. Sprinkle with the candied orange pieces. Torch the tops of the bars further, until the orange pieces are slightly toasted and brown. Place back in the freezer until ready to enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 27697,"Cheddar Cheese-Stuffed Cauliflower Kosher salt 1 head cauliflower (about 2 pounds)
2 tablespoons unsalted butter 1/3 cup panko breadcrumbs
1/4 cup freshly grated Parmesan 1 tablespoon chopped fresh basil
One 8-ounce block white Cheddar cheese, cut into 1/2-inch logs (about 20 pieces) Instructions: Preheat the oven to 400 degrees F. Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Trim the base of the cauliflower so the stem is flat to the head but without cutting off any florets. Blanch the cauliflower until just beginning to soften, 8 to 10 minutes. Remove to a plate to cool slightly. In a small skillet, heat the butter until melted. Add the breadcrumbs and 1/2 teaspoon salt and toast until golden brown, about 3 minutes. Set aside to cool completely. Stir in the Parmesan and basil. Gently begin to create space in between the florets and stuff each space with a log of Cheddar. Continue until all the pieces of cheese are used. Press the toasted breadcrumbs on top of the cauliflower. Place in a small baking dish and bake until the cauliflower is tender all the way through and the breadcrumbs are golden, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27698,"Pea and Fava Salad 1 pink shallot, minced 3 tablespoons white wine vinegar 10 ounces asparagus, cut into pieces Kosher salt 6 ounces podded fava beans Drizzle olive oil 2 slices bacon, cut into lardoons 6 ounces fresh shelled peas 1/2 cup chicken stock 3 tablespoons olive oil 2 teaspoons balsamic vinegar Juice of 1/2 lemon, to taste Freshly ground black pepper Generous handful chopped fresh tarragon leaves Generous handful chopped fresh mint leaves Scattering chopped fresh chives Instructions: Put the minced shallot in a ramekin with the white wine vinegar, and set aside. Cook the asparagus in a pot of boiling salted water until tender. Lift them out with a spider, drain, and immediately plunge into ice water to cool completely, and drain. Blanch the fava beans for 1 minute in the same boiling water, drain, plunge into ice water, drain, and peel. Heat a thread of olive oil in a frying pan, and cook the bacon until crisp. Add the peas and favas, pour over the stock, bring to a boil, and cook until just tender, about 2 minutes. Add the asparagus to warm through. Drain the shallot and add it, discarding the vinegar. Add the olive oil, balsamic vinegar, lemon juice, salt, and pepper. Taste and adjust the seasonings. Stir through the tarragon, mint and chives, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 27699,"Spicy Pumpkin and Collards 2 2-to-3-pound sugar pumpkins 4 tablespoons unsalted butter 1 small onion, diced 1 plum tomato, diced 1 Scotch bonnet cl pepper, seeded and finely chopped 1 teaspoon chopped fresh thyme 1 clove garlic, chopped 4 scallions, chopped 1 pound frozen chopped collard greens, thawed Kosher salt 1 cup evaporated milk Pinch of freshly grated nutmeg 4 tablespoons breadcrumbs (preferably panko) 1 1/2 cups shredded sharp white cheddar cheese 2 tablespoons grated parmesan cheese Instructions: Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp. Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, cl pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture. Toss the remaining 2 tablespoons breadcrumbs with the parmesan. Sprinkle over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 27700,"Meat Filled Empanadas 2 tablespoons olive oil 2 large Spanish onions, minced 2 pounds ground beef 4 cloves garlic, crushed Salt and freshly ground black pepper 2 red bell peppers, roasted, peeled, seeded and chopped 1 cup canned, peeled tomatoes 1/2 cup green cocktail olives (pimento filled), whole 1/4 cup black currants 2 1/2 cups all purpose flour 1 teaspoon salt 1 teaspoon sugar 5 tablespoons vegetable shortening 1 egg, beaten 1/3 cup dry white wine Instructions: Empanada Dough: Combine flour, salt, and sugar in a food processor. Cut in shortening, mixture should be sandy. Add the egg and wine, pulse until dough comes together in a ball. The dough should be pliable; if not add more wine. Assembly: Separate the dough into 3 balls. Roll the first ball out until it is 1/4 inch thick. With a 6-inch round cutter, cut circles out of all the dough. Remove the edges and save for the next roll. Fill each circle with about 2 1/2 tablespoons in the center of the dough. Dip a small brush in room temperature water, run the brush around the edge of the dough. Close 1 side to the other forming a half moon shape. Close the edges pressing lightly with the back of a fork. In a deep saute pan, heat 4 to 5 inches of canola oil on medium high heat to 360 degrees F. Add the empanadas turn over constantly until golden. Remove and drain on paper towels. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 27701,"Belgio Dulce Pizza 10 ounces Pizza Dough, recipe follows All-purpose flour, for dusting 2 ounces Alfredo Sauce, recipe follows 3 ounces shredded mozzarella
1/8 cup diced sopressata
1/4 cup Calabrian Marinated Brussels Sprouts, recipe follows 2 ounces Calabrian cl Oil, recipe follows Dried oregano, for sprinkling
Grated pecorino-Romano, for sprinkling
1 ounce crushed pistachios
1 ounce honey 1 cup \00\ flour, such as Caputo Pizzeria Flour, plus more for dusting 1/3 cup plus 3 tablespoons filtered water
3/4 tablespoon active dry yeast (see Cook's Note) 1/2 teaspoon sea salt
2 ounces unsalted butter 1 teaspoon roasted garlic puree
1 tablespoon all-purpose flour
1 cup heavy cream
1 cup milk
1/2 teaspoon garlic powder 1/2 teaspoon ground white pepper
2 ounces grated pecorino-Romano Salt 1/4 cup shaved Brussels sprouts 2 ounces Calabrian cl Oil 1 cup chiles de arbol, stemmed 12 ounces jarred Calabrian chiles, including oil 1 liter blended oil (70/30 olive oil and canola)
Instructions: Place a pizza stone in the oven and preheat to 550 degrees F. Let it heat up for at least 30 minutes. Form the Pizza Dough into a 12-inch disk on a flour-dusted work surface (make sure the dough is the same thickness throughout, especially the center). Transfer the disk to a pizza peel dusted with flour and spread evenly with the Alfredo Sauce, leaving a 1-inch border. Evenly sprinkle the mozzarella over the sauce. Follow with the sopresatta, Marinated Brussels Sprouts and Calabrian cl Oil. Sprinkle with oregano and pecorino. Slide the pizza onto the hot stone and bake until the cheese melts and the crust starts to char, 3 to 5 minutes. Remove the pizza from the oven and finish with the pistachios and a drizzle of honey. Slice into 6 pieces and serve immediately. Mound the flour on a work surface and form a well in the center. Warm the water to 90 degrees F, then add the yeast and stir to dissolve. Set aside for 15 minutes. Add the salt to the well, along with half the yeast mixture. Working from the center outward, pull the sides of the well into the center until all the flour is incorporated (the mixture will be sticky). Continue to mix the dough and add the remaining yeast in increments until all the yeast mixture is fully incorporated. Knead the dough until it is elastic, silky and no longer sticky. Add pinches of flour if necessary to reduce the stickiness, but do not add too much or the dough will be dry. Knead the dough for 15 minutes. Shape the dough into a ball and place in a bowl covered with a damp cloth. Let the dough rise at room temperature for 1 hour. Punch the dough down, press out most of the air and shape it back into a ball. Cover the dough and let it sit on a well-floured countertop to rise for an additional 3 hours. Punch the dough down, form it into a ball and refrigerate on a baking sheet, covered with plastic wrap, for at least 24 or up to 36 hours to \retard.\ Let the dough warm to room temperature for at least 30 minutes before using. Melt the butter in a small stockpot over medium heat. Once the butter has melted, add the garlic puree and cook, stirring, for 2 minutes. Add the flour and whisk to combine with the butter and make a roux. Cook the roux over medium heat, whisking, for 3 to 4 minutes (do not burn). Add the cream and milk, and whisk to incorporate. Bring the mixture to a low boil, stirring continuously. Add the garlic powder, white pepper, pecorino and salt to taste, whisking until fully incorporated. Continue to cook over low heat for 15 minutes, then taste and season as necessary. Cover and chill until needed if not using right away (may be spread on the pizza cold or hot). Add the Brussels sprouts to the cl Oil and allow to marinate for at least 30 minutes. Toast the chiles de arbol in a dry cast-iron skillet, turning, until they color, less than 3 minutes. Remove and let cool. Place the chiles in a food processor, along with the oil from the jar of peppers; process until a paste forms. Pour into a 2-quart nonreactive container. Add the Calabrian chiles to the food processor and pulse a few times. Slowly add the blended oil; process until pureed. Transfer the mixture to the 2-quart container and stir. Cover and place in a cool dark place. Stir daily for 7 days. On the seventh day, pour the mixture through cheesecloth and discard the pulp. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 27702,"Tommaso's Baby Carrots 2 fresh carrots, cleaned, peeled, cut into small pieces 2 tablespoons extra-virgin olive oil 2 tablespoons freshly grated Parmigiano Reggiano cheese Instructions: In a pot of boiling water, cook the carrots for a few minutes until fork tender.
Put the carrots into a bowl, along with a few tablespoons of water from the pot. Add the Parmigiano cheese, extra-virgin olive oil and mash carrots with the back of a fork. Let cool to room temperature before serving to babies (or big babies). ","[Chardonnay, Vermentino, Sauvignon Blanc]" 27703,"Spicy Crab Cakes Extra-virgin olive oil, for the pan 3/4 pound jumbo lump crab meat 1/3 cup finely crushed butter crackers (such as Ritz) 3 tablespoons chipotle mayonnaise, plus more for topping 1 large egg white, lightly beaten 1 tablespoon chopped fresh chives, plus more for topping 1 teaspoon finely grated lemon zest Kosher salt Instructions: Preheat the oven to 400?. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Mix the crab meat, crushed crackers, mayonnaise, egg white, chives, lemon zest and 3/4 teaspoon salt in a large bowl until combined. Fill the muffin cups with the crab mixture. Refrigerate 15 minutes. Bake the crab cakes until warmed through and browned around the edges, 10 to 12 minutes. Remove from the pan. Top with more chipotle mayonnaise and chopped chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 27704,"Baked Chickpea Patties with Cucumber and Tahini 1 large bunch fresh cilantro (about 3 cups leaves) 1 onion, thinly sliced (about 1 1/2 cups) 3 cloves garlic 1 teaspoon ground cumin Kosher salt and freshly ground pepper 1 15-ounce can chickpeas, drained and rinsed 1/3 cup plus 2 tablespoons tahini 1/4 cup panko breadcrumbs 2 tablespoons extra-virgin olive oil Juice of 2 lemons 5 Persian cucumbers, thinly sliced 2 to 3 pieces pita bread, cut into quarters Instructions: Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Pulse 2 cups cilantro, 1 cup onion, the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper in a food processor until finely chopped. Add the chickpeas and 2 tablespoons tahini; pulse to make a chunky paste. Scrape the mixture into a bowl and stir in the panko. Form the chickpea mixture into twelve 2-inch patties (about 2 tablespoons each). Remove the baking sheet from the oven, brush with 1 tablespoon olive oil and add the chickpea patties. Bake, flipping the patties and rotating the pan halfway through, until golden and crisp, 20 to 25 minutes. Meanwhile, mix the remaining 1/3 cup tahini with 6 tablespoons warm water and the juice of 1 lemon in a small bowl until creamy (it may look separated at first but it will come together). Season with salt and pepper; set aside. Toss the cucumbers with the juice of the remaining lemon, 1 cup cilantro, 1/2 cup sliced onion and 1 tablespoon olive oil in a medium bowl; season with salt and pepper. Warm the pita in the oven. Serve the falafel with the cucumber salad, pita and tahini sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 27705,"Italian Burgers 2 tablespoons extra-virgin olive oil, plus more for drizzling 8 deli slices Genoa salami 8 ounces cremini mushrooms, quartered Kosher salt and freshly ground pepper 1 1/2 pounds ground beef, preferably chuck Vegetable oil, for the grill 4 semolina rolls, split 2 cups baby arugula 1/2 tablespoon balsamic vinegar 1/2 cup fresh ricotta cheese Instructions: Preheat a grill to medium high. Heat the olive oil in a skillet over medium-high heat. Working in batches, add the salami in a single layer and cook, turning once, until crisp, about 1 minute per side. Drain on paper towels. Add the mushrooms to the skillet and cook, undisturbed, until browned, about 2 minutes. Stir and continue to cook until tender, about 5 more minutes. Season with salt and pepper. Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the rolls, cut-side down, until lightly toasted, about 1 minute. Toss the arugula, vinegar, and olive oil to taste in a bowl; season with salt and pepper. Spread the ricotta on the bun bottoms and top with the burger patties, salami, mushrooms and arugula salad. Cover with the bun tops. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 27706,"Cava Sangria 1 bottle Spanish cava, chilled 1/4 cup white grape juice 2 tablespoons brandy 2 tablespoons simple syrup Ice cubes, for serving 1/2 cup sliced strawberries 8 mint leaves Instructions: Stir cava, grape juice, brandy, and simple syrup together in a pitcher. Serve over ice, garnished with strawberries and mint. ","[Cava, Prosecco, Sparkling Shiraz]" 27707,"Beer Braised Pork Knuckles with Caraway, Garlic, Apples and Potatoes 2 teaspoons kosher salt or 1 teaspoon table salt 1 teaspoon caraway seeds 2 garlic cloves 2 pork knuckles or hocks, rind scored 2 onions 2 eating apples, cored and quartered 4 baking potatoes, or 2 pounds other large white skinned potatoes, cut into quarters lengthwise 2 cups good amber or dark ale (not Guinness or stout) 2 cups boiling water Instructions: Preheat the oven to 425 degrees F. Put the salt and caraway seeds into a bowl, mince or grate in the garlic, and stir to combine. Add the pork knuckles and rub them well with the caraway mixture, getting it into the slits in the rind where it was scored. Peel the onions and slice them into rounds and add them to the bottom of a roasting tin, making a bed or platform. Sit the knuckles on top of the onions and cook them for 30 minutes. Take the tin out of the oven and quickly arrange the apples and potatoes around the knuckles. Carefully pour 1 cup of the beer over the knuckles, so they are basted as the liquid pours into the tin. Put the pan back into the oven. Lower the oven temperature to 325 degrees F and roast for 2 hours. Turn the oven up again to 425 degrees F, and baste the hocks with the remaining beer. Roast for 30 minutes more. Remove the tin from the oven and transfer the apples and potatoes to a warmed serving dish. Lift the knuckles onto a carving board and leave the onion and juices in the tin. Put the tin on the stove over medium heat and add 2 cups boiling water, stirring to deglaze the pan to make a gravy. Transfer the gravy to a serving bowl. Take the crackling off the knuckles and break it into pieces, then add them to a serving bowl. Pull or carve the pork meat and add it to the bowl with the crackling. Serve with the apples, potatoes, gravy and some German mustard. Make Ahead Note: The pork and onions can be put in roasting tin up to 1 day ahead. Cover with plastic wrap and refrigerate. Just before cooking, rub with the salt, caraway and garlic and cook as directed. Making leftovers right: Leftover pork can be stored in the refrigerator, tightly wrapped in aluminum foil, for up to 3 days. Eat it cold or reheat gently in a saucepan with leftover gravy, until piping hot. You should store any leftover gravy in a separate airtight container in the in the refrigerator for 1 to 2 days. Leftover pork can be frozen for up to 2 months, tightly wrapped in foil, then defrosted overnight in the refrigerator. Even if you have an amount too small to be useful by itself (a likely outcome), simply bag and mark it up and freeze it for future use in the Pantry Paella recipe. ","[Riesling, Pinot Grigio, Gavi, Vermentino]

" 27708,"Garlic Ramen Popcorn Two 3.5-ounce bags microwave popcorn, popped and hot 4 scallions, green parts only, thinly sliced 1 stick (8 tablespoons) unsalted butter 2 seasoning packets from chicken-flavored ramen (feel free to substitute another flavor) 2 cloves garlic, grated
Instructions: Add the popcorn and scallions to large bowl. Combine the butter, ramen seasoning and garlic in a small saucepan over low heat. Cook until the butter is melted and the garlic is golden but not brown. Pour over the popcorn and toss well. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 27709,"Roast Leg of Lamb with Dark Beer, Honey and Thyme 7 to 8 pound leg of lamb, thighbone removed, and shin bone in (have your butcher do this) 4 cloves garlic, chopped 3 tablespoon fresh thyme leaves 3 tablespoons extra virgin olive oil Kosher salt and freshly ground black pepper 2 cups stout beer or porter (recommended: Guinness) 1/2 cup honey 1 teaspoon juniper berries, crushed 2 bay leaves Instructions: Preheat oven to 375 degrees F. Open the leg of lamb and season the inside with half the garlic, half the thyme leaves, 1 tablespoon olive oil, salt, and pepper. Tie the lamb closed with string. Place it in a roasting pan, season with salt and pepper, and brush it with olive oil. In a bowl mix the beer, honey, remaining garlic and thyme, juniper berries, and bay leaves. Pour this over the lamb and put the roasting pan into oven. Immediately turn the oven down to 325 degrees F. Baste every 10 minutes. Cook 12 to 13 minutes per pound for medium rare or until internal temperature reaches 130 to 135 degrees F. Remove the roast from the oven, cover it loosely with foil and allow it to rest for about 10 minutes before carving. Serve with pan drippings. ","[Rhone Blends, Pinot Noir, Barolo]

" 27710,"Banana S'more Nachos with Peanut Butter Sauce Nonstick cooking spray 8 graham crackers, broken into quarters 1 ripe banana, chopped 1 cup semisweet chocolate chips 1/2 (10.5-ounce) bag mini marshmallows 1/2 milk 1/4 teaspoon pumpkin pie spice 1/4 cup creamy peanut butter Instructions: Preheat oven to 350 degrees F. Lightly spray an 11 by 7-inch baking dish or a medium sized oval baking dish with cooking spray. Layer half of graham crackers, chopped bananas, chocolate chips, and marshmallows into the baking dish. Repeat with remaining ingredients. Bake in for 10 to 12 minutes or until marshmallows have turned slightly golden and chocolate chips are melted. For Sauce: In a small saucepan over medium-low heat, combine the milk and pumpkin pie spice. Once the milk is hot, whisk in peanut butter until well combined and smooth and let cook for another 3 minutes until thick. Drizzle sauce over top of baked S'more's. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 27711,"Vegan Chocolate Chip Cookies 1 3/4 cups all-purpose flour 1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup lightly packed vegan light brown sugar
1/3 cup melted refined coconut oil (see Cook\u2019s Note)
1/4 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 teaspoon vegan molasses
1 cup vegan chocolate chips Instructions: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, baking soda and salt together in a medium bowl until combined. Whisk the brown sugar, coconut oil, applesauce, 1/4 cup of water, vanilla and molasses together in a large bowl until smooth and combined. Stir the flour mixture into the brown sugar mixture until just combined, then fold in the chocolate chips until evenly dispersed.
Scoop heaping tablespoons of dough onto the prepared baking sheets leaving at least 1 inch between each mound. Bake one tray at a time in the center of the oven until the edges are lightly set and the bottom and the centers are still soft, 12 to 15 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27712,"Chicken Sambal 2 tablespoons unsalted butter 1/2 onion, finely chopped
1 1/2 cups basmati rice (or any long-grain white rice)
1 cup chicken broth
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh cilantro
1/4 cup ponzu sauce or soy sauce 1/4 cup sambal (Asian chili sauce) 1/4 cup light brown sugar
1 tablespoon fish sauce
1 pound bone-in, skin-on chicken breasts (about 2 breasts), halved crosswise
1 pound bone-in, skin-on chicken thighs (about 4 large thighs)
Kosher salt and freshly ground black pepper
1 tablespoon melted coconut oil
1 1/2 cups diced yellow onion (about 1 medium onion)
3 tablespoons minced garlic (3 to 4 cloves)
2 tablespoons minced lemongrass (1 stalk)
1 tablespoon grated galangal (a 1-inch piece) or ginger
One 28-ounce can crushed tomatoes
Lime wedges, chopped scallions and cilantro, for garnish Instructions: For the basmati rice: Melt the butter in a saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt and some pepper. Increase the heat to medium-high and bring to a boil. Cover, reduce the heat to low, and cook until the liquid has been absorbed, about 12 minutes. Remove from the heat and let stand, covered, for 3 minutes. Stir in the cilantro and season with salt and pepper. For the chicken sambal: Whisk together the ponzu, sambal, brown sugar and fish sauce in a small bowl. Set aside. Sprinkle the chicken breasts and thighs liberally with salt and pepper on both sides. Heat the coconut oil in a large Dutch oven over medium-high heat. In two batches, add the chicken, skin-side down, and sear until golden brown, about 6 minutes; flip and sear on the reverse side, another 2 minutes. Transfer the chicken to a plate. Reduce the heat to medium and stir in the onions, garlic, lemongrass and galangal. Saute until the onions have softened and the garlic, lemongrass and galangal are lightly toasted, 5 minutes. Add the crushed tomatoes and the sambal mixture; bring to a boil, then reduce the heat to a simmer. Return the chicken to the pot, skin-side up, and simmer for 20 minutes to finish cooking through. Serve over the rice, garnished with lime wedges, scallions and cilantro. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 27713,"Coriander Spumante with Lime Bunch of fresh coriander or cilantro, tied 1 (750ml) bottle of Asti spumante, chilled (recommended: Martini and Rossi's Asti Spumanti) Juice of 1 lime Instructions: Slightly bruise the coriander. In a pitcher, combine the coriander with a very chilled bottle of spumante, and add the freshly squeezed lime juice. Stir well. ","[Prosecco, Moscato, Vinho Verde]" 27714,"Purple Corn Drink (Chicha Morada) 1 pound dried purple corn kernels and cobs 4 quarts cold water 2 sticks of cinnamon 6 whole cloves 2 star anise Pinch of nutmeg 3/4 cup dark brown sugar 1/2 cup fresh lemon juice 1 cup fresh orange juice Instructions: Fresh sliced fruit, such as oranges, strawberries, and pineapples for garnish Cover the corn with water in a large kettle. Add the cinnamon and cloves and bring the water to a boil over high heat. Lower the heat, cover the kettle and simmer 40 to 50 minutes, or until the corn has softened. Strain the liquid into another pot and discard the corn and spices. Dissolve the sugar into the hot liquid. Add the lemon and orange juices and taste for sweetness. Chill thoroughly. When ready to serve the drink, garnish with sliced fruit. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 27715,"Roast Turkey Breast with Gravy One 6-pound fresh turkey breast, on the bone, patted dry 2 tablespoons unsalted butter, softened Kosher salt and freshly ground black pepper 1 stalk celery, cut into 2-inch pieces 1 small carrot, peeled and cut into 2-inch pieces 2 small onions, peeled and quartered 3 cups turkey or chicken broth, homemade or low-sodium store-bought
1/4 cup unbleached all-purpose flour Instructions: Preheat the oven to 325 degrees F.
Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the turkey breast-side up in the pan. Roast until an instant-read thermometer inserted into the thickest part of the roast registers 160 degrees F, 2 to 2 1/2 hours.
Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 170 degrees F as it rests.)\u202f
Pour any pan drippings into a fat separator or small bowl. Reserve 3 tablespoons of the fat; discard the rest or the fat. Add the pan juices to the broth. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Strain the gravy, discarding the vegetables, and season with salt and pepper to taste. Carve the breast and serve with the gravy.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27716,"Hot Fudge Hat 1/2 cup butter 1/3 cup heavy whipping cream 1/2 cup dark brown sugar 1/2 cup granulated sugar Dash salt 1 tablespoon Dutch cocoa (highly recommended: Droste's) 6 flour tortillas Vegetable oil (enough to fill a medium saucepan or deep fryer) 1/4 cup powdered sugar 1 teaspoon cinnamon 1/2 quart vanilla bean ice cream 1 can light whipped cream Chopped peanuts 6 maraschino cherries Instructions: To make hot fudge: Melt butter in a medium saucepan. Add whipping cream and bring to a rapid boil (be careful not to burn). Add both brown and granulated sugars and cook over low to medium heat, until sugar has dissolved. Add the salt and the cocoa to mixture, simmer for 10 minutes more, stirring constantly. This is enough fudge for 6 generous portions ? any unused fudge has a life of about 7 days refrigerated. To make crispy shell (see Cook's Note): Using a large soup ladle and a metal strainer with a handle (similar size to ladle), wrap flour tortilla around the bottom of the ladle (into a bowl shape) and hold to the ladle with the strainer. Fry the tortilla in hot oil (in a saucepan or deep fryer) until crispy. Dust with powdered sugar and cinnamon. To assemble: Scoop 3 scoops of ice cream into a shell. Top with your desired amount of hot fudge. Add whipped cream, nuts and cherry and serve. Repeat for multiple shells (there is enough hot fudge for 6 generous portions). ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]

" 27717,"\Caribbean Breeze\ Brisas del Caribe 1 (2 1/2-pound) pineapple, peeled 1 small (about 7 3/4-pound) seedless watermelon, cut into quarters, rind removed, flesh cut into 1-inch cubes (about 16 cups) 1/2 honeydew melon (about 2 1/2-pounds), peeled, seeded and cut into 1-inch cubes (about 4 cups) 6 cups hulled and quartered strawberries 1 lime, juiced Instructions: On a cutting board, cut the tops off the pineapples and discard. Cut a thin slice off the bottom of the pineapple so it will stand steadily on the cutting board. With a large knife, cut off the rind from the pineapples with as little pineapple attached as possible. Cut the pineapple in quarters lengthwise, then into 1-inch cubes. Pass the pineapple and melon chunks through a juicer into a large measuring cup. Pass the juice through a fine strainer to remove any froth. Stir in the lime juice. Chill thoroughly before serving. The juice will keep 1 or 2 days in the refrigerator. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Riesling]" 27718,"Blackberry Sipping Vinegar 2 cups blackberries 2 cups sugar
2 cups apple cider vinegar
Instructions: Mash the blackberries and sugar together in a bowl. Cover and refrigerate for 2 days, stirring occasionally. Add the vinegar to the macerated blackberries and refrigerate for another day. Press the mixture through a fine mesh strainer, discarding the solids. Transfer your sipping vinegar to a container and enjoy for weeks to come. ","[Riesling, Gewrztraminer, Pinot Grigio]" 27719,"Four Cheese-Chicken Lasagna 2 tablespoons extra-virgin olive oil 1 1/2 pounds skinless, boneless chicken thighs 1 small onion, chopped 4 cloves garlic, chopped 3 tablespoons tomato paste 1/2 cup dry white wine 1 28 -ounce can whole San Marzano tomatoes, crushed by hand 3 bay leaves 1/4 cup roughly chopped fresh parsley Kosher salt and freshly ground pepper Kosher salt 1 pound lasagna noodles (not no-boil) Extra-virgin olive oil, for drizzling 2 bunches kale (preferably Tuscan kale), stems removed, leaves finely chopped 2 large eggs, lightly beaten 2 15 -ounce containers part-skim ricotta cheese 3/4 cup grated parmesan cheese (about 3 ounces) 1/4 cup roughly chopped fresh parsley Freshly ground pepper 4 cups grated fresh mozzarella cheese (about 1 pound) 2 cups grated asiago cheese (about 8 ounces) Instructions: Make the sauce: Heat the olive oil in a large skillet over medium heat; add the chicken and cook until browned, turning, 5 minutes. Add the onion, garlic and tomato paste and cook, stirring, until the onion softens, about 5 minutes. Add the wine and cook until mostly evaporated, about 5 minutes. Stir in 3 cups water, the tomatoes, bay leaves, parsley, 1 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Reduce the heat to medium low and simmer 50 minutes. Break up the chicken with a spoon. Cook until thickened, 20 more minutes. Remove the bay leaves. Prepare the lasagna: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain the noodles and drizzle with olive oil; set aside. Meanwhile, place the kale in a large microwave-safe bowl; add 1/2 cup water and a pinch of salt. Cover with plastic wrap and microwave until tender, 5 minutes. Drain and rinse under cold water; squeeze dry, then return to the bowl. Stir in the eggs, ricotta, half of the parmesan and the parsley. Add 1/2 teaspoon salt and a few grinds of pepper. Toss the mozzarella, asiago and the remaining parmesan in a separate bowl. Spread 3/4 cup of the sauce in a 9-by-13-inch baking dish. Top with one-third of the noodles, overlapping them slightly. Cover with half of the kale mixture, then 2 more cups sauce. Sprinkle with one-third of the mozzarella mixture. Repeat the layers (noodles, kale mixture, sauce, mozzarella mixture). Top with a final layer of noodles, the remaining sauce and the remaining mozzarella mixture. Set on a baking sheet. Loosely cover with foil and bake 40 minutes, then uncover and bake until golden and bubbly, about 25 more minutes. Let stand 30 minutes before serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 27720,"Pull-Apart Cupcake Christmas Tree 23 chocolate cupcakes 1 graham cracker square 1 cup chocolate frosting 4 cups vanilla frosting Green gel food coloring Small colored candies (such as Sixlets) 1 large yellow gumdrop Instructions: Arrange 21 cupcakes in a tight triangle on a platter or cake board, using 6 cupcakes at the bottom. Add 2 cupcakes for the trunk. Break the graham cracker in half, spread chocolate frosting on the back and use to fill in the gaps in the trunk as shown. Spread the remaining chocolate frosting on the bottom 2 cupcakes, using an offset spatula to add texture. Tint the vanilla frosting green; transfer to a piping bag with an open-star tip. Starting from the bottom of the triangle and working your way up, pipe the green frosting all over the cupcakes in small downward strokes to cover completely.
Add candies for ornaments. Flatten the gumdrop and trim into a star shape with a small cookie cutter. Place on top of the tree.
","[Chardonnay, Riesling, Moscato, Sparkling wine]" 27721,"Thai-style Chicken Skewers 4 boneless, skinless chicken breast halves (about 4 ounces each) 2 teaspoons Asian cl paste, such as sambal oelek Kosher salt and freshly ground black pepper 4 scallions
1/4 red bell pepper, cut into long thin strips 1/4 yellow bell pepper, cut into long thin strips 1 tablespoon vegetable oil, like soy or peanut 2 tablespoons chopped toasted peanuts 2 tablespoons freshly squeezed lime juice 2 tablespoons Southeast Asian fish sauce 2 tablespoons water 1/2 teaspoon Asian cl paste, such as sambal oelek 1 teaspoon honey 1 tablespoon chopped fresh mint or coriander (cilantro) Instructions: Pound each chicken breast between 2 lightly oiled sheets of parchment or waxed paper into a 4 by 4 inch piece about 1/8-inch thick.
Lay a piece of chicken smooth-side down on the work surface. Spread 1/2 teaspoon of the cl paste over the surface and season with salt and pepper, to taste. Trim and halve the scallions lengthwise. Lay them side-by-side across the lower third of the chicken, so there is white and greens at both ends. Top with 2 or 3 pieces of the red and yellow peppers. Roll the chicken around the vegetables into a tight cylinder. Thread a wooden skewer through the seam of the roll to seal. Repeat with the remaining chicken and vegetables to make 4 rolls. These can be made up to 24 hours ahead and refrigerated.
Preheat the oven to 425 degrees F.
Heat the oil in an oven-proof nonstick skillet over high heat. Season the rolls with salt and pepper, to taste. Lay the rolls, seam side down, in the pan, and cook, turning occasionally, until browned, about 2 minutes. Transfer the pan to the oven, and cook until the chicken is cooked through, about 5 minutes more. Meanwhile, make the sauce. Combine the lime juice, fish sauce, water, cl paste, honey, mint and coriander in a small bowl and set aside.
To serve: Carefully remove the skewers, taking care to keep the rolls intact. Cut across the rolls to make round pieces about 3/4-inch thick, and thread onto skewers. Transfer to a platter, sprinkle with peanuts and serve with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 27722,"Doughnut Grills 1 cup semisweet chocolate chips 2 orange hard candies, such as Jolly Ranchers 2 red hard candies, such as Jolly Ranchers 2 yellow hard candies, such as Jolly Ranchers 1 cup mini marshmallows Twelve 3-inch round chocolate-glazed chocolate cake doughnuts
4 chocolate chew candies, such as Tootsie Rolls (not mini size) 12 square yellow candies, such as Mini Starburst or Chiclets 12 cylindrical red fruit chew candies, such as Mike and Ike Red Rageous or Hot Tamales Black edible marker, optional 3 red gummy or sour gummy candies, such as Gummy Bears or Sour Patch Kids, cut into pieces 3 green gummy or sour gummy candies, such as Gummy Bears or Sour Patch Kids, cut into pieces 3 yellow gummy or sour gummy candies, such as Gummy Bears or Sour Patch Kids, cut into pieces 3 orange gummy or sour gummy candies, such as Gummy Bears or Sour Patch Kids, cut into pieces 6 gummy fish, such as Swedish Fish Instructions: Draw twelve 2 1/2-inch circles on a piece of parchment with a black permanent marker on a baking sheet. Put a silicone baking mat over the top so you can still see the circles (alternatively, use a second piece of parchment). To make the grill tops: Put the chocolate chips in a small microwave-safe bowl. Microwave on 50 percent power in 30-second intervals, stirring in between each, until just melted. Let cool a few minutes then transfer to a pastry bag fitted with a small round tip. Pipe outlines of the circles, then pipe 5 parallel lines through each so they look like the grates of a grill. Chill in the refrigerator until hardened, about 15 minutes.
To make the fire: Meanwhile, combine the orange, red and yellow hard candies in a small resealable plastic bag and coarsely crush with a mallet. Stuff the marshmallows into the cavities of each donut. One at a time, toast the marshmallows with a stick lighter until the marshmallows catch on fire and are nicely burnt. Sprinkle each with the crushed candies to resemble coals/embers.
To make the burgers: Cut the chocolate chews into thirds crosswise (12 pieces total). Place cut-side up on a microwave-safe plate and microwave until just pliable, about 15 seconds. Stick a square yellow candy on top of each for cheese and press down and mold into place. Set aside.
To make the hot dogs: Draw crosswise lines on the cylindrical red fruit candies with the edible marker to make grill marks, if desired.
To make the veggie kebobs: Thread the cut pieces of gummy candy onto toothpicks. When ready to serve, removed the grill grates from the refrigerator and carefully peel from the baking mat. Place the grills on top of the coals and top half of the grills with burgers and hot dogs and the other half with veggie kebobs and a gummy fish.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 27723,"Pisco Sour 2 jiggers pisco* 1 teaspoon superfine sugar 1 teaspoon powdered egg whites 1 tablespoon freshly squeezed lemon juice Crushed ice Instructions: Shake all ingredients in a cocktail shaker to thoroughly incorporate the egg whites. Strain the mixture into 2 cocktail glasses. When you pour the drink into glasses, a white foam should form on the top. ","[Pisco, Sauvignon Blanc, Riesling, Gewrztraminer]" 27724,"Chunky Tomato Sauce 2 tablespoons olive oil 1/2 medium onion, diced 1 tablespoon chopped garlic 1 (28-ounce) can diced tomatoes 2 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh parsley leaves Salt and freshly ground black pepper Instructions: In a medium pot heat olive oil over medium heat. Add onion and garlic and saute for 3 minutes. Add remaining ingredients and simmer for another 15 minutes. ","[Ros, Chianti, Montepulciano, Barbera]" 27725,"Argentinean Skewers with Sherry Vinegar Steak Sauce and Grilled Scallions 1 cup packed fresh flat-leaf parsley 1 cup packed fresh cilantro leaves 2 heads garlic, unpeeled, halved horizontally 2 jalapeno peppers, tops trimmed 1/2 cup canola oil 18 ounces sirloin, cut into 1-inch dice 6-inch wooden skewers, soaked in cold water for at least 30 minutes Salt and freshly ground black pepper 12 green onions, trimmed Canola oil Sherry Vinegar Steak Sauce, recipe follows 1 cup packed fresh flat-leaf parsley 1 cup packed fresh cilantro leaves 2 heads garlic, unpeeled, halved horizontally 2 jalapeno peppers, tops trimmed 1/2 cup canola oil 18 ounces sirloin, cut into 1-inch dice 6-inch wooden skewers, soaked in cold water for at least 30 minutes Salt and freshly ground black pepper 12 green onions, trimmed Canola oil Sherry Vinegar Steak Sauce, recipe follows 4 piquillo peppers, drained and chopped or 2 roasted red peppers, drained and chopped 1/2 cup aged sherry vinegar 3 tablespoons Dijon mustard 1 tablespoon prepared horseradish, drained 2 tablespoons honey 1 tablespoon molasses 2 teaspoons Worcestershire sauce 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 piquillo peppers, drained and chopped or 2 roasted red peppers, drained and chopped 1/2 cup aged sherry vinegar 3 tablespoons Dijon mustard 1 tablespoon prepared horseradish, drained 2 tablespoons honey 1 tablespoon molasses 2 teaspoons Worcestershire sauce 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Combine the parsley, cilantro, garlic, peppers and oil in a food processor and process until smooth. Transfer the mixture to a large baking dish, add the beef and toss to coat in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours. Heat the grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill. Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side. Brush the green onions with canola oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until slightly charred and just cooked through. Serve skewers with grilled scallions and Sherry Vinegar Steak Sauce. Combine the parsley, cilantro, garlic, peppers and oil in a food processor and process until smooth. Transfer the mixture to a large baking dish, add the beef and toss to coat in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours. Heat the grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill. Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side. Brush the green onions with canola oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until slightly charred and just cooked through. Serve skewers with grilled scallions and Sherry Vinegar Steak Sauce. Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth. Can be made 1 day in advance and refrigerated. Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth. Can be made 1 day in advance and refrigerated. ","[Chardonnay, Pinot Noir, Garnacha, Tempranillo]" 27726,"Spicy Paneer Fingers with Dates and Almonds 2 tablespoons extra-virgin olive oil 12 ounces paneer, (Indian cheese, either store-bought or made from my recipe, recipe follows) 1 shallot, minced 2 cloves garlic, minced 4 dates, pitted and chopped 2 cups chicken stock 1 cinnamon stick Hefty pinch of red pepper flakes Kosher salt and freshly ground pepper Zest of a lemon Juice of half a lemon 1 tablespoon minced fresh flat-leaf parsley 2 tablespoons slivered almonds, toasted Naan, for serving Cheesecloth 8 cups whole milk 1/4 cup freshly squeezed lemon juice, plus more as needed, see Cook's Note* Instructions: Grab a large nonstick skillet, pour the olive oil into it and pop it over medium-high heat until the oil is shimmering. Carefully lay the paneer into the pan and cook until golden brown on one side, 1 or 2 minutes (don't be too hasty to flip it though). If it doesn't release from the pan easily, then wait another 30 seconds because it hasn't browned enough. When the paneer is browned on both sides, remove it to a plate. Add the shallot and garlic; saute until the shallots are soft. Add the dates, chicken stock, cinnamon stick and red pepper flakes. Stir together, and then return the paneer to the pan. Make sure the liquid is at a gentle simmer. Cover and cook about 5 minutes. Check for seasoning. Depending on the chicken stock you used, you may or may not need to add salt and pepper. Remove the paneer to a plate and pour the sauce over top. Sprinkle with lemon zest, lemon juice, parsley and almonds. Serve immediately with a big chunk of naan or bread! Line a large colander with a large double layer of cheesecloth, and set it in your sink. In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient! Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect! Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta! Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes. Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes. Yield: Makes 12 ounces of cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 27727,"Mushroom Bisque 1 quart chicken broth 1 pound assorted fresh mushrooms, chopped 1 small onion, finely chopped 6 tablespoons butter 6 tablespoons all-purpose flour 8 tablespoons half-and-half 1 bay leaf 1 teaspoon salt White pepper Hot sauce Instructions: In a 2-quart pot, bring chicken broth to a boil. Add mushrooms and onions and bring back to a simmer. Reduce heat to a slow simmer and cover for at least 1 hour. Roux: In a separate large pot, melt the butter, then add the flour. Whisk until evenly incorporated. Continue to whisk while slowly adding half-and-half to the roux. Add bay leaf and stir constantly until the sauce is thickened and smooth. Remove the bay leaf and discard. Add the mushroom broth to the roux and stir until evenly incorporated. Season with salt, pepper and hot sauce, to taste. Serve immediately. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]" 27728,"Pistachio-Crusted Halibut with Roasted Broccolini 1 lemon 3 bunches broccolini (about 1 1/2 pounds), trimmed 5 tablespoons extra-virgin olive oil Kosher salt 1/4 teaspoon red pepper flakes 1/2 cup unsalted roasted pistachios 1/4 cup panko 2 tablespoons za\u2019atar 4 6- to 7-ounce skinless halibut fillets Instructions: Place a rimmed baking sheet in the center of the oven and preheat to 450? F. Grate the lemon zest and set aside. Cut the lemon into 4 wedges and add to a large bowl along with the broccolini, 2 tablespoons olive oil, 1/2 teaspoon salt and the red pepper flakes. Toss to coat. Spread on the hot baking sheet and roast until crisp-tender and charred, flipping halfway through, 15 to 20 minutes. Meanwhile, pulse the pistachios in a food processor until finely chopped. Add the reserved lemon zest, panko, za\u2019atar and 1/2 teaspoon salt; pulse to combine. Transfer to a shallow bowl. Press the halibut fillets in the pistachio mixture, turning to fully coat all sides. Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium heat until hot. Add the halibut and cook, turning once, until golden brown, about 4 minutes per side. Season the halibut with salt and divide among plates. Serve with the roasted broccolini and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 27729,"Spiced Hot Chocolate 1 cup unsweetened cocoa powder 1 cup granulated sugar 2 tablespoons vanilla sugar (use store-bought or see recipe below) 1 tablespoon ground cinnamon ? teaspoon freshly grated nutmeg ? teaspoon ancho cl powder ? teaspoon ground ginger ? teaspoon ground cardamom 1/2 fresh vanilla bean 2 cups granulated sugar Instructions: Sift all ingredients together into a large bowl. Whisk the mixture together to be sure the spices are evenly distributed. To serve, stir 3 tablespoons of the mix into 1? cups (12 ounces) of hot milk. Serve in large mugs. Store the remaining mix in a tightly-sealed jar. Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Combine the sugar, vanilla pod and seeds together and store in an airtight container for at least 1 week before using.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27730,"Garlic and Oil Sauteed Escarole 1/2 cup flavored olive oil, recipe follows 4 garlic cloves, peeled and minced 1 recipe escarole, recipe follows Salt and pepper, to taste 1 cup extra virgin olive oil 4 garlic cloves, peeled and crushed 2 large bunches escarole Instructions: Heat oil in a small, heavy saucepan over medium-low heat. Add garlic and barely simmer until garlic is just beginning to brown. Remove and discard garlic. Pour oil into a clean container and reserve. Remove any tough outer or damaged leaves from the escarole. Cut off the tough root end and tear leaves into large pieces. Wash well in a sink filled with cold water. Shake off excess water. In a deep saucepan with cold water to cover by about 2 inches, boil escarole for about 5 minutes over high heat. Remove from heat and drain in a colander. Immediately place escarole in cold water to cover, stopping the cooking process. When escarole is cool, drain well in a colander and pat dry. TO MAKE GARLIC AND OIL SAUTE()EED ESCAROLE: Heat oil in a large, heavy sauteG pan over medium heat. Add garlic. Stir in the escarole and sauteG for 3 minutes or until hot. Season with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 27731,"Chocolate \Triumph of Gluttony\ Cake 4 large eggs, separated 1 teaspoon vanilla extract 3/4 cup sugar, divided 1/2 cup unbleached, all-purpose flour 1/2 cup cornstarch Pinch salt 1 1/4 ups cream 1 pound semisweet chocolate 1 stick unsalted butter 2 tablespoons maraschino cherry liquid 2 cups unsalted, shelled pistachios Confectioners' sugar for finishing 1/3 cup sugar 1/3 cup water 3 tablespoons maraschino cherry liquid Instructions: In a medium mixing bowl, whisk the yolks with the vanilla extract. Whisk in half the sugar and continue to beat until very light and frothy, about 5 minutes. Combine the flour and cornstarch and sift once to aerate. In a clean, dry bowl, beat the egg whites with the salt until they hold a very soft peak. Beating faster, add the remaining sugar in a very slow stream, beating until the egg whites hold a firm peak. Fold the yolks into the whites. Sift the flour and cornstarch over the eggs in 3 additions, folding them in gradually. Do not over-mix the batter. Pour the batter into a buttered and paper-lined 9- or 10-inch round pan, 2-inches deep and smooth the top. Bake the Pan di Spagna at 350 degrees, 30 to 40 minutes, until it is well risen and feels firm when pressed gently with the palm of the hand. Immediately loosen the layer from the side of the pan with a small knife or spatula. Invert the layer and leave the paper stuck to it. Turn the layer right side up and cool it on a rack. Double-wrap the layer in plastic and keep it in the refrigerator up to 5 days or freeze it. Variations: Flavor the batter with a grated orange or lemon zest or a tablespoon of Anisette. For the chocolate filling, bring the cream to a boil and remove the heat. Add finely cut chocolate, stir once and let stand for 3 minutes. Whisk smooth, pour into a bowl and cool until set, several hours at a cool room temperature. Set aside. For the syrup, bring sugar and water to a boil in a small pan. Cool and stir in Maraschino. For the pistachios, place in a pan and cover with water. Bring to a boil, drain and rub in a towel to loosen skins. Go over pistachios to separate from skins. Place pistachios on a jelly roll pan and dry out at 325 degrees about 5 minutes. Cool and chop coarsely. To prepare the layers, cut the Pan di Spagna into 5 thin horizontal slices. Reserve 2 of the slices, then cut the other slices into smaller disks, each 1-inch smaller in diameter then the reserved 2, to make a 9, 8-, and 7-inch disk. Reserve scraps. To finish the filling, beat the butter by machine until soft and light, then beat in the cooled chocolate mixture all at once. Beat again until light, then beat in the Maraschino. Stir in half of the chopped pistachios. To assemble, place one of the 10-inch layers on a platter or cardboard and moisten with the syrup. Spread the filling. Continue with the remaining layers. After spreading the 7-inch layer with the filling, form a 6-inch layer with the scraps on top of it. Moisten the 6-inch layer and spread the entire outside of the cake with the filling. Cut a slash from the center to the edge of the reserved 10-inch layer and cover the entire outside of the cake with it. Moisten with the remaining syrup and spread with the remaining filling. Press the reserved pistachios all over the outside of the cake. Dust lightly with the confectioners' sugar. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 27732,"Tiramisu Cupcakes Crushed chocolate covered coffee beans 2 1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 2 sticks (8 ounces) unsalted butter 2 cups sugar 4 eggs 1 teaspoon vanilla extract 1 cup milk 1/3 cup sugar 2 tablespoons espresso powder 2 tablespoons coffee liqueur One 8-ounce container mascarpone 1/2 cup confectioners' sugar 2 tablespoons coffee liqueur 1 1/2 teaspoons vanilla extract 1 cup heavy cream Cocoa powder, for garnish Chocolate shavings, for garnish Instructions: For the cupcakes: Preheat the convection oven to 325 degrees F. Line 24 regular cupcake pans with liners. Rough chop the chocolate covered coffee beans and set aside. Combine the flour, baking powder and salt in a bowl. In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 8 minutes. Slowly add the eggs, one at a time, scraping the bowl as needed. Add the vanilla extract. On low speed, gradually alternate adding the flour mixture and the milk, beginning and ending with the dry ingredients. When the batter is smooth, divide evenly into the cupcake liners. Sprinkle 1 teaspoon crushed coffee beans on each cupcake. Bake until lightly browned and fully cooked through, about 15 minutes. Cool completely. For the espresso syrup: In a small saucepan, combine 1/3 cup water, sugar and espresso powder. Heat over medium-high heat until the sugar is completely melted, stirring occasionally. Remove from the heat and stir in the coffee liqueur. For the mascarpone cream: In a medium bowl, combine the mascarpone, confectioners' sugar, coffee liqueur and vanilla extract. Place the heavy cream in the bowl of a stand mixer. Using the whisk attachment, whip the cream until soft peaks form. Gradually fold one-third of the whipped cream into the mascarpone mixture. Continue folding in the cream in two more additions. To assemble: Using a fork, poke holes in the tops of the baked cupcakes. Gradually spoon 2 tablespoons of espresso syrup over each cupcake. Place the mascarpone cream in a piping bag fitted with a metal tube and pipe desired amount of cream onto each cupcake. Dust with cocoa powder and sprinkle with chocolate shavings. ","[Barolo, Barbaresco, Chianti, Rioja]" 27733,"Chorizo and Chickpea Sauce with Rice Pasta 2 tablespoons EVOO 8 ounces Spanish chorizo, casing removed and finely chopped
4 cloves garlic, finely chopped
1 onion, finely chopped
One 18-ounce can chickpeas, drained
1 1/2 cups chicken stock
2 tablespoons fresh rosemary needles, chopped
2 tablespoons tomato paste
1/2 cup dry red wine, such as Rioja
One 28- to 32-ounce can San Marzano plum tomatoes
Salt 1 pound rice pasta, such as rigatoni or penne
Handful fresh flat-leaf parsley leaves, chopped
Instructions: Heat the EVOO in Dutch oven or saucepot over medium-high heat. Add the chorizo, brown and render and then remove with a slotted spoon. Add the garlic and onions, then reduce the heat a bit. Place half of the chickpeas in a food processor and pulse to process. Add chicken stock and rosemary and process to make a finely chopped saucy mixture. Add the tomato paste to the onions and stir, 1 minute. Add the wine and deglaze the pan. Then add the chicken stock and chickpea mixture to the onions, and stir to combine. Add the tomatoes and break them up a bit. Add the remaining whole chickpeas and simmer the sauce over low heat, 25 to 30 minutes. Cool and store for a make-ahead meal. Reheat the sauce over medium heat while cooking the pasta. Heat a large pot of water to cook the pasta and season with salt. Cook the pasta to al dente, 5 to 6 minutes, and reserve 1/2 cup of starchy pasta water. Toss the pasta with the parsley and the sauce, and use a little starchy water if necessary to combine. ","[Rioja, Chianti, Barbera, Garnacha]" 27734,"Gluten-Free Irish Soda Bread Butter, for greasing the baking sheet 1/2 cup (100 grams) sweet rice flour, plus more for dusting 3/4 cup (150 grams) sorghum flour 2/3 cup (150 grams) almond flour 1/3 cup (50 grams) teff flour 1/4 cup (50 grams) potato flour 1 cup (80 grams) rolled oats 2 tablespoons (10 grams) flaxseed meal 2 teaspoons baking soda 1 teaspoon kosher salt 1/2 cup currants 2 to 4 cups buttermilk 1 large egg 1 tablespoon water Instructions: Preheat the oven to 375 degrees F. Butter a baking sheet and dust it with sweet rice flour.
Whisk the sweet rice flour, sorghum flour, almond flour, teff flour and potato flour together to aerate and incorporate them. Mix in the oats, flaxseed, baking soda and salt. Toss in the currants.
Make a well in the center of the dry ingredients and pour in 2 cups of the buttermilk. Mix the buttermilk into the flour mixture, gradually adding more buttermilk as necessary, until the dough is moist and soft but not wet, with no visible flour left. You will probably use about 3 cups, but feel free to use less or more, depending on your kitchen.
Turn the dough out onto the prepared baking sheet. With lightly floured hands, shape the dough into a round about 3 inches thick. Cut a deep cross into the top of the loaf with a wet, serrated knife. Beat the egg with the water in a cup. Brush the egg wash evenly onto the loaf.
Bake until the crust is dark brown and you hear a hollow thump on the bottom when you tap it, 45 to 60 minutes. Transfer the bread to a rack. Serve warm or cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 27735,"Strawberry Strata 4 ounces cream cheese, room temperature (about 1/2 cup) 4 ounces ricotta cheese, room temperature (about 1/2 cup) 8 eggs 2 cups milk 1 cup frozen strawberries, thawed and drained (about 10 ounces) 1/2 cup honey, warmed 1 teaspoon ground cinnamon 1 (12 to 16-inch) ciabatta loaf, crust removed and cut into 1-inch cubes Instructions: Place the cheeses in a large bowl and stir together with a wooden spoon. Add the eggs, 1 at a time, mixing until completely incorporated before adding the next. Stir in the milk, strawberries, honey, cinnamon, and bread. Pour into an 8 by 10 by 2-inch casserole dish. If freezing, cover with plastic wrap and place in the freezer for 1 day and up to 1 month. To bake, preheat the oven to 350 degrees F. Bake covered with foil for 45 minutes. Increase the oven temperature to 400 degrees F. Remove the foil and continue baking for 30 to 35 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 27736,"Prawns Sambuca 4 ounces olive oil 1 tablespoon finely chopped garlic 1 tablespoon finely chopped shallots 16 Monterey Bay prawns 3 ounces Chardonnay or dry white wine 2 ounces liquorice liqueur 1/4 cup diced tomatoes 1 tablespoon finely chopped tarragon Salt and pepper 4 ounces sweet butter 12 ounces linguini, cooked 4 sprigs tarragon 4 chives Instructions: In a large saute pan, heat the oil over medium-high heat. Add the garlic, shallots, and prawns, and cook for 2 minutes. Remove the pan from the heat and add the wine and liqueur. Return the pan to the heat and carefully flambee. Add the tomatoes and tarragon and season with salt and pepper. Cook for 2 more minutes. Add the butter and reduce slightly. Add the cooked pasta and toss well. Garnish each serving with a tarragon leaf and chives.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 27737,"Swiss Chard Saute 3 tablespoons unsalted butter 1 onion, finely chopped 1 carrot, finely chopped 1 potato, cut into 1/2 inch chunks 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds Swiss chard, washed, white and green parts cut into strips 3 tablespoons red wine vinegar Instructions: Heat the butter in a large saucepan over moderate heat. Add the onion, carrot, potato, salt and pepper and saute until the vegetables are tender, 7 to 10 minutes. Add the Swiss chard, stirring to mix well, cover the pan and simmer over low heat until chard is tender, 7 to 10 minutes. Add the vinegar and simmer, uncovered for a few minutes longer. Serve warm. ","[Burgundy, Barolo, Tempranillo, Garnacha]" 27738,"San Antonio Style Goat Cheese Enchiladas Red cl-Tomato Sauce, recipe follows 12 blue corn tortillas Goat Cheese Filling, recipe follows 8 ounces Monterey Jack, grated 3 tablespoons chopped cilantro, for garnish Sour cream, garnish Chopped green onions, garnish 2 ancho chilies 3 tablespoons vegetable oil 1 large red onion, finely chopped 3 cloves garlic, finely chopped 1 tablespoon ground cumin 1 tablespoon dried Mexican oregano 1 cup dry white wine 1 (16 ounce) can plum tomatoes, pureed 2 cups homemade chicken or vegetable stock Salt and freshly ground pepper 1 1/4 pound goat cheese 3 cloves garlic, coarsely chopped 1/4 cup freshly grated pecorino Romano 2 tablespoons fresh lime juice 1/4 cup finely chopped cilantro Salt and freshly ground pepper Instructions: Preheat oven to 375 degrees F. Spread 1/2 cup of the Red cl-Tomato Sauce into a medium, deep casserole. Dip tortillas in remaining tomato-cl sauce, to lightly coat both sides. Spoon about 2 tablespoons of the Goat Cheese Filling on each tortilla, roll up. Repeat with remaining tortillas. Arrange rolled tortillas in casserole so they fit snugly. Pour 1 1/2 cups of the remaining tomato-cl sauce over the enchiladas, and top with the grated cheese. Bake for 20 to 30 minutes or the enchiladas are heated through. Remove and sprinkle with chopped cilantro, dollop with sour cream, and garnish with chopped green onions. Bring 2 cups of water to a boil in a small saucepan. Add chilies, remove from heat and let sit for 30 minutes. Remove stems and seeds, place in food processor with 1/4 cup of the soaking liquid and puree until smooth. Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft. Add garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and cook for 2 to 3 minutes. Add wine, tomatoes and stock and cook for 25 to 20 minutes or until slightly thickened. Season with salt and pepper, to taste. Place goat cheese, garlic, pecorino Romano, and lime juice in a food processor and process until smooth. Season with salt and pepper, and fold in the cilantro. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 27739,"Interstate Chili 2 tablespoons olive oil 1 green bell pepper, diced 1 red bell pepper, diced 1 medium Vidalia onion, diced 3 garlic cloves, minced 3 jalapeno peppers, minced 3 tablespoons ground cumin 2 tablespoons dried oregano 1 tablespoons chili powder 1 tablespoon ground cinnamon 2 teaspoons cayenne 1 pound ground beef chuck 6 links Mexican chorizo, removed from casings 3 tablespoons Worcestershire sauce 2 tablespoons Gravy Master 2 tablespoons hot sauce 1 (6-ounce) can tomato paste 2 cups beef broth 2 to 3 bay leaves Salt and freshly ground black pepper 1 (8-ounce) container sour cream, for garnish 3 cups grated Cheddar, for garnish 1 small onion, diced, for garnish 1 (10-ounce) bags corn tortillas, cut into 1-inch strips Vegetable oil, for frying Salt Instructions: To prepare the chili: Heat oil in a large heavy pot over medium-high heat. Add bell peppers, onion, garlic, and jalapenos and saute until tender, about 6 minutes. Add cumin, oregano, chili powder, cinnamon and cayenne and continue to cook, another 5 minutes. Add beef and chorizo and saute until browned, about 10 minutes, breaking meat apart as it cooks. Add Worcestershire, Gravy Master, hot sauce and tomato paste. Continue cooking until tomato paste turns nicely brown and caramelized, another 3 to 4 minutes. Add beef broth and bay leaves. Bring to a boil, then reduce heat to a simmer and cook, 1 hour. Season with salt and pepper, to taste. Serve with sour cream, grated cheese, onion and Homemade Tortilla Chips. Chili can be made 2 days in advance and chilled, covered. Reheat before serving. To prepare the chips: Place oil in a deep pot until it comes almost halfway up the side of the pan. Heat oil to 360 degrees F. Deep-fry strips, 30 to 45 seconds each side, until crisp and just turning golden. Transfer to paper towel to drain. Sprinkle with salt immediately. Serve with chili. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 27740,"Sunny's Sweet and Sour Soy Syrup 1 cup firmly packed light brown sugar 1/4 cup soy sauce
1 tablespoon fresh lime juice
Fresh fruit, for serving
Instructions: In a small pot on medium-high heat, add the brown sugar and soy sauce. Stir to dissolve as much sugar as possible, then cook until the liquid level reduces and the sugar thickens the soy to a syrup. Let cool to room temperature, then stir in the lime juice. Drizzle over fresh fruit. ","[Riesling, Moscato, Gewrztraminer]" 27741,"Steak Salad with Zaatar Chimichurri 1/2 cup fresh cilantro leaves 1/2 cup fresh mint leaves
1/2 cup fresh parsley leaves
3 tablespoons olive oil
2 tablespoons sherry vinegar
1 tablespoon zaatar
1 jalapeno, seeds and ribs removed, roughly chopped (.9 ounce or 25 grams)
Juice of 1 lime (1 ounce or 2 tablespoons)
1 small shallot, peeled and roughly chopped (1.5 ounces or 43 grams)
Two 8- to 10-ounce New York strip steaks Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, or more as needed
1 teaspoon zaatar
1 small shallot, sliced
1/2 cup English peas
2 cups baby arugula
2 cups baby spinach
1 avocado, sliced
4 radishes, chopped into small wedges
Instructions: For the dressing: Add the cilantro, mint, parsley, olive oil, sherry vinegar, zaatar, jalapeno, lime juice and shallot to the the jar of a blender. Puree, scraping the sides as needed, until smooth with just a few small chunks remaining. Set aside or refrigerate for up to 3 days in advance. For the steaks: Sprinkle the steaks all over with 1 teaspoon salt and a generous amount of pepper. Set aside.
Melt the butter in a large skillet over medium-high heat. Add the steaks and cook, flipping halfway through, until a nice golden crust has formed on both sides and the temperature register 125 degrees F (for medium-rare) on an instant-read thermometer, 7 to 8 minutes total. Transfer to a cutting board and let rest for 3 to 4 minutes.
Return the skillet to the heat and turn to medium. Add more butter to the skillet if it is dry and add the zaatar. Toast until fragrant, about 1 minute. Stir in the shallot and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the peas and saute until tender but still crisp, 1 to 2 minutes. Transfer to a plate, leaving any remaining butter in the skillet. Meanwhile, mix the arugula and spinach together and place on a platter. Sprinkle with the avocado, radishes, peas and shallots. Slice each steak into thick slices and place atop the salad. Drizzle with the chimichurri dressing and serve immediately with the remaining chimichurri on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 27742,"Kung Pao Eggplant 1 large eggplant, cut into 1-inch cubes 1 tablespoon cornstarch 1 tablespoon mirin (rice wine) 1 tablespoon soy sauce 2 tablespoons soy sauce 2 tablespoons black Chinese vinegar, or 1 tablespoon balsamic vinegar plus 1 tablespoon rice vinegar 1 1/2 tablespoons coconut sugar 1 teaspoon cornstarch 1 teaspoon grated fresh ginger 1 clove garlic, minced 2 tablespoons coconut oil 6 dried red chiles, cut in half 1 large red bell pepper, chopped 1/3 cup dry-roasted peanuts 2 scallions, thinly sliced, plus more for garnish 4 cups cooked brown rice Chopped scallions, for garnish Instructions: For the marinade: Put the eggplant in a large mixing bowl, then add the cornstarch, mirin and soy sauce and toss together until fully coated. Set aside. For the sauce: Add the soy sauce, vinegar, sugar, cornstarch, ginger and garlic to a small mixing bowl, then whisk to combine. For the stir-fry: In a wok or large skillet, melt 1 tablespoon coconut oil over high heat. Add the eggplant with its marinade and cook until lightly golden brown and tender, about 8 minutes, deglazing the pan if bits of food get stuck on by adding 1/4 cup water, wine or broth and stirring the bits up with a wooden spoon. Transfer the cooked eggplant back to the large mixing bowl and set aside. Turn heat down to medium-high. Add the remaining tablespoon coconut oil to the pan; add the dried chiles and cook, stirring, until fragrant, 1 to 2 minutes. Add the bell pepper and cook until just tender, 5 to 7 minutes. Add the cooked eggplant, peanuts, scallions and sauce and toss to coat. Cook until the sauce is thickened, 1 minute. Serve immediately with brown rice and scallions, for garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27743,"Green cl Cheeseburgers 2 pounds ground chuck, 80 percent to 85 percent lean 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8 thin slices Chihuahua or provolone 4 good-quality hamburger buns, toasted Green cl Sauce, recipe follows Romaine lettuce leaves, optional 4 thick slices beefsteak tomatoes, optional Pickled jalapenos, optional 2 poblano chiles, grilled, peeled, seeded, and chopped 1 medium white onion, grilled and chopped 1 to 2 cloves garlic, chopped 2 tablespoons chopped fresh epazote, or fresh oregano leaves 1/4 cup cold water 1 tablespoon honey 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Heat grill to high. Form meat into 4 (8-ounce) burgers and season each burger on both sides with 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. Grill until charred on both sides and cooked to desired doneness. Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese has just melted, about 1 minute. Place burgers on buns and top with a few tablespoons of Green cl Sauce and lettuce, tomato, and pickled jalapeno, if desired. Place all ingredients in a blender; blend until smooth and serve with the cheeseburgers. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 27744,"Minty Chip Frappe 2 scoops mint chocolate chip ice cream 2 tablespoons chocolate syrup 1/2 cup evaporated milk 1/4 cup mini-chocolate chips 1 cup ice Instructions: Combine all ingredients in a blender. Blend on high speed until smooth and frothy. Serve in a tall glass. ","[Chardonnay, Moscato, Riesling]" 27745,"Mango and Coconut Daiquiri 1 cup mango, largely diced 1 cup ice 2 ounces white rum 2 tablespoons fresh lime juice 2 tablespoons coconut cream 1 teaspoon sugar Coconut shavings, for garnish Instructions: Blend the mango, ice, rum, lime juice, coconut cream and sugar in a blender, and process until smooth. Garnish with coconut shavings. ","[Maui Blanc, Kokomo, C?tes de Provence]" 27746,"Caramelized Onion Dip 1 tablespoon vegetable oil 2 cups thinly sliced onion 2 teaspoons chopped fresh sage leaves 3/4 cup mayonnaise 3/4 cup sour cream 1 teaspoon salt 1 teaspoon ground black pepper Potato chips, for serving Instructions: Heat oil in heavy medium saucepan over medium-low heat. Add onions and sage. Cover and cook until onions are deep golden brown, stirring occasionally, about 20 minutes. Remove from heat and let cool. Whisk together mayonnaise and sour cream in a medium bowl to blend. Stir in the cooled caramelized onions, salt, and pepper. Cover dip and refrigerate until flavors blend, about 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27747,"Knock-You-Naked Brownies 1 stick butter, melted, plus more for greasing All-purpose flour, for dusting 1/3 plus 1/2 cup evaporated milk One 18.5-ounce box German chocolate cake mix (I use Duncan Hines) 1 cup finely chopped pecans 60 caramels, unwrapped 1/3 cup semisweet chocolate chips 1/4 cup powdered sugar, sifted Instructions: Preheat the oven to 350 degrees F. Grease and flour a 9-by-9-inch baking pan. Begin by pouring 1/3 cup evaporated milk into a bowl with the cake mix. Add the melted butter and the chopped pecans. Mix the ingredients together; it'll be pretty thick! Divide the dough in half down the middle. Press half of it into the bottom of the prepared pan to make the first brownie layer. Bake until slightly set, 8 to 10 minutes. Then remove from the oven and set aside. While the brownie layer is baking, in a double boiler (or glass bowl set over a bowl of simmering water) combine the caramels and the remaining 1/2 cup evaporated milk. Stir occasionally until the caramels are totally melted and the mixture is smooth. Pour the caramel mixture over the first baked layer, spreading so it's evenly distributed. Sprinkle the chocolate chips all over the top. Next, on a clean surface or a sheet of waxed paper, press the remaining dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20 to 25 minutes. Remove the pan from the oven and let the brownies cool to room temperature. Cover the pan and refrigerate the brownies for several hours to allow them to set. When you're ready to serve them (or give them to someone you love!) sprinkle generously with the powdered sugar and cut them into large rectangles before removing from the pan. These are absolutely killer, my friends. Make them for someone you really, really love... or someone you want to love you back. It'll work. Guarantee it. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 27748,"Dark Chocolate Sauce with Fresh Berries 8 ounces semi-sweet chocolate, chopped 1/4 cup sugar 3/4 cup half-and-half
1 tablespoon butter
1/2 teaspoon pure vanilla extract
1/2 pint blackberries 1/2 pint blueberries
1/2 pint raspberries
Instructions: Melt the chocolate in a double boiler. Once melted, add the sugar and half-and-half, and stir until well blended. Stir in the butter and vanilla extract until the sauce is smooth and glossy. Line up four small bowls or glasses, and place a dollop of the chocolate sauce in each. Evenly divide the blackberries, blueberries and raspberries between the four bowls. Top each with 2 tablespoons of the chocolate sauce, and serve. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]" 27749,"Ros Wine Gummies 1/4 cup sugar 1/4 cup chopped strawberries 1/2 cup ros wine 1/4 cup unflavored gelatin powder Instructions: Combine sugar and 1/4 cup water in a small saucepan over medium heat. Stir constantly, without letting the mixture boil, until sugar has dissolved, about 1 minute. Transfer to a blender along with the strawberries and puree until smooth. Pour the strawberry puree, through a fine mesh strainer, back into the saucepan. Pour in the ros wine then stir in the gelatin. Bring to a low simmer (take care not to let it boil) and cook, stirring constantly, until all the gelatin dissolves, about 1 minute. If any foam forms while stirring, then skim it off and discard. Pour the mixture into a small liquid measuring cup.
Put your molds on a baking sheet, slowly fill each cup with the strawberry-ros mixture until just below the top edge. Give each mold a small shake to ensure the mixture settles to the bottom. Refrigerate until the mixture sets, about 10 minutes. Store at room temperature in an airtight container for up to 5 days. ","[Prosecco, Sauvignon Blanc, Riesling, Moscato]" 27750,"Agua Fresca de Pepino: Cold Cucumber Drink 3 quarts water 3 English cucumbers, peeled and coarsely sliced 7 limes, juiced to yeild 1/2 cup worth 1/4 cup sugar, or more Instructions: Put 1/2 cup of water in a blender container with 1 cup of sliced cucumber. Blend. Add more cucumber and blend. Continue until all the cucumbers are pureed. Strain the cucumber juice of its seeds into a very large pitcher. Add the remaining water, lime juice, and sugar, to taste. Chill before serving. ","[Viognier, Vermentino, Sauvignon Blanc, Albari?o]" 27751,"Fillet with Peppercorn Sauce 8 whole beef fillets or other good steaks Lemon pepper Seasoned salt Freshly ground black pepper Melted butter 4 to 6 tablespoons tri-color peppercorns, crushed 4 tablespoons butter 1 beef bouillon cube 4 to 6 tablespoons Dijon mustard 1 cup brandy 1 1/2 to 2 cups heavy cream (can substitute half-and-half for some of the cream) Instructions: For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.
Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.
Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks. ","[Chardonnay, Pinot Grigio, Riesling, Gavi]" 27752,"Vanilla-Caramel Ice Cream Cake with Espresso Whipped Cream Frosting Unsalted butter, for buttering the pan One 10.5-ounce pound cake, cut into 1/2-inch slices 1 quart vanilla ice cream, softened 1 quart dulce de leche ice cream, softened 2 cups heavy cream 2 tablespoons confectioners' sugar 2 tablespoons brewed espresso, chilled 1/2 teaspoon pure vanilla extract Caramel sauce, for drizzling Instructions: For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Scoop the vanilla and dulce de leche ice creams onto the pound cake layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours. Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more. For the espresso whipped cream frosting: Add the heavy cream, confectioners' sugar, espresso and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired. Frost the top and sides of the cake with the whipped cream frosting. Drizzle with caramel sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes. Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]

" 27753,"Steamed Mahi Mahi with Vegetables and Garlic Mustard Sauce 1 teaspoon canola oil 1/2 red onion, sliced 1 medium yellow squash, sliced 1 medium zucchini, sliced 1/2 (8-ounce) package sliced mushrooms 1 cup chicken broth Kosher salt and freshly ground black pepper 4 (4-ounce) pieces mahi mahi 4 sprigs fresh thyme 1 tablespoon chopped garlic 2 tablespoon spicy brown mustard Instructions: In a high-sided skillet over medium heat, add the canola oil. When it is hot toss in half the onion (reserve other half for the online Round 2 Recipe Grilled Chicken and Apple Wraps) and cook until softened, about 5 minutes. (Reserve 4 pieces each of squash, and zucchini for the online Round 2 Recipe Grilled Chicken and Apple Wraps.) Add the remaining squash and zucchini, mushrooms, and broth and season with salt and pepper. Place the fish on the vegetables and top each piece with a sprig of thyme. Season the fish with salt and pepper, cover, and steam until the fish is cooked through, about 10 minutes. Remove the fish to a plate and cover to keep warm. Remove the vegetables with a slotted spoon to a bowl and cover to keep warm. Turn the heat to high and let the broth bubble, add the garlic and mustard and let cook until the sauce reduces and thickens, 3 to 5 minutes. Taste and add more salt and pepper, if needed. Spoon the vegetables onto a plate and top with a piece of fish. Pour the sauce over the fish and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27754,"Nachos with Pico de Gallo 4 Roma tomatoes, small diced 1 medium red onion, thinly sliced 1 bunch freshly chopped cilantro leaves 4 cloves garlic, minced 1 jalapeno, minced 1 lime, juiced Salt and freshly ground black pepper 1 pound bag blue corn chips 1 pound bag white corn chips 2 cups shredded jalapeno Munster cheese 2 cup shredded smoked Cheddar 1 large Maui sweet onion Oil 1 large beefsteak tomato, diced 1 Anaheim pepper, diced Green onions, sliced, for garnish Freshly chopped cilantro leaves, for garnish Instructions: Pico de gallo: Place the tomatoes, red onions, cilantro, garlic and jalapeno in a serving bowl and combine well. Stir in the lime juice and season with salt and black pepper. Set aside. Heat grill to medium heat. Make a boat out of tin foil, add the corn chips sprinkle with cheese. Slice Maui onion thinly, brush with oil and place on the grill. Sprinkle chips with tomatoes and Anaheim pepper, cover with a foil tent and place on grill until cheese is melted. Remove chips from the grill. Transfer the grilled onions to a cutting board and dice. Sprinkle onions over chips and garnish with green onions and cilantro. Serve with pico de gallo. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 27755,"Blueberry Coffeecake French Toast with Fresh Blueberries 3 eggs 1 teaspoon vanilla Water Cinnamon, to taste 2 tablespoons butter 1 loaf bakery-bought white bread or challah, cut into 1-inch slices 2 cups fresh blueberries, rinsed and picked over Powdered sugar Maple syrup, warmed in microwave Instructions: In a shallow dish beat together the eggs, vanilla, splash of water, and cinnamon. In a non-stick skillet or griddle melt butter over moderate heat. Dip bread slices into egg mixture and transfer to hot skillet and cook for 2-3 minutes per side until golden brown. Transfer French toast to a plate, sprinkle with blueberries and powdered sugar. Serve with warm maple syrup. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 27756,"Everything Bagel \Creamed\ Spinach 1 large head cauliflower (about 1 pound 13 ounces), cut into 2-inch pieces including the stem 2 cups chicken stock, warmed 1/2 lemon, juiced Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 3 medium garlic cloves, sliced Two 10-ounce bags spinach 3 tablespoons everything bagel seasoning Instructions: Bring about 1 inch of water to a boil in a pot deep enough to fit a steamer basket with a lid. Place the cauliflower in the steamer basket and set it over the boiling water. Cover and steam over high heat until easily pierced with a knife, about 15 minutes. Transfer the cauliflower to a blender. Add the chicken stock, lemon juice and 2 teaspoons salt; blend until smooth. Set aside. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the garlic and cook, stirring, until the edges start to get toasty, about 1 minute. Load the skillet up with spinach (you can do this in two batches if your skillet is not big enough). Cook, tossing often, until the spinach wilts to half its size, about 2 minutes. Add the cauliflower puree, sprinkle in 2 tablespoons of the everything bagel seasoning and stir until combined. Plate in a large serving bowl and sprinkle the remaining 1 tablespoon everything bagel seasoning over the top.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27757,"Fettuccine con Carciofi: Fettuccine with Artichokes 4 artichokes 1 lemon, halved 1 pound/450 g fettuccine pasta 4 tablespoons/60 ml extra-virgin olive oil 2 cloves garlic, chopped 2 dried cl peppers, crushed, optional 20 cherry tomatoes, halved I cup/240 ml white wine 1 (25-ounce/750 ml) jar tomato puree 6 fresh mint leaves, chopped Salt 2 tablespoons/30 ml unsalted butter Generous sprinkle freshly grated Parmigiano cheese Instructions: Clean the artichokes by removing all the tough outer leaves until you get to a pale yellow center. Peel the outer tough skin of the artichoke stems with a paring knife. Trim 1/3 off the tops of each artichoke and rub with lemon. Squeeze the lemon juice into a bowl of cool water and place all the cleaned artichokes in to prevent them from browning. Place the fettuccine in salted boiling water. Stir to prevent the strands from sticking together. Add the olive oil, garlic and cl, if using, to a saucepan and saute until golden. Remove the artichokes from the water and roughly chop. Add the chopped artichokes, cherry tomatoes, and wine to the pan. Once the wine has reduced, add the tomato puree, mint, and salt, to taste. Allow to simmer for approximately 15 minutes. About 2 minutes before the fettuccine is at the 'al dente' stage, drain the pasta, reserving approximately 1 cup of pasta water. Add the fettuccine and pasta water to the pan. Then add the butter and Parmigiano cheese and cook all together for an additional 30 seconds. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 27758,"Chinatown Oysters 12 large Pacific Coast Oysters 3 cloves garlic, minced 1/4 cup soy sauce 1 tablespoon lemongrass Zest and juice of 1 lime 1 teaspoon honey 1 teaspoon Sriracha hot sauce 2 scallions, finely chopped Instructions: For the sauce: In a medium-size bowl, whisk together the soy sauce, lemongrass, lime zest, lime juice, honey, and hot sauce. Reserve.
For the oysters:
Shuck the oysters and place open-faced in a bamboo steamer over a wok, boiling with water. Garnish the oysters with garlic. Cook for 1 to 2 minutes.
Remove the oysters from the heat. Drizzle the reserved sauce on the open face of the oysters and garnish with chopped scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27759,"Green Apple Spring Rolls 6 large Granny Smith apples (about 3 pounds) 1/2 teaspoon finely grated fresh lime zest 2 1/2 tablespoons fresh lime juice 2 tablespoons raw sugar (available at specialty food shops) 12 (7 or 8-inch square) spring roll wrappers (available at Asian markets or by mail order from Uwajimaya) 1 stick (1/2 cup) unsalted butter 1 large egg Vanilla ice cream Caramel sauce Instructions: Using the 1/8-inch julienne blade of a mandoline or other manual slicer, cut unpeeled apples into julienne strips. In a bowl toss apples with zest, juice, and sugar and drain in a colander 20 minutes. Let spring roll wrappers stand in package at room temperature 5 minutes. Melt butter and in a small bowl with a fork lightly beat egg. Remove wrappers from package and carefully peel off 1 wrapper, covering remaining stack with a dampened kitchen towel to prevent drying. On a work surface arrange wrapper with a corner pointing toward you and lightly brush with some butter, leaving top corner dry. Arrange 1/4 cup shredded apple on wrapper in a 6-inch long loose pile from left to right corners. Turn bottom corner up to cover filling and gently tighten roll, pressing it toward you. Fold right and left corners toward center and roll away from you as tightly as possible without tearing wrapper. Seal dry corner to spring roll with some egg and cover loosely with plastic wrap. Make 11 more spring rolls in the same manner. Spring rolls may be prepared up to this point 4 hours ahead and chilled, covered. Preheat oven to 200 degrees. In a 2-quart saucepan heat oil over modertae heat to 360 degrees on a deep-fat thermometer and fry spring rolls, 2 or 3 at a time, turning occasionally, 5 minutes, or until golden brown. (Make sure oil returns to 360 degrees between batches.) With tongs transfer spring rolls as fried to brown paper or paper towels to drain and keep warm on a baking sheet in middle of oven. To serve, cut 2 spring rolls in half diagonally and arrange, pointed ends up, in a ramekin or small cup on a plate. Repeat with remaining spring rolls. Add a scoop of vanilla ice cream to the center of each ramekin or cup and drizzle with caramel sauce ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 27760,"Whole Thanksgiving Turkey with Miles Standish Stuffing and Gravy 1 (14 to 16-pound) turkey, innards removed and reserved and the neck reserved for gravy 1/2 stick unsalted butter, melted 1 large piece cheesecloth Kitchen twine 1 stick (8 tablespoons) to 1 1/4 sticks unsalted butter 3 medium yellow onions, peeled, halved and cut into thin slices 8 stalks celery, stalks trimmed of leaves and ends, washed, dried and cut into thin slices Kosher salt and freshly ground white pepper 8 slices white sandwich bread 2 tablespoons fresh thyme, stemmed and washed 10 fresh sage leaves, stemmed and cut into thin strips 1 teaspoon dry rosemary 1 turkey heart, cut into small pieces 1 turkey gizzard, cut into small pieces 10 ounces pepperoni, skin removed, cut into small cubes 1 pound loose pork breakfast sausage, broken into small pieces and cooked 1 pound mozzarella cheese, cut into 3/4-inch cubes 1 cup low-sodium chicken stock, boiled and cooled 1 tablespoon Dijon mustard 1/2 cup dry Marsala (or Sherry) 2 tablespoons all-purpose flour 7 cups low-sodium chicken stock Instructions: Preheat the oven to 400 degrees F. In a large skillet, melt 2 tablespoons (1/4 stick) of the butter. Add the onions and celery. Season with salt and pepper. Cook the vegetables, over medium heat, until translucent, 3 to 5 minutes. Remove the skillet from the heat and transfer the contents to a bowl. Set aside. Arrange the bread slices in a single layer on a baking sheet and toast until light brown. Alternatively, brown them in a toaster. While the bread is still hot, lightly butter both sides of each piece. Cut into 1-inch squares and transfer them to a large bowl. Toss with salt, pepper, the thyme, sage and rosemary. Mix to blend. Set aside. Heat a tablespoon of the butter and, in a small skillet, quickly saute the heart and gizzard pieces, 30 seconds. Season with salt and pepper. Remove from the heat and add it to the bowl of celery and onions. Stir to blend. Heat a large skillet, add another tablespoon of the butter and saute the pepperoni pieces over high heat for 2 to 3 minutes. Drain on a paper towel. Combine the celery and onion mixture, the cooked breakfast sausage, the mozzarella and the pepperoni in the bowl containing the toasted bread. Mix to blend and add the cup of chicken stock to moisten all of the ingredients. Place the turkey on a flat surface, season with salt and pepper on the inside and out, and stuff the cavity with the stuffing. Truss turkey or, alternatively, tie the legs closed with a strong piece of kitchen twine to assure the stuffing doesn't fall out as the turkey roasts. Wrap any remaining stuffing in tinfoil and keep the tinfoil fairly flat, like a large envelope. Transfer the turkey to a roasting pan, fitted with a roasting rack if desired, and soak the cheesecloth in the butter. Brush any remaining butter on top of the bird and cover the breasts with the cheesecloth to prevent the top skin from burning before the turkey is cooked. Lower the oven to 350 degrees F and place the roasting pan in the center of the oven. Cook the turkey for about 12 minutes per pound. After about 2 hours cooking, remove the roasting pan and place the tinfoil package containing the stuffing in the bottom of the pan. Remove the cheesecloth from the top of the breasts and return the turkey to the oven. Place the neck and the chicken stock for the gravy in a pot and simmer gently on top of the stove as the turkey finishes cooking. The stock should reduce by about half. Season with salt and pepper, if desired. How do you know when it's done? The temperature of the thigh meat (where the meat is thickest and takes the longest time to cook) should register 165 degrees F when tested with an instant-read thermometer. When done, remove the bird from the oven, transfer it to a flat surface (or serving platter) and allow it to rest for 20 to 30 minutes before removing the stuffing and carving the meat. Make the gravy: Unless the bottom of the roasting pan is burned, you can make delicious gravy. Place the roasting pan over the burners on the stove, add the mustard and Marsala to the pan and warm it over low heat. Scrape the bottom to get the drippings and tasty bits off the bottom of the pan as the Marsala reduces. Strain the neck out from the stock and pour about 1/2 cup into a small bowl. Whisk the flour into the bowl, taking care there are no lumps. Reduce the Marsala until there is almost no liquid. Add the remaining chicken stock and the flour mixture to the roasting pan. Whisk to blend. Taste for seasoning. Reduce until the mixture thickens. Transfer to a gravy boat! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27761,"Sugared Fruit Egg whites* or Just Whites Sugar crystals (from baking supply shops)
Assorted small fruit Instructions: Place egg whites in shallow bowl. Put sugar crystals in another shallow bowl or plate. Brush fruit with egg white, roll in sugar, and set aside to dry. Arrange as desired.
","[Chardonnay, Moscato, Riesling]" 27762,"Smoked Potatoes 3 medium baking potatoes, scrubbed 1 Tbs. butter salt and pepper, to taste salt and pepper, to taste
Instructions: Cut potatoes in 1/2- to 3/4-inch slices, leaving skin on. Arrange them on smoker rack and season to taste with salt and pepper. Depending on moisture content of potatoes, cook on medium heat, using a tablespoon of hickory wood chips. Smoke for 35-45 minutes. Remove from smoker and toss with butter, salt and pepper to taste. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 27763,"Jansson's Frestelse 6 large Idaho potatoes 2 yellow onions 14 to 16 Swedish ansjovis fillets or substitute them with 3 matjes herring fillets 2 tablespoons of the marinade that covers the fish 1/4 cup heavy cream 1/4 cup milk 2 tablespoons bread crumbs Salt and pepper to taste Instructions: Preheat oven to 400 degrees. Peel and cut the potatoes into fine julienne, don't put them in cold water. You will need the starch to thicken the dish. If they become red or gray simply rinse them off quickly and dry them off with a paper towel. Slice the onion into fine slices. Cut the ansjovis (matjes) into small pieces. Butter an oven proof pan and layer the potato, onion and the ansjovis. Begin and finish with the potato. Salt and pepper between the layers. Mix the milk, heavy cream and the marinade and poor it over the dish. Spread a thin layer of bread crumbs on the top and bake it for 50 to 60 minutes, or until the potatoes are nice and soft. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 27764,"Stuffed Quail with White Wine 4 dried apricots, chopped Pinch ground ginger 1/2 teaspoon grated orange rind 1 tablespoon pine nuts 5 tablespoons melted butter 6 tablespoons white wine, reduced by 1/3 Juice of 1/2 orange Cognac, warmed 4 quails Salt Black pepper, freshly ground 4 tablespoons cooked rice Instructions: Preheat the oven to 450 degrees F. Wipe the quails dry and season inside and out with salt and pepper. Combine the rice, chopped apricots, ginger, grated orange rind and pine nuts and moisten with a little melted butter. Stuff the quails with the mixture and place them in a roasting pan. Brush the quails with melted butter. Roast in the oven 8 to 10 minutes. Reduce the heat to 300 degrees and roast for a further 15 minutes, basting frequently with a mixture of wine, the orange juice and 4 tablespoons melted butter. Remove the quails to a serving dish and keep warm. Taste the liquid in the roasting pan and adjust seasonings, then add the liquid off the quails. Pour warmed cognac over the quails and ignite. Serve at once with the roasting liquid on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27765,"Grilled Eggplant with Tomatoes and Melted Cheddar 2 cloves garlic 1/2 teaspoon salt 1/4 cup extra-virgin olive oil 1 tablespoon minced fresh oregano or thyme 1/4 teaspoon ground black pepper 1 large eggplant (1 1/2 pounds total) 4 ounces Cabot Sharp Cheddar, grated (about 1 cup) 1 cup diced vine-ripened tomatoes Instructions: Chop garlic; sprinkle with salt and mash into puree with blade of knife held sideways. Scrape garlic-salt mixture into small bowl. Add oil, oregano and pepper and stir until garlic-salt mixture is well blended. Preheat gas or charcoal grill to medium. Cut off and discard thin lengthwise slice from each side of eggplant; cut remaining eggplant lengthwise into about six slices, each about 1/2-inch-thick. Brush both sides of slices with some of oil mixture, scooping up solids and using it all. Grill until browned on both sides and very tender all the way to center, 5 to 8 minutes per side. Sprinkle half of eggplant slices with some of cheese, then tomato; top each with another eggplant slice, pressing it into place. Transfer to serving dish with metal spatula; cut each slice in half crosswise. Serve warm. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 27766,"Proper Geechee Rice 1 part long-grain white rice 2 parts water Instructions: Rinse the rice until the water runs clear. In a heavy saucepan over high heat, combine the rice and water and cover with the lid ajar. Bring the water to a boil, shift the lid so that it covers the pan tightly, turn down the heat to very low, and cook for 20 minutes until the rice is tender and the liquid is absorbed. Never stir the rice during this time. Don't even uncover the pot to peek. Remove from the heat and let rest for 10 minutes before serving. Your rice will be proper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 27767,"Chocolate Souffle with Espresso Creme Anglaise 2 tablespoons unsalted butter for greasing 1/4 cup sugar, plus more for dusting 1 1/2 cups whole milk 1 vanilla bean, split and scraped 6 large eggs, separated 1/4 cup all-purpose flour 8 ounces semisweet chocolate, chopped 2 tablespoons hazelnut flavored liqueur (recommended: Frangelico) Pinch salt 1 recipe Espresso Creme Anglaise, recipe follows Confectioners' sugar, for dusting 1 cup heavy cream 1 vanilla bean, split and scraped 4 large egg yolks 1/2 cup sugar 1 cup brewed espresso coffee 2 tablespoons instant espresso powder Instructions: Preheat the oven to 375 degrees F and remove the top oven rack. Prepare 6 (8-ounce) coffee cups or ramekins with straight sides (or a 2-quart souffle dish) by greasing with butter and coating with granulated sugar, pour out any excess. The butter and sugar will keep the souffles from sticking to the sides, which will allow them to rise evenly. The sugar will also give the souffle a crunchy crust, which is a great contrast to the soft interior. To make the pastry cream base for the souffle: Combine the milk and vanilla bean and seeds in a heavy large pot and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat and discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use. In a large bowl, whisk together the egg yolks, flour, and 1/4 cup of sugar until slightly thickened and lemon-colored. Temper the yolks by gradually whisking in about half of the hot milk mixture (do not add too quickly or the eggs will cook.) Return the pastry cream back to the saucepan and cook over medium-low heat, stirring constantly, until it is nice and thick, enough to coat the back of a spoon, about 8 to 10 minutes. Slowly melt the chocolate with the Frangelico in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Stir the melted chocolate mixture into the pastry cream; cool to room temperature. In a separate clean bowl, beat the egg whites and salt just until they hold soft peaks. Using a rubber spatula, fold 1/3 of the beaten whites into the chocolate pastry cream to lighten it, then gently fold in the rest. Spoon the batter into the prepared coffee cups, 2/3 of the way full, and shake them gently to smooth out the top. Place the coffee cups on a cookie sheet and bake on the middle rack for about 20 minutes. The souffle is done when it has puffed over the rim, the outside is golden and the center is still a bit loose and creamy; take care not to over bake. To serve, have each guest crack open the top of the souffle with a spoon and pour in the Espresso Crme Anglaise. Dust the top with confectioners' sugar. Pour the heavy cream and vanilla bean and seeds into a saucepan and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat. Discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use. In a large bowl, whisk together the egg yolks, sugar, coffee, and espresso powder, until well blended. Temper the yolks by gradually whisking in the hot cream mixture (do not add too quickly or the eggs will cook.) Return the custard back to the saucepan and cook over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon, about 8 to 10 minutes. Serve immediately with Chocolate Souffle. (If not serving immediately, press plastic wrap on the surface of the custard to prevent a skin from forming and refrigerate.) ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 27768,"Cranberry Pie 3 1/2 cups cranberries, chopped 1 1/2 cups sugar 1 1/2 tablespoon flour 1/4 teaspoon salt 3 tablespoons water 3 tablespoons melted butter or margarine 1 (9-inch) pie crust and 1 crust for top Orange sherbet Instructions: Mix all ingredients, then add to pie crust. Add top crust and prick with fork. Preheat oven to 450 degrees F and bake pie 10 minutes. Lower temperature to 350 degrees. Bake 40 minutes more. ","[Chardonnay, Riesling, Gewrztraminer]" 27769,"Skate Wings with Cabbage and Leeks 4 skate wings 2 large yellow onions, halved 1 bunch fresh thyme or 2 tablespoons dried, crumbled 1 head garlic, separated into cloves and crushed Salt and freshly ground pepper 1/2 small head of savoy cabbage, cut lengthwise into eighths 1/3 cup best-quality sherry wine vinegar 6 tablespoons unsalted butter, chilled and cut into small pieces 2 medium leeks, white and pale green parts only julienned, Sauteed in butter Instructions: Rinse fish and pat dry. Combine yellow onions, thyme, garlic, salt and pepper in a large, deep skillet. Add the skate wings and cover with cold water. Cover and bring to a boil over high heat. As soon as water boils, remove pan from heat. Remove 1 cup of the liquid into a small nonreactive saucepan and set aside. Cover the skillet and set aside until the fish is cooked through, about 10 minutes. Meanwhile steam the cabbage until cooked, about 10 minutes. Bring the reserved cup of liquid to a boil over high heat. Boil until reduced by half, about 5 minutes. Add the vinegar and boil for another minute. Swirl in the butter a few pieces at a time, and keep the sauce warm over very low heat. To serve, drain the skate on a towel. Remove the skin from both sides. Place 2 wedges of cabbage on each of 4 warmed dinner plates. Place skate on top of cabbage. Spoon sauce over the fish, sprinkle with leeks and serve immediately. Wine: Manzanilla La Gitana Sherry ","[Manzanilla La Gitana Sherry, Sauvignon Blanc, Grner Veltliner, Albari?o]" 27770,"Cocoa Krispies?-Crusted Meatloaf with Asparagus Salad 1/2 pound ground pork 1/2 cup panko bread crumbs 1/4 cup chopped green onions 1 egg 1 tablespoon honey mustard 3/4 teaspoon garlic powder Pinch salt 1/2 cup KELLOGG'S? COCOA KRISPIES? cereal, finely ground Olive oil, for baking sheet 2 tablespoons extra-virgin olive oil Juice of 1 lemon Sesame seeds Kosher salt and freshly ground black pepper 5 asparagus spears, sliced into bite-size pieces 1 (15-ounce) can cannellini beans, drained and rinsed 6 cherry tomatoes, halved 1 yellow pepper, stemmed, seeded and diced Instructions: Preheat the oven to 400 degrees F. Mix together the pork, bread crumbs, green onions, egg, mustard, garlic, and salt until just combined. Divide the meat mixture into 2 equally proportioned small loaves and roll them in the ground KELLOGG'S COCOA KRISPIES. Transfer the meatloaf to an oiled baking sheet and cook in the oven, for about 20 minutes, or until the internal temperature is 165 degrees F. Bring a small pot of salted water to a boil and blanch the asparagus. Drain and let cool. In a large mixing bowl, whisk together the olive oil, lemon juice, and sesame seeds. Season with salt, and pepper, to taste. Toss the asparagus beans, yellow pepper, and cherry tomatoes together in the dressing. Season with salt, and pepper, if needed. Remove the meatloaves from the oven and serve with the asparagus salad on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 27771,"New Orleans Bacon Pralines 1 pound thick-cut bacon 3 tablespoons plus 2 cups light brown sugar 3 tablespoons plus 2 tablespoons butter, cut into 1/2-inch cubes 1 1/4 cups pecans, roughly chopped 1/2 cup heavy cream 1/4 teaspoon table salt Instructions: Special equipment: candy thermometer Preheat the oven to 400 degrees F. Line 1 rimmed sheet pan with heavy foil and another with parchment paper. Place a baking rack over the foil-lined sheet pan and arrange the bacon slices across the rack next to each other, but not overlapping. Bake until crispy, 15 to 18 minutes. When cool enough to handle, finely chop and set aside. Reduce the oven temp to 350 degrees F. In a small saucepan over moderate heat, melt 3 tablespoons butter and 3 tablespoons brown sugar, about 1 minute. Add the pecans and combine until the pecans are coated. Pour out onto another unlined sheet pan and bake until golden brown, about 10 minutes. Let cool. Place the remaining 2 cups brown sugar into a 3-quart heavy saucepan, being careful to not get sugar on the sides of the pan. Add the cream, the remaining 2 tablespoons butter and salt and cook over very low heat (do not let simmer), stirring frequently with a rubber spatula, until the sugar is dissolved, 10 to 15 minutes. Wash down any sugar crystals on the side of the pan with a pastry brush dipped in cold water. Clamp on a candy thermometer to the saucepan and boil the syrup over moderately-high heat until it registers 236 degrees F. Remove the pan from the heat, leaving the thermometer in place, and let cool until the syrup registers 220 degrees F, 1 to 2 minutes. Using a rubber spatula, stir in the bacon and pecans. Working quickly, drop 1 tablespoon of pralines onto the prepared parchment-lined sheet pan. If the mixture starts to harden, place back on the stove over moderately-low heat and let it melt. Let the pralines sit until they harden, about 45 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27772,"Slow-Cooker Pork and Green cl Stew 3/4 pound baby red-skinned potatoes, quartered 1 large poblano cl pepper, diced 3/4 cup jarred mild salsa verde 1/4 cup chopped fresh cilantro (leaves and tender stems), plus more for topping 2 corn tortillas, plus warmed tortillas for serving 1 1/4 pounds boneless pork butt, trimmed Kosher salt and freshly ground pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 cup frozen fire-roasted corn, thawed 1/4 cup reduced-fat sour cream 3 tablespoons chopped pickled jalapeno peppers Instructions: Combine the potatoes, poblano, salsa, cilantro and 3/4 cup water in a 6- to 8-quart slow cooker. Tear the tortillas into small pieces and stir into the mixture. Cut the pork in half and season with 3/4 teaspoon salt and a few grinds of pepper. Rub all over with the cumin and coriander. Add the pork to the slow cooker. Cover and cook on low until tender, 7 hours. Remove the pork to a plate. Stir the corn into the slow cooker and cover. Shred the pork into bite-size pieces, discarding any large pieces of fat. Return the pork to the slow cooker; season with salt and pepper. Divide the stew among bowls and top with the sour cream, pickled jalapenos and more cilantro. Serve with warmed tortillas. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 27773,"Traditional Green Fairy 1 ounce absinthe 1 sugar cube
3 ounces chilled water
Instructions: Pour the absinthe into a rocks glass. Lay an absinthe spoon across the rim of the glass and set the sugar cube atop the spoon. Slowly pour the water over the sugar cube, allowing the sugar to dissolve into the glass. Stir lightly with the absinthe spoon. Serve without ice, neat. ","[Riesling, Gewrztraminer, Pinot Gris]" 27774,"Scallion and Ginger Pancakes 1 1/2 cups cake flour 1/2 cup all-purpose flour, plus additional if needed 1 teaspoon kosher salt 2 tablespoons canola oil 1 cup boiling water 2 bunches scallions, green and white parts both, sliced into thin rounds 6 tablespoons soy sauce 2 tablespoons sesame oil 2 teaspoons red wine vinegar 2 tablespoons grated fresh ginger 4 cloves garlic, peeled and grated Canola oil, for frying the pancakes Instructions: For the pancake batter: Sift together the cake flour, all-purpose flour and salt over a medium bowl. Stir in the canola oil and boiling water. Use your hands to work the dough into a smooth ball. It should be fairly firm. If it isn't, stir in some additional flour. Turn the dough onto a flat surface and flatten it with the palm of your hand until about 1-inch thick. Wrap in plastic wrap and allow it to rest in the fridge while you make the dressing and heat the oil. For the vinaigrette: In a medium bowl, whisk together the soy sauce, sesame oil, red wine vinegar, ginger and garlic. Taste for seasoning. To roll the dough: Lightly flour a flat surface and divide the dough into four parts. Use a rolling pin to roll out the first piece. When about 1/4-inch thick, sprinkle with scallions and fold the dough in half so the scallions are hidden inside. Roll thin again and cut into rounds using a glass (or round cookie cutter) about 2 inches in diameter. Transfer the rounds to a baking sheet fitted with parchment paper. To cook and serve: In a large saute pan, heat 1/4-inch canola oil. Prepare a baking sheet fitted with a kitchen towel to drain the pancakes as they cook. When the oil smokes ever so slightly, use a pair of tongs or spoon to lower a few of the rounds into the oil. Fry for a minute on one side and then another on the second side. Use a slotted spoon or metal spatula to remove the pancakes and drain them on the kitchen towel. Sprinkle with remaining scallions and serve with the dressing on the side for dipping. Alternatively, drizzle the dressing over the pancakes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 27775,"Friendsgiving Cornucopia Board 8 ounces garnet sweet potatoes, sliced into 1/4-inch-thick rounds Olive oil, for drizzling
Kosher salt and freshly cracked black pepper 1/3 cup apricot jam 1 1/2 teaspoons Dijon mustard, plus more for serving
1 baguette, sliced
8 ounces aged Cheddar
8 ounces roasted turkey, thinly sliced
8 ounces Camembert
8 ounces salami, thinly sliced
8 ounces Asher blue cheese
5 ounces multi-seed crackers
1 Honeycrisp apple, thinly sliced
1/3 cup whole cranberry sauce
1/3 cup coarsely chopped walnuts Instructions: For the roasted sweet potato rounds: Preheat the oven to 425 degrees F. Put the sweet potato rounds on a baking sheet and generously drizzle with olive oil on both sides. Season with a generous pinch of salt and pepper. Roast, flipping halfway through, until tender and browned on both sides, 20 to 25 minutes. Place the sweet potatoes on a rack to cool.
For the friendsgiving board: In a small serving bowl, combine the apricot jam and Dijon mustard. Add some plain Dijon mustard to a second small bowl for serving.
Place a cornucopia basket on the corner of a large rectangular cutting board. Put the baguette slices, Cheddar, turkey, Camembert, salami, blue cheese and crackers in and around the cornucopia, allowing them to elegantly drape over the edge onto the board. On one corner of the board, lay the apple slices, sweet potato rounds and plain Dijon mustard with a spreading knife. On the opposite corner of the board, dollop the cranberry sauce. Arrange the walnuts next to the bowl of mustard-infused apricot jam, along with a knife for spreading. Place mini pumpkins and gourds in the empty spaces of the board to fill it with fun and festive flare.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27776,"Chicken with Skillet Gnocchi 4 skinless, boneless chicken breasts (1 1/2 to 2 pounds) Kosher salt and freshly ground pepper 1 1/4 teaspoons chopped fresh thyme 1 teaspoon paprika 3 tablespoons unsalted butter 1 small onion, chopped 2 stalks celery, thinly sliced 1 carrot, finely chopped 1/2 cup low-sodium chicken broth 1 17.5-ounce package potato gnocchi 1/2 cup frozen peas 1/4 cup heavy cream Instructions: Preheat the oven to 425 degrees F. Season the chicken generously with salt and pepper and sprinkle with 1 teaspoon thyme and the paprika. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 2 to 3 minutes per side. Transfer to a baking sheet and roast until no longer pink in the middle, 8 to 10 minutes. Meanwhile, melt the remaining 2 tablespoons butter in the skillet over medium-high heat. Add the onion, celery, carrot, remaining 1/4 teaspoon thyme and a pinch each of salt and pepper. Cook, stirring, until the vegetables are softened, about 5 minutes. Add the chicken broth and 3/4 cup water and bring to a boil. Stir in the gnocchi, breaking apart any that are sticking together. Cover and simmer until the gnocchi are just tender, about 5 minutes. Uncover the skillet and stir in the peas and heavy cream. Cook until slightly thickened, about 1 minute; season with salt and pepper. Slice the chicken and serve with the gnocchi. ","[Burgundy, Barolo, Chianti, Tempranillo]" 27777,"Best All-Purpose Pie Crust 1 1/2 cups unbleached white flour 1/2 teaspoon salt 2 tablespoons sugar (optional) 1/2 cup chilled butter 3 to 4 tablespoons ice water Instructions: To make by hand, combine the flour, salt, and sugar, if using, in a large bowl. Work the butter into the flour with a knife, pastry cutter, or your fingers until the mixture resembles coarse meal. Sprinkle the ice water onto the crumbly dough and, with your hands, push the dough from the sides to the middle of the bowl to form a ball that holds together. Transfer to a work surface. Cut the dough in half, place half on top of the other, and press down. Repeat the cutting and pressing steps three or four times until all of the water is incorporated into the dough and it clings together. On a floured surface, gently flatten the ball of dough with a rolling pin. Starting from the center, roll the dough into a circle about an inch larger than the diameter of the pie pan. Lift the dough into the pan. Fold the edges under and crimp with your fingers or a fork. To make in a food processor, cut the butter into 1inch pieces and place them in the bowl of the food processor. Add the flour, salt, and sugar. Process until all of the ingredients are incorporated. With the processor on, add the water a tablespoon at a time until the dough begins to clump but is still crumbly. Continue to drizzle a little water and pulse the food processor, stopping to test the dough with your fingertips to see if it is moist enough to hold together. When you can gather the dough into a ball, remove it from the processor, place it on a lightly floured surface, and roll out and fit into the pan as above. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 27778,"Cherry Clafoutis Nonstick cooking spray 1/2 cup pancake mix 1/2 cup sugar 1 1/2 cups buttermilk 3 tablespoons butter, melted and cooled 1/2 teaspoon vanilla extract 3 eggs 1 (12-ounce) package frozen pitted cherries, thawed and drained, juices reserved 1 cup French vanilla ice cream Confectioners' sugar, for garnish Instructions: Preheat the oven to 350 degrees F. Spray a 9-inch deep pie dish with nonstick cooking spray and place on a baking sheet. In a medium bowl, combine the pancake mix and sugar. In a large measuring cup, whisk together the buttermilk, butter, extract and eggs. Whisk the liquid ingredients into the dry. Evenly distribute the cherries in the bottom of the pie dish. Pour the batter over top of the cherries and bake until the center is set and the edges are golden, 45 minutes to 1 hour. Remove from the oven and cool to room temperature, about 1 hour, before slicing. To serve, place ice cream in a microwave-safe bowl and microwave on high for about 45 seconds until the ice cream is melted. Stir in 1 tablespoon of the reserved cherry juice. Place a slice of the clafoutis onto a desert place. Drizzle with the sauce and dust with confectioners' sugar. ","[Burgundy, Merlot, Pinot Grigio, Tempranillo]" 27779,"Strawberry Long Cake 2 quarts strawberries, hulled and quartered 3 tablespoons sugar 1 lemon, zested and juice of half Pinch kosher salt 2 cups heavy whipping cream, cold Splash vanilla extract 4 to 6 Grapevine KY Buttermilk Biscuits, crumbled, recipe follows, or your favorite biscuit 4 cups self-rising flour, plus more for dusting 1 stick good butter, plus 3 tablespoons melted 2 to 3 cups cold buttermilk 1 tablespoon vegetable oil Instructions: Place the strawberries in a bowl and sprinkle 2 tablespoons of the sugar over them. Toss with the lemon juice and salt. Let the strawberries macerate and get juicy for 30 minutes to an hour. Whip the heavy cream with the remaining tablespoon sugar until soft peaks. Then add the lemon zest and vanilla extract. In an 8-ounce glass (or mason jar, which I like to use), layer some crumbled Grapevine KY Buttermilk Biscuits with some macerated strawberries and spoonfuls of whipped cream. Keep alternating layers until the jar is full, and then try not to eat like a complete animal. Repeat with the remaining ingredients. Preheat the oven to 425 degrees F. Place a heavy cast-iron skillet (preferably 12 inch) into the oven to preheat. Chill a large mixing bowl, pastry cutter, the flour and 1 stick of the butter in the freezer 15 minutes before assembling the biscuits. Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick of the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 2 1/2-inch biscuit cutter or the business end of a dry measuring cup, cut out 10 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!) Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the melted butter. Bake until golden brown, 15 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 27780,"Shrimp Po' Boy with Horseradish Remoulade Vegetable oil, for frying 3/4 cup all-purpose flour 2/3 cup yellow cornmeal 1 teaspoon seafood seasoning, such as Old Bay Kosher salt and freshly ground pepper 1/2 cup buttermilk 2 teaspoons Sriracha 1 egg 1 1/2 pounds medium shrimp, peeled, deveined and butterflied 4 Soft Hoagie Rolls, brushed with butter and slightly toasted in the oven Horseradish Remoulade, recipe follows 1 cup cherry tomatoes, sliced into rounds 8 leaves green leaf lettuce 1/2 red onion, thinly sliced 1/2 cups mayonnaise 1 tablespoon capers 1 tablespoon Sriracha 1 tablespoon horseradish 1 tablespoon lemon juice 1 tablespoon sweet pickle relish 1 tablespoon apple cider vinegar 1 teaspoon stone-ground mustard 1/2 medium shallot, cut into chunks (1/4 cup) Kosher salt and freshly ground pepper Instructions: Fill a Dutch oven halfway with oil and heat to 375 degrees F.
Whisk the flour, cornmeal, seafood seasoning and sprinkle with salt and pepper in a small bowl and set aside. In another small bowl, whisk the buttermilk, Sriracha and egg and set aside.
Place the shrimp into the buttermilk mixture, let the excess drip off, then dredge in the flour mixture and shake off any excess. Place the shrimp onto a wire-racked baking sheet. Repeat until all shrimp are breaded. Fry the shrimp in batches, not overcrowding the oil, until golden brown and cooked through, 2 to 4 minutes. Place the shrimp onto a paper-towel-lined-plate. Repeat until all the shrimp are fried. Sprinkle with salt and pepper.
Spread both sides of the rolls heavily with the Horseradish Remoulade. Place the shrimp on top and then the tomatoes, lettuce and some onions. Eat away! Add the mayonnaise, capers, Sriracha, horseradish, lemon juice, relish, vinegar, mustard, shallots and sprinkle with salt and pepper in a food processor. Blend until slightly chunky. Adjust seasoning if necessary.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 27781,"New Zealand Venison Sliders with Tomato cl Jam About 1 pound (500g) ground beef About 1 pound (500g) farmed ground New Zealand venison (any cut will do but the most cost effective is from the leg) 2 teaspoons extra-virgin olive oil, plus more for brushing 2 teaspoons flake sea salt, such as Maldon 1 teaspoon ground cinnamon 1 teaspoon dried oregano 1/2 teaspoon freshly ground pepper 1 small bunch fresh flat-leaf parsley, leaves removed and finely chopped
12 slider buns Tomato cl Jam, recipe follows 12 cornichons 3 pounds peeled canned tomatoes About 3 cups (750g) sugar 1/2 cup plus 1 tablespoon (150g) cider vinegar 1 1/2 teaspoons (25ml) fish sauce 5 large cloves garlic, minced 4 red hot chiles, finely chopped 1 thumb fresh ginger, peeled and grated Instructions: Combine the beef, venison, oil, salt, cinnamon, oregano, pepper and parsley in a mixing bowl. Use a spoon, spatula or your hands to blend it thoroughly. Form the meat into twelve 3-ounce sliders, and refrigerate until cooking time.
Brush the sliders with olive oil and cook on a preheated very hot grill or in a nonstick pan for 1 to 2 minutes on each side. Do not overcook! This lovely lean meat is best served rare or medium-rare.
Place the grilled venison sliders on a bun, top with Tomato cl Jam and cover with the bun top. Finish by skewering a cornichon and driving the skewer through the top bun, the slider and the bottom bun to keep them intact and easy to eat. Repeat with all the sliders.
Place the sliders on a platter and waste no time getting them to your guests and into your mouth! Combine the tomatoes, sugar, vinegar, fish sauce, garlic, chiles and ginger in a saucepot. Bring the mixture to a boil over medium heat. Reduce the heat to low and cook for about 2 hours, stirring all the time to make sure it doesn't scorch on the bottom. Allow the thick, glossy condiment to cool to room temperature, and refrigerate till needed. Cook's Note: This will make more than needed, but this sauce is mildly addictive and you will be happy to have some stashed away in your refrigerator for any grilled meat, fish or prawns. It lasts for over a month when stored properly in a sealed container. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Malbec]" 27782,"Bourbon Hibiscus Tea 1 cup sugar 2 hibiscus tea bags 3 tablespoons (1 1/2 ounces) bourbon (I like Virgil Kaine) 2 tablespoons fresh lemon juice plus lemon wheels, for serving Dried hibiscus flowers or other edible flowers, for garnish, optional Instructions: Make the simple syrup: Heat the sugar and 1 cup water in a small saucepan over high heat until boiling. Remove from the heat and add the tea bags. Let steep 10 minutes before removing the tea bags. Let cool. For each drink: Stir together 3 tablespoons simple syrup, the bourbon and lemon juice in a cocktail shaker. Pour over ice and garnish with lemon wheels and flowers, if desired. ","[Bourbon, Whiskey, Brandy, Cognac]" 27783,"Blueberry-Cream Cheese Pull-Apart Bread 1 pound frozen white bread dough, thawed 2 ounces cream cheese, at room temperature 1/2 teaspoon grated lemon zest Pinch of nutmeg 3 tablespoons granulated sugar 3 tablespoons sliced almonds 1 cup blueberries Confectioners' sugar, for serving Instructions: Roll and stretch the dough into a 12-inch square on a lightly floured surface. Combine the cream cheese, lemon zest and nutmeg in a bowl. Spread over the dough. Sprinkle with 2 tablespoons each granulated sugar and sliced almonds, then the blueberries, pressing lightly. Cut into 16 small squares and make 4 stacks of 4 squares each. Place each stack on its side in a buttered 9-by-5-inch loaf pan. Gently separate the dough layers so the dough fills the pan. Sprinkle with the remaining 1 tablespoon each granulated sugar and sliced almonds. Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1 to 2 hours. Preheat the oven to 350. Bake the loaf until it's browned and cooked through, 40 to 45 minutes (tent with foil if it's browning too quickly). Let cool 15 minutes in the pan, then loosen the edges with a knife. Remove to a plate and let cool 30 minutes. Dust with confectioners' sugar before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27784,"Warm Lentil Salad with Roasted Beets and Goat Cheese Roasted Beets, recipe follows 1 medium Spanish onion, peeled and quartered 1 carrot, quartered 1 stalk celery, quartered 1 fresh or dried bay leaf 4 sprigs fresh thyme 4 cups chicken stock 1 1/4 cups dried French green lentils Salt and freshly ground pepper 2 tablespoons olive oil 1/4 pound slab bacon, diced 2 cloves garlic, finely chopped 1 small carrot, peeled and finely diced 2 teaspoons finely chopped fresh thyme leaves 1 tablespoon sherry vinegar 4 cups frisee or mixed greens Sherry Vinaigrette, recipe follows 4 slices goat cheese French bread, for serving 3 medium beets (red or gold), scrubbed, leaves trimmed Olive oil 1/4 cup sherry vinegar 2 teaspoons Dijon mustard 1 teaspoon chopped fresh thyme 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup olive oil Instructions: Begin by roasting the beets. Lentils: Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics. Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm. To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread. Preheat oven to 375 degrees F. Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices. Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 27785,"Chopped Iceberg Salad with Buttermilk Dressing and Crispy Chickpeas 1/2 cup red wine vinegar 2 tablespoons sugar Kosher salt 1 medium red onion, thinly sliced 1 cup (8 ounces) sour cream 1 cup buttermilk, plus more if needed 1/4 cup mayonnaise 3 tablespoons chopped fresh dill 1 tablespoon hot sauce 1 tablespoon Worcestershire sauce 2 teaspoons garlic powder 1 large clove garlic, grated Kosher salt and freshly ground black pepper 1 cup canola oil 1 cup cooked chickpeas, drained, dried with a kitchen towel 1/2 teaspoon paprika Kosher salt and freshly ground black pepper 2 small heads iceberg lettuce, outer layer and core removed, roughly chopped Kosher salt and freshly ground black pepper 4 scallions, very thinly sliced on a bias Instructions: For the onions: To pickle the onions, bring the vinegar, sugar, a pinch of salt and 1 cup water to a boil in a medium saucepan over medium heat. Put the onions in a small heatproof bowl and pour the pickling liquid over them. Let the onions cool to room temperature on the counter. Transfer to a resealable container and store in the refrigerator until ready to use. For the buttermilk dressing: In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste. Set aside. If too thick, add a splash of more buttermilk or water to adjust. For the chickpeas: Pour the oil into a small, heavy-bottomed pot and heat over medium heat until it registers 350 degrees F on a deep-fry thermometer. Fit a baking sheet with a wire rack. Season the chickpeas with the paprika and salt and pepper to taste. Using a slotted spoon, drop half of the chickpeas into the hot oil and fry until browned and crispy, 3 to 5 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. Repeat with the remaining chickpeas. For the salad: Spread the iceberg lettuce on a baking sheet and season liberally with salt and pepper. Drizzle with the dressing and follow with a layer of the scallions. Top with the pickled onions (drained of their liquid) and the crispy chickpeas. Season to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27786,"Yeast Doughnuts 1 1/2 cups milk 2 1/2 ounces vegetable shortening, approximately 1/3 cup 2 packages instant yeast 1/3 cup warm water (95 to 105 degrees F) 2 eggs, beaten 1/4 cup sugar 1 1/2 teaspoons salt 1 teaspoon freshly ground nutmeg 23 ounces all-purpose flour, plus more for dusting surface Peanut or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer) Instructions: Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside. In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size. On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes. Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27787,"Slow Cooker Brunswick Stew 1 tablespoon vegetable oil 1 onion, chopped 1 stalk celery, chopped 2 cloves garlic, very finely chopped Two 28-ounce cans low-sodium diced tomatoes One 15-ounce can low-sodium tomato sauce One 2-pound roast or BBQ chicken, meat coarsely shredded (skin and bones discarded) 1 pound chopped or pulled BBQ pork Scraped kernels from 4 ears fresh sweet corn (about 2 cups) or 2 cups frozen corn, defrosted 1 1/2 cups frozen butterbeans, defrosted 2 Idaho potatoes, peeled and cut into 1/2-inch cubes Coarse kosher salt and freshly ground black pepper Instructions: To prepare in a slow cooker: Heat the oil in a skillet over medium heat. Add the onions and celery and cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Transfer to a slow cooker. Add the diced tomatoes and tomato sauce. Fill the tomato sauce can with water and add to the cooker, as well. Add the chicken, pork, corn, butterbeans and potatoes. Season with salt and pepper. Turn the cooker on high and cook for 4 hours, or cook on low for 8 hours. Taste and adjust for seasoning with salt and pepper.
To prepare on the stove: Heat the oil in a large heavy-duty pot over medium heat. Add the onions and celery and cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the diced tomatoes and tomato sauce. Fill the tomato sauce can with water and add to the pot, as well. Add the chicken, pork, corn, butterbeans and potatoes. Season with salt and pepper. Bring to a boil over high heat. Reduce the heat to simmer and cook uncovered, stirring often, until the potatoes and butterbeans are tender and the mixture is thick, about 45 minutes. Taste and adjust for seasoning with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 27788,"Tequila Sunrise Ice 1 1/2 ounces tequila Freshly squeezed orange juice 1/2 ounce homemade pomegranate syrup, recipe follows 4 cups pomegranate juice 1/2 cup sugar 1 tablespoon freshly squeezed lemon juice Instructions: Fill a Collins or highball glass with ice. Add the tequila. Add enough orange juice to come almost to the top of the glass; the amount will vary depending on the size of the glass. Gently pour the pomegranate syrup into the glass and serve. Do not stir.
For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
","[Rioja, Pinot Grigio, Sauvignon Blanc, Moscato]" 27789,"Cinco de Mayo Spread 1 pound cream cheese 2 tablespoons milk 1 cup Cilantro Pesto, recipe follows 1 cup Tomato Salsa Cruda, recipe follows 1 cup Avocado Salsa, recipe follows 4 Italian Roma tomatoes, cored and chopped 1 to 2 serrano chilies, chopped 1/4 small onion, chopped Juice of 1 lime 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 6 cloves garlic, peeled 1 bunch fresh parsley, stemmed 1 bunch cilantro, stemmed 2 tablespoons toasted almonds 4 tablespoons olive oil Juice of 2 lemons 1/4 teaspoon sea salt Freshly ground black pepper 1 avocado, diced Juice of 1/2 lime 2 tablespoons minced onion 2 tablespoons minced cilantro 1/4 teaspoon sea salt Pinch cayenne pepper Instructions: To prepare the Cinco de Mayo Spread, select a springform pan or straightsided dish that is 5 to 6 inches in diameter and 2 inches deep. Line the bottom and sides with plastic wrap, smoothing out the plastic as much as possible. Beat half the cream cheese with the milk, so it is easily spreadable. Spread this mixture evenly over the bottom of the pan. Chill for 30 minutes. Spread the Cilantro Pesto evenly over the cream cheese and chill. Beat the remaining cream cheese with the Tomato Salsa Cruda and carefully spread it over the Cilantro Pesto. Chill for at least 4 hours. Place a serving platter on top of the springform pan and, holding the dishes with both hands, flip them over. Remove the springform ring and bottom. Gently pull the plastic wrap off. Just before serving, spoon the Avocado Salsa over the top of the spread. Serve immediately. In a blender, place the tomatoes, chilies, onion, lime juice, salt, and pepper. Blend briefly, making sure the salsa remains rough. Store in a covered container, in the refrigerator, no more than 1 day. Hand chop the garlic, parsley, cilantro, and almonds until fine. Combine with the oil, lemon juice, salt and pepper until well mixed. Store in a covered container in the refrigerator. Avocado: In a small bowl, mix the avocado, lime juice, onion, cilantro, salt, and pepper. Store in a covered container in the refrigerator no more than 1 hour. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 27790,"Chicken Pot-au-Feu 1 bunch fresh parsley 6 cups low-sodium chicken broth 1 cinnamon stick 1 teaspoon black peppercorns 1/2 teaspoon whole allspice 1/2 teaspoon coriander seeds Kosher salt 3 small leeks, outer leaves peeled, halved lengthwise 1 bunch carrots, trimmed and halved lengthwise 6 small turnips, peeled and halved lengthwise 4 skin-on, bone-in chicken breasts (about 2 pounds) 2 tablespoons extra-virgin olive oil 1 pound winter greens (such as Swiss chard or kale), torn Freshly ground pepper Instructions: Tie half of the parsley together with twine. Place in a large pot over medium heat along with the broth, cinnamon stick, peppercorns, allspice, coriander and 1 1/2 teaspoons salt. Cover and simmer 10 minutes.
Tie the leeks together with twine and add to the pot. Add the carrots, turnips and water to cover, if necessary. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, about 15 minutes. Transfer the vegetables to a bowl with a slotted spoon; untie the leeks.
Add the chicken to the pot, cover and poach over low heat until firm, about 20 minutes. Transfer the chicken to a cutting board, reserving the broth; remove the skin and shred the meat.
Heat the olive oil in a skillet over medium heat. Add the winter greens and cook until wilted, about 5 minutes. Add 1 cup of the reserved broth and cook until the greens are tender, about 5 more minutes. Season with salt.
Strain the remaining broth, return to the pot and simmer 10 minutes. Meanwhile, chop the remaining half of the parsley. Season the broth with salt and pepper. Add the leeks, carrots and turnips and heat through, then divide among bowls along with the chicken and greens. Ladle the broth on top. Sprinkle with the chopped parsley.
","[Burgundy, Pinot Gris, Sauvignon Blanc, Barbera]" 27791,"Rosemary Roasted Cashews 1 1/4 pounds cashew nuts 2 tablespoons coarsely chopped fresh rosemary leaves 1/2 teaspoon cayenne 2 teaspoons dark brown sugar 2 teaspoons kosher salt 1 tablespoon melted butter Instructions: Preheat the oven to 375 degrees F. Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27792,"Matzo Brei 2 tablespoons canola oil 2 onions, thinly sliced Salt and freshly ground black pepper 2 tablespoons canola oil 6 ounces salami, cut into 1/2-inch chunks
3 egg and onion matzo cracker sheets 3 large eggs, beaten Maple syrup, for serving, optional Instructions: For the caramelized onions: Heat the oil in a skillet over medium heat. Add the onions and toss to coat with the oil. Cover and slowly cook, stirring occasionally, until the onions are golden, about 10 minutes. Season with salt and pepper. For the matzo brei: Heat the oil in a saute pan over medium heat. Add the salami and fry for 3 minutes. Soak the matzo sheets in water for 15 seconds, crumble them with your fingers and add them to the salami. Add the caramelized onions and toss with the salami and matzo. Cook for an additional 3 minutes. Add the beaten eggs and cook until the eggs are cooked through, about 5 minutes. Plate with a side of maple syrup if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27793,"Mini No-Bake Pumpkin Cheesecakes 12 gingersnaps, plus crushed gingersnaps for topping 1 1/4-ounce packet unflavored gelatin 2 tablespoons warm water 12 ounces cream cheese, at room temperature 1 cup confectioners' sugar 2/3 cup pure pumpkin puree 2/3 cup heavy cream
1/2 teaspoon pumpkin pie spice 1/2 teaspoon pure vanilla extract
Whipped cream, for topping Instructions: Line a 12-cup muffin pan with paper liners and put a gingersnap in each cup. Stir the gelatin into the warm water in a microwave-safe bowl until mostly dissolved; let stand 5 minutes, then microwave in 10-second intervals until melted. Combine the cream cheese, confectioners' sugar, pumpkin puree, heavy cream, gelatin mixture, pie spice and vanilla in a large bowl and beat with a mixer until fluffy. Spread in the muffin cups over the gingersnaps and refrigerate until set, at least 2 hours.
Remove the cheesecakes from the muffin tins. Remove the liners and top with whipped cream and crushed gingersnaps. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 27794,"Blackened Snapper with Creamy Grits and Southern Comfort Barbecue Sauce 4 snapper fillets 1/4 pound butter Blackening Seasoning, recipe follows Creamy grits, recipe follows Barbecue Sauce, recipe follows Lemon wedges 2 tablespoons sweet paprika 4 teaspoons salt 2 teaspoons granulated garlic 2 teaspoons onion powder 2 teaspoons cayenne pepper 1 1/2 teaspoons ground white pepper 1 1/2 teaspoons ground black pepper 1 teaspoon dried oregano leaves 1 teaspoon dried thyme leaves 2 cups heavy cream 3 cups water 1/4 pound salted butter Salt and pepper 2 cups quick grits 1/4 pound bacon, diced 1/2 cup chopped red bell pepper 1/2 cup chopped green bell pepper 1/2 cup minced red onion 3 tablespoons Southern Comfort 1/2 cup brown sugar 14 ounces ketchup Salt and pepper Instructions: Heat a cast iron skillet over high heat for about 10 minutes. Melt butter in the skillet and then pour onto a plate. Dip each fillet in butter so that each side is coated. Sprinkle 1 side of each fillet with blackening seasoning. Place in hot skillet, seasoned side down, and then sprinkle other side generously with blackening seasoning. Cook about 2 minutes or until the underside looks charred. Turn and cook about 2 more minutes or until done. Spread creamy grits on 4 plates. Squeeze barbecue sauce in diagonal lines over grits. Place fish on top. Garnish with lemon wedges. Combine all spices and mix well. Bring heavy cream and water to a boil in a medium saucepan. Add butter, and salt and pepper. Slowly stir in grits and reduce heat. Cook approximately 20 minutes on low heat, stirring frequently. Set aside. Cook bacon to 3/4 done. Add peppers and onion and saute until tender. Carefully flame with Southern Comfort. Add remaining ingredients and simmer for 10 minutes. Let cool and transfer to squeeze bottle. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 27795,"Chipotle Cashew Chicken with Brown Rice 1 tablespoon extra-virgin olive oil 2 tablespoons butter 1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced 2 cups quick cooking brown rice 4 cups chicken stock 2 tablespoons vegetable oil 2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces 2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick) 2 to 3 tablespoons tamari dark soy sauce, eyeball it 4 cloves garlic, chopped 1 red bell pepper, seeded and thinly sliced 10 to 12 water chestnuts, whole 1 cup frozen green peas 3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle or substitute 1 1/2 tablespoons ground chipotle powder 1 tablespoon ground cumin, a palm full 2 to 3 tablespoons honey, 2 healthy drizzles 1/4 to 1/3 cup real maple syrup, eyeball it 2 to 3 tablespoons chopped cilantro or parsley leaves, your preference 1 cup raw cashews Instructions: In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. When butter melts into oil, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes. While rice cooks, make the chicken. Heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic and peppers. Cook 2 to 3 minutes then add water chest nuts and green peas and mix vegetables and meat together. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro or parsley and the cashew nuts. Top rice with cashew chicken and serve. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 27796,"Chocolate and Cream Cheese Cupcakes 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into small pieces 1/4 cup unsweetened cocoa powder (not Dutch process) 3 ounces unsweetened chocolate, finely chopped 2/3 cup boiling water 1 1/4 cups granulated sugar 1 teaspoon pure vanilla extract 2 large eggs 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1/2 cup toasted chopped walnuts, plus more for topping One 8-ounce package cream cheese, at room temperature 8 tablespoons (1 stick) unsalted butter, at room temperature 2 teaspoons pure vanilla extract 1 teaspoon lemon juice 4 cups confectioners' sugar Instructions: Preheat the oven to 350 degrees F and line a 12-cup standard muffin tin with paper cupcake liners. Put the butter, cocoa powder and chocolate in a large bowl. Pour the boiling water over and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, baking powder, salt and baking soda until just combined. Stir in the walnuts. Divide the batter among the prepared liners so they are about three-quarters full. Bake until a toothpick inserted into the center comes out with moist crumbs, 22 to 24 minutes. Cool in the tins for 5 minutes, then remove and cool completely on a wire rack. Beat the cream cheese and butter on medium speed, in a large bowl, with an electric mixer until fluffy, about 2 minutes. Beat in the vanilla and lemon juice. Adjust the speed to low speed and gradually add the confectioners' sugar and beat until well combined. Frost the tops of the cupcakes and sprinkle with chopped walnuts. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]

" 27797,"Blue Corn Tortillas 1 1/2 cups blue corn meal 1 1/2 cups boiling water 3/4 to 1 cup all purpose flour Instructions: You will need a medium-sized bowl, a griddle or heavy skillet at least 8 inches in diameter, and a rolling pin. Place corn meal in a bowl and pour boiling water over. Stir to mix well. Let sit for fifteen minutes. Mix in one-half cup of all purpose flour. Turn this mixture out onto a bread board spread with 1/4 cup of flour. Knead for 2 to 3 minutes, incorporating the 1/4 cup of flour into the dough (and if necessary, use a little more). The dough will be soft but not at all strong. Return the dough to the bowl and cover. Let rest for 30 minutes. Divide the dough into eight pieces. Between well-floured palms, make flat round patties out of each of the eight and set aside. Heat your griddle over medium high heat, making sure that it is hot before you cook the first tortilla. On a well-floured surface (as the dough is quite sticky), carefully roll out a tortilla until it is approximately 7 to 8 inches in diameter. (We find it easiest to first pat out the dough with our fingers or between our palms, and then to roll out the tortilla at the very last just to make it uniform in thickness). Cook the tortilla as you would a wheat tortilla, approximately one minute on each side. The tortillas will be flecked with brown on both sides. When cooked, remove and wrap in a kitchen towel. Stack one on top of another. ","[Rioja, Tempranillo, Garnacha, Barbera]" 27798,"Bacon-Cheddar Cheese Scones 4 slices bacon, chopped 3 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon sugar 1 1/2 teaspoons salt 1 stick unsalted butter, cut into pieces 6 ounces sharp cheddar cheese, grated (about 1 1/2 cups) 1/2 cup thinly sliced green onions 1/2 teaspoon freshly ground black pepper 1 cup heavy cream, plus 2 tablespoons Instructions: Preheat the oven to 400 degrees F. In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon. Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork. Turn out onto a lightly floured surface and pat until it comes together. Form into 2 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27799,"Margarita Pie 3 cups pretzels, crushed 1/2 cup butter (1 stick) 1 container limeade frozen concentrated, thawed 1 packet gelatin 1 can sweetened condensed milk 1/2 teaspoon lime zest 2 cups whipping cream 1/2 cup candy lime slices, optional Instructions: For the crust: In a medium mixing bowl mix crushed pretzels with butter and press into 9-inch pie pan. For the filling: In a small saucepan combine 1/2 of the limeade and gelatin, heat until dissolved and cool completely. Combine remaining limeade, condensed milk, gelatin mixture and zest in a large bowl. In a separate mixing bowl, whip cream until soft peaks form. Fold whipped cream into milk mixture and mound into crust. Chill 2 hours and garnish with candy lime slices. ","[Tinto Verde, Sauvignon Blanc, Pinot Grigio, Moscato]" 27800,"Green Goddess Dip 1 ripe avocado, halved, pitted and peeled 2 scallions, green and white parts, coarsely chopped 1/4 cup fresh tarragon 1/4 cup fresh parsley 3 tablespoons white vinegar 3/4 cup buttermilk Salt Vegetable sticks, for dipping Instructions: Place the avocado, scallions, tarragon, parsley, vinegar, buttermilk and 1/2 teaspoon salt in a blender; puree until smooth. Serve with vegetable sticks.
Photography by: Ngoc Minh Ngo ","[Chardonnay, Sauvignon Blanc, Riesling]" 27801,"Peanut-Pecan Caramel Popcorn Canola spray 1 tablespoon unsalted butter 1 cup chopped pecans 1 1/2 cups unsalted peanuts 2 cups caramel sauce 1 teaspoon vanilla extract 1 bag microwave popcorn, popped as directed Sea salt, for garnish Instructions: Preheat the oven to 300 degrees F. Prepare a baking sheet by spraying it with canola spray. In a large saute pan over medium-low heat, add the butter, pecans and peanuts. Saute until the nuts become fragrant, about 5 minutes. Add the caramel sauce and vanilla extract and continue to cook on low until the caramel begins to thicken, an additional 5 minutes. Next, add the popcorn and stir to coat completely with the caramel sauce. Remove the popcorn from the heat and spread it into 1 even layer on the prepared sheet. Place the sheet in the oven and cook for 20 minutes. Remove from the oven, sprinkle with the sea salt and let cool. Break up the popcorn with a spoon and serve family style in a large bowl. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 27802,"Raspberry and Vanilla Cheesecake 6 ounces chocolate wafers 24 ounces cream cheese, softened 8 ounces sour cream 2 tablespoons pure vanilla extract 8 eggs 1 1/2 cups sugar, divided 1/4 cup raspberry puree (see below) 4 egg whites Instructions: To make the crust, place the wafers in a food processor fitted with the metal blade and process until finely crushed. Add a couple of drops of water. Press the mixture evenly and firmly onto the bottom of a springform pan (see note below), making a fist and using the back of your hand and fingers. Refrigerate the crust while you make the filling. Preheat oven to 325 degrees. Using an electric mixer with the paddle attachment, beat the cream cheese until smooth. On low speed, add the sour cream and vanilla and set aside. In a clean mixing bowl, using the whisk attachment, combine the eggs and 1 cup of the sugar. Whisk for 4 to 5 minutes until fluffy. Fold in the softened cream cheese mixture. Separate this mixture into two large glass bowls. To one of the bowls, add the raspberry puree, mix well. In another bowl, using an electric mixer with clean, dry beaters, beat the egg whites. Start at low speed and increase the speed as the peaks form. Slowly add the remaining 1/2 cup sugar. When the whites are stiff but not dry, scrape them equally into the two bowls of filling and use a spatula to gently fold them in. Don't over mix the filling. Pour alternating plain mixture and raspberry mixture into the prepared pan until the pan is filled. Bake for approximately 1 hour, until the cake has risen and browned slightly and it just shimmies when you gently move the pan. It's a good idea to place the springform on a low, flat, pan, such as a pizza pan, to catch any batter that leaks. Turn the heat off and let the cake stand in the oven for 1 hour more. Remove the cake from the oven and cool before serving. You can make this cake a day ahead. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 27803,"Vegetable Ratatouille for Your Summer Cookout 3 large beefsteak tomatoes, halved crosswise 2 medium zucchini 1 large eggplant 1 small red onion, halved lengthwise (through the root end) 1/2 cup extra-virgin olive oil 1/4 cup fresh basil leaves, roughly torn 1/4 cup fresh flat-leaf parsley leaves, chopped 2 tablespoons fresh thyme leaves, finely chopped 1 clove garlic, finely chopped Kosher salt Instructions: Prepare a grill for medium heat. Put the tomatoes, zucchini, eggplant and onion on the grill and cover. Grill the tomatoes, turning occasionally, until lightly charred, 5 to 6 minutes. Grill the zucchini, eggplant and onion, turning every 5 minutes, until lightly charred and tender when poked with the tip of a small, sharp knife, 15 to 20 minutes.
When cool enough to handle, chop all of the vegetables except the onion into bite-size pieces and add to a medium bowl. Chop the onion finely and add to the bowl. Fold in the oil, basil, parsley, thyme, garlic and 1 tablespoon salt. Serve warm or at room temperature. ","[Syrah, Barbera, Tempranillo, Garnacha]" 27804,"Super Food Protein Bars 2 cups puffed millet 1 cup mixed toasted seeds, such as sunflower, sesame and pumpkin seeds 1 cup mixed toasted seeds, such as sunflower, sesame and pumpkin seeds
1/2 cup ground flax seeds 1/2 cup quick-cooking oats 1/4 cup unsweetened shredded coconut 1/4 cup hemp seeds 2 tablespoons chia seeds 2 teaspoons maca root powder, optional 10 pitted medjool dates (about 1 cup) 3/4 cup almond or sunflower seed butter 1/4 cup raw cacao or cocoa powder 1/4 cup extra-virgin coconut oil 1/4 cup brown rice syrup 1 tablespoon vanilla extract 3/4 teaspoon sea salt Instructions: Line a 13-by-9-inch pan with parchment paper and set aside. In a large bowl combine the millet, flax seeds, oats, coconut, hemp, chia and maca if using.
Roughly chop the dates and add to a food processor with the almond butter, cacao, coconut oil, brown rice syrup, 4 teaspoons water, the vanilla extract and salt, and blend until combined. Add to the dry mix and mix until completely combined. Press evenly into the prepared tray and freeze until completely cold and firm, 2 hours.
Remove and slice into 24 1-by-2-inch bars. Store in an airtight container in the freezer for up to 3 months. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 27805,"Pork Chops, Golden Apple and Raisin Sauce, Whole Wheat Pasta Mac-n-Cheddar Salt 1/2 pound whole wheat shells or penne pasta 4 golden apples, cored and chopped 1 cup cloudy apple cider 3 tablespoons brown sugar A handful golden raisins 1 teaspoon ground cinnamon 4 large center cut pork loin chops, 1 1/2-inch thick Black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons butter 1 rounded tablespoon all-purpose flour 2 cups milk 1/2 pound extra-sharp white cheddar A few grates nutmeg, to taste Dash hot sauce 2 cups broccoli tops, cut into small florets 2 tablespoons spicy brown or grainy Dijon mustard 1/4 cup maple syrup Instructions: Heat a large pot of water for pasta. Season water with salt and cook pasta to al dente. Add apples to a medium pot and stir in cider, sugar, raisins, cinnamon and a pinch of salt. Place pot over medium-high heat and cook until tender, about 12 minutes. Season chops with salt and pepper. Heat 2 tablespoons extra-virgin olive oil in a skillet over medium-high heat. Add chops and cook 6 to 7 minutes on each side. While chops cook, heat 2 tablespoons butter in a sauce pot over medium heat. Whisk in flour and cook a minute then whisk in milk and season with salt and pepper. Grate cheese and stir into sauce and season with nutmeg, to taste, and a dash of hot sauce. Reduce heat to low. Add broccoli to pasta last 2 minutes of cook time. Drain and return to pasta pot. Add cheese sauce and stir to coat. Add mustard and syrup to chops and glaze, 1 minute. Serve pork with apple sauce, macaroni and cheddar with broccoli along side. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 27806,"Endive Salad with Grapefruit Dressing 1/4 cup raw cashews Kosher salt 1 1/2 pink grapefruits
2 tablespoons Dijon mustard 1 tablespoon honey 1 tablespoon apple cider vinegar 1/4 teaspoon pure vanilla extract 1/4 cup extra-virgin olive oil 1 head yellow endive, leaves separated 1 head red endive (or small head radicchio), leaves separated Instructions: Preheat the oven to 350? F. Spread the cashews in a single layer on a baking sheet and toast in the middle of the oven until the nuts are golden brown, 5 to 8 minutes. Sprinkle with salt. Make the vinaigrette: Grate the zest from 1/2 grapefruit (reserve the fruit) and juice 1 grapefruit. In a blender, combine the grapefruit zest and juice, mustard, honey, vinegar and vanilla on high speed. With the machine on, pour the olive oil through the top in a steady stream. Blend until smooth. Make the salad: Peel the reserved 1/2 grapefruit and cut into segments. Arrange the endive leaves on plates. Intersperse the endive with the grapefruit pieces and cashews. Drizzle with the vinaigrette. Sprinkle with a pinch of salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27807,"Grilled Sausage and Egg Breakfast Sandwiches 4 cloves finely chopped garlic 1 pound ground pork 1 tablespoon ancho cl powder 2 teaspoons cl de arbol 2 teaspoons kosher salt 1 teaspoon ground coriander 1/4 teaspoon ground cloves 1/4 teaspoon ground black pepper 1/4 teaspoon ground cumin 2 tablespoons finely chopped Mexican oregano 2 tablespoons finely chopped cilantro leaves 12 large eggs Salt and freshly ground pepper 3 tablespoons finely chopped chives 3 tablespoons unsalted butter 4 bagels, split 4 slices Monterey jack cheese Instructions: Sausage: Heat grill to medium. Combine all ingredients in a bowl, being careful not to overmix. Divide the sausage mixture into 8 (4-ounce) patties. Grill until cooked completely through, about 4 minutes per side. Eggs: Heat grill to medium. Whisk together eggs, salt, pepper, and chives in a medium bowl. Melt the butter in a 9-inch cast iron skillet on the grates of the grill. Add the eggs and stir until soft curds form. Remove from the heat. Assemble: Place bagels, cut side down, on the grill and toast until lightly golden brown, about 45 to 60 seconds. Remove the bagel tops from the grill. Turn the bagel bottoms over and top each with a slice of cheese and let melt, about 30 seconds. Top the cheese with a sausage patty and then divide the eggs among the patties. Top with the bagel tops, close the cover and just let heat through, about 1 minute. Remove from heat and serve immediately. ; ","[Malbec, Tempranillo, Garnacha, Barbera]" 27808,"Mapo Dofu 8 ounces mung bean noodles or rice noodles 1 1/2 teaspoons toasted sesame oil 3/4 cup beef stock 1 1/2 tablespoons Sichuan peppercorns 1 tablespoon peanut oil 2 cloves garlic, crushed and finely chopped 1 tablespoon peeled and grated fresh ginger 1 red Fresno cl, seeded and finely diced 12 ounce ground pork 1 to 2 tablespoons chili bean sauce 1 tablespoon Shaohsing rice wine or dry sherry 1 pound firm fresh tofu, cut into 1-inch chunks 1 to 2 tablespoons light soy sauce 1 to 2 tablespoons black rice vinegar or balsamic vinegar Sea salt Ground white pepper 1 tablespoon cornstarch 2 large scallions, sliced Instructions: Place the noodles in a large bowl and cover with boiling water. Let soak until softened, 10 to 15 minutes. Drain and toss with 1/2 teaspoon toasted sesame oil to prevent sticking. In a small saucepan or wok, heat the beef stock to a simmer and then keep warm on low heat. In a small frying pan set over medium heat, dry-toast the peppercorns until fragrant. Remove from the heat and crush in a mortar and pestle, place in a plastic bag and crush with a rolling pin or use a spice grinder. Heat a wok over high heat and add the peanut oil. Add the garlic, ginger, chili and 1 tablespoon of the ground peppercorns and stir-fry a few seconds. Add the pork and chili bean sauce and continue stir-frying. As the pork browns, add the rice wine. When the pork has browned, add the tofu and mix gently. Season the stir-fry with soy sauce, black rice vinegar, the remaining 1 teaspoon sesame oil, salt and ground white pepper. Add the hot beef stock to the pork and tofu and bring to a boil. In a small bowl, stir together the cornstarch and 2 tablespoons water, then stir into the sauce to thicken. Stir in the scallions and remove from the heat. Serve over the noodles and sprinkle with the remaining peppercorns. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 27809,"Good Ol' Vanilla Ice Cream 2 cups half-and-half 2 cups heavy cream 1 cup sweetened condensed milk 1 vanilla bean, split and scraped Instructions: In a large bowl, combine all the ingredients and mix well. Cover and refrigerate for 30 minutes to 1 hour to allow the flavors to blend. When you are ready to freeze, remove the vanilla pod from the base. (Rinse the vanilla pod, dry it, and save it for another use.) Pour into an ice cream maker and freeze according to the manufacturer's instructions. Alternately, pour 1 cup of the cold base into a sandwich-sized plastic bag and seal with heavy-duty tape (to prevent the salty water from getting into the bag). Fill a 1-gallon plastic storage bag half full of ice and add about 1/2 cup rock or sea salt. Put the smaller bag into the larger bag and seal. Put this bag into a large garbage bag and cover it with more ice and salt. Close the bag and toss around for 15 minutes. Make sure you wipe off all the salty water on the bag containing the finished ice cream before you open it. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 27810,"Spicy Chicken and Shrimp Coconut Stew 1 tablespoon vegetable oil 4 skinless, bone-in chicken thighs (about 1 pound) 1 1/2 teaspoons kosher salt, plus more to season chicken Freshly ground black pepper 1 medium onion, halved and sliced 3 cloves garlic, smashed 1 teaspoon ground allspice 1/2 cup canned chopped tomatoes 4 cups chicken broth, low-sodium canned or homemade 1 bunch kale (about 1/2 pound), stemmed, leaves chopped 2 thick sweet potatoes (about 1 pound), halved lengthwise and sliced into 3/4-inch half-moons 4 ounces fresh okra, trimmed, halved lengthwise 2 bay leaves 1 Scotch bonnet cl, pierced (if you like it very spicy, mince it) *see Cook's Note 1/2 heaping teaspoon dried thyme 1/3 cup light coconut milk 8 ounces medium shrimp, peeled Instructions: Heat the oil in a Dutch oven over medium heat. Pat the chicken dry, and season with some salt and pepper. Add the chicken, smooth side down, to the pan and cook until brown, about 4 minutes. Transfer the chicken to a plate. Add the onion and garlic to the pot, and cook until the vegetables are softened, about 5 minutes. Stir in the allspice and tomatoes and cook until the juices are almost evaporated. Add the chicken broth, kale, sweet potatoes, okra, bay leaves, the 1 1/2 teaspoons salt, Scotch bonnet, and thyme. Bring the liquid to a boil, adjust the heat to maintain a gentle simmer. Cook, uncovered, until the chicken is cooked through and the sweet potatoes are tender, about 25 minutes. Stir in the coconut milk and the shrimp and simmer until the shrimp turn pale pink and are firm but not tough and rubbery, about 2 minutes. Ladle the stew into warm bowls and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27811,"Cheesy Rice Cake Stuffed with Herbs and Greens 4 tablespoons butter, plus some to grease pan and dot top of cake 4 cups chicken stock 2 1/2 cups long grain white rice 1 cup grated grana padano cheese or Parmigiano-Reggiano Salt and freshly grated black pepper Salt and freshly grated black pepper
1/4 cup EVOO 3 to 4 baby fennel, or 1 bulb fennel, trimmed and chopped 3 to 4 cloves garlic, chopped 1 onion, chopped 1 small handful golden raisins, optional 1/2 cup packed chopped fresh herbs (tarragon, thyme and parsley) 1 large bunch Swiss chard, stemmed and chopped
Freshly grated nutmeg 1/3 cup dry white wine 3/4 cup homemade or panko breadcrumbs Instructions: Preheat the oven to 375 degrees F. Grease a 9-inch springform cake pan.
In a saucepot, bring the stock, rice, 1 cup water and butter to a boil. Stir, cover and cook 16 to 17 minutes. Stir in three-quarters of the cheese and season with salt and pepper. Cool. Pile half of the rice into the cake pan and mold across the bottom and up the sides of the pan.
Heat the EVOO in a large skillet over medium to medium-high heat. Add the fennel, garlic, onions, raisins and some salt and pepper, and cook to soften, 8 to 10 minutes. Add the herbs. Wilt in the chard and season with a little nutmeg, then deglaze the pan with the wine and cook to evaporate. When the greens have cooked down, remove them from the heat and fill the cake with the greens. Top the cake with the remaining rice and then with the breadcrumbs mixed with the remaining cheese. Dot the cake top with the butter and bake until golden, 25 to 30 minutes.
Serve warm or at room temp, or chill and freeze for a make-ahead meal. Reheat covered in a moderate oven until heated through, then crisp up the top uncovered. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 27812,"Emeril's Spiced Nuts 2 tablespoons butter 1/4 cup light brown sugar 2 tablespoons water 1/4 teaspoon ground cumin 1/4 teaspoon cayenne 1/4 teaspoon ground cinnamon 1/2 teaspoon salt 2 cups mixed nuts, such as walnuts, pecans, hazelnuts and almonds Instructions: Mix spices and reserve. Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes. Transfer to a small bowl and set aside. Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute. Return the nuts to the skillet and toss to combine with the glaze. Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown. Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork. Let rest until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27813,"Cranberry-Apricot Stuffed Pork Chops 1/4 cup dried cranberries 1/4 cup dried apricots, coarsely chopped 2 rounded tablespoons whole almonds, toasted and chopped 1 tablespoon unsalted butter, softened
1/4 teaspoon fennel seeds, toasted and crushed 1 medium shallot, minced Kosher salt and freshly ground pepper Four 2-inch-thick rib pork chops
3 tablespoons vegetable oil 1/4 cup Calvados, Cognac, or brandy 1 cup chicken broth, homemade or low-sodium canned 1/2 cup heavy cream 2 teaspoons Dijon mustard Instructions: Put the dried fruit in a small bowl. Pour 1/4 cup boiling water over the fruit and set aside for 10 minutes to soften. Drain, reserve the soaking water. In a mini-processor process the fruit with the nuts, butter, fennel and half the shallot until finely chopped. Season with salt and pepper. Transfer to a small sealable plastic bag or pastry bag. Snip about a 1/2-inch opening in the corner of the plastic bag. With a small paring knife, make a pocket starting from rounded side of each chop. Set the tip of the bag inside the pocket and press a quarter of the stuffing into the chop. Repeat with the remaining chops and filling. Preheat the oven to 350 degrees F. Pat the chops dry and season with salt and pepper. In a large saute pan, heat the oil over medium-high heat. Brown one side of the chops, until well browned about 5 minutes. Use tongs to hold the chops and sear the edges of the chops. Turn and brown the other sides of the chops, about 2 minutes. Transfer the chops to a baking sheet and bake until an instant read thermometer inserted into the center of the chops registers 135 degrees F, about 15 minutes. While the chops are in the oven make the sauce. Drain the oil from the saute pan. Off the heat, add the Calvados and the remaining shallots. Return the pan to the heat, taking care since the alcohol may flambe, and cook over high heat until the alcohol is reduced by half and is slightly syrupy. Add the broth and the fruit soaking liquid and boil down until the liquid is reduce by about a third. Add the cream and continue to simmer until it thickens slightly. Whisk in the mustard. Season with salt and pepper to taste. Add any juices that have accumulated on the baking sheet to the sauce. Divide the chops among 4 warm plates or a large platter. Pour on the sauce and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27814,"Queen of the Fairies Cocktail 2 shots half-and-half 2 shots vanilla vodka 2 shots white chocolate liqueur 1/2 shot hazelnut liqueur Instructions: In a pitcher filled with ice, combine the half-and-half, vodka, white chocolate liqueur, and hazelnut liqueur. Mix well and pour into 2 martini glasses. ","[Chardonnay, Moscato, Prosecco]" 27815,"Gorgonzola-Sausage Frittata 2 medium red-skinned potatoes 1/2 teaspoon salt 4 teaspoons extra-virgin olive oil 1/2 pound sweet Italian sausage, casings removed, meat crumbled 6 large eggs 1 red bell pepper, sliced 1/4 crumbled Gorgonzola 1/4 cup basil leaves Instructions: Using a sharp knife or a mandoline, cut the potatoes into thin slices. Place them in a large skillet, and add enough water to just cover the slices. Sprinkle with the salt. Bring the water to a boil and cook the potatoes for 3 to 5 minutes, until just tender. Drain, and allow the potatoes to cool. In a medium frying pan, heat 2 teaspoons of the olive oil over medium heat. Add the sausage and cook until browned and cooked through, 4 to 5 minutes. Remove the sausage from the heat and drain off any fat. In a large bowl, whisk the eggs together until combined. In a medium, ovenproof skillet, heat the remaining 2 teaspoons olive oil over medium heat. Add the bell pepper and saute, stirring often, until just soft, 4 to 5 minutes. Remove the pan from the heat and arrange the potato slices, overlapping slightly, over the peppers. Distribute the cooked sausage and the Gorgonzola evenly over the potato slices. Gently pour the eggs over all. Cover the skillet and return it to low heat. Cook until the eggs are set, 5 to 6 minutes. Meanwhile, preheat the broiler. Place the skillet under the broiler, about 4 inches from the heat, and cook until the eggs are just beginning to brown, about 5 minutes. Remove the skillet from the broiler. Slice the basil into thin ribbons and sprinkle them on top of the frittata. Cut the frittata into wedges and serve warm. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 27816,"Asparagus and Spinach Frittata 2 tablespoons unsalted butter 2 leeks, whites only, thinly sliced
8 large eggs, beaten
2 cups cooked spinach 1 cup blanched asparagus tips
4 ounces goat cheese, crumbled
1/2 cup fresh basil leaves, sliced into chiffonade (thin strips) 1/2 cup grated Parmesan Kosher salt and freshly ground black pepper
Nonstick cooking spray 1/4 cup dried breadcrumbs
Instructions: Preheat the oven to 350 degrees F. Melt the butter in a medium skillet over medium heat. Add the leeks and saute for about 10 minutes, stirring occasionally. Remove from the heat and cool completely. In a large mixing bowl, combine the eggs and sauteed leeks with the spinach, asparagus, goat cheese, basil, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well. Spray a 9-inch nonstick cake pan or springform pan with nonstick cooking spray. Add the breadcrumbs and shake to evenly coat the pan. Pour the egg mixture into the pan. Bake until solid and a toothpick comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 5 minutes. Invert the frittata onto a plate and then flip, right-side up, onto a serving plate, or remove the sides of the springform pan and transfer to a serving plate. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 27817,"Penne with Mushrooms and Caramelized Garlic Topped with Parsley 3 cloves garlic, diced Olive oil 8 mushrooms, diced 1 pound penne pasta Sprig parsley, chopped Instructions: Saute the diced garlic in a pan with olive oil. When slightly brown add the mushrooms and continue to saute. Cook the pasta and drain well. Add the mushroom saute and top with chopped parsley. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 27818,"Overnight Belgian Waffles 1/2 cup warm water (110 to 115 degrees F) 1 package (1/4 ounce) active dry yeast, at room temperature
2 teaspoons sugar
2 cups lukewarm whole milk (90 to 100 degrees F)
1/4 pound (1 stick) unsalted butter, melted, plus extra for the waffle iron
2 tablespoons honey
1 teaspoon pure vanilla extract
1 1/4 teaspoons kosher salt
2 cups all-purpose flour
2 extra-large eggs
1/4 teaspoon baking soda
Sliced bananas, toasted coconut, warm maple syrup, and creme fraiche, for serving
Instructions: The night before, combine the water, yeast, and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla, and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature. The next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (1/3 to 1/2 cup each, depending on your waffle maker), close, and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown. Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup, and creme fraiche and let everyone help themselves. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 27819,"Baked Sausage and Hazelnut-Chocolate Panini 1/2 pound Italian sausage 4 small ciabatta 1 (13 ounce) jar hazelnut chocolate spread Instructions: Preheat oven to 450 degrees F. In a large saute pan over medium-high heat, cook sausages until all sides are brown. Slice lengthwise. Slice bread lengthwise and spread bottoms with hazelnut chocolate spread. Store the remaining chocolate hazelnut spread in a cool dry place. Place sausages on hazelnut chocolate spread. Bake sandwich in oven until bread is lightly toasted. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 27820,"Ma Harper's Creole Gumbo 2 cups all-purpose flour 1 pound chicken meat, light or dark, cut into pieces
2 teaspoons oil 1 pound smoked or hot sausage, sliced
2 large onions, chopped
1 large bell pepper, chopped
1 head garlic, chopped
6 whole blue crabs, cleaned and back shell removed
2 teaspoons thyme
1 teaspoon cayenne pepper
5 ribs celery, chopped
3 small bay leaves
1 bunch green onion, chopped
3 quarts chicken or seafood stock
2 teaspoons salt
1 teaspoon black pepper
Cajun seasoning, to taste
1/4 cup chopped fresh parsley Rice, for serving Gumbo file powder, for serving Instructions: Preheat the oven to 350 degrees F. Place flour in a baking pan and bake, watching and stirring occasionally until flour is a nutty brown color. Sift to remove the lumps of flour. Saute chicken in oil in a large pot. Add sausage and cook until it begins to change color. Add onions, bell pepper and garlic and let cook until onion is clear. Add crabs and let cook until the crabs have changed color. Add thyme, cayenne, celery, bay leaves, green onions and flour and let mixture cook 5 minutes. Add stock and season with salt, pepper and Cajun seasoning. Cook for 45 minutes over medium heat, then stir in parsley. Serve over rice. Add gumbo file to each serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 27821,"Asian Pesto with Grilled Shrimp 3/4 cup roasted peanuts 4 Serrano chiles 3 cloves garlic 1 tablespoon minced ginger Juice of 3 limes 2 tablespoons fish sauce (3 Crab brand) 1/2 cup peanut oil (Lion and Globe brand) 1/2 tablespoon salt 1 tablespoon sugar 2 cups Thai basil leaves 1 cup cilantro leaves 1 cup mint leaves Canola oil 12 large shrimp, peeled, deveined, tail on Salt and black pepper to taste 1 head baby romaine chiffonade Instructions: In a food processor: puree peanuts, chiles, garlic, ginger, lime juice, fish sauce, oil, salt and sugar until smooth. Do not overmix as you can heat the mixture. Add the herbs and puree smooth. Check for seasoning. Oil shrimp on both sides and season. Grill on both sides for about 5 minutes total. Place a layer of romaine on a plate. Lay 3 grilled shrimp on top and liberally drizzle with pesto. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27822,"Lemon Meringue Croissants 1 sheet frozen all-butter puff pastry, thawed All-purpose flour, for dusting 1 large egg, separated, plus 1 egg white 1/3 cup sugar 1 teaspoon fresh lemon juice Pinch of salt 3/4 cup lemon curd Instructions: Roll out the puff pastry on a lightly floured surface into a 12-by-16-inch rectangle. Cut in half crosswise to make two 8-by-12-inch rectangles, then cut each piece crosswise into thirds to make six 4-by-8-inch rectangles. Cut each rectangle in half diagonally to make 12 triangles. Line a baking sheet with parchment paper. Starting from the short side, loosely roll up each pastry triangle; place seam-side down on the prepared baking sheet, about 1 1/2 inches apart. Refrigerate until firm, about 30 minutes. Preheat the oven to 350 degrees F. Whisk the egg yolk with 1 teaspoon water; brush on the pastry. Bake until puffed and golden brown, 30 to 35 minutes. Reduce the oven temperature to 300 degrees F and continue baking until the croissants are cooked through, 35 to 40 more minutes. Let cool completely. Make the meringue: Whisk the egg whites, sugar, lemon juice and salt in a large heatproof bowl until smooth. Place the bowl over a saucepan with 1 inch of simmering water (do not let the bottom of the bowl touch the water); cook, whisking, until the mixture is warm and the sugar is dissolved, 2 to 3 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until the meringue is cool and stiff glossy peaks form, 5 to 10 minutes. Poke a hole in the bottom of each croissant with a thick skewer or chopstick, wiggling it around to create a small pocket. Fill a resealable plastic bag with the lemon curd; snip a corner. Pipe about 1 tablespoon curd into each croissant. Swirl the meringue on top of each croissant using the back of a spoon. Lightly toast the meringue with a kitchen torch. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 27823,"Woo Woo 1 1/2 ounces vodka 1/2 ounce peach schnapps
4 ounces cranberry juice
Instructions: Fill a Collins glass with ice. Add the vodka, peach schnapps and cranberry juice. ","[Riesling, Moscato, Sauvignon Blanc]" 27824,"Dad's Death by Chocolate 1 quart heavy cream 1/4 cup powdered sugar 1/2 cup creme fraiche 2 batches Chocolate Pudding (recipe follows) 3 cups crumbled chocolate wafer cookies Four 1.4-ounce chocolate-covered English toffee bars, such as Heath, chopped 4 egg yolks 1 1/2 cups sugar 4 cups heavy cream 1 teaspoon salt 1 cup unsweetened cocoa 1/3 cup all-purpose flour 1 stick unsalted butter, cubed 1 cup bittersweet chocolate chips Instructions: Death by Chocolate:
In a large bowl, whip the heavy cream with the powdered sugar until aerated, just before soft peaks have started to form. Gently fold in the creme fraiche.
In a large trifle bowl, place a thick layer of the Chocolate Pudding, top with a layer of the whipped cream mixture and then sprinkle on half of the cookies and half of the toffee candy. Repeat the process, finishing with the cookies and candy. Cover with plastic wrap. Chill for 2 hours and serve. Chocolate Pudding:
Whisk the egg yolks and sugar together in a medium bowl. Add the cream and salt and whisk until combined. Mix the cocoa and flour together, and then whisk the wet ingredients into the dry.
Place the mixture in a heavy saucepan over medium heat and stir continuously until the mixture comes to a simmer. Remove from the heat and stir in the butter and chocolate until melted. Let cool.
","[Riesling, Pinotage, Merlot, Cabernet Sauvignon]" 27825,"Black Bass with Piperade and Polenta Olive oil or clarified butter, for sauteing Four 6-ounce black bass fillets, skin on Kosher salt and freshly ground black pepper Soft Parmesan Polenta, recipe follows Yellow and Red Pepper Piperade, recipe follows Extra-virgin olive oil, for finishing 2 cups milk 1 bay leaf Kosher salt 1 cup quick-cooking polenta 1/2 cup grated Parmesan 1/4 cup mascarpone Olive oil, for sauteing and drizzling 2 cloves garlic, smashed and chopped 1 Spanish onion, diced 2 plum tomatoes, finely diced 1 red bell pepper, finely diced 1 yellow bell pepper, finely diced Kosher salt 1/2 cup crushed tomatoes, preferably San Marzano 1 teaspoon red cl flakes 1 teaspoon pimenton (smoked paprika) 1 to 2 teaspoons sherry vinegar 1/3 cup Marcona almonds, toasted and finely chopped Chopped chives, for serving Instructions: Coat a large saute pan with olive oil and bring to a high heat. Coat the bottom of another smaller saute pan with olive oil. Sprinkle the fish with salt and pepper on both sides. When the large saute pan is screaming hot but not quite smoking, lay the fish fillets in the pan skin-side down. Place the small saute pan directly on top of the fillets; this applies gentle pressure to the fish and forces the skin to have contact with the pan and will create crispy skin. Cook the fish for 2 to 3 minutes, and then remove the top pan. Shake the pan a little to unstick the fish. Use a fish spatula to flip the fillets, and cook until the flesh is opaque. Place a dollop of the Soft Parmesan Polenta on the bottom of each plate, top with some Yellow and Red Pepper Piperade and place a piece of fish on top. Finish with a drizzle of extra-virgin olive oil. In a medium-size saucepan, bring the milk, 2 cups water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick. When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmesan and mascarpone. In a large saute pan, add enough olive oil to coat the bottom and place over medium-high heat. Add the garlic and cook until aromatic. Add the onions and continue to saute until slightly caramelized, 6 to 7 minutes. Add the plum tomatoes and diced peppers, season with salt and cook until slightly softened, about 2 minutes. Add the crushed tomatoes, cl flakes and pimenton and cook until the sauce thickens, about 5 minutes. Add the sherry vinegar and cook for an additional minute. Taste and season. Remove from the heat and stir in the chopped almonds and chives. Finish with a drizzle of olive oil. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 27826,"Fruit Salad with Cannoli Cream 1/3 cup whole milk ricotta cheese 2 tablespoons plus 1/3 cup whipping cream 3 tablespoons powdered sugar Pinch ground cinnamon 12 ounces fresh strawberries, hulled, quartered (about 2 1/2 cups) 1/2 dry pint fresh raspberries (about 1 1/4 cups) 1 tablespoon sugar 1 tablespoon fresh lemon juice 2 kiwi, peeled, cut into 1/2-inch pieces 3 tablespoons sliced almonds, toasted Instructions: Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend. Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-firm peaks form. Fold the ricotta into the whipped cream. Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (Can be prepared 4 hours ahead. Cover and refrigerate.) Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes. Add the kiwi. Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. Sprinkle with the almonds and serve. ","[Chardonnay, Moscato, Sauvignon Blanc, Riesling]" 27827,"Tamale Stuffing 3 poblano cl peppers 1 1/3 cups lard 2 teaspoons baking powder Kosher salt 3 1/2 cups masa harina (instant corn flour) 1 cup low-sodium chicken broth 2 tablespoons vegetable oil 1 bunch scallions, chopped 3 cloves garlic, chopped 1 tablespoon chopped chipotle chiles in adobo sauce 1 teaspoon ground cumin 1/2 teaspoon grated orange zest 2 ripe plantains, chopped 3 tablespoons capers, chopped 2 banana leaves (thawed if frozen) Instructions: Preheat the broiler. Halve the poblanos lengthwise and remove the stems and seeds. Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and set aside 5 minutes. Peel off the skin, then roughly chop. Preheat the oven to 375 degrees F. Combine the lard, baking powder and 1 teaspoon salt in a large bowl and mix with a wooden spoon until combined. Whisk the masa harina, 2 cups hot water and the broth in a separate bowl; add to the lard mixture and mix until smooth. Heat the vegetable oil in a large skillet over medium-high heat. Add the scallions, garlic, chipotles, cumin and orange zest and cook, stirring, until the scallions are soft, about 2 minutes. Add the plantains, roasted poblanos and capers and season with salt. Gently stir the scallion mixture into the masa mixture. Line a 9-by-13-inch baking dish with the banana leaves, crossing one over the other, and add the filling. Fold the banana leaves over the filling, tucking them in to seal. Cover with aluminum foil and bake until the filling is set, about 1 hour, 15 minutes, uncovering halfway through. ","[Rioja, Tempranillo, Garnacha, Barbera]" 27828,"Pastitsio with Lamb and Sausage 1 pound ground lamb 8 ounces hot Italian bulk sausage or 2 links cut from the casings 1 large fresh bay leaf 5 to 6 cloves garlic, chopped 1 onion, finely chopped EVOO, as needed 1 fresh or dried small red cl pepper, seeded and finely chopped 3 tablespoons minced fresh rosemary Salt and freshly ground black pepper 2 tablespoons tomato paste 2 cups dry red wine 2 cups chicken or beef stock One 28-ounce can San Marzano tomatoes 1 long piece orange or lemon rind 1 cinnamon stick Salt 1 1/2 pounds Greek macaroni 3 egg whites 1/2 cup grated Parmigiano-Reggiano EVOO, for drizzling 6 tablespoons butter 6 tablespoons all-purpose flour 1 quart milk Salt and freshly ground black pepper Freshly grated nutmeg, to taste 3 egg yolks, beaten 3/4 to 1 cup grated Parmigiano-Reggiano Instructions: For the bechamel sauce: Melt the butter over medium-high heat in a saucepot, and then whisk in the flour 1 to 2 minutes. Whisk in the milk and season with some salt, pepper and a little nutmeg. Cook until the sauce thickens enough to coat a spoon and adjust the seasoning once more. Pour a ladleful of the sauce into a bowl with the yolks, whisking to temper the eggs before adding into the pot. Stir in the cheese and remove from the heat. For the spicy meat sauce: Heat 2 turns of the pan EVOO in a large Dutch oven over medium-high heat. Brown the lamb and sausage well, breaking up the meat as it cooks. Stir in the bay leaf, garlic, onions and peppers and sprinkle with the rosemary, some salt and pepper. Cook until the onions soften, 5 minutes. Stir in the tomato paste and cook until fragrant, then pour in the wine and reduce by half. Add the stock and tomatoes, breaking them up as they cook, and reduce the heat to a simmer. Throw in the citrus rind and cinnamon stick to mellow the sauce, and simmer until the tomatoes cook down, 30 minutes. Discard the rind, cinnamon stick and bay leaf. For the pasta: Bring a large pot of salted water to a boil and cook the pasta to al dente. Just before draining the pasta, add 1 cup of the starchy cooking liquid to your sauce. Beat the egg whites until frothy and combine with the cheese, and then toss with the pasta. For assembly: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with EVOO. Spoon in half of the pasta, then layer with all of the meat sauce followed by the remaining pasta. Pour all of the bechamel on top as the last layer. (Cool and store for a make-ahead meal, bringing to room temperature before baking and serving.) Set the pastitsio on a baking sheet to catch any drips and bake until deeply golden on top, 1 hour. Cool 15 to 20 minutes, then cut and serve. ","[Barolo, Barbaresco, Dolcetto, Garnacha]" 27829,"Black Bean and Kale Soup 1 tablespoon olive oil 1 onion, diced
2 cloves garlic, minced
1 quart low-sodium vegetable broth
Two 15-ounce cans black beans
2 cups frozen chopped kale
Sour cream, shredded cheese and diced avocado, for serving, optional
Instructions: In a Dutch oven, heat the olive oil over medium heat. Add the onion and saute until tender and translucent, 7 to 8 minutes. Stir in the garlic and cook 1 minute. Add the broth, beans (do not drain) and kale. Bring to a low boil, reduce to a simmer, cover and cook until heated through, about 25 minutes. Serve with sour cream, shredded cheese and diced avocado, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27830,"Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa B, L or D meal: good for Breakfast, Lunch or Dinner 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1/2 pound bulk breakfast sausage, such as maple sausage 1 medium sweet potato, scrubbed clean, cut in 1/2 lengthwise, thinly sliced into 1/2 moons 1 large red onion thinly sliced, divided 2 teaspoons chili powder, 2/3 palm full 1 teaspoon ground cumin, 1/3 palm full 2 teaspoons ground coriander, 2/3 palm full Salt and pepper 3 yellow vine ripe tomatoes, seeded and diced 1 small jalapeno pepper, seeded and chopped 2 to 3 tablespoons chopped fresh cilantro, a palm full 1 lime, juiced 1/2 cup chopped flat-leaf parsley, a few handfuls 1 cup grated manchego or extra-sharp Cheddar 1 tablespoon butter 4 large eggs Instructions: Preheat a large nonstick skillet over medium high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks, brown sausage for 3 minutes. Add the sweet potatoes and 3/4 of the chopped red onion to the sausage, season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender. While the hash is cooking, in a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, cilantro, lime juice and a little salt and pepper. Once the hash is cooked, add the chopped parsley, stir to combine and transfer hash to a serving platter. Sprinkle with the cheese and cover with aluminum foil, the cheese will melt while you make the fried eggs. Wipe clean the skillet you made the hash in, return it to the cook top over medium-high heat and add the butter. Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like! Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 27831,"Bottle Cap Salsa 1/2 cup olive oil 1/2 cup garlic cloves 12 large vine ripe tomatoes, rough chopped 2 yellow jumbo onions, rough chopped 2 poblano peppers, quartered and cored 1/4 cup kosher salt 1 tablespoon cracked black pepper 6 dried chipotle chiles 3 dried ancho chiles 3 tablespoons coriander seed 3 tablespoons cumin seed 3 tablespoons dried oregano 3 tablespoons granulated sugar Zest and juice of 3 limes 1 bunch fresh cilantro, roughly chopped Instructions: Preheat the broiler. In a small pan or saucepot, heat 1/4 cup of the olive oil with the garlic cloves. Keep just below a simmer until the garlic is very tender, about 20 minutes. Set aside. Place the tomatoes, onions and poblanos in a large bowl. Add the remaining 1/4 cup olive oil and season with the salt and black pepper. Spread on a sheet pan and broil directly under the flame until the ingredients are evenly charred. Meanwhile, remove the stems and seeds from the chipotles and anchos and soak in hot water until soft. Drain and set aside. Toast the coriander and cumin seeds in a dry skillet until lightly toasted and aromatic. Remove the garlic from the oil (reserve the oil for another use) and combine with the chiles, tomatoes, onions, poblanos, coriander and cumin seeds, oregano, sugar, lime zest, lime juice and cilantro in a food processor. Pulse a few times until the desired consistency is reached. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 27832,"Herb-Roasted Acorn Squash with Queso Fresco and Pomegranate 2 cloves garlic, minced 3 tablespoons olive oil
1 tablespoon chipotle powder
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
Kosher salt and freshly ground black pepper
1 acorn squash, halved lengthwise, seeded and cut into 3/4-inch slices
1 cup crumbled queso fresco
1 cup pomegranate seeds
Fine sea salt, for sprinkling Fresh cilantro leaves, for garnish
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle with olive oil. In a medium bowl, combine the garlic, olive oil, chipotle powder, sage, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the squash slices to the bowl and toss until evenly coated with the spices and herbs. Place the squash on the prepared baking sheet and roast until a fork goes through smoothly, 25 to 30 minutes. Remove from the oven and serve warm, topped with the queso fresco and pomegranate seeds. Sprinkle with some fine sea salt and garnish with cilantro leaves. ","[Rioja, Barbera, Tempranillo, GSM]" 27833,"The Best Cinnamon Rolls 3/4 cup whole milk, warmed to 110 degrees F One 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoons) 3 tablespoons granulated sugar 3 large eggs, at room temperature 2 1/2 teaspoons kosher salt 2 1/4 cups bread flour, plus more for dusting (see Cook's Notes) 1/3 cup plus 1 tablespoon whole-wheat flour 3 tablespoons nonfat dry milk powder 2 3/4 sticks unsalted butter, cut into tablespoon pieces, at room temperature, plus more for greasing 1 1/2 cups packed dark brown sugar 2 tablespoons ground cinnamon 1 cup confectioners' sugar 3 tablespoons heavy cream, plus more if needed 1 teaspoon pure vanilla extract Instructions: Whisk together the whole milk and yeast in the bowl of a stand mixer. Let sit 10 minutes to dissolve; you will see a few\u202fbubbles,\u202fbut the mixture won't be foamy. Whisk together the granulated sugar, eggs and 1 1/2 teaspoons of the salt in a small bowl. Add the bread flour, whole-wheat flour,\u202fmilk powder and beaten eggs to the yeast and mix with a wooden spoon until a shaggy dough\u202fforms. Fit the bowl in place on\u202fthe\u202fstand mixer\u202fand fit the mixer with\u202fthe dough hook. Mix on medium speed until the dough comes together but is still slightly tough, about 3 minutes. Increase the speed to high and add 10 tablespoons of the butter a tablespoon at a time (the dough will look broken after each addition, but it will eventually come together) and beat until the dough is smooth, elastic and very tacky but pulls away from the sides of the bowl, about 12 minutes.\u202f(This may seem like a long time, but the texture of the bread improves with a long knead time.) Alternatively, knead the dough on a surface lightly dusted with bread flour, adding 1 tablespoon of butter at a time, until smooth and elastic, about 15 minutes.
Cover\u202fthe bowl\u202fwith plastic wrap and let the dough rise in a warm, draft-free area until\u202fit has a buttery, yeasty smell and has\u202fdoubled in volume, 30 to 45 minutes.\u202f(If your kitchen is warm, check it at 35 minutes. It should smell buttery and yeasty, and if it's doubled, it's done. If not, check again in 10 minutes.)
Meanwhile, whisk together the dark brown sugar, cinnamon and 1/2 teaspoon of salt in a medium bowl until no lumps of sugar remain. Smash in\u202fthe remaining\u202f12 tablespoons butter with a rubber spatula and stir until completely combined.
Place a large sheet of parchment paper on a clean work surface and heavily dust with bread flour. Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Place the dough on the paper. Roll the dough into a 12-by-15-inch\u202frectangle, pushing the edges towards the center to make straight sides. Spread the brown sugar mixture over the dough in an even layer,\u202fleaving a 1/4-inch border around the edges. Starting from\u202fa\u202flong end and using the parchment to help you, tightly roll the dough into a log, pressing the sides occasionally to keep them flush. Transfer to a baking sheet and freeze for 20 minutes to firm up\u202fthe dough.
Butter the bottom and sides of a 13-by-9-inch baking pan. Cut the dough crosswise into 12 pieces and arrange them cut-side up in the pan in a uniform 3-by-4 grid. There will be about 1/4 inch between each roll and that's ok, the rolls will fill in the gaps as they proof and bake. Let rise, uncovered, in a warm, draft-free area, 40 to 50 minutes.\u202f\u202f
Meanwhile, arrange a rack in the center of the oven and preheat\u202fto 350 degrees\u202fF.\u202f\u202f
Bake the cinnamon rolls until golden brown on top and baked all the way through, 25 to 30 minutes. Transfer to a wire rack and cool for about 30 minutes before glazing.\u202f\u202f
Meanwhile, whisk the confectioners' sugar, cream, vanilla and remaining 1/2 teaspoon salt in a small bowl until smooth and creamy, adding more cream if\u202fnecessary\u202fto make a thick glaze. Drizzle the glaze over the cinnamon rolls and serve warm.\u202f
","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]" 27834,"Big Daddys Cherry Milkshake 1 pint vanilla ice cream 1 cup maraschino cherries with juices, plus cherries for garnish 12 ounces vanilla cream soda 1/2 cup milk Whipped cream, for garnish Instructions: Add the ice cream, cherries with juice, cream soda and milk to a blender and pulse until well mixed, but slightly chunky. Pour into float glasses. Garnish with whipped cream and maraschino cherries. Serve with a straw and enjoy. ","[Chardonnay, Moscato, Riesling]" 27835,"Carrot, Green Apple and Mint Salad 1/3 cup plain nonfat yogurt 2 tablespoons mayonnaise 1 tablespoon lemon juice 1 tablespoon cider vinegar 1 teaspoon honey 1 pound carrots, peeled and trimmed 1 Granny Smith apple, cored 2 tablespoons roughly chopped fresh mint leaves Salt Instructions: Fold a full sheet of paper towel into quarters and place it in a small bowl. Spoon the yogurt on top of the paper towel. Place it in the refrigerator for 20 minutes so the yogurt can drain and thicken. In a small bowl whisk together the thickened yogurt and the mayonnaise, until smooth. Whisk in the lemon juice, vinegar, and honey. Grate first the carrots and then the apples in a food processor. Transfer them to a large bowl and stir to combine. Pour the dressing over the carrot mixture and toss. Add the mint and season with salt. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 27836,"Banana-Walnut-Coconut Quick Bread with Brown Butter Glaze 1/2 cup melted unsalted butter or vegetable oil, plus more melted butter or oil for brushing the pan 1 1/4 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 cup sweetened shredded coconut 3/4 cup chopped toasted walnuts 1/2 cup plain yogurt or sour cream 1 teaspoon pure vanilla extract 2 large eggs 1 teaspoon grated lemon or orange zest, optional 1 cup mashed bananas (about 2 medium) 3 tablespoons unsalted butter 1/2 cup confectioners' sugar 2 tablespoons milk Instructions: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with butter and set aside. Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the coconut and walnuts and toss together. Set aside. Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the mashed bananas. Fold this mixture into the flour mixture until just incorporated. Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the large and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack. When the bread is cool, cook the butter in a small saucepan over low heat until brown; keep warm. Put the confectioners' sugar and milk in a small bowl and whisk in the brown butter until smooth. Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 27837,"Keto Loaded \Baked Potato\ Soup 1 small head cauliflower, cut into florets (about 3 cups) 1 bunch radishes, trimmed and quartered (about 1 1/4 cups) 1 tablespoon extra-virgin olive oil Fine sea salt and freshly ground black pepper 6 slices uncured bacon, chopped 1 large yellow onion, chopped (about 2 cups) 2 ribs celery, chopped (about 1/2 cup) 3 cloves garlic, minced (about 1 tablespoon) 4 cups low-sodium chicken broth 1 tablespoon unsalted butter 4 ounces Cheddar cheese, shredded (about 1 cup) Hot sauce, optional 2 tablespoons minced fresh chives, for serving, optional Sour cream, for serving, optional Instructions: Place a large baking sheet in the center rack of the oven. Preheat the oven to 425 degrees F. In a large bowl, toss the cauliflower and radishes with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Carefully remove the hot baking sheet from the oven and spread the vegetables on the baking sheet in a single layer. Roast until the vegetables are tender and caramelized in spots, stirring once or twice, 25 to 30 minutes.
Place the bacon in a large saucepan over medium-low heat. Cook, stirring occasionally, until the bacon is crisp and golden, 10 to 13 minutes. Using a slotted spoon, transfer the bacon to a small dish. Pour off all but 1 tablespoon bacon fat. Add the onion and celery to the pan, sprinkle with 1/4 teaspoon salt and cook, stirring, until tender, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Pour in the broth, add the roasted vegetables and bring to a boil. Reduce the heat, partially cover and simmer to allow the flavors to meld, about 20 minutes.
Working in batches, transfer the soup to a blender. Add the butter and 3/4 cup cheese and blend, being careful of hot liquid, until smooth. Season with salt, pepper and hot sauce if desired. Return the soup to the pan to rewarm if needed. Kcals: 330, Total Fat: 24 g, Sat Fat: 12 g, Cholesterol: 60 mg, Sodium: 1230 mg, Carbs: 14 g, Fiber: 4 g, Protein: 22 g, Sugar: 5 g ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 27838,"Ranch Potato Wedges with Three Dips 3/4 cup buttermilk powder 1 tablespoon dried parsley, crumbled
1 tablespoon dried chives, crumbled
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
Kosher salt and freshly ground black pepper
Two 12- to 14-ounce russet potatoes, scrubbed and cut lengthwise into 1/2-inch wedges 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 16-ounce container sour cream 3 tablespoons minced fresh chives
3 tablespoons prepared BBQ sauce
2 to 3 dashes hot sauce
1/4 cup prepared giardiniera, minced
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 400 degrees F and line a large rimmed baking sheet with parchment paper. Make the ranch seasoning: In a medium bowl, whisk the buttermilk powder with the dried parsley, dried chives, garlic and onion powders, 1 teaspoon salt and 1/2 teaspoon pepper.
Bake the potato wedges: In a large bowl, toss the potatoes with the olive oil and season with salt and pepper. Add 1/4 cup plus 2 tablespoons of the ranch seasoning and toss well. Arrange the potato wedges on the prepared baking sheet. Bake for 40 to 45 minutes, until browned and crisp; flip the wedges halfway through baking. Make the dips: Meanwhile, in a medium bowl, whisk the sour cream with the remaining ranch powder, then divide this mixture evenly among 3 small bowls. Stir the chives and 1 teaspoon of water into one bowl of the ranch dip. Stir the BBQ sauce and hot sauce into the second bowl. Stir the giardiniera into the last bowl. Season each dip with salt and pepper. Serve the ranch potato wedges with the three dips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27839,"Roasted Cauliflower Burrito 1 large head cauliflower head, cut into small florets 1 pound tricolor fingerling potatoes (you may substitute any type of fingerling or small potato) 3 cups crimini mushrooms, cleaned and quartered
2 cups canned chickpeas, drained and rinsed
3 tablespoons extra-virgin olive oil
3 tablespoons curry powder
1 tablespoon ground cumin
Kosher salt and freshly ground black pepper Six 12-inch flour tortillas Spicy Refried Beans, recipe follows 1 tablespoon canola oil 1/2 cup Spicy Peach Chutney, recipe follows 1/2 cup diced white onion
4 cups finely sliced white cabbage
1 cup crumbled queso fresco, optional 1 cup plain yogurt, optional
4 pounds yellow peaches, peeled and pitted, or 4 cups frozen peaches (thawed), cut into 1-inch cubes 1 1/2 cups turbinado sugar
1 cup apple cider vinegar
1/2 cup diced red onion
1/3 cup golden raisins
3 tablespoons yellow mustard seeds
1 tablespoon grated fresh ginger root
1 teaspoon garam masala
1/2 teaspoon ground turmeric
2 jalapenos, seeded and diced
1 red Fresno cl (or cayenne), seeded and diced
1 clove garlic, minced
4 cups dried pinto beans 1/2 cup extra-virgin olive oil
2 cups diced yellow onions 6 cloves garlic, minced
2 jalapenos, seeded and diced
2 tablespoons ground cumin
Kosher salt
Instructions: For the roasted vegetable filling: Preheat the oven to 375 degrees F. In a large mixing bowl, combine the cauliflower, potatoes, mushrooms, chickpeas, olive oil, curry powder, cumin, 2 teaspoons salt and freshly ground black pepper to taste. Mix well to coat evenly. Spread the vegetables in a large roasting pan and roast until browned and lightly charred around the edges, about 20 minutes. (The cauliflower should still have a bite to it.) Keep warm. To assemble the burritos: Slightly heat up a tortilla in a large pan or over the open flame of a burner (this also helps prevent it from cracking when you roll it up). Smear a little of the Spicy Refried Beans down the middle. Add a pile of the roasted vegetables, then roll the end of the tortilla over the top of the filling, folding over both ends to hold the filling in place. Continue to roll over to form a tight log shape. Heat the canola in a large pan over medium heat. Place the burritos seam-side down in the pan and cook until golden brown and sealed, 1 to 2 minutes. Top each burrito with a heaping spoonful of Spicy Peach Chutney, then a handful of cabbage, then some onion. Add queso fresco and yogurt to taste, if using. Serve with an extra side of Spicy Refried Beans and Spicy Peach Chutney. Combine the peaches, turbinado sugar, apple cider vinegar, red onion, raisins, mustard seeds, ginger root, garam masala, turmeric, jalapenos, Fresno cl and garlic in a deep pot. Bring to a boil, reduce the heat and simmer, covered with the lid slightly ajar, until all the excess liquid boils away and it has a thick, jam-like texture, 45 to 60 minutes. Cool completely and store in an air-tight jar or container in the refrigerator for up to 10 days. Soak the beans in water overnight. Set a pressure cooker on medium-high heat and add the oil. Add the onions and cook until translucent, 5 minutes. Add the garlic and jalapenos and cook until fragrant, 3 minutes. Add the cumin, drained beans, 2 tablespoons salt and 12 cups water. Cover with the lid and cook until the beans are tender, 30 to 45 minutes. Remove half of the beans and puree them in a blender with some of the liquid from the pot until completely smooth. Return the pureed beans to the pot with the remaining beans and mix together. Taste for seasoning and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 27840,"Mile-High Peanut Butter Brownie Pie 13 tablespoons unsalted butter 1 cup all-purpose flour, plus more for dusting (see Cook's Note) 9 ounces peanut butter sandwich cookies, such as Nutter Butter 1/3 cup unsweetened cocoa powder 1/4 teaspoon kosher salt
2 ounces semisweet chocolate, chopped 4 large eggs 1 cup sugar 1/2 cup peanut butter chips, plus more for garnish One 8-ounce block cream cheese, at room temperature 1 1/4 cups creamy peanut butter 1/2 cup marshmallow creme 1 cup heavy cream 1/3 cup mini semisweet chocolate chips, plus more for garnish 4 ounces cream cheese, at room temperature 1 cup heavy cream 1/3 cup sugar Instructions: For the brownie: Preheat the oven to 350 degrees F. Grease a 9-inch deep-dish pie plate with 1 tablespoon butter, then dust with flour. Tap out any excess.
Microwave 4 tablespoons butter in a small microwave-safe bowl in 30-second intervals until melted, about 1 minute. Add the peanut butter cookies to the bowl of a food processor and process until fine crumbs have formed. Pour in the melted butter and pulse until the cookies are wet like sand. Press the cookie crumbs into the bottom and completely up the sides of the prepared pie plate.
Whisk the flour, cocoa powder and salt in a medium bowl. Melt the semisweet chocolate and the remaining 8 tablespoons butter in a medium saucepan over medium heat, stirring constantly to prevent burning, about 2 minutes. Stir in the eggs and sugar until well combined. Gently fold in the flour mixture until well combined. Fold in the peanut butter chips. Pour the batter in the cookie crust and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove to a wire rack to cool completely, about 1 hour.
For the peanut butter cream: Meanwhile, place the cream cheese, peanut butter and marshmallow creme in a medium bowl. Beat with an electric mixer on medium speed until smooth. Add the heavy cream to a separate medium bowl and beat with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Fold the whipped cream into the peanut butter mixture, then fold in the mini chocolate chips. Spread the mixture on the top of the pie and chill until completely set, about 2 hours.
For the whipped topping: Meanwhile, whisk the cream cheese, heavy cream and sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Mound the whipped topping on top of the pie and sprinkle with more mini chocolate chips and peanut butter chocolate chips. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27841,"Shredded Pork with Black Pepper-Peach Glaze 3 to 4 pounds boneless pork shoulder 1/4 cup freshly cracked black pepper
1/4 cup packed brown sugar
2 tablespoons kosher salt
2 cups sliced fresh or frozen peaches (about 3 peaches)
1 cup sweet peach tea
Texas toast, for serving, optional Instructions: Position an oven rack in the lowest position and preheat the oven to 300 degrees F. Cut the pork shoulder fat-side up into 4 quarters, making sure each quarter has some of the fat cap. Mix together the pepper, sugar and salt in a small bowl, then rub all over the pork. Put the peaches in the bottom of a large Dutch oven. Rest the pork fat-side up on top of the peaches. Bake until the pork is very tender and shreds easily, 3 1/2 to 4 hours. Transfer to a large bowl and let rest until cool enough to shred, keeping all the juices in the pot. Shred and reserve. While the pork rests, place the pot with the cooking juices over medium-high heat. Once it starts to bubble, pour in the peach tea and use a wooden spoon to scrape up any browned bits from the bottom and sides of the pot. Return to a boil, reduce the heat to medium and let simmer until the sauce is thickened slightly, 2 to 3 minutes. Add the shredded pork back in the pot and toss to combine. Serve the pork with slices of Texas toast if desired. ","[Barbera, Tempranillo, Garnacha, Riesling]

" 27842,"Deep-Fried Scallops \Oscar
1/2 pound (2 sticks) unsalted butter Two 1-pound cans lump crabmeat
2 tablespoons granulated garlic Juice of 2 lemons 1 small bunch fresh chives, chopped
1 bunch fresh parsley, chopped
Kosher salt and freshly ground pepper 2 cups heavy cream 1/2 pound (2 sticks) unsalted butter
8 ears corn, kernels cut off
3 cloves garlic, roughly chopped
1 shallot, roughly chopped
3 cups cornmeal 1/2 cup all-purpose flour 1/4 cup Creole seasoning 1/4 cup granulated garlic Kosher salt and freshly ground pepper Oil, for frying 16 sea scallops 1 cup arugula 1 cup watercress Olive oil, for drizzling Juice of 1 lemon Kosher salt and freshly ground pepper Instructions: For the Oscar sauce: In a medium saucepan, combine the butter, crabmeat, granulated garlic, lemon juice, chives, parsley, 2 tablespoons salt and 2 tablespoons pepper and warm gently. Keep warm. For the corn cream: Add the cream, butter, corn, garlic and shallot to a food processor and blend well. Transfer to a saucepan, then simmer until hot. Remove from the heat, then strain through a fine-mesh sieve. For the scallops: Combine the cornmeal, flour, Creole seasoning, granulated garlic, 2 1/2 tablespoons salt and 2 1/2 tablespoons pepper in a large bowl. Fill a large Dutch oven halfway with oil and slowly bring the temperature to 350 degrees F. Sprinkle the scallops with salt and pepper, then dredge in some of the cornmeal mixture (reserve the rest for another use). Fry the scallops until golden. For serving: Toss together the arugula and watercress with some olive oil, the lemon juice and salt and pepper to taste. Spread the corn cream across 4 plates. Divide the salad among the plates on top of the cream, then top with the scallops. Top the scallops with the crab sauce and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 27843,"Smoked Salmon and Asparagus Puffs 3 ounces hot-smoked salmon 1/4 cup whipped cream cheese, at room temperature
2 tablespoons mayonnaise
1 1/2 teaspoons lemon zest
1 teaspoon roughly chopped fresh dill
1/2 teaspoon hot sauce
1/4 teaspoon smoked paprika
2 1/2 teaspoons roughly chopped chives Kosher salt and freshly ground black pepper All-purpose flour, for rolling the dough
One 8-ounce can refrigerated crescent roll dough (8 pieces)
4 to 5 medium asparagus spears, trimmed and cut into 2-inch pieces 1 large egg
Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Put the smoked salmon in the bowl of a food processor and pulse until finely chopped. Add the cream cheese, mayonnaise, lemon zest, dill, hot sauce, smoked paprika and 1 1/2 teaspoons of the chives. Blend until the mixture is smooth. Season with salt and pepper. Lightly dust a clean surface with flour. Unroll the crescent dough and separate into 8 triangles, following the perforations. Cut each triangle in half lengthwise to make 2 thin triangles. Starting at the wide end of a triangle piece, spread 1 1/2 teaspoons of the smoked salmon mixture toward the tip. Place a piece of asparagus about 1/4 inch from the bottom of the dough's wide end, then roll up towards the tip. Place on the baking sheet with the tip of the roll-up flat on the baking sheet. Repeat with all the dough. Lightly whisk the egg with 1/2 teaspoon water. Brush the egg wash over each puff, then sprinkle some of the remaining chives over each. Bake until golden brown, 15 to 18 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27844,"Homemade Almond Butter 1 pound (about 4 cups) skin-on raw almonds Kosher salt
2 tablespoons honey
2 to 3 tablespoons vegetable oil
Instructions: Preheat the oven to 350 degrees F. Place the almonds on a rimmed baking sheet and bake, shaking the pan halfway through, until golden and fragrant, about 8 minutes. Transfer the almonds to a food processor and add 1/2 teaspoon salt, then process until it is a smooth paste, about 5 minutes. Add the honey and continue to process until combined. With the machine still running, slowly drizzle in 2 tablespoons oil. Thin if desired with the remaining tablespoon oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27845,"Healthy Air Fryer Turkey Meatballs with Zoodles 1 1/2 pounds zoodles (spiralized zucchini noodles, from about 3 medium zucchinis; see Cook's Note) Kosher salt 1/3 cup plain breadcrumbs 1/4 cup whole milk 8 ounces ground turkey 1/4 cup ricotta 2 tablespoons chopped fresh parsley 1 tablespoon finely grated Parmesan, plus more for serving 1/2 teaspoon dried oregano Freshly ground black pepper Nonstick cooking spray 1 1/4 cups jarred tomato sauce Instructions: Toss the zoodles with a good pinch of salt in a large bowl. Let sit until the zoodles begin to soften and release some excess liquid, about 10 minutes. Pat them dry and set aside. Meanwhile, combine the breadcrumbs and milk in a medium bowl and let sit while the breadcrumbs soften and absorb most of the liquid, about 5 minutes. Add the turkey, ricotta, parsley, Parmesan, oregano, 1/2 teaspoon of salt and several grinds of black pepper to the breadcrumb mixture, then mix thoroughly with your hands to combine. Form into 12 meatballs (each about 1 1/2 tablespoons and 1-inch wide).
Preheat an air fryer to 400 degrees F. Spray the inside of the basket with cooking spray and add the meatballs, leaving some space between each for air circulation. Air fry until golden brown on the outside and just cooked through, about 10 minutes, turning the meatballs about halfway through the cooking time.
Meanwhile, warm the tomato sauce in a medium saucepan set over medium heat. Add the meatballs to the sauce, lower the heat to low and keep warm.
Season the zoodles with a 1/4 teaspoon of salt and several grinds of black pepper. Air fry at 400 degrees F until tender and starting to brown at the edges, tossing halfway through, 5 to 6 minutes. Divide the zoodles between 2 dinner plates or shallow bowls, then top each with 6 meatballs and spoon the warm tomato sauce over top. Serve with a sprinkle of Parmesan.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 27846,"Sloppy Jerky Turkey Joes 2 tablespoons vegetable oil 2 pounds lean ground turkey or turkey breast 1 onion, chopped 2 Fresno cl peppers or 1 Anaheim pepper, seeded and finely chopped 1 sweet bell pepper, seeded and chopped 3 to 4 cloves garlic, chopped Kosher salt and freshly ground black pepper 1 tablespoon paprika or smoked sweet paprika 1-inch piece fresh ginger, grated or minced 1 teaspoon allspice 1/2 teaspoon ground cinnamon Freshly grated nutmeg 2 tablespoons chopped fresh thyme leaves Small handful cilantro leaves, finely chopped or 1/2 a palmful ground coriander 2 tablespoons cider vinegar 2 tablespoons dark brown sugar 1 tablespoon Worcestershire sauce 1 lime, juiced 1 cup tomato sauce 8 rolls, soft or crusty, split Chopped scallions, for garnish Chopped pickles, for garnish Chopped cilantro leaves, for garnish Instructions: Heat the oil in a large skillet over medium-high heat. When the oil ripples and is hot, add the meat and brown. Add the onions, cl, bell pepper, garlic and salt and pepper, to taste. Stir in the paprika, ginger, allspice, cinnamon, nutmeg, thyme and cilantro. Stir occasionally for 8 to 10 minutes. In a small bowl combine the vinegar, sugar, Worcestershire sauce, lime juice, and tomato sauce. Stir the sauce into the turkey mixture. Simmer for a few minutes, then serve on rolls with a garnish of scallions, chopped pickles, and chopped cilantro. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 27847,"Tomato Soup with Pancetta 1 tablespoon olive oil 3 ounces pancetta, chopped 1 small onion, chopped 3 (3/4-inch-thick) slices rustic rye bread (each about 5 3/4 by 3 3/4 inches), cubed 6 cups canned low-salt chicken broth 1 (28-ounce) can diced tomatoes with juices 1/4 cup coarsely chopped fresh basil leaves 1/2 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper flakes Salt and freshly ground black pepper 1/4 cup mascarpone cheese 1/4 cup sour cream Instructions: Heat the oil in a heavy large pot over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 3 minutes. Add the bread and toss to coat with the pan drippings. Saute until the bread is crisp and golden, about 5 minutes. Add the broth, tomatoes, basil, oregano, and crushed red pepper. Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer until the flavors blend, about 10 minutes. Season soup with salt and pepper. Stir the mascarpone and sour cream in a small bowl to blend. Ladle the soup into bowls. Spoon a dollop of the mascarpone mixture atop the soup and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 27848,"Fish Sticks with Tartar Sauce 1-pound piece boneless, skinless cod and/or boneless chicken strips* 2 cups panko (Japanese coarse bread crumbs) 1 cup all-purpose flour 2 teaspoons kosher salt, plus for seasoning 3 large eggs Freshly ground black pepper Corn oil, for frying Tartar Dipping Sauce, recipe follows 2/3 cup mayonnaise 1/4 cup sweet pickle relish Freshly squeezed juice from 1/2 lemon (about 1 tablespoon) Instructions: Prepare a paper towel-lined baking pan and set aside. Cut each fillet into 1-inch strips. Toss the panko, flour, and 2 teaspoons salt in 1 shallow bowl or pie plate, and beat the eggs lightly in another.
Heat about 1/4-inch of oil in a large skillet over medium-high heat. Season the fish all over with salt and pepper, dip in the eggs, and then press into the panko mixture to coat evenly, shaking off any excess. Carefully place the fish in the hot oil, taking care not to crowd the pan. Adjust the heat as necessary to maintain a constant sizzle. Fry the fish, turning once, until evenly brown, about 2 to 3 minutes total. Transfer to paper towels to absorb excess oil, and, if necessary, keep warm in the oven on the rack. Repeat with the rest of the fish. Serve hot with the dipping sauce. Stir together the mayonnaise, relish, and lemon juice. Chill for 10 minutes. Serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 27849,"Seared Duck Breast with Ginger 4 whole duck breasts, approximately 6 to 8 ounces each Salt and freshly ground black pepper to taste 3 tablespoons chopped shallots 1 tablespoon grated ginger 2 tablespoons honey 1/4 cup mirin (sweet sake) 1 cup hot chicken broth 1 tablespoon light soy sauce 1 cup finely shredded white cabbage 2 scallions, chopped, about 1/2 cup Instructions: With the point of a knife, score the skin side of the duck breasts in crosshatch pattern, being careful not to pierce the flesh of the meat. Season the duck breasts with salt and pepper. Heat a saute pan over medium heat for 2 minutes before adding the breasts, skin side down. Cook over medium to low heat for approximately 6 minutes to 8 minutes to render the fat. Before turning the breasts over, carefully remove the excess fat from the saute pan. Turn the breasts over and saute the flesh side for 3 to 4 minutes before removing the duck breasts from the pan. Add the shallots to the pan in which the duck breasts were cooked and return to the heat. Saute the shallots briefly before adding the ginger, add the honey and mirin, stir to combine and add the hot broth. Reduce to a simmer and cook until half the liquid has evaporated. Add the soy and cabbage and cook for 2 minutes before adding the scallions, stir, and remove from the heat. The breasts have rested for several minutes and should now be medium rare. They can be sliced lengthwise or crosswise and several slices placed on each plate. Quickly reheat the sauce, if necessary, and drizzle some around the duck breasts. ","[Burgundy, Pinot Noir, Barolo, Tempranillo]" 27850,"Taramasalata 4 ounces almonds, blanched and sliced 11/3 pounds Idaho potato, boiled with skin, peeled and chilled 1/2 yellow onion, peeled and cut into thirds 11/4 pounds tarama 8 ounces corn oil 8 ounces lemon juice 1 1/4 pounds tarama 5 ounces seltzer Instructions: Run the almond, potatoes and onions through a meat grinder, allowing the mixture to drop into a bowl with a little corn oil at the bottom. Combine the potato mixture with tarama and transfer it to a standing mixing bowl. Fit the mixer with a paddle attachment. Add lemon juice and mix on #2 speed. Add corn oil in a slow steady stream. If mixture gets too thick, ad a splash of seltzer. Continue to add oil until it is fully blended. Add olive oil in slow steady stream. Combine and finish with seltzer until mix is the consistency of light mashed potatoes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 27851,"Roasted Sweet Vidalia Pork Loin One 3-pound center-cut pork loin Kosher salt and freshly cracked black pepper
3 tablespoons olive oil
3 Vidalia onions, sliced into thin half-moons
1 apple, sliced thick
1 teaspoon caraway seeds
1 teaspoon dried thyme
4 cloves garlic 3/4 cup chicken stock 1/2 cup hard apple cider
1 tablespoon Dijon mustard
1 tablespoon unsalted butter
1/4 cup fresh flat-leaf parsley, chopped
Instructions: Preheat the oven to 375 degrees F. Generously sprinkle all sides of the pork loin with salt and pepper. Place a braiser or shallow Dutch oven over medium-high heat. Add 2 tablespoons of the oil and heat until shimmering. Carefully put the pork in the pan. Sear until deeply golden on all sides, 1 to 2 minutes per side. Remove from the pan. Put the onions and apple in a large mixing bowl. Add the caraway seeds, dried thyme, remaining 1 tablespoon oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat. Transfer the mixture to the bottom of the braiser and nestle in the garlic cloves. Pour in 1/4 cup of the chicken stock and place the pork back on top. Roast until the pork reaches an internal temperature of 145 degrees F, about 30 minutes. Transfer the pork to a cutting board to rest while you make a pan sauce. Remove the apple and onion mixture to a platter Return the braiser to the stove over medium-high heat. Pour in the hard cider and remaining 1/2 cup chicken stock. Cook, scraping with a spatula to remove any brown bits from the bottom of the pan. Whisk in the mustard. Allow the sauce to simmer until reduced slightly, a couple of minutes. Add the butter, whisking until melted. Cook just until the sauce is shiny and slightly thickened, about 5 minutes. Taste and season with more salt and pepper if needed. Slice the pork and arrange the slices over the onion and apple mixture. Top with sauce and chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27852,"Seared Salmon with Artichoke Salsa 2 (6-ounce) jars marinated artichokes 2 cups chopped vine ripe tomatoes 3 tablespoons minced shallots 2 tablespoon capers 1 lemon, zested and juiced 2 garlic cloves, minced 2 tablespoons finely chopped parsley 2 teaspoons sugar 1/2 cup extra-virgin olive oil Salt and pepper 2 tablespoons olive oil 4 (6 to 8-ounce) salmon fillets, skin on Instructions: To make the salsa, combine all of the ingredients together, mix well, and season with salt and pepper. Preheat oven to 400 degrees F. Heat a large skillet over medium heat. Swirl in the olive oil, and place salmon in hot pan, skin side down, and sear skin until crispy, approximately 2 minutes. Salmon should turn pinkish white 1/4-inch around the edge. Place the salmon in oven for approximately 5 minutes to finish cooking. To serve, place in the center of plate, and top with artichoke salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27853,"Spinach and Ricotta Dumplings Kosher salt 1 10-ounce package frozen chopped spinach, thawed and squeezed dry 1 1/2 cups whole-milk ricotta cheese 1 cup grated parmesan cheese 6 tablespoons all-purpose flour, plus more for rolling 2 large eggs Freshly ground pepper Pinch of freshly grated nutmeg 2 cups prepared marinara sauce 2 tablespoons unsalted butter, cut into pieces Crusty bread, for serving Instructions: Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough. Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour. Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter. Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 27854,"Pan-Roasted Turnips with Greens 2 bunches small turnips with greens attached 4 tablespoons unsalted butter
2 tablespoons vegetable oil
Kosher salt and freshly cracked black pepper
1/2 cup honey
1/4 cup apple cider vinegar
1/4 cup pomegranate seeds
Instructions: Remove the greens from the turnips and reserve. Peel and cut the bulbs into 1/4-inch wedges. Remove and wash the tender leaves from the stems of the turnip greens. Chop the leaves and set aside. Heat the butter and oil in a large cast-iron or other heavy-bottomed large skillet over medium heat. Add the turnip wedges and sprinkle with salt and pepper, stirring to coat with the butter and oil. Cook, stirring and flipping occasionally, until they are caramelized and tender, about 5 minutes per side. Add the honey, vinegar and pomegranate seeds, then cook until the mixture is combined and syrupy, 2 to 3 minutes. Add the turnip leaves and saute until they are wilted and darken in color, another 2 to 3 minutes. Transfer to a serving dish and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 27855,"Ravioli Vegetable \Lasagna
2 packages chopped frozen spinach, defrosted in microwave 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4-6 cloves garlic, finely chopped 2 cans quartered artichokes in water, drained well Salt and pepper 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups vegetable or chicken stock 1/2 cup cream or half-and-half 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls 1/4 teaspoon nutmeg, freshly grated Salt and black pepper 1 sack, 2 cups grated provolone or Italian 4 Cheese Blend, from dairy aisle, 10 ounces 1 large package (marked \Family Size) fresh ravioli, such as Contadina brand, 24 to 28 ounces, or choose your favorite filling, such as wild mushroom or 4 cheese 1 pound thin asparagus spears, trimmed of tough ends Instructions: Bring a pot of water to boil for ravioli. While water comes to a boil, drain defrosted frozen chopped spinach by wringing it dry in a kitchen towel, working over a garbage bowl or your sink. Heat a medium skillet over medium heat. Add extra-virgin olive oil, 2 tablespoons or 2 turns of the pan, and the garlic. Saute garlic in oil 1 minute, then sprinkle spinach into the garlic oil. Add artichoke heart pieces to the pan and turn to combine and heat through. Season vegetables with and remove from heat to a bowl. Place skillet back on the heat and melt butter. Whisk flour into butter and cook 1 to 2 minutes. Whisk stock into flour and butter and let it bubble. Whisk in cream and Parmesan. Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes. Preheat broiler to high. Set rack between middle of oven groove and top rack groove, about 8 inches from heat. When water boils, salt water, add ravioli and cook 4 to 5 minutes. Ravioli should be less than al dente, still a bit chewy -- it will continue cooking when combined with sauce and vegetables. Place a colander over ravioli as it cooks and add asparagus to it. Cut thin, trimmed asparagus into 2-inch pieces on an angle. Steam the chopped asparagus while pasta cooks, 2 to 3 minutes, until just fork-tender, but still green. Remove asparagus and add to bowl with spinach and artichokes. Place colander in your sink and drain ravioli. Drizzle a touch of extra virgin olive oil onto the bottom of a medium flameproof oval casserole or a flameproof rectangular baking dish and brush pan to coat evenly. Arrange a layer using 1/2 of cooked ravioli in the dish. Layer 1/2 of the cooked vegetables over the ravioli. Next, add a few ladles of sauce, then vegetables, then top casserole with the last of the ravioli. Dot top of \lasagna\ with any remaining sauce and cover liberally with gratedprovolone or 4 cheese blend. Brown cheese 8 inches from broiler, 5 minutes. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 27856,"S'moritos 4 large flour tortillas 1 cup milk chocolate chips 2 cups miniature marshmallows Pie filling (any flavor) Butterscotch chips Peanut butter chips White chocolate chips Caramel sauce Hot fudge Candied fruit Instructions: Heat a grill or build a fire.
Place 4 large pieces of aluminum foil on the counter or table. Place 1 flour tortilla on each piece of foil. Scoop chocolate chips and marshmallows into the center of each tortilla. Roll each tortilla like a burrito, capturing all ingredients inside the tortilla. Completely cover the rolled S'morito with aluminum foil. Using long-handled tongs, carefully place each S'morito on the grill or on the campfire coals. Cook for 3 to 5 minutes, depending on the heat intensity of the fire, turning often to ensure even cooking. The S'moritos are done when all ingredients have melted together. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 27857,"Cacio e Pepe Mushroom Gnocchi Kosher salt and coarsely ground black pepper 1 pound refrigerated or frozen potato gnocchi 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 1/2 cups freshly grated Parmesan, plus more for serving 1 cup roasted sliced mushrooms 2 tablespoons chopped fresh chives or parsley Instructions: Put 1 1/2 cups water and a pinch of salt in a large saucepan or high-sided skillet. Bring to a boil over high heat and immediately add the gnocchi. Cover and cook until tender. Remove from the heat and stir in the butter, olive oil and 2 teaspoons black pepper. Add the Parmesan and mushrooms and stir until the mushrooms are heated through and the cheese is melted, about 2 minutes, returning to low heat if needed. Top with the chives and drizzle with more olive oil. Serve with Parmesan on the side. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 27858,"Braised Bok Choy and Shiitakes 2 tablespoons peanut oil 2 tablespoons sliced garlic 12 heads baby bok choy, halved, washed and de-cored 12 large dried shiitakes, rinsed, rehydrated in hot water, stems removed 2 cups chicken stock 2 tablespoons dark soy sauce Salt and black pepper, to taste Instructions: In a hot skillet, heat oil and saute garlic until lightly colored. Add bok choy, shiitakes, season and cook for 3 minutes. Add stock, soy and simmer for 20 to 30 minutes. Check for flavor. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 27859,"Chicken Taco Salad 2 boneless, skinless chicken breasts 2 tablespoons taco seasoning (store-bought or your own mix) 1/4 cup vegetable oil
2 tablespoons butter
3/4 cup ranch dressing (bottled is fine) 1/4 cup salsa (as spicy as you'd like)
3 tablespoons finely minced fresh cilantro
2 ears corn, shucked 1 large head or 2 regular heads green leaf lettuce, shredded thin
3 Roma tomatoes, diced
1/2 cup grated pepper-jack cheese
2 avocados, diced
3 green onions, sliced
1/2 cup fresh cilantro leaves
Tortilla chips of your choice (flavored or not), crushed slightly, for topping salad Instructions: For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes. For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine. For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes. On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 27860,"Goat Cheese Vinaigrette 1/4 cup cider vinegar Kosher salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 2 tablespoons fresh goat cheese, at room temperature Instructions: Whisk the vinegar and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper. Stir in the goat cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 27861,"Chilled Cucumber Soup 1 1/2 pounds cucumber, peeled and cut into chunks 4 yellow tomatoes, cut into chunks 1 yellow bell pepper, cut into chunks 1/3 cup chopped white onion 2 tablespoons sherry vinegar 4 teaspoons minced fresh dill 4 teaspoons minced fresh parsley 2 cloves garlic, smashed 1 teaspoon sugar Kosher salt 1 1/2 tablespoons extra-virgin olive oil 4 slices white sandwich bread, crusts removed, cut into 1/4-inch cubes Instructions: Combine the cucumber and tomatoes in a blender, reserving 1/4 cup of each for garnish. Add the bell pepper, onion, vinegar, 1 teaspoon each dill and parsley, 1 clove garlic and the sugar; puree until smooth. Pass through a fine mesh strainer into a bowl, pressing with the back of a spoon to extract as much liquid as possible. Season with 1 teaspoon salt. Refrigerate until chilled, about 1 hour. Meanwhile, make the croutons: Heat the remaining clove garlic with the olive oil in a skillet over low heat. Add the bread cubes and the remaining 3 teaspoons each dill and parsley. Cook, stirring, until golden and crunchy, 10 to 15 minutes. Discard the garlic. Pour the soup into chilled bowls. Dice the reserved cucumber and tomatoes; sprinkle into the soup. Garnish with the croutons. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27862,"Funnel Cakes with Strawberry Sauce 3 cups canola oil, for frying 3 cups baking mix 1/2 cup brown sugar 2 large eggs 1 teaspoon vanilla extract 2 cups milk 1/2 (12-ounce) package frozen strawberries, thawed 2 tablespoons granulated sugar 1/4 cup powdered sugar Instructions: In a deep-sided skillet over medium heat, add the oil and heat to 350 degrees F. In a large bowl, whisk together the baking mix and brown sugar. In another bowl, whisk together the eggs, vanilla, and milk. Pour the wet ingredients into the dry ingredients and whisk until blended and no lumps. Put the strawberries into the bowl of a food processor and add the sugar. Process until smooth. Transfer to a small serving bowl and set aside. When you are ready to fry, pour 3/4 cup batter into a funnel, holding your finger over the bottom. (You can also use a squeeze bottle or a plastic food storage bag.) Release your finger and pour the batter into the oil making a circular motion and crisscrossing over the top. Cook until golden brown, 2 to 3 minutes on each side. Drain on brown paper. Serve the funnel cakes dusted with powdered sugar and the strawberry sauce on the side. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 27863,"Hot Chocolate Bar 4 1/2 cups whole milk 1/4 cup unsweetened cocoa 1/4 cup sugar Espresso shots 1 toffee candy bar, crumbled (recommended: Heath Bar) Mini marshmallows Cinnamon-Sugar, recipe follows 1 vanilla bean 1/2 cup sugar 1 tablespoon ground cinnamon Instructions: In a medium saucepan, heat 4 cups of the milk over low heat, being very careful not to let the milk boil. In a small bowl, mix together the cocoa, sugar, and the remaining 1/2 cup milk. Add the cocoa mixture to the warm milk, and continue to warm the cocoa until hot. Pour into 4 mugs and serve along with the garnishes. On a large serving tray, arrange the mugs of hot chocolate, a small pitcher of espresso shots, a bowl of crumbled toffee candy bar, a bowl of mini-marshmallows, and a bowl of Cinnamon-Sugar. Invite your guests to flavor and garnish their hot chocolate as they desire.; Cut the vanilla bean in half, lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Set aside in a small serving bowl.; ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]

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

recipe: Baked Brie with Fig Jam and Prosciutto

1 (1 lb) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/4" 27864,"Katz's Mulberry St. Special 6 ounces all-beef garlicwurst (Jewish kielbasa), sliced 1 square potato knish (recommended: Coney Island knish) Mustard, preferably deli style 4 slices jalapeno pepper jack cheese 1 sour pickle (kosher style), cut into thick slices 4 pickle slices, for garnish Instructions: Grill sliced garlicwurst in panini press. Split knish in half. Scoop out half the potato mixture from inside the knish. Spread mustard on both open faces of the knish. Place 2 slices of cheese on each open face. Place grilled slices of garlicwurst on the sandwich. In center, place 4 slices of thick pickle. Close the sandwich and press in panini press. Garnish with remaining pickle slices. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27865,"Bean and Tofu Burritos 1/3 cup converted white rice 1 15-ounce can low-sodium kidney or black beans (do not drain) Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 1/2 14-ounce package extra-firm tofu, drained, patted dry and cut into cubes 1/2 teaspoon low-sodium sazon seasoning 2 scallions, chopped 4 10-inch flour tortillas 1/2 cup shredded low-fat pepper jack cheese (about 2 ounces) 1/4 cup pico de gallo 1 cup shredded romaine lettuce Hot sauce and sour cream, for serving Instructions: Bring 1/4 cup water, the rice, the beans and their liquid, 1/4 teaspoon salt and a few grinds of pepper to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low and stir. Cover and cook until the rice is tender and the liquid is absorbed, 16 to 18 minutes. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the tofu; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until golden brown, 5 minutes. Add the sazon and cook, stirring, 2 minutes. Add 1 tablespoon water; cook, stirring, until absorbed. Add the tofu and scallions to the rice; fluff with a fork. Wrap the tortillas in damp paper towels and microwave 30 seconds. Sprinkle the bottom halves with the cheese; top with the tofu mixture, pico de gallo and lettuce. Fold the bottom edge over the filling, fold in the sides, then roll up tightly. Arrange seam-side down on a large microwave-safe plate and cover with a damp paper towel. Microwave until warm, 2 to 3 minutes. Serve with hot sauce and sour cream. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 27866,"Apple Latkes 1 large egg 1/3 cup plain Greek yogurt plus 1/3 cup low-fat milk, or 2/3 cup natural plain yogurt 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 2 tablespoons superfine sugar 2 apples (1/2 pound), to make 1 cup grated apples Vegetable oil, for frying Maple syrup (or confectioners' sugar and ground cinnamon), for serving Instructions: Beat the egg with the yogurt and milk (or just the yogurt, if you're using the plain normal variety) and set aside. Combine the flour, baking powder, baking soda, cinnamon and sugar in a bowl. Peel, quarter and core the apples, then grate them; I use a food processor, but a coarse Microplane or other grater would work easily, I'd imagine. Pour the yogurt mixture into the flour bowl, tip in the grated apples and fold it together. Pour enough oil to come about 1/4 inch up in a skillet and put on the stove to heat. Dollop spoonfuls -- I use a round soup spoon -- of the apple batter into the sizzling oil; a rubber spatula (the one you used to fold the batter together) will help you scrape the batter off the spoon and press down on the little latkes in the pan. Don't worry about making perfect round pancakes; I like these a bit raggedy and skew-whiff. Fry for a minute or two, until the latkes are a golden brown on the undersides; you can see from the top as they start firming up underneath. Flip them with 2 metal spatulas and fry for another minute on the uncooked side. Remove to a tray lined with paper towels to blot the excess oil and continue cooking until you've used up all the batter. Top with maple syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 27867,"One-Skillet Cajun Shrimp and Rice 1 cup brown rice 1 pound shrimp, deveined
3 teaspoons Cajun seasoning Kosher salt and freshly ground black pepper
1 tablespoon olive oil, plus more as needed 2 celery ribs, finely sliced
1 green bell pepper, diced
2 links andouille sausage, sliced 1/4 inch thick 1/2 cup chicken broth
1/2 cup milk
1 tablespoon cornstarch
Juice from 1/2 lemon
Chopped fresh parsley and lemon wedges, for garnish
Instructions: Place the rice in a rice cooker along with 2 cups water; set it and forget it. Arrange the shrimp on a plate in a single layer and dust with 2 teaspoons of the Cajun seasoning and a little salt. Add the olive oil to a large skillet over medium heat. Add the celery and green bell pepper and saute until beginning to soften, about 5 minutes. Add the andouille, scooting the veggies to the side so that the sausage can get a good sear on both sides. Remove the goods from the skillet and reserve in a bowl. There should be enough oil in the skillet, but if it's on the dry side, add a tiny drizzle of olive oil. Add the shrimp to the skillet in a single layer and sear on both sides, 2 minutes tops. Add the shrimp to the sausage bowl. Add the broth, milk and remaining teaspoon Cajun seasoning to the skillet. Make a cornstarch slurry by combining the cornstarch with 2 tablespoons water in a small bowl. Whisk it with a fork, then slowly pour the slurry into the skillet. Cook the sauce, whisking, until it thickens just a tad. Add the lemon juice and a good pinch of salt. Stir for just a few seconds and taste it. Is the sauce where you want it? Maybe a little black pepper? Little more lemon? Do it. Now, add the reserved veggies and meats to the skillet and toss to combine. It's seriously so silky and luscious you'll weep. Serve this over your brown rice, garnished with parsley and lemon wedges, and that's all she wrote. So eat. Time to eat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, GSM (Grenache, Syrah, Mourvedre)]" 27868,"Campari Orange Spritzer 6 ice cubes 1/4 cup Campari 1/2 cup freshly squeezed orange juice 1 1/2 cups sparkling water (recommended: San Pelligrino) Orange slice, halved Instructions: Place the ice cubes in a highball glass. Add the Campari, orange juice, and sparkling water. Add a slice of fresh orange and serve ice cold. ","[Prosecco, Pinot Grigio, Vermentino]" 27869,"Wheat Berry Tapenade 3 cloves garlic, minced 1 cup pitted and finely chopped Kalamata olives 1 teaspoon salt 1/2 teaspoon Dijon mustard 1 cup fully cooked wheat berries Instructions: In a bowl combine all ingredients. Serve with crusty bread, on a salad or on its own.; ","[Chardonnay, Sauvignon Blanc, Vermentino]" 27870,"No-Bake Strawberry Cheesecake Thumbprints One 1/4-ounce packet unflavored powdered gelatin 1 cup confectioners' sugar
1/2 cup almond flour
Two 8-ounce packages cream cheese, at room temperature
1/2 teaspoon lemon zest
1/2 teaspoon pure vanilla extract
Pinch kosher salt
1 or 2 large strawberries
1/4 cup graham cracker crumbs
Fresh mint leaves, for garnish, optional Instructions: Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Pulse the confectioners' sugar and almond flour in a food processor into a fine powder. Add the cream cheese, lemon zest, vanilla and salt and pulse until smooth and creamy. Scrape out the mixture into a large bowl.
Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and stir thoroughly to combine. Spread out the mixture in a 9-by-13-inch baking dish and refrigerate until set, about 1 hour.
Meanwhile, stem each strawberry and quarter lengthwise. Cut each quarter into 5 or 6 chunks. Put the graham cracker crumbs in a shallow bowl. Scoop level tablespoons of the cheesecake and roll into balls (dampen your hands with a little water to help). Coat the bottom half of each ball in crumbs, then press the top center in with your thumb to make an indentation. Put a piece of strawberry in each. Garnish each with a mint leaf if using. Store and serve the thumbprints in mini muffin liners. (These cookies can be refrigerated in an airtight container for up to 3 days.) ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 27871,"Codfish Puppies 1/2 pound dried salted cod 1 tablespoon vegetable oil, plus more for frying 1/4 cup finely diced onion 1 celery stalk, finely diced 2 garlic cloves, minced 1 tablespoon cayenne pepper 1 scallion, finely diced 2 tablespoons chopped cilantro leaves 1 lime, zested and juiced 1 cup all-purpose flour 1 teaspoon baking powder 1/2 cup milk 1 egg Lime wedges, for garnish Instructions: Place cod in a pot and fill with cold water, covering cod completely. Soak at least 12 hours, at room temperature Remove from water and rinse. Heat oil to 360 degrees F in a deep pot until it comes about 2 inches up the side of the pan. In a medium saute pan, over medium heat, add oil and saute onions, celery, and garlic, until vegetables soften, about 5 minutes. Remove mixture to a bowl and let cool. Add cayenne, scallion, cilantro, lime zest and juice, flour, baking powder, milk and egg. Mix together well. With a fork, flake the cod, being sure to remove the skin. Add the cod to the batter. Using a 1-ounce ice cream scoop, scoop up fritter batter and place into preheated oil. (Fritters should measure about 1 1/2 inches in diameter.) Work in batches. Don't add more than six at a time. Cook until fritters are golden and cooked through, about 6 to 8 minutes. Remove to a paper towel lined plate to drain. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 27872,"Macaroon Crusted Orange Tart 3 1/3 cups unsweetened shredded coconut 3 large egg whites 1 1/2 cups kosher for Passover confectioners' sugar 3/4 teaspoon vanilla extract 4 large egg yolks 1 (14-ounce) can sweetened condensed milk 1/2 teaspoon vanilla extract 1 teaspoon orange oil or extract 1/2 cup orange juice 2 oranges, zested Instructions: For the Tart Shell: Preheat oven to 375 degrees F.
In a medium bowl, mix the 3 1/3 cups coconut, egg whites, confectioners' sugar, and vanilla together. Lightly press this macaroon mixture against the sides and bottom of a buttered 9-inch tart pan to form the walls of the tart.
Bake the shell until the bottom crust is tanned and the sides are golden brown, about 10 minutes. Let cool on a rack. Lower oven temperature to 325 degrees F. For the Orange Filling: While the shell is cooling, in a medium bowl, mix the yolks, sweetened condensed milk, extract, oil, orange juice, and zest together. Pour the filling into the cooled shell and bake until just set, about 15 minutes. Set on a rack to cool, then refrigerate until chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 27873,"Szechuan Alligator in a Crispy Noodle Nest with Lemon Ginger Dressing and Shiitakes 2 ounces rice wine vinegar 2 1/2 ounces lemon juice 1/2 tablespoon dry mustard 2 teaspoons grated gingerroot 1 teaspoon white pepper 1 teaspoon salt 1 ounce soy sauce 1 lemon, zested 1 tablespoon tahini paste 1 cup sesame oil 1 1/2 cups peanut oil 8 ounces alligator tenderloin (about 4 small tenderloins) 2 tablespoons Szechuan peppercorns, lightly toasted, crushed, and sifted through a strainer (discard the tough stems and seeds) 1 teaspoon kosher salt 1/4 teaspoon cayenne pepper 1/4 teaspoon black pepper 1/2 teaspoon lemon zest 1/2 cup flour 1/2 cup cornstarch 2 cups Japanese bread crumbs 1/2 cup sesame seeds 1/2 teaspoon salt Pinch cayenne pepper 1/4 teaspoon dry mustard 6 egg whites, beaten until frothy 2 heads baby bok choy, fine julienne 1/2 head green cabbage, finely shredded 1 large peeled carrot, fine julienne 1 bunch green onion, fine julienne 1 tablespoon cilantro, chopped 1 teaspoon mint, chopped 1 cup snow peas, fine julienne 1 cup sliced, Sauteed shiitakes 2 tablespoons toasted sesame seeds 1 pound fresh angel hair pasta, uncooked 2 quarts oil, for deep-frying 18 red endive spears 18 Nasturtium blossoms Instructions: For the Lemon Ginger Dressing: Combine all above ingredients, except oils. Using an electric blender, add 1 cup sesame oil and 1 cup peanut oil, blending in batches until smooth. Keep refrigerated.
For the Szechuan alligator: Mix the above ingredients together. Rub alligator tenderloins with the mixture and let sit for 1 hour. For the Breading: Mix flour and cornstarch together. Combine bread crumbs, sesame seeds, salt, cayenne pepper and mustard. Dredge alligator in flour/cornstarch mixture, shaking off excess. Dip in egg whites. Coat in bread crumb mixture. Set aside.
Use 1 cup peanut oil for frying alligator. In a heavy duty saucepan with 4-inch sides or higher, heat oil to 350 degrees. Fry alligator until crispy. Drain on paper towels. Set aside until ready to add to salad.
For the Vegetables and the Crispy Noodle Nest: Split pasta into 6 equal parts. Form each into a bird?s nest that is about 5 inches in diameter. Put nests in freezer while heating oil to 325 degrees. Fry each nest directly out of freezer, using a ladle to keep the center hollow. Cook just until lightly golden. Drain on paper towels.
Assembly: Slice alligator on the bias. Combine vegetables and alligator in a bowl. Add 1 cup of dressing. Toss well.
Place a nest in the center of each plate. Arrange 3 endive spears, so that they are sticking out from each nest. Place a mound of salad in the center of nest.
Arrange 3 Nasturtiums between each endive spear. Drizzle more dressing and sesame seeds on and around salad if desired. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27874,"Refried Bean Pakoras with Cilantro and Coconut Chutney 1 tablespoon coriander seeds 1 tablespoon cumin seeds 8 cardamom seeds 1/2 cup canned chickpeas 1 cup refried beans 1/2 cup chickpea flour 1 tablespoon garam masala A pinch of salt and pepper 1 green chili, seeds removed and minced
1 small onion, minced 1 cup grapeseed oil Cilantro and Coconut Chutney, for serving, recipe follows 1 teaspoon ground coriander seeds 1 teaspoon ground cumin seeds 1 teaspoon ground fennel seeds 1/2 teaspoon ground cardamom seeds 2 cups fresh cilantro leaves, washed and roughly chopped 1/4 cup coconut milk
1/3 cup fresh coconut (or sweetened, shredded coconut) 1 teaspoon minced ginger 1 teaspoon sugar Pinch of salt 1 small green chili, minced 1 clove garlic, minced Juice of 1/2 lime Instructions: Put the coriander, cumin and cardamom seeds into a mortar and pestle and coarsely grind them. Add to a medium bowl along with the chickpeas and mash with a fork. Add the refried beans, chickpea flour, garam masala, salt and pepper, chili and onions and mix well. Form the bean mixture into small patties. Heat the oil in a large skillet, and then begin adding the bean pakoras, frying them until they are golden and crispy on both sides, 3 to 5 minutes. Drain on a rack. Serve with Cilantro and Coconut Chutney. Heat a skillet over medium-low heat and toast the coriander, cumin, fennel and cardamom seeds until very aromatic, about 1 minute. Put into a blender along with the cilantro, coconut milk, fresh coconut, ginger, sugar, salt, chili, garlic, and lime juice, and pulse until smooth and well blended.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 27875,"Sheet Pan Breakfast Bake 1 1/2 pounds russet potatoes 2 tablespoons unsalted butter, melted, plus more at room temperature, for serving
8 slices thick-cut bacon
1 red bell pepper, diced
1 small yellow onion, diced
2 teaspoons garlic powder
2 teaspoons paprika
Kosher salt and freshly ground black pepper
4 slices white bread, toasted
4 large eggs
Chopped chives, for garnish
Instructions: Prick the potatoes all over with a fork and brush them with 1 tablespoon of the melted butter. Put on a microwave-safe plate and microwave, flipping halfway, until fork-tender, 10 to 15 minutes. Set aside to cool slightly. Meanwhile, preheat the oven to 450 degrees F. When the potatoes are cool enough to handle, cut into bite-size pieces and set aside.
Add the bacon to a sheet pan and bake until golden, about 15 minutes. Set the bacon aside on a paper towel-lined plate.
Add the potatoes, bell peppers and onions to the sheet pan and toss to coat in the bacon fat. Sprinkle with the garlic powder, paprika, 2 teaspoons salt and 1 teaspoon pepper and toss again to coat with the spices. Spread out in a single layer and bake, tossing halfway through, until the onions and peppers are softened, about 20 minutes.
Cut a 2-inch round from the center of each slice of toast; reserve the toast and rounds.
Push the vegetables aside on the sheet pan to make a space in one corner and arrange the toast in 2 rows in the empty corner. Spread the vegetables evenly around the toast and add the bacon on top of the vegetables.
Divide the remaining 1 tablespoon melted butter among the 4 holes in the toast and crack an egg into each. Place the 4 rounds around the toast. Bake until the eggs are set, 7 to 10 minutes. Top the eggs with chives and spread each toast round with butter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 27876,"Catfish Sandwich with Remoulade 2/3 cup ketchup 1/3 cup mayo or mild aioli 3 tablespoons red wine vinegar 1 tablespoon capers, drained and minced 2 teaspoons prepared horseradish 2 tablespoons finely minced celery 2 tablespoons finely minced red onion 4 anchovies, rinsed and minced 1 teaspoon dry English mustard 1 teaspoon paprika 1/2 teaspoon kosher salt/ pepper blend 1/8 teaspoon ground cayenne pepper 1 quart vegetable oil Four 6-inch brioche or kaiser buns Butter, for toasting Four 5-ounce catfish fillets 1 cup all-purpose flour seasoned with 1 teaspoon Cajun spice 2 cups egg wash (equal parts milk and egg) 2 cups egg wash (equal parts milk and egg)
1 cup coarse cornmeal 1 cup shredded romaine 8 slices tomatoes 1 cup thinly sliced red onion Instructions: For the remoulade: In medium mixing bowl, whisk together the ketchup, mayo, vinegar, capers and horseradish. Then add the celery, onions and anchovies to the above mixture. Then add the dry mustard, paprika, salt/pepper blend and cayenne. Mix well and store up to 7 days. Best to prepare 1 day in advance and do not puree or pulse the vegetables, they should be hand cut. Yield: 1 1/2 cups.
For the catfish: Preheat the oil in a deep-fryer to 350 degrees F. Then toast the buns in a skillet with warmed butter over medium heat until light brown, 1 to 2 minutes.
In batches, lightly coat the fish fillets with the flour/spice mixture, tap off excess any flour and then dip the fillets into the egg wash. Finally finish the fillets in the cornmeal. Then drop the breaded fillets in the oil and fry until golden brown, about 3 minutes. Remove the fish from the oil and allow any excess oil to drip off.
To build the sandwiches, toss the lettuce with the remoulade, and then place on the bottom bun. Add the tomatoes, onions, fish and the top bun. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 27877,"Three-Bean Chicken Pasta Salad with Garlic Oil 1/3 cup olive oil 3 cloves garlic, thinly sliced Pinch of crushed red pepper flakes 1 tablespoon fresh lemon juice Kosher salt and freshly ground black pepper 1 cup trimmed chopped green beans 8 ounces dried gemelli 1 cup shredded rotisserie chicken, skin and bones removed 1/2 cup canned kidney beans, rinsed and drained 1/2 cup canned navy beans, rinsed and drained 1/4 cup chopped fresh flat-leaf parsley 1/4 cup finely chopped shallots Instructions: Heat the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper. Meanwhile, bring a large pot of salted water to a boil. Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the garlic oil. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl. Add the chicken, kidney beans, navy beans, parsley and shallots to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 27878,"Basic Gravy 10 tablespoons unsalted butter Turkey neck and giblets (liver discarded) 2 shallots, halved 1 carrot, chopped 1 stalk celery, chopped 2 sprigs thyme 1 bay leaf 8 cups low-sodium chicken or turkey broth, plus more if needed Turkey pan drippings 3/4 cup all-purpose flour Kosher salt and freshly ground pepper Instructions: Prepare the stock: Melt 2 tablespoons butter in a large pot over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 3 minutes. Add the shallots, carrot, celery, thyme sprigs, bay leaf and broth. Reduce the heat to low and cook until slightly reduced, about 1 hour. Strain through a fine-mesh sieve into a large bowl; reserve the pot. You should have 7 cups stock?if you?re short, add more broth. Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the stock. Melt the remaining 8 tablespoons butter in the reserved pot over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the stock; bring to a simmer and cook, whisking occasionally, until thickened, 8 to 10 minutes. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27879,"Construction Grade Gingerbread Dough 5 cups all-purpose flour 1 teaspoon ground cinnamon 1 tablespoon ground ginger 1/2 teaspoon salt 3/4 cup vegetable shortening 3/4 cup granulated sugar 1/2 cup light corn syrup 1/2 cup molasses 11/2 tablespoons warm water Royal Frosting, recipe follows 3 level tablespoons meringue powder 6 tablespoons water 4 cups sifted confectioners' sugar Instructions: Preheat oven to 325 degrees. Sift together dry ingredients (flour, cinnamon, ginger, and salt) in a large bowl, set aside. Whip vegetable shortening and sugar until light and fluffy. Add light corn syrup and molasses to sugar mixture, slowly, until thoroughly mixed. Add warm water. You can add dry ingredients to mixer and knead with a dough hook, or transfer wet ingredients to large bowl of dry ingredients and knead for 10 minutes. Put dough in a large plastic bag for 1 hour to rest. This dough will keep for a week at room temperature or a month in the refrigerator, although it is best when used same day. Roll dough evenly onto a piece of tin foil (big enough to fit a cookie sheet) to about 1/8 to 1/4-inch thickness. Use copper cutters to make cottage shapes. Peel up the unused dough. Place foil on cookie sheet, being careful not to disturb cut pieces, and bake 15 to 20 minutes until edges are golden brown. Remove from oven and let cool on a flat surface. Once baked, the cottage will last for years if stored in a plastic bag. Construct the house using Royal Frosting. Combine meringue powder and water and beat with an electric mixer on medium speed until soft peaks form. Add confectioners' sugar and continue to beat for 7 minutes. Add food coloring to tint. Keep covered when not using since royal frosting will begin to harden when exposed to air. Decorate the gingerbread pieces while laying flat. Gravity will work to your advantage, and you'll have more control. Assemble the house with heavy frosting by adding more powdered sugar. Use various size tips to create the degree of detail you are looking for. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 27880,"Russian Tea Cakes Half recipe Christmas Cookie dough, at room temperature, recipe follows 1 1/3 cups roasted salted chopped pecans 2 cups confectioners' sugar 8 cups sifted all-purpose flour 4 teaspoons baking powder 1 1/2 cups butter (3 sticks) 3 cups sugar 4 eggs 2 teaspoons almond extract 2 teaspoons vanilla extract Instructions: In a large bowl mix together the cookie dough and the pecans. Cover and refrigerate until firm, about 1 hour. Preheat the oven to 350 degrees F. Form 1-inch balls from the chilled dough and place them 2 inches apart on cookie sheets. Bake until the edges of the cookies start to brown, 12 to 15 minutes. Remove from the oven and place on a wire rack to cool for about 5 minutes. While the cookies are cooling, line another cookie sheet with wax paper. Sprinkle 1 cup of the confectioners' sugar on the bottom of the sheet and place the slightly cooled cookies on top of the sugar. Place the remaining 1 cup of confectioners' sugar in a passe or fine sieve and then sprinkle over the tops of the cookies. Preheat the oven to 350 degrees F. In a large bowl, stir together the flour and baking powder. In a standing mixer with a paddle attachment, cream the butter with sugar until fluffy and light. Mix in the eggs, almond extract, and vanilla extract. Turn down the mixer and slowly add the flour mixture, a third at a time to make a stiff dough. Divide the dough into 4 pieces. Use 2 pieces to make cut out cookies, and the other half for the Russian Tea Cakes. For the cut out cookies: On a lightly floured surface roll out a portion of cookie dough to 1/4-inch thick. Cut out shapes using cookie cutters. Place the cookies on lightly greased or nonstick cookie sheets. Bake until lightly golden, about 10 minutes, rotating cookie sheet halfway through the cooking time. Cool on pans about 5 minutes, and then transfer to wire racks and cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27881,"Chicken Lollipops Desired type of oil, for frying 24 fresh whole chicken wings 1 cup honey 4 chipotle chilies in adobo sauce, finely chopped Sea salt 3 limes, quartered Instructions: In a Dutch oven or other large heavy pot, heat 4 inches oil to 375 degrees F over medium-high heat. Using kitchen shears or a knife, separate the wings at the joint. Reserve the drumette, saving the wing for homemade chicken stock, if desired. Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump \lollipop\ of chicken at the bottom. Repeat with the remaining drumettes. Place the honey and chopped chipotles in a bowl and whisk together. Fry the \lollipops\ in batches until crispy and golden brown, about 6 minutes, allowing the oil to come back up to temperature in between batches. Drain on a paper towel. Place the fried \lollipops\ on a platter, bone up, and drizzle the honey-chipotle sauce over the top. Sprinkle with sea salt and serve with lime wedges. ","[Rioja, Tempranillo, Garnacha, Barbera]" 27882,"Grilled Shrimp Salad 1 lemon, juiced 1 teaspoon garlic powder
Sea salt and freshly ground black pepper
8 ounces medium shrimp, peeled and deveined (tails left on)
1 lemon, juiced 1 clove garlic, minced or grated
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 head butter or Bibb lettuce 1 avocado, diced
1 ripe tomato, diced
1/4 cup pitted black olives
2 ounces goat cheese, crumbled Instructions: For the grilled shrimp: Prepare a grill for medium heat. In a bowl, combine the lemon juice, garlic powder and a pinch each of sea salt and pepper. Add the shrimp and toss to coat well. Thread the shrimp onto metal skewers. Lay the shrimp on the hot grill and cook until cooked through (the flesh will turn opaque) and grill marks form, about 2 minutes per side. Remove and set aside. When cool enough to handle, pull the shrimp off the skewers. For the vinaigrette: Add the lemon juice, garlic and a pinch each of kosher salt and pepper to a large bowl. Whisk together, then slowly stream in the olive oil while whisking. Taste and adjust the seasoning as needed. For the salad: Add the lettuce, avocado and tomato to the bowl with the dressing. Toss to coat well, then transfer to a serving bowl or platter, leaving any leftover vinaigrette in the bowl. Top the salad with the olives, goat cheese and shrimp. Drizzle the leftover vinaigrette in the bowl over the shrimp. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 27883,"Oak Town Garlic Vinegar Chicken 6 tablespoons olive oil, divided 2 medium yellow onions, julienned 2 Anaheim chiles, cleaned and julienned 6 boneless, skinless chicken thighs 3/4 cup minced garlic, divided 8 ounces beer 8 ounces chicken stock 2 tablespoons all-purpose flour Salt and freshly ground black pepper 1 teaspoon dried oregano 1 teaspoon paprika 1/2 teaspoon chili powder 1/2 cup red wine vinegar 3 tablespoons green onions, sliced Instructions: In large saute pan over medium heat add 2 tablespoons oil, onions, chiles and saute for 3 minutes until translucent. Add chicken thighs and lightly brown. Add 1/4 cup garlic and saute. Deglaze with beer and chicken stock. Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked. Remove chicken from saute pan, and let cool, reserve pan and braising broth. In medium saute pan heat another 2 tablespoons olive oil and lightly caramelize remaining 1/2 cup garlic. When done, remove from heat, and let cool. In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder. Combine thoroughly, add cooked garlic and mix into a paste. Take cooled, cooked chicken and press paste on to the chicken. Heat remaining 2 tablespoons of olive oil in garlic pan, and gently place chicken in the pan. Lightly brown chicken on both sides. Simmer reserved braising broth and add red wine vinegar. When chicken is cooked on both sides, pour vinegar broth over chicken and let simmer for 3 to 5 minutes. Garnish with green onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 27884,"Cheese Twists 1 package of frozen puff pastry dough 1 cup grated Parmesan cheese 1 teaspoon cayenne pepper 1 teaspoon paprika 4 tablespoons butter, melted Instructions: Roll out thawed dough into a thin rectangle--about 10 by 12. Combine cheese and spices in a small bowl. Brush dough with melted butter and sprinkle with cheese mixture. Cut rectangle into 12 (1-inch) strips. Twist strips and press ends onto greased baking sheet. Bake at 375 for 12 to 15 minutes or until golden. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27885,"All Marshmallow Confetti Cake Nonstick cooking spray, for the cake pan Four .25-ounce packets powdered unflavored gelatin 1 1/2 cups granulated sugar 1/4 teaspoon fine-grain salt 1 cup light corn syrup 1/2 teaspoon butter flavor or extract Golden yellow gel food coloring, for the marshmallow 1 cup rainbow sprinkles 1/2 cup cornstarch 1/2 cup powdered sugar Nonstick cooking spray, for the cake pans and parchment Four .25-ounce packets powdered unflavored gelatin 1 1/2 cups granulated sugar 1/4 teaspoon fine-grain salt 1 cup light corn syrup 1 teaspoon vanilla flavor 1 cup rainbow sprinkles Corn syrup or piping gel, for coating 1/3 cup rainbow sprinkles 1/2 cup buttercream frosting Instructions: For the yellow marshmallow \cake\ layers: Coat a 9-by-13-inch cake pan with cooking spray. Whisk together the gelatin and 1 cup cold water in a small bowl. Let set until the gelatin absorbs the liquid.
In a saucepan with a candy thermometer attached, combine the sugar, salt, 1/2 cup of the corn syrup and 1/2 cup water. Place over high heat and bring to a boil.
Meanwhile, pour the remaining 1/2 cup corn syrup in the bowl of a stand mixer fitted with the whisk attachment. Heat the gelatin in a microwave or on the stove until melted completely. Pour into the mixing bowl with the corn syrup, turn the mixer on low and keep it stirring until the sugar syrup is ready.
When the syrup reaches 240 degrees F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes, then increase to medium high and beat 5 more minutes. Finally, increase to the highest speed and beat 1 to 2 more minutes. Add the butter flavor, then beat again for 1 to 2 minutes. The mixture should be opaque and tripled in volume. Add the golden yellow food coloring and beat until incorporated. Fold in the rainbow sprinkles. Pour the marshmallow into the prepared pan and let stand until set, about 2 hours.
For the marshmallow coating: Stir together the cornstarch and powdered sugar in a bowl. Sift about 1/4 cup over a work surface.
Turn out the marshmallow onto the coating. Sift a little more of the coating over the surface of the marshmallow and cut out two 5-inch circles using a pastry ring. Cut the leftover marshmallow into pieces, coat with more of the coating and save for snacking. Let the 2 yellow rounds dry (cure) for 4 hours.
For the white marshmallow \frosting:\ Grease a 6-by-3-inch round cake pan with cooking spray. Line the edges with a double thickness of parchment paper so that the paper extends 3 inches over the top edge of the pan (for a total height of 6 inches in the pan). Lightly coat the paper with cooking spray.
Repeat the instructions for the yellow marshmallow exactly, except use 1 teaspoon vanilla flavor in place of the butter flavor.
Pour some of the white marshmallow into the prepared pan, about 2 inches up the side. Press a yellow layer into the white marshmallow until the yellow and white layers are even. Top with more white marshmallow and press in the second yellow layer. Fill with the remaining white marshmallow.
Let the marshmallow stand, uncovered, in the pan overnight. When set, pull the marshmallow out of the pan by the parchment paper and dust it with the coating.
For the decors: Using a soft-bristle kitchen-dedicated art brush, coat the bottom half of the cake with corn syrup or piping gel. Pat rainbow sprinkles onto the sides of the cake.
Place the buttercream in a piping bag fitted with a large French pastry tip. Pipe 1.5-inch mounds of frosting around the top edge of the cake, pulling each mound of frosting into a peak. Immediately cover with rainbow sprinkles.
Cut the marshmallow into 4 pieces using a sharp chef's knife that has been warmed under hot water and wiped dry. Then cut each piece into 2, for a total of 8 pieces. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 27886,"Jamaican Curried Chicken 1 whole chicken (in pieces) Olive oil 1 1/2 onions, diced 1 bunch scallions, chopped 2 tablespoons ginger 1 tablespoon garlic, chopped 4 tablespoons curry powder 2 cups of diced tomatoes 1 cup water or chicken stock Salt and pepper Instructions: In sauce pot over medium heat put some oil and brown chicken pieces in batches. Do not crowd pot. Transfer chicken to bowl until all is browned. Pour off oil from pot. Now add a little fresh oil and start sauteeing onions. Just as they start to get color, add scallions, ginger, garlic, and curry powder. Stir and continue to saute for a few more minutes. Then, add tomatoes and chicken pieces back to pot. Now, add water or stock. Bring this all to a simmer and cover. In about 35 to 50 minutes, depending on size of chicken pieces, curry will be ready. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 27887,"Creamy Orzo with Mushrooms 8 ounces cremini mushrooms, thinly sliced 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 large leek (white and light green parts only), sliced and rinsed 2 cloves garlic, minced 12 ounces orzo 3 cups milk 1 1/2 cups shredded Italian cheese blend (about 6 ounces) 1 5-ounce package baby spinach (about 8 cups) Grated zest and juice of 1 lemon 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 425 degrees F. Toss the mushrooms with 2 tablespoons olive oil, a pinch of salt and a few grinds of pepper on a baking sheet. Spread out in a single layer. Roast, stirring halfway through, until well browned and crisp around the edges, about 25 minutes. Let cool for a few minutes, then scrape up with a spatula and transfer to a bowl. Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the leek and garlic, season with salt and pepper and cook until the leek softens, about 2 minutes. Add the orzo, 2 cups water, the milk, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, stirring constantly. Reduce the heat to a simmer and cook, stirring occasionally, until the orzo is al dente, 5 to 7 minutes. Remove from the heat and add the cheese, spinach, lemon juice and 1 tablespoon parsley. Stir until the cheese melts and the spinach wilts; add a splash of water if the mixture is too thick. Season with salt and pepper. Toss the mushrooms with the lemon zest and remaining 1 tablespoon parsley. Divide the orzo among bowls and top with the mushroom mixture. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 27888,"Pancake Cake with Berries 2 1/2 cups all-purpose flour (see Cook's Note) 1/4 cup sugar 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon kosher salt 2 1/2 cups buttermilk 2 large eggs 4 tablespoons unsalted butter, melted and cooled, plus 2 1/2 tablespoons for cooking 1 tablespoon pure vanilla extract 4 cups mixed fresh berries (such as blueberries, raspberries, blackberries and/or cut-up strawberries) 6 tablespoons pure maple syrup, plus more for serving One 8-ounce package cream cheese, cold 1 1/2 cups heavy whipping cream, cold Instructions: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. Combine the buttermilk, eggs, melted butter and 2 teaspoons of the vanilla extract in a 4-cup liquid measuring cup or a medium bowl and whisk until incorporated. Pour the egg mixture into the flour mixture and gently whisk until combined, being careful not to overmix (small lumps are okay). Let the batter rest for 15 minutes. Meanwhile, place 2 cups of the berries in a medium bowl and mash with a fork until fairly smooth. Place the remaining 2 cups berries in another medium bowl, add 2 tablespoons of the maple syrup and gently toss to coat. Set the berries aside to macerate.
When the batter is ready, heat a 10-inch nonstick skillet over medium heat. Add 1/2 tablespoon butter and swirl the butter in the skillet as it melts to evenly distribute. Pour 1 cup of the batter into the center and cook until large bubbles begin to form on the surface of the batter and the bottom is golden brown, about 3 minutes.
Carefully flip the pancake and cook until the bottom is golden brown, about 2 minutes. Transfer to a wire rack to cool. Repeat with the remaining butter and batter to make 4 more pancakes and allow all the pancakes to cool completely.
Meanwhile, whip the cream cheese in the bowl of a stand mixer fitted with the whisk attachment on high speed until smooth and light, about 3 minutes, scraping the sides of the bowl and the whisk halfway through with a rubber spatula to ensure there are no lumps.
Add the heavy cream, the remaining 4 tablespoons maple syrup and the remaining 1 teaspoon vanilla extract and whip on medium-high speed until soft peaks form, about 3 minutes. Raise the speed to high and continue to whip until stiff peaks form, about 2 minutes more.
Assemble the cake by placing 1 pancake on the center of a serving plate. Using an offset or small spatula, evenly spread about 3/4 cup of the cream cheese mixture onto the pancake, followed by 1/4 cup of the mashed berry mixture, spreading both components all the way to the edges of the pancake.
Top with another pancake and repeat the process with the remaining cream cheese mixture, mashed berry mixture and pancakes. Top with 3 to 4 tablespoons of the whole berries and a drizzle of their juices. Serve each slice with some of the remaining whole berries and a drizzle of maple syrup, if desired.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 27889,"Warm Spinach Portobello Tart with Roasted Tomato Vinaigrette 4 ounces cream cheese 1 cup margarine 1 teaspoon salt 1 1/4 cups flour 3 pounds tomatoes 2 1/2 teaspoons chopped garlic 1/3 cup plus 3 tablespoons extra virgin olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1/3 cup balsamic vinegar 3/4 pound portobello mushrooms. stemmed, cut into thin strips 1/4 pound spinach, stemmed, washed, dried, and cut into thin strips 1/2 pound mozzarella, julienned Capers for garnish Instructions: Preheat oven to 375 degrees.
To make a crust:
In a food processor, mix cream cheese and margarine. Add salt and flour. Mix until a ball forms. Refrigerate. Roll out on a floured surface to fit an 8inch fluted tart pan. Weight with pie weights, beans or rice in foil, and bake for 15 minutes. Cool, remove from pan and set aside.
To make filling:
Plunge tomatoes into simmering water for 15 seconds. Drain. Remove skin and seeds. Place tomatoes in roasting pan with 1/2 teaspoon of the garlic, 1/3 cup of olive oil, and 1/4 teaspoon each of salt and pepper. Bake for 1 1/2 hours. Cool slightly and coarsely chop. In a small saucepan, bring vinegar to boil, and cook until reduced to 2 tablespoons. Add reduced vinegar to the tomato mixture and set aside.
In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the remaining 2 teaspoons garlic and cook until golden. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Increase heat and sear portobello strips on all sides until browned. Stir in the reserved garlic, turn off heat but keep warm.
To assemble:
Place spinach in the cooled tart shell. Arrange warm portobellos like spokes of a wheel on top of spinach. Sprinkle with salt and pepper. Top with mozzarella. (the tart may be assembled to this point and set aside.) Preheat the broiler. Broil briefly until cheese is melted. Drizzle each slice with tomato vinaigrette, garnish with capers and serve warm ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 27890,"Roasted Root Vegetables with Spicy Pepitas and Horseradish Creme Fraiche 1 bunch medium red beets (about 4 beets) 1 bunch baby carrots (about 8 carrots) 1 pound gold fingerling potatoes, washed and dried 2 heads garlic, cut through the equator 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 teaspoon lemon juice 1 teaspoon olive oil 1/2 teaspoon chili powder 1/2 teaspoon ground cumin Kosher salt and freshly cracked black pepper 1/2 cup raw, shelled pepitas 1 cup creme fraiche 1/4 cup prepared horseradish Kosher salt and freshly cracked black pepper Instructions: For the vegetables: Preheat the oven to 425 degrees F. Trim the stems off the beets and lightly scrub with a vegetable brush - this will remove the tough outer layer. Quarter the beets and set aside. Trim the carrots (leaving a little of the stem on), and then cut in half crosswise. Add all the vegetables and the potatoes to a roasting pan along with the garlic head halves. Drizzle with the olive oil and season well with salt and pepper. Roast in the oven until golden brown and tender, about 45 minutes (the tip of a paring knife should pierce a potato and go through with little resistance). For the spicy pepitas: In a large mixing bowl, combine the lemon juice, olive oil, chili powder, cumin and some salt and pepper. Add the pepitas and mix well so they are evenly coated. Toast in the oven until the pepitas are lightly browned, 7 to 10 minutes. For the horseradish creme fraiche: Stir together the creme fraiche and horseradish and season with salt and pepper. Refrigerate until ready to serve. To serve, place the roasted root vegetables on a large platter. Drizzle with the horseradish creme fraiche and garnish with spicy pepitas. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 27891,"Mashed Potato Croquettes with Cranberry Mayo 2 cups leftover mashed potatoes 2 tablespooons grated Parmesan 1/4 cup cooked and chopped, bacon 2 tablespoons chopped fresh parsley 2 eggs 1/2 cup all-purpose flour plus 2 tablespoons Salt and freshly ground black pepper 1/4 cup milk 1/2 cup seasoned bread crumbs 1/2 cup panko Canola oil, for frying 1/2 cup mayonnaise 1/4 cup cranberry sauce 1/2 orange, juiced Instructions: Combine mashed potatoes, Parmesan, bacon, 1 tablespoon parsley, 1 egg, 2 tablespoons flour, salt and pepper. Using 2 tablespoons or a small ice cream scoop form into balls then flatten slightly. In a pie plate combine the other egg with milk. Set up a breading station with one plate of flour, then the egg mixture then the bread crumbs and panko. Place croquettes in flour, dip in egg then roll in breadcrumbs. Heat canola oil to 360 degrees F and fry for about 4 minutes until browned on all sides. (You can also shallow fry these in a pan with about 1 inch of oil then flip them.) Place on a paper towel lined plate. Sprinkle with a bit of salt. In a small bowl combine mayonnaise, cranberry sauce, orange juice, remaining parsley, and salt and pepper. Serve with croquettes while they're hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27892,"Christina's Favorite Buffalo Wings 1 (12-ounce) can beer 3 tablespoons hot sauce 2 pounds chicken wings Vegetable oil or shortening, for frying 1 cup all-purpose flour 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon ground cinnamon 1 teaspoon cayenne 1/2 cup unsalted butter, melted 5 tablespoons hot sauce 1 teaspoon dark brown sugar 1 cup blue cheese, crumbled 3/4 cup mayonnaise 1/2 cup sour cream 2 tablespoons minced onion 1 tablespoon white wine vinegar Salt and freshly ground black pepper Serving suggestion: carrot and celery sticks Instructions: To make the wings: In a large bowl, whisk together the beer and hot sauce. Add chicken and turn to coat. Cover and refrigerate at least 1 hour and up to 3 hours. To make the sauce: Combine all ingredients and set aside. To make the dip: Combine all ingredients, place in a serving bowl and refrigerate until needed. Add oil or shortening to a large pot or deep-fat fryer to make a depth of 1-inch. Heat to 375 degrees F. Meanwhile, in a medium-size bowl, combine the flour, salt, pepper, cinnamon, and cayenne. Strain the chicken wings and pat them dry. Lightly dust in the flour mixture. Fry the wings, in batches as necessary, turning every 3 minutes until crisp and brown, about 12 minutes (adjust the heat as needed to maintain temperature). Drain wings on paper towels and toss with butter sauce. Serve immediately with blue cheese dip and carrot and celery sticks. ","[Zinfandel, Merlot, Cabernet Sauvignon, Malbec]" 27893,"Tuna Ceviche 1 teaspoon chopped garlic 1 teaspoon chopped ginger 1/2 cup soy sauce 1/4 cup fresh lime juice 2 tablespoons chopped cilantro 1 pound sashimi quality yellowfin tuna 1/2 teaspoon aji amarillo* 1/2 rocoto pepper puree* *available in Latin American specialty stores Instructions: In a blender, puree until smooth the garlic, ginger, soy sauce, and lime juice. Remove to a bowl and mix in the cilantro. Slice the tuna into thin, 1-inch long pieces.
Place tuna on a serving platter and spoon soy sauce mixture over each slice. Dot each piece with each of the purees, aji amarillo, and rocoto pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27894,"Cup 'O Joe Chocolate Cookies 1 roll (16.5 oz) Pillsbury? refrigerated sugar cookies 1/3 cup Hershey's? baking cocoa 1 1/2 tablespoons instant espresso coffee powder or granules 1/4 cup whipping cream 1/3 cup Hershey's? mini chips semi-sweet chocolate Instructions: Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350 degrees F. In large bowl, mix cocoa, espresso powder and cream with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; stir until well blended. Shape dough into 30 balls; place 2 inches apart on ungreased cookie sheets. Using bottom of drinking glass, flatten balls into 1 1/2-inch rounds. Press thumb into center of each round to make indentation. Fill each indention with 1/2 teaspoon of the chocolate chips. Bake 9 to 13 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 27895,"Stuffed Falafel Balls 2 cups falafel mix (about 10 ounces) 1/3 cup finely crumbled feta cheese (about 2 ounces) 1/3 cup finely chopped roasted red peppers (about 3 ounces) 1/4 cup parsley leaves, finely chopped 2 tablespoons grated Parmesan 2 teaspoons extra-virgin olive oil 2 teaspoons red wine vinegar 1 teaspoon dried mint (rubbed between your fingers) 1/4 cup tahini Juice of half a lemon Kosher salt Vegetable oil, for frying
Cucumber slices and lemon wedges, for serving Instructions: Put the falafel mix in a large bowl, and add 1/4 cup of water at a time, mixing well with your hands after each addition, until the mixture is wet and tacky and malleable enough to be squeezed and rolled without cracking. Let rest for 15 minutes. Add a little more water if it dries out a bit. (Don't be shy about adding water; the mixture may appear to be too wet to handle at first. If the mixture ends up significantly too wet, add a little more falafel mix.) Meanwhile, mix the feta, roasted peppers, parsley, Parmesan, olive oil, vinegar and mint with a spoon in a small bowl to combine, breaking up the bits of feta; set aside. Whisk together the tahini, lemon juice and a large pinch of salt in a medium bowl. Whisk in enough water to thin to the desired consistency for a dipping sauce; set aside. Drop the falafel mixture by heaping tablespoonfuls onto a baking sheet. Roll each into a ball, hold in the palm of your hand, make a deep indentation with your finger and fill it with about 1/2 teaspoon of the feta-pepper filling. Enclose the filling with the falafel mixture, and roll the balls until very smooth and there are no signs of cracking. Refrigerate while you heat the oil for frying. Fill a large pot with about 2 inches of vegetable oil, attach a deep-fry thermometer and bring the oil to 375 degrees F over medium heat. Fry the balls in batches, adjusting the heat to maintain the temperature, until golden brown, 3 to 4 minutes. Remove with a slotted spoon to a paper towel-lined plate. Serve the falafel balls with cucumber slices, lemon wedges and the tahini dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 27896,"Sweet and Sour Beef Short Ribs 8 pounds beef short ribs, cut across the bone 2 garlic cloves 1 bay leaf 1 cup ketchup 1 cup pineapple juice 1/2 cup soy sauce 3 tablespoons honey 2 tablespoons oyster sauce, bottled 1/2 tablespoon cl paste 2 teaspoons granulated garlic 2 slices lemon 2 slices orange 4 scallions, chopped 1 (2-inch) slice fresh ginger 1 red bell pepper, roasted and seeds removed, chopped 2 Camomile tea bags 4 tablespoons sesame seeds Instructions: Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender. In the meantime, make the sauce. In a medium saucepan, combine all ingredients, except sesame seeds. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Place a strainer over a bowl and pour the sauce through it to remove the solids. Add the ribs to the bowl of sauce, turning with tongs to well coat. Arrange the ribs in a single layer on a cookie sheet and pour a ladle full of sauce over the ribs so they are well covered. Sprinkle with sesame seeds. Bake in a preheated 350 degree oven for 20 to 30 minutes. Serve with remaining sauce on the side. ","[Shiraz, Malbec, Zinfandel, Tempranillo]" 27897,"Healthy Pressure Cooker Beef Stroganoff 1 1/2 pounds lean beef chuck, cut into 1-inch pieces Kosher salt and freshly ground black pepper 1 tablespoon olive oil 1 medium onion, chopped 1 cup dry white wine 1 tablespoon Dijon mustard 1 tablespoon all-purpose flour 1 cup low-sodium beef broth 1 pound whole white button mushrooms 3 carrots, cut into 1/2-inch chunks 2 stalks celery, chopped 1/4 cup neufchatel cheese 1/4 cup roughly chopped fresh parsley 12 ounces whole wheat egg noodles Instructions: Toss the beef with 1/2 teaspoon each salt and pepper. Heat the oil in a pressure cooker over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides, about 4 minutes. Add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 4 minutes. Add the white wine, mustard and flour, bring to a simmer and cook until reduced by half, about 2 minutes. Add the beef broth, mushrooms, carrots and celery. Secure the pressure cooker lid and bring to high pressure over medium heat. Once at high pressure, cook for 18 minutes. Remove from the heat and, using the quick-release valve, carefully open. Stir in the neufchatel, parsley and salt and pepper to taste. Meanwhile, bring a pot of water to a boil and cook the egg noodles according to package directions. Drain and keep warm. Divide the noodles and beef stroganoff evenly among 6 serving bowls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 27898,"Grilled Turkey Breast with Bacon, Green Tomato with Goat Cheese-Sage Mayonnaise 1/2 turkey breast, bone in, about 4 pounds Olive oil Salt and coarsely ground black pepper 12 slices bacon, cut 1/2-inch thick 4 ounces soft goat cheese 4 ounces prepared mayonnaise 1 tablespoon finely chopped fresh sage leaves 12 (1-inch) thick slices country white bread, grilled 2 green tomatoes, cut into 1/4-inch thick slices Watercress Instructions: Preheat grill to high. Brush entire breast with oil and season well with salt and coarsely ground black pepper. Place the breast on the grill, skin-side down, and grill until golden brown and a crust has formed, about 4 to 5 minutes. Reduce the heat of the grill to medium, turn the breast over, close the cover of the grill and continue cooking until a meat thermometer inserted into the thickest part of the breast registers 165 degrees F, about 25 to 30 minutes. Remove the breast from the grill and let rest, loosely tented with foil, for 10 minutes. Slice the breast into 1/4-inch thick slices. Lay the bacon, lengthwise, over the grates of the grill and grill for approximately 2 minutes per side or until golden brown and slightly crunchy. Remove to a plate lined with paper towels. Mix together the goat cheese, mayonnaise, and sage in a small bowl. Season with salt and pepper, to taste. Divide the mayonnaise among 4 slices of the bread and top each with 4 slices of turkey, 2 green tomato slices, another slice of bread, 3 slices of bacon, some of the watercress, and top each with the remaining bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 27899,"Sauteed Shrimp 1/2 cup all-purpose flour Sea salt and freshly ground black pepper 1 pound jumbo shrimp, peeled and deveined 2 tablespoons unsalted butter 2 tablespoons olive oil 2 garlic cloves, finely chopped 2 shallots, finely chopped 1 lemon, juiced 1/2 cup chicken broth Chopped fresh flat-leaf parsley, for garnish Instructions: Put the flour on a plate and season with a healthy amount of salt and pepper; mix with a fork to combine evenly. Dredge the shrimp in the seasoned flour to coat all sides. Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, and give it a toss, saute for 5 minutes until the shrimp is firm and there is a crispy coating on the outside. Remove the shrimp to a side plate and cover to keep warm. Put the pan back on the heat and add the garlic and shallots. Cook and stir for 1 minute until soft. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly. Put the shrimp back in the pan and coat in the lemon sauce. Season with salt and pepper and garnish with chopped parsley before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 27900,"Pepper and Quinoa Salad Kosher salt and freshly ground black pepper 1 cup quinoa 1 clove garlic 2 red peppers, stemmed, seeded and thinly sliced 1/2 cup fresh flat-leaf parsley, roughly chopped 1/2 cup toasted pecans 2 tablespoons extra-virgin olive oil 1 tablespoon cider vinegar 1/4 teaspoon ground cinnamon Instructions: Bring a large pot of salted water to a boil. Cook the quinoa in the boiling water until the grains are tender and begin to open, about 20 minutes; drain and put in a large bowl. Mash the garlic with a pinch of kosher salt and add to the bowl with the quinoa. Add the peppers, parsley, pecans, oil, vinegar, cinnamon and a couple grinds of black pepper. Toss to combine. ","[Riesling, Vermentino, Gavi, Grner Veltliner]" 27901,"Coconut Cream Pie with Chocolate-Painted Crust 9-inch Plain and Perfect Pie Crust, prebaked and cooled, recipe follows 3 ounces semisweet chocolate 3 1/2 cups whole, 2 percent fat, or 1 percent fat milk 1/2 cup canned cream of coconut (recommended: Coco Lopez) 1 vanilla bean, split lengthwise 8 egg yolks 1 1/3 cups sugar 1/2 cup cornstarch 2 tablespoons cold unsalted butter, cut into pieces 3/8 cup chilled heavy cream 3/4 cup flaked or shredded coconut 4 1/2 cups sifted all-purpose flour 2 teaspoons kosher salt 2 teaspoons sugar 12 ounces (3 sticks) cold unsalted butter, cut into pieces 1/2 cup ice water (strain out the ice just before using) 2 teaspoons red wine vinegar Instructions: In the top half of a double boiler set over barely simmering water, stir the chocolate until melted. Using a pastry brush, brush the baked pie shell up to the rim with the melted chocolate. Set aside to cool and harden at room temperature or, uncovered, in the refrigerator. In a large saucepan, bring the milk, cream of coconut, and vanilla bean to a simmer over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks and sugar together until pale yellow and fluffy. With the mixer running at low speed, mix in the cornstarch, then gradually pour in the hot milk mixture. Strain the mixture back into the saucepan to smooth it and remove the vanilla bean. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Pour the mixture into a medium bowl and stir in the butter. Half-fill a large bowl with ice water. Rest the bowl containing the custard in the ice water and let cool, stirring frequently to cool the mixture. When the custard is cool, whip the cream until stiff. Fold the whipped cream and coconut into the custard. Pour the mixture into the chocolate-coated pie shell and smooth the top. Refrigerate uncovered at least 2 hours. (Or refrigerate until ready to serve, up to 24 hours.) Serve cold. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter. In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter. Turn out onto a work surface, divide the dough in 1/2, and shape into 2 round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.) When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. If you like, you can roll out the dough between 2 sheets of waxed paper (flouring the bottom sheet and the top of the dough before rolling), which makes it much easier to transfer to the pan later on. However, you won't be able to check the progress of the dough as easily. It's entirely up to you. Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on getting a good circle going from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour. Instead, put it back in refrigerator for 15 minutes to firm the butter up. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11 inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies. Set your pie or tart pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. Again, it's up to you. Either choice will work. To transfer the crust to the pan, we find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. If using waxed paper, peel off the top layer, turn the crust gently into the pan, and peel off the remaining paper. Make sure that the dough is allowed to settle completely into the pan. Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; we'll patch it in a minute. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside. Working around the rim, turn the crust under itself (not under the rim of the pan) to make a thick edge, pressing it firmly against the pan to reduce shrinkage. To decorate the rim, just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a \V\ with the dough in between. Repeat all around the rim to make a wavy edge. Chill 20 minutes before baking. Heat the oven to 375 degrees. Line the inside of the chilled crust with aluminum foil (don't turn down over the rim, but leave the extra sticking up so that you have something to hold on to). Fill the foil all the way up to the top of the shell with pie weights, rice, or dried beans. (Pie weights are reusable metal or ceramic pellets that hold the crust in place as it bakes. You can buy them at cooking supply stores.) Bake 25 to 30 minutes, until dry and beginning to turn \blond. Lift the foil and weights out of the shell and bake another 10 to 15 minutes, checking frequently to prevent overbaking, until medium brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27902,"Caramel Sauce 9 ounces granulated sugar 2.5 ounces water 5.25 ounces heavy cream 1.5 ounces butter Instructions: Combine the sugar and water in a stainless pot. Wash down any crystals from the inner sides of pot with a clean brush, dipped in cold water to prevent crystallization. Bring the mixture to boil and cook until sugar is caramelized. When the syrup is mahogany brown, add the butter and swirl the pan. Carefully pour in the heavy cream and let the mixture return to boil. Strain the caramel sauce into a container over an ice bath. ","[Chardonnay, Riesling, Port]" 27903,"Flaming Filet Mignon with Chive Butter 1 stick butter, softened Coarse salt and freshly ground black pepper 1 bunch chives, left whole 4 (8-ounce) filet mignon steaks 1 tablespoon olive oil Salt and freshly ground black pepper 2 ounces brandy Instructions: Place butter into a mixing bowl, season with salt and pepper and stir until blended and soft. Take a 12-inch piece of plastic wrap and lay it on the counter. Spoon the butter out onto the center of the plastic wrap and place the chives in the center on top of the butter. Pull the edge over the butter mixture, and tightly pinch the ends, then holding the plastic wrap tightly at each end, pull the mixture towards you. This should create a tight sausage shape. (or imagine rolling a sushi roll) Chives will be in the center surrounded by butter. Tie a knot on both ends of the butter roll and place into the freezer until you are ready to place it on top of your cooked filet. Season the filets with a little salt and pepper. Heat a skillet over medium-high until the pan is hot then drizzle with olive oil.. Place the filets into the pan and cook to medium-rare, about 5 to 7 minutes per side. Remove the pan from the heat and pour brandy into the skillet. Carefully tilt skillet towards the flame to flambe. When the flames burn off, remove the filets from the pan. Remove butter from freezer and cut 4 thin coins and place one on each filet. Serve steaks while hot. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Malbec]" 27904,"Mom's Fruitcake 2 1/2 cups butter 4 cups light brown sugar 8 eggs, beaten 10 cups flour 1 tsp. salt 3 tsp. baking powder 2 1/2 tsp. cinnamon 1 tsp. allspice 3/4 tsp. nutmeg 3/4 tsp. cloves 2 lb. mixed candied fruit 2 lb. red candied cherries (leave whole) 1/2 lb. candied pineapple (cut into wedges) 1/2 lb. pitted dates (chopped) 1 lb. golden raisins 1/2 lb. currants 2 1/2 lb. walnuts (broken large) 3/4 cup sherry wine Instructions: Preheat oven to 250-275 degrees. Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy! Pan sizes and baking chart: 9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours 10\ tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins 1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins 9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours 4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 27905,"Mexican Smoked cl Marinade 1 cup fresh orange juice 1/4 cup fresh lime juice 5 canned minced chipotles 4 cloves minced garlic 1 teaspoon orange zest 2 teaspoons dried oregano 1 teaspoon cumin seeds 1 tablespoons wine vinegar 1/2 teaspoon ground pepper 1/2 teaspoon salt Instructions: Combine the orange juice and lime juice in a sauce pan, and boil until only 1/2 cup of liquid remains. Place this and the remaining ingredients in a blender, and puree to a smooth paste. Spread this paste on the food to be marinated. In the refrigerator, marinate seafood for 2 hours, poultry for 4 hours, and meat overnight, turning twice. Marinated food may be sauteed, broiled or roasted in the oven. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 27906,"Tomato Kabobs Good olive oil 2 pints cherry tomatoes Skewers Kosher salt Freshly ground black pepper Instructions: Heat a grill with coals. Spread them out in 1 dense layer and brush the grill with oil. Loosely thread 4 or 5 cherry tomatoes onto skewers, threading them through the stem of the tomato. Rub the tomatoes with olive oil and sprinkle with salt and pepper. Place the tomato skewers on the grill and cook for approximately 5 minutes, turning once. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 27907,"Eggs Benedict Yeast Based Eggs Benedict Foundation Platform (English Muffin), recipe follows Poached Eggs, recipe follows Hollandaise Sauce, recipe follows 8 slices Canadian bacon, julienned 12 ounces all-purpose flour 1 1/2 ounces nonfat dry milk 1 tablespoon sugar 1 envelope active dry yeast 1 teaspoon kosher salt 10 ounces water 1 tablespoon shortening Nonstick spray 8 teaspoons rolled quick oats 4 quarts water 1/4 cup white vinegar 1 teaspoon kosher salt 8 large eggs 3 large egg yolks 1 tablespoon water 1/4 teaspoon kosher salt 1/2 teaspoon ground cayenne, divided 3 to 4 tablespoons freshly squeezed lemon juice strained, divided 8 ounces cold unsalted butter, cut into tablespoon-size pieces 1/4 teaspoon sugar Instructions: Combine the flour, nonfat dry milk, sugar, yeast, and salt in the bowl of a stand mixer. Mix on low for 10 seconds using the paddle attachment. Put the water and shortening in microwavable container and heat to 120 to 130 degrees F, approximately 2 minutes. Stir until the shortening is thoroughly melted. Add the water mixture to the dry ingredients and mix on medium speed until well combined, stopping to scrape down the bowl halfway through mixing, about 3 minutes. Cover the bowl with plastic wrap and refrigerate overnight. Remove the dough from the refrigerator, uncover and mix on medium speed, using the paddle attachment, for 3 minutes. Position the 8 cans on a half sheet pan and generously spray the rings and pan with nonstick spray. Sprinkle 1/2 teaspoon of oats in the bottom of each ring. Scoop the dough, with a 2-ounce ice cream scoop or disher, into the rings, dividing the dough evenly between the rings. Sprinkle each top with 1/2 teaspoon of oats. Cover with parchment and let sit in a warm place for 60 minutes. Heat the oven to 400 degrees F. Leave the parchment in place and set a second sheet pan on top. Bake for 20 minutes then remove the top half sheet pan. Continue to bake until the muffins reach an internal temperature of 210 degrees F on an instant-read thermometer, and are lightly browned, about 5 to 10 minutes. Remove the pan with the muffins still in the rings, to a cooling rack for 10 minutes. Slide a knife around the perimeter of the ring to loosen. Cool completely before splitting with a fork. To serve, toast under broiler for 3 to 4 minutes. Put 4 (6-ounce) custard cups in a 6-quart deep, straight-sided saute pan or rondeau. Add 4 quarts of water or enough to cover the cups by at least 1/4-inch. Add the vinegar and salt to the water and put the pan over high heat. Heat just until the water begins to boil and the cups clatter against the bottom of the pan, 20 to 25 minutes. Adjust the heat to maintain a water temperature of 205 degrees F outside the cups. Break the eggs, 1 at a time, into another custard cup or ladle. Pour the eggs slowly into each of the cups, timing them about 10 seconds apart. Cook for 5 minutes each. Serve immediately or remove eggs from cups and transfer to an ice bath to stop cooking. Refrigerate for up to 6 hours in the ice bath. To reheat, bring water to a simmer, turn off the heat and add the eggs. Wait 1 to 2 minutes or until warmed through. Whisk together the egg yolks, water, salt and 1/4 teaspoon of the cayenne in a 2 quart saucier for 1 minute. Put the saucier over low heat and whisk vigorously, moving the pan on and off the heat every 10 to 15 seconds, bringing the mixture to 140 to 145 degrees F, on an instant-read thermometer, approximately 3 minutes. Add 1 piece of butter at a time, every 30 seconds, while continually whisking and moving the saucier on and off the heat. Maintain temperature around 120 to 130 degrees F throughout the remainder of the cooking process. Once half of the butter, or 8 pieces, have been added, add 1 tablespoon of lemon juice. Add the remaining 8 pieces of butter, 1 at a time, every 30 seconds, while continuing to move the saucier on and off the heat and maintaining 120 to 130 degrees F. After the last piece of butter has been added, add the remaining 1 tablespoon of lemon juice, the remaining 1/4 teaspoon cayenne, and the sugar and whisk for 1 to 2 minutes. Taste and add more lemon juice, as desired. Move immediately to a short, wide-mouthed thermos to hold for up to 2 hours. Reheat over low heat for 45 seconds. To build Eggs Benedict: Put the julienned Canadian bacon in 10-inch saute pan set over medium heat. Cook, stirring frequently, until heated through and beginning to turn lightly brown around the edges, approximately 4 to 5 minutes. Turn off the heat, but leave the bacon in the pan to keep warm until serving. For each serving, put 2 small dollops of hollandaise on a plate and set 1/2 an English muffin on top of each dollop. Put a small amount of Canadian bacon on top of each half and top with 1 warm poached egg and drizzle with hollandaise. Repeat with remaining ingredients and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 27908,"Lemon Spritz Cookies 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 cup granulated sugar 1 tablespoon packed finely grated lemon zest (from 2 lemons) 1 large egg 1 teaspoon pure lemon extract 1/2 teaspoon pure vanilla extract Yellow sanding sugar and/or nonpareils, for decorating Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and lemon zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and both extracts. Reduce the mixer speed to low and beat in the flour mixture until just combined. Fill a cookie press with the dough according to the manufacturer?s directions; press the dough 1 1/2 inches apart onto unlined baking sheets. Decorate with sanding sugar and/or nonpareils. Bake, switching the pans halfway through, until the cookies are golden around the edges, 14 to 17 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. ","[Prosecco, Sauvignon Blanc, Riesling, Moscato]" 27909,"Stuffed Mussels 4 pounds mussels 1/2 cup dry white wine 1/4 pound prosciutto 3 ounces plain bread crumbs 5 tablespoons chopped fresh parsley 4 or 5 garlic cloves, crushed 1/2 cup olive oil Salt and pepper to taste Garnish: lemon wedges Instructions: Clean mussels thoroughly. Discard any that do not close. Put them in a sauce pan with white wine and cook over high heat until the mussels open. Throw out any that do not open. Place the mussels in their half shells onto a baking sheet (do not discard the other half of the shell just yet). Chop up the prosciutto and mix in a bowl with bread crumbs, parsley, garlic, 1/2 of the olive oil, salt (easy on the salt) and pepper and the juice from the mussels. Mix all together. Put some of the mixture on each mussel in the pan. Add a little olive oil to each mussel. Place in oven on broil for about 2 to 3 minutes until the bread crumbs are golden (must be watched). Serve hot and with lemon, if preferred. If there is extra bread crumb mixture, you can add a can of chopped clams and put it in the other halves of the mussel shells to use it up; these take a little longer to cook. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27910,"Vegetable Paella 1/4 cup extra-virgin olive oil 2 cups cauliflower florets Kosher salt and freshly ground pepper 1 8-ounce package sliced mixed mushrooms 3 scallions, sliced (white and green parts separated) 3 cloves garlic, chopped 1 teaspoon mild smoked paprika 1/2 cup dry white wine 1 1/2 cups short-grain Spanish or arborio rice 1 large jarred roasted red pepper, cut into strips 10 pitted black and/or green olives, halved 2 tablespoons chopped fresh parsley Instructions: Heat 3 cups water in a saucepan over high heat until steaming; reduce the heat to low and cover to keep hot. Heat 1 tablespoon olive oil in a paella pan or very large skillet over medium-high heat. Add the cauliflower and season with salt and pepper. Cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a bowl. Add 2 more tablespoons olive oil to the skillet. Add the mushrooms in an even layer and season with salt and pepper. Increase the heat to high and cook, stirring, until browned and tender, 4 to 5 minutes. Add the remaining 1 tablespoon olive oil, the scallion whites, garlic and paprika; stir until the paprika is toasted, 30 seconds. Stir in the wine and cook until the pan is almost dry, about 1 minute. Add 3 cups hot water, the cauliflower, rice, 1 teaspoon salt and a few grinds of pepper. Stir once to distribute the ingredients but don?t stir again. Bring to a boil, then reduce the heat to medium low; cover with a lid or foil and cook until the liquid is absorbed and the rice is tender, about 14 minutes. Uncover and arrange the roasted pepper and olives on top. Increase the heat to medium to crisp the bottom, moving the pan for even browning, about 1 more minute. Top with the parsley and scallion greens. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 27911,"Roasted Beets 12 beets 3 tablespoons good olive oil 1 1/2 teaspoons fresh thyme leaves, minced 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons raspberry vinegar Juice of 1 large orange Instructions: Preheat the oven to 400 degrees. Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.) Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 27912,"Brownie Chocolate Chip Cheesecake Crisco? Original No-Stick Cooking Spray 1 (19.5 oz.) pkg. Pillsbury? Classic Traditional Fudge Brownie 3 (8 oz.) pkgs. cream cheese, softened 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 3 large eggs 2 tsps. vanilla extract 1/2 cup mini chocolate chips Instructions: HEAT oven to 350 degrees F. Spray bottom only of 9-inch springform pan with no-stick cooking spray. Prepare brownie according to package directions for chewy brownies. Spread evenly in prepared pan. BAKE 35 minutes or until set. BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan. REDUCE oven temperature to 300 degrees F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 27913,"Hot and Sour Egg Drop Soup with Quail 1/2 cup maple syrup 1 stalk celery, diced 1 medium carrot, diced 1 medium Spanish onion, diced 1 tablespoon fresh ginger, minced 1 tablespoon garlic, minced 1/4 cup coriander, chopped 1 teaspoon crushed black peppercorns 1 tablespoon dry sherry or Marsala 1 tablespoon sesame oil 4 tablespoons soy sauce 3 quail, deboned Peanut oil for deep frying 1 1/2 cups chicken stock 1 bulbs shallots, cut in thin rings 1 teaspoon fresh ginger, finely julienned 1 cup black tree ear mushrooms, or wild, finely sliced 1/2 cup Shiitake mushrooms, finely sliced 1/2 roasted red bell pepper, julienned 1/2 cup tomato con casse (tomatoes peeled, seeded and chopped) 2 pieces hot red Thai chilis or any Mexican chili 1 teaspoon sugar 1/2 tablespoon Parmesan, preferably Reggiano, grated 2 whole eggs 1 teaspoon sesame oil Balsamic vinegar, good quality Chives, minced, for garnish Coriander, chopped, for garnish Pinch white pepper Instructions: Combine all the marinade ingredients in a bowl. Add quail and refrigerate for 2 days. Remove quail from marinade and pat dry. Heat peanut oil over medium heat and deep fry for 8 minutes, or until outside is brown and crispy. Remove from oil. Drain and cut quail into pieces and set aside.
To make soup: Combine all ingredients, (except cheese, eggs, sesame oil and garnish) in a heavy bottomed pot and bring to a boil. Cover and simmer for 8 to 10 minutes. Bring back to a boil. Whip together Parmesan cheese and eggs, and drop into soup along with quail. Gently stir.
Garnish with sesame oil, vinegar and herbs. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27914,"Frozen Mango Margarita One 10-ounce bag frozen diced mango 2/3 cup tequila (preferably silver, 80 proof) 1/4 cup fresh lime juice 2 tablespoons orange liqueur, such as Cointreau 2 tablespoons superfine sugar 2 cups ice water Instructions: Put the mango, tequila, lime juice, orange liqueur, sugar and water in a blender and blend until smooth. Per Serving: Calories 180; Total Fat 0 g; (Sat Fat 0 g, Mono Fat 0 g, Poly Fat 0 g) ; Protein 0.5g; Carb 21 g; Fiber 1.5g; Cholesterol 0 mg; Sodium 0.5mg ","[Margarita, Sauvignon Blanc, Moscato, Pinot Grigio]" 27915,"Cheeseburger Monkey Bread Nonstick cooking spray, for greasing the pan 3/4 cup ketchup
3/4 cup mayonnaise
3/4 cup finely chopped dill pickle chips
1/3 cup yellow mustard
Kosher salt and freshly ground black pepper
7 strips bacon
2 tablespoon canola oil
12 ounces ground beef chuck
1 small red onion, finely chopped
6 slices American cheese, roughly chopped
1/4 cup sesame seeds
Two 16.3-ounce tubes refrigerated buttermilk biscuits
Instructions: Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan with nonstick cooking spray. Stir together the ketchup, mayonnaise, pickles and mustard in a medium bowl. Season with salt and set aside.
Arrange the bacon in a large skillet and heat over medium. Cook until golden and crispy, about 4 minutes per side. Transfer the bacon to a paper towel-lined plate; pour the drippings out of the skillet and reserve for another use. Cut the bacon into 1-inch pieces. Heat the oil in the same skillet over medium-high heat. When it starts to shimmer, add the ground beef, a pinch of salt and a few grinds of pepper. Cook, breaking the meat up with a wooden spoon, until lightly browned in spots and just cooked through, 3 to 4 minutes. Add the onion and cook, stirring constantly, until just translucent and tender, about 2 minutes. Use a large slotted spoon to scoop the meat mixture into a medium bowl, leaving the liquid behind. Stir in 1 cup of the ketchup sauce. Let cool slightly. Fold in the chopped American cheese.
Put the sesame seeds in a shallow bowl.
Separate each biscuit into 2 thinner rounds (the dough is layered, so it will divide easily). Flatten a piece of dough between your hands. Spoon about 1 tablespoon of the ground beef mixture into the center of the dough and top with a piece of bacon. Gather the dough around the filling and seal into a little ball. Dip the smooth bottom of the ball into the sesame seeds. Place the ball into the prepared bundt pan, seed-side down, and repeat until the bottom of the pan is covered. Split the remaining biscuits and stuff with the bacon and filling using the same method -- but don't dip in the sesame seeds. Add to the bundt pan in an even layer.
Bake the monkey bread until golden brown and the balls are no longer doughy, 50 to 55 minutes. Invert onto a platter and remove the pan. Let rest for 10 minutes. Serve warm with the remaining ketchup sauce for dipping.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 27916,"Cornbread and Wild Rice Dressing with Pine Nuts and Parsley 2 cups self-rising cornmeal mix, such as Aunt Jemima 1 cup buttermilk 2 tablespoons self-rising flour 1 egg Pinch baking soda 3 tablespoons bacon grease 5 cups chicken stock 1 cup wild rice 4 tablespoons butter 2 cups fresh corn kernels 2 cups chopped yellow onions 1 cup chopped celery 1 cup diced red pepper 2 tablespoons minced garlic Salt 8 ounces diced, smoked ham 1 cup pine nuts, toasted 1/2 cup heavy cream 2 tablespoons freshly chopped flat-leaf parsley 2 eggs Freshly ground black pepper Instructions: For the cornbread: Preheat the oven to 400 degrees F. Mix the cornmeal mix, buttermilk (a little at a time), flour, egg and baking soda in a bowl. Heat a cast-iron skillet, add the bacon grease and once the grease is hot, transfer 2 tablespoons of the grease from the skillet to the cornbread mixture. Mix the grease into the cornbread mixture and pour the cornbread mixture into the sizzling hot skillet. Bake until you can't see a finger print in the top of the bread when you lightly press it, about 20 minutes. Cool, cube into 8 cups, and toast. For the dressing: Preheat the oven to 375 degrees F. To cook the rice, combine 2 cups of the stock, 2 cups water and rice in a medium saucepan. Bring the mixture to a simmer, cover and cook until the rice is tender, about 1 hour. Drain the rice and transfer to a large bowl.
Meanwhile, melt the butter and let brown slightly in a large pan. Add the corn, onions, celery, red peppers, garlic and a pinch salt and sweat the vegetables until tender. Add the ham and pine nuts and cook over low heat, about 2 minutes. Set aside to slightly cool.
Whisk together the remaining 3 cups stock, cream, parsley and eggs and sprinkle with salt and pepper. Combine the rice, vegetable/ham mixture, stock/cream mixture and Sherla's Cornbread in a 4-quart lasagna pan and cook, covered, about 30 minutes. Uncover the pan and cook until crusty, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 27917,"Pumpkin Chiffon Pie 6 tablespoons unsalted butter, melted, plus more for the pan 1 1/2 cups graham cracker crumbs (from 10 to 12 graham crackers) 3 tablespoons granulated sugar 1/2 teaspoon salt 1 1/4-ounce packet unflavored gelatin 3 tablespoons water 3/4 cup milk 2/3 cup plus 1/4 cup granulated sugar 2 large eggs, separated, plus 1 egg white 1 15-ounce can pure pumpkin puree 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon salt 1/4 teaspoon cream of tartar 3/4 cup cold heavy cream 2 tablespoons confectioners\u2019 sugar Instructions: Make the crust: Preheat the oven to 350? F. Lightly butter a 9 1/2-inch deep-dish pie plate. Combine the graham cracker crumbs, granulated sugar and salt in a medium bowl, then stir in the melted butter until combined. Add the crumbs to the pan and press evenly into the bottom and up the sides. Bake until the crust is set, 15 to 20 minutes. Let cool completely on a rack. Make the filling: Sprinkle the gelatin over the water in a large bowl; let sit until gelled, about 5 minutes. Meanwhile, combine the milk, 2/3 cup granulated sugar, the 2 egg yolks, pumpkin, cinnamon, ginger and salt in a medium saucepan over medium-low heat; cook, stirring, until beginning to bubble, 6 to 8 minutes. Remove from the heat, pour over the gelatin and whisk to combine. Let sit at room temperature, stirring frequently, until cool but not set, 30 to 45 minutes. Combine the 3 egg whites and cream of tartar in a large bowl and beat with a mixer on medium-high speed until foamy, 1 to 2 minutes. Add the remaining 1/4 cup granulated sugar, 1 tablespoon at a time, and beat on medium-high speed until stiff peaks form, 3 to 5 more minutes. Fold 1 cup of the egg white mixture into the pumpkin mixture until no white streaks remain. Add the rest of the egg whites to the pumpkin mixture and fold until evenly combined. Pour into the crust and refrigerate until firm, at least 4 hours and up to overnight. Make the whipped cream: Beat the heavy cream and confectioners\u2019 sugar in a large bowl with a mixer on medium-high speed until medium peaks form, 2 to 3 minutes. Pipe or dollop the whipped cream on top of the pie. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 27918,"Modern Shepherd's Pie 2 tablespoons extra-virgin olive oil 6 ounces (1) leek, trimmed, rinsed and finely chopped 4 ounces (2 medium) carrots, peeled and chopped 4 ounces (100 grams) green beans, trimmed and chopped 2 ounces (1 stalk) celery, finely chopped 14 ounces (400 grams) canned red kidney beans, rinsed and drained One 8-ounce (250-gram) pouch cooked black lentils, rinsed and drained 1 teaspoon dried mixed herbs 1/2 teaspoon chili flakes 3 cups vegetable stock (made using 1 tablespoon bouillon powder) 2 tablespoons cornstarch, mixed with 2 tablespoons water 1 tablespoon tamari (could use soy sauce) 1 tablespoon vegan Worcestershire sauce (no anchovies) 1 sprig of fresh rosemary 2 1/2 pounds (1.2 kilograms) Yukon Gold or Maris Piper potatoes Flaky sea salt 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 tablespoon Dijon mustard Freshly ground black pepper, to taste 1/4 cup unsweetened plant-based milk 1 small bunch parsley (about 2 tablespoons, finely chopped) Instructions: Preheat the oven to 400 degrees F (200 degrees C). Heat the 2 tablespoons of olive oil in a medium saucepan over medium heat and add the chopped leek, carrots, green beans and celery and saut for about 2 minutes until slightly softened. Stir in the kidney beans, lentils, dried herbs and chili flakes. Pour over the stock and stir in the cornstarch slurry, followed by the tamari, Worcestershire and rosemary sprig. Lower the heat to medium low. Bring to a gentle simmer for around 10 minutes. Allow to cool slightly, about 5 minutes. Discard the rosemary sprig. For the mashed potatoes: Peel and cut the potatoes into even pieces, so they cook at the same time. Put them in a large saucepan and cover with water. Add 1 pinch of salt. Bring to a boil, then reduce the heat to a simmer. Cook until they are fork tender, around 10 to 12 minutes, depending on the size. Drain in a colander, then return back to the saucepan. Mash really well. Drizzle in the extra-virgin olive oil, mustard, black pepper and 1 pinch of sea salt. Stir in the unsweetened plant-based milk and use a fork to mix and fluff it up, getting rid of any lumps at the same time. Finally, stir in the parsley. Spoon the bean mixture into a large baking dish, approximately 12-by-8 inches (2 quarts). Spoon the mash on top and use a fork to even it out. Bake in the oven for 20 to 25 minutes, until golden brown and crisp on top and bubbling. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 27919,"Spicy Green Papaya Salad 3 tablespoons soy sauce 1/4 cup sesame oil 1/8 cup rice wine vinegar 1 tablespoon ground white pepper 1/4 teaspoon cayenne pepper Juice of 1 fresh lime 3 tablespoons sesame seeds, toasted 2 small green papayas , julienned on mandoline or regular papaya diced small 1 small red onion, small dice 1 red pepper, small dice 4 scallions, finely chopped 1/4 bunch of cilantro, finely chopped Instructions: In a small bowl, whisk together all the dressing ingredients. Place salad ingredients in bowl, pour dressing over top and mix well. Season to taste. The salad will hold up in the refrigerator up to 24 hours. Serve at room temperature. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 27920,"Crispy Skinned Chesapeake Bay Rockfish with Hayman Sweet Potato, Virginia Country Ham and Blue Crab Hash, Melted Leeks and Meyer Lemon Butter 12 Meyer lemons, juiced and strained 1 tablespoon heavy cream 4 tablespoons cold butter, cut into small cubes 4 tablespoons butter 6 small leeks, tough outer leaves discarded 2 Hayman or other variety sweet potatoes, peeled and cut into small dice 1 pound jumbo lump blue crab, picked over 8 ounces country ham, sliced very thin (recommended: Kite's) 2 tablespoons chopped fresh fines herbes (chervil, chives, parsley, tarragon) Kosher salt and freshly ground white pepper, to taste 4 (7-ounce) rockfish fillets, patted dry Salt and freshly ground white pepper 4 tablespoons clarified butter 1 tablespoon whole butter 1 small bunch fresh thyme leaves Meyer lemon segments or slices, for garnish, optional Instructions: Preheat oven to 350 degrees F. For the Meyer lemon butter: In a small saucepan, reduce the Meyer lemon juice until slightly syrupy. Stir in the heavy cream. Whisk in the cold cubed butter a few pieces at a time, not allowing the sauce to become cold or too hot to touch by hand. When all of the butter is incorporated, strain the sauce. If the sauce separates, pulse with an immersion blender to emulsify. Set aside and keep warm. For the hash: Bring a large pot of water to a boil over high heat, salt it generously. Trim the root end of the leek and halve lengthwise. Rinse very well under running water to flush out any grit trapped between the leaves. Slice leeks into 1/4-inch-thick pieces, put in a small strainer and dip in the boiling water. Cook until just tender, about 3 minutes, then plunge strainer and leeks in an ice water bath to cool. Drain and pat dry leeks, set aside. Repeat this procedure with the diced sweet potatoes, blanch until almost tender, about 3 minutes, then cool in the ice bath. Drain and pat dry, set aside. In a large skillet, melt the butter over medium heat. Add the blanched Hayman sweet potatoes leeks, sweat until very tender about 3 to 4 minutes. Add the leeks continue to cook until heated through. Add the crab and country ham, stirring gently until heated through. Add the fines herbes at the last minute. Season, to taste, with salt and white pepper. Set aside and keep warm while you prepare the fish. For the rockfish: Score the skin side of the fillets with a sharp knife, taking care not to cut too far into the flesh of the fish. Season with salt and white pepper. Heat a large skillet over medium-high heat, and add the clarified butter. Add the rockfish skin side down, sear until skin is golden and crisp, about 2 to 3 minutes. Flip, add the butter and thyme and bake until just cooked through, about 3 to 4 minutes. In a bowl or plate, drizzle the warm Meyer lemon butter in a circle just inside the rim. Gently place the warm blue crab hash in the center of the plate. Place the rockfish on top of the hash with the crispy skin side up. Garnish with Meyer lemon segments or slices, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 27921,"Salad of Roasted Beets and Arugula with Blue Cheese Dressing 3 bunches baby beets, washed, trimmed, and halved 1/3 cup extra-virgin olive oil 1 handful fresh thyme sprigs Kosher salt and freshly ground black pepper 5 bunches arugula, washed, dried, and hand-torn Celery leaves from 1 bunch celery, about 1/2 cup 1 cup walnut halves and pieces, toasted 1/2 pound blue cheese, crumbled 1 cup sour cream 2 tablespoons chopped fresh chives 1 lemon, juiced Instructions: Preheat the oven to 400 degrees F. Lay the beets on a large sheet of aluminum foil, drizzle with the oil, toss the thyme on top, and season with salt and pepper. Fold up the foil tightly to make a sealed pouch and put it on a sheet pan. Bake until the beets are tender when pierced, about 45 minutes to 1 hour. (Drop a knife in the center of 1 beet; if it slides out without resistance, they're done.) Let the beets cool to room temperature and put them in a large mixing bowl. Add the arugula, celery leaves, and walnuts; toss to combine. To make the blue cheese dressing: Put the blue cheese and sour cream in a bowl, mashing with a fork to combine. Add the chives, lemon juice, and a few turns of freshly ground black pepper; mix to incorporate, leaving a few chunks of cheese in the dressing. Thin out the dressing with a tablespoon of water, if you wish, to smooth out the consistency. Pour the blue cheese dressing over the salad and toss gently to coat; season with salt and pepper. Put the salad on a chilled platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 27922,"Chicken Burgers 1 pound ground white meat chicken 2 cups coarse to fine fresh bread crumbs, divided (not canned) 1/2 cup low-fat milk 3 tablespoons grated sweet onion (or finely, finely minced) 1/4 teaspoon cayenne pepper 3/4 teaspoon coarse grained salt Cracked black pepper 1 teaspoon olive oil Instructions: Be sure to use ground white meat chicken. If you're buying your ground chicken from the grocery story, ring the bell and ask them if they've got what you're looking for or if they'll grind some chicken breast for you. You can also grind it yourself in a food processor. Remove all excess fat and cartilage from boneless, skinless chicken breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped. Use fresh bread crumbs. It only takes a few extra minutes. Remove crusts from good bread or don't remove the crusts, tear into chunks and pulse in a mini chopper or food processor. Make a giant batch and freeze them so next time you can skip this step. Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper. The mixture will be very wet which means it will be a tiny bit icky forming it into patties but forge ahead. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken meat into 4 or 5 piles (you decide which portion size is best for you) and using your hands, shape into patties. Coat each patty with bread crumbs. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 27923,"Johnsonville Italian Meatballs 1 package Johnsonville? Mild Italian Sausage Links or Ground Sausage 1 egg, lightly beaten 1/3 cup dry bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup milk 1/4 cup finely chopped onion Instructions: Preheat oven to 350 degrees F. In a large bowl, combine the egg, bread crumbs, parmesan cheese, milk and onion. Remove sausage from casings. Add sausage to the bread crumb mixture and mix well. Shape into 20 meatballs. Arrange meatballs on a shallow baking pan. Bake for 20 minutes or until meatballs are cooked through (160 degrees F). Serve with your favorite sauce and spaghetti. More great recipes and savings at Italianville.com ","[Chianti, Barbera, Dolcetto, Valpolicella]" 27924,"Steak au Poivre 1/2 cup black peppercorns 4 (6-ounce) tenderloin steaks 2 teaspoons sunflower oil 1/2 cup French brandy or cognac 1 cup heavy cream 1 tablespoon unsalted butter Salt to taste Instructions: In a spice mill, coarsely grind the peppercorns and spread them on a plate. (Or put the peppercorns in a large plastic bag and crush them with a rolling pin or the back of a small, heavy skillet.) Press the meat into the peppercorns covering both sides completely. (Some will come off in cooking.) Heat a large heavy skillet over medium-high heat. Add the oil and then the meat. Cook for 2 to 4 minutes depending on the thickness of the meat and how you want it done. Turn the steaks over and cook another 2 to 4 minutes. Remove the pan from the heat and add the brandy. Return the pan to high heat and cook until the liquid has reduced by half, about 1 to 2 minutes. Take the steaks out of the pan and set them aside. Add the cream and butter to the pan and cook until the cream has reduced to a thick sauce. Return the steaks to the pan, along with any accumulated juices, and warm them through. Serve the steaks on warm plates and cover them with the sauce. Sprinkle on some salt, to taste. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 27925,"Ham Rolls with Spicy Pineapple Sauce 1/2 pineapple, cored and cut into chunks 1 Thai bird cl, stemmed
1 clove garlic 1 tablespoon lime juice
1 tablespoon brown sugar
2 teaspoons fish sauce
1/2 teaspoon minced ginger
1 tablespoon cornstarch
One 12-ounce can cooked ham, such as Spam 3 ounces vermicelli rice noodles
One 12-ounce package rice paper wrappers
Butter lettuce, sliced red cabbage, fresh cilantro leaves and fresh mint leaves, for filling
Instructions: For the spicy pineapple sauce: Add the pineapple chunks, Thai bird cl, garlic, lime juice, brown sugar, fish sauce and ginger to a blender. Blend until combined. Transfer the mixture to a pot. Heat the mixture over medium heat. Combine the cornstarch with 2 tablespoons water in a small bowl and mix until the cornstarch is dissolved. Add to the hot pineapple mixture and stir to combine. Simmer until the mixture thickens, about 5 minutes. For the ham rolls: Cut the ham into 10 slices, then cut each slice into 4 matchsticks. Add the ham to a nonstick pan over medium heat and fry until golden brown. Set aside and let cool. Cook the vermicelli rice noodles according to the package. Rinse with cold water. Toss with 1/4 cup pineapple sauce. Set aside. Line a plate with a damp paper towel or parchment paper. Wet a few paper towel sheets and wring out the water. Have them standing by to cover your finished rolls. Fill a large shallow bowl with warm water. Dunk one rice wrapper in the shallow bowl of water for about 5 seconds to soften. Move to your work surface. Add 1 leaf of butter lettuce, torn in half, in the center, and top with 4 pieces of the ham, a small pile of the vermicelli noodles, red cabbage, cilantro leaves and mint leaves. Gently pull the bottom of the wrapper and roll over the filling, using your hands to tuck the filling in as you roll. Fold in each side and continue to roll tightly. Add the roll to your damp paper towel-lined plate. Cover the roll with a damp paper towel. Continue rolling until you have 10 rolls, covering with damp paper towels and keeping them separated (if the rolls touch, the wrappers will tear). To serve, cut each roll in half on an angle and serve with the spicy pineapple sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 27926,"Sparkling Berry Chiffon 1 tablespoon grated lemon zest 1/2 cup freshly squeezed lemon juice
1/2 cup granulated sugar
3 tablespoons unsalted butter
3 eggs, whisked
2 cups mixed berries, such as raspberries, blackberries and blueberries 1/2 cup confectioners' sugar 1/4 cup moscato sparkling wine
1 1/2 cups heavy cream
Instructions: Put a strainer over a glass bowl. Put the lemon zest and juice and the granulated sugar in a heavy bottom, non-reactive saucepan over high heat and stir until the sugar dissolves, 3 to 5 minutes. Turn the heat to low, making sure the mixture is below a simmer, and whisk in the butter and eggs. Cook, stirring regularly and taking care to keep it below a simmer, until thickened, 9 to 10 minutes. Strain into the glass bowl, press some plastic wrap on the surface and cool. Meanwhile, combine the berries, 1/4 cup confectioners' sugar and the sparkling wine in a large bowl. Cover and refrigerate while the curd cools. Whisk the cream and the remaining 1/4 cup confectioners' sugar together in a large bowl until thick and creamy and just under soft peaks. Fold the cream into the cooled lemon mixture. Transfer the chiffon to a pastry bag; snip off the tip of the bag. Pipe some of the lemon chiffon into the bottoms of the wine glasses, then spoon in some berries with their juices; repeat, finishing with just a few berries on the tops. Serve immediately. ","[Prosecco, Cava, Brut Ros]

" 27927,"Strawberry 'Martini' with Lemongrass Foam 2 pints strawberries, prepped and halved 1/2 cup citrus flavored vodka 1 tablespoon mint, fine julienne, save 4 small sprigs for garnish 2 cups water 2 cups sugar 6 lemongrass stalks, white part only, sliced 2 slices peeled ginger 2 lemons, zested 1 tablespoon lemon juice 1 sheet gelatin Instructions: Place the strawberries in a bowl and fold in with vodka and mint. Store in the refrigerator until cold about 1 hour. In a small saucepan over low heat, mix water and sugar until dissolved. Add lemongrass, ginger and lemon zest and bring to a simmer. Cover with a plate or lid and reduce by 1/2, or until a syrupy consistency is achieved, about 45 minutes. Mix in lemon juice and keep syrup warm on low heat. Bloom the gelatin in 1 cup water and add to warm syrup to dissolve. Strain syrup and keep at room temperature. It will thicken as it cools. Place syrup in a foaming canister with 2 cartridges and set aside. Strain the strawberries before serving and place the strained vodka in the freezer (optional). In 4 chilled martini glasses, place a small mound of the strawberries. Foam the lemongrass mixture on top and garnish with mint sprig. Beverage suggestion: Chilled Fino Sherry, Bandol Rose Domaine Tempier 1998 ","[Sparkling wine, Prosecco, Cava, Ros]" 27928,"Jalapeno Pimento Cheese 4 ounces cream cheese, softened 1/2 cup mayonnaise
2 tablespoons adobo sauce from canned chipotles
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
Pinch of cayenne or dash of hot sauce
Pinch kosher salt
2 cups grated sharp Cheddar
2 cups grated smoked Gouda
4 ounces sliced pimentos
1/2 cup jarred sliced jalapenos, finely chopped
2 teaspoons chopped fresh dill
Crackers, for serving
1 cup Castelvetrano olives, for serving
Instructions: Combine the cream cheese, mayonnaise, adobo sauce, Dijon mustard, black pepper, cayenne or hot sauce and salt in the bowl of a food processor. Process until combined. Add almost all of the Cheddar and Gouda, reserving about 2 tablespoons of each in a bowl, and pulse until well combined again. Add the contents of the blender to the reserved cheese and stir to combine. Fold in the pimentos, jalapenos and dill, then chill before serving. Serve as a dip with crackers and olives. ","[Riesling, Sauvignon Blanc, Vermentino, Tempranillo]" 27929,"One Nutty Date 1 cup packed light brown sugar 1/2 cup unsalted butter, softened 1/2 cup smooth natural peanut butter 1/2 teaspoon ground cinnamon 1 large egg 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 8 ounces pitted dates, chopped 1/3 cup walnuts, chopped 8 ounces white chocolate chips (see Tip) 1 tablespoon canola oil Instructions: To Make Ahead: Prepare the dough (Step 2), cover and refrigerate for up to 1 day. Store the cookies in an airtight container at room temperature for up to 3 days. Financial advisor Linda Croley was inspired by childhood memories of a family treat when she created these peanut butter-date cookies. \I get a great feeling when I bite into these cookies and think of my family who are around me today, and those whose memories I'll always cherish,\ says Croley. Once you try them, you may never make an ordinary peanut butter cookie again. Preheat oven to 375degreesF. Beat brown sugar, butter, peanut butter and cinnamon in a large bowl with an electric mixer on medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Reduce speed to low. Add flour, baking powder, baking soda and salt; beat until well mixed, scraping the sides of the bowl as necessary. Stir in dates and walnuts. Refrigerate the dough for at least 1 hour before baking. Use a small scoop (1 3/8- to 1 1/2-inch) and drop balls of dough 2 inches apart onto an ungreased baking sheet. (If you do not have a scoop, shape the dough by hand into 1- to 1 1/4-inch balls.) Gently press each ball to flatten slightly. Bake the cookies until the edges are lightly browned, 8 to 10 minutes. Transfer to a wire rack to cool completely. To decorate: Place white chocolate and oil in a small microwave-safe bowl and microwave on Medium, stirring every 30 seconds, until the chocolate is melted and smooth. To drizzle, dip a fork in the chocolate then wave it over a cookie to create a lacy finish (see Variations). Let the chocolate set for at least 1 hour. Variations: Instead of drizzling, dip the top side of the cooled cookies in melted white or dark chocolate and sprinkle with chopped walnuts. Tip: Most brands of white chocolate chips are actually not white chocolate at all; they're called \white morsels\ and contain no chocolate. We like Sunspire (made without partially hydrogenated oil), found in natural-foods stores or online at sunspire.com, and the Albertsons/ Shaw's store brand, Essensia. Eight ounces chopped pure white chocolate can be used in place of the chips. Recipe Nutrition: Per cookie: 114 calories; 5 g fat (2 g saturated fat, 0 g mono unsaturated fat); 9 mg cholesterol; 15 g carbohydrates; 2 g protein; 1 g fiber; 55 mg sodium; 56 mg potassium 1 Carbohydrate Servings Exchanges: 1 other carbohydrate, 1 fat ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

Note: The wine pairing suggestions are based on general flavor profiles and may not be a perfect match for every individual's taste preferences." 27930,"Quick and Creamy Fruit Salad 2 Granny Smith apples, cored and cut into 1/2-inch chunks 1 pound honeydew melon, cut into 1/2-inch chunks 1 (20-ounce) can pineapple rings in syrup, drained and cut into small wedges 1/2 cup dried cherries 1/2 cup plain yogurt 1/2 cup cream of coconut Pinch of salt Instructions: Put the apples, melon, pineapple, dried cherries, yogurt, cream of coconut and salt in a large bowl and stir. ","[Chardonnay, Moscato, Riesling]" 27931,"Fluffy Lemon Ricotta Pancakes with Blueberry Sauce 3 cups blueberries (fresh or frozen) 1/2 cup honey
1 heaping tablespoon cornstarch Squeeze fresh lemon juice
1 1/2 cups all-purpose flour 2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup ricotta
1/2 cup milk
1 teaspoon pure vanilla extract
2 large eggs
Zest and juice of 1 lemon
Butter and vegetable oil, for cooking
Instructions: For the blueberry sauce: Place the blueberries in a small saucepan. Add 1/2 cup water, then stir in the honey. Heat over medium-high heat until the mixture comes to a low boil and the blueberries just start to break apart. Dissolve the cornstarch in 2 tablespoons cold water in a small bowl, then add the slurry to the saucepan and bring the mixture to a rolling boil. Turn the heat down and simmer on low heat until the sauce is nicely thickened, 2 to 3 minutes. Remove from the heat and stir in the lemon juice. Set aside until ready to serve. (See Cook's Note.) For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the ricotta, milk, vanilla, eggs and lemon zest and juice in a separate medium bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined. Preheat the oven to 175 degrees F. Heat about a tablespoon each vegetable oil and butter in a large nonstick skillet (I prefer cast-iron) over medium heat. When the butter is foamy, reduce the heat to medium-low and ladle a heaping 1/4 cup pancake batter into the skillet. Repeat to make 2 more pancakes. Cook until bubbles start to form in the batter and the pancakes are golden underneath, about 3 minutes. Flip and cook the other sides until golden, another 3 minutes. Place the finished pancakes on a sheet tray and hold the oven while you finish cooking the remaining batter, adding more oil and butter as necessary. Serve warm with the blueberry sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 27932,"Poule au Pot with Gros Sel Sauce 1 capon liver or 2 chicken livers, chopped 6 ounces chopped pork sausage meat 3 ounces unsmoked, cured dry ham, such as Jambon de Bayonne or prosciutto, diced 3 ounces Grade B foie gras, diced, optional 1 shallot, chopped 1/2 cup chopped flat-leaf parsley 2 eggs, beaten 2 tablespoons Armagnac 1 tablespoon chopped garlic Salt and freshly ground black pepper 2 to 3 slices day old bread, about 2 ounces, torn into small pieces 1 cup milk 1 (8 pound) capon, giblets, neck, 2 wing joints, and extra fat removed Salt and freshly ground black pepper 8 medium turnips, quartered 3 onions, each studded with 3 whole cloves 3 carrots, cut into 2-inch pieces 2 ribs celery, cut into 2-inch pieces 2 leeks, trimmed and washed, cut into 2-inch pieces 3 bay leaves 2 bunches fresh thyme 1 head garlic, separated into cloves, with skin left on 4 quarts chicken stock 1 head Savoy cabbage, large ribs removed, cored, quartered, and blanched Gros Sel Sauce, recipe follows 8 ounces dried vermicelli pasta Capers, for garnish Pickled onions, for garnish Cornichons, for garnish Mustard, for garnish 4 hard-cooked eggs 2 tablespoons Pommery mustard 1/2 cup sherry vinegar 1/4 cup mixed chopped tarragon, flat-leaf parsley, chives, and chervil 2 cups grapeseed or canola oil 1 cup warm broth (reserved from above) 2 to 3 tablespoons coarse sea salt Instructions: To Finish: Prepare the stuffing: blend liver, sausage, ham, and foie gras in a bowl. Add shallot, parsley, eggs, Armagnac, garlic, salt, and pepper. Soak the bread in milk until softened, then remove and gently squeeze to remove excess milk. Add soaked bread to the meat mixture, and mix well. Cover and refrigerate until needed. Season inside of capon well with salt and pepper. Fill the cavity with stuffing and sew closed with butcher's twine, making sure twine is very tight. (Or, roll stuffing into a log in a double layer of cheesecloth and tie ends closed. Add to bouillon about 1/2 hour before bird is done cooking, and poach until firm.) Add turnips, onions, carrots, celery, and leeks to a large, deep pot. Place stuffed capon on vegetables, add bay leaves, thyme, and garlic. Add a generous sprinkling of salt and pepper and pour in the stock. It should completely cover bird and vegetables. Add a little water, if needed. Bring liquid to a boil, reduce heat, and simmer gently until meat is very tender and almost falling off the bone, at least 2 1/2 hours. Cook the cabbage in the bouillon for the last 30 minutes of cooking time. Reserve 1 cup of the bouillon for the Gros Sel Sauce. While the capon cooks, prepare the Gros Sel Sauce. Carefully remove capon and vegetables from the pot with a large, slotted spoon. Place on a platter and lightly tent with foil. Strain broth, return to pot, and bring to a boil for 5 minutes. Taste to adjust seasoning. Add pasta, and cook until tender, about 8 to 10 minutes. While pasta cooks, cut capon into serving portions. Remove the stuffing from the cavity and cut into slices (or unwrap and slice). Arrange vegetables around capon and cover with foil. Keep in a warm oven. Ladle the broth with vermicelli into bowls and serve. Don't forget to pass a bottle of red wine for the chabrot. Following the broth, serve the stuffing, vegetables, and capon, pouring some of the hot broth over them before serving. Garnish with capers, pickled onions, cornichons, and mustard. Serve with Gros Sel Sauce. Combine eggs, mustard, vinegar, and herbs in a bowl. Slowly stir in oil, then add the broth. Season, to taste, with sea salt. ","[Rhone Blends, Barolo, Barbaresco, Pinot Noir]

" 27933,"Grilled Citrus Icebox Pie 1 lemon, halved 1 lime, halved 1 orange, halved 4 large egg yolks One 14-ounce can sweetened condensed milk One 9-inch prepared graham cracker crust 1 cup heavy cream 1 tablespoon confectioners' sugar Instructions: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Prepare a grill for medium heat. Grill the lemon, lime and orange cut-sides down until charred and soft, about 5 minutes. Cool slightly, then zest some of the fruit to get 1 tablespoon of zest; set aside. Juice all of the citrus (you should have 1/2 cup citrus juice). Whisk the egg yolks in a medium bowl until smooth. Add the sweetened condensed milk and the citrus juice. Stir until smooth, then pour into the prepared crust. Bake until the center of the pie is just set, 20 to 25 minutes. Let cool for 1 hour, then refrigerate for another hour until chilled. Chill a large bowl. Put the heavy cream in the chilled bowl and add the confectioners' sugar and the grilled zest. Whip until soft peaks form. Top the cooled pie with the whipped cream and serve immediately or chill again briefly before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 27934,"Grilled Maple-Glazed Acorn Squash Oil, for oiling grill grates 1 stick (8 tablespoons) unsalted butter 1/2 cup pure maple syrup 2 tablespoons cider vinegar 1/2 teaspoon dry mustard powder 1/2 teaspoon crushed red pepper Kosher salt and freshly ground black pepper 2 acorn squashes (about 2 pounds each) 1 tablespoon chili powder 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 2 tablespoons toasted pepitas (roasted hulled pumpkin seeds) Instructions: Preheat a grill for cooking over medium heat. Lightly oil the grill grates. Melt the butter in a small saucepan and turn off the heat. Remove 1/4 cup of the melted butter and reserve. Whisk the maple syrup, cider vinegar, dry mustard, crushed red pepper, 3/4 teaspoon salt and a few grinds of pepper into the saucepan. Bring to a simmer and cook for about 4 minutes to reduce slightly. Remove the glaze from the heat and let cool. Set aside 1/3 cup of the glaze for drizzling at the end. Carefully halve the squashes from the stem to the bottom. Scoop out the seeds with a spoon and discard. Place the squash halves flat-side down and slice crosswise into 1/2-inch scalloped half-moons. Place the slices in a very large bowl. Mix together the chili powder, coriander, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Sprinkle the spice mixture over the squash slices. Drizzle the reserved 1/4 cup of melted butter over the squash. Toss with your hands to make sure the slices are evenly coated. Place the squash slices on the grill and cover. Cook until dark grill marks appear, about 10 minutes. Flip the squash slices; cover and cook until the squash is just tender enough to be pierced easily with a paring knife, 7 to 8 minutes more. Brush the squash slices with the glaze and flip. Cook 1 minute, brush with glaze, flip and cook on the other side for another minute. Remove from the grill and arrange on a large platter. Drizzle with the reserved glaze. Sprinkle with the pepitas. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27935,"Spiked Lemony Iced Tea 2 large lemons 4 tablespoons sugar 2 cups hot water
1 cup warm brewed black tea
3 ounces whiskey, such as Johnnie Walker Black Label
Instructions: Cut a few thin rounds of lemon and reserve for garnish. Zest 2 tablespoons of zest from the remaining lemons, then juice the lemons (you'll need 4 tablespoons of juice; reserve any additional juice for another use). Make the ice cubes: Stir the lemon zest, 2 tablespoons of the lemon juice, 2 tablespoons of the sugar and the hot water in a heatproof liquid measuring cup. Pour the liquid into a standard ice cube tray and freeze. Make the cocktail: In a mixer, shake together the tea, whiskey, 2 tablespoons lemon juice and remaining 2 tablespoons sugar. Shake and set aside for the sugar to melt. Serve: Arrange a few ice cubes in 2 glasses. Add a couple of ice cubes to the mixer and shake. Pour half of the cocktail mix into each. If you like, run the edge of the glasses with the lemon slices. Garnish the glass with the slices. ","[Bourbon, Rye Whiskey, Brandy, Cognac]" 27936,"Almost-Famous Popcorn Shrimp 1 teaspoon granulated sugar Kosher salt 1 pound small shrimp, peeled and deveined 2 teaspoons Cajun seasoning 3/4 cup all-purpose flour 2 tablespoons cornstarch 1 teaspoon confectioners' sugar 1/2 cup plus 2 tablespoons lager beer 8 jarred pepperoncini, drained and halved lengthwise 2 jarred roasted red peppers, drained and cut into bite-size pieces Vegetable oil, for deep-frying Lemon wedges, cocktail sauce and/or tartar sauce, for serving Instructions: Mix 3 cups ice water, the granulated sugar and 1 teaspoon salt in a medium bowl. Add the shrimp and set aside 15 minutes, then drain well and pat dry. Dry the bowl; return the shrimp to the bowl and toss with 1/2 teaspoon Cajun seasoning.
Whisk the flour, cornstarch, confectioners' sugar, the remaining 1 1/2 teaspoons Cajun seasoning and the beer in a large bowl to make a smooth batter. Add the shrimp, pepperoncini and roasted peppers and stir until evenly coated. Heat 2 inches of vegetable oil in a Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, remove the shrimp, pepperoncini and roasted peppers from the batter with a slotted spoon, transfer to the hot oil and fry until golden, about 3 minutes. Remove and drain on paper towels; season with salt. Serve with lemon wedges, cocktail sauce and/or tartar sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 27937,"Brazilian Black Beans 4 cups refried black beans, quite soupy 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons dende oil
1/3 cup Crema (recipe below) 2 tablespoons finely chopped cilantro 2 cups heavy cream 1/4 cup buttermilk Instructions: In a medium saucepan, heat the beans, adding a little more water if necessary to make a nice soupy consistency. When the beans are very hot, add the salt and pepper and taste for seasoning. Remove from the heat and serve in large shallow bowls, drizzling each portion with a little dende oil, a little Crema, and scattering some cilantro around the edges of the plate. Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 27938,"\Born to Run\ Savory Breakfast Hand Pies 1 cup diced Taylor ham 1 pound refrigerated pizza dough
8 slices cheese, such as American, provolone, Swiss or mozzarella 8 cooked scrambled eggs 1 egg, beaten
Instructions: Preheat the oven to 425 degrees F. Grease or line a baking sheet with parchment paper. Saute the Taylor ham over medium-high heat until just starting to brown and crisp up. Remove from the heat and drain on paper towels. Divide the pizza dough into 4 equal balls and roll each into an 8-inch circle. Place 1 slice of cheese onto half of each circle of dough. Top with 1/2 cup scrambled eggs, 1/4 cup Taylor ham and another slice of cheese. Fold the dough over the filling, stretching to fit, then align the edges and seal with the egg wash. Press the edges with a fork to seal. Place the hand pies on the prepared baking sheet. Brush the tops with egg wash and cut 2 slits in the top with a sharp knife. Bake until golden brown, 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 27939,"Ghee 8 ounces (2 sticks) butter Instructions: In a heavy skillet, over medium to medium low heat, heat butter until completely melted. Watch as butter boils, first with large bubbles and white milk solids floating on the surface, then with only a fine white foam filling entire surface. Stir occasionally.
Soon small patches of golden brown will appear on the surface, and overall color of butter will change from yellow to golden. Push aside foam periodically to check color of sediment. When sediment turns light brown, remove from heat (see note).
Decant into a jar with a tight lid. Warm, if desired, for serving over rice.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27940,"Golden Barbecue Sauce 2 cups yellow mustard 1 cup honey 1 cup molasses 1 cup apple cider vinegar 1/4 cup hot sauce, such as Frank's Red Hot 1/4 cup Worcestershire sauce Instructions: In a pot over medium heat, whisk the mustard, honey, molasses, vinegar, hot sauce and Worcestershire. Bring to a simmer and cook for 10 to 12 minutes. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 27941,"Tzimmes 4 tablespoons salted butter or vegan butter substitute (see Cook's Note) 1 1/2 pounds medium rainbow carrots, sliced into 1/2-inch-thick rounds (see Cook's Note)
1 1/2 pounds small sweet potatoes, peeled and sliced into 1/2-inch-thick rounds (see Cook's Note)
4 ounces red pearl onions, peeled (about 1 cup)
1/3 cup candied ginger, roughly chopped
10 dried apricots
10 prunes, pitted
1 cup low-sodium vegetable broth
1/4 cup honey
1 cinnamon stick
1 teaspoon kosher salt
Pinch fine sea salt
Ground cinnamon
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 350 degrees F. Melt 2 tablespoons of the butter in a medium skillet over medium heat and then add the carrots, sweet potatoes and onions. Saut, stirring frequently, until lightly browned all over, about 8 minutes. Spread the vegetables evenly in a 9-by-13-inch casserole and tuck the ginger, apricots and prunes around the dish.
Add the vegetable broth and honey to a small bowl and whisk together to combine. Pour over the fruits and vegetables, then submerge the cinnamon stick. Cover the dish with aluminum foil and braise for 30 minutes. Remove the foil, stir the mixture and continue cooking (uncovered) until the vegetables are tender and the sauce is reduced and thickened to a syrupy consistency, about 30 minutes more.
Break the remaining 2 tablespoons butter into small pieces, dot over the top and gently stir to coat the vegetable mixture in the reduced sauce. Sprinkle with a pinch of sea salt and a light shake of cinnamon. Serve topped with mint and parsley.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 27942,"Grilled Chicken Tostadas 1/2 cup vegetable oil 4 large corn tortillas Salt 1 whole boneless, skinless chicken breast, pounded flat and thin 1 clove garlic, chopped 1 teaspoon oregano 1 teaspoon chili powder Juice of a lime 1 tablespoon olive oil 1 tablespoon vegetable oil 1/2 onion, finely chopped 1 can black, pinto or red beans, drained and rinsed 1/4 cup water Shredded lettuce Chopped tomatoes Chopped red onion 1 cup grated Monterey jack Cilantro leaves 1/2 cup salsa 3/4 cup sour cream Instructions: In a large skillet heat oil over medium high heat. Carefully place corn tortilla in hot oil and fry until crisp, flipping the tortilla once. Remove to a paper towel to drain. Season with salt. Cook off remaining tortillas. In a glass dish combine chicken, garlic, lime juice, chili powder, oregano and olive oil. Let chicken marinate for 15 minutes. Heat oil in a heavy saucepan and cook onions until tender. Add beans and water and bring to a simmer. Stir beans and stir occasionally. Beans are done when they begin to clump together in one mass. Season with salt and pepper.
Heat grill, broiler or cast iron grill pan and cook chicken breasts for 4 minutes per side or until cooked through. Slice chicken in thin slices and keep warm. In a small bowl mix together the salsa and sour cream and chill. To assemble tostado: Evenly layer beans, lettuce, tomatoes, chicken slices, red onion, cheese, and cilantro on top of each tostado (crisped tortilla) and serve immediately. Garnish with creamy salsa and cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 27943,"Spicy Lemon Shrimp Skewers 6 lemons Kosher salt 1 stalk lemongrass, finely chopped 3 tablespoons extra-virgin olive oil 3 tablespoons Sriracha (Asian cl sauce) 2 cloves garlic, minced 1 tablespoon fish sauce 2 teaspoons packed light brown sugar 30 extra-large shrimp, unpeeled Vegetable oil, for the grill 2 tablespoons chopped fresh mint Instructions: Finely grate the zest from 4 of the lemons, then pulse in a mini food processor with 3 tablespoons salt. Squeeze the juice from 2 of the zested lemons into a large bowl; add the lemongrass, olive oil, Sriracha, garlic, fish sauce, brown sugar and 1 teaspoon of the lemon salt. Thinly slice the 2 remaining lemons and add to the bowl. Using kitchen shears, cut through the shrimp shells along the outer curve, leaving the shells on. Remove the veins and rinse the shrimp. Add to the bowl with the lemongrass marinade and toss; cover and refrigerate for 1 hour. Meanwhile, soak 12 to 15 wooden skewers in water. Preheat a grill to medium high. Thread the shrimp onto the skewers. Brush the grill with vegetable oil, then add the lemon slices and grill until they begin to char, turning once, about 2 minutes; transfer to a platter. Stir the mint into the remaining marinade. Add the shrimp skewers to the grill and cook, brushing with the marinade-mint mixture, until the shells begin to char, 2 to 3 minutes per side. Transfer to the platter and sprinkle with the lemon salt to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 27944,"Salmon Burgers 1 large egg 2 tablespoons mayonnaise
1 tablespoon whole-grain mustard
1 teaspoon seafood seasoning, preferably Old Bay 1/2 lemon, juiced
Hot sauce, to taste
Two 6-ounce cans pink salmon in oil or spring water, drained
4 scallions, sliced thin
1/2 cup panko breadcrumbs
1/4 cup olive oil
1/2 cup mayonnaise 1/2 lemon, juiced
2 teaspoons chopped capers
Hot sauce, to taste
Kosher salt and freshly ground black pepper
4 whole-wheat buns, toasted 1/4 head green leaf lettuce
4 slices tomato
1/2 cup pickle slices
Instructions: For the patties: Mix together the egg, mayonnaise, mustard, seafood seasoning, lemon juice and hot sauce in a bowl until thoroughly combined. Fold in the salmon, scallions and panko until the mixture is combined again. Form into 4 patties, then set aside. Place a large skillet over a medium-high heat and add the oil. When the oil is hot, add the patties and cook until golden and crisp, 4 to 5 minutes per side. Drain on a paper towel. For the caper mayo: Mix together the mayonnaise, lemon juice, capers, hot sauce, salt and pepper. To assemble: Spread some of the caper mayo on the bottom of a toasted bun. Top with a salmon patty, lettuce, tomato and pickle. Spread the other half of the bun with a bit more of the mayo and place on top. Repeat with the remaining ingredients. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 27945,"Apple Crepe Cake: Gateaux Mont Saint Michel 1 tablespoon sugar 1 cup flour 1 pinch salt 3/4 cup milk 3/4 cup water 1 egg 2 egg yolks 1 tablespoon Calvados 5 tablespoons melted butter 12 Golden Delicious apples, peeled, cored, and cut into 16 wedges 1 lemon, juiced 1/2 cup sugar 1/2 cup melted butter 1 1/3 cup blanched almonds 2/3 cup sugar 2 large eggs 1/2 teaspoon vanilla extract 1/4 pound butter 1/2 teaspoon almond extract 1 tablespoon dark rum 1 pinch salt Instructions: Mix all dry ingredients in a bowl. Add the water and milk. Beat with a whip until smooth. Add the egg, egg yolk, Calvados, and butter. Let rest 1 hour.
Meanwhile, for the apple filling, for the Apple Filling: preheat oven to 450 degrees F.
Toss the ingredients together in a bowl, and place in a baking dish. Bake for 30 minutes. Toss several times during cooking so the bottom does not burn. Let cool 1 hour.
For the Burnt Almond Cream: preheat oven to 375 degrees F.
Place the almonds on a sheet pan and cook until browned. Remove from pan immediately and place on paper towels. Let cool. Mix all ingredients in a small bowl and set aside.
Heat a 6-inch non-stick pan. Spray with pan release and a small amount of crepe batter. Roll the pan until the bottom has a thin coat. Cook until bottom side is golden brown and flip. Cook for another few seconds and remove from pan onto paper towels.
To assemble the gateaux, brush the bottom of a glass pie plate with a thin film of butter. Lay in one crepe best side up. Add a thin layer of almond cream. Lay the apples out on the cream. Top with another crepe. Press down to make level and repeat this until the gateaux is to the top or you have used all the ingredients. Make sure not to make the layers too thick, as the gateaux will slide when cut and served. Finish with a layer of apples and almond cream.
Preheat oven to 375 degrees F.
Bake for 30 minutes until bubbling and nicely browned on top. Cut into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27946,"Macadamia Nut Spring Roll with Brown Sugar Ice Cream and Carambola Pickles 2 cups sugar 1/2 cup water 3/4 cup heavy cream 1/2 cup butter 3 tablespoons finely chopped candied ginger 2 cups roughly chopped macadamia nuts 4 sheets large spring roll wrappers Water, to seal Oil, for frying 1 cup milk 2 cups heavy cream 3/4 cup light brown sugar 1/2 vanilla bean, split 4 egg yolks 1/4 cup dark corn syrup 2 cups cider vinegar 4 cups sugar 2 tablespoons pickled ginger, sliced 1/4 teaspoon black peppercorns 3 star anise 1/2 teaspoon vanilla paste Pinch saffron 8 carambola or star fruit, sliced thin Instructions: In a small saucepan over medium heat, combine the sugar and water and bring to a boil. Cook the sugar until it caramelizes to a nice amber color. Remove from heat and slowly add the cream. Return to heat and stir until the sugar and cream are completely incorporated and smooth. Add the butter, candied ginger, and chopped nuts and allow the mixture to cool slightly. If the mixture gets too cool, simply reheat it slightly. Next, place the spring roll wrappers down on the table like a diamond, with one point closest to you. Divide the filling evenly between the 4 wrappers. Fold the point over the filling and roll. Fold over the left side and then the right side to seal the ends and continue to roll until a small triangle remains. Brush the edge with water and press to seal the end. Fry in 360 degree F oil, just to brown the skin. To make the ice cream, bring the milk, cream, sugar, and split vanilla bean to a boil. In a separate bowl, combine the egg yolks and corn syrup and stir. Once the milk has boiled, pour half of the milk into the yolks and stir until combined. Add the remaining milk and put back on the heat. Continue to stir until the mixture reaches 180 degrees F. Strain the mixture and cool in an ice bath. Place the mixture in an ice cream machine and freeze according to manufacturer's instructions. To prepare the carambola pickles, combine the vinegar, sugar, ginger, pepper, anise, vanilla, and saffron in a pot and bring to a boil. Remove mixture from heat and add the carambola slices. Let the carambola steep for 5 minutes. Remove the carambola with a skimmer, cool the liquid in a ice bath, return the carambola to cold syrup, and keep in the refrigerator. To serve, slice the wraps in half on a diagonal and place in the center of a plate. Scoop the ice cream and place it on the side of the wrap. Top each ice cream scoop with a couple carambola slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 27947,"The Legendary Turducken Cornbread 1 1/2 cups warm water, about 110 to 115 degrees F 1 tablespoon sugar 2 teaspoons kosher salt, plus more for dusting 2 teaspoons active dry yeast 2 cups flour 1 cup corn flour Vegetable oil, for coating the bowl Egg Wash Stuffing 2 tablespoons vegetable oil 1 pound/450 g Morteau sausage, chopped 2 onions, finely chopped 2 celery stalks, finely chopped 1 red bell pepper, finely chopped 4 cloves garlic, minced 1 cup veal stuck 1 loaf cornbread, cut in chunks 12 oysters, shucked and liquid reserved 1/4 cup flat leaf parsley, chopped 2 tablespoons smoked paprika 1/4 cup melted butter Salt and pepper Turducken 1 (20 to 25-pound) turkey, deboned 1(4 to 5-pound) duck, deboned 1(3 to 3-1/2 pound) chicken, deboned 1 truffle, optional 1/2 cup smoked paprika 1/2 cup melted butter Salt and freshly ground black pepper Gravy 1/2 cup reserved turducken drippings 4 cups stock 3 sprigs fresh thyme 2 tablespoons each flour and butter, blended (beurre manie) Instructions: For the cornbread: Combine the water, sugar, and kosher salt in the bowl of a stand mixer fitted with the dough hook attachment, and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and mix on low speed until well combined. Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Cook's Note: Kneading the dough can also be done by hand. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 1 hour or until the dough has doubled in size. Knock the air out for 30 seconds by punching it down. You can now shape the dough into a ball, then place it onto a flour-dusted baking tray lined with parchment paper. Brush the top of the cornbread with egg wash, sprinkle the top with flour and coarse salt. Let it sit in a warm spot for 1 hour. Preheat the oven at 400 degrees F. Bake the cornbread for approximately 30 minutes or until the crust is golden brown. Cook's Note: You can tell if it's cooked by tapping its bottom. If it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place the bread on a rack and allow it to cool for about 1 1/2 hours. For the stuffing: Cube up the cooled cornbread and set aside. In a large skillet, heat the oil over medium-high heat. Add the Morteau sausage and cook for about 5 minutes, until golden brown. Add the onions, celery, pepper, and garlic and continue cooking until translucent, about 5 minutes. Deglaze with the veal stock. Add in the cornbread. Transfer to a large bowl. Add the oysters and their liquid, parsley, paprika, and melted butter. Season the stuffing with salt, and pepper, to taste. Reserve the stuffing in the refrigerator until ready to use. To assemble the turducken: Spread the deboned turkey, skin-side down on a flat surface, exposing as much meat as possible. Sprinkle the meat generously and evenly with a total of about 3 tablespoons of the smoked paprika, patting the seasoning in with your hands. Cook's Note: Be sure to turn the leg, thigh and wing meat to the outside so you can season it too. Season the turkey with salt and pepper. Then stuff some of the stuffing in the leg, thigh and wing cavities until full but not tightly packed. Cook's Note: If too tightly packed, it may cause the leg and wing to burst open during cooking). Spread an even layer of the stuffing over the remaining exposed meat, about 1/2 to 3/4-inches thick. You should use a total of about 4 cups of stuffing. For the duck: Remove some of the fat and keep aside. Place the duck, skin-side down, on top of the stuffing, arranging the duck evenly over the stuffing. Season the exposed duck meat generously and evenly with smoked paprika, using about 1 tablespoon, and pressing it in with your hands. Season the duck with salt and pepper. Then spread about 1 cup of the stuffing evenly over the exposed duck meat, making the layer slightly less thick, about 1/2-inch thick. Repeat with the chicken and the remaining stuffing. Place an Italian truffle in the center, optional. Enlist someone's help to close turducken. Fold the sides of the turkey together to close the bird. Have your helper hold the turkey closed while you sew up all the openings, making the stitches about 1-inch apart. When you finish sewing up the turducken on the first side, turn it over in the pan to sew closed any openings on the other side. Then tie the legs together, just above the tip bones. Leave the turducken to cook, breast-side up, in the pan, tucking in the turkey wings. Serving suggestion: Serve with Root Vegetable Mash. With the assistance of your helper, carefully lift the turducken into an ungreased 15 by 11-inch baking pan that is at least 2 1/2-inches deep. Cook's Note: This pan size is ideal because the turducken fits snugly in the pan and stays in the proper shape while cooking). Place the turducken pan in a slightly larger pan with sides at least 2 1/2-inches deep, so that the larger pan will catch the overflow of drippings during cooking. Season the exposed side of the turducken with the remaining smoked paprika, patting it in with your hands. Brush with melted butter. Bake the turducken at 325 degrees F, about 4 hours, until done, or until a meat thermometer inserted through to the center reads 165 degrees F. When done, remove the turducken from the oven and let rest for about 15 minutes For the gravy: Place the turducken drippings in a pot over medium-high heat. Add the stock, fresh thyme, and beurre manie. Season the gravy with salt, and pepper, to taste. Let the gravy come to a boil. Turn down heat to medium-low and let the gravy simmer for 10 minutes. Cook's Note: Remember there are no bones to support the birds' structure. With strong spatulas inserted underneath the bird, carefully transfer the turducken to a serving platter and present it to your guests before carving. Be sure to make your slices crosswise so that each slice contains the stuffing and all 3 meats. Serve additional bowls of the dressings on the side and serve with the gravy and the Root Vegetable Mash, if desired. Cook's Notes: Stuffing and assembling the turducken can be done 1 day ahead and kept in the refrigerator. Beurre manie is 2 tablespoons butter and 2 tablespoons flour. This is used to help thicken sauces. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 27948,"Marlowe's Black Magic 2 cups onion powder 2 cups garlic powder 1 cup cayenne pepper 1/2 cup white pepper 1/2 cup black pepper 1 cup dried thyme 1 cup dried oregano 2 cups table salt 1 cup paprika 1 cup ground cumin Instructions: Blend well, cover and store. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 27949,"Stir-Fried Chicken and Vegetables 1 tablespoon peanut oil 2 to 3 cloves garlic, minced 1 tablespoon minced fresh ginger 1 pound boneless, skinless chicken breasts, cut into strips 1 medium onion, diced 2 cups sliced carrots 1 red bell pepper, seeded and sliced into thin strips 2 cups sugar snap peas 1 (15-ounce) can baby corn, drained 2 cups broccoli florets 1/4 cup reduced-sodium soy sauce 2 teaspoons cornstarch 1 cup reduced-sodium chicken broth Instructions: Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender. Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 27950,"Spicy Braised Short Ribs with Polenta 3 tablespoons olive oil 6 beef short ribs (about 4 pounds) Kosher salt and freshly ground black pepper 1 pound cremini mushrooms, sliced 4 cloves garlic, chopped 1 medium carrot, diced 1 medium onion, diced 1 sprig fresh rosemary 2 cups dry red wine One 24-ounce jar arrabbiata sauce, such as Rao's Homemade? Arrabbiata Sauce Crushed red pepper, as desired, optional 1/4 cup chopped fresh parsley 6 cups low-sodium chicken broth or water 1 1/2 cups stone-ground cornmeal Kosher salt 1/2 cup freshly grated Parmesan 3 tablespoons unsalted butter Instructions: For the short ribs: Preheat the oven to 325 degrees F. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sprinkle the short ribs generously with salt and pepper, then add them to the pot and brown on all sides until golden, about 8 minutes. Transfer to a plate.
Add the mushrooms to the drippings in the pot and cook, stirring occasionally, until softened and all the water has cooked out, about 8 minutes. Add half the garlic and continue to cook, stirring frequently, until the mushrooms are crisp and golden and the garlic is softened, about 3 minutes more. Use a slotted spoon to transfer the mushroom mixture to a bowl; set aside.
Reduce the heat to medium, add the carrot, onion, rosemary and remaining garlic to the pot and cook, stirring often and scraping up any browned bits from the bottom, until the onions and carrots are softened, about 5 minutes. Pour in the wine and bring to a boil. Cook until slightly reduced, about 3 minutes. Stir in the arrabbiata sauce and 2 cups water and return the short ribs to the pot. Bring to a boil, cover with a tight-fitting lid and transfer to the oven. Cook until the meat is fork-tender, about 2 1/2 hours.
Remove the meat from the sauce and transfer to a plate. Set the sauce aside to let the braising liquid and fat separate, about 10 minutes, then skim off and discard the fat. Discard the rosemary sprig, stir in the reserved mushrooms and add salt and pepper to taste. If you prefer it spicier, add crushed red pepper as well. Return the short ribs to the sauce and keep warm over low heat.
For the polenta: Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in 1 1/2 teaspoons salt. Lower the heat to a gentle simmer and cook, stirring frequently, until the cornmeal is creamy and no longer grainy, about 30 minutes. Remove from the heat and stir in the Parmesan and butter.
Divide the polenta among 6 shallow bowls and top each with a short rib and some sauce. Sprinkle with the parsley.
","[Barolo, Barbaresco, Chianti, Tempranillo]" 27951,"Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese 1 pound fresh or dried tagliatelle pasta (or other wide, long pasta) 2 tablespoons olive oil 2 cloves garlic, chopped 1 pound hot Italian sausage, casings removed 1 pound frozen peas, thawed 1 cup whole milk ricotta cheese 1 bunch fresh basil leaves chopped (about 3/4 cup) 1/4 cup fresh grated Pecorino Romano cheese 1 teaspoon salt Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water. Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately. ","[Barolo, Barbaresco, Chianti, Dolcetto]

" 27952,"PB and J Burger 5 pounds fresh or frozen blackberries 4 pounds sugar 4 ounces regular fruit pectin One 8-ounce burger patty, preferably 80/20 to 85/15 ratio of lean to fat Kosher salt and freshly ground black pepper 1 1/2 tablespoons smooth peanut butter
1 cornmeal-dusted kaiser roll, split and toasted Instructions: For the blackberry jam: Cook the blackberries in a large, tall stockpot over medium-high heat, stirring to keep the mixture from sticking or scorching, until the berries have broken down and become liquid, 8 to 10 minutes. Add the sugar, and cook, stirring so it doesn't burn, until the mixture is loose and runny. Optionally, if you want to remove the seeds, strain the mixture through a strainer and then return it to the pot before proceeding. Stir in the pectin a little at a time, following the instructions on the pectin container, until the jam reaches your desired consistency (remember that the jam will continue to firm as it cools). Let cool completely. Refrigerate the jam in an airtight container for up to 1 month. For the burger: Heat a cast-iron skillet over medium-high heat. When hot, put the patty in the skillet and press it into a flat round burger with a spatula. Sprinkle the burger with salt and pepper and weigh it down with a small plate or empty saucepan; the perfect burger is cooked by placing a weight of some kind on top and only flipping it once during the process. When the burger is halfway done, after 3 to 5 minutes, flip it over, sprinkle with more salt and pepper and cook until desired doneness, another 3 to 5 minutes. Spread the peanut butter on the bottom bun and 2 tablespoons of the blackberry jam on the top bun. Add the finished burger on top of the peanut butter and flip the top bun over allowing the peanut butter to melt and the jam to ooze all over. Oh and don't forget the napkins. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 27953,"Baked Polenta 1 pound package instant polenta Sea salt Instructions: Preheat oven to 350 degrees F. Grease a half sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan. In a large pot bring to a boil 2 quarts of salted water. When water has reached a boil, reduce heat to medium high and slowly add the polenta, stirring constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27954,"Sweet Cookie Salad with Homemade Cookies and Mandarins 6 tablespoons (75 grams) granulated sugar 3 tablespoons (24 grams) all-purpose flour
1/4 teaspoon kosher salt
3 large egg yolks
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup (128 grams) all-purpose flour, more for dusting 1/2 cup (60 grams) confectioners' sugar 1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup (1 stick) unsalted butter, cold and cubed
5 ounces (about 3/4 cup) semisweet chocolate chips
1 1/2 cups (360 grams) heavy whipping cream 1/4 cup confectioners' sugar
Two 11-ounce cans mandarin orange slices
Sprinkles, for topping, optional
Instructions: For the pudding: Combine the granulated sugar, flour and salt in a medium saucepan. Whisk in the egg yolks and then the cream over medium heat, stirring constantly, until it's thickened and coats the back of a spoon. Add the vanilla and almond extracts, pour into a heatsafe bowl and cover with plastic wrap touching the surface of the pudding. Refrigerate until cooled, about 1 hour or overnight. For the cookies: Combine the flour, confectioners' sugar and salt in a stand mixer fitted with a paddle attachment. With the mixer running on low, add the vanilla and almond extracts and then gradually add the butter. Mix until the mixture comes together into a dough, slowly increasing the speed once you're confident that doing so won't result in flour flying everywhere. Divide the dough in half, press into discs, wrap in plastic wrap and refrigerate for 30 minutes or overnight. (If you're impatient, fine, skip this step.) Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. Roll out the dough on a floured surface to 1/8 inch by 1/4 inch thick. Cut out 2-inch circles with a biscuit cutter and then use a big piping tip to cut out 1/2-inch holes from the center. (Re-roll scraps as needed.) Place the cookies on baking sheets 1 inch apart. Bake until they're just starting to brown around the edges (start checking for doneness at 12 minutes). Let cool on the pans. Meanwhile, melt the chocolate in a double boiler or in a microwave in 30-second increments, stirring after each. Let it cool slightly and then pour into a piping bag. Snip off the tip and then pipe 4 thick chocolate stripes on each cookie. Let the chocolate harden at room temp or in the fridge. For the assembly: In a stand mixer fitted with a whisk attachment, beat the cream and confectioners' sugar to stiff peaks. Fold together the whipped cream and pudding in a large bowl. Crush the cookies by hand or in a ziptop bag with a rolling pin or other blunt object (reserving 6 to 8 whole cookies for the topping) and fold them in. Drain and fold in the mandarin slices, reserving some for the topping too. Top with remaining cookies, mandarin slices and sprinkles. Refrigerate until you're ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27955,"Chocolate-Peanut Butter Swirl Smoothie 2 ounces bittersweet chocolate, chopped 2 ounces heavy cream
2 large bananas, peeled, chopped and frozen
10 ounces Greek yogurt
1 cup low-fat milk
2 heaping tablespoons smooth peanut butter, such as Skippy Instructions: Put the chocolate and heavy cream in a small bowl set over--not in!--simmering water, and stir until the chocolate melts. Remove from the heat and let cool for 5 minutes. Put half of the melted chocolate mixture into a blender along with the bananas, yogurt, milk and peanut butter. Blend until smooth and frothy, about 2 minutes. Drizzle the remaining melted chocolate in the bottom and down the sides of two large glasses. Fill each glass with the smoothie and serve immediately. ","[Riesling, Moscato, Tawny Port, Ruby Port]" 27956,"Chocolate-Dipped Strawberries 24 ounces good-quality semisweet chocolate chips 6 ounces white chocolate chips or white bar chocolate, chopped 12 to 16 large strawberries with good, strong stems Instructions: Melt both the semisweet and white chocolate in separate glass bowls set over saucepans of simmering water or in the microwave. Line a baking sheet with parchment paper. Grab a strawberry and gently lay it on its side in the bowl of melted semisweet chocolate. Hold it by the stem and twist it so that it's mostly covered with chocolate. Gently lay it on its side on the sheet of parchment. Repeat with the rest of the strawberries. Let the strawberries sit at room temperature to set slightly, about 30 minutes. (If you're in a hurry, you may place them in the fridge.) Transfer the melted white chocolate to a small piping bag and drizzle stripes all over the chocolate on the strawberries--you can do any designs you like! Then store the strawberries in the fridge to set completely. Serve them on a pretty cake stand or pack them in a box or small bags for delivery. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 27957,"Blistered Grape and Goat Cheese Bruschetta 1/2 small sourdough loaf, cut into six 1/2-inch-thick slices 1/4 cup olive oil, plus more if needed
1 clove garlic, cut in half
1 1/2 cups red seedless grapes, cut in half lengthwise
1/2 cup green seedless grapes, cut in half lengthwise
6 fresh sage leaves
3/4 cup soft chevre, at room temperature
Sea salt and freshly ground black pepper
1 lemon
Instructions: Brush both sides of all bread slices with 1 tablespoon of the oil. Toast on a grill pan over medium-high heat for 1 minute. Turn each slice 90 degrees on the same side and cook for another minute so your bread chars with beautiful crisscross grill marks. Flip over and repeat. Rub each slice of hot bread with the cut garlic clove as it comes off the grill. Meanwhile, add the remaining 3 tablespoons oil to a medium skillet over medium heat. Add the red grapes and saute until warm and softened, about 3 minutes. Add the green grapes and toss just to warm. Remove to a bowl. Add the sage leaves to the hot oil and fry until crisp, 15 to 20 seconds. Remove to a paper towel-lined plate. Spread 2 tablespoons of the chevre over one side of each piece of toast, covering completely. Top with a mound of warm grapes on top. Sprinkle a bit of sea salt and a few grinds of pepper over the grapes. Top with a sage leaf. Zest the lemon generously over the top of each slice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 27958,"Spinach and Artichoke Dip Mac 'n' Cheese 8 ounces elbow macaroni 2 tablespoons unsalted butter 2 medium shallots, finely chopped (about 1/3 cup) 3 cloves garlic, finely minced 3 tablespoons all-purpose flour 1/2 cup milk 2/3 cup shredded Swiss cheese 1/3 cup sour cream 1 cup shredded part-skim mozzarella 4 tablespoons grated Parmesan One 5-ounce container baby spinach (about 8 heaping cups) One 9-ounce box frozen artichoke hearts, thawed and roughly chopped 1/2 teaspoon lemon zest Kosher salt and freshly ground black pepper Instructions: Position an oven rack in the center of the oven and preheat the broiler. Bring a large pot of water to a boil and cook the macaroni according to the package instructions. Reserve 3/4 cup of the cooking water, then drain the macaroni and set aside. Wipe out the pot. Add the butter and melt over medium heat. Add the shallots and cook, stirring occasionally, until soft, 2 to 4 minutes. Add the garlic and cook, stirring, until soft, about 2 minutes. Add the flour and cook, whisking constantly, until it begins to toast, about 2 minutes. (The flour will form a thick paste, but that's okay; just keep it moving in the pot.) Whisk in the milk and the reserved macaroni water and cook, whisking constantly, until the mixture is thick like gravy, 3 to 5 minutes. Whisk in the Swiss cheese, sour cream, 2/3 cup of the mozzarella and 1 tablespoon of the Parmesan. Once the cheeses have melted, add the spinach and cook until just wilted, about 1 minute. Stir in the artichoke hearts, macaroni, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper. Transfer to a broiler-safe 2-quart baking dish. Stir together the remaining 1/3 cup mozzarella and 3 tablespoons Parmesan in a small bowl, then sprinkle over the macaroni. Broil until golden and bubbly, about 2 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 27959,"Sateh 5 ounces chicken breast, skin on, cut into 1/4-inch cubes 5 ounces veal tenderloin, cut into 1/4-inch cubes 5 ounces pork tenderloin, cut into 1/4-inch cubes 2 cloves garlic, smashed 2 teaspoons curry powder 1 teaspoon coriander 1 lemon, juiced 2 tablespoons Ketjap (spiced soy bean sauce) Freshly ground salt, to taste Freshly ground pepper, to taste 1 small onion, finely sliced Clarified butter Clarified butter 1 medium onion, finely sliced 2 cloves garlic, finely chopped 1 teaspoon Kentjoer (Indonesian ground spices) 1/2 teaspoon shrimp sauce 1 teaspoon brown sugar Freshly ground salt, to taste Sambal Oelek (very hot chili pickle), to taste 1/2 cup peanut butter 1/2 cup coconut milk 1/2 cup water Instructions: Preheat broiler. Place meats in a large bowl. Add garlic, curry powder, coriander, lemon juice, soy bean sauce, salt, and pepper. Add onion and pour marinade over meats. Soak for one hour. Drain meat and dry with a paper towel. Skewer meat, alternating chicken, veal and pork. Brush with clarified butter to keep moist. Broil for 6 minutes on one side, 4 minutes on the other, with pan 4 inches away from heat. For sauce: Pour clarified butter into heated saucepan and add onion. Add garlic and fry. To this, add ground spices, shrimp sauce and brown sugar. Season with salt and chili pickle. Increase heat and add peanut butter. Stir briskly. Reduce heat to low and add coconut milk and 1/2 cup water. Stir thoroughly and remove from heat. Add pan juices collected from skewers to sauce and serve in a sauceboat alongside meat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27960,"Miami Burger 1 pound ground chuck (80 percent lean) or ground turkey (90 percent lean) Kosher salt and freshly ground black pepper 1 1/2 tablespoons canola oil 1/2 cup mayonnaise 4 cloves roasted garlic, mashed 4 hamburger buns, split 1/4 cup Dijon mustard 8 thin slices Swiss cheese 4 thin slices smoked ham 2 dill pickles, sliced into 1/4-inch-thick slices Instructions: Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side. Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese. Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste. Spread both sides of each bun with the mayonnaise and the mustard. Place a slice of cheese on each bun bottom, place a burger on top, and then top the burger with a slice of ham, another slice of cheese, and some pickle slices. Cover with the bun tops. Cook the burgers on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat (put a heavy skillet on top of the burgers to press them) until golden brown and the cheese has melted, about 1 1/2 minutes per side. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 27961,"Cornish Hens Au Vin 4 slices thick-cut bacon 1/2 cup unbleached all-purpose flour Kosher salt and freshly cracked black pepper 4 Cornish hens, about 1 pound each, rinsed and patted dry 2 cups dry white wine 1 cup water 3 garlic cloves Instructions: Heat a large Dutch oven over medium heat and add the bacon. Cook until browned and crisp and the fat is rendered. Remove the bacon to a paper-towel lined plate to drain. Put the flour in a large bowl and season heavily with salt and pepper, to taste. Toss the hens in the seasoned flour until coated, shaking off excess. Heat the pan with the bacon fat over medium heat. Add the hens and brown on all sides. Carefully add the wine, letting it bubble and release the browned bits on the bottom of the pan. Stir in the water and garlic cloves and bring to a boil, then reduce the heat to a gentle simmer. Cover and braise until hens are cooked through, about 20 minutes. Transfer the hens to a platter and cover with aluminum foil to keep warm. Continue simmering the liquid, uncovered, until thickened, about 10 minutes. Taste the gravy and season with salt and pepper, if necessary. Nestle the hens in the gravy and simmer until heated through. Arrange the hens on a serving platter. Crumble the bacon over the top and serve immediately with the gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 27962,"Fireside Creme Brulee Coffee 8 teaspoons turbinado sugar 1 cup rum cream liqueur, such as Rumchata
1/4 cup light cream
4 teaspoons vanilla extract
4 cups hot brewed black coffee
Instructions: Preheat the broiler on low. Line a baking sheet with a silicone baking mat. Sprinkle 2 teaspoons of the turbinado sugar in a 3 1/2-inch circle on the baking mat; you can use a biscuit cutter as a template if needed. Repeat with the remaining sugar to make 4 sugar circles/discs. Broil until the sugar melts and caramelizes, 1 to 2 minutes. Let cool completely. To each of 4 coffee mugs add: 1/4 cup rum cream liqueur, 1 tablespoon light cream, 1 teaspoon vanilla extract and 1 cup coffee. Carefully remove the caramelized sugar discs from the baking mat and place 1 disc on top of each mug. Crack the sugar with a spoon, let it fall into the coffee and stir to dissolve. ","[Chardonnay, Port, Tawny Port, Madeira]" 27963,"Chef Rene's Shrimp, Mussel, and Scallop Orechiette Pasta 1 cup extra-virgin olive oil 20 (26/30 count) shrimp, tail on 28 mussels 20 (20/30 count) scallops 28 kalamata olives 4 vine-ripened tomatoes, diced 20 baby broccoli florets Salt and pepper 4 tablespoons white wine 3 tablespoons freshly squeezed lemon juice 20 ounces orecchiette pasta, cooked al dente 4 tablespoons minced fresh basil 8 ounces shredded Parmesan Instructions: Heat olive oil in saute pan. Saute all the seafood for about 2 minutes. Add olives, tomatoes, and broccoli. Season, to taste, with salt and pepper. Deglaze the pan with white wine and lemon juice. Add hot, cooked pasta and finish with the fresh basil and cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 27964,"Daniel's Sardine and Red Pepper Terrine 2 pounds fresh sardine fillets, (from about 4 pounds whole sardines) ***you can also use salmon fillets Salt
Freshly ground white pepper 1/4 cup extra-virgin olive oil 8 leaves sage 6 sprigs thyme 4 sprigs rosemary 4 garlic cloves, peeled and crushed 3 pounds eggplant, trimmed, peeled, and cut into 1/2-inch thick slices (on the
bias) 40 pieces Tomato Confit, recipe follows 12 ounces piquillo or roasted red bell peppers Instructions: Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and arrange the sardines or salmon in a single layer on the pan. Season the fillets on both sides with salt and pepper and one quarter of the olive oil. Scatter half the sage, thyme, rosemary, and garlic over the fillets and slide the pan into the oven. Roast the sardines for 7 minutes, or until they're just cooked through. Remove the sardines from the baking pan, cool, and then chill in the refrigerator. Re-line the baking sheet with clean parchment paper and arrange the eggplant on the sheet. Season the eggplant slices with salt and pepper as well as the remaining oil and herbs. Bake the eggplant for 20 to 25 minutes, or until tender. Cool and then transfer to the refrigerator to chill. Line an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with plastic wrap, allowing it to extend over the sides. The terrine will be built with the eggplant, peppers, sardines, and tomatoes in layers, starting with the eggplant. To begin, cut the eggplant slices to fit the terrine and lay a layer of eggplant over the bottom and up the sides of the terrine, allow the slices to overlap a little and overhang the edges. Top with peppers, then sardines, then tomatoes. Repeat with the remaining ingredients, finishing by folding the overhanging eggplant over the top of the terrine and leveling the top with an additional layer of eggplant slices. Cover the top with the plastic wrap that's hanging over the sides and press another piece of plastic wrap against the top for good measure. Cut a piece of corrugated cardboard to fit inside the top of the terrine and press it down firmly against the plastic wrap. Place a weight, such as a 1-pound can, on top of the cardboard, put the terrine on a parchment-lined tray (to catch any drips that result from the weighting), and refrigerate for at least 12 hours, or overnight. To serve: If you have an electric knife, now's the time to use it, if not, choose a long thin serrated knife and work with a sawing motion. Remove the weight, the cardboard, and the sheet of plastic wrap. Carefully cut the loaf into slices, each no less than 1-inch thick (thinner slices will fall apart.) If you'd like, serve the terrine with a small green salad dressed with lemon juice and olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 27965,"Chocolate Bread 1 package active dry yeast or 18 grams fresh yeast 1/2 teaspoon sugar 1/3 cup plus 1 tablespoon lukewarm water 4 1/2 cups unbleached all-purpose flour 1/2 cup plus 2 tablespoons sugar 1/3 cup unsweetened cocoa powder 2 teaspoons salt 1 1/4 cups lukewarm water 1 egg yolk 1 tablespoon butter, room temperature 1 cup unsweetened chocolate chips Instructions: Stir the first 3 ingredients in a large mixing bowl; let stand until foamy, about 10 minutes. Mix the flour, sugar, cocoa and salt in another bowl. Stir 1 1/4 cups water, the egg yolk and butter into dissolved yeast; then stir in the flour mixture, 1 cup at a time, with your hands. Stir in the chocolate chips last. Knead on a lightly floured surface until velvety, elastic and moist, 8 to 10 minutes. If done in a mixer, follow the same stages but add the chocolate chips together with the flour using the paddle. When it is blended, change to the dough hook and knead 2 minutes at low speed then 2 minutes at medium speed. Place the dough in an oiled bowl, cover with plastic wrap and let rise about 2 hours. Punch the dough down and cut in half. Shape into round loaves and place on an oiled baking sheet. Cover with a towel and let rise until doubled, about 1 hour. Preheat the oven to 450 degrees F. Bake for 15 minutes, reduce the heat to 375 degrees F and bake 30 minutes longer. Cool on a rack. Slice and enjoy for breakfast or a snack. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 27966,"Lemongrass Pork Picnic Sandwich 1/3 cup vegetable oil 1/4 cup packed dark brown sugar 3 tablespoons fish sauce 3 tablespoons soy sauce 4 cloves garlic, finely grated 3 stalks lemongrass, tender white parts only, finely chopped One 1-inch piece ginger, finely grated 1 small shallot, finely chopped Kosher salt 1 1/2 pounds thin-cut boneless pork chop 1 1/2 cups sugar Kosher salt 3/4 cup distilled white vinegar 4 shallots, very thinly sliced (see Cook\u2019s Note) 2 medium carrots, very thinly sliced into rounds 1 small daikon, very thinly sliced into rounds One 10-inch boule (about 24 ounces) 1/2 cup mayonnaise 2 tablespoons sriracha Maggi seasoning or soy sauce, for sprinkling 3 Persian cucumbers, thinly sliced lengthwise 1 jalape?o, thinly sliced 1 large beefsteak tomato, thinly sliced 2 packed cups fresh cilantro leaves and tender stems Instructions: For the pork and marinade: Whisk together the oil, brown sugar, fish sauce, soy sauce, garlic, lemongrass, ginger, shallot and 1 teaspoon salt in a large bowl. Add the pork chops and rub to coat. Cover and marinate in the refrigerator for at least 1 hour, up to overnight. For the pickled vegetables: Meanwhile, combine the sugar, 1 tablespoon salt and 1 1/2 cups water in a medium saucepan and bring to a simmer over high heat. Remove from the heat and stir until the sugar and salt are fully dissolved. Add the vinegar and let cool for 10 minutes. Add the shallots, carrots and daikon to the saucepan and fully submerge, using a small plate to weigh them down if necessary, for at least 1 hour. (The pickled vegetables can be made up to a week in advance and refrigerated in an airtight container.) Heat a 2-burner cast-iron grill pan over medium-high heat until evenly hot, about 10 minutes. Remove the pork chops from the marinade and discard any excess. Grill until dark brown, charred in spots and cooked through, about 3 minutes per side. Transfer to a plate. For the sandwich: Slice the boule in half horizontally. Remove some of the fluffy interior from both halves and reserve for breadcrumbs or another use. Spread the cut sides with the mayonnaise and sriracha. Layer the pork chops on the bottom half and sprinkle with the Maggi seasoning. Drain the pickled vegetables and layer them on top of the pork. Top with a layer of cucumbers, then jalape?os, then tomatoes. Fill the top half of the boule with the cilantro, then carefully flip to close the sandwich. Wrap the sandwich tightly in aluminum foil and refrigerate with a cast-iron skillet on top. Add a few jars of whatever is already in your refrigerator to the skillet to help weigh it down. Let sit for at least 2 hours, up to overnight, for the flavors to marry. Unwrap the sandwich and let sit at room temperature for 30 minutes before serving. Cut into 8 wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27967,"Herbed Fries One 15-ounce bag frozen French fries (hand-cut style) 2 teaspoons olive oil
1/4 teaspoon onion powder
1/4 teaspoon garlic salt
Pinch of freshly ground black pepper
2 tablespoons minced fresh parsley
Kosher salt, optional Instructions: Place a baking sheet in the oven and preheat the oven to 425 degrees F. Put the fries in a large bowl and drizzle with the oil. Sprinkle with the onion powder, garlic salt and pepper and toss to coat.
Remove the baking sheet and spread the fries onto it. Bake according to the package instructions. Transfer to a bowl, toss with the parsley and season with salt if needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 27968,"Bloody Bull Fennel Spice Rub, recipe follows, or your favorite spice rub 6 chilled beers 4 cups Bloody Bull Mix, recipe follows 1 cup fennel seeds 3 tablespoons coriander seeds 2 tablespoons white peppercorns 3 tablespoons kosher salt 1 quart tomato juice 1 scallion, roughly chopped 1 jalapeno (with seeds), stemmed 2 tablespoons grated fresh horseradish, or to taste 1 tablespoon lemon juice 1 clove garlic, roughly chopped Grey salt Freshly ground black pepper Instructions: To make Bloody Bull: Rub pre-chilled glass rims in bowl of fennel spice rub or your favorite spice rub. Pour a beer in each glass, top with bull mix. Stir with a spoon and serve. To make Fennel Spice Rub: Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. To make Bloody Bull Mix: Combine tomato juice, scallion jalapeno, horseradish, lemon juice, garlic and salt and pepper in a blender. Blend until smooth. Pour in a pitcher and refrigerate until ready to serve. ","[Pinot Noir, Sauvignon Blanc, Riesling, Garnacha]

" 27969,"Peppery Punch 1/2 cup sugar 1 1/4 cups orange juice 1/2 cup lemon juice 2 cups gin 1/2 cup elderflower liqueur (such as St-Germain) 2 cups champagne Sliced lemons, quartered strawberries and freshly ground pepper, for garnish Instructions: Make the simple syrup: Bring the sugar and 1/2 cup water to a boil in a saucepan over medium heat, stirring until the sugar dissolves; let cool. Combine the orange juice, lemon juice and 1/2 cup simple syrup in a punch bowl. Add the gin and elderflower liqueur and stir. Fill with ice, then add the champagne. Garnish with lemons, strawberries and pepper. ","[Gin, Elderflower Liqueur, Champagne]" 27970,"Grape and Prosciutto Appetizers 1 baguette, cut into ?-inch slices 4 Tbsp. olive oil 36 green, red or black seedless California grapes 1 Tbsp. balsamic vinegar To taste freshly ground pepper 4 oz. soft goat cheese 6 slices prosciutto Instructions: Preheat oven to 350 degrees F. Lightly brush 12 slices of baguette with half of the olive oil and lay them directly on the middle rack of the oven. Toast for 5 minutes, or until light golden brown. Put the remaining olive oil in a small saute pan and warm over medium-high. Add the grapes and saute for 2 to 3 minutes, or until soft and warmed through. Remove from heat. Sprinkle the balsamic vinegar over the grapes and add a few grindings of pepper. Top each baguette slice with one leaf of basil and spread the goat cheese evenly among the toasted slices. Cut each slice of prosciutto in half and drape over the cheese. Top each of the baguettes with three of the sauteed grapes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 27971,"Lobster Hushpuppies with Horseradish Cream 1/2 cup sour cream 1/4 cup heavy cream
1/4 cup prepared horseradish
2 tablespoons finely sliced chives
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup dry California white wine 1/4 cup crab boil seasoning or 1 crab boil seasoning pouch
1 teaspoon whole black peppercorns
1 teaspoon kosher salt
1 clove garlic, smashed
1 lemon, quartered
Four 6-ounce lobster tails
3/4 cup buttermilk 2 cups yellow cornmeal
3/4 cup flour
1/2 cup finely diced red peppers 2 teaspoons baking powder
1/2 teaspoon freshly ground black pepper
2 jalapenos, seeded, stemmed and minced Kosher salt
1/2 cup finely sliced scallions 3 eggs, beaten
Canola oil, for frying 1/2 lemon, cut into wedges Instructions: For the cream: In a small mixing bowl, add the sour cream, heavy cream, horseradish, chives, salt and 3 to 4 turns pepper. Whisk to combine, then cover and refrigerate. For the lobster: In a large pot, add 3 inches cold water, the white wine, crab boil seasoning, peppercorns, salt, garlic and lemons. Bring to a boil then drop in the lobster tails and poach until the shells turn bright red and the flesh is just cooked through, 7 to 8 minutes. Remove the tails from the cooking liquid and cool slightly before picking the meat from the shells. For the hushpuppies: Place half of the lobster meat and the buttermilk in the pitcher of a blender and puree until smooth. Roughly chop the remaining lobster meat and set aside. In a large mixing bowl, combine the cornmeal, flour, red peppers, baking powder, black pepper, jalapenos and 2 teaspoons salt. Stir in the scallions, eggs and the lobster-buttermilk mixture, and then fold in the chopped lobster tails. Mix until combined. In a large Dutch oven set over medium heat, add 2 to 3 inches of canola oil. Heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Working in batches, place heaping tablespoons of the batter into the hot oil. Use two spoons or a 2-tablespoon scoop to form the dumplings and drop into the oil. Fry the hushpuppies, turning occasionally, until golden brown and crispy, 3 to 4 minutes. Using a slotted spoon, remove the hushpuppies from the oil and place on a paper-towel-lined plate. Season with salt and squeeze lemon juice over the top. Serve the crispy hushpuppies with the chilled horseradish cream. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27972,"Zeppole 1 tablespoon sugar 1/8 teaspoon salt 1 packet fast-acting yeast 1 1/2 cups warm water, between 100 and 120 degrees F as measured with a candy thermometer 3 cups all-purpose flour 1/2 teaspoon ground nutmeg 1 tablespoon olive oil 3 eggs, beaten 3 to 4 liters canola oil, or enough as needed to deep-fry 1 cup confectioners' sugar Instructions: Stir the sugar, salt and yeast into the warm water and allow to proof for about 15 minutes. The yeast will be activated and have the appearance of a head of beer. If it does not, it should be discarded and replaced with fresh yeast. (Improper storage temperature will sometimes destroy yeast even if the date on the package indicates it has not yet expired.) Add the flour and nutmeg to a food processor fitted with a dough blade (or the bowl of a mixer fitted with a dough hook). Turn on the food processor and through the feed tube, gradually add the yeast mixture. (Or turn on the mixer and gradually add the yeast mixture to the bowl of flour.) Then add the olive oil and eggs. Mix until the dough comes together. Transfer the dough to a large bowl and cover with a clean damp towel. Let rise in a warm place for about 1 hour. Punch down the dough and let it rise a second time in the same way. This will make the texture of the dough finer. Please note that the dough will not rise as much the second time. Heat oil in deep-fryer to 375 degrees F. or as directed on the manufacturer's instructions for similar foods. Transfer the dough to a lightly oiled marble slab and knead for a few minutes. Divide the dough into eighths. Divide each eighth into thirds and roll into a cylinder about 1/2-inch in diameter and 8 inches long. Connect the 2 ends of the cylinder and press firmly to make a circle. Grab the circle on each side and twist twice. Add zeppole to basket immersed in oil in deep-fryer and fry until golden. Remove and drain on paper towels. Sift confectioners' sugar over them while they are still warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27973,"Arctic Char with Artichokes and Zucchini 12 ounces marinated artichoke quarters (about 1 1/3 cups), drained and chopped, plus 1 tablespoon marinade 1 medium zucchini, sliced 1 lemon, cut into 4 wedges 2 cloves garlic, crushed 1 medium shallot, sliced into rings 2 teaspoons fresh thyme 1 tablespoon plus 2 teaspoons extra-virgin olive oil 1/4 teaspoon red pepper flakes Kosher salt and freshly ground pepper 4 6-ounce skin-on arctic char fillets 3/4 cup bulgur 2 tablespoons finely chopped fresh chives Instructions: Preheat the oven to 425? F. Toss the artichokes and marinade, zucchini, lemon wedges, garlic, shallot, thyme, 1 tablespoon olive oil, the red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a 9-by-13-inch baking dish. Bake until the vegetables are tender, 15 to 20 minutes. Meanwhile, pat the fish dry with a paper towel and brush with the remaining 2 teaspoons olive oil; season with salt and pepper. Remove the baking dish from the oven and stir the mixture. Stir in the bulgur and 1 1/4 cups water. Nestle the fish fillets skin-side down in the vegetables and bulgur. Return to the oven and bake until the fish flakes easily with a fork and the bulgur is tender, about 12 minutes. Transfer the fish to plates. Season the bulgur mixture with salt and pepper, if needed. Add to the plates. Top with the chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 27974,"Classic Braised Brisket One 12-pound whole brisket (point and flat cuts; see Cook's Note) Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium sweet onions, cut into eighths (about 1 1/2 pounds)
2 cups white wine
4 cups chicken broth, plus more if needed
6 cloves garlic
4 sprigs thyme
1 pound pearl onions, peeled (see Cook's Note)
3 large leeks, halved lengthwise, cleaned and cut into 4-inch lengths, top green parts discarded
1/4 cup honey
1/2 cup fresh parsley leaves, roughly chopped
10 fresh mint leaves, roughly chopped
6 scallions or spring onions, thinly sliced
1 large shallot, thinly sliced
1 tablespoon white wine vinegar Instructions: Preheat the oven to 325 degrees F. Pat the brisket dry and sprinkle liberally on both sides with salt and pepper. Heat a roasting pan over 2 burners on medium-high heat. Add the oil and heat until hot. Sear the meat, fat-side down, until golden brown, about 10 minutes. Carefully flip and sear on the second side until golden brown, 7 to 8 minutes. Remove the brisket to a platter or baking sheet. Remove all but 2 tablespoons of fat from the pan.
Add the sweet onions to the pan and cook, scraping the bottom, until just starting to brown, 4 to 5 minutes. Add the wine and cook until reduced by about a third, about 4 minutes. Add the chicken broth, garlic cloves and thyme. Return the brisket and any juices to the pan, cover tightly with foil, transfer to the oven and cook for 3 hours.
After 3 hours, check to make sure there is still liquid in the pan. If not, add another cup of chicken broth. Re-cover tightly with the foil and cook for another 1 1/2 hours.
Arrange the pearl onions and leeks around the meat, re-cover with the foil and cook until the meat is very tender, 1 to 1 1/2 more hours. Carefully remove the meat to a platter.
Stir the honey into the roasting pan, place the pan over 2 burners on medium heat and reduce the liquid by about a third, 6 to 10 minutes. Discard the thyme sprigs. Spoon off any oil from the sauce. Season with salt and pepper. At this point you can serve the brisket or refrigerate overnight (see below).
Toss the parsley, mint, scallions and shallots with the vinegar in a bowl and season with salt and pepper.
Spoon some of the sauce with the sweet onions, leeks and pearl onions onto a large platter. Cut the brisket across the grain into thin slices and lay them on top of the sauce. Spoon over more of the sauce and mixed onions and top with the parsley mixture. Serve the remaining sauce and onions on the side
Make Ahead: You can refrigerating the brisket overnight before serving. Remove the sweet onions, pearl onions and leeks from the sauce and refrigerate separately. The fat will harden as the brisket and sauce chill, making it easy to spoon out. To serve, remove the brisket to a cutting board while cold. Thinly slice and return to the sauce along with the mixed onions. Cover and reheat in a 325 degree F-oven for about 45 minutes.
","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 27975,"Mr. Pete's Chocolate Fudge Sauce 1 3/4 cups heavy cream 3/4 cup brown sugar 1/4 cup butter, cut into small pieces 2 3/4 cups semisweet chocolate chips 1/8 teaspoon sea salt 1 teaspoon vanilla extract Instructions: In a heavy bottomed saucepan over low heat, bring the cream just to a boil then add the brown sugar and stir just until it dissolves. Add small pieces of butter until mix until completely melted, then stir in the chocolate chips. Wait 3 to 5 minutes so that chocolate is very soft before folding it in with a spatula. Stir in the salt and vanilla extract and blend until well incorporated. Let cool for 15 minutes; it will thicken as it cools. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 27976,"Tres Leches Pecan Shortcakes with Dried Fruit Compote 1 3/4 cups cake flour 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup chopped pecans 1/2 cup vegetable shortening 1/4 cup evaporated milk 1/4 cup dark rum, divided 3 cups exotic canned fruits, lychee nuts, loquats, and jack fruit, rinsed and drained 1/2 cup dried pineapple, dried raisins and cherries 2 cups white grape juice 1 can sweetened condensed milk 1 cup coconut cream Instructions: In a large bowl, stir together the flour, sugar, baking powder, salt and pecans. Using a pastry blender, flat beater attachment on an electric mixer or your fingertips, work in the shortening until the mixture resembles coarse meal. Mix in the evaporated milk and 3 tablespoons of the rum to form a soft dough. Knead it for 10 seconds, then lightly flour it and pat it out 3/4-inch thick. Refrigerate for at least 1 hour until firm. Set a rack in the middle of the oven and preheat to 375 degrees. Cut out 2 1/4-inch round biscuits and arrange them at 2-inch intervals on a nonstick or parchment lined cookie sheet. If necessary, pat the scraps together, re-chill for 10 minutes and cut more biscuits to make a total of 8. Bake for 20 minutes or until slightly tanned and springy. Set the cookie sheet on a rack to cool. In the meantime, in a saucepan, cover the dried fruit with white grape juice and bring to a simmer. Cook for 3 minutes. Let cool in juice then drain. Add canned fruits. Mix together the sweetened condensed milk, coconut cream and remaining tablespoon of rum. With a serrated knife, split the biscuits in half. Fill with fruit and spoon on sauce. ","[Chardonnay, Riesling, Moscato, Vinho Verde]

" 27977,"Sunny's Cold Brew Coconut Coffee 1 cup ground coffee 1 cup shredded sweetened coconut
Evaporated milk, to taste
Sugar, honey or any sweetener, to taste
Instructions: In a large pitcher add the coffee, coconut and 3 cups water. Stir and refrigerate, stirring every few hours, at least 8 hours or up to overnight. Wet a paper towel or use a coffee filter placed in a fine mesh sieve over a pitcher. Pour the cold-brewed coffee into the lined sieve and allow it to drip into the pitcher beneath. Push through gently at the end to get the last bit of coffee. Add the evaporated milk to taste, then sweeten if desired and serve over ice. ","[Viognier, Riesling, Gewrztraminer, Moscato]" 27978,"Gingered Rice 1 cup basmati rice 2 cups water 1-inch piece fresh ginger, peeled, halved, and smashed 6 green cardamom pods Pinch kosher salt Instructions: Rinse the rice to get rid of excess starch. Put it into a heavy bottomed pot with a tight fitting lid. Add the water, ginger, cardamom, and salt and give it a good stir. Bring it to a boil, reduce the heat to a simmer, cover, and cook gently for about 15 minutes. You will see holes poking through the rice and most of the water should be absorbed. Let the rice stand off the heat, covered, for about 5 minutes. Remove the ginger and discard, fluff the rice and serve. ","[Chenin Blanc, Gewrztraminer, Riesling, Pinot Grigio]" 27979,"Toasted Dill Delights 1/4 cup mayonnaise 2 teaspoons Spice Islands? Dill Weed 1/2 teaspoon Spice Islands? Garlic Powder 1/4 teaspoon Spice Islands? Celery Salt 1/8 teaspoon Spice Islands? Fine Grind Black Pepper 1/4 cup shredded Parmesan cheese 12 slices baguettes OR party rye bread 1/4 cup finely chopped tomato 2 green onions, finely chopped 2 tablespoons chopped black olives Instructions: Combine mayonnaise, dill, garlic powder, celery salt, pepper and Parmesan cheese in a small bowl. Arrange bread slices on baking sheet in a single layer. Broil 6 to 8 inches from heat for 30 to 45 seconds or until lightly toasted. Turn slices over; spread with mayonnaise mixture. Broil 1 minute or until lightly browned. Top each with tomato, green onion and olives. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 27980,"Plum Plum Pudding 3/4 cup sifted flour 1 1/4 cups fresh bread crumbs 1 tablespoon cinnamon 1 teaspoon nutmeg 1/4 teaspoon each allspice and clove 2 1/2 tablespoons sugar, plus extra for dusting ramekins 10 tablespoons beef suet 1 McIntosh apple 1/4 cup each diced dried apricots, dates, figs 1/4 cup dried raisins 6 ounces plum preserve 2 tablespoons orange marmalade 6 tablespoons plum brandy (such as Slivovitz) 3 eggs Instructions: In a large bowl combine flour, bread crumbs, spices and sugar. Add suet, kneading with your fingers until crumbly. Blend in fruits, plum preserve and marmalade. Add brandy and blend well. Let sit at least 8 hours, preferably overnight. Lightly butter 16 1/3-cup capacity ramekins and dust lightly with sugar. Separate eggs and beat each part until frothy. Blend in yolks, then gently fold in whites. Fill ramekins with mixture almost to top. Wrap each ramekin tightly with aluminum foil. Fill a large vessel with a tightly-fitting cover (such as a dutch oven) with enough boiling water to reach halfway up sides of ramekins and regulate heat to simmering. Place ramekins in water, cover tightly, and steam 3 hours. To serve, unmold ramekins onto small dessert plates. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27981,"Sweet Mascarpone and Berries with Marsala 2 cups mascarpone cheese 1/2 cup confectioners' sugar 1 tablespoon orange or lemon zest 1 package ladyfingers 1 pint strawberries 2 teaspoons sugar 1/4 cup Marsala wine Instructions: Beat cheese,confectioners' sugar and citrus zest until smooth and combined, about 2 minutes. Line 4 dessert glasses or cocktail glasses with divided lady ingers. Mix berries with sugar and Marsala and let stand for at least 10 minutes. Spoon berries into dessert dishes on top of ladyfingers, then top with mascarpone and more berries.
","[Prosecco, Moscato, Vin Santo, Riesling]" 27982,"Nargesi 3 tablespoons olive oil 1 large onion, sliced 4 cloves garlic, minced 6 cups baby spinach (see Cook's Note) 4 large eggs 1/2 teaspoon ground turmeric Kosher salt and freshly ground black pepper Warm bread, for serving Instructions: Heat the olive oil in a large skillet over medium heat until shimmery. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the baby spinach and cook, stirring occasionally, until wilted, 7 to 8 minutes. Add the turmeric, 1/2 teaspoon salt and 1/4 teaspoon pepper. Using a wooden spoon, make four wells in the spinach and onion mixture. Break 1 egg into each of the wells and reduce the heat to medium-low. Cover and cook the eggs until they reach your desired doneness, 5 to 8 minutes. Serve with warm bread on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 27983,"Angels' and Devils' Food Cake 2 cups raspberries 2 tablespoons sugar
1 teaspoon finely minced fresh basil
1 teaspoon lime juice
1/4 cup rum 1 1/2 cups sugar 8 egg whites 1 store-bought angel food cake Instructions: For the raspberry sauce: Combine the raspberries and sugar in a small saucepan. Bring to a simmer over medium heat and cook for 15 minutes. Add the basil and lime juice and allow the sauce to cool in the fridge. For the meringue: Combine 1/2 cup water and the rum in a medium saucepan over high heat and bring to a simmer. Slowly stir in 1 cup of the sugar to combine, and use a pastry brush dipped in water to remove any sugar crystals from the side of the pot. Insert a candy thermometer into the mixture.
In the bowl of a stand mixer using a whisk attachment, beat the egg whites on medium speed until foamy. Slowly stream in the remaining 1/2 cup sugar and beat to soft peaks. When the sugar syrup reaches the soft-ball stage (238 degrees F), remove from the heat. Increase the mixer speed to medium high and slowly stream the sugar syrup into the egg whites in the space between the beaters and the side of the bowl with the mixer running. Continue to beat until the meringue forms soft, glossy peaks.
To assemble the cake: Place the angel food cake onto a cake stand or plate. Pour the raspberry sauce into the center hole. Spread the meringue evenly all over the sides and top of the cake, covering the hole at the top. Use your spatula to create peaks along the tops and sides if desired. Use a kitchen torch to toast the meringue all over before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 27984,"cl-Cinnamon Brittle with Mixed Nuts 1 cup whole peeled almonds 1 cup chopped toasted hazelnuts 1 cup large peanuts 2 vanilla beans 1 cup sugar 1/4 cup good quality honey 1/4 cup corn syrup 1 1/2 teaspoons sea salt, half a palmful 1 1/4 sticks butter, diced 1 teaspoon ancho cl powder, 1/3 palmful 1/8 teaspoon ground cinnamon, a couple of pinches Instructions: Preheat the oven to 350 degrees F. Toast the almonds, hazelnuts and peanuts on a small baking sheet until fragrant and golden. Cool. Line a baking sheet with parchment and tear an extra piece of the same size. Reserve. Halve and scrape the vanilla beans, then add the seeds and pods to a pot with the toasted nuts, sugar, honey, corn syrup, salt and butter. Place the pot over high heat and stir until caramel in color. Then stir in the cl powder and cinnamon. Remove the vanilla pods with a fork and pour the brittle onto the lined baking sheet. Top with the extra parchment and roll out to an even layer, about 1/2 inch thick. Cool and break into irregular pieces. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 27985,"Acorda 8 ounces stale country bread, broken up into 3/4 inch chunks 6 tablespoons fruity olive oil Salt and Freshly ground black pepper 2 cups white wine 2 pounds small clams (about 40), well scrubbed 2 pounds mussels (about 40), well scrubbed 4 cups clam juice or fish stock 1/2 bunch cilantro, leaves only 4 cloves garlic 1 pound large shrimp (about 18), shelled, deveined, and cut into 1/2 inch pieces 6 free range eggs (optional), lightly beaten Cilantro sprigs, for garnish Instructions: Preheat the oven to 350 degrees. In a bowl, toss the bread cubes with 3 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the bread on a baking sheet and toast until golden, watching carefully. Set aside. In a large saucepan or stockpot, combine the wine and the clams. Cover the pan and, over medium high heat, cook the clams, shaking the pan occasionally, for about 10 minutes. Remove the clams to a bowl with a slotted spoon, discarding any that have not opened. Add the mussels and cook in the same way, again discarding any that do not open. Transfer the mussels to the bowl with the clams, and remove all the meat from the shells. Set the shellfish aside. Discard the shells and add the liquor from the bowl back into the pan with the wine. Strain the cooking water through a fine strainer lined with cheesecloth, return it to a clean pan, and add the clam juice. Meanwhile, in a mortar and pestle or a food processor, process the cilantro, garlic, and 3/4 teaspoons salt to a paste. Transfer the mixture to a large, heated serving tureen with a lid and stir in the remaining 3 tablespoons olive oil. Bring the wine and clam juice mixture back to a simmer and add the cooked shellfish and the raw shrimp. Simmer for 3 minutes, add the bread chunks and stir for 2 minutes more, or until the soup is very hot. Drizzle the egg mixture over the top, stirring slowly in a circle. Immediately pour the simmering mixture into the tureen, stir to mix, and ladle the soup into heated bowls at the table. Garnish with a sprig of cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 27986,"Carrot Coconut Muffins with Honey Butter Canola oil cooking spray 1 (19-ounce) box fat-free apple cinnamon muffin mix 4 (4-ounce) jars pureed organic carrot baby food 1/4 cup apple juice 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1 cup sweetened shredded coconut, toasted Honey Butter, recipe follows 1 stick unsalted butter, softened 2 tablespoons honey Instructions: Preheat oven to 400 degrees F. Lightly spray a 12 cup (2 1/2-inch) muffin tray with canola oil cooking spray; set aside. Combine all ingredients in large mixing bowl. Stir to combine thoroughly. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake in preheated oven 18 to 20 minutes or until golden brown. Serve with Honey Butter. Combine butter and honey in a mixing bowl. Blend with an electric mixer until combined and fluffy. Serve with warm muffins. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 27987,"Shortbread \Fingers
1/2 cup (1 stick) unsalted butter 1/4 cup confectioners' sugar 1 cup all-purpose flour Pinch salt 3/4 cup semisweet chocolate chips Instructions: Cream the butter and sugar until smooth. Add the flour and salt and work the mixture with your fingers or a pastry blender until all the flour is incorporated. Wrap the dough in plastic wrap and chill in the refrigerator for 2-3 hours. When you're ready to bake, preheat the oven to 325 degrees F. On a lightly floured surface, roll half the dough until it's 1/4-inch thick. Using a small knife, cut out finger-sized strips, about 3 inches tall, rounding each finger at the top as shown. Place on an ungreased baking sheet. Roll and cut the second half of the dough, and place the baking sheets in the refrigerator for 10 minutes. You can gather together scraps and re-roll them. Bake for 15 minutes, until the shortbread is very lightly golden. Do not let the cookies brown. Remove to a wire rack and cool. When the cookies are completely cool, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes. The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary. Spoon the melted chocolate into a zipper-lock bag. Seal the bag, pressing out any air. Use a toothpick to make a very tiny hole in one corner of the bag to release a thin stream of chocolate for writing. Decorate the fingers by piping a fingernail at the rounded end, and three horizontal lines to mark the joint at mid-finger. Decorate tombstones with crosses and writing as desired. Allow the chocolate to set before stacking the cookies. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 27988,"Club Sandwich Wraps 4 uncooked bacon slices, diced 1/2 cup chopped avocado 1/2 cup chopped tomato, seeds discarded 1/3 cup finely chopped red onion 2 tablespoons chopped fresh basil 1 teaspoon fresh lime juice Kosher salt and pepper to taste 1/4 pound thinly sliced smoked turkey 1 cup firmly packed chopped arugula 2 (10 or 11 inch) flour tortillas Instructions: Heat a large non-stick skillet over medium heat. Add bacon and cook until crispy and brown, about 5 minutes, stirring occasionally. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Combine the avocado, tomato, onion, basil, lime juice, and bacon in a small bowl. Season with kosher salt and pepper to taste. Divide the avocado mixture evenly among the tortillas, leaving at a 1-inch border around the edge. Divide the turkey and arugula among the tortillas, and wrap. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 27989,"Sauteed Zucchini with Garlic and Thyme 2 tablespoons coconut oil 3 medium zucchini, sliced into 1/2-inch-thick rounds
3 sprigs fresh thyme, leaves chopped 1 clove garlic, minced 1/2 lemon, juiced
Salt and pepper
Salt and pepper Instructions: Heat a cast-iron pan over medium-high heat. Once hot, add the oil. Add the zucchini in batches and sear on both sides until golden brown, about 1 minute per side. Once the second batch is seared, add the first batch back into the pan, and then add the thyme and garlic. Saute until the garlic is fragrant, another 30 seconds. Add the lemon juice, season with salt and pepper and stir to combine and heat through. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 27990,"Classic Fondue with Fruit, Vegetables and Bread 1 garlic clove 1 1/2 cups dry white wine 1 pound Gruyere, grated 1 tablespoon cornstarch 1 scratch fresh nutmeg 1 teaspoon sea salt 1/2 teaspoon black pepper 1/2 pound assorted fruit, cleaned 1/2 pound assorted vegetables, cleaned 1/2 loaf baguette, cut in cubes Instructions: Preheat fondue pot. Rub the inside, bottom and sides of a medium saucepan with the clove of garlic. Set the garlic aside. Heat the pan over medium-high heat. Pour in the white wine and turn the heat to high. Bring to a boil and turn heat down to simmer the wine. In a bowl, toss the cheese with the cornstarch until the cheese is completely coated. Slowly add in the cheese and stir with a wooden spoon until the cheese is melted thoroughly, about 3 to 4 minutes. With a fresh nutmeg and a nutmeg grater or box grater, scratch a pinch of nutmeg into the melted cheese and stir. Season with salt and pepper and pour into the fondue pot. Serve immediately with the fruit, vegetables and bread. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 27991,"Passion Fruit and Mango Mar-Tony 1 large ripe mango, peeled, pitted and cut into chunks, reserve some for garnish 1 cup passion fruit nectar 1 lime, juiced 4 shots vodka Instructions: In a blender puree the mango, passion fruit nectar and lime juice until smooth. Strain through a mesh strain and set aside. In a cocktail shaker full of ice combine 1 part vodka and 1 part of the mango and passion fruit puree. Shake and strain into a chilled martini glass. Repeat with remaining ingredients and garnish each glass with a piece of mango. ","[Citrusy whites such as Sauvignon Blanc, Pinot Grigio, and Gewrztraminer]" 27992,"Shrimp with Classic Scampi Sauce 1 1/2 teaspoons plus 3 tablespoons unsalted butter, cut into small pieces 1/4 cup panko breadcrumbs Sixteen 16/20 shrimp, shelled and deveined, tails on
Kosher salt
2 tablespoons canola oil
2 large cloves garlic, grated on a rasp
3/4 cup dry white wine
2 dashes Worcestershire sauce
2 dashes hot sauce, such as Tabasco
1 large lemon, zested and halved
1/2 cup chopped fresh parsley
1/2 teaspoon red pepper flakes
Crusty bread, optional
Instructions: Melt 1 1/2 teaspoons butter in a small skillet over medium-high heat, then add the panko and cook, stirring constantly, until the breadcrumbs are golden and toasty-scented, about 2 minutes. Set aside. Sprinkle the shrimp on both sides with salt. Heat a large skillet over medium-high heat and add the canola oil. When the oil begins to smoke lightly, quickly arrange the shrimp in a single layer, with a little space between each. Brown the shrimp on their first sides, adding a couple of pieces of the butter around the shrimp to add flavor as they brown, 1 to 2 minutes. Turn the shrimp on their second sides and brown, 1 to 2 minutes. Quickly transfer the shrimp to a plate. Return the skillet to medium heat. Add the remaining butter and the garlic to the skillet. Press the garlic into the melting butter to break up any clumps. Add the wine and stir up the brown bits in the bottom of the skillet. Add the Worcestershire, hot sauce and lemon zest. Simmer until the garlic softens and the wine reduces down to a lush sauce, 3 to 5 minutes. Add the parsley and squeeze the juice from half a lemon into the sauce. Return the shrimp to the skillet and sprinkle with the red pepper flakes. Toss the shrimp in the sauce to coat well. Remove the skillet from the heat. Sprinkle the shrimp with some more lemon juice and the toasted panko and transfer to a platter. Serve with crusty bread, if using. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 27993,"Pico de Gallo 1 large tomato, cored, seeded, and coarsely chopped 1 white onion, coarsely chopped 2 limes, juiced 1/4 cup chopped cilantro Salt and freshly ground black pepper Instructions: Mix ingredients together and season, to taste, with salt and pepper. ","[Vermentino, Sauvignon Blanc, Albari?o]" 27994,"Salt-Crusted Baby Potatoes with Ranch, Bacon and Scallions 1 pound mixed baby potatoes Kosher salt Ranch Dressing, recipe follows, for serving Crumbled cooked bacon, for serving Sliced scallions, for serving 1 clove garlic Kosher salt and freshly ground black pepper 1 cup mayonnaise 1/3 cup buttermilk 2 tablespoons minced fresh chives
2 tablespoons minced fresh flat-leaf parsley leaves 1 teaspoon white wine vinegar 1 scallion (white and light green parts), thinly sliced Instructions: Put the potatoes and 1/2 cup salt in a large saucepan. Cover by about 1 inch with cold water. Bring to a boil, lower the heat and simmer until the potatoes are fork tender, 5 to 8 minutes. Drain the potatoes and return to the pot. Set aside to dry so the salt crystalizes, about 5 minutes. Keep warm. Divide the potatoes among 4 plates. Drizzle with some Ranch Dressing and sprinkle with some bacon and scallions. Smash the garlic on a cutting board, sprinkle with 1/2 teaspoon salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl and add the mayonnaise, buttermilk, chives, parsley, vinegar, scallion and black pepper to taste. Whisk well to make a creamy dressing. Use immediately or refrigerate in a tightly sealed container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 27995,"Chicken and Spinach Samosas 2 cups all-purpose flour 1/2 teaspoon salt 6 tablespoons vegetable oil 6 tablespoons warm water 1/4 cup vegetable oil 2 teaspoons ground cumin 1 teaspoon ground red chili powder 1/2 teaspoon cinnamon 4 tablespoons curry powder 1 pound ground chicken 1 small onion, finely chopped 2 cloves of garlic, minced 2 teaspoons minced fresh ginger 1 cup of canned cooked chickpeas, washed and drained 1 cup frozen spinach Kosher salt and freshly ground black pepper Vegetable oil, for frying Raita, recipe follows, for serving 2 cups of plain unsweetened natural yogurt Juice of 1 lemon 1 English cucumber, roughly chopped 1/2 red cl, deseeded and roughly chopped 1 teaspoon ground cumin 2 teaspoons kosher salt 4 turns freshly ground black pepper Instructions: Begin by preparing the dough. In a large mixing bowl combine flour, salt and oil and mix with your fingers until it resembles coarse bread crumbs. Add water and mix with both hands until fully combined and mixture holds as a ball. Turn out onto a clean flat surface and knead for 10 minutes until the dough becomes smooth. Flatten into a disc shape and set back in bowl and cover with plastic wrap to rest for 30 minutes while you prepare the filling. Set a large, heavy-based pot over medium-high heat and add vegetable oil. Add spices and stir until just fragrant - this lightly toasts the spices and forms the spicy base of the filling mixture. Add ground chicken and saute until slightly coloured. Add onion, garlic, and ginger and sweat. Add chickpeas and spinach then simmer for 10 minutes until liquid has evaporated and all the flavours have come together. Season with salt and pepper. Set aside and allow to cool (you can pour it out onto a flat platter to speed up the cooling process. Return to the dough and divide it up into 4 equal parts. Working with one piece at a time roll into a nice ball then using a rolling pin roll out into discs. Cut in half down the middle to form two half-circles. Working with one half at a time, rub a little water around the edges using your finger. Form a cone by folding along the straight edge overlapping the seam. Gently pinch at the fold to secure. Holding the cone in your hand fill with 2 tablespoons of filling. Seal the top by bringing the edges together and crimping with your fingers or a fork. Do this with the rest to make 8 samosas. (note: you can freeze them at this point if you wish). Heat vegetable oil to 360 degrees F in a large heavy-based pot. Fry the samosas in batches (so as to not to over-crowd the pot) until puffy and golden. Remove with a slotted spoon and drain on paper towels. Season with salt and serve with Raita. Combine ingredients in a food processor and pulse 3 times to just chop up the cucumber. The raita should be nice and creamy from the yogurt but still have texture from the cucumber. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 27996,"Pear and Pistachio Cake with Belle de Brillet and Vanilla Custard 1 3/4 cups all-purpose flour 1/4 cup almond flour 1/2 cup ground pistachios 1 1/3 cups sugar 1 teaspoon vanilla extract 8 large egg whites Pinch fine salt 2/3 cup melted unsalted butter, plus solid butter for tins Pear liqueur for brushing (recommended: Belle de Brillet) 12 Seckel pears 1 1/2 cups sugar, divided 8 Forelli or Bartlett pears 8 eggs 8 egg yolks 1 quart heavy cream 6 vanilla beans, split lengthwise and seeded Instructions: Preheat oven to 400 degrees F. Butter 8 individual baking tins. Put both types of flour in a mixing bowl and stir in the ground pistachios, sugar and vanilla. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. Fold them very carefully into the flour mixture. Quickly fold in the melted butter. Divide the batter among the baking tins and cook for 15 to 20 minutes or until they are golden brown. Remove cakes from the tins and let cool on a rack, brushing them from time to time with the liqueur. Halve the Seckel pears lengthwise. Melt 1/2 cup sugar in a large saute pan (large enough to hold all the pear halves). Add the pear halves, cut side down, and cook until caramelized. Blanch the Forelli pears in a pot of boiling water for 1 minute. Drain and cut in half lengthwise. Toss pears with 1/2 cup sugar and roast in the oven until lightly browned. Reduce oven temperature to 325 degrees F. Combine eggs and yolks in a mixing bowl. Bring cream, vanilla bean seeds, and remaining 1/2 cup sugar to a simmer. Add about 1 cup of the simmering cream mixture to the eggs and whisk to combine. Add the egg mixture to the simmering cream mixture and cook until thickened, about 4 minutes. Do not let boil. Transfer the custard to individual serving vessels, such as small ramekins or molds, and arrange in baking dishes. Pour water halfway up the sides of the ramekins and place in the oven. Bake until custard is set. Remove from oven and cool. Spoon cooled custard over finished cakes and serve with both types of pears on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 27997,"Halibut en Papillote 1/2 cup Kalamata olives 2 tablespoon capers, rinsed
2 cloves garlic 1 anchovy fillet
1/2 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt and freshly ground black pepper
1 head fennel, quartered and sliced paper-thin
2 leeks, white parts only, split, thinly sliced, and washed
1 lemon, sliced into thin wheels
Four 4- to 6-ounce halibut fillets
4 tablespoons white wine
1 Calabrian cl, minced Fresh basil, for garnish
Instructions: Preheat the oven to 400 degrees F. Add the olives, capers, garlic and anchovy to a food processor. Add 1/2 cup olive oil and black pepper to taste. Process to form a silky paste with small pieces of olive and capers remaining, 15 to 20 seconds. Drizzle in more olive oil as needed. Remove the tapenade from the carafe, then drizzle with olive oil and set aside. Drizzle the center of each of 4 large circles of parchment paper with some olive oil, then sprinkle with salt and pepper. Top each piece with a thin layer of fennel and some leeks. Top each with a dollop of the olive tapenade and 2 to 3 lemon slices. Lay the fish on top of the lemon slices and sprinkle with salt and pepper. Fold the parchment in half to cover the fish, then crimp the edges shut, being sure to cover the corner of each previous fold. When you are halfway through folding, add 1 tablespoon of white wine to each packet, then continue to fold until the entire package is formed and closed. Place each packet on a baking sheet. Bake the fish for 8 to 10 minutes. Remove from the oven, then place each packet on a plate. Cut open the top of the paper to expose the fish. Garnish each fillet with the Calabrian chiles and basil. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 27998,"Fried Green Tomato BLT with Sweet Basil Mayo 1 cup loosely packed fresh basil leaves 1/2 cup mayonnaise 1 tablespoon fresh lemon juice 1/2 teaspoon Dijon mustard Kosher salt and freshly cracked black pepper 16 (1/8-inch thick) slices pancetta 8 slices country sandwich bread 1 cup loosely packed arugula Kosher salt and freshly cracked black pepper 1 cup rice flour, divided 1 large egg 1/4 cup buttermilk 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup cornmeal Kosher salt Pinch cayenne pepper 8 slices green tomato, 3/4 to 1-inch thick (about 2 medium green tomatoes) Vegetable oil, for frying Instructions: For the mayo: In a food processor, puree the basil, mayonnaise, lemon juice and mustard. Season with salt and pepper and set aside. For the sandwich: Place the pancetta slices in a large nonstick saute pan set over medium heat and saute on both sides until crispy, about 3 minutes per side. Set aside on a paper towel-lined plate until ready to assemble the sandwich. For the tomatoes: In a large shallow dish, add 1/4 cup flour. In a separate baking dish, beat the egg, buttermilk, baking powder and baking soda. In a separate large shallow dish, add the remaining 3/4 cup flour, cornmeal, salt and cayenne pepper. Dredge the tomatoes in the flour, followed by the egg mixture and finally coat with the cornmeal mixture, shaking off any excess in between dredges. Place the tomatoes on a wire cooling rack set inside a rimmed baking sheet. Repeat the process with all the tomatoes. Pour a 1-inch layer of vegetable oil into a cast-iron skillet. Heat the oil over high heat until it reaches 350 degrees F. Carefully add 4 tomato slices to the oil and fry until the tomatoes are golden brown, about 2 minutes on each side. Transfer the fried tomatoes to a baking sheet or plate lined with paper towels, season with salt and cool. Repeat with the remaining slices. To assemble the sandwich: Slather each slice of bread with a generous amount of the basil mayo. Top 4 of the bread slices with 4 pieces of crispy pancetta, 2 fried green tomatoes and top with arugula. Finish by topping the sandwich off with the other slice of bread.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 27999,"California Fish and Chips 2 quarts grapeseed or vegetable oil, for frying 3 pounds halibut or firm white fish, cut in 5 to 6 portions Salt and freshly ground black pepper 2 cups all-purpose flour 1 quart egg wash (equal parts whole eggs and milk, mixed well) 2 cups panko breadcrumbs 6 lemons halves, for serving Chips, recipe follows Guacamole, recipe follows 6 each, medium count Idaho potatoes 1/2 gallon vegetable oil Salt and freshly ground black pepper 1 cup ripe avocado 1 tablespoon lemon juice 2 tablespoons chopped fresh cilantro 2 tablespoons finely diced tomato 1/2 tablespoon salt 1 teaspoon Sriracha Instructions: Pour enough oil to fill a deep-fryer about a third of the way. Heat the oil to 350 degrees F. Pat the fish dry with paper towels. Sprinkle the fish with salt and pepper. Dip the fish in flour and tap off the excess flour. Then dip the fish into the egg wash and then the breadcrumbs, ensuring to coat evenly. Repeat the process with each fillet, then carefully drop the coated fish in the fryer. Cook the fish in batches until golden brown on both sides, 6 to 7 minutes. Remove from the fryer and place on paper towels to drain excess oil. Serve lemons on the side. Serve with choice of Chips and Guacamole. Wash, rinse and dry the potatoes. Then slice to width of 1/2-inch planks, end to end. Repeat the process by cutting lengthwise, to yield 1/2-inch by 1/2-inch, full length fries. Cut all the potatoes, cold water rinse and dry over paper towels.
Heat the oil to 350 degrees F in a deep fryer.
Next blanch the fries until the exterior starts to brown, 2 to 3 minutes. Remove from the fryer and let air dry, then refrigerate on baking pans. Fries need to cool 1 one hour in cooler before stacking in storage pans.
Return the oil to 350 degrees. Drop 10 fries per order, cooking until crisp golden brown, 3 to 4 minutes. Remove the basket, allow any excess oil to drip, then season with salt and pepper. In a bowl, with a wooden spoon, mash the avocado and lemon juice until smooth. Add the cilantro, tomatoes, salt and Sriracha. Serve immediately or refrigerate until serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 28000,"Mussels in Oyster Sauce 2 tablespoons canola oil 2 tablespoons minced ginger 3 cloves garlic, finely chopped 1/2 teaspoon chili paste 1 teaspoon soy sauce 1 tablespoon oyster sauce 1/2 cup chicken broth 2 pounds mussels, cleaned and purged of sand 1 bunch scallions, thinly sliced Instructions: Put the canola oil in a large pot over medium heat. Add the ginger and saute for 1 minute, then add the garlic and saute for 2 minutes more. Add the chili paste, soy sauce, oyster sauce, and chicken broth. Stir the ingredients to combine and bring to a simmer. Put the mussels in the pot and steam them with the lid on until the mussels have opened, about 5 to 8 minutes. Pour the mussels with their sauce into a serving dish and garnish with the sliced scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28001,"Galette de Crabe le Bec-Fin 1 bunch scallions 1 teaspoon butter 1 pound jumbo lump crabmeat 14 ounces large shrimp, peeled and deveined 2 eggs 1 pint heavy cream 2 tablespoons Dijon mustard 1 tablespoon hot pepper sauce 1 tablespoon Worcestershire sauce Instructions: Cross cut the green part of the scallion 1/8-inch thick and sweat in 1 teaspoon butter. Mix together with picked crabmeat. Set aside. Put shrimp in very cold bowl of food processor. Process on high speed for 1 minute. Add eggs and process on high speed until mixture is smooth and shiny (approximately 2 minutes). Keep shrimp mixture in bowl and put into freezer to rechill. Return bowl to machine and slowly add heavy cream while machine is running. Scrape sides of bowl. Process one more time to make sure the cream is incorporated. Add mustard, hot pepper sauce, Worcestershire to the mousse, then fold into crabmeat and scallions. To Cook: Saute 1/2 cup portions in oil in a non-stick pan over medium-high heat. Cook approximately 2 minutes on each side. ","[Champagne, Sauvignon Blanc, Sancerre, Riesling]" 28002,"Menudo 3 to 4 pound tripe (be sure to include 1 piece of honeycomb) 6 garlic cloves, bruised but not peeled 1 tablespoon peppercorns 2 sprigs thyme 3 bay leaves 1 teaspoon sea salt 1 28ounce can white hominy 1 bunch cilantro, leaves chopped 1 bunch green onions, chopped 12 tomatillos, diced Instructions: Rinse tripe under cold running water and cut large pieces into 1inch squares. Place the garlic, peppercorns, thyme, and bay leaves into a square of cheesecloth. Tie into a bundle. This is your bouquet garni. Place the tripe in a large stock pot with 4 quarts of hot water, the bouquet garni, and salt. Bring to a boil and skim foam if necessary. Reduce the heat and cook at a simmer for 2 to 3 hours or until tripe is tender. Add the canned hominy, liquid and all. Cook 15 minutes longer. About 10 minutes before serving, add the cilantro, green onions, and tomatillos. Remove the bouquet garni. Garnishes may include mild red cl sauce, ground cl powder, oregano leaves, chopped onions, or lime wedges, or sliced radishes. ","[Malbec, Tempranillo, Garnacha, Barbera]" 28003,"Grilled Rumanian Eggplant Puree 2 eggplants 1/3 cup olive oil 1/2 teaspoon fresh ground black pepper 1/2 teaspoon salt Rustic crackers or home-made crostini Instructions: Place whole eggplants directly on grill directly over medium-high heat source. Grill for approximately 20 minutes, rotating every 5 minutes, or until all of the skin is blackened to a crisp and eggplants have popped, blown steam like a kettle, and shrunken in size by approximately 1/2. Let cool, then remove and discard skin. Place remaining eggplant in a bowl. Use a hand chopper to chop finely. Blend in oil, salt and pepper. Serve with rustic crackers or home-made crostini. ","[Syrah, Zinfandel, Tempranillo, Aglianico]" 28004,"Slow-Cooker Chicken Cacciatore 1/4 cup dried porcini mushrooms (about 1/4 ounce) 1 1/2 pounds skinless, boneless chicken thighs 1 carrot, finely chopped 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 3 cloves garlic, minced 2 sprigs fresh basil, plus torn leaves for topping 1 14.5-ounce can stewed tomatoes, crushed by hand 1/2 cup dry red wine 1/4 cup all-purpose flour 2 tablespoons tomato paste 1 cup white rice Instructions: Soak the mushrooms in 2/3 cup hot water, 10 minutes. Strain through a paper towel-lined sieve, reserving the liquid. Rinse the mushrooms and finely chop. Meanwhile, toss the chicken and carrot with the olive oil in a 6- to 8-quart slow cooker; season with salt and pepper. Top with the chopped mushrooms, garlic and basil sprigs, then pour in the tomatoes and their juices. Whisk the red wine with the flour, tomato paste and reserved mushroom liquid in a bowl until smooth; add to the slow cooker. Cover and cook on low, 7 hours. About 10 minutes before the chicken is done, cook the rice as the label directs. Uncover the slow cooker and stir, breaking up the chicken into chunks; let stand, uncovered, until the sauce is thickened, about 15 minutes. Discard the basil sprigs and season with salt and pepper. Serve the chicken with the rice; top with torn basil. ","[Barolo, Barbaresco, Chianti, Rioja]" 28005,"Sriracha Mustard 1 cup yellow mustard 1/4 cup Sriracha sauce 2 tablespoons honey
1 teaspoon lime juice
Kosher salt
Pretzels, for serving
Instructions: Combine the mustard, Sriracha, honey and lime juice in a bowl. Add salt to taste. Serve cold, with pretzels. ","[Chardonnay, Sauvignon Blanc, Riesling]" 28006,"Huckleberry Cream Puffs with Candy Shard 6 tablespoons unsalted butter 1 teaspoon sugar
1/4 teaspoon fine salt
1 cup all-purpose flour
3 large eggs 1 large egg yolk
4 ounces cream cheese, at room temperature 1/4 cup sugar
1 1/2 cups heavy cream
1/4 teaspoon vanilla extract
1/2 cup huckleberry jam, or your flavor of choice 4 cups sugar 1 cup light corn syrup
1 cup water Food coloring, in color of choice
Instructions: Arrange a rack in the middle of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Place a stand mixer bowl and whisk attachment in the freezer for your filling. For the choux dough: Combine the butter, sugar, salt and 1 cup water in a medium saucepan and bring to a boil over medium heat. Remove the pan from the heat and sift the flour directly into the pan. Stir the batter into a paste with a wooden spoon; you will have to beat it hard. Return the pan to medium heat. Stir the batter continuously until it pulls away from the sides of the pan and is slightly shiny, about 3 minutes. Transfer the batter to a stand mixer bowl fitted with the paddle attachment and beat until slightly cooled, about 3 minutes. Add the eggs, one at a time, incorporating each one thoroughly before adding the next. Fit a large pastry bag with tip #808 and fill with the choux dough. Pipe twelve 2-inch circular mounds, about 2 inches apart, onto the prepared baking sheet. If the batter has a peak, dab it smooth with a wet fingertip. Beat the egg yolk with 1 tablespoon of water and brush the surface of the puffs with the beaten yolk. Bake on the middle rack for 20 minutes, then reduce the oven temperature to 325 degrees F and continue baking until the puffs are golden brown, light, airy and crisp, 30 to 35 minutes more. After you remove the puffs from the oven, flip each over and gently poke the bottom with a paring knife to release the steam. Cool completely on a rack. For the filling: Remove the stand mixer bowl and whisk attachment from the freezer. Add the cream cheese and sugar to the bowl and beat on high speed until completely combined. Add the heavy cream and vanilla and mix on low speed until mostly combined. Increase the speed to high and whip until soft peaks form. Add the huckleberry jam (or your flavoring of choice) and beat until stiff peaks form. For the hard candy topper: Line a baking sheet with a silicone mat or foil. Mix the sugar, corn syrup and water together in a heavy-bottomed pot and bring to a boil over high heat. Continue to boil until it reaches the hard crack stage at 300 degrees F. When the candy reaches 300 degrees F stir in a few drops of food coloring. Pour onto the prepared baking sheet. Break the candy into small pieces when it is cool enough to handle. To assemble: Cut the puffs in half with a serrated knife and set the tops aside. Pipe with a large star tip or spoon the whipped cream filling into the bottom halves of the cream puffs. Replace the puff tops. Top each with a hard candy shard.

","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 28007,"Orange Currant Polenta Cookies 2 cups dried currants 1/4-cup orange-flavored liqueur (recommended: Grand Marnier) or water 4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon salt 1 1/2 cups (3 sticks) unsalted butter, at room temperature, cut into cubes 2 cups sugar 2 large eggs 1 teaspoon vanilla extract 2 medium oranges, zest finely grated 1 tablespoon coarse polenta or cornmeal Instructions: Preheat the oven to 350 degrees F. In a small bowl, add the currants and orange-flavored liqueur, or water. Soak for 5 minutes, then drain and discard the liquid. Set aside. Sift together the flour, baking powder, baking soda, and salt in a large bowl. Add the butter and sugar to the bowl of a stand mixer and beat to combine. Gradually add the eggs and vanilla and mix on medium speed until incorporated, (the mixture will look curdled). Scrape down the sides of the bowl. Add the flour mixture all at once and mix again on low speed until a dough forms - scrape again including the beaters. When a dough forms add the currants, zest, and polenta and mix on low until thoroughly combined. Roll into small 1-inch balls, and arrange on parchment lined baking sheets. Bake until golden brown, about 8 to 12 minutes. Remove from the oven and let cool before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28008,"Crispy Chocolate Chip Cookies 1 1/3 cups all-purpose flour 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1/2 cup unsalted butter (1 stick), at room temperature 3/4 cup super-fine sugar 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1 1/2 cups semisweet chocolate chips Instructions: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, salt, and baking soda in a medium bowl. In a large bowl, beat the butter and sugar with a hand held mixer until light and fluffy, about 4 to 5 minutes. Beat in the egg and then the vanilla. Gradually add the dry ingredients to the butter mixture, to make a soft dough. Stir in the chocolate chips. Spoon a heaping tablespoon of dough onto the prepared baking sheets, spacing them about 3-inches apart, (a standard pan can accommodate about 6 cookies). Bake the cookies until brown around the edges, about 12 to 14 minutes. Transfer to a rack to cool. Repeat with the remaining dough. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28009,"Parmesan Sour Cream Dip 1(16-ounce) container reduced-fat sour cream 1/2 cup freshly grated Parmesan 1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper Instructions: Add all the ingredients to a bowl and mix well. Serve with black pepper potato chips. ","[Chardonnay, Sauvignon Blanc, Riesling]" 28010,"Dill Pickle Popcorn 4 cups prepared popcorn Nonstick olive oil spray, for the popcorn 2 teaspoons dried dill
1 teaspoon garlic powder
1 1/2 cups crushed sour cream and onion potato chips
Instructions: Add the popcorn to a baking sheet and spray with nonstick spray. Transfer the popcorn to a large mixing bowl, add the dill and garlic powder and toss. Add the potato chips and toss to combine. Serve immediately. ","[Riesling, Gewrztraminer, Pinot Grigio]" 28011,"Lady Kisses 1 1/4 cups icing sugar 1/3 cup butter, melted 7 tablespoons orange juice 1/4 cup egg white 1 cup all-purpose flour 1 tablespoon grated orange peel Fresh berries, for garnish Confectioners' sugar, for garnish 4 ounces bitter chocolate 2 egg yolks 1 tablespoon icing sugar 1 tablespoon chocolate spread 3/4 cup whipped cream Instructions: Preheat oven to 360 degrees F. To make the orange waffle, begin by mixing the icing sugar with the butter. Then mix in the orange juice and egg white. Finally, add the flour and mix. Keep it in the refrigerator for 20 minutes. Spoon the batter to create some circles on a silpat or parchment lined backing sheet and dust with grated orange peel. Bake for 4 minutes. Create quickly the desired forms to the waffle. Break the chocolate and warm up in a saucepan to approximately 100 degrees F. Beat in the egg yolk and the icing sugar. Remove the mixture from the heat and cool it while beating. Combine the melted chocolate and chocolate spread with the whipped cream. Pour the cream into the egg yolk mixture and refrigerate for at least 2 hours. To serve the mouse, dip a spoon in a bowl of tepid water and spoon out the desired amount of mousse and create some quenelles to put on the orange waffle. Garnish with some fresh berries and a dusting of confectioners' sugar. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 28012,"Individual No-Bake Chocolate-Cherry Cheesecakes with Biscoff Crust 20 Biscoff cookies (such as Lotus) 2 tablespoons granulated sugar
3 tablespoons butter, melted
1 cup dark chocolate chips
2 (8-ounce) packages cream cheese, softened
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 1/4 cups heavy cream
1/2 cup powdered sugar
1 (12-ounce) package frozen dark, sweet pitted cherries 1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon orange liqueur (such as Grand Marnier, or orange juice may be substituted)
1/8 teaspoon kosher salt
Whipped cream, for topping Instructions: Process the cookies and granulated sugar in a food processor for 30 seconds or until finely ground. Add the butter; pulse 8 to 10 times or until combined. Press the mixture into bottoms of 8 (8-ounce) serving glasses (or small canning jars). Microwave the chocolate in a medium-size, microwave-safe bowl 50 seconds to 1 minute or until melted and smooth, stirring after 30 seconds. Let cool slightly. Beat the cream cheese with a mixer at medium speed 2 to 3 minutes until fluffy. Add the vanilla, salt, and melted chocolate, beating at low speed until well blended. Beat the whipping cream until foamy; gradually add the powdered sugar, beating until soft peaks form. Fold the whipped cream into the chocolate mixture. Spoon into the glasses. Cover and chill 4 hours or until set. For the topping, cook the cherries and sugar in a small saucepan over medium 5 minutes or until the sugar dissolves. Stir the cornstarch with 1 tablespoon water in a small bowl. Stir into the cherries; cook, stirring frequently, 5 minutes or just until thickened. Remove from the heat. Stir in the orange liqueur (or orange juice) and salt. Let cool. Top each serving with a layer of whipped cream and the Cherry Topping to serve. ","[Pinot Noir, Moscato, Prosecco, Cava]

" 28013,"Fried Apple Hand Pies 2 1/2 cups all-purpose flour, plus more for dusting 2 teaspoons sugar 1/2 teaspoon kosher salt 1/4 cup shortening, chilled and cut into pieces 1 1/2 sticks cold butter, diced 4 to 8 tablespoons ice water 2 teaspoons apple cider vinegar 2 tablespoons unsalted butter 2 Braeburn apples, peeled, cored and cut into 1/2-inch chunks (about 1 pound) 2 Granny Smith apples, peeled, cored and cut into 1/2-inch chunks (about 1 pound) 1/4 cup sugar Scant 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt Pinch ground ginger Pinch ground nutmeg 2 teaspoons lemon juice Oil, for frying 1 egg Instructions: For the pie dough: Combine the flour, sugar and salt in a food processor and pulse to combine. Add the shortening and butter and pulse until the mixture resembles coarse breadcrumbs. Add in the ice water and vinegar, 1 tablespoon at a time, and pulse until the mixture just comes together. Turn the dough out onto a large piece of plastic wrap and press into a large disc. Refrigerate for at least 1 hour. For the filling: Melt the butter in a large saute pan over medium-high heat and then saute the apples, stirring, until just starting to soften, 3 to 5 minutes. Sprinkle with the sugar and stir. Add the cinnamon, salt, ginger and nutmeg and cook, stirring, until some of the apples start to break apart (but most are still whole), about 4 minutes. Stir in the lemon juice and remove from the heat. Set aside to cool completely, about 30 minutes. Fill a deep pot halfway with oil and heat to 365 degrees F. Roll the dough out 1/8-inch thick on a lightly-floured surface. Cut out eighteen 4 1/2-inch-diameter circles, gathering and re-rolling the dough if necessary. Beat the egg in a small bowl with 1 tablespoon of water. Place about 1 heaping tablespoon of the apple filling into the center of each dough round. Brush the edge with some egg mixture and fold the dough over to make a half-moon shape. Press out the air and seal the edges with a fork. Repeat with the remaining filling and dough. Place 4 to 6 pies at a time into the hot oil and cook until golden brown, flipping as needed, about 5 minutes. Transfer to a paper towel-lined plate. Serve warm or at room temperature. Cook's Note: The pies can be frozen for up to 6 months before frying. Frozen pies will take about 8 minutes to fry. You can also refrigerate the pies for up to 2 hours before frying. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 28014,"Gnocchi with Bacon and Escarole 3 tablespoons extra-virgin olive oil 2 slices thick-cut bacon, cut into 1/4-inch pieces 1/2 onion, chopped 1 small head escarole, roughly chopped Kosher salt and freshly ground pepper 1 17.5-ounce package potato gnocchi 1 1/2 cups cherry tomatoes, halved 1/2 cup grated parmesan cheese (about 1 ounce) 2 tablespoons chopped fresh parsley Instructions: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crisp, about 7 minutes. Add the onion and continue cooking until softened, about 2 minutes. Stir in the escarole, 1/2 teaspoon salt and a few grinds of pepper. Cook until the escarole is completely wilted, about 3 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1/2 cup cooking water, then drain the gnocchi and add to the pot with the escarole mixture. Add the reserved cooking water and stir to coat, about 1 minute. Stir in the tomatoes, parmesan and parsley; season with salt and pepper. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 28015,"Lemon Almond Tart 1 1/4 cup flour 1/4 cup sugar 1/8 teaspoon salt 5 tablespoons butter 2 egg yolks 1/2 teaspoon vanilla 1/2 cup slivered almonds 3 egg yolks 2/3 cup sugar 1/4 cup lemon juice 2 teaspoons grated lemon zest 1/4 cup butter, melted and cooled 1/8 teaspoon almond extract 1 tablespoon powdered sugar, for garnish Instructions: Pulse together flour, 1/4 cup sugar and salt in bowl of food processor fitted with metal blade. Pulse in butter until crumbly. Stir egg yolks and vanilla together and pulse into flour mixture. Remove from processor and work with hands to make soft dough. Roll dough out between 2 sheets of waxed paper to about 1/8-inch thickness. Remove waxed paper and place into 9-inch tart pan, pressing dough firmly into sides. Place in freezer for 30 minutes. Preheat oven to 375 degrees Fahrenheit Toast almonds in shallow pan for 7 to 9 minutes or until brown. Remove and let cool. Finely chop in food processor with metal blade. Set aside. Remove the crust from the freezer. Line crust with aluminum foil and top with pie weights or dried beans. Bake for 15 minutes. Remove weights and foil and let cool. Beat egg yolks and 1/2 cup sugar together on medium speed in large bowl until pale. Stir in lemon juice and zest, then melted butter, almonds and almond extract. Place tart pan with crust in shallow baking pan. Carefully pour filling into crust. Bake for 20 minutes or until tart is set and a rich brown color. When ready to serve dust with powdered sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28016,"Sweet Potato Ice Cream 1 (15-ounce) can sweet potato puree 1 1/2 cups cold half-and-half 1/4 cup dark beer 3/4 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/2 teaspoon ground allspice Pinch salt Instructions: The day before you make the ice cream freeze the ice cream insert for a full 24 hours. Add the sweet potato puree to a large bowl along with the half-and-half, beer, light brown sugar, cinnamon, ground ginger, allspice, and salt. Whisk together until smooth. Cover with plastic wrap and chill the mixture thoroughly before churning. Churn in your ice cream machine until it freezes to a soft frozen state, about 20 to 25 minutes. Put in the freezer to continue to firm up until you are ready to serve. ","[Riesling, Moscato, Gewrztraminer, Vinho Verde]" 28017,"Smokey Mountain Pork Ribs 1 rack pork spareribs (about 3 pounds) 1/4 cup yellow mustard Salt Freshly ground black pepper 1 recipe Smokey Mountain BBQ Sauce, recipe follows 1/2 cup BBQ sauce 1 tablespoon whiskey 1 tablespoon brown sugar 1 teaspoon crushed red pepper flakes Instructions: Preheat outdoor smoker to approximately 225 degrees F. Remove silver skin from ribs, or have butcher do it for you. Brush with mustard then very generously season with salt and pepper, on both sides. Place in a smoker and cook until internal temperature reaches about 155 degrees F, about 1 1/2 to 2 hours. Serve with BBQ sauce on the side, if desired. In a small saucepan, combine all ingredients and bring to a simmer for a few minutes for flavors to combine. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 28018,"Tea Time Flip 2 cups gin 2 tablespoons loose leaf earl grey tea 2 teaspoons egg white powder 2 tablespoons warm water 3/4 ounces fresh Meyer lemon juice 1 ounce Simple Syrup, recipe follows 3/4 teaspoon maraschino syrup 1 lemon twist Serving suggestion: Chilled cocktail glass 1 cup sugar 1 cup water Instructions: To infuse the gin with tea: Put the gin and earl grey tea in a non-reactive container; stir to combine. Cover and set aside to steep for 1 hour. Strain without pressing down the leaves. The infused gin will keep, covered, for up to 3 weeks. Whisk the egg white powder and warm water in a small bowl until smooth and frothy. Fill a cocktail shaker two-thirds full of ice and add 1 1/2 ounces of the infused gin, lemon juice, simple syrup, and egg white mixture. Cover and shake vigorously until thoroughly mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Fill the bottom of a martini glass with maraschino syrup. Strain cocktail into the glass to float on top of syrup. Drop in the lemon twist. Drink. Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Let come to room temperature and store in a sealed container in the refrigerator for up to a month. ","[Gin, Vodka, Cognac, Brandy]" 28019,"Vegas style Mac 'N' Cheese with Grilled Lobster 3 ounces (6 tablespoons) salted butter 1 1/2 tablespoons finely minced fresh onion 1 1/2 tablespoons finely minced fresh garlic 6 tablespoons all-purpose flour 1/2 teaspoon Hungarian paprika 1/4 teaspoon turmeric 1 teaspoon kosher salt, plus more for pasta water 1 teaspoon dry mustard 2 teaspoons hot sauce 1 quart heavy cream 1/2 pound processed cheese singles, diced 4 ounces sharp yellow Cheddar, shredded, plus about 4 cups for topping 2 ounces Italian fontina cheese, shredded 4 ounces fresh grated Italian Parmigiano 2 pounds dry macaroni elbows Grilled lobster, recipe follows Bread crumbs, recipe follows Chopped parsley, for garnish 1 cup parsley leaves 2 cloves garlic 1/4 cup olive oil, plus more for brushing grill 2 teaspoons salt 2 (1 1/2-pound) lobsters (live) 2 cups panko bread crumbs 2 tablespoons olive oil 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/2 cup fresh grated Italian Romano cheese Instructions: In a heavy 6-quart saucepan over low heat, melt butter and add onions and garlic. Slowly sweat over low heat until translucent, about 5 minutes. Add flour, stirring to combine, and incorporate all dry ingredients, along with hot sauce. Stir until uniform. Slowly whisk in heavy cream. Raise heat to medium, add cheeses and stir constantly just until cheese is melted. Cook's Note: do not bring this mixture to a boil; the temperature shouldn't exceed 140 degrees F. Bring 2 gallons of salted water (you should be able to taste the salt, about 1/2 cup) to a boil in a 12-quart pot. Add macaroni; boil about 6 minutes, or until al dente. Strain, and immediately cool by rinsing with ice-cold water. Ten minutes before you want the mac on the table, in a very large nonstick pan, warm cheese sauce over medium-high heat, stirring constantly with a heat-resistant rubber spatula. Once cheese sauce comes to a simmer, add cold pasta and lobster meat. Return to a simmer, stirring constantly. Turn out warm noodles and sauce into large casserole dish, about 6-quart size. Cook's Note: For individual servings, separate noodles into 8 individual casserole dishes. Top generously with additional shredded Cheddar and bread crumb mixture. Smooth bread crumbs into an even layer over the pasta and pat down with fingers to form a loose crust. Place under broiler until crumbs are an even golden brown. Garnish with chopped parsley, and serve immediately. In a food processor, combine parsley, garlic, oil and salt. Split lobsters in half from the head down. Remove claws and cook for 5 minutes in boiling water. Remove parcooked claw and knuckle meat and marinate along with split tails in parsley mixture for 20 to 30 minutes. On a well oiled high heat grill, grill lobster tail meat down, along with claw and knuckle meat until charred slightly. Chop lobster meat into 1/2-inch cubes. In a medium bowl, mix all ingredients until combined. Set aside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barolo]" 28020,"Porchetta with Roasted Fingerlings 1 bunch fresh rosemary, leaves finely chopped 1 bunch fresh sage, leaves finely chopped 20 garlic cloves, thinly sliced 1 tablespoon crushed red pepper flakes Extra-virgin olive oil 1 picnic shoulder of pork with the skin, bone removed Kosher salt and freshly ground black pepper 2 large Spanish onions, diced 10 garlic cloves, smashed 1 pound fingerling potatoes, cut lengthwise 2 pints Brussels sprouts, halved 1 celery root, cut in 1/2-inch dice 2 large carrots, peeled and cut into 1/2-inch dice 2 ribs celery, cut into 1/2-inch dice 1 bottle dry white wine Kosher salt 1 bundle fresh thyme 10 bay leaves Extra-virgin olive oil 2 quarts chicken stock Instructions: Preheat the oven to 450 degrees F. To make the porchetta: Combine the rosemary, sage, garlic and crushed red pepper in a small bowl. Mix with enough olive oil until a loose paste has formed. Gently cut the sides of the pork so it opens up like a book and lies flat on your cutting board. Rub the oil mixture all over the inside of the pork shoulder (be sure to get it into every nook and cranny). Sprinkle generously with salt and pepper. Roll the pork and tie tightly with butcher's twine. In a large roasting pan, combine all the vegetables and wine. Season with salt, to taste, and add the thyme and bay leaves. Nestle the pork on the vegetables. Rub the top of the pork with oil and put in the oven. Roast for 30 to 40 minutes until the skin starts to brown and becomes crispy. Brush the skin with the pan juices and add some of the chicken stock on and around the pork. Roast for another 3 to 3 1/2 hours, basting the skin occasionally and adding more chicken stock to keep pan moist. If the skin becomes too dark, tent with aluminum foil and remove the foil during the last 30 minutes of cooking time. Remove the pork from the pan to a cutting board and discard the string. Let rest for about 15 minutes. Cut the crispy skin from the meat and cut into pieces. Slice the meat. To serve, arrange some of the vegetables from the pan, drenched in juices, onto each serving plate and put slices of meat on top. Garnish with piece of crispy skin and serve. Call yourself a \superstar\ and eat leftovers the next day. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 28021,"Bruschetta with Ricotta and Marmalade 12 slices (1/2-inch-thick) ciabatta or other rustic white bread 15 ounces ricotta cheese 3/4 cup orange marmalade Instructions: Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 4 minutes per side. Spread 2 tablespoons of ricotta over each piece of toast. Spoon 1 tablespoon of marmalade over the ricotta, and serve. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Prosecco]" 28022,"Italian Unstuffed Shells Kosher salt and freshly ground black pepper One 12-ounce box medium pasta shells
One 28-ounce can peeled San Marzano tomatoes
2 tablespoons olive oil 1 pound bulk Italian sausage (spicy or sweet)
One 20-ounce package frozen chopped spinach, thawed and squeezed dry
1 cup full-fat ricotta cheese
1 cup grated Parmesan 1 cup shredded mozzarella 1 large egg
1 clove garlic, minced
Dash nutmeg
8 ounces sliced fresh mozzarella
4 to 5 fresh basil leaves, torn
Instructions: Preheat the oven to 375 degrees F. Bring a medium pot of salted water to a boil. Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and set aside. Add the tomatoes to a large bowl and use your hands to crush them into chunky pieces; set aside. In a 12-inch skillet over medium-high heat, add the oil. Add the sausage and brown in large chunks until no pink remains, 5 to 8 minutes. Set aside on a paper towel-lined plate. Wipe out the fat from the skillet, leaving about 1 tablespoon behind. Add about a third of the tomatoes to the skillet and stir to pick up any remaining browned bits. Set aside. In another large bowl, add the spinach, ricotta, Parmesan, shredded mozzarella, egg, garlic, nutmeg and 1 teaspoon each salt and pepper. Mix to combine. Add the cooked pasta and sausage and gently mix. Add the pasta and sausage mixture to the skillet. Top with the remaining tomatoes and then the sliced mozzarella. Bake, uncovered, until heated through and the cheese is bubbling, 20 to 25 minutes. Garnish with torn basil before serving. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 28023,"Fried Chicken: Reloaded 1 4- to 5-pound chicken, cut into ten pieces (see Cook's Note) 2 tablespoons kosher salt 2 teaspoons freshly ground black pepper 2 teaspoons ground sumac 1 teaspoon cayenne pepper 1 teaspoon garlic powder 240 grams (approximately 2 cups) all-purpose flour 2 tablespoons cornstarch 1 cup low-fat buttermilk 1 large egg 2 tablespoons bourbon 2 quarts peanut oil Instructions: Place the chicken pieces on a cooling rack set over a half sheet pan and sprinkle on all sides with the salt. Set aside at room temp for 30 minutes. Combine the black pepper, sumac, cayenne and garlic powder in a small bowl, then divide the blend into two equal portions (total mixture = 6 teaspoons). Sprinkle the chicken on all sides with half of the spice mixture then refrigerate, uncovered, for at least 4 hours (overnight would be better). 30 minutes before cooking, remove the chicken from the refrigerator. Whisk together the flour, cornstarch and the remaining spice mixture in a large bowl. In another bowl, whisk together the buttermilk, egg and bourbon. Dunk the chicken pieces, one at a time, into the buttermilk mixture, then dredge in the flour mixture. Use your fingers to massage the flour coating onto the chicken (see Cook's Note). Place the coated pieces back on the cooling rack and rest from 10 minutes to 1 hour. Heat the peanut oil to 350 degrees F in a large Dutch oven over medium-high heat, about 15 minutes. Fry the chicken in three batches, rotating the pieces every 3 to 4 minutes and adjusting the heat as needed to maintain 325 degrees F. If you manage the heat just right, the exterior of the chicken will be golden brown right as the interior temperature hits 155 degrees F, 12 to 15 minutes per batch. Rest the chicken on a cooling rack turned upside down on a paper towel?lined pan for at least 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 28024,"Layered Chocolate Cake 3/4 cup cocoa powder 1 tablespoon baking soda 1/2 teaspoon salt 3 cups cake flour 3 cups dark brown sugar 2 sticks softened unsalted butter 4 large eggs 2 teaspoons pure vanilla extract 1 1/2 cups sour cream 1 1/2 cups hot water 2 1/2 cups water 2 1/4 cups sugar 1 tablespoon corn syrup 1 cup cocoa powder, sifted 1/2 cup cornstarch 10 tablespoons softened butter 1/2 teaspoon vanilla extract 1 3/4 sticks unsalted butter 6 ounces 60-percent semisweet chocolate 6 ounces unsweetened chocolate 5 large eggs 1 cup sugar Pinch of salt 1/3 cup water Instructions: Preheat the oven to 350 degrees F. Butter 2 (8-inch) cake pans and line with parchment. Butter the parchment. Sift together the cocoa, baking soda, and 1/2 teaspoon salt into a medium bowl. Into a separate bowl, sift the cake flour.
In the bowl of an electric mixer, beat the brown sugar and butter until very light and fluffy, 5 minutes. Meanwhile, stir together eggs and vanilla in a small bowl. With mixer on medium speed, add the eggs in two batches, scraping bowl occasionally, until incorporated. Beat the batter on high speed 1 minute.
Lower the mixer speed to low; add the sifted cocoa mixture and mix until just combined. Alternately, add flour in three parts with sour cream, beginning and ending with flour. With motor running, gradually add the hot water; beat until just combined. Scrape the bowl thoroughly and beat on low speed for 30 seconds.
Divide the batter evenly between the prepared pans. Bake until the cake pulls away from sides of pan, 30 to 35 minutes. Transfer the cakes to wire racks to cool in pans 30 minutes; remove from pans to cool completely. Meanwhile, make the filling.
To make the filling: In a medium saucepan, combine 2 1/2 cups water, sugar, corn syrup and cocoa. Bring the mixture to a boil over medium-high heat, stirring often. In a small bowl, combine the cornstarch and the remaining 1/2 cup water; stir into cocoa mixture. Return to a boil over medium heat, whisking constantly, boil 4 minutes or until the mixture is very thick and cornstarch is cooked. Remove from heat; stir in the butter and vanilla. Pour into a bowl and cover the surface directly with plastic wrap; cool completely. Refrigerate until chilled, at least 1 hour, before using.
To make the frosting: In a microwave-safe bowl, combine the butter and chocolates; microwave until melted. Stir thoroughly to combine, then set aside. In a medium saucepan, whisk the eggs, sugar, and salt until combined; whisk in water. Cook the egg mixture over medium to medium-high heat until it registers 160 degrees on a candy thermometer, stirring constantly with a whisk (create as little foam as possible). Strain mixture through a fine-mesh sieve into a bowl; whisk in the reserved chocolate mixture. Cool completely; refrigerate until stiff enough to spread, about 2 hours and up to overnight.
To assemble: Cut the tops off the cake layers to make them flat and even on top. Place the bottom layer with trimmed-side facing up on a serving platter; spread blackout filling on top. Place the top layer with trimmed-side facing down on top of the filling. Coat the cake with the frosting. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Syrah]" 28025,"Garlic Chicken Pasta with Prosciutto 1/4 cup olive oil 1/4 cup minced garlic 5 tomatoes, seeded and chopped 4 ounces prosciutto, cut into small pieces 4 chicken breasts, grilled and cut into strips or cubes 2 pounds 2 tablespoons butter 1/2 cup fresh basil, sliced into small strips 3/4 pound linguine 1/2 cup grated fresh Parmesan or Romano 5 roasted pasilla chiles, peeled, seeded and cut into strips 2 roasted red peppers, peeled, seeded and cut into strips Fresh basil, chiffonade for garnish Instructions: Heat oil in a large skillet and saute garlic until soft and light brown. Add tomatoes, prosciutto, chicken and butter; saute for about 5 to 10 minutes. Add basil, and saute for another 5 minutes. In a stockpot, bring water to boil and cook linguine until firm, al dente. Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chiles, roasted peppers, and grated cheese; toss gently to combine. Sprinkle with basil and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 28026,"Pan-Asian Geoduck Scaloppine 2 ounces peanut oil 12 (2-ounce) pieces geoduck scaloppine, 1/4-inch thick, cut from body meat Seasoned flour, enough to lightly coat geoduck pieces 1 cup sake 6 ounces aji-mirin 1 teaspoon minced garlic 1 teaspoon peeled, minced ginger 4 ounces butter 4 teaspoons lemon juice, freshly squeezed 2 teaspoons minced cilantro Lemon wedges Instructions: Heat oil in a large saute pan over medium-high heat. Dredge the geoduck scaloppine in the seasoned flour, quickly shaking off excess, and carefully placing them into hot oil. Add only as many as the pan will comfortably hold at one time. Allow to brown on first side, approximately 2 minutes, and then turn over gently with metal tongs. Cook for 1 1/2 to 2 minutes, then remove the scaloppine to a warm serving platter. Continue to do the same with all the pieces of geoduck. Set aside and keep warm (without cooking further). Pour off any excess oil from the pan. Add the sake, aji-mirin, garlic, and ginger. Reduce over high heat until reduced by 75 percent, the liquid remaining in pan should become almost syrupy. Add the butter, remove from the heat, and swirl the softened butter into the liquid, forming an emulsion. Add lemon juice and blend thoroughly. Arrange the geoduck attractively and then evenly nap the sauce over the scalloppine. Sprinkle with cilantro and garnish with lemon wedges. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 28027,"Waffle Iron Corn Dogs One 8.5-ounce box cornbread mix, such as Jiffy's Milk, as needed 1/2 cup all-purpose flour
4 hot dogs
Nonstick cooking spray
Instructions: Prepare the cornbread mix according to package directions, but with double the milk. Set the batter aside for 5 minutes to thicken. Meanwhile, evenly spread the flour on a large dish. Push skewers into the center of the hotdogs lengthwise. Roll the hotdogs in the flour until evenly coated from end to end, shaking off any excess flour. Preheat the waffle iron. Pour the cornbread batter into a tall glass. Dip the hotdogs into the batter and slowly rotate until evenly coated in the batter. Spray the preheated waffle iron generously with nonstick cooking spray. Place the dipped hotdogs into the waffle iron leaving plenty of space in between; the batter will spread 2 inches on both sides of the hotdog. Cook, pressing down on the waffle iron slightly, until deeply golden brown, 3 to 4 minutes. Serve immediately. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 28028,"Roasted Pork With Lentils 3/4 cup dried green lentils 3/4 pound cubed peeled butternut squash ( 1/2 medium squash) 2 bay leaves 2 tablespoons dijon mustard 6 sprigs thyme, leaves only 1 large pork tenderloin (about 1 1/4 pounds) 2 tablespoons breadcrumbs (preferably panko) 2 slices bacon, chopped 4 shallots, thinly sliced 1 stalk celery, diced 1/2 cup dry red wine 1/2 cup finely chopped fresh parsley Instructions: Preheat the oven to 450 degrees F. Combine the lentils, squash, bay leaves and 2 1/2 cups water in a saucepan. Bring to a boil, then reduce the heat to medium low, cover and cook until tender, about 25 minutes. Meanwhile, mix the mustard and thyme in a small bowl; brush all over the pork. Place the pork on a baking sheet and sprinkle with the breadcrumbs. Transfer to the oven and roast until a thermometer inserted into the thickest part registers 145 degrees F, 20 to 25 minutes. Meanwhile, combine the bacon, shallots and celery in a medium skillet and cook over medium heat, stirring occasionally, until the bacon is crisp and the shallots are golden, about 8 minutes. Add the wine and cook until it evaporates, about 5 more minutes. Stir in the parsley. Remove the pork from the oven, cover loosely with foil and let rest 5 minutes. Divide the lentil mixture among plates. Slice the pork and serve with the lentils. Spoon the bacon mixture on top.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28029,"Lamb Ginger Pot Stickers with a Ponzu Dipping Sauce 1/4 cup soy sauce 1/4 cup ponzu vinegar
1 tablespoon black vinegar
1 teaspoon sambal
1 1/2 tablespoons brown sugar
Vegetable oil, for frying 8 ounces ground lamb 1 1/2 tablespoons ginger, minced
1 bunch scallions, small-diced
Kosher salt and freshly cracked black pepper
20 wonton wrappers
Instructions: For the dipping sauce: In a small bowl, whisk together the soy sauce, ponzu vinegar, black vinegar, sambal and brown sugar until the sugar is dissolved, about 1 minute. For the pot stickers: Fill a large, deep skillet just under halfway with oil and heat to 350 degrees F. In a large bowl, mix together the lamb, ginger, scallions and 2 teaspoons each salt and pepper. Fill each wonton wrapper with 1 tablespoon of the filling. Moisten an index finger in water and run it around the perimeter of each wrapper. Fold the wrappers corner to corner into triangles, press out the excess air from the center and then pinch the sides together. In batches of five, fry the pot stickers for 2 to 3 minutes, turning halfway through cooking, until golden and cooked through. Remove with a slotted spoon and drain on paper towels. Serve hot with the dipping sauce. ","[Shiraz, Tempranillo, Barolo, Valpolicella]" 28030,"Crunchy Bran French Toast 8 slices whole-grain bread 4 tablespoons light cream cheese 4 teaspoons low-sugar orange marmalade 2 large eggs plus 2 egg whites Zest and juice of 1 orange 1 teaspoon vanilla extract 1 1/2 cups bran flakes cereal 1 to 2 tablespoons vegetable oil 1 to 2 tablespoons unsalted butter 2 tablespoons confectioners' sugar (optional) Instructions: Spread 4 bread slices with 1 tablespoon cream cheese each; spread the other 4 slices with 1 teaspoon marmalade each. Combine to make 4 sandwiches. Whisk the whole eggs, egg whites, orange zest and juice, and vanilla in a shallow bowl. Place the bran flakes in a resealable plastic bag and crush with a rolling pin or your hands. Pour the crumbs onto a plate. Dip both sides of each sandwich in the egg mixture, then in the crumbs, gently pressing the crumbs onto the bread. Heat 1 tablespoon each oil and butter in a skillet or griddle over medium heat. Add the sandwiches in batches and cook until the outsides are golden and the insides are melted, 3 to 4 minutes per side. (Add more oil and butter, if needed.) Slice the French toast sandwiches into triangles. Let cool before serving to little ones, as the cream cheese can get quite hot. Sprinkle with confectioners' sugar, if desired, and the kids won't even ask for syrup! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28031,"Nocciola Gelato: Hazelnut Gelato 4 ounces shelled hazelnuts, toasted and skinned 2/3 pint milk 2 egg yolks 2 tablespoons sugar Instructions: Grind the hazelnuts to a very fine paste (this can be done in a blender or coffee grinder). Warm milk until the edge is ringed with tiny bubbles. Turn off heat at once. Put in the hazelnut paste, mix thoroughly, and cover. Allow to cool completely. Line a strainer with a double layer of cheesecloth. Set over a bowl and pour the hazelnut milk mixture into the strainer and press as much through as possible. Tie up the ends of the cheesecloth, suspend over the bowl, and allow to drip through. When mixture stops dripping, squeeze gently. In another bowl beat the egg yolks and sugar until pale and foamy. Add the strained milk mixture mixing in a little at a time. Pour everything into top of double boiler over medium heat. Stir constantly and cook for 3 to 4 minutes after the water in the bottom has started to bubble. Pour into a bowl. Allow to cool completely then chill. Freeze according to ice cream machine directions. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 28032,"Mango Macadamia Nut Crisp 4 large mangos, peeled and diced, about 2 quarts 1 tablespoon peeled, grated gingeroot 1/2 cup packed dark brown sugar 1/4 cup clover honey 1 recipe Oatmeal Macadamia Nut Streusel (recipe follows) 3/4 cup all-purpose flour 1/4 cup oatmeal 1/4 cup granulated sugar 1/4 cup packed brown sugar 1/2 cup cold butter, cut into small pieces 1/4 cup chopped, toasted macadamia nuts 1/4 cup toasted, flaked, unsweetened coconut (optional) Instructions: Preheat oven to 350 degrees. Place the diced mango and the grated ginger in a saucepan and place over medium-low heat. Cook mango slowly, stirring until it releases its juice and begins to simmer, about 5 to 7 minutes. Simmer about 3 minutes more until mango is tender and juices are bubbly. Remove mango pieces with a slotted spoon to a small bowl. Leave mango juice in pan and bring to a boil. Stirring constantly, boil the mango juice until it is reduced by 3/4 and is syrupy. Scrape syrup into bowl with mango and add brown sugar and honey. Stir gently to combine. Transfer mango to a lightly buttered 2-quart shallow bake pan (a round 9-inch cake pan works as well). Sprinkle the Oatmeal Macadamia Nut Streusel over the mango filling, covering evenly. Place baking dish on a cookie sheet (to catch any bubbling filling) and place in the oven. Bake 25-30 minutes until streusel is golden and the filling is bubbly. Cool to room temperature before serving. Combine flour, oatmeal and both sugars in the bowl of a food processor. Pulse to mix well. Add the butter to the bowl, replace the top and pulse the machine to incorporate the butter. Work quickly and use short pulses to make a dry, loose, fluffy mixture resembling sand. Do not allow the butter to soften or make a dough. Transfer the streusel to a small bowl and add the nuts and coconut. Toss by hand to mix well. Reserve until needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 28033,"Chicken Tortilla Casserole 1 1/2 cups rice 4 tablespoons olive oil 3 cups diced tomatoes (5 to 7 tomatoes, depending on size)
3 cloves garlic, minced
1 large onion, diced
4 teaspoons chili powder
2 teaspoons paprika
2 teaspoons cumin
2 boneless, skinless chicken breasts, cut into bite-sized pieces
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
One 15-ounce can pinto beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
One 16-ounce jar salsa verde
12 to 18 flour tortillas (or corn tortillas), depending on size
One 11-ounce can corn, drained
1 1/2 pounds grated Cheddar jack cheese
1 recipe Enchilada Sauce, recipe follows, or 2 cups store-bought red enchilada sauce Sour cream, for serving
Chopped fresh cilantro, for serving
2 tablespoons olive oil 1/4 cup finely chopped red bell peppers 1/4 cup finely chopped onions 1 tablespoon finely chopped garlic 2 teaspoons chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 beef, chicken or tomato bouillon cube Kosher salt and freshly ground black pepper 1 tablespoon all-purpose flour 1/2 cup chicken stock One 15-ounce can tomato sauce Instructions: Cook the rice according to the package directions. Set aside. Preheat the oven to 375 degrees F. In a large skillet over medium-high heat, heat 2 tablespoons of the oil and add the tomatoes, garlic and onions. Stir and cook for a minute or 2. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or 2 in order to release the flavors. Transfer the mixture to a bowl and set aside. In the same skillet, heat the remaining 2 tablespoons oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and some salt and pepper and cook until the chicken is deep golden brown and done in the middle, 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Allow the sauce to boil until reduced by half, about 2 minutes. Stir in the pinto and kidney beans and set aside. To assemble, pour half of the jar of salsa verde (about a cup) in the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Layer half of the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the Enchilada Sauce. Next, add the remaining tortillas in a layer, pour on the rest of the salsa verde and Enchilada Sauce and sprinkle on the rest of the cheese.
Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until hot and bubbly, 15 to 20 minutes. Allow the casserole to sit for a few minutes before serving up to ensure it holds together. Serve with sour cream and cilantro for topping. Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes. Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!) The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it. ","[Syrah, Tempranillo, Garnacha, Barbera]" 28034,"Pizza Sauce 2 tablespoons olive oil 1 garlic clove, crushed 1 (28-ounce) can tomato puree 1 teaspoon dried marjoram 1 teaspoon dried basil Salt and fresh ground pepper, to taste Instructions: Over medium heat, heat oil in a saucepan until hot. Add all ingredients, cover and bring to a boil. Uncover, lower heat and allow to simmer for 30 minutes. Pizza Toppings for Red Sauce: Shredded mozzarella Fresh basil Turkey sausage, cooked. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 28035,"Hearty Spanish Paella with Sherry, Chorizo and Shrimp 3 to 4 tablespoons olive oil 2 boneless, skinless chicken breasts, cut into large chunks Kosher salt Freshly ground black pepper 6 ounces chorizo sausage, cut into large chunks 2 cloves garlic, peeled and chopped 2 pinches paprika, or to taste 3/4 cup Oloroso sherry, optional 1 1/2 cups Arborio rice Pinch saffron, optional 2 tablespoons unsalted butter 2 cups chicken stock, plus more if not using sherry 1 large bunch scallions, trimmed and sliced 12 ounces unpeeled medium shrimp 1 cup frozen peas 1 bunch flat-leaf parsley, finely chopped Lime wedges, to serve Instructions: Heat 2 tablespoons oil in a large skillet over medium heat. Season the chicken with salt and pepper and cook until browned all over, adding more oil to the pan if necessary. Add the chorizo and cook for 1 minute. Add the garlic and paprika and cook for another 2 minutes. Take the pan off the heat and add half the sherry, if using. Return the pan to the heat and bring to a boil. Cook until the sherry has almost evaporated. Add the rice, saffron, butter and stock. Add a bit more stock if you did not use the sherry. Turn the heat down and simmer for 30 minutes, or until most of the liquid has been soaked up by the rice. Do not mix the rice, as it will be a lovely crunchy layer on the bottom. 15 minutes into this cooking time, cover the pan with a lid, baking sheet or aluminum foil. When done, remove the pan from the heat. While the rice is cooking, heat 1 tablespoon oil in a medium skillet. Add the scallions and cook just until they start to color, about 2 minutes. Add the shrimp and cook until they turn pink, 2 to 3 minutes. Add the peas and cook until they are warmed through, 2 to 3 minutes. Remove the pan from the heat and add the remaining sherry, if using. Return to the heat and cook until most of the sherry has evaporated. Pour the shrimp and peas over the cooked rice mixture. Serve while hot, garnished with parsley and lime wedges. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 28036,"Light Chicken Caesar Salad 4 cups cubed day-old crusty bread (preferably whole wheat) 2 tablespoons extra-virgin olive oil 1/2 cup nonfat plain Greek yogurt 1 cup shredded parmesan cheese (about 2 ounces) 1 small clove garlic 2 anchovy fillets Juice of 1 lemon 1 teaspoon dijon mustard 1 pound skinless, boneless chicken breasts Kosher salt 2 romaine lettuce hearts, chopped Freshly ground pepper Instructions: Make the croutons: Preheat the oven to 350 degrees F. Toss the bread cubes in a large bowl with 1 tablespoon olive oil. Spread on a baking sheet and bake until crisp, tossing halfway through, about 20 minutes. Meanwhile, make the dressing: Puree the yogurt, 2 tablespoons parmesan, the garlic, anchovies, lemon juice, mustard and 2 tablespoons water in a mini food processor or a blender. Pound the chicken between 2 pieces of plastic wrap with a heavy skillet until 1/2 inch thick. Brush a rimmed baking sheet with the remaining 1 tablespoon olive oil; add the chicken and season with salt. Brush evenly with 1 tablespoon of the dressing and sprinkle with 2 tablespoons parmesan. Broil, undisturbed, until golden and cooked through, about 5 minutes. Transfer to a cutting board. Toss the lettuce, croutons and the remaining dressing and 3/4 cup parmesan in a large bowl. Thinly slice the chicken. Divide the salad among bowls, top with the chicken and season with pepper. Photograph by Christopher Testani ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 28037,"Cream Cheese Dip 2 (8-ounce) packages cream cheese, softened 1/3 cup sour cream 2 tablespoons finely minced onion 3 tablespoons carrot, finely diced 3 tablespoons scallions, green part only, sliced thinly 3 tablespoons red pepper, finely diced 1 tablespoon soy sauce Freshly ground pepper to taste Small round peasant style bread Bagel chips Instructions: In an electric mixer beat all ingredients together until smooth. Slice off top of peasant bread and hollow out the center. Use bread as a \bowl\ for dip. Serve with bagel chips. ","[Chardonnay, Riesling, Sauvignon Blanc]" 28038,"Roasted Pepper Blender Salsa 1/2 cup packed fresh cilantro (leaves and thin stems only) One 12-ounce jar of roasted red peppers, drained 1 clove garlic 1 jalapeno, seeded and chopped 1/2 small red onion, chopped Juice of 1 lime (about 2 tablespoons) Kosher salt Instructions: In this order, put the cilantro, roasted red pepper, garlic, jalapeno, onion, lime juice and 1/2 teaspoon salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 28039,"Prune Cake with Buttermilk Topping 2 cups flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/4 teaspoon ground allspice 2 cups sugar 1 cup vegetable oil 1 cup buttermilk 1 teaspoon vanilla extract 3 eggs 2 cup seedless prunes, cut in quarters 1 cup chopped walnuts 1/3 cup sugar 1/3 cup buttermilk 2 tablespoons unsalted butter 1/4 teaspoon baking soda Juice of 1/2 lemon Instructions: Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking pan. Mix all the dry ingredients together in a large bowl. Stir in the oil, buttermilk, and vanilla. Beat in the eggs, one at a time. Stir in the prunes and nuts. Pour batter into prepared pan and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes up clean. Meanwhile, combine all the topping ingredients in a small saucepan and bring to a boil. Simmer, stirring for 3 minutes. Remove the cake from the oven and place it on a rack to cool slightly. Pierce the cake all over with a wooden skewer. Pour the topping evenly over the cake. Serve warm or cool. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 28040,"Mushroom Ragu 1/4 cup extra-virgin olive oil 1 large onion, chopped 2 garlic cloves, minced 1 pound mixed mushrooms (cremini, oyster, shiitake) chopped 1/2 cup Marsala 2 cups chicken broth 1/3 cup heavy cream 5 fresh basil leaves, chopped 1/4 cup flat-leaf Italian parsley, chopped 1/2 to 3/4 cup grated Parmesan Salt and freshly ground black pepper Instructions: In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan. Season with salt and pepper. Mix thoroughly and keep warm. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 28041,"Scallops with Cabbage and Capers 8 tablespoons unsalted butter 2 tablespoons packed light brown sugar 1/2 head light-green cabbage, sliced Kosher salt 1 cup low-sodium chicken broth 1 1/4 pounds sea scallops Freshly ground pepper 1 to 2 tablespoons capers, rinsed if packed in salt 1/4 cup golden raisins 3 tablespoons cider vinegar 1/2 cup roughly chopped fresh parsley Instructions: Melt 2 tablespoons butter in a large skillet over medium-high heat. Sprinkle in the sugar and cook until it just turns golden. Add the cabbage and 1/2 teaspoon salt, cover and cook until wilted, about 5 minutes. Add the broth and continue cooking, covered, until crisp-tender, another 15 minutes. Preheat the broiler to high. Transfer the cabbage to a flameproof casserole dish. Wipe out the skillet, then add the remaining 6 tablespoons butter and melt over medium heat. Brush the scallops with some of the butter and season with salt and pepper; arrange in a single layer over the cabbage in the casserole dish and broil until firm, 5 to 7 minutes. Meanwhile, continue cooking the butter over low heat, swirling the pan occasionally, until toasted and fragrant, 5 minutes. Add the capers, raisins and vinegar (be careful - the butter may foam and bubble); swirl the pan until the raisins are plump. Season with salt and pepper. Divide the scallops and cabbage among plates. Add the parsley to the sauce and spoon over the scallops. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 28042,"Gruyere Gougeres 2 cups + 1 tablespoon water 1 stick + 6 tablespoons butter 1 tablespoon salt 2 cups + 2 tablespoons flour 1 tablespoon sugar 10 eggs 1 cup + 2 tablespoons Gruyere cheese White pepper to taste Instructions: Place water, butter, salt and sugar in a pot and bring to a boil. Add all the flour and mix with a wooden spoon until dough is formed (about two minutes). Transfer dough into mixer with paddle attachment and mix on medium to slightly cool the mixture. Add the eggs one at a time making sure to incorporating each fully (the batter should be silky smooth). Add the cheese and white pepper to taste. Pipe quarter size puffs on parchment paper and bake in oven 450 for 7-8 minutes, then reduce heat to 350 and cook for an additional 20-25 minutes until the gougeres are puffed and golden brown. Sobel likes topping his with a sliver of cured ham and a fried quail egg. You don't need to be that fancy though, because these taste darn good on their own. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 28043,"Grilled Apple and Cabbage Sauerkraut 1 small head green cabbage, shredded 1 1/2 cups apple cider vinegar
3/4 cup granulated sugar
2 tablespoons pickling spice, wrapped in a cheesecloth pouch Kosher salt
2 Granny Smith apples
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
Freshly ground black pepper Instructions: Place the shredded cabbage in a large, heat-proof mixing bowl. In a medium saucepan, combine the vinegar, sugar, pickling spice, 2 teaspoons salt and 1 1/2 cups water. Bring to a boil, stirring to dissolve the sugar and salt, then pour the mixture over the cabbage. Set a plate on top of the cabbage to weight it down. Refrigerate and leave to pickle for 4 hours. Preheat a grill or grill pan to high. Quarter the apples and cut out the cores. Toss the apples in a bowl with the lemon juice and olive oil and season with salt and pepper. Grill the apples for 1 minute on each side to achieve nice grill marks. Set the apples aside to cool, then cut them into dice. When the cabbage is ready, drain it well and return it to the bowl. Fold in the grilled apples and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 28044,"Shrimp with Lemon-Chive Tartar Sauce, Ditalini Salad with Mixed Peppers 2 tablespoons olive oil, divided 2 pounds large or extra-large shrimp, peeled and deveined Salt and freshly ground black pepper 1 teaspoon dried oregano 1/2 cup mayonnaise 2 tablespoons minced fresh chives 2 tablespoons minced sweet gherkins 1 teaspoon finely grated lemon zest Cooked ditalini (1 pound) 2 cups diced roasted red peppers (from water-packed jar) 1 bell pepper, seeded and diced 1/3 cup diced pickled jalapeno peppers 1/4 cup chopped fresh parsley leaves 2 tablespoons red wine vinegar Instructions: Heat 1 tablespoon of the oil in a large skillet over medium heat. Season shrimp with salt, pepper and oregano. Place shrimp in hot pan (or stove-top grill pan) and cook 2 minutes per side, until opaque and cooked through. Meanwhile, in a medium bowl, combine mayonnaise, chives, gherkins, and lemon zest. Mix well and season to taste with salt and pepper. In a large bowl, combine ditalini, remaining olive oil, peppers, parsley, and vinegar. Toss to combine and season, to taste, with salt and pepper. Serve the ditalini salad with 1 1/4 pounds of the shrimp and all of the tartar sauce. Reserve extra shrimp (about 1/2 pound cooked) for another meal. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 28045,"Turkey Fajita Wraps 3 tablespoons canola oil 1 small red onion, thinly sliced 1 red bell pepper, cored, seeded, and thinly sliced 1 green bell pepper, cored, seeded, and thinly sliced 1 clove garlic, minced 1 pound skinless, boneless turkey breast, cut into thin strips 1/2 tablespoon ground cumin 1/2 tablespoon chili powder 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 dashes cayenne pepper 6 large red leaf lettuce leaves 2 tablespoons finely chopped cilantro leaves 4 ounces shredded Colby Jack cheese, Monterey Jack, or Cheddar 1/4 cup sour cream Instructions: Heat the oil in large skillet over high heat. Add the onion, peppers, and garlic and cook, stirring, until slightly softened. Add the turkey, cumin, chili powder, salt, pepper, and cayenne and cook, stirring, until cooked through, about 5 minutes. Spoon a couple tablespoons of the turkey mixture on the inside of a lettuce leaf, top with a tablespoon of cheese and a dollop of sour cream, and roll up like a burrito. Close with toothpicks. Repeat to make 6 wraps total. Serve with salsa picante and guacamole, if desired. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 28046,"Parsnip Muffins 1-ounce sliced almonds Nonstick spray 8 1/2 ounces all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon kosher salt 3 whole eggs 3/4 cup plain whole milk yogurt 1/4 cup vegetable oil 8 ounces sugar 10 ounces grated parsnips Instructions: Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, spray a standard 12-cup muffin tin with the nonstick spray and set aside. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds. Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps. Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure. Sprinkle the top of each muffin with the toasted almonds. Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 28047,"Modern Wedge Salad with Blue Cheese Ice Cream 1 (16-ounce) container blue cheese 1 (14-ounce) container high quality vanilla icecream 1 tablespoon brown sugar 1/2 teaspoon hot sauce (recommended: Tabasco) 4 small heads iceberg lettuce 2 cups diced heirloom tomatoes 4 strips fried bacon 4 tablespoons olive oil 4 tablespoons balsamic vinegar Freshly cracked black pepper Instructions: To prepare blue cheese ice cream, combine the blue cheese, vanilla ice cream, brown sugar, and hot sauce together in a medium bowl. Freeze for at least 2 hours or until frozen. Slice a1/4-inch off the bottom of each head of lettuce to allow it to sit flat like a bowl. Slice 1-inch off the top and remove the middle leaves of lettuce to create a bowl. Fill each 'bowl' with the blue cheese ice cream, diced tomatoes, and one strip of fried bacon. Whisk the olive oil, balsamic vinegar, and cracked black pepper, to taste, in a small bowl and drizzle the dressing over the salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28048,"Artichoke Manhattan 2 ounces rye whiskey 1/2 ounce artichoke liqueur, such as Cynar 1/2 ounce sweet vermouth, such as Carpano Antica 1 petal fennel 1 strip orange zest Instructions: To a cocktail glass filled with ice, add the rye, artichoke liqueur and sweet vermouth. Stir for 30 seconds to chill. Strain into a rocks glass with fresh ice. Garnish with the fennel petal and orange zest. ","[Rye Whiskey, Sweet Vermouth]" 28049,"Carrot, Leek and Ginger Mash 1 stick unsalted butter 2 tablespoons extra-virgin olive oil 2 leeks, white and light green parts only, quartered lengthwise and sliced 2 thin slices peeled fresh ginger Kosher salt and freshly ground black pepper 2 1/2 pounds carrots, chopped 1/2 cup whole milk 1/4 teaspoon freshly grated nutmeg, plus more for topping Pinch of cayenne pepper Instructions: Heat 2 tablespoons butter with the olive oil in a large pot over medium heat until foaming. Add the leeks, ginger, a pinch of salt and a few grinds of black pepper and cook, stirring occasionally, until softened but not browned, 10 to 12 minutes. Stir in the carrots. Add the milk, nutmeg, 2 more tablespoons butter, 1/4 teaspoon salt and 1/2 cup water. Increase the heat and bring to a simmer. Reduce the heat to medium low, cover and cook, stirring occasionally, until the carrots are very tender, about 30 minutes. Transfer the carrot mixture to a blender and puree until smooth.
Add the remaining 4 tablespoons butter to the blender a little at a time and puree until the butter melts and the puree is creamy; season with salt and the cayenne. Transfer to a bowl and top with more nutmeg. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28050,"Beef Braciola Sauce: 28 oz can plain, chopped tomatoes with juice 1 large clove garlic, peeled 1/4 teaspoon sea or kosher salt 2 tablespoons extra virgin olive oil 1 tablespoon tomato paste Braciola: 1 tablespoon extra virgin olive oil - EVOO 4 ounces pancetta, chopped 2 cloves garlic, minced 1 large shallot, minced 1 cup Panko breadcrumbs 1 cup chopped parsley Freshly cracked black pepper 6 ounces Parmigiano Reggiano, grated 3 eggs, whisked 6 large slices beef round (or any lean, slow-cooking cut), pounded thin about 8\x3
Splash of dry wine (red or white) Instructions:

1. Place all sauce ingredients into a food processor or blender and blitz until slightly chopped, but not smooth. Set aside.
2. Saute pancetta in EVOO until just beginning to crisp then add in the garlic and shallot. Cook until soft (2 minutes). Splodge into a bowl and add in the breadcrumbs, parsley, black pepper and stir. When completely cooled, add in the Parmesan and whisked eggs-- combine well.
3. Line a baking dish with a sheet of 18\ wide heavy-duty aluminium foil. Spray with non-stick spray. Working with one at a time, lay a beef slice on a clean surface and sprinkle with a bit of salt. Scoop 1/6th of the stuffing and place at the fattest end. Now roll up, but not tightly because the stuffing will expand. No need to secure with toothpicks. Place into the baking dish, seam side down, as you roll them up. Add a glug of wine to the dish then spoon sauce around the beef rolls to come half way up the sides. Cover with foil. The braciola can be stashed in the refrigerator or freezer at this point or baked immediately.
4. When ready to bake: Pre-heat oven to 350 degrees F. Place covered braciola into the oven and bake for 90 minutes to 2 hours (slightly longer if baking from frozen); keep covered with foil the entire time. Make sure that the tomato sauce does not dry out-- if it does, add some water. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 28051,"Pappardelle in Saffron Cream Kosher salt 1 tablespoon unsalted butter 1/2 small shallot, minced Pinch of saffron threads 2/3 cup heavy cream Freshly ground pepper 1/4 teaspoon fresh lemon juice 1/4 teaspoon vanilla extract 4 ounces dried pappardelle pasta 2 tablespoons grated parmesan cheese, plus more for topping 2 tablespoons roughly chopped fresh chives 1/2 teaspoon grated lemon zest Instructions: Bring a pot of salted water to a boil. Meanwhile, melt the butter in a medium skillet over medium heat. Add the shallot and saffron and cook, stirring occasionally, until the shallot is softened, about 2 minutes. Add the cream, 1/4 teaspoon salt, and pepper to taste; increase the heat to medium high and simmer until slightly thickened, about 2 minutes. Stir in the lemon juice and vanilla. Add the pasta to the boiling water and cook as the label directs. Remove 1/4 cup cooking water, then drain the pasta and transfer to the skillet with the sauce. Add the reserved cooking water, the parmesan and half of the chives and toss to coat. Serve topped with the lemon zest, remaining chives and more cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28052,"Ham Salad 1/2 cup mayonnaise, plus more if needed 2 tablespoons whole-grain mustard 1 pound leftover baked ham, cut into 1-inch chunks 1 1/4 cups drained bread-and-butter pickle chips and 1 tablespoon pickle juice, plus more if needed
   2 inner ribs celery, finely chopped, plus 2 tablespoons coarsely chopped leaves from the inner ribs 1/2 small red onion, finely chopped Instructions: Whisk the mayonnaise and mustard together in a large bowl. Pulse the ham and pickles in a food processor until finely chopped but not pureed. Add the ham mixture, pickle juice, celery, onions and celery leaves to the mayonnaise mixture, and stir. Taste; if the salad seems dry (it should be spreadable), add more mayonnaise and/or pickling liquid. Serve as is or on sandwiches. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 28053,"Everything Bagel Arctic Char Gravlax 1/3 cup kosher salt 1/3 cup sugar 1/2 teaspoon dried minced garlic 1/2 teaspoon dried minced onion 1/2 teaspoon poppy seeds, plus more for garnish 1/2 teaspoon sesame seeds, plus more for garnish Finely grated zest of 1 lemon 2 skin-on arctic char fillets (about 1 pound each) 2 tablespoons vodka Bagel chips, for serving Sour cream or cream cheese, for serving Sliced scallions, for garnish Instructions: Mix together the salt, sugar, dried minced garlic, dried minced onion, poppy seeds, sesame seeds and zest. Place the fish, skin-side-down, on a long piece of plastic wrap. Splash with the vodka, and then pack the salt mixture on top of the exposed flesh. Sandwich the fillets together, wrap well in plastic wrap, place on a baking sheet or baking dish and refrigerate for about 1 day. Remove the fish from the wrap, rinse well and pat dry. Slice the gravlax very thinly at an angle leaving the skin behind (see Cook's Note). Serve on bagel chips topped with sour cream or cream cheese. Garnish with poppy seeds, sesame seeds and sliced scallions. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 28054,"Taramosalata: Carp Roe Spread 1/2 cup water 1/2 cup milk 3 slices white bread, about 1-inch thick, crust removed 1/2 cup tarama (carp roe) 1 yellow onion, minced 3 tablespoons lemon juice 3/4 cup olive oil Water, as needed 1 tablespoon parsley, chopped Crostini, recipe follows 1 clove minced garlic 2 tablespoons butter, softened 12 slices crusty bread Instructions: Combine the water and milk. Soak the bread in water and milk and squeeze it dry. Put the bread, tarama, onion, lemon juice, and olive oil in a food processor and blend until smooth. Add water as needed. Fold in chopped parsley and refrigerate overnight. Serve with crostini. Notes: Taramosalata is found in every Greek household, especially during the Lenten season. It is also Also very popular in taveranas all over Greece. It is best eaten on crisp pita or crackers as a meze with ouzo or Restina wine. It is a dish that Greeks eat on a daily basis. For crostini: Preheat the oven to 350 degrees F. In a small bowl, mix together the garlic and butter. Brush the butter/garlic mixture onto each slice of bread. Place the bread on a sheet pan and bake until crisp and golden brown, about 10 minutes. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 28055,"Paisley Brownies 1 (10-ounce) package frozen whole red raspberries in light syrup, thawed 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 6 ounces white chocolate, chopped into 1/4-inch pieces 12 ounces unsalted butter, cut into 1-ounce pieces 10 ounces semisweet chocolate, chopped into 1/4-inch pieces 5 large eggs 1 1/4 cups granulated sugar 1 teaspoon pure vanilla extract 1/2 cup sour cream Instructions: Preheat oven to 300 degrees F. Place raspberries in the bowl of a food processor fitted with a metal blade. Pulse until liquefied, for about 1 minute. Strain the raspberries through a fine strainer, into a 5-quart bowl, using a rubber spatula to press down on the seeds to extract as much puree as possible (about 3/4-cup puree). Discard the seeds. Set the puree aside until needed. In a sifter, combine the flour, baking powder and salt. Sift onto a large piece of waxed paper and set aside until needed. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the white chocolate and 4 ounces of butter in the top half. Use a rubber spatula to stir the chocolate and butter until completely melted and smooth, about 5 minutes. Transfer the melted white chocolate and butter into an empty 5 quart bowl and set aside until needed. Again, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate and the remaining 8 ounces of butter in the top half of the double boiler. Use a rubber spatula to stir the chocolate and butter until completely melted and smooth, about 7 minutes. Transfer the melted semisweet chocolate and butter to an empty 5-quart bowl and set aside until needed. Place the eggs, sugar, and vanilla extract in the bowl of an electric mixer, fitted with a balloon whip. Whisk on high for 2 minutes until soft. Use a rubber spatula to scrape down the sides of the bowl, then whisk on high for 4 minutes until slightly thickened and lemon colored. Operate the mixer on low while gradually adding the sifted dry ingredients until incorporated, about 30 seconds. Remove the bowl from the mixer and add the sour cream. Use a rubber spatula to mix the ingredients until thoroughly combined. Portion 2 cups of the batter into the bowl containing the pureed raspberries and stir until smooth. Portion 1 cup of the batter into the bowl containing the melted white chocolate mixture and stir until smooth. Portion the remaining 2 cups of batter into the bowl containing the melted semisweet chocolate mixture and stir until smooth. Pour the dark chocolate batter into a 9 by 13 by 2 inch nonstick baking pan and spread evenly over the bottom. Pour the white chocolate batter onto the top of the dark chocolate batter in swirls. Pour the raspberry batter over the other 2 batters in the same manner. Use the blade of a paring knife to swirl the batters together in a fanciful pattern (you should have fun doing this). Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Remove the brownies from the oven and allow to cool in the pan at room temperature for 1 hour. Use a serrated knife with rounded tip to cut the brownies into 24 2-inch squares.; Tip: To cut brownies well, use a serrated knife, with rounded tip. To make sure you get a clean cut, heat the blade of the knife under hot running water, and wipe the blade dry before making each cut. Tip: To decorate plates - in inexpensive, plastic squeeze bottles (like people use for ketchup), place flavored sauces - i.e. chocolate, butterscotch...whatever you like. Marcel's serving Tip: Refrigerate brownies for 2 to 3 hours before serving.; ","[Pinot Noir, Barolo, Tempranillo, Garnacha]" 28056,"Quick Chicken Mole in Tortillas 2 medium size onions, finely chopped 2 cloves garlic minced 2 tablespoons olive oil 2 large tomatoes, chopped 1 cup chicken broth 1/4 cup canned green chiles, chopped 2 tablespoons each sesame seeds and dryroasted unsalted peanuts 1/4 teaspoon each of ground cinnamon, cloves
   1 teaspoon each of ground cumin and dried oregano 2 tablespoons ground chili powder 1/4 cup golden raisins 1/2 pound boneless skinless chicken breasts cut into 2inch long by 1/3inch strips 1/2 ounce unsweetened chocolate, grated or cut into fine pieces 8 large flour tortillas Sour cream, and chopped cilantro for garnish, optional Instructions: Saute the onions and garlic in the oil for about 10 minutes or until tender. Add the tomatoes, chicken broth and green chilis and simmer, uncovered for 15 minutes, stirring frequently. Meanwhile in a dry iron skillet toast the sesame seeds and peanuts for a few minutes or until they begin to smell roasted, then add the cinnamon, cloves, cumin, oregano and chili powder and toast for a few seconds. Remove and cool slightly, then puree with the raisins to form a paste. Add the chicken to the sauce and simmer 3 minutes to cook through; add the smoked chicken and simmer another 3 minutes to warm through. Add the chocolate and simmer a minute until melted. Stir in the paste and simmer until thickened to the proper consistency. Meanwhile warm the tortillas on the oven. To assemble, put some spoonfuls of chicken and sauce in the middle of a warm tortillas and roll up, top with more spoonfuls of sauce, sour cream and cilantro. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 28057,"Lady Marmalade Chicken Salad 2 boneless, skinless chicken breasts (about 1 pound) Extra-virgin olive oil, for drizzling Kosher salt and freshly ground pepper
   3 tablespoons orange marmalade 1 medium shallot, minced 1 green apple, diced 1 cup red seedless grapes, halved Juice of 1 lime 1 cup low-fat Greek yogurt, mixed well 1 tablespoon canola or peanut oil 1 teaspoon brown mustard seeds or cumin seeds 1 clove garlic, minced 2 teaspoons curry powder 2 tablespoons roasted salted cashews, chopped Fresh cilantro leaves, for sprinkling Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with foil. Put the chicken breasts on the foil and drizzle with olive oil. Sprinkle with salt and pepper and rub until coated. Pop the chicken in the oven and roast until a thermometer inserted into the thickest part registers 150 degrees F, 15 to 20 minutes. Switch the oven to the broiler setting. Brush 1 tablespoon marmalade on each chicken breast. Broil, brushing occasionally with the pan drippings, until the chicken is cooked through and golden, about 5 minutes. Let cool. Meanwhile, build the salad: Toss the shallot, apple, grapes, lime juice, yogurt, 1/2 teaspoon salt and the remaining 1 tablespoon marmalade in a large bowl. Heat the canola oil in a small skillet over medium heat until shimmering. Add the mustard seeds and garlic; cook until the seeds stop popping (cover if they're popping out of the pan). Quickly add the curry powder; cook, stirring, 30 seconds, then pour the spiced oil over the yogurt mixture. Stir until combined. Once the chicken breasts are cool, thinly slice them. Fold into the salad and adjust the salt and pepper. Top with the cashews and cilantro. Photograph by Lisa Shin ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 28058,"Pani Puri 1 cup peeled, cubed green mango (see Cook's Note) 2 Thai green or serrano chilies, roughly chopped (seeds removed for less heat) 1 bunch cilantro, leaves and tender stems roughly chopped (about 2 cups) 1/2 bunch mint, leaves picked (about 1/2 cup) Juice from 3 limes (about 1/3 cup) 1 1/2 teaspoons roasted ground cumin (see Cook's Note) 1 tablespoon fine Indian black salt (kala namak) (see Cook's Note) Fine sea salt Sugar or jaggery, to taste (see Cook's Note) 2 tablespoons dried black chickpeas (kala chana), soaked in water overnight (see Cook's Note) A pinch of baking soda Fine sea salt 2 medium Yukon gold potatoes 2 tablespoons fresh cilantro, chopped 1/2 teaspoon roasted ground cumin
   1/4 teaspoon fine Indian black salt (kala namak)
   1/4 teaspoon chili powder Juice from half a lime (about 1 tablespoon) 30 Pani Puri shells, about 1 1/2-to-2-inches round (see Cook's Note) Instructions: For the green mango water: Combine the green mango, chilies, cilantro, mint, lime juice and 1/2 cup water in a food processor. Blend until smooth. Pour into a large bowl and add the cumin, black salt, 1 1/2 teaspoons sea salt and 3 cups water. Whisk to combine. Add sugar to taste (this will depend on the sweetness of the green mango). For the potato filling: Put the soaked black chickpeas in a small saucepan and fill the pan halfway with cold water. Stir in a pinch of baking soda and 1 teaspoon sea salt. Bring to a boil over medium heat then reduce the heat to maintain a strong simmer and cook until the chickpeas are tender, about 45 minutes.
   Meanwhile, put the potatoes into a small pot and cover with cold water. Bring to a boil then reduce the heat to maintain a strong simmer. Cook until the potatoes are fork-tender, about 20 minutes.
   Drain the chickpeas and potatoes and allow to cool slightly. The cooked chickpeas should yield about 1/4 cup. Peel the potatoes then mash with a potato masher until coarsely mashed. Add the chickpeas, cilantro, cumin, black salt, chili powder, lime juice and 1/2 teaspoon sea salt and stir to combine. Taste and adjust salt. For assembly: Put a rack in the center of the oven and preheat to 225 degrees F. Put the pani puri shells on a baking sheet and bake until crispy (you don't want the shells to brown at all), 3 to 5 minutes. To eat: One at a time, crack a small hole on top of the thinner side of a pani puri shell then add 1 teaspoon of the potato mixture and 1 1/2 tablespoons of the green mango water. Pop the whole pani puri in your mouth in one shot. Eat the assembled pani puris as you make them since they will become soggy if they sit at all. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 28059,"Thai Basil-Tomato Salad 2 tablespoons dijon mustard Juice of 1 lemon 1/2 cup extra virgin olive oil 4 large ripe tomatoes, mixed colors, 1 \ large dice 1 small red onion, 1/4\ dice 1 cup picked thai basil leaves Salt and black pepper to taste Instructions: In a large bowl, whisk together the dijon and juice. Drizzle in oil. Add the tomatoes and onion and season. Check for seasoning. Can be stored in an air tight container for up to 4 hours before serving. Right before serving, toss with the basil leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 28060,"Roasted Taco-Seasoned Chicken with Lime Crema 3 1/2 pounds bone-in chicken parts, breasts cut in half, if using 1 red onion, cut into 8 wedges
   One 1.25-ounce package taco seasoning
   1 tablespoon vegetable oil
   1/3 cup Mexican crema or sour cream
   3 tablespoons fresh lime juice plus 1 teaspoon finely grated zest 2 tablespoons finely chopped fresh cilantro, plus sprigs for garnish
   Kosher salt
   Instructions: Put the chicken and onion in a large bowl and sprinkle with the taco seasoning. Drizzle with the oil and toss well to coat. Cover with plastic and refrigerate for at least 2 hours and up to overnight. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with 2 layers of foil. Arrange the chicken and onions on the prepared baking sheet in a single layer, skin-side up. Roast until the skin is crisp and the chicken is just cooked through or an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F, about 45 minutes. While the chicken cooks, stir the crema together with the lime juice and zest and cilantro. Season with salt. Arrange the chicken and onions on a serving platter and garnish with the cilantro sprigs. Serve with the lime crema on the side. ","[Sauvignon Blanc, Vermentino, Tempranillo, GSM]" 28061,"Tangerine-Ricotta Drop Cookies 2 3/4 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups granulated sugar 3 large eggs 1 cup whole-milk ricotta cheese 1/3 cup mild-flavored olive oil 1 1/2 teaspoons finely grated tangerine zest (or orange zest) 1 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 1 2/3 cups confectioners' sugar Nonpareils, for decorating Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the granulated sugar and eggs in a large bowl with a mixer on high speed until pale and very thick, about 5 minutes. Add the ricotta, olive oil, 1 teaspoon tangerine zest and the vanilla and almond extracts; beat until combined. Reduce the mixer speed to low; beat in the flour mixture until just combined. The dough will be loose - similar to a thick cake batter. Drop tablespoonfuls of dough onto the prepared baking sheets, about 1 1/2 inches apart. Bake, switching the pans halfway through, until the cookies spring back when gently pressed, about 12 minutes. Let cool completely on the baking sheets. Make the glaze: Whisk the confectioners' sugar, the remaining 1/2 teaspoon tangerine zest and 2 tablespoons hot water until smooth, adding up to 1 more tablespoon hot water if needed. Spoon about 1/2 teaspoon of the glaze over each cookie and spread with the back of the spoon. Decorate with nonpareils. Let set, 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 28062,"Super Food Spinach Salad with Pomegranate-Glazed Walnuts 1/4 cup plus 2 tablespoons pomegranate juice 1 teaspoon sugar Kosher salt 1/2 cup coarsely chopped walnuts 1/4 cup thinly sliced red onion One 5-ounce container baby spinach 4 ounces white button mushrooms, trimmed and thinly sliced, about 1 cup 3/4 cup grape tomatoes, halved 1 tablespoon red wine vinegar 1 tablespoon good quality extra virgin olive oil Instructions: Combine 1/4 cup juice with the sugar and 1/4 teaspoon salt in a small nonstick skillet. Bring to a simmer over medium-high heat and cook, stirring occasionally, until the mixture reduces slightly, about 5 minutes. Add the walnuts and continue to cook, stirring, until the nuts are coated and dark and the liquid evaporates in the skillet, about another 5 minutes. Transfer to a baking sheet to cool. When cool, break apart with your hands.
Meanwhile, soak the red onion in ice water for about 10 minutes; drain and pat dry. Place the baby spinach in a serving bowl and top with the onions, mushrooms, tomatoes and walnuts. In a bowl whisk the remaining 2 tablespoons juice with the vinegar, 1/4 teaspoon each salt and pepper, and then whisk in the oil. Drizzle over the salad and toss just before serving.
Calories: 140 Fat: 10 grams Saturated Fat: 1 gram Protein: 4 grams Carbohydrates: 12 grams Sugar: 6 grams Fiber: 3 grams Cholesterol: 0 milligrams Sodium: 300 milligrams ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 28063,"Indian Pudding 1/3 cup buttermilk 1 egg 1/4 cup sour cream or creme fraiche 1/3 cup cornmeal 1/2 cup all-purpose flour 1/3 cup light brown sugar 1 tablespoon baking powder 1/4 teaspoon cinnamon Pinch ginger Pinch nutmeg Pinch salt 4 ounces butter, melted 2 eggs 3 yolks 1/3 cup maple syrup 1/3 cup molasses Pinch salt 1 1/2 cups milk 1 cup cream Instructions: For the cornbread, combine buttermilk, egg, and sour cream. Combine all dry ingredients. Add wet ingredients to dry ingredients and fold in butter at the end. Coat a 6 by 8-inch pan with vegetable spray. Bake in a preheated 350 degrees for about 20 minutes. Let cool. Can be made a day ahead. For the custard: Combine eggs, yolks, maple syrup and molasses. Whip lightly. Combine salt, milk and cream. Bring cream mixture to a simmer. Remove and slowly pour cream into the egg mixture while whisking. Mix until combined. To assemble pudding, crumble cornbread in a bowl. Mix in custard and let the mixture rest so the cornbread soaks up the liquid. Pour into ramekins and bake in a water bath in a preheated 325-degree oven for 45 minutes to 1 hour. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 28064,"Chicken Potato Caesar Salad 1 pound boneless, skinless chicken breasts Salt and pepper 2 tablespoons olive oil 1/2 pound new potatoes, boiled, drained and sliced 6 cloves garlic, mashed and minced 1 tablespoon Dijon mustard 1 tablespoon white vinegar Lemon juice 2 tablespoons mayonnaise 1/2 cup olive oil Salt and pepper Minced anchovy fillets 1 large head of romaine lettuce, washed and dried Finely chopped parsley Whole anchovies Instructions: Slice chicken breasts into strips and season with salt and pepper. In a non-stick skillet, heat oil over medium high heat. Add chicken and cook until golden brown and chicken is no longer pink in the middle, about 4-5 minutes. Remove chicken to paper towels to drain. Combine chicken and sliced boiled potatoes in a large bowl and set aside. For the dressing, combine garlic, mustard, vinegar and two pinches of salt in a blender and process. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil through hole in lid. Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add anchovy to dressing to create a deeper, saltier flavor. Toss the chicken and potatoes with 3 or 4 tablespoons of the dressing. Place ripped up romaine lettuce leaves in a large bowl and toss with several tablespoons of the dressing. Arrange lettuce on a plate and top with chicken and potatoes. Garnish with chopped parsley and anchovies, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 28065,"Mediterranean Style Lamb Stew 3 1/2 pounds shoulder of lamb, cut into 1 1/2-inch cubes 1/2 cup flour seasoned with salt and pepper 1/3 cup olive oil 1/2 cup each finely diced leeks, carrots, celery, and fresh fennel 2 cups chopped plum tomatoes Bouquet garni, tied up in cheesecloth, whole head peeled garlic cloves, 2 teaspoons of dried fennel and a bay leaf 1/4 cup Pernod 3 cups beef broth Instructions: Separately cooked white beans and braised fennel and 1/2 cup chopped fresh basil. Blue print stew technique: Preheat the oven to 325 degrees. Season the flour with salt and pepper. Coat the meat with flour and shake off excess. Heat the oil in a large flameproof casserole. Brown the meat, in batches, until browned on all sides. Remove browned meat to a plate. Add seasoning vegetables to remaining oil in casserole, cover and cook for 5 to 10 minutes or until totally tender. Return browned meat to seasoning vegetables with juices that have collected on the plate. Add optional tomato ingredients, bouquet garni and liquid. Season lightly with salt, bring to a simmer, cover and set in oven to cook for about 1 1/2 hours or longer or until meat is fork tender. Remove casserole from oven, remove meat and keep warm, degrease the liquid. Either puree the solids into the liquid to form a thick sauce, or strain the solids out and reduce the sauce until intensely flavored. Add any additional seasoning ingredient (like barbecue sauce) and fresh herbs at last minute. To cook the vegetable garnish, either cook it in the stew liquid before you puree or reduce it, then return the meat to the liquid to rewarm it. Or cook the garnishes separately. ","[Rhone Blends, Tempranillo, Garnacha, Barolo]

" 28066,"Zucchini Quinoa Cakes 1/4 cup uncooked quinoa 2 medium zucchinis
1 medium yellow squash
2 tablespoons chopped chives
1 tablespoon chopped fresh dill
1 tablespoon whole-grain mustard
1 clove garlic, minced
1 lemon, zested 1/2 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon kosher salt
Pinch of freshly ground black pepper
2 large eggs, beaten
1/4 cup olive oil
1 cup Greek yogurt 1 tablespoon chopped fresh dill, plus more for garnish
1 tablespoon chopped fresh parsley
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 lemon, zested
Instructions: For the zucchini quinoa cakes: In a small saucepot, bring 1/2 cup water to a boil. Add the quinoa and reduce the heat to a simmer. Cover and cook until all the water is absorbed and the quinoa is cooked, 10 to 12 minutes. Spread onto a baking sheet to cool, about 10 minutes. Meanwhile, grate the zucchini and squash. Transfer to a kitchen towel and squeeze out as much liquid as possible. In a large bowl, mix together the cooled quinoa, grated zucchini and squash, chives, dill, mustard, garlic and lemon zest. Add the flour, cornstarch, salt, pepper and eggs and mix together well. Heat the olive oil in a large cast-iron skillet until hot. Spoon nine 2 tablespoon-size scoops of the batter into the skillet and flatten slightly. Cook until golden on the bottom, 1 1/2 to 2 minutes. Flip and cook for an additional 1 1/2 to 2 minutes on the other side. Remove to a baking sheet. Repeat with the remaining batter. For the herbed yogurt: Mix together the yogurt, dill, parsley, salt, pepper and lemon zest in a medium bowl. Transfer the cakes to a platter, top with a dollop of the herbed yogurt and garnish with a sprig of dill. To make the cakes in advance: Place the cakes on a baking sheet and keep warm in the oven at 170 degrees F for 20 to 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 28067,"Pecan Butter Crunch 2 cups sugar 1 cup light corn syrup 1/2 cup hot water 1 tablespoon butter or margarine 2 cups pecans 1 teaspoon vanilla flavoring 2 heaping teaspoon baking soda Instructions: Cook sugar, syrup and water until mixture thickens and bubbles (about 230 degrees). Add butter and pecans. Stir continuously and continue cooking until nuts begin to brown or start popping (290 degrees). Remove from heat. Add vanilla and soda and stir thoroughly. Pour quickly in several pieces on large buttered surface. Do not spread with knife or spoon. Allow to cool slightly. Stretch and pull with hands until very thin. (The thinner it is stretched, the more brittle it will be.) When cooled and hardened, break into small pieces. Store in airtight container. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 28068,"Quick and Creamy Fruit Salad 2 Granny Smith apples, cored and cut into 1/2-inch chunks 1 pound honeydew melon, cut into 1/2-inch chunks 1 (20-ounce) can pineapple rings in syrup, drained and cut into small wedges 1/2 cup dried cherries 1/2 cup plain yogurt
1/2 cup cream of coconut Pinch of salt Instructions: In a large bowl add the apple chunks, honey dew melon, pineapple chunks, dried cherries, yogurt, cream of coconut, and pinch of salt. Stir to combine. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 28069,"Steamed Maryland Blue Crabs 24 Maryland Blue Crabs 1-pound J.O. or Old Bay Seasoning Instructions: In a large hotel steaming pan, add water and bring to a boil. Add crabs in one layer. Cover crabs with the seasoning, about 1/4-inch thick. Let steam for 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 28070,"Ravioli With Sage-Walnut Butter Kosher salt 1/4 cup balsamic vinegar 2 teaspoons honey 1 bay leaf 2 9-ounce packages refrigerated cheese ravioli 6 tablespoons unsalted butter 1/3 cup fresh sage leaves 1 cup walnuts, roughly chopped 3/4 cup grated parmesan cheese Instructions: Bring a large pot of salted water to a boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm. Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes. Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 28071,"Chicken Slow Braised in Green Peppercorns and Coconut Juice 3 1/2 tablespoons fresh green peppercorns, plus more for garnish 2 tablespoons finely chopped garlic 3 teaspoons salt 2 teaspoons sugar 1 chicken (about 3 1/2 pounds), cleaned and chopped into quarters 2 tablespoons vegetable oil 2 tomatoes, diced 1 carrot, cut into cubes 1 tablespoon annatto oil* 8 whole red Asian shallots, peeled* 1/2 onion, cut into wedges 8 1/2 cups young coconut juice* 4 tablespoons fish sauce 4 crisp baguettes, for serving Instructions: Lightly bruise half of the peppercorns in a mortar and pestle. Remove and transfer to a large mixing bowl. Add 1 tablespoon garlic, 2 teaspoons salt, 1 teaspoon sugar, and then add the chicken. Mix and coat the chicken pieces well. Cover and marinate in the refrigerator for 1 hour.
Bring a large pot to high heat and add the oil, remaining garlic, remaining peppercorns, and fry until fragrant. Now add the marinated chicken and sear both sides until slightly browned. Add the tomatoes, carrots, and annatto oil. Stir to combine, and then add the red shallots, onion, coconut juice, fish sauce, and remaining sugar and salt.
Bring the mixture to the boil and skim off and discard any impurities that rise to the surface. Turn the heat to medium-low and allow to simmer for 40 minutes uncovered.
Transfer to a deep bowl, garnish with peppercorns and serve with crisp baguette. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Malbec]

" 28072,"BBQ Salmon 4 (7-ounce) salmon fillets Clayton Shurley's Seafood Rub Cracked black pepper Olive Oil, to taste Clayton Shurley's Smoked Finishing Salt Clayton Shurley's BBQ Sauce Brown sugar, to taste Instructions: Pat salmon fillets dry, then rub them with the Seafood Rub and cracked pepper. Drizzle salmon with olive oil. Turn on grill or start fire making sure grill is hot before placing salmon on grill. Rub the grill with a towel coated with olive oil. Place salmon on grill with skin side up and let cook for 3 to 4 minutes on each side or desired doneness. Turn salmon and finish with the Smoked Salt, BBQ sauce and brown sugar, to taste. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 28073,"Little Italy Wings with Blue Cheese Sauce Vegetable oil, for frying 3 cups all-purpose flour 2 1/2 teaspoons granulated garlic 2 1/4 teaspoons freshly ground black pepper 2 1/4 teaspoons Lawry's Seasoned Salt 2 1/4 teaspoons Italian seasoning 3 pounds chicken wing drumettes 2/3 cup buttermilk 1/3 cup sour cream 2 tablespoons white balsamic vinegar 1 clove garlic, finely minced 1/4 cup crumbled blue cheese Salt and freshly ground black pepper Shredded Parmesan, for sprinkling Carrot sticks and celery sticks, for serving Instructions: Preheat a deep fryer filled with oil to 365 degrees F, or fill a large deep skillet with a few inches of oil and heat to 365 degrees F. For the wings: In a bowl, combine the flour, granulated garlic, black pepper, Lawry's Seasoned Salt and Italian seasoning. Toss the wings in the seasoned flour. Fry the wings in batches until golden brown and cooked through, about 6 minutes. (If using the skillet, flip the wings once halfway through cooking.) Drain the wings on paper towels to soak up any extra oil. For the dipping sauce: In a bowl, combine the buttermilk, sour cream, vinegar and garlic. Stir in the blue cheese and season with salt and pepper. Sprinkle the wings with the Parmesan. Serve the wings warm with the sauce for dipping and some carrot and celery sticks on the side.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 28074,"Beet and Apple Salad 3 medium beets (about one pound) 3 tablespoons vegetable oil 3 tablespoons white wine vinegar 1 teaspoon orange zest 2 tablespoons orange juice 2 tablespoons sliced green onion 1 tablespoon snipped mint 1 teaspoon honey 2 cups Romaine lettuce, torn 1 tart green apple, diced Fresh mint for garnish Instructions: Cook whole beets covered, in simmering water for 4050 minutes until tender. Drain, and cool slightly, remove skin and cut into thin strips. For dressing: combine oil, vinegar, zest, orange juice, green onion, mint and honey in screwtop jar, shake to combine. Toss half of dressing with beets, chill for 2 to 24 hours. To serve, combine torn Romaine and diced apple in a serving bowl, toss with the rest of the dressing, and top with beets. Garnish with mint. ROASTED BABY BEETS AND Sauteed BEET GREENS Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 degrees for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28075,"Spinach and Ricotta Gnocchi 2 pounds fresh spinach (about 3 bunches) 1 (16-ounce) container ricotta cheese 6 tablespoons freshly grated Parmesan, plus more for serving 2 egg yolks, lightly beaten 4 tablespoons unsalted butter, plus more for the dish Kosher salt and freshly ground black pepper 2 handfuls fresh sage Instructions: Preheat the oven to 350 degrees F.
Bring a large pot salted water to a boil.
Cut the stems off the spinach, and soak the leaves in the sink. Wash them thoroughly.
Add the spinach to the boiling water and cook 1 minute. Remove spinach from the water and plunge in a large bowl of ice water to stop the cooking.
Drain the spinach very well, and using a clean tea towel, squeeze out the extra water. Chop the leaves very fine.
Put the cooked spinach in a large bowl, add the ricotta, 3 tablespoons Parmesan, egg yolks, and season with a couple pinches salt and some freshly ground black pepper. Mix well, and make sure that the ricotta crumbles into fine pieces, and mixes properly with the spinach. Shape the mixture into balls about the size of walnuts.
Lightly butter a 13 by 9-inch casserole dish, lay all the gnocchi in it, and dress it with a few very thin slices butter and a sprinkling of Parmesan. Cook the gnocchi at 350 degrees F for about 20 minutes, and then use the broiler for the last 5 minutes to crisp and brown the top of the spinach balls.
In a medium skillet, melt the remaining 1 1/2 tablespoons butter, and saute the sage until it starts to brown. Serve the gnocchi on a warm plate and dress with the sage-butter sauce, and garnish with freshly grated Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 28076,"Mint Julep 1/3 cup water 2/3 cup sugar, plus more for garnish 3 bunches mint 1 bottle Southern whisky 1 egg white Mint or lavender sprigs, for garnish Instructions: Make a mint flavored simple syrup by boiling water and sugar with two bunches of roughly torn and bruised mint in large sauce pot. Boil just until the sugar dissolves completely. Cool and strain the mint out of mixture. Add bottle of whisky to the infusion. Stuff the empty whisky bottle with last bunch of fresh mint leaves and fill with the simple syrup/whiskey mixture. Cap and put in freezer overnight. It will freeze to a slushy consistency for serving. Glasses: dip the rim of each glass in egg white, then in sugar for a frosted appearance and chill. Fill with mint julep mixture straight from the frozen bottle and garnish with a mint or lavender sprig. ","[Bourbon, Tennessee Whiskey, Rye Whiskey, Cognac]" 28077,"Chocolate Almond Apricot Brittle Vegetable oil, for greasing cookie sheet 1/2 cup slivered almonds, toasted 1/2 cup chocolate chips 1 cup thinly sliced dried apricots 3 cups sugar 1/2 cup water Instructions: Grease a rimmed baking sheet with vegetable oil. In a small bowl, toss together the almonds, chocolate chips, and apricots. Put them on the baking sheet, spreading them out into an even single layer across the entire baking sheet. In a medium saucepan stir together the sugar and the water. Cook over medium-high heat, stirring until sugar dissolves. Do not stir after that. Instead, using a pastry brush dipped in water, brush the sides of the pan a few times to incorporate any sugar that has stuck to the sides of the pan. Continue cooking until the sugar syrup turns golden brown, about 15 to 20 minutes. Carefully pour the caramelized sugar over the nut mixture on the cookie sheet. Also, be careful not to move the cookie sheet after the sugar has been poured. The baking sheet will be very hot in the beginning. Let cool for at least 2 hours. Break the brittle into pieces and place on a serving dish. ","[Riesling, Moscato, Gewrztraminer, Brachetto]" 28078,"Daniela's Lemon Cream Scones 8 cups all-purpose flour 8 tablespoons sugar 4 tablespoons baking powder 1 teaspoon salt 1 cup cubed, chilled butter 8 large eggs 2 cups heavy cream 6 lemons, zested Instructions: Preheat oven to 400 degrees F. Combine the flour, sugar, baking powder, and salt. Cut in the butter until it resembles small sized peas. Whisk eggs and heavy cream together. Add to mix. Add zest. Knead lightly until just incorporated. Roll out on a lightly floured table. Cut and place on parchment covered sheet pan. Bake 10 to 15 minutes, until puffed and golden. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 28079,"Spicy Crab Cakes Topped with Guacamole 1 pound lump crabmeat, picked over to remove any shell, broken into small pieces 2 tablespoons mayonnaise 1 large egg, beaten 1/2 cup panko bread crumbs 1/4 cup chopped scallions (white and pale green parts only) 1 tablespoon fresh lime juice 1/4 cup chopped cilantro leaves 1/2 teaspoon habanero hot sauce Salt and freshly ground black pepper 1 cup panko bread crumbs 1/4 cup chopped cilantro leaves 3 tablespoons olive oil 2 firm, ripe avocados, halved, pitted, and peeled 2 tablespoons minced onion 2 tablespoons chopped cilantro leaves 1 teaspoon fresh lime juice Salt and freshly ground black pepper Instructions: Crab cakes: Mix the crabmeat, mayonnaise, egg, bread crumbs, scallions, the lime juice, 1/4 cup cilantro, and the hot sauce together in a small bowl. Season, to taste, with salt and pepper. Form the mixture into 8 (3/4-inch-thick) patties and refrigerate for 20 minutes.
Breading: Mix the bread crumbs and 1/4 cup of cilantro on a plate. Carefully turn the patties in the bread crumb mixture until coated on both sides.
In a large nonstick skillet, heat the olive oil over medium-high heat. In batches, fry the crab cakes until golden, about 3 minutes each side.
Guacamole: Coarsely mash the avocados in a medium bowl. Lightly mix in the onion, cilantro, and lime juice. Season with salt and pepper, to taste.
Transfer the crab cakes to a serving platter, top each cake with a tablespoon of guacamole, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 28080,"Pasta with Pancetta and Leeks 12 ounces shaped pasta, such as farfalle 3 ounces chopped pancetta 2 whole leeks, sliced thin 1 tablespoon butter, optional 1/2 cup dry white wine 1/2 cup heavy cream Salt and freshly ground pepper Shaved Parmesan, for serving Instructions: Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water.
Saute the pancetta in a large skillet over medium heat until the fat is rendered and it starts to brown. Add the leeks and cook, about 8 minutes. When you add the leeks, you can also throw in a pat or 2 of butter if you want to. This'll give the dish some scrumptious flavor.
After 8 to 10 minutes, pour in the wine, and then cook until reduced, an additional 1 to 2 minutes. Reduce the heat to low, and then pour in the cream. Add salt and pepper to taste. Stir in some Parmesan.
Toss in the pasta, adding a little pasta water to thin as needed. Serve with Parmesan over the top - delicious! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 28081,"Kung Pao Shrimp 4 to 6 chiles de arbol or other dried chiles 3 tablespoons (45 ml) vegetable or canola oil
2/3 cup (150 g) whole roasted cashews 3 cloves garlic, chopped
3 pounds (600 g) large shrimp, about 21 to 25, peeled and deveined
1 red bell pepper, cut like French fries
1 medium onion, cut into large dice
1/3 cup (90 ml) oyster sauce
2 tablespoons (30 ml) sambal oelek (an Asian cl paste), or more to taste
1 teaspoon cornstarch
1/4 cup (60 ml) chicken stock or water
3 scallions, sliced
1/2 teaspoon sesame oil
Ground white pepper
Steamed rice, for serving Instructions: In a small dry skillet, toast the dry chiles until they have deepened in color and have begun to release a toasty aroma, 30 seconds to 1 minute. Remove from the skillet and set aside. Heat a large saute pan over high heat for about 1 minute. When you see the first wisps of white smoke, swirl in the vegetable oil, cashews, garlic, and toasted chiles. Stir and scrape the pan until the garlic is light brown, about 30 seconds.
Toss the shrimp into the pan, stirring constantly, until the shrimp just starts to turn pink and everything starts to smell amazing, about 1 more minute. Add the bell pepper and onions, and cook, stirring, until the onion starts to turn translucent, about 1 minute.
Add the oyster sauce and sambal. Stir the cornstarch into the chicken stock to make a slurry, then add it to the pan. Stir well, scraping the brown bits from the bottom of the pan to deglaze and incorporate them into the sauce. Taste and adjust the seasoning if necessary. When the shrimp have just turned pink and opaque, meaning the shrimp are cooked through, turn off the heat. Sprinkle in the scallions, add the sesame oil and a pinch of white pepper. Stir everything in the pan to coat all the ingredients.
Serve immediately with steamed rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 28082,"Pickled Jalapenos and Carrots 10 jalapenos sliced into 1/8-inch or slightly smaller rings 2 cups peeled and sliced (1/4-inch thick) carrots 1 1/2 cups white vinegar 1/4 cup sugar 1/2 red onion, sliced 1/4-inch thick Instructions: Bring vinegar and sugar to a slight simmer, just to dissolve the sugar. Add remaining ingredients and steep for 1 hour. Remove from heat, let cool and store in airtight container. ","[Riesling, Gewrztraminer, Pinot Grigio]" 28083,"Citrus Yogurt 1 tablespoon red wine 1 orange, zested 1 tablespoon honey 3/4 cup lowfat yogurt Pinch ground cinnamon 2 to 3 ripe figs 2 teaspoons nibbed or splintered pistachios, to garnish Instructions: Put the red wine, orange zest and honey into a bowl. Whisk in the yogurt and ground cinnamon. Quarter the figs and divide them between 2 bowls. Pour the yogurt mixture around the figs in each of the bowls and sprinkle with the pistachios to decorate. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 28084,"Sorrel Drink 5 to 6 (1-inch) slices ginger 1 cup dried sorrel leaves
1 tablespoon cloves
Brown sugar
Red wine sherry, optional
Instructions: Let cut ginger sit for 2 to 3 hours. The longer it sits the stronger it becomes. Boil ginger in 2 quarts of water. Once water is boiling, add sorrel and cloves. Boil for 30 minutes. Strain and add sugar and wine, to taste. Chill and serve. ","[Riesling, Gewrztraminer, Pinot Grigio]" 28085,"Simple Waffles from Scratch 3 tablespoons butter 1 1/2 cup flour 1 1/2 teaspoon baking powder Pinch of salt 2 tablespoons sugar 1 1/2 cup milk 2 eggs Instructions: Preheat waffle iron and read manufacturer's instructions. Melt butter in microwave. In a large bowl, combine flour, baking powder, salt and sugar. In another bowl, beat together milk and eggs. Whisk liquid mixture into dry ingredients until just combined. Stir in melted butter. Brush hot waffle iron with butter. Spoon about 1/2 cup of batter onto iron and close to cook. This first waffle will be the tester. Cook waffle until golden brown. Remove to plate and keep warm ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 28086,"Spicy Brazilian Chocolate Truffles 1 tablespoon unsalted butter, plus more for greasing the pan and hands One 14-ounce can sweetened condensed milk 3 tablespoons natural unsweetened cocoa powder (I use Ghirardelli) 1/2 teaspoon ground cinnamon Pinch of cayenne pepper, optional 1 pound good-quality dark chocolate, chopped into 1-inch pieces Large white and rainbow nonpareil candies, for large jewels Semi-sweet chocolate nonpareils, for small jewels (I use Sno Caps) Lump sugar (also called rock sugar) for faceted jewels Disco dust edible glitter (I use American Red) Red candies (I use Pop Rocks and Red Hots)
Quins Vodka (it evaporates so it's kid-safe) Instructions: Coat a large shallow pan with some of the butter. Bring the condensed milk, 1 tablespoon butter, the cocoa powder, cinnamon and cayenne, if using, to a boil in a large saucepan over medium heat, stirring constantly with a rubber spatula. Reduce the heat to medium-low and cook, stirring constantly, until the mixture pulls away from the sides of the pan and has the consistency of very thick frosting, 15 to 20 minutes. Pour the mixture into the greased pan; let cool completely and become firm, about 1 hour. (You can refrigerate it to speed up the process).
Line a baking sheet with wax paper. Grease your hands with butter and shape the cooled truffle mixture into 1- to 2-inch balls and place on the wax paper.
For the decorations: You can use melted or tempered chocolate to coat the truffles before decorating. Tempering is the key to shiny, smooth-looking chocolate that remains solid at room temperature.
To melt the chocolate without tempering, put the pieces in the top of a double boiler or in a heatproof bowl set over, not in, a pot of simmering water and stir until melted.
To temper the chocolate, melt about 2/3 of the chopped chocolate in the top of a double boiler or heatproof bowl that fits snugly over, not in, a saucepan of water. Make sure the bottom of the bowl does not touch the water. Bring the water to a simmer over medium-low heat, stirring constantly as the chocolate melts. Once the chocolate reaches 115 degrees F. on a candy thermometer, remove the bowl of melted chocolate from the double boiler and stir in the remaining chocolate to reduce the temperature. Keep stirring until the temperature reaches 85 degrees F., then pick out any chunks of unmelted chocolate. Put the chocolate back over the simmering water and stir until the temperature reaches 90 degrees. Keep the chocolate at 90 degrees F. while you decorate the truffles.
Decorate each truffle ball as described below and return to the wax paper. Refrigerate for at least 1 hour before serving. Transfer to mini cupcake liners or paper candy cups and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28087,"Whole30 Sesame Chicken and Broccoli Rice 4 heads broccoli (about 1 1/2 pounds), stalks roughly chopped and separated from florets 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper 1/2 cup coconut liquid aminos, such as Big Tree or Coconut Secret (see Cook's Note) 1/2 cup orange juice 2 tablespoons arrowroot starch/flour 1 tablespoon toasted sesame oil 1/4 to 1/2 teaspoon crushed red cl flakes 2 cloves garlic, finely grated One 2-inch piece fresh ginger, finely grated 2 large boneless, skinless chicken breasts (about 1 1/4 pounds), cut into 1-inch pieces 4 scallions, sliced Toasted sesame seeds, for serving Instructions: Pulse the broccoli stems in a food processor until they break down into pieces about the size of a grain of rice, and then transfer to a medium saucepan. Add 1/2 cup water, 1 tablespoon oil, 1 teaspoon salt and several grinds of pepper. Bring to a simmer over medium-high heat and cook, stirring frequently, until the mixture is bright green, about 5 minutes. Put the broccoli florets on top of the broccoli rice, reduce the heat to low, cover and let steam until the florets and the rice are tender but still bright green, about 5 minutes. Remove from the heat and keep warm. Meanwhile, whisk together the liquid aminos, orange juice, arrowroot starch/flour, sesame oil, cl flakes, garlic and ginger in a medium bowl until smooth.
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, undisturbed, until light golden brown on the bottom, about 2 minutes. Pour in the orange juice mixture, and cook, stirring, until thickened and bubbly, and the chicken is cooked through, 4 to 6 minutes. Add a splash of water to thin out the sauce if needed. Adjust seasoning with more salt and pepper. Divide the broccoli florets and rice among shallow bowls and top with the chicken and sauce. Sprinkle with the scallions and sesame seeds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]" 28088,"Best Barbecue Ribs Recipe | How to Cook Ribs on the Grill 1/4 cup brown sugar 2 tablespoons chili powder Kosher salt and freshly ground black pepper 1 teaspoon dried oregano 1/2 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 racks baby back ribs 1 cup low-sodium chicken broth 2 tablespoons apple cider vinegar 1 cup barbecue sauce Instructions: Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight. Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce. Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 28089,"Cassata 1/2 cup milk 1/4 cup butter 2 eggs 1 cups sugar 1 teaspoons vanilla 1 cups flour 1 teaspoons baking powder 1 1/2 pounds or 3 cups whole milk ricotta 1/2 cup sugar 1/4 cup chopped moist candied fruit, optional 1/2 cup water 1/2 cup sugar 2 tablespoons orange liqueur Wide strips of light green marzipan Powdered sugar Candied whole fruit or fruit shaped marzipan Instructions: Preheat oven to 350 degrees F.
In a saucepan, bring the milk and butter to a boil. Meanwhile, with a whip attachment beat the eggs 5 to 7 minutes until light and very fluffy. Add the sugar and vanilla and mix well, then gradually add the flour. Drizzle in the hot milk, then add baking powder. Pour it into a greased 9-inch cake pan with parchment paper lining the bottom. Bake for 30 to 35 minutes Let cool in the pan on a wire rack then use a blunt knife to go around the edge of the pan to loosen it. Turn it out onto a cutting board and carefully slice it in half horizontally.
To make the filling: Place the ricotta and sugar in a food processor and pulse to blend and make it smooth. Fold in candied fruit, if you are using it. Chill until ready to use.
To make the syrup: In a small saucepan boil the water and sugar together. Let cool then add the orange liqueur.
To assemble the cassata: Butter a 9-inch pie plate and line it with plastic wrap with some hanging over the edge. Place the green marzipan strip around the edge of the pan on the sloping sides, over lapping at where the ends come together. Trim 1 layer of cake to fit into the bottom of the pie pan and place it in. Brush it with half the syrup. Spread the cake layer with ricotta filling. Brush the second layer of cake with the remaining syrup and flip it onto the ricotta filling. Press down lightly to secure it. Cover it with plastic wrap and chill at least 2 hours or overnight.
To serve, uncover the cassata and flip it onto a serving platter. Peel the plastic wrap off the top and dust it heavily with powdered sugar. Decorate with whole candied fruit or fruit shaped marzipan. Serve in wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 28090,"Mandarin Orange Glazed Duck with Vermicelli and Spring Vegetables 12 cups Mandarin orange juice 1 cup Grand Marnier 3 tablespoons minced ginger 1/2 cup Mandarin orange zest 2 cups duck or chicken stock 1/2 cup sugar 2 pieces star anise Salt Pepper 30 Peking duck breasts 3 pounds rice stick noodles (vermicelli), cooked according to package instructions 3 pounds assorted patty pan squash, steamed Instructions: Preheat the oven to 425 degrees F. In a large saucepan, combine the orange juice, Grand Marnier, ginger, orange zest, stock, sugar and star anise. Bring to a boil, reduce to a simmer and simmer until reduced by half. Season with salt and pepper. Remove from the heat, remove the star anise and cool. Separate the glaze into 2 containers. Score the skin of the duck breasts in a diamond pattern with a sharp knife. Season the duck with salt and pepper. Place the duck breasts, skin side up, in a large baking dish. Place the duck in the oven and roast for 10 minutes. Remove the duck from the oven. Lower the temperature of the oven to 375 degrees. Using 1 of the containers of the glaze, brush the dusk breasts generously with the glaze. Return the duck to the oven and bake for another 5 to 10 minutes to cook the duck to a medium rare. Remove the duck from the oven and place the breasts on a large platter. Heat up the second container of mandarin glaze in a small saucepan. Add 2 tablespoons of the pan drippings and cook for 5 minutes. Remove from the heat and brush onto the duck breasts. Serve with vermicelli and spring vegetables. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 28091,"Fireside Hot Dogs with Spicy Chips 1 cup store-bought corn tortilla chips Nonstick cooking spray 2 tablespoons store-bought chili-lime powder (recommended: Tajin) Olive oil 1/2 onion, thinly sliced 4 strips bacon, chopped 1 tablespoon soy sauce 1 tablespoon lime juice (from 1 lime) 1/4 teaspoon Worcestershire sauce 8 beef hot dogs, preferably organic Mayonnaise, for serving 8 hot dog buns Ketchup, for serving Mustard, for serving Instructions: For the spicy chips: Preheat the oven to 350 F. Spray the tortilla chips with nonstick cooking spray. Sprinkle with the chili-lime powder and toss to combine. Transfer the chips to a baking sheet and bake for 6 minutes. For the hot dogs: Heat a medium, heavy skillet over medium-high heat. Add the bacon and cook until all the fat has rendered, about 5 minutes. Add the onions and cook until translucent, about 3 minutes. Add the soy sauce, lime juice and Worcestershire sauce, stirring to combine. Cook for 30 seconds and turn off the heat. Transfer the mixture to a medium bowl and set aside. Using the same pan, cook the hot dogs over medium heat until golden brown and cooked through, about 5 minutes per side. Transfer to a plate and wrap tightly with aluminum foil to keep warm. To assemble each hot dog, spread some mayonnaise on each bun. Put a hot dog in each bun, top with the onion mixture and crumbled Spicy Chips and serve with ketchup and mustard. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 28092,"Perfect Poached Lobster Kosher salt 2 (2-pound) lobsters (see Cook's Note) Instructions: Fill a very large (18- to 20-quart) stockpot 3/4 full with water, add 2 tablespoons of salt, cover and bring to a full rolling boil. Immerse the lobsters in the water and cook for 10 minutes, until an instant-read thermometer inserted into the middle of the underside of a tail registers 140 degrees F. (Don't worry if the water doesn't come back to a boil.) Remove the lobsters with tongs and set aside until cool enough to handle. Remove the lobster meat from the shell, including the claws. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 28093,"Friendsgiving Frosted Cookies 1 1/2 sticks (12 tablespoons) unsalted butter, slightly softened 1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon kosher salt
1/2 teaspoon almond extract
1 tablespoon pumpkin pie spice
2 cups all-purpose flour, plus more for dusting
Vanilla Frosting, recipe follows 2 sticks (1 cup) unsalted butter, chilled, cut into smaller pieces 1/4 cup heavy cream
1 1/2 teaspoons maple extract
1/2 teaspoon kosher salt
3 cups confectioners' sugar
Assorted gel food colors (orange, red, yellow and green)
Instructions: In the bowl of a stand mixer, cream the softened butter and granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the vanilla, salt and almond extract and mix until combined. Whisk the pumpkin pie spice into the flour, then, with the mixer on low, slowly add the flour mixture 1/2 cup at a time until combined. If the dough is too dry and crumbly, add 1 to 2 tablespoons of water and mix again until the dough comes together. Divide the dough in half, form into 2 squares and wrap tightly in plastic. Refrigerate for at least 1 hour. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
On a floured surface, roll the chilled dough out to about 1/4 inch thick. Use leaf, pumpkin or other fall-themed cookie cutters to cut into different shapes, then carefully move to the parchment-lined baking sheets. Re-roll and cut the scraps until you\u2019ve used all the dough. Bake, rotating the baking sheets halfway through, until lightly browned, about 14 minutes total. Cool completely on a rack before frosting with tinted Vanilla Frosting.
Add the butter, heavy cream, maple extract and salt to the bowl of a stand mixer and mix until combined. Slowly add the confectioners' sugar a tablespoon at a time and mix as it incorporates. Separate the frosting into 4 bowls and add food coloring to the bowls. Spoon the frostings into separate pastry bags fitted with small tips. If you don\u2019t have pastry bags, use ziptop bags with the corners snipped off. Decorate the cooled cookies! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28094,"Dill Pickle Soup 5 tablespoons butter or margarine 5 medium carrots, shredded 2 large potatoes, cubed (about 2 cups) 3 large dill pickles, shredded 1 cup flour 1 cup sour cream Salt Pickle juice Instructions: Combine 5 cups water, the butter, the carrots and potatoes in a saucepan. Bring to a boil and cook until the potatoes are tender. Add the pickles and continue to boil.
Meanwhile, whisk together the flour, sour cream and salt in a separate bowl. Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken. Bring to a boil, then remove from the heat. Add pickle juice, to taste. ","[Chardonnay, Riesling, Gewrztraminer]" 28095,"Five cl Strip Steak with Corned Beef Hash, Onion Pickle and Hot Country Mustard Sauce 4 (10-ounce) strip steaks 2 jalapenos, chopped 2 serrano chiles, chopped 2 poblano chiles, seeded and chopped 2 anaheim chiles, seeded and chopped 1/4 cup sambal cl paste 3 shallots, chopped roughly 4 cloves of garlic, chopped roughly 1/2 cup soy sauce 1/2 cup rice wine vinegar 1/4 cup honey 1 bunch cilantro, chopped roughly 1 teaspoon black pepper 2 large Yukon gold potatoes, cut julienne with the skin on 2 tablespoons canola oil 1 large onion, cut julienne 4 cloves garlic, minced 1 cup shredded cabbage 1 cup corned beef, chopped 1/2 cup parsley, chopped 1/2 cup cilantro, chopped Salt and pepper, to taste 2 tablespoons whole mustard seeds 2 tablespoons black peppercorns 2 tablespoons Szechuan peppercorns 2 tablespoons whole coriander seeds 5 Thai bird chiles 2 quarts cold water 1/2 cup kosher salt 1/2 cup sugar 2 bay leaves 3 pounds beef brisket, untrimmed Instructions: Onion Pickle 1 cup red wine 2 cups rice wine vinegar 3/4 cup sugar 1 tablespoon salt 2 large red onions, peeled and cut into 1/4-inch rings In a medium pot, reduce the red wine by 3/4. Add the vinegar, sugar and salt and bring to a boil. When the liquid is boiling, add the sliced onions and continue to cook for about 4 minutes until the onions are al dente. Cool before serving. HOT COUNTRY MUSTARD SAUCE: 4 shallots, chopped 4 cloves garlic, chopped 1/2 cup white wine 2 cups chicken stock 1/2 cup country mustard (grained mustard) Salt and pepper, to taste In a small stock pot, saute the shallots and garlic until lightly browned. Degalze with the white wine and reduce almost completely dry. Add the chicken stock and bring to a simmer. Simmer the sauce for about 5 minutes. Add the mustard to a blender cup, and add the hot chicken stock. Immediately cover and blend on high until the sauce appears thickened and frothy. Season with salt and pepper. PLATING Place a mound of the hash on a plate and top with the cooked steak. Ladle the mustard sauce around the plate and garnish with the onion pickle and some chopped cilantro and parsley. Hot Country Mustard Sauce: 4 shallots, chopped 4 cloves garlic, chopped 1/2 cup white wine 2 cups chicken stock 1/2 cup country mustard (grained mustard) Salt and pepper, to taste In a small stock pot, saute the shallots and garlic until lightly browned. Degalze with the white wine and reduce almost completely dry. Add the chicken stock and bring to a simmer. Simmer the sauce for about 5 minutes. Add the mustard to a blender cup, and add the hot chicken stock. Immediately cover and blend on high until the sauce appears thickened and frothy. Season with salt and pepper. Plating: Place a mound of the hash on a plate and top with the cooked steak. Ladle the mustard sauce around the plate and garnish with the onion pickle and some chopped cilantro and parsley. Excluding the steaks, puree all the ingredients in a food processor until smooth. Marinate the steaks for about 15 to 20 minutes in the puree and set aside. On a hot grill, cook the steaks, about 3 minutes on each side for medium rare. Let rest for 3 minutes. Cook the julienne potatoes in boiling, salted water for about 4 minutes, or until the potatoes are al dente, shock in ice water and drain well. In a very hot skillet, add the oil and saute the onions, garlic, cabbage, corned beef and potatoes until well browned and crispy. Finish with the chopped herbs and salt and pepper. In a dry skillet, toast the mustard seeds, peppercorns, coriander and Thai bird chiles until aromatic. Mix the water, salt, sugar, bay leaves and toasted spices well. Add the brisket to the brine and refrigerate, covered for 2 to 3 days. After well brined, remove the brisket and transfer to a medium stock pot. Cover with cold water and bring to a simmer. Simmer the beef until very fork tender, adding more water as needed, about 3 hours. Cool the meat in the liquid to retain additional flavor. ","[Cabernet Sauvignon, Syrah, Pinot Noir, Tempranillo]" 28096,"Sweet and Sour Bok Choy 1/4 cup balsamic vinegar 1 red cl pepper, stem and seeds removed and diced 1 large clove garlic, lightly crushed with the side of a knife blade and quartered 1/2 teaspoon salt 1/8 teaspoon ground black pepper 2 tablespoons sugar 1 tablespoon water 1 tablespoon cornstarch 1 bok choy, cut into bite sized pieces and tough spines removed or 3 baby bok choy, halved and tough parts removed from stem end Instructions: Through the feed tube of a running blender add, 1 at a time, the vinegar, cl pepper, garlic, salt, black pepper, and sugar. Remove to a bowl. In a separate small bowl, create a slurry by gradually whisking 1 tablespoon water into the cornstarch. Then whisk the slurry into the sauce. Steam bok choy until tender and coat with sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 28097,"Stuffed Fera 2 shallots, julienned using a mandolin 2 tomatoes, julienned using a mandolin 2 tablespoons fresh parsley, finely chopped 1 tablespoon fresh chives, finely chopped Salt and freshly ground black pepper
1/2 baguette, cubed 1 cup milk 1/3 cup white wine 2 tablespoons olive oil 1 whole fera fish, cleaned, or trout or cod 1 heaping tablespoon pink peppercorns 3 to 4 slices lemon Instructions: Preheat the oven to 350 degrees F. Mix together the shallots and tomatoes in a bowl, and then add the parsley and chives and sprinkle with salt and pepper.
Soak the baguette cubes briefly in the milk in a large mixing bowl until the milk has been absorbed and the bread is soft. Pour in the white wine. Mix the bread mixture into the tomato mixture and add the olive oil.
Line a baking sheet with aluminum foil and place the fish on top. Stuff the fish generously with the tomato and bread mixture, then sprinkle the pink peppercorns on top of the fish. Sprinkle with salt and place the sliced lemons on top. Wrap the fish in the aluminum foil and bake in the oven, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 28098,"Horseradish Cream Sauce 1 cup sour cream 1/4 cup heavy cream 1/4 cup horseradish Instructions: In a small bowl stir together the sour cream, heavy cream, and horseradish. ","[Chardonnay, Riesling, Gewrztraminer]" 28099,"Raspberry, Pistachio and Rosewater Semifreddo 6 egg yolks 3 tablespoons honey 1 cup heavy cream, whipped 2 teaspoons rosewater 1/2 pint fresh raspberries, plus extra to serve 3 tablespoons shelled pistachio nuts, chopped Instructions: Whisk the egg yolks and honey together with an electric beater for 10 minutes or until the mixture is thick, pale yellow, creamy and doubled in volume, about 10 minutes. Fold in the whipped cream and rosewater until just combined. Line the base and 2 sides of the loaf pan with a sheet of plastic wrap, leaving the wrap hanging over the sides of the pan. Spoon in the raspberry mixture and fold the plastic over the top to cover the semifreddo. Freeze until the dessert is partially frozen, about 1 to 2 hours. Remove the pan from the freezer, and stir in the 1/2 pint raspberries and pistachios. Cover with plastic wrap and return the loaf pan to the freezer until it is completely frozen. Transfer the loaf pan to the refrigerator to soften, about 20 minutes before serving. Turn the dessert out of the tin, and slice it and garnish with extra raspberries. Serve cold. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 28100,"Banana Schnitzles Vegetable oil, for frying 1/4 cup all-purpose flour 1/2 cup unflavored bread crumbs 1 large egg 2 tablespoons milk 4 ripe but firm bananas 1/4 cup confectioners' sugar 1/2 teaspoon ground cinnamon Instructions: Preheat oil to 365 degrees in a deep fryer or skillet. Make sure the oil is at least 3/4-inch deep. Place the flour and breadcrumbs on separate plates. In a medium bowl, mix together the egg and milk. Cut bananas diagonally into 3/4-inch-thick-slices. Dredge individual pieces of banana in the flour and shake off the excess. Dip into the egg mixture to coat, then dredge in bread crumbs. Working in small batches, fry the bananas for 3 minutes on each side, or until golden brown. Remove from the oil with tongs and drain well on paper towels. Mix together the confectioners' sugar and cinnamon, and dust liberally on the schnitzels. Serve while still hot. Goes great with ice cream. These should be served immediately, but they can be held for 3 hours at room temperature, then reheated for 5 minutes in a 350 degree oven. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 28101,"Blue Cheese Burgers 2 pounds ground chuck 1 pound ground sirloin 1/2 cup seasoned dry bread crumbs 1/4 cup steak sauce (recommended: Crosse and Blackwell) 3 extra-large eggs 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 8 to 10 hamburger buns 8 ounces blue cheese, sliced (recommended: Danish Blue) Arugula and sliced tomatoes, for serving, optional Instructions: Carefully mix the meats, bread crumbs, steak sauce, eggs, salt, and pepper with the tines of a fork, but do not mash them. Lightly form hamburger patties and press lightly into shape. Prepare a charcoal or a stove-top grill. Cook the hamburgers for 4 minutes on 1 side, then turn and cook 3 minutes on the other side for medium-rare. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes. Meanwhile, grill the buns, cut side down, for 1 minute, until toasted. Place a hamburger and a slice of blue cheese in each bun, plus arugula and tomato, if desired, and serve hot. ","[Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel]" 28102,"Grilled Citrus Margarita 8 to 10 large limes 5 large lemons 4 oranges 1 1/4 cups superfine sugar (or caster sugar), plus more for rimming glasses 3/4 cup tequila, or more if desired Instructions: Preheat a grill on medium-high heat. Slice 2 of the limes and 1 of the lemons into rounds. Set aside.
Cut the oranges and the remaining 6 limes and 4 lemons in half crosswise. Pour 3/4 cup of the sugar in a bowl. Dip the cut side of each fruit in the sugar to lightly coat.
Grill the sugared fruit over medium-high heat until caramelized with char marks. When cool enough to handle, use a fork or citrus reamer to juice the grilled citrus. There should be about 2 cups of grilled citrus juice.
Stir the remaining 1/2 cup sugar into the juice and add the tequila, stirring to combine. Refrigerate until chilled.
When ready to serve, pour the drink mix into a large pitcher of ice. Add the sliced citrus rounds and serve over ice in glasses rimmed with sugar. ","[Tequila Sunrise, Sauvignon Blanc, Moscato, Cava]" 28103,"Slow-Cooker Chicken Curry 1 14-ounce can Thai coconut milk 1/4 cup Massaman curry paste (or red curry paste and 1 tablespoon sugar) 2 teaspoons fish sauce 2 teaspoons minced peeled fresh ginger Finely grated zest and juice of 1 lime, plus wedges for serving 1 stalk lemongrass 1/4 cup roasted unsalted peanuts, plus more for topping 1 pound small red-skinned potatoes, halved 2 pounds skinless, boneless chicken thighs Kosher salt Cooked white rice, for serving Chopped fresh cilantro, for topping Instructions: Whisk 1/2 cup water, the coconut milk, curry paste, fish sauce, ginger and lime zest in a 6- to 8-quart slow cooker. Smash the lemongrass stalk with the flat side of a knife or a meat mallet and tie in a knot. Add the lemongrass, peanuts and potatoes to the slow cooker. Top with the chicken thighs and gently press to submerge in the liquid. Cover and cook on low, 7 hours. Uncover the slow cooker and skim off some of the fat. Stir in the lime juice; season with salt. Break up the chicken into smaller chunks. Let stand 5 minutes, until the sauce thickens slightly; discard the lemongrass. Serve the curry with rice. Top with peanuts and cilantro and serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 28104,"Shiitake Mushroom and Sweet Onion Burgers 3 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 large sweet onion, sliced 2 pounds shiitake mushroom caps, sliced Sea salt and fresh ground black pepper 3 pounds ground beef Instructions: Preheat grill to medium heat. Heat a skillet over medium-high heat. Add the olive oil and butter. When melted, add the onion and cook until translucent, about 5 minutes. Add the mushrooms, sea salt, and pepper, to taste. Cook until the mushrooms are tender, about 5 minutes. Remove the pan from the heat and allow to cool. In a large bowl, combine the cooled onion mixture and ground beef with sea salt and pepper to taste. To adjust seasonings, form a small test patty, cook, and taste. Adjust if necessary. Form the meat mixture into 6 patties. Place the patties on the heated grill and cook, turning once, until desired doneness, about 2 to 3 minutes per side for medium-rare. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 28105,"Turkey Shepherd's Pie 2 tablespoons vegetable oil 1 yellow onion, chopped
1 clove garlic, minced
2 pounds dark and white meat ground turkey, 85% lean
1 1/2 teaspoons kosher salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1 cup leftover gravy
1/2 cup frozen corn, thawed
1/2 cup frozen baby lima beans, thawed
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
4 cups mashed potatoes
1 cup shredded Monterrey Jack cheese
2 large eggs, lightly beaten
Instructions: Preheat the oven to 400 degrees F. Heat the vegetable oil in a large cast-iron skillet over medium-high heat until very hot. Add the onions and cook until just starting to soften, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the ground turkey and then sprinkle in the salt, paprika and garlic powder. Cook, breaking up clumps of the turkey with a wooden spoon, until brown, about 6 minutes. Add the gravy, corn, lima beans, parsley, Worcestershire sauce and hot sauce. Reduce the heat to a simmer; simmer for about 3 minutes. While the filling simmers, stir together the potatoes, cheese and eggs in a large bowl, making sure it is thoroughly mixed. Layer the potatoes on top of the filling in the skillet. Bake the shepherd's pie until bubbling and golden brown, 30 to 45 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 28106,"Blueberry Pancakes 1 1/2 cups all-purpose flour 1/4 cup whole-wheat flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups lowfat buttermilk
1/4 cup sour cream
2 large eggs
3 tablespoons unsalted butter, melted and cooled
1 tablespoon finely grated lemon zest
1 1/2 teaspoons pure vanilla extract
1 tablespoon vegetable oil
1 cup fresh blueberries
Salted butter, for serving Pure maple syrup, for serving
Instructions: Preheat the oven to 250 degrees F. Line a baking sheet with a wire rack. Whisk together the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt in a medium mixing bowl until combined. Whisk together the buttermilk, sour cream, eggs, melted butter, lemon zest and vanilla in another medium bowl or large liquid measuring cup until smooth. Pour the liquid ingredients into the dry and stir gently with a rubber spatula until just combined but still lumpy. Heat 1 teaspoon of vegetable oil in a heavy non-stick griddle over medium heat. Use a medium ladle to pour about 1/4 cup of batter onto the griddle. Repeat, making 3 more pancakes. Sprinkle a small handful of blueberries (about 7) onto the surface of each pancake. Cook until golden on the underside and large bubbles rise to the surface, 3 to 4 minutes. Flip each pancake and cook until the underside is golden, 3 to 4 minutes more. Transfer the pancakes to the lined baking sheet and keep warm in the oven. Repeat with the remaining batter. Serve warm with butter and maple syrup. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 28107,"Grapes with Yogurt Sauce 1 ripe small banana, peeled and sliced 1/2 cup plain whole milk yogurt Superfine sugar to taste Dash of rum 1 1/2 cups red seedless grapes, rinsed and halved Mint leaves, or chopped pistachio nuts for garnish Instructions: Puree banana with yogurt and season with some superfine sugar and a dash of rum. Spoon into the bottom of wine glasses and spoon grapes over the top; garnish with mint or pistachios. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 28108,"Summer Peach 2 sprigs fresh thyme, leaves removed and stems discarded, plus 1 whole sprig for garnish 2 cups ice, plus more for serving 2 ounces Sauvignon Blanc 1 ounce peach nectar or peach puree 1 ounce peach-flavored vodka 1/2 ounce fresh lemon juice (1 tablespoon) 1 teaspoon agave nectar Peach slice, for garnish Instructions: Add the thyme leaves to a cocktail shaker and muddle. Fill with the ice and add the wine, peach nectar, vodka, lemon juice and agave and shake well. Strain over ice into a large white wine glass. Garnish with a peach slice and thyme sprig. ","[Sauvignon Blanc, Moscato, Riesling]" 28109,"Chicken Lollipops 60 chicken wings (about 5 pounds) 1 cup honey 1/2 cup whole-grain mustard 3/4 cup bread crumbs, seasoned Instructions: With a paring knife, cut around the thin tip of each chicken wing to loosen the meat around the joint. While holding the base, push the meat down gently to expose the bone and form a \chicken lollipop.\ Remove any flesh left on the thin end with a clean towel. Combine the honey and mustard in a mixing bowl. Thin the mixture out with a bit of water. Dip the chicken meat in honey-mustard, allowing the excess to drip off, then coat with bread crumbs. Preheat oven to 350 degrees F. Place \chicken lollipops\ on a baking pan standing up. Roast for 20 to 25 minutes. Serve immediately. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 28110,"French Toast with Mixed Berries 2 cups half-and-half or milk Three 3-inch cinnamon sticks, broken up into pieces 6 large eggs Pinch freshly grated nutmeg 3/4 teaspoon sugar 1 baguette (French bread), about 2 feet long 3 tablespoons unsalted butter Confectioners' sugar Marinated Berries, recipe follows 1 vanilla bean, split lengthwise, and seeds scraped out with a knife and reserved Grated zest of 1/2 lemon
Grated zest of 1/2 orange 1 cup water 2 tablespoons freshly squeezed orange juice 1 tablespoon freshly squeezed lemon juice 1/2 pint raspberries 2 tablespoons sugar 1/2 pint blueberries, rinsed 1/2 pint strawberries, rinsed, tops trimmed, halved or quartered, if large Instructions: In a small saucepan, heat the half-and-half with the cinnamon, just until bubbles form around the side of the pan. Remove from the heat; set aside to steep for 30 minutes.
In a medium bowl, lightly beat the eggs with the nutmeg and sugar. Strain the half-and-half into the eggs and discard the cinnamon pieces. Whisk to make a smooth batter.
Preheat the oven to 350 degrees F.
Slice the bread with a serrated knife on the diagonal, into 18 1-inch-thick pieces.
Heat a large skillet over medium heat and add half the butter. Dip 9 of the bread slices into the batter and add to the skillet. Cook the slices, turning once, until golden, about 2 to 3 minutes per side. Transfer the toasts to a baking sheet. Repeat with the remaining bread. Bake until the toasts are warmed through and slightly puffy, about 8 to 10 minutes.
Divide the toast on large plates and dust with confectioners' sugar. Top with the berries and serve immediately. In a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests, and water. Bring to a boil and then reduce the heat to low. Simmer very gently until syrupy, about 25 minutes. Remove from the heat and add the citrus juices. Combine the berries in a bowl. Strain the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 28111,"Chez Louis Potato Pie 5 pounds Idaho or russet potatoes 24 tablespoons butter (or duck fat) (4 sticks) 2 tablespoons coarsely chopped garlic 2 tablespoons finely chopped parsley Salt and freshly ground pepper to taste Instructions: Peel the potatoes. There should be about 4 1/2 pounds when peeled. Drop the potatoes into cold water until ready to cook. Bring enough water to boil to cover the potatoes when they are added. Add salt to taste. Add potatoes and cook 25 minutes, or until they are slightly undercooked. They will cook later in the oven. Meanwhile preheat oven to 450 degrees. Drain the potatoes and put them in a large heavy skillet. Sprinkle generously with pepper and add 16 tablespoons of butter. Using a large heavy spoon, cut the potatoes haphazardly into chunks, each about 2 inches thick. Let them cook 12 to 15 minutes, turning the pieces over so that they brown evenly. Meanwhile, heat a large heavy skillet (preferably a 12-inch, number 10 black iron skillet) until it is hot and almost smoking. Melt the remaining 8 tablespoons of butter in a saucepan and pour it into the skillet. Add 1 tablespoon of the garlic and the potato mixture, mix together and then flatten it on top with a large heavy metal spoon. Let cook moderately high heat for three minutes. Place the skillet in the oven and bake 15 minutes. Remove form the oven and pour off the free butter from around the sides, taking care not to let the potatoes fall form the skillet (this butter may be recycled and put to other uses, such as scrambling eggs). Cover the skillet with a heat proof round dish, such as a pizza pan. Invert the skillet onto the pan, allowing the potatoes to fall evenly on the pan. Place the pan in the oven and bake 15 minutes longer. Pour off any free-flowing butter from the pan. Carefully slide the pie from the pizza pan or other pan onto a round serving dish. Sprinkle the garlic into a circle in the center of the pie, garnish around the circle of garlic with an outer circle of chopped parsley. Serve with the perfect roasted chicken, T-bone or roasted lobster ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28112,"Plain and Perfect Bread Pudding 2 tablespoons butter, melted, plus more for the baking dish 2 1/2 cups sourdough bread cubes (1-inch cubes) 2 1/2 cups milk
1 1/2 tablespoons vanilla
2 large eggs
1 cup granulated sugar
1/2 cup lightly packed brown sugar Whiskey Cream Sauce, recipe follows, for serving Instructions: Preheat the oven to 325 degrees F. Butter a 9-inch baking dish. Arrange the bread cubes tightly in the prepared baking dish. Beat together the butter, milk, vanilla and eggs in a large bowl. Add the granulated and brown sugars and mix until dissolved. Pour the mixture over the bread. Put the baking dish on a baking sheet. Bake until the crust is golden brown, 55 to 70 minutes. Let rest for 20 minutes before serving. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 28113,"Skate Wings with Grenoble Sauce Freshly ground black pepper 1/4 cup flour 2 tablespoons olive oil 1/4 cup minced shallots 2 tablespoons capers 2 lemons. juiced 1/2 cup dry white wine 2 stick butter, cut into cubes 1 tablespoon plus 1 teaspoon finely chopped fresh parsley leaves 2 cups assorted vegetables, blanched if needed (such as haricots verts, baby carrots, halved, thinly sliced squash, thinly sliced zucchini, thinly sliced shiitake mushrooms, thinly sliced red onions, etc,) 8 skate wings, (3 to 4 ounces each) cleaned Salt Instructions: Season the skate with salt and pepper. Season the flour with salt and pepper. Dredge the skate in the flour, coating completely. In a large saute pan, over medium heat, add the oil. When the oil is hot, saute the skate for 2 to 3 minutes on each side. Remove the fish from the pan and set aside. Add the shallots and capers. Season with pepper. Saute for 1 minute. Add the lemon juice and wine. Bring the liquid to a boil. Reduce the heat to medium low and simmer until the liquid reduces by half, about 6 to 8 minutes. Whisk in the butter, a cube at a time. Season with salt and pepper. Stir in 1 tablespoon of parsley. Add the fish back into the sauce and simmer for 2 to 3 minutes. In another saute pan, heat the remaining tablespoon of the oil. When the oil is hot, add the vegetables. Season with salt and pepper. Saute for 2 to 3 minutes. To serve, spoon the vegetables in the center of each plate. Place the skate on top of the vegetables and spoon the sauce over the fish. Garnish with remaining parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 28114,"Mango Mache Asafetida Salad with Lime Sherbet 3 cups milk 1/2 cup sugar 1 cup freshly squeezed lime juice 1/2 cup mango puree 1/2 teaspoon asafetida Pinch of salt 1 teaspoon sugar 1/3 cup pistachio oil 2 peeled mangoes 12 ounces mache salad 1/2 cup pistachios Crystallized ginger, recipe follows 2 (2 to 3-inch) lobes ginger 2 cups water 6 cups sugar Instructions: For the lime sherbet, in a saucepan, whisk together the milk and sugar over a medium flame, until the sugar is dissolved. Remove the mixture from heat and cool over an ice bath. Stir in the lime juice, and then process in an ice cream machine according to the manufacturer's instructions. For the dressing, combine the mango puree, asafetida, salt, and sugar in a bowl and whisk together until mixed. While whisking slowly drizzle in the oil, and continuing to whisk until an emulsification is reached. For the salad, slice the mango thinly or use a peeler and peel the flesh into long strips. Toss the mango strips, mache, pistachios, and crystallized ginger with the dressing, and then arrange in a small mound on the plate. On top, set a scoop of the lime sherbet. Begin by gently peeling the skin from two lobes of ginger. Using a knife or peeler tends to remove too much flesh; a less wasteful method is to use the edge of a spoon. Slice both lobes lengthwise into thin pieces, using a mandoline or knife. Add 2 cups water and 2 cups of the sugar to a medium saucepan, and bring to a boil over high heat. Reduce the heat, add the ginger, and simmer for 20 to 30 minutes, or until they are soft. Remove the ginger pieces using a strainer and cool briefly. Spread the remaining 4 cups of sugar on a baking sheet and dredge the ginger pieces in the sugar until both sides are entirely covered. Transfer the ginger to another baking sheet and air dry for several hours, until crisp. Cut into short, 2-inch sticks. Place in an airtight container. They will last for more than 3 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 28115,"Rum Chica Rum Chicken 2/3 cup dark rum 1/3 cup orange juice 1 teaspoon orange zest 3 tablespoons Worcestershire sauce 1 (1-inch) piece ginger, peeled and grated 2 tablespoons dark brown sugar 6 garlic cloves, finely chopped 1 tablespoon freshly chopped cilantro leaves, plus more for garnish 2 pounds boneless skinless chicken breasts or thighs, trimmed of excess fat 1 orange, thinly sliced into rounds, for garnish Instructions: Whisk the rum, orange juice, orange zest, Worcestershire sauce, ginger, brown sugar, garlic, and cilantro together in a large bowl. Add the chicken pieces, cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours. Preheat your grill to medium-high heat. Remove the chicken from the marinade and place the chicken on the grill and cook until browned on both sides and the juices run clear, about 10 minutes per side, basting with leftover marinade a few times throughout. Serve sprinkled with cilantro and garnish with the orange slices. ","[Rum, Moscato, Sauvignon Blanc, Pinot Grigio]" 28116,"Parmesan Spinach Cakes 12 ounces fresh spinach, (see Note) 1/2 cup part-skim ricotta cheese, or low-fat cottage cheese 1/2 cup finely shredded Parmesan cheese, plus more for garnish 2 large eggs, beaten 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper Instructions: Preheat oven to 400 degrees F. Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine. Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full). Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28117,"Meat Filled Wonton Skins 1 package Wonton Wrappers 14 ounces ground pork 2 tab sesame oil 2 tab soy sauce 1 teaspoon salt 1/2 teaspoon crushed red pepper flakes 1 egg, lightly beaten 1 scallion, finely sliced 2 cups bean sprouts 4 ounces bok choy, julienned 1/2 cup carrots, finely chopped 3 cloves garlic Instructions: Mix pork with sesame oil and soy sauce. (Saute first if you wish). Add salt, pepper, egg and scallion. In a vegetable steamer, steam bean sprouts, cabbage, carrot and garlic for 5 minutes or until tender. Cool, squeeze out moisture and chop into a mince. Add to pork mixture. Filling is ready.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28118,"Chicken Noodle Soup 1/2 medium onion, thinly sliced 1 small carrot, thinly sliced 2 stalks celery, thinly sliced 2 sprigs fresh thyme 2 sprigs flat-leaf parsley 6 cups chicken broth, homemade or low-sodium canned 1/2 cup water Kosher salt and freshly ground black pepper 1/3 pound egg noodles (preferably wide ones) 1 1/4 cups shredded cooked chicken (meat from about 1 breast) 1 tablespoon whole flat-leaf parsley leaves, and/or 1 tablespoon fresh dill fronds, for garnish Instructions: Put the onion, carrots, celery, thyme, parsley, chicken broth, and water in a medium pot. Season with salt and pepper, to taste, and bring to a simmer over medium high heat. Simmer until the vegetables are almost tender, about 5 minutes. Add the noodles and cook until tender, 5 to 8 minutes (depending upon the size of the noodles). Add the chicken, warm through, and then adjust the seasoning, if necessary, with salt and pepper. Serve garnished with parsley and dill. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 28119,"Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil 1 recipe flat bread 1 8 ounce container of ricotta cheese, drained 3 plum tomatoes, diced 2 tablespoons basil chiffonade Shaved parmesan 1/2 cup olive oil 6 cloves roasted garlic Instructions: Place oil and garlic in a blender and blend until smooth. Strain. Set aside. Flatten dough, brush liberally with olive oil and through on the grill. Grill on one side until golden brown. Turn over and spread with ricotta, tomatoes and basil. Remove and top with shaved parmesan and drizzle with garlic oil; ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 28120,"Crunchy SuperFood Breakfast Parfait 1 cup coconut or almond milk 3 tablespoons chia seeds 1 tablespoon agave nectar 1/2 tablespoon cracked flax 1/2 tablespoon cracked hemp seeds 1 teaspoon pure vanilla extract Blueberries, pomegranate seeds or other fresh fruit or berries Granola, raw oats, nuts or honey, for garnish Instructions: Combine the coconut milk, chia seeds, agave nectar, flaxseeds, hemp seeds and vanilla in a medium bowl, and let sit for 10 minutes, whisking every couple of minutes. The mixture will start to set like gelatin. Place some fruit in a parfait glass, add the milk mixture and let sit in the refrigerator overnight. Top with granola, raw oats, nuts or honey. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 28121,"Sausage Pasta Casserole 2 tablespoons extra-virgin olive oil, plus more for the baking dish Kosher salt 1 pound rigatoni 1 pound sweet Italian sausage, removed from the casings 1 medium onion, sliced 1 medium bulb fennel, trimmed, cored and sliced 3 cloves garlic, chopped 1/4 teaspoon red pepper flakes 1 28-ounce can whole tomatoes, crushed by hand 1/2 cup heavy cream 1/2 cup fresh basil leaves, coarsely chopped 2 cups shredded mozzarella cheese (8 ounces) 1/2 cup grated parmesan cheese (1 ounce) Instructions: Preheat the oven to 425 degrees F. Brush a shallow 3-quart baking dish with olive oil. Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente; you still want it to retain a little bite. Reserve 1/2 cup pasta water. Drain well. Meanwhile, in a large Dutch oven over medium-high heat, add the olive oil. When the oil is hot, add the sausage and cook and crumble with a wooden spoon until no longer pink, about 4 minutes. Add the onion and fennel; cook until softened, about 10 minutes. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 1 minute. Add the tomatoes and season with salt. Bring to a simmer and add the cream. If the sauce is too thick, add a little water from the pasta. Turn up the heat to medium high and simmer rapidly to thicken the sauce and blend the flavors, about 10 minutes. Add the rigatoni and basil and toss to coat the pasta with the sauce. Remove from the heat and stir in half each of the mozzarella and parmesan. Transfer the mixture to the prepared baking dish and sprinkle with the remaining mozzarella and parmesan. Bake until browned and bubbly, 15 to 20 minutes. Let sit 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 28122,"Golden Beet Carpaccio Salad 1 large golden beet, or 3 medium red beets (about 12 ounces), trimmed 1/3 cup olive oil 1 red jalapeno cl, stemmed, seeded, and minced 1 tablespoon distilled vinegar Kosher salt and freshly ground black pepper 1/3 cup gorgonzola cheese, crumbled 1 cup baby arugula Instructions: Preheat the oven to 400 degrees F. Wrap the beet tightly in foil. Roast the beet directly on the oven rack for 40 minutes, or until just tender when pierced with a knife. Unwrap, cool to room temperature, and then refrigerate until completely chilled. (The beet can be made 1 day ahead. Wrap in plastic and refrigerate.) For the cl oil: In a small saucepan, combine the oil and minced cl, and set over medium-high heat. As soon as the cl begins to sizzle and turns orange in color, turn off the heat. Transfer the cl oil to a small bowl and cool completely. (The cl oil can be made 1 day ahead. Keep covered at room temperature.) Carefully peel the beet. Using a mandolin, set at 1/8-inch thickness, or a very sharp knife, cut the beet into paper-thin rounds. Arrange the beet slices overlapping on a large platter. Sprinkle the vinegar all over. Drizzle some of the cl oil (with the minced cl) all over the beets. Season the beet slices generously with salt and pepper. Sprinkle all over with the Gorgonzola cheese. Garnish with the arugula and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 28123,"Apricot-Dark Chocolate Trail Mix 12 ounces high-quality dark chocolate, cut into chunks (about 3 cups) 2/3 cup dried cranberries 1 cup dried apricots, quartered 12 pieces candied ginger, coarsely chopped 1 cup lightly toasted pecans or walnuts Instructions: Mix the ingredients together. Divide among 6 jars or footed cellophane bags. Seal with a ribbon and sticker or a gift tag. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 28124,"Caramel Sauce 2 cups sugar 1 cup water 3/4 cup heavy cream 1 tablespoon orange-flavored liqueur (recommended: Grand Marnier) Instructions: In a saucepan combine sugar and water and bring to a boil over high heat. Lower the heat to medium and simmer until the mixture turns deep amber in color, about 6 to 8 minutes. Watch very carefully as this mixture turns color very quickly. Carefully add the cream. The mixture will bubble and spit when the cream is added. Remove from the heat, stir, and add the liqueur. Cool slightly. ","[Chardonnay, Riesling, Moscato, Sparkling Wine]" 28125,"Smoked Adobo Marinated Brisket Tortas with Horseradish Crema and Caramelized Onion-Tomato Relish 12 cloves garlic, chopped
6 plum tomatoes, halved and grilled
Zest of 1 orange plus 1/2 cup freshly squeezed orange juice
1/4 cup fresh cilantro leaves
1/4 cup canola oil, plus more for grilling rolls
1/4 cup red wine vinegar
3 tablespoons ancho cl powder
3 tablespoons pasilla cl powder
2 tablespoons chipotle puree
2 tablespoons dark brown sugar
One 6- to 7-pound whole brisket, with 1/4-inch layer of fat on top
4 cups apple juice
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
8 to 12 soft white rolls, Mexican bolillos or teleras
Horseradish Crema, recipe follows
Caramelized Onion-Tomato Relish, recipe follows
1 head iceberg lettuce, finely shredded 1/4 cup prepared horseradish, drained
2 cups Mexican crema
1/2 cup queso fresco
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3 tablespoons canola oil
2 large Spanish onions, halved and thinly sliced
1 pint grape tomatoes, cored
2 cloves garlic, finely chopped
1 jalapeno, finely diced
1/4 cup red wine vinegar
Sugar
1/4 cup finely chopped fresh cilantro Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Instructions: Combine the garlic, grilled tomatoes, orange zest and juice, cilantro, oil, vinegar, cl powders, chipotle puree and sugar in a food processor and process until smooth. Place the brisket in a large disposable pan, add the marinade and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours. Remove the brisket from the marinade 1 hour before putting on the smoker. Prepare the ceramic cooker: Remove the grill grate and ceramic plate from the cooker. Add the hot hardwood charcoal and scatter the soaked wood chips over the top. Adjust the cooker to maintain a temperature of 225 to 250 degrees F. This temperature should be maintained throughout the entire smoke. Put on the ceramic plate. Put a pan with some of the apple juice on the plate, and then put on the grill grate. Sprinkle the brisket on both sides with salt and pepper. Place the brisket, fat-side up, on your smoker grate and close it up for the long smoke. Open your barbecue smoker every hour or two and spray the brisket liberally with apple juice to help keep the meat from drying out. Once the internal temperature reaches 165 to 170 degrees F on a meat thermometer, after about 7 hours at the lower temperature range, the meat starts to get tender. At this point, wrap the brisket in foil ? this little trick is a big help in getting the meat tender, especially for beginners. Continue to cook until the meat reaches an internal temperature of 190 degrees F, 1 to 2 more hours. Remove and let rest for 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Slice or shred the brisket. Toss in the reserved liquid. To make the sandwiches: Split the rolls in half, oil the cut sides lightly, season with salt and pepper and grill, cut-side down, until lightly toasted. Spread some Horseradish Crema on the bun tops and bottoms. Top the bottoms with some of the meat, then some Caramelized Onion-Tomato Relish, then some lettuce. Top with the bun top and serve. Whisk together the crema, queso fresco and horseradish in a small bowl. Season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Heat the oil in a large saute pan over medium heat. Add the onions and slowly cook until caramelized, about 30 minutes, stirring occasionally. Add the tomatoes and cook until they just begin to break down. Add the garlic and jalapeno and cook for 1 minute. Add the vinegar and a pinch of sugar and cook for 2 minutes. Season with salt and pepper. Transfer the onions to a bowl and add the cilantro. Let sit at room temperature for 30 minutes to allow the flavors to meld. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 28126,"The Original Treats TM 3 tablespoons butter or margarine 1 package (10 oz., about 40) regular marshmallows 6 cups RICE KRISPIES? cereal

• OR - 4 cups miniature marshmallows Instructions: In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary. ","[Chardonnay, Moscato, Sauvignon Blanc, Merlot]" 28127,"Fresh Pizza Dough 2 packages active dry yeast 2 teaspoons sugar 2 cups warm water (100 to 110 degrees F.) 2 tablespoons kosher salt 6 cups unbleached all-purpose flour, plus more for dusting 2 tablespoons extra-virgin olive oil, plus extra for bowl Instructions: In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes. If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic. If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 28128,"Marinated Beet and Stilton Salad 5 to 6 medium beets (about 1 1/2 pounds) Kosher salt and freshly ground black pepper
  2 teaspoons lemon zest plus 1/4 cup lemon juice
  1/4 cup chopped fresh flat-leaf parsley (about 1/2 bunch) 2 1/2 tablespoons olive oil
  3 sprigs fresh thyme, leaves removed and chopped
  2 green onions, green parts only, sliced
  2 ounces Stilton blue cheese, crumbled
  1 bunch watercress, leaves and thin stems only Instructions: Put the beets in a large pot of water, season heavily with salt and bring to a boil over medium-high heat. Reduce the heat to medium and cook until tender, 20 to 25 minutes. Remove the beets from the water, cover with a clean kitchen towel and allow to cool for 5 minutes. Meanwhile, combine the lemon zest and juice, parsley, olive oil, thyme and green onions in a medium bowl. Season with salt and pepper. Using the same kitchen towel, remove the skins of the beets. Cut the beets into 1/2-inch-thick half-moon pieces and add to the dressing. Cover with plastic wrap and refrigerate for 1 hour. When ready to serve, add the marinated beets to each individual plate. Top with some crumbled blue cheese and watercress. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 28129,"Peanut Butter Cheesecake 2 pounds cream cheese 1 1/2 cups granulated sugar 4 large eggs 1 cup creamy peanut butter 1 tablespoon all purpose flour 2 teaspoons vanilla extract Powdered sugar or mint Instructions: Preheat oven to 350 degrees. Combine cream cheese and peanut butter in a large bowl. Beat the mixture in an electric mixer (using a wire whip) until smooth. Gradually add sugar and flour. Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture. Scrape ingredients from side of bowl before adding eggs. Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is smooth. Mix in the vanilla extract. Be careful not to over-mix. Remove bowl from mixer. Pour mixture into prepared peanut butter cookie crust. Place cheesecake in oven on center rack. Bake cheesecake in a water bath for approximately 2 hours in 350 degree oven or until tip of a knife comes out clean when inserted in center of cake. Dust with powdered sugar or sprinkle with chopped mint. PEANUT BUTTER COOKIE CRUST: 10 peanut butter cookies 1 teaspoon sugar 2 or 3 tablespoons melted butter Vegetable oil spray Use hands to crumble peanut butter cookies in a small mixing bowl. Add 1 teaspoon of sugar. Add 2 or 3 tablespoons of melted butter (depending upon the desired consistency). Mix all ingredients well. Spray a 9 by 3-inch springform pan with the vegetable oil. Place ingredients into the bottom of spring form pan. Using fingertips or spoon, press ingredients to form crust. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 28130,"Eggs Benedict 1/4 cup white wine vinegar 8 eggs
  Extra-virgin olive oil
  8 thick slices Canadian bacon
  4 English muffins, fork split
  Hollandaise Sauce, recipe follows 4 cups mesclun mix
  Juice of 1/2 to 1 lemon
  Kosher salt
  4 sticks (2 cups) unsalted butter 6 tablespoons white wine vinegar
  1 teaspoon crushed black peppercorns
  Ice cubes, as needed
  6 egg yolks
  1 lemon, juiced
  Pinch cayenne pepper
  Kosher salt
  Instructions: Fill a large, wide pot halfway with water and bring to a boil. Add the vinegar and reduce the heat until the water in the pan has no more bubbles. Crack the eggs very close to the surface of the water and gently drop them in. Cook for 3 to 4 minutes. Using a slotted spoon, remove the eggs to a bowl of cold water. Reserve the eggs in the cold water and reserve the poaching liquid to reheat the eggs. (Obviously, if you're poaching the eggs a day ahead, you can reheat the eggs in new water!) Coat a large saute pan lightly with olive oil and heat to medium. Add the Canadian bacon slices and cook on both sides until hot but not brown. Toast the English muffins. Place 1 slice of Canadian bacon on each English muffin half. Warm up the egg poaching liquid (or a pot of new water if you're poached ahead) and place the eggs in the water for 1 minute, or until the eggs are warm but not cooking any further. Remove the eggs with a slotted spoon, blot with a paper towel or tea towel, and place on the English muffin halves. Top with Hollandaise Sauce. Toss the mesclun with lemon juice, big fat finishing oil and salt. Garnish each plate with the dressed greens. Melt the butter over medium heat in a small saucepan. While the butter is melting, skim off the froth that accumulates on the surface. Simmer for 15 to 20 minutes, then gently ladle the clear butterfat into a measuring cup or small pitcher with a spout; this is clarified butter. Be sure to leave the milk solids in the bottom of the pan. Combine the vinegar and peppercorns in a small saute pan and cook over a medium heat until almost all the vinegar has evaporated. Remove the pan from the heat, toss in a couple of ice cubes and let sit until melted. Whisk the egg yolks in a medium metal bowl until frothy and fluffy. Strain the peppercorn liquid into the egg mixture. Fill a medium saucepan with 1 inch of water and bring to a simmer. Place the metal bowl on top of the saucepan and gently cook the eggs for 2 to 3 minutes, whisking frequently. Very slowly begin to whisk in the clarified butter. Start with 2 or 3 drops and continue with a couple more drops after the butter is incorporated. Continue adding the butter a little at a time until all of it is incorporated and the sauce is fluffy and foamy. If the eggs seem to be cooking too quickly, pull the bowl from the saucepan and lower the heat. If the eggs start to curdle, immediately toss in an ice cube to cool them down. Once all the butter is combined, add the lemon juice and season the sauce with cayenne and salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 28131,"Grilled Lasagna 1 1-pound ball fresh mozzarella, halved and thinly sliced 1/2 cup grated parmesan cheese
  Pinch of red pepper flakes Kosher salt 2 cloves garlic, grated 1 tablespoon extra-virgin olive oil, plus more for drizzling 3 large tomatoes (2 thinly sliced, 1 grated) 12 no-boil lasagna noodles 8 cups baby spinach (about 5 ounces) 1/3 cup low-fat ricotta cheese 1/3 cup chopped fresh herbs (basil, mint and/or parsley) Instructions: Preheat a grill to medium. Combine the mozzarella, parmesan, red pepper flakes, 1/2 teaspoon salt, and all but 1/4 teaspoon garlic in a bowl; drizzle with olive oil and toss. Season the sliced tomatoes with salt. Lay out 4 double-layer sheets of nonstick foil. Drizzle each with olive oil, top with 1 noodle and sprinkle each noodle with 1 tablespoon water. Divide half each of the spinach, sliced tomatoes and mozzarella mixture among the noodles. Repeat to make another layer of noodles, water, spinach, tomatoes and mozzarella mixture. Finish each stack with a noodle, 1 tablespoon water and a drizzle of olive oil. Bring the foil together and crimp tightly closed to make 4 flat packets. Grill the packets, covered, until tender, about 10 minutes per side. Let rest 5 minutes. Meanwhile, mix the grated tomatoes, a pinch of salt, the reserved 1/4 teaspoon garlic and 1 tablespoon olive oil in a bowl. Open the packets and cut the lasagna in half, if desired. Top with the tomato mixture, ricotta and herbs. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 28132,"Fried Organic Chicken Tamales with Red cl and Cotija 6 whole chicken legs (drumstick and thigh connected) Salt and pepper
  2 pounds masa 1 pound duck fat, melted
  Salt and pepper 12 tomatillos 10 cloves garlic
  4 jalapenos
  1 bunch fresh cilantro
  1 onion, quartered
  3 tablespoons ground coriander
  3 tablespoons ground cumin
  Salt and pepper
  Red cl Sauce, recipe follows Duck fat, for frying
  Cotija, finely grated
  3 pounds dried red chiles 10 garlic cloves
  1 onion, quartered
  3 tablespoons ground coriander
  3 tablespoons ground cumin
  Salt and pepper
  Instructions: For the chicken: Preheat the oven to 350 degrees F. Place chicken on a half-sheet tray. Sprinkle all over with salt and pepper, then place skin-side up. Roast until cooked through, about 40 minutes. Let cool. Pull off skin and remove meat from bone. Refrigerate until ready to use. For the masa: Put masa in a bowl and add duck fat, plus a fat pinch each of salt and pepper. Mix until integrated. Add 1/2 cup water to help make a smooth, pliable mass, which will be easy to spread. Set aside. For the cl verde: Place tomatillos, garlic, cilantro, onion, coriander, cumin, salt and pepper in a medium saucepot and add enough water to cover. Place pot over medium-high heat. Bring to a boil, then lower to a simmer and cook until tomatillos are soft and color deepens, about 20 minutes. Remove from heat and let cool. Pull ingredients from water and place in a blender. (Some liquid is fine.) Blend until smooth and season to taste. Return cl verde to the same saucepan and add the pulled chicken. Bring to a simmer and cook for 10 minutes. Remove from heat and allow to cool. For the fried chicken tamale: Place a corn husk in the palm of your hand. It should just cover your hand; trim down if necessary so not overly large. Place a wooden kitchen spoonful of masa (approximately 6 tablespoons) in center of husk. Smooth masa to the edges of the husk using back of spoon. Place 4 tablespoons chicken cl verde mixture in middle of masa. Put tamale on a counter and fold in both long sides, then tuck in bottom and top of husk to form a neat package. Repeat with remaining ingredients. Using a steam pot or hotel pan with perforated insert, fill pot with water to bottom of perforated insert. Place a layer of tamales in the insert, being careful not to crowd or stack them. Cover pot with a lid or aluminum foil. Allow the pan to steam over medium-high heat and cook tamales for about 35 minutes. Let tamales cool. Warm Red cl Sauce in a saucepan over medium heat. Preheat duck fat in a deep-fryer to 350 degrees F. Remove husk from a tamale. Place in fryer basket and cook until exterior of tamale is crispy, about 3 minutes. Smear 1 ounce Red cl Sauce on bottom of a plate. Place tamale in center and garnish with Cotija. Serve hot. Repeat with remaining tamales. Remove stems from cl pods and shake out seeds. Place chiles in a medium saucepan along with garlic, onion, coriander, cumin, salt and pepper and add enough water to cover. Bring to a boil over medium-high heat, then lower to a simmer and cook for 25 minutes. Strain and discard excess water to help remove bitterness. Place remaining contents in a blender and puree until smooth.
  ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 28133,"Thai Melon Salad 3 garlic cloves, pureed 2 tablespoons palm sugar or dark brown sugar 1/4 cup fish sauce 1/4 cup fresh lime juice 3 or more serrano chiles to taste, stems removed and thinly sliced with seeds 1 tablespoon chopped kaffir lime leaves or 1 teaspoon grated lime zest 1/2 cup dried shrimp 1/2 cup roasted, unsalted peanuts 6 cups assorted melon cubes, in 1/2-inch cubes, each variety separated 1/4 cup fresh cilantro leaves for garnish Instructions: Dressing: Mix garlic, palm or brown sugar, fish sauce, lime juice, chiles, and lime leaves in a bowl. Roughly chop shrimp and peanuts by hand or in a food processor and add to garlic mixture. (The dressing can be made in advance and stored up to 3 days in the refrigerator.) To serve, arrange each variety of melon cubes in alternating rows on a platter or in individual bowls. Spoon dressing over melon in a strip and garnish with cilantro. Serve chilled. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 28134,"Tarte Tatin 4 ounces butter