Preheat broiler. Arrange banana halves in shallow pan, cut side up. Sprinkle rum evenly over bananas and shake cinnamon on top. Broil 4-inch from flame until softened and beginning to brown. Place two banana halves in each of four bowls. Place a scoop of vanilla ice cream top and serve, topped with chocolate curls. ","[Moscato, Riesling, Vinho Verde, Prosecco]" 21221,"Chipotle Beef Brisket Tacos 16 Mission? Medium/Soft Taco Flour Tortillas 2 Tbsp Vegetable oil 2? lb. Beef Brisket, trimmed of excess fat Salt and Black Pepper, to taste 1? cup Low-Sodium Beef Broth 3 Tbsp Tabasco? Chipotle Sauce 2 cups Monterey Jack Cheese, shredded 1 cup Roma Tomatoes, diced 2 cups Shredded Iceberg Lettuce, packaged Instructions: 1.Dice brisket into medium size chunks. Season lightly with salt and pepper. 2.Heat a heavy bottom skillet with vegetable oil over high heat. Add brisket chunks to cover the bottom of the pan in one layer. Brown the meat and stir to brown on all sides. Remove meat and transfer to a slow cooker. 3.Add broth to the skillet and bring to a boil. Add to beef in crock pot 4.Add the Chipotle sauce and set at medium. Allow to simmer for 2 ? to 3 hours until meat is tender and falling apart. Once meat is cooked thoroughly, gently shred with the back of a fork while still in slow cooker. 5.Warm flour tortillas with 2 tablespoon of cheese on each one in microwave or oven. Add ? cup of beef with some sauce on each tortilla. Top with 2 tablespoons of shredded lettuce and 1 tablespoon chopped tomatoes. Fold and serve.

• If serving a family of 4, use remaining brisket for other meals; burritos, nachos or etc. - If you desire, chopped onion and minced garlic can be added when you brown the brisket. - You can omit the vegetable oil and heat or 'render' fat in a large, heavy skillet until it browns and liquid fat covers the bottom of the skillet, then brown the beef in the rendered fat. - An authentic method of thickening the sauce that the beef is cooked in is to crush Mission(R) Round Tortilla Chips in a blender with some of the stock the beef has been cooked in. Add that mixture back to the sauce and heat to thicken. - Serve these tacos with sour cream, chopped cilantro, and a squeeze of fresh lime juice. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 21222,"Instant Pot Vanilla Cheesecake 35 vanilla wafer cookies (about 4.5 ounces) Pinch kosher salt 4 tablespoons unsalted butter, melted and cooled slightly 24 ounces cream cheese, at room temperature 3/4 cup granulated sugar 1/2 cup sour cream 1 tablespoon vanilla extract 3 large eggs, at room temperature Fresh berries, for topping
  1 cup sour cream 2 tablespoons confectioners' sugar 1 teaspoon vanilla extract Instructions: For the cheesecake: Put the cookies and salt in a food processor and pulse until the cookies are broken down into fine crumbs. Add the butter and pulse until completely combined. (The texture will be similar to wet sand.) Press firmly into the bottom and slightly up the sides of a 7-inch springform pan. Wipe out the bowl of the food processor and add the cream cheese, sugar, sour cream, vanilla extract and eggs. Process until completely smooth, opening the lid and scraping down the sides of the bowl as needed. Pour the mixture over the crust.
  Tear off a large piece of aluminum foil, about 1 1/2-feet long, and put the cheesecake pan in the center. Wrap the foil around the pan, folding down the sides as needed so the top of the pan isn?t covered. Tear off a second piece of aluminum foil, about 2-feet long, and lay the foil in front of you with the longer side closest to you. Folding it toward you (the long way), fold the foil in half once then old once again to create a foil sling for your cheesecake. Pour 2 cups water in to the bottom of the Instant Pot?, insert the machine's trivet. Put the cheesecake pan in the center of the foil sling then pick up both sides of the sling and bring them up the sides of the pan. Carefully lower the pan onto the trivet. Fold down the foil sling as needed so that it fits in the pot but does not touch the cheesecake. Follow the manufacturer's guide for locking the lid and preparing to cook. Set top pressure cook on high for 35 minutes.
  After the pressure cook cycle is complete, turn off the heat and let the steam release naturally for 25 minutes. After 25 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Be careful of any remaining steam and unlock and remove the lid and carefully use the foil sling to lift out the cheesecake and set it over a cooling rack. Remove the foil from around the cake pan then use paper towels to blot off any excess liquid from the top and sides of the cheesecake. Use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan. Allow to sit at room temperature until mostly cooled, about 1 hour. Cover with plastic wrap and refrigerate until completely set, at least 4 hours and up to overnight. Once set, remove the plastic wrap from the cheesecake and use a small offset spatula or the tip of a paring knife to again loosen the sides of the cheesecake from the pan. Remove the outer ring from the pan and set the cheesecake aside. For the sour cream topping: Combine the sour cream, confectioners? sugar and vanilla in a medium bowl and whisk until completely smooth. Spread on top of the cheesecake, leaving a small border around the edges of the cake. Top with your favorite berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 21223,"Shrimp Scampi with Pesto Couscous 1 small bunch basil, about 2 cups leaves 2 tablespoons chopped garlic, divided 1/4 cup chopped walnuts 1/4 cup grated Parmesan 1/3 cup canola oil, plus 1 tablespoon Kosher salt and freshly ground black pepper 2 cups water 1 1/2 cups couscous 1/2 teaspoon red pepper flakes 1/2 cup chicken broth 1 lemon, juiced 1 pound frozen raw shrimp, thawed, shelled, tails left on, and deveined 1 tablespoon chopped parsley leaves Instructions: In the bowl of a food processor pulse together the basil leaves, 1 tablespoon of the garlic, the walnuts, and the Parmesan. With the food processor running, slowly drizzle in 1/3 cup of oil and season with salt and pepper, to taste. In a medium saucepan over medium-high heat, bring 2 cups water and 1/2 teaspoon salt to a boil. Remove from the heat, stir in the couscous, cover, and let it stand for 5 minutes, or while you cook the shrimp. (Reserve 1 cup of the couscous for Round 2 Recipe Couscous Stuffed Tomatoes.) When you are ready to serve, stir half the basil pesto into the couscous. (Reserve the remaining basil pesto for Round 2 Recipe Shrimp Bruschetta.) Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. Add the remaining 1 tablespoon of garlic and red pepper flakes and cook for 30 seconds. Add the broth and lemon juice and cook until it bubbles. Add the shrimp, season with salt and pepper, to taste, give it a good stir. Cook until the shrimp turn pink and are cooked through, about 4 minutes. Remove the pan from the heat and stir in the parsley. (Reserve 10 shrimp for Round 2 Recipe Shrimp Bruschetta.) Transfer the couscous to a serving platter. Spoon the shrimp and sauce over the couscous and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 21224,"Thin-Crust Caprese Pizza 1 cup all-purpose flour, plus more for dusting 1/4 teaspoon baking powder Kosher salt 5 tablespoons extra-virgin olive oil, plus more for brushing 1 15-ounce can cannellini beans, drained and rinsed 2/3 cup drained giardiniera (Italian pickled vegetables), chopped, plus 2 tablespoons brine 1/2 cup fresh basil, torn, plus small leaves for topping 2 tablespoons chopped fresh parsley Freshly ground pepper 3 medium heirloom tomatoes (about 1 1/4 pounds) 1 small clove garlic, grated 1/4 cup grated parmesan cheese 8 ounces fresh mozzarella cheese, thinly sliced Instructions: Place a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 450 degrees F. Mix the flour, baking powder and 1/2 teaspoon salt in a medium bowl. Stir in 1/3 cup water and 2 tablespoons olive oil until a shaggy dough forms. Turn out onto a lightly floured surface and knead into a smooth ball, 1 to 2 minutes. Wrap in plastic wrap and set aside for 15 minutes at room temperature. Meanwhile, toss the beans, giardiniera and brine, basil, parsley and 1 tablespoon olive oil in a large bowl. Season with salt and pepper; set aside. Slice the tomatoes, place on paper towels and sprinkle lightly with salt; set aside. Roll out the dough into a 12-inch round on a lightly oiled piece of parchment paper. Slide the parchment with the dough onto an inverted baking sheet. Rub 1 tablespoon olive oil and the garlic all over the dough. Sprinkle the parmesan on top. Slide onto the hot stone and bake until browned and crisp, about 8 minutes. Remove the crust from the oven and top with the mozzarella, tomatoes and basil leaves. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper. Serve with the bean salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 21225,"Bratwurst with Sauerkraut and Apple-Potato Hash Kosher salt 1 1/4 pounds red-skinned potatoes, cut into 1/2-inch chunks 3 tablespoons unsalted butter 6 fully cooked bratwurst, halved lengthwise (about 11/4 pounds) 2 Golden Delicious apples, cut into 1/2-inch chunks Freshly ground pepper 1 bunch scallions, chopped 1 tablespoon chopped fresh sage 1 tablespoon apple cider vinegar 1 tablespoon honey 1/4 cup sour cream 1 tablespoon grainy mustard 1 cup sauerkraut, drained, rinsed and warmed Instructions: Preheat the oven to 250 degrees F. Bring a large saucepan of salted water to a boil; add the potatoes and cook until just tender, about 5 minutes. Drain and pat dry. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the bratwurst and cook, turning, until browned, about 4 minutes. Remove to a rimmed baking sheet and keep warm in the oven. Add 1 tablespoon butter to the skillet along with the potatoes and apples; toss. Season with 3/4 teaspoon salt and a few grinds of pepper. Increase the heat to medium high and cook, tossing occasionally, until the potatoes and apples are golden brown and tender, 8 to 10 minutes. Add the scallions and sage and cook until the scallions are wilted, about 2 minutes. Add the vinegar, honey and the remaining 1 tablespoon butter. Cook, stirring, until the potatoes and apples are glazed, about 1 more minute. Mix the sour cream with the mustard in a small bowl. Serve the bratwurst with the potatoes and apples, sauerkraut and sour cream mixture. ","[Riesling, Pinot Grigio, Gewrztraminer, Garnacha]" 21226,"Slow-Cooker Pork Carnitas 2 cups low-sodium chicken broth Juice of 2 oranges Juice of 2 limes 1 tablespoon ground cumin 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes Small pinch ground cloves Kosher salt 1 medium white onion, quartered 6 cloves garlic, peeled 2 bay leaves 3 pounds boneless pork shoulder, fat trimmed, cut into 2-inch pieces Freshly ground black pepper 1/4 cup lard Soft corn tortillas, for serving Cilantro leaves, for serving Sliced jalapenos, for serving Pickled red onions, recipe follows 2 small red onions, thinly sliced 3/4 cup white vinegar 1/4 cup orange juice 3 tablespoons lime juice 2 bay leaves 1 tablespoon granulated sugar 1 teaspoon coriander seeds Kosher salt Instructions: Add the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt to a large slow cooker and whisk to combine. Add the onion, garlic and bay leaves and stir to combine. Add the pork and toss to coat. Cover and cook on high until the meat is tender, about 5 hours. Transfer the pork to a large bowl with a slotted spoon and discard the bay leaves, onion, and garlic. Shred the pork into bite-size pieces with 2 forks, leaving some larger chunks, and season with salt and pepper. Heat 2 tablespoons of the lard in large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, pressing occasionally with a spatula, until crisped and browned, 2 to 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons lard and shredded pork. Serve with tortillas, cilantro, jalapenos and pickled red onions. Put the sliced onions in a medium heatproof, nonreactive bowl. Put the vinegar, orange juice, lime juice, bay leaves, sugar, coriander and 1 tablespoon kosher salt in a small saucepan and whisk to combine. Bring to a boil over high heat and cook, whisking occasionally, until the sugar dissolves, about 1 minute. Pour the mixture over the red onions and set aside until cooled to room temperature. Serve at room temperature or cover and refrigerate up to 4 days. ","[Chardonnay, Tempranillo, Garnacha, Barbera]

" 21227,"Spicy Orange Beurre Blanc 1 cup white wine 1/2 cup rice wine vinegar 1/2 cup white vinegar 1 tablespoon shallots, minced Juice from 2 oranges 1 teaspoon sugar 1 teaspoon cl oil 1 teaspoon sesame oil 2 teaspoons cracked black pepper Juice from 1 lemon 1 tablespoon heavy cream 3/4 pound unsalted butter, softened Salt Instructions: Combine all ingredients except the cream, butter, and salt in a saucepan. Bring mixture to a boil and simmer until the liquid is reduced to approximately 3/4 a cup. Add the cream and slowly whisk in the butter, a little at a time. Be sure to incorporate the butter thoroughly after each addition. Season with salt. Set the sauce aside near the warm part of the stove to keep it from separating. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 21228,"Watermelon Tequila Shots 1 large seedless watermelon One 750-milliliter bottle tequila 6 to 7 limes, cut into wedges Kosher salt Instructions: Cut a hole in the watermelon large enough for the tequila bottle's neck. Insert the tequila bottle upside down. Refrigerate and let the liquor soak into the watermelon's flesh overnight.
Cube the melon, and skewer each cube with a wedge of lime sprinkled with salt. ","[Tequila, Sauvignon Blanc, Pinot Grigio]" 21229,"Vitamix Granola Bars ? cup (50 g) wheat berries or ? cup (60 g) whole wheat flour ? cup (28 g) wheat germ ? cup (70 g) raw almonds 1 cup (155 g) rolled oats 1 medium to large apple, seeded, cubed or 1 1/8 cups (210 g) unsweetened applesauce ? teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 3 tablespoons (45 ml) honey or agave nectar ? cup (60 g) dried cranberries or cherries Instructions:

1. Place wheat berries, wheat germ, almonds, and oats into the Vitamix Dry Grains container and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase to speed to Variable 10, then to High.
4. Blend for 30 seconds. Turn machine off. Pour out into bowl.
5. Place apple into the Vitamix Dry Grains container and secure lid.
6. Select Variable 1.
7. Turn machine on and slowly increase speed to Variable 10, then to High.
8. Use the tamper to press the apple into the blades.
9. Blend for 35-40 seconds or until consistency of applesauce.
10. Pour into bowl with dry ingredients. Add salt, cinnamon, vanilla, honey, and cranberries to mixture.
11. Mix gently by hand to combine. Spread into greased 8-inch x 8-inch (20cm x 20cm) pan.
12. Bake for 25 minutes in a 350F (180C) oven. If using wheat berries, blend for 45-60 seconds in step 4. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 21230,"Lentil Sloppy Joes 1 cup green du Puy lentils (see Cook's Note) 1 1/2 teaspoons kosher salt
1 tablespoon olive oil
1 yellow onion, diced (about 1 1/2 cups)
1 green bell pepper, diced (about 1 cup)
3 cloves garlic, minced
One 4-ounce can chopped green chiles
One 8-ounce can tomato sauce
1/2 cup ketchup, preferably organic 1 tablespoon Dijon mustard
1 tablespoon dark brown sugar
1 tablespoon vegan Worcestershire sauce
1 tablespoon chili powder 2 teaspoons apple cider vinegar
1/2 teaspoon ground celery seed
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter, at room temperature
8 potato hamburger buns
Sliced avocado, for serving
Sweet pickle chips, for serving
Instructions: Place the lentils in a medium saucepan and cover with water. Bring to a boil. Add 1 teaspoon salt. Reduce the heat to low and simmer until tender, about 30 minutes. Drain. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and saute until the onions are translucent and the pepper is tender, 7 to 8 minutes. Add the garlic and green chiles and cook about 1 more minute. Stir in the tomato sauce, ketchup, Dijon, brown sugar, Worcestershire, chili powder, vinegar, celery seed, black pepper, remaining 1/2 teaspoon salt and 1/2 cup water. Mix well, then add the lentils. Reduce the heat to low; cover and simmer, stirring occasionally, about 15 minutes. Butter both sides of the hamburger buns. Toast on a hot cast-iron griddle or skillet until lightly browned, 2 to 3 minutes. Serve sloppy joes on toasted buns, topped with sliced avocado and pickles on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21231,"Brussels Sprouts with Pecans and Cranberries 1 pound fresh Brussels sprouts, rinsed and trimmed 3 ounces coarsely chopped pecans 3 tablespoons unsalted butter 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 4 ounces coarsely chopped dried cranberries Instructions: Slice the Brussels sprouts using the thinnest slicing disc of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline. Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 21232,"Candied Camembert 1 wheel Camembert, at room temperature 1/2 cup sugar 2 tablespoons water Bread or crackers, for serving Instructions: Peel the top rind off of the Camembert. With your knife, poke 8 to 10 holes in the top of the cheese and put it onto a glass serving plate. Mix the sugar and water together in a small heavy saucepan and put it over medium heat. Bring to a boil and cook until the caramel is thick and amber in color. (Use caution when working with hot caramel and don't leave it untended.) As soon as it is done, pour it evenly over the camembert. Serve immediately with bread or crackers. ","[Chardonnay, Riesling, Gewrztraminer]" 21233,"Baked Virginia Ham 1 (14 to 16-pound) fully cooked, spiral-cut smoked ham, on the bone 6 garlic cloves 8 1/2 ounces mango chutney 1/2 cup Dijon mustard 1 cup light brown sugar, packed 1 orange, zested 1/4 cup freshly squeezed orange juice Instructions: Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan. Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21234,"Flamed Rum Babas Exeter 1 1/2 cups sifted flour 1/2-ounce wet yeast 5/8 cup milk 1 tablespoon superfine sugar Pinch salt 2 eggs 3 1/2 tablespoons butter, melted and cooled 1/4 cup butter 1/4 cup sugar 9 tablespoons dark rum 2 tablespoons sultanas (raisins) 1 tablespoon chopped candied peel 2 tablespoons white grapes 1 cup whipping cream Instructions: Warm a large bowl. Add sifted flour; make a well. To the well, add the yeast, 3/8 cup of the milk, sugar, and salt. Mix until the yeast has dissolved. Add eggs and beat with hands until well combined and smooth. Cover bowl and put in a warm place for 45 minutes. After 45 minutes, add the butter and remaining 1/4 cup milk. Beat hard for a couple of minutes. Half fill 4 greased small cake molds. Cover molds and place in a warm spot for 10 minutes. Once risen, place in oven for 20 minutes. Unmold onto cake rack and allow to cool a little. Meanwhile, make sauce. In a saute pan, large enough to hold all the babas, combine butter and sugar over medium high heat. Add 1 tablespoon of the rum and sultanas(raisins), peel, and grapes. Stir to coat well. Place the babas into the fudge mixture. Prick lightly with a fork and turn in the sauce to coat well. Pour 2 tablespoons of rum over each baba and set alight. Serve babas with sauce and whipped cream. ","[Rum, Port, Tawny Port, Madeira]" 21235,"Panettone Trifle 1 pound mascarpone cheese, at room temperature 8 ounces bittersweet or semisweet chocolate, melted 1/2 cup powdered sugar 2 teaspoons espresso powder 1/4 cup coffee liqueur 12 ounces panettone, cubed Chocolate shavings, for garnish Instructions: To make the trifle: Using an electric mixer, beat the mascarpone, melted chocolate, powdered sugar, and espresso powder in a large bowl until smooth and fluffy. Divide half of the panettone cubes among 6 wine glasses or old-fashioned glasses. Sprinkle half of the coffee liqueur over the panettone. Top with half of the mascarpone mixture. Repeat layering with the remaining panettone, liqueur, and mascarpone mixture. (The trifles can be prepared 1 day ahead, covered and refrigerated. Let come to room temperature before serving.) To serve, sprinkle with the chocolate shavings. Serve immediately. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 21236,"Turkey and Corn Meatballs with Roasted Pepper Sauce 1/3 pound ground turkey breast 1/3 pound ground turkey dark meat
1 tablespoon fresh cilantro, chopped
1 tablespoon thinly sliced green onion
1 tablespoon fresh parsley, chopped
1/3 teaspoon cumin
1 slice sourdough bread, diced and dried out overnight
1 large egg, whisked
4 tablespoons corn kernels Kosher salt and freshly ground black pepper 1 tablespoon grapeseed oil 1 roasted red bell pepper, chopped 1 clove garlic minced
2 tablespoons fresh cilantro, chopped
1/3 teaspoon apple cider vinegar
Kosher salt and freshly ground black pepper 1 tablespoon grapeseed oil
2 tablespoons corn kernels 1 tablespoon diced red bell pepper
1/2 tablespoon diced red onion
2 teaspoons lime juice
Kosher salt and freshly ground black pepper 2 tablespoons fresh cilantro, 1 chopped and 1 left whole for garnish
Instructions: For the turkey and corn meatballs: Preheat the oven to 350 degrees F. Combine the turkey breast, dark meat, cilantro, green onions, parsley, cumin, bread, egg, corn and salt and pepper to taste in a large bowl until well mixed. Form into 3 balls. Heat the grapeseed oil in a skillet over medium heat. Sear the meatballs until browned all over, 3 to 5 minutes. Transfer to the oven and cook to an internal temperature of 165 degrees F, about 12 minutes. For the roasted pepper sauce: In a skillet over medium heat, saute the roasted peppers, garlic, cilantro, vinegar and salt and pepper to taste in the grapeseed oil until the peppers are soft, 5 to 6 minutes. Transfer to a blender and puree until smooth. Taste and season. For the corn salsa: In a mixing bowl, combine the corn, bell peppers, onions, lime juice and 1 tablespoon of the cilantro. Season with salt and pepper and set aside. To serve: Place the pepper sauce on a plate. Add the salsa and then the meatballs. Garnish with some extra cilantro leaves. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 21237,"Orecchiette with Turkey Sausage and Broccoli Rabe 2 bunches broccoli rabe, stems trimmed 1 pound orecchiette pasta 3 tablespoons olive oil 1 pound turkey Italian-style sausage, casings removed 3 garlic cloves, minced Pinch dried crushed red pepper flakes 1/4 cup grated Parmesan 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped 2 (32-ounce) cans crushed tomatoes 4 to 6 basil leaves 2 dried bay leaves Sea salt and freshly ground black pepper 4 tablespoons unsalted butter, optional Instructions: Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil. Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes. Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately. In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor. Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 21238,"Steamers 4 pounds live littleneck clams, scrubbed 1/3 cup kosher salt 1 cup cornmeal 1/2 cup unsalted butter 1 small shallot, minced 2 leeks, cleaned and sliced, white and light green part only 2 pounds live mussels, beards removed and scrubbed 2 teaspoons salt-free seafood grill and broil seasoning 1/2 teaspoon red pepper flakes 1 bottle (750ml) Chardonnay or other white wine 2 teaspoons crushed garlic Crusty sourdough bread, for serving Instructions: At least 1 hour before cooking clams, mix the kosher salt and cornmeal into 1 gallon of water and soak the clams. Do not use iodized salt as it will instantly kill the clams. In a steamer or large pot set over medium-high heat, melt the butter. Add the shallots and leeks and saute until soft, about 5 minutes. Add the remaining ingredients, except bread, and bring to a boil. Reduce the heat to a simmer and add the clams and mussels. Cover with a tight fitting lid and steam over low heat until clams and mussels have opened, about 5 to 10 minutes. Discard any clams or mussels that have not opened. Transfer to serving bowls and ladle with broth. Serve hot with crusty bread to soak up the broth. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Albari?o]" 21239,"Ricotta Pancakes with Lemon Syrup 1 cup all-purpose flour 2 tablespoons sugar
1 teaspoon baking powder
3/4 cup whole milk
1 large egg, lightly beaten
Zest of 3 lemons, grated, plus more for garnish
1/2 cup (4 ounces) ricotta Unsalted butter for the skillet
Lemon Syrup, recipe follows 1 cup sugar 1/3 cup water
Zest of 1 lemon
2 lemons, juiced
Pinch of kosher salt
Instructions: For the ricotta pancakes: Whisk together the flour, sugar, and baking powder in a large bowl. Whisk in the milk, egg, and zest until incorporated. Using a rubber spatula, gently fold in the ricotta. Preheat a large, well-seasoned cast-iron or nonstick skillet over medium-high heat and add enough butter just to coat. When a drop of water thrown into the skillet bounces across the surface vigorously, add heaping tablespoon-sized dollops of batter, allowing enough room between each for them to spread slightly. Cook until the bubbles begin to pop and hollow out on the surface of the pancakes, adjusting the heat as necessary, about 2 minutes. Flip and cook for about 1 minute more. Serve with Lemon Syrup. In a small saucepan, add the sugar, water, lemon zest, lemon juice, and salt. Bring to a boil and then simmer for 10 minutes. Let cool and strain. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21240,"Vietnamese Herb and Salad Plate Asian or sweet basil leaves Mint leaves Coriander sprigs Leaf lettuce (one or more kinds), separated into leaves Small scallions, trimmed Small lime wedges Bird chiles, whole or minced Cucumber slices or chunks Bean sprouts, raw or briefly parboiled and drained Carrot and Daikon Pickled Salad, recipe follows Pickled Bean Sprout Salad, recipe follows 1/2 pound carrots, peeled 1/2 pound daikon radish, peeled 1 1/2 cups water 1/2 teaspoon kosher salt 1/4 cup rice vinegar 2 tablespoons sugar 1 pound mung bean sprouts (about 6 cups loosely packed) 5 large scallions or 8 smaller ones, trimmed, smashed flat with the side of a cleaver, sliced lengthwise into ribbons, and then cut crosswise into 2 to 3-inch lengths 1 tablespoon kosher salt 1/2 teaspoon sugar 1/2 cup rice vinegar 4 cups water Instructions: Set out the ingredients of your choice on one or more plates or shallow bowls to accompany any meal.; Cut the tip off each carrot on a long diagonal. Use a mandoline or other vegetable slicer or a coarse grater to slice the carrots into strips, or use a knife to cut into matchsticks. You should have approximately 2 cups. Place the carrots in a large strainer and set aside. Use the same method to make daikon strips. You should have approximately 2 cups. Add to the carrots in the strainer and mix well with your hands. Sprinkle on the salt and toss to mix. Place over a bowl or in the sink and let stand for 20 to 30 minutes. Meanwhile, in a nonreactive saucepan, combine the water, vinegar, and sugar and bring to a boil. Remove from the heat; cool to room temperature. Don't cook the vegetables, bathe them. Rinse the vegetables briefly with cold water, then squeeze dry and transfer to a medium bowl. Pour over the vinegar mixture and stir gently with a wooden spoon to ensure all the vegetables are well moistened. Let stand for 1 hour before serving. To serve, lift the salad out of the vinegar bath and mound attractively on a plate.
Rinse the bean sprouts well in cold water, drain, and place in a large bowl. Add scallions and set aside. Place the remaining ingredients in a nonreactive saucepan and bring to a boil, stirring with a wooden spoon to dissolve the salt and sugar. Remove from the heat and let cool to room temperature. Pour the vinegar mixture over the sprouts and scallions and stir gently to immerse all the vegetables. Let stand at room temperature for 1 to 2 hours. Drain the bean sprouts and serve mounded on several plates.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 21241,"Butternut Squash Risotto 1 small butternut squash 6 cups vegetable stock 3 tablespoons unsalted butter or extra-virgin olive oil 2 cups risotto rice (Gabriele prefers carnaroli) Kosher salt and freshly ground pepper Freshly grated Parmesan cheese, for topping Chopped fresh parsley, for topping Instructions: Break down the squash. Cut the stem end off the squash, then use a vegetable peeler to remove the skin. Slice in half lengthwise. Scoop out the seeds and stringy pulp from one half. Reserve the other half for another use. Slice the squash lengthwise about 1/2 inch thick, then slice crosswise into 1/2-inch cubes. Cook the squash. Bring the stock to a boil in a saucepan, then reduce the heat and keep at a simmer. Melt the butter in a large saute pan over medium heat. Add the squash; cook, stirring occasionally, until slightly golden, about 5 minutes. Add 1/4 cup water and cook until the squash is tender, 10 to 15 more minutes. Use a wooden spoon to partially mash the squash, pressing it against the side of the pan. Make the risotto. Stir in the rice and season with salt and pepper. Add a ladleful of hot stock to the rice and cook, stirring, until absorbed. (Don't add too much stock at once, and make sure it is hot; otherwise, it will stop the cooking process.) Continue adding stock, a ladleful at a time, stirring until absorbed before adding more. About halfway through, add more salt and pepper to taste. The entire cooking process takes about 20 minutes; start tasting for doneness after about 15 minutes. If you've used all of the stock and the rice is not yet al dente, heat a few cups of water and add ladlefuls as you did with the stock until the dish is done. The risotto is done when you can drag the spoon through the center of the pan and make a clean line in the rice for a few seconds. Season with more salt and pepper to taste, if needed. Serve the risotto. Transfer to serving bowls or a platter and top with Parmesan and parsley. Never leave finished risotto in the pan-it will keep cooking into a mush. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 21242,"Marinated Artichokes 6 lemons, halved crosswise 16 baby artichokes (or 6 large artichokes) 3 tablespoons plus 1/2 teaspoon kosher salt 4 cups plus 2 tablespoons olive oil 2 heads garlic, halved crosswise 1 bunch fresh thyme 1 bunch fresh tarragon 1 cup white wine Instructions: Fill a large pot with cold water and squeeze 3 of the lemons into it (this is known as acidulated water). Keep it off the heat for now. The cut artichoke hearts have to head straight into the lemon water to keep them from browning. Trim the artichokes: Lay an artichoke on its side and trim the brown woody tip of the stem. Using a very sharp or serrated knife, cut the top one-third of the thorny artichoke leaves off, leaving a flattened top. Use your hands to tear off the toughest outermost leaves from around the bottom of the artichoke, leaving most of the leaves untouched. Lay the artichoke on the board again and this time cut it in half lengthwise, from stem to top. Using a paring knife or a peeler, carefully peel off the outermost layer of the stem. Use a spoon to scrape away the inedible furry choke in the center of the artichoke. Voila-you have an artichoke heart! Quick, put it in the acidulated water. Repeat to trim the rest of the artichokes. Poach the artichokes: Add more water to the pot if needed to cover the artichokes. Season the water with 3 tablespoons salt. Place the pot over medium-low heat and bring the water to a simmer. Poach the artichokes for about 15 minutes, or until they're easily pierced with the tip of a knife. Drain the artichokes. Transfer them to a large bowl and set aside. Marinate the artichokes: In a large saucepan, heat 2 tablespoons olive oil over medium-low heat. Add the garlic halves cut-side down and sear them until lightly golden, 3 to 4 minutes. Add the thyme and tarragon. Squeeze the remaining 3 lemons into the pan and throw in the squeezed lemon halves as well. Add the wine and simmer on high heat until it has reduced by half, about 5 minutes. Add the remaining 4 cups olive oil and the remaining 1/2 teaspoon salt. Bring the marinade to a boil, then turn off the heat. Carefully pour the hot marinade over the artichokes and stir to combine. Transfer the artichokes and marinade to mason jars with lids or airtight containers and refrigerate. Marinate for at least 1 hour, but ideally overnight, before serving. Store them in the refrigerator for up to 10 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 21243,"Chai Chocolate Custard with Ginger Cream 4 whole clove 4 green cardamon 1 stick cinnamon 1/2-ounce dry whole ginger 3 pieces black pepper 16 ounces heavy cream 10 ounces milk 3 ounces sugar 7 1/2 ounces semi-sweet chocolate 1/2-ounce Darjeeling tea 7 egg yolks 6 ounces heavy cream 3 ounces milk 1 1/2 ounces sugar 3/4 tablespoon whole dried ground ginger 1 sheet gelatin Pinch of Salt Instructions: Preheat the oven to 300 degrees. Combine all spices and place in a mortar. Using the pestle, crush them. Set aside. In a medium sauce pot, combine the heavy cream, milk, and sugar. Bring to a scald. Pull from heat. Add the crushed spices and allow to infuse for about 10 minutes. Add the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth. At this time mixture should be heated slightly, the tea added and infused for 10 minutes. After the infusing process, add a small amount of warm mixture the yolks and temper. Add entire yolk mixture back to the custard, stir. At this point the entire mixture should be passed through a chinois. Pour custard base into desired oven proof dishes. Fill about 2/3 full allowing room for the ginger cream. Bake in a water bath just until set. Allow the custard to sit at room temperature to cool for about 30 minutes. Chill. Combine heavy cream, milk, and sugar. Bring to a scald. Pull from the flame. Add ground ginger and allow to infuse for about 15 minutes. In the meantime, presoak a gelatin leaf in cool water. Pass milk mixture through a chinois. Add gelatin and stir until dissolved. Cool mixture in ice bath while stirring. Just before it sets, pour ginger cream over the top of the baked chocolate custard. The top should be smooth and just the white should be showing. Chill and allow the ginger cream to set. ","[Pinot Grigio, Riesling, Gewrztraminer, Moscato]

" 21244,"Coconut and Mustard Prawns 1 pound medium-sized prawns (large shrimp), cleaned, shells removed, tails left on Kosher salt 1/2 teaspoon ground turmeric 1/2 teaspoon red cl powder 4 teaspoons English mustard 1 teaspoon cornflour 4 tablespoons mustard oil* 1 teaspoon nigella seeds (fennel flower, black caraway)* 2 green chiles, left whole 1 onion, finely sliced 2 teaspoon garlic paste, made by blending 1 garlic clove with 1 tablespoon water 2 teaspoon ginger paste* (make your own by crushing or blending fresh ginger to a rough paste, adding water, if necessary, to loosen) 5 ounces freshly grated coconut 1 cup water Handful chopped fresh cilantro leaves, for garnish Instructions: Place the prawns into a bowl, sprinkle over the salt, ground turmeric and red cl powder, and set aside to marinate for 10 to 15 minutes.
Meanwhile, blend the English mustard, cornflour and a splash of water, to a paste in a small bowl. Reserve.
Heat the mustard oil in a large nonstick pan over a medium heat until smoking. Remove from the heat and set aside to cool for 15 to 20 seconds, then add the nigella seeds, return the pan to the heat, and cook the seeds until they sizzle.
Add the green chiles, and onion, stir well and fry for 7 to 8 minutes, or until softened.
Add the garlic, and ginger pastes, and continue to cook for 45 to 60 seconds. Add the reserved mustard paste, and grated coconut, and stir well to combine. Fry the mixture for 4 to 5 minutes, then add the water, and continue cooking for another 3 to 4 minutes, or until the volume of liquid has reduced by half, and the sauce has thickened.
Add the prawns and cook for 2 to 3 minutes, or until pink, stirring well. Stir in the chopped cilantro, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 21245,"Eva's Potatoes 1 tablespoon butter 2 tablespoons olive oil 1 yellow onion, sliced 2 cloves garlic, chopped 3 russet potatoes, peeled and cut into 1/4-inch slices Salt and pepper 1 tablespoon paprika 1/4 cup white wine 1 cup chicken stock Instructions: Slice the potatoes on a mandoline and set aside. Heat a large saute pan and add the butter and olive oil. Add the onions and garlic and saute until translucent, about 3 minutes. Add the potatoes and spread out evenly. Season with salt and pepper and paprika. Deglaze with white wine and add the chicken stock. Cover and cook over medium heat until most of the liquid is absorbed and the potatoes are tender. Add more chicken stock, if needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21246,"Tangerine Teriyaki Ribs 3 racks pork baby back ribs 2 cups tangerine juice (recommended: Harvest) 2 packets (1.06-ounce) ginger teriyaki marinade mix 2 cups hickory chips soaked in water at least 1 hour 1 cup tangerine juice 1 cup barbeque sauce (recommended: KC Masterpiece) Instructions: Rinse ribs with cold water and pat dry. Remove thin membrane from the back of ribs. Place ribs in a large shallow pan and set aside. In a bowl, combine 2 cups tangerine juice and both packets of ginger-teriyaki mix. Pour marinade mixture over ribs. Cover and let marinate in the refrigerator for 1 to 3 hours. Set up grill for indirect cooking over medium heat (no heat source directly under ribs). Remove ribs from refrigerator and allow ribs to come up to room temperature (about 30 minutes). Remove ribs from marinade mixture, but do not discard marinade. Place ribs in rib rack over drip pan on hot grill. Add a handful of hickory chips to smokebox or each pile of hot coals. Cover grill. Rotate ribs around rack every 30 minutes. If using charcoal, add 10 briquettes to each pile of coals and another handful of soaked hickory chips every hour. Cook 2 to 2 1/2 hours. While ribs are cooking, make sauce by first adding rib marinade to a saucepan. Bring to a boil for 5 minutes over high heat. Reduce heat to medium and add the tangerine juice and BBQ sauce. Simmer 10 minutes and remove from heat. About 20 minutes before ribs are done, remove ribs from rib rack and lay meat side down on grill. Generously brush with sauce and pile ribs in center of grill over drip pan. Cover and cook 10 minutes. Turn ribs and brush on more sauce and repeat. Cook an additional 10 minutes. Cut into portions and serve hot with sauce on the side. INDOOR: Prepare and marinate ribs as directed. Preheat oven to 350 degrees F. Remove ribs from marinade, reserving marinade, and place meat side up on a rack in a shallow roasting pan. Tightly cover with foil. Bake preheated oven for 1 hour. While ribs are baking, make sauce as directed. Remove ribs from oven and carefully drain fat from roasting pan. Continue baking ribs, uncovered for 30 to 45 minutes more or until tender, turning and brushing occasionally with sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, GSM]" 21247,"Curried Chicken Salad Sandwich with Almonds and Raisins 3 tablespoons extra-virgin olive oil 4 boneless, skinless chicken breasts (about 1 1/2 pounds total) Salt and freshly ground black pepper 1/2 cup mayonnaise, plus extra, if you like, for spreading 1 teaspoon curry powder 1/2 lemon, juiced 1/4 cup chopped, blanched almonds, toasted 1/4 cup raisins A handful fresh basil leaves, torn 8 slices good-quality, dense white bread such as Tuscan Instructions: Preheat the oven to 400 degrees F. Heat the oil in a large ovenproof skillet over medium-high heat until smoking. Sprinkle the chicken breasts on both sides with salt and pepper. Put them in the pan in a single layer, and brown them 2 minutes on each side. Put the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven and cool. Chop the cooled chicken and put it into a large bowl. Add the rest of the ingredients and toss. Season with salt and pepper. Spread 4 bread slices with mayonnaise, if you like, and spread with the curried chicken. Top with another slice of bread and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Gavi]" 21248,"Bacon and Cheddar Puff Pastry Crisps 1 package (17.3 ounces) Pepperidge Farm? Puff Pastry Sheets, thawed 1 cup finely shredded Cheddar cheese (about 4 ounces) 1 pound bacon, cooked and crumbled 1/2 cup prepared ranch salad dressing 2 tablespoons chopped fresh chives Instructions: Heat the oven to 400 degrees F. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x12-inch square. Cut into 36 (2-inch) squares. Prick the pastry squares with a fork. Repeat with the remaining pastry sheet, making 72 squares in all. Place the squares onto baking sheets. Bake for 8 minutes or until the pastries are golden brown. Using the back of a spoon, press down the centers of the hot pastries to make an indentation. Spoon about 1/2 teaspoon each cheese and bacon onto each pastry. Bake for 5 minutes or until the cheese is melted. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Top with the dressing and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21249,"Windy City Deli Dip 8 ounces mortadella, diced 4 ounces sliced pancetta, crisped and coarsely chopped
4 ounces provolone, diced
4 ounces genoa salami, diced
1 cup cherry tomatoes, halved
1/4 cup creamy balsamic dressing
1 medium onion, diced
1/2 head iceberg lettuce, chopped
Salt and freshly ground black pepper One 10-inch round Italian loaf
1/4 cup thinly sliced (chiffonade) fresh basil 1/4 cup hot giardiniera (packed in oil), coarsely chopped
Sliced seeded Italian loaf, for serving Instructions: Combine the mortadella, pancetta, provolone, salami, tomatoes, dressing, onions, lettuce and salt and pepper to taste in a bowl. Toss to combine and coat. Carve out the center of the round loaf without cutting through the bottom to make a bowl. Put the dip into the bread bowl and top with the basil and giardiniera. Serve with the sliced bread. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 21250,"Upside-Down Mango Cake 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for buttering the pan 1/2 cup packed brown sugar
2 large mangoes, sliced into 1/2-inch slices (approximately 2 cups) 1/2 cup sweetened shredded coconut
2 1/4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla
1 1/4 cups whole milk
Instructions: Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and set aside. Combine the brown sugar and 4 tablespoons of the butter in a small saucepan over medium heat and cook, stirring constantly, until the sugar dissolves and the syrup is bubbling. Bring the mixture to a boil and cook until it turns light amber, about 10 minutes. Carefully pour the butter mixture into the prepared pan and arrange the mango on top, overlapping the slices. Sprinkle the shredded coconut on top and set aside. Whisk together the flour, baking powder and salt in a medium bowl and reserve. Beat together the granulated sugar and remaining 8 tablespoons butter in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Add half of the flour mixture and mix at low speed until just combined. Mix in the milk, then add the remaining flour and mix until just combined. Gently spoon the batter into the pan over the coconut and mango and spread evenly. Bake on the middle rack until golden brown and a tester comes out clean, about 1 hour. Let the cake cool in the pan on a rack for 10 minutes. Run a thin knife around the inside edge of the pan, then invert a plate over the pan and invert the cake onto the plate. Let the cake cool completely on the plate, at least 20 minutes, then serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 21251,"Celery Root Remoulade 1 egg yolk* (See Disclaimer) 1 tablespoon lemon juice 1 teaspoon Dijon mustard 3/4 cup vegetable oil 2 tablespoons pickle relish 1 tablespoon capers 1 tablespoon chopped fresh parsley Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1 celery root Instructions: First make a mayonnaise as the base for the remoulade. In a food processor or blender, mix the egg yolk, lemon juice, and mustard, together until smooth. With the food processor or blender running, add the oil in a very thin stream, until the oil is incorporated into the egg and the mayonnaise is thick.
Mix in the pickle relish, capers, and parsley, and season with salt, and pepper, to taste.
Peel and grate the celery root. In order to keep the grated celery root from browning, immediately stir it into the remoulade until incorporated. Cover the sauce with plastic wrap and store in the refrigerator until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21252,"Fried Zucchini Flowers Vegetable oil, for frying 2 large egg yolks 1 cup ice water 1 cup all-purpose flour 12 zucchini flowers with stems Kosher salt and freshly ground black pepper Instructions: Pour 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F. In a deep mixing bowl, lightly beat the egg yolks and pour in the ice water; mix to combine. Add the flour and continue to mix until the batter is the consistency of heavy cream. Dip 2 zucchini flowers at a time in the batter to coat completely, letting the excess drip off. Fry the flowers in the hot oil for 2 minutes until crisp and golden brown. Drain the fried flowers on a platter lined with paper towels, season with salt and pepper while they are still hot. Repeat with the remaining zucchini flowers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 21253,"Peanut Butter and Jelly Cupcakes 8 tablespoons unsalted butter, room temperature 1 cup granulated sugar 1 1/2 cups unbleached all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon table salt 1/2 cup sour cream 2 large eggs, room temperature 1 large egg yolk, room temperature 2 teaspoons vanilla extract 1 cup strawberry jelly Peanut Butter Cream Cheese Frosting, recipe follows Confetti pastel sprinkles, for garnish 1 (8-ounce) package cream cheese, room temperature 4 tablespoons unsalted butter, room temperature 1 teaspoon vanilla extract 1 cup creamy peanut butter 1 1/2 cups confectioners' sugar Instructions: Put an oven rack in the middle of the oven and preheat to 350 degrees F. Line a standard 12 cup muffin tin with cupcake liners. In the bowl of a stand mixer, add the butter and sugar and beat until light and fluffy, about 3 to 4 minutes. Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Add the sour cream to the butter and sugar mixture and continue to beat until incorporated. Add the eggs and yolk, 1 at a time, beating until thoroughly mixed into the batter. Add in the vanilla and continue to mix. Slowly add the dry ingredients, in increments, and mix until combined. Scoop the batter into the cupcake liners to fill 3/4 of the way. Put in the oven and bake until the cupcakes are a pale gold color and a cake tester comes out clean, about for 18 to 20 minutes. Remove the cupcakes from the oven and let cool in the tins for 5 minutes. Remove to a wire rack to cool completely before frosting and filling. Meanwhile, fit a plain pastry tip to the bottom of a gallon-sized resealable plastic bag and fill with strawberry jelly. Once the cupcakes are cool, insert the tip far into the cupcake and slowly squeeze in about 1 tablespoon or so of jam. Be careful not to overfill the cupcakes or they will crumble and explode. Repeat with the remaining cupcakes. Frost the cupcakes with the Peanut Butter Cream Cheese Frosting using a pastry bag and a star tip. Sprinkle lightly with the confetti sprinkles and serve. In a large bowl, add the cream cheese and butter. Beat until well combined, then add the vanilla and peanut butter and beat until well mixed. Slowly add the confectioners' sugar and beat until well incorporated. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 21254,"Scallion Potato Pancakes 3 tablespoons vegetable oil 1 egg, lightly beaten 4 russet potatoes, peeled and shredded 2 scallions, sliced Salt Pepper Instructions: Heat oil in non-stick skillet. Have other ingredients prepped before shredding potatoes as they will discolor. Shred potatoes and immediately combine with scallions and egg. Season mixture with salt and pepper. Scoop a heaping tablespoon of potato mixture into skillet and flatten with back of spoon. Continue cooking four pancakes at a time. When pancakes are brown flip to other side and continue to brown. Remove to paper towels to drain and season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21255,"Asian BBQ Lamb Ribs 3/4 cup kosher salt 1/2 cup chili powder, such as Mild Bill's El Toro Chili Powder 1/2 cup granulated garlic
1/2 cup herbs de Provence
1/4 cup ground ancho or chipotle chili mix
1/4 cup smoked paprika
1/4 cup crushed red pepper flakes
6 pounds lamb ribs
2 cups hoisin sauce 1/2 cup rice wine vinegar
1/3 cup sweet chili sauce
1/4 cup mirin
2 tablespoons sriracha hot sauce
2 to 3 medium unripe Papayas, julienned 1 1/2 cups rice wine vinegar
1 1/4 cups sugar
1-ounce lemongrass, minced
1/2 teaspoon salt
1 star anise pod, ground
2 red onions, julienned 1 1/2 cups red wine vinegar
5 ounces sugar
2 tablespoons sriracha hot sauce
1 teaspoon crushed red pepper flakes
1 cup napa cabbage, sliced 1/2 cup scallions, sliced
1/4 cup olive oil
1 to 2 liters vegetable or canola oil, for frying Chopped peanuts, for garnish Instructions: For the ribs: Combine the salt, chili powder, granulated garlic, herbs de Provence, ancho mix, paprika and red pepper flakes in a small bowl. Coat the lamb ribs with the seasoning and refrigerate in a roasting pan for 4 to 6 hours. Preheat the oven to 275 degrees F. Add a small layer of water to the bottom of the roasting pan with the lamb, cover with foil, and cook until fork-tender but not falling off the bone, 3 to 4 hours, depending on the thickness of the ribs. Transfer the ribs to a baking sheet to cool. Section the ribs into individual chops and set aside until the other components are assembled. For the Asian BBQ Sauce: Combine the hoisin, vinegar, chili sauce, mirin and sriracha in a blender and mix well. Set aside. For the pickled papaya: Place the papayas in a large bowl. Combine the vinegar, sugar, lemongrass, salt and star anise in a small saucepan and bring to a boil. Remove from the heat and let cool. Pour over the papayas. Cover and refrigerate. For the pickled red onion: Place the onions in a large heatproof bowl. Combine the vinegar, sugar, sriracha and crushed red pepper flakes in a small saucepan and bring to a boil. Pour over the onions and let rest. For the slaw: Toss together the cabbage, scallions, oil, 1/2 cup of the pickled red onions and 1/2 cup of the pickled papaya until mixed. Reserve the remaining pickled red onions and pickled papaya for another use. When ready to serve, heat the vegetable oil to about 350 degrees F in a medium pot. Working in batches, place the lamb ribs in the hot oil and cook until crispy, 3 to 4 minutes. Toss the ribs in the Asian BBQ sauce. Place a handful of the slaw on each plate. Top with the lamb ribs and garnish with chopped peanuts if desired. ","[Syrah, Pinot Noir, Tempranillo, Garnacha]" 21256,"Cloud Puffs Vegetable or canola oil, for deep-frying Generous 1/2 cup water Pinch salt Pinch granulated sugar 1/2 orange, zest grated 1/2 lemon, zest grated 3 1/2 tablespoons unsalted butter, cubed 1/2 cup bread flour 2 to 3 large eggs 1 cup granulated sugar Generous 1 cup powdered sugar Instructions: Use an electric fryer or a 4-quart heavy-bottomed saucepan placed over medium-high heat to heat the oil to 330 degrees F. It is important to maintain the temperature, so you may need to adjust the heat or remove the pan from the burner to keep it where you want it. Prepare the pate a choux: Place the water, salt, granulated sugar, zests, and butter in a 4-quart heavy-bottomed saucepan over medium-high heat, and bring to a boil. The butter should be completely melted by the time the mixture boils. Remove the saucepan from the heat. Add the bread flour all at once and incorporate it thoroughly with a wooden spoon. Return the saucepan to the stove and cook over medium heat for about 3 minutes to dry out the paste. As it cooks, push the paste from side to side with the wooden spoon. Turn it onto itself to allow every side to touch the bottom of the saucepan, which helps it dry. Keep the paste moving, or it will burn. The paste will dry out and leave a thin film on the bottom of the saucepan. Remove the saucepan from the heat and transfer the paste to a large mixing bowl. Mix with an electric mixer on low speed for about 2 minutes to release some of the steam. Continue mixing and slowly add the eggs 1 at a time, incorporating well after each addition. After each egg is added, the paste will become loose and look separated. Once each egg is well incorporated, the paste will become smooth again. The number of eggs used will vary depending on the size of the eggs and how well the pate a choux is dried. The drier it is, the more eggs you will need. After you have added 2 eggs, check the consistency by scooping a large amount of the paste onto a wooden spoon. Hold the spoon horizontally about 1 foot above the bowl and watch as the batter falls from the spoon back into the bowl. If it is pale yellow, smooth, moist, slightly elastic, sticky, and takes 5 to 7 seconds to fall into the bowl, it is ready. If it appears rough, dry, and falls into the bowl in 1 big ball, it needs more eggs. Add another egg and check the consistency again after it is well incorporated. Prepare the cloud puffs: Cut a piece of parchment paper the same diameter as the pan of cooking oil. Place the pate a choux in a piping bag fitted with a plain tip. Pipe the mixture onto the parchment paper. In small 3/4-inch dabs about 1/2-inch apart. To fry, take your fully piped round of parchment and flip it over into the hot oil. Be careful not to splatter the hot oil. The parchment will sit on the surface of the oil and as the puffs fry, they will release themselves from the paper. Once this happens remove the parchment from the oil and continue to fry the puffs until they are golden brown, 3 to 5 minutes. Turn them over to evenly fry each side. They will increase in size as they cook. Use a large slotted spoon or spider to remove the puffs from the hot oil and set them on a paper towel to drain. While the puffs are still warm, sprinkle them with granulated sugar until evenly coated. Dust them with the powdered sugar just before serving. They are best served immediately, as they tend to get soggy after a few hours. Jacques' tip: If your oil is too hot, add a small amount of cold oil to lower the temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21257,"Chicken with Roasted Peppers 6 whole chicken legs with thighs Coarse salt and freshly ground black pepper to taste 3 tablespoons olive oil 3 tablespoons unsalted butter 2 medium onions, thinly sliced 1 teaspoon coarse salt 1 teaspoon freshly ground black pepper 2 garlic cloves, minced 1 teaspoon paprika 2 red bell peppers, roasted, peeled, seeded and chopped 2 yellow bell peppers, roasted, peeled, seeded and chopped 2 poblano chiles, roasted, peeled, seeded and chopped 1 tomato, peeled, seeded and diced 1 1/4 cups chicken stock Instructions: Preheat grill or broiler. Season chicken to taste with salt and pepper, and lightly brush with olive oil. Grill or broil, skinside down first, about 10 minutes per side. Melt butter in a medium skillet over moderate heat. Cook onions with salt and pepper until soft and clear. Add garlic and paprika, and cook an additional minute, stirring constantly. Add remaining ingredients, bring to a boil, reduce to a simmer, and cook, uncovered, about 5 minutes. Place chicken over individual beds of bulgur wheat, rice or pasta. Ladle on sauce and serve. ","[Syrah, Tempranillo, Garnacha, Barbera]" 21258,"Reese's? Piece O' Bliss Fudge One 16-ounce package Pillsbury? Big Deluxe? Reese's? mini pieces refrigerated peanut butter cookies (12 cookies) 1/2 cup (1 stick) butter, cut into 8 slices
1/3 cup packed brown sugar
1/3 cup, plus 1 tablespoon, unsweetened baking cocoa
1/4 cup milk
3 1/4 cups powdered sugar
1 teaspoon vanilla
Two 1 1/2-ounce Reese's? Stuffed with Pieces peanut butter cups, each cut into 8 wedges
Instructions: Heat oven to 350 degrees F. Place cookie dough rounds in bottom of ungreased 8-inch square pan. Bake 22 to 24 minutes or until edges are deep golden brown. Cool 10 minutes.
To make fudge layer, place butter in medium microwavable bowl. Microwave uncovered on high 45 to 60 seconds or until melted. Add brown sugar, cocoa and milk; stir with whisk until well blended. Microwave 1 1/2 to 2 1/2 minutes or until mixture comes to a boil, stirring every 30 seconds, until smooth. Add powdered sugar and vanilla; mix well.
Pour fudge mixture over baked crust; spread evenly. Sprinkle with candy wedge pieces. Cool 10 minutes.
Cover and refrigerate 1 to 1 1/2 hours or until set. To serve, cut into 6 rows by 4 rows. Store covered in refrigerator. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]" 21259,"Spareribs with Coffee Barbecue Sauce 6 pounds spareribs 8 tablespoons butter 4 large potatoes, peeled and diced 2 small onions, diced 1 cup coffee barbecue sauce, recipe follows 1 cup cooked corn kernels 2 tablespoons caraway seeds 1 cup chopped chives 1/2 cup chopped cilantro 2 bunches asparagus Kosher salt and ground pepper 1/4 cup vegetable oil 1/2 onion, chopped 1/2 cup chopped garlic 1/4 cup chopped cilantro 1 serrano or other small green cl 1 teaspoon cumin, ground 1 teaspoon chili powder 1 teaspoon red pepper flakes 1 lemon, zested and juiced 3/4 cup coffee beans 1/4 cup dark brown sugar 3/4 cup red wine vinegar 1 cup ketchup 2 tablespoons kosher salt 2 tablespoons freshly ground pepper 2 cups tomato paste Instructions: Place spareribs in a large pan, cover with salted water, and bring to a boil. Cook spareribs for 1 1/2 hours, drain, and allow spareribs to cool until they can be easily handled. Bone spareribs and trim all visible fat. Discard bones and fat, and cut remaining meat into 1/2-inch cubes and reserve. Heat butter in a large saute pan, preferably with a nonstick surface. Add potatoes and onions, and cook until tender. Add meat and coffee barbecue sauce and cook until all ingredients are heated through. Stir in corn, caraway seeds, chives, and cilantro. Season and reserve. Steam asparagus until fork tender but still vibrant green. Gently stuff asparagus in place of bones in spareribs. To plate dish, place spareribs on plate and drizzle with a little barbecue sauce mixture. Heat oil in a saucepan. Add vegetable oil, onion, garlic, cilantro, cl, cumin, cl powder, red pepper flakes, lemon zest, and coffee beans and cook for 2 minutes. Add the dark brown sugar, red wine vinegar, lemon juice, and ketchup to pan. Cook mixture stirring occasionally, until liquid is reduced by half. Add the salt, pepper, and tomato paste to the mixture. Cover and simmer for 2 to 3 hours, occasionally stirring. Strain and adjust seasonings. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 21260,"Carrot and Potato Puree 2 large Yukon Gold potatoes, cut into 1-inch cubes, held in water until ready for use Kosher salt 2 large carrots, cut into 1-inch cubes 1 to 1 1/2 cups heavy cream 1 stick cold butter, cut into pats Instructions: Place the potatoes in a pot large enough to also accommodate the carrots. Add enough water to cover the vegetables by 2 inches, sprinkle generously with salt, and bring to a boil. When the water has been boiling about 10 minutes, add the carrots and cook until both vegetables are \fork tender. Drain.
Bring the cream to a boil in a small saucepan. Meanwhile, pass the carrots and potatoes through a food mill into a large bowl. Add about one-quarter of the hot cream and 2 pats of the butter, stirring vigorously until thoroughly combined. Repeat this process until all of the remaining cream and butter have been incorporated. Taste for seasoning (you will probably have to add salt).
Serve immediately in a warm serving bowl or keep warm until ready to use. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 21261,"Caramel Popcorn Cones 18 soft caramel candies, unwrapped 2 tablespoons whole milk 1/2 cup finely chopped walnuts, toasted 1 (3-ounce) package microwave popped popcorn, or about 4 cups popped popcorn Instructions: Line a cookie sheet with waxed paper. Melt caramels with milk in microwave on low heat for 1 /1/2 minutes, stirring every 30 seconds, or until smooth. Stir walnuts into caramel. Using about 1/3 cup of popcorn for each ball, dip 1 end of each popcorn kernel into melted caramel and adhere to another popcorn kernel. Repeat with remaining popcorn, forming 12 (2-inch) popcorn balls. Store in an airtight container at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 21262,"Glazed Vegetables Photograph by Antonis Achilleos Instructions: Cook 4 each sliced carrots and celery stalks in salted boiling water, 5 minutes. Add 1 1/2 cups frozen pearl onions; cook 1 more minute, then drain. Cook 2 tablespoons each butter and sugar, and the juice from 1/2 lemon in a skillet until syrupy. Toss in the vegetables and season with salt and pepper. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 21263,"Chili Rubbed Salmon 2 tablespoons vegetable oil 4 (6-ounce) salmon fillets, skinned 1/2 teaspoon chili powder 1 teaspoon kosher salt Instructions: Heat a large non-stick skillet over high heat. Add the oil and heat until shimmering. Rub the fish with the chili powder and season with salt. Carefully lay fish, skinned-side up in the skillet Cook the fish turning once until brown, crisp, and just firm, about 3 to 4 minutes on each side. Transfer the salmon to a serving platter and tent with foil to finish cooking, about 5 minutes more. ","[Syrah, Malbec, Tempranillo, Garnacha]" 21264,"Galangal Chicken Bnh M 1 1/2 pounds boneless, skinless chicken breast 2 large cloves garlic, peeled 1 bunch fresh cilantro, coarsely chopped (about 1 cup) One 1 1/2-inch piece fresh galangal, thinly sliced 1/3 cup neutral oil, such as canola, plus more for searing 1 tablespoon fish sauce 1 tablespoon ground coriander 1 1/2 teaspoons sugar 1 teaspoon ground black pepper 1 1/2 cups sugar 1 tablespoon kosher salt 3/4 cup distilled white vinegar 2 medium carrots, sliced into thin matchsticks 1 small daikon, sliced into thin matchsticks 1/4 small white onion, thinly sliced 1/2 cup mayonnaise 1/2 teaspoon Maggi Seasoning 1/4 teaspoon distilled white vinegar 1/4 bunch fresh cilantro, finely minced Six 8-inch pieces baguette 1/2 English cucumber, sliced into thin matchsticks Fresh cilantro sprigs, for serving 1 jalapeno, seeded and thinly sliced Instructions: For the chicken and marinade: Cut each chicken breast into 4 thin slices: Place a chicken breast on a cutting board and press your palm down on top of the breast to prevent it from moving. Position your knife parallel to the cutting board and slice the chicken horizontally in half. Using the same method, divide those breast halves in half again. Each slice should be 1/8 to 1/4 inch thick. Continue with the remaining breasts. Transfer the chicken to a mixing bowl. Combine the garlic, cilantro and galangal in a mortar (see Cook's Note). Grind the ingredients with a pestle until they turn into a smooth paste. Add the oil, fish sauce, coriander, sugar and pepper. Stir to incorporate the ingredients. Pour the marinade over the chicken and toss to coat. Cover the chicken and refrigerate for at least 1 hour and up to 2 days. For the pickles: Combine the sugar and salt with 1 1/2 cups hot water in a mixing bowl. Stir to dissolve the sugar and salt, then add the vinegar, carrot, daikon and onion. Toss to coat the vegetables in the brine, then place a plate on top of the vegetables to keep them submerged in the brine. If there are bits of carrots or daikon left uncovered, wait 10 minutes for them to soften and sink into the brine. The pickles are ready in 1 hour, but will improve the longer they sit in the brine. For the cilantro dressing: Combine the mayonnaise, Maggi Seasoning, white vinegar and cilantro in a bowl. Stir to incorporate the ingredients. To cook the chicken: Add a tiny amount of oil to coat a heavy-bottomed skillet set over medium high heat until shimmering but not smoking. Add a few slices of chicken, taking care not to overcrowd the skillet. Sear the chicken until the edges caramelize, about 1 1/2 minutes. Flip the chicken and sear until cooked through, another 1 to 1 1/2 minutes, depending on the thickness of the chicken. Transfer to a plate. Repeat with the remaining chicken. For the bnh m: Split each baguette in half, then spread the dressing on the bottom half. Place a layer of cucumber on the dressing, then a layer of pickles. Add a few slices of seared chicken and top with a few sprigs of cilantro and slices of jalapeno before closing each bnh m. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21265,"No-Yeast Dinner Rolls 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled, plus more for the baking dish 4 cups all-purpose flour (see Cook's Note)
5 teaspoons baking powder
2 teaspoons sugar
2 teaspoons kosher salt
1 1/2 cups milk, at room temperature
Instructions: Preheat the oven to 375 degrees F. Coat the bottom of a 9-by-13-inch baking dish with butter. Whisk together the flour, baking powder, sugar and salt in a large bowl. Whisk together the milk and 1/2 cup of the butter in a medium bowl. Pour the wet ingredients into the dry and combine with a wooden spoon; do not overwork the dough. It should be wet.
Divide the dough into 12 pieces and shape each into a ball. Arrange the dough balls in the prepared baking dish. Pour the remaining 1/4 cup butter all over the dough and bake until golden brown, 35 to 40 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21266,"Philadelphia Cheesesteaks 3 tablespoons soy oil 1/2 cup diced white onion 6 1/8-inch thick slices rib eye of beef 1 Italian roll, slit lengthwise 1/4 cup Cheese Whiz Ketchup and pickle relish - optional Instructions: Add 1 tablespoon of oil to a hot skillet and cook the onions until they just begin to brown. Add the remaining oil to another hot skillet and cook the beef about 45 seconds on each side or until just cooked through. Put the meat on the roll and top with the onions and Cheese Whiz. Add ketchup and relish if desired. Suggested Drink: Hank's Root Beer ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 21267,"Banana Cream Pie with a Pretzel Crust 1 cup all-purpose flour 3/4 cup finely crushed pretzels, butter flavored pretzels suggested, plus more for garnish 1/2 teaspoon salt 9 tablespoons butter or butter flavored shortening, room temperature 3 tablespoons ice cold water 8 ounces cream cheese, softened 1 cup powdered sugar 1 cup whipped topping, plus 3 cups 4 large bananas, sliced 1 (3-ounce) package instant vanilla pudding 1 1/4 cups milk Instructions: Crust: Preheat the oven to 425 degrees F. In a large mixing bowl, combine the flour, pretzels, salt, and butter until texture is crumbly. Add water, and mix well. Roll with rolling pin until you have a nice thin even crust, large enough for a deep-dish pie plate. Place in pie plate (crust is very fragile and will fall apart but pinches back together nicely) flute edges, poke with fork and bake for 12 minutes. Cool completely. Filling: In medium mixing bowl, combine cream cheese, powdered sugar, and 1 cup whipped topping. Spread cream cheese mixture on top of the cooled pretzel crust. Slice bananas on top of cheese mixture. Mix pudding and milk, pour immediately over bananas. Top with remaining 3 cups whipped topping. Refrigerate for 1 hour before serving and garnish with crushed pretzels. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 21268,"Indian Ice Cream with Pistachios: Pista Kulfi 1/3 gallon whole milk 1/4 cup sugar, or to taste 1/2 teaspoon ground green cardamom seeds 1/4 cup ground pistachios 1 to 2 drops green food coloring, optional 1/4 cup blanched pistachios, coarsely chopped Instructions: To make the pudding: Place the milk in a large, heavy wok or skillet and bring to a boil over high heat. Continue to boil, stirring, 2 to 3 minutes. Reduce the heat to medium-low and simmer, stirring and scraping the bottom and sides of the wok often, until the milk is reduced by at least 3/4, about 45 minutes. You should be left with about 2 cups of condensed milk. (It should have a few lumps.) Mix in the sugar, cardamom seeds, ground pistachios and food coloring, if using, and cook, stirring, until the sugar melts and thins down the pudding, and then the pudding thickens again, 5 to 7 minutes. Transfer to traditional kulfi molds or disposable 5 1/2-ounce plastic souffle cups. Cover and place in the freezer until completely frozen, at least 4 hours. To serve, dip each mold in hot water about 10 seconds, run a knife around the inside of the mold and transfer immediately to a dessert plate. Serve whole or cut into smaller pieces, garnish with chopped pistachios, and serve. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 21269,"Picadillo 1 1/2 to 2 pounds 90 percent lean ground beef 1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 to 1 teaspoon salt 1/2 teaspoon ground black pepper
3 to 4 large tomatoes, chopped into large chunks
3 to 4 jalapenos, deveined and seeded, then sliced
16 ounces canned green beans
Instructions: Cook beef in a large pan over medium heat until browned. Add granulated garlic, onion, salt and pepper and mix the seasonings into the beef, then stir in tomatoes and jalapenos. Let simmer, stirring occasionally, for 20 minutes. Stir in the green beans and let simmer, stirring occasionally, for 10 minutes. ","[Malbec, Tempranillo, Garnacha, Barbera]" 21270,"Homemade Ricotta 6 1/2 cups whole milk 1 1/2 cups heavy cream Kosher salt 1 tablespoon fresh lemon juice 2 1/2 tablespoons distilled white vinegar Instructions: Line a large sieve with 2 layers of cheesecloth or paper towels and set it over a large bowl. Bring the milk, cream and 1 teaspoon salt to a simmer in a large nonreactive pot over medium heat, stirring occasionally. Add the lemon juice and vinegar and cook, stirring, until the mixture curdles, about 1 minute. Pour the mixture into the prepared sieve and let drain, discarding the liquid (whey) from the bowl as necessary, at least 5 minutes or up to 30 minutes for thicker cheese. Store in an airtight container in the refrigerator for up to 4 days. Crostini Photograph by Kang Kim How-To Photographs by Ben Goldstein/Studio D. ","[Chardonnay, Sauvignon Blanc, Vermentino, Prosecco]" 21271,"Brussels Sprouts with Pecans and Cranberries 1 pound fresh Brussels sprouts, rinsed and trimmed 3 ounces coarsely chopped pecans 3 tablespoons unsalted butter 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 4 ounces coarsely chopped dried cranberries Instructions: Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline. Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21272,"Seared Coriander and Fenugreek Crusted Tuna with Onion Chutney and Pita Crisps Center cut, sushi quality tuna, (you'll need about 3 pounds to yield some choice pieces) 3 tablespoons each coriander and fenugreek seeds 2 tablespoons pepper corns 1 onion, chopped 1/2 cup cilantro, chopped 2 tablespoons chopped ginger 2 green chili peppers 3 tablespoons lemon juice Salt and Pepper 1 package pita bread Oil for frying Instructions: Cut tuna into strips 1-inch high by 1-inch wide. Chill tuna in the fridge to air dry a bit. Toast coriander seeds and fenugreek in a dry skillet. Grind with peppercorns in a coffee grinder or spice grinder. Place mix in a pie plate. Meanwhile make the garnishes. For the chutney: in a food processor combine onion, cilantro, ginger, chili peppers, lemon juice and season with salt and fresh pepper. Blend til well combined. Cut pita bread into triangles and fry in hot oil. Drain on paper towel. Heat a skillet til very hot. Roll tuna in the spice mix. Add a little oil to the pan. Sear the tuna on all 4 sides. Slice thin and serve with pita triangles and chutney. Sprinkle with more chopped cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 21273,"Seared Striped Bass on Chive Whipped Potatoes with Truffle Vinaigrette 1 1/2 cups chicken stock 1/3 cup shallot, peeled and finely diced 1/4 cup sherry vinegar Salt and pepper 1/4 cup truffle oil 1/2 cup grapeseed oil 1 1/2 tablespoons chopped black truffle peelings 4 baking potatoes, peeled and quartered 1 cup heavy cream 1/2 stick unsalted butter Salt and pepper 1 cup fresh chives, finely chopped 4 (6-ounce) fillets striped bass, with skin left on 4 tablespoons butter, room temperature Instructions: Prepare the vinaigrette: Place chicken stock in a saucepan and reduce liquid to 1/2 cup. Pour hot chicken stock over the shallots in a blender and let sit for 3 minutes. Add the vinegar and season to taste. While the stock is still hot, slowly add the oil with the blender on medium speed to emulsify. Add truffle peelings and blend briefly. Keep warm until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 21274,"Pastitsio 1/4 cup extra-virgin olive oil 1 medium yellow onion, chopped
1 teaspoon red pepper flakes
2 cloves garlic, minced
2 teaspoons herbes de Provence
1 1/2 teaspoons plus 2 pinches four-spice powder (quatre epices) 2 pounds ground lamb shoulder
1/2 cup white wine
One 28-ounce can tomatoes, pureed
Kosher salt and freshly ground black pepper 2 1/2 cups milk
4 tablespoons butter
1/4 cup plus 1 tablespoon all-purpose flour
3 egg yolks, at room temperature 2 cups grated Pecorino Romano 1 cup full-fat Greek yogurt
1 pound ziti pasta 1 cup fresh parsley leaves, minced
Instructions: Heat the oil in a large pan over medium heat. Add the onions and cook until soft, stirring often, about 8 minutes. Add the pepper flakes, garlic, herbes de provence and 1 1/2 teaspoons of the four-spice powder. Add the lamb, raise the heat to medium high and let cook, breaking up any chunks, until browned, 5 to 8 minutes. Add the wine and simmer until reduced slightly. Add the tomatoes and season with salt and pepper. Lower the heat, cover and simmer until thick, about 45 minutes. To make the bechamel sauce, bring the milk to a simmer in a medium pot set over medium heat. Melt the butter in a medium saute pan over medium heat. Whisk the flour into the butter and cook for 2 minutes. Whisk the warm milk into the flour mixture. Add the remaining 2 pinches four-spice powder and cook for 5 minutes at a simmer, whisking often, until thickened. Remove from the heat. In a small bowl, whisk together the egg yolks. Whisking constantly, slowly pour a quarter of the milk mixture into the eggs. Whisk the egg mixture back into the pot. Whisk in 1 cup of the cheese. Fold in the yogurt. Season with salt and pepper. Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil. Cook the pasta to al dente according to the package instructions. Drain and combine with the lamb sauce. Adjust the salt and pepper to taste. Transfer to a large baking dish and top with the bechamel sauce and the remaining 1 cup cheese. Bake until the top is caramelized, about 45 minutes. Garnish with the parsley. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 21275,"Charleston Chewy Cheesecake with Orange Marmalade Glaze Nonstick cooking spray, for the pan 1 cup all-purpose flour, plus more for dusting
1 cup (2 sticks) unsalted butter, melted
1 cup firmly packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
Five 8-ounce blocks cream cheese, at room temperature 1 3/4 cups granulated sugar
5 large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon vanilla extract
3 tablespoons orange marmalade 3 tablespoons orange liqueur, such as Grand Marnier
Orange segments, for garnish
Instructions: For the Charleston chewy crust: Preheat the oven to 350 degrees F. Grease and flour a deep 10-inch springform pan. Line the bottom of the pan with a parchment paper circle. Stir together the butter, brown sugar, baking powder, vanilla extract, eggs and flour in a medium bowl. Spread the batter in the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool to room temperature. Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese and granulated sugar with an electric mixer at medium speed until creamy. Add the eggs, one at a time, and beat just until the yellow disappears. Beat in the sour cream and vanilla. Pour the filling over the cooled crust. Double-wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan. Place the springform pan into a larger pan and pour very hot water into the outer pan until it covers the bottom, being careful to make sure the water level doesn't come up higher than the foil. Bake until the center is almost set, 60 to 70 minutes. (The center will still jiggle, while the edges will be set.) Turn off the oven, then crack the oven door and allow the cake to cool in the oven for 1 to 2 hours. Transfer the cake to the refrigerator to chill for at least 4 hours and preferably overnight. Make the glaze: Heat the marmalade and liqueur in a small saucepan over medium heat until the marmalade is melted. Unmold the cheesecake and place on a stand or serving plate. Cut into slices and garnish each slice with the glaze and orange segments. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21276,"Hushpuppies 1 pound fine cornmeal 1 cup buttermilk 1 tablespoon salt 1 tablespoon sugar Pinch baking soda 1 egg Vegetable oil, for frying Instructions: Mix together the cornmeal, buttermilk, salt, sugar, soda and egg to make a thick consistency. Refrigerate for 15 minutes. Heat some oil in a large pot until a deep-frying thermometer inserted in the oil registers 375 degrees F. Drop spoonfuls of batter in the hot oil and cook until light golden brown, 3 to 4 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 21277,"Olive Oil Popcorn 6 tablespoons olive oil 1 cup popcorn kernels
Kosher salt
Instructions: Heat 2 to 3 tablespoons of the olive oil in a large pot over medium heat. Add the popcorn kernels, cover the pot, and cook until popped, shaking the pot occasionally, 4 to 5 minutes. Turn off the heat and drizzle the popcorn with the remaining olive oil while stirring. Season with salt and then give one final stir. Transfer to a serving bowl. ","[Vermentino, Sauvignon Blanc, Pinot Grigio]" 21278,"Blueberry Orange Pancakes 2 cups Fiber One Complete pancake mix (from 28.3-oz box) 1 1/3 cups cold water 2 cups fresh or frozen blueberries 1 tablespoon grated orange peel 2 cups frozen (thawed) reduced-fat whipped topping Additional blueberries and orange peel, if desired Instructions: Heat skillet or griddle over medium-high heat or to 375degreesF. Grease with vegetable oil or shortening. In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Gently stir in 1/2 cup blueberries and 1 tablespoon orange peel. For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown. Serve pancakes topped with whipped topping and additional blueberries and orange peel. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 21279,"Buttermilk Scones 3 cups flour 1/3 cup sugar 1 teaspoon salt 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 cup (1 1/2 sticks) unsalted butter 1 cup buttermilk 1/2 cup currants (optional) 1 tablespoon heavy cream, for brushing Instructions: Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired. Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21280,"French Onion Soup 1 stick (4 ounces) unsalted butter 6 cups thinly sliced Vidalia or Spanish onions Kosher salt and freshly cracked black pepper
1 tablespoon all-purpose flour
1/4 cup dry sherry 5 cups beef stock
6 sprigs fresh thyme
8 slices Gruyere cheese (or Swiss) plus 1 cup grated Gruyere cheese
2 cups croutons
Instructions: In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.) Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes. Preheat the broiler to finish the soup. Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs. Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21281,"Sheet-Pan Pizza Dough 4 cups all-purpose flour 1 tablespoon sugar 2 teaspoons kosher salt 1 1/4 teaspoons active dry yeast 1 1/2 cups hot water (about 100 degrees) 1/3 cup plus 2 tablespoons extra-virgin olive oil Instructions: Combine the flour, sugar, salt and yeast in a stand mixer fitted with the dough hook. Combine the hot water and 2 tablespoons olive oil, then add to the mixer on low speed and mix until a loose ball forms. (You can also do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the water and oil and stir with a wooden spoon.) Knead the dough with the mixer on medium-high speed until smooth and slightly tacky, about 7 minutes. (If using your hands, bring the dough together into a ball, then turn out onto a smooth surface and knead, dusting your hands and the surface as needed with flour, until the dough is smooth and slightly tacky, about 5 minutes.)
Pour the remaining 1/3 cup olive oil into an 11-by-17-inch rimmed baking sheet or black steel pan. Transfer the ball of dough to the pan, turning to coat with the oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the pan, 1 1/2 to 2 hours.
Slide your hands under the dough and lift, gently stretching the dough to fit the pan. (It\u2019s OK if it doesn\u2019t stretch to the corners.) For the final rise, cover the dough with plastic wrap and set aside until slightly puffy, 30 to 45 minutes. Top and bake as directed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 21282,"Upside-Down Orange-Almond Cake (Gluten-Free) 3 tablespoons unsalted butter, plus more for the pan 1/4 cup sugar 3 tablespoons honey Pinch kosher salt 3 oranges, such as navel or Cara Cara 1 1/2 cups almond flour 2 tablespoons cornstarch 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 4 tablespoons (1/2 stick) unsalted butter, at room temperature 1/2 cup sugar 4 large eggs, separated 1 teaspoon pure vanilla extract Instructions: For the oranges: Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and line the bottom with parchment paper; butter the parchment.
In a small saucepan, melt the butter over medium heat. Add the sugar, honey and salt and cook until the sugar has melted and turned golden brown, swirling the pan, 2 to 3 minutes. Remove the saucepan from the heat and carefully transfer the mixture to the prepared cake pan.
Cut the top and bottom off of each orange. Then cut the skin and pith off of each orange by slicing from top to bottom, following the curve of the fruit. Slice the oranges into 1/4-inch-thick rounds. Layer the rounds on top of the caramel in the cake pan. Set aside.
For the cake batter: In a medium bowl, whisk together the almond flour, cornstarch, baking powder and salt. In another medium bowl, beat the butter and sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Beat in the egg yolks and vanilla. Add the almond flour mixture to the butter mixture and beat to combine. The batter will be stiff.
In a clean bowl with clean beaters, beat the egg whites with an electric mixer on high speed until they form medium-stiff peaks, about 2 minutes. Stir in about a third of the egg whites into the almond mixture to loosen it, then gently fold in the remaining whites. Transfer the batter to the pan with the oranges and smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out with moist crumbs attached, 40 to 45 minutes. Let the cake cool in the pan on a wire rack 10 minutes. Carefully flip the cake onto a serving plate. Serve warm or room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21283,"Stuffed Mushrooms \Neuchatel
1 clove garlic, crushed 2 scallions, finely chopped 1 tablespoon finely chopped parsley 1 teaspoon Worcestershire sauce 1 teaspoon mustard powder 1/4 cup softened butter Freshly ground salt Freshly ground pepper 8 mushrooms, each 2 inches in diameter 1 lemon, juiced 16 snails 1 large bunch watercress Instructions: Preheat broiler. Combine garlic, scallions, parsley, Worcestershire sauce, mustard powder, and softened butter. Mix to a paste. Season with salt and pepper. Remove stems from mushrooms. Sprinkle lemon juice over the \veins\ of the mushrooms. Add 2 snails to each mushroom and top with seasoned butter. Broil for 5 minutes. Serve on a bed of watercress. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21284,"Bacardi Mojito 12 fresh spearmint leaves 1/2 lime 2 tablespoons simple syrup (equal amounts sugar and water heated until sugar dissolves, cooled) or 4 teaspoons sugar Ice 1 1/2 ounces light rum (recommended: Bacardi) Club soda Lime wedge and mint sprig, for garnish Instructions: In a tall glass, muddle or mash together the mint leaves and lime. Add the simple syrup or sugar and fill the glass with ice. Add the rum and top with club soda, stir well. Garnish with a lime wedge and a sprig of mint. ","[Rum, Cuba Libre]" 21285,"Roasted Root Vegetables 2 sweet potatoes (about 1 pound), scrubbed and cut into wedges 1 (1-pound) bag baby carrots 1 bunch parsnips, peeled and cut into 1-inch pieces 1/3 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Preheat oven to 425 degrees F and position a rack in the center of the oven. On a baking sheet, toss the sweet potatoes, carrots, and parsnips with the olive oil and season with the salt and pepper. Roast stirring occasionally, until the vegetables are browned and tender, about 25 to 30 minutes. Cook's Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made in California, southern France and Sicily. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21286,"Parsnip Chips 1 1/2 pounds parsnips, about 4 large ones 2 tablespoons olive oil 2 teaspoons cl powder 1/2 teaspoon garam masala 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Peel the parsnips and slice off the root. Cut into thick fries as evenly as possible. In a large bowl, mix together the olive oil, cl powder, garam masala, salt, and pepper. Add the parsnips and toss to coat. Place on a parchment or foil-lined baking sheet. Roast for 40 to 45 minutes, tossing the chips halfway through to ensure even cooking. Chips are done when they're lightly caramelized and a knife inserted in the chips goes in and comes out without much resistance. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 21287,"Rice Krispies Nutty Butterscotch Squaresand#153; 2 cups Kellogg's? Rice Krispies? cereal 1 cup butterscotch morsels 1/2 cup golden raisins 1/2 cup chopped dried apricots 1/2 cup broken pecans, toasted 3 tablespoons butter or unsalted butter 2 cups miniature marshmallows or 20 regular marshmallows 1/2 cup crunchy peanut butter 1 teaspoon vanilla Instructions:

1. In large bowl combine KELLOGG'S RICE KRISPIES cereal, butterscotch morsels, raisins, apricots and pecans.
2. In medium saucepan melt butter over low heat. Add marshmallows and peanut butter. Stir until completely melted. Remove from heat. Stir in vanilla. Pour over cereal mixture. Stir until well coated.
3. Evenly press into 8 x 8 x 2-inch dish coated with cooking spray. Refrigerate for 30 minutes. Cut into squares. Best if served the same day. Note: For best results, use fresh marshmallows For more great recipes, visit www.Kelloggs.com. ®, ™, © 2010 Kellogg NA Co. ","[Chardonnay, Merlot, Cabernet Sauvignon, Port]

" 21288,"Grilled Antipasto with Gorgonzola Crostini 2 red bell peppers, grilled, peeled and cut into 1/8 2 yellow bell peppers, grilled, peeled and cut into 1/8 1/2 pound asparagus, trimmed and grilled 2 small eggplants, halved and grilled 4 plum tomatoes, halved and grilled Olive oil Balsamic vinegar Salt and freshly ground black pepper Assorted olives 8 slices Italian bread, cut into 1/4-inch thick slices 1/2 pound Gorgonzola, at room temperature Instructions: Place all of the grilled vegetables on a platter and drizzle with olive oil and balsamic vinegar. Season with salt and pepper, to taste. Scatter the olives around the platter. Brush the bread with olive oil on both sides and grill for 2 to 3 minutes per side. Remove the bread from the grill and immediately spread with the softened Gorgonzola. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 21289,"Zoo Mix 1/2 stick (4 tablespoons) unsalted butter 1 cup animal crackers
1 cup fish-shaped rainbow crackers
1 cup fish-shaped pretzel crackers
1 cup teddy bear-shaped graham crackers
1/2 cup bunny-shaped Cheddar-flavored crackers 1/2 cup diced dried apricots
Instructions: Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper. Add the butter to a small pot and place over medium heat. Melt the butter and cook until the milk solids start to turn golden brown and release a toasty and nutty aroma, 3 to 5 minutes. Set aside. In a large bowl, combine the animal crackers, rainbow crackers, pretzel crackers, graham crackers and Cheddar crackers. Add the brown butter and toss to coat all the crackers. Transfer to the prepared sheet pan. Bake until the crackers absorb the brown butter mixture, 4 to 5 minutes. You don\u2019t want the crackers to brown. Let cool to room temperature. Add the diced apricots and mix to combine. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 21290,"Cheeseburger Dip 1 tablespoon extra-virgin olive oil 1 pound ground beef 1 small onion, finely chopped 2 tablespoons tomato paste 1/2 teaspoon garlic powder One 15-ounce jar salsa con queso 1/3 cup half-and-half 1 cup shredded yellow Cheddar 1/4 cup mayonnaise 2 tablespoons pickle relish 2 tablespoons ketchup, plus more for serving Kosher salt and freshly ground black pepper Chopped onion, dill pickle chips, thinly shredded iceberg lettuce, diced tomato and yellow mustard, for garnish Round white tortilla chips, for serving Instructions: Preheat the oven to broil. Heat a medium cast-iron skillet over medium heat and add the oil. When the oil is hot, add the ground beef and cook, crumbling it with a wooden spoon, until beginning to brown, about 3 minutes. Add the onion and cook until the onion is softened and the beef is cooked through, 7 to 8 minutes. Clear an empty spot in the middle of the skillet, add the tomato paste and toast the paste for a minute. Sprinkle with the garlic powder and stir to coat the meat. Stir in the salsa con queso and half-and-half. Bring to a simmer and cook, stirring, until smooth, about 1 minute. Sprinkle the middle of the dip with the Cheddar, leaving a small border around the edge without cheese. Broil until the top is bubbly and browned in places, 1 to 2 minutes. Mix together the mayonnaise, relish and ketchup in a small bowl. Season with salt and pepper. Top the dip with a sprinkle of onions and pickle chips, a mound of lettuce and tomatoes and drizzles of the mayo-relish sauce, ketchup and mustard. Serve with tortilla chips for dipping.
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 21291,"Ladd's Chopped Wedge Salad 4 slices bacon 1/2 head iceberg lettuce, chopped into wedges
1/2 cup grated \supermarket\ mozzarella
Italian Ranch Dressing, recipe follows Pinch freshly ground black pepper 1/2 cup mayonnaise 1/4 cup sour cream
2 tablespoons milk
2 tablespoons grated Parmesan
1 tablespoon jarred pesto
1 tablespoon sun-dried tomatoes packed in oil, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Zest and juice of 1 lemon Instructions: Fry the bacon in a skillet until crisp, about 7 minutes. Drain on a paper towel. Chop into small pieces. Arrange the chopped iceberg on a small platter, then sprinkle over the grated mozzarella and chopped bacon. Drizzle with the Italian Ranch Dressing and finish with the pepper. Combine the mayonnaise, sour cream, milk, Parmesan, pesto, sun-dried tomatoes, salt, pepper and lemon zest and juice in a food processor. Process until well combined. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 21292,"Minced Chicken Lettuce Cups 1 head of butter lettuce 4 organic chicken breasts 1/2-cup unsalted peanuts 1 bunch fresh chives 1 mango (ripe, diced or cubed) 2 jalapenos (chopped and seeded) 1/4-cup fresh lime juice Instructions: Separate and remove leaves from lettuce stalk. Wash under cold water and place on paper towels to dry. Place your four chicken breasts in a pre-heated 400-degree oven for 20 minutes or until chicken is cooked through. Remove chicken and let cool. Remove skin and bones from the chicken and cut into small cubes. Roast peanuts until golden brown. Set aside and cool. Crush the peanuts in the plastic bag with a meat tenderizer and dice the mango. In a bowl combine diced mango, jalapeno, peanuts and limejuice. Add chicken. With a tablespoon fill the lettuce cups with the chicken mixture, fold over and gently tie with a long piece of fresh chives and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21293,"Pasta Pomodorini 3/4 pound spaghettini or spaghetti 1/4 cup extra-virgin olive oil, plus more for drizzling 1/4 cup sliced garlic 1/2 teaspoon finely minced Calabrian chiles, or 1/4 teaspoon red pepper flakes 1 pint small cherry tomatoes, stems removed, crushed between your thumb and forefinger 1/2 cup fresh basil leaves, each torn into 2 or 3 pieces Gray salt Freshly ground black pepper Parmesan, for grating Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and stir. While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add the garlic and cook until the slivers are golden brown and crisp, then add the chiles and cook for about 30 seconds. Raise the heat to high and add the tomatoes. Cook until the tomatoes soften and the juices thicken, about 3 minutes. Add the basil and season with salt and pepper. When the pasta is al dente, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the warm pot off the heat. Add the sauce and mix well. Add some of the reserved cooking water if the pasta seems dry. Transfer to a warm serving bowl and grate Parmesan over the top, to taste. Drizzle with a little more olive oil. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 21294,"Bison Gravy Smothered Fries 4 pieces bison osso buco, cut 1 inch thick (about 3 pounds total) 2 teaspoons kosher salt, plus additional as needed
1 teaspoon freshly ground black pepper, plus additional as needed
3 tablespoons olive oil
6 cloves garlic 4 shallots, thinly sliced
2 medium carrots, medium dice
2 stalks celery, medium dice
2 cups good quality dry red wine
2 bay leaves
1/2 cup chicken stock, homemade or store bought
1/2 cup canned diced tomato
4 sprigs fresh thyme
1/2 cup fresh or thawed diced New Mexico green chiles
2 tablespoons Worcestershire sauce
3 pounds large red potatoes
Sunflower oil or other oil, for deep-frying
1 pound Gruyere, shredded
Finely chopped fresh chives, for garnish
Instructions: Heat a pressure cooker on the saute function. Sprinkle the meat on both sides with salt and pepper. Add olive oil to the pressure cooker, then sear meat, allowing it to brown, flipping once. Remove the meat from the pan. Add garlic, shallots, carrots and celery to the pressure cooker, then sprinkle with salt and pepper and allow to sweat lightly until tender, about 8 minutes. Deglaze the pan with red wine, scraping the brown bits from the bottom of the pan. Drop in bay leaves, then add stock and tomato. Place the meat back in the pressure cooker, nestling into the veggies and liquid. Top off with fresh thyme. Seal the pressure cooker according to the manufacturer's instructions, and pressure cook on high for 45 minutes. Depressurize pot according to manufacturer's instructions, then remove lid when it's safe to do so. Let meat cool until it's comfortable to touch, then shred by hand. It will be very tender and easy to do! Reserve the bones, scooping marrow out with a spoon, to be added to the finished sauce. Puree all remaining veggies and liquid with an immersion blender until smooth, then blend in the reserved bone marrow, chopped green chiles and Worcestershire sauce. Taste for seasoning. Add the shredded meat back to the sauce. Reheat when you are ready to serve. Cut potatoes into fries with a tabletop french fry cutter or by hand. Rinse potatoes in cold water, and hold in water. Set a pot of salted water to boil, then add potatoes and blanch in the water just until they begin to soften on the outside, 4 to 5 minutes. Drain and cool. To make the best, crispiest french fries, you'll need a deep-fryer or a Dutch oven filled with oil and a deep-frying thermometer attached. Bring the oil to 250 degrees F and fry the potatoes 4 minutes, then drain and cool. (These can be held for 2 to 3 days, refrigerated.) When ready to eat, bring the oil to 370 degrees F and fry the potatoes again until crispy golden brown, about 3 minutes. Drain and season right away with salt and pepper. Preheat the broiler or oven to 450 degrees F. Place fries in an ovenproof dish, smother with bison gravy, then top with Gruyere. Broil or bake until the cheese is just melted. Garnish with chives. ","[Chardonnay, Pinot Noir, Barbera, Tempranillo]" 21295,"Gorgonzola and Walnut Fougasse 1 recipe Basic Dough with Pate Fermentee, recipe follows Cornmeal, for dusting, as needed 1 1/2 cups whole or broken walnut halves (about 5 ounces) 7 ounces dry \mountain-style\ Gorgonzola cheese (not dulce), crumbled Olive oil, as needed 1 recipe refrigerated Pate Fermentee (1 3/4 pounds), recipe follows 1 1/2 cups minus 1 tablespoon 80 degree F. water (.71 pound) 3 1/2 cups unbleached, unbromated all-purpose flour (1 pound) 1 teaspoon minus 1/16 teaspoon instant dry yeast (2.8 grams) 2 1/4 teaspoons kosher salt (9 grams) 3 1/2 cups unbleached, unbromated all-purpose flour (1 pound) 2 1/4 teaspoons kosher salt (9 grams) 1 teaspoon minus 1/16 teaspoon instant dry yeast (2.8 grams) 1 1/4 cups plus 1 tablespoon 63 degree F. water (.67 pound) Instructions: Place a baking stone in the middle of the oven and preheat to 470 degrees F. On a lightly floured work surface, cut the dough into 4 equal pieces with a bench scraper. Using your fingertips, flatten the dough pieces. Transfer 1 of the pieces to the back of a cookie sheet lined with parchment paper and lightly dusted with cornmeal. Cover generously with walnuts and Gorgonzola and top with another piece of dough. Press down on the edges to seal. Using a small palette knife, cut 8 evenly spaced holes in the dough. Stretch the dough to enlarge the holes. Lightly brush the fougasse with olive oil and cover lightly with plastic wrap. Place the loaf in a warm place and let rise for 30 minutes. Repeat to make 1 more loaf. Working with 1 loaf a time, slide the fougasse, still on the parchment paper, onto the baking stone. Bake until crispy and brown, about 20 to 25 minutes. Transfer the fougasse to a rack to cool. Repeat with the remaining loaf. In a large mixing bowl, combine the pate fermentee and water and, using your hands, break up the dough into the water. In another bowl, whisk together the flour, yeast, and salt. Add the flour mixture to the pate fermentee mixture and mix by hand until firm and cohesive, about 3 minutes. Allow dough to rest for 10 minutes. Turn the dough out onto a lightly floured work surface. Knead the dough until very elastic and smooth, about 10 to 15 minutes. Take the dough's temperature. It should be at 78 degrees F. Transfer the dough to a large bowl and cover with plastic wrap (the plastic should not touch the dough). Place the bowl in a warm place (about 75 to 78 degrees F.) and let rise for a total of 1 hour and 45 minutes. After the first 45 minutes, fold the dough and turn it over in the bowl. (It will somewhat deflate the dough, but it is gentler than what's commonly referred to as \punching down.) Let the dough rise, undisturbed, for 1 hour more. (The dough will rise considerably at this point.) Turn the dough out onto a lightly floured work surface. Press the dough gently into a rectangle, to degas it. In a large bowl, whisk together the flour, salt, and yeast. Add the water and, using your hands, mix until incorporated, about 3 minutes. (Alternatively, mix in a mixer on the lowest setting possible.) Cover bowl with plastic wrap and put in a warm place (about 75 degrees F.). Let the dough ferment for 1 hour. Take the dough's temperature. It should be at 75 degrees F. Refrigerate the dough at least 10 hours and up to 36 hours. When ready, it will be roughly doubled in size and have a fine network of filaments and holes. Make this recipe the night before you mix the dough. ","[Chardonnay, Barolo, Tempranillo, Pinot Noir]" 21296,"Grilled Shrimp Marinated in Paprika, Garlic and Thyme with White Wine Sauce 2 tablespoons olive oil 1 shallot, sliced 4 cloves garlic, finely chopped 1 cup dry white wine 2 tablespoons heavy cream 2 sticks cold unsalted butter, cut into 1-inch pieces 1/4 cup finely chopped fresh chives, plus more for garnish Salt and freshly ground black pepper 1/4 cup canola oil 2 tablespoons Spanish paprika 6 cloves garlic, finely chopped to a paste 3 tablespoons finely chopped fresh thyme leaves 16 extra colossal shrimp (4 to 6 per pound size), peeled and deveined Salt and freshly ground black pepper Basil Oil, for drizzling Instructions: For the white wine sauce: Heat the oil in a medium saucepan over medium heat. Add the shallots and the garlic and cook until soft, about 1 minute. Increase the heat to high, add the wine, bring to a boil and cook until reduced by half. Add the cream and slowly start whisking in the cold butter, piece by piece and continue to whisk until the sauce is emulsified. Strain into a bowl and stir in the chives. Season with salt and pepper, to taste, and set aside. For the shrimp: Whisk together the oil, paprika, garlic and thyme in a large bowl; add the shrimp and toss to coat the shrimp in the mixture. Cover and let marinate in the refrigerator for 30 minutes. Heat the grill to high. Season the shrimp with salt and pepper and grill until slightly charred and just cooked through, about 2 1/2 minutes per side. Put some of the sauce on a large platter, drizzle with Basil Oil and top with the shrimp. Drizzle with more of the sauce; garnish with chives and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 21297,"Amatriciana Pizza Grandma Style 1000 grams bread flour, preferably King Arthur 8 grams malt powder
660 grams ice water 150 grams levain from a sourdough starter
30 grams sea salt
30 grams extra-virgin olive oil
2 tablespoons extra-virgin olive oil 1 cup yellow onion, small dice (1/2 medium onion)
1/4 cup guanciale or prosciutto ends, small dice
1 tablespoon garlic sliced paper-thin (2 cloves)
2 teaspoons salt
1 1/2 teaspoons ground black pepper
1/2 teaspoon red pepper flakes
3 cups 7/11 tomatoes (or another crushed tomato)
2 tablespoons tomato paste, such as Super Dolce 1/2 cup heavy cream
2 yellow onions, thinly sliced 2 tablespoons olive oil
6 tablespoons extra-virgin olive oil 2 tablespoons sesame seeds
16 slices bacon
14 slices whole milk mozzarella
2 tablespoons grated Pecorino-Romano 1 tablespoon cl oil
12 basil leaves
Instructions: For the dough: Mix flour, malt and 600 grams ice water in a stand mixer fitted with the hook attachment for 3 minutes. Add levain and mix until everything is combined, another 8 minutes. Let rest 20 minutes. Add salt and the remaining 60 grams ice water and mix for 8 minutes. Add olive oil and mix another 3 minutes. Let rise for 1 hour at room temperature. Divide into two portions and form into balls. Let it rise, refrigerated, overnight. For the sauce: Heat olive oil in a medium saucepot over medium heat, then add onions and saute until translucent, about 5 minutes. Add the prosciutto and garlic and saute for 4 minutes. Add salt, black pepper and red pepper flakes and cook for 1 minute. Add crushed tomatoes and tomato paste and cook for 2 minutes. Whisk in heavy cream and cook for 2 more minutes. Remove from heat and set aside to cool. For the roasted sweet onions: Preheat oven to 400 degrees F. Place onions on a sheet pan and toss with oil. Roast, stirring every 5 minutes, until caramelized, about 20 minutes. Let cool. For the pizza: Preheat oven to 600 degrees F, or as hot as your oven will go. Rub 2 tablespoons olive oil into a grandma pizza pan or half-sheet pan. Sprinkle with sesame seeds. Stretch a dough ball into a square on a clean surface by pulling at the corners until it resembles the size of the pan you are using. Gently transfer to pan. Sprinkle 1 tablespoon oil on top of dough and rub in, gently moving the dough into the corners of the pan. Repeat with remaining dough ball. Let rise in pans for 2 hours in a warm area. Cook bacon in a skillet for 6 minutes, then set aside. Parbake crust until lightly golden, about 8 minutes. Remove from oven and evenly top with half the mozzarella, making sure it reaches the edges of the pan. Stripe half the sauce on top of the cheese. Evenly distribute half the onions on top of sauce. Lay half the bacon on top of onions. Bake pizza until the cheese around the edges and bacon on top are crispy, about 15 minutes. Take pizza out of the pan and put back in the oven on a stone to crisp the bottom of the pie for 3 minutes. Sprinkle half of Pecorino on top, splash with half of cl oil and evenly distribute half of basil leaves. Repeat process with remaining dough and ingredients. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 21298,"Manhattan Mousse 1 cup dried cherries 1 cup sweet vermouth 1 (12-ounce) bag semisweet chocolate chips 1/4 cup whiskey 2 tablespoons butter 3 eggs, separated Instructions: In a small bowl, pour vermouth over dried cherries to rehydrate. Macerate for 30 minutes or until cherries are plump. Meanwhile, using a double boiler, melt chocolate and butter together. Remove melted chocolate from heat and stir in whiskey. In a separate bowl whisk egg yolks, then slowly add in thirds to the melted chocolate. In a large bowl whip egg whites to stiff peaks. Whisk 1/3 of the whites into the chocolate then gently fold in the remainder. Pour into 4 individual serving dishes and refrigerate for at least 2 hours. Remove dishes from the refrigerator, top with macerated cherries and serve. ","[Chardonnay, Merlot, Pinot Grigio, Riesling]" 21299,"Quick Carrot Salad 1/3 cup red wine vinegar 1 tablespoon sugar 1 teaspoon salt 1/3 cup olive oil 1/3 cup canola oil 1 tablespoon spicy brown mustard 1/4 teaspoon fresh ground black pepper 4 carrots, peeled and grated 1 medium red onion, thinly sliced 3 tablespoons Dressing Salt and freshly ground black pepper Instructions: For Dressing: In a glass jar with a tight fitting lid combine the vinegar, sugar and salt. Screw on lid and shake vigorously until the salt and sugar has dissolved. Add the remaining dressing ingredients and shake vigorously until emulsified. Dressing will last up to 3 weeks in the refrigerator. In a medium serving bowl, combine the carrots, onion, and dressing; toss to coat. Taste and season with salt and pepper, if needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21300,"Dressing Griddle Cakes with Turkey and Cranberry Barbecue Sauce 1 tablespoon olive oil 1/2 onion, chopped
1/4 teaspoon smoked paprika
1 cup leftover cranberry sauce
1/2 cup ketchup
2 tablespoons dark brown sugar
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce 4 cups leftover dressing
2 tablespoons chopped fresh Italian parsley
1 to 2 large eggs (see Cook's Note) 1 tablespoon unsalted butter
1 cup chicken broth, turkey broth or water
About 12 ounces leftover sliced turkey
Instructions: Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the paprika and cook, stirring, 30 seconds. Add the cranberry sauce, ketchup, sugar, vinegar, Worcestershire and 1/4 cup water. Bring to boil over medium-high heat, then reduce the heat slightly and simmer until slightly thickened and the flavors have blended, about 10 minutes. Let cool slightly, then transfer to a blender or food processor (be careful when blending hot liquids) and blend until smooth. Transfer to a bowl and set aside. Put the dressing in a large bowl with the parsley and egg and mix well with your hands. Divide the mixture into 6 portions and form each into a flattened 3-inch cake. Put the cakes on a plate and refrigerate to set, about 10 minutes. Melt the butter over medium heat in a skillet. Add the dressing cakes and cook, turning once, until hot and golden brown on both sides, 3 to 4 minutes per side. Transfer the cakes to individual serving plates. Add the broth to the skillet, then the sliced turkey and cook gently until just warmed. Serve the cakes topped with the turkey and cranberry barbecue sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 21301,"Thai Agua Fresca: Coconut-Lychee-Lemongrass Cooler 1 stalk lemongrass, brown outer leaves, green tops and root tip removed* 32 ounces coconut water (I recommend Zico!) 1 (8-ounce) can lychees, drained and lightly rinsed** Pinch kosher or sea salt Instructions: Pound the lemongrass stalk with the back of a knife to break the cell walls. Cut the stalk in half or thirds lengthwise to fit comfortably in a small saucepan. Bring a small saucepan with a little over 2 cups water to a simmer, and add the lemongrass. Remove it from the heat and allow it to steep, 10 to 15 minutes. Strain and chill the lemongrass water completely. Discard the lemongrass solids. In a blender, combine the coconut water, lychees, lemongrass water and salt and let it go until the concoction is smooth; depending on how large your blender is, you might have to do this in batches. Taste for seasoning, chill and serve; you can strain it if you don't like pulp. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 21302,"Herbed Swordfish and Shiitake Kebabs Vegetable oil, for the grill 1/2 cup plus 1 tablespoon extra-virgin olive oil 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh cilantro 2 tablespoons chopped scallions 2 tablespoons red wine vinegar 1 clove garlic 1/4 teaspoon red pepper flakes Kosher salt 2 pounds center-cut swordfish, skin removed, cut into 1-to-1 1/2-inch pieces 1 1/2 teaspoons ground cumin 1/2 teaspoon ground coriander 4 ounces shiitake mushrooms, stemmed and halved or quartered if large 1 red onion, quartered Instructions: Preheat a grill to medium and brush the grates with vegetable oil. Combine 1/2 cup olive oil, the parsley, cilantro, scallions, vinegar and garlic in a blender and pulse until combined. Add the red pepper flakes and season with salt. Pour half of the herb oil into a bowl; set aside for serving. Toss the swordfish with the remaining 1 tablespoon olive oil, the cumin and coriander in a bowl; season with salt. Thread the swordfish, mushrooms and red onion onto eight 10-inch skewers. Grill the kebabs until just marked, about 2 minutes per side, then continue cooking, turning and brushing with the remaining herb oil, until just cooked through, 5 to 6 more minutes. Drizzle with the reserved herb oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 21303,"Juniper Brined Turkey With Paprika Butter 1 fresh or frozen turkey (1 to 1 1/2 pounds per person) Kosher salt 1 1/2 cups packed brown sugar 2 tablespoons juniper berries 1 tablespoon peppercorns 3 bay leaves Zest of 1 lemon, in wide strips 2 tablespoons coriander seeds 2 teaspoons cumin seeds 6 cloves garlic 1 tablespoon paprika 2 sticks unsalted butter, softened Instructions: Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Fill a large pot with 2 quarts water; add 2 cups kosher salt, the brown sugar, juniper berries, peppercorns, bay leaves and lemon zest. Bring to a boil, then simmer 10 minutes. Add 6 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight. Remove the turkey from the brine; rinse and pat dry. Crush and chop the coriander seeds, cumin seeds and garlic. Mix with the paprika and butter until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting. Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 21304,"Grilled Rosemary Shrimp 12 jumbo shrimp 1 tablespoon chopped fresh rosemary 1 teaspoon minced garlic 1 tablespoon lemon juice Salt and pepper, to taste Instructions: Mix the ingredients together in a bowl. Marinate the shrimp for 2 to 3 hours, refrigerated. Skewer the shrimp on rosemary branches and grill. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21305,"Grilled Honey Lime Chicken Sandwiches 1 lime, juiced 2 tablespoons honey 1 rounded teaspoon cumin A handful cilantro, finely chopped, about 1/2 tablespoons 2 tablespoons extra-virgin olive oil, canola, or corn oil Four 6 to 8-ounce boneless skinless chicken breast 1 teaspoon grill seasoning blend or coarse salt and pepper Toppings: lettuce, tomato, red onion, and sliced avocado 1 cup prepared salsa verde 4 crusty rolls, split Five Vegetable Slaw Salad, recipe follows Assorted tortilla chips, for serving 1 pound packaged shredded cabbage 1 large red bell pepper, seeded and cut across into thin slices 1 large green bell pepper, seeded and cut across into thin slices 4 scallions, sliced thinly on an angle (greens and whites) 1/2 European seedless cucumber, halved lengthwise and thinly sliced 2 limes, juiced 1 /4 cup (3 healthy drizzles) honey 3 tablespoons (a couple of glugs) vegetable or light colored oil Salt and pepper Instructions: Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes. Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side. Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado. Spread salsa on roll tops as a condiment. Serve sandwiches with Five Vegetable Slaw Salad and assorted tortilla chips. Combine vegetables in a bowl. In another small bowl, whisk lime juice and honey, and drizzle in oil to combine dressing. Pour dressing over slaw and season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21306,"Glazed Carrots 5 medium carrots, peeled 1/4 cup coconut oil
2 teaspoons honey
1/4 teaspoon togarashi or cayenne if desired (See Cook's Note) Kosher salt and freshly ground black pepper
1/8 cup chopped parsley
Instructions: Cut the carrots in thirds crosswise. Then cut each piece lengthwise into halves or fourths, depending on the width of the carrots. This should create spears that have at least one flat side. Add the oil to a cast-iron skillet and heat over medium heat. When the oil is hot, place the carrots in the oil cut-sides down and cook without turning until tender, about 6 minutes. The cut sides will be very, very dark. Some may even call it burnt. Don't worry, it'll taste great! Add the honey, togarashi and 1/4 cup of water to the skillet and stir up all the carrots. Cook, stirring constantly, until most of the water has cooked off and the carrots are coated. Season with salt and pepper. Top with the chopped parsley. (This will add a fresh flavor and it looks really pretty.) Serve right away to your impressed and amazed friends! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21307,"Mother's Day Pasta Sampler 1 1/2 pounds bow tie pasta 1 tablespoon butter 1 tablespoon extra-virgin olive oil 1 small onion, chopped 1/2 cup chicken or vegetable stock, plus more if needed 2 teaspoons lemon zest 1 (10-ounce) box frozen peas Salt and freshly ground black pepper 1/2 cup fresh ricotta cheese 10 leaves fresh basil, torn or shredded A handful mint leaves, finely chopped 1 cup chicken or vegetable stock 1 (10-ounce) box frozen cooked carrots or baby carrots 1/2 teaspoon curry powder A few dashes hot sauce Salt and freshly ground black pepper 1 tablespoon butter 2 tablespoons honey 3 tablespoons fresh chives, chopped 1 (16-ounce) jar roasted yellow or red peppers, drained (about 5 to 6 peppers) 2 tablespoons extra-virgin olive oil 3 to 4 cloves garlic, minced or grated 1/2 teaspoon dried crushed red pepper flakes 1 tablespoon aged balsamic vinegar A handful fresh flat-leaf parsley, chopped Salt and freshly ground black pepper Grated Parmigiano-Reggiano, to taste Instructions: Heat a large pot of water to a boil, salt liberally and cook pasta to al dente. While pasta cooks, you will need 3small skillets set up and a food processor near by. Set up 3 serving dishes that would hold half a pound of pasta each on a counter near the stove. In first skillet, melt butter with olive oil over medium heat, add onion, season with salt and pepper, to taste, and sweat 5 to 6 minutes. Add stock and zest and bring to a boil. Add peas, season with salt and pepper and heat through, about 2 minutes. Put in food processor and process until a smooth sauce forms and transfer to a bowl, fold in fresh ricotta, basil and mint with rubber spatula, adjust seasoning salt. When pasta is ready, add a ladle of pasta water or chicken stock, if needed and 1/3 of the pasta to the bowl. Toss the pasta with sauce. In the second skillet while peas are cooking, add chicken stock, carrots, curry powder, hot sauce, salt and pepper, to taste, honey and butter. Bring to a boil and let simmer to heat through, 10 minutes. While carrots are cooking, grind roasted peppers into a paste. Heat 2 tablespoons olive oil in third pan over medium-low heat and saute the garlic and red pepper, stir in ground peppers and season with salt and freshly ground black pepper. Rinse processor bowl and return to base to grind the carrots when they are tender. When peppers are hot, stir in balsamic vinegar and parsley and let simmer over low heat. Stir in starchy cooking liquid or stock, scrape sauce into serving dish and coat 1/3 of the pasta and cheese. Grind carrots into a smooth paste and transfer to a serving dish. Thin carrot sauce with starchy liquid or stock and toss with remaining half pound of pasta and chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 21308,"Stargazy Pie Pie dough 8 pilchards or herrings 1 onion, finely chopped 1/4 cup each chopped parsley, fennel and thyme leaves 1 pinch saffron 2 tablespoons milk Instructions: Preheat the oven to 350 degrees F (180 degrees C). Line a pie dish with thinly rolled pie dough. Remove fins from fish and wipe off scales. Slit and gut them and fill the cavities with chopped onion and herbs. Arrange round the dish with heads to the rim. Cover with pie dough, and make a slit by each head. Pull the heads through the dough. Dissolve the saffron in the milk. Brush the pie dough with the saffron milk, and bake for about 35 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 21309,"Apples, No Pie, a la Mode 3 tablespoons butter 1-inch piece fresh ginger, grated or minced 3 Golden Delicious apples, quartered, cored and sliced 2 teaspoons lemon juice 3 tablespoons brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg, eyeball it 1 pint vanilla ice cream 1 canister whipped cream Instructions: Heat a skillet over medium to medium-high heat. Add the ginger and apples to warm butter, squeeze a little lemon juice over the pan and saute 4 to 5 minutes. Add brown sugar, cinnamon, nutmeg to the apples and cook another 2 minutes. Spoon apples into dessert dishes and top with ice cream and whipped cream. Garnish whipped cream with a pinch more cinnamon or nutmeg. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 21310,"Oatmeal, Walnut and Raisin Cookies 1 cup all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/2 teaspoon fine salt 1/4 teaspoon ground allspice 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 3/4 cup packed light brown sugar 1/2 cup granulated sugar 2 large eggs, at room temperature 1 teaspoon pure vanilla extract 2 3/4 cups old-fashioned rolled oats 3/4 cup raisins 3/4 cup chopped walnuts Instructions: Position the racks in the top and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda, cinnamon, salt and allspice in a large bowl. Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, scraping down the sides of the bowl occasionally. Beat in the eggs 1 at time until blended, then beat in the vanilla. Reduce the speed to low and beat in the flour mixture in 3 additions until smooth. Stir in the oats, raisins and walnuts with a rubber spatula. Drop heaping tablespoons of the dough onto the prepared sheets about 2 inches apart. Bake the cookies, rotating the pans halfway through, until golden brown but still soft in the center, about 15 minutes. Let the cookies cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 21311,"Citrus Crab Cake 1 pound jumbo lump crabmeat 1 lime, juiced 4 green onions, sliced thin 1 roasted red pepper, seeded, finely diced 2 roasted jalapenos, seeded, finely diced 1 teaspoon chili powder 1/2 bunch cilantro, leaves chopped About 1/2 cup coarsely chopped roasted pumpkin seeds About 3/4 cup mayonnaise About 1/2 cup Japanese bread crumbs (panko), or more to taste Salt and freshly ground black pepper 3 egg yolks 1/4 cup orange juice 1 1/2 cups clarified butter 1/4 cup water, more or less to adjust the consistency 1/2 bunch cilantro, leaves finely chopped Salt and freshly ground black pepper 1 avocado, sliced, for garnish Micro cilantro and other greens, tossed in extra-virgin olive oil, seasoned with salt and pepper, for garnish Red chili oil, for garnish Instructions: In a large bowl, fold all ingredients together being careful not to break up the crab. Mold mixture into 4 (4-inch) ring molds (I use a donut cutter with the center whole cutter removed). Coat a large saute pan, over medium-high heat and add the crab cakes. Cook until the exterior is browned and cake is warmed through, about 3 minutes per side. Transfer to a platter. Cook egg yolks and orange juice over a double boiler until yolks thicken enough to coat the back of a spoon. Remove from heat and whisk in butter until the sauce thickens to a consistency similar to mayonnaise. Thin the sauce a bit with the water. Add cilantro and season with salt and pepper, to taste. Top the crab cakes with avocado. Garnish with micro cilantro salad and red chili oil and serve with Citrus Cilantro Hollandaise. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 21312,"California Coastal Cioppino 2 ounces extra-virgin olive oil 4 anchovy fillets 1 1/2 cups roughly chopped onions 3/4 cup roughly chopped celery, and a few leaves 3/4 cup roughly chopped carrots 12 basil leaves 2 tablespoons minced garlic Pinch chili flakes Cheesecloth sachet, filled with 1 rosemary sprig, 1 oregano sprig, 1 thyme sprig, 1 bay leaf, 1 teaspoon fennel seed 1 1/2 quarts peeled, seeded ripe tomatoes, chopped 2 teaspoons kosher salt 1/2 teaspoon black pepper 2 cups red wine 2 cups white wine Pinch saffron threads, crushed 3 cups fish stock 6 cups tomato sauce base Spot Prawns and Seafood 10 cups cioppino base 18 (1-ounce) medallions white sea bass 2 dozen manila clams 2 doze black mussels 6 claws, 6 legs Dungeness crab, cooked 12 spot prawn tails, vein removed 18 tentacles, 3 small tubes calamari, cleaned, tubes cut in 1/2-inch pieces Rice bran oil 12 spot prawn heads Potato starch, for dusting Pinch kosher salt Freshly ground black pepper 1 1/2 cups French bread cubed, no crust 1/2 cup cold fish broth 6 livers from shrimp heads, lightly sauteed 1/2 teaspoon garlic, chopped 1 teaspoon kosher salt 1/2 teaspoon togarashi spice (also known as Japanese 7 spice) 1/2 teaspoon chili sauce (recommended: Sriracha) 1/2 teaspoon yuzu juice 1 egg yolk 1/2 teaspoon Dijon mustard 1 cup extra-virgin olive oil 6 thick slices sourdough bread 1 clove garlic, cut in 1/2 1 tablespoon butter, melted 2 tablespoons extra-virgin olive oil 1 teaspoon chopped parsley leaves Pinch salt and freshly ground black pepper Cioppino Sauce Cooked Seafood Rustic Crostini Pinch chopped Italian parsley leaves 6 lemon halves Spicy Shrimp Rouille Instructions: Tomato Sauce Base: Heat a large saucepan and add olive oil and anchovies. Stir anchovies into hot oil to dissolve. Add onions, celery and carrots and begin to cook until they begin to brown. Add basil leaves, garlic and chili flakes and sweat to release their aromas. Add sachet and tomatoes, season with salt and pepper. Simmer for 45 minutes until vegetables are tender enough to easily crush with a fork. Remove sachet and pass sauce through a fine food mill. Reserve for Cioppino Base. Cioppino Base: Combine wines and saffron. Reduce wine by half. Add fish stock and tomato sauce, bring to a simmer to combine flavors. Check seasoning. Adjust if necessary. Spot Prawns: Place Cioppino Base.in a large straight-sided pot. Heat to just below a simmer. Add fish, clams, mussels, crab and shrimp tails to pot. Cover and steam/poach briefly to cook and heat through each item. Clams and mussels should be now open; fish and shrimp should turn opaque. Add calamari for the last minute of cooking. Discard any clams or mussels that do not have beautiful plump meats. Main Dish: Heat about 6 inches of oil to 365 degrees F. Clean back apron of shrimp head and clean inside tail end of head. Dredge shrimp heads in potato starch lightly and fry 3 minutes until very crisp and golden. Drain briefly, split in 2 and season with salt and pepper. Hold warm for service. Spicy Shrimp Rouille: Soak bread cubes in fish broth and place all ingredients except oil in blender. Puree ingredients into a paste. Pour in the oil slowly, while blending, to make a thick fluffy mayonnaise sauce. Rustic Crostini: Rub bread with cut garlic clove and brush with melted butter and olive oil. Sprinkle with parsley, salt and pepper and toast to golden brown in oven or toaster oven. Cioppino Assembly: Ladle Cioppino sauce into hot serving dishes. Arrange fish items on each dish from the back of the dish to the front. Lean crostini against 2 pieces of sea bass. Arrange 3 split fried shrimp heads against crostini and face forward and upright. Add 1 mussel shell and mussel meats, and 1 clam shell and clam meats. Add peeled shrimp tails, last piece of fish, calamari and peeled crab legs. Top with chopped parsley, cover and serve. Serve with lemons and Spicy Rouille sauce on side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21313,"Christina's Chocolate Truffles 8 ounces semisweet chocolate, coarsely chopped 1/2 cup heavy cream 4 tablespoons unsalted butter, at room temperature 1 tablespoon amaretto 1/2 cup coarsely chopped milk chocolate 1/4 cup unsweetened cocoa 1/4 cup finely ground almonds Instructions: Put the semisweet chocolate in a medium-size mixing bowl and set aside. In a small saucepan, heat the cream over medium heat until hot but not quite simmering. Pour the cream over the chocolate and let stand for 3 or 4 minutes. Stir until smooth. Using a hand-held electric mixer, beat in the butter and amaretto until the mixture is light and creamy. Refrigerate until firm, about 45 minutes. Use a teaspoon or melon baller to scoop up heaping teaspoons of the chocolate mixture, then use your hands to roll them into smooth balls, about 3/4-inch in diameter. Melt the milk chocolate. Line a baking sheet with waxed paper. Coat some truffles in the melted chocolate, some in cocoa powder and some in almonds, setting them on the baking sheet as they're ready. Refrigerate until firm, about 30 minutes. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 21314,"Vermicelli with Spicy Chicken Liver-Tomato 1/4 cup olive oil 2 cups chopped yellow onions 2 tablespoons minced garlic 1 1/2 pints chicken liver, rinsed, drained, and cut into individual lobes Splash brandy 4 pounds ripe Roma tomatoes, peeled, and coarsely chopped, or 2 (28-ounce) cans crushed Italian tomatoes 1 teaspoon crushed red pepper flakes 1 bay leaf Freshly ground black pepper 1 1/2 cups chicken stock or low sodium chicken broth 1/4 cup heavy cream 1/2 cup finely chopped fresh basil leaves Salt and pepper 1 teaspoon sugar, if needed 1 pound dried vermicelli 1/2 cup finely grated Parmigiano-Reggiano, for serving Instructions: In a large, heavy skillet, heat the oil over medium-high heat and saute the onion and garlic until the onions are tender and beginning to caramelize around the edges, about 5 minutes. Remove the pan from the heat and add the chicken livers and brandy. Return the pan to the heat and shake the pan to ignite. Cook until livers are lightly browned on all sides but still pink inside, 4 to 5 minutes. Add the tomatoes, crushed red pepper, bay leaf, black pepper and chicken stock to the skillet. Stir well, then let the sauce come to a simmer. Cook for 15 minutes, or until most of the liquid has evaporated. Whisk in the cream and basil. Season with salt and pepper and, if the sauce seems overly acidic, add the sugar. Meanwhile, in a kettle or large saucepan, bring 5 quarts of water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook, stirring occasionally, until the pasta is al dente, 4 to 6 minutes. Drain the pasta in a colander, then transfer to a large bowl. Remove the bay leaf from the chicken liver sauce and discard the leaf. Toss the pasta with some of the tomato sauce, then divide among serving plates. Top each serving with more sauce and some of the chicken livers. Pass the cheese at the table. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 21315,"Roasted Pears with Honey-Herb Yogurt 3 firm-ripe pears 2 tablespoons unsalted butter
3 tablespoons honey
1/4 teaspoon ground cinnamon 2/3 cup plain Greek yogurt (about 7 ounces)
1 tablespoon chopped fresh mint, plus 4 small leaves for garnish
1 teaspoon chopped fresh thyme
Instructions: Preheat the oven to 400 degrees F. Quarter the pears lengthwise and remove the cores with a paring knife. Melt the butter in a 10-inch cast-iron skillet over medium-high heat, then stir in 1 tablespoon of the honey and the cinnamon. Turn off the heat and add the pears, turning to coat. Arrange cut-side-down and roast, turning once, until golden and tender, about 30 minutes. Meanwhile, stir the yogurt, mint, thyme and the remaining 2 tablespoons honey together in a small bowl. Serve the warm pears drizzled with some of the cooking liquid from the skillet, a dollop of the yogurt, and a small mint leaf. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 21316,"Norte?o Margarita Margarita salt, for rim Lime wedge, for rim and garnish Ice 2 ounces tequila 1 1/2 ounces fresh lime juice 1 ounce simple syrup, see Cook's Note 1/2 ounce green cl juice, see Cook's Note Instructions: Put some salt on a flat dish. Moisten the rim of the margarita glass with the lime wedge and dip it in to the salt.
Fill a cocktail shaker with ice. Add the tequila, lime juice, simple syrup and green cl juice to the shaker and shake vigorously for 3 seconds. Pour into the salted glass and garnish with the lime wedge.
","[Tequila, Mezcal, Sauvignon Blanc, Vermentino]" 21317,"Spaghetti Squash Alfredo 1/2 medium spaghetti squash 4 tablespoons unsalted butter 1 cup heavy cream 1 clove garlic, crushed 1 1/2 cups freshly grated Parmesan 1/4 cup chopped fresh parsley leaves Fresh basil leaves Grape or cherry tomatoes, sliced in 1/2 Instructions: Slice spaghetti squash in half lengthwise. Scoop out the seeds with a spoon and clean as you would a pumpkin. Completely submerge 1 half at a time, in a large pot of boiling water and cook for about 20 minutes until the inside is just tender to a fork and pulls apart in strands. (Cook's Note: It is better to undercook if you're not sure.) Remove, drain and cool with cold water or ice bath to stop the cooking. Scoop out the cooked squash from its skin with a spoon as you would an avocado and discard the skin. Use a fork to fluff and separate the squash into \spaghetti- like strands. You can also use your hands. Reserve the separated cooked squash and dip with a strainer into boiling water to reheat just before serving. Melt half the butter in a medium saucepan over medium-high heat. Add cream and reduce for about 2 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in the rest of the butter and parsley. Place spaghetti squash in a large serving bowl, and pour Alfredo sauce over squash. Garnish with basil and tomatoes. Serve and enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]

" 21318,"Grilled Caesar Salad 3 tablespoons mayonnaise 2 tablespoons Worcestershire sauce
2 lemons, halved, plus 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
2 cloves garlic, minced
3/4 cup extra-virgin olive oil, plus more for grilling
1/4 cup freshly grated Parmesan Kosher salt and freshly ground black pepper
2 hearts romaine lettuce, cut in half lengthwise
Three 3/4-inch slices rustic bread, such as levain or baguette 1 tablespoon sugar
Instructions: Preheat a grill to medium-high heat. In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper. Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes. Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes. Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21319,"Crispy Barbecued Side of Salmon Barbeque with Cucumber Yogurt 1 (3-pound) side salmon, scaled and pin boned 1 lemon, zest and juice Bunch fresh herby fennel tops or basil, leaves picked and finely chopped Olive oil Sea salt and freshly ground black pepper 1 cucumber, peeled lengthwise at intervals 1 1/4 cups plain yogurt 1 fresh red cl, deseeded and finely chopped Small bunch fresh mint or oregano, leaves picked and chopped Extra-virgin olive oil Instructions: Brush the bars of the barbie clean to prevent your fish from sticking, then light it and get the coals glowing hot. If your barbie is small, feel free to cut the salmon in half to make it more manageable. Place the salmon skin side down on a plastic board and, using a sharp knife, slash it evenly all over on the eshy side, making the incisions about 1/2-inch deep. Scatter the lemon zest and most of the chopped fennel tops or basil over the salmon, then push these avorings into the incisions - don't hold back; really push them in! Rub the fish lightly all over with olive oil then season with salt and pepper, giving the skin side a generous amount as most of this will fall off. When your barbie's ready, lay the salmon on the bars, skin-side down. The esh will start to color from the bottom up and after about 4 minutes the skin should be beautifully golden brown. Carefully ip the salmon over with a roasting fork or a spatula and cook for a further 2 to 3 minutes on the other side. While it's cooking, gently ease the skin away from the fish and put it on the barbie alongside to crisp up. If your salmon is wild it will have slightly less fat in it, so will be a drier fish. You can therefore cook it for a shorter amount of time, even leaving it slightly undercooked - although this might feel unusual to anyone who nukes fish beyond belief. If it's (organically) farmed, cook it through, but please don't overcook it or it will become too dry. Lift the salmon carefully off the barbecue and place it on a nice serving platter or board. Allow to cool a little, then break the skin into pieces, a bit like poppadums. Cut the cucumber in half lengthwise, remove and discard the seeds, chop it up and mix it in a bowl with the yogurt. Balance the avors with the lemon juice, half the chopped cl and half the chopped mint or oregano. Drizzle over a little extra-virgin olive oil. Season carefully, to taste, with salt and pepper. Break the salmon up with a fork into 4 to 6 chunks. Serve with the cucumber yogurt, sprinkled with the rest of the chopped cl and the remaining fennel tops or basil. Drizzle with extra virgin olive oil and make sure everyone gets a piece of the crunchy fish skin. \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 21320,"Kids Can Make: Ham and Scallion Cream Cheese Pinwheel Sandwiches 1 large head romaine lettuce 4 ounces whipped cream cheese 4 scallions, thinly sliced 1 teaspoon yellow mustard Kosher salt and freshly ground black pepper Four 10-inch flour tortillas 8 slices deli ham (about 8 ounces) 1 whole roasted pepper from a jar, sliced into 1/4-inch strips (about 1/2 cup) 1 cup shredded carrots Instructions: Carefully wash and dry the 4 largest outer romaine leaves, trying not to tear them. Cut the leaves at the base, where they were connected to the root; the leaves should be about 9 inches long. Using a vegetable peeler, shave the center rib so the leaves roll up more easily. Set aside. Stir the cream cheese, scallions, mustard, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl to combine. Lay 1 of the tortillas on a clean work surface, and place 1 of the romaine leaves neatly on top. Place 2 slices of the ham next to each other to fit neatly on top of the lettuce. Spread 2 tablespoons of the cream cheese mixture over the ham, then line up a quarter of the roasted pepper strips along one edge. Line up 1/4 cup of the shredded carrots on top of the peppers. Roll up the wrap tightly, starting from the edge with the peppers and carrots, so the wrap holds together with the peppers and carrots in the middle. Place the wrap seam-side down. Repeat with the remaining tortillas, peppers, carrots, ham and cream cheese mixture. Cut the wraps into 1-inch pieces, then skewer each piece from the top through the seam side with a toothpick or skewer. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 21321,"Rosy Cocktail 2 ounces Gold Tequila 3 ounces cranberry juice 1 ounce freshly squeezed lime juice 2 ounces Grand Marnier 2 slices lime Instructions: Pour the tequila, cranberry juice, and lime juice over ice and shake well. Pour, with a strainer over the shaker, into a chilled 7 ounce stemmed wine glass. Splash with Grand Marnier and place the lime slice on top. ","[Cabernet Sauvignon, Merlot, Pinot Grigio]" 21322,"Homemade Chorizo, Refried Bean and Cheddar Quesadillas 1 tablespoon lard 1/4 cup minced onion 3 cloves garlic, minced 1/2 pound ground pork 1 teaspoon ancho cl powder 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon dried oregano Pinch ground cinnamon Pinch ground cloves Kosher salt Four 10-inch (burrito size) flour tortillas 2 cups shredded Cheddar 1 cup refried beans 1 jalapeno, chopped (seeds removed for less heat) 2 tablespoons unsalted butter Guacamole, salsa, chopped scallions and sour cream, for serving Instructions: Heat the lard in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the ground pork, ancho powder, cumin, paprika, oregano, cinnamon, clove and 1/2 teaspoon salt and cook, stirring and breaking up the meat, until brown, about 4 minutes. Add 1/2 cup water, bring to a simmer and cook for 5 minutes. Transfer to a medium bowl. Lay a tortilla on a work surface and top evenly with 1/2 cup Cheddar. Add 1/4 of the chorizo, 1/4 of the beans and some jalapeno. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients. Melt 1/2 tablespoon butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas. Cut into triangles and serve with guacamole, salsa, chopped scallions and sour cream.
","[Rioja, Tempranillo, Garnacha, Barbera]

" 21323,"Plum Gnocchi 24 small Italian prune plums or 6 red or purple plums (or 2 cups chunky apricot or cherry jam) 3/4 cup sugar 1 recipe gnocchi, made without the pepper or cheese 6 quarts salted water 6 tablespoons unsalted butter 2 cups coarse plain dry bread crumbs 2 teaspoons ground cinnamon Instructions: If using Italian prune plums, halve them lengthwise and remove the pits. Fill each cavity with 1/2 teaspoon of the sugar and re-form the plums by pressing the halves together. If using larger plums, halve them crosswise, remove the pits and cut into 1/2-inch dice. Toss the diced plums with 1/4 cup of the sugar. Prepare gnocchi dough according to the recipe without the pepper or cheese. Bring the water to a boil in a large pot. Meanwhile, on a flour-dusted surface roll the dough under your palms to form a cylinder 2 inches in diameter and slice into 24 rounds. Flatten each into a circle 5 inches in diameter. Place a plum or about 3 tablespoons of the diced plums or 2 tablespoons jam in the center of each dough circle. Gather the dough up around the filling, enclosing it completely without tearing the dough. Pat the dough between your hands to seal and even the gnocchi. Drop gnocchi in the boiling water. Cook until the dough is tender, stirring gently to prevent sticking, about 8 minutes after they rise to the surface. Meanwhile, in a medium-size skillet, melt the butter and the bread crumbs and toast until golden brown. Remove from heat and stir in remaining 1/2 cup sugar and cinnamon. Transfer to a baking dish. Remove gnocchi from the water and roll in the bread crumb mixture until all are well coated. Arrange on a serving plate and sprinkle with remaining crumbs. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 21324,"Glazed Vegetables with Fresh Herbs 1/4 teaspoon freshly ground black pepper 12 ounces zucchini (1-1/4 - inch or less in diameter), cut to fit feed tube 12 ounces yellow squash (1-1/4 - inch or less in diameter), cut to fit feed tube 1 tablespoons extra virgin olive oil 1/2 teaspoon kosher salt 2 tablespoons white balsamic or fruit flavored vinegar 1/4 cup loosely packed mixed fresh herbs (parsley, tarragon, thyme, rosemary, etc.) 1 red onion (6 ounce), peeled, cut in half lengthwise 1 red bell pepper, cored, seeded, cut in 4 slabs to fit feed tube 1 yellow bell pepper, cored, seeded, cut in 4 slabs to fit feed tube Instructions: Add the fresh herbs to the work bowl of a Cuisinart? food processor fitted with the metal blade. Process for 20 seconds to mince; remove and reserve. Insert the 6 mm slicing blade. Use medium pressure to slice the onion; use light pressure to slice the peppers. Remove and reserve. Use medium pressure to slice the zucchini and yellow squash. Remove and reserve (do not combine with onions and peppers). Place the oil in a Cuisinart? Hard Anodized Non-Stick 12-1/2 - inch Stir-Fry Pan over medium - high heat. When hot, add the onions and peppers, cook to soften, about 3 - 4 minutes. Add the squashes and salt, cook until tender and lightly golden brown, stirring now and then, about 8 - 10 minutes. Add the vinegar, reduce until it is a glaze. Stir in the reserved chopped fresh herbs and the pepper. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21325,"Apple Butter Rolls with Honey Marzipan Frosting 1 cup (236 milliliters) almond milk or dairy milk, warm (105 to 110 degrees F) 2 1/4 teaspoons active dry yeast
1/4 cup (50 grams) plus 1 teaspoon sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt
Pinch ground cardamom
4 1/2 cups (585 grams) all-purpose flour, plus additional for dusting
2 large eggs
1/2 cup (100 grams) flavorless oil, plus additional for oiling the bowl
1/4 cup (84 grams) honey
1 teaspoon vanilla extract Nonstick cooking spray, for the baking dish 3/4 cup apple butter (store-bought or homemade)
1 teaspoon ground cinnamon
6 ounces almond paste, grated on the big holes of a box grater or finely chopped
1 large egg 1 1/2 cups blanched almonds 1/4 cup honey
1 teaspoon almond extract
1/4 teaspoon kosher salt
Zest from 1/2 lemon
6 tablespoons almond milk
Toasted sliced almonds, for topping
Instructions: For the rolls: Combine the milk, yeast and 1 teaspoon sugar in a bowl and swirl together. Let sit until foamy on top, about 5 minutes. Combine the cinnamon, salt, cardamom and 3 1/2 cups flour in a large bowl or the bowl of a stand mixer fitted with the dough hook. Whisk together the eggs, oil, honey and vanilla in a medium bowl. Stir the yeast mixture and oil mixture into the dry mixture and then knead, either on a work surface or with the dough hook, adding up to 1 cup more flour as needed, until the dough is smooth and slightly sticky, 15 minutes by hand and 7 to 10 minutes by mixer. Place in an oiled bowl, cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours. For the filling: Spray a 9-by-13-inch baking dish with cooking spray and set aside. Turn the dough out onto a clean surface and roll it out, dusting with flour as needed to prevent sticking, into an 18-by-12-inch rectangle. Spread it with the apple butter and sprinkle with the cinnamon and almond paste. Roll up tightly starting from a long end (so that it results in an 18-inch-long roll), and pinch the edges to seal. Cut into 12 rolls and place in the prepared baking dish. Cover with plastic wrap and refrigerate overnight. (Or cover loosely with plastic wrap and let rise at room temperature for 1 hour, then go right to preheating the oven.) When ready to bake, remove the rolls from the refrigerator and loosen the plastic wrap. Let sit at room temperature until puffy, 1 to 2 hours. Preheat the oven to 350 degrees F. Beat the egg with a splash of water in a cup. Remove the plastic wrap from the baking dish and brush the rolls with the egg wash. Bake until the rolls are lightly browned and have an internal temperature of 190 degrees F, 35 to 40 minutes. For the frosting: Meanwhile, blend the blanched almonds in a food processor, scraping the sides occasionally, until creamy and spreadable, 5 to 10 minutes. Add the honey, almond extract, salt and lemon zest and continue to blend (it may clump together at this point, and that's okay) as you drizzle in the milk. Blend until creamy. (This can be made the day before and stored in an airtight container in the fridge.) When the rolls come out of the oven, spread them with the frosting, sprinkle with the sliced almonds and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21326,"Sweet Tea 1 1/2 cups sugar 4 large, family-size tea bags Instructions: Fill the teakettle or saucepan with enough water to completely cover the tea bags, about 2 cups. Bring to a boil and remove from the heat. Let the tea stand for 10 minutes. Put the sugar into a gallon pitcher and add 1 cup cold water. Stir to mix slightly. Pour the hot tea into the sugar mixture and stir until the sugar is dissolved. Add 13 cups water to fill the pitcher. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 21327,"Roasted Corn and Pumpkin Soup with Jumbo Lump Crabmeat and Crisp Mache 2 ears fresh corn 1/2 pound sliced shallots 1/2 gallon chicken stock 1 pumpkin 2 teaspoons salt 2 tablespoons olive oil 1 clove garlic 2 ounces crabmeat 1 tablespoon sour cream 1 teaspoon black pepper 1 bunch Mache 1 teaspoon cider vinegar Pumpkin seed oil, to taste Instructions: Shuck corn and cut from the cob. Separate into 2 piles. Heat a saute pan and add 1/2 of the sliced shallots, 1 pile of corn and salt, and pan roast until golden brown. Add 1/2 quart heavy cream. Puree and pass through a sieve, getting corn puree. Saute the second pile of corn in the same manner. Add 1/2 gallon of chicken stock. Put corn stock into a blender and pass through a sieve. Put on low and simmer to reduce. Cut pumpkin in quarters. Rub with oil and garlic. Roast in a preheated 350 degree oven until tender. Remove pumpkin pulp from outer skin and puree. Add roasted pumpkin puree and corn puree to corn stock. Season with salt and pepper. Mix crabmeat with sour cream and divide equal amounts between 4 bowls. Toss mache with cider vinegar and place on top of crabmeat. Lace with soup and garnish with pumpkin seed oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21328,"Garlicky Green Beans and Peas 2 tablespoons butter 1/2 teaspoon citrus herb seasoning (recommended: Spice Island) 1 cup frozen green beans, thawed 1 cup frozen peas, thawed 2 tablespoons diced pimientos 1 teaspoon minced garlic Salt and freshly ground black pepper Instructions: In medium saucepot, over medium-high heat, melt butter. Add remaining ingredients and cook for 4 to 5 minutes, or until heated through. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21329,"Ravioli Filled with Porcini Mushrooms and Two Cheeses 1-ounce dried porcini mushrooms, soaked in 1 cup boiling water for 30 minutes 1/3 cup minced shallots 2 tablespoons olive oil 1/4 pound fresh wild mushrooms, minced Salt and pepper 2 garlic cloves, minced fine 6 ounces chopped mozzarella 1/4 cup grated fresh Parmesan, plus extra for garnish 1 pound fresh pasta dough sheets 2 tablespoons unsalted butter 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 cup heavy cream 2 tablespoons minced fresh parsley leaves Instructions: First make the filling: Drain the dried mushrooms, reserving the soaking liquid, and mince. In a skillet cook the shallots in the oil over moderate heat, stirring until they are softened. Add the fresh mushrooms and salt and pepper to taste and cook the mixture, stirring, until it is dry. Add the dried mushrooms and the garlic, cook the mixture, stirring, until it is dry, and transfer it to a bowl. Add the mozzarella, the Parmesan, and salt and pepper to taste to the mushroom mixture and stir the filling until it is well combined. Make the ravioli: Trim the ends of the dough and cut the dough crosswise into 2 pieces, 1 piece 1 1/2 inches longer than the other. Put a rounded teaspoon of the mushroom mixture in 2 rows on the shorter piece, spacing them about 1 inch from the edges and with their centers about 1 1/2 inches apart. Brush the dough around the filling with water, put the longer piece of dough on top, and press it gently around the mounds of filling. With a fluted pastry wheel or knife cut the dough between the mounds. Arrange the ravioli in one layer on a baking sheet sprinkled with flour and let dry one hour. When ready to cook the ravioli, bring a large pot of salted water to a boil. Add ravioli and cook, stirring, for 5 minutes, or until it is just tender, drain it in a colander and transfer it to a large bowl. Then in a small saucepan melt the butter and add the butter to the ravioli, tossing to coat it well. Transfer to serving dish. In another saucepan combine the heavy cream, 1/2 cup of the reserved mushroom soaking liquid, strained through a double thickness of rinsed and squeezed cheesecloth, and simmer the mixture, stirring occasionally, until it is slightly thickened. Season the sauce with salt and pepper to taste. Top the ravioli evenly with the sauce and sprinkle with the parsley and the Parmesan before serving. ","[Chardonnay, Barolo, Pinot Grigio, Gavi]

" 21330,"Taco Bowls with Guac-a-Salsa Salad 1 sack corn tortilla chips, any brand or color (yellow, blue, red, white) will do 3 tablespoons extra-virgin olive oil, divided 1 1/2 pounds ground beef 2 jalapeno peppers, seeded and finely chopped 2 medium onions, chopped 3 to 4 cloves garlic, chopped 1 tablespoon ground cumin 1 tablespoon chili powder Coarse salt and black pepper 1 cup water 2 firm Haas avocados 3 plum tomatoes, seeded and chopped Handful cilantro leaves, chopped Juice of 1 lemon 2 sacks, 10 ounces, 2 cups each shredded Monterey Jack or sharp Cheddar cheese Instructions: Lightly crush the chips by popping open the bag and giving the chips a few light whacks with a frying pan ? careful that they don't fly out of the sack! Hold the bag loosely at the top with 1 hand while you crush the chips with the other. Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil ? 2 turns of the pan. Add the beef to the skillet, brown and crumble it, 5 minutes. To the browned meat, add half the jalapeno peppers, 3/4 of the chopped onions and all of the garlic. Season the meat with cumin, chili powder, salt and pepper. Cook together 5 minutes more, then add the water and reduce heat to low. Adjust salt, to taste. Halve and separate the avocados. Remove pit with a spoon. With the skin in tact, using a small knife, dice the avocado while still in the skin. Scoop out the diced flesh and place in a bowl. Combine tomatoes, remaining onions, jalapenos, and cilantro gently with avocado and dress the salad with the juice of 1 lemon, extra-virgin olive oil, and salt, to your taste. Layer a 1 or 2 handfuls of chips in soup or chili bowls and top with a handful of cheese. Fill bowls with taco meat and top with more cheese, then mound up some salad on top and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21331,"Honey Whipped Butter 1 stick butter, room temperature 2 heaping tablespoons honey Pinch salt Pinch cayenne pepper Instructions: In a small bowl, mix all of the ingredients together until smooth. Cover and refrigerate until ready to use. ","[Chardonnay, Riesling, Gewrztraminer]" 21332,"Smokey Chicken and Broccoli Cornbread Nonstick cooking spray, for spraying the baking dish 1 1/2 cups yellow cornmeal 1/4 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine salt 1 cup milk 1 cup sour cream or 2 percent Greek yogurt 2 tablespoons unsalted butter, melted 1 large egg 1/2 cup chopped cooked broccoli 1/2 cup chopped roast chicken 1/2 cup grated smoked Gouda cheese Instructions: Position a rack in the middle 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 the cornmeal, flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the milk, sour cream, butter and egg together in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the broccoli, chicken and cheese. Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 21333,"Pegu Club Cocktail 1 1/2 ounces gin (recommended: Bombay Sapphire) 3/4-ounce orange liqueur (recommended: Cointreau or orange curacao, not Triple Sec) 1/2-ounce fresh squeezed lime juice 2 dashes angostura bitters Ice cubes Lime wedge, for garnish Instructions: Combine all ingredients with ice in a cocktail shaker. Shake and strain into a martini glass. Serve straight up, garnished with a lime wedge. ","[Gin, Lime Juice, Orange Liqueur]" 21334,"Grown-Up Sack Lunches: Strawberry Chocolate Bruschetta 2 cups diced strawberries 1/2 cup vanilla flavored vodka 1/4 cup sugar 2 tablespoons finely chopped mint leaves 1 loaf baguette, sliced in 1/3-inch slices 1/4 cup chocolate spread (recommend: Nutella) Instructions: Preheat the oven to 350 degrees F. Combine the strawberries, vanilla flavored vodka, sugar, and mint in a medium bowl and let macerate for at least 30 minutes. Arrange the baguette slices on a baking sheet and lightly toast in the oven for 5 minutes. You want your bread still slightly chewy. Spread some chocolate spread on each piece of toast and top with 2 tablespoons of the strawberry mixture. Arrange on a serving platter and serve. ","[Chardonnay, Moscato, Riesling, Pinot Grigio]" 21335,"3-Cheese and Herb Garlic Bread 4 tablespoons unsalted butter, room temperature 2 cloves garlic, smashed and chopped
2 tablespoons grated Asiago cheese
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
2 tablespoons chopped parsley
1 large baguette, cut into 1 1/2-inch slices on a bias
Instructions: Preheat the oven to high broil. Mix the butter, garlic, Asiago, Parmesan, Romano and parsley in a medium bowl until completely combined. Spoon some of the mixture on one side of the bread slices and put on a baking sheet, butter side up. Broil until bread is toasted and cheese mixture is bubbling, 3 to 5 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 21336,"Cottage Pie 1 tablespoon butter (14 grams) 1 carrot, peeled and diced 1 stalk celery, diced 1 small yellow onion, finely diced Kosher salt and freshly ground black pepper 1 garlic clove, finely minced 340 to 350 grams lean ground beef or plant-based beef alternative (about 12 ounces) 1/2 cup canned lentils, rinsed and drained 1 tablespoon all-purpose flour (8 grams) 1 tablespoon tomato paste (15 milliliters) 1 tablespoon Worcestershire sauce (15 milliliters) 3/4 cup mushroom broth or low-sodium beef broth (190 milliliters) 1/2 cup frozen peas and/or corn (65 grams) 2 large yellow flesh potatoes, peeled or unpeeled, halved lengthwise and quartered 1 garlic clove Kosher salt 1/4 small head cauliflower, cut into florets 2 tablespoons 2% or whole milk (30 milliliters) 2 tablespoons butter (28 grams) 2 tablespoons cream cheese, at room temperature (28 grams) 1 cup grated Cheddar, optional (100 grams) Instructions: Preheat the oven to 400 degrees F (200 degrees C). For the filling: Melt the butter in a large oven-safe skillet over medium heat. Add the carrots, celery and onion and season with salt and pepper. Cook, stirring frequently, until the vegetables begin to soften, about 6 minutes. Add the garlic and cook for 30 seconds. Add the beef or meat alternative. Increase the heat to medium-high and cook, breaking up the beef or meat alternative, until browned and cooked through, 5 to 7 minutes. Reduce the heat to medium, add the lentils and sprinkle with the flour; stir to combine. Whisk together the tomato paste and Worcestershire sauce in a medium bowl. Whisk in the mushroom or beef broth and add to the pan, scraping any stuck-on bits off the bottom of the pan. Bring to a boil, season with more salt and pepper if needed, then reduce the heat to low and simmer while you prepare the topping. For the topping: Cover the potatoes and garlic with a few inches of cold water into a large pot. Season well with salt and bring to a boil over medium-high heat. Once boiling, add the cauliflower, cover and cook until tender, 10 to 15 minutes. Drain and return to the pot. Using a potato masher or hand mixer, roughly mash the veg. Add the milk, butter and cream cheese and mash until the desired texture is reached. Season with more salt. Stir the frozen veg into the filling and remove from the heat. Top with the mash, spreading it into an even layer and scatter with the grated Cheddar. Transfer the pan onto a rimmed baking sheet just in case there is any bubble over and bake for until the cheese is melted and the top is lightly golden brown and crisp, 20 to 25 minutes. Allow the pie to cool slightly before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21337,"Turkey Milanese with Sauteed Haricots Verts and Butternut Squash Kosher salt 1 pound haricots verts 3 tablespoons olive oil 2 cloves garlic, smashed Crushed red pepper flakes 1 medium butternut squash, top-half only, peeled and cut into 1/2-inch pieces 1 cinnamon stick 1/2 cup fresh orange juice Kosher salt 2 tablespoons unsalted butter 1 shallot, sliced into thin rings 1/2 cup dried cranberries 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups chicken stock 2 links Italian sausage, casings removed 6 cremini mushrooms, thinly sliced 1/2 cup whole milk 6 large eggs 2 cups panko breadcrumbs 2 cups all-purpose flour 3 turkey breast cutlets, pounded to an even thickness 2 tablespoons poultry seasoning, such as Bell's Kosher salt Olive oil, for pan frying Instructions: Preheat the oven to 200 degrees F. For the haricots verts: Bring a medium saucepan of salted water to a boil. Add the haricots verts and cook until bright green and crisp-tender, 3 to 4 minutes. Use a slotted spoon to remove to a salted ice bath. Let sit until completely cool. Drain and pat dry. Set aside. For the butternut squash and cranberry stew: Add the squash and cinnamon stick to a large, high-sided skillet. Add the orange juice and water to cover by 1 inch. Season with a large pinch of salt. Bring to a simmer and cook until the squash is just tender and the liquid has reduced some, 10 to 12 minutes. Heat another large, high-sided skillet over medium heat and add the butter. When melted, add the shallots and cook, stirring frequently, until soft and translucent, about 4 minutes. Stir in the cranberries. Add the cooked butternut squash, with liquid, and stir to combine. Add salt to taste. Keep warm. For the sausage veloute: Melt the butter in a medium saucepan over medium-low heat. Add the flour and cook, stirring, until completely absorbed, 1 to 2 minutes. Whisk in the chicken stock, raise the heat to medium and bring to a low simmer. Cook, stirring, until the sauce is thick enough to coat the back of a spoon. Remove from the heat. Meanwhile, heat a medium skillet over medium-high heat. Add the sausage and cook, stirring and breaking it into pieces, until just browned. Stir in mushrooms and cook for 3 minutes. Add the sausage-mushroom mixture to the veloute. Keep warm. For the turkey Milanese: Whisk together the milk and eggs in a medium baking dish, until thoroughly combined. Put the breadcrumbs and the flour each in a separate medium baking dish. Sprinkle the turkey cutlets with the poultry seasoning and some salt. Bread the cutlets using the standard breading procedure: Coat in the flour, shaking off any excess. Then dip in the egg and milk mixture. Next, coat in breadcrumbs, shaking off any excess. Put on a large plate. Heat a 1/4 inch of oil in large, high-sided skillet over medium heat. When the oil is shimmering, add a breaded cutlet and cook until golden brown on both sides and cooked through, 4 to 5 minutes per side. Remove to a rack on a baking sheet and season with salt. Keep warm in the oven. Repeat with the remaining two cutlets. Finish the haricots verts: Heat a medium skillet over medium-high heat. Add the oil and garlic and cook, stirring, until the garlic is fragrant, about 2 minutes. Remove and discard the garlic. Add some crushed red pepper and the cooked haricots verts to the pan and toss to coat in the oil. Cook until heated through. Season to taste with salt. Serve the turkey cutlets with the butternut squash and cranberry stew, the sausage veloute and the haricots verts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 21338,"Basic Wine Sorbet 6 ounces water 4 ounces sugar 10 to 12 ounces wine Instructions: Combine water and sugar in a saucepan and cook over low heat. When the sugar is dissolved, add the wine and remove from the heat. Cool and freeze in an ice cream machine according to manufacturer's instructions. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 21339,"Sauteed Green Beans with Soy, Shallots, Ginger, Garlic and cl 2 scallions, for garnish 1 pound green beans 2 tablespoons peanut or sesame oil 1 small shallot, finely chopped 3 teaspoons minced garlic 2 teaspoons grated fresh ginger 1/2 medium red cl, like jalapeno, thinly sliced 2 tablespoons soy sauce Instructions: Prepare the scallion garnish: Finely slice the scallions on an angle and drop them into a large bowl with ice and water - this will make the scallion threads curl up nicely so they look like ribbons. Set aside. Wash green beans under cold running water. Cut off the root ends and discard. Bring a large pot of salted water to a boil over medium-high heat. Add the beans and blanch until bright green, about 2 minutes. Shock in ice water then drain in a colander. Heat a large wok over high heat. Add the peanut oil, then add the shallots, garlic, ginger and cl. Stir the mixture around so it fries in the oil and gets fragrant, about 30 seconds. Add the green beans and toss a couple of times to coat everything evenly. Saute for a couple of minutes so the beans get a little caramelization. Add the soy sauce and cook for 1 to 2 more minutes; the beans should still be nice and crisp. Transfer to a large platter and garnish with drained scallion curls. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Vermentino]" 21340,"Tagliatelle with Fresh Peas and Lemon 1 1/2 tablespoons butter 1 1/2 tablespoons extra-virgin olive oil 2 cloves garlic, crushed 3/4 cup white wine 1 teaspoon finely grated lemon zest 1/2 cup heavy cream Sea salt and freshly cracked black pepper
14 ounces tagliatelle pasta Water, as needed 2 cups fresh shelled peas Parmesan cheese, grated, for garnish Instructions: Melt the butter with the olive oil in a large frying pan over medium heat. Add the garlic and cook, stirring, for 1 minute. Pour in the white wine and simmer until it has reduced by half. Add the lemon zest and cream, and simmer until slightly reduced, for another 3 to 4 minutes. Season with salt and pepper, to taste.
Meanwhile, cook the pasta according to the package instructions in a large pan of lightly salted boiling water, until al dente. Add the peas to the boiling pasta 3 minutes before the end of the cooking process. Drain the ingredients well and toss the hot pasta with the sauce. Serve immediately with grated Parmesan. Photo credit: Petrina Tinslay Photography ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 21341,"Cream Biscuits 2 cups sifted all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 tablespoon sugar 3/4 to 1 cup heavy cream Instructions: Sift the flour, baking powder, salt and sugar into a bowl. Add heavy cream to make a light dough. Pat or roll 1/2 inch thick. Cut into rounds with a floured cutter 1 to 2 inches in diameter. Place on baking sheet. Bake in a preheated at 450 degree oven 12 to 15 minutes, or until light and brown. ","[Chardonnay, Sauvignon Blanc, Riesling]" 21342,"Wassail 2 cups light rum 1/2 cup dark rum 5 (25-ounce) bottles sparkling apple cider 1 (64-ounce) carton mango juice Instructions: In a punch bowl or pitcher large enough to blend 7 quarts, pour the rums, sparkling apple cider, and mango juice. Stir to blend liquids. With a ladle, pour wassail into individual goblets. ","[Rum, Sparkling Apple Cider, Mango Juice]" 21343,"Caramelized Shallots 16 to 24 large shallots, about 1 pound (small onions may be substituted) 3 tablespoons unsalted butter 3 tablespoons sugar 1/2 teaspoon salt Freshly ground black pepper to taste 1/4 cup chicken stock Instructions: Preheat the oven to 350 degrees. Peel the papery skin off the shallots, being careful to leave them whole as whole as possible. Put the butter into a saute pan over medium heat until it begins to bubble. Add the shallots, shaking the pan to coat them with butter, and brown on all sides until nicely caramelized to a rich, golden brown color. This will take about 6 to 8 minutes. Sprinkle with the sugar, add the salt, pepper, and stock, and bring to a boil. Pour the contents of the saute pan into a casserole or baking dish. Place into the oven for 20 minutes. Check after 10 minutes to stir the contents of the dish and to ensure that the liquid has not evaporated. If it has, add several tablespoons of water to keep the dish moist until the shallots have cooked completely. After the shallots have roasted for 20 minutes, the liquid will have evaporated and the shallots should be caramelized to a rich dark golden brown color and should be tender when pierced with a knife. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21344,"Brewburger's - Old Fashioned (Montreal Smoked Meat) One 3- to 5-pound brisket 1 gallon water 6 ounces kosher salt 2 ounces Prague powder 2 ounces powdered dextrose 2.5 ounces plus 4 tablespoons pickling spices, divided Rye bread, for serving Mustard, for serving Instructions: Place 1 brisket fat down in a pan. Completely submerge the brisket with the brine. Brine 2 days in the refrigerator. Remove the meat from the brine and rub the meat with 4 tablespoons pickling spices. Place the meat in a smoker for 2 hours with maple wood chips. Remove from the smoker and place in a pan with 2 cups of water. Wrap with aluminum foil. Place in the oven for 3 hours at 250 degrees F. Remove from the oven, slice, and enjoy with rye bread and mustard. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 21345,"\Birthday\ Carrot Cake with Cream Cheese Frosting and Cointreau Carrots 1 1/2 cups finely minced carrots 1/2 cup crushed pineapple, drained 3/4 cup finely chopped walnuts 2 1/2 cups, all-purpose flour, plus extra for pan 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg A pinch of kosher salt 1 cup buttermilk 1/4 cup molasses 4 large eggs 3/4 cup vegetable oil 1 1/2 cups dark brown sugar 2 lbs cream cheese, room temperature 2 sticks of unsalted butter, room temperature 1 teaspoon vanilla extract 1 teaspoon lemon zest 2 cups powdered sugar 1 medium carrot 1/2 stick unsalted butter 2 tablespoons sugar 1/4 cup Cointreau pinch of salt Instructions: Preheat oven to 375 degrees F. Butter a jelly roll pan and line with parchment. Set aside. Take the carrots and chop into large pieces, then mince in a food processor until you have a fine texture. Drain pineapple and finely chop walnuts. Set aside. In a large mixing bowl add flour, baking soda, baking powder and spices together. In a separate bowl mix buttermilk, molasses, eggs, vegetable oil and dark brown sugar together. Now combine wet and dry ingredients together to make a batter then fold in the carrots, pineapple and walnuts. Pour into the prepared pan and bake in the oven for 25-30 minutes until cake is set and springs back when gently pressed in the middle. Remove the pan from the oven and allow cake to cool on a rack while you prepare the frosting and cointreau carrots (recipes below). Once the cake has cooled, cut into three rectangles by cutting the cake lengthwise twice. Stack the cake up into three tiers with cream cheese frosting in between each layer. Frost the outside of the entire finished cake - smoothing off the edges and corners (an offset spatula works well). Top with Cointreau carrot rounds and drizzle a little of the syrup on top as well. Using a kitchen mixer, combine cream cheese and butter until blended and you have a smooth, light texture. Add the vanilla, lemon zest and powdered sugar and beat until combined. Continue to beat until smooth and glossy - about 7 minutes. Slice carrot up into rounds. Add carrot, butter, sugar, cointreau and salt to a small saucepan over medium heat. Bring to a simmer and reduce until syrupy - about 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 21346,"Pickled Grilled Eggplant 2 eggplants 2 tablespoons kosher salt 1/2 cup extra-virgin olive oil 1 tablespoon sugar 4 cloves garlic, minced 2 tablespoons white wine vinegar 2 teaspoons chili paste 1 tablespoon freshly chopped parsley leaves 1 teaspoon freshly chopped mint leaves Gray salt and freshly ground black pepper Instructions: Remove the stem end from the eggplants. Cut each eggplant in half lengthwise, and slice into half-inch thick moon slices. In a large mixing bowl, toss the eggplant with the kosher salt and let stand for about 15 to 20 minutes. Rinse and dry the eggplant well, and toss with 2 tablespoons of the olive oil and a pinch of pepper. Heat a grill pan over high heat. When the grill pan is hot, cook the eggplant slices until nicely marked on both sides. Meanwhile in a small mixing bowl whisk the sugar, and garlic into the vinegar, whisk in the chili paste and remaining olive oil. Add the herbs and check for seasoning with salt and pepper. When the eggplant is marked nicely on both sides remove it from the pan and add it immediately to the marinade (a shallow baking dish works nicely to ensure that all of the eggplant is coated in marinade). Let the eggplant cool to room temperature and serve, or refrigerate in a sealed container. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 21347,"Chicken Saltimboca 6 (3-ounce) chicken cutlets, pounded to evenly flatten Salt and freshly ground black pepper 6 paper-thin slices prosciutto 1 (10-ounce) box frozen chopped spinach, thawed 3 tablespoons olive oil 1/4 cup grated Parmesan 1 (14-ounce) can low-salt chicken broth 2 tablespoons fresh lemon juice Instructions: Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet. Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat. Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick. Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately. ","[Barolo, Barbaresco, Chianti, Rioja]" 21348,"Bloodshot Buckeyes 1 cup creamy peanut butter 6 tablespoons unsalted butter, softened
Pinch salt
2 cups confectioners' sugar
24 ounces white melting wafers
2 cups eyeball candies
Instructions: Line a baking sheet with parchment paper; set aside. In a stand mixer fitted with the paddle attachment, or in a large bowl, cream the peanut butter, butter and salt to combine. Gradually add the confectioners' sugar and combine until smooth. Use a small ice cream scoop or spoon to make thirty-five 1 1/2-inch portions, then use your hands to roll into balls and place on the prepared baking sheet. Refrigerate until firm, 10 to 15 minutes. In a heat-proof bowl set over but not touching simmering water, melt the white melting wafers over medium heat. Once the peanut butter balls are firm, dunk them in the melted wafers to coat completely. Use a fork to lift from the bottom, let the excess coating drip off and set back on the prepared baking sheet. Place an eyeball in the center of the ball and repeat the process with the remaining balls. Let sit until the white coating is set, about 15 minutes. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 21349,"Prosciutto, Taleggio and Radicchio Panini Two 4-inch slices ciabatta, cut in half lengthwise 2 tablespoons fig preserves 4 ounces taleggio cheese 6 slices prosciutto 1/2 cup thinly sliced radicchio Olive oil, for brushing Instructions: Heat a panini pan and press over medium heat. To assemble: Spread one slice of the bread with half the fig preserves and top with half of the slices of cheese and 2 to 3 slices of prosciutto. Spread half the radicchio over the prosciutto and top with the bread. Press down and brush the outside of the bread with the oil. Slice in half. Press in the panini pan until the bread is brown and the cheese is melted. Repeat with the other roll. ","[Chardonnay, Barolo, Gavi, Tempranillo]" 21350,"Sorbete de la Rioja (la Rioja Wine Sorbet) 3/4 cup sugar 1 cinnamon stick Scant cup water 1 cup red La Rioja 1 orange, zest grated 2 egg whites Mint leaves, to decorate Instructions: Put the sugar in a saucepan with the cinnamon stick and a scant cup of water. Bring to a boil and simmer until the sugar has dissolved completely and the syrup is clear. Remove the cinnamon stick and let the syrup cool. Mix together the sugar syrup, red wine and orange zest. Beat the egg white until soft peaks form, and then fold into the red wine mixture. Transfer the mixture to a metal bowl and place in the freezer for 3 hours. Break up the ice crystals occasionally by whisking with a balloon whisk. Before serving, the sorbet should be whisked again, then divided between chilled glassed. Decorate with mint leaves. Variation: The sorbet can also be served in tall glasses, which are then topped up with chilled Spanish sparkling wine (Cava). ","[Rioja, Tempranillo, Garnacha, Cava]" 21351,"Whole30 Bacon and Egg Cups 12 strips sugar-free bacon (about 10 ounces) 2 red potatoes, sliced 1/8 inch thick, rounded ends discarded 1 small red bell pepper, finely chopped
12 large eggs 2 tablespoons chopped fresh chives Hot sauce, for serving Instructions: Preheat the oven to 400 degrees F. Wrap 1 piece of bacon around the inside of each cup of a 12-cup muffin tin to create rings. Put 1 slice of potato on the bottom of each cup and divide the bell pepper pieces among the cups. Bake until the fat starts to render from the bacon (it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 to 12 minutes.
Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring. Continue baking until the bacon is crisp, the egg whites are cooked through and the yolks are still runny, about 10 minutes longer. Run an offset spatula around the edges and remove to a platter. Sprinkle with the chives and serve with hot sauce if desired.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 21352,"Strawberries with Ricotta Cream and Pistachios 1 cup part-skim ricotta cheese 2 tablespoons light brown sugar 2 tablespoons orange liqueur (recommended: Grand Marnier), or fresh orange juice 1 pint strawberries, hulled and sliced 1/4 cup pistachios, toasted and coarsely chopped Instructions: Place the ricotta in a small strainer set over a bowl and refrigerate for 30 minutes to drain the excess liquid. Transfer the drained ricotta to a food processor or blender, add the brown sugar and orange liqueur, and process until smooth. (The ricotta mixture can be made up to 8 hours in advance, covered and kept refrigerated.) Divide the strawberries among 4 dessert bowls and top each with a 1/4 cup of the ricotta mixture and sprinkle with the pistachios. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 21353,"Chocolate Peanut Butter and Banana Icebox Cake 1/2 cup smooth peanut butter (recommended: Jiffy) 2 1/2 cups cold heavy cream, divided 1/2 cup confectioners' sugar 1 1/2 teaspoons vanilla extract 5 bananas, sliced, plus additional for garnish 2 (9-ounce) packages chocolate wafer cookies Instructions: In a large bowl using a handheld mixer, whisk together the peanut butter and 1/2 cup heavy cream until light and fluffy and set aside. Make sure the whipping attachments are clean and then whip the remaining 2 cups cream with the sugar and vanilla until slightly stiff peaks form. Gently fold some of the whipped cream into the peanut butter mixture to lighten it up. Then add the peanut butter mixture back into the whipped cream in 3 parts, gently folding until combined, trying to keep it light and fluffy, and then set aside. In a 9-inch springform pan, arrange a layer of cookies (about 16) overlapping in a circle, covering the entire surface. Spread a layer of whipped cream over the cookies, making sure all the cookies are covered, and top with banana slices. Repeat with the remaining cookies, whipped cream and banana slices, making 5 layers total and finishing with a layer of whipped cream on top. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight. Cook's Note: Using a baby off-set spatula is a great tool to help smooth out the peanut butter whipped cream in your springform pan. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 21354,"Dill Hummus and Toasted Pita Wedges 2 (16-ounce) cans garbanzo beans, drained 1/4 cup plain yogurt 1/4 cup olive oil, plus extra for pita 1/4 cup lemon juice 2 tablespoons freshly chopped dill leaves, plus extra for garnish 1 teaspoon ground cumin 2 teaspoons hot paprika, plus extra for garnish Salt and freshly ground black pepper 6 pita pockets Instructions: Special Equipment: Food processor Preheat oven to 375 degrees F. In a food processor add 1 can of beans, yogurt, olive oil, lemon juice, dill, cumin, and paprika. Pulse until smooth. Add the second can of beans and pulse until beans are incorporated but still chunky. Season with salt and pepper. Cut each pita into 6 wedges and place on a baking sheet. Brush lightly with olive oil, sprinkle with salt and bake for 5 minutes or until crisp. Serve with hummus garnished with dill and paprika. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 21355,"Pina Colada Cake Basic Vanilla Cake, baked and cooled, recipe follows 1/4 cup pineapple juice 1 1/4 cups chopped dried pineapple 1/2 cup pineapple juice 1/4 cup cream of coconut 2 1/2 sticks unsalted butter, at room temperature Pinch of salt 2 1/4 cups confectioners' sugar 1/3 cup cream of coconut 1/2 cup coconut flakes, toasted 1/4 cup chopped dried pineapple 2 sticks unsalted butter, at room temperature, plus more for the pans 3 cups all-purpose flour, plus more for the pans 1 tablespoon baking powder 1/2 teaspoon salt 1 1/2 cups sugar 4 large eggs, at room temperature 1 tablespoon vanilla extract 3/4 cup heavy cream Instructions: Prepare the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Brush the cakes with the pineapple juice, letting it soak into the holes; set aside. Make the filling: Bring the dried pineapple, pineapple juice, cream of coconut and 1/2 cup water to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until the dried pineapple is soft and the liquid is reduced to a thick syrup, about 20 minutes. Let cool, then mash with a potato masher to make a chunky jam. Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Gradually beat in the confectioners' sugar until smooth. Add the cream of coconut, increase the mixer speed to medium high and beat until thick, 2 to 3 more minutes. Assemble the cake: Place 1 cake layer on a platter; spread the pineapple filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the whole cake with the coconut frosting. Top with the toasted coconut and dried pineapple.
Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess. Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth. Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 21356,"Spicy Sesame Tuna Salad 1/4 cup mayonnaise 1/4 cup toasted sesame oil
2 tablespoons lime juice
1 tablespoon chili-garlic paste
1 tablespoon toasted black sesame seeds
1/4 teaspoon red pepper flakes
Four 5-ounce cans tuna in water (no salt added), drained
1/2 bunch green onion, greens sliced
Kosher salt
Instructions: Combine the mayonnaise, sesame oil, lime juice, chili garlic paste, black sesame seeds and red pepper flakes in a large bowl. Fold in the tuna and green onions and season with salt. Refrigerate for 1 hour before serving.

","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 21357,"Orange Panna Cotta 2 cups heavy cream, plus 3/4 cup heavy cream, whipped to very soft peaks 1/2 vanilla bean, seeds scraped 2 oranges, zested (about 1/4 cup) 3 sheets gelatin 1/2 cup confectioners' sugar 1/4 cup milk 1/4 cup fresh orange juice Sugared Champagne Grapes, recipe follows 1 tablespoon powdered egg white* 2 tablespoons lukewarm water 1 bunch fresh Champagne grapes 1 cup superfine or caster sugar *available at fine food and bake shops Instructions: In a saucepan, over medium heat, combine the heavy cream, vanilla bean, seeds and orange zest. Bring the liquid to a simmer and cook until it's reduced to 1 1/2 cups. In the meantime place the gelatin sheets in a bowl and cover with cold water, about 5 minutes. Pour off water and squeeze any excess water from the softened gelatin sheets. Remove the cream mixture from heat. Whisk in the confectioners' sugar until fully incorporated. Whisk in the softened gelatin sheets, milk, and orange juice and let stand for 3 minutes. Stir to ensure that the gelatin sheets are well dissolved. Strain through a very fine sieve into a medium mixing bowl. Place mixture in an ice bath, stirring continually for about 3 minutes to allow it to thicken slightly. Gently stir in half of the whipped heavy cream and then gently fold in the remaining cream. Divide the mixture into the individual molds, filling the molds 1/4-inch from the top. Refrigerate for 1 hour, or until the panna cottas have cooled completely and the gelatin has set. To unmold the panna cotta, take the molds directly from the refrigerator and carefully dip them in hot water for 15 seconds. Run a sharp knife around the sides of the mold. Invert the molds over a plate and serve immediately with Sugared Champagne Grapes. Sugared Champagne Grapes: Whisk together the powdered egg white and water until frothy and light. Brush the champagne grapes lightly with the egg white mixture and roll in 1/2 cup of the sugar. Place the sugared grapes on a bed of the remaining sugar and dry at room temperature for several hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21358,"Three Vegetable Penne with Tarragon-Basil Pesto 1 pound penne or whole-wheat penne rigate pasta Salt 1/2 pound asparagus, trimmed of tough ends 1 small zucchini 2 handfuls, 1/4 pound, haricots verts (thin green beans) trimmed of stem ends 1/4 cup pine nuts 1 cup basil, 20 leaves 1/2 cup chopped tarragon leaves (10 to 12 stems) 1 lemon, zested Handful flat-leaf parsley 1 clove garlic 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus more to pass at table Coarse black pepper 1/3 cup extra-virgin olive oil, eyeball it Instructions: Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it. Cut asparagus spears into 2 inch pieces on an angle. Cut zucchini into matchstick shapes. Cut haricots verts or green beans into 2-inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes. While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms. Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste. Serve with extra grated cheese to pass at table. ; ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 21359,"No-Bake Speculoos Truffle Cookies 1 sleeve graham crackers (9 crackers) 1 cup speculoos spread (cookie butter) 1 11-ounce bag white chocolate chips 1 tablespoon coconut oil or vegetable shortening Nonpareils, for decorating
Instructions: Line a baking sheet with parchment paper. Pulse the graham crackers in a food processor until finely ground but not powdery. Transfer 1/3 cup of the crumbs to a large bowl. Add the cookie butter to the remaining crumbs in the food processor and pulse, scraping down the side of the processor if needed, until combined and the mixture starts forming a ball. Add to the bowl with the graham cracker crumbs and mix until combined. Roll tablespoonfuls of dough into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate until cold and firm, at least 1 hour or overnight. Combine the white chocolate chips and coconut oil in a large microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth. One at a time, gently drop each cookie into the melted chocolate, turning to coat completely. Remove with a fork, allowing the excess chocolate to drip off, then return to the baking sheet. (If the chocolate gets too thick, return to the microwave.) Decorate with nonpareils. Let set, 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 21360,"Lemon Meringue Baked Alaska 1/2 cup fresh lemon juice (from about 4 lemons) 1/2 cup sugar Vegetable oil, for brushing 1 1/2 quarts lemon sherbet, softened 1 1/2 pints vanilla ice cream, softened 8 to 12 soft ladyfingers 6 large egg whites, at room temperature Pinch of cream of tartar 1 cup sugar Instructions: Combine the lemon juice and sugar in a small saucepan with 1/2 cup water. Bring to a boil, then reduce the heat to medium and simmer until the mixture is syrupy, 10 to 15 minutes. Transfer to a small bowl and set aside to cool. Make the ice cream cake: Brush a 5-by-9-inch loaf pan with vegetable oil and line with plastic wrap. Scoop the lemon sherbet into the pan and spread into an even layer. Top with the vanilla ice cream in an even layer. Place a piece of plastic wrap directly on the ice cream and press with your hands to smooth the surface and firmly pack the ice cream. Freeze 30 minutes. Uncover the ice cream and arrange the ladyfingers in a single layer on top, trimming them as needed to fit. Brush the ladyfingers with half of the prepared lemon syrup. Cover with plastic wrap and freeze until firm, at least 2 hours or overnight. Make the meringue: Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar, then increase the mixer speed to high and beat until stiff shiny peaks form, about 4 more minutes. Uncover the cake and invert onto a parchment-lined baking sheet; let the pan stand overturned until the cake slips out. Remove the plastic wrap and cover the cake completely with the meringue, using the back of a spoon to make swirly peaks. Freeze until firm, at least 2 more hours. Preheat the oven to 500 degrees F. Bake the cake until the meringue peaks are golden, 3 to 5 minutes, or brown the meringue with a kitchen torch. Let the cake soften 10 minutes at room temperature before slicing. Serve with the remaining lemon syrup for drizzling. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21361,"Spicy Cornbread with Jalapenos: Pan de Maiz 10 ounces flour 10 ounces cornmeal 3 ounces sugar 1/2 ounce baking powder 1/4 ounce baking soda 1/3 ounce salt 1/2 tablespoon cayenne 6 ounces hydrogenated vegetable shortening 2 eggs 2 cups buttermilk 1 ounce corn syrup, plus 1 1/2 cups 2 jalapenos, minced 1/2 cup small diced green bell pepper 1/2 cup small diced red bell pepper 1/2 cup small diced yellow bell pepper Instructions: Preheat oven to 350 degrees F. Sift the flour, cornmeal, sugar, baking powder, baking soda, salt, and cayenne together in a bowl of a standing mixer. Add the shortening to the dry ingredients until completely combined. Add the eggs, buttermilk, and corn syrup. Fold in the jalapenos, green, red, and yellow peppers. Place batter 3/4 of the way up a lined mini muffin tin. Bake in the oven until an inserted toothpick comes out clean, about 25 minutes. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 21362,"Lemon Curd over Biscotti Crumbs with Fresh Berries 1/3 cup sugar 9 large egg yolks, room temperature 2/3 cup fresh-squeezed lemon juice 1 tablespoon grated lemon zest 2 teaspoons rosemary leaves (*See Cook's Note) 8 tablespoons unsalted butter, in small pieces and at room temperature 3 cups mixed berries (2 pints, different kinds) 1 1/3 cups crumbled biscotti Instructions: For the lemon curd: In the top of a double boiler, whisk the sugar and the egg yolks until sugar has dissolved and mixture is pale yellow, then whisk in lemon juice and zest. Set the bowl over simmering water and whisk constantly until mixture reaches 145 degrees F; it will visibly thicken but don't let it get too hot or the eggs will curdle. Remove the bowl from the heat and add the rosemary and butter a little at a time, whisking until each addition is incorporated and the curd becomes thick. Transfer to a bowl, cool and then refrigerate until well chilled. Divide the berries among 6 decorative bowls or glasses. Top with a dollop of the lemon curd and sprinkle with biscotti crumbs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21363,"Creamy Salsa Potatoes 2 boxes (4.7 oz each) Betty Crocker? scalloped potatoes 4 cups boiling water 1 cup milk 2 tablespoons margarine or butter ? cup Old El Paso? Thick 'n Chunky salsa ? cup sour cream 1 can (4.5 oz) Old El Paso? chopped green chiles ? cup shredded Cheddar cheese (2 oz) 2 tablespoons chopped fresh cilantro, if desired Instructions: 1.) Heat oven to 400F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 2.) Stir 2 Sauce Mix pouches, boiling water, milk and margarine with whisk in baking dish. Stir in 2 Potatoes pouches. Stir in salsa, sour cream, chiles and cheese until well blended. 3.) Bake 35 minutes or until potatoes are tender. Sprinkle with cilantro. Let stand 5 minutes before serving (sauce will thicken as it stands).

• Divide the recipe in half to serve eight. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]" 21364,"Summery Shrimp and Green Bean Pasta Salad Kosher salt and freshly ground black pepper 2 tablespoons white wine vinegar 1 small shallot, minced 1/3 cup plus 1 tablespoon olive oil 1/2 pound peeled, deveined medium shrimp 1 cup trimmed, chopped green beans 8 ounces dried campanelle or other tube-shaped pasta 1/4 cup sliced fresh chives 2 medium vine-ripe tomatoes, chopped Instructions: Bring a large pot of salted water to a boil. Whisk together the vinegar, shallot, 1/3 cup of the oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside. 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 dressing. 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 shrimp, chives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 21365,"Sausage Mummies 1 pound (453 grams) ground chicken 1 small green apple (165 grams), cored and finely chopped 1 teaspoon kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon ground sage 1/2 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg All-purpose flour, for rolling 1 sheet puff pastry (about 4.3 ounces/120 grams) 1 large egg Kosher salt Black sesame seeds, for the eyes Ketchup and/or maple syrup, for serving Instructions: To make the sausage: In a large bowl, combine the ground chicken, apple, salt, garlic powder, onion powder, sage, pepper and nutmeg. Mix well with your hands to combine. Line a baking sheet with parchment paper and form the mixture into twelve 3-inch-long cylinders. Freeze for 1 hour. Arrange an oven rack in the middle position. Preheat the oven to 400 degrees F. Line a second baking sheet with parchment paper. To make the pastry: Lightly dust a clean work surface with flour. Roll out the puff pastry to an approximate 12-inch square. (If it gets hard to work with at any point, pop it back in the fridge for a few minutes.) Use a knife or pizza wheel to cut the pastry into 24 strips that are a scant 1/2 inch thick. Wrap each sausage cylinder in 2 strips of pastry to look like a mummy. Place seam-side down on the prepared baking sheet and press to make sure the strips are stuck to the sausage mixture. Beat the egg in a small bowl with a pinch of salt and 1 to 2 teaspoons of water. Brush the pastry with the egg wash. Season with salt. Apply 2 sesame seeds onto each pastry-wrapped sausage for eyes. Bake until the pastry is puffed and golden brown and the sausages are cooked through, 23 to 25 minutes. Serve with ketchup and/or maple syrup for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 21366,"Hominy Grits with Shrimp Two Ways 8 tablespoons (1 stick) unsalted butter, cut into pieces 2 teaspoons anchovy paste or 3 anchovy fillets, patted dry
  3 cloves garlic, finely chopped to a paste
  1 cup panko breadcrumbs
  2 green onions, green and light green parts only, thinly sliced
  2 tablespoons finely chopped fresh flat-leaf parsley 1 teaspoon finely chopped fresh thyme Kosher salt and freshly ground black pepper
  3 tablespoons canola oil 3/4 pound thick-cut bacon, cut into lardon
  1 1/2 cups rice flour
  Kosher salt and freshly ground black pepper
  1 teaspoon ground cumin
  1 teaspoon ground ancho powder
  1/2 teaspoon cl de arbol powder
  1 pound large shrimp (21/24), peeled and deveined
  Two 15-ounce cans hominy, drained, rinsed well and drained again 2 cups heavy cream 2 to 3 cups shrimp stock, crab stock or vegetable stock
  1 cup grated Monterey Jack cheese
  1 cup grated aged Irish Cheddar or other good quality aged Cheddar
  Pinch cayenne
  Kosher salt and freshly ground black pepper
  Instructions: For the breadcrumbs: Melt the butter in a large saute pan over medium heat. Add the anchovy paste and cook for 30 seconds. Add the garlic and cook for 1 minute. Stir in the breadcrumbs and cook until lightly golden brown. Stir in the green onions, parsley and thyme and season with salt and pepper. For the shrimp: Heat the oil in a large saute pan over medium heat until it begins to shimmer. Add the bacon and cook until golden brown and crispy, about 7 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels and reserve. Reserve the pan with the oil to cook the shrimp. Whisk together the rice flour and 1 1/4 cups water in a large bowl and season with salt and pepper. Let rest for 5 minutes. Combine the cumin, ancho powder, cl de arbol, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Season the shrimp on both sides with the spice mixture. Return the pan with the bacon fat to the burner and heat over high heat until it begins to shimmer. Dip the shrimp in the batter and let the excess drip off. Saute the shrimp in batches until lightly golden brown and just cooked through, 1 to 2 minutes per side. For the grits: Put the hominy in a food processor with 1 cup of the cream and pulse until coarsely chopped. Bring 2 cups of the shrimp stock to a simmer in a medium saucepan, add the hominy mixture and stir to combine. Cook until soft, about 5 minutes, adding more stock if needed. Add the Monterey Jack, Cheddar and the remaining cup of cream and cook until incorporated, about 2 minutes; season with the cayenne, salt and pepper. Spoon the grits into bowls. Top each with 5 shrimp for an entree portion or 3 shrimp for an appetizer. Sprinkle with the breadcrumbs and garnish with the reserved bacon.
  ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21367,"Lee Bros. Country Captain 1/2 cup chicken broth 1/2 cup dried currants or raisins 1 tablespoon curry powder 1 tablespoon garam masala 1 1/2 teaspoons kosher salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1/4 pound slab bacon or fatty country ham, chopped 12 chicken thighs, skin on, trimmed of excess skin and fat 1 large flavorful dried cl, such as guajillo or pasilla, split, seeds removed 2 1/3 cups peeled and sliced carrots (1/4-inch thick rounds), about 1 1/4 pound bunch weighed with tops 2 cups diced yellow bell peppers, about 2 peppers 2 cups diced yellow onions, about 2 medium onions 3 cloves garlic, unpeeled 1 (28-ounce) can crushed tomatoes, with juice 2 tablespoons grated fresh ginger 4 cups cooked white rice 2/3 cup slivered toasted almonds, chopped 1/2 cup chopped fresh flat-leaf parsley Instructions: Preheat the oven to 350 degrees F. Pour the broth into a small saucepan and bring to a boil over high heat. Put the currants in a small bowl and pour enough broth over them to cover. Set aside. In another small bowl, combine the curry powder, garam masala, salt, and black pepper and reserve. Scatter the bacon in a 4 to 6 quart enameled cast-iron pot or Dutch oven over medium-high heat. Stir the pieces around occasionally until the bacon is firm and just golden brown, about 5 minutes. With the slotted spoon, transfer the bacon to a small bowl and reserve. Pour off all but 2 tablespoons of fat from the pot, reserving the excess fat in a small bowl. Brown the chicken thighs in batches over medium-high heat, taking care not to crowd them in the pot, until they are golden brown, about 5 minutes per side. Add the reserved bacon fat, 1 teaspoon at a time, if the pot becomes too dry. Remove the chicken and reserve in a medium bowl. Add 2 teaspoons reserved bacon fat to the pot (if there is none left, use 2 teaspoons canola or vegetable oil). Add the cl and toast the cl in the fat, about 30 seconds per side, until very fragrant. Add the carrots, bell peppers, onions, and garlic and cook until slightly softened, about 6 minutes. Add the tomatoes, spice mixture, ginger, and the currants and their broth. Reduce the heat to medium-low, and simmer until the tomatoes have cooked down to a puree and the sauce has thickened around the vegetables, about 8 minutes. Nest the chicken thighs gently in the vegetable sauce so that the skin side faces up and is above the surface of the gravy. Tent the pot loosely with foil and transfer to the middle rack of the oven. Bake until the country captain resembles a roiling stew around the chicken thighs, about 20 minutes. Remove the foil and bake until the sauce has thickened further and the chicken skin is just beginning to crisp, about 15 minutes more. Remove from the oven, skim any excess fat from the surface, and season to taste with salt and pepper. Discard the cl. With tongs, transfer 3 thighs to each of 4 wide, deep bowls filled with 1 cup hot white rice. Spoon the sauce over the chicken and the rice and garnish with the reserved bacon, almonds, and parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 21368,"Tropical Nice Cream Cake 1 cup 1-inch frozen mango chunks 1 cup 1/2-inch-thick frozen banana slices (from about 1 large banana) 1 tablespoon honey 1 teaspoon pure vanilla extract 1/2 cup frozen strawberries (about 4 large) 1 1/2 cups 1/2-inch-thick frozen banana slices (from about 2 large bananas) 1 tablespoon honey 1 teaspoon pure vanilla extract 1 cup 1-inch frozen pineapple chunks 1 cup 1/2-inch-thick frozen banana slices (from about 1 large banana) 1 tablespoon honey 1 teaspoon pure vanilla extract 4 ounces semi-sweet chocolate, chopped 1 tablespoon virgin or extra-virgin coconut oil Instructions: Line a 9-by-5-inch loaf pan with a double layer of foil leaving a 2-inch overhang on all sides. For the mango nice cream: Put the mango, bananas, honey and vanilla in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy, just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Transfer to the prepared loaf pan and spread evenly with an offset spatula and freeze. Rinse and dry the food processor bowl and blade.
  For the strawberry nice cream: Put the strawberries, bananas, honey and vanilla in a food processor and process until smooth and creamy just like the mango nice cream. Spread evenly on top of the mango nice cream with an offset spatula and freeze. Rinse and dry the food processor bowl and blade.
  For the pineapple nice cream: Put the pineapple, bananas, honey and vanilla in a food processor and process until smooth and creamy just like the other two nice cream flavors. Spread evenly with an offset spatula on top of the strawberry nice cream and freeze until completely solid, 8 hours and up to overnight.
  To serve: Let the nice cream cake sit at room temperature for 5 minutes to thaw slightly. Use the foil overhang to lift and remove the cake from the pan. Place upside down on a serving platter so the mango layer is on top.
  Combine the chocolate and coconut oil in a small microwave safe bowl and microwave until melted, about 1 minute. Stir until smooth. Pour over the top of the nice cream cake, spreading and smoothing with an offset spatula to cover the top and so that some of the chocolate drips down the sides. Freeze until the chocolate is hard and set, about 10 minutes. Cut into 1-inch-thick slices.
  ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 21369,"Roasted Spot Prawns 16 Spot prawns, butterflied (shell on) 2 pounds Crab Cake Mix, recipe follows 1 quart Hot and Sour Vinaigrette, recipe follows 3 English cucumbers, julienned and seeds removed 1 red pepper, bruniose 1 yellow pepper, bruniose 1 green pepper, bruniose 1 tablespoon ginger, chopped 1 teaspoon shallot, chopped 1 teaspoon garlic, chopped 2 tablespoons mint, chopped 2 tablespoons cilantro, chopped 1 quart Hollandaise, recipe follows 1 ounce olive oil 1/2 Medium yellow onion, small dice 1 stalk celery, small dice 2 pounds crab meat 1/2 cup Mayonnaise, recipe follows 2 tablespoons parsley, chopped 1 1/2 ounces Japanese bread crumbs 3 1/2 quarts lime juice 6 cups sugar 1 1/2 cups honey 8 bunches scallions, green part only chopped 20 garlic cloves, smashed 20 shallots, sliced thinly 1/2 pound ginger, sliced thinly 2 quarts rice wine vinegar 1/2 quart lemon juice 6 quarts orange juice 5 quarts pineapple juice 1 habenero pepper, seeds removed and sliced thinly 1 1/2 cup sesame oil 3 1/2 cup canola oil 3 ounces soy sauce 1 1/2 cups orange juice 4 egg yolks
  1 pint clarified butter
  2 red jalapeno peppers, roasted
  Salt and pepper to taste Salt and pepper to taste
  1 egg yolk 1 tablespoon Dijon mustard 1/3 teaspoon Cayenne pepper 1 ounce lemon juice Salt to taste 6 ounces olive oil Instructions: Preheat oven to 500 degrees. Stuff 1 tablespoon of crab mixture into each prawn. Place prawns on sheet pan with 2 ounces of water on pan. Cook for approximately 5 minutes.
  Meanwhile, bring vinaigrette to a boil. Add cucumbers until slightly wilted. Remove from pan and keep warm. Add peppers, ginger, shallot and garlic and reduce sauce slightly. Add mint and cilantro.
  Place cucumber julienne in center of plate. Add prawns in center. Top each prawn with 1 tablespoon of hollandaise. Finish by spooning vinaigrette around plate. In saute pan, sweat onions and celery in olive oil. Set aside. In a separate bowl, mix crab meat, mayonnaise, parsley, bread crumbs and onion-celery mixture. Chill. In a small, non-reactive saucepan, mix two quarts lime juice with sugar. Cook to a light caramel color stage. Add honey, scallion, garlic, shallot, ginger and vinegar. Reduce by half. Add lemon, orange and pineapple juices, and pepper. Bring to a boil then lower to a simmer. Reduce by 1/4.
  Strain vinaigrette and chill overnight. Before serving, stir in oils and soy sauce. In a small saucepan, reduce orange juice to 2 ounces. Chill.
  In a double boiler, whip egg yolks and chilled orange juice until it is 3 times its volume. Add butter in a slow steady stream to form an emulsion.
  Peel and seed jalapeno. Puree with knife. Add to egg mixture. Add salt and pepper to taste. Hold warm. Blend egg yolk, mustard, pepper, lemon juice, and salt in food processor. Add oil in a small steady stream. Keep chilled. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21370,"Broccoli Crust Pepperoni Pizza Two 10.8-ounce bags frozen broccoli florets 1/2 cup grated Parmesan (about 1.75 ounces), plus more for topping 1/2 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes 2 large eggs, lightly beaten One 8-ounce bag shredded low-moisture, part-skim mozzarella Kosher salt 1/2 cup store-bought pizza sauce (4 ounces) 1 cup pepperoni slices (about 2 ounces) Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment. Cook the frozen broccoli according to the package directions. Put in a colander and let drain and cool for 10 minutes. Measure out 1 cup of the florets for the topping, breaking them into small pieces if needed; set aside.
  Pulse the remaining broccoli in a food processor, scraping down the sides as necessary, until finely chopped. Put the broccoli, Parmesan, oregano, red pepper flakes, eggs, 3/4 cup of the mozzarella and 3/4 teaspoon salt in a large bowl and toss well to combine. Transfer to the prepared baking sheet and spread in an even layer. Bake until the crust is golden, about 20 minutes.
  Spread the pizza sauce on the crust, leaving a 1/3-inch border around the edges. Top with the remaining mozzarella followed by the pepperoni and reserved broccoli florets. Bake until the mozzarella is bubbling and golden and the pepperoni is browned, about 15 minutes. Sprinkle with more Parmesan and serve.
  ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 21371,"Sunny's Sunset Park Noodle Bowl 2 tablespoons vegetable oil 1 pound ground chuck
  1 teaspoon red cl flakes
  1 teaspoon kosher salt
  1 white onion, chopped
  4 cups beef stock One 12-ounce beer (I like Corona or a pilsner here) 1/2 cup gochujang
  2 packages ramen noodles (save the flavor packets for another use) 4 sunny-side up eggs
  4 scallions, white and green parts, chopped
  4 lime wedges
  Instructions: For the beef: In a large pot on medium-high heat, add the oil. When it begins to glisten, add the beef, red cl flakes, salt and onions all at once. Cook, stirring constantly, until the beef is done, 5 to 8 minutes. Remove to a plate, leaving the bits and fat in the pot. For the soup: Add the stock, beer and gochujang to the pot and stir to combine. Heat until the mixture begins to simmer, then add the ramen noodles. Cook until the noodles are tender but not mushy, about 3 minutes. Pour the soup into 4 wide bowls. Mound on equal amounts of ramen noodles and beef. Top each with an egg and scallions. Serve with a lime wedge for spritzing. ","[Malbec, Tempranillo, Garnacha, Barbera]" 21372,"Elsa's Jumbo Shrimp with Sage and Pancetta 12 jumbo (6 to 8 per pound) shrimp, peeled and deveined A drizzle extra-virgin olive oil 12 large sage leaves 12 very thin slices pancetta 12 (4-inch) wooden party picks (big toothpicks, no frills) Potato Watercress Salad Green Bean Salad Instructions: Place shrimp on a dish and drizzle with a touch of extra-virgin olive oil and toss shrimp to coat lightly in the oil. Press sage leaves down the backs of shrimp where you have deveined them. Wrap shrimp with 1 slice of pancetta each and hold in place with a toothpick placed lengthwise in shrimp. Set aside until ready to grill. Heat an indoor electric grill to highest setting. Grill shrimps 3 minutes on each side or until shrimp is pink and just firm and pancetta is crisp. To pan fry shrimp, heat a nonstick skillet over medium high to high heat, and sear shrimp 3 minutes per side. Serve 3 shrimp per person with potato watercress salad and green bean salad. Serving suggestions: . ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 21373,"Pasta al Forno 1 pound ziti rigate 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 small onion, finely chopped 3 cloves garlic, chopped 1 (15-ounce) can, crushed tomatoes 1/2 cup heavy cream 2 pinches ground cinnamon Salt and pepper 3 ounces prosciutto, 1 thick slice from deli, chopped 1/4 to 1/3 cup grated Parmigiano-Reggiano Softened butter to coat a medium casserole or baking dish Instructions: Bring large pot of water to boil, then salt and cook pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook ziti, preheat oven to 500 degrees F. To medium skillet over medium heat add extra-virgin olive oil, 2 turns of the pan. Cook onions and garlic in oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble. Add cream and season sauce with cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir with cooked pasta to combine. Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole. Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot from oven. ","[Barolo, Chianti, Barbaresco, Rioja]" 21374,"Radish Vinaigrette 1 pound bag cherry bell radishes 1 tablespoon Champagne vinegar 1 tablespoon olive oil 1 teaspoon Dijon mustard 1 teaspoon minced fresh thyme leaves 1/4 teaspoon honey Salt and freshly ground black pepper Instructions: Juice the radishes until you have 2 tablespoons of radish juice.
  In a bowl, combine the radish juice with the Champagne vinegar, olive oil, Dijon mustard, minced fresh thyme, and honey. Whisk the ingredients together and season with salt and pepper, to taste. ","[Champagne, Sauvignon Blanc, Pinot Gris]" 21375,"Roasted Asparagus Salad with Fried Sage 2 pounds fresh asparagus 1 tablespoon finely chopped fresh sage 1 1/2 tablespoons olive oil Salt 1 cup vegetable or olive oil, for frying 30 fresh medium sage leaves, patted dry 1 wedge (2 ounces) Parmigiano-Reggiano cheese Zest of 1 lemon, thinly sliced 3 tablespoons freshly squeezed lemon juice 1 tablespoon chopped sage 1/4 teaspoon salt Freshly ground pepper to taste 1/4 cup extra-virgin olive oil Instructions: Preheat the oven to 450 degrees. Trim bottom of asparagus spears at point where they turn pale and tough. If spears are medium to thick, peel lower two thirds of the trimmed spears with sharp vegetable peeler. Thin spears needn't be peeled. Place them in a bowl, add chopped sage, olive oil and a light sprinkle of salt and toss lightly. Spread asparagus in a single layer on a baking sheet and roast until the spears are slightly limp -- 4 to 8 minutes depending on their thickness. Remove from oven and let cool. Heat olive oil in a 1 1/2 to 2 quart saucepan to 330 degrees. Drop in half of the sage leaves and turn them in the oil with a wire skimmer or slotted spoon. Fry for only 10 to 15 seconds, do not let the leaves brown. Then remove them to paper towels to drain. Fry the remaining sage leaves and sprinkle them all lightly with salt. They should crisp when they cool. The sage can be fried up to 1 day ahead of time -- store in airtight container at room temperature. Shave the Parmigiano cheese into thin curls. For the dressing, combine lemon zest, lemon juice, chopped sage, salt, pepper in a small mixing bowl, whisk in the oil. When ready to serve, toss asparagus with the dressing in a large bowl. Arrange the dressed asparagus on a serving platter, sprinkle with Parmigiano curls and with the fried sage leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 21376,"Round 2 Recipe -Thanksgiving Quesadilla with Cranberry Cream Dipping Sauce 1 cup small diced leftover turkey breast, such as Cider Glazed Turkey, recipe follows 1/2 cup leftover stuffing, such as Sage and Mushroom Stuffing recipe, broken into small pieces, recipe follows 1 cup shredded Cheddar 2 large flour tortillas 1/2 cup sour cream 1/4 cup whole berry cranberry sauce 1 gallon apple cider, divided 1 cup salt 1 bunch fresh thyme, divided 3 sprigs fresh rosemary 1 bunch fresh sage 5 cups ice cubes 6 cups water 1 (13 to 15-pound) frozen turkey, defrosted 2 tablespoons canola oil 1 tablespoon poultry seasoning 1/2 teaspoon fresh ground black pepper 1/4 cup brown sugar Canola oil, cooking spray 2 (10-ounce) packages white button mushrooms 3 tablespoons canola oil 1 medium onion, diced 3 stalks celery, diced 1 tablespoon chopped fresh sage leaves 1 teaspoon chopped fresh thyme leaves 2 eggs, beaten 2 (14.5-ounce) cans chicken broth 1 loaf day old French bread, diced into 1/2-inch cubes Salt and freshly ground black pepper Instructions: Heat a large skillet over medium heat. Put 1 flour tortilla into the pan. Cover with half of the cheese, then a layer of turkey, a layer of stuffing. Top with the remaining cheese and cover with another tortilla. Cook for 3 to 4 minutes and flip. To flip, put a large plate on top of the quesadilla in the pan. Put your palm on the plate and flip the pan upside down. Put the pan back on the stove and slide the quesadilla back into the pan. Cook until the cheese is melted, another 3 to 4 minutes. Stir together the sour cream and cranberry sauce in a small serving bowl. Cut the quesadilla into 8 wedges, transfer to a serving platter and serve with cranberry sour cream. Brine: In a large pot with a lid that is big enough to fit the turkey, add all but 2 cups apple cider and bring to a boil over medium heat. Add the salt, 3 sprigs of thyme, 3 sprigs rosemary and stir to dissolve the salt. Remove from the heat, add 5 cups of ice, 6 cups water and stir. Put the turkey in the pot with the brine and hold it down so that the cavity fills with the brine. If the turkey is not completely submerged in the brine, add another 2 to 3 cups of water to the pot until covered. Cover the pot with a lid and refrigerate overnight or up to 24 hours. Preheat the oven to 350 degrees F. Remove the turkey from the brine, rinse and pat dry. Arrange it, breast side up, in a roasting pan. Stuff the remaining thyme and the bunch of sage into the cavity and tuck the wings back underneath the bottom of the breast. Tie the legs together with a piece of butcher's twine. In a small bowl combine the canola oil, poultry seasoning and pepper. Brush the turkey liberally until completely coated. Put in the oven and roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F, about 2 1/2 to 3 hours. About 30 minutes before the turkey is done, liberally baste the bird with the cider glaze. Baste with the remaining glaze 2 more times at 10 minute intervals. Remove from the oven and let rest at least 15 minutes before carving. Transfer to a serving platter and serve. Glaze: In a small saucepan combine the reserved 2 cups of apple cider and 1/4 cup of brown sugar. Simmer until reduced to about 1/2 cup. Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with cooking spray. Remove the mushroom caps from the stems. Reserve the caps for the online round 2 recipe Stuffed Mushrooms. Roughly chop the stems and set aside. In a large skillet over medium-high heat, add the canola oil. Stir in the onions and celery and cook until softened slightly, about 2 minutes. Add the mushroom stems and herbs and continue to cook until the mushrooms are browned and the vegetables are slightly tender, about 5 minutes. Whisk together the eggs and chicken broth in a large bowl. Add the cubed bread and toss to coat all of the bread. Stir in the cooked onions and mushroom mixture and toss to combine. Season with salt and pepper, to taste. Transfer to the baking dish and bake, covered loosely with foil, for 40 to 50 minutes. Remove the foil for the last 10 minutes of cooking time to brown the top. Remove from the oven and serve. Use the leftovers from this recipe to make quesadillas and stuffed mushrooms. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21377,"Basic Farro 1-gallon Court-Bouillon (recipe follows) 2 pounds grano farro 1/2 pound aromatic vegetables, brunoise cut 2 tablespoons fresh garlic, chopped 1/4 cup olive oil or grape seed oil 1 tablespoon fine sea salt 1 teaspoon Tellicherry black pepper, freshly ground 1/4 cup fresh thyme leaves 2 white onion, peeled and diced 1/4
  3 carrots, peeled and diced 1/4
  1/2 stalk celery, peeled and diced 1/4
  1 medium leek, cleaned and diced 1/4
  1 garlic bulb, quartered 1 bouquet garni consisting of 2 thyme sprigs, 2 marjoram sprigs, 3 parsley sprigs, 1 bay leaf, 5 whole allspice, 10 white peppercorns, 10 black peppercorns and 12 fennel seeds 2 tablespoons grape seed oil 1 cup dry white wine Instructions: In a nonreactive sauce pot, bring the Court-Bouillon to a slow simmer. Meanwhile, in a large braising pan, saute the vegetables and garlic in the olive oil until tender. Add the farro, and stir with a wooden spoon while continuing to saute until the farro in pearlized (begins to change color). Season with the salt and pepper. Using an 8 oz. ladle, add a ladle full of stock to the farro. Stir the farro from the bottom, and allow the stock to become almost completely absorbed by the rice. Repeat the procedure until the farro has cooked for exactly 20 minutes. Remove from the heat, and stir in the thyme. Transfer immediately to two large sheet pans. Spread the farro out evenly using a rubber spatula. Allow the farro to cool in the walk-in cooler. Transfer to a container, and label and cover tightly. In a stock pot over moderate heat, sweat the vegetables in the grape seed oil until tender. Add the white wine and the bouquet garni. Fill the pot with one gallon of cold water, and bring it to a boil over high flame. Reduce the heat and simmer for two hours skimming intermittently. Strain through a fine mesh strainer lined with moistened cheesecloth. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 21378,"Orzo with Roasted Peppers, Olives, and Goat Cheese 2 red bell peppers 2 yellow bell peppers 2 tablespoons olive oil, plus more for garnish 1/2 medium yellow onion, finely diced 12 ounces orzo 1/4 cup chopped kalamata olives in oil, drained, plus more for garnish 3 ounces goat cheese, crumbled Salt and freshly ground black pepper 1/4 cup fresh parsley leaves, for garnish Instructions: Roast the peppers over the flame of a gas burner, on a hot grill, or under the broiler, until the skin is black and charred. Remove from the heat and place in a large bowl. Cover with plastic wrap and let sit until cool enough to handle, about 15 to 20 minutes. With clean paper towels, wipe off the skin. Remove the stems and seeds and discard. If necessary, briefly rinse under cold water to remove any remaining charred skin. Dice the roasted peppers and set aside. In a large pot, bring salted water to a boil. Heat a large saute pan over medium-high heat. Add the olive oil. When the oil is hot, add the onion and cook just until translucent, but not browned, about 5 minutes. Add the reserved peppers and saute for 3 minutes. Blanch the orzo in the boiling water for 4 to 5 minutes, or until beginning to cook, but still very al dente. Drain the orzo, reserving the pasta water, and add to the pepper mixture. Add 1 cup of the reserved pasta water and cook, stirring, until creamy and the pasta is cooked tender. Finish with another 1/4 cup pasta water if the mixture is too thick. Stir in the olives and goat cheese and mix until the goat cheese is melted. Season with salt and pepper, to taste. Thin with pasta water if the mixture is too thick. Garnish with parsley, olives, and a drizzle of olive oil. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 21379,"The Bloody Mary Freshly grated horseradish, optional 1-ounce vodka, optional 3 dashes Worcestershire sauce 2 dashes hot red pepper sauce 5 ounces tomato juice Lemon wedge, or slice Salt and pepper Instructions: Combine ingredients in above order over ice in a highball glass. Garnish with a lemon wedge or slice and a pinch of salt and pepper.
Serving suggestion:Line highball rim with lime and dip glass into a plate of celery salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 21380,"Poached Eggs in Tomato Sauce 2 tablespoons extra-virgin olive oil 1 small onion, chopped 3 cloves garlic, finely chopped 4 thyme sprigs, plus more for garnish (optional) 1/4 cup white wine One 32-ounce can whole peeled tomatoes in juice 1/2 cup pitted Kalamata olives, halved 8 large eggs Kosher salt and freshly ground black pepper Crusty bread, for serving Instructions: Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and thyme and cook, stirring occasionally, until golden, about 6 minutes. Add the wine and cook until the liquid has reduced by half. Stir in the tomatoes and olives and bring to a simmer. Cook, stirring occasionally while breaking up the tomatoes, until the sauce is slightly thickened, 10 to 15 minutes. Season with 1/2 teaspoon each salt and pepper. Make eight shallow wells in the sauce. Working with 1 egg at a time, crack into a small bowl, and then gently pour into a well. Sprinkle the eggs with salt and pepper. Cover the skillet and simmer until the egg whites are set but the yolks are still runny, about 8 minutes. Garnish with sprigs of fresh time, if using, and serve with crusty bread for soaking up the sauce.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 21381,"Healthy Overnight Carrot Cake Oats Honey for drizzling, optional 3/4 cup nonfat milk 1/2 cup old-fashioned rolled oats 1 teaspoon packed dark brown sugar 1/8 teaspoon pure vanilla extract 1 small carrot, finely grated Kosher salt 1 tablespoon toasted unsweetened shredded coconut 1 tablespoon raisins 1 tablespoon toasted chopped walnuts Dash ground cinnamon
Instructions: The night before you want to eat the oats, combine the milk, oats, brown sugar, vanilla, carrots and a pinch of salt in a glass pint jar or other container with a lid. Secure the lid and shake. Refrigerate for at least 6 hours or up to overnight. In the morning, top the oats with the coconut, raisins, walnuts and cinnamon. To serve, drizzle with honey if using. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21382,"Creme Anglaise 4 egg yolks 3 tablespoons sugar 2 cups heavy cream 1 1/2 tablespoons sour cream 1 vanilla bean, split lengthwise Instructions: In a medium mixing bowl, using a whip, whisk together the egg yolks and sugar until they are very pale yellow and smooth. In a medium saucepan, bring to a boil the heavy cream, sour cream, and vanilla bean with its scrapings. Whisk about half into the egg yolk mixture until well combined, then pour back into the saucepan. Over medium heat, stirring constantly with a wooden spoon, cook until the mixture heavily coats the back of the spoon. Don't scramble the eggs. Strain into a clean bowl and set the bowl over ice cubes and cold water until chilled, stirring occasionally. Refrigerate, covered, until needed. Note: To make coffee Creme Anglaise, substitute 1/4 cup crushed coffee beans (with or without caffeine) for the vanilla bean. Bring to a boil and let steep in the cream mixture, covered for about 10 minutes. When well flavored, whisk into the egg yolks. then continue with recipe To crush coffee beans, place in a plastic bag, close the bag, and heavily press a rolling pin over the beans. Do not grind the beans because this will darken the Creme Anglaise. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21383,"White Crab Stock 2 quarts cold water 1 onion, peeled and halved 1 garlic bulb, halved 1 turnip, split 2 celery stalks, split Bouquet garni (4 sprigs fresh parsley, 4 sprigs fresh thyme, 2 bay leaves and 1 leek -- tied together with string) 1/2 lemon, juice 1 teaspoon crab boil seasoning 1/2 teaspoon whole white peppercorns 1/2 cup white wine Sea salt, to taste 6 live Atlantic Blue crabs Instructions: Pour water in a large stockpot and place over low-medium flame. Add the vegetables and bouquet garni; cook for 5 minutes until the vegetables begin to become tender. Add the lemon juice, crab boil seasoning, peppercorns, wine and salt. Simmer gently for 15 minutes, stirring to mingle flavors. Carefully put the crabs in the pot and continue to cook for another 15 minutes. The crab shells will be bright orange when done. Remove and shell the crabs. Strain the stock to discard the vegetable solids. Reserve the crab meat and stock for She-Crab soup.; ","[Chenin Blanc, Sauvignon Blanc, Grner Veltliner, Vermentino]" 21384,"S'mores Sweet Potatoes 4 tablespoons unsalted butter, melted, plus an additional 1 tablespoon for greasing pan 3 pounds sweet potatoes, peeled and thinly sliced into 1/8-inch rounds 1 tablespoon Dutch process cocoa powder 1 tablespoon granulated sugar 3/4 teaspoon ground cinnamon 1/2 teaspoon chipotle powder 3/4 teaspoon kosher salt 1 1/2 cups roughly crushed graham cracker crumbs 1 cup half-and-half 4 cups miniature marshmallows Instructions: Preheat the oven to 400 degrees F. Lightly grease a 10-inch cast-iron skillet with butter. Toss the sweet potatoes with the melted butter, cocoa powder, sugar, cinnamon, chipotle powder and salt in a large bowl until well coated. Make a single concentric layer of overlapping sweet potato slices in the bottom of the skillet, then generously sprinkle with 1/2 cup graham cracker crumbs. Repeat 2 more times. Evenly pour the half-and-half over the sweet potatoes, then cover the pan with aluminum foil; bake for 30 minutes. Remove the foil and cover the sweet potatoes with the miniature marshmallows. Turn the oven to broil and place the pan at least 6 inches away from the flame. Toast until the marshmallows are brown, 3 to 5 minutes. Cool for 10 minutes before serving.
","[Malbec, Zinfandel, Petite Sirah, Barbera]" 21385,"Bacon and Cheddar Waffles 2 large eggs 2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon kosher salt
1 3/4 cups milk
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
1/2 cup crumbled cooked bacon
1/2 cup shredded sharp Cheddar
Nonstick cooking spray, for the waffle iron Butter, maple syrup and/or fried eggs with runny yolks, for serving
Instructions: Preheat a waffle iron. In a small bowl, whisk the eggs until fluffy; reserve. Next, in a large bowl, mix together the flour, baking powder, sugar and salt. In a third bowl, whisk together the milk, oil and vanilla extract. Add the wet ingredients into the dry ingredients and mix just until combined. Add the bacon, Cheddar and reserved whisked eggs and mix until combined. Spray the waffle iron with nonstick spray. Pour in 1/4 cup of the batter and cook the waffles until golden brown. (The waffles can be kept in a low oven to keep warm while the others cook.) Repeat with the remaining batter. Serve the waffles with butter, syrup and/or fried eggs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21386,"Over-Stuffed Carbonara Baked Potatoes 4 medium russet potatoes, scrubbed and dried thoroughly (about 3 pounds) 4 strips bacon 3/4 cup half-and-half Kosher salt and freshly ground black pepper 3 scallions, thinly sliced (white and dark green parts kept separate) 3 ounces Parmesan, finely grated (about 3 cups) 4 large eggs, at room temperature Instructions: Adjust an oven rack to the middle position and preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork and microwave on high for 15 to 20 minutes, rotating each potato a few times. The potatoes are done once a toothpick or skewer easily pierces the flesh. Allow the potatoes to cool for 5 minutes. Meanwhile, lay the bacon in a large nonstick skillet and cook over medium heat, turning once, until golden and crispy, about 5 minutes per side. Transfer the bacon to a paper-towel-lined plate to drain (reserve the drippings in the skillet), then finely chop. Return the skillet with the bacon drippings to medium heat and stir in the half-and-half, a pinch of salt and 1/2 teaspoon pepper. Cook, stirring, until the mixture is hot and steaming; remove from the heat. Use a sharp paring knife to cut a lengthwise slit in the center of each potato. Carefully remove enough flesh to leave about a 1/2-inch-thick wall around the inside. Reserve about 1/2 cup of the potato flesh for another use, then add the remaining flesh to a mixing bowl along with the half-and-half mixture, scallion whites, half of the bacon, a large pinch of salt and 2 1/2 cups of the Parmesan. Mash with a potato masher until mostly smooth. Season with additional salt and pepper if needed. Put the potato-skin shells on a baking sheet. Divide the mashed potato mixture evenly among the skins. Make a large well in each potato deep enough to hold an egg and crack an egg into the well. Bake the potatoes until the eggs are just starting to set, about 10 minutes. Remove the potatoes and cover the eggs with the remaining 1/2 cup Parmesan. Switch the oven to broil and broil, checking frequently, until the eggs no longer wiggle when you shake the baking sheet, 3 to 5 minutes. To serve, top each potato with the scallion greens and remaining bacon and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21387,"Hot and Crispy Fish Sandwich Vegetable oil, for frying 2 pounds thin white fish fillets (catfish, flounder, etc.)
Kosher salt and freshly ground black pepper 1 cup milk
2 large eggs
4 tablespoons hot sauce 2 cups all-purpose flour
1 tablespoon cayenne pepper
1 teaspoon chili powder
1 teaspoon plus a pinch garlic powder 1 teaspoon plus a pinch paprika 4 tablespoons (1/2 stick) unsalted butter 1 tablespoon honey
5 hoagie rolls, buttered and toasted Tartar sauce, for serving Shredded iceberg lettuce, for topping Sliced tomato, for topping Pickles, for serving Instructions: For the crispy fish: Heat 1 inch vegetable oil to 375 degrees F in a heavy-bottomed pan. Season the fish with salt and pepper on both sides. In a bowl, whisk together the milk, eggs and 2 tablespoons hot sauce. In another bowl, whisk together the flour, cayenne, chili powder and 1 teaspoon each garlic powder and paprika.
In a small saucepan (or in the microwave), melt the butter with the honey, remaining 2 tablespoons hot sauce and a pinch each garlic powder and paprika. In batches, dip the fish fillets into the egg mixture, coating each side, then let the excess drip off. Dredge in the flour mixture, coating each side. Fry until golden brown and cooked through, about 1 1/2 minutes per side. Transfer the fish to a baking sheet fitted with a wire rack. Use a pastry brush to coat each fillet with the melted butter mixture. For the sandwiches: Serve the fish on the toasted hoagie rolls with tartar sauce, shredded iceberg, sliced tomato and pickles. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 21388,"Double Chocolate Skillet Cookie 3/4 cup (1 1/2 sticks) unsalted butter 1 cup granulated sugar 1 cup packed light brown sugar 2 large eggs, beaten 1 tablespoon vanilla extract 2 cups all-purpose flour (see Cook's Note) 1/2 cup unsweetened cocoa powder 1 teaspoon fine salt 3/4 teaspoon baking soda One 12-ounce bag chocolate chips (2 cups) Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Melt the butter in a 10-inch cast-iron skillet over medium heat, then set aside to cool slightly, 5 minutes. Whisk the granulated sugar, brown sugar, eggs, and vanilla together in a large bowl until smooth. Stir in the melted butter. (Do not wipe out the skillet.) Whisk the flour, cocoa powder, salt and baking soda together in another bowl. Stir the dry ingredients into the wet ingredients, mixing well with a wooden spoon until dough is homogenous (do not overmix). Stir in the chocolate chips. Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top. Bake until the top is cracked, the edges are brown and crisp and the center is still soft, 40 to 45 minutes. Cool on a wire rack for 15 minutes. Serve warm, cut into wedges. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]

" 21389,"Curry-in-a-Hurry Rotisserie Chicken Salad 1 pound rotisserie chicken meat, skinned, boned and diced 3 ribs celery, chopped 1 cup seedless red grapes, halved 1/2 cup shredded carrot, a couple of handfuls 4 scallions, chopped on an angle 1 cup plain yogurt 2 tablespoons curry powder or 2 rounded teaspoons mild curry paste Salt and pepper 8 ounces mixed baby greens 2 tablespoons mango chutney, found on condiment aisle, plus some to pass at table 1 tablespoon rice wine or white vinegar, eyeball it 3 tablespoons vegetable, canola or safflower oil, eyeball it 1/4 cup (2 ounces) sliced smoked almonds Instructions: Combine meat, celery, red grapes, carrot and scallions.Add yogurt and curry to the salad and toss to evenly distribute the curry. Season the salad with salt and pepper, to your taste. To dress the greens, add salad to a bowl. In a second bowl, combine chutney and vinegar. Whisk in oil. Drizzle dressing over greens and toss. To assemble, pile dressed greens on a plate. Using an ice cream scoop, place 2 scoops of chicken salad on greens. Garnish with toasted almonds. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 21390,"Peach-Plum Cobbler With Buttermilk Biscuits For the filling: Unsalted butter, for the baking dish 2 pounds peaches or nectarines, peeled, pitted and thinly sliced 1 pound plums, peeled, pitted and thinly sliced 2/3 cup packed light brown sugar 1 tablespoon honey 1 teaspoon grated peeled ginger Pinch of kosher salt 1/4 cup all-purpose flour For the biscuits: 1 2/3 cups all-purpose flour, plus more for dusting 1/4 cup granulated sugar 1 1/2 tablespoons baking powder 1/8 teaspoon kosher salt 6 tablespoons cold unsalted butter, cut into small pieces 2/3 cup buttermilk, plus more for brushing Coarse sugar, for sprinkling Instructions: Preheat the oven to 350 degrees F. Butter a shallow 2 1/2-quart baking dish. Prepare the filling: Toss the peaches and plums in a medium bowl with the brown sugar, honey, ginger and salt. Sprinkle in the flour and toss to coat. Pour into the prepared baking dish. Make the biscuits: Whisk the flour, granulated sugar, baking powder and salt in a medium bowl. Cut in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with pea-size bits of butter. Add the buttermilk and stir with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead a few times to bring it together. Pat into an even 1/4-inch thickness. Cut out the biscuits with a 2-inch-round cookie cutter, rerolling the scraps as needed. Arrange the biscuits on top of the filling. Brush with buttermilk and sprinkle with coarse sugar. Bake until the biscuits are golden and the filling is bubbling, about 50 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 21391,"Mini Monster Baked Alaskas Nonstick cooking spray 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 3/4 cup whole milk 1/2 cup unsweetened cocoa powder 3/4 cup sugar 3/4 cup vegetable oil 1 teaspoon pure vanilla extract 1 large egg 1 pint vanilla ice cream 1 cup sugar 1/4 teaspoon cream of tartar Pinch kosher salt 6 large egg whites Green, orange and purple gel food coloring 24 candy eyes Instructions: For the cupcakes: Preheat the oven to 350 degrees F and spray a 12-cup muffin pan with nonstick cooking spray. Whisk the flour, baking soda and salt in a medium bowl and set aside. Microwave the milk in a microwave-safe liquid measuring cup until hot but not boiling, about 1 minute (or in a small saucepan over medium-low heat); pour over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Whisk in the sugar, oil, vanilla and egg until smooth, then whisk in the flour mixture. Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops spring back when lightly pressed, 20 to 25 minutes. Transfer to a wire rack and let cool completely. Transfer the cupcakes to plates or a baking sheet that will fit in the freezer. Top each cupcake with a scant 1/4-cup scoop of vanilla ice cream, then place in the freezer until the ice cream is very hard, at least 1 hour. For the meringue: Meanwhile, combine the sugar, cream of tartar, salt and egg whites in the metal bowl of a stand mixer and whisk by hand to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar dissolves and the mixture registers 160 degrees F on an instant-read thermometer. Transfer the bowl to the mixer and fit with the whisk attachment. Add the vanilla and whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.\u202f \u202f\u202f Divide the meringue into 3 medium bowls. Using the gel food coloring, tint one bright green, one bright orange and one bright purple. Transfer each to an individual piping bag each fitted with a different tip (open star tips, such as 4B and 822; a round tip, such as 803). Working with one cupcake at a time, remove from the freezer and pipe meringue all over to resemble monster fur, completely covering the ice cream but leaving a small rim of cupcake exposed at the bottom (to more easily move after piping). Place back in the freezer for 20 minutes. Transfer the mini monsters to a heatproof surface, such as a baking sheet. Toast the meringue with a culinary torch until lightly golden. Dot each mini monster with 2 candy eyes. Let sit at room temperature for 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21392,"Creamy Chicken Macaroni Salad Kosher salt 1/2 cup chopped fresh cilantro, plus more for garnish 1/3 cup mayonnaise 3 tablespoons sour cream 1 1/2 tablespoons fresh lime juice 8 ounces dried elbow macaroni 1/2 cup frozen corn, thawed 1 cup canned black beans, drained and rinsed 1 cup shredded rotisserie chicken, skin and bones removed 1/4 cup finely chopped red onion 2 vine-ripened tomatoes, chopped 1/2 jalapeno, stemmed, seeded and minced Instructions: Bring a large pot of salted water to a boil. Whisk the cilantro, mayonnaise, sour cream, lime juice and 1/2 teaspoon salt together in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the corn to the pot. Drain and rinse under cold water to cool and add to the bowl. Add the beans, chicken, onions, tomatoes and jalapeno to the bowl and toss to combine. Season with salt and garnish with cilantro. The pasta salad is best if served right away. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 21393,"Mexican Shrimp \Burgers
1 pound medium shrimp, shelled and deveined 1 egg 2 tablespoons chopped cilantro leaves 1 garlic clove, peeled 3/4 cup plain bread crumbs, plus more as needed 1 poblano cl, roasted, peeled, stemmed, seeded, and diced 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 2 tablespoons vegetable oil 1 Hass avocado, halved, pitted, and peeled 1/4 cup mayonnaise 1 tablespoon fresh lime juice 2 medium garlic cloves, peeled 1 serrano cl, stemmed, halved and seeded 2 tablespoons chopped cilantro leaves Sea salt and freshly ground black pepper 6 hamburger buns, split in half 3 medium tomatoes, sliced 6 lettuce leaves or a mixture of baby lettuce leaves Instructions: In a food processor, combine the shrimp, egg, cilantro, garlic, 3/4 cup bread crumbs, poblano cl, salt, and pepper. Process until the mixture is a coarse puree. Form the mixture into 6 patties and set aside (if the mixture is too wet, add additional bread crumbs, 1 tablespoon at a time, until the mixture can be molded easily). Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with vegetable oil and grill until golden, about 3 minutes per side, depending on the thickness. Scoop the avocado pulp into the bowl of a food processor. Add the mayonnaise, lime juice, garlic cloves, serrano cl and cilantro. Process until smooth. Season with salt and pepper, to taste. Serve the shrimp burgers on buns, topped with a dollop of avocado aioli, sliced tomato, and lettuce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 21394,"Four Cheese Ravioli 1 (2 pound) package of four cheese ravioli 12 fresh cherry tomatoes 1/2 package frozen spinach 1 tablespoon olive oil 1 tablespoon butter Salt and pepper 1 handful freshly grated Asiago cheese Instructions: In a large stockpot, boil the ravioli as per instructions on the box. Wash and split 12 cherry tomatoes then set aside. Remove about half of the spinach from the box and set aside. When the ravioli are done, strain and set aside. Place the thawed spinach in the stockpot with the tomatoes add the olive oil and butter. Return to a medium hear, stir and add the ravioli to the pot. Cook for an additional 2 minutes, season with salt and fresh pepper and top with freshly grated Asiago cheese.; ","[Chardonnay, Barolo, Chianti, GSM Blend]" 21395,"Lime-Mint Soda 1 cup lime juice 1 cup water 1 cup sugar 1/4 cup torn mint leaves 1 cup seltzer 2 to 4 tablespoons flavored syrup
Instructions: Combine 1 cup each lime juice, water and sugar, and 1/4 cup torn mint leaves in a medium skillet; cook over medium-high heat until syrupy, about 20 minutes. Stir in 1/4 cup more torn mint leaves; let cool, then strain. Add seltzer. For each drink, combine 2 to 4 tablespoons flavored syrup with 1 cup cold seltzer in an ice-filled glass. ","[Cotes du Rhone, Sauvignon Blanc, Pinot Grigio]" 21396,"Vegan Vanilla Ice Cream 2 cans full-fat coconut milk 6 tablespoons pure maple syrup 1 vanilla bean, split and seeds removed and reserved
4 teaspoons arrowroot powder 1 tablespoon pure vanilla extract Instructions: Add the coconut milk, maple syrup and vanilla bean pod and seeds to a medium pot, and whisk to combine. Bring to a simmer over medium-high heat. Cover the pot, reduce the heat to low and simmer for 5 minutes.
Dissolve the arrowroot in 1 tablespoon water. Slowly drizzle it into the coconut milk mixture, whisking constantly. As soon as the mixture returns to a simmer, remove it from the heat and whisk in the vanilla extract. Transfer the mixture to a shallow bowl, remove the vanilla bean pod and set aside until the mixture stops steaming, then refrigerate until completely cool.
Churn the ice cream according to your ice cream maker's instructions (this will take 20 to 30 minutes). Serve immediately, or freeze in an airtight container for up to 6 months.
For vegan mint chocolate chip ice cream: As the ice cream churns, add 1/4 teaspoon peppermint extract (or more to taste). Once the mixture is ready, add 1/3 cup chopped dark chocolate, and continue churning until combined.
For vegan strawberry ice cream: Chop 2 cups fresh strawberries, place them in a bowl and add 2 teaspoons each coconut sugar and maple syrup. Stir to combine. Set aside to macerate while the ice cream churns. You can also crush the strawberries slightly with a fork to create a chunky sauce. Once the ice cream is churned, pour in the strawberry mixture and churn until combined.
For vegan almond butter swirl ice cream: As soon as the ice cream is churned, drizzle in 1/3 cup almond butter and continue churning for a few seconds to distribute. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 21397,"Profiteroles with Ice Cream and Caramel Sauce 1 cup water 4 ounces unsalted butter, cubed 1/4 teaspoon fine salt 1 cup all-purpose flour 4 eggs 1 quart ice cream, to fill profiteroles Caramel Sauce, recipe follows 1 1/2 cups sugar 1/2 cup water 1 cup heavy cream 1 tablespoon unsalted butter Instructions: Preheat the oven to 425 degrees F.
Put the water, butter, and salt in a heavy 2-quart saucepan. Bring to a boil over high heat, stirring occasionally, to melt the butter. Remove the pan from the heat and add the flour all at once. Stir with a wooden spoon until the dough comes together to form a ball. Place the pan over medium heat and beat constantly until the dough pulls away from the sides of the pan, about 4 minutes. Do not let it burn. A film may form on the bottom of the pan.
Put the dough in an electric mixer fitted with a paddle attachment. Add the eggs 1 at a time, beating well after each addition. Scrape down the sides of the bowl and continue to beat the dough for 4 minutes at high speed. Feel the dough: it should be sticky at first and then smooth and glossy.
Line a sheet pan with parchment paper, and use a little bit of the dough to stick the corners of the paper down. Transfer the dough to a piping bag fitted with a large tip. Pipe the dough into 2-inch balls spaced about 1-inch apart on the parchment paper. Bake for 15 minutes; then rotate the tray and lower the oven temperature to 350 degrees F. Continue to bake for 10 minutes. Turn the oven off, leaving the door slightly open to let the profiteroles cool in the oven.
To assemble, cut the profiteroles in 1/2 using a serrated knife. Place a scoop of ice cream on the botton 1/2 of the profiterole. Put the top on and drizzle with caramel sauce. Put the sugar and water in a 2-quart saucepan over medium heat. Stir once or twice to dissolve the sugar. Increase the heat to high and use a pastry brush dipped in cold water to brush down any crystallized sugar that forms on the side of the pan. Let the mixture bubble and caramelize until it is amber, about 5 to 7 minutes. Remove from the heat and whisk the cream in very slowly. Stir in the butter. Cool to room temperature before serving. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 21398,"Carnitas 3 pounds pork shoulder, skin and bone removed Water 1 tablespoon salt 2 garlic cloves, roughly chop 1 medium white onion, medium dice 2 teaspoons ancho cl powder Salt Pepper 12 warm corn tortillas Tropical Avocado Salsa, recipe follows 3 papayas, peeled, seeded, cut into small dice 2 mangoes, peeled, cut into small dice 3 avocados, cut into small dice 1 large red onion, cut into small dice 1 red jalapeno pepper, finely minced 1 green jalapeno pepper, finely minced 1/4 cup cilantro, roughly chopped 2 large limes, juiced 3 tablespoons olive oil Instructions: Cut the meat, with the fat, into 1-inch cubes. Barely cover the meat with water in a heavy wide pan. Add the salt and bring to a boil, uncovered. When the liquid reaches a boil, lower the heat, and continue to cook until all the liquid has evaporated. At this point, the meat should be cooked through but not falling apart. Lower the heat a little more and continue cooking the meat until all the fat has rendered out of it. Keep turning the meat until it is lightly browned all over. This entire process should take about 1 hour and 15 minutes. Remove the meat and set aside. Drain all but 2 tablespoons of the oil and heat over medium low heat. Add the onions and saute until translucent. Add the garlic, reserved meat, and cl powder. Cook for a few minutes more, stirring constantly. Season, to taste, with salt and pepper. Serve with corn tortillas and Tropical Avocado Salsa. To make tropical salsa, combine all ingredients together in a medium bowl and stir well. Keep refrigerated until ready to use. ","[Rioja, Tempranillo, Garnacha, Pinotage]

" 21399,"Wonton Soup 1/2 pound ground pork 1 tablespoon thin soy sauce 2 teaspoons shao hsing wine Freshly grated black pepper to taste 1/2 teaspoon grated ginger 1/4 teaspoon minced garlic 1 tablespoon cornstarch dissolved in 3 tablespoons water 1 teaspoon sesame oil Square wonton wrappers Egg wash 1 pound pork neck bones, chopped into large pieces 2 pounds fowl, chopped into large pieces 1 Smithfield ham bone 1 Chinese dried fish (if available) 4 pieces of ducks feet 6 dried chicken wings 1 1/2 pounds combined coarsely chopped: celery, carrots, onions, scallions Few drops yellow food coloring 1 teaspoon Msg (optional) 2 cups bok choy leaves cut in 1/2-inch julienne 1/2 cup Chinese roast pork, slivered Instructions: To Make The Wontons: In a bowl combine all the filling ingredients.
Open the wonton wrappers and keep them under a dampened cloth.
Place a wrapper on a surface with a corner pointing toward you. Brush the egg wash along the four edges of the wrapper. Place a second wrapper on top and press the edges together to seal. Put 2 teaspoons of filling on the center of the wrapper. Pick up the corner closest to you and fold the wrapper over the filling, making a triangle with the long side at the bottom, closest to you.
Press down on the edges to seal in the filling while at the same time pushing out any air. Put egg wash on the top of the left tip and the bottom of the right tip. Keeping the wonton flat on the surface, bend the tips toward you and cross them, putting the right tip on top of the left tip. Squeeze together to seal. Repeat with remaining filling. Reserve prepared wontons on a tray covered with a cloth. You can keep formed wontons in your refrigerator for up to 3 hours, or, to keep them longer, freeze them on the tray and, when frozen, knock tray on edge of table to loosen them and put them into plastic bag, seal it and return them to the freezer. They will keep for up to 1 month.
To Make The Broth: Heat 1 gallon or water to a boil in a stockpot.
Add pork neck bones, fowl, ham bone, dried fish, ducks feet, chicken wings, celery, carrots, onions and scallions.
Bring to a boil and simmer 1 1/2 hours, then drain.
To drained stock add yellow food coloring, msg, wontons, bok choy, and slivers of pork. Simmer for 10 minutes and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21400,"Chocolate Souffle 2 tablespoons (1 ounce) unsalted butter 4 tablespoons sugar 4 ounces bittersweet chocolate, cut into small pieces 4 eggs, separated 2 tablespoons orange liqueur 3 egg whites 1/2 lemon, juiced Powdered sugar, for garnish Unsweetened whipped cream Instructions: Preheat the oven to 400 degrees F. Butter and dust with about 2 tablespoons of the sugar, 6 (1-cup) souffle dishes. Chill until needed. Melt the chocolate in a metal bowl set over a double boiler. Remove from the heat and stir in the egg yolks and the liqueur. Whip all 7 egg whites until they form soft peaks. Whip in the lemon juice and the remaining 2 tablespoons sugar. Continue to whip the whites until they are stiff but still very shiny. Stir a quarter of them into the chocolate mixture, and then gently fold in the remaining whites. Fill the molds with the souffle mixture. Run your thumb around the inside edge of each dish so that the souffles will form a hat. Bake for 8 to 10 minutes, or until the edges are set but the middle is still just a little soft. Serve on napkin-lined dessert plates. Dust the tops with powdered sugar, if desired, and spoon a dollop of whipped cream into the center of each souffle. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21401,"Pistachio-Apricot Rugelach 1 1/4 cups all-purpose flour, plus more for dusting 2 tablespoons granulated sugar 1/2 teaspoon salt 4 ounces cream cheese, at room temperature 1 stick unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 6 tablespoons apricot preserves 1/2 cup roasted salted pistachios, finely chopped 1/2 cup dried apricots, finely chopped 1 tablespoon granulated sugar 1 teaspoon ground cinnamon Pinch of salt 1 large egg, lightly beaten Turbinado sugar, for sprinkling Instructions: Make the dough: Whisk the flour, granulated sugar and salt in a medium bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until creamy, about 3 minutes. Beat in the vanilla. Reduce the mixer speed to medium; beat in the flour mixture until combined, about 1 minute. Turn out onto a sheet of plastic wrap, shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. Cut the dough in half. Working with one half at a time, roll out each piece of dough into a 6-by-12-inch rectangle on a lightly floured surface; square off the edges. Refrigerate the dough rectangles until firm, at least 20 minutes. Make the filling: Spread 3 tablespoons apricot preserves on each dough rectangle, leaving a 1-inch border on one long side. Toss the pistachios, dried apricots, granulated sugar, cinnamon and salt in a small bowl. Sprinkle over the preserves and press in gently. Starting with the jam-covered long side, roll up each dough rectangle into a tight log. Place seam-side down on a baking sheet and refrigerate until firm, about 1 hour. Preheat the oven to 325 degrees F. Line a separate baking sheet with parchment paper. Brush the logs with the beaten egg and sprinkle with turbinado sugar. Cut the logs into 1-inch-thick rounds. Arrange seam-side down on the prepared pan, about 1 inch apart. Bake the cookies until golden brown, 25 to 35 minutes. Let cool completely on the pan.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 21402,"Swedish Lemon Angels 1 egg 1/2 cup buttermilk (or 1/4 cup milk mixed with 1/4 cup vinegar) 5 teaspoons baking soda 1/2 teaspoon vanilla 1 cup lemon juice 1 1/4 cups sugar 7/8 cup all-purpose flour 8 tablespoons butter or margarine, melted Instructions: In a small bowl or 2-cup measuring cup, beat the egg until foamy. Add buttermilk and vanilla and blend well. Add the baking soda, one teaspoonful at a time, sprinkling it in and beating until the mixture is smooth and the consistency of light cream. Add the lemon juice all at once and blend into the mixture. Stir, do not beat (you want it creamy but without a lot of air). The mixture will congeal into a pasty lump. Scoop it out of the bowl using a spatula and spread it on a floured surface. Sift the flour and 3/4 cup sugar together and use the fingertips to work it into the egg-lemon mixture. With a floured rolling pin, roll the dough out 1/32 inches thick, and with the tip of a sharp knife, cut the \angel\ shapes and twist up the edges to form a shell-like curve about 3/8 inch high. Sprinkle on the remainder of the sugar. Brush each angel with melted butter. Place angels 1-inch apart on an ungreased baking sheet and bake for 12 minutes or until golden.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21403,"Big Daddy's Seasoned Wedged Fries 6 russet potatoes, wedged Peanut oil, to fry French-fry seasoning, recipes follow 1 teaspoon dry porcini mushrooms, ground 1 teaspoon coarse sea salt 1/2 teaspoon black pepper 1/8 teaspoon dry mustard powder 1 teaspoon Sherry vinegar 1 teaspoon freshly chopped dill leaves 1 teaspoon sea salt 1/2 teaspoon coarse black pepper 1 lemon, zested 1 teaspoon smoked paprika 1 teaspoon freshly chopped parsley leaves 1/4 teaspoon garlic powder 1/4 teaspoon black pepper Instructions: Heat deep-fryer with peanut oil to 350 degrees F. Fry potatoes in a deep-fryer until golden brown and tender. Approximately 6 minutes. Toss with your choice of seasoning. Combine all the ingredients in a small bowl and set aside. Combine all the ingredients in a small bowl and set aside. Combine all the ingredients in a small bowl and set aside. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21404,"Meatball-Tortellini Soup 8 ounces ground beef chuck 1/4 cup grated parmesan cheese, plus more for topping 1/4 cup chopped fresh parsley 1 large egg, lightly beaten 1 clove garlic, grated Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 2 carrots, diced 2 stalks celery, diced 1 quart low-sodium chicken broth 1 9-ounce package refrigerated cheese tortellini 4 cups loosely packed baby spinach (about 3 ounces) Instructions: Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside. Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning, until golden, 3 to 4 minutes; remove to a plate. Add the carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes. Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tablespoons parsley and 1/2 teaspoon salt. Simmer until the meatballs are just cooked through, about 2 minutes. Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 21405,"Striped Bass en Escabeche 1 cup water 1/4 cup fresh lime juice 1 teaspoon salt 6 (1inch thick) slices striped bass (about 3 pounds) 1/2 teaspoon black peppercorns 1/2 teaspoon coriander seeds 1/2 teaspoon cumin seeds 2 whole cloves 1/2inch cinnamon stick 2 whole allspice berries 2 cloves garlic 1/2 cup white wine vinegar 1/2 cup water 1/2 teaspoon oregano, toasted (see note) 2 small bay leaves 10 small cloves garlic, toasted (see Note) and peeled 2 teaspoons salt 1/2 teaspoon sugar 1/2 cup olive oil 3/4 cup red wine vinegar 1 1/4 cups water 1/2 cup safflower oil Instructions: In a shallow, oven proof dish, combine the water, lime juice, and salt. Turn the slices of fish in the mixture and leave to marinate for 1 hour in the refrigerator. Turn over once halfway through the marinating time. In a mortar and pestle or a coffee grinder, combine the peppercorns, coriander and cumin seeds, cloves, cinnamon, and allspice. Grind the spices to a powder. Add the garlic and pound to a paste with the spices. In a large saucepan, combine the spicegarlic paste with the vinegar, water, oregano, bay leaves, toasted whole cloves of garlic, salt, and sugar. Bring the mixture to a boil over medium high heat. Add the olive oil, red wine vinegar, and 1 1/4 cups water to the pan, and again bring it up to a boil. Set the escabeche aside, covered. Shake the fish slices dry. In a large skillet, heat the safflower oil until very hot. Fry the slices of bass for about 3 minutes on each side, then place on a serving platter and pour the hot escabeche mixture over them. Cover the dish and let marinate for 2 hours, at room temperature. When ready to serve, flake the fish and serve with some of the escabeche mixture. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 21406,"Yucatan Beef Taquitos with Red Rice 2 pounds flank steak, cut into 2-inch strips 8 cups beef stock 1/2 yellow onion, chopped 1/4 bunch cilantro leaves, chopped 2 cloves garlic, smashed 1 bay leaf Kosher salt and freshly ground pepper 2 tablespoons vegetable oil 5 plum tomatoes, cored and diced 1 yellow onion, diced 1/4 bunch cilantro leaves, chopped 1 chipotle en adobo, chopped Kosher salt and freshly ground pepper Vegetable oil, for frying 16 corn tortillas Flour and water, as needed 6 plum tomatoes, roasted 1/2 yellow onion, diced 2 cloves garlic, chopped 1/3 cup vegetable oil 2 cups white rice Kosher salt and freshly ground black pepper 4 cups chicken stock 1/2 cup diced carrot 1/2 cup fresh green peas Instructions: Make the Beef: In a large pot, combine the steak, stock, onion, cilantro, garlic, and bay. Season with salt and pepper, to taste. Bring to a boil, lower the heat, and simmer until very tender, about 2 hours. Remove bay leaf. Let cool and shred the beef. (Strain the stock and reserve for another use.) Meanwhile, make the Taquitos: Heat the oil in a large skillet over medium-high heat. Add the tomato, onion, cilantro, and chipotle and cook, stirring, until soft. Season with salt and pepper, to taste. Let cool and mix with the shredded beef. In a large saucepan, pour the oil to a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil reads 365 degrees F. Working in batches, fry the tortillas until just limp (not crisp!), about 2 to 3 seconds. Mix a little flour and water together in a small bowl to make a paste. Fill each tortilla with about 1 1/2 ounces of the beef filling and roll to form a tube. Seal each taquito with the paste. Refrigerate the taquitos until ready to serve. Make the Red Beans: Puree the tomatoes, onion, and garlic in a blender. Put the rice in a strainer in the sink and rinse, letting the water run over it for at least 5 minutes. Drain the rice and shake to remove any excess moisture. Heat the oil in a large saucepan with a tight-fitting lid, over medium heat. Add the rice and cook, stirring, until golden brown, about 8 minutes. Add the tomato puree and stir to combine. Season with salt and pepper, to taste. Add the stock and bring to a boil. Lower the heat and cook, covered, for 25 minutes. Remove the rice from the heat and let rest for 10 minutes. Fluff the rice with a fork. Stir in the carrots and peas. Reheat the oil to 365 degrees F. and fry the taquitos until crispy and hot. Serve immediately with the rice and beef. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]" 21407,"Pantry Popovers 1 tablespoon unsalted butter, melted and cooled, plus additional for greasing the muffin tins 1 cup all-purpose flour
2 large eggs, at room temperature, lightly beaten
1 1/4 cups whole milk, at room temperature
3/4 teaspoon kosher salt
Spiced Pear Jam, recipe follows Sesame Butter, recipe follows 2 heaping cups peeled and diced Bartlett or Anjou pears (1 1/2- to 2-inch dice) 1 cup sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
2 1/2 cups heavy cream 1 cup sour cream
4 tablespoons sesame seeds, lightly toasted
1 teaspoon kosher salt
Instructions: Preheat the oven to 425 degrees F. Liberally grease each cup of 2 standard 6-cup or 1 standard 12-cup muffin tin(s) with some of the melted butter. Make the batter: Sift the flour into a large bowl. Whisk together the eggs, milk and salt in a smaller bowl until blended. Pour the egg mixture and melted butter into the flour. Gently stir to combine, breaking up any big lumps. (Don't stress over small lumps of flour.) Bake: Fill each cup in the muffin tins about three-quarters of the way full. Place the tins in the center of the oven and bake for 12 minutes, then reduce the oven temperature to 350 degrees F and bake until the popovers develop a nice brown color, are cooked through and feel crusty, an additional 10 to 12 minutes. (Opening the oven door while popovers bake increases the chance they will deflate, so look through the window but don't give in to temptation! Finish: Remove the tins from the oven and pierce the tops with the tip of a small knife to allow steam to escape as they cool. Turn the popovers out on a wire rack. Serve immediately with Spiced Pear Jam and Sesame Butter. Combine the pears, sugar, vanilla, cinnamon, allspice, cloves and 1 cup cool water in a medium pot. Bring the mixture to a simmer over medium heat and cook until the pears start to break down, 10 to 12 minutes. (The liquid should be fairly thick and will thicken some more as it cools.) Let cool completely. Prepare a medium bowl of ice water. Whip the heavy cream and sour cream together gradually in a stand mixer fitted with the whisk attachment. Increase the speed of the mixer and continue whipping until the cream separates and the mixture thickens. Use a rubber spatula to gather up the butter and remove it from the bowl. There will be some liquid that is a natural result of this process, which is actually buttermilk. You can reserve this and use as you would regular buttermilk. Gather the ball of butter together in a double-layer of cheesecloth or a thin kitchen towel and plunge it into the bowl of ice water to wash any buttermilk off the surface. Place the sesame seeds and salt in a medium bowl and use a rubber spatula to mix the seeds and salt into the butter. Pack the butter into a bowl or roll it into a ball or log shape using plastic wrap. Use immediately at room temperature or store, covered, in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21408,"Beer-Battered Onion Rings 2 cups all-purpose flour 2 1/4 teaspoons granulated garlic
1 1/2 teaspoons cayenne pepper
Kosher salt and freshly ground black pepper 1 cup buttermilk
1 cup milk
1/4 cup stout beer, such as Guinness 2 jumbo yellow onions, cut into 1/4-inch rings
Vegetable oil, for deep-frying Instructions: Whisk together the flour, granulated garlic, cayenne and 1 tablespoon each salt and black pepper in a large bowl until well blended. In a separate large bowl, whisk together the buttermilk, milk and beer. Dunk the onion rings in the beer mixture and then toss in the flour mixture to coat evenly. Shake off the excess flour and lay the rings on a baking sheet. Let sit for 30 minutes. Meanwhile, fill a heavy pot with 3 inches of vegetable oil and heat to 350 degrees F. Sift the flour mixture to remove any clumps. Dunk the onions a second time in the buttermilk and toss in the flour. Shake off any excess flour before dropping the rings into the hot oil. Fry until golden, 1 to 2 minutes per side. Drain on paper towels. Serve with your favorite dipping sauce. ","[Pinot Grigio, Sauvignon Blanc, Chianti, Zinfandel]" 21409,"Pigs in a Blanket with Spicy Hot Dip 2 pounds (about 55 pieces) mini hot dogs 2 large egg yolks
All-purpose flour, for rolling the pastry
One 17 1/2-ounce box frozen puff pastry, thawed
Spicy Hot Dip, recipe follows 4 tablespoons dry mustard powder 4 tablespoons Dijon mustard
2 tablespoons honey
1 to 2 tablespoons hot sauce, such as Tabasco
Instructions: Use a paring knife to cut 2 to 3 diagonal slashes in each of the hot dogs. Whisk the egg yolks with a splash of cold water in a small bowl for the egg wash. Sprinkle some flour on a flat surface. Roll out the puff pastry sheets one at a time and cut strips that are about three-quarters of the thickness of the hot dogs. Roll each hot dog in a single layer of pastry and use some egg wash to seal them shut. Place each wrapped piece seam-side down on a baking sheet, leaving some distance between each for even browning. Refrigerate for at least 30 minutes. Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Bake, rotating and switching the positions of the baking sheets halfway through, until the pastry is golden brown, 25 to 30 minutes. Serve with Spicy Hot Dip on the side.
Whisk the dry mustard with 1/2 cup warm water in a medium bowl until smooth. Whisk in the Dijon mustard, honey and hot sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21410,"Emeril's Shake 'Em Up Pork Chops 1/2 cup dry white wine 1/4 cup plus 1/3 cup olive oil 2 teaspoons liquid concentrate crab and shrimp boil (recommended: Zatarain's)
2 teaspoons liquid concentrate crab and shrimp boil (recommended: Zatarain's) 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 3 cloves garlic, smashed 1 bay leaf 4 bone-in center-cut pork loin chops, about 12 ounces each 1 cup dry bread crumbs 1/2 cup masa harina 1 1/2 cups finely grated Parmesan 1 tablespoon Essence, recipe follows 1/3 cup olive oil Cheesy Potatoes au Gratin, recipe follows Grilled asparagus, for serving 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 2 pounds Idaho potatoes, peeled and thinly sliced Salt Freshly ground black pepper 8 ounces Cheddar, grated 1 1/2 cups heavy cream Instructions: In a large resealable plastic bag, combine the wine, 1/4 cup of the oil, the crab boil, pepper, cayenne, garlic, and bay leaf. Add the pork chops and marinate, refrigerated, turning occasionally, for 2 to 4 hours. In a clean, large plastic bag, combine the bread crumbs, masa harina, Parmesan, and Essence. Shake to mix. Remove the pork chops from the marinade and shake to remove any excess. One at a time, add the chops to the dry mixture and shake until evenly coated. Remove, place on a large plate, and refrigerate for 15 minutes. In a large skillet or saute pan, heat the remaining 1/3 cup of oil over medium-high heat. Add the chops and cook until golden brown and cooked through, 5 to 6 minutes per side. Remove from the pan and serve immediately on top of portions of the Cheesy Potatoes au Gratin, with grilled asparagus on the side. 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 400 degrees F. Lightly grease a medium gratin dish with butter. Cover the bottom of the pan with an overlapping layer of potatoes. Lightly season with salt and pepper and top with a sprinkling of cheese (about 2 tablespoons). Continue layering potatoes, seasoning, and cheese, ending with the remaining cheese on top. Pour the cream over the potatoes, pressing lightly with your hands to cover the potatoes with cream. Cover with aluminum foil and bake until the cheese is absorbed into the potatoes and the potatoes are tender when pierced with a knife, about 50 minutes. Remove the foil and bake until the mixture is bubbly and the top is golden brown, about 10 minutes. Remove from the oven and let rest 10 minutes before cutting into portions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 21411,"Chicken in a Pot, No Pie 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 tablespoons butter, cut into pieces 2 starchy potatoes, skin left on and diced (recommended: Idaho) 1 medium onion, chopped 2 ribs celery with leafy green tops, finely chopped 2 carrots, peeled and diced 1 bay leaf, fresh or dried Salt and pepper 1 teaspoon poultry seasoning 3 tablespoons all-purpose flour 1 cup dry white wine, eyeball it 5 cups chicken stock 1 1/2 pounds chicken tenders, chopped 1 small bunch pencil asparagus, trimmed of woody ends and cut into 2-inch pieces 1 cup frozen peas, a couple of handfuls 2 to 3 tablespoons fresh tarragon, 4 to 5 sprigs, chopped Serve with crusty whole-grain bread - a lot easier than making pastry! Instructions: Heat a large, deep skillet or a medium soup pot over medium high heat. Add extra-virgin olive oil and butter. Melt butter into oil then add the potatoes, onions, celery and carrots, adding them to the pot as you chop them. Add bay leaf and season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit. Add flour and cook another minute then whisk in wine and cook off a minute more. Add stock and put a lid on the pan or pot and raise heat to bring to a quick boil. Slide in chicken and cook 5 minutes. Stir in asparagus and cook 3 minutes more. Turn off heat and add the peas and tarragon. Stir to combine and adjust salt and pepper, to your taste. Ladle into bowls and serve with crusty bread for mopping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21412,"Vitamix Granola Cheese Balls 1/4 cup (30 g) granola 1/4 cup (50 g) silken tofu 1/4 cup (60 g) cream cheese 1/4 cup (40 g) raisins 3 dates Instructions:

1. Place granola into the Vitamix container and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 3.
4. Blend for 15 seconds. Set aside.
5. Place rest of ingredients into the Vitamix container in the order listed and secure lid.
6. Select Variable 1.
7. Turn machine on and slowly increase speed to Variable 10, then to High.
8. Blend for 15-30 seconds, using the tamper to press the ingredients into the blades. Mixture should be chunky.
9. Take cream cheese mixture and form 12 1-inch balls. Roll in the chopped granola. ","[Chardonnay, Riesling, Gewrztraminer, Sparkling wine]" 21413,"Tzatziki 2 cups plain Greek yogurt 1 1/2 cups finely diced Persian cucumber (about 4 cucumbers)
   3 tablespoons freshly squeezed lemon juice (from about 1 lemon)
   2 tablespoons chopped fresh dill, plus more for garnish
   2 cloves garlic, grated Kosher salt Instructions: Combine the yogurt, cucumber, lemon juice, dill, garlic and 1/4 teaspoon salt in a medium bowl. Chill, covered, for at least 30 minutes to let the flavors blend. Serve garnished with chopped dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21414,"Cinnamon Pecan Twists 1/4 cup light brown sugar 1/4 cup pecan pieces 1/2 teaspoon ground cinnamon 1 (9 1/4 by 10-inch) sheet puff pastry, thawed (about 9 ounces) 1 large egg, beaten Instructions: Combine sugar, pecans, and cinnamon in a mini-chopper and process until sandy. Line 2 baking sheets with parchment paper. Unfold pastry and brush with egg. Spread sugar mixture over pastry. Cut in half, then cut into 8 (1/2-inch-wide) strips. Twist strips. Lay on pans, pushing ends down with your thumb. Freeze 10 to 15 minutes, until firm. Preheat oven to 400 degrees F. Bake until golden, rotating pans halfway, 18 to 20 minutes. Cool on a rack. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21415,"Steamed Lemon Custard with Raspberries 2 large egg whites 1/4 teaspoon cream of tartar 1/2 lemon, zested and juiced 1/4 teaspoon pure vanilla extract 3 tablespoons cake flour 1/4 cup sugar 1/4 teaspoon salt 20 fresh raspberries, plus more for garnish Fresh mint leaves, for garnish Confectioners' sugar, for dusting Instructions: In a large bowl with an electric mixer or wire whisk, beat the egg whites until frothy. Add the cream of tartar, lemon juice, zest, and vanilla extract; continue to whip until the whites hold soft peaks. Sift the cake flour, sugar, and salt, together; gently fold the dry ingredients into the whites with a rubber spatula. Take 2 (6-ounce) ramekins and put 10 raspberries in the bottom of each. Spoon the batter into the ramekins and set them in a bamboo steamer with a lid. Heat 2-inches of water in a wok over medium flame, set the steamer in the wok and steam the custard for 15 to 20 minutes. Run a thin knife around edges of the ramekins and turn upside down onto plates. Garnish with raspberries, mint, and a dusting of confectioners' sugar. VARIATION: To steam the custard at the same time as the Black Bass in Miso Soup entree, simply prepare the batter before assembling the steamers. Wrap the ramekins in plastic wrap (so they won't smell of fish) and put them in the top tier of the bamboo steamer. Steam everything together as directed in the recipe. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 21416,"Twice Grilled Peppers with Buffalo Mozzarella and Caper-Basil Vinaigrette 3 red bell peppers 3 yellow bell peppers 3 orange bell peppers 3 tablespoons olive oil 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper Italian or French bread, thinly sliced and grilled 1 pound buffalo mozzarella, cut into 1/4-inch thick slices Fresh basil leaves, for garnish 3 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 clove garlic, finely chopped 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup pure olive oil 2 tablespoons capers, drained 2 tablespoons chopped fresh basil leaves Instructions: Heat your grill to high. Brush bell peppers with 2 tablespoons of the oil and season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper; grill the peppers until charred on all sides. Remove from the grill, place in a bowl, cover with plastic wrap, and let sit for 10 minutes. Remove the skin from the peppers, brush them with the remaining oil and season with salt and pepper, and place back on the grill and cook until slightly charred on all sides. Slice peppers into quarters or to fit over bread slices. Place a slice of mozzarella over each pepper and drizzle with the Caper-Basil Vinaigrette. Garnish with fresh basil leaves and serve at room temperature. Whisk together the vinegar, mustard, garlic, salt, and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Stir in the capers and basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 21417,"Teriyaki Sauce 1/2 cup soy sauce 2 teaspoon dark sesame oil Juice of 2 oranges 2 tablespoon honey 2 tablespoon ginger, peeled and minced 1/2 cup scallion, chopped 2 teaspoon garlic, minced 2 teaspoon sesame seeds, toasted Instructions: Combine all ingredients in a large bowl. Refrigerate for 1 hour. May also be used as a great marinade for chicken, shrimp or beef. ","[Sauvignon Blanc, Riesling, Pinot Grigio]" 21418,"Seafood Pasta in a Foil Package 1 pound linguine 4 cloves garlic, minced 2 tablespoons butter 2 tablespoons olive oil 1/2 cup dry white wine Three 14.5-ounce cans diced (or whole) tomatoes Salt and fresh ground pepper Red pepper flakes 1 tablespoon butter 1 tablespoon olive oil 1 pound jumbo or large shrimp, peeled and deveined, rinsed and dried 1 pound scallops, rinsed and dried Warm cream Fresh basil leaves, torn Fresh parsley leaves, torn Instructions: Preheat the oven to 350 degrees F. For the sauce: Cook the pasta for half the recommended cooking time; the pasta should still be very firm. In a skillet, cook the garlic in the butter and olive oil for a few minutes, and then pour in the wine. Allow this to reduce for a couple of minutes, and then pour in the tomatoes. Stir the mixture together, season with salt, pepper and red pepper flakes, and allow to cook for 10 minutes. For the seafood: In a separate skillet, heat the butter and olive oil over medium heat. Sear the scallops, then the shrimp, until they're nice and black/brown. Meanwhile, grab 2 large sheets of heavy duty aluminum foil and overlap them in a platter with a little depth. It should be large enough to hold the entire pasta dish. Mix the drained pasta with the sauce and tip it onto the foil. Then arrange the sauteed seafood on top. Tightly wrap the foil into a package. Bake for 15 to 20 minutes. Remove from the oven and keep warm until serving. To serve: Open the foil package right before serving. Drizzle warm cream over the top and sprinkle with torn basil and parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21419,"Chicken Etouffee 1 (4-pound) chicken, cut into 8 pieces Salt Cayenne pepper 2 tablespoons vegetable oil 8 tablespoons unsalted butter 3/4 cup flour 1 cup finely diced yellow onion 1/2 cup finely chopped celery 1/2 cup finely chopped bell pepper 2 bay leaves 2 cloves garlic, minced 1 bottle dark lager or amber beer 1 quart cold chicken stock 2 teaspoons brown sugar 1/4 cup hot sauce 1 tablespoon Worcestershire Sauce 1/4 cup chopped parsley Instructions: Season the chicken pieces with salt and cayenne pepper. Heat the oil in a large dutch oven over medium high heat and sear chicken pieces on both sides until golden brown. Remove to a platter and reserve. Add butter to pan and when melted, add flour, and stir to combine well. Continue to cook roux, stirring constantly, until chocolate brown, about 12 to 15 minutes. Immediately add onion, celery, bell pepper, and bay leaves and cook until soft, 2 to 3 minutes. Add garlic and cook another 2 minutes, then add the beer and stir well to loosen any brown bits from pan bottom. Add the stock, brown sugar, hot sauce, and Worcestershire sauce and stir to combine well. Bring to a boil, return chicken pieces to the pot, and simmer for 1 hour and 15 minutes, until chicken is very tender. Remove chicken pieces to a platter and when cool enough to handle, remove chicken meat from the bones. Return chicken meat to etouffee and continue to cook another 30 minutes, until sauce is thickened and flavorful and chicken is beginning to fall apart. Add chopped parsley and stir well to combine. Taste and adjust seasoning, if necessary, and serve immediately over rice or other starch of choice. ","[Merlot, Cabernet Franc, Malbec, Tempranillo]" 21420,"Ensalada de Mango, Jicama y Pepino (Mango-Jicama and Cucumber Salad) 2 medium (about 1 1/2 pounds) mangoes, peeled, flesh cut from the pit and sliced into 1/2-inch \fingers\ or wedges (see technique below) 1 medium (about 1 pound) jicama, peeled and cut into long 1/2-inch-wide \fingers\ or wedges 1 long seedless \English\ cucumber (or 2 regular cucumbers), cut into long 1/2-inch-wide \fingers\ or wedges 1 teaspoon pure ground cl (buy pure guajillo or ancho cl in a Mexican grocery, make it yourself, or substitute a little cayenne) Salt 2 limes, each cut into 6 wedges Instructions: Cutting the mangoes: Peel the mangoes, then cut the flesh from the pits: A mango pit (to which the flesh clings tightly) is flattish and oval, more-or-less a smaller version of the mango's overall shape. To cut the flesh off the pit, stand a mango on one end and slice the flesh from one side of the pit. Turn the mango around and slice the flesh off the other side. You'll be able to get a couple thin slices of flesh off the pit on each end. Cut the large pieces into long 1/2-inch-wide \fingers.\ Salad: In pointed Sno-Cone cups (you'll need a snow-cone holder or a glass to support each cup) or in paper cups or glasses, combine a portion of mango, jicama and cucumber \fingers\ or wedges (they will be standing in the cups). Mix the cl and 1/2 teaspoon salt; sprinkle over the \salads.\ Serve with lime wedges for each guest to squeeze over the pieces as they eat them.
Variation: Cut the mango, jicama and cucumber into cubes instead of \fingers,\ and mix together in a large bowl. Juice the limes (rather than cutting them into wedges) and drizzle over the mixture. Sprinkle with the salt and cl, and serve on a buffet or pass this at the table. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 21421,"Green Tea Soda 2 cups frozen mixed berries 1 (20 fluid ounces) bottle green tea, chilled (recommended: Hansen's) 2 cups mixed berry sparkling water, chilled (recommended: Arrowhead) 2 tablespoons fresh mint leaves, plus sprigs for garnish Ice cubes Instructions: Combine all ingredients in a 1 1/2 or 2 quart pitcher. Stir. Serve over ice in chilled tall glasses. Garnish with a sprig of fresh mint. ","[Sauvignon Blanc, Pinot Grigio, Riesling]" 21422,"Garlic and Herb Three Cheese Pizza 1 ball fresh pizza dough, store bought or from your favorite pizzeria 2 cloves garlic, finely chopped 1 cup ricotta cheese Handful parsley leaves, finely chopped 1 (5-ounce) round soft cheese with herbs, crumbled (recommended: Boursin) 1 teaspoon lemon zest, eyeball it 2 cups shredded sharp provolone cheese Few sprigs fresh thyme, leaves chopped or 1/2 teaspoon dried Instructions: Preheat oven to 425 degrees F.
Stretch dough out and form a thin round. Use a little flour or cornmeal on your hands if dough sticks. Mix the garlic, parsley, ricotta, herb cheese and lemon zest. Spread the soft cheese mixture across the pizza dough to the edges then top with an even layer of provolone. Scatter thyme over the cheese mixture. Bake until crisp and bubbly-brown on top, 18 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 21423,"Sour Cream Toffee Fudge Cake 1 pound plus 3 1/2 teaspoons unsalted butter 2 cups unsweetened cocoa powder 2 cups hot brewed coffee 1 cup sour cream 1 1/2 tablespoons pure vanilla extract 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon baking powder 3 1/2 cups sugar 4 large eggs Chocolate Icing, recipe follows 1 recipe Butter Toffee, recipe follows 4 1/2 cups heavy cream 3 sticks unsalted butter 1/2 cup plus 2 tablespoons unsweetened cocoa powder 1/2 cup light corn syrup 2 pounds semisweet chocolate, chopped into pieces 1 tablespoon pure vanilla extract 1 teaspoon almond extract 8 tablespoons (1 stick) unsalted butter 1 1/2 cups granulated sugar 1 packed cup light brown sugar 3/4 cup plus 2 tablespoons heavy cream 1/2 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Grease 3 (10-inch) cake pans with the 2 teaspoons of the butter. Line each with parchment paper and butter with 1/2 teaspoon butter. Set aside. Place the cocoa in a bowl and slowly add the hot coffee, whisking until smooth. Set aside and cool. In a large bowl, whisk together the sour cream and vanilla. Whisk in the cooled coffee mixture. Sift the flour, baking soda, and baking powder together onto a sheet of waxed paper or into a bowl. In a large bowl, with an electric mixer, cream the remaining pound butter and the sugar. Add the eggs 1 at a time, beating well after each addition. On low speed, add the flour mixture alternately with the coffee-sour cream mixture. Beat until glossy. Divide the batter among the 3 prepared pans. Bake a cake tester comes out clean, 30 to 35 minutes. Let cool completely in the pans on a wire rack. Remove the cakes from the pans and peel off the parchment paper. Using a long serrated knife, trim off the rounded top from each to make a flat surface. Place the first cake layer on a cake plate or stand. Spread about 1 1/2 cups of the chocolate icing across the top, out to the edge of the cake, and sprinkle with about 3/4 cup crushed butter toffee. Repeat with the second layer and another 1 1/2 cups icing and 3/4 cup crushed toffee. Place the third layer upside-down on top. Frost the top and sides of the cake with the remaining icing, and press the remaining crushed toffee onto the sides and top of the cake. Serve. Combine the cream, butter, cocoa, and corn syrup in a large saucepan, and bring to a simmer over medium heat. Remove from the heat. Put the chopped chocolate in a large bowl. Add the hot cream mixture and let sit for 2 minutes, then whisk until the chocolate is melted and smooth. Add the vanilla and almond extracts and whisk to blend. Cover and refrigerate until needed. (The icing will keep refrigerated for up to 3 days.) Line a baking sheet with parchment or wax paper. Combine the butter, granulated sugar, brown sugar, and cream in a medium heavy saucepan and cook over low heat, stirring occasionally, until the sugar dissolves. Continue to cook until the mixture reaches 300 degrees F, or the hard-crack stage (a drop of boiling syrup immersed in cold water crackles). Remove from the heat, add the vanilla, and stir. Pour onto the prepared sheet and let cool completely. Crack the toffee into large shards with a rolling pin. Place the pieces in a large deep pot and break into smaller pieces with the end of the rolling pin. Store in an airtight container until ready to use. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 21424,"Chicken Parmesan Meatballs with Soft Polenta 1 1/2 pounds ground chicken 1 cup whole-milk ricotta cheese 1/2 cup freshly grated Parmesan 1/2 cup plain breadcrumbs 1/2 cup finely chopped fresh flat-leaf parsley 1/2 teaspoon freshly grated nutmeg 2 cloves garlic, grated 1 large egg 1/2 medium yellow onion, grated Kosher salt and freshly ground black pepper Extra-virgin olive oil, for the pan 2 cloves garlic, sliced 1 sprig fresh oregano 1/2 medium yellow onion, diced One 28-ounce can tomato puree Kosher salt and freshly ground black pepper 8 ounces sliced fresh mozzarella Soft Polenta, recipe follows 1/4 cup freshly grated Parmesan Torn fresh basil leaves, for serving, optional Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil
1 cup yellow cornmeal or polenta 4 tablespoons unsalted butter
1/4 cup freshly grated Parmesan Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. For the meatballs: Combine the ground chicken, ricotta, Parmesan, breadcrumbs, parsley, nutmeg, garlic, egg and onion in a medium bowl until just mixed. Do not overwork. Season with salt and pepper. Divide the mixture into 8 portions and roll into balls.
Heat a cast-iron pan on the hot side of the grill until nice and hot. Brush the pan with enough olive oil to liberally coat the surface, about 3 tablespoons. Place the meatballs in the pan and cook, flipping them, until all sides are caramelized, about 3 minutes. Move the pan to the indirect-heat side of the grill and cover the grill. Cook for 5 minutes. For the sauce: Add the garlic, oregano and onion to the pan with the meatballs and saute until the onions begin to soften, 2 to 3 minutes. Flip the meatballs, then add the tomato puree and 1/2 cup water. Season with salt and pepper. Cover the grill and continue to cook until the chicken is cooked through and the sauce is reduced slightly, 10 to 15 minutes. For topping and serving: Top the meatballs with the mozzarella, cover the grill and cook until the cheese is melted, about 3 minutes. Discard the oregano sprig. Spoon the meatballs on top of the Soft Polenta. Spoon any remaining sauce over top and serve topped with the Parmesan and basil if using.
(Alternatively, you can cook the meatballs and the sauce as directed in a cast-iron skillet on the stovetop over medium heat, then transfer the skillet to a 400 degrees F oven for 10 to 15 minutes before melting the cheese.) Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth. Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes. Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 21425,"Cucumber and Lemony Dill Cream Cheese Tea Sandwiches 4 ounces cream cheese, at room temperature 2 tablespoons chopped fresh dill Zest and juice of 1 lemon Kosher salt and freshly ground black pepper 6 slices good-quality white bread* 1/3 large English seedless cucumber (about 4 inches), thinly sliced Instructions: In a small bowl, combine the cream cheese, fresh dill, lemon zest, and lemon juice. Season the mixture with salt and pepper. Lay the slices of bread on your work service and distribute the cream cheese evenly among each slice, spreading into a thin layer. Arrange the cucumber slices in rows over 3 slices of the bread. Top with the remaining bread, and cut into quarters so there are 4 pieces from each sandwich. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 21426,"Mixed-Nut Butter-Crunch Candy 1/2 stick unsalted butter, melted, for brushing 1/3 cup water 1 1/2 cups granulated sugar 1/2 cup light corn syrup 2 sticks sweet unsalted butter 1/2 teaspoon salt 1/4 teaspoon baking soda 1 1/2 teaspoons pure vanilla extract 1 1/2 cups coarsely chopped deeply toasted unsalted macadamia nuts (If unsalted nuts are not available, reduce the listed salt to 1/4 teaspoon.) 12 ounces semi-sweet chocolate melted 3 cups finely chopped toasted nuts (use blanched almonds, walnuts, pecans, macadamia)
Instructions: To set up: Butter a baking sheet (about 10 by 12) and line the sheet with of parchment paper (allow excess paper at both ends). Grease paper and set sheet aside. Reserve any remaining melted butter for later. Line two more shallow baking sheets or trays with waxed paper for holding and chilling assembled candy and set them aside. Cut each stick of butter in half and place next to work surface, along with measured salt, baking soda, vanilla and coarsely chopped macadamia nuts. Place chopped chocolate in a heat proof bowl and set aside. Place a cup of hot water next to stove and put a pastry brush in water.
To prepare toffee: Place a 2 1/2-quart heavy bottomed saucepan on the stove. Place water, sugar and corn syrup in the pan and stir gently to combine. Place pan over medium heat and as sugar dissolves, swirl pan gently. Let mixture come to a rolling boil and, once boiling and mixture is clear, don't stir or swirl pan anymore. If, while sugar is boiling, any sugar crystals cling to sides of pan, use moistened pastry brush to wash sides of the pan. Cook syrup until starts becoming a very light amber color. Lower heat and add butter, one half stick at a time, stirring very gently. (Only add additional butter after preceding piece has become melted and fully incorporated.) Once all the butter has been added, place candy thermometer into mixture, making sure that the bottom tip does not touch the bottom of the pan. Raise heat to medium and boil mixture until the temperature reads between 295 degrees F and 300 degrees F. Remove thermometer from pan and pan from stove and immediately stir in salt, baking soda, vanilla and macadamia nuts. (Quickly stick thermometer it warm water to aid in clean up.) Immediately, pour candy mixture onto prepared baking sheet. Brush the bottom of a long off-set metal spatula (an icing spatula is perfect) or a knife with some melted butter. Spread the candy mixture out so that it is 1/4-inch thick. Use the knife to push the sides back into a rectangular shape as the mixture cools. Let the mixture set for a few minutes.
To melt chocolate: While toffee firms up a bit, melt chocolate in the top of a double boiler or in a skillet with 1-inch of hot but not simmering water (stirring constantly until smooth). Be careful not to allow any water to enter bowl of chocolate.
To cut candy: While candy mixture is still warm and pliable, use a buttered pastry scraper to score the candy into 1 1/2 by 2-inch rectangles. Let set further until the candy is firmer (5 minutes at room temperature). Score again through original cuts, making sure candy is in separate squares all the way through to the bottom. ( If stubborn, use your pastry scraper and mallet to knock through any sticky, tough spots. Hit the top (wooden part) of the scraper with a heavy mallet.)
To fully assemble candy and chill: When chocolate is firm, pour melted chocolate over top of scored candy and, using a spatula, spread it out evenly. It's okay if the chocolate runs down into grooves in candy. Scatter 2 cups of the ground toasted nuts on top of the chocolate and press them into the chocolate. Reserve the remaining 1 cup of nuts. Lift one end of the parchment paper so the first line of cut candy bends and separates from the next line. Carefully lift one piece off at a time. Sprinkle with some additional nuts to coat any exposed chocolate. Place candy on prepared baking sheets lined with waxed paper (in a single layer) and refrigerate (covered with plastic wrap) so chocolate will harden. Once set, place candy in an air-tight tin, separated in layers with waxed paper. Although these candies may be stored at room temperature, to best preserve fresh flavor, store them in the refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21427,"Italian Trio Salad 1 head radicchio, cut into 1-inch pieces 1 large or 2 small endive, cut into 1/2-inch pieces
1 head Treviso or 1/2 other small radicchio, cut into 1/2-inch pieces
2 cups baby arugula
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice (from 1 lemon)
1 teaspoon kosher salt
Instructions: Combine the radicchio, endive, Treviso, arugula, olive oil, lemon juice and salt in a large bowl. Use your hands to toss the greens gently and coat them evenly with the dressing. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 21428,"Ginger Butternut Squash Soup with Shiitake Mushrooms 1 large, or 2 small butternut squash 1 tablespoon chopped garlic 2 teaspoons fresh ginger, minced 1 teaspoon ground ginger 1 1/2 quarts sodium free chicken stock 1/2 pint non-fat buttermilk 2 ounces honey Juice of 1/2 Lemon Pinch of ground all spice Black pepper to taste 12 medium Shiitake mushrooms 4 leaves of fresh basil, thinly sliced for garnish Instructions: Cut squash in half and remove all the seeds and inner fibers. (It's best to remove with a grapefruit knife) Place skin side in a baking dish with a little water and roast in a preheated 350 degree oven for 30 minutes. Remove all skin from squash when cool. Cut squash into two inch square. Place squash with fresh garlic and fresh ginger in a large pot with 1/2 cup of chicken stock and sweat over low heat for 10 minutes. Add remaining stock and bring to a boil. Turn down to light simmer and cook until squash is tender approximately 30 minutes. Add remaining ingredients except for shiitake mushrooms. Puree in a food processor until smooth. Remove the stems from the Shiitake mushrooms and slice a 1/4-inch thick. Simmer in squash soup for 2 minutes. Ladle six ounces into each serving bowl and garnish with slice basil. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21429,"Veggie 'n' Buffalo Chicken Pizza 1 medium yellow onion, peeled and sliced 1 cup sliced zucchini 1 red or yellow bell pepper, stem removed, seeded and sliced 1/2 cup sliced fresh mushrooms 1/2 cup KC Masterpiece(R) Buffalo Marinade, plus more for garnish 1 (11-ounce) container prepared pizza dough 2 tablespoons olive oil 1/2 cup Hidden Valley(R) Farmhouse Originals Savory Bleu Cheese, plus more for garnish 1 cup roughly chopped cooked chicken (from a store bought rotisserie cooked chicken) 1/2 cup shredded mozzarella cheese 2 1/2 tablespoons chopped fresh oregano Instructions: Preheat the oven to 400 degrees F. In a large bowl, toss the onion, zucchini, peppers and mushrooms together with the KC Masterpiece(R) Buffalo Marinade. Spread the onion, zucchini, yellow pepper, and mushrooms in a single layer on a parchment-lined baking sheet and roast for 25 minutes or until the vegetables have softened and the edges are browned. This can be done a day in advance.
Preheat the grill or rectangular grill pan over medium heat.
On a lightly-floured work surface, roll out the pizza dough into an approximately 8-inch by 14-inch rectangle. Brush the dough with 1 tablespoon olive oil.
Lay the dough onto the hot grill, oil-side down and brush the top with the remaining olive oil. Grill for 3 to 5 minutes or until the dough is puffed and the underside is browned. Using tongs, turn the pizza over and grill until the dough is firm enough to handle, about 1 minute more.
Spread the Hidden Valley(R) Farmhouse Originals Savory Bleu Cheese over the crust. Sprinkle with the vegetables, chicken, and cheese and cover. If using a grill pan cover with a sheet pan or tent with aluminum foil. Cook the pizza until the cheese is melted, about 6 minutes. Transfer to a cutting board. Sprinkle with the chopped oregano. Drizzle with a little of the KC Masterpiece(R) Buffalo Marinade and Hidden Valley(R) Farmhouse Originals Savory Bleu Cheese, if desired. Slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 21430,"Spicy Pulled Chicken and Red Bean Stew 4 tablespoons olive oil 1 teaspoon red pepper flakes 3 tablespoons minced garlic 8 ounces andouille sausage, diced 1 onion, finely diced 3 ribs celery, finely diced 2 jalapenos, seeded and diced 1/4 cup all-purpose flour 2 quarts chicken stock 1/4 cup molasses 2 bay leaves 1 teaspoon ground cumin 2 (15-ounce) cans red beans in sauce 3 cups cooked rotisserie chicken, shredded 1 tablespoon salt 1 tablespoon cracked black pepper 3 tablespoons chopped scallions Instructions: In a large Dutch oven or soup pot over medium-high heat, add the oil. Stir in the red pepper flakes and garlic and cook until the garlic begins to brown, about 1 to 2 minutes. Add the sausage and cook until slightly browned, about 2 to 3 minutes. Stir in the onion, celery, and jalapenos. Cook until the vegetables soften, about 1 to 2 minutes, then add the flour and cook, stirring frequently, to form a roux. Whisk in the stock, molasses, bay leaves and cumin. Bring to a simmer and cook for 7 to 8 minutes. Stir in the beans, chicken, salt, and pepper. Cook until the chicken is warmed through and the stew has thickened, about 5 to 7 minutes. Transfer the stew to a large serving bowl and garnish with scallions. Serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 21431,"Crispy Plantain Chips with Sweet cl Dipping Sauce 1 cup sugar 1 tablespoon sesame oil
1/4 cup sambal
1/4 cup seasoned rice wine vinegar
2 tablespoons soy sauce
2 teaspoons lime zest plus 1/4 cup lime juice 1 teaspoon ground cl de arbol
4 cloves garlic, peeled
2 Fresno chiles, stemmed (seeds optional)
One 1-inch piece ginger, roughly chopped
1 tablespoon cornstarch Neutral cooking oil, for frying (about 6 cups) 4 green plantains (ripe but firm) 1 tablespoon kosher salt
1 teaspoon smoked paprika
Instructions: For the dipping sauce: Add the sugar and 1/2 cup water to a medium pot over high heat and bring to a boil. Meanwhile, in a food processor combine the sambal, rice wine vinegar, soy sauce, lime zest and juice, cl de arbol, garlic, Fresno chiles and ginger. Process until well chopped up. Once the sugar mixture has turned a caramel color, remove from the heat and carefully dump in the chopped aromatics; take care as the hot caramel will bubble up and steam. Stir the caramel well to mix in the aromatics, then return to the heat. Mix the cornstarch with 2 tablespoons water to create a slurry; stir into the sauce. Simmer until thickened to the consistency of ketchup. Cool before serving. (Makes 2 cups.) For the plantain chips: Heat the oil to 350 degrees F in a large Dutch oven. While the oil is heating up, trim the ends of the plantains and then slice lengthwise into thin (about 1/16-inch thick) planks using a mandoline. In small batches to avoid overcrowding, fry the plantain planks until golden brown and crispy, 3 to 4 minutes. Gently move the plantains around in the oil as they fry--this helps them crisp up. Drain on paper towels or a cooling rack set over a baking sheet. Sprinkle the chips immediately with the salt and smoked paprika. Serve with the sweet cl dipping sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 21432,"Vegetable Napoleon with Grilled Portobello Mushroom and Tomato Basil Bisque 2 tablespoons butter 1 small red onion, diced 3 celery ribs, diced 1 small red bell pepper, diced 1 pound fresh tomatoes 1 tablespoon tomato paste 1 (16-ounce) can diced tomatoes 1 cup chicken stock 1 cup heavy cream 1/2 cup fresh basil Salt Freshly ground black pepper 12 portobello mushrooms, cleaned and gills removed Salt Freshly ground black pepper 1/4 cup olive oil 12 slices fresh mozzarella cheese 12 large slices fresh tomato 6 sprigs fresh basil Instructions: Preheat oven to 375 degrees F. Melt butter in a large skillet over low heat. Add onion, celery, and bell pepper and saute until they begin to soften. While they are cooking, cut fresh tomatoes in half, squeeze out seeds. Stir the fresh tomatoes into the skillet along with tomato paste and diced canned tomatoes. Bring to a boil, reduce heat to medium low and simmer partially covered to integrate flavors, about 5 minutes. Add stock and cook for another 20 minutes, stirring occasionally. Season portobello mushrooms with salt and pepper and brush with olive oil. Place on baking sheet in oven for 10 minutes. Remove pan of tomato mixture from heat, stir in cream and season with salt and pepper, to taste. While the mushrooms are in the oven, puree sauce in batches in food processor. Remove mushrooms from oven and let cool. To assemble napoleon, place a portobello on serving plate. Top with 1 slice of cheese followed by a slice of tomato, then another slice of cheese, another tomato slice and the second portobello on the top layer. Ladle warm sauce over the vegetable napoleon and finish with a basil sprig, for garnish. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Barbera]" 21433,"Broccoli and Cheddar Frittata 8 large eggs 2 teaspoons olive oil 1 small red onion, sliced (about 1 cup) 2 cups chopped cooked broccoli 1/4 teaspoon salt Freshly ground black pepper 1/2 cup shredded extra-sharp Cheddar (2 ounces) Instructions: Separate 4 of the eggs, putting the whites into a medium sized bowl and discarding the yolks. Add the 4 whole eggs and 2 tablespoons of water to the whites and whisk well. In a medium ovenproof nonstick skillet heat the oil over a medium flame. Add the onion and cook until it begins to soften, about 5 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and a few turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes. Sprinkle with the cheese. Meanwhile, preheat the broiler. Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough. Cut the frittata into 8 wedges and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21434,"Baked Chicken Wings with Marmalade and Fresno cl 4 pounds chicken wings split at the joint into drumettes and flats (about 16 each) Kosher salt 1 cup orange marmalade 1/4 cup low-sodium soy sauce 3 tablespoons red wine vinegar 2 tablespoons Dijon mustard 1 tablespoon hot sauce, such as Tabasco 8 scallions, minced 1 small Fresno cl, thinly sliced Instructions: Bake the wings: Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment. Place the wings in a single layer on a kitchen towel. Pat completely dry with another towel. Season them with salt. Transfer the wings to the prepared baking sheets in a single layer, leaving space between the wings. Bake until golden brown with crispy edges, 45 to 55 minutes. Make the sauce: Combine the marmalade, soy sauce, the 3 tablespoons vinegar, 2 tablespoons mustard and the hot sauce in a small saucepan. Place over medium heat, whisking gently, until warm, 1 to 2 minutes. Add water, if necessary, to loosen the sauce. Taste and add more vinegar or mustard if needed to heighten the acidity. Taste for seasoning. Set aside. When the wings are baked, pile them up on a serving platter. Whisk the scallions and Fresno cl into the sauce and drizzle generously over the wings. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21435,"Vanilla Baked Fruit 1 tablespoon vanilla sugar 9 ounces mascarpone cheese 9 ounces double cream 1 tablespoon vanilla sugar 2 pound superfine sugar 4 vanilla beans Instructions: Simply mix the sugar into the mascarpone. This cream has a lighter texture than mascarpone cream. It goes well with almost any dessert. Whip the cream and sugar until the mixture stays in soft peaks. Don't over-whip. Don't buy vanilla essence and don't buy ready-made vanilla sugar. It's so expensive, you don't get much and you can so easily make a much better version yourself. You should use vanilla pods. Although the pods are quite expensive, the recipe works out much cheaper in the long run because of the amount you can make. VANILLA SUGAR: Don't buy vanilla pods that are dry and hard -- buy them fat, sticky and squashy. What we want to do is infuse the natural vanilla flavor of the vanilla pods into the sugar. It is perfectly fine, and obviously quicker, just to pop the pods in an airtight container with the sugar; you will achieve a more subtle flavor. I really like this recipe, though, because you get the maximum flavor from the pods. You need a food processor for this one. Put your vanilla pods in the mixer, blitz, scrape the sides and blitz again. Add all the sugar and blitz for about 2 minutes. Sieve the mixture into a bowl, return any lumps to the food processor and blitz again. (You may want to repeat this process if you want it really fine). The result will be a slightly ashy-colored mixture -- now that's real vanilla sugar! Store it in an airtight container. It should last you for ages. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 21436,"Neelys' Cheesy Chicken Parmesan 6 boneless chicken breasts 1 3/4 cups all-purpose flour 3 eggs, beaten 1 1/2 cups bread crumbs Kosher salt and freshly ground black pepper 4 tablespoons vegetable oil, for frying Tomato Sauce, recipe follows 2 cups shredded mozzarella 1/2 cup grated Parmesan 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 2 (20-ounce) cans crushed tomatoes 2 tablespoons fresh basil leaves, chiffonade Kosher salt and freshly ground black pepper Instructions: Preheat oven to 375 degrees F. On a cutting board, place the chicken breasts between a piece of plastic wrap and pound the chicken out until it is 1/2-inch thick. In 3 separate shallow dishes, place the flour, eggs, and bread crumbs. Season the chicken with salt and pepper. Dredge the cutlets through the flour, then eggs, and then the bread crumbs. In a large skillet over medium-high heat, heat the vegetable oil. Place the cutlets in the oil and fry until brown on each side, about 2 to 3 minutes per side. Place the cooked cutlets in a baking dish. Spoon tomato sauce over each cutlet and sprinkle evenly with the cheeses. Bake for 10 to 15 minutes, until the cheese is melted and bubbly. In a large saucepan over medium-high heat, add the olive oil and saute the onion and garlic. Add salt, pepper, red pepper flakes and cook until fragrant and tender; about 3 minutes. Add tomatoes, basil, and let simmer for 30 to 45 minutes. Season, to taste, with salt and pepper. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 21437,"Chocolate Pudding-tini 2 tablespoons unsweetened cocoa powder, plus more for rimming glasses 1/4 cup cornstarch 2/3 cup sugar 1/4 teaspoon ancho chili powder 1/4 teaspoon table salt 3 cups half-and-half 6 ounces semisweet chocolate, roughly chopped 2 tablespoons unsalted butter 1 1/2 teaspoons vanilla extract Chocolate Whipped Cream, recipe follows 1 cup heavy whipping cream 3 tablespoons confectioners' sugar 1 tablespoon chocolate liqueur (recommended: Godiva) Instructions: Add a few tablespoons of water to a small rimmed plate. Add 3 tablespoons of cocoa to another small plate and break up the lumps. Dip the rims of 4 martini glasses into the water then into the cocoa. Set aside. Fill a saucepan halfway up with water and bring to a simmer over low heat. In a large glass bowl, whisk together 2 tablespoons cocoa powder, the cornstarch, sugar, chili powder and salt. Put the glass bowl over the simmering water (making sure the bottom doesn't touch the simmering water) and slowly add the half-and-half while whisking. Stir the mixture occasionally while it cooks and thickens, making sure to scrape the bottom and sides of the bowl with a rubber spatula and to whisk out the lumps when they form. Continue to cook the mixture until it becomes very thick and coats the back of the spoon, about 25 minutes. Stir in the chopped chocolate, butter, and vanilla, and cook for an additional 2 to 3 minutes. Using kitchen towels, carefully pour the chocolate mixture (it will be hot) into a large liquid measuring cup. Pour the chocolate into the rimmed martini glasses. Let the pudding cool slightly and put a small piece of plastic wrap over the top of the pudding, being careful of the cocoa rim. Refrigerate for 2 hours. Top with a dollop of the chocolate whipped cream. Add the cream to a medium bowl and whip with an electric hand mixer until thickened. Whip in the confectioners' sugar and chocolate liqueur and continue to beat until you get medium peaks. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]

" 21438,"Sugarcane Smoked Wings with Cane Row BBQ Sauce 2 pounds chicken wings (party wings cut) 1 tablespoon yellow mustard
1 tablespoon Creole mustard
1 tablespoon Cajun Select Seasoning, recipe follows Kosher salt and freshly ground black pepper
2 stalks sugarcane, split in half and cut into 6- to 10-inch sections
Cane Row BBQ Sauce, recipe follows Ranch dressing, for serving
2 tablespoons granulated garlic 2 tablespoons paprika
2 tablespoons kosher salt 1 tablespoon cayenne pepper 1 tablespoon onion powder 1 tablespoon ground black pepper
1 tablespoon sugar
1 teaspoon dried basil
1 teaspoon ground celery seed
1 teaspoon dried oregano
1 cup ketchup 1 cup cane vinegar
3/4 cup honey
3/4 cup molasses
1/4 cup cane syrup
1 teaspoon garlic powder
Dash hot sauce, such as Tabasco Kosher salt and freshly ground black pepper Instructions: Heat a charcoal grill for cooking at medium heat. Add the wings to a large bowl and toss with the yellow and Creole mustards. Sprinkle with the Cajun seasoning and some salt and pepper and toss to coat. Add the sugarcane to the hot grill, then add the wings. Grill wings, covered and turning occasionally, until golden brown and crisp, 15 to 20 minutes. Baste with the BBQ sauce the last few minutes of grilling, then cover the grill and cook for 2 more minutes. Serve garnished with the charred sugarcane and with ranch dressing on the side. Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months. Add the ketchup, vinegar, honey, molasses, cane syrup, garlic powder, hot sauce and salt and pepper to taste to a saucepot, then cook on medium heat, stirring occasionally, until thick, 25 to 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21439,"Edamame Salad with Wasabi Dressing 1 (16-ounce) bag frozen shelled edamame (recommended: C and W) 4 radishes, thinly sliced 2 scallions, thinly sliced 1 (16-ounce) can baby corn cut into 1/2-inch pieces 1 (2-ounce) jar sliced pimento 1/3 cup Chinese chicken salad dressing 1 teaspoon prepared wasabi 1 tablespoon soy sauce Instructions: Place frozen shelled edamame in a microwave-safe bowl with 2 tablespoons of water. Cover and cook on high for 6 to 8 minutes, stirring halfway through cooking time, When finished cooking, let sit covered for 1 minute. Transfer edamame to a bowl of ice water for 2 to 3 minutes. Drain. In a medium bowl, combine remaining vegetables. Add edamame when finished cooling and toss to combine. In a small bowl, combine salad dressing, wasabi, and soy sauce. Pour over salad and toss to combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21440,"How to Make Homemade Roast Beef | Roast Beef with Gravy One 5-pound boneless chuck roast Salt and black pepper 1 large red onion, sliced 1/4 cup cider vinegar 4 tablespoons all-purpose flour Instructions: Preheat the oven to 450 degrees F. Line a 9-by 13- by 2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy. When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy. Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.) Measure the remaining defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened. Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 21441,"Sesame Five-Spice Roasted Nuts 1 cup peeled whole almonds, available in bulk foods section of market 1 cup whole hazelnuts, available in bulk foods sections of market 2 tablespoons sesame seeds 2 tablespoons butter 2 teaspoons five- spice powder (ground star anise, Szechuan peppercorn, cinnamon, cloves, fennel seed), available on spice aisle 1 tablespoon hot sauce 1 cup smoked almonds, such as Diamond brand, available on snack aisle Instructions: Preheat oven or toaster oven to 400 degrees F. Roast peeled almonds and hazelnuts about 7 to 8 minutes; your nose will know when they're done. Toast sesame seeds over medium heat in a small skillet 2 minutes, remove and reserve. Add butter and melt it. Add the five-spice powder, hot sauce. Add roasted nuts, smoked nuts and toss to coat in butter. Add sesame seeds and toss with nuts, transfer to a small bowl and serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21442,"Chilled Coconut Lemongrass Soup with Warm Pineapple Dumpling 1/2 cup simple syrup (equal amounts water and sugar, heated until sugar dissolves) 2 bulbs fresh ginger, chopped 1/3 tablespoon lime juice 1 kaffir lime leaf, chopped 2 stalks lemongrass, chopped 14 ounces coconut milk 1/4 cup heavy cream Pineapple Dumplings, recipe follows Tropical Fruit Salsa, recipe follows Basil Oil, recipe follows Pineapple Lime Bombe, recipe follows 3 ounces sugar, plus 1-ounce sugar 8 ounces pineapple, diced 2 vanilla beans, scraped 1 pinch salt 8 ounces cream cheese 1 egg 1 package Gyoza wrappers Oil 2 eggs, separated 6 ounces sugar 1/8 teaspoon salt 8 ounces pineapple puree, recipe follows 8 ounces heavy cream, whipped 1 lime, zested 4 tablespoons lime juice, freshly squeezed 1 pound 4 ounces pineapple 3 ounces sugar 1/4 cup pineapple 2 tablespoons kiwi 1/8 cup papaya 1/8 cup mango 1 tablespoon ginger, minced 2 bunches basil leaves 1/4 cup oil Instructions: Heat the simple syrup with the ginger, kaffir lime and lemongrass until just simmering. Do not boil or reduce syrup. Remove from heat, and allow mixture to steep for at least 1 hour. Stir in the coconut milk and heavy cream, and strain through a chinois. Chill soup and serve with dumplings, pineapple lime bombe, tropical fruit salsa and basil oil. In a medium skillet, caramelize 3 ounces of sugar until golden brown. Add the diced pineapple and vanilla beans and stir until sugar dissolves and pineapple is softened. Set pineapple aside to cool. In the bowl of an electric mixer, beat the cream cheese until light and fluffy. Add 1-ounce sugar, pinch of salt and egg and mix until just combined. Fold in pineapple mixture and chill until firm. Fill wrappers with 2 tablespoons of the filling and chill until ready to fry. Heat oil to 350 degrees F and fry dumplings until golden brown. Drain dumplings well before serving. Yield: 1 to 2 dozen Whip egg yolks and 1/2 of the sugar and salt until tripled in volume. Fold in the pineapple puree. Whip the egg whites on medium speed until foamy. Increase the speed of the mixer to high and add the remaining sugar. Whip to stiff peaks and fold into the yolk mixture. Fold in whipped cream, lime zest and lime juice. Place in a large container or small containers and freeze until set. Serve frozen. To make the pineapple puree, peel, core and chop 1 pound 4 ounces of fresh pineapple into medium chunks. Toss with 3 ounces of sugar and cook until fruit is soft and sugar is just starting to caramelize. Puree in a food processor until smooth. Chill and reserve for use in bombes. Dice fruit and toss with minced ginger. Blanch basil and shock with ice water. Drain and squeeze water from basil. Place basil in blender; add oil slowly to form green oil. Strain through cheesecloth. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 21443,"Wild Rice Salad 1 cup long-grain wild rice (6 ounces) Kosher salt 2 navel oranges 2 tablespoons good olive oil 2 tablespoons freshly squeezed orange juice 2 tablespoons raspberry vinegar 1/2 cup seedless green grapes, cut in half 1/2 cup pecans, toasted 1/4 cup dried cranberries 2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper Instructions: Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 21444,"Oven Beer Can Chicken 1 tablespoon ground coriander 1 tablespoon paprika
1 lemon, zested
Kosher salt and freshly ground black pepper
1 whole chicken (about 4 pounds)
One 12-ounce can lager or pilsner beer, at room temperature 1 medium shallot, finely chopped
2 teaspoons all-purpose flour
1/4 cup heavy cream
3 tablespoons finely chopped fresh flat-leaf parsley
Instructions: Remove all but the bottom rack from the oven and preheat to 425 degrees F. Set a large ovenproof skillet on a baking pan. Mix the coriander, paprika, lemon zest, 1 teaspoon salt and a few grinds of pepper together in a small bowl. Pat the chicken dry and sprinkle the spice mixture all over the chicken and inside the cavity. Pour about 1/2 cup of the beer into the skillet, then insert the open can into the larger chicken cavity. Set the chicken upright on the can in the skillet. Add 1 cup of water to the beer in the skillet. Transfer the baking pan with the skillet to the oven and roast until the chicken is golden brown all over and an instant-read thermometer inserted into the center of the breast registers 160 degrees F, 1 hour to 1 hour and 10 minutes. Carefully transfer the chicken with the beer can to a cutting board and let stand 10 minutes. Meanwhile, pour the contents of the skillet out into a fat-separating measuring cup (be very careful, the skillet's handle will be hot). Spoon 1 tablespoon of the fat that has risen to the top onto the skillet. Set the skillet over medium heat and add the shallot. Cook, stirring occasionally, until softened, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Pour the juices from the measuring cup into the skillet, leaving the remaining fat behind (if you don't have a fat-separator, pour the juices into a bowl and remove as much of the fat as possible with a small ladle). Bring the juices to a simmer in the skillet, about 1 minute, then add the cream and bring back to a simmer, about 1 minute. If the sauce seems too concentrated, dilute with a little water. If it seems too thin, simmer until reduced to a nice coating consistency. Stir in the parsley. Remove the can by placing tongs around the edge of the neck cavity and tipping the chicken back just slightly. Carefully twist and remove the can while holding the chicken back with the tongs. Return the chicken to the middle of the cutting board and carve into pieces. Serve the chicken with the sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21445,"Fresh Grilled Marlin and Chorizo with Crabalaitos and Corn Salsa 1 medium white onion, chopped 1/4 teaspoon salt, plus more to taste 6 tablespoons lime juice 2 cups cooked corn 6 ounces jumbo lump crabmeat 1/2 cup chopped cilantro leaves 1/2 avocado, chopped 1/4 cup olive oil 1 cup ice 2 tablespoons water 1 bunch cilantro 1 large egg yolk 2/3 cup vegetable oil 1/4 teaspoon salt 1/2 medium white onion, chopped 1/2 medium red bell pepper, chopped 1/2 cup water 1 cup all-purpose flour 3 ounces crabmeat, preferably fresh Jonah crab 1 envelope Sazon* seasoning mix 9 tablespoons vegetable oil 3 tablespoons chopped cilantro leaves 2 tablespoons sea salt 2 tablespoons freshly ground black pepper 2 tablespoons paprika 1 marlin loin, cut into 8 (4-ounce) pieces 1/2 pound Spanish dry chorizo, sliced into thin rounds 2 tablespoons olive oil Instructions: To prepare the corn salsa: In a medium bowl, combine the onion, salt, and lime juice. Let it stand for 15 minutes. Add the corn, crab meat, cilantro, avocado, and olive oil. Mix together and season with more salt to taste. Place the salsa in the refrigerator until ready to serve. To prepare the cilantro sauce: Bring a pot of water to the boil. Make an ice bath by putting the ice and water into a bowl and setting it near the pot of boiling water. Turn off the heat under the boiling water and submerge the bunch of cilantro for 10 seconds. Quickly place the cilantro into the ice water to stop the cooking process. Drain the cilantro, chop it roughly, and set aside. In a blender on low speed, add the egg yolk and blend until it's a light yellow color, about 1 minute. Keep the blender running and add the cilantro. Blend until it is well mixed, then slowly add the vegetable oil and salt. Set aside until ready to serve. To prepare the crabalaitos: In a medium sized bowl, put the onions, peppers, and water. Gradually whisk in the flour to avoid lumps. Add the crab meat, Sazon seasoning, 6 tablespoons vegetable oil, and cilantro and mix well. The batter should be the consistency of pancake batter. In a large skillet, heat 3 tablespoons of vegetable oil. Spoon the batter by the tablespoonful evenly around the pan. Fry for about 1 minute; then flip and cook the other side for another minute. The crabalaitos should be very crispy. To prepare the marlin: Preheat the grill to medium-high heat. In a small bowl, combine the salt, pepper, and paprika. Season the marlin with the spice mix. Place the marlin on the grill and cook for 2 minutes on each side. This should result in the fish being cooked to a medium rare or medium. To finish the dish: In a large skillet, heat 2 tablespoons olive oil and add the sliced chorizo. Fry until lightly browned, about 2 minutes. To assemble the dish: Give the cilantro sauce a quick blend to recombine the ingredients. Pour a small amount on the bottom of each plate and place a crabalaito on top. Spoon on some corn salsa and continue stacking, creating a small tower about 3 layers high for each plate. Gently place 2 pieces of marlin crisscrossed over each other and leaning against the tower. Arrange the chorizo pieces around the plate and serve with mixed vegetables, if desired. Serving suggestion: mixed vegetables. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 21446,"Chef Biju's Simple Biryani 2 cups rice (see Cook's Note) 2 tablespoons light olive oil
2 cups chopped vegetables such as carrots, broccoli, yellow squash, zucchini, etc. 1 onion, sliced into strips
1/4 cup cashews or peanuts
1/4 cup raisins
1 tablespoon curry powder (add more if you like) Salt Instructions: Combine the rice and 3 1/2 cups water in a rice cooker and cook according to the manufacturer's instructions. (Or cook the rice on the stovetop according to the package instructions.) In a large deep pan, bring the oil to medium-high heat. Add the chopped vegetables, onions, cashews, raisins and curry powder and saute until the raisins are plump and the curry powder is fully incorporated, 3 to 5 minutes. Add the cooked rice; stir and cook until the rice is evenly distributed among the vegetables and the color is uniform, 8 to 10 minutes. Add salt to taste. Serve with plain yogurt or just a squeeze of lemon juice. ","[Chenin Blanc, Vermentino, Tempranillo, Garnacha]" 21447,"Scallops and Smoked Duck on a Rosemary Skewer 12 sea scallops 12 thin slices smoked duck breast 4 sprigs fresh rosemary, 3 to 4 inches in length Salt Freshly ground black pepper 1 tablespoon olive oil, plus 2 tablespoons 1/2 cup julienned leek 1/2 cup julienned carrots 1/2 cup julienned shiitakes 1/2 cup julienned red peppers 2 ounces sunflower oil 1/4 teaspoon cayenne pepper 1 teaspoon garlic powder 1 teaspoon lemon zest 1 teaspoon chopped chives Instructions: Wrap each scallop, around the width, with a slice of the smoked duck, and skewer 3 scallops on each rosemary sprig. Season the scallops by sprinkling them with the salt and pepper. In a hot saute pan with 1 tablespoon of olive oil, saute the leeks, carrots, shiitakes, and red peppers for 1 to 2 minutes. Season with salt and pepper and reserve warm. In a saute pan, slowly heat up the sunflower oil. Whisk in the cayenne pepper and garlic powder. Once the oil is completely infused with the spices, remove from heat. In another hot saute pan with the remaining 2 tablespoons of olive oil, sear the rosemary-skewered scallops. To brown the scallops on both sides, cook for 1 to 2 minutes on each side. Be careful to not overcook the scallops, because they will get chewy. On each plate, place a spoonful of wilted vegetables, and then place two skewers on top of the vegetables. Drizzle the infused sunflower oil around plate. For the garnish, sprinkle with lemon zest and chopped chives around the plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 21448,"Cheese Tortellini in Light Broth 8 cups low-salt chicken broth Freshly ground black pepper Two 9-ounce packages refrigerated cheese tortellini 2 tablespoons chopped fresh Italian parsley leaves Parmesan Crisps, recipe follows 1/2 cup grated Parmesan Instructions: Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes. Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan Crisps and serve. Preheat oven to 400 degrees F.
Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
Bake for 3 to 5 minutes or until golden and crisp. Cool.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 21449,"Polenta Crusted Shrimp with Mustard and Herb Mayonnaise 1 1/2 cups mayonnaise 1/4 cup sour cream 2 tablespoons Dijon mustard 1/4 cup chopped fresh tarragon leaves 1/4 cup chopped fresh chives 1/2 cup all-purpose flour 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 2 eggs, beaten 1 1/2 cups polenta 2 teaspoons paprika 1 1/2 teaspoons dried thyme 1 pound large shrimp, peeled, deveined, tail-on 3 to 4 tablespoons olive oil Kosher salt, for sprinkling Instructions: To make the Mustard and Herb Mayonnaise: In a medium bowl combine the mayonnaise, sour cream, Dijon mustard, tarragon, and chives. Cover and refrigerate until ready to serve. To make the Polenta Crusted Shrimp: Position an oven rack in the center of the oven and preheat to 475 degrees F. Cover a heavy-duty baking sheet with aluminum foil. Combine the flour, sea salt and pepper in a small bowl. Pour the beaten eggs into another small bowl. Mix together the polenta, paprika and thyme in a medium bowl. Working in batches, dredge the shrimp in the flour. Shake off any excess flour. Dip the flour-dredged shrimp into the eggs and then coat with the polenta mixture. Drizzle the shrimp, on both sides, with the olive oil. Place the shrimp on the prepared baking sheet. Bake for 10 to12 minutes until crisp and golden. Sprinkle with the kosher salt. Serve immediately with the Mustard and Herb Mayonnaise. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 21450,"Sweet Lemon Snack Mix 6 cups corn and/or rice cereal (such as Chex or Crispix) 2 cups mini pretzel twists 2 cups graham cookies or animal crackers 1 1/2 cups white chocolate chips 4 tablespoons unsalted butter 1/4 cup lemon curd Grated zest and juice of 1 lemon 1 1/2 cups confectioners' sugar 2 tablespoons powdered lemon gelatin Instructions: Line 2 baking sheets with parchment paper. Toss the cereal, pretzels and cookies in a large bowl. Combine the white chocolate chips, butter, lemon curd and lemon zest and juice in a medium bowl. Microwave at 50 percent power in 15-second intervals, stirring, until melted, 1 to 1 1/2 minutes; whisk until smooth. Pour the white chocolate mixture over the snack mix; toss to coat. Sprinkle with 1 cup confectioners' sugar and the powdered gelatin and toss again. Spread on the prepared baking sheets and let dry, 30 minutes. Toss with the remaining 1/2 cup confectioners' sugar. Divide among cellophane bags. ","[Riesling, Moscato, Vinho Verde, Cava]" 21451,"Lemon Speckled Green Bean Salad Kosher salt 1 1/2 pounds green beans, trimmed and cut into 1 1/2-inch pieces
1/4 cup red quinoa
2 tablespoons raw pepitas
2 tablespoons raw sesame seeds
2 tablespoons raw sunflower seeds
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon crme fraiche
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon lemon zest, plus 1 tablespoon juice Instructions: Bring a large pot of water to a boil; salt generously. Set up a large bowl of ice water nearby. Blanch the green beans until bright green, 1 to 2 minutes. Immediately, transfer the beans to the ice bath. Set aside. Heat a large skillet over medium-high heat. Add the quinoa in a single layer and toast until beginning to brown and pop, 2 to 4 minutes. Add the pepitas, sesame seeds and sunflower seeds; toast for another 2 to 3 minutes. Remove from the heat and set aside. (The seeds can be toasted up to a week in advance.) In a medium bowl, mix together the olive oil, balsamic vinegar, crme fraiche, honey, Dijon mustard, lemon zest and juice, and 1 teaspoon salt. Drain the beans well and add them to the dressing. Toss with seed mixture and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 21452,"Mixed Fruit Buckle 2 lemons, juiced 1/4 cup sugar 4 cups peeled and cut peaches* 2 cups cleaned blueberries 2 tablespoons cornstarch 1/4 cup water 1/2 teaspoon ground cinnamon 1/4 teaspoon ground star anise 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 4 ounces unsalted butter, melted 3/4 cup all-purpose flour 2 teaspoons baking powder 1 cup sugar 3/4 cup whole milk 1 (13 1/2 by 8-inch) oval baking dish Instructions: Preheat oven to 350 degrees F. Pour lemon juice and sugar over fruit. Mix cornstarch and water and add to fruit. Mix dry spices and add to fruit and stir entire mixture and set aside. Melt butter in small saucepan. Mix flour, baking powder, and sugar; slowly add milk to prevent lumping. Fold this mixture into melted butter, but do not whisk. Spoon fruit on top, gently pouring in liquid. Do not mix, batter will rise to the top during baking. Bake for 30 to 35 minutes. Serve hot, warm, or at room temperature with whipped cream, creme fraiche or ice cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 21453,"Baked Lamb 1 cup extra-virgin olive oil 1 large onion, chopped
1 tablespoon minced garlic
Six 12- to 16-ounce lamb shanks 1 cup red wine
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon sugar
6 to 7 whole cloves
2 bay leaves
1 to 2 cinnamon sticks
2 fresh tomatoes, peeled and crushed 1 cup tomato puree
1 tablespoon tomato paste
Instructions: Heat olive oil in a large saute pan over medium heat. Add the onion and garlic and cook until golden brown, 4 to 5 minutes. Add the lamb shanks and sear until browned, 5 to 7 minutes. Add the red wine, salt and pepper, sugar, cloves, bay leaves and cinnamon sticks. Stir all the ingredients together. Add the fresh tomatoes, tomato puree, tomato paste and 2 cups water. Stir well. Cover and let simmer on medium-low heat until the lamb is tender, 2 to 2 1/2 hours. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 21454,"Pumpkin Tartlets with Bruleed Marshmallows 2 cups all-purpose flour 2 tablespoons granulated sugar
1/2 teaspoon kosher salt 1 stick unsalted butter, melted and cooled
1 1/4 cups pure pumpkin puree 2/3 cup half-and-half
1/3 cup plus 1 tablespoon light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
1/8 teaspoon ground allspice
1 large egg
1/2 cup mini marshmallows
Instructions: For the crust: Preheat the oven to 375 degrees F. Pulse the flour, granulated sugar and salt in a food processor until mixed. Drizzle in the butter and 1/4 cup water and pulse until all the flour is moistened and the mixture looks crumbly. Turn the dough out onto a surface and knead it with your hands until it just comes together. Divide the mixture evenly into 12 balls. Put 1 dough ball into each cup in a nonstick muffin pan, then press the dough into the bottoms and up the sides of the cups, trying to keep the thickness as even as possible. Refrigerate the muffin pan until the dough is firm, about 30 minutes. For the filling: Whisk the pumpkin puree, half-and-half, brown sugar, cinnamon, ginger, salt, allspice and egg together in a large bowl until smooth. Fill the dough-lined muffin cups about two-thirds full with the pumpkin puree, then bake until the crust is light golden brown and the custard is set, about 35 minutes. Cool the tartlets in the pan for 15 minutes, then carefully remove each tartlet with an offset spatula. Finish cooling the tartlets completely on a rack. Top each tartlet with 5 or 6 mini marshmallows and lightly toast them with a creme brulee torch. (If you do not have a torch, you can set the tartlets on a baking pan and toast them under the oven broiler. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 21455,"Healthy Grilled Potato Salad with Bacon Dressing, recipe follows 6 red potatoes, par-boiled and quartered 3 teaspoons olive oil 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 2 teaspoons red pepper flakes 1/2 Vidalia onion, thinly sliced 2 strips bacon, cooked and crumbled Chives, chopped, for garnish 1/4 teaspoon stone-ground mustard 1/4 cup mayonnaise 2 teaspoons red wine vinegar Instructions: Preheat grill to medium. Place potatoes into a large bowl. Drizzle with olive oil and add salt, pepper and red pepper flakes. Combine until well coated. Put the potatoes directly on the grill and close grill top. Turn potatoes onto the other side after 3 to 5 minutes. When ready, place back into the bowl and add the onions and bacon. Drizzle potatoes with dressing, toss and serve garnished with chives. Whisk ingredients together in a bowl. Set aside. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Rioja]" 21456,"Extra-Crispy Chocolate Chip Cookies 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon fine salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3/4 cup packed light brown sugar 2/3 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract One 12-ounce bag semisweet chocolate chips Instructions: Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips. Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely. When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21457,"Quick Veggie Pad Thai 12 ounces pad thai noodles (thin rice noodles) 1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1/4 cup smooth peanut butter
2 tablespoons fish sauce
2 tablespoons cl garlic sauce
3 limes, zested and juiced
4 scallions, sliced thin, whites and greens separated 4 cloves garlic
3 tablespoons minced fresh ginger
1/4 cup peanut oil
1 cup sliced cremini mushrooms
1 cup sliced shiitake mushrooms
1 small bunch asparagus, cut into 1-inch segments
1 large red bell pepper, sliced thin
1 large egg, beaten
1 cup bean sprouts, rinsed
1/2 cup chopped unsalted peanuts
1/4 cup fresh cilantro Sriracha for serving, optional Instructions: Place the noodles in a large bowl and completely cover with boiling water. Allow them to soak and soften while you prepare the sauce and vegetables, checking and tossing the noodles occasionally to separate them and see when they are ready (they will still have a bit of a bite), 6 to 7 minutes. Drain and rinse under cold water. For the sauce: Combine the soy sauce, brown sugar, peanut butter, fish sauce, cl garlic sauce, lime zest and juice in a blender, along with the whites of the scallions, garlic and ginger. Blend to combine, 15 to 20 seconds. Set aside. Heat the peanut oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Next, throw in the asparagus and red bell pepper, cooking for another minute or two. Push the veggies to the outer edge of the skillet and add the egg, stirring in the center of the skillet until the eggs scramble, then mix in with the vegetables. To ensure the vegetables keep their color and crunch, remove the vegetable-egg mixture from the skillet with a slotted spoon and set aside. Add the noodles and the sauce to the hot skillet and stir to combine. Allow to come to a boil and cook, tossing to coat completely and allowing the sauce to thicken slightly, 1 to 2 minutes. Add the vegetables back to the skillet and carefully toss to combine. If the sauce is too thick, add 1/4 to 1/2 cup hot water. Remove the skillet from the heat and toss in the bean sprouts. Taste and adjust the seasoning. Transfer to a serving bowl and garnish with the chopped peanuts, cilantro, reserved scallion greens and as much sriracha as your heart desires. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21458,"Tea Smoked Salmon and Upland Cress Sandwiches 1 tablespoon Dijon mustard 1/8 cup rice wine vinegar 1 tablespoon Chinese vinegar 1 teaspoon sugar 1/4 cup canola oil 2 cups upland cress (may substitute watercress) 4 slices sour dough bread 8 to 12 slices of tea smoked salmon Salt and black pepper to taste Instructions: In a bowl, whisk together mustard, vinegars and sugar. Drizzle in oil and season with salt and pepper. Check for seasoning. Dress upland cress with vinaigrette. Lay out the bread and cover with the salmon. Sandwich a pile of upland cress between the bread. Slice off the crusts and serve with side of cress salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 21459,"Kale-Bacon Cornbread Nonstick cooking spray, for spraying the baking dish 1 1/2 cups yellow cornmeal 1/4 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine salt 1 cup milk 1 cup sour cream or 2 percent Greek yogurt 2 tablespoons unsalted butter, melted 1 large egg 1/2 cup chopped crisp-cooked bacon 1/2 cup cooked kale 1/2 cup cooked onions Instructions: Position a rack in the middle 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 bacon, kale and onion. Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 21460,"Tomatoes with Green Goddess Dressing 4 large ripe tomatoes (about 2 1/2 pounds) 1/2 cup Green Goddess Dressing, recipe follows Instructions: Core, then cut the tomatoes into wedges and put them into a large bowl. Toss with the dressing and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 21461,"Chocolate Hazelnut Sorbet 2 cups hot water 6 decaf chocolate hazelnut tea bags 1/2 cup chocolate syrup 2 teaspoons instant espresso (recommended: Medaglia D'oro) 2 tablespoons hazelnut liqueur (recommended: Frangelico) Fresh raspberries, for garnish Instructions: Freeze bowl of ice cream maker overnight before use. In a small pot, boil water over high heat. Add tea bags and steep for 5 minutes. Remove bags from pot and discard. Add remaining ingredients and stir to combine. Remove from heat and transfer to a large bowl to cool to room temperature. Cover and place in refrigerator until chilled, about 1 hour. Remove ice cream bowl from freezer and secure in ice cream maker. Pour chocolate hazelnut mixture into bowl and start ice cream maker. Sorbet is finished when frozen. Serve garnished with fresh raspberries. ","[Riesling, Moscato, Brachetto, Vin Santo]" 21462,"Jicama and Pineapple Salad with Cilantro Vinaigrette 1/2 cup vegetable oil 3 tablespoons white wine vinegar 1 tablespoon minced shallot 1/4 cup chopped fresh cilantro 1/4 teaspoon ground cumin 1 small jicama, peeled, julienned 1 red bell pepper, stemmed, seeded, julienned 1 cup cubed fresh pineapple 1/2 cup fresh cilantro leaves Instructions: Whisk first 5 ingredients in small bowl to blend. Season to taste with salt and pepper. Combine jicama, red bell pepper, pineapple and cilantro leaves in large bowl. Add dressing and toss to coat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 21463,"Thin-Crust Cheese Pizza 1 1/2 teaspoons active dry yeast 1 1/2 cups warm water (about 110? F) 2 cups bread flour 1 3/4 cups all-purpose flour, plus more for kneading 2 teaspoons sugar 2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil, plus more for the bowl 1 15-ounce can crushed tomatoes 1 small clove garlic, grated
1 teaspoon extra-virgin olive oil 1/4 teaspoon dried oregano
Pinch of sugar, plus more if needed
Kosher salt and freshly ground pepper All-purpose flour, for dusting 1/4 cup grated Parmesan cheese 2 1/2 cups freshly grated low-moisture mozzarella cheese Instructions: Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes. Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls; wrap one ball in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 1/2 cups.) Make the pizza: Preheat the oven to 500? F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Working on a lightly floured surface, cut the other ball of dough in half. Cup your hand around each piece and gently roll each into a small ball. Transfer 1 ball of dough to a lightly floured piece of parchment paper and roll into a thin 12-inch round with a rolling pin (keep the other ball of dough covered; this recipe makes 2 thin-crust pizzas). Top the dough with 1/4 cup pizza sauce and 2 tablespoons grated Parmesan cheese, going all the way to the edge.
Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, 4 to 5 minutes. Remove from the oven and top with 1 1/4 cups grated mozzarella, going all the way to the edge. Return the pizza to the stone, then slide out the parchment from under it. Bake until the crust is golden brown and the cheese is melted, about 10 minutes. Repeat to make another pizza. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 21464,"Honey-Vanilla Lemonade 2 cups sugar 1/2 cup honey 2 cups water, plus more as needed 1 vanilla bean 2 1/2 cups freshly squeezed lemon juice (from about 24 lemons) Lemon wheels or wedges, for garnish Instructions: In a large saucepan, combine the sugar, honey, and 2 cups water and place over medium-high heat. Cut the vanilla bean in 1/2 lengthwise, then, using the back of the knife, scrape the vanilla seeds from the pod and add to the saucepan, along with the pod. Bring the mixture to a boil and cook for 4 or 5 minutes, until the sugar is dissolved and the mixture thickens. Remove from the heat and allow to cool. Put the lemon juice into a gallon jug or pitcher. Pour the sugar syrup through a strainer into the pitcher and discard the pod. Add water to equal 1 gallon and stir well. Serve over ice with lemon wheels or wedges. ","[Chenin Blanc, Moscato, Riesling, Vinho Verde]" 21465,"Coconut Rice (Arroz con Coco) 3 cups long-grain white rice 6 cups light coconut milk 1 tablespoon, plus 1 1/2 teaspoons sugar 1 teaspoon salt 1/2 cup raisins 1/2 cup toasted coconut flakes Instructions: Place the rice, 3/4 cup of water, the coconut milk, sugar and the salt in a medium saucepan and stir to combine. Bring the rice to a boil, then reduce the heat to medium-low and simmer until the water has evaporated to just below the level of the rice and little holes begin to form on the surface, stirring occasionally so that the rice doesn't stick to the bottom of the pan and burn. Reduce the heat to the lowest setting, cover the saucepan and continue to cook until the rice is tender, 20 to 25 minutes. Fluff the rice with a fork and stir in the raisins. Cover the saucepan and let it sit off of the heat until the raisins are plump and warm, 10 minutes. Sprinkle the rice with the toasted coconut and serve. ","[Chardonnay, Sauvignon Blanc, Viognier, Pinot Grigio]" 21466,"Chicken Liver Pate: Terrine de Foies de Volaille 1 cup chopped yellow onions 2 teaspoons minced garlic 2 tablespoons green peppercorns, drained 2 bay leaves 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup Cognac or brandy Chopped parsley leaves, for garnish French bread croutons or toast, accompaniment French cornichons, optional accompaniment 1 pound fresh chicken livers, cleaned 1 cup milk 1 stick cold unsalted butter, cut into pieces Instructions: In a bowl, soak the livers in the milk for 2 hours. Drain well. In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender. Remove from the heat and let cool slightly. Discard the bay leaves. In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste. Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours. To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons. Serve with cornichons on the side. ","[Burgundy, Chardonnay, Sauvignon Blanc, Pinot Grigio]

" 21467,"French Roasted Ratatouille 1 eggplant, cut lengthwise into 1/2-inch slices 1 large zucchini, cut lengthwise into 1/2-inch slices 1 summer squash, cut lengthwise into 1/2-inch slices 3 beefsteak tomatoes, cut into 1/2-inch slices Extra-virgin olive oil Kosher salt 1 large red onion, cut into 1/2-inch dice Pinch crushed red pepper flakes 1 red bell pepper, cut into 1/2-inch dice 1 yellow bell pepper, cut into 1/2-inch dice 1/4 cup red wine vinegar 2 tablespoons chopped fresh marjoram leaves 1/2 tablespoon chopped fresh thyme leaves Instructions: Preheat the oven to 375 degrees F. Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces. Heat a large skillet over medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes. Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl. Voila! ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 21468,"Mini Caprese Salad 2 Mini Babybel? Mozzarella semisoft cheeses 8 grape tomatoes 8 fresh basil leaves, whole Extra virgin olive oil Balsamic vinegar salad dressing 2, 8-to-10-inch bamboo skewers Instructions: Cut each Mini Babybel into four equal pieces, so you have eight pieces of cheese. Assemble the skewers by threading onto the skewer: one grape tomato, followed by 1 basil leaf, followed by a piece of cheese. Repeat process 3 times to complete the skewer, and repeat full process for additional skewer. Drizzle the prepared skewers with extra virgin olive oil and balsamic vinegar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 21469,"How to Make Beef Stew in a Crock Pot | Slow Cooker Beef Stew 2 pounds beef chuck, cut into 1 1/2-inch pieces 1 teaspoon sweet paprika, plus more for garnish Kosher salt and freshly ground black pepper 1/3 cup all-purpose flour, plus more for coating 3 tablespoons olive oil 1 pound small white potatoes, halved 1/2 pound cremini mushrooms, halved 3 medium carrots, cut into 1-inch chunks 1 medium onion, chopped 2 tablespoons tomato paste 1 cup red wine 2 cups low-sodium beef broth 3 sprigs fresh thyme 1 teaspoon caraway seeds, optional 1/2 cup loosely packed parsley leaves, chopped Sour cream, for serving Instructions: Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine. Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes. Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender. Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 21470,"Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice 3 tablespoons extra-virgin olive oil, divided 1 tablespoon butter 1 large onion, chopped, divided Salt and black pepper 1 1/2 cups white rice 3 cups chicken stock, divided 4 (6-ounce) boneless, skinless chicken breasts 1/2 tablespoon smoked paprika, 1/2 a palm full 1 teaspoon dry thyme, 1/3 of a palm full 3/4 pound chorizo sausage, in packaged meats case near kielbasa, cut in 1/2 lengthwise then thinly sliced 2 large cloves garlic, chopped 1 small carrot, peeled and grated 2 roasted red peppers, chopped 1 (10-ounce) box frozen peas 1/4 cup chopped flat-leaf parsley, a generous handful Instructions: Heat a medium size saucepot over medium heat with 1 tablespoon of extra-virgin olive oil, about 1 tablespoon, and the butter. Add 1/4 of the chopped onion and season with salt and pepper, cook for about 1 minute, add the rice and stir to coat in the oil. Add 2 1/2 cups of chicken stock to the rice and bring up to a boil. Cover the pot, reduce heat to simmer and cook rice for 15 to 18 minutes or until tender and cooked through. While the rice is cooking, start the chicken. Preheat a large skillet over medium-high heat with about 2 tablespoons of extra-virgin olive oil. Season the chicken breasts with smoked paprika, salt, pepper and the thyme; add the seasoned chicken to the skillet. Cook breasts 5 to 6 minutes on each side or, until cooked through. Remove the chicken from the skillet to a plate and loosely cover with aluminum foil. Return the skillet to the stove top and over medium-high heat add chorizo, cook for 2 minutes stirring frequently. Add the remaining onion, garlic, grated carrot, and roasted red pepper to the chorizo and season with a little salt and pepper. Cook until the onions are slightly tender, about 2 to 3 minutes. Add 1/2 cup of chicken stock, scrape up any bits that have stuck to the bottom of the pan. Add the frozen peas and parsley; continue to cook for 1 to 2 minutes to heat the peas through. Taste and adjust seasonings with a little salt and pepper. To serve, arrange the chicken breasts on dinner plates and top with lots of sauce. Fluff the rice with a fork and serve alongside. ","[Pinot Grigio, Vermentino, Garnacha, Tempranillo]" 21471,"Turkey and Cranberry Ravioli 1/4 pound ground turkey, preferably dark meat 2 tablespoons cranberry sauce 2 tablespoons grated Romano 1 tablespoon bread crumbs 1 tablespoon chopped fresh parsley leaves 1 egg 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 20 store-bought wonton wrappers 3 tablespoons butter 1 shallot, chopped 1 tablespoon all-purpose flour 1/2 cup chicken broth 2 tablespoons heavy cream 1 tablespoon chopped parsley leaves 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper. Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers. Top with another wonton wrapper. Push out any air bubbles and press the edges tightly to seal. To make the gravy: in a medium, heavy skillet, heat the butter over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes. Drain the ravioli into the gravy and stir to coat. Serve immediately in individual dishes, drizzled with the remaining gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 21472,"Avocado Appetizer 4 tablespoons lemon juice 3 tablespoons tahini 2 avocados, peeled, pitted and roughly chopped 1/4 cup chopped parsley 3 tablespoons olive oil 1 clove garlic, chopped Salt and pepper to taste 1/4 teaspoon cayenne Paprika Instructions: In a blender combine the lemon juice and tahini. Add the rest of the ingredients and puree until smooth. Transfer to a shallow bowl and sprinkle with paprika. Serve immediately or chill. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 21473,"Pork with Green Tomato Chutney 3 tablespoons extra-virgin olive oil 1/2 sweet onion, chopped 1 stalk celery, sliced 1 yellow bell pepper, chopped 2 unripe green tomatoes (about 1 pound), cored and chopped 1 teaspoon finely chopped fresh thyme, plus 1 large sprig Kosher salt and freshly ground pepper 1/4 cup apple cider vinegar 3 tablespoons packed light brown sugar 4 boneless pork chops (about 1 inch thick; 8 ounces each) 2 cups microwavable wild rice blend, for serving 1/4 cup chopped fresh parsley, plus more for sprinkling Instructions: Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, celery and bell pepper. Cook, stirring, until softened, about 5 minutes. Add the tomatoes, thyme sprig, 3/4 teaspoon salt and a generous grinding of pepper; stir well to coat. Add 1 cup water, the vinegar and brown sugar and bring to a simmer. Cook, stirring and mashing the tomatoes as they soften, until the mixture thickens but is still chunky, adding a splash of water toward the end if needed, 20 to 25 minutes. Meanwhile, season the pork all over with salt, pepper and the chopped thyme. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork and cook, turning, until just cooked through but still a touch rosy in the center, about 7 minutes per side. Transfer to a cutting board to rest, 5 minutes. Divide the rice among plates. Stir any accumulated juices from the pork into the tomato chutney along with the parsley. Divide the pork and chutney among the plates. Top with more parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 21474,"Mussels and Clams with Sizzling Brown Butter and Capers 2 pounds Manila clams 2 pounds mussels 2 tablespoons olive oil 1/4 cup chopped fresh thyme leaves 2 sticks butter 2 tablespoons capers 1 teaspoon fleur de sel* 1 loaf foccacia or garlic bread, sliced and toasted Instructions: Wash clams well. Wash mussels, making sure to remove and discard their beards. Heat 1 tablespoon olive oil in each of 2 large cast iron frying pans over high heat. Add clams and half the thyme to 1 of the pans; add mussels and half of the thyme to the other pan; cook for 1 minute. Divide butter and capers between the 2 pans. Continue cooking clams and mussels for 2 to 3 minutes, or until they open. To serve, place clams mussels and the butter in which they cooked in a warmed serving bowl and sprinkle with fleur de sel. Serve with bread on the side, to soak up the butter at the bottom of the bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21475,"Orange and Radish Salad 1 bunch large red globe radishes 4 large navel oranges 2 tablespoons freshly squeezed orange juice 1 1/2 teaspoons orange-flower water 1 teaspoon confectioners' sugar 1 teaspoon freshly squeezed lemon juice Instructions: Wash the radishes, cut off the green tops and the roots, and grate the radishes into a glass salad bowl. Peel the oranges and segment them, reserving 2 tablespoons of the juice. Place the orange segments in the bowl with the grated radish. Mix the remaining ingredients and the reserved orange juice together in a small bowl and pour the marinade over the radish and orange mixture. Cover with plastic wrap and set aside for 30 minutes so that the flavors mix. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 21476,"Green Goddess Caprese Salad 1 1/4 cups packed baby spinach 3/4 cup packed fresh parsley 1/2 cup packed fresh basil leaves 2 packed tablespoons roughly chopped fresh tarragon 1/4 cup roughly chopped fresh chives 2 teaspoons capers 2 anchovy fillets 1 small clove garlic Pinch of sugar 2 tablespoons fresh lemon juice 4 teaspoons white wine vinegar 1 1/2 teaspoons Dijon mustard 1 1/2 teaspoons Worcestershire sauce 1 cup mayonnaise Kosher salt and freshly ground pepper 1 1/4 pounds heirloom tomatoes (2 large or 3 medium), sliced 1/4-inch-thick 1 pound fresh mozzarella, sliced 1/4-inch-thick Flaky sea salt and freshly ground pepper 1/4 cup fresh basil leaves, cut into ribbons Instructions: Make the dressing: Combine the spinach, parsley, basil, tarragon, chives, capers, anchovies, garlic and sugar in a blender or food processor. Add the lemon juice, vinegar, mustard, Worcestershire sauce and mayonnaise and puree until pale green and very smooth. Season with salt and pepper as needed. Make the salad: Spread 1/4 cup dressing on a large platter. Top with the tomatoes and mozzarella, alternating. Season with flaky salt and pepper. Drizzle with more dressing and top with the sliced basil. Serve with more dressing on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 21477,"Bobby Flay's Macaroni and Cheese Carbonara Unsalted butter, for the baking dish 1 tablespoon olive oil 1 (1-inch-thick) sliced pancetta, cut into small dice 4 cloves garlic, finely chopped 3 tablespoons all-purpose flour 5 cups whole milk, or more if needed, hot 4 large egg yolks, lightly whisked 2 teaspoons finely chopped fresh thyme leaves 1/2 teaspoon cayenne pepper 2 cups (8 ounces) grated Asiago cheese, plus more for the top 1 1/2 cups (6 ounces) grated Irish white cheddar, plus more for the top 1 1/2 cups (6 ounces) grated American cheddar, such as Goot Essa Mountain Valley, plus more for the top 1 cup (4 ounces) grated aged fontina cheese, plus more for the top 1/2 cup freshly grated Parmesan cheese, plus more for the top Kosher salt and freshly ground black pepper 1 pound elbow macaroni, cooked just under al dente 1/2 cup coarsely chopped fresh flat-leaf parsley leaves Instructions: Preheat the oven to 375 degrees F. Butter the bottom and sides of a 10 by 10 by 2-inch baking dish and set it aside. Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels. Add the garlic to the fat in the pan and cook until light golden brown, 1 minute. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high, and cook, whisking constantly, until thickened, about 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time. Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish. Combine an additional 1/4 cup each of Asiago, cheddars, fontina, and Parmesan in a bowl, and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 21478,"Stuffed Pumpkin 4 cups Mama's Cornbread 2 cups of toasted bread, cut into 1-inch cubes 10 saltine crackers, crumbled 2 cups vegetable stock 3 celery stalks, diced 1 medium onion, diced 2 large eggs 1/2 stick (2 ounces) butter 1 teaspoon dried sage Salt and freshly ground black pepper to taste 1 medium onion, finely sliced 3 tablespoons olive oil 1/2 (2 ounces) stick butter 3 tablespoons all purpose flour 1 cup vegetable stock Salt and freshly ground pepper to taste Instructions: Preheat oven to 350 degrees F and lightly grease an 8 inch baking dish. Combine the corn bread, toasted bread and crackers in a large mixing bowl. Pour the stock into a saucepan and add celery and onion. Bring to a boil and cook for 10 to 15 minutes. Remove the stock mixture from the stove and allow it to cool for about 10 minutes before proceeding. When it has cooled, add the stock mixture to the bread crumb mixture along with the eggs, butter, sage, and salt and pepper. Mix well. In a skillet, saute the onion in the olive oil until it is brown. Add the butter and lower the heat. As the butter melts, add the flour, stirring constantly to keep it from burning. After the flour browns, add the stock and stir until the gravy thickens. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21479,"Deep-Fried Onion Rings 3 cups buttermilk 1 1/2 teaspoon baking soda Salt and pepper 6 medium-large sweet onions, about 1/2 each (such as Vidalia, Walla Walla, Maui, Texas Sweet) Oil, for deep-frying 4 cups flour Instructions: In a large bowl combine buttermilk and baking soda; season well with salt and pepper. Peel onions and slice thinly, no thicker than 1/4-inch; a mandoline works well. Add to buttermilk mixture and stir well to submerge all onions. Set aside, unrefrigerated, for 2 hours. In a deep-fryer or heavy, deep pot, heat at least 1 quart oil to 375 degrees F. Working in batches, place about 1/6 of flour in a large bowl. With your hands, remove about 1/6 of onions from buttermilk. Don't let the liquid run off. Add to flour and mix vigorously with your hands until onions are well-coated. Separate them by hand and lay them in a deep-fry basket. Lower into hot oil, maintaining temperature. Stir every 2 minutes. When onions are golden brown and crisp, about 6 minutes, drain on paper towels and sprinkle with salt. Keep warm in a 200 degree F oven while you finish the rest. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21480,"Sauteed Brussels Sprouts with Chorizo 1 pound Brussels sprouts 1 tablespoon extra-virgin olive oil 2 links Spanish hard chorizo, diced into 1/4-inch pieces 1 white onion, finely diced 1 clove garlic, minced 1 cup chicken stock 1 tablespoon butter Instructions: To a large pot of boiling salted water add the Brussels sprouts and cook for 10 minutes, remove with a slotted spoon and drop into a bowl filled with ice and water, after 5 minutes strain and set aside. In a large saute pan over a medium flame heat the olive oil. When it begins to smoke, add the chorizo, and cook until it becomes crispy and has rendered some fat. Add the onion and garlic and cook until the onion is translucent, increase the flame to high and add the Brussels sprouts and cook for an additional 3 minutes. Add the chicken stock and cook for 5 minutes, or until the liquid has reduced to approximately 1/4 cup, add the butter and cook for 3 more minutes, season with salt and pepper and serve in a large bowl. ","[Rioja, Tempranillo, Garnacha, Barbera]" 21481,"Seeded Challah 1 1/4-ounce packet active dry yeast 3/4 cup warm water (100 degrees F to 110 degrees F) 2 tablespoons plus 1 teaspoon sugar 4 cups bread flour, plus more as needed 1 3/4 teaspoons kosher salt 3 large eggs, plus 1 egg yolk 1/4 cup honey 1/4 cup vegetable oil, plus more for the bowl 2 tablespoons sesame and/or poppy seeds Instructions: Combine the yeast, warm water and 1/2 teaspoon sugar in a small bowl or liquid measuring cup. Set aside until slightly foamy, 5 to 10 minutes. Mix the flour, salt and 2 tablespoons sugar in a stand mixer fitted with the dough hook on medium speed. Add 2 whole eggs, the egg yolk, honey, vegetable oil and yeast mixture. Mix on low speed until a shaggy dough forms. Increase the speed to medium high and knead the dough until soft and smooth but slightly sticky, about 5 minutes (if the dough is too sticky, add 2 more tablespoons flour while kneading). Lightly coat a large bowl with vegetable oil. Put the dough in the bowl, gently turning to coat. Loosely cover with plastic wrap and set aside until nearly doubled in size, 1 to 2 hours. Transfer the dough to a clean surface and cut into quarters. Lightly dust the surface with flour, then roll each piece of dough into a 12-inch-long log, about 1 1/2 inches in diameter and slightly tapered at the ends. Place the 4 logs side by side a few inches apart. Gather them together at the end farthest from you, pinching the ends together. Line a baking sheet with parchment paper. To braid the dough, lift the log on the far right over the 2 middle logs. Then take the log on the far left and lift it over the 2 middle logs. Then cross the 2 middle logs over each other. Starting from the right, repeat the process until you reach the other end. Do not braid too tightly; you want the dough to maintain an even shape. Pinch the very ends of the loaf together and tuck underneath. Rock the loaf back and forth a few times to help tighten the braid. Carefully transfer the loaf to the baking sheet. Cover loosely with plastic wrap and set aside until slightly puffed, 1 to 1 1/2 hours. Position a rack in the middle of the oven; preheat to 375? F. Beat the remaining egg and 1/2 teaspoon sugar with a whisk and brush it all over the dough (you will not need all of it). Sprinkle with the seeds. Bake until the bread is dark golden brown all over, 25 to 30 minutes. Transfer to a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 21482,"Sweet and Smoky Turkey One 10- to 12-pound turkey Kosher salt and freshly ground black pepper
2 tablespoons sweet paprika
1 tablespoon tomato paste
1 tablespoon apple cider vinegar
1 tablespoon ground guajillo chiles
1/2 teaspoon caraway seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
6 cloves garlic, peeled
Olive oil, for drizzling 1 small red onion, peeled and halved
1 orange
1 lemon
1 bunch fresh thyme
4 cups chicken broth, or more as needed
1/4 cup honey
Instructions: Dry brine the turkey: Place the turkey in a roasting pan fitted with a rack. Rub the turkey liberally with salt and pepper. Place in the refrigerator, uncovered, 8 hours or up to overnight. Preheat a gas grill for cooking over medium heat (about 350 degrees F). Set the turkey on the counter to take the chill off. Meanwhile, put the paprika, tomato paste, vinegar, guajillo chiles, caraway seeds, coriander, cumin, cayenne pepper and 3 cloves garlic in a food processor and pulse to combine. Add some olive oil just until a thick paste is formed. Taste and season with salt. Stuff the center cavity of the turkey with the onion, orange, lemon, thyme and the remaining 3 cloves of garlic. Rub the turkey generously all over with the spice paste. Tie the legs tightly together with kitchen twine. Tuck the wings underneath the turkey. Add 2 cups chicken stock to the pan and tent with aluminum foil. Place the roasting pan in the center of the grill, directly on the grates. Let cook for 45 minutes. Remove the foil and add 2 cups chicken stock. Close the lid and continue to cook until the internal temperature reaches 145 degrees F, about 35 minutes more. Meanwhile, add the honey to a small bowl. Once the temperature of the turkey reaches 145 degrees F, use a turkey baster to add 1/4 cup pan juices to the bowl with the honey and whisk to combine. Using a pastry brush, glaze the bird all over with the honey mixture. Close the grill and continue to cook until the internal temperature reaches 155 degrees F, another 15 to 20 minutes. Remove the turkey and let rest 30 minutes (the internal temperature will continue to rise to 165 degrees F). Serve! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 21483,"Garlic Pork Frisee Salad with Apple Croutons 1/2 cup canola oil 1/2 tablespoon minced garlic 1/2 tablespoon minced ginger 1/4 cup sliced scallions 1/3 cup Chinese vinegar 1/2 tablespoon sugar 12 slices of pork Salt and black pepper to taste 12 thin slices of leftover baguette, dried in the oven 1/2 cup five spice apples 1 tablespoon butter Instructions: In a saute pan coated with oil, caramelize garlic and ginger. Add remaining oil and heat. In a stainless steel bowl: mix scallions, vinegar, sugar and pork. Add hot oil and thoroughly mix. Add frisee salad and toss. Plate and garnish with apple croutons. APPLE CROUTONS: In a small bowl, mash the apples and butter together. Spread on croutons and garnish with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21484,"Cheryl's Tiramisu Baby Cakes Nonstick cooking spray 1 cup plus 2 tablespoons all-purpose flour 1 teaspoon baking powder 1 cup plus 3 tablespoons sugar 1/2 teaspoon salt 1/4 cup vegetable oil 3 large egg yolks 1 teaspoon almond extract 1 teaspoon lemon zest 5 large egg whites, at room temperature (about 2/3 cup) 1/4 teaspoon cream of tartar 1 cup brewed coffee 1 cup sugar 1 pound cream cheese 3 14 cups heavy whipping cream 1 1/2 cups confectioners' sugar 2 teaspoons vanilla extract 2 cups heavy whipping cream 1 tablespoon confectioners' sugar Unsweetened cocoa powder, for garnish Confectioners' sugar, for garnish Chocolate shavings or chocolate chips, for garnish Instructions: For the chiffon cake: Preheat the oven to 325 degrees F. Spray a baking sheet with nonstick cooking spray and line with parchment paper. Sift together the flour and baking powder into a large mixing bowl. Add 1 cup sugar and the salt and whisk to combine. In a separate mixing bowl, whisk together the oil, egg yolks, 1/3 cup water, almond extract, and lemon zest. Make a well in the middle of the flour, add the wet mixture, and then whisk quickly until very smooth, about 1 minute. Place the egg whites in a large mixing bowl. Using a mixer fitted with a whisk attachment, beat on medium speed until froth forms. Add the cream of tartar and beat on medium-high speed until the whites hold soft peaks. Slowly add the remaining 3 tablespoons sugar and beat on medium speed until the whites hold firm, shiny peaks. Using a rubber spatula, scoop about 1/3 of the whites onto the batter and fold in gently to lighten the batter. Gently fold in the remaining whites just until combined. Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake until set to the touch, 20 to 30 minutes. For the coffee syrup: In a saucepan, add the brewed coffee and sugar and place over medium-high heat. Bring to a boil and let cool. For the tiramisu filling: Place the cream cheese, heavy cream, confectioner's sugar, and vanilla extract in a large mixing bowl. Mix until well incorporated. For the whipped cream: In a mixing bowl, whip the cream and sugar together until light and fluffy. To assemble the cakes: Cut out individual cakes with large 3-inch cookie cutter rounds. Brush each cake layer with coffee syrup. Stack 2 to 3 cakes on top of each other and pipe tiramisu filling in between each of the layers. Garnish with a dusting of unsweetened cocoa powder and a dusting of powdered sugar, grated chocolate shavings or chocolate chips, and the sweetened whipped cream. ","[Barolo, Chianti, Pinot Grigio, Moscato]" 21485,"Truffle Scented Chicken Club 1 (10-ounce) boneless skinless chicken breast Salt and freshly ground black pepper Olive oil 1/2 cup mayonnaise plus 2 tablespoons 2 tablespoons black truffle peelings, chopped 1 tablespoon white truffle oil 6 slices sourdough bread 4 Boston Bibb lettuce (yellow inner leaves only) 4 vine ripened tomato slices 6 applewood smoked bacon slices cooked 1/2 avocado peeled and sliced 1/4 pint bean sprouts French fries or potato chips, as an accompaniment Instructions: Preheat oven to 350 degrees F. Preheat a grill pan. Chicken Salad: Season both sides of the chicken breast with salt, pepper, and a little oil. Place on the grill for approximately 2 1/2 minutes on each side, remove from the grill and place in the oven to finish the cooking process. When the chicken is fully cooked, approximately 12 minutes, place in the refrigerator to cool. After the chicken has cooled, dice it in small bite size pieces and place in a stainless steel bowl with the 1/2 cup mayonnaise, chopped truffle, and truffle oil. Mix well and reserve for later use. Spread a small amount of mayonnaise onto 2 slices of the sour dough bread. On 1 of the slices with mayonnaise place the following items; Boston lettuce, 2 slices of tomato, 3 slices cooked bacon, 3 slices avocado, and half of the bean sprouts, place the other slice of bread on top mayonnaise side down. Next place half of the reserved chicken salad on top of the dry side of bread and spread evenly, finish the sandwich with the last slice of dry bread and place in a panini press until toasted. Remove the sandwich from the press and cut in quarters. Repeat with remaining bread and fillings. Serve with French fries or potato chips. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 21486,"Bianco Red 1 1/2 pounds ground beef 1 1/2 pounds Italian sausage 1 tablespoon butter 2 tablespoons olive oil 1 small onion, chopped 4 cloves garlic, minced 16 ounces tomato sauce 6 ounces tomato paste 1/2 small carrot, grated 2 teaspoons dried oregano 1 bay leaf 1 rib celery, cut in half 6 large mushrooms 2 to 3 tablespoons Italian seasoning 2 cups red wine 2 to 3 pounds pasta, cooked to al dente when sauce is ready Grated Parmesan, optional Instructions: Heat a large skillet over medium-high heat. Add ground beef and sausage and cook until both are browned. Set aside. Heat butter and olive oil in a stock pot over medium heat. Add onion and garlic and saute until softened; do not let brown. Add tomato sauce and paste. Add 44 ounces of water (2 cans each of the tomato sauce and paste filled with water). Stir and then add all remaining ingredients except pasta and cheese. Add the browned meats. Stir to combine and bring to a very low simmer, lowering the heat as needed. Simmer very slowly for 3 to 4 hours, checking the taste occasionally and adjusting seasoning accordingly. (The long cooking time is critical). When sauce has reduced substantially and thickened considerably, remove celery and bay leaf. Serve over cooked pasta and top with Parmesan, if desired. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 21487,"Spaghetti with Tuna-Mint Sauce Kosher salt and freshly ground black pepper 1 pound spaghetti Three 12-ounce cans tuna packed in extra-virgin olive oil 1 medium shallot, finely chopped Crushed red pepper flakes 1 cup torn fresh mint leaves Instructions: Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Reserve 3/4 cup of the pasta cooking water and then drain. Stir the tuna, shallots and red pepper flakes together in a large bowl. Season with salt, pepper. Stir in the cooked pasta, the reserved 3/4 cup pasta cooking water and mint. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 21488,"Potato-Bacon Torte 2 sticks cold unsalted butter, cubed 2 1/4 cups all-purpose flour, plus more for dusting 1 teaspoon fine salt 4 strips bacon 1 cup heavy cream 3 sprigs thyme, plus leaves for topping (optional) 3 medium baking potatoes, peeled Kosher salt and freshly ground pepper 1/4 cup grated gruyere cheese 1 large egg yolk Instructions: Make the crust: Pulse the butter, flour and fine salt in a food processor until the mixture looks like wet sand. Add 8 to 10 tablespoons ice water, 1 tablespoon at a time, pulsing after each addition, until the dough just begins to clump together. Divide the dough between 2 resealable plastic bags and pat into disks. Refrigerate at least 30 minutes. Roll out 1 disk of dough into a 10-inch round on a floured surface. Fit the dough into a 9-inch pie plate and refrigerate. Make the filling: Preheat the oven to 375 degrees F. Cook the bacon in a skillet over medium heat until crisp; drain on paper towels. Let cool, then crumble. Bring the cream and thyme sprigs to a bare simmer in a saucepan over low heat. Remove from the heat; let steep 5 minutes. Remove the thyme. Slice the potatoes in half lengthwise, then thinly slice crosswise. Remove the pie plate from the refrigerator. Add a layer of potato slices over the dough in a circular pattern, overlapping; season with kosher salt and pepper and sprinkle with about one-quarter of the bacon. Continue layering until the pan is nearly full. Top evenly with the gruyere. Gently pour the cream over the torte, allowing it to seep down between the potato slices. Roll out the remaining disk of dough into a 10-inch round on a floured surface. Lay the dough over the filling; press the edges of the 2 crusts together and crimp them closed. Beat the egg yolk with a splash of water and brush on the top crust. With a sharp knife, cut a few slits in the center of the crust to let steam escape. Put the torte on a baking sheet and bake until the crust is browned and the potatoes are cooked through, 50 minutes to 1 hour. (Cover the edges with foil if they brown too quickly.) Let rest at least 15 minutes before cutting into wedges. Top with thyme leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 21489,"Sunny's Grilled Cornish Hens and Veggies Cheat Sheet 1 cup baby carrots, sliced in halved lengthwise 2 tablespoons honey
2 tablespoons olive oil, plus more for brushing
1 tablespoon Italian seasoning
10 to 12 ounces Brussels sprouts, frozen and thawed or fresh, quartered
8 Red Bliss potatoes, halved
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Two 1- to 2-pound Cornish hens, at room temperature, patted dry
Hungarian paprika, for dusting
2 sprigs fresh rosemary
4 sprigs fresh thyme
Instructions: Preheat the oven or grill for cooking on indirect heat at 425 degrees F. Line a baking sheet with nonstick aluminum foil. Combine the baby carrots, honey, olive oil, Italian seasoning, Brussels sprouts, potatoes, lemon zest, salt, pepper and juice of 1/2 lemon in a large bowl. Toss to coat and distribute evenly around the edges of the lined baking sheet. Place the hens in the middle of the baking sheet. Brush each hen with olive oil all over, then sprinkle with salt, pepper and Hungarian paprika to taste. Stuff each hen with the rosemary and thyme. Place the baking sheet on the center rack of the oven or above the indirect heat of the grill. Roast until the hens reach an internal temperature of 155 degrees F and the veggies are caramelized, 30 to 40 minutes. Remove from the grill or oven and allow the hens to rest until they reach an internal temperature of 165 degrees F, about 5 minutes. Spritz with juice from the remaining lemon half before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21490,"Blintz Crepes 1 tablespoon butter 2 eggs, beaten lightly until blended 1 cup milk 1 cup all-purpose flour 2 tablespoons orange liqueur (Grand Marnier or Cointreau) Cooking spray or other food release Instructions: Melt the butter and set aside. Using a blender, mix the eggs, milk and flour at low speed. Add the orange liquor. Once the batter is well mixed and coats the spoon with a thin film, refrigerate, covered for 1 hour in a pitcher or bowl. Stir the batter thoroughly and before making the crepes, test the liquid by dunking a spoon in the mixture; again, it should coat the spoon with a thin film. Adjust by adding milk. Using at least two and up to four 7 to 8-inch nonstick pans, spray with oil, and heat the pans over medium-high heat. Pour about one cup of batter to coat one pan. Once covered, pour the batter out and into the next heated pan, pouring the remainder back into the pitcher or bowl. The thin layer of batter that remains on the pans will make a smooth, flexible crepe. When the crepes pull away from the edge of the pan (10 to 30 seconds), remove from the heat, tap them lightly or run a knife across the edge of the pan to release, and invert the crepes on a dry towel to cool. Stir the batter at brief intervals to re-suspend the ingredients. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21491,"Mile-High Apple Pie 4 Granny Smith apples, peeled, cored and quartered 4 McIntosh apples, peeled, cored and quartered 1 tablespoon lemon juice 2 tablespoons unsalted butter 1/2 cup granulated sugar 1/4 cup packed light brown sugar 1 1/2 teaspoons ground cinnamon 1 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice 5 tablespoons all-purpose flour, plus more for dusting Perfect Pie Dough, recipe follows One 7-ounce tube marzipan almond paste 1 egg, beaten, for egg wash 3 cups flour, plus more for dusting 1 teaspoon salt 1 1/2 cups (3 sticks) unsalted butter, cut into small pieces, chilled or frozen Instructions: Preheat the oven to 400 degrees F. Cut the quartered apples into 1/2-inch slices and mix with the lemon juice in a large bowl. Melt the butter in a large skillet over medium-high heat. Add the apples, toss to coat and cook, 5 to 7 minutes. Sprinkle the sugars, cinnamon, salt, nutmeg and allspice over the apples and toss to coat evenly. Sprinkle the flour over the mixture to thicken, and then let cool completely. Roll out one of the Perfect Pie Dough discs on a floured surface. Fit into a 9-inch pie plate, giving yourself a 1/2-inch overhang. Roll the marzipan between 2 pieces of parchment paper into a 9-by-1/8-inch-thick circle. Place the marzipan over the bottom crust. Dock the bottom crust, using a fork, and fill the pie with the apple mixture. Roll out the second pie dough disc to fit on top of the apples. Place on top of the pie and trim the edges to about 1/2-inch overhang. Pinch the top crust to the bottom, fluting the edge or pressing to seal with the tines of a fork. Vent the pie by cutting 4 slits in the top, and brush with the egg wash. Transfer the pie to a sheet tray and bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Let cool 20 minutes before serving. Mix the flour and salt together in a food processer. Add the butter into the flour mixture and pulse until you have large pea-size chunks scattered throughout. Add 8 to 10 tablespoons ice water slowly, while stirring with a fork, just until combined. Transfer to a floured surface, divide in half, shape into 2 discs and wrap separately in plastic wrap. Refrigerate at least 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 21492,"Cuban Chicken and Rice 2 tablespoons canola oil One 4-pound chicken, cut into 8 pieces Kosher salt and freshly ground black pepper 1 medium yellow onion, chopped, divided 1 green bell pepper, chopped, divided 1 tablespoon chopped garlic 1 tablespoon cl powder 3 cups long grain rice One 8-ounce can tomato sauce 3/4 cup olives stuffed with pimentos, drained 1 tablespoon chopped cilantro Instructions: Heat the oil in a large, heavy bottom pot over medium-high heat. Season the chicken with salt and pepper, add to the pot, and brown in batches on both sides, 4 to 5 minutes per side. Remove the chicken to a plate. To the pot, add half the onions and half the green peppers (reserve remaining half for another use, such as Round 2 Recipe Black Bean and Pork Stew). Cook until softened, about 3 minutes, and then add the garlic and cl powder and season with salt and pepper. Stir in the rice and let it toast for 2 minutes. Add 4 cups water, tomato sauce, and olives and give it a stir. Put the chicken back into the pot. Bring it to a boil, lower the heat, cover, and simmer until the chicken is cooked through and the rice is tender, 30 to 35 minutes. (Reserve 2 cups rice for another use, such as Round 2 Recipe Rice Cakes with Creamy Cilantro Sauce.) Serve garnished with cilantro. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Rioja]" 21493,"Salmon with Fennel 5 cups sliced yellow onions, 1/4-inch thick (3 pounds) 5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds) 1/2 cup good olive oil 3 tablespoons fresh thyme leaves, coarsely chopped 2 tablespoons coarsely chopped fennel fronds 1 orange, zested 2 tablespoons freshly squeezed orange juice 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 (10 pound) fresh salmon Instructions: Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones. You should have about 7 pounds of salmon. Preheat the oven to 500 degrees F. Saute the onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally. Add the thyme leaves, fennel fronds, orange zest, orange juice, salt, and pepper and saute for 5 more minutes, until the onions and fennel are tender. Taste for salt and pepper. Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper. Spread the fennel filling over half of the salmon. Pull the other half up and over the filling, enclosing it. Tie the salmon every 2 inches with kitchen string to secure the stuffing. Place a sheet pan lined with parchment paper in the oven for 5 minutes to heat it. Carefully transfer the salmon to the hot sheet pan and bake it for exactly 30 minutes (10 minutes for each 1-inch of thickness). Do not overbake! Allow to cool slightly, then remove the strings. To serve, cut into thick slices with a very sharp knife. This salmon is delicious hot or at room temperature. Note: If you're making this in advance, be sure to cool the filling before stuffing the salmon. Refrigerate until ready to roast. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 21494,"Falafel 1/2 pound dried chickpeas, soaked overnight, drained and rinsed 1 clove garlic 1 small onion, coarsely chopped 2 tablespoons chopped parsley 1/2 teaspoon ground coriander 1/2 teaspoon cumin 1/2 teaspoon baking soda dissolved in 1/4 cup water 1/2 teaspoon salt Vegetable oil, for frying Serving suggestions: pitas, lettuce, tomato and sesame sauce Instructions: In a food processor using the cutting blade, chop up the pre-soaked chickpeas. Add the garlic, onion, parsley, coriander, cumin and salt and process until smooth. Heat 3 inches of oil in a large heavy pot to 365 degrees. Using an ice cream scoop (1 to 2 inches), Scoop the falafel mixture into balls and carefully place into oil. Cook 6 falafel balls at a time until golden brown. Carefully roll falafel over to brown other side. Drain the cooked falafel on paper towels. Continue cooking process to use up remaining falafel. Serve in pocket pitas with lettuce, tomato and sesame sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21495,"Roasted Fingerling Frites 2 lbs. fingerling potatoes 1/3 cup olive oil 1/4 cup fresh thyme leaves, removed from their stems 2 Tbs. fresh rosemary leaves, removed from their stems sea salt freshly ground black pepper Instructions: Preheat oven to 450 degrees F. Wash and dry potatoes. Slice them in half lengthwise, or into quarters if they are large. Combine sliced potatoes, oil, thyme and rosemary in a large bowl and toss to coat. Place potatoes on a large rimmed baking sheet and spread them out evenly so that they are not crowded. Sprinkle lightly with salt and pepper.
Roast until tender and brown, 35 to 40 minutes, stirring once after 15 minutes and then again after 25 minutes for even cooking. Transfer potatoes to paper towels to drain. Sprinkle with sea salt and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21496,"Nachos Blanco with Roasted Jalapeno Salsa Vegetable oil, for frying 10 white corn tortillas, stacked and cut into 6 equal wedges Kosher salt 3 green jalapenos, halved and seeded 2 cloves garlic 1/2 medium onion 2 tablespoons olive oil 1/4 cup chopped fresh cilantro 1/2 cup chicken broth 2 tablespoons fresh lime juice Kosher salt and freshly ground black pepper 1 tablespoon butter 1 tablespoon vegetable oil 1/4 cup chopped onion Kosher salt and freshly ground black pepper 1 tablespoon flour 1 cup heavy cream 4 ounces white Cheddar cheese, shredded 1 rotisserie chicken, meat and skin removed from the bones and shredded Instructions: Preheat the oven to 400 degrees F. For the chips: In a large frying pan pour enough oil to fill it 1-inch deep, and heat it to 360 degrees F. When the oil begins to swirl add the tortilla wedges in batches and fry, flipping once until golden and a light tap sounds hollow, about 4 minutes total. Remove to a paper towel-lined plate and sprinkle each batch with a pinch of salt as they are placed on the plate. Transfer evenly to serving plates or a platter. Meanwhile make the jalapeno salsa: On a baking sheet toss the jalapeno halves, onion, and garlic with olive oil and arrange so that garlic cloves hide under the cavities of the jalapeno halves. Season with salt and pepper, and roast in the oven until the jalapenos begin to blacken and char along with the onions, about 20 to 25 minutes. Remove from the oven and place all the ingredients, oil included, into a food processor. Add the cilantro, chicken stock, and lime juice, blend until smooth, taste and season with salt. Set aside. For the cheese sauce: In a small saucepan on medium heat, add the butter, oil, onion, pinch salt and couple grinds pepper. Saute until the onions are tender, then add the flour and cook until it stops foaming, but does not brown, about 2 minutes. Add the heavy cream and stir until thickened, about 5 minutes. Add the cheese and stir until melted. Keep warm. To assemble the nachos, layer the chips on a platter and scatter with the shredded chicken, drizzle cheese sauce, and finish by topping with some of the jalapeno salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 21497,"Vanilla Ice Cream 1 vanilla bean 1 1/2 cups milk 1 1/2 cups heavy cream 1 cup lightly packed light brown sugar, divided 7 large egg yolks 1 teaspoon vanilla extract Instructions: Split the vanilla bean lengthwise. Scrape out the seeds. Put the seeds, pod halves, milk cream and 1/4 cup of the brown sugar in a heavy-bottomed medium saucepan. Bring just to the simmering point over low heat. In the meantime, combine the remaining 3/4 cup brown sugar, egg yolks and vanilla extract in a large bowl and whisk until just blended. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up. Return everything to the saucepan and cook while stirring with a wooden spoon. Make sure that you are constantly scraping the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil. Strain the custard through a fine sieve. Press our all the liquid in the vanilla beans and nestle the container holding the custard into a large bowl of ice. Let cool, stirring occasionally. Transfer the custard to an ice cream machine and freeze according to the manufacturer's instructions. Put the finished ice cream in a storage container and freeze until firm. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 21498,"Bert's Burger Bowl - Carne Adovada 2 1/2 pounds pork shoulder or cushion 16 ounces water 6 garlic cloves, peeled and roughly chopped 1 medium onion peeled and chopped 1 tablespoon salt Pinch freshly ground black pepper Pinch dried oregano 3 ounces red cl pepper, coarsely chopped 2 1/2 ounces red chili powder Romaine lettuce leaves, rinsed and dried, for serving Instructions: On a cutting board, cut the pork into 1 1/2-inch cubes and place it in a roasting pan (approximately 13 by 21-inch). Put the water into a blender; add the garlic, onion, salt, black pepper, oregano, cl pepper and chili powder. Blend until it is as smooth as possible. Pour over the pork cubes and toss to coat well. Preheat oven to 400 degrees F. Cover the roasting pan and place in the oven to bake for 1 1/2 hours or until fork tender. Serve pork over romaine lettuce leaves. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 21499,"Cumin-Lime Pork Chops with Grape Salsa 3 tablespoons extra-virgin olive oil Juice from 1 lime (2 tablespoons) 1 large garlic clove, finely chopped 1 tablespoon ground cumin 1 teaspoon finely grated lime zest Kosher salt and freshly ground black pepper 8 (4 ounce) boneless pork loin chops 2 cups red and yellow grape tomatoes, halved 1 1/2 cups seedless green grapes, halved 1 small red onion, thinly sliced 1/2 cup chopped cilantro 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lime juice Kosher salt and freshly ground black pepper Instructions: For Pork Chops: Preheat grill over high heat. Stir together olive oil, lime juice, garlic, cumin, lime zest, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Rub marinade evenly on pork chops, and set aside while you make the salsa. For Salsa: Stir together tomatoes, grapes, onion, cilantro, olive oil, lime juice, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Set aside. Grill the chops, turning once, until grill marks appear and pork is just cooked through, about 6 minutes total. Transfer to a platter, and top chops with salsa. Serve. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 21500,"Cincinnati Chili Dogs with Chocolate 1 TBSP vegetable oil 1/2 cup chopped onion 2 pounds ground beef 1/4 cup chili powder 1 tsp. ground cinnamon 1 tsp. ground cumin 1/4 tsp. ground allspice 1/4 tsp. ground cloves 1 bay leaf 1/2 (1 ounce) square unsweetened chocolate 2 (10.5 ounce) cans beef broth 1 (15 ounce) can tomato sauce 2 TBSP cider vinegar 1/4 tsp. ground cayenne pepper 1/4 cup shredded Cheddar cheese Instructions:

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
2. Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
3. Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
4. It is the best if you now refrigerate overnight. ","[Malbec, Tempranillo, Garnacha, Barbera]" 21501,"Mexican Diver Scallops with Black Rice, English Peas, and Gingered Tangerines 2 tablespoons olive oil 1 1/2 cups uncooked wild rice 2 shallots, diced 1 bay leaf 4 1/2 cups water 1 tablespoon kosher salt 3 tangerines 1 tablespoon diced shallots 2 tablespoons Champagne vinegar 1/4 teaspoon kosher salt 1/2 teaspoon grated ginger 1/4 teaspoon honey 1/4 cup extra-virgin olive oil 1 teaspoon chopped fresh parsley leaves Instructions: Preheat the oven to 400 degrees F.
   Bring a medium pot of salted water to a boil. Peel the carrots, leaving 1/2-inch of tops attached, and cut them in half. Blanch the carrots in the water for 1 minute. Set aside.
   Place the Black Rice in a pot in the oven to heat it up.
   Heat a large heavy-bottomed saute pan over medium-high heat. Season the scallops on all sides with 1 tablespoon kosher salt and 1/4 teaspoon black pepper. Pour the oil into the pan and let it heat for 30 seconds. Place the scallops in the pan on their flat round sides. Cook them for 3 to 4 minutes or until they are nicely caramelized. Turn them over and lower the heat. The scallops should be just barely cooked through.
   Meanwhile, heat a medium-sized heavy-bottomed saute pan over medium heat.Add the butter and then the shallots and blanched carrots. Season the shallots and carrots with salt and pepper and cook gently for about 2 minutes without getting any color on the carrots.
   Add the peas and then the pea shoots to the pan with the carrots, season with additional salt and pepper, and cook for 1 to 2 minutes until the peas are just cooked and the pea shoots have just wilted. Season the vegetables with a squeeze of the lemon. Plate the hot black rice at the center of 6 large plates. Scatter the vegetables over the rice. Place 3 scallops on top of the rice on each plate. Spoon the Tangerine Vinaigrette over the scallops and serve immediately. Heat the olive oil over medium heat in a medium saucepot. Add the black rice and toast slightly, stirring constantly for about 1 minute. Add the diced shallots and bay leaf and stir for 1 minute more. Add the water and salt. Simmer for about 45 minutes or until the rice is tender but slightly al dente. You will see the water turn a beautiful purple color. The idea is for the liquid to cook down to form a \sauce\ which will coat the rice. If the water cooks away before the rice is done, add a little more water at a time. Ideally there will be no water to drain off. When the rice is done, pour it onto a sheet pan to cool. Section the tangerines into \supremes\ (sections without the pith), and reserve the remainder of the tangerines. Set supremes aside. Squeeze the juice from the remainder of the tangerines and reserve.
   Place the shallots in a small bowl with the vinegar, 2 tablespoons of the tangerine juice, salt, and ginger. Let the mixture macerate for 5 minutes. Whisk in the honey and then the olive oil. Taste for seasoning and adjust. Stir in the reserved tangerine segments and parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 21502,"Scotch-Marinated Skirt Steak with Bacon Peanut Crunch 12 slices baguette Extra-virgin olive oil 4 slices bacon 1/2 cup roasted, unsalted peanuts, chopped 1/2 cup fresh cilantro leaves, chopped 1/2 tablespoon Italian seasoning 1/2 tablespoon ground sage 1/2 tablespoon salt 3/4 teaspoon Spanish paprika 3/4 teaspoon garlic powder 1 cup Scotch whisky 1 tablespoon Dijon mustard 1/2 pound skirt steak Instructions: Preheat the oven to 350 degrees F.
   Place the baguette slices onto a baking sheet and drizzle with olive oil. Toast bread until golden brown, approximately 6 to 8 minutes.
   In a saute pan over medium-high heat, cook the bacon until crisp. Remove and let cool. In a mixing bowl, crunch the bacon, add peanuts and chopped cilantro.
   Preheat a grill or a grill pan to high heat.
   In a large bowl, whisk together the Italian seasoning, sage, salt, paprika, garlic powder, Scotch, and mustard. Add the steak to the bowl and coat it with the marinade. Marinate the steak for at least 15 minutes. Remove the steak from the marinade and grill until medium-rare, about 4 minutes on each side. Allow the steak to rest for a few minutes, then slice it thinly, against the grain.
   To assemble the dish: Spread the crostini with creme fraiche, put the steak slices on the crostini, and top with a little of the bacon and peanut crunch. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 21503,"Spinach and Pine Nuts with Penne 8 ounce penne pasta 2 tablespoons butter 2 tablespoons olive oil 1/4 cup pine nuts 1 garlic clove, minced 1 pound spinach (washed and trimmed) Salt and pepper to taste 1/4 cup currants soaked in port wine Instructions: Bring a large pot of water to a boil. Add penne and boil for 10 minutes or according to package directions. Meanwhile, in a heavy 12-inch skillet heat butter and olive oil until foamy. Add pine nuts and saute, stirring continuously until they turn golden. Add garlic and saute for a minute to release the aroma. Add spinach in two batches if you must and toss together just until wilted. Season with salt and pepper. Add a tablespoon or so of water to get spinach steaming. Drain pasta and serve in bowl. Toss with wilted spinach and garnish with port soaked currants. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 21504,"Pesto Pasta 1 1/2 cups packed arugula leaves 1/2 cup fresh basil leaves 1/2 cup grated Parmesan 1/2 cup Diamond of California(R) Shelled Walnuts 1 garlic clove, minced Zest and juice from 1 lemon Kosher salt and freshly ground black pepper 1 cup extra-virgin olive oil
   Kosher salt and freshly ground black pepper 1 pound long fusilli pasta 2 tablespoons unsalted butter 2 tablespoons olive oil 1 large yellow onion, sliced (about 2 cups) Two 8-ounce packages sliced cremini (baby bella) mushrooms 1/2 cup grated Parmesan, plus more for garnish Juice from 2 lemons (about 1/3 cup), plus lemon zest, for garnish 3/4 cup roasted red peppers, diced Instructions: For the walnut pesto: In a food processor, combine the arugula, basil, Parmesan, walnuts, garlic, lemon zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to blend. With the machine running, pour in the olive oil in a steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the salt and pepper if needed. Set aside. For the pasta: Bring a large pot of water to a boil and add salt. Add the pasta and cook until tender, stirring occasionally, about 11 minutes or according to the package directions. Drain the pasta, reserving 1 cup of the cooking liquid.
   In the meantime, heat a large saute pan over medium heat. Melt 1 tablespoon butter, add the olive oil and then stir in the sliced onions. Season with salt and pepper and cook, stirring frequently, until the onions begin to brown or caramelize, about 10 minutes.
   In the same pan, melt the remaining tablespoon of butter and add the mushrooms. Cook, stirring occasionally, until tender and brown, about 5 minutes.
   Add the drained pasta to the pan, along with the walnut pesto, Parmesan, lemon juice and reserved cooking liquid. Season with salt and pepper. Garnish with the roasted red peppers, lemon zest and Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 21505,"Wild Mushroom Couscous 2 tablespoons olive oil 1 onion, minced 3/4 pound portobello or white mushrooms, trimmed, wiped clean and sliced Salt and freshly ground black pepper, to taste 1 Italian sweet turkey sausage, sliced 5 cups water 2 chicken bouillon cubes 1 teaspoon herbes de Provence 1/4 teaspoon red pepper flakes, or to taste 1/2 teaspoon lemon pepper 1 2/3 cups couscous 3 tablespoons snipped fresh dill Extra virgin olive oil, for drizzling as garnish Freshly grated Parmesan to taste, as garnish Instructions: In a large nonstick skillet set over moderate heat, warm the oil until hot. Add the onion and cook, stirring, 5 minutes. Add the mushrooms and salt and pepper and cook, stirring occasionally, for 5 minutes more. Add the sausage and cook, stirring, until no longer pink. Add the water, bouillon cubes, herbes de Provence, red pepper flakes, and lemon pepper, bring to a boil and simmer, stirring for 2 minutes. Add the couscous and simmer, stirring occasionally until tender. Before serving stir in the dill. Serve the couscous in bowls, drizzled with extra virgin olive oil and freshly grated Parmesan if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 21506,"Thyme Roasted Carrots and Rabbit Bits a la Moutarde 1 pound baby heirloom carrots, preferably a mix of colors, tops trimmed Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 cloves garlic, crushed
1/2 bunch fresh thyme, separated into branches
1/4 pound rabbit livers, cleaned
1/4 pound rabbit kidneys, cleaned
1/4 pound rabbit hearts, cleaned
3 tablespoons unsalted butter
1 cup roasted chicken stock
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons creme fraiche
2 tablespoons minced fresh chives
2 tablespoons chiffonade fresh parsley Leaves of 1 bunch fresh chervil Instructions: Preheat the oven to 350 degrees F. Add the carrots to a large cast-iron pan and sprinkle with salt and pepper. Drizzle with the olive oil and add the garlic and thyme. Toss to combine, then roast until tender, about 20 minutes. Transfer to a serving dish. Meanwhile, heat a saute pan over medium-high heat. Pat the livers and kidneys dry, then split the hearts in half lengthwise and sprinkle with salt and pepper. Add 2 tablespoons butter to the pan and bring to a foam, then add the rabbit hearts and cook for 2 minutes. Add the livers and kidneys and cook on each side until golden but still rare, about 3 minutes more. Remove the rabbit bits from the pan and set aside. To the same pan, add the chicken stock, Dijon and whole-grain mustard and bring to a simmer. Add the remaining tablespoon butter and creme fraiche and stir until melted. Add the seared rabbit bits, chives and parsley. Stir until just combined and turn off the heat. Adjust the seasoning with salt and pepper. Spoon over the roasted carrots and garnish with the chervil. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 21507,"Sloppy Cubanos (Cuban Cousin to Joe) 1 tablespoon extra-virgin olive oil, once around the pan 1/4 to 1/3 pound chorizo, casings removed and finely chopped, about 1 cup 1 pound ground pork 2 garlic cloves, grated or finely chopped 1 teaspoon ground allspice 2 teaspoons paprika 2 teaspoons ground coriander Salt and freshly ground black pepper 2 tablespoons light or dark brown sugar 1 tablespoon Worcestershire sauce 1 lime, zested and juiced 1 cup chicken stock 1 (8-ounce) can tomato sauce 4 Portuguese rolls or sub rolls 4 deli-cut slices Swiss cheese 4 large dill or half sour pickles, chopped 1 bag plantain chips or other exotic chips Instructions: Preheat the broiler. Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook until browned, about 2 minutes, then add the pork. Cook the pork for 3 to 4 minutes, crumbling it with a wooden spoon, add the onions and garlic, and season the mixture with the allspice, paprika, coriander, salt and pepper. Cook the mixture for 5 minutes then add the sugar, Worcestershire, and lime zest and juice. Mix well to distribute the flavors, then stir in stock and tomato sauce. Bring to a bubble and simmer for a couple of minutes. Split the rolls and toast lightly under the broiler. Load the saucy meat mixture onto the rolls and top each with a slice of Swiss cheese. Return to the broiler for a minute to melt the cheese. Sprinkle with the chopped pickles and serve the sammies with a few chips alongside. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 21508,"Molasses Cookie Sandwiches 1 cup dark brown sugar 1 stick (1/2 cup) unsalted butter, melted and cooled 3 tablespoons molasses 1 teaspoons pure vanilla extract 1 large egg 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon table salt 1/4 cup granulated sugar Chocolate hazelnut spread, such as Nutella Instructions: Preheat the oven to 350 degrees F. Adjust the oven rack to middle. Line 2 sheet trays with parchment. Whisk the brown sugar in a large bowl to get rid of the lumps. Add the butter and stir until smooth. Stir in the molasses, vanilla and egg, mixing until well combined. Whisk together the flour, baking soda, ginger , cinnamon, cloves and salt in a separate medium bowl. Add the dry mixture to the butter mixture and stir until well incorporated and smooth, about 2 minutes. Pour the granulated sugar onto a plate. Divide the dough into 12 equal-size balls and roll them in the sugar. Arrange the dough on the prepared sheet trays at least 2 inches apart. Press gently to flatten. Bake about 17 minutes. Let cool completely on the sheet trays. Spread the chocolate hazelnut spread between 2 cookies and sandwich them together. Repeat with the remaining cookies. ","[Merlot, Cabernet Sauvignon, Malbec, Petite Sirah]" 21509,"Soft Buttered Broccoli 1 bunch broccoli (about 1 pound), trimmed and cut into large florets 2 tablespoons unsalted butter Kosher salt and freshly ground pepper Instructions: Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes. Transfer the broccoli to a large bowl. Add the butter and gently toss; season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21510,"Friday Pizza 24 ounces pizza dough 1 egg, beaten 4 cooked shrimp, chopped 1 small can tuna, with oil 4 ounces smoked buffalo mozzarella cheese, sliced 3 chopped fresh tomatoes 2 tablespoons lemon juice 1 tablespoon chopped red onion 1 teaspoon white vinegar 1 teaspoon dried oregano 3 basil leaves, torn Kosher salt and freshly ground black pepper Instructions: Preheat oven with a pizza stone to 350 degrees F. Roll out a piece of dough flat and thin, and large enough to cover handle of peel and complete the half circle of the peel. Brush parts of dough that will cover the handle with beaten egg. Once the dough is firm, cut the dough to complete the circle. Let dough rest for 1 hour. Combine remaining ingredients in a bowl. Mix well by hand. Put mixture on top of pizza. Bake pizza on pizza stone until cooked through, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Chianti, Vermentino]" 21511,"Nut-and-Seed Mix With Papaya 1 cup hazelnuts 1 cup pecans 1 cup almonds 1 cup walnuts 1/4 cup shredded coconut 1/2 cup dried papaya pieces 1/2 cup pitted dried dates, chopped 1/2 cup hulled pumpkin seeds 1/2 cup sunflower seeds 1 cup raisins Handful of flax seeds Instructions: Combine the ingredients in a large bowl. Store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21512,"Cocoa Colada Ice Pops 1/2 cup coconut milk 1/3 cup sugar Kosher salt 1/2 a 4-pound pineapple, peeled and cored 2 tablespoons cocoa nibs Instructions: Cook the coconut milk, sugar and a pinch of salt in a small saucepan over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Let cool completely at room temperature, at least 30 minutes. Meanwhile, roughly chop 3/4 of the pineapple half (you should have a heaping 2 cups of chopped pineapple). Cut the remaining pineapple into 1/3-inch pieces (about the size of a large corn kernel). Puree the cooled coconut milk mixture and roughly chopped pineapple in a blender until completely smooth, scraping down the sides partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout. Stir in the remaining pineapple pieces and the cocoa nibs. Pour the mixture into the molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately. ","[Syrah, Zinfandel, Tempranillo, Malbec]" 21513,"Coconut Cream Club Sandwich 1 3/4 cups milk 1/4 cup canned cream of coconut or coconut puree 1/2 vanilla bean, split 4 egg yolks 2/3 cup sugar 1/4 cup cornstarch 1 tablespoon butter 1/4 cup heavy cream, whipped 3 sheets phyllo 1/2 cup butter, clarified 3/4 cup sugar 1/2 cup shredded coconut, toasted 1 recipe cranberry compote 1 recipe glossy chocolate sauce 6 mint sprigs Instructions: For coconut custard: In a stainless steel sauce pan heat milk with coconut cream and vanilla bean until scalded. Meanwhile, whip yolks with sugar until very light and fluffy. On low speed mix in cornstarch. Gradually pour in hot milk infusion while mixing. Strain through a fine strainer back into the sauce pan and cook on high heat, whisking constantly until thickened and no starchy flavor is detected, about 5 minutes. Pour into a bowl and stir in butter. Place over an ice water bath and whisk constantly to chill. Fold in whipped cream. Keep chilled. For phyllo: Lay one sheet of phyllo on a parchment paper lined sheet pan. Brush with clarified butter, sprinkle with sugar and 1/4 cup toasted coconut. Repeat the process with the second and third sheets, omitting the coconut on top. Cut into 3- inch equilateral triangles. Place a sheet of parchment on top and weight it down with a heavy sheet pan small enough to fit inside of the other one. Bake at 350 degrees in a conventional oven checking until lightly golden brown, about 10 minutes. Let cool and break apart triangles. To serve: Stack phyllo, then coconut custard. Repeat, then top off with a piece of phyllo. Serve garnished with Cranberry Compote, Glossy Chocolate Sauce and a mint sprig. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]

" 21514,"Crab-Stuffed Poblano Peppers Cooking spray 1 cup crab cake mixture, reserved from Crab Cakes OR see recipe below 1/4 cup sour cream 1 (4-ounce) can diced green chiles 2 tablespoons chopped fresh cilantro leaves 4 poblano or green bell peppers, halved and seeded 1/2 cup shredded Monterey Jack cheese 12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat) 2 tablespoons lowfat sour cream 2 1/4 teaspoons oats (regular or quick-cooking) 2 1/4 teaspoons seasoned dry bread crumbs 3/4 teaspoon Dijon mustard 1/2 teaspoon crab boil seasoning (recommended: Old Bay) 1/4 teaspoon dried oregano Pinch ground black pepper 1/2 teaspoons olive oil Instructions: Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
In a medium bowl, combine crab cake mixture, sour cream, green chiles, and cilantro.
Stuff mixture into halved peppers and arrange side-by-side in bottom of prepared pan. Sprinkle cheese over filling.
Bake 10 to 12 minutes, until filling is hot and cheese is golden and bubbly. Serve hot. In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21515,"Apple Pie Punch 2 cups apple juice or cider 4 ounces spiced rum 2 ounces cinnamon Schnapps 1 red apple, sliced Instructions: Combine apple juice, rum, and Schnapps in a punch bowl or pitcher. Serve punch over ice and garnish with red apple slices. ","[Rum, Cinnamon Schnapps]" 21516,"Canteen Clam Chowder 1/4 cup olive oil 4 tablespoons chopped garlic 1/4 cup cooked bacon bits 1 tablespoon ground white pepper 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh oregano 4 to 5 bay leaves 2 onions, finely diced 4 stalks celery, diced 1 cup sherry 1/2 cup clam stock 1/2 cup butter, at room temperature 1/2 cup all-purpose flour 4 cups heavy cream 1 1/2 pounds red potatoes, diced, cooked 2 pounds chopped clams Instructions: Heat a large stockpot over low heat and add the olive oil. Once hot, add the chopped garlic and let brown. Add the bacon. Let cook for a few minutes and then stir in the pepper, basil, oregano, and bay leaves. Add the onions, celery, sherry, and stock, stirring frequently, 30 to 40 minutes. After the onions and celery are half cooked, turn the heat to medium-low and simmer. Heat the heavy cream in a medium saucepan. Mix the butter and flour together to form a paste. Add to the cream and stir to incorporate. Confirm the onions, celery, and potatoes are cooked to desired tenderness, and then add the cooked potatoes, chopped clams and cream. Reduce the heat and simmer, stirring occasionally, until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21517,"Shrimp and Chicken Vietnamese Summer Rolls 3 large pots, filled 3/4 of the way with water 3 boneless, skinless chicken breasts Ice bath, for chilling the blanched ingredients 1 pound medium shrimp 8 ounces bean thread noodles (glass noodles) Sesame oil, to taste 1/2 head iceberg lettuce, shredded 2 cucumbers, peeled, seeded and julienned 1 pound carrots, peeled and grated 1 bunch fresh mint, leaves washed, picked and sliced thinly 1 bunch fresh basil, leaves washed, picked and sliced thinly 1 package large round rice paper wrappers Soy Sauce, for dipping Instructions: Bring water to a boil in each of the 3 large pots. Salt the water as it reaches a boil. In another pot of boiling, salted water, add the chicken. Reduce the heat and simmer until cooked through, about 6 to 8 minutes. Chill fully in an ice bath and drain. Slice into thin strips and place in a bowl. Refrigerate until ready to use. Leaving the shrimp in their shells, drop them into 1 pot of boiling, salted water and cook for about 4 minutes. Remove with a slotted spoon to an ice bath until fully chilled. Peel each shrimp, discarding the shells, and slice in half down the length of the shrimp so that you have 2 flat, identical crescent-shaped pieces. Place in a bowl and refrigerate until ready to use. Drop the bean thread noodles into the third pot of boiling salted water and cook until done, about 2 to 3 minutes. Drain and cool under cold, running water. When cooled, sprinkle with a little sesame oil, to taste. Toss the noodles until they are all lightly coated with the sesame oil. Place in a bowl and refrigerate until ready to use. When ready to assemble the rolls, line up all of the components?the chicken, shrimp, noodles, lettuce, cucumbers, carrots, mint, and basil, in their own containers?on the work surface or table. Fill a large, flat bowl with warm water, making sure it is large enough to fit the rice paper wrappers. Lay a clean towel on the workspace in front of you. Carefully dip the round wrapper into the water, just to get it wet all over, trying not to crack it. It will still be slightly hard. Remove it from the water and lay it onto the clean towel, where it will continue to soften. Layer a small amount of each of the ingredients on the bottom 1/3 of the wrap. Start with a few strips of chicken, then 2 to 3 pieces of shrimp, then some noodles, then some lettuce, then some slices of cucumber, followed by some shreds of carrot, and then a pinch each of mint and basil. Fold up the bottom 1/3, fold in the sides and roll up the rest of the length to make an egg roll shape. Set aside and continue with the rest of the ingredients until all of the rice wrappers are used. Serve with soy sauce for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 21518,"Pomegranate Pear Sundaes 2 cups unsweetened pomegranate juice ? cup sugar 2 cinnamon sticks 4 whole cloves 4 ripe but firm Bosc pears, peeled, halved, and cored 8 scoops Market Pantry? Vanilla Ice Cream Instructions:

1. In a large saucepan, bring the juice, sugar, cinnamon sticks, and cloves to a boil. Add the pears and reduce the heat to simmer until tender, about 10 minutes.
2. Transfer the pears to a serving dish and boil the pomegranate juice until syrupy and reduced to ½ cup, about 10 minutes. Discard the spices; let the syrup cool slightly.
3. Arrange 1 pear half and 1 ice cream scoop in each serving dish. Drizzle the syrup on top and serve immediately. Tip: The pears and syrup can be refrigerated in an airtight container for up to 2 days before serving with ice cream. ","[Rhone Blends, Moscato, Vinho Verde]" 21519,"Parmesan Salad Bowl Mounded 1/2 cup freshly shredded Parmesan Pinch crushed red pepper
   1 1/2 cups mixed greens
   2 tablespoons bottled salad dressing
   1/4 red onion, thinly sliced 1 radish, sliced 4 blackberries
   2 tablespoons crumbled feta
   Instructions: Heat a 12-inch nonstick skillet over medium-low heat. Mix together the Parmesan and crushed red pepper in a small bowl. Add to the skillet in a very thin layer and cook until it is light brown, melted and bubbly, about 1 1/2 to 2 minutes. Remove the skillet from the heat and allow to sit and cool slightly, 20 to 30 seconds. Loosen the cheese circle by running a rubber spatula around the edge of the skillet. Carefully transfer the cheese to the inside of a small bowl (approximately 1 1/2 to 2 quarts), using the spatula to help push and form the cheese to the shape of the bowl. Allow it to cool for several minutes before removing to allow the shape to set. (You can leave it inside the bowl until serving.) Place the Parmesan bowl on a plate and fill with the greens. Drizzle the salad with the dressing. Top with the red onion, radish, blackberries and feta. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 21520,"Opor (Indonesian Candlenut Curry) 5 cups coconut milk 2 tablespoons minced shallots
   1 1/2 tablespoons ground candlenut (see Cook's Notes)
   1 1/2 tablespoons minced garlic
   1 tablespoon minced galangal
   2 teaspoons ground toasted coriander
   1 teaspoon ground toasted cumin
   1 teaspoon minced ginger
   1 teaspoon ground white pepper
   5 lime leaves
   2 Indonesian bay leaves (see Cook's Notes) 1 stalk lemongrass, minced 2 pounds boneless skinless chicken breast, cut into bite-size pieces 2 teaspoons sugar
   1 teaspoon kosher salt
   Instructions: Boil the coconut milk in a wok or large pan over high heat. Once boiling, add the shallots, candlenut, garlic, galangal, coriander, cumin, ginger, white pepper, lime leaves, bay leaves and lemongrass. Bring back to a boil, then add the chicken. Cook until the chicken is done, about 20 minutes. Then add the sugar and salt. ","[Syrah, Tempranillo, Garnacha, Riesling]" 21521,"Summer Minestrone 1/4 cup extra-virgin olive oil 2 garlic cloves, peeled and minced 1 medium onion, diced 1 bay leaf 3 sprigs fresh marjoram 2 tablespoons chopped fresh basil leaves 2 celery ribs, peeled and chopped 1 bunch asparagus, cut into 1-inch pieces 2 cups young green beans, cut into 1-inch pieces 2 cups shelled English peas (or substitute frozen) Kosher salt and freshly ground black pepper 2 quarts low-sodium chicken stock, enough to cover 1 cup heavy cream Basil and Mint Pesto, recipe follows 1 bunch watercress or parsley 1 cup fresh basil leaves 1 cup fresh mint leaves 1/2 cup Parmesan or Romano 1/2 cup pine nuts, toasted 4 garlic cloves, roughly chopped 1/4 teaspoon salt 1/2 cup extra-virgin olive oil Instructions: In a large, heavy pot add a 3-count of extra-virgin olive oil. Add garlic, onion, bay leaf, marjoram and basil. Saute gently until fragrant. Add the vegetables and cook a little of the moisture out, about 5 to 7 minutes. Season with salt and pepper. Dump in the chicken stock and heavy cream bring to a gentle boil. Reduce heat and simmer uncovered for 15 to 20 so the flavours can come together - do not let it boil hard. Remove half of the vegetables from the pot and puree and add back to the pot to thicken. Simmer for 5 to 7 minutes until the vegetables are just tender. Serve each bowl with a spoonful of basil and mint pesto on top, a drizzle of extra-virgin olive oil and some freshly ground black pepper. Garnish with watercress or parsley. Put all the ingredients into a food processor and pulse until just combined and the pesto still has a lot of texture. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 21522,"Patatas en Salsa Verde 1/3 cup Spanish olive oil 2 pounds Russet potatoes, peeled and sliced 1/2 inch thick 1 small onion, finely chopped 1 clove garlic, finely chopped 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 3/4 cup boiling water 1/4 cup dry white wine 1/2 bunch finely chopped parsley Instructions: Heat the olive oil in a large, heavy skillet over high heat. When it is very hot, add the potatoes. Cook for 10 minutes, turning frequently with a metal spatula, until they are light brown on all sides. If there is quite a lot of oil remaining in the pan, drain off and discard some of it. Scatter the onion, garlic, salt and pepper evenly over the potatoes and pour in the boiling water and the wine. Do not stir, but instead shake the pan back and forth for a minute to distribute the water evenly. Cover the skillet and turn the heat to low. Simmer for about 20 minutes, or until the potatoes are tender but not mushy. Shake the skillet back and forth occasionally to stop the potatoes from sticking. Three minutes before the potatoes will be done, stir in the parsley. With a slotted spoon, transfer the potatoes to a warm serving platter and pour some of the cooking juices over them. Pass the remaining cooking juices, if desired. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 21523,"Porchetta 8 ounces pancetta, finely chopped 10 cloves garlic, minced Grated zest of 3 lemons Grated zest of 1 orange 1/2 cup chopped fresh flat-leaf parsley Leaves from 4 sprigs fresh rosemary, chopped Kosher salt 2 tablespoons red pepper flakes 2 tablespoons rinsed capers, chopped 1 10-to-12-pound skin-on boneless fresh ham, butterflied Instructions: Preheat the oven to 350 degrees F. Put the pancetta in the bowl of a food processor and pulse until it forms a paste. Transfer to a bowl and mix in by hand the garlic, citrus zests, parsley, rosemary, red pepper flakes, capers and 2 tablespoons salt until thoroughly blended. Put the ham flesh-side up on a cutting board and score the meat with the tip of a sharp knife every inch or so in a cross-hatch pattern. Rub the pancetta paste into the meat, making sure to get it into the score marks. Flip the ham over and score the skin with the knife as you did the flesh. Roll the ham up skin-side out and secure with kitchen twine. Season the skin lightly with salt. Put the pork in a roasting pan and transfer to the oven to roast for 2 hours. Increase the oven temperature to 400 degrees F and roast until the pork reaches an internal temperature of 170 degrees F and the skin is nice and crisp, about 1 hour, 30 minutes. Remove from the oven and let rest for 30 minutes. Thinly slice the porchetta before serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 21524,"Breakfast Nachos 3/4 Lb bulk chorizo Vegetable oil as needed 1 small onion, chopped 1 tablespoon butter 3 eggs 1 T water Salt to taste Salted tortilla chips 6-8 oz. mild cheddar cheese Sabra Classic or Homestyle Salsa Instructions: 1.) PREHEAT oven to 350 F. 2.) SAUTE chorizo over medium heat. Remove the chorizo from the skillet with a slotted spoon and drain it. 3.) REDUCE heat to medium-low and add onion. Saute the onion for about 10 minutes, until soft and reserve. 4.) MELT butter in a shallow, medium baking dish in the oven. 5.) WHISK eggs, chorizo, water and salt in a bowl. Remove the baking dish from the oven and pour the eggs into the warm dish. 6.) TOP eggs with enough chips to make a single dense layer 7.) SCATTER onions and cheese over the chips. 8.) BAKE for 5-8 minutes, or until the eggs are set lightly and the cheese is melted. 9.) TOP with your favorite Sabra Salsa and serve immediately. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 21525,"Belgian Waffles 1 tablespoons butter 1 pint blueberries 1/4 cup granulated sugar 1/2 lemon, juiced 1 cup heavy cream, chilled 2 tablespoons granulated sugar 1 teaspoon natural vanilla extract Instructions: In a large mixing bowl, prepare your favorite waffle mix according to package directions. Preheat waffle iron according to manufacturer's guidelines. Lightly spray the waffle iron with nonstick spray. Using a 4-ounce ladle or 1/2 cup measure, ladle batter for waffle into the iron, spreading evenly. Close the waffle iron and cook for 2 minutes or until waffles are golden and the steaming stops. Repeat with remaining batter. Serve with Whipped Cream and Blueberry Syrup. In a small saucepan over medium heat, combine butter, blueberries, sugar and lemon. Stir gently until the berries break down and release their natural juice. The consistency should remain a bit chunky. Serve hot over waffles. Using a hand-held electric beater on high speed, beat the cream in a chilled stainless steel bowl until it begins to thicken. Add sugar and vanilla. Continue to beat until the cream forms stiff peaks. Refrigerate until ready to use. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 21526,"Byelorussian Kolduny (Potato Pancakes Stuffed with Ground Meat) 2 1/2 ounces ground chicken 2 ounces ground beef 2 ounces yellow onion, cut in small pieces 3/4 teaspoon salt 1/4 teaspoon ground black pepper 14 ounces fresh potato, peeled and cut into small cubes 4 round tablespoons all-purpose flour 1/2 beaten egg 2 ounces vegetable oil Instructions: Mix the chicken, beef, onions, 1/4 teaspoon salt and pepper. Form 3 thin patties about 4 1/2 inches in diameter.
   Add the potatoes and remaining 1-ounce onions to a grinder and grind everything until the batter is smooth. Pour the batter in a bowl and add the flour, the remaining 1/2 teaspoon salt and the egg. Mix everything thoroughly. Form the batter into round thin pancakes.
   Heat the oil in a pan. Place a potato pancake in the pan, topped with a meat patty and covered by more potato batter, covering all the meat. Fry the pancake on one side, about 1 minute. Flip it to the other side with a spatula, holding the top of the not-fried side with the fork. Make the fire smaller and cover the pan. Fry for 5 to 7 minutes, turning the pancakes over from time to time. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21527,"DaSpot Chicken Sandwich Canola oil, for frying 2 tablespoons olive oil 1 (3 to 4-pound) store-bought rotisserie chicken 1/4 cup diced red pepper 1/4 cup diced green pepper 1/2 cup diced onion 1 jalapeno seeded and diced 1 tablespoon minced garlic 1 teaspoon granulated chicken bouillon Pinch cayenne Salt and freshly ground black pepper 1 egg 3 tablespoons panko bread crumbs Chipotle Mayo, recipe follows 1 pint store-bought tabbouleh salad 4 to 6 Portuguese rolls, split 1 cup all-purpose flour Salt and freshly ground black pepper 3 eggs, beaten 2 cups panko bread crumbs, in shallow dish Chipotle Mayo, recipe follows 1 cup mayonnaise 1 lemon, juiced 1 teaspoon minced garlic 2 chipotle peppers, minced Pinch kosher salt Pinch cracked black pepper 1 teaspoon chopped garlic Instructions: Preheat a deep-fryer with canola oil to 350 degrees F. Pick the chicken from the bones and add to a large bowl. Set aside. In a medium saute pan over medium-high heat, add the 2 tablespoons of olive oil. Add the peppers, onions, jalapenos, and garlic and cook until slightly caramelized. Stir in the bouillon and cayenne and season with salt and pepper, to taste. Place pepper and onion mixture, picked chicken, egg and bread crumbs into a food processor and pulse until well incorporated and slightly chunky. Form chicken mixture into burger-size patties. Put the flour into a shallow dish and season with salt and pepper. Put the eggs and bread crumbs into separate shallow dishes. Bread the patties by dredging into the seasoned flour, then the eggs and finally through the bread crumbs. Transfer to a platter. Fry the patties until crispy and golden, 1 to 2 minutes. Spread Chipotle Mayo on both sides of the Portuguese rolls. Add the chicken patties to the bottom of the rolls and top with a good spoonful of tabbouleh. Cover with the roll tops and serve. In a small bowl, mix all the ingredients until well incorporated. Cover and put in the refrigerator until ready to use. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 21528,"Mezcalita 1/4 cup nacho cheese chips Pinch sea salt 1 tablespoon agave, for rimming
   2 ounces mezcal
   1 ounce lime juice
   1 ounce Simple Syrup, recipe follows 1 cup sugar Instructions: Preheat the oven to 350 degrees F. Crush the nacho cheese chips, reserving 1 whole chip for garnish. Place the chip crumbs on a baking sheet and toast until dark, 5 to 10 minutes; add the sea salt and let cool. Rim a martini glass with agave, then coat the rim of the glass with the chip crumbles. Add the mezcal, lime juice and Simple Syrup to a cocktail shaker with ice and shake vigorously. Strain into the prepared glass and garnish with the reserved nacho cheese chip. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. ","[Tequila, Mezcal, Cava, Sauvignon Blanc]" 21529,"Pecan Pralines 1 cup firmly packed light brown sugar 1 cup granulated sugar 1/2 cup light cream 2 tablespoons salted butter 1 cup pecan halves Instructions: Place both types sugar and the cream in a heavy saucepan and bring to a boil over medium heat, stirring constantly. When the temperature reaches 228 degrees on candy thermometer, stir in the butter and pecans and continue to cook, stirring constantly, until the mixture reaches 236 degrees. Remove the pan from the heat and allow the mixture to cool for 5 minutes. Beat the mixture with a wooden spoon until the candy coats the pecans but does not lose its gloss. Drop the pralines 1 tablespoon at a time onto a well-greased piece of aluminum foil or a slab of confectioner's marble. Allow the pralines to cool. They can be eaten as is, stored in tins, or crumbled over vanilla ice cream for a New Orleans - style dessert. ","[Chardonnay, Riesling, Moscato, Port]" 21530,"Frozen Lemonade Pie 2 cups graham cracker crumbs 1/4 cup granulated sugar 7 tablespoons butter, melted One 14-ounce can sweetened condensed milk, chilled One 12-ounce container whipped topping, thawed One 6-fluid-ounce can frozen lemonade concentrate, unthawed 1 teaspoon candied lemon peel, for garnish Instructions: For the crust: Preheat the oven to 350 degrees F.
   In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.
   For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.
   Sprinkle with a little candied lemon peel and serve! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 21531,"Korean Dumplings: Mandu 1/4 pound ground beef 3 ounces vegetable oil 3 ounces minced Spanish onion 3 ounces shredded cabbage 2 ounces roughly chopped bean sprouts 1 scallion, finely chopped 4 ounces firm tofu, mashed to a fine consistency 1 1/2 tablespoons hoisin 1 1/2 tablespoons salt Dash pepper 24 wonton skins 1 egg beaten Oil, for frying 8 tablespoons soy sauce 6 tablespoons rice vinegar 2 teaspoons granulated sugar 2 teaspoons green onion, finely chopped 2 teaspoons sesame seeds, toasted Instructions: Heat wok over medium-high heat, add 2 ounces of oil and stir-fry meat until brown, mashing with a fork to break into small pieces. Drain off fat and set meat aside. Wash pan and dry thoroughly. Heat 1 ounce of oil over high heat for 1 minute. Add onions and saute for 2 to 3 minutes or until limp. Add cabbage and continue to cook, stirring frequently, for another 2 to 3 minutes or until cabbage is crisp-tender. Add bean sprouts, scallions, and tofu, mix well and cook for 1 to 2 minutes more. Remove pan from heat and pour cooked mixture into a colander to drain excess liquid. In a large bowl, combine meat, vegetables, hoisin, salt, and pepper and mix well. Place 1 wonton skin on a flat surface. Cover remaining skins with a slightly damp kitchen towel (not terry cloth) so they won't dry out. Brush the edges of skin with a beaten egg. Place about 1 teaspoon of filling mixture just above the center of skin. Fold skin in half over filling to form a triangle and press edges together to seal. Repeat with remaining skins. Fill and preheat fryer to 375 degrees F. and deep-fry dumplings until golden brown. Serve immediately with vinegar-soy dipping sauce. For vinegar-soy sauce: Combine all ingredients in a bowl. Stir to dissolve sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21532,"Dark Chocolate Pecan Bars Cooking spray 1/3 cup pecans 2 cups all-purpose flour 1/2 cup granulated sugar 1/2 teaspoon salt 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into cubes 3/4 cup dark corn syrup 1/2 cup granulated sugar 1/2 cup packed light brown sugar 4 large eggs 4 tablespoons unsalted butter, melted 2 teaspoons pure vanilla extract Pinch of salt 1 1/2 cups pecans, roughly chopped
   3 ounces bittersweet chocolate, roughly chopped Instructions: Make the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Pulse the pecans in a food processor until finely ground. Add the flour, granulated sugar and salt and pulse to combine. Add the cold butter and pulse until the dough starts clumping together (it will still be crumbly). Transfer to the baking dish and press into an even layer with your fingers. Bake until golden brown and set, 25 to 30 minutes. Meanwhile, make the topping: Whisk the corn syrup, granulated sugar, brown sugar, eggs, melted butter, vanilla and salt in a large bowl until smooth, then stir in the pecans.
   Spread the topping over the warm crust and sprinkle evenly with the chocolate. Return to the oven and bake until the top is set and no longer jiggly, 25 to 30 minutes. Transfer to a rack and let cool completely in the pan. Remove and cut into diamonds or squares.
   ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]

" 21533,"Candied Carrot Rose Tart 2 large carrots (about 1 1/4 pounds) 1 1/2 cups sugar Juice of 1/2 lemon 1/2 cup dried apricots 1/2 cup golden raisins 1 cup pistachios 1 cup walnuts Kosher salt 1 1/2 sticks unsalted butter, melted 5 large phyllo sheets, thawed if frozen
Instructions: Preheat the oven to 400 degrees F. Peel the carrots and discard the skins. Using a vegetable peeler, peel long, wide ribbons of carrot until you can no longer make ribbons. Combine the carrot ribbons with the sugar and 1 1/2 cups water in a large saucepan. Bring to a simmer over high heat, stirring occasionally, then immediately remove the carrots with tongs to a rimmed baking sheet. Spread into a single layer and let cool, pouring any syrup from the bottom of the baking sheet back into the pot. Simmer the syrup until lots of small bubbles form on the surface and it is a bright orange color, about 10 minutes. (You should have 1 cup of syrup left.) Let cool for 5 minutes, then stir in the lemon juice. Remove to a heatproof container and refrigerate until cool, 1 hour. Meanwhile, combine the apricots and raisins in a food processor and pulse until roughly chopped, about 10 pulses. Add the nuts and 1/4 teaspoon salt, scrape down the sides and pulse until the nuts are roughly chopped, another 10 pulses. Set aside.
Brush an 8-inch springform pan with butter and line with 1 sheet phyllo. Tuck any phyllo the hangs over the edge into the edges of the pan. Brush generously with butter and lay the next sheet of phyllo on top going in the other direction. Brush generously with butter and repeat this pattern with the remaining phyllo. Put the nut and fruit mixture into the pan and pack it down firmly so it is evenly spread out.
Arrange the carrot strips on a work surface next to each other so they are about 1-inch wide. Starting from one end, roll them up loosely. Put them on top of the nuts so you can see the spiral of the carrot. Repeat with the remaining carrots until the top is covered in 30 to 40 carrot flowers.
Put the pan on a baking sheet and bake until the phyllo is golden, 25 to 30 minutes. While it is still hot, drizzle the cold syrup all over the carrots until the nuts are just covered in syrup. Remove the sides of the pan and let cool until fully cooled and set, about 2 hours, before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 21534,"Grande \Appassionato Rush
1 ounce vanilla syrup Ground cinnamon 2 (1 1/4-ounce) shots espresso 12 ounces milk, steamed to 150 degrees F Instructions: First, pour the vanilla syrup into the bottom of a cup. Sprinkle a small amount of cinnamon on top of the syrup. Add both espresso shots and mix well. Add the steamed milk until cup is 3/4 full, holding back foam. Top off the drink with velvet foam from steamed milk. Garnish with cinnamon. ","[Barolo, Barbaresco, Dolcetto]" 21535,"Rum Balls 2 cups finely ground cake crumbs from a leftover cake 2 tablespoons cocoa powder, optional 1 cup powdered sugar, sifted, plus extra for rolling 1 cup finely chopped pecans or walnuts 2 to 4 tablespoons honey 1/4 cup dark rum 4 ounces semisweet chocolate, melted, optional Instructions: In a mixing bowl fitted with the paddle attachment, or by hand, mix together the cake crumbs, cocoa powder, powdered sugar, and nuts. Stir in the 2 tablespoons of honey and the rum. Using your hands, try to form the mixture into a ball. If the mixture won't hold together add a little more honey. Roll the mixture into 1-inch balls, then roll them in powdered sugar or melted chocolate, and let them set up. Then, let them age or ripen 24 hours. ","[Port, Tawny Port, Moscato, Riesling]" 21536,"Crab Cakes 1 garlic clove 4 spring onions, chopped 1 pound 2 ounces (500 grams) crabmeat 3 teaspoons Japanese wasabi 2 teaspoons rice vinegar 2 teaspoons tamari or Japanese soy sauce 4 ounces (100 grams) brown rice flour Groundnut or other vegetable oil, for frying Limes sliced into segments, to garnish Instructions: Place the garlic and the spring onions into the bowl of a food processor and blend until finely chopped. Add the crabmeat, wasabi, rice vinegar, tamari or soy sauce and the rice flour to the bowl. Blend the mixture again until it has combined to form a rough paste. In a large frying pan, add enough oil to fill the pan to a depth of 1/4-inch. Heat the oil until a bread cube sizzles and turns golden-brown when added (CAUTION: Hot oil can be dangerous. Do not leave unattended). Roll teaspoonfuls of crab mixture into balls with your hands. Flatten the balls slightly and carefully place them into the hot oil. Fry the crab cakes until they turn golden-brown on both sides and are cooked through (only cook 8 to 10 crab cakes at a time so that they can be turned quickly and the oil temperature doesn't drop too much). Drain the crab cakes on kitchen paper. To serve place the crab cakes on a clean plate and place the lime segments around the plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21537,"New Mexican-Style Soft Tacos with Hacked Chicken and Salsa Verde 3 tablespoons olive oil 2 pounds chicken legs and thighs, skin removed Salt 3 tablespoons ancho cl powder 1 large yellow onion, thinly sliced 4 cloves garlic, thinly sliced 1 ancho cl, coarsely chopped 2 New Mexican chiles, coarsely chopped 4 cups chicken stock 6 sprigs cilantro, plus more chopped, for garnish 12 flour tortillas, warmed Salsa Verde, recipe follows 2 tablespoons olive oil 1 medium red onion, coarsely chopped 1 jalapeno, coarsely diced 8 tomatillos, husked and coarsely chopped 3 tablespoons fresh lime juice 2 tablespoons honey 1/4 cup chopped cilantro leaves Salt and freshly ground pepper Instructions: Preheat oven to 350 degrees F. Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and ancho cl powder. Sear, skin side down, in the oil until golden brown. Turn over and brown on the other side. Remove the chicken to a plate. Add the onion to the pan and cook until lightly golden brown. Add the garlic and cook for 1 minute longer. Add the chicken back to the pot, add the chiles, stock, and cilantro, and bring to a boil. Cover and roast in the oven until the chicken easily falls away from the bone, about 40 minutes. Remove the chicken from the pot and strain the cooking liquid into a bowl. When the chicken is cool enough to handle, remove bones and cut or shred the meat into bite-sized pieces. Place the reserved cooking liquid into a medium saucepan and bring to a simmer. Add the shredded chicken, turn off the heat and let warm. Divide the warm chicken among the warm tortillas, top with Salsa Verde and chopped cilantro. Heat oil in a large skillet over medium heat. Add the onions and jalapeno and cook until soft. Add the tomatillos and cook until soft, about 10 to 15 minutes. Transfer the mixture to a blender, add the lime juice, honey, and cilantro, and blend until smooth. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 21538,"Maple Encrusted Chicken with Nectarine Brandy Sauce Butter, for greasing pan 6 boneless, skinless chicken breast halves 1 cup finely ground pecans 1 tablespoon Dijon mustard 1 tablespoon maple syrup 1 tablespoon butter, melted 1 tablespoon brandy 1 egg white, slightly beaten 1/4 teaspoon freshly ground pepper Nectarine Brandy Sauce, recipe follows Fresh parsley sprigs, for garnish Seasonal flowers, optional, for garnish 2 nectarines, peeled, pitted, and finely diced 1/4 cup diced sweet onion 1 cup sour cream 2 tablespoons brandy 2 tablespoons maple syrup 1 tablespoon Dijon mustard Instructions: Preheat the oven to 375 degrees F.
Lightly butter the bottom of a 13 by 9 by 2-inch baking dish. Arrange chicken in dish in a single layer. In a medium bowl, mix together the pecans, mustard, maple syrup, melted butter, brandy, egg white, and pepper. Spread mixture evenly over each chicken breast. Bake, uncovered, for 40 minutes. Arrange chicken on a platter and spoon Nectarine Brandy Sauce over each piece. Garnish with parsley sprigs and seasonal flowers. Serve with additional sauce on the side. In medium saucepan, combine all ingredients and cook over low heat, stirring occasionally, for about 20 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21539,"Maple Syrup Creme Brulee 2 cups heavy cream 1/2 vanilla bean 1 small egg 3 large egg yolks 7 tablespoons Grade B maple syrup 4 tablespoons demarara sugar, for topping 6 (4-ounce) brulee molds Instructions: Preheat the oven to 325 degrees F. Pour the heavy cream into a non-reactive saucepan and place over medium heat. While the cream is heating, slice the vanilla bean in half lengthwise, using a sharp paring knife. Separate the seeds from the skin by scraping the bean with the knife. Place the seeds and skin in the heating cream. Scald the cream by heating it until bubbles start to form around the edge of the pan. Remove from the heat. In a large mixing bowl, whisk together the whole egg, egg yolks, and maple syrup until well blended. Continue to whisk while slowly pouring the hot cream into the egg mixture and whisk until the mixture is smooth and homogenous in color. Pour the mixture through a fine-mesh sieve to remove the vanilla bean pieces and overcooked eggs. Your next step will be made easier if you strain the mixture into a large measuring cup with a spout. Place the molds on a baking sheet with 1-inch-high sides. Fill the molds half-full with the custard and set the sheet in the oven (it?s much easier to transfer the sheet with the molds only half-full). Now, finish filling the molds to the top. It is important to fill the molds to the top, as the custard will lose volume as it bakes. Traditionally, creme brulee is baked in a hot water bath to insulate the custard from the direct heat of the oven and to keep the eggs from cooking too fast, which would cause them to separate. Using hot water from the tap, pour enough water into the baking sheet to reach halfway up the sides of the molds. If you are using a convection oven, however, a water bath is not needed because the even circulation of the air insulates the custard from the direct heat. In either case, baking time is approximately the same, about 40 minutes. When baked correctly, the custard should tremble slightly when gently shaken. If you detect any liquid under the skin, the custard is under baked. Put them back in the oven and shake them every 5 minutes or so until they are ready. Remove the molds from the water bath and place on a cooling rack for 30 minutes. Then refrigerate for 2 hours (or for to 3 days) before serving; the custards will finish setting in the refrigerator. Let the water bath cool before removing it from the oven. Preheat the broiler. If condensation occurs during chilling, carefully blot with a paper towel to remove moisture. Place the molds on a clean baking sheet. Sprinkle 2 teaspoons of the sugar over the top of the custards. It is important to spread the sugar evenly; if it is too thick or too thin in places, the caramelization will not be even across the top. When the broiler is hot, place the sheet about 4 inches under the broiler and broil until the sugar is caramelized. Keep a close eye on the creme brulee during broiling. They are finished when they are light brown. Place each mold on a small dessert plate and serve immediately. Wine suggestion: Essencia, Quady Winery ","[Essencia, Taittinger Brut, Meursault]

" 21540,"Kiwi-Watermelon-Lime Juice 2 kiwis, peeled 1 1/4 cups chopped watermelon 2 large, juicy limes, peel and pith removed 1 tablespoon chia seeds, optional Instructions: Juice, in this order, the kiwis, watermelon and limes, following your juicer's specific settings for each. Stir in the chia seeds if using and let soak for 5 minutes. Serve the juice immediately over ice, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 21541,"Thai Iced Tea 4 tea bags, black or orange pekoe 1 (12-ounce) can sweetened condensed milk 1 orange, sliced, for garnish 4 ounces orange vodka (optional) Instructions: In a large pot over high heat, bring 6 cups water to a boil. Remove from the heat and add the tea bags. Steep for 10 minutes, remove the tea bags, and let cool. Pour into a clean container and chill. Fill 4 tall glasses with ice. Pour the tea three-quarters of the way up and top each with sweetened condensed milk. Serve garnished with an orange slice. For the adults, top with vodka. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Ros]" 21542,"Cornish Game Hens, Stuffed Under the Skin 1/4 cup washed basil leaves, cut into chiffonade Small clove garlic, or garlic paste 1/2 cup low-fat ricotta cheese About 1/4 to 1/3 cup fresh bread crumbs 1 egg yolk Salt and pepper 1 rock Cornish game hen, about 1 and 1/2 pounds in weight Olive oil Salt and freshly ground black pepper Serving suggestions: bread and 1 or 2 vegetable purees Instructions: Preheat oven to 450 degrees. In a small mixing bowl, combine basil, garlic, ricotta cheese and soft bread crumbs; bind the ingredients together with egg yolk. With heavy shears, cut each bird along one side of backbone and remove as much fat as possible. Cut backbone away; insert your fingers under the skin covering the breast and top of drumsticks. Loosen skin as much as possible and insert some stuffing between flesh and skin. Set bird halves, breast side up in a baking pan; rub olive oil over the skin and season with salt and pepper. Bake for about 10 minutes, lower heat to 375 degrees and bake for 35 to 40 minutes longer or until done; let bird rest 10 minute before serving to let stuffing settle and firm up. Serve with bread and 1 or 2 vegetable purees. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 21543,"White Chocolate Grand Marnier Sauce 1/2 cup heavy cream 4 ounces white chocolate, chopped Orange flavored liqueur (recommended: Grand Marnier) Instructions: Bring the cream to a bare simmer in a saucepan. Meanwhile, place chocolate in a bowl over a saucepan of simmering water. Pour the hot cream into the chocolate and stir or whisk until smooth and combined. Add the liqueur, to taste. Stir to combine and serve. ","[Chardonnay, Riesling, Gewrztraminer]" 21544,"Coriander Crusted Salmon on Warm Potato and Arugula 4 (5-ounce) salmon fillets 2 tablespoons ground coriander seeds 2 tablespoons ground black pepper 3 teaspoons Dijon mustard 1 teaspoon soy sauce 1 ounce chopped chives 1 red onion, sliced 3 teaspoons rice wine vinegar 6 tablespoons olive oil 8 ounces red Catskill cranberry potatoes 8 ounces blue potatoes 6 ounces arugula 2 ounces lime juice 1 teaspoon freshly ground black pepper Salt Instructions: Preheat the oven to 350 degrees F. Coat each salmon fillet on 1 side with the ground coriander and black pepper, and set aside. In a large mixing bowl, combine the Dijon mustard, soy sauce, chives, red onions, and rice wine vinegar. Slowly whisk in the olive oil until emulsified. Set aside. Cut the potatoes into 1/2-inch cubes with the skins on. Blanch in very salty water and keep warm. In a small pot over medium heat add the blanched potatoes and dressing and bring to a slow simmer. Season with salt and pepper and keep aside. With a very hot skillet, sear the salmon, coriander side down, with a little olive oil. Cook on 1 side for approximately 1 to 2 minutes, and then flip over and place on a small oven proof platter to finish in the oven for about 5 minutes. In a bowl, mix the arugula with the lime juice, black pepper, and salt. To serve, spoon the warm potato salad on the center of each plate. Place the salmon fillets on top and add the arugula around the plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 21545,"Egg Ribbon Soup with Shrimp and Spinach 6 cups chicken broth 8 ounces (net) peeled and deveined shrimp, cut into 1/2 inch chunks 1/2 pound spinach, stemmed and washed 4 eggs, lightly beaten Salt and pepper Oriental sesame oil, chili oil or chili paste to drizzle in, optional Fresh lime wedges. Instructions: Bring broth to a boil in a medium saucepan. Add shrimp to soup and bring back to a boil. Add spinach and bring back to a simmer. Pour beaten eggs into soup in a steady stream; eggs will curdle into ribbon shaped strands. Season to taste with salt and pepper and remove saucepan from heat. Immediately ladle into soup bowls and drizzle a few drops of sesame or chili oil or chili paste into your soup. Add drops of lime juice if you wish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21546,"Potato Skins with Beer Cheese 6 small russet potatoes (about 2 pounds), scrubbed and pricked all over with a fork 1 tablespoon vegetable or olive oil Kosher salt and freshly ground black pepper
4 slices bacon 1 1/2 tablespoons unsalted butter, melted
2 cups shredded sharp yellow Cheddar (about 6 ounces)
1/2 teaspoon cornstarch
1/2 cup lager or pilsner beer
1/4 teaspoon Worcestershire sauce Pinch dried mustard
Pinch cayenne pepper 3 scallions, chopped
Instructions: Preheat the oven to 400 degrees F. Rub the potatoes with the oil and sprinkle lightly with salt and pepper. Place the potatoes on a baking sheet and bake until the skins are slightly crisp and the inside is tender and can be easily pierced with a paring knife, about 45 minutes. (Leave the oven on.) Meanwhile, put the bacon in a cold medium skillet and cook over medium heat, turning occasionally, until crisp and brown, about 10 minutes. Drain briefly on paper towels, then transfer to a cutting board and chop finely. Halve the potatoes lengthwise and scoop out most of the potato flesh, leaving about 1/4-inch of flesh on the skin. Arrange the potatoes on the baking sheet and brush both sides with the butter. Sprinkle lightly with salt and pepper, then arrange cut-side up and return to the oven to bake until crisp and golden brown in spots, about 10 minutes. Toss the cheese with the cornstarch in a bowl. Bring the beer to a simmer in a medium saucepan over medium heat. Add the cheese mixture to the beer, a handful at a time, stirring until melted before adding more. When all of the cheese has melted, remove from the heat and stir in the Worcestershire, mustard and cayenne. Arrange the potato skins on a platter and drizzle with the beer cheese. Top with the bacon and scallions. Serve immediately. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 21547,"Sheep's Milk Ricotta and Taleggio Ravioli with Wild Mushroom and Pancetta Sauce 1 pound all-purpose flour, plus extra for rolling 5 large eggs 3 to 4 tablespoons extra-virgin olive oil Kosher salt Semolina flour or polenta, for dusting 2 cups sheep's milk ricotta 1 cup small dice or grated Taleggio 3 large eggs 1/2 cup freshly grated Parmesan 1/4 cup freshly chopped Italian parsley leaves Pimch kosher salt Extra-virgin olive oil 1/2 cup diced pancetta 3 garlic cloves, smashed 1 cup each sliced shiitake, oyster, and cremini mushrooms Kosher salt 1 1/2 cups chicken stock 4 tablespoons unsalted butter 1/2 cup freshly grated Parmesan, plus more for serving 1/4 cup freshly chopped chives
Instructions: For the pasta dough: Put the flour in a pile on a clean, dry work surface. Make a well, about 8-inches wide, in the center of the flour pile. Crack all the eggs into the hole, add the olive oil and salt, and beat the eggs with a fork. Using the fork, slowly begin to incorporate the flour into the egg mixture. Do not worry about the lumps. When most of the flour is incorporated begin kneading the dough with your hands. Knead until it is smooth and supple, about 10 to15 minutes. It is really important to put your whole body into kneading otherwise the pasta will not develop the proper consistency. You need to knead! Wrap the dough in plastic wrap and let it relax for at least 1 hour. If using immediately do not refrigerate. While the dough is resting, make the filling: Combine all of the filling ingredients in a large bowl. Taste to make sure it is delicious. Put it in a pastry bag and refrigerate until ready to use. Roll the pasta: Set the pasta roller on the widest setting. Start with half the pasta dough. Using your hands flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller twice dusting it with flour in between rolls if it feels sticky. Fold it into thirds turn it 90 degrees and run it through the pasta machine 2 to 3 times. Continue to run the pasta through the machine reducing the setting between each run. Stop when you get to the second to last setting. Always hold the pasta on the tops of your hands, palms down! If you hold it with your fingers up you will create stretch marks and those are never good. To assemble the ravioli: Lay the pasta sheet on a floured work surface. Brush the lower half of the pasta (the part that is closest to you) lightly with water. This is the \glue\ that will hold the ravioli together. Use the glue sparingly, if you use too much it will slide and not stick. Pipe 1-inch balls of filling onto the pasta that has been brushed with water, leave about 2-inches between each ball. Fold the top half of the pasta over the pasta balls to meet the bottom edge. Using your 2 index fingers poke around each filling ball to seal the ravioli shut and make sure there are no air bubbles. Cut out each ravioli using a fluted round cutter. Transfer to a sheet tray coated with semolina. Cover and set aside until ready to use. To make the sauce: Coat a large saute pan with extra-virgin olive oil. Add the pancetta and garlic and saute over medium-high heat. When the garlic is light brown and aromatic remove it from the pan and discard it. When the pancetta is crispy add the mushrooms, season with salt, to taste, and cook until they are soft and wilted. Add the chicken stock, and cook until it has reduced by half. Stir in the butter, shaking the pan frequently, and cook until the sauce thickens and looks velvety. Taste for seasoning and add salt, if needed. Bring a large pot of well-salted water to a boil over medium heat. Add the ravioli and cook for 3 to 4 minutes. Carefully remove the ravioli from the water and immediately put it in the pan with the sauce. Bring to a boil shaking the pan frequently. Remove from the heat, sprinkle in the Parmesan, and swirl until it has combined with the sauce. Transfer to a serving platter and serve immediately, sprinkled with a little more grated Parmesan and chopped chives. Mangia bene!! ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 21548,"Janette's Oatmeal Cookie-Fruit Pizza 2 tablespoons butter 1/4 cup honey 1/2 cup light brown sugar 1 egg white 1/3 cup applesauce 2 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 1/2 cups old-fashioned oats 1/3 cup dried apricots, finely chopped 8 ounces low-fat cream cheese, softened 1/4 cup frozen apple juice concentrate, thawed 2 tablespoons grated lemon zest 4 kiwis, peeled and sliced 1/2 cup canned sliced peaches packed in light syrup, strained 1/2 cup strawberries, cut in 1/2 lengthwise 1 medium banana, cut into 1/4-inch slices Instructions: Preheat oven to 350 degrees F. To make the cookie crust: Cream the butter, honey, and brown sugar together in a mixing bowl. Add the egg white and combine. Mix in the applesauce and vanilla. Sift the flour, baking soda, salt, and cinnamon together. Add to the sugar mixture, stirring just to combine. Gently stir in the oats and apricots, just to combine. Spread the batter on a 12-inch nonstick pizza pan or line a baking sheet with parchment paper into a 12-inch circle. Bake until lightly browned, 30 to 35 minutes. Let cool in the pan for 5 minutes, then carefully transfer to a wire rack and let cool completely. To make the topping: In a mixing bowl, whip the cream cheese with the apple juice concentrate and lemon zest until light and creamy. Spread the cream cheese mixture over the cookie, leaving a 1/2-inch border around the rim. Arrange the fruit over the top. Slice into wedges with a pizza cutter and serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 21549,"Caprese Salad 1 1/2 pounds vine-ripened tomatoes, cored 1 pound fresh mozzarella 3/4 to 1 teaspoon fine sea salt or fleur de sel Freshly ground black pepper to taste 1/3 cup packed basil leaves, torn or cut into thin strips 1/4 cup extra-virgin olive oil Instructions: Slice the tomatoes and cheese into 1/4-inch thick slices. Arrange the salad on a serving platter or individual plates in an alternating pattern with two or three pieces of tomato for every piece of cheese. Season with the salt and pepper. Scatter the basil leaves over the top and drizzle with the oil. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 21550,"Vegetable and Dumpling Soup 1/4 cup extra-virgin olive oil 1 bulb fennel, tops trimmed and 1/4 cup fronds reserve 4 ribs celery with leafy tops from the heart, diced 2 parsnips, peeled and chopped 2 carrots, peeled and diced not more than 1/2-inch 2 all-purpose potatoes, peeled and diced 1 large onion, diced 4 cloves garlic, chopped, optional Salt and freshly ground black pepper 2 large fresh bay leaves About 2 tablespoons fresh thyme leaves, chopped 1 cup dry white wine 4 cups vegetable or chicken stock-in-a-box 3 tablespoons butter 2 tablespoons flour 1/4 cup finely chopped fresh dill 1 cup frozen green peas Biscuit mix prepared to package directions for 8 drop biscuits (recommended: JIFFY brand) A handful fresh flat-leaf parsley, finely chopped Instructions: Heat a large Dutch oven over medium high heat with olive oil, 4 turns of the pan. Quarter and core the fennel, then chop into a small dice and add to the pot. Chop the vegetables and keep adding to the pot as you work to keep your cutting board clear - add the diced celery, chopped parsnips, carrots, potatoes, onions, garlic, and season liberally with salt and pepper, add in bay leaves and thyme. Sweat the vegetables 8 to 10 minutes covered, stirring fairly frequently, then add wine and deglaze the pot Stir in the stock plus 2 cups water and bring to a boil. Heat the butter in a small skillet over medium heat to melt, then whisk in the flour 1 minute. Scrape the roux into the soup. Simmer the soup a few minutes to combine the flavors then cool and cover for a make-ahead meal. Bring the soup to a boil over medium to medium-high heat, stirring occasionally. Stir together the biscuit mix with water and parsley according to package directions. When the soup comes to a boil add in the peas, dill and reserved fennel fronds. Using 2 spoons drop the biscuit mix into a pot shaping small egg-shaped dumplings as you go. Cover and simmer over medium-low heat for 10 minutes. Turn off the heat and serve the hearty, thick soup in shallow bowls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21551,"Lobster Fettuccine 2 lobsters (or the equivalent of 3 pounds) 3 tablespoons olive oil 1 carrot, chopped 1 celery stalk, chopped 1 onion, chopped 1 head garlic, halved 4 sprigs fresh rosemary 4 sprigs fresh thyme 1 tablespoon peppercorns 16 cups water 2 tablespoons ketchup 1 pound/450 g dried or fresh fettuccine 1 tablespoon olive oil 1 shallot, finely chopped 2 cloves garlic, minced 1 cup fresh or frozen peas 1/2 cup thinly sliced fresh chives 2 tablespoons butter Salt and freshly ground black pepper Instructions: For the lobster stock: In a large stockpot filled with boiling water, cook the lobsters for approximately 8 minutes. Drain, remove and de-shell the lobsters, keeping the carcasses for the stock. Reserve the lobster meat in a separate bowl for later. In the same stockpot, add the oil. Combine the lobster shells with the carrot, celery, onion, garlic, rosemary, thyme, peppercorns, water, and ketchup. Bring the mixture to a simmer and let reduce for 2 hours. Strain and transfer 6 cups/1.5 L of the remaining stock into a smaller saucepan, reducing on medium heat for another 20 minutes or until approximately 1/3 of the stock is left. Remove from the heat and set aside. Bring a pot of salted water to a boil and add the fettuccine. Cook 1 minute less than instructed. Strain and set aside. Heat 1 tablespoon olive oil in a pan on medium heat and add the shallot. Saute 1 minute, then add the garlic and continue cooking for another 2 minutes. Add stock. Add the pasta, reserved lobster meat, peas, and chives, and 2 tablespoons butter and mix well. Salt, and pepper, to taste. Cook's Note: Any leftover lobster stock can be kept in the freezer for up to 3 months. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 21552,"Simple Chia Seed Pudding 1/2 cup chia seeds 2 cups unsweetened plant-based milk (I use almond milk) 1 tablespoon maple syrup 1/2 teaspoon cinnamon Instructions: Add the chia seeds, milk, maple syrup and cinnamon to a bowl and whisk together with a fork for a couple of minutes so they are well combined and evenly distributed. Cover and place in the fridge to chill overnight. By the morning it will have set into a pudding. I use this as a base for my breakfast bowl, topped with homemade granola, lime-coconut yogurt and minted berries. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 21553,"White Bean-Tahini Puree with Toasted Pitas 2 teaspoons ground cumin 2 teaspoons za'atar 1 teaspoon cl powder
1 teaspoon granulated garlic
4 pitas 2 tablespoons extra-virgin olive oil
8 white anchovy fillets, drained 1/4 cup extra-virgin olive oil
2 cloves garlic, minced
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup tahini paste
1/4 cup chicken stock
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
3 to 4 turns fresh ground black pepper
1 lemon, zested and juiced
1/4 cup minced fresh chives Instructions: Preheat the oven to 400 degrees F. For the toasted pita chips: Combine the cumin, za'atar, cl powder and granulated garlic in a small bowl. Brush the pitas on both sides with the olive oil; cut each pita into 8 triangles. Toss the pita wedges in the spice mixture until fully coated, then spread them out on a baking sheet. Toast in the oven until golden brown and crispy, 14 to 16 minutes. Let cool on a paper-towel-lined plate. For the white bean-tahini puree: Lay the anchovies on a small baking sheet and place in the oven for 6 to 8 minutes. In a large saute pan over medium-high heat, add the olive oil, garlic, cannellini beans and roasted anchovies. Cook, stirring often, for 4 to 6 minutes; transfer to a food processor along with the tahini, chicken stock, salt, red pepper flakes, black pepper and lemon juice and zest. Process until smooth and creamy. Transfer the puree to a bowl and garnish with the chives. Serve immediately with the toasted pita chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 21554,"Winter Spice Lemonade 1 1/2 cups sugar 3 cinnamon sticks
3 star anise pods
One 3-inch piece fresh ginger, peeled and sliced
6 cups seltzer, chilled 1 1/2 cups lemon juice (from 6 to 8 lemons)
Instructions: Combine the sugar, cinnamon sticks, star anise pods, ginger and 1 1/2 cups water in a small pot. Bring to a boil, remove from the heat and let sit to cool to room temperature. Strain. Combine the strained simple syrup, cold seltzer and lemon juice in a large pitcher. Stir and pour into glasses filled with ice. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 21555,"Chocolate Martini 4 oz. chocolate liqueur 2 oz. vanilla vodka Splash of Half and Half Chocolate syrup Instructions: Mix chocolate liqueur and vanilla vodka. Add a splash of Half and Half and shake over ice. Line a martini glass with chocolate syrup. Add mixture. ","[Merlot, Cabernet Sauvignon, Port]" 21556,"Fillet of Halibut Baked in Parchment with Stewed Leeks, Golden Potatoes and Truffle Butter 1/2 cup of mirin or white wine 1 teaspoon freshly ground coriander seed 1/4 cup unsalted butter 2 teaspoons white truffle oil 1 small clove garlic, minced 1 teaspoon minced lemon zest Salt and pepper 3 medium yukon gold potatoes 1 teaspoon melted butter 6 five-ounce fillets of halibut
3 teaspoons unsalted butter
6 medium leeks, white part only, thinly cut
Zest of 1 orange
Instructions: Preheat oven to 450 degrees.
Heat 3 teaspoons butter in medium skillet over low heat, add leeks, orange zest, simmer gently until leeks soften, add mirin or white wine, coriander seed and continue to cook until liquid is evaporated, season with salt and pepper. Set aside to cool. Thinly slice washed, unpeeled potatoes (1/4-inch thick) toss slices with melted butter, roast in a single layer on a baking sheet until just tender, approximately 4 minutes. Remove from oven and cool. Combine all ingredients for truffle butter, stir to incorporate. Cut parchment into an elongated heart shape, lay in one layer of potatoes, then 1 teaspoon cooked leeks, then halibut seasoned with salt and pepper, then 1 teaspoon truffle butter. Start at the middle of the heart and fold while creasing well until package is completely enclosed, bake just before serving for 8 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21557,"Arugula Salad with Bacon and Pecans 1/2 cup buttermilk 1/2 cup mayonnaise 1/2 cup sour cream 1/4 cup chopped chives 2 tablespoons white wine vinegar 1 tablespoon concentrated tomato paste 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika Pinch kosher salt and freshly ground black pepper 5 ounces baby arugula, well washed 4 slices bacon, fried crisp and crumbled 1 cup chopped toasted pecans 1 small red onion, thinly sliced 1 seedless cucumber, diced 1 pint cherry tomatoes, halved Instructions: Dressing: Add all of the ingredients to a medium-sized mixing bowl and whisk until combined. Adjust the seasonings with salt and black pepper, to taste. Cover with plastic wrap and keep refrigerated until ready to use. Any leftovers can be stored in the refrigerator up to 4 days, in a tightly sealed container. Salad: Add all the ingredients to a large salad bowl. Drizzle on desired amount of dressing just before serving and toss. Re-season with salt and pepper, if necessary. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 21558,"Tamale Pie 3 poblano peppers 3 tablespoons vegetable oil 1 1/2 pounds ground pork 1 pound fresh Mexican chorizo, casings removed Kosher salt 1 white onion, diced 3 cloves garlic, finely chopped 1 tablespoon chili powder 1 1/2 to 2 teaspoons chipotle cl powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 2 15-ounce cans diced tomatoes 2 cups frozen corn kernels 1 teaspoon Worcestershire sauce 3/4 cup chopped fresh cilantro 1 1/4 cups yellow cornmeal 3/4 cup all-purpose flour 1 tablespoon sugar 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda Kosher salt 6 tablespoons unsalted butter, melted 1 cup buttermilk 2 large eggs, lightly beaten 1 1/2 cups grated sharp cheddar cheese (about 6 ounces) Instructions: Make the filling: Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife, then chop, discarding the stems and seeds; set aside. Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add the ground pork, chorizo and 3/4 teaspoon kosher salt and cook, stirring and breaking up the meat with a wooden spoon, until browned, about 8 minutes; transfer to a bowl. Heat the remaining 1 tablespoon vegetable oil in the pot over medium-high heat. Add the onion, garlic and 1/2 teaspoon kosher salt and cook, stirring occasionally, until softened, about 5 minutes. Add the chili powder, chipotle powder, cinnamon and cloves and cook, stirring, until the spices are toasted, 1 minute. Return the meat to the pot and add the tomatoes, corn, Worcestershire sauce and the roasted poblanos. Bring to a boil, then reduce the heat to medium low and simmer 10 minutes; season with kosher salt and stir in the cilantro. Pour the mixture into a 3-quart baking dish. Preheat the oven to 375 degrees F. Make the topping: Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/2 teaspoon kosher salt in a bowl. Whisk the melted butter, buttermilk and eggs in another bowl. Stir the dry ingredients into the wet ingredients until incorporated; stir in the cheese. Dollop the cornbread mixture over the filling and smooth into an even layer with the back of a spoon. Bake until the filling is bubbling and the topping is golden brown, about 30 minutes. Let stand 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21559,"Chocoflan Softened butter, to coat pan 1/4 cup cajeta or caramel sauce 10 tablespoons butter, room temperature 1 cup sugar 1 egg, room temperature 1 3/4 cups all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/3 cup cocoa powder 1 1/4 cups buttermilk One 12-ounce can evaporated milk One 14-ounce can sweetened condensed milk 4 ounces cream cheese, room temperature 3 eggs 1 tablespoon vanilla extract 1/4 cup cajeta or caramel sauce 1/4 cup chopped pecans Instructions: Put an oven rack in the middle of the oven and preheat to 350 degrees F.
Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve! ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 21560,"Spinach Tostadas with Shrimp and Potatoes 2 (10-ounce) packages frozen spinach, thawed 1 tablespoon finely diced red bell pepper 1 teaspoon finely diced serrano pepper 4 cloves garlic, minced 2 large eggs 1/3 cup panko bread crumbs 1/3 cup grated Parmesan 1 teaspoon freshly cracked black pepper 1/2 teaspoon salt, plus more for sprinkling 1/4 teaspoon cayenne 3 tablespoons extra-virgin olive oil 2 tablespoons sour cream 1/2 teaspoon lime zest 1 tablespoon finely diced shallot 3 Roma tomatoes, seeded and diced 2 russet potatoes, cooked in boiling salted water until just fork tender, then cut in 1/2-inch dice 2 tablespoons capers 1/2 pound shrimp, shelled, cleaned, cut into 1/2-inch pieces 1/4 cup low-sodium chicken stock 1 teaspoon freshly cracked black pepper 1 tablespoon chopped Italian parsley leaves 2 tablespoons grated feta cheese Instructions: Preheat the oven to 250 degrees F. Add the spinach to a colander, and press down to remove as much water as possible. Transfer the spinach to a double layer of paper towels and press and squeeze to remove any extra water. Chop the spinach and add it to a medium bowl with the remaining ingredients, except the extra-virgin olive oil. The mixture should be very well combined and moist, but not wet. Line a baking sheet with parchment paper. Divide the mixture into 12 equal portions and form into flat patties, about 3 inches in diameter and 1/4-inch thick. Arrange the patties on the baking sheet and press down until very firm. This step can be done ahead, but be sure to refrigerate the patties. In a large nonstick saute pan over medium-high heat, heat the oil. When hot, add the spinach tostadas into the pan, cook about 2 minutes, gently turn and cook the other side. They will be slightly browned. Put them on a paper towel lined baking sheet, sprinkle with a pinch of salt and hold in a warm oven. Topping: In a small bowl combine the sour cream and lime zest and set aside, set aside. In the same pan the spinach tostadas were cooked in, heat the remaining oil left in pan, over medium-high heat. When the oil is hot, add in the shallot and cook until translucent. Add in the tomatoes, potatoes and capers, stir to combine, add in the shrimp and stock and cook until shrimp turn pink. Stir in the pepper and the parsley and remove from the heat. Remove the spinach tostadas from the oven, and transfer to a serving platter. Equally portion the shrimp mixture on each tostada, sprinkle with feta, top with a small dollop of the sour cream mixture and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 21561,"Tomato and Vidalia Onion Salad with Steak Sauce Dressing 1/4 red wine vinegar 3 rounded tablespoons brown sugar 1 tablespoon Worcestershire sauce, eyeball it 1 teaspoon coarse black pepper, eyeball it 1 cup canned tomato sauce 2 tablespoons extra virgin olive oil, eyeball it 3 beefsteak tomatoes, sliced 1/2-inch thick 1 large Vidalia onion, peeled and sliced into 1/2-inch thick slices Salt 2 tablespoons chopped parsley leaves, to garnish Instructions: In a small saucepan over moderate heat combine vinegar, sugar, Worcestershire and pepper. Allow sugar to dissolve in vinegar and liquids to come to a bubble. Remove sauce from heat and whisk in tomato sauce, then extra-virgin olive oil. Let dressing stand. Arrange sliced tomatoes and onions on a serving platter. Season tomatoes and onions with salt, to taste Pour dressing over the tomatoes and onions and garnish with chopped parsley. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 21562,"Jack's Brunswick Stew 1 pound Boston butt pork roast 1 pound fresh chicken or hen, bone in 1 pound boneless beef chuck roast 1 pound red potatoes, peeled and quartered 2 1/2 teaspoons ground black pepper 1/8 teaspoon ground cayenne pepper 1 small sweet onion, such as Vidalia, chopped 6 cups canned whole peeled tomatoes 3/4 cup ketchup 2 tablespoons Worcestershire sauce 2 1/2 teaspoons salt
32 ounces (4 cups) cream-style white corn Instructions: Place the pork and chicken in a 1 1/2 gallon stock pot with enough water to cover. Cook at a medium simmer for 2 hours, or until the meat is very tender, skimming occasionally. Remove the meat to a bowl and reserve the stock. Meanwhile, in a separate large stockpot, do the same to the beef. Remove the beef and discard the broth.
Place the potatoes in a medium saucepan, cover with water and simmer until tender.
Remove and discard the bones and skin from all of the cooked meat, pull apart or cut into chunks and process in a food processor or meat grinder until ground. Put 2 pints of the reserved pork and chicken stock into a 1 1/2 gallon stock pot, reserve the rest for another use. Add the ground meats to the stock. Dissolve the black pepper and the cayenne pepper in 1 tablespoon water, and add to the stew.
Add to the onion and tomato to the food processor, process well and add it to the meat mixture with the ketchup and Worcestershire sauce. Process in the food processor the cooked potatoes, then add to the stew, stirring until any lumps are removed. Stir in the salt. At this point, the stew should be soupy not watery. If the stew is too thick to stir easily with a flat spatula or pancake turner, thin it slightly with more reserved pork and chicken stock. Cook for 30 minutes, stirring constantly.
Puree and add the corn, then continue to cook the stew over very low heat for 1 hour, stirring often and scraping the bottom of the stock pot with a flat spatula or pancake turner to avoid scorching. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 21563,"Pappadelle with Ginger Beef and Bok Choy 8 ounces lean beef, cut into thin strips approximately 3 to 4 inches long 1 pound pappadelle 1 bunch peashoots or snowpeas 2 tablespoons fresh grated ginger 1 tablespoon chopped garlic 1/2 tablespoon red pepper flakes White pepper and salt to taste 1 to 2 heads bok choy, rinsed and chiffonade 1/2-inch 1 tablespoon sesame oil 1/4 cup chopped peanuts 2 tablespoons butter Instructions: Place beef strips into bowl and combine with garlic, ginger, red pepper flakes and white cracked pepper (no salt). Marinate for 30 minutes. Cook pappadelle until al dente. Remove and toss with oil to avoid sticking. In a hot wok add 1 tablespoon sesame oil and beef, reserving marinade. Quickly saute for 45 seconds. Remove with slotted spoon and reserve. Add bok choy to wok and toss for 30 seconds, adding a touch of salt. Remove with slotted spoon and add marinade to wok with pappadelle. Toss this mixture together, then add beef, 1/2 teaspoon red pepper flakes, bok choy and chopped peanuts. Finish with 1 to 2 tablespoons butter for richness. Arrange fresh peashoots on plate and top with pappadelle mixture, twisting for height. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 21564,"Yogurt Crunch 6 cups vanilla yogurt 4 firm granola bars, any flavor: peanut butter, cinnamon, oats-n-honey 1/2 cup chopped nuts: walnuts, pecans or hazelnuts, toasted 1/2 pint strawberries, hulled and sliced Instructions: Pour yogurt into a bowl. Add granola bars to a plastic food storage bag and crush. Add to yogurt along with nuts. Stir to combine all ingredients and transfer to cups. Top with strawberries and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 21565,"Curried Chicken Salad Tea Sandwiches 2 cups diced cooked chicken breast (about 12 ounces) 3/4 cup dried cranberries
3/4 cup mayonnaise
1/2 cup chopped toasted walnuts
3 tablespoons chopped scallions, white and green parts (about 2 scallions)
1 1/2 teaspoons curry powder
1/2 medium Fuji apple, peeled, cored and diced (about 3/4 cup)
8 slices square, firm whole-wheat bread
Instructions: In a large bowl, combine the chicken, cranberries, mayonnaise, walnuts, scallions, curry powder and apple and mix to thoroughly combine. Cut the crusts from the bread and set aside for another purpose. Using 2 slices of the bread, make a sandwich, taking care to spread the chicken salad in an even layer all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 21566,"Chocolate Caramel Crispy Cakes 4 (2-ounce) chocolate candy bars (recommended: Mars Bars or Milky Way) 1/2 stick unsalted butter 2 1/2 cups crunchy sweetened corn cereal (recommended: Cornflakes) Special equipment: approximately 40 mini muffin papers Instructions: Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated. Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 21567,"Anchovy, Tuna and Mascarpone Dip 8 ounces/250 g canned tuna, drained 8 ounces/250 g mascarpone cheese 5 anchovy fillets, finely chopped Instructions: In a large bowl thoroughly mix the tuna, mascarpone, and anchovies. Serve the tuna-mascarpone mixture with celery or any vegetable of your choice. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 21568,"Simple Tomato Sauce 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped Sea salt and freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 4 to 6 basil leaves 2 dried bay leaves 4 tablespoons unsalted butter, optional Instructions: In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 21569,"Garlic Cheese Bread 3 1/2 cups grated Cheddar 3/4 cup grated Pepper Jack 1/2 cup grated Parmesan 1/2 cup (real) mayonnaise 1 1/4 sticks softened butter 4 whole green onions (white and light green parts), minced 1 dash salt Freshly ground black pepper 4 cloves garlic, finely minced 1 loaf crusty French bread 1/2 cup chopped fresh flat-leaf parsley Instructions: Preheat the oven to 375 degrees F. Mix the cheeses with the mayonnaise, 1/4 stick of the softened butter and the green onions. Add the salt and pepper to taste and set aside or keep in the fridge until you need it. Melt the remaining 1 stick butter in a skillet over medium-low heat and add the garlic. Cook for a couple of minutes to release the garlic flavor. Cut the loaf of bread in half. Brush the garlic butter over each half, making sure it's evenly distributed. Spread the cheese mixture on the loaves and bake until the cheese is hot and bubbly, about 10 minutes. Once out of the oven, sprinkle over the chopped parsley. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21570,"Peanut Butter and Jelly Cupcakes with Peanut Butter Buttercream Frosting 2 cups granulated sugar 2 sticks unsalted butter 4 eggs 1/4 cup oil 1 teaspoon vanilla flavoring 3 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup buttermilk 1 pound unsalted butter 1 teaspoon vanilla flavoring 4 cups confectioners' sugar 5 ounces peanut butter 1 teaspoon all-vegetable shortening, such as Crisco 1 bag marshmallows 2 pounds confectioners' sugar 1 jar or can grape jelly Chopped peanuts, for garnish Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Cream the granulated sugar and the butter until thoroughly mixed. Add the eggs one at a time. Add the oil and vanilla. Cream the batter until fluffy. Combine the flour, baking powder and salt in a separate bowl. Alternate mixing in the flour mixture and the buttermilk into the creamed mixture, until completely mixed. Distribute the batter into the cupcake liners. Bake the cupcakes, about 12 minutes. For the peanut butter buttercream: Mix the butter on high speed for 3 minutes. Add the vanilla flavoring on low speed. Slowly add the confectioners' sugar on low speed. Mix in the peanut butter. Grease a microwave-safe bowl with the shortening. Add the marshmallows and microwave on high for 30 second increments. Stir the marshmallows with a spatula between the time increments. Mix in the confectioners' sugar until the consistency you desire is reached. Shape the marshmallow mixture into the desired shape using your hands. Squirt the jelly filling into the center of each cupcake. Pipe the peanut butter buttercream in a ring onto the top of each cupcake. Fill the center of each peanut butter buttercream ring with more jelly filling. Place the chopped peanuts on the outside ring of the peanut butter buttercream. Garnish each cupcake with the marshmallow worms. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21571,"Hearty Meatball Stew 1 slice white sandwich bread, torn into small pieces 8 ounces 20-percent-fat ground beef (about 8 ounces) 2 sweet mild Italian sausages, casings removed One 15-ounce can diced tomatoes, drained 1/4 teaspoon dried crushed red pepper flakes 1 1/2 cups chicken broth 1 egg 1 tablespoon chopped fresh flat-leaf parsley 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon all-purpose flour 4 tablespoons extra-virgin olive oil 1 small onion, sliced (about 1 cup) 1 large red bell pepper, cored, seeded and cut into 1/2-inch strips 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 pound large white mushrooms, quartered One 8 to 10-ounce russet potato, peeled, halved lengthwise and sliced into 1/3-inch slices
4 ounces green beans, trimmed, cut into 1-inch-long pieces
Instructions: For the meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use. For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate. Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 21572,"Prawn and Oyster Cocktail 1/4 head lettuce, sliced finely 1 teaspoon lemon juice 6 ounces shrimp, cooked and peeled, cut into small pieces 12 oysters 1/8 cup cream, whipped 1/2 cup mayonnaise 1/8 cup tomato paste Cayenne pepper, to taste Parsley, to garnish, finely chopped 1 lemon, quartered Instructions: Toss lettuce with lemon juice and divide among 4 cocktail glasses, filling them halfway. Place seafood on lettuce bed and chill in refrigerator while making sauce. For sauce, combine cream and mayonnaise, then add tomato paste and mix until light pink. Place a spoonful of sauce over seafood and dust with cayenne and parsley. Serve with garnish of sliced lemon. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 21573,"Clam Chowder 2 5 pounds littleneck clams, scrubbed in cold water until no grit remains on the shells 8 ounces pre-sliced bacon, cut into 1-inch pieces Dried Aleppo pepper (or any other smoky dried pepper), for dusting 2 tablespoons unsalted butter 2 stalks green celery, washed, trimmed and sliced into 1/2-inch rounds Kosher salt and freshly ground black pepper 2 cloves garlic, peeled and minced 2 leeks (white and light green part only), cleaned and diced 1 small yellow onion, peeled and diced 1 cup dry vermouth 2 cups heavy cream 1 tablespoon chopped fresh thyme 4 Yukon gold potatoes, washed and cut into 3/4-inch dice 2 bay leaves Hot sauce, for flavor Worcestershire sauce, for flavor 2 tablespoons chopped fresh tarragon 1 teaspoon chopped fresh dill 1 tablespoon dry marsala Baked Bread, for dipping, recipe follows Eight 3/4- to 1-inch-thick slices sourdough bread 6 tablespoons unsalted butter 4 cloves garlic, peeled, halved lengthwise and cut into thin slices Kosher salt and freshly ground white pepper 2 teaspoons paprika 1 teaspoon dill seeds Instructions: Place a large pot or rondeau on the stove and add 3 cups water. Bring the water to a boil and add the clams. Cook until the clams pop open. Though it is important to stir the clams as they cook, take care because the shells are fragile and break easily. Put the clams in a colander and reserve the cooking liquid. Shell the clams; discard the shells and reserve the clam meat and the liquid separately.\n\nAdd the bacon to another large pot and cook over medium heat until crispy. Drain the bacon with a slotted spoon onto a paper towel, dust with Aleppo pepper and set aside. Add the butter to the bacon fat in the pot and quickly cook the celery, about 1 minute. Sprinkle with salt and black pepper. Remove the celery with a slotted spoon and set aside.\n\nAdd the garlic, leeks and onions to the pot and sprinkle with salt and black pepper. Cook until the vegetables become tender and translucent, 3 to 5 minutes. Add the vermouth. Continue to cook until almost all of the liquid has evaporated, 8 to 12 minutes.\n\nMeanwhile, in another large pot, combine the cream, thyme, potatoes and bay leaves. Bring the mixture to a gentle simmer and cook until the potatoes are tender, 5 to 8 minutes. Sprinkle with salt and black pepper. Add a splash of hot sauce and Worcestershire. Stir to blend. Taste for seasoning.\n\nThere is a good chance there will be grit in the clam cooking liquid. Strain it and add it to the onion/leek mixture. Stir to blend. Taste for seasoning. Combine with the potato mixture. Add the clam meat, reserved celery, tarragon and dill. Remove and discard the bay leaves. Add the marsala. Taste for seasoning. Add more cream and water if needed. Top with the bacon just before serving and serve with the Baked Bread.\n\nCook's Note: When you strain the clam liquid, line the strainer with cheesecloth to catch any remaining grit. Baked Bread for Clam Chowder Dipping: Preheat the oven to 350 degrees F. Arrange the bread on a baking sheet in a single layer. Melt the butter in a small skillet over low heat and add the garlic. Sprinkle with salt and white pepper. Heat gently for 1 minute. Use a pastry brush to coat the bread slices with the butter. Pour any remaining butter into the bottom of the baking sheet. Dust the bread with the paprika and dill seeds. Place the baking sheet in the center of the oven and bake until the slices are browned and crispy, 12 to 15 minutes. Remove and cool for a minute before serving alongside the soup. Active Time: 50 minutes Total Time: 1 hour 45 minutes ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21574,"Dirty Rice with Smoked Sausage 2 cups long grain white rice 5 cups chicken stock, divided 2 tablespoons vegetable oil 1 pound smoked pork sausage, sliced 1 clove garlic, minced 1 large onion, chopped 1 stalk celery, chopped 1 medium green bell pepper, chopped 1/4 teaspoon cayenne 1/4 cup chopped fresh parsley leaves Kosher salt and freshly ground black pepper Instructions: Make the rice, in a medium saucepan combine the rice and chicken stock. Bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes. Meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add 1 cup chicken stock and cayenne. Cook until the stock has reduced a little. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 21575,"Italian Fruit Toast Eight 1/4-inch slices ciabatta, cut on the bias 1/4 cup extra-virgin olive oil
1/4 cup plus 1 tablespoon sugar 2 cups ricotta, at room temperature
1/2 teaspoon pure vanilla extract
2 1/2 cups mixed fresh berries or fruit of your choice
Honey, for drizzling Flaky sea salt, for sprinkling Instructions: Brush the ciabatta slices on both sides with olive oil, then sprinkle both sides evenly with 1/4 cup of the sugar, gently rubbing it in. Heat a large skillet over medium heat. Place the sugared bread in the skillet and cook until golden brown and caramelized on both sides, 2 minutes per side. Remove to a wire rack to cool briefly. In a medium bowl, mix together the ricotta, vanilla and the remaining 1 tablespoon sugar with a rubber spatula. Divide the mixture among the toasts and spread evenly. Top with berries, drizzle with honey and sprinkle with flaky sea salt. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Ros]" 21576,"Slow Cooker Sweet and Sour Pork 3 cups cubed peeled potatoes (Idaho or Yukon gold) 1 cup chopped onion 3 pound pork roast, trimmed 4 cloves garlic, minced 1 cup water 1/2 cup ketchup 3 tablespoons red wine vinegar 2 tablespoons light brown sugar 2 tablespoons reduced-sodium soy sauce 1 teaspoon Dijon mustard 1/2 teaspoon ground black pepper Salt Instructions: Arrange potatoes and onion in bottom of slow cooker. Place pork on top of potatoes and onion. Spread garlic all over pork. In a medium bowl, whisk together water, ketchup, vinegar, sugar, soy sauce, mustard, black pepper and salt. Pour mixture over pork. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Slice pork crosswise into thin slices and serve 12 ounces for this meal. Serve with all of potatoes, onions, and sauce. ","[Chardonnay, Merlot, Pinot Grigio, Riesling]" 21577,"Gingered Cranberry-Pistachio Biscotti 1/2-cup whole shelled pistachios butter or nonstick cooking spray 1 1/2 cups all-purpose flour, plus more for dusting baking sheet 1 tsp. baking soda pinch salt 1/2-cup packed light brown sugar 1/3-cup dried cranberries 2 Tbs. crystallized ginger, finely chopped, optional 2 large eggs 1 egg yolk 1 egg white, beaten 1 tsp. vanilla extract 1 1/2 tsp. finely grated orange zest Instructions: Preheat oven to 350F. Place pistachios on a baking sheet and toast until fragrant, about 15 minutes. Cool completely, coarsely chop. Increase oven heat to 375F. Lightly grease or butter a baking sheet and dust with flour, tapping out excess, or spray with nonstick cooking spray.
In a large bowl, sift together flour, baking soda and salt. Add sugar, chopped nuts, cranberries and crystallized ginger, if using. Stir to combine. In a small bowl, beat together egg yolk and eggs with an electric mixer. Stir in vanilla and orange zest. Pour egg mixture into flour mixture and mix with electric mixer on low speed until just combined. The dough will be stiff.
Turn dough out onto a lightly floured work surface and divide into thirds. Shape dough into three 18-inch long, 1/2-inch thick logs. Arrange logs on prepared baking sheet several inches apart and brush lightly with lightly beaten reserved egg white. Bake for 20 minutes.
Remove from oven and let cool slightly on baking sheet. Reduce oven heat to 225F. While still warm, cut logs into diagonal slices about a half inch wide. Lay slices cut-side down on baking sheet and return to oven. Bake until crisp and brown, 20-30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21578,"Slow-cooked Chicken 1 whole chicken, 3 1/2 to 4 pounds Kosher salt Cracked white pepper 1/2 cup diced onion 1/4 cup diced carrot 1/4 cup diced celery 3 cloves garlic, peeled and smashed 3 sprigs fresh thyme 1 lemon, juiced 4 teaspoons cornstarch Instructions: Rinse the chicken both inside and out under cool running water. Pat dry. Season the chicken liberally both inside and out with salt and pepper. Place in a slow cooker. Scatter the onions, carrots, celery, garlic, thyme, and lemon juice over top of the chicken. Cover the slow cooker and set the temperature to high. Cook for 6 hours, undisturbed. Remove the chicken from the slow cooker, and pour the accumulated juices into a 2-cup heatproof container. Skim the fat from the top and transfer the liquid to a small saucepan. Dissolve the cornstarch in a small bowl with 2 teaspoons of water and whisk to form a slurry. Whisk the slurry into the juices and bring to a boil over high heat. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. Cut the chicken into pieces and serve, with the thickened pan juices ladled over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21579,"Tequila Sangria 2 lemons, sliced into thin rounds
2 limes, sliced into thin rounds
1 naval orange, halved and sliced into thin rounds
12 large fresh mint leaves, torn
2/3 cup agave nectar syrup 1/2 cup silver tequila 1/4 cup freshly squeezed lime juice 1 bottle white wine, chilled, such as a Sauvignon Blanc 2 cups lemon-lime soda, chilled Instructions: Place the sliced fruit and mint in a large pitcher and use a muddler to mash them together. Add the agave syrup, tequila and lime juice. Stir, and then stir in the white wine. Cover and refrigerate at least 4 hours and up to 24 hours.
To serve, divide the fruit mixture among 8 glasses. Top each with about 1/4 cup lemon-lime soda and serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 21580,"French Toast filled with Strawberry Cream Cheese 8 ounces cream cheese, softened 2 tablespoons strawberry preserves 1 tablespoon orange zest 4 eggs 1/2 cup milk 1 teaspoon vanilla extract 2 tablespoons orange liqueur (recommended: Grand Marnier) 8 slices Texas Toast style bread, challah, or other thick-sliced bread Butter 1 recipe Strawberry Cream Cheese Sauce, recipe follows 1 cup frozen strawberries, thawed 1 pint sour cream 2 tablespoons orange liqueur (recommended: Grand Marnier) 2 tablespoons milk 1 teaspoon honey 2 tablespoons freshly squeezed orange juice Instructions: In a small mixing bowl, combine the cream cheese, strawberry preserves, and orange zest until smooth. Set aside. In a bowl, whisk together the eggs, milk, vanilla extract, and orange liqueur. Pour into a shallow bowl, such as a pie plate. Set aside. With a pairing knife, slice a pocket into the side of the bread. Do not cut all of the way through the bread. Fill bread slices with a heaping spoonful of cream cheese mixture. In a skillet over medium heat, melt the butter. Dip the filled bread in the egg mixture and place in the skillet to brown on both sides, about 1 to 2 minutes per side. Repeat with remaining slices. Serve hot with additional Strawberry Cream Cheese on the side. Add all ingredients to a blender and pulse to combine. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 3 cups ziti pasta 1 pound ground beef 1 onion, chopped 2 garlic cloves, minced 1 cup mar" 21581,"French Dressing 1/2 cup vegetable oil or olive oil 2 tablespoons vinegar 2 tablespoons lemon juice Dash of dry mustard Dash of paprika Instructions: Combine all ingredients in a jar with a tightly-fitting lid. Shake well to mix just before serving. Keep refrigerated. ","[Chardonnay, Sauvignon Blanc, Riesling]" 21582,"Ranch Mac and Cheese Balls 2 cups whole milk 6 ounces elbow macaroni (about 1 1/2 cups) 4 ounces Monterrey Jack cheese, shredded (about 1 1/2 cups; see Cook's Note) 2 ounces part-skim mozzarella, shredded (about 2/3 cup; see Cook's Note) 1 ounce cream cheese, cut into small pieces 2 tablespoons unsalted butter, cut into small pieces Two 1-ounce packets dry ranch seasoning (1/3 cup) Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 2 large eggs, lightly beaten 1 cup panko breadcrumbs Vegetable oil, for frying 1/2 cup mayonnaise 1/4 cup buttermilk Instructions: Put the milk and macaroni in a small saucepan and bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Simmer until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 3 to 4 minutes. Remove the saucepan from the heat, add the Monterrey Jack, mozzarella, cream cheese, butter, 1 packet of the ranch seasoning (8 teaspoons) and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Transfer the mixture to a shallow bowl and cool to room temperature to stiffen up. Meanwhile, put the flour, eggs and breadcrumbs into 3 separate shallow dishes and season each with salt and pepper. Using a 1-ounce ice cream scoop or 2 tablespoons, scoop out balls of the cooled macaroni mixture and put them on a baking sheet. Roll each ball in your hand until smooth, then dredge in the flour, dip in the eggs to coat and roll in the breadcrumbs until completely covered. Put the balls back on the baking sheet and refrigerate until chilled, at least 1 hour. Pour enough oil into a large heavy pot to come 2 inches up the side and attach a deep-frying thermometer to the pot. Heat the oil over medium heat to 360 degrees F. Working in batches, fry the balls until golden brown on the outside and heated through inside, about 6 minutes. Using a slotted spoon, lift the balls from the oil and transfer to a paper towel-lined plate. Stir together the mayonnaise, buttermilk and remaining packet ranch seasoning in a small bowl until smooth. Transfer the mac 'n' cheese balls to a serving platter, drizzle with some of the dressing and serve with the remaining dressing on the side for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 21583,"Breaded Pork Chops Four 1/2-inch-thick, bone-in, pork chops (about 1-1/2 pounds), patted dry Flour for dredging 2 large eggs 1 teaspoon kosher salt Freshly ground black pepper 1 1/2 cups fresh sourdough bread crumbs 1/4 teaspoon dried thyme 1/4 teaspoon dried marjoram 1/4 teaspoon dried basil Extra-virgin olive oil for shallow frying 2 lemon wedges Instructions: Put the flour in a shallow bowl or lipped plate. Break the eggs into another shallow bowl and whisk with the salt and pepper. In a third shallow bowl mix the breadcrumbs with herbs.
Bread the chops. Dredge a chop in the flour, shaking off the excess, then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining chops. Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops, about 1/4 cup. When the oil shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy. Drain on paper towels and serve immediately with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 21584,"Chocolate-Cherry Rose Cookie Pops 2 cups all-purpose flour 3/4 cup confectioners' sugar
1/3 cup unsweetened Dutch-process cocoa powder 1/4 cup granulated sugar 1/2 teaspoon salt 2 1/2 sticks cold unsalted butter, cut into cubes 2 teaspoons pure vanilla extract 2 1/2 cups confectioners' sugar 5 teaspoons meringue powder 1/4 cup water, plus more as needed 1/2 teaspoon cherry extract
Red gel food coloring
Instructions: Make the cookies: Pulse the flour, confectioners' sugar, cocoa powder, granulated sugar and salt in a food processor until combined. Add the butter and vanilla and pulse until the mixture looks crumbly and holds together when pinched. Transfer the dough to a large bowl and press into a ball. Knead a few times until the dough comes together. Turn out onto a piece of parchment paper. Top with another piece of parchment and roll out the dough until 3/8 inch thick. Refrigerate until firm, about 1 hour. Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Cut out cookies using a 3-inch round cookie cutter. Arrange 2 inches apart on 2 unlined baking sheets, then insert an 8-inch lollipop stick about three-quarters of the way into each. Gather the scraps and refrigerate until firm, if needed; reroll to cut out more cookies.
Bake, switching the pans halfway through, until the cookies are set, 25 to 30 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
Meanwhile, make the icing: Whisk the confectioners' sugar and meringue powder in a large bowl. Beat in the water and cherry extract with a mixer on medium speed until soft glossy peaks form, about 3 minutes; add up to 1 more tablespoon water as needed until the icing is pipeable but not runny. Tint red with food coloring.
Decorate the cookies: Transfer about 1/2 cup icing to a resealable plastic bag and snip a corner. Pipe the icing around the edge of each cookie; set the bag of icing aside for adding details later. Thin the icing in the bowl until the consistency of runny yogurt, adding 1 teaspoon water at a time. Transfer to another resealable plastic bag and snip a corner; pipe within the outline, then use the back of a spoon or an offset spatula to smooth it out. Let set, about 1 hour. Pipe the reserved detail icing on top of the cookies to make a floral design.
","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 21585,"Geoffrey's Vegetable Gazpacho 2 cups cored, seeded and diced ripe tomatoes (about 3 medium tomatoes) 1 cup seeded and diced Kirby cucumber (about 1 large cucumber) 1 cup chopped yellow or red bell peppers 1/2 cup halved seedless green grapes 1/2 cup fresh parsley, plus more for topping 1/4 cup diced red onion 1 small clove garlic, smashed 1/4 cup red wine vinegar 1/2 teaspoon ground cumin 1/4 cup extra-virgin olive oil, plus more for topping 1/2 cup vegetable stock, plus more as needed Kosher salt and freshly ground pepper Instructions: Puree the tomatoes, cucumber, bell peppers, grapes, parsley, red onion, garlic, vinegar and cumin in a blender until almost smooth. With the blender running, pour in the olive oil in a slow, steady stream until the gazpacho is smooth. Add 1/2 cup vegetable stock and blend again. If the gazpacho is too thick for you, add more stock until you achieve a consistency that you like. Season with salt and pepper and chill in a pitcher or bowl, about 1 hour. Drizzle each serving with olive oil and top with parsley. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 21586,"Hot Chocolate 4 cups milk 4 tablespoons Dutch process cocoa, mixed into a paste with 1/4 cup milk 4 tablespoons granulated sugar 2 ounces peppermint schnapps 1 pint heavy cream, whipped Grated bittersweet chocolate for garnish 4 candy canes Instructions: In a small saucepan, over low heat, heat milk. Stir in cocoa mixed with milk, sugar and continue to stir until cocoa is incorporated and sugar is dissolved. Do not bring mixture to a boil. Off heat add peppermint Schnapps. Pour hot chocolate into 4 mugs. Top with whipped cream, grated chocolate and add 1 candy cane per mug. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 21587,"No Milk Pancakes 1/4 cup orange juice (see Cook's Note) 4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 large eggs, separated
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
Nonstick cooking spray, for the skillet
Instructions: Preheat the oven to 200 degrees F. Whisk together the orange juice, butter, vanilla, egg yolks and 3/4 cup room-temperature water in a medium bowl until well combined. Whisk together the flour, sugar, baking powder, salt and baking soda in a large mixing bowl. Stir the wet ingredients into the dry just until incorporated.
Whisk the egg whites in a separate large bowl with an electric mixer until stiff peaks form. Add the egg whites to the batter and fold them in gently, being careful not to deflate them too much.
Heat a large nonstick skillet over medium heat. Spray the skillet with nonstick cooking spray, then add about a heaping 1/4 cup of the batter. (If you can fit 2 pancakes at a time go for it, but don't crowd the skillet too much; they will take longer to cook and will be harder to flip.) Cook until bubbles form all over the surface and begin to pop, about 2 minutes. Flip and cook until cooked through, another 1 to 2 minutes. Remove to a baking sheet and keep warm in the oven. Continue with the remaining batter.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21588,"Risotto al Salto Olive oil flavored cooking spray 1/2 cup Risotto with Mushrooms and Peas, recipe follows, cold 1 to 2 tablespoons grated Parmesan 8 cups canned low-salt chicken broth 1/2-ounce dried porcini mushrooms 1/4 cup unsalted butter 2 tablespoons olive oil 2 cups finely chopped onions 10 ounces white mushrooms, finely chopped 2 garlic cloves, minced 1 1/2 cups Arborio rice or short-grain white rice 2/3 cup dry white wine 3/4 cup frozen peas, thawed 2/3 cup grated Parmesan Salt and freshly ground black pepper, optional Instructions: Spray cooking spray into a small non-stick skillet over medium-high heat. Shape the risotto into a round patty and add to the skillet. Cook for 2 to 3 minutes until the risotto is golden brown on the bottom and set around the edges. Use a spatula to turn the risotto patty and cook for another 2 to 3 minutes. Slide the risotto onto a plate, sprinkle Parmesan on top and serve. Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat. Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 21589,"Marinated Mushroom Caps 1 pound small white mushroom caps 1 cup olive oil 1/2 cup freshly squeezed lemon juice 4 shallots, peeled and minced 1 teaspoon cracked black peppercorns 1 bay leaf 1 1/2 teaspoons salt Chopped parsley for garnish Instructions: Clean mushrooms by wiping with a damp towel. Trim off stem flush at base of cap and reserve for another use. Combine remaining ingredients in a large bowl. Add mushrooms and toss to evenly coat. Transfer to a container and press mushrooms down until liquid rises to the top. Cover tightly and refrigerate for 2 to 5 days. To serve place on a platter with toothpicks, sprinkle with chopped parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21590,"Spiced Winter Fruit Salad 2 grapefruits 2 navel oranges 1 cup red grapes, halved 1 pomegranate, peeled and broken into pips 2 bananas 14 cup honey 1/4 cup water 1/2 vanilla bean, split and scraped 3 coin-size pieces fresh peeled ginger 1 cinnamon stick 1 star anise (optional) Instructions: For the fruit: Cut the grapefruits and oranges into segments over a large bowl, and squeeze the remaining juice from the inner membrane. Gently toss the segments with the grapes and pomegranate pips and grapes. Peel, slice, and toss in the bananas. For the syrup: Stir together the honey, water, vanilla bean pod and seeds, ginger, cinnamon, and star anise, if using, in a small saucepan. Bring the mixture to a simmer, and then pour over the fruit. Remove the star anise, set aside for about 1 hour for the flavors to come together. Serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 21591,"Za\u2019atar-Spiced Steak Salad 2 pieces pita bread, torn into 1-inch pieces 1/2 cup extra-virgin olive oil Kosher salt 1 4-ounce block feta cheese 1 small clove garlic Grated zest of 1/2 lemon, plus the juice of 1 lemon 2 teaspoons za'atar seasoning, plus more for sprinkling 1/4 cup chopped pepperoncini, plus 3 tablespoons brine 2 cups cherry tomatoes, halved 1 1/2 pounds flank steak, halved lengthwise, then crosswise Freshly ground pepper 1 large romaine lettuce heart, chopped Instructions: Preheat the oven to 400? F. Toss the pita pieces with 1 tablespoon olive oil and a pinch of salt on a baking sheet. Bake until golden brown and crisp, 5 to 7 minutes. Meanwhile, combine the feta, garlic, lemon juice, 2 teaspoons za\u2019atar and 3 tablespoons olive oil in a food processor. Puree until thick and smooth. Whisk the pepperoncini brine, lemon zest and 3 tablespoons olive oil in a large bowl. Stir in the chopped pepperoncini and cherry tomatoes. Place the steak pieces between 2 pieces of plastic wrap or parchment and pound with the flat side of a meat mallet or a heavy skillet until about 3/4 inch thick. Season all over with salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak and cook 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes, then slice against the grain. Add the romaine and toasted pita to the tomato mixture and toss; season with salt and pepper. Divide among shallow bowls. Top with the steak and sprinkle with more za\u2019atar. Serve with the whipped feta. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 21592,"Melon Soup 8 pounds melons (your choice) 2 teaspoons vegetable oil 2 fresh chili peppers, seeded and chopped 1/2 cup white wine 2/3 cup lemon juice 2 tablespoons honey 1/4 teaspoon pepper Instructions: Cut melons, remove seeds, and scoop out flesh; set aside. In a saucepan, heat oil. Cook peppers about 4 minutes. Add wine and boil. In a large bowl, mix melons with hot wine and peppers. Add other ingredients. Puree in blender. Chill before serving. ","[Chardonnay, Sauvignon Blanc, Riesling]" 21593,"Magic Noodle Salad 3 ounces woonsen noodles (mung bean thread noodles; also called cellophane or glass noodles) 1/2 ounce dried butterfly pea flowers 4 whole shrimp, blanched 2 cherry tomatoes, halved 1 tablespoon ground peanuts 1 tablespoon chopped cooked bacon
1 teaspoon chopped green onion
1 teaspoon chopped fresh cilantro
1 teaspoon sliced shallot
1 teaspoon chopped garlic 1 Thai cl, chopped 2 tablespoons palm sugar
1 tablespoon fish sauce (salt may be substituted)
2 tablespoons lime juice
Instructions: For the noodles: Soak the noodles and butterfly pea flowers in 16 ounces water overnight. Once soaked, remove the noodles from the flower water. Bring the blue flower water to a boil; cook the noodles in the blue water until done, about 2 minutes. Immediately transfer the noodles into temperate water to stop the cooking process. For the toppings: Place the noodles in a mixing bowl and add the shrimp, tomatoes, peanuts, bacon, green onion, cilantro and shallot. For the dressing: Mash the garlic and cl in a mortar and pestle. Add the palm sugar and fish sauce and pound until dissolved. Stir in the lime juice. Add the dressing to the noodles and toppings and toss together! ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 21594,"Traditional Eggs Benedict 1 teaspoon vinegar 4 eggs 4 thin slices Canadian bacon 2 English muffins 3 egg yolks 1 tablespoon hot water 1 tablespoon lemon juice 1 stick unsalted butter, melted and hot Salt and pepper Paprika Chopped parsley Instructions: In a large skillet, bring 2 inches of water and the vinegar to a boil. Crack one egg into a glass. Reduce water to a simmer and pour egg into water in one quick motion. Quickly add remaining eggs. Let eggs cook for 4-5 minutes. The white should be firm but the yellow should be runny. Remove eggs with a slotted spoon and drain on a paper towel. In a non-stick skillet heat the bacon until warm. Toast the English muffins until golden. For the sauce: Place yolks, water and lemon juice into blender. Blend for 1 minute. With blender running, pour butter through open hole of blender lid. Season with salt and pepper and keep warm. To assemble eggs benedict: Top each muffin with bacon and a poached egg. Pour warm sauce over and garnish with paprika and chopped parsley. Alternatives: Vegetarian: Substitute wilted spinach and a grilled tomato for the ham. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21595,"Triple Berry Cobbler 3 1/2 cups mixed berries (fresh or frozen) 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons lemon juice 1 cup all-purpose flour 1 1/4 cups sugar, divided 1 teaspoon baking powder 1/2 cup milk 3 tablespoons butter, melted 1 tablespoon cornstarch 1 cup boiling water Instructions: Preheat oven to 350 degrees F. Combine berries, cinnamon, and lemon juice in a 9 by 13-inch baking pan. Combine flour, 3/4 cup sugar, and baking powder in medium mixing bowl and stir. Add milk and butter while stirring. Pour mixture over berries until covered. Combine cornstarch and 1/2 cup sugar in small mixing bowl and stir. Sprinkle mixture over batter. Remove boiling water from heat and slowly pour over entire pan. Place baking pan into oven and bake for 45 to 50 minutes or until crust is golden brown. Remove from oven, allow to cool slightly, and serve warm. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 21596,"Spinach Madeleine 2 packages frozen chopped spinach 4 tablespoons butter 2 tablespoons all-purpose flour 2 tablespoons chopped onion 1/2 cup evaporated milk 1/2 cup spinach liquid 1 (6-ounce) roll jalapeno cheese, cut into small pieces 1 teaspoon Worcestershire sauce 1/2 teaspoon black pepper 3/4 teaspoon celery salt 3/4 teaspoon garlic salt Ground red pepper Salt Instructions: Cook spinach according to directions on package. Drain and reserve liquid. Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add evaporated milk and reserved spinach liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add the cheese, Worcestershire, black pepper, celery salt, garlic salt, red pepper, and salt, to taste. Stir until melted. Combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. This flavor is improved if the latter is done and kept in the refrigerator overnight. This may also be frozen. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21597,"Beef Meatballs and Sauce with Rigatoni 3 tablespoons extra-virgin olive oil 2 medium yellow onions, halved and thinly sliced 5 garlic cloves, halved and thinly sliced
Kosher salt and white pepper Kosher salt and white pepper
6 plum tomatoes (1 to 1 1/4 pounds), cored, halved, and diced 1 teaspoon sugar 1 teaspoon dried oregano 1 (28-ounce) can whole peeled tomatoes, broken into smaller pieces, with their liquid 1 pound ground beef, 85% lean, preferably sirloin 1 teaspoon kosher salt, or more if needed 1/2 cup plain dried bread crumbs, plus more if needed 1/2 cup freshly grated Parmesan 1/3 cup finely chopped curly parsley 1/8 teaspoon red pepper flakes, or more if needed 1 large egg, lightly beaten, plus an extra if needed 1/2 cup canola oil Kosher salt 3/4 pound dried rigatoni pasta 1 1/2 to 2 cups grated Parmesan, to taste Instructions: Fill a large pot with water and bring it to a rolling boil. Make the sauce: In a large wide, saute pan, heat the olive oil over medium heat. Add the onions and garlic and season with salt and pepper. Cook until the onions are tender, 10 to 15 minutes, and then add the plum tomatoes, sugar, and oregano. Stir to blend and then pour in the canned tomatoes and their juices. Cook, stirring from time to time, until it comes to a simmer, about 5 minutes, to allow the ingredients to meld together. Taste for seasoning. Lower the heat and let the sauce continue to cook as you make the meatballs. Season to taste with salt and pepper. Make the meatballs: Put the beef in a large bowl and spread it all over the bottom of the bowl and up the sides a little. This will help you to distribute the seasoning evenly over the meat. Sprinkle the meat with the salt and add the bread crumbs, Parmesan cheese, parsley, and red pepper flakes. Use your hands to mix all of the ingredients together. Work in 1 of the eggs with your hands. Roll 1 small ball (about 11/2 to 2 inches in diameter). Taste test: In a small skillet, heat 1 teaspoon of the canola oil over high heat. When the oil begins to smoke lightly, shut off the heat (to avoid splattering), and add the meatball. Put the heat back on high and brown on all sides for a few minutes until cooked but still pink in the middle. Taste for seasoning and texture. If too moist, add more bread crumbs. If too dry, add another beaten egg or a splash of water. Adjust the salt and red pepper flakes, if needed, as well. Roll the remaining meat into 11/2-inch diameter meatballs; you should have about 20. Cook the meatballs: Heat a large skillet over high heat and add the remaining canola oil. When the oil begins to smoke lightly, shut off the heat and add the meatballs in a single layer, spreading them apart somewhat so they have a chance to brown instead of steaming. Put the heat back on high and turn the meatballs to brown them on all sides. Cook to medium-rare, 3 to 5 minutes. Squeeze the sides of 2 meatballs between your thumb and index finger to make sure they are still tender in the center. Use a slotted spoon or spatula to remove them from the pan and transfer them to a tray lined with a kitchen towel to drain any excess grease. Cook the pasta: Season the boiling water with salt until it tastes like seawater. Bring the water back up to a boil. Add the pasta to the pot and cook, stirring occasionally with a slotted spoon to make sure it doesn't clump or stick to the bottom as it cooks, until al dente, 8 to 10 minutes. Drain the pasta in a colander, reserving about 1 cup of the cooking liquid. Serve the meatballs: Meanwhile, once you drop the pasta in the water, add the meatballs to the sauce and simmer over very low heat, 3 to 5 minutes. Shut off the heat and allow the sauce and meat to rest as your pasta finishes cooking. Pour off any excess grease in the skillet used to brown the meatballs, add a ladle of sauce, and warm the pan over low heat. Stir to catch any browned bits of meat in the skillet. After a few minutes, pour that sauce back in with the rest. Stir in a little of the reserved pasta cooking liquid if needed to thin. Transfer the sauce and meatballs to a large bowl and toss in half of the cooked pasta. Add about 3/4 cup of the Parmesan cheese. Stir in the remaining pasta. Serve with the remaining cheese in a bowl on the side. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 21598,"Baked Whole Bass with Apple Fennel 1 1/2 fennel bulbs, cored and thinly sliced 1/2 Spanish onion, peeled and thinly sliced 1/2 cup diced slab bacon 1 tablespoon olive oil 2 pound bass, scored 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 bay leaves 1 2/4 cups apple cider 2 Cortland or McIntosh apples, thinly sliced (peel if desired) 20 to 24 clams, scrubbed 1 bunch scallion greens 1 small bunch fresh thyme (not chopped) Instructions: Preheat oven to 350 degrees. Cover an 8 by 12-inch baking pan with the fennel slices and layer with the onion and then dot with the bacon. Drizzle with 1 tablespoon of the olive oil. Lay the bass on top, and sprinkle with the salt and pepper and bay leaves. Surround the bass with the apple cider, apple slices and clams. Sprinkle with the scallions and thyme. Place in the oven and cook for 30 minutes. Discard any unopened clams. Remove the bay leaves and serve on a large platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21599,"Cashew-Cinnamon Brittle Vegetable oil 1/2 cup water 2 cups sugar 1/4 teaspoon cream of tartar 1 cup light corn syrup 2 teaspoons cinnamon 2 tablespoons unsalted butter 2 cups roasted, salted cashew nuts (if using unsalted cashew nuts, add 1/8 teaspoon salt with the sugar) 1 teaspoon baking soda Instructions: Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 by 17 inches. In a medium-size heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat. Using a candy thermometer to test it, boil the mixture until it reaches 350 degrees, or is amber-colored. Remove from the heat and, working quickly, whisk in the cinnamon. Whisk in the butter, cashews, and baking soda. Pour the mixture onto the oiled pan and spread it out a bit with a wooden spoon, to about 1/4 to 1/2-inch thickness. Don't spread it too thinly. Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.) Using your hands, break the brittle into pieces. Store in an airtight container. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 21600,"Vanilla-Armagnac Ice Cream 3 cups heavy cream 2/3 cup sugar 1 teaspoon pure vanilla extract Seeds scraped from 1 vanilla bean 1/4 cup good Armagnac Instructions: Warm the cream, sugar, vanilla, and vanilla seeds in a small saucepan over medium heat until the sugar is dissolved. Be sure that all the sugar is dissolved; you will no longer feel any grittiness from the sugar when you rub some cream between your fingers. Strain into a bowl, cover, and chill well. Add the Armagnac and freeze the mixture in an ice cream freezer according to the manufacturer's directions. Spoon into a freezer container and allow to chill in the freezer for a few hours before serving. ","[Cognac, Brandy, Port]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 8 ounces ziti pasta 1 pound ground beef 1 medium onion, chopped 2 cloves garlic, minced 1 cup tomato sauce 1 cup" 21601,"Vegan Cauliflower Mac and Cheese 3 cups small cauliflower florets, chopped
2 teaspoons extra-virgin olive oil
1 large shallot, minced
1 large clove garlic, minced
Juice of 1 small lemon (about 2 tablespoons)
1 tablespoon white or yellow miso paste
2 teaspoons spicy mustard Kosher salt and freshly ground black pepper 1/2 teaspoon ground cayenne pepper 1/8 teaspoon ground turmeric 3/4 cup plain unsweetened almond or other plant-based milk 1/4 cup nutritional yeast flakes 2 teaspoons packed brown sugar 10 ounces shredded vegan Cheddar (about 2 1/2 cups) 1 pound elbow macaroni Hot sauce, for serving, optional Instructions: Bring a large pot of water to a boil. Put the cauliflower and 1 cup water in a small saucepan over medium heat. Cover, bring to a simmer and cook until the cauliflower is fully softened, about 20 minutes. Transfer the cooked cauliflower and all the cooking liquid to a food processor and set aside. Wipe out the saucepan. Heat the oil in the saucepan over medium heat. Add the shallot and garlic and cook, stirring, until softened, about 3 minutes. Stir in the lemon juice, miso, mustard, 1 teaspoon salt, 3/4 teaspoon black pepper, cayenne and turmeric until well combined. Gradually whisk in the almond milk, nutritional yeast and brown sugar and bring just to a simmer. Remove from heat. Process the cauliflower until smooth. With the food processor running, gradually add the warm almond milk mixture and process until extra creamy. Transfer the cauliflower-almond milk mixture to a large saucepan over medium heat, add the vegan Cheddar and stir occasionally until it melts. Meanwhile, add the elbow macaroni to the boiling water and cook according to package directions. Strain, reserving 1 cup of pasta water. Add the pasta to the sauce and stir to combine. Stir in some of the reserved pasta cooking liquid to reach your desired consistency. Add salt to taste. Serve hot with hot sauce on the side if using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 21602,"Monkfish \Lobster\ Rolls 1 1/2 pounds monkfish fillets 1 1/2 teaspoons celery salt Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 1/3 cup mayonnaise Grated zest and juice of 1/2 lemon 1 stalk celery, finely chopped, plus 1/4 cup chopped celery leaves 4 split-top hot dog rolls Bibb lettuce leaves, for serving 3 tablespoons chopped fresh chives Dill pickle spears, for serving 4 cups barbecue potato chips Instructions: Season the monkfish with 1/2 teaspoon celery salt, 1/4 teaspoon kosher salt and a few grinds of pepper. Melt the butter in a large nonstick skillet over medium-high heat. Add the monkfish and cook until golden brown and cooked through, 4 to 6 minutes per side. Transfer the monkfish to a cutting board and cut into 1-inch pieces. Let cool. Meanwhile, whisk the mayonnaise, the remaining 1 teaspoon celery salt, the lemon zest and juice, celery leaves and a few grinds of pepper in a medium bowl. Refrigerate until ready to serve. Toast the rolls and line the insides with lettuce. Add the monkfish, chopped celery and chives to the bowl with the mayonnaise mixture; gently toss. Divide the monkfish salad among the rolls. Serve with pickles and the potato chips. Most monkfish fillets are sold skinless with the membrane removed. If your fillets have a membrane, remove before seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21603,"Steak Salad With Miso Dressing Kosher salt 1/2 cup farro 3 cloves garlic (2 large and 1 small) 1 pound flank steak (3/4 to 1 inch thick)
Freshly ground pepper 5 tablespoons extra-virgin olive oil 1 large bunch scallions, cut into 2-inch pieces
3 tablespoons rice vinegar 2 tablespoons miso 4 teaspoons honey 1 5-ounce package mixed baby greens 1/2 large seedless cucumber, halved lengthwise and sliced into half moons 1 cup cherry tomatoes, halved if large Instructions: Bring a medium saucepan of water to a boil; season with salt. Add the farro and the 2 large garlic cloves. Reduce the heat and simmer, stirring, until the farro is tender, about 15 minutes. Drain, return to the pot and smash the garlic into the farro. Let cool. Meanwhile, pound the steak to an even thickness between 2 pieces of parchment paper; season with salt and pepper. Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add the steak and cook, turning, until well browned, 8 to 10 minutes for medium rare. Transfer to a cutting board and set aside to rest. Meanwhile, add the scallions to the skillet. Cook, tossing, until softened and lightly charred, 2 to 4 minutes. Make the dressing: Combine the vinegar, miso, honey and the remaining 3 tablespoons olive oil in a small bowl. Finely grate the small garlic clove into the bowl and whisk; season with salt and pepper. Combine the greens, cucumber, tomatoes and farro in a large bowl; season with salt and pepper. Add 3 to 4 tablespoons of the dressing and toss to coat. Divide the salad among shallow bowls. Slice the steak and add to the bowls, along with the scallions. Drizzle with the remaining dressing. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 21604,"Sole Meunire 4 4-ounce skinless sole or flounder fillets Kosher salt and freshly ground pepper 1/2 cup instant flour, such as Wondra 1/4 cup vegetable oil 6 tablespoons unsalted butter 3 tablespoons fresh lemon juice, plus wedges for serving 2 tablespoons finely chopped fresh parsley Instructions: Season the fish with salt and pepper. Put the flour in a wide shallow dish, then coat the fillets one at a time in the flour, shaking off the excess. Heat a large nonstick skillet over high heat. Add the vegetable oil; once very hot and shimmering, add the fillets. (You may need to do this in 2 batches.) Cook until golden brown and cooked about two-thirds of the way, 2 to 3 minutes. Carefully flip the fish and cook until just cooked through, about 30 more seconds. Remove the fillets to a serving platter. Pour off any remaining oil and wipe out the skillet. Return it to medium-high heat, then add the butter and cook until melted, any foaming subsides and the butter is a deep golden brown, 3 to 4 minutes. Remove from the heat and swirl in the lemon juice and a pinch of salt (it may splatter a bit). Once incorporated, add the parsley and immediately spoon the sauce over the fish. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21605,"Spicy Green Beans 1 tablespoon extra-virgin olive oil 1 tablespoon salted butter
1 1/2 pounds green beans, trimmed
1 red bell pepper, finely chopped
1 teaspoon red pepper flakes
Kosher salt Instructions: Add the oil and butter to a skillet over medium-high heat. When the butter is melted and hot, add the green beans and bell pepper and toss to coat. Add the red pepper flakes and some salt and toss again. Cook, stirring frequently, until the beans are crisp-tender, about 5 minutes. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 21606,"Low Carb Gratin of Fresh Berries 1/2 pint fresh raspberries 1/2 pint fresh blackberries 1/2 pint fresh strawberries, cut into quarters 1/2 pint fresh blueberries 1/4 cup plus 1 tablespoon sugar substitute (recommended: Splenda) 1 cup sour cream 1 tablespoon brown sugar substitute (recommended: Sugar Twin) Fresh mint, for garnish Instructions: Preheat broiler to high and position rack to highest level. Wash, pat dry, and place all berries in a saute pan that fits them tightly in 1 layer and can also be used for serving. Sprinkle berries with 1 tablespoon sugar substitute, and then cover them with a thick, even layer of sour cream, letting the berries peek out around the edges of the pan. Sprinkle the remaining 1/4 cup sugar substitute evenly over the top, and then sprinkle the brown sugar substitute over top. Place the pan as close under the broiler as you can while keeping the oven door open and the handle of the pan sticking out. The berries only need to be warmed and the sugar substitute glazed. Broil for 2 to 3 minutes, or until just caramelized, watching carefully the whole time. Serve warm as you would a cobbler, and garnish with fresh mint. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 21607,"Sausage-Grits Lasagna 6 cups water 2 cups quick grits 6 tablespoons olive oil 1/2 cup chopped onion 1/2 cup chopped bell pepper 2 pounds ground sausage 1 can meat flavored spaghetti sauce 4 cups shredded mozzarella cheese 1 pound sour cream Instructions: In medium saucepan, bring water to a boil, add grits, and cook until thickened, about 5 to 7 minutes. Spread grits into 2 (13 by 9 by 2-inch) baking pans. Let cool. Preheat the oven to 350 degrees F. In medium skillet, cook onion and bell pepper in olive oil, until tender. Set aside. In medium skillet, cook sausage until cooked through. Add onion and bell pepper and combine thoroughly. Add spaghetti sauce to sausage mixture. Over low heat, simmer for 15 minutes. Cut grits horizontally into 2 (13 by 9-inch) rectangles. Place 1 rectangle in bottom of a 13 by 9-inch casserole dish; add 1/2 sausage mixture, then dollop 1/2 of sour cream over sausage mixture, top with 1/2 of mozzarella cheese. Repeat layers. Cook for 40 to 45 minutes. Let stand for 10 minutes before serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 21608,"Pork Medallions with Cherry Sauce 1 1/4 pounds pork tenderloin, sliced into 1/2-inch thick medallions 1/2 teaspoon salt, divided 1/4 teaspoon pepper 3 teaspoons olive oil, divided 2 tablespoons chopped shallots 3/4 cup low-sodium chicken broth 2 tablespoons balsamic vinegar 1/4 cup dried tart cherries Instructions: Season the pork medallions with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil. Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 21609,"How to Make Pineapple Upside-Down Cake | Pineapple Upside-Down Cake 3 tablespoons butter 1/2 cup light brown sugar, packed
9 slices canned pineapple in juice, drained
5 maraschino cherries
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup solid vegetable shortening
2/3 cup granulated sugar
1 large egg
3/4 teaspoon vanilla extract
2/3 cup milk
Instructions: Preheat the oven to 350 degrees F. Place the butter in an 8-by-8-by-2-inch square baking pan and set it over low heat to melt. When melted, sprinkle the brown sugar over the butter. Arrange the pineapple rings in a single layer on top of the sugar, making 3 rows. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. Set the pan aside. Sift the flour, baking powder and salt, then sift once more. Set aside. Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla. Blend in the flour mixture alternately with the milk, beginning and ending with flour. Stir only enough after each addition to combine. Pour the batter carefully into the pineapple-lined baking pan and bake for 40 minutes. Test for doneness by inserting a toothpick in the center or pressing the cake lightly with a fingertip; if the impression springs back, the cake is done. Run a knife around the edges of the pan and place a serving dish on top. Invert the cake onto the serving dish. Leave the pan inverted over the cake for several moments to allow the syrup to soak into the cake. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 21610,"Chopped Ceviche 8 ounces skinless and boneless black cod or monkfish fillet, chopped as finely as you can 1/2 teaspoon dried oregano 1 teaspoon Maldon, kosher, or table salt 1/3 cup lime juice 3 scallions, finely chopped 1 jalapeno or any medium sized green cl, seeded and chopped to give 1 tablespoon 4 tablespoons freshly chopped cilantro leaves, plus a little more for garnishing Tostadas or tortilla chips, for serving Instructions: Put the chopped fish in a wide shallow dish and sprinkle over the oregano, salt and lime juice. Leave this for 8 minutes. Drain the fish; it will have made a milky liquid. Add the scallions, cl and cilantro and stir gently together. You can either put teaspoonfuls onto little toasts and sprinkle over some more cilantro, or put the ceviche into a bowl and serve with tortilla chips. ","[Vermentino, Sauvignon Blanc, Albari?o, Grner Veltliner]" 21611,"Banana Cream Pudding 1 quart milk 2 cups sugar, plus 1/4 cup sugar 8 large eggs, separated, whites discarded or store for another use 1 teaspoon banana extract 1/3 cup bourbon 1/2 cup cornstarch Salt 1/2 teaspoon pure vanilla extract, plus a splash 2 tablespoons butter, cut into cubes 1 cup heavy cream 4 large bananas, sliced 1 box vanilla wafers 1/3 cup creme de banana Instructions: Scald milk, in a large sauce pot, with a pinch of the sugar (this avoids scorching the bottom of the pot). In a mixing bowl, add egg yolks, banana extract, bourbon and 2 cups of sugar and whisk together until the mixture is pale yellow in color and thickened. Add cornstarch and mix to combine. Very slowly pour in a little of the milk mixture, you have to do it slowly to temper the mixture, (otherwise the eggs will scramble). Once fully incorporated pour the entire mixture back into the pot and place over medium heat. Stir constantly until it comes to a simmer and the mixture thickens enough that it coats the back of a wooden spoon. Remove from heat and add a pinch of salt and vanilla extract, then add butter cubes and stir to make the mixture rich and super glossy. Transfer to a bowl and cover with plastic wrap, pressing the wrap onto the surface so it doesn't form a skin on the surface. Allow to cool. In a large bowl, using a hand mixer, whip the cream with 1/4 cup of sugar and a splash of vanilla extract until you have stiff peaks. Set aside. Slice bananas and add to pastry cream. Line a small deep rectangular dish or a 10-inch pie dish with vanilla wafers. Splash with creme de banana then cover with banana pastry cream. Top with whipped cream and refrigerate until ready to serve. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 21612,"Coniglio Al'ischiatana: Ischia-style Rabbit 1/2 cup/117 ml extra-virgin olive oil 1 medium rabbit, cut into pieces 1 whole garlic bulb, with roots and base chopped off 1 fresh cl pepper, chopped Salt 5 fresh basil leaves, chopped Fresh oregano leaves Fresh thyme leaves 2 tablespoons/28 g tomato paste 2 cups/470 ml white wine 10 cherry tomatoes, halved Instructions: Preheat the oven to 375 degrees F. Heat up the extra-virgin olive oil in a saucepan. Place the rabbit in the hot olive oil. Then add the garlic bulb, cl pepper, and salt. Sear the rabbit until golden brown on all sides. Add the tomato paste and wine to deglaze the pan. Then add the basil, oregano, thyme, and tomatoes. Once the wine has reduced, transfer to a baking pan and place in the oven for approximately 30 minutes. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 21613,"Chicken Breasts with Walnut Aillade 2 1/2 ounces shelled walnuts 2 ounces garlic, peeled Salt Freshly ground black pepper 1/4 pint (1/2 cup) walnut oil Handful chopped parsley 1 chicken breast per person (up to 4) 1/2 pint (1 cup) plain yoghurt Lemon juice Groundnut (peanut) or other cooking oil Instructions: In a food processor grind the walnuts and garlic. Add 1 tablespoon cold water to help. Season with salt and pepper and slowly beat in the oil until you have a thick sauce almost like a mayonnaise. Stir in the parsley. Marinate the chicken breasts in the yoghurt, seasoned with salt, pepper and lemon juice for 1/2 hour. Wipe off surplus yoghurt. Heat some oil in a frying pan and pan fry the chicken for about 3 minutes each side to sear. Spoon over the aillade (walnut sauce) and cook over low heat until chicken is done. Yield: 4 servings ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21614,"Lemon-Herb-Roasted Chicken 1 (4-pound) chicken 3 tablespoons salt 4 tablespoons butter, at room temperature 1 teaspoon freshly ground black pepper 2 tablespoons fresh rosemary, stems discarded before measuring, finely chopped 4 cloves garlic, minced 1 lemon, zested, then juiced 8 potatoes (ideally Yukon gold), halved Instructions: Rearrange oven racks so that the bird can be placed in the center of the oven. Preheat oven to 475 degrees F. Discard giblets (and any other foreign objects) that you find inside the bird. Rinse bird under cold water, then pat dry. Rub generously with salt, inside and out. In a small bowl, blend butter, pepper, rosemary, garlic and lemon zest. Rub the butter mixture all over the birds. Use your fingers to separate the skin from the breast meat and slide some of the mixture underneath the skin. Cross the legs and bind with twine. Place potatoes, cut side down in a large shallow roasting pan, or some facsimile. Perch bird atop potatoes. Roast for 30 minutes. Remove to baste and squeeze juice of 1/2 lemon overtop. Reduce temperature to 375 degrees F. Roast for 60 more minutes, or until the juices of the thigh meat run clear when pricked. If bird begins to burn on top, cover loosely with a sheet of aluminum foil. Squeeze other lemon 1/2 overtop, then cover tightly with aluminum foil, and let sit at room temperature for 5 minutes before serving (this locks in the juices). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21615,"Lobster Salad in Potato Leek Nests Vegetable oil, for frying 2 large leeks, white parts only 2 large russet potatoes, about 1 pound 2 tablespoons butter, melted 1 tablespoon all-purpose flour Kosher salt and freshly ground black pepper 1/2 cup mayonnaise 1 tablespoon Dijon mustard Juice and finely grated zest of 1 lemon Pinch cayenne pepper 1/4 cup chopped chives, plus more for garnish 2 teaspoons fresh chopped tarragon leaves 3/4 pound cooked lobster meat, cut into 1-inch chunks 1 large fennel bulb, trimmed and cored, finely diced 1 rib celery, finely diced Kosher salt and freshly ground black pepper 1 head frisee, cleaned and leaves separated Black American caviar, for garnish, optional Instructions: For the nests: Heat about 4 inches of vegetable oil to 340 degrees F in a 4-quart saucepan. (Use a saucepan that is taller than it is wide.) Line a baking sheet with paper towels. While the oil is heating, halve and rinse the leeks. Slice them thinly and put in a medium bowl. Peel the potatoes and use a mandoline to julienne them. (To julienne without a mandoline, slice the potatoes about 1/8 inch thick, stack the slices, and slice 1/8-inch thick.) Toss the potatoes, butter, flour, salt and pepper with the leeks. Scoop about 1 cup of the potato mixture into a bird's next frying basket and immerse in the hot oil until set and golden brown. Transfer to the paper towels and repeat with the remaining mixture. For the lobster salad: Combine the mayonnaise, mustard, lemon zest and juice, cayenne pepper, chives and tarragon in a large bowl. Season with salt and pepper. Gently fold in lobster, fennel and celery. Taste and season with more salt and pepper, if necessary To serve, place a potato and leek nest in the centers of 4 plates. Mound a small bunch of frisee in the middle of the nests, and then top with some the lobster salad. Garnish with chives and caviar. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 21616,"Beef Bourguignon 2 bay leaves 4 sprigs fresh thyme
3 sprigs fresh parsley, plus extra leaves for garnish
1 sprig fresh rosemary 4 slices bacon, cut into 1/2-inch pieces 3 tablespoons all-purpose flour
3 pounds stew beef
Kosher salt and freshly ground black pepper
2 tablespoon extra-virgin olive oil, plus additional as needed
10 ounces cremini mushrooms, halved or quartered if large
1 onion, halved and thinly sliced
4 cloves garlic, roughly chopped
4 carrots, cut into 1 1/2-inch pieces
2 tablespoons tomato paste
2 cups dry red wine
One 14.5-ounce can reduced-sodium beef broth
One 16-ounce bag frozen pearl onions, thawed
Instructions: For the bouquet garni: Wrap the herbs in cheesecloth and secure with butcher's twine, leaving about 6 inches of excess string. Set aside. For the beef bourguignon: Cook the bacon in a large Dutch oven over medium heat until browned but not fully rendered, 5 minutes. Using a slotted spoon, remove the bacon to a paper-towel-lined plate. Place the flour in a shallow bowl. Season the beef well with salt and pepper, then toss it in the flour to coat, shaking off the excess flour. Add the oil to the Dutch oven, heat until shimmering, and then brown the beef in batches. Using a slotted spoon, transfer the browned pieces to a large bowl. Add the mushrooms to the pan. Season with salt and pepper. Cook until browned, about 4 minutes. If the pan looks dry, add more olive oil. Push the mushrooms to the sides of the pan, add the onions and cook until lightly browned, 6 to 8 minutes. Season again with a pinch of salt and pepper. Add the garlic and cook until fragrant, about 1 minute. Carefully tie the bouquet garni to the handle of the pot and drop the bouquet into the vegetables (or simply toss the whole bouquet into the pot). Add the carrots and tomato paste and cook, stirring, for 2 minutes. Add the red wine, increase the heat, and bring to a boil. Then reduce the heat and simmer for 2 minutes, stirring up the browned bits stuck to the bottom of the pan with a wooden spoon. Add the broth and 1 cup water and return the meat and bacon to the pan. Simmer, covered, for 1 hour. Add the pearl onions to the pot and cook, partially covered, until the meat is very tender when pierced with a fork, 1 hour more. Remove the bouquet garni. Season the stew to taste with salt and pepper. Garnish with parsley leaves to serve. ","[Cabernet Sauvignon, Merlot, Syrah, Malbec]" 21617,"Chipotle Salt 1/2 cup kosher salt 3/4 teaspoon chipotle powder Instructions: Place the salt and chipotle powder in a small container with a lid, seal the container, and shake vigorously for several seconds until the chipotle powder is evenly distributed in the salt. You should not see large specks of red. Chipotle salt will keep indefinitely. ","[Rioja, Tempranillo, Garnacha]" 21618,"Instant Pot Whiskey and Honey Glazed Ham 1 1/2 cups honey 1/2 cup bitter orange marmalade 1/3 cup grainy Dijon mustard 1/4 cup rye whiskey One 7- to 8-pound spiral-cut smoked half ham (if you can't find a half ham, ask your butcher to cut the ham to fit the Instant Pot?) Instructions: Whisk together the honey, marmalade, mustard and whiskey in a medium bowl until completely combined. Using the Instant Pot? metal insert as a guide, trim the ham to fit; reserve the trimmings for another use. Place two 24-inch pieces of twine criss-crossing one another on a clean work surface and place a 24-inch piece of heavy-duty foil over the top of the twine. Place the ham cut-side down in the center of the foil. Fold the corners up over the shank end (the narrow end of the ham bone) so that most of the ham is covered with foil. Take the 2 ends of one piece of twine and tie them into a tight knot around the ham. Repeat with the remaining twine so that you have 2 twine handles to support and lift the ham. Set a rack inside the pot and add 2 cups water. Using the twine handles, place the ham inside the pot. Fold open the foil corners so that the ham is exposed and pour the honey mixture over the ham. Fold closed the foil corners so that the ham is covered. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 10 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. Be careful of any remaining steam, unlock and remove the lid.
Lift the ham out of the pot, place in a large bowl and carefully drain the glaze and cooking juices; transfer the ham to a rimmed baking sheet, cover with foil and let sit until ready to glaze.
Remove the rack from the pot and discard the water. Place the pot back in the base, set to saute on high and add the glaze. Cook until reduced, thick and syrupy, about 25 minutes. Brush the glaze over the ham and inside each slice; serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21619,"Pulled Pork Sliders 2 1/2 pounds boneless pork shoulder, cut into 2-inch pieces Kosher salt
1/4 cup ketchup
1/4 cup soy sauce 1 tablespoon honey
1 teaspoon grated ginger
1 teaspoon toasted sesame oil
2 cloves garlic, grated
3 tablespoons vegetable oil 3 tablespoons apple cider vinegar
1 tablespoon honey
Kosher salt
2 cups coleslaw mix
1 cup finely chopped fresh pineapple 1 teaspoon minced jalapeno
3 scallions, finely chopped
18 mini sweet dinner rolls, such as King's Hawaiian, split, buttered and toasted
Instructions: For the pulled pork: Sprinkle the pork with salt and add to a 6- to 7-quart slow cooker, along with the ketchup, soy sauce, honey, ginger, sesame oil and garlic. Cook on low until completely tender, about 8 hours. Shred the pork into small pieces and toss in the sauce to coat. Add salt to taste. For the pineapple slaw: Whisk together the oil, vinegar, honey and 1/2 teaspoon salt in a large bowl. Add the coleslaw mix, pineapples, jalapenos and scallions and toss to coat. Make slider sandwiches with the sweet rolls, pulled pork and pineapple slaw. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 21620,"The Lambs Cup 3 slices cucumber 2 lime wedges
1 raspberry
3/4 ounce ginger flavored simple syrup
1 ounce bianco vermouth
1/2 ounce elderflower liqueur, such as St. Germain
1/2 ounce gin, such as Plymouth
Seltzer water Instructions: In a cocktail shaker glass, muddle the cucumber, lime, raspberry and ginger syrup until broken down. Add the vermouth, elderflower liqueur, gin and 3 ice cubes. Shake vigorously until chilled. Pour into a chilled Collins glass and top off with seltzer. ","[Gin, Elderflower Liqueur, Vermouth]" 21621,"Asian Noodles with Summer Vegetables Kosher salt 12 ounces whole-wheat spaghetti 12 ounces sugar snap peas, trimmed and halved 3 heads baby bok choy, trimmed and roughly chopped 1/3 cup cashew butter or peanut butter 3 tablespoons rice vinegar 1 tablespoon Sriracha (Asian cl sauce), plus more for serving 4 scallions, roughly chopped 1 1/2-inch piece ginger, peeled and sliced 1/2 cup fresh cilantro leaves 1 small yellow, red or orange bell pepper, diced 8 radishes, diced Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas and bok choy during the last 2 minutes. Reserve 1/2 cup of the cooking water, then drain. Transfer the pasta and vegetables to a large bowl. Meanwhile, pulse the cashew butter, 2 tablespoons each water and rice vinegar, the Sriracha, scallions, ginger, 1/4 cup cilantro and 1/2 teaspoon salt in a food processor until smooth. Toss the bell pepper and radishes in a medium bowl with the remaining 1/4 cup cilantro and 1 tablespoon rice vinegar. Add the sauce to the pasta mixture along with enough of the reserved pasta cooking water to loosen; toss to coat. Top each serving with the diced vegetables and some Sriracha. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 21622,"Torteau au Fromage 1 1/2 cups flour 1/2 cup butter 2 yolks 4 to 6 tablespoons water 2 tablespoons melted butter 1 1/4 cups cottage cheese, small dry curd, full fat 4 eggs, beaten 3/4 cup sugar 1 cup flour, sifted 1 teaspoon baking powder Instructions: Pastry: Thoroughly butter 6 heat-proof soup bowls 2 to 3 inches deep and 6 inches in diameter. Place the flour and butter in a food processor and pulse to break the butter up into pea sized pieces. Add the yolks and 2 tablespoons of water and pulse to barely combine, adding the additional tablespoon of water if needed. Chill for 30 minutes. Roll the dough out to 1/8-inch thickness and line the buttered soup bowls, trimming any excess. Chill for 30 minutes then bake at 400 degrees F until pastry is set but not picking up any color, approximately 30 to 35 minutes. Filling: Mix the butter and cheese together in a food processor. Place the eggs and sugar in a bowl and place it over hot water and whisk until very light and fluffy. (If using an electric mixer there?s no need to put it over hot water.) Fold in the sifted flour and baking soda followed by the melted butter/cheese mixture. Pour the filling into the pastry-lined bowls, filling them to the top. Bake at 400 degrees F for 35 to 45 minutes or until well browned, puffed up and a skewer stuck in the center comes out clean. Traditionally the top should be very dark, almost black. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21623,"Giant Loaded Oatmeal Cookie 1 stick unsalted butter, at room temperature 1/2 cup granulated sugar
1/2 cup loosely packed light brown sugar 1/2 cup creamy peanut butter (not natural) 1 large egg 1 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup rolled oats 1/2 cup dried cranberries 1/2 cup chocolate chips 1/2 cup honey-roasted peanuts, roughly chopped Instructions: Preheat the oven to 350? F. Line a baking sheet with parchment paper. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until smooth and light, 1 to 2 minutes. Add the peanut butter and mix until smooth. Scrape down the bowl. Add the egg and vanilla and beat until smooth, about 1 minute. Reduce the mixer speed to low. Add the flour, baking soda and salt and mix just until combined. Add the oats and mix just until combined. Combine the dried cranberries, chocolate chips and peanuts in a small bowl. Add all but a few tablespoons of the cranberry mixture to the dough and mix just until combined. Refrigerate the dough until slightly firm, about 15 minutes. Turn out the dough onto the baking sheet. Press into a 9-inch round, about 1/2 inch thick. Sprinkle the top with the reserved dried cranberry mixture and press to adhere. Bake until the cookie is crisp and golden around the edges and set in the center, 22 to 24 minutes. Transfer the pan to a rack and let the cookie cool completely on the pan. Cut into wedges. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21624,"Banana Bisque 1 1/2 cups cream 1/4 cup butter 1/4 cup sugar Pinch salt 1/4 vanilla bean 2 bananas, sliced Serving Suggestion: Coffee ice cream or granita. Instructions: Put all the ingredients in a pot, except the bananas, and bring to a boil. Chill overnight if making ahead of time.
When ready to serve, warm the bisque through and add the sliced bananas. Place ice cream or granite in the center of a shallow bowl and surround it with the warm bisque. ","[Chardonnay, Sauvignon Blanc, Riesling]" 21625,"Special Cheesy Bacon Apricot Spread 2 (8 oz.) pkgs. cream cheese, softened 1/4 cup shredded Cheddar cheese 6 slices cooked bacon, crumbled 2 green onions, thinly sliced 1/4 cup Smucker's? Apricot Preserves Instructions: BEAT cream cheese in medium bowl with an electric mixer until smooth. STIR in remaining ingredients until thoroughly combined. Refrigerate several hours for flavors to blend. SERVE with crackers or cut vegetables. ","[Chardonnay, Riesling, Gouda]" 21626,"Endive & Gorgonzola 1 head Belgian endive Parsley leaves 4 ounces good creamy Gorgonzola, at room temperature Instructions: Carefully peel the leaves from the head of endive, and place them open-side up on a serving platter. Place one leaf of parsley at the base of each endive leaf and 1 tablespoon of Gorgonzola artfully on top of the parsley. ","[Chardonnay, Sauvignon Blanc, Riesling]" 21627,"Roasted Cauliflower 3 tablespoons vegetable oil 4 cloves garlic, chopped 1 tablespoon cumin seeds, coarsely ground in a mortar and pestle 1 head cauliflower, cut into florets Kosher salt and freshly ground black pepper 1 tablespoon butter, quartered 1/4 cup panko (Japanese bread crumbs) Instructions: Preheat the oven to 425 degrees F. In a bowl, toss the oil, garlic, cumin, cauliflower and toss to incorporate. Adjust the seasonings with salt and black pepper. Transfer the mixture to a baking dish, and dollop the top with little pats of the butter. Sprinkle the panko bread crumbs over the cauliflower. Roast the baking dish in the oven for approximately 20 to 30 minutes, or until the cauliflower is golden brown, and tender. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 21628,"Roasted Brussels Sprouts, Rutabaga and Cherry Tomatoes 1/4 cup fresh lemon juice 2 teaspoons honey 2 teaspoons Aleppo pepper 1 teaspoon dried mint 1/3 cup olive oil Kosher salt 1 pound large Brussels sprouts, halved 1 rutabaga (3 to 4 pounds), peeled and cut into large dice 1 pint red and yellow grape tomatoes 1/2 cup mint or basil leaves (optional) Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with foil. Whisk together the lemon juice, honey, Aleppo pepper and dried mint in a small bowl. Whisk in the olive oil. Season with salt. Spread the Brussels sprouts and rutabaga on the lined baking sheet, drizzle with the lemon mixture and season with salt. Roast until softened and just beginning to brown, about 20 minutes. Add the tomatoes to the baking sheet and stir to combine. Roast until the tomatoes begin to burst, 10 to 12 minutes. Transfer the vegetables to a serving bowl or platter. Garnish with freshly torn mint or basil, if using.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 21629,"Cacio e Pepe Cauliflower 1 medium head cauliflower (about 2 pounds), cut into bite-size florets 4 tablespoons unsalted butter, melted
Kosher salt and freshly ground black pepper
1/2 cup finely grated pecorino (about 2 ounces)
Instructions: Preheat the oven to 450 degrees F. Add the cauliflower, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper to a large bowl and toss to evenly coat. Sprinkle with 1/4 cup of the cheese and toss to coat. Transfer the cauliflower to a rimmed baking sheet and spread in an even layer, being sure to scrape all the seasoning from the bowl with a rubber spatula.
Roast until the cauliflower is golden and tender, tossing halfway through, 25 to 30 minutes. Transfer to a serving platter and sprinkle evenly with the remaining 1/4 cup cheese and 1/4 teaspoon pepper.
","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 21630,"Perfect Pie Crust 1/2 cup ice water 12 tablespoons (1 1/2 sticks) very cold unsalted butter 3 cups all-purpose flour 1 tablespoon sugar 1 teaspoon kosher salt 1/3 cup very cold vegetable shortening, such as Crisco Instructions: Cut the butter in 1/2 inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21631,"Ginger Ponzu Sauce (to Be Served Over Pink Snapper) 4 cups shoyu, yamasa 1 1/2 cups sugar 1 cup mirin 1 1/2 cups lime juice 8 tablespoons sesame seeds, toasted 3 tablespoons ginger, peeled, grated 3/4 cup daikon, grated 2 cups water White wash 1 ounce cornstarch 2 1/2 ounces cold water Instructions: Combine all ingredients and bring to a boil. Thicken with white wash. Serve. ","[Sauvignon Blanc, Riesling, Gewrztraminer]" 21632,"Mock Muffin 4 English muffins 4 slices Canadian bacon 12 egg whites Salt and pepper 4 slices cheddar Instructions: Place English muffin in toaster and toast. In a microwave safe bowl, about the same diameter as the English muffin, place the 1 slice Canadian bacon and 3 egg whites. Season with salt and pepper. Loosely cover with plastic wrap. Microwave on high for 1 minute. Remove from microwave and gently stir egg whites. Microwave 30 seconds more. Remove and immediately place a cheese slice over hot egg whites. Slide onto toasted English muffin. Repeat with remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21633,"Red Wine-Chocolate Cupcakes 1 cup all-purpose flour (see Cook's Note) 1/2 teaspoon baking soda 1/2 teaspoon fine salt 3/4 cup milk 1/2 cup unsweetened cocoa powder (not Dutch process) 3/4 cup sugar 3/4 cup vegetable oil 1 teaspoon pure vanilla extract 1 large egg
2 cups red wine 1/4 cup sugar
2 ounces bittersweet chocolate, chopped 1/4 cup heavy cream Instructions: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Set aside. For the cupcakes: Whisk together the flour, baking soda and salt in a medium bowl and set aside. Heat the milk in a small saucepan until hot, but not boiling, and pour the milk over the cocoa powder in a large bowl. Whisk the mixture until it is smooth and cools slightly. Add the sugar, oil, vanilla and egg to the milk mixture and whisk until smooth. Add the flour mixture, and stir, with a rubber spatula, until well combined (take care not to overmix).
Divide the batter evenly among the prepared muffin cups. Bake until the tops spring back when pressed lightly, 20 to 22 minutes. Transfer the pan to a rack and let cool for 5 minutes, then transfer the cupcakes to the rack to cool a bit more, about 20 minutes. Meanwhile, make the wine syrup: Bring the wine and sugar to a boil over medium heat in a small saucepan. Reduce the wine to 1/2 cup, 12 to 15 minutes. Transfer the wine syrup to a small bowl.
While the cupcakes are still slightly warm, poke the top of each 2 times with a fork and slowly drizzle in a generous teaspoon of the wine syrup. Set aside the remaining wine syrup.
For the ganache: Pour the cream into the saucepan used for the wine syrup and bring it to a simmer. Put the chocolate in a medium bowl. Pour the cream over it and whisk until smooth. Add the remaining wine syrup and stir until combined. Let the ganache cool until thickened slightly and the consistency of heavy cream, about 3 minutes.
Spoon a tablespoon of ganache on each cupcake and use the back of the spoon to spread it evenly. Place the cupcakes on a rack and allow the ganache to set, about 15 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 21634,"How to Make Cranberry Brie Bites | Cranberry Brie Bites 1 large egg One 8-ounce wheel Brie
One 17.25-ounce package frozen puff pastry (2 sheets), thawed
All-purpose flour, for dusting
1/3 cup whole-berry cranberry sauce
1/4 cup walnuts, finely chopped
1 tablespoon fresh thyme leaves
Instructions: Preheat the oven to 425 degrees F and line 2 baking sheets with parchment paper. Whisk together the egg with 1 tablespoon of water in a small bowl for an egg wash. Cut the side rind off the Brie, then cut the Brie into 32 even pieces. Set aside.
Unfold a puff pastry sheet on a lightly floured surface. Roll out into a 13-inch square. Cut into 16 squares. Repeat with the second sheet so you have 32 squares total.
Top a pastry square with about 1/2 teaspoon cranberry sauce, 1/4 teaspoon walnuts, a piece of Brie and a pinch of thyme.
Use your finger or a pastry brush to brush the edges of the pastry square with egg wash until lightly coated and tacky. Pinch 2 opposite points together, then pinch the remaining 2 points together so that you have a little package. Repeat with the remaining pastry squares and filling.
Transfer the pouches to the prepared baking sheets and brush with the remaining egg wash. Bake until puffed and golden brown, 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 21635,"Grilled Squid Stuffed with Couscous 3 tablespoons olive oil, divided 1 cup finely chopped red onions 3 cloves garlic, minced 1/4 pound chorizo, finely diced 2 cups couscous 2 1/2 cups chicken stock or water Salt and freshly ground pepper 8 squid (cleaned, tentacles removed, only long bodies) Instructions: Heat 1 tablespoon of oil in a medium saucepan. Add the onions and garlic and cook until soft. Add the chorizo and cook until golden brown. Add the couscous and coat with the mixture. Bring the chicken stock to a boil, pour over the couscous, bring back to the boil, cover and remove from the heat. Let sit 10 minutes. Fluff with fork and let cool. Preheat grill. Stuff the squid with the couscous mixture and secure the end with a toothpick. Brush the squid with the remaining olive oil and season with salt and pepper. Grill for 2 to 3 minutes on each side. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 21636,"Sparking Magic Lemonade Punch 16 lemons, plus lemon wedges, for serving 2 cups sugar
3 tablespoons dried butterfly pea flower tea leaves
2 to 3 liters sparkling water, chilled
Instructions: Make the lemonade syrup: Peel the lemons into long strips (try not to get too much of the white part, or pith, as it can be bitter) and set aside, then juice the lemons and strain out the seeds. Place the juice, lemon peels and sugar into a medium saucepan over medium-high heat, stirring to combine. When the mixture starts to boil, reduce the heat to low and allow to simmer for about 15 minutes, until the mixture just barely starts to thicken, then remove from the heat and allow to cool completely. Make the butterfly pea flower tea: Bring 6 cups of water to a boil and add the tea leaves. Allow to steep for 15 minutes, then strain out the tea leaves and cool completely. Make the punch: Mix the lemonade syrup and sparkling water in a large punch bowl (start with 2 liters and add more as necessary to taste). Put the butterfly pea flower tea in a pitcher, and place it next to the punch bowl, as well as bowls of lemon wedges and ice cubes and tall glasses. Guests should put several ice cubes in a glass, then ladle the sparkling lemonade into the glass and squeeze a fresh lemon wedge over the top. Then pour about 1/8 cup of the butterfly pea flower tea over the top to see a magical color transformation! ","[Prosecco, Cava, Blanc de Blancs, Vinho Verde]" 21637,"Tiramisu (My Family's Favorite Dessert) 3 cups mascarpone 1 1/2 cups confectioners' sugar 1/4 cup Marsala 3/4 cup double cream 2/3 cups water 5 teaspoons instant espresso 1 store-bought butter pound cake Instructions: In a medium bowl, use electric mixer set on medium speed beat the mascarpone cheese, 1 cup confectioners' sugar and marsala until well blended. Add the creme and beat until fluffy, about 1 minute. Set aside. In a small saucepan over high heat combine water, remaining 1/2 cup of confectioners' sugar and espresso powder. Bring to a boil. Stir occasionally. Remove from heat and cool. Slice pound cake 1/4-inch thick. Have a 2 quart oval or rectangular glass or ceramic dish. Arrange slices of cake in a single layer over bottom of dish. Trimming to fit. Brush half of the cooled espresso mixture over cake. Spread half of the mascarpone mixture evenly over the top. Then repeat and do the second layer. Brush espresso over cake slices and top with remaining cheese. Cover with plastic and refrigerate until firm. Before serving sift cocoa evenly on top. Use a large scoop to serve on plates. ","[Barolo, Barbaresco, Chianti, Rioja]" 21638,"Taqueria Guacamole 2 ripe avocados 1 lemon, juiced 1 plum tomato, seeded and chopped 1 small white onion, finely chopped 1 medium fresh jalapeno, seeded and finely chopped Coarse salt Instructions: Halve avocados lengthwise around pit. Remove pit with a large spoon, then scoop out flesh into a bowl. Squeeze the lemon juice into bowl. Add tomato, onion, and jalapeno, and mash guacamole with a fork to desired consistency. Season guacamole with salt, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 21639,"Chicken and Snow Pea Fried Rice with Peanuts 2 tablespoons vegetable oil 1 large egg, beaten 2 boneless, skinless chicken thighs, cut into 1/2-inch pieces Kosher salt 1 cup thinly sliced snow peas 1 teaspoon finely grated peeled fresh ginger 1 teaspoon soy sauce 3 cups cold cooked long-grain white rice 2 tablespoons salted roasted peanuts, chopped 2 tablespoons thinly sliced scallions Instructions: Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds. Scoop onto a plate with a large, perforated spoon or spatula. Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon of oil, then add the snow peas, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until crisp-tender, 1 to 2 minutes. Add the rice, stirring to break up any clumps, and spread it out evenly in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Add the peanuts and scallions and serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 21640,"Ham Georgia with Peach Garnish 1 fully cooked ham (16 to 17 pounds) 1/2 cup peach preserves 1 teaspoon freshly ground black pepper 2 tablespoons dried mustard 1 tablespoon balsamic vinegar 1/2 teaspoon ground allspice 2 tablespoons confectioners' sugar 1 cup water, for deglazing drippings from baked ham 3 cups demi-glace, store bought 4 tablespoons unsalted butter 3 pounds large ripe peaches (about 10), each pitted (but not peeled) and cut into 8 wedges 1/3 cup sugar 4 ounces dried peaches, cut into 1/2-inch slices 3 tablespoons cider vinegar 4 cups combined demi-glace and deglazed drippings 1 teaspoon salt 1 teaspoon potato starch dissolved in 1 tablespoon water (for thickening, if needed) 1 cup julienned basil leaves Instructions: Put the ham in a large stockpot, and fill the pot with enough cold water to cover the ham. Bring the water to 170 to 180 degrees F (below the boil; if boiled, the ham will crack open at the joint). Cook at that temperature for 3 hours, then let cool in the cooking water. When ready to proceed with the recipe, remove the ham from the water. With a knife, remove the skin from the ham, and trim the surface of the meat where it is brown and skin-like around the shank bone. To make carving easier later, remove the pelvis or hipbone by running a knife around it. When the skin has been removed, trim off all but a thin layer of white fat from the surface of the ham. Run the point of your knife in a crisscross pattern through the remaining fat on the top of the ham, cutting slightly into the surface of the meat. This scoring will help the glaze adhere to the meat while it cooks. Preheat the oven to 350 degrees F. In a small bowl, mix the preserves, pepper, mustard, balsamic vinegar, and allspice together. Spread the glaze coating on the top surface of the ham, place it in a roasting pan, and bake in the 350 degree F oven for 30 minutes. Reduce the heat to 325 degrees F, and continue cooking the ham for 1 hour. Sprinkle the powdered sugar on top, and cook for another 30 minutes, until nicely glazed. Transfer the ham to a platter, and set it aside in a warm place while you make the peach sauce. Discard the accumulated fat in the roasting pan, and add the 1 cup of water to the drippings in the pan, stirring to loosen and mix in the solidified juices. Add the demi-glace, and bring to a boil. Reserve for use in peach sauce. For the peach sauce: Heat the butter in two large skillets, 2 tablespoons of butter per skillet. When it is hot, add half of the peach wedges to each skillet, and saute for 2 to 3 minutes. Sprinkle with the sugar, dividing it between the skillets, and continue cooking for 3 to 4 minutes longer. Add the dried peach julienne and the vinegar, half to each skillet, and stir to mix. Combine the contents of both skillets in one saucepan. Strain the reserved demi-glace mixture over the peaches, and stir in the salt. If the sauce is thinner than you would like, add the dissolved potato starch, and bring to a boil. Boil 1 or 2 minutes. At serving time, stir in the basil. To make carving easier, make a vertical cut down into the ham approximately 1-inch above the shank bone. The object is to make a guard that your knife will not go beyond when you slice the ham; this will give a clean bottom edge to the slices and also protect your hand from the knife in case it happens to slide while you are slicing the meat. Slice the ham on the bias, stopping at the cut edge, and arrange the meat on a warm platter. Serve 3 or 4 slices of ham per person with few slices of the peaches and the sauce spooned around and over the meat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21641,"Peanut and Vegetable Soup 2 cups white onions, diced small 1/4 cup fresh garlic, peeled and chopped 1/4 cup fresh ginger, peeled and chopped 2 tablespoons peanut or vegetable oil 3 teaspoons cumin seeds 2 teaspoons coriander seeds 3 small red hot chiles (bird), chopped 2 cups peeled, seeded and chopped plum tomatoes 1 teaspoon whole white peppercorns 1 teaspoon ground turmeric 1 1/2 cups dry sherry 2 quarts vegetable broth 1 1/2 cups coconut milk (about 1 (12-ounce) can) 1 cup smooth natural peanut butter 2 cups peeled and medium diced turnips 2 cups peeled and medium diced carrots 2 cups peeled and medium diced sweet potatoes (yellow if possible) Salt Instructions: In large pot, over low to medium heat, cook onions, garlic and ginger in 2 tablespoons of oil for about 10 minutes until onions are translucent. Meanwhile toast cumin and coriander seeds in saute pan over medium heat for about 3 minutes. Let cool. Add chiles and tomatoes to pot. In spice grinder, grind cumin and coriander seeds with white peppercorns. Add to pot along with turmeric. Stir for about 2 minutes then add sherry and cook until most of the wine has evaporated. Add vegetable broth and coconut milk. If possible, blend with stick immersion blender or allow to cool slightly and blend in standard blender in small batches. Strain through sieve with medium holes, not mesh. Return to pot and whisk in peanut butter. Add vegetables and cook until vegetables are soft to bite, but not mushy. Taste, and salt, as necessary. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]

" 21642,"Helen's Sausage Stuffed French Bread 2 (15-inch-long) French baguettes 1 pound bulk breakfast sausage 2 tablespoons chopped jalapenos 1 cup chopped green bell peppers 1/4 cup chopped green onions (green and white parts) 8 ounces cream cheese, at room temperature 8 ounces sour cream 8 ounces grated sharp Cheddar 1 teaspoon Emeril's Original Essence, recipe follows Chopped fresh parsley leaves, for garnish Corn or tortilla chips, for dipping, 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: Preheat the oven to 350 degrees F. Using a serrated knife, trim the upper quarter off the length of the top of each loaf. Hollow out the center of the loaves, leaving a 1/2-inch-thick shell. Set aside. Brown the sausage in a large skillet over medium-high heat for about 5 minutes, stirring to break up any clumps. Add the jalapenos, bell peppers, and green onions. Cook, stirring, until the vegetables are soft, 3 to 4 minutes. Add the cream cheese, sour cream, and Cheddar and stir until completely melted, about 2 minutes. Add the Essence and remove from the heat. Fill the hollowed-out bread loaves with equal amounts of the sausage-cheese mixture and wrap each loaf in aluminum foil. Place the loaves on a baking sheet and bake for 1 hour. Remove from the oven, unwrap, and sprinkle with parsley. Serve warm with chips for dipping, if desired, or cut the bread crosswise into 2-inch slices. Combine all ingredients thoroughly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21643,"Pan Fried Rainbow Trout 4 rainbow trout, about 12 ounces each, whole and butterflied, skin on, bones removed (ask your fish dealer to do this for you) Salt and freshly ground black pepper to taste 2 tablespoons olive oil 2 tablespoons butter 1/2 pint cherry tomatoes, washed, cut through the center in two 2 tablespoons chopped fresh tarragon Instructions: Wash the trout in cold water and pat dry to remove any tiny stray bones. Season the trout with salt and pepper, heat the olive oil in a large saute pan over medium heat and cook the fish skin side down. Cook the trout in batches of 1 or 2 at a time. Cook the skin side for 2 to 3 minutes before turning with a spatula to cook the flesh side. Cook for an additional 2 to 3 minutes or until fully cooked but be careful of overcooking as the fish are thin and cook quickly. As the trout are finishing, add the butter to the pan and allow to bubble before adding the tomatoes. Cook for 2 minutes, add the tarragon and remove from the heat. Serve immediately with fiddlehead ferns.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21644,"Pancake \Cake\ with Sparkling Strawberries 3/4 cup water 1/2 cup milk
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/4 cup butter, melted, plus 3 tablespoons melted butter, for brushing the pan/griddle 1 pint strawberries, quartered 3 tablespoons sugar
1/2 cup chilled sparkling wine or cider
Instructions: For the pancake batter: Preheat the oven to 200 degrees F; place a dinner plate in the oven. Whisk together the water, milk, eggs, flour, baking powder, salt, sugar and 1/4 cup melted butter in a large bowl until completely smooth. Do not overmix. Brush the surface of a nonstick pan set over medium heat with some of the remaining melted butter. Spoon 1/3 cup of the batter into the pan and tilt the pan so the pancake is thin and about 6 inches in diameter. Flip once it looks crispy on the edges and air holes appear in the center. Cook another minute until cooked through. Remove the pancake to the plate in the oven to keep warm. Continue making pancakes until all the batter is gone, brushing the pan with butter as needed. Pile the pancakes one on top of the other in an organized stack as you go. You should have about 10 total. For the sparkling strawberries: In a medium bowl, combine the strawberries and sugar and gently toss to coat. Pour the sparkling wine over the strawberries and let sit for 10 to 15 minutes in the refrigerator. Serve over the pancakes. ","[Prosecco, Cava, Lambrusco, Ros]" 21645,"Shangri-Lee Lobster with Crispy Spinach 2 (14-ounce) cans reduced-sodium chicken broth 1 (3.5-ounce) box golden curry sauce mix 1 (14 1/2-ounce) can unsweetened coconut milk 1 (3-ounce) jar applesauce 2 cups vegetable oil 1 (10-ounce) bag fresh spinach leaves, washed and dried Salt 1 (5.1-ounce) box lemon and herb-flavored rice 4 (6-ounce) uncooked lobster tails, shells removed 2 teaspoons seafood seasoning 1 tablespoon butter 1 tablespoon olive oil Instructions: Curry Sauce: Combine broth and curry sauce mix in heavy medium saucepan. Stir over medium heat to blend. Whisk in coconut milk and applesauce. Bring to a boil, stirring occasionally. Set aside and keep warm. Crispy Spinach: Heat oil in heavy large pot or wok over medium-high heat until oil registers 350 degrees F on a deep-fry thermometer. Working in batches, carefully add spinach to oil and cook until spinach is crisp and translucent, about 30 seconds. Be careful as oil may spit and splatter a bit due to the water content of the spinach. Using a skimmer or slotted spoon, transfer crispy spinach to paper towels to drain. Sprinkle spinach with salt. Set aside and keep warm. Lobster Tails and Rice: Prepare rice according to package instructions. Set aside and keep warm. Meanwhile, sprinkle lobster tails with seafood seasoning. Melt butter and oil in heavy large skillet over medium heat. Add lobster tails. Cover and cook until lobsters are just cooked through, turning occasionally, about 8 minutes. Presentation: Spoon 1 cup of rice onto center of each of 4 dinner plates. Slice lobster tails crosswise into 1/2-inch-thick medallions. Fan lobster medallions atop rice. Place crispy spinach alongside. Drizzle curry sauce over and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 21646,"Eggplant Parmesan Soup 4 Tbsp. olive oil, divided 1 medium Italian or Japanese eggplant, halved lengthwise and thinly sliced (about 4 cups) 1 cup chopped onion 1 jar Bertolli? Olive Oil & Garlic Sauce 2 cans (14.5 oz. ea.) chicken or vegetable broth 1 cup shredded mozzarella cheese (about 4 oz.) 1/4 cup Italian seasoned dry bread crumbs 1/4 cup grated Parmesan cheese Instructions: Heat 3 tablespoons olive oil in 6-quart nonstick saucepot over medium-high heat and cook eggplant, stirring occasionally, 5 minutes. Stir in remaining 1 tablespoon olive oil and onion. Cook, stirring frequently, 5 minutes or until eggplant is golden and tender. Stir in Sauce and broth. Bring to a boil over high heat. Reduce heat to low and simmer, stirring frequently, 5 minutes or until thickened. Arrange 6 oven-proof soup bowls or crocks on cookie sheet. Evenly spoon soup into crocks, then top with mozzarella cheese, bread crumbs and Parmesan cheese. Broil 2 minutes or until cheese is melted. Serve, if desired, with crusty Italian bread. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 21647,"Pan-Roasted Salmon with Fennel Puree 1 large bulb fennel (about 1 pound), cut into 1-inch pieces 3 tablespoons extra-virgin olive oil
1 1/2 tablespoons lowfat plain Greek yogurt, such as Fage
1/4 teaspoon kosher salt, plus for the cooking water 2 tablespoons extra-virgin olive oil Four 6-ounce skinless center-cut salmon fillets 3/4 teaspoon kosher salt 1/4 cup chopped fennel fronds 1/4 cup chopped parsley 3 tablespoons Crispy Capers, recipe follows Lemon wedges, optional
3 tablespoons capers, drained, rinsed and dried very well Vegetable oil, for shallow frying Instructions: For the fennel: In a medium saucepan, cover the fennel with cold salted water. Place over high heat, bring to a boil, and then lower to a simmer. Cook until very tender, about 10 minutes. Drain well and place in a food processor. Add the olive oil, yogurt and salt. Puree until smooth, scraping down the sides as needed. For the salmon: Heat the olive oil in a large skillet over medium-high heat. Sprinkle the salmon fillets with the salt. Place the fillets in the pan, flesh-side down, and sear undisturbed for 3 to 4 minutes to create a golden brown crust. Gently flip, and cook for another 2 minutes. Salad: In a small bowl, mix together the chopped fennel fronds and parsley and the crispy capers. To plate, spread a little of the fennel puree on each of 4 plates. Top with a salmon fillet. Place a little salad on top of each salmon. Squeeze a bit of lemon over the top if desired. Serve immediately. Heat 1/4-inch vegetable oil in a small, straight-sided skillet over medium-high heat until it shimmers when swirled. (You can make sure the oil is hot enough by adding one caper to the oil; if it immediately starts to sizzle and pop, the oil is hot enough.) Add the capers to the hot oil and fry until they have popped open and turned golden brown and crispy, about 1 minute. With a slotted spoon, remove the capers to a paper-towel-lined plate to drain. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21648,"Sweet and Tangy Chicken Burgers 2 teaspoons extra-virgin olive oil 1 large onion, finely chopped 1 teaspoon ground cinnamon 1 teaspoon ground coriander 1/4 teaspoon red pepper flakes 1 1/2 teaspoons kosher salt Freshly ground black pepper 2 cloves garlic, minced 1/4 cup chopped flat-leaf parsley 1 pound ground lean chicken 1/4 cup plain yogurt 3 tablespoons pomegranate molasses, for brushing (see Cook's Note) 4 whole wheat buns, toasted 1 tomato, thinly sliced 1 English cucumber, thinly sliced 1 small red onion, sliced Lettuce Instructions: Heat the olive oil in a skillet over medium heat, add the onion, cinnamon, coriander, pepper flakes, 1/2 teaspoon kosher salt and season with pepper. Cook until onions are tender, about 5 minutes. Stir in the garlic and parsley and cook until garlic is fragrant, about 1 more minute. Transfer to a large bowl and let cool slightly. Stir in the chicken and yogurt until the onion are evenly mixed. Season with 1 teaspoon kosher salt and some pepper. Shape into 4 1/2-inch thick patties. Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes. Serve on toasted buns with fixings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 21649,"Mushroom and Spinach Bread-zagna 1/4 cup EVOO 1 pound cremini or mixed mushrooms, sliced 2 tablespoons chopped fresh thyme 4 cloves garlic, thinly sliced 1 shallot, finely chopped Salt and freshly ground black pepper 1/4 to 1/3 cup marsala or dry white wine 1/4 to 1/3 cup chicken stock 1 pound spinach, stemmed and chopped 1 pint half-and-half 6 large eggs A few grates fresh nutmeg Eight 1-inch-thick slices peasant-style white bread 2 tablespoons butter, cut into small pieces, plus softened butter, for greasing 12 ounces Fontina Val d'Aosta or Gruyere cheese, shredded or thinly sliced 1 1/2 to 2 cups freshly grated Parmigiano-Reggiano Instructions: Preheat the oven to 350 degrees F. Heat the EVOO in a large saute pan over medium-high heat and brown the mushrooms until tender and dark. Stir in the thyme, garlic, shallots, some salt and pepper, cook 1 to 2 minutes. Deglaze the pan with the marsala and stir until almost completely evaporated. Pour in the stock, wilt in the spinach and turn off the heat. Whisk the half-and-half with the eggs, nutmeg and some salt and pepper in a large shallow bowl. Soak the bread, turning occasionally, until the liquid is absorbed. Grease a 9-by-13-inch baking dish. Lay 4 slices of the bread on the bottom and top with the mushrooms and spinach and half of the cheeses, followed by the remaining bread and cheeses. Dot the top with the butter and bake until golden, 45 minutes to 1 hour. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 21650,"Warm Beef and Watercress Salad: Bo Xao Sa Lat Song 3 1/2 fluid ounces/100 ml white vinegar 2 teaspoons garlic oil (or vegetable oil) 1 tablespoon sugar 1 bunch watercress, trimmed and washed 1 small onion, thinly sliced 1 tomato, thinly sliced 2 tablespoons vegetable oil 1 tablespoon finely diced garlic 10 1/2 ounces/ 300 g lean beef, finely sliced Salt and freshly ground black pepper 2 tablespoons nuoc cham 1 cl, sliced Instructions: Place the vinegar, oil, and sugar in a bowl and mix well. In a mixing bowl, add watercress, onions, tomato and dress with vinaigrette. Set aside.
In a hot wok or pan, add oil and cook garlic until fragrant.
Turn heat to high adding beef and stir fry for 1 minute until browned, then season with a pinch of salt and 1/2 teaspoon pepper.
Add the beef to the salad bowl then dress with nuoc cham. Mix well, then transfer to a plate and garnish with cl. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21651,"Black Sesame Sweet Tofu 5 1/2 cups soymilk 2 tablespoons powdered gelatin 2/3 cup sugar 3 tablespoons black sesame paste Instructions: In a small bowl, place 1/2 cup soymilk and sprinkle gelatin over top. Set aside 5 minutes.
In a medium saucepan, combine 2 1/2 cups soymilk and sugar. Cook over medium heat, stirring occasionally, until milk is hot (but not boiling) and sugar is dissolved, about 5 minutes.
Remove from heat; stir in reserved gelatin mixture until dissolved. Stir in the remaining soymilk and sesame paste. Transfer the mixture to a blender (or use an immersion blender with liquid in pot) and blend until smooth.
Set a medium bowl in a bowl of ice water; pour soymilk mixture into the empty bowl. Let the mixture stand, stirring occasionally, until cool, about 45 minutes. Pour milk mixture into glasses. Refrigerate 3 to 4 hours or until firm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21652,"Carrot Cake with Marshmallow Fluff Cream Cheese Frosting 1/4 cup melted unsalted butter, cooled, plus more for buttering pan 1 cup crushed pineapple, drained 3 large eggs 1/2 cup canola oil 2 teaspoons vanilla extract 1 pound carrots, peeled and grated on the small holes of the grater (about 3 cups, lightly packed) 2 teaspoons freshly grated ginger 2 cups all-purpose flour 1 1/2 cups organic cane sugar 1/2 cup lightly packed brown muscavado sugar 2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon freshly grated nutmeg 1 teaspoon salt 1/3 cup finely diced crystallized ginger 3/4 cup coarsely chopped toasted pecans Cream Cheese Marshmallow Frosting, recipe follows 3 tablespoons water 1/2 cup plus 2 tablespoons light corn syrup 1/3 cup plus 2 tablespoon granulated sugar 1/2 vanilla bean, seeds scraped and reserved 2 large egg whites Pinch salt Pinch cream of tartar 8 ounces cream cheese, slightly softened 1 stick unsalted butter, slightly softened 1 pound organic powdered sugar, sifted twice 2 cups Fluff 1 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. Butter and flour 2 (8-inch) round cake pans and line the bottoms with parchment paper. Butter the parchment well too. Pulse the pineapple in a food processor fitted with a metal blade until it is finely chopped. Put the eggs in a bowl of a stand mixer fitted with the paddle attachment. Beat the eggs for 10 seconds. Add the oil, 1/4 cup melted butter, vanilla, carrots, chopped pineapple and grated fresh ginger and mix until combined. Whisk together the flour, sugars, baking soda, cinnamon, ginger, nutmeg and salt in a bowl until combined. Add the wet ingredients and beat on low speed just until combined. Remove and fold in the crystallized ginger and pecans. Divide the batter between the 2 pans. Bake until the tops are a very golden brown and a tester inserted in the center comes out with a few moist crumbs, 40 to 55 minutes. Let the cakes cool in the pans for 15 minutes, then invert them onto a wire rack and let them cool completely. Remove the parchment from the bottoms of each cake. Cool completely before frosting. In a small saucepan fitted with a candy thermometer, bring the water, corn syrup, 1/3 cup plus 1 tablespoon sugar and vanilla bean to 246 degrees F. Before adding the syrup to the egg whites below, carefully remove the vanilla bean. In the meantime, in a completely clean, dry mixing bowl of an electric mixer fitted with the whisk attachment, whip the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the reserved vanilla seeds. Scrape the fluff into a bowl. Wash the bowl and whisk and return them to the machine. Combine the cream cheese and butter in the bowl of the mixer and mix until light and fluffy. Add the powdered sugar and mix on low until combined. Increase the speed and whip until light and fluffy. Add about 2 cups of Fluff and the vanilla and whip until combined. Refrigerate for 15 minutes if too soft to use as frosting. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21653,"Beef Stew 2 pounds lean stewing beef (such as top round), cut into 2-inch cubes Kosher salt and freshly ground black pepper
5 tablespoons all-purpose flour
3 tablespoons olive oil
One 12-ounce bottle stout beer, such as Guinness
10 small new potatoes, cut in half
2 medium yellow onions, quartered
4 large carrots, cut on the diagonal into 1-inch pieces
1 celery stalk, cut into 1-inch pieces, plus 1/2 cup leaves, roughly chopped
4 cups low-sodium beef broth
3 tablespoons unsalted butter, softened
1 cup frozen peas
3 scallions, sliced, optional
Instructions: Season the beef generously with salt and pepper. Sprinkle 2 tablespoons of the flour evenly over the meat. Heat the olive oil in a large heavy saucepan or Dutch oven over medium-high heat. Add the beef in a single layer without crowding the pan (work in 2 batches if necessary) and cook, turning, until browned on all sides. Remove the beef from the pan and reserve. Add the beer to the pan and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Bring the liquid to a boil and cook until it is reduced by half; return the beef to the pot and add the potatoes, onions, carrots, celery stalk, broth and 1 cup water. Bring to a boil, reduce the heat to a very low simmer, cover and cook until the beef is very tender, 1 1/2 to 2 hours. In a small bowl, mash the butter with the remaining 3 tablespoons flour until smooth. While whisking the liquid, drop small pieces of the butter paste into the stew, whisking until each piece dissolves. Continue adding the butter paste until it is used up and completely dissolved into the stew. Add the peas and continue cooking until the stew is thickened and the peas are cooked, about 5 minutes. Taste and season with salt and pepper (about 1 1/2 teaspoons salt and 3/4 teaspoon pepper). Ladle the stew into individual bowls and garnish with the chopped celery leaves and sliced scallions, if using. ","[Cabernet Sauvignon, Merlot, Syrah, Malbec]" 21654,"Spanish Honey Pudding 1/4 cup unsalted butter 1 1/2 cups milk 2 large eggs, lightly beaten 6 slices white country bread, torn into 1inch squares with the crust 1/2 cup plus 1 Tbs. clear, thin honey 1/2 cup plus 1 Tbs. hot water 1/4 teaspoon ground cinnamon 1/4 teaspoon vanilla Instructions: Preheat the oven to 350 degrees and use a little of the butter to butter a 9inch glass pie dish. Whisk together the milk and eggs, then add the bread pieces and turn to coat them evenly. Leave the bread to soak for 15 to 20 minutes, turning over once or twice. In a large nonstick skillet, heat the remaining butter over medium heat. Fry the soaked bread in the butter until golden, about 2 to 3 minutes on each side. Transfer the bread to the baking dish. In a bowl, combine the honey and the hot water and stir until the mixture is evenly blended. Stir in the cinnamon and vanilla and drizzle the mixture over and around the bread. Bake for about 30 minutes, or until golden brown. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 21655,"Hummus Trio Three 15-ounce cans chickpeas 3/4 cup tahini 2/3 cup fresh lemon juice (from about 5 lemons) 6 cloves garlic Kosher salt 3/4 cup olive oil, plus more for serving 3 cups fresh baby spinach 2 whole marinated artichoke hearts, finely chopped 2 tablespoons pine nuts Coarsely ground black pepper 1/4 cup pickled sweet peppadew peppers, finely chopped Pita chips, for serving Instructions: Drain the chickpeas, reserving the liquid. Rinse the chickpeas and drain again. Set a few chickpeas aside for garnish.
In the bowl of a food processor fitted with the metal blade attachment, combine the tahini, lemon juice, garlic and 1 tablespoon salt. Process until smooth and very creamy, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula and process for another 60 seconds; the mixture should be light in color and thick. Add the chickpeas in 3 additions, processing until smooth after each addition. With the food processor running, slowly pour the oil into the feed tube in a steady stream and process until the mixture is creamy. If too thick, add up to 3/4 cup of the reserved chickpea liquid a few tablespoons at a time until hummus is smooth and has a sheen. Season with more salt if desired. Divide the hummus into 3 bowls. Top 1 bowl of hummus with the reserved whole chickpeas and a drizzle of olive oil and set aside.
To make the spinach and artichoke hummus: Bring 1 1/2 cups water to a simmer in a small skillet. Add the spinach and cook until wilted, about 30 seconds. Cool and squeeze dry. Finely chop the spinach and mix it together with the artichoke hearts. Reserve about 1 tablespoon of the mixture for garnish and stir the remainder into 1 bowl of hummus; garnish with the reserved mixture and a drizzle of olive oil.
To make the sweet-and-spicy hummus: Place the pine nuts in a small skillet over medium-low heat. Cook, stirring occasionally, until lightly golden and fragrant, about 4 minutes. Transfer to a plate. Stir black pepper to taste into the last bowl of hummus and make an indentation in the top of the hummus. Fill the indentation with chopped peppadews, pine nuts, more black pepper and a drizzle of olive oil.
Serve all 3 hummus bowls with pita chips for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 21656,"Chocolate-Dipped Strawberries 1/2 cup semisweet chocolate chips 3 tablespoons heavy cream 12 long-stemmed strawberries Instructions: Melt the chocolate and cream together in a bowl set over simmering water until just melted. Stir and remove from the heat. Dip each strawberry in the chocolate and set aside on waxed or parchment paper to dry. ","[Merlot, Cabernet Sauvignon, Pinotage]" 21657,"Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze 2 1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 1/2 cups cooked sweet potato meat (about 2 sweet potatoes) 3 eggs 3/4 cup warm water 1 3/4 cups sugar 1 cup vegetable oil 1 teaspoon vanilla extract 1 cup golden raisins 1 cup toasted walnuts, crushed 4 tablespoons unsalted butter 2 to 3 tablespoons spiced rum 2 cups confectioners' sugar Instructions: Special equipment: bundt pan Preheat oven to 325 degrees F. Lightly grease a 10-cup bundt pan. In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set the mixture aside. In a separate large mixing bowl, mash the sweet potato, leaving only a slight meaty texture. Whisk together the sweet potato and the eggs. Whisk in the warm water, then the sugar, then the oil followed by the vanilla extract. Stir in the dry ingredients until homogenous then fold in raisins and walnuts. Spoon the batter into the prepared bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let the cake cool in the tin for 15 minutes and invert onto a serving platter or cake stand. Melt the butter in a medium saucepan with the rum. Pull from the heat and whisk in the confectioners' sugar until smooth. Pour the glaze over the cooled cake. Slice and serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 21658,"Mesquite BBQ Beans 1 (28-ounce) can baked beans (recommended: Bush's) 2 tablespoons spicy brown mustard (recommended: Gulden's) 1/4 cup mesquite grilling sauce (recommended: McCormick's Grill Mates) 1/4 cup real bacon pieces (recommended: Hormel) 5 slices center cut bacon (recommended: Oscar Mayer) Instructions: Set up grill for direct cooking over medium heat. In a bowl, stir to combine beans, mustard, mesquite sauce and bacon pieces. Pour bean mixture into 8-inch cast iron skillet. Cover beans with bacon slices. Cook on covered grill for 30 minutes. INDOOR: Preheat oven to 350 degrees F. Prepare beans as directed and pour into a 2-quart oven proof casserole. Bake in oven 35 to 40 minutes or until beans have thickened and are bubbling. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 21659,"Gnocchi and Pork Bolognese Sauce 2 pounds whole baking potatoes 4 cups all-purpose flour, plus more for dusting 2 egg yolks, beaten 1 teaspoon minced garlic 1 teaspoon minced fresh thyme 1 teaspoon minced fresh parsley Salt 3 cups Pork Bolognese Sauce, recipe follows 3/4 cup heavy cream 1 teaspoon grapeseed oil 1 pound ground pork 1/4 cup red wine 1 medium onion, cut into small dice 2 tablespoons minced garlic 1 large bell pepper, cored and cut into small dice 2 large ripe tomatoes, chopped, juices reserved 1 tablespoon chopped fresh basil 1 sprig fresh thyme 1/4 cup heavy cream Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Bake the potatoes in their skins until fork tender, 45 to 50 minutes. Remove from the oven and slice the potatoes open to cool the insides. After cooling, scoop out the potatoes and discard the skins. Run the potatoes through a ricer or food mill into a large bowl. (If you don't have a ricer, thoroughly mash the potatoes by hand with a masher.) Add the flour, egg yolks, garlic, herbs and a pinch of salt to the processed potatoes. Mix by hand until you have a pliable ball of dough. The flour might need to be adjusted at this time. If so, add a small amount at a time until the dough is smooth and pliable. (Do not over mix or you will get a tough dough.) Lightly flour a flat surface and portion the dough into 6 equal parts. Take 1 part and roll it out gently with your hands until you have a log about 3/4-inch in diameter. Carefully roll the log with your fingertips while exerting the lightest pressure outwards, not down, to draw the dough out, until you have a 10-inch log. The dough can then be sliced into 1-inch pieces and placed on a floured pan or wax paper. Repeat until all the dough has been rolled out and cut. (Once the gnocchi is portioned, it can be frozen. Place the gnocchi on the floured pan in the freezer and let set. Remove from the pan and place in a sealed container or bag.) In a large saucepan, bring the Bolognese Sauce and heavy cream to a simmer. Bring 6 quarts of water to a boil and drop 20 gnocchi into the water at a time. When the gnocchi float to the surface, remove with a slotted spoon, draining well, and add to the Bolognese Sauce. Repeat with the remaining gnocchi. Continue to cook for 3 minutes in the sauce. Remove with a slotted spoon and portion into serving dishes. Heat the oil in a large skillet until warmed. Add the ground pork and cook until browned, 6 to 8 minutes. Reduce the heat to medium and stir in the wine, onions, and garlic. Cook until the onions are translucent, about 10 minutes. Add the peppers, tomatoes, basil, and thyme. Bring the mixture to a slow rolling simmer, reduce the heat to low, cover, and simmer for 15 minutes. Add the cream and warm through, about 5 minutes. Season with salt and pepper, to taste. ","[Chianti, Barolo, Dolcetto, Tempranillo]" 21660,"Lekach Nonstick cooking spray, for the pan 3 1/4 cups all-purpose flour, plus more for the pan (see Cook's Note) 2 1/2 teaspoons baking powder 2 teaspoons ground cinnamon 3/4 teaspoon baking soda 1/4 teaspoon ground allspice 1/4 teaspoon kosher salt Pinch ground cloves 1 1/4 cups granulated sugar 1 cup honey 3/4 cup vegetable oil 3/4 cup warm brewed coffee 1/4 cup fresh orange juice (from 1 orange) 2 tablespoons rye or whiskey, optional 1 teaspoon pure vanilla extract 3 large eggs Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Spray a 12-cup Bundt pan with nonstick cooking spray and sprinkle lightly with flour, making sure to coat all sides and crevices. Tap out any excess flour and set aside. Combine the flour, baking powder, cinnamon, baking soda, allspice, salt and cloves in a large bowl, whisking to combine. Whisk together the granulated sugar, honey, oil, coffee, orange juice, rye if using, vanilla and eggs in a separate large bowl until smooth and combined. Pour the wet mixture into the dry, then whisk until the batter just comes together and no lumps remain. Transfer to the prepared pan.
Bake until well browned at the edges and a toothpick inserted in the middle comes out clean, about 1 hour. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. (If there's any sticking, carefully run a small offset spatula around the edges of the pan before inverting). Lightly dust with confectioners' sugar before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 21661,"Panettone Trifle One 1.1-pound panettone loaf 6 tablespoons unsalted butter, melted
3/4 cup heavy cream
1/4 cup mascarpone cheese
2 tablespoons sugar
1 teaspoon pure vanilla extract
1 cup raspberries or sliced strawberries
2 small navel oranges or blood oranges, peeled and cut into circles
Instructions: Preheat the oven to 375 degrees F. Cut off the top third of the panettone. Remove the insides of the bread by running a small paring knife around the edge of the loaf, leaving a 1-inch wall. Pull out the fluffy inside of the bread, leaving the base intact. Tear the insides into 1-inch bite-sized pieces. You should have about 2 cups of bread pieces. Place the pieces on a small rimmed baking sheet and drizzle with half of the butter. Toss well to coat. Place the shell on a separate rimmed baking sheet and drizzle the remaining butter over the sides and bottom of the loaf. Place both baking sheets in the oven. Bake the bread pieces, stirring half way through, until golden brown and toasted, about 12 minutes. Remove the bread pieces to a paper towel-lined plate to cool. Continue to bake the shell until lightly toasted and golden brown, about 8 minutes longer. Remove to paper towels to cool completely. Combine the heavy cream, mascarpone, sugar and vanilla in a medium bowl. Beat on high using a handheld mixer until soft peaks form, about 2 minutes. Place the shell on a serving plate. Layer in half of the bread pieces, half of the raspberries and oranges and a dollop of one-third of the whipped cream. Repeat with most of the remaining bread and fruit and finish with a large dollop of cream in the center and a few extra crumbs. Serve with additional cream on the side. ","[Chardonnay, Pinot Grigio, Prosecco, Sparkling Shiraz]" 21662,"Florida Catfish Stew 3/4 cup vegetable oil, divided 1 cup medium diced onions 1 cup medium diced celery 1 cup medium diced carrots 2 quarts lobster, shrimp broth or fish stock 1 pound catfish pieces 1 pound shucked oysters (about 6 dozen oysters in shell) 3 tablespoons Cajun seasoning 1 pint grape tomatoes 3 bay leaves Salt and freshly ground black pepper 1 cup all-purpose flour Instructions: In a large pot (8-quart capacity) heat 1/4 cup of the oil. Saute onions, celery, and carrots for about 5 minutes until onions become translucent and celery and carrots begin to soften. Add broth and bring to a simmer. Add fish, oysters, Cajun seasoning, tomatoes, bay leaves, and salt and pepper, and cook until fish becomes opaque. In a separate bowl, mix the other 1/2 cup of oil with the flour, and stir this mixture gently into the stew to thicken. Cook for a few minutes more to integrate flavors. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 21663,"Fried Cheese Curds 1 cup flour 1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup club soda
1 pound cheese curds
4 cups vegetable or canola oil Marinara sauce, for serving Instructions: In a medium bowl, mix the flour, baking powder and salt. Stir in the club soda and mix until smooth. Add the cheese curds to the batter and coat thoroughly. Heat the oil in a large, heavy skillet or heavy-bottomed pot over medium heat until a deep-frying thermometer inserted in the oil reads 360 degrees F. Fry the cheese curds for about 1 minute, turning halfway through. Drain on paper towels. Serve the fried cheese curds with marinara or your favorite dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 21664,"Holiday Mincemeat Cake with Eggnog Rum Sauce 1 lemon cake mix 1 cup mincemeat 1/2 cup finely chopped almonds 1 cup sugar 1/2 cup butter 1/2 cup prepared eggnog 1 teaspoon rum or 1/2 teaspoon rum extract Dash of nutmeg Instructions: Heat oven to 350 deg. Spray oven-safe 11-inch skillet or a 9 X 13 cake pan with nonstick cooking spray. Prepare cake mix according to package directions, except reduce the water by 1/4 cup. After mixing, fold in the mincemeat and nuts. Bake 35 to 40 min. Cake is done with toothpick inserted in center of cake comes out clean. Let cool 5 min. Run a knife around edge of pan and invert onto serving plate. Sauce: Combine butter, sugar and eggnog in small saucepan. Bring to a boil. Boil for 2 min. Remove from heat stir in rum or rum extract and a dash of nutmeg. Serve warm. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 21665,"Malted Milk Chocolate Pudding 1 large egg 1 3/4 cups 2% milk 1/3 cup plus 1 tablespoon chocolate malted milk powder 2 tablespoons cornstarch 4 ounces milk chocolate, chopped 1 teaspoon pure vanilla extract 1/2 cup cold heavy cream Chopped malted milk balls, for topping Instructions: Whisk the egg in a medium bowl. Whisk the milk, 1/3 cup malted milk powder and the cornstarch in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking, until slightly thickened, about 4 minutes (the mixture will look like heavy cream). Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten egg, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 2 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and vanilla and whisk until smooth. Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight. Whisk the heavy cream with the remaining 1 tablespoon malted milk powder in a medium bowl until soft peaks form. Top the pudding with the whipped cream and malted milk balls. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21666,"Marlborough Pudding 2 large fresh apples 3/4 cup sugar 3/4 cup sherry 6 tablespoons melted butter 4 eggs, well beaten 1/2 cup heavy cream 1 lemon, juiced 2 teaspoons grated nutmeg 1 sheet puff pastry dough Instructions: Preheat oven to 350 degrees F. Stew apples until very tender. Push stewed apples through a fine sieve to puree. Mix together 3/4 cup of apple puree, sugar, sherry, butter, eggs, heavy cream, lemon juice and nutmeg. Line a deep, 8-inch, pie plate with the puff pastry. Pour apple mixture into the pie crust and bake about 1 hour, or until set. It will look similar to a pumpkin pie. Cool before serving. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]" 21667,"Parkette's Famous Kentucky Poor Boy 1 hoagie-size bun, split Parkette sauce Shredded lettuce 1 grilled (6 to 1 pound - 80/20) burger, seasoned with salt/pepper mix 1 squirt bottle yellow mustard 1 slice American cheese 1 slice tomato 1 thick slice onion 2 pickle chips Instructions: Crinkle-cut fries, tater tots or onion rings, optional Toast the buns and brush the cut sides with Parkette sauce. Stack all of the ingredients inside the bun and eat!!! Yum!! Serve with crinkle-cut fries, tater tots or onion rings, if desired. That's a big meal! ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 21668,"Miso-Glazed Bacon and Asparagus 1 bunch asparagus 7 strips smoked bacon, cut in 1/2 1/4 cup Shiro miso paste (white miso paste) 1/2 cup mirin rice wine 1 tablespoon lemon juice Pinch lemon zest 1 tablespoon sugar Bamboo toothpicks, soaked in water Instructions: Trim and peel the root end of the asparagus to remove the tough outer skin. Slice asparagus in half keeping the tips and bases separate. Lay half bacon strips out on your cutting board. Lay a base piece and a tip piece on each slice of bacon, then roll it up and secure with a bamboo toothpick through the middle at a 90 degree angle. Preheat grill to medium heat. In a small mixing bowl combine miso, mirin, lemon juice, lemon zest and sugar. Stir with a whisk and use a pastry brush to baste the skewers as they cook on the grill - about 2 to 3 minutes per side on high. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21669,"Pea Whipped Potatoes 1 1/2 pounds fresh or frozen peas 2 pounds russet potatoes, peeled and cut into large chunks 1/2 cup unsalted butter, at room temperature 1 tablespoon minced garlic 2 cups heavy cream Salt and freshly ground black pepper Grated Parmesan, if desired Instructions: If using fresh peas, shuck the peas. Put the potatoes in a large saucepan with well-salted cold water to cover them by 3 inches. Cover and bring to a boil over high heat. Cook until tender, about 10 minutes. While the potatoes are cooking, add the peas to the pot. They will float on the top. Cook for 2 or 3 minutes, then remove with a sieve. Cool on a sheet tray. The potatoes are done when you can easily insert a knife through the potato. When the potatoes are done drain well, scatter on a baking sheet, and let cool for several minutes. Place in the oven to dry out, about 5 minutes. Press the potatoes through a ricer or food mill or mash with a potato masher. Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic and cook quickly until pale gold. Add the 1 1/2 cups of the cream, season, to taste, with salt and pepper and bring to a boil. Reduce the heat to low and beat in the potatoes with a wooden spoon or large whisk. Add the remaining butter by tablespoonfuls, stirring vigorously after each addition. (In this way, the butter does not melt into a golden puddle. Instead, it forms an emulsion with the potatoes, creating a very smooth puree.) In a small pot, heat the remaining cream until it reaches a boil then simmer for a few minutes. Add the cream to a blender with the peas and puree until smooth. Season with salt and pepper. Fold the pea puree into the mashed potatoes and adjust seasoning as necessary. Instead of salt, the puree can be seasoned with a little grated Parmesan. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21670,"Cauliflower Say Cheese 1 tablespoon unsalted butter 1 large head cauliflower (about 2 pounds) 4 1/2 ounces Cheddar, grated and divided 1/2 cup homemade coarse bread crumbs 1 whole egg 1 teaspoon kosher salt 1 teaspoon dry mustard powder 1/2 teaspoon smoked paprika 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 1/2 cup heavy cream Instructions: Grease an 11 by 7-inch flameproof baking dish with the butter and set aside. Position 1 oven rack in the middle position and 1 in the top position and preheat the oven to 400 degrees F. Place the cauliflower in a small glass bowl, stalk end up. Use a paring knife to remove the lower leaves. Trim the curds off of the stem, keeping them as intact as possible. Try to keep the size uniformly large and make as few cuts as possible. Discard the leaves and stem. Cover tightly with plastic wrap and microwave on high for 4 minutes. Rest, still covered in plastic, for another 4 minutes. Uncover and rest for 4 to 5 more minutes while preparing the rest of the dish. Combine 4 ounces of the cheese, the bread crumbs, egg, salt, mustard, paprika, black pepper, and cayenne in a large mixing bowl. When 1 minute remains on the cauliflower rest period, microwave the cream on high for 30 seconds. Add the cream to the bowl with the cheese mixture and stir to combine. Using your hands and a tea towel if the cauliflower is still hot, rub the large florets between your hands to break up the curds. Add the curds to the cream mixture and stir until the cheese is thoroughly melted and combined. Spread the cauliflower mixture in the prepared baking dish, place on the middle rack, and bake for 20 minutes. Remove the baking dish and turn the broiler to high. Sprinkle the remaining 1/2 ounce cheese atop the cauliflower. Place on the top rack and broil until the top is bubbly and appropriately brown, 6 to 8 minutes. Rest 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 21671,"Spice-Rubbed Bacon with Fried Eggs and Toast \Soldiers
1 tablespoon cayenne pepper 1 tablespoon garlic powder 2 tablespoons dark brown sugar 1/2 teaspoon black pepper 1/2 teaspoon curry powder 6 slices thick cut bacon 1/2 loaf sourdough bread cut into 24 (2-inch long and 1-inch) thick rectangles or \soldiers
4 eggs Sea salt Instructions: Preheat the oven to 220 degrees F. In a small bowl, add the cayenne, garlic powder, dark brown sugar, black pepper and curry powder and stir to blend. Spread the spice mix on a baking sheet and put it in the oven for 2 minutes. Meanwhile, separate the bacon slices. Remove the pan from the oven and put the bacon slices, in a single layer, on the spice mix. Turn them over to lightly coat both sides of each slice with the spice mix. Arrange the bacon in 2 large skillets and cook over medium heat until golden brown. Note: because of the brown sugar, the bacon is more prone to burning, especially if cooked too quickly over high heat. As the bacon is cooked, use a slotted spoon or spatula to transfer the strips to a paper towel to drain. Drain off any excess grease from the skillets but leave a small layer in each pan. Raise the temperature of the oven to 350 degrees F. Arrange the bread on a baking sheet and put it in the center of the oven. When the bread is toasted, remove from the oven and set aside. Return the skillets to the stove over medium-low heat and crack 2 eggs into each skillet. Do not overcrowd. Season them lightly with salt. Cook until desired doneness. Transfer the eggs to a platter and arrange the bacon and the toast around the eggs. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 21672,"Persian Haleem with Turkey 2 1/2 cups coarse bulgur 1 split boneless, skinless turkey breast (1 1/2 to 2 pounds; see Cook's Note) 1 cinnamon stick 1 large onion, cut into quarters 3/4 cup ghee or unsalted butter (1 1/2 sticks), melted 1 1/2 teaspoons ground cinnamon, plus more for serving Kosher salt Granulated sugar, for serving Sesame seeds, for serving Instructions: Place the bulgur in a large bowl and pour 8 cups of water over it. Stir and cover the bowl with plastic wrap or a clean kitchen towel. Let the bulgur soak until just tender, about 2 hours. Drain and discard the water. Place the bulgur in a large pot with 10 cups of water. Bring to a simmer over medium-high heat, then lower the heat to medium. Rest a wooden spoon in the pot and then place the lid on the pot, propping it on the spoon to leave an opening (to keep the water from overflowing during cooking). Cook, stirring occasionally, until the bulgur has completely fallen apart and the consistency is like a thick soup, 3 1/2 to 4 hours; after every hour of cooking, add 2 more cups of water for a total of 16 cups from start to finish. While the bulgur is cooking, place the turkey breast in a separate large pot with the cinnamon stick and onion and add enough water to submerge the turkey breast. Bring it to a simmer over medium-high heat, then cover and simmer over medium heat until an instant-read thermometer inserted thickest part reads 165 degrees F, about 1 hour 30 minutes. Puree the bulgur using an immersion blender until it\u2019s completely smooth. (Alternatively, puree the soup in a regular blender and then pass it through a fine-mesh sieve to make sure it's completely smooth.) Remove the turkey from the pot, cut it into smaller pieces and finely shred in a mixing bowl using a stand mixer fitted with the paddle attachment or a handheld electric mixer on medium speed, about 2 minutes. Add 1 cup of the bulgur mixture to the turkey and mix using a wooden spoon to form a thick paste, adding up to 1/2 cup more bulgur as needed. Return the turkey mixture to the remaining bulgur in the pot and stir to combine. Bring to a low simmer over medium-low heat. Mix half of the melted ghee with the cinnamon and 1/2 teaspoon salt in a small bowl. Add the ghee mixture to the pot and cook, stirring occasionally, to allow the flavors to develop and the porridge to thicken, about 1 hour. Divide the haleem among eight bowls and top each one with 1 tablespoon of the remaining melted ghee and additional ground cinnamon. Sprinkle with some sugar and sesame seeds to your liking and enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21673,"Braised Pork Green Chili 1/2 cup unsalted butter 3/4 cup all-purpose flour 1/2 gallon chicken stock 2 pounds braised pork butt, shredded 2 cups roasted, seeded and diced green chiles 2 tablespoons Cajun spice 2 tablespoons fresh parsley leaves, minced 1 cup medium-diced tomatoes Instructions: Over medium heat in a medium saucepan, heat the butter until melted. Then reduce the heat to low and slowly whisk in the flour to create a roux. Continue to cook until the butter has been absorbed into the flour and is a smooth consistency.
Once the roux has cooked, return the mixture to medium-high heat. Add the stock and allow to simmer, whisking throughout the cooking process. Once simmered and thickened, 8 to 10 minutes, add the pork, chiles, spice and parsley. Allow this to cook for an additional 20 minutes, with reduced heat to medium-low. Finally, add the tomatoes and cook for a final 10 minutes. Taste and adjust spice to preference. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 21674,"Lamb Curry 2 pounds lamb meat or lamb innards 5 tablespoons vegetable oil Spice Paste, recipe follows 2 cardamom seeds 3 cloves 1 (1 1/2-inch) piece cinnamon 1 (3/4-inch) piece fresh galangal, smashed 2 lemongrass stalks, bruised 3 salam leaves (optional)* (See Cook's Note) 1 1/2 quarts coconut milk 5 red chilies, chopped 10 shallots, chopped 5 cloves garlic, peeled 5 candlenuts 1 (3/4-inch) piece fresh ginger, chopped (3/4-inch) piece fresh turmeric, chopped 2 tablespoons coriander seeds 1/2 tablespoon anise seed 15 black peppercorns 1/4 tablespoon fennel seeds Salt Instructions: Trim the meat and cut into cubes. Heat the oil in a large saucepan. Add the pounded spice paste and fry until fragrant. Add the cardamom seeds, cloves, cinnamon, galangal, lemongrass, and salam leaves. After 2 minutes, add the meat and stir until the meat stiffens. Add the coconut milk and stir well on low fire until meat is tender, about 1 to 2 hours. When you see that the coconut milk is evaporating, add some hot water. When the oil comes up, take it away and keep stirring until the sauce becomes thick. Serve with white rice. Combine all of the ingredients and mix into a fine paste in a mortar and pestle, or in a food processor. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 21675,"Jerk-Rubbed Beef Tenderloin 8 green onions, dark green parts only, coarsely chopped 1 habanero or Scotch bonnet cl, coarsely chopped
One 4-inch piece fresh ginger, peeled, coarsely chopped
Zest and juice of 1 orange
1/2 cup canola oil
Salt and freshly ground black pepper Salt and freshly ground black pepper
1 1/2 pounds center-cut beef tenderloin, trimmed of extra fat
Instructions: Combine the green onions, habanero, ginger, orange zest and juice, canola oil and some salt and pepper in a food processor. Process until almost smooth, then pour the marinade into a gallon-size resealable plastic bag. Add the tenderloin to the bag, seal and refrigerate for at least 4 and up to 24 hours. Remove from the refrigerator 30 minutes before grilling. Heat the grill to high. Remove the tenderloin from the marinade, shake off excess and sprinkle with salt and pepper. Grill until slightly charred on the first side, about 2 minutes. Turn and char on the reverse side, another 2 minutes. Cover the grill and cook, turning once or twice, until the marinade has formed a crust and the tenderloin has reached an internal temperature of 125 to 130 degrees F (medium-rare), about 10 minutes. Remove the tenderloin from the grill and let rest 10 minutes before slicing. ","[Malbec, Syrah, Tempranillo, Barbera]" 21676,"Roasted Sweet Potatoes with Cinnamon Pecan Crunch 3/4 cup firmly packed brown sugar, divided 2 tablespoons orange juice 2 teaspoons McCormick? Pure Vanilla Extract 1 1/2 teaspoons McCormick? Cinnamon, Ground, divided 1 1/2 teaspoons McCormick? Ginger, Ground, divided 1/2 teaspoon salt 3 pounds sweet potatoes, peeled and cut into 1-inch chunks 1 cup dried cranberries 6 tablespoons butter, cut up, divided 1/2 cup flour 1 cup chopped pecans Instructions:

1. Preheat oven to 400 degrees F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.
2. Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.
3. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21677,"Sunny's Chorizo Panzanella Cheat Sheet 1 small loaf ciabatta bread, sliced into 1-inch cubes 2 links Mexican chorizo, sliced into 1/2-inch rings
   1 pint cherry or grape tomatoes 5 tablespoons olive oil, plus more as desired Kosher salt and freshly ground black pepper
   1/2 teaspoon crushed red pepper flakes Zest of 1 lemon
   2 teaspoons Italian seasoning
   2 scallions, sliced on the bias
   1/2 cup fresh cilantro leaves, roughly chopped
   Instructions: Preheat the oven to 400 degrees F. Line a sheet tray with nonstick aluminum foil. Line a second sheet tray with parchment paper. Spread the cubed bread on the sheet tray lined with parchment paper. Place the chorizo slices on the sheet tray lined with foil, leaving space between each piece. In a medium bowl, combine the tomatoes, 2 tablespoons olive oil, a generous pinch of salt and pepper, the red pepper flakes, lemon zest and Italian seasoning and stir to combine. Transfer to the sheet tray with the chorizo and spread out in an even layer. Place both sheet trays in the oven. Bake the bread cubes until toasted, 8 to 10 minutes. Roast the tomatoes and chorizo until the chorizo is cooked through and the tomatoes start to release their juices, 20 to 25 minutes. In a large bowl, combine the toasted bread cubes and roasted tomatoes and chorizo with the liquid on the sheet tray. Add the remaining 3 tablespoons olive oil along with the scallions and cilantro and toss to combine. Add a little more olive oil if needed. Let sit until ready to serve. Transfer to a serving bowl. ","[Rioja, Tempranillo, Garnacha, Barbera]" 21678,"Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts 2 medium zucchini, sliced lengthwise into thin strips Canola oil Salt and freshly ground black pepper 1 tablespoon Dijon mustard 1/4 cup freshly squeezed lemon juice 1 teaspoon finely grated lemon zest Honey 2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish 1/2 cup extra-virgin olive oil Wedge Pecorino Romano, for shaving 2 tablespoons toasted pine nuts Fresh mint leaves, torn Instructions: Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter. Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified. Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 21679,"Poaching Liquid for Shrimp 1 cup white wine 1 to 2 tablespoons kosher salt 5 black peppercorns 4 to 5 parsley stems, optional 4 sprigs fresh thyme 2 dried bay leaves 2 shallots, coarsely chopped 1 head garlic, cut horizontally 6 to 8 head-on large shrimp, deveined, peeled with tails on Instructions: Bring about 3 quarts of water to a boil in a large pot or Dutch oven. Add the white wine, salt, peppercorns, parsley stems, if using, thyme, bay leaves, shallots and garlic. Bring back to a boil, and then reduce to a simmer and let the flavors meld, about 10 minutes. Add the shrimp and cook just until opaque and pink, about 2 minutes. Remove from the liquid and shock in an ice bath to stop the cooking. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21680,"Mom's Chocolate Pudding 2 1/2 cups whole milk 1/2 cup granulated sugar 1/3 cup unsweetened cocoa powder (not Dutch process) 2 tablespoons cornstarch 4 ounces semisweet chocolate, chopped, plus more for garnish, optional 2 teaspoons pure vanilla extract Kosher salt 2 tablespoons unsalted butter 1 cup whipping cream 1/4 cup confectioners' sugar Instructions: Whisk the milk, granulated sugar, cocoa and cornstarch constantly in a nonreactive medium saucepan over medium-high heat until the cocoa has fully dissolved and the mixture starts to simmer, about 8 minutes. Reduce the heat to medium, and continue to cook, whisking, until the mixture thickens to the consistency of a light gravy, 6 to 7 minutes more. Stir in the chopped chocolate, vanilla and a pinch of salt and continue to cook, whisking, until the chocolate has melted and the pudding is thick and creamy, about 2 minutes more. Remove the pudding from the heat, add the butter and stir until the butter has melted. Divide the pudding evenly into six 6- to 8-ounce ramekins or glasses. Cover with plastic wrap, and refrigerate for 4 hours or overnight until cold and fully set. Before serving, pour the cream and confectioners' sugar into a chilled medium bowl. Whip the cream with a whisk or an electric mixer until soft peaks form, 2 to 3 minutes. Top each pudding with a dollop of whipped cream and chopped-chocolate garnish if using. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 21681,"Chicken Fried Steak with Gravy 1 1/2 cups whole milk 2 large eggs 2 cups all-purpose flour 2 teaspoons seasoned salt Freshly ground black pepper 3/4 teaspoon paprika 1/4 teaspoon cayenne pepper 3 pounds cube steak (tenderized round steak that's been extra tenderized) Kosher salt 1/2 cup canola or vegetable oil 1 tablespoon butter 1/3 cup all-purpose flour 3 to 4 cups whole milk 1/2 teaspoon seasoned salt Freshly ground black pepper Mashed potatoes, for serving Instructions: For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned. Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang! ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 21682,"Blackberry Raspberry Pie Two 16-ounce bags frozen blackberries, thawed and strained Two 16-ounce bags frozen raspberries, thawed and strained
   1 cup sugar, plus 1 teaspoon for sprinkling
   2 tablespoons cinnamon, plus 1/4 teaspoon for sprinkling
   1/4 cup arrowroot powder
   2 tablespoons all-purpose flour
   1/4 teaspoon fine salt
   Butter, for greasing Two 9-inch unroll-and-bake refrigerated pie crusts
   Instructions: Line a baking sheet with foil. Place the baking sheet on the center rack of the oven and preheat the oven to 400 degrees F. Allow the baking sheet to heat for 15 minutes. To a large bowl, add the blackberries, raspberries, 1 cup of the sugar, 2 tablespoons of the cinnamon, the arrowroot, flour and salt, and toss gently to combine. In a separate small bowl mix the remaining 1 teaspoon sugar and 1/4 teaspoon cinnamon and set aside. Butter a 9-inch ceramic or glass pie dish. Unroll one pie crust and place into the pie dish. Pour the berry mixture into the crust. Unroll the second pie crust and place on top of the filling. Pinch the edges of the top and bottom crusts together to seal. Fold the double edge under and crimp, making a decorative edge. Sprinkle the reserved sugar and cinnamon mixture over the top. Using a paring knife, cut a few slits in the top of the pie crust. Place the pie into the oven on the prepared baking sheet and bake until the crust is deep golden and the filling is bubbling through the slits, 1 hour and 15 minutes. Cool the pie to room temperature before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 21683,"Pizza Rustica 2 cups all purpose flour 1/2 cup sugar 1 teaspoon salt 1 1/4 teaspoons ground black pepper 6 egg yolks 1/4 cup cold water 1/4 pound sweet butter 1 pound fresh sheep milk ricotta cheese 1/4 pound prosciutto, sliced, coarsely chopped 1/2 pound genoa salami, sliced, chopped 1/2 pound fresh mozzarella, diced, 1/4-inch pieces 1/4 cup grated pecorino romano cheese Olive oil 10-inch springform pan Instructions: Preheat oven to 375 degrees. In a food processor combine the flour, sugar, salt, 1/4 teaspoon black pepper, 3 egg yolks, cold water and butter and process until a ball of dough has been formed. Remove the dough and, on a floured work surface, knead the dough for 5 minutes. Wrap the ball of dough with plastic and refrigerate. In a bowl combine the ricotta, 3 remaining egg yolks, 1 teaspoon black pepper, prosciutto, salami, mozzarella and romano cheese into a batter. Refrigerate while you prepare the pastry shell. Remove the dough from the refrigerator and cut one third of the dough off to be used as the top crust. With the remaining larger piece, flour a work surface, place this larger piece of dough on the work board and begin to roll the dough to approximately a 12-inch wide circle. Brush the inside of the springform pan with olive oil and transfer the rolled out circle of dough to the pan. Using your finger tips, press the dough evenly into the bottom of the pan, making sure that the dough has a flat bottom and the edge is tucked into the seam of the pan. Pull the dough up the side of the pan to the top edge and the dough should just rise to the top of the pan. Pour the cheese and meat filling into the prepared dough and shake the pan to distribute the filling evenly. Roll the remaining smaller piece of dough to a 10-inch circle and place this on top of the pan. Pinch the edges of the two pieces of dough together to seal the edge completely. Cut a cross into the top crust so that steam may escape during baking and place into the preheated oven, on a cookie sheet, in the center of the oven, and bake for 45 to 55 minutes. The top should be well browned when thoroughly baked. Remove from the oven, allow to cool for 10 minutes, run a sharp knife around the edge to loosen the crust from the pan, and open the springform pan. continue to cool completely before serving at room temperature.; ","[Chardonnay, Sauvignon Blanc, Barbera, Tempranillo]

" 21684,"Drunken Spaghetti Salt 1 pound spaghetti 4 tablespoons extra-virgin olive oil 2 cloves garlic, finely chopped 3 to 4 anchovy fillets, chopped 3 dried chili peppers, crushed, optional 2 cups red wine Small bunch fresh Italian parsley, chopped 1/2 cup freshly grated pecorino cheese Instructions: Bring salted water to boil in a large pot. Add the spaghetti and cook for 6 to 7 minutes, pasta should still be a little firm in the middle (just before the pasta is al dente). In a saucepan, heat the extra-virgin olive oil. Add the garlic, anchovy fillets and chili peppers, and cook for about 2 to 3 minutes. Add the spaghetti to the pan, and toss well. Pour in the red wine, and cook until it has reduced and the spaghetti has finished cooking. Add freshly chopped parsley and grated pecorino cheese to pasta, and toss well. Remove the pasta from heat, transfer to a warm bowl and serve immediately. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 21685,"Gold Medal Tequila Toddy 1 apple ring, for garnish Whole cloves, for garnish 1 chai tea bag
4 ounces hot water
1 1/2 ounces gold tequila
1/2 ounce agave
1/2 ounce orange liqueur, such as Grand Marnier
Instructions: Stud the apple ring with some cloves; set aside. Steep the chai tea bag in the hot water for 2 minutes in a mug. Discard the tea bag. Add the tequila, agave and orange liqueur and stir gently to combine. Garnish with the clove-studded apple ring.
","[Tawny Port, Moscato, Cava, Prosecco]" 21686,"Braised Veal Shanks with Gremolata 2 tablespoons olive oil 4 cross-cut veal shanks (about 1 pound each) All-purpose flour, for dredging 2 1/2 cups sliced onion 2 cups chopped carrot 2 cups sliced celery 1 tablespoon coriander seeds Salt 12 sprigs fresh thyme 4 cloves garlic, peeled and smashed 2 bay leaves 2 sprigs fresh rosemary 1 Fresno cl, quartered 1/4 cup tomato paste 1 cup dry red wine 8 cups chicken stock Freshly cracked black pepper 1/2 cup chopped fresh parsley 2 tablespoons olive oil Zest of 1 lemon 1 teaspoon lemon juice 1/2 teaspoon salt 2 cloves garlic, minced Instructions: Coarse sea salt, for garnish, optional For the braised veal shanks: Preheat the oven to 325 degrees F. Heat the olive oil in a large enameled cast-iron Dutch oven over medium-high heat. Dredge the shanks in the flour, making sure to get off any excess. Add the shanks to the pan, in batches if necessary, and cook on all sides until browned, 3 to 4 minutes each side. Transfer to a plate. If browning in batches, repeat with the remaining shanks. Add the onions, carrots, celery, coriander, 1 teaspoon salt, thyme, garlic, bay leaves, rosemary and chiles to the pan and cook over medium heat until softened, about 5 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the wine, scraping to deglaze the pan. Add the chicken stock and a pinch of salt and black pepper. Taste the simmering braising liquid at this point; it should taste seasoned. Return the shanks to the pan, cover and braise in the oven until the meat is very tender, 3 to 4 hours. For the gremolata: When almost ready to serve, combine the parsley, olive oil, lemon zest and juice, salt and garlic in a small bowl. Stir to combine. To serve, remove the shanks to a serving platter and spoon the sauce and braising vegetables over the top of them. Sprinkle with a little bit of sea salt and garnish with gremolata. ","[Barolo, Barbaresco, Chianti, Rioja]" 21687,"Supper's Red Velvet Waffles 2 cups buttermilk 2 cups heavy cream 12 ounces unsalted butter, melted 1/2 cup natural red food coloring 4 eggs 4 cups all-purpose flour 1 1/2 cups cake flour 1 1/2 cups sugar 3/4 cup Dutch process cocoa powder 1/2 cup cornmeal 1 tablespoons baking powder 8 ounces softened cream cheese 1/4 cup powdered sugar 1 tablespoon vanilla extract Zest of 1 orange 2 cups dried cherries (or fresh when in season) 1 cup molasses 1/4 cup bourbon Pinch salt Toasted pecans, for garnish Powdered sugar, for garnish Instructions: For the waffles: Whisk together the buttermilk, cream, butter, food coloring and eggs in a large bowl. Mix together the flours, sugar, cocoa, cornmeal and baking powder in another bowl. Mix the dry ingredients into the wet ingredients in thirds, stirring just until incorporated. Do not over-mix. Let rest, covered with plastic wrap, overnight in the refrigerator.
For the cream cheese mousse: Mix together the cream cheese, sugar, vanilla and orange zest using a mixer until smooth and creamy.
For the compote: Combine the cherries, molasses, bourbon and salt in a saucepan and heat until the cherries are softened. Serve warm like a chunky syrup.
Fire up the waffle iron and get cooking. Pour the batter onto the hot waffle iron and cook to desired doneness. Garnish with bourbon cherry compote, cream cheese mousse, toasted pecans and powdered sugar. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 21688,"Artichoke Crusted Salmon with Mint Vinaigrette 6 fresh, frozen or canned artichoke bottoms 1 teaspoon fresh thyme leaves 3 garlic cloves 1/4 cup non-fat buttermilk or yogurt 1 tablespoon Dijon mustard 2 tablespoons unflavored bread crumbs 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 4 (6-ounce) salmon fillets 12 baby artichokes, thinly sliced through the heart (optional) or 2 tablespoons bread crumbs 1 beefsteak tomato, minced 2 shallots, peeled and minced 2 tablespoons chopped fresh mint leaves 2 tablespoons fresh lemon juice 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 teaspoon sherry vinegar Instructions: To make artichoke crust, place the artichoke bottoms, thyme, garlic, buttermilk or yogurt, mustard, bread crumbs, salt and pepper in a food processor fitted with a steel blade and process until smooth. Sprinkle the salmon with the salt and pepper. Divide the artichoke crust into 4 portions and place dollops on the top side only of the salmon fillets. Pat down to form a crust. Cover the artichoke crust with the artichoke slices or sprinkle with bread crumbs. To make the mint vinaigrette, combine the tomato, shallots, mint, lemon juice, salt, pepper and vinegar in a small bowl. Set aside. Preheat oven to 350 degrees. Place a large non stick skillet over a medium high heat and when it is hot, add the salmon fillets skin side down. Cook until the skin is crispy, about 2 minutes. Transfer to the oven and bake until the salmon is rare, about 10 minutes. Serve immediately with the mint vinaigrette. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 21689,"Baked Pineapple 1 ripe pineapple 1 lime, cut into quarters 1 1/2 teaspoons cayenne pepper, or to taste 1 tablespoon finely chopped parsley Instructions: Preheat the oven to 350 degrees. Cut off the very top of the pineapple and place it in a roasting pan. Roast the whole pineapple for about 1 hour, then remove from the oven and, as soon as it is cool enough to handle, cut it first into 8 thick rounds, crosswise. Cut these slices in half and arrange on a platter. Squeeze the lime juice over the pineapple, dust with cayenne pepper, and sprinkle with a little chopped parsley. (Pineapple will dry out if it is not roasted whole. Diners should pick up the half rounds of pineapple with their hands and nibble the tender flesh from the inside of the rind.) ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 21690,"Napa Valley Wine Planked Salmon 1 1/4 pounds salmon fillets, 1-inch thick 1 cup bottled Champagne vinaigrette 2 tablespoons Dijon mustard Cedar or alder grilling plank soaked in equal parts of red wine and water for at least 2 hours Salt and pepper 1/3 cup finely chopped fresh herb leaves (parsley, oregano, basil, marjoram, etc.) Instructions: In a large zip-top bag, combine salmon, Champagne vinaigrette, and mustard. Squeeze out air and seal bag. Gently massage bag so that everything is thoroughly combined. Marinate in refrigerator for 30 minutes. Set up grill for direct cooking over medium-high heat. Remove salmon from marinade and discard marinade. Place on wine-soaked plank, season with salt and pepper and cover with herbs. Place planked salmon on grill. Cover grill and cook for 8 to 12 minutes or until done. Remove from grill and serve hot. INDOOR: Marinate and prepare salmon as directed. Preheat oven to 450 degrees F. Remove salmon fillets from marinade and place on a baking sheet lined with foil. Season with salt and pepper and cover with herbs. Roast for 8 to 10 minutes, remove from oven and let stand tented with foil for 5 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 21691,"Rose Cupcake Cones 1 1/4 cups all-purpose flour 2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
2 large egg whites
2 tablespoons flavorless oil
1 1/2 teaspoons clear imitation vanilla extract, preferably McCormick\u2019s
1 1/2 teaspoons rosewater
A few drops pink food coloring 6 tablespoons whole milk
1/3 cup rainbow sprinkles (artificially colored cylinders, not nonpareils, sanding sugar or anything naturally colored)
12 flat-bottomed ice cream cones
3/4 cup unsalted butter, softened 2 cups powdered sugar
1 tablespoon whole milk
1 1/2 teaspoons rosewater
1/2 teaspoon vanilla extract Pinch kosher salt
Food coloring, optional Sprinkles
Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Combine the flour, cornstarch, salt and baking powder in a medium bowl. Set the dry mixture aside. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. Add the oil, vanilla extract, rosewater and food coloring. With the mixer running on low speed, add the dry mixture and the milk to the wet mixture in two or three alternating batches and mix until just barely combined. Using a rubber spatula, gently fold in the sprinkles until they're evenly distributed. Arrange the ice cream cones in a 9-by-13-inch pan. Add the batter to a large piping bag and snip a hole at the tip about 1-inch wide (or use a 1-inch tip). Fill the ice cream cones to the inner line of each cone. Bake for 20 minutes. Let cool in the pan for 10 minutes and then transfer the cupcakes to a wire rack to cool completely, about 1 hour. For the frosting: Meanwhile, in a stand mixer fitted with the paddle attachment, beat the butter until smooth, then gradually beat in the powdered sugar. Add the milk, rosewater, vanilla extract and salt and beat to combine. For the assembly: Decorate the cupcakes with the frosting of your choice. Or, if you made a double batch of frosting to have enough for the roses, separate the frosting, adding dye if you choose, and place into piping bags fitted with a rose petal tip and a leaf tip. Directly onto the center of the cupcake, pipe one small arch shape with the rose petal tip, then another halfway overlapping the previous petal, continuing until your flower is complete. Using the piping bag with the leaf tip, add leaves. You can also form any other decorations your heart desires (for example, using a star tip for adornments). Add the sprinkles. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 21692,"Bollywood Basmati 2 teaspoons olive oil 1 cup white basmati rice 1 medium onion, chopped 2 cups water 2 teaspoons salt 1/4 cup sliced apricots 2 tablespoons chopped currants 1/4 cup sliced almonds, toasted 2 tablespoons chopped cilantro leaves Instructions: Warm olive oil in a medium saucepan. Add rice and onion. Stir until rice is well coated and translucent around edges, about 2 minutes. Add water and salt. Stir, cover, reduce heat to low and cook 20 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff rice. Then gently mix in remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21693,"Whole Spice-Rubbed Chicken with Roasted Garlic and Lemons 1 whole chicken (3 1/2 to 4 pounds) 3 tablespoons extra-virgin olive oil Kosher salt 1 tablespoon hot paprika 1 tablespoon dry mustard 4 heads garlic, unpeeled, halved widthwise 1 cup sugar 4 large lemons 2 cinnamon sticks 1 tablespoon fennel seeds 1/2 cup red wine vinegar Instructions: Preheat the oven to 500 degrees F. Cook the chicken and garlic: Rub the outside of the chicken with 1 tablespoon olive oil and season with salt. Use a fine-mesh strainer to sprinkle an even layer of the paprika and mustard over the whole chicken. Transfer to a shallow baking pan or rimmed baking sheet fitted with a roasting rack and roast for 15 minutes. Then lower the oven temperature to 375 degrees F and loosely cover the top of the chicken with a piece of foil. In a small bowl, toss the garlic with the remaining 2 tablespoons olive oil and season with salt. Arrange the garlic around the chicken. Roast until the chicken juices run clear or the internal temperature reaches 160 degrees F to 165 degrees F, 40 to 50 minutes. Remove the chicken from the oven and allow it to rest for 15 minutes before carving. While the chicken is roasting, cook the lemons: In a medium saucepan, combine the sugar, 2 teaspoons salt and the lemons with 3 cups water. Bring to a simmer over medium heat. Add the cinnamon sticks and fennel seeds. Simmer until the liquid becomes slightly syrupy, 10 to 12 minutes. Add the red wine vinegar and cook over medium heat until the lemons become tender when pierced with the tip of a knife, 30 to 35 minutes. Allow the lemons to sit in the hot liquid for 15 minutes, then remove them with a slotted spoon. On a flat surface, cut each lemon into 1/2-inch-thick rounds. Remove the seeds. Set the slices aside in some of the cooking liquid to keep them moist until ready to serve. Finish the dish: Arrange the chicken on a serving platter with the garlic around it. Put the baking pan on a burner and simmer any chicken cooking juices over medium heat. Remove from the heat and stir in the drained lemon slices. Return the heat to medium low, taste for seasoning and simmer for 2 to 3 minutes to allow the flavors to come together. Spoon the sauce and lemons around the chicken and roasted garlic. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21694,"Berry Berry Turnovers 4 1/2 cups (about 1 1/2 pounds) fresh strawberries, quartered and destemmed 4 1/2 cups (about 1 1/2 pounds) fresh blueberries, cut into 1/2-inch pieces 4 tablespoons cornstarch 3/4 cup sugar 1/4 teaspoon salt 1/4 cup orange juice 1 package frozen puff pastry, thawed All-purpose flour, for dusting 1 egg, beaten Confectioners' sugar, for dusting Instructions: Preheat oven to 400 degrees F. In a medium pot, combine the first 6 ingredients and mix well. Cook on medium heat until tender and syrupy; about 10 minutes. Allow to cool in refrigerator for 1 hour. Roll out the puff pastry into a rectangle on a well-floured surface and cut into 8 squares. Place onto a sheet tray lined with parchment paper. Brush the edges of the square with the beaten egg. Place about 2 1/2 tablespoons of filling in the center of the square, leaving 1-inch on all sides clear. Repeat until all the puff pastry is used. Fold the turnover into a triangle and using a fork, crimp along the edges making sure to enclose all the filling in the pastry. Brush egg wash on top of each triangle. Bake the turnovers until puffy and golden brown, about 8 to 10 minutes. Dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 21695,"Smoked Fish Pate 1 1/2 cups boned smoked fish (any species of fish works well) 1 cup sandwich spread (not mayonnaise) 1 1/2 tablespoons Worcestershire sauce 1 tablespoon diced dried onions 1 teaspoon pepper 1 teaspoon garlic powder Instructions: Mix all ingredients together with electric beater (a little chunky is ok). Serve with crackers or bread chunks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21696,"Dave's Christmas Crunch Cookies 1 cup sugar 1 cup light corn syrup 1 cup peanut butter, creamy or crunchy 6 cups puffed rice cereal (recommended: Rice Krispies) 1 cup semisweet chocolate chips, melted 1 cup butterscotch chips, melted Instructions: For the cookies: In a medium saucepan, bring the sugar and corn syrup to a boil and then reduce to a simmer. Remove from heat, stir in the peanut butter, and then fold in the puffed rice. Let cool until cool enough to touch. Spread waxed paper to cover a 2-foot long area. Press cookie batter, 1/2-inch thick, onto waxed paper. Cut cookies with cookie cutters, and then transfer to a cookie sheet. For the glaze: Melt chocolate and butterscotch separately in a double boiler over barely simmering water or in the microwave at 50 percent power. In a medium bowl, combine melted chocolate and butterscotch. Using the back of a metal spoon, drizzle glaze over the cookies. Set aside until glaze sets, about 15 to 20 minutes. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 21697,"Cheddar Cheese Gougeres with Bacon 8 tablespoons (1 stick) butter 1/2 teaspoon salt 1 cup all-purpose flour 4 large eggs 1 cup grated sharp Cheddar 1/2 cup cooked and finely chopped bacon 2 teaspoons chopped fresh thyme (or rosemary) Freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
In a medium saucepan, add 1 cup water, the butter and salt, and bring to a boil over high heat. Lower the heat to medium and add the flour all at once. Stir rapidly with a wooden spoon; the mixture will form a dough ball that will pull away from the sides of the pan. Continue to cook for a couple minutes.
Remove the pan from the heat and let cool for a couple of minutes. Stir so that the dough cools more evenly; you want the dough to be warm, but not so hot that when you start adding the eggs they cook as they hit the dough. In a mixer or by hand with a wooden spoon, add the eggs one at a time, stirring after each addition until the eggs are incorporated. The dough should become rather creamy. Stir in the grated cheese, bacon, thyme and a few grinds of pepper.
Spoon out small balls (about a heaping tablespoon) of the dough onto the baking sheet, with at least an inch separating the spoonfuls. Cook for 10 minutes; lower the heat to 350 degrees F and cook until puffed up and lightly golden, another 15 to 20 minutes. ","[Burgundy, Sauvignon Blanc, Riesling, Pinot Grigio]

" 21698,"Buffalo Turkey Meatballs Cooking spray 1 pound ground turkey 1 cup panko 1 large egg 1/4 cup grated onion (from about 1/2 medium onion) 3/4 cup Buffalo sauce, such as Frank\u2019s RedHot 1/4 cup crumbled blue cheese 1 teaspoon garlic powder Kosher salt and freshly ground pepper 2 tablespoons hot honey 2 tablespoons unsalted butter 2 scallions, thinly sliced 2 stalks celery, cut into small sticks Instructions: Preheat the broiler. Lightly coat a baking sheet with cooking spray and set aside. In a large bowl, combine the turkey, panko, egg, grated onion, 1/4 cup Buffalo sauce, the blue cheese, garlic powder, 3/4 teaspoon salt and a few grinds of pepper. Mix with your hands until just evenly combined, being careful not to overwork the meat. Roll the mixture into 1 1/2-inch balls (28 to 30 meatballs). Place on the baking sheet and broil until browned in spots and cooked through, about 10 minutes. Meanwhile, combine the remaining 1/2 cup Buffalo sauce, the hot honey and butter in a small saucepan over medium heat. Bring to a simmer, swirling the pot, until the butter is melted and combined. Continue cooking until slightly thickened and glossy, 2 to 3 more minutes.
Transfer the meatballs and sauce to a large bowl and toss to coat. Remove the meatballs to a platter and spoon any remaining sauce on top. Top with the scallions and serve with the celery.
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 21699,"Cod with Tomato-Basil Salsa Parchment Pack 8 ounces cherry tomatoes, quartered (about 2 cups) 2 teaspoons capers, rinsed and roughly chopped 4 tablespoons extra-virgin olive oil 1 teaspoon freshly grated lemon zest, plus 1 tablespoon juice 2 teaspoons minced shallot 2 tablespoons chopped fresh basil leaves Kosher salt and freshly ground black pepper 1 1/2 cups fresh or frozen corn kernels (thawed if frozen) 8 ounces thin green beans, trimmed and cut into 1-inch pieces on the bias 4 skinless cod fillets (6 ounces each) 2 tablespoons unsalted butter, cut into small pieces 2 tablespoons dry white wine Instructions: Position 2 racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Combine the tomatoes, capers, 3 tablespoons of the olive oil, lemon zest and juice, shallot, basil, 1/2 teaspoon salt, and a few grinds of black pepper in a medium bowl. Set aside to let the flavors develop. Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open it like a book. Divide the pieces of parchment between 2 baking sheets (2 pieces per sheet). Toss the corn and green beans with the remaining tablespoon of olive oil, 1/2 teaspoon salt, and a few grinds of black pepper in a bowl. Divide between the 4 parchment sheets, mounding the mixture on one side of the fold. Sprinkle each cod fillet with 1/4 teaspoon salt and place on top of a vegetable mound. Dot with butter and drizzle with wine. Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment puffs, about 15 minutes; the fish will be tender and cooked through. Transfer the packs to plates. Avoiding the hot steam, carefully cut open the pack. Spoon the reserved tomato-basil salsa with juices over each fillet and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21700,"Air Fryer Buffalo Chicken Wings Nonstick cooking spray, for the basket 2 pounds chicken wings, split at the joint and tips removed
Kosher salt
4 tablespoons unsalted butter
1/2 cup hot sauce, such as Frank's RedHot
Ranch or blue cheese dressing, for serving Instructions: Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. Pat the chicken wings dry and sprinkle generously with salt. Place the wings in the fryer basket so they are not touching (if necessary to fit, line up the drumettes standing upright along the sides). Set the air fryer to 360 degrees F and cook for 12 minutes, then flip the wings with tongs and cook for 12 minutes more. Flip the wings again, increase the heat to 390 degrees F and cook until the outsides are extra-crispy, about 6 minutes more. Meanwhile, warm the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk in the hot sauce.
Toss the wings with the butter mixture to coat in a large bowl and serve with dressing on the side. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 21701,"Crunchy 3-Cabbage Slaw 1/2 small head green cabbage, shredded 1/2 small head red cabbage, shredded 1/2 small head napa cabbage, shredded 2 carrots, shredded 1 red onion, halved and thinly sliced 1 yellow pepper, halved, seeded and cut into thin strips 1 orange pepper, halved, seeded and cut into thin strips 2 jalapeno peppers, finely diced 1/2 cup cider vinegar 2 teaspoons dry mustard 2 teaspoons sugar Salt and freshly ground black pepper 1/3 cup vegetable oil Instructions: Toss together the cabbage, carrots, onion, bell peppers and jalapeno peppers in a large bowl. Whisk together the vinegar, mustard, and sugar in a medium bowl; season with salt and pepper. Slowly whisk in the oil. Pour the dressing over the vegetables and toss to coat. Season with salt and pepper. Let sit 15 minutes at room temperature before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 21702,"One Chicken, Sixty-Minute Soup One 3- to 4-pound roaster chicken 1 large onion 4 medium carrots, 2 halved crosswise and 2 peeled and cut into medium dice (half-moons) 4 stalks celery, 2 halved crosswise and 2 split and chopped into medium dice (half-moons), leaves reserved for garnish 2 leeks, green tops removed, whites diced (half-moons) One 21-gram packet of mixed dry mushrooms 10 black peppercorns 2 bay leaves 2 quarts water 2 ounces shoyu 2 teaspoons shichimi togarashi (see Cook's Note) 2 teaspoons lemon juice, plus more as needed 2 medium parsnips, peeled and medium dice (half-moons) 2 tablespoons kosher salt, plus more as needed Instructions: Remove the legs and wings from the chicken and set aside. Cut the meat off the breast bone, reserving the carcass. Remove the skin from the breasts and legs and spread the skin, fat-side down, on paper towels or paper plates to dry. Reserve for Gimme Some Skin (see separate recipe). Halve a large onion, leaving the skin on, and place it cut side down in a 6- to 6 1/2-quart stovetop pressure cooker. Sear it over high heat, 4 to 5 minutes. Remove the pot from the heat. Add the 2 halved carrots, 2 halved celery stalks, leek tops and dried mushrooms to the pot. Then add the chicken carcass, legs, thighs and wings with the peppercorns and bay leaves. Add the water and use tongs or a wooden spoon to push as much of the chicken under water as possible. Attach the pressure cooker's lid and heat on high. When full pressure is reached, about 5 to 10 minutes, lower the heat to medium-low. (You shouldn't hear the whistle, only a soft hiss). Cook 30 minutes. Remove the pressure cooker from the heat and release the pressure by placing the cooker in the sink and dousing with cold water for one minute. Then release the pressure lock and remove lid. Strain the solids first through a colander, then a fine sieve or cheesecloth. Return the stock back to the pot. Add the shoyu, togarashi, lemon juice and chicken breasts to the pot and bring to a boil (without the lid), then reduce the heat to low. Simmer 5 minutes. After 5 minutes, check the breasts for doneness (I usually pull them at 150 degrees F) and remove to a large bowl. Add the remaining diced carrots and parsnips to the broth and simmer 3 minutes more. Then add the remaining diced celery and leeks. Kill the heat and allow to sit for 3 minutes, then taste the broth and correct with salt and/or lemon juice to taste. Since they're so hot, shred the chicken breasts by either pulling apart with two large forks or hit them with a hand mixer on low\u2026that'll do the trick, too. To serve, ladle soup in the bowls, top with some of the breast meat, garnish with the celery leaves and serve with chicken skin \sandwiches.\ (See separate recipe for Gimme Some Skin.) Like any soup\u2026this one is better the next day. Oh, and discard the solids from the pressure cooker\u2026they've given their all. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21703,"Everglades City Stone Crab 8 (12-ounce) stone crab claws Instructions: In a large pot of boiling water, boil the stone crab claws for 8 minutes. Bring the internal temperature of the claws down to 70 degrees F by immersing them in a pot of 50 degree F water for another 8 minutes. Refrigerate with plenty of ice. Crack the claws and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 21704,"Dessert French Toast with Strawberries and Cream 1 pound strawberries, quartered 1/4 cup granulated sugar
1 teaspoon lemon juice
1/2 teaspoon pure vanilla extract
1 pint vanilla ice cream, preferably Haagen-Dazs
2 large eggs
1 teaspoon ground cinnamon
1 loaf brioche, cut into 8 slices, about 1 1/2 inches thick
4 tablespoons unsalted butter
Confectioners\u2019 sugar, for serving
Store-bought or homemade whipped cream, for serving
Instructions: Arrange a rack in the center of the oven and preheat to 275 degrees F. Put the strawberries, granulated sugar, lemon juice and vanilla in a medium saucepan and cook, stirring occasionally, over medium heat until the sauce coats the back of a spoon, 10 minutes.
Microwave the ice cream in its paper container until softened, 2 minutes. Transfer the ice cream to a 9-by-13-inch baking pan. Whisk in the eggs and cinnamon.
Preheat a large griddle pan or large nonstick skillet over medium heat.
Place 4 slices of the bread in the ice cream mixture and let sit for 30 seconds, then flip and let sit 30 seconds.
Melt 2 tablespoons of the butter on the griddle pan. Add the soaked bread and cook until golden brown, about 2 minutes per side. You may have to alternate between medium and medium-low heat if the bread browns too quickly or not fast enough. Cut each French toast on a diagonal with a metal spatula. Place each triangle cut-side down on the griddle and cook for 30 seconds. Transfer to a rimmed baking sheet and keep warm in the oven while you cook the next batch. Wipe off the griddle pan or skillet with a paper towel. Repeat with the remaining 4 slices of bread, ice cream mixture and 2 tablespoons of butter.
To serve, transfer the French toast to a platter and top with confectioners\u2019 sugar, the fresh and easy strawberry sauce and your favorite whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 21705,"Hibiscus Tea Sangria 1/2 cup simple syrup (or more to taste) 3 hibiscus tea bags, such as Republic of Tea 2 bottles sauvignon blanc (make sure the description is full of grapefruit and citrus scents)
2 cups ruby red grapefruit juice 1 1/4 cups pisco 1 small mango, peeled, pitted and cut into small dice 1 small orange, halved and thinly sliced 1 cup raspberries or blackberries, or a mixture of both Ice, for serving Instructions: Bring 18 ounces of cold water to a boil in a small saucepan. Add the tea bags and let steep for 10 minutes. Remove the bags and discard. Pour the wine into a large container or pitcher. Add the tea, grapefruit juice, pisco, half of the diced mango and all of the orange slices. Cover and let sit in the refrigerator for at least 4 hours and up to 24 hours. Just before serving, add the remaining diced mango and the berries. Serve very cold over ice. ","[Sauvignon Blanc, Moscato, Cava, Pinot Grigio]" 21706,"Ham, Apple and Cheddar Sliders 1/4 cup dill pickle relish 2 tablespoons grainy mustard
1 tablespoon thinly sliced fresh chives 1 teaspoon honey
1/2 to 1 crisp apple, such as Gala or Pink Lady
1 tablespoon lemon juice
12 Hawaiian sweet rolls, split
4 ounces sharp Cheddar, sliced
8 ounces thinly sliced Black Forest ham
1 1/2 cups baby arugula
Instructions: Stir the relish, mustard, chives and honey together in a small bowl. Cut the apple off its core and thinly slice into half-moons. Toss the apples with the lemon juice to keep them from browning. Spread the rolls on both sides with the relish mixture. Build sandwiches with the Cheddar, apples, ham and arugula. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21707,"Classic Eggs Benedict 2 sticks unsalted butter 3 large egg yolks 4 teaspoons fresh lemon juice 2 pinches of cayenne pepper Kosher salt 2 tablespoons distilled white vinegar 8 large eggs 2 tablespoons unsalted butter, plus more for spreading 8 slices Canadian bacon 4 English muffins, split Chopped fresh chives, for topping Instructions: Make the hollandaise sauce: Melt the butter in a small saucepan over medium heat until no longer foamy (but not browned), 6 to 8 minutes. Transfer the clear butter to a liquid measuring cup, leaving the milk solids on the bottom of the pan; discard the solids. Heat 1 inch of water in a medium saucepan over medium heat until steaming but not simmering. Combine the egg yolks, 1 tablespoon water and 2 teaspoons lemon juice in a medium stainless-steel bowl. Set the bowl on the saucepan (do not let the bowl touch the water). Cook, whisking constantly, until the egg mixture is pale yellow and thickened, 3 to 5 minutes. Check periodically to make sure the water isn\u2019t boiling or the egg yolks might overcook. Remove the bowl from the saucepan; slowly pour in the melted butter, a drop at a time at first, whisking constantly until thick. Whisk in the remaining 2 teaspoons lemon juice, the cayenne and ? teaspoon salt. If the sauce is too thick, whisk in some warm water, 1 tablespoon at a time, to loosen. Return the bowl to the saucepan of water with the heat turned off to keep warm; whisk occasionally. Make the Eggs Benedict: Fill a large wide pot with 3 inches of water. Heat over medium-high heat until steaming with small bubbles; reduce the heat as needed to maintain a bare simmer. Stir in the vinegar. Crack 4 eggs into individual small bowls or ramekins. Carefully tip the eggs into the water, spacing them as far apart as possible. Cook until the whites are set but the yolks are still runny, 3 to 3? minutes. Remove the eggs with a slotted spoon and transfer to a plate lined with a kitchen towel. Gently blot the eggs dry and trim off any wispy pieces. Repeat with the remaining 4 eggs. Melt the butter in a large skillet over medium-high heat. Add the Canadian bacon and cook until lightly browned and warmed through, 1 to 2 minutes per side. Meanwhile, toast the English muffins and spread with butter. Top each English muffin half with a slice of Canadian bacon and a poached egg. Thin the hollandaise sauce with more warm water, if necessary, and season with salt. Spoon over the poached eggs and sprinkle with chopped chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21708,"Eggs Benedict 1 1/2 cups white wine vinegar 5 peppercorns 1 shallot, finely sliced
1 sprig fresh tarragon
3 large free-range egg yolks
1 cup melted and skimmed (clarified) unsalted butter, warm 1 cup melted and skimmed (clarified) unsalted butter, warm
1/2 lemon, juiced
Salt and freshly ground black pepper 1/4 cup white wine vinegar Salt 10 eggs
5 English muffins, split 5 ounces salted butter, softened
15 ounces sliced Scottish smoked salmon
2 ounces American caviar
Instructions: For the hollandaise sauce: Place the white wine vinegar, peppercorns, sliced shallots and tarragon into a pan, bring to the boil and reduce by half. Strain and reserve. Place a large pot filled partway with water to the boil, then lower and keep at a simmer. Place the egg yolks in a bowl that will fit over the pot of simmering water but not touch the water. Add 1 tablespoon of the reduced vinegar to the eggs and place the bowl on top of the pot, making sure the water does not touch the bottom of the bowl. Beat the eggs with a balloon whisk, occasionally removing the bowl from the heat so the mixture does not become scrambled, until the eggs thicken and double in size. Remove the bowl from the pot, then whisk a small ladle of the warm clarified butter into the eggs. Continue to gradually add the butter while whisking. If the sauce becomes too thick, add a small amount of warm water. Whisk in the lemon juice and season with salt and pepper. Keep warm. For the poached eggs: Mix the white wine vinegar, some salt and 5 cups water in a pan, bring to the boil and then bring down to a simmer. For the toasted English muffins with smoked salmon: Meanwhile, place the English muffin halves into a toaster and toast until golden brown. While the muffins are still warm, spread the softened butter onto the open toasted side of each and layer 1 1/2 ounces of the sliced salmon on each buttered muffin half. To poach the eggs, crack each egg into an individual small bowl. Use a whisk to gently stir the simmering poaching liquid in a counter-clockwise direction, and pour each egg into the water in the same direction the water is moving. Gently simmer for 1 minute. Remove with a strainer, drain and place onto a garnished English muffin half. (If you are keeping the eggs for later, remove them from the water with a strainer and place immediately in salted ice water. Reheat them in the same cooking water.) Spoon 2 tablespoons of the hollandaise sauce over each poached egg and garnish with 1/2 teaspoon of the caviar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21709,"Steak and Stout Pie 2 tablespoons (30 milliliters) olive oil 1 kilogram (about 2.2 pounds) beef brisket, trimmed and cut into 2-centimeter (1-inch) cubes Kosher salt Freshly ground black pepper 4 tablespoons (34 grams) flour 1 tablespoon (14 grams) unsalted butter 3 carrots, peeled and diced 2 stalks celery, diced 2 yellow onions, large diced 4 cloves garlic, finely chopped 1 tablespoon (15 grams) tomato paste 1 tablespoon (12 grams) brown sugar 2 teaspoons (10 milliliters) Worcestershire sauce 2 teaspoons finely chopped thyme 2 bay leaves 1 1/2 cups (375 milliliters) stout 2 cups (500 milliliters) beef stock 2 medium potatoes, peeled and 2-centimeter (1-inch) diced 3/4 cup (168 grams) unsalted butter 3/4 cup (180 milliliters) water 2 3/4 cups (370 grams) all-purpose flour, plus more for dusting 1 teaspoon kosher salt 1 egg 1 tablespoon (15 milliliters) milk Instructions: For the filling: Preheat your oven to 325 degrees F (160 degrees C) and heat a large heavy-bottomed pot over medium high. Add the oil to the pan, season the beef well with salt and pepper and dust with 2 tablespoons of the flour. Sear the beef in two or three batches until browned on each side, about 8 minutes total, removing the meat to a dish once seared. Add the butter to the pan and turn the heat down to medium. Add the carrots, celery and onions, season with salt and pepper and cook for 5 minutes or until softened and lightly brown. Add the garlic and cook for an additional minute or two. Add the tomato paste, brown sugar, Worcestershire sauce, thyme, bay leaves and beef. Scatter with remaining 2 tablespoons flour and stir well to combine. Add the stout, scraping the bottom of the pan to release any brown bits. Add the beef stock and potatoes and bring the mixture to a boil. Cover with a tight-fitting lid, transfer to the oven and cook for 1 1/2 to 2 hours or until the beef is tender. Transfer the beef and vegetables to a bowl, leaving the braising liquid in the pan. Place the braising liquid over high heat. Bring to a boil to reduce by about half. Keep warm over low heat or if prepping in advance, transfer to a container and place in the fridge for up to 2 days or freezer for 3 months. Season the beef and veg with more salt and pepper, if needed, and set aside to cool completely. Meanwhile, make the pastry by combining the butter and water in a large saucepan. Bring to a boil and melt the butter. Remove from the heat and add the flour and salt. Stir to bring together and turn out onto a lightly floured surface. When cool enough to handle, knead the dough until very smooth and a little elastic. Wrap in plastic and set aside to rest for 30 minutes. When ready to bake, set a rack to the bottom position and preheat your oven to 400 degrees F (200 degrees C). Wrap the outside of a 9-inch springform pan with aluminum foil. On a lightly floured surface, divide the pastry in two, one slightly smaller than the other. Roll the larger piece of pastry out to 1/2-centimeter (1/4-inch) thick and transfer to the springform pan, lining the bottom and up the sides. Fill with the cooled beef and veg. Roll out the remaining pastry and drape over the filling, crimping and sealing the edges with a fork or by pinching with your fingers. Beat together the egg and milk and brush over the top of the pie. Cut a vent into the center of the pastry and place on a large baking sheet. Bake for 20 minutes then reduce the heat to 350 degrees F (175 degrees C) and continue to bake for 30 to 35 minutes or until the pastry is golden. Allow the pie to cool for 10 minutes before unmolding, slicing, and serving with the reduced braising liquid as a gravy. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 21710,"Chicken \Stir-Fry\ Cheat Sheet 2 tablespoons soy sauce 1 tablespoon sesame oil
1 tablespoon white sesame seeds 2 teaspoons finely minced fresh ginger Two 8-ounce boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
Kosher salt and freshly cracked black pepper
1 cup diced Spanish onion (1/2-inch dice) 1/2 cup diced carrots (1/2-inch dice) 1 red bell pepper, cut into 1-inch pieces
1/2 head broccoli, cut into medium florets 1 cup thinly sliced scallions Instructions: In a medium bowl, combine the soy sauce, sesame oil, sesame seeds and ginger. Add the chicken and season with pepper. Marinate, refrigerated, for 45 minutes. Meanwhile, preheat the oven to 425 degrees F. Once hot, put a baking sheet lined with foil in the oven for 20 minutes to heat up. Toss the marinated chicken with the onion, carrots, bell pepper and broccoli, then drain any excess liquid. Put the chicken and vegetables flat on the hot baking sheet and season with salt and pepper. Put the baking sheet back in the oven and roast, stirring halfway through to promote even browning, until the chicken is fully cooked, 12 to 14 minutes. Transfer the chicken and vegetables to a platter and top with the scallions. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 21711,"Oven-Baked Seasoned Fries 6 medium (about 2 pounds) russet potatoes, cleaned 2 tablespoons grapeseed oil 2 tablespoons freshly chopped rosemary 1 tablespoon freshly chopped thyme leaves 3 tablespoons chopped garlic 2 tablespoons Big Daddy Seasoning, recipe follows Freshly chopped parsley leaves, for garnish 1/2 cup smokey paprika 1/4 cup granulated onion powder 1/4 cup granulated garlic powder 3 tablespoons seasoned salt 1/4 cup fresh cracked pepper 1/2 cup kosher salt Instructions: Preheat oven to 400 degrees F. Cut potatoes with a mandoline.
In a large bowl, combine cut potatoes and grapeseed oil. Add rosemary, thyme, garlic and Big Daddy Seasoning. Toss to coat. Place in a single layer on a greased baking sheet. Bake uncovered for 20 to 25 minutes or until tender, turning once. Remove from oven and toss with chopped parsley. In a large bowl, mix ingredients together. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21712,"Flat Iron Steak with Cabernet Sauce 1 (1 1/2-pound) flat iron steak 1 cup beef broth 1 cup Cabernet Sauvignon (recommended: BV Napa Cabernet) 3 tablespoons canola oil 1 tablespoon grill seasoning 1 shallot, diced 4 tablespoons unsalted butter Kosher salt and freshly ground black pepper Instructions: Take the steak out of the refrigerator 20 minutes before you are ready to cook it so that it can come to room temperature. This will help it cook more evenly. In a small pot over high heat, add the broth and wine and simmer until reduced by half, about 10 minutes. Heat oil in a cast iron skillet over medium-high heat until it is very hot. Season the steak with the grill seasoning and put it in the skillet. Cook about 3 minutes per side for medium-rare. Remove it from the pan, cover it with foil, and let it rest for 5 minutes while you finish the sauce. Reduce the heat under the skillet to medium and add the shallots. Cook until they begin to soften, about 3 minutes. Add the reduced broth and wine mixture and cook until thickened, about for about 5 minutes. Stir in the butter and cook until the butter is melted and incorporated into the sauce. Taste and adjust the seasoning with salt and pepper, if needed. Slice the steak against the grain into thin slices, arrange them on a serving platter and serve with the sauce on the side or poured over top. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 21713,"Grilled Baby Eggplant with Balsamic Glaze 6 baby eggplant 1/4 cup extra-virgin olive oil
1 tablespoon minced fresh rosemary
3 cloves garlic, minced
Salt and freshly ground black pepper to taste
1/2 cup olive oil 1/3 cup vegetable stock
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons country Dijon mustard
1 teaspoon freshly squeezed lemon juice
Salt and freshly ground black pepper to taste
Instructions: For the grilled baby eggplant: Preheat a grill or grill pan to medium high. Cut off the stems from the baby eggplant and slice them in half lengthwise. Make a 1/2-inch-deep crosshatch pattern on the flesh side of each using a knife. Put them in a medium bowl. In a small bowl, mix together the oil, rosemary and garlic. Pour the mixture over the eggplant, tossing to coat completely, and sprinkle generously with salt and pepper. Grill, flipping halfway through, until tender and dark, about 10 minutes. For the glaze: Meanwhile, in a small saucepan, combine the oil, stock, balsamic vinegar, honey, mustard, lemon juice, salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Drizzle over the eggplant to serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 21714,"Tomato Soup in a Bread Bowl 5 tablespoons extra-virgin olive oil, plus more for drizzling 1 large onion, sliced 5 large cloves garlic, minced 1 1/2 teaspoons dried oregano Kosher salt 1 28-ounce can whole peeled San Marzano tomatoes 2 cups cubed peeled butternut squash (about 10 ounces) 4 cups low-sodium chicken broth 2 tablespoons shredded parmesan cheese, plus a small piece of rind (optional) Freshly ground pepper 4 8-ounce sourdough bread boules, top ? inch sliced off, insides hollowed out to make bowls 1 cup shredded mozzarella cheese (about 4 ounces) 1/2 cup heavy cream Instructions: Preheat the oven to 450 degrees F. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Stir in the onion and cook until softened, about 5 minutes. Stir in 3 minced garlic cloves, 1/2 teaspoon oregano and a pinch of salt; cook until softened, about 30 seconds. Add 1 cup water, the tomatoes, squash, chicken broth, parmesan rind, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer until the squash is very tender, 15 to 20 minutes. Meanwhile, combine the remaining 3 tablespoons olive oil, 2 garlic cloves, 1 teaspoon oregano and a pinch of salt in a small bowl. Brush inside the bread bowls and place on a baking sheet. Cut the bread tops into cubes and add to the baking sheet. Bake until toasted, 8 to 10 minutes. Sprinkle the mozzarella around the edges of the bread bowls and on top of the bread cubes. Continue baking until the cheese starts melting, 2 to 3 minutes. Stir the heavy cream into the soup, bring to a simmer and remove from the heat. Discard the parmesan rind. Working in batches, puree the soup in a blender. Serve the soup in the bread bowls. Top with the cheesy croutons and parmesan and drizzle with olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 21715,"Beet Sangria with Winesap Apples 4 winesap apples, or other firm apple, cut into wedges 1/2 lemon with peel, cut into wedges 5 medium beets Grapes, orange wedges, or pineapple slices for garnish Instructions: Press the apples and lemon through the juicer, followed by the beets. Serve over ice, garnished with fresh fruit. ","[Ros, Lambrusco, Vinho Verde]" 21716,"Veal Osso Buco 4 (14-ounce) fresh veal shanks Olive oil Salt and pepper 1 pound mirepoix (onion, carrot, and celery), diced 1/4-inch 2 cloves garlic, chopped 2 anchovy fillets 2 tablespoons tomato paste 1 cup Barolo wine 2 quarts brown veal stock 4 Roma tomatoes, seeded and chopped 1/4-inch 1 bunch Italian parsley, washed and chopped fine Instructions: First season the meat with olive oil, salt and fresh ground black pepper, then in a smoking hot cast iron pan sear both sides of the shank. Remove the veal and set aside. Add in the mirepoix, garlic, anchovy and tomato paste, caramelize all the ingredients together, add the Barolo to the pan to deglaze. Add the veal stock to the pan and reduce by 1/4. When reduced, pour the simmering liquid over the 4 veal shanks in a roasting pan, add the diced tomato and parsley. Cover first with plastic wrap then with aluminum foil, place in a preheated 325 degree oven for 3 1/2 hours. Check for fork tenderness. Garnish with the gremolata and shaved, roasted parsnips and carrots. (Gremolata: chopped parsley, lemon zest, bread crumbs, anchovy) Reduce braising liquid by 1/4, season and pour over shanks. ","[Barolo, Nebbiolo, Dolcetto, Aglianico]" 21717,"Mushroom Quesadillas 3 tablespoons butter, plus more as needed 10 ounces white mushrooms, sliced 1/2 to 1 teaspoon chili powder 1/2 teaspoon kosher salt 1/4 cup coarsely chopped fresh cilantro leaves Four 10-inch flour tortillas 8 ounces shredded Monterey jack cheese (about 2 1/2 cups) 2 ounces crumbled feta cheese (about 1/2 cup) Optional garnishes: Sour cream, cilantro sprigs, salsa Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil. Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the mushrooms, shake the pan to distribute them evenly in the pan, and then cook without disturbing until the mushrooms begin to brown, about 5 minutes. Do not add salt. Add the remaining 1 tablespoon butter along the side of the skillet if the skillet seems very dry. Toss the mushrooms, and continue to cook until nicely browned, about 2 to 3 minutes more. Season mushrooms with the chili powder and salt and cook for 1 minute. Stir in the chopped cilantro and set aside. Toast the tortillas directly on a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast-iron skillet.) Place the tortillas on the prepared baking sheet. Spread the jack cheese on one half of each tortilla, top with some of the mushrooms, and then sprinkle with the feta. Fold the other half of the tortilla over the filling, to make a half-moon shape. Lay another sheet of foil over the quesadillas. Bake until the cheese melts, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21718,"Chunky Monkey Banana Tart 1/2 cup (55 grams) walnuts 1/3 cup plus 1 tablespoon (100 grams) sugar 1/2 cup (1 stick; 113 grams) unsalted butter, cubed and cold 1 cup plus 1 tablespoon (145 grams) all-purpose flour, plus more for dusting Pinch kosher salt 2 cups (480 grams) whole milk 1 tablespoon (22.5 grams) vanilla bean paste 1/4 teaspoon (1 gram) kosher salt 1/2 cup plus 1 tablespoon (120 grams) sugar 1/4 cup plus 2 tablespoons (60 grams) cornstarch 5 large egg yolks (90 grams) 4 tablespoons (55 grams) unsalted butter, cut into 1-inch cubes 1/3 cup jarred hot fudge sauce, such as C.C. Brown's Original Hot Fudge Sauce 3 large bananas, thinly sliced on the bias 2 tablespoons sugar Chopped walnuts, for garnish Instructions: For the tart crust: Pulse the walnuts and sugar in a food processor until they are finely ground, about 6 pulses. Add the cold butter and pulse until the walnuts and sugar come together with the butter, but the mixture is not homogenous. Add the flour and salt and pulse again until the butter is the size of small peas. Turn the dough out onto a work surface and knead until it just comes together. Form into a disk, wrap in plastic wrap and refrigerate until firm, 30 minutes to 1 hour. Lightly flour the dough and roll it between 2 pieces of parchment or plastic wrap to about 1/4 inch thick. Press into the bottom and up the sides of a 9-inch tart pan with a removable bottom, patching any holes. Use a fork to gently prick the crust, ensuring that steam can escape while it bakes. Freeze until hard, 6 to 8 hours. Preheat the oven to 375 degrees F. Bake the tart crust until pale golden, 15 to 20 minutes. Cool completely on a wire rack. For the pastry cream: While the tart crust dough is chilling, bring the milk, vanilla bean paste and salt to just under a boil in a medium pot over medium heat. Meanwhile, whisk the sugar, cornstarch and egg yolks in a medium bowl until smooth and combined. Whisking constantly, ladle half the hot milk into the egg yolk mixture, one ladle at a time. Continue until all the hot milk has been whisked in and the egg mixture is now warm. Return the milk and egg yolks to the pot and cook over medium-low heat, whisking, until thickened to a pudding consistency, 3 to 5 minutes. Immediately strain through a chinois or fine-mesh sieve into a large airtight container. Stir the butter cubes into the pastry cream until melted and combined. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream, and refrigerate until chilled through, about 2 hours. For the assembly: Spread the fudge sauce over the cooled tart shell and top with an even layer of thinly sliced bananas (using about half). Add a layer of pastry cream (about 1 cup) and smooth into an even layer; reserve the remaining cream for another use (see Cook's Note). Top with the remaining sliced bananas, shingling them slightly and arranging them in a concentric circle. Sprinkle the sugar over the bananas and brulee with a kitchen blow torch until golden brown. Garnish with some chopped walnuts. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 21719,"Strawberry Soup 2 pints strawberries, washed and hulled 1/4 cup sugar 1 to 2 tablespoons water 1/2 cup red wine mixed with teaspoon cornstarch Whipped cream, optional Instructions: Reserve 4 of the best strawberries for garnish and roughly chop remaining berries. Set them in a nonreactive saucepan, and add sugar and water. Cover and bring to a simmer. When the strawberries begin to release their juices, add the red wine dissolved with cornstarch and simmer for 10 minutes in all. Puree the berries through a food mill or processor and chill for dessert. Before serving, taste; add more wine and sugar if necessary. Slice the reserved berries into fan like shapes. Spoon the soup into chilled shallow bowls and top with whipped cream; center strawberry garnish over cream and enjoy. ","[Bardolino, Dolcetto, Barbera, Tempranillo]" 21720,"My Mums Spottier Dick 4 ounces (115 grams) suet 4 1/2 ounces (120 grams) dried apricots, chopped 8 ounces (240 grams) raisins or sultanas 1 orange, zested 4 1/2 ounces (120 grams) plain flour 4 1/2 ounces (120 grams) sugar 4 1/2 ounces (120 grams) bread crumbs 2 tablespoons grated ginger (or to taste) Pinch grated nutmeg Pinch salt 1 egg, beaten 1 pint (140 milliliters) milk Instructions: Grease a 3-pint (1 liter) pudding basin. Mix all the ingredients together, except the egg and milk. Add the beaten egg and milk and mix well. (I do this in a mixer but you can do it by hand, no problem.) Put the mixture in the basin, cover with tin foil or a cloth, and put the basin in a pan with water half-way up the sides of the basin. Bring the water to a boil, put on a tight-fitting lid, and simmer for 3 hours, remembering to top up with (add more) boiling water now and then. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 21721,"Smirnoffandreg; Kissed Caramel Appletini 2 oz. Smirnoff? Kissed Caramel Flavored Vodka 1.5 oz. apple juice 0.25 oz. lemon juice 0.25 oz. simple syrup Instructions: Combine all ingredients in a shaker with ice. Shake well. Strain into martini glass. Garnish with thin apple slices and a caramel rim. ","[Chardonnay, Riesling, Moscato, Merlot]" 21722,"Buffalo Chicken Skyscraper Canola oil 2 cups instant flour, such as Wondra
1 cup light beer, plus more as needed, such as Yuengling
1 teaspoon kosher salt, plus more
1 sweet Maui onion, peeled, sliced into 1/2-inch-thick rings and separated 1 sweet Maui onion, peeled, sliced into 1/2-inch-thick rings and separated
1 1/2 pounds chicken tenders (8 to 9 tenders)
1 cup Buffalo wing sauce, such as Frank's Red Hot
4 tablespoons butter, melted
1 Vienna loaf, sliced
Zesty Blue Cheese Slaw, recipe follows 1 cup blue cheese crumbles 1 cup mayonnaise
2 tablespoons buttermilk
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
2 carrots, peeled and grated
1/4 head green cabbage, thinly sliced (about 2 1/2 cups)
1/4 head red cabbage, thinly sliced (about 2 1/2 cups)
Salt and Pepper
Salt and Pepper Instructions: In a Dutch oven over medium heat, fill halfway with canola oil and bring to 375 degrees F. In a mixing bowl, whisk together the flour, beer, salt and 1/2 cup water until combined. The consistency should be pourable, but thick enough to coat your onion rings. Add extra beer if needed to thin it out. Dunk each segment of the cut onion into the batter, letting the excess batter drip off. Carefully add the battered onions to the hot oil, frying in batches, being careful not to overcrowd the Dutch oven. Fry until golden, 3 to 4 minutes. Repeat with the remaining onion rings. Drain on a paper-towel-lined plate and set aside. Season immediately with a sprinkle of salt. Dunk each chicken tender in the same batter, letting the excess batter drip off. Carefully fry in batches until golden, about 8 minutes. While the chicken is still hot, toss with the wing sauce combined with the melted butter in a bowl. On a slice of bread, place 2 pieces crispy chicken, 3 large onion rings and top with some of the Zesty Blue Cheese Slaw. Top with second slice of bread. Repeat for the remaining sandwiches and eat like an animal. Combine the blue cheese, mayonnaise, buttermilk, vinegar, honey and mustard in a bowl. Whisk to combine, then mix in the carrots, green cabbage and red cabbage. Adjust the seasoning if necessary and let sit in the fridge for at least 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]

" 21723,"Greek Pizza with Chicken, Feta and Olives with Mixed Cherry Tomato Salad 1 pound fresh or frozen pizza or bread dough, thawed according to package directions 1 1/2 cups grated mozzarella cheese 2 teaspoons garlic flakes 2 cooked chicken breast halves, diced (about 2 cups) 1 cup sliced mushrooms 1/2 cup sliced pitted kalamata olives 1/2 cup crumbled feta cheese 1 teaspoon dried oregano 1 recipe Cherry Tomato Salad, recipe follows 2 cups halved red cherry or grape tomatoes 2 cups halved yellow cherry tomatoes 1/4 cup freshly chopped basil leaves 2 tablespoons red wine vinegar 2 teaspoons olive oil 1 teaspoon Dijon mustard Salt and coarsely ground black pepper Instructions: Preheat oven to 450 degrees F. Roll dough out into a large rectangle and transfer to a large baking sheet. Top dough with mozzarella cheese, to within 1/2-inch of the edges and then sprinkle garlic flakes all over cheese. Top with chicken, mushrooms and olives. Sprinkle feta cheese over top and then sprinkle oregano over everything. Bake 10 to 12 minutes, until crust is golden brown and cheese melts. Serve with Cherry Tomato Salad. In a medium bowl, combine tomatoes and basil. In a small bowl, whisk together vinegar, oil and mustard. Add mixture to tomatoes and toss to combine. Season, to taste, with salt and black pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 21724,"Classic Margarita with Espelette Salt 1/4 cup coarse salt 1 teaspoon espelette pepper or cl powder
1 teaspoon sugar
2 cups fresh lime juice, plus more for rimming glasses 3 cups tequila
1 1/2 cups orange liqueur 1/2 cup agave syrup
Lime slices, for garnish Instructions: Combine the salt, pepper and sugar on a plate. Lightly dip the rims of 4 rocks glasses into a small amount of lime juice, then into the salt mixture to crust the edges of the glasses. Combine the tequila, lime juice, orange liqueur and agave syrup in a large pitcher with ice. Stir vigorously to combine. Pour over ice in the salt-rimmed glasses, garnish with a slice of lime and serve immediately. ","[Tequila, Mezcal, Cava, Sauvignon Blanc]" 21725,"Pork Tenderloins with Homemade Adobo Sauce 4 dried ancho chiles 6 dried guajillo chiles 1/4 cup plus 2 tablespoons minced onion, divided 2 1/4 tablespoons minced garlic, divided Salt Sugar 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cumin 1/8 teaspoon ground allspice Pinch ground cloves 1/4 cup cider vinegar 2 pork tenderloins, about 1 to 1 1/4-pounds each 3 tablespoons olive oil, divided 3/4 cup chicken broth or stock 3/4 cup heavy cream 1-ounce bittersweet chocolate, chopped Instructions: Heat a large skillet over medium heat and toast the chiles, turning frequently, until very pliable and soft; do not allow to char. Remove from the skillet and transfer to a plate. Remove the stems and seeds and place in a saucepan. Add enough hot water to just cover and bring to a boil. Cover the pan, remove from the heat and allow chiles to soak until very soft and plumped, about 20 minutes. Strain in a fine mesh sieve over a bowl and reserve soaking liquid separately. In a blender, combine the chiles, 2 tablespoons of the onion, 3/4 teaspoon of the garlic, 1 1/2 teaspoons salt, 1/2 teaspoon sugar, oregano, thyme, cinnamon, cumin, allspice, cloves, and vinegar and puree until smooth, adding a little of the cl soaking liquid (only as much as is needed) to enable the mixture to blend. The consistency should be thick but smooth. Cover and refrigerate until ready to use. Trim the pork tenderloins of all silver skin and place in a re-sealable plastic food storage bag. Add 1/4 cup of the chili sauce and turn so that the tenderloins are both well coated with the sauce. Refrigerate for 45 minutes and up to 4 hours. Remove the meat from the refrigerator and allow to come to room temperature for 20 minutes. Preheat the oven to 350 degrees F. Heat a large skillet and, when hot add 2 tablespoons of the olive oil. When the oil is hot, sear the tenderloins until golden brown on all sides, about 4 minutes. Transfer to the oven and continue to cook until they reach an internal temperature of 145 degrees F, 10 to 12 minutes longer. Remove from the heat and set aside to rest for about 5 minutes before slicing to serve. While the pork is roasting, make the sauce. In a medium saucepan heat the remaining tablespoon of olive oil until hot. Add the remaining 1/4 cup minced onion and remaining 1 1/2 tablespoons of garlic and cook, stirring, until soft, about 4 minutes. Add 1/4 cup plus 2 tablespoons more of the adobo sauce and cook, stirring, for 1 minute. Add the chicken broth and heavy cream and cook until sauce has reduced and is thick enough to coat the back of a spoon, 6 to 8 minutes. Add the chocolate and stir until melted. Season, to taste, with salt and serve immediately drizzled over the pork slices. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 21726,"Pi?a Colada \u201cNice\u201d Cream 1 16-ounce bag frozen pineapple chunks 1 15-ounce can cream of coconut 1 cup sweetened shredded coconut Instructions: Combine the frozen pineapple chunks and cream of coconut in a food processor and process until thick and smooth. Transfer the mixture to a loaf pan. Cover with plastic wrap and freeze until firm, at least 8 hours or overnight.
Meanwhile, toast the coconut for topping: Preheat the oven to 325? F. Spread the coconut on a baking sheet and bake, stirring occasionally, until lightly golden, 10 to 12 minutes. Let cool.
Scoop the \u201cnice\u201d cream into bowls and top with the toasted coconut. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 21727,"Black-Eyed Pea Salad One (#10 can) black-eyed peas, rinsed and drained 1/2 red bell pepper, seeded and finely chopped, optional 1/2 green bell pepper, seeded and finely chopped, optional 1/2 to 1 small or medium red onion, chopped 1 clove garlic, peeled and finely minced 3/4 cup chopped flat-leaf Italian parsley 1/2 fresh jalapeno, very finely minced 1/4 cup olive oil 1/4 cup canola oil 1/3 cup red wine vinegar 1 tablespoon whole-grain mustard 1 tablespoon brown mustard 1/2 tablespoon salt 1/2 tablespoon ground black pepper Instructions: In a large salad bowl, combine the black-eyed peas, red and green bell peppers, onion, garlic, parsley and jalapeno. In a medium bowl, whisk together the olive oil, canola oil, vinegar, whole-grain mustard, brown mustard, salt and pepper. Pour over the salad mixture and toss well. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 21728,"Reese's? Piece O' Bliss Fudge One 16-ounce package Pillsbury? Big Deluxe? Reese's? mini pieces refrigerated peanut butter cookies (12 cookies) 1/2 cup (1 stick) butter, cut into 8 slices
1/3 cup packed brown sugar
1/3 cup, plus 1 tablespoon, unsweetened baking cocoa
1/4 cup milk
3 1/4 cups powdered sugar
1 teaspoon vanilla
Two 1 1/2-ounce Reese's? Stuffed with Pieces peanut butter cups, each cut into 8 wedges
Instructions: Heat oven to 350 degrees F. Place cookie dough rounds in bottom of ungreased 8-inch square pan. Bake 22 to 24 minutes or until edges are deep golden brown. Cool 10 minutes.
To make fudge layer, place butter in medium microwavable bowl. Microwave uncovered on high 45 to 60 seconds or until melted. Add brown sugar, cocoa and milk; stir with whisk until well blended. Microwave 1 1/2 to 2 1/2 minutes or until mixture comes to a boil, stirring every 30 seconds, until smooth. Add powdered sugar and vanilla; mix well.
Pour fudge mixture over baked crust; spread evenly. Sprinkle with candy wedge pieces. Cool 10 minutes.
Cover and refrigerate 1 to 1 1/2 hours or until set. To serve, cut into 6 rows by 4 rows. Store covered in refrigerator. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]" 21729,"Grilled Tuna with Hot Pineapple-Papaya Salsa Cooking spray 4 tuna steaks (about 5 ounces each) Salt and freshly cracked black pepper 1 cup diced pineapple 1 ripe papaya, peeled, seeded and diced 1/4 cup minced red onion 1 serrano cl pepper, seeded and minced 2 tablespoons fresh lime juice 2 tablespoons freshly chopped cilantro leaves 1 teaspoon hot chili oil 8 ounces somen noodles, cooked according to package directions Instructions: Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of tuna with salt and cracked pepper. Place tuna on hot pan and cook 2 to 3 minutes per side for medium doneness. Meanwhile, in a medium bowl, combine pineapple, papaya, onion, cl pepper, lime juice, cilantro, and chili oil. Mix well and season, to taste, with salt. Serve tuna over noodles and spoon salsa over top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21730,"Iced Mexican Chocolate Express 1 tablespoon Mexican chocolate 1 tablespoon chocolate syrup 1 1/2 cups double espresso or very strong coffee, hot 1/4 cup half and half 4 ice cubes Instructions: Stir chocolate and chocolate syrup into hot coffee until melted. Transfer to a blender, add half and half and ice cubes, and blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass. ","[Mexican Tempranillo, Malbec, Zinfandel]" 21731,"Seared Rib-Eye Steak with Arugula and Roasted Pepper Salad 6 tablespoons extra-virgin olive oil, plus extra for brushing 2 (1-inch-thick) rib-eye steaks (about 1 pound each) Kosher salt and freshly ground black pepper 3 cups arugula, washed and spun dry 11/2 cups roasted peppers, rinsed and patted dry 2 tablespoons balsamic vinegar Small block Parmesan (about 8 ounces) Instructions: In a large saute pan, heat 2 tablespoons olive oil. Season steaks with salt and pepper. When pan starts to smoke, carefully add steaks. Allow the steaks to cook for about 3 to 4 minutes on 1 side, without moving or piercing the meat. This will help create a good, crusty sear. When steaks are brown, flip and sear the other side for 3 to 4 minutes. Remove meat to a large plate and allow to rest for 10 minutes. Decoratively line a large platter with arugula. Tear the roasted peppers into large pieces and scatter over the arugula. In a small bowl, whisk in the remaining olive oil, balsamic vinegar and any meat juices that may have collected on the plate from the steaks. Season with salt and pepper. Slice the steaks across the grain and on a bias into 1 1/2-inch thick pieces. Lay the slices on top of the salad and drizzle with dressing. Using a vegetable peeler, shave about Parmesan over the dish. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 21732,"Butternut, Bacon and Apple Hotdish 3/4 pound thick-cut bacon 2 large purple onions, thinly sliced
2 pounds butternut squash, seeded, peeled and chopped into 1/2-inch cubes
6 sprigs fresh thyme, stems removed
Kosher salt and freshly ground black pepper Crushed red pepper flakes 1/8 cup white wine
1/2 cup vegetable broth
2 large apples, like Honeycrisp, chopped into 1/2-inch cubes
2 cups all-purpose flour, plus additional for dusting 2 teaspoons baking powder
3/4 teaspoon kosher salt
14 tablespoons unsalted butter, cold and cubed
1/4 cup heavy cream
1 large egg, lightly beaten
Freshly ground black pepper Instructions: For the filling: Lay the bacon in a large oven-safe skillet (I like to use a cast-iron pan or braiser) and turn the heat to medium. Cook, flipping once, until crisp on both sides, about 7 minutes total. Remove from the heat and place on a paper towel-lined plate to drain and cool slightly. Drain half the bacon grease from the skillet, leaving just enough to coat the skillet. Add the onions and turn the heat to medium-high. Saute until soft, about 10 minutes. Add the squash, thyme, some salt, a few turns of pepper and a few pinches of crushed red pepper and cook, stirring occasionally, 10 more minutes. Add the wine and broth. Roughly chop the bacon and add it to the skillet along with the apples. Bring the mixture to a light boil, then reduce the heat to low and simmer for 15 to 20 minutes, while you make the biscuits.
For the biscuits: Preheat the oven to 425 degrees F. Whisk together the flour, baking powder and salt in a bowl. Add the butter and, using a food processor, pastry cutter or your hands, incorporate the butter until the mixture is the consistency of raw oatmeal. Mix in the cream until the mixture comes together to form a dough. Turn it out onto a floured work surface, pat it out to 3/4-inch thick and then cut out round biscuits, re-rolling scraps as needed. Turn off the heat before dotting the top of the skillet with the biscuits. Brush the biscuits with the beaten egg and top with black pepper. Bake until the biscuits are golden brown, cooked through and flaky, about 25 minutes. Remove from oven and serve right from the skillet! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 21733,"Caribbean Grill 1/2 mango, 1/4-inch diced 1/4 red onion, 1/4-inch diced 1/4 red bell pepper, 1/4-inch diced 1 tablespoon fresh lime juice Pinch sugar 1/2 teaspoon kosher salt Freshly ground black pepper 3 tablespoons butter, at room temperature 1 tablespoon curry powder 8 slices fresh Italian bread 1/4 cup honey mustard 8 slices Swiss cheese, (8 ounces) Instructions: In a small bowl, mix together mango, red onion, bell pepper, lime juice, sugar, salt, and pepper using a wooden spoon. Set aside until ready for use.
In a small bowl using a rubber spatula, mix the butter and curry together. Spread 2 tablespoons of the butter mixture on 1 side of each slice of bread. Place 4 slices of bread on your work surface, buttered side down. Spread the honey mustard on the other side of the bread. Place about 2 tablespoons of the mango salsa on the bread followed by the Swiss cheese. (You may need to fold the cheese slices to fit the bread.) Place the remaining 4 bread slices on top, buttered side up.
Add the remaining 1 tablespoon of curry butter to a nonstick skillet on medium heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary) and cover with lid and cook for 2 to 3 minutes, or until the underside is golden brown and the cheese has started to melt. Flip the sandwiches with a spatula and press very firmly, cook for 2 to 3 minutes, or until the cheese has melted. Turn once more, press with a spatula, and cook for 30 seconds. Remove from pan and let cool for 3 to 5 minutes. Cut diagonally and serve with extra salsa on the side.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 21734,"Roasted Chicken and Fennel with Lime and Parmesan 3 tablespoons extra-virgin olive oil 4 skinned, boneless chicken breast 2 large fennel bulbs, trimmed, and cut lengthwise into 1/4-inch thick slices Coarse grain salt Cracked black pepper 2 limes, juiced 6 tablespoons grated Parmesan Instructions: Preheat the broiler. Pour only enough olive oil (about 1 1/2 tablespoons) on a cookie sheet to prevent the chicken and the fennel from sticking. Place the chicken breast in a single layer on the sheet pan. Place in the broiler for 7 minutes. Remove and add the fennel in a single layer and brush both sides with the olive oil. Season fennel slices with salt and pepper on both sides. Squeeze juice of 1 lime over the fennel slices and place under the broiler. Broil for 5 minutes. Some of the edges may blacken slightly. Remove the fennel from the oven and using tongs or a spatula, and turn over each slice of fennel. Top with the Parmesan. Place back under the broiler for 1 1/2 to 3 minutes, or until cheese starts to brown. Allow fennel to remain in the pan until ready to serve. Do not refrigerate. This is wonderful served at room temperature. Just before serving, squeeze remaining lime juice over fennel slices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 21735,"Banana-Peach Smoothie 2 cups frozen sliced peaches 1 cup milk 1/2 cup low-fat vanilla yogurt 2 tablespoons freshly squeezed orange juice 1 tablespoon honey 1 banana, sliced Instructions: Combine the peaches, milk, yogurt, orange juice, honey and banana in a blender and puree until smooth. ","[Chardonnay, Moscato, Riesling]" 21736,"Barbecued Chicken 2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed 1 recipe Barbecue Sauce, recipe follows 1 1/2 cups chopped yellow onion (1 large onion) 1 tablespoon minced garlic (3 cloves) 1/2 cup vegetable oil 1 cup tomato paste (10 ounces) 1 cup cider vinegar 1 cup honey 1/2 cup Worcestershire sauce 1 cup Dijon mustard 1/2 cup soy sauce 1 cup hoisin sauce 2 tablespoons chili powder 1 tablespoon ground cumin 1/2 tablespoon crushed red pepper flakes Instructions: Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator. Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade. Serve with extra barbecue sauce on the side. In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
","[Cabernet Sauvignon, Zinfandel, Malbec, Tempranillo]" 21737,"MOP Sausage Burgers 2 tablespoons extra-virgin olive oil 1/2 pound cremini mushrooms, sliced 1 large onion, quartered lengthwise then sliced 2 Cubanelle peppers, seeded and halved lengthwise, then thinly sliced Salt and freshly ground black pepper 1/2 cup beef stock 1 pound bulk hot Italian sausage 1 pound ground sirloin 1 tablespoon grill seasoning 2 large cloves garlic, grated A handful flat-leaf parsley, finely chopped 8 deli slices provolone cheese 4 sesame Kaiser rolls, split Instructions: Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Saute mushrooms, onions and peppers until tender, 7 to 8 minutes then season with salt and pepper. Deglaze the pan with stock. Combine the sausage and sirloin with grill seasoning, garlic and parsley. Mix and form 4 patties thinner at the center and thicker at the edges for even cooking and to keep burgers from bulging. Heat cast iron or nonstick skillet with 1 tablespoon olive oil over medium-high heat, cook patties 12 minutes turning once and top with mushrooms, onions and peppers and 2 slices of cheese. Turn heat off and cover pan with foil to melt cheese, 2 minutes. Pile on buns and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 21738,"Country Wild Rice with Sausage 3 tablespoons canola oil 2 cups long-grain and wild rice mix, rinsed
3 cups low-sodium chicken stock
Kosher salt 1 tablespoon unsalted butter
1 large sweet onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
8 ounces pork breakfast sausage, removed from casing
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
2 tablespoons minced fresh chives
Instructions: Heat 2 tablespoons oil in a large saucepot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, about 5 minutes. Add the chicken stock along with some salt and bring it to a boil, then reduce to a simmer and cover. Simmer until the rice is tender and has absorbed all the liquid, about 25 minutes Meanwhile, heat the remaining tablespoon oil along with the butter in a large skillet over medium-high heat. Add the onion, pepper and a generous pinch of salt and cook until just tender and beginning to brown, about 5 minutes. Add the garlic, sausage, thyme and sage, and cook, breaking up with a wooden spoon until browned and cooked through, 4 to 5 minutes more. When the rice is cooked and liquid is absorbed, turn off the heat, remove the lid and add the sausage and vegetables. Fluff and stir gently with a fork to combine. Add the rice to a serving dish and sprinkle with the chives before serving hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 21739,"Corn Fritters 1/3 cup cornmeal 1/3 cup all-purpose flour 1 teaspoon smoked paprika 1/2 teaspoon baking powder Kosher salt and freshly ground pepper 1/3 cup well-shaken buttermilk 1 large egg 2 tablespoons butter 2 shallots, finely chopped 3 green onions, thinly sliced 1 1/2 cups corn kernels (if using frozen, thaw) 2 tablespoons canola oil, for frying Instructions: Whisk together the cornmeal, flour, smoked paprika, baking powder, salt, pepper, buttermilk and egg. Cook's Note: If the batter is too thick, add more buttermilk. Add the butter to a medium nonstick skillet over medium-high heat. Once foamy, add the shallots and green onions and saute until tender, about 2 minutes. Add the corn and cook for another 2 minutes. Season with salt and pepper. Fold the cooked vegetables into the batter mixture. Wipe out the skillet and add 2 tablespoons canola oil. Once the skillet is hot, spoon out the batter in 1/4-cup scoops. Cook on each side until golden and crisp, about 1 1/2 minutes. Drain on a paper towel-lined platter and sprinkle with salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21740,"Classic Beef Tot Hotdish 1 tablespoon (13 grams) neutral oil 2 medium shallots, finely chopped Kosher salt 2 pounds (908 grams) ground beef, 93% lean 12 ounces (340 grams) frozen chopped green beans 1/4 cup (56 grams) unsalted butter 1/2 cup (65 grams) all-purpose flour 1/4 cup (60 grams) pale ale (or sub 1/4 cup/60 grams low-sodium chicken stock) 2 1/4 cups (540 grams) low-sodium chicken stock 1/2 cup (120 grams) heavy cream Freshly ground black pepper 1 teaspoon fresh thyme leaves 1/4 teaspoon freshly grated nutmeg 2 pounds (908 grams) frozen Tater Tots If you\u2019re feeling wild: a few big handfuls of shredded cheddar cheese, for topping If you\u2019re feeling fancy: chopped flat- leaf parsley, for topping If you\u2019re feeling like you and I should be BFFs: ketchup, for serving Instructions: Arrange a rack in the upper third of the oven and preheat it to 450 degrees F. Heat a large skillet over medium-high heat and add the oil. Add the shallots and a pinch of salt and cook, stirring, until softened, 5 to 7 minutes. Add the ground beef and season it with 1 teaspoon of salt. Brown the beef, breaking it up with a spoon or spatula. Stir in the green beans and cook for a few minutes, until thawed. Use a slotted spoon to transfer the mixture to a 9 x 13-inch casserole dish and spread it out evenly. Set aside while you make the creamed soup. Discard the juices that remain in the skillet, wipe it out, and return to medium heat. Melt the butter and whisk in the flour to make a paste. Cook, whisking, for 2 minutes. Whisk in the pale ale, then add the chicken stock very gradually, in 3 or 4 additions, whisking continuously and allowing the mixture to thicken before each addition. Whisk in the heavy cream, a bunch of turns of black pepper, the thyme, and the nutmeg. Increase the heat and continue whisking frequently until it just begins to simmer, then reduce the heat to low and simmer very gently for 5 minutes, whisking occasionally. Taste and adjust the seasoning as desired. Pour or ladle the mixture all over the ground beef and fold together to incorporate. Top with perfectly aligned rows and columns of Tater Tots (adding a layer of cheese under or over the tots, if desired) and season with salt and pepper. Bake until the tots are golden brown and crispy on top; begin checking for doneness at 35 minutes (or a few minutes earlier if you have cheese on top). If you want to get the tots even crispier, finish with a few minutes under the broiler. Let cool slightly, top with parsley, and/or serve with ketchup if desired. TO MAKE AHEAD: Complete the steps up through topping with tots (and cheese, if using), assembling in a 9 x 13-inch metal casserole dish. Let cool, wrap in plastic or foil, and refrigerate or freeze until ready to cook. It\u2019ll last 2 days in the refrigerator and 3 months in the freezer. If reheating from the fridge, proceed as directed but add on a few more minutes in the oven to ensure that it\u2019s heated through. To reheat from frozen, cover loosely with foil (tent it if there\u2019s cheese on top), and bake at 350 degrees F for an hour, then uncover, increase the heat to 450 degrees F, and bake until the crackers are golden brown and the innards are heated through; begin checking for doneness at 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21741,"Buttercream 2/3 cup sugar 1/8 teaspoon cream of tartar 1 whole egg 1 egg yolk 8 ounces sweet butter, slightly softened but still firm Instructions: In small saucepan, combine sugar with 1/3 cup water, and cream of tartar. Stir to wet sugar. Cover and bring to a simmer over medium heat. Simmer, covered, without stirring, for about 1 minute to dissolve sugar. Uncover and wash down the sides of the saucepan with a wet pastry brush. Cook until syrup registers 242 degrees (the upper end of the soft-ball stage) on a candy thermometer. Or cook until you can blow a bubble (resembling a soap bubble) by dipping a slotted spoon into the syrup, holding it up, and blowing gently but steadily through it.
Meanwhile, in a heatproof, stovetop-safe bowl (a stainless steel electric mixer bowl is ideal, otherwise a stainless steel bowl suitable for using with a hand held electric mixer) beat eggs until pale and thick; set aside. Just before syrup reaches 242 degrees, begin beating eggs again on medium speed. When the syrup is ready, remove it from the heat and pour it in a thin steady stream over the eggs, beating constantly. To avoid splashing hot syrup on yourself or all around the sides of the bowl, pour it next to the beaters. Stop beating and place mixture on the stove over medium heat. Cook, stirring constantly with a whisk (to avoid scrambling the eggs) until mixture registers at least 160 degrees on insta-read thermometer, about 3-4 minutes. Remove from heat and continue beating with an electric mixer until mixture cools to room temperature.
Divide butter into 1-tablespoon sized lumps. Add butter, a few pieces at a time, continuing to beat until mixture is smooth and spreadable. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21742,"Hot Potato Chips with Blue Cheese Sauce 2 1/4 cups whole milk 2 tablespoons unsalted butter 1 small Spanish onion, finely chopped 2 tablespoons all-purpose flour 1/4 teaspoon kosher salt Pinch cayenne pepper 1/2 pound crumbled blue cheese Homemade Potato Chips, recipe follows, or good-quality store-bought potato chips 6 large Idaho potatoes, peeled and sliced lengthwise into 1/8-inch thick slices on a mandoline 2 quarts peanut oil Salt Instructions: Place the milk in a small saucepan and bring to a simmer over low heat. Heat the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk, and continue whisking until thickened. Season with salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the cheese. If the sauce is too thick, thin it with a little extra milk. Serve sauce warm with potato chips for dipping. Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying. Heat oil in a large, heavy saucepan until the temperature of the oil reaches 400 degrees F on a deep-fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Season with salt immediately. Serve hot with the blue cheese dipping sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 21743,"Cider Pumpkin Bread with Raisins and Walnuts 2 cups brown sugar 2 cups pumpkin puree 2 eggs 1 cup oil 1 cup apple cider 4 1/2 cups all-purpose flour 2 tablespoons baking powder 1 tablespoon ground cinnamon 1 cup raisins 1 cup walnuts Instructions: Preheat oven to 350 degrees F. Combine brown sugar, pumpkin puree, eggs, oil, and cider. Add dry ingredients to pumpkin mixture and mix until moistened. Add raisins and walnuts and mix thoroughly. Divide the batter into 2 portions and pour into 2 greased loaf pans. Place in oven and bake for 50 minutes. Cool in pans on a rack until room temperature. Remove from pans and serve. Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 21744,"The Smoke Daddy Beans 2 cups BBQ sauce, your favorite 3 cups ketchup 2 cups brown sugar 2 (10-pound) cans ranch style beans, undrained 6 cups diced onions 2 cups beef brisket scraps, 3/8 to 1/2-inch pieces 1 1/2 cups pork shoulder, chopped 3/8 to 1/2-inch 1 tablespoon ground black pepper 1/4 cup yellow mustard 1/4 cup tequila 1/4 cup julienned cilantro leaves 1 teaspoon chipotle pepper puree 1 teaspoon minced garlic 1 teaspoon chili powder 1 teaspoon ground cumin Instructions: Heat oven to 350 degrees F. Mix all the ingredients together in a cast iron pan or any oven-safe pan. Bake for about 2 hours and then finish them in the smoker for another 2 hours. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 21745,"Apricot and Tequila Glazed Turkey 5 California (dried Anaheim) chiles, stemmed and seeded 3 3/4 cups chicken broth, divided 4 tablespoons (1/2 stick) unsalted butter, melted 3 tablespoons tequila Salt 1 (14-pound) turkey, giblets removed and reserved 1/3 cup apricot preserves (recommended: Bon Maman) 2 teaspoons dried oregano, crumbled 2 cloves garlic Freshly ground black pepper Dried apricots, California chiles, fresh cilantro, for garnish. Instructions: Preheat the oven to 425 degrees F. Place the chiles and 2 cups of chicken broth in medium saucepan. Bring to a boil, and then turn off the heat. Let the chiles stand for 5 to 10 minutes to soften. Mix 3/4 cup of chicken broth, melted butter, and tequila in a small metal bowl. Season with salt. Using a kitchen flavor injector, inject the mixture into the thighs, breasts, and legs of the turkey. If the mixture solidifies, place the bowl over a gas burner or in a warm oven until the butter melts. Place the turkey on a rack set in a large roasting pan. Tuck the wing tips under the turkey body. Tie the legs together with kitchen twine. Place the giblets in the pan. Transfer the chiles with their liquid to a blender. Add the apricot preserves, oregano, and garlic and process until smooth. Season with salt and pepper, to taste. Transfer the cl puree to a medium saucepan. Rub about 1 cup of the cl puree all over the turkey (reserve the rest for the sauce at the end), working some of it between the breast and the skin. Season the turkey generously with salt and pepper. Add 1 cup broth to the roasting pan and roast for 45 minutes. Reduce the oven temperature to 350 degrees F. Continue roasting the turkey until a thermometer inserted into thickest part of thigh registers 165 degrees F, about 2 hours longer, basting every 20 minutes with drippings. Cover the turkey loosely with foil if it begins to brown. Transfer the turkey to a platter, reserving the pan juices, and allow to rest while preparing the sauce. Strain the pan juices into a large, heavy saucepan and discard any solids. Spoon the fat from the top of the liquid and discard. Add the remaining cl puree to the saucepan and stir until well combined. Boil over high heat until slightly thickened, about 10 minutes. Season with salt and pepper, to taste. Garnish the turkey with dried apricots, dried chiles, and fresh cilantro. Serve with the cl puree alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 21746,"Zucchini-Pistachio-Raisin Quick Bread with Orange Glaze 1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for 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 raisins 3/4 cup chopped toasted pistachios 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 shredded zucchini, excess moisture squeezed out 1 cup confectioners' sugar 1 tablespoon milk 1 teaspoon orange zest, plus 1 tablespoon juice Instructions: For the quick bread: 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 melted butter and set aside. Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the raisins and pistachios 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 shredded zucchini. 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 regular loaf 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. For the orange glaze: Whisk together the confectioners' sugar, milk and orange zest and juice in a small bowl. 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. Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Try not to use dark coated baking pans; the quick bread could get too dark. Most quick breads taste better if left to sit overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 21747,"Grilled Chicken Thighs and Romaine with Dijon Vinaigrette Vegetable oil, for the grill 2 tablespoons white wine vinegar 1 1/2 teaspoons Dijon mustard 1/2 teaspoon Worcestershire sauce 1 small clove garlic, finely grated Kosher salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh tarragon 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds) 1 head romaine, trimmed and quartered, root end attached Instructions: Prepare a grill for medium heat; lightly coat the grates with vegetable oil. Whisk together the vinegar, mustard, Worcestershire, garlic, 1/2 teaspoon salt and a generous grinding of pepper in a large bowl. While whisking, slowly drizzle in the olive oil until the dressing is smooth and thick. Transfer half to a small bowl and whisk in the parsley and tarragon; set aside. Add the chicken to the dressing remaining in the large bowl and toss to coat. Grill skin-side down until lightly charred, 2 to 4 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until no longer pink near the bone and an instant-read thermometer inserted into the deepest part of each chicken thigh reads 165 degrees F, about 5 minutes more. Transfer to a platter and rest for at least 5 minutes before serving. While the chicken rests, grill the romaine, turning to slightly char all sides, until the core end is tender, about 5 minutes. Put 1 wedge of romaine on each of 4 serving plates; top with 2 chicken thighs and drizzle with the reserved herbed dressing. ? ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 21748,"Cretan Dakos - Koukouvagia (Owl) 10 small Cretan barley rusks (dakos) 2 medium tomatoes 6 ounces feta cheese, crumbled 2 to 3 tablespoons olive oil 1 teaspoon salt 1 teaspoon chopped fresh oregano leaves 1 medium white or yellow onion, grated, optional Instructions: Wet the rusks and dry with a clean towel. Grate the tomato and combine with the feta. Spread on the rusks. Sprinkle with the oil, salt, oregano and a little grated onion, if using. ","[Riesling, Vermentino, Gavi, Assyrtiko]" 21749,"Root Beer Float Pie 18 full graham crackers 1/2 cup (1 stick) salted butter, melted
2 cups cold heavy cream 2/3 cup confectioners' sugar
1 cup root beer, chilled
1/4 cup whole milk
One 3.4-ounce package instant vanilla pudding mix
2 teaspoons root beer extract
7 maraschino cherries, stems on Instructions: For the crust: Preheat the oven to 350 degrees F. Place the graham crackers in the bowl of a food processor and process until you get fine crumbs. (This can also be done in a large plastic zip-close bag with a rolling pin.) Pour the crumbs into a large bowl. Add the melted butter and stir until evenly mixed. Press the crumb mixture into a 9-inch pie plate, gently packing them so they're firm and in an even layer. If you go up and over the sides, that is fine. Bake the crust for 5 minutes; let it cool and then chill for 20 minutes. For the filling: In the bowl of an electric mixer fitted with a whisk attachment, add the cream and confectioners' sugar and whip until firm peaks form. Meanwhile, in a large bowl, whisk together the root beer, milk, pudding mix and root beer extract until thick, about 2 minutes. Using a rubber spatula, gently fold 2 cups of the whipped cream into the root beer mixture until almost completely blended. Pour the filling over the chilled crust and smooth out with a spatula. Top the pie with the remaining whipped cream. Garnish with maraschino cherries and chill for at least 2 hours. Enjoy! ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 21750,"Turkey Bolognese 2 tablespoons unsalted butter, plus a knob to add later, when pasta and sauce are mixed 2 tablespoons olive oil 1 medium onion, very finely chopped 3 smaller carrots or 2 large, peeled and coarsely chopped 3 stalks celery, coarsely chopped 3 cloves garlic, minced 1 1/2 pounds dark turkey meat 1 cup dry white wine (Italian) One 6-ounce can tomato paste 1 cup whole milk 2 bay leaves 1 Parmesan rind Kosher salt and freshly ground black pepper 1 pound fusilli 1/2 cup freshly grated Parmesan cheese, plus extra for serving Instructions: Preheat the oven to 300 degrees F. Heat the butter and oil in a shallow heavy-bottomed skillet, like a Le Creuset. Saut the onions first, getting them translucent and soft and starting to color, about 2 minutes. In a mini processor, process the carrots and celery until very finely chopped; this makes a smoother sauce so I can sneak veggies past the kids. Add the carrots and celery to the skillet and mix. Add the garlic. Cook for another 1 to 2 minutes. Add the turkey meat and cook, stirring, until starting to brown, about 5 minutes. Deglaze the pan with the cup of white wine and reduce slightly. Add the tomato paste, milk, bay leaves and Parmesan rind and simmer down for a little bit, 3 to 4 minutes. Add salt and freshly ground black pepper to taste. It shouldn\u2019t be too liquidy (this is a note from Stanley Tucci haha! He\u2019s a big fan of the classic Italian Bolognese which is a dryer sauce). Put the lid on and transfer it to the oven. It should cook in the oven for 45 minutes with the lid on; give it a stir if you want at the midway point. I prefer the oven but you can also keep it on the stovetop if you prefer. I just think the oven adds a rich caramel-LY depth and melts everything together so beautifully. When the sauce is done, remove the bay leaves and Parmesan rind. Cook the pasta according to the package instructions, then drain it, saving 1 cup or so of the pasta water. Pour the pasta back into the pasta pot, add the reserved water, knob of butter and the grated Parmesan cheese and mix. Add it to the sauce and stir to coat the pasta. Sprinkle with extra Parmesan and serve in shallow bowls. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 21751,"Scallion Sour Cream 4 scallions (white and green parts), sliced 1 cup sour cream 1/4 teaspoon kosher salt Freshly ground black pepper Instructions: Put the scallions, sour cream, salt, and pepper in a blender and pulse until smooth. Set aside for 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling]" 21752,"Pureed Potatoes, Gold and Sweet 1 1/2 pounds sweet potatoes, peeled and cut into chunks 1 pound Yukon gold or Idaho potatoes, peeled and cut into chunks 4 tablespoons heavy cream, butter, or chicken broth Salt and freshly ground black pepper Grated orange zest, fresh horseradish (optional) Instructions: Cover the sweet and Yukon gold potatoes with water and bring to a boil. Simmer for 20 minutes or until just tender. Drain the potatoes and return them to the saucepan, over low heat. With a potato masher, puree the sweet and regular potatoes with the butter or cream or broth if you are on a diet. Season to taste with salt and pepper. Here too, you can zap up the adults' portion. Remove half of the kids portion and leave it plain; add to the adults' version either grated orange zest, fresh horseradish or your own favorite seasoning. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 21753,"The Ultimate Potato Gratin 1 head savoy cabbage, cored, cleaned, and shredded 1 (2-inch) piece slab bacon, thinly sliced 2 tablespoons unsalted butter 4 garlic cloves, finely chopped Sea salt and freshly ground black pepper 1/2 bunch fresh chives, finely chopped to 1/4 cup 2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see Cook's note* 2 1/2 cups heavy cream 2 cups grated Parmesan Instructions: Preheat the oven to 375 degrees F. Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside. Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish. Generously butter the bottom and sides of a 9 by 13-inch ovenproof casserole dish. In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic. Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1 cup cream over the dish. Sprinkle with the remaining Parmesan. Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives. *Cook's Note: Slice the potatoes immediately before using so they don't turn brown. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 21754,"Pot Roast 5 pounds beef chuck, rested at room temperature for 20 minutes Salt
Freshly ground black pepper
1 tablespoon grapeseed oil
1 pound onions, roughly chopped 8 ounces carrots, roughly chopped 8 ounces celery, roughly chopped 1 cup red wine
1/4 cup tomato paste
8 cups beef broth
1 1/2 ounces cornstarch Freshly ground black pepper 2 pounds Idaho potatoes, peeled and cut into large even pieces 8 ounces (2 sticks) butter, melted 1 cup sour cream Salt Freshly ground white pepper 1 pound broccoli florets 1 pound carrots, cut into batonnet (matchsticks) 1 tablespoon grapeseed oil Freshly ground black pepper Instructions: For the pot roast: Preheat the oven to 350 degrees F. Sprinkle the beef chuck liberally with 1 tablespoon salt and 2 teaspoons pepper. Heat a large saute pan over high heat until it smokes. Add the grapeseed oil and allow the oil to heat for a few seconds. Carefully place the chuck in the pan and sear each side until browned (do not move the meat too much; it will release from the pan when it is ready to be moved). Transfer the meat to a roasting pan or ovenproof casserole dish. In the saute pan, add the onions, carrots and celery and cook until the onions and carrots get some color, 8 to 10 minutes. Deglaze the pan with the red wine and allow the wine to simmer until the alcohol has cooked off, 2 to 3 minutes. Whisk in the tomato paste and then the beef broth and allow the cooking liquid to simmer for a few minutes to marry the flavors. Season with salt and pepper and then pour the cooking liquid over the roast in the roasting pan. Cover the roast with a layer of plastic wrap and then a layer of aluminum foil. Cook until tender, 3 to 4 hours. Remove the roast from the oven and allow it to rest in the cooking liquid for 30 to 40 minutes. For the pan jus: After the meat has rested, strain the cooking liquid and pour it back into a pan. Bring to a simmer and simmer until reduced to 4 cups. Whisk together the cornstarch and 6 tablespoons water. Whisk the cornstarch slurry into the simmering cooking liquid and then cook the jus until it thickens to cover the back of a spoon. Season with pepper. For the whipped potatoes: In a pot, cover the potatoes with cold water and bring to a boil. Cook until the potatoes are fork-tender. Drain the potatoes; set the strainer over the sink and allow the potatoes to steam for 5 minutes. Pour the potatoes back into the pot, add the melted butter and sour cream and whip with a hand blender until smooth. Season with salt and white pepper. Bring a pot of water to a boil; prepare an ice-water bath. Blanch the broccoli in the boiling water and then transfer to the water bath to stop the cooking process. Repeat with the carrots. Drain and set aside. To plate: In a large saute pan, heat the grapeseed oil until it begins to smoke. Add the broccoli and carrots and saute for 3 to 4 minutes. Season with salt and pepper. Divide the whipped potatoes among 6 plates. Slice the pot roast and place the slices on top of the potatoes. Ladle the pan jus over the pot roast. and then place the broccoli and carrots around the plate. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Merlot]" 21755,"Poona Pancakes 1 cup basmati rice 1 cup black bean dal* or lentils 3 cups water 5 tablespoons plain yogurt 1 1/2 teaspoons salt 2 tomatoes, peeled, seeded, and diced 2 serrano chiles, stems and seeds removed, diced 1 small red onion, diced 1/2 bunch cilantro, stems trimmed, roughly chopped 1/3 cup vegetable oil Yogurt, for garnish Tomatoes, chopped, for garnish Cilantro, chopped, for garnish Instructions: Pick over the rice and dal to remove any pebbles or dirt. Process in a food processor or blender until it becomes a coarse flour mixture, about 5 minutes. Combine this mixture with water, yogurt, and salt in a bowl. Cover it with plastic wrap and set aside in a warm place at least 12 hours or as long as 24. When ready, the batter should be smooth and foamy, a bit thinner than pancake batter. Just before cooking, add the tomatoes, serrano chiles, red onion, and cilantro. Stir to combine. Heat 1 teaspoon oil in a small, well-seasoned cast iron skillet over high heat until it is very hot. Pour in 1/3 cup batter, reduce the heat to low, and spread the batter evenly with a ladle or spatula. Fry until well browned, about 2 to 3 minutes per side. Repeat this procedure, heating an additional teaspoon of oil each time, until all the batter is fried. Stack the pancakes between layers of aluminum foil in a roasting pan and keep warm in a 200 degree F oven. To serve, arrange 2 pancakes on each plate and top with some yogurt, tomatoes, and cilantro. For smaller servings, slice each pancake into quarters and serve with garnishes for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 21756,"Get-Your-Grill-On Cake 4 pieces pink salt water taffy 4 caramels
1 black food coloring marker
One 18.25-ounce box chocolate cake mix One 16-ounce can chocolate frosting
Nonstick cooking spray, for spraying the baking mat 2 cups mini marshmallows, left out on a baking sheet until stale (a few hours) 1/4 cup crushed red rock candy or red popping candy
1 cup mini marshmallows 3 tablespoons semisweet chocolate chips
1 tablespoon butter
1 1/2 cups chocolate puffed rice cereal
1/2 teaspoon vanilla extract
1 piece yellow fruit leather or fruit roll
1 lime candy fruit segment, sliced in half 1 orange candy fruit segment, sliced in half 2 red gum balls
1 lemon candy fruit segment, sliced in half 1 cherry candy fruit segment, sliced in half 1 cream-filled sponge cake, such as Twinkies 1/4 cup vanilla frosting
1/2 cup mixed yellow and white small jelly beans
Instructions: For the hot dogs: Unwrap the salt water taffy and caramels and place on a microwave-safe dish. Microwave until slightly softened and a little pliable but not melted, about 10 seconds. Knead the candies together to blend into a uniform pinkish color. Divide into 2 equal sections and roll each piece into a hot dog shape. Freeze for 2 hours to harden. Using the food coloring marker, add \grill marks\ to the hot dogs. For the grill cake: Bake two 9-inch cake rounds according to the cake mix box instructions, then let cool completely. Trim the cake tops, place on large plate and frost with the chocolate frosting. For the coals: Preheat the broiler on low. Line a baking sheet with a silicone baking mat and spray with nonstick cooking spray. Arrange the mini marshmallows on the prepared baking sheet in a 7-inch diameter circle (the marshmallows will melt together and form a disk). Place under the broiler until the marshmallows are slightly charred, 1 to 2 minutes. Let cool completely. For the cheeseburgers: In a medium pot, combine the marshmallows, chocolate chips and butter and heat over low heat, stirring constantly, until the marshmallows and chocolate are melted. Remove from the heat, stir in the cereal and vanilla and mix until completely combined. Form into patties. Cut the fruit leather into 3-by-3-inch pieces and arrange on top of the puffed rice cereal patties. For the kebabs: Thread a slice of the lime and orange candy onto a 6-inch bamboo skewer, followed by a gumball and then a lemon and cherry candy slice. Repeat with the remaining candy on a second skewer. For the corn on the cob: Slice off the ends of the cream-filled sponge cake. Frost the outside with the vanilla frosting, leaving the bottom unfrosted. Press the jelly beans into the frosting to form corn kernels and continue until completely covered. Insert a corn holder at each end. To assemble: Place the disk of marshmallow coals on top of the cake. Sprinkle the rock candy in between the coals. Place an 8-inch cooling rack on top. Arrange the hot dogs, kebabs, corn on the cob and cheeseburgers on top of the cooling rack. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21757,"Homemade Instant Pancake Mix and Blueberry Syrup 4 cups all-purpose flour 3 tablespoons baking powder 2 teaspoons baking soda 1 teaspoon salt 2 tablespoons plus 2 teaspoons sugar 1 egg 1 cup milk 1 tablespoon melted butter Instructions: Mix the above ingredients together and store in a jar.; For each 1 cup pancake mix, add 1 egg, 1 cup milk, and 1 tablespoon melted butter. Do not overmix. Heat a flat griddle or pan over medium-high heat. Spoon drops of 1 1/2 to 2 tablespoons of batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 21758,"Provencale Stewed Artichokes 8 medium artichokes 2 teaspoons salt 1 lemon 1 medium onion, cut in ?-inch dice 1 medium fennel, cut in ?-inch dice 4 cloves garlic, peeled and smashed 3 tablespoons olive oil 1 dried chili pepper 1 bay leaf Small tied bundle of basil, thyme and parsley, washed 4 ounces dry white wine 3 large ripe tomatoes, cut in ?-inch dice 20 pitted and rinsed kalamata or nicoise olives 1 tablespoon chopped anchovy fillet (optional) 6 basil leaves, cut in thin strips 4 basil tops for decoration Instructions: Trim artichokes by tearing off outer leaves and cutting away dark areas. Cut in ? and rinse. Bring artichokes to boil in 1 quart water, 1 teaspoon salt, and 1 lemon split. Simmer about 20 minutes until slightly firm. Drain 'chokes and let cool. Reserve some liquid. Sweat onions, fennel and garlic in 2 tablespoons olive oil, bay leaf, chili pepper and herb bundle for a few minutes. Add wine, reduce to half. Add tomatoes, olives and anchovy. Simmer a few minutes, add artichokes. Cook 35 to 40 minutes until tender, then add basil leaves and 1 tablespoon olive oil. Add some cooking liquid from artichokes to thin stew if necessary. Season to taste. Serve stew chilled or warm over cooked white beans, young arugula leaves (trimmed and washed), top with shavings of Parmesan cheese, toasted pine nuts and basil flower tops; ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Creamy Tomato and Spinach Pasta 8 oz pasta of your choice 1 can (14 oz) crushed tomatoes 1/4 cup" 21759,"Red Snapper Grilled in Banana Leaves 2 cups fresh cilantro 1 cup fresh mint 2 Thai bird cl peppers, stemmed and roughly chopped 1 1-inch piece fresh ginger, roughly chopped 1 scallion, roughly chopped 1/2 cup unsweetened coconut flakes 2 tablespoons sugar Kosher salt 1/2 cup canned coconut milk 1/4 cup fresh lime juice (from 2 limes) 3 tablespoons vegetable oil 2 tablespoons fish sauce 3 or 4 large banana leaves (at least 24 inches long), rinsed Vegetable oil, for brushing 1 large whole red snapper (3 1/2 to 4 pounds), cleaned and scaled
Kosher salt 1 lime, sliced 1 2-inch piece fresh ginger, sliced into coins 4 Thai bird cl peppers, halved lengthwise 4 sprigs cilantro 4 sprigs mint Instructions: Make the sauce: Combine the cilantro, mint, chiles, ginger, scallion, coconut, sugar and 1 teaspoon salt in a blender and pulse to make a coarse paste. Add the coconut milk, lime juice, vegetable oil and fish sauce and blend to make a smooth, slightly thick sauce. Season with salt. Transfer to a bowl and refrigerate until ready to serve. Make the fish: Preheat a grill to medium high. Lay the banana leaves on a work surface, overlapping each about halfway, so the leaves are large enough to wrap around the fish, with the tail and head sticking out slightly. Lightly brush the banana leaves with vegetable oil. Cut three 24-inch pieces of kitchen twine and run under water to moisten (this will prevent the twine from burning on the grill).
Make 2 or 3 slits crosswise on each side of the fish, cutting about 1/2 inch into the flesh. Season the fish inside and out with 1 1/2 teaspoons salt total. Stuff the lime and ginger slices, chiles, and cilantro and mint sprigs into the cavity of the fish. Set the fish at one short end of the banana leaves and roll it up, leaving the head and tail sticking out, then tie together in 3 places with the kitchen twine. Once the grill registers 425? F to 450? F, grill the fish until the banana leaves are charred, about 12 minutes. Flip and grill until the fish is cooked through, 12 to 14 more minutes. (Because the fish is wrapped, it is difficult to test for doneness. The juices will run clear from the head and gills when poked.) Let the fish rest 5 minutes, then untie and remove the banana leaves. Lift the flesh from the bones and serve with the cilantro-mint sauce.
","[Syrah, Grenache, Tempranillo, Garnacha]" 21760,"Caesar Tofu Salad 8 cloves roasted garlic, pan seared brown in olive oil works too 2 anchovy fillets, optional 2 Nicoise olives, pitted 2 tablespoons Pommery mustard, whole grain 16 ounces soft tofu 2 lemons, juiced 1 cup extra virgin olive oil Salt and black pepper, to taste 4 baby heads romaine, washed Instructions: In a food processor, pure the garlic, anchovies, olives and mustard. Add the tofu and lemon juice. With machine running, drizzle in the olive oil and season. Toss with dressing and serve on chilled oval plates. Garnish with cracked black pepper and optional pizza flavored goldfish. Beverage: Iced black tea ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 21761,"Chicken Pot Pie with Jalapeno Cornbread Topping 4 large boneless skinless chicken thighs (about 1 1/2 pounds), trimmed, cut into 1-inch pieces 1 small butternut squash (about 1 pound) peeled, seeded and cut into 1-inch pieces (about 3 cups) 10 to 12 medium white mushrooms, halved (about 6 ounces) 4 cups low-sodium chicken broth 4 tablespoons unsalted butter 1/4 cup all-purpose flour 2 tablespoons chili powder Kosher salt and freshly ground pepper 1 cup yellow cornmeal 1/2 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda Fine salt 2/3 cup buttermilk 1 large egg 2 tablespoons minced jalapeno 1 tablespoon vegetable oil Instructions:

1. To prepare the filling: Preheat the oven to 425 degrees F. Put the chicken in a large saucepan with the squash, mushrooms, and broth. Bring to a simmer over medium-high heat and cook just until the meat is opaque, and the squash is slightly soft, 5 to 7 minutes. Use a slotted spoon to transfer the chicken, squash and mushrooms to a 2-quart ovenproof casserole dish. Return the liquid to a boil and reduce to 2 cups, about 15 minutes.
2. Melt the butter in a large saucepan over medium-high heat. Add flour and chili powder and stir until fragrant and bubbling, 2 to 3 minutes. Whisk in the reduced broth and bring to a simmer. Cook, stirring often, until the consistency of thick gravy, about 8 to 10 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper . Pour the sauce over chicken and vegetables. (The recipe can be made up to 2 days ahead at this point. Keep covered in the refrigerator and bring to room temperature before continuing.)
3. To prepare the topping: In large bowl, combine cornmeal, 1/2 cup flour, baking powder, baking soda, and 1 1/2 teaspoons salt. In another small bowl, mix the buttermilk, egg, jalapeno, and 1 tablespoon oil. Pour the liquid ingredients into the dry ingredients and stir until just combined. Drop large spoonfuls of batter, over the chicken to cover. Bake until the topping is lightly browned and the sauce is bubbly, about 20 to 25 minutes. Serve. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Garnacha]

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

recipe: Sweet Potato and Black Bean Tacos with Avocado Salsa

Ingredients:

• 2 large sweet potatoes, peeled" 21762,"Grilled Pineapple with Molasses 1 pineapple, peeled and cut into 1/2-inch thick rounds Cinnamon sugar Vanilla ice cream 2 tablespoons molasses Instructions: Preheat an outdoor grill or grill pan. Grill the pineapple slices until caramelized on both sides. Transfer pineapple slices to a cutting board. Punch out the cores with a 1 1/2-inch round cutter. Place a scoop of vanilla ice cream in the center of the pineapple slices, then drizzle some molasses and sprinkle cinnamon sugar, to taste. Serve immediately. ","[Syrah, Zinfandel, Petite Sirah, Tempranillo]" 21763,"Linguine with Clam Sauce 1 box linguine 1 tablespoon olive oil 1/2 cup chopped shallots 2 to 3 cloves garlic, minced 2 (10-ounce) cans whole baby clams, drained 1 teaspoon dried oregano 8 ounces bottled clam juice 1/2 cup reduced-sodium chicken broth 1/2 cup vermouth or dry white wine Salt and pepper 1/4 cup chopped fresh parsley leaves 1/4 cup grated Parmesan or Romano Instructions: Cook linguine according to package directions until al dente. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add shallots and garlic and saute 2 minutes, until tender. Add clams and saute 2 minutes. Add oregano, salt and pepper and stir to coat. Add clam juice, chicken broth and vermouth and bring mixture to a boil. Reduce heat and simmer 5 minutes. Pour clam sauce over drained linguine, add parsley and toss to combine. Top with Parmesan just before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 21764,"Cookies-and-Cream Cake 6 ounces white chocolate, finely chopped 3 sticks unsalted butter, at room temperature 1 teaspoon vanilla extract Pinch of salt 3 cups confectioners' sugar Basic Vanilla Cake, recipe follows, baked and cooled 15 chocolate sandwich cookies or other cookies, chopped 2 sticks unsalted butter, at room temperature, plus more for the pans 3 cups all-purpose flour, plus more for the pans 1 tablespoon baking powder 1/2 teaspoon salt 1 1/2 cups sugar 4 large eggs, at room temperature 1 tablespoon vanilla extract 3/4 cup heavy cream Instructions: Make the frosting: Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool slightly. Beat the butter, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the melted white chocolate and beat until combined. Gradually beat in the confectioners' sugar until smooth. Assemble the cake: Place 1 cake layer on a platter; spread 1 cup frosting on top and sprinkle with 1/2 cup chopped cookies. Top with the second cake layer. Cover the whole cake with the remaining frosting, then press the remaining cookies into the sides.
  Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess. Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth. Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 21765,"Eggnog Flan 2/3 cup sugar 4 cups eggnog 5 large eggs Instructions: Preheat the oven to 325 degrees F. Stir the sugar and 2 tablespoons water in a medium skillet. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until deep amber, 5 to 7 minutes. Pour the caramel into a shallow 10-inch-round cake pan, tilting the pan so the caramel evenly coats the bottom. Bring a kettle of water to a boil. Whisk the eggnog and eggs in a large bowl until smooth, being careful not to beat in too much air. Pour the eggnog mixture over the caramel in the pan, then place in a large roasting pan. Fill the roasting pan with enough boiling water to come halfway up the side of the cake pan. Loosely cover the roasting pan with foil and bake 1 hour. Remove the foil and continue baking until the custard is set but still quivers, 40 minutes to 1 hour. Remove the flan from the roasting pan and let cool to room temperature, then cover and refrigerate until cold and set, about 2 hours. To serve, run a thin knife around the edge of the flan, place an inverted flat plate over the pan and flip to unmold. ","[Chardonnay, Riesling, Moscato, Cava]" 21766,"Acini di Pepe Salad 1 1/2 cups acini di pepe pasta, or any small pasta such as orzo 1/2 cup extra-virgin olive oil 1/2 cup red wine vinegar 2 teaspoons kosher salt 1 cup red grape tomatoes, halved 1 cup yellow grape tomatoes, halved 1/2 cup pine nuts, toasted 1 cup finely sliced radicchio 1/2 cup finely diced red onion 1 1/2 cups basil leaves, torn into large pieces 1 cup crumbled feta cheese Instructions: Bring a large pot of salted water to a boil. Cook the pasta for about 6 minutes or until tender. Drain and rinse under cold water to stop the cooking process. Toss the pasta with the olive oil, red wine vinegar, and salt. Fold in the tomatoes, pine nuts, radicchio, onion, and basil. Sprinkle with the feta cheese. Serve at room temperature. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 21767,"Cavatelli with Sausage and Radicchio Kosher salt 3 tablespoons extra-virgin olive oil, plus more for serving 4 pork sausages (about 1 pound), casings removed
  1/2 white onion, diced
  Pinch red pepper flakes
  1/2 cup white wine
  1 pound pasta, such as cavatelli or orecchiette
  1/3 cup freshly grated Parmigiano-Reggiano, plus more for topping
  1/2 head radicchio, thinly sliced
  1/2 cup walnuts, toasted and hand-crushed
  Instructions: In an 8- to 12-quart pot, bring 6 quarts (24 cups) salted water to a rolling boil. In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium-high heat until hot but not smoking. Add the sausage and cook, breaking it up with a wooden spoon, until browned but not yet crispy. Remove the meat from the skillet with a slotted spoon and set aside. Add the onions and remaining tablespoon of olive oil to the skillet and saute until the onions are soft. Add the sausage back along with a pinch of red pepper flakes and saute an additional minute. Reduce the flame to medium low and pour in the wine, cooking until it is reduced by half, 3 to 4 minutes. Remove the sauce from the heat. Add the pasta to the boiling water and cook until al dente. Drain the pasta and add it to the sauce in the skillet. Add the Parmigiano-Reggiano and radicchio and toss to combine the ingredients. Garnish with the crushed walnuts, a drop of extra-virgin olive oil and a light dusting of freshly grated Parmigiano-Reggiano. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 21768,"Chili Rubbed Salmon with Citrus Salsa 1 tablespoon minced red onion 2 tablespoons freshly squeezed lime juice 2 teaspoons honey 2 teaspoons extra-virgin olive oil, plus more as needed 1/2 teaspoon kosher salt, plus more for fish 1 grapefruit 2 blood oranges 1 jalapeno cl, stemmed, seeded, and minced 1/4 medium jicama, peeled and julienned, about 1 1/4 cups 1/2 cup fresh coriander leaves (cilantro), coarsely chopped 4 (6-ounce) salmon fillets 1/4 teaspoon chili powder 8 corn tortillas, warmed (see Cook's Note) Instructions: Preheat the broiler to high. Soak onion in a bowl of very cold water. In a medium bowl, whisk together the lime juice, honey, 2 teaspoons of oil, and 1/2 teaspoon of salt. Trim the top and bottom off the grapefruit to expose the inner fruit. Following the curve of the fruit cut off the skin and white pith. Cut the segments free from the membrane and add to the dressing. Repeat with the oranges. (For help with this, see our Video demo of segmenting an orange.) Add the jalapeno, jicama, and fresh coriander to the citrus mixture. Drain the onions and stir to combine evenly. Position a broiler pan about 6 inches from the broiler and preheat. Lightly brush the salmon with the olive oil. Sprinkle top of the fish with the chili powder and season with salt, to taste. Carefully lay fish, skin-side down, on the hot broiler pan. Broil the fish until just firm and brown, about 7 minutes. Remove pan from the broiler; set the salmon aside on the hot pan to finish cooking, about 5 minutes more. Divide the fish among plates and serve with the salsa and tortillas. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 21769,"Sweet and Spicy BBQ Sauce (Texas Style) 4 slices bacon, chopped 1/2 cup finely diced onions 2 cloves garlic, minced
One 6-ounce can tomato paste
1 cup beef stock
1/2 cup loosely packed brown sugar
1/4 cup apple cider vinegar
1 teaspoon ground cumin
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Instructions: In a medium pot, cook the bacon over medium-low heat until crispy, 8 to 10 minutes. Remove to a plate lined with a paper towel to drain, then eat the bacon as a snack. Add the onions to the pot with the bacon grease and cook over medium-low heat until the onions start to caramelize, 6 to 8 minutes. Add the garlic and cook another 2 minutes. Add the tomato paste and cook, stirring occasionally, another 3 minutes. Whisk in the stock, sugar, vinegar, cumin, cayenne, salt and pepper and bring to a simmer. Cook until thickened, 15 to 20 minutes. Let cool to room temperature before using. This sauce is great on brisket or beef ribs. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 21770,"Spiced Herb Butter for Corn 1 stick unsalted butter, softened 1 to 2 teaspoons Asian chili paste, such as Sriracha Kosher salt 2 tablespoons chopped fresh cilantro Instructions: Blend half the butter with the chili paste and 1/4 teaspoon salt in a mini food processor until smooth.
Cut a piece of parchment or wax paper about 12 inches long. Mound the butter on the parchment, shaping it into a rough 4 by 1-inch rectangle. Set aside.
Blend the remaining butter with the cilantro and 1/4 teaspoon salt in the mini food processor until smooth. Mound the cilantro butter lengthwise alongside the chili butter. Fold the parchment over the butter. Holding the bottom parchment down with one hand, press a wooden spoon handle, sharpening steel, or pastry scraper up against the butter, pressing the top paper into the bottom of the butter mound so the paper becomes taut against the butter, shaping it into a tight log. Twist the ends of the paper like a party favor. Refrigerate until firm, about 1 hour.
Slice the butter into pats, unwrap and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21771,"Peanut Butter Krispy Rice Squares 6 tablespoons unsalted butter 16 ounces mini marshmallows
1/2 teaspoon kosher salt
6 tablespoons peanut butter
2 teaspoons vanilla extract 6 1/2 cups crispy rice cereal
2 1/2 cups coarsely crushed graham crackers (about 9 rectangles)
1 cup milk chocolate chips
1/4 cup rainbow sprinkles, plus more for decorating
Instructions: Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside. In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers, chocolate chips and sprinkles and fold with a large rubber spatula to combine. Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Top with additional sprinkles as desired. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 21772,"Stuffed Eggplant 8 small (4-inches long) eggplant, halved, seeded, flesh removed and chopped 5 cloves garlic Salt to taste 2 tablespoons olive oil 1 medium onion chopped 3 garlic cloves, finely chopped 1 medium zucchini chopped 2 red bell peppers, seeded, chopped 1/4 cup white wine 8 plum tomatoes, seeded, chopped 1/2 cup tomato juice 1/2 cup white rice 1/2 cup bulgur 4 anchovy fillets, drained, chopped 1/2 cup pitted, cracked green olives 1 tablespoon drained capers 1/4 cup toasted pine nuts 1 tablespoon fresh chopped oregano 1 tablespoon fresh chopped thyme 1 tablespoon fresh mint chopped Salt and freshly ground black pepper to taste 1/2 cup plain breadcrumbs 1/2 cup Parmesan Olive oil Instructions: In a large saute pan heat oil add onion and garlic and cook until onion is translucent. Add reserved chopped eggplant flesh, zucchini and red bell peppers - cook until softened. Add rice. Add white wine cook until wine has evaporated. Add tomatoes, tomato juice and simmer for about 10 minutes or until mixture has thickened and rice is starting to soften. Remove pan from heat and stir in bulgur, anchovies, olives, capers, pine nuts, oregano, thyme, mint and salt and pepper to taste. Preheat oven to 375 degrees F. Stuff eggplant halves loosely with mixture and arrange on a lightly oiled roasting pan. Top with a mixture of breadcrumbs and Parmesan and bake for 1 hour or until eggplant and breadcrumbs are golden brown. Serve lukewarm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 21773,"Online Round 2 Recipe - Summer Rolls 1/4 cup chunky peanut butter 3 tablespoons warm water 1 teaspoon soy sauce 1/2 teaspoon chopped garlic 1/4 teaspoon crushed red pepper flakes 8 round rice paper wrappers Reserved rice noodles from Pad Thai recipe 1 small cucumber, seeds removed, cut into matchsticks 1 carrot, cut into matchsticks 1 sprig fresh mint, leaves only Instructions: For the sauce: In a bowl, whisk together the peanut butter, water, soy sauce, garlic, and red pepper flakes and set aside. For the rolls: Fill a shallow baking dish or pie plate with hot water. Soak a rice paper wrapper until softened, about 30 seconds. Place it onto your work surface. Along the bottom edge, layer one-eighth of the noodles, cucumbers, carrots, and mint leaves. Fold the bottom edge up over the filling. Fold in the sides and continue rolling up from the bottom. Repeat with remaining rice paper wrappers. Serve with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21774,"Strawberry Cream Parfaits One 1-pound bag frozen unsweetened strawberries, thawed 2 tablespoons sour cream 1 scant cup chilled heavy whipping cream Eight 2-inch vanilla meringue cookies, coarsely broken (about 2 cups), plus 2 more, halved Instructions: In a medium bowl, using a potato masher or fork, mash the berries and any juices into a chunky sauce. Place the sour cream in a 1-cup measuring cup. Add enough chilled heavy cream to fill the cup completely. Scrape the cream mixture into a deep medium bowl. Beat the mixture until thick and stiff with a handheld electric mixer. Fold in the broken meringues. Divide the sauce in half and spoon into the bottom of four serving bowls or glasses. Divide the cream mixture in half and spoon on top of the sauce. Repeat the layers using the remaining sauce and cream mixture. Top each parfait with a meringue half and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 21775,"Cornbread Waffles with Ranch-Style Eggs and Cilantro Crema 1 3/4 cups buttermilk 2 large eggs 2 tablespoons honey
1 1/2 cups all-purpose flour 1 cup yellow cornmeal 2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cumin 1 teaspoon fine sea salt Pinch of cayenne
5 tablespoons unsalted butter, melted and slightly cooled
Nonstick pan spray
3 cloves garlic, roughly chopped Kosher salt and freshly ground black pepper 2 tablespoons canola oil
1/2 Spanish onion, chopped
1 serrano cl, sliced into rounds
2 1/2 cups canned plum tomatoes, with their juices
2 tablespoons ground ancho cl powder
2 tablespoons ground pasilla cl powder
1/2 cup water 2 tablespoons pureed chipotles in adobo sauce 2 tablespoons honey
Splash of red wine vinegar
1 cup cilantro leaves 1 clove garlic 2 tablespoons grated cotija cheese 2 tablespoons pine nuts
3/4 cup crema (Mexican sour cream) 1/4 cup soft goat's milk cheese, at room temperature
Finely grated zest of 1 lime
Kosher salt and freshly ground black pepper
8 large eggs 2 cups grated sharp Cheddar 2 cups grated Monterey Jack cheese 4 tablespoons unsalted butter Kosher salt and freshly ground black pepper 8 scallions, thinly sliced Handful of fresh cilantro leaves Instructions: Make the waffle batter: Whisk together the buttermilk, eggs and honey in a small bowl. Whisk together the flour, cornmeal, baking powder, baking soda, cumin, fine sea salt and cayenne in a large bowl. Make a well in the center of the dry ingredients, add the wet ingredients and gently whisk together until just combined (do not over mix). Fold in the butter, cover the bowl with plastic wrap and refrigerate the batter for 30 minutes. While the waffle batter rests, make the red cl sauce: Put the garlic on a cutting board, sprinkle with kosher salt, and use the flat side of your knife blade to smear the garlic and salt to a coarse paste. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomatoes and their juices, the ancho and pasilla cl powders and some salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Use a potato masher to mash the tomatos and cook slightly thickened, about 10 minutes longer. Mash again to make a chunky sauce. Stir in the chipotle puree, honey, vinegar and salt and pepper to taste, cook another 1 to 2 minutes then remove from the heat. Make the crema: Combine the cilantro, garlic, cotija and pine nuts in a small food processor and puree the mixture until it is smooth. Whisk together the crema and goat cheese in a medium bowl until smooth. Stir in the cilantro mixture and lime zest and set aside. Season with salt and pepper. Make the waffles: Heat the waffle iron according to manufacturer's instructions. Spray with nonstick pan spray, then ladle about 1/4 cup of the batter into each grid, close, and cook until golden brown on both sides and steam stops coming out from the iron, about 4 minutes. Transfer the waffles to a baking sheet. Make the eggs: Preheat the broiler to high. Crack 4 eggs into each of 2 small bowls. Heat 2 medium nonstick skillets over medium-high heat (or use 1 skillet and cook the eggs in 2 batches). Add 2 tablespoons butter to each skillet; once the bubbles mostly subside, slip 4 eggs into each skillet and season the tops with salt and pepper. When the whites start to set, after 1 to 2 minutes, cover the skillet and cook until the whites are set and the yolks are still runny, about 2 minutes longer. While the eggs cook, assemble the waffles: Combine the Cheddar and Moneterey Jack cheeses in a medium bowl, then top each waffle with about 1/2 cup of cheese and broil until the cheese is bubbly, 2 to 3 minutes. Top each waffle with a fried egg, a generous amount of cl sauce and a dollop of crema. Garnish with scallions and cilantro leaves and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 21776,"Grilled Radicchio with Seasoned Bread Crumbs and Balsamic Reduction 4 cloves garlic, plus 2 teaspoons minced 1/3 cup extra-virgin olive oil 2 medium heads radicchio 1 tablespoon unsalted butter 1/8 teaspoon red pepper flakes 1 cup panko bread crumbs 1/4 teaspoon kosher salt, plus more for seasoning 1 tablespoon finely chopped fresh parsley leaves 1/2 cup good quality balsamic vinegar Freshly ground black pepper Instructions: Smash 4 garlic cloves and combine with olive oil in a small bowl. Set aside and allow to sit for 30 minutes. Trim the radicchio heads, cut into wedges, set aside. In a small saute pan, melt the butter over low heat and add the red pepper flakes, panko, minced garlic, and salt. Stir until panko gets crispy and golden brown. Remove from heat. Cool the mixture for a few minutes and stir in parsley. In a small saucepan, over medium-high heat, gently simmer until the balsamic vinegar is reduced by half. Preheat grill or grill pan to high. Brush radicchio with infused olive oil, season with salt and pepper. Place cut sides down on grill and cook for 1 to 2 minutes, turn to other cut side, grill for 1 minute, turn to back, and grill for 1 minute more. Remove wedges to a serving platter. Sprinkle the bread crumbs over the radicchio wedges, drizzle with the reduced balsamic, and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 21777,"Bloomin' Vegan Pull Apart Pretzel Crisps 20 Original Pretzel Crisps? 1 Tablespoon Whole Roasted Garlic Cloves 1 Marinated Artichoke, Coarsely Chopped 2 Tablespoons Lemon Hummus (or your favorite flavor) 1 Tablespoon Classic Pesto 2 South African Peppadew Peppers, Sliced 2 Ounces Vegan Alternative Mozzarella, Sliced Instructions: Place 9 Pretzel Crisps? in a single layer around the outside edge of an 8-inch pizza stone or ovenproof dish. Fill the center with the remaining Pretzel Crisps?. Top crisps evenly with garlic and artichoke pieces. Place small dollops of lemon hummus and pesto over crisps and then sprinkle with Peppadew peppers and vegan alternative mozzarella. Bake at 350F for 10 minutes or until lightly browned. Remove from oven and serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 21778,"Smoked Pork Ribs 1 tablespoon garlic salt 2 teaspoons smoked paprika 2 teaspoons toasted and ground coriander seed Pinch kosher salt 1 tablespoon oregano 2 racks pork baby-back ribs Juice of 1 lemon 1 tablespoon honey 1 tablespoon red wine vinegar 1 garlic clove, minced 1/2 small red onion, minced Teaspoon fresh oregano Teaspoon fresh thyme 1 lemon Sea salt 1 tablespoon fresh oregano 1 tablespoon extra virgin olive oil Drizzle of honey Instructions: Mix to combine all the rub ingredients. Moisten the ribs with lemon juice and then coat all sides with the rub, making sure to distribute evenly. Arrange the grill or smoker for indirect heating so the ribs will not be directly over the heat source. Using low heat and applewood chips (about half a pound), place ribs on cool part of the grill, wrap in foil, make a few incisions in the foil and smoke for 1 hour. Meanwhile, whisk together all glaze ingredients. After 1 hour, pour a third of the glaze on top of the ribs and seal tightly in the foil, being careful not to tear it. Do the same with remaining racks. Return ribs to the grill and cook meat-side down for 30 minutes, maintaining low heat. Occasionally check the grill to make sure it remains low. After 30 minutes, flip the foil bundles and continue cooking. After 1 hour of cooking, remove the ribs from the grill and let rest in the foil for 30 minutes. Meanwhile, raise grill heat to medium-high. Cut the lemon in half and grill flesh-side down until nicely marked and slightly soft, 3 to 5 minutes. When done resting, remove the ribs from the foil and place on the grill meat-side down and cook for 4 minutes. Flip and cook for another 2 minutes. Remove the ribs from the grill and garnish with the grilled lemon, sea salt, oregano and extra virgin olive oil and a little drizzle of honey. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 21779,"Smoked Salmon Timbale with Ginger, Cucumber, Creme Fraiche and Watercress Oil 8 ounces smoked salmon, finely chopped 2 tablespoons of finely diced shallot 2 tablespoons of finely diced ginger root 2 tablespoons of finely sliced chives 4 tablespoons of finely diced cucumber 2 tablespoons Ginger Vinaigrette, recipe follows 6 tablespoons creme fraiche, whipped 1 bunch of watercress, bottom stems removed 1/2 cup of canola oil Salt and freshly ground white pepper Caviar, optional 2 cups canola oil 8 ounces ginger root, pureed (skin may be left on) Marukan seasoned rice vinegar Instructions: Bring a small pot of salty water to boil. Blanch the watercress until the stems are very soft to the touch. Shock in ice water. Remove watercress from the shocking bath. Squeeze as much water out of the watercress by hand, and then by wrapping up in a kitchen towel. Chop the watercress as finely as possible by hand. Place the chopped watercress in a blender, and slowly add the canola oil. Remove the watercress oil from the blender and refrigerate. Combine the smoked salmon, shallots, ginger, chives, cucumber and Ginger Vinaigrette in a mixing bowl. Season to taste with salt and pepper. Place a mold of your choice on the plate of your choice, and pack some of the smoked salmon mixture into the mold. Top with 2 tablespoons of the creme fraiche. Garnish, if so desired, with 1 teaspoon of the optional caviar. Repeat 3 times. Garnish each plate with a few decorative squiggles of the watercress oil. Place the ginger and canola oil in a small pot. Bring to a simmer over low heat. Remove from heat and let stand 12 hours. Strain the oil through a cheesecloth lined strainer. (The ginger oil may be kept in the refrigerator for 3 months.) Combine the ginger oil with as much vinegar and mix well. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]

" 21780,"Mushroom \Pulled Pork
1 cup ketchup 1/4 cup packed light brown sugar
2 tablespoons balsamic vinegar
2 teaspoons Worcestershire sauce
1 1/2 teaspoons paprika
3 tablespoons canola oil
1 pound portobello mushroom caps, gills removed, caps cut into 1/4-inch slices
2 cloves garlic, minced
1/2 red onion, diced
4 kaiser rolls or brioche hamburger buns , split 2 cups shredded iceberg lettuce
Instructions: Combine the ketchup, brown sugar, balsamic vinegar, Worcestershire and paprika in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely dissolved, about 10 minutes. Set the BBQ sauce aside. Meanwhile, heat 2 tablespoons of the canola oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned all the way through, 7 to 10 minutes. Set aside. In the same skillet, add the remaining 1 tablespoon oil and the garlic and onion; cook, stirring occasionally, until the onions have softened and browned slightly, about 5 minutes. Return the mushrooms to the skillet; add the BBQ sauce and stir. Place the bottom buns on a plate and top with the BBQ mushrooms and iceberg lettuce. Close the sandwiches and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 21781,"Jellied Cranberry Sauce with Hard Cider 1 12-ounce bottle hard cider 1 1/2 cups sugar 1 Granny Smith apple, cored and quartered 1 teaspoon allspice berries 1/2 teaspoon black peppercorns Kosher salt 1 pound cranberries, thawed if frozen Instructions: Combine the cider, sugar, apple, allspice berries, peppercorns and 1/2 teaspoon salt in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring once, until the apple starts to fall apart and the liquid is syrupy, 20 to 25 minutes. Add the cranberries and cook, stirring and skimming the foam off the top until the berries burst, 6 to 8 minutes. Let cool slightly, then transfer to a blender and puree until almost smooth. Strain through a medium-mesh sieve into a bowl, pressing on the solids; smooth the top. Let cool 30 minutes, then cover and refrigerate until set, at least 2 hours. ","[Riesling, Vinho Verde, Lambrusco, Brachetto]" 21782,"Fudgy Chocolate-Spinach Brownies 6 tablespoons unsalted butter, plus more for greasing the pan 3 tablespoons cocoa powder, plus more for dusting the pan
3 ounces bittersweet chocolate, chopped
2 teaspoons instant espresso powder
1/2 cup sugar
1 cup frozen chopped spinach, thawed
2 teaspoons pure vanilla extract
2 large eggs, beaten
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup semi-sweet chocolate chips
Instructions: Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan and dust it with the cocoa powder, tapping out the excess. Fill a medium saucepan 1/3 full of water and bring it to a boil over medium-high heat. Put the butter, chocolate and espresso powder in a heatproof bowl, set it on the saucepan and turn off the heat. Let the bowl stand for about 5 minutes until the chocolate mixture is melted. Stir together until very smooth. Stir in the sugar until dissolved. Remove the bowl from the saucepan; let cool to room temperature. Squeeze any excess moisture from the spinach and put it in a food processor. Add the vanilla and 1 tablespoon of water and puree until very smooth. Add the spinach puree and eggs to the cooled chocolate mixture and whisk until well combined. Whisk together the flour, cocoa powder, baking powder and salt in a medium bowl until combined. Add the wet ingredients to the dry and fold with a rubber spatula until combined. Add the chocolate chips and stir to combine. Pour the batter into the prepared pan; use an offset spatula to spread the batter evenly. Bake until set and a toothpick inserted in the center still has a few moist crumbs stuck to it, about 25 minutes. Cool the brownies completely in the pan before cutting. ","[Pinot Noir, Barolo, Tempranillo, Malbec]" 21783,"Little Bean Burritos with Pico de Gallo 2 beefsteak tomatoes (570 grams), finely diced 1/4 red onion (60 grams), finely diced 1/2 lime, zested and juiced 2 tablespoons finely chopped cilantro 1 tablespoon (16 grams) extra-virgin olive oil Kosher salt, to taste 1 tablespoon extra-virgin olive oil 1 small white onion (100 grams), finely chopped One 4-ounce can mild green chiles Kosher salt, to taste 2 garlic cloves, finely chopped 1/2 teaspoon paprika One 15.5-ounce (425-gram) can pinto beans, rinsed and drained Freshly ground black pepper 1 lime, juiced Eight 8-inch flour tortillas 1 cup (112 grams) shredded Monterey Jack Extra-virgin olive oil Instructions: For the pico de gallo: Combine the tomatoes, onion, lime zest and juice, cilantro, olive oil and salt in a medium mixing bowl. Refrigerate until ready to serve. For the beans: Heat the olive oil in a large cast-iron high-sided pan over medium heat. Add the onion and green chiles. Season with a pinch of salt and cook until softened, about 5 minutes. Add the garlic and paprika and cook for 1 minute until fragrant. Add the beans, salt and several grinds of black pepper. Add 3/4 cup water and bring to a boil. Reduce to a simmer and cook until the beans begin to fall apart, 8 to 10 minutes. Use a potato masher to mash the beans to your liking (from chunky to smooth, based on your preference), adding a few tablespoons of water if they seem dry, or continue to cook for a few minutes more if they seem too wet. Add the lime juice and stir to combine. Adjust seasoning, to taste. To assemble: Lay the tortillas out on your work surface. Divide the beans among the tortillas, centering them on the lower half of the tortillas. Top each with 2 tablespoons of the cheese. Fold the bottom of the tortillas over, fold in the sides and roll up. Heat a large cast-iron skillet or griddle over medium heat. Add enough oil to lightly coat the bottom. Add as many burritos as will fit, seam side down, and cook, turning as needed, until very golden and crisp and heated through, just a couple of minutes. Season the toasty burritos with a pinch of salt. Serve the burritos with the salsa on the side. The salsa will keep, refrigerated in an airtight container, for 4 to 5 days. Leftover burritos will keep, wrapped in plastic, in the fridge for 2 to 3 days or in the freezer for 2 to 3 months. Reheat in the microwave and then heat in a pan to crisp up. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21784,"Peach Crisp with Maple Cream Sauce 1 1/2 cups heavy cream 5 tablespoons pure maple syrup 3 tablespoons light corn syrup 1 stick cold salted butter, plus more for greasing 1 cup all-purpose flour 1/2 cup packed light brown sugar 1/2 cup granulated sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/4 teaspoon salt 6 fresh peaches, sliced (5 or 6 cups) Grated zest and juice of 1/2 lemon 2 tablespoons pure maple syrup Instructions: Begin by making the maple cream sauce. It needs to chill before serving. Pour the cream into a heavy saucepan. Add the maple syrup and corn syrup. Cook over a moderate heat, stirring constantly, until the sauce is thickened and reduced by about a third, about 20 minutes. Chill for at least an hour before serving over the warm peach crisp. To prepare the peach crisp, preheat the oven to 350 degrees F. Butter a 9-inch square or 8- by 12-inch baking dish. Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt. Cut the cold butter into pieces. Add the butter to the bowl and use a fork, pastry cutter or pastry blender to cut into the flour mixture. The mixture should resemble a moist, coarse meal. Place the peaches in a bowl, add the lemon zest to the peaches, mix in the lemon juice and maple syrup and gently stir the peaches to combine. Pour the peaches into the prepared baking dish. Top with the crumb mixture, evening out the surface with a fork. Cover tightly with foil and bake, about 15 minutes. Remove the foil and bake until the topping is crisp and golden brown, about 30 minutes more. If the topping appears underdone, continue baking in 10 minute increments until it's done. Spoon the warm crisp onto a plate, and drizzle the chilled maple cream sauce over the top.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21785,"Black Bean and Beef Chili with Green Sour Cream 2 ancho chiles, seeded and stemmed 2 guajillo or New Mexican dried chiles, seeded and stemmed 3 cups beef stock 1/4 cup vegetable oil 1 large portobello cap, scraped of gills and diced 1 1/2 pounds ground beef, patted dry 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon smoked paprika
Kosher salt and freshly ground black pepper 1 onion, chopped 3 to 4 cloves garlic, finely chopped 1/4 cup tomato paste 2 tablespoons chopped fresh thyme 2 tablespoons Worcestershire sauce 1 cinnamon stick 1 cup lager beer One 14-ounce can black beans, drained 1 avocado 1 cup sour cream 1/2 lemon, juiced Sharp Cheddar, for topping Tortilla chips, for dipping Instructions: Toast the chiles in a saucepot over medium-high heat. Add the stock and simmer to reconstitute, 10 minutes, then puree with 2 to 4 tablespoons of the liquid until smooth. In a large pot or Dutch oven, heat the vegetable oil over medium-high to high heat. To the pot add the mushrooms and brown. Then add the meat, brown and crumble. Season the meat with the coriander, cumin, paprika, salt and pepper. Then add the onions, garlic, tomato paste, thyme, Worcestershire, bay leaf and cinnamon stick. Deglaze with the beer and add the beans and pepper puree and simmer 45 minutes. Remove the cinnamon stick and bay leaf. Serve right away, or cool, refrigerate and then reheat on the stovetop. When ready to serve, peel and pit the avocado. Puree the avocado, sour cream and lemon juice, and season with salt. Top the chili with the cheese, green sour cream and serve with the chips. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 21786,"Smothered Pork Chops 2 cups milk 4 eggs, beaten 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper 3 cups flour 2 1/2 teaspoons freshly ground black pepper 2 teaspoons garlic powder 1 teaspoon cayenne Vegetable oil, for frying 4 (5 to 6-ounce) bone-in center cut pork chops Favorite Onion Gravy, heated Instructions: Combine milk, egg, salt, and pepper in a shallow bowl. In another shallow bowl, combine flour, pepper, garlic powder, and cayenne. Preheat the oven to 350 degrees F. Fill a large, deep pot or skillet halfway full with vegetable oil and heat to 350 degrees F. Dip pork chops in the seasoned egg wash. Dredge in seasoned flour, lightly coating pork chops. Fry in the vegetable oil until golden brown. Remove from the oil to a paper towel lined plate to drain excess oil. Place chops in a 2-inch deep pan in a single layer. Completely cover pork chops with your favorite onion gravy. Cover pan with foil and place in the oven for 45 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21787,"Kimchi Bibim Guksu 1 cup packed chopped ripe kimchi plus 1/4 cup kimchi juice/brine (see Cook's Note) 1/4 cup granulated sugar 2 tablespoons toasted sesame oil 1 tablespoon gochujang 1 tablespoon rice vinegar 2 teaspoons soy sauce 1 teaspoon minced garlic 1 teaspoon gochugaru or more if desired, optional 7 ounces somyeon (thin Korean wheat flour noodles) or somen noodles 1/4 English cucumber, cut into julienne strips 2 snack-size sheets roasted seaweed (gim), chopped 1 hard-boiled egg, halved 1 tablespoon toasted sesame seeds Toasted sesame oil, for serving Instructions: For the kimchi bibim sauce: Bring a large pot of water to a boil. Mix the kimchi, kimchi juice or brine, sugar, sesame oil, gochujang, vinegar, soy sauce, garlic and gochugaru, if using, in a large bowl until combined. Set aside. Add the noodles to the boiling water and cook according to the package instructions. Drain the noodles in a colander and rinse in a running bath of cold water, rubbing the noodles between your fingers and gently massaging them in the water. Drain and then rinse again, repeating 2 more times to remove excess starch. Drain completely. For the garnish: Add the noodles to the bowl with the sauce and toss until well coated. Divide the noodles between 2 large soup bowls and top them with the kimchi from the sauce. Divide and layer the cucumber, roasted seaweed, egg and sesame seeds on top of the kimchi. Drizzle with sesame oil. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21788,"Rocco's Wing Sauce 2 cups liquid margarine 2 cups hot sauce 1/2 cup minced or ground jalapeno pepper, with seeds
1/3 cup cayenne pepper
1/4 cup crushed red pepper flakes
1/4 cup Lefty's Vinaigrette, recipe follows 2 teaspoons ground black pepper
1 large clove garlic, minced 1 1/4 cups red wine vinegar 1 cup canola oil
1 cup extra-virgin olive oil
1/4 cup minced fresh parsley
2 tablespoons balsamic vinegar
2 teaspoons table salt
1 teaspoon dried basil
1 teaspoon ground mustard powder
1 teaspoon dried oregano
1 teaspoon sugar
1/2 teaspoon ground black pepper
2 cloves garlic, minced
Instructions: Put the margarine, hot sauce, jalapeno, cayenne, red pepper flakes, Lefty's Vinaigrette, black pepper and garlic in a medium saucepan. Bring to a boil, stirring often so as not to scorch. Reduce the heat and simmer for 5 minutes. Let cool completely. Refrigerate in an airtight container. Whisk together the red wine vinegar, canola oil, olive oil, parsley, vinegar, salt, dried basil, mustard powder, dried oregano, sugar, black pepper and garlic in a large bowl. Bottle and refrigerate for at least 24 hours to let the flavors bloom. Shake to blend before using. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 21789,"Grilled Vegetables with Cilantro-Yogurt Dressing 2 cups plain Greek yogurt 1/4 cup finely chopped fresh cilantro
Juice of 1 lime
1 clove garlic, grated
3 to 4 dashes hot sauce
Salt and ground black pepper
4 zucchini, cut into long slices
4 yellow squash, cut into long slices
1 eggplant, cut into long slices
2 red onions, peeled and sliced
12 cremini mushrooms, halved
Olive oil, for brushing Instructions: Make the yogurt sauce by combining the yogurt, cilantro, lime juice, garlic, hot sauce, salt and pepper in a bowl. Refrigerate until you need it. Brush the sliced zucchini, yellow squash, eggplant, onions and mushrooms with olive oil and sprinkle with salt and pepper. Grill in batches until soft and tender, about 4 minutes per side. Arrange the grilled veggies on a platter and serve with the sauce
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 21790,"Grilled Shrimp, Orange, and Watermelon Salad with Peppered Peanuts in a Zesty Citrus Dressing Vegetable cooking spray 1/2 cup coarsely chopped dry-roasted peanuts 1/2 teaspoon canola oil 1/2 teaspoon sugar Kosher salt and freshly ground black pepper 2 cups fully cooked, frozen, shelled edamame (green soybeans) 16 jumbo shrimp, unpeeled 5 oranges 1/2 cup hoisin sauce 1/2 cup fresh lime juice 2 garlic cloves, minced 1 teaspoon minced fresh ginger 6 cups loosely packed torn red leaf lettuce (about 6 ounces) 2 (4-ounce) bags watercress, stemmed 2 pounds red seedless watermelon, peeled and cut into 1?2-inch cubes (about 4 cups) 4 green onions, thinly sliced 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil Instructions: Preheat oven to 400 degrees F. Coat cooking grate of outdoor grill with cooking spray. Preheat outdoor grill to medium-high heat. In a small bowl, combine the peanuts, canola oil, sugar, 1/2 teaspoon pepper and 1/4 teaspoon salt.; spread mixture in a single layer on a baking sheet. Bake for 10 to 12 minutes, stirring once. Cool. Cook edamame in boiling water to cover 2 minutes or until crisp-tender, drain. Plunge into ice water to stop the cooking process, drain and set aside. Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside. Peel 4 oranges, and cut each into 6 (1/2-inch-thick) slices; set slices aside. Grate remaining orange to equal 1/2 teaspoon grated rind in a small bowl; squeeze juice from orange into bowl. Add hoisin sauce, lime juice, garlic and ginger to bowl, and stir until blended. Remove 2 tablespoons citrus dressing, and brush evenly on shrimp. Reserve remaining dressing. Grill shrimp skewers 2 minutes on each side or just until done. Sprinkle with salt and pepper to taste. Arrange lettuce and watercress on 4 serving plates, and top evenly with edamame, orange slices, watermelon, and green onions. Top each salad with a shrimp skewer. Sprinkle evenly with cilantro, basil, and peanut mixture; drizzle with reserved citrus dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 21791,"Watermelon Granita Stuffed Limes 6 limes 1/2 cup water 1/4 cup sugar 4 cups watermelon pieces, seeds removed 1/8 teaspoon pure vanilla extract 40 currants 2 empty ice-cube trays Instructions: Warm the limes in the microwave for 30 seconds to slightly soften them (this will make them easier to juice). Cut a thin slice off each end of the limes to make a flat base for each half to rest on. Cut the limes in half and squeeze out the juice into a medium bowl. Using a teaspoon or grapefruit spoon, scrape the remaining pulp and membranes out of the lime halves to make cups (discard the pulp). Transfer the cups to a plastic bag and refrigerate until ready to fill. Combine the water and sugar in a saucepan and bring to a boil. Set aside to cool. Puree the watermelon cubes in a food processor or blender, then strain through a coarse strainer into the bowl containing the lime juice. Stir in the vanilla extract and cooled sugar syrup. Pour into ice cube trays and freeze overnight. When ready to serve, turn the watermelon ice cubes into a food processor fitted with a metal blade or a powerful blender. Pulse the machine until the granita has the texture of crushed ice. Fill the lime halves very full with the granita, rounding the tops. Dot with the currants, making them look like watermelon seeds. Serve immediately. ","[Prosecco, Sauvignon Blanc, Ros, Vermentino]" 21792,"Lemonade with Lemonade Ice Cubes 2 cups fresh squeezed lemon juice 1 cup sugar 1 gallon cold water, or to taste Fresh mint leaves 1 orange, segmented Instructions: In a large pitcher, whisk the lemon juice and sugar until sugar is dissolved. Add the water to taste. Fill 2 ice-cube trays with the lemonade and place a mint leaf and a piece of cut up orange segment in each compartment. Reserve the rest in the refrigerator. When frozen, turn them into a frozen bowl or an ice sculpture and place on a buffet with the pitcher of lemonade beside them to serve over the ice cubes. Notes about the recipe: I love making ice cubes with surprises inside that add more flavor to a drink once they melt. And why have a melting ice cubes dilute a drink? Make it from something flavorful and it will add rather than take away from the taste. At Tru I make pineapple water ice cubes with candied lemon rind imbedded and serve them with plum or rhubarb lemonade. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 21793,"Turkey Sausage with Apple Sauerkraut 2 packages (2 pounds) turkey sausages 2 tablespoons canola oil 1 small head red cabbage, thinly shredded 1 medium onion, sliced 2 teaspoons chopped garlic 1/2 teaspoon red pepper flakes 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 (12-ounce) can beer 1/2 cup cider vinegar 2 tablespoons spicy brown mustard 1 tablespoon brown sugar 2 Fuji apples, peeled, cored and cut into 1/4-inch slices Instructions: Preheat the grill or grill pan to medium-high heat. Cook the sausage on the outdoor grill or grill pan for about 12 minutes, turning a quarter turn every 3 minutes. While the sausage is cooking, heat the canola oil in a large skillet over medium-high heat. Add the cabbage, onion, garlic, red pepper flakes, salt, and pepper. Cook, stirring often, until the cabbage has wilted slightly, about 4 minutes. Stir in the beer, vinegar, mustard and the brown sugar and simmer for 5 minutes. Add the apples, cover partially with a lid, to allow some steam to escape. Cook the cabbage and apples over medium-low heat until they are tender, about 8 minutes. Reserve 2 sausages and 1 cup of the apple sauerkraut for online Round 2 Recipe. Transfer the sausages and sauerkraut to a serving platter and serve. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 21794,"Kale Caesar Salad 1 pound (about 2 bunches) Tuscan kale 1 cup grated Parmesan
1/2 cup mayonnaise
3 tablespoons olive oil
1 tablespoon Worcestershire sauce
3 cloves garlic, grated
2 anchovy filets
Zest and juice of 1 lemon
Kosher salt and freshly cracked black pepper
Instructions: Stem the kale and cut it into a chiffonade. Wash and dry thoroughly, then add to a large bowl. Combine the Parmesan, mayonnaise, olive oil, Worcestershire sauce, garlic, anchovies, lemon zest and juice in a large bowl and whisk until smooth. Taste, then add salt and pepper if needed. Pour the dressing over the kale and toss until coated. Serve immediately, or refrigerate for up to 3 hours. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 21795,"Chicken and Fries 2 teaspoons kosher salt, plus more for seasoning 2 teaspoons sugar 1 teaspoon garlic powder
1 teaspoon onion powder 1 teaspoon paprika
1 teaspoon freshly ground black pepper
1/4 teaspoon turmeric One 4 1/2-to-5-pound roasting chicken, giblets removed
4 tablespoons unsalted butter, melted 1 gallon vegetable oil 3 russet potatoes Instructions: For the chicken: Preheat the oven to 425 degrees F. Combine the salt, sugar, garlic powder onion powder, paprika, pepper and turmeric. Reserve 2 tablespoons of the seasoning for the fries. Pat the chicken dry with paper towels. Liberally sprinkle some of the remaining seasoning inside the chicken. Brush the outside of the chicken with the melted butter and sprinkle with the rest of the remaining seasoning, Roast the chicken until the thickest part of the thigh reaches 165 degrees F, about 1 1/2 hours. Remove the chicken and cover with aluminum foil for about 20 minutes. For the fries: Heat the oil in a deep heavy pot over medium heat until it reaches 350 degrees F. Meanwhile, slice your russets into fries about a 1/4-inch thick, skin on. When the oil is ready, add a third of the fries and stir once with some tongs just to make sure they don't clump together. Cook until a deep golden brown, 10 to 15 minutes. Cook the remaining fries in batches. Set aside on a tray lined with paper towels. Immediately sprinkle with the reserved chicken seasoning. Serve the chicken with the fries. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Sauvignon Blanc]

" 21796,"Curried Smoked Trout Toasts 6 tablespoons vegetable oil 1 small red onion, finely chopped 1 red jalape?o pepper, finely chopped (seeded for less heat) 3 cloves garlic, minced 1 tablespoon curry powder 2 large tomatoes (about 1 pound), cored and diced 8 ounces smoked trout, flaked into 1/2-inch pieces, skin discarded (about 2 cups) Kosher salt and freshly ground pepper 4 large slices sourdough bread (about 3/4 inch thick)
1 cup packed fresh cilantro and/or mint, roughly chopped 1/2 large bulb fennel, very thinly sliced, plus 1/4 cup chopped fronds Instructions: Preheat the broiler. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the red onion, jalape?o, garlic and curry powder and cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the tomatoes and cook, stirring, until they begin to lose their shape, 2 to 4 minutes. Remove from the heat, stir in the smoked trout and season with salt and pepper. Arrange the bread slices on a baking sheet and brush both sides with vegetable oil (use 1 tablespoon oil per slice); season with salt and pepper. Broil the bread, turning once, until toasted, 1 to 2 minutes. Stir half of the herbs into the trout mixture, then spoon onto the toasts. Toss the fennel with the remaining chopped herbs, 1 tablespoon vegetable oil, the fennel fronds and a pinch each of salt and pepper. Serve with the toasts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21797,"Donut Hole Eyeballs 2 cups green candy melting wafers 12 store-bought donut holes Candy eyes, for topping
2/3 cup red candy melting wafers Instructions: Line a sheet pan with a sheet of parchment paper. Place the green melting wafers into a bowl over a pan of hot water, also known as a double boiler, until they are melted, 3 to 5 minutes. Dip the donut holes one by one into the bowl of melted green candy while it is still on the double boiler; lift out with a fork, letting the excess drip off. Place on the sheet pan. Secure a candy eye to the middle of each coated donut hole. Melt the red melting wafers according to the package instructions, approximately 2 minutes in a microwave or 3 to 5 minutes over a double boiler. Put the melted red candy into a piping bag and snip off the end. Pipe vertical lines of the melted red candy on the donut holes to resemble veins. Set aside to set for 15 minutes before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 21798,"Pink Lady Cocktail 1 3/4 ounces gin Splash Grenadine 1 egg white (powdered reconstituted) 2/3 ounce fresh squeezed lemon juice Maraschino cherry, for garnish Instructions: Add all ingredients into an ice-filled cocktail shaker. Shake well and strain into chilled martini glass. Garnish with maraschino cherry.; ","[Gin, Lemon Juice, Maraschino Cherry]" 21799,"Philadelphia Cheesesteaks 3 tablespoons soy oil 1/2 cup diced white onion 6 1/8-inch thick slices rib eye of beef 1 Italian roll, slit lengthwise 1/4 cup Cheese Whiz Ketchup and pickle relish - optional Instructions: Add 1 tablespoon of oil to a hot skillet and cook the onions until they just begin to brown. Add the remaining oil to another hot skillet and cook the beef about 45 seconds on each side or until just cooked through. Put the meat on the roll and top with the onions and Cheese Whiz. Add ketchup and relish if desired.; ","[Malbec, Zinfandel, Syrah, Tempranillo]" 21800,"Guachup 1 cup of your favorite ketchup 1/2 cup mashed avocado
1/4 cup sour cream
1/2 jalapeno, minced
1/2 lime, juiced
Instructions: Stir the ketchup, avocado, sour cream, jalapenos and lime juice together in a medium bowl until well combined but still chunky. Serve on a burger or use as a dipping sauce for fries. ","[Chardonnay, Sauvignon Blanc, Riesling]" 21801,"Roasted Lemon Chicken Legs 24 chicken legs 6 lemons
1/2 cup olive oil 4 cloves garlic, pressed
Salt and freshly ground black pepper Salt and freshly ground black pepper
Instructions: Put the chicken legs in a large resealable bag, squeeze in the juice of the lemons and throw in the rinds as well. Add the olive oil, garlic and some salt and pepper, seal the bag and toss around. Place in the fridge to marinate for at least 30 minutes or up to 6 hours. Preheat the oven to 450 degrees F. Place the chicken legs on a baking sheet and roast until the juices run clear, 20 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21802,"Airplane Sugar Cookies with Royal Icing 3 sticks unsalted butter, room temperature 1 cup granulated sugar
1 teaspoon vanilla extract
Pinch salt
3 1/2 cups all-purpose flour
1 pound confectioner's sugar 5 tablespoons meringue powder
1 teaspoon vanilla extract
Food coloring, optional Instructions: For the sugar cookies: In a stand mixer fitted with the paddle attachment, beat the butter and sugar together just until combined, about 5 minutes. Add the vanilla and salt and beat a moment more, just to bring together. With the mixer on low speed, gradually add the flour. Beat just until it comes together. Form the dough into equal-sized balls (about 24). Cover in plastic and chill for at least 30 minutes. Preheat the oven to 350 degrees F. On a lightly floured work surface, use a lightly floured rolling pin to roll the dough balls out to a 1/4-inch thickness. With a lightly floured cookie cutter, cut the cookies out in desired shapes and transfer them to a parchment-lined cookie sheet. Bake until the cookies are very light golden brown around the edges, about 10 minutes. Let cool completely before decorating with royal icing. For the royal icing: Combine the confectioner's sugar, meringue powder and vanilla in a large bowl. With an electric hand mixer running on low speed, very gradually beat in 1/2 cup water, checking the consistency once most of the water has been added. Beat until the icing holds a ribbon, adding more water as needed. If too loose, add more sugar. If coloring the royal icing, add a few drops of food coloring to the finished icing and slowly mix until completely incorporated. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21803,"Orange Creme Brulee 5 whole eggs 1 egg yolk 1/2 cup sugar 1/2 cup heavy whipping cream 1/4 teaspoon vanilla extract 1/4 tablespoons orange zest 1/4 ounce of Grand Marnier Instructions: Preheat the oven to 300 degrees F. Combine the eggs, egg yolk, and sugar and whisk well. Add the vanilla and orange zest. In a small saucepot, scald the heavy cream and Grand Marnier. Remove and slowly add 1/3 of scalded cream mixture into the egg mixture (temper the custard). Return the egg mixture to the cream and combine. Chill for 10 to 15 minutes. Set up a water bath for the brulee dishes and place the brulee dishes into the bath, making sure the water comes 1/2 way up the side of the dish. Pour the brulee mix into the dish and bake in the oven for 25 to 35 minutes or until the custard is set. Refrigerate until ready for service. Place a light coating of sugar on top of each brulee and caramelize the sugar with either a torch or a broiler. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 21804,"Super Deluxe Old Fashioned Macaroni and Cheese 8 tablespoons unsalted butter 4 tablespoons all purpose flour 2 cups milk 8 ounces sharp white cheddar cheese, grated 1 cup heavy cream Salt and cayenne pepper 1/4 cup slivered reconstitituted sundried tomatoes 3/4 pound penne, cook to the al dente stage, drained and cooled 1/3 cup fresh bread crumbs Instructions: Preheat oven to 350 degrees F. Meanwhile, melt 4 tablespoons of the butter in a non-reactive saucepan. When bubbly whisk in flour and cook for a couple of minutes, stirring every now and then. Slowly whisk in the milk and bring to a boil. Reduce heat to low and simmer, whisking on occasion for 3 to 4 minutes. Remove pan from heat and whisk in grated cheese. Stir vigorously just until cheese has melted. Then whisk in heavy cream to adjust the texture and season to taste with salt and cayenne pepper. In a mixing bowl combine sauce with sun dried tomatoes and drained macaroni and adjust seasoning. Transfer mixture to a 13 x 9-inch baking pan and spread it out evenly. Sprinkle bread crumbs on top and dot with remaining 4 tablespoons of butter. Bake until hot and bubbly, about 30 minutes. Let stand 5 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 21805,"Jalapeno Margaritas 6 ounces fresh lime juice plus 1 lime wedge, for the rims 1 tablespoon confectioners' sugar
Handful celery leaves
1 jalapeno, thinly sliced
16 ounces tequila
8 ounces orange liqueur Kosher salt, for the rims Instructions: Pulse the lime juice, confectioners' sugar, celery leaves and jalapeno in a blender. Mix with the tequila and orange liqueur in a pitcher and refrigerate until chilled, at least 2 hours. To serve, put some kosher salt on a small plate. Rub the rims of 8 cocktail glasses with the lime wedge and dip the rims in the salt. Add ice to the glasses and pour in the margarita. ","[Tequila, Orange Liqueur]" 21806,"Funnel Cakes 3 large eggs 2 1/4 cups milk 1/2 teaspoon pure lemon extract 4 cups flour 1 cup light brown sugar 1 tablespoon baking powder 1/2 teaspoon salt Oil for frying Cinnamon powdered sugar for dusting Instructions: Preheat the oil to 375 degrees F. In a mixing bowl, whisk the eggs, milk, and lemon. Whisk well. Sift the flour, sugar, baking powder, and salt together. Fold the flour mixture into the egg mixture. Stir until smooth. Hold your finger over the funnel opening, fill with 3/4 cup of the filling. Place your hand over the oil and carefully remove your finger. Scribble and criss-cross the filling into the hot oil. Fry until golden on both sides. Remove from the oil and drain on paper towels. Dust with cinnamon sugar mix. Repeat the process until all of the batter is used. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 21807,"Deviled Eggs with Crab 4 ounces lump crabmeat 1/2 stick celery, finely chopped 2 tablespoons mascarpone cheese, at room temperature 1 tablespoon mayonnaise 1 tablespoon sour cream 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 3 tablespoons chopped fresh chives Salt and freshly ground black pepper 6 hard boiled eggs, peeled, halved, and yolks removed Instructions: In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives. Season, to taste, with salt and pepper. Spoon the crab mixture into the egg halves. Transfer the filled eggs to a platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 21808,"Antipasti de Salumi 16 slices prosciutto di Parma or prosciutto San Daniele 16 slices Bresaola con Olio, Limone e Parmigino, recipe follows 16 slices imported mortadella 16 slices imported sopressata 1/4 pound fontina, thinly sliced and cut into decorative Christmas tree shapes 1/3 pound mozzarella, sliced 1/4-inch thick and cut into decorative star shapes 1 cantaloupe, for garnish 1 honeydew, for garnish 5 ounces imported bresaola, sliced paper thin 1/4 cup extra-virgin olive oil 1 large lemon, juiced Freshly ground black pepper 1-ounce Parmesan, thinly shaved Instructions: Arrange all ingredients decoratively on platter. Arrange the bresaola on serving platter or on individual dishes. Drizzle with the olive oil, and sprinkle with lemon juice and several grindings of black pepper. Top with Parmesan. ","[Barolo, Barbaresco, Chianti Classico, Valpolicella]" 21809,"Honey Mustard Chicken Fingers 6 Tbsp. Hellmann's? or Best Foods? Light Mayonnaise 1 Tbsp. Hellmann's? or Best Foods? Honey Mustard 1 lb. boneless, skinless chicken breasts, cut into strips 1-1/2 cups finely crushed corn flakes 1/4 cup grated Parmesan cheese Instructions:

1. Preheat oven to 425 degrees F. Combine Hellmann's® or Best Foods® Light Mayonnaise, Creamy Dijon Mustard and honey in medium bowl; reserve 1/2 for dipping.
2. Add chicken to remaining mayonnaise mixture; stir to coat. Mix corn flakes with Parmesan Cheese, then roll chicken in crumbs.
3. Arrange on ungreased baking sheet. Bake 10 minutes or until chicken is thoroughly cooked. Serve with reserved honey mustard sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21810,"Warm Kohlrabi Salad 3 pounds kohlrabi, peeled and quartered (about 4 kohlrabi) 4 medium carrots
   2 cloves garlic 1/4 cup olive oil 1 quart cherry tomatoes (multi-color if available)
   4 scallions, sliced thin
   2 packed cups parsley leaves, chopped
   2 tablespoons lemon juice
   Kosher salt and freshly ground black pepper Instructions: Shred the kohlrabi, carrots and garlic in a food processor fitted with the shredder attachment. Heat the olive oil in a large skillet over high heat. Add the tomatoes, followed by the shredded vegetables. Saute for 3 to 5 minutes. Season with salt and pepper, and then add the scallions, parsley and lemon juice, stirring until incorporated. Simmer for 10 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 21811,"Bruschetta with Gorgonzola Cheese and Honey 36 slices (1/2-inch thick) baguette bread, about 1 loaf 1/4 cup extra-virgin olive oil 8 ounces Gorgonzola, sliced 3 tablespoons honey Instructions: Preheat the oven to 400 degrees F. Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes. Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes. Drizzle the toasts with honey. Place on a serving platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21812,"Meaty Penne 1 pound fresh chorizo sausage, casing removed
   1/4 cup extra-virgin olive oil
   2 cloves garlic, finely chopped
   1 medium carrot, finely chopped (about 2/3 cup)
   1 large celery stalk, finely chopped (about 2/3 cup)
   1 small onion, finely chopped (about 1 1/4 cups)
   One 3-ounce piece Genoa salami, diced
   One 28-ounce can crushed tomatoes
   Kosher salt
   1/2 teaspoon freshly ground black pepper
   2 1/2 cups baby arugula
   1/2 cup coarsely chopped fresh basil
   1 pound penne rigate pasta
   1 cup finely grated Parmesan Instructions: In a large nonstick skillet, cook the chorizo over medium-high heat until cooked through, breaking up the chorizo into 1/3- to 1/2-inch pieces with a wooden spoon, 12 to 14 minutes. Drain on paper towels and cool. Heat the oil in the same skillet over medium heat. Add the garlic, carrots, celery and onions. Cook until the vegetables are tender but not at all brown, stirring often, 8 to 10 minutes. Add the salami and tomatoes. Bring the sauce to a simmer. Cover, reduce the heat to low and cook gently until the flavors blend, stirring occasionally, 15 to 20 minutes. Season with the 1/4 teaspoon salt and the pepper. Remove the skillet from the heat and add the arugula and basil. Stir until wilted. 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, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta into a serving dish. Add the chorizo sauce to the pasta. Toss to combine, adding the reserved pasta water, if needed, to loosen the sauce. Top with the Parmesan and serve. ","[Rioja, Barolo, Syrah, Tempranillo]" 21813,"The End Zone 2 ounces bourbon 4 ounces lemonade
   One 12-ounce bottle or can lager beer
   Instructions: Divide the bourbon and lemonade between 2 collins glasses. Top with the beer. ","[Bourbon, Lager]" 21814,"Apple-Cherry-White Chocolate Frangipane Tart with Green Apple Sorbet and Cherry-Apple Brandy Compote 3 1/3 cups all-purpose flour 1 tablespoon sugar
   1/2 tablespoon salt 1 cup (2 sticks) plus 2 tablespoons butter, cold, diced
   2/3 cup cold water 1/3 cup butter 3 tablespoons cornstarch
   4 ounces almond paste
   4 ounces powdered sugar 2 ounces dried cherries 2 ounces white chocolate, chopped 1 egg
   2 Gala apples, sliced 1/4-inch thick 1/2 cup apricot preserves, melted 1 cup fresh cherries, pitted and diced 1/2 cup sugar
   1/4 cup apple brandy
   1 teaspoon pectin
   3 drops lemon juice
   2 cups sugar 2 cups water
   4 large Granny Smith apples, chopped
   Juice of 1 lemon
   1 teaspoon citric acid
   Instructions: For the pate brisee: In a food processor, blend the flour, sugar and salt with the butter until a coarse meal forms. Add the water and mix until a dough forms. Form the dough into a disc, sandwich it between two sheets of parchment paper, and roll into a 1/4-inch-thick slab. Chill for 30 minutes. Cut out circles of dough to fit six 4-inch tart pans; line the tart pans with the dough. Refrigerate until ready to use. For the frangipane filling: Combine the butter, cornstarch, almond paste, powdered sugar, dried cherries, white chocolate and egg in a food processor. Process to form a paste. For the tart: Fill the lined tart pans a little over halfway with frangipane filling. Top each with a nice fan of sliced apples. Bake in a preheated 375-degree oven for 15 minutes. Lower the heat to 325 degrees and continue baking until golden on the edges and set at the center, another 15 minutes. Remove from the oven and allow to cool before service. Unmold the tarts and glaze with melted apricot preserves. For the cherry-apple brandy compote: Mix the cherries, sugar, brandy and pectin in a saute pan and cook until thickened, about 10 minutes. Add a few drops of lemon juice and cook for another minute. Allow to cool, then puree and serve. For the green apple sorbet: Make a simple syrup by boiling the sugar and water together. Let cool to room temperature, about 1 hour. In a blender, puree the apples along with the simple syrup and the lemon juice until smooth; strain if a smoother texture is desired. Add the citric acid, and taste ? add more citric acid if needed to make sure the flavor is bright. Transfer the mixture to an ice-cream machine and spin according to manufacturer's instructions. Serve the tarts with compote and sorbet. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 21815,"Moose Pockets 1 pound ground moose (or buffalo works, too) 8 ounces pork sausage 1/2 cup finely chopped celery 1/2 cup finely chopped onion 2 cloves garlic, minced 2 tablespoons tomato paste 2 teaspoons dried basil Pinch dried chili flakes Pinch salt Pinch pepper 1 box frozen puff pastry dough, lightly thawed 1 pound shredded mozzarella cheese 1 egg whisked with 1 tablespoon water Instructions: In a heavy skillet, lightly brown the moose and pork sausage over medium heat. Add the celery, onions and garlic and continue to cook until the onions are translucent. Pour off any excess fat and stir in the tomato paste, dried basil, chili flakes, salt and pepper. Cool to room temperature. Preheat the oven to 350 degrees F. Roll out the dough to 1/4 inch thick and cut into 3-inch squares. Place a heaping tablespoon of the meat filling in the center of each one and place a bit of the mozzarella on top. Brush the edges with the egg wash and fold over, forming a triangle. Press down on the edges with a fork and place on a baking sheet lined with parchment paper. Brush the tops with the egg wash and poke a little hole in the top of each one to let the steam escape. Bake until golden brown, about 20 minutes. Cool slightly before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 21816,"Raspberry Mayo 1 cup good-quality mayo 1 tablespoon freshly squeezed lemon juice 1 tablespoon raspberry preserves 1/2 teaspoon fresh lemon zest 1/8 teaspoon freshly ground black pepper Instructions: Mix the mayo, lemon juice, raspberry preserves, lemon zest and pepper in a bowl. Use on sandwiches. ","[Chardonnay, Sauvignon Blanc, Ros]" 21817,"Easy Spicy Red Pepper Jelly 1 cup apricot preserves 1 red bell pepper, chopped
2 teaspoons red pepper flakes 1/4 cup white vinegar
Kosher salt
Instructions: Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 21818,"Mozzarella-Stuffed Meatballs 2 slices stale white sandwich bread, crusts removed 1/3 cup milk 1 1/2 pounds ground beef 1/2 cup grated Parmesan 1/4 cup chopped fresh parsley 1/2 onion, grated 2 cloves garlic, finely grated 1 large egg Kosher salt and freshly ground black pepper 18 small cubes (about 1/2 inch) mozzarella, about 5 ounces 6 cups prepared marinara sauce 1/4 cup olive oil 1/2 cup lightly packed fresh basil leaves, torn Hot cooked pasta, for serving Instructions: Grate the bread into coarse crumbs on the large holes of a box grater; put in a large bowl. Add the milk and set aside for 5 minutes to allow the bread to soak up the milk. Add the beef, Parmesan, parsley, onion, garlic, egg, 1 teaspoon salt and a few grinds of pepper; mix until just combined. Shape the meat mixture into 18 meatballs, working a piece of mozzarella into the center of each and making sure it?s completely covered. Refrigerate for at least 2 hours or up to overnight. Bring the marinara sauce to a very light simmer in a large Dutch oven or large wide pot. Heat half of the oil in a large nonstick skillet over medium-high heat. Working in batches, add the meatballs and cook, turning occasionally and adding the remaining oil as needed, until browned on all sides, about 6 minutes. Transfer the meatballs to the marinara sauce as they are browned. Bring the sauce to a boil, lower the heat, and simmer, covered, gently stirring occasionally, until the meatballs are cooked through, about 15 minutes. Remove from the heat and stir in the basil. Adjust the seasoning with additional salt and pepper. Serve over hot pasta. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 21819,"Crispy Chickpeas Vegetable oil cooking spray 2 15-ounce cans chickpeas, drained and rinsed 2 tablespoons extra-virgin olive oil 1 to 2 teaspoons smoked sea salt Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray. Put the chickpeas on a clean kitchen towel or several paper towels and dry thoroughly. In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with the smoked salt and toss again. Transfer in an even layer to the prepared baking sheet. Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minutes to 1 hour. Let cool at least 1 hour; the chickpeas will become crunchier as they cool. These are best eaten within 1 day. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 21820,"Green cl Burger with Crunchy Avocado Salad 3 poblano chiles Canola oil Salt and freshly ground black pepper 24 ounces ground chuck, 80/20 8 thin slices aged provolone cheese 4 sesame seed buns, sliced in 1/2 Instructions: Heat the grill to high. Brush the chiles with oil and season with salt and pepper. Grill until blistered on all sides and soft, about 12 minutes. Remove the chiles from the grill, place in a bowl, cover with plastic wrap and let sit 15 minutes. Peel, stem and seed the chiles. Slice the chiles and set aside. Make 4 loosely-packed burger patties by tossing some of the meat from hand to hand. press your thumb into the center of each patty to make a little well. (At this point, you can chill or even freeze the burgers briefly so that they hold their shapes better when cooked.) Brush with oil and season with salt and pepper. Grill until slightly charred on both sides and cooked to medium doneness, about 8 minutes. Top each burger with 2 slices of cheese, close the cover of the grill and continue cooking for about 30 seconds or until the cheese just melts. Put the buns on the grill, cut side down and grill until slightly charred, about 15 seconds. Place the burgers on the bottom half, put a few slices of the poblano on top of the cheese and cover with the burger tops. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 21821,"Coconut Ice Cream 2 cups milk 2 cups heavy cream 2 cups coconut milk 1 cup coconut flakes, toasted 8 egg yolks 11/2 cups sugar Pinch salt Instructions: Bring milk, heavy cream, coconut milk, and coconut flakes to simmer in heavy saucepan for a few minutes. Allow to steep for 10 minutes. Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar. Temper hot liquid into egg mixture. Return all back into saucepan over low heat, stirring all the while, until mixture starts to thicken. Strain through a chinois. Chill immediately over ice bath. Churn in a standard ice cream machine. ","[Viognier, Riesling, Gewrztraminer]" 21822,"Fan Favorite Triple Berry Cheesecake Cupcakes with Sour Cream Glaze, Mixed Berry Compote, Fresh Whipped Cream, Graham Cracker Crust 1/2 stick butter, melted 4 ounces graham crackers 1 3/4 cup cream cheese 1/2 cup granulated sugar 2 tablespoons flour 4 tablespoons sour cream 1 teaspoon vanilla bean paste 1 egg, at room temperature 1 cup sour cream 1 tablespoon granulated sugar 1 teaspoon vanilla bean paste Fresh Whipped Cream, recipe follows Mixed Berry Compote, recipe follows 1 cup heavy whipping cream 3 tablespoons sugar 1/2 cup blueberries 1/2 cup raspberries 1/2 cup strawberries 3 tablespoons sugar Instructions: Preheat the oven to 350 degrees F. Line a regular-sized muffin tin with 12 aluminum cupcake liners.
For the graham cracker crust: Put the melted butter and graham crackers in a food processer. Blend until the graham crackers are crushed. Press 1 tablespoon of graham cracker mixture into the bottom of each cupcake liner, making sure to pack it down. For the cheesecake cupcakes: In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down the sides as needed. In a large bowl, whisk together the sugar and flour. With the mixer on low speed, gradually add the sugar mixture to the cream cheese and mix until smooth. Add the sour cream and vanilla paste and mix until smooth. Add the egg, beating until just combined; do not over mix. Fill the cupcake liners three-quarters full. Bake for 15 minutes. Cool slightly until the cupcakes become concave.
For the sour cream glaze: In a medium bowl, stir together the sour cream, sugar and vanilla paste. Place a heaping tablespoon of glaze in the center of each cupcake. Return to the oven for 10 minutes. Cool to room temperature on a wire rack, and then chill in the refrigerator until cold, at least 2 hours.
To assemble: Pipe Fresh Whipped Cream around the rim of the cupcake leaving an empty space in the middle. Fill the empty space in the middle with Mixed Berry Compote.
Using the bowl of an electric stand mixer fitted with whisk attachment, whip the heavy cream and sugar until soft peaks form. Put into a pastry bag fitted with a star tip. In medium saucepan over medium-high heat, bring the berries and sugar to a boil, stirring constantly until thick. Remove from the heat and chill until cold. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21823,"Layered Almond Cream Cheese Bread Pudding with Amaretto Cream Sauce Vegetable cooking spray 1 (16-ounce) loaf honey white bread, sliced and divided 1 (8-ounce) package cream cheese, softened 9 large eggs, divided 1/4 cup sugar, plus 2 tablespoons sugar 3 teaspoons vanilla extract, divided 11/4 cups almond filling, plus 2 tablespoons almond filling 1 cup butter, melted and divided 2 1/2 cups half-and-half Dash salt 1 egg yolk 1/4 cup slivered almonds Amaretto Cream Sauce, recipe follows 1/2 cup amaretto liqueur 2 tablespoons cornstarch 1 1/2 cups whipping cream 1/2 cup sugar Instructions: Coat a 13 by 9 by 3-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices, as necessary, to fit pan. Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread. Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture. Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture. Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed. Preheat the oven to 325 degrees F. Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds. Bake for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce. Combine amaretto and cornstarch, stirring until smooth. Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture. Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds. Remove from heat; stir in sugar, and let cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 21824,"Pumpkin Cheesecake Tarts with Gingersnap Crust 4 cups finely crushed gingersnaps 1 stick unsalted butter, melted 1 tablespoon grated fresh ginger 1 pound cream cheese, softened 1/2 cup packed light brown sugar 1/2 teaspoon ground cinnamon Pinch of grated nutmeg Pinch of ground allspice Pinch of ground cloves 1/4 teaspoon salt 3/4 cup fresh or canned pumpkin puree 2 large eggs Instructions: Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Add an additional tablespoon of melted butter if necessary. Pat evenly over the bottom and halfway up the sides of 8 ( 4 1/2-inch) tartlet pans. Bake about 7 minutes, or until set. Remove from oven. Meanwhile, make the filling. Put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice. Set aside the ginger juice and discard the pulp. In the bowl of an electric mixer, combine the cream cheese, brown sugar, spices and salt. Beat until creamy and well-combined. Beat in the ginger juice and the pumpkin puree. Add the eggs one at a time, beating after each until blended but being careful not to over-beat. Pour the filling into the tartlet pans and bake 25 to 35 minutes, or until the center is just firm to the touch. Cool to room temperature then chill at least 2 hours or overnight before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 21825,"Fried Rice 2 tablespoons vegetable oil 2 cups assorted cooked vegetables (such as any vegetable leftovers) 2 eggs, beaten 2 tablespoons soy sauce 1 teaspoon sesame oil 2 cups cooked rice Salt and pepper 1/2 cup coarsely chopped nuts (such as cashews or peanuts) 2 tablespoons chopped green onion Instructions: In a large skillet or wok heat oil over medium-high heat, add vegetables and cook until just tender. Push vegetables to sides of pan and pour eggs in middle. Scramble eggs, and when they begin to solidify, add soy sauce, sesame oil, and rice. Toss to combine ingredients and heat to cook rice through. Taste and adjust seasoning with salt and pepper, if needed. Serve immediately, garnished with nuts and green onions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 21826,"Saffron-Garlic Aioli 2 cloves chopped garlic 3 ounces potato, cooked and peeled 1 ounce Dijon mustard 1 pinch saffron, infused in 1 ounce red wine vinegar 1 tablespoon water Salt and pepper, to taste 5 ounces olive oil 1 lemon, juiced Instructions: Combine garlic, potato, Dijon mustard, infused saffron, red wine vinegar and water in a blender or food processor. Blend until smooth and add olive oil slowly to emulsify. Adjust seasonings with salt, pepper, and lemon juice.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 21827,"Hawaiian Sweet Roll Stuffing 2 tablespoons unsalted butter, softened One 12-count package Hawaiian sweet rolls, such as King's Hawaiian, cut into 1-inch pieces 4 tablespoons olive oil
1 tablespoon dried Italian seasoning
3 hot Italian sausages, casings removed
1 1/2 cups small-diced onion 1 cup small-diced carrots 1 cup small-diced celery 4 cloves garlic, chopped
2 tablespoons finely chopped fresh rosemary 6 fresh sage leaves, chopped
Kosher salt and freshly ground black pepper
1 cup golden raisins
1 1/2 cups turkey stock, or more as needed 1 large egg
Instructions: Preheat the oven to 350 degrees F. Spread the softened butter in a medium baking dish or gratin dish. Toss the cubed bread with 2 tablespoons olive oil and the Italian seasoning in a large bowl. Transfer to a baking sheet and bake until crispy, about 10 minutes. Heat a large pan over medium-high heat. Add the remaining 2 tablespoons olive oil and the sausage. Cook the sausage, stirring and breaking up the meat, until brown, 8 to 10 minutes. Turn the heat to medium and add the onion, carrots and celery and cook until the vegetables are tender, 6 to 8 minutes. Add the garlic and cook for 1 minute, then add the rosemary and sage and cook for 1 more minute. Season with salt and pepper. Combine the toasted bread, sausage, vegetable mixture and raisins in a large bowl. Combine the stock and egg in a medium bowl and whisk until well blended. Add the stock mixture to the bread mixture and fold together. Transfer the stuffing to the prepared baking dish and bake until the top is crispy and hot through the center, 35 to 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 21828,"Margarita Ice 1 1/2 cups water 1 1/2 cups sugar 3 cups fresh lime juice (about 20 to 24 limes) 1 cup high quality tequila (recommended: Cuervo Gold or Encantado) 1/2 cup orange liqueur (recommended: Cointreau or Triple Sec) 1/2 cup bitter orange liqueur (recommended: Blue Curacao) 1/2 cup coarse sugar crystals, for garnish 4 thin slices lime 2 teaspoons fine lime zest Instructions: In a heavy medium saucepan, combine the sugar and water and bring to a boil over high heat. Reduce heat to medium-low, stir, and simmer until the sugar dissolves, about 5 minutes. Remove from the heat and cool slightly. In a large bowl, combine the syrup with the lime juice, tequila, orange liqueur and bitter orange liqueur, and whisk well. Pour into a rectangular freezer-proof container and freeze just until ice crystals begin to uniformly form, about 2 hours. Remove from the freezer and scrape the mixture with a fork to break up the crystals. Return to the freezer and freeze for 30 minutes. Remove again from the freezer and scrape, then return to the freezer. Continue the scraping/freezing process another 3 times, for a total of 4 hours. (If not serving after 4 hours, tightly cover with plastic wrap and freeze until ready to serve.) To serve, place the sugar crystals on a plate. Dip the rims of 4 tall, stemmed glasses in water and then into the sugar to form a crust. Divide the Margarita Ice between the glasses. Garnish each rim with a lime slice, sprinkle with 1/2 teaspoon of lime zest, and serve immediately. ","[Tequila, Orange Liqueur, Cream Sherry]" 21829,"Easy Kidney Bean Curry One 2-inch piece fresh ginger 2 cloves garlic 3 tablespoons vegetable oil 1/2 small red onion, finely chopped Kosher salt 1/2 teaspoon curry powder 1/4 teaspoon pumpkin pie spice 1/4 small head green cabbage, roughly chopped 1 large carrot, cut into thin rounds One 14.5-ounce can kidney beans, drained and rinsed One 14.5-ounce can diced tomatoes 1/4 cup lightly packed cilantro leaves, roughly chopped Cooked basmati rice and plain yogurt, for serving Instructions: Pulse the ginger and garlic together in a food processor until a rough paste. Heat the oil in a medium saucepan or Dutch oven over medium-high heat. Once hot, add the onion and a pinch of salt and cook, stirring, until the onion is golden brown (add splashes of water as needed if ingredients begin to stick to the bottom of the pan), about 8 minutes. Add the curry powder and pumpkin pie spice and cook, stirring, until fragrant, about 30 seconds. Add the cabbage and carrot and stir until just coated. Add the beans, tomatoes, 2 cups water and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the carrot is tender and the curry sauce has reduced by about half and clings nicely to the beans and vegetables, about 8 minutes. Stir in the cilantro and season with salt. Serve with rice and dollops of yogurt.
","[Syrah, Pinotage, Tempranillo, Garnacha]" 21830,"Gingerbread Cookies 6 cups all-purpose flour 6 tablespoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/2 teaspoon allspice 1 tablespoon ginger Pinch salt 5 tablespoons butter 3/4 cup honey 1 3/4 cups sugar Juice of 2 lemons Zest of 1 lemon Zest of 1 orange 2 eggs Instructions: Preheat the oven to 325 degrees F. Sift together the flour, baking powder, spices and salt and set aside. In a small saucepan combine the butter, honey, sugar, lemon juice and the lemon and orange zest. Bring this to medium heat and cook until the butter has melted and the sugar has dissolved. Let cool to about room temperature and beat in the eggs. Make a well in the flour/spice mixture and add the egg/sugar mixture. Using a fork, begin to gradually incorporate the flour into the egg mixture. When the flour has mostly been incorporated, turn the mixture out onto a clean work surface and gently knead until the mixture is smooth and homogenous. Knead in a little more flour if the dough seems sticky. Chill dough for 1 hour or overnight. Using a rolling pin, roll the dough to an even thickness of about 1/4-inch. Cut into desired shapes with cookie cutters. Place on a lightly greased or parchment lined cookie sheet and bake for 20 to 25 minutes or until the cookies are firm and lightly browned. Let the cookies cool for 3 to 4 minutes and transfer to a cooling rack. When the cookies are completely cool decorate as desired. Cook's Note: If you are planning to hang the cookies, make a hole for the string before baking. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 21831,"Cold Paella Salad 1 small whole chicken (about 2 1/2 to 3 pounds), cut into 8 pieces Kosher salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 1 pound large shrimp, peeled and de-veined 1/2 red onion, diced 5 cloves garlic, smashed and roughly chopped 1 red bell pepper, cored, de-veined, and diced 1 green bell pepper, cored, de-veined, and diced 1/2 teaspoon saffron 1/2 pound chorizo, sliced 1 tablespoon tomato paste 2 cups rice 4 cups chicken stock or water 1 pound mussels, cleaned and de-bearded 3/4 cup frozen peas, thawed Fresh Herb Vinaigrette, recipe follows 3 tablespoons finely chopped fresh parsley leaves 1 teaspoon finely chopped fresh rosemary leaves 1/4 cup minced chives 1 tablespoon minced garlic 1/4 cup sherry vinegar Salt and freshly ground black pepper 1/2 cup extra-virgin olive oil Instructions: Preheat oven to 400 degrees F. Season chicken pieces generously with salt and pepper. Add oil to a large, heavy, oven-safe skillet and heat over high heat. When oil is almost smoking, carefully add chicken to pan and sear until almost cooked through; remove chicken from pan and set aside. Add shrimp to oil and sear until almost done; remove shrimp from pan and set aside. Add more oil if needed, reduce the heat to medium, and then saute the onions and garlic until translucent, about 5 minutes; do not let onions and garlic brown. Add bell peppers and cook until softened, about 4 minutes. Add saffron and cook until fragrant, about 1 minute. Add chorizo and brown for 2 minutes. Add tomato paste and cook for about 5 minutes. Add rice, and stir until the rice is well coated, about 1 minute. Add stock, return the chicken and shrimp to the pan, and add mussels and peas. Transfer skillet to the oven and bake for 25 to 30 minutes. Remove from oven and drizzle vinaigrette over. Refrigerate and serve chilled or at room temperature. If serving at room temperature, refrigerate until 30 minutes before serving and then bring to room temperature. Put chopped herbs in a medium bowl. Add garlic and vinegar. Season, to taste, with salt and pepper. Whisk in olive oil until combined. Set aside until paella is ready. ","[Rioja, Garnacha, Pinot Grigio, Sauvignon Blanc]" 21832,"Fresh Cranberry Compote 1/2 pound fresh cranberries 1 tablespoon grated orange zest 1 teaspoon grated lemon zest 1/4 cup fresh orange juice 3 tablespoons fresh lemon juice 1/2 cup granulated sugar 1 teaspoon pure vanilla extract 2 cups water 3 tablespoons cornstarch Instructions: Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes. Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and cool completely. ","[Riesling, Moscato, Vinho Verde, Sparkling wine]" 21833,"Stir-Fried Broccoli Stems 1 tablespoon olive oil 6 broccoli stems, peeled and cut into thin diagonal slices
1 clove garlic, minced 1 inch peeled ginger, grated 2 tablespoons soy sauce
1/2 cup chopped fresh cilantro
Instructions: Heat the oil in a skillet over high heat. Throw in the broccoli and stir-fry, tossing constantly, until browned in spots, 3 to 4 minutes. Add the garlic and ginger and cook, tossing, about 1 minute more. Sprinkle over the soy sauce and toss. Sprinkle with the cilantro, stir and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 21834,"Harissa-Roasted Carrot Dip with Seedy-Cheesy Crackers 1 1/2 cups (200g) all-purpose flour, plus more dusting 3 tablespoons (33g) flax seeds
3 tablespoons (36g) millet
3 tablespoons (30g) sesame seeds
2 tablespoons (20g) poppy seeds
2 teaspoons kosher salt
Zest of half a lemon
1/2 cup (113g) unsalted butter, cold and cubed
4 ounces feta, crumbled
6 tablespoons cold water
Harissa Roasted Carrot Dip, recipe follows Extra-virgin olive oil, for serving Flaky sea salt, for serving 1 pound carrots, scrubbed, trimmed, and cut into 1-inch pieces Half a small yellow onion, cut into 1-inch pieces
Half a medium red bell pepper, cut into 1-inch pieces
1 clove garlic 2 tablespoons plus 1/4 cup (56.5g) extra-virgin olive oil
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
2 tablespoons (30g) lemon juice, from 1 lemon
1 1/2 tablespoons (27g) tablespoons spicy harissa
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon smoked paprika
Instructions: For the crackers: Combine the flour, flax seeds, millet, sesame seeds, poppy seeds, salt and lemon zest in the bowl of a food processor fitted with the blade attachment. Give it a few pulses to combine and break up. Add the butter and feta, pulse until the mixture is evenly combined and the butter is in pea-sized bits. Continue to pulse while drizzling in the water, then pulse until the mixture clumps together and forms a dough. Turn out onto a piece of plastic wrap, flatten into a disc, and wrap tightly. Refrigerate for at least 30 minutes or until cold and firm. Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough out onto a lightly floured surface to a scant 1/8-inch-thick. Cut into 2-inch squares or other 2-inch shapes and arrange on the prepared baking sheets about a 1/2-inch apart (makes about 60 crackers). Bake until golden and the edges are dark, start checking at 18 to 20 minutes. Let cool on the pans. These can be stored on the counter in an airtight container for up to 5 days. To serve, spoon some Harissa Roasted Carrot Dip in a bowl and swirl around the top. Drizzle with some extra-virgin olive and a pinch of flaky salt. Serve with the crackers. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Spread the carrots, onion, pepper and garlic on the prepared pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and several turns of black pepper and toss everything around to coat. Roast in the oven until softened and edges begin to get dark browned and charred, start checking at 35 minutes. Remove from the oven and cool slightly. In a food processor, combine the roasted carrot mixture with the lemon juice, harissa, cider vinegar and smoked paprika and blend until smooth, stopping to scrape the sides as necessary. With the motor running, slowly stream in the remaining 1/4 cup olive oil. Taste and adjust seasoning. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21835,"Brownie Bites with Caramel Fluff Crisco? Original No-Stick Cooking Spray 1 (12.35 oz.) pkg. Pillsbury? Reduced Sugar Chocolate Fudge Brownie 1/3 cup Crisco? Pure Vegetable Oil or 1/3 cup Crisco? Puritan Canola Oil with Omega-3 DHA 3 tbsps. water 1 large egg 1/3 cup Smucker's? Sugar Free Caramel Spoonable Ice Cream Topping, plus additional for drizzling if desired 2 cups sugar free frozen whipped topping, thawed 2 tsps. mini semi-sweet chocolate chips Instructions: HEAT oven to 350 degrees F. Coat an 8 x 8-inch baking pan lightly with no-stick cooking spray. COMBINE brownie mix, oil, water and egg in medium bowl. Stir 50 strokes with spoon. Spread evenly in prepared pan. BAKE 30 to 32 minutes. Cool completely. Cut into cubes. Place half of cubes in 1 1/2-quart serving dish. STIR caramel topping in bowl until smooth. Whisk in whipped topping until blended. Spread half on top of brownie cubes in dish. Make another layer of remaining brownie cubes and topping. Sprinkle with mini chocolate chips. Drizzle with additional caramel topping, if desired. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 21836,"Warm Shrimp-and-Potato Salad 1 pound small red-skinned potatoes, halved 1 green bell pepper, thinly sliced 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 pound medium shrimp, peeled, deveined and halved crosswise 2 cloves garlic, chopped 1 teaspoon dried oregano 1/2 teaspoon paprika 1 small head radicchio, torn into bite-size pieces 1 romaine heart, torn into bite-size pieces 1 1/2 tablespoons fresh lemon juice 1/2 cup crumbled feta cheese Instructions: Preheat the oven to 400 degrees F. Toss the potatoes and bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast 15 minutes. Meanwhile, toss the shrimp with the garlic, oregano, paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a medium bowl. Add the shrimp to the baking dish. Roast, stirring once, until the shrimp are just cooked through and the potatoes are golden brown, 12 to 15 more minutes. Toss the radicchio and romaine in a serving bowl with the lemon juice, the remaining 3 tablespoons olive oil, and salt and pepper to taste. Add the warm shrimp and vegetables and toss to combine. Top with the feta. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 21837,"BLT Dip 1/2 cup chopped sun-dried tomatoes 1 (12-ounce) package whole wheat pita pockets, cut into small triangles (recommended: Sara Lee) 3/4 cup real mayonnaise 1 cup sour cream 1/2 cup real bacon crumble (recommended: Hormel) Salt and freshly ground black pepper 1 head iceberg lettuce, shredded Instructions: Preheat oven to 325 degrees F. Place sun-dried tomatoes in a small bowl and cover with warm water. Let stand until tender. Drain. Meanwhile, cut pita into triangles, place on a baking sheet and toast for 10 minutes. In medium bowl, combine mayonnaise, sour cream, bacon bits, and sun-dried tomatoes. Add a pinch of salt and pepper. Use a spoon to mix together; set aside. Cut out the core of the lettuce head to form a bowl for the dip. To serve, spoon BLT dip into hallowed out lettuce head and set in the center of a serving plate. Place toasted pita triangles around edge of plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21838,"Fluffy Buttermilk Mashed Potatoes 1 1/4 pounds white boiling potatoes, peeled and sliced 1 teaspoon salt 3/4 cup warm buttermilk 1/2 teaspoon baking soda 2 teaspoons unsalted butter Freshly ground black pepper Instructions: Place the potatoes and salt in a medium saucepan and add enough water to cover. Bring to a boil over high heat. Reduce the heat and simmer until the potatoes are pierced easily with a fork, about 10 minutes. Drain, reserving a few tablespoons of the cooking liquid. Place the potatoes in a large bowl and partially mash. Add the warm buttermilk and baking soda, mix well, and mash completely. Stir in the butter and pepper and adjust the seasoning as needed. If you like your mashed potatoes creamy, add the reserved cooking liquid. Serve immediately. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 21839,"Cake Pizza Angel food cake Yogurt Fruits Candies Instructions: On a slice of angel food cake layer yogurt and fruits and candies from above. ","[Prosecco, Moscato, Riesling]" 21840,"Fried Olives 2 cups olive oil, for frying 1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
24 blue cheese-stuffed olives (about 3 cups)
1/4 cup fresh basil leaves
1 lemon, zest removed in strips with a peeler Freshly cracked black pepper
Instructions: Pour the olive oil into a medium saucepot fitted with a deep-fry thermometer. Place over medium heat and preheat to 350 degrees F. Set up a dredging station by placing the flour, egg and breadcrumbs in separate bowls. Working in batches, drop the olives into the flour and roll until evenly coated. Shake off any excess flour and place the olives into the egg. Coat the olives in the egg and lift out, allowing any excess egg to drip off. Roll the olives in the breadcrumbs until evenly coated. Set aside a baking sheet. Once the oil is hot, carefully add the basil leaves and lemon peels, being aware that the oil may pop. Fry just until crispy, about 30 seconds. Set aside on a paper towel-lined plate. Working in batches, fry the olives until the breadcrumbs are crunchy and the cheese is soft, 1 to 2 minutes on each side. Transfer to a paper towel-lined plate to cool slightly. Put the olives on a serving platter and crumble the fried basil and lemon zest over top. Sprinkle with freshly cracked pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 21841,"Chicken Tinga Tacos 1 tablespoon canola oil 1 small yellow onion, chopped
2 chipotles in adobo, finely chopped
2 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
One 10-ounce can diced tomatoes and green chiles
1 cup chicken stock
1 rotisserie chicken, shredded
Charred corn tortillas, for serving
Cotija cheese Fresh cilantro leaves Pickled Shallots and Red Onions (recipe follows) Salsa
1/2 cup distilled white vinegar 2 tablespoons sugar
Kosher salt
1 small red onion, thinly sliced
1 shallot, thinly sliced
Instructions: Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until they begin to soften, about 3 minutes. Add the chipotles, garlic, cumin, salt and cayenne and saute until fragrant, about 1 minute. Stir in the tomatoes and stock and cook until they begin to simmer, about 2 minutes. Turn off the heat and carefully ladle the sauce into a heat-safe blender. Puree until smooth. Pour the sauce back into the pan over medium heat and add the chicken, stirring to incorporate the chicken into the sauce. Cook until the sauce has thickened, about 5 minutes. Serve with tortillas and desired toppings. Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 21842,"Skillet Lima Beans 1/2 pound thick-cut bacon 1 tablespoon unsalted butter, plus more as needed 1 white onion, chopped (about 1 cup) 2 cups fresh or frozen lima beans, thawed if frozen 1 clove garlic, minced 2 cups chicken broth 1/2 red bell pepper, chopped (about 2/3 cup) 1/2 pint cherry tomatoes, halved (about 1 cup) Juice of 1/2 lemon (1 1/2 tablespoons) Kosher salt and freshly ground black pepper Instructions: Heat a large skillet over medium heat and add the bacon. Cook until crispy, about 15 minutes. Remove the bacon from the skillet to paper towels, reserving the drippings in the skillet. Crumble the bacon once cooled. Add the butter to the drippings in the skillet and heat until melted. Add the onion and saute until tender, about 5 minutes. Add the lima beans and garlic. Add the chicken broth and bring to a boil. Cook until the lima beans are tender and the broth has evaporated, about 25 minutes. Add the bell pepper, tomatoes and crumbled bacon, adding more butter if needed. Saute until the vegetables are tender, 2 to 3 minutes longer. Remove the skillet from the heat and stir in the lemon juice. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 21843,"Yassa Chicken 2 pounds chicken (white or dark meat) 4 white onions, julienned 2 red bell peppers, julienned 2 poblano peppers, julienned 1 cup green olives, sliced 2 tablespoons lemon pepper 1 tablespoon Dijon mustard 1 teaspoon dried thyme 2 cloves garlic, minced Salt Cayenne pepper, optional 1 cup olive oil Instructions: In a bowl, combine the chicken, onions, red bell pepper and poblano pepper. Add the green olives, lemon pepper, Dijon mustard, thyme and garlic. Sprinkle with salt and cayenne pepper if using. Coat with half the olive oil. Mix all the ingredients well and set aside in the refrigerator for 30 minutes.
Separate the chicken from the rest of the ingredients. Heat a skillet over medium-high heat and sear the chicken pieces until each side is brown, 2 minutes per side for boneless chicken or 3 minutes per side for bone-in chicken.
In a deep pan, heat up the remaining 1/2 cup olive oil over medium-high heat and saute the vegetables until golden brown, 4 to 5 minutes.
Add the seared chicken to the pan and mix well. Add 1 cup water. Reduce the heat to medium and simmer for 10 minutes. Remove from the heat let cool for 1 minute. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 21844,"Thai-Style Rice Crackers with Persimmon Sambal 2 cups boiled white rice (still hot) 3 firm fuyu persimmons 2 tablespoons dried shrimp, soaked in warm water and chopped 1/2 lime, minced (flesh, peel and all) 2 tablespoons fish sauce 2 tablespoons fresh lime juice 1 tablespoon sugar 1 small jalapeno pepper, minced with seeds 1/2 bundle Vietnamese mint or cilantro leaves Instructions: Spread the hot leftover rice in a thin layer on a sheet pan and place in a 200 degree F oven overnight or until dry and crispy. Let the rice continue to dry at room temperature for another day for best results. Break the rice into large chunks and deep fry at 375 degrees F until they puff up and float, approximately 1 minute. Drain on paper towels and set aside. Grate the persimmons on the large hole of a cheese grater, add the remaining ingredients, and adjust seasoning. Let sit for 5 minutes before serving to let flavors blend. Serve the rice crackers with the dip. Best if eaten within 4 hours. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Chenin Blanc]" 21845,"Crab Salad in Endive Leaves 4 tablespoons white wine vinegar 2 tablespoons Dijon mustard 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2/3 cup extra-virgin olive oil 24 ounces crabmeat, drained, picked over 6 heads Belgian endive, trimmed, separated into spears Chopped fresh chives, for garnish Instructions: Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat. Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears. Sprinkle with chives and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21846,"Bake Sale Chocolate-Coconut Bars Butter, for greasing pan Topping: 1/3 cup coconut cream 1 large egg white 1/2 teaspoon vanilla extract 1 1/2 cups sweetened shredded coconut 2 teaspoons all-purpose flour One (4-ounce) bar bittersweet or semisweet chocolate, coarsely chopped Base: 1/4 cup all-purpose flour, plus more for rolling dough 1/3 cup natural unsweetened cocoa powder (not Dutch process) 1/4 teaspoon fine sea salt One (1-pound) package prepared sugar cookie dough Instructions: Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 23-inches. Butter the corners and sides of a 9 by 9-inch baking pan. Line the pan with the foil, leaving an overhang on two sides. Fold the overhanging foil to make them doubly thick. (This will make it easier to lift the bar out of the pan.) For the topping: Whisk the coconut cream with the egg white and vanilla in a medium bowl. Toss the shredded coconut with the flour in another medium bowl. Stir the shredded coconut mixture into the coconut cream mixture. Set aside. For the base: Whisk the flour with the cocoa powder and salt in a small bowl. Put the cookie dough on a clean work surface and dump the flour mixture on top. Knead the flour mixture and dough together until it is dark and homogenous. Sprinkle a little extra flour on the work surface, and use a rolling pin to gently press and roll the dough into a 7-or-8-inch square-don't worry if it cracks a bit. Put the dough in the prepared pan, using your fingers to press it evenly into the sides and corners. Scatter the coconut topping evenly over the base, making sure you cover the edges well and being sure not to press down so that the coconut mixture lies on top of the dough. Scatter the chocolate on top and press it lightly into the coconut. Bake until the coconut is a toasted golden brown, the topping seems dry and a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely on a rack before gently lifting out of the pan by the overhanging foil, about 20 minutes. Slice into 16 square bars. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 21847,"Dutch Apple Cake 2 eggs 6 ounces caster sugar (superfine), plus 1/2 ounce extra sugar, for sprinkling 1/2 teaspoon vanilla extract 6 tablespoons butter 2 1/2 ounces milk 4 1/2 ounces all-purpose flour 1/2 teaspoon ground cinnamon 2 1/4 teaspoons baking powder 2 small or 1 large Granny Smith or Golden Delicious apples 2 1/2 ounces heavy cream, to serve Instructions: This cake has been made at Ballymaloe for years. We even have guests who ask for it specifically every time they visit. The fruit sinks to the bottom as it cooks, leaving a light sponge on top with a lovely sugary crust. Preheat the oven to 400 degrees F. Line the sides and base of a 8 by 8-inch square cake pan with parchment paper.
Using an electric whisk or hand held mixer, whisk the eggs, 6 ounces caster sugar, and vanilla extract in a large bowl, until the mixture is thick and mousse-like, and the whisk leaves a figure of eight pattern, this will take about 5 minutes.
Melt the butter in a saucepan with the milk, and then pour the mixture onto the eggs, whisking continuously. Sift in the flour, cinnamon, and baking powder, and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared pan, and smooth the surface.
Peel and core the apples, and cut them into thin slices, and then arrange them over the batter. They will sink to the bottom. This is meant to happen! Sprinkle the cake with the remaining 1/2 ounce sugar, and bake in the oven for 10 minutes. Reduce the oven temperature to 350 degrees F, and bake until well risen and golden brown, about 20 to 25 minutes.
Allow the cake to cool in the tin, cut into squares and serve warm. It is delicious with cream! ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 21848,"Caramel Apples 1 pound dark brown sugar 1 cup unsalted butter, room temperature 1 can sweetened condensed milk 1/2 cup dark corn syrup 1/2 cup maple syrup 2 teaspoons dark molasses 1/2 teaspoon vanilla extract 1/4 teaspoon salt 12 apples, room temperature Instructions: Combine all the ingredients together, except for the apples, in a large saucepan, and stir with a wooden spoon over a medium heat until all the sugar has dissolved and is not gritty. Use a wet pastry brush to wipe around the sides of the pan to dissolve any sugar crystals that may form. Clip a candy thermometer on to the side of the pan and bring the sugar mixture to a rolling boil over medium heat, and cook until the thermometer reads 236 degrees F. Pour into a stainless steel bowl and allow it to cool to 200 degrees F. While the syrup is cooling, push a wooden stick into each apple from the top through the core. The stick should be deep enough so it won't fall off when you dip the apple into the caramel. Line a cookie sheet with a silicone baking mat or waxed paper. Dip each apple into the 200 degrees F caramel, watching carefully, so as not to dip your fingers into the caramel. Remove the excess caramel by turning the apples over the caramel bowl and then transfer to the cookie sheet. Repeat with remaining apples. Chill for 15 minutes, then remove them from the silicon mat or waxed paper. Transfer to a serving platter and serve. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 21849,"Frittata with Zucchini 2 tablespoons extra-virgin olive oil 1 shallot, finely chopped 1 medium zucchini (or 2 small zucchinis), diced small 6 eggs 2 tablespoons milk, or water 1/4 cup freshly grated Parmigiano-Reggiano Pinch fine sea salt Freshly ground black pepper 1 tablespoon unsalted butter 2 to 3 zucchini flowers, cleaned, stamen removed and torn in half, optional Tuscan bread, for serving Instructions: Heat the oil in an 8- to-10-inch nonstick saute pan over medium heat. Add the shallots and zucchini and cook until just beginning to soften, 3 to 4 minutes. Meanwhile, beat the eggs with the milk. Add the Parmigiano and sprinkle with salt and pepper. Stir until combined. When the zucchini have softened, remove the pan from the heat and add the zucchini to the eggs. Stir to combine. Add the butter to the same pan and swirl to melt. Add the egg and zucchini mixture and top with the torn zucchini flowers if using. Cover the pan and cook over medium-low heat until the edges of the frittata begin to brown and the center has set and is puffed slightly, about 8 minutes. To serve, turn the frittata out onto a cutting board top-side-up. Slice and eat with Tuscan bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 21850,"Maple-Whiskey Turkey 3 cups whiskey Two 12.5-ounce bottles pure maple syrup (about 3 cups) 1 cup kosher salt
3 tablespoons tricolor peppercorns
5 bay leaves
5 cloves garlic, minced
4 sprigs fresh rosemary, leaves stripped off
Peel of 3 large oranges, cut into large strips
Peel of 2 red apples Peel of 2 green apples
One 15- to 20-pound turkey, thawed if frozen (not self-basting or enhanced) 2 sticks butter, softened
Maple-Whiskey Gravy, for serving, optional, recipe follows Turkey giblets and neck from 1 turkey (discard the liver) 1/4 cup turkey fat from drippings, plus more if needed 1/3 cup all-purpose flour, plus more if needed 1/4 cup whiskey 6 cups low-sodium chicken broth 1/4 cup pure maple syrup Kosher salt and freshly ground black pepper Instructions: For the maple-whiskey brine: Combine the whiskey, maple syrup, salt, peppercorns, bay leaves, garlic, rosemary, orange peel, apple peel and 8 cups (2 quarts) water in a large pot. Bring to a boil uncovered, stirring to dissolve the salt, then turn off the heat and cover. Allow to cool completely, then place in the fridge to chill. For the turkey: Remove the turkey from its packaging and remove the bags inside that hold the neck and giblets. Rinse the neck and giblets and put them in a plastic bag in the fridge; you'll need them for the Maple-Whiskey Gravy. Rinse the turkey thoroughly with cold water. Place the turkey in a large brining bag or pot. Pour in the maple-whiskey brine, cover with cold water and place in the fridge for 16 to 24 hours so the brine can work its magic. When ready for roasting, preheat the oven to 275 degrees F. Remove the turkey from the brine and rinse it thoroughly again inside and out. Soak the turkey in cold water for 15 to 20 minutes, then rinse again and pat dry. Tuck the wings underneath the turkey, then tie the legs together with kitchen string. Place the turkey breast-side up on a rack in a large, shallow roasting pan. Cover the pan with heavy-duty foil so that it's well sealed. Roast for about 10 minutes per pound (about 2 1/2 hours for a 15-pound turkey and about 3 hours 20 minutes for a 20-pound turkey).
Remove the turkey from the oven and increase the oven temperature to 375 degrees F. Remove the foil and set aside. (Put stuffing in the bird if you wish at this point.) Rub the butter all over the skin of the turkey, getting in the crevices. Insert a probe thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back in the oven. Continue roasting, basting or brushing with the juices in the pan every 30 minutes, until the thermometer registers 165 degrees F and the juices are no longer pink. This could take another 2 to 2 1/2 hours, depending on the size of the bird. Remove the turkey from the oven and cover lightly with foil until you are ready to carve it. Pour the pan drippings into a fat separator and set aside for the Maple-Whiskey Gravy. Put the giblets and neck in a small saucepan of water over medium heat and bring to a boil. Turn the heat to medium low and simmer until the giblets are cooked, 45 minutes to 1 hour. Remove the giblets and neck, set aside and keep the water in the saucepan. In the turkey roasting pan (which should not have been cleaned!), add back 1/4 cup turkey fat. Sprinkle in the flour and whisk it into the fat to form a paste. If the paste is too thick or clumpy, add a little more fat. If it's too greasy, sprinkle in more flour. Whisk and cook the roux over medium-low heat until deep golden brown. Turn off the heat and add the whiskey, then turn the heat back on and whisk it in. Pour in the chicken broth, whisking the whole time, then add the maple syrup. Allow it to cook and thicken for several minutes, whisking occasionally. If the gravy gets too thick or if it's too salty, thin it with a little of the giblet water. If the gravy is too thin, just keep cooking until it thickens up. Taste, then add salt and plenty of black pepper. Chop the giblets and add them to the gravy. Remove as much of the neck meat as you can and add it to the gravy too. Serve immediately! ","[Burgundy, Pinot Noir, Barolo, Tempranillo]" 21851,"Baked Figs with Grappa 14 ounces/400 g dried figs 2 cups/500 ml almonds 2 tablespoons/30 ml sugar 3 ounces/100 ml grappa Instructions: Preheat the oven to 400 degrees F. With a paring knife, partially cut open the figs in half making sure to keep the fig intact. Add 1 to 2 almonds in each fig and press together to close. Place the figs in a baking dish and sprinkle with sugar. Add the remaining almonds and grappa to the baking dish. Bake the figs for 20 minutes, or until the figs are slightly golden. ","[Barolo, Barbaresco, Chianti Classico, Tempranillo]" 21852,"Gulf Rim Drinks 1-ounce Kahlua 2 ounces Tequila Lemon twist, for garnish, (optional) 1 teaspoon Pernod 2 1/2 ounces Bourbon 3 dashes bitters Lemon twist, for garnish 1 dash Grenadine 1 1/2 ounces Tequila 1/2-ounce lime juice 1-ounce pineapple juice Salt Orange wedge, for garnish Instructions: Pour Kahlua over ice. Top with Tequila. Stirring and garnish are optional. Drink should appear as 2 layers. Chill martini glass with ice water. Swirl around Pernod to coat glass and discard any excess. In an ice filled shaker, add bourbon and bitters and stir. Strain into Pernod coated martini glass and garnish with a lemon twist. Pour ingredients into an ice-filled shaker, shake, strain into salt-rimmed glass and garnish with an orange wedge. ","[Tequila, Cognac, Rum, Gin]" 21853,"Healthified Broccoli Cheddar Soup 1 bunch broccoli 1 small onion, finely chopped 1 medium red-skinned potato, diced 1/4 cup all-purpose flour 3 cups low-sodium chicken or vegetable broth 1/4 teaspoon freshly grated nutmeg 1 cup grated extra-sharp Cheddar 1 teaspoon Worcestershire sauce One 12-ounce can fat-free evaporated milk Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 2 scallions, thinly sliced Instructions: Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately. Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes. Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21854,"Piri Piri Sauce 8 turns freshly ground pepper 1 tablespoon minced garlic 1 1/4 cups olive oil 4 fresh jalapeno peppers, coarsely chopped, stems, seeds and all 2 fresh poblano peppers, coarsely chopped, stems, seeds and all 1 tablespoon crushed red pepper 1 teaspoon salt Instructions: Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from heat, and allow to cool to room temperature. When the mixture is cool, pour into the bowl of a food processor and pulse several times until smooth. Strain the sauce through a fine mesh strainer. Pour the sauce into a glass container and cover. Let sit for 7 days before using. ","[Syrah, Zinfandel, Tempranillo, Aglianico]" 21855,"Chocolate Toffee 2 cups sugar 1/3 cup water 3 tablespoons light corn syrup 12 ounces salted butter (3 sticks), cut into chunks 1/4 cup cocoa powder, preferably Droste or Valrhona 1 cup whole blanched almonds, preferably Marcona, toasted and roughly chopped Equipment: Silicone baking mat; candy thermometer Instructions: Line a sided sheet pan with a silicone baking mat, or oil it well with vegetable oil (or use a heavyweight nonstick sheet pan). Pour the sugar into the center of a saucepan fitted with a candy thermometer. Pour the water around the edge of the pan and wait to allow the water to moisten the sugar. (You can draw a clean finger through the center of the pan to allow some water to seep in.) Add the corn syrup and bring to a boil. Add the butter and boil until the mixture reaches 300 degrees F. Turn off the heat and whisk in the cocoa; then stir in the nuts. Quickly pour the mixture onto the center of the prepared pan and let it spread out \u2014 it may not reach the sides of the pan. Set aside to cool at room temperature until hard. Using your hands (I wear gloves to avoid fingerprints), pry the toffee out of the pan and break into large pieces. Store in an airtight container. The toffee will keep well for up to 2 weeks in an airtight container. ","[Port, Tawny Port, Madeira, Sherry]" 21856,"Eight Jewel Stuffing for Turkey 3 cups glutinous rice 30 dried Chinese black mushrooms 1/4 cup vegetable oil 1 1/4 cups bamboo shoots, diced 1 1/4 cups peeled water chestnuts, preferably fresh, coarsely chopped 8 Chinese sausages (lap cheung) diced 4 ounces Smithfield or country ham, diced 1 cup raw peanuts 6 scallions, green and white parts, minced 1 tablespoon minced fresh ginger 1 tablespoon minced fresh garlic 1/4 cup thin soy sauce 1/4 cup dry sherry about 4 cups chicken stock Salt and black pepper, to taste Instructions: Soak the glutinous rice in cold water for 1 hour. Soak the dried mushrooms in warm water until soft, drain reserving liquid, remove stems and discard. Slice into thin julienne strips. In a carbon steel wok, heat the oil and stir-fry the mushrooms, bamboo shoots, water chestnuts, Chinese sausage, ham, peanuts, scallions, ginger and garlic for 1 minute. Drain the rice and add to the mixture, tossing to mix well. Add the mushroom liquid, soy sauce, sherry and enough chicken stock to cover the rice mixture by 1-inch. Bring to a simmer, cover and cook just until the rice has absorbed the liquid and each grain is cooked through. Season with salt and pepper. Remove from the heat and let cool. Dip a large wooden spoon in water and stuff turkey just before roasting. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21857,"Fruit Salad 1 sugar baby watermelon, or 1/2 watermelon, seeds removed and diced 1 cantaloupe, seeds removed and diced 4 kiwi, peeled and cut into 1/4-inch thick slices 1 pint fresh raspberries 1 pint fresh blackberries 1 quart fresh strawberries, hulled and sliced 2 cups seedless white grapes 1 pineapple, peeled, cored and diced medium 4 Granny Smith apples, peeled, cored, diced medium and tossed with 1 tablespoon lemon juice to prevent oxidation 1/2 cup orange juice 1/2 cup fresh mint leaves Instructions: In a large bowl, combine watermelon, cantaloupe, kiwi, raspberries, blackberries, strawberries, grapes, pineapple, and apples. Pour orange juice over and gently fold together, Garnish with fresh mint leaves. For a more elegant presentation, all melon can be cut into balls using a melon baller, and the rest of the fruit can be arranged on a platter instead of in a bowl. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 21858,"Mashed New Potatoes with Fresh Mint 2 pounds red new potatoes, scrubbed 1/4 cup chopped fresh mint leaves 1/2 cup (1 stick) unsalted butter, cut in chunks 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Bring a large pot of salted water to a boil. Add the potatoes and cook, uncovered, for about 20 minutes, until the potatoes are fork tender. Drain the potatoes and put them in a mixing bowl while they are still nice and hot. Add the chopped mint and mash so the potatoes are chunky and green in spots. Fold in the butter and stir everything together so the butter melts. Drizzle with the olive oil and season with a healthy amount of salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21859,"Cinnamon and Pecan Pull Apart Bread Sticky Pecan Glaze: 1 stick (8 tablespoons) unsalted butter, plus more for greasing the pan 1 cup brown sugar 1/4 cup heavy cream 3 tablespoons corn syrup 1 teaspoon vanilla extract 1 teaspoon ground cinnamon Pinch of salt 1 cup pecans, chopped Bread: 4 1/2 cups all-purpose flour, plus more for dusting 1/3 cup granulated sugar 2 packets Fleischmann's? RapidRise? Yeast 1 teaspoon salt 1/2 cup milk 5 tablespoons unsalted butter 2 large eggs Instructions: For the pecan glaze: Generously grease a 12-cup fluted tube pan or 8-by-10-inch pan. Combine the butter and brown sugar in a small saucepan and heat until the butter has melted. Remove from the heat and whisk in the cream, corn syrup, vanilla, cinnamon and salt. Add the pecans and set aside.
For the bread: Combine 2 cups of the flour, the sugar, undissolved yeast and salt in a stand mixer with the dough hook attachment, or in a large bowl. Heat the milk, butter and 1/2 cup water in a small saucepan until very warm (120 to 130 degrees F); stir into the flour mixture. Stir in the eggs and enough remaining flour to make a soft dough. Continue to knead in the mixer at a speed of 1 or 2 until the dough is smooth and elastic, 3 to 5 minutes. Alternately, knead by hand on a lightly floured surface for 8 to 10 minutes. Cover; let rest on a floured surface for 10 minutes. Divide the dough into 32 pieces; roll into balls. Pour a third of the pecan glaze into the prepared pan and place a third of the dough balls over it. Repeat twice with the remaining glaze and dough. Cover and let rise in a warm draft-free space until the dough rises to the top of the pan, about 45 minutes. Or, you can let it rise in the fridge for 2 to 24 hours, in which case you should let the dough rest at room temperature for 10 minutes before baking. Preheat the oven to 375 degrees F. Bake the bread for 30 minutes. Cover with foil and bake for an additional 15 minutes. Cool in the pan for 10 minutes before inverting onto a serving plate. Serve warm. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]

" 21860,"Bourbon Cider Mop Sauce 6 tablespoons (3/4 stick) salted butter 1 1/2 cups apple cider 1/3 cup brown sugar 1/2 teaspoon freshly ground pepper 1/2 cup bourbon Instructions: Melt the butter in a saucepan. Add the cider, sugar and pepper to bring to a boil. Remove the pan from the heat and stir in the bourbon. Correct the seasoning, adding salt, to taste. ","[Bourbon, Brown Sugar, Apple Cider]" 21861,"Ice Cream Layer Cake 1 pound cake 1 cup vanilla ice cream, slightly softened 4 large peanut butter cup candies, roughly chopped
1 cup chocolate ice cream, slightly softened 1/2 cup chocolate candies, such as M and Ms, roughly chopped
1 cup chocolate chip ice cream, slightly softened Chocolate shell ice cream sauce (the type that hardens), such as Smucker's Magic Shell, for covering the top Instructions: Slice the pound cake horizontally into 3 pieces. Place the first slice in a loaf tin lined with plastic wrap. Cover the cake with the vanilla ice cream, followed by three-quarters of the chopped peanut butter cups. Add a second layer of cake and cover with the chocolate ice cream, followed by three-quarters of the chocolate candies. Place the last layer of cake on top, followed by the chocolate chip ice cream. Cover with the chocolate shell sauce, then the remaining peanut butter cups and chocolate candies. Let the sauce set for a few seconds, then fold over the plastic wrap and place in the freezer until frozen, about 4 hours. When ready to serve, pull back the plastic wrap, gently lift the cake out and peel off the wrapping completely. Slice to serve. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 21862,"Lone Linguine with White Truffle c4 ounces linguine Salt 1 egg 3 tablespoons double cream 3 tablespoons grated Parmesan Few drops white truffle oil, or to taste Freshly ground white pepper 1 tablespoon butter Instructions: Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Add the linguine and cook for 2 minutes less than the instructions on the package. Taste it to make sure it's al dente. Remove 1/2 cup of the pasta cooking water and reserve. Drain. In a bowl whisk the egg, the cream, Parmesan, a few drops of white truffle oil and a good pinch of white pepper. Put the drained pasta back into the pan you cooked it in, then add the butter and about 1 tablespoonful of the cooking water. Stir to mix. Stir in the egg mixture and keep mixing so that the pasta becomes smooth, soft and lightly coated. Taste to see if it needs any salt or any more truffle oil and act accordingly. Transfer the pasta to a bowl and eat alone, and thrillingly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21863,"Chiktay Aranso Stuffed Plantain Cups 4 to 6 smoked herring 1/2 cup olive oil
1 finely diced carrot
1 finely diced red onion
1 cup finely diced green bell pepper
1 cup finely diced red bell pepper
1 cup finely diced orange bell pepper
2 finely chopped Scotch bonnet chiles (including the seeds), plus 1 whole Scotch bonnet cl
1 tablespoon minced garlic
2 whole cloves
1 teaspoon chicken bouillon powder, or to taste
1/2 teaspoon adobo seasoning (optional based on saltiness of herring)
1 teaspoon garlic powder
1 sprig fresh thyme
Roughly chopped fresh parsley
3 tablespoons lime juice
3 cups frying oil
2 green plantains
Kosher salt
Finely diced tomato, finely diced avocado and sour cream, for garnish (optional) Instructions: Remove the saltiness of the herring by placing it in a bowl of cold water and allowing it to soak for 5 to 10 minutes. Drain the water, then place the herring in a pot of water and boil for 10 to 15 minutes. The herring should taste no more than mildly salty; if it is still salty, boil for another 5 minutes and drain. Shred the herring with 2 forks, removing any large bones. Pour the olive oil into a large skillet and set over medium-high heat. Add the carrots and red onions and cook, covered, for 2 minutes. Add the green pepper, red pepper, orange pepper and chopped Scotch bonnet chiles and cook, covered, stirring frequently, until the vegetables soften, about 5 minutes. Stir in the garlic and cook an additional minute.
Add the shredded herring. Puncture the whole Scotch bonnet cl with the 2 cloves and add it to the skillet. Add the chicken bouillon, adobo seasoning, garlic powder, thyme, some parsley and lime juice. Mix everything well. Cover and let cook down for 5 minutes. Remove from the heat. Discard the whole Scotch bonnet and the thyme sprig.
Pour the frying oil into a large skillet and set over medium-high heat. Peel the plantains and cut each into 4 to 5 pieces. Fry the pieces until lightly browned, about 4 minutes. Remove from the pan and press each piece of plantain flat; you can use a plantain press or the bottom of a small heavy pan or a plate. Mold the plantains into cup shapes (you can use a lemon squeezer or a tostonera with a rounded shape). Carefully fry the plantain cups again for 1 to 2 minutes. Drain the cups on a paper towel-lined plate or on a wire rack and sprinkle lightly with salt (optional).
Fill the fried plantain cups with the smoked herring mixture. Garnish with diced tomato, avocado and sour cream if using and enjoy!
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21864,"Tuscan Fettunta 4 large slices of Tuscan-style or dense country bread 2 cloves garlic, halved, for rubbing 1 cup extra-virgin olive oil, best available Salt Instructions: Toast the Tuscan bread on a hot BBQ grill. While the slices are still hot, rub the garlic halves on the toasted bread. Generously drizzle the extra-virgin olive oil over the toasted bread. Season with a generous amount of salt. Serve hot. ","[Chianti, Vermentino, Greco di Tufo, Garnacha]" 21865,"Roast Hanger Steak, Port Wine and Shiitake Mushroom with Roast Shallots 4 pounds untrimmed hanger steak 1 tablespoon whole black peppercorns 2 crushed bay leaves 1/2 teaspoon dry thyme 1 large onion, peeled and sliced 1 medium carrot, peeled and sliced 3 cloves garlic, smashed 1 cup full bodied red wine 1/2 cup port wine 1-ounce olive oil 1 tablespoon olive oil 12 medium shallots, peeled and trimmed 8 ounces shiitake mushrooms, stems off, washed and split, (stems added to stock) 2 ounces port wine 1/2 teaspoon butter