1 1/4 ounces gin Splash of fresh lime juice Splash of simple syrup Chilled seltzer Instructions: Slice a piece of cucumber and reserve for garnish. Peel, halve and seed the remaining cucumber. Puree in a blender until smooth, then strain through a fine mesh sieve. Fill a highball glass three-quarters of the way with ice. Add 2 ounces cucumber puree, the gin, lime juice and simple syrup and stir. (To make a batch of simple syrup, simmer equal parts sugar and water in a saucepan until the sugar dissolves, then cool.) Fill the glass with seltzer and stir again. Garnish with the reserved cucumber slice. ","[Gin, Cucumber, Lime Juice, Seltzer]" 56225,"Pulled Cuban Chicken Wraps And Cheese Fries With Turkey Bacon 4 to 6 slices turkey bacon, cooked until crisp and crumbled Reserved roasted potato wedges 1 cup shredded cheddar cheese 1 tablespoon olive oil 1 cup sliced red onions 4 reserved roasted chicken breast halves 1 cup prepared salsa 1/3 cup prepared ranch dip 4 (8-inch) spinach tortillas Instructions: Preheat oven to 375 degrees F. Arrange potatoes on a large, foil-lined baking sheet. Top with cheese and bacon pieces. Bake 8 to 10 minutes, until cheese melts. Using two forks, pull chicken apart into shreds. Set aside. Heat oil in a large skillet over medium heat. Add onions and saute 3 minutes, until soft. Add chicken and salsa and bring to a simmer. Remove from heat and stir in ranch dip. Arrange tortillas on a flat surface. Top with chicken mixture and roll up. Serve with cheese fries on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 56226,"Jade's Mini Pancakes with Blueberries 1 cup buttermilk pancake mix (recommended: Krusteaz Buttermilk) 3/4 cup water 1 1/2 tablespoons unsalted butter, at room temperature 1/2 cup heavy whipping cream 2 tablespoons powdered sugar 1 teaspoon pure vanilla extract 1 pint blueberries Instructions: Preheat a griddle or large skillet over medium heat. In a small bowl, whisk together the pancake mix and water until just blended and slightly lumpy. Melt the butter on the griddle. For each pancake, add 1 tablespoon of batter to the griddle. Cook for 1 to 1 1/2 minutes each side until golden brown. In a clean bowl, using an electric handheld mixer, beat the heavy whipping cream until thick. Add the sugar and vanilla. Continue whipping until the cream forms stiff peaks. Top the pancakes with whipped cream and fresh blueberries. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 56227,"Tuscan White Bean and Garlic Soup 2 tablespoons butter 1 tablespoon olive oil 2 shallots, chopped 1 sage leaf 2 (15-ounce) cans cannellini beans, drained and rinsed 4 cups low-sodium chicken broth 4 cloves garlic, cut in 1/2 1/2 cup cream 1/2 teaspoon freshly ground black pepper 6 slices ciabatta bread Extra-virgin olive oil, for drizzling Instructions: Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat. Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Chianti]" 56228,"Brandied-Bacony Chicken 1 (2 1/2 to 3-pound) chicken 2 rashers (strips) streaky bacon 1/4 cup brandy Instructions: Heat oven to 425 degrees F. In a small frying pan, cook the bacon over medium heat until it's crisp and the pan full of gorgeous bacony fat, about 4 minutes. Take the pan off the heat, the bacon out of the pan and straight into the cavity of the chicken, sitting the chicken breast side up in a roasting pan as you do so. Pour the brandy into the still hot frying pan and let bubble for a minute. Pour the brandy mixture over the chicken. Place the roasting pan into the hot oven and roast for 45 minutes, making sure juices run clear between leg and body. Let rest 10 minutes before carving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56229,"Loin of Pork Stuffed with Cepes or Truffles 1 (4-pound) loin of pork 3 truffles or 2 ounces dried cepes (porcinis) Salt Freshly ground black pepper Cloves garlic, thinly sliced 3/4 pint (1 1/2 cups) hot meat stock or water 1/4 pint (1/2 cup) white wine Serving suggestions: find salad and some sauteed potatoes Instructions: Ask your butcher to bone the loin and remove the rind, but keep both bones and the rind for the cooking. If you are using dried cepes, cover them with warm water and leave to soak for 30 minutes or until they are soft. Drain, reserving the liquid. Preheat the oven to 325 degrees F. Lay the meat on a board and season well with salt and pepper. Cut the truffles or cepes into little pieces and lay at intervals along the meat interspersed with slivers of garlic. Roll the meat up and tie it with string into a long bolster shape. Place it in a roasting pan surrounded by the bones and the rind cut into strips. Roast the preheated oven for 30 minutes. Pour in the hot stock or water, the wine, and the liquid from the cepes. Cover and cook for a further 2 to 2 1/2 hours. Remove the pork and keep hot. Strain the juices and reduce, then season to taste. Serve with the sliced pork. Or, if serving the pork cold, pour off the juices into a bowl and chill. Remove the fat, but keep it for frying bread or little potatoes--it has a splendid flavor. The juices will have jellied and should be chopped and arranged around the cold pork in a serving dish. Serve with what you will, such as a fine salad and some sauteed potatoes. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 56230,"Cedar Plank-Smoked Salmon 3/4 cup packed light brown sugar 1/2 cup kosher salt Freshly ground pepper 1 pound skin-on center-cut wild salmon fillet 2 slices lemon 3 to 4 sprigs thyme
Instructions: Brine the fish: Combine the brown sugar, salt, 1 teaspoon pepper and 4 cups water in a large bowl. Stir until the sugar and salt dissolve. Add the salmon and weigh down with a can or skillet to keep it submerged. Cover and refrigerate at least 2 hours or overnight. Soak the wood chips and cedar plank in water 1 hour, then prepare your grill for smoking. About 30 minutes before smoking, remove the salmon from the refrigerator; drain and pat dry. Place the salmon, skin-side down, on the cedar plank and season with salt and pepper. Top with the lemon slices and thyme sprigs. Let stand at room temperature to dry out, 30 minutes. Once the grill reaches 250 degrees F, place the plank with the salmon on the cooler side of the grill. Close the grill and let smoke until golden and just cooked through, about 20 minutes. If using a gas grill, turn off the flame and let the fish sit 10 more minutes (this is not necessary if using charcoal; it imparts more smoky flavor). Remove from the grill and serve hot or at room temperature. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 56231,"Breakfast Grilled Cheese 1/3 cup whipped cream cheese 1/4 cup small-curd cottage cheese 2 tablespoons confectioners' sugar, plus more for topping 4 frozen waffles (untoasted) 1 to 2 tablespoons jam (any flavor) 1 tablespoon unsalted butter, plus more if needed Ground cinnamon, for topping Instructions: Mix the cream cheese, cottage cheese and confectioners' sugar in a medium bowl. Spread 2 waffles with the jam, then top with the cream cheese mixture; cover with the remaining 2 waffles.
Melt the butter in a large skillet over medium-high heat. Add the sandwiches and cook until golden and crisp, about 3 minutes per side, adding more butter to the pan if needed. (Adjust the heat if the waffles are browning too quickly.)
Let the sandwiches rest 1 minute before serving. Sprinkle with confectioners' sugar and cinnamon.
","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 56232,"Yogurt-Horseradish-Dill Dressing 1/2 cup full-fat plain Greek yogurt 2 tablespoons sweet pickle relish
1 teaspoon prepared horseradish
1 teaspoon honey
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
2 tablespoons chopped fresh dill
Instructions: In a large bowl, whisk together the yogurt, relish, horseradish, honey, vinegar and mustard. Add the dill and toss. Cover and refrigerate until ready to serve. Serve with broccoli slaw or any other summer side. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 56233,"Feta Cheese Waffles Cooking spray One 8-ounce block Greek feta 2 cups quartered yellow and red cherry tomatoes 1/2 cup olive oil 1/4 cup pitted kalamata olives 2 tablespoons finely chopped parsley 1 tablespoon finely chopped oregano 2 cloves garlic, minced or grated Zest of 1 lemon Kosher salt and freshly ground black pepper Instructions: Preheat a shallow waffle iron to its highest setting. Spray the iron on the top and bottom with cooking spray. Place the block of feta in the center of the waffle iron, then press until the feta melts and the waffle iron closes. Allow to cook until golden brown and crisp, 3 to 5 minutes. Mix together the tomatoes, olive oil, olives, parsley, oregano, garlic and lemon zest and pour into a food processor. Briefly pulse until the mixture looks coarse. Taste and season to your liking. Remember, feta is salty; do not over season with salt. Remove the feta waffle from the waffle iron and cut into 8 wedges. Place on a platter and serve with the tomato mixture. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 56234,"Whole Roasted Baby Flounder with Sweet Onion Marmalade 12 cups finely sliced Wadmalaw Sweets or other sweet onions, such as Vidalia or Maui (about 3 pounds) 1 1/2 cups chicken stock 2 cups heavy cream 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup red wine vinegar 4 12- to 18-ounce dressed baby flounders 1 cup all-purpose flour 1 tablespoon salt 1 tablespoon freshly ground black pepper 1/4 cup peanut oil 8 tablespoons unsalted butter Instructions: To prepare the marmalade, bring the onions and stock to a simmer in a heavy-bottomed saucepan over medium-high heat. Reduce the heat to low, cover, and let gently simmer for 1 hour, stirring occasionally. Meanwhile, put the cream in a small heavy-bottomed saucepan and bring to a simmer over medium heat. Reduce the heat to low and simmer for 30 minutes or until the cream reduces by half. Uncover the onions, add the salt and pepper, and increase the heat to medium. Cook the onions, stirring occasionally, for about 10 minutes or until the liquid begins to get syrupy. The onions should be very slightly browned. Stir in the reduced cream and simmer for about 20 minutes or until the mixture is a little thicker than heavy cream. Add the vinegar, stir to combine well, and simmer for 1 to 2 minutes to meld the flavors. Keep warm while cooking the fish. (Cooled and then tightly covered, the marmalade will keep in the refrigerator for 2 to 3 days.) Preheat the oven to 400 degrees F. Rinse the flounder and pat dry. In a shallow plate, combine the flour, salt, and pepper. Dredge both sides of the flounder in the seasoned flour, shaking to remove the excess. Heat the oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. One at a time, carefully lay the flounder in the skillet, white-skin side down. After 2 minutes, sneak a peak at the bottom side to make sure it is browning without burning, but don't be timid--a nice nutty brown is good. Carefully turn the flounder with a spatula and cook about 2 minutes or until browned. Transfer the fish to a baking sheet large enough to hold them all in a single layer. Roast the flounder in the top third of the preheated oven for 6 to 8 minutes, depending on their size. Look closely: the inside of the fish should be just flaky and opaque. It is important not to overcook them. While the fish are roasting, warm the marmalade to a simmer. Place the fish on warm serving plates, top with the warm sauce, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56235,"Roasted Pineapple with Whipped Cream 6 slices fresh or canned pineapple Butter flavored cooking spray 3 tablespoons dark brown sugar 1 cup heavy whipping cream, cold 1/2 cup confectioners' sugar 2 tablespoons white rum Small bunches mint or leaves, for garnish Instructions: Spray both sides of the pineapple rings with nonstick cooking spray. Rub the pineapple slices with the dark brown sugar. In a small chilled bowl, beat the cold whipping cream with an electric beater until it starts to thicken. Add the confectioners' sugar and beat until it forms soft peaks. Add the rum and continue beating until medium stiff peaks form. Heat a grill or grill pan until very hot. Spray the grill with more nonstick cooking spray. Brush the pineapple slices with butter and lay the pineapple in a single layer on the grill until browned, turning once, 1 to 2 minutes per side. Add the pineapple and let roast until brown. Remove to a plate and allow to cool slightly. Arrange the pineapple slices on a serving platter, then add a large dollop of the chilled whipped cream to each slice. Serve 2 pineapple rings per person. Garnish; with small bunches of mint or a few mint leaves. ","[Sauvignon Blanc, Moscato, Riesling, Vinho Verde]" 56236,"Butter Pecan Crumpets 1 1/2 cups all-purpose flour 1 teaspoon sugar, plus extra for sprinkling
1/4 teaspoon fine salt
1/2 cup milk, warmed to about 100 degrees F
1 teaspoon active dry yeast
1/4 teaspoon baking soda
Coconut oil cooking spray, for spraying the skillet and molds 1/2 cup pecans, chopped
Apricot jam, for serving
Unsalted butter, for serving
Instructions: In a large bowl, whisk together the flour, sugar and salt to combine. Combine the milk and 1/2 cup warm water (about 100 degrees F) in a bowl and sprinkle with the yeast. Once the yeast starts to bubble, after 3 to 5 minutes, pour the liquid into the dry ingredients and stir with a wooden spoon to combine. The batter will be thick. Cover the bowl with plastic wrap and let it rise in a warm place for 30 minutes. The mixture will rise slightly and some bubbles will form on top. Stir the baking soda and 1/4 cup warm water (about 100 degrees F) into the batter. Cover back up and let rest until doubled in size, another 30 minutes. Spoon the mixture into a large liquid measuring cup with a pouring spout for ease of pouring into the crumpet molds. Put a cast-iron skillet over low to medium-low heat and spray with the cooking spray. Spray four 3-by-1-inch ring molds with the cooking spray and place in the hot skillet. Fill each ring half full with batter (the batter should spread inside the rings; if not, add another 1/4 cup water and stir well to thin it). Wait for bubbles to start to form, then top with some pecans and sprinkle with sugar. The bubbles will help keep the pecans and sugar from sinking to the bottom of the crumpets. Cook until golden on the bottom, 6 to 8 minutes. Remove the rings, flip and cook another 1 to 2 minutes, just to cook the other side. Repeat with the remaining batter. Serve with apricot jam and butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56237,"Roasted Eggplant Garlic Salad 1 small eggplant 1 onion 2 cloves garlic, unpeeled 1 tablespoon extra-virgin olive oil 2 teaspoons balsamic vinegar 1 tablespoon freshly squeezed lemon juice 1 tablespoon grated Parmesan Salt and coarsely ground black pepper 1/4 cup loosely packed cilantro, roughly chopped Instructions: Preheat oven to 400 degrees F. Rub the eggplant and onion with the olive oil. Place on a baking sheet. Bake until the eggplant and onion have both softened, turning once, about 25 to 30 minutes. Add the garlic to the baking sheet with the eggplant and onions at the halfway point, after about 15 minutes. Cool until warm enough to handle. Peel the eggplant and the garlic and place in the bowl of a food processor. Cut the onion into quarters or large chunks, and add to food processor. Add vinegar, lemon juice, Parmesan, salt, and pepper. Pulse until combined. Pulse longer if making a dip. Add cilantro. Taste and adjust seasonings. Refrigerate until ready to eat. ","[Barolo, Chianti, Tempranillo, Garnacha]" 56238,"Cherry Jam Devil\u2019s Food Cake Nonstick cooking spray 3/4 cup unsweetened cocoa powder, plus more for dusting the pans
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 1/4 cups granulated sugar
3/4 cup packed light brown sugar
1/2 cup vegetable oil
3/4 cup hot coffee
2 teaspoons vanilla extract
3 large eggs, at room temperature
1 cup sour cream, at room temperature
1 cup Cherry Jam Filling, recipe follows 2 cups of your favorite chocolate frosting
2 tablespoon cornstarch 2 cup frozen pitted sweet cherries
2/3 cup granulated sugar
1 tablespoon lemon juice
Instructions: Preheat the oven to 350 degrees F. Lightly spray two 9-inch-round cake pans with non-stick cooking spray and dust with cocoa powder. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the butter, granulated sugar, brown sugar and oil in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2 minutes. Meanwhile, whisk together the hot coffee, 3/4 cup cocoa powder and vanilla in a medium bowl until smooth. Add the eggs to butter mixture one at a time, mixing well and scraping down the bowl between each addition. Beat in the coffee mixture until well combined. Add half of the flour mixture and beat just until combined, then beat in the sour cream followed by the remaining flour mixture. Scrape down the bowl and beat 1 minute more. Divide the batter between the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to racks. When the cakes are cool enough to handle, turn them out onto the racks to cool completely before frosting. To assemble the cake, place one cake layer onto a serving platter or cake stand. Trim the top with a long serrated knife to make it level, if needed. Spread half of the Cherry Jam Filling on top in an even layer. Top with the other cake layer and frost the entire cake with chocolate frosting. Spread the remaining Cherry Jam Filling on top of the cake. Stir together 2 tablespoons water with the cornstarch in a small bowl until the cornstarch dissolves. Combine the cherries, sugar, remaining 6 tablespoons water and the lemon juice in a medium pot over medium heat and simmer for 2 minutes. Stir in the cornstarch mixture and continue to simmer, stirring occasionally, until the mixture has thickened and looks clear and shiny, about 5 minutes. Cool to room temperature and then refrigerate, covered, until cold, about 1 hour. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 56239,"Welsh Rarebit 3 tablespoons unsalted butter 3 tablespoons all-purpose flour
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper 2 teaspoons Worcestershire sauce
1 cup heavy cream
1/2 cup dark beer, either a porter or a stout
2 cups (8 ounces) shredded sharp Cheddar 4 to 6 slices pumpernickel bread, toasted
Instructions: Melt the butter in a medium saucepan over medium-high heat, then whisk in the flour. Whisk in the Dijon and season with some salt and pepper. Cook for 3 minutes, whisking continually. Whisk in the Worcestershire, then the cream and beer; whisk out any lumps. Bring the mixture to a boil and cook out the alcohol, about 1 minute. Stir in the Cheddar and let melt. Keep stirring over medium-high heat until thickened, 4 to 5 minutes. Serve over the pumpernickel toast. ","[Chardonnay, Riesling, Pinot Gris, Sparkling Shiraz]" 56240,"Pumpkin Fettuccini with Chicken 2/3 cup canned pumpkin, use a 15-ounce can and reserve the remaining for the sauce(recommended: Libby's) 2 eggs 1 1/2 teaspoons salt 3 cups flour 1/4 cup water 2 tablespoons butter 4 tablespoons olive oil 2 garlic cloves, crushed 1 cup Chardonnay 1/4 cup olive oil 1/4 teaspoon garlic salt 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon dried basil 1 1/2 pounds chicken breasts, boneless, skinless 8 ounces mushrooms, cleaned and sliced 2 tablespoons flour, plus 4 tablespoons 6 tablespoons butter 1 1/2 cups Chardonnay 3 cups water 1 ounce chicken bouillon 12 fresh basil leaves, chopped 1/2 teaspoon garlic powder 14 ounces artichoke hearts, sliced in wedges 2 ounces Gruyere 2 ounces Parmesan 2 ounces whipping cream Grated Parmesan, for garnish Fresh basil leaves, for garnish Instructions: Combine ingredients for the fettucine in a food processor except butter, oil and garlic. \Knead\ the ingredients in the food processor for about 10 minutes to make a stiff smooth dough. Wrap dough in plastic wrap and let rest for 10 minutes. Roll flat with a rolling pin or pasta machine so that the dough is very thin and cut into noodles. Chill until ready to cook. (Can freeze extra pasta.) For the Chicken: Combine Chardonnay, olive oil, garlic salt, salt, sugar, and basil to make a marinade. Clean and trim chicken breasts and add to marinade. Transfer marinade and chicken breasts into plastic bag and marinate overnight in refrigerator. Preheat the grill. Grill the chicken until cooked through. Remove from the grill, cool, slice chicken thinly and set aside. To make the sauce: Toss mushrooms and 2 tablespoons flour together. In a large skillet over medium heat on stovetop, brown mushrooms in 6 tablespoons butter. Stir in additional 4 tablespoons flour and brown slightly. Add the Chardonnay and 3 cups water, and stir until thick. Add and stir in chicken bouillon, basil leaves,garlic powder and remaining pumpkin puree. Add chicken to sauce and cook slowly on low heat until ready to serve. Before serving, add artichoke hearts, Gruyere cheese, Parmesan cheese and whipping cream to chicken and sauce. To make the Fettucine: Bring salted water to a boil on stovetop and boil fettuccini noodles for 12 minutes until tender but firm. Brown the garlic in the butter and olive oil and toss together with cooked and drained noodles. Serve sauce over noodles. Garnish with grated Parmesan cheese and fresh basil leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 56241,"Caramel Cream Puffs with Craquelin 1 stick (8 tablespoons) unsalted butter, at room temperature 2/3 cup sugar
1 cup all-purpose flour
Food coloring, in color of choice 6 tablespoons unsalted butter 1 teaspoon sugar
1/4 teaspoon fine salt
1 cup all-purpose flour
3 large eggs
1 large egg yolk
4 ounces cream cheese 1/4 cup sugar
1 1/2 cups heavy cream
1/4 teaspoon vanilla extract
1/4 cup dulce de leche, or your flavor of choice Food coloring, in color of choice, optional Berries Melted chocolate decor
Instructions: Arrange a rack in the middle of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Place a stand mixer bowl and whisk attachment in the freezer for your filling. For the craquelin: Add the butter and sugar to a second stand mixer bowl fitted with the paddle attachment and beat until combined. Add the flour and beat to combine. Stir in a few drops of food coloring of choice and beat until uniform in color. Scoop the paste out onto a sheet of parchment paper with a rubber spatula. Cover with another piece of parchment paper and use your hands to press out into an even sheet. Then roll gently a few times with a rolling pin to flatten to an even 1/8-inch thick. Transfer to a baking sheet and freeze for 20 minutes. When the craquelin is frozen, remove it from the freezer. Peel the top piece of parchment off and cut rounds with a 2-inch round cutter. For the choux dough: Combine the butter, sugar, salt and 1 cup water in a medium saucepan over low heat. Once the butter has melted, bring it to a boil over medium heat. As soon as it boils, remove the pan from the heat and sift the flour directly into the pan. Stir the batter into a paste with a wooden spoon; you will have to beat it hard. Return the pan to medium heat. Stir the batter continuously until it pulls away from the sides of the pan and is slightly shiny, about 3 minutes. Transfer the batter to a stand mixer bowl fitted with the paddle attachment and beat until slightly cooled, about 3 minutes. Add the eggs, one at a time, incorporating each one thoroughly before adding the next. Fit a large pastry bag with tip #808 and fill with the choux dough. Pipe twelve 2-inch circular mounds, about 2 inches apart, onto the prepared baking sheet. If the batter has a peak, dab it smooth with a wet fingertip. Beat the egg yolk with 1 tablespoon water and brush the surface of the puffs with the beaten yolk. Using a small offset spatula, gently lift the craqulin rounds off the parchment and place on top of the cream puffs. Bake on the middle rack for 20 minutes, then reduce the oven temperature to 325 degrees F and continue baking until the puffs are golden brown, light, airy and crisp, 30 to 35 minutes more. If the cream puffs still don't feel completely dry and crisp at the end of the baking time, poke a hole in the bottom with a paring knife and place them back into the oven for a few more minutes to crisp up. Remove from the oven and cool completely on a wire rack. For the filling: Remove the stand mixer bowl and whisk attachment from the freezer. Add the cream cheese and sugar to the bowl and beat on high speed until completely combined. Add the heavy cream and vanilla and mix on low speed until mostly combined. Increase the speed to high and whip until soft peaks form. Add the dulce de leche (or your flavoring of choice) and beat until stiff peaks form. If you would like to tint your cream filling, add a few drops of food coloring at this point. To assemble: Cut the puffs in half with a serrated knife and set the tops aside. (If the puffs are very moist inside, scoop out the excess dough and re-crisp them in a 350 degree F oven for about 5 minutes. Cool completely before continuing.) Pipe with an open star tip or spoon the whipped cream filling into the bottom halves of the cream puffs. Replace the puff tops. Pipe a small star or dollop of whipped cream on top and decorate as desired with berries or melted chocolate.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56242,"Maple Bacon Ice Cream 1 cup grade B maple syrup 4 cups half-and-half 1 1/2 cups granulated sugar, divided 5 egg yolks 1/2 pound thick-cut bacon (about 6 slices) Instructions: In a medium saucepan over moderate heat, reduce the maple syrup to 1/2 cup. Set aside. Over moderate heat in a medium saucepan, heat the half-and-half with 1/2 cup sugar until hot and just bubbling around the edges. In a medium bowl, whisk the yolks with 1/2 cup sugar, then add 1 cup hot half-and-half mixture in a slow stream, whisking constantly. Pour the whole egg mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and registers 170 degrees F on a thermometer. Do not let boil. Pour the mixture through a fine mesh sieve into a medium bowl and whisk in the maple syrup. Cover with parchment paper letting the paper touch the surface of the mixture, to prevent a skin from forming. Chill the mixture until very cold, at least 6 hours and up to overnight. Preheat the oven to 425 degrees F. Line a rimmed sheet pan with heavy foil. Place a baking rack over the lined sheet pan and arrange the bacon slices across the rack next to each other. Bake until crispy, about 15 minutes. When cool enough to handle, finely chop. Line a sheet pan with parchment paper and set aside. Place the remaining 1/2 cup sugar in the saucepan and cook over medium heat, stirring with a fork, until the sugar starts to melt. Stop stirring and cook until the sugar is a golden caramel color, about 10 minutes. Add the bacon and stir to coat. Pour onto prepared baking sheet and let harden. Chop the candied bacon into small pieces. Freeze the custard in an ice cream maker according to the manufacturer's instructions, 20 to 30 minutes and at the last minute, add the candied bacon and let churn until just combined. Transfer to an airtight container and freeze. BYOC: Try adding some cayenne pepper to your chopped bacon before you stir it into the melted sugar. Special equipment: candy thermometer, ice cream maker. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 56243,"Yellow Rice with Corn 1/2 cup Achiote Oil, recipe follows 1 cup Sofrito, recipe follows 1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives 2 tablespoons kosher or fine sea salt 1 teaspoon ground black pepper 1 teaspoon ground cumin 2 bay leaves 3 cups long-grain rice 2 cups frozen corn kernels, defrosted 5 cups chicken broth, homemade or store-bought, as needed 1 cup olive oil 2 tablespoons achiote (annatto) seeds 2 medium Spanish onions, cut into large chunks 3 to 4 cubanelle or Italian frying peppers 16 to 20 cloves garlic, peeled 1 large bunch cilantro 3 to 4 ripe plum tomatoes, cored and cut into chunks 1 large red bell pepper, cored seeded and cut into large chunks Instructions: Heat the Achiote Oil in a Dutch oven or other heavy 4 to 5-quart pot with a tight fitting lid over medium-high heat. Stir in the Sofrito and alcaparrado and cook until the liquid is evaporated and the Sofrito is sizzling. Season with the salt, pepper, and cumin. Toss in the bay leaves. Raise the heat to high and add the rice and corn. Cook, stirring, until the rice is coated with the oil and the grains begin to turn \chalky,\ about 3 minutes. Pour in enough chicken broth to cover the rice by 1-inch. Bring to a boil and cook until the level of the broth meets the level of the rice. Lower the heat to very low, stir the rice thoroughly but only once, and cover. Cook until the rice is tender but with a little bite and all the liquid is absorbed, about 20 minutes. Fluff with a fork before serving. Heat the oil and achiote seeds over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil a nasty green. Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops. Strain as much of the oil as you are going to use right into the pan; store the remaining oil for up to 2 days at room temperature in a jar with a tight fitting lid. Place the onion and cubanelle or Italian peppers in the work bowl of a food processor and pulse until coarsely chopped. With the motor running, add the remaining ingredients, 1 at a time, and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 56244,"Crawfish Fettuccini (Shaq-a-Roni and Cheese) 2 sticks butter 2 medium white onions 2 pounds frozen Louisiana crawfish Salt, pepper and cayenne, to taste 1 (8-ounce) block Velveeta 1 quart heavy cream 1 pound fettuccini, cooked 3 ounces grated Parmesan Instructions: In a large saute pan melt butter and add onions. Saute until cooked through and well browned. Ease crawfish into onion mixture and add salt, pepper and cayenne. Cook for 3 minutes. Add Velveeta and heavy cream. Pour over drained fettuccini. Top with Parmesan. In a preheated 350-degree oven, bake for 15 to 20 minutes. Remove and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 56245,"Greens with Crispy Onions and Chili Crisp 3 bunches hearty greens (about 12 ounces/336 grams per bunch), such as kale, mustard greens, collards or chard 2 tablespoons neutral oil 1 1/2 teaspoons kosher salt 1 tablespoon grated fresh ginger 4 cloves (16 grams) garlic, thinly sliced 2 tablespoons unseasoned rice vinegar Chili crisp, for serving Store-bought crispy onions, for serving Instructions: Remove any tough stems from the greens and tear the leaves into large pieces. Wash well in a colander, letting excess water cling to the leaves. Heat a large Dutch oven over medium heat and add the oil. When the oil is hot, add enough greens as will fit in the pan and stir to coat in the oil. Cook until they wilt down enough that you can add the second batch, 1 to 2 minutes. Add the remaining greens and salt and stir to combine. Cover and cook, stirring occasionally, until the greens are tender but still bright green, 10 to 15 minutes. Create an open space in the middle of the pan and add the ginger and garlic. Cook until sizzling and fragrant, about 1 minute. Drizzle with the vinegar, toss and remove from the heat. Serve the greens drizzled with chili crisp oil and crispy onions. Leftover greens will keep in the refrigerator for 2 to 3 days. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 56246,"Sunny\u2019s Easy Tomato and Basil Lasagna Roll-Ups 24 lasagna noodles (from about two 1-pound packages) Kosher salt and black pepper
One 15-ounce container ricotta 4 cups shredded 2- to 6-cheese blend that contains mozzarella (along with provolone, Parmesan, Asiago, pecorino or jack cheese)
1 cup chopped fresh basil, plus more for garnish
1 cup chopped fresh Italian parsley, plus more for garnish
1 teaspoon red cl flakes
2 large eggs, whisked
Zest of 1 lemon One 24-ounce jar tomato and basil pasta sauce
Grated Parmesan, for garnish
Instructions: Steam your noodles: Place noodles in a metal baking pan with sides, making sure to spread out. Pour steaming-hot salted water over the top, moving noodles around a bit to be sure the water gets between them. Cover tightly with aluminum foil and let rest for 20 to 25 minutes. When ready to assemble, remove one at a time as you go and pat dry. Make the filling: Add the ricotta, cheese blend, basil, parsley, red cl flakes, egg, lemon zest, a pinch of salt and a few hefty grinds of black pepper to a large bowl. Stir to combine. Assemble: Preheat the oven to 375 degrees F. Add half the tomato sauce to a 9-by-13-inch baking dish and spread or tilt to even it out. Take one lasagna noodle and lay flat on the counter, then add a scoop of filling to the center and spread it along the length. Roll up the noodle and place it standing on end in the dish, nestling the rolls together as you go to hold the seams secure. Repeat with the rest of the noodles until the dish is full. Pour over remaining tomato sauce and spread to even out. Cover dish with aluminum foil. Bake until sides are bubbly and a few edges are golden, about 20 minutes. Uncover and cook until edges begin to brown, another 5 to 10 minutes. Garnish with Parmesan and more herbs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 56247,"Sausage and Apples, Normandy-Style 3 or 4 links (about 1 pound) fresh French white sausage (boudin blanc) or bockwurst, cut into 3/4-inch slices 4 small Granny Smith or other firm, tart apples, about 1 1/2 pounds, peeled, cored, halved, and cut into 1/4-inch crosswise slices Ground cinnamon 1/4 cup Calvados, applejack or good apple cider 1/4 cup heavy cream Chopped fresh parsley leaves, for garnish Instructions: Preheat the oven to 350 degrees F. In a large cold skillet, arrange the sausage slices in 1 layer. Set over medium-high heat, and cook, turning the slices once or twice until they are crisp and nicely browned on both sides, about 10 minutes. Remove from the heat and set aside. In a 2-quart casserole, arrange a layer of about 1/4 of the sausage slices. Cover the sausage with a layer of about 1/4 of the apple slices. Sprinkle lightly with cinnamon. Continue in this manner to make 4 layers, ending with the apple slices. Stir the Calvados into the skillet in which the sausage was browned, scraping up any crusty, brown bits that cling to the bottom of the pan. Stir in the cream until well blended, Pour this mixture evenly over the casserole. Cover, and bake for 1 hour until the apples have cooked down and the mixture is bubbling. Sprinkle with parsley before serving. ","[Burgundy, Pinot Gris, Riesling, Gavi]" 56248,"From the Pantry: Crunchy Bean, Rice and Corn Bake 1/2 cup converted white rice One 14.5-ounce can diced tomatoes 1 tablespoon chili powder 1 tablespoon white vinegar 1 small chipotle en adobo, finely chopped into a paste Kosher salt 8 cups corn tortilla chips One 15-ounce can black beans, strained and rinsed One 11-ounce can corn niblets, strained and rinsed One 8.5-ounce can creamed corn 1 cup jarred salsa 1/2 cup sliced pickled jalapenos Instructions: Preheat the oven to 400 degrees F. Cook the rice according to package directions; let cool. Meanwhile, stir the tomatoes, 2 cups water, chili powder, vinegar, chipotles en adobo and 1/2 teaspoon salt together in a large skillet. Bring to a high simmer over medium-high heat, then cook, stirring frequently, until the sauce thickens (much like jarred tomato sauce) and the chili powder flavor has mellowed, 12 to 15 minutes. Pour the sauce into a 9-by-13-inch baking dish. Add 6 cups of the tortilla chips, and toss to coat. Finely crush the remaining chips; set aside. Scatter the cooked rice over the chips, then the black beans and niblets. Finally, dollop the creamed corn evenly over the top. Cover the baking dish with foil, and bake until hot, 25 to 30 minutes. Dollop the top with salsa, garnish with the jalapenos, scatter with the crushed tortillas and serve. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 56249,"Barbecue Marlin with Spicy Yellow Rice with Red Beans, and Avocado Puree 2 tablespoons ancho cl powder 2 teaspoons sugar 1 teaspoon ground fennel 1 teaspoon ground cumin 1 teaspoon kosher salt 1/4 teaspoon ground pepper 4 (7-ounce) marlin fillets 2 tablespoons olive oil 1 jar barbecue sauce Spicy Yellow Rice with Red Beans, recipe follows Avocado Puree, recipe follows 2 tablespoons olive oil 1 large red onion, finely chopped 3 cloves garlic, finely chopped 3 tablespoons ancho cl powder 2 teaspoons ground cumin 1/4 teaspoon cayenne 2 cups long grain rice 4 cups water Pinch saffron, toasted and crumbled Salt 1 1/2 cup cooked red beans 1/4 cup thinly sliced green onions 2 ripe avacodo, peeled, pitted, and coarsely chopped 3 tablespoons fresh lime juice 1 tablespoon honey 3 tablespoons chopped cilantro Salt and pepper Instructions: Combine the ancho cl powder, sugar, ground fennel, cumin, 1 teaspoon salt, and 1/4 teaspoon ground pepper in a small bowl. Sprinkle 1 side of the marlin with about 1 teaspoon of the spice mixture. Heat oil in a large saute pan and sear the fish, spice-side down, until golden brown. Turn the fish over and cook for 3 to 4 minutes. Brush with the barbecue sauce, turn over, and cook for 30 seconds. Turn over and brush with more of the sauce. Keep warm. In the center of each of 4 dinner plates, place 2 heaping tablespoons of Spicy Yellow Rice with Red Beans. Place a marlin fillet on top of the rice at an angle. On one side of the marlin fillet, at the base of the mound of rice, place a dollop of Avocado Puree. Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook 1 minute. Add the ancho, cumin, and cayenne and cook for 2 minutes. Add the rice and stir to coat each grain with the mixture. Add the water and saffron, and salt, to taste. Bring to a boil. Cover the pot, lower the heat, and cook for 12 to 15 minutes, until the water is absorbed and the rice is tender. Fold in the beans and green onions and re-season. Place avocado and lime juice in a food processor and process until smooth. Add the honey and pulse 3 times. Add the cilantro and pulse until just combined but there are still some flecks. Season with salt and pepper, to taste. ","[Cabernet Sauvignon, Zinfandel, Tempranillo, Garnacha]

" 56250,"Queso Fundido 1 cup white wine 1/2 pound mozzarella, grated 1/2 pound Monterey jack, grated 1/2 pound goat cheese crumbled 2 poblano peppers, roasted, peeled, seeded and finely chopped 1/4 pound Spanish chorizo, grilled and finely diced 6 cloves roasted garlic, smashed to a paste Salt and freshly ground pepper Flour tortillas, for serving Blue corn tortilla chips, for serving Instructions: Bring the wine to a simmer in a double boiler. Add the mozzarella and jack cheeses and stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with flour tortillas and blue corn chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 56251,"Calamari Rellenos Corn Puree, recipe follows Red Pepper Sauce, recipe follows 1 box calamari, ask for tubes only 3 to 5 per box Rock Shrimp Stuffing, recipe follows Tempura Batter, recipe follows Goat cheese Chives, chopped Tomato concasse Black beans, whole cooked 8 ears corn, grate on hand grater (coarse) 2 cups chicken or vegetable stock 1 tablespoon cumin 1 tablespoon cayenne pepper Salt and pepper 2 cups roasted red peppers (3 large peppers) 1/2 cup chicken or vegetable stock 1/2 cup cream 1 lime, juiced 1 teaspoon kosher salt 1 tablespoon shallots, chopped 2 cups cooked rock shrimp (chop rough) 2 tablespoons chives 1 large roasted red pepper chopped 3/4 cup black beans, cooked 1 tablespoon cilantro and parsley mix, chopped 1 cup goat cheese 3/4 cup pepper Jack cheese, grated Salt and pepper, to taste 1 1/2 cups rice flour 2 tablespoons flour
1/4 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups cold water Instructions: Assembly: Prepare Corn Puree and Red Pepper Sauce and set aside. Clean calamari and check to make sure there are no holes. Make sure shrimp stuffing is cooked before stuffing calamari tube. Stuff full but allow room to pinch the end shut prior to frying. Coat calamari with tempura and fry at 330 degrees Fahrenheit until outside is golden brown. Cover plate with Corn Puree and place calamari on top. Paint with Red Pepper Sauce. Garnish with goat cheese, chives, tomato concasse and black beans. For Corn Puree: Simmer for 10 minutes. Blend with hand blender. Mix all ingredients and simmer for 5 minutes. Puree, strain and put in squirt bottle. Saute shallots, shrimp and chives together. Cool on sheet pan. Mix with remaining ingredients. Mix dry ingredients. Add water slowly, finish with a few ice cubes. Hold over a bowl filled with ice. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 56252,"Pizza with Fried Calamari (from Al Forno) Pizza Margherita, recipe follows 5 ounces calamari, tubes and tenticles cleaned 1 cup all-purpose flour Hot Pepper Infused olive oil, recipe follows Sliced scallions 6 ounces Pizza Dough, recipe follows 1/4 cup virgin olive oil, for brushing and drizzling 1/2 teaspoon minced fresh garlic 1/2 cup loosely packed shredded fontina
2 tablespoons freshly grated Pecorino Romano 6 tablespoons chopped canned tomatoes, in heavy puree 8 basil leaves 1 tablespoon active dry yeast 6 cups high-gluten flour 2 1/2 teaspoons kosher salt Extra-virgin olive oil 3 cups olive oil 1/4 cup hot Hungarian paprika 1/4 cup crushed red pepper flakes
3 garlic cloves, peeled and trimmed Instructions: Cut the tubes into rings. Lightly coat the squid with flour and fry 360 degree F oil until golden brown. We make this pizza the same way as the margarita except that the spicy oil is drizzled on instead of just olive oil and then the calamari is placed on top, and garnished with scallions. Prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals. On a large, oiled, inverted baking sheet, spread and flatten the pizza dough with your hands into a 10 to 12-inch free-form circle, 1/8-inch thick. Do not make a lip. You may end up with a rectangle rather than a circle; the shape is unimportant, but do take care to maintain an even thickness.
When the fire is hot (when you can hold your hand over the coals for 3 to 4 seconds at a distance of 5 inches), use your fingertips to lift the dough gently by the 2 corners closest to you, and drape in onto the grill. Catch the loose edge on the grill first and slide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.
Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough, and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza with tomatoes. Finally, drizzle the pizza with 1 to 2 tablespoons of olive oil.
Slide the pizza back toward the hot coals, but not directly over them. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6 to 8 minutes. Serve at once, topped with the basil leaves and additional olive oil, if desired. Pizza Dough: Sprinkle the yeast over 1/2 cup warm (105 to 110 degrees F) water and allow it to dissolve and activate, about 5 minutes. Combine the flour and salt and mound it onto a cool work surface creating a high walled well in the center. Combine the yeast mixture with 1 1/2 cups of cool water and pour into the well. Slowly begin to mix the water and flour, a little at a time, moving your fingers in short, counter clockwise circles around the border of the water. When the dough is firm enough to hold it's shape, scrape the remaining flour over it and knead until the mass is smooth and shiny, approximately 7 minutes. Transfer the dough to a bowl that has been brushed with olive oil. Brush the top of the dough with olive oil to prevent a skin from forming, cover the bowl with plastic wrap, and let rise in a warm place away from drafts until doubled in bulk, about 2 hours. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes, punch down again and form dough into 4 balls. Combine all the ingredients in a heavy saucepan. Bring to a boil, lower the heat to very low, and gently simmer for 10 minutes. Remove from the heat and set aside for 30 minutes so the flavors continue to infuse the oil as it cools Strain the oil into a clean jar. When it has cooled to room temperature, cover and refrigerate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 56253,"Callaloo 1 cup water 1/4-pound salt pork Meat from 2 cooked crabs, optiona 2 tablespoons butter, divided 4 chives, minced 1 onion, minced 3 garlic cloves, minced 8 okra, cleaned and diced 12 dasheen leaves, cleaned and stripped from their stalks* 4 cups coconut milk 1 1/2 cup grated or cubed pumpkin Salt Rice or cornbread, for serving Instructions: Pour 1 cup of water into a large saucepot. Add the salt pork and crabmeat, if using, and bring to a boil. Meanwhile, in a small frying pan over medium heat, melt 1 tablespoon of butter. Add chives, onion, and garlic and cook until lightly browned, about 2 minutes. Add the garlic mixture to the pot with the pork. Add the okra, dasheen or spinach, coconut milk, and pumpkin and cook until soft, about 10 minutes. Turn off the heat, add the remaining tablespoon of butter, and season with salt, to taste. Serve hot with rice or cornbread. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 56254,"Baked Brie with Dried Apricots and Pistachios 1/3 cup dried apricots, finely chopped 1/2 cup apple juice
1 tablespoon apple cider vinegar
1 teaspoon packed light or dark brown sugar
1/4 teaspoon ground allspice
Kosher salt and freshly ground pepper
1/4 cup roasted salted pistachios, chopped
1 round refrigerated pie dough (half of a 14-ounce package) 1 7- to 8-ounce wheel brie cheese 1 large egg, lightly beaten
Sliced apples and/or pears, for serving
Instructions: Combine the dried apricots, apple juice, vinegar, brown sugar, allspice, a pinch of salt and a few grinds of pepper in a small saucepan and bring to a simmer over medium heat. Cook until the apricots are plump and all the liquid has been absorbed, about 8 minutes. Remove from the heat and let cool; stir in the pistachios. Line a baking sheet with parchment paper. Unroll the pie dough on a clean surface; gently roll out the outer 2 inches of the dough to make the edges slightly thinner. Put the brie in the center of the dough and top with the fruit-and-nut mixture. Trim about 1 inch off the edge of the dough, all the way around. Brush the edge with some of the beaten egg. Pull the dough up and over the cheese to meet in the middle, folding and pleating as needed; pinch the dough at the top to seal. Transfer the wrapped cheese to the baking sheet and brush with the remaining beaten egg. Freeze until firm, about 30 minutes.
Preheat the oven to 375? F. Transfer the baking sheet to the oven and bake until the cheese is golden brown, 35 to 40 minutes. Let cool at least 20 minutes. Slice into wedges and serve with apple and/or pear slices.
","[Chardonnay, Riesling, Pinot Grigio, Cava]

" 56255,"Italian Marinated Chicken with Red Potatoes 3 tablespoons lemon juice 3 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 1/2 teaspoon cl flakes 1/8 teaspoon dried oregano 3 cloves garlic, minced Salt and freshly ground black pepper 3 1/2 pounds chicken thighs and drumsticks 6 small red potatoes, quartered (about 1 1/2 pounds) 3 carrots, peeled, cut into 2-inch pieces 1 onion, cut into 1-inch pieces Instructions: To make the marinade, mix the lemon juice, oil, vinegar, cl flakes, oregano, garlic and sprinkle with salt and pepper in a small bowl. In a plastic bag or airtight container, add the chicken pieces, potatoes, carrots and onions. Add the marinade to bag, toss well to coat evenly, and refrigerate 1 to 10 hours.
Preheat the oven to 400 degrees F.
Place the potatoes, carrots and onions in a single layer in a large glass baking dish. Transfer the chicken and place on top of the vegetables. Drizzle all the marinade from the bag over the chicken. Roast the chicken until it's cooked through, or an instant-read thermometer registers 165 degrees F, about 40 minutes. Cover the chicken and let rest for 5 minutes before serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 56256,"Caramel-Fudge Sauce 1/2 cup sugar 2 tablespoons light or dark corn syrup 2 tablespoons water 3/4 cup heavy cream 4 tablespoons unsalted butter 4 ounces good quality bittersweet chocolate, finely chopped 1 teaspoon pure vanilla extract Pinch salt Instructions: Put the sugar, corn syrup, and water in a medium saucepan. Cook over medium-high heat, brushing down the sides of the pan as needed with water, until the sugar dissolves. Continue to cook, swirling the pan but not stirring, until the sugar is amber in color, about 8 minutes. Pull pan from the heat and carefully add the cream and butter. Take care; it may spatter. Whisk until smooth. Stir the chocolate, vanilla, and salt into the hot caramel until smooth. Serve sauce warm. Store in a sealed container in the refrigerator for up to 1 week. Reheat slowly, in a microwave at 30-second intervals, stirring, until warm and saucy. Be careful not to overheat or butter can separate from the caramel sauce. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]" 56257,"Lamb Burgers Extra-virgin olive oil 2 red onions, 1 cut into 1/4-inch dice and 1 sliced for garnish
2 red onions, 1 cut into 1/4-inch dice and 1 sliced for garnish Kosher salt Pinch crushed red pepper 2 cloves garlic, finely smashed 1 1/2 pounds ground lamb 1/2 bunch fresh dill, finely chopped 1/2 bunch fresh mint, finely chopped 2 sprigs fresh oregano, finely chopped Zest of 1/2 lemon 4 Whole-Wheat Pitas, recipe follows, or 4 seeded hamburger buns Pickled Feta Spread, recipe follows 1 beefsteak tomato, sliced for garnish 2 cups baby spinach, for garnish 1 1/4 cups warm water 1 teaspoon sugar 1 envelope active dry yeast 1 1/2 cups bread flour, plus a little more for dusting 1 1/2 cups whole-wheat flour 2 teaspoons cumin seeds, toasted and ground 2 teaspoons kosher salt Pinch cayenne pepper 1/4 cup extra-virgin olive oil, plus more for oiling bowl 1 cup champagne vinegar 1 tablespoon sugar 1/2 tablespoon kosher salt 2 mint tea bags 1 bay leaf 3 fresh mint stems (leaves reserved for something else), optional 3 fresh dill stems, same deal as the mint stems 3 fresh oregano stems, same deal as the mint stems 8 ounces feta, coarsely crumbled 1/2 cup plain Greek yogurt Instructions: Coat a large saute pan with olive oil, toss in the diced onions and season with salt and crushed red pepper. Bring the pan to medium-high heat and cook the onions for 3 to 4 minutes. Add the garlic and cook for 2 to 4 more minutes. Turn the heat off and let cool. In a large bowl, combine the lamb, the cooled onion mixture, the dill, mint, oregano, lemon zest and 1/2 to 3/4 cup water. Sprinkle with salt and combine well. Make a little \tester patty,\ cook it and taste for seasoning. Preheat the grill. Form the lamb mixture into 4 equal patties and sprinkle with salt. Grill the burgers to your desired doneness, 4 to 5 minutes per side for medium-rare. Remove the burgers from the grill and let rest for 3 to 4 minutes.
Cut the Whole-Wheat Pitas in half. Schmear each half generously with the Pickled Feta Spread. Top one half with a burger, then tomatoes, sliced onions and spinach. Place the other pita half on top. In a small bowl, combine the warm water, sugar and yeast and let sit for 15 minutes. In the bowl of a stand mixer, combine the flours, cumin, salt and cayenne. Add the yeast mixture and the olive oil. Mix on medium speed to combine and knead the dough. It should take 6 to 7 minutes. The dough will be firm and not sticky or tacky. Place the dough in a lightly oiled mixing bowl, cover with plastic wrap and let rise in a warm place until the dough has doubled in size, about 1 1/2 hours. Preheat the oven to 500 degrees F.
Divide the dough into 8 equal pieces and roll into 7-inch rounds (1/4-inch thick). Divide the dough between 2 sheet trays, cover them loosely with a clean tea towel or plastic wrap and let rest for 20 minutes.
Bake the pitas for 3 to 4 minutes, then turn the pitas over and bake for 2 more minutes. Let cool and use as desired. Place the vinegar, sugar, salt, tea bags, bay leaf and herb stems, if using, in a small saucepan along with 1 cup water. Heat until the sugar and salt has dissolved. Remove from the heat and let cool.
Place the feta in a small container. Add the vinegar mixture and be sure that the feta is submerged in the liquid. Let sit for a couple of hours outside the refrigerator if using right away, or in the refrigerator if using in the future.
Strain the feta from the pickling liquid and discard the tea bags, bay leaf and stems. Place the feta in a food processor and add the yogurt. Pulse until combined. ","[Syrah, Grenache, Tempranillo, Barbera]" 56258,"Leftover Corned Beef Breakfast Hash 1 tablespoon canola oil, plus more for cooking the eggs 1/2 cup finely diced red or orange bell pepper 1/2 cup thinly sliced mushrooms 1/4 cup finely diced red onion 1 clove garlic, finely minced
4 ounces leftover cooked corned beef, cut into 1/2-inch pieces
4 ounces leftover roasted or braised potatoes, cut into 1/2-inch pieces
Kosher salt and freshly cracked black pepper
2 tablespoons thinly sliced scallions, plus more for garnish 4 large eggs
Instructions: In a nonstick pan, heat the oil over medium-high heat. Add the bell pepper, mushrooms, onion and garlic and cook, stirring, until lightly caramelized, about 4 minutes. Add the corned beef and potatoes and cook until the potatoes begin to crisp, about 5 minutes; try not to move the pan to allow the potatoes and meat to brown. Season with salt and pepper. Add the scallions and toss. In a separate nonstick pan with some oil, cook the eggs sunny-side up or over easy, depending on your preference. A runny egg is best for this dish so it will be creamy when mixed with the hash. Put the hash on a plate and top with the eggs. Garnish with additional scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56259,"Big Batch Pomegranate Cocktail 2 cups tequila 2 cups pomegranate juice
1/2 cup triple sec
1/2 cup fresh lemon juice plus 1 lemon, sliced thinly into wheels
2 cups seltzer
1/2 cup pomegranate seeds
1/4 cup fresh mint leaves
Instructions: Pour the tequila, pomegranate juice, triple sec and lemon juice into a pitcher. Slowly pour in the seltzer and stir gently to combine. Serve chilled over ice. Garnish each drink with a lemon slice, pomegranate seeds and mint leaves. ","[Riesling, Sauvignon Blanc, Pinot Grigio]" 56260,"Crispy Red Snapper \Chinese Style
1/2 cup soy sauce 1/4 cup fish sauce 1/2 cup plum wine 1 tablespoon sugar 2 garlic cloves, minced 2 jalapeno peppers, seeded and minced 2 tablespoons minced fresh ginger 2 tablespoons crushed and minced lemongrass 1 cup water 2 tablespoons canola oil 2 tablespoons matchstick-thin slices fresh ginger 2 Chinese sausages, 1 to 2 ounces each, sliced into thin rounds (available from Chinese markets; dry chorizo can be substituted) 10 shiitake mushrooms, stems removed, caps thinly sliced 3 plum tomatoes, seeded and finely diced 2 scallions, white part only, sliced into thin rings 1 carrot, peeled and julienned 1 leek, white and light green parts, well washed and julienned 1 slice Thai bird cl (available in Chinese markets; other chili pepper can be substituted) Vegetable oil, for frying, at least 1 quart 1 whole red snapper, 4 pounds, scaled and gutted (or substitute two (2-pound) snappers and shorten the cooking time) 1/2 cup instant flour (recommended: Wondra) Fresh pea shoots, for garnish Instructions: Make the sauce: Put the soy sauce, fish sauce, plum wine, sugar, garlic, jalapeno, ginger, lemongrass, and water in a bowl and stir together; set aside. While you make the vegetables, pour enough oil to submerge the snapper into a wide, deep, heavy-bottomed pot. You will need at least a quart, depending on the width of the pot and the thickness of the fish. Heat the pot over medium-high heat to 370 degrees F. Make the vegetables: Heat 2 tablespoons canola oil in a skillet over medium-high heat. Add the sliced ginger and sausage and cook until the sausage begins to give off its fat, about 5 minutes. Add the mushrooms and cook until they begin to give off their liquid, adding more oil if necessary. Add the tomatoes, scallions, carrot, leek, and cl, and cook until just soft, about 2 to 3 minutes. Remove the pan from the heat, cover, and keep the vegetables warm. Fry the fish: Score the snapper 4 times from top to belly, starting about 3 inches behind the head and making the last slash about 2 inches from the tail; take care not to cut into the flesh. When the oil is almost hot enough, dredge the snapper in the flour, shaking off any excess. Skewer the fish from head to tail with a metal skewer, curving the fish as needed. Slowly carefully add the fish to the pot and fry until cooked through and moist at the bone on the head end, approximately 10 to 15 minutes. To serve: Spread some sauce onto a fish platter and place the fish on top; spoon the vegetables over the fish. Present at the table, cutting individual portions there, and garnishing with pea sprouts. Serve the extra sauce on the side. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 56261,"Chickpea Pasta with Moroccan Beef Ragu Kosher salt 8 ounces small shell chickpea pasta, such as Banza (about 2 1/2 cups) 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 pound ground beef 3 cloves garlic, sliced 1 small onion, finely chopped 1 red bell pepper, finely chopped 1/4 cup golden raisins 3 tablespoons tomato paste 1 teaspoon ras el hanout (Moroccan spice blend) Freshly ground pepper 1/2 cup fresh cilantro, roughly chopped 1/2 cup fresh mint, roughly chopped Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the beef, garlic, onion and bell pepper and cook, breaking up the meat with a wooden spoon, until the meat is no longer pink and the vegetables begin to brown, 8 to 10 minutes. Stir in the raisins, tomato paste, ras el hanout, 1/2 teaspoon salt and a few grinds of pepper; cook until the oil turns red, about 1 minute. Add the pasta to the skillet, reduce the heat to medium and cook, stirring, until coated, 1 to 2 minutes. Stir in 1/2 cup of the reserved cooking water; add more cooking water as needed to loosen. Season with salt and pepper and stir in the cilantro and mint. Divide the pasta among bowls. ","[Cabernet Sauvignon, Syrah, Tempranillo, Garnacha]" 56262,"Sweet and Hot Maple-Cinnamon Compound Butter 2 tablespoons maple syrup 1/2 teaspoon crushed red pepper
1/4 teaspoon ground cinnamon
2 sticks (1 cup) salted butter, at room temperature
1 teaspoon vanilla extract
Instructions: In a small pan, heat the maple syrup, crushed red pepper and cinnamon for 5 minutes to let the spices bloom. Take off the heat and let cool. Put the butter into a bowl. Add the maple syrup mixture and vanilla and whisk until uniform. Spread on toast if desired. ","[Chardonnay, Riesling, Gewrztraminer]" 56263,"Red Velvet Cake Butter, for greasing pans 2 1/2 cups all-purpose flour, plus more for dusting pans 2 teaspoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
2 large eggs
1 3/4 cups vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
One 2-ounce bottle red food coloring
One 8-ounce package cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
One 1-pound box confectioners' sugar
Black food coloring, optional
1 teaspoon vanilla extract
1 cup pecans, finely chopped
Yellow food coloring, optional
Instructions: For the cake: Preheat the oven to 350 degrees F. Grease and flour three 9-inch round cake pans. Sift together the flour, cocoa, baking soda and salt. Mix the granulated sugar and eggs. Add the oil, slowly beating well as the oil is added. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour and mixing well after each addition. Stir in the vanilla and red food coloring. Divide the batter evenly among the pans and bake for 40 minutes, testing for doneness with a toothpick. Cool the layers in the pans for 10 minutes, and then turn out onto racks to finish cooling while you prepare the frosting. For the frosting: Cream the cream cheese and butter. Beat in the confectioners' sugar until the mixture is smooth. If you want grey frosting, add 3 to 4 drops of black food coloring and 2 drops of yellow and mix until grey. Add the vanilla and nuts, reserving 2 tablespoons of nuts for garnish. Spread the frosting between the layers, on the sides and on top of the cake. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 56264,"Wafflemaker Hash Browns Olive oil cooking spray, for spraying the waffle iron One 30-ounce bag frozen shredded hash browns, thawed 4 tablespoons (1/2 stick) butter, melted
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup grated Cheddar 3/4 cup chopped ham
Instructions: Preheat a waffle iron on the regular setting and spray both sides with cooking spray. Squeeze out any excess moisture from the hash browns and put in a bowl. Pour the melted butter over the hash browns, sprinkle with the salt and pepper and stir. Scoop a heaping 1/2 cup of the seasoned hash browns into each waffle section, then top with a generous 2 tablespoons Cheddar followed by a sprinkling of chopped ham. Top the cheese and ham in each section with another 1/4 cup hash browns. Close the waffle iron and cook for 15 minutes on the regular setting. Repeat with the remaining hash browns, cheese and ham, filling one section of the waffle iron. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56265,"Hot Cocoa Mug Cake Cooking spray, for the pans Two 15.25-ounce boxes devil's food cake mix (plus required ingredients)
6 cups confectioners' sugar (about 1 1/2 pounds) 3 sticks (1 1/2 cups) unsalted butter, at room temperature
1/4 teaspoon fine salt
1 tablespoon pure vanilla extract
2 to 3 tablespoons milk
1 to 2 tablespoons red food coloring
2 cups chocolate pudding Whipped cream, for topping
Instructions: For the cake: Preheat the oven to 350 degrees F. Spray four 6-inch cake pans with cooking spray. Prepare the cake mix according to the package directions. Divide the batter among the prepared pans and bake until a tester inserted in the center comes out clean, about 35 minutes. Cool on a rack 10 minutes, then unmold and cool completely.
For the buttercream frosting: Beat the sugar, butter and salt with an electric mixer on medium speed in a large bowl until incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Mix in enough milk to make it spreadable. Reserve 1/2 cup frosting in a piping bag fitted with a round tip. Mix food coloring into the remaining frosting to desired color.
For the decorations: Cut off the domed tops of the cake rounds with a serrated knife so they are completely flat (save the trimmings for another use). Using a paring knife or 5-inch round cutter, cut a 5-inch circle from the center of one cake round, making sure to keep the outer ring intact (this will be the rim of the mug). Trim the cutout circle to a thickness of 1 inch, then use a paring knife to cut out a handle that is about 4 inches long and 2 inches wide. While you assemble the cake, freeze the handle on a small plate until very firm (this will make it easier to frost).
Place a cake round cut-side up on a cake stand or serving platter. Spread with a thin layer of frosting almost to the edge. Top with another cake round and spread with a thin layer of frosting. Repeat with a third round. Top with the cake ring. Frost the entire cake with a thin layer of frosting to make a crumb coat (you don't need to frost the inside of the ring). Spread a thin layer of frosting on the handle. Freeze the cake and handle until the frosting is set and the handle is firm, about 30 minutes.
Frost the cake--excluding the center cutout on the top--with more frosting. Smooth the sides and rim with an offset spatula. Frost the handle. Hold the handle gently against the cake and insert two to four 4-inch skewers to attach it. Smooth over any smudges in the frosting on the handle. Pipe a stripe of the reserved white frosting around the top and bottom of the mug (or wrap with strips of sour candy rope). When ready to serve, fill the cavity at the top of the cake with the pudding and spread flat to the rim with an offset spatula. Just before serving, top with whipped cream, leaving a rim of pudding showing.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56266,"Fresh Fruit Parfait with Lemon-Poppy Seed Yogurt 2 peaches, pitted, quartered, diced 2 kiwi, peeled, quartered and sliced 1 cup blueberries 1 lemon, juiced, plus zest for garnish 1 tablespoon sugar 2 cups lowfat plain yogurt 1 tablespoon poppy seeds Mint sprigs, for garnish Instructions: In a medium bowl place cut fruit, blueberries, lemon juice and 1 tablespoon sugar. Mix well and macerate for about 10 to 15 minutes. This will allow fruit to be infused with lemon juice and sugar. Meanwhile in a small bowl stir 2 cups of lowfat yogurt and poppy seeds. In clear glasses, layer the ingredients starting with the fruit mixture then next layer with yogurt, then fruit, then yogurt. Repeat these steps until you have filled the glasses. Garnish with a sprig of mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 56267,"Micheladas (Cold Beer with Salt and Fresh Lime Juice) Salt 1 lime, sliced into wedges Ice 3/4 cup fresh lime juice* 6 Mexican-style light beers, ice cold, (recommended: Cerveza Clara) Instructions: Chill 6 beer mugs until very cold. Add some salt to a shallow dish. Moisten the rims with a lime wedge and coat with salt. Add ice and 2 tablespoons lime juice to each mug. Pour in the beer and drink before the ice melts.
","[Pilsner, Helles, Vienna Lager, Brown Ale]" 56268,"Chicken with Garlic Potatoes and Asparagus 1 pound Yukon Gold potatoes, cut into 1-inch pieces 1 head garlic, cloves separated and peeled 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 4 skinless, boneless chicken breasts (about 6 ounces each) 1 bunch medium asparagus (about 1 pound), trimmed and halved 1 pint grape tomatoes 1/2 cup grated parmesan cheese (about 1 ounce) 1/4 cup chopped fresh parsley 2 teaspoons finely grated lemon zest Instructions: Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside. Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet. Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes. Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 56269,"Broccoli Rice 2 cups chicken broth 1 tablespoon butter 1 cup white rice 1/4 red bell pepper, chopped 1 box chopped frozen broccoli, defrosted and squeezed dry in kitchen towel Instructions: Bring broth and butter to a boil. Add rice and stir to combine. Bring liquid back to a boil then reduce heat and simmer, 15 minutes. Add bell pepper and chopped, defrosted, drained broccoli. Cook rice with broccoli and pepper another 2 to 3 minutes. Fluff with fork and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 56270,"4# Apple Pie 2 cups all-purpose flour 1 teaspoon salt 3/4 cup cold butter, cut in chucks 1/3 cup cold water 3 1/4 pounds apples, peeled and sliced
2 tablespoons lemon juice 1 1/2 cups Apple Pie Mix, recipe follows 4 1/2 cups sugar 4 1/2 cups brown sugar 2 cups all-purpose flour 3 tablespoons ground cinnamon 1 teaspoon ground nutmeg Instructions: Preheat oven to 400 degrees F.
To make the crust: Blend flour, salt, and butter in food processor until butter is pea sized, about 15 pulses. Add cold water and blend until dough forms a ball, about 20 seconds. Form into a ball and divide in half. Roll half of the dough out to make pie bottom. Place pie bottom in a 10-inch deep dish pie pan.
Fill bottom crust with the apples. Sprinkle lemon juice over the apples and top with apple pie mix in the center of the pie. Roll out the other piece of dough and place on top over the pie mix.
Move oven rack to the middle of the oven. Cover crust edges tightly with 3 strips of aluminum foil. Cover top of pie loosely with a 12 by 12-inch square piece of foil. Place pie on cookie sheet. Bake 1 hour and 15 minutes. Remove large piece of foil, leaving strips in place, and bake until well browned, about 10 to 15 minutes. Strips may be removed the last 5 minutes, if necessary, to brown crust. Blend all ingredients together. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 56271,"Sliced Pie Cocktail 1 ounce apple cider 1 ounce Calvados or aged rum, such as Zacapa 23 1/4 ounce agave nectar
1/4 ounce lemon juice
1/4 teaspoon ground cinnamon
1 small cinnamon stick
Instructions: Add the apple cider, Calvados, agave, lemon juice and ground cinnamon to a shaker. Add large ice, shake vigorously, strain into a shot glass and garnish with the cinnamon stick. Stir with the cinnamon stick and sip or shoot the shot. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Malbec]" 56272,"Mulligan 1 ounce Irish whiskey 1 ounce beer
Instructions: Fill a 1-ounce shot glass with Irish whiskey. Fill a second 1-ounce shot glass with beer. Serve the two shots. The whiskey should be drunk first. ","[Irish Whiskey, Beer]" 56273,"Poutine with Dark Sausage Gravy 2 teaspoons vegetable or olive oil 3 cloves garlic, minced 1 pound fresh pork sausage, casings removed
1/2 onion, diced
4 tablespoons butter
1/4 cup flour
1/4 cup milk
2 cups beef stock
Salt and pepper
1 pound frozen steak fries Vegetable oil, for deep-frying Cheese curds, for serving Instructions: For the gravy: Heat the oil in a skillet over medium heat. Add the garlic and the sausage, breaking up the latter with a spoon or fork and letting it brown until fully cooked. Transfer to a plate with a slotted spoon and set aside. Add the onions and the butter to the skillet. Saute until the onions are dark brown and caramelized. Add the flour, a little at a time, and cook, stirring constantly, to make a dark roux, 6 to 10 minutes?don't let it burn, but it should be nice and dark. Slowly add the milk and beef stock, stirring vigorously to work it all together. Add salt and pepper to taste. Add the cooked sausage to the gravy; stir well. Simmer for a minute or two, until the gravy reaches the desired consistency. For the poutine: Fry the steak fries in vegetable oil until crispy. Serve the fries covered in sausage gravy and cheese curds. Pop in the oven to melt the cheese curds, if necessary. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56274,"Hainanese Chicken Rice 2 to 3 tablespoons freshly squeezed lemon juice 2 tablespoons chopped fresh red chiles 5 cloves garlic, chopped Salt 1 (2-pound) chicken 1 scallion, cut into 1-inch pieces 4 slices fresh, peeled ginger 6 tablespoon vegetable oil or olive oil 6 to 8 cloves garlic, finely chopped 4 cups long-grain uncooked rice 1 teaspoon fine salt Instructions: Make the cl Sauce: Combine all the ingredients in a bowl, mix well, and season with salt, to taste. Set aside Make the Chicken and Rice: Bring a large pot of salted water to a boil (enough water to immerse the chicken). Stuff the cavity of the chicken with the scallion and ginger. Add the chicken to the boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered, until just cooked through, about 40 minutes. Transfer the chicken to an ice water bath for about 5 to 6 minutes. (This is to arrest the cooking and will make the chicken skin crisp.) Drain. De-bone the chicken and cut into bite-sized pieces. Reserve the chicken stock, and keep hot. Heat the oil in a wok or saucepan over high heat. Add the garlic and stir-fry until fragrant. Add the rice and stir-fry for 1 to 2 minutes. Add enough of the hot reserved chicken soup to reach 1/2- inch above the top of the rice. Bring to the boil, add the salt, and lower the heat to low. When steam holes form in the rice, cover the wok, and steam until cooked, about 30 minutes. Whisk 1/4 cup of the hot chicken stock into the cl sauce. Arrange the rice and poached chicken on a platter and drizzle with the cl sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 56275,"Olives Marinated in Thyme and Garlic 5 cups raw olives Water 1 tablespoon salt 8 cloves garlic (separated but not peeled or crushed) Handful fresh thyme 3 bay leaves Handful wild fennel, flowers included, optional Instructions: Crack the raw olives with a hammer or rolling pin against a wooden chopping board and place in a large bowl or bucket. Soak the olives in water to cover for at least 1 week. Make sure you change the water everyday. This is to remove the bitterness of the olives. Once the olives have soaked for a week, strain the water and add clean fresh water to the bowl. Add the salt, garlic cloves, thyme, bay leaves and optional wild fennel. Mix well. Place all the solid ingredients (herbs and olives) into an airtight glass or ceramic jar. Pour in enough of the salted water to cover the olives. Close the jar and ensure it is airtight. Store in a cool dry place for at least 2 weeks before eating your first olive. Serve with drinks. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 56276,"Caramelized Onion and Grapefruit Salad 3 tablespoons olive oil 2 onions, very thinly sliced 1 tablespoon balsamic vinegar 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons red wine vinegar 2 tablespoons fresh lemon juice 1 teaspoon honey 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 2 pink grapefruits 1 head romaine lettuce, thinly sliced or torn into 1-inch pieces 1 large fennel bulb, trimmed and thinly sliced 1 small cucumber, peeled, seeded and thinly sliced 3 scallions, finely sliced 1 tablespoon chopped fresh thyme leaves Instructions: For the caramelized onions: In a large skillet, heat the oil over medium heat. Add the onions, balsamic vinegar, salt and pepper. Cook, stirring occasionally, until the onions are deep golden brown, about 20 minutes. Set aside to cool, about 10 minutes. For the dressing: In a small bowl, whisk together the red wine vinegar, lemon juice and honey. Slowly whisk in the olive oil until blended. Season with salt and pepper, to taste. For the salad: Peel and trim the ends from each grapefruit. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a large salad bowl. Add the lettuce, fennel, cucumber, scallions, and thyme. Pour the dressing over the salad and toss until all the ingredients are coated. Arrange the caramelized onions on top and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 56277,"Beer-and-Bacon Toffee Sundaes 1/2 cup diced bacon (about 4 slices) 1 cup packed light brown sugar 1/2 cup light corn syrup 1/2 cup stout beer (I like Founders Breakfast Stout) 4 tablespoons unsalted butter 1/2 cup heavy cream Kosher salt and freshly ground pepper 2 pints good-quality vanilla ice cream
1 cup pecans, toasted and chopped
Sea salt, for sprinkling Instructions: Put the bacon in a medium saucepan over medium heat and cook, stirring, until very crisp, about 10 minutes. Remove with a slotted spoon and drain on paper towels, reserving the fat in the pan. Add the brown sugar, corn syrup, beer, butter, heavy cream and a pinch each of kosher salt and pepper to the pan. Bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, 6 to 8 minutes. Transfer to a bowl and refrigerate until ready to serve.
Scoop the ice cream into bowls and spoon the toffee sauce on top. Garnish with the crispy bacon bits, toasted pecans and sea salt. ","[Stout, Brown Ale, Porter, Merlot]" 56278,"Dark Chocolate Bark 9.5 ounces very good semisweet chocolate, finely chopped 8 ounces very good bittersweet chocolate, finely chopped 1 cup whole roasted, salted cashews 1 cup dried apricots, chopped 1/2 cup dried cranberries Instructions: Melt the two chocolates in a heatproof bowl set over a pan of simmering water. Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9-by-10-inch rectangle on the paper. Turn the paper face-down on the baking sheet. Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1-by-3-inch pieces and serve at room temperature. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]" 56279,"Coconut Meringue Pie 1 1/8 gallon milk 4 pounds sugar 1/2 pound unsalted butter 1/4 cup vanilla extract 1/2 pound cornstarch 1/2 pound all-purpose flour 1/2 pound sweetened coconut flakes 9 pre-cooked pie shells 20 egg whites 2 pounds sugar 2 ounces egg white stabilizer Sweetened coconut flakes Instructions: For the pie: In a large bowl, combine 1 gallon of the milk, the sugar, butter, vanilla and mix. Use a whisk to make sure that the sugar is mixed well. In a separate container, combine the remaining 1/8 gallon milk, cornstarch and flour. Blend until creamy and smooth with no lumps. Set aside. In a saucepan, bring the milk/sugar filling mixture to a boil. Using a wire whisk, blend in enough of the milk/cornstarch mixture and cook until the mixture is thick enough that you can see the trails in the milk when the whisk is pulled out and the mixture is not runny anymore. You may not need all of the thickener, this all depends on the humidity of the room. While the filling is still warm, add the coconut. Pour into pre-cooked pie shells. Take time to cool and set-up before adding topping. For the topping: Preheat the oven to 350 degrees F. Beat the egg whites until they form stiff peaks. Then, mix in the sugar and stabilizer until creamy smooth. Top the pies with coconut. Place in the oven until desired color brown is achieved, about 6 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 56280,"Baked Gnocchi with Gorgonzola Cream 3/4 cup panko breadcrumbs 1/2 cup freshly grated Parmesan 2 tablespoons olive oil
1 teaspoon kosher salt 2 tablespoons unsalted butter
1 shallot, chopped
2 tablespoons all-purpose flour
2 1/2 cups whole milk
1 bay leaf
1/3 pound Gorgonzola Dolce cheese, crumbled
One 17-ounce package gnocchi
Instructions: Preheat the oven to 400 degrees F. Mix together the breadcrumbs, Parmesan, olive oil and 1/4 teaspoon salt in a small bowl. Set aside. Heat a medium Dutch oven over medium heat. Add the butter and allow to melt. Add the shallot and remaining 3/4 teaspoon salt and cook, stirring often, until the shallot is fragrant and beginning to soften, about 2 minutes. Whisk in the flour and cook for another minute. Slowly whisk in the milk for a smooth sauce. Add the bay leaf and simmer for 5 minutes, whisking occasionally. Whisk in the Gorgonzola until smooth. Add the gnocchi and stir to coat. Pour the mixture into an 8-inch baking dish. Sprinkle with the breadcrumb topping and bake until golden brown and bubbly, about 25 minutes. Allow to sit for 5 minutes before serving. ","[Chardonnay, Barolo, Pinot Grigio, Riesling]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds steak (such as ribeye), cut into 1-inch thick slices 1/4 cup o" 56281,"Turkey Cacciatore Burgers on Portobello \Buns
1 1/3 pounds ground turkey breast, the average weight of 1 package Salt and pepper 6 crimini mushrooms (baby portobellos) stems removed and finely chopped 1/2 red bell pepper, seeded and chopped 1/2 yellow onion, finely chopped 2 cloves garlic, smashed away from skin and finely chopped 3 tablespoons tomato paste 1 tablespoon Worcestershire sauce 1 teaspoon crushed red pepper flakes 1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls Extra-virgin olive oil, for drizzling Handful flat-leaf parsley, chopped 4 large portobello mushroom caps, stems removed Coarse salt and black pepper 2 cups arugula leaves, coarsely chopped 1/2 pound fresh mozzarella or fresh smoked mozzarella, thinly sliced Sliced red onion and sliced yellow and plum tomatoes Instructions: Preheat oven to 450 degrees F. Heat a large nonstick skillet over medium-high heat.
Combine meat with salt and pepper, chopped crimini mushrooms, chopped bell pepper, chopped onion, garlic, tomato paste, Worcestershire, crushed red pepper flakes, cheese and parsley. Score and form meat into 4 large patties, 1 inch thick. Drizzle extra-virgin olive oil on top the patties then fry 5 or 6 minutes on each side in a hot skillet.
Place portobello caps on a small baking sheet gill side up and drizzle extra-virgin olive oil on them. Roast the caps 12 minutes. Remove them from the oven and season them with salt and pepper. Turn oven off. Top each cap with about 1/2 cup arugula and a burger. Cap burger with mozzarella and place back in still-warm oven. Melt the cheese 1 minute. Transfer burgers on \bun\ bottoms to plates. Top with onions and tomatoes and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 56282,"Cheesy Southwest Appetizers 6 slices cheddar cheese 3 slices monterey jack cheese 32 Keebler? Town House? Original Crackers 1/4 cup finely chopped red bell pepper 1/4 cup finely chopped jalapeno peppers 1/4 cup chopped black olives Instructions: Cut cheddar and monterey jack cheeses into small triangles. Top each cracker with some cheddar cheese, monterey jack cheese, bell pepper, jalapeno pepper and olives. Place on baking sheet. Broil 4 to 5 inches from heat for 1 to 3 minutes or until cheese begins to melt. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 56283,"Fresh Strawberry Marg-alrightas 2 pints ripe strawberries 4 ripe limes, juiced, plus 1 lime wedged for rimming and garnish 8 rounded tablespoons sugar 1/2 cup orange juice 2 trays ice cubes 8 shots good quality tequila Coarse salt, to rim glasses Instructions: Reserve 4 strawberries with tops for garnish and split them. Clean, dry, and trim remaining strawberries. Add all but the reserved strawberries to a blender. To that, add the juice of 1 ripe lime, 2 rounded tablespoons sugar, a splash of orange juice, 1/2 a tray of ice cubes and 2 shots of tequila. Blend on high speed until the drink is icy but smooth. Rim a cocktail glass with lime juice and dip rim in salt and pour in the frozen strawberry lime drink. Garnish glass with a wedge of lime and a split strawberry. Repeat with remaining ingredients. ","[Sauvignon Blanc, Moscato, Pinot Grigio, Sparkling Water]" 56284,"Chocolate-Covered Cherry Cookies 1 cup all-purpose flour (see Cook's Note) 1/2 cup Dutch-process cocoa 1 teaspoon baking powder 1/2 teaspoon kosher salt 6 tablespoons almond paste 1/2 cup sugar 6 tablespoons unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 1 large egg 1 1/2 teaspoons kirsch, optional 30 well-drained good-quality cherries in syrup (about one 14-ounce jar), such as Luxardo, cherry syrup reserved for the glaze 1/2 cup sugar 4 ounces dark chocolate chips Instructions: For the cookies: Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, cocoa, baking powder and salt in a bowl until evenly combined; set aside. Break the almond paste into small pieces in the bowl of a stand mixer, add the sugar and beat on low speed until the paste forms small crumbles in the sugar, about 2 minutes. Add half the butter and continue beating until the mixture starts forming large clumps and wiping the sides of the bowl. Add the remaining butter, increase the speed to medium high and beat until pale and fluffy, about 3 minutes. Add the vanilla, egg and kirsch if using and beat until smooth. Add the dry ingredients and beat on low until the dough just comes together.
Scoop 30 tablespoon-size portions of dough, roll into balls and divide between the prepared baking sheets, spacing them evenly apart. Press a cherry in the center of each dough ball, then refrigerate the cookies on the baking sheets for 30 minutes.
Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are puffed and set at the edges, 12 to 15 minutes. Cool the cookies on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely.
For the glaze: Combine the sugar, 2 tablespoons of the reserved cherry syrup and 1/4 cup water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove the saucepan from the heat, add the chocolate chips and stir slowly until smooth.
Using a teaspoon, spoon the chocolate glaze over the cherry of each cookie, letting it drip down the sides. Allow the glaze to set before serving, about 10 minutes. Store the cookies in a single layer in an airtight containers for up to 5 days. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 56285,"Bacon Breakfast Cupcake 1 cup all-purpose flour 1 cup cake flour
2 1/2 teaspoons baking soda
3/4 cup sour cream
1 tablespoon vanilla
2 eggs
1 cup beer
1/2 cup (1 stick) unsalted butter
1 cup shredded sharp Cheddar 2 cups light brown sugar
1 cup chopped cooked bacon (no bacon bits)
6 egg yolks 1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon vinegar
1 teaspoon hot sauce, such as Tabasco 1 cup clarified butter
1/3 cup chopped fresh parsley
Kosher salt and freshly cracked pepper
2 dozen fried eggs, for topping the cupcakes
Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-count muffin tins with paper cupcake liners. Combine the all-purpose flour, cake flour and baking soda in bowl; set aside. In a separate bowl, mix the sour cream, vanilla and eggs; set aside. Heat the beer and butter in a saucepan over medium-high heat until the butter is just melted. Stir in the cheese, remove from the heat and whisk in the brown sugar. Slowly add the beer mixture to the egg mixture, stirring. Fold/gently stir in the dry mixture, then fold in the bacon. Fill the muffin cups three-quarters full with the batter. Bake until an inserted toothpick comes out clean, 20 to 25 minutes. Let the cupcakes cool on a wire rack. For the hollandaise sauce: In the container of a blender, combine the egg yolks, lemon juice, Worcestershire, vinegar and hot sauce. Cover and blend for about 5 seconds. Put the clarified butter in a glass measuring cup. Heat in the microwave until completely melted and hot, about 1 minute. Set the blender on high speed and pour the butter into the egg yolk mixture in a thin stream; it should thicken almost immediately. Fold in the chopped parsley once the sauce has thickened. Season with salt and pepper. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water. Top each cupcake with a fried egg and add some hollandaise. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 56286,"Chocolate S'mores 1 marshmallow 2 chocolate digestive biscuits Instructions: Thread a marshmallow onto a stick or skewer and toast it over an open flame. Sandwich the cooked marshmallow between the 2 biscuits. ","[Riesling, Moscato, Tawny Port]" 56287,"Charred Bread with Garlic and Tomato 1 crusty baguette, cut into 8 pieces 2 cloves garlic, peeled 1 Roma tomato Salt Freshly ground black pepper Instructions: Toast the baguette pieces under the broiler until golden brown. Cut the garlic cloves in half, then rub them on the baguette pieces. Cut the tomato in 1/2, then rub it on the baguette pieces. Season the bread with salt and pepper and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 56288,"Chuck's Sun-Dried Tomatoes 10 Roma tomatoes Pot boiling salty water 1 bowl water and ice 2 sprigs rosemary 2 sprigs thyme Salt and freshly cracked black pepper Confectioners' sugar Olive oil Instructions: Score one end of each tomato and drop them into the boiling salty water until the skin starts to peel off (about 20 seconds). Then shock them in a bath of ice water. With a small knife peel off the skin (it should come off quite easily). Slice the tomatoes lengthwise and remove the seeds with a spoon. Lay the tomatoes face down on a baking tray covered with parchment paper. Sprinkle salt and cracked pepper and remember to season every tomato. Roughly chop the rosemary and thyme and sprinkle over tomatoes. Sweeten the tomatoes with a light dusting of confectioners' sugar (sprinkling through a wire strainer will help an even dusting with no clumping!). Drizzle olive oil over top, again making sure to get some on every tomato.
Preheat the oven to 250 degrees F. Put the pan in the oven and cook for about 8 hours. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 56289,"Pastura 3 1/2 cups all-purpose flour, plus more for dusting work surface 3 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 1/3 cups honey, warm 1 large egg 12 ounces bittersweet chocolate, chopped 1/4 cup heavy cream About 6 ounces unblanched whole almonds (about 1 1/2 cups) Vegetable spray Instructions: Preheat the oven to 350 degrees F. Measure the flour, baking powder, baking soda, cinnamon, and cloves into the bowl of a standing mixer fitted with the paddle attachment. Add the honey and egg and beat on low to medium speed just until mixed. This makes a very sticky dough. You can roll it out immediately or scrape it into a ball, place it in a bowl, cover with a tea towel, and chill for 2 hours or up to overnight. Combine the chocolate and cream in a heatproof bowl and place over (but not touching) a saucepan with gently simmering water. Heat, stirring occasionally with a wooden spoon, until melted and smooth. Let cool until warm. (To melt in a microwave, mix the chocolate and cream in a bowl and microwave on high for about 30 seconds. Stir, then repeat.) Stir the almonds into the chocolate. Meanwhile, cut 4 sheets of parchment paper large enough to fit your baking sheet. The dough is very sticky and difficult to roll out even on a well-floured surface. Lightly spray 2 parchment sheets with vegetable spray. Transfer half the dough onto 1 sprayed sheet of parchment and top with the second sheet. Begin to spread the dough out with your hands, then roll the dough into as even a rectangle as you can, about 10 inches by 15 inches. It can easily be pushed and prodded into shape. Peel off the top sheet of parchment. Spread half the chocolate mixture in a 3 or 4-inch-wide band lengthwise down the center of the dough, leaving the top half of the dough and a 1-inch border around the remaining 3 sides bare. Use the bottom parchment to fold 1 side of the dough lengthwise over the chocolate mixture. Carefully peel back the parchment paper and press the edges of the dough together with a fork to seal. Slide the shaped log, still on the parchment, onto a baking sheet. Lightly spray the remaining 2 sheets of parchment with vegetable spray, and repeat the shaping and filling with the remaining half of the dough and chocolate mixture. Slide the log onto the same baking sheet, if there is room. The dough is so soft it is best to not move it off the parchment until after baking. Bake for 20 minutes. Cool completely and then slice into 1/2-inch slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56290,"White Chocolate Risotto 5 cups unsweetened almond milk 1/2 cup sugar
1 vanilla bean, split lengthwise and beans scraped
2 tablespoons butter
2 cups Arborio rice
4 ounces white chocolate, chopped
1/8 teaspoon fine salt
1 cup blackberries
4 ounces unsweetened dark chocolate, grated, for garnish
Instructions: Bring the almond milk, sugar and vanilla beans and pod to a simmer over low heat for 5 minutes. Remove the pod and keep the milk warm while you prepare the risotto. Heat the butter in a large saucepan over medium heat. Add the rice and stir with a wooden spoon to coat evenly with the butter. Lower the heat to medium low and begin adding the milk 1 cup at a time, stirring often and allowing each addition of milk to be absorbed before adding the next. Be sure to run the spoon along the bottom of the pan to ensure the risotto doesn't stick or burn. Cook until the rice is tender but still firm, about 20 minutes. Remove from the heat and stir in the white chocolate and salt. Serve warm, garnished with the blackberries and a sprinkling of grated dark chocolate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56291,"Rustic Strawberry Tart and Sweetened Whipped Cream 4 cups strawberries, halved 1/2 cup granulated white sugar
2 tablespoons all-purpose flour, plus more for dusting your work surface
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon juice
2 store-bought pie dough crusts, thawed if frozen
1 large egg
1 tablespoon water plus a splash 1/3 cup apricot preserves
Sweetened Whipped Cream, for serving, recipe follows 1 cup heavy cream 1 teaspoon granulated white sugar
Instructions: Preheat the oven to 400 degrees F. Add the strawberries to a bowl along with the sugar, flour, vanilla extract, lemon zest and lemon juice and toss together until well combined. Set aside while you prepare the crust. Lightly flour your work surface so the crust doesn't stick. Unroll the pie crusts and lay one on the other, overlapping about halfway. Use a rolling pin and roll the crusts in the center to join them together and to spread them out slightly. It should be about 19 inches by 11 inches and fit on a sheet pan. Use a knife to round the top and bottom edges slightly and along the sides to neaten up the edges; no more than 1/2-inch of dough should be cut away. (Discard the extra dough.) Transfer to a parchment-lined-sheet pan. Spoon the strawberry mixture into the center of the dough leaving a 1-inch border around all sides. (Be sure they aren't too mounded so they bake evenly in the oven.) Working carefully, fold edges of the dough up and over the strawberries, pleating them as you go. In a small bowl, whisk the egg and 1 tablespoon water together. Use a pastry brush to lightly coat only the folded edge of the dough. Place the sheet pan into the oven and bake the tart for 30 minutes. Rotate the pan halfway through the bake to make sure it bakes evenly. While it is baking, heat the apricot preserves in a small pan with a splash of water until warmed through. When the crust is golden brown, remove it from the oven. Brush the strawberries gently with the warmed apricot preserves and cool completely before cutting and serving with the Sweetened Whipped Cream. With a whisk, a handheld mixer or a stand mixer fitted with the whisk attachment, whip the heavy cream and white sugar until it has formed soft peaks.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 56292,"Sausage and Tri-Color Pepper Sauce for Pasta 1 pound Italian sausage, pricked 1/4 cup olive oil 2 cloves garlic, minced 1 each small green, yellow and red bell pepper, cored and sliced 1/2 teaspoon each dried thyme and rosemary, crumbled Salt and freshly ground pepper 1/3 cup chicken broth 12 ounces tubular pasta Freshly grated Parmesan cheese, to taste 1/3 cup toasted bread crumbs combined with 3 tablespoons minced fresh parsley leaves Instructions: In a skillet set over moderately high heat, cook the sausages until they are browned well, about 8 to 10 minutes. Drain and slice.In a large skillet set over moderately high heat, heat the oil until it is hot. Add the garlic and cook it, stirring, for 1 minute. Add the peppers, herbs and salt and pepper to taste and cook the mixture, stirring, for 3 to 5 minutes, or until the peppers are softened. Add the reserved sausages and broth and simmer the mixture, stirring, until the sausages are heated through. In a large saucepan of boiling salted water cook the pasta until it is al dente and drain. Transfer the pasta to a serving dish, add the sauce and Parmesan to taste and toss to combine. Sprinkle with the bread crumbs. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 56293,"Braised Chicken Legs with Cheesy Polenta and Sauteed Greens 2 lemons, sliced 1/2-inch thick 2 medium yellow onions, sliced 1/2-inch thick
6 chicken leg quarters
1 teaspoon dried oregano
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
1/4 cup olive oil
2 cups chicken stock, preferably homemade
2 cups dry white wine
3 cups whole milk
1 cup polenta (not quick-cooking) 1 cup grated white Cheddar 1 tablespoon red wine vinegar
8 ounces sauteeing greens, such as kale, beet greens or chard, hand-torn into 3- to 4-inch pieces
Instructions: Preheat the broiler. Place the lemon and onion slices in a baking pan large enough to hold them in a single layer. Place the chicken on top and sprinkle with the oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Drizzle 2 tablespoons olive oil over the chicken. Rub the chicken to coat evenly with seasonings. Place under broiler to lightly brown the chicken skin, 5 to 10 minutes. Remove chicken from broiler and set oven temperature to 325 degrees F. Pour the stock and wine into the pan and cover tightly with foil. Braise chicken in the oven until internal temperature reaches 165 degrees F, 30 to 35 minutes. Allow chicken to rest in baking pan, uncovered, for 30 minutes. Meanwhile, place a large saucepan over high heat. Add the milk and 3 cups water and bring to a boil. Slowly add the polenta, whisking constantly to prevent lumping. Reduce the heat to low and cook, whisking occasionally to prevent sticking, until polenta is done, approximately 45 minutes. Add the cheese, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Place a large saute pan over medium-high heat. Once the pan is preheated add remaining 2 tablespoons olive oil and the greens. Season lightly with some of the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss with tongs, lowering heat if necessary to prevent burning, until wilted and tender, then check the seasoning and adjust to your taste. Preheat the broiler. Remove chicken from roasting pan and place on an ovenproof sheet pan. Remove and discard the onions and lemons. Pour the liquid from the roasting pan into a small saucepan and cook over medium-high heat until reduced to 1 cup. Place chicken in broiler and cook until skin becomes golden and very crispy, 5 to 10 minutes. Spoon 3/4 cup polenta onto each of 4 to 6 large plates, then place 1/2 cup greens on top of each followed by a chicken leg. Spoon 2 tablespoons of the reduced chicken cooking liquid over the top of the chicken. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 56294,"Marbled Stuffed Potatoes 4 large russet potatoes 1 large sweet potato 1/4 cup sour cream 3 tablespoons unsalted butter, cut into pieces and softened 2 scallions, thinly sliced 3/4 cup shredded sharp cheddar cheese Pinch of freshly grated nutmeg Kosher salt and freshly ground pepper Extra-virgin olive oil, for brushing Instructions: Preheat the oven to 400 degrees F. Put the russet and sweet potatoes directly on the oven rack and bake 30 minutes. Pierce each potato a few times with a fork and continue to bake until tender, 15 to 20 more minutes for the sweet potato and 20 to 25 more minutes for the russet potatoes. Let cool slightly. Peel the sweet potato. Transfer to a bowl and mash lightly with a fork until almost smooth. Trim a thin slice off the top of each russet potato, cutting lengthwise. Scoop most of the flesh into another bowl, leaving the shells intact. Add the sour cream and butter to the bowl and mash with a fork. Stir in the scallions, 1/2 cup cheese, the nutmeg, 1 1/4 teaspoon salt, and pepper to taste. Gently fold in the sweet potato. Brush the potato skins with olive oil and season with salt and pepper. Generously fill with the marbled potato mixture and sprinkle with the remaining 1/4 cup cheese. Reduce the oven temperature to 375 degrees F. Place the stuffed potatoes on a baking sheet and bake until the cheese melts, 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 56295,"Lasagna Cannoli 6 lasagna noodles (about 8 ounces) 1 1/2 cups confectioners' sugar, plus more for dusting 2 cups whole milk ricotta
1/4 cup mascarpone 1/2 teaspoon pure vanilla extract 1/3 cup mini chocolate chips, for dipping, optional 1/3 cup pistachios, chopped, for dipping, optional Instructions: Bring a large pot of water with 1 cup of confectioners' sugar to a boil and cook the noodles until very tender, about 20 minutes. Drain the noodles and transfer to a paper towel-lined baking sheet to dry for 5 minutes. Cut each noodle in half crosswise and roll into a 3-inch-wide tube. Put seam side-down on the lined baking sheet. Beat together the ricotta, mascarpone, vanilla and remaining 1/2 cup confectioners' sugar in a medium bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Spoon into a pastry bag with a 1/2-inch-wide opening or a resealable plastic bag with the corner snipped to make a 1/2-inch-wide opening. Generously fill each noodle tube with the ricotta filling, it should spill out a little at the ends.
Put the chocolate chips and/or the pistachios in separate small bowls, if using. Dip the ends of the cannolis into the chocolate chips and/or pistachios to coat. Arrange the cannolis on a serving platter and dust with confectioners' sugar.
","[Chardonnay, Pinot Grigio, Prosecco, Sparkling Shiraz]" 56296,"Steamed Chocolate Pudding Cake 2 eggs 1 cup sugar 1 cup milk 2 tablespoons unsalted butter, melted 1/2 teaspoon pure vanilla extract 1 1/2 ounces unsweetened chocolate, melted 1 1/2 cups all purpose flour 1/4 teaspoon salt 1 1/2 teaspoons baking powder Instructions: Heat oven to 350 degrees. Thickly butter 8 ovenproof ramekins, coffee cups, or custard cups. Whip the eggs in a mixer fitted with a whisk attachment ( or using a hand mixer) until light and fluffy. Add the sugar and mix until combined. Add the milk, butter, vanilla, and chocolate and mix until combined. Sift the flour with the salt and baking powder twice. Add to the egg mixture and mix until combined. Pour the batter into the ramekins, filling each about 2/3 full. Cover each cup with foil. Arrange the cups in a hot-water bath and bake until firm on top, 30 to 40 minutes. Remove the cups from the water and remove the foil. Serve warm. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 56297,"Deathly Chocolate Cakesicle with Peanut Butter Buttercream 1 1/3 cups all-purpose flour 3/4 cup cocoa powder 1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 2/3 cups granulated sugar
1/3 cup safflower oil
2 eggs
1/3 cup milk
2 teaspoons vanilla extract
1 cup boiling water
Peanut Butter Buttercream, recipe follows Chocolate Coating, recipe follows Sprinkles, for coating, optional 1 cup (2 sticks) salted butter 1 cup peanut butter (chunky or creamy)
1 pound confectioners' sugar, or more as needed
1 teaspoon vanilla extract 300 grams good-quality dark chocolate, melted 150 grams organic extra-virgin coconut oil
Instructions: Preheat the oven to 325 degrees F. Grease the cavities of two 12-cup side-opening silicone popsicle molds and insert wooden sticks; set aside. Sift together the flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the granulated sugar and mix at low speed until blended. Add the oil and mix until the dry ingredients are crumbly, a few seconds. In a small bowl, whisk the eggs until blended. Whisk in the milk and vanilla until blended. With the mixer running at low speed, add the egg mixture to the flour mixture and mix until blended, scraping down the sides of the bowl as needed. Gradually add the boiling water and mix just until blended and smooth, scraping down the sides as needed. Using a 2-ounce scoop, measure the batter into each popsicle cavity. Bake until a pick inserted into the center of one of the cakes comes out clean, 35 to 40 minutes. Cool in the pan on a wire rack for 20 minutes, then transfer to the freezer to freeze. Unmold the cakesicles and set them on a parchment-lined baking sheet. Let thaw slightly. Fill each cakesicle with Peanut Butter Buttercream just until it starts to push back on the pastry bag or injector. Set on the prepared pan and freeze. Dip each cakesicle into the Chocolate Coating, allowing the excess to drain off, then dip a portion of each cakesicle into sprinkles if desired. Let the chocolate set up before serving. Cream together the butter and peanut butter with an electric mixer until well blended and creamy. Slowly add the confectioners' sugar until completely incorporated. (If a thicker buttercream is desired, add more confectioners' sugar.) Add the vanilla and mix well. Fill a piping bag fitted with a No.6 tip or an injector. Mix the melted chocolate and coconut oil together until completely incorporated. Place in a warmed steel cup. ","[Pinot Noir, Cabernet Sauvignon, Syrah, Zinfandel]" 56298,"Milk Cinnamon Gnocchi with Lemon and Parmesan Sauce 1 pound potatoes, peeled 1 ounce butter 4 egg yolks 1 teaspoon cinnamon 1/2 teaspoon nutmeg Salt Freshly ground black pepper 2 lemons 8 ounce sugar 8 ounces water 8 ounces heavy cream 2 ounces grated Parmesan Salt and freshly ground black pepper 16 ounces sunflower oil Bread crumbs Instructions: In a large pot, cook the potatoes until tender in boiling, salted water. Once cooked, drain and pass them through a ricer. Add the butter and egg yolks, and mix well. Place the potato mixture in a saucepot and add the cinnamon, nutmeg, salt and pepper, and cook the mixture over medium heat until a dough like consistency is formed. When cooked, remove from heat and let mixture cool. To make the candied lemon peels, remove the skin from the lemons, being careful not to get the white pith. Combine the sugar and water in a saucepan, and add the lemon peels. Cook until the skins are cooked and the liquid is syrupy, approximately 45 minutes. For the cream sauce, combine all of the ingredients and bring to a boil. Reduce the heat and let simmer for 5 minutes. Heat a large pot of sunflower oil to 360 degrees F. Place the cooled gnocchi mixture into a piping bag, and pipe out 1-inch gnocchi shapes. Toss the gnocchi's in the bread crumbs and deep fry for 2 minutes. To serve, put the sauce on the base of each plate, place the gnocchi on top, and garnish with the candied lemon peel. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56299,"Chateaubriand for Two 1 1/4 pounds beef tenderloin, trimmed 4 large baking potatoes, like russets 2 tablespoons Essence, recipe follows 2 tablespoons canola oil 2 carrots, peeled and cut into 2-inch pieces 2 large turnips, peeled and halved 1 cup beef stock 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Preheat oven to 400 degrees. Season tenderloin with Essence. Heat a large saute pan over high heat, add the oil and sear meat well on all sides. Transfer meat to a roasting rack set in a roasting pan and roast 15 minutes for medium-rare. Meanwhile \turn\ vegetables, cutting them into even-sized pieces shaped like footballs. Cook vegetables separately in small pots of salted water just until tender, drain and cool. Transfer meat to a carving board, tent with foil to keep warm and let rest at least 10 minutes. Remove rack from roasting pan, place pan over medium high heat and pour in stock to deglaze. Bring to a boil, scraping bottom of pan to incorporate any browned bits into sauce. Simmer and adjust seasonings, to taste. Add vegetables to stock to reheat. Slice meat in thin slices. To serve, present meat in \shingles, surround with vegetables and ladle sauce over. Combine all ingredients thoroughly and store in an airtight jar or container. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Malbec]" 56300,"Carrot Noodles with Spicy Peanut Dressing 3 to 4 large carrots, peeled 1 English cucumber, halved lengthwise, seeded and cut into 1/2-inch pieces 1 shallot, thinly sliced lengthwise Kosher salt 1 1/2 tablespoons creamy peanut butter 1 tablespoon soy sauce 1 tablespoon mirin 1 1/2 teaspoons rice vinegar 1 teaspoon toasted sesame oil 1 teaspoon Sriracha 1/2 teaspoon packed light brown sugar 1/2 teaspoon fresh lemon juice 1/2 clove garlic, finely grated 10 to 12 fresh mint leaves, thinly sliced 8 basil leaves, thinly sliced 1 teaspoon toasted sesame seeds Instructions: Use a vegetable peeler to shave the carrots into thin wide ribbons; discard the last thick strip. Transfer the carrot ribbons to a large bowl, fill with ice water and let stand 10 minutes. Meanwhile, combine the cucumber and shallot in a colander, sprinkle with salt and let drain, 10 minutes. Whisk the peanut butter, soy sauce, mirin, rice vinegar, sesame oil, Sriracha, brown sugar, lemon juice and garlic in a small bowl. Drain the carrots, blot dry with paper towels and transfer to a serving bowl. Press the cucumber and shallot in the colander with your hands to remove any excess liquid; pat dry with paper towels and add to the carrots. Add the mint and basil and toss to combine. Drizzle the peanut dressing over the salad and sprinkle with the sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 56301,"Fennel Slaw 3 teaspoon Mexican dried oregano Juice of a lime (about 1 tablespoon) 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup extra virgin olive oil 3 bulbs fennel (about 3 pounds) 2 red bell peppers, cored, seeded and julienned Instructions: In a dry pan, toast the oregano for 1 to 2 minutes, until golden but not burned. In a small bowl, whisk the lime juice, salt, pepper and oregano together. Drizzle in the olive oil, whisking constantly until emulsified. Trim the stalks of the fennel down to the bulb and discard. Quarter the bulbs and trim away the triangle of core at the base. Slice the fennel as thinly as possible. In a serving bowl, toss the fennel, red pepper and the dressing together until the vegetables are evenly coated. Serve immediately or refrigerate, covered, for up to 1 hour before serving, and toss again just before serving. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 56302,"Grilled Salmon and Mustard Herb Vinaigrette 4 ounces salmon Olive oil 3/4 ounce Herb Vinaigrette, recipe follows 2 ounces mesclun greens 3 ounces chickpeas 1.5 ounces cucumber slices 12 ounces orange segments 1/2 each shredded scallion 2 sprigs dill leaves 1/4 teaspoon mustard 1/4 teaspoon olive oil 1/4-ounce red wine vinegar Salt and pepper Instructions: Preheat a grill. Lightly coat the salmon with oil and grill to desired doneness. Lightly toss the dressing with greens, chickpeas, and cucumbers and place on a plate. Place the salmon on top. Arrange the orange segments around artistically and then sprinkle with scallions. Lightly chop the dill leaves and place in a bowl. Whisk in mustard and olive oil. Then add red wine vinegar and a pinch of black pepper and salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 56303,"Garlic Knot-chos 1 pound pizza dough All-purpose flour, for dusting Granulated garlic or garlic powder, as needed 2 tablespoons olive oil, plus more for brushing 1 cup finely grated Parmesan
1/2 stick (4 tablespoons) unsalted butter 1 tablespoon minced garlic 2 tablespoons finely chopped fresh parsley 1 1/2 teaspoons kosher salt 1 cup diced tomatoes 2 tablespoons thinly sliced scallions 1 cup grated mozzarella
1 cup tomato sauce, warmed Instructions: Line 2 baking sheets with parchment paper. Divide the pizza dough into 4 equal pieces. Place 1 piece on a lightly floured work surface and the remaining 3 pieces under a clean kitchen towel. Roll the dough into an evenly shaped rectangle or circle. Sprinkle the dough with a light coating of granulated garlic and cut into 6 equal pieces. Roll each piece like a snake until it is between 6 and 8 inches long. Tie into a knot and place on the prepared baking sheets. Continue until all the dough is rolled. (There should be 24 pieces.) Cover both baking sheets with clean kitchen towels and let rise in a warm spot, 1 hour.
Preheat the oven to 375 degrees F. Brush each knot with olive oil and sprinkle with some grated Parmesan (you will not use all the Parmesan). Bake the knots until golden brown, about 15 minutes.
Meanwhile, melt the butter in a small saucepan over medium heat. When the butter begins to bubble, stir in the garlic and remove from the heat. Transfer the butter mixture to a large bowl stir in the parsley and salt. Keep warm.
Let the knots cool 5 minutes, then add all of the knots to the bowl and toss well to coat.
Preheat the broiler.
Return all of the butter-coated knots to one baking sheet, stacking slightly if needed. Scatter with the remaining Parmesan, followed by the tomatoes, scallions and mozzarella. Broil, just until the cheese is melted, 2 to 3 minutes. Transfer the pile to a serving platter and serve with the tomato sauce for dipping.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 56304,"Deep Fried Turkey 14 pound turkey, giblets removed and rinsed 3 to 4 gallons canola oil (more or less depending on the size of your bird) 1 turkey frying kit Instructions: To determine exactly how much oil you will need put the turkey into the pot provided with the turkey frying kit. Fill the pot with just enough water so the turkey is completely submerged. Quickly remove the turkey from the pot of water then mark the water line on the inside of the pot with a wax pencil or crayon. This will be the fill line to let you know exactly how much oil you will need to add to the pot. Discard the water and make sure to thoroughly dry both the turkey and the pot before adding the oil. It is extremely important to make sure the turkey and pot are completely dry. Any water in the hot oil will cause it to pop and splatter. Add enough oil to the pot to reach the fill line and with a paper towel wipe off the fill line that you drew. Put the pot on the propane burner provided in the turkey frying kit. Clip the oil thermometer provided to the pot and into the oil. Heat the oil over medium-high heat to 250 degrees F. Arrange the turkey on the insert from the frying kit. Slowly submerge the turkey into the hot oil. Bring the temperature of the oil up to 350 degrees and maintain this temperature for the duration of the cooking time. Fry for about 45 minutes and remove turkey from oil and check the internal temperature. Turkey is done when an instant-read thermometer inserted into the thickest part of the thigh registers 151 degrees F. After removing the turkey from the oil, allow it to rest on a cutting board or platter, until the internal temperature reaches 161 degrees F. Carve and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56305,"Crispy Tortillas with Caramel Honey Sauce and Vanilla Ice Cream 1 package of 6-inch flour tortillas or can use remainder from Quesadilla recipe 4 tablespoons butter 1/4 cup light brown sugar 1/4 cup honey Vanilla ice cream Granulated sugar for sprinkling Mint leaves for garnish Confectioners sugar for garnish Instructions: Cut tortillas into thin triangles not equilateral, more like a spike shape. In a deep pot, bring oil up to 350 degrees F and add tortillas and fry until golden brown. Remove with spider, place on a towel and sprinkle with granulated sugar. In a saucepan add butter and whisk in brown sugar: do not boil. Add honey and continue stirring for approximately 4 to 5 minutes. Scoop ice cream onto serving plates, spike with tortillas and spoon sauce on top. Garnish with mint and confectioners sugar ","[Chardonnay, Moscato, Riesling, 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 8 oz ziti pasta 1 lb ground beef 1 onion, chopped 2 cloves garlic, minced 1 cup marin" 56306,"Chorizo-Filled Dates in Bacon (Fritos de da Tiles y Chorizo) 1 chorizo sausage (about 2 ounces) 12 pitted dried dates 3 slices bacon, cut into quarters crosswise Oil, for frying Flour, for dusting 1 egg, lightly beaten with 1 teaspoon water Instructions: Cut off ends of the chorizo and slice the sausage crosswise into 3 equal pieces, about 3/4 inch each in length (remove the skin if tough). Cut each of these pieces in half lengthwise and in half again, to make a total of 12 \sticks.\ (If your chorizo is thick, these pieces may be too large for the dates, in which case cut in half again.) Insert each chorizo piece into a date and close the date around it. Wrap a strip of bacon around each date. Secure, if necessary, with a toothpick. (May be prepared ahead.) Place the wrapped dates in a skillet with the seam side of the bacon down and saute until the bacon is golden. Turn and brown on the other side. Drain on paper towels. You may now serve the dates, or proceed to coat and fry them. If you are continuing, this step may also be done in advance. Wipe out the skillet, then heat the oil at least 1/2-inch deep to about 380 degrees F. Dust the dates with flour, then dip them into the egg and immediately into the hot oil. Fry until golden, turning once. Or, better, use a deep-fryer. Drain and serve right away. ","[Rioja, Tempranillo, Garnacha, Barbera]" 56307,"Shaved Brussels Sprouts Salad with Dates, Manchego and Almonds 1/2 cup lemon juice 2 tablespoons minced shallots 1 tablespoon Dijon mustard 1 tablespoon honey 1/2 cup extra-virgin olive oil Kosher salt and freshly cracked black pepper One 16-ounce bag shaved Brussels sprouts 1/4 cup chopped dates 1/4 cup diced manchego cheese 1/4 cup chopped almonds Instructions: In a small bowl, combine the lemon juice and shallots. Let stand 5 minutes, so the acidity in the lemon juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the olive oil until emulsified. Season aggressively with salt and add pepper to taste. Add the sprouts, dates, manchego and almonds and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts. ","[Riesling, Gavi, Vermentino, Albari?o]" 56308,"Lemon Grass Spiced Poached Pears 2 Asian pears, peeled and cored 1/2 lemon, juiced 1/2 cup sugar 1 cup water 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 tablespoon honey 1 stalk lemon grass, halved Instructions: Slice the pears in half. Coat with lemon juice to prevent browning. In a saucepot, add the sugar and water and bring to a boil to make a syrup. Reduce to a simmer and add the pear halves, cinnamon, nutmeg, honey, and lemon grass. Continue to cook for 10 to 15 minutes or until pears are tender, but not falling apart. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 56309,"Tropical Dragon Fruit Mimosas 1/2 cup granulated sugar 1 cup chopped dragon fruit (unpeeled)
1 (750-mL) bottle chilled sparkling wine
1 1/2 cups chilled passion fruit juice
Dragon fruit slices, for garnish
Instructions: Combine the granulated sugar, 1/2 cup water and chopped dragon fruit in a small saucepan over medium-high heat. Bring to a simmer and cook until the sugar dissolves, about 2 minutes. Mash the dragon fruit with a fork or potato masher. Set aside to cool completely. (The dragon fruit will tint the simple syrup pink while it cools.) Once cooled, strain the dragon fruit pieces and discard. (See Cook\u2019s Note.) To serve, fill 6 champagne flutes with sparkling wine. Pour about 1 tablespoon of the dragon fruit simple syrup into the bottom of each of the champagne flutes. Top each with 1/4 cup of passion fruit juice. Garnish with the dragon fruit slices. ","[Prosecco, Cava, Ros]" 56310,"Indian-Spiced Nuts With Coconut 3 large cinnamon sticks, broken into pieces 3 tablespoons whole cloves 2 tablespoons green cardamom seeds (from 1/4 cup green pods) 1 tablespoon black cardamom seeds (from 4 black pods) 1 cup unsalted roasted peanuts 1 cup roughly chopped pecans 1/4 cup unsweetened coconut flakes 2 tablespoons vegetable oil 2 teaspoons ground cumin 2 teaspoons ground coriander Kosher salt Instructions: Make the garam masala: Put the cinnamon sticks, cloves, and green and black cardamom seeds in a spice grinder and pulse until finely ground. Store in an airtight container, away from direct sunlight, up to 6 months. Make the nuts: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Mix the peanuts, pecans, coconut, vegetable oil, cumin, coriander, 2 teaspoons of the garam masala and 1 teaspoon salt in a bowl and pour onto the prepared baking sheet. Bake 40 minutes, rotating halfway through for even baking. Remove from the oven and allow to cool. (If you want, serve the nuts in little parchment-paper cones!) ","[Riesling, Gewrztraminer, Pinot Grigio, Gavi]" 56311,"Watermelon Mojitos 30 large fresh mint leaves, coarsely torn by hand 3 to 4 thick slices fresh watermelon 12 ounces light rum, such as Bacardi 1/2 cup simple syrup 6 tablespoons freshly squeezed lime juice (3 limes) Sprigs of mint and spears of watermelon, for serving Instructions: Use a mortar and pestle to mash the mint leaves. Remove and discard the rind and seeds of the watermelon. Put the fruit into a food processor fitted with the steel blade and puree. Put the mashed mint into a large pitcher with 2 cups of pureed watermelon, the rum, simple syrup, and lime juice and stir to combine. Pour the mixture into a pitcher for serving.
Place ice cubes in 6 glasses and pour the mojito mixture into the glasses. Garnish with sprigs of fresh mint and spears of watermelon. Serve ice cold. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Sauvignon Blanc]" 56312,"Cherries Jubilee One 12-ounce bag frozen cherries 1/2 cup sugar
2 strips lemon zest plus 1 tablespoon fresh lemon juice
2 ounces rum
1 ounce kirschwasser
Vanilla ice cream, for serving
Instructions: Put the cherries, sugar and lemon zest and juice in a large skillet and stir to combine. Cover and cook over medium heat until the sugar dissolves, about 4 minutes. Uncover and cook until the cherries get juicy, about 5 minutes more. Mix together the rum and kirschwasser in a measuring cup, then add to the cherries. Ignite the alcohol with a long match and swirl the pan slightly until the flames subside, about 30 seconds. Serve the warm cherries and their juices over ice cream. ","[Rum, Port, Tawny Port, Moscato]" 56313,"Any Nut Brittle 1 cup sugar 1 cup light corn syrup 1 1/2 cups lightly toasted and crushed nuts (I used macadamia, pine, and corn nuts, but try any nut you like) Instructions: Combine the sugar and corn syrup in a heavy bottomed pot. Cook over medium heat, stirring often, until the sugar has dissolved. Turn the heat up to high and cook until the bubbles get smaller and the mixture turns a light amber color, about 10 minutes. Stir in the nuts and cook for 1 more minute. Quickly pour the mixture onto a baking pan lined with a silicone baking sheet (or buttered parchment paper) and spread it out evenly with a spatula or wooden spoon. The mixture cools quickly so work fast. Let cool and break into pieces. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 56314,"Chocolate Molten Cake with White Chocolate Skull Nonstick cooking spray, for the ramekins 6 tablespoons granulated sugar, plus more for the ramekins
6 ounces dark chocolate
6 tablespoons unsalted butter, cut into cubes
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 large eggs plus 2 yolks 1/4 cup all-purpose flour
2 cups fresh strawberries, tops trimmed then quartered, or frozen strawberries 1 cup pomegranate juice
1/2 cup granulated sugar
Juice of 1/2 lemon 24 ounces white chocolate chips 2 tablespoons coconut oil
Instructions: Preheat the oven to 425 degrees F. Spray and sugar six 4-ounce ramekins and place on a sheet tray. Combine the chocolate and butter over a double boiler and melt completely. Remove from the heat and set aside. In a mixing bowl, combine the sugar, vanilla, salt, whole eggs and egg yolks. Whisk until the mixture is pale yellow and thickened. Whisk in the flour until smooth. Add the chocolate mixture and stir gently until combined. Divide the mixture among the ramekins. Bake until the edges are set but the centers are still soft when pressed, 12 to 15 minutes. For the strawberry sauce: Add the strawberries, pomegranate juice and sugar to a saucepan over medium heat. Bring to a gentle boil and stir to dissolve the sugar. Pour into a blender and add the lemon juice. Puree until completely smooth, then pour into a small saucepan and keep warm. Reduce slightly if preferred. For the white chocolate skull: Place the chocolate chips and coconut oil into a mixing bowl set over a double boiler. Melt the chocolate completely, then remove from the heat and let stand for 5 minutes, allowing the chocolate to thicken. Fill 6 large (4 3/8-by-5 1/4-by-2 1/2-inch) skull chocolate molds (face only) with the white chocolate mixture, then turn to coat completely. Invert briefly if needed to drain out excess chocolate. Refrigerate for at least 15 minutes, allowing the chocolate to completely harden. To serve: Loosen the edges of the cakes with an offset spatula and invert onto serving plates. Place a skull face on top of each, covering the cake. Heat the strawberry sauce until gently boiling. Pour over the skulls, melting them over the cakes. Serve. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 56315,"Char Grilled Pork Neck with Vermicelli Noodles: Bun Thit Nuong 2 tablespoons sugar 4 tablespoons fish sauce 1 tablespoon honey 1 teaspoon freshly ground black pepper 6 spring onions (white part only), finely sliced, and pounded in mortar and pestle to a paste 2 cloves garlic, finely diced 18 ounces pork neck, finely sliced across the grain into 1/8-inch thick pieces 2 tablespoons vegetable oil 9 ounces cooked rice vermicelli noodle 5 fresh mint leaves, sliced 5 fresh perilla leaves, sliced 5 fresh Vietnamese mint leaves, sliced 1 Lebanese cucumber, halved and sliced 2 handfuls bean sprouts 4 tablespoons spring onion oil 1/2 cup Dipping Fish Sauce, recipe follows 4 tablespoons fried red Asian shallots (see Cook's Note) 4 tablespoons crushed roasted peanuts 3 tablespoons fish sauce 3 tablespoons white vinegar 2 tablespoons sugar 4 ounces or 1/2 cup water 2 cloves garlic 1 cl, chopped 2 tablespoons fresh lime juice Instructions: In a large mixing bowl, combine the sugar, fish sauce, honey, and pepper. Mix until the sugar has dissolved. Add the bashed spring onion, garlic, and sliced pork neck. Coat the pork well then enclose the flavors with the vegetable oil. Let the mixture marinate in the refrigerator for 2 hours or overnight, for a better result. Preheat a grill on medium to high heat. Thread the pork onto the skewers and char grill on medium to high heat for 1 to 2 minutes on each side, or until brown and cooked through. Divide the cooked vermicelli noodle among 4 to 6 bowls, add the mint, perilla leaves, Vietnamese mint, cucumber, and bean sprouts, then add 1 to 2 pork skewers to each bowl. Dress each bowl with 2 tablespoons of dipping fish sauce, a teaspoon of spring onion oil, and sprinkle fried Asian shallots and crushed peanuts on top. Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and cl and stir through with the lime juice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 56316,"Mac and Cheese Muffins 1 1/2 cups panko breadcrumbs 1/4 cup plus 1 tablespoon shredded Parmesan 1/4 cup olive oil 1 1/2 teaspoons minced garlic 1 pound small elbow macaroni 1/2 cup (1 stick) unsalted butter 1/4 cup all-purpose flour 1 2/3 cups milk 1 1/2 tablespoons Worcestershire sauce Salt 4 cups packed shredded Gruyere cheese 1 cup shredded Cheddar 1 cup crumbled goat cheese Nonstick cooking spray, for spraying muffin pans Instructions: Preheat the oven to 400 degrees F. For the panko mix: Mix the panko, Parmesan, olive oil and garlic together and set aside. For the mac and cheese: Cook the macaroni according to the package directions. Drain and set aside. In the meantime, melt the butter in a heavy-bottomed medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and whisk constantly until the mixture thickens. Reduce the heat to low and add the Worcestershire and salt to taste. Slowly fold in the Gruyere, Cheddar and goat cheese and heat through until all the cheese is melted, about 10 minutes. Fold the cooked macaroni into the cheese mixture. Spray mini-muffin pans with nonstick cooking spray and dust with the panko mix. Put the muffin pans in the oven and bake until the panko is golden brown, about 2 minutes. Remove the pans and lower the temperature to 350 degrees F. Carefully fill the cups the rest of the way with the mac and cheese, packing tightly. Bake until golden brown, about 10 minutes. Sprinkle the tops with the panko mix and continue baking until the tops are golden brown, about 5 minutes more. Let the muffins cool before removing them from the pan. Repeat with the remaining macaroni and cheese and panko mixture. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56317,"Stewed Chicken, Refried Beans and Oaxaca Cheese Quesadillas One 15-ounce can fire-roasted tomatoes 2 teaspoons chili powder 1 clove garlic, finely grated Kosher salt and freshly ground black pepper One 8-ounce boneless skinless chicken breast Four 10-inch (burrito size) flour tortillas 2 cups shredded Oaxaca cheese 1 cup refried beans 2 tablespoons unsalted butter Guacamole, salsa, chopped scallions and sour cream, for serving Instructions: Combine the tomatoes, chili powder, garlic, 2/3 cup water and 1/2 teaspoon salt in a small saucepan. Bring to a simmer over medium heat and cook, breaking up the tomatoes with a spoon, for 10 minutes. Add the chicken breast, nestling it in the sauce, and simmer, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, and return it to the sauce. Season with salt and pepper. Lay a tortilla on a work surface and top evenly with 1/2 cup Oaxaca cheese. Add a quarter of the shredded chicken and tomato sauce and a quarter of the beans. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients. Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Cook one of the quesadillas, flipping once, until golden brown and the cheese is melted, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas. Cut into triangles and serve with the guacamole, salsa, scallions and sour cream. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 56318,"Chicken and Waffles 8 boneless, skin-on chicken thighs 2 cups buttermilk
2 1/2 cups all-purpose flour, plus more if needed 1 tablespoon seasoned salt, such as Lawry's
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon ground dried thyme
1/2 teaspoon cayenne pepper, plus more if needed 1/4 cup milk, plus more if needed Vegetable oil, for frying
2 cups all-purpose flour 1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups milk
1 tablespoon vanilla extract
4 large egg whites plus 2 large egg yolks
8 tablespoons (1 stick) salted butter, melted
1 to 2 jalapenos, chopped 1 cup pancake syrup 1/4 cup bourbon
4 tablespoons (1/2 stick) salted butter
1/4 teaspoon cayenne pepper
Instructions: Special equipment: a deep-fry thermometer For the fried chicken: Thoroughly rinse the chicken, then cover all the pieces with 1 3/4 cups of buttermilk. Soak in the fridge overnight or up to 24 hours. When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes to take off the chill. In the meantime, preheat the oven to 360 degrees F and mix the breading. Put the flour, seasoned salt, paprika, pepper, thyme and cayenne (extra cayenne if you like heat) in a very large bowl and stir together well. In a small bowl, combine the milk and remaining 1/4 cup buttermilk. Pour into the flour mixture and, with a fork, gradually mix until there are little lumps throughout. This will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to the bowl in order to make it slightly lumpy. Heat 1 1/2 to 2 inches of vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter. Working in batches, thoroughly coat each chicken piece with the breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate. Add the chicken to the oil 3 or 4 pieces at a time. Make sure they aren't sticking together, then cover the skillet and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again and cook 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn. Transfer the fried chicken pieces to a baking sheet (they will not be completely cooked through) and continue frying the rest of the chicken. Bake the thighs for 15 minutes to finish the cooking process. Sometimes I'll cut into the thicker part of one of the larger pieces, just to make sure the chicken is cooked through. (If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.) Cover and keep warm. For the waffles: Preheat the waffle iron to the regular setting. Sift together the flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk together the milk, vanilla and 2 egg yolks. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and chopped jalapenos and continue mixing very gently until combined. In a separate bowl (or using a mixer), beat the 4 egg whites with a whisk until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through. Scoop the batter into your waffle iron in batches and cook according to the manufacturer's directions (lean toward being a little deep golden and crisp!). Keep warm. For the sauce: Pour the pancake syrup and bourbon in a small pot and bring to a boil. Turn down the heat and simmer for 3 to 4 minutes. Turn off the heat and whisk in the butter 1 tablespoon at a time, then the cayenne. To serve: Place 2 chicken thighs on top of a waffle. Pour the warm sauce over everything and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56319,"Grilled Sweet Potato Wedges with Maple Butter 3 sweet potatoes, each cut into 8 lengthwise wedges 3 tablespoons olive oil Maple Butter, recipe follows Flaked sea salt, to taste 1 tablespoon chopped fresh flat-leaf parsley, for garnish 6 tablespoons unsalted butter, softened 1/4 cup maple syrup 1/2 teaspoon allspice Instructions: Heat grill to medium-high heat. Place the wedges in a large bowl and drizzle with oil. Season with salt and pepper and toss to combine. Place on the grill, cooking on all sides until cooked through, about 10 minutes total. Remove and drizzle or brush with a bit of maple butter, sprinkle with salt and parsley to finish. In a bowl, blend the butter, maple syrup and allspice together until light and smooth. Refrigerate and use as a spread or melt and drizzle over pancakes, grilled sweet potatoes or popcorn.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 56320,"Basil Poached Oranges and Grapefruit 1 small grapefruit 2 oranges 3/4 cup water 1/4 cup sugar 2 tablespoons lemon juice 1 vanilla bean, split 6 leaves fresh basil, plus extra for garnish Lemon sorbet or vanilla ice cream for serving Instructions: Using a very sharp knife, peel the grapefruit and oranges, discarding the skins (be sure to remove all of the white pith). Slice the fruit into 1/4-inch rounds, removing pits as you go. Set aside in a medium non-reactive bowl. In a medium non-reactive pan, combine the water, sugar, lemon juice. Scrape the seeds from the vanilla bean and add the seeds and bean to the liquid. Bring to a gentle simmer for 5 minutes. Thinly slice 6 of the basil leaves and toss over the citrus rounds. Remove liquid from heat and strain over the citrus and basil. Refrigerate until chilled. Serve the chilled fruit and liquid over lemon sorbet or vanilla ice cream. Garnish with fresh basil. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 56321,"Slow-Cooked Country Green Beans 1 tablespoon vegetable oil 1 cup chopped yellow onions 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 1 (8-ounce) ham hock, scored 1 tablespoon minced garlic 1 1/2 pounds green beans, trimmed and halved Instructions: Add the oil in a medium, heavy saucepan. Add the onion and saute until tender, about 3 minutes. Season with salt, pepper, and cayenne. Add the ham hocks, garlic, and beans. Add enough water to almost completely cover the beans. Bring to a boil, reduce the heat and simmer for 2 hours. Remove from the heat and serve with the cooking liquid. ","[Chardonnay, Riesling, Gamay, Garnacha]" 56322,"Banana Muffins with Mascarpone Cream Frosting 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 cups sugar 1 cup vegetable oil 3 large eggs 1 tablespoon vanilla extract 4 ripe bananas, peeled and coarsely mashed 3 ounces cream cheese, room temperature 6 tablespoons (3/4 stick) unsalted butter, room temperature 1/3 cup mascarpone cheese, room temperature 3 tablespoons honey 1/2 cup chopped walnuts, toasted Instructions: Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F. Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended. Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted. To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 56323,"Oysters Rockefeller -Deb Style Tomato/Garlic oil 5 to 6 cloves garlic, smashed 3 tomatoes, rough chopped 1 quart peanut oil Grated asiago cheese for garnish 1 dozen oysters, cleaned, shucked and bottom shells cleaned and reserved 3 shallots, sliced thin 1/2 cup heavy cream 2 tablespoons butter 2 ounces brandy 1/2 bunch chives garnish 1 bunch arugula, cleaned and 1-inch chiffonade Rock salt Chives, chopped Instructions: In medium saucepan saute tomatoes in a tablespoon of oil and add garlic. Saute 1 minute, add remaining oil, and simmer 20 minutes to infuse flavors. Can be refrigerated and stored for future use, up to 20 days. In a large saute pan heat butter and brown slightly over medium heat. Add shallots until they sweat: do not cook too quickly. Deglaze with brandy, reduce, then add cream and salt and pepper. Add oysters until membranes start to ruffle. Remove oysters and reserve on plate. Reduce sauce for 1 minute longer to thicken. In another large saute pan add 1 tablespoon Tomato/Garlic Oil and when hot quickly toss arugula until wilted. On a sheet tray, place bottom shells of oysters and add arugula to each as bottom layer. Top with one oyster each and add asiago cheese to top. Flash under the broiler until cheese is golden. Remove carefully and place on a tray with rock salt as under liner. Garnish with chopped chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56324,"Anna's Spaghetti and Pesto Trapanese (Pesto alla Anna) 3/4 pound (about 2-1/2 cups) cherry tomatoes, very ripe and sweet 12 large fresh basil leaves 1/3 cup of whole almonds, lightly toasted 1 plump garlic clove, crushed and peeled 1/4 teaspoon peperoncino or to taste 1 tablespoon and 1/2 teaspoon salt 1/2 teaspoon coarse sea salt or kosher salt, or to taste, plus more for the pasta 1/2 cup extra-virgin olive oil 1 pound spaghetti 1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano Instructions: Rinse the cherry tomatoes and basil leaves and pat them dry. Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, peperoncino and 1/2 tsp salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived. With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste and adjust seasoning. (If you're going dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate if you'll use it longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.) To cook the spaghetti, heat 6 quarts of water with 1 tablespoon salt, to the boil in the large pot. Scrape all the pesto into a big warm bowl. Cook the spaghetti al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls. ","[Chardonnay, Vermentino, Sauvignon Blanc, Barbera]" 56325,"Nicoise Salad Pizzette Cornmeal, for dusting 1 cup pitted kalamata olives, rinsed and drained 2 tablespoons fresh lemon juice (from 1/2 a large lemon) 2 tablespoons extra-virgin olive oil 1 tablespoon capers, rinsed and drained 1 tablespoon chopped fresh rosemary leaves 1 tablespoon chopped fresh thyme leaves 2 anchovy fillets in oil, drained 1 clove garlic, peeled and coarsely chopped All-purpose flour, for dusting One 1-pound ball pizza dough, halved 1 large tomato, sliced into eight 1/4-inch-thick slices Olive oil, for drizzling One 5-ounce can tuna in olive oil, such as Flott 6 string beans, blanched and each cut into four 1-inch pieces (see Cook's Note)
Instructions: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Dust a baking sheet with cornmeal. Set aside. For the tapenade: Place the olives, lemon juice, oil, capers, rosemary, thyme, anchovies and garlic in a food processor. Blend until smooth. On a lightly floured work surface, roll out the pizza dough into two 10-inch diameter circles, each about 1/4-inch thick. Using a 4-inch round cookie cutter, cut out 4 circles of dough from each and transfer to the prepared baking sheet. Using the tines of a fork, prick the dough all over. Spread about 1 tablespoon of the tapenade over each dough circle (any extra can be used to top fish or chicken, or mixed through pasta or used as a spread for sandwiches) and place a slice of tomato on top. Drizzle with olive oil and bake until the dough is crisp and golden, 15 to 20 minutes. Place the tuna and the olive oil from the tuna can in a small bowl. Using a fork, lightly mash the tuna. Divide the tuna and spoon on top of the cooked dough. Arrange 3 pieces of green bean on top of the tuna and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 56326,"Green Bean Salad 1 1/4 pounds thin green beans, trimmed 1 shallot, minced 3 tablespoons balsamic vinegar 1/4 cup olive oil Kosher salt and freshly ground black pepper 3 ounces mixed baby greens 1 pint cherry tomatoes, sliced in 1/2 1/4 cup fresh basil chiffonade 1/4 cup shelled, salted and roasted pistachios 6 ounces crumbled feta cheese Instructions: Blanch green beans in a large pot of salted water until bright green and crisp tender, about 2 minutes. Shock beans in a large bowl of ice water. Drain and dry well. In a small bowl, whisk together the shallot, vinegar, and olive oil. Season the vinaigrette with salt and pepper. Spread baby greens out onto a large platter, top with the cherry tomatoes, green beans, and basil. Drizzle vinaigrette over the vegetables and sprinkle with pistachios and crumbled feta. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 56327,"Lemon Ricotta Granita 1 cup water 3/4 cup plus 1 tablespoon sugar 2/3 cup strained fresh lemon juice 3/4 cup whole milk ricotta cheese Pinch salt 1 lemon, for zesting Instructions: Stir the water and 3/4 cup of sugar in a medium saucepan over high heat just until the sugar dissolves. Whisk in the lemon juice. Pour the lemon mixture into an 8-inch square glass dish. Cover and freeze, stirring occasionally, until the liquid just becomes slushy, about 2 hours. Using a fork, scrape the granita every 30 minutes until it is completely made up of ice crystals. (The granita can be prepared up to 2 days ahead. Cover and keep frozen, and scrape every so often so that the crystals stay loose.) Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowl to blend. Spoon the granita into dessert bowls. Top with a dollop of the ricotta. Zest the lemon peel over the desserts and serve. ","[Prosecco, Vinho Verde, Albari?o, Riesling]" 56328,"Crepes Cajeta 1 (14 ounce) can sweetened condensed milk 1 cup milk 1 large egg 2 large egg yolks 1 teaspoon sugar 1/2 cup all-purpose flour 2 tablespoons unsalted butter, melted 1/4 teaspoon salt 1/2 teaspoon vanilla Pinch ground cloves Pinch ground cinnamon 1 cup coarsely chopped pecans, toasted (see Note) 2 tablespoons confectioners sugar 1 pint fresh raspberries Instructions: To make the cajeta: place the unopened can of milk in a heavy saucepan and cover completely with water. Over very low heat, cook at a bare quiver for 3 hours, adding more water as necessary as it evaporates. With an oven glove, turn the can over and cook for 2 1/2 hours more. Cool to room temperature and refrigerate overnight. In a blender, combine the milk, eggs, sugar, flour, butter, salt, vanilla, cloves, and cinnamon and blend until completely smooth. Let the batter sit in the refrigerator for 1 hour. Heat a small nonstick skillet and pour in about 2 tablespoons of the crepe batter, swirling the pan immediately to make sure the batter covers the pan evenly. Cook until small bubbles form on the surface, then flip to the other side. Slide onto a plate and make the remaining crepes in the same way, stacking them on the plate until you are finished. To assemble the crepes: open the can of cooked condensed milk and stir it up from the bottom with a fork, blending to an evenly thick consistency. Spread about 1 tablespoon of the \cajeta evenly over the surface of one crepe. Scatter some of the toasted pecans over the top and roll up into a tube. Repeat with the remaining crepes and reheat in a low oven for a few minutes before serving. Serve 4 crepes per person, sprinkled with a little confectioners sugar and scattered with raspberries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56329,"Roasted Banana Cream Eclairs 3/4 cup water 1/4 cup whole milk
6 tablespoons unsalted butter
2 teaspoons sugar
1/2 teaspoon kosher salt
3/4 cup all-purpose flour
3 large eggs 1 cup heavy cream 1 cup chopped bittersweet chocolate
2 tablespoons cocoa powder
1 tablespoon honey 1 1/2 cups whole milk 1 vanilla bean, split Pinch kosher salt
4 large egg yolks
1/3 cup sugar
3 tablespoons cornstarch
2 tablespoons unsalted butter, cubed
1 teaspoon vanilla extract 3 tablespoons cinnamon 3 tablespoons sugar
4 bananas, unpeeled and halved lengthwise 2 tablespoons vegetable oil 3 strips bacon, diced
1/4 cup salted peanuts
1/2 teaspoon kosher salt Instructions: Preheat the oven to 425 degrees F. For the choux paste: Line a baking sheet with parchment paper. Bring the water, milk, butter, sugar and salt to a simmer over medium heat in a medium saucepan, stirring with a wooden spoon. As soon as it comes to a boil, add the flour, stirring constantly, until the dough forms a ball and pulls away from the sides of the pan, about 1 minute. Remove the pan from the heat and let the dough cool for 3 to 4 minutes, stirring occasionally. Transfer to a stand mixer fitted with the paddle attachment and mix on low speed to allow the dough to cool, 2 to 3 minutes. Add the eggs, one at a time, with the mixer on medium speed. When all the eggs have been incorporated, scrape the dough into a pastry bag fitted with your desired tip. Pipe the dough into 4 1/2-by-3/4-inch lengths on the prepared baking sheet, spacing them about 3 inches apart. You should end up with about 15 eclairs. With a damp fingertip, flatten any points. Bake until eclairs are deep golden brown and puffed, rotating the sheets halfway through, 22 to 25 minutes. They should be very light and crisp. Turn the oven off. Poke each eclair on either end with a toothpick to allow some steam to release. Return the eclairs to the oven, prop the door open a crack and allow them to dry out, about 15 minutes. Transfer the baking sheet to a wire rack and allow the eclairs to cool completely. For the chocolate glaze: Meanwhile, bring the cream to a simmer in a medium saucepan. Remove from the heat and mix in the chocolate, cocoa powder and honey. Whisk until the chocolate has completely melted. Transfer to a medium bowl and allow the glaze to cool and thicken. For the pastry cream: Add the milk, vanilla bean and salt to a saucepan and bring to a simmer. Meanwhile, whisk together the egg yolks, sugar and cornstarch until thick, pale and smooth. Remove the vanilla bean pod from the hot milk and scrape the seeds into the milk, discarding the pod. Temper the hot milk into the egg mixture by slowly pouring it in while whisking constantly. When combined, pour back into the pot and bring to a simmer over medium heat. Stir continuously until thickened, then remove from the heat and mix in the butter and vanilla extract. Strain through a fine-mesh sieve into a bowl, then set a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Let cool to room temperature, then refrigerate until cold, at least 1 hour. For the caramelized bananas: When the pastry cream is almost ready, preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper or a Silpat. Stir together the cinnamon and sugar in a small bowl, then pour into an even layer on the prepared baking sheet. Place the bananas cut-side down on the cinnamon sugar, coating them as much as you can. Using a paring knife or fork, poke the skin of the bananas a few times to allow steam to release. Bake until completely caramelized, 15 to 20 minutes. Allow to cool slightly before gently flipping them over. Remove the bananas from their skins and discard the skins. Place the roasted bananas in a food processor and puree until smooth. Add the pastry cream and puree until smooth. Pour into a pastry bag fitted with a small metal tip. For the garnish: In a large skillet, heat the oil over medium-high heat. Add the bacon and cook until crispy. Add the peanuts and salt and toast together, about 1 minute. Transfer to a paper towel-lined sheet tray to drain any excess fat. When cooled slightly, roughly chop the mixture. To serve, poke a small hole in both ends of each eclair using a paring knife. Fill the eclairs from both ends with the banana pastry cream. Dip the tops in the chocolate glaze, allowing any excess to drip off. Lightly sprinkle with the bacon and peanut garnish. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 56330,"Huevos a la Mexicano Tacos with Chipotle-Honey Bacon 1/4 cup honey 1 tablespoon chipotle in adobo puree 8 slices bacon 2 tablespoons butter 1 tablespoon olive oil 1 small Spanish onion, finely diced Kosher salt and freshly ground black pepper 1 serrano cl, finely diced 8 large eggs 2 tablespoons creme fraiche 4 corn tortillas, store-bought or homemade, recipe follows 4 ounces fresh masa Instructions: For the chipotle-honey bacon: Preheat the oven to 400 degrees F. Whisk together the honey and chipotle in a small bowl until combined; set aside. Put the bacon slices on a baking sheet in one layer, about 2 inches apart. Bake, flipping once, until the bacon is golden brown and crispy, about 25 minutes. Remove from the oven, blot the top of the bacon with some paper towels and carefully pour off any fat from the baking sheet. Immediately brush the top of the bacon slices with the honey glaze and let sit until the bacon cools down and the glaze hardens. For the creme fraiche eggs: Heat the butter and oil in a large nonstick skillet over medium heat. Add the onion and some salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the serrano and cook to soften slightly, about 2 minutes. Whisk the eggs in a bowl until light and fluffy. Add the eggs to the skillet, dollop with bits of creme fraiche and cook, stirring constantly, just until soft curds begin to form. Stir in some more salt and pepper and immediately remove from the heat. Spoon some of the eggs into each tortilla, top with 2 strips of bacon and fold. Serve immediately. Roll the masa into four 1-ounce balls; cover them with damp paper towels. Heat a heavy skillet over medium heat. Line a tortilla press with a piece of plastic wrap or a self-sealing bag that has been cut so that only the bottom is still attached. Put one of the dough balls slightly off center in the press and close to flatten. Carefully peel the tortilla from the plastic. Cook in 30-second increments, turning a few times, until warmed through and lightly toasted. Keep warm wrapped in clean kitchen towels and repeat with the remaining masa, stacking and rewrapping the tortillas so that they steam and stay pliable. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56331,"Quinoa and Bean Pilaf 2 tablespoons extra-virgin olive oil 2 bell peppers (1 red, 1 green), cut into 1/2-inch pieces 3 scallions, sliced (white and green parts separated) 3 scallions, sliced (white and green parts separated)
2 stalks celery, diced 2 cloves garlic, finely chopped 2 tablespoons tomato paste Pinch of cayenne pepper Kosher salt 1 cup quinoa 2 15-ounce cans black and/or kidney beans, drained and rinsed 4 cups baby spinach (about 3 ounces) 1/2 cup shredded cheddar or pepper jack cheese Hot sauce, for serving (optional) Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, scallion whites and celery and cook, stirring, until soft, about 5 minutes. Add the garlic, tomato paste, cayenne and 1/2 teaspoon salt and cook, stirring often, until the tomato paste turns brick red, about 2 minutes. Stir in the quinoa, then add 2 cups water and the beans. Bring to a simmer and cook, stirring often, until most of the water is absorbed and the quinoa is cooked through, about 15 minutes. Add up to 1/4 cup more water if necessary.
Remove the skillet from the heat and stir in the spinach until just wilted. Stir in 1/2 teaspoon salt and half each of the scallion greens and cheese. Divide among bowls and sprinkle with the remaining scallion greens and cheese. Serve with hot sauce.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56332,"Butternut Squash Agnolotti with Bacon and Aged Balsamic 1 pound all-purpose flour, plus extra for dusting 5 large eggs 3 to 4 tablespoons extra-virgin olive oil Kosher salt Semolina flour, for dusting 4 cups cubed butternut squash Extra-virgin olive oil 1/2 teaspoon ground cinnamon Kosher salt 1 pint ricotta cheese 1/2 cup grated Parmesan 2 large eggs Extra-virgin olive oil 3 slices bacon 3 garlic cloves, smashed 1 cup finely diced butternut squash Kosher salt 2 tablespoons unsalted butter 1/2 cup chicken stock 2 tablespoons chopped fresh sage leaves 1/2 Granny Smith apple, finely diced 1/2 cup freshly grated Parmesan, plus more for serving Aged balsamic vinegar, for serving Instructions: Preheat the oven to 400 degrees F. For the pasta dough: Put the flour in a pile on a clean, dry work surface. Make a hole about 8-inches wide in the center of the flour pile. Crack all the eggs into the hole and add the olive oil and salt. With a fork beat the eggs and 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 mixture with your hands. Knead the dough 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: Put the butternut squash onto a baking sheet. Drizzle with some olive oil and add the cinnamon and a big pinch of salt. Mix it all together to coat the squash and arrange it in 1 layer on the baking sheet. Roast until the squash is soft and browned, about 15 to 20 minutes. Remove it from the oven and put it into the bowl of a food processor. Add the ricotta cheese, Parmesan, and the eggs and process until smooth. Taste and add salt, if needed. Scrape the filling into 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 agnolotti: 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 agnolotti together. Use the water 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, leaving about 2-inches between each ball. Fold the top half of the pasta over the balls to meet the bottom edge. Using your 2 index fingers poke around each filling ball to seal the agnolotti shut and make sure there are no air bubbles. Cut out each agnolotti using a small round fluted cutter. Transfer to a sheet tray coated with semolina or polenta. Cover and set aside until ready to use. To make the sauce: Put a tablespoon of extra-virgin olive oil into a large saute pan over medium high heat. Cut the bacon into small pieces and add it along with the garlic to the pan. When the garlic is lightly browned and aromatic remove it from the pan and discard it. When the bacon is crispy add the squash, season with salt, to taste, and cook for 2 minutes. Add the butter, chicken stock, and sage, and cook until the sauce thickens and looks velvety. Stir in the apple and taste for seasoning. Bring a large pot of well salted water to a boil over medium heat. Add the agnolotti and cook for 3 to 4 minutes. Carefully remove the pasta from the water and immediately put it into the pan with the sauce. Bring it to a boil, shaking the pan frequently. Remove from the heat, sprinkle in the Parmesan, and swirl the pasta until it's coated with the sauce. Transfer to a serving platter and serve immediately, sprinkled with a little more grated Parmesan and a drizzle of balsamic vinegar. Mangia bene!! ","[Barolo, Barbaresco, Dolcetto, Gavi]" 56333,"Zucchini Carpaccio 4 to 5 small-medium zucchini 1/4 cup blanched almonds, roughly chopped 1 lemon Sea salt Freshly ground pepper 2 to 3 tablespoons extra-virgin olive oil 2 sprigs fresh mint Instructions: Carefully slice the zucchini paper-thin on a mandoline and lay the slices out onto a large platter as you work.
Sprinkle the surface of the zucchini with the chopped blanched almonds. Squeeze the lemon over the zucchini and almonds and season with salt and pepper. Drizzle the oil over the platter. The platter can sit for up to 20 minutes this way, allowing the flavors to gently marinate the zucchini, but still leaving a crunch of the raw zucchini.
Just before serving, tear the mint leaves and strew over the platter. Season again with salt and pepper and serve at room temperature. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 56334,"Pomelo and Mud Crab Salad: Goi Buoi 2 tablespoons vegetable oil 1 clove garlic, finely diced 1 3/4 ounces dried shrimp, soaked in water for 1 hour, then drained 1 pink pomelo or 2 small pink pomelos 7 ounces mud crab meat 5 fresh mint leaves, sliced 5 fresh perilla leaves, sliced 5 fresh Vietnamese mint leaves, sliced 5 fresh Asian basil leaves, sliced 1 tablespoon fried red Asian shallot* (See Cook's Note) 1/2 tablespoon fried garlic chip 3 tablespoons Dipping Fish Sauce, recipe follows 1 cl, sliced, for garnish Roasted peanuts, for garnish 3 tablespoons fish sauce 3 tablespoons white vinegar 2 tablespoons sugar 4 ounces or 1/2 cup water 2 cloves garlic 1 cl, chopped 2 tablespoons fresh lime juice Instructions: Add the vegetable oil to a hot fry pan, then add the garlic and cook until fragrant.
Add the dried shrimp and stir fry for 3 minutes, or until crispy and golden brown. Remove from the pan and allow to cool.
Peel and segment the pomelo and break into bite-size pieces, and then place in a large mixing bowl. Add the dried shrimp, crab meat, mint, perilla leaves, Vietnamese mint leaves, Asian basil leaves, fried red shallots, fried garlic chips, and dipping fish sauce.
Combine and mix well.
Transfer to a dish and garnish with peanuts and cl. To make the dipping fish sauce: Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and cl and stir through with the lime juice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56335,"Mozzarella Kosher salt 12 ounces fresh mozzarella curd Instructions: Heat a pot of water until very hot (160 degrees F to 170 degrees F). Add a generous amount of salt. Place a large bowl filled with ice water nearby. Put the curd in another large bowl; add enough hot water to cover the curd. Let the curd soften, about 3 minutes, then gather it into a ball and hold it over the water; fold and pull it like taffy until elastic, about 5 minutes, dipping it back into the hot water if it gets stiff. Don't overwork the curd, as this will make your finished cheese rubbery. If the water cools too much, simply pour it off and add more of the hot water. When soft and smooth, divide the curd into 4 portions and form each into a ball. Plunge the mozzarella balls into the bowl of ice water and let cool. Slice and eat! Serve the fresh cheese at room temperature. Refrigerate leftovers, covered with salted water, for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Prosecco]" 56336,"Chicken Spaghetti 1 whole raw chicken, cut into 8 pieces 1 pound thin spaghetti, broken into 2-inch pieces 2 1/2 cups shredded sharp Cheddar 1/4 cup finely diced green bell pepper 1/4 cup finely diced red bell pepper 1 teaspoon seasoned salt 1/8 to 1/4 teaspoon cayenne pepper Two 10 3/4-ounce cans cream of mushroom soup 1 medium onion, finely diced Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56337,"Chocolate Espresso Fondue ? cup (120 ml) water 1 cup (240 ml) heavy cream 1 Tablespoon instant espresso or coffee powder 3 Tablespoons (24 g) confectioners sugar 12 ounces (336 g) semi-sweet chocolate, chopped 2 Tablespoons (30 ml) brandy (optional) Instructions: 1.Place water, cream, coffee, sugar, and chocolate into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 3 minutes or until melted and smooth. 5.Pour into fondue pot and if desired, stir in brandy. For dippers, try sponge cake, pound cake, sliced apples, sliced pears, marshmallows, strawberries, bananas, and fresh or canned pineapple chunks. ","[Pinotage, Zinfandel, Tempranillo, Merlot]" 56338,"Croque Monsieur 2 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 cups hot milk 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Pinch nutmeg 12 ounces Gruyere, grated (5 cups) 1/2 cup freshly grated Parmesan 16 slices white sandwich bread, crusts removed Dijon mustard 8 ounces baked Virginia ham, sliced but not paper thin Instructions: Preheat the oven to 400 degrees F. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter?flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 56339,"Sloppy Lous 12 ounces andouille sausage 1 tablespoon olive oil or vegetable oil 1 pound ground pork 2 tablespoons fresh thyme, finely chopped 3 to 4 cloves garlic, chopped
2 ribs celery, chopped 1 onion, chopped 1 green bell pepper, seeded and chopped
Salt and freshly ground black pepper 1 cup tomato puree or tomato sauce
1 cup chicken stock 2 tablespoons hot sauce, such as Frank's Red Hot 2 tablespoons light brown sugar 2 tablespoons red wine vinegar 2 tablespoons Worcestershire Portuguese or sesame rolls Chopped hot pickled vegetables (giardiniera) Scallions Chopped sweet bread and butter pickles Instructions: Remove the casing from the sausage and chop.
Heat the oil in a deep skillet over medium-high heat, add the sausage and brown. Remove to a plate. Add the pork and brown. Then add the thyme, garlic, celery, onions, peppers and some salt and pepper. Cook, partially covered, 8 to 10 minutes. Add the andouille, tomato sauce, stock, hot sauce, sugar, vinegar and Worcestershire. Reduce the heat, stir and simmer to thicken. Cool and store for a make-ahead meal. Reheat over medium heat. Serve on warm rolls with the toppings of your choice. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 56340,"French Apple Tart 2 cups all-purpose flour 1/2 teaspoon kosher salt 1 tablespoon sugar 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced 1/2 cup ice water 4 Granny Smith apples 1/2 cup sugar 4 tablespoons (1/2 stick) cold unsalted butter, small diced 1/2 cup apricot jelly or warm sieved apricot jam 2 tablespoons Calvados, rum, or water Instructions: For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 56341,"Orange Chicken 2 tablespoons cornstarch 4 egg whites 4 boneless chicken thighs, cut into bite-sized pieces 1/2 cup orange juice (I used Simply Orange) 1 tablespoon soy sauce 1 packed tablespoon brown sugar 1 tablespoon rice wine vinegar 1/4 teaspoon sesame oil Dash salt Dash crushed red pepper 1 clove garlic, pressed A little grated or minced ginger 1 teaspoon cornstarch Vegetable or peanut oil, for frying Instructions: For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes. For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes. Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating. Toss the chicken in the sauce and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 56342,"Quick Sausage Meatballs with a Tomato and Basil Sauce, Spaghetti and Sweet Raw Peas Olive oil 8 good-quality pork sausages 1 pound spaghetti Sea salt A few sprigs fresh marjoram, thyme or rosemary, leaves picked 11 ounces fresh peas, in their pods 1 block Parmesan, to serve Olive oil 2 cloves garlic, peeled and finely sliced 1 small bunch fresh basil, leaves picked, stalks finely chopped 2 (14-ounce) cans good-quality plum tomatoes Sea salt and freshly ground black pepper Good quality balsamic vinegar Instructions: Heat a large saucepan and add a few glugs of olive oil. Snip the sausages apart, then squeeze and pinch the meat out of the skins so that you get little meatball shapes - don't make them too big or they will take too long to cook. Try to get at least 3 balls out of each sausage. Don't worry about rolling them into perfect balls and making them look all fancy - rough and rustic is good! Put them into your pan. Keep frying and turning the meatballs until they're golden brown and cooked through. Meanwhile, put the spaghetti into a large pan of salted boiling water and cook according to the package instructions until al dente. To make your tomato sauce, heat a separate pan and pour in some olive oil. Add the garlic and the chopped basil stalks and move them around the pan for a couple of minutes. Put some small basil leaves aside for later, and sprinkle the rest into the pan. Add the tomatoes and season carefully with salt and pepper, to taste. Bring to a simmer, break up your tomatoes a bit more with a spoon and add a swig of balsamic vinegar - it's lovely for adding sweetness to the sauce. Add the herbs to the pan of sausage meatballs, tossing everything in all the lovely flavors. Cook for around 30 seconds. When your spaghetti is cooked, drain it and divide the pasta and meatballs between 4 bowls. Spoon over the tomato sauce. Sprinkle over the reserved basil leaves and serve with a handful of fresh peas per person in the middle of the table, so that everyone can have a go at shelling their own, and a little Parmesan for grating or shaving over the top. \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, Pinot Grigio, Gavi, Vermentino]

" 56343,"Mini-Doughnuts 2 tablespoons vegetable shortening, plus more for deep frying 1/2 cup sugar 1 large egg 1/2 cup canned evaporated milk 1 teaspoon pure vanilla extract 1 1/2 cups unbleached all-purpose flour, plus more as needed 2 teaspoons baking powder 3/4 teaspoon freshly grated nutmeg Pinch ground mace 1/2 teaspoon fine salt 3/4 cup granulated sugar, or 3/4 cup granulated sugar mixed with 2 teaspoons ground cinnamon, or sifted confectioners' sugar Raspberry jam Instructions: Melt the 2 tablespoons shortening in a small saucepan. Set aside to cool slightly but remain liquid.
In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed. Add the egg and beat well. Add the evaporated milk and vanilla, continue beating until the mixture is light, about 2 minutes.
Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Add the flour mixture to the egg mixture on low speed until just combined. The texture of the dough will be soft and loose. Turn dough out of the bowl onto a large piece of plastic wrap and wrap it well. Refrigerate for 4 hours or overnight. Roll the chilled dough out on a very lightly dusted workspace until it's about 1/2-inch thick. Dip the edges of a 2-inch round cutter in flour and cut the dough into discs. Place cut dough on a parchment-lined baking sheet.
Heat about 2-inches of shortening in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer reads 375 degrees F. Line a large plate with paper towels.
Working in batches, fry the doughnuts, turning once, until they are golden brown, about 2 minutes. Transfer the doughnuts from the oil with a slotted spoon or skimmer to the prepared pan. Cool. Repeat with remaining dough, taking care the oil comes back to the correct temperature between each batch.
For jelly filled doughnuts: Fill a pastry bag fitted with a plain tip with raspberry jam. Let the donut cool slightly. Make a small opening with the pastry tip and gently fill each donut with some of the jam. Dust with sugar as desired. Serve warm or at room temperature.
For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 56344,"Delicious Dunkers 1 stick (8 tablespoons) unsalted butter, at room temperature 1/3 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon cornstarch
1/4 teaspoon kosher salt
One 8-ounce block cream cheese, at room temperature One 8-ounce container frozen whipped topping, thawed 1 cup confectioners' sugar 4 tablespoons unsalted butter, at room temperature
1 teaspoon cake batter flavoring
1/4 cup rainbow sprinkles, plus more for sprinkling
Instructions: Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside. Beat the butter and granulated sugar in a stand mixer until creamy. Add the egg yolk and extracts and beat until combined. Combine the flour, cornstarch and salt in a separate bowl. Add to the batter and beat until combined. Shape the dough into a disc. Roll on a lightly floured surface to 1/8-inch thickness. Cut the dough into 3-by-1/2-inch strips using a pizza cutter or sharp knife. Place the cut-out cookie sticks on the prepared baking sheets 1 inch apart. Transfer the baking sheets to the freezer for 15 minutes. (This will help prevent the cookies from spreading.) Bake until golden brown around the edges, 8 to 10 minutes. Remove to a wire rack to cool. Meanwhile, make the dip. Beat the cream cheese, whipped topping, confectioners' sugar, butter and cake batter flavoring in a large bowl with an electric mixer until creamy. Stir in the rainbow sprinkles. Sprinkle additional sprinkles on top, if desired. Serve the dip with the cookies. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 56345,"Instant Pot Miso Soup 4 cups low-sodium vegetable broth 4 ounces shiitake mushroom caps, thinly sliced One 2-inch knob fresh ginger, sliced into coins 2 cloves garlic, smashed 3 teaspoons instant dashi granules, such as Hondashi Bonito Soup Stock 6 tablespoons white miso paste 6 ounces firm tofu, drained and diced into 1/2-inch cubes 2 scallions, trimmed and thinly sliced on the bias 2 tablespoons aji mirin (sweetened rice wine), optional Instructions: Add the vegetable broth, 1 cup water, shiitakes, ginger, garlic, and instant dashi to a 6- or 8-quart Instant Pot? multi-cooker. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 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 (this should take about 1 minute). Being careful of any remaining steam, unlock and remove the lid. Use a slotted spoon to remove the coins of ginger and discard.
Turn the pot to the high saute setting (this will keep the soup warm). Whisk in the white miso paste until dissolved, then gently stir in the tofu, scallions and mirin if using. Ladle into bowls and serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 56346,"Maple Pecan Kolache 8 ounces cream cheese 3 ounces granulated sugar 1 egg yolk 1 1/2 cups powdered sugar 1 cup maple syrup
One 8-ounce tube crescent roll dough Pecans, for decorating Brown sugar, for sprinkling Instructions: Preheat the oven to 360 degrees F. Mix cream cheese and granulated sugar in a mixer. Add egg yolk and mix to combine. Pour in powdered sugar, mixing on low speed, until there is none left, then increase the speed to high and beat until well mixed. Add maple syrup, mixing, then beat until the filling is fluffy. Cup a piece of dough in your hand to form a crater in the center. Fill the crater with a small portion of filling. Top the kolache with pecans in a star formation and sprinkle brown sugar over the top. Place on a baking sheet. Repeat with remaining ingredients. Bake, flipping halfway through, for 8 minutes. Cool and serve.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 56347,"Chicken and Peperonata Panini 2 tablespoons olive oil, plus more for brushing 1 red onion, halved and sliced thin
1 orange bell pepper, sliced into thin strips
1 red bell pepper, sliced into thin strips
1/4 teaspoon dried oregano
Kosher salt
2 tablespoons capers, drained and rinsed
2 tablespoons balsamic vinegar
2 tablespoons torn fresh basil Four 3 1/2-inch square ciabatta rolls 8 slices provolone
4 cooked chicken cutlets, sliced
Instructions: Heat a large skillet over medium heat. Add the red onions, orange peppers, red peppers, oregano and 1/2 teaspoon salt and cook, stirring often, until the vegetables are soft and have a touch of color, about 9 minutes. Add the capers and balsamic; reduce the heat to low and cook an additional 5 minutes, until the peppers are coated in the vinegar. Stir in the basil and set aside to cool. Preheat a panini press. Halve the ciabatta rolls horizontally and scoop out some of the insides from the top halves. Divide the pepper mixture evenly among all the halves and top each half with a slice of provolone. Divide the sliced chicken among the ciabatta bottoms and then cover with the ciabatta tops, pressing down slightly. Brush the outside of each sandwich with olive oil. Place the sandwiches in the panini press, close the top, and cook until warmed through and the cheese is melted, about 3 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 56348,"Salsa 4 medium ripe beefsteak or heirloom tomatoes, seeded and diced One 4 1/2-ounce can diced green chiles
One 4 1/2-ounce can chopped black olives
1/2 bunch scallions, thinly sliced
2 tablespoons vegetable oil
1 tablespoon white wine vinegar
1 clove garlic, minced
1 to 2 teaspoons finely chopped fresh basil or 1/2 teaspoon dried
1 teaspoon finely chopped fresh oregano or 1/2 teaspoon dried
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Instructions: Combine the tomatoes, chiles, olives, scallions, vegetable oil, vinegar, garlic, basil, oregano, salt and pepper in a bowl and chill at least 2 hours. Serve with tortilla chips. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 56349,"Corn Cheese 1 tablespoon canola oil 1/2 medium onion, diced (about 1/4 cup) 1/2 medium red bell pepper, diced (about 1/3 cup) Kernels cut from 5 small ears sweet corn (about 3 1/2 cups) 3 cloves garlic, minced 1/2 cup mayonnaise 1 1/2 teaspoons sugar Kosher salt and freshly ground black pepper 2 1/4 cups shredded low-moisture whole-milk mozzarella Finely ground gochugaru (Korean red cl flakes) and sliced scallions, for serving, optional Instructions: Position an oven rack in the top third of the oven and preheat the broiler to high. Heat the\u202fcanola oil in a large cast-iron skillet over medium-high heat. Add the onions and bell pepper and cook, stirring occasionally, until the vegetables soften, 3 to 4 minutes.\u202fAdd\u202fthe corn\u202fand cook, stirring, until the corn is softened and browned, 4 to 5 minutes. Add the garlic\u202fand cook until fragrant, about 1 minute. Set aside for 10 minutes.
Toss the corn mixture in a large bowl with the mayonnaise, sugar, 1 teaspoon salt and a few grinds of black pepper until well coated. Layer the corn mixture evenly back in the skillet. Sprinkle the cheese on top and broil until the mozzarella is bubbly and golden, 2 to 3 minutes. Garnish with gochugaru and sliced scallions if using.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56350,"Do Nuggets 1 package store-bought biscuits Vegetable oil, for frying 2 tablespoons ground cinnamon 2 tablespoons ground nutmeg 2 tablespoons ground ginger 2 tablespoons powdered sugar Sugar glaze: 1 cup powdered sugar 1/2 cup milk Instructions: Preheat oven to 360 degrees F. Divide each biscuit into 4 pieces and roll each piece into a ball. Add to hot oil and fry until golden brown. Remove the nuggets to a paper towel lined plate to soak up some of the oil. In a large paper bag combine the cinnamon, nutmeg, ginger, and powdered sugar. Add the nuggets to the bag and shake to coat. Place the warm nuggets onto a platter. In a small bowl add the powdered sugar and slowly pour in the milk until the glaze is smooth and at the desired consistency. Drizzle the glaze over the nuggets and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 56351,"Saddle of Rabbit Roasted in Tobacco Leaf with a Subtle Garlic Sauce 2 tablespoons olive oil 8 rabbit shoulders, bone-in 1 carrot, diced 1 white onion, diced 1 rib celery, diced 6 cloves garlic, cut in 1/2 1 juniper berry 1 sprig thyme 1 piece rosemary 1/2 stick cinnamon Water 4 tablespoons unsalted butter 6 shallots, sliced thinly 1/2 cup white wine 1/2 bunch flat-leaf parsley, chopped 1/2 bunch tarragon leaves, chopped 3/4 pound chanterelle mushrooms, cut in 1/2 4 rabbit loins, butterflied (cut down the center but not split totally) 4 leaves blond tobacco Salt and ground black pepper Instructions: Heat a stockpot with 2 tablespoons of olive oil over medium-high heat, sear the rabbit shoulders until they are a dark golden brown. Add the carrot, onion, celery, and garlic. Sweat vegetables for 2 to 3 minutes. Add the juniper berry, thyme, rosemary, and cinnamon stick. Add water to cover the ingredients and simmer for 30 minutes. Heat a saute pan with 2 tablespoons of butter over medium heat, add the shallots and sweat until they are translucent. Add the wine and reduce by 1/2. Stir in the parsley and tarragon. Remove the rabbit shoulders from the stockpot. Remove the meat from the bone and chop fine. Strain the liquid in the stockpot through a fine sieve. Return sauce to stockpot. Simmer for 10 minutes and season with salt and black pepper. Heat a saute pan with 2 tablespoons of butter over medium heat, add the chanterelle mushrooms and saute until golden brown. Reserve warm on back of stovetop. Preheat oven to 350 degrees F. In a mixing bowl, combine the chopped meat and shallot mixture to form the filling. Season the rabbit loins with salt and black pepper. Fill the center of the loin with the filling. Roll the loin into a log shape. Wrap a tobacco leaf around each rabbit. Tie the rabbit with butcher's twine to keep its shape. Place rabbit onto a baking rack with a drip pan underneath. Roast in oven for 10 to 12 minutes or until internal temperature is 160 degrees F. Remove rabbit from oven. Let rest for 5 minutes. Remove tobacco leaves and slice. Serve with sauteed chanterelle mushrooms. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 56352,"Chicken Meatball Casserole Nonstick cooking spray, for the baking sheet and baking dish 1 pound ground chicken
1/2 cup canned pumpkin
1/3 cup grated Parmesan 1/4 cup grated yellow onion
2 tablespoons minced fresh parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
Kosher salt One 16-ounce box mezzi rigatoni or mezze penne
One 24-ounce jar marinara sauce
2 cups shredded mozzarella 1/4 cup finely grated Parmesan, plus more for serving
Instructions: For the meatballs: Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray. Mix together the chicken, pumpkin, Parmesan, onion, parsley, salt, pepper and garlic in a large bowl. Cover and refrigerate 20 minutes.
Shape the mixture into balls using a tablespoon and place on the prepared baking sheet. Bake until cooked through, 12 to 15 minutes. Increase the oven temperature to 400 degrees F and spray a 9-by-13-inch baking dish with cooking spray.
For the casserole: Meanwhile, bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook 3 minutes less than the package instructions. Reserve 1/3 cup pasta water and drain. Toss the pasta with the marinara sauce and pasta water in a large bowl. Transfer to the greased baking dish. Nestle the meatballs into the pasta. Top with the mozzarella and sprinkle with the Parmesan.
Bake until the cheese is melted and bubbly, about 20 minutes. Let stand for 5 minutes. Serve with grated Parmesan.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 56353,"Classic Chocolate Chip Cookies 2 1/4 cups all-purpose flour (see Cook's Note) 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 375 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 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 but still soft in the center, 12 to 15 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. Variations: For cakey cookies: Replace the light brown sugar and granulated sugar with 1 1/2 cups dark brown sugar. Bake at 375 degrees F until golden and tender, 12 to 15 minutes. For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes. For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar. Bake at 375 degrees F until golden and crunchy on the outside, and chewy on the inside, 10 to 12 minutes. For super-chewy cookies: Substitute cake flour for all-purpose flour. Bake at 375 degrees F until golden with caramelized edges, 12 to 15 minutes. For extra-crispy cookies: Bake the cookies at 300 degrees F until flat and crunchy, 24 to 28 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56354,"Easy Weeknight Bacon Mac 'n Cheese 3 cups uncooked penne pasta (10 oz) 1 can (18 oz) Progresso? Recipe Starters? creamy three cheese cooking sauce 1/2 cup milk 1/4 teaspoon chopped garlic in water (from 4.5-oz jar) or 1 clove garlic, finely chopped 1 1/2 cups shredded sharp Cheddar cheese (6 oz) 2 oz American cheese loaf, shredded (1/2 cup) 1 bag (2.5 oz) cooked real bacon pieces or bits 1/2 cup diced red bell pepper, if desired Garnish, if desired: Progresso? Italian style panko crispy bread crumbs Instructions:

1. Heat oven to 400 degrees F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
2. Meanwhile, in 3-quart saucepan, heat cooking sauce, milk and garlic to boiling. Remove from heat; stir in cheeses until melted. Stir in pasta, bacon and bell pepper. Spoon into casserole.
3. Bake uncovered 20 minutes or until edges are bubbly. Sprinkle with bread crumbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 56355,"New England Clam Chowder 30 littleneck clams (about 3 pounds), scrubbed 4 slices thick-cut bacon, chopped 2 tablespoons unsalted butter 3 stalks celery, finely chopped 1 medium onion, finely chopped 2 teaspoons chopped fresh thyme 1/3 cup all-purpose flour 1 large russet potato, peeled and cut into 1/2-inch cubes 2 cups half-and-half Kosher salt and freshly ground pepper Chopped fresh chives, for topping (optional) Instructions: Rinse the clams several times under cold running water. Transfer to a large pot and add 3 cups water. Bring to a simmer over medium-high heat, then cover and cook until the clams open, about 6 minutes. Strain through a fine-mesh sieve into a large bowl; reserve the broth. Transfer the clams to a bowl and cover with plastic wrap so they don't dry out. Cook the bacon in a large pot over medium heat until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels. Melt the butter in the same pot over medium heat. Add the celery, onion and thyme and cook, stirring occasionally, until soft, about 10 minutes. Add the flour and cook, stirring, 1 minute. Stir in the reserved clam broth, 1 1/2 cups water and the potato. Bring to a simmer and cook until the potato is tender and the soup thickens slightly, about 15 minutes. Meanwhile, remove the clams from their shells and roughly chop. Reduce the heat under the soup to medium low. Whisk in the half-and-half and warm through (do not boil). Remove from the heat. Stir in the chopped clams; season with salt and pepper. Ladle the soup into bowls and top with the reserved bacon and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56356,"Stuffed Italian Beef Stromboli All-purpose flour, for dusting 1 pound prepared pizza dough, proofed in a greased bowl in a warm area for at least 1 hour
   1 pound shredded sharp provolone cheese
   Italian Beef, recipe follows, with the reduced braising liquid 1 cup hot giardiniera
   1 cup roasted red peppers
   1 large egg, lightly beaten Olive oil, for brushing 1 boneless chuck eye roast (about 3 1/2 pounds) Salt and freshly ground black pepper 2 tablespoons vegetable oil 1 medium onion, chopped 1 tablespoon Italian seasoning 1 tablespoon crushed red pepper flakes 6 cloves garlic, chopped 1/2 cup dry red wine 4 cups good beef stock 1 sprig fresh thyme Instructions: Preheat the oven to 375 degrees F; line a baking sheet with parchment paper. On a floured surface, roll out the dough and cut it into two 12-by-14-inch portions. Layer half of the cheese, then half of the Italian Beef, giardiniera and red peppers on each portion of dough. Using a pastry brush, paint one of the short borders with the egg wash. Starting with the unwashed side, roll the dough into a cylinder, pinching the ends to seal. Transfer to the prepared baking sheet, poke with a fork or sharp knife to vent and brush with olive oil. Bake until golden brown on top, 20 to 25 minutes. Let stand for 15 minutes before cutting and serving with a sidecar of strained jus from the Italian Beef. Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Liberally season the roast with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Sear the roast, browning on all sides until golden and caramelized. Reduce the heat if the oil begins to smoke. Transfer the roast to a plate and lower the heat to medium.
   Add the onions and saute, stirring occasionally, until they are just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, 1 minute. Deglaze the pan with the red wine and cook until you no longer smell the alcohol and the wine has reduced. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the braising liquid.
   Return the roast and any accumulated juices back to the pot. Transfer to the oven and cook, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Transfer the roast to a cutting board and tent with foil. Once the roast has cooled, pull the meat into smaller chunks. Strain the braising liquid through a fine-mesh strainer and return to the pot. Bring to a simmer and adjust the seasoning if necessary. Serve the jus with the meat. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 56357,"Raw Clams on the Half Shell 24 littleneck clams Crushed ice or rock salt Cucumber Mignonette Sauce, recipe follows 1 cup rice wine vinegar 1 shallot, minced 1-inch piece fresh ginger, peeled and grated 1/2 hothouse cucumber, peeled and minced Several turns freshly ground black pepper 1 handful fresh cilantro leaves, chopped Instructions: Scrub the clams under cold water with a stiff brush to remove the dirt. Next, find a durable thick cloth and fold it over several times to create a square; this will steady the clams as you shuck them and also protect your hand. Using the towel as a mitt, hold the clam firmly in the palm of your towel-covered hand; have a small bowl handy to catch the delicious juice. Insert the tip of a clam or oyster knife between the shell halves, and work it around one side to the other as you pry it open. Using the knife, cut the muscles away from the top shell, bend the shell back, and discard it. Run the knife underneath the clam to detach it completely, but leave it in its shell (take care not to cut the meat itself.) Tip out the clam juice into the bowl and pour it back over the shucked clams. Nestle the clams in a bed of crushed ice or rock salt to keep them steady. Spoon the cucumber mignonette on top and serve as part of a raw shellfish bar. In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, black pepper, and cilantro; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Serve with raw oysters and clams.
   ","[Champagne, Sancerre, Sauvignon Blanc, Albari?o]" 56358,"Chipotle-Lime Butter 1 stick (8 tablespoons) unsalted butter, at room temperature 2 teaspoons finely grated lime zest 2 teaspoons chopped fresh mint 1 teaspoon chipotle cl powder 1/2 teaspoon granulated garlic Kosher salt Instructions: Mix the butter, lime zest, mint, cl powder, garlic and 1/2 teaspoon salt in a medium bowl with a rubber spatula until well blended. Serve at room temperature or transfer the butter to a piece of plastic wrap, wax paper or parchment and roll it up, twisting the ends to make a tight log. Keep in the refrigerator for up to a week or in the freezer for 2 months. ","[Rioja, Tempranillo, Garnacha, Barbera]" 56359,"Concord Grape Jelly 3 cups grape juice 2 tablespoons lemon juice 1 teaspoon butter 1 package pectin 4 cups sugar Instructions: In a large saucepan combine grape juice, lemon juice, butter, and pectin. Bring mixture to a rolling boil over high heat, stirring constantly. Boil for 1 minute. Add sugar and stir until dissolved. Keep stirring and bring mixture to a rolling boil and boil hard for no longer than 1 minute, stirring constantly. Remove from heat and skim foam if necessary. Ladle hot jelly into hot sterilized jars leaving 1/4-inch head space. Adjust 2-piece caps. Process 5 minutes in hot boiling water canner. ","[Zinfandel, Merlot, Cabernet Sauvignon, Malbec]" 56360,"Shortcut Cioppino 1/4 cup extra-virgin olive oil 2 cups coarsely chopped fresh or frozen onions (about 2 medium-large yellow onions) Half of a 1-pound bag frozen bell pepper stir-fry mix (red, green, and yellow peppers; do not thaw) 4 large garlic cloves, minced 2 large whole bay leaves 1 teaspoon dried oregano, crumbled 1 teaspoon dried basil, crumbled One 28-ounce can crushed tomatoes, with their liquid Two 1-pound jars chunky salsa (as mild or hot as you like) Two 8-ounce bottles clam juice 1 cup dry white wine such as a Verdicchio or Soave 1 pound boned and skinned halibut, haddock, or cod 1 pound shelled and deveined medium-size raw shrimp or 1/2 pound each shrimp and lump crab or sea scallops, these halved if large Salt and freshly ground black pepper Instructions: Heat oil in large kettle over moderately high heat 2 minutes. Add onions, stir-fry mix, garlic, bay leaves, oregano, and basil and cook, stirring often, until onions are golden, 8 to 10 minutes. Add tomatoes, salsa, clam juice, and wine; bring to simmering, adjust heat so mixture bubbles gently, and cook uncovered just until flavors meld, about 20 minutes. Add halibut and shrimp and cook uncovered just until shrimp turn pink and fish almost flakes, about 5 minutes. Remove bay leaves, season to taste with salt and pepper, then serve with rough country bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56361,"Baked Stuffed Lobster 8 tablespoons unsalted butter, plus 3 tablespoons, melted, for brushing 1 medium onion (5 to 6 ounces), finely diced 2 sprigs tarragon, leaves picked and coarsely chopped (2 teaspoons) 2 sprigs Italian parsley, leaves picked and coarsely chopped (2 tablespoons) 4 ounces peeled raw Maine shrimp or raw scallops or cooked crabmeat or lobster meat, cut into 1/2-inch dice Kosher or sea salt Freshly ground black pepper 2 live 1 1/2 to 2 1/2-pound hard shell select lobsters 3 ounces common crackers, oyster crackers, or dried corn bread, crumble Instructions: Preheat the oven to 425 degrees.
   Melt 8 tablespoons butter in a 9-inch skillet over medium heat. Add the onion and cook for 5 minutes until soft but not browned. Stir in the tarragon and parsley. If using raw shrimp or scallops, add them with the herbs and cook for 1 minute. Remove from the heat and let cool slightly. If using cooked lobster or crabmeat, remove the pan from the heat as soon as you stir in the herbs, let cool, and then add the lobster or crabmeat. Season with salt and pepper.
   With a cleaver or chef's knife, split the lobsters in half lengthwise. Remove and discard the head sac and intestine. Remove the tomalley and the roe if present and place in a small bowl. Break into small pieces using a fork. With the back side of a knife, crack the center of each claw on one side only. Season the lobsters lightly with salt and pepper. On a large roasting pan or baking sheet, place the halves together to resemble a butterfly.
   The tomalley and roe are optional for the stuffing. If you want to include them, mix them into the seafood mixture. Gently fold the crumbled crackers into the mixture. Divide the mixture evenly between 2 lobsters. If you are serving 1 lobster per person, spread the stuffing over the center so that the lobsters look whole again. Do not pack the stuffing tightly, or it will affect the even baking of the lobster. Brush the 3 tablespoons melted butter over the exposed meat tail, stuffing and claws. Bake until the lobster is cooked through and the studding is crisp and golden. Bake 17 minutes for a 1 1/2 pound lobster and 24 minutes for a 2-pound lobster. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 56362,"Smoked Turkey Salad 2 Smoked Turkey Legs, recipe follows 1/4 cup diced celery 1/4 cup diced apple 1 tablespoon pecans, roasted
1 teaspoon rice wine vinegar
1 teaspoon fresh parsley, finely chopped
1/4 teaspoon freshly ground black pepper
1/4 cup mayonnaise 3 quarts water, hot 225 grams kosher salt
225 grams dark brown sugar
1100 grams (about 2.5 pounds) ice
6 turkey legs
1 cup unsalted chicken stock Instructions: Remove the skins from the Smoked Turkey Legs, pull off the meat and chop into 1/2-inch cubes. Place the turkey, celery, apple, pecans, vinegar, parsley, black pepper and mayonnaise in a medium-sized bowl. Stir to combine and serve. Place the water, kosher salt and brown sugar in an 8-quart plastic container and stir until fully dissolved. Add the ice before submerging the turkey legs in the brine. Cover and refrigerate for 4 hours or up to 12 hours. Set up your favorite smoker and add a handful of hardwood chunks. If you have heat control, set it to 150 to 170 degrees F and allow the wood to smoke for approximately 30 minutes. While the smoker is heating, drain the legs, pat them dry and arrange them on a rack. Smoke the legs on the rack for 3 hours, rotating the legs halfway through. Heat your oven to 350 degrees F. Make 2 pouches out of double-layered heavy-duty tin foil, adding 3 legs and 1/2 cup of chicken stock to each pouch. Braise the legs in their pouches for 1 hour, then carefully drain and reserve the jus. Defat the jus, remove the skins and serve the legs alongside the smoky jus. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56363,"Low-Cal Fettuccine Alfredo 1 tablespoon unsalted butter 1 clove garlic, minced 1 teaspoon grated lemon zest 2 teaspoons all-purpose flour 1 cup low-fat (2%) milk Kosher salt 2 tablespoons Neufchatel or low-fat cream cheese 3/4 cup grated parmesan cheese, plus more for topping 3 tablespoons chopped fresh parsley 12 ounces fresh fettuccine Freshly ground pepper Instructions: Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56364,"Tuna, Cheddar and Spinach Pocket 1/2 teaspoon granulated sugar 1 1/2 teaspoons active dry yeast 1 cup whole wheat flour 3/4 cup all-purpose flour, plus more for dusting 2 teaspoons olive oil 1/4 teaspoon kosher salt 5 cups packed baby spinach (one 6-ounce bag) 1 cup shredded low-fat Cheddar 1 cup canned chunk light tuna in water, drained (about three-quarters of a 12-ounce can) 1/2 teaspoon kosher salt Pinch ground black pepper Instructions: For the dough: In a large bowl, dissolve the sugar in 3/4 cup very warm water. Sprinkle the yeast over the water and let it sit until bubbling and slightly frothy, 5 to 10 minutes. Add the whole wheat flour, all-purpose flour, olive oil and salt, and mix well by hand. Place the dough in the bowl of a stand mixer fitted with a dough hook, and mix on medium speed until the dough is a tight, shiny ball that no longer sticks to the sides of the mixing bowl, about 6 minutes. Alternatively, transfer the dough ball to a floured surface and knead by hand, about 10 minutes. Cover with a damp towel and place the bowl in a warm place until doubled in size, 1 hour. Divide the dough into 8 pieces and form each into a 2- to 3-inch diameter ball. Place on a clean baking sheet and let the dough rise again for 45 minutes.
For the filling: Heat a large nonstick saute pan over medium-high heat. Add the spinach and 1/4 cup water and cook until the spinach is wilted, dark green and reduced in volume to about 1 cup, about 5 minutes. Transfer the spinach to a medium bowl and cool for 3 to 5 minutes. Squeeze out any excess moisture with your hands. Stir in the cheese, tuna, salt and pepper.
Preheat the oven to 425 degrees F and move a rack to the middle of the oven.
Flour a work surface and roll each ball into a 4- to 5-inch disk. Place 1 heaping tablespoon of filling on half of a circle and fold over to enclose the filling, forming a half moon. Pinch the dough together along the edge so that it is completely sealed, and then place on a baking sheet. Repeat for the remaining dough and filling. Bake until golden brown, 17 to 20 minutes, turning the pan halfway through. Cool 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 56365,"Orecchiette Salad with Roast Beef Kosher salt 8 ounces orecchiette pasta 1 cup bocconcini (small mozzarella balls), halved 1 cup marinated artichoke hearts, quartered 8 small sweet marinated peppers (such as Peppadew), quartered 3 tablespoons chopped fresh mint or basil 3 tablespoons extra-virgin olive oil 1 teaspoon finely grated lemon zest 2 tablespoons fresh lemon juice Freshly ground pepper 4 cups baby arugula 6 ounces deli-sliced roast beef, cut into strips Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain but don't rinse. Meanwhile, combine the bocconcini, artichokes, marinated peppers and mint in a serving bowl. Add the olive oil, lemon zest and juice, and salt and pepper to taste and toss. Add the pasta and toss again. Just before serving, stir in the arugula and roast beef. Season the salad with pepper.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 56366,"Steamed Pork Buns with Hoisin Dipping Sauce 1 cup prepared pulled pork 1 teaspoon chopped ginger 2 scallions, finely chopped 2 (7.5-ounce) canisters refrigerated biscuit dough (20 total biscuits) 1/4 cup hoisin 1/4 cup low-sodium soy sauce 1 tablespoon apple cider vinegar Instructions: Special equipment: 1 (2 1/2 or 2 3/4-inch) biscuit cutter; steamer, steamer basket or bamboo steamer For the pork buns: Bring 2 cups water to a simmer in a pot that will fit a steamer basket or a bamboo steamer. In a medium bowl, mix together the pork, ginger and scallions. Set aside Working with 1 dough canister (10 biscuits) at a time, roll out the biscuits with a rolling pin until they are about 3 to 3 1/2 inches in diameter. Place 1 heaping tablespoon pork mixture in the center of 5 of the biscuits. Cover each with a remaining rolled-out biscuits. Gently press the biscuits together all the way around the filling and to the edges. Place a (2 1/2 or 2 3/4-inch) biscuit cutter on top so that it is centered on the bun. Press down on the cutter to form a clean, sealed edge and remove the excess dough from around the outside of the biscuit cutter. (If you do not have a biscuit cutter then just pinch together the edges of the buns with your fingers.) Place the sealed buns onto a sheet tray and cover with plastic wrap. Repeat with the remaining ingredients. Place the buns into the steamer basket. Depending on the size of your steamer, you may have to cook the buns in batches of 5. Place the steamer basket over the pot of simmering water, cover and steam, about 10 minutes. The buns will be puffed and the tops will look somewhat dry and shiny. Let cool 1 to 2 minutes. While the buns are steaming, make the hoisin dipping sauce: In a small bowl, stir together the hoisin, soy sauce, 2 tablespoons water and the vinegar. Serve with the buns. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]

" 56367,"Double Stuffed Mushrooms 1 pound 2-inch-wide stuffing mushrooms (about 14 to 16), cleaned 2 tablespoons extra-virgin olive oil 2 cups crumbled leftover stuffing 1/4 cup fresh parsley, roughly chopped 2 tablespoons unsalted butter, melted 1 large egg, lightly beaten Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Pop the stems from the mushrooms and reserve for another use. Using a melon baller or spoon, gently scoop out any remaining stem from inside the mushroom caps. Brush the outside of the caps with 1 tablespoon of the oil. Set the caps aside. Put the leftover stuffing, parsley, butter, egg, a large pinch of salt and a few grinds of pepper in a large bowl. Use your hands to combine the mixture and squeeze it together. Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Drizzle the tops with the remaining 1 tablespoon oil. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56368,"Wiener Schnitzel 1 1/2 pounds pork scallops, divided by 4 and pounded thin as for scaloppini 1/2 cup flour 3 large eggs, lightly beaten 1 cup fine dry bread crumbs Salt and freshly ground black pepper 3 tablespoons sunflower or canola oil 3 tablespoons butter 1 lemon 4 eggs 4 to 8 anchovies 8 teaspoons capers, if desired Instructions: Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season cutlets with salt and pepper. Dredge in flour, shake of excess, dredge through egg, and last in bread crumbs.
Heat the oil in large skillet, add butter, and heat until foam subsides. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree F oven to keep warm. Repeat with other Schnitzel. Serve with lemon wedges. Fry eggs and top each cutlet with an egg. Top with 1or 2 anchovy fillets and sprinkle with capers, to taste. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 56369,"Kabocha Squash Soup with Creme Fraiche, Caramelized Granny Smith Apple and Madras Curry Cotton Candy 1 large kaboucha squash 3 quarts chicken stock 1 quart heavy cream 1 cup dark honey 4 cinnamon sticks 4 star anise 1 Granny Smith apple 1/4 cup creme fraiche 2 tablespoons superfine sugar 1 tablespoon madras curry powder Instructions: Preheat the oven to 450 degrees F. Roast kabocha squash whole for approximately 45 minutes or until soft. Remove from oven and set aside until cool. Peel skin and discard seeds keeping only the flesh. Combine flesh in a medium sauce pot with the chicken stock and heavy cream and bring to a simmer. Remove from heat. With an immersion blender, blend mixture until smooth. Place mixture back on stove and keep simmering for 30 minutes. Remove from heat and add honey, cinnamon sticks and star anise and allow to steep for 1 hour. Strain and keep warm. Peel apple and cut it into 12 equal size cube shapes. Sprinkle 1 tablespoon superfine sugar among the apple cubes and broil or brulee until golden brown. Put a dollop of creme fraiche on the bottom of a soup bowl, and top with 1 caramelized apple cube. In a household or commercial cotton candy maker, add 1 tablespoon of superfine sugar and make 12 equal size balls of cotton candy. Dust curry powder equally on the cotton candy. To serve: Pour soup tableside and then spoon cotton candy onto soup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 56370,"Fall Kale and Sausage Pasta Bake Nonstick cooking spray, for the baking dish 1 pound rigatoni Kosher salt and freshly ground black pepper 2 tablespoons olive oil 1 yellow onion, diced 4 cloves garlic, minced Pinch crushed red pepper flakes, or more as desired 1 pound turkey or pork Italian sausage, casings removed 2 cups heavy cream 2 bunches Tuscan kale, stemmed and roughly chopped Pinch freshly grated nutmeg 1 pound fresh whole-milk ricotta 1/2 cup grated fontina 1/2 cup grated part-skim mozzarella 1/4 cup grated Parmesan Instructions: Preheat the broiler. Spray a 9-by-13-inch ceramic or metal baking dish with nonstick cooking spray. Cook the pasta in a large pot of salted, boiling water until about 2 minutes less than package instructions. Reserve 1 1/2 cups pasta cooking water. Drain and set aside. Meanwhile, heat a large Dutch oven or heavy saucepan over medium-high heat. Heat the olive oil in the pan, then add the onion and cook, stirring occasionally, until softened and starting to brown at the edges, 4 to 5 minutes. Add the garlic and red pepper flakes and cook until the garlic is very aromatic, another minute. Add the sausage and cook, crumbling into small chunks with the back of a wooden spoon, until browned all over, 4 to 5 minutes. Add 1 cup pasta water to the pan and scrape up any of the browned bits from the bottom of the pan. Pour in the heavy cream and cook, stirring frequently, until it comes to a simmer. Stir in the kale, then cover the pan and cook, stirring occasionally, until the kale is wilted and tender and the heavy cream has thickened, another 4 to 5 minutes. Sprinkle the nutmeg and about 1 teaspoon each of salt and pepper on the kale (taste here, as your sausage might have different seasonings). Remove from the heat and stir in the ricotta until just combined, followed by 1/4 cup each of the fontina and mozzarella. Add the pasta and stir until it is coated in sauce and the cheese starts to melt, adding pasta water if the mixture seems too thick. Taste and season with a little more salt, pepper and red pepper flakes if desired. Transfer the mixture to the prepared baking dish and top it with the remaining 1/4 cup fontina, 1/4 cup mozzarella and the Parmesan. Broil the pasta until the cheese is brown and bubbling, about 5 minutes. Serve immediately.
","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 56371,"Gelato or Sorbetto on Pizzelle Cookies Sundaes 6 (store or bakery-bought) vanilla or anise flavored pizzelle Pistachio or hazelnut gelato Hot fudge sauce, heated Chopped pistachios and hazelnuts 1 pint fresh strawberries, sliced 3 tablespoons granulated sugar 1 tablespoon fresh lemon juice Lemon sorbetto Fresh mint sprigs Instructions: For the gelato sundaes: Top the cookies with a large scoop of pistachio gelato, drizzle with hot fudge and sprinkle with pistachios. For the sorbetto sundaes: Mix together the strawberries, sugar and lemon juice in a bowl and let macerate for 15 minutes. Place a large scoop of lemon sorbetto on each cookie and top with some of the strawberries and their juices and garnish with mint sprigs. ","[Prosecco, Moscato, Vin Santo, Riesling]" 56372,"Chili Lime Cauliflower with Smokey Mayo 1 large head cauliflower, broken into florets 2 tablespoons olive oil
1 tablespoon cl-lime seasoning, such as Tajin
2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup mayonnaise 1 tablespoon honey
1/2 tablespoon smoked paprika
1/4 teaspoon kosher salt
2 cloves garlic, pressed
1 lime, juiced
1 canned chipotle pepper, chopped, plus 1 tablespoon adobo sauce from the can
2 scallions, sliced thinly
Instructions: Preheat the oven to 425 degrees F. Place the cauliflower florets on a sheet pan. Drizzle with the oil and sprinkle with the cl-lime seasoning, cumin, salt and pepper. Toss to coat and bake until the cauliflower is roasted and browned, about 25 minutes. For the smokey mayo: Meanwhile, make the sauce by adding the mayonnaise, honey, smoked paprika, salt, garlic, lime juice, chipotle pepper and adobo sauce to a bowl. Whisk together until smooth and incorporated. Remove the cauliflower from the oven and transfer to a platter. Drizzle the sauce over the top and garnish with the scallions. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 56373,"Green Beans with Mushroom and Shallots 1 pound fresh green beans, trimmed and cut into 1 inch pieces 1 tablespoon water 2 tablespoons olive oil 1/3 cup sliced shallots (about 2 medium) 3/4 pound assorted fresh mushrooms, (ie: button, baby bella, shiitake, oyster, chanterelle), sliced Salt and freshly ground black pepper Instructions: Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside. While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56374,"Fried Chicken with Ancho Honey 1 quart buttermilk, plus 2 cups Kosher salt 2 teaspoons chili de arbol powder, or 2 tablespoons hot sauce 2 chickens (3 to 4 pounds each), cut up into 8 pieces each 3 cups all-purpose flour 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon sweet paprika 2 teaspoons cayenne pepper Freshly ground black pepper Peanut oil, for deep-frying Ancho honey, recipe follows 1 cup honey 2 tablespoons ancho chili powder Salt Instructions: Whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chili de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight. Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats. Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot, drizzled with the ancho honey. Whisk all ingredients together in a bowl. Season with salt, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 56375,"Pork and Kielbasa with Sauerkraut, Mushrooms and Potatoes 3 pounds fresh (refrigerated) sauerkraut 2 cups chicken or beef broth 1 ounce (1 cup loosely packed) dried mushrooms 1 tablespoon vegetable oil, or more if needed 2 pounds pork shoulder (butt) or loin, cut into 1-inch cubes, well trimmed 1 pound kielbasa 1 teaspoon caraway seeds 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks 3/4 pound parsnips, scrubbed and cut into 2-inch chunks (or use 2 additional potatoes) 1/2 cup sour cream, plus more to pass at the table Salt and pepper 1/4 cup chopped fresh dill for garnish Instructions: Drain the sauerkraut and reserve the brine. Taste the sauerkraut and if you find it much too strong, rinse it until you like the way it tastes -- keeping in mind that the flavor will be diminished when it is cooked with the other ingredients. Drain well and set aside. Heat the broth in the pressure cooker. Set the dried mushrooms in a bowl and pour the hot broth over, submerging them in the broth with the back of a spoon. Cover with a plate and set aside until the mushrooms are soft, about 10 minutes. Meanwhile, rinse and dry out the cooker. Heat the butter and oil over medium-high heat. Brown the pork and kielbasa in 3 or 4 batches, about 4 minutes per batch, adding more oil if needed. Set aside. With a slotted spoon, remove the reconstituted mushrooms from the broth and squeeze them over the bowl to catch the liquid they release. Coarsely chop the mushrooms if the pieces are large. Carefully pour the broth into the cooker, taking care to leave behind any sediment on the bottom. Set the cooker over medium heat and stir well to scrape up any browned bits stuck to the bottom. Add the mushrooms and half of the sauerkraut. Set the browned pork and kielbasa on top. Cover with the remaining sauerkraut and sprinkle caraway seeds on top. Set the potatoes and parsnips on the kraut. Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 10 minutes. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape. Ladle out 1/2 cup of the broth and blend the sour cream into it. Then stir this mixture back into the pot as you stir well to distribute all of the ingredients. If you'd like a stronger sauerkraut flavor, add some or all of the reserved brine. Season with salt and pepper. Sprinkle lightly with dill. Pass additional sour cream in a bowl at the table. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 56376,"Creme Chatelaine 5 egg yolks 1 3/8 cups superfine sugar 1/2 teaspoon grated lemon zest 5 egg whites 1 teaspoon vanilla 1 1/4 cups flour, sifted 1/2 cup creme de cacao 1/2 cup rum 6 egg yolks 4 tablespoons superfine sugar 4 teaspoons water 1 cup marsala 1/2 teaspoon almond extract 1 1/2 cups heavy cream, whipped 4 marrons glace Instructions: Preheat oven to 375 degrees F. Beat egg yolks with sugar and vanilla in a warm bowl. Add lemon zest. Stiffly beat egg whites. Fold into egg yolk mixture. Fold in flour. Spread mixture onto an 8 by 10-inch baking sheet. Bake for 25 minutes. When cool, cut into 3 even rounds to fit mold. Soak with creme de cacao and rum. Place sugar, egg yolks, water, and marsala into double boiler. Add almond extract and whisk for 5 minutes on low heat until thick and smooth. Remove from heat and cool. Fold in whipped cream. In the bottom of a greased mold, place marrons, then add 1/3 of zabaglione mixture, then a layer of cake. Repeat: zabaglione, then cake, 2 more times. Cover with plastic film and freeze for 24 hours. To serve, dip mold into hot water and invert onto dish. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 56377,"Eggs Pontchartrain 1 pound bacon 1 tablespoon distilled white vinegar 8 English muffin halves, drizzled with extra-virgin olive oil, lightly toasted Tasso Hollandaise Sauce, recipe follows Fried Oysters, recipe follows 1/2 cup chopped green onions, green tops only 1/4 cup chopped fresh parsley leaves 8 large eggs 2 large egg yolks 1 tablespoon fresh lemon juice 2 teaspoons water 1/2 cup clarified butter, or 8 tablespoons unsalted butter, melted 1 tablespoon tepid water, as needed* (See Cook's Note) 1/4 cup (about 2 ounces) finely chopped tasso 1/4 teaspoon salt 1/8 teaspoon cayenne, or to taste 1 cup buttermilk 1 tablespoon Essence, plus 1 tablespoon, recipe follows 16 freshly shucked oysters, about 1 pint, drained 1/2 cup masa harina 1/2 cup all-purpose flour 4 cups vegetable oil, for frying 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 oven to 400 degrees F. Bake bacon in a single layer on a sheet pan for 10 to 15 minutes. When crisp break bacon in halves. Set aside. Pour cold water into a 10-inch saute pan to a depth of about 2 inches. Bring to a simmer, then reduce the heat so that the surface of the water barely shimmers. Add the vinegar. Break 4 of the eggs into individual saucers, then gently slide them out 1 at a time into the water and, with a large spoon, and lift the white over the yolk. Repeat the lifting once or twice to completely enclose each yolk. Poach until the whites are set and the yolks feel firm yet soft when touched gently, 3 to 4 minutes. Remove the eggs with a slotted spoon and either serve immediately, or place in a shallow pan or large bowl of cold water. Repeat with the remaining eggs, adding more water as needed to keep the depth at 2 inches, and bringing the water to a simmer before adding the eggs. To serve, reheat the eggs as necessary by slipping them into simmering water for 30 seconds to 1 minute. Place 2 toasted English muffin halves on each of 4 plates and lay 2 half strips of bacon on each. Place 1 poached egg on top of each muffin half and drizzle with the Tasso Hollandaise. Arrange the oysters on top of the eggs and around each plate, garnishing with the chopped green onions and parsley, and serve immediately. In the top of a double boiler, or in a bowl set over a pan of barely simmering water, whisk the egg yolks with the lemon juice and 2 teaspoons water until egg yolks are thick and pale yellow. Remove the double boiler or bowl and saucepan from the heat and gradually add the butter, whisking constantly to thicken. Add enough tepid water to thin to pouring consistency. Add the tasso, salt, and cayenne and whisk well to blend. Adjust the seasoning, to taste. Serve immediately, or cover to keep warm for up to 10 minutes, whisking occasionally to keep from separating. In a bowl, combine the buttermilk with 1 tablespoon of the Essence. Add the oysters and marinate for 20 minutes. Combine the masa harina and flour with the remaining Essence in a shallow dish. In a deep-fryer or a medium, heavy pot with high sides, heat the oil to 360 degrees F. Dredge the oysters in the flour mixture and shake the pieces in a strainer to remove any excess. Carefully add to the hot oil in batches, and cook, turning occasionally, until golden on all sides, 2 to 3 minutes. Remove the oysters with a slotted spoon, drain on paper towels, and serve immediately. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56378,"Grilled Breakfast Tacos 8 ounces fresh chorizo (about 2 links) 1/3 cup extra-virgin olive oil 1 cup cherry tomatoes 2 ears yellow corn, shucked 1 bunch scallions 1 jalapeno, halved 2 limes, halved Kosher salt and freshly ground pepper 1/4 cup fresh cilantro leaves and tender stems, roughly chopped 8 large eggs 2 tablespoons heavy cream Eight 6-inch corn tortillas 4 ounces Monterey Jack cheese, finely shredded (about 1 1/2 cups) Instructions: Prepare a grill for medium heat. Prick the chorizo links 3 or 4 times with a fork (this keeps them from bursting on the grill). Brush them all over with 1 tablespoon of the oil. Grill, flipping as needed, until charred all over and cooked through, 12 to 15 minutes. Let cool slightly, then slice into 1/4-inch-thick rounds; set aside. Meanwhile, thread the tomatoes onto a 10-inch skewer. (If using a wooden skewer, leave just 1/2 inch sticking out on each end so you do not have to soak it.) Put the skewered tomatoes, corn, scallions, jalapeno and limes on a rimmed baking sheet or large platter, brush the vegetables and limes liberally with 2 tablespoons of the oil and sprinkle liberally with salt and pepper. Place the vegetables and limes (flesh-side down) on the grill. Grill the corn, using tongs to rotate the ears occasionally so they cook evenly, until lightly charred in spots, 7 to 9 minutes. Grill the tomatoes, scallions, jalapenos and limes, rotating as needed, until deeply charred, 4 to 6 minutes. Return the vegetables and limes to the baking sheet when done cooking. Transfer the cooked chorizo to a cutting board. When cool enough to handle, halve the tomatoes, cut the kernels off the cobs and thinly slice the scallions and jalapenos (seed the jalapeno, if desired). Put the cut vegetables, the juice of 2 of the lime halves and the cilantro in a large bowl; stir to combine, and season with salt and pepper. Cut the remaining 2 grilled lime halves into wedges; set aside. Meanwhile, whisk together the eggs, cream and 1/2 teaspoon each salt and pepper in a medium bowl. Place a large cast-iron skillet on 1 side of the grill, and pour in the remaining oil (it might seem like a lot, but you do not want the eggs to stick). Heat the oil for 1 minute, then add the egg mixture. Use a heat-resistant spatula to stir the eggs until soft curds form, 6 to 8 minutes. Gently stir in the chorizo. While the eggs are cooking, grill the tortillas on the other side of the grill until lightly charred on both sides and warmed through, 1 to 2 minutes total. To assemble the tacos, divide the egg mixture among the warm tortillas, sprinkle each with 1 to 2 tablespoons of the cheese and top each with a spoonful of the grilled salsa. Serve immediately with the grilled lime wedges and any remaining grilled salsa on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 56379,"Cheese Platter French Camembert, Le Chevrot (a sharp goat cheese) Rondin with herbs (a creamy goat cheese) Montagnolo (a creamy blue cheese). Instructions: Go to the best cheese shop in town and ask the person at the counter which cheeses are ready to serve. Taste everything; they expect you to. We all know that the Brie may look terrific, but it can be underripe and tough or overripe and ammoniated. You want only the freshest cheeses that are perfectly ripened. Take them home, refrigerate them, and then bring them to room temperature a few hours before serving.
Second, be sure to have a platter or wooden board that is flat and large enough to hold the cheeses without crowding them. Arrange the cheeses with the cut sides facing out, and with several small cheese knives, maybe one for each type of cheese.
Third, to finish the platter, add sliced breads or crackers, and green leaves. I use either lemon or galax leaves, which you can get from your florist. If you have a garden, any large flat leaf like hydrangea looks beautiful, but be sure they aren't poisonous and are pesticide-free!
Overall, the simpler the design, the better the platter looks. Group each kind of cheese together and add one large bunch of green or red grapes in the center to create a visual focal point. Fill in the spaces with lots of crackers or small slices of bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 56380,"Classic Vanilla Buttercream 2 cups sugar 1/2 cup water 4 egg whites 1 pound butter, cut up 1 to 2 teaspoons vanilla extract Instructions: In a small clean dry saucepan, place 2 cups sugar and then pour 1/2 cup water down the sides of the pan. Make an X in the sugar with 1 finger to encourage the water to seep into the middle of the pan of sugar. Bring to a boil and cook until softball stage or 235 degrees F on a candy thermometer. Meanwhile, in a mixer with a whip attachment, whip the whites until they form soft peaks. When the syrup is up to temperature, drizzle it down the wall of the mixing bowl with the mixer running. Continue whipping until light, fluffy and almost cooled down. Start adding the butter a few cubes at a time to cool the frosting and thicken it. When it gets thick you can stop adding butter; you may not use the whole pound (it depends on how much water you cooked out of your syrup). Add vanilla extract to taste. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 56381,"Chicken Karahi 6 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, chopped 1 teaspoon ginger, julienne 2 to 3 fresh tomatoes, diced 1 teaspoon salt 1/2 teaspoon chili powder 1 green chili, finely chopped 1 teaspoon ground cumin 1 teaspoon turmeric 1 pound chicken, cooked 1 cup water 1 1/2 teaspoons garam masala 1/2 teaspoon dried fenugreek 1/2 green bell pepper, chopped 1 tablespoon finely chopped green coriander Instructions: Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat or once the onions are slightly brown. Add the garlic and ginger and cook for a further 1 or 2 minutes. Add the tomatoes, salt, chili powder, green chili, ground cumin and turmeric. Turn up the heat and further cook for another 1 minute then put in the chicken. It is very crucial that spices are mixed within the pan at this point to ensure that the chicken cooks with texture and flavor. Add water after stirring the chicken into the spices. Turn down the heat slightly and stir in the garam masala and fenugreek and cook for a further 5 minutes, also adding in the bell pepper stirring now and again. Serve sprinkled with green coriander. ","[Syrah, Malbec, Tempranillo, Barbera]" 56382,"Chicken Francese with Lemon and Pecorino 1/2 pound boneless, skinless chicken breast 2 heaping tablespoons of finely grated Pecorino cheese 4 tablespoons very finely chopped parsley 1 egg, beaten well Flour for dredging 1/4 cup olive oil 1/4 cup dry white wine 1 cup chicken stock 6 thin, round slices of lemon, seeds removed 2 tablespoons butter Instructions: Cut the chicken breasts into 6 pieces of roughly equal size. Place the pieces between sheets of waxed paper, and pound with a mallet until they're thin. Season with salt and pepper. Place cheese and parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until it's smoothly incorporated. Place the flour on a wide plate. Dip the pounded chicken in the egg mixture. Remove, letting excess egg drip off. Place each cutlet in the flour, and coat lightly. Remove from flour and hold them in a single layer. Add the olive oil to a saute pan large enough to hold the 6 cutlets in a single layer. Place over medium-high heat. When the oil is hot, add the cutlets. Saute, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer. Spill the oil out of the saute pan. Return the pan to high heat. Add the white wine, and reduce it to 2 tablespoons. Add the chicken stock and the lemon slices. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce until it's reduced to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved chicken, turning them until they are coated in sauce. Divide cutlets among 2 plates, pour remaining sauce over them, sprinkle with remaining 2 tablespoons of parsley, and serve immediately. Suggested drink: Antinori Castello della Sala, Sauvignon, 1996 ","[Pinot Grigio, Vermentino, Sauvignon Blanc, Albari?o]" 56383,"Yummy Avocado Sopita 1 tablespoon unsalted butter 1 white onion, chopped 2 garlic cloves, peeled and smashed 1/2 red, orange, or yellow bell pepper, finely chopped 2 tablespoon chopped fresh dill Salt and freshly ground black pepper 3 medium avocados, halved, seeded, peeled, and roughly chopped, see *Cook's Note 2 1/2 cups 2 percent milk 2 tablespoons olive oil 1/2 pound small raw shrimp, peeled and deveined Fresh basil leaves, finely chopped, for garnishing Sesame seeds, to taste Instructions: Melt the butter in a medium skillet over medium-high heat. Add the onion, garlic and peppers and cook until soft, about 4 to 6 minutes, stirring occasionally. Add the dill, season with salt and pepper. Put the mixture in the blender jar. Add the avocado, and milk and 1 tablespoon of olive oil to the blender and puree. When completely smooth, transfer the puree to a bowl, cover, and refrigerate until chilled. Heat the remaining 1 tablespoon of the olive oil in a medium skillet over medium-high heat. Add the shrimp and cook until curled, pink and opaque, about 2 to 4 minutes. To serve, pour the chilled soup into small glasses or bowls, add a few of the shrimp to each glass and garnish with the basil, sesame seeds, and a drizzle of oil. *Cook's Note: We recommend Hass avocados for the smoothest avocado soupita. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56384,"Pomegranate Cosmopolitans 2 cups good vodka (recommended: Grey Goose or Finlandia) 1 cup orange liqueur (recommended: Cointreau) 1 cup cranberry juice cocktail, (recommended: Ocean Spray) 1/2 cup bottled pomegranate juice (recommended: Pom Wonderful) 1/2 cup freshly squeezed lime juice (4 limes) Thinly sliced limes, for garnish Instructions: Combine the vodka, orange liqueur, cranberry juice, pomegranate juice, and lime juice in a large pitcher. Fill a cocktail shaker half full with ice, pour the cocktail mixture in, and shake for a full 30 seconds. Pour into martini glasses, garnish with a slice of lime, and serve immediately. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 56385,"Turnip the Disco Fries 2 medium-sized turnips (about 12 ounces each), scrubbed clean 1 medium-sized potato (about 12 ounces), scrubbed clean 1/8 teaspoon salt 1/8 teaspoon black pepper 1/2 cup jarred fat-free or nearly fat-free chicken gravy 3 slices fat-free American cheese, torn into strips 1 tablespoon chopped chives, for optional garnish Instructions: Preheat oven to 425 degrees F. Spray a large baking sheet with nonstick spray and set aside. Carefully cut turnips and potato into French-fry-shaped spears using a crinkle cutter if you have one. Place them in a single layer on the baking sheet and sprinkle evenly with salt and pepper. If needed, use another baking sheet sprayed with nonstick spray. Bake in the oven until tender on the inside and crispy on the outside, about 30 minutes, carefully flipping spears about halfway through. (The thicker the spears, the longer the bake time.) In a small nonstick pot on the stove, heat gravy over a low temperature until hot, 1 to 2 minutes. Once cool enough to handle, transfer fries to a microwave-safe plate. Evenly top with strips of cheese. Microwave just until cheese has melted, about 30 seconds. Garnish with chives, if you like, and set aside. Give gravy a stir and serve alongside cheese fries. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56386,"Five-Onion Dip 2 tablespoons unsalted butter 3 green onions, finely chopped 1 medium red onion, diced 1 medium Vidalia onion, diced 1 small white onion, diced 2 tablespoons packed brown sugar 3 tablespoons white wine vinegar 1 tablespoon Worcestershire sauce 8 ounces cream cheese, at room temperature 2 cups sour cream 1 cup mayonnaise 2 tablespoons chopped fresh chives 1/2 cup grated Parmesan cheese Crostini or crudits, for serving Instructions: Preheat the oven to 400? F. Melt the butter in a cast-iron skillet over medium heat. Add the green onions, red onion, Vidalia onion, white onion and brown sugar and saut, stirring occasionally, 10 to 15 minutes. Add the vinegar and Worcestershire sauce and cook until the onions are very soft and a caramel color, 4 to 5 minutes. Stir in the cream cheese until it is melted into the onions. Remove the mixture to a large bowl, then stir in the sour cream, mayonnaise and chives. Transfer the dip to an 8-inch square baking dish; top with the Parmesan. Bake until bubbling, 15 to 20 minutes. Serve with crostini or crudits. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 56387,"Bone-in Pork Milanese with a Roasted Fingerling Potato-String Bean-Tomato-Arugula Salad 1/2 pound small marble potatoes Extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 ounces string beans, trimmed
Vegetable oil, for frying 1 bone-in pork loin chop
1 cup all-purpose flour
2 eggs
1 cup panko breadcrumbs
1/2 shallot, minced 1/4 cup white wine vinegar
2 tablespoons Dijon mustard
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 cups packed baby arugula
1 cup baby heirloom tomatoes, halved
1/2 cup bocconcini
Instructions: For the pork milanese: Preheat the oven to 400 degrees F. Bring a medium pot of water to a boil. Toss the potatoes with some olive oil in a bowl and sprinkle with salt and pepper. Pour onto a baking sheet in an even layer and transfer to the oven. Roast until golden brown, stirring halfway through, 15 to 20 minutes. Remove from the oven and set aside until ready to use. Meanwhile, season the boiling water with salt. Add the string beans and blanch until tender yet crispy, 2 to 3 minutes. Remove the beans from the boiling water and shock in a bowl of ice water to stop cooking. As soon they are cold to the touch, drain on a paper-towel-lined plate. Set aside until ready to use. Set a heavy-bottomed, high-sided saute pan over medium-high heat and fill with 1 to 2 inches of oil. Heat the oil to 375 degrees F. Lay out a large piece of plastic wrap on a cutting board. Set the pork chop on the plastic wrap and cover with another piece of plastic wrap. Using a meat mallet, evenly pound the chop to approximately 1/2- to 3/4-inch thick. To a shallow dish, add the flour. To a second shallow dish, add the eggs and whisk to combine. To a third dish, add the breadcrumbs. Dredge the pounded pork chop in the flour on both sides and shake off any excess. Then coat the chop in egg, again shaking off any excess. Lastly, add the chop to the breadcrumbs, pressing the breadcrumbs into both sides of the chop. Test the temperature of the frying oil with a piece of breadcrumb; if it bubbles all around and doesn't stop, the oil is ready. Carefully add the pork chop to the oil and fry until golden brown, 2 to 3 minutes. Drain on a paper-towel-lined baking sheet and season with salt. While the pork is frying, make dressing. For the salad and dressing: Add the shallot, vinegar and mustard to a bowl. Whisk in the olive oil and season with salt and pepper to taste. Add the arugula, tomatoes, bocconcini, roasted potatoes and blanched string beans to a large bowl. Add half of the dressing and toss to combine. Add more dressing as needed. Taste and adjust the seasoning. Set the fried pork chop on a plate and top with the salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 56388,"Peanut Butter-Chocolate Pie 4 tablespoons unsalted butter, melted, plus more for the pie plate 9 whole graham crackers (1 sleeve), roughly broken 1/4 cup cocktail peanuts 1/2 cup mini chocolate chips 1/4 cup cold heavy cream 1 cup creamy peanut butter (not natural) 8 ounces cream cheese, at room temperature 1/3 cup whole milk 1 teaspoon vanilla extract 3/4 cup confectioners' sugar Shaved chocolate, for topping Instructions: Make the crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie plate. Pulse the graham crackers and peanuts in a food processor until finely ground. Add the melted butter and pulse to combine. Press the crumb mixture into the bottom and up the side of the prepared pie plate. Bake until set, 10 to 12 minutes. Transfer to a rack to cool. Meanwhile, put the chocolate chips in a microwave-safe bowl and microwave at 50 percent power in 30-second intervals, stirring after each, until melted and smooth. Spread evenly in the prepared crust with a small offset spatula or the back of a spoon; set aside until the chocolate sets, about 10 minutes. Make the filling: Beat the heavy cream in a bowl with a mixer on medium-high speed until soft peaks form; refrigerate until ready to use. In another bowl, beat the peanut butter, cream cheese, milk and vanilla on medium-high speed until smooth, about 1 minute. Add the confectioners' sugar and mix on low speed until incorporated. Gently fold half of the whipped cream into the peanut butter mixture until combined, then fold in the rest. Spoon into the prepared crust and smooth the top. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. Top with shaved chocolate before serving. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]

" 56389,"Squash Soup Shooters 2 slices bacon 3 tablespoons butter 5 to 6 fresh sage leaves 2 fresh rosemary sprigs 1 shallot, chopped Kosher salt 1 butternut squash 1/4 cup white wine 1 cup chicken stock 1/8 teaspoon vanilla extract Freshly ground black pepper 1 1/2 cups cooked spicy Italian sausage, or high-quality lump crab meat 1/4 cup finely chopped fresh chives, for garnish Instructions: Cook the bacon in a cast-iron Dutch oven over medium-high for 5 minutes. Add the butter, sage, rosemary, shallots and a pinch of salt, and cook an additional 5 minutes, stirring occasionally. Meanwhile, cut off the skinny neck of the squash and cut in half (remove the stem, but leave unpeeled). Cut the bulb into 4 quarters. Remove the seeds and stringy flesh and add them to the Dutch oven. Cook until fragrant and golden, about 5 minutes. Deglaze the pan with the white wine and allow to reduce for a couple of minutes. The seed mixture should look rich and flavorful. Add 2 cups water and the chicken stock and nestle in the squash, flesh-side up (you should be able to just fit one nice-size squash in almost one layer). Cover and simmer until very tender, about 40 minutes. Once cooked, cool slightly, remove the squash, scoop out the flesh and place in powerful blender. Strain the liquid through a metal sieve, gently pressing against the solids to extract all of the flavor. Blend the broth with the squash until very creamy, about 1 solid minute on high. Wipe the Dutch oven clean and place the soup back into the pan. Heat gently, and then stir in the vanilla just before serving. Season with salt and pepper and pour over a little chunk of either cooked spicy sausage or a small lump of crab meat in a shooter glass. Top each shooter with a tiny bit of chopped chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 56390,"Biscotti Regina 2 1/2 sticks unsalted butter 1 cup sugar 3 large eggs 4 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon vanilla extract Zest of 1 small lemon 1 cup milk 2 cups sesame seeds Instructions: Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper or silicone baking mats. In a food processor, pulse together the butter and sugar until yellow and fluffy, then add the eggs one at a time. Add the flour, baking powder, vanilla and lemon zest and continue pulsing until a firm dough forms.
Scoop off golf ball-sized pieces of dough and roll with your hands into oval shapes. Dip the cookies in the milk, then roll in the sesame seeds. Space 2-inches apart on the prepared baking sheets. Bake until brown and toasty, 10 to 12 minutes. Cool completely on the baking sheets, or cool 2 minutes, then transfer to racks to cool completely (if the baking sheets are needed for another batch). Cookies will last about 3 weeks in a sealed container. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 56391,"Sweet Pea, Scallop and Mint Risotto 5 tablespoons extra-virgin olive oil, plus more for drizzling 1/4 cup finely chopped shallots 2 cups Arborio rice 1/2 cup dry white wine Kosher salt and freshly ground black pepper 1/4 cup finely chopped fresh mint 8 cups chicken stock, heated 1 cup fresh peas, cooked (or frozen peas, rinse under cool water to thaw) 1/4 cup plus 1 tablespoon butter, room temperature 1/2 cup grated Parmesan 1 pound diver scallops Instructions: Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil. Add shallots and cook, stirring, for 5 minutes, until soft. Stir in rice and half of the chopped mint making sure to coat all the rice grains with the oil. Add wine and cook until most of the liquid (as well as the alcohol) has evaporated. Season with a little salt and pepper. Ladle in 1 cup of hot stock. Using a wooden spoon, stir gently until most of the stock has been absorbed. Keep adding stock a cup at a time and stirring. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. (You may not need all of the stock.) Gently fold in peas and 1/4 cup butter. Stir in the parmesan cheese and taste for seasoning. Remove from heat and cover while you sear the scallops. Set a non-stick saute pan over medium heat and add 2 tablespoons olive oil and 1 tablespoon butter. Pat the scallops with paper towels to make sure they are very dry. Season on both sides with salt and pepper. Add scallops to pan, making sure not to overcrowd, and cook until they are nicely browned on both sides, about 4 to 8 minutes depending on the size of your scallops. Check the risotto and add a bit more stock if it has gotten too thick. In a shallow bowl or plate, make a nice mound of risotto and top with 3 or 4 scallops. Garnish with remaining mint and a drizzle of olive oil. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 56392,"Lo Mai Fan 1 1/2 cups sticky rice (also known as sweet rice or glutinous rice) 3/4 ounce (around 9 small or 5 medium) dried shiitake mushrooms 3 tablespoons small dried shrimp 4 1/2 teaspoons light soy sauce 1 tablespoon oyster sauce 1 teaspoon dark soy sauce 1/2 teaspoon chicken bouillon powder 1/4 teaspoon sugar Kosher salt 3 tablespoons unsalted roasted peanuts, roughly chopped 2 tablespoons neutral oil, such as vegetable or canola oil 2 scallions, chopped, whites and greens separated 2 links Chinese sausage, halved lengthwise and cut into 1/2-inch half-moons 1 teaspoon Shaoxing wine or other Chinese cooking wine 2 tablespoons fresh cilantro, leaves and stems, chopped Instructions: Wash the rice in a medium bowl 3 times to remove any dirt or dust. Add the rice back to the bowl, cover with enough cold water to come 2 to 3 inches above the surface of the rice and soak for at least 6 hours and up to overnight. Soak the mushrooms in 1 1/2 cups warm water in a medium bowl until softened, about 45 minutes. Soak the dried shrimp in a small bowl with enough warm water to cover until slightly softened, about 15 minutes. Drain the shrimp and set aside. Fill a large pot or wok that fits an 8- to 10-inch steamer basket with water (the water shouldn\u2019t touch the bottom of the steamer) and bring to a boil over medium-high heat. Line an 8- to 10-inch steamer basket with 2 layers of damp cheesecloth or a damp lint-free towel. Drain the rice, spread it in an even layer in the prepared basket and poke a few holes halfway through the layer. Insert the basket in the steamer, cover and steam until the rice is translucent and tender, about 35 minutes. Uncover and remove from the heat to cool slightly. Meanwhile, squeeze the water from the mushrooms and remove and discard the stems. Roughly chop the caps and transfer to a small bowl with the reserved shrimp. Measure out 2 tablespoons of the mushroom-soaking liquid into another small bowl and discard the remaining soaking liquid. Mix the light soy sauce, oyster sauce, dark soy sauce, chicken bouillon powder, sugar, and 1/2 teaspoon salt with the reserved mushroom-soaking liquid until the sugar and salt are dissolved; set aside. Add the peanuts, oil and scallion whites to a wok or large nonstick pan and set over medium heat. Cook, stirring, until the peanuts darken slightly and the scallions have slightly softened, about 1 minute. Add the sausage and cook until it releases some oils, about 2 minutes. Add the mushrooms and shrimp and cook until heated, about 2 minutes. Swirl in the wine around the hot sides of the wok or pan and stir until most of the wine has evaporated. Add the rice and gently break up the clumps with the back of a wok turner or a spatula. Re-mix the seasoning sauce in the small bowl, then pour most of the sauce over the rice, leaving about 2 tablespoons behind. Cook, stirring and breaking up the rice clumps, until the seasonings are mixed into the rice. If there are parts of the rice that without seasoning, pour the reserved sauce directly over that rice. Mix in the scallion greens and cilantro. Divide the sticky rice among 4 small plates. Alternatively, transfer the sticky rice to small bowls and firmly press on the rice mixture to mold to the shape of the bowl. Invert onto larger plates and remove the glass bowls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gewrztraminer]" 56393,"Bucatini Marinara with Sausage 3 tablespoons butter 1 medium onion, diced (about 1 1/2 cups) 1 medium carrot, diced 4 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon dried crushed red pepper flakes 2 (28-ounce) cans diced tomatoes 1 dried bay leaf 2 teaspoons sugar Kosher salt 1 pound bucatini pasta or thick spaghetti 12 ounces ricotta cheese, room temperature 1/2 cup julienne fresh basil leaves, for garnish Grilled Sweet Italian Sausage, recipe follows 8 links sweet Italian sausage Instructions: Heat butter in a large saucepan over medium-high heat. Once melted, add the onion and carrot and saute until golden, about 7 minutes. Add the garlic, oregano, and red pepper flakes and cook 1 more minute. Add the tomatoes with their juice, bay leaf, sugar, and 2 teaspoons salt and bring to simmer. Reduce heat to medium-low and continue to cook, stirring occasionally, about 30 more minutes. Prepare pasta while sauce simmers. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions until al dente, about 12 minutes. Drain. Remove sauce from heat, remove bay leaf, and carefully blend, in batches, to break up large pieces. Mix sauce with pasta. Serve individual portions topped with a heaping tablespoon of ricotta and garnish with basil. Cut each link evenly in half lengthwise. Heat a grill pan over medium-high heat until hot. Place the sausage cut side down and cook, turning on all sides for even browning, until cooked through, about 10 minutes. Serve as an accompaniment with the bucatini marinara. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 56394,"No-Bake Chocolate-Toffee Cookies 3 cups quick-cooking oats 1 cup almond butter 1/2 cup bittersweet chocolate chips 1/2 cup semisweet chocolate chips 1/2 cup toffee bits, plus more for sprinkling 4 tablespoons unsalted butter, at room temperature 1/2 teaspoon kosher salt 1/2 cup white chocolate chips Instructions: Line a baking sheet with wax paper. Combine the oats, almond butter, bittersweet and semisweet chocolate chips, toffee bits, butter and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the chocolate chips melt, 3 to 5 minutes. Scoop 2 tablespoons dough per cookie onto the baking sheet. Sprinkle each with extra toffee bits. Put the white chocolate chips in a microwave-safe bowl and microwave in 20-second intervals, stirring, until melted; drizzle on the cookies and freeze for 15 minutes before serving. Store in an airtight container in the refrigerator for up to 1 week. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 56395,"Mai Tai 1 egg white, lightly beaten* Sugar 1/2 cup white rum 1/4 cup Triple Sec 1/4 cup fresh orange juice 1/4 cup fresh lime juice Crushed ice Cocktail cherries Pineapple cubes Orange slices Instructions: Dip the rim of tall glasses into the egg whites, and then the sugar. Put the rum, Triple Sec, and juices into a cocktail shaker. Shake to mix. Fill the glasses with the ice and pour the cocktail over it. Decorate with cherries, pineapple, and/or orange slices, and drink with a straw. ","[Rum, Cointreau, Grand Marnier]" 56396,"Papas con Crema Verde 1 bunch cilantro, stems included 6 small yellow chiles, seeded 1 large pale green (Hungarian) cl, seeded 1 bunch green onions, white and green parts included 1 cup Mexican Crema 1/2 cup olive oil Juice of 1 lime Instructions: Place all of the above ingredients in a blender. Blend until very smooth.
Use as a sauce over very hot, boiled, and skinned potatoes. ","[Verdejo, Sauvignon Blanc, Albari?o]" 56397,"Albacore Tartare with Carrots, Garlic, and Pomegranate 1 large carrot, peeled 4 ounces carrot juice 1-ounce extra-virgin olive oil, infused with garlic 4 ounces sashimi grade Monterey albacore, chopped into a near paste Salt and pepper 6 ounces carrot juice, reduced to 1/2-ounce 6 ounces orange juice, reduced to 1/2-ounce 1 clove garlic, thinly sliced 1 baby yellow carrot, shaved on a Japanese mandoline 1 baby red carrot, shaved on a Japanese mandoline 10 to 15 pomegranate seeds 6 ounces pomegranate juice, reduced to 1/2-ounce 1/2-ounce soy sauce 1/2-ounce garlic oil Instructions: Simmer the carrot in juice until soft, then place all ingredients in a blender. Blend until smooth. Mix all ingredients. Refrigerate. Preheat a fryer to 325 degrees F. Place the garlic in a small saucepot of cold water. Bring to a boil. Strain. Repeat 2 more times. Dry the garlic and fry. Mix fried garlic with other ingredients. Mix all ingredients. To serve: Using a ring mold, place the tartare in the center of the plate. Top with the Carrot and Garlic Salad. Place a line of the carrot puree down the side of the plate. Drizzle all with the Pomegranate Ponzu. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 56398,"Grilled Curry Cornish Hens 1/3 cup vegetable oil 1 teaspoon whole fennel seed 1 teaspoon whole cumin seed 1 teaspoon whole coriander 1/2 teaspoon whole mustard seed 1/2 teaspoon paprika 1/3 cup slivered almonds, toasted 1 teaspoon kosher salt 2 (1 1/4 to 1 3/4 pound) Cornish hens Instructions: Preheat grill to 500 degrees F. Place a brick, wrapped in aluminum foil onto the grates of the grill to heat. Place the vegetable oil into a 1-quart saucepan and place over high heat. Heat until you see ripples in the in the oil, but do not allow to smoke. Add the fennel, cumin, coriander, mustard seed and paprika. When the seeds begin to pop, remove from the heat and allow to sit for 5 minutes. After 5 minutes, transfer the mixture to the carafe of a blender along with the almonds and salt. Pulse until pureed, stopping to scrape down the sides of the blender, if necessary. Place the hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Place the birds into a baking dish and pour over the puree. Rub the puree onto the birds until thoroughly coated. Place the birds onto the middle of the grill, skin side down and cover evenly with the brick. Close the lid and cook for 10 minutes. If using a gas grill with multiple zones, decrease the middle flame to low. After 10 minutes, turn the birds over, replace the brick and continue to cook until a thermometer inserted into the thigh reaches 170 degrees F, approximately 8 to 10 minutes. Remove to a cooling rack and allow the bird to rest for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 56399,"Mexican-Style Beef and Bean Chili 8 ripe tomatoes (about 2 pounds) 4 cloves unpeeled garlic 2 poblano chiles 1 onion, quartered 1 serrano cl 3 tablespoons vegetable oil One 3-pound piece beef chuck, cut into 1/2-inch pieces Kosher salt and freshly ground black pepper 3 tablespoons chili powder 2 tablespoons ground cumin 2 tablespoons all-purpose flour 1 1/2 teaspoons dried oregano 1/2 teaspoon chipotle cl powder 1/4 teaspoon ground cinnamon One 12-ounce bottle beer, preferably Mexican lager-style Two 15-ounce cans black beans, drained and rinsed 2 tablespoons unsweetened cocoa powder (not Dutch process) Diced avocado, shredded red cabbage, cilantro leaves, Cotija cheese and lime wedges, for serving Instructions: Preheat the oven broiler. Spread the tomatoes, garlic, poblanos, onion, and Serrano cl out on a rimmed baking sheet. Broil, flipping until charred on all sides, about 3 minutes for the garlic and 10 minutes for the rest of the vegetables. Cool slightly and then core the tomatoes, stem the chiles and peel the garlic. Transfer all of the charred vegetables to a blender and pulse into coarse sauce. Heat the oil in a large Dutch oven or pot over high heat. Sprinkle the meat with salt and pepper and working in batches, add the beef the oil and cook until browned on all sides, about 3 minutes per batch. Transfer the meat to a large plate as it is browned. Add the chili powder, cumin, flour, oregano, chipotle powder and cinnamon to the pan drippings and whisk to make a paste. Stir in the beer and 2 cups water. Return the meat to the Dutch oven along with the collected juices, the tomato-pepper mixture and 2 teaspoons salt. Bring to a boil, reduce the heat to low, cover, and simmer for 30 minutes. Add the beans bring back to a simmer and cook, uncovered, stirring occasionally, until the meat is tender and the sauce is thick, about 1 1/2 hours more. Stir in the cocoa powder and adjust the seasoning with additional salt and pepper. Serve with diced avocado, shredded red cabbage, cilantro leaves, Cotija cheese and lime wedges. ","[Syrah, Tempranillo, Garnacha, Barbera]" 56400,"Shahi Tukra Nonstick cooking spray, for greasing 1 cup (2 sticks) unsalted butter
2 cups sugar
4 large eggs
3 cups all-purpose flour
2 teaspoons cardamom powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
1 1/2 cups milk
1/3 cup almond slices, plus more for garnish
1/3 cup chopped cashews
1/3 cup chopped pistachios, plus more for garnish
2 cups heavy cream 2 quarts whole milk
1/4 cup powdered milk
1 tablespoon green cardamom powder
1 teaspoon saffron threads
1/2 cup condensed milk
Melted ghee, for frying
Gold leaf, for garnish
Edible flowers, for garnish
Mint leaves, for garnish
Pomegranate seeds, for garnish
Instructions: For the cake: Preheat the oven to 350 degrees F. Line a half-sheet tray with parchment paper and spray with cooking spray. Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment and beat until fluffy. Add the eggs one by one and mix until just combined. Sift together the flour, cardamom powder, baking powder, baking soda and salt into a bowl. Add the flour mixture, milk and nuts to the stand mixer and mix on low speed until just combined (do not overmix). Pour the batter into the prepared sheet tray and spread evenly with a spatula. Bake until golden, 25 to 30 minutes. Allow to cool to room temperature. For the rabri: Add 1/4 cup water to a large Dutch oven or heavy-bottomed pot (this prevents the milk from getting burnt). Pour in the cream, milk, milk powder, cardamom and saffron and turn the heat on to medium-high. Bring to a boil, stirring constantly, then reduce to a simmer and cook over medium-low heat until the milk is reduced by almost half, about 20 minutes. Add the condensed milk and cook, stirring constantly, until the consistency is thick, just a couple more minutes. Heat 1 inch melted ghee in a 14-inch cast-iron pan to 350 degrees F. Line a sheet tray with paper towels. Cut the cake into squares using a 2-inch square cutter. Fry each piece of cake in the ghee until golden on both sides, about 2 minutes per side. Drain on the paper towels. Pour some of the warm rabri onto a large serving platter and top with the fried cake pieces. Drizzle more rabri on the cake pieces. Garnish the platter with the chopped mixed nuts, gold leaf, edible flowers, mint leaves and pomegranate seeds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56401,"Greek Grilled Leg of Lamb: Gyros 1 (4 to 5-pound) boneless leg of lamb, trimmed of visible fat 5 cloves garlic, peeled and cut into 20 slivers 1/4 cup extra-virgin olive oil 3 tablespoons fresh lemon juice 4 cloves garlic, minced 2 tablespoons chopped fresh oregano 1 tablespoon chopped fresh rosemary 1/2 teaspoon salt 1/2 teaspoon ground black pepper Essence, recipe follows 16 pita breads Tzatziki Sauce, recipe follows Chopped tomatoes 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme 1 medium cucumber, peeled, seeded and finely chopped 1 cup plain yogurt 1 tablespoon olive oil 1 teaspoon lemon juice or white wine vinegar 1/2 teaspoon salt 1 teaspoon oregano 1 teaspoon minced garlic Instructions: With a sharp knife, make 20 slits across 1 side of the lamb and insert the garlic slivers. Place in a large non-reactive dish. In a bowl, whisk together the oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Pour over the lamb and rub evenly across the surface. Cover with plastic wrap and marinate, refrigerated, for at least 2 and up to 6 hours, turning occasionally. Remove from the refrigerator and let come to room temperature. Season lightly on all sides with Essence. Brush a grill lightly with olive oil and preheat to medium heat. Remove the lamb from the marinade and place on the grill. Cook, turning occasionally until the meat reaches an internal temperature of 145 degrees F for medium-rare, about 1 1/2 hours. Remove from the grill and transfer to a platter. Tent with foil and let rest for 12 minutes before carving. Thinly slice the lamb and place the meat in the center of the pita breads. Top with Tzatziki Sauce and chopped tomatoes, and serve. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry. ","[Syrah, Grenache Blanc, Vermentino, Albari?o]" 56402,"Mango cl Chicken 6 boneless, skinless chicken breasts 1 tablespoon cl powder
Zest and juice of 1 lime
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper One 20-ounce jar sliced mango, drained and finely sliced, some of the liquid reserved 1 bunch kale, thinly shredded 1 bunch scallions, thinly sliced
1 jalapeno, thinly sliced
1 orange or red bell pepper, very thinly sliced
2 tablespoons chopped fresh cilantro Instructions: Put the chicken breasts in a resealable plastic bag and add the cl powder, lime zest, 2 tablespoons of the olive oil and some salt and pepper. Seal the bag and shake to coat. Refrigerate for at least 30 minutes and up to 4 hours. Heat a grill pan over medium-high heat. Remove the chicken from the bag and let any excess marinade drip off. Grill the chicken breasts until cooked through, 4 to 5 minutes per side. Keep warm. Put the mango, kale, scallions, jalapeno and bell pepper in a large bowl. Whisk together the lime juice, chopped cilantro, 2 tablespoons of the reserved mango liquid, the remaining 1/4 cup olive oil and salt and pepper to taste in a small bowl. Pour half of it over the salad and toss to coat. Add more if you like. Cut the chicken breasts into slices and fan them out. Pile the salad on a plate and arrange the chicken on top. (Or you can leave the breast whole and pile the salad on top of the chicken.) ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 56403,"Iceberg BLTs 6 slices bacon (about 6 ounces) 1 head iceberg lettuce (2 to 2 1/2 pounds) 2 tablespoons 2-percent Greek yogurt 1 tablespoon mayonnaise 1 tablespoon finely chopped fresh chives 1 teaspoon lemon juice 1/2 teaspoon lemon zest Kosher salt and freshly ground black pepper 1 small tomato, cut into 4 slices Instructions: Position a rack in the top third of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper, then arrange the bacon slices in a single layer on top. Bake until the bacon is golden brown and crispy, 15 to 20 minutes, flipping once halfway through. Transfer the bacon to a paper-towel-lined plate to absorb any excess fat, cool and then cut each slice in half making 12 smaller strips. Meanwhile, from the top and 3 sides of the lettuce, slice 4 round \cheeks\ 4 to 5 inches across to make 2 \buns. Whisk the yogurt, mayonnaise, chives, lemon juice and zest, and 1/4 teaspoon each salt and pepper together in a small bowl. Assemble the sandwiches: On a work surface, lay the lettuce \buns\ cut side up and spread 1 tablespoon lemon-pepper sauce on each side. Lay six strips of bacon on each bottom bun and top with two slices of tomato. Season with a pinch of salt and pepper and sandwich with remaining lettuce buns. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 56404,"Steak Towers 8 ounces beef tenderloin steak or filet mignon 1 clove garlic Olive oil, for coating
Kosher salt and freshly ground black pepper
3 ounces Neufchatel cheese or other reduced-fat cream cheese, softened
1 tablespoon chopped fresh basil, mint or flat-leaf parsley
1 teaspoon fresh lemon juice
1/4 teaspoon sugar
1/2 English cucumber, sliced into 1/4-inch-thick rounds
2 tablespoons thinly sliced grape or cherry tomatoes
2 tablespoons finely chopped red onions Instructions: Preheat a grill pan on high heat for 5 minutes. Meanwhile, rub the beef all over with the garlic clove, coat with olive oil and season on all sides with salt and pepper. Reduce the heat to medium high and grill the steak over direct heat covered with a metal bowl, turning once, until medium rare, about 10 minutes. Transfer to a cutting board and let rest for 5 minutes. Cut into 1/2-inch-thick slices. Cut the slices into 1-inch squares. Combine the cheese, basil, lemon juice, sugar and a pinch of salt and pepper in a small bowl; mix until thoroughly combined. Spoon the mixture into a resealable plastic bag with 1 corner snipped. To assemble, pat dry the cucumber slices. Pipe a small dollop of the cheese mixture onto each cucumber round. Place a square of steak on top, then pipe a teaspoon of the cheese mixture on top. Garnish each with the tomatoes and onion. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 56405,"Kinoith Summer Garden Salad with Ballymaloe Cookery School Dressing 4 fluid ounces (110 milliliters/1/2 cup) extra-virgin olive oil 2 teaspoons balsamic vinegar 1 teaspoon honey 1 clove garlic, crushed 1/2 teaspoon English mustard powder or 1/2 teaspoon Dijon mustard Freshly ground pepper and sea salt (recommended: Maldon sea salt) A selection of summer lettuces and salad leaves, such as: Butterhead lettuce Oak leaf lettuce Little gem Iceberg lettuce Saladisi Mysticana Lollo rosso Frisee Radicchio Red orah leaves Rocket (arugula) Edible chrysanthemum leaves Wild sorrel leaves or buckler leaf sorrel Golden marjoram Salad burnet Borage or hyssop flowers Young nasturtium leaves and flowers Marigold petals Chive or wild garlic flowers Herb leaves, such as lemon balm, mint, flat parsley Green pea shoots or broad bean tips Instructions: For the dressing: Put all the ingredients into a small bowl or jam jar. Whisk with a fork until the dressing has emulsified.
For the salad: Wash and dry the lettuce and salad leaves. If large, tear into bite-size bits. Put in a deep salad bowl and add the herb sprigs and edible flowers. Toss, cover, and chill in a refrigerator until needed. Just before serving toss the salad in just enough dressing to make the leaves glisten, save the remainder of the dressing for another day. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 56406,"Carrot Apple Juice 3 medium Honeycrisp apples (about 19 ounces or 546 grams) 3 medium carrots (about 6.5 ounces or 180 grams)
2-inch piece ginger (about 1/2 ounce or 14 grams)
1-inch piece fresh turmeric root (about 1/4 ounce or 7.8 grams)
1 medium lemon (about 3 ounces)
Pinch cayenne pepper
Instructions: Juice in this order: the apples, carrots, ginger and turmeric, following the manufacturer's specific directions for each. Add the lemon juice and cayenne pepper and stir to combine. Serve immediately over ice or keep covered and refrigerated for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 56407,"Mocha Meringue Bark 1/2 cup blanched slivered almonds, divided 1 teaspoon sugar, plus 1/4 cup 4 egg whites Pinch salt 1 tablespoon instant espresso powder 1/3 cup mini chocolate chips Instructions: Preheat the oven to 250 degrees F. Line a rimmed baking sheet with a silicone baking mat or parchment paper. Put 1/4 cup blanched almonds and 1 teaspoon sugar into a food processor and pulse until it resembles cornmeal; reserve. Finely chop the remaining almonds. In a stand mixer with the whisk attachment, beat egg whites and salt until very soft peaks have formed. In a small bowl, stir together the remaining 1/4 cup sugar and espresso powder. With the mixer running on low, slowly add in the sugar and the espresso powder, 1 tablespoon at a time, whipping just to the stiff peak stage, (do not overbeat). Gently fold in the reserved almond flour. With a large offset spatula, spread the meringue batter on the lined baking sheet in an even layer, about 1/2-inch thick. Sprinkle the finely chopped almonds and chocolate chips evenly over the surface of the meringue and bake for 1 hour. Turn the oven off, leaving the meringue in the oven to dry out further and cool for an additional 1 hour. Note: If meringue gets chewy, put it back into a 200 degree F oven for about 30 minutes, turn off the oven and let dry inside the oven while it cools. To serve, break the meringue into pieces. Leftover meringues can be stored in an airtight container at room temperature in a dry cool place for up to 3 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 56408,"Kohlrabi-Blue Cheese Slaw 1/4 small red onion, thinly sliced 1 green apple Juice of 1 lemon 1/2 cup pecan halves 3 medium kohlrabies (about 2 pounds), peeled and cut into matchsticks Kosher salt and freshly ground pepper 1 cup blue cheese dressing (see directions) 1 teaspoon sugar 1 cup shredded carrots (about 3 carrots) 1/2 cup fresh parsley, roughly chopped Instructions: Soak the red onion in cold water, 10 minutes. Meanwhile, cut the apple into matchsticks and toss with the lemon juice; set aside. Toast the pecans in a medium dry skillet over medium heat, stirring occasionally, about 5 minutes. Transfer to a cutting board and let cool slightly, then roughly chop. Toss the kohlrabies, 1 teaspoon salt and a few grinds of pepper in a large bowl. Combine the dressing and sugar in a small bowl. Drain the onion, squeezing out any excess water, then add to the kohlrabies along with the apple, carrots, parsley and toasted pecans. Add the dressing mixture and toss to combine; season with salt and pepper. Let sit 1 hour before serving. Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 56409,"Kale Soup 1/2 cup olive oil 3 large onions, finely diced 4 garlic cloves, minced 2 bay leaves 10 cups vegetable stock 1 (16-ounce) can diced tomatoes 1 (15-ounce) can kidney beans, drained and rinsed well, or 1 1/2 cups freshly cooked beans 1 pound kale, leaves torn from stems and finely chopped (10 cups leaves) 3 medium-size red-skinned potatoes, unpeeled and cut into 1/2-inch dice 2 teaspoons good-quality sweet paprika Dash cayenne pepper 1 teaspoon salt Liberal seasoning freshly ground pepper Instructions: Heat the oil in a large stockpot over medium heat. Stir in the onions and garlic, and saute until onions are golden and tender, about 10 minutes. Raise the heat to high, stir in all the remaining ingredients, and bring the soup to a boil. Lower the heat to a lively simmer and cook about 30 minutes, or until the potatoes are tender and the soup has thickened. Discard the bay leaves. Remove about 2 cups of the soup and puree in a blender or food processor. Return it to the soup and stir to blend. This soup?s flavor will intensify with time, so don?t hesitate to make it a few days in advance. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 56410,"Peach and Raspberry Crisp 4 to 5 pounds firm, ripe peaches (10 to 12 large peaches) 1 orange, zested 1 1/4 cups granulated sugar 1 cup light brown sugar, packed 1 1/2 cups plus 2 to 3 tablespoons all-purpose flour 1/2 pint raspberries 1/4 teaspoon salt 1 cup quick-cooking oatmeal 1/2 pound cold unsalted butter, diced Instructions: Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish. Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top. Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 56411,"Maria's Ischli Cookies 1/4 pound almonds or hazelnuts, finely ground 1/2 pound butter, at room temperature 1/4 pound sugar 1/2 pound flour Seedless raspberry preserves Chocolate icing (see recipe below) Instructions: Combine the nuts with the butter, sugar and flour; you will have to combine this dough with your hands; if a bit too dry, add drops of lemon juice or rum. Form dough into a roll 1 1 /4inches thick. Refrigerate overnight in waxed paper or parchment. Following day preheat the oven to 350 degrees. cut dough into 1/4inch slices and bake on an ungreased cookie sheet for 15 minutes or until golden. Remove from oven and cool cookies on a rack. When cooled to room temperature, sandwich two cookies together with raspberry jam and spread some of the chocolate icing (see below) over the top cookie. For a pretty presentation, set them in fluted paper cups. ","[Prosecco, Moscato, Vin Santo, Cava]" 56412,"One Sheet Crispy Eggplant Parm 1 cup panko breadcrumbs 1/2 cup freshly grated Parmesan (the fresher and finer, the crispier)
Kosher salt and freshly ground black pepper 1 medium eggplant, peeled and cut into 1/4-inch slices
2 large eggs, whisked
1/4 cup olive oil
2 cups favorite red sauce
8 ounces sliced whole-milk mozzarella from the deli Fresh basil leaves, for topping Instructions: Put a baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Position a wire rack over a second baking sheet and set aside. Mix the panko and Parmesan in a shallow bowl and season with salt and pepper. Season both sides of the eggplant with salt and pepper. Dip only one side of the eggplant slices first in the beaten egg, then in the breadcrumb mixture to coat. Transfer to the wire rack. Carefully remove the baking sheet from the oven and reduce the oven temperature to 350 degrees F. Pour the oil directly onto the hot baking sheet. Working quickly, place the eggplant slices panko-side down onto the oiled baking sheet. Dollop sauce directly on the center of each eggplant slice, then top with a nice slice of mozzarella (drape it over the sides of the eggplant for legendary crispy bits). Put immediately back on the bottom rack of the oven and bake until the bottoms are golden brown and the tops are melted and bubbly, 15 to 20 minutes. Garnish each eggplant medallion with a basil leaf. Serve immediately, either individually or in a giant stack. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 56413,"Barbecued Texas-Style Quail 6 quail, dressed 4 ounces (1 stick) butter, melted 1 cup spicy rub, recipe follows 6 whole jalepenos 6 strips bacon Butter, for basting 1 cup Adams Steak Seasoning 1 pinch (go easy) chili powder 1 pinch (go real easy) red cl flakes 2 pinches garlic powder, or to taste Instructions: Rub the quails with butter and apply a light coating of the seasoning to the bird. For a real Texas taste, place a jalapeno pepper in the center of the bird. Wrap a strip of bacon around the breast of the bird and secure with a toothpick. Cook over an open fire or hot coals. The more smoke, the better the bird! As the birds cook, they should be basted with butter to keep them from drying out. Mix the above in a small bowl.
","[Malbec, Zinfandel, Tempranillo, Syrah]" 56414,"Spicy Home Fries 3 large Idaho potatoes, skin on, cut into 6ths, then chopped Kosher salt and freshly ground black pepper 1/2 cup (1 stick) unsalted butter 1 small Spanish onion, finely diced 1 jalapeno, finely diced, seeds and all 2 cloves garlic, finely chopped 2 tablespoons ancho cl powder 1/4 cup chopped fresh cilantro Zest of 1 lime Instructions: Place the potatoes in a large saucepan, cover with cold water and add 1 tablespoon salt. Bring to a boil over high heat and cook until the potatoes fall apart when a fork is inserted, 20 to 25 minutes. Drain well. Heat the butter over medium heat in a large saute pan. Add the onion and jalapeno and cook until soft. Add the garlic and cook for 30 seconds. Stir in the ancho cl powder and stir until combined. Add the potatoes, salt and pepper and toss the mixture, slightly mashing the potatoes with a metal spatula. Press the potato mixture into one even layer and cook until golden brown on the bottom. Turn over and gently mash again into an even layer and cook until the bottom is golden brown. Stir in the cilantro and lime zest and transfer to a bowl. ","[Rioja, Tempranillo, Garnacha, Barbera]" 56415,"Lentil-Mushroom Meatballs 2 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced One 28-ounce can whole peeled tomatoes, crushed by hand Small handful torn fresh basil leaves Kosher salt 3 tablespoons extra-virgin olive oil, plus more for brushing the baking sheet 1/3 cup wheat berries 1 cup dry brown lentils, rinsed and sorted 1 small yellow onion, finely chopped 4 ounces shiitake mushrooms, stemmed and roughly chopped 5 cloves garlic, finely chopped Kosher salt and freshly ground black pepper 3 tablespoons tomato paste 3 tablespoons low-sodium soy sauce 2 tablespoons red wine vinegar 4 teaspoons nutritional yeast 1/2 cup fresh parsley leaves, plus more for garnish 2 slices white bread or 1 hamburger bun, torn into small pieces Instructions: For the sauce: Put the oil and garlic in a medium saucepan over medium heat. Swirl until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1/2 cup water. Bring to a high simmer, then reduce the heat to medium-low. Add the torn basil leaves and 2 teaspoons salt and simmer, uncovered, until thickened, 20 to 25 minutes. For the meatballs: Meanwhile, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and brush with oil. Bring a medium saucepan of water to a boil, then add the wheat berries and boil until plump and tender, about 30 minutes. Drain and set aside. Put the lentils in a medium saucepan with 2 1/2 cups water. Bring to a boil, then reduce heat to low and simmer, uncovered, until almost all of the water has evaporated and the lentils are soft, about 15 minutes. Remove from the heat, drain and let cool slightly. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onion, mushrooms, garlic, 1 teaspoon salt and a few grinds of pepper and cook, stirring until soft and lightly browned, about 6 minutes. Add the tomato paste, soy sauce, vinegar and nutritional yeast and cook, stirring, until the liquid has evaporated and is slightly dry, about 2 more minutes. Let cool slightly. Clean out the skillet. Transfer the onion-mushroom mixture to a food processor. Add the cooked lentils, wheat berries and parsley leaves. Pulse until the mixture is combined and crumbly but not mushy. Put the torn bread into a large bowl and cover with 1/4 cup of water. Let sit at least 5 minutes to soften. Using a fork, mash the soaked bread into a paste. Add the lentil mixture to the bowl with the mashed bread and mix by hand until fully incorporated. The mixture should hold its shape when squeezed gently. Shape the mixture by hand into 18 golf-ball sized meatballs. Place about 1 inch apart on the prepared baking sheet. Bake until the meatballs are golden brown on the outside and don't crumble when gently pressed, 25 to 30 minutes. To serve, pour the sauce into a shallow serving bowl. Put the hot meatballs on top of the sauce and garnish with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56416,"Turkey Pot Pie with Cranberry-Orange Corn Muffin Topping 1/2 cup chopped walnuts 1 tablespoon EVOO 5 tablespoons butter 3 to 4 ribs celery, with leaves, chopped 2 carrots, sliced 1 onion, chopped Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh thyme 2 round tablespoons flour 4 cups chicken stock 1 1/2 pounds chopped cooked turkey 2 cups milk 1 cup quick-cooking polenta 1 1/2 cups shredded sharp Cheddar 1/2 cup whole berry cranberry sauce (leftover) or dried sweetened cranberries, plumped in warm water and drained 1 tablespoon honey 1 tablespoon orange zest Instructions: Heat the broiler with the rack in the upper third of the oven.
Toast the walnuts in a small pan over medium heat until fragrant.
Heat the EVOO, a turn of the pan, in a large skillet or Dutch oven with lid over medium-high heat. Add 3 tablespoons butter to the pan and melt. Then add the celery, carrots, bay leaf and onions. Next, season with salt, pepper and thyme. Partially cover the pan and sweat the vegetables for 7 to 8 minutes. Remove the lid, sprinkle the vegetables with the flour and stir 1 minute. Then whisk in 2 1/2 cups chicken stock and cook to thicken. Add the turkey and heat through. Reduce the heat to a simmer and remove the bay leaf.
Meanwhile, heat the remaining 1 1/2 cups chicken stock and the milk to a low boil. Whisk in the polenta and thicken, 2 to 3 minutes. Sprinkle the polenta with a little salt and stir in half of the Cheddar, the cranberry sauce, honey, orange zest, walnuts and the remaining 2 tablespoons butter. Spoon and spread the polenta over the top of the turkey filling and scatter the remaining Cheddar over top. Broil to brown and set the top, 1 to 2 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 56417,"Herb Coeur a La Creme 12 ounces cream cheese, at room temperature 1 cup heavy cream Grated zest of 1 lemon 1 tablespoon freshly squeezed lemon juice 3 tablespoons minced scallions, white and green parts (2 scallions) 2 tablespoons minced fresh dill 1 tablespoon minced fresh chives Kosher salt and freshly ground black pepper Crackers, for serving Instructions: Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment. Whip until smooth. With the mixer on low, slowly add the cream and then the lemon zest, lemon juice, scallions, dill, chives, 1 teaspoon salt and 1/2 teaspoon pepper. Whisk until firm. Line a 6-inch coeur a la creme mold or a 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream cheese mixture into the cheesecloth and smooth the top. Fold the excess cheesecloth over the top of the creme. Suspend the sieve over a small bowl, cover with plastic wrap and refrigerate overnight. When ready to serve, discard the liquid that has collected in the bowl and invert the creme onto a plate. Serve chilled with crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 56418,"Teriyaki Chicken Fried Rice 2 large eggs Kosher salt
2 tablespoons vegetable oil 1 boneless, skinless chicken breast (about 8 ounces), diced 1 cup frozen peas and carrots, thawed 1 small red bell pepper, diced 1 bunch scallions, chopped 1 tablespoon grated fresh ginger 3 cups cooked white rice, cold or at room temperature 1/2 cup Food Network Kitchen? Inspirations Japanese Style Teriyaki Cooking Sauce Instructions: Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 1 minute. Transfer to a cutting board and cut into thin strips. Heat the remaining 1 tablespoon oil in the same skillet over high heat. Add the chicken and cook, stirring, until almost cooked through, about 2 minutes. Add the peas and carrots, peppers and scallions and continue to cook, stirring, until crisp-tender, about 2 minutes. Add the ginger and cook, stirring, 1 minute. Add the rice and Japanese Style Teriyaki Cooking Sauce and cook, stirring, until warmed through. Stir in the egg strips and divide among 4 bowls. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Chenin Blanc]" 56419,"Grilled Asparagus and Melon Salad 2 ounces thinly sliced prosciutto 1 pound asparagus, trimmed 2 teaspoons extra-virgin olive oil, plus 2 tablespoons Kosher salt and freshly ground black pepper 2 tablespoons fresh lemon juice 1/4 small melon (about 12 ounces), peeled, seeded and cut into 3/4-inch cubes 4 ounces fresh mozzarella or burrata cheese, cut into 3/4-inch cubes 2 tablespoons pine nuts, toasted* see Cook's Note Instructions: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch pieces. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a medium bowl, toss together the asparagus and 2 teaspoons olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each side until crisp-tender. In a medium bowl, combine the lemon juice and 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper, to taste. Add the melon and mozzarella cheese and toss until all ingredients are combined. Arrange the asparagus on a platter. Using a slotted spoon, spoon the melon and burrata cheese on top of the asparagus. Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto and pine nuts on top and serve. *Cook's Note: To toast pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 12 minutes until lightly browned. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 56420,"Smashed New Potatoes with Peas, Lemon, and Pearl Onions 1 1/2 to 2 pounds red bliss potatoes Kosher salt and freshly ground black pepper Extra-virgin olive oil 3 tablespoons unsalted butter 1 (10-ounce) box frozen pearl onions, defrosted Pinch sugar Splash freshly squeezed lemon juice 5 slices lemon 2 (10-ounce) boxes frozen peas, defrosted 1 lemon, zested Kosher salt and freshly-ground black pepper 1/4 cup roughly chopped flat-leaf parsley 2 heaping tablespoons roughly chopped fresh dill 1 bunch watercress, stems trimmed just above the rubber band Instructions: Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper. Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 56421,"Pasta Salad Nicoise Kosher salt and freshly ground black pepper 1/3 cup olive oil 2 tablespoons white wine vinegar 1 small shallot, minced 1 medium Yukon gold potato, cut into 1/2-inch pieces 3/4 cup trimmed, chopped green beans 8 ounces dried penne rigate One 5-ounce can solid white tuna, preferably packed in olive oil, drained 1/4 cup thinly sliced celery 1/4 cup pitted nicoise olives, chopped 2 anchovy filets, finely chopped 2 medium vine-ripe tomatoes, chopped Instructions: Bring a large pot of salted water to a boil. Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Cook the potatoes in the boiling water until tender, about 8 minutes. Transfer the potatoes 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. Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to the colander with the slotted spoon and run under cold water. Add them to the bowl. 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 tuna, celery, olives, anchovies 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, Vermentino, Pinot Grigio]" 56422,"Turkey Larb 1/3 cup fresh lime juice, from about 5 limes 3 tablespoons fresh lemon juice, from 1 large lemon 2 tablespoons fish sauce* 2 tablespoons honey 3 tablespoons vegetable or canola oil 1/2 red onion, diced 3 shallots, thinly sliced 1 (4-inch) piece lemongrass, minced (about 1/4 cup)* 1 Thai cl, such as prik kee noo, or 1 serrano cl, stemmed and thinly sliced*
Kosher salt 1 1/2 pounds ground turkey, preferably dark meat 1/2 cup chopped fresh mint leaves Freshly ground black pepper 1 head butter lettuce, leaves separated Serving suggestion: sticky or steamed white rice Instructions: Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.
Larb: In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, cl, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste.
Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56423,"Fruit Soup 1 large, ripe cantaloupe, peeled, seeded and cut into chunks 2 cans, 6 ounces each pineapple juice 1 lime, juiced 2 kiwis, peeled and chopped Instructions: Combine cantaloupe, pineapple juice and lime juice in food processor and process until smooth. Pour soup into shallow bowls or cups and top with chopped kiwi pieces. This soup may be served as a starter or as a dessert course. ","[Sauvignon Blanc, Moscato, Riesling]" 56424,"Chicken Pie 6 tablespoons salted butter, plus more for buttering the dish 3/4 cup finely diced onion
3/4 cup finely diced carrot
3/4 cup finely diced celery
3/4 cup finely diced parsnips
Kosher salt and freshly ground black pepper 1/2 cup white wine
1/3 cup all-purpose flour
4 1/2 cups low-sodium chicken broth, plus more if needed
3/4 cup frozen green beans
1 1/2 tablespoons chopped fresh thyme
1/2 teaspoon ground turmeric
1 recipe Shredded Boiled Chicken (6 cups), recipe follows 1/3 cup half-and-half or heavy cream
1 egg mixed with 1 teaspoon water, for the egg wash 1 sheet thawed frozen puff pasty
Two 1-quart cartons chicken broth 3 chicken breasts
3 chicken thighs
Instructions: For serving: a peppery green salad with arugula and baby spinach Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish. To make the filling, melt the butter in a large pot over medium-high heat, then add the onion, carrot, celery and parsnips. Season with salt and pepper and stir them around until the onions start to turn translucent, about 3 minutes. Add the wine and cook for another minute. Sprinkle over the flour and stir it in to incorporate. Cook for a minute or two, but do not let it brown. Add the broth and stir, working out any lumps. Lower the heat to medium and cook until it starts to thicken, 2 to 3 minutes. Stir in the green beans, thyme and turmeric. Fold in the Shredded Boiled Chicken and cook until heated through. Add the half-and-half, taste and adjust the seasoning. Add more broth if it is too thick. Pour the hot filling into the prepared baking dish. Brush the edges of the dish with the egg wash. Lay the pastry over the top, press down the edges and brush the top of the pastry with the egg wash. Cook until the crust is golden brown, about 45 minutes. You can also assemble the pie ahead of time. If you are making it ahead, allow the filling to cool, cover and place in the fridge. When you want to cook the pie, brush the edges of the dish with the egg wash, add the filling to the dish, lay the pastry over the top and press down the edges. Brush the pastry with the egg wash and cook at 375 degrees F until the crust is golden brown, about 1 hour. Serve the chicken pie with a peppery salad of arugula and baby spinach. Pour the broth into a large pot and bring to a boil. Add the chicken pieces and bring back to a boil. Turn the heat to medium low and simmer until the chicken is tender, about 45 minutes. Remove the chicken from the pot and set it aside to cool briefly. Remove the skin and bones and shred the chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56425,"Sheet Pan Meatloaf Nonstick cooking spray, for the sheet pan 1/2 cup dry breadcrumbs
1 cup milk
6 slices white sandwich bread
3 pounds ground beef
1 cup grated Parmesan
1 1/2 teaspoons seasoned salt, such as Lawry's
1/2 cup minced fresh flat-leaf parsley
Freshly ground black pepper
4 large eggs, beaten
1 cup ketchup 1/2 cup brown sugar
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
6 slices regular bacon, cooked crisp, cooled and chopped
Mashed potatoes and chopped fresh flat-leaf parsley, for serving
Instructions: For the meatloaf: Preheat the oven to 400 degrees F. Coat a half-sheet pan with cooking spray and sprinkle with the breadcrumbs, which will absorb the juices during cooking. Pour the milk over the bread in a bowl and allow it to soak up the milk. Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, parsley and pepper in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined. Pat the mixture evenly into the prepared sheet pan, spreading all the way to the edges and corners. Next, make the glaze: Whisk together the ketchup, brown sugar, balsamic vinegar and Worcestershire sauce in a bowl until well combined. Brush the mixture evenly over the top of the meatloaf. Sprinkle with the bacon. Bake until the meat is cooked through and slightly browned, 20 to 25 minutes. Remove from the oven, then cut into squares and serve with the mashed potatoes. Garnish with the chopped parsley. ","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]

" 56426,"Flank Steak Roulade over Arugula and Sweet and Sour Onions 6 medium portobello mushrooms, stemmed and gilled Salt and fresh ground black pepper 2 pounds flank steak, thinly sliced on the diagonal against the grain (a.k.a carne asada) 2 cups spinach, collapsed 1 cup sweet and sour onions, plus more for serving, recipe follows 1/4 cup cooking oil 4 cups arugula leaves 1/4 cup cooking oil 5 red onions, sliced 4 tablespoons sugar 1 tablespoon salt 3/4 cup red wine vinegar Instructions: For the roulade: Preheat oven to 350 degrees F. Coat the portobello mushrooms in oil, salt and black pepper and place on a sheet pan. Roast in the oven for 15 minutes or until fully cooked. Chill and thinly slice. Working on a cutting board, spread out a piece of the sliced flank steak. Place a thin line of spinach across the edge of the flank meat. Repeat with the sliced portobello mushrooms and sweet and sour onions. Firmly roll the ingredients up in the flank steak. Secure with a toothpick. Repeat until all the flank meat is stuffed and rolled. Coat a large saute pan with cooking oil and place over high heat. Season each flank steak roulade with salt and pepper. Sear each roulade in the pan by placing the seam side down to ensure closure. Cook until browned on all sides and cooked to desired doneness, about 6 minutes. Slice each roulade on the bias into 1-inch pieces. Serve over arugula and sweet and sour red onions. For the onions: In a saute pan over medium heat, add the cooking oil and sliced onions. Cook for a few moments while stirring, until the onions start to turn translucent. Add the sugar and salt and continue to cook until onions begin to soften, but are still firm to the touch. Add the red wine vinegar and cook until almost all the vinegar has been reduced. Turn the onions out on to a sheet pan to cool. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 56427,"Veggie Pinwheels 1 large ripe avocado 1 lemon 4 large radishes, washed and peeled 1 small carrot, washed and peeled
3 sprigs fresh herbs, such as parsley, dill or cilantro Three 10-inch whole-wheat flour tortillas 1 cup salad greens, rinsed and patted dry 4 ounces Monterey Jack or other cheese, grated 1 packet Hidden Valley(R) Original Ranch(R) Seasoning Mix Instructions: Slice the avocado lengthwise and remove the pit. Use a spoon to scoop the avocado into a small bowl, and then use a fork to mash the avocado. Rinse the lemon and cut in half, removing the seeds. Squeeze a little lemon juice onto the avocado and stir. Grate the radishes, carrot and turnip, and add to the avocado. Rinse the herbs and pluck the leaves. Tear the leaves into smaller pieces, and stir into the mashed avocado.
Warm 1 tortilla in a microwave 30 seconds, or longer if necessary, and place on a cutting board. Spread one-third of the mashed avocado over the center of the tortilla.
Layer with one-third of the greens and top with one-third of the cheese. Squeeze some more lemon juice over the filling.
Season lightly with 1/2 teaspoon of the Hidden Valley Ranch(r) Seasoning Mix. Roll the tortilla tightly into a log shape. Use a sharp knife to slice the wrap into 4 'pinwheels'. Repeat with the remaining tortillas and avocado mixture. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 56428,"Party Popcorn 1/3 cup popcorn kernels 2 tablespoons vegetable oil 2 tablespoons butter 1/2 cup toffee chips 1/2 cup honey roasted peanuts 1 cup semi-sweet chocolate morsels Instructions: In a heavy pot on high heat, add oil and 1 kernel of popcorn. Cover. When kernel pops, add the rest. Pop until you know longer hear the popping sounds. Remove from heat and spread on a baking sheet. In the same pot, melt butter over medium heat and add toffee and peanuts. Stir until toffee melts, adding more butter, if needed. Pour over popcorn. Melt chocolate in a small saucepan or in the microwave and drizzle over the top of the popcorn. Let sit for a few minutes then serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 56429,"Hungry Girl-nola 1/4 cup old-fashioned oats 1/4 cup puffed rice cereal 1/4 cup puffed wheat cereal 1 1/2 tablespoons sugar-free pancake syrup 1/2 cup bite-size freeze-dried apples Instructions: Preheat the oven to 275 degrees F. In a medium mixing bowl, combine oats, puffed rice, puffed wheat, and pancake syrup, stirring gently to coat the oats and cereal with the syrup. Spray a baking pan with nonstick spray and spread the cereal mixture out on the pan. Bake in the oven until crispy and lightly browned, 30 to 35 minutes, rearranging mixture with a spatula halfway through. Allow to cool completely, and then stir in the apples. Dig in! ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 56430,"Mango Pudding Cups 1 tablespoon gelatin powder 2 cups cubed mango, plus more for topping (see Cook\u2019s Note) 1/2 cup full-fat coconut milk 1/4 cup sugar Pinch coarse kosher salt 4 tablespoons sweetened condensed milk (see Cook\u2019s Note) Instructions: Mix to combine 1 cup water with the gelatin in a small saucepan. Let sit for 10 minutes. The mixture will thicken and look a little chunky.\u202f Meanwhile, blend the mango and coconut milk in a food processor or blender until very smooth. Set aside. Heat the gelatin mixture over medium heat and add the sugar and salt. Stir often until the sugar melts and the mixture is back to a fully liquid state, 2 to 3 minutes--the mixture won\u2019t reach a simmer but will be quite warm. Remove from the heat then pour in the mango mixture. Whisk until very smooth. Pour into 4 small cups. Set the cups on a plate or small sheet tray and cover with plastic wrap. Refrigerate until the mango pudding is fully set, at least 4 hours, preferably overnight. Pour about 1 tablespoon of the sweetened condensed milk onto each cup of mango pudding to create a thin layer. Top each cup with a few cubes of mango and enjoy! ","[Sauvignon Blanc, Moscato, Riesling, Vinho Verde]" 56431,"Cheese on Toast 2 to 3 tablespoons extra-virgin olive oil 4 to 5 sprigs fresh thyme, washed, dried and stemmed 1 loaf Italian bread, cut into 16 (1-inch) thick rounds on a bias Kosher salt 16 ounces fresh, tangy goat cheese, preferably in log form, cut into 16 slices Sea salt Instructions: The thing I like most about a recipe like this is that you have a chance to showcase your favorite type of cheese in a way that's hard for people to resist. I like goat cheese for the \tang\ factor and the supple texture. This goes great with a bowl of my chicken soup but can really fit in with any soup for the \comfort\ factor. Heat a large skillet over medium heat and add the olive oil. When the oil begins to smoke lightly, shut off the heat and add the thyme leaves. The thyme should make a crackling sound as it hits the oil, cooking it slightly and mellowing the flavor. Add the bread in a single layer. Turn the heat back on and cook over medium heat until the first side browns, 2 to 3 minutes. Use a pair of tongs to turn the toasts on their second side and season with kosher salt. Top each round with a slice of cheese and continue cooking them over very low heat or off the heat, an additional 2 to 3 minutes. Adjust the seasonings with sea salt, to taste. Serve alone or alongside soup, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56432,"Pepperoni Breadstick Bites 1 (10.6-ounce) can refrigerated breadstick dough 1 (3.5-ounce) package Hormel? Pepperoni Instructions: Heat oven to 375 degrees F. Grease baking sheet. Separate breadsticks; place in single layer on baking sheet. Top each breadstick with 5 slices pepperoni. Bake 10 to 12 minutes or until breadsticks are browned. Remove breadsticks from baking sheet; slice into bite-size pieces. Transfer breadstick pieces to serving tray. Insert wooden pick into each piece. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 56433,"Mom's Surf and Turf 1 pound filet mignon or rib eye steak, cut into 1-inch squares by 1/2-inch thick 1 pound medium size scallops, sliced in half 1/2 cup dry red wine, Syrah 1 1/2 tablespoons minced ginger 1/4 cup chopped scallions plus 1 tablespoon, for garnish 1 tablespoon minced garlic 3 tablespoons cornstarch Canola oil, to cook 3 tablespoons oyster sauce 1 teaspoon sugar 1 pound sugar snaps, both ends removed, blanched and shocked 1 cup chicken stock Salt and black pepper, to taste 10 crispy rice cakes, deep fried in fryer or bought already fried Instructions: Scallops should be the same size as the beef pieces. Marinate both beef and scallops in red wine, ginger, scallions, garlic and 2 tablespoons of cornstarch for 20 minutes. In a hot wok coated with oil, add marinated beef/scallop with the marinade and stir fry 1 to 2 minutes, stirring constantly. Add 2 tablespoons oyster sauce and sugar. Check for seasoning. Add the snap peas and heat through. Beef/scallops should be medium-rare. To make an extra glaze, add chicken stock and 1 tablespoon of oyster sauce to the wok. Make a slurry from 1 tablespoon of chicken stock and 1 tablespoon of cornstarch and add to wok. Heat mixture until it thickens slightly and pour over finished dish. PLATING Serve beef/scallops on top of rice cakes and garnish with scallions. ","[Cabernet Sauvignon, Pinot Noir, Merlot, Malbec]" 56434,"Zucchini and Carrot a Scapece 1/3 cup plus 1/4 cup extra-virgin olive oil 5 large zucchini (about 2 pounds), cut into 1/4-inch rounds Salt and freshly ground black pepper 3 garlic cloves, thinly sliced 1/4 cup chopped fresh basil leaves 1/4 cup chopped fresh mint leaves 10 medium carrots (about 1 pound), peeled and cut into 1/4-inch rounds 1/4 cup red wine vinegar Instructions: Heat 1/3 cup oil in a heavy large frying pan over medium-high heat. Working in batches, add the zucchini and fry until golden, about 2 minutes per side. Using a slotted spoon, transfer the fried zucchini to a baking dish. Sprinkle generously with salt and pepper. Sprinkle half of the garlic, basil, and mint leaves over the zucchini.
Add the remaining oil to the frying pan. Add the carrots to the hot oil and saute until golden, about 5 minutes. Using a slotted spoon, transfer the fried carrots to the dish of zucchini. Sprinkle generously with salt and pepper. Sprinkle the remaining garlic, basil, and mint leaves over. Drizzle the vinegar over the vegetable mixture and toss gently to coat. Cool to room temperature. Cover and marinate in the refrigerator overnight. Allow the vegetables to come to room temperature before serving. Transfer the scapece to a platter. Serve with bread, fish or chicken. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 56435,"Currant Cream Scones 1 3/4 cups all-purpose flour, plus extra for shaping the scones (See Cook's Note) 3 tablespoons sugar, plus additional for sprinkling 2 1/2 teaspoons baking powder 1/2 teaspoon fine salt 6 tablespoons cold unsalted butter, cut into small pieces 1/4 cup dried currants 1 large egg 1/3 cup heavy cream, plus additional for mixing and brushing Instructions: Preheat the oven to 425 degrees F and line a baking sheet with parchment. Whisk the flour, sugar, baking powder and salt in a medium bowl. Add the butter and work into the flour, using your fingers until the mixture resembles coarse meal. Add the currants and toss. Beat the egg and heavy cream together in a small bowl and stir into the flour mixture to make a shaggy, loose dough. Add 1 teaspoon more of cream at a time as needed until the dough comes together. Turn the dough onto a lightly floured surface and pat into a 6-inch round. Cut into 8 wedges and space out evenly on the prepared baking sheet. Brush the tops of the scones with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 15 minutes. Serve warm or at room temperature.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 56436,"Tomato Bruschetta 4 slices rustic country-style or sourdough bread, sliced thick 2 cloves garlic 1/4 cup virgin olive oil, best available 1/4 cup fresh basil, stems discarded, leaves chopped 3 tomatoes, sliced thinly (ideally yellow and red tomatoes) Salt and freshly ground black pepper Instructions: Toast the bread in a toaster or oven until it is very brown. Immediately after removing the bread from the toaster, rub a garlic clove over the entire surface of 1 side. Each slice should use up about 1/4 to 1/3 of a clove. (Be careful, when the garlic meets the toast's hot surface, it will create fumes that sting your eyes\u2014just like an onion.) Generously drizzle olive oil over each slice. Sprinkle basil over top, then top with tomato slices. Sprinkle with a generous amount of salt and pepper. Slice into 1-inch strips, or quarters, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 56437,"Shrimp Salad with Mango and Lime 1/2 small red onion 1 small clove garlic
Kosher salt
Juice of 2 limes 1/2 teaspoon chili powder 1/4 cup extra-virgin olive oil 1 1/4 pounds cooked medium shrimp, peeled 1 ripe mango, peeled, pitted and diced 1 14-ounce can black beans, rinsed and drained 1 head romaine lettuce or 3 romaine hearts, torn into bite-size pieces Large handful fresh cilantro leaves, chopped 1 cup mixed cherry tomatoes Instructions:

1. Thinly slice the onion and soak in cold water while you prepare the rest of the salad.
2. Smashed the garlic and sprinkle with a pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a large serving bowl. Add the lime juice, 2 teaspoons salt, and chili powder. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a dressing. Toss the shrimp in the dressing.
3. Add the mango, beans, lettuce, and cilantro to the bowl. Drain and dry the onion, and scatter over the salad. Gently toss the salad together and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 56438,"Caramel Apple Cake 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon fine salt 1 1/3 cups sugar, plus 1/4 cup for the apples 1 1/2 teaspoons ground apple or pumpkin pie spice blend 4 large Golden Delicious apples, peeled, cored, and roughly chopped (about 5 cups) 3 large eggs 1/2 cup vegetable oil 1/2 cup sour cream 1 orange, zest finely grated and juice squeezed (about 1/3 cup) 1 tablespoon pure vanilla extract 1/2 cup sugar 1 tablespoon light corn syrup 1/2 cup heavy cream 3/4 cup pecans, toasted and roughly chopped 1/2 teaspoon pure vanilla extract Pinch fine salt Instructions: Preheat the oven to 350 degrees F. Generously butter and flour a 10-cup bundt pan. Whisk the flour, baking powder, baking soda, salt, 1 1/3 cup of the sugar and 1 teaspoon of the pie spice together in a large bowl.
   Toss the apples with the remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside. Whisk the eggs and oil together in another bowl.
   Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.
   Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put about a third of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.
   Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert the cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)
   To make the caramel: Combine the sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (take care it will splatter). Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56439,"Electric Melon 3/4-ounce vodka 3/4-ounce melon 3/4-ounce peach schnapps Splash orange juice Splash grenadine Ginger ale Instructions: In a bucket glass, fill with ice, add liquids, shake, and serve. ","[Prosecco, Moscato, Riesling]" 56440,"Cannellini and Pancetta Soup 1/4 cup/50 ml extra-virgin olive oil 2 cloves garlic, peeled and crushed 3 ounces/90 g pancetta, large diced 2 fresh cl peppers, chopped 1 (19-ounce/540 ml) can cannellini beans, drained and rinsed Salt and freshly ground black pepper 1 to 2 cups/300 to 500 ml water Instructions: In a saucepan, heat the extra-virgin olive oil. Saute the garlic and add the pancetta and cook for 2 minutes. Add the cl peppers and cannellini beans, and stir. Allow to cook for a few minutes and then add the salt and pepper. For a thicker consistency mash up 1/3 of the bean and add little water. Allow to simmer for 15 minutes. ","[Chardonnay, Barbera, Tempranillo, Garnacha]" 56441,"Eggplant Cups with Cornbread Stuffing 5 Japanese eggplants Nonstick cooking spray Kosher salt and freshly ground black pepper 2 tablespoons canola oil 3 hot or sweet Italian sausages, removed from their casings 1 large or 2 small corn muffins, crumbled 1/2 cup chicken broth 1 teaspoon Italian seasoning Chopped chives, for garnish, if desired Instructions: Preheat the oven to 350 degrees F. Cut the eggplants into 1-inch chunks. Scoop out the flesh with a melon baller or teaspoon measure to form small cups, making sure not to go all the way through the bottom. Lightly spray a baking sheet with nonstick cooking spray. Place the cups, scooped side up, onto the sheet pan and lightly spray them with cooking spray. Season them with salt and pepper. Bake the cups until they are just softened but not collapsed, 10 to 15 minutes. While the eggplant cups are baking, heat the oil in a skillet over medium heat. Add the sausage, breaking it up with a fork, and cook for 6 to 8 minutes until cooked through. Stir in the corn muffin crumbles, broth, and Italian seasoning. Cook until the liquid is absorbed, about 2 minutes. Fill the eggplant cups with the sausage mixture. Transfer to platter and garnished with chopped chives, if desired. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 56442,"Crab Doublers 12 Maryland soft-shell crabs, cleaned 1 pound Maryland blue crabmeat 1/2 cup bread crumbs, plus 2 cups crab-boil-seasoned bread crumbs 4 tablespoons light mayonnaise 2 teaspoons seafood seasoning 2 teaspoons finely chopped cilantro 1 teaspoon prepared mustard 1 teaspoon Worcestershire sauce 1 teaspoon cider vinegar 1 large egg, beaten, plus 1 large egg, beaten with a splash of water Vegetable oil Instructions: Clean soft-shell crabs, rinse, pat dry and refrigerate. Carefully remove cartilage from crabmeat. Toss the crabmeat gently with bread crumbs. In a separate bowl, mix together mayonnaise, seafood seasoning, cilantro, mustard, Worcestershire sauce, vinegar, and egg. Gently fold the mayonnaise mixture into the crabmeat. Spoon crab filling into the cavity of the soft-shell crabs, under the shell tips. Dip or brush crab in beaten egg, dredge in seasoned bread crumbs. Heat oil in large saute pan. When the oil is hot, pan-fry the crabs until golden brown on top and bottom. Garnish and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56443,"Hong Kong Style Noodles with Chicken and Vegetables 1/4 cup soy sauce, divided 2 tablespoons minced ginger 1 tablespoons minced garlic 2 tablespoons chili garlic paste 4 tablespoons cornstarch, divided 2 cups chicken breast, cut 1/4-inch slices, skinless 16 ounces chow mein noodles 1/2 cup canola oil 1 cup 1/8-inch julienne white onion 1/2 cup 1/4-inch strips red bell pepper 1 cup 1/4-inch sticks cut carrot 1 cup 1/2-inch bias cut celery 1/2 cup 1/2-inch strips shiitake mushrooms 3/4 cup 1/2-inch strips snow peas 1 cup mung bean sprouts 3 tablespoons hoisin sauce 1/4 teaspoon sesame oil 1 1/2 cups low-sodium chicken stock 1/2 cup strips green onions Instructions: In a re-sealable plastic bag add, 3 tablespoons soy sauce, ginger, garlic, chili garlic paste, 2 tablespoons cornstarch and mix thoroughly, then add chicken and marinate for 1 hour. In a medium stock pot boil water and cook chow mein noodles until al dente, remove and shock in ice bath, shake dry and toss with 2 tablespoons oil to keep from sticking. In a large saute pan or wok, heat 2 tablespoons oil to almost smoke point and add chicken, separating each peace upon entry. Cook until browned on all sides. Remove and hold warm. In same wok, add 2 tablespoons oil. Heat until almost the smoke point, then add the onions, bell peppers, carrots and celery., Saute for 2 minutes then add mushrooms, peas and bean sprouts. Cook for 1 minute, then add chicken saute for 1 minute, add hoisin, 3 tablespoons soy sauce and sesame oil, toss and remove. Heat a 12-inch nonstick saute pan, add 3 tablespoons oil, heat to almost smoke point, and add chilled chow mein noodles. Cook on one side until crispy light golden brown. Flip noodles and another 2 tablespoons of oil and cook other side. When done, remove and let drain on paper towels, while holding warm. Mix 2 tablespoons cornstarch and chicken stock, and deglaze hot wok with mixture and let reduce by one-third. Place noodles on a rimmed serving platter, top with chicken and vegetable saute, and pour chicken reduction over top. Garnish with green onions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56444,"Pet Shop Ice Cream Cake Kittens One 10.75-ounce store-bought pound cake loaf 1 pint vanilla ice cream
   Butterscotch chips and chocolate sprinkles, for serving
   Instructions: Cut the pound cake into 1 1/2-inch-thick slices. Using a 2-inch round cookie cutter, cut out 12 cake circles. Transfer the cake circles to mini cupcake liners; reserve the cake trimmings for another use. Working quickly, scoop vanilla ice cream onto each cake circle and make different kitten faces by using butterscotch chips for eyes and chocolate sprinkles for whiskers. Serve immediately or store in the freezer in an airtight container for up to 1 week. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 56445,"Steak Fajitas 1 teaspoon light brown sugar 1/2 teaspoon chili powder
   1/2 teaspoon ground cumin
   1/2 teaspoon garlic powder
   1/2 teaspoon smoked paprika Kosher salt and freshly ground black pepper 1 pound skirt steak
   3 multi-colored bell peppers, cut into thick strips
   1 large yellow onion, sliced
   2 tablespoons extra-virgin olive oil
   1 tablespoon vegetable oil
   1/4 cup packed fresh cilantro leaves
   Iceberg lettuce, shredded 1/2 cup sour cream
   8 small flour tortillas, warm
   Instructions: Stir together the sugar, chili powder, cumin, garlic powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl to make the dry rub for the steak. Put the steak on a parchment-lined baking sheet. Rub both sides generously with the spice rub. Allow the steak to come up to room temperature for about 30 minutes. Meanwhile, prepare the vegetables. Place a grill pan over medium-high heat and allow the pan to heat for 5 minutes. Put the bell peppers and onions in a large mixing bowl. Drizzle with the olive oil. Sprinkle generously with salt and pepper. Spread the vegetables out over the hot grill pan. Cook, tossing occasionally, until caramelized and softened, 8 to 10 minutes. Put the grilled vegetables on a serving platter and tent with aluminum foil to keep warm. To cook the steak, brush the hot grill pan with the vegetable oil. Place the steak on the grill and cook for 3 minutes. Flip the steak over and cook for another 3 minutes. Transfer the steak to a cutting board and allow it to rest for at least 5 minutes. Slice the steak into thin strips, against the grain of the meat. Layer the steak over the warm vegetables and sprinkle with the cilantro leaves. Serve with shredded iceberg lettuce, sour cream and warm tortillas. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 56446,"Maxey's Dirty Rice 1 pound chicken gizzards 1/4 pound chicken liver 1/2 pound ground pork 1 pound ground beef 1/4 cup oil 1 cup chopped onion 8 garlic cloves, chopped finely 1 cup chopped celery 1/2 cup chopped green onions, both white and green parts 1/4 cup chopped parsley 4 cups rice, cooked 1 teaspoon Worcestershire sauce Salt and freshly ground black pepper Red cl flakes Instructions: Put gizzards and liver in separate saucepan. Cover with water and simmer until tender. Chop fine and set aside. Saute ground meats in oil until well done. Add gizzards and simmer for 15 minutes. Add onion, garlic, celery, and green onions. Cook until tender. Add livers, parsley, and Worcestershire sauce. Cook about 15 minutes. Add rice then season with salt, pepper, and red cl flakes. ","[Malbec, Tempranillo, Garnacha, Barbera]" 56447,"Grilled Fillet of Dover Sole with Red Pepper Marmalade 8 fillets Dover sole, filleted into 4 equal pieces Salt and pepper 2 tablespoons olive oil 4 tablespoons basil oil (recipe follows) 1 recipe herb salad (recipe follows) 16 new potatoes boiled in saffron water 3/4-ounce unsalted butter 2 bunches basil, plus chopped for garnish 9 ounces olive oil Salt and pepper 7 ounces tomatoes, blanched, peeled, and deseeded 2 ounces black olives, pitted 1/2 bunch chives 2 tablespoons 9 year old balsamic vinegar 4 red peppers 2 tablespoons groundnut oil 1 red onion, peeled and finely chopped 3 cloves garlic, peeled and finely chopped 1 red chili, deseeded and finely diced 1 teaspoon sugar 2 tablespoons red wine vinegar 3/4 cup chicken stock 2 tomatoes, blanched, peeled, deseeded and diced 1 tablespoon white wine vinegar 1 tablespoon lime juice 2 tablespoons extra virgin olive oil 1/2-ounce bunch chervil 1/2-ounce bunch chives, cut into small lengths 1/2-ounce bunch basil 3 sprigs dill 1 3/4 ounces celery leaves, chopped 3/4-ounce arugula Salt and fresh black pepper Instructions: Pick and blanch basil leaves. Refresh in iced water immediately. Dry thoroughly and place in a food processor. Add a little olive oil and puree. Scrape basil from sides of the jug and add more oil. Season with salt and pepper and place in a small saucepan. Place on the flat top or over a low flame and cook for 1/2 hour. Pass through a fine strainer pressing well to extract maximum flavor. Add finely chopped tomato concasse, chopped black olives, and chopped basil and chives. Finish with 1 tablespoon Balsamic vinegar. For the marmalade, cook red peppers under a preheated grill until blistered and well charred on all sides. Place in a bag and leave until cool enough to handle, then peel, deseed and cut into small dice. Heat the oil in a pan, add the onion and sweat until soft and translucent. Add the garlic and sweat for another minute. Add red peppers, chili, and sugar and sweat for 2 minutes. Add the red wine vinegar and boil until reduced by half. Stir in the stock, reduce the heat and simmer until very thick. Add the tomatoes and cook for 3 minutes, stirring frequently. Keep warm. To assemble the dish, season the fish with salt and pepper, coat with olive oil and in a very hot grill pan, mark the fish and then transfer to baking tray. Cook in a preheated 200 degree oven for 4 minutes. Remove the fish and let rest for 1 minute. Place a bit of the red pepper marmalade in the center of a plate. Place the fish on top, and arrange some of the herb salad on top of the fish. Drizzle the basil oil and balsamic around the plate. Serve immediately. For the Herb Salad: Combine the vinegar, lime juice and olive oil and toss in the herbs, season with salt and pepper. Set aside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56448,"Bacon and Scallion Coleslaw 1/2 head medium white cabbage, thinly sliced (about 6 cups) Kosher salt 1/3 cup mayonnaise 2 tablespoons apple cider vinegar 1 tablespoon whole-grain mustard 1 tablespoon light brown sugar 1/4 teaspoon celery seeds 1/8 teaspoon cayenne pepper 1 carrot, julienned 1 Gala apple, cored and julienned with skin 4 scallions, sliced (white and green parts) 4 slices bacon Instructions:
4. Toss the cabbage in a colander with 1 tablespoon salt. Set aside in the sink to drain, about 1 hour. Rinse, drain well, and pat dry.
5. Whisk the mayonnaise, vinegar, mustard, sugar, celery seeds, cayenne and 1 teaspoon salt in a large bowl. Add the drained cabbage, carrots, apples, and scallions to the dressing. Cover and refrigerate 30 minutes.
6. Meanwhile, cook the bacon in a skillet over medium heat, turning until crisp and golden, 6 to 8 minutes. Transfer to a paper towel-lined plate to cool. Crumble and stir into the coleslaw before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56449,"Grilled Cheese Buns Unsalted butter, at room temperature, for buttering bread 4 slices country white bread
   4 slices American cheese
   Instructions: Spread just enough butter to cover both sides of each slice of bread. In a large nonstick pan set over medium heat, add the bread slices and cook until they're an even golden brown on the first side, about 2 minutes. Flip 2 of the slices over and top each with 2 slices of the cheese. Place the other 2 slices of bread on top, toasted-side down, forming 2 sandwiches. Continue to cook the sandwiches until the bottoms are golden brown, about 2 minutes. Flip and cook the remaining side for an additional 2 minutes.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56450,"Seasonal Mexican Frittata with Salad 1 tablespoon olive oil 2 small zucchini, cut into 1-inch dice 2 scallions (white and pale green parts only), chopped 1 ear corn, kernels cut off the cob
   1/3 cup diced tomatoes (1-inch dice) 5 large eggs
   1 tablespoon chopped fresh cilantro
   Salt and freshly ground black pepper
   1/3 cup Mexican crema
   1/3 cup shredded Oaxaca or mozzarella cheese
   4 cups arugula 1/4 cup toasted pepitas (hulled green pumpkin seeds) 1/4 cup dried cranberries
   Juice of 1 lemon
   Drizzle of olive oil
   Salt and freshly ground black pepper
   Big pieces of shaved Parmesan, for topping
   Instructions: For the frittata: Preheat the oven to 425 degrees F. In an 8-inch nonstick, ovenproof saute pan, heat the oil over medium heat. Add the zucchini and cook until soft, about 4 minutes. Add the scallions and corn and cook until soft, about 3 minutes. Add the tomatoes and cook for about 1 minute. Meanwhile, in a medium bowl, beat the eggs with 2 tablespoons of water. Add the egg mixture and cilantro to the pan along with some salt and pepper. Cook for about 8 minutes, lifting the edges with a spatula to allow any uncooked egg to flow to the bottom. Transfer the pan to the oven and bake until puffed and golden, 8 to 10 minutes. Pour the Mexican crema over the top and sprinkle with the cheese. Serve warm or at room temperature. For the salad: Add the arugula, pepitas, cranberries, lemon juice, olive oil and some salt and pepper to a bowl and toss to combine. Top with Parmesan shavings ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 56451,"Burgundy Mushrooms 4 pounds white button mushrooms 1 liter Burgundy wine (other dry red wines will work) 2 cups boiling water 1/2 pound (2 sticks) butter 1 1/2 teaspoons Worcestershire sauce 1 teaspoon dill seed 1 teaspoon freshly ground black pepper 4 beef bouillon cubes 4 chicken bouillon cubes 4 cloves garlic, peeled Salt Crusty bread, for serving Instructions: Thoroughly wash the mushrooms and throw them into a large stockpot. Add the wine, boiling water, butter, Worcestershire sauce, dill seed, black pepper, beef and chicken bouillon cubes and garlic. Stir to combine.
   Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer, covered, for 6 hours.
   Remove the lid, and then continue cooking, uncovered, for 3 hours.
   Add salt to taste at the end of the cooking process. The mushrooms will be very dark in color. Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to soak up the deliciousness.
   ","[Burgundy, Pinot Noir, Merlot, Cabernet Sauvignon]" 56452,"ICE CREAM LATTE 2 scoops vanilla ice cream 1 cup strong decaf coffee, room temperature Instructions: Pour coffee over ice cream in a mug. Enjoy.
   ","[Espresso, Italian Red Blend, Cabernet Sauvignon]" 56453,"Creamy Beet Hummus 1 pound beets (about 3 medium or 2 large) 1 teaspoon coriander seeds 1 bay leaf 2 tablespoons olive oil Kosher salt 1 teaspoon black sesame seeds Two 10-ounce containers tahini hummus 1/2 cup labneh or full-fat Greek yogurt Cilantro leaves, for serving, optional Warm pita triangles, for serving Instructions: Preheat the oven to 425 degrees F. Peel the beets and cut them into 1-inch chunks. Toss the beets together with the coriander seeds, bay leaf, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 cup water in a square baking dish. Cover with aluminum foil and roast until the beets are very tender when pierced with a knife, about 45 minutes. Remove the foil and let cool about 10 minutes. Turn the oven down to 325 degrees F. Spread the sesame seeds in a small ovenproof skillet or baking sheet and put in the oven to toast until fragrant, about 6 minutes. Remove from the oven and let cool. Remove the bay leaf from the beets and discard. Transfer the beets and coriander seeds to the bowl of a food processor and pulse until fine and crumbly. Add the prepared hummus and continue to process until smooth and light, scraping down the bowl as necessary, about 5 minutes. Scrape the beet hummus out into a medium serving bowl. Stir the labneh or yogurt vigorously in a small bowl with a spoon until it is creamy and loosened. Drop a dollop of the labneh or yogurt in the center and gently make an indentation in the center with the back of a spoon. Drizzle the remaining tablespoon olive oil into the indentation and let it spill over onto the beet hummus. Sprinkle with the black sesame seeds and some cilantro leaves. Serve with warm pita triangles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 56454,"Pimento Meatballs with Olive Tapenade 1/2 cup pitted green olives 1 cup fresh parsley 5 scallions, roughly chopped 1 1/2 tablespoons capers, drained and rinsed 1 small clove garlic, roughly chopped 2 teaspoons dijon mustard 2 tablespoons extra-virgin olive oil 1 pound ground beef chuck 1 4-ounce jar pimentos, drained, patted dry and chopped 1/2 cup panko breadcrumbs 1 large egg, lightly beaten Kosher salt 2 tablespoons extra-virgin olive oil 2 tablespoons tomato paste 2 1/2 cups low-sodium chicken broth 1 tablespoon packed light brown sugar 1 teaspoon red wine vinegar Instructions: Prepare the tapenade: Soak the olives in warm water, 5 minutes; drain. Combine the olives, parsley, scallions, capers, garlic, mustard and olive oil in a food processor and pulse several times. Prepare the meatballs: Put the ground beef in a large bowl and add 1/4 cup of the tapenade (reserve the rest for serving). Add the pimentos, breadcrumbs, egg and 1/2 teaspoon salt and mix with your hands until combined. Dampen your hands and form into 1 1/2-inch meatballs (about 24). Heat the olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning, until browned on all sides, about 5 minutes; transfer to a plate. Add the tomato paste to the skillet and cook, stirring, until slightly darkened, about 1 minute. Add the chicken broth, brown sugar and vinegar and cook, stirring, until the sugar dissolves. Return the meatballs to the skillet; reduce the heat to medium and simmer, occasionally spooning the liquid over the meatballs, until the liquid is reduced by half and the meatballs are cooked through, 30 to 40 minutes. Transfer to a platter. Serve with the reserved tapenade. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 56455,"Berry Kir Royale 1 pint raspberries 1 1/2 to 2 tablespoons (3/4 to 1 ounce) creme de cassis
Prosecco, chilled
Instructions: Drop 1 to 3 raspberries in each of 4 Champagne flutes. Add 1 to 1 1/2 teaspoons creme de cassis to each glass. Top each glass with prosecco. Serve immediately. ","[Champagne, Prosecco]" 56456,"Meatless Mince Meat Pie 2 pounds puff pastry 1 pound cooked sweet potato, skins removed, cooled 1 pound McIntosh apples, peeled and cored 1/2 cup dark brown sugar 1/4 cup molasses 1/2 cup apple cider 1 teaspoon cinnamon 1/2 teaspoon mace 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg 1/2 cup Frangelico or Amaretto 1/2 cup dried currants 1/2 cup raisins 1/2 cup citron 1/2 cup walnuts 3 navel oranges, cut in paper thin rounds Instructions: Preheat oven to 425 degrees F. Cut puff pastry into 4-inch squares and fit into fluted individual tartlet pans or brioche tartlet tins. Cover with parchment and fill with pie weights, or beans. Bake 12 to 14 minutes or until golden brown. Remove from oven. Lift out parchment and weights and cool tartlets on a rack. Place the sweet potato pulp in a food processor. Add the apples and pulse until coarse. Add the sugar, molasses, cider, cinnamon, mace, ginger, cloves, nutmeg, and Frangelico or Amaretto and pulse to combine. Fold in the currants, raisins, citron, and walnuts. Pour equal amounts of the filling into baked tartlet shells and refrigerate. On a non-stick cookie sheet, lay out orange slices and sprinkle with sugar. Dry in 425 degree F oven for about 7 minutes or until caramelized. Garnish tartlets with whipped cream and orange slices. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 56457,"Potato and Kale Chips with Lemon Mayonnaise 3 large kale leaves Olive oil, for drizzling Kosher salt and freshly ground black pepper 1 (8-ounce) medium white potatoes, unpeeled 1 (8-ounce) medium sweet potatoes, unpeeled 1 cup mayonnaise 2 tablespoons fresh lemon juice (from 1/2 a large lemon) 1 teaspoon lemon zest (from 1/2 a large lemon) Kosher salt and freshly ground black pepper Instructions: Chips: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Remove the thick stem from the kale and discard. Cut the leaves into 2 to 3-inch pieces. Put them in a bowl and drizzle with olive oil. Toss well. Arrange the kale in a single layer on parchment paper-lined baking sheets. Bake for 10 to 12 minutes until crispy and slightly dark on the edges. Season with salt and pepper, to taste. Using a mandoline slicer or a sharp knife, slice the white potatoes and the sweet potatoes into 1/8-inch thick slices. Put them in a bowl and drizzle with olive oil. Toss well. Arrange in a single layer (without overlapping) on parchment-lined baking sheets and bake for 12 minutes. Turn the slices over and continue to bake, checking every 2 minutes until brown and crispy, about 6 to 8 minutes longer. Season the chips with salt and pepper, to taste. Mayonnaise: In a small bowl, combine the mayonnaise, lemon juice and lemon zest. Season with salt and pepper, to taste. Transfer all the chips to a large bowl and serve with the mayonnaise. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56458,"Oven-Roasted Fruit with Caramel Sauce 1 1/2 pounds mixed dried fruit (peaches, pears, prunes, apples, figs, and/or apricots) 1/2 cup raisins 2 cups dry white wine 1 teaspoon minced fresh ginger 10 cloves 4 star anise 1 cinnamon stick 1 cup walnut halves, hazelnuts, or pine nuts 3 tablespoons unsalted butter, melted Caramel sauce, recipe follows 1 cup packed light brown sugar 3/4 cup granulated sugar 1 cup cold water 1/4 cup corn syrup 1 tablespoon fresh lemon juice 1 tablespoon pure vanilla extract 1 3/4 cups heavy cream 2 tablespoons unsalted butter Instructions: Place the dried fruit and raisins in a heatproof bowl and cover with boiling water. Allow to stand for 30 minutes, or until the fruit has plumped. Drain off all the soaking liquid, reserving 1 cup. Place the fruit and the reserved soaking liquid in a large saucepan. Add the wine, ginger, cloves, star anise, and cinnamon stick, place over medium heat, and bring to a boil. Immediately lower the heat to a low simmer, cover, and simmer for about 15 minutes, or until the fruit is quite soft. Remove from the heat and drain well, discarding the spices. Meanwhile, preheat the oven to 450 degrees F. Lightly butter a baking sheet. Spread the poached fruit and the nuts out on the baking sheet, leaving space between the fruit. Brush the tops with the melted butter. Roast for 10 minutes, or until the fruit is just beginning to color. Serve in individual bowls, drizzled with caramel sauce. Combine the brown and granulated sugars with 1 cup cold water in a heavy medium saucepan over medium heat and bring to a boil. Boil for 12 minutes, or until the syrup is a rich caramel color, brushing down the sides of the pan with a wet pastry brush from time to time to dissolve any sugar crystals that form. Taking care as the syrup may bubble over, whisk in the corn syrup, lemon juice, and vanilla and bring to a simmer. Carefully whisk in the cream, bring to a boil, and boil gently for 10 minutes, or until the sauce is thick. Whisk in the butter and serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 56459,"Spicy Tequila Sunrise 1 cup gold tequila 1 small jalapeno, halved
3 ounces orange juice 1 1/2 ounces spicy tequila
1/2 ounce grenadine syrup
1 orange slice, for garnish
1 jalapeno slice, for garnish
1 maraschino cherry, for garnish
Instructions: For the spicy tequila: Pour the tequila into a small jar and add the jalapeno. Cover and let sit overnight or up to 2 days if you want it really spicy. Strain, discarding the jalapeno. Cover and store in a cool, dark place. For the spicy tequila sunrise: Fill a tall glass with ice. Pour in the orange juice and spicy tequila. Slowly pour in the grenadine and watch it sink to the bottom; do not stir. Garnish with the orange and jalapeno slices and a cherry. ","[Tequila, Mezcal, Pinot Grigio, Sauvignon Blanc]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (1 lb) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/4" 56460,"Tarragon and Garlic Ricotta on Toast with Balsamic Tomatoes 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 cloves garlic, minced 4 cups baby spinach (about 4 ounces) 1 heaping tablespoon chopped tarragon Sea salt and freshly ground black pepper 1 cup assorted grape tomatoes, halved 2 tablespoons balsamic vinegar 1 cup whole-milk ricotta 1 baguette, cut into 1/4-inch slices and toasted, for serving Instructions: Heat the oil in a large saute pan over medium-high heat. Add the garlic and cook until fragrant and translucent, about 20 seconds. Add the spinach, tarragon and salt and pepper to taste; saute until the spinach is wilted but still bright green, about 1 minute. Let cool slightly. Toss the tomatoes with the vinegar in a bowl. Season with salt and pepper and add a drizzle of oil. Chop the wilted spinach and lightly fold it into the ricotta. Season with salt and pepper. To serve, spread the ricotta on the toasts and top with the tomatoes and a light drizzle of oil. Sprinkle with salt, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 56461,"Sweet and Sour Lollipops One 7-ounce bag sour hard candies, such as Jolly Ranchers, unwrapped One 6-ounce bag sweet hard candies, such as Life Savers, unwrapped Instructions: Preheat the oven to 300 degrees F. Line a baking sheet with a silicone baking mat smooth-side up. Put the sour candy pieces in a sturdy bag, break them up with a rolling pin and pour into a bowl. Put the sweet candy pieces in a bag, break them up with a rolling pin and add them to the bowl. (Do them separately, as the different candies break up differently.) Using a tablespoon, place 2- to 3-inch circles of candy 3 inches apart on the baking mat. (You can get about 8 on a baking sheet.) Bake until the candy has melted, about 7 minutes. Place a lollipop stick in the middle of each circle, carefully spinning the stick so that it gets coated with the hot candy. Let cool completely, 10 to 15 minutes. Repeat with the remaining candy. Store in a cool, dry place. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 56462,"Cornbread Chipotle Chorizo Stuffing 8 cups crumbled (1/4-inch pieces), toasted cornbread 1 tablespoon olive oil 1/2 pound chorizo, cut into 1/4-inch pieces 1 cup finely chopped green bell pepper 1 cup finely chopped onion 1/2 cup chopped fresh parsley 2 tablespoons TABASCO? brand Chipotle Pepper Sauce 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1/2 to 3/4 cup chicken broth Instructions: Place cornbread in a large bowl and set aside. Heat oil in a large skillet over medium heat; add chorizo and cook until browned, about 10 minutes. Remove chorizo from pan and add to cornbread. Add bell pepper and onion to drippings in skillet and cook over medium heat until softened. Add 1/2 cup broth to skillet and scrape up any browned bits from bottom of pan. Add to cornbread along with parsley, TABASCO® Chipotle Sauce, salt, and pepper and mix well. Add additional broth 1 tablespoon at a time until desired consistency is reached (when stuffing holds together slightly). Spoon stuffing into a buttered 2-quart casserole dish. Cover with foil and bake in a 400 degrees F oven for 30 minutes. Remove foil and bake 20 minutes longer. ","[Rioja, Tempranillo, Garnacha, Barbera]" 56463,"Chicken Banh Mi 1 cup white vinegar 1/2 cup sugar Kosher salt 3 medium carrots, julienned 1 1/2 pounds boneless, skinless chicken breasts (about 3) 1/4 cup plus 1 tablespoon soy sauce 1 cup fresh cilantro leaves, plus 3 cilantro sprigs 1/3 cup mayonnaise, plus more for bread 2 to 3 tablespoons Sriracha (an Asian chili sauce) 2 cucumbers, sliced into thin rounds 4 (8-inch) French baguettes (ficelle) Instructions:

1. Combine the vinegar, 1 cup water, sugar, and 1/4 teaspoon salt in a medium bowl. Stir until the sugar is dissolved. Soak the carrots in the vinegar brine for at least 30 minutes.
2. Place the chicken breasts in a small saucepan with just enough water to cover. Add 1/4 cup soy sauce and 3 sprigs cilantro and bring to a simmer. Cover and simmer, about 18 minutes. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Tear the chicken into shreds and toss with 1/3 cup mayonnaise, Sriracha, and the remaining 1 tablespoon soy sauce.
3. Preheat the oven to 375 degrees F. Slice the baguettes lengthwise, leaving a hinge intact. Spread mayonnaise on both sides of the bread. Add the chicken and toast, open faced, 5 to 8 minutes. Drain the carrots. Add the carrots, cucumbers, and cilantro leaves to each sandwich and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56464,"Potato Gnocchi 1 pound potato gnocchi 1 head broccoli florets 1 whole butter Salt and pepper 1/2 cup Velveeta cheese, cubed Instructions: Blanch the gnocchi and broccoli florets. Melt butter in a pan. Add gnocchi, broccoli, salt and pepper. Toss in cubed Velveeta cheese. ","[Chardonnay, Sauvignon Blanc, Riesling]" 56465,"Ultimate Cheesy Chicken Parmesan 1 cup all-purpose flour Kosher salt and freshly ground black pepper 2 large eggs, beaten 1 cup Italian-style breadcrumbs 1/4 cup grated Parmesan 2 boneless, skinless chicken breasts, butterflied and lightly pounded to 1/2-inch thickness 1/4 to 1/2 cup olive oil 1 1/2 cups your favorite or jarred tomato sauce 6 ounces whole milk mozzarella, grated Instructions: Set up 3 shallow bowls: one with the flour mixed with 1/2 teaspoon salt and 1/4 teaspoon pepper, the next one with the eggs, and the last one with the breadcrumbs mixed with the Parmesan. Sprinkle each chicken cutlet with salt and pepper. Dredge the chicken with the flour mixture first, shaking off any excess. Next dip into the egg mixture, making sure to coat both sides completely. Last, dip the cutlets in the breadcrumbs, pressing lightly. Meanwhile, preheat the broiler with the rack at the second-highest level. Fit a sheet pan with a rack and set aside. In a very large skillet, heat 1/4 cup oil over medium heat. Working in batches if necessary, add the cutlets and cook until golden brown, 2 to 3 minutes per side. Transfer the cutlets to the rack. Repeat the process until both cutlets are cooked, then plate each piece on its own plate. Meanwhile, heat 3/4 cup sauce in a 10-inch skillet over medium heat, making sure the size of the skillet is similar to the size of the cooked chicken. Once hot, cover the sauce with half of the mozzarella, allowing a 1/2-inch border of the sauce not covered with cheese. Once the first cutlet is done, place the sauce under the broiler and cook until bubbly and melted but still white, NOT browned, 4 to 5 minutes. Immediately, and in one quick motion, slide the sauce and cheese out of the skillet directly over one piece of chicken. If necessary, wipe the side of the skillet clean. Repeat with the remaining sauce and cheese and top the other piece of chicken. Serve! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 56466,"Gluten-Free Spaghetti and Meatballs with Garlic Crumb Topping 1 pound ground turkey, preferably white and dark meat 1/2 cup unsweetened almond milk 1/4 cup almond flour 2 tablespoons chopped fresh parsley 1 large egg 1 small onion, finely chopped 1 cup rice cereal crumbs
   2 cloves garlic, finely chopped Kosher salt One 24-ounce can strained tomatoes 8 fresh basil leaves 1 tablespoon olive oil One 8-ounce package quinoa spaghetti, cooked until barely al dente Instructions: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a large bowl, combine the turkey, almond milk, almond flour, parsley, egg, onion, 1/2 cup cereal crumbs, half of the garlic and 1 teaspoon salt. Shape into sixteen 1-inch balls and place on the prepared baking sheet; bake for 15 minutes. Meanwhile, in a large saucepan, bring the tomatoes and basil to a simmer, stirring occasionally; season with salt. Submerge the meatballs in the sauce; bring to a simmer and cook, covered and stirring occasionally, 15 minutes. Meanwhile, heat the olive oil in a small skillet over medium heat. Add the remaining 1/2 cup cereal crumbs, remaining garlic and 1/4 teaspoon salt. Cook until toasted, about 2 minutes. To eat now: Divide the spaghetti and meatballs among 4 shallow bowls and top with the garlic crumb topping. To freeze and eat later: Divide the spaghetti and meatballs evenly between two 6-cup glass baking dishes and top each with the garlic crumb topping. Cover with a tight-fitting lid and freeze up to 1 month. To thaw, place in the fridge overnight. Cover with foil and bake in a 400 degree F oven until heated through, about 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 56467,"Colombian Empanadas 1 teaspoon vegetable oil 1/4 pound ground pork 1 small onion, finely chopped 1 carrot, peeled and finely chopped 1 potato, peeled and finely chopped 1 tomato, peeled, seeded and chopped 4 tablespoons finely chopped cilantro 2 hardboiled eggs, chopped 1 tablespoon capers, rinsed, drained and chopped Salt and freshly ground black pepper 1 recipe Cheese Pastry Instructions: Heat the oil in a large skillet over moderate heat. Add the meat, onions, carrot and potato and saute until the meat is no longer pink and the vegetables are tender. Remove from the heat and stir in the tomato, cilantro, eggs, capers, salt and pepper. Preheat the oven to 450 degrees. Roll out the chilled pastry to 1/4 inch thick and cut out 3 inch diameter rounds (you should get about 40). Place 2 tablespoons of the filling on half of the rounds, and cover the filling with the remaining half of the rounds. Seal the edges with the tines of a fork. Place the filled empanadas on a baking sheet and bake for 8 to 10 minutes, or until lightly browned. ","[Malbec, Tempranillo, Garnacha, Barbera]" 56468,"Corned Beef Hash with Poached Eggs 2 tablespoons vegetable oil 1/2 cup, thinly sliced red onion 1 1/2 pounds deli corned beef, coarsely chopped 1 bag frozen hash browns 2 tablespoons southwest steak marinade seasoning 1 medium green bell pepper, sliced into 1/4-inch strips 1 medium red bell pepper, sliced into 1/4-inch strips 1/2 cup chopped green onions 1/8 cup beef broth Dash Worcestershire sauce 6 eggs 1 tablespoon white vinegar 6 white bread slices, toasted Instructions: For the hash, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add corned beef, hash browns, seasoning, peppers, green onions, beef broth and Worcestershire. Cook, stirring occasionally, until potatoes are golden and crisp, about 15 minutes.
   For the eggs, fill a shallow frying pan 2/3 full with water. Add white vinegar. Over low heat, place biscuit cutters into water so they lay flat along the bottom of frying pan. Crack eggs and drop 1 into each biscuit cutter. Simmer until eggs are poached, about 4 minutes. If you like your yolks cooked through, poach an additional 1 to 2 minutes. Carefully remove with spatula. Serve eggs and corned beef hash with white toast. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56469,"Fleur de Champagne 1-ounce elderflower liqueur (recommended: St. Germaine) 4 ounces Champagne, chilled Strawberries, halved, for garnish Instructions: Pour the liqueur into a champagne flute. Top with chilled Champagne. Garnish with strawberries and serve. ",[Champagne] 56470,"Blackboard Butter Cookies with Edible Chalk 1 cup (2 sticks) unsalted butter, at room temperature 1 cup confectioners' sugar, sifted
   1 large egg
   1 teaspoon pure vanilla extract
   1 teaspoon kosher salt
   3 cups all-purpose flour, plus extra for counter
   1 cup bright white candy melts
   One 14-ounce tub store-bought royal icing
   Black gel food coloring, for the icing
   Instructions: Combine the butter and confectioners' sugar in a stand mixer fitted with the paddle attachment and beat on medium speed until light and creamy, about 2 minutes. Add the egg, vanilla extract and salt and mix on low speed until combined. Add the flour cup by cup, mixing on low speed after each addition, just until incorporated. (The dough will look crumbly.) Scrape down the sides of the bowl and dump out onto a lightly floured surface. Use your hands to push the dough into a mound. Divide the dough in half and flatten each half into a thick square. Wrap both pieces of dough in plastic and refrigerate until firm, at least 3 hours or up to overnight. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and rest the dough at room temperature for 15 minutes to soften slightly. Sprinkle flour over the counter and a rolling pin. Remove the dough from the plastic wrap and dust lightly with flour. Roll each piece of dough into a square that is 1/4-inch thick. Cut the dough into 4-by-2-inch rectangles (or use a cookie cutter). Carefully place on the prepared baking sheets. Continue until all of the dough has been cut into rectangular cookies. Bake the cookies until golden brown on the edges, 8 to 10 minutes. Cool for 2 minutes on the baking sheets, then transfer to a wire rack to cool completely. Meanwhile, prepare the edible chalk. Heat the candy melts in a bowl in the microwave until melted, about 1 1/2 minutes. Pour into a pastry bag and cut the tip. Insert the tip of the pastry bag into 1 end of a silicone tube mold. Apply even pressure to the bag to fill the mold with candy, then tap the mold on the counter to flatten out the candy. Refrigerate until firm, about 15 minutes. Remove from the molds and set aside for cookie decoration. Prepare the royal icing: You will create 2 batches of black icing, one that's stiff for piping the cookie borders, and one that's loose to flood the cookie surface. Place 1/2 cup royal icing in a bowl. Pour in 10 drops of black gel food coloring and whisk together until the color is evenly incorporated. Pour into a squeeze bottle. Following the shape of the cookie edges, pipe a border of stiff icing on each cookie. Place the remaining royal icing in a bowl. Pour in 15 drops of black gel food coloring and enough water to reach the consistency of pure maple syrup (add water by the teaspoon). Whisk until the color is evenly incorporated and the desired consistency is reached. Pour into a squeeze bottle. Flood the cookie surface with this icing, filling the rectangle evenly with color. Use a toothpick to push the icing into the corners of the rectangle or to poke any air bubbles that may form. Repeat until all the cookies have been decorated. Allow the cookies to dry for at least 4 hours. When ready to serve, present the chalkboard cookies with the edible chalk. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56471,"Spiced Chocolate Fondue 1 cup heavy cream (see Cook's note) 4 cinnamon sticks 8 ounces finely chopped semisweet chocolate Cubed pound cake Mini-bananas Fresh or dried orange slices Fresh or dried pears Almond cookies Coconut strips Strawberries Instructions: In small saucepan over medium heat, bring the cream and cinnamon sticks just to boil. Remove from the heat and set aside to steep for 15 minutes. Remove the cinnamon and discard. Put the chocolate in a medium bowl. Bring the cream to a simmer, pour it over the chocolate, and let stand for 5 minutes. Stir the chocolate mixture until completely melted and smooth. Transfer the chocolate mixture to a fondue pot, and keep warm over a low sterno flame or in a large ramekin wrapped with a cloth napkin to keep it warm. Serve with a selection of the dippers. ","[Chardonnay, Pinotage, Riesling, Port]" 56472,"French Onion \Soup\ Mac and Cheese 1/4 cup bread crumbs 1/4 cup grated Parmesan 4 tablespoons butter 4 tablespoons all-purpose flour 2 cups whole milk or half-and-half Salt and freshly ground black pepper 8 ounces Gruyere, grated 3 ounces mozzarella grated 2 tablespoons butter, plus 1 tablespoon (or nonstick spray) 1 tablespoon extra-virgin olive oil 3 large white onions, thinly sliced 6 cloves garlic, peeled and chopped 2 tablespoons honey Salt and freshly ground black pepper 1 cup dry sherry 2 cups beef stock 8 sprigs fresh thyme leaves 1 pound pasta, cooked al dente (elbow macaroni, ziti, or fusilli work well) Instructions: Preheat oven to 350 degrees F. Topping: Combine bread crumbs and Parmesan cheese in a small bowl and set aside. Bechamel Sauce: Melt 4 tablespoons of the butter over low heat in a medium saucepan. Add the flour and stir to combine. Stir constantly, for about 3 minutes. Increase heat to medium and whisk in the milk or half-and-half, adding a little at a time and cook until thickened, about 4 to 5 minutes. Lower heat, season with the salt and pepper and add Gruyere and mozzarella cheeses. Stir until cheese is melted and sauce is smooth. Set aside. French Onion \Soup:\ Heat 2 tablespoons of the butter and olive oil over medium-high heat in a large saucepan. Add onions, cover, and cook 10 to 15 minutes, stirring frequently. Remove cover, add garlic and honey, and continue to cook uncovered, stirring frequently, until onions are caramelized, about 10 to 15 minutes. Season with salt and a generous amount of pepper. Remove pot from heat and add sherry. Return to heat and stir to remove browned bits from bottom of pan. Reduce sherry by half, then add stock and thyme and cook until almost all liquid is evaporated. Remove from heat. Grease a 3-quart baking dish or casserole with the last tablespoon of butter or spray with nonstick cooking spray. Combine cooked pasta with onion \soup\ mixture and bechamel sauce, and stir well to combine. Transfer pasta to baking dish and sprinkle with bread crumb/Parmesan topping. Bake until top is golden brown and cheese is bubbly, about 35 to 40 minutes. Remove from oven and let cool slightly before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 56473,"Blueberry-Vanilla Monster Cereal Treats 6 tablespoons unsalted butter, plus more for the pan and your hands 1/2 cup freeze-dried blueberries, plus more for decorating
1 10-ounce bag mini marshmallows 1/2 teaspoon pure vanilla extract 1/8 teaspoon salt 6 cups crispy rice cereal 3 ounces white chocolate, chopped Candy eyeballs, for decorating Instructions: Line an 8-inch square baking pan with foil or two crossed strips of parchment paper and lightly butter the foil or parchment. Grind the freeze-dried blueberries in a food processor until fine. Melt the butter in a large wide pot over medium heat. Add the marshmallows and cook, stirring, until almost completely melted. Add the ground blueberries, vanilla and salt and stir until the blueberries are dissolved and the marshmallows are purple. Remove from the heat; add the rice cereal in two batches, stirring to coat. Pour the cereal mixture into the pan. Lightly butter your hands and press the mixture into an even layer. Set aside to cool completely.
Put the white chocolate in a microwave-safe bowl and microwave, stirring every 20 seconds, until smooth; let cool.
Use the foil or parchment to lift the treats out of the pan and cut into 12 bars. Using a small offset spatula or spoon, spread the white chocolate on top of each bar, covering about half. Add 2 candy eyeballs to each. Grind more freeze-dried blueberries to use as hair. Let stand until set, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 56474,"Herbed New Potatoes 4 tablespoons (1/2 stick) unsalted butter 2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill Instructions: Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56475,"PIZZA WITH SMOKED SALMON AND CAVIAR 3 to 4 ounces smoked salmon 1 recipe Pizza Dough, recipe follows 1/4 cup extra-virgin olive oil 1/2 medium red onion, cut into julienne strips 1/4 bunch fresh dill, minced, plus 4 small sprigs, for garnish 1/3 cup sour cream or creme fraiche Freshly ground pepper 4 heaping tablespoons domestic golden (whitefish) caviar 1 heaping teaspoon black caviar 1 package active dry or fresh yeast 1 teaspoon honey 1 cup warm water (105 to 115 degrees) 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoons extra virgin olive oil, plus additional for brushing Instructions: Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F. Cut the salmon into paper-thin slices. Reserve. Roll or stretch the dough into 4 (8-inch) circles. Place the pizzas on a lightly floured wooden peel. Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of the red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven. Mix the dill with the sour cream or creme fraiche and freshly ground pepper to taste. Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture. Divide the salmon, and arrange decoratively over the cream. Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden caviar. In a small bowl, dissolve the yeast and honey in 1/4-cup warm water. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball). Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled). Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Prosecco]" 56476,"Mini Key Lime Cheesecake with Raspberry Sauce Nonstick cooking spray, for spraying the molds 3/4 cup fine graham cracker crumbs 1/4 cup sugar
4 tablespoons (1/2 stick) salted butter, melted
Two 8-ounce packages cream cheese, softened 1/2 cup sour cream
2 large eggs, at room temperature
3/4 cup sugar
2 teaspoons freshly grated lime zest
1/4 cup Key lime juice (from about 13 small Key limes or 2 large regular limes)
1 heaping tablespoon cornstarch
1 teaspoon vanilla extract
3/4 cup thawed frozen raspberries 2 tablespoons sugar
1/2 teaspoon freshly grated lime zest
Instructions: For the crust: Preheat the oven to 300 degrees F. Spray the bottoms of 24 cupcake-size silicon molds with cooking spray (or two 12-cup muffin pans) and place them on a baking sheet. To make the crust, in a small mixing bowl, stir together the crumbs, sugar and melted butter, then press the mixture firmly into the bottom of each mold. Set aside. For the filling: Using an electric mixer, beat the cream cheese and sour cream until smooth and creamy. Add the eggs 1 at a time, beating well after each addition. Add the sugar, lime zest, lime juice, cornstarch and vanilla and beat until smooth. Pour the filling into the prepared crusts. Bake until the tops are lightly brown, about 20 minutes. Let cool, then cover and refrigerate for at least 2 hours before serving. For the sauce: Meanwhile, to make the sauce, process the raspberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before drizzling over the cheesecake and serving. ","[Chardonnay, Pinot Grigio, Moscato, Cava]

" 56477,"Oatmeal Cookies With White Chocolate Chips and Raisins 1 stick unsalted butter, softened 1/3 cup granulated sugar 1/3 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 1 cup all-purpose flour 1 cup rolled oats 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon salt 1 cup white chocolate chips
1/2 cup raisins Instructions: Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until fluffy. Add the egg and vanilla; beat. Whisk the flour, rolled oats, baking soda, cinnamon and salt in a bowl. Add to the butter mixture and beat until just combined. Stir in the white chocolate chips and raisins.
Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 56478,"Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish 1/4 cup olive oil 2 pounds beef, cut into 1/2-inch cubes Salt and freshly ground black pepper 1 large red onion, finely diced 4 cloves garlic, finely chopped 3 tablespoons ancho chili powder 1 tablespoon pasilla chili powder 1 tablespoon ground cumin 1 bottle dark beer 5 cups homemade chicken stock, or canned low-sodium or water 1 (16-ounce) can chopped tomatoes, drained and pureed 1 tablespoon chipotle pepper puree 1 tablespoon honey 2 cups cooked or canned black beans, rinsed and drained 2 tablespoons fresh lime juice Toasted Cumin Crema, recipe follows Avocado Relish, recipe follows 1 tablespoon cumin seed 1 cup Mexican crema or creme fraiche Salt and freshly ground black pepper 2 ripe Hass avocados, peeled, pitted and diced 1/2 small red onion, finely diced 1 jalapeno or serrano cl, finely diced Lime juice Chopped cilantro leaves Salt and pepper Instructions: Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan. Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings. Serve with a dollop of Toasted Cumin Crema and Avocado Relish. Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle. Combine all ingredients in a small bowl and season with salt and pepper. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]

" 56479,"Pistachio Flowers 18 very green pistachios 1 frosted cupcake (about 2 tablespoons frosting works best) 1 piece brightly colored dried fruit Instructions: Arrange the pistachios in 3 flower shapes on the cupcake, using 6 pistachios per flower.
Snip 3 little rounds from the dried fruit and put a piece in the center of each flower. ","[Chardonnay, Sauvignon Blanc, Riesling]" 56480,"Stuffed Artichokes 2 lemons, halved 3 whole garlic cloves, smashed 6 large artichokes 1 lemon, juiced 1/3 cup chopped fresh Italian parsley leaves 1/4 cup chopped fresh basil leaves 1/4 cup chopped fresh mint leaves 2 garlic cloves, minced 2 teaspoons grated lemon peel 4 tablespoons drained capers 6 ounces Italian bread, crust trimmed, bread cut into 1/2-inch cubes 2 1/2 pounds plum tomatoes, seeded, chopped Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 12 fresh Italian parsley sprigs, for garnish Instructions: Squeeze the juice from the lemon halves into a large pot of cold water; add the squeezed lemon halves and the whole garlic. Cut off the top quarter of each artichoke and discard. Use a small sharp knife to trim the stem of the artichokes. Starting at the base, bend the tough outer leaves back and snap off where they break naturally, leaving the tender inner leaves. Trim the outside of the base until no dark green areas remain. Cut the artichokes in half and then into quarters. Cut out the fibrous choke and small purple-tipped leaves. Submerge the artichoke quarters in the lemon water. Cover and boil until the artichokes are tender, about 45 minutes. Drain. Set the artichoke quarters aside to cool to room temperature. Mix together lemon juice, herbs, garlic, lemon peel, capers, bread, and tomatoes in a large bowl. Season with salt and pepper, to taste. Arrange artichokes, cut side up, on 2 platters. Spoon the tomato mixture into the center of the artichoke quarters, dividing equally. Drizzle with olive oil. Garnish with the parsley sprigs and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 56481,"Brussels Sprouts Casserole 2 tablespoons extra-virgin olive oil 2 pounds Brussels sprouts, quartered at the root end (or halved if small)
4 tablespoons unsalted butter
2 leeks, white and light green parts, halved and sliced 1/4-inch-thick
Kosher salt and freshly ground black pepper
2 teaspoons chopped fresh thyme
3 cloves garlic, sliced
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1/4 cup grated Parmesan
2 teaspoons Dijon mustard
Zest of 1 lemon
2 cups crispy onions, such as French's
Instructions: Preheat the oven to 400 degrees F. Heat a large braiser or ovenproof skillet over medium-high heat and add the oil. When the oil is hot, add the Brussels sprouts and cook, tossing occasionally, until they begin to brown on the edges, 4 to 5 minutes. Reduce the heat to medium-low and add the butter. When the butter is melted, add the leeks and sprinkle with salt and pepper. Cook, stirring occasionally, until wilted, 4 to 5 minutes. Add the thyme and garlic and cook until fragrant, about 1 minute. Add the flour and cook, tossing until the vegetables are well coated in the flour, about 2 minutes. Gradually stir in the stock and cream and bring to a simmer. Simmer until the sprouts are tender, 2 to 4 minutes. Stir in the Parmesan, mustard and lemon zest. Season with salt and pepper to taste. Top with the crispy onions and bake until the onions are browned and the casserole is bubbly, about 20 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 56482,"Carbonara-Style Tagliatelle with Grilled Asparagus and Lemon-Herb Breadcrumbs 1 pound asparagus, tough ends trimmed 4 tablespoons EVOO, plus more for drizzling Kosher salt 2 tablespoons butter Finely grated zest of 2 lemons 1 cup breadcrumbs 1/4 cup finely chopped fresh chives 1/4 cup chopped fresh flat-leaf parsley 1/3 pound pancetta, finely diced Freshly ground pepper 4 cloves garlic, finely chopped or grated 1/2 cup dry white wine 3 organic, free-range egg yolks* 1 pound egg tagliatelle 1 cup grated pecorino cheese Instructions: Heat a grill pan over medium-high heat. Lightly drizzle the asparagus with EVOO, then grill until charred, evenly marked and tender, 7 to 10 minutes. Cut into 1-inch pieces on an angle, or thinly slice if the asparagus is thick.
Meanwhile, bring a large pot of salted water to a boil for the pasta.
Heat 1 tablespoon EVOO in a small skillet over medium heat. Melt the butter into the oil; when it foams, stir in the lemon zest, then add the breadcrumbs and stir until moistened. Cook, stirring occasionally, until the breadcrumbs are deep golden. Stir in the chives and parsley and remove from the heat.
Heat the remaining 3 tablespoons EVOO in a large skillet over medium heat. Add the pancetta and 2 teaspoons pepper, and cook, stirring, for 3 minutes. Add the garlic and stir for 1 to 2 more minutes, then add the wine and reduce the heat to low.
Lightly beat the egg yolks in a small bowl.
Add the pasta to the boiling water and cook until al dente. Reserve 1 cup of the cooking water just before draining the pasta, and beat it into the egg yolks to temper them.
Add the asparagus to the pancetta mixture and heat through.
Drain the pasta and add it to the skillet with the asparagus and pancetta. Pour the egg mixture over the top, turn off the heat and toss for 1 minute, adding the cheese in the last few seconds. Divide the pasta among shallow bowls and top with lots of the lemon-herb breadcrumbs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 56483,"Original Ranch Cheddar Chicken 1 cup Hidden Valley? Original Ranch? Dressing 4 boneless, skinless chicken breast halves, rinsed, pat dry 1 cup seasoned panko Japanese-style bread crumbs ? cup shredded sharp Cheddar cheese ? cup grated Parmesan cheese Instructions: Preheat oven to 400F. Pour the Hidden Valley? Original Ranch? Dressing into a large bowl. Add the chicken to the bowl of dressing and mix until the chicken is evenly coated. In a shallow bowl, add the breadcrumbs, Cheddar, Parmesan cheeses and stir until well combined. Dredge each breast in the bread crumb and cheese mixture. Arrange the chicken on a parchment-lined baking sheet. Bake the chicken for 20 to 25 minutes until the chicken is crisp and an internal temperature of 165F is reached. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 56484,"Grits with Mushrooms and Acorn Squash 1 pound assorted mushrooms (such as oyster and shiitake), stems trimmed and reserved, caps sliced 1 ounce assorted dried mushrooms 1 bay leaf 2 sprigs thyme, plus 2 teaspoons leaves 2 pounds acorn squash, unpeeled, cut into 1/2-inch wedges
5 tablespoons extra-virgin olive oil 3 cloves garlic, grated Kosher salt and freshly ground pepper 1 cup old-fashioned grits (not instant or quick-cooking) 1/4 cup heavy cream 2 tablespoons unsalted butter, cut into pieces
1/2 cup shredded fontina cheese 1/4 cup grated parmesan cheese 1/3 cup finely chopped fresh parsley 1 shallot, finely chopped Chopped fresh chives, for topping Instructions: Preheat the oven to 450?. Make the mushroom broth: Combine 7 cups water, the fresh mushroom stems, dried mushrooms, bay leaf and thyme sprigs in a medium saucepan. Bring to a boil, then reduce the heat to a steady simmer and cook until the liquid is reduced by almost half, about 20 minutes. Strain through a fine-mesh sieve into a large liquid measuring cup. (You\u2019ll need 4 cups broth; add more water if needed.) Wipe out the pan and return the broth to the pan. Meanwhile, combine the squash, 2 tablespoons olive oil, 2 grated garlic cloves, the thyme leaves, 1 teaspoon salt and a few grinds of pepper in a large bowl; toss. Spread on a baking sheet and bake until the squash is tender and lightly browned, about 30 minutes. Return the mushroom broth to a simmer. Gradually add the grits, whisking constantly. Season with 1 teaspoon salt. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. Stir in the heavy cream and bring to a simmer. Stir in the butter, fontina and parmesan. Season with salt and stir in the parsley. Remove from the heat; cover to keep warm. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over high heat. Add the sliced mushroom caps and season with salt and pepper. Cook, undisturbed, until lightly browned around the edges, about 3 minutes. Stir and continue cooking until browned and tender, 3 to 5 more minutes. Push the mushrooms to the edge of the skillet. Add the shallot and remaining grated garlic clove to the center and cook until softened, about 1 minute. Stir everything together and season with salt and pepper.
Divide the grits among 4 shallow bowls. Top with the mushrooms and squash. Sprinkle with chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56485,"Cheesecake Petit Fours with Creamy Strawberry Glaze 1 store-bought plain-flavored cheesecake 1 (12-ounce) jar strawberry jam 3 tablespoons sugar 2 ounces cream cheese 1 tablespoon fresh lemon juice 1 (1-pound) jar store-bought icing (any flavor or color you desire) Fresh strawberries, for garnish Fresh mint leaves, for garnish Special Equipment: round or square cookie cutters, star tip Instructions: Place cheesecake in freezer until partially frozen, about 3 to 4 hours. Using your cookie cutters, press out mini cheesecakes and place on a cookie sheet lined with waxed paper. To smooth the sides of the cheesecake, you may dip a small knife into hot water. Place cakes in the refrigerator. In a medium saucepan, heat jam, sugar, cream cheese, and lemon juice over medium heat until sugar is dissolved and ingredients are fully combined. Once dissolved, whisk ingredients to combine. Let mixture come to a rapid boil and continue cooking for 5 minutes; the mixture should coat the back of a spoon. Let cool for 2 to 3 minutes and then strain. Pour glaze over cheesecakes and let set. For a professional look, transfer glaze to a squeeze bottle and pipe a star shape over cheesecakes. Place icing in a large resealable plastic bag fitted with a star tip. Pipe icing over cheesecakes. Garnish with strawberries and mint. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 56486,"Grilled Sea Scallop Skewers with Creamy Hot Pepper and Garlic Vinaigrette with Toasted Breadcrumbs 1/2 cup mayonnaise 1/4 cup hot cherry peppers, chopped 3 tablespoons red wine vinegar 3 tablespoons finely chopped fresh flat-leaf parsley 2 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 4 tablespoons olive oil, divided 2 teaspoons finely chopped fresh thyme 3 cloves garlic, finely chopped Salt and freshly ground black pepper 4 slices good white bread, crusts removed and finely processed 1 teaspoon finely grated lemon zest 16 to 20 large sea scallops, patted dry Special equipment: 6-inch wooden skewers, soaked in water Instructions: Put the mayonnaise, cherry peppers, vinegar, 2 tablespoons parsley, mustard, lemon juice, 2 tablespoons olive oil, thyme and garlic in a blender. Season with salt and pepper and puree until fairly smooth. Set aside. Heat the remaining 2 tablespoons oil in a medium saute pan over high heat. Add the breadcrumbs and cook until lightly golden brown. Remove from the heat and stir in the remaining 1 tablespoon parsley and the lemon zest. Season with salt and pepper. Preheat the grill for high heat direct grilling. Skewer 2 or 3 scallops onto 2 skewers so that the scallops lay flat. Brush both sides with oil and sprinkle with salt and pepper. Grill the scallops until well caramelized on one side, about 3 minutes. Flip and cook another 30 seconds or so. Remove to a platter, drizzle with the vinaigrette and sprinkle with the breadcrumbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56487,"Mini Apple Pies 15 mini phyllo shells (1.9-ounce box) 1 tablespoon unsalted butter 2 sweet, crisp apples, such as Honeycrisp, Pink Lady or Jonagold, peeled and cut into 1/2-inch dice
1/2 teaspoon ground cinnamon
Pinch of nutmeg
Pinch of kosher salt
1 teaspoon lemon juice
2 tablespoons light brown sugar
2 teaspoons cornstarch
1 teaspoon vanilla extract
1/2 cup rolled oats 1/2 cup whole-wheat flour
1 tablespoon light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 cup unsalted butter, melted
1 tablespoon honey
1/4 cup sliced almonds
Instructions: Preheat the oven to 350 degrees F. Place the phyllo shells on a baking sheet and bake until crisp, about 5 minutes. Remove from the oven (keep the oven on) and let cool. For the filling: Meanwhile, melt the butter in a large skillet over medium heat. Add the apples, cinnamon, nutmeg, salt and lemon juice. Cook, stirring often, until the apples start to soften and release some juices, about 4 minutes. Add the sugar and continue to cook, stirring often, until the sugar has dissolved, about 2 minutes more. Stir together the cornstarch and 2 tablespoons of water in a small bowl. Stir into the apple mixture and cook, stirring often, until the liquid is very thick, about 2 minutes more. Stir in the vanilla, remove from the heat and set aside. For the granola crisp topping: Line a baking sheet with parchment paper. Stir together the oats, flour, sugar, cinnamon, salt, butter and honey and spread the mixture on the baking sheet, using your hands to form some small clumps. Bake until browned and crisp, about 10 minutes. Remove from the oven, stir in the almonds and let cool. To assemble, add a heaping tablespoon of the filling to each phyllo shell, followed by a tablespoon of the topping. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 56488,"Garden Vegetable Soup 4 tablespoons olive oil 2 cups chopped leeks, white part only (from approximately 3 medium leeks) 2 tablespoons finely minced garlic Kosher salt 2 cups carrots, peeled and chopped into rounds (approximately 2 medium) 2 cups peeled and diced potatoes 2 cups fresh green beans, broken or cut into 3/4-inch pieces 2 quarts chicken or vegetable broth 4 cups peeled, seeded, and chopped tomatoes 2 ears corn, kernels removed 1/2 teaspoon freshly ground black pepper 1/4 cup packed, chopped fresh parsley leaves 1 to 2 teaspoons freshly squeezed lemon juice Instructions: Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 56489,"Rosemary and Sundried Tomatoes Bread/Scones 1 recipe White Soda Bread, recipe follows 11/2 tablespoons chopped rosemary 2 tablespoon plus 2 teaspoons chopped sun-dried tomatoes 1 pound white unbleached flour 1/2 teaspoon salt 1/2 teaspoon baking soda 12 to 14 ounces buttermilk Preheat oven to 450 degrees. Instructions: Add the chopped rosemary and sun-dried tomatoes to the dry ingredients of White Soda Bread recipe and continue as in basic recipe. Shape into loaf or scones. Bake loaf as in basic recipe, bake scones for 20 minutes in a 450 degree oven.; In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 11/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 56490,"Roasted Tomato Ketchup 1 1/2 pounds ripe tomatoes, cored and quartered and roasted 3 tablespoons olive oil, divided 1 medium onion, finely diced 2 cloves garlic, finely diced 1/4 cup cider vinegar 2 tablespoons sugar 1/4 teaspoon cinnamon 1/4 teaspoon allspice Salt and freshly ground pepper Instructions: Preheat the oven to 350 degrees F. Toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast in the oven for 10 to 15 minutes or until soft. Transfer the tomatoes to a food processor and process until smooth. Strain the tomatoes, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible. Heat the remaining olive oil in a medium saucepan over medium heat and saute the onions and garlic until translucent. Add the tomato puree and remaining ingredients and continue cooking, uncovered for 25 to 30 minutes, stirring occasionally until thick. ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]" 56491,"The Classic Truffle and the Coconut Truffle 1 quart heavy cream 250 grams sugar 2 pounds 70 percent dark chocolate, finely chopped 1/4 pound butter 25 ounces heavy cream 250 grams sugar 2 pounds white chocolate, finely chopped 1/4 pound butter 4 tablespoons toasted coconut Melted chocolate, for dipping Cocoa powder, for rolling Toasted coconut, for rolling Instructions: For the classic truffle: Boil heavy cream and sugar. In a separate bowl add your finely chopped chocolate. Once cream has been brought up to a boil, pour it slowly over the chocolate while whisking, then add the butter. Once combined, set aside in a cool place, but not in the refrigerator. The coconut truffle: Same procedure as above, but add toasted coconut to the mixture. For dipping truffles, have some chocolate melting over a double boiler. The water should be simmering and not boiling or you will burn the chocolate. The truffles can be piped onto a sheet of parchment paper in small dollops and chilled slightly or it can be scooped out with a small teaspoon and rolled by hand, or finally use our \Me a Chocolatier kit\ small hollow chocolate shells. You can dip in the melted chocolate and/or you can roll in the cocoa powder or toasted coconut. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

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

recipe: Baked Brie with Fig Jam and Prosciutto 1 (1 lb) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1" 56492,"Pork Chops with Beer and Bacon Gravy 4 bone-in pork chops, just over 1-inch thick Salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil, plus a drizzle 2 thick slices smoky bacon from deli counter, diced 1/4-inch 1 medium onion, diced 1/4-inch 1 rounded tablespoon all-purpose flour 1 bottle amber to dark German beer 1/2 cup stock Chopped parsley, for garnish Instructions: Season the chops liberally with salt and pepper. Heat the extra-virgin olive oil in a skillet over medium-high heat. When the oil smokes, add the chops and cook, turning once, until caramelized and the meat is just turning firm, about 10 to 12 minutes. Remove to a platter and cover with foil, reserve. Add a drizzle more oil to the pan, add bacon and brown for 2 to 3 minutes. Stir in the onions and saute over medium heat with the bacon until soft, 6 to 7 minutes. Sprinkle in flour, stir for 1 minute, then add the beer. Cook until reduced by half, 1 to 2 minutes more, then whisk in the stock. Remove from the heat and season with pepper. Pour the gravy over the chops, sprinkle with parsley and serve immediately. ","[Pinotage, Tempranillo, GSM Blend, Barbaresco]" 56493,"Pecan-Caramel Parfaits 1 quart good-quality vanilla ice cream 1 cup chopped pecans 8-ounce jar good-quality caramel or butterscotch sauce Instructions: Preheat oven to 350 degrees F. Put pecans in a pie plate and roast in the oven until nutty smelling and toasty, about 5 minutes. Meanwhile, remove ice cream from freezer and let stand at room temperature or at least 15 minutes to soften. Remove nuts from the oven and let cool. Turn off oven. Choose 4 to 6 clear plastic parfait glasses, beer glasses, or any see-through unbreakable glass of at least 12-ounce capacity. In each of the glasses, put about 2 tablespoons caramel or butterscotch sauce in bottom. Top with a layer of softened ice cream, packing it down slightly and being careful not to smear the sides of the glass too much (if you do smear glass while making layers, wipe down inside with paper towels as you work). Sprinkle with a teaspoon or so of pecans. Continue layering in the same fashion: sauce, ice cream, pecans until you reach the top of the glass. Make the last layer sauce and sprinkle it with pecans. Wrap the glasses tightly with plastic wrap and put in freezer (or outside in the snow) until ready to serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 56494,"Apple Peach Cobbler Butter-flavored cooking spray, for coating the baking dish 3 pounds Fuji apples, peeled and sliced 2 tablespoons unsalted butter
1 tablespoon agave syrup
1/2 teaspoon kosher salt
One 16-ounce can sliced peaches, drained
1 tablespoon cornstarch
1 teaspoon almond extract
1 teaspoon ground cinnamon
1 large orange, for zesting
2 packages ready-made pie dough (2 dough pieces in each package; roll out 3 dough pieces to fit a 9-by-13-inch baking dish; reserve the fourth piece for another use) 2 large egg yolks, whisked 1 cup brown sugar
Instructions: Preheat the oven to 350 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray. Place a large skillet over medium heat. Add the apples, butter, agave and salt; mix and let simmer down for 10 minutes. Remove from the heat and allow to cool down. In a large bowl, combine the cooked apples, peaches, cornstarch, almond extract and cinnamon and mix well. Zest half of the orange into the mixture and mix again. Place one of the rolled-out pie crusts in the bottom of the prepared baking dish. Bake until very light brown, about 5 minutes. Remove from the oven and add about half of the fruit filling to the baking dish, filling it about halfway. Cover the fruit with the second pie crust. Bake until golden brown, another 10 minutes. Add the remaining fruit mixture, filling the baking dish to the top. Cover the cobbler with the third rolled-out pie crust and pinch it to the rim of the baking dish to seal. Cut 3 slits across the top of the crust, brush on the egg yolk and sprinkle with the brown sugar. Zest the remainder of the orange over the top. Bake until the fruit juices are bubbling and the crust is a dark golden brown, about 40 minutes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 56495,"Moroccan-Spiced Chicken in Banana Leaf One 28-ounce can crushed tomatoes with liquid 1 cup chicken broth
1/4 cup green olives, pitted
1/8 teaspoon crushed cardamon
3 cloves garlic, minced
2 carrots, peeled, and diced
1 red bell pepper, diced
1 white onion, diced
2 tablespoons granulated garlic
1/2 teaspoon cayenne
Kosher salt
4 boneless, skinless chicken breasts, quartered
1 tablespoon extra-virgin olive oil
2 tablespoons ras el hanout or any Moroccan spice seasoning
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
6 trimmed banana leaves, each 12 inches square
2 tablespoons lemon zest
2 tablespoons fresh cilantro, chopped
Instructions: Prepare a grill for medium heat. In a large bowl, mix together the crushed tomatoes, chicken broth, olives, cardamon, garlic, carrots, bell pepper, onion, 1 tablespoon of the granulated garlic, 1/4 teaspoon of the cayenne and 1 teaspoon salt. Add to a cast-iron pan and put on the grill over direct heat. Bring to a rapid boil, close the lid and boil for 2 to 3 minutes. Remove from the heat and let cool to room temperature.
Toss the chicken pieces in a bowl with the olive oil, then add the ras el hanout, cumin, cinnamon, remaining 1 tablespoon granulated garlic, remaining 1/4 teaspoon cayenne and 1 teaspoon salt and mix until uniformly covered.
Arrange the banana leaves on a baking sheet. Place 2 to 3 pieces of chicken on each leaf. With a slotted spoon or fork, cover the chicken with the sauce. Sprinkle a teaspoon each of the lemon zest and cilantro on top of each portion. Fold each banana leaf like an envelope and secure with cook\u2019s twine or toothpicks.
Place the baking sheet with the banana envelopes on the grill over direct heat and cook until the chicken is cooked through but still juicy, 30 to 35 minutes. Serve immediately.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 56496,"Salt Crust Dough 8 cups Kosher salt 8 cups all-purpose flour, plus additional for rolling out dough 1/4 cup dried oregano 1/4 cup dried thyme 1/4 cup chopped dried rosemary 1/4 cup fennel seeds 1/4 cup cumin seeds 8 egg whites 4 cups cold water Instructions: Place all of the ingredients in a large bowl and knead in the bowl until completely mixed. Cover with plastic wrap and refrigerate for at least 1 hour or overnight. When ready to use, dust a large piece of parchment paper with flour. Place a portion of the dough on the paper and cover with a second piece of parchment. Using a rolling pin, roll out the dough to 1/4-inch thickness. Remove the top piece of parchment. Invert the dough over the food to be covered and remove the other sheet of parchment. Adjust the shape of the dough and remove any excess as needed ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 56497,"Red Wine Cooked Apples with Pecan Crumble 1/4 pound (1 stick) unsalted butter, melted, plus additional for buttering the casserole dish 1 1/4 cups all-purpose flour
1/3 cup chopped pecans
1/4 cup dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
10 black peppercorns 3 cloves
1 cinnamon stick
4 green apples, peeled, cored and quartered
One 750-milliliter bottle red wine
About 2 tablespoons granulated sugar
Instructions: For the crumble: Preheat the oven to 375 degrees F. Butter an 8-inch square casserole dish. Combine the flour, pecans, brown sugar, granulated sugar, cinnamon and melted butter in a large bowl. For the cooked apples: Put the peppercorns, cloves and cinnamon stick in a piece of cheesecloth and tie it closed. Place the apples in a pot with the spices and wine. Cook over medium heat until the apples are slightly tender, about 5 minutes. Remove the apples and continue to reduce the wine until it thickens, adding granulated sugar to taste. Dice the apples into large pieces and place into the prepared dish. Discard the spice bag and pour the liquid over the apples. Top with the crumble and bake until warmed throughout and golden brown, about 30 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 56498,"Schiacciata Con l'Uva: Focaccia Topped with Grapes 1 pound/500 g prepared pizza dough 1 bunch red grapes 1 cup/250 ml sugar 2 sprigs fresh rosemary 3 tablespoons/45 ml extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F. On a marble work table, stretch and flatten out the dough to about 1/4-inch thick. Place the dough onto a greased baking tray leaving 1/2 of the dough off the pan. Add 1/2 the grapes and squish the grapes with your hands to release the juices into the dough. Sprinkle 1/2 cup sugar and add 1 rosemary sprig. Drizzle the dough with 1 1/2 tablespoons olive oil. Gently fold over the remaining dough over the grapes and pinch down the ends. Repeat the process using the remaining grapes, sugar, rosemary, and olive oil. Cook for approximately 20 minutes. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 56499,"Nutty Breadsticks 2 scant tablespoons or 2 (1/4-ounce) packages active dry yeast 2 1/2 cups warm water (about 105 to 115 degrees) 2 tablespoons vegetable shortening 2 tablespoons granulated sugar 2 teaspoons salt 6 to 7 cups unbleached flour 1 cup finely chopped salted, roasted peanuts Instructions: In a large bowl, stir yeast into water to soften. Add shortening, sugar, salt, and 3 cups flour. Beat vigorously for two minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn dough out onto an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. Turn the dough out onto a lightly oiled work surface and divide into 48 pieces for thick breadsticks or 72 pieces if you prefer thinner ones. Roll each piece into a 10-inch long strand. Scatter the nuts over the work surface. Lightly roll the strand in the nuts so the strands become coated. Place on well-greased baking sheets. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes. About 10 minutes before baking, preheat oven to 400 degrees. Bake thick breadsticks for 20 minutes, thin ones for 15 minutes. Immediately remove breadsticks from baking sheets and cool on a rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56500,"Crab and Bacon Quiche One 9-inch frozen pie shell 1 cup shredded fontina cheese 3/4 cup jumbo lump crabmeat, picked through for shells 1/4 cup chopped cooked bacon 1 1/4 cups heavy cream 3 large eggs Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh parsley Instructions: Par-bake the crust according to package directions. Let cool slightly before adding the filling. Combine the fontina, crabmeat and bacon in a medium bowl and sprinkle the mixture into the crust in an even layer. Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Stir in the parsley. Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56501,"Country French Omelet 1 tablespoon good olive oil 3 slices thick-cut bacon, cut into 1-inch pieces 1 cup (1-inch-diced) unpeeled Yukon Gold potatoes Kosher salt and freshly ground black pepper 5 extra-large eggs 3 tablespoons milk 1 tablespoon unsalted butter 1 tablespoon fresh chopped chives Instructions: Preheat the oven to 350 degrees. Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate. Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon. Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot. ","[Burgundy, Chardonnay, Sauvignon Blanc, Pinot Grigio]" 56502,"Lychee Lillet Cocktails 1 (20-ounce) can lychees in syrup 2 1/2 cups Lillet (orange wine), chilled 2 teaspoons rosewater 1 teaspoon bitters (recommended: Peychaud's) Orange twists or slices Instructions: Puree half of the lychees and all of the syrup in a blender until all lychees are liquefied. Strain through a fine mesh strainer, pressing down to get the most from the lychees into a clean pitcher; discard the fibrous solids. Add the Lillet, rosewater and bitters. Refrigerate to chill thoroughly, if needed. Pour into chilled flutes, martini, or fun juice glasses, and garnish with an orange twist or slice. Drink. ","[Ros, Sauvignon Blanc, Chenin Blanc]" 56503,"Spinach, Bacon and Potato Omelet: Tortilla de Papa y Carne de Cerdo con Espinaca 8 slices bacon 2 large potatoes diced 1 tablespoon olive oil 2 tablespoons butter 1 teaspoon sofrito, (recommended, my blend; alternatively Goya Sofrito) 1/2 teaspoon salt 1/2 teaspoon pepper 10 eggs beaten 1 1/2 cups chopped spinach Crusty bread, for serving Instructions: Preheat the broiler. Arrange the bacon on a baking sheet in a single layer. Place under the broiler, cook for 4 minutes, remove from the oven and flip each piece to its opposite side. Place back under the broiler and cook until crisp. Remove from the baking sheet and drain on 3 paper towels. Set aside. Boil the potatoes in 2 to 3 cups of water until tender. Drain and set aside. In a 12-inch nonstick oven proof saute pan heat the olive oil and butter on medium heat. Add the sofrito and stir-fry until golden brown. Add the potatoes and cook for 8 to 10 minutes, seasoning with salt and pepper, to taste. Beat the eggs until fluffy and add the spinach, mix well. Pour the egg mixture over the potatoes and shake the pan a bit while the eggs begin to set. Using a heat resistant spatula pull the egg mixture from the sides of the pan slightly tipping the pan in the same direction allowing the eggs to fill up the space. Repeat 2 or 3 more times going around entire pan. Place the pan under the broiler for 10 minutes or until golden brown on top. Cut into wedges and serve with warm crusty bread or whole-grain toast! ","[Rioja, Tempranillo, Garnacha, Barbera]" 56504,"Juicy Orange Mojito 1 lime, diced 6 fresh mint leaves 1 tsp. raw sugar 1 oz. Myers's Dark Rum 1 oz. Myers's Coconut Rum 1 oz. orange juice Splash of soda water Garnish: pineapple wedge and orange slice Instructions: Place the diced lime in the bottom of a 10-ounce glass. Pinch apart the mint leaves and add to the glass. Top the mixture off with raw sugar. Muddle the ingredients together for about 10 seconds or until well blended (this is the best way to bring out the full flavor of the fruit).
Fill the rest of the glass with ice, then pour in dark rum and coconut rum. Add orange juice and soda water. Give the mix a good stir. Garnish with a pineapple wedge and an orange slice on the edge of the glass. ","[Moscato, Sauvignon Blanc, Pinot Grigio, Cava]" 56505,"Veal Suitcases Perugina 8 veal scaloppine, about 3 ounces each 8 very thin slices prosciutto (about 4 ounces) 8 ounces fresh mozzarella, cut into 8 slices Salt and freshly ground pepper 1/4 cup unbleached all-purpose flour 2 tablespoons unsalted butter 2 tablespoons extra virgin olive oil 1/2 cup dry Marsala 1 tablespoon freshly squeezed lemon juice 2 tablespoons minced fresh flat-parsley Instructions: Lay a sheet of plastic wrap out on a work surface. Place a piece of veal on the plastic, and cover with another sheet of plastic. Pound the meat with a meat pounder or other flat utensil until it is uniformly 1/8 inch thick. Repeat with remaining pieces. (The butcher could also do this step.) Lay the veal out on the work surface. Top each piece with a slice of prosciutto and then a slice of cheese. Fold the veal over to completely enclose the prosciutto and cheese and secure with toothpicks. You should have nice little flat pachages about 3 by 2 inches. Sprinkle both sides of the veal with salt and pepper, to taste. Place the flour on a small plate and dredge the veal packages in the flour, shaking off any excess. Heat the butter and oil in a large skillet over medium-high heat. When the butter foam subsides, add the meat and brown on both sides, turning as necessary. Reduce the heat if necessary to keep the veal from burning. When the packages are golden brown, transfer them to a heated plate. Add the Marsala to the pan juices and stir well to release the browned bits on the bottom of the pan. Reduce the heat to low, return the veal to the pan, and simmer for 2 to 3 minutes, with a lid slightly ajar, until the meat is tender and cooked through. Return the veal to the heated plate. Add the lemon juice and parsley to the pan, increase the heat, and cook for 1 minute, or until the sauce has thickened. To serve, remove the toothpicks and serve 2 little suitcase, drizzled with the sauce, per person. Serve immediately. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 56506,"Sandra's French 75 4 ounces gin 4 tablespoons cherry juice 8 dashes bitters 1 bottle chilled Champagne or sparkling wine 4 cherries, for garnish Instructions: Into a Champagne flute, add 1 ounce gin, 1 tablespoon cherry juice and 2 dashes of bitters. Fill the flute with Champagne and garnish with a cherry. ","[Champagne, Prosecco, Cava]" 56507,"Grilled Pound Cake with Grilled Peaches and Cinnamon-Vanilla Syrup 1 cup sugar 1 cinnamon stick
1/2 teaspoon vanilla extract
3 firm-ripe peaches, halved and pitted
One 1-pound pound cake, ends trimmed, cut into six 1-inch-thick slices 1 tablespoon unsalted butter, melted
Lightly sweetened whipped cream, for serving
Instructions: Combine the sugar and cinnamon stick with 1 cup water in a small saucepan and bring to a simmer, stirring until the sugar is dissolved. Simmer until slightly reduced, about 3 minutes. Remove from the heat, stir in the vanilla and let stand for 10 minutes. The syrup can be made up to 3 days ahead and kept refrigerated; reheat until warm before serving. Meanwhile, prepare a grill for medium heat, making sure the grates are very clean. Brush the cut-sides of the peaches and one side of the pound cake slices with the butter. Grill the peaches, cut-side down, until well marked, about 5 minutes. Transfer to a cutting board and cut into wedges. Grill the pound cake slices, buttered-side-down, until lightly marked, about 2 minutes. Serve each slice of pound cake with the wedges of half a peach; drizzle with syrup and top with a dollop of whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 56508,"Kardea's Crawfish Pie 1 tablespoon butter, plus more for greasing 1 tablespoon olive oil
1/2 cup minced yellow onion 1/2 cup chopped green bell pepper 2 cloves garlic, minced
1 pound fresh crawfish tail meat 1/2 cup chopped red bell pepper 1 teaspoon seafood seasoning, such as Old Bay 6 ounces cream cheese, at room temperature 1/2 cup half-and-half, plus more if needed 1 cup shredded asiago cheese
One 17.3-ounce package puff pastry 2 eggs, beaten Salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Grease 4 single-serving clay pots or souffle dishes. In a pan set over medium-low heat, add the butter and oil. Add in the onions, green peppers and garlic and saute until the onions are transparent. Add the crawfish, seafood seasoning and red pepper, and cook 2 minutes stirring frequently. Add the cream cheese and stir until melted, then add the half-and-half. Add half of the asiago and stir. Cut the puff pastry to fit the shape of the serving dishes, and then set aside. Divide the mixture into the prepared dishes. Sprinkle with remaining asiago, then place the puff pastry on top. Brush the egg wash over the pastry, then bake until the tops are golden, 15 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56509,"Roasted Garlic Burger 2 pounds ground chuck Sea salt, preferably gray sea salt, and freshly ground black pepper to taste 1/4 cup Roasted Garlic Paste, recipe follows 1 loaf good crusty bread, cut into 4 sections 1/2 cup extra-virgin olive oil 1 pound peeled garlic cloves, store bought Gray sea salt and freshly ground pepper Instructions: Preheat the grill. In a bowl, mix the meat, salt and pepper, and the roasted garlic paste. Form 4 burgers by using a mold, the top of a lid, or your hands. Wrap in plastic wrap and refrigerate until you are ready to grill them. Cook burgers over a hot fire until desired temperature is reached. Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast. Place the burger in the bread, and top with your favorite condiments. Preheat the oven to 375 degrees F. Heat an ovenproof saucepan on the stovetop. When it's hot, add the extra-virgin olive oil. Next, add the cloves and season with salt and pepper. Let the cloves begin to caramelize, then put the pan in the preheated oven. Roast cloves in the oven for about 30 minutes or until they are nicely browned. (Starting the garlic on the stove will save at least 20 minutes of roasting time). Let cool. When cool enough to handle easily, put the roasted garlic into a small bowl, mash with a fork and add oil from the pan until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56510,"Banana Stuffed French Toast, \Ultimate-Style
1/4 cup pancake mix 1/4 teaspoon ground nutmeg 2 teaspoons ground cinnamon 1/4 teaspoon vanilla extract 1/2 cup sugar 12 eggs 1 cup chopped walnuts 2 cups brown sugar 4 ripe bananas, sliced 1 large (1 1/2 to 2-pound) loaf unsliced French bread About 2 cups crushed crunchy corn cereal (recommended: Corn Flakes) About 12 tablespoons butter Instructions: In a large bowl, combine the pancake mix with enough water to make a thin batter. Add nutmeg, cinnamon, vanilla, sugar and eggs. Whisk together until smooth, about 3 minutes. In a medium bowl, mix together walnuts, brown sugar, and banana slices. Slice the ends off the French bread. Starting at 1 end, measure about a half inch down the loaf and slice the bread 3/4 of the way through. Measure about another half inch, and slice cleanly through the bread. You should have a 1-inch slice of bread with a cut down the middle. Repeat this process until the bread is all sliced up. Take a piece of the cut French bread and stuff a few tablespoons of the banana mixture into the slit in the middle. Add a good amount, but do not overstuff so that the mixture won't stay in the center. Repeat until all the slices are stuffed. Preheat a skillet or flat-top grill over medium-high heat. When the pan is hot, coat it with 2 tablespoons of butter. Pour the crushed-up cornflakes onto a plate. Take a slice of stuffed bread and dip it into the egg mixture, coating both sides liberally. Then press the bread into the cornflakes and flip it to coat both sides. Place the bread on the grill or skillet and cook until golden brown, about 3 minutes per side. Flip the toast over and cook the other side. Repeat the coating and cooking process for each slice of bread, and add more butter to the grill or skillet as necessary, about 2 tablespoons of butter per slice. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 56511,"Penne with Vodka Sauce and Mini Meatballs Kosher salt 12 ounces penne pasta 8 ounces ground beef chuck 3/4 cup grated parmesan cheese (about 1 1/2 ounces) 1/4 cup breadcrumbs 1 large egg, lightly beaten 3/4 cup chopped fresh basil 3 cloves garlic (1 minced, 2 sliced) 2 1/2 pounds beefsteak tomatoes, halved 2 tablespoons extra-virgin olive oil 1/4 cup vodka 1/4 cup heavy cream Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, mix the beef, 1/4 cup parmesan, the breadcrumbs, egg, 1/2 cup basil, the minced garlic and 1/2 teaspoon salt in a large bowl with your hands until just combined. Form into 3/4-inch meatballs (about 20). Grate the tomatoes into a medium bowl; discard the skins. Heat a large nonstick skillet over medium heat. Add the olive oil, then the meatballs. Cook, turning, until browned on all sides, 2 to 3 minutes. Add the sliced garlic and cook until just golden, about 1 minute. Gradually add the vodka, then the grated tomatoes and cream. Bring to a simmer and cook until the sauce thickens and the meatballs are cooked through, 8 to 10 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Add the pasta and the remaining 1/4 cup basil to the skillet; toss, adding the reserved cooking water as needed to loosen. Remove from the heat and add the remaining 1/2 cup parmesan; toss. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 56512,"Avocado Hummus with Crispy Pita Chips 1/3 cup extra-virgin olive oil 1 teaspoon chili or dried chipotle powder Zest of 2 large limes, optional 2 whole wheat or plain pita breads, split in half horizontally 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper One 15-ounce can cannellini beans, rinsed and drained 1 large or 2 small avocados, seeded, peeled and coarsely chopped 1/2 packed cup arugula
1/3 cup fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
1 clove garlic, smashed
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
2 tablespoons extra-virgin olive oil Instructions: For the pita chips: Place an oven rack in the center of the oven and preheat to 350 degrees F.
In a small bowl, whisk together the oil, chili powder and lime zest if using. Brush the mixture on both sides of the bread halves using a pastry brush. Sprinkle the breads with the salt and pepper. Cut each bread half into 8 wedges and place in a single layer on a baking sheet. Bake until crisp and golden, 15 to 18 minutes.
For the hummus: Combine the beans, avocado, arugula, parsley, lemon juice, garlic, salt and pepper in the bowl of a food processor. Pulse until the mixture is coarsely chopped. Gradually add the olive oil until the mixture is creamy. Season with salt and pepper.
Spoon the hummus into a serving bowl and serve the pita chips alongside. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 56513,"Brownies with Coconut Frosting Cooking spray 2 ounces unsweetened baking chocolate 1/3 cup solid vegetable shortening, such as Crisco 2 large eggs 1 cup sugar 2/3 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup chopped pecans 1 teaspoon vanilla extract Coconut Frosting, recipe follows 1 cup evaporated milk 1 cup sugar 4 egg yolks 1/2 cup butter (1 stick) 10 ounces fresh or frozen grated coconut, thawed 1 1/2 cups nuts (pecans, walnuts or almonds), finely chopped 1 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. Spray or grease the bottom of an 8-by-8-by-2-inch pan.
Melt the chocolate with the shortening in the microwave or over a double boiler. Cool slightly. In a mixing bowl, beat the eggs well. Add the sugar and combine thoroughly, then stir the chocolate mixture.
Sift the flour together with the baking powder and salt, and stir into the flour mixture. Stir in the pecans and vanilla extract.
Spread the batter evenly in the prepared pan. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in pan for 5 minutes and cut into squares. These are delicious warm or cold. Spread with Coconut Frosting. Combine the evaporated milk, sugar and egg yolks in a saucepan. Stir with a wire whisk until the yolks are fully incorporated. Add the butter, melt, and bring to a simmer. Cook until the mixture thickens, 12 to 15 minutes, stirring constantly. Add the coconut, nuts and vanilla extract and let cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 56514,"Crispy Eggplant Parmesan 2 tablespoons canola oil 1 medium onion, chopped 1 tablespoon chopped garlic 1/2 teaspoon red pepper flakes 2 teaspoons Italian seasoning 1 (28-ounce) can crushed tomatoes Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 2 eggs 1/2 cup water 1 cup dried Italian bread crumbs 1/2 cup cornmeal 1/4 cup grated Parmesan, divided 2 eggplants 1 cup shredded mozzarella cheese 2 tablespoons chopped parsley leaves, for garnish Instructions: In a large pot over medium-high heat, add the canola oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the 2 teaspoons Italian seasoning, tomatoes and season with salt and pepper, to taste. Bring to a simmer and let cook for 10 minutes. Reserve 1 1/2 cups of the sauce for the online round 2 recipe Eggplant and Pasta. Preheat oven to 375 degrees F. Set up a breading station using 3 baking dishes. In the first dish, add the flour and season with salt and pepper, to taste. In the second dish whisk the eggs with 1/2 cup water. In the third dish combine the bread crumbs, cornmeal, 2 tablespoons Parmesan and season with salt and pepper, to taste. Slice the eggplant into 3/4-inch slices. Dredge them in flour, then in the egg wash and then in the bread crumbs. Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 20 to 25 minutes. Reserve 4 slices of eggplant for the online round 2 recipe, Eggplant and Pasta. Turn the oven to broil. Put the eggplant, overlapping, into a flameproof baking dish in 2 rows. Cover each row with about a cup of sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan. Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes. Garnish with parsley and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 56515,"Cheesy Mushroom Spinach Cakes 3 tablespoons extra-virgin olive oil 1 pound cremini mushrooms, halved and thinly sliced Kosher salt and freshly ground black pepper 10 ounces chopped frozen spinach, thawed in microwave 4 minutes, all liquid squeezed 6 ounces Asiago, shredded (about 2 cups) 1 large egg, beaten Whole-grain mustard, for serving Instructions:

1. Preheat the oven to 450 degrees F. Heat a large skillet over medium-high heat. Add the olive oil and then the mushrooms. Cook, stirring occasionally, until the mushrooms are a rich golden brown, 10 to 12 minutes. Season with salt and pepper. Transfer the mushrooms to a bowl and cool slightly.
2. Add the spinach, cheese and egg to the mushrooms and stir together to combine; it's nice if there are pockets of cheese in the mixture.
3. Line a baking sheet with parchment. Using a 1/4 cup dry measuring cup as a mold, tightly pack some of the mixture into the cup to make a cake. Tap the cake out of the cup on to the prepared pan. Repeat with the remaining mixture to make 8 cakes. Bake until the cheese is golden, about 12 minutes. Serve hot with whole-grain mustard. ","[Chardonnay, Sauvignon Blanc, Chianti, Tempranillo]" 56516,"Game Hens with Brussels Sprouts and Chestnuts 1 tablespoon chopped fresh thyme 2 teaspoons salt 1 teaspoon freshly ground pepper 4 Cornish game hens, 1-1 1/2 pounds each 2 teaspoons butter 2 teaspoons extra-virgin olive oil 1 large red onion, peeled and cut through the root end into 8 wedges 2 pounds Brussels sprouts, trimmed and cut in half if large (about 6 cups) 16 ounces jarred roasted chestnuts (2 1/2 cups; see Shopping Tip) 2 tablespoons white-wine vinegar Instructions: Game hens are even easier to prepare than chicken and help make your celebration more festive. Their buttery flavor complements roasted Brussels sprouts and chestnuts.;
4. Preheat oven to 375degreesF. Combine thyme, salt and pepper in a small bowl. 2. Remove giblets (if included) from game hens and trim any excess skin. Loosen the skin over the breast and thigh meat and rub half the thyme mixture under the skin. Tie legs together with kitchen string. 3. Heat butter and oil in a large roasting pan set over 2 burners on medium heat. Add the game hens and brown on all sides, turning occasionally, 10 to 12 minutes. 4. Add onion to the pan, transfer to the oven and roast for 10 minutes. Add Brussels sprouts and roast for 20 minutes. Stir chestnuts and the remaining thyme mixture into the pan. Continue roasting until an instant-read thermometer inserted into a thigh registers 165degreesF, 10 to 15 minutes more. 5. Transfer the game hens to a large cutting board and let rest for 10 minutes. Place the roasting pan over 2 burners on medium heat. Toss the vegetables with vinegar and bring to a simmer, gently stirring and scraping up any browned bits. Remove the string from the game hens, turn breast-side down and slice in half lengthwise using a large heavy knife, cutting straight through to the breast side. Serve the game hens with the vegetables. NUTRITION INFORMATION: Per serving: 313 calories; 7 g fat (2 g sat, 2 g mono); 93 mg cholesterol; 39 g carbohydrate; 24 g protein; 6 g fiber; 656 mg sodium; 875 mg potassium. Nutrition bonus: Vitamin C (140% daily value), Potassium (25% dv), Folate (23% dv), Vitamin A & Iron (15% dv). 2 Carbohydrate Servings Exchanges: 2 starch, 1 vegetable, 3 lean meat TIP: Shopping tip: Cooked peeled chestnuts are available in jars in the baking aisle or with seasonal foods at many supermarkets. MAKE AHEAD TIP: Equipment: Kitchen string From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris ","[Chardonnay, Barolo, Tempranillo, Garnacha]

" 56517,"Asparagus Shiitake Chicken with Sesame Rice Asparagus Shiitake Chicken: 1 lb fresh asparagus 2 cloves garlic, finely chopped 2 (3.5-oz) packages shiitake mushrooms 1 lb chicken breast tenders ? cup all purpose flour, divided 1 cup unsalted chicken stock (or broth) ? cup honey ? cup reduced-sodium soy sauce 1 teaspoon ginger spice paste ? teaspoon red pepper flakes 1 tablespoon sesame oil ? cup presliced green onions Sesame Rice: 1 (10-oz) package frozen brown rice Juice of 1 lime ? cup presliced green onions 1 teaspoon toasted sesame seeds (optional) Instructions: Asparagus Shiitake Chicken: 1. Cut asparagus into 1/2-inch pieces, removing tough root end. 2. Chop garlic. 3. Remove and discard mushroom stems; cut mushrooms into quarters. 4. Cut chicken into small bite-size pieces; place in medium bowl (wash hands). 5. Sprinkle 2 tablespoons flour over chicken and toss until evenly coated. Whisk in second bowl: remaining 2 tablespoons flour, stock, honey, soy sauce, ginger paste, pepper flakes, and garlic until blended; set aside 6. Preheat large, nonstick saute pan on medium-high 2-3 minutes. Place oil in pan, then add chicken; cook and stir 3-4 minutes or until browned. Remove chicken from pan. 7. Place asparagus, mushrooms, and green onions in same pan; cook and stir 3-4 minutes or until mushrooms are tender. 8. Reduce heat on pan to low. Stir in chicken and soy sauce mixture; simmer 2-3 minutes or until chicken is 165degreesF and sauce begins to thicken. Serve.\n\nSesame Rice: 1. Microwave rice following package instructions. Squeeze lime for juice (1 tablespoon). 2. Stir remaining ingredients into rice. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 56518,"Fresh Blueberry Fizz 1/4 cup fresh blueberries, plus 3 blueberries for garnish 2 ounces gin
1 ounce Fresh Mint Syrup, recipe follows A splash of club soda
1 small sprig fresh mint, for garnish
3/4 cup sugar 1 large bunch fresh mint (about 1 ounce)
Instructions: Add the blueberries to a cocktail shaker and crush with a muddler. Add the gin, Fresh Mint Syrup and enough ice to fill the cocktail shaker. Cover tightly and shake vigorously for a few seconds, until the mixture is very cold. Double-strain into a lowball glass filled with crushed ice. Top with a splash of club soda. Thread 3 blueberries and the mint sprig on a small skewer and set on the side of the glass for garnish. Serve immediately. Stir together the sugar and 3/4 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the sugar completely dissolves, 3 to 5 minutes. Turn off the heat. Use your hands to tear the bunch of mint in half and add it to the saucepan. Using a spoon, press down the mint to make sure that it is completely submerged. Allow the syrup to cool to room temperature in the saucepan, about 1 hour. Strain the mixture through a fine-mesh strainer set over a small bowl or liquid measuring cup. Use the back of a spoon to press down on the mint to extract as much flavor as possible. The syrup can be used immediately and will keep in the refrigerator for up to 2 weeks. ","[Gin, Prosecco, Sauvignon Blanc, Ros]" 56519,"Spiced Mocha Lassi 2 cups hot espresso 1/4 cup sugar
1 strip orange peel 8 whole cloves
2 cinnamon sticks
2-inch piece fresh ginger, roughly chopped 3/4 cup to 1 cup freshly squeezed orange juice 1 cup plain nonfat Greek yogurt
1 ripe banana, peeled and chopped
2 tablespoons Dutch-processed cocoa powder
Instructions: Make the spiced coffee ice cubes: Combine the espresso, sugar, orange peel, cloves, cinnamon sticks and ginger in a medium bowl until the sugar dissolves. Cool to room temperature, and then cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Strain the coffee mixture through a fine-mesh sieve set over a large bowl and discard the solids. Divide the mixture among 2 ice cube trays and freeze until solid, at least 2 hours. Make the lassi: Add 3/4 cup orange juice, the yogurt, banana and cocoa powder to a blender and puree until smooth (if you'd like the lassi to be a bit thinner, blend in the remaining 1/4 cup orange juice). Add a few spiced ice cubes to the blender and puree. Pour the lassi into glasses and add 2 more spiced ice cubes to each glass. Serve immediately. ","[Syrah, Zinfandel, Merlot, Cabernet Sauvignon]

" 56520,"Marinated Seared Tuna 1/2 cup soy sauce 1/4 to 1/2 cup rice wine vinegar 2 teaspoons sambal oelek 4 scallions, white and light green sliced and finely chopped, dark green sliced on an extreme bias for garnish 2 cloves garlic, smashed and finely chopped 1 1/2 inches ginger, peeled and grated Four 6-ounce sushi-grade tuna steaks, preferably in logs about 2- by 2- by 4-inches Peanut oil, for searing Instructions: In a flat, shallow dish, combine the soy, rice vinegar, sambal, white and light green scallions, garlic and ginger. Add the tuna and roll around to get the marinade on all sides. Cover and let sit in the fridge for up to 2 hours, turning the tuna periodically.
Remove the tuna from the fridge and let sit in the marinade outside of the fridge for 20 to 30 minutes.
When the tuna has come to room temperature, remove it from the marinade. With a paper towel, gently remove some of the excess marinade.
Coat a large saute pan with peanut oil and bring it to a VERY high heat. When the pan is VERY hot but not quite smoking, pull the pan off the heat and add the tuna to the pan. Return the pan to the heat and sear the tuna for 1 minute on each side.
Remove the tuna from the pan, let rest for 4 to 5 minutes and slice into 1/4 to 1/2-inch thick slices. Sprinkle with the dark green sliced scallion tops.
Serve immediately with a little extra soy on the side if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 56521,"Sweet Corncakes with Mixed Pestos or Crab Filling 3 ears corn 2 eggs 1 1/2 tablespoons flour Pinch sugar Pinch cumin (omit if making crab cakes) Pinch salt Cilantro pesto, recipe follows Broccoli pesto, recipe follows Crab filling, recipe follows 1 cup minced fresh cilantro 1/4 cup grated imported Parmesan cheese
1/2 garlic clove, grated
1/2 cup nonfat or part-skim ricotta cheese
1 teaspoon fresh lemon juice
1/2 jalapeno pepper, roasted, peeled, and seeded
1 cup broccoli florets 1/4 cup grated imported Parmesan cheese 1/4 cup grated sharp Cheddar cheese Tiny pinch mace Steam the broccoli. Refrigerate to cool, about 15 minutes. 1 tablespoon mayonnaise 1 tablespoon minced scallion, white part only 1 teaspoon capers 1 tablespoon chives 1/2 pound lump crabmeat, shells removed Instructions: Bring a large pot of water to a rolling boil over high heat and plunge the corn into it. Cover, and when the corn returns to a boil, turn off the heat. Let the corn sit for 5 minutes.
Using tongs, lift out the corn and rinse with cold water to cool. Scrape the kernels off the cob, and put them into the work bowl of a food processor. Add the eggs and flour, and process in short pulses until the mixture is still coarse in texture but even in color and well-combined. Stir in the sugar, cumin if making plain corn cakes, and salt.
Rub a little olive oil over the surface of a heavy nonstick pan or griddle, and heat until a bit of batter dropped on the surface bubbles in the center and browns on the bottom.
If making plain corn cakes, pour 3 tablespoons of batter into the pan or onto the griddle. When bubbles form on the surface and the bottom has browned, about 3 to 4 minutes, flip it over (using a nonmetallic spatula) to brown the other side, about 3 to 4 minutes more. Transfer to a warm plate and cover with foil to keep warm, and repeat until you've used up all the batter. Serve each corncake spread with one of the pestos and/or garnished with sour cream, yogurt cheese, and salsa, if you'd like. If making crab-filled corncakes, pour 3 tablespoons of batter into the pan or onto the griddle, and when bubbles form on the side and the bottom is lightly browned, about 4 minutes, place a generous spoonful of Crab Filling in the center.
Cover the filling with another 3 tablespoons of corn batter. Using a nonmetallic spatula, carefully flip the corncake to cook the other side until brown, about another 4 minutes. Transfer the corncake to a plate and cover with foil to keep warm. Serve the crab cakes garnished with sour cream, yogurt cheese, alfalfa sprouts, cherry tomatoes, and/or slivers of ripe avocado. Combine all of the ingredients in the bowl of a food processor or blender. Process to make a smooth, dense paste. In a food processor or blender, make a dense paste by blending the broccoli, Parmesan, and Cheddar. Add the mace and process again to distribute it throughout the pesto. In a bowl, combine the mayonnaise, scallion, capers, chives, and crabmeat. Stir well with a fork to blend the ingredients evenly. Refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 56522,"Macaroni and Cheese 6 tablespoons butter 1/2 cup all-purpose flour 4 cups milk, warm 1 teaspoon dry mustard 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon cayenne pepper Dash salt and freshly ground black pepper Dash hot sauce Dash Worcestershire sauce 3 cups shredded Cheddar 1 pound cavatappi pasta, cooked al dente 1 cup crushed potato chips 5 slices cooked bacon, crumbled 1/2 cup freshly grated Parmesan, for topping Instructions: Heat oven to 350 degrees F. Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to stir while adding the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce and Worcestershire. Stir in the 3 cups of Cheddar until it melts. Pour the cheese sauce over the noodles and add to a 3 quart casserole dish. Sprinkle the chips, bacon and Parmesan on top and bake for 35 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56523,"Pork Roast Stuffed with Ham and Cheese Kosher salt and freshly ground black pepper 1 (2 pound) boneless pork loin roast 4 slices deli ham 4 slices Swiss or gruyere cheese 3 tablespoons vegetable oil 2 carrots, chopped 1 onion, chopped 2 teaspoons all-purpose flour 1 cup white wine 1/4 cup chicken stock 2 teaspoons dried thyme 8 ounces small white mushrooms, halved 1/4 cup sour cream 1 tablespoon finely chopped fresh parsley Instructions: Liberally salt and pepper the pork loin on all sides. On a sturdy work surface, slice the pork roast 4 times evenly, about 3/4 of the way down the roast. Wrap each ham slice around each cheese slice and place 1 into each of the 4 cuts. Tie the roast with kitchen string, or secure the roast closed with toothpicks. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Sear the pork loin quickly so that the roast gets color, but the cheese doesn't melt. Remove the roast and set aside. Add the carrots and onions to the pan and cook until the onions are translucent and the vegetables are softened. Add the flour and stir to mix. Deglaze with the wine, and add the roast back into the pan along with the chicken stock and thyme. Season with salt and pepper. Cover and simmer on low for 1 hour 30 minutes. Remove the roast from the pan once it's cooked and reduce the sauce for 5 minutes. Meanwhile, heat a large saute pan over high heat, add the remaining 1 tablespoon oil and then the mushrooms. Toss to coat in the oil and season with salt and pepper, to taste. Cook the mushrooms until they are golden, then add to the sauce. Whisk in the sour cream to the sauce. Slice the pork roast and serve with sauce poured on top. Garnish with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56524,"S'mores Brownies Nonstick cooking spray, for the pan 2 sleeves graham crackers (18 crackers)
1 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/4 teaspoon kosher salt
10 tablespoons unsalted butter, melted
2 large eggs 1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted and slightly cooled
1/2 cup cocoa powder
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ancho cl powder
1/4 teaspoon kosher salt
1/4 cup semisweet chocolate chips
2 cups mini marshmallows 1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups powdered sugar
2 cups marshmallow creme
1/2 teaspoon vanilla extract
Instructions: For the graham cracker layer: Preheat oven to 350 degrees F. Grease and line an 8-inch square baking pan with parchment, leaving a 1-inch overhang on each side. Add the graham crackers, cinnamon, chili powder and salt to a food processor and pulse to break up. Add the butter and pulse until the ingredients are combined and the mixture resembles sand. Press the mixture into the prepared baking pan. Refrigerate while you make the brownie layer. For the brownie layer: Combine the eggs, sugars and vanilla extract in a large bowl. Mix until well combined. Add the melted butter, cocoa powder, flour, baking powder, cinnamon, ancho cl powder and salt. Stir to combine, but take care to not overmix. Add the chocolate chips and fold in. Spread the entire brownie layer mixture over the top of the graham cracker crust. Bake until the top is dry and firm, about 40 minutes. (A cake tester will not come out clean because the brownies are so fudgy!) Let them cool completely. For the marshmallow frosting: Turn the oven to the broil setting. Adjust the oven rack so it's 6 inches from the heat source. Spread the mini marshmallows on an unlined sheet tray, then broil until toasty and charred, about 1 minute. (As an alternative, use a kitchen torch and char until you have your desired level of darkness.) Let cool to touch. Add the butter and powdered sugar to a bowl and beat until fluffy and well mixed. Add the marshmallow creme and vanilla and stir until combined. Set aside. Spread the marshmallow frosting over the top of the cooled brownie. Add the charred mini marshmallows all over. Remove from the pan and cut into squares. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56525,"Garlic Shrimp and Mango Salsa Crostini 24 slices (1/4 inch thick) French baguette 1/4 cup I Can't Believe It's Not Butter!? Original Soft Spread 24 medium fresh shrimp, peeled, deveined and tails removed 2 garlic cloves, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 teaspoons lime juice 1 mango, peeled and diced 1/4 cup red bell peppers, diced 1/4 cup green bell peppers, diced 3 tablespoon cilantro, finely chopped 1 teaspoon honey Instructions: For Crostini Toast

1. Preheat oven to 400 degrees F.
2. Line a baking sheet with parchment paper.
3. Arrange bread slices in a single layer on the baking sheet.
4. Using about 1 tablespoon of I Can't Believe It's Not Butter!® Original Soft Spread, spread each slice of bread evenly.
5. Bake for 10 minutes, or until golden brown. For Garlic Shrimp
6. Wash shrimp with water and pat dry with a paper towel.
7. In a saute pan, melt the remaining I Can't Believe It's Not Butter!® Original Soft Spread over medium-high heat.
8. Add shrimp, garlic, 1/4 teaspoon salt, pepper and 1 teaspoon lime juice.
9. Saute shrimp on both sides for about 3 minutes or until shrimp has turned pink and remove from heat. For Mango Salsa
10. In a small bowl, combine mango, peppers, cilantro, honey, and the remaining lime juice and salt. Gently stir until everything is well incorporated. Set aside.
11. Arrange toast on a serving plate.
12. Top each toast with the mango salsa and place 1 shrimp on top of each. Nutrition Information Per Serving Calories 120, Calories From Fat 15, Saturated Fat 0g, Trans Fat 0g, Total Fat 1.5g, Cholesterol 10mg, Sodium 280mg, Total Carbohydrates 21g, Sugars 2g, Dietary Fiber 1g, Protein 5g, Vitamin A 4%, Vitamin C 10%, Calcium 0%, Iron 6% ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 56526,"Grilled Lobster And Avocado Salad 1 tablespoon Dijon mustard 1 tablespoon chopped shallots 3 tablespoons grapefruit vinegar* (recommended: \O) 1 lime, juiced 3 tablespoons grapefruit oil* (recommended: \O) 3/4 cup extra-virgin olive oil 2 tablespoons chopped parsley leaves 2 tablespoons thinly sliced basil or mint leaves 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 avocados Juice of 1/2 a lime 4 lobster tails Melted butter, for basting 2 red bell peppers, diced 1 jicama, diced 1 Maui onion, diced 2 heads butter lettuce 1/4 cup pine nuts, toasted 1 Maui onion, very thinly sliced 1 pint grape tomatoes, or sweet 100 tomatoes or pear tomatoes Instructions: In a medium bowl, whisk the mustard, shallots, vinegar and lime juice. Slowly whisk in the grapefruit oil and the extra-virgin olive oil. Do not worry if the dressing is not perfectly emulsified. Stir in the herbs, salt and pepper. Set the vinaigrette aside. Bring a large pot of salted water to boil. Preheat grill to high or preheat the broiler. Cut the avocado in half lengthwise. With a spoon carefully remove the avocado meat. Reserve the shells. Cut the avocado into 1/3-inch dice and place in a mixing bowl. Add lime juice and cover closely with plastic wrap. Remove the lobster meat from tail and parboil for 1 minute or until no longer translucent. Place lobster meat on the grill basting with butter just long enough to get a little grill flavor (about 1 minute per side). If cooking indoors, broil until lightly golden. Remove lobster from the grill and dice into approximately the same sized cubes as the avocado. In a large bowl, gently mix the avocado, lobster, red bell pepper, jicama and onion. Drizzle in half of the vinaigrette and carefully stir to mix evenly. Taste for seasoning and add more dressing or salt or pepper, as needed. Generously stuff the avocado shells. This can be prepared a few hours in advance and refrigerated. Place a bed of butter lettuce on chilled salad plates and place avocado half in center of plate. Scatter the lettuce with pine nuts, onion and tomatoes. Drizzle remaining vinaigrette over salad. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 56527,"Black and Tan Sweet \Beer
1 cup butterscotch pudding 1/2 cup hot fudge sauce 1 small chocolate cake or cupcake 1 bag chocolate covered peanuts 1 pint heavy whipping cream 1 tablespoon powdered sugar Instructions: In a large pilsner glass, put the butterscotch pudding into the bottom 1/2. Then a spoonful of hot fudge goes on top. Place a large piece of the chocolate cake on the next layer and sprinkle a tablespoon of the chopped peanuts on top of the cake. Fill the rest of the glass with hot fudge, making sure to cover the cake and peanuts. Leave a 1/2-inch space from the top of the glass empty. Whip the heavy cream and powdered sugar to stiff peaks and spoon 3 to 4 tablespoons of cream on top, letting it slide down the glass like the \foam\ on a beer. Bottoms up! ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 56528,"Skillet-Fried Corn and Tomatoes 2 tablespoons olive oil 1 tablespoon minced garlic 4 cups corn kernels, from about 5 ears corn 2 cups Damn Hot Peppers alla padella, recipe follows 2 tablespoons unsalted butter 1/4 cup thinly sliced fresh chives Sea salt, preferably gray salt, and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 pound green bell peppers, halved, seeded and cut into pieces that are 1-inch 2 jalapenos, cut into 1/8-inch slices 2 teaspoons gray salt, and more if needed 1 cup fresh tomato puree (peel, seed and puree one pound ripe tomatoes in a food processor) Instructions: Heat a large skillet over high heat. Add the olive oil, then the garlic. Saute until the garlic is lightly browned. Add the chiles and saute briefly to release their character. Add the corn and cook briskly, stirring often, until partially cooked, about 3 minutes. Add the damn hot peppers then simmer, stirring, until the corn is just tender, about 2 minutes.
Remove from the heat, whisk in the butter, and stir in the chives. Season with salt and pepper. Transfer to a serving bowl and serve immediately. In a non-reactive saucepan, heat the oil. When the oil is hot add the bell peppers, jalapenos, and gray salt. Cook over medium-high heat for about 15 minutes or until the peppers are partially tender. Stir from the bottom from time to time, adjusting the heat as necessary so that they don't brown. There will still be some liquid left in the pot. Add the tomatoes, lower the heat to simmer and continue to cook for about 30 minutes to reduce the tomato juice and finish cooking the peppers. Add additional salt if needed. Serve warm or room temperature. ","[Chardonnay, Vermentino, Sauvignon Blanc, Garnacha]

" 56529,"Tomato and Black Olive Orzo Salad 2 cups grape tomatoes 3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/2 pound large orzo pasta 1/4 cup crumbled feta
1 1/2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1 clove garlic, smashed
1 tablespoon finely sliced fresh basil
2 teaspoons fresh oregano, torn
1 teaspoon sugar
1 cup pitted kalamata olives, roughly chopped
1 1/2 cups canned chickpeas, rinsed
1 roasted red pepper, finely sliced
1/2 cup sliced pepperoncini peppers, stems removed
1/4 red onion, thinly sliced
2 tablespoons chopped fresh basil Serving suggestion: Mediterranean Sardines with Lemon and Garlic, recipe follows 1 1/2 cups mayonnaise 1/2 cup fat-free Greek yogurt 2 tablespoons finely diced pickles 2 tablespoons finely diced pickled sweet red pepper 1 tablespoon minced red onion 1 tablespoon minced brined capers 1/2 lemon, juiced 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh chives 3 dashes hot sauce Pinch cayenne Kosher salt and freshly ground black pepper 8 whole large, fresh sardines, cleaned but with head and tail intact Flaky sea salt Freshly ground black pepper 8 sprigs fresh thyme 8 sprigs fresh oregano 1 lemon, cut into thin wheels 2 cloves garlic, thinly sliced Extra-virgin olive oil Instructions: Preheat oven to 375 degrees F. Place the tomatoes on a sheet tray and drizzle with olive oil and sprinkle with salt and pepper. Roast until the tomatoes are tender and just bursting slightly but not falling apart, 10 to 12 minutes. Remove from oven and set aside. Cook the pasta in a large pot of boiling salted water until al dente (following package instructions). While the pasta is cooking, make a vinaigrette by pouring the juice from the bottom of the pan the tomatoes cooked in into a mixing bowl. Add the feta, vinegar, mustard, garlic, sliced basil, oregano, sugar, and salt and pepper to taste. Slowly pour in 3 tablespoons of the olive oil while whisking to lightly emulsify. Drain the cooked pasta and toss with the vinaigrette. Add the grape tomatoes, olives, chickpeas, roasted red pepper, pepperoncini peppers, onion and chopped basil and toss to combine.
This is a great salad to serve with Mediterranean Sardines with Lemon and Garlic. For the spicy tartar: Combine the mayonnaise, yogurt, pickles, red pepper, onion, capers, lemon juice, tarragon, chives, hot sauce and cayenne in a mixing bowl. Season with salt and pepper. Stir well, then cover and refrigerate for 15 to 20 minutes to allow flavors to come together. For the sardines: Preheat a grill to high. Rinse the sardines in cold water and pat dry with paper towels. Season the cavity of each sardine with salt and pepper, then place a sprig of thyme and oregano inside each along with a few slices of lemon and garlic. Season outside with salt and pepper. Carefully tie the sardines with butchers twine to help keep them closed during grilling. Wipe down the grill grates with a towel dipped in oil to clean and create a non-stick surface. Carefully place sardines across grates and grill for 3 to 4 minutes, until skin blisters and chars around the edges. Using a spatula, carefully turn the sardines and grill for a further 2 to 3 minutes to cook through. When done, remove to a platter and keep warm until ready to serve. Serve the sardines slathered with the Spicy Tartar. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 56530,"Two Bean Salad 1/2 cup finely chopped red onion 1/4 cup fresh cilantro leaves
1/4 cup olive oil
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
2 serrano chiles, stemmed, seeded and finely chopped
2 cloves garlic, minced
One 15.5-ounce can cannellini beans, rinsed and drained
One 15.5-ounce can red kidney beans, rinsed and drained
Salt and freshly ground pepper Instructions: In a medium glass bowl, whisk together the onions, cilantro, olive oil, lime juice, vinegar, chiles and garlic. Add the beans and stir to combine. Season with salt and pepper. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56531,"All-Purpose Baking Mix 6 cups all-purpose flour 3 tablespoons baking powder 1 tablespoon salt 3/4 cup shortening Instructions: In the bowl of a food processor combine the flour, baking powder and salt. Pulse for 15 seconds. Add the shortening and pulse until the mixture is similar in texture to cornmeal. If you do not have a food processor shift together the flour, baking powder, and salt into a large bowl. Cut in the shortening with a fork or pastry blender until the mixture is similar in texture to cornmeal. Use in recipes that call for Bisquick or all-purpose baking mix. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56532,"Focaccia with Blue Cheese and Honey 2 envelopes active dry yeast 2 cups whole milk, heated to lukewarm 1 teaspoon sugar 5 cups all-purpose flour, plus more for the work surface 1/3 cup extra-virgin olive oil, plus more for brushing 1 1/2 teaspoons kosher salt 2 tablespoons finely chopped fresh rosemary leaves 1 1/2 cups blue cheese, crumbled, for topping 2 tablespoons honey to drizzle, for topping Instructions: In a large bowl or the work bowl of an electric mixer dissolve yeast in the milk. Add sugar and 1 cup of the flour. Mix well and let stand in a warm place about 15 minutes for the yeast to activate. Mix another 2 1/2 cups flour into the yeast mixture with the dough hook attachment until smooth. With the machine running, add 1 cup flour and knead for 6 minutes. Turn out onto a board and lightly knead in remaining 1/2 cup flour. The dough should remain rather wet to ensure a soft and light bread. Shape the dough into a ball and put it in an oiled bowl. Cover with a damp towel and allow to rise in a warm place until doubled in bulk about 20 minutes. Turn dough out onto a lightly floured work surface. Press dough with finger to gently stretch dough to fit in pan, and then use a rolling pin to lightly flatten. Oil an 11 by 17-inch baking sheet with 1/3 cup olive oil. Transfer the dough to the baking sheet. Using your fingertips, nudge the dough into a rectangle. Cover and let rise again until doubled, 30 to 40 minutes. To bake, preheat oven to 400 degrees F. Make indentations all over the dough by pressing with your fingertips being careful not to puncture all the way through the dough. Brush olive oil over the top, filling in the wells. Sprinkle the salt and rosemary over the surface. Bake until crisp on the bottom and golden brown on top, about 30 to 35 minutes. Cut into wedges, top with crumbled blue cheese and honey. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 56533,"Butterscotch Sauce 1 1/4 cups packed light brown sugar 2/3 cup light corn syrup 1/4 cup unsalted butter 1 cup heavy cream 2 teaspoons vanilla extract Instructions: Combine the sugar, corn syrup, butter, and 3/4 cup of the cream in a heavy-bottomed saucepan. Bring to a boil, stirring, over medium heat. Turn the heat to medium-low. Place a candy thermometer in the pan. Boil the sugar, without stirring, until the mixture reaches 234 degrees F., (the soft ball stage). Remove pan from the heat, and carefully add the remaining cream and vanilla. Cool slightly. Serve the sauce warm. To store the butterscotch sauce, pour it into a heatproof jar. Cover with the lid and refrigerate for up to 2 week. To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through. Serve. ","[Chardonnay, Riesling, Moscato, Port]" 56534,"Cranberry Gin Fizz 8 ounces gin 6 ounces cranberry juice 2 ounces orange juice Ginger beer or ginger ale, for topping Thyme sprigs, fresh cranberries and orange peel, for garnish Instructions: Combine the gin, cranberry juice and orange juice in a pitcher and stir. When ready to serve, pour the drink over ice. Top with ginger beer or ginger ale to taste. Garnish with thyme, a few cranberries and orange peel. ","[Gin, Cranberry Juice, Orange Juice]" 56535,"Chestnut Stuffing 1 pound fresh chestnuts 8 cups coarse fresh breadcrumbs, from crusty bread 4 cups diced cornbread 1 cup (2 sticks) unsalted butter, plus more for baking dish 2 celery ribs, chopped 1 extra-large yellow onion, chopped 1 turkey liver, cleaned and finely chopped 1 cup chicken or turkey stock, preferably homemade or low-sodium store bought 1/2 cup fresh flat-leaf parsley leaves, chopped 1/4 cup fresh sage leaves, chopped 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 large eggs, lightly beaten Instructions: Preheat the oven to 450 degrees F. Cut an X into the round end of each chestnut, place on a rimmed baking sheet, put in the oven and add 1/4 cup water to the pan. Roast for 10 minutes; the shells should peel back where cut. Remove from the oven, let cool for a minute or two, and then peel while the chestnuts are still warm. Chop coarsely. Decrease the oven temperature to 350 degrees F. Spread the breadcrumbs on a baking sheet and bake until dry and golden, about 15 minutes. Put in a large bowl with the chestnuts and cornbread. In a large saute pan over medium heat, melt the butter, and then add the celery, onions, and chopped liver, and cook until the vegetables are soft, about 8 minutes. Add to the bowl with the chestnuts. Stir in the chicken stock, parsley, sage, salt, pepper and eggs. Spoon into a buttered 3-quart baking dish and bake, covered, for 30 minutes. Uncover and bake until browned, about 30 minutes. ","[Burgundy, Barolo, Rioja, Tempranillo]" 56536,"Portuguese Green Soup (Caldo Verde) 1/4 cup olive oil, in all 1 cup chopped onion 2 teaspoons chopped garlic 2 cups Idaho potatoes, peeled and thinly sliced 2 quarts water 6 ounces chorizo sausage, thinly sliced Salt and black pepper 1 pound kale, washed, trimmed of the thick stems and thinly sliced Instructions: In a medium soup pot, heat 3 tablespoons of olive oil, add onions and garlic and cook for 2 to 3 minutes until they turn glassy, don't let them get brown. Add potatoes and water. Cover and boil gently over medium heat for 20 minutes. Meanwhile, in a skillet cook sausage until most of the fat is rendered out. Drain and reserve. When the potatoes are tender mash them with a potato masher right in the pot. Add sausage to the soup, and then add the kale. Simmer for 5 minutes. Add the remaining olive oil and season. Ladle into bowls and serve. ","[Rioja, Tempranillo, Garnacha, Albari?o]" 56537,"Turkey Tail Cupcakes One 15.25-ounce box chocolate cake mix, plus required ingredients 2 1/2 ounces white melting candy (a heaping 1/3 cup) 3 ounces yellow melting candy (1/2 cup) 3 ounces orange melting candy (1/2 cup) 3 ounces red melting candy (1/2 cup) Two 16-ounce tubs chocolate frosting 24 milk chocolate drop candies, such as Hershey's Kisses 24 miniature twist pretzels Instructions: Bake 24 cupcakes according to the package directions. Let cool completely. Meanwhile, cut 4 sheets of parchment to about the size of baking sheets. In separate microwave-safe bowls, melt the melting candy in the microwave in 10 second intervals until fully melted.
Dip a 1/2-inch paintbrush into one color of melted candy, making sure you have a generous amount on the brush. Paint a 1-inch stripe on one of the parchment pieces; the line should be opaque-- brush on more if necessary. Repeat with the remaining melts, covering each piece of parchment with different colored candy lines. You should have 72 brushstrokes of the white candy and 96 brushstrokes each of the yellow, orange and red candy. If the bowls of melting candy harden during the process, soften in the microwave as needed. Let the stripes set at room temperature until dried, about 15 minutes. Pipe or spread a generous amount of frosting on the cupcakes (at least 1/2 inch of frosting per cupcake). Press a milk chocolate drop candy, point-side up on each cupcake, positioning it on the lower third of the center. These are the turkey tails.
Cut or break each pretzel so you get 2 T-shaped pieces out of each one. These will be the turkeys' feet.
Next, add the feathers: Carefully peel off 4 red brushstrokes and insert them in a row along the top edge of a cupcake at a 45-degree angle. These are the back feathers. Make a second row of 4 orange brushstrokes in front of the red ones. Then add 4 yellow brushstrokes in front of the orange and 3 white brushstrokes in front of the yellow. Insert a pretzel foot on either side of the chocolate drop candy. Repeat with the remaining ingredients to make 23 more cupcakes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56538,"Mashed Potatoes - Slimmed 2 teaspoons kosher salt 2 tablespoons unsalted butter, diced, at room temperature 1/3 cup buttermilk, at room temperature 1/3 cup whole milk Freshly ground white pepper 1 3/4 pounds Yukon Gold potatoes, whole with skin, scrubbed Instructions: In a large saucepan, cover the potatoes with cold water and add 1 teaspoon of the salt. Bring to a boil over high heat, then lower the heat to maintain a simmer. Cook until fork tender, about 30 to 60 minutes depending upon the size of the potatoes. Drain the potatoes and return them to the pan. Swirl the pan over medium heat until the skins are dry, about 1 minute. Halve the potatoes crosswise. Put the halves in a ricer cut-side down, and press the potato through the ricer into a bowl. The flesh should easily pass through the holes and the skins remain in the ricer. Discard the skin, and repeat with the remaining potatoes. (Alternatively, peel the cooked potatoes and put through a food mill or mash with a hand-held potato masher.) Immediately stir the butter into the warm potatoes, then add the buttermilk and combine well. Meanwhile, heat the milk in a small saucepan until steaming but not boiling. Slowly stir the milk into the potato mixture. Season with the remaining 1 teaspoon of salt and pepper, to taste. Transfer to a serving bowl, or keep warm in a covered bowl set over a pot of simmering water. For Garlic Mashed Potatoes: Preheat the oven to 375 degrees F. Slice the top off of 2 garlic heads, put in a small baking dish, and drizzle with olive oil. Cover with foil and roast until the cloves are very soft and tan, about 1 hour. When cool enough to handle, squeeze the garlic heads to pop out the cloves. Smash the cloves with a knife or put through the ricer, and add to the mashed potatoes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56539,"Meringue Trifle - Decorative Tablescape Centerpiece 2 (24-count) boxes vanilla meringues 3 pints fresh raspberries 3 cups heavy cream, very cold 1/2 teaspoon peppermint extract Green food coloring 2/3 cup confectioners' sugar 1 large sprig fresh mint Instructions: Put the meringues in a resealable bag and gently crush them into large pieces with a rolling pin. Set aside about 10 raspberries and 1 cup of the crushed meringue pieces for the top of the trifle. In a large bowl, using an electric hand mixer, beat the cream until it begins to thicken. With the mixer running, add the peppermint extract, a few drops of food coloring and then slowly add in the sugar. Continue to beat until medium peaks form. Cover the bottom of a large 3-quart clear trifle bowl with about 1/3 of the meringues. Sprinkle with 1 1/2 pints of raspberries, being sure to get some along the side so they are visible. Spread about 2 cups of the mint cream over the top. Make another layer or 2 in same manner, ending with mint cream. Put the reserved raspberries in a small circle over the top and sprinkle with reserved crushed meringues. Garnish the center with a large sprig of mint. ","[Sparkling Ros, Prosecco, Vinho Verde, Cava]" 56540,"Sake Bomb 5/8 ounces Kirin beer 1 1/4 ounces filtered sake Instructions: Fill a Collins glass with the beer. Pour the sake into a shot glass. Place 2 chopsticks on top of the glass and balance the shot glass on the chopsticks. While doing the \sake chant\ the guest beats on table until shot glass falls into the beer glass. ",[Sake] 56541,"Strawberry Shortcake 2 pints strawberries, washed, hulled and split 2 tablespoons granulated sugar 1 tablespoon orange liqueur, such as Grand Marnier 2 cups all-purpose flour, plus some additional for rolling out the dough 1/4 cup granulated sugar 1 tablespoon plus 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 3/4 teaspoon salt Zest from 1/2 lemon 6 tablespoons lightly salted butter, cut into small cubes 2 hard-boiled egg yolks 1 cup heavy cream 2 teaspoons vanilla extract Nonstick spray, to grease the baking sheet 1 pint raspberry sorbet 1 1/2 to 2 cups whipped cream Instructions: Prepare the strawberries: In a medium bowl, combine the strawberries, sugar and orange liqueur and refrigerate for a few minutes to allow the strawberries to macerate. Preheat the oven to 375 degrees F.
Make the shortcake: In a medium bowl, combine the flour, sugar, baking powder, cinnamon, salt and lemon zest. Work in the butter cubes with your fingers until the mixture is crumbly. Then, using a spoon, press the egg yolks through a mesh sieve into the flour mixture and combine with your hands. Add the cream and vanilla and mix until it forms a dough. It should be fairly wet.
Finish and bake the biscuits: On a lightly floured surface, flatten and shape the dough until it is about 1 1/2 inches thick. The less you work the dough, the more tender your biscuits will be. Use a knife to cut the dough into 2-inch squares. Lightly roll the scraps back into one piece and cut additional squares. To me, thicker, smaller-size cakes are moister after they bake and taste better the next day! Place them on a parchment-lined baking sheet. Place the baking sheet in the center of the oven and bake until lightly brown, 10 to 12 minutes. Set aside to cool.
To serve: Split the shortcakes like a sandwich to create a top and a bottom piece. Spoon the strawberries and their juices over the bottom half of each shortcake bottom. Place a scoop of raspberry sorbet in the center of the bottom half and cover it with whipped cream and more strawberries for a little hidden surprise. Top with the other biscuit top. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 56542,"Warm Citrus Punch 3/4 cup sugar 3 cups grapefruit juice 1 cup pineapple juice 1 cup cranberry Juice Bitters, to taste 1 cup rum Instructions: In a large pot over medium high heat, dissolve sugar in 1 cup of grapefruit juice. Stir in remaining grapefruit juice, pineapple juice and cranberry juice. Bring to a simmer. Add in bitters and rum. Serve warm. ","[Sangiovese, Pinot Grigio, Moscato]" 56543,"Butterflied Cornish Hens with Sage Butter 4 (1 3/4-pound) Cornish game hens, butterflied 1 stick butter, softened 5 to 7 sage leaves, finely chopped 1 lemon, zested Salt and freshly ground black pepper Olive oil, for sauteing 4 strips bacon, chopped Instructions: Preheat oven to 425 degrees F. Place hens on a sheet tray fitted with a cooling rack in the refrigerator to dry skin out for 1 hour. Meanwhile, in a small pan over medium heat, melt butter with sage, zest, salt and pepper. Remove hens from refrigerator. Preheat 2 large saute pans over medium heat, lightly coat with oil. Season hens with salt and pepper and sear, skin side down, in the pans. Sear until skin caramelizes and turns golden brown and crispy, about 7 to 10 minutes. Flip birds over, and baste with sage butter. Sprinkle tops with chopped bacon and place in preheated oven to finish cooking, 25 to 30 minutes, basting occasionally. Let rest 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 56544,"Italian-Style Skillet Potatoes 2 pounds medium white- or yellow-skinned potatoes, cut into 1-inch-thick wedges Kosher salt 1/4 cup EVOO 3 large cloves garlic, crushed 3 tablespoons chopped fresh rosemary Freshly ground pepper Grated Pecorino Romano or Parmigiano-Reggiano, for serving Instructions: Put the potatoes in a large pot and cover with water. Bring to a boil, salt the water, and cook 5 minutes. Drain. Heat the EVOO in a large skillet over medium-high heat. Add the garlic and cook until golden, about 2 minutes. Remove to a cutting board with a slotted spoon, then chop and reserve. Add the potatoes and rosemary to the skillet and season with salt and pepper. Cook until browned and crisp, 5 to 10 minutes. Transfer to a serving bowl and top with the garlic and cheese. ","[Chardonnay, Vermentino, Gavi, Barbera]" 56545,"Spicy Pickles 4 cups white wine vinegar 2 tablespoons sugar 1/2 teaspoon red pepper flakes 1 teaspoon white peppercorns 1 teaspoon coriander seeds 1 teaspoon mustard seeds 1/2 teaspoon fennel seeds 1/2 teaspoon cumin seeds 2 tablespoons kosher salt 3 tablespoons fresh dill, coarsely chopped 3 tablespoons fresh cilantro leaves, coarsely chopped 6 kirby cucumbers, washed and sliced crosswise into 1/2-inch thick slices Instructions: Combine the first 9 ingredients in a medium saucepan and bring to a boil. Let boil for 2 minutes, remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumbers, into a large Mason jar, pour the cooled vinegar mixture over them, cover and refrigerate for at least 24 hours or up to 4 days. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 56546,"Caesar Salad 6 cloves garlic, mashed and minced 1 tablespoon Dijon mustard 1 tablespoon vinegar Kosher salt and freshly ground black pepper 2 tablespoons mayonnaise 1/2 cup olive oil Lemon juice, for seasoning Minced anchovy fillets, optional 1 baguette 3 tablespoons butter 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon freshly ground black pepper Romaine lettuce, for serving Freshly grated Parmesan, for serving Instructions: For the Caesar salad dressing: Combine the garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. Add the mayonnaise and blend together to form a thick base. In a slow stream add the olive oil through the hole in lid. Scrape the dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add some anchovy to the dressing to create a deeper, saltier taste. For the Caesar salad croutons: Cut the baguette into cubes. Melt the butter in a skillet and add the garlic powder, paprika and pepper. Add the bread cubes and saute just until the bread cubes begin to brown. Set aside to cool. Wash and dry the lettuce. In a large salad bowl, combine the lettuce, dressing and croutons. Top with freshly grated Parmesan. Toss gently to combine well; ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 56547,"Pesche alla Piemontese Stuffed Peaches from Piemonte 6 ripe peaches 1/3 cup sugar 8 Italian macaroons, such as Amaretti di Saronno, crushed 1 egg yolk 4 tablespoons butter Heavy cream, optional Instructions: Rinse, halve and stone the peaches. Puree 2 of the peach halves in a food processor. Place the puree in a bowl and add the sugar, crushed macaroons and the egg yolk. Cover each peach half with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake at 350 degrees for about 45 minutes. Serve hot or cold, with or without heavy cream. ","[Barolo, Barbaresco, Gavi, Dolcetto]" 56548,"The Mind Probe Remake 3 ounces pineapple juice 2 ounces gin
2 ounces dark rum
2 ounces light rum
2 ounces anejo tequila
2 ounces sliver tequila
2 ounces triple sec
Splash fresh lemon juice Splash fresh lime juice
Instructions: Shake the pineapple juice, gin, dark rum, light rum, anejo tequila, silver tequila, triple sec, lemon juice and lime juice in a cocktail shaker with ice and strain into chilled coupe glasses. ","[Gin, Dark Rum, Tequila]" 56549,"Hawaii 5-0 Cookies 1 package prepared sugar cookie dough 1 cup macadamia nuts, coarsely chopped Instructions: Preheat the oven to 350 degrees F. Drop prepared cookie dough by tablespoons onto ungreased cookie sheets, leaving 1-inch between each cookie. Press the macadamia nuts into the dough. Bake until golden around the edges, about 8 to 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 56550,"Taming of the Squash Stew 1 tablespoon olive oil 1 large onion, diced 1 carrot, peeled and diced small 1 stalk celery, diced small 2 cloves garlic, minced 1 tablespoon minced fresh thyme leaves 1 bay leaf 2 zucchini, cut into 1/2-inch thick slices 2 summer squash, cut into 1/2-inch thick slices Salt and pepper 1 red bell pepper, stem and seeds removed and diced 1 tablespoon chopped fresh basil leaves Instructions: Heat the olive oil in a large saute pan over medium-high heat until it begins to shimmer. Add the onion, carrot, celery, garlic, thyme leaves, and bay leaf and saute until the onion turns translucent. Add the zucchini and summer squash, and salt and black pepper, to taste. Stir to coat with the onion mixture. Sprinkle red bell pepper over squash. Reduce heat to medium-low. Cover and cook until tender about 20 minutes. Transfer to a serving dish and garnish with fresh basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56551,"Duck Mousse Toast 2 crowns broccoli 4 cloves garlic, minced
1/2 shallot, minced
1 tablespoon red wine vinegar
Lemon juice
2 teaspoons olive oil
1 teaspoon salt
1/4 cup whole milk
Toast Points: 1 loaf white bread Olive oil Salt 1 1/2 cups duck mousse 1/4 cup heavy cream
2 tablespoons diced pimientos
1 tablespoon lemon juice
Salt and pepper 1/2 cup packed micro-parsley 2 cloves garlic, minced
Zest of 2 lemons
Juice of 1 lemon
Salt
Instructions: For the charred broccoli puree: Coarsely chop the broccoli and toss in a bowl with the garlic, shallot, vinegar, 1/2 tablespoon lemon juice, olive oil and salt. Transfer the broccoli to a skillet and broil on high for 6 to 8 minutes, turning occasionally, until charred. Add the broccoli to a food processor along with the milk, a few tablespoons lemon juice and salt and pepper. Process until smooth. For the toast points: Cut the bread into thin slices. Drizzle lightly with olive oil and sprinkle with salt. Broil on high for 2 to 3 minutes per side. Halve the slices diagonally. For the duck mousse: Stir together the duck mousse, cream, pimientos and lemon juice with a fork until smooth. Add salt and pepper to taste. For the micro-parsley gremolata: Chop the micro-parsley very fine and add to a bowl with the garlic and lemon zest. Add lemon juice and salt to taste. To serve: Plate 2 to 3 tablespoons of broccoli puree. Top with a toast point. Spoon 2 to 3 tablespoons of the mousse onto the toast. Finish with gremolata, salt and an olive oil drizzle. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 56552,"Beer Gelatin Shots 2 cups lager beer 2 packets unflavored gelatin powder (about 4 1/2 teaspoons)
1/4 cup granulated sugar
1/3 cup heavy cream
2 teaspoons confectioners' sugar
2 tablespoons tequila
1 teaspoon grated lime zest, plus 16 small lime wedges, for garnish Instructions: Pour 1/2 cup of the beer in a medium bowl. Sprinkle the gelatin over the beer and let it dissolve, about 1 minute. Combine the granulated sugar and remaining 1 1/2 cups beer in a small saucepan. Heat over low heat until the sugar dissolves and the liquid is steaming but not boiling. Pour over the dissolved gelatin and stir to melt the gelatin completely. Strain the mixture into a spouted measuring cup and pour into 16 shot glasses. Refrigerate until set, about 2 hours. When ready to serve, whip the cream and confectioners' sugar with an electric mixer in a medium bowl to form soft peaks. Whisk in the tequila and lime zest. Dollop the tequila-lime whipped cream on top of the beer shots to resemble the foam head on a beer. Garnish the sides of the glasses with lime wedges. ","[Lager, Cream Ale, Brown Ale, Ros]" 56553,"Blue Cheese Risotto and Toast Points topped with Roasted Garlic, Caramelized Onions, and Goat Cheese 8 ounces baby portobellos, sliced Butter, for sauteing. plus 2 tablespoons Olive oil, for sauteing 1/2 cup asparagus tips 1 medium Vidalia onion, small dice 12 ounces arborio rice 1 1/2 cups chicken stock 1 Bartlett pear, sliced, reserve a few slices, for garnish 12 ounces Wisconsin blue cheese Salt and freshly ground pepper Toast Points with Roasted Garlic, Caramelized Onions, and Goat Cheese, recipe follows 1 red onion, quartered 2 tablespoons butter 6 tablespoons dark brown sugar 8 large cloves garlic, minced 1/4 cup chicken stock 8 ounces goat cheese Fresh basil leaves, chopped, plus extra leaves for garnish 1 baguette, cut diagonally in 1/4-inch slices Salt and freshly ground pepper Instructions: In a medium sized pan, saute mushrooms in butter and olive oil until they are tender. In a separate pan, saute asparagus tips in butter until they are tender. Set both aside. In the same pan, saute onion in olive oil until they are tender and translucent. Add the risotto to the pan and stir constantly. While stirring, add 1 cup of chicken stock to the risotto. When the mixture begins to thicken, add 1/2 cup more of chicken stock. Continually stir the risotto while adding in the blue cheese, 2 tablespoons of butter, and pears. When the risotto reaches the desired consistency, add the mushrooms. Garnish with thin slices of pear and sauteed asparagus tips. 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. In a medium sized pan, saute onions in butter and brown sugar. Cook until the onions begin to caramelize. In a separate pan, saute garlic cloves in olive oil until they become slightly tender, and then cover the garlic with chicken stock. Drain the liquid from the garlic and mash the cloves with the onions. Add cheese to the garlic and onion mixture and stir until the cheese melts. Finish the cheese spread with freshly chopped basil. Brush baguette slices with melted butter on each side. In a large grill pan, toast the buttered baguette pieces over medium heat. Toast the bread until the pieces are browned and slightly crispy. Remove the toast points from the pan and spoon the cheese mixture on top of each piece. Garnish each point with a small basil leaf. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 56554,"Summer Borscht 5 medium fresh beets (about 2 pounds without tops) Kosher salt 2 cups chicken stock, preferably homemade 16 ounces sour cream, plus extra for serving 1/2 cup plain yogurt 1/4 cup sugar 2 tablespoons freshly squeezed lemon juice 2 teaspoons Champagne vinegar 1 1/2 teaspoons freshly ground black pepper 2 cups medium-diced English cucumber, seeds removed 1/2 cup chopped scallions, white and green parts 2 tablespoons chopped fresh dill, plus extra for serving Instructions: Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool. In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling wine]" 56555,"Sponge Starter 7 ounces warm water 1/4 teaspoon fresh yeast 7 ounces organic bread flour Instructions: Place the yeast and warm water into a medium size bowl and stir to dissolve the yeast. Add the flour and stir vigorously with a wooden spoon or your hand for 2 to 3 minutes, until smooth, and dough is elastic. The starter will be thick and stretchy. It will become more elastic after it has risen. Scrape the starter into a clear container with high sides, and cover with plastic wrap. Mark the height of the starter and the time on a piece of tape on the side of the container so you can see how much it rises. At this point, you have two options. If you plan on making the dough the same day, let the sponge rise at room temperature until it has risen to the point where it just begins to indent on top. This may take 6 to 8 hours. It will triple in volume, and very small dents and folds will begin to appear in the top of the surface as it reaches its peak and begins to deflate. Use it before it sinks too much. If you plan to make the dough the following day, let the sponge rise for 1 hour after mixing, then place it in the refrigerator and let it rise for at least 14 hours before taking it out to use. Be sure to compensate for the cold temperature of the starter by using warm water in the dough. Let it sit out, covered, until it reaches room temperature. This may take several hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56556,"Cola Barbecue Ribs 1 20-ounce bottle cola 2 cups ketchup 2/3 cup apple cider vinegar 1/3 cup lightly packed dark brown sugar 1/3 cup Dijon mustard 3 cloves garlic, finely chopped 1 tablespoon Worcestershire sauce 3/4 teaspoon cayenne pepper 2 tablespoons sweet paprika Kosher salt and freshly ground black pepper 5 racks baby back ribs (8 to 10 pounds total), membranes removed Vegetable oil, for the grill Instructions: Make the barbecue sauce: Bring the cola to a boil in a medium saucepan over high heat. Cook until reduced by about half, about 5 minutes. Add the ketchup, vinegar, brown sugar, mustard, garlic, Worcestershire sauce, cayenne and 2 teaspoons paprika. Bring to a simmer and cook, stirring occasionally, until thickened, 8 to 10 minutes. Remove from the heat and let cool slightly. Preheat a grill to medium and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Combine 2 tablespoons salt, 1 tablespoon black pepper and the remaining 1 tablespoon plus 1 teaspoon paprika in a bowl. Rub the salt mixture all over the ribs. Remove 1 cup of the barbecue sauce to a small bowl; brush over the ribs. Wrap each rack of ribs separately in foil. Put the racks, overlapping if necessary, on the cooler side of the grill (indirect heat). Cover and cook, flipping the ribs after 30 minutes, until just tender and beginning to pull away from the bones, about 1 hour to 1 hour 15 minutes. Remove the ribs from the grill and carefully unwrap; pour any juices into the pan with the remaining barbecue sauce. Bring the sauce to a simmer over medium heat and cook until thickened, 5 to 7 minutes. Increase the grill heat to medium high. Brush the ribs with some sauce from the pan and grill over direct heat, flipping every 5 minutes, until glossy and crisp at the edges, about 20 minutes. Transfer the ribs to a large cutting board and let rest 5 minutes. Cut the ribs between the bones and serve with the remaining barbecue sauce. If you're making the ribs on a charcoal grill, you'll need 3 to 4 pounds of charcoal. Add several new briquettes to the coals every 30 minutes to maintain the heat. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 56557,"Grilled Tomato Soup with Sweet and Sour Shrimp 6 beefsteak tomatoes, halved 2 cloves garlic, crushed 1 red cl, seeds and ribs removed 4 tablespoons olive oil Juice from 2 limes 1 English cucumber, peeled, seeds removed, coarsely chopped 1 tablespoon chopped fresh basil, plus more for garnish 1 tablespoon chopped fresh cilantro, plus more for garnish Salt and freshly ground black pepper 2 tablespoons lemon juice 2 tablespoons granulated sugar 2 tablespoons red wine vinegar 1 tablespoon soy sauce Eight to ten 21/25 count shrimp, cleaned, deveined, tails removed Salt and freshly ground black pepper 2 tablespoons olive oil 2 cloves garlic, peeled and sliced 1 teaspoon sesame oil Instructions: For the soup: Prepare a grill over high heat. Brush the tomatoes, garlic and cl with 2 tablespoons of the olive oil, then grill until softened and slightly charred, turning occasionally, 5 to 10 minutes. Transfer to a blender with the lime juice, cucumber and the remaining 2 tablespoons olive oil and puree in batches until smooth. Fold in the basil and cilantro. Season with salt and black pepper. Refrigerate until chilled, 1 to 2 hours.
For the shrimp: Combine the lemon juice, sugar, vinegar and soy sauce in a small saucepan. Bring to a boil over medium heat, and then reduce the heat and simmer for 5 minutes. Remove and let cool.
Sprinkle the shrimp with salt and black pepper. Heat the olive oil in a large saute pan over high heat. Add the garlic and saute until just golden. Remove the garlic and discard. Add the shrimp and saute until cooked through and opaque, about 1 minute per side. Add the sweet and sour sauce and bring to a boil. Remove from the heat, let cool and stir in the sesame oil.
To serve, divide the soup among 4 shallow soup bowls and place 2 shrimp in the center of each. Garnish with basil and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56558,"Basic Pizza Dough - By Hand Method 1 package active dry yeast 1 cup warm water (110 degrees F.) 2 1/2 to 3 cups flour plus more if necessary 1 1/2 teaspoons salt 1 1/2 tablespoons extra-virgin olive oil Instructions: In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour. Preheat oven to 500 degrees F. and if you have one, place a pizza stone on the bottom rack of the oven. Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately. Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles. Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475 degree oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 56559,"Crustless Apple Pie with Vanilla Ice Cream 1 tablespoon unsalted butter 4 Golden Delicious apples, peeled, cored, cut into 16ths 1/2 teaspoon ground cinnamon 2 tablespoons brown sugar 1 orange, juiced Vanilla ice cream Instructions: In a medium heated skillet add the butter then add the apples. Cook for about 2 to 5 minutes then add the cinnamon, brown sugar and orange juice. Swirl the apples around to make sure they all get coated. Cook another 5 minutes until apples are soft and caramelize. Serve warm with scoop of vanilla ice cream. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 56560,"How to Make Homemade Jambalaya | Everything Jambalaya 1 tablespoon extra-virgin olive oil, once around the pan 1 tablespoon butter 1 pound boneless, skinless white or dark meat chicken 3/4 pound andouille, casing removed and diced 1 medium onion, chopped 2 ribs celery, chopped 1 green bell pepper, chopped 1 bay leaf, fresh or dried Several drops hot sauce or 2 pinches cayenne pepper 2 to 3 tablespoons (a handful) all-purpose flour 1 (14-ounce) can diced tomatoes in juice 1(14-ounce) can or paper container chicken stock or broth 1 teaspoon (1/3 palmful) cumin 1 rounded teaspoon (1/2 palmful) dark chili powder 1 teaspoon (1/3 palmful) poultry seasoning 1 teaspoon Worcestershire sauce 1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter) Coarse salt and black pepper Chopped scallions, for garnish Fresh thyme, chopped for garnish 2 cups enriched white rice Instructions: Cook rice to package directions. Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne. Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp. Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, GSM (Grenache, Syrah, Mourvedre)]" 56561,"Garlic-Onion Tortilla Cake 4 whole heads garlic 1 tablespoon extra-virgin olive oil 1 cup canola oil 4 cups finely chopped red onions (about 5 medium) 3 tablespoons unsalted butter 2 tablespoons sugar 5 tablespoons grated parmesan cheese 1/4 cup mayonnaise 2 tablespoons minced fresh cilantro 12 large flour tortillas 2 tablespoons balsamic vinegar Instructions: Prepare the roasted garlic: Preheat the oven to 375degrees. Cut the top 1/2 inch off the heads of garlic. Place on a large piece of foil and drizzle with the olive oil. Wrap foil tightly and place the package in a small baking dish. Roast until soft and lightly browned, about 1 hour. Meanwhile, prepare the tortilla cake: Combine the canola oil and onions in a large saute pan over medium heat. Cook for 5 minutes, stirring to caramelize but not over-brown. Add the butter and sugar. Once the onions have caramelized, remove from the heat and cool. Once cooled, thoroughly mix the onions with the parmesan, mayonnaise and cilantro. Squeeze the roasted garlic out of their skins and stir into the onion mixture. Refrigerate for at least 30 minutes. Set aside of the onion mixture for the dipping sauce. Spread 2 tablespoons of the mixture on top of a tortilla and cover with another tortilla. Repeat spreading and stacking the tortillas, finishing with a tortilla with no mixture on top. Wrap the tortilla stack in plastic wrap and let set up for 12 to 24 hours in the refrigerator. After the stack has set up, cut into 16 wedges. Preheat a grill or grill pan; warm wedges over medium heat until both sides are marked. Combine the remaining onion mixture with the balsamic vinegar to make the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 56562,"Green Chili Sweet Potato Hash 3 1/2 pounds Jersey sweet potatoes, 1/2-inch dice 1 1/2 pounds red garnet sweet potatoes, 1/2-inch dice
13 to 16 ounces green chiles with liquid
3/4 cup fresh cilantro, plus more for serving
2 tablespoons dry oregano
1 tablespoon black pepper
2 1/2 teaspoons salt
3 small limes, juiced, plus lime wedges, for serving
3 medium red onions, medium dice
1 large red bell pepper, small dice
Olive oil, for cooking 20 eggs Chipotle mayonnaise, for serving Whole wheat sourdough toast, for serving
Instructions: Cook sweets in boiling water to al dente, then rinse in cold water. Combine sweet potatoes with chiles and liquid, cilantro, oregano, black pepper, salt, lime juice, onion and bell pepper in a bowl and mix thoroughly. Portion out 2 cups of mixture. Heat a healthy drizzle of olive oil in a saute pan. Add a portion, flipping to start browning and incorporate liquid (add oil if needed). Cook until browned on all sides. Transfer to a hot griddle to finish. Cook 2 eggs over easy. Top hash with a drizzle of chipotle mayo and the eggs. Garnish with a lime wedge, fresh cilantro and toast. Repeat with remaining ingredients. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 56563,"Oven Roasted Cherry Tomatoes with Basil and Whitefish 2 pints cherry tomatoes 1 tablespoon extra-virgin olive oil 12 to 15 garlic cloves, peeled Coarse salt Cracked black pepper 1/2 cup loosely packed basil leaves, torn into halves and thirds 1 to 1 1/4 pounds white fleshed fish Instructions: Preheat oven to 425 degrees F. In a 9 by 13-inch baking pan, combine tomatoes, oil, garlic, salt, pepper and 1/2 the basil. Roast for 15 minutes. Remove from oven, gently stir. Nestle fish in pan with tomatoes, place back in oven and continue roasting 7 to 10 minutes more or until fish is no longer translucent and tomatoes are just beginning to burst. Remove from oven. Divide fish among serving plates. Add remaining basil to tomatoes. Taste and adjust seasonings. Spoon over fish in equal portions. Yield: 4 servings ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 56564,"Bananas Foster Cocktail Ice 1 shot vanilla vodka 1 shot banana liqueur 1/2 shot butterscotch schnapps 1/2 shot chocolate liqueur Splash light cream Garnish with banana, sliced in 1/2 lengthwise Instructions: In a rocks glass filled with ice, stir together all ingredients and garnish with banana. ","[Vanilla Vodka, Banana Liqueur, Chocolate Liqueur]" 56565,"Adobo Rice and Black Beans 1 1/2 cups water 1 cup instant brown rice 1 (15-ounce) can black beans, rinsed and drained 1 teaspoon adobo seasoning with cumin Instructions: Bring the water to a boil in a medium saucepan. Add rice, black beans and adobo seasoning and bring to a simmer. Reduce heat to low, cover and simmer 10 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 56566,"Southern Tea Sandwiches One 8-ounce container whipped cream cheese 1 tablespoon minced fresh chives
1 tablespoon thinly sliced green onions
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper 3/4 cup mayonnaise, plus more if needed 2 tablespoons minced fresh parsley
2 tablespoons minced shallots
1 tablespoon Dijon mustard
1/2 teaspoon smoked paprika
6 hard-boiled large eggs, peeled and chopped 4 slices bacon, cooked and crumbled
Kosher salt and freshly ground black pepper 1 loaf white bread (about 16 slices) One 6-ounce package thinly sliced smoked salmon
1/2 lemon 1 Persian cucumber, sliced into 16 rounds about 1/4-inch thick Instructions: For the onion cream cheese: Stir together the cream cheese, chives, green onions and garlic powder in a small bowl. Season with salt and pepper. For the egg and bacon salad: Stir together the mayonnaise, parsley, shallots, mustard, paprika, eggs and bacon in a medium bowl. Add more mayonnaise if you prefer a creamier egg salad. Season with salt and pepper. For the sandwiches: Place 4 of the bread slices on a cutting board and spread each with about 3 tablespoons of the onion cream cheese in an even layer on one side. Top with a single layer of smoked salmon, squeeze some lemon juice over the salmon and then cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Place a cucumber round on top of each sandwich and arrange on a platter. Place 4 of the bread slices on a cutting board and spread each with about 1/4 cup of the egg and bacon salad in an even layer on one side. Cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Arrange on a platter.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 56567,"Vegetarian Korean Noodles (Japchae) 1/4 cup sugar 1/3 cup tamari or soy sauce
1 tablespoon rice wine vinegar
1 1/2 teaspoons sesame oil
1 1/2 teaspoons grated ginger
Kosher salt 12 ounces sweet potato vermicelli, cellophane noodles or angel hair pasta
2 tablespoons grapeseed oil
4 ounces oyster mushrooms, sliced into 1-inch pieces
4 ounces shiitake mushrooms, stems removed, caps quartered
1 large shallot, chopped 1 red bell pepper, cut into 1/4-inch strips
2 cloves garlic, peeled and coarsely chopped
3 scallions, cut into 1/2-inch pieces
6 leaves kale, cut into 1-inch pieces
Sesame seeds, toasted, for garnish, optional Instructions: For the sauce: Combine the sugar, tamari, rice wine vinegar, sesame oil and ginger in a small bowl. Whisk until the sugar is dissolved. Set aside. For the noodles: Bring a large pot of salted water to a boil. Add the noodles and stir to help submerge them. Cook until the noodles are just barely cooked, 6 to 8 minutes. Drain and rinse with cold water. Using kitchen shears or a clean pair of scissors, cut the noodles into approximately 8-inch lengths. Set aside. Heat the grapeseed oil in a large skillet over high heat. Add the oyster and shiitake mushrooms and cook, stirring often with a wooden spoon, for about 5 minutes, or until the mushrooms are beginning to brown. Add the shallots and 1/4 teaspoon salt and cook until fragrant, another 2 minutes. Add the red pepper, garlic and scallions to the pan, reduce the heat to medium-high and cook for an additional 3 minutes, or until the peppers are beginning to soften. Add the kale and the cooked noodles and saute another 3 minutes, stirring often to coat the noodles in the oil and to wilt the kale. Add the sauce and toss to coat. Top with sesame seeds if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Grenache Blanc]" 56568,"Summer Squash Pasta Salad with Chimichurri Vinaigrette 3 cloves garlic, peeled 1 cup fresh flat-leaf parsley leaves, plus more for garnish 1/2 cup extra-virgin olive oil
1/4 cup fresh oregano leaves
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice (from about 1 small lemon)
1/4 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
Kosher salt 8 ounces bow-tie pasta
1 small zucchini squash, cut into half-moon slices
1 small yellow summer squash, cut into half-moon slices
1 pint cherry tomatoes, halved
Half of a 4-ounce block feta, crumbled
Freshly ground black pepper
Instructions: For the chimichurri vinaigrette: With the motor running, drop the garlic cloves through the food chute of a food processor and pulse until minced. Remove the lid and add the parsley, olive oil, oregano, vinegar, lemon juice and crushed red pepper. Process until smooth. Add salt and pepper to taste. Set the vinaigrette aside. For the pasta salad: Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, 10 to 11 minutes, adding the zucchini and summer squash during the last 1 minute of cooking. Drain, then run under cold water to cool the pasta and squash. Drain again, then transfer the pasta and squash to a serving bowl. Add the tomatoes and vinaigrette. Add the feta and toss to combine. Season with salt and pepper and garnish with additional parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 56569,"Chicken Paillards With Herb-Tomato Salad 2 ripe medium tomatoes (1 red and 1 yellow), cored and roughly chopped (about 1 1/2 cups) 1 clove garlic, peeled and smashed 1 scallion (white and green parts), thinly sliced 3 tablespoons extra-virgin olive oil, plus additional for brushing 2 teaspoons red wine vinegar 2 teaspoons kosher salt, plus additional for seasoning Freshly ground black pepper 1/3 cup torn fresh basil 3 tablespoons roughly chopped fresh tarragon 3 tablespoons roughly chopped fresh flat-leaf parsley 4 chicken paillards, about 6 ounces each (see chef's note, below) Instructions: Prepare an outdoor grill with a hot fire. Toss the tomatoes, garlic, scallion, the 3 tablespoons olive oil, vinegar, the 2 teaspoons salt, and black pepper to taste in a medium bowl. Add all the herbs to the bowl but don't toss. Brush the chicken paillards lightly with olive oil and season with salt and black pepper to taste. Grill the chicken, turning once, until cooked through, about 2 minutes per side. Stir the herbs into the tomatoes. Put a paillard on each of 4 plates, spoon some herb-tomato salad on top (watch out for the smashed garlic-you might want to remove it), and serve. ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Chianti]" 56570,"Raspberry Salmon 1/2 cup Melba sauce: 1 pint raspberries 1/4 cup red currant jelly 2 tablespoons granulated sugar, or to taste 1/2 teaspoon cornstarch, mixed in 2 tablespoons water 4 ounces fillet salmon 1 cup lemon water 2 ounces sliced Brie cheese 1/2 cup heavy cream Instructions: For the Melba Sauce: In a blender puree raspberries. Strain out the seeds through a fine sieve. In a small saucepan heat the raspberry puree with the red currant jelly until it comes to a boil. Add the sugar and the cornstarch slurry and cook until the mixture is slightly thickened and clear. Yield: approximately 1 cup Place salmon in an oven safe pan. Immerse the salmon in lemon water. Place in a preheated 450 degree oven. Cook for about 10 minutes. Place Brie on top of the salmon and return to the oven. Combine the cream and Melba Sauce in a saucepan and heat over a medium flame. Drizzle sauce over the melted Brie and salmon, then serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 56571,"Super Stuffed Shells 1 tablespoon plus 1 teaspoon olive oil 2 teaspoons salt 1/2 (12-ounce) box jumbo pasta shells (18 to 20 shells) 2 cups finely chopped onion 2 teaspoons minced garlic 1 pound ground veal 1 (10-ounce) package frozen spinach, thawed and squeezed dry 15 ounces ricotta cheese 2 large eggs 1 cup grated Parmesan cheese 2 cups grated mozzarella cheese 1 tablespoon extra-virgin olive oil 1 teaspoon Essence, recipe follows 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon ground black pepper Basic Red Sauce, recipe follows 1 tablespoon dried leaf oregano 2 1/2 tablespoons paprika 1 tablespoon dried thyme 1 tablespoon cayenne pepper 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 2 teaspoons olive oil 1/2 chopped yellow onion 1/2 teaspoon minced garlic 1/4 teaspoon salt 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1/8 teaspoon ground black pepper 16 ounces whole peeled tomatoes, broken into pieces, and their juices 16 ounces tomato sauce 4 teaspoons tomato paste 2/3 cup water 1/2 teaspoon sugar Instructions: Preheat the oven to 350 degrees F. Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil. Bring a medium pot of water to a boil. Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 10 to 12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together. Drain and rinse under cold running water. Drain. In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onions and garlic and cook, stirring, until very soft, 6 to 7 minutes. Add the ground veal and cook, stirring, until cooked and browned. Add the squeezed spinach and cook, stirring, for 3 minutes. Remove from the heat and season with salt and pepper. In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese. Add the spinach mixture, the extra-virgin olive oil, Essence, remaining teaspoon of salt, the basil, oregano, and pepper, and stir to combine thoroughly. Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Place the filled shells in the prepared dish. Pour the Basic Red Sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese. Bake, uncovered, until bubbly, about 20 minutes. Remove from the oven and let rest for 5 minutes before serving. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. In a medium pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano, and pepper, and cook, stirring, until soft, about 5 minutes. Add the tomatoes, tomato sauce, tomato paste, water, and sugar and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low and simmer, uncovered, until thickened and fragrant, 25 to 30 minutes, stirring occasionally. Remove from the heat and keep warm until ready to use. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 56572,"Slow-Cooker Freezer-Pack Gumbo 1 pound boneless skinless chicken thighs, cut into 2-inch pieces 1 pound andouille sausage, thinly sliced 1 large onion, chopped into 3/4-inch pieces 1 green bell pepper, cut into 3/4-inch pieces 2 stalks celery, cut crosswise into 3/4-inch pieces One 16-ounce bag frozen sliced okra
1/4 cup long-grain white rice 3 tablespoons Cajun seasoning One 28-ounce can diced tomatoes Kosher salt and freshly ground black pepper Hot sauce and crusty bread, for serving Instructions: Layer the chicken, sausage, onion, bell pepper, celery, okra, rice, and Cajun seasoning into a large resealable plastic bag. Pour the diced tomatoes over the ingredients in the bag. Add 1 teaspoon salt and 1/4 teaspoon pepper. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking. Pour the contents of the bag into a 6-quart slow cooker. Add 1 cup water. Cook on low until the chicken is tender and the flavors meld, 6 to 8 hours. Season with salt. Serve with hot sauce and bread. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 56573,"Slow-Cooker Squash Stew 3 tablespoons extra-virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, sliced 2 tablespoons tomato paste 1/4 teaspoon red pepper flakes 1 1/2 cups dried chickpeas, rinsed 1 pound butternut squash, peeled and cut into large pieces 1 bunch Swiss chard, leaves and stems separated and roughly chopped 1 piece parmesan cheese rind, plus grated parmesan for topping (optional) Kosher salt and freshly ground pepper Crusty bread and/or lemon wedges, for serving Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker. Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours. Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges. ","[Barolo, Barbaresco, Dolcetto, Garnacha]

" 56574,"Blueberry Sangria Lemonade 1 1/2 cups frozen blueberries 1 (12-ounce) can frozen concentrated pink lemonade 1 bottle (750ml) Chardonnay 3 cups lemon lime soda (recommended: Sprite) 1/2 cup Cognac Instructions: In a large pitcher, combine all ingredients and stir. Refrigerate for 1 hour to meld flavors. Serve chilled in iced tea glasses. ","[Chardonnay, Cognac]" 56575,"Flourless Carrot Bundt Cake Cooking spray 2 cups almond flour 1/2 cup kosher potato starch 1 teaspoon finely grated orange zest 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon kosher salt 2 cups shredded carrots (3 to 4 large carrots) 2 large eggs plus 3 egg whites 1 1/4 cups granulated sugar 1 cup confectioners' sugar 1 tablespoon plus 2 teaspoons fresh orange juice 1 vanilla bean, split lengthwise and seeds scraped (optional) Pinch of kosher salt Instructions: Make the cake: Preheat the oven to 375 degrees F. Coat a 10-inch Bundt pan with cooking spray.
Whisk the almond flour, potato starch, orange zest, cinnamon, ginger and salt in a large bowl; stir in the carrots.
Combine the whole eggs and 1 cup granulated sugar in another large bowl. Beat with a mixer on medium-high speed until pale and thick, about 3 minutes. Gently fold in the carrot mixture.
Put the egg whites in another large bowl and beat with a mixer on medium-high speed until just foamy. Gradually add the remaining 1/4 cup granulated sugar and beat until stiff, glossy peaks form, 6 to 8 more minutes.
Gently fold the beaten egg white mixture into the carrot mixture in 3 additions until just combined. Scrape the batter into the prepared pan. Bake until the cake springs back when pressed and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a rack and let cool completely in the pan, then invert onto a platter.
Make the glaze: Whisk the confectioners' sugar, orange juice, vanilla seeds and salt in a bowl. Drizzle over the cake and let set slightly before serving.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 56576,"Stuffed Squash Blossoms Neutral oil like canola, for frying 1 cup whole-milk ricotta 2 tablespoons finely chopped fresh flat-leaf parsley Zest of 1 lemon Kosher salt and freshly ground black pepper 12 zucchini blossoms 1/2 cup all-purpose flour 2 large eggs, beaten Sea salt, for seasoning Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a large Dutch oven or heavy-bottomed pot over direct heat until it reaches 350 degrees F. Combine the ricotta, parsley and lemon zest in a large bowl. Season with salt and pepper. Place a tablespoon of the filling into each zucchini blossom, sealing them by bringing the petals up around the filling and giving them a little twist. Season the flour with salt and pepper, then dredge the blossoms first in the flour, then in the eggs and then again in the flour, being sure to shake off any excess flour. Working in batches if needed, carefully drop the blossoms into the oil. (Make sure not to overcrowd the pan.) Cook until golden brown and crisp, 2 to 3 minutes. Remove the blossoms to a paper towel-lined baking sheet and season lightly with sea salt. Serve immediately. (Alternatively, you can fry the blossoms over medium-high heat on a stovetop.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56577,"Coq Au Riesling 1 cup bacon lardons
1 leek, finely sliced 12 skinless chicken thighs or 2 3/4 pounds thigh fillets 3 bay leaves 10 ounces oyster mushrooms torn into strips (4 cups) 1 bottle Riesling Salt and freshly ground black pepper 1 to 2 tablespoons freshly chopped dill leaves
Buttered noodles, optional Instructions: 2 tablespoons garlic oil Heat the oil in a casserole or large wide pan and fry the lardons until crisp. Add the sliced leeks and soften them with the lardons for a minute or so.
Tip in the chicken thighs, bay leaves, torn mushrooms and wine.
Season with salt and pepper and bring to the boil, cover the pan and simmer gently for an hour. Like all stews this tastes its mellowest best if you let it get cold and then reheat the next day. But it's no hardship to eat straight off. Whichever, serve sprinkled with dill and with some buttered noodles, if using. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling wine]" 56578,"Mushroom Croquettes 1/4 cup extra-virgin olive oil 3 cups diced mixed mushroom caps Kosher salt and freshly ground pepper 1 stalk celery, finely diced 1 shallot, minced 1 1/4 cups plus 6 tablespoons all-purpose flour 2 tablespoons unsalted butter Pinch of freshly grated nutmeg 1 1/2 cups low-sodium chicken broth 1 cup milk 4 slices white sandwich bread, torn 3 large eggs Vegetable oil, for frying Dijon mustard, for serving Instructions: Heat the olive oil in a large skillet over high heat. Add the mushrooms and cook until golden, about 4 minutes. Reduce the heat to medium; add 1/2 teaspoon salt, pepper to taste, the celery and shallot and cook until the vegetables are tender, about 4 minutes. Add 6 tablespoons flour, the butter and nutmeg and cook, stirring, until the flour is toasted, 1 to 2 minutes. Slowly whisk in the broth and cook, stirring, until the mixture is the consistency of gravy, about 4 minutes. Slowly stir in the milk and simmer, stirring, until very thick, 6 to 10 more minutes. Remove from the heat, transfer to a bowl and let cool to room temperature. Cover and refrigerate until firm, at least 2 hours. Line a baking sheet with parchment paper. Pulse the bread in a food processor to make fine crumbs; transfer to a shallow dish. Put the remaining 1 1/4 cups flour in another shallow dish; beat the eggs in a third dish. Drop tablespoonfuls of the chilled mushroom mixture into the flour and toss to coat, then shape into 1 1/4-inch-long croquettes. Dip in the eggs, then roll in the breadcrumbs and transfer to the prepared baking sheet. Cover with plastic wrap; refrigerate until firm, 30 minutes. Heat 1/2 inch vegetable oil in a deep saucepan until a deep-fry thermometer registers 360 degrees F. Working in batches, add the croquettes and fry until golden, 2 to 3 minutes per side. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with mustard. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56579,"Honey-Glazed Chicken Wings With Snow Peas 2 teaspoons extra-virgin olive oil, plus more for brushing 3 pounds chicken wings, split at the joints, tips removed 2 teaspoons paprika 1 teaspoon curry powder 1/2 teaspoon ground cumin Kosher salt 12 ounces snow peas, sliced lengthwise 1 1/2 tablespoons soy sauce 1 lime (1/2 juiced, 1/2 cut into wedges) 2 tablespoons honey Instructions: Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Lightly brush 2 rimmed baking sheets with olive oil. Put the chicken wings in a large bowl and toss with the paprika, curry powder, cumin and 1/2 teaspoon salt. Spread the wings in a single layer on the prepared baking sheets. Roast 15 minutes, then flip the wings, switch the position of the baking sheets and roast 15 more minutes. Meanwhile, bring a saucepan of lightly salted water to a boil. Add the snow peas and cook until bright green and crisp-tender, about 1 minute. Drain the snow peas and rinse under cold water, then transfer to a medium bowl. Toss with 2 teaspoons olive oil, 1/2 tablespoon soy sauce and the lime juice. Whisk the remaining 1 tablespoon soy sauce and the honey in a large bowl. Add the wings and toss to coat. Divide among plates and serve with the snow peas and lime wedges.
Per serving: Calories 478 Fat 28 g (Saturated 8 g) Cholesterol 110 mg Sodium 577 mg Carbohydrate 17 g Fiber 3 g Protein 38 g ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 56580,"Spice Cake with Lemon Sauce Cooking spray 2 sticks (1 cup) unsalted butter, softened 2 cups granulated sugar
1/2 cup light brown sugar
3 cups all-purpose flour
1/4 teaspoon baking soda
1 1/4 teaspoons cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
6 large eggs, at room temperature
1 cup sour cream
3 large eggs 2 cups granulated sugar
Juice of 3 lemons
Grated zest of 1 lemon 2 sticks (1 cup) unsalted butter, cut into cubes
Instructions: For the spice cake: Preheat the oven to 350 degrees F. Spray the inside of a 10-inch Bundt pan with cooking spray. Cream the butter, granulated sugar and brown sugar with an electric mixer on medium speed until light and fluffy. Sift together the flour, baking soda, cinnamon, cloves and nutmeg. Add the eggs to the creamed butter, one at a time, beating after each addition. Add the sour cream, alternating with the flour mixture, beginning and ending with the flour and beating until no flour is visible -- don't overbeat. Pour the batter into the prepared pan; tap the pan on the counter to remove any air pockets. Bake for 1 hour, until a toothpick inserted into the center of the cake comes out clean. Cool slightly in the pan, 5 to 10 minutes, then turn out onto a rack while still warm. For the lemon sauce: Meanwhile, whisk together the eggs and granulated sugar in the top of a double boiler over medium heat. Stir in the lemon juice, zest and butter. Cook until thickened, whisking often, about 30 minutes. Serve the cake warm or room temperature with the lemon sauce.
","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 56581,"Spring Pea and Ricotta Crostini with Fava Beans Kosher salt 1 1/2 cups shelled English peas 1 cup shelled fava beans 1 cup ricotta cheese 1/4 cup freshly grated parmigiano, plus more shaved for topping 1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling 2 tablespoons chopped fresh mint 1/2 teaspoon grated lemon zest 1 baguette, sliced 1/4 inch thick Flaky sea salt, for topping Instructions: Bring a medium pot of well-salted water to a boil and set up a bowl of well-salted ice water. Drop the peas in the boiling water, let the water return to a boil and cook the peas for 2 minutes. Scoop the peas out of the water and plunge them immediately into the ice water. When the peas are cool, remove them from the ice water and reserve. Repeat this process with the fava beans. When the favas are cool, peel off the tough outer layer and reserve the beans. In a food processor, pulse the peas to make a coarse paste. In a large bowl, combine the pea paste, ricotta and parmigiano; mix well, season with kosher salt (about 1/2 teaspoon) and taste to make sure it's delicious. In a separate bowl, toss the favas with the olive oil, mint, lemon zest and a pinch of kosher salt. Set aside. Heat a grill pan over medium-high heat. Brush both sides of the bread slices with olive oil and grill, flipping, until lightly charred, 30 seconds to 1 minute. Spread about 1 tablespoon of the pea-ricotta mixture onto each crostini. Top with the favas, a final shaving of parmigiano, a drizzle of olive oil and a pinch of sea salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 56582,"Old Fashioned Peanut Butter Cookies 1/2 cup sweet butter at room temperature 1/2 cup each sugar and brown sugar 1 egg 1 cup smooth pure peanut butter 1/2 teaspoon vanilla 1/2 teaspoon each salt and baking soda 1 1/2 cups sifted flour Instructions: Preheat the oven to 375 degrees. Butter cookie sheets and set aside. With an electric mixer beat the butter until soft. Add the sugars and beat until creamy. Add the egg, peanut butter, salt, baking soda and vanilla. With a rubber spatula fold the flour into the egg mixture but do not overmix. Roll the dough into small balls and place them on prepared cookie sheet. With a fork press the balls into flat cookies and bake for 15 to 17 minutes or until crisp and golden. For added touch melt some bittersweet chocolate in a double boiler remove and cool down a bit. When still pliable dip one edge of cookies into chocolate. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 56583,"Churros 1 cup water 1/3 cup lard or vegetable shortening 1/4 teaspoon salt 1 cup flour 3 eggs Vegetable oil for frying 1/4 cup sugar mixed with 1/2 teaspoon ground cinnamon Instructions: Bring water, lard, and salt to a boil in a saucepan. Stir in flour vigorously until it forms a ball, about 1 minute. Allow mixture to cool slightly. Beat the eggs in a bowl and slowly add to the saucepan (on medium heat) stirring until a ball forms and the dough comes off the sides of the pan. Heat a 12-inch skillet that is at least 2 inches deep with 1-inch of oil to 325 degrees. Using a piping bag fitted with a medium star tip, pipe dough into 8 to 10-inch strips onto a parchment-lined tray. Fry until amber brown. Sprinkle sugar and cinnamon mixture on churros immediately. Serve warm. ","[Rioja, Tempranillo, Garnacha, Barolo]" 56584,"Chicken Tamales 24 dried corn husks 1 tablespoon chicken-flavored bouillon powder 1 pound skinless, boneless chicken breasts 3/4 pound skinless, boneless chicken thighs 2 cups loosely packed fresh cilantro 1 clove garlic, minced 1/2 teaspoon ground cumin 1/2 cup hot salsa verde Kosher salt 1 dried ancho cl, stemmed and seeded 4 cups masa harina (instant corn flour) 1 1/3 cups lard Instructions: Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
Meanwhile, make the filling: Bring the bouillon powder and 4 cups water to a simmer in a medium pot over medium heat. Add the chicken and simmer until cooked through, 12 to 15 minutes. Remove the chicken and let cool; cut into small pieces. Reserve the broth.
Puree the cilantro and 1 1/4 cups of the reserved broth in a food processor until smooth (save the remaining broth for another use). Transfer to a medium pot. Add the garlic, cumin and salsa and bring to a simmer over medium heat; cook until slightly reduced, about 12 minutes. Stir in the chicken and season with salt. Remove from the heat and let cool.
Make the dough: Soak the ancho cl in hot water until soft, about 15 minutes. Drain the cl, then mince to make a paste. Combine the cl paste, masa harina, lard, 2 2/3 cups warm water and 2 teaspoons salt in a bowl. Mix with your hands (or use a mixer with the paddle attachment) 10 to 15 minutes, or until a marble-size ball of dough floats in water.
Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon about 2 tablespoons of the chicken filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, then cover and steam until the tamales pull away from the husks, about 1 hour. Remove from the steamer and let cool slightly before unwrapping.
","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 56585,"Creamed Corn Skillet Cornbread 1 cup yellow cornmeal 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1 cup buttermilk 2 large eggs 1 1/2 cups shredded Monterey Jack cheese 1 cup creamed corn 1 tablespoon vegetable oil 2 tablespoons unsalted butter Instructions: Preheat the oven to 425 degrees F. Whisk the cornmeal, flour, baking powder, salt and baking soda together in a bowl. In a large bowl, beat together the buttermilk and eggs, then add the cheese, creamed corn and oil and beat to combine. Add the flour mixture and stir until just incorporated. Set aside. Heat an 8-inch cast-iron skillet over medium-high heat until hot. Add the butter and swirl until melted and completely coating the base of the skillet. Pour the batter into the skillet, and quickly smooth the top slightly. Bake until golden brown and a wooden pick inserted in the center just comes out clean, about 20 minutes. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 56586,"Coconut-Orange Bundt Cake with White Chocolate Glaze Cooking spray 2 1/2 cups all-purpose flour, plus more for the pan 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 2 sticks unsalted butter, at room temperature 2 1/2 cups sugar 2 tablespoons finely grated orange zest (from 2 oranges) 4 large eggs 1 tablespoon coconut extract 2 teaspoons pure vanilla extract 1 cup sour cream 1 cup sweetened shredded coconut 8 ounces white chocolate, finely chopped 1/4 cup heavy cream 1 teaspoon finely grated orange zest 1/2 teaspoon coconut extract Sugared cranberries and orange zest, for decorating (see Cook\u2019s Note) Instructions: Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 325? F. Coat a 12-cup bundt pan generously with cooking spray. Dust with flour to coat and tap out the excess. Whisk together the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth. Add the sugar and orange zest and beat until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, then add both extracts. Beat in the flour mixture in 3 batches, alternating with the sour cream in 2 batches. Beat in the shredded coconut until combined. Transfer the batter to the bundt pan and smooth out the top. Bake until the cake has puffed, is a deep golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Transfer the pan to a rack and let cool 20 to 30 minutes. Run a small offset spatula around the edges of the cake, then carefully invert the cake onto the rack to cool completely, about 2 hours. Make the glaze: Combine the white chocolate and heavy cream in a medium heatproof bowl. Set the bowl over a saucepan filled with about 1 inch of simmering water (do not let the bottom of the bowl touch the water). Cook, stirring, until the glaze is smooth and thick, 2 to 3 minutes. Remove the bowl from the pan and stir in the grated orange zest and coconut extract. Let the glaze cool slightly, 3 to 5 minutes. Spoon the glaze over the cake, allowing it to drip down the sides. Arrange the sugared cranberries and orange zest on top. Let the glaze set completely before slicing, at least 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 56587,"Red, White and Blue Mashed Potatoes 2 pounds red new potatoes, quartered 2 cloves garlic, smashed 5 to 6 strips bacon 1/4 pound Gorgonzola cheese, room temperature 1/4 cup heavy cream, room temperature 1 tablespoon butter, room temperature Salt and freshly ground black pepper Instructions: Add potatoes and garlic to a medium pot and fill with enough cold water to cover the potatoes by an inch. Season with salt and bring water to a boil. Reduce to a simmer and cook until potatoes are soft, about 15 minutes. Meanwhile, fry bacon in a skillet until crisp. Set aside on a paper towel to drain. Roughly chop and reserve. Drain potatoes and garlic and place them back in the pot with the cheese, heavy cream, butter and chopped bacon. Roughly mash, adding more cream if needed. Season with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 56588,"Arroz Caldo 2 tablespoons canola oil 4 cloves garlic, minced 6 bone-in chicken thighs Kosher salt and freshly ground black pepper 1 small onion, minced One 1-inch piece of ginger, minced 3/4 cup jasmine rice
4 cups low-sodium chicken broth
Pinch of saffron, plus saffron threads saved for garnish 1 bay leaf, torn 2 tablespoons fish sauce, plus more for serving Juice of 1 lime, plus 1 lime cut into wedges, for serving 1/3 cup thinly sliced scallion greens Instructions: Heat a 5-quart pot over medium-high heat. Add the oil and garlic and cook, stirring often, until the garlic is fragrant and golden, about 2 minutes. Use a slotted spoon to transfer the garlic to a paper-towel lined plate and set aside for serving. Remove the pot from the heat, leaving the garlic-infused oil in the pot. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Return the pot to the stove over medium-high heat, then add the chicken, skin-side down, and cook until the skin is golden, flipping halfway through, about 8 minutes. Transfer the chicken to a bowl. Add the onion, ginger, and rice to the pot. Cook, stirring often, 1 to 2 minutes. Add the chicken broth, 4 cups water, a pinch of saffron and the bay leaf. Return the chicken and juices to the pot. Bring to a boil, then reduce the heat to maintain a vigorous simmer. Cook, partially covered, until the chicken is tender, the rice is cooked, and the arroz caldo is thickened, about 30 minutes. Discard the bay leaf, stir in the fish sauce and lime juice, and season with salt and pepper. Serve one chicken thigh per bowl and garnish with the fried garlic, scallion greens, freshly ground pepper, reserved saffron threads and lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 56589,"Pan Roasted Duck Breast 2 duck breasts Kosher salt and freshly ground black pepper 1 1/2 tablespoons extra-virgin olive oil, divided 1 (1-ounce) piece pancetta, chopped 1 shallot, sliced 2 garlic cloves, sliced 1 cup fresh baby spinach 1 head frisee 1 tablespoon chopped roasted hazelnuts 1 tablespoon snipped chives Razz Cherry Garlic Glaze, to serve, recipe follows 1 tablespoon chopped chervil leaves 3/4 cup red wine 1/2 cup grenadine 1/2 cup red wine vinegar 1/4 cup sugar 1 clove elephant garlic 1/4 cup razz cherries (raspberry infused dried cherries) Instructions: Heat a medium skillet over medium heat. Score the skin of the duck breasts and season them lightly with salt and pepper. Add 1/2 tablespoon of the olive oil to the skillet and put in the duck breasts, skin side down. Cook slowly, rendering the fat, until the duck skin is golden and crisp, about 5 to 6 minutes. Turn the duck breasts over and cook them in the duck fat for 2 minutes. Remove the duck breasts from the pan to a plate, cover them with foil, and let them rest for 5 minutes. After the duck has rested, return them to the skillet, skin side down, over medium heat. Spoon the duck fat over the breasts until they are just heated through. The skin should be crispy and duck meat should be pink in color. Transfer to a cutting board. In another medium skillet over medium-high heat, add the remaining 1 tablespoon olive oil. When the oil is hot, add the pancetta and cook until it begins to color, about 5 minutes. Add the shallot and garlic and cook until they are soft, about 5 minutes. Lower the heat to medium and add in the spinach and the frisee. Season with salt and pepper, to taste, then add the hazelnuts and toss the greens gently to coat them with the oil. Cook the greens until just wilted, about 2 minutes. To serve, divide the greens onto 2 plates and garnish with the chives. Slice the duck breasts and fan them over the greens. Spoon the Razz Cherry Garlic Glaze across the duck and garnish with chervil. Combine the red wine, grenadine, vinegar, and sugar in a saucepan over high heat and bring it to a boil. Peel and slice the garlic as thinly as possible. Add the garlic and razz cherries to the pan and reduce the heat to medium. Continue to cook until the sauce is reduced and syrupy, about 15 minutes. Yield: about 1 cup ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 56590,"Veal Breast Milanese Hoagie 1 pound 5 ounces/595 g durum flour 7 1/2 ounces/213 g bread flour (recommended: Sir Galahad) 1/2 ounce/13 g yeast 2/3 ounce/17 g salt Sesame seeds 1 boneless veal breast 4 celery stalks, medium dice 3 cloves garlic 3 sprigs fresh rosemary 2 bay leaves 1 carrot, medium dice 1 onion, medium dice 1/2 bunch fresh thyme Freshly ground black pepper Canola or vegetable oil, for frying 8 eggs, beaten 3 1/2 cups breadcrumbs Kosher salt 1 cup cubed bacon 4 cups mayonnaise (recommended: Hellmann's) Kosher salt and freshly ground black pepper 16 jarred hot pepper rings 1 head iceberg lettuce, shredded 1 red onion, thinly sliced 1 tomato, sliced 1 teaspoon dried oregano 2 tablespoons red wine vinaigrette 18 slices provolone cheese, halved Instructions: For the hoagie roll: Preheat the oven to 375 degrees F. Combine the durum flour, bread flour, yeast and 20 ounces of water in a stand mixer. Mix on low with a dough hook for 3 minutes. Add the salt, raise to medium speed and mix for an additional 4 minutes. Cover the dough with plastic wrap and leave to ferment until it has doubled in size.
Make an envelope fold, then shape the dough into 5-ounce loaves and roll in sesame seeds. Place the loaves on an oiled baking sheet lined with parchment paper and proof until the loaves have doubled in size. Make a slit down the center of each loaf and spray with water right before transferring to the oven. Bake for 25 minutes.
For the veal breast Milanese: Preheat the oven to 300 degrees F. Sear the veal breast in a large pot or Dutch oven until golden brown on both sides. Remove the veal and add the celery, garlic, rosemary, bay leaves, carrot, onion, thyme and some black pepper. Cook until the vegetables have softened, then deglaze with 8 cups water. Return the veal breast to the pot and add more water as needed to cover the veal breast about halfway. Bring to a boil, cover and transfer to the oven. Cook until the veal breast is very tender, 3 to 4 hours. Remove the veal from its braising liquid and transfer to a baking sheet. Set a weighted pan atop the veal to press it into an even thickness while it cools. Once cool, slice the veal into 1/2-inch strips.
Preheat oil in a deep-fryer or large pot to 350 degrees F.
Bread the veal by dragging the strips in the egg wash, then dredging them in breadcrumbs. Fry the breaded strips until golden brown, 3 to 4 minutes. Remove from the oil and place on a cooling rack. Season with salt and black pepper.
For the bacon mayo: Add the bacon and 1 cup water to a pot and bring to a boil. Simmer until all the water is evaporated. Transfer the bacon to a blender and puree until smooth. Mix with the mayo and season with salt and pepper.
For the hoagie salad: Mix the pepper rings, lettuce, red onion and tomato in a large bowl. Add the dried oregano and red wine vinegar and toss.
To assemble the sandwich: Slice a hoagie roll in half and spread 2 tablespoons of bacon mayo on each side. Lay 2 strips of veal Milanese on the bottom half and top with 2 slices of the provolone.
Set a panini press to 450 degrees F. Press the hoagie until the cheese is melted and the veal is hot, about 4 minutes. Open up the sandwich and stuff it with 1/4 cup of the hoagie salad. Cut in half and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 56591,"Ginger Spice Cookies 1-inch knob peeled fresh ginger or 2 tablespoons prepared ginger juice 3 1/2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon fine salt 1 tablespoon ground ginger 2 teaspoons ground cinnamon 2 teaspoons ground allspice 1/2 teaspoon freshly and finely ground black pepper 1 cup unsalted butter, room temperature cut into pieces 1 cup superfine sugar 2/3 cup molasses, preferably sorghum 1/4 cup water 3 tablespoons egg white powder 2 cups confectioners' sugar Food coloring, sprinkles, candies, or colored sugars as desired Instructions: Puree the ginger in a mini food processor with 2 tablespoons water. Squeeze and strain juice through cheesecloth or a fine mesh strainer. Discard the ginger pulp. Reserve the juice.
Sift the flour, baking soda, salt and spices into a medium bowl, then whisk in the pepper; set aside.
Cream the butter and sugar with a handheld mixer until light and fluffy, about 1 1/2 minutes. Add the molasses and ginger juice and beat until evenly incorporated, about 2 minutes. (Stir together with a spatula if needed.) Gradually blend the dry ingredients on low speed into the butter mixture until you have a crumbly mixture. Bring the dough together by hand pressing and kneading lightly until moist, but not tacky. Divide into 2 equal portions, press into disks about 1/2-inch thick. Wrap in plastic and chill for at least 1 hour or overnight.
Position racks evenly in the oven and preheat to 350 degrees F.
Dust the dough and a work surface with flour. Roll the dough about 1/4 inch thick. Cut out cookies into desired shapes. Transfer to a parchment lined baking sheet. Bake until the cookies are a rich tawny brown, about 18 to 20 minutes. Cool on a rack.
For decorating: Whisk the water and egg white powder in a medium bowl until foamy and smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. For multiple colors divide the icing into batches and add a food coloring as desired. Spread or pipe the icing onto the cookies. Finish with sprinkles, or candies. Let rest on a rack until the icing sets, about 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 56592,"French String Bean Salad Kosher salt 1 1/2 pounds French string beans, both ends trimmed 2 tablespoons Dijon mustard 2 tablespoons white wine vinegar 1/4 teaspoon freshly ground black pepper 1/2 cup good olive oil 2 tablespoons minced fresh dill Instructions: Fill a large bowl with ice water. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the beans and cook for 1 minute only. Time it carefully! You want the beans to be crisp-tender. Drain the beans and put them in the ice water until completely cool. Drain the beans again, dry on paper towels, and place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/2 teaspoon salt, and the pepper. While whisking, slowly add the olive oil to make an emulsion. Pour enough dressing over the beans to moisten them well, reserving the rest for another use. Toss with the dill, season to taste, and serve at room temperature. (If the beans aren't served immediately, refrigerate them and add a little extra vinaigrette and a sprinkle of salt before serving.) ","[Burgundy, Sauvignon Blanc, Chablis, Vermentino]" 56593,"Sauteed Octopus with Oregano 6 to 7 pound whole octopus, cleaned 2 tablespoons olive oil 1 green bell pepper, stems, seeds, and ribs removed, julienned 2 plum tomatoes, sliced into 1/2 moons 1/4 pound pitted green olives, sliced 2 tablespoons fresh oregano leaves, chopped 2 teaspoons cider vinegar Instructions: In a large stockpot, bring water to a boil and then reduce to a simmer. Add whole octopus, and simmer for 1 hour. Remove octopus from boiling water, and let cool at room temperature for 15 minutes. Cut the tentacles from the head, and discard the head. Chop the tentacles into small pieces. Heat a large saute pan with olive oil over medium heat, add the octopus, green pepper, tomatoes, olives, oregano, and vinegar. Saute for 10 minutes. Serve immediately. ","[Rioja, Barolo, Syrah, Tempranillo]" 56594,"Sweet Potato Pie 2 large sweet potatoes Cooking spray 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1 squeeze fresh lemon juice 2 cups sugar 1 teaspoon vanilla 2 eggs 1 small can sweetened condensed milk 1 frozen (9-inch) pie crust, prebaked Instructions: Spray sweet potatoes with cooking spray and roast in a preheated 350 degrees oven for 35 minutes or until soft. Scoop out pulp. Mix pulp with cinnamon, nutmeg, lemon, sugar and vanilla. In separate bowl whip eggs and milk and fold into potatoes. Pour into pre-baked shell and bake at 350 degrees for 15 minutes. Allow to cool before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 56595,"Chocolate Avocado Mousse 1 large ripe avocado, cut into chunks 1/4 cup natural cocoa powder 1/4 cup unsweetened almond milk 1/4 cup maple syrup or agave 1 teaspoon pure vanilla extract Pinch of sea salt Suggested toppings: chia seeds, cocoa nibs, shredded coconut, chopped mango, chopped pineapple and pomegranate seeds
Suggested toppings: chia seeds, cocoa nibs, shredded coconut, chopped mango, chopped pineapple and pomegranate seeds Coconut Whipped Cream, recipe follows, for garnish, optional 1 can coconut milk, refrigerated overnight until well chilled 1 teaspoon pure vanilla extract Confectioners' sugar or sweetener of choice, to taste Instructions: In a blender, combine the avocado, cocoa powder, almond milk, maple syrup, vanilla and salt. Blend on medium until completely smooth, scraping down the sides of the blender often. Increase the speed to high and blend about 30 seconds to lighten the mousse.
Spoon into 2 serving glasses or cups. If you have the time, chill in the refrigerator until cold, about an hour. If not, enjoy right away with the toppings of your choice and garnish with Coconut Whipped Cream if desired. Remove the can of coconut milk from the refrigerator without shaking it. Open the can, scrape out the solidified coconut cream from the top and put it in a mixing bowl. (Save the liquid in the bottom of the can for a smoothie.) Whip the coconut cream with an electric mixer fitted with the whisk attachment on high until light and fluffy, 1 to 2 minutes. Add the vanilla and confectioners' sugar or other sweetener to taste. Whip again and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 56596,"Whipped Potatoes 2 pounds Russet potatoes, cleaned and quartered (3 to 4 potatoes) Fine sea salt
3/4 cup heavy cream
1/2 cup whole milk
8 tablespoons (1 stick) salted butter, cubed, room temperature
1/2 teaspoon freshly ground black pepper
Instructions: Put the potatoes in a saucepan and add enough water to cover generously. Salt the water, bring to a slow simmer over medium heat, and cook until the potatoes are tender when poked with a fork, 15 to 20 minutes. Meanwhile, combine the cream and milk in a small saucepan and bring to a simmer. Keep warm until ready to mix with the potatoes. Drain the potatoes, and push them through a ricer into a mixing bowl. Begin whipping the potatoes ? either in a stand mixer fitted with the whisk attachment or with a handheld mixer ? adding the butter as you go. When the butter has melted, gradually add three-quarters of the hot cream mixture, whipping until the potatoes are soft and fluffy. Add 1/2 teaspoon salt and the pepper, and then any additional cream mixture as needed for the potatoes to achieve the texture of stiffly whipped cream. Serve immediately, or cover and set over a double boiler to keep warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56597,"Hard Sauce 3/4 cup granulated sugar 1/2 cup (1 stick) butter, melted
1 teaspoon pure vanilla extract
1 egg, beaten
1/4 cup brandy
Pinch grated nutmeg Pinch orange zest
Instructions: Mix together the sugar, butter, vanilla and egg in a saucepan set over medium heat. Cook, stirring, until the sugar melts. Add the brandy and stir for 1 minute. Add the nutmeg and orange zest, and serve warm. ","[Chardonnay, Riesling, Moscato, Cava]" 56598,"Pickled Shrimp and Fried Tomatoes 1/2 large red onion, halved and thinly sliced 1 jalapeno, seeded if desired, sliced into thin rounds 1 cup dill pickle juice Kosher salt 1 pound 21/25 shrimp, peeled, deveined and tails removed 1/2 cup finely diced dill pickles 3 tablespoons dill pickle juice 1/3 cup sour cream Kosher salt and freshly ground black pepper Canola oil, for frying 3 large eggs, beaten 1 cup cornmeal 5 medium, firm vine-ripened tomatoes, sliced into 1/2-inch-thick rounds Kosher salt and freshly ground black pepper Instructions: For the pickled shrimp: Stir together the red onions, jalapeno and dill pickle juice.
Bring a large saucepot of lightly salted water to a boil. Add the shrimp and cook until pink and just cooked through, 2 to 3 minutes. Strain well and toss to coat in the pickle juice mixture.
For the dill pickle dressing: Stir together the diced pickles, pickle juice and sour cream in a small mixing bowl. Season with salt and pepper. For the fried tomatoes: Fill a large cast-iron pan with 1/2 inch of canola oil and set over medium-high heat. The oil is hot enough when you dip in a wooden spoon and small bubbles form around it.
Place the eggs and cornmeal into separate shallow dishes. Sprinkle the eggs, cornmeal and sliced tomatoes with salt and pepper. In batches, dip both sides of the tomatoes in the eggs, and then dredge in the cornmeal. Shake off any excess coating. Fry the dredged tomatoes in the hot oil until golden brown on both sides, 3 to 4 minutes total. Use a slotted spoon to transfer the fried tomatoes to a paper towel-lined baking sheet or large plate. Repeat until all of the tomatoes have been dredged and fried.
To assemble, divide the fried tomatoes among 4 large plates. Use a slotted spoon to remove the shrimp from the pickle juice liquid and place on the side of the tomatoes. Drizzle both the tomatoes and the shrimp with the dill pickle dressing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 56599,"Graffiti Wall 25 pounds bittersweet chocolate, tempered 25 pounds white chocolate, tempered Cocoa butter Powdered food coloring, as desired Instructions: I worked on a plywood base so I could move the wall during its construction. The wall I made measured 30 by 35-inches and weighed about 50 pounds. You can use the same techniques to make a smaller version. Make a base: Place metal rulers on a parchment paper lined surface so they form an open space that measures about 30 by 35 inches. If you don't have metal rulers, you could also use modeling clay or wood rulers. Pour tempered dark chocolate inside the open space to form a 1/2-inch-thick layer. Dark chocolate is stronger than white chocolate so that is the reason it is used at the base. When the chocolate has set, remove the rulers and peel off the parchment paper. Repeat this process with a layer of white chocolate. Use tempered chocolate to adhere the white layer to the bittersweet layer. The white chocolate layer will be the grout between the bricks. Make the bricks: Mix red coloring to a large bowl of tempered white chocolate. Use an offset spatula to spread the red chocolate over the part of the base that will represent the brick layer. This layer should be about 1/2-inch thick. Use the back of the offset spatula to roughen the surface of the bricks to make them more realistic. Make sure you leave space for the door that will be added later. Use a straight edge as a guide as you draw your finger through the red chocolate to create the grout lines. My centerpiece had 13 rows of bricks. The bricks are about 4 inches wide by 2 inches tall with a 1/2-inch grout. Allow the chocolate to set. When the chocolate has set, use an airbrush with red and black paints to give the brick character. Make the door: Use an offset spatula to spread a 1/4-inch-thick layer of tempered bittersweet chocolate over a sheet of acetate. Let the chocolate set slightly. Use a paring knife to cut the outline of the door. You should size this to fit the opening at the bricks. My door was 11 inches wide by 23 inches tall and had a curved at top. When the chocolate is set, peel off the acetate. At this time, you can also cut the door handle and 2 hinges. My hinges were each 1-inch by 2.5 inches and my handle was 11/2-inches in diameter Use your airbrush to paint graffiti on the wall. Sources: Chocolate Melter: Demarle Chocolate Cold Spray: PCB in France 011 33 0388 587333
","[Pinot Noir, Barolo, Tempranillo, Malbec]

" 56600,"Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce 1 tablespoon Spanish paprika 1 tablespoon smoked paprika 2 teaspoons cumin seeds, ground 2 teaspoons mustard seeds, ground 2 teaspoons fennel seeds, ground 1 teaspoon coarsely ground black pepper 2 teaspoons kosher salt 4 (8-ounce) boneless chicken breasts Olive oil Parsley-Mint Sauce, recipe follows 1 1/2 cups tightly packed fresh mint leaves 3/4 cup tightly packed fresh flat-leaf parsley 6 cloves garlic, chopped 2 serrano chiles, grilled, peeled, chopped 2 tablespoons honey 2 tablespoons Dijon mustard 1 cup olive oil Water Salt and freshly ground black pepper Instructions: Preheat your grill to high. Whisk together the paprika, cumin, mustard, fennel, pepper and salt in a small bowl. Brush the chicken with a few teaspoons of oil on both sides. Rub the breasts on the skin side with some of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 4 to 5 minutes. Turn the breasts over and continue cooking until just cooked through, 4 to 5 minutes. Transfer the chicken to a platter and immediately drizzle with some of the Parsley-Mint Sauce. Let rest 5 minutes. Serve with additional sauce on the side. Place the mint, parsley, garlic and serranos in a food processor and process until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil until emulsified. Transfer the mixture to a bowl and whisk in a few tablespoons of cold water to thin to a sauce-like consistency. Season with salt and pepper to taste. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 56601,"BBQ Totchos One 16-ounce bag frozen sweet potato tots or puffs 2 cups shredded rotisserie chicken
1/2 cup plus 2 tablespoons BBQ sauce
1 1/2 cups shredded extra-sharp Cheddar 2 scallions, sliced on the bias
Instructions: Cook the sweet potato tots according to the package instructions. Preheat the broiler to high. Put the cooked tots in an even layer on a parchment-lined baking sheet and sprinkle with the shredded chicken. Pour 1/2 cup BBQ sauce evenly over the top and cover with the cheese. Broil until the cheese is melted and bubbly, 3 to 4 minutes. Drizzle with the remaining 2 tablespoons BBQ sauce and garnish with fresh scallions. Serve immediately. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 56602,"Scallop and Lobster Enchilada 1 1/2 tablespoons vegetable oil 1 1/4 cups diced sea scallops 1 1/4 cups diced onions 1 1/4 cups diced mushrooms Salt to taste 1 tablespoon minced garlic 1 1/4 cups diced lobster meat (3 to 4 chicken lobsters) 3/4 cup diced red pepper 2 medium finely diced jalapeno peppers 1/2 teaspoon habenero hot sauce 3 cups chiffonade cut spinach 1 1/2 cups shredded Monterey jack cheese 2 large egg yolks, beaten 4 (12-inch) tortillas (lemon cilantro preferred) 1/2 diced ripe pineapple 1 1/2 diced ripe mango 1 small diced red pepper 1 small diced green pepper 1/4 diced purple onion 1 cup chopped cilantro 1/2 cup orange juice Pinch salt Instructions: In a large saute pan on high heat add half of the oil. When hot, saute diced scallops just until they begin to turn white and lose their translucence. Add the onions and cook for 2 minutes. Remove from the heat. Saute the mushrooms in a separate saute pan with rest of oil until they give off their water and begin to brown. Season with salt. Combine into first pan and add garlic, lobster, red pepper, jalapeno, habanero sauce, and spinach and saute until vegetables soften and spinach wilts. When all are incorporated remove from the heat and blend in the cheese. Cool on sheet pan. When set; roll in tortillas, sealing ends with egg yolk. Wrap each in plastic. Refrigerate. Salsa: Preheat the oven to 400 degrees F. In a large mixing bowl, blend all diced ingredients with cilantro, orange juice, and pinch of salt. Refrigerate for at least 1 hour for flavors to marry. Brown enchiladas in pan or griddle. Heat through in oven. Cut on bias into 4 pieces. Garnish with cilantro and serve with salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 56603,"Gratin of Celery Root and Potato 2 pounds Yukon gold potatoes, scrubbed 2 pounds celery root
3 ounces (6 tablespoons) butter, thinly sliced, plus additional for buttering the casserole dish
Sea salt 1 cup grated Beaufort cheese
4 ounces heavy cream
Instructions: Preheat the oven to 375 degrees F. Slice the potatoes into 1/4-inch-thick rounds. Peel the celery root and cut into 1/4-inch-thick slices to resemble the potatoes. Butter a heavy oval casserole dish. Layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. Sprinkle with sea salt. Top with a layer of half of the cheese. Repeat with the remaining potato and celery root. Top with the cream and then the remaining cheese. Bake until deep golden brown, about 1 hour. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]

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 Soup with Basil Oil 2 tablespoons unsalted butter 1 small onion, chopped 3 cloves garlic, minced " 56604,"Cucumber-Mint Margarita 1 ounce Cointreau 2 lime wedges plus 1 1/2 ounces fresh lime juice Coarse salt 2 fresh mint leaves 1/3 Persian cucumber, cut into 4 chunks 2 ounces tequila Instructions: Rub the rim of a rocks glass with 1 lime wedge, then dip the rim in coarse salt. Muddle the mint and cucumber in a cocktail shaker with a muddler or the handle of a wooden spoon until the cucumber is broken up and the mint is bruised, 5 to 6 times. Add the Cointreau, tequila and lime juice. Fill the shaker three-quarters of the way with ice and shake well. Pour into the prepared glass and garnish with the remaining lime wedge.
","[Tequila, Sauvignon Blanc, Pinot Grigio, Ros]" 56605,"No-Churn Shark Ice Cream One 14-ounce can sweetened condensed milk 2 teaspoons pure vanilla extract or vanilla bean paste
Pinch fine salt
1 teaspoon sky blue gel food coloring
2 cups cold heavy cream
1 tablespoon assorted blue and green candies, plus more for serving
Gummy sand sharks, for garnish
Instructions: Freeze a 9-by-5-by-3-inch metal loaf pan until chilled. Whisk together the condensed milk, vanilla and salt in a medium bowl. Transfer half to another medium bowl and stir in the blue food coloring. Set aside.
Whip the cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes.
Add 1/2 cup of whipped cream to each bowl of the condensed milk mixture and fold with separate rubber spatulas until combined. Divide the remaining whipped cream evenly between the bowls and fold to combine.
Use separate ice cream scoops or large spoons to drop scoops of each mixture into the chilled loaf pan, alternating between the colors. Drag a long wooden skewer through the mixture to swirl the colors, making sure the skewer reaches down to the bottom of the pan. Top with the candies. Cover and freeze until solid and scoopable, at least 5 hours and up to overnight.
Scoop the ice cream into serving dishes or cones and top with more candies and shark gummies before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 56606,"Roasted Potatoes with Mushrooms 2 cups button mushrooms, halved 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1 pound baby new red potatoes 1 clove garlic, smashed 3/4 cup reduced-fat sour cream 1/4 cup low-fat plain yogurt 1/4 cup well-shaken buttermilk 1 tablespoon champagne vinegar Small pinch cayenne 1/4 cup roughly chopped parsley leaves 1/4 cup chopped chives 2 tablespoons chopped green onion 2 tablespoons chopped dill 1 tablespoon chopped tarragon leaves Dash Worcestershire Dash hot sauce Instructions: Preheat the oven to 450 degrees F. On a rimmed baking sheet, toss the mushrooms with 1 tablespoon olive oil, and season with salt and pepper, to taste. On another rimmed baking sheet, toss the potatoes with the remaining 1 tablespoon olive oil, and season with salt and pepper, to taste. Put both pans in the oven, and roast until the mushrooms are browned and the potatoes are cooked through, about 20 minutes, tossing once and rotating the sheets halfway through. Remove the pans from the oven, and let cool slightly. While the potatoes and mushrooms roast, make the dressing. Add the garlic, sour cream, yogurt, buttermilk, and vinegar into a food processor and blend to combine. Add the cayenne, herbs, Worcestershire, and hot sauce. Blend until fully incorporated and the dressing is a pale green. Season the dressing with salt and pepper, to taste, if needed. Add the potatoes and mushrooms to a serving bowl and pour in the dressing. Toss to coat and serve warm or room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56607,"Red Devil Cranberries 2 teaspoons canola oil 1/4 cup minced shallot 1 teaspoon minced serrano pepper 1 cup blood orange juice, fresh if possible 1/2 cup agave syrup, preferably amber 1 (12-ounce) package fresh cranberries 1 tablespoon minced chipotle pepper 1 teaspoon adobo sauce 1 teaspoon ground cinnamon 1/2 teaspoon salt Instructions: In a large saucepan, add the oil and saute the shallot and serrano pepper over medium-high heat for 3 to 4 minutes. Add in the blood orange juice, agave syrup, cranberries, chipotle, adobo, cinnamon, and salt. Reduce the heat and simmer until mixture is thick, 20 to 25 minutes, stirring occasionally. Set aside to thicken, thanks to the pectin in the cranberries. Guy's Tip: If available, try to purchase 1 fresh blood orange and add this to the cranberries. Segment, add the orange flesh to the pot, and squeeze in any remaining juices from the blood orange membrane. Cook's Note: To segment an orange, remove the top and bottom from the orange over a small bowl (to catch the juices). Peel the orange with a small sharp knife, carefully removing all of the pith. Carefully slice between the segments, down each side, and allow to fall into the bowl as you proceed. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 56608,"Lime Creme Brulee Bars 1 stick (8 tablespoons) unsalted butter, at room temperature 1/4 cup sugar
1 tablespoon freshly grated lime zest
1 cup all-purpose flour
1/4 teaspoon kosher salt
1 large egg plus 3 yolks 1 tablespoon lime zest plus 1/2 cup lime juice One 14-ounce can sweetened condensed milk
2 to 3 tablespoons sugar, for sprinkling 4 thin slices lime, quartered Instructions: Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with foil, overhanging the edges by an inch. For the crust: Combine the butter, sugar and lime zest in the bowl of a mixer fitted with the paddle attachment. Mix on high until light and fluffy, about 2 minutes. Scrape down the sides and add the flour and salt. Mix on low speed until the dough comes together (it should be in big, loose crumbles, not dusty). Press the dough evenly into the bottom of the foil-lined pan. Bake until light golden and set, 15 to 18 minutes. Cool completely on a rack. For the filling: Combine the whole egg and yolks, lime zest and juice and sweetened condensed milk in a medium bowl and whisk until very smooth. Pour into the crust and bake until completely set, 18 to 20 minutes. Cool completely on a rack, then refrigerate until chilled and very set, at least 3 hours. For the topping: Preheat the broiler. Remove the bar in one piece using the foil as handles (loosen the corners with a paring knife, if needed). Cut into 16 squares and place on a foil-lined baking sheet, spaced about an inch apart. Sprinkle the tops evenly with the sugar. Broil until the sugar is caramelized and crisp, 1 to 2 minutes, depending on your broiler. Let cool a few minutes before transferring to a serving tray. Garnish with lime quarters and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 56609,"Toasted Pita Triangles 1 bag pita bread Good olive oil Kosher salt Instructions: Preheat the oven to 375 degrees F. Cut each pita in half and then each half in triangles and place them in a single layer on a sheet pan. Drizzle with olive oil and sprinkle generously with salt. Bake for 10 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 56610,"Cranberry-Lime Mocktail 2 cups fresh or frozen cranberries, plus more, for serving 1 1/4 cups sugar
3/4 cup frozen limeade concentrate (half of a 12-ounce can)
1/2 cup fresh lime juice, plus lime slices, for serving Seltzer, for serving
Instructions: Combine the cranberries, sugar and 1 cup water in a medium saucepan over high heat. Bring to a boil and reduce to a simmer. Carefully smash the cranberries with a potato masher, then simmer the mixture until slightly reduced and dark red, about 10 minutes. Let cool for 10 minutes. Strain the mixture through a strainer into a heatsafe container, pressing on the cranberry solids to extract all the juice. Let cool for 30 minutes. Combine the cranberry syrup with the limeade and lime juice in a pitcher and stir well. Mix equal parts of the drink mix and seltzer. Serve over ice with cranberries and a lime slice. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 56611,"Tricolor Pepper and Onion Pasta 1 red bell pepper, julienned 1 yellow bell pepper, julienned 1 orange bell pepper, julienned 1 medium onion, julienned 1 teaspoon Curtis' hot spice blend* 1 tablespoon chopped rosemary 2 cooked fussili 1 tablespoon olive oil 1 teaspoon black pepper corns 1 teaspoon white pepper corns 2 teaspoon red pepper corns 2 teaspoon green pepper corns 1/4 teaspoon red pepper flakes 1/4 teaspoon paprika Instructions: In a hot saute pan, add oil and saute peppers and onions until lightly colored, about 5 minutes. Add spice blend and rosemary and cook for 1 minute. Spoon over pasta. Blend in coffee grinder. ","[Sangiovese, Pinot Grigio, Vermentino, Sauvignon Blanc]" 56612,"Vegetable Souffle 1/2 cup gouda cheese 1/2 cup colby cheese 1/2 cup sharp cheddar cheese 1/2 cup mild cheddar 1/2 cup Swiss 1/2 cup cream cheese Ingredients from 1 recipe Summer Green Pea Salad, recipe follows 4 cups shelled fresh young green peas 3 tablespoons garlic-flavored olive oil 2 tablespoons balsamic vinegar 1/2 cup diced red bell pepper 1/2 cup diced yellow bell pepper 1/4 cup chopped red onion 2 tablespoons chopped scallions 3 tablespoons chopped fresh basil leaves 1/2 teaspoon salt 1/4 teaspoon ground black pepper Instructions: Cube all of the cheese, and set aside. In a souffle dish, put down a layer of the Pea Salad. Follow with a layer of cheese, taking a bit of each variety of cheese. Alternate layers of cheese and pea salad, until you are out of ingredients. Bake in a preheated 375 degrees for 25 minutes. For green pea salad: Bring a large saucepan of salted water to a boil. Add the peas and simmer for 2 to 3 minutes or until just tender. Drain the peas and transfer them to a large bowl. Add the oil and vinegar, and toss to thoroughly coat the peas. Set them aside to cool to room temperature. When you are ready to serve the salad, gently stir in the bell peppers, red onion, scallions, basil, salt, and pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56613,"Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese, and Almonds 4 small zucchini, cut into 1/2-inch thick rounds (about 1 1/2 pounds) 2 tablespoons olive oil Kosher salt 4 round, pocketless whole-grain pita 1/3 cup prepared hummus 1/4 cup crumbled goat cheese 2 cups baby arugula 1/4 cup chopped almonds 1 lemon, quartered, for serving Instructions:

1. Preheat the oven to 400 degrees F. Place the zucchini on a baking sheet. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt; mix well and spread to 1 layer. Roast until browned and very tender, about 30 minutes, stirring halfway through.
2. Warm the pita on a grill or griddle until nicely toasted, but still soft, and spread each with 1 heaping tablespoon hummus. Top each piece with 1 tablespoon crumbled goat cheese, 1/4 of the roasted zucchini, about 1/2 cup baby arugula, and 1 tablespoon coarsely chopped almonds. Serve with a lemon wedge.
   ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 56614,"Warm Wild Rice Salad 3 1/2 cups water 2 cups rice (1 cup long-grain brown rice and 1 cup wild rice) 3 tablespoons butter 1/2 cup diced onions 1/2 cup diced celery 1/2 cup diced carrots 1/2 red bell pepper Salt and freshly ground black pepper 1/2 cup slivered almonds 3/4 cup frozen peas 1 1/4 teaspoons red pepper flakes 2 tablespoons freshly chopped parsley leaves Instructions: Bring 3 1/2 cups of water to a boil in large saucepan. Add rice and reduce heat to medium. Cook until just tender about 35 to 40 minutes. Fluff with a fork when ready. In a large skillet over medium heat, melt butter. Add onions, celery, carrots, peppers, salt and pepper. Saute until softened, about 5 minutes. In a separate pan over medium-low heat, toast almonds. Stir occasionally until browned. Add peas and red pepper flakes to the vegetables. Add rice to skillet. Mix together and allow to cook for a few minutes. Remove from pan. Add almonds and top with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 56615,"2-Ingredient Pumpkin Frosting One 15-ounce can pure pumpkin puree 10 ounces semisweet chocolate, finely chopped Instructions: Add the pumpkin puree to a medium saucepan and cook over medium heat, stirring often, until it bubbles, thickens and darkens slightly, about 10 minutes. Off the heat, stir the chocolate into the pumpkin puree until it's melted and the frosting is smooth. Cool for at least 10 minutes before using. The frosting will keep in an airtight container in the refrigerator for up to 1 week; stir until smooth.
   ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 56616,"Mixed Greens with Tomato-Ginger Dressing 1 large plum tomato, seeds squeezed out, roughly chopped 1/4 cup chopped oil-packed sun-dried tomatoes 1 tablespoon minced fresh ginger 2 garlic cloves, peeled 1 to 2 tablespoons balsamic vinegar 1/2 cup water 1/4 teaspoon salt 1/4 teaspoon ground black pepper 6 cups washed mixed greens (any combination of romaine, red leaf, Bibb, Boston lettuce, mustard greens, spinach) Instructions: In a blender, combine tomato, sun-dried tomatoes, ginger, garlic, and vinegar. Process until finely chopped. Add water, salt, and pepper and puree until smooth. Divide greens evenly among 4 salad plates and spoon dressing over top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 56617,"Pumpkin-Chocolate Slab Pie 1 9-ounce package chocolate wafer cookies 1/2 cup granulated sugar 1/2 teaspoon salt 10 tablespoons unsalted butter, melted 1 pound dark chocolate, finely chopped 4 1/4 cups heavy cream 1 28-ounce can pure pumpkin puree 1/2 cup granulated sugar 5 large eggs 1 1/2 teaspoons pumpkin pie spice 2 teaspoons pure vanilla extract 1/2 teaspoon salt 2 tablespoons confectioners' sugar Crushed chocolate wafer cookies, for topping Instructions: Make the crust: Preheat the oven to 350? F. Combine the cookies, granulated sugar and salt in a food processor. Pulse until finely ground, then add the melted butter and pulse again until the mixture looks like wet sand. Transfer to an 11-by-17-inch rimmed baking sheet and press the mixture evenly into the bottom and up the sides. Bake until set and crisp, about 12 minutes. Transfer to a rack and let cool completely. Make the filling: Place the chocolate in a large bowl. Heat 1 cup heavy cream in a small saucepan over medium heat until steaming. Pour the cream over the chocolate and let stand until most of the chocolate melts, about 10 minutes, then gently stir until smooth. Spread the chocolate evenly over the bottom of the crust; let set, about 10 minutes.
   Meanwhile, whisk 2 1/2 cups heavy cream, the pumpkin puree, granulated sugar, eggs, pie spice, vanilla and salt in a large bowl. Strain through a fine-mesh sieve into a separate bowl and pour over the chocolate layer. Bake until the pumpkin is set around the edges and puffs slightly in the middle, about 25 minutes. Transfer to the rack and let cool 20 minutes, then refrigerate until completely cooled, at least 2 hours.
   Make the topping: Beat the remaining 3/4 cup heavy cream and the confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form. Cut the pie into 15 squares. Dollop some whipped cream onto each square and sprinkle with crushed cookies.
   ","[Bordeaux Blend, Pinot Noir, Chianti, Tempranillo]" 56618,"Tomato-Basil Spaghetti Pie Kosher salt and freshly ground black pepper 1 pound spaghetti One 24-ounce jar tomato-basil sauce 2 cups cubed fontina cheese (about 8 ounces) 1 cup milk 1/2 cup fresh basil leaves, chopped 1/2 cup fresh parsley leaves, chopped 3 large eggs, lightly beaten 2 cups grated Asiago cheese (about 8 ounces) One 6-ounce package cubed pancetta Instructions: Preheat the oven to 350 degrees F. Bring a large pot of well-salted water to a boil. Cook the spaghetti according to the package instructions for al dente. Drain well and let cool slightly.
   Whisk together the tomato sauce, fontina, milk, basil, parsley, eggs, 1 cup of the Asiago, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the spaghetti and toss to coat. Heat a 12-inch cast-iron skillet over medium-high heat and add the pancetta. Cook until golden and crispy, about 5 minutes. Transfer to the bowl with the pasta and toss to combine. Let the skillet cool for 5 minutes.
   Pour the pasta mixture into the skillet and sprinkle the remaining 1 cup Asiago on top. Bake until the cheese is melted and bubbling and a knife inserted and turned in the center of the pie does not release any loose egg batter, 45 to 50 minutes.
   Run a spatula underneath the pie to loosen the base. Slide it onto a serving plate and cut into wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 56619,"Go-To Chicken Soup 8 cups low-sodium chicken broth or stock One 3-pound chicken, quartered into 2 leg pieces and 2 breast pieces, on the bone, skin removed (save the back to make chicken stock) Kosher salt 2 to 3 small carrots, thinly sliced 3 stalks celery with leaves, thinly sliced, leaves roughly chopped 2 tablespoons roughly chopped fresh parsley Instructions: Make the broth: Add the broth and 4 cups water to a large soup pot and bring to a simmer over medium-high heat. Sprinkle the chicken with salt. Submerge the chicken pieces into the broth. When the broth starts to boil, reduce the heat to a simmer. Cook until the breast and tenderloin start to separate, about 10 minutes, and then remove with tongs or a large strainer. Continue simmering the leg pieces until the meat pulls away from the bone, about 10 more minutes. Remove the legs from the pot. Allow to cool just enough to handle the meat. Prep the chicken: Shred the chicken pieces by hand and reserve the meat. (You can reserve the chicken bones to start or reinforce another stock.) Strain the broth if desired. Finish the soup: Add the carrots and celery stalks and cook until tender, about 8 minutes. Stir in the shredded chicken. When just heated through, after about 3 minutes, remove from the heat. Season with salt, stir in the parsley and celery leaves and serve. Chicken Noodle Soup Make the broth and prep the chicken for Go-To Chicken Soup, but this time cut 3 carrots, 3 celery stalks and the chicken into small dice. Add to the broth and cook over medium heat until tender, about 10 minutes. Add 6 ounces medium-wide egg noodles and cool until al dente, about 6 minutes. Before serving, stir in 2 tablespoons each chopped fresh parsley and fresh dill. Chicken Tortellini Soup Preheat the oven to 400 degrees. Cut the top off a head of garlic and rub with olive oil and salt. Wrap in foil and bake until very soft, 45 to 55 minutes. Meanwhile, make the broth and prep the chicken for the Go-To Chicken Soup. Squeeze out the garlic and mash into a paste before whisking into the broth along with 1 tablespoon finely chopped fresh rosemary. Add the chicken, carrots and celery and cook over medium heat until tender, 8 minutes. Add 8 ounces of your favorite tortellini and cook until tender, another 8 minutes. Serve with pecorino Romano over top. Cilantro-Lime Chicken and Rice Soup Make the broth and prep the chicken for the Go-To Chicken Soup. Add the chicken, carrots, celery and 3/4 cup long grain rice and cook over medium heat until tender, about 15 minutes. Add 1 cup diced tomato and cook another 5 minutes. Before serving stir in 1/4 cup chopped fresh cilantro and the juice of 2 limes. Garnish with additional cilantro. Gingery Chicken Soup with Shiitake and Bok Choy
   Make the broth and prep the chicken for the Go-To Chicken Soup, with the addition of a 3-inch piece of sliced fresh ginger in the broth. Discard the ginger. Add the chicken, carrots and celery and cook over medium heat until tender, about 10 minutes. Saute 2 cups quartered shiitake caps in 1 teaspoon peanut oil until soft, about 2 minutes. Transfer to the broth with 1 sliced small bok choy, 1 tablespoon soy sauce and 2 teaspoons Asian chili garlic sauce. Season with salt and pepper and serve. Chicken and Dumpling Soup For the dumplings, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon each onion powder and salt and 3 tablespoons chopped fresh chives. Cut in 4 tablespoons cold unsalted butter until pea-size bits form. Stir in 1 cup milk. Set aside and make the broth and prep the chicken for Go-To Chicken Soup. Add the carrots and celery and simmer until tender, 8 minutes. Make a paste of 3 tablespoons each softened butter and flour. Divide into 4 balls. Whisk each ball into the soup for a minute each. Add the chicken and 1 1/2 cups frozen peas. Return to a simmer, and spoon large tablespoons of dumpling dough into the soup, without overlapping. Cover and steam over medium heat until cooked through, 8 minutes. Matzo Ball Soup Whisk together 4 eggs, 1/3 cup room temperature chicken fat, 1/4 cup each seltzer and finely chopped fresh parsley and 1 1/2 teaspoons kosher salt in a medium bowl. Stir in 1 1/4 cups matzo meal and refrigerate 2 hours. Form into 16 balls. Gently slip the balls in a large pot of boiling salted water, reduce the heat to low, cover and simmer until cooked through, about 40 minutes. Add the matzo balls to Go-To Chicken Soup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56620,"Mango-Ginger \Soda
   2 ounces mango nectar 1 1/2 ounces ginger syrup (recipe follows) Soda or seltzer for finishing the drink Mint leaves, for garnish Orange wheels, for garnish Instructions: Add ingredients to tall ice-filled tumbler. Top with soda or seltzer. Garnish with mint leaves and orange wheel. GINGER SYRUP: Ginger syrup is simple syrup infused with fresh peeled ginger. Take equal parts water and sugar and add a 1 inch piece sliced, heated with the sugar and water while they are being melted together. Allow to steep together for a few hours while cooling, then remove the ginger and refrigerate. ","[Gewrztraminer, Riesling, Moscato, Vinho Verde]" 56621,"Glazed Lobster with Charred Asparagus and Lobster Mashed Yukon Gold Potatoes 1 (2-pound) lobster, steamed or boiled 6 minutes and cooled in ice water 3 tablespoons butter, melted 1/4 cup clam juice Glacage, recipe follows Lobster Mashed Yukon Potatoes, recipe follows Charred Asparagus, recipe follows 2 tablespoons chopped chives or tarragon, as a garnish 4 egg yolks Kosher or sea salt Dash cayenne Dash dry mustard 12 tablespoons unsalted butter (1 1/2 sticks), melted and warm Freshly ground black pepper 2 to 3 teaspoons lemon juice 1/2 teaspoon chopped fresh tarragon 1 cup heavy whipping cream Lobster Veloute, recipe follows 4 tablespoons olive oil, divided 3 large shallots, sliced thinly 2 tablespoons chopped garlic 2 bay leaves 1 pint lobster stock 1/8 cup dry white wine 1/2 cup clam juice 6 tablespoons (3/4 stick) butter, softened 6 tablespoons flour 8 ounces yukon gold potatoes, cooked tender and mashed Reserved lobster knuckle meat Kosher salt Fresh ground black pepper 3 tablespoons cream, warmed 1 ounce (1/4 stick) chilled butter, chopped into chunks 6 pieces jumbo asparagus 2 tablespoons virgin olive oil 1 teaspoon balsamic vinegar Kosher salt Fresh black pepper Instructions: Preheat oven to 375 degrees F. Split the cooled lobster lengthwise from head through tail. Clean out and remove the green tamale material, the stomach, behind the eyes and the waste line through the tail. Crack the knuckles and reserve the meat for mashed potatoes. Remove the claw from the shell and place it in the lobster body cavity. Drizzle melted butter and clam juice over the lobster. Place on a sheet pan and heat 4 to 5 minutes in the oven. Pre-heat broiler on high. Remove the pan from the oven and spoon the glacage mixture over the lobster. Place the glazed lobster under the broiler. The sauce should turn color as you watch. Broil to an appetizing light, bubbly brown crust. Carefully transfer the lobster to a warmed plate. Serve with Lobster Mashed Yukon Potatoes and Charred Asparagus and garnish with either chives or tarragon. Set a bowl over a pot with simmering water to create a water bath. Place the egg yolks, 1 tablespoon salt, cayenne, dry mustard in the bowl and whip lightly to warm through. Emulsify and distribute the mustard, cayenne and salt. When warm, place in a blender. Turn on medium to high speed and slowly drizzle in the melted butter to attain as thick and homogenized sauce that is possible. Taste, re-season with salt, pepper, if needed, and the lemon juice as necessary. Fold in the tarragon. Use a rubber scraper and transfer to a small bowl and reserve over a pilot light until used. Whip the cream to medium-soft peaks and place in the refrigerator. In a medium bowl, blend exactly 1/3 volume of each of the 3 parts. Mix gently to blend and obtain a smooth blended consistency. Reserve warm. In a small saucepan over medium heat, add 2 tablespoons of the olive oil and heat. Add the shallots, garlic and bay leaves and saute until translucent, about 4 minutes. Remove from the heat and set aside. Place lobster stock, white wine, cooked shallot mixture, clam juice and remaining olive oil in a medium saucepan. Reduce over medium high heat by 1/2. In a small bowl, knead together the butter and flour to make a paste. Slowly whisk 1/2 of the butter flour paste into the reduced liquid. Simmer to attain a medium thick sauce. Add more butter flour paste to thicken or clam juice to thin. Simmer 10 minutes to cook the starch in the flour. Pass through a strainer and reserve warm. Mix all ingredients, season, to taste. Reserve warm. Mix together the olive oil and vinegar and season with salt and pepper. Marinate the asparagus. Char in a hot wok or broil or grill until dark brown on the outside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56622,"Chicken, Leek and Apple Stew 8 chicken thighs (2 to 2 1/2 pounds) 1 teaspoon kosher salt, plus additional for seasoning Freshly ground black pepper 3 tablespoons unsalted butter, softened 1 tablespoon vegetable oil 2 tablespoons all-purpose flour, plus additional for dredging 3 leeks (white and green parts), halved lengthwise, sliced into thick half circles, and well rinsed (see Know-How, below) 1/2 teaspoon celery seeds 1/4 cup dry white vermouth 1 cup chicken broth, homemade, or low-sodium canned 1/2 cup apple cider 4 sprigs fresh thyme 2 firm cooking apples, such as Golden Delicious, cored and diced Parslied Egg Noodles, recipe follows, optional Kosher salt 1 12-ounce package wide egg noodles 4 to 6 tablespoons cold unsalted butter, cut into bits 3 tablespoons chopped flat-leaf parsley Freshly ground pepper Instructions:
3. Preheat oven to 425 degrees F. Season chicken generously with some salt and pepper. Heat 1 tablespoon of the butter and the oil in a large, deep ovenproof skillet over medium-high heat. Dredge chicken in flour, shaking off any excess, and lay skin side down in the skillet. Cook chicken, turning once, until golden brown on both sides, about 8 minutes. Transfer to a platter.
4. Reduce the heat to medium, add the leeks and celery seeds, and cook until slightly soft, about 4 minutes. Pull the skillet from the heat, add the vermouth, and use a wooden spoon to scrape up any browned bits that cling to the pan. Add broth, apple cider, thyme, and the 1 teaspoon salt and bring to a boil.
5. Meanwhile, use a fork to work the 2 tablespoons flour into the remaining 2 tablespoons butter. Whisk the butter mixture into the skillet until dissolved. Stir in the apples. Return the chicken (now skin side up) along with any collected juices to the pan. Transfer to the oven and bake, uncovered, until the chicken is cooked through, tender, and lightly browned, about 25 minutes. Serve with Parslied Egg Noodles, if desired. Bring a large pot of cold water to a boil over high heat and salt it generously. Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes. Ladle 1/4 cup of the noodle cooking water into a medium skillet. Whisk in the butter bit by bit over low heat, letting each piece melt completely before adding the next, to make a creamy sauce. Stir in the parsley and season with salt and pepper. Drain the noodles, toss with the sauce, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 56623,"Sauerbraten a la Nathan 2 teaspoons salt 3 tablespoons brown sugar 1 cup chili sauce 1 1/2 cups white vinegar 1(5) pound brisket of beef, shoulder roast of beef, chuck roast, or end of steak 1 cup chopped celery leaves 2 onions, sliced 4 carrots, sliced 2 cups water Instructions: Mix salt, brown sugar, chili sauce, and vinegar together. Pour over meat and let stand overnight in the refrigerator. Preheat oven to 325 degrees. Place the meat in an ovenproof casserole, pouring marinade over meat. Cover with the celery leaves, onions, and carrots and water. Cover and bake for about 2 hours, basting often with marinade. Remove cover for 1 more hour. (Allow approximately 1/2 hour per pound for roasting.) This dish is best prepared in advance so that fat can be easily skimmed from the surface. When ready to serve, slice and reheat in the strained pan marinade. ","[Burgundy, Riesling, Tempranillo, Garnacha]" 56624,"Jewish Pizza 15 ounces bread flour 1 3/4 teaspoon salt 1 1/2 teaspoon honey 7.5 ounces water 1 /2 teaspoon yeast 1 tablespoon olive oil 6 tablespoons cl oil 1 /4 cup red onion, sliced 1 cup creme fraiche 4 tablespoons fresh dill, roughly chopped 30 smoked salmon slices 1/8 cup chives 15 ounces black caviar, such as Romanoff lumpfish Instructions: Preheat oven to 425 degrees. To make the dough, combine flour, salt, honey, and water and mix for 2 minutes on #1 speed to form a ball. Add yeast and continue to mix for an additional 6 minutes. Add the olive oil until fully incorporated. Portion dough into 5 (4-1 /2 ounce) pieces and form into tight balls. Refrigerate to proof. Pound out dough to release air bubbles and form into discs. Brush cl oil evenly. Place onions on dough. Bake in oven for 7 to 10 minutes or until golden in color. Remove from oven. Spread creme fraiche on and sprinkle dill on top. Place salmon over pizzas, sprinkle with chives. Slice pizzas into 6 slices and add 1 tablespoon caviar to each slice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56625,"Israeli Couscous and Tuna Salad 2 cups Israeli couscous (10 to 12 ounces) 2 (7-ounce) cans or jars Italian tuna, drained and flaked 2 teaspoons grated lemon zest (2 lemons) 1/4 cup freshly squeezed lemon juice 1/2 cup good olive oil 3 tablespoons capers, drained 1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces) 1/2 cup jarred roasted red peppers, medium-diced (4 ounces) 2 teaspoons minced garlic (2 cloves) Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1 cup chopped scallions (6-8 scallions) 1/4 cup julienned fresh basil leaves, lightly packed Juice of 1/2 lemon Instructions: Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander. Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 56626,"Baked Potatoes a la Mode 4 to 6 medium-size baking potatoes 1 tablespoon vegetable oil 1 medium-size bunch broccoli Salt 2 to 3 cloves garlic, crushed, plus 1 clove, peeled 1 red bell pepper, cut into 1-inch chunks 2 teaspoons butter, plus more as an accompaniment 1/4 pound mushrooms, sliced Sliced olives 1 ripe tomato, diced 1 cup grated Cheddar 2 minced scallions or chives 1/4 cup pesto Sour cream or cottage cheese Butter Milk Instructions: Preheat the oven to 400 degrees F. Scrub the potatoes with a scrub brush. Prick them with a fork, then wrap tightly in foil, and bake for about 40 minutes. Meanwhile, heat a wok or frying pan, add the oil, then add the broccoli and stir-fry over high heat for about 5 minutes, sprinkling with salt and crushed garlic as you go. Remove from the heat and spoon into a bowl. Cook red bell pepper in a little water until tender. Place in a blender with a few shakes of salt and a small clove of garlic. Puree the pepper until smooth and strain it into a small bowl so the skins are left behind in the strainer. Melt butter in the wok or frying pan. Add the mushrooms and salt lightly. Saute over medium heat for about 10 minutes, then spoon into a bowl. Assemble the toppings in bowls: the stir-fried broccoli, pepper puree, stir fried mushrooms, olives, tomato, scallions, pesto, grated cheese, and sour cream or cottage cheese. Slit each potato and use a fork to mash the insides with a little butter and/or milk to make them creamy (so the toppings will blend in more easily). Top as desired with various accompaniments. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56627,"Buttermilk Marinated Deep-Fried Chicken Thighs 4 boneless chicken breasts 4 boneless chicken thighs Salt and freshly ground black pepper 3 cups buttermilk 1 liter canola, approximately, as needed for deep-frying 2 cups all-purpose flour, approximately, as needed for breading stage 3 to 5 eggs beaten, as needed for egg wash 3 cups cornmeal, approximately, as needed for breading stage 1 tablespoon paprika (you may need more if you use more cornmeal in breading) Instructions: Rinse chicken breasts and thighs to remove any residue and pat dry with paper towels. Season with salt and pepper and place in a nonreactive bowl. Pour buttermilk over, cover, and let marinate, preferably overnight, refrigerated, but at least 2 hours. Heat oil in deep-fryer to 350 degrees F, or as directed in the manufacturer's instructions of your deep fryer for chicken pieces. Set up your breading station: in separate bowls put flour; beaten eggs; and cornmeal which has been seasoned with the paprika and salt and pepper, to taste. Remove the chicken 1 piece at a time from the buttermilk and dredge in flour, allowing any excess flour to fall away. Dip the floured chicken in the egg wash and then coat with the cornmeal mixture. Deep-fry coated chicken pieces in batches until they are cooked through, about 13 to 20 minutes. (Use the manufacturer's instructions for your deep-fryer for basic reference for chicken pieces, then test the chicken see that it is fork tender.) Allow to drain on paper towels and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56628,"Grandma Peggy's Focaccia 4 medium Yukon gold potatoes, peeled 1 tablespoon active dry yeast
2 tablespoons sugar
4 1/2 cups bread flour, plus more if needed
2 cups semolina flour
1/2 cup extra-virgin olive oil, plus more for greasing and drizzling
4 1/2 teaspoons sea salt
12 cherry tomatoes, halved lengthwise
1 tablespoon dried oregano
Instructions: Put the potatoes in a large saucepan and add cold water to cover by an inch. Bring to a boil, lower the heat and simmer until the potatoes are fork-tender, 5 to 8 minutes. Drain and mash into a creamy consistency; cover to keep warm. In a large mixing bowl, dissolve the yeast in 1/4 cup warm water. Stir in the sugar and set aside until the mixture blooms with a slightly foamy top, 5 to 10 minutes.
Add the bread flour, semolina flour, mashed potatoes, olive oil, 4 teaspoons of the salt and 3 cups warm water to the large bowl with the yeast and mix with a wooden spoon until the ingredients come together into a soft, wet and uniform dough.
Transfer the dough to the bowl of a stand mixer fitted with a dough hook attachment. Knead on low speed, gradually increasing the speed to medium, until the dough is firm and has a smooth consistency, 8 to 9 minutes. Kneed in 1 to 2 additional tablespoons flour if the dough doesn't appear firm and smooth. Place the dough in a large greased bowl, cover with a dish towel and let rise at room temperature in a dark area until doubled in size, 1 to 1 1/2 hours.
Evenly grease a baking sheet with olive oil. Transfer the dough to the baking sheet and lightly stretch and press it towards the sides of the baking sheet until the dough is about 1/2 inch thick (it will not reach the sides). Let the dough sit for 10 minutes.
Continue to stretch the dough to the sides of the baking sheet using your fingertips; this time it will reach the sides. Cover the dough again and let it rise for 30 minutes.
Meanwhile, position an oven rack in the center of the oven and preheat to 400 degrees F.
Dimple the focaccia all over using your fingertips. Drizzle olive oil over the top of the dough and arrange the cherry tomatoes over the top cut-side down. Garnish with the oregano and remaining sea salt.
Bake until the focaccia is golden brown and a toothpick or knife inserted in the middle comes out clean, 40 to 50 minutes. Allow it to cool completely on the baking sheet.
Enjoy immediately or wrap it tightly and store on the countertop for up to 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 56629,"Shrimp-Avocado Tostadas 2 dried ancho chiles, stemmed and seeded 3 1/2 tablespoons fresh lime juice (from about 3 limes), plus wedges for serving 3 tablespoons vegetable oil, plus more for frying 1 large clove garlic, chopped 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/2 teaspoon cayenne pepper Kosher salt 1 1/2 pounds medium shrimp, peeled and deveined 12 corn tortillas 3 avocados 3 scallions, thinly sliced (white and green parts separated)
2 tablespoons chopped fresh cilantro Sour cream and diced tomato, for topping Instructions: Toast the chiles in a dry skillet over medium heat, turning often, until they soften slightly, about 1 minute. Transfer to a small bowl and cover with hot water; let sit 15 minutes. Transfer the chiles and 3 tablespoons of the soaking water to a blender. Add 1 1/2 tablespoons of the lime juice, 1 tablespoon of the vegetable oil, the garlic, oregano, cumin and 1/4 teaspoon each of the cayenne and salt; puree until almost smooth. Toss with the shrimp in a large bowl; refrigerate 15 to 30 minutes. Meanwhile, heat about 1/4 inch vegetable oil in a medium skillet over medium-high heat. One at a time, fry the tortillas, flipping once, until golden brown and crisp, about 1 minute. Remove to paper towels to drain. Halve and pit the avocados; scoop the flesh into a bowl and mash. Mix in the scallion whites, 1 1/2 tablespoons of the lime juice, the remaining 1/4 teaspoon cayenne pepper, the cilantro and 1/2 teaspoon salt. Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until just opaque, about 4 minutes. Season with salt and drizzle with the remaining 1/2 tablespoon lime juice. Spread the mashed avocado mixture on the tostadas. Top with the shrimp, some sour cream and diced tomato, and the scallion greens. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 56630,"Witches Finger Cookies in Raspberry Coulis Plain cookie dough from Batty Chocolate Mousse recipe or make a new batch, recipe follows 1 (1-pound) box confectioners' sugar 4 egg whites 1 tablespoon water Food coloring 1 pound raspberries 1/4 teaspoon finely chopped orange zest 1/2 cup water 1/4 cup sugar 1/4 cup lemon juice 3 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 8 ounces (2 sticks) butter, cut into 1-inch pieces, room temperature 1 1/2 cups sugar 2 eggs 1 tablespoon vanilla extract 1/4 cup cocoa powder Instructions: Raspberry Coulis: Cookies: Preheat the oven to 350 degrees F and position the rack to the center position. Dust the work surface with flour. Place the dough on the table and dust with flour. With a rolling pin, work the dough, rolling back and forth. After 3 rolls, stop and move the dough around (you don't want it to stick to the work surface). Dust with additional flour and continue to roll until it is 1/2-inch thick. Cut out as many finger shapes as you can, gathering ad rerolling scraps as necessary. Place on a parchment-lined cookie sheet. Bake for 12 to 15 minutes. Remove from the oven and cool to room temperature. Icing: Sift the confectioners' sugar into a large mixing bowl. Add egg whites all at once. Combine with a rubber spatula until smooth. Divide the confectioners' sugar between 4 to 6 small bowls. Add drops of food coloring to each bowl, creating different colors. If you find the icing to be on the thick side (unspreadable), adjust with tiny drops of water. Apply the icing as desired to make witches fingers. Raspberry Coulis: In a medium-sized saucepot over medium heat, combine 12 ounces of the raspberries, orange zest, water, sugar, and lemon juice. Bring to a boil and cook for an additional 8 minutes. Remove from the heat and puree with a handheld mixer. Strain into desired small bowl. Add the remaining 4 ounces of fresh raspberries. Serve with Witches Fingers Cookies. Sift together the flour, baking powder, and salt in a medium bowl and reserve. Place the butter in a large mixing bowl and soften by hand. Add the sugar and continue to blend with hands or a rubber spatula for 2 minutes, until the mixture resembles light yellow-colored mashed potatoes. Transfer to a mixer. Crack the eggs, 1 at a time, into the butter mixture and combine until well-blended. Add tha vanilla extract. Add the sifted flour mixture and continue to blend for 2 to 3 minutes until a dough is formed. Remove dough from the mixer and divide in half. Place 1/2 of the dough back into the mixer. On low speed, add the cocoar powder and continue to mix until you have a chocolate dough. Wrap both doughs in plastic wrap and refrigerate for at least 1 hour, up to overnight. Sift together the flour, baking powder, and salt in a medium bowl and reserve. Place the butter in a large mixing bowl and soften by hand. Add the sugar and continue to blend with hands or a rubber spatula for 2 minutes, until the mixture resembles light yellow-colored mashed potatoes. Transfer to a mixer. Crack the eggs, 1 at a time, into the butter mixture and combine until well-blended. Add tha vanilla extract. Add the sifted flour mixture and continue to blend for 2 to 3 minutes until a dough is formed. Remove dough from the mixer and divide in half. Place 1/2 of the dough back into the mixer. On low speed, add the cocoar powder and continue to mix until you have a chocolate dough. Wrap both doughs in plastic wrap and refrigerate for at least 1 hour, up to overnight. ; Recipe courtesy Wolfgang Puck . ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 56631,"My Famous Drunken Noodles 2 tablespoons sweet soy sauce 1 tablespoon oyster sauce 1 1/2 tablespoons fish sauce 1 tablespoon sugar 1 teaspoon Sriracha 1 teaspoon minced garlic 6 to 8 Thai basil leaves, cut chiffonade 3 tablespoons canola or peanut oil 2 to 3 cloves garlic, minced 2 large eggs 1 to 2 serrano chiles, thinly sliced 6 to 8 large shrimp, peeled and deveined 1/2 medium white onion, sliced 4 cups fresh rice noodles, separated 1 cup Thai basil leaves, loosely packed 1/2 cup grape tomatoes, halved Instructions: Make sauce: Combine all of the ingredients in a small bowl. Set aside. Prepare noodles: In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown. Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute. Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute. Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don't be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56632,"Borage, Benedictine and Bacon Sandwiches 8 strips bacon 1 large cucumber, peeled and seeded
8 ounces cream cheese, softened
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons finely chopped red onion
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
8 slices country wheat bread
2 cups fresh borage petals or microgreens or baby arugula Instructions: Working in batches if necessary, cook the bacon in a large skillet over medium heat until crispy, about 10 minutes. Drain on paper towels. While the bacon is cooking, grate the cucumber on the large holes of a box grater. Wrap the grated cucumber in cheesecloth and squeeze to remove as much liquid as possible. Combine the cream cheese and mayonnaise in a stand mixer fitted with a paddle attachment and mix until smooth, about 1 minute. Add the cucumber and red onion and mix until combined, about 30 seconds. Season with salt and pepper. Cover and refrigerate for 1 hour. To assemble the sandwiches, divide the cream cheese mixture evenly between 4 slices of bread. Break the strips of bacon in half and top each sandwich with 4 halves. Sprinkle the borage petals over the top, then cover with the remaining four slices of bread and press down firmly. Cut away the crusts. Slice the sandwiches diagonally in half and then diagonally again, to make triangles. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56633,"Pork Kebabs with Romesco 1 tablespoon cumin seeds, toasted and finely ground in spice grinder 1 tablespoon pimenton Pinch crushed red pepper flakes 1 clove garlic, peeled and finely chopped 1 lemon, zested and juiced Kosher salt Extra-virgin olive oil 2 pounds pork loin, cut into 1-inch cubes Extra-virgin olive oil 3 garlic cloves, smashed 1/2 teaspoon crushed red pepper flakes 2 beefsteak tomatoes, coarsely chopped 1 (10-ounce) jar piquillo peppers, coarsely chopped Kosher salt 2 (1/2-inch thick) slices stale bread 1/2 cup Marcona almonds Pinch saffron 2 tablespoons sherry vinegar 2 tablespoons chopped parsley leaves Instructions: Combine the cumin, pimenton, crushed red pepper, garlic, lemon zest and juice and salt. Stir to combine and add enough olive oil until it becomes a loose paste. Add the pork and toss to completely coat. Let sit at room temperature for up to 2 hours or refrigerate overnight Romesco: This can totally be done ahead and kept in the refrigerator for any grilled meat or fish need! Preheat the grill to medium Coat a saute pan with olive oil and add the garlic and crushed red pepper. Bring the pan to a medium heat. When the garlic is very aromatic and starting to turn golden, add the tomatoes and piquillo peppers. Season with salt, to taste, and cook until the tomato is very soft and mushy, about 4 to 5 minutes. Remove from the heat and let cool. Grill the bread on both sides until nice and toasted. When cool to the touch, cut it into cubes. In a food processor, pulse the almonds and bread cubes until they become a coarse paste. Add the cooked tomato mixture and toss in the saffron, sherry vinegar and parsley. Pulse, pulse, pulse to puree. Taste and season with salt, if needed. It should be really yummy! Add 2 tablespoons olive oil or a couple of tablespoons of water if the mixture is really thick. Before grilling, skewer the pork to make kebabs, putting about 4 to 5 pieces of meat on each skewer. Don't jam the meat super close together, it's ok if the meat is touching, but do it loosely so the heat can reach all the sides and cook evenly. Brush the grill with a wire grill brush and then rub down with an oiled towel to pick up any pieces of loosened crud. Grill the skewers on all sides so each side gets nice and brown (brown food tastes good), about 7 to 8 minutes total. Remove the kebobs from the grill to a serving platter and let rest for 5 to 10 minutes. Serve with the Romesco sauce. ","[Grenache, Tempranillo, Syrah, Barbera]" 56634,"Fish Vera Cruz 12 tomatoes, chopped 6 jalapeno peppers, chopped 1/2 tablespoon dried oregano 1/2 tablespoon garlic salt 1/2 Spanish onion, chopped 1/2 bunch cilantro leaves, chopped Vegetable oil, for frying 4 individual fish fillets of your choice Salt and pepper Instructions: In a medium saucepan, boil the tomatoes, jalapenos, oregano, and garlic salt for about 8 minutes, or until tomatoes have cooked down to a liquid. Remove from heat and let cool slightly. *Transfer to a blender and puree until smooth. Return sauce to pan, add chopped onion and cilantro, and stir well. Heat through and keep warm until ready to serve. Heat oil in a large skillet over medium-high heat (you can use as little as 2 tablespoons oil to up to 1/2-inch deep). Season fish with salt and pepper and then carefully place in the pan; this may require adding the fish in 2 batches if your skillet is not large enough to hold all 4 fillets. Saute or pan-fry the fish until cooked on 1 side (fish will be opaque on that side). Carefully flip fish and continue cooking until cooked on second side and cooked through in the middle; the fish should be opaque in the middle. Cooking time will vary based on thickness of the fish fillets and the type of fish, but it should not take more than 3 to 5 minutes on each side. Transfer fish onto a serving platter or each of 4 dinner plates and top with the sauce. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 56635,"Dip in the Sea 1 burlap bag fresh Long Island corn on the cob Salt and pepper Butter, for serving Instructions: Assuming you live by an unpolluted body of salt water, soak bag full of corn in the water for 15 to 20 minutes or soak bag in regular salted water. Preheat grill. Place unhusked corn on grill and turn to brown husks evenly. When husks begin to char, the corn should be done. Pull 1 off and check. If not done, replace husk and return. Serve with salt, pepper and lots of butter. Place a chilled stick of butter on a dish and let each person rotate their huskless cob lengthwise. 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, Sauvignon Blanc, Riesling, Chenin Blanc]" 56636,"Dry-Brined Turkey With Classic Herb Butter 1 fresh or frozen turkey (1 to 1 1/2 pounds per person) Kosher salt 1 tablespoon sugar Freshly ground pepper 2 sticks unsalted butter, softened 2 tablespoons chopped fresh parsley 1 tablespoon dried sage 1 tablespoon dried thyme 1/4 teaspoon paprika 1/8 teaspoon ground cloves Instructions: Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Combine 1/3 cup salt, the sugar and 1 teaspoon pepper in a bowl. Rub all over the turkey and inside the cavity. Put on a rimmed baking sheet and refrigerate, uncovered, at least 8 hours or overnight. Rinse well and pat dry. (A dry brine is a good choice if you're short on fridge space.) Mix the butter, parsley, sage, thyme, 1 teaspoon pepper, the paprika and cloves 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]" 56637,"The Willows Raised Apple Pancake 2 tablespoons oat flour 2 tablespoons cake flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon freshly ground nutmeg 4 jumbo eggs, separated 2 tablespoons sugar 4 ounces buttermilk 2 tablespoons lemon juice 2 large apples, peeled and grated (recommended: Golden Delicious) 2 tablespoons butter Cinnamon, for sprinkling 4 tablespoons walnuts, chopped Powdered sugar, for sprinkling Serving suggestion: Maple, Apple Cider and Nutmeg syrups Instructions: Preheat oven to 350 degrees F. Combine the flours, baking powder, salt, cinnamon, and nutmeg together in a bowl and mix together. Beat the egg yolks until foamy and add the buttermilk. Add the dry ingredients to the wet ones. Mix thoroughly to ensure that they are well incorporated.
Add the lemon juice to the grated apple. Pour the batter into the apple mixture. Whip the egg whites to stiff peaks, and add sugar. Gently fold into the apple batter.
Melt the butter in a 10 inch ovenproof non-stick frying pan. Pour in the batter and sprinkle with the cinnamon and sugar. Toss on the chopped walnuts and bake in oven for 20 minutes. Remove and dust with powdered sugar. Cut into wedges and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56638,"Pineapple-Corn Fried Rice 2 large eggs Kosher salt 1 tablespoon vegetable oil 1 tablespoon curry powder 1 small onion, diced 2 teaspoons finely grated peeled ginger 1 cup chopped pineapple 1/2 15-ounce can baby corn, drained and rinsed, cut into 1-inch pieces 4 cups cold cooked white rice 2 teaspoons toasted sesame oil (optional) Instructions: Whisk the eggs and a pinch of salt in a bowl. Heat 1/2 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the eggs and cook, stirring with a rubber spatula, until just set, about 20 seconds; transfer to a plate. Add the remaining 1/2 tablespoon vegetable oil to the skillet along with the curry powder; cook over medium heat, stirring, until the oil turns yellow, about 30 seconds. Add the onion and ginger and cook, stirring, until the onion is slightly softened, about 2 minutes; season with salt. Add the pineapple and corn and continue to cook until slightly softened, 2 to 3 more minutes. Stir in the rice, breaking up any clumps with a wooden spoon. Add 1 tablespoon water and continue to cook, stirring, until the rice is warmed through, about 3 minutes. Stir in the eggs; drizzle with the sesame oil and season with salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 56639,"Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille Salt for pasta cooking water plus 3/4 teaspoon, divided 1 pound dry penne rigate 3 tablespoons olive oil, divided 1 pound peeled, deveined large shrimp 2 tablespoons plus 1 teaspoon Essence, divided, recipe follows 3/4 pound boneless, skinless chicken breast, 1-inch diced 3/4 pound andouille sausage, diced into 1/2-inch pieces 1 tablespoon freshly chopped thyme leaves 1/2 cup heavy cream 1/2 cup yellow onion, small diced 1/2 cup green bell pepper, small diced 1 tablespoon minced garlic 1/2 cup chicken stock 1 (14.5-ounce) can diced tomatoes 2 tablespoons freshly chopped basil leaves 1/2 cup grated Parmesan 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: Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and season with salt to taste. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water. While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Essence and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp. Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

Note: The wine pairing suggestions provided are based on general guidelines and may not be suitable for everyone's personal taste preferences. It's important to consider individual factors such as personal taste preferences, the occasion, and the budget when selecting a wine to pair with a meal." 56640,"Spaghetti al Limone: Spaghetti with Lemon Sauce 1 pound/457 g spaghetti 1 clove garlic, for rubbing 2 lemons (zest of 1 lemon, juice of 2 lemons) 5 tablespoons/74 ml extra-virgin olive oil Salt 1 cup/235 ml finely grated Parmigiano cheese, plus extra for sprinkling Bunch fresh flat-leaf parsley, leaves picked and chopped Instructions: Place the spaghetti in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook the spaghetti to 'al dente'. Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon juice and slowly drizzle in extra-virgin olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and Parmigiano cheese. When the spaghetti is 'al dente', drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with Parmigiano cheese, fresh parsley and lemon zest. Serve immediately. ","[Vermentino, Verdejo, Grner Veltliner, Albari?o]" 56641,"Roast Pork Loin with Pears and Cranberries 2? to 3 pounds pork loin, trimmed Kosher salt and freshly ground black pepper 3 tablespoons olive oil 4 tablespoons chilled unsalted butter 3 ripe Anjou pears, quartered and cored 2 medium onions, diced (about 3 cups) 2 teaspoons finely chopped fresh rosemary ? cup dry white wine 2 cups low-sodium chicken broth ? cup dried cranberries 3 tablespoons grainy mustard Instructions:

1. Position an oven rack in the center of the oven and preheat to 375F. Pat the pork loin dry and sprinkle generously with salt and pepper. Add olive oil to a large oven-proof skillet and heat over medium-high heat. When very hot, add the pork and brown on all sides, about 8 minutes. Transfer to a platter.
2. Adjust the heat to medium and add 2 tablespoons of the butter. Add the pear wedges in a single layer and cook, turning once, until the pears are tender and begin to brown slightly, about 5 minutes. Transfer to the platter with the pork.
3. Stir the onions and rosemary into the skillet and cook until the onions begin to soften, about 5 minutes. Add the wine and cook until reduced by half, scraping up any brown bits on the bottom of the pan. Add the chicken broth and bring to a simmer. Place the pork back in the skillet and spoon the pears around the pork. Roast until an instant-read thermometer inserted into the thickest part registers 140F, about 50 minutes. Transfer the pork to a cutting board; let rest at least 20 minutes while you make the pan sauce. Transfer the pears to a large platter.
4. Place the skillet over high heat and reduce the broth by half, about 6 minutes. Add the cranberries and mustard to the skillet; continue to cook until the mixture begins to thicken, about 5 more minutes. Whisk in the remaining 2 tablespoons butter and season with salt and pepper to taste. Slice the pork and serve with the sauce. ","[Chardonnay, Pinot Grigio, Riesling, Garnacha]

" 56642,"The Real \Dill\ Chicken Sandwich 2 large boneless, skinless chicken breasts 1 small bunch fresh dill leaves 1 bunch parsley leaves 1 lemon, zested and juiced 1/4 cup olive oil, plus 2 tablespoons Salt and freshly ground black pepper 1/2 cup sour cream 1/3 cup mayonnaise 4 pepperoncini peppers, finely chopped 1 large ciabatta loaf, cut into 4 equal pieces 8 ounces baby greens or red leaf lettuce Instructions: Butterfly chicken breasts and set aside. In a food processor combine the dill and parsley and pulse until finely chopped. Reserve 1/4 cup of the herb mixture for spread, set aside. In a plastic bag set in a medium bowl, combine remaining herb mixture, half the lemon juice, 1/4 cup olive oil, and salt and pepper, to taste. Place chicken in a plastic bag, add marinade, seal, and massage to distribute marinade evenly on the chicken. Refrigerate 1 hour, flipping once halfway through. Meanwhile to make the herb spread, in a small bowl mix together remaining herb mixture, remaining lemon juice, lemon zest, sour cream, mayonnaise, pepperoncini, and salt and pepper, to taste. Preheat grill to medium-high. Remove chicken from bag being careful not to remove herbs. Season with salt and pepper and cook on grill, turning once, until juices run clear, approximately 6 minutes on each side. Remove to a cutting board and cut each breast in half. To assemble sandwich: cut ciabatta pieces in half horizontally, slather one side of bread with dill-pepperoncini spread. Place chicken on other slice, top with baby greens, and finish with the piece of bread covered with dill-pepperoncini sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 56643,"Bacon Sliders 4 slices bacon, chopped 1 red onion, chopped Kosher salt and freshly ground pepper 2 cloves garlic, sliced 1 tablespoon tomato paste 1 tablespoon plus 1 teaspoon Worcestershire sauce
1 teaspoon packed light brown sugar 2 12-ounce packages thick-cut applewood-smoked bacon, cut crosswise into thirds 3 tablespoons unsalted butter, at room temperature 12 slider buns 12 small lettuce leaves 3 tablespoons Dijon mustard, plus more if desired Instructions: Make the bacon jam: Cook the chopped bacon in a large nonstick skillet over medium heat, stirring, until crisp and the fat has rendered, 7 to 8 minutes. Remove with a slotted spoon to a paper towel\u2013lined plate. Spoon 2 tablespoons of the drippings into a small heatproof bowl. Add the red onion to the skillet with the remaining drippings; season with salt and pepper. Cook, stirring, until the onion is very tender, about 10 minutes. Return the bacon to the pan along with the garlic and cook until the garlic is softened, about 1 more minute. Make a space in the center and add the tomato paste. Cook, stirring, until toasted, about 30 seconds, then stir into the onion mixture until combined. Stir in 1 tablespoon Worcestershire sauce, the brown sugar and 2 tablespoons water and cook until the bacon jam is sticky, about 1 minute. Remove from the heat and stir in the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper.
Meanwhile, preheat the oven to 425? F. Arrange the thick-cut bacon in a single layer on 2 rimmed baking sheets. Bake, flipping the bacon and switching the pans halfway through, until the bacon is crisp and the fat has rendered, 20 to 30 minutes. Transfer to paper towel\u2013lined plates to drain.
Mash the butter with the reserved 2 tablespoons bacon drippings in a small bowl. Lightly toast the buns in the oven until just a little crusty but still soft, about 5 minutes. Spread each bun with some of the bacon butter.
To assemble, lay a lettuce leaf on each bottom bun, then top with the thick-cut bacon and some bacon jam. Spread a thin layer of mustard on the bun tops and place on top of the sliders. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 56644,"Rocky Road Brownies Nonstick cooking spray 1 stick (1/2 cup) unsalted butter 4 ounces semisweet chocolate, chopped 1 cup packed light brown sugar 1 teaspoon pure vanilla extract 2 large eggs 3/4 cup all-purpose flour 2 tablespoons Dutch process cocoa 1/2 teaspoon salt 1/4 teaspoon baking powder 3/4 cup chopped salted almonds 34 cup milk chocolate chips 1 cup mini marshmallows Instructions: Preheat the oven to 350 degrees F. Fit a sheet of foil over a 9 by 9-inch baking pan and leave a 2-inch overhang for the handles. Spray with nonstick spray. Add the butter and chocolate to a medium saucepan over low heat. Stir until melted and smooth, then remove from the heat. Stir in the brown sugar, and vanilla. Add the eggs, 1 at a time, and stir until well combined. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Add this dry mixture, in increments, to the chocolate mixture, and mix well until smooth. Stir in the almonds. Pour the batter into the prepared pan, smooth the top, and bake for 30 minutes. Remove the brownies from the oven, and sprinkle with the chocolate chips and marshmallows. Put the pan back in the oven and bake until the marshmallows are puffy and melted, about 5 more minutes. Let the brownies cool in the pan before removing and slicing. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 56645,"Individual Vegetable Lasagnas 3 tablespoons extra-virgin olive oil 1 medium Spanish onion, finely chopped 1 medium carrot, finely chopped 1 medium zucchini, finely chopped 1 medium summer squash, finely chopped 8 asparagus spears, cut into 1/4-inch slices 1 pound fresh plain lasagna sheets 2 cups Simple tomato sauce, recipe follows 1 1/2 cups canned white beans, rinsed and drained 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry 3 cups shredded mozzarella 1/2 cup freshly grated Parmesan 3 tablespoons unsalted butter, halved Salt and freshly ground pepper 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 2 dried bay leaves 4 tablespoons unsalted butter, optional Instructions: Preheat oven to 375 degrees F. In a saute pan over medium heat, add extra-virgin olive oil. When almost smoking, add the onion and cook until soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini and squash cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool. Using a 6-inch round cookie cutter, cut circles out of the lasagna sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin dishes with a teaspoon of tomato sauce in each. Place a circle of pasta on the bottom of each ramekin. Rinse the beans with water and season with salt and pepper. Divide the beans between each ramekin. Next, divide the spinach between the ramekins. Place a second layer of pasta on top and gently press down. Divide the sauteed vegetables among the ramekins and top with a tablespoon of tomato sauce in each. Place the third layer of pasta in each ramekin and coat with a tablespoon of tomato sauce. Sprinkle ramekins with the mozzarella and Parmesan cheeses, and top each with 1/2 tablespoon of butter. Line a baking sheet with aluminum foil and place gratin dishes on top. Bake in oven for 20 minutes or until brown and bubbling. In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered 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 1/2 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, Sauvignon Blanc, Chianti]" 56646,"Fulton Fish Market Chowder 1/2 cup olive oil 2 large onions, diced (about 1 1/2 cups) 2 leeks, white and light green parts only, split, well washed and diced (about 2 1/2 cups) 2 stalks celery, diced (about 1/2 cup) 1/4 cup finely chopped garlic 1 cup canned plum tomatoes, drained, seeded, and diced 1 teaspoon saffron threads 2 bay leaves 1 tablespoon dried thyme 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1/2 cup dry white wine 2 quarts fish stock 2 Idaho potatoes, peeled and diced (about 1 pound) 1 small lobster, raw and in the shell, cut into pieces 1 pound assorted fish fillets such as snapper, halibut, tilefish, cod,skinned and boned, cut into chunks 1/2 pound fresh shrimp, peeled and deveined French baguette, sliced 1/4inch thick (about 3 to 4 slices per person) 1/4 cup olive oil 1 to 2 teaspoons cracked black peppercorns Instructions: Heat the olive oil in a large, heavy bottomed soup pot, add the onions, leeks, and celery, and saute until translucent, about 6 minutes. Add the garlic, tomatoes, saffron, and seasonings. Stir for about 2 minutes, then add the white wine and cook for 4 to 5 minutes, or until almost all the liquid has evaporated, before adding the fish stock. Bring to a boil, then reduce to a simmer and cook for 45 minutes. At the end of 45 minutes, add the potatoes and begin to cook. While the broth is simmering, make the Peppery Croutons by brushing one side of each French bread slice with olive oil, sprinkle with cracked pepper, and toast in a 300 degree oven until crisp (about 12 minutes). After the potatoes have simmered for 10 minutes, add the lobster. Return to a boil and cook at a strong simmer for 5 minutes, before adding the fish chunks and the shrimp and cook until the fish is just cooked, but not yet flaking apart. Remove the bay leaves, taste for seasoning, and serve immediately, garnished with the Peppery Croutons. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 56647,"Chilean Sea Bass* 1/2 cup chopped shallots 2 tablespoons minced garlic 1/2 teaspoon red chili flakes 1 teaspoon cayenne pepper 1 cup clam juice 1 cup white wine 2 tablespoons honey 1 sheet gelatin, bloomed 4 Chilean sea bass fillets, skinned Serving suggestions: fresh vegetables and starch of choice Instructions: Saute shallots, garlic, red chili flakes, and cayenne pepper in a large dry skillet or saucepan over medium heat until fragrant. Add clam juice, white wine, honey, and gelatin and reduce for about 45 minutes. Preheat a grill to medium, using mesquite wood. Place bass on grill and quickly sear the fish. Then brush the sauce on the fish and return the fish to the fire and cook until fish is opaque and a knife slides in easily, making sure to brush on the sauce each time the fish is turned. Remove sea bass from heat and serve with fresh vegetables and starch of choice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56648,"The Ultimate Banana Split 1 1/2 cups flour 1/2 cup cornstarch 2 tablespoons baking powder 2 tablespoons bakers' sugar 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 2 yolks 1 1/2 cups club soda 2 bananas Vegetable oil, for deep frying 2 cups sugar 1/4 cup of water 2 tablespoons of unsalted butter 1/2 cup of heavy cream Pinch kosher salt 1 pint of vanilla bean ice cream 1/4 cup banana chips 1/4 cup toasted pecans Instructions: Preheat your oil in a heavy-based pot for deep frying to 365 degrees F. In a large mixing bowl combine flour, cornstarch, baking powder, sugar, salt, and cinnamon. Make a well in the center and add the yolks and club soda. Using a whisk, stir from the inside working your way out, slowly incorporating the dry ingredients without forming any lumps. Peel the bananas and dip in the batter and coat well. Fry in hot oil for 4-5 minutes until batter is puffy and golden brown. Drain on paper towels when done. While bananas are cooking, prepare caramel sauce. Combine the sugar and water in a large heavy saucepan over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 8 minutes. Add the butter then carefully pour in the cream (it will bubble up) and continue to cook for another minute. Add a pinch of salt then cool before serving. To serve the banana split, cut the bananas lengthwise and top with a large scoop of vanilla bean ice cream. Pour warm caramel sauce over the top and finish with a sprinkle of banana chips and toasted pecans. ","[Chardonnay, Riesling, Moscato, Merlot]

" 56649,"Pineapple Salsa with Taro Chips 3 cups diced fresh pineapple (1/4-inch dice) 1/4 cup chopped fresh cilantro
1/4 cup crumbled queso fresco
3 tablespoons minced seeded jalapeno (about 1 medium jalapeno)
2 tablespoons fresh lime juice (about 1 lime)
2 tablespoons minced garlic (about 3 garlic cloves)
1 tablespoon finely grated ginger
1 vine-ripe tomato, seeded and cut into 1/4-inch dice Kosher salt Nonstick baking spray, for the foil 2 medium taro roots (approximately 13 ounces each), peeled
Kosher salt Instructions: For the pineapple salsa: Add the pineapple, cilantro, queso fresco, jalapeno, lime juice, garlic, ginger and tomato to a large bowl and stir to combine. Add salt to taste. Let stand for at least 20 minutes to allow the flavors to combine. For the taro chips: Preheat the oven to 375 degrees F. Line 2 baking sheets with foil and very lightly coat the foil with baking spray. Using a mandoline, slice the taro root into 1/8-inch-thick rounds. You want the taro to be thin but still sturdy. If you can see through the taro after you've sliced it, it is too thin. Spread the taro chips between the baking sheets, making sure they do not overlap. Bake, rotating the baking sheets halfway, until the chips are brown in spots and crispy, 15 to 20 minutes. Season immediately with salt. Let cool for 10 minutes, then serve with the pineapple salsa. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 56650,"Chocolate Chip Shortbread Cookies 1/2 cup unsalted butter (1 stick), softened to room temperature 1/4 cup sugar 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon salt 1 cup all-purpose flour 1/3 cup mini chocolate chips Instructions: Preheat the oven to 300 degrees F. Cream the butter with the sugar using a handheld mixer. Mix in the rosemary, salt, and flour, 1/4 cup at a time. Sprinkle in the chocolate chips, and stir by hand until well-distributed. Gather the dough into a ball. (If the dough begins to soften or feel greasy, chill the dough for 15 minutes.)
Roll the dough out into a rectangle of 1/2-inch thickness and cut into rectangles about 1/2-inch by 2-inches. Place the dough pieces on a cold ungreased baking sheet. Prick the tops with a fork. Bake the shortbread until the dough starts to turn a golden color, about 25 minutes. Remove the shortbread from the baking sheet and let cool completely on a rack. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 56651,"Buffalo Fillet with Honey Roasted Vidalias Stuffed with Sugar Snap Peas, Enoki Mushrooms and Carrots 2 yellow peppers, seeded and minced 1/2 red onion minced 1 yellow tomato, seeded and minced 1/2 teaspoon coriander, minced 1/2 teaspoon orange juice 1/2 teaspoon honey Salt and pepper to taste 1 red pepper, seeded and chopped 1/4 onion, chopped 1 chipotle in adobo sauce 1 teaspoon cider vinegar 4 (10-ounce fillets) 4 large vidalias, peeled and cored 3/4 pounds sugar snaps, clipped 2 pounds enoki mushrooms, broken apart 1 pound carrot, julienne 1/2 pound spinach, Sauteed with garlic, salt and pepper 2 tablespoons honey 1 tablespoon peanut oil Instructions: In a bowl combine all salsa ingredients, stir to combine and allow to sit for 1/2 hour. In a blender puree all sauce ingredients, until smooth. Adjust seasoning and reserve. Season fillet with salt and pepper. Rub onion with honey, oil and salt and pepper. Place in pan and cover 35 minutes at 350 degrees or until soft. Remove center of onion and chop. Add to spinach. Blanch sugar snaps and carrots. Roast fillet at 550 degrees for 10 minutes. Place mushrooms, sugar snaps, carrots and a little spinach in onion. Garnish plate in 2 quarters with spinach. Garnish other 2 quarters with yellow pepper salsa. Place meat in 1 quarter of salsa and onion in the other quarter of salsa. Garnish with red pepper sauce. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 56652,"Caponata and Herb Polenta 2 tablespoons (2 turns around the pan) extra-virgin olive oil 4 cloves garlic, chopped 1/2 to 3/4 teaspoon crushed red pepper flakes 1 red bell pepper, seeded and diced 1 cubanelle Italian long green pepper, seeded and diced 1 large sweet onion, peeled and chopped 2 ribs celery, chopped 1/2 cup large green olives, pitted and chopped 1/2 cup Kalamata black olives, pitted and chopped 1 (3-ounce) jar capers, drained 1/2 cup (a couple of handfuls) golden raisins 1 medium firm eggplant, diced Salt 1 (32-ounce) can diced tomatoes 1 (14-ounce) can crushed tomatoes 1 handful flat-leaf parsley, chopped 3 cups chicken stock 1 cup quick-cook polenta, found in Italian foods or specialty foods aisles 4 sprigs fresh thyme, leaves removed and chopped 1 sprig fresh rosemary, leaves removed and chopped finely chopped 2 tablespoons butter 1/4 cup grated Romano or Parmigiano Salt and pepper 6 cups mixed greens 2 tablespoons red wine vinegar 3 tablespoons extra-virgin olive oil Serving suggestion: Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper Instructions: Place the cutting board near the stovetop. Preheat a big, deep pot over medium heat. Add oil, garlic, and crushed pepper. As you chop vegetables (peppers, onion, and celery), add them to the pot. Once vegetables are in there, increase heat a bit. Stir in olives, capers, and raisins. Salt the diced eggplant and stir into the pot. Add tomatoes, diced and crushed, to the pot and stir caponata well to combine. Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender. Stir in parsley and remove pan from heat. Polenta: Bring 3 cups chicken broth to a boil. Add polenta and stir constantly until the cornmeal masses together. Stir in herbs, butter, cheese, salt, and pepper. Spread polenta out over a serving platter. Make a shallow well from the center out and fill with half of the prepared caponata. This stands as a complete dinner on its own, so rich with vitamins and fresh vegetables. Refrigerate the remaining caponata for a later use. If you prepare a salad, keep it simple. Dress mixed greens with oil, vinegar, salt, and pepper. Caponata can also be used as a bruschetta topping. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 56653,"Make-Ahead Turkey Gravy with Onions & Sage 6 tablespoons (3/4 stick) unsalted butter 1 large red onion, halved and sliced 1/4 inch thick 4 large garlic cloves, peeled and halved 6 tablespoons all-purpose flour 4 cups good chicken stock, preferably homemade 2 tablespoons Cognac or brandy 10 large fresh sage leaves 2 bay leaves Kosher salt and freshly ground black pepper 1 cup dry white wine, such as Pinot Grigio Instructions: Melt the butter in a large saucepan over medium heat. Add the onion and garlic and saute, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes. Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock), and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use. After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat, and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 56654,"\The\ Brownie 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the pan 9 ounces bittersweet chocolate, chopped 1 1/2 cups granulated sugar 3/4 cup plus 2 tablespoons lightly packed brown sugar 3 extra-large eggs, plus 2 extra-large egg yolks 3/4 teaspoon kosher salt 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1 cup semisweet chocolate chips or chunks (optional) Instructions: Preheat the oven to 350 degrees F and butter a 9-inch square pan. Lining it with parchment paper is helpful as well. In a double boiler or a heatproof bowl set over a small saucepan of simmering water, melt the butter and bittersweet chocolate together, stirring often to avoid scorching. Set it aside off the heat. In a big bowl, whisk both sugars, the eggs and yolks. Whisk in the salt and vanilla. Add the melted butter and chocolate and whisk to just combine. Gradually stir in the flour and mix until everything is combined and smooth. Stir in the chocolate chips. Scrape the batter into the prepared pan and bake for 35 to 45 minutes, or until a toothpick inserted into the middle displays as much goo on it as you want to see in the middle of those brownies!
Let the brownies cool in the pan on a rack for about 45 minutes. Brownies need time to set, and if you try to cut them while they are too warm, they will fall apart and ruin your day. Slice them at room temperature or colder, and if you want them warm, just put them in a hot oven for a minute or two. Serve the brownies with ice cream, duh! ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 56655,"Thanksgiving Oven-Roasted Vegetables 2 small fennel bulbs, tops removed 1 pound fingerling or small potatoes 1 pound Brussels sprouts, trimmed and cut in half Good olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle 3 tablespoons of olive oil over the fennel and potatoes and then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss with your hands. Place the Brussels sprouts on a separate sheet pan and drizzle with 3 tablespoons of olive oil. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper and toss with your hands. Roast the vegetables in the same oven for 35 to 40 minutes, until the potatoes are tender, tossing once while cooking. Combine the vegetables in a large serving bowl and sprinkle with salt and pepper. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56656,"Grilled Pizzettas with Mushrooms, Pancetta, and Stracchino 1 1/2 teaspoons dry yeast 1/2 teaspoon sugar 1/2 cup warm water 1 1/2 cups all-purpose flour, plus more for work surface 1/2 teaspoon salt 2 tablespoons extra-virgin olive oil, plus more for coating bowl and grill 2 tablespoons extra-virgin olive oil 2 cloves garlic, smashed Pinch crushed red pepper, optional 1/2 pound pancetta, cut into 1/2-inch dice 1 1/2 pounds assorted mushrooms, such as shiitake, cremini, oyster, or whatever you like, cleaned and sliced 1 pound stracchino (or another mild creamy cheese, such as ricotta or fromage blanc, at room temperature 1 cup grated Parmesan 1/2 bunch chives, finely sliced Aged balsamic for drizzling, optional Instructions: To make the dough: Combine the dry yeast, sugar and WARM not hot tap water in a small bowl. Stir to combine and let sit for about 15 minutes. If the water is too hot it will kill the yeast and if it is too cold the yeast will not activate. When ready the yeast will look bubbly on top and smell very yeasty. Combine the flour and salt in a large mixing bowl. Make a well in the center of the flour and add the olive oil and the yeast mixture. Using a fork, gradually stir the flour into the liquids until combined. Turn the dough out onto a smooth clean work surface and use your hands to knead the dough to a smooth homogeneous consistency. Lightly coat the mixing bowl with olive oil, and return the kneaded dough to the bowl. Cover with plastic wrap and put in a warm place until the dough has doubled in size, about 1 hour. Preheat the oven to 425 degrees F, and preheat the grill. For the topping: Add 2 tablespoons olive oil, the smashed garlic cloves, crushed red pepper and pancetta to a large saute pan over medium heat. Cook the pancetta slowly until it gets brown and crispy. Once the garlic has become golden brown remove it and discard. Turn the heat up to high and add the mushrooms. Season with salt and saute until the mushrooms are soft and wilted, about 5 minutes. Reserve. Portion the prepared dough into golf ball-size pieces. Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like, I like irregular shapes). If not using the dough right away, wrap each piece individually in plastic and reserve until ready to use. Brush the preheated grill with oil to remove any crud. Carefully arrange each piece of dough on the grill and grill on both sides until the dough is stiff and crisp and has grill marks on both sides. That little bit of char adds a DELICIOUS flavor! Schmear each piece with stracchino, top with the pancetta/mushroom mixture, and sprinkle with Parmesan. Put the pizza in the preheated oven until the cheese has melted, about 5 to 7 minutes. Remove from the oven, sprinkle with chives and drizzle with the aged balsamic, if desired. Mamma mia, what pizza! ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 56657,"Lamb and Black Bean Chili with Cumin Crema, Red Onion Relish, Avocado Relish and Native American Fry Bread 1/4 cup olive oil 2 1/2 pounds lamb from shoulder, boned and cut into 1/2-inch cubes Salt and freshly ground black pepper 1 1/2 large Spanish onions, finely diced 6 cloves garlic, finely chopped 1 (15-ounce) can whole tomatoes, drained and pureed 1 tablespoon chipotle puree 3 tablespoons ancho chili powder 1 tablespoon pasilla chili powder 1 tablespoon ground cumin 2 teaspoons ground coriander 1 tablespoon dried Mexican oregano 5 cups chicken stock 1 (12-ounce) bottle dark beer Dash ground cinnamon 1 to 2 tablespoons honey 2 cups cooked or canned black beans Chopped cilantro leaves, for garnish Cumin Crema, recipe follows Avocado Relish, recipe follows Red Onion Relish, recipe follows Fry Bread, recipe follows 1 pint creme fraiche, Mexican crema or sour cream 1 tablespoon ground cumin 1 tablespoon fresh lime juice Salt and freshly ground pepper 2 tablespoons canola oil 2 red onions, finely diced 1 tablespoon minced garlic 1 serrano cl, finely diced with seeds 1/4 cup freshly squeezed lime juice Salt and pepper 3 tablespoons finely chopped cilantro leaves 4 Haas avocados, peeled, pitted and chopped 1/2 cup red onion, minced 1/2 cup chopped cilantro leaves 2 serrano chiles, minced with seeds 2 limes, juiced Salt and pepper 3 cups all-purpose flour 1 tablespoon baking powder 2 tablespoons dry milk powder 2 teaspoons salt, plus more for seasoning after frying 5 tablespoons cold vegetable shortening 1 1/2 cups water 2 cups canola oil, for frying Instructions: Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon. Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish. Serve with fry bread on the side. Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving. Heat oil in a large saute pan over high heat. Add the onions, garlic, and cl to the pan and cook until soft. Add the lime juice and season with salt and pepper. Remove from the heat and stir in the cilantro. In a large bowl, combine avocado, red onion, cilantro, chiles, lime juice, and salt and pepper. Fold until incorporated. Combine flour, baking powder, milk powder, and salt in a large bowl. Cut the shortening in until the mixture is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead lightly until smooth. Cover with a dishcloth and let sit at room temperature for 1 hour. Heat the oil in a large high-sided saute pan until it reaches 350 degrees F. Divide the dough into 8 pieces and roll each piece out into a 4-inch circle. Fry the bread in the hot oil until golden brown on both sides. Remove to a sheet pan lined with paper towels and season with salt. ","[Rioja, Tempranillo, Garnacha, Barbera]" 56658,"Easter Egg Hunt Cake 1 cup almonds 1 stick plus 1 tablespoon unsalted butter, at room temperature 1/2 cup plus 1 tablespoon granulated sugar 2 large eggs plus 1 egg yolk 1/4 cup all-purpose flour, plus more for dusting 1 teaspoon pure almond extract 1/2 teaspoon pure vanilla extract 1 tablespoon orange liqueur (such as Grand Marnier) 2 sheets frozen puff pastry, thawed 1 heatproof rabbit figurine or whole almond (optional) Instructions: Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and bake until toasted, 6 to 8 minutes. Let cool, then finely grind in a food processor. (Leave the oven on.) In a large bowl, whip the butter with a mixer on medium speed until smooth. Add the sugar and cream together until thoroughly combined. Add 1 egg and the egg yolk and mix until blended, scraping down the sides of the bowl occasionally. Fold in 1/2 cup ground almonds, the flour, almond extract, vanilla extract and orange liqueur with a rubber spatula. Stir the rabbit figurine into the filling, if using. Unfold the puff pastry on a floured surface and roll out slightly. Cut 1 piece into an 11-inch circle and the other piece into a 12-inch circle. Place the 11-inch round on a baking sheet lined with parchment paper. Beat the remaining egg with 1 tablespoon cold water. Brush the edge of the pastry with the egg wash. Spread the almond filling in an even layer in the center, leaving a 1 1/2-inch border. Gently lift the 12-inch round and place it over the filling so the edges match up. Press down on all the edges so the egg wash acts as a glue to stick the pastry together. Crimp the edges with a fork to seal. Brush with any remaining egg wash. Place the cake in the refrigerator to firm up slightly, about 15 minutes. Bake the cake until the pastry is golden brown and puffs up slightly, about 35 minutes. (Tent with foil if the cake is browning too quickly.) Let cool before serving; the cake will shrink as it cools. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 56659,"Totchos Oil, for frying 8 ounces frozen potato tots 1 teaspoon Housemade Seasoning, recipe follows 4 ounces Housemade Queso, recipe follows 2 ounces Housemade Black Beans, recipe follows 1 ounce Pickled Red Onions, recipe follows 1 ounce sliced jalape?o 1 ounce sour cream 2 tablespoons New Mexican cl powder 2 tablespoons iodized salt 2 tablespoons sugar 4 cups heavy cream 24 slices American cheese 4 cups grated Cheddar 1 cup diced Hatch green chiles 1 cup diced Hatch red chiles 1 cup jalape?o hot sauce 1 teaspoon salt 4 cups dried black beans 1/2 cup red wine vinegar 2 tablespoons ground cumin 8 tomatillos, roasted and diced 1 bunch fresh cilantro 1 red onion, chopped 4 red onions 1 cup rice vinegar 1/4 cup salt 1/8 cup sugar Instructions: Heat the oil in a deep-fryer to 350 degrees F. Fry the tots until golden brown and crispy, about 4 minutes. Place in a bowl and toss with the Seasoning. Top with the Queso, Black Beans, Pickled Red Onions, jalape?o and sour cream. Mix together the cl powder, salt and sugar in a bowl. Bring the heavy cream to a boil in a large pot. Reduce the heat to a simmer and add the cheese. Whisk together until smooth. Add the chiles, hot sauce and salt and whisk until completely melted. Soak the black beans in 4 cups water overnight. Simmer the black beans on low heat until tender, about 90 minutes. Add the vinegar, cumin, tomatillos, cilantro and onion and cook down for an additional 30 minutes. Julienne the onions. They shouldn't be too thin, as they need a little texture to hold up. Blanch them in boiling water for one minute, then remove them from the heat and transfer to an ice bath. Remove the onions from the ice bath and set aside in a bowl. Combine the vinegar, salt, sugar and 1 cup water in a pot and bring to a boil. Pour over the sliced red onions. Let sit at least 1 hour. (They will turn a brighter color the longer they sit.) Refrigerate if not using right away. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 56660,"Benedictine Sandwich Spread 6 ounces cream cheese 1 medium cucumber, peeled, seeded, and grated 1 medium yellow onion, peeled and grated 2 tablespoons mayonnaise 1/4 teaspoon Tabasco sauce Salt to taste Green food coloring Instructions: Place cream cheese in a bowl and mash with a fork until smooth. Wrap cucumber in cheesecloth, then squeeze out and discard juice. Add cucumber to cream cheese and mix thoroughly. Wrap onions in cheesecloth and squeeze juice into cream cheese mixture, then discard onions. Mix mayonnaise and Tabasco sauce into cream cheese mixture. Season to taste with salt, then add 1 drop food coloring and mix well. Serve on thinly sliced white sandwich bread, topped with another slice of bread, trimmed, and cut into finger sandwiches. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56661,"Apple Crumble Bars 10 tablespoons unsalted butter, melted and cooled, plus more for greasing 1 cup white whole-wheat flour 1 cup rolled oats 2/3 cup firmly packed dark brown sugar 1/4 cup confectioners' sugar 1/4 teaspoon baking soda Pinch fine sea salt 1/2 cup apple butter 4 ounces dried apples 4 ounces dried cherries, golden raisins or other dried fruit 1/4 teaspoon ground cinnamon Instructions: For the base and streusel topping: Preheat the oven to 350 degrees F. Butter the bottom of an 8-inch-square baking pan.
Put the flour, oats, sugars, baking soda and salt in the bowl of a food processor fitted with a metal blade. Pulse 6 times, about 3 seconds per pulse, until some of the oatmeal is finely chopped and some still large or whole. Drizzle in the melted butter, toss with a fork and then pulse until the mixture comes together, about 8 times.
Press two-thirds of the oat mixture into the prepared pan. Squeeze spoonfuls of the remaining mixture in your palm to make chunks - some larger, some smaller - and place in a small bowl.
Cover with plastic wrap. Refrigerate both the base and the chunks for 30 minutes.
For the filling: Put the apple butter, dried fruit, cinnamon and 2 tablespoons water in the cleaned bowl of the food processor and pulse to a chunky paste. Spread the filling over the chilled base. Scatter the streusel topping over the filling, leaving some of the filling showing through. Bake until the streusel is toasty and crisp, about 30 minutes. Cool completely on a rack, about 2 hours, before slicing into 16 squares. From Food Network Kitchen ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 56662,"Fettucine with Cauliflower Alfredo Sauce 1/4 cup extra-virgin olive oil 4 small cloves garlic, thinly sliced 1 small head cauliflower, stemmed and cut into small florets (about 4 cups) 1/4 teaspoon freshly grated nutmeg Kosher salt and freshly ground black pepper 2 tablespoons nutritional yeast or Parmesan, plus more for sprinkling 12 ounces whole-wheat fettucine Roughly chopped fresh flat-leaf parsley, for serving Crushed red pepper flakes, for serving, optional Instructions: Combine the oil and garlic in a medium heavy-bottomed saucepan and heat over medium heat, swirling, until the garlic is soft and fragrant but not brown, about 3 minutes. Add the cauliflower, nutmeg, 2 3/4 cups water and 1 teaspoon each salt and pepper. Cover and cook until the cauliflower is completely soft, 15 to 20 minutes. Add the yeast or Parmesan and puree with an immersion blender until the sauce is very smooth. Meanwhile, bring a large pot of salted water to a boil and add the fettucine. Cook according to the package directions. Reserve at least 1/4 cup of the pasta water, then drain the pasta and add to the cauliflower sauce. Toss to coat the pasta and heat over medium low until the sauce is warmed through. Add some of the reserved pasta water to adjust the consistency if needed. Season with salt and pepper. Divide among 4 serving bowls and sprinkle with parsley, nutritional yeast or Parmesan and crushed red pepper if using. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 56663,"Lobster Pudding 1 quart heavy cream 2 cups milk 1 cup granulated sugar 1 tablespoon vanilla extract 6 eggs, lightly beaten 2 cooked lobster tails, meat removed from shells and diced 1 cup confectioners' sugar, plus more for topping 1/2 cup lemon juice Zest of 1 lemon Zest of 1 lime Zest of 1 orange Instructions: Preheat the oven to 400 degrees F. Stir together the cream, milk, granulated sugar, vanilla, eggs and lobster. Pour the mixture into an 8-inch square nonstick baking dish. Bake for 15 minutes. Bring the confectioners' sugar and lemon juice to a simmer in a small saucepan. Simmer until slightly thickened, then turn off the heat. Drizzle the pudding with the glaze and then scatter with most of the citrus zest. Dust with confectioners' sugar and sprinkle with the remaining zest. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 56664,"Cozze alla Tarantina 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 teaspoon crushed red pepper flakes 3 cloves garlic, sliced into chunks Kosher salt and freshly ground pepper 12 ounces cherry tomatoes, some quartered and the rest sliced in half 3/4 cup dry white wine 3 pounds mussels, scrubbed and debearded 2 tablespoons finely chopped fresh parsley Grilled Bread, recipe follows 1 loaf country bread, cut into thick slices 1 head garlic, cut in half Extra-virgin olive oil, for serving Instructions: Heat a charcoal grill to medium high.
Heat the olive oil in a large, heavy Dutch oven over the grill grates. Add the red pepper flakes and garlic and stir until fragrant. Season with salt and pepper, then stir in the tomatoes. Cook, stirring, until some of the tomatoes begin to burst and you begin to smell their sweetness, about 5 minutes.
Stir in the wine. Once it begins to simmer, add the mussels and cover with a lid. Cook just until the mussels open, 6 to 8 minutes. Do not overcook or they'll be tough and chewy and no longer taste like the sea. Discard the mussels that do not open while cooking.
Divide the mussels and cooking liquid among soup bowls. Sprinkle with the parsley and drizzle with olive oil. Serve with the Grilled Bread. Grill the bread over medium-high heat until golden and brown on both sides. Rub the garlic on both sides of the bread for flavor. Serve with olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 56665,"Surf and Turf: Scallops with Beurre Blanc and Rosemary-Garlic-Crusted Lamb Chops with Braised Leeks 1 large leek, trimmed and cleaned 2 tablespoons butter
Zest of 1/2 lemon
Salt and pepper
2 cups chicken stock
1 to 2 tablespoons butter 1 small rack of lamb, halved (about 3 bones each), Frenched 1 large clove garlic, grated or minced 1/4 cup fine breadcrumbs 1/4 cup panko breadcrumbs 1 to 2 sprigs rosemary, leaves finely chopped 1 tablespoon olive oil 1 tablespoon Dijon mustard 12 scallops 3/4 cup white wine
1/4 cup white wine vinegar
Juice of 1/2 lemon (about 1 tablespoon)
1 small shallot, finely diced
1 stick (8 tablespoons) cold butter, cut into chunks
Salt and white pepper
1 tablespoon heavy cream
1 tablespoon chopped fresh tarragon
Olive oil
Instructions: For the braised leeks: Cut the leek in half down the middle and then crosswise into 4-inch pieces. Place a medium high-sided skillet over medium-high heat and add the butter to melt. Add the leeks to the pan, cut-side down, and brown for a couple minutes. Turn over, season with lemon zest, salt and pepper, and add the stock. Bring to a simmer and cook until the pan is dry and the leeks are tender, 20 minutes. For the lamb chops: Preheat the oven to 425 degrees F. Melt the butter in a small skillet over medium heat. Add the garlic and stir for a few seconds, then add the fine breadcrumbs, panko breadcrumbs and rosemary. Cook, stirring, until lightly toasted and fragrant, 2 minutes. Set aside. Heat the olive oil in a small skillet over medium-high heat. Score the fat on the rack of lamb. Add the lamb to the skillet and sear until golden brown, 1 to 2 minutes per side. Let cool slightly and then slather all over with the Dijon. Top with the breadcrumb mixture, patting it to adhere. Place the lamb, fat side up, on a baking rack set over a baking sheet and transfer to the oven. Roast until medium (130 degrees F), about 8 minutes. Let rest for 10 minutes. For the scallops with beurre blanc: Clean the scallops by removing and discarding the foot. Set aside. Place a small saucepot over medium heat and add the white wine, white wine vinegar, lemon juice and shallot. Bring to a simmer and cook until reduced to a few tablespoons, 10 to 12 minutes. Turn the heat to low and whisk in the butter, piece by piece, until fully incorporated. When you get to the last piece, remove the pot from the heat, season with salt and white pepper, and whisk in the cream and add tarragon. Set aside until ready to use. If you need to reheat, place over very low heat. Place a small skillet over medium-high heat; add some olive oil. Dry the cleaned scallops well with a paper towel, then season with salt. Sear the scallops until barely opaque throughout, 1 to 2 minutes per side. Remove from pan and let rest on a paper towel until ready to plate. Plate the leeks and top with the lamb chops. Serve with the scallops on the side, drizzled with buerre blanc. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 56666,"Lazy Man's Lasagna 1 pound dry lasagna pasta sheets 6 cups Bolognese sauce, recipe follows 3 cups Bechamel sauce, recipe follows 1 pound freshly grated mozzarella Freshly grated Parmigiano Reggiano cheese, for sprinkling 2 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil 1 large carrot, finely chopped 1 onion, finely chopped 1 large celery stalk, finely chopped 2 dried chili peppers, crushed Sprig fresh rosemary 1/2 pound ground beef 1/2 pound ground pork 1 cup white wine 3 cups tomato sauce or La Salsa di 5 Minuti, recipe follows 3 basil leaves, torn Salt 4 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 1 clove garlic, finely chopped Dried chili peppers, crushed 1 (28-ounce) can peeled plum tomatoes, pureed Salt 3 fresh basil leaves, torn 5 tablespoons butter 5 tablespoons flour 4 1/2 cups milk Instructions: To assemble:
Preheat the oven to 400 degrees F. Cover the bottom of a deep baking dish with a layer of Bolognese sauce. Lay out the uncooked pasta sheets over the sauce until they cover the baking dish entirely. Cover the pasta with another generous layer of Bolognese sauce. The liquid from the sauce will cook the dried pasta so be sure to add enough sauce. Drizzle the bechamel sauce and sprinkle the mozzarella on top, until both are distributed evenly. Add another layer of dried pasta, laying the sheets in the opposite direction. Repeat the process of adding sauces, mozzarella, and pasta for another 2 to 3 layers or until two-thirds of the baking dish's depth is filled. Top off the last layer of sauces and mozzarella with a generous sprinkle of the Parmigiano cheese.
Place the pan in oven for approximately 40 minutes and let rest for 20 minutes before serving. In a hot saucepan, melt the unsalted butter with the olive oil, and add the carrots, onion, celery, and chili pepper. Cook the ingredients over medium heat, until they are soft. Add a sprig of rosemary. Add the ground beef and pork, and cook until golden brown. Remove the rosemary sprig, and add the white wine. Let reduce. Add the tomato sauce or La Salsa di 5 Minuti, and let simmer on low heat for 1 hour. Before serving, add basil leaves and salt to season. Serve immediately. Salsa di 5 Minuti:
Heat olive oil in a saucepan and add onion, garlic, and chili peppers. Gently fry ingredients together. Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
Season with salt to taste. Add basil leaves at the very end. Bechamel:
In a saucepan, heat up the milk, and bring to a gentle simmer. In another saucepan, melt the butter and immediately add the flour.
Lower the heat, and mix until the butter has absorbed all the flour and is the consistency of thick dough. Make sure the butter-flour mixture does not burn or brown.
Remove the saucepan from the heat, and whisk in a couple of ladles of heated milk into the butter-flour mixture. Whisk until the flour has absorbed all of the milk. Put the saucepan back on the burner over medium heat, and whisk in the remainder of the milk.
Continue whisking until the sauce thickens and becomes a creamy velvety consistency. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 56667,"Marinated Fresh Berries 2 tablespoons sugar Grated zest 1 lemon Grated zest 1 lime 1 cup water 1 tablespoon freshly squeezed lemon juice 1 tablespoon freshly squeezed lime juice 1/4 teaspoon pure vanilla extract 1/2 pint raspberries, rinsed 1/2 pint blueberries, rinsed 1/2 pint strawberries, rinsed, tops trimmed, halved or quartered, if large 1 pint vanilla frozen yogurt Instructions: In a small saucepan, combine the sugar, citrus zests, and water. Bring to a simmer and cook until the sugar has dissolved. Remove from the heat and add the citrus juices and vanilla. Combine the berries in a bowl. Pour the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve marinated berries over a scoop of vanilla frozen yogurt.
","[Chardonnay, Moscato, Sauvignon Blanc, Riesling]" 56668,"Tropical Watermelon Sorbet 1 (2-pound) piece seedless watermelon, rind removed and flesh cut into 1-inch pieces to yield about 3 1/2 cups 1 (6-ounce) can pineapple juice, chilled 3/4 cup ginger ale, chilled 1/3 cup fresh lime juice (from about 3 large limes) 1/2 cup grenadine (recommended: Rose's) Instructions: In a blender, blend the watermelon, pineapple juice, ginger ale, lime juice, and grenadine until smooth. Pour into an ice cream maker and freeze, according to the manufacturer's instructions, for about 35 minutes. Spoon into glasses or small bowls and serve. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (1-pound) round of brie cheese, at room temperature 1/4 cup fig jam 8 slices prosci" 56669,"Baked Apples 4 large baking apples, such as Honeycrisp 4 tablespoons (1/2 stick) butter, softened
1/2 cup brown sugar
3/4 teaspoon cinnamon
1/4 cup chopped pecans
Instructions: Preheat the oven to 375 degrees F. Wash and core apples, leaving enough of the core at the base of the apple to contain the filling. Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core. Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake until the apples are soft and the filling is browned, 1 hour. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 56670,"Marshmallow Fondant Monkey 5 ounces mini marshmallows (2 2/3 cups) 8 ounces confectioners' sugar, sifted (2 cups), plus more for kneading Vegetable shortening, for kneading Brown, black and tan gel food coloring Instructions: For the marshmallow fondant: Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes. Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.
Remove a 1-ounce piece of the fondant (about 2 tablespoons) and set aside. Color the larger piece of fondant brown (7 or 8 drops), rolling and kneading to evenly incorporate the color. Work in a little confectioners' sugar if the moisture from the food coloring makes the fondant too soft. (Wear plastic, disposable gloves and wash your hands well between colors so as not to bleed colors.) Pinch off a very small piece of the 1-ounce chunk and color with a tiny amount of black gel, working in additional confectioners' sugar if needed. Color the remaining 1-ounce piece tan (about 2 drops), working in additional confectioners' sugar if needed.
For the monkey heads, ears and arms: Divide the brown fondant into 6 pieces. Divide each piece into a large piece (two-thirds) and a small piece (one-third). Roll the larger pieces into an oval-shaped head. Pinch a small piece off all the smaller pieces. Gather together and roll out to about 1/4-inch-thick with a greased rolling pin. Cut out 12 ears using the tip of a 1/2-inch plain pastry tip. Press a cavity in each ear using the back of a paint brush. Brush the tops of the heads with a little water and stick on the ears. Divide the remaining smaller pieces in 2 and roll into long arms.
Set squares of parchment on overturned bath cups. Press sets of arms together to make a \v\ shape. Drape sets of arms over the cups so the arms hang down. Press the heads on top of the point where the arms meet. Roll out the tan pieces of fondant to about 1/4-inch-thick using a greased rolling pin. Cut out 2 eyes from each piece with the tip of the 1/2- inch pastry tip. Cut out a nose from each with a pastry tip with a 3/4-inch-wide base. Pull the noses slightly to make oval. Brush the front of the faces with a little water. Stick the noses on and make nostrils with a wooden skewer. Use the curved base of a pastry tip to make a smiling mouth indentation. Attach the tan eyes above the nose. Roll the black fondant into tiny eyeballs and press in the eyes. Let the monkeys dry, uncovered, overnight.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 56671,"Easy Pickles 1 1/4 cups apple cider vinegar 1 1/4 cups water
2 tablespoons sugar
1 teaspoon kosher salt
1/2 teaspoon black peppercorns
1 small bay leaf
1 teaspoon red cl flakes, optional
4 to 5 Kirby cucumbers, quartered into spears to fit your jars OR 3/4 of a pineapple, cut into spears to fit your jars
Instructions: In a nonreactive stockpot over medium-high heat, bring the vinegar, water, sugar, salt, peppercorns and bay leaf (and cl flakes, if using) to a boil, stirring until the sugar dissolves. Add the cucumbers (or pineapple), then remove from the heat and let cool completely. Transfer to an airtight container and refrigerate until serving. Drain before serving. (Pickles keep, refrigerated, about 2 weeks.) ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 56672,"Lemon-Dill Chicken Cakes 2 1/2 cups shredded rotisserie chicken, finely chopped 1/4 cup panko, plus more for coating 1/4 cup mayonnaise 1 large egg 2 tablespoons chopped fresh dill 1 tablespoon Dijon mustard 1/2 teaspoon grated lemon zest, plus wedges for serving Kosher salt and freshly ground pepper 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil Instructions: Combine the chicken, panko, mayonnaise, egg, dill, mustard, lemon zest and 1/2 teaspoon each salt and pepper in a bowl. Gently form into eight 3/4-inch-thick patties, then freeze until firm, about 10 minutes. Sprinkle some panko on a plate. Coat the patties on both sides in the panko, pressing gently to adhere. Heat the butter and olive oil in a large skillet over medium-high heat. Add the patties and cook until golden, 3 to 4 minutes per side. Transfer to paper towels to drain and season with salt. Serve with lemon wedges.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56673,"Chocolate Strawberry Halva Smoothies 1 pound frozen strawberries 3/4 cup (180 grams) whole milk 1/2 cup (120 grams) Greek yogurt, whole milk or 2% 1/2 cup (113 grams/4 ounces) crumbled, vanilla-flavored halva 1/4 cup (64 grams) honey 1/4 cup (60 grams) tahini 2 tablespoons unsweetened cocoa powder Pinch kosher salt Seedy Candy Topping, recipe follows, for garnish Sprinkles, for garnish 1 tablespoon granulated sugar Pinch kosher salt 1 tablespoon warm water 1/4 cup (35 grams) sunflower seeds 2 tablespoons (20 grams) flax seeds 2 tablespoons (20 grams) hemp seeds 1 tablespoon black sesame seeds 1 tablespoon white sesame seeds Instructions: In the blender, combine the strawberries, milk, yogurt, halva, honey, tahini, cocoa powder and salt and blend until smooth. Pour into glasses and top with the Seedy Candy Topping and sprinkles. Serve immediately. Place an oven rack in the center position. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. In a small bowl, dissolve the granulated sugar and salt in the water. Add the sunflower seeds, flax seeds, hemp seeds, and black and white sesame seeds and toss to coat. Spread out in a thin layer on the prepared baking sheet. Bake until toasty, fragrant, and crisp, begin checking at 12 minutes. Allow to cool on the baking sheet, then break up into pieces. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]

" 56674,"Boiled Beef: Tafel Spitz 1 quart vegetable consomme 1/3 cup small diced carrots 1/3 cup small diced celery root 1/3 cup small diced leeks 1/2 cup fresh grated horseradish 1 1/2 pounds beef tenderloin 1/2 cup creme fraiche Salt and pepper 2 ounces butter Instructions: In a medium pot add the vegetable consomme and bring to a boil. Add the diced carrot, celery root, and leeks. Cook for 2 to 3 minutes and add the grated horseradish. Let the consomme simmer for 15 minutes. Next add the tenderloin, cover the pot and cook until the desired temperature. Approximately 9 minutes for medium. Remove the tenderloin and allow to rest for at least 10 minutes. Meanwhile, strain the consomme and continue to reduce over high heat. When ready to serve, add the creme fraiche, season with salt and pepper, and incorporate the 2 ounces of the butter. The sauce should coat the back of a spoon. To present the dish, slice the tenderloin, and serve with the reduced sauce. ","[Burgundy, Malbec, Tempranillo, Barolo]" 56675,"Spicy Egg Scramble 1 Tbsp. Mrs. Dash? Extra Spicy Seasoning Blend vegetable oil spray 1/2 medium red pepper 1 small onion 4 large eggs Instructions: Low-Sodium Recipe

1. Spray heavy non-stick pan with vegetable oil.
2. Chop red pepper and onion finely.
3. Saut red pepper and onion in non-stick pan over medium heat until tender.
4. Break eggs into medium bowl, whisk.
5. Add Mrs. Dash? Extra Spicy to bowl.
6. Add eggs to skillet and reduce heat to low. Stir eggs gently, until eggs are set, about 3 to 4 minutes. ","[Rioja, Tempranillo, Garnacha, Barbera]" 56676,"Arugula and Radicchio Salad with Hazelnut Vinaigrette 1/2 cup roasted and skinned hazelnuts 1/4 cup red wine vinegar 2 tablespoons balsamic vinegar 2 ounces Gorgonzola, crumbled 2/3 cup olive oil Salt and freshly ground black pepper 2 large bunches arugula (about 12 ounces) 2 medium heads radicchio (about 12 ounces) Instructions: In a blender, puree the hazelnuts with the vinegars. Add the Gorgonzola and puree for 1 minute. With the motor running, add the olive oil in a steady stream. Season to taste with salt and pepper. Wash arugula, pat dry, and separate leaves of radicchio. Break leaves into bitesized pieces. Just before serving, toss salad greens in a bowl with enough vinaigrette to coat leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 56677,"Double Chocolate Brownies 1 stick (8 tablespoons) unsalted butter, at room temperature, plus 1 1/2 teaspoons for buttering the baking dish 6 ounces unsweetened chocolate, chopped 3/4 cup granulated sugar 1 teaspoon pure vanilla extract 1/8 teaspoon kosher salt 2 large eggs, plus 1 large egg yolk, at room temperature 1/2 cup all-purpose flour 3/4 cup semisweet chocolate chips Instructions: Preheat the oven to 325 degrees F. Butter an 8-inch square baking dish with 1 teaspoon butter. Cut a piece of parchment paper in a strip to line the bottom and 2 sides of the dish. Butter the paper with the remaining 1/2 teaspoon butter and set aside. Place the unsweetened chocolate and 8 tablespoons butter in a medium heat-proof bowl that fits comfortably over a saucepan filled with 1 inch water. Place the double-boiler over medium heat and cook, stirring constantly with a silicone spatula, until the chocolate and butter are just barely melted. Remove the bowl from the heat and continue to stir for 1 minute to cool slightly. The mixture should be warm to the touch, not hot. Using a hand-held mixer, beat the sugar, vanilla and salt into the chocolate mixture until smooth. Add the eggs and yolk all at once and beat until fully incorporated and smooth. Fold in the flour and semisweet chocolate chips with a silicone spatula until just barely combined; a few streaks are fine. Pour the mixture into the prepared pan and bake on the middle rack until just set and a toothpick inserted in the center comes out clean, about 30 minutes. Do not overbake. Allow to cool to room temperature before cutting into 16 small pieces. ","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]" 56678,"Fat Doug Burger 1/2 head napa cabbage, shredded 1/2 clove garlic, minced 1/2 small red onion, thinly sliced 1/2 fresh jalapeno pepper, minced 3 tablespoons champagne vinegar 1 tablespoon dijon mustard 2 tablespoons mayonnaise 1 tablespoon sugar 1 1/2 teaspoons salt 1 tablespoon Worcestershire sauce 1 tablespoon ShaSha Sauce (below) 1/2 pound ground sirloin 1/2 pound ground brisket 1/2 pound ground boneless short rib (or use 1 1/2 pounds ground beef total, 75% to 80% lean) Salt and freshly ground black pepper 1/2 pound pastrami, thinly sliced
   4 slices Swiss cheese, medium thick 1 1/2 tablespoons unsalted butter, melted 4 brioche or egg buns, split 12 hot banana peppers from a jar, tops removed, chopped 4 cloves garlic 1 cup yellow mustard 1 cup white wine vinegar 1/2 cup sugar 2 tablespoons all-purpose flour Instructions: Prepare the slaw: In a medium bowl, mix together the cabbage, garlic, onion, jalapeno, vinegar, mustard, mayonnaise, sugar, salt, Worcestershire sauce and ShaSha Sauce. Cover and refrigerate 1 hour.
   Make the burgers: Build a charcoal fire or heat a gas grill. On a work surface, combine the meats and form the burgers into 4 equal-size patties. Season liberally with salt and pepper.
   Grill the burgers over high heat until medium rare, 3 to 5 minutes per side.
   Meanwhile, heat a large saute pan over medium heat. Place 4 heaping piles of pastrami in the pan. After 2 minutes, top each pile with a slice of Swiss cheese. Remove them when the cheese is melted; set aside.
   Pour the butter into the pan. Place the buns in the pan, cut-side down, and toast, about 2 minutes.
   Place a heaping tablespoonful of the slaw on the bottom half of each bun. Top with a burger and a mound of pastrami and cheese. Cover each with the top half of the bun and serve immediately. In a food processor, puree the peppers, garlic, mustard and vinegar. Pour the puree into a nonreactive saucepan, then add the sugar and bring it to a boil over high heat. Lower the heat and simmer the mixture for 30 minutes.
   In a small bowl or juice glass, mix the flour and 1/2 cup water to make a smooth paste. Whisk it into the pepper mixture and continue to simmer for 20 minutes, stirring regularly, until it becomes very thick. Let the sauce cool, then pour it into a covered nonreactive container (such as a glass jar). The sauce can be refrigerated for up to 1 month. Photograph by Andrew Mccaul ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 56679,"Halloween Brownies Nonstick cooking spray, for the baking dish and parchment 1 cup all-purpose flour (see Cook's Note) 1/3 cup Dutch-process cocoa
   2 sticks (1 cup) unsalted butter, cut into small pieces
   16 ounces bittersweet chocolate (72% cacao or higher), cut into small pieces 1 cup firmly packed dark brown sugar 1 cup granulated sugar 2 teaspoons pure vanilla extract 1/2 teaspoon fine salt 4 large eggs 8 chocolate cream-covered biscuit sticks, such as Pocky 4 large malted milk balls 1 cup mini marshmallows 4 brown chocolate-coated candies, such as M&M's Edible red luster dust, for dusting Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. Generously coat a 9-by-13-inch baking dish with nonstick spray and line with parchment with a 2-inch overhang on the long sides. Coat the parchment with the spray as well. Whisk together the flour and cocoa in small bowl. Set aside.
   Fill a medium saucepan with 1 inch of water. Bring to a boil, then reduce the heat to low. Combine the butter and 8 ounces of the chocolate in a medium heatproof bowl. Set the bowl over the saucepan and heat, stirring, until melted and smooth, about 6 minutes. Set aside. Reserve the saucepan and water. Vigorously whisk together the brown sugar, granulated sugar, vanilla, salt and eggs in a large bowl until the mixture is light and foamy. Stir in the chocolate-butter mixture. Fold in the flour mixture. Pour the batter into the prepared baking dish and spread evenly. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely.
   Meanwhile, bring the water in the reserved saucepan back to a boil, then reduce the heat to low. Set another medium heatproof bowl over the saucepan, add the remaining bittersweet chocolate and heat, stirring, until melted, about 6 minutes.
   Use the parchment overhang to remove the cooled brownie from the baking dish and transfer to an upside down rimmed baking sheet. Trim the parchment so that it is flush with the brownie edge and slightly hidden. Transfer 1/4 cup of the melted chocolate to a small bowl and keep warm. Pour the remaining chocolate over the brownie and spread to evenly cover. Cool until set.
   Cut off the uncoated ends of the biscuit sticks (discard or eat) so only the chocolate-covered parts remain. Cut each chocolate-covered part into 8 equal pieces. In pairs, dip one end of each small piece into the reserved melted chocolate and lay the pairs on a baking sheet so that they overlap slightly in the shape of a V. Repeat with remaining biscuit pieces until you have 32 total Vs (these will be the legs for your spiders). Refrigerate until set.
   Trim the bottoms off the malted milk balls so they lay flat. Set aside.
   Microwave the marshmallows in a medium microwave-safe bowl, stirring once or twice, until melted, about 30 seconds.
   Working near the brownie, dip the tips of your fingers in the melted marshmallow. Lightly press your fingers together then pull them apart, stretching out webbed bands of marshmallow. Carefully place on the top and sides of the brownie to create a spider web pattern. To make spiders on top of the marshmallow web: arrange the trimmed malted milk balls on the web cut-side down. Place a chocolate-coated candy in front of each malted milk ball, pressing gently to adhere to the chocolate. Arrange 4 sets of legs on each side of each spider body, pressing gently to adhere. Lightly dust the spiders with red luster dust.
   Cut the brownie into squares and serve.
   ","[Pinot Noir, Barolo, Tempranillo, Malbec]" 56680,"Tate Pie (Triple Chocolate Cream Pie) 1/2 recipe All-Butter Easy Pie Dough, recipe follows 1/2 cup heavy cream 4 tablespoons (1/2 stick) unsalted butter
   1 teaspoon vanilla extract
   Two 3.5-ounce bars bittersweet chocolate, chopped into small pieces
   1 cup milk 1 cup heavy cream
   1/2 cup granulated sugar
   1/4 cup cornstarch
   1 teaspoon vanilla
   Pinch salt
   5 egg yolks
   2 cups heavy cream 1/4 cup confectioners' sugar
   2 tablespoons cocoa powder
   4 ounces bittersweet (70 percent) chocolate, chopped into small pieces
   2 cups (240 grams) all-purpose flour, cold, plus more for dusting 1 teaspoon (6 grams) salt
   1 tablespoon (11 grams) sugar
   1 cup (225 grams) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
   1/2 cup (120 milliliters) ice water
   1 teaspoon (5 milliliters) lemon juice
   Instructions: For the crust: Line a 9-inch pie plate with the All-Butter Easy Pie Dough. Dock the bottom and refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Line the crust with parchment, fill it with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and parchment and bake the crust for 10 minutes more, or until the bottom begins to turn golden brown and is cooked through. Set aside to cool completely. For the ganache: In a heavy saucepan over low heat, combine the cream, butter and vanilla and cook, stirring, until the butter has completely melted. Increase the heat to medium high and bring the mixture to a simmer. Remove the pan from the heat and pour in the chopped chocolate. Leave the pan undisturbed for a few minutes to allow the chocolate to melt. Whisk until the ganache has emulsified and is shiny. For the pastry cream filling: Whisk together the milk, cream, granulated sugar, cornstarch, vanilla, salt and egg yolks in a heavy saucepan over medium heat until thickened and just starting to bubble. Transfer to a large bowl and stir in half the chocolate ganache until well combined. Place a piece of plastic wrap on the surface and let cool in the refrigerator at least 1 hour For the assembly: Pour the remaining ganache into the crust and, using the back of the spoon or an offset spatula, spread it along the bottom and up the sides until the inside of the crust is completely coated; let it set up in the refrigerator, at least 15 minutes. Once the ganache has set, spread the pastry cream filling into the crust and refrigerate while you make the whipped cream. Whip the cream in a medium bowl with an electric mixer fitted with the whisk attachment until it begins to thicken. Add the confectioners' sugar and cocoa powder and continue to beat until it holds stiff peaks. Gently spoon the whipped cream on top of the pastry cream and spread it carefully and evenly until it just touches the edges of the dough. Chill the pie in the refrigerator for a few hours to set. Before serving, melt the chocolate pieces and drizzle chocolate over the pie. In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining. In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape. Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic and refrigerate for at least 20 minutes. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 56681,"Walnut Vinaigrette cup (4 ounces) walnuts, lightly toasted (see Note) 1 cup water 1/2 cup sherry vinegar 2 tablespoons minced shallots 2 teaspoons fine sea salt 1/4 teaspoon freshly ground black pepper 1/2 cup olive oil 1/2 cup imported walnut oil Instructions: Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.) Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 56682,"Chicken Riggies Kosher salt and freshly ground black pepper 1 pound rigatoni 4 tablespoons olive oil 1 pound boneless, skinless chicken breast, cut into 1 1/2-inch pieces 2 red bell peppers (about 13 ounces), diced 1 large yellow onion (about 11 ounces), diced 3 cloves garlic, minced One 28-ounce can crushed tomatoes 1/2 cup sliced drained hot cherry peppers 1 tablespoon Italian seasoning 1 teaspoon hot paprika 1 cup heavy cream 1/2 cup grated Parmesan Chopped fresh flat-leaf parsley, for garnish Crushed red pepper flakes, optional Instructions: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions for al dente. Reserve 1 cup pasta water, then drain the pasta and set aside. Meanwhile, heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Add the chicken, 1 1/2 teaspoons salt and a few grinds of black pepper and cook, stirring occasionally, until slightly golden on the outside but and not fully cooked through, 6 to 7 minutes. Use a slotted spoon to transfer the chicken to a bowl and set aside. Add the remaining 2 tablespoons olive oil to the skillet along with the bell peppers, onions, garlic, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables soften, 6 to 7 minutes. Stir in the crushed tomatoes, hot peppers, Italian seasoning and paprika and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until the sauce thickens slightly, 4 to 5 minutes. Add the chicken and any juices from the bowl and the cream to the skillet. Cook, stirring occasionally, until the chicken is no longer pink inside, 3 to 4 minutes. Remove the skillet from the heat. Add the pasta and Parmesan and stir until well coated, adding a few tablespoons of pasta water at a time, if desired. Garnish with parsley and red pepper flakes if using. ","[Barolo, Barbaresco, Chianti, Rioja]

" 56683,"Fried Chicken Corn Dogs 1 1/2 cups buttermilk 1/3 cup hot sauce Kosher salt 8 chicken tenders (about 1 pound) 1 ear of corn 1 tablespoon honey 1 3/4 cups all-purpose flour 1/2 cup coarse yellow cornmeal 1 teaspoon baking powder Vegetable oil, for frying Hot sauce, ketchup, honey mustard or yellow mustard, for serving Instructions: Whisk together 1/2 cup of the buttermilk, the hot sauce and 1 1/2 teaspoons salt in a large mixing bowl. Add the chicken tenders and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight. For the corn dog batter, cut the corn away from the cob and transfer to a blender. Use the back of a knife to scrape the milk off the cob and add to the blender. Add the remaining buttermilk, the honey and 1 teaspoon salt and blend until completely smooth. With the blender off, add 1 1/4 cups of the flour, the cornmeal and baking powder. Use a wooden spoon or rubber spatula to lightly stir the dry ingredients into the corn mixture until just combined. Blend until the mixture is mostly smooth (a few lumps is fine). Fill a large Dutch oven or pot halfway with oil and heat to 350 degrees F over medium heat. While the oil heats up, remove the chicken tenders from the buttermilk mixture onto a baking sheet lined with several layers of paper towels. Pat the chicken dry with additional paper towels. Use a pair of kitchen shears to cut off the pointed end of each skewer. Carefully insert 1 skewer about three-quarters of the way through each chicken tender. Set aside. Pour the remaining 1/2 cup flour onto a plate. Lightly season with salt. Working with one chicken tender at a time, dredge in the seasoned flour and then carefully dip into the batter (which is still in the blender), submerging completely. Tip the blender as needed to make it easier to cover the chicken with batter. Carefully place the battered chicken in the oil and fry until the chicken is cooked through and the outside is golden brown, about 5 minutes, turning occasionally. Do not fry more than 3 chicken tenders at a time or they will to stick to each other. Transfer the fried \corn dogs\ to a paper-towel-lined plate to absorb any excess oil. Season liberally with salt. Dredge, batter and fry the remaining chicken. Allow the corn dogs to sit for at least 5 minutes before eating. Serve with hot sauce, ketchup, honey mustard or yellow mustard. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 56684,"Cyclops Shakshuka Focaccias Focaccia Dough, recipe follows Olive oil, for drizzling Sauce, recipe follows 8 medium eggs
Freshly ground black pepper Flake salt
Fresh cilantro leaves, for topping
Fresh parsley leaves, for topping
Feta, crumbled, for topping
1/2 cup (106 grams) olive oil, plus more for drizzling 4 cups (570 grams) bread flour, plus more for dusting 2 teaspoons instant yeast
1 teaspoon kosher salt
1 1/2 cups (360 grams) warm water 8 ounces raw breakfast sausage Kosher salt, to taste
1 teaspoon crushed red pepper flakes
3/4 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1 large clove garlic, finely chopped
One 15-ounce can crushed tomatoes
4 ounces store-bought fire-roasted red pepper (1 whole pepper), finely chopped
1 tablespoon honey
Instructions: Position an oven rack in the lower third of the oven. Preheat the oven to 475 degrees F. To form the Focaccia Dough, press your middle three fingers in the center of each dough ball, stretching and pressing outwards until you have a 5- to 6-inch round with a flat center and 1/2 inch or so of border. The dough should be a bowl for the sauce and egg. Drizzle each with olive oil and massage the oil into the dough. Spoon 2 to 3 tablespoons of the Sauce into the center cavity of each round (making sure to get the sausage pieces), then crack an egg in the center of each. Bake until the dough is lightly golden and the egg is just set but still a little jiggly, 12 to 14 minutes. Drizzle the focaccias with olive oil and season the eggs with a crack of black pepper and a sprinkle of flake salt. Top with cilantro, parsley and crumbled feta. Line two baking sheets with parchment paper and grease each with 2 tablespoons of olive oil. Set aside. In the bowl of a stand mixer, add the flour, yeast and kosher salt and whisk to combine. Add the water and remaining 1/4 cup of olive oil and mix with the dough hook until a dough forms, scraping down the sides as needed. Knead on medium speed for 12 to 15 minutes. Lightly flour a work surface. Scrape the dough out onto the floured surface and form into 8 equal-sized balls. Place 4 dough balls onto each prepared baking sheet and then drizzle oil onto each dough ball. Cover each with a towel and allow to rise in a warm place until doubled in size, about 1 hour. Heat a saucepan over medium heat. Add the breakfast sausage, breaking it up with a wooden spoon. Season with the kosher salt, red pepper flakes, paprika, cumin, coriander, black pepper and cinnamon. Cook until the meat is browned and the spices are toasted, 5 to 7 minutes. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the tomato sauce and peppers and stir to combine. Add the honey and stir to thoroughly incorporate. Cook the sauce, uncovered, for 5 to 8 minutes until thickened. Season to taste. Remove from the heat and set aside to cool. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 56685,"Mushroom Tart 1/3 cup extra-virgin olive oil, divided 2 pounds cleaned, mixed mushrooms, (sliced or quartered depending on variety) Gray salt Freshly ground black pepper 2 tablespoons butter, divided 2 to 3 shallots, minced 4 cloves garlic, minced 1 1/2 tablespoons freshly chopped thyme leaves 1 cup heavy cream 1/4 cup grated Parmesan 1/2 lemon, juiced 1 egg, well beaten 2 tablespoons freshly minced parsley leaves 1 sheet frozen puff pastry, thawed Flour, for dusting work surface 1 pound dry beans, for baking crostata shell 8 ounces crumbled blue cheese Instructions: Preheat oven to 425 degrees F. Heat 2 large saute pans over high heat. Working in batches divide the olive oil between the 2 pans. When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize. Once mushrooms have cooked down to half their volume, transfer all mushrooms to 1 pan. Add the shallots and garlic and cook until the light brown and fragrant. Add the thyme until it crackles. Add the cream and bring up to a simmer. Reduce the cream by about half and stir in the grated parmesan, and the lemon juice. Shut off the flame and quickly stir in the beaten egg. Remove from the stove and let cool to room temperature. Add parsley and stir. While mushroom mixture is cooling, roll out the pastry dough on a floured surface. Roll the dough out so that it will line a 10-inch removable bottom tart pan. Line the dough with parchment paper and fill with the dry beans. Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature. Remove beans and paper. Lower oven temperature to 400 degrees F. When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese. Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes. Remove from the oven and allow to cool to room temperature before serving. Slice in wedges and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 56686,"Swiss Steak 2 pounds beef bottom round, trimmed of excess fat 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3/4 cup all-purpose flour 1/4 cup vegetable oil or bacon drippings 1 large onion, thinly sliced 2 cloves garlic, minced 2 stalks celery, chopped 1 tablespoon tomato paste 1 (14.5-ounce) can diced tomatoes 1 teaspoon smoked paprika
1 teaspoon dried oregano 1 tablespoon Worcestershire sauce 1 1/2 cups beef broth
Instructions: Preheat the oven to 325 degrees F. Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside. Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned. Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 56687,"cl Dip 1 pound soft cheddar cheese 1 cup prepared or fresh salsa Tortilla chips and red bell pepper spears Instructions: In a 1 quart microwave proof bowl combine cheese and salsa. Heat in the microwave for 2 minutes on high heat (stirring halfway through) or until cheese is melted and hot. Serve with tortilla chips and red bell pepper spears. ","[Sauvignon Blanc, Zinfandel, Tempranillo]" 56688,"Cuban Sandwiches 4 individual Cuban bread loaves, or 1 long loaf cut into 4 even loafs 4 tablespoons butter 1 pound seasoned roasted pork loin*, sliced thinly 1 pound smoked ham sliced thin 1/2 pound sliced Swiss cheese Sliced dill pickles Yellow mustard Mayonnaise

• Season the pork loin with salt, pepper, and if desired, a mojo (a mixture of sour orange juice, garlic, and spices) . Instructions: Preheat the griddle. Slice the bread loaves in half. Smear the butter on the cut sides of the bread. Add a dash of mustard and mayonnaise. Build each sandwich with the roasted pork, ham, cheese, and pickles. Place the sandwich on the hot griddle, cover with a sheet of aluminum foil, and place heavy iron skillet or sandwich press to flatten. Grill the sandwich for a few minutes on each side.
  Slice in half diagonally and serve.
  ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 56689,"Grilled Pork Tenderloin with Hazelnut Romesco and Fresh Oregano Vinaigrette 2 (1-pound) pork tenderloins Olive oil Salt and freshly ground pepper Hazelnut Romesco, recipe follows Fresh Oregano Vinaigrette, recipe follows 1/4 cup olive oil 6 peeled garlic cloves 1 red bell pepper, grilled, peeled and seeded 2 ripe plum tomatoes 2 ancho chiles, soaked in boiling water until soft, seeded 1 slice white bread, crust removed cut into small cubes 1/2 cup red wine 1/4 cup shelled hazelnuts 1 tablespoon honey Salt and freshly ground pepper 1/4 cup sherry vinegar 1/2 shallot, peeled and finely diced 1 tablespoon Dijon mustard 1 teaspoon honey 1 teaspoon minced fresh oregano, or more to taste Salt and freshly ground pepper 1/2 cup pure olive oil Instructions: Preheat grill. Rub pork with oil and season with salt and pepper. Place on the grill and grill until golden brown, turn over and continue grilling to desired doneness. Let rest and cut on the bias. Serve with a dollop of Hazelnut Romesco and drizzle with Fresh Oregano Vinaigrette. Heat the olive oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles, and bread cubes until lightly browned, about 2 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the wine. Place all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the hazelnuts and process until finely chopped. Add the honey and season to taste with salt and pepper. Whisk together vinegar, shallot, mustard, honey, and oregano in a small bowl. Season with salt and pepper, to taste. Slowly whisk in olive oil until emulsified. ","[Rioja, Tempranillo, Garnacha, Barbera]

" 56690,"Molho de Piri-Piri Portuguese Hot Red Pepper Sauce 2 to 6 chili peppers, depending upon their hotness 1 teaspoon kosher or coarse salt 1 cup olive oil 1/3 cup cider vinegar Instructions: Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room termperature. The sauce will keep well for about a month. Shake the sauce every time you use it. Note: For mellower flavor, roast the peppers uncovered for 15 minutes at low oven heat (300 degrees F.), cool until easy to handle, then slip off the skins. Otherwise, prepare as directed. ","[Rioja, Tempranillo, Garnacha, Barbera]" 56691,"Vichyssoise 4 leeks, sliced and washed 4 potatoes, peeled and sliced or chopped
2 celery stalks, thinly sliced 1 onion or 3 shallots, sliced Mineral water, such as Vichy Salt and freshly ground pepper
1/4 cup/60 ml heavy cream or milk, plus more if needed Chopped fresh chives, for garnish Instructions: Put the leeks, potatoes, celery and onions in a pot. Add mineral water to cover and season with salt and pepper. Cover, bring to a boil and simmer until very tender. Puree and strain into a glass bowl. Thin with the cream, and with more liquid if needed. Let cool, then chill.
Before serving, thin the soup to the desired consistency with more water or milk. (You can also use chicken stock, but if you're trying to be vegetarian, then obviously don't.) Check the seasonings. Serve sprinkled with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56692,"Beef Stroganoff over Buttered Noodles 3 cups beef stock 1 carrot, chopped 6 sprigs fresh thyme 1 bay leaf 2 pounds chuck roast, cut into 2-inch cubes Kosher salt and freshly ground black pepper 6 tablespoons extra-virgin olive oil 1 medium onion, chopped 2 tablespoons cognac 5 tablespoons unsalted butter 1 pound mushrooms, sliced 3 cloves garlic, chopped 2 tablespoons sour cream, plus more for garnish 1 tablespoon Dijon mustard 2 tablespoons chopped fresh parsley leaves, plus more for garnish 1 (1-pound) package wide egg noodles Instructions: Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours. In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside. When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper. Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 56693,"Sunny's Rosemary Chimichurri 2 cups loosely packed fresh parsley 4 cloves garlic, smashed
One 6-inch stalk fresh rosemary, leaves stripped, stem discarded
1 scallion, cut in thirds
2/3 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
Zest of 1 lemon plus 2 teaspoons fresh lemon juice
1/2 teaspoon red cl flakes
Kosher salt and freshly ground black pepper
Instructions: On a cutting board, pile the parsley, garlic, rosemary and scallions. Chop, tossing the mixture a few times, until everything is fine and combined. Scrape the board and add the chopped mixture to a medium bowl. Stir in the olive oil, vinegar, lemon zest and juice and cl flakes. Season with salt and pepper; a little salt goes a long way here. Serve over steak or beef meatballs. ","[Rioja, Tempranillo, Garnacha, Barbera]" 56694,"Screaming Heads: Brussels Sprouts Gratin 2 pounds Brussels sprouts 4 ounces prosciutto, julienned 2 tablespoons unsalted butter Roasted Garlic, recipe follows 3 tablespoons all-purpose flour 1 1/2 cups heavy cream 1 cup half-and-half 1/4 cup sherry 1 cup finely grated Parmesan, plus 1/2 cup 1 teaspoon freshly grated nutmeg 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 head garlic 1/2 teaspoon olive oil Instructions: Preheat oven to 350 degrees F. Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep \X.
Saute the prosciutto in the butter over medium heat for about 2 minutes. Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes. Add the flour and continue stirring for 2 minutes. Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3. Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper. Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan. Cover with aluminum foil and bake for 25 minutes. Serve immediately. Preheat oven to 350 degrees F. Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil. Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle. Squeeze the garlic head upside down over a small bowl and the cloves will pop out. Refrigerate for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56695,"Soft Scrambled Eggs on Toast 8 large eggs 3 tablespoons unsalted butter Kosher salt and freshly ground black pepper Toast, for serving Instructions: Crack the eggs into a mixing bowl. Whisk the eggs until the yolks and the whites are cohesive and light yellow. Add the butter to a nonstick pan and heat over medium-low heat. When the butter is melted, add the eggs and 1/2 teaspoon salt. Continue moving the eggs with a rubber spatula; after a few minutes, some curds will start forming. Keep stirring and scraping the pan until the eggs come together, are creamy and look almost like a custard. This process can take between 15 to 20 minutes. Remove the pan from heat. Season with salt. To serve, spoon the eggs onto the toast. Top with freshly ground black pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56696,"Homemade Orange Marshmallows Butter, for greasing the pan Powdered sugar, for dusting 1/2 cup water, plus 1/4 cup 3 tablespoons (3 packets) unflavored gelatin 2 cups sugar 1/2 cup evaporated milk 1 large orange, zested 1 teaspoon pure vanilla extract Orange decorating sugar* Special equipment: a candy thermometer Instructions: Butter the bottom and sides of an 8 by 8-inch straight-sided baking pan. Dust liberally with sifted powdered sugar and set aside. Pour 1/2 cup water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the water and allow to soften, about 10 minutes. In a 3-quart saucepan, combine the sugar, evaporated milk and 1/4 cup water. Stir over low heat until the sugar has dissolved. Bring the mixture to a simmer and cook, without stirring, until a candy thermometer registers 240 degrees F, about 10 to 12 minutes. Pour the syrup over the gelatin mixture. Beat the mixture at low speed until incorporated. Increase the speed to high and beat until thick, fluffy and tripled in volume, about 10 to 12 minutes. Beat in the orange zest and vanilla extract until just combined. Using a spatula, scrape the mixture into the prepared pan and smooth the surface. Sprinkle with orange decorating sugar. Allow the mixture to set, uncovered, in a cool place (not refrigerated) for at least 8 hours or overnight. Remove the marshmallows from the pan and place on a powdered sugar-dusted surface. Using scissors, dusted with powdered sugar, cut the marshmallows into about 1-inch squares. Dip the cut sides into powdered sugar to prevent sticking. Store in an airtight container for up to 2 weeks. *Can be found at cake decorating stores . ","[Chardonnay, Riesling, Moscato, Cava]

" 56697,"Tehina 1/2 cup sesame paste 1 cup water Juice of 2 lemons 4 chopped garlic cloves 1 teaspoon ground cumin Instructions: Place sesame paste in the bowl of a food processor with 1 cup water, lemon juice, garlic and ground cumin. Pulse to combine, then process until the mixture has the consistency of thick cream. Transfer to a bowl and add salt to taste. ","[Chardonnay, Sauvignon Blanc, Riesling]" 56698,"Salted Caramel Brownies 1/2 pound (2 sticks) unsalted butter 8 ounces plus 6 ounces Hershey's semisweet chocolate chips 3 ounces unsweetened chocolate 3 extra-large eggs 1 1/2 tablespoons instant coffee granules, such as Nescafe 1 tablespoon pure vanilla extract 1 cup plus 2 tablespoons sugar 1/2 cup plus 2 tablespoons all-purpose flour, divided 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 5 to 6 ounces good caramel sauce, such as Fran's 2 to 3 teaspoons flaked sea salt, such as Maldon Instructions: Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.
Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note below).
In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
Bake for 35 minutes, until a toothpick comes out clean. Don't overbake! As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 56699,"World's Best Cookies 1 stick butter 1 stick margarine 1 cup granulated sugar 1 cup light brown sugar 2 teaspoons vanilla 3/4 cup Crisco oil 1 egg 3 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cream of tartar 1 cup finely chopped nuts 1 cup Old-fashioned Quaker Oats 1 cup shredded coconut 1 cup Rice Krispies Instructions: Preheat oven to 325 degrees F. In mixing bowl, cream butter and margarine. Add sugars, vanilla, and oil. Beat until smooth. Add egg and beat again until smooth. Add flour, salt, baking soda, and cream of tartar. Add nuts, oats, coconut and Rice Krispies. Fold in until well blended. Cover bowl with waxed paper and refrigerate for an hour. Dough will be stiff enough to handle. Spray cookie sheets lightly. Pinch off small piece about the size of a marble. Flatten with your fingers. (Regular size cookie sheet will hold 24) Bake for 8 to 10 minutes. After taking them out of the oven, leave on the cookie sheets for a few minutes. Cool on racks. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 56700,"Ham and Cheese Pepper Poppers 16 jarred sweet piquante peppers, such as Peppadew 2 Cheddar cheese sticks
2 slices deli ham
About 3 cups canola oil, for frying
1/2 cup all-purpose flour
1 large egg
1 cup panko breadcrumbs
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Instructions: Pat the peppers dry with a paper towel and set aside. Wrap each cheese stick with a slice of ham, then slice the wrapped sticks into approximately 1/2-inch cubes. Stuff the wrapped cheese cubes into the peppers. Heat the oil in a medium heavy-bottomed pot to 350 degrees F. Set up a breading station using pie pans or plates. Put the flour in the first pie pan, then whisk together the egg and 2 tablespoons water in the second pie pan. In the third, mix together the panko, salt and pepper. Run each stuffed pepper through the breading station: lightly coat in the flour, dip in the egg wash and thoroughly coat in the panko. Fry the peppers in batches in the hot oil until the breading is lightly browned, 1 to 2 minutes. Transfer to a plate lined with a paper towel. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56701,"Spinach Salad with Garlic Dressing 8 ounces bacon 3/4 cup olive oil
1/4 cup red wine vinegar
Pinch salt and pepper Pinch salt and pepper
1 clove garlic, minced
1 pound leaf spinach, tough stems removed
8 ounces mushrooms, thinly sliced
Instructions: In a medium skillet, cook the bacon over medium-high heat until just crisp. Drain on paper towels and crumble when cool enough to handle. Set aside. In a small bowl, whisk together the oil, vinegar, salt, pepper and garlic. Wash the spinach leaves very well and spin dry. Tear the leaves into small pieces and place in a medium salad bowl. Add the mushrooms and bacon, and toss to combine. Pour 2/3 cup of the dressing over the salad (reserve the rest for another use) and toss again. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56702,"Sweet Potato Cupcake 1 cup graham cracker crumbs 3 1/2 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
Pinch kosher salt
2 sticks (1 cup) unsalted butter 1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon kosher salt
3/4 cup lightly packed brown sugar
1 1/2 large eggs
8 1/2 ounces sweet potato puree
1/4 teaspoon vanilla extract
8 ounces cream cheese, at room temperature 1 stick (1/2 cup) unsalted butter, at room temperature 1 1/2 tablespoons maple syrup
1/4 teaspoon maple extract
3 cups confectioners' sugar, sifted
Pinch fine salt
Instructions: For the graham cracker crust: Preheat the oven to 350 degrees F. Line a standard muffin pan or cupcake pan with 12 cupcake liners. In a small mixing bowl, combine the graham cracker crumbs, butter, granulated sugar and salt and mix well with a fork. Drop about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner and press down to line the bottom. Bake for 5 minutes. Remove from the oven but keep the oven on. For the cake batter: In a saucepan, melt the butter over medium-low heat. Continue to cook, swirling occasionally, until the butter turns golden brown and there are little burnt bits at the bottom of the pan. Skim the foam from the top and pour it into a bowl (including the brown bits) to stop the cooking. Let cool to room temperature. In a medium bowl, sift together the flour, baking powder, cinnamon, baking soda and salt and set aside. In the bowl of a stand mixer with a paddle attachment, cream together the brown sugar and browned butter on medium-high speed until light and fluffy. Beat in the eggs and then scrape down the bowl. Mix in the sweet potato puree and vanilla extract, beating until just combined. Reduce the mixer speed to low and add in the dry ingredients, mixing until just incorporated. Divide the batter among the cupcake liners with the graham cracker crust, filling them three-quarters full. Bake until a tester inserted into the centers comes out clean, about 20 minutes. Set the pan on a rack to cool. For the frosting: In a large mixing bowl, beat the cream cheese, butter, maple syrup and maple extract together until smooth. Add the confectioner' sugar and beat on low speed until incorporated. Increase the speed to high and mix until very light and fluffy. Add the salt and mix to incorporate. To assemble: Use a piping bag to frost the cooled cupcakes generously. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 56703,"Blanched Broccoli and Cheese Dipping Sauce 2 heads broccoli, cut into florets 4 tablespoons butter 3 tablespoons all-purpose flour 3 cups milk 2 cups grated mild Cheddar 4 ounces cream cheese, softened 1/2 teaspoon salt 1/4 teaspoon Cajun spice 1/4 teaspoon mustard powder Black pepper Instructions: Blanch the broccoli by throwing florets into boiling water for 30 seconds, then draining and pouring into ice water. When cool, drain and set aside. Keep in the fridge to keep cool. To make the sauce, melt the butter in a pot over medium heat and sprinkle in the flour. Whisk to combine and cook until thick, about 1 minute. Pour in the milk and heat until it thickens. Add the grated cheese, cream cheese, salt, Cajun spice, mustard powder and pepper to taste. Stir to melt. Taste and adjust seasonings. Serve hot with the cold broccoli and use as a dipping sauce. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 56704,"Bagna Cauda 1/2 cup extra-virgin olive oil 3 tablespoons unsalted butter 4 cloves garlic, finely chopped 7 anchovies, rinsed and finely chopped Fresh ground black pepper Steamed artichokes Endive Broccoli Red and yellow pepper Cauliflower Instructions: Heat the oil and butter in a small saucepan until the butter melts. Add the garlic and anchovies and continue to cook, stirring and mashing the anchovies until they fall apart. Season with pepper and some salt if necessary. Serve warm as an appetizer with raw vegetables for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56705,"Cioppino 3 tablespoons olive oil 2 anchovy fillets
1 bay leaf
1/8 teaspoon red pepper flakes
2 cloves garlic, thinly sliced
1 medium yellow onion, chopped
Kosher salt and freshly ground black pepper
One 28-ounce can whole tomatoes
2 tablespoons chopped fresh flat-leaf parsley
1 pound firm white fish fillets (cod, halibut or mahi-mahi), cut into large pieces
8 sea scallops
12 blue mussels
8 littleneck clams (rinsed well)
8 large shrimp, peeled and deveined
1 1/2 tablespoons fresh lemon juice
Instructions: Heat the olive oil in a large skillet over medium heat. Add the anchovies, bay leaf and red pepper flakes and cook until the anchovies begin to dissolve, about 2 minutes. Add the garlic, onions and some salt and pepper. Saute until the onions are translucent, 8 to 10 minutes. Stir in the tomatoes and parsley and use a wooden spoon to crush the tomatoes into bite-size pieces. Reduce the heat and simmer for 10 to 15 minutes to blend the flavors. Season the fish fillets and scallops with salt and pepper. Raise the heat under the skillet to medium. Add the mussels and clams and gently stir to combine. Cover and cook 4 to 5 minutes. Add the fish, shrimp and scallops and gently stir to combine. Cover and cook until the seafood is cooked and the shellfish are open, an additional 4 to 5 minutes. Stir in the lemon juice and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56706,"Classic Omelet 1 tablespoon unsalted butter, plus 1 tablespoon 4 large eggs Salt and freshly ground black pepper 1 tablespoon olive oil 1/4 cup cooked tomatoes 2 tablespoons crumbled goat cheese Instructions: Heat an 8 to 10-inch non-stick omelet pan over low heat. Add 1 tablespoon of the butter and melt. While the butter is melting, break the eggs into a large bowl. Add the melted butter and whisk well. Season with salt and pepper. Return the pan to medium-low heat. Add the olive oil and the remaining butter and heat. Add the egg mixture and grasp the pan by its handle (using a potholder if necessary to protect your hand). Start shaking the pan forward and back while stirring the eggs slowly with the back of a fork, gently lifting a moving the cooked egg so that the liquid egg slips beneath it. After about 30 seconds, the egg will have formed a uniformly cooked but still fairly moist \pancake\ shape. At this time, add any filling of your choice, the tomato and goat cheese, or leave the omelet unfilled in the classic French style. To fold the omelet, immediately tilt the pan to about a 45-degree angle by raising the handle, so that the cooked eggs nearest the handle begin to fall and fold over; you may use the fork or spatula to help this happen. Hold the far edge of the pan over a heated serving plate and continue tipping the handle up, so that the omelet folds over on itself and rolls out of the pan onto the plate. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56707,"Perfect Roast Turkey 1 (12 pound) fresh turkey Kosher salt Freshly ground black pepper 1 large bunch fresh thyme 1 lemon, halved 3 Spanish onions 1 head garlic, halved crosswise 4 tablespoons melted butter 1/4 to 1/2 cup good olive oil 8 carrots, peeled and cut in 2-inch chunks 10 red new potatoes, quartered 3 heads fennel, fronds removed, and cut in wedges through the core Instructions: Preheat the oven to 350 degrees F. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, 1 onion, quartered, and the garlic. Brush the outside of the turkey with the butter and sprinkle again with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with olive oil, and scatter them around the turkey. Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with the olive oil and add to the roasting pan. Return the pan to the oven and continue to roast for about 1 1/2 hours more, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil for 20 minutes. Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 56708,"Broiled Marinated Tofu Sandwich 12 ounces firm tofu (Chinese-style) 1/2 teaspoon each ground cumin, chili powder and dried oregano 1/4 cup olive oil 1 medium clove minced garlic 1/4 cup white wine vinegar 1/4 cup dry white wine 4 thick slices whole wheat bread, lightly toasted Chili mayonnaise (see below) Sliced tomato washed arugula and, optional: slices of red onion Salt and freshly ground black pepper Instructions: Cut tofu into 1-inch thick slices. Drain. Set them on a sheet, cover with another baking pan or cookie sheet and weight down with something heavy; drain for at least 1/2 hour to remove excess water. In a small cast iron skillet toast cumin, chili and oregano until they emit a lovely aroma. Remove to a nonreactive saucepan and add olive oil, garlic, vinegar and white wine. Bring to a simmer. Transfer drained and weighted tofu to a flameproof ceramic dish and pour marinade over tofu. Cover with plastic and refrigerate for a day at least or, for up to 3 to 4 days. Preheat the broiler. Remove marinated tofu, pat dry and broil, about 6 inches away from the heat until crispy on each side. Spread bread with mayonnaise; slice tofu in half to make 1/2-inch slices and set over mayonnaise. Top with tomato, arugula and onion if you wish. Spread second slice of toasted bread with chili mayo and cover sandwich. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56709,"Rice Pudding 3 tablespoons unsalted butter, plus more for greasing pan 3/4 cup white rice 5 cups whole milk 5 egg yolks 2 teaspoons vanilla extract 1/2 teaspoon salt 1 cup white sugar 1 1/2 teaspoons cornstarch 1 teaspoon grated lemon zest 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 cup heavy cream 1/2 to 34 cup raisins, optional Instructions: Preheat the oven to 350 degrees F. Grease a 13-by-9-by-2-inch baking pan with butter. Using a double boiler over medium heat, cook the rice in the milk uncovered for 25 minutes, and then covered for another 25 minutes, until the rice is thoroughly cooked. If the rice is still a little too firm, let sit on the burner over low heat for another 10 minutes. Cool to room temperature. While the rice is cooking, make your egg mixture by combining the egg yolks, vanilla and salt in a bowl. In another bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg. Add the egg yolk mixture, dry ingredient mixture, 3 tablespoons butter and the heavy cream to the cooled rice, mixing between each addition. Pour the mixture into the prepared baking pan. Add the raisins, if using. Set the entire pan in a water bath and bake for 1 hour. If you use raisins, halfway through the baking you have to stir the bottom by sliding a knife along the sides (this is so the raisins will not gather at the bottom) without disturbing the custard. Bake until the rice pudding is no longer liquid. It will have solidified and a slight caramel colored crust will have formed on top. Cool and refrigerate until serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 56710,"Hidden Valleyandreg; Perfect Spinach Artichoke Dip 1 16-ounce bag frozen chopped spinach, thawed and squeezed dry 2 15-ounce cans quartered artichoke hearts, rinsed well and drained 1 envelope Hidden Valley? The Original Ranch? Dips Mix 1/2 cup light mayonnaise 1 cup light sour cream 1/4 cup grated parmesan cheese Instructions: Preheat oven to 375 degrees. In a medium bowl, mix all the ingredients. Spray a small baking dish with vegetable oil spray. Spoon the dip into the baking dish and bake until bubbly, about 30 minutes. Serve warm with crackers, baguette slices or raw veggies for dipping.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 56711,"Dulce de Leche Cookie Sandwiches (Alfajor) 2 cups all-purpose flour, sifted 1/4 cup confectioners' sugar, sifted, plus extra for dusting 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, cut into small pieces and softened 1 1/2 cups dulce de leche, at room temperature 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon grated nutmeg Instructions: Preheat your oven to 350 degrees F. In a food processor, combine flour, sugar, salt and butter. Pulse until dough comes together into a ball. If the dough is too sticky add a little more flour so that you can shape the soft dough into a ball. Wrap the dough ball in plastic wrap and refrigerate for 20 to 30 minutes. Sprinkle some flour onto your work surface and roll the dough 1/8-inch thick. Using a 2-inch round cookie cutter cut out the cookies and transfer to a parchment lined baking sheet. Bring the dough scraps together and gently press into a ball. Flour your work surface, re-roll 1/8-inch thick and cut out more rounds. Bake the cookies until they are golden and firm, about 15 to 20 minutes. Remove the cookies from the oven and let cool for 5 minutes before transferring them to a wire rack to cool completely, about 25 minutes. Place the dulce de leche in a small bowl and stir in the cinnamon, cloves, and nutmeg. Spread about 1 1/2 teaspoons of the dulce de leche on the flat side of a cookie and sandwich with the flat side of another cookie. Place the cookies on a platter, dust them with powdered sugar, and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]

" 56712,"Fire Roasted Artichokes with Herb Aioli 2 tablespoons chopped garlic 1 tablespoon chopped shallot 1/4 cup olive oil 2 tablespoons balsamic vinegar 1 tablespoon chopped basil or cilantro Salt and pepper 2 jumbo or extra-large artichokes, steamed and cut in half with the choke removed 1/3 cup stale bread crumbs 1/2 tablespoon white wine vinegar 6 to 8 cloves garlic 1/2 teaspoon salt 6 egg yolks 1 1/2 cup olive oil White pepper Hot pepper sauce 1/4 cup fresh basil or cilantro Caviar, for garnish Instructions: Mix the garlic, shallot, olive oil, balsamic vinegar, basil or cilantro, salt, and pepper together in a large bowl. Place the steamed artichokes in the mixture and marinate for 15 to 20 minutes. To make the aioli: combine bread crumbs, white wine vinegar, garlic, salt, and egg yolks in a food processor. With the motor running, slowly drizzle in olive oil to make an emulsion. Add white pepper and hot sauce, to taste. Add fresh basil or cilantro and pulse to combine. Preheat a grill. Remove the artichokes from the marinade and place on char-broiler or barbecue fire with the leaves of the artichoke up. Cook for 4 to 6 minutes depending on fire temperature. Remove from fire and garnish with herb aioli and caviar of choice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 56713,"Fish Chowder 8 slices thick-cut applewood-smoked bacon, diced, plus more cooked, crumbled bacon for garnish, optional 3 stalks celery, sliced 1 large yellow onion, diced 3 cloves garlic, minced 4 tablespoons unsalted butter 1/4 cup all-purpose flour 4 cups seafood or vegetable stock 2 cups heavy cream 2 cups fresh or frozen corn kernels 1 pound russet potatoes, peeled and cut into large chunks 2 teaspoons smoked paprika Kosher salt and freshly ground black pepper 2 pounds cod or other firm white fish, cut into bite-size pieces Chopped fresh dill and chives, for garnish Instructions: Place a large Dutch oven over medium heat. Add the bacon and cook until the fat begins to render but the bacon is still soft, about 5 minutes. Add the celery and onion and cook until the bacon is crisp and the vegetables are tender, about 5 minutes. Stir in the garlic. Add the butter and flour and stir until combined. Cook until the flour is bubbly, about 2 minutes. Slowly add the stock and whisk until combined. Whisk in the heavy cream. Add the corn, potatoes and paprika. Season with salt and pepper. Cover and cook over medium heat, stirring occasionally, until the potatoes are tender, about 15 minutes. Add the fish to the Dutch oven. Reduce the heat to low, cover, and simmer until the fish flakes with a fork, 5 to 7 more minutes. Season with salt and pepper. Spoon into serving bowls and garnish with dill and chives. Sprinkle with additional crumbled bacon, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56714,"Rainbow Brioche 2 3/4 cups all-purpose flour (see Cook's Note) 1 1/4 teaspoons active dry yeast (about half of one 1/4-ounce packet) 2 tablespoons sugar 2 1/2 teaspoons kosher salt 1/2 cup whole milk 4 large eggs 1 1/4 sticks (10 tablespoons) unsalted butter, cubed and at room temperature, plus more for the plastic wrap and brushing the bread Red, orange, yellow, green, blue and purple gel food coloring Instructions: Place the flour, yeast, sugar and salt in the bowl of a stand mixer fitted with the dough hook and mix on low speed to combine. Add the milk and 3 of the eggs and mix on low speed until well combined. Increase the speed to medium-high and mix until the dough starts to pull away from the side of the bowl, about 5 minutes. Reduce the speed to medium and start adding the butter, a little at a time and waiting until it is completely incorporated to add more, about 5 minutes. Increase the mixer to medium-high and continue to mix until the dough is glossy and slightly tacky but not sticky, about 7 minutes. Divide the dough into 6 equal-size pieces. Add a few drops of red food coloring to one piece of dough and knead until vibrant and no streaks remain; set aside. Repeat with the remaining 5 pieces of dough, tinting each with one of the remaining colors (orange , yellow, green, blue or purple). Place each tinted piece of dough in a separate small bowl and cover with plastic wrap. Refrigerate at least 8 hours and up to 12 hours. To assemble, individually roll out the 6 pieces of chilled dough on a sheet of parchment paper into six 9-by-5-inch rectangles. Stack the pieces on top of each other in the color of the rainbow, so red on the bottom, then orange, yellow, green, blue, and purple. Roll out the stack of dough again to a 12-by-8-inch rectangle; this will ensure that all the layers stick and bake together. With the red layer on the bottom, and starting from a shorter end, start rolling the dough into a tight spiral, like a jelly roll cake. Generously butter one 9-by-5-inch nonstick loaf pan and place the rolled dough inside, seam-side down. Generously butter a piece of plastic wrap large enough to cover the pan and place it butter-side down loosely over the pan. Let the dough rise until it comes to 1/2 inch above the rim of the pans, 2 to 3 hours. Position an oven rack in the middle of the oven and preheat to 350 degrees F. Beat the remaining 1 egg with 1 tablespoon water. Remove the plastic wrap and brush the top of the loaf with the egg wash. Bake until golden brown and an instant-read thermometer inserted in the middle reaches 190 degrees F, about 30 minutes, rotating the pan halfway through. Transfer to a wire rack and let cool 5 minutes, then run a knife around the sides of the loaf to loosen and turn the loaf out of the pan. Let cool completely top-side up on the rack. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 56715,"Lemon-Pistachio Macaroons 1/3 cup shelled unsalted pistachios 3 large egg whites 1/2 cup sugar 1 tablespoon finely grated lemon zest 3/4 teaspoon pure vanilla extract 1/8 teaspoon salt 1 14-ounce package sweetened shredded coconut (about 3 packed cups) Instructions: Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Pulse the pistachios in a food processor until finely ground but not powdery. Whisk the egg whites with the sugar, lemon zest, vanilla and salt in a large bowl until frothy. Stir in the ground pistachios, then stir in the coconut until completely combined. Scoop heaping tablespoons of the coconut mixture onto the prepared pans. Bake, switching the pans halfway through, until the macaroons are golden, 25 to 30 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 56716,"Fool-i-ya-baise Seafood Stew 3 tablespoons extra-virgin olive oil, 3 turns of the pan 1 teaspoon fennel seed, 1/3 palm 6 cloves garlic, chopped 1 leek, sliced lengthwise, then across, 1/2-inch slices, then washed and drained 1 medium onion, chopped 2 ribs celery, split lengthwise, then chopped 1 bay leaf Salt and pepper 1 small bundle fresh thyme, sprigs, 4 to 6, left whole 2 pieces orange peel, 3 or 4-inch strips, made with vegetable peeler 1/2 cup chopped flat leaf parsley, 3 handfuls 1 cup dry white wine 4 cups chicken stock, good quality, from soup aisle 1 can (15 ounces) chunky style crushed tomatoes or diced tomatoes 3 pounds fish, cut into 2-inch pieces, such as red snapper and tilapia 12 sea scallops, halved 2 baguettes, ask for them to be sliced at the bakery counter 4 cloves garlic, cracked away from skin 2 roasted red bell peppers, jarred is fine but pat them dry 2 small red cl pepper, seeded, or 1 teaspoon crushed red pepper flakes 6 (1/2-inch) slices baguette, crust trimmed 1/2 teaspoons salt 1/4 cup stock from above stew, taken as it cooks 1 cup olive oil Instructions: Heat a wide, heavy pot over medium high heat. Add 3 turns of the pan, about 3 tablespoons, extra-virgin olive oil. Add garlic, leeks, onions, celery and bay. Season with salt and pepper. Add thyme sprigs, orange peels and 2 handfuls parsley, reserving some chopped parsley for garnish. Stir to combine seasonings with vegetables. Saute vegetables 5 to 8 minutes, until leeks are tender, but still green. Add wine and stir in 1 to 2 minutes. Add chicken stock and tomatoes and stir well to combine. Arrange cut fish and scallops around the pan. Spoon soup stock over and around seafood. Season with salt and pepper. Cover pan and cook 10 to 12 minutes, until fish and scallops are opaque. Preheat oven to 250 degrees F. Spread baguette slices across a cookie sheet. Reserve at least 6 slices for rouille. Place sheet in oven to lightly toast sliced bread. For rouille, in a food processor, place 4 cloves garlic, drained roasted red peppers, and cl peppers or chili flakes. Tear the 6 pieces of the sliced baguette into pieces and arrange around the food processor bowl. Steal a ladle of the stock, about 1/4 cup, from fish stew as it cooks and pour it over the bread to moisten it. Pulse pepper and bread together, then turn processor on. Stream in about 1 cup extra-virgin olive oil in a slow, steady stream. When mixture is smooth and well combined, transfer to a small serving bowl. When fish and scallops are cooked through, arrange cooked seafood in shallow bowls. Stir soup and ladle it down and over seafood. Be on the lookout for bay leaves, thyme stems or orange peels and discard as you find them, while you are serving up stew. Garnish stew with remaining parsley. Serve fool-i-ya-baise with toasted bread rounds, which should be spread with rouille and set afloat on top of bowls of stew. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56717,"Orange-Dijon Pan Sauce with Rosemary 1/2 cup orange juice 1 teaspoon Dijon mustard 1/2 teaspoon minced fresh rosemary leaves 1 tablespoon butter Instructions: Combine the juice with the mustard and rosemary. Follow the instructions for making a pan sauce in individual saute or sear recipe. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 56718,"Roman Popcorn 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter, at room temperature
1 clove garlic, peeled and smashed
2 tablespoons vegetable oil
1/2 cup popcorn kernels
1/2 cup freshly grated Parmesan 1/2 cup freshly grated Pecorino 1/2 teaspoon coarsely ground black pepper
1/4 teaspoon kosher salt
Instructions: In a small saucepan over low heat, heat the olive oil with the butter and garlic until the butter is melted. Set aside and allow to steep for 5 minutes, then discard the garlic clove. Heat the vegetable oil in a 3-quart Dutch oven over medium-high heat until the oil dances in the pan. Add the popcorn kernels, cover with a lid and cook, shaking the pan every couple minutes to prevent burning. When you begin to hear popping, lower the heat to medium and shake the pan every 30 seconds until there are very few pops left in the pan. Empty the popcorn into a large bowl; you should have 6 to 8 cups of popcorn. Toss with the garlic-butter mixture, the Parmesan and Pecorino, and the pepper and salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 56719,"Salamander Restaurant's Maki Rolls 2 1/2 cups sushi rice 2 3/4 cups water 2/3 cup rice wine vinegar 1/3 cup mirin 10 blanched asparagus spears 1 julienned red pepper 1 cucumber, seeded and sliced thin lengthwise 1 avocado, pitted, peeled, and sliced thin 1/2 pound crabmeat 1 pound raw tuna 1 pound cured or smoked salmon Spicy mayonnaise Gari-beni shoga (pickled ginger) Wasabi Toasted coriander Sesame seeds Salt 10 nori sheets Instructions: Prepare garnishes. When rice is cooled, roll in nori as tightly as possible using interesting combinations of garnishes inside. Accompany with gari, wasabi, and spicy mayonnaise ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 56720,"Grilled Steak and Vegetables With Lemon-Herb Butter 1 1/2 pounds beef sirloin steak (about 1 inch thick) 1 large red onion, sliced into 1/2-inch-thick rings 2 large zucchini or yellow squash, cut diagonally into 3/4-inch-thick slices 1/2 cup barbecue sauce 1 tablespoon chili powder 2 teaspoons Worcestershire sauce Kosher salt and freshly ground pepper 2 tablespoons unsalted butter, at room temperature 2 tablespoons finely chopped fresh parsley 1/2 teaspoon grated lemon zest Instructions: Preheat a grill to medium high. Combine the steak, red onion and zucchini in a large bowl. Add the barbecue sauce, chili powder, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste; toss to coat. Let stand 5 minutes. Meanwhile, mash the butter with the parsley, lemon zest and a pinch of salt in a small bowl; set aside. Transfer the steak to the grill and cook 4 to 5 minutes per side for medium rare; remove to a cutting board and let rest. Add the vegetables to the grill and cook, turning occasionally, until crisp-tender and charred in spots, about 8 minutes. Cut the steak into 4 pieces. Top each piece with some of the lemon-herb butter. Serve with the grilled vegetables.
Photograph by Justin Walker ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 56721,"Pickled Arctic Char with Horseradish Cream and Lemon-Marinated Cucumber 6 ounces boneless, skinless Arctic char Kosher salt, as needed 4 tablespoons white wine vinegar 3 tablespoon sugar 1 (1-inch piece) fresh peeled ginger, chopped 1 English cucumber, cut into 2-inch sections 2 lemons, juiced 1-inch section lemon peel 2 tablespoons sugar 2 tablespoons chopped dill Sea salt 2 tablespoons grated fresh horseradish 2 tablespoons whipped cream 1 tablespoon sour cream Salt and freshly ground black pepper Instructions: Thinly sliced whole wheat bread (about 3 by 3-inches wide), as needed To make the Arctic Char: Thinly slice the Arctic char into 1/4-inch thick slices and rub them with kosher salt. In a bowl, whisk together the vinegar, sugar, and ginger. Put the arctic char in the vinegar mix and refrigerate for 1 hour. To make the Lemon-Marinated Cucumber Salad: Using a Japanese-style mandolin, julienne the cucumber and transfer to a bowl. Add the lemon juice and peel, sugar, and dill. Season with sea salt, to taste. To make the Horseradish Cream: In a bowl, whisk together all of the ingredients and season with salt and pepper, to taste. To serve, spread the bread slices with the cream and top with the Arctic char and cucumber salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 56722,"Raspberry Fondue with Meringue Cloud Hearts 3/4 cup heavy cream 1 (12-ounce) bag premier white morsels 2/3 cup seedless raspberry jam 1/4 cup white chocolate liqueur Meringue Cloud Hearts, recipe follows 2 egg whites, at room temperature 1/8 teaspoon cream of tartar Pinch salt 1/2 cup sugar Red and yellow food coloring Instructions: Heat cream in a heavy medium saucepan over medium heat until bubbles appear; remove from heat. Add white morsels and whisk until melted and smooth. Stir in jam and liqueur. Transfer mixture to a fondue pot. To keep fondue warm at the table for an extended period of time, place over a candle or canned heat burner. If eating immediately, serve in a decorative gravy boat. Serve with Meringue Cloud Hearts for dipping. Preheat oven to 200 degrees F. Line 2 heavy large baking sheets with parchment paper.
Place egg whites in clean bowl of an electric mixer. Beat on medium speed until foamy. Add cream of tartar and increase speed to high. Continue beating until soft peaks form. Mix in salt. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Quickly mix in food coloring, 1 drop at a time, until desired color is achieved.
Transfer meringue to a pastry bag fitted with the star tip. Pipe 2-inch-diameter heart-shape meringues onto prepared baking sheets, spacing evenly apart. Bake for 1 hour, or until dry and crispy when broken in half. Cool meringues completely on baking sheets. Store in airtight container at room temperature.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 56723,"Jamaican Oxtail Stew 3 tablespoons vegetable oil 3 pounds oxtails, cut into 2-inch segments Kosher salt and freshly ground black pepper 2 stalks celery, diced 2 medium carrots, diced 1 medium onion, diced 6 cloves garlic, thinly sliced 1 tablespoon minced peeled fresh ginger (from a 1-inch piece) 1/4 cup tomato paste 2 tablespoons all-purpose flour 4 cups low-sodium beef broth 8 whole allspice berries 6 sprigs thyme 2 dried bay leaves 2 tablespoons light brown sugar 1 tablespoon Worcestershire sauce 1 habanero or Scotch bonnet cl One 15-ounce can butter beans, drained and rinsed 4 scallions, thinly sliced Cooked medium-grain white rice, for serving Hot sauce, for serving
Instructions: Heat the oil in a large pot or Dutch oven over medium-high heat. Season the oxtails with a good pinch of salt and several grinds of black pepper. Add half of the oxtails to the hot oil and cook until well browned on each side, about 8 minutes total. Use tongs to remove the seared oxtail to a large plate or bowl, then repeat with the remaining oxtails; remove. Add the celery, carrots and onion to the pot and cook until just tender, stirring frequently, about 4 minutes. Stir in the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring, until it turns brick red in color, about 2 minutes. Sprinkle the flour over the vegetables, then stir until combined. Stir in the beef broth, allspice, thyme, bay leaves, brown sugar, and Worcestershire until combined. Cut an \X\ in the pointy end of the cl (opposite the stem) with a small paring knife, then add to the pot.
Return the browned oxtails to the pot, making sure all the pieces are submerged in the broth. Bring to a boil, then reduce the heat to low. Simmer, covered, until the meat is very tender and nearly falling off the bone, about 3 hours.
Remove and discard the thyme and bay leaves. Skim the excess fat from the top of the stew with a small ladle, then stir in the butter beans until warmed through. Season with salt and pepper. Ladle into bowls, top with scallions and serve with white rice. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 56724,"Slow Cooker Hard Cider 3 quarts natural apple cider One 2-inch piece ginger, peeled Two 3-inch cinnamon sticks 2 teaspoons whole cloves 2 teaspoons whole allspice 1 teaspoon black peppercorns 1/2 cup light brown sugar, lightly packed 1 orange, sliced 1 1/2 cups gin Instructions: Pour the apple cider into a slow cooker. Tie the ginger, cinnamon sticks, cloves, allspice and black peppercorns into a cheesecloth to make a sachet. Add the sachet, brown sugar and orange slices to the slow cooker. Set the slow cooker on high for 1 hour then reduce to low and continue cooking for another 4 hours. Add the gin just before serving. Serve in mugs. ","[Cider, Chenin Blanc, Riesling, Gewrztraminer]" 56725,"Roasted Chickpeas 1 pound dried chickpeas 1/4 cup plus 1 teaspoon red wine vinegar 1 tablespoon olive oil 1 teaspoon Dijon mustard 1 1/2 teaspoons kosher salt, divided Instructions: Place the chickpeas in a medium bowl and cover with 2 inches of water. Soak overnight. Heat the oven to 400 degrees F. Drain the chickpeas, return to the mixing bowl, and set aside. Place 1/4 cup vinegar, mustard, and 1 teaspoon salt into a small lidded container and shake vigorously to combine. Add the olive oil and shake to combine. Pour the dressing over the chickpeas and toss to combine. Spread the chickpeas on a half sheet pan and roast until the chickpeas are deep golden brown and crunchy, tossing every 15 minutes, for 60 to 65 minutes. Remove from the oven, return to the mixing bowl, add the remaining vinegar and salt, and toss to combine. Transfer back to the sheet pan and spread out to cool completely before serving as a snack. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 56726,"Fusilli with Tomato, Arugula, and Feta Kosher salt to taste, plus 1 1/2 teaspoons 1 pound fusilli pasta (corkscrews) 1/4 red onion, finely chopped (about 1/2 cup) 2 large ripe tomatoes (about 1 pound), diced Freshly ground black pepper 1 tablespoon chopped fresh oregano leaves (about 2 sprigs) 1 clove garlic 1 red pepper, roasted, peeled, and seeded (see Cook's Note) 2 tablespoons white wine vinegar 1/3 cup fruity extra-virgin olive oil 2 bunches arugula, about 8 ounces, cleaned, stemmed, torn into pieces 4 ounces French feta cheese, crumbled (about 1 cup) Instructions: Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente ?o tender but not mushy. Drain the pasta in a colander in the sink. Rinse with cold water, then shake off excess water. Meanwhile, put the onions in a small bowl of cold water. Put the tomatoes in a large bowl and season with 1 teaspoon of salt and some pepper. Chop the oregano with the garlic and the remaining 1/2 teaspoon salt. Then use the flat side of the knife to mash and smear the mixture to a coarse paste. Scatter garlic mixture over the tomatoes. Cut the peppers about the same size as the tomatoes, and add to the salad. Drain the onions, pat dry, and add to the tomato mixture. Add the vinegar and olive oil and toss together. Add the drained pasta and toss well. (The salad can be prepared up to this point 2 hours ahead and refrigerated.) Just before serving mix the arugula leaves into the salad, then add the cheese and toss lightly. Taste the salad and season with salt and pepper, to taste. Serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 56727,"Parmesan-Garlic Chicken Wings 2 lemons, plus wedges for serving 1 head garlic, cloves smashed and peeled 1/2 cup olive oil, plus more for the grill 1/2 cup packed fresh basil, plus 2 large sprigs 5 large sprigs oregano, halved 8 to 10 sprigs thyme, halved Kosher salt and freshly ground pepper 5 pounds chicken wings 4 tablespoons unsalted butter, at room temperature 1/4 cup grated parmesan cheese Instructions: Grate the zest of 1 lemon and set aside; juice both lemons. Combine the garlic and olive oil in a large microwave-safe bowl and microwave until the garlic starts sizzling, 1 to 2 minutes; let cool. Add the lemon juice, herb sprigs, 1 teaspoon each salt and pepper, and the chicken wings. Using your hands, rub the wings with the oil mixture; firmly press the wings down, making sure they are covered with some of the herbs and garlic. Cover and refrigerate at least 4 hours or overnight, stirring once or twice. Meanwhile, pulse the butter, basil leaves, lemon zest and 1/2 teaspoon each salt and pepper in a mini food processor until combined. Cover and refrigerate until ready to use. Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Remove the basil butter from the refrigerator. Remove the wings from the marinade. Brush the grill grates with olive oil and place the wings on the cooler side of the grill (indirect heat). Cover the grill and cook, turning the wings once, until almost completely cooked through and the skin is beginning to crisp, about 30 minutes. Move to direct heat and grill, turning often, until the skin is crisp and lightly charred, 10 to 15 more minutes. Transfer the wings to a large bowl. Add the basil butter and toss to coat. Add the parmesan and season with salt and pepper; toss again. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 56728,"Cucumber Salad 3 medium cucumbers (about 2 1/4 pounds), peeled, halved lengthwise, and thinly sliced 2 tablespoons kosher salt 1/4 cup plus 2 tablespoons sour cream 3 tablespoons chopped fresh dill 1 tablespoon white distilled vinegar Pinch of cayenne pepper Freshly ground black pepper Instructions: In a large bowl, mix the cucumbers and salt and set aside at room temperature for 1 hour. In a colander in the sink, drain and rinse the cucumbers thoroughly under cold running water. Set aside to drain for 10 minutes. Press down on the cucumbers to extract as much liquid as possible. Transfer the cucumbers to a large bowl and mix with the sour cream, dill, vinegar, cayenne, and season with pepper to taste. Serve immediately, or cover and refrigerate for up to 24 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56729,"Sauteed Collard Greens with Garlic, Peppers and Onions 1 bunch collard greens 2 tablespoons olive oil 1/2 medium onion, sliced 1/2 red or green bell pepper, sliced 1 teaspoon minced garlic Salt and pepper Instructions: Remove and discard all but 1 inch of the collard stems. Cut the remaining stems out of the leaves, separating the leaves and stems. Cut the leaves into 2-inch squares. Slice the stems into thin slices. Wash the leaves in a big basin of water. Leave the water in the basin or sink and use a strainer to dip the leaves out of the water. Don't wash the leaves inside a colander or pour the water off the container with the leaves inside; this would allow any sand to stay with the greens. Wash the stems separately in the same basin of water, using the same method as the leaves. Bring a large pot of water to a boil and add 2 tablespoons salt. Have a colander ready in the sink to drain the greens and a bowl of water with ice cubes in it to chill the greens. Cook the stems for 1 minute. Add the leaves, and once they turn bright green, fish out a small leaf to taste it. The greens are done when they taste tender. You can't really tell whether the greens are done without tasting them. Pour the cooked greens into the colander to drain. Once the hot water has drained off, carefully put the hot greens into the ice water. Once the greens feel cool to the touch, drain them in a colander again. Drain for about 10 to 15 minutes so that they are quite dry. (At this point, the greens may be stored in the refrigerator for up to 3 days.) Put the olive oil in a large skillet over medium heat. Saute the onions gently in the oil. Raise the heat and add the peppers, and then the garlic. Add the blanched greens and saute until heated through. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 56730,"Roasted Vegetable Frittata 6 eggs 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon olive oil 1 cup store-bought roasted vegetables or Anne Burrell's Roasted Veggie Ratatouille, recipe follows 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: In a medium bowl, beat the eggs, salt and pepper until combined. Preheat the oven to the broiler setting.
Add the olive oil to an 8-inch cast-iron skillet and place over medium heat until the oil is shimmering. Add the eggs and vegetables. Let them cook, undisturbed, until the edges are set, about 2 minutes. Slip an offset spatula (a butter knife will work, too) under the sides and tilt the pan, to help the uncooked egg slide underneath. Repeat this all around the edge of the pan, until the top is wet but no longer runny.
Place the skillet under the broiler, and cook until the top is golden and bubbly, 2 to 3 minutes, keeping a close eye so it doesn't burn. Remove the pan from the oven. Cut into 6 wedges, and serve immediately. 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! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 56731,"Green Salad with Cranberry Vinaigrette 2/3 cup cranberries, thawed if frozen 2 tablespoons honey, plus more as needed 1/2 cup walnuts 3 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar Kosher salt and freshly ground pepper 1 head butter lettuce, large leaves torn 1 bunch watercress, trimmed and torn 2 tablespoons roughly chopped fresh parsley 2 tablespoons roughly chopped fresh tarragon Instructions: Put the cranberries in a small saucepan; add the honey and 1/3 cup water. Cook over medium heat, stirring occasionally, until the cranberries pop and the liquid thickens, about 8 minutes. Remove from the heat and let cool completely. Toast the walnuts in a small dry skillet over medium heat, about 5 minutes. Transfer to a cutting board and let cool slightly, then roughly chop. Stir the olive oil and vinegar into the cooled cranberries. (Add more honey, 1 teaspoon at a time, if the vinaigrette is too tart.) Season with salt and pepper. Toss the lettuce and watercress in a serving bowl; season with salt and pepper. Spoon the vinaigrette over the lettuce and top with the walnuts and herbs. Toss before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56732,"Grilled Onions 3 whole onions (large) Instructions: Preheat grill to high. Slice onions thickly, about 1 to 1 1/2-inch thick. Place on grill for about 4 to 6 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 56733,"Sweet-and-Sour Short Ribs 6 bone-in English-cut beef short ribs (about 3 3/4 pounds) Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 2 medium onions, chopped 4 cloves garlic, thinly sliced 2 stalks celery, chopped, plus 1 cup chopped celery leaves 2 tablespoons paprika 1/4 cup tomato paste 1 bunch Swiss chard, leaves chopped 1/3 cup fresh lemon juice 5 scallions, roughly chopped 1 1/4 pounds beets, peeled and cut into 3/4-inch pieces 1 pound carrots, peeled and cut into 3/4-inch pieces 1 pound sweet potatoes, peeled and cut into 3/4-inch pieces 1 tablespoon sugar Instructions: Preheat the oven to 350 degrees F. Season the short ribs with salt and pepper. Heat the olive oil in a Dutch oven or ovenproof pot over medium-high heat. Add the short ribs and brown on all sides, about 10 minutes total. Transfer the meat to a plate. Add the onions, garlic, chopped celery stalks and paprika to the pot and cook, stirring occasionally, until the onions soften, about 4 minutes. Add the tomato paste and cook, stirring, until it starts to brown, about 4 minutes. Add 6 cups water and 2 teaspoons salt and stir, scraping up any browned bits from the bottom of the pot. Return the meat to the pot and bring to a simmer. Cover, transfer to the oven and cook 1 hour, 30 minutes. Meanwhile, puree the chopped chard, lemon juice, scallions, celery leaves, 1 1/2 cups water and 1 teaspoon salt in a blender until smooth. Remove the pot from the oven; stir in the chard puree, beets, carrots, sweet potatoes and sugar. Return the pot to the oven and cook, uncovered, until the meat and vegetables are tender but hold their shape, 1 hour, 30 minutes to 2 hours. Remove the bones from the short ribs; skim the fat off the sauce. Season with salt and pepper. Ladle the meat, vegetables and sauce into shallow bowls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56734,"Vanilla Cake with Vanilla Swiss Buttercream Nonstick cooking spray, for the pans 4 ounces (1 stick) unsalted butter, at room temperature 1/2 cup canola oil
3 cups sugar
4 large eggs
2 tablespoons vanilla bean paste 3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
5 large egg whites 1 cup plus 2 tablespoons sugar 1 pound (4 sticks) unsalted butter, cubed, at room temperature
1 tablespoon vanilla bean paste
1/2 teaspoon kosher salt
1/4 cup fresh blackberries 1/4 cup fresh blueberries
1/4 cup fresh raspberries
1/4 cup fresh strawberries
Instructions: For the vanilla cake: Preheat the oven to 350 degrees F. Line three 9-inch round cake pans with parchment circles and spray lightly with cooking spray. Combine the butter, oil and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl between each egg. Beat in 1 tablespoon vanilla bean paste until incorporated. Whisk together the flour, baking powder and salt in a medium bowl. Add a third of the dry ingredients to the mixer and beat on low speed. Add half of the buttermilk and beat until just incorporated. Alternate dry and wet ingredients, ending with the dry and scraping down the bowl as needed until the batter is smooth. Divide the batter evenly among the prepared cake pans and bake until the cakes are lightly golden and the centers spring back to the touch, about 30 minutes. Let the cakes cool in their pans for 10 minutes, then turn them out onto a cooling rack to cool completely. Meanwhile, to make the cake syrup, combine the remaining 1 cup sugar and 1 tablespoon vanilla bean paste with 1 cup water in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and let cool to room temperature. For the vanilla Swiss buttercream: Bring a medium saucepan filled with 2 inches of water to a simmer. Whisk together the egg whites and sugar in the bowl of a stand mixer and set the bowl over the simmering pot. Continue whisking until the sugar has dissolved and the mixture feels hot to the touch, 1 to 2 minutes. Wipe the condensation from the bottom of the bowl and attach it to the stand mixer fitted with the whisk attachment. Beat the egg white mixture on medium-high speed until the whites are glossy and the underside of the bowl is no longer warm, about 5 minutes. With the mixer running, begin adding a few chunks of butter at a time. Continue to add all the butter in this way until the buttercream is smooth and fluffy, about 2 minutes. Beat in the vanilla bean paste and salt. For the assembly: Trim the tops of the cakes, if necessary. Using a pastry brush, brush the tops of each layer of cake with the cake syrup, allowing it to soak in slightly. Add about 1 1/2 cups of buttercream to the top of the first cake and smooth it into an even layer with an offset spatula. Place the second cake on top of the first and add another layer of buttercream. Place the last cake on top and frost just the top with the remaining buttercream. Arrange some of the blackberries, blueberries, raspberries and strawberries decoratively around the top edge of the cake. Serve with the remaining berries on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56735,"Maple-Glazed Roast with Winter Vegetables 1 stick unsalted vegan butter, melted 3/4 cup Dijon mustard 1/2 cup pure maple syrup 2 tablespoons vegan Worcestershire sauce 1 tablespoon garlic powder Sea salt and freshly ground pepper
1 1-pound plant-based roast
1/2 pound assorted winter vegetables, such as acorn squash (cut into wedges) and mushroom caps Vegetable oil, for drizzling 2 cloves garlic, minced Sea salt and freshly ground pepper Instructions: Make the glaze: Whisk the melted butter, mustard, maple syrup, Worcestershire sauce and garlic powder in a bowl; season liberally with salt and pepper. Set the glaze aside. Cook the roast: Preheat the oven to 375? F. Place the roast in a roasting pan or baking dish and pour the glaze on top. Cover with foil and bake 15 minutes, then remove the foil and bake 5 more minutes.
Meanwhile, make the vegetables: Put the vegetables on a rimmed baking sheet and drizzle with vegetable oil; add the garlic, season with salt and pepper and toss. Roast until almost fork-tender, 10 to 15 minutes. (If mixing vegetables, note that they may be done at different times.) Slice the roast about 1/4 inch thick in the pan. Add the roasted vegetables to the pan with the roast. Brush everything with the glaze from the pan, cover with foil and return to the oven. Roast about 10 minutes, then remove the foil and continue roasting until the glaze starts to bubble and caramelize and the vegetables are fork-tender, about 10 more minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56736,"Panko-Crusted Wild Striped Bass with Coconut-Guava Sauce 3 cups fresh orange juice 1 cup soy sauce 4 sprigs thyme 2 tablespoons garlic, chopped 4 tablespoons fresh ginger, sliced 1/4 onion, diced 2 wild striped bass fillets 2 (8-ounce) cans guava juice 1 (8-ounce) can coconut milk 3 tablespoons brown sugar Pinch salt 1 habanero pepper, seeded and diced Salt and pepper 2 cups all-purpose flour 2 cups panko (Japanese bread crumbs) 2 whole eggs, lightly beaten 4 cups canola oil Instructions: Combine all ingredients for the marinade in a non-reactive bowl. Take boneless fillet of wild striped bass and cut into 2 to 3 pieces. Rinse fillets and pat dry. Place pieces into the marinade. Refrigerate for 1 to 2 hours. In a saucepan over medium heat, combine the ingredients for the sauce and let reduce by 1/2 or until it reaches the desired thickness. In a heavy saute pan, heat canola oil to 340 degrees F. Remove the fish from the marinade. pat dry and season with salt and pepper. On a clean plate put flour and on another clean plate, put panko. Dredge fish fillets through flour, then egg, then panko, completely coating each fillet. Place the breaded fish carefully into the hot oil and cook until it achieves a light golden brown color. Remove with a spider or strainer and dry on paper towel. Serve fish on brown paper with the sauce in a small bowl for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 56737,"Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs 1 tablespoon butter 4 pounds russet potatoes, peeled, cut into 1-inch pieces 1 cup whole milk 1/2 cup (1 stick) butter, melted 1 1/2 cups grated mozzarella 1 cup freshly grated Parmesan Salt and freshly ground black pepper 2 tablespoons plain dry bread crumbs Instructions: Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside. Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill. Bake, uncovered, until the topping is golden brown, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 56738,"Prosecco Margaritas 1 1/2 cups freshly squeezed lime juice (from about 15 limes), plus slices for garnish 1 cup tequila blanco, or to taste 1/2 cup Cointreau 1/2 cup simple syrup, or to taste (see Cook's note) Coarse salt, for rimming 1 750-ml bottle prosecco, chilled Instructions: Combine the lime juice, tequila, Cointreau and simple syrup in a pitcher. Stir well until combined. Place a layer of salt on a small plate. Moisten the rim of a glass with a lime wedge and dip the glass in the salt. Wiggle the glass to cover the wet part of the rim completely. Repeat to rim the remaining glasses. Fill the glasses with ice, then fill them halfway with the tequila-lime mixture. Top the glasses with the prosecco, garnish with lime slices and serve. ","[Prosecco, Sauvignon Blanc, Pinot Grigio]" 56739,"Blue-Ribbon Cinnamon Rolls 4 large eggs 3/4 cup plus 1 tablespoon granulated sugar (6 ounces) 1 teaspoon fine salt 2 cups lukewarm milk
1/2 cup (4 ounces) margarine, at room temperature 8 cups all-purpose flour, divided 2 tablespoons active dry yeast Oil, for brushing 1/2 cup (4 ounces) margarine, at room temperature 2 cups brown sugar 3 tablespoons ground cinnamon 1 cup pecans, chopped 4 cups confectioners' sugar Pinch of salt 1 tablespoon almond extract 1/2 cup (4 ounces) margarine, at room temperature 1/3 cup milk Instructions:

1. For the dough: In a standing mixer fitted with the paddle attachment, beat the eggs, granulated sugar, and salt. Combine the warm milk and margarine and add to the egg mixture. While mixing slowly, gradually add 4 cups of the flour; beat to combine. Add the yeast and mix thoroughly. Add the remaining 4 cups flour and mix on medium speed for about 7 minutes to make a soft dough.
2. Turn the dough out of the bowl. Knead briefly and form into a ball. Put the dough in a lightly oiled bowl. Cover with plastic wrap and set aside at room temperature until doubled in size, about 1 hour.
3. Preheat the oven to 350 degrees F.
4. For the filling: Turn the dough onto a work surface and roll into a 1 1/2 by 2-foot rectangle. Spread the margarine over the dough and sprinkle the entire surface with the brown sugar, cinnamon, and chopped pecans. Roll the dough up into a cylinder starting with a long edge, and then cut into 12 slices. Lay the slices in an oiled baking pan and bake until golden brown, about 15 minutes. Let cool.
5. For the icing: Whisk the confectioners' sugar, salt, and almond extract together in a large bowl. Whisk in a tablespoon of margarine at a time until combined. (This will look a little crumbly.) Slowly whisk in the milk to make a thick glaze. Drizzle the glaze over the rolls; set aside for a couple minutes for the glaze to set. Serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 56740,"Four-Spice Powder 2 teaspoons whole cloves 1 heaping tablespoon black peppercorns 2 teaspoons freshly grated nutmeg 1 teaspoon ground ginger Instructions: In a spice grinder or clean coffee grinder, finely grind the cloves and black pepper together. Transfer to a bowl and combine with the nutmeg and ginger. ","[Chardonnay, Riesling, Gewrztraminer]" 56741,"White Mushrooms and Spinach 2 tablespoons extra-virgin olive oil 1 pound white button mushrooms, ends trimmed (but stems still attached) and washed, quartered and/or halved to the same size Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
4 sprigs fresh thyme 4 small cloves garlic, peeled and smashed 1/4 to 1/2 cup dry Marsala 1/2 pound spinach leaves, washed and dried Instructions: Heat a large saute pan or cast iron pan over medium heat. Add the olive oil and the mushrooms. Season with salt and pepper, to taste, and add the thyme and the garlic and saute. Cook until the mushrooms are tender and a lot of the liquid has evaporated from the bottom of the pan, 6 to 8 minutes.
Add the Marsala and cook until the flavor of the alcohol has mellowed considerably, 3 to 5 minutes. Remove and discard the sprigs of thyme and the garlic. Shut the heat off and stir in the spinach leaves so they wilt slightly. Season with salt and pepper, to taste. Transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 56742,"Beef-and-Lamb Shepherd's Pie 2 pounds russet potatoes, peeled and quartered Kosher salt 2 tablespoons extra-virgin olive oil 2 leeks (white and light green parts only), halved lengthwise, sliced 1/2 inch thick and rinsed well 12 ounces ground beef 12 ounces ground lamb Freshly ground pepper 2 large carrots, diced 2 cloves garlic, finely chopped 1 tablespoon Worcestershire sauce 1 tablespoon fresh thyme, chopped 3 tablespoons tomato paste 3/4 cup Irish stout (such as Guinness) 1 1/4 cups low-sodium beef broth 1 cup frozen peas 4 tablespoons unsalted butter 2/3 cup half-and-half 1 cup grated cheddar cheese (about 4 ounces) Instructions: Preheat the oven to 400 degrees F. Put the potatoes in a large saucepan, cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks and season with 1/2 teaspoon salt. Cook, stirring, until the leeks are soft but not browned, about 8 minutes. Transfer half of the leeks to a large bowl and set aside. Add the beef and lamb to the skillet with the remaining leeks. Cook over medium heat, breaking up the meat, until no longer pink, about 6 minutes. Pour off any excess fat from the skillet; season the meat with 1/2 teaspoon salt and a few grinds of pepper. Stir the carrots, garlic, Worcestershire sauce and thyme into the meat. Clear a space in the middle of the skillet and add the tomato paste. Cook the tomato paste, stirring, until slightly darkened, about 1 minute, then stir into the meat mixture. Pour in the stout and simmer until slightly reduced, about 2 minutes. Add the broth and bring to a simmer. Cook, stirring, until the carrots are almost tender, about 5 minutes. Stir in the peas; reduce the heat to low and let simmer while you mash the potatoes. Drain the potatoes and let cool slightly. Transfer to the bowl with the reserved leeks; add the butter, half-and-half and 1/2 teaspoon salt and mash well. Stir in 1/2 cup cheddar. Spread the meat mixture in a 3-quart baking dish. Dollop the mashed potatoes on top, then spread with the back of a spoon. Sprinkle with the remaining 1/2 cup cheddar. Bake until bubbling around the edges and the topping is browned in spots, about 25 minutes. Let rest 10 minutes before serving. You can assemble any of these dishes up to 2 hours ahead. Cover and refrigerate, then add about 10 minutes to the baking time. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Malbec]" 56743,"Mint Tea 4 cups water 3 tablespoons sugar 4 green tea bags 1 (2-inch) piece orange peel 8 sprigs fresh mint Instructions: Bring the water to a boil. When it's boiling, add the sugar and stir until dissolved. Turn off the heat. Drop the tea bags and the orange peel into a teapot. Rip the mint leaves and drop them in too. Pour the water into the teapot, put the lid on, and allow to steep for about 10 minutes. When you're ready to serve, pour into small glasses, using a tea strainer. If you can, try pouring a good few inches from the glass - this cools down the tea, and creates a light foam on top that is traditional. You can also chill this tea and serve over ice on hot days. Refreshing, and great for your digestion! ","[Chardonnay, Sauvignon Blanc, Ros, Vermentino]" 56744,"Cookie Cutter Cookies 1/2 cup brown sugar 1/2 cup (or 1 stick) butter 1 teaspoon vanilla 2 eggs 2-1/2 cups all-purpose flour Salt to taste Instructions: In an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy. Add vanilla and eggs one at a time, mix well. Sift together the flour and salt, add it to the wet ingredients beating until just incorporated. Place the dough in a 1 gallon size plastic bag. Chill the dough in the refrigerator for at least 2 hours and up to 8 hours. Preheat oven to 375 degrees. On a lightly floured board roll the dough to approximately 1/4 inch thick. Remove rolled dough to a lightly floured board and using any shape cookie cutter cut the dough into shapes. Place on a cookie sheet and bake for 7 to 10 minutes (depending on the size of the cookies). Remove to a rack and cool before decorating. Place the rack with the cookies over another pan to catch the excess chocolate. Put the chocolate in a quart size plastic bag. Place the bag with the chocolate in a saucepan with hot water. Allow the chocolate to melt, squeezing the bag to mix occasionally. Snip one of the corners off and drizzle chocolate over the cookies. Allow chocolate to set before serving.; To decorate: 4 ounces semi-sweet chocolate, chopped. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 56745,"Farfalle with Savoy Cabbage, Pancetta, Thyme, and Mozzarella 10 rashers pancetta, thinly sliced Olive oil 1 clove garlic, finely chopped 1 good handful thyme 1/2 large Savoy cabbage, halved and finely sliced Handful Parmesan cheese, grated 1 pound dried farfalle Seasoning: salt and freshly ground black pepper 1/2 pound buffalo mozzarella, diced into 1-inch pieces Pine nuts, toasted Instructions: In a pan fry off pancetta in a little olive oil until lightly golden. Add garlic and thyme and soften. Place in Savoy cabbage with the Parmesan then stir around and put the lid on the pan. Cook for a further 15 minutes, shaking every now and again, while you cook farfalle in salted boiling water until al dente. When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil. Toss the drained farfalle into the cabbage and at the last minute mix in mozzarella and pine nuts. Serve immediately.; ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Roasted Garlic and Rosemary

Ingredients:

• 1.5 lbs flank steak
• 4 cloves garlic, minced" 56746,"Classic Guacamole 4 ripe, Fresh California Avocados, seeded and peeled 2 tbsp. lemon juice 1 clove garlic, crushed 1 tomato, finely chopped 1/4 cup finely chopped onion 1/8 tsp. ground cumin 3 drops hot pepper sauce Tortilla chips Instructions: Using a fork, coarsely mash avocado with lemon juice and garlic Stir in remaining ingredients to blend ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56747,"Ahi Tuna Slider with Kimchi and Cucumber 3 ounces fresh ahi or saku tuna, cut into long rectangles 1 teaspoon togarashi or blackening spice 1/2 tablespoon grapeseed oil 1 slider roll
  1 teaspoon unsalted butter, softened
  2 teaspoons thinly sliced green onion
  4 slices cucumber 3 to 4 fresh cilantro leaves 1 teaspoon rice vinegar
  Kosher salt and freshly ground black pepper
  3 ounces kimchi
  Mint leaves, for garnish 1 tablespoon sour cream Large pinch of kimchi powder
  Juice of 1/2 lime
  Instructions: For the ahi tuna slider: Coat the tuna with the togarashi. Heat the oil in a nonstick skillet over high heat. Add the tuna and sear each side just to medium rare, about 30 seconds per side. Toast the slider bun with the butter and set aside. Toss the green onion, cucumber and cilantro in a small bowl with the rice vinegar and some salt. For the sauce: Mix the sour cream with the kimchi powder and lime juice. Transfer to a squeeze bottle. On the toasted roll, form a sandwich with the cucumber mixture, kimchi and tuna. Add the kimchi cream and garnish with the mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 56748,"Shrimp Bruschetta with Cucumber-cl Mignonette 1 cup diced Persian or English cucumber 2 tablespoons white wine vinegar 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh cilantro 1 small shallot, finely diced (about 2 tablespoons) 1 small Fresno cl pepper, seeded and finely chopped Pinch of sugar Kosher salt 8 ounces cooked shrimp, chopped 12 slices baguette, toasted Instructions: For the cucumber-cl mignonette: In a medium bowl, stir together the cucumber, vinegar, mint, cilantro, shallot and cl pepper, and season with a pinch of sugar and a little salt. Refrigerate until well chilled, about 30 minutes. For the shrimp salad: When ready to serve, combine the shrimp with the mignonette. Arrange the toasted baguette slices on a serving tray and top each with the shrimp and mignonette mixture. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 56749,"Guava-and-Cheese-Stuffed French Toast 1/2 cup cream cheese, at room temperature 1/2 teaspoon vanilla extract
  1/2 cup diced guava paste 4 thick slices brioche (about 2 inches thick) 1/2 cup heavy cream
  1 tablespoon granulated sugar
  1/4 teaspoon ground cinnamon
  Pinch salt
  4 large eggs
  4 tablespoons unsalted butter
  Powdered sugar, for serving Maple syrup, for serving Instructions: In a bowl, mix the cream cheese and vanilla extract until smooth. Mix in the guava paste, then transfer the mixture to a piping bag. With a small serrated knife, create a pocket inside each brioche slice by inserting the knife in the middle of the crust on the bottom side, making sure not to cut through to the other end of the slice. Pipe about 4 tablespoons of the filling into each pocket. Heat a griddle over medium heat. In a shallow dish, whisk together the cream, granulated sugar, cinnamon, salt and eggs. Dip a piece or 2 of the stuffed brioche in the custard mixture and allow to soak for 30 seconds on each side. Add 1 tablespoon of butter to the griddle per brioche slice. When melted, gently transfer the soaked slices from the custard to the griddle. Cook until the bread is golden, the custard is cooked and the filling is warm, about 2 minutes each side. Soak and cook the remaining stuffed slices, adding the remaining butter to the griddle. Serve with powdered sugar and maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 56750,"Chipotle Dark Chocolate Cupcakes 1 cup gluten-free flour mix 3/4 cup granulated sugar 1/2 cup cocoa powder 1 teaspoon baking powder 1/2 teaspoon chipotle powder 1/2 teaspoon ground cinnamon 1/2 teaspoon sea salt 1/2 teaspoon xanthan gum 1 1/4 cups soy milk 1/2 cup canola oil 1/4 cup espresso 1 tablespoon vanilla extract 1 tablespoon vinegar 1 chipotle dark chocolate bar, cut into 12 large chunks 8 cups powdered sugar 1 cup cocoa powder 8 ounces vegan butter spread, such as Earth Balance 3/4 cup soy milk 1 tablespoon vanilla extract
Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners. In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, cocoa, baking powder, chipotle powder, cinnamon, salt and xanthan gum until well integrated. Add in the soy milk, oil, espresso, vanilla and vinegar, and mix until smooth. Fill the cupcake liners three-quarters-full with batter. Place 1 chunk of chipotle chocolate into the center of each cupcake and bake until baked through, 13 to 15 minutes. Cool the cupcakes completely. For the buttercream: Whip the powdered sugar, cocoa, butter spread, soy milk and vanilla with an electric mixer until light and fluffy. Put into a pastry bag and cut 1/2-inch off the tip. To assemble: Generously frost the top of each cupcake with the chocolate buttercream frosting. ","[Malbec, Tempranillo, Syrah, Zinfandel]" 56751,"Nana's Banana Cake with Salted Caramel Buttercream Baking spray, for the cake pans 7 ounces granulated sugar 4 ounces light brown sugar 5 ounces unsalted butter 4 large eggs 1 ounce canola oil 1/2 cup buttermilk 1 1/2 teaspoons vanilla extract 11 ounces all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 3/4 teaspoon table salt 3/4 cup mashed, overripe bananas 3/4 cup pasteurized liquid egg whites 2 pounds confectioners' sugar 2 pounds unsalted butter, softened 1/2 cup Salted Caramel Sauce, recipe follows, or bottled prepared caramel sauce, salted to taste 1 tablespoon vanilla extract 1/2 teaspoon table salt Toasted pecans, chopped, for sprinkling Salted Caramel Sauce, recipe follows, or bottled prepared caramel sauce, salted to taste, for drizzling 1 cup granulated sugar 2 tablespoons corn syrup 2/3 cup heavy cream 3 tablespoons unsalted butter 2 teaspoons sea salt 1/2 teaspoon lemon juic Instructions: For the cake: Preheat the oven to 350 degrees F. Prepare three 8-inch cake pans with baking spray and parchment liners. Using a stand mixer with a paddle attachment, cream together the granulated sugar, light brown sugar and butter on medium-high speed until light and fluffy. Slowly add the eggs, one at a time, mixing each fully before adding the next. With the mixer on low, slowly trickle the oil into the mixture. Once added, increase the speed to medium-high and continue to mix until the mixture thickens and begins to look like mayonnaise. Using a silicone spatula, scrape down your bowl, making sure to get anything at the bottom of the bowl that has not been mixed well. In a small bowl, combine the buttermilk and vanilla extract. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add a third of the flour mixture to the butter mixture and beat on medium high speed for 90 seconds. Bring the speed down to low and, alternately, add the buttermilk mixture and remaining flour mixture in 4 stages, beginning with the buttermilk mixture and ending with the flour mixture. Fold in the mashed bananas. Mix only enough to incorporate the ingredients after each addition. Pour the batter into the prepared pans, filling two-thirds full. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. The top of the cake should spring back slightly after a gentle tap with your finger. Allow to cool for 10 to 15 minutes before removing from the pans. Allow the cakes to cool completely before frosting. For the salted caramel Swiss meringue buttercream: Using a stand mixer with a paddle attachment, beat the egg whites and confectioners' sugar on medium-high until the mixture thickens to fluffy white, 3 to 4 minutes. Reduce speed to medium and gradually add the softened butter. Increase the speed to medium-high and continue mixing for 5 to 7 minutes. Reduce the speed and add the prepared caramel sauce, vanilla and salt. Mix until combined. To assemble the cake: Frost the top of 1 cake round with some salted caramel Swiss meringue buttercream. Drizzle with some prepared caramel sauce and sprinkle with some pecans. Add a second round and repeat with the buttercream, caramel sauce and pecans. Top with the remaining cake round and frost the entire cake with the buttercream.
Combine the sugar, corn syrup and 1/4 cup water in a saucepan, making sure the sugar is completely wet, but being careful not to let the sugar water coat the sides of the pan. Turn the heat to medium-high and cook for about 4 minutes. The cooking process is done when the sugar has reached a nice amber color. Do not stir during the cooking process. Quickly remove the sugar from the heat and add the heavy cream. The mixture will bubble. Stir to combine. Whisk in the butter, sea salt and lemon juice. Allow to cool completely before use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56752,"Ricotta, Arugula and Grape Pizza with Pine Nuts and Lemon Oil One .25-ounce package active dry yeast 2 teaspoons sugar
1 cup all-purpose flour, plus more for flouring the work surface
1 cup whole-wheat flour
1 teaspoon kosher salt
2 tablespoons olive oil, plus more for coating the bowl
1/2 cup ricotta cheese 3 ounces baby arugula
1/2 cup red grapes, sliced in half
2 tablespoons pine nuts
Lemon oil, for drizzling Instructions: For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam. In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes. Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in the oil. Cover and set in a warm place until doubled in size, about 1 hour. Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F. Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza. For the pizza: Stretch the dough into a 12-inch circle or oval that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the crust is completely cooked through, 1 to 2 more minutes. Transfer the crust to a baking sheet and spread with the ricotta. Bake until the ricotta warms through and melts slightly, about 6 minutes. Top the warm pizza with the arugula, grapes and pine nuts. Drizzle with some lemon oil and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]

" 56753,"Peppered Brioche 8 tablespoons active dry yeast 1/2 cup sugar 3 teaspoons salt 2/3 cup warm water (105 to 110 degrees F) 7 cups all-purpose flour 10 eggs, room temperature 2 pounds unsalted butter, cut into tablespoons, room temperature 1 tablespoon black butcher pepper Instructions: In a large mixing bowl, mix the yeast, sugar, and salt with the warm water. Let stand for 15 minutes. Add the flour and mix on low speed with an electric mixer. Slowly add the eggs, 1 at a time, mixing well and scraping down the sides of the bowl. Add the butter, 1 tablespoon at a time. Add the pepper and continue to beat for 5 minutes. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours. Punch down the dough, re-cover with plastic wrap, and refrigerate overnight. Separate the dough into 2 large loaf pans and let rise again until it is 3/4 of the way up the side of the pan, about 1 1/2 hours. Preheat the oven to 375 degrees F. Bake loaves for 45 minutes. Remove from heat and let cool before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56754,"Thai Red Curry Shrimp with Jasmine Rice 1 cup jasmine rice 2 cups water 1/2 teaspoon salt 1 pound shrimp, peeled and deveined, shells reserved Vegetable oil 2 cloves garlic, smashed and finely chopped 1 tablespoon Thai red curry paste 1 (14-ounce) can unsweetened coconut milk 2 kaffir lime leaves 1 tablespoon Thai fish sauce 2 teaspoons brown sugar 1 lime, zested and juiced 4 shiitake mushrooms, julienned 1/2 cup mung bean sprouts, for garnish 1/2 cup fresh pineapple, cut into 1/2-inch dice, for garnish Cilantro leaves, for garnish Instructions: For the rice: Combine the rice, water, and salt in a small saucepan. Bring the water to a boil. Cover the pan and reduce the heat to medium-low and cook for 15 minutes. For the shrimp: Place the shrimp shells in a small saucepan and cover with water. Bring to a boil and turn off the heat. Let the shells steep in the water. Coat a large, straight-sided saute pan with vegetable oil. Bring the pan to medium-high heat. Add the garlic and red curry paste. Quickly add the coconut milk and stir to combine. Toss in the lime leaves. Add the fish sauce, brown sugar, lime zest, and juice. Bring to a boil and reduce to a simmer. Strain the shrimp shell water through a strainer into a bowl. Measure out 1 cup and add it to the pan. Cook until the mixture has thickened to the consistency of heavy cream. Add the shrimp and mushrooms and cook until the shrimp turn pink, 3 to 4 minutes. Fluff the cooked rice with a fork. Spoon the rice into a bowl and spoon the shrimp mixture over top. Top with mung bean sprouts, diced pineapple, and cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 56755,"Pancetta and Leek Risotto for Two 3 cups low-sodium chicken broth 1 teaspoon olive oil 4 ounces finely diced pancetta (about 3/4 cup) 2 cloves garlic, minced 1 small leek, white and light green parts only, halved lengthwise and thinly sliced Kosher salt and freshly ground black pepper 3/4 cup arborio rice 1 tablespoon unsalted butter 1 dried bay leaf 1/2 cup dry white wine 2 cups lightly packed baby spinach 1/4 cup finely grated Parmesan, plus more for serving Instructions: Warm the chicken broth in a small saucepan over medium-low heat. Cover and keep warm while you make the risotto. Heat the oil in a medium saucepan over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and crisp, about 4 minutes. Use a slotted spoon to remove the pancetta to a paper-towel lined plate.
Remove all but 2 tablespoons of the rendered fat from the saucepan, then add the garlic, leek, a pinch of salt and several grinds of pepper. Cook, stirring occasionally, until the leek is tender and softened, 3 to 4 minutes. Add the rice, butter and bay leaf. Cook, stirring, until the rice is toasted, smells nutty and turns a light golden brown, about 4 minutes. Pour in the wine and simmer, stirring occasionally, until it is completely absorbed, 2 to 3 minutes.
Ladle 1/2 cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center). Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 15 to 17 minutes. Discard the bay leaf.
Stir in the baby spinach, Parmesan, half of the reserved pancetta, 1/2 teaspoon salt and a couple grinds of pepper. Stir until the spinach is wilted and everything is evenly combined. Taste and adjust the seasoning with salt and pepper. Spoon into 2 dinner bowls and top with the remaining pancetta and a sprinkle of Parmesan.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56756,"Baby Potatoes with Creamy Goat Cheese and Fine Herbs 1 cup dry white vermouth 3 cups water 4 sprigs fresh parsley 3 sprigs fresh tarragon 1 (1 by 2-inch) piece of lemon zest 1 tablespoon kosher salt 6 small red-skinned potatoes (about 8 ounces) 1 teaspoon extra-virgin olive oil 3 ounces fresh soft goat cheese, at room temperature 2 tablespoons creme fraiche or sour cream 1 tablespoon minced fresh flat-leaf parsley 2 teaspoons minced fresh tarragon 2 teaspoons paper-thin rounds fresh chive, plus 12 1-inch pieces for garnish 2 teaspoons minced fresh chervil or 1 teaspoon minced fresh dill Freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. To make the potatoes: In a medium saucepan combine the vermouth, water, parsley, tarragon, lemon zest, and salt. Set aside. Cut the potatoes in half horizontally. Slice a small portion off of the rounded ends-- so the potatoes stand up without rolling around -- and discard. Add the halved potatoes to the saucepan. Bring to a boil over medium heat; adjust the heat to maintain a gentle simmer and cook until just fork tender, about 8 minutes. Set the potatoes aside to cool in the liquid for 5 minutes. Drain the potatoes, reserving 2 teaspoons of the cooking liquid. Discard the herbs and lemon zest. With a small spoon or melon baller, scoop out a little of each potato, to make a little \bowl\ for the cheese. Toss the potatoes with the oil in a small bowl, and stand them up on a baking sheet. Bake until lightly browned, about 15 minutes. Meanwhile, make the filling: In a medium bowl, cream the cheese with the creme fraiche and the 2 teaspoons of reserved cooking liquid. Fold in the minced parsley, tarragon, chives, and chervil. Season with pepper, to taste. Remove the potatoes from the oven and let cool slightly. While the potatoes are still warm, spoon a dollop of the cheese mixture into each potato. Set the potatoes on a platter and top off with the chive segments to garnish. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56757,"Smoky Strip Steaks with Mexican-Style Grilled Corn 2 beef Strip Steaks Bone-In, cut 1 inch thick (12 to 15 ounces each) 4 ears corn, husked 1/4 cup reduced-fat mayonnaise 2 tablespoons grated Parmesan cheese Salt Lime wedges (optional) 1 to 2 teaspoons chipotle cl powder 2 teaspoons brown sugar 2 teaspoons fresh lime juice Instructions: 1)Combine seasoning ingredients in small bowl. Spread 2 teaspoons seasoning mixture evenly onto beef steaks. Spread remaining seasoning mixture onto corn. 2)Place corn on outer edge of grid over medium, ash-covered coals; grill, covered, 15 to 20 minutes (over medium heat on preheated gas grill, times remain the same) or until tender, turning occasionally. Place steaks in center of grid over medium, ash-covered coals. Grill, covered, 9 to11 minutes (on gas grill, 9 to 12 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally. 3)Spread mayonnaise and sprinkle cheese evenly over corn. Carve steaks into slices. Season beef and corn with salt, as desired. Squeeze lime wedges over beef and corn, if desired. Serve beef with corn. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 56758,"Pierogies 2 cups all-purpose flour, plus more for dusting 3/4 cup milk (soy or whole) Kosher salt 2 cups mashed potatoes (white or sweet) 1 stick butter or margarine 1 small onion, chopped Instructions: Combine the flour, milk and 1/4 teaspoon salt in a food processor. Pulse until the dough forms into a ball. Roll out the dough on a floured board and cut into 2 1/2- by 2 1/2-inch squares. Drop about 2 teaspoons of mashed potato in the center of a dough square. Dip a finger in water, run it around the edge of the square, fold the potato inside and pinch the edges to seal. Repeat with the remaining dough and potato filling. Place the finished pierogies onto floured sheet pans. Bring a large pot of salted water to a rolling boil and drop the pierogies in. When they all float to the top, they are done, 3 to 4 minutes. Strain and place in a bowl. While the pierogies are cooking, in large skillet over medium heat, melt the butter. Add the onions and saute until medium brown, 6 to 8 minutes. Pour over the pierogies, gently toss and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 56759,"Skillet Chicken Enchiladas 2 tablespoons vegetable oil 1 1/2 cups frozen chopped collard greens 1 teaspoon ground cumin 1 1/2 cups shredded rotisserie chicken, skin removed (about 6 ounces) 1 bunch scallions, chopped 1 3/4 cups shredded Monterey jack cheese (about 7 ounces) Kosher salt and freshly ground pepper 1 16-ounce jar tomatillo salsa 1/2 cup heavy cream 8 corn tortillas 1 avocado, diced Fresh cilantro and sour cream, for topping Instructions: Preheat the broiler. Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat. Add the collards and cumin and cook until heated through, 2 to 3 minutes. Remove to a bowl (reserve the skillet). Add the chicken, half the scallions and 3/4 cup cheese to the bowl. Season with salt and pepper and toss. Wipe out the reserved skillet and add the remaining 1 tablespoon vegetable oil. Stir in the salsa, heavy cream and 1/2 cup water; reduce the heat to medium and bring to a simmer. Dip the tortillas briefly in the sauce and lay on a baking sheet. Divide the chicken mixture among the tortillas and roll up. Remove 1/2 cup sauce from the skillet; arrange the enchiladas seam-side down in the skillet. Spoon the reserved sauce on top. Broil until the enchiladas are just crisp and lightly browning, about 2 minutes. Sprinkle with the remaining 1 cup cheese and broil until bubbling, about 1 minute. Top with the remaining scallions, the avocado, cilantro and sour cream. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 56760,"Curry Coconut Chicken Breasts 4 boneless, skinless chicken breasts, sliced in half horizontally and pounded thin 1 generous tablespoon curry powder Salt and freshly ground black pepper Vegetable oil, for frying 1/2 cup all-purpose flour 3 eggs 2 tablespoons milk 1/2 teaspoon cayenne pepper 1 cup sweetened shredded coconut flakes 1 cup panko breadcrumbs Instructions: Sprinkle the chicken on both sides with a pinch of curry powder, a pinch of salt and a grind of pepper. Allow to rest on the counter at room temperature for about an hour. In a large pan with straight sides, add enough oil to fill 2 inches deep. Heat the oil to 350 degrees F. Meanwhile, dredge the chicken. On 1 plate, combine the flour and a pinch of salt. In a bowl, whisk together the eggs, milk, cayenne and a pinch of salt. On another plate, add the coconut, the remaining curry powder, breadcrumbs and a pinch of salt. Stir to combine, turning the coconut yellow. To dredge, first place the chicken breasts in the flour and coat on all sides. Shake off any excess flour and dunk in the egg mixture. Remove and press all sides into the coconut mixture. Fry the chicken in batches to keep the oil temperature around 330 to 350 degrees F. Cook until deep golden brown on 1 side, 4 to 5 minutes. Flip and cook about 4 more minutes. Remove to a paper towel-lined plate and sprinkle with salt. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 56761,"Brown Sugar Glazed Ham One 7 to 8-pound smoked fresh ham 1/2 cup packed light brown sugar 1/2 cup apple jelly 1/4 cup spicy brown mustard 3 tablespoons apple cider vinegar 1 tablespoon finely grated fresh ginger 2 teaspoons minced garlic Instructions: Preheat the oven to 325 degrees F. Place the ham in a roasting pan fat-side up. Score the fat with a crisscross pattern. Cook the ham for about 1 hour to allow the scored fat to open up. In the meantime, in a small saucepan over medium heat, stir together the brown sugar, apple jelly, mustard, vinegar, ginger and garlic along with 2 tablespoons water. Bring to a simmer and cook for about 2 minutes until it has a smooth syrupy consistency. Remove the ham from the oven. Generously brush the ham with half of the glaze. Place back in the oven and bake an additional 1 hour and 30 minutes, basting with the remaining glaze every 20 minutes. If the ham starts to get too brown, cover with foil. Remove from the oven, cover and allow the ham to rest for 30 minutes before slicing and serving. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 56762,"The Best Gingerbread Cookies 3 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon fine salt 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 6 tablespoons unsalted butter, melted 1 tablespoon vegetable shortening, melted 2/3 cup light brown sugar 3/4 cup molasses 1 large egg 1 pound confectioners' sugar (3 1/2 cups) 2 tablespoons meringue powder Food coloring, if desired Instructions: For the cookies: Whisk together the flour, ginger, cinnamon, baking soda, salt, allspice and cloves in a large bowl. Mix the butter, shortening, brown sugar and molasses in the bowl of a stand mixer fitted with the paddle attachment. Beat in the egg. Gradually beat the dry ingredients into the wet ingredients in four additions, making sure each batch is completely incorporated before adding the next. Divide the dough in half, wrap each piece in plastic and pat to 1/2-inch thick. Refrigerate for 2 hours.
Preheat the oven to 350 degrees F.
On a lightly floured surface, roll out one piece of dough to 1/4-inch thick, dusting with flour if needed. Cut into 3- to 5-inch cookies with a gingerbread man cutter or desired shape. Brush off the excess flour and refrigerate on a baking sheet for 15 minutes. Repeat with the second piece of dough. Bake the cookies in batches until they are golden around the edges, 12 to 15 minutes. Transfer to a wire rack and let cool completely. For the royal icing: Whisk the confectioners' sugar with the meringue powder in the bowl of a stand mixer fitted with a paddle attachment. Beat in 6 tablespoons of water until well combined and you have stiff glossy peaks, adding 1 tablespoon more water at a time to reach a smooth pipeable consistency. Mix in food coloring as desired. Fill pastry bags fitted with tips. Decorate the gingerbread cookies with the icing. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 56763,"Nonna's Traditional Meatballs 1 pound ground beef chuck 1 pound ground pork
1 1/4 cups milk
3 eggs, lightly beaten
4 cloves garlic, minced
1/2 cup fresh basil 1/2 cup chopped fresh flat-leaf parsley
1 teaspoon cayenne 1 teaspoon kosher salt
1/2 cup dried breadcrumbs
1/2 to 3/4 cup grated Romano cheese
Roasted Tomato Sauce, recipe follows 15 cloves garlic, peeled and crushed 6 oil-packed anchovy fillets 1/4 cup extra-virgin olive oil 1 teaspoon red pepper flakes
1 teaspoon kosher salt
Two 28-ounce cans whole peeled tomatoes, with their juices 1/2 teaspoon dried oregano
Instructions: Preheat the oven to 350 degrees F. Combine the ground beef and ground pork in a large bowl. Set aside. In a food processor, combine the milk, eggs, garlic, basil, parsley, cayenne and salt. Process until pureed. Add the wet ingredients to the meat and mix to combine. Then add breadcrumbs and Romano, and gently combine; be careful not to overwork the meat. With the help of an ice cream scoop (for even sizing), shape the mixture into 2-ounce meatballs and place on a baking sheet. Transfer the baking sheet to the oven and bake the meatballs for 30 minutes. Add the meatballs to the Roasted Tomato Sauce and simmer for another 30 minutes. Preheat the oven to 425 degrees F. In a deep lasagna pan, add the garlic, anchovies, olive oil, red pepper flakes and salt. Place the pan on the stovetop and saute for 5 to 7 minutes to soften. Remove from the heat and add the canned tomatoes and oregano; mix well. Transfer the pan to the oven and roast until the tomatoes are nicely charred on top, 45 minutes. Let cool, then blend to your liking with an immersion blender; we like our sauce a bit chunky, but feel free to puree if you choose. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]

" 56764,"Citrus-Spiced Mixed Olives 3 tablespoons olive oil 2 cloves garlic, smashed 1 1/2 teaspoons crushed red pepper 1 large sprig fresh rosemary, 2 bay leaves, or both Zest of 1 orange, peeled in long strips with a vegetable peeler Zest of 1 lemon, peeled in long strips with a vegetable peeler 12 ounces mixed olives, such as kalamata, nicoise, or cerignola, drained 1/2 teaspoon kosher salt Freshly ground black pepper Instructions: Put the olive oil, garlic, red pepper, herbs, and citrus zests in a medium skillet. Heat over medium-high heat, swirling the pan until the mixture is fragrant, 3 to 4 minutes. Add the olives, salt, and pepper and cook, stirring occasionally, until the garlic is golden and the zest begins to curl, about 5 minutes more. Discard and remove bay leaves, if using. Serve warm or at room temperature. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 56765,"Sunday Chicken in Fresh Tomato and Vinegar Sauce 3 pounds fresh ripe tomatoes, peeled, seeded and chopped 3 1/2 pound chicken, cut into 8 pieces 4 tablespoons vegetable oil 4 unpeeled cloves garlic 1/2 cup good red wine or sherry vinegar 1/2 cup good Rioja or French red wine 1 cup (packed) Italian parsley leaves, roughly chopped Watercress for garnish Polenta as side dish Instructions: Set peeled tomatoes in a saucepan. Bring to a simmer and cook until mixture has broken down and has reduced to a 1 cup of puree. Pat chicken dry; salt each piece lightly. Heat oil over medium heat. When hot, add thigh and drumstick pieces and unpeeled garlic and sear in hot fat for 3 minutes a side. Add breast and wing pieces and sear those as well until golden brown, about 3 minutes a side. Remove breast and wing pieces and continue to saute leg and thigh pieces so flesh continues to brown as it cooks, about 10 minutes, add reserved breast and wing pieces and cover. Continue to cook, over gentle heat for another 15 minutes or until juices of the chicken run clear when the thigh piece is pricked. Remove chicken to a platter and keep it warm, loosely covered with foil. Discard all but 1 tablespoon of fat and add 1 tablespoon of butter (if all the fat is too dark, replace it with fresh butter). Mash garlic against the sides of the pan and skins should slide off easily; discard skins. Add vinegar, fresh cup of reduced tomato puree and red wine. Bring liquid to a boil. Reduce it over high eat until only 1 cup remains, mashing garlic into sauce; season with 1 teaspoon of salt and freshly ground black pepper. Remove skin and fat from chicken pieces and return them to sauce and turn chicken in sauce (*recipe can be made ahead of time up until this point). Reheat chicken, over gentle heat for 4 minutes. Stir in parsley and turn the chicken over in the sauce to ensure pieces are well coated. Garnish with watercress ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 56766,"Southwestern Slaw 1 medium jicama, sliced into thin strips (about 3 cups) 1/4 head red cabbage, thinly sliced (about 5 cups) 1 red onion, thinly sliced (about 1 cup) 1/2 cup fresh cilantro leaves, chopped 1/4 cup mayonnaise 1/2 cup lowfat buttermilk 1 tablespoon lime juice Salt and pepper Instructions: In a large bowl, toss together the jicama, cabbage, onion, and cilantro. In a small bowl whisk together the mayonnaise, buttermilk, lime juice, salt and pepper. Pour the dressing over the vegetables and toss to combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 56767,"Base Cranberry Sauce 2 tablespoons canola oil 1 tablespoon grated ginger 1 large shallot, finely diced 3/4 cup brown sugar 1/2 cup honey 1/4 cup orange juice 1/2 cup granulated sugar Pinch kosher salt 1 pound fresh or frozen cranberries Instructions: Heat the canola oil in a large pot over medium heat. Add the ginger and shallots and cook, stirring, until soft and fragrant, about 3 minutes. Stir in the brown sugar, honey, orange juice, 1/4 cup granulated sugar, and salt. Cook, stirring, until sugar dissolves and mixture is nice and bubbly. Add half the cranberries and cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 5 minutes. Add the remaining cranberries and cook another 5 minutes or so. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 56768,"Cinnamon Cereal Cocktail 3 cups whole milk 2 1/2 cups cinnamon cereal, such as Cinnamon Toast Crunch 2 shots cinnamon whiskey, such as Fireball Whiskey
2 shots rum cream liqueur, such as RumChata
Instructions: Place the milk and 2 cups of the cinnamon cereal in a pitcher or large liquid measuring cup. Let steep in the refrigerator for 1 hour, and then strain, pressing out the milk with a wooden spoon. Crush the remaining 1/2 cup cereal and place in a shallow dish. Place a little of the cereal milk in a second shallow dish. Coat the rims of 2 rocks glasses by first dipping in the milk and then in the cereal. Fill each glass with ice. Fill a shaker halfway with ice and add the cinnamon whiskey, rum cream liqueur and 6 ounces cereal milk. Shake vigorously and divide between the prepared glasses. Use the leftover milk for additional cocktails or serve it without the liquor as a mocktail. ","[Bourbon, Brandy, Rum, Mezcal]" 56769,"Egg, Baby Asparagus, Corn and Shimeji Mushroom Fried Rice Scrambled Eggs: 3 large free-range or organic eggs, lightly beaten 1 pinch sea salt 1 pinch ground white pepper 1 tablespoon peanut or vegetable oil Fried Rice: 2 tablespoons peanut or vegetable oil 2 cloves garlic, finely chopped 4 1/3 ounces baby asparagus spears, tips sliced 3/4 inch, stems sliced into 1/3-inch slices 1 ear fresh sweet corn, kernels removed, core discarded 2 3/4 ounces shimeji mushrooms, individual stems separated 1 3/4 pounds cooked jasmine rice, cold 3 tablespoons low-sodium light soy sauce 2 tablespoons toasted sesame oil 1/4 teaspoon ground white pepper Instructions: 1 red cl, deseeded and finely chopped For the eggs: Lightly beat the eggs in a bowl and sprinkle with the salt and pepper. Heat a wok over medium heat and add the peanut oil. Pour in the beaten eggs and stir to lightly scramble until the eggs have turned golden and are still fluffy. Take off the heat and set aside. For the fried rice: Reheat the wok over high heat until smoke starts to rise, and then add the peanut oil. Add the garlic and stir quickly for a few seconds, then stir in the asparagus and corn and cook until the asparagus starts to turn a deeper green and the corn starts to turn golden yellow, 2 minutes. Add the mushrooms and toss together. Stir in the rice and toss to combine for 1 to 2 minutes. Season with the soy sauce, stir and mix well. Return the eggs to the wok, season with the sesame oil and pepper and give it a few more stirs. Transfer to a large serving plate and garnish with chiles. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 56770,"Boxty with Seared Lamb Loin and Whole-Grain Mustard Aioli 8 Yukon Gold potatoes 2 to 3 tablespoons white wine vinegar 1 clove garlic, smashed Kosher salt 2 eggs Olive oil, for frying 2 lamb loins Kosher salt 3/4 cup whole-grain mustard, plus more for brushing the lamb Olive oil, for coating pan 3/4 cup mayonnaise 1 tablespoon chopped chives 1 tablespoon chopped parsley Instructions: For the boxty pancakes: Preheat the oven to 200 degrees F. Grate 5 of the potatoes on the largest holes of a box grater. Toss with the vinegar and squeeze out the excess water between paper towels. Cut the remaining 3 potatoes into 6 pieces each. Place them in a saucepan with the garlic and cover with water by about 1 inch, sprinkling generously with salt. Bring to a boil, reduce to a simmer and cook until the potatoes are fork tender, 10 to 12 minutes. Drain. While still hot, pass the potatoes through a food mill or mash with a potato masher. Combine the grated potatoes with the mashed potatoes. Beat the eggs and add into the potatoes. Sprinkle with salt. Coat a large saute or cast-iron pan with olive oil over medium-high heat. Make a 1 1/2-inch patty and cook until brown and crispy, 3 to 4 minutes per side. Eat the first pancake to make sure the potato mixture is seasoned perfectly. Season again, if needed. Working in batches, make and cook all the pancakes, blotting on paper towels and seasoning with salt. Hold the pancakes on a sheet tray in the oven to keep warm until serving. For the lamb loin with whole-grain mustard aioli: Sprinkle the lamb with salt and brush with whole-grain mustard. Coat a large saute pan with oil over medium-high heat. When the oil starts to shimmer, add the lamb and sear on all sides, being careful not to burn the brown bits on the bottom of the pan. Cook until a thermometer reads 135 degrees F when inserted into the thickest part of the loins. Transfer to a small sheet tray and tent with aluminum foil. Allow to rest at least 10 minutes. Combine the mustard, mayonnaise, chives and parsley in a medium glass mixing bowl. Thinly slice the lamb. Place a dollop of the aioli on top of the boxty, and top with a slice of lamb and another dollop of the aioli. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 56771,"Vine Ripe Tomatoes Stuffed with Herb and Almond Gremolata 4 yellow or red vine ripe tomatoes Salt and pepper 1 1/2 cups fresh parsley tops, the yield of 1 large bundle 1 clove garlic, cracked away from skin 2 lemons, zested 1 teaspoon crushed red pepper flakes 1 teaspoon coarse salt 2 to 3 tablespoons rosemary, a few sprigs, leaves stripped from stems 1/2 cup sliced almonds, 4 ounces, a couple of handfuls 1 tablespoon red wine vinegar, a splash 1 tablespoon extra-virgin olive oil, a good drizzle Instructions: Cut the tops of the tomatoes and seed with a spoon to hull them completely of seeds and liquid. Season the inside of the tomatoes with salt and pepper. Place parsley in a food processor. Add garlic, lemons zest, red pepper flakes, salt, rosemary almonds, vinegar and oil to the processor. Pulse grind the mixture to combine. Stuff 1/4 of the gremolade into each tomato and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 56772,"Sweet Apple Fritters 1 1/2 cups all-purpose flour, plus more for dredging 2 tablespoons confectioners' sugar, plus more for dusting
1 1/2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice
1/4 teaspoon fine salt 1/8 teaspoon freshly grated nutmeg 1 1/2 cups sparkling cider 1 teaspoon pure vanilla extract Vegetable oil, for deep-frying 3 tart cooking apples, such as Granny Smith, Gravenstein, Honeycrisp or Braeburn Cinnamon sugar, for dusting, optional
Instructions: Whisk together the flour, confectioners' sugar, baking powder, cinnamon, allspice, salt and nutmeg in a large bowl. Pour in the cider and vanilla extract, and whisk to make a smooth batter. Preheat the oven to 200 degrees F.
Pour enough oil into a heavy-bottomed soup pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil registers 360 degrees F.
Peel, core and slice the apples into rounds, about 1/3-inch thick. Put some flour in a shallow bowl. Working in batches, dust the apple slices in the flour, then dip in the batter to evenly coat. Carefully add to the oil. Fry, turning once, until golden and crisp, about 5 minutes. Transfer to a rack set on a baking sheet, and keep warm in the oven. Repeat the process until all of the apples are cooked, allowing the oil to return to 360 degrees F between batches.
Dust with confectioners' sugar or cinnamon sugar and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 56773,"Espresso Nightcap with Vanilla Whipped Cream 1 1/4 cups whole milk 1/2 cup heavy cream 1 1/4 cups espresso 1 cup amaretto liqueur 1/2 cup whipping cream 2 tablespoons powdered sugar 1 teaspoon pure vanilla extract Instructions: For the Espresso Nightcap: Combine the milk, heavy cream, espresso, and amaretto liqueur, in a medium saucepan. Place over low heat, stirring constantly until hot but not boiling, about 3 to 5 minutes. For the Vanilla Cream: In a large mixing bowl, beat the cream until thick Add the powdered sugar and vanilla. Continue to beat until cream holds soft peaks. To serve: Pour the Espresso Nightcap into 4 (8-ounce) mugs. Dollop with the Vanilla Whipped Cream and serve immediately. ","[Barolo, Barbaresco, Chianti, Rioja]" 56774,"Roasted Sausages and Grapes 1 1/2 pounds Italian hot sausage 1 1/2 pounds Italian sweet sausage 3 tablespoons unsalted butter 5 to 6 cups (2 pounds) red or green seedless grapes, stems removed 2 to 4 tablespoons dry red wine, preferably Chianti 3 tablespoons balsamic vinegar Fresh Foccaccia or Ciabatta bread, to serve Instructions: Preheat the oven to 500 degrees. Parboil the sausages in water to cover for 8 minutes to rid them of excess fat. Melt the butter in a large heatproof roasting pan, add the grapes, and toss to coat. Over moderately high heat add the wine. Stir with a wooden spoon for a few minutes until the wine has reduced by half. Using tongs, transfer the parboiled sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly. Roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes. Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar. Scrape up any browned bits on the bottom of the roasting pan, and allow the vinegar and juices to reduce until they are thick and syrupy. With a slotted spoon, transfer the sausages and grapes to a serving platter. Pour the sauce over the sausages and grapes and serve immediately, accompanied with fresh bread. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 56775,"Crisp Romaine Salad with Tangy Vinaigrette 1/4 cup extra-virgin olive oil 1/4 cup apple cider vinegar
1 teaspoon lemon zest and 3 tablespoons lemon juice, from 1 to 2 lemons 1 tablespoon whole grain mustard
1 small shallot, finely diced
Kosher salt and freshly ground black pepper
2 romaine hearts, cut into bite-size pieces
1/4 cup chopped fresh chives
1/4 cup sliced radishes
1/3 cup freshly grated Parmigiano-Reggiano
Instructions: Add the olive oil, vinegar, lemon zest, lemon juice, mustard, shallot, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a glass jar, screw on the lid and shake vigorously to emulsify. Add the lettuce, chives and radishes to a large serving bowl. Add about half of the dressing and toss to combine. Add the Parmigiano-Reggiano and toss once again. Season with salt a pepper to taste. Serve extra dressing on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 56776,"Dover Sole a la Meuniere 1 fresh Dover sole, cleaned 1 cup flour 1 1/2 ounces olive oil Salt and pepper (to season flour) 2 ounces whole butter 1/2-ounce white wine 1/2 lemon, juiced 1 tablespoon chopped parsley Salt and pepper, to taste Instructions: Preheat oven to 350 degrees F. Lightly dredge Dover sole in seasoned flour. Heat 1 1/2-ounces of olive oil in a medium pan until it begins to smoke. Saute sole until golden brown on each side (about 1 to 2 minutes per side). Finish in oven for 4 minutes. Debone sole. Sauce: Add 2 ounces of whole butter to a small fry pan and heat until the butter gets brown. Add white wine, lemon, parsley salt and pepper. Pour over sole. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56777,"Pau Pau\u2019s Steamed Cupcakes (Fa Gao) 1 1/4 cups pancake mix, such as Bisquick 1 1/4 cups all-purpose flour 2/3 cup firmly packed dark brown sugar 1 1/3 cups water Instructions: Prepare your steamer setup: Fill a heavy-bottomed pot (the same diameter as your steamers) with 3 to 4 inches water. Bring the water to a rapid boil. Line 10 individual 3-inch cupcake molds with paper liners and arrange in 2 bamboo steamers. In a medium mixing bowl, whisk the pancake mix, flour, brown sugar and water until smooth. (The batter should be thick but runny.) Divide the batter evenly between the molds, filling each about three-quarters full. Stack the bamboo steamers and cover with the lid. Steam for 15 minutes. Lift the lid, remove the steamers and allow the cupcakes to cool for 5 minutes. Serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 56778,"Jalapeno and Cheddar Cornbread 1 tablespoon unsalted butter, plus additional for topping 1 cup gluten-free all-purpose flour blend 1 cup finely ground cornmeal 1 tablespoon superfine sugar 2 teaspoons gluten-free baking powder 1/4 teaspoon salt 1/2 teaspoon baking soda 2/3 cup buttermilk 2 large eggs plus 1 large egg white, lightly beaten 1 cup grated cheddar cheese 1/2 cup canned creamed corn 3 small green onions, thinly sliced 2 to 3 jalapeno chiles, seeded, deveined and finely chopped Instructions: Preheat the oven to 400 degrees F. In a 10-inch cast-iron skillet over medium-low heat, melt 1 tablespoon butter. If using an 8-inch-square baking dish instead, simply grease the bottom of the dish with some of the butter and place the remainder in the bottom of the dish. Set the skillet or dish aside. Sift the flour blend, cornmeal, sugar, baking powder, salt and baking soda together into a large bowl. In a small bowl, mix the buttermilk and eggs together well. Fold the wet ingredients into the dry ingredients to thoroughly mix. Fold in the cheese, creamed corn, green onions and chiles and stir until well combined. Pour the mixture into the prepared skillet or baking dish and dab a bit more butter on top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Leave to cool in the pan or dish a few minutes before slicing and serving while warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]

" 56779,"Italian Club Sandwiches 1 tablespoon olive oil 4 ounces thinly sliced pancetta, diced 6 large eggs, at room temperature 1/4 cup whipping cream 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup mayonnaise 1/4 cup chopped fresh chives 8 (1/2-inch-thick) slices rosemary-olive bread 2 cups arugula 4 slices provolone cheese 8 slices tomato, about 2 medium tomatoes Instructions: Frittata: In a nonstick 10-inch skillet, heat the oil over medium heat. Add the pancetta and cook, stirring frequently, until golden brown and crispy, about 6 to 8 minutes. While the pancetta is cooking, in a medium bowl, whisk together the eggs, whipping cream, salt and pepper. Pour the egg mixture over the cooked pancetta and stir once to incorporate. Cook the egg mixture, without stirring, until the eggs are almost set and the bottom is golden brown, about 5 to 6 minutes. Slide the frittata onto a dinner plate and invert back into the skillet until cooked through, about 3 to 4 minutes longer. Transfer the frittata to a cutting board and cut into 4 wedges. Mayonnaise: In a small bowl, combine the mayonnaise and chives until smooth. To assemble the sandwiches: Divide the mayonnaise mixture and spread it evenly over 1 side of each bread slice. Arrange the arugula, a slice of cheese and 2 tomato slices on 4 of the bread slices. Lay the frittata wedges on top of the tomatoes. Cover with the remaining bread slices and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 56780,"Spiced Apple Chips 1/4 teaspoon ground aniseed 1/4 teaspoon ground ginger
1/4 teaspoon pumpkin pie spice
Pinch kosher salt
2 Goldrush or Pink Lady apples
Instructions: Preheat the oven to 225 degrees F. Line two cookie sheets with parchment. In a small bowl, combine the anise, ginger, pie spice and salt. Using a mandoline, slice the apples 1/8-inch thick. Arrange the apples on the prepared cookie sheets, making sure they are close but not touching. Sprinkle the apples with the spice blend. Bake for 1 hour. Flip the apples and bake until crispy, another 1 hour to 1 hour 15 minutes. Cool completely. Store in an airtight container for up to 3 days. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 56781,"Pork Banh Mi 2 tablespoons crushed garlic 2 tablespoons lime juice 2 tablespoons fish sauce 2 tablespoons soy sauce 2 tablespoons sriracha 2 tablespoons sugar 2 teaspoons salt One 12-ounce bottle rice wine vinegar 2 pork chops, halved lengthwise, bone removed 1 tablespoon olive oil 1 tablespoon salt 1 tablespoon sugar Pinch red pepper 6 to 8 radishes, julienned 4 jalape?os, thinly sliced 3 carrots, julienned Mayonnaise, for the sauce Sriracha, for the sauce 2 loaves French bread English cucumber, thinly sliced, for topping Instructions: For the pork: Combine the garlic, lime juice, fish sauce, soy sauce, sriracha, sugar, salt and 2 tablespoons vinegar in a bowl and mix well to combine. (Reserve the rest of the bottle of vinegar for the pickles, below.) Pound out the pork chops using a meat tenderizer until they are 1/2 to 1 inch thick. Add the pork to the marinade and turn to fully coat. Marinade for 10 minutes, or up to 30 minutes. Remove the pork from the marinade. Heat the olive oil in a cast-iron skillet over medium-high heat, then sear the pork chops for 3 to 4 minutes per side. Set aside to rest. For the pickles: Put the salt, sugar, red pepper and the remainder of the bottle of vinegar in a saucepan. Heat until the mixture comes to a low boil, then add the radishes, jalape?os and carrots. Bring to a boil, then remove from the heat and drain. To assemble: Combine the mayo and sriracha in a small bowl to taste. Halve the French bread and spread with the sriracha mayo on both the tops and bottoms. Top with the cucumbers. Slice the pork and lay the slices on the cucumbers. Top with the pickled vegetables and the other half of the French bread.
","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 56782,"Louisiana Burger 1/2 cup prepared mayonnaise 1 tablespoon Dijon mustard 1 tablespoon whole-grain mustard 1 teaspoon hot sauce, or more if desired 5 cornichons, diced 1 green onion, white and pale green part, finely chopped 1 tablespoon finely chopped flat-leaf parsley Salt and freshly ground black pepper 1 tablespoon sweet paprika 2 teaspoons freshly ground black pepper 2 teaspoons kosher salt 1 teaspoon dried thyme 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon cayenne pepper 1 1/2 pounds ground chuck 2 tablespoons canola oil, plus more for brushing 8 paper thin slices pepper jack cheese 4 buns, split 8 slices thinly sliced tasso ham 1 red onion, peeled and cut into 1/4-inch thick slices Instructions: Mayonnaise: Whisk together the mayonnaise, mustards, hot sauce, cornichons, green onion and parsley in a small bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour. Burger: Stir together the paprika, pepper, salt, thyme, garlic powder, onion powder and cayenne in a small bowl. Mold the meat into patties. Brush with oil, season both sides with salt. Sprinkle 1 side of each patty with the spice mixture, making sure to rub the spices into the meat, then drizzle with oil before grilling. Preheat grill to high. Heat the 2 tablespoons of oil in a cast iron skillet on top of the grates of the grill until it begins to shimmer. If using cast iron pan, place the burger in the pan and cook until slightly charred and the spices have formed a crust, about 1 1/2 minutes (be careful not to burn the spices.) Turn the burger over, lower the heat to medium and continue cooking to desired doneness. If using a grill, grill the burgers on the grates of the grill for about same amount of time. Top each burger with 2 slices of cheese during the last 30 seconds of cooking, until cheese is melted. Put the burgers on the buns, top with the ham, some of the onions and some of the mayonnaise sauce and potato chips. Use a skewer to hold the burger together. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 56783,"Chicken Sausage and Collard Stuffed Shells Kosher salt and freshly ground black pepper 3 tablespoons olive oil
1 pound mild or hot Italian chicken sausage, casings removed
2 1/2 cups ricotta
1/3 cup grated Parmesan, plus more for serving
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 large egg yolk
One 12-ounce box jumbo pasta shells (about 34 shells)
1 bunch collard greens, stemmed and sliced into ribbons
3 cloves garlic, minced
Nonstick cooking spray, for the baking dish
One 24-ounce jar roasted garlic pasta sauce One 8-ounce package shredded mozzarella cheese
Chopped fresh parsley, for garnish, optional
Instructions: Bring a large pot of salted water to a boil. Add 2 tablespoons of the olive oil to a medium pan over medium heat. Crumble and cook the sausage in the pan until browned through, 7 to 8 minutes. Set aside to cool slightly.
In a large bowl, stir together the cooked crumbled sausage, ricotta, Parmesan, Italian seasoning, garlic powder, egg yolk and a pinch of salt and pepper until well combined. Cover and refrigerate.
Cook the pasta shells in the boiling water according to the package instructions, then use a slotted spoon or spider to move the pasta to a strainer. Set aside 1/4 cup of the pasta water. Prepare a bowl of ice water.
In the same water you boiled the pasta, blanch the collard greens for 2 minutes. Use a slotted spoon to move the greens to the bowl of ice water. Wait 5 minutes, then drain and squeeze out excess water.
In the meantime, heat a medium skillet over medium heat. Add the remaining 1 tablespoon olive oil and cook the garlic until fragrant, 30 to 45 seconds. Add the collard greens to the skillet, reduce the heat to low and cook until bright green, 5 to 10 minutes. Add the reserved pasta water, cover with a lid and simmer until the collards are tender and deep green and most of the water has evaporated, another 10 minutes. Remove from the heat and allow to cool completely.
Preheat the oven to 350 degrees F.
When ready to assemble, spray a 9-by-13-inch flameproof baking dish with nonstick cooking spray. Spread one-third of the pasta sauce on the bottom of the dish.
Add the greens to the ricotta and sausage mixture and mix to combine. Carefully stuff the pasta shells with the filling (1 1/2 to 2 tablespoons each) and add to the bottom of the baking dish on top of the sauce. Pour the rest of the pasta sauce on top and finish by sprinkling with the mozzarella.
Cover with foil and bake for 25 minutes, then uncover and bake until golden brown, an additional 10 minutes. If you\u2019d like a more browned topping, turn the broiler on for the last couple of minutes. Let stand 5 to 10 minutes before serving. Sprinkle with parsley if using and extra Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 56784,"Grilled Chicken Kebabs 2 pounds skinless, boneless chicken breasts, trimmed of any fat and cut into cubes 1/2 cup extra-virgin olive oil 3 tablespoons fresh lemon juice 1 small onion, grated 1/2 teaspoon freshly ground cinnamon 1/2 teaspoon freshly ground cardamom seeds (from about 20 pods) 1 teaspoon dried or fresh thyme leaves Salt and freshly ground black pepper 1 teaspoon freshly ground cumin seeds, optional 1 teaspoon Baharat, recipe follows 1/2 teaspoon paprika 1/4 cup black peppercorns 1/4 cup allspice berries 2 teaspoons ground cinnamon 1 teaspoon freshly grated nutmeg Instructions: Marinate the chicken cubes in a glass or ceramic bowl or pan with the olive oil, lemon juice, onion, cinnamon, cardamom, thyme, salt, pepper, cumin, if using, Baharat, and paprika for 6 hours, covered, in the refrigerator, turning the cubes occasionally. Preheat a gas grill for 15 minutes on high or prepare a hot charcoal fire. Skewer the chicken cubes so they touch each other but do not press against each other. If possible, use a skewer rack so the chicken grills without touching the grilling grate. Grill until golden brown, 20 to 30 minutes, turning frequently. Serve hot. Grind the peppercorns and allspice together and blend with the cinnamon and nutmeg. Store in a jar in your spice rack, away from sunlight. It will lose pungency as time goes by, but, properly stored, it will be good for many months. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]

" 56785,"Bulgogi with Carrots and Snow Peas 1 pound beef tenderloin, boneless 1 tablespoon sesame seeds 3 scallions, chopped 2 garlic cloves, minced 2 teaspoons rice wine vinegar 1 1/2 tablespoons water 3 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon sesame oil 1/2 teaspoon pepper 2 tablespoons oil 1 tablespoon fresh ginger, minced 1 tablespoon garlic, minced 3 carrots, peeled and sliced on diagonal 1/4 cup water 1/4 pounds snow peas Instructions: Wrap beef in plastic wrap and freeze until firm (but not rock hard). Once firm, slice beef thinly across the grain. Place in baking dish. In a small skillet toast sesame seeds. To create marinade, in small bowl combine scallions, garlic, vinegar, water, soy sauce, sugar, sesame oil and pepper. Stir well. Pour marinade over beef. Let sit for 30 minutes In separate skillet heat oil. Add ginger and garlic and cook until aroma is released. Add carrots and 1/4 cup water. Simmer until carrots are tender, about 2 minutes. Add snow peas and simmer until tender, about 2 minutes. Remove beef from baking dish and grill until brown around edges, about 30 seconds per side. Add vegetables to beef. Stir and sprinkle with sesame seeds. Serve with boiled white rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56786,"Grilled Halloumi with Spicy-Sweet Peppers 1/2 cup finely chopped jarred roasted red peppers 1 teaspoon chopped Calabrian cl peppers packed in oil 1 clove garlic, finely grated 4 teaspoons fresh lemon juice 2 tablespoons extra-virgin olive oil, plus more for the grill Kosher salt 1 8-ounce block halloumi cheese, patted dry and cut into 1/2-inch planks Torn fresh basil and mint, for topping Warm sliced baguette or ciabatta, for serving Instructions: Preheat a grill to medium high. Combine the roasted peppers, Calabrian chiles, garlic, lemon juice and olive oil in a small bowl. Season with salt, stir and set aside. Oil the grill grates. Grill the halloumi until well marked and warmed through, 2 to 3 minutes per side. Remove to a platter. Spoon the red pepper mixture over the cheese and top with basil and mint. Serve with bread. ","[Vermentino, Sauvignon Blanc, Albari?o, Verdejo]" 56787,"Angel Cake with Blackberries and White Currants 6 eggs, separated 1 cup sugar 1 teaspoon vanilla extract 1 cup sifted all-purpose flour Blackberries and white currants, for serving Whipped cream, creme fraiche, parfait or ice cream, for serving Instructions: Preheat the oven to 400 degrees F. Grease and line a 9-inch springform pan.
Beat the whites to stiff peaks in a bowl. Beat in the yolks, one by one. Continuing to beat, add the sugar and vanilla, and finally the flour. You should have a very high, moussy batter.
Pour the batter into the pan and bake until golden on top, risen high, and a toothpick inserted in the center comes out clean, about 1 hour. Be sure it is fully cooked when you take it out - it is a big cake. Let the cake cool 15 minutes. Remove the sides of the pan and let cool completely. Transfer the cake to a serving platter.
Cover with blackberries and white currants. Serve with whipped cream, creme fraiche, parfait, or ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 56788,"Fried Green Tomatoes with Horseradish Cream 4 large green tomatoes 1 cup white cornmeal 1 cup panko bread crumbs 2 1/2 teaspoons kosher salt, divided 2 teaspoons freshly cracked black pepper 1/2 teaspoon cayenne pepper 1 cup buttermilk 1 cup yogurt, divided 1 cup sour cream 1/4 cup horseradish 1 teaspoon lemon zest 2 tablespoons lemon juice, freshly squeezed 1 quart corn oil, for frying Instructions: Wash, dry and slice the tomatoes into 3/8-inch thick. Transfer the tomatoes to a paper towel to drain. Combine the cornmeal, panko bread crumbs, 1 teaspoon salt, pepper, and cayenne in a shallow bowl. In a second shallow bowl, combine the buttermilk and half of the yogurt. Meanwhile, combine the sour cream, remaining yogurt, horseradish, lemon zest, lemon juice and 1/2 teaspoon of the salt to make the horseradish cream. Cover and refrigerate until serving. Heat the oil in a cast iron pan to 365 degrees F. Dip the sliced tomatoes in the buttermilk mixture and shake off any excess. Press them into the panko mixture and repeat until all the tomato slices have been coated. Carefully lower the battered slices, in batches, into the hot oil. Cook for 2 to 3 minutes on both sides, then move them to a wire rack to drain. Sprinkle them with remaining salt while they are still hot. Arrange them on a serving platter and serve immediately with the horseradish cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56789,"Lobster Bisque 3/4 cup butter 1/2 cup diced carrots 1/2 cup diced celery 1/3 cup finely chopped onions Two lobsters, 1 and 1/4 pound each and separated into tail, claws, and chest pieces 1/4 cup cognac plus 1 tablespoon 2 cups white wine 2 cups water 2 cloves garlic, peeled and crushed 2 tablespoon roughly chopped tarragon 1 bay leaf Drained tomatoes from a 28-ounce can Salt and pepper 1/3 cup long grain white rice 1 cup light cream 1 cup milk Instructions: Melt 1/4 cup butter in a large saucepan. Add the carrots, celery and onions and cook until soft, about 10 minutes. Add sections from 2 lobsters to pan and saute until shells turn red. Remove pieces from pan when cool enough and remove meat from tails and claws and reserve it. Chop shells into smaller pieces and add to pan. Add 1/4 cup cognac and ignite. Then add the white wine, water, garlic, tarragon and bay leaf. Crush the drained tomatoes with hands and add to pot. Season with salt and pepper. Simmer over low heat for 45 minutes, but do not allow liquid to boil. Remove as many pieces of shell as possible. Put soup through food mill and return milled broth to pan. Add the reserved lobster meat and 1/3 cup long grain white rice. Simmer over low heat another 45 minutes, or until reduced to 2 cups. Pulse shells in a food processor until finely chopped. Melt 1/2 cup butter in a saute pan, add chopped shells and saute 5 minutes. Strain, reserving butter and discarding shells. Transfer reduced lobster-rice mixture to blender and puree. Strain the puree through a sieve over a mixing bowl and return broth to pot. Add the lobster butter and stir well. Add 1 tablespoon of cognac and heat for 5 to 7 minutes. Add the light cream and milk. Heat through, but do not boil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 56790,"Chocolate, Peanut Butter and Banana Cupcakes 1/4 cup creamy peanut butter (recommended: Skippy) 1 cup sliced and firmly packed, ripe banana 1 tablespoon canola oil 3 tablespoons water 1 large egg 1 tablespoon Dutch process cocoa powder 1 (9-ounce) package devil's food cake mix without pudding (recommended: Jiffy) 2 1/2 tablespoons softened unsalted butter 1/4 cup creamy peanut butter (recommended: Skippy) 1/3 cup plus 2 1/4 teaspoons powdered sugar 1 1/2 to 2 teaspoons whole milk 2 1/2 tablespoons roasted and lightly salted chopped peanuts 10 dried banana chips Instructions: Preheat oven to 375 degrees F. Place a medium-sized platter in the freezer. Line 10 standard (2 3/4-inch wide) muffin cups with paper liners. Set aside. To make the cupcakes, in a medium bowl and with an electric mixer, beat the peanut butter, sliced banana, oil and water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. On low speed beat in the egg, cocoa powder and the cake mix. Increase speed to medium-high and beat for 1 minute or until batter is well blended. Spoon an equal amount of batter into the lined muffin cups, filling each about 2/3 full. Bake on the center rack for 15 to 20 minutes or until a wooden pick inserted into the center of cakes comes out clean. Remove cupcakes from the pan and place on the platter in the freezer. Freeze for 8 minutes to quickly cool the cupcakes. While the cakes cool, make the frosting, with an electric mixer beat together the butter and peanut butter until smooth. Gradually beat in the powdered sugar and 1 1/2 teaspoons milk until frosting reaches a spreadable consistency. (If needed, add up to an extra 1/2 teaspoon of milk to make frosting smooth.) Frost cupcakes. Sprinkle the tops with an even amount of the chopped peanuts. Garnish the tops of each cake with a dried banana chip. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 56791,"Serendipity's Frozen Hot Chocolate 1 1/2 teaspoons each: sweetened Van Houton cocoa and Droste cocoa 1 1/2 tablespoons sugar 1 tablespoon sweet butter 1/2 cup milk 3 Godiva flavors, dark and light chocolate to taste 1/2-ounce each of the following worldclass chocolates: Callebaux, Valhrona, Lindt, Cadbury, Aston Berg, Freia, Marabo, Girardelli, Cocoa Barry 1 generous ladle of the Blend of imported chocolates 1/2 pint milk 1/2 quart crushed ice Instructions: Melt the first two cocoas with sugar and butter in a double boiler, creaming to a smooth paste. Add all remaining chocolates and continue melting, slowly dribbling the milk into the mixture, stirring constantly until smooth as silk. Cool to room temperature and use for Frozen Hot Chocolate, substituting 1/2 cup milk for 1/2 pint milk; In a quart blender place all ingredients; blend. As texture smoothens , add more milk or ice to achieve desired consistency. When a thick stage is reached, pour into a grapefruit bowl, top with a mound of whipped cream, sprinkle with grated chocolate. Insert two straws for sipping and an iced teaspoon for devouring.; ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 56792,"Spicy Margarita 1 tablespoon Spicy Salt, recipe follows 3 ounces tequila 2 ounces freshly squeezed lime juice 1 ounce Simple Syrup, recipe follows 1/2 to 1 teaspoon orange liqueur 1/4 cup kosher salt Finely grated zest of one lime 1/4 teaspoon ancho cl powder 1/4 teaspoon chipotle cl powder Combine the salt, lime zest, ancho cl powder and chipotle cl powder in a small bowl. 1 cup sugar Combine the sugar and 1 cup water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Let cool. Store in a sealed container in the refrigerator for up to 1 month. Combine the sugar and 1 cup water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Let cool. Store in a sealed container in the refrigerator for up to 1 month.
Instructions: Put the Spicy Salt on a plate. Dip the rim of a chilled margarita glass into the mixture to coat the edge. Fill a cocktail shaker with ice. Add the tequila, lime juice, Simple Syrup and orange liqueur. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Strain the margarita into the prepared glass. ","[Tequila, Mezcal, Cava, Sauvignon Blanc]" 56793,"Lightened-Up Chicken Piccata 1 pound chicken scaloppini (about 4 ounces each) Kosher salt and freshly ground black pepper 1 tablespoon plus 1 teaspoon all-purpose flour, divided 3 teaspoons extra-virgin olive oil 2 garlic cloves, finely chopped 1/2 cup low-sodium chicken broth Finely grated zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice 1 teaspoon white wine vinegar 2 tablespoons chopped fresh parsley, plus more for garnish 1 tablespoon capers, drained and rinsed 1 tablespoon unsalted butter Baby arugula for garnish Whole-wheat angel hair pasta or roasted potatoes, for serving Instructions: Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets until opaque throughout, 1 to 2 minutes per side. Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.
Add the remaining teaspoon oil and garlic to the same skillet; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.
Serve chicken with the sauce. Toss the arugula and freshly grated lemon zest with a light drizzle of olive oil; season to taste with salt and pepper, scatter over chicken. Serve with pasta or potatoes as desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 56794,"Midsummer's Night Marzipan with Rose Petals 1/2 cup almond paste 1 egg white* 3 cups confectioners' sugar 1/3 cup water 1/3 cup light corn syrup 1 cup rose petals which have not been sprayed with any pesticides or fungicides 1 cup fresh mint leaves 2 tablespoons powdered sugar Instructions: For the marzipan: Knead together almond paste, egg white and confectioners' sugar. Mix food coloring, as desired, to make secondary colors such as purple and orange. Divide marzipan dough and color with food coloring. Mold into fruit shapes and place on a lightly oiled baking sheet. Use brushes to paint detail on \fruits.\ Let dry for 1 hour before glazing marzipan. For the glaze, combine water and corn syrup in a small saucepan. Heat to a boil, then immediately remove from heat and brush the marzipan with the glaze. Let dry for 30 minutes. Pair the rose petals with mint leaves and sprinkle with powdered sugar. Arrange marzipan around. ","[Riesling, Moscato, Vinho Verde, Cava]" 56795,"Vegetable Curry 2 tablespoons vegetable oil 1 large onion, chopped 1 teaspoon curry powder 1/2 teaspoon pepper 1 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon ground cumin 2 bay leaves 2 medium carrots, chopped 1/2 cup sliced snow peas or sugar snap peas 1/2 pound green beans, sliced into 1-inch pieces 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1/2 pound broccoli florets, cut into 1/4-inch pieces 1/2 pound zucchini 3 celery stalks, chopped 1/2 cup lemon juice Instructions: In large, nonstick skillet, add oil and heat over medium heat to high heat. Add onions and saute until soft, about 3 minutes. Add curry powder, pepper, salt, ginger, cumin and cook about 1 minute. Add the bay leaves and the vegetables. Cover with the juice and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 to 20 minutes. Remove cover and continue cooking a few more minutes to remove some of the liquid. Remove bay leaves before serving with rice. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chenin Blanc]" 56796,"Warm Picnic Burritos (\Burritos De Machaca) 2 tablespoons Maggi sauce* or 1 tablespoon soy sauce, plus 1 tablespoon Worcestershire sauce 2 tablespoons water 4 tablespoons fresh lime juice 3 garlic cloves, minced 1 serrano cl, stemmed, seeded, and minced Salt and freshly ground black pepper 1/2 cup olive oil 1 (2 to 3-pound) skirt steak, trimmed and cut into 3 pieces 3 tablespoons vegetable or olive oil 1 1/2 cups diced onion 1 cup diced red bell pepper 2 serrano chiles, stemmed, seeded, and minced 1 cup beef broth 1 can diced tomatoes with juice 1/2 teaspoon dried oregano 12 (6-inch) flour tortillas Lime wedges, for serving Instructions: Combine the Maggi sauce, water, lime juice, garlic, cl, salt, and pepper, to taste, in a medium-size bowl. Slowly add the 1/2 cup of olive oil, whisking constantly. Add the beef to the marinade, making sure each piece is coated with the mixture. Transfer the meat and the marinade to a quart-size freezer bag. Seal and refrigerate for at least 8 hours or preferably overnight. Allow the meat to come to room temperature before cooking, about 30 minutes. Remove the meat from the marinade and pat dry with paper towels. Discard the marinade. In a large heavy pot, heat the vegetable oil over medium-high heat. Sear the meat on all sides, a few pieces at a time, about 4 minutes per side. Transfer the browned meat to a platter and set aside. Add the onions, peppers, garlic, and chiles to the hot pan. Saute for 5 minutes, then add the beef broth, tomatoes, oregano, salt and pepper, to taste. Mix well, then return the meat to the pan. Bring to a boil, reduce the heat, cover, and simmer slowly until the meat is very tender, about 2 hours. Transfer the meat to a cutting board and allow to rest until cool enough to handle, about 15 minutes. Continue to cook the onion mixture until most of the liquid has evaporated, about 10 minutes. Using your fingers or 2 forks, shred the meat into 2-inch-long pieces. Return the shredded meat to the pot, stir to combine, and cook until meat is very hot, about 3 minutes. Warm the tortillas over a burner or in a dry skillet over medium heat for 20 seconds. Put about 2 tablespoons of the meat mixture in the center of each tortilla, and roll into a thin burrito. Arrange them on a serving platter and garnish with lime wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 56797,"Key Lime Cupcakes 1/2 cup granulated sugar 1 large egg plus 1 egg yolk 1/4 cup fresh Key lime juice (from about 8 Key limes) 2 teaspoons cornstarch 4 tablespoons unsalted butter, cut into pieces 1 teaspoon grated Key lime zest (from about 2 Key limes) Pinch of salt 12 chocolate wafer cookies 12 tablespoons unsalted butter, at room temperature 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup granulated sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract 1 teaspoon grated Key lime zest 2 tablespoons fresh Key lime juice (from about 4 Key limes) 1/3 cup buttermilk 1 stick unsalted butter, at room temperature 3 1/4 cups confectioners' sugar 1/4 cup sour cream 1 tablespoon fresh Key lime juice Pinch of salt Key lime slices and grated zest, for topping Instructions: Make the lime curd: Combine the granulated sugar, egg and egg yolk, lime juice and cornstarch in a small saucepan. Cook over medium-low heat, whisking, until thick enough to coat a spoon, 8 to 10 minutes. Remove from the heat and whisk in the butter, a little at a time, until smooth. Strain through a fine-mesh sieve into a bowl, then stir in the lime zest and salt. Set in a larger bowl of ice and stir until the curd is completely cool. Press plastic wrap directly onto the surface; refrigerate until ready to use. Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Pulse the wafer cookies in a food processor until finely ground. Melt 2 tablespoons butter; add to the processor and pulse until the mixture comes together. Press about 1 tablespoon crumbs into each muffin cup. Sift the flour, baking powder, baking soda and salt into a medium bowl; set aside. Combine the remaining 10 tablespoons butter and the granulated sugar in a large bowl and beat with a mixer on medium-high speed until fluffy, 5 minutes. Reduce the speed to low; beat in the eggs, one at a time. Add the vanilla, lime zest and juice and beat until well combined. Add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture. Increase the speed to medium high and mix until combined. Divide the batter among the prepared muffin cups, filling each about three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Remove to a rack; let cool completely. Make the frosting: Beat the butter in a large bowl with a mixer on medium-high speed until fluffy, 5 minutes. Reduce the speed to low and beat in the confectioners' sugar. Increase the speed to medium high; add the sour cream, lime juice and salt and beat until fluffy, 2 more minutes. Place the lime curd in a pastry bag fitted with a 1/4-inch tip. Insert the tip into the center of each cupcake and squeeze to fill. Frost the cupcakes, then pipe more lime curd on top. Top with lime slices and zest. Cook's Note: Key limes are smaller and more tart than regular limes. If you can't find them, look for bottled Key lime juice and use regular lime zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 56798,"Fruity Morning Galette 1 sheet frozen puff pastry, thawed All-purpose flour, for dusting 2 tablespoons apricot jam
1 cup blueberries, plus more for garnish
1 cup blackberries, halved, plus more for garnish
1 cup quartered strawberries, plus more for garnish
1/4 cup sugar
2 tablespoons cornstarch
Juice of 1 lemon
2/3 cup granola
1/2 cup Greek yogurt
Fresh mint leaves, for garnish 2 tablespoons honey or maple syrup
Instructions: Preheat the oven to 425 degrees F. Roll out the puff pastry to 1/4 inch thick on a floured surface. Transfer the pastry to a 9-inch cast-iron skillet and gently press it into the skillet, allowing the extra to hang over the edges. Brush the pastry with the apricot jam. Place the blueberries, blackberries, strawberries, sugar, cornstarch and lemon juice in a bowl. Toss to combine, then transfer the mixture to the prepared skillet. Bake until the pastry is golden and the fruit is bubbling, 30 to 35 minutes. If the edges begin to get too dark, lightly cover with foil. Top with the granola and spoonfuls of yogurt. Garnish with mint and the extra berries. Drizzle with the honey, slice and enjoy. ","[Chardonnay, Riesling, Sauvignon Blanc, Ros]" 56799,"Mini Chocolate Cappuccino Hazelnut Cheesecakes 1 1/2 cups crushed chocolate wafers 1/3 cup butter, melted 2 (8 oz.) pkgs. cream cheese, softened 1/3 cup sugar 2 tbsps. Pillsbury BEST? All Purpose Flour 2 large eggs 1 1/2 tsps. vanilla extract 3/4 cup Jif? Mocha Cappuccino Flavored Hazelnut Spread 1 tbsp. unsweetened cocoa powder Instructions: HEAT oven to 325 degrees F. Line 12 muffin cups with foil bake cups. Stir crushed wafers and melted butter in medium bowl until evenly moistened. Spoon 2 tablespoons crumb mixture into each bake cup. Press onto bottoms and 1/2 inch up sides of bake cups. Chill 15 minutes. BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until fluffy. Add eggs and vanilla, beating just until blended. Remove 2 cups cheesecake filling from bowl; set aside. Add 1/2 cup cappuccino hazelnut spread to remaining cheesecake filling, beating until smooth. SPOON about 1 1/2 tablespoons cappuccino hazelnut filling into each crust. Top evenly with plain cheesecake filling. (Bake cups will be very full.) Bake 16 to 18 minutes or until filling is set. Cool in pan on wire rack 30 minutes. Cover and chill 1 hour or overnight. REMOVE cheesecakes from pan; remove foil bake cups. Sprinkle surface of cheesecakes with cocoa powder. Place remaining 1/4 cup cappuccino hazelnut spread in small heavy-duty resealable plastic bag. Microwave on HIGH 10 to 15 seconds to soften slightly. Cut very small corner off bottom of bag. Drizzle hazelnut spread over cheesecakes. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 56800,"Cheesy Chicken & Bacon Pull-Aparts 1 bag Popcorn Chicken - Any'tizers? snacks 12 yeast rolls, frozen 2 ounces Tyson? Fully-Cooked Bacon 1 cup cheddar cheese, shredded 2 tablespoons green onions, thinly sliced ranch-style salad dressing, optional for dipping Instructions:

1. Thaw frozen rolls according to package directions. 2. Prepare Tyson® Any'tizers® Snacks Popcorn Chicken according to package directions. Keep oven on set at 350°F 3. On a clean work surface lay out the thawed yeast rolls. 4. Press dough to flatten. Stuff each roll with 2 pieces of popcorn chicken. Evenly divide bacon, green onions and cheese. Stretch out the sides of each roll and overlap the filling to form a ball. 5. Place the 7 rolls, seam side down, in the bottom of the pan and top with 5 additional rolls seam side down. 6. Place the pan in the oven and bake 35-40 minutes, until the center is cooked thoroughly. 7. Carefully flip the pan on its side to remove the bread from the pan and place on a serving dish right side up. Serve with ranch dressing for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56801,"Smoked Salmon Filo Cups 45 frozen mini filo cups 8 ounces cream cheese, at room temperature 3/4 cup roughly chopped smoked salmon (about 4 ounces)
   1/2 cup creme fraiche
   1 tablespoon roughly chopped drained capers 1 tablespoon finely chopped shallot 1 teaspoon lemon zest plus 1 tablespoon lemon juice
   2 tablespoons chopped fresh dill
   2 tablespoons chopped chives
   Instructions: Preheat the oven according to the package instructions for the filo cups. Put the filo cups on a baking sheet and bake until golden brown and crispy according to the package instructions. Let cool. In a medium bowl, mix together the cream cheese, salmon, creme fraiche, capers, shallot, lemon zest and juice, 1 tablespoon of the dill and 1 tablespoon of the chives. Transfer the mixture to a ziptop bag. Cut an approximately 1-inch opening in the corner of the bag. Pipe the salmon mixture evenly among the filo cups, filling them to the top. Mix together the remaining dill and chives, then sprinkle some of the herbs on top of each cup to garnish. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56802,"Clams Oreganata 1/2 cup plain dry bread crumbs 2 tablespoons chopped fresh oregano 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh mint 1/2 cup extra-virgin olive oil, plus extra for drizzling Kosher salt and freshly ground black pepper 12 shucked Manilla clams, shells reserved Coarse salt, for lining baking sheet Instructions: Preheat oven to broil. In a large bowl gently toss bread crumbs, herbs, olive oil, salt and pepper. Be careful not to overwork the mixture. Set aside. Line a baking sheet with salt and arrange 12 clam shells. Put 1 clam in each shell and top with 2 tablespoons of the bread crumb mixture. Drizzle with olive oil. Broil 2 to 3 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 56803,"Vacherin 4 egg whites 1 cup sugar Pinch of salt 1 teaspoon cold water Powdered chocolate, for dusting 4 cups whipping cream 4 ounces flaked almonds 1 tin Creme de Marron (sweetened paste of chestnuts, available at specialty food shops) 1/2 cup light rum 1 (9-inch) round sponge cake Instructions: The Meringue Discs: Separate the whites from the yolks of egg, sift the flour, sift the chocolate powder. Heat the oven to 225 degrees F. Grease and dust a cookie sheet with flour. Place a plain nozzle in a piping bag. Make the meringues by whisking in a large bowl the whites of eggs until very stiff. Beat in the salt and water, and gradually start beating in the sugar little by little (if this is done too quickly the whites will lose their bulk and turn almost liquid). Fold in the last tablespoon of sugar. The mixture should now have a good gloss and be very \peaky. Now place the glistening white meringue mixture into the forcing bag and pipe it into two 9-inch circles (being the same diameter as the cake) on the cookie sheet and dust with the chocolate powder. The remaining mixture can then be piped into small animal shapes as decoration. Place the meringue mixture immediately into the preheated oven (225 degrees F.) on the middle shelf and bake for 2 1/2 hours. When ready the discs and animals should lift easily from the baking sheet and have a hollow sound when gently tapped, these can be cooled on a wire rack until required. They can also be stored in an airtight tin for several days, should you want to prepare this dessert ahead of time. Cream Filling: Whip the cream until stiff and divide the cream into 2 bowls. The almonds can be placed on a cookie sheet and broiled until golden brown and cooled. The sponge cake can now be split in 2 and the base lightly soaked with rum. Assembly: Place the base of the cake on a plate. Spread a little chestnut puree over this and then a good wallop of fresh cream from one bowl. Pop the second layer of sponge cake on top and sprinkle with rum. To the cream in the first bowl, add more of the chestnut puree and beat in very thoroughly. Blend together with rum. Scoop this on top of the cake. Take one layer of the baked cooled meringue and place this on top. From the second bowl, take the puree, whipped cream and spread a thick layer of this gently on top of the meringue disc. Lower the second round of meringue on top. To the remainder of cream, add the last of the chestnut puree and spread this over the sides of the vacherin and a thin layer over the top, using a palette knife. Gently press the flaked almonds over the sides. Decorate the top with meringue animals and dust with the chocolate powder. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 56804,"Chicken and Broccoli Stir-Fry 1 pound boneless, skinless chicken breast (about 2 breasts), sliced against the grain 2 cloves garlic, minced 1-inch piece peeled fresh ginger, minced 1 tablespoon soy sauce 2 tablespoons sugar 1 tablespoon, plus 1 teaspoon cornstarch 1 1/4 teaspoons kosher salt and freshly ground black pepper 1 tablespoon dry sherry 1 tablespoon dark sesame oil About 1/3 cup chicken broth or water 3 tablespoons vegetable oil 5 cups broccoli, trimmed sliced stalks (about 1/4-inch thick) and medium florets (keep the 2 cuts separate) Instructions: Toss the chicken with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the 1/3 cup broth or water. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 1 minute. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper, to taste. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate. Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and stir-fry until the chicken loses its raw color and gets a little brown, 3 to 4 minutes. Return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice. Serving suggestion: rice. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 56805,"Under-the-Sea Confetti Cake Nonstick cooking spray 5 cups cake flour (see Cook\u2019s Note) 5 teaspoons baking powder 1/2 teaspoons kosher salt 2 2/3 cups granulated sugar 6 sticks (1 1/2 pounds) unsalted butter, at room temperature 6 large eggs 1 tablespoon pure vanilla extract 2 1/2 cups milk 1 cup rainbow sprinkles 8 sticks (2 pounds) unsalted butter, softened 1 tablespoon pure vanilla extract (or any other flavor extract you want, or none) Pinch kosher salt 12 cups confectioners' sugar 1/3 cup whole milk, plus more as needed Cornstarch for dusting 3 pounds blue fondant 1 pound green fondant 1 pound white fondant 40 gumballs 1 pound red fondant 6 ounces pink fondant (or knead a bit of red and white fondant together to make pink) Instructions: For the confetti cake: Preheat the oven to 350 degrees F. Prepare three 10-inch cake pans by spraying them with cooking spray, then place a parchment paper circle in each cake pan, then spray again (this will make sure the cake layers don\u2019t stick). Preheat your oven to 350 degrees F. In a large bowl, sift the flour and baking powder together; this will make sure everything gets distributed nice and evenly in the batter. Set aside.
   In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, butter and salt on medium-high speed until it\u2019s nice and fluffy and light in color, 8 to 10 minutes, stopping a few times to scrape down the bowl and paddle with a rubber spatula. Reduce the speed to low and add the eggs one at a time, beating until completely combined and scraping down the sides of the bowl between additions. Increase the speed to medium-high for about 30 seconds once all the eggs are incorporated. Scrape down the bowl. Add the vanilla to the milk. Reduce the mixer speed to low. Alternating between the flour mixture and milk while the mixer is running, add half of the flour to the bowl and mix until combined, scrape the bowl, then add half the milk, scrape the bowl, then the remaining flour, scrape the bowl, then add the remaining milk. Scrape down the bowl. Scrape the batter off the spatula\u2014don\u2019t bang the spatula on the side of the bowl, as that will knock the air out of the batter! Gently fold in the sprinkles by hand with the spatula.
   Gently spoon the batter evenly into your prepared pans. Smooth the tops with a spatula. Bake until a toothpick inserted in each cake comes out with no crumbs sticking to it, 30 to 35 minutes. Cool the cakes on a wire rack for 10 minutes in the pans. Remove the cakes from the pans and cool completely on the rack, about 1 hour.
   For the American buttercream: On medium speed, beat the butter, vanilla and salt together in the bowl of a stand mixer fitted with the whisk until combined. Stop the mixer and add the confectioners\u2019 sugar 2 cups at a time, beating on low speed to combine. Stop the mixer and scrape down the bowl between each addition. Beat in the milk in 2 additions on low speed, then increase the speed to medium-high and whip until the mixture is light and fluffy. Add more milk a tablespoon at a time if the frosting seems too thick.
   To assemble the cake: Level the tops of the cake layers with a serrated knife or cake leveler. Adhere one of the cake layers to a cardboard cake round or cake plate with a dab of frosting to hold it in place. Frost the top of the layer with about 1 cup of the buttercream. Stack the second layer on top and repeat. Add the third layer and frost the top and sides with a thin coat of the buttercream (this is a crumb coat). Refrigerate until the frosting is firm, 20 to 30 minutes.
   Frost the top and sides of the cake with a thicker layer of buttercream and refrigerate again until very firm, about 1 hour.
   For the decorations: Lightly dust a work surface with cornstarch and roll out the blue fondant to a large circle about 22 inches in diameter and about 1/8-inch thick. Drape the rolled fondant over the top of the cake. Working from the top down the sides, lightly press and smooth the fondant over the cake with either a fondant smoother or your hands. Pop any air bubbles with a cake tester or toothpick and continue to smooth. Trim the excess fondant from the bottom of the cake with a pizza cutter. Set aside.
   Make waves from the green fondant by rolling some of the fondant into about a 4-inch-long tapered rope and curling in the tapered end to the base, making a spiral. Lightly flatten and trim the bottom of the wave to make a clean edge. Continue making more waves. Adhere the waves by dabbing a drop of water onto the backside of each and lightly pressing them around the base of the cake.
   Make clouds from the white fondant by making a small 1-inch ball of the fondant, press 1 gumball into the center and 2 to 3 more gumball around to make a cloud shape. Roll out another piece of the white fondant ?-inch thick and cover the gumballs, lightly pressing around, trim any excess from the bottom (save the trimmings for the octopus tentacles) and tuck the edges under to make a cloud shape. Continue making more clouds. Adhere the clouds around the sides of the cake, above the waves, with a dab of water.
   Make octopus tentacles by taking a piece of the red fondant and rolling it into a hot dog shape. Take a small piece of the pink fondant and roll it into a thin rope the same length as the red fondant and lightly flatten it with the heel of your palm. Press the pink fondant onto the red fondant, then roll it into a tapered rope about 10 inches long so it has a pink stripe on it. Continue making more tentacles. To make the suction cups for the tentacles, take little pieces of the white fondant and roll them in balls about the size of peas or small blueberries and make a little dimple in the center with the end of a ball tool. Adhere the balls along the pink stripe on each tentacle with little dabs of water. Attach the tentacles to the cake with dabs of water, or make it look like they are coming out of the top of the cake by using skewers.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56806,"Creamy Leek and Corn Orzo Kosher salt 1 cup orzo 4 tablespoons finely sliced washed leek (white and light green part only) 2 tablespoons unsalted butter 4 ears corn, top half of kernels cut from cobs and cobs scraped for milk 2 tablespoons chopped fresh parsley leaves Instructions: Bring a medium pot of boiling water to a boil over medium heat. Season the water with salt, then add the orzo and cook to al dente. Drain, reserving the cooking water. In another pot of boiling water, over medium heat, blanch the leeks for 1 or 2 minutes, then remove and shock in a bowl of ice water. Drain and set aside. In a skillet, over low heat, melt the butter and add the corn and scraped milk from all 4 cobs. Cook for 1 minute and add about 1 cup reserved pasta cooking water. Bring to a simmer and cook until thick and reduced, about 10 minutes, stirring occasionally. Add more pasta cooking water if gets too dry. Add the blanched leeks and heat through, about 1 minute. Add the orzo and toss to combine. Season with salt, to taste. Transfer the corn and orzo to a serving bowl, garnish with parsley and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 56807,"Cauliflower with Brown Butter and Crispy Crumbs 1 medium head cauliflower (about 2 pounds), cut into bite-size florets 2 cloves garlic, roughly chopped 6 tablespoons unsalted butter 1 1/4 teaspoons kosher salt 1/3 cup fresh bread crumbs (see Know-How, below) 3 tablespoons minced fresh flat-leaf parsley Freshly ground black pepper Lemon wedges Instructions: Preheat the oven to 450 degrees F. Put the cauliflower on a baking sheet and scatter the garlic on top. Melt the butter in a medium skillet and toss 2 tablespoons with the cauliflower and garlic; set the rest aside in the skillet. Toss the cauliflower with 1 teaspoon of the salt. Roast until the cauliflower is quite tender and the edges are starting to brown, 20 to 25 minutes. Transfer the cauliflower to a serving bowl.
   Reheat the remaining butter over medium-high heat until brown. Add the bread crumbs and cook, swirling the pan and tossing, until they are brown and crisp-this should take less than 1 minute. Pull the pan from the heat and toss the crumbs with the parsley and the remaining 14 teaspoon salt. Spoon crumbs over the cauliflower and season with pepper. Serve warm or room temperature with lemon wedges on the side.
   ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 56808,"Braised Lamb Stew 3 tablespoons olive oil, divided 1/4 teaspoon ground tumeric
   1/2 teaspoon ground cumin 1/8 teaspoon cayenne pepper 1/2 teaspoon ground cardamom
   1 teaspoon kosher salt 2 1/2 pounds boneless lamb shoulder or boneless leg of lamb, 1 1/2-inch cubes 1 onion, cut into 1-inch cubes 3 carrots, roughly diced 3 cloves garlic, minced 1 tablespoon ginger, minced 1 tablespoon tomato paste 1 (14.5-ounce) can chickpeas, drained 1 lemon, zested 2 cups chicken stock 1 cup dried apricots 1 tablespoon honey 2 tablespoons freshly chopped cilantro leaves Instructions: In a mixing bowl add 2 tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt. Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil. Add the cubed lamb to the bowl and toss around to coat well. Cover and set aside. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and sweat for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Stir in the tomato paste and chick peas, then return the lamb to the pot and stir in the lemon zest, chicken stock, apricots, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender. Sprinkle the stew with chopped fresh cilantro and serve right out of the pot. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 56809,"Spinach Artichoke Dip 8 tablespoons (1 stick) butter, plus more for buttering the casserole dish 1/4 cup minced garlic One 10-ounce bag fresh baby spinach Kosher salt and freshly ground black pepper Two 14-ounce cans artichoke hearts, rinsed, drained and quartered
   3 tablespoons all-purpose flour
   1 1/2 cups whole milk, plus more if needed One 8-ounce package cream cheese, softened 3/4 cup grated pepper Jack cheese, plus more for topping 1/2 cup crumbled feta
   1/2 cup grated Parmesan
   1/4 teaspoon cayenne Salted Pita Wedges, recipe follows, for serving 6 pita breads 1/2 cup olive oil
   1 tablespoon kosher salt
   Instructions: Preheat the oven to 375 degrees F. Butter a 9-inch round casserole dish. Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir the spinach around and cook for a couple of minutes until it wilts; season with salt and pepper. Transfer the spinach to a mesh strainer set over a bowl to drain. Set aside. Melt 2 tablespoons butter in the same skillet, throw in the quartered artichokes and cook over medium-high heat until the artichokes start to get a little color, about 3 minutes. Transfer the artichokes to the strainer with the spinach. In the same skillet or a different pot, melt the remaining 3 tablespoons butter and whisk in the flour until it makes a paste. Cook over medium-low heat for a minute or 2, then pour in the milk. Stir and cook until slightly thickened, about 3 minutes; splash in more milk if needed. Add the cream cheese, pepper Jack, feta, Parmesan and cayenne and stir until the cheeses are melted and the sauce is smooth. Chop the artichokes and spinach and add them to the sauce. Stir to combine. Pour the mixture into the prepared casserole dish. Top with extra grated pepper Jack and bake until the cheese is melted and bubbly, about 15 minutes. Serve with the Salted Pita Wedges. Preheat the oven to 375 degrees F. Cut the pita breads into 6 wedges each. Lay the wedges on a foil-lined baking sheet and brush both sides generously with the olive oil. Sprinkle both sides with salt, then bake until they're golden brown and crisp, 15 to 18 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 56810,"Bayou Stuffed Catfish with Cajun Beurre Blanc 1/2 pound jumbo lump crabmeat 1 loaf 3 by 6 by 1-inch baked cornbread 1 cup cooked spinach,chopped 1/4 cup pine nuts,toasted 1 tablespoon creole mustard Salt and pepper, to taste 6 (6-ounce) boneless catfish fillets, skinned 1 cup seasoned flour 1 cup buttermilk 2 cups fish fry mix Cajun beurre blanc (recipe follows) Lemon, for garnish 1 1/2 cups white wine 1 clove garlic, crushed 1 bay leaf 1 fresh lemon, halved 2 shallots, minced 1 pound butter, cut in 1-inch pieces I cup heavy cream 1 teaspoon black peppercorns, cracked 1 tablespoon blackened seasoning, see previous recipe Instructions: Mix together crabmeat, cornbread, spinach, pine nuts, mustard and salt and pepper. Lay fish skin side up and top with 2 1/2 ounces stuffing. Roll tightly and refrigerate until set. Dredge in seasoned flour, dip in buttermilk, and roll through fish fry mix. Deep fry at 350 degrees F until light brown. Remove to sheet pan and finish in a preheated 350 degree F oven until temperature of 150 degrees F. Top with 1 1/2 ounces cajun beurre blanc and garnish with lemon. In heavy saucepan, add all ingredients except butter and cream. Reduce the liquid over low heat. Add heavy cream and reduce by half. Slowly add butter, whipping continuously-alternating pan on and off flame. Strain and add seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]

" 56811,"Homemade Frozen Fish Sticks 1 1/2 pounds tilapia fillets 1 1/4 cups whole wheat breadcrumbs 1/3 cup sweetened shredded coconut 2 tablespoons yellow cornmeal 1 teaspoon mild curry powder Kosher salt 1 large egg white Nonstick cooking spray 1/3 cup 2-percent Greek yogurt 1 small carrot, peeled and finely grated 2 teaspoons sweet cl sauce 1 teaspoon low-sodium soy sauce 1 scallion, finely chopped Juice of 1/2 lime Kosher salt Instructions: For the fish sticks: Cut the fish into sticks about 3 inches long and 1/2-inch thick. Combine the breadcrumbs, coconut, cornmeal, curry powder and 1/2 teaspoon salt in the bowl of a food processor and pulse until the coconut is coarsely chopped. Dump out into a shallow dish. Whisk the egg white with 1 tablespoon water in another shallow dish.
Dip the fish into the egg white, shake off the excess and coat thoroughly in the breadcrumb mixture. Bake immediately, or refrigerate up to 1 hour before baking. To freeze, arrange the breaded fish sticks on a baking sheet and freeze until hard, 1 to 2 hours. Store in re-sealable freezer bags for up to 1 month.
For the sauce: Combine the yogurt, carrot, 1 tablespoon water, sweet cl sauce, soy sauce, scallions, lime juice and salt to taste. Wrap and refrigerate until ready to serve. Preheat the oven to 425 degrees F. Fit a rimmed baking sheet with a baking rack and spray with cooking spray. Generously spray the fresh or frozen fish sticks all over with cooking spray. Arrange on the baking rack and bake, flipping halfway through, until golden and crispy and cooked through, 15 to 20 minutes (if frozen, 20 to 25 minutes). Remove from the oven and season with salt. Serve with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56812,"Grilled White Anchovies with Lemon and Mint Salsa 1 pound fresh white anchovies or fresh sardines, scaled and cleaned * Kosher salt and freshly ground black pepper 2 tablespoons fresh thyme leaves 1/2 cup extra-virgin olive oil 4 lemons, supremed 1 red onion, finely diced 1 fresh red cl, finely chopped 1/4 cup roughly chopped fresh mint leaves 1/4 cup roughly chopped fresh cilantro leaves Pinch sugar Instructions: Rinse the anchovies, pat them dry, and place them on a plate. Season them with salt and pepper, sprinkle on the thyme leaves, and drizzle with 1/4 cup olive oil. Set them aside to marinate while you make the salsa. Combine the lemon supremes, red onion, cl, mint, and cilantro in a bowl. Add a pinch of sugar and some salt and pepper. Stir in 1/4 cup olive oil and mix well. Heat the grill or a grill pan. Grill the anchovies, carefully turning them over halfway through cooking, for about 10 to 12 minutes, or until cooked through. Remove to a platter and top with the lemon and mint Salsa. *Ask your fish monger to do this for you. ","[Vermentino, Sauvignon Blanc, Albari?o, Pinot Grigio]" 56813,"Roasted Cauliflower with Walnuts and Raisins 3 tablespoons extra virgin olive oil, plus more for brushing 1 teaspoon ground coriander 1 teaspoon ground cumin pinch of cayenne pepper 1 head cauliflower, cut into 1 to 2-inch long, 1/2-inch thick florets 4 garlic cloves, sliced 1/4 cup raisins, chopped 1/4 cup water 2 tablespoons white balsamic, or rice wine vinegar 1/4 cup chopped Italian parsley 1/2 cup Diamond of California? chopped toasted walnuts Instructions: Preheat oven to 400F. Brush a heavy large rimmed baking sheet with olive oil. Stir 3 tablespoons olive oil, coriander, cumin and cayenne to blend in a large bowl. Add the cauliflower and garlic and toss to coat. Spread the cauliflower out into a single layer on the prepared baking sheet. Roast until the cauliflower begins to brown at the edges, about 12 minutes. Stir and continue roasting until browned and tender, about 12 minutes longer. Transfer the cauliflower to a serving dish. Set the baking sheet over medium heat. Combine the raisins, water and vinegar on the baking sheet and boil, stirring up the browned bits from the bottom of the baking sheet until the liquid is reduced to about 2 tablespoons, about 1 minute. Transfer the contents of the baking sheet to the cauliflower. Add the parsley and walnuts and toss to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 56814,"Potatoes Baked with Parmigiano 6 large boiling potatoes (5 to 5 1/2 pounds) Small pinch of freshly grated nutmeg 3/4 cup milk Salt to taste 1/2 cup freshly grated Parmigiano-Reggiano 2 to 3 tablespoons unsalted butter Instructions: Put the potatoes in a large saucepan and cover them generously with cold water. Bring to a boil over medium heat and cook until the potatoes are tender but still a bit firm when pierced with a thin knife, 30 to 35 minutes. Drain the potatoes and let cool slightly. Preheat the oven to 400 degrees F. Generously butter a large baking dish. As soon as the potatoes are cool enough to handle, peel them, let cool to room temperature, and then cut them into 1/4-inch rounds. Layer the potato slices in the baking dish, slightly overlapping them. (The potatoes can be prepared ahead to this point, tightly covered, and refrigerated.) Mix the nutmeg with the milk and pour over the potatoes. Season lightly with salt. Sprinkle generously with Parmigiano and dot with the butter. Place the baking dish on the middle rack of the oven and bake until the cheese is melted and the potatoes are light golden on top, 15 to 20 minutes. Remove from the oven and let cool for a few minutes. Serve warm or at room temperature. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 56815,"Ginger Ice Cream 3 cups heavy cream 1 cup granulated sugar 1 teaspoon vanilla extract One 4-inch piece gingerroot, peeled and coarsely chopped
6 eggs Molasses Cookies, if serving as ice cream sandwiches, optional recipe follows 2 1/2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves Pinch salt 1 1/2 sticks butter, at room temperature 1 cup brown sugar 1 egg 3/4 cup molasses Turbinado sugar, for coating Instructions: In a medium saucepan combine the cream, 1/2 cup of the granulated sugar, vanilla extract and ginger. Bring to a boil, turn off the heat and let sit for 1 hour.
In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.
Bring the cream-ginger mixture back to a boil and turn the heat off. Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture and then immediately whisk the egg mixture back into the remaining cream mixture.
Chill the mixture over an ice water bath.
Churn the chilled mixture in an ice cream machine according to the manufacturer's directions.
Serve as is, or to make ice cream sandwiches, place 1 generous scoop of ice cream on the bottom of 1 Molasses Cookie and place another cookie on top. These can be done ahead and frozen. Let warm for 5 to10 minutes before serving. Preheat the oven to 350 degrees F.
In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
Bake for 9 to 10 minutes. Remove the cookies to a rack to cool.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 56816,"Seafood Stock 2 tablespoons good olive oil Shells from 1 pound large shrimp 2 cups chopped yellow onion (2 onions) 2 carrots, unpeeled and chopped 3 celery stalks, chopped 2 garlic cloves, minced 1/2 cup dry white wine, such as Pinot Grigio 1/3 cup tomato paste 10 sprigs fresh thyme Kosher salt and freshly ground black pepper Instructions: Warm the oil in a medium pot set over medium heat. Add the shrimp shells, onions, carrots, and celery and cook for 15 minutes, until lightly browned. Add the garlic and cook for one more minute. Add 1 1/2 quarts water, the wine, tomato paste, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, lower the heat, and simmer for one hour. Strain through a sieve, pressing on the solids. You should have approximately 1 quart of stock. If not, add enough water or white wine to make 1 quart. Cool completely, transfer to containers, and refrigerate for up to 3 days or freeze for up to 1 month. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 56817,"Curried Egg Salad 6 hard boiled eggs 1 stalk celery, finely diced 1/2 red bell pepper, seeded and finely diced 1 heaping teaspoon Dijon mustard 1/4 cup mayonnaise 2 cloves roasted garlic 2 teaspoons curry powder Salt and pepper, to taste 1 ciabatta, sliced in thirds and halved Instructions: In a large bowl mash eggs with a fork. Stir in diced celery and red pepper. In a separate bowl mix together the mustard, mayonnaise, roasted garlic, curry powder, salt and pepper. Add dressing to eggs, mix well. Mound 1/2 of mixture to make each sandwich on 1/3 of ciabatta. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 56818,"Apple and Sage Turkey 1 (14 to 15-pound) fresh turkey 3 tablespoons vegetable oil Salt and freshly ground black pepper 10 fresh sage leaves 1 orange, halved 1 head garlic, end trimmed 2 medium red onions, peeled and quartered 3 medium Pink Lady, apples, cored and halved No Recipe Recipe: Simple Gravy, recipe follows 6 tablespoons butter 6 tablespoons all-purpose flour Chicken broth A few fresh sage leaves Apple juice Salt and freshly ground black pepper Nutmeg Instructions: For the turkey: Heat the oven to 500 degrees F. Remove the turkey from the refrigerator and let come to room temperature white oven heats, about 30 to 45 minutes. Discard the giblets and reserve neck. Rinse out the turkey's cavity and pat dry with paper towels. Rub the turkey all over with 2 tablespoons of the vegetable oil; season generously with salt and freshly ground black pepper. Put the sage leaves under skin. Season the cavity with salt and pepper, squeeze 1/2 of the orange all over the bird and put the other half inside the cavity along with the garlic. Arrange the turkey in a large roasting pan and roast until the skin is golden brown, about 20 to 30 minutes. Put the neck, onions, and apples in a bowl and toss with remaining 1 tablespoon of the vegetable oil. Season well with salt and freshly ground black pepper. Reduce the oven the temperature to 350 degrees F and add the apples, onions and turkey neck to the roasting pan. Baste with pan drippings about every 45 minutes. Roast the turkey until the internal temperature of the inner thigh reaches 160 degrees F on an instant-read thermometer. Remove from the oven to a cutting board and let rest uncovered, at least 30 minutes, while you prepare the gravy. Remove apples and the onions to a serving platter. Carve the turkey and arrange on the serving platter. Serve with the Simple Gravy. No Recipe Recipe: Simple Gravy: Melt the butter in a medium saucepan over medium heat. When it foams, whisk in the flour until smooth. Cook until the flour loses its raw flavor and turns peanut color, about 3 to 5 minutes. Whisk in chicken broth until the mixture is smooth. Bring to a simmer, then reduce the heat to low and cook until it becomes a light tan color. Meanwhile, remove the turkey from roasting pan and set aside to rest. Discard all but 1 tablespoon of the drippings from roasting pan. Put the pan on the stovetop over medium heat. When pan juices are hot, add the sage leaves and fry until fragrant, about 1 minute. Remove the neck bone. Add a big splash of apple juice and scrape up the browned bits at the bottom of the pan. Strain this liquid into the thickened chicken broth mixture and season with salt, pepper and nutmeg. Whisk to combine. Bring to a simmer and cook for a few minutes until thick and creamy, about 3 to 5 minutes. Serve with your turkey and sides. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 56819,"Root Vegetable Salad with Fried Eggs 4 carrots, diced 4 parsnips, diced 1 small red onion, thinly sliced 1 clove garlic, finely chopped 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 6 slices bacon, diced 2 tablespoons rice vinegar 1 5-ounce package baby arugula or mixed greens (about 8 cups) 1/2 cup fresh parsley leaves 1/4 cup grated parmesan cheese, plus more for topping 4 large eggs Instructions: Preheat the oven to 450 degrees F. Toss the carrots, parsnips, red onion, garlic and 2 tablespoons olive oil on a baking sheet; season with 1/2 teaspoon salt and a few grinds of pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes. Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet. Whisk the remaining 2 tablespoons olive oil and the vinegar in a large bowl. Add the roasted vegetables, bacon, arugula, parsley and parmesan. Season with salt and pepper and toss. Heat the reserved bacon drippings in the skillet over medium-high heat. Crack in the eggs and fry until just set, about 4 minutes. Serve over the salad and top with more parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 56820,"Kickin' Cranberry Cosmo Ice, as needed 5 ounces diet cranberry juice drink 1 1/2 ounces vodka 1 teaspoon lime juice Diet lemon-lime soda, optional Lime slice, for serving, optional Instructions: In a shaker filled with ice, combine cranberry juice drink, vodka, and lime juice. Shake it up and then strain into a large martini glass. Top with a splash lemon-lime soda and garnish with lime, if using. Enjoy! ","[Cosmopolitan, Vodka, Lime Juice]" 56821,"Red Potato and Tomato Salad 1 pound baby red potatoes, halved 1 pint (2 cups) cherry tomatoes, halved 3 scallions, thinly sliced 1/3 cup pitted black olives, halved 1/3 cup chopped fresh flat-leaf parsley 2 tablespoons capers, rinsed and drained 1 tablespoon chopped fresh thyme leaves 1/4 cup extra-virgin olive oil 1 large lemon, zested Kosher salt and freshly ground black pepper Instructions: Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes. In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving. ","[Syrah, Tempranillo, Barbera, Garnacha]" 56822,"Beef Cheung Fun 1/2 cup rice flour 1/4 cup tapioca starch 1/4 cup light soy sauce 1 tablespoon sugar 1/4 teaspoon sesame oil 4 ounces finely ground beef 2 tablespoons cornstarch 2 teaspoons finely chopped scallion 2 teaspoons light soy sauce 1 teaspoon toasted sesame oil 1/2 teaspoon baking soda 1/2 teaspoon sugar 1/4 teaspoon ground white pepper Vegetable oil, for your hands and the pans Instructions: For the rice noodles and dipping sauce: Whisk the rice flour and tapioca starch in a medium bowl. Slowly add 1 1/2 cups room temperature water, whisking continuously, until a smooth yet loose mixture forms. Try to break up any little lumps and be sure to mix in any flour on the sides of the bowl. Let sit for 20 minutes. Meanwhile, heat the soy sauce, sugar and 1 tablespoon water in a small saucepan over low heat, whisking occasionally, until the sugar has dissolved, about 2 minutes. Stir in the sesame oil. Set aside. For the beef filling: Add the beef, cornstarch, scallion, soy sauce, sesame oil, baking soda, sugar, white pepper and 2 tablespoons cold water to a food processor. Process on low, stopping to scrape down the sides from time to time, until the mixture is pale pink with a gummy texture, about 2 minutes. Generously oil your hands and scoop out a heaping teaspoon of the beef mixture. Flatten in your palms to form a 3-inch piece of beef filling. Lay on a greased plate. Repeat to make 10 pieces. Set a steamer rack in a large wok or wide pot and fill with water up to the rack, about 2 inches. Bring to a full boil over high heat with the lid on. Generously grease two 8-inch nonstick round metal cake pans with vegetable oil, about 2 teaspoons. Set one aside. Give the batter a nice whisk to make sure it is fully combined. You will have to do this each time before making a batch. Pour 1/4 cup of batter into the prepared cake pan. It will not fully coat the bottom of the pan. Adjust the heat under the wok to medium high, carefully remove the lid and place the pan on the rack. Cover and let steam for 15 seconds. Remove the lid again and move the pan around to try to coat the bottom as much as possible; the batter should be slightly set but still loose enough to flow. Cover again and let steam for another 15 seconds. Remove the lid, lay 2 pieces of the beef filling directly in the center, creating a line down the middle. Let steam for another 90 seconds. Remove the lid and, using oven mitts, remove the pan to a trivet. Let sit for 30 seconds. Using a silicone or plastic bench scraper or spatula, cut the rice noodle in half, creating 2 semicircles with a piece of beef filling on each side. Focusing on one rice noodle semicircle at a time, gently fold over one of the sides to cover the beef completely. Fold the remaining side directly on top, tucking the flap under the roll to hide the seam. Repeat with the remaining semicircle. Carefully transfer to a dinner plate. Repeat with the reserved prepared cake pan Continue with the remaining batter and beef filling, whisking the batter each time and using a clean paper towel to wipe down the pans before greasing them with vegetable oil. Otherwise, any residual batter could cause a rip. Drizzle half of the sweet soy mixture all over the rolls and serve the rest on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56823,"Pan-Fried Salmon with Green Goddess Tzatziki 1 cup plain 2-percent fat Greek yogurt 2 tablespoons mayonnaise 1/3 cup chopped fresh basil 1/4 cup chopped fresh chives 2 tablespoons chopped fresh tarragon 1 tablespoon white wine vinegar 1/4 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 1/2 an English hothouse cucumber, seeded (1 pound) Four 7-ounce salmon fillets, each about 1-inch thick, skinned 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 tablespoons extra-virgin olive oil Instructions: For the tzatziki: Combine the yogurt, mayonnaise, basil, chives, tarragon, vinegar, salt and pepper in a food processor. Blend until the herbs are finely chopped and the sauce is pale green. Scrape the sauce into a bowl.
Coarsely grate the cucumber using the large holes of a box grater onto a paper-towel-lined-plate; pat dry. Mix the cucumber into the tzatziki. Add salt and pepper to taste. The tzatziki can be made 4 hours ahead, covered and chilled, and stirred before serving.
For the salmon: Sprinkle the salmon with salt and pepper. Heat the oil over medium-high heat in a large skillet. Cook the salmon, skinned-side-up, until golden brown, about 4 minutes. Flip the fish using a fish spatula and cook for 2 minutes for medium doneness.
Serve warm, at room temperature or chilled with the tzatziki. To serve chilled, cool, cover, and chill up to 1 day. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56824,"Honey Cookies 1 cup margarine 1 cup brown sugar, packed 2 eggs 6 tablespoons honey 1 teaspoon vanilla 3 1/2 cups flour 2 teaspoons baking soda Instructions: Preheat oven to 350 degrees F. Combine ingredients in this order: Cream the margarine and sugar with an electric mixer. Add eggs, 6 tablespoons of honey, and 1 teaspoon vanilla and blend until smooth with the mixer. Into this mixture, add flour and baking soda. Mix into a thick dough. Chill dough until firm, preferably in freezer, approximately 2 hours. Pull off small pieces and roll into 1-inch balls. Place on ungreased cookie sheet. Bake for 10 to 15 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 56825,"Whole-Grain Garlic Knots White whole-wheat flour, for dusting Whole-Multigrain Pizza Dough, recipe follows 3 tablespoons unsalted butter 2 cloves garlic, finely chopped Kosher salt 1 tablespoon finely chopped fresh parsley 2 tablespoons grated Parmesan 2 tablespoons whole-grain bulgur 2 tablespoons quinoa 1 tablespoon flaxseeds 3/4 cup warm water (100 to 110 degrees F) 1 teaspoon agave syrup or honey 1 teaspoon active dry yeast 1 1/2 cups white whole-wheat flour (6 ounces), plus more for kneading Kosher salt 1 tablespoon extra-virgin olive oil 1 tablespoon toasted sunflower seeds Instructions: Position oven racks in the upper and lower third of the oven and preheat to 400 degrees F. Line two baking sheets with parchment. Generously sprinkle flour on a work surface. Roll the pizza dough out into a 12-inch square, using more flour as needed to prevent sticking. Cut the dough into quarters, then cut each quarter into 4 strips. Carefully tie each strip into a knot and arrange on the prepared baking sheets about 2 inches apart. Wrap loosely with plastic wrap and let sit at room temperature until slightly puffed, about 30 minutes. Bake the knots until golden brown on the bottom and lightly golden on the top, 20 to 25 minutes, rotating the baking sheets as needed. Meanwhile, put the butter, garlic and 1/2 teaspoon of salt in a small saucepan over medium heat. Once the butter is melted and beginning to bubble, cook the garlic, swirling the pan, until it is soft and fragrant but not brown, about 3 minutes. Remove from the heat and stir in the parsley. Brush the garlic butter on the warm knots and sprinkle each with Parmesan. Eat warm or at room temperature. Garlic knots can be baked, cooled and frozen for up to 1 month. Bring 2 cups of water to a boil in a small pot. Add the bulgur and quinoa and simmer for 10 minutes. Transfer the grains to a fine-mesh strainer and hold under cold running water to stop the cooking. Let the grains drain in the strainer for 15 minutes, then spread them out on a thick layer of paper towels to absorb any extra moisture. Meanwhile, coarsely grind the flaxseeds in a spice grinder, just to break them open. Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.) Whisk the flour and 1/2 teaspoon salt together in a medium bowl; add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. When the dough starts to come together, mix in the cooked grains, ground flaxseeds and sunflower seeds; form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours. Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Flour your hands periodically to prevent sticking. Form the dough into one single ball or divide it into smaller balls. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let the dough rest for 30 minutes. After the 30 minutes, the dough can be shaped and cooked as desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56826,"Seared Jumbo scallops with Uni Sauce, Yukon Potatoes, Onion Jam and Parsley Oil 4 ounces fresh Uni 1/2 pound butter, softened 1 tablespoon Tamari 1 teaspoon Sansho powder 2 cups clam broth 1/2 cup white wine 2 egg yolks 1 teaspoon freshly chopped tarragon leaves 1 teaspoon tarragon vinegar 2 bunches fresh parsley 1 cup olive oil 1 pound Yukon gold potatoes Salt and freshly ground black pepper 8 Jumbo scallops Peanut oil, for frying 4 tablespoons Onion Jam, recipe follows 4 teaspoons freshly chopped parsley leaves 4 teaspoons freshly chopped chives 4 teaspoon truffle oil Micro watercress, for garnish Sliced nori, for garnish 1 1/2 pounds yellow onions, sliced 2 tablespoons butter 1 1/8 cups red wine vinegar 1/8 cup balsamic vinegar 1/2 cup sugar Salt Instructions: For Uni sauce: In a blender, puree 4 ounces fresh Uni. Fold pureed Uni into the softened butter with Tamari and Sansho. Let chill. Meanwhile, in a small sauce pan reduce clam broth and white wine to 1/8 cup. In a medium bowl place yolks over a pot of boiling water, whisk briefly add reduced clam broth mixture, whisk until thickened. Slowly add chilled Uni butter, add chopped tarragon and tarragon vinegar, keep warm. Blanch 2 bunches parsley and shock down in ice water, squeeze excess water from the parsley, rough chop, transfer to a blender with 1 cup of olive oil, puree and reserve.; For the Scallops: Cut potatoes to medium cubes, boil in water until slightly overcooked, drain and cool. Season the scallops with salt and pepper. In a medium pan over medium-high heat sear the seasoned scallops. Crumble potatoes into dime size pieces, and fry in a separate medium skillet with peanut oil until crispy. Transfer to a bowl and combine with 1 teaspoon parsley, 1 teaspoon chives, 1 teaspoon truffle oil, 1 tablespoons onion jam and press into ring molds and place in the center of the plate, position seared scallop on top of molded potatoes and spoon Uni sauce over the scallops. Garnish with micro watercress and sliced Nori, drizzle parsley oil around the plate.
In a medium pan add butter and 1 1/2 pounds of sliced yellow onions sweat until softened. Add 1 1/8 cup of red wine vinegar, 1/8 cup balsamic vinegar, 1/2 cup sugar and a pinch of salt. Let cook down until jam like consistency. Once ready, let cool and reserve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 56827,"Sparkling Raspberry Limeade 1 cup sugar 6 ounces raspberries, plus more for garnish 1 cup freshly squeezed lime juice (from about 10 limes) 1 liter club soda Ice, for serving 1 lime, thinly sliced, for garnish Instructions: Add the sugar, 1 cup water and berries to a medium saucepan and bring to a simmer. Stir until the sugar has dissolved and press against the berries with the back of the wooden spoon so their juices leach into the mixture. Let sit and steep until cool. In a large pitcher, combine the cooled raspberry simple syrup, lime juice and club soda. Pour into tall glasses filled with ice and garnish with a slice of lime and a few extra berries for garnish. ","[Prosecco, Cava, Ros]" 56828,"White Chocolate \Cheesecake\ Fondue 1 cup (240 ml) heavy cream 1/2 cup (120 g) reduced fat sour cream 6 ounces (170 g) Mascarpone cheese 8 ounces (227 g) Neufchatel cheese 1/4 cup (50 g) granulated sugar 1/4 teaspoon grated nutmeg 1/4 teaspoon ground cinnamon 1 teaspoon vanilla extract 8 ounces (227 g) chopped white chocolate Instructions: 1.Place all ingredients into the Vitamix container in the order listed and secure lid.
2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 3 minutes with tamper as necessary or until mixture is smooth and warm. Pour into fondue pot. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 56829,"Rib-Eye with Smashed Potatoes 2 sticks (16 tablespoons) unsalted butter, at room temperature 3 tablespoons Dijon mustard
1 to 2 cloves garlic, minced
1 shallot, finely diced Leaves from 2 sprigs fresh thyme, finely chopped
Leaves from 1 sprig fresh rosemary, finely chopped
Leaves from 1 small bunch parsley, chopped
Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 2 cloves garlic, grated
6 red potatoes (about 1 1/2 pounds) Kosher salt
Two 1 1/2-inch-thick bone-in rib-eye steaks Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling 3 cloves garlic
3 to 4 sprigs fresh thyme
2 large sprigs fresh rosemary
2 tablespoons unsalted butter
Instructions: For the compound butter: To the bowl of a food processor, add the butter, Dijon, garlic, shallots, thyme, rosemary, parsley and salt and pepper to taste. Process until fully combined, then season with more salt, if needed. Lay out a large piece of plastic wrap. Place the compound butter in the center and roll the plastic wrap around it, twisting both ends so it is in the shape of a log. Place in the fridge to set until firm, at least 20 minutes. The compound butter will keep, tightly wrapped, in the refrigerator for up to 1 week and in the freezer for up to 1 month. Meanwhile, preheat the oven to 420 degrees F. For the smashed potatoes: Combine the olive oil and grated garlic in a small bowl and set aside. Place the potatoes in a medium saucepan and cover with cold water by 1 to 2 inches. Season the water generously with salt and bring to a boil over high heat. Reduce the heat and cook the potatoes at a low boil until fork tender, 20 to 25 minutes. Drain the potatoes and transfer a rimmed baking sheet. Using the bottom of a cup, gently smash the potatoes into patties. Drizzle with the garlic oil and bake until the skin is crispy, 8 to 10 minutes. When the potatoes are done, remove them from the oven and keep warm. For the steak: Meanwhile, line a sheet pan with a rack and set aside. Season the steaks liberally with salt and pepper and drizzle with olive oil on both sides. Heat a large cast-iron skillet over medium-high heat. Add the steaks and cook, undisturbed, for 1 1/2 to 2 minutes. Flip the steaks and add the garlic, thyme, rosemary and butter. Using a sauce spoon, baste the steaks with the melted butter and aromatics and cook 1 1/2 to 2 minutes more. Transfer the steaks and aromatics to the prepared sheet pan and cook in the oven until the internal temperature registers 140 degrees F, 10 to 12 minutes. Transfer them to a cutting board and allow to rest for at least 5 minutes. Remove the bone from each steak and slice the meat against the grain. Season to taste with salt. Slice six 1/2-inch coins of compound butter. Plate the steak, top with the compound butter and serve with the smashed potatoes. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]" 56830,"Beef Ribs with Orange BBQ Sauce 3 racks center-cut beef ribs (8 or 9 pounds total) 1 sweet onion, peeled and cut into 1/4-inch rings 6 fresh thyme sprigs 2 teaspoons fennel seeds 1/4 cup kosher salt 1/4 cup dark brown sugar 1/4 cup cracked mustard seed 1/2 cup paprika 2 tablespoons freshly ground black pepper 2 tablespoons cayenne pepper 1/4 cup granulated garlic Orange BBQ Sauce, recipe follows 1 cup ketchup 1/4 cup apple cider vinegar 1/4 cup molasses 1 cup orange juice 1 tablespoon onion powder 2 garlic cloves, minced 1 teaspoon honey 2 tablespoons Worcestershire sauce 1 tablespoon balsamic vinegar 2 tablespoons orange marmalade 1 teaspoon dried red pepper flakes Instructions: Begin by toasting the fennel seeds in a dry pan over medium-high heat. Toast for 4 or 5 minutes, until they become fragrant; toss occasionally as they toast so they don't burn. Transfer to a spice grinder and grind to a fine powder. Rinse the ribs in cool water and pat dry with paper towels. Unless your butcher has already done so, remove the membrane from the back and trim off any excess fat. Combine the dry rub ingredients in a small bowl and mix well. Coat both sides of the meat with a heavy layer of the dry rub. Refrigerate overnight, uncovered.
Heat half the grill to medium to create indirect heat.
Set out a few large sheets of foil (one for each slab). Divide the sliced onion and thyme between the sheets and spread them out evenly. Place 1 rack on each sheet, meat side down, and fold the foil over to form a sealed pouch around each rack. Place each pouch on a roasting tray (to keep foil from getting pierced and letting steam out) and grill it over indirect heat for 2 hours.
Open the foil and peel it back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, then cook for 1 1/2 hours with the foil open. When done, the ribs will be tender and the meat will have shrunk back from the bones.
For the last 10 minutes, remove the ribs from the foil and place them directly on the hot side of the grill. Brush with the Orange BBQ Sauce and allow the heat to caramelize the sauce and crisp the exterior, then flip the ribs and brush the other side for the final 5 minutes. Serve with additional sauce. Whisk together all the ingredients in a medium saucepan and simmer over medium-low heat for 25 to 30 minutes, until it reaches a ketchup-like consistency.
","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 56831,"Homemade Breakfast Sandwiches with Homemade Maple Sausage, Egg and Cheese 4 Portuguese or kaiser rolls, sliced in half 3 tablespoons unsalted butter, melted, plus 1 tablespoon not melted 1 tablespoon olive oil Homemade Maple Sausage, formed into 4 (4-ounce) patties, recipe follows 4 large eggs Kosher salt and freshly cracked black pepper 4 slices American cheese Hot sauce, optional, for serving Ketchup, optional, for serving 1 pound ground pork 2 tablespoons maple syrup 2 teaspoons chopped fresh sage 2 teaspoons salt 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon crushed red pepper Instructions: Preheat the oven to 350 degrees F. Brush the inside of each roll with the melted butter and toast in the oven until slightly crispy and golden brown, 5 to 6 minutes. Remove from the oven and set aside until you are ready to build your sandwich. Heat the olive oil in a cast-iron or nonstick skillet over medium heat. Brown the sausage patties for 3 to 4 minutes per side. Once they are browned and cooked through, remove the patties to a paper towel-lined plate. In the sausage drippings, add the remaining tablespoon of butter and crack 4 eggs into the skillet. Sprinkle the eggs with salt and pepper and cook them to your desired doneness. For this I prefer a fried egg, cooking 2 minutes per side, but you can do whatever you like best. Once the egg is cooked to your liking, top each egg with a slice of American cheese. Place a lid over the skillet to melt the cheese. To assemble a sandwich, place a sausage patty on the bottom half of the toasted roll and top with the egg and cheese. Have it plain or dressed with the condiments you prefer. I like to eat mine with ketchup and a little hot sauce! In a large bowl mix the pork, maple syrup, sage, salt, fennel seeds, garlic, onion and red pepper. Cook the sausage however you like - make patties and sear or crumble and cook in a skillet like hash. Cook's Notes: You can use all different types of meats and spices to make the sausage your own! Make sure you form the sausage patties in the same size and shape of the bread you are using, that way every bite you take of the sandwich has every component it. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 56832,"Moroccan Carrot Salad with Parsley and Roasted Lemon 1 large lemon, washed, sliced into thin rounds, and then quartered 1/4 cup extra-virgin olive oil, plus extra for lemons 1 1/2 teaspoons ground cumin 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 2 pinches cayenne pepper 1/2 teaspoon orange zest, plus 1/4 cup orange juice Kosher salt and freshly ground black pepper 8 medium carrots, peeled and grated (about 4 cups) 1/4 cup chopped fresh parsley 2 tablespoons toasted pine nuts Instructions: Place the lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes. In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt, and pepper. While whisking, pour 1/4 cup olive oil in a thin stream until the dressing reaches your desired consistency. Add the carrots, parsley, and pine nuts. Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning. Drizzle in some of the lemon infused oil, to taste. Store in the refrigerator until serving time. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 56833,"Tioli's Crazee Burger - Turkey Burger with Orange Mustard Glaze 3 pounds ground turkey, white and dark meat 3 teaspoons coarse kosher salt 1 teaspoon ground paprika 1 teaspoon freshly ground black pepper 1 teaspoon granulated garlic 2 ounces vegetable oil 1 cup diced yellow onions 6 fresh garlic cloves, minced 1/2 cup diced jalapenos, with seeds 1 (18-ounce) jar orange marmalade with peel 3 teaspoons mustard powder (recommended: Coleman's) 1 teaspoon white pepper 2 teaspoons chili powder Romaine lettuce Red onions Tomatoes Kosher pickles Hamburger buns or Kaiser rolls Instructions: Form turkey patties approximately 8 ounces each and season on both sides with the seasoning mixture. Heat vegetable oil in frying pan, saute onions, garlic and jalapenos until translucent. Add orange marmalade mustard powder, white pepper, chili powder and cook for approximately 2 minutes. Grill turkey patties first on very high heat until nice markings are shown, and then reduce flame to approximately medium. Cook patties until well done (165 degrees F) but not overly done. At the same time, grill hamburger buns on both sides. Serve hamburger as open-faced patty with glaze on one side and garnishes on the other. (Guten appetit) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 56834,"Cilantro Margarita Chicken 1 cup fresh cilantro, coarsely chopped Zest/juice of 2 limes 1/2 cup light mayonnaise 2 tablespoons extra-virgin olive oil 1 teaspoon ground cumin 1 teaspoon green pepper sauce 2 lb chicken drumsticks Large zip-top bag (optional) Nonstick aluminum foil 1/2 teaspoon complete seasoning Instructions: Chop cilantro. Zest/grate lime peel (no white; 1 teaspoon); squeeze limes for juice (3 tablespoons). Combine in medium bowl: mayonnaise, oil, cumin, pepper sauce, cilantro, lime juice, and lime zest. Reserve 1/2 cup marinade for later use. Place remaining marinade and chicken in zip-top bag (or shallow dish); seal bag and toss to coat. Let stand 10 minutes (or overnight) to marinate. Meanwhile, preheat oven to 450F. Line baking sheet with foil. Arrange chicken 2 inches apart on baking sheet and sprinkle with seasoning; bake 10 minutes. Turn chicken over; bake 10 more minutes or until chicken is 165F. (For more browning, broil 2-3 minutes.) Brush reserved marinade over chicken. Serve. ","[Sauvignon Blanc, Vermentino, Gruner Veltliner, Albari?o]" 56835,"Jasmine Delight Bubble Tea 1 cup sugar 1 cup large tapioca pearls 6 jasmine tea (or jasmine and green tea) bags 1/2 cup sweetened condensed milk Instructions: Combine the sugar and 1 cup water in a small pot. Bring to a boil over medium heat. Remove from the heat and set aside to cool. In a large pot over high heat, bring 8 cups water to a boil. Add the tapioca pearls, return the water to a boil and cook, stirring occasionally, for 15 minutes. Turn off the heat, cover and let the pearls sit another 15 minutes. Drain and rinse under cold water. Put into a container with the cooled simple syrup and refrigerate up to 2 days. Put 6 jasmine tea bags into a heat-proof container and pour over 4 cups boiling water. Let steep 20 minutes. Remove the bags and discard. Let the tea cool, and then refrigerate. When you are ready to serve, put 1/2 cup tapioca pearls into the bottom of a large glass. In a pitcher, combine the tea and sweetened condensed milk and stir until blended. Pour over the pearls and serve with an extra large straw. ","[Sparkling Shiraz, Moscato, Riesling, Gewrztraminer]" 56836,"Zesty Spaghetti a la Puttanesca 1 pound or 450 g spaghetti 1/4 cup extra-virgin olive oil Pinch hot cl flakes 1 clove garlic, minced 6 anchovy fillets, roughly mashed with a fork 2 cups ripe cherry tomatoes, halved 15 kalamata olives, pitted and coarsely chopped 1 heaping tablespoon capers, coarsely chopped Large pinch brown sugar Pinch sea salt and freshly ground black pepper Instructions: Cook spaghetti in boiling salted water until it is slightly undercooked, about 1 minute away from being al dente, strain. Heat the olive oil in a large pan on medium heat. Add cl flakes and garlic, saute for 2 minutes, until garlic is fragrant and golden. Add the mashed anchovies and saute for 30 seconds. Then add the cherry tomatoes and saute for an additional 8 to 10 minutes, until the tomatoes begin to create a light sauce. Once the tomatoes have sauced up, mix the olives, capers, brown sugar, sea salt, and freshly ground black pepper into the sauce. Add the cooked spaghetti to the pan, reduce the heat to medium-low and use tongs to stir until the pasta absorbs the sauce, about 3 minutes. ","[Sangiovese, Barbera, Dolcetto, Tempranillo]" 56837,"Trail Mix 7 ounces dried fruit, approximately 3 cups 5 ounces mixed nuts, approximately 1 cup 3 1/2 ounces granola, approximately 1 cup Instructions: Combine the fruit, nuts and granola in a large bowl. To store trail mix, place in an airtight glass container. Keep container in a cool dry place for up to 1 month. Cook's Note: Fruit dried at home should be pliable, but not sticky and you should not be able to squeeze moisture from it. If the mixture becomes soft overnight, your fruit is not dry enough. ","[Chardonnay, Riesling, Sparkling wine]" 56838,"Roasted Stuffed Onions with Bacon and Herbs 6 large yellow onions (about 4 pounds) 4 slices bacon (about 3 ounces), diced 1 sprig fresh thyme 1 sprig fresh rosemary 1 sprig fresh sage 1/8 teaspoon kosher salt, plus to taste Pinch sugar Freshly ground black pepper, to taste 1/4 cup white wine 1/4 cup heavy cream 3/4 cup grated Gruyere cheese (about 3 ounces) 2 teaspoons Dijon mustard 1 tablespoon unsalted butter, plus for buttering the dish 1/3 cup fresh breadcrumbs Instructions: Peel the onions, but leave the root end intact. Pour about 2 inches of water into a large saucepan and set up a collapsible steamer inside. Steam the onions until easily pieced by a knife, about 30 minutes. (For more tender onions you may steam them a little longer; however, they might be somewhat harder to hollow out. Either way they're delicious!) Set aside to cool. Slice off about a third of the top portion of each onion. Using a paring knife, cut out the insides of each onion, leaving about 4 outside layers intact, to make a container for stuffing. Chop the onion insides and tops. Preheat the oven to 400 degrees F. Heat a large skillet over medium-high heat. Add the bacon and cook, stirring, until crispy and the fat has rendered, about 3 minutes. Add the chopped onion, herb sprigs, 1/8 teaspoon salt, and sugar. Season with pepper and cook, stirring occasionally, until lightly browned, about 12 minutes. Add the wine and cook until dry, scrapping the bottom of the skillet with a wooden spoon to get up any browned bits, about 2 minutes. Stir in the cream and remove from the heat. Remove and discard the herb sprigs. Stir in the cheese and mustard. Lightly butter a baking dish. Season the inside of the onions with salt and pepper, and spoon the stuffing into each onion cavity, mounding it slightly on top. Set the onions in the dish. Heat the butter in the skillet. Add the breadcrumbs and stir until they absorb the butter. Spoon the buttered breadcrumbs on top of each onion. Roast the onions until well browned and heated through, about 40 minutes. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56839,"Christmas Cookies 8 cups sifted all-purpose flour 4 teaspoons baking powder 1 1/2 cups butter (3 sticks) 3 cups sugar 4 eggs 2 teaspoons almond extract 2 teaspoons vanilla extract Colored Icing, recipe follows 1 cup confectioners' sugar 3 tablespoons water 6 to 8 drops food coloring, plus more as needed (recommended: Seelect Natural Food Coloring) 1/2 teaspoon almond extract Colored sprinkles, optional Instructions: Preheat the oven to 350 degrees F. In a large bowl, stir together the flour and baking powder. In a standing mixer with a paddle attachment, cream the butter with sugar until fluffy and light. Mix in the eggs, almond extract, and vanilla extract. Turn down the mixer and slowly add the flour mixture, a third at a time to make a stiff dough. Divide the dough into 4 pieces. Use 2 pieces to make cut out cookies, and the other half for the Russian Tea Cakes. For the cut out cookies: On a lightly floured surface roll out a portion of cookie dough to 1/4-inch thick. Cut out shapes using cookie cutters. Place the cookies on lightly greased or nonstick cookie sheets. Bake until lightly golden, about 10 minutes, rotating cookie sheet halfway through the cooking time. Cool on pans about 5 minutes, and then transfer to wire racks and cool completely before decorating with colored icing. In a small bowl, mix the sugar and water to form a thick, smooth icing. Stir in the food coloring to reach desired shade. Drop the icing onto cookies using a small teaspoon, and smooth with the back of the spoon. Make additional bowls for additional colors. Add sprinkles, if desired.; ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 56840,"Chicken Caesar Crouton Cups 1 stick (8 tablespoons) unsalted butter, melted 2 cloves garlic, finely grated, plus 1 large clove garlic, chopped 2 teaspoons Italian seasoning
12 slices white sandwich bread (do not use the end pieces) One 1-ounce piece Parmesan
3 oil-packed anchovy fillets, chopped Kosher salt 1 large egg yolk 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1/3 cup vegetable oil 4 cups thinly sliced romaine (from 1 medium head) 1 cup finely chopped cooked white meat chicken (from 1 rotisserie chicken) Instructions: Position an oven rack in the middle of the oven and preheat to 300 degrees F. Stir the butter, grated garlic and Italian seasoning in a small bowl until combined. Use a rolling pin to flatten out each slice of bread. Trim the edges to remove the crusts and make each slice into a 3-inch square. Brush both sides of each slice with the butter mixture. Press one slice into each cup of a 12-cup muffin pan, so that the bread is completely covering the bottom and the corners are coming up the sides of the cup.
Bake until golden brown, 20 to 30 minutes. Let cool in the muffin pan 15 minutes, then transfer the crouton cups to a rack to cool completely; they will crisp up as they cool.
Using a vegetable peeler, shave 12 small Parmesan curls onto a small plate. Finely grate the remaining Parmesan (you will need 3 tablespoons) and set aside. Mound the anchovies, chopped garlic and 1 teaspoon salt on a cutting board. Using the side of a chef's knife, mash and chop the anchovies and garlic until well combined, then continue to work the mixture, holding the knife blade at an angle, until a smooth paste forms.
Whisk the egg yolk, lemon juice and mustard together in a medium bowl. Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into the yolk mixture. Continue, going slowly, until all the oil has been used and the mixture looks thick and creamy. Add the anchovy mixture and the grated Parmesan and whisk until smooth. Taste and adjust the seasoning with salt if needed. Toss the lettuce, chicken and half of the dressing in a large bowl, then taste and add additional dressing if desired. Mound some salad inside each crouton cup, then top each with a Parmesan curl and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 56841,"Honey Plum Soy Stir-Fry 1/3 cup low-sodium soy sauce 2 tablespoons honey
2 tablespoons plum preserves
2 tablespoons chicken stock
1 tablespoon cornstarch
1 tablespoon grated ginger
1 tablespoon sriracha 3 cloves garlic, minced
3 scallions, sliced thin, plus more for garnish
2 tablespoons peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 yellow onion, cut into chunks
1 head broccoli, cut into small florets
1 head cauliflower, cut into small florets
Cooked rice, for serving
Sesame seeds, for garnish
Instructions: Place the soy sauce, honey, plum preserves, chicken stock, cornstarch, ginger, sriracha, garlic and scallions in a mason jar. Secure the lid and shake until everything is combined. Set aside. Heat the peanut oil in a large skillet over a medium-high heat. When the oil is hot, add the chicken and cook for 2 minutes, then remove and set aside. Add the onions, broccoli and cauliflower and cook until the veggies have softened but still have a bite, 4 to 5 minutes. Return the chicken to the skillet and pour over the sauce. Stir everything together and cook until the sauce is very thick, 1 to 2 minutes. Add a little water if needed to make it more saucy. Serve the stir-fry over cooked rice. Garnish with some sliced scallions and sesame seeds. Enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56842,"Emeril's Cold Noodle Salad 1/4 cup honey 1/4 cup soy sauce 4 teaspoons sesame oil 1 pound soba noodles, cooked until tender and refreshed in ice water 1/2 cup thinly sliced green onions, cut on the bias
1/2 cup thinly sliced carrots 1/2 cup cucumber, peeled, seeded, and thinly sliced 1 cup lightly crushed toasted cashews 3 tablespoons chopped fresh cilantro 2 tablespoons black sesame seeds 1/2 cup bean sprouts Instructions: In a small bowl, whisk together honey, soy sauce and sesame oil. To the noodles, add green onions, bean sprouts, carrots, cucumber, cashews, cilantro, sesame seeds, and the soy mixture and mix thoroughly. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56843,"Smoked Salmon on Pressed Rice Use a scant 1/4 cup of shari for every cup of raw rice. 1 cup Japanese rice 1 cup water 1/4 cup shari 4 ounces sliced smoked salmon, Nova is most similar to Japanese smoked salmon Wasabi paste 1 teaspoon ao nori ko (a Japanese seaweed with a pleasant lettuce like flavor) 1 tablespoon chopped fresh dill 9 tablespoons rice vinegar 5 tablespoons sugar 1 tablespoons salt Instructions: You will need a sushi press (or a terrine mold or two baking sheets) to press this sushi, a rice cooker is very helpful and there are several Japanese ingredients that may not be available in the average supermarket, Japanese rice, ao nori ko and rice vinegar, these are available from Japanese shops like Katagiri in New York and you will want to make shari, the salt, vinegar and sugar mix used in sushi rice, shari can be bought premade but I prefer the flavor of homemade shari. Rinse rice in running water until the water runs clear then drain rice and put it into a rice cooker. Add 1 cup water and let sit 30 minutes then turn on the machine. When the rice is cooked let it cool until it is not steaming any more then turn the rice out of the pot into a wooden bowl and start to add the shari. Add a few tablespoons of shari at a time and toss the rice and fan it while adding the shari the idea is for the rice to absorb the shari while it is warm and for the rice to absorb it evenly. Let the rice cool and cover with plastic wrap. Use wet hands and tools to handle this rice, it is very sticky Soak the rice press in water for 10 minutes then lay a layer of smoked salmon on the bottom of the press, smear it with a very thin layer of wasabi paste an cover with 1/2-inch of sushi rice tap it down with the lid of the press, sprinkle ao nori powder and chopped dill over this layer and cover with another 1/2-inch of sushi rice then press very hard with the pot of the sushi press. Turn the pressed rice out and cut into serving pieces. In a nonreactive pot over a medium heat stir the rice vinegar, sugar and salt until the sugar and salt are dissolved and the liquid is clear. Cool the liquid ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 56844,"Pear-Walnut-Cranberry Quick Bread with Vanilla Bean Glaze 1/2 cup melted unsalted butter, plus more, 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 3/4 cup dried cranberries 3/4 cup chopped toasted walnuts 1/2 cup plain yogurt or sour cream 1 teaspoon pure vanilla extract 2 large eggs 1 teaspoon grated lemon or orange zest, optional 1 cup shredded pears, excess moisture squeezed out 1 cup confectioners' sugar 1 1/2 tablespoons milk 1 vanilla bean, split and seeds scraped out Instructions: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside. Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the cranberries and walnuts and toss together. Set aside. Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded pears. 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 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. Whisk together the confectioners' sugar, milk and vanilla bean seeds 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. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 56845,"Quick-Marinated Shrimp Kebabs 1/2 cup olive oil 3 cloves garlic, thinly sliced 1 tablespoon chopped fresh oregano 1 lemon, zested and juiced Kosher salt and freshly ground black pepper, to taste 16 large shrimp, peeled, and deveined 1 summer squash, seeded and cut into 1-inch pieces 1 red onion, cut into 1-inch pieces 1 zucchini, seeded and cut into 1-inch pieces Instructions: In a medium bowl, whisk together the oil, garlic, oregano, lemon juice, and zest and season with salt and pepper. Alternately thread the shrimp, squash, onion, and zucchini onto the skewers, using 4 shrimp per skewer. Put the kebabs in a shallow baking dish and pour the marinade over the top. Marinate the kebabs at room temperature, turning occasionally, for 10 minutes. Preheat an indoor grill pan or an outdoor grill. Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 56846,"Mediterranean Farro Salad 10 ounces farro (about 1 1/2 cups) 1 1/2 teaspoons kosher salt, plus 1/2 teaspoon 8 ounces green beans, cut into 1- to 2-inch pieces (about 2 cups) 1/2 cup pitted black olives