Stir the glutinous rice flour, granulated sugar and lard in a large bowl. Add 1/3 cup cold water and stir with a spoon until a dough forms. Scrape off all the dough from the spoon and knead by hand until the flour is moistened, about 1 minute. Tear off small (pea-size) pieces of the wheat starch dough. Scatter over the glutinous rice dough and knead in until completely smooth. If the dough feels dry or cracks, knead in 1 tablespoon cold water at a time until the dough stops cracking. Knead for another 30 seconds, transfer the dough to a resealable bag and refrigerate for 1 hour to hydrate the flour. Divide the lotus paste into 8 portions (about 30 g each) and roll each into a ball. Transfer to a plate and refrigerate, covered, until ready to fill the dough balls. Remove the dough from the bag and knead until pliable. If it feels dry and cracks, knead in 1 tablespoon cold water at a time until smooth. Divide the dough into 8 pieces, roll each into a ball and cover with an inverted bowl to prevent it from drying. Working with 1 dough ball at a time, roll into a 4-inch round using a small rolling pin. Place it on your palm and thin out 1/2 inch of the edge all around using the tips of your index finger and thumb. Place a ball of lotus paste in the center, wrap the dough around it, then pinch the dough together and gently press it together to form a ball. Roll in between your palms until the seams disappear and a smooth ball forms. Transfer to a plate and repeat with the remaining balls of dough and lotus paste. For the coating: Pour the sesame seeds onto a fine-mesh strainer, run under cold water to moisten, then drain and transfer to a paper towel-lined plate. Roll each ball in the sesame seeds until completely coated. For frying: Fill a large wok or deep Dutch oven two-thirds of the way with the neutral oil. Heat over medium-low heat until a deep-fry thermometer registers 325 degrees F. Carefully add all the sesame balls and immediately start moving them along the bottom of the wok with a slotted spoon and spoon. Keep the sesame balls constantly moving to obtain the perfect round shape and fry, without letting the oil exceed 300 degrees F, until the balls expand a bit, the exterior is crisp and becomes light golden, about 10 minutes. Increase the heat to medium and continue frying, stirring constantly, without letting the oil exceed 325 degrees F, until the sesame balls are golden brown, 5 to 7 minutes. During this time, submerge the sesame balls in the hot oil and push each ball in between the two spoons to color evenly and maintain the ball shape. Drain the sesame balls on a paper towel-lined plate. Let cool for 10 minutes. Cut each in half with kitchen shears, just like how they are served at dim sum restaurants, and enjoy them while they\u2019re still hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 40580,"Five Spice Lamb Burgers with Pickled Cucumber Relish and Five Spice Aioli 1/2 cup mayonnaise Juice of 1 lime 2 teaspoons five-spice powder 1 teaspoon coriander seeds 1 tablespoon vegetable oil 1/2 red onion, small diced 1 red finger cl, seeded and diced 1/4 cup white wine vinegar 1/4 cup sugar 1 English cucumber, seeded and diced Kosher salt 1/2 bunch fresh mint, stemmed and coarsely chopped 2 pounds ground lamb 1 shallot, minced 1/2 tablespoon fresh ginger, minced 1 clove garlic, minced 1 egg yolk 1 tablespoon five spice powder Kosher salt and freshly ground black pepper
4 buns, for service 1 ripe tomato, sliced Instructions: For the aioli:
In a small bowl, mix together the mayonnaise, lime juice, and five-spice powder. Refrigerate the aioli until ready to use.
For the relish:
In a saute pan over medium-high heat, toast the coriander seeds until fragrant. Drizzle in the vegetable oil, add the red onion and cook, stirring frequently, until translucent. Stir in the cl and white wine vinegar, and then sprinkle over the sugar, stirring until it dissolves.
Add the cucumber to the pan, and cook for 5 to 7 minutes over medium heat, and reduce slightly, achieving a light glaze consistency. Season the relish with salt, and let the mixture cool.
Just before serving the relish, stir in the mint, and season with salt, to taste.
For the burgers:
Put the ground lamb, shallot, fresh ginger, garlic, egg yolk, and five-spice powder in a bowl, and mix well. Season the mixture with salt, and black pepper. Divide and shape the lamb mixture into 4 (8-ounce) burger patties. Place the patties in the refrigerator for 1 hour, to allow the flavors to infuse.
Preheat a grill to medium-high and lightly oil the grate. Grill the lamb patties until they are seared on both sides, and cooked through. Remove the patties from the grill, and set aside. Place the buns on the grill, cut-side down, and toast until golden.
Put the lamb patties on the toasted buns, slathered with the Five-Spice Aioli, Pickled Cucumber Relish, and sliced tomato. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 40581,"Yogurt Sauce 3 tablespoons peanut oil 2 teaspoons black or yellow mustard seeds 2 teaspoons cumin seeds 2 teaspoons pureed garlic 1 teaspoon freshly grated ginger 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/8 teaspoon dried red pepper flakes 1/2 teaspoon salt 1 pint plain yogurt Instructions: Have ingredients measured and nearby before beginning. Heat oil in a small skillet over high heat. Add mustard seeds. (They will begin popping immediately so have a cover close at hand for escaping seeds.) Cook until popping stops. Lower heat, add cumin seeds, and cook until they turn golden, about 1 minute. Stir in garlic for 10 seconds, then ginger for 10 seconds more, and remove from heat. Stir in turmeric, paprika, pepper flakes, and salt. Mix spices and yogurt in a bowl. Chill before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 40582,"Straccetti di Pesce Spada 5 1/2 ounces swordfish 3 tablespoons all-purpose flour 1/8 cup extra-virgin olive oil 2 cloves garlic 1/2 teaspoon roughly chopped cl peppers Pinch salt 1/4 cup white wine 3/4 cup Italian cherry tomatoes 1/3 cup black olives 1 cup fresh arugula Instructions: Slice the swordfish into 1/2 by 2-inch strips. Dust with flour and toss to evenly coat. In a medium skillet, heat the olive oil with garlic and cl peppers. Remove the garlic when golden brown. Shake off the excess flour from the swordfish strips and carefully place into hot olive oil. Season with salt and when the fish is golden in color, add the white wine. Let the wine reduce a little and then add the tomatoes. Reduce the tomatoes for approximately 3 minutes and add the black olives. Place on large plate and serve with fresh arugula. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 40583,"Pineapple and Avocado Salsa 1 (14-ounce) can sliced pineapple in juice, drained and juices reserved 1 tablespoon lime juice 1 tablespoon honey 1 tablespoon extra-virgin olive oil 1 small jalapeno, seeds removed and diced Kosher salt and freshly ground black pepper 1/2 red onion, finely chopped 1 medium avocado, halved, pitted and flesh cubed 2 tablespoons minced cilantro leaves Instructions: In a medium bowl, make the dressing by mixing 2 tablespoons of pineapple juice with the lime juice, honey, oil and jalapeno. Season with salt and pepper, to taste. Add the pineapple and onion. Gently fold in the avocado and cilantro. Let the flavors blend for at least 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 40584,"Pear-Almond Tart 1/2 recipe Almond Pate Sucre, recipe follows 1 cup blanched almonds 1/2 cup sugar 2 eggs 1 teaspoon lemon zest 1 1/2 pounds pears 4 teaspoons crystallized sugar 3/4 cup whole unblanched almonds 3 1/3 cups sifted all-purpose flour 12 ounces (1 1/2 cups) unsalted butter, cut into small pieces 1 cup sugar 1 egg 1/2 teaspoon lemon zest Instructions: Preheat the oven to 350 degrees F. Cut the dough into 8 equal pieces. On a floured surface, lightly flour your rolling pin, roll out 1 piece of dough into a 4-inch circle. Repeat with the remaining dough. Place on parchment lined baking sheets. To make almond meal, grind the almonds in a food processor, just until fine, being careful that the meal does not turn to paste. Turn the meal out into a medium bowl and add sugar, eggs, and lemon zest with a wooden spoon. Cut each pear in half and remove the core. Cut each half into 5 or 6 thin wedges. Divide the filling evenly over the tarts, leaving a small border around the edges. Arrange the pears in a circular pattern on the filling. Sprinkle the sugar over the pears. Bake until the pears are lightly caramelized, about 20 minutes. Preheat the oven to 375 degrees F. Spread the nuts on a baking tray and toast until golden, 12 to 15 minutes. Cool and coarsely grind in a food processor. Do not grind too fine. Transfer to a medium bowl and combine with the flour. Set aside. In an electric mixer fitted with a paddle, combine the butter and sugar until light and fluffy. Add the egg and the zest. Add the flour-nut mixture and mix to combine. Turn out onto a lightly floured surface and knead into a ball. Flatten the ball, making a small round, and wrap in plastic wrap. Refrigerate for at least 1 hour, or until needed. Yield: about 2 1/4 pounds ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 40585,"The Forbidden Fruit 1 1/2 ounces grapefruit vodka 2 ounces fresh squeezed pink grapefruit juice 1 ounce fresh squeezed lemon juice 1 ounce simple syrup Ice, for chilling Instructions: Combine the grapefruit vodka, grapefruit juice, lemon juice and simple syrup in a cocktail shaker filled with ice. Shake and strain into a chilled martini glass. ","[Grapefruit Vodka, Lemon Juice]" 40586,"Grilled Halibut Steaks on a Bed of Arugula with Tomato Salad and Gremolata 4 1/2 tablespoons olive oil 3 tablespoons freshly squeezed lemon juice 6 (8-ounce) halibut steaks Generous pinch sea salt Freshly ground black pepper 3 bunches fresh arugula, stemmed, washed and dried 4 1/2 large ripe summer tomatoes, seeded and diced 1/3 cup chopped fresh basil leaves 6 tablespoons extra-virgin olive oil 3 tablespoons freshly squeezed lemon juice 3/4 teaspoon sea salt Freshly ground black pepper 3 tablespoons finely chopped flat-leaf parsley 1 1/2 teaspoons finely minced garlic 1 1/2 teaspoons finely grated lemon zest Generous pinch sea salt Instructions: Make the tomato salad: In a large bowl, mix together all the ingredients and set aside. Make the gremolata: Place all the ingredients in a bowl and mix. Set aside. Make the halibut: Place the olive oil and lemon juice in a large baking dish (or you can use a re-sealable baggie). Rinse the fish and pat it dry, season with the salt and pepper. Place the fish in the dish or re-sealable baggie, turning once to coat with the marinade. Let the fish marinate for 10 minutes at room temperature. Scatter the clean arugula on a 19-inch round or oval platter. Grill the fish over a medium hot fire for 5 to 6 minutes per side, until the flesh is opaque through to the center. When finished grilling, remove the hot fish immediately to the platter of arugula. Top with the tomato mixture, and sprinkle the gremolata over the top of the tomatoes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 40587,"Full House Martini 1 1/2 ounces vodka Splash pomegranate juice
Splash seltzer
Pomegranate seeds
Lime wedge, for garnish
Instructions: In a rocks glass with ice, add the vodka, pomegranate juice, seltzer and some pomegranate seeds. Garnish with a lime wedge. ","[Grenache, Pinot Grigio, Sauvignon Blanc]" 40588,"Zuzu's Peach Sparkler 1-1/2 oz. cognac 1/2 oz. peach schnapps 1/4 oz. simple syrup 1 half peach (crushed) 1 lemon wedge 1 orange wedge 1 peach slice (garnish) 1 mint sprig (garnish) Crushed ice Instructions: In a shaker glass add the peach, mint leaves, lemon and orange and muddle together. Add regular ice, the remaining ingredients and shake. Pour into a long-stem wineglass filled with crushed ice. ","[Chardonnay, Moscato, Riesling]" 40589,"Watermelon and Mint Spritz for Kids 6 cups watermelon cubes (1/2-inch pieces) 2 tablespoons lime juice
1/2 cup Simple Syrup, recipe follows 4 to 5 fresh mint leaves, plus more for garnish Chilled sparkling water, for serving
1 cup sugar Instructions: Add 5 cups of the watermelon cubes (save 1 cup for garnish) to a blender with the lime juice and puree until smooth. Pour into a large measuring cup. Add the Simple Syrup and mint leaves to the blender and puree until the mint leaves turn into green flecks. Add ice to 6 glasses and then fill each glass about half full with the watermelon juice. Add a splash of the mint simple syrup to each glass. Top with sparkling water. On each skewer, alternate the remaining watermelon cubes and mint leaves. Garnish each drink with a skewer. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
","[Prosecco, Moscato, Vinho Verde, Sauvignon Blanc]" 40590,"Lunar New Year Almond Cookies 1 3/4 cups all-purpose flour 1/4 cup almond flour, toasted and cooled (see Cook's Note) 1 teaspoon kosher salt 1/2 teaspoon baking powder 1 1/3 cups granulated sugar 2 sticks (1 cup) unsalted butter, at room temperature 1 large egg, at room temperature 1 teaspoon vanilla extract\u202f 1 teaspoon almond extract\u202f 12 whole almonds (see Cook's Note), for decorating Instructions: With a whisk, mix together the all-purpose flour, almond flour, salt and baking powder by hand. Cream together the sugar and butter in the bowl of a stand mixer with a paddle attachment on medium until light and fluffy, about 4 minutes. With the mixer on, add the egg and continue mixing until fully incorporated. Add the vanilla and almond extract and paddle to combine. With the mixer off, add the dry ingredients at once and paddle on low until combined. Scrape down the paddle and bottom of the bowl to make sure everything is incorporated. Shape the dough into 12 balls by hand or with a cookie scoop. Chill in the freezer for 30 minutes or store frozen, wrapped well, for up to 2 weeks. Preheat the oven to 350 degrees F.\u202f Space the dough balls 2 inches apart on baking sheets. Bake until the cookies begin to spread, 5 to 7 minutes. Top each cookie with an almond and continue to bake until golden brown on the edges, an additional 6 to 8 minutes. Cool and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40591,"Roasted Cremini Mushrooms with Garlic Butter 12 cremini mushrooms, stems removed Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter, at room temperature 1 tablespoon chopped fresh flat-leaf parsley 2 cloves garlic, finely grated 1 tablespoon extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F. Toss the mushrooms with a pinch of salt and nestle stemmed-side up in a small baking dish so the mushrooms are touching. Put the butter, parsley and garlic in a small bowl and mash with a fork until well mixed. Evenly divide the butter between each cap. Drizzle the oil over the mushrooms. Bake until the mushrooms are tender and the butter has melted, about 20 minutes. Top with a few grinds of pepper and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40592,"Fig Catsup 1 pound fresh figs, quartered 8 ounces Roma tomatoes, quartered lengthwise
1 cup apple cider vinegar
1/3 cup sugar
1/4 cup sorghum syrup 1 teaspoon Thai-style chili paste
1 teaspoon coriander
1 teaspoon cumin
1/4 teaspoon cinnamon
1 fresh bay leaf
Salt Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the figs and tomatoes skin-side down on the prepared baking sheet. Roast until they start to brown and soften, about 40 minutes. Cool, and then remove the tomato skins. In a food processor, combine the figs, tomatoes, vinegar, sugar, sorghum, chili paste, coriander, cumin and cinnamon and pulse until combined. Put this mixture in a saucepan with the bay leaf and cook over medium-high heat until the mixture begins to boil. Reduce the heat and simmer, stirring often, until it thickens and reduces by a third, about 30 minutes--it will be thick enough so that when you stir it, you'll be able to see the bottom of the pot. Remove the bay leaf and discard. Season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40593,"Emerilized Eggs Benedict 4 English muffins, split in 1/2 4 tablespoons butter, at room temperature 4 (6-ounce) beef fillets, split in 1/2 Essence, recipe follows 2 tablespoons olive oil 3 cups water 1/2 teaspoon white vinegar Salt Pinch cayenne pepper 8 eggs, individually cracked into a cup 4 egg yolks 2 tablespoons fresh lemon juice 1 tablespoon water 1 tablespoon Creole mustard or other whole-grain mustard 1/2 pound butter, melted and warm 2 teaspoons finely chopped parsley leaves 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Preheat a griddle or large skillet. Brush the muffins with the butter. Place the muffins on the hot griddle and pan-fry for 2 minutes on each side. Remove the muffins from the griddle and set aside. Using a sharp knife, split the fillets in half, horizontally. Season the fillets with Essence. Heat the olive oil in a large skillet over medium-high heat. Sear the fillets for 2 minutes on each side for medium-rare. Remove the fillets from the pan and set aside. In a large skillet, combine the water and vinegar. Season the water with salt. Bring the mixture to a boil. Slide 4 of the eggs into the water. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, 2 to 2 1/2 minutes. Watch carefully and remove the eggs when the yolks are still soft, and drain on a paper-lined plate. Season the eggs with salt and pepper. Return the water to a boil and repeat the process with the remaining eggs. In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and, while whisking vigorously, gradually add the butter, little by little, until all is incorporated. Season, to taste, with salt and cayenne. To assemble, place the steaks on the English muffins. Top the steaks with the poached eggs. Spoon the Hollandaise sauce over the eggs. Garnish the eggs with parsley. 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]" 40594,"Massaged Kale Salad 1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced 1 lemon, juiced 1/4 cup extra-virgin olive oil, plus extra for drizzling Kosher salt 2 teaspoons honey Freshly ground black pepper 1 mango, diced small (about 1 cup) Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons Instructions: In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 40595,"Italian Chicken Pasta Salad Kosher salt 3 cups dried elbow macaroni
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 cup cubed rotisserie chicken
1 cup diced English cucumber (about 1/3 cucumber)
1 cup halved cherry tomatoes
1/2 cup chopped pitted Nicoise olives
1/2 cup chopped roasted red peppers (about 1 whole)
1/2 cup 1/4-inch diced hard salami (about 4 ounces)
1/4 cup diced red onion (about 1/2 small)
1/4 cup chopped fresh flat-leaf parsley 4 ounces ricotta salata, grated, or crumbled feta cheese
1/3 cup red wine vinegar
Instructions: Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat. Add the chicken, cucumber, tomatoes, olives, peppers, salami, onions and parsley. Season with salt and toss well to combine. In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and toss well. Taste and adjust the seasoning if necessary. For best flavor, let the salad stand at room temperature for about 30 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 40596,"Fruit Salad with Vanilla Dressing 1/2 cup plain yogurt 1/4 cup mayonnaise 1 teaspoon lemon juice 1 teaspoon honey 1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt Freshly ground black pepper 1 Granny Smith apple, cored and diced 1 cup seedless grapes, halved 1 pear, peeled, cored and diced 10 to 12 medium size strawberries, halved 1 mango, peeled and diced 1 banana, sliced 1/3 cup chopped walnuts, toasted Instructions: In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt. Season with pepper, to taste. Set aside. Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss and serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 40597,"Wood-Roasted Whole Sonoma Duck 1 whole 5-pound Liberty duckling, neck reserved 1 tablespoon extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1/4 cup extra-virgin olive oil 2 bone-in skin-on chicken thighs 1 tablespoon unsalted butter
2 medium onions, chopped
3 cloves garlic 2 shallots, cut in half
1 tablespoon cognac
1 cup Cabernet Sauvignon
2 bay leaves
6 fresh sage leaves
1 small bunch fresh thyme
1 small bunch fresh parsley
1 small bunch chives
1 cup chicken stock
4 tablespoons unsalted butter 1 pound chanterelles (can substitute portobello mushrooms, or mushrooms of your choice), sliced if large Sea salt and fresh cracked black pepper
1/2 cup sherry
2 cloves garlic, minced
1 small yellow onion, chopped
1 bunch scallions, trimmed and chopped 1-inch piece fresh ginger, peeled and grated
1 bunch radishes, trimmed Kosher salt Instructions: Preheat the oven to 425 degrees F. For the duck: Rub the duck with the olive oil, season it well with salt and pepper and place in a roasting pan breast-side up. Roast for 15 minutes, then shake the pan to release the duck and roast another 25 minutes. At this point, turn the duck onto the breast so it can baste in its own rendered fat. Roast another 25 minutes, then turn the duck again onto its back and cook for another 15 to 20 minutes. The duck skin should be golden brown and a thermometer placed in the thigh meat should register an internal temperature of 135 degrees F. Remove the duck from the pan, reserving the fat in the pan. Let the duck rest for 10 minutes, then slice into 8 pieces: 2 legs, 2 thighs, 2 wings and 2 breasts. For the Cabernet sauce: In a medium skillet over medium heat, heat the olive oil. Add the duck neck and chicken thighs, skin-side down, and saute until golden brown and the fat has rendered, about 10 minutes. Meanwhile, in a large skillet over medium heat, add the butter followed by the onions, garlic and shallots. Saute until translucent, 5 to 6 minutes. Add the cognac and cook for 2 to 3 minutes. Add the Cabernet Sauvignon and bring to a simmer. Add the duck neck, chicken thighs, bay leaves, sage, thyme, parsley, chives and chicken stock. Bring to a simmer and cook, uncovered, for 20 minutes. For the mushroom ragu: In a heavy saucepan over medium heat, add 2 tablespoons of the butter. Add the mushrooms and cook gently for 7 to 8 minutes; season with sea salt and cracked black pepper. Then add the sherry, garlic, onion and half of the scallions and cook for 4 minutes. Add the ginger, 2 tablespoons butter and the remaining scallions and cook another 2 to 3 minutes. Set aside. For the radishes: Put the radishes in a pot and cover with cold water. Bring to a boil, add salt and cook until the radishes are just tender. Drain. In a separate saucepan over medium heat, add the poached radishes and 1 tablespoon of the rendered duck fat and saute until golden, 7 to 8 minutes. Check for seasoning. For serving: Preheat the oven to 300 degrees F. Reheat the duck meat on a sheet tray until warmed through, about 4 minutes. Place the mushroom ragu and radishes on a platter. Cut each breast into four pieces and place on a platter with the thighs and legs. Top with the Cabernet sauce. ","[Chardonnay, Pinot Noir, Syrah, Barolo]" 40598,"Parmesan and Prosciutto Spiced Plums 1/2 cup port wine 1/4 cup sugar
2 tablespoons apple cider vinegar
3 cloves
3 strips orange zest
1 cinnamon stick
Pinch kosher salt
20 pitted prunes
4 ounces Parmigiano-Reggiano, cut into bite-size pieces 5 thin slices Prosciutto di Parma, sliced into quarters Instructions: In a small saucepan, combine the port, sugar, cider vinegar, cloves, orange zest, cinnamon, salt and 1 cup water. Bring to a simmer over medium heat. Reduce the heat to medium-low and add the prunes; simmer until softened and plumped, about 10 minutes. Allow the prunes to cool in the poaching liquid for 5 minutes. Using a slotted spoon, remove the prunes to a plate and allow to cool completely. Preheat the oven to 400 degrees F. Using a paring knife, make a slit from stem to tip in each of the prunes. Stuff each with a piece of Parmesan and wrap in a quarter slice of prosciutto. Place the wrapped prunes, seam-side down, on a rimmed baking sheet. Bake until the prosciutto is crispy and the Parmesan is soft and melted, 8 to 10 minutes. Serve warm or at room temperature. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 40599,"Easter Bonnet, Part Two 1 1/4 cups heavy cream, 10.5 ounces, 300 grams Store-bought pound cake Simple Syrup White chocolate, tempered, 14 ounces, 400 grams Cocoa butter, 14 ounces, 400 grams Instructions: To assemble: Use a pastry brush to coat the bottom half of each petal with a little Simple Syrup or warmed corn syrup. This will act as the \glue\ to adhere the petals to the bud. Wrap the first petal around the base of the bud. Continue adding petals in the same fashion until you have formed the size of flower you would like. Gently squeeze the bottom of the bud so the petals open. You can also gently roll back the tops of the petals to achieve a more realistic appearance. Cut off the bottom of the bud. Place around the brim of the hat and add the leaves as desired. To make the ganache: If using gelatin sheets, place them in a medium-size mixing bowl with enough cold water (about 2 cups) to cover. Let stand for about 5 minutes to allow the gelatin to soften and hydrate. Cold water hydrates the gelatin without letting it absorb too much liquid. Remove the gelatin from the bowl and squeeze out the excess water with your hands. If you use powdered gelatin, sprinkle the gelatin over 1/4 cup (1.75 ounces; 50 grams) of cold water. Let the gelatin bloom until it has absorbed all the water, about 1 minute. Place the chopped chocolate in a medium-size mixing bowl. Pour the heavy cream in a 1-quart heavy-bottomed saucepan over medium-high heat until bubbles begin to form around the edge of the pan. Remove from the heat and make a ganache by pouring the hot cream over the chocolate. Let stand for about 30 seconds to allow the heat to distribute throughout the bowl. Add the hydrated gelatin and gently stir the mixture with a rubber spatula. The hot cream will cause the chocolate and the gelatin to melt. Slowly mixing the heavy cream and chocolate together causes the fats in them to combine to form an emulsion. Stir the ganache until it is smooth and homogenous. Place the mixing bowl in the ice bath and stir the ganache occasionally so it cools evenly. The ganache is ready when it has thickened. Test this by using a rubber spatula to draw a line through it. If the line holds for 10 to 15 seconds, it is ready. If the line fills in immediately, the ganache is too warm. Keep cooling and retest every 30 seconds. The ganache should not cool so much that it begins to harden and set. If this happens, warm it up over a saucepan of simmering water, removing it every 10 seconds and whisking it gently until it is smooth and viscous. To finish the mousse: While the ganache is cooling, pour the heavy cream into another medium-size mixing bowl and beat to soft peaks with an electric mixer on medium speed. Be careful; if you overwhip the heavy cream, it will lose volume and the mousse will not be as light and airy. When the ganache is cool but not cold, fold in the whipped cream in 2 additions until combined. The ganache should not be so cold that it has begun to set and is grainy, yet is should be cool enough that it doesn't melt the whipped cream. If the mousse begins to seize while you are folding in the whipped cream, warm it up over a saucepan of simmering water 5 seconds at a time until it is smooth again. Do not warm it so much that the whipped cream begins to melt. Then fold in any remaining whipped cream. When all of the whipped cream has been incorporated, the mousse will be loose and pourable. Don't worry; it will set up in the freezer. Prepare the pound cake: Cut the pound cake into a 4-inch flat circle and a 5 1/2-inch flat circle. You want the larger circle to be just a bit smaller than the diameter of your mold. That way, the mousse will cover the edge and the cake won't show through the mold. Place the mousse into a pastry bag with a large opening (no tip). Pipe the mousse into the dome mold, filling about two thirds full. Spread the mousse up the sides of the mold with the back of a large spoon. Place the smaller cake circle in the mousse. Soak the cake with the simple syrup. Fill with more mousse until almost full. Top with the larger cake circle and press down slightly. Soak the cake with the simple syrup. Place the mold in the freezer for at least 1 hour to allow the mousse to set. At this stage, the cake will hold in the freezer for up to 1 week. Spread a 1/8-inch thick layer of tempered white chocolate onto a piece of parchment paper. Let the chocolate harden until firm but not set, about 5 minutes. To make the brim of the hat, trace around a 10-inch cardboard cake circle or serving plate to cut a circle from the white chocolate. Place a clean sheet of parchment paper over the chocolate sheet and flip over both. Peel off the parchment paper. Separate the chocolate cutout and place on a cardboard cake circle. To assemble: Unmold by dipping the mold in hot water for 5 seconds. Press against one side of the mousse to slide it out of the dome mold. Place the dome, cake side down, in the center of the white chocolate circle. Prepare the paint sprayer: Place equal amounts of white chocolate and cocoa butter over a double boiler and melt until smooth with no lumps. Assemble the dessert and place in the freezer for about 10 minutes. The surface of the dessert must be chilled so the chocolate coating will harden upon contact, giving it the desired texture. Remove the dessert from the freezer and place on a platter or cake circle. Place the chocolate mixture in a clean paint sprayer and use it to spray the dessert with the chocolate. Cleanup will be much easier if you use a plastic-lined cardboard box as a backdrop to the dessert when you spray it. Add the decorations. Let thaw in the refrigerator for about 1 hour before serving. The Bonnet will hold in the refrigerator for up to 24 hours. Yield: 6 to 8 servings Sources: Team Torres LLC www.mrchocolate.com PO Box 303 New York, NY 10101-0303 212/489-4847 212/489-0142 (fax) 6-inch Dome Mold Beryl?s Cake Decorating & Pastry Supplies www.beryls.com PO Box 1584 North Springfield, VA 22151 800/488-2749 703/750-3779 (fax) Modeling chocolate in white or dark, assorted cutters, cocoa butter, powdered and paste food colorings, white and dark chocolate Sur La Table Catalog Division www.surlatable.com 800/243-0852 Sinsation Chocolate Tempering Machine; cutter sets of assorted shapes and sizes, paste food colorings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40600,"Philly Cheesesteak Garbage Bread 5 tablespoons olive oil 1 pound beef flank steak
Kosher salt and freshly ground black pepper One 8-ounce container button mushrooms, thinly sliced 2 medium yellow onions, thinly sliced 2 medium Cuban or banana peppers, seeded and thinly sliced All-purpose flour, for dusting 1 1/2 pounds store-bought pizza dough (see Cook's Note) 2 cups grated American cheese (6 ounces) 2 cups grated provolone (6 ounces) 1 large egg, beaten, for egg wash Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Sprinkle the beef with salt and pepper and then add the beef to the skillet and cook, turning as needed, until browned all over and cooked to medium-rare, 6 to 8 minutes. Transfer the beef to paper towels to drain, wipe the skillet clean with paper towels and return the skillet to medium heat. Heat the remaining 4 tablespoons oil in the skillet, then add the mushrooms. Sprinkle with salt and pepper and cook, stirring, until golden brown, 8 to 10 minutes. Add the onions and peppers, then sprinkle with salt and pepper and cook, stirring, until lightly charred and soft, 10 to 12 minutes. Transfer the vegetables to a bowl and let cool. Meanwhile, place the cooled beef in the freezer for 20 minutes to firm up. Working quickly, very thinly cut the beef into the thinnest possible slices. (Slices should be almost as thin as deli meat.)
On a lightly floured work surface, roll the dough into a 20-by-14-inch rectangle. Starting on the shorter end of the dough, arrange the beef slices evenly over half of the dough, leaving a 1-inch border on the sides. Sprinkle both cheeses over the meat, then scatter the cooked vegetables evenly over the cheese. Working from that short side, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log. Transfer the log to the prepared baking sheet and brush with the egg wash. Bake until the bread is golden brown, 35 to 40 minutes.
Let the bread cool for at least 10 minutes before slicing. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 40601,"Traditional Potato Latkes One 30-ounce bag frozen shredded potatoes, defrosted (see Cook's Note) 2 sheets unsalted matzo (see Cook's Note) 1 medium red onion, quartered
2 eggs
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
Vegetable oil, for deep-frying Full-fat sour cream or unsweetened applesauce, for serving Instructions: Turn out the shredded potatoes into a large bowl. If you have an exhaust fan in your kitchen, turn it on and place the food processor underneath it--the smell from the processed onion will be very strong. Place the matzo in the food processor and pulse until you have a range of sizes, from 1/4-inch to nearly flour. Dump this onto the potatoes. Put the food processor back together and place the onion and the salt and pepper in the bowl. Process until nearly liquid, scraping down the sides of the bowl as needed. Add the eggs to the food processor and process until completely incorporated and the mixture turns almost white. Dump this onto the potatoes. Put on a pair of disposable gloves and mix everything together by hand. (If you don't use gloves, the onion smell will cling to your hands for a very long time.) Form the mixture into latkes: Take enough to fill the palm of your hand, then press your hands together hard, palm-to-palm, squeezing until some liquid comes out. You should end up with a disc that's thicker in the middle, like a flying saucer. Turn the disc around in your hands while patting the sides to firm it up. Give the latke one last squeeze--it's ready for the fryer. (When I make them, my latkes average 3 ounces each.) In a deep-fat fryer or heavy medium pot, heat several inches of oil to 375 degrees F. In batches, gently put the latkes into the hot oil and leave them alone to fry until golden brown, turning only once, about 4 minutes. The perfect latke will be golden brown and crispy on the outside, soft and white and warm on the inside. You can expect some shreds of potato to come loose; just scoop them out when the latkes are done. If a latke falls apart while frying, it's a sign you have to squeeze harder! Using tongs, remove the latkes from the oil; there is no need to drain. Serve hot, with a generous dollop of sour cream or apple sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40602,"Best Chocolate Brownie Adapted from Marcel Desaulniers, Death By Chocolate) 1/4 cup flour 2 tablespoons unsweetened cocoa 1 teaspoon baking powder 1/2 teaspoon salt 5 ounces bittersweet chocolate (top-quality), broken in 10 pieces 4 tablespoons unsalted butter 3 eggs 3/4 cup granulated sugar 1 teaspoon pure vanilla extract 1/4 cup sour cream 4 ounces bittersweet chocolate (top quality), coarsely chopped (about 1/2 cup) Instructions: Heat oven to 325 degrees. Lightly butter and flour a 9x9x2-inch square cake pan. Sift flour, cocoa, baking powder and salt together onto a sheet of waxed paper. In top of a double boiler melt chocolate and butter over medium-high heat, stirring occasionally until smooth. Remove from heat. In an electric mixer mix eggs, sugar and vanilla on high until slightly thickened, about 1 1/2 minutes. Add melted chocolate mixture and mix on medium for 30 seconds. Add flour mixture and mix on low 10 seconds, then on medium 10 seconds. Add sour cream and mix on medium 5 seconds. Scrape around sides and bottom of bowl with a rubber spatula to combine thoroughly. Use spatula to fold in chopped chocolate. Pour batter into cake pan and spread evenly. Bake until toothpick inserted in center comes out clean, about 40 minutes. Allow brownies to cool 10 to 15 minutes before cutting with a serrated knife. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 40603,"Big Grilled Veggie Salad 8 ounces small cremini mushrooms, stems trimmed, halved 1 medium zucchini, cut into 1/2-inch-thick half-moons
1 medium squash, cut into 1/2-inch-thick half-moons
1 orange bell pepper cut into 1/2-inch chunks
1 green bell pepper, cut into 1-inch chunks
1 small red onion, halved, then cut into sixths
1 tablespoon Italian seasoning
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 to 1 teaspoon crushed red pepper flakes, or to taste 1/4 cup plus 3 tablespoons olive oil 2 lemons, zested and juiced
6 ounces crumbled feta
1/4 cup fresh oregano 1/4 cup fresh mint 1/4 cup fresh parsley Instructions: Thread the mushrooms, zucchini, squash, orange bell pepper, green bell pepper and onions onto separate skewers. Mix the Italian seasoning, salt, black pepper, red pepper flakes and 1/4 cup of the olive oil in a small bowl. Brush the kebabs all over with the oil mix. Preheat a grill pan over medium-high heat. When it is hot, grill the kebabs, turning as needed, until grill marks form and the veggies have softened, 8 to 10 minutes total. Using a fork, push the hot vegetables off the skewers onto a serving platter. Drizzle over the lemon juice and remaining 3 tablespoons olive oil. Toss to combine. Sprinkle over the crumbled feta and lemon zest. Top with the oregano, mint and parsley. The salad can be served warm or chilled. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 40604,"Chocolate Ice Cream Sandwiches 1 pint vanilla gelato or ice cream 8 chocolate-hazelnut candies, such as Baci, roughly chopped
12 slices dried fruit and nut bread, such as raisin-walnut
1/2 cup chocolate-hazelnut spread
Instructions: Place the ice cream in a bowl and allow to soften slightly at room temperature. Fold in the chopped candies with a rubber spatula. Cover and freeze for 40 minutes to firm up. Preheat a grill pan over medium-high heat. Grill the bread until golden brown and slightly charred, about 2 minutes per side. Spread each slice with some of the chocolate-hazelnut spread. Scoop 1/3 cup of the ice cream mixture onto 6 of the slices. Top with the remaining slices. Enjoy immediately or store the sandwiches in the freezer for up to 5 hours before serving. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 40605,"Tequila con Sangrita 1 1/4 cups freshly squeezed orange juice 1/3 cup freshly squeezed lime juice 2 1/2 tablespoons grenadine syrup Generous 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 1/2 pint tequila (preferably aged blue Agave) 2 limes, cut into wedges (optional) A small dish of salt (optional) Instructions: An hour before the cocktail hour is to commence, combine all the ingredients for the sangrita in a blender. Blend until frothy. Cover and refrigerate for the flavors to marry. To serve, pour the sangrita into 8 straight, tall shot glasses. Pour the tequila into 8 identical shot glasses and place them all on a tray lined with a napkin desired, and serve immediately with lime wedges and salt, if desired. ","[Tequila, Mezcal, Sauvignon Blanc, Pinot Grigio]" 40606,"Lobster Stew 2 lobsters (about 1 1/2 pounds/675 g each) 3 tablespoons butter 1 onion, chopped 1 tablespoon tomato paste 2 tablespoons Cognac 3 cups/750 ml water 12 asparagus tips 12 slices yellow zucchini 6 radishes, halved 1/4 cup freshly shelled peas Salt and freshly ground black pepper Lemon juice, to taste 1 tablespoon chopped fresh chervil Instructions: Fill a large pot with water to come finger deep. Bring to a boil, put the lobsters in head first, and steam 4 minutes. Drain and rinse under cold water until cool enough to work with. Shell the lobsters, wrapping the meat and refrigerating until ready to use (you should have 4 intact claws and 2 tails which you can halve lengthwise). Reserve 12 lobster legs. Reserve the shells, but discard the body. Chop the shells to pieces with a mallet or in the food processor. Heat 1 1/2 tablespoons butter in a large saute pan and cook the onion until soft. Stir in the tomato paste and add the lobster shells. Pour over the Cognac and flame. When the flames have died down, pour over 3 cups/750 ml water, and cook until the liquid is reduced to 1 1/2 cups/375 ml. Strain, pressing down on the shells to extract all the juices. Return the juices to the saute pan. While the sauce is reducing, cook the vegetables, separately, in a pot of boiling salted water until al dente, 30 seconds to 2 minutes, depending on the vegetable. When each is done, lift to a strainer with a slotted spoon and immediately plunge into an ice bath to preserve the color. Bring the lobster stock in the saute pan to a simmer, uncovered. Add the lobster and poach gently 3 minutes. Add the vegetables and continue to cook 2 minutes. Arrange half a tail and a whole claw in each of 4 soup plates. Divide the vegetables evenly around the meat. You should have about 1/4 cup/60 ml sauce per dish, so if you have too much boil it down, whisking in the remaining butter at the end. Taste and season with salt, pepper, and lemon juice. Ladle over the lobster and vegetables, scatter over chervil, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40607,"cl-Rubbed Beef Tenderloin with Garlic-Herb Oil 1 tablespoon ancho cl powder 1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons ground coriander
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 tablespoon olive oil
One 3 1/2- to 4-pound beef tenderloin, trimmed and tied
2 tablespoons canola oil Garlic-Herb Oil, recipe follows 3/4 cup extra-virgin olive oil 3 cloves garlic, crushed
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives
1 teaspoon red pepper flakes
Kosher salt Instructions: Preheat the oven to 450 degrees F. Mix together the ancho cl powder, cumin, paprika, coriander, cayenne, garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the olive oil on the tenderloin, then rub evenly with the spice mixture. Let stand at room temperature for 30 minutes. Heat the canola oil in a large ovensafe skillet, preferably cast-iron, over medium-high heat. Sear the tenderloin (bending it to fit in the skillet if necessary) until golden brown on all sides, about 3 minutes per side. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center of the tenderloin reads 130 degrees F (for medium rare), about 20 minutes. Transfer to a cutting board and let rest for 10 minutes. Remove the string and slice the tenderloin crosswise. Spoon over some of the Garlic-Herb Oil and sprinkle the meat with additional salt. Serve the remaining Garlic-Herb Oil in a bowl on the side. Combine the olive oil and garlic in a small saucepan. Turn the heat to medium low and gently poach the garlic for 5 minutes; the oil should be at a very bare simmer but not boiling, otherwise the garlic will burn. Turn off the heat and allow to cool completely. Remove the garlic from the oil and discard; transfer the oil to a bowl. Add the parsley, cilantro, chives, red pepper flakes and salt to taste to the oil and stir to combine. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 40608,"Fresh Lemon Mousse 3 extra-large whole eggs 3 extra-large eggs, separated 1 cup plus 2 tablespoons sugar 2 teaspoons grated lemon zest 1/2 cup freshly squeezed lemon juice (4 lemons) Kosher salt 1 cup heavy cream 1/2 cup good bottled lemon curd, at room temperature Sweetened Whipped Cream, recipe follows Sliced lemon, for garnish 1 cup cold heavy cream 1 tablespoon sugar 1/2 teaspoon pure vanilla extract Instructions: In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled. Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold. Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40609,"Braised Cabbage 1/4 cup peanut oil 1 medium red onion, sliced 1 cup brown sugar 2 Granny Smith apples, sliced 1/2 cup red wine vinegar 4 pounds red cabbage, cut into julienne 2 cups red wine 2 cups orange juice 1 cinnamon stick 3 teaspoons ginger powder Salt and pepper, to taste A few gold leaves, for decoration (optional - available at specialty stores) Instructions: Preheat oven to 350 degrees F. Heat a heavy casserole. Add peanut oil. Saute the red onion until translucent. Sprinkle in brown sugar and cook for a few minutes until it starts to caramelize. Add sliced apples and deglaze with the red wine vinegar. Bring to a boil. Add red wine and orange juice, cinnamon stick, ginger powder and salt and pepper. Simmer for 5 minutes. Add red cabbage and continue to cook for about 10 minutes on top of the stove. Cover cabbage with foil and cook in 350 degree oven for about 45 minutes. Remove. Taste, and adjust seasoning, if necessary. ","[Barolo, Pinot Noir, Chianti, Tempranillo]" 40610,"Cobb Salad 8 ounces slab bacon, diced, or thinly sliced 1 ripe Hass avocado Juice of 1/2 lemon 1/2 head romaine, washed and torn into small pieces 2 boneless skinless chicken breasts, (6 ounce each) grilled, sauteed, or poached, diced 2 large vine-ripened tomatoes, cored and diced 1 head Bibb lettuce, washed and torn into small pieces 2 hard cooked eggs, peeled and chopped 4 scallions, whites and several inches of green, cut on an angle in very thin slices 1 medium bunch watercress, stemmed, and coarsely chopped Basic Vinaigrette, recipe follows 4 ounces blue cheese, crumbled Freshly ground black pepper 1/4 cup white wine vinegar, balsamic vinegar, red wine or aged sherry wine vinegar 2 to 3 teaspoons Dijon mustard 1 teaspoon kosher salt plus more Freshly ground black pepper 2/3 to 3/4 cups extra-virgin olive oil Instructions: In a medium skillet over medium heat, cook the bacon until golden and crispy and the fat is rendered, about 3 to 5 minutes. Remove with a slotted spoon, drain on paper towels, and reserve.
Half the avocado, remove the seed, and scoop the halves out of the skin with a large spoon. Dice the avocado, and in a small bowl, gently toss with lemon juice.
Assemble the salad -- use a large, straight-sided glass bowl, if possible-- by layering the ingredients in the following order: romaine lettuce, chicken, tomatoes, Bibb lettuce, eggs, reserved bacon, scallions, avocado, watercress, and finally the blue cheese. Season with pepper to taste.
At the table, gently toss the salad with about a 3/4 to 1 cup of the vinaigrette. Divide the salad among chilled plates. Serve.
In a small mixing bowl, whisk together the vinegar, mustard, the 1-teaspoon salt, and pepper to taste. Gradually whisk in enough of the oil to make a smooth dressing with a balanced taste. Season with salt and pepper, if needed. Use immediately or store covered, in the refrigerator, for up to a week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 40611,"Grilled Walleye Salad 1 pint water 1 cup white wine 2 whole bay leaves 2 cloves garlic, crushed 6 sprigs fresh parsley 1 teaspoon whole peppercorns 1 teaspoon salt 1 stalk celery 1 lemon, sliced 2 (8-ounce) walleye fillets 1/2 cup fine diced celery 1 tablespoon chopped dill 1 cup mayonnaise 1/2 cup sour cream 1 lemon, juiced 1 tablespoon whole grain mustard 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper Instructions: In a shallow pan combine all the court-bouillon ingredients and bring to a simmer. Place the walleye fillets in the pan, making sure the liquid covers them. Poach the fillets for 5 minutes, until firm to the touch. Remove the walleye from the pan, cover and refrigerate. Combine the ingredients for the salad dressing. After the walleye has chilled, gently flake the fillets, checking again that all the bones are removed. Add the dressing to the walleye and mix. Be careful not to break up the walleye any more. Cover and refrigerate until needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40612,"Frisee Salad and Tomato Tartan 1 pound frisee 1 tablespoon best-quality olive oil, or walnut oil 1 tablespoon best-quality Champagne vinegar Kosher salt and fresh ground black pepper 1 3/4 cups unbleached flour, plus extra for rolling out pastry (I usually use whole-wheat flour or half whole-wheat and half unbleached) 1/2 teaspoon salt, optional 1 tablespoon sugar, optional 12 tablespoons cold butter, cut into bits (butter works also, but changes the flavor and texture of the crust) 4 tablespoons ice water 10 medium-sized, ripe but firm tomatoes, thinly sliced 1 pound mozzarella (skim milk cheese is fine or 3/4 pound mozzarella and 1/4 pound Parmesan or romano), thinly sliced or grated 1/3 cup Dijon mustard 1 tablespoon minced garlic 1 tablespoon dried basil 1 teaspoon dried oregano 4 tablespoons olive oil Instructions: Cut off and discard the tough stem root of the frisee. Tear the leaves into bite-size pieces. Put the leaves in a large bowl and toss with the olive oil, vinegar and a sprinkling of salt and pepper. Prepare the pastry by combining the flour, salt, and sugar in a food processor. Add the butter and combine until coarse crumbs are formed. With the machine running, add ice water, tablespoon by tablespoon, and keep the machine going until the dough rolls off the sides of the container into a ball. Cover the pastry with plastic wrap and refrigerate for 30 minutes. Use this time to slice the tomatoes and cheese. Roll out the dough with a little flour into a circle large enough to fit into a 10 inch tart pan or a pie pan. The dough will be about 1/8-inch thick. Preheat the oven to 400 degrees F. Evenly brush the mustard over the bottom of the pastry shell tucking in the edges. Cover the mustard with all the cheese, distributing it evenly. Beginning at the outer edge of the crust, make a spiral of overlapping tomato slices, working your way around to the center. In a bowl, mix the garlic, herbs and olive oil. Drizzle this mixture over the tomatoes. Bake in preheated oven for 20 to 25 minutes or until golden brown. Remove from oven, let rest and serve atop frisee salad ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40613,"Prosciutto Persimmons 2 ripe Fuyu persimmons Kosher salt and freshly ground pepper 8 thin slices prosciutto (about 2 1/2 ounces), cut in half crosswise 16 small fresh basil leaves 1 1/2 ounces aged provolone, cut into 16 small pieces Extra-virgin olive oil, for drizzling White balsamic vinegar, for drizzling Instructions: Trim the stem end of the persimmons, then slice each into 8 wedges. Season with salt and pepper. Lay out a piece of prosciutto. Top with a persimmon wedge, basil leaf and piece of provolone; roll up. Repeat with the remaining ingredients. Arrange on a platter; drizzle with olive oil and vinegar and season with pepper. ","[Chardonnay, Vermentino, Gavi, Sauvignon Blanc]" 40614,"Double Masala Chai Punch Bowl Kumquats, optional 6 cups Double-Strength Chai, recipe follows 32 ounces rye whiskey 24 ounces lemon-lime soda, such as 7UP 1 tablespoon cloves 1 teaspoon black peppercorns 32 green cardamom pods Eight 2-inch pieces Indian-style cinnamon bark 4 star anise pods One 2-inch piece fresh ginger, sliced thinly 5 tablespoons loose leaf black tea 1 1/2 cups dark brown sugar Instructions: If you like, make pretty ice cubes by putting a slice of kumquat in each square of a few ice cube trays. Fill with water and freeze.
Stir together the chilled Double-Strength Chai, rye whiskey and lemon-lime soda. Serve, tumbling in your pretty ice cubes, if using. Combine 8 cups water, the cloves, peppercorns, cardamom pods, cinnamon, star anise and ginger in a large saucepan or pot. Bring to a boil. Reduce heat to a low simmer, cover and let it go for 10 to 15 minutes.
Bring the pot back up to a boil and add the black tea. Stir, turn off the heat and allow the tea to steep for 3 minutes. Dissolve the brown sugar in the hot tea mixture. Strain, and chill the chai in the fridge. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 40615,"Slow-Cooker Roast Pork Sandwiches 2 pounds boneless pork shoulder, cut into 4 chunks Kosher salt and freshly ground pepper 1 tablespoon fennel seeds, coarsely ground 1 small sprig rosemary 1 bay leaf (preferably fresh) 4 cloves garlic, smashed 5 tablespoons extra-virgin olive oil 1 large loaf soft Italian or French bread 8 thin slices provolone cheese (about 4 ounces) 1 cup chopped giardiniera, plus brine for drizzling 8 jarred pepperoncini, thinly sliced 2 cups baby arugula Instructions: Season the pork generously with salt and pepper and rub all over with the fennel seeds. Transfer to a 6- to 8-quart slow cooker and add the rosemary, bay leaf, garlic and olive oil. Cover and cook on low until the meat is browned in spots and tender, 7 hours. Pull the pork apart with tongs or 2 large forks. Discard any large chunks of fat and discard the rosemary and bay leaf. Toss the meat in the juices; season with salt and pepper. Cut the bread crosswise into 4 pieces and split each piece open. Toast the bread, if desired. Divide the cheese among the bottom halves of the bread, then top with the meat, leaving the juices in the slow cooker. Top the sandwiches with the giardiniera plus a drizzle of giardiniera brine, the pepperoncini and arugula. Strain the juices from the slow cooker into a liquid measuring cup, then pour into small ramekins or cups. Serve with the sandwiches for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 40616,"Cheesy Broccoli-Stuffed Chicken with Tomato Rice 1 tablespoon plus 1 teaspoon extra-virgin olive oil 1 small shallot, minced 3/4 cup converted white rice 1 8-ounce can tomato sauce 1 cup finely chopped broccoli florets and tender stalks 1/4 cup garlic-and-herb cheese spread (such as Boursin) 1/2 teaspoon grated lemon zest Kosher salt and freshly ground pepper 4 small skinless, boneless chicken breasts (6 to 8 ounces each) 1/2 teaspoon paprika 1/4 cup roughly chopped fresh parsley Instructions: Preheat the oven to 450 degrees F. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in the rice until well coated. Add the tomato sauce and 3/4 cup water. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from the heat and set aside, covered. Meanwhile, mix the broccoli, cheese spread, lemon zest, 1 teaspoon olive oil and a pinch each of salt and pepper in a small bowl; set aside. Line a rimmed baking sheet with foil. Cut three deep slits across the top of each chicken breast at an angle (do not cut through). Rub the chicken with the remaining 2 teaspoons olive oil and season with salt, pepper and the paprika. Stuff the broccoli mixture into the slits and transfer to the prepared baking sheet. Roast until the chicken is just cooked through, 12 to 15 minutes. Fluff the rice with a fork. Stir in the parsley and season with salt and pepper. Serve with the chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 40617,"Golden Crusted Lamb Fillet 2 (1 1/2 pound) lamb racks 3 tablespoons olive oil Salt and pepper 1 teaspoon chopped thyme 7 ounces spinach 1 ounce butter 1 ounce chopped shallots 1 garlic clove, chopped 2 sheets phyllo 4 thin slices prosciutto 1 cup lamb stock, recipe follows 2 pounds lamb bones 1 small onion 1 small carrot 1 small bouquet garni 9 cups water Salt and freshly ground black pepper Instructions: Preheat oven 350 degrees F. Debone the lamb racks and remove any exterior fat. Cut up the bones and reserve for the lamb stock. Sear the lamb fillets in a pan with olive oil for 2 to 3 minutes, until lightly browned on all sides. Season with salt and pepper and sprinkle with thyme. Set aside. Stem, wash and pat dry the spinach. Melt the butter in a pan. Add the shallots and garlic and cook until browned. Add the spinach and cook for 1 to 2 minutes. Season with salt and pepper. Reserve. Spread 1 sheet of the phyllo dough out onto a flat surface. Fold in half and brush with butter. Wrap the lamb fillets in prosciutto. Place the 1 lamb fillet on the phyllo and cover with 1/2 of the spinach. Wrap with the phyllo and place on a baking sheet. Repeat with the rest of the ingredients. Cook for 12 to 15 minutes. Pour a little lamb stock on each plate before serving. Put the bones in a saucepan and brown lightly. Add the onion, chopped carrot and the bouquet garni. Cover with water and season with salt and pepper. Cook slowly, uncovered, for 1 hour, skimming and degreasing from time to time. Strain through a sieve or a fine cloth. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 40618,"Potato and Cheese Breakfast Burritos 2 tablespoons vegetable oil 1 1/2 cups frozen hash browns (not patties) 8 large eggs 1/4 teaspoon chipotle cl powder Kosher salt and freshly ground black pepper 1/4 cup chopped fresh cilantro 4 large burrito-size flour tortillas 1 avocado, halved, pitted and sliced 1/2 cup shredded Monterey Jack cheese 1/2 cup shredded sharp Cheddar Salsa, for serving Instructions: Heat the oil in a large nonstick skillet over medium-high heat. Add the hash browns and cook, stirring occasionally, until golden brown and crisp, 8 to 10 minutes. Meanwhile, beat the eggs in a medium bowl with the chipotle powder, a sprinkle of salt and a few grinds of pepper until well blended. Pour the eggs over the cooked potatoes and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the heat and stir in the cilantro. Warm a tortilla in a large nonstick skillet over medium heat it is until pliable. Top with one-quarter of the avocado slices, one-quarter of the egg mixture and 2 tablespoons each of the Monterey jack and Cheddar. Fold in the two sides and roll up tightly from the bottom to the top. Repeat with remaining tortillas and burrito filling. Serve with salsa on the side. ","[Rioja, Tempranillo, Garnacha, Barbera]" 40619,"Surf and Turf Noodle Hot Pot with Herb Puree Grapeseed oil, for cooking 4 chorizo sausages, casings removed 1 pound ground chicken 2 tablespoons minced garlic 2 tablespoons minced ginger 1 tablespoon fermented black beans, rinsed, chopped 2 jalapenos, de-stemmed, chopped 2 yellow onions, sliced 1/4 cup fish sauce (recommended: 3-Crab) 1 cup white wine 2 quarts chicken stock, or more as needed Salt and black pepper 1 pound U-15, large shrimp, peeled, de-veined, tail on 1 pound bay scallops 1/2 cup, dried scallops, soaked in hot water until soft 1 pound Shanghai noodles, blanched and refreshed (a little larger than spaghetti) 2 heads broccoli, florets and stem peeled, julienned 2 red bell peppers, julienned 1 cup sliced scallions 4 limes, juiced Herb Puree, recipe follows 1 bunch Thai basil, leaves removed 1 bunch cilantro, leaves removed 1 bunch mint, leaves removed 2 cloves garlic 1 lime, juiced 1 teaspoon sugar 3/4 cup grapeseed oil Salt and black pepper Instructions: In a large stockpot or wok on medium heat, coat lightly with oil and saute the chorizo, chicken, garlic, ginger, black beans and jalapenos. Constantly stir and break up the meat. Add the onions, season, and sweat. Deglaze with fish sauce and wine. Reduce by 25 percent and add stock. Bring to a simmer and check for seasoning. Season the shrimp and fresh scallops. Add all seafood, noodles, broccoli, and bell peppers. Bring back to a simmer. Add scallions and lime juice. Check again for flavor, garnish with puree, and serve. In a blender, add herbs, garlic, lime juice, sugar, and a little oil. On high, puree and add the remaining of the oil. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40620,"Sauteed Chicken Breast with Roasted Grapes and Onions 1 pound mixed small red and green grapes (halved, if large) 1 small red onion, quartered lengthwise and cut crosswise into 1/4-inch pieces
4 sprigs fresh rosemary, plus extra, for garnish 2 teaspoons balsamic vinegar 2 tablespoons olive oil Coarse salt and freshly ground black pepper 1 1/2 pounds boneless skinless chicken breasts 1/2 cup dry white wine 1 tablespoon unsalted butter, cold
Instructions: Preheat the oven to 450 degrees F. On a rimmed baking sheet, toss the grapes and onion with the rosemary sprigs, balsamic vinegar, 2 teaspoons oil, 1/8 teaspoon salt and 1/4 teaspoon pepper. Roast, turning once halfway through, 20 to 25 minutes. Meanwhile, cut the chicken breasts in half horizontally. Put a piece of chicken between 2 sheets of plastic wrap and pound with the smooth side of a mallet until the chicken is 1/4- to 1/2-inch thick. Repeat with the remaining pieces of chicken. Sprinkle all the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat the remaining 4 teaspoons oil over medium-high heat. Cook the chicken until golden-brown and cooked through, 3 to 4 minutes per side. Remove and keep warm.
Add the wine to the skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from the heat and let cool 1 minute. Add the butter and swirl until the butter is melted, about 30 seconds. Spoon the sauce onto 4 plates and add the chicken, then top with roasted grapes and red onions. Garnish with additional rosemary and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40621,"Pumpkin Seed Chicken Mole 1/2 cup raw pumpkin seeds or pepitas 1 teaspoon cumin seeds 1/2 teaspoon cracked black pepper 1/2 teaspoon dried Mexican oregano 10 tomatillos, husked, washed and quartered 1 serrano cl 2 garlic cloves, peeled 2 romaine lettuce leaves 1/8 teaspoon ground cinnamon 1 bunch cilantro, stems and leaves 1 bunch cilantro, stems and leaves
2 radish tops 1 small onion, quartered 1 1/2 teaspoons salt 2 tablespoons olive oil 2 cups chicken stock 3 large skinless, boneless chicken breasts, split 1 bunch radishes, thinly sliced, for garnish Instructions: In a dry cast-iron skillet toast pumpkin seeds, cumin seeds, pepper and oregano over a low heat, shaking the pan occasionally. Heat until aromas are released, about 5 minutes. Remove before seeds begin to brown and set aside to cool. In a blender grind mixture until a powder forms. In blender or food processor puree tomatillos, serrano cl, garlic, lettuce, cinnamon, cilantro, radish tops, onion and salt until smooth. Preheat oven to 350 degrees. In a large saucepan heat olive oil over a high heat. Carefully, pour in pureed tomatillo mixture, and let sizzle for 30 seconds. Stir in stock. Reduce heat and simmer for 10 minutes. Turn up the heat to high and bring to a boil. Stir in ground nut mixture and remove from the heat. Puree in a food processor or blender, in batches, if necessary. Pass through a fine strainer, pressing with the back of a ladle to extract all the juices, into a 13 x 10-inch flameproof baking dish. Place the chicken breasts in the sauce and bring to a boil over moderate heat. Cover with foil and bake for 20 minutes. Serve the chicken and sauce over a bed of white rice. Sprinkle radish slices over the top. ","[Malbec, Tempranillo, Garnacha, Barbera]" 40622,"Soft Polenta with Roasted Red Peppers 2 tablespoons olive oil 1 medium onion, finely chopped 3 cloves garlic, finely chopped 4 1/2 cups chicken stock, preferably homemade 1 1/2 cups water 1 1/2 teaspoons coarse sea salt 1 1/2 cups polenta or coarsely ground yellow corn meal 4 tablespoons unsalted butter 2 teaspoons finely chopped fresh thyme leaves, or scant 1 teaspoon dried thyme, crumbled 1/2 teaspoon freshly ground black pepper 1/2 cup grated Spanish Manchego cheese 1 red bell pepper, roasted (see Note), and cut into 1/2 inch dice 1/2 small bunch cilantro, leaves only, finely chopped Instructions: In a large heavy saucepan, heat the olive oil over medium heat. Add the onions and saute, stirring occasionally, for 5 to 6 minutes, or until softened. Add the garlic and cook for 2 minutes more, until its aroma is released. Add the chicken stock, water, and salt to the pan and increase the heat to medium high. When the liquid is simmering, gradually sprinkle the polenta over in a very slow, thin stream, whisking constantly in the same direction until all the grains are incorporated and no lumps remain. Reduce the heat to very low. Switch to a wooden paddle and stir thoroughly every few minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of polenta have softened. Stir in the butter, thyme, pepper, and grated Manchego and remove from the heat. Spoon some polenta into each of 6 warmed shallow soup bowls and top with some of the roasted peppers and chopped cilantro. ","[Barolo, Barbaresco, Dolcetto, Garnacha]

" 40623,"Paniolo Steak with Wicked Wahine Chimichurri 2 (1 to 1 1/2 pound) flat iron steaks (beef chuck top blade) Olive oil, for brushing steaks Salt and freshly ground black pepper 1 bunch cilantro, tough stems removed, coarsely chopped (about 1 cup) 1 bunch Italian parsley, tough stems removed, coarsely chopped (about 1 cup) 4 cloves garlic, coarsely chopped 2 tablespoons fresh ginger root, peeled and coarsely chopped 4 green onions (root tips and tough green ends removed) coarsely chopped 4 tablespoons rice wine vinegar 3 tablespoons fresh squeezed lime juice 3 tablespoons sesame oil 1/2 to 3/4 cup vegetable oil 3 tablespoons pineapple juice 1 teaspoons Asian hot chili sauce (use 2 if you like it spicy!) Salt For garnish: 2 tablespoons toasted sesame seeds and a few pineapple rings (use good quality canned), if desired. Instructions: Heat oven to 325 degrees F. Set an oven-proof (cast iron) grill pan on a burner over high heat. Lightly brush steaks with olive oil on both sides and season with salt and pepper. When the grill pan is very hot, add the steaks. Sear the steaks over high heat for 3 to 4 minutes on each side. Remove the pan from the heat and set it in the oven to finish cooking. Keep the steak in the oven for 6 to 8 minutes for rare to medium-rare (or until an instant-read thermometer inserted in the middle of the steaks registers 165 degrees F). When steaks reach desired doneness, remove them from the oven and let them \rest\ for another 4 to 6 minutes before slicing. While the steaks are cooking, prepare the chimichurri sauce. Combine all of the ingredients in a food processor or blender and pulse until all ingredients are chopped fine and well combined, stopping to scrape down the sides, if necessary. The mixture should have the consistency of a coarse pesto. Set aside until ready to serve. To serve, slice the steaks thinly against the grain and arrange on a platter. Drizzle some of the chimichurri sauce over the steak and sprinkle with toasted sesame seeds. Garnish the platter with pineapple rings, if desired. Transfer the remaining sauce to a bowl and pass with the steak. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 40624,"Vanilla Bean and Cannellini Bean Ice Cream 1 (15-ounce) can cannellini beans, drained and rinsed 2 tablespoons superfine sugar 2 quarts vanilla bean ice cream Finely grated fresh nutmeg Instructions: Roughly mash the beans with the superfine sugar. Soften ice cream slightly in the microwave for several seconds. Transfer ice cream into a large shallow mixing bowl and work in the mashed beans and few dashes of nutmeg together, quickly and as evenly as possible. Transfer to the freezer and freeze for at least an hour or preferably overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 40625,"Strawberry Tres Leches Cake Cooking spray 1/2 cup all-purpose flour 1/4 teaspoon salt
5 large eggs 1/2 cup granulated sugar 1 1/2 teaspoons pure vanilla extract 1 1/2 cups strawberry milk 1 cup heavy cream 1/2 cup sweetened condensed milk 1/4 cup thawed frozen strawberry concentrate or strawberry syrup 1/4 cup freeze-dried strawberries 1 cup heavy cream
1/2 cup confectioners' sugar 1/4 teaspoon lemon extract Sliced strawberries, for garnish Instructions: Make the cake: Preheat the oven to 350? F. Coat a 9-by-13-inch baking dish with cooking spray. Sift the flour and salt together into a medium bowl. Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until thick like cake batter and pale yellow in color, about 3 minutes. Add the vanilla. Gently but quickly fold in the flour mixture with a rubber spatula until combined. Pour the batter into the baking dish and spread evenly. Bake the cake until it springs back when gently pressed, 25 to 30 minutes. Let cool 30 minutes. Make the strawberry sauce: Combine the strawberry milk, heavy cream, condensed milk and strawberry concentrate in a large bowl and mix very well. Pierce the cake all over with a fork, then slowly drizzle with the strawberry sauce. Refrigerate at least 1 hour. Make the whipped cream: Grind the freeze-dried strawberries in a food processor until powdery. Beat the heavy cream, confectioners\u2019 sugar and strawberry powder in a large bowl with a mixer on medium-high speed until medium peaks form, about 2 minutes. Fold in the lemon extract. Spread the whipped cream over the cake and garnish with strawberries. Refrigerate until ready to serve. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 40626,"Coconut Shrimp 1 can unsweetened coconut milk 3 Thai Bird Chiles, minced 2 tablespoons minced garlic 2 tablespoons chopped cilantro 2 tablespoons lime juice 2 pounds large shrimp, heads on Salt and freshly ground black pepper Instructions: Combine coconut, chiles, garlic, cilantro and lime juice in a shallow dish. Marinate shrimp in mixture for 1/2 hour. Season with salt and pepper and grill about 3 minutes on each side, or until just cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 40627,"Gina's Green Bean Salad 1 1/2 pounds green beans, stemmed 2 shallots, sliced thin 6 slices deli ham, diced 1/4 cup slivered almonds 2 teaspoons freshly chopped dill leaves 1 lemon, zested and juiced 3 tablespoons olive oil Kosher salt and freshly ground black pepper Instructions: In a large pot of boiling salted water, over medium heat, add the beans and blanch for 3 minutes. Remove from water and shock in an ice bath. Drain, pat dry and add to a large serving bowl. Add the remaining ingredients and toss. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40628,"Poblano Stuffed with Chorizo, Shrimp and Rice 1 tablespoon oil 1/2 pound Mexican-style chorizo 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1 jalapeno, minced 1 red onion, diced 2 tablespoons garlic, minced 1 cup short-grain rice 1 cup low-sodium chicken stock 1/2 cup white wine 1/2 cup water 4 large, fresh poblano chiles 1 pound shrimp, shelled, cut into 1/2-inch pieces 3/4 cup Cheddar, shredded 3/4 cup Jack cheese, shredded Instructions: In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes. Preheat oven to 400 degrees F. Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of cl off and remove ribs and seeds. When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 40629,"Fruited White and Wild Rice 2 cups water 1 tablespoon butter 1 teaspoon salt, eyeball it 1/2 cup white rice 1/2 cup wild rice 3 tablespoons golden raisins 1 small can, 1/2 cup drained, mandarin sections, chopped 2 ounces sliced almonds, available in small pouches on the baking aisle 3 scallions, thinly sliced Instructions: Bring water to a boil with butter and salt. Add white and wild rice blend and golden raisins, stir, return to a boil. Reduce heat, cover the pan and simmer 20 minutes or until just tender. Fluff rice with a fork. Add chopped mandarins, almonds and scallions to the rice. Toss fruited rice to combine and serve.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 40630,"Orange Black Sesame Tuilles Smoothie Martini 2 bananas 1 pint strawberries 2 cups vanilla yogurt 1/2 cup orange juice 1/4 cup pineapple juice Whipped cream for garnish Instructions: In a blender combine sliced bananas, sliced strawberries, yogurt and juices. Pour into martini glasses and top with whipped cream and Orange Sesame-Seed Tuilles for garnish. ","[Chardonnay, Moscato, Sauvignon Blanc]" 40631,"Marinated Portobello Mushrooms 8 portobello mushroom caps 1 cup extra-virgin olive oil 4 cloves garlic, minced 1 large shallot, minced Zest and juice of 2 lemons 1 tablespoon chopped fresh oregano 1/2 tablespoon chopped fresh thyme 1 teaspoon honey 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper Instructions: Brush the mushrooms carefully with a paper towel to get rid of the excess dirt. Using a spoon, carefully scrape out the gills from the underside of the portobello cap.
Slice the mushroom in half along the perimeter (like you are butterflying it) so you have 2 thin rounds and place them in a large bowl.
In a saute pan add the oil and place over medium heat. When the oil is shimmering, add the garlic and the shallot and cook for no more than 2 minutes. Turn off the heat and add the lemon zest, lemon juice, oregano, thyme, honey, salt, and pepper and whisk vigorously.
Pour the mixture over the mushrooms and with your hands toss gently to coat, making sure there is even coverage.
Let the mushrooms stand at room temperature for at least 45 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40632,"Gluten-Free Pecan Pie Bundt Cake with Pecan Crumble and Praline Frosting 3 cups (435 grams) white rice flour 1 1/2 cups (187 grams) tapioca flour 3/4 cup (123 grams) potato starch 1 tablespoon (8 grams) xanthan gum 1 1/2 teaspoons (5 grams) salt 1/2 cup pecans, chopped 1/2 cup packed light brown sugar 1 teaspoon ground cinnamon 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 sticks unsalted butter, at room temperature, plus additional for greasing pan 2 cups packed light brown sugar 4 large eggs, at room temperature 1 cup buttermilk 1/2 cup firmly packed light brown sugar 1/4 cup (4 tablespoons) unsalted butter 3 tablespoons milk 1 teaspoon pure vanilla extract 1 cup confectioners' sugar, sifted Whole pecans, for topping Instructions: For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
For the pecan crumble: In a small bowl, stir together the pecans, brown sugar and cinnamon with 2 teaspoons gluten-free flour blend.
For the cake: Preheat the oven to 350 degrees F and grease a 12-cup bundt cake pan with butter or gluten-free cooking spray. In a medium bowl, whisk together the baking powder, baking soda and salt with 1 1/2 cups gluten-free flour blend.
Using an electric mixer, in a large bowl, cream together the butter and brown sugar on medium-high speed until fluffy. Beat in the eggs one at a time. Add the flour mixture and buttermilk to the egg mixture, alternating and beginning and ending with the flour mixture. Transfer half of the batter to the prepared pan and sprinkle half of the pecan crumble mixture on top. Repeat with the remaining batter and pecan crumble mixture. Using a butter knife, swirl the crumble mixture into the batter in a crisscross motion. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool completely on a wire rack and invert onto a cake plate.
For the frosting: In a small saucepan, bring the brown sugar, butter and milk to a boil over medium heat. Let boil 1 minute, whisking constantly. Remove from the heat and stir in the vanilla. Gradually whisk in the confectioners' sugar until combined. Whisk for about 3 minutes to cool slightly; pour the frosting over the cooled cake and top immediately with the pecans to decorate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40633,"Grilled Chicken Caesar Salad 3 cloves garlic 1/2 cup extra-virgin olive oil, plus more for brushing 2 to 4 anchovy fillets, chopped Juice of 1 lemon Kosher salt and freshly ground pepper 1 pound skin-on, boneless chicken breasts
4 (1/2-inch-thick) slices focaccia or whole-wheat Italian bread 4 romaine lettuce hearts, halved lengthwise 3/4 cup freshly grated parmesan cheese, plus more for garnish Instructions: Preheat a grill or grill pan to medium high. Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 40634,"Minute Marinated Mushrooms 2 large bay leaves 1 tablespoon peppercorns 1 teaspoon mustard seeds, 1/3 palmful 4 cloves garlic 1 red Fresno cl pepper 1 small red onion, chopped A generous handful fresh flat-leaf parsley A few sprigs fresh thyme 1/2 cup white wine vinegar 1/4 cup sugar 1 tablespoon sea salt 1 pound very small button mushrooms 1/4 cup extra-virgin olive oil Instructions: Into a food processor add the bay leaves, peppercorns, mustard seeds, garlic, cl, onion, parsley, and thyme and pulse-chop into a paste. Place the vinegar, 1/4 cup water, sugar and salt in a pot and bring to a simmer to dissolve. Then add the paste and simmer for 1 to 2 minutes. Place the mushrooms in a container and douse with the hot brine; cover and steep 1 minute. Stir and drizzle with extra-virgin olive oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40635,"Smoked Beef Brisket 1 cup kosher salt 1/2 cup freshly ground black pepper 1 tablespoon granulated garlic 1 teaspoon cayenne 1 whole beef brisket, about 10 pounds Instructions: Make a dry rub by mixing the salt, pepper, garlic and cayenne in a small bowl. Trim the brisket fat and season liberally with the dry rub. Put into a preheated 250 degree smoker and smoke it for 8 to 10 hours. Shift the position of the brisket every 2 hours. Remove when the brisket is tender which is determined by poking it with a toothpick. Transfer to a cutting board and slice. Arrange on a serving platter and serve. ","[Ribera del Duero, Rioja, Syrah/Shiraz, Malbec]" 40636,"Horseradish Potato Salad 2 pounds white boiling potatoes, peeled and cut into 3/4-inch pieces Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
3 tablespoons prepared horseradish
2 tablespoons Dijon mustard
1 tablespoon distilled white vinegar
1/4 teaspoon celery salt
1/8 teaspoon cayenne
3 stalks celery, chopped, plus 1 tablespoon chopped leaves
1 large shallot, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
2 hard-boiled eggs, chopped
Instructions: Put the potatoes and 2 teaspoons salt in a large pot and cover with cold water by about 2 inches. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender but not falling apart, about 5 minutes. Drain. Meanwhile, stir the mayonnaise, horseradish, mustard, vinegar, celery salt and cayenne together in a large bowl with 1/2 teaspoon salt and a few grinds of black pepper. Stir in the hot potatoes and the celery, celery leaves and shallots. Let cool to room temperature before stirring in the parsley and eggs. Season with salt and pepper. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40637,"NutriBullet? Caesar Dressing 2 tablespoons mayonnaise 1 tablespoon Dijon mustard
1 tablespoon grated Parmesan
6 cloves garlic
1 anchovy fillet
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon white vinegar
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
Instructions: Add the mayonnaise, mustard, Parmesan, garlic and anchovy to a NutriBullet? short cup (18 ounces). Pour over the olive oil, lemon juice, vinegar, Worcestershire and 1 tablespoon water. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Attach the extractor blade and blend until just combined. Do not overmix. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 40638,"Al's Breakfast French Toast Batter 6 eggs 1/4 cup half-and-half 1/4 teaspoon salt 1/2 teaspoon sugar 1/4 teaspoon vanilla extract 1/4 teaspoon almond extract 6 thick slices good quality bread or brioche Instructions: Powdered sugar, jam, syrup, or honey, for serving Whip all of the ingredients together in a medium shallow bowl. Cook's Note: For lower cholesterol remove half the egg yolks and add 1 egg white.) Heat a griddle pan over medium-low heat. Dip a slice of bread in the batter and let it soak for up to a minute or just a few seconds. Fry on the griddle until brown and cooked through, turning once. Repeat with remaining bread and batter. Serve with powdered sugar, jam, syrup, or honey. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40639,"Dingle Pie Lamb bones from the meat 1 carrot 1 onion Stalk celery Bouquet garni (thyme sprig, parsley stalks and small bay leaf) tied with string 1 pound (450 grams) boneless lamb or mutton (from the shoulder or leg; keep bones for stock) 9 ounces (255 grams/ 2 1/4 cups) chopped onions 9 ounces (255 grams/ 1 3/4 cups) chopped carrots 2 good teaspoons cumin seed 2 American tablespoons, plus 2 teaspoons flour (2 Irish tablespoons) *see note 10 fluid ounces (300 milliliters/ 1 1/4 cups) mutton or lamb stock Salt and freshly ground pepper 1 pound (450 grams/3 1/2 cups) flour Pinch salt 9 ounces (275 grams/2 1/4 cups) butter 6 fluid ounces (175 milliliters/3/4 cup) water Water 1 egg, slightly beaten Pinch salt Instructions: Preheat oven 400 degrees F (200 degrees C). Stock: If no stock is available, put the bones, carrots, onions, celery and bouquet garni into a saucepan. Cover with cold water and simmer for 3 to 4 hours to make a stock. Strain and set aside. Filling: Cut all the surplus fat away from the meat and then cut the meat into small, neat pieces about the size of a small sugar lump. Render down the scraps of fat in a hot, wide saucepan until the fat renders. Discard the pieces. Cut the vegetables into slightly smaller dice and toss them in the fat, leaving them to cook for 3 to 4 minutes. Remove the vegetables and toss the meat in the remaining fat over a high heat until the color turns deep brown. Heat the cumin seed in the oven for a few minutes and crush lightly. Stir the flour and cumin seed into the meat. Cook gently for 2 minutes and add in the stock gradually. Bring to a boil, stirring occasionally. Add back the vegetables, season with salt and freshly ground pepper and leave to simmer, covered. If using young lamb, 30 minutes will be sufficient; an older animal may take up to 1 hour. Pastry: Meanwhile, make the pastry. Sift the flour and salt into a mixing bowl and make a well in the center. Dice the butter, put it into a saucepan with water and bring to a boil. Pour the liquid all at once into the flour and mix together quickly; beat until smooth. At first the pastry will be too soft to handle but as soon as it cools it may be rolled out to 1/3 to 1/4- inch (2.5 to 5 millimeters) thick, to fit the 2 tins. The pastry may be made into individual pies or 1 large pie. Keep back 1/3 of the pastry for lids. Fill the pastry-lined tins with the meat mixture which should be almost, but not quite cooked and cooled a little. Brush the edges of the pastry with the water and egg wash and put on the pastry lids, pinching them tightly together. Roll out the trimmings to make pastry leaves or twirls to decorate the tops of the pies. Make a hole in the center, brush the lid with egg-wash and then egg-wash the decoration also. Bake the pies for 40 minutes. Serve with a good green salad. ","[Reds, Pinot Noir, Cabernet Sauvignon, Syrah]" 40640,"Onion Frittata Rolls with Bacon and Roasted Red Pepper 2 tablespoons butter 1 1/2 cups very thinly sliced onions 4 whole eggs plus 3 egg whites, beaten together with a fork for about 30 seconds 6 soft rolls 12 slices bacon, cooked crisp 2 medium red bell peppers, roasted, peeled and seeded Instructions: Place the butter in a flameproof nonstick skillet, 5 inches in diameter. Melt butter over moderately high heat, then add the onions. Saute, stirring occasionally, until the onions are golden brown and quite soft, about 10 minutes. Add beaten eggs to pan. Cook slowly for 10 minutes, or until the base of the frittata is well set. Pass the frittata under a broiler, briefly to set the eggs on top. Slide it out from pan onto plate or countertop, and let cool for 15 minutes. Cut the frittata into 6 portions that fit snugly on the rolls. Place each portion on half of a roll. Top each with 2 slices of bacon and a third of fresh roasted red pepper. Close sandwiches with top of rolls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 40641,"Bouillabaisse 1 pound sea scallops 1 pound medium to large shrimp, shelled and de-veined 1 pound Bouchu mussels, scrubbed well, beards removed 3/4 pound red snapper fillets 3/4 pound monkfish fillets (or other white fish such as halibut or grouper) 1/4 pound butter 4 ounces olive oil 4 garlic cloves, minced 1 onion, diced 1 carrot, diced 1/2 leek, diced 1/2 celery stalk, diced Dry white wine 6 cups fish stock 2 tomatoes, peeled, seeded and chopped 1 small can tomato paste 20 threads of saffron Fresh black pepper, to taste 2 small potatoes, peeled and diced 1/4 cup chevril, chopped Instructions: Preheat oven to 350 degrees. Wash and clean the seafood. Cut seafood, snapper and monkfish into large pieces and place each type of seafood into individual baking pans. Add the butter and olive oil to a large pot. Add garlic, onion, carrot, leek, and celery, and sweat until vegetables are soft. Deglaze the mixture with white wine and reduce the volume by half. Add cold water to the pot to cover the vegetables and heat mixture. Add the fish stock, chopped tomatoes, tomato paste, saffron threads, and freshly crushed black pepper to taste. Simmer for 90 minutes total and skim regularly. After 45 minutes add potatoes. After 90 minutes strain sauce, return potatoes and liquid to the pot and simmer until desired consistency. Correct seasoning to taste. Cover each type of seafood in its individual baking pan with the sauce. Bake for 10 minutes or until seafood is cooked through and the mussels have opened. Discard any unopened mussels. Add seafood and sauce from each pan to bowls. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 40642,"Very Berry Granola Bites 3 tablespoons unrefined coconut oil, melted 2 cups old-fashioned rolled oats
1/2 cup strawberry preserves
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup roasted unsalted cashews
1/2 cup roasted unsalted almonds
1/4 cup dried blueberries
1/4 cup dried cranberries
1/4 cup dried cherries
1 large egg white
Instructions: Preheat the oven to 325 degrees F. Brush 20 mini muffin cups with 1 tablespoon melted coconut oil. Combine the oats, 1/4 cup strawberry preserves, cinnamon, salt and remaining 2 tablespoons coconut oil in a large bowl. Spread the granola evenly on a rimmed baking sheet and bake until lightly toasted and almost dry, about 15 minutes. While the granola bakes, chop the cashews, almonds, blueberries, cranberries and cherries until they are roughly the size of oats. Place in a large bowl. Remove the baked oats from the oven and add to the bowl with the chopped fruit and nuts. In a separate small bowl whisk the egg white until frothy. Drizzle the egg white over the granola mixture and toss to combine, making sure everything is evenly coated with the egg white. Set aside. Divide the granola mixture evenly between 20 mini muffin cups. Firmly press the mixture with the back of a spoon so it comes even with the top of the tin. Place in the oven and bake for 20 minutes. Remove the bites from the oven. Place the remaining 1/4 cup strawberry preserves in a microwave-safe cup and microwave until warm, about 30 seconds. Brush the tops of the bites with preserves and bake for an additional 5 minutes. Remove from the oven and let the bites cool in the pan for 10 to 15 minutes. Remove from the pan and serve immediately, or cool completely and store in an airtight container at room temperature for 4 to 5 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40643,"Seared Tuna with Mango: Salsa-Ca Tu Chien 1/2 teaspoon dried oregano 1/2 teaspoon white sesame seeds, toasted 1/4 teaspoon black sesame seeds, toasted 1/4 teaspoon brown sugar Pinch salt and freshly ground black pepper 1 teaspoon finely julienned fresh ginger 2 sprigs fresh coriander (cilantro), finely sliced 4 fresh Vietnamese mint leaves, finely sliced 2 fresh Asian basil leaves, finely sliced 1/2 teaspoon pounded fresh ginger 1/2 teaspoon pounded garlic 1/2 teaspoon pounded onion 7 ounces tuna steak (preferably round) 2 tablespoons vegetable oil 1 whole mango, peeled, pitted and sliced 1 clove garlic, crushed 2 sprigs fresh coriander (cilantro), sliced 1 tomato, diced 1/2 onion, diced Pinch salt and freshly ground black pepper Juice of 1 lime Instructions: In a shallow dish combine the oregano, white and black sesame seeds, brown sugar, pinch of salt and pepper, julienned ginger, coriander (cilantro), Vietnamese mint, Asian basil and the pounded ginger, garlic, and onion. Mix well, and then roll the tuna steak in the mixture, turning to coat it well. Place a nonstick pan over medium-high heat, and add the vegetable oil. Sear the tuna for 45 to 60 seconds on all sides, or until browned. Remove the tuna and slice into 3/4-inch thick slices and serve on a bed of the mango salsa. Finish with a squeeze of lime and sprinkle with a pinch or black sesame seeds. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 40644,"Peanut Butter Pie 1/2 cup peanut butter 1 cup powdered sugar 1/4 cup milk 1 teaspoon vanilla extract 1 (8-ounce) package cream cheese 1 (8-ounce) tub whipped topping Ice cream topping (recommended: Magic Shell) 1 cookie pie crust (recommended: Oreo) Instructions: In large bowl combine all the ingredients except the toppings and crust. Blend with a hand mixer. Gently fold in whipped topping; pour into prepared crust and freeze for 2 hours. Once frozen, drizzle with ice cream topping and re-freeze for 20 minutes. Thaw slightly before serving and cut into thin slices because this is a rich pie. ","[Chardonnay, Riesling, Moscato, Merlot]" 40645,"Italian Wedding Soup 1 tablespoon extra-virgin olive oil 1 small onion, finely chopped 3 carrots, finely chopped 2 cloves garlic, finely chopped 2 teaspoons Worcestershire sauce 2 teaspoons chopped fresh sage 3 cups fat-free low-sodium chicken broth 1 parmesan cheese rind, plus 1 tablespoon grated parmesan, plus more for topping 1/2 pound ground pork 3 tablespoons breadcrumbs (preferably panko) 3/4 cup orzo 8 ounces baby spinach (about 8 cups) Instructions: Heat the olive oil in a large pot over medium-high heat. Add the onion and carrots and cook, stirring, until slightly softened, about 4 minutes. Add half of the garlic and 1 teaspoon each Worcestershire sauce and sage; cook 1 minute. Add the chicken broth, 3 cups water and the parmesan rind and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes. Meanwhile, mix the pork, breadcrumbs, 1 tablespoon grated parmesan, the remaining garlic and the remaining 1 teaspoon each Worcestershire sauce and sage in a bowl. Form into 1-inch meatballs. Increase the heat to medium high and bring the soup to a boil. Stir in the orzo and cook 6 minutes. Add the meatballs and cook until they are firm and float to the top, about 4 more minutes. Stir in the spinach and cook until wilted, about 1 more minute. Ladle the soup into bowls and top with parmesan. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 40646,"Bourbon Onion Dip 1/2 cup Maker's Mark (R) Bourbon or Maker's 46 (TM), plus 1 tablespoon 4 tablespoon extra-virgin olive oil 2 large sweet onions/Vidalias, peeled, halved, sliced thinly with the grain 1 teaspoon salt 1/2 cup fresh ricotta cheese 3/4 cup Greek yogurt 1/2 cup sour cream Few drops lemon juice Pinch sugar Salt and pepper to taste
Crudite vegetables and chips for dipping Instructions: In a wide heavy-bottomed pot, heat the olive oil over high heat. Add the sliced onions and the teaspoon of salt. Saute the onions, stirring often until they begin to soften, 5 to 6 minutes. Reduce the heat to medium and continue to stir and cook the onions until they begin to color, about another 15 minutes. Add 1/2 cup Maker's Mark to the pan and stir in. Reduce the heat to low and cook the onions for another 30 to 40 minutes, stirring occasionally, until the onions have colored and caramelized. Remove the onions from the pan and spread on a plate or baking sheet to cool in the fridge.
Using a food processor or blender, combine the ricotta, yogurt and remaining 1 tablespoon Maker's Mark, and process until smooth. Transfer the mixture to a bowl. Fold in the sour cream. Once the onions have cooled, rough chop them briefly. Fold into the mixture and season to taste with lemon juice, sugar, salt and pepper. Serve the dip cold with crudite and chips. ","[Bourbon, Merlot, Pinot Grigio, Sauvignon Blanc]

" 40647,"Vegetable Chow Mein 8 ounces dried Chinese egg noodles 1 teaspoon toasted sesame oil 1 tablespoon vegetable oil 2 cloves garlic, minced 4 cups mixed fresh mushrooms (shiitake, king trumpet, cremini, button, etc.), sliced Pinch Chinese five-spice powder One 6-ounce bag baby spinach 1 to 2 tablespoons light soy sauce Pinch salt 2 scallions, thinly sliced on the diagonal 1/2 tablespoon toasted white sesame seeds 1/2 tablespoon toasted black sesame seeds Instructions: Fill a wok or medium saucepan with water, bring to a boil and cook the egg noodles until al dente, about 3 minutes. Drain, then coat with the toasted sesame oil to prevent the noodles from sticking together and set aside. Heat a wok over high heat and add the vegetable oil. When the wok is smoking, add the garlic and stir-fry until fragrant. Add the mushrooms and cook until starting to brown, 1 to 2 minutes. Season the mushrooms with the Chinese five-spice powder. Stir-fry for 1 minute more, then add the spinach and stir-fry for another minute until wilted (you can add a few tablespoons of water to help create some steam to cook the spinach if necessary). Toss in the cooked egg noodles, season with the light soy sauce and salt. Garnish with sliced scallions, toasted black and white sesame seeds and serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 40648,"Preserved Cranberry Farro 8 oz. basic farro, cooked (recipe follows) 4 oz. preserved cranberries 12 oz. court-bouillon (recipe follows) 1 tablespoon whole unsalted butter 1 teaspoon sea salt 1/2 teaspoon Tellicherry black pepper, freshly ground 1 gallon court-bouillon (recipe follows) 2 pounds grano farro 1/2 pound aromatic vegetables, brunoise cut 2 tablespoons fresh garlic, chopped 1/4 cup olive oil or grape seed oil 1 tablespoon fine sea salt 1 teaspoon Tellicherry black pepper, freshly ground 1/4 cup fresh thyme leaves 2 white onion, peeled and diced 1/4
3 carrots, peeled and diced 1/4
1/2 stalk celery, peeled and diced 1/4
1 medium leek, cleaned and diced 1/4
1 garlic bulb, quartered 1 bouquet garni consisting of 2 thyme sprigs, 2 marjoram sprigs, 3 parsley sprigs, 1 bay leaf, 5 whole allspice, 10 white peppercorns, 10 black peppercorns and 12 fennel seeds 2 tablespoons grape seed oil 1 cup dry white wine Instructions: Heat the court-bouillon over medium low heat. Add the farro and the cranberries. Stir gently using a wooden spoon until the stock is completely absorbed by the farro. Stir in the butter, and incorporate using the wooden spoon. Season with the salt and pepper. Serve immediately as an accompaniment to game birds. Basic Farro: In a nonreactive sauce pot, bring the court-bouillon to a slow simmer. Meanwhile, in a large braising pan, saute the vegetables and garlic in the olive oil until tender. Add the farro, and stir with a wooden spoon while continuing to saute until the farro in pearlized (begins to change color). Season with the salt and pepper. Using an 8 oz. ladle, add a ladle full of stock to the farro. Stir the farro from the bottom, and allow the stock to become almost completely absorbed by the rice. Repeat the procedure until the farro has cooked for exactly 20 minutes. Remove from the heat, and stir in the thyme. Transfer immediately to a two large sheet pans. Spread the farro out evenly using a rubber spatula. Allow the farro to cool in the walk-in cooler. Transfer to a container, and label and cover tightly. In a stock pot over moderate heat, sweat the vegetables in the grape seed oil until tender. Add the white wine and the bouquet garni. Fill the pot with one gallon of cold water, and bring it to a boil over high flame. Reduce the heat and simmer for two hours skimming intermittently. Strain through a fine mesh strainer lined with moistened cheese cloth.
Yield: 1 gallon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 40649,"Smashed Beets and Carrots Grapeseed or olive oil, for deep-frying 1 head garlic, cloves separated, peeled and thinly sliced 12 beets of similar size 12 large carrots 1/2 cup olive oil 1/4 cup red wine vinegar 2 bay leaves Grapeseed oil, for oiling Kosher salt Cracked black pepper Good-quality olive oil, for finishing 2 tablespoons chopped fresh thyme Instructions: For the garlic chips: Set a paper towel on a plate to drain the garlic. Take a cast-iron skillet, fill with approximately 1 to 1 1/2 inches of oil and set over high heat. Once the oil is hot and bubbly, add the garlic slices quickly, and gently stir so they don't stick together. Cook for approximately 30 seconds. Remove using a slotted spoon or handled strainer once they are light golden brown, and place on the paper towel-lined plate to cool and drain. Work in small batches to avoid the chips over-cooking and sticking together. If the color is still too light and the garlic chips don't have a small amount of crunch, repeat the process and leave in the oil about 10 to 15 seconds; remove and drain. Make these ahead and keep in an airtight container for up to a week. For the smashed beets and carrots: Wash and scrub the beets and carrots as necessary to remove any dirt; do not peel. Take a large pot and place the beets inside with the olive oil, red wine vinegar and bay leaves. Add cold water to cover the tops of the beets. Place over medium to medium-high heat and cook until the beets are tender when pierced with a fork, 25 to 40 minutes depending on the size of the beets. Drain and set aside to cool. When cool enough to handle, press down gently on each beet using the palm of your hand until flattened. Lay the smashed beets on a baking pan, toss with grapeseed oil and season with salt and pepper. Toss the carrots with some grapeseed oil, salt and pepper in a separate bowl. Heat a large griddle or cast-iron pan with some grapeseed oil over medium-high heat. Place the carrots and smashed beets on the griddle, lower the heat to medium and cook until brown on the bottom and the edges caramelize, 15 to 20 minutes. Then flip and repeat until the carrots are tender and the beets are caramelized and brown on the edges. Transfer the carrots and beets to a large bowl. Check for seasoning and adjust with salt and pepper as needed. Drizzle with some good-quality olive oil to finish, and toss in the garlic chips and thyme. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40650,"Pimento Cheese Jalapeno Poppers 12 medium jalapenos 3/4 cup Pimento Cheese, recipe follows 1 cup fine herbed breadcrumbs
1 teaspoon Italian seasoning
3 eggs, beaten
Canola oil, for pan-frying Kosher salt
4 ounces cream cheese, room temperature 2 ounces sharp Cheddar, shredded
1/2 teaspoon garlic powder
2 tablespoons chopped roasted red pepper
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Instructions: Split the jalapenos lengthwise from the stem to tip, then cut crosswise making a shallow \T\ at the top (the stem end). Fold the peppers open and remove the veins and seeds with a paring knife. Put the pimento cheese into a pastry bag or a heavy-duty plastic bag with a corner snipped off. Fill each jalapeno with 1 to 1 1/2 tablespoons pimento cheese, and press closed. In a shallow bowl, mix the breadcrumbs with the Italian seasoning. Dip the poppers first in the eggs and then in the breadcrumb mixture. Repeat, dipping first in egg and again breadcrumbs, for double dredge. Set the breaded poppers on a drying rack. Fill a large cast-iron skillet with 1 inch of oil; heat over medium heat until the oil reaches 325 degrees F. In two batches, add the poppers and cook until golden brown, flipping halfway through, 5 to 6 minutes total. Drain on a wire rack set over a baking sheet and season with salt. Serve immediately, but be careful not to burn your tongue! Mix the cream cheese in a bowl until smooth, about 1 minute. Mix in the Cheddar, garlic powder and roasted red peppers. Add salt and pepper to taste, but do go heavy on the salt; start with 1/4 teaspoon and go from there--this is where all seasoning is coming from for the whole dish!! ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 40651,"Green cl Pork Burritos with Green, Green, Green... 6 to 8 tomatillos, husked and washed 1 large red onion, coarsely chopped 6 cloves garlic, smashed 2 serrano chiles, seeded and coarsely chopped Canola oil, for tossing and browning Salt and freshly ground black pepper 2 limes, juiced (about 1/4 cup) 1/2 cup chopped cilantro 4 pounds pork shoulder, cut into 2-inch pieces 4 cups chicken stock, or enough to cover Honey, for sweetening 2 tablespoons canola oil 1 small Spanish onion, finely diced 1 cup long-grain rice Salt and freshly ground black pepper 1/4 cup finely chopped fresh cilantro 2 cups thinly sliced flat leaf spinach 2 ripe avocados, peeled and pitted 1/2 small red onion, thinly sliced Juice of 1 large lime 1 jalapeno, finely diced 1/4 cup roughly chopped fresh cilantro Salt and freshly ground black pepper 1/2 pound dried white beans, picked over 1 small onion, halved 2 cloves garlic, smashed 1/2 cup chopped green onions 1/4 cup rice vinegar 1/2 cup canola oil Salt and freshly ground black pepper 6 to 8 large flour tortillas Cotija cheese, grated Queso fresco, crumbled Jalapeno hot sauce Fresh cilantro leaves, for garnish Instructions: For the green cl pork: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, garlic and chiles with a few tablespoons of oil and season with salt and pepper. Roast until slightly charred and soft, about 40 minutes. Transfer the mixture to a food processor, add the lime juice and cilantro and process until smooth. Season with salt and pepper. Reduce the heat of the oven to 350 degrees F. Heat a few tablespoons of oil in a large Dutch oven over high heat until the oil begins to shimmer. Season the pork with salt and pepper and cook the meat in batches until golden brown on all sides, transferring to a plate as done. Remove any excess oil, then return the pork to the Dutch oven, add the tomatillo sauce and pork to the Dutch oven and toss to coat. Add enough chicken stock to cover the pork, and cook until fork tender, about 1 1/2 hours. Allow the pork to cool slightly, then shred with two forks. Heat some of the cooking liquid in a large saute pan, add the shredded pork and cook for a few minutes. Taste, and add honey if desired. For the green rice: Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft. Stir in the rice. Add 2 cups of water, season with salt and pepper and bring to a boil. Reduce heat to low, cover and cook until tender, about 18 minutes. Remove from the heat, stir in the cilantro and spinach, cover and let sit for 5 minutes. For the guacamole: Combine the avocados, onion, lime juice, jalapeno and cilantro in a bowl. Use a fork to mash to a chunky mix. Season with salt and pepper. For the white beans with onion vinaigrette: Combine the beans, onion and garlic in a large saucepan, cover with water and cook until just tender, about 1 hour. Drain and discard the onion and garlic. Combine the green onions, vinegar, a splash of water and salt and pepper to taste in a blender and blend until smooth. With the motor running, slowly add the oil to create an emulsified vinaigrette. Combine the beans and green onion vinaigrette in bowl. To assemble: Spoon some green rice on each tortilla, add some white beans with green onion vinaigrette, some green cl pork and top with guacamole. Garnish with Cotija cheese, queso fresco, hot sauce and cilantro. Fold the edges of each tortilla into the center and roll them up tightly.
","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 40652,"Cathy Ballou Grandmother's Oyster Dressing Water to cover Celery leaves Carrot top 1 small onion, cut into quarters Neck from a 12 pound turkey 3 cups stale white bread 3 cups stale unsweetened cornbread 2 tablespoons butter 1 teaspoon vegetable oil 1 large onion, diced 3 stalks celery, diced 1 tablespoon dried or 2 tablespoons fresh sage leaves 1 1/2 cups oysters, shucked, shells removed Instructions: In a medium saucepan, over low heat, combine turkey neck, celery leaves, carrot top, onion and water to cover. Simmer for 2 hours as the turkey roasts. In a large bowl combine stale breads, set aside. In a large saute pan melt butter with vegetable oil. Add onions, celery and sage and cook over medium heat until onions begin to brown Add onion mixture and enough of the giblet broth to moisten bread, toss, and set aside. About 1 hour before the turkey is done, using a turkey baster or a large spoon remove all but 1/2 cup of fat from pan. Toss the oysters with the bread stuffing and add it in an even layer to the roasting pan with the turkey, stirring to coat the bread. Return the turkey to the oven and continue roasting for the final hour. Serve as a side dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 40653,"Grilled Skirt Steak with Green and Smokey Red Chimichurri 1 cup fresh flat-leaf parsley leaves 1/2 cup fresh mint leaves 1/2 cup fresh oregano leaves 1/2 cup canola oil 1/4 cup red wine vinegar 1 teaspoon crushed red pepper flakes 8 cloves garlic 1 1/2 pounds skirt steak, cut crosswise into 3 pieces 1 cup finely chopped fresh flat-leaf parsley 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar 2 tablespoons finely chopped fresh oregano 1 tablespoon pureed chipotle in adobo 1 tablespoon smoked paprika 1/2 teaspoon crushed red pepper flakes 3 cloves garlic, finely chopped Kosher salt and freshly ground black pepper Flat-leaf parsley leaves, for garnish Instructions: For the green chimichurri: Combine the parsley, mint, oregano, canola oil, vinegar, red pepper flakes and garlic in a food processor and process until smooth. Put the steak in a large baking dish, add the green chimichurri and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours. Remove the steak from the marinade and place on a plate 30 minutes before grilling. For the red chimichurri: Using a mortar and pestle, combine the parsley, olive oil, vinegar, oregano, chipotle, paprika, red pepper flakes, garlic and some salt and pepper. Preheat a charcoal or gas grill to high heat. Sprinkle the steaks with salt and pepper on both sides. Grill until charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill and let rest on a cutting board for 5 minutes. Cut the meat across the grain into thin slices, top with the red chimmichurri and garnish with parsley leaves. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 40654,"Mango on a Stick 4 ripe mangoes 4 limes 2 tablespoons chili powder 2 tablespoons salt Instructions: Holding the mango vertically, stem end down, push chopsticks carefully but firmly upward right into the pit or as close to the pit as possible. Peel the mango, using the chopsticks to sturdy your grip. Working from bottom to top starting at the mango's midpoint; make 3 cuts into the flesh at a slight downward angle almost to the pit, being careful to keep the petals attached to the pit at their base. Gently bend each cut-away from the pit as if opening a petal. Rotate the mango about 60 degrees. Repeat process until the entire mango has been cut to look like a flower. Repeat with remaining mangos. Squeeze lime juice over mangoes and sprinkle with equal amounts chili powder and salt before serving. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 40655,"Cold Smoked and Grilled Salmon 16 cups water, warm 1 1/2 pounds brown sugar 1/2 pound kosher salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup soy sauce 1 cup corn, fresh or frozen 1/2 cup jicama, diced 1/2 cup cucumber, diced 1/2 red pepper, diced 1/2 yellow bell pepper, diced 1/2 green bell pepper, diced 1/2 cup red onion, diced 3 tablespoons cilantro, chopped Cumin Coriander Lime juice Rice vinegar Olive oil Salt and white pepper Jalapeno, minced 2 cups ricotta cheese 4 eggs 2 tablespoons Parmesan cheese 2/3 cups flour 1/2 cup green chilies, chopped 1/4 teaspoon salt White pepper, to taste 2 1/2 cups panko 4 egg whites whipped Instructions: Whisk together all ingredients.
Thaw corn kernels, if using, and drain. Dice all ingredients to size of corn kernels. Process all ingredients except panko and egg whites. Place into large bowl, then fold in panko, then slowly fold in egg whites in 2 separate actions. Make sure to fold and not stir or whip.
Cilantro Citrus Sauce: 1/2 bunch cilantro, chopped 1/2 lime, zest 1/2 lemon, zest 1/2 orange, zest 1 orange, juiced 1 lime, juiced 1 tablespoon shallots 1/2 tablespoon garlic 1/2 cup white wine 4 tablespoons butter Salt and pepper, to taste
Mix cilantro, zests, juices, shallots and garlic. Saute cilantro mixture, deglaze with wine, reduce. Add butter adjust with salt and pepper.
4 (8-ounce) salmon fillets
Day One: Marinate 4 (8-ounce) boneless, skinless salmon fillets overnight in smoked salmon brine.
Day Two: Remove salmon filets from brine. Rinse lightly in cold water, pat dry. Put fillets in smoker. Cold smoke fish in smoker over indirect heat to avoid cooking until smoke flavor is evident (1 to 2 hours). Be sure fish remains cool to the touch. This process will put flavor into the fish without cooking the flesh. Do not smoke fish too hot as it will still be put on the grill to finish the cooking process. Reserve fish in refrigerator until ready to grill. Prepare summer corn salsa refrigerate until served. Prepare cl Dumpling batter and refrigerate.
Preparation: Preheat BBQ grill to hot fire. Warm corn salsa to room temperature. Set-up steamer on stovetop, bring water to a simmer. Prepare cilantro citrus sauce and keep in warm location. Scoop 12 (2-ounce) portions of dumpling mix into steamer. Cover and cook 8 to 10 minutes.
While dumplings are steaming place salmon on grill to desired doneness (5 minutes per side per inch of thickness).
Final Assembly: Place 3 dumplings on each plate. Spoon corn salsa between dumplings. Place grilled salmon atop dumplings. Drizzle salmon and plate with citrus sauce.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 40656,"Honey-Butter Baked Chicken with Mashed Sweet Potatoes 1 (3 to 3 1/2-pound) whole chicken, rinsed and patted dry 1 tablespoon kosher salt 1/2 teaspoon fresh cracked black pepper 6 tablespoons honey 1 lemon, zested 1 tablespoon lemon juice 1 tablespoon room temperature unsalted butter 1 tablespoon fresh thyme leaves Mashed Sweet Potatoes, recipe follows Mashed Sweet Potatoes: 2 pounds sweet potatoes 1/2 cup heavy cream 3 tablespoons light brown sugar 3 tablespoons butter 2 tablespoons cane or maple syrup Pinch salt and pepper 1 teaspoon fresh thyme leaves, optional Instructions: Preheat the oven to 400 degrees F. Arrange a rack inside a large roasting pan and set aside. Season the chicken both inside and out with the kosher salt and black pepper. In a small bowl, combine the honey, lemon zest and juice and butter. Place the chicken on a rack in a roasting pan breast side up and roast until lightly browned, about 15 minutes. Using a pastry brush, brush half of the honey mixture over the chicken, as well as sprinkling half the thyme over the chicken and return the chicken to the oven. Continue to cook another 30 minutes, or until an instant-read thermometer inserted in the thickest part of the thigh registers 180 degrees F. Remove the chicken from the oven and brush the remaining honey blend and sprinkle the remainder of the thyme over the chicken. Remove the chicken from the oven and transfer to a platter or cutting board to rest for 10 minutes before carving. To serve, spoon the sweet potatoes into the center of 4 large plates and arrange the chicken on top. Drizzle the chicken with any remaining pan juices and serve immediately with the sweet potatoes. Preheat the oven to 350 degrees F. Place the potatoes on a foil lined baking sheet and bake until tender and begins to ooze sugary syrup, about 1 hour and 15 minutes. Remove from the oven and let sit until cool enough to handle. Cut the potatoes in half lengthwise and scoop out the flesh with a spoon into a large bowl. Add the cream, sugar, butter, syrup, salt and pepper, and thyme, if using and mix, mashing until the potato mixture is smooth. Cover to keep warm until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40657,"Quinoa Salad with Apricots, Basil and Pistachios 1 cup quinoa, rinsed and strained 2 1/2 tablespoons extra-virgin olive oil 12 dried apricots, finely diced, or 1/2 cup packed golden seedless raisins Kosher salt and freshly ground black pepper 5 cups packed baby arugula (about 5 ounces) 1/4 cup thinly sliced fresh basil Juice of 1 large lemon (about 1/4 cup) 1/2 cup shelled lightly salted pistachios 3 ounces soft goat cheese, crumbled Instructions: Bring 2 cups water to a boil in a small saucepan over high heat. Stir in the quinoa. Cover, reduce the heat to low and cook until the liquid is just absorbed and the quinoa is moist and nearly tender, about 15 minutes. Transfer the quinoa to a large bowl and immediately stir in the oil, apricots, 1 1/4 teaspoons salt and 3/4 teaspoon pepper. Set aside to cool slightly, about 20 minutes, stirring a couple times. Refrigerate until chilled, at least 2 hours. When the quinoa is cool and ready to serve, stir in the arugula, basil, lemon juice and pistachios. Add salt and pepper to taste. Sprinkle with the goat cheese and serve. ","[Riesling, Pinot Grigio, Vermentino, Sauvignon Blanc]" 40658,"Chickless Pot Pie 1 cup thinly sliced carrots 1 cup frozen green peas 1 cup small diced potatoes 1/2 cup thinly sliced celery 1/3 cup finely chopped onion 1/2 cup butter substitute, such as Earth Balance 1/3 cup unbleached, all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon celery seed 1/4 teaspoon garlic powder 1 3/4 cups vegetable broth 2/3 cup almond or soy milk
Two 9-inch deep dish, unbaked pie crusts, lard free Instructions: Preheat the oven to 425 degrees F.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables. Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate. Pour the mixture into the bottom crust.
Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40659,"Chicken and Bean Burritos 1/2 cup brown rice 2 cloves garlic; 1 smashed, 1 minced Kosher salt and freshly ground pepper 1/2 pound (about 2 cups) frozen diced butternut squash, thawed 1 cup shredded rotisserie chicken, skin removed 1 15-ounce can black beans 1 cup grape tomatoes 1/2 cup fresh cilantro 1/4 cup pickled jalapeno peppers, plus 2 tablespoons pickling liquid 4 8-inch whole-wheat tortillas, warmed 1/2 cup shredded reduced-fat cheddar cheese 1 avocado, sliced Plain low-fat yogurt or sour cream, for serving (optional) Instructions: Heat a medium skillet over high heat. Add the rice and smashed garlic and cook, stirring, until fragrant, 2 to 3 minutes. Add 1 cup water, season with salt and pepper and bring to a boil. Add the squash and reduce the heat to low; cover and simmer, undisturbed, about 25 minutes. Sprinkle the chicken over the rice mixture, cover and remove from the heat. Meanwhile, make the bean salsa: Drain and rinse the beans, quarter the tomatoes and chop the cilantro and jalapenos. Toss with the pickling liquid and minced garlic in a bowl. Season with salt and pepper. Stir the chicken-rice mixture and spoon it down the center of each tortilla, then top with half of the bean salsa and sprinkle with the cheese. Fold in the sides and roll up. Slice in half and serve with avocado, the remaining bean salsa and yogurt, if desired.
","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 40660,"Lemon Pudding Squares 3/4 cup (6 ounces/185 grams) sugar 1/4 cup (1 1/2 ounces/45 grams) all-purpose (plain) flour 2 pinches of salt 3 eggs, separated 1 cup (8 fluid ounces/250 milliliters) milk Grated zest of 1 Meyer or other small lemon 1/3 cup (3 fluid ounces/80 milliliters) Meyer lemon or other lemon juice Instructions: Preheat an oven to 350 degrees F (180 degrees C). Butter an 8-inch (20 centimeter) square baking pan. Bring a kettle of water to a boil. In a bowl, stir together the sugar, flour and 1 pinch of salt. In another bowl, whisk together the egg yolks, milk, lemon zest and lemon juice. Pour over the flour mixture and stir until smooth. In a third bowl, beat the egg whites with the remaining pinch of salt until they hold stiff peaks. Using a rubber spatula, gently fold the whites into the egg yolk mixture until just a few streaks of white remain. Pour the batter into the prepared pan and set in a larger baking pan. Place in the oven and pour boiling water into the large pan until it comes about halfway up the sides of the smaller pan. Bake the pudding until golden brown on top, about 40 minutes. Let cool slightly, then cut into squares and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 40661,"Oaxacan Pickled Pigs' Feet 3 pounds pigs' feet, split 3 1/2 quarts water 3 1/2 cups red wine vinegar 2 tablespoons black peppercorns 6 bay leaves 1 tablespoon plus 3/4 teaspoon salt 2 teaspoons dried thyme 1 medium carrot, peeled and diced 1 medium poblano cl, stemmed, seeded and diced 1 medium red bell pepper, cored, seeded and diced 1 medium yellow bell pepper, cored, seeded and diced 1 to 2 jalapeno chiles, stemmed, seeded and minced 1/2 cup olive oil 1/2 teaspoon freshly ground black pepper Lettuce leaves for serving Instructions: Place the pigs' feet, water, 3 cups of the red wine vinegar, the black peppercorns, bay leaves, 1 tablespoon of the salt and the dried thyme in a large stockpot. Bring to a boil, reduce to a simmer and cook, uncovered, until the skin starts to pull away from the bones and the meat slips off easily when pierced with a fork, 1 1/2 to 2 hours. Set aside to cool completely, then refrigerate 1 hour. Remove and discard the outer layer of skin and fat from the pigs' feet and discard the bones. Slice the meat and soft cartilage into 1 x 1/8-inch thick strips. Place the meat, carrot and all the peppers in a large mixing bowl. Add the olive oil, the remaining 1/2 cup red wine vinegar, the 3/4 teaspoon salt and the pepper and toss well to combine. Cover and chill 2 to 4 hours. Serve cold on lettuce-lined plates. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 40662,"Roasted Chicken with Orzo 3 cups white wine 2 cups orange juice 2 tablespoons honey 1 large sweet onion, sliced (Vidalia, Maui) 2 teaspoons kosher salt 1 teaspoon fresh ground pepper 2 (3- to 4-pound) whole chickens 12 to 16 cloves fresh garlic, minced 2 teaspoons fresh pepper 3 tablespoons kosher salt 2 shallots minced 2 teaspoons olive oil 1 tablespoon maple syrup or currant jelly 1 cup dried cranberries 2 cups red wine, reduced by 1/2 2 cups chicken broth (unsalted) or fresh chicken stock Salt and pepper 1 cup fresh cranberries Instructions: Mix all marinade ingredients together in large vessel or bowl. Add chickens and cover. Put in refrigerator overnight or for at least 4 hours.
Pre-heat oven at 400 degrees F.
In a bowl, mix rub ingredients together. Remove chickens from marinade and cover with rub. Place in roasting pan and cook for 1 1/2 hours in oven, or until done. Remove from heat when done and let rest 15 minutes before cutting.
In a large saute pan, add oil and shallots. Saute until soft. Add syrup and dried cranberries. Stir for a few minutes. Add wine, and reduce by half. Add broth to pan and add salt and pepper, to taste. Strain through a fine strainer. Return strained liquid to pan and add fresh cranberries. Cook until they start to pop. Turn off heat. If a thicker sauce is preferred, add 1 tablespoon arrowroot to 1 tablespoon water, stir, and then add to sauce. Bring to a boil and,serve over chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40663,"Latkes 1 1/2 pounds russet potatoes 1 large yellow onion Kosher salt 2 large eggs
1 tablespoon fresh lemon juice 1/3 cup all-purpose flour Freshly ground pepper Canola or vegetable oil, for frying Instructions: Shred the potatoes and onion in a food processor or with a grater or mandoline. Place in a strainer that has been lined with cheesecloth or a damp kitchen towel. Toss with 3/4 teaspoon salt and let sit over a bowl to drain for 30 minutes. Gather the top of the cheesecloth and use your hands to squeeze out as much excess moisture as you can. Transfer the vegetables to a clean bowl; mix in the eggs, lemon juice, flour and some pepper.
Heat 1/4 inch canola oil in a large skillet over medium-high heat until shimmering. Working in batches so as not to crowd the pan, fry loosely packed rounded tablespoons of the potato mixture until browned, about 2 minutes per side. Add more oil to the pan and adjust the temperature as needed. Transfer to a paper towel?lined plate, season with salt and set aside. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40664,"Duck Egg Ravioli, Sheep's Milk Ricotta and Almond Brown Butter 2 cups sheep's milk ricotta Zest of 1 Orange 1 cup fresh parsley, minced 1 tablespoon grated Parmesan cheese Freshly ground black pepper 4 duck egg yolks Egg Yolk Pasta Dough, recipe follows 5 to 7 leaves sage 4 tablespoons unsalted butter 1/2 cup slivered almonds Juice of 1/2 orange 1 tablespoon Parmesan cheese 1 1/2 cups (7 ounces) \00\ or all-purpose flour 1/2 teaspoon kosher salt 9 large duck egg yolks 1 teaspoon extra-virgin olive oil Rice flour or Wondra flour, as needed for dusting the cut pasta Instructions: For the ravioli: Mix together the ricotta, orange zest, parsley, Parmesan cheese, and season well with freshly ground black pepper. Set aside. Lay the pasta dough out in long sheets on your counter. Working quickly, place 4 dollops of ricotta mixture along 1 sheet pasta, spacing them about 5 inches apart. Form the ricotta mixture into small \nests\ with sufficient space for a duck egg yolk in each. Carefully transfer the yolks into each ricotta nest. Using a spray bottle filled with water, gently mist the pasta sheet to seal. Lay the second sheet of pasta over the first and use a ring cutter to seal. Seal the pasta gently with fingers. Dust a half sheet tray with flour and transfer the ravioli to the tray. Freeze until needed. When ready to serve: Bring a large pot of salted water to the boil and cook the ravioli approximately 2 to 3 minutes, being careful not to overcook. For the sauce: Add the butter to a saucepan over high heat; as it begins to melt, add the sage leaves and almonds. Allow the butter to brown. Squeeze in the orange juice and add a ladleful of pasta water. Add the Parmesan cheese. Using a slotted spoon, scoop the ravioli from the water and place directly into sauce, tossing to coat. Transfer the ravioli to plates and finish with a drizzle of extra-virgin olive oil and a sprinkle of Parmesan cheese. To make the pasta dough: Mound the \00\ flour on a cutting board or countertop. Sprinkle the salt over it. Form a well in the center of the flour and pour in the yolks. Add the olive oil and break each yolk. Using a plastic bench scraper or your fingers, draw the flour over the yolks from the perimeter. Continue to mix the flour into the yolks until it's all incorporated, kneading only enough for it to come together. Shape the dough into a rectangle, about 1/2-inch thick. The mixture should be dense, flaky, and crumbly. Cover the dough with a damp towel and let it rest for 10 to 30 minutes. Cut the dough into 4 pieces. Take one piece of dough (keeping the others covered) and flatten it with your hands. If the dough feels very dry, dampen the surface with a few drops of water using your fingers or a pastry brush. Starting with the rollers of your pasta machine set to the widest setting, pass the dough through, five or six times, or until the dough begins to become pliable. Do the same for the remaining pieces. Narrow the rollers by one setting and roll each piece through it once. Continue narrowing the rollers and rolling the pasta through each consecutive setting one time until the dough has reached the desired thickness. Proceed to cut the pasta as desired, tossing the finished pasta with the rice flour to prevent sticking. The pasta at this point can sit at room temperature covered with parchment or a dry towel, something that will allow it to breathe but not dry out, for up to half a day. It can also be cut as desired, tossed with rice flour, and frozen in plastic bags for up to a month. ","[Barolo, Barbaresco, Dolcetto, GSM Blend]

" 40665,"Double Apple Mojito Small handful fresh mint (about 10 leaves) 1 cup ice cubes Splash simple syrup (equal parts sugar and water, heated until sugar dissolves, cooled) 1/4 cup apple juice 1/3 cup vodka 2 red apple slices, for garnish 2 green apple slices, for garnish Instructions: In a tall glass, crush the mint leaves with a muddler. Top with the ice, simple syrup, apple juice and vodka. Garnish with red and green apples slices and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 40666,"Grilled Halibut on a Saffron Risotto Cake with Pea Tendrils and White Truffle Oil Vinaigrette 3/4 cup diced white onion 1/4 cup butter 10 ounces arborio rice 1 pinch saffron threads 1/2 cup white wine 1 quart chicken broth, simmering 2 tablespoons butter, for finishing the risotto 1 pinch salt 1 pinch ground white pepper 1 small shallot, minced 1/4 cup verjus 1 tablespoon whole grain mustard 3/4 cup canola oil 1/4 cup olive oil 2 teaspoons white truffle oil 2 tablespoons fresh chives, sliced thin Salt and pepper 1 large leek, cleaned and halved lengthwise, root end trimmed off and trimmed to a length of 12 to 15 inches 1 teaspoon kosher salt 1 (24-ounce) halibut fillet, about 12 inches long 8 (6-inch) bamboo skewers or long toothpicks Canola oil 1 tablespoon canola oil 2 shallots, finely chopped 8 ounces pea shoots or tendrils Instructions: For the saffron risotto cake: Preheat the oven to 300 degrees F. Sweat the onions in butter until transparent. Add the rice and cook, stirring, for 2 minutes. Add the saffron and white wine and stir until the wine is absorbed. Start adding the broth, 1/2 cup at a time, waiting for each addition to be absorbed before adding another 1/2 cup. Continue until the rice is just tender or \al dente. Add the butter, then season with salt and pepper. Remove from the heat and pour into a small, 2 inch deep pan, or put into ramekins, smoothing over the tops and put into a refrigerator until cold and set. If using the pan, cut the risotto into circles with a 2 3/4-inch biscuit cutter, if using ramekins, remove the rice carefully, retaining the disk-shape. Heat a saute pan and add 2 tablespoons of canola oil. Saute the rice cakes until golden brown on both sides. Put in the oven for 10 minutes over to insure the cakes are heated through. Preheat a grill. For the White Truffle Vinaigrette: Put shallots, verjus, and mustard into a glass bowl and stir together. Blend the oils together. Slowly whisk in the oils into the mustard-verjus mixture, constantly stirring to emulsify the dressing. Add the chives, and season, to taste, with salt and pepper. Reserve at room temperature. Grilled Halibut wrapped with Leeks: Bring a pot of water large enough to hold the leeks to a boil. Add kosher salt. Cook the leek until just tender and immediately plunge into ice water. Drain well and cut into 1/2-inch wide strips at least 12 to 15 inches long. Cut the fish into strips 12 inches long about 1-inch wide and 1/2-inch thick. Roll up in a spiral and wrap with the leek strip. Secure with the skewers in a \x\ fashion. Brush with canola oil and season with salt and pepper then place on a stovetop grill or BBQ and cook until just done about 4 minutes on both sides. Keep warm until service. For the Pea shoots: Heat a large saute pan and add the oil. When the oil just begins to smoke add the shallots and cook for 10 seconds. Add the tendrils and \stir fry\ the pea shoots until they just begin to wilt. Do not over cook, you want them wilted but still crispy. They cook fast, so do this at the last moment. Assembly: Place the tendrils down first on a warm plate or large entree bowl, put the risotto cake in the center. Top with the grilled halibut and spoon the dressing over the pea tendrils and put a little on the fish. You can top the fish with some micro greens, lightly dressed or herb plush or nothing at all. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 40667,"Cranberry Cornbread Bites 2 cups fresh or frozen cranberries 1/3 cup sugar
1 orange, zested
Pinch kosher salt
Nonstick cooking spray 3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2/3 cup whole milk
1 large egg
6 tablespoons unsalted butter, melted
3 tablespoons unsalted butter, softened 1 tablespoon finely chopped fresh chives
4 ounces thinly sliced deli ham, each slice quartered
Instructions: Special equipment: a 24-cup mini-muffin tin For the cranberry relish: Combine the cranberries, sugar, orange zest, salt and 1 cup water in a medium saucepan and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the cranberries break down and the relish has thickened, about 12 minutes. Let cool completely. The relish can be made up to 3 days ahead and kept refrigerated in an airtight container. For the mini cornbread muffins: Preheat the oven to 350 degrees F. Spray a 24-cup mini-muffin tin with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk together the milk, egg and butter until well combined. Pour the milk mixture into the cornmeal mixture and whisk until just incorporated. Spoon the batter evenly into the prepared muffin cups. Bake until a wooden pick inserted into the center of a muffin comes out clean, about 12 minutes. Let cool in the tin 5 minutes. Remove from the tin. For the cranberry cornbread bites: Stir together the butter and chives in a small bowl. Cut the muffins in half crosswise with a serrated knife. Spread a little of the chive butter on both sides of a muffin. Top the bottom half with a piece of ham. Spoon a dollop of cranberry sauce on top. Sandwich with the muffin top and place on a platter. Repeat with the remaining muffins. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 40668,"Pumpkin Pepitas Cupcakes 2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces butter
1 cup granulated sugar
1 cup brown sugar
4 eggs
1 pound pumpkin puree
12 ounces cream cheese
8 ounces butter
4 cups powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup pumpkin puree
1 1/2 tablespoons butter
2/3 cup pecans, chopped
1/2 cup raw pepitas
2 teaspoons light brown sugar
1/4 teaspoon salt
1 1/2 tablespoons crystallized ginger
Shimmery blue and chocolate jimmies, for sprinkling Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with paper liners. Set the pan aside. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. In a large bowl of an electric stand mixer using a paddle attachment, combine the butter and both sugars, mixing until blended. Add the eggs and beat on low speed until all the ingredients are smooth and blended. Decrease the speed of the mixer to slow and add half of the dry ingredients. Mix for 1 minute, scraping the sides of the bowl occasionally. Add the pumpkin puree to the batter, beating for 30 seconds, and then add the rest of the dry ingredients. Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes. Cool the cakes in the pans for 10 minutes. Remove from the pans and cool the cakes completely on wire racks, about 30 minutes. For the pumpkin cream cheese: Mix together the cream cheese and butter with the powdered sugar using a paddle attachment in an electric mixer. Once thoroughly combined, add the cinnamon and nutmeg. Once creamed together well, slowly add the pumpkin puree. Continue to mix until evenly distributed and fluffy. For the crunch topping: Melt the butter over medium heat in a small saucepan. Add the pecans and pepitas and continue to cook until the pepitas pop and are toasted. Sprinkle the brown sugar and salt over the topping and continue to cook until glazed. Add the ginger and toss until even. To assemble: Using a round tip and pastry bag, ice each cupcake with a thin layer of the pumpkin cream cheese. Roll into the pepita mixture, and ice with more of the pumpkin cream cheese, creating a swirl on top. Use shimmery blue and chocolate jimmies as a roll-in topping, and garnish with 3 blue men heads on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 40669,"Sweet Potato-Pecan Shortbread Cookies 1 1/4 cups pecan halves 2 cups all-purpose flour (see Cook's Note) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon fine salt 1 cup coconut oil, at room temperature (not liquid) 3/4 cup sugar 1/3 cup sweet potato puree 1 teaspoon pure vanilla extract Instructions: Pulse 3/4 cup of the pecans in a food processor until finely ground; transfer to a medium bowl. Finely chop the remaining 1/2 cup pecans and set aside. Add the flour, cinnamon, nutmeg and salt to the bowl with the ground pecans and whisk to combine. Set aside. Cream together the coconut oil, sugar, sweet potato puree and vanilla in a stand mixer fitted with the paddle attachment on medium speed, scraping down the sides of the bowl with a silicone spatula to incorporate all of the ingredients, until no lumps remain, 2 to 3 minutes. Add the flour mixture and mix on low speed just until combined, scraping down the sides of the bowl as needed, about 1 minute. The dough will begin to pull together into a ball on the paddle.
Transfer the dough to a 2-foot-long piece of wax or parchment paper. Form the dough into a log roughly 2 inches wide. Fold the paper over the top of the log and roll up tightly, squeezing outwards from the center to push the dough into a longer log, about 15 inches long and 2 inches wide. Open the paper and sprinkle the top of the log with the reserved chopped pecans. Roll the log back and forth in the pecans, pressing down gently to adhere, until the log is completely coated. Roll the log back up tightly in the paper and twist the ends to seal. Refrigerate until the dough is firm to the touch, about 1 hour.
Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
Slice the dough into 1/2-inch-thick discs with a chef's knife. Put the discs on the prepared baking sheets 2 inches apart. Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are lightly golden, 18 to 20 minutes. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely. Store in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40670,"Mexican \Street Corn\ Fajitas Cheat Sheet 2 cups sour cream 2 tablespoons lime juice plus 1 lime, cut into wedges, for garnish
1 teaspoon ground cumin 12 ounces skirt steak, sliced into 1/2-inch-wide strips
2 cups diced red bell pepper 1/2 cup corn kernels
Kosher salt and freshly cracked black pepper
2 cups fresh cilantro leaves 1 cup very thinly sliced Spanish onions Six 6-inch white flour tortillas 1 jalapeno, seeded and julienned
1 cup grated cotija cheese Instructions: In a small bowl, whisk together the sour cream, lime juice and cumin. Transfer half of the mixture to a larger bowl and add the beef. Allow the beef to marinate, refrigerated, for at least 3 hours. Refrigerate the remaining sour cream mixture. Preheat the oven to 425 degrees F. Once hot, put a baking sheet lined with foil in the oven for 20 minutes to heat up. Place the beef on the hot baking sheet (a little of the sour cream mixture sticking to the beef is fine). Sprinkle the peppers and corn over top and season with salt and pepper. Roast until the beef is medium rare and the peppers are slightly tender, 8 to 10 minutes. Transfer the mixture to a bowl and keep warm. Combine the cilantro and onions in a bowl. Warm the tortillas over a burner or in the oven. Divide the beef and corn mixture among the tortillas, followed by the cilantro and onion mixture, jalapenos and cheese. Drizzle with the remaining sour cream mixture and serve with a lime wedge on the side. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 40671,"Shark Slice-and-Bake Cookies 2 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/2 teaspoon baking powder 1/4 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 2/3 cup sugar 1 large egg, plus 1 egg beaten for egg wash 2 teaspoons vanilla extract Red gel food coloring, for the dough Black gel food coloring, for the dough 1 cup mini white chocolate chips
About 48 mini semisweet chocolate chips (about 1 teaspoon) Blue sprinkles, for decorating Instructions: Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg and vanilla until incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Shape the dough into a rectangle and cut into 6 equal pieces. Return one piece to the mixer and add 4 to 5 drops red food coloring. Mix on low until evenly colored a vibrant red. Shape into a log and wrap in plastic. Clean the mixer bowl and paddle. Add 3 pieces of the remaining dough to the mixer bowl and add 1 to 2 drops black food coloring. Mix on low until evenly colored light grey. Flatten into a rectangle and wrap in plastic. Leave the remaining 2 pieces of dough uncolored. Flatten them into a rectangle and wrap in plastic. Refrigerate all the dough until they just begin to firm up, about 20 minutes.
Cut a piece of pliable cardboard into a 10-inch square and cut a piece of parchment to fit on top. Fold in half to crease the cardboard and parchment. Roll the grey piece of dough on a lightly floured work surface to make a 7-by-8-inch rectangle, making the edges slightly thinner than the center. Center the rolled dough on the crease of the parchment with the 7-inch side closest to you and fold the cardboard to make a deep \V.\ Brush just the crease with egg wash. Place jars or cans on either side to hold the cardboard V in place while you roll the rest of the dough. Roll the plain piece of dough to a 7-by-8-inch rectangle and place on top of the grey rectangle. Brush the entire piece with egg wash. Roll the red log into a 4-inch cylinder. Cut in half lengthwise to make two 4-inch half-moons. Place the red pieces in the crease, rounded-side down, and press gently to adhere. Fold the edges of the plain dough over to completely cover the red and press to adhere. Trim the edges of the grey dough so they are even with the plain dough. Using the cardboard as a guide, gently press the top and side to make the dough into a triangle shape (Don't press too hard, though). Wrap the dough in the parchment, then plastic. Freeze until solid, about 2 hours. Preheat the oven to 350 degrees F. Position racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment.
Cut about 1/2 inch off each end of the cylinder with a very sharp knife to reveal the shark face. Slice the cylinder into about 1/4- to 1/3-inch-thick cookies. Arrange the slices about 1 1/2 inches apart on the prepared baking sheets. With a paring knife, cut 3 small diagonal slits in the grey part of the cookies for gills, starting about halfway down. Bake, rotating the pans halfway through, until crisp and just starting to turn brown on the bottom, 10 to 12 minutes.
While the cookies bake, melt about three-quarters of the white chocolate in a microwave-safe bowl in the microwave on 50-percent power. Stir until smooth. Transfer to a resealable plastic bag and snip a small corner from one end for piping. As soon as the cookies come out of the oven (they should be still hot/warm), press mini chocolate chips points-up around the jawline to make teeth. The chips will adhere as the cookies cool. Pipe 2 small dots of melted white chocolate on each side of the cookies, near the top, and stick mini chocolate chips on for eyes.
Once the cookies are cool, pipe the remaining white chocolate in a wave along the bottom of each cookie and dip in the blue sprinkles to make the ocean. Let harden on parchment before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40672,"Tickled Punch 1 cup sugar 1 packet powdered fruit punch mix, such as Kool-Aid Hawaiian Fruit Punch
2 bottles white wine
Lemon-lime soda, for serving Instructions: Combine the sugar, 1 cup water and the packet of fruit punch mix in a medium saucepot and bring to a boil, stirring until the sugar and powdered drink mix dissolve. Remove from the heat and cool. Add the white wine to a large pitcher and stir in the fruit punch simple syrup. Refrigerate until ready to serve and top with lemon-lime soda. ","[Chardonnay, Sauvignon Blanc, Riesling]" 40673,"Pucker Up, Yvonne! 1 cup freshly squeezed lemon juice 2 tablespoons cornstarch 1/2 stick unsalted butter, melted 1/4 cup granulated sugar 4 egg yolks plus 2 whole eggs, beaten 1 tablespoon lemon zest 1 cup prosecco 1/2 cup sugar 2 pints fresh raspberries 1 sheet frozen puff pastry, thawed according to package instructions All-purpose flour, for dusting 1 to 2 eggs, beaten with a little water 1/2 pint heavy cream 1 teaspoon limoncello liqueur 1 teaspoon sugar 1/2 teaspoon lemon zest Instructions: For the lemon curd: Fill a saucepan just over one-quarter full with water and bring to a simmer over medium-low heat. In heatproof bowl that fits over the saucepan, combine the lemon juice and cornstarch and whisk well to combine. Place the bowl on top of the saucepan and add the butter and sugar. Whisk constantly until the sugar is dissolved, and then add the eggs slowly, a bit at a time, continuing to whisk until the mixture thickens. Remove from the heat and stir in the lemon zest. Let cool, and then place in the fridge to chill and firm up. For the raspberry sauce: Combine the prosecco, sugar and raspberries in a large saucepan and bring to a simmer over medium heat. Stir to mash up the berries a bit. Simmer until the liquid is reduced and syrupy, 5 to 10 minutes. Set aside. For the puff pastry: Preheat the oven according to package instructions. Unfold the puff pastry on a lightly floured surface. Cut the pastry into 16 squares or cut 16 rounds using a cookie cutter. Place the pastry on a baking sheet and brush each with the egg wash. Bake according to package instructions. For the whipped cream: Whip the heavy cream with the limoncello, sugar and lemon zest. To serve, place 2 pastry pieces on a plate and top with lemon curd, raspberry sauce and whipped cream. You will have some leftover lemon curd. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 40674,"Everything Bagel Pumpkin Seeds 1/4 cup olive oil 1 medium pumpkin (about 10 pounds)
2 teaspoons white sesame seeds
2 teaspoons black sesame seeds
2 teaspoons dried minced garlic
2 teaspoons dried minced onion
2 teaspoons poppy seeds
1 teaspoon coarse sea salt
1 large egg white
Instructions: Preheat the oven to 300 degrees F. Coat a parchment-lined baking sheet with the olive oil. Cut a 10-inch circle in the top of the pumpkin and remove the top. Scrape out the pulp and seeds with a large spoon and remove to a bowl. Separate the seeds from the stringy pulp, then rinse the seeds in a colander under cold water. Shake the seeds dry; don't blot them with paper towels--they will stick.
Spread the seeds in a single layer on the prepared baking sheet and bake until beginning to dry out, about 30 minutes.
Meanwhile, mix together the white and black sesame seeds, dried minced garlic, dried minced onion, poppy seeds and sea salt in a small bowl to combine.
Whisk the egg white in a medium bowl until foamy. Add the baked pumpkin seeds and toss until fully coated. Add the everything seasoning mix to the bowl and continue to toss until the seeds are coated in the seasoning. Spread the seeds back on the original baking sheet and continue to bake until golden brown and crispy, about another 25 minutes. Cool before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40675,"Taco Pockets 1 1/3 pounds ground sirloin or ground turkey breast 1 small onion, finely chopped 2 cloves garlic, chopped 1 tablespoon (a palmful) ground cumin 1 tablespoon, (a palmful) dark chili powder 1 teaspoon cayenne pepper sauce 1 teaspoon (1/3 palmful) coarse salt 1 tablespoon (1 turn around the pan) vegetable oil 4 (12-inch diameter) soft flour tortillas 1 cup mild taco sauce 1 heart of romaine lettuce, shredded 2 small plum tomatoes, seeded and chopped 2 cups shredded monterey jack Cut fresh seasonal vegetable pieces and strips Assorted organic tortillas like blue corn, red corn or black bean Prepared mild salsa, for dipping chips and vegetables, recipe follows 1 tablespoon (1 turn around the pan) extra-virgin olive oil 1 medium onion, finely chopped 1 medium green bell pepper, seeded and finely chopped 2 cloves garlic, minced 1 teaspoon (1/3 palmful) ground cumin Salt and pepper 1 (15-ounce) can chunky-style crushed tomatoes Instructions: Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side. To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos. Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping. Heat a small saucepan over moderate heat and add oil, onions, peppers, and garlic. Season vegetables with cumin, salt, and pepper and cook for 5 minutes, until vegetables are just tender. Remove the pan from heat and add canned tomatoes. Stir salsa to combine and transfer to a small serving bowl. Serve salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 40676,"Cheeseburger with Garlic Mayo 1/2 cup garlic cloves, peeled 1 cup olive oil 2 cups mayonnaise Kosher salt and freshly ground black pepper
2 pounds ground beef (85 percent lean)
6 slices Cheddar 6 each brioche buns
2 tablespoons unsalted butter, at room temperature 2 large heirloom tomatoes, cut into thick slices
6 leaves green leaf lettuce, washed and dried well Dill pickle chips, for serving Instructions: Add the garlic cloves and oil to a small saucepot and place over medium-high heat. Cook until the garlic is golden brown and soft, 10 to 15 minutes. Remove the garlic from the oil, reserving the oil. Place the garlic cloves into a mini food processor with the mayo and 1 teaspoon salt. Puree until smooth. Transfer to a small bowl. Use a wide-mouth Mason jar lid to form the ground beef into six patties, about 5.5 ounces each. Heat a large cast-iron skillet over high heat. Brush the patties on one side with garlic oil, and season with salt and 1/4 teaspoon black pepper. Place the patties, brushed-side down, in the hot skillet and cook until well browned, 5 minutes. Brush the other side of the patties with garlic oil and season with more salt and pepper. Flip the patties, and cook until well browned and firm to the touch, another 3 to 5 minutes; place a slice of Cheddar on each burger during the last minute to melt. Spread the brioche buns with softened butter and brown them in a large saute pan. Spread the toasted buns with some garlic mayo, add a burger patty and top with a tomato slice, lettuce and pickles. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]

" 40677,"Rabbit with Rosemary Spaetzle, Onion Soubise and Mustard Vermouth Sauce 4 rabbit legs Kosher salt and freshly ground black pepper
2 tablespoons neutral cooking oil
3 white onions, thinly sliced
1 cup vermouth
1/4 cup Dijon mustard
1 stick unsalted butter, at room temperature
1 sprig fresh rosemary
1/2 cup heavy cream
2 large eggs 1/4 cup milk
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup all-purpose flour
1 stick unsalted butter
Instructions: Preheat the oven to 350 degrees F. Sprinkle the rabbit legs with salt and pepper. Place a large Dutch oven over high heat and add the oil. Let get hot, then add the rabbit legs and sear on both sides, 5 to 7 minutes per side. Transfer to a plate until ready to use. Reduce the heat to medium-low, then add the onions. Season with salt and saute until translucent, 5 to 7 minutes. Add the vermouth and mustard and bring to a simmer. Add the butter, the rabbit legs and rosemary atop the onions. Cover the pan and bake until the rabbit is tender, 35 to 40 minutes. Remove the rabbit from the Dutch oven and set aside. Put the Dutch oven back over medium-high heat and add the cream to the cooking liquid and onions. Cook until heated through and thickened, about 2 minutes. For the spaetzle: Bring a large pot of water to a boil. Whisk the eggs, milk, rosemary, salt and pepper together in a small mixing bowl. Add the flour gradually until a thick batter is formed. Over the boiling water, push the batter through the bottom of a colander with a spatula and simmer until the spaetzle float to the top, 3 to 4 minutes. Strain and place on a paper towel-lined sheet tray. Let cool slightly. Heat a 14-inch cast-iron pan over medium-high heat. Add the butter and heat until frothy and browned. Add the spaetzle and cook until crisp, 2 to 3 minutes. Drain on the paper towels and season with salt. Place the spaetzle in a large shallow dish and top with the rabbit legs. Pour the sauce over the legs and serve. ","[Chardonnay, Pinot Gris, Riesling, Gavi]" 40678,"Smoked Trout and Potato Salad 1/2 small red onion, thinly sliced 1 pound red-skinned potatoes, cut into 1-inch chunks Kosher salt 1/4 cup creme fraeche or sour cream 1 tablespoon white wine vinegar 1 tablespoon extra-virgin olive oil 1 1/2 teaspoons grainy mustard 3 tablespoons chopped fresh dill 1/2 small English cucumber, halved lengthwise and thinly sliced Freshly ground pepper 1 large bunch watercress, stems trimmed 12 ounces smoked trout, skin removed Pumpernickel bread and/or pickled beets, for serving (optional) Instructions: Soak the onion slices in a bowl of ice water. Cover the potatoes with water in a pot; add a pinch of salt, cover and bring to a boil. Reduce to a simmer and cook, uncovered, until tender, 8 to 10 minutes. Drain and let cool slightly; pat dry. Meanwhile, whisk the creme fraeche, vinegar, olive oil and mustard in a large bowl to make a smooth dressing. Stir in the dill. Drain the onion, pat dry and add to the dressing. Add the potatoes and cucumber, season with salt and pepper and toss to coat. Divide the watercress among 4 plates and add some potato salad to each. Flake the trout with your fingers and scatter on top. Serve with pumpernickel bread and/or pickled beets, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40679,"Penne with Spiced Tuna Sauce 12 ounces penne, cooked until al dente 1/4 cup chopped onion 1/3 cup olive oil 1 small whole dried hot red pepper 4 anchovies, finely chopped 1 small red and yellow bell pepper, finely julienned
1 stalk celery, cut into 1/8-inch dice 2 tablespoons capers Two 6-oz cans tuna fish, packed in oil, drained and crumbled Salt to taste 2 tablespoons chopped Italian parsley for garnish Instructions: Boil pasta until al dente. Saute onions in olive oil for 5 minutes or until translucent. Add hot pepper, anchovies and whisk in until anchovies dissolve into a paste. Add peppers and celery and saute for 5 minutes or until tender but still somewhat crunchy. Stir in capers and tuna and cook just to warm the tuna through. Season to taste with salt; remove hot pepper; add black pepper if you wish. Drain pasta and return to pasta pot; add sauce and toss; transfer to serving bowl & garnish with parsley. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 40680,"French Onion Turkey Casserole Vegetable cooking spray 6 eggs 1 can (10 1/2 ounces) Campbell's? Condensed French Onion Soup 2 cups milk 1 cup shredded Swiss cheese (about 4 ounces) 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves, crushed 9 slices Pepperidge Farm? Farmhouse? Hearty White Bread, cut into cubes 2 cups shredded or cubed cooked turkey Instructions: Heat the oven to 350 degrees F. Spray a 2-quart shallow baking dish with the cooking spray. Beat the eggs, soup, milk, 1/2 cup cheese and 1 tablespoon thyme in a large bowl with a fork or whisk. Add the bread cubes and turkey. Stir and press the bread cubes into the milk mixture to coat. Pour the bread mixture into the baking dish. Sprinkle with the remaining cheese and thyme. Let stand for 15 minutes. Bake for 45 minutes or until a knife inserted in the center comes out clean. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40681,"Jacqueline Kennedy Onassis' Creme Brulee 3 cups heavy cream 1-inch piece vanilla bean 6 tablespoons sugar 4 egg yolks 2 eggs Instructions: In upper part of double boiler, heat 3 cups of heavy cream with the vanilla bean. In a bowl, beat 6 tablespoons of sugar with the egg yolks and eggs until light and creamy. Take out the vanilla bean, and stir the warm cream into the yolks very carefully and slowly. Return the mixture to the double boiler, over boiling water. Stir constantly until the custard coats the spoon. Then put into a glass serving dish and place it in the refrigerator to set. When ready to serve, cover the top of the custard completely with brown sugar, using 1/2 cup or more. Place the dish on a bowl of crushed ice and place custard under broiler flame until sugar melts and caramelizes. Keep watching it, for the sugar will burn. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 40682,"Well Deserved, Well Dressed Individual Beef Wellingtons with Steamed Broccoli Spears 1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus extra for drizzling 1 tablespoon butter 1 shallot, chopped 1/2 pound button mushrooms and stems, cleaned and finely chopped in food processor Salt and freshly ground black pepper 2 tablespoons dry cooking sherry, 2 splashes 4 tournedos of beef filet mignon, 1-inch thick 8 ounces mousse pate, available in specialty cheese and appetizer cases of larger markets 1 sheet frozen prepared puff pastry, 11 by 17, defrosted 1 egg, beaten with a splash of water 1 large head broccoli, trimmed and cut into spears Instructions: Preheat oven to 425 degrees F. Heat a small skillet over medium heat. Add oil, butter, shallot and chopped mushrooms. Season mushrooms with salt and pepper and saute 5 minutes. Add sherry to the mushrooms and let the liquid evaporate. Remove mushrooms from the heat. In a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil. Remove skillet from the heat and season meat with salt and pepper. Cut mousse into 4 pieces, 2 ounces each sliced in 1/2 horizontally. Spread the puff pastry sheet out on to a cookie sheet covered with parchment paper. Quarter the dough with a sharp knife. Roll each piece of dough into a 10 by 6-inch rectangle. On each rectangle of dough, place 1/4 of the cooked mushrooms. Top mushrooms with 2 ounces pate and 1 tournedo of beef. Wrap dough up and over the meat. Seal the dough with egg wash and trim excess. Use leftover dough bits to make decorative garnishes for the tops of your Wellingtons. Turn the wrapped Wellingtons over and cover with egg wash using a pastry brush. Affix dough garnishes with egg wash. For a simple decoration, roll dough bits into a long, thin spaghetti like string and make swirls on each Wellington. Bake beef Wellingtons 10 minutes or until golden. Let stand 5 minutes, then serve. Steam broccoli spears in 1-inch simmering salted water, covered, for 8 to 10 minutes, or until just tender. Transfer spears to a serving plate or individual dinner plates along side Wellingtons. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40683,"Beef and Asparagus Over Flat Noodles 1-pound flank steak, thinly sliced 1 box cornstarch 1 box baking soda 1-ounce sugar 2 pounds fresh flat rice noodles, 1 1/4 inches thick 1 cup vegetable oil 1 stalk lemon grass 3 kafir lime leaves 2 tablespoons brown sugar 1 tablespoon Thai shrimp paste 1 shallot, thinly sliced 1/2 cup dry Thai chilies 2 cups coconut milk 1 bunch scallions cut on the bias 1 bunch asparagus, blanched and cut on the bias 1 tablespoon chopped garlic 1 tablespoons Sichuan black beans 5 sprigs Thai basil 1 bunch cilantro 5 sprigs of mint Instructions: Toss flank steak in the cornstarch, soda, and sugar. Cut the fresh chow fun noodles to 1 1/4 inches thick. Heat the vegetable oil in wok until hot. Fry the noodles until crisp, remove and drain on paper towels. In the jar of a blender add 1 stalk lemon grass, cut into pieces, 3 kafir lime leaves, 2 tablespoons brown sugar, 1 tablespoon Thai shrimp paste, 1 shallot, sliced thin, 1/2 cup dry Thai chilies, rehydrated. Puree. Add 2 cups coconut milk. Pour out the oil from the wok. To the wok, add flank steak, 1 bunch scallions, 1 bunch asparagus, blanched and cut on the bias, and 1 tablespoon garlic, minced. Wok fry until tender, about 2 minutes. Add chili sauce. Serve the steak and asparagus on top of a bed of fried chow fun noodles piled high. Garnish with Sichuan black beans, Thai basil, 1 bunch cilantro, shaved scallions, and 5 sprigs of mint. ","[Cabernet Sauvignon, Syrah, Pinot Noir, Tempranillo]" 40684,"Sweet Corn Pudding 6 ears sweet corn 1/2 cup milk 1/2 cup heavy cream 1/2 cup white cheddar cheese, shredded 1/2 teaspoon cayenne pepper 2 eggs, beaten Salt and freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Grease casserole dish. Shuck the corn and cut all kernels off with a knife into a bowl, making sure to keep all of the runoff juice from the corn. Reserve. Mix together the milk, heavy cream, cheese, cayenne pepper and eggs. Add in the reserved corn, cheese, cayenne, salt, and pepper. Pour mixture over reserved corn. Pour into casserole dish and bake for 35 minutes or until set. ","[Chardonnay, Riesling, Gewrztraminer]" 40685,"Best Homemade Falafel Recipe with Yogurt Sauce 2 tablespoons canola oil, plus extra for frying 1 medium yellow onion, chopped 1 large red bell pepper, chopped 5 cloves garlic, chopped Two 14-ounce cans chick peas, drained 1 teaspoon red chili flakes 1 teaspoon ground cumin 1 egg 1 tablespoon salt 1/2 tablespoon freshly ground black pepper 5 tablespoons flour 2 cups freshly chopped parsley leaves 3/4 cup freshly chopped cilantro leaves Pitas, for sandwich Toppings: shredded lettuce, chopped tomato, and sliced cucumbers Yogurt Dipping Sauce, recipe follows 1 cup plain yogurt 1/2 tablespoon lemon zest 1 tablespoon freshly squeezed lemon juice 1 tablespoon freshly chopped cilantro leaves 2 teaspoons freshly chopped parsley leaves 1/2 teaspoon ground cumin Kosher salt, as needed Instructions: In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes. In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor. Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook. Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football. In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot. Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately. Mix the yogurt, lemon zest, lemon juice, cilantro, parsley and cumin together in a small bowl. Add salt to taste. Chill until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 40686,"Swedish Pancakes 1 large egg 1 cup milk 1/2 cup all-purpose flour 1 tablespoon sugar 1/8 teaspoon salt 2 tablespoons melted butter Oil, for griddle Sour Cream, as accompaniment Lingonberry jam, as accompaniment Instructions: Preheat a Swedish pancake pan (round, cast-iron pan with shallow 3-inch indentations for pancakes) over medium heat. Beat the egg and milk in a small bowl. In a large bowl, combine the flour, sugar, and salt. Add the milk mixture, stirring to make a thin batter, being careful not to overmix. Fold in the melted butter. Grease each round cup in the pan with oil. Pour about 2 tablespoons of batter into each of the greased cups and cook until bubbles form on the top, about 1 minute. Turn with a spatula and cook on the second side until golden, about 1 minute. Remove from the pan and repeat with the remaining batter. Serve hot with sour cream, or lingonberry jam. ","[Riesling, Vinho Verde, Prosecco, Cava]" 40687,"Coffee-Glazed Italian Doughnuts (Zeppole) 4 ounces (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature 1/2 cup water 1/4 cup sugar 1/4 teaspoon salt 1 cup all-purpose flour 3 eggs 1 egg yolk 2 teaspoons lemon zest (from 1 lemon) Vegetable oil, for frying 1/4 cup whipping cream 1 tablespoon coffee liqueur (recommended: Kahlua) 2 teaspoons espresso powder 2 cups powdered sugar Water, as needed 1 (3-ounce) chocolate bar, optional 1 cup raspberries, optional Instructions: For the doughnuts: In a medium saucepan, combine the butter, water, sugar, and salt over medium heat. Bring to a rolling boil, stirring occasionally. Boil for 10 seconds. Remove the pan from the heat and add the flour. Using a wooded spoon, quickly stir the mixture until all the flour is fully incorporated and forms a thick dough. Return the pan to the heat and stir continuously for 2 minutes. Scrape the mixture into a stand mixture fitted with a paddle attachment. With the machine running on medium speed, add the eggs and egg yolk, 1 at a time until fully incorporated. Beat the mixture for 4 to 5 minutes until thick and glossy. Add the lemon zest and beat until smooth. Refrigerate the dough for 15 minutes. For the glaze: In a medium bowl, whisk together the cream, coffee liqueur, and espresso powder until smooth. With a wooden spoon, gradually stir in the powdered sugar until smooth. If the glaze is too thick, stir in the water, 1/4 teaspoon at a time. In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.) Using a small ice cream scoop or 2 small spoons, carefully drop scoops (about 1 tablespoon) of the dough into the oil. (Do not crowd the pan,) Cook for 3 to 3 1/2 minutes, turning occasionally, until the zeppole are golden and puffed. Drain on paper towels. Repeat until all of the dough has been used. When the zeppole is cool enough to handle, dip the top halves in the glaze. Using a hand grater, grate the chocolate, if using, over serving plates. Place 3 to 4 zeppole on each plate and garnish with fresh raspberries, if using. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40688,"Roasted Mushrooms with Garlic-Anchovy Butter 12 cremini mushrooms 1 stick unsalted butter, at room temperature 2 tablespoons chopped fresh flat-leaf parsley 2 cloves garlic, minced 1 teaspoon anchovy paste 1 tablespoon extra-virgin olive oil Finely grated fresh lemon zest, for sprinkling Freshly ground pepper Crusty bread, for serving Instructions:

1. Preheat the oven to 400 degrees F. Remove the stems from the cremini and save for another use. Sprinkle the caps inside and out with salt and place stemmed-side up in a small baking dish; caps should be touching.
2. Use a fork to mash the butter with the parsley, garlic, and anchovy paste until smooth. Stuff each cap with some of the butter. Drizzle the olive oil over the mushrooms and bake until the mushrooms are tender and the butter has melted, about 20 minutes. Sprinkle with lemon zest and pepper over the top. Serve with crusty bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40689,"Mini Golden Beef Pockets 1 tablespoon canola oil 1 pound lean ground beef
   1 onion, finely diced
   1 clove garlic, minced
   1 tablespoon ketchup
   1 to 2 teaspoons Caribbean all-purpose seasoning
   1 teaspoon browning sauce, such as Grace
   1 teaspoon dried jerk seasoning
   1/2 teaspoon ground allspice
   1/2 teaspoon ground ginger
   1/2 teaspoon low-sodium soy sauce
   1/2 teaspoon fresh thyme leaves
   3 green onions, thinly sliced
   1 small Roma tomato, diced
   Kosher salt and freshly ground black pepper
   Two 14.1-ounce packages refrigerated pie crusts 1 stick (8 tablespoons) unsalted butter, at room temperature
   2 teaspoons ground turmeric
   Instructions: For the filling: Preheat the oven 400 degrees F. Line two baking sheets with parchment paper. Heat the oil in a large skillet over medium-high heat. Add the beef, onion and garlic and cook until the beef is browned and crumbly, about 10 minutes. Stir in the ketchup, all-purpose seasoning, browning sauce, jerk seasoning, allspice, ginger, soy sauce, thyme, green onions and tomato. Cook until the mixture is bubbly and heated through, about 2 minutes. Season with salt and pepper. Set aside to cool. For the dough: Unroll the dough and trim the edges to create a rectangle. Cut each pie dough into four even pieces. Place half of the rectangles on the prepared baking sheets. Spoon the filling evenly into the center of each rectangle. Brush the edges with water and place the remaining rectangles on top. Crimp the edges with a fork. Cut slits in the tops of the pockets to allow steam to escape. Bake until the dough begins to brown and crisp around the edges, about 10 minutes. Meanwhile, mix the butter and turmeric in a bowl until combined. Brush the pockets with the turmeric butter. Bake until done, another 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 40690,"Homemade Mayo 4 large egg yolks 1 tablespoon Dijon mustard
   2 cups vegetable oil
   Juice of 2 lemons
   1 teaspoon kosher salt
   Pinch freshly ground black pepper
   Instructions: Add egg yolks and mustard to a bowl and whisk to combine. Blend in a circular motion with an immersion blender and slowly add the oil, taking care for the first 30 seconds to avoid splitting. Add the rest of the oil until you have a thick, glossy mayonnaise. Add lemon juice, salt and pepper, then blend a little more and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40691,"Kale Pesto with Walnut and Parmesan 1/3 cup walnuts 3 cups chopped kale Kosher salt 1/2 cup grated parmesan cheese 1/2 cup extra-virgin olive oil Instructions: Toast the walnuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground. Add the kale and 1/4 teaspoon salt and pulse until finely chopped. Add the parmesan and pulse to combine. Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta. ","[Chardonnay, Barolo, Barbaresco, Tempranillo]" 40692,"Never Lumpy Cornmeal Mush 1/4 cup corn or olive oil 1 cup yellow coarse cornmeal 4 to 5 cups chicken broth Salt and pepper Instructions: Heat oil in a large saucepan over medium heat. Add cornmeal and saute, stirring constantly, for about a minute so that the grains are coated with oil. Add the broth and bring the liquid to a boil over medium heat, whisking all the while. When cornmeal comes to a simmer, it will bubble up vigorously. Quickly put a lid on saucepan, turn heat down to very low and cook the cornmeal until it no longer tastes raw, about 20 minutes. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 40693,"Shirred Eggs 1 teaspoon unsalted butter 4 thin slices Virginia ham, about 1/2-ounce each 8 large eggs Salt and freshly ground black pepper 8 tablespoons heavy cream 8 tablespoons grated Swiss cheese 2 teaspoons chopped parsley leaves 1 teaspoon chopped fresh chives Instructions: Heat oven to 375 degrees F. Butter 4 (6-ounce) creme brulee ramekins with the butter and lay 1 slice of ham in each ramekin so that it sits flat on the bottom (it's ok if it comes up the sides.) Crack 2 eggs into 2 separate small cups and pour simultaneously into 1 of the ramekins so that the eggs sit side by side on top of the ham slice. Season lightly with salt and pepper. Repeat with remaining eggs. Place the 4 filled ramekins onto a baking sheet and transfer to the oven. Bake until eggs are just beginning to set up and become opaque, 9 to 10 minutes. Remove from the oven and drizzle each ramekin with 2 tablespoons of the heavy cream and then sprinkle 2 tablespoons of the cheese over the top of each. Sprinkle the parsley and chives over the ramekins and then return to the oven. Cook until eggs are just set up but yolks are still runny, 10 to 12 minutes, or to desired degree of doneness. Remove from the oven and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40694,"Honey Nut Chicken Sticks 2 pounds chicken tenders Salt and pepper 1 cup all-purpose flour 3 eggs A splash milk 2 cups honey nut flavored cereal (recommended: Honey Nut Corn Flakes) 1 cup bread crumbs 1 tablespoon sweet paprika 1 tablespoon poultry seasoning 2 tablespoons grill seasoning (recommended: Montreal Seasoning) 1/4 cup vegetable oil, eyeball it Instructions: Preheat oven to 400 degrees F. Season chicken tenders with salt and pepper. Place flour in a large shallow dish. Coat chicken in flour. Beat eggs and milk in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor. Transfer breading to a shallow dish. Place a nonstick baking sheet near chicken breading station. In batches, take flour coated chicken and coat in eggs then in breading and place on nonstick cookie sheet. When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through. Cool and serve, or pack up for a picnic! This chicken may be served hot or cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40695,"Italian Hot Fudge Sundae 1 2/3 cups whipping cream 1/3 cup freshly brewed espresso 12 ounces semisweet chocolate chips 3 tablespoons powdered sugar 1 teaspoon almond extract 1 quart vanilla ice cream or gelato 1/2 cup slivered almonds, toasted and coarsely chopped Instructions: Bring 2/3 cup of cream and espresso to a simmer in a heavy medium saucepan. Remove from the heat. Add the chocolate and stir until the chocolate melts and the sauce is smooth. Beat the remaining 1 cup of cream, adding powdered sugar 1 tablespoon at a time, and almond extract in a large bowl until soft peaks form. Scoop the ice cream into bowls. Top with the warm fudge sauce, whipped sweetened cream, and nuts. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 40696,"Flattened Pan-Roasted Chicken 1 (3 to 4 pound) chicken 1/2 cup brown sugar 1/2 cup kosher salt 4 cups hot water 1 small onion, chopped 1 tablespoon whole black peppercorns 2 sprigs fresh tarragon, coarsely chopped 2 cloves garlic, coarsely chopped 4 cups ice water 1/2 cup white wine 3 tablespoons olive oil Instructions: To prep the chicken: On a work surface, place the chicken breast-side down with the neck of the chicken facing you. Using kitchen shears, cut along the length of the backbone on both sides and remove. Turn the chicken over, breast-side up. Open it on the counter and flatten the chicken as much as you can with your hands. In a large metal bowl, whisk together the sugar, salt, and hot water, until the sugar and salt are dissolved. Add the onion, peppercorns, tarragon, garlic, ice water, and wine. Stir well. Add the chicken to the brine. Place in the refrigerator for 1 hour. Preheat the oven to 400 degrees F. Remove the chicken from the brine and dry well with paper towels. Set the chicken aside. Place a large skillet over medium-high heat. Add the olive oil to the hot skillet, and then place the chicken into the skillet skin-side down. Place another heavy pan on the chicken pressing it down firmly to get maximum skin contact with the hot skillet. Reduce the heat to medium and cook under the weight for 8 to 10 minutes. Once browned, remove the weights; turn the chicken skin-side up. Place the chicken in the oven until the meat is 160 degrees F, about 20 to 25 minutes. Let the chicken rest 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40697,"Yogurt Sauce 1/2 cup plain yogurt 3 tablespoons tahini paste 1/2 teaspoon very finely minced garlic 2 teaspoons fresh lemon juice Water Salt and pepper to taste Instructions: Mix together the yogurt, tahini paste, garlic, and lemon juice. Thin out with water to make a smooth medium thick sauce. Season to taste with salt and pepper. Suggested Drink: Billecart-Salmon Brut, Reserve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 40698,"Peppercorn Demi NY Strip Steak with Olive Oil Poached Mushrooms 2 cups olive oil 1 1/2 cups button mushrooms 2 cups mashed potatoes 2 tablespoons unsalted butter, at room temperature 20 stalks asparagus, pencil or small size, poached in water and dry white wine Four 10- to 12-ounce NY strip steaks Salt and ground pepper 1/4 cup green peppercorns 1 cup prepared demi-glace 1 tablespoon minced garlic Instructions: For the mushrooms: In a saucepan over medium-high heat, bring the oil to a light simmer and reduce to medium heat. Then add the mushrooms and cook until the exterior of the mushrooms softens, about 4 minutes. Remove and hold on a plate until serving.
   For the steak: Preheat the oven to 400 degrees F. Warm the prepared potatoes and hold warm. Heat a thick-bottomed pan until the verge of smoking over medium-high heat. Then sprinkle the steaks with salt and pepper on both sides. Apply the steak to the heated pan. Sear on the first side for 4 minutes. Reduce the heat to medium, and then flip and repeat the process on the second side. This will result in a medium-rare steak. Finish the oven for higher temperatures.
   Once the steak is cooked, remove from the pan to rest, and then add the peppercorns to the pan and warm for 20 seconds. Then add the demi-glace and garlic, warming for 3 minutes. Once warmed, remove from the heat and stir in the butter until smooth.
   To serve, place a quarter of the mashed potatoes in the center of a plate, then place the cooked steak and drizzle with 1/4 cup sauce. Finish with a quarter of the mushrooms and 5 pieces of poached asparagus and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 40699,"Risotto with Vegetables 1 tablespoon olive oil 1 onion, diced Salt 1 cup carnaroli rice 1 cup white wine 2 cups vegetable stock or chicken stock 6 ounces zucchini, diced 6 ounces red bell pepper, diced 6 ounces yellow bell pepper, diced 1 tomato, diced Fresh basil Cherry tomatoes Instructions: Using a heavy sauce pot, heat the olive oil and saute the onions until translucent, approximately 2 to 3 minutes. Season with salt. Add the rice and toast for another minute. Add the white wine and vegetable stock and stir until a creamy consistency. Allow rice to cook for 15 minutes until rich and creamy. Once rice is cooked, add the zucchini, peppers, and tomato and mix well. To serve, place on large platter and garnish with basil leaves and cherry tomatoes. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 40700,"Portobello-Porcini Cacciatore A handful dried porcinis or a small pouch dried mushroom mix 1/4 cup extra-virgin olive oil 6 portobello mushroom caps, gills scraped, sliced 2 tablespoons chopped fresh thyme leaves 1 red cl pepper, thinly sliced 4 large peeled and very thinly sliced garlic cloves 2 Cubanelle peppers, seeded and very thinly sliced 1 medium red or yellow onion, quartered and thinly sliced Salt and freshly ground black pepper 1 cup dry white wine 1 (28-ounce) can San Marzano tomatoes A few leaves basil, torn 1 pound penne or rigatoni or whole-wheat penne or rigatoni with lines 2 tablespoons butter Grated Pecorino Romano, for topping and passing at table Instructions: Put the dried mushrooms in a pot and cover with a couple of cups of water, bring to a boil over medium heat, then reduce heat and simmer until the mushrooms soften. Meanwhile, in a Dutch oven heat the extra-virgin olive oil, 4 turns of the pan, over medium high heat. Add the sliced mushrooms and cook, stirring occasionally, until dark and tender, 12 to 15 minutes. Add the thyme, cl, garlic, peppers and onions and season with salt and pepper, to taste. Cook for 8 to 10 minutes, then add the wine and stir. Remove the reconstituted mushrooms from the liquid, chop and then add them to the sauce pot. Pour in all but last few spoonfuls of the mushroom liquid stock into sauce pot, the grit will settle at the bottom of the pan. Stir in the tomatoes, breaking them up with spoon then add the basil leaves and simmer the sauce 20 minutes. Cool and store for a make-ahead meal and reheat over medium flame, stirring occasionally. Boil large pot of water to a boil over medium heat. Add the pasta and cook until al dente. Drain the pasta and return it to the hot pot. Add the bitter and stir to melt. Pour in half of the sauce and toss. Serve in shallow bowls with more mushroom cacciatore on top. Garnish with lots of grated Romano. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 40701,"Horseradish Sauce 3 tablespoons butter 2 tablespoons flour 1 cup milk 2 to 3 tablespoons white horseradish 1/2 teaspoon Dijon mustard 1 tablespoon white wine vinegar 2 to 4 tablespoons sour cream, optional Salt and freshly ground black pepper 3 tablespoons butter 2 tablespoons flour 1 cup milk 2 to 3 tablespoons white horseradish 1/2 teaspoon Dijon mustard 1 tablespoon white wine vinegar 2 to 4 tablespoons sour cream, optional Salt and freshly ground black pepper Instructions: In a small saucepan, melt butter. When foaming subsides, stir in flour and cook, stirring continuously for about a minute or two. Whisk in the milk, bring to a boil and simmer for 5 minutes. Add horseradish, mustard and vinegar and remove from heat. Stir in sour cream and season with salt and pepper.
   In a small saucepan, melt butter. When foaming subsides, stir in flour and cook, stirring continuously for about a minute or two. Whisk in the milk, bring to a boil and simmer for 5 minutes. Add horseradish, mustard and vinegar and remove from heat. Stir in sour cream and season with salt and pepper.
   ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40702,"Double Mushroom Risotto 2 1/2 cups warm water 2 tablespoons olive oil 1 large onion, finely chopped (3/4 cup) 3/4 cup dried porcini mushrooms 1 pound fresh shiitake mushrooms, stems discard, caps thinly sliced 1 1/2 cups Arborio rice 2/3 cup dry white wine 3/4 cup chicken broth 3/4 teaspoon salt 3/4 cup grated Parmesan 1 tablespoon unsalted butter Instructions: Place the dried porcini in a bowl and pour the warm water over. Let stand until softened, about 10 minutes.
   Meanwhile, heat the oil over medium heat in a 6 to 8-quart pressure cooker. Add the onions and cook until tender, about 5 minutes. Add the shiitake mushrooms and cook, stirring frequently, until crisp-tender, about 5 minutes.
   Scoop the dried mushrooms out of the soaking liquid with your fingers, reserving the liquid. Rinse and coarsely chop the mushrooms. Strain the soaking liquid through a layer of paper towel. Add the chopped mushrooms to the pan along with the rice and stir to coat. Add the wine and cook until absorbed, about 30 seconds.
   Add the reserved soaking liquid, the broth and salt and close the pressure cooker lid. Place the slow cooker over high heat until the pressure is up to high and the valve begins to rattle, and then reduce the heat to medium-low (pressure will still be up, but not as high). Cook for 8 minutes, and then remove from the heat. Allow the pressure to come down on its own and once it has, remove the lid.
   Stir in the Parmesan and butter. Pass additional Parmesan and a peppermill at the table, if you like. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 40703,"Southwestern Hash 1 pound small red potatoes, cut into 1/2-inch cubes 1 tablespoon olive oil 1 small onion, diced (about 1 cup) 1 green pepper, diced (about 1 cup) 3 cloves garlic, minced 1/4 teaspoon ground cumin 1/2 teaspoon dried oregano 1 teaspoon ancho chili powder or other chili powder 3 medium tomatoes, diced (about 2 1/2 cups) 1 can no-salt-added black beans, drained and rinsed Salt and freshly ground black pepper 1/3 cup chopped fresh cilantro leaves 4 eggs Hot pepper sauce, for serving Instructions: Place the potatoes in a large non-stick skillet. Cover with water, bring to a boil and cook until the potatoes are tender, about 8 minutes. Drain and set potatoes aside. Dry the skillet with a paper towel. Add the oil and heat over a medium-high heat. Add the onions and peppers and cook until vegetables have softened, about 6 minutes. Stir in the potatoes, garlic, cumin, oregano, and chili powder. Add the tomatoes and beans and simmer for 5 minutes or until heated through. Season with salt and pepper. Stir in cilantro. Transfer the hash onto serving plates. With the heat off, wipe out the pan again. Spray it with cooking spray, turn heat on to medium-low and cook the eggs, sunny-side up, or over-easy. Put an egg on top of each mound of hash. Serve with hot sauce. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 40704,"Sfogliatella 1 3/4 pounds bread flour Vegetable oil 1 pound semolina flour 1 teaspoon cinnamon oil 15 eggs 1 1/4 pounds ricotta 3/4 pound custard cream 1/2 pound sugar Instructions: For the dough: Mix the bread flour and 1 cup water in the mixing bowl of a stand mixer with a hook attachment until firm. Take the dough out of the bowl, completely wrap in plastic wrap and let rest for 1 hour. Press the dough as thin as possible with a rolling pin. Apply oil to the surfaces and roll the dough into a salami-shaped roll about 3 inches thick. When done, wrap in plastic wrap and keep in the refrigerator overnight. For the filling: Put 4 cups water in a pot and bring to a boil. Add the semolina and mix until thoroughly firm and cooked. When the semolina is cool, put in the mixing bowl of a stand mixer and add the cinnamon oil. Mix at speed 2 and add the eggs one at a time. Add the ricotta and custard cream and mix thoroughly. Add the sugar, little by little while mixing thoroughly. If mixture is still extremely firm, add a couple more eggs. To assemble: Preheat the oven to 400 degrees F. Cut the \salami roll\ into 1/4-inch discs. Each disc should be smoothed out between your palms. Using an ice cream scooper, fill the middle of the disc with filling and fold over into the shape of a clam shell. Put on a baking sheet and bake until golden brown and crispy, about 1 hour. ","[Barolo, Barbaresco, Chianti, Rioja]

" 40705,"Grilled Shrimp Skewers with Fennel Chopped Salad 16 ounces strained tomatoes 2 fennel bulbs, fronds coarsely chopped and bulbs reserved for the fennel salad 2 lemons, sliced
1 cup firmly-packed brown sugar
2 tablespoons ground cumin
2 tablespoons paprika
1 tablespoon ground coriander
Kosher salt
12 large shrimp, peeled and deveined
1 red onion 3 cups olive oil, plus more for tossing 1 1/2 cups Champagne vinegar
3 tablespoons granulated sugar
2 tablespoons ground cumin
Zest of 1 lemon Kosher salt and freshly ground black pepper 2 cucumbers, medium dice
2 red bell peppers, medium dice 1/2 cup fresh flat-leaf parsley leaves, chopped
1/2 cup fresh mint leaves, chopped Instructions: For the shrimp skewers: Combine the strained tomatoes, fennel fronds, lemons, brown sugar, cumin, paprika, coriander and 3 tablespoons salt in a large bowl. Add the shrimp and allow to marinate for 30 minutes in the refrigerator. Prepare a grill for medium-high heat. Thread the shrimp on skewers and grill until pink and opaque throughout, 2 minutes per side. For the fennel salad: Quarter the reserved fennel bulbs and onion through the roots. Toss with some olive oil in a large bowl to coat. Grill the fennel and onion, turning occasionally, until charred. Let cool slightly then chop into medium dice. Combine the 3 cups olive oil, vinegar, granulated sugar, cumin and lemon zest in a large bowl. Season with salt and pepper to taste. Add the diced fennel and onion, the cucumbers, bell peppers, parsley and mint and toss to combine. For serving: Divide the fennel salad among plates and top with the shrimp on the skewers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 40706,"Vodka Pepper Chicken 3 tablespoons black pepper 3 tablespoons white pepper 3 tablespoons red pepper 3 tablespoons cayenne pepper 3 tablespoons lemon pepper 4 (8- to 10-ounce) boneless skinless chicken breasts, whole 2 tablespoons butter 4 to 5 green onions, white and green parts, chopped 2 cloves garlic, minced 1/4 cup vodka 1 (16-ounce can) diced tomatoes with juice 1 cup sliced black olives, drained 1 teaspoon Worcestershire sauce 1 teaspoon dried oregano Serving suggestions: Sour Cream Mashed Potatoes 6 large potatoes, peeled and quartered Salt 1 to 2 cups sour cream 1 (8-ounce package) cream cheese (room temperature) 1/2 cup milk 1/4 cup fresh chopped chives 2 cloves garlic, minced Instructions: Preheat oven to 250 degrees F.
Mix black, white, red, and lemon pepper together in a pie dish. Rinse chicken and roll while still moist in pepper mixture to coat both sides of breast. Melt butter in a large skillet over medium heat and then add chicken, onions, and garlic. Brown the chicken on both sides.
Add vodka and let cook until chicken is cooked through, approximately 8 minutes. Remove chicken from skillet, place on a lined pan, and keep warm in preheated oven. Add tomatoes, olives, Worcestershire, and oregano to the sauce and mix ingredients well with a wooden spoon. Let simmer for 3 to 5 minutes. Return chicken to the skillet and cook until the tomatoes break down and make a sauce, about 15 minutes. Place the cut potatoes in a large stockpot, cover with cold water, and add some salt. Bring to a boil, then simmer until tender when pierced with a fork, approximately 30 minutes.
Drain well in a colander; place into a bowl for mashing. Mash the potatoes with a potato masher and add sour cream, cream cheese, milk, chives, and garlic; mix well. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 40707,"Pan Seared Cilantro Crusted Cod with Horseradish Mashed Potatoes with Caramelized Onions and Sauteed Pattypan Squash 4 tablespoons unsalted butter 3 large onions, finely sliced 3 tablespoons balsamic vinegar 1 teaspoon finely chopped fresh thyme Salt and freshly ground pepper 6 russet potatoes, peeled and cut into 1-inch dice 6 tablespoons unsalted butter 1 cup heavy cream 3 tablespoons prepared horseradish 2 tablespoons olive oil 12 pattypan squash 2 tablespoons unsalted butter 3 tablespoons finely chopped fresh parsley Salt and pepper 2 tablespoons olive oil 4 cod fillets, about 6 to 7 ounces each Salt and freshly ground pepper 1/2 cup finely chopped cilantro Instructions: Mashed Potatoes: Heat butter in a large skillet over medium heat. Add the onions and cook slowly until deep golden color. Add vinegar and thyme and season with salt and pepper, cook for 2 minutes longer. Cook potatoes in a large pot of salted water until soft. Drain well, add butter, heavy cream and horseradish, mash until smooth. Season with salt and pepper. Place potatoes in a bowl and top with the onions. Squash: Heat oil in a medium saute pan. Add squash and saute until just cooked through. Add butter and cook until melted. Add parsley and season with salt and pepper to taste. Pan Seared Cod: Preheat oven to 375 degrees F. Heat oil in a large saute pan. Season cod on both sides with salt and pepper. Dredge skin-side in cilantro. Place cod, cilantro-side down in the oil and saute until lightly golden brown. Turn the fish over and place in the oven and continue cooking for 3 to 4 minutes until just cooked through. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 40708,"Crawfish Boil Recipe for 40 to 45 Pounds of Crawfish 2 sticks unsalted butter 1 (4.5 pound) bag Crawfish Crab and Shrimp Boil 5 pounds of #1 red potatoes, cleaned but not peeled 40 to 45 pounds live crawfish, cleaned 24 ears of corn, shucked and cut into halves Instructions: Leaving the crawfish in the broth for a longer time results in more spiciness. Sprinkling additional spice mixture on the crawfish after draining also will increase the spiciness.
Crawfish Crab and Shrimp Boil: There are many manufacturers to choose from. This is a spice blend of salt, cayenne pepper, garlic powder, onion powder, lemon juice, and additional spices. Typically a bag of spice mix costs about $5.00. The brand used for the show was Lousiana Fish Fry Products Crawfish Crab and Shrimp Boil.
Instructions:
Place the cooking pot with its basket on the propane burner and fill with 11 gallons of water, about halfway. This should be about the right amount of water to protect against spillage when the potatoes or crawfish are added later. Add the 2 sticks of butter and 2/3 of the bag of Crawfish Crab and Shrimp Boil, and the 5 pounds of red potatoes. Cover and bring to a boil. Cook potatoes for 15 minutes and, while the potatoes are cooking, rinse the crawfish.
Place the bag of crawfish in 1 of the coolers, or, on the ground and hose down the bag until the water runs clear, about 5 minutes. Open the bag and pour the live crawfish into 1 of the coolers. With the drain of the cooler open, continue to rinse the crawfish for 5 minutes or until the water runs clear.
After the potatoes have cooked for 15 minutes, add the corn and continue cooking the corn and the potatoes for 15 minutes more. Remove a potato and test for doneness, continuing to cook, if needed. Remove the basket and dump the corn and potatoes into 1 of the coolers. Close the cooler in order to keep the corn and potatoes warm.
Pour the crawfish into the cooking basket and lower the basket into the pot. Bring to a boil and cook the crawfish for 15 minutes. Turn the heat off and allow the crawfish to simmer in the liquid for an additional 15 minutes.
Remove the crawfish and serve with the potatoes and corn. Traditionally, the crawfish is dumped onto a newspaper covered table (we used a door on 2 sawhorses). Additional spice mix can be sprinkled on the crawfish, if desired.
Variation: Some cooks add 1 to 2 pounds of sweet onions, peeled and cut in wedges, and/or the juice from 1 dozen lemons to the cooking liquid.
Variation: With proper ventilation, several pounds of shrimp could be cooked with approximately 1/2 to 1 cup of the spice mixture indoors. However, without proper ventilation the spice mixture fumes will overwhelm the typical house. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 40709,"Oaxacan Wedding Cake 3/4 cup/180 ml unsalted butter, softened, plus more for pan 2 cups/500 ml unbleached all-purpose flour 2 teaspoons/10 ml baking powder 1/4 teaspoon/1 ml salt 1 1/4 cups/310 ml granulated sugar 3 eggs 3/4 cup/180 ml milk 1 teaspoon/5 ml vanilla extract 3 cups/750 ml 35-percent whipping cream 1/2 cup/125 ml powdered sugar 2 tablespoons/30 ml strong brewed espresso coffee 1 teaspoon/5 ml vanilla extract 2 cups/500 ml strawberries, sliced, plus whole, for garnish 1/4 cup/60 ml granulated sugar 1 vanilla bean, seeds scraped 1 cup/250 ml toasted walnuts, chopped, plus whole, for garnish Instructions: With the rack in the middle position, preheat the oven to 350 degrees F (180 degrees C). Butter and line an 8-inch (20-cm) springform pan with parchment paper. For the batter: In a bowl, combine the flour, baking powder and salt. Set aside.
In another bowl, cream the butter and granulated sugar with an electric mixer. Add the eggs, one at a time, beating until the mixture is very light and fluffy, about 2 minutes. On low speed, add the dry ingredients alternately with the milk and vanilla.
Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Let cool for 10 minutes. Unmold and cool completely on a wire rack.
For the coffee chantilly: In a large bowl, whisk the cream with the powdered sugar, coffee and vanilla extract until soft peaks form. Set aside.
For the strawberries: Toss the strawberries with the granulated sugar and vanilla seeds.
To assemble the cake, spread half of the coffee chantilly in the center of one slice of cake. Garnish with half of the sliced strawberries and half of the chopped walnuts. Layer with a second slice of cake and repeat with the remaining chantilly. Garnish with whole fresh strawberries and walnuts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40710,"The Perfect Turkey with Pan Gravy 1 (12 pound) turkey, see Cook's Note* 2 medium onions, quartered; plus 2 cups, peeled and chopped (about 2 more onions) 4 celery stalks, chopped (about 2 cups) 4 carrots, peeled and chopped (about 2 cups) 1 bunch fresh sage 1 bunch fresh rosemary 1 bunch fresh thyme 1 bunch fresh savory leaves Kosher salt and freshly ground black pepper 1/2 cup unsalted butter, softened 1/2 cup water 1 cup heavy cream 3 tablespoons all-purpose flour Instructions: Remove the center oven rack and preheat oven to 325 degrees F. Remove the giblets and neck from the turkey and rinse. Reserve for the dressing. Place chopped onions, celery, and carrots in the bottom of the roasting pan. Pick a few herbs off the stalks and add to the vegetables. Set aside. Pat dry the turkey with paper towels. Season the cavity with kosher salt (approximately 2 tablespoons). Place the quartered onion and the remaining herbs inside the turkey cavity. Cover the tips of the wings with aluminum foil and truss the turkey (see Cook's Note**). Rub the turkey with the softened butter. Place the turkey in the roasting pan breast side up on a roasting rack. Place the turkey in the oven with the lid on. Baste every hour starting after the first 1 1/2 hours. Cook until an instant read thermometer inserted in the leg meat near the hip joint reads 160 degrees F (approximately 3 hours). Remove the lid and turn the oven up to 400 degrees F. Continue to cook the turkey for 20 to 25 minutes, until the turkey skin is golden and an instant-read thermometer inserted in the leg meat near the hip joint reads 175 degrees F. Remove the turkey from the pan and let it rest in a warm place for 20 minutes before carving (see Cook's Note***.) Place roasting pan over medium heat and add 1/2 cup of water. Use a wooden spoon to help release the drippings from the bottom of the pan. Using a fine sieve, strain drippings into a medium saucepot. Place the saucepot over medium heat. Whisk the cream and flour together in a small bowl to create a smooth paste. Add a 1/2 cup of the pan drippings to the cream mixture and whisk together. Pour the cream mixture into the saucepot and whisk together. Cook for approximately 2 to 3 minutes and reduce heat to medium low. Simmer for 15 minutes. Season with salt and pepper. Serve with the perfect turkey. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40711,"Mahi Mahi With Asparagus and Almond Sauce 1/4 cup sliced almonds 3 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1/2 teaspoon honey 1 1/2 teaspoons dijon mustard Kosher salt and freshly ground pepper 1 tablespoon finely chopped fresh parsley 2 pounds asparagus, tough ends trimmed 1 teaspoon finely grated lemon zest 4 6-ounce skinless mahi mahi fillets (about 1 inch thick) Instructions: Preheat the broiler. Spread the almonds on a rimmed baking sheet and broil, stirring frequently, until golden, 2 to 3 minutes. Combine the toasted almonds, 2 tablespoons olive oil, the lemon juice, honey, mustard, 1/4 cup water, 1/4 teaspoon salt, and pepper to taste in a blender and blend until smooth. Transfer to a bowl and stir in the parsley. Toss the asparagus with the remaining 1 tablespoon olive oil, 1 tablespoon water, the lemon zest, and salt and pepper to taste on the same baking sheet. Spread in a single layer and broil until the asparagus is bright green and crisp-tender, about 4 minutes. Transfer to a plate and keep warm. Sprinkle the fish with 1/4 teaspoon each salt and pepper and arrange on the same baking sheet, rounded side down; broil until opaque, about 3 minutes. Turn the fillets, brush with some of the almond sauce and continue broiling until just firm and cooked through, 3 to 5 more minutes. Divide the fish and asparagus among plates and top with the remaining almond sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 40712,"Fried Chicken 6 to 8 pieces skinless white chicken meat with or without bones 1 cup all-purpose flour 1/3 to 1/2 cup solid vegetable shortening Salt and fresh ground black pepper Instructions: Trim off all fat and discoloration, etc. with kitchen shears or a sharp knife from the chicken. Wash under cold water. Put the flour into a plastic bag. While the pieces are still very wet, place them 1 at a time into the flour. Shake the bag to coat each piece. Melt about 1/3 to 1/2 cup of shortening in a pan on medium heat. Shake the bag again to keep the pieces from sticking together. When the shortening is melted and very hot, remove the chicken from the bag. Gently shake off the excess flour and lay into the hot fat. When all the pieces are in the pan, cover with a lid and allow to fry about 5 to 7 minutes. Remove cover and check each piece to see how brown it is. When it is lightly golden brown, turn to fry the other side. Add salt and fresh ground pepper to each piece on the browned side. Cover again and allow the other side to brown. Season the second side. At this point, you may remove the cover and continue to fry the chicken to the desired \browness\ you prefer. Turn often. It should be nicely browned with a very crisp outside and a moist, tender inside. You may want to reduce the heat a little after you have browned the second side. Boneless, skinless chicken cooks much faster than meat with the bone in. Place the fried pieces on a wire rack covered with a paper towel to drain off the excess grease. For best flavor and texture, serve about 7 to 10 minutes after you remove from the pan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40713,"Organic Multigrain Loaf 3/4 cups (4.4 ounces) grain mix (equal parts cracked wheat, rye, oats, millet, flax seeds) Water to cover 2 cups (8.9 ounces) unbleached organic flour 2 cups (8.9 ounces) organic whole wheat flour 1 tablespoons malt 1 1/4 cups (9.2 ounces) water 1/2 cup (1.8 ounces) sourdough levain 1/3 cake compressed yeast 1 tablespoon sea salt Instructions: Soak grains in water overnight. Add flours, malt and 1 1/4 cups water. Let rest 10 to 20 minutes. Add sourdough levain and yeast. Handknead 15 to 18 minutes (or knead with machine for 12 to 14 minutes on slow speed.). Add salt in last 4 minutes of kneading. Let rise in greased bowl, covered with a damp towel for 3 hours at 78 degrees. Divide dough and form into different shapes. Bake in preheated 475 degree oven for 15 minutes, then lower heat to 425 degrees and bake for anther 40 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 40714,"Ricotta and Candied Fruit Semifreddo 1/2 pound fresh ricotta, squeezed in cheesecloth if watery 1 1/4 cups heavy cream 5 tablespoons confectioners' sugar, sifted 1/4 cup blanched almonds, lightly toasted and coarsely chopped 1/4 cup pistachios, coarsely chopped 1 lemon, zest julienned 1 orange, zest julienned 1/4 cup coarsely chopped semisweet chocolate 1 1/2 cups strawberries, rinsed and patted dry Instructions: Place the ricotta in a mixing bowl and whip it with an electric mixer or a whisk until smooth. Place the heavy cream in a mixing bowl and whip it while adding the sugar a little at a time, until well incorporated. Fold the whipped cream into the ricotta, then add the following ingredients 1 at a time, mixing carefully: almonds, pistachios, lemon zest, orange zest, and chocolate. Refrigerate until serving, but don't let it sit for more than 1 hour, or it will lose its fluffiness. Add the strawberries just before serving so that they don't \bleed out\ and color the dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 40715,"Vegan Gingerbread Cookies 1 tablespoon ground flax seed 1 3/4 cups all-purpose flour, plus more for dusting (see Cook\u2019s Note) 4 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/8 teaspoon ground allspice 1/8 teaspoon ground cloves 8 tablespoons vegan butter, at room temperature 1/3 cup packed vegan light brown sugar 1/3 cup molasses 2 cups vegan confectioners\u2019 sugar 1 teaspoon pure vanilla extract 1 to 2 tablespoons soy milk Vegan food coloring, for tinting icing, optional Instructions: For the cookies: Combine the ground flax and 3 tablespoons water in a small bowl. Stir and let sit until slightly thickened, about 5 minutes. Meanwhile, whisk together the flour, ginger, cinnamon, baking soda, salt, allspice and cloves in a large bowl. Mix the vegan butter and vegan brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. Add the molasses and mix until combined. Beat in the flax seed mixture. Reduce the speed to low and gradually beat in the dry ingredients until completely combined. Divide the dough in half, wrap each piece in plastic and pat to a thickness of 1/2 inch. Refrigerate until solid, at least 2 hours and up to 1 week. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. On a lightly floured surface, roll out one piece of dough to 1/4 inch thick. Stamp out cookies with a 3 1/2-inch gingerbread person cutter or desired shape. Reroll the scraps and repeat. Bake until the cookies are set, light golden around the edges and soft in the center, 7 to 8 minutes. Let sit on the baking sheet for 3 to 4 minutes, then transfer to a wire rack and let cool completely, about 30 minutes. Repeat with the second piece of dough. For the icing: Whisk the vegan confectioners\u2019 sugar, vanilla and 1 tablespoon of the soy milk in a medium bowl until stiff and glossy, adding more soy milk 1 teaspoon at a time until a smooth pipeable consistency. Mix in vegan food coloring as desired. Fill pastry bags fitted with small round tips with the icing, then decorate the cookies. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 40716,"Mushroom-Goat Cheese Spanakopita 1/4 cup extra-virgin olive oil 2 tablespoons minced garlic (about 6 cloves) 2 tablespoons minced shallot 2 cups diced chanterelle mushrooms (about 4 ounces) 4 cups baby spinach 8 ounces goat cheese Kosher salt 8 sheets frozen phyllo dough, thawed 3 sticks unsalted butter, melted Instructions: Preheat the oven to 475 degrees F. Heat a large saut pan over medium heat. Add the olive oil and heat. Add the garlic, shallot and mushrooms and cook, stirring often, until almost tender, about 4 minutes. Add the spinach and cook until very tender, about 6 minutes. Transfer the mixture to a bowl and fold in the goat cheese; season with salt and let cool. Lay out 1 phyllo sheet, butter liberally and fold in half to form a rectangle. Butter again and fold in half again to form a skinnier rectangle. Repeat with the remaining phyllo, placing a towel over the prepared sheets to prevent them from drying out. Pile the mushroom and spinach mixture on one end of each phyllo rectangle. Fold up one corner of the dough over the filling to form a triangle and continue to fold (like a flag), buttering between each fold. Transfer to a parchment-lined baking sheet and bake until golden brown, 10 to 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40717,"Chocolate Milk Mocktail Spicy hot cocoa powder, for garnishing rim of glass 1/2 cup your favorite chocolate sauce 1 cup whole milk Ice Chocolate shavings, for garnish Instructions: Chill 2 martini glasses. Dampen the rim of each glass and invert into the cocoa powder to rim the glass. In a large martini shaker, add the chocolate sauce and milk and fill with ice. Shake the cocktail well for 30 seconds. Pour the cocktail into the glasses and garnish with shaved chocolate. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 40718,"Crispy Kale \Chips
1 head kale, washed and thoroughly dried 2 tablespoons olive oil Sea salt, for sprinkling Instructions: Preheat the oven to 275 degrees F. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 40719,"Beer-Brined Beer-Can Chicken 1 12-ounce can beer (preferably lager or pale ale) 1/2 cup packed light brown sugar 1/2 cup kosher salt 2 wide strips orange zest (removed with a vegetable peeler) 1/4 cup fresh orange juice 3 cardamom pods For the chicken: 1 4-to-5-pound roasting chicken, giblets removed 1 tablespoon extra-virgin olive oil 4 cloves garlic, smashed 1 tablespoon packed light brown sugar 1 tablespoon ground coriander 2 teaspoons ground cumin 1 teaspoon paprika 1/4 teaspoon ground allspice Kosher salt and freshly ground pepper 1 12-ounce can beer (preferably lager or pale ale), at room temperature Instructions: Make the brine: Combine the beer, brown sugar, salt, orange zest, orange juice and cardamom pods in a bowl; stir until the sugar and salt dissolve. Put the chicken in a gallon-size resealable plastic bag and add the brine; seal and refrigerate 2 hours. Prepare the grill: For a charcoal grill, pile 3 to 4 pounds briquettes in the grill; ignite and let burn until the coals are ashy. For a gas grill, preheat to high. Prepare the chicken: Remove from the brine and pat dry; reserve the orange zest and cardamom. Rub the olive oil all over the skin. Loosen the skin on the breasts and legs with your fingers; rub 1 garlic clove under and over the skin. Combine the brown sugar, coriander, cumin, paprika, allspice, 1 1/2 teaspoons salt and a few grinds of pepper; rub under and over the skin of the chicken and inside the cavity. Pour half of the remaining beer can into a disposable 8-inch-square pan. Add the reserved orange zest to the pan. Poke 3 or 4 holes into the top sides of the beer can using a paring knife. Add the remaining 3 smashed garlic cloves and the reserved cardamom pods to the can. For a charcoal grill, bank the coals to both sides in two piles; nestle the pan with the beer between the coals and replace the top grill grate. For a gas grill, reduce the heat to medium on one side and turn off the burners on the other; place the pan under the grate on the unlit side. Set the chicken over the beer can, inserting the can into the cavity so 1 inch of the can is exposed. Set on the grill grates over the drip pan so the chicken balances on the can and legs like a tripod. Cover the grill and cook until the chicken is golden brown and a thermometer inserted into the thickest part of the thigh registers 165 degrees F. If using charcoal, this will take about 1 hour 20 minutes; add a handful of briquettes to each bank of coals every 30 minutes to maintain the heat. If using gas, it will take about 1 hour 5 minutes; carefully rotate the chicken halfway through. Remove the chicken from the grill, discard the can and transfer to a cutting board; let rest 10 minutes before carving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40720,"Chocolate-Pistachio Macaroons 3 large egg whites 1/2 cup dried cherries, chopped 1/2 cup sugar 1/8 teaspoon salt 1/4 teaspoon vanilla extract 1/4 teaspoon almond extract 1 14-ounce package sweetened shredded coconut 2 ounces semisweet chocolate, finely chopped 1/4 cup pistachios, chopped Instructions: Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, cherries, sugar salt and the vanilla and almond extracts in a large bowl until combined; fold in the coconut. Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely. Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the macaroons in the chocolate and sprinkle with pistachios, then transfer to a sheet of parchment paper and let cool. ","[Riesling, Gewrztraminer, Moscato, Brachetto]

" 40721,"Bodi (Black-Eyed Peas) 1 pound dried black-eyed peas Salt and black pepper 2/3 teaspoon ground cumin
1 teaspoon chopped garlic 1 teaspoon chopped peeled ginger 3 tablespoons cooking oil
1/2 teaspoon fenugreek seeds
1/4 teaspoon ground turmeric Instructions: Soak the beans in warm water for 1 hour. Add 3/4 teaspoon salt to the beans and cook until tender but not mushy, 25 minutes. Drain and let cool. Add the cumin, garlic, ginger, 3/4 teaspoon salt and 1 1/2 teaspoons pepper to the beans and mix well. Heat the cooking oil in a small pot; add the fenugreek seeds. Once the seeds start to turn black, remove the pot from the heat, add the turmeric and immediately pour the hot oil over the beans. Mix well. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 40722,"Cherry Tomatoes Stuffed with Olives 2 dozen cherry tomatoes 1/4 cup green olives, pits removed 1/4 cup kalamata olives, pits removed Instructions: Wash the tomatoes and cut a thin slice off the bottom of each one so they will sit upright. Use a sharp paring knife or the tip of a small spoon to scoop out the flesh. Slice both varieties of olives into thin matchsticks and combine. Fill the tomatoes with the olives and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 40723,"Quinoa Salad with Asparagus, Goat Cheese and Black Olives 1/4 cup red wine vinegar 1 tablespoon honey 1 tablespoon mustard 1/2 cup olive oil Kosher salt and freshly ground black pepper 4 cups salted water or vegetable stock 2 teaspoons chopped fresh thyme 2 cups quinoa 16 spears asparagus, trimmed Olive oil, for brushing Kosher salt and freshly ground black pepper 1 cup pitted nicoise olives 4 ounces aged goat cheese, shaved 1/4 cup chopped fresh basil 1/4 cup fresh parsley leaves Instructions: For the vinaigrette: Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate. For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork. Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces. Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don't make it too wet. Transfer to a platter and drizzle with more of the vinaigrette. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 40724,"Hache Parmentier 2 cups chopped leftover pot roast or beef stew 1/2 cup beef gravy 2 cups chopped cooked vegetables, like carrots, leeks, spinach, Swiss chard, etc. Salt and freshly ground black pepper 3 cups mashed potatoes, heated 2 tablespoons freshly grated horseradish 1/2 to 3/4 cup fresh bread crumbs 1/4 cup grated Parmesan 2 tablespoons butter, cut into pieces Instructions: Preheat the oven with 350 degrees F. Combine the meat, gravy, and vegetables in a large saute pan and cook over medium heat just until everything is heated through. Season with salt and pepper. Pour the heated mixture into a large glass pie plate or a round glass baking dish. Add the horseradish to the heated potatoes. Spread the mashed potatoes over the meat mixture, smoothing with a spatula and spreading to the edges of the pie dish. Sprinkle the top with the bread crumbs and the Parmesan. Dot the top with butter. Bake for 45 minutes on the top shelf of the oven. Raise the oven temperature to broil and broil just until the crumbs are browned, about 1 minute. Serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 40725,"Baked Clams on the Half Shell: Vongole Gratinate al Forno 12 top neck clams 1 cup plain dried bread crumbs 1/4 cup chopped fresh parsley leaves 1 tablespoon finely chopped garlic 1/2 cup olive oil Instructions: Preheat the oven to 350 degrees F. Scrub the clams under cold running water. Pry them open and rinse out any sand or grit. Gently separate the top and bottom shells, loosening and allowing the clam to divide, with some remaining on the top shell and some remaining on the bottom shell. Use a knife to loosen the clam in the shell, removing any sand or grit that may have been under the clam. All of the clams may not divide evenly between the top and bottom shell. Cut these clams into small pieces and distribute among the other shells. You should have at least 16 clamshell halves to fill and bake. Arrange the clam-filled shells on a baking sheet and set aside. In a small bowl, toss together the bread crumbs, parsley, and garlic. Use a fork to stir the olive oil into this mixture. It should be moist but not oily. Set aside. Fill each clam with a portion of the topping mixture, spreading it evenly over the clam to the edge of the shell. The filling should be about 1/8-inch thick. Bake until the topping begins to brown slightly, about 5 minutes. Remove from the oven and adjust oven temperature to broil. Place the clams under the broiler and cook until golden brown, about 2 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 40726,"Shrimp and Scallop Scampi with Linguine Kosher salt 1 pound linguine 12 jumbo shrimp, peeled and deveined 12 large sea scallops, tough foot muscles removed Freshly ground pepper 3 1/2 tablespoons unsalted butter 2 cloves garlic, minced 2 tablespoons fresh lemon juice, plus lemon wedges for garnish 1/2 cup dry white wine 1/4 cup torn fresh basil 2 tablespoons chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate. Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper. Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 40727,"Strawberry Balsamic Sorbet with Basil 3 cups strawberries, washed and hulled 1/2 cup Smucker's? Orchard's Finest? Pacific Mountain Strawberry Preserves 1 tsp. lime juice 1/4 tsp. salt 2 tbsps. minced basil 1 tsp. balsamic reduction* Basil leaves for garnish (optional) Instructions: MIX strawberries, preserves, lime juice and salt in large bowl. Allow to set 30 minutes. Pour into blender or food processor. Blend until smooth. Add basil. Blend 10 seconds. Chill at least 1 hour. POUR chilled strawberry mixture into bowl of ice cream maker. Process about 10 minutes or until frozen and thick. Scoop into individual bowls. Drizzle with balsamic reduction. Garnish with basil leaves.

• Balsamic reduction can be found in the condiment section of grocery stores. Sorbet can be stored, tightly covered, in the freezer for up to 1 month. Allow to soften 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 40728,"Dried Fruit Compote 1/3 cup chopped dried apples 1/3 cup chopped dried pears 1/3 cup raisins 1/3 cup dried cranberries or cherries 2/3 cup dried apricots 1/4 cup sugar 1/2 tablespoon freshly grated lemon zest 1/2 tablespoon freshly grated orange zest 1/2 tablespoon fresh lemon juice, or to taste 1 cup water Serving suggestion: ice cream. Instructions: In a large bowl combine all of the dried fruit and add enough hot water to cover by an inch. Soak for 20 minutes. Drain the mixture. In a saucepan combine the fruit with the sugar, the lemon and orange zests, the lemon juice, and the water and bring to a boil. Reduce heat and simmer the mixture for 10 to 20 minutes, or until the fruit is tender. Remove the pan from the heat and let the compote cool. The compote will keep for a week if covered and chilled. Serve the compote at room temperature with ice cream. ","[Riesling, Moscato, Vin Santo, Tawny Port]" 40729,"Tropical Smoothie 1/2 ripe mango, peeled and seeded 1/2 ripe papaya, peeled and seeded 1 ripe banana 1/4 cup freshly squeezed orange juice 1/2 cup skim milk 1/4 cup nonfat yogurt 1 teaspoon good honey 2 cups ice Instructions: In a blender, combine the mango, papaya, banana, orange juice, milk, yogurt, honey, and ice. Blend until smooth. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 40730,"Pasta with Sausage and Broccoli Rabe 1 pound broccoli rabe, trimmed of damaged leaves 1 pound orecchiette or other pasta noodle 2 tablespoons water 4 to 5 cloves garlic, thinly sliced 1/2 pound Italian sausage, cut into quarter-inch slices Salt 1 cup coarse, seasoned bread crumbs, toasted, optional garnish Pecorino Romano or Parmesan, optional garnish Instructions: Cut the broccoli rabe into 3 to 4 inch pieces, discarding the stems. In a large pot of rapidly boiling water, blanch the broccoli rabe until tender and cooked through, about 5 to 6 minutes. Before you drain broccoli rabe, reserve 1 cup of cooking liquid. Drain and rinse the broccoli rabe with cold water until it has cooled off. Spread it out on a towel to finish draining. Meanwhile, cook the pasta in a large pot of boiling water according to package directions until al dente. While the pasta is cooking, place 2 tablespoons of water into a cold skillet with garlic and sausage and then turn heat to medium-low. Cook, stirring occasionally, until garlic is golden and sausage is cooked through, about 5 to 7 minutes. Pour reserved broccoli water into pan with sausage. When the pasta is cooked, drain it and place back in pot you cooked it in and season with salt. Pour sausage sauce over pasta and stir in cooked broccoli rabe. Taste and adjust seasonings. Serve immediately. If the Queen's coming to dinner: Garnish with fresh bread crumbs and/or freshly grated pecorino Romano or parmesan cheese. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 40731,"Tomato Pie One 9-inch pie shell, baked 2 tablespoons Dijon mustard 4 tomatoes, peeled and sliced Salt and freshly ground black pepper 4 ounces white Cheddar, grated 4 ounces yellow Cheddar, grated 1/2 cup mayonnaise 1/3 cup freshly grated Parmesan Instructions: Preheat the oven to 350 degrees F.
  Spread the inside of the pie crust with the mustard. Layer the tomatoes in the crust and sprinkle with salt and pepper. Top with the Cheddar. Mix together the mayonnaise and Parmesan and spread on top of the pie.
  Bake until bubbly, about 20 minutes. Let cool. Serve at room temperature.
  ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40732,"Raisin Walnut Rosemary Bread 3 cups golden raisins 3 cups scalded milk 2 cups granulated sugar 6 tablespoons (3/4 stick) unsalted butter, at room temperature 3 large eggs 1 teaspoon vanilla extract 4 1/2 cups unbleached flour 2 teaspoons salt 2 tablespoons double-acting baking powder 2 tablespoons crushed fresh rosemary leaves, or 2 teaspoons crushed dried rosemary leaves 2 cup coarsely chopped walnuts Instructions: Add the raisins to the scalded milk. Cover and cool for about 30 minutes, until lukewarm. Preheat the oven to 350 degrees. Grease two 81/2 by 4 1/2 inch pans, four 5 by 31/2 inch pans, or six 15- ounce cans. In a large bowl, beat the sugar with the butter. Add the cooled raisin mixture, the egg, and vanilla Mix well. In a medium bowl, whisk together the flour, salt, baking powder, rosemary, and nuts until well combined. Spoon the butter mixture all at once and stir just until combined. Spoon the batter into the prepared pans. If using cans, spoon the batter into them so that they are just over half full. Bake 8 1/2 inch loaves for 1 hour to 1 1/4 hours, 5 - inch loaves for 35 - 40 minutes, or 15 - ounce cans for 25 to 30 minutes or until well browned (the internal temperature should reach 190 degrees.) Cool 10 minutes, then remove from the pans and place loaves on a rack to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40733,"Sparkling Gingered Face 1 (750 ml) bottle sparkling wine 9 packages unflavored powdered gelatin 5 cups ginger beer 3 tablespoons sugar Instructions: In a non-reactive bowl, combine gelatin and champagne. Bloom for five minutes. In a small saucepan, bring ginger beer and sugar to a boil. Remove from heat and stir into gelatin mixture to dissolve. Pour into a 9-cup face mold. Refrigerate overnight to set. ","[Prosecco, Cava, Brut Ros]" 40734,"Mannish Water 2 pounds goat meat, cut into 1-inch cubes with bone Lime juice from 2 limes 1 1/2 gallons water 1 packet chicken noodle soup mix 6 small green bananas, peeled and cut into 1-inch pieces 4 chayote, cubed 1 pound white yam, cubed 6 potatoes, peeled and cubed 6 carrots, cut into 1-inch pieces 3 scallions minced, including the green parts 2 or 3 cloves garlic, crushed 2 sprigs fresh thyme 1 Scotch Bonnet cl, or to taste 6 allspice berries Salt to taste Instructions: Wash the goat meat with the juice of the 2 limes and place it in a large stockpot with the water and soup mix. Bring to a boil over medium heat, then lower the heat and simmer for about 2 hours, or until the meat is tender. Add the remaining ingredients and cook for an additional 20 minutes, or until the vegetables are tender.; ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 40735,"Pecan Sticky Buns with Bacon Caramel 1 pound bacon 1 1/2 cups packed light brown sugar
  1/4 cup pure maple syrup
  1/4 cup heavy cream 1/4 teaspoon kosher salt
  4 tablespoons unsalted butter
  One 17.25-ounce box puff pastry
  1 tablespoon ground cinnamon
  1 1/2 cups chopped pecans
  Instructions: Preheat the oven to 400 degrees F. Place a 12-cup muffin tin on a baking sheet lined with parchment paper. Line 2 additional baking sheets with aluminum foil. Lay the bacon slices on the baking sheets lined with foil. Bake until almost crispy, but not quite done, about 18 minutes. Remove the bacon to a paper towel-lined plate. Pour the bacon fat into a small pot. Once the bacon is cool, crumble into small pieces. Place the pot over medium-low heat. Add 1 cup brown sugar and cook, whisking frequently, until the sugar is dissolved, about 3 minutes. (The mixture will look granular.) Slowly stream in the maple syrup and whisk vigorously as the mixture begins to bubble. Once syrup comes together, add the cream and kosher salt. Remove from the heat and whisk until all of the cream is incorporated. Reserve until ready to use. Melt the butter in a small saucepan over medium-low heat. Unfold both sheets of puff pastry and arrange the sheets so that the fold lines run parallel to the counter edge. Generously brush the sheets with the melted butter. Combine the remaining 1/2 cup brown sugar with the cinnamon in a small bowl. Sprinkle the sugar mixture evenly over the buttered sheets. Sprinkle 1/2 cup crumbled bacon and some of the chopped pecans over the pastry. Gentle press the bacon and nuts into the sugar mixture with your palms. Roll the pastry away from you, forming 2 tight logs. Use a serrated knife to cut each log into 6 equal pieces. Pour 1 tablespoon of the bacon caramel into each muffin cup. Sprinkle with 1 tablespoon each crumbled bacon and chopped pecans. Place sticky buns cut-side into caramel in each muffin cup and gently press down, maintaining the round shape. Bake until the caramel bubbles and the buns are deeply golden brown, about 35 minutes. Work quickly to release the sides of the buns from the muffin cups, using a small knife. Carefully invert the muffin tin onto another baking sheet. Spoon any caramel that remains in the muffin tin over the buns. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40736,"Paella 1 pound. or 4 (6-inch) chorizo sausages 3 pounds skinned and boned chicken breasts 2 lobster tails 1 pound medium shrimp 1/2 pound small to medium scallops 12 Cherrystone clams, washed 12 mussels, washed and debearded 1 cup extra-virgin olive oil 2 large sweet yellow peppers, chopped 2 large Spanish or Vidalia onions, chopped 5 cloves garlic, pressed or minced 2 cups uncooked short grain rice 8 cups chicken stock 4 large tomatoes, peeled, seeded, and chopped 1/2 teaspoon saffron, ground into small pieces Salt and freshly ground pepper 10 ounces frozen pea Instructions: Pregame prep: If you purchase your seafood more than 1 day prior to your tailgate, clean and freeze the fresh seafood items, with the exception of the scallops. Store the mussels and clams together, and the shrimp separately. The night before your tailgate, move frozen seafood to the refrigerator. Prepare and store in separate plastic bags the following ingredients: 1) chicken breasts, washed and patted dry, 2) onions and yellow pepper chopped, 3) tomatoes, peeled, seeded, and chopped, 4) measure out the rice. Game Day: Pack food on ice for transport. Once at the tailgate location, light the grill in the direct method. Brush the chorizo, chicken, and lobster tails with olive oil. When the grill is hot, cook in the following order turning occasionally: 1) chorizo sausages 15 to 20 minutes; 2) lobster tails 15 minutes; 3) chicken breast 10 minutes. As meat comes off the grill, chop the sausage, chicken and shelled lobster into 1-inch chunks and set aside. Place an extra large skillet or paella pan on a propane burner or the grill and heat 1/4 cup of olive oil. Saute the yellow peppers and onions. When the onions are translucent, stir in garlic, add rice, and saute for five minutes. Add 6 cups of chicken stock, tomatoes, saffron, salt, and pepper. Bring to a boil. Stir in chicken, lobster, and sausage. Reduce paella to a simmer as the fire subsides or turn the propane burner down to medium low. Simmer for 30 to 40 minutes stirring occasionally to keep from burning. Test the rice. If needed, add an additional 1 to 2 cups of chicken broth stir and simmer another 10 minutes. When rice is cooked, stir the frozen peas, shrimp, and scallops into the skillet. Layer the mussels and clams on top, and cook until the mussels and clams open approximately 5 to 10 minutes. Stir before serving. ","[Rioja, Garnacha, Pinot Grigio, Sauvignon Blanc]" 40737,"Watermelon Margarita 1 part Sauza? Tequila 1/2 part Lime juice 1/2 part Triple sec 1 part Watermelon juice Drop of Honey 1 small wedge of watermelon Instructions: Add ingredients to an ice-filled shaker. Shake and strain over ice into a margarita glass. Garnish with watermelon wedge on rim and serve. ","[Tequila, Moscato, Pinot Grigio]" 40738,"Roast Turkey with Herb Gravy One 12 to 15 pound turkey (giblets and neck removed) Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
  1 stick butter, for rubbing the bird 2 carrots, cut into chunks
  2 ribs celery, cut into chunks
  1 onion, cut into chunks
  1 bunch fresh thyme plus 3 tablespoons chopped
  2 cups chicken stock
  3 tablespoons flour
  1/2 cup chopped fresh sage
  Instructions: The day before cooking, sprinkle the turkey very generously inside and out with salt and pepper. Cover and refrigerate. Remove turkey from refrigerator at least 1 hour prior to cooking to allow it to come to room temperature. Preheat the oven to 350 degrees F. Rub the skin of the bird with butter. Stuff the carrot, celery, onion and thyme bunch inside the cavity. Arrange the turkey on a roasting rack set into a roasting pan. Add the chicken stock to the pan. Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 4 hours. Remove the turkey to a cutting board, tent lightly with foil, and let rest for 20 minutes before carving. Meanwhile, set the roasting pan over medium-heat high, add the flour and bring to a boil. Cook for 10 minutes, then stir in the sage and 3 tablespoons thyme. Taste and adjust the seasoning. Transfer to a gravy boat to serve with the turkey. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40739,"Fo-Sho Short Ribs with Balsamic Glaze 1/4 pound bacon, diced 4 pounds short rib Kosher salt and freshly ground black pepper 2 tablespoons canola oil 1 cup red bell pepper, 1-inch dice 2 cups carrots, 1-inch dice 2 cups celery, 1-inch dice 12 cipollini onions, peeled, whole 2 tablespoons all-purpose flour 2 teaspoons dried rosemary 1 teaspoon red chili flakes 1 tablespoon pickling spice 2 tablespoons salt 1 tablespoon freshly cracked black pepper 1 cup red wine 3 cups beef stock Balsamic Glaze, recipe follows Parsnip Puree, recipe follows 1 1/2 cups balsamic vinegar 3/4 cup pomegranate juice 5 tablespoons honey 1 cup celery root, peeled and 1/2- inch dice 4 cups parsnip root, peeled and 1/2- inch dice 6 cups whole milk 6 cloves garlic, peeled and smashed 6 thyme sprigs, whole, tied together with kitchen string 2 tablespoons butter 1 teaspoon salt 1 teaspoon freshly cracked black pepper Bacon reserved from short ribs 1/4 cup crisp fried onions, for garnish Instructions: Preheat oven to 350 degrees F. In a large Dutch oven, over medium-high heat, cook bacon to render fat. Remove bacon and reserve as garnish for parsnips. Season ribs with salt and pepper. Sear all sides of ribs, in batches, ends included, and then remove. Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine. Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs. Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender. Remove ribs to a baking dish and brush with Balsamic Glaze, cover with foil and keep warm in a preheated 250 degrees F oven. Strain and reduce broth by a third. (Broth to be served with Parsnip Puree.) In a small pot over medium heat, combine all ingredients. Whisk occasionally and reduce by one third.; In a large heavy bottom pot over medium heat, add in celery root, parsnip root, whole milk, garlic and thyme. Bring to a simmer and reduce heat. Simmer 5 to 7 minutes or until fork tender. Strain, reserving liquid. Discard thyme bundle. Place vegetables in food processor and pulse, adding reserved liquid as necessary, to desired consistency. Add butter and salt and pepper, to taste, and pulse. Garnish with bacon and fried onions. Serve with reduced broth from short ribs. ","[Chardonnay, Barolo, Tempranillo, GSM Blend]

" 40740,"Tuscan Salad 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups) 1 head Romaine lettuce, torn 1 (15-ounce) can cannellini beans, drained and rinsed 1/2 cup pitted black olives 1/2 red onion, cut into slivers 1 lemon, juiced 1/4 cup extra-virgin olive oil 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 ounce shaved Parmesan (about 1/2 cup) Instructions: Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans. In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve. ","[Chianti, Barbera, Montepulciano, Vermentino]" 40741,"Potato and Cheese Filled Wonton Skins 4 tablespoons unsalted butter 1 onion, finely chopped 2 baking potatoes, boiled and mashed with 2 tablespoons butter 1/4 cup cottage cheese, pureed in a blender 2 ounces Cheddar or Muenster cheese, finely chopped Salt and pepper Instructions: Heat butter in a skillet and saute onions until soft but not golden. Remove to a bowl and mix with mashed potatoes, cottage and cheddar cheeses.To fill: Take out a few wrappers, leaving others under a cloth to keep moist. Center a teaspoonful of filling of your choice on wrapper. Fold dough over the filling to form a semi- circle. Brush bottom edge of semi- circle only with water and press top edge over the top. Pinch the edges together well so that they come together. You can make top \pleats\ or not, as you wish. Repeat with the other wrappers until you have created as many \stuffed pastas\ as you wish. Freeze on trays, then stack in freezer bags, in portion sizes which make sense for your family. You can boil them straight from the freezer. To boil the meat stuffed pasta: Bring 2 cups each water and chicken broth to a boil. Add 2 grated carrots, 1 cup shredded bok choy or cabbage and simmer 2 minutes or until vegetables are tender. Add meat dumplings and cook gently so filling does not explode for 3 to 4 minutes or until meat is cooked through. Serve with a ladleful of broth and vegetables, garnish with sliced scallion of chives. . To saute meat dumplings: Heat 1 tablespoon each of sesame and vegetable oil in 12-inch skillet. Add 12 dumplings and saute until crisp on one side, about 5 minutes. Cover and steam another 2 minutes or until filling is cooked through. Remove to a plate; fry more if needed. Serve with a sauce of soy mixed with rice vinegar, sugar and scallion. Note you can also deep fry them for about 2 to 3 minutes or until golden. To boil potato stuffed pastas: Boil in salted water for 7 to 8 minutes or until they float to the top. Drain and serve with melted butter and or sour cream and chopped chives. To fry potato stuffed pastas: Saute in a mixture of butter and oil for about 3 minutes per side or until each side is delicately crisp and interior is hot. Serve with butter and grated cheese or sour cream and more cottage cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 40742,"Grilled Potato and Pepper Salad 2 pounds fingerling potatoes 6 cloves garlic, crushed 1 bay leaf Kosher salt 4 bell peppers (red and/or yellow), stemmed and quartered 2 bunches scallions, trimmed 5 tablespoons extra-virgin olive oil 2 to 3 tablespoons sherry vinegar 2 tablespoons chopped fresh parsley Instructions: Put the potatoes, garlic and bay leaf in a saucepan; cover with water and season with salt. Bring to a boil, lower the heat and simmer until almost tender, about 5 minutes. Drain, discarding the bay leaf; transfer the potatoes to a bowl (halve any that are large). Add the peppers and scallions; drizzle with 2 tablespoons olive oil, season with salt and toss. Preheat a grill to medium. Grill the vegetables, turning occasionally, until the potatoes are tender and the peppers and scallions are charred, 3 minutes for the scallions and 5 to 6 minutes for the potatoes and peppers. Transfer to a cutting board to cool slightly. Scrape the skin off the peppers with a paring knife and cut them into large chunks; coarsely chop the scallions. Combine the potatoes, peppers and scallions in a serving bowl. Drizzle with the vinegar and the remaining 3 tablespoons olive oil. Sprinkle with the parsley and season with salt; toss. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 40743,"Cornmeal Buttermilk Biscuits 1 1/3 cups all-purpose flour, plus as needed 2/3 cup polenta-style yellow cornmeal 2 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1 heaping teaspoon sugar 1 teaspoon fine salt 6 tablespoons unsalted butter, diced 3/4 cup buttermilk Instructions: Set a rack in the center of the oven and preheat oven to 450 degrees F. Line a baking sheet with two layers of parchment paper.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt. Rub 2 tablespoons of the butter into the flour mixture with your fingertips, until it is completely incorporated. Work the remaining butter into the flour until it's in even, pea-sizes pieces. Gently stir in the buttermilk to make a loose dough.
Turn the dough out onto a lightly floured work surface. Pat the dough into a 1/2-inch-thick rectangle. Fold the dough in thirds like a business letter. Pat the dough into a 5 by 8-inch rectangle about 3/4 inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and put biscuits on the prepared baking sheet. Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet.
Bake until the tops are lightly browned, about 15 minutes. Cool slightly on a rack before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40744,"Croustada of Escargots with Macadamia Nut Butter 4 (2-inch) puff pastry cups, baked 8 tablespoons macadamia nut escargot butter, recipe follows 12 escargot, from Bourgogne, cleaned 1 teaspoon Pernod Bouquet fresh herbs 1/8 cup toasted macadamia nuts 1 stick unsalted butter 2 teaspoons lemon juice 2 cloves garlic 2 tablespoons chopped fresh parsley leaves Instructions: Preheat the oven to 350 degrees F. Heat up 1 tablespoon of escargot butter in a non-stick frying pan. When the butter has melted, put in the escargot and sweat for 5 minutes. Remove from the heat and add the Pernod. Carefully return to the heat and tip the pan towards the flame to flambe. When the flames subside, add the remaining escargot butter. Let simmer 5 minutes Warm the puff pastries in the oven. Arrange the puff pastries in the center of the plate. Fill them with 3 pieces of escargot. Brush them generously with macadamia nut escargot butter and garnish with a bouquet of fresh herbs. Place the macadamia nuts in a food processor and grind finely. Add the remaining ingredients and pulse until well combined. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40745,"Grilled Chicken and Mozzarella Pesto Skewers 4 chicken breasts, cut into 1-inch dice 2 small eggplants, cut into 1-inch dice 15 baby red and yellow bell peppers Zest of 2 oranges
Extra-virgin olive oil, as needed
Salt and pepper Red pepper flakes, for sprinkling 2 pounds fresh mozzarella, cut into 1-inch cubes
Pesto, for topping Instructions: Place the chicken in a bowl. Put the eggplant cubes in a separate bowl and add the peppers. Sprinkle the chicken with a third of the orange zest, and some oil, salt, pepper and red pepper flakes to taste. Toss well. Sprinkle the vegetables with another third of the zest, and some oil, salt, pepper and red pepper flakes to taste. Toss well. Preheat a grill for cooking over medium-high heat. Build skewers, alternating chicken cubes with vegetables. Lightly oil the grill grates. Grill, turning once, until the chicken is cooked through and the vegetables are charred and tender, 2 minutes per side. Meanwhile, place the mozzarella cubes in another bowl and sprinkle with the remainder of the zest, along with some oil, salt, pepper and red pepper flakes to taste. Toss well. Thread the mozzarella cubes on the tops and bottoms of each of the skewers. Drizzle with pesto and serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 40746,"Red Velvet Whoopie Pies Cooking spray 4 ounces soft butter 2 cups sugar 1 egg 1 cup buttermilk, room temperature 1 1/2 teaspoons vanilla extract 1/2 teaspoon vinegar 1 tablespoon red food coloring 3 1/2 cups all-purpose flour 2 teaspoons cocoa powder 1 1/2 teaspoons baking soda 1 tablespoon baking powder 1/2 teaspoon salt 1 pound soft cream cheese, room temperature 3 tablespoons soft butter, room temperature 1 teaspoon vanilla 1 teaspoon lemon juice 8 ounces confectioners' sugar, sifted Instructions: Preheat the oven to 375 degrees F. Take the buttermilk out of the refrigerator about 2 hours before preparing the batter. Line a cookie sheet with parchment paper and spray with cooking spray. In a standing mixer, cream the butter and the sugar with the paddle attachment. Add the egg and once it is incorporated with the butter add the buttermilk. The mixture will look curdled. Add the vanilla, vinegar and food coloring. In a medium bowl combine all of the dry ingredients together. Add the dry ingredients to the buttermilk mixture and combine completely, scraping down the sides of the bowl to get everything well mixed. Put the batter in the refrigerator for at least 1 hour. Use a spoon or a small ice cream scoop and scoop the batter onto the cooking sheet, leaving at least a 3-inch space between scoops. Bake until the cookies are springy and firm to the touch, about 10 minutes. Allow the cookies to cool completely before filling. Filling: Put the cream cheese and butter into the bowl of a standing mixer and using the paddle attachment, beat on medium speed until soft, about 5 minutes. Add the vanilla and lemon juice and beat to combine. Lower the speed to slow and carefully add the sugar, 1 cup at a time. When all of the sugar has been added, switch to the whisk attachment and beat until fluffy. Using a butter knife, spread the desired amount of frosting between 2 cookies. Arrange the completed pies on a serving dish and repeat with remaining cookies and frosting. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40747,"Doughnut Tiramisu 1 16-ounce container mascarpone cheese 3/4 cup plus 1 tablespoon confectioners' sugar 3 tablespoons coffee liqueur 1/2 teaspoon vanilla extract 1 cup cold heavy cream 1 1/2 cups brewed espresso or strong coffee 12 cake doughnuts, halved horizontally Cocoa powder, for dusting Instructions: Combine the mascarpone, 1/2 cup confectioners' sugar, the coffee liqueur and vanilla in a large bowl and beat with a mixer on medium speed until creamy, about 1 minute (do not overmix). Combine the heavy cream and 1/4 cup confectioners' sugar in a separate bowl; beat on medium-high speed until stiff peaks form. Fold the whipped cream into the mascarpone mixture in 3 additions; set aside. Combine the espresso and the remaining 1 tablespoon confectioners' sugar in a shallow bowl. One at a time, dip 12 doughnut halves in the espresso mixture and arrange in a single layer in a 9-by-13-inch baking dish, breaking the doughnuts as necessary to cover the bottom of the dish. Spread one-third of the mascarpone mixture over the doughnuts. Dip the remaining 12 doughnut halves in the espresso mixture and arrange on top. Spread the remaining mascarpone mixture on top. Cover with plastic wrap and refrigerate at least 4 hours or overnight. Cut into pieces and dust with cocoa powder. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 40748,"Mom's Norwegian Potato Lefsa 1/2 cup cream 1/3 cup shortening 4 cups riced potaoes, cold 2 to 2 1/2 cups all-purpose flour 1 tablespoon sugar Salt, to taste (1/2 to 1 teaspoon) Softened butter, for serving Sugar, for serving Instructions: Heat cream and shortening until shortening is melted. Cool and then add to riced potatoes. Sift flour, sugar and salt and add to potato mixture. Take a piece of dough as for pie crust (I use a piece a little smaller than a tennis ball), Roll the dough in a circle on a floured cloth rolling as thin as possible. Using a lefsa turner (a long thin stick) to lift the rolled lefsa dough, bake on top of a lefsa or pancake griddle that is pre-heated to 425 degrees F. Bake until light brown on both sides. Serve warm or cooled spread with butter and sugar and rolled up. Cut into one-fourths, for serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 40749,"Eggplant Rollatini 1 cup all-purpose flour
3 tablespoons olive oil
2 medium eggplants, sliced lengthwise
Kosher salt and freshly ground black pepper 12 ounces ricotta
3/4 cup grated Parmesan
1/4 cup chopped parsley
1 large egg, lightly beaten
3 cups pasta sauce
4 ounces mozzarella, shredded Instructions: Preheat the oven to 375 degrees F. Place the flour on a plate. Heat the oil in a large nonstick skillet over medium heat. Season the eggplant with salt and pepper. Working in batches, coat the eggplant slices in flour, shake off excess, and add to the skillet. Cook until the slices are golden brown on both sides. Drain on paper towels.
Combine the ricotta, 1/2 cup Parmesan, parsley and egg in a medium bowl. Spread 1/2 cup pasta sauce over the bottom of a baking dish. Place several tablespoons of ricotta mixture on the end of an eggplant slice, roll up the slice and place it in the baking dish. Continue with the remaining eggplant.
Top with the remaining pasta sauce and sprinkle with the mozzarella and the remaining 1/4 cup Parmesan. Bake until bubbly, about 30 minutes. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 40750,"Herb Butter 1/2 pound unsalted butter, softened 1 tablespoon plus 2 teaspoons minced fresh chives 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice 1 tablespoon minced flat-leaf parsley leaves 1 teaspoon kosher salt Freshly ground black pepper Pinch of cayenne Instructions: In a large bowl mix the butter and the other ingredients with a rubber spatula until evenly combined. Lay about a foot long section of plastic wrap on a work surface. Put the herb butter on the bottom center of the plastic wrap, and form into a mound about 8 inches long. Fold the bottom edge of the plastic wrap over the butter and roll the enclosed butter forward until completely wrapped, to form a tube of butter about 1 1/2 inches in diameter. Twist the ends together like a party favor. Refrigerate until firm or freeze for up to 1 month. Sliced as needed for corn on the cob, grilled steaks, or Chicken Kiev. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40751,"Yucca with Cuban Mojo 4 pounds frozen yucca 4 medium yellow onions, thinly sliced 24 garlic cloves, thinly sliced Salt and freshly ground black pepper 1/2 cup lime juice (about 6 limes) 1/2 cup vegetable oil 1/4 cup chopped fresh oregano leaves Instructions: Bring a large pot of salted water to a boil. Add the yucca and boil until tender, about 30 minutes. Drain and place the yucca on a serving platter. Heat the oil in a small skillet over high heat, add the onions and garlic and let cook about 1 minute, making sure the garlic and the onions don't start to brown; season with salt and pepper. Pour the onions and garlic directly over the yucca. Pour the lime juice on top and sprinkle with oregano. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 40752,"Citrus Grilled Turkey Breast 1 cup canned crushed pineapple 2 tablespoons Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
Zest and juice of 1 orange
Zest and juice of 1 lime
One 2 1/2- to 4-pound boneless turkey breast
2 teaspoons kosher salt (increase to 3 if using a bigger turkey breast) 1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Freshly ground black pepper
Olive oil, for oiling the skin Buns, as needed Sweet-and-Sour Pineapple Marmalade, recipe follows Thinly sliced red onion, for topping 1/2 cup fresh orange juice (from about 2 oranges) 1/4 cup white wine vinegar
3 tablespoons packed light brown sugar
2 cups canned crushed pineapple
2 tablespoons minced red onion
1 jalapeno pepper, minced (remove the ribs and seeds for a milder marmalade)
Kosher salt and freshly ground black pepper
Instructions: For the turkey and marinade: Combine the pineapple, Worcestershire, cumin, oregano, garlic powder, onion powder, black pepper, orange zest and juice and lime zest and juice in a large bowl. Add the turkey breast, toss to coat and cover tightly with plastic wrap. (Or pour the marinade into a resealable plastic bag with the turkey breast.) Marinate, refrigerated, for 3 to 4 hours. For the rub: Combine the salt, oregano, cumin, onion powder, garlic powder and some black pepper in a small bowl. Preheat a grill to 350 degrees F. Remove the turkey from the marinade and pat dry with paper towels. Rub the turkey all over with the rub, then lightly oil the skin. Place the turkey skin-side down on the grill. Cook until the skin begins to lightly char and crisp, about 10 minutes. Flip the turkey, then cover the grill and cook until the turkey registers 165 degrees F, 40 to 45 minutes more. Loosely tent the turkey with foil and let rest for about 10 minutes before slicing. For serving: Serve the sliced turkey on buns with the Sweet-and-Sour Pineapple Marmalade and sliced red onion. Whisk the orange juice, vinegar, brown sugar and 2 tablespoons water in a medium saucepan over medium-high heat until the sugar dissolves, about 2 minutes. Add the pineapple, red onion and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the mixture thickens, 15 to 25 minutes. Season with salt and pepper. Let cool. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40753,"Oyster and Sea Urchin Stew 16 oysters 8 sea urchins or 1/2 cup urchin roe Leaves from 1 bunch of spinach 1 teaspoon fresh lemon juice 5 tablespoons heavy cream Salt and white pepper 2 teaspoons finely chopped fresh chives or parsley Instructions: Shuck the oysters into a bowl and refrigerate. Discard the shells. Cut into the top of the sea urchins and then around the sides with a strong pair of scissors. Carefully spoon out the orange or yellow roe and reserve it in a small bowl in the refrigerator. If you're serving the stew in the sea urchin shells, scrub them thoroughly and dry them in a 200 degree oven. Blanch the spinach leaves in boiling water for 30 seconds, rinse them in a colander under cold running water, squeeze out the excess water and reserve. Warm the oysters in their liquid in a saucepan over medium heat until the liquid barely begins to simmer at the edge of the pan and the oysters begin to curl around the edges, about 3 minutes. With a slotted spoon, transfer the hot oysters to a clean kitchen towel or clean napkin so any grit will pull off the oysters and cling to the towel. Strain the oyster-cooking liquid through a fine strainer into a clean saucepan. Add the lemon juice and 4 tablespoons of the heavy cream to the oyster liquid and simmer gently for about 5 minutes, until the mixture has the consistancy of cold heavy cream. Meanwhile, simmer the remaining tablespoon of cream in a small pan until it thickens. Season with salt and pepper and add the spinach. Stir for a minute over medium heat to heat the spinach. Arrange the spinach in a small mound in the center of each soup plate or sea urchin shell. Gently stir the chives, oysters and sea urchin roe into the oyster sauce and heat gently--without boiling--for about 30 seconds. Arrange the oysters and roe around and over the spinach. Make sure everyone gets 4 oysters. Spoon over the sauce. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 40754,"Stromboli Bites 1 cup prepared marinara sauce One 13.8-ounce tube store-bought pizza dough, such as Pillsbury All-purpose flour, for dusting 2 ounces sliced pepperoni, halved 2 ounces sliced salami, cut into 1-inch pieces
1/3 cup sliced pepperoncini 1/3 cup sliced black olives 1 cup shredded mozzarella 1/4 cup grated Parmesan Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Reserve 2/3 cup of the marinara for dipping. Lightly flour a work surface. Roll the pizza dough out to a 12-by-15-inch rectangle. Cut the rectangle into fifteen 3-by-4-inch rectangles. Spread 1 teaspoon of the remaining marinara over each little rectangle, leaving a 1-inch unsauced border. Cover the sauce with 3 to 4 slices of pepperoni, and then 3 to 4 pieces of salami, neatly layering them. Top the meat with about 1 teaspoon each black olives and pepperoncini. Sprinkle 1 heaping tablespoon mozzarella on top of each. Roll each rectangle up like a burrito: Fold a long edge of each rectangle snugly over the filling, tuck in the sides and roll up tightly. Pinch the seams to seal. Put the stromboli seam-side down on the prepared baking sheet. Sprinkle the tops with Parmesan. Bake until golden brown,15 to 20 minutes. Meanwhile, microwave the reserved 2/3 cup marinara in a microwave-safe bowl until warm. Serve with the stromboli bites for dipping.
","[Chardonnay, Chianti, Barbera, Tempranillo]

" 40755,"Animal Crackers 3/4 cup granulated sugar 10 tablespoons salted butter, softened
1/2 teaspoon vanilla extract
1 large egg
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 tablespoon plus 1 teaspoon whole milk
2 cups powdered sugar 5 drops red food coloring

Instructions: For the dough: Add the granulated sugar and butter to the bowl of an electric mixer and beat until smooth. Add the vanilla and egg and beat again, scraping the sides of the bowl halfway through. Sift together the flour, baking powder and salt in a medium bowl. Alternate adding the dry ingredients and the milk to the mixer until the dough comes together. Flatten the dough into a disc and put it in a plastic bag. Refrigerate until chilled, about 2 hours. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or baking mats. Roll out the dough to 1/4 inch thick and cut out as many cookies as you can in a variety of animal shapes. Place the cookies on the prepared baking sheets and bake until they're just barely done, 8 to 10 minutes; you want them to be set, but not brown. Let the cookies cool completely before decorating. For the frosting: Sift the powdered sugar into a bowl, add the food coloring and 1/4 cup cold water and stir to combine Transfer the cookies to a cooling rack set over a baking sheet and drizzle the frosting over them. Let the frosting dry before serving the cookies, about 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40756,"Four-Cheese Pasta With Peas and Ham Kosher salt 12 ounces penne 1 cup frozen peas 2 large eggs, plus 1 egg white 1 cup evaporated milk 4 tablespoons unsalted butter 3 ounces sharp cheddar cheese, grated (1 scant cup) 3 ounces part-skim mozzarella cheese, grated (about 1 cup) 3 ounces fontina cheese, grated (1 scant cup) 3 ounces deli ham, in 1 piece, diced 1 ounce parmesan cheese, grated (about 1/2 cup) Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente, about 8 minutes, adding the peas in the last 2 minutes of cooking. Meanwhile, whisk the eggs, egg white, evaporated milk and 1/2 teaspoon salt in a bowl. Drain the pasta and peas; wipe the pot dry and return the pasta and peas to the pot. Add the butter and stir to coat. Add the cheddar, mozzarella, fontina and the egg mixture. Place the pot over medium-low heat and cook, stirring constantly, until thickened, 8 to 10 minutes, adding the ham halfway through cooking (don't let the mixture boil or the eggs will scramble). Remove the pot from the heat and stir in the parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 40757,"Raspberry Pound Cake with Vin Santo Cream Pound cake 1 1/2 cups all-purpose flour, plus more for dusting the loaf pan 1 teaspoon baking soda 2 teaspoons orange zest (from 1 medium orange) 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 1/3 cups sugar 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing loaf pan 3 eggs 1 teaspoon vanilla extract 1 (10-ounce) bag sweetened, frozen raspberries, thawed and drained 1 cup heavy whipping cream 1/2 teaspoon vanilla extract 3 tablespoons powdered sugar 3 tablespoons Vin Santo wine or Moscato wine Instructions: To make the Raspberry Pound Cake: Set an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F. Grease and flour a 9 by 5 by3-inch loaf pan. In a medium bowl, combine the flour, baking soda, orange zest, cinnamon, and salt. Whisk to combine. In a separate bowl, using an electric mixer, cream together the sugar and butter until blended, about 30 seconds. With the machine running, add the eggs 1 at a time. Add the vanilla extract. Add the dry ingredients, a small amount at a time, until just incorporated. Using a rubber spatula, fold the drained raspberries evenly into the batter. Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. (Cake may deflate in the center during cooling) To make the Vin Santo Cream: In a large bowl, beat the cream until it holds soft peaks. Add the vanilla extract, powdered sugar, and Vin Santo. Continue to beat mixture until cream holds stiff peaks. Transfer the pound cake to a serving platter. Slice and serve with the Vin Santo Cream. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Prosecco]

" 40758,"Corn Pancakes 2 cups finely ground cornmeal, preferably organic 1/2 cup all-purpose flour 2 teaspoons baking soda 1/2 teaspoon coarse salt 1 tablespoon sugar 1/4 cup (1/2 stick) unsalted butter, cut into small pieces 2 cups buttermilk 1/4 to 1/2 cup milk Butter or oil for coating pan Instructions: Preheat the oven to 250 degrees. In a bowl, combine the cornmeal, flour, baking soda, salt, sugar and butter. Blend together with your fingertips or a pastry blender until the consistency of a coarse meal. Pour in the buttermilk and stir just until the dry ingredients are evenly moistened. Add just enough milk to form a thin pancake batter, stirring gently to combine.
Heat the griddle or large castiron skillet over medium heat and lightly coat with butter or oil. Ladle on about 1/4 cup of batter for each pancake and cook until bubbles form on the surface of each pancake and the bottom is golden brown. Flip and cook on the second side until golden, about 1 minute. Transfer to a paper towellined baking sheet and keep warm in the oven while you cook the rest of the pancakes. Served hot, topped with Maple Fruit Compote. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 40759,"Chicken Hash 4 ounces olive oil, divided 2 red onions, diced 4 cloves garlic, thinly sliced 1 red bell pepper, julienned 1 green bell pepper, julienned 2 jalapenos, seeded and diced 2 pounds chicken thighs, with bone and skin 6 ounces beer 4 ounces water 1 lime, juiced 1 teaspoon salt 2 teaspoons freshly ground black pepper 2 pounds red potatoes, very thinly sliced 1/2 cup Roma tomatoes, diced, for garnish 1/2 cup queso fresco, for garnish Instructions: In medium saute pan, add 2 ounces olive oil, onions, garlic, and peppers and saute until translucent. Add chicken and brown on all sides. Remove half of the onion and pepper mixture. Continue to cook chicken and deglaze with beer, water, and lime juice, salt and pepper, let simmer for 45 minutes until chicken begins to fall off the bone. Remove chicken, let cool. Remove bone and remaining skin, and shred with forks. In same saute pan, reduce mixture until thick. Remove mixture from the pan, add the remaining 2 ounces oil and potatoes and fry potatoes until crispy. Add onion and pepper mixture and shredded chicken. Press mixture together as it cooks and form into 1/2-inch cake. Flip over to brown both sides. Top with diced tomatoes and queso fresco. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 40760,"Uptown Pork Chops and Apple Sauce: Roast Pork Tenderloins with Escalloped Apples 2 pieces, 1 package, pork tenderloins - ask the butcher to trim them up for you 2 tablespoons extra-virgin olive oil 1 tablespoon grill seasoning 2 teaspoons lemon zest 2 tablespoons fresh chopped thyme leaves 3 tablespoons butter 5 Gala, Honey Crisp or Golden Delicious apples, quartered, cored and sliced Salt 2 tablespoons all-purpose flour 2 tablespoons lemon juice 2 tablespoons sugar Instructions: Heat oven to 425 degrees F. Coat the tenderloins with olive oil. Combine the grill seasoning, lemon zest and thyme. Rub the spice mixture into the tenderloin and roast 25 minutes. Remove and let juices settle then slice on an angle. Melt butter in skillet over medium heat and saute apples for 12 to 15 minutes until very tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet and sweeten with sugar. Arrange the apples over the pork to serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]" 40761,"Reverse Marinade, Hot and Sweet Pepper Chicken and Shrimp 2 large red bell peppers 1 pound boneless, skinless chicken thighs Salt and freshly ground black pepper 1 tablespoon dried Italian seasoning or Herbes de Provence 1/4 cup extra-virgin olive oil, plus more liberal drizzling 1 pound large shrimp, peeled and deveined, tails in tact 1 tablespoon seafood seasoning, (recommended: Old Bay) 2 tablespoons white balsamic or red wine vinegar 2 red chilies, seeded and chopped 2 cloves garlic, grated or pasted Instructions: Put the peppers under the broiler to blacken evenly all over; leave the oven door slightly ajar to allow steam to escape. (Alternatively char the peppers over an open flame on the stovetop.) Put the peppers in a bowl and cover with plastic wrap. Cool the peppers in order to handle, peel and seed. Preheat a grill pan or griddle pan over medium-high heat. Meanwhile, season the chicken with salt and pepper and dried herbs, and coat with a little extra-virgin olive oil. Season the shrimp with the seafood seasoning and toss with a little oil as well. Coarse chop and put the red sweet peppers in a food processor with the vinegar, chilies, garlic and about 1/4 cup extra-virgin olive oil and puree into a sauce. Grill the chicken 6 minutes on each side. Grill shrimp 3 minutes on each side. Toss the chicken and shrimp with the marinade and serve hot or cold or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 40762,"Filet Mignon with Balsamic Syrup and Goat Cheese 1 1/2 cups balsamic vinegar 3 tablespoons sugar 2 tablespoons butter 6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick) Salt and freshly ground black pepper 2 ounces soft fresh goat cheese Instructions: Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes. Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper. Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 40763,"Warm Chicken and Butter Bean Salad 1 15-ounce can butter beans, drained and rinsed 1 12-ounce jar roasted peppers (red, yellow or a combination), drained and chopped 1/4 cup chopped dill pickles 2 stalks celery, diced 2 tablespoons chopped fresh parsley Finely grated zest and juice of 1 lemon 1/4 cup extra-virgin olive oil 1 1/2 pounds skinless, boneless chicken breasts 6 sprigs thyme 1 red onion, halved and sliced 1/4 teaspoon red pepper flakes 6 cups mixed baby greens Instructions: Combine the beans, roasted peppers, pickles, celery, parsley and lemon zest and juice in a large bowl.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and thyme, then scatter the red onion and red pepper flakes around the pan. Cook until the chicken is browned on the bottom and the onion is soft, about 4 minutes. Turn the chicken, add 1/4 cup water, cover the skillet and reduce the heat to low. Continue cooking until the chicken is cooked through, 5 to 8 more minutes. Transfer the chicken to a cutting board; discard the thyme. Add the cooked onion to the bean mixture.
Thinly slice the chicken against the grain and add to the bean mixture. Add the greens and toss to combine.
Per serving: Calories 499; Fat 16 g (Saturated 3 g); Cholesterol 99 mg; Sodium 1,384 mg; Carbohydrate 36 g; Fiber 6 g; Protein 47 g
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 40764,"How to Make King Cake | King Cake 1/3 cup whole milk One 1 1/4-ounce packet (2 1/4 teaspoons) active dry yeast 2 1/2 cups bread flour, plus more for dusting 2 large egg yolks 2 large eggs 3 tablespoons granulated sugar Finely grated zest of 1 lemon 1 teaspoon kosher salt 1/4 teaspoon freshly grated nutmeg 1 1/2 sticks unsalted butter, melted and cooled, plus more for greasing the bowl 2 tablespoons unsalted butter, room temperature 1 tablespoon granulated sugar 2 teaspoons ground cinnamon 1/4 teaspoon kosher salt 1 1/2 cups confectioners' sugar Purple, green and gold coarse sanding sugar, for decorating Instructions: For the cake: Warm the milk in a small saucepan over low heat until a thermometer registers 100 to 110 degrees F. Pour the milk into the bowl of a stand mixer fitted with the paddle attachment and sprinkle the yeast over the top. Mix on low to combine. Add 1/2 cup of the flour and the egg yolks and beat on medium to combine. Sprinkle the remaining 2 cups flour evenly over top. Do not mix. Cover tightly with plastic wrap and set aside undisturbed at room temperature until the yeast has risen slightly under the flour, 90 minutes. Add the 2 whole eggs, granulated sugar, lemon zest, salt, and nutmeg and beat on medium speed until a shaggy dough forms, about 1 minute. With the mixer on low speed, slowly add the melted butter to make a smooth, sticky dough. Transfer the dough to a lightly buttered large bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, about 3 hours. Turn the dough out onto a lightly floured surface and knead briefly. Form into a ball and return to the bowl. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to overnight. For the filling: Add the butter, sugar, cinnamon, and salt in a small bowl and mix into a smooth paste. On a floured surface, roll the dough into a 20-by-7-inch rectangle, with the long edge facing you. Spread the filling in an even layer over the dough, leaving a 1 1/2-inch border along all sides. Brush the long edge furthest from you with water. Roll the dough away from you into a long, tight cylinder. Transfer the roll seam-side down to a parchment-lined baking sheet. Brush one end with water and place the ends together, slightly overlapping to form a ring. Cover loosely with plastic wrap and set aside in a warm place until the doubled in size, about 2 hours. Preheat the oven to 350 degrees F. Bake the cake until firm and golden brown, about 40 minutes. Transfer the cake to a rack set on top of a baking sheet and let cool completely. Flip the cake over and use a paring knife to cut a small slit into the bottom. Insert the plastic baby into the hole and arrange the slit so that it covers the baby. Flip the cake back over. For the glaze: Add the confectioners' sugar and 2 to 3 tablespoons water to a medium bowl and whisk until smooth (if necessary, add up to 2 more tablespoons water to achieve the correct consistency). Brush a thick band of the glaze over the cake and immediately sprinkle with purple sugar. Repeat, alternating the sugar colors, until the entire cake is covered. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40765,"Keer Rice Pudding 1 cup basmati rice 1 1/2 cups water, plus more for steeping 2 quarts half-and-half 1 cup sugar 1 cup raisins 1 teaspoon ground cardamom 1/2 cup chopped pistachio nuts, for garnish Instructions: Steep the rice in a bowl of water for 20 minutes. Drain and rinse the rice. Add the 1 1/2 cups of water and the rice to a medium sauce pot. Bring the water to a boil over medium heat, cover, then reduce the heat and simmer for 15 to 18 minutes. In a large saucepan combine the half-and-half, the sugar, raisins and cardamom. Add the rice and bring to a gentle simmer, uncovered, for 25 minutes. Remove from the heat, let cool and scoop into small bowls. Serve sprinkled with pistachios and enjoy!!! ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 40766,"Fast Coq au Vin 4 tablespoons olive oil 6 slices bacon, chopped 2 cups all-purpose flour, well seasoned 2 pounds chicken wings, halved at the joint 2 cups button mushrooms, rinsed 1 pound baby carrots 3 cloves garlic, peeled and minced 2 cups yellow pearl onions 1 bottle red wine, preferably Cabernet 2 cups chicken broth 2 bay leaves 1 small handful thyme sprigs Mashed potatoes, optional, for serving Crusty bread, optional, for serving Instructions: Preheat the oven to 375 degrees F. Heat the olive oil in large Dutch oven over medium-high heat. Add the bacon and cook until crisp. Transfer to a paper towel lined plate. Add the flour to a medium bowl and dredge the chicken pieces in the flour, shaking off the excess. Add the chicken, in batches if necessary, to the Dutch oven, and lightly brown on each side. Transfer the chicken to a large plate and set aside. Add the mushrooms, carrots, garlic, and onions in the pot and saute until they just begin to brown. Stir in 1/2 bottle red wine and simmer for 10 minutes. Scrape any brown bits from bottom of pan with a wooden spoon. Stir in the chicken broth and the remaining wine and bring back to a light simmer. Add the bacon, chicken, and remaining ingredients to the pot. Simmer for 30 minutes, then transfer the pot to the oven and bake for 20 minutes. Remove the pot from the oven and transfer the chicken and sauce to a serving bowl. Serve with mashed potatoes or some chunks of crusty bread, if desired. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 40767,"Holiday Sandwich Cookies 4 ounces cream cheese, at room temperature 4 tablespoons unsalted butter, at room temperature
3/4 cup confectioners' sugar substitute, preferably Swerve
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon lemon zest (from 1/2 large lemon)
2 cups blanched almond flour (not superfine)
1/4 cup coconut flour, plus extra for dipping cutters into
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature 2 cups confectioners' sugar substitute, preferably Swerve
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Red and green food gel pastes, for tinting
Crushed sugar-free peppermint candy canes Red and green sugar-free sprinkles
Red and green sugar-free sanding \sugar\ Instructions: For the cookies: Position an oven rack in the center of the oven and preheat to 350 degrees F. Beat the cream cheese, butter and confectioners' sugar together in a large mixing bowl with a handheld mixer until light and fluffy, 2 to 3 minutes. Scrape down the bowl. Add the egg, vanilla and lemon zest and beat until smooth, another minute. Scrape down the bowl again. Add the almond and coconut flours and the salt. Beat until a slightly sticky dough forms. Halve the dough and shape each into a flat disc. Wrap each in plastic and chill in the freezer until firm, about 30 minutes. Work with one disc of chilled dough at a time, leaving the other in the freezer. Place the dough between 2 sheets of parchment paper and roll to 1/4-inch thickness. Carefully peel off the top sheet of parchment. Dip a 3-inch round cookie cutter into some coconut flour to help keep it from sticking to the dough and cut the dough into rounds. (The dough is very soft, so you will likely have to leave the cookies in place and scrape away the surrounding dough.) If you like, use mini cookie cutters to cut a hole from the middles of the rounds for half of the rounds. The dough will probably be too soft to transfer the cookies, so slide the parchment paper with the rounds onto a baking sheet. Gather the scraps of dough together and flatten into another round. Wrap the disc of dough in plastic, and chill in the freezer. Place the baking sheet of cut cookies into the freezer to chill for 10 to 15 minutes. Meanwhile, repeat the process with the second disc of chilled dough. Reroll the scraps and cut out more cookies. (You should be able to cut a total of 18 to 20 rounds.) Bake one sheet of cookies at a time for 5 minutes. Turn the oven down to 300 degrees F and continue to bake, rotating the pan halfway through, until lightly golden on the edges, about another 10 minutes. Transfer the baking sheet to a rack. (Do not try to transfer the cookies from the baking sheet until completely cooled.) Increase the oven to 350 degrees F and repeat with the other cookies. For the frosting: With a handheld mixer, beat the butter in a bowl until light and airy. Add the confectioners' sugar, vanilla and salt. Mix on low speed until smooth. Transfer a third of the frosting to a piping bag and set aside. Divide the remaining frosting evenly between 2 bowls. Add about 1/2 teaspoon red gel paste to one bowl and 1/2 teaspoon green gel paste to the other. Mix until the color is evenly distributed, adding more gel as desired. Transfer to two more piping bags. Cut off the tips of the bags when ready to assemble. To assemble: Pair off the cookie rounds into tops and bottoms, using any cookies with cutouts as tops. Arrange the flat sides of the bottom cookies facing up. Pipe about 3 tablespoons frosting onto the bottom cookies. Smooth the frosting with an offset spatula. Top with the flat sides of the top cookies facing down, pressing gently so that the frosting is pushed to the edges of the cookies. Put the crushed peppermint candy and sprinkles on separate plates. Place the sanding \sugar\ in a bowl. Roll the edges of each cookie in the candy or sprinkles, or spoon the sugar over the frosting. Sprinkle any cut-out windows with more decorations as desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 40768,"Heavenly Chocolate Delight 2 1/2 cups finely chopped chocolate (recommended: Valhrona brand) 2 tablespoons whipping cream 1 cup butter 4 eggs 4 egg yolks 1/2 cup granulated sugar 2 teaspoons Armagnac 1/4 cup all-purpose flour 1/4 cup unsweetened cocoa powder, plus more for sifting Powdered sugar Spun Sugar Halo, recipe follows 1 cup sugar 1/2 cup water Instructions: Filling: In a heavy saucepan combine 1 cup of the chocolate and whipping cream. Stir over low heat until chocolate melts. Transfer mixture to a small bowl. Cover and chill for 45 to 60 minutes or until nearly set. Lightly grease and cocoa powder 6 (3/4-cup) souffle dishes. Divide chilled chocolate filling evenly between dishes. Place dishes in baking pan, set aside. In a double boiler over low heat, stir butter and remaining 1 1/2 cups chocolate over low heat until melted. Remove from heat and let cool. Set aside. Batter: Preheat oven to 400 degrees F. In a large mixing bowl beat eggs, egg yolks, granulated sugar, and Armagnac on high speed for 5 minutes or until thickened and lemon-colored. With mixer on medium speed, beat in melted butter-chocolate mixture until combined. Sprinkle flour and cocoa powder over the chocolate mixture, beat on low speed until combined. Divide batter evenly among the dishes. Bake uncovered for about 15 minutes or until the cakes feel firm at the edge. Cool in dishes for 2 to 3 minutes. Using a knife, loosen cakes from side of dishes. Invert onto dessert plates. Sift cocoa powder onto plates, dust cakes with powdered sugar and serve with Spun Sugar Halos. Combine sugar and water in a saucepan over medium heat until sugar is dissolved and mixture caramelizes, about 15 minutes. Drop syrupy mixture onto waxed paper in a circular \halo\ and cool before peeling off waxed paper backing. Place halos on top of cakes as garnish. ","[Chardonnay, Pinot Grigio, Riesling, Merlot]" 40769,"Countdown #6 Roasted Thanksgiving Turkey, My Way One 20- to 22-pound organic turkey 2 carrots 2 onions 3 stalks celery 4 Granny Smith apples Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
4 tablespoons cider vinegar 1 bunch fresh thyme 1 bunch fresh rosemary 2 1/2 cups cold duck fat 1/4 cup fresh thyme leaves, chopped 1/4 cup fresh sage leaves, chopped 1 tablespoon fresh rosemary leaves, chopped 3 fresh bay leaves, chopped 1 lemon, zested 1 teaspoon coarsely ground black pepper 1 teaspoon coarse sea salt Instructions: Separate the turkey legs from the breast, keeping the backbone intact and the legs still attached in the center. Cut the remaining backbone piece from the breast and save (use it in the roasting pan when you cook the turkey). Peel the carrots and onions and roughly chop. Roughly chop the celery. Cut the apples in quarters and remove the cores. Place 1/3 of the vegetables and apples in a container large enough to accommodate the turkey with the vegetables and apples. Season the turkey inside and out with salt and pepper. Rub the cider vinegar into the turkey. Place the breast into the container and top with 1/3 of the vegetables and apples. Add the legs and top with the remaining vegetables and apples. Place in the refrigerator and let marinate overnight.
Preheat the oven to 350 degrees F.
Remove the turkey from the refrigerator 1 hour before cooking so the turkey can come to room temperature. Place the vegetables and apples into the bottom of a roasting pan. Place the legs, skin side up, on top of the vegetables, being sure there is room to add the breast later. Put the legs in the oven to cook first, about 1 hour 45 minutes.
While the legs are cooking, make the Herb Compound Duck Fat. Place the cold duck fat in the bowl of a standing mixer with a paddle attachment. Add all the chopped herbs and lemon zest. Add the salt and pepper and mix for 1 minute until herbs are evenly dispersed. Place the duck fat-herb mixture in a thick line along the long side of an 18-inch long piece of plastic wrap. Roll into a tube, twist the ends until tight, and then place in the refrigerator to set but not get hard, 30 to 40 minutes.
Slide your hand underneath the skin on top of the turkey breast to separate the skin from the breast. Cut one of the ends off the duck fat tube. Squeeze half of the mixture under the skin on top of one of the breasts and the remaining onto the other breast.
After the legs have cooked, place the thyme and rosemary in the roasting pan. Place the breast on top of the herbs. Roast until both the legs and breast reach an internal temperature of 165 degrees F, about 2 hours and 30 minutes longer. Once you remove the bird from the oven, let it rest for 15 minutes before cutting it. Now dig in and have a great day. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 40770,"Salsa with Ancho Chiles 4 jalapeno peppers (2 seeded and minced, 2 whole) 6 Roma tomatoes, chopped 4 cloves garlic, minced 1 red bell pepper, finely diced 1/2 red onion, finely chopped 2 dried ancho cl peppers, seeded, cut into short strips and snipped into pieces 1 tablespoon olive oil Juice of 1 lime Chili powder, salt and pepper, to taste
Chili powder, salt and pepper, to taste Chopped fresh cilantro, parsley or scallions, to taste Instructions: Preheat the broiler. Roast the 2 whole jalapenos in a pie pan under the broiler, giving the peppers a quarter turn every 2 to 3 minutes, until blackened, about 6 minutes. Remove the stems and skins and discard the seeds (or keep the seeds if you like your salsa extra hot). Chop the jalapenos. In a bowl, combine the jalapenos with the remaining ingredients. Place in the refrigerator for up to 12 hours for flavor infusion. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 40771,"Latkes 5 to 6 large Idaho or russet potatoes 1 large onion 3 heaping tablespoons all-purpose flour 1 teaspoon salt 1/2 teaspoon baking powder 1/4 to 1/2 teaspoon pepper, based on taste 2 large eggs 1 cup canola oil Chopped fresh chives, for serving Sour cream or applesauce, for serving
Instructions: Preheat the oven to 200 degrees F. Peel the potatoes and cut them into 4 pieces lengthwise so that they fit in a food processor fitted with a shredding/grate blade. Cut the onion similarly. Grate the potatoes in the food processor and transfer to a bowl. Grate the onions and transfer to another bowl. Drain the grated potatoes in paper towels or cheesecloth to remove any liquid. Place the potatoes and onion in a mixing bowl. Add the flour, salt, baking powder, pepper and eggs and mix to combine. Heat the oil in a 12-inch frying pan over medium heat until hot enough for frying. Working in batches, drop serving spoon-size portions of the potato mixture into the pan to create oval latkes. Six should fit in the pan. Fry until golden brown, 10 to 15 minutes, then flip to cook the other side for 10 to 15 minutes as well. Drain the latkes on paper towels after removing them from the frying pan. Keep warm in the oven until serving. The latkes can be reheated. Sprinkle with chives and serve with sour cream or applesauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40772,"Cream Cheese Stuffed Chocolate Cupcakes 1/2 cup butter 1 1/2 cups superfine sugar 1 1/2 cups cocoa powder Pinch salt 1 cup heavy cream 1/2 cup sour cream 1 teaspoon instant coffee crystals 1 1/2 teaspoons vanilla extract Confectioners' sugar, as needed 4 ounces cream cheese 1/3 cup sugar 1 egg 1 teaspoon vanilla extract 2/3 cup semi sweet chocolate chips 3 cups all-purpose flour 2 cups sugar 1/2 cup cocoa powder 2 teaspoons baking soda 1 teaspoon salt 2 cups hot water 3/4 cup vegetable oil 2 teaspoons white vinegar 1 tablespoon instant coffee crystals 1 tablespoon vanilla extract Regular or silver cupcake paper liners Instructions: Make the Fudgy Frosting: Melt the butter in a large saucepan. Stir in the sugar, cocoa, and salt. (It may look grainy or sandy.) In a bowl combine the cream, sour cream and coffee. Whisk into the cocoa mixture and continue heating on low while stirring to dissolve the sugar grains. The mixture should get hot to the touch but never simmer or boil. Remove from the heat and stir in the vanilla. Let cool until it thickens and becomes spreadable, about 3 hours. If too thin, stir in some confectioners' sugar. Make the Filling: In a standing mixer fitted with a paddle attachment, cream the cream cheese. Add the sugar, egg, and vanilla and blend. Add the chips and mix a few seconds on low to just fold in. Make the Cupcakes: Preheat the oven to 350 degrees F. In a large bowl, whisk together the dry ingredients. In a large measuring cup combine the water, oil, vinegar, instant coffee, and vanilla. Whisk it into the dry ingredients until just combined and don't worry if there are a few lumps. Line 2 muffin tins with cupcake papers and fill each 2/3 full of batter. Drop a heaping teaspoon of the filling into the center of each. Bake for 30 to 35 minutes. Cool the cupcakes completely. Frost the cupcakes with the frosting. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40773,"Easy Chicken-Mushroom Quesadillas 1 tablespoon canola oil 1 large onion, chopped (about 2 cups) 8 ounces white button mushrooms, (about 3 cups) 3 cloves garlic, minced 2 cups cooked chopped skinless, boneless chicken breast (1 breast half) 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon dried oregano 2 cups baby spinach leaves, sliced into ribbons 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 4 (10-inch) whole-grain flour tortillas 1 cup shredded Mexican cheese mix or Cheddar 1/2 cup salsa 1/4 cup reduced-fat sour cream Instructions: Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes. Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 40774,"Meatballs in Sunday Sauce 6 ounces ground beef 6 ounces ground pork
6 ounces ground veal
1/2 cup plain breadcrumbs 8 ounces grated Parmesan
1/2 cup chopped fresh parsley
10 ounces ricotta
3 large eggs
Salt and pepper, to taste Canola oil, for frying Olive oil, for cooking 3 cloves garlic, minced
1 tablespoon red pepper flakes 1/4 cup Marsala wine 1 cup veal or beef stock Three 14-ounce cans crushed tomato
2 teaspoons sugar
1/2 bunch fresh basil, chopped 1 pound penne pasta 1 cup grated Parmesan Instructions: For the meatballs: In a bowl, combine the beef, pork, veal, breadcrumbs, Parmesan and parsley. In a separate bowl, combine the ricotta and eggs and sprinkle with salt and pepper to taste. Whip with a whisk until fluffy. Fold the ricotta mixture into the meat mixture. Form the mixture into golf-size balls. Pour about 2 inches of canola oil into a frying pan and slowly bring the temperature to 350 degrees F. Line a plate with paper towels and set aside. Fry the meatballs until golden brown, about 2 minutes per side. Transfer to the lined plate. For the sauce: Coat the bottom of a large saucepan with olive oil and heat over medium heat. Add the garlic and red pepper flakes and cook until the garlic is lightly brown, 30 seconds. Deglaze with the marsala, then add the stock and cook, stirring, until reduced by half. Add the tomatoes and sugar and bring to a simmer. Add the meatballs and cook, 30 minutes. Add the basil. Meanwhile, bring a large pot of salted water to a boil and add the penne. Cook to al dente, about 13 minutes. Add the strained penne to a large saute pan and ladle in some of the sauce, then cook over high heat just long enough to coat the pasta and simmer the sauce. Lower the heat and add the grated Parmesan. Toss in the pan to coat well. Serve with immediately with meatballs. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]

" 40775,"Pork-Brisket Chili 1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes 1 1/2 pounds beef brisket, cut into 1-inch cubes Kosher salt and freshly ground pepper 2 15-ounce cans black beans (do not drain) 1 14.5-ounce can diced tomatoes 1 red bell pepper, finely chopped 1 red onion, finely chopped, plus more for topping 1 to 2 chipotle cl peppers in adobo sauce, finely chopped, plus 1 tablespoon sauce from the can 2 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon dried oregano Grated cheddar cheese and/or sour cream, for topping (optional) Instructions: Season the pork and brisket with 1 teaspoon salt and 1/4 teaspoon pepper each. Combine the black beans and their liquid, the tomatoes, bell pepper, red onion, chipotles and adobo sauce, the chili powder, cumin, oregano and 1 teaspoon salt in a 6-quart slow cooker. Add the pork and brisket and stir to combine. Cover and cook on high, 8 hours. Season with salt. Serve with cheese, sour cream and red onion. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 40776,"Bloody Maria with Mini Slider Garnish 6 ounces tequila 1/2 teaspoon harissa paste
12 ounces tomato juice
2 ounces lime juice
6 dashes Worcestershire sauce
1 pinch celery salt
1 tablespoon fresh grated horseradish
1/2 teaspoon yellow onion, grated
Tabasco to taste
Mini Sliders, recipe follows, for garnish 1 cup cherry tomatoes, halved 1 teaspoon fresh grated horseradish
1/2 teaspoon finely minced shallot 1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground black pepper 8 ounces coarsely ground 20 percent fat ground beef
Clarified butter or canola oil
Four 2-inch-wide brioche slider buns, split
1 tablespoon Dijon mustard
4 paper-thin slices preserved lemon, seeds removed
4 cornichons
4 wooden skewers
Instructions: In a cocktail shaker, stir together the tequila, harissa paste, tomato juice, lime juice, Worcestershire sauce, celery salt, horseradish, onion and Tabasco. Divide among 4 ice-filled highball glasses. Garnish with Mini Sliders. Preheat the oven to 400 degrees F. Toss the cherry tomatoes with the horseradish, shallot and olive oil. Season with salt and pepper. Place the tomatoes in a baking dish and roast until they are just wilted, about 5 minutes. Allow to cool to room temperature. Divide the ground beef into 4 even patties slightly wider than the buns (the beef will shrink during cooking); do not overwork the meat, handle it just enough to form the patties. Season the patties liberally with salt and pepper on both sides. Heat a griddle or cast-iron pan over medium-high heat. Place a small amount of clarified butter or canola oil into the pan or griddle, and sear the burgers on both sides until charred. Transfer burgers to the oven and cook until they reach your desired temperature, about 4 minutes for medium rare. Allow the burgers to rest for 5 minutes. In the same pan, toast the buns until golden brown. Brush one side of the buns with mustard, and place the patties on the buns. Top with slices of preserved lemon, followed by the tomatoes. Cover with the bun tops and skewer one cornichon on a wooden skewer and use it to secure the slider. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 40777,"Mashed Potatoes 9 to 12-ounces all-purpose potatoes, per person Approximately 1/3 cup warm milk or cream Approximately 1/4 cup unsalted butter Salt and freshly ground pepper, preferably white Freshly grated nutmeg Instructions: Boil the halved or chunked (but unpeeled) potatoes in a large pan of lightly salted water. When they are soft enough to mash, drain them thoroughly then push the potato pieces through a ricer. With a wooden spoon, beat in the warm milk or cream and butter and season with salt, pepper and some freshly grated nutmeg, to taste. Eat alone and straight from the bowl for quintessential comfort food. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 40778,"Santa Claus Gingerbread 1/2 cup unsalted butter 1/2 cup shortening 3 large eggs 1 cup sugar 1 cup molasses 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 1 teaspoon baking soda 1 tablespoon warm water 2 cups all purpose flour 1 cup boiling water Instructions: Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. In a medium saucepan, melt butter and shortening over low heat and remove from heat. In a medium mixing bowl, whisk together eggs, sugar, molasses, spices, and salt. Whisk in butter and shortening mixture. In a small bowl, dissolve baking soda in warm water and add to mixture. Sift flour over batter and mix well. Slowly add boiling water and mix. Roll to 1/4-inch thickness and cut into gingerbread men using cookie cutters. Place on cookie sheets and bake until cookies are golden brown and edges are crisp and set, about 10 to 15 minutes. Cool gingerbread and decorate, as desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40779,"Peach Ice Cream 4 large ripe peaches, skin on, pitted and quartered 1/4 cup mild honey 2 cups whole milk 3 large egg yolks 1/2 cup sugar 1/2 teaspoon fine sea salt 1 teaspoon pure vanilla extract Instructions: Place the peaches and honey in the jar of a blender. Puree until smooth. Set aside.
In a medium saucepan, bring the milk almost to a boil over medium heat. In a second medium saucepan, blend together the egg yolks, sugar and salt with a wooden spoon until thick and light (be careful not to make the mixture foamy). Slowly stir in half the hot milk, then transfer the mixture to the other saucepan with the remaining milk and stir until blended.
Decrease the heat to low and cook gently, stirring constantly with a wooden spoon. Continue stirring the custard until thick enough to coat the back of the spoon and the mixture reaches 175 degrees F on an instant-read thermometer. Remove from the heat.
Set a sieve over a large, clean bowl and pass the custard through the sieve. Discard any eggy solids. Add the peach puree and vanilla and stir to combine. Chill the custard completely over an ice bath made by filling a large bowl with ice cubes and water, or refrigerate it until chilled. Churn the ice cream according to the instructions for your ice-cream maker. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 40780,"Sukiyaki Osaka-Style 10 to 12 shiitake mushrooms, wiped and trimmed, crosses notched on caps, if very large, cut in half 2 cakes grilled bean curd (yakidofu)** cut into 1 1/2-inch squares as you arrange the platter 1/2 pound shirataki filaments, parboiled for 1 to 2 minutes 12 small pieces wheat gluten (fu), soaked for about 5 minutes, squeezed gently and drained 2 ounces beef suet 3 tablespoons sugar Several cups water (or half water, half sake) 1/2 cup sake 1/2 cup dark soy sauce 6 eggs 2 pounds sirloin beef, well marbled* 6 green onions, cut diagonally into 1 1/2-inch lengths 1 bunch trefoil, if stalks are very long, cut in half Instructions: Cooking at the table: Put the empty sukiyaki pan or large cast-iron skillet over the heat source (or use an electric skillet) at the table. Start to melt suet in the pan over medium heat, using long chopsticks (or a fondue fork) to move it around so the entire pan bottom is well greased. The fat should smoke slightly. Quickly sprinkle about 3 tablespoons of sugar over the bottom and continue moving the fat in the pan (it should not be entirely melted yet.) The sugar will caramelize, turning brown and sticky. At this point, add about 1/4 cup water and 1/4 cup sake. There will be some sputtering (but this helps entertain guests). Add sake, stir; add dark soy sauce, stir. Begin the cooking by laying a few slices of beef into the pan. The beef should take about 1 minute to cook. Add more beef, switch to vegetables-including shirataki, tofu and fu-then alternate back to beef. Each diner should put into the pan whatever he or she likes. Add water (or half water/half sake) to the pan occasionally, as the sauce is reduced. The ingredients should not swim in the sauce; the liquid should just keep the pan bottom covered. Set each place with an individual dipping bowl into which an egg has been broken. This alone is the dipping sauce. (If you serve a whole egg at each place, which is attractive, provide a saucer or some vessel for the empty shells.) Each diner mixes the egg with chopsticks or fork. As with the other nabemono, long-handled fondue forks are best for anyone who is a little shy about using chopsticks, but dinner forks will do in a pinch. Before eating, dip cooked meat and vegetables into the egg; the thin coating of egg \cooks\ on as soon as it is in contact with the hot food. There is no other garnish or relish. To end the meal, serve hot cooked rice, mild pickles, and Japanese tea as a final course. Serve hot sake or cold beer up to rice course. Suggested Sake: Rich Sake *Have your butcher cut well-marbled sirloin beef into very thin slices. . **Buy grilled bean curd (yakidofu) or use any type of bean surd (tofu) available. . ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 40781,"Cilantro Cream 2 ounces spinach 1 cup heavy cream 4 cups sour cream 2 1/2 ounces cilantro 2 tablespoons kosher salt 1 tablespoon L.A. spice 2 limes, juiced Instructions: Blanch and shock spinach. Squeeze out all water from spinach. Place spinach, cream, sour cream and cilantro in a food processor. Puree until smooth. Season with salt, L.A spice and lime juice. ","[Chardonnay, Sauvignon Blanc, Riesling]" 40782,"Fresh Lemonade 1 cup freshly squeezed lemon juice (5 to 6 lemons) 1/2 to 3/4 cup superfine sugar, to taste 1 cup crushed ice 4 cups water Instructions: Place all the ingredients in a blender and process until completely smooth. Serve over ice. ","[Verdict Blanc, Sauvignon Blanc, Pinot Grigio]" 40783,"Carrot Ginger Sauce 1 1/2 pounds carrots 2 tablespoons ginger, peeled and chopped 1 tablespoon soy sauce 3 tablepoons canola oil 1 tablespoon rice wine Instructions: With an electric juicer, juice the carrot and ginger. In a saucepan, combine juices and soy sauce. Bring to a boil and simmer 7 to 10 minutes. Whisk canola oil into sauce in a slow stream. Add rice wine. ","[Chardonnay, Riesling, Gewrztraminer]" 40784,"Red Chili Raspberry Bites 1 1/4 cup/250 grams sugar 2 cups/250 grams raspberries Splash lemon juice 1/8 cup/30 grams pectin 2 teaspoons/5 grams chili powder 1 cup/224 grams heavy cream 1/8 cup/10g red chili powder 3 3/4 cup/504g bittersweet chocolate, chopped 1/3 cup/84g butter, softened Tempered chocolate, for lining mold Instructions: For the red chili raspberry jam: Pour 1 cup/200 grams sugar into a medium pot. Add the raspberries and a splash of lemon juice and mix it together. Bring to a boil. In a separate small bowl, mix the remaining 1/4 cup/50 grams sugar with the pectin to prevent clumping. Once the fruit mixture is boiling, add the pectin and sugar mixture and the chili powder and continue boiling for 15 minutes. Remove the mixture from the heat and set aside to cool. For the red chili chocolate ganache: Put the heavy cream and red chili powder in a small saucepan over medium heat and heat until simmering. Place the chopped chocolate in a large bowl. Pour the hot cream over the chopped chocolate and gently whisk to combine. Make sure that all of the chocolate has melted into the cream and the mixture is very smooth. Once the chocolate is melted, add the butter and whisk until well mixed. Your ganache should be very smooth and shiny. Let the ganache cool to room temperature. To assemble: Line a plastic bonbon mold with the tempered chocolate. Place the red chili raspberry jam in a piping bag and fill the mold halfway with the jam. Place the red chili chocolate ganache into a piping bag. Fill the rest of the mold, and top with more tempered chocolate. Place the mold in the refrigerator and let it set for about 20 minutes. Once the chocolate is fully set, carefully unmold and enjoy. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 40785,"Parmesan Chicken Noodle Soup 2 tablespoons extra-virgin olive oil 1/2 cup chopped fennel 1 medium carrot, sliced into rounds 1 small onion, chopped 2 garlic cloves, finely chopped Kosher salt and freshly ground black pepper 4 cups low-sodium chicken broth 1/2 cup broken spaghetti 2 1/2 cups shredded cooked chicken 1/4 cup grated Parmesan, plus extra for serving 2 tablespoons chopped fresh flat-leaf parsley Instructions: Heat the oil in a large saucepan over medium heat. Add the fennel, carrot, onion, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes. Add the broth and bring to a boil. Reduce the heat to a simmer and stir in the pasta. Cook until the pasta is just tender, about 7 minutes. Add the chicken and simmer until heated through. Remove from the heat and stir in the Parmesan and parsley. Season with additional salt and pepper and sprinkle with more Parmesan.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 40786,"Sour Orange Pork with Sweet Potato-Hash, Fried Eggs and Sofrito Hollandaise 1/2 cup canola oil 1/4 cup chopped fresh oregano 12 cloves garlic, made into a paste 1 bone-in pork shoulder (about 4 pounds), trimmed of excess fat Kosher salt and freshly ground black pepper 4 cups chicken stock 4 cups sour orange juice (or 3 cups fresh orange juice plus 1 cup fresh lime juice) 1/4 cup honey Sweet Potato Hash, recipe follows 4 to 6 fried or poached eggs Sofrito Hollandaise, recipe follows Fresh cilantro leaves, for garnish 3 sweet potatoes, peeled and cut into 3/4-inch rounds Canola oil One 1/2-inch slice country ham 1/4 cup fresh cilantro leaves, coarsely chopped 1 tablespoon chipotle in adobo sauce 1 tablespoon honey 3 scallions, thinly sliced Kosher salt and freshly ground black pepper 3 tablespoons butter 2 tablespoons canola oil 1/2 small Spanish onion, finely diced 1/2 poblano cl, finely diced 2 cloves garlic, finely chopped Kosher salt and freshly ground black pepper 1 tablespoon aged sherry vinegar 3 large egg yolks, lightly beaten 1 1/2 sticks butter, melted until foamy Juice of 1/2 sour orange Instructions: Whisk together 1/2 cup canola oil, oregano and garlic in a large roasting pan. Add the pork and turn to coat. Cover and let marinate in the refrigerator for at least 8 hours and up to 24 hours. Remove the pork from the refrigerator 30 minutes before roasting. Preheat the oven to 350 degrees F. Sprinkle the pork all over with salt and pepper. Heat the roasting pan with the pork and marinade over medium-high heat. Sear the pork on all sides until dark brown. Add the chicken stock and cover. Place in the oven and let braise until a thermometer inserted into the center reaches about 195 degrees F, 3 1/2 hours. Let the pork rest in the braising liquid for 15 minutes. While the pork is cooking, put the sour orange juice and honey in a large saucepan over high heat. Bring to a boil and reduce to 2 cups (it will be a syrup consistency). Let cool to room temperature.
Shred the pork using 2 forks or your hands. In a medium saucepan, toss the shredded pork with the orange honey glaze and reheat over medium heat. Serve the pork on top of some Sweet Potato Hash, topped with the eggs and Sofrito Hollandaise. Garnish with cilantro leaves. Cover the potatoes with cold water in a medium saucepan and bring to a boil over high heat. Reduce the heat and simmer until tender, about 10 minutes. Drain the potatoes and dice. Heat about 1 tablespoon canola oil in a medium skillet over medium-high heat. Add the country ham and cook, turning once, until golden brown on both sides. Remove to a cutting board and coarsely chop. Toss the potatoes and ham with the cilantro, chipotles, honey and scallions, and mix gently until combined. Season with salt and pepper. Using a potato masher, gently work the mixture together-it should still be fairly chunky. Heat the butter in a large cast-iron skillet over medium heat. Add the potato mixture and press into the skillet with spatula. Cook, scraping and turning as the bottom browns, until it is hot and filled with crispy bits. Divide among 4 to 6 dinner plates. Heat the oil in a small saute pan over high heat. Add the onions and poblano and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Season with salt and pepper. Remove the sofrito from the heat and let cool slightly. Place the vinegar and egg yolks in a medium stainless steel bowl set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Stir in the sofrito and sour orange juice. Season with salt and pepper. Keep warm until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 40787,"Spicy Chipotle Mixed Nuts with Bacon and Popcorn 1 tablespoon sugar 2 to 3 teaspoons chipotle powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon freshly grated lime zest 1/4 teaspoon granulated garlic Kosher salt Vegetable or canola oil, for the baking sheet 1 large egg white 1 cup unsalted raw cashews 1 cup unsalted raw macadamia nuts 1 cup unsalted raw peanuts 1 cup unsalted raw walnuts 1 cup popped popcorn 1/2 cup chopped cooked bacon 2 tablespoons crumbled dried chilies Instructions: For the chipotle spice blend: Mix together the sugar, chipotle powder, coriander, cumin, lime zest, granulated garlic and 1 1/2 teaspoons salt in a small bowl and set aside. For the nuts: Preheat the oven to 350 degrees F. Lightly coat a rimmed baking sheet with the oil. Put the egg white in a large bowl and whisk until frothy. Add the cashews, macadamia, peanuts and walnuts and toss to coat. Add the spice blend and toss to coat. Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the popcorn, bacon and chilies and transfer to a large bowl to serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 40788,"Grilled Chicken Caesar Wrap 4 boneless skinless chicken breast halves (about 8-ounces each) 1/4 cup extra-virgin olive oil Zest of 1 lemon (about 1 teaspoon) 1/4 cup freshly squeezed lemon juice (about 2 lemons) 2 cloves garlic, minced or grated Kosher salt and freshly ground black pepper 1 cup low-fat sour cream 2 tablespoons grated Parmesan 1 tablespoon freshly squeezed lemon juice (about 1/2 lemon) 1 tablespoon Dijon mustard 2 teaspoons Worcestershire sauce 1 anchovy, smeared with a fork to a paste 1/2 clove garlic, minced or grated Kosher salt and freshly ground black pepper 1/2 pint cherry tomatoes, quartered 1 heart romaine lettuce, chopped into bite-size pieces Parmesan Croutons, recipe follows Four 12-inch sundried tomato tortillas, toasted with a little oil 1/2 French baguette day-old, crust removed and cut into 1/2-inch cubes (about 4 cups) 2 tablespoons grated Parmesan Kosher salt and freshly ground black pepper 2 tablespoons olive oil Instructions: For the chicken: Place the chicken in a shallow dish just large enough to hold them. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight. Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the oil mixture and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side. Transfer the chicken to a plate to cool slightly. Thinly slice the chicken against the grain and set aside. For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl. For the sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss to coat evenly. Fill each tortilla with the chicken mixture. Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper. Drizzle with the oil and mix well. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 40789,"Warm Sticky Figgy Pudding 1 1/2 cups chopped dried pitted dates 1/2 cup chopped dried figs 2 cups water 1 teaspoon baking soda 100 grams (3 1/2 ounces or 7 tablespoons) butter, softened 1 cup superfine sugar 2 eggs 2 1/2 cups self-rising flour 75 grams (2 1/2-ounces) dark chocolate, grated Butter, for coating ramekins Ice cream or whipped cream, for garnish 2 cups brown sugar 2 cups heavy cream 200 grams (7-ounces or 14 tablespoons) butter Fresh figs, quartered, for garnish Vanilla ice cream, optional Whipped heavy cream, optional Instructions: Preheat the oven to 350 degrees F. Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree. Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate. Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes. Prepare the sauce by stirring the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated. Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce. Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 40790,"Shelling Bean Stew 1/2 pound dried cranberry beans-soaked overnight 1/4 cup extra virgin olive oil 1 cup diced onion 1/2 cup diced celery 1/2 cup diced carrot 3 cloves minced garlic 1/4 pound pancetta grilled and cut into 4 pieces Gray salt Freshly ground black pepper 4 tomatoes halved, seeded, grilled, and then chopped 1 tablespoon minced thyme 1 bay leaves 1 quart veal stock or beef broth 1 cup canned black eyed peas 1 cup canned green French flagelot beans 1 cup blanched fava beans 1 cup blanched peas Instructions: Soak cranberry beans overnight and keep in refrigerator until ready to use. Drain the soaked cranberry beans and add to a large pot with about 5 cups of water. Bring to a simmer and cook slowly until the beans are just tender. Drain and reserve. Meanwhile in another large pot heat 2 tablespoons of the olive oil over medium heat. Add the diced onion, carrot, celery and minced garlic to the pot along with the pieces of grilled pancetta. Season with salt and pepper and cook the vegetables with the pancetta until soft and caramelized, about 5 to 7 minutes. Add the chopped grilled tomatoes to the vegetables and cook for another 3 minutes, breaking the tomatoes up while cooking. Add the thyme, bay leaves, and the veal stock. Let the stock come to a simmer and let reduce by about 20% about 10-15 minutes. Add the cranberry beans, black eyed peas, and French flagelot beans to the pot and let simmer slowly for about 10-15 minutes more. Finally, add the fava beans and peas and stir in to warm up. Season with gray salt and pepper and finish by drizzling in all of the remaining olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 40791,"Fried Banana with Lavender Honey and Five Spice Chocolate 1/3 cup shredded sweetened coconut plus 8 tablespoons for plating 1/3 cup sugar 1/2 cup lite coconut milk (the higher percentage of fat in regular will interfere with freezing) 1/4 teaspoon imitation coconut extract (recommended: McCormick) 1/4 teaspoon vanilla extract 1/2 cup whole milk 3/4 cup heavy cream 2 tablespoons cocoa powder 6 tablespoons lavender honey 1/2 cup chocolate syrup 2 teaspoons Chinese five-spice powder, placed into a sachet 3 to 4 liters canola oil, or as needed for deep-frying 1 1/2 cups all-purpose flour 3/4 cup cornstarch 4 1/2 teaspoons baking powder 1 1/2 cups seltzer water (for carbonation) 4 bananas cut in 1/2, on the diagonal 1/4 cup confectioners' sugar Instructions: For the ice cream: Add 1 at a time through the feed opening of a running blender, shredded coconut, sugar, coconut milk, coconut extract, and vanilla extract. Pour into a bowl and stir in the milk and cream. Freeze in ice cream maker until desired consistency is achieved, about 20 to 25 minutes and reserve in freezer until needed. In a small saucepan, heat the chocolate syrup and the sachet of five-spice over low heat for 10 to 15 minutes to infuse flavors. Remove from heat and bring to room temperature. Heat oil in deep-fryer to 375 degrees F, or as directed in the manufacturer's instructions for similar foods. In a large mixing bowl, combine flour, cornstarch, and baking powder. Add seltzer water in a stream while whisking constantly. Dip the bananas in the batter to coat and add to the deep-fryer basket which has been immersed in the oil. Fry until golden brown, drain on paper towels, and sift confectioner's sugar over immediately. In a small bowl toss reserved shredded coconut and cocoa powder. Place banana on serving plate and drizzle chocolate sauce over. Place a nest of chocolate dusted coconut alongside and top with a scoop of ice cream and a drizzle of honey. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 40792,"White Cheddar and Chipotle Mashed Potatoes 2 1/2 pounds russet potatoes, peeled, cut into large pieces 4 garlic cloves, peeled 1 cup grated sharp white Cheddar cheese 1/2 cup milk or cream 2 tablespoons chopped canned Chipotle chilies in adobo sauce 2 tablespoons butter Salt and freshly ground pepper Instructions: Boil potatoes and garlic in large pot of salted water until potatoes are very tender, about 20 minutes. Drain. Return to pot. Mash with potato masher. Immediately add cheese, milk, chilies and butter and mash until smooth and cheese is melted. Season to taste with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 40793,"Pizza di Rotelle 3/4 cup grated Parmesan 1/4 cup whole milk, at room temperature
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
4 large eggs, at room temperature, beaten
2 cups cooked rotelle pasta
1 cup frozen peas, thawed
1 packed cup spinach, finely chopped
1/4 cup extra-virgin olive oil
2 cups tomato-basil sauce, such as Giada De Laurentiis for Target Sauce
Instructions: Preheat a broiler. In a large bowl, mix together the cheese, milk, salt, pepper and eggs. Stir in the cooked pasta, peas and spinach. In an ovenproof 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add the egg mixture. Using a flat spatula, gently press on the vegetables and pasta to form an even layer. Cook until the underside is golden brown, about 8 minutes. Place a plate, slightly larger than the skillet, over the pan. Using an oven mitt, invert the pan and place the pizza on the plate. Add the remaining 2 tablespoons of oil in the pan. Slide the pizza back into the pan and cook for 5 minutes. In a small saucepan, stir the tomato-basil sauce over medium heat until warmed through, about 1 minute. Transfer to a serving platter and cut into wedges. Serve the tomato-basil sauce alongside or as a dipping sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 40794,"Summer Rolls with Sweet Chili Dipping Sauce 3 ounces Vietnamese cellophane noodles, cooked according to package directions 2 cups bean sprouts 2 carrots, julienned 1 large beet, julienned 1 fresh red cl, cut in circles 2 handfuls fresh cilantro, hand-torn 3/4 cup chopped unsalted peanuts 2 teaspoons dark sesame oil 1 lime, juiced Sea salt 20 (8-inch) round rice paper wrappers 40 mint leaves 1/4 cup rice wine vinegar 2 tablespoons fish sauce 1/4 cup hot water 2 tablespoons sugar 1 lime, juiced 1 teaspoon minced garlic 1 teaspoon red chili paste, such as sambal Instructions: Put the cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with sesame oil and lime juice to give the filling some flavor; season with salt and pepper. Pour 3 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel. The rice paper is very delicate, don't soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling. To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third. Use less filling than you think you should, if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel. Sweet Chili Dipping Sauce: In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with the summer rolls. Yield: 1 cup ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 40795,"Ravioli with Potato, Watercress, and Cheeses 1 1/4 pounds all-purpose potatoes 4 cloves garlic, peeled, chopped 2 or 3 good handfuls watercress, large stalks removed, plus extra for garnish 1/4 cup butter 5 to 6 ounces cheese (use 2 contrasting varieties, such as Gorgonzola and Parmesan), plus extra for garnish Grated nutmeg, to taste Salt and freshly ground black pepper 1 pound basic pasta, for ravioli Extra olive oil or butter, for garnish Instructions: Wash and peel the potatoes, put them into well-salted, boiling water with the garlic and cook until the potatoes are just tender (it is very important not to under- or overcook them). Drain them and let them sit for about 5 minutes to enable the excess water to evaporate (if you overcook them or don't drain them correctly they'll be too moist and your filling will be too wet). When the potatoes have cooled slightly add your butter and your chosen cheeses. Stir and mash with a fork to mix and break the potatoes up (I like to leave the mixture slightly chunky). Add the nutmeg and seasoning to taste. Stir in the watercress, half finely chopped and the rest coarsely chopped. Stuff the ravioli with a good heaped teaspoon of this mixture and cook in boiling salted water for about 3-4 minutes, until tender. Serve with some extra olive oil or butter, some more of your chosen cheese grated over the top and some torn watercress. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 40796,"Flour Tortillas 3 cups all-purpose flour 5 tablespoons lard or vegetable shortening 1 teaspoon salt 1 cup very warm tap water Instructions: In a food processor combine 2 3/4 cups of the flour (reserve the remaining flour for rolling out the dough) with the lard or shortening. Pulse several times until the fat is evenly distributed throughout the flour and no particles of fat are visible. Dissolve the salt in 2/3 cup of the warm water. With the machine running, pour the liquid through the feed tube in a steady stream and stop the machine once the dough has come together in a ball. Feel the dough, it should be a medium-stiff consistency, not too firm but not as soft as most bread doughs. If the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and process again until a ball forms. Divide the dough into 12 portions, roll into balls and place on a flat surface or plate. Cover with plastic wrap and allow dough to rest for at least 30 minutes. On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward again. Repeat the turning and rolling process until a 7-inch circle is formed, re-flouring the work surface as necessary. Place the tortilla on a plate and cover with plastic wrap. Repeat the rolling out process for the remaining 11 balls of dough. Heat a flat cast iron griddle over moderately high heat. Lay a tortilla on the griddle and cook for 20 to 45 seconds until tortilla bubbles and lightly browns on the underside. Flip the tortilla and cook it for another 30 to 45 seconds. The tortilla should be lightly browned but still soft and flexible. Transfer the cooked tortilla to a heavy towel and wrap it up. Cook the remaining tortillas in a similar manner and store stacked in the towel to keep them warm and soft. The tortillas can be stored in a sealable plastic bag and refrigerated until ready for use. To reheat the tortillas, tuck them in an \envelope\ made out of aluminum foil and heat in a 325 degree oven for 10 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 40797,"Breakfast Pizza: Pizza A Colazione 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons) 1/2 cup lukewarm water (approximately 80 degrees F) 4 cups bread flour 1 1/2 teaspoons salt 1/4 cup extra virgin olive oil, plus more for greasing All-purpose flour, for dusting 1 cup canned whole peeled tomatoes (pelati) Kosher salt 2 tablespoons extra virgin olive oil 1/4 pound pancetta, diced medium 1/2 pound mozzarella cheese, shredded 4 large eggs 1 handful fresh basil leaves Instructions: For the pizza dough: In a stand mixer fitted with the dough hook, combine the yeast, lukewarm water, and 1/2 cup of the bread flour. Mix well and let it sit for 30 minutes, or until bubbly, like foamy beer. In a separate medium bowl, whisk together the remaining 3 1/2 cups bread flour and the salt until evenly combined.
Add 3/4 cup cold water and the olive oil to the yeast mixture. Turn on the mixer and begin adding the flour mixture in increments, then mix for 5 minutes, until the dough starts creeping up the dough hook and detaching from the sides of the bowl.
Grease a large bowl with oil and transfer the dough to the bowl. Turn the dough to coat its surface with oil. Cover the bowl loosely with a tea towel. Let the dough rise until doubled in size, about 2 hours. Punch the dough down, then let rise another 1 hour.
Divide the dough into 4 equal pieces and form into discs. On a work surface lightly dusted with flour, use your fingers or the heel of your hand (and a rolling pin, if you prefer) to stretch the discs until they're 13 inches in diameter. The disc should be very thin, less than 1/8 inch.
For the pizza: Place a pizza stone in the oven and preheat to 500 degrees F for 1 hour before baking. (Or preheat a wood-fired pizza oven to very hot, 4 hours before baking.)
In a food processor, puree the tomatoes until smooth. Season with salt to taste.
In a skillet, heat the olive oil and pancetta over medium heat and cook for 5 to 7 minutes, or until crisp.
Using a spoon, spread one-fourth of the pureed tomatoes on 1 disc of dough, leaving a 1-inch border all around. Sprinkle one-fourth of the mozzarella on top. Gently place the pizza on the pizza stone and bake for about 5 minutes, until golden with slight signs of charring. (If using a wood-fired oven, gently place the pizza on the oven floor, and bake for 3 minutes, or until golden and crisp.)
Remove the pizza from the oven and break an egg over the center of the pizza. Top with one-fourth of the cooked pancetta, return the pizza to the oven, and bake another 3 to 4 minutes (1 to 2 minutes if using a wood-fired oven), until the egg is cooked.
Remove the pizza from the oven, transfer to a cutting board, and top with one-fourth of the basil. Serve immediately. Repeat with the remaining 3 pizza discs. IMPORTANTE! If you're making pizza within the hour after forming the pizza dough discs, they can be kept at room temperature. Otherwise, place them on a baking sheet, cover with plastic wrap, and refrigerate for up to 12 hours before baking, as long as the dough doesn't rise too much, because acidity will creep in and the flavor will sour. Ideally, though, you should make the pizzas the same day you make the dough. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 40798,"Bellini Cocktail 4 tablespoons white peach puree 1 bottle Prosecco or Champagne, chilled (use sparkling juice or seltzer for a non-alcoholic cocktail) Instructions: Place 1 tablespoon white peach puree into the bottom of a Champagne flute. Fill the glass with Prosecco or Champagne. ","[Prosecco, Champagne]" 40799,"Maple-Bacon Popcorn 12 slices bacon (about 8 ounces) Vegetable oil, as needed 3/4 cup popcorn kernels
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons pure maple syrup
Kosher salt
Instructions: Cook the bacon in a large nonstick skillet over medium heat until crisp. Drain on paper towels, then crumble finely. Pour the fat from the skillet into a spouted measuring cup. Add vegetable oil as needed to make 1/4 cup fat; if there is more than 1/4 cup bacon fat, pour off the extra. Set the skillet aside. Pour the bacon fat into a stockpot (12-quart or larger) over medium heat. Add a few popcorn kernels; when they begin to sizzle, add the remaining kernels and shake to coat in the oil. Cover the pot and cook, shaking frequently, until the popping has almost stopped (a pop every second or two), about 5 minutes. Remove the pot from the heat and keep covered. In the skillet used for the bacon, melt the butter and maple syrup over medium-low heat, stirring to loosen any browned bits on the bottom of the skillet. Stir in the crumbled bacon and then pour the mixture over the popcorn; toss well to coat all of the kernels. Season with salt and toss again. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40800,"PB and J Yogurt Parfait 6 ounces fat-free strawberry yogurt 1/2 cup chopped strawberries 1/4 cup peanut butter cereal (with less than 3g fat per serving), lightly crushed 1 teaspoon peanut butter chips, chopped* Fresh strawberries, as an accompaniment, optional Instructions: Spoon 1/2 the yogurt into a parfait glass or any glass. Top with 1/2 the strawberries, followed by 1/2 the cereal and 1/2 the chips. Continue layering with remaining yogurt, strawberries, cereal, and chips. Serve with strawberries, if using. Dig in! ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 40801,"Brandade Fritters with Oven Roasted Tomato and Piquillo Pepper Sauce 1 pound salt cod 1/4 cup olive oil 6 cloves garlic, coarsely chopped 2 shallots, finely sliced 1 cup heavy cream 2 baking potatoes, cooked, riced Salt and freshly ground pepper 3 cups canola oil 2 cups seasoned all-purpose flour 2 eggs, lightly beaten and seasoned 2 cups Japanese bread crumbs mixed with 1 cup finely chopped almonds 8 plum tomatoes, sliced in half, seeds removed 4 tablespoons olive oil, divided 2 shallots, coarsely chopped 1 cup dry red wine 2 cups clam broth 10 piquillo peppers 2 teaspoons harissa Salt and freshly ground pepper 1 tablespoon parsley, chopped, plus extra for garnish 1 tablespoon cilantro Instructions: In a large bowl cover the dried cod with cold water and let soak in the refrigerator for 12 to 48 hours (depending on the saltiness of the cod) changing the water frequently. Bring a medium pot of water to a simmer. Remove the salt cod from the soaking water and place in the simmering water. Poach for 8 to10 minutes, let cool in liquid for another 10 to 15 minutes. Remove from poaching liquid, remove any bones and coarsely chop. Heat 2 tablespoons of the olive oil in a medium saute pan over medium-high heat. Add the garlic and shallots to the pan and cook until soft. Remove the garlic and shallots to a plate. Place cream in a small saucepan and bring to a simmer. Place the poached and chopped cod in a food processor, add shallot-garlic mixture and half of the warm cream and process until smooth. Add the riced potatoes, remaining cream and process until just combined. With motor running add the oil. Season with salt and pepper to taste. Assemble: Ladle some of the tomato sauce (see below) into a medium shallow bowl. Place 3 of the fritters (see below) on top and garnish with chopped parsley. Heat oil in a medium saucepan to 360 degrees F. Place a heaping saucespoon of brandade in flour. Coat and place in egg, then in bread crumbs. Fry fritters until the coating is lightly golden brown. Preheat oven to 375 degrees F. Rub tomatoes with 2 tablespoons of oil, place in a baking dish and roast until soft, about 20 to 25 minutes. Heat the remaining oil in a medium saucepan, add the shallots and cook until soft. Add the wine and cook until reduced. Add the clam broth, tomatoes and their juices and peppers. Bring to a simmer and cook for 20 minutes. Place in a food processor or use a burr mixer and puree until smooth. Add the harissa and season with salt and pepper to taste. Finish with herbs. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 40802,"Maple Leaf Shape Chocolate Croutons 3 tablespoons butter 1 loaf thin white bread 1 bag semi sweet chocolate chips Instructions: Preheat oven to 300 degrees F. In a shallow pan, melt butter slowly. Using your preferred cookie cutter, cut shapes from the white bread and brown in the butter. Be sure to lightly brown both sides. Remove and place croutons on a cookie sheet. Once all shapes are done, place cookie sheet into oven and \dry\ thoroughly, making sure that the croutons are no longer soft in the middle. Melt the chocolate in the microwave, according to package instructions, and dip shapes into the chocolate. Place them on a piece of waxed paper to dry. ","[Chardonnay, Riesling, Pinot Grigio]" 40803,"Cowboy Steak and Pepper Kebabs 2 tablespoons unsalted butter, melted 2 tablespoons light brown sugar
1 tablespoon chili powder
2 teaspoons cumin 1 teaspoon finely grated orange zest Kosher salt and freshly ground pepper 1 1/2 pounds beef tri-tip, cut into 1 1/2-inch cubes
1 large sweet onion, cut into 1 1/2 to 2-inch dice 12 assorted color baby bell peppers, cored and halved
Vegetable oil, for grill Instructions: Mix the butter, brown sugar, chili powder, cumin, orange zest, 1 tablespoon salt, and 1 teaspoon pepper together in a bowl. Add the beef, toss to coat evenly. Cover and refrigerate for 15 minutes or up to 1 hour. Preheat a grill over high heat. Thread the beef, onions, and peppers onto 8 long skewers leaving 1/4-inch space between the meat and vegetables. Lightly brush the grill grates with oil. Arrange the skewers on the hot grill and grill, turning until the meat is medium-rare, about 2 to 3 minutes on each of the 4 sides. Transfer the kebabs to the platter and serve. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 40804,"Make-Ahead Gravy 2 medium yellow onions, cut into 6 wedges each 2 medium carrots, cut into 1-inch rounds 1 large head garlic, end removed, turned on its side and split through the middle to expose each clove 2 stalks celery, cut into 1-inch pieces Extra-virgin olive oil Kosher salt and freshly ground black pepper 2 turkey wings (about 8 to 10 ounces each) or 2 turkey legs (about 11 to 13 ounces each) 1/2 cup dry sherry 2 tablespoons Dijon mustard 2 bay leaves, optional 4 to 5 cups chicken stock 1 tablespoon red wine vinegar Instructions: Preheat the oven to 375 degrees F. Get ready: In the bottom of a roasting pan, arrange the onions, carrots, garlic and celery. Give them a drizzle of oil and season with salt and pepper. Place a rack on top of the vegetables in the roasting pan and brush it with oil to help prevent the wings/legs from sticking. Arrange the turkey wings or legs on the rack above the vegetables and season generously with salt and pepper. Place the pan in the center of the oven to cook. Cook: Roast the turkey parts until the juices run clear (meaning free of any traces of blood) or until a meat thermometer inserted in the thickest part of the wings/legs registers 160 to 165 degrees F, 2 to 2 1/2 hours. Remove from the oven and place the pan directly on 2 burners of the stove. Build the gravy: Remove the rack from the pan and move the wings to the roasting pan. Move the garlic halves to a plate. Add the sherry to the pan and bring to a boil over medium heat. Reduce the liquid until only a thin layer remains, then whisk in the mustard. Add the bay leaves, if using, and 4 cups of the stock. Simmer gently over medium-low heat until the liquid reduces by about half, 20 to 25 minutes. Add the vinegar. Remove the turkey wings or legs and pick the meat off the bones and reserve. Discard the bay leaves, if used. Finish: Transfer about half of the liquid to a blender. Hold the garlic halves like lemon halves over the blender and \u201csqueeze\u201d the flesh from the peels, allowing the garlic \u201cmeat\u201d to fall into the blender. Blend on low speed until smooth. Add the cooked onions, celery and carrots and blend again until smooth. Transfer to a medium pot. If too thick, simmer with some additional stock. Taste for seasoning. Add the picked turkey meat to the gravy to give it texture and added meaty flavor. Let it cool to room temp, then transfer to a resealable container and store in the refrigerator for up to 1 week. To reheat, add the gravy to a medium pot or roasting pan a turkey was cooked in and place over medium heat. Whisk and thin to desired consistency with stock and or pan drippings from a roasted turkey. Bring to a simmer, taste and adjust seasoning if needed. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 40805,"Peanut Butter Pie with Chocolate Crust 1 cup chopped dry roasted peanuts 1 cup graham cracker crumbs 1/3 cup sugar 1/4 cup melted butter 1/4 cup shaved semisweet chocolate Peanut butter filling, recipe follows 8 ounces cream cheese 1/2 cup plus 2 tablespoons peanut butter (smooth or chunky) 1/2 cup milk 3/4 cup powdered sugar 1 cup cream, whipped 1-ounce semisweet chocolate for shaving on top Instructions: Combine the peanuts, graham cracker crumbs, sugar and butter in a bowl and pat down into a pie pan. Bake in a preheated 350 degree oven for 10 minutes to toast slightly. As soon as it comes out of the oven, sprinkle the crust bottom with the shaved chocolate and set aside. It should melt in, then set up later. Peanut Butter Filling: Using mixer with a paddle attachment, cream together the cream cheese, peanut butter, milk and powdered sugar until light and fluffy, about 1 1/2 minutes. Fold the whipped cream into the peanut butter mixture and pour it into the pie shell. Freeze for 4 to 5 hours. Two hours before serving place pie in the refrigerator. Shave chocolate over the top just before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 ball of brie cheese 1/4 cup fig jam 1/4 cup prosciutto, thinly slic" 40806,"Grilled Turkey with Prairie Rub One 10- to 12-pound turkey, excess fat trimmed and giblets removed Kosher salt and freshly ground black pepper 2 bay leaves 1 head garlic, halved 1 medium onion, quartered 3 tablespoons firmly packed light brown sugar 3 tablespoons dried Italian seasoning 2 tablespoons granulated garlic 2 tablespoons English-style dry mustard 2 tablespoons sweet paprika 1 tablespoon ground ginger 1 tablespoon minced dried orange peel 1 teaspoon pumpkin pie spice 1/2 teaspoon cayenne pepper 4 cups wood chips, such as hickory or mesquite, soaked in water for 30 minutes and drained Instructions: Pat the turkey very dry, inside and out. Sprinkle the breast cavity with salt and pepper. Put the bay leaves, garlic and onion inside the cavity. Mix the brown sugar, Italian seasoning, garlic, mustard, paprika, ginger, orange peel, pumpkin pie spice, cayenne, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Pulse the rub in a spice grinder in a few batches until finely ground. Spread the Prairie Rub over the entire turkey. Prepare an outdoor charcoal grill over a medium-high heat for both direct and indirect grilling. Position a drip pan under the grate on indirect side of the grill. Put the turkey breast-side up over the drip pan. Toss 1 cup of the wood chips onto the coals. Cover the grill and rotate the lid so that the vent holes are directly over the meat. To maintain a medium-low smoky fire, add about a dozen pieces of charcoal and another cup of wood chips to the fire whenever the fire dies down. Rotate turkey about every 45 minutes to prevent the side near the coals from overcooking. Cook until an instant-read thermometer inserted in the thigh registers 165 degrees F, 2 hours 30 minutes to 3 hours. Transfer to a cutting board and let rest 10 minutes. Remove the bay leaves, garlic and onion before carving. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 40807,"Snowman Banana Nog 5 cups whole milk or oat milk 1/4 cup confectioners' sugar, plus more for sprinkling 1 teaspoon pure vanilla extract 1 teaspoon freshly grated nutmeg, plus more for sprinkling 1/4 teaspoon ground allspice 4 bananas, sliced and frozen Whipped cream, for topping Instructions: Heat a hot-glue gun. Glue 3 buttons down the front of 4 pint-size (16-ounce) mason jars. Cut 4 strips of red or green felt, each 1 1/4 inches by 18 inches. Snip fringe into the ends of the felt with scissors. Wrap a felt scarf around the neck of each jar.
Put the milk, sugar, vanilla, nutmeg, allspice and banana in a blender and blend on high speed until the banana liquifies and the drink is thick and creamy. Pour into the decorated jars and mound whipped cream on top of each drink so it's taller than the rim. Grate more nutmeg on top. Insert a straw and sprinkle confectioners' sugar snow over everything. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 40808,"Black-Eyed Susan Spritzers 1 cup fresh pineapple juice 1/2 cup freshly squeezed orange juice, plus 1/2 orange, thinly sliced 1/4 cup freshly squeezed lemon juice, plus 1 small lemon, thinly sliced 1/4 cup white rum
1/4 cup rye whiskey
1 tablespoon orange liqueur
Simple Syrup, recipe follows About 2 cups sparkling water About 3/4 cup black rum 1/2 cup sugar Instructions: In a pitcher, stir together the pineapple, orange and lemon juices, white rum, rye whiskey, orange liqueur and Simple Syrup to taste. Add the orange and lemon slices, then cover and refrigerate for at least 1 hour and up to 8 hours. Divide among 6 Collins glasses filled with ice. Top off with a splash of sparkling water and a few teaspoons of the black rum. Serve immediately. Combine the sugar and 1/2 cup water in a small saucepan. Bring to a boil over high heat and cook until the sugar is melted, about 3 minutes. Remove from the heat, let cool to room temperature, then cover and chill until cold. ","[Prosecco, Moscato, Cava, Sauvignon Blanc]" 40809,"Spinach and Arugula Pesto 1 pound fresh spinach, washed and trimmed 1 bunch fresh arugula, washed and trimmed 3 garlic cloves, roughly chopped 1/4 teaspoon salt 1/2 cup walnut pieces, toasted 1/2 cup grated Pecorino Romano 1/2 lemon, juiced 2 tablespoons water 1/3 cup extra-virgin olive oil Instructions: In a food processor or blender, combine spinach, arugula, garlic, salt, walnuts, cheese, lemon juice, and water. Process until they form a paste. Gradually blend in olive oil, taste adjust seasoning if necessary. ","[Chardonnay, Vermentino, Sauvignon Blanc, Barbera]" 40810,"Hot Shot Beer Cocktail Salt 1/2 lime 4 dashes hot sauce 1 bottle ice cold Mexican Beer (recommended: Corona) Lime wedge, for garnish Instructions: Pour salt into a small plate. Rub lime half around rim of beer mug and dip in salt. Squeeze lime juice into mug, add hot sauce and a pinch of salt. Pour in beer and serve garnished with a lime wedge, if desired. ","[Pale Ale, Lager, Vienna Lager, Brown Ale]" 40811,"Buttered Rooted Vegetables 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 1 pound parsnips, peeled, cut into cubes 1 pound carrots, peeled, cut into cubes 1 pound turnips, split into halves Kosher salt Freshly ground black pepper 1 tablespoon unsalted butter, cold and cubed 1 cup chicken stock 1/2 cup mixed chopped fresh herbs, like chervil, parsley and thyme Kosher salt and freshly ground black pepper Instructions: Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup chicken stock and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes. Add butter and toss until incorporated. To serve, pour vegetables in a large bowl and shower with mixed herbs and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40812,"Mediterranean Chicken 3 pounds boneless, skinless chicken thighs 1 tablespoon extra virgin olive oil 1 teaspoon salt 1 teaspoon freshly ground pepper 1 large onion, coarsely chopped 1 1/2 cups fresh mushrooms, quartered 2 zucchini squash, cut into 1 inch pieces 1 15 oz. can chickpeas, drained and rinsed 1 15 oz. can diced tomatoes 1 cup pitted Kalamata olives 1/2 cup sun dried tomatoes packed in oil, coarsely chopped 2 tablespoons freshly squeezed lemon juice 2 teaspoons dried oregano 3 garlic cloves, minced 2 tablespoons capers Instructions:

1. Season chicken with salt and pepper 2. Heat olive oil in large pan over medium-high heat. Brown chicken on both sides. Remove from heat and set aside. 3. Place onion, mushrooms and zucchini in bottom of slow cooker. Place chicken on top of vegetables. Spread chickpeas over chicken. 4. Combine tomatoes, olives, sun dried tomatoes, garlic, lemon juice and oregano in small bowl. Pour over chicken. 5. Sprinkle capers over top of mixture in slow cooker. 6. Cover and cook on HIGH for 4 hours or LOW for 6-8 hours until internal temperature of chicken reaches at least 165 degrees Fahrenheit ","[Ros, Vermentino, Garnacha, Aglianico]" 40813,"Stuffed Cabbage with Spicy Beef 1 medium onion 2 tablespoons olive oil 1 pound ground beef 1 tablespoon chopped parsley 1 teaspoon ground cumin 1 teaspoon ground fennel seed 1/2 cup rice, uncooked Cabbage 2 pounds chopped tomato 1 lemon, juiced 1/4 cup chopped basil 1/4 teaspoon ground allspice 1/2 teaspoon chopped garlic Chicken stock (enough to cover cabbage) Instructions: Saute onion in oil, add beef and cook out. Add spices and cool. Blanch cabbage leaves for 1 minute and shock in an ice bath. Lay leaves on flat board on table, place a spoonful of beef in middle with 1/2 teaspoon of raw rice. Roll loosely and place in pot. Combine sauce ingredients and bring to simmer. Pour sauce over cabbage, cover with chicken stock and simmer for 2 hours, Take out of pot and plate. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 40814,"Chai-der 1 chai tea bag 3/4 cup hot water 3/4 cup hot apple cider 1/4 cup whipped cream Ground cinnamon, for sprinkling Instructions: Steep the tea bag in the hot water in a regular or glass mug for 10 minutes; remove the tea bag. Add the apple cider, top with whipped cream and sprinkle with cinnamon. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 40815,"Creamy Spinach & Mushroom Risotto 2 tablespoons butter ? cup sliced mushrooms ? cup chopped onion 2? cups water 1 package (8 ounces) ZATARAIN'S? Yellow Rice ? cup heavy cream ? cup shredded Monterey Jack cheese 1 cup baby spinach leaves Instructions: Melt butter in medium saucepan on medium-high heat. Add mushrooms and onion; cook and stir 2 minutes or until onion begins to soften Stir in water and Rice Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 20 minutes. Stir in cream and cheese; cover and cook 5 minutes longer or until rice is tender. Stir in spinach. Remove from heat. Let stand 5 minutes. Fluff with fork before serving Nutrition information (Amount per serving): Calories: 417, Cholesterol: 69mg, Sodium: 1075mg, Protein: 9g, Total Fat: 21g, Fiber: 2g, Carbohydrate: 48g ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 40816,"Sweet-N-Sour Turkey Meatballs 2 pounds ground turkey breast 2 teaspoons salt-free garlic and herb seasoning or poultry seasoning 1 egg white Salt and ground black pepper 2 (15-ounce) cans tomato sauce 2 cups reduced-sodium chicken broth 1 cup chili sauce 1/2 cup cider vinegar 1/2 cup brown sugar 2 teaspoons dried thyme Mashed Red Potatoes, recipe follows Steamed Broccoli, recipe follows 8 medium red potatoes, cut into 1-inch pieces (skin on) 6 whole cloves garlic 1 cup light sour cream 4 tablespoons chopped fresh chives 2 cups broccoli florets 2 tablespoons water Salt and pepper Lemon wedges In a microwaveable bowl, add broccoli florets and water. Cover and cook in microwave 2 to 3 minutes, or until crisp tender. Season with salt and pepper, to taste. Serve with lemon, if desired. Instructions: In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker. In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour mixture over meatballs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper. Serve half of the Meatballs with Mashed Red Potatoes and Steamed Broccoli. Refrigerate the other half for Turkey-Stuffed Zucchini Boats later in the week. Place potatoes and garlic cloves in a large saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes until potatoes are fork-tender. Drain and return potatoes and garlic cloves to pan. Mash in sour cream until desired consistency. Fold in chives. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40817,"Meringue Cookies 2 cups sliced blanched almonds 4 large egg whites Pinch kosher salt 3/4 cups granulated sugar Pinch ground cinnamon Instructions: Preheat the oven to 325 degrees F. Toast the almonds on a baking sheet in the oven until they are golden brown, about 10 minutes. Cool and then coarsely chop, either by hand or in a food processor. Put the egg whites in the bowl of a stand mixer and add the salt. On the second highest speed of the mixer, beat the egg whites until they come to medium peaks. With the mixer running, gently sprinkle in the sugar and cinnamon. Beat until stiff peaks form, then remove the bowl from the mixer. Gently fold in the chopped almonds in 3 additions. Drop the batter in 1-inch balls, onto 2 parchment-lined cookie sheets. Bake until light brown all over, firm to the touch, and they lift cleanly off the baking sheet, 35 to 40 minutes, rotating the pans halfway through. Remove from the oven and cool on the baking sheets. These cookies can be stored in an airtight container for up to a week. Cook's Note: Try to avoid baking these cookies on a wet and humid day as the crisp exterior of the cookie will slowly melt into something soft and sticky. ","[Champagne, Moscato, Riesling, Vinho Verde]" 40818,"Cajun Oven Fries 4 medium thin-skinned white potatoes 3 to 4 tablespoons extra-virgin olive oil 2 tablespoons cayenne pepper sauce 1 teaspoon (1/3 handful) ground thyme or poultry seasoning 1 teaspoon (1/3 handful) sweet paprika 1 teaspoon (1/3 handful) ground cumin Coarse salt and black pepper Instructions: Preheat oven to 450 degrees F. Cut potatoes into wedges. In a large bowl, combine oil, hot sauce, thyme, paprika, and cumin. Toss potatoes in dressing and spread out in a single layer on a nonstick cookie sheet. Season wedges with salt and pepper and roast for 20 minutes, turning once. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 40819,"Mac and Cheddar Cheese with Chicken and Broccoli 2 tablespoons extra-virgin olive oil 1 pound chicken breast tenders, chopped Salt and pepper 1 small onion, chopped 1 pound macaroni elbows or cavatappi corkscrew shaped pasta twists 2 1/2 cups raw broccoli florets, available packaged in produce department 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon cayenne pepper 1 teaspoon paprika 3 cups whole milk 1 cup chicken stock 3 cups yellow sharp Cheddar 1 tablespoon prepared Dijon mustard Instructions: Place a pot of water on to boil for macaroni. Heat a medium pan over medium to medium-high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve. To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender. While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes. Drain macaroni or pasta and broccoli florets. Add back to the pot and add chicken to the pasta and broccoli. Add cheese to milk sauce and stir to melt it in, a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings and transfer to a large serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 40820,"Black Bean Clams \Casino
   2 dozen small clams, like Manila, shucked, reserving the bottom shell 3 tablespoons butter 1 tablespoon fermented black beans, rinsed and minced 1 tablespoon garlic, minced 2 shallots, minced 2 ounces Chinese ham, cut into 1/8-inch dice (or Smithfield Ham) 1/2 cup panko bread crumbs 1/2 lemon, juiced Canola oil, to cook 1 tablespoon whole pink peppercorns, for garnish Sea salt or gros sel, to coat baking hotel pan/tray Instructions: Preheat the broiler on high. In a saute pan on medium heat, melt the butter and saute the black beans, garlic and shallots. Add the ham and stir. Remove from heat and transfer to a small bowl and fold in with the panko and lemon juice. Check for seasoning. Top each shucked clam with the seasoned crumbs. Place the lined salt tray under the broiler for 3 minutes. Remove pre-heated tray and place clams on top. Place under the broiler until browned, about 3 minutes. Plate clams on another plate lined with salt. Sprinkle with pink peppercorns and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 40821,"Barbecue Chicken Pan Pizza 1 rotisserie chicken EVOO or vegetable oil
   1 red onion
   3 to 4 cloves garlic
   Salt and pepper
   1/2 cup chicken stock
   1 cup ketchup, Sir Kensington preferred brand
   1/4 cup light brown sugar
   1/4 cup molasses
   1/4 cup cider vinegar
   1/4 cup Worcestershire sauce, Lea and Perrins preferred brand 1 tablespoon (scant palm full) smoked sweet paprika
   1 tablespoon ground mustard
   1 pound ball dough from market or your favorite pizza parlor or EZ Pizza Dough, recipe follows AP flour, for dusting About 1 tablespoon cornmeal
   Pinch of crushed red pepper flakes 1 cup each shredded mozzarella cheese AND shredded yellow cheddar cheese
   About 2 tablespoons acacia honey
   2 tablespoon hot sauce, Frank's RedHot or chipotle Tabasco preferred brands Cilantro leaves
   Scallions, sliced
   Sliced fresh jalapeno peppers Garlic Bread Fries, for serving, recipe follows 1 cup warm water 1 package active dry yeast (look for pouches marked \For Pizza)
   2 tablespoons EVOO, plus some for bowl to rest dough
   1 tablespoon acacia honey
   2 teaspoons kosher salt
   3 cups AP flour 1 bag frozen steak fries, Ore-Ida preferred brand 3 tablespoons butter, melted
   1/4 cup grated Parm
   1 teaspoon granulated garlic
   1 teaspoon dried parsley
   1 teaspoon oregano
   1/2 teaspoon ground pepperoncini or crushed red pepper flakes
   Instructions: Preheat the oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat a cast-iron skillet, 12 inches, over medium to medium-high heat (to aid in a crispy bottom crust while pizza is in oven). Gather your ingredients. Remove skin from chicken, remove meat from bones and pull meat into bite-size pieces. Dice onion, grate or mince garlic. Preheat a second cast-iron or other skillet over medium-high heat. Add oil, 2 turns of the pan, then add onions and garlic, season with salt and pepper and soften a few minutes. Add stock and let it finish cooking the onions by absorbing into them. Add ketchup, sugar, molasses, vinegar, Worcestershire, paprika and mustard. Add chicken to sauce, turn in sauce and remove from heat. Roll and stretch dough on lightly floured surface into 12 to 14-inch even round that will cover pan. Turn off heat under skillet, sprinkle a little cornmeal in skillet and press dough into hot skillet and up sides as much as possible. The pan is hot -- reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with chicken and sauce and top with the cheeses. Place in oven. Bake the pizza 10 to 12 minutes to deep golden brown and bubbly. Combine honey, splash of water and hot sauce in small pot or skillet and heat over low heat. Drizzle or brush the pizza with the honey mixture and top and scallions, cilantro and jalapeno. To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes. Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand 1 hour. Cut dough in half, wrap half the dough and freeze for later use. Preheat the oven to 525 to 550 degrees F. Line a baking sheet with fries and bake 15 to 20 minutes to very crispy. Add fries to large bowl. Pour butter and remaining ingredients over the fries. Toss to coat. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 40822,"Acquacotta 1/4 cup/50 ml extra-virgin olive oil 1 white onion, coarsely chopped 1 pound/500 g fresh porcini mushroom, cleaned and coarsely chopped 1 bunch spinach, washed, dried and chopped 1 fresh cl pepper, chopped 2 1/2 cups/600 ml water Salt and freshly ground black pepper 1/4 cup/50 ml freshly grated Parmigiano cheese, for sprinkling Instructions: Heat up the extra-virgin olive oil in a deep saucepan. Add the onion and cook until soft. Then add the chopped mushrooms and chopped spinach and mix together. Add the cl pepper, salt, and pepper. Add the water, enough to cover the vegetables. Simmer for approximately 15 minutes. Sprinkle with Parmigiano cheese. ","[Chardonnay, Vermentino, Sauvignon Blanc, Barbera]" 40823,"Plum Vanilla Bean Bellini 1/4 cup sugar 1/4 cup water 1/2 vanilla bean, split and seeds scraped 2 ripe purple plums, halved, pitted and chopped 1 bottle chilled Prosecco Thinly sliced plum, for garnish Mint sprigs, for garnish Instructions: Combine sugar, water and vanilla bean and seeds in a small saucepan and cook until the sugar is completely dissolved. Add the plums and cook until very soft. Transfer the mixture to a food processor and process until smooth. Spoon a tablespoon of the puree into each of 4 champagne flutes and fill to the top with Prosecco. Garnish each glass with a plum slice and a mint sprig. ","[Prosecco, Moscato, Vin Santo, Riesling]" 40824,"Creole Style Chicken and Savory Jambalaya 1 whole chicken, chopped 1 rib celery with leaves 1 onion, chopped 3/4 cup green pepper, chopped 1 clove garlic 1 eggplant, chopped 1 bay leaf 1 pound smoked sausage, sliced into 1/2-inch pieces 1 pound ham, cubed 1 (60-ounce) can tomato paste 2 teaspoons salt 1/2 teaspoon pepper 1/4 teaspoon hot pepper sauce 4 cups long grain rice 1/4 cup parsley, chopped Instructions: Cook chicken in a large pot on stovetop over medium heat. Add celery, onion, green pepper, garlic, eggplant and bay leaf and cook until chicken and vegetables are tender. Add sausage and ham and brown lightly, about 3 to 5 minutes. Add tomato paste, salt, pepper and hot sauce. Add rice and mix thoroughly. Cook over low heat for 15 minutes stirring frequently. Remove bay leaf, add parsley and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 40825,"Smoked Salmon and Horseradish Cheesecake 16 ounces cream cheese, at room temperature 2 ounces cornstarch 1-ounce horseradish juice 1 teaspoon salt 1 egg 4 ounces heavy cream 12 ounces diced smoked salmon 6 bagels split and toasted 1 red onion sliced thin Instructions: Preheat oven to 350 degrees F. In a standing electric mixer fitted with a paddle, cream the cream cheese, cornstarch, horseradish juice and salt. Add egg and heavy cream. When filling is mixed thoroughly add diced smoked salmon and fold it in. Place in buttered 8-inch springform pan and bake for 1 hour or until cheesecake sets up. Remove from oven and let cool to room temperature. Slice into 6 equal portions and serve with bagels and sliced onions. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 40826,"Neely's Cookies and Cream Cake Nonstick cooking spray 2 cups all-purpose flour, plus more for pans 3/4 cup unsweetened cocoa 2 cups granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3 large eggs, plus 1 egg yolk 1 cup unsalted butter, melted 1 cup buttermilk 1 1/2 cups finely crumbled chocolate sandwich cookies Cookies and Cream Cheese Icing, recipe follows 1 stick butter, softened 2 (8-ounce) packages cream cheese, softened 1 pinch salt 1 teaspoon vanilla extract 3 3/4 cups confectioners' sugar 1 1/2 cups finely crumbled chocolate sandwich cookies Instructions: Preheat the oven to 350 degrees F. Spray 2 (9-inch) cake pans with cooking spray and dust with flour. In a large bowl, using a hand-held mixer, combine the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the eggs and egg yolk, 1 at a time, and beat until well mixed, then add in the melted butter and combine. Next, add the buttermilk and beat until smooth, about 2 to 3 minutes. Add in the crumbled cookies and beat until incorporated. Pour the batter evenly into the cake pans and bake until a toothpick inserted in the center of the cake comes out clean, about 30 to 35 minutes. Remove from the oven and cool, on a rack, in the pans for 5 minutes. Turn the cakes out onto a rack and let cool completely. Frost with Cookies and Cream Cheese Icing and serve. In a large bowl with an electric mixer, blend the butter and cream cheese until smooth, about 3 minutes. Add the salt and vanilla. Add in the confectioners' sugar, 1/2 cup at a time, until smooth. Beat in the crumbled cookies. Frost the chocolate cookie cake when the cake has cooled. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40827,"Creamy Parsnip and Cauliflower Soup 1 tablespoon extra-virgin olive oil 1 small onion, chopped Kosher salt and freshly ground black pepper 2 cloves garlic, finely chopped 1 sprig fresh rosemary Pinch of freshly grated nutmeg 12 ounces parsnips, peeled and chopped, tough cores discarded, plus roasted parsnips, for serving 8 ounces cauliflower florets, plus roasted cauliflower, for serving 2 cups low-sodium vegetable or chicken broth 1/3 cup half-and-half or heavy cream 2 tablespoons chopped fresh chives Instructions: Heat the oil in a large wide pot over medium heat. Add the onion, a large pinch of salt and a few grinds of pepper; cook, stirring occasionally, until the onions are tender but not browned, about 10 minutes. Add the garlic, rosemary and nutmeg; cook until the garlic is softened, about 30 seconds more. Add the parsnips, cauliflower, broth and 2 cups water. Bring to a boil, reduce the heat to maintain a simmer, cover and simmer until the parsnips and cauliflower are tender, about 20 minutes. Cool 5 minutes. Carefully puree in batches in a blender until smooth, taking care not to fill the carafe more than half full per batch, or directly in the pot with an immersion blender. Reheat the soup over medium heat, stirring occasionally, until steaming. Stir in the half-and-half and adjust the seasoning with additional salt and pepper. Add a few splashes of hot water if the soup is too thick. Top with a piece of roasted cauliflower and roasted parsnip. Sprinkle with the chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 40828,"Vanilla Bean-Nutmeg Shake with Blackberry Swirl 1 pint fresh blackberries, plus more, for garnish 1/4 cup sugar 1/3 cup whole milk 10 ounces vanilla ice cream 1/2 vanilla bean, split and seeds scraped 1/8 teaspoon freshly ground nutmeg Instructions: Combine blackberries and sugar in a small saucepan and cook, over low heat, until slightly thickened and sugar is dissolved. Mash the blackberries slightly with a fork and let cool. In a blender, combine 1/3 cup milk, 10 ounces of ice cream, vanilla bean seeds and the nutmeg and blend until smooth. Fill a tall milkshake glass 1/3 of the way with some of the milkshake, add a few tablespoons of the blackberry puree, fill 1/3 of the way with more milkshake, then a few tablespoons of the puree and finish with the remaining milkshake. Use a straw to stir and swirl the mixtures together. Garnish with a few fresh blackberries and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40829,"Hot Garlic Potato Chips 4 Idaho potatoes, peeled 1 1/2 quarts vegetable oil, for frying 3 tablespoons butter 1 tablespoon pressed garlic 2 tablespoons shopped parsley 1 teaspoon salt 1/8 teaspoon freshly ground black pepper Instructions: With a mandoline or sharp knife, slice the potatoes about 1/16-inch thick. You should have about 6 cups. Place the potato slices in a large bowl and rinse with cold water until the water runs clean. Thoroughly dry the potatoes, first in a salad spinner, then on paper towels. This is important because any moisture left on the potatoes will cause the oil to splatter. Pour the oil into a 6-quart heavy bottomed, straight-sided saucepan, 8 to 10 inches in diameter. The oil should be 1 1/4 to 1 1/2- inches deep and the pan no more than a quarter full. This prevents any bubbling over when frying the potatoes. Heat the oil to 315 degrees on a deep-fat thermometer. (To check the temperature without a thermometer, drop a small piece of bread the size of a crouton into the oil. It should float to the surface and lightly brown in about 2 minutes) Carefully fry the potato slices in 2 or 3 batches until light brown and crisp. You will need to stir the potatoes with a slotted spoon almost constantly to ensure even cooking. Each batch should take 15 to 20 minutes to cook. (If the potatoes brown in much less time, the oil is too hot. This will result in a chip that is neither cooked through nor crisp.) As you remove each batch of crisp potato chips, place them on a cookie sheet lined with paper towels. When all the potatoes are done, place them in a mixing bowl large enough to hold them comfortably. Over a medium flame, heat the butter and garlic over the potatoes, add the chopped parsley, salt and pepper, and mix thoroughly with a rubber spatula. Be careful not to crush the chips. Serve hot. The chips can be made several hours in advance. Store in a tightly closed container and reheat in a 350 degree oven until hot. Toss with the seasoned garlic butter at the last minute. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 40830,"Goat Cheese and Sun Dried Tomato Profiteroles with Herb Oil 1/2 cup water 1/4 cup unsalted butter, cut into pieces Pinch salt 1/2 cup all-purpose flour 3 large eggs 3 tablespoons grated Parmesan Pinch freshly ground black pepper 8 ounces goat cheese, room temperature 1/4 cup cream 1/2 cup diced sun dried tomatoes Pinch salt and freshly ground black pepper 3/4 cup fresh mint leaves 3/4 cup fresh basil leaves 1 cup olive oil Pinch salt Freshly ground black pepper 1 cup chopped toasted walnuts, for garnish Instructions: Preheat the oven to 350 degrees F. Line a heavy large baking sheet with a silicon pad or parchment paper. Combine the water, butter, and salt in a heavy medium saucepan over medium heat. Bring to a boil, stirring until the butter melts. Add the flour and stir over medium heat for 1 minute. Cool for 5 minutes. Crack the eggs into a measuring cup. Use a wooden spoon to beat the eggs into the dough, 1 at a time. Stir in the Parmesan and pepper. Spoon 18 mounds of dough onto the prepared baking sheet, spacing 2 inches apart. Bake until the profiteroles are puffed and golden, about 45 minutes. Allow the profiteroles to cool completely.; Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Stir in the tomatoes, salt and pepper. Set aside.; Combine the herbs in a food processor and pulse to chop the herbs. With the machine running add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.; Using a serrated knife, cut off the top of the profiteroles. Fill each profiterole with a spoonful of the goat cheese mixture and return the top of the pastry. Place a few profiteroles on a serving plate, drizzle with herb oil, and sprinkle with walnuts. Serve.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 40831,"Cast Iron Blackened Grouper with Grilled Seasonal Asparagus, Morels, Roasted Fingerlings, and Watercress Cream Blackening Spice, recipe follows 2 pound grouper fillet 12 fingerling potatoes 8 peeled white asparagus 8 peeled green asparagus 1/2 pound fresh morel mushrooms 1/2 cup sugar snap peas (remove pods) 3 tablespoons unsalted butter 3 bunches watercress 2 cups heavy cream 4 tablespoons grape seed oil, divided 1 tablespoon black peppercorns 1 tablespoon coriander seed 1 teaspoon cayenne pepper 1 teaspoon Spanish paprika 2 lemons, zest, dried 2 oranges, zest, dried Salt and pepper Instructions: Preheat oven to 350 degrees Portion the grouper fillet into 4 equal portions, leaving the skin on. Place the fillet skin side down on a plate and generously rub the Blackening Spice onto the flesh. Set aside. Roast the fingerling potatoes in oven for 15 minutes or until they are fork tender. Peel and blanch the asparagus in salted boiling water until al dente. Saute the morels with the spring peas and butter until tender. Blanch, shock and puree the watercress in a blender with the cream and 2 tablespoons grape seed oil for a fine puree. Heat the remaining 2 tablespoons grape seed oil until it smokes and carefully place the grouper flesh side down and blacken the fish. Finish in the oven for 10 minutes. To finish the dish, reheat the asparagus on the grill. Bring the watercress cream to a simmer. Reheat the morels and peas. Reheat the fingerling potatoes. Place the asparagus on the plate, place the morels and peas on top of the asparagus. Place the fingerlings next to the vegetables. Place the grouper on the side of the vegetables and sauce. Garnish with a few watercress leaves. Prepare the blackening spice. Put all listed ingredients into a coffee grinder and grind for approximately 1 minute. Set aside. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 40832,"Spicy Cucumber Salad 4 cucumbers 2 teaspoons soy sauce 2 tablespoons white vinegar 2 tablespoons sugar 4 teaspoons sesame oil 1 teaspoon hot sauce Salt and pepper (to taste) Instructions: Peel cucumbers and cut them lengthwise. Scrape out seeds with small spoon, leaving hollow shells. Cut cucumbers crosswise into 1/4 inch strips. Combine soy sauce, vinegar, sugar, sesame seed oil, hot sauce, salt and pepper in a small bowl and mix well. Add cucumber and toss to coat each slice. Chill before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 40833,"Green cl Queso 2 tablespoons butter 2 onions, diced
   Two 15-ounce cans diced green chiles
   2 to 4 chipotle peppers in adobo, finely chopped
   4 pounds processed cheese, such as Velveeta, cut into chunks
   2 cans green cl enchilada sauce
   Instructions: Set a large skillet over medium heat and add the butter. Once melted, add the onions and cook until starting to soften, 2 to 3 minutes. Add the green chiles and chipotle peppers and cook for a minute. Add the cheese and let it melt. Add the enchilada sauce and give it all a stir. Transfer to a slow cooker to keep warm. ","[Rioja, Tempranillo, Garnacha, Barbera]" 40834,"Pina Punch 1 part Sauza? signature blue silver tequila 1 part DeKuyper? blueberry 1/2 part simple syrup 1/2 part lime juice 2 parts pineapple juice Instructions: Combine all ingredients into a shaker with ice and shake. Strain into glass over ice and serve. ","[Margarita, Paloma, Fruit Wine]" 40835,"Curry Cauliflower Pizza 1/4 cup apricot jam or orange marmalade 1 teaspoon freshly grated ginger
   1 teaspoon lime juice
   1 teaspoon fresh turmeric, grated, or 1/2 teaspoon ground turmeric
   1 teaspoon white wine vinegar
   1/4 teaspoon cayenne pepper Pinch ground cloves
   Kosher salt and freshly ground black pepper
   2 ounces unsalted butter, at room temperature 1 ounce cornstarch or all-purpose flour 1 cup milk
   1 1/2 cups grated Gruyere, plus more for topping pizzas
   1/2 teaspoon grated whole nutmeg
   Kosher salt
   1 head cauliflower 1/4 cup canola or coconut oil, plus more for frying
   2 teaspoons kosher salt
   A few cranks freshly ground black pepper
   1/2 teaspoon cumin seeds
   1/2 teaspoon fennel seeds
   1 tablespoon curry powder
   1 red cl (Fresno or red jalapeno), thinly sliced
   1 lime
   1 cup curry leaves 4 pieces naan, homemade or store-bought
   Instructions: To make a quick version of chutney, aka \jack up your jam,\ mix the apricot jam with the ginger, lime juice, turmeric, vinegar, cayenne, cloves, a pinch salt and a few cranks of ground pepper. For the Swiss fondue sauce: Add the butter and cornstarch to a medium saucepan. Turn the heat to medium-high and whisk until melted and bubbling. Add the milk a little at a time and continue whisking until the mixture thickens. Add the cheese, nutmeg and pinch of salt and whisk until melted. Cool until ready to use. For the curry cauliflower: Preheat the oven to 375 degrees F. Slice the cauliflower in half, and then quarters. Cut into 1/2-inch slices. (There will be smaller florets that fall or crumble off but keep those with the slices.) Set the cauliflower on a wide pan or baking sheet. Drizzle oil all over the cauliflower and make sure to get it on both sides. Sprinkle salt all over on both sides. Add pepper on top of each slice. Sprinkle cumin and fennel seeds all over. Cover with a lid or foil. Bake the cauliflower for 20 minutes. Remove the foil, then sprinkle the curry powder over the cauliflower and add the cl, gently tossing to combine. Bake, uncovered, until the cauliflower is tender but not too soft, another 10 to 15 minutes. Squeeze lime juice over the top and set aside to cool. Preheat oil in a deep fryer to 375 degrees F. Line a plate with a paper towel. Add the curry leaves to the oil and fry, in batches if needed, until crispy, about 15 seconds. Drain on the paper towel. Spread some of the cooled Swiss fondue sauce over each naan. Spoon some of the curry cauliflower over each pizza and top each piece with about 1 tablespoon grated Gruyere. Place on a sheet pan. Warm in the oven until the cheese has melted, 3 to 5 minutes. Drop about 4 to 5 spoonfuls of chutney around each piece of naan pizza and top with the fried curry leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40836,"Roasted Chicken with Polenta and Kale Chips 1 tablespoon extra-virgin olive oil, plus more for brushing 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds) 6 cloves garlic, chopped 2 tablespoons chopped fresh sage
   Kosher salt and freshly ground pepper 1 bunch kale, cut into large pieces (about 10 cups) 1 cup quick-cooking polenta 1/4 cup grated Parmesan cheese 2 tablespoons unsalted butter Instructions: Preheat the oven to 475? F. Lightly brush two rimmed baking sheets with olive oil. Toss the chicken with the garlic and sage on one baking sheet; season with 1/4 teaspoon salt and a few grinds of pepper. Toss the kale with the olive oil and 1/2 teaspoon salt on the other baking sheet. Roast the chicken skin-side up until cooked through and the skin is browned and crisp, about 30 minutes. Meanwhile, roast the kale, tossing halfway through, until browned and crisp around the edges, 15 to 17 minutes. Meanwhile, bring 5 cups water to a boil in a medium saucepan; add 1 teaspoon salt. Gradually whisk in the polenta. Reduce the heat to medium low and cook, whisking, until the polenta thickens, 6 to 8 minutes. Whisk in the Parmesan and butter. Serve the chicken with the kale and polenta. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 40837,"Lime Beer Cocktail 1 (6-pack) light beer 1 can frozen limeade 1 lime, sliced in half Instructions: Pour beer into a large pitcher. Add still-frozen limeade and stir to combine. (Stirring with a metal utensil can reduce foam.) Allow foam to settle. Squeeze half a lime into pitcher. Finely slice the other lime half and place into pitcher, for garnish. Pour into chilled glasses and serve cold. ","[Cerveza, Corona, Pacifico]" 40838,"Sea Trout Baked Whole in Sea Salt 1 sea trout, scaled and cleaned Sea salt and freshly ground black pepper Large bunch fresh fennel fronds and stalks 2 1/2 pounds coarse natural sea salt Instructions: Preheat the oven to 425 degrees F. Season the inside of the sea trout well with sea salt and pepper, and fill the gut cavity with the fennel fronds and stalks (unchopped).
   Cover the bottom of a large roasting tin with a layer of salt, 1/2-inch deep. Place the trout on top of the salt. Pile the rest of the salt over the fish so that it's completely covered by at least 1/2-inch all over. Don't worry if the head and tail protrude slightly. Sprinkle a little water over the salt.
   Bake for 40 minutes. To test if the fish is cooked, pierce with a skewer; if it comes out warm the fish will be ready. Peel off the salt crust, and the skin should come with it. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 40839,"Perfect Pulled Pork 1 1/2 teaspoons smoked paprika 2 teaspoons black pepper 1 teaspoon cayenne 1 5-pound boneless pork butt (shoulder) 1 teaspoon dried thyme 1 teaspoon garlic powder 1/2 teaspoon salt 1 cup water soft sandwich buns Instructions: Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender. Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 40840,"Green Bean Casserole 2 cans (10 3/4 ounces each) Campbell's? Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1 cup milk 2 teaspoons soy sauce 1/4 teaspoon ground black pepper 8 cups cooked cut green beans 2 2/3 cups French's? French Fried Onions Instructions: Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole. Bake at 350 degrees F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40841,"Apple-Habanero Jelly 6 cups raw apple cider 5 cups sugar 1 packet pectin 2-3 habanero peppers Instructions: Put the cider in a large nonreactive pan and set over medium-high heat. Chop the peppers coarsely. Once the cider comes up to a simmer, add the peppers. Steep until you get the desired heat extraction; this should only take a couple of minutes. Strain the cider through cheesecloth (the more layers, the clearer your jelly; I don't mind it a little cloudy), and return to the pan. Turn the heat back on.
   Mix the pectin with 1/4 cup of the sugar. Whisk into the cider thoroughly. Bring the cider to a full rolling boil. Add the sugar, stirring well to mix. Bring once again to a full rolling boil for one full minute, stirring constantly.
   Remove from heat, and skim away any foam. Ladle into sterilized jars, leaving 1/8 of headroom. Process using normal water-bath method. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 40842,"Spicy Peanut Sauce 1/4 cup creamy natural peanut butter 2 tablespoons hoisin sauce
   1 tablespoon soy sauce
   1 tablespoon sriracha hot sauce 1 teaspoon fresh lime juice
   1 medium clove garlic, grated
   Instructions: Whisk together the peanut butter, hoisin, soy sauce, sriracha, lime juice and garlic in a medium bowl. Whisk in 4 tablespoons water. The sauce should be a thick enough to coat the back of a spoon but still drip off lightly. Add another tablespoon or two of water if the sauce needs thinning. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40843,"Fresh Fava Beans with Pecorino Cheese 4 pounds fresh, young unshelled fava beans 1 pound young, fresh sheep's milk cheese, such as pecorino dolce, pecorino, or fresh ricotta Extra virgin olive oil Fresh lemon wedges Fresh ground pepper and coarse sea salt Italian bread with a good crust, such as ciabatta Instructions: Shell the favas and discard pods. Drop beans into boiling salted water and cook for 1 to 2 minutes. Drain and immediately plunge into ice water. Drain again and remove tough outer skin from each bean. Place beans in a bowl. Serve with slices of good fresh cheese, a drizzle of olive oil, 1 to 2 drops of lemon juice, freshly ground pepper and a few grains of salt along with a slice of good crusty peasant bread. ","[Pinot Grigio, Vermentino, Gavi, Friulano]" 40844,"Peruvian Fish Ceviche 1 1/4 pounds fish fillets (sea bass, sole, or flounder), cut on the bias into 1-inch dice 1 quart water, boiled and chilled 1 red onion, cut in 1/2 lengthwise and sliced thin 1 aji amarillo, rib and seeds removed, diced 1 clove garlic Salt and pepper 1/4 cup fresh lime juice 1/4 cup fresh lemon juice 2 teaspoons finely chopped cilantro leaves 2 ears corn, cut in 1/2 1 sweet potato, sliced 1/4-inch thick 2 tablespoons canola oil 1 head butter lettuce Japanese seaweed, for garnish Instructions: Have grill pre-greased and preheated to medium-high. Place fish in a non-reactive bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water. Add onions to remaining chilled water and let soak. Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste. Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes. Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes. When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 40845,"Snack Mix Brownies Nonstick cooking spray, for the pan and parchment One 18-ounce box brownie mix, such as Duncan Hines (plus required ingredients)
   2 cups snack mix, such as Traditional Savory Chex Mix
   Instructions: Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray. Line the pan with parchment paper and spray again. Prepare the brownie batter according to the package instructions. Gently fold in 1 cup of the snack mix. Pour the batter into the prepared pan and spread to the edges. Sprinkle the top of the batter with the remaining 1 cup snack mix. Bake until the brownies are set, the surface is crackly and the snack mix is golden brown, 35 to 40 minutes. Let the brownies cool completely before slicing. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 40846,"Harvest Margarita 2 ounces tequila, such as Patron reposado tequila 1 1/2 ounces chilled Spiced Simple Syrup, recipe follows 1/2 ounce freshly squeezed lime juice Few dashes bitters Ice Lime wedge, for garnish 1 cup sugar 8 whole allspice berries 8 whole cloves 3 cinnamon sticks 1-inch piece fresh ginger, peeled and coarsely chopped Instructions: Combine the tequila, simple syrup, lime juice, bitters and ice in a cocktail shaker and shake for 10 seconds. Serve straight up or on the rocks with a lime wedge for garnish. Combine the sugar, 1 cup water, allspice, cloves, cinnamon and ginger in a small saucepan. Bring to a boil and cook until the sugar is completely melted. Remove from the heat and let steep for 1 hour. Strain into a small bowl, cover and refrigerate until cold. ","[Tequila, Mezcal, Cava, Moscato]" 40847,"Chocolate Eclairs 2 cups whole, 2 percent fat, or 1 percent fat milk 1/2 vanilla bean, split lengthwise 6 egg yolks 2/3 cup sugar 1/4 cup cornstarch 1 tablespoon cold unsalted butter 1 cup water 8 tablespoons (1 stick) unsalted butter 1/2 teaspoon salt 1 1/2 teaspoons sugar 1 cup all-purpose flour 3 eggs, plus 1 extra, if needed 1 egg 1 1/2 teaspoons water 1/2 cup heavy cream 4 ounces semisweet chocolate, coarsely chopped Instructions: Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using. Pastry: Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated. Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths. Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full). Glaze: In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use. Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40848,"Italian Sausage Roasted Pork 5 large garlic cloves, crushed with a press 2 teaspoons fennel seeds 1 teaspoon sweet paprika 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 (18.4-ounce) whole pork tenderloins, patted dry 1 (14-ounce) package Del Monte? Kabob Kit Instructions:
2. Preheat the oven to 425°F.
3. In a small bowl, mix the garlic, fennel, paprika, 2 tablespoons oil, 1 teaspoon salt, and ½ teaspoon pepper. Rub all over both pork tenderloins and place in a half sheet pan, spacing 2 inches apart. Scatter the kabob vegetables all around, drizzle with the remaining tablespoon oil, and sprinkle with salt and pepper.
4. Roast until browned and a meat thermometer inserted in the thickest part of the pork registers 145°F, about 25 minutes.
5. Transfer the pork and vegetables to a serving dish and drizzle the pan juices all over. Let stand at least 10 minutes before slicing and serving. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 40849,"Fresh Apple Cake 2 tablespoons unsalted butter, softened 3 cups plus 2 tablespoons all-purpose flour
   2 cups granulated sugar
   1 1/2 cups vegetable oil
   3 large eggs
   1/2 cup orange juice
   1 teaspoon vanilla extract
   1 teaspoon baking soda
   1/2 teaspoon ground cinnamon
   1/2 teaspoon kosher salt
   2 to 2 1/2 cups peeled, cored and finely diced sweet apples 1 cup walnuts, finely chopped
   3/4 cup granulated sugar 6 tablespoons (3/4 stick) unsalted butter
   1/3 cup buttermilk
   1/2 teaspoon baking soda
   Instructions: For the cake: Preheat the oven to 325 degrees F. Mix together the softened butter with 2 tablespoons of the flour to make a paste. In a 10-inch Bundt pan, paint on the flour and butter paste with a pastry brush until the pan is well coated. Using an electric mixer, beat the sugar, oil and eggs until smooth. Add the orange juice and vanilla extract and mix well. In another bowl, sift together the baking soda, cinnamon, salt and remaining 3 cups flour. Add the flour mixture to the sugar mixture and continue to beat well. Stir in the apples and walnuts. Pour the batter into the pan and bake until a toothpick inserted in the cake comes out clean, about 1 hour 30 minutes. Remove the cake from the oven and let it cool in the pan for 15 minutes. Turn the cake out onto a cake plate. For the glaze: Combine the sugar, butter, buttermilk and baking soda in a large saucepan and bring to a boil. Boil the mixture until it thickens slightly and begins to turn a light brown, 5 to 10 minutes. Remove from the heat. Using a toothpick, punch 15 to 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 40850,"Panko Chicken Nuggets 1 large egg 1/3 cup buttermilk 1 pound boneless skinless chicken breast, cut into bite-size pieces 1 1/2 cups panko bread crumbs 1/4 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon Italian seasoning Salt and pepper 1/2 cup canola or vegetable oil Ranch, honey mustard or barbecue sauce for dipping, optional Carrot, cucumber and or celery sticks, optional Instructions: Whisk the egg and buttermilk in a medium bowl. Soak chicken pieces in egg mixture while you gather remaining ingredients. Meanwhile, in another shallow bowl combine panko with paprika, garlic powder, Italian seasoning, and salt and pepper, to taste. Set a rack on a cookie sheet lined with paper towels. Heat oil in a large skillet over medium heat. Lift chicken from buttermilk, letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides. Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for 5 minutes per side. Transfer chicken to the rack to cool. Place in sealed container. Pack in a lunch box with their favorite veggies and ranch, honey mustard or barbecue sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 40851,"Gluten Free Fudge Crinkles 1 box (15 oz) Betty Crocker? Gluten Free devil's food cake mix 1 box (4-serving size) gluten free chocolate instant pudding and pie filling mix 1/2 cup butter, melted
1 egg 1/4 cup water 1 teaspoon gluten free vanilla Sugar Instructions: Heat oven to 350 degrees F. In large bowl, mix dry cake mix and dry pudding mix. Add melted butter, egg, water and vanilla; stir until soft dough forms. Shape dough into 1 1/4-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart; flatten slightly. Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store tightly covered.
Tip: Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 40852,"German Potato Salad with Bacon 1 pound red bliss or creamer potatoes 1/2 teaspoon mesquite liquid smoke
2 cloves garlic, smashed
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1 red bell pepper
8 strips bacon, chopped
1/4 cup apple cider vinegar
2 tablespoons sugar
1 1/2 teaspoons whole-grain mustard
Dash of hot Hungarian paprika
1/2 cup gently chopped fresh curly parsley
4 scallions, finely chopped
Instructions: In a large pot, add the potatoes, liquid smoke, garlic, a nice pinch of salt, a few grinds of pepper and water to just cover. Bring to a boil, then lower to a simmer. Cook until the potatoes are fork-tender all the way through, about 15 minutes. Drain in a colander and rest the colander over the top of the empty pot to allow the heat to dry the potatoes. Once cool enough to handle but still warm, cut the larger potatoes in quarters and the others in half to make all the same general bite size. Some may not need to be cut at all. Add to a large mixing bowl. If using a gas stove, place the pepper directly over a medium flame and allow to char on one side, then rotate until the entire pepper is black and charred. If you don't have a gas stove, roast the pepper on a baking sheet under the broiler or at the highest temperature of your oven. Carefully watch to rotate the pepper and char on all sides. Remove to a resealable plastic bag and close, allowing it to steam for 5 minutes to loosen the skin. Once cool enough to handle, remove the seeds and charred skin and chop the pepper. Set aside. In a large pan on medium heat, add the bacon and cook, stirring, until crisp, about 8 minutes. Remove with a slotted spoon to a plate, leaving the fat in the pan. Add the vinegar, sugar, mustard, paprika, a pinch of salt and a few grinds of pepper to the still-hot pan. Cook at a rolling simmer until the sugar and salt dissolve, about 2 minutes. Add the potatoes and toss until they soak up the vinegar mixture. Transfer the potatoes back to the large bowl. Add the red peppers, bacon, parsley and scallions and toss. Pour into a serving bowl and serve warm or cold. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40853,"Super Quick White Bean Dip 1 (19-ounce) can white beans, drained and rinsed 3 jarred or canned anchovies, rinsed and patted dry 3 tablespoons lemon juice 1 tablespoon extra-virgin olive oil Cracked black pepper Instructions: Place all ingredients in a food processor. Pulse until well combined. Taste and adjust seasonings. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 40854,"Pork Chops and Apple Sheet Pan Dinner 4 small parsnips, peeled and halved lengthwise (large pieces quartered) Extra-virgin olive oil Kosher salt and freshly ground black pepper 5 sprigs fresh thyme
1 Honeycrisp apple Pinch ground cinnamon Two 1-inch-thick, bone-in pork chops (1 to 1 1/4 pounds total) 1 tablespoon Dijon mustard 1/2 teaspoon herbes de Provence Fresh parsley leaves for garnish Instructions: Position a rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with parchment paper. Place the parsnips in the center of the baking sheet and drizzle generously with olive oil, sprinkle with salt and pepper and toss with 3 sprigs of thyme. Spread the parsnips into an even layer leaving an empty space on both sides. Roast until the parsnips become tender and begin to brown in spots, about 20 minutes. Use tongs to give the parsnips another toss. Remove the baking sheet from the oven and push the parsnips closer together in the center of the pan. Core the apple and cut it into 1/2-inch-thick slices. Place the apples on one side of the parsnips, drizzle with olive oil and sprinkle with the cinnamon. Pick the leaves from the remaining 2 sprigs thyme and sprinkle them on top of the apples. Lay the pork chops on the other side of the parsnips and brush with the Dijon mustard. Sprinkle each chop with the herbes de Provence and a pinch of salt and pepper. Return the baking sheet to the oven and roast until the apples are soft, the parsnips are completely tender and golden brown, and the pork chops read an internal temperature of 145 degrees F, about 20 minutes more. Divide evenly between two plates, top the apples with the parsley leaves and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 40855,"Lemon Tea Cake 1/2 cup (1 stick) unsalted butter, softened, plus more for greasing 1/2 cup sugar 2 eggs 1 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt Juice and zest of 1/2 lemon 3/4 cup confectioners' sugar Zest and juice of 1/2 lemon Instructions: For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch-square pan. Cream the butter and sugar in a medium bowl until light and fluffy, using a hand mixer (about 3 minutes). Add the eggs one at a time while mixing, and then add the vanilla. Sift together the flour, baking powder and salt in a small bowl. Add half the flour to the butter mixture and combine. Add the lemon juice and zest, mix, and add the remaining flour, mixing again to combine. Pour into the prepared pan. Bake until the cake springs back when lightly pressed, about 20 minutes. For the glaze: Combine the confectioner's sugar, lemon zest and lemon juice and mix well. Mix until thoroughly incorporated. Pour over the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 40856,"Sunny's Easy OG Sugar Donuts 1/2 cup whole milk, warmed 2 tablespoons granulated sugar, plus more for coating, optional 1 tablespoon active dry yeast 2 tablespoons salted butter, melted 1 teaspoon vanilla bean paste 1 large egg, at room temperature, whisked 2 cups all-purpose flour, plus additional for dusting Kosher salt Peanut or canola oil, for greasing the bowl and frying Nonstick cooking spray, optional Cinnamon sugar or Vanilla, Strawberry or Maple-Bacon Glazes, recipes follow 2 cups confectioners\u2019 sugar Pinch kosher salt 1 teaspoon vanilla bean paste 1/4 cup whole milk (enough to loosen to a slow drip) 2 cups confectioners\u2019 sugar Pinch kosher salt 1/2 cup freeze-dried strawberries, crushed to a powder 1 teaspoon vanilla bean paste 1/4 cup whole milk (enough to loosen to a slow drip) 2 cups confectioners\u2019 sugar Pinch kosher salt 1 teaspoon maple extract 1/4 cup whole milk (enough to loosen to a slow drip) 6 strips bacon, crisped and finely chopped to tiny bits Instructions: Mix the wet. In a 2-cup liquid measuring cup, add the milk and whisk in the granulated sugar to dissolve. Sprinkle the yeast over the top and let rest until it dissolves and puffs up, about 5 minutes. Add the butter, vanilla paste and egg and whisk to combine. Mix the dry. In a stand mixer fitted with the paddle attachment, add the flour and a pinch of salt and mix to combine. Make the dough. Starting on low speed, slowly add the wet mixture to the dry. Once all of the liquid is incorporated, remove the paddle and replace it with the dough hook. Turn the speed up and watch as the dough comes together; it will eventually release from the sides of the bowl. Let the mixer knead the dough until it looks smooth and is slightly sticky, about 5 minutes. Stop and let the dough relax for about 5 minutes. Let the dough rise. Coat the bottom and sides of a large mixing bowl with oil or cooking spray. Remove the dough and gently shape into a ball. Place the dough in the prepared bowl and turn the dough over to fully coat with the oil. Cover the bowl with a clean kitchen towel and let rest at room temperature until it rises by more than double, about 1 hour. Shape the donuts and rest. Cut parchment paper into 5- or 6-inch squares and arrange in a single layer on a sheet pan. Gently push your fist into the center of the dough to release the air. Pick up the dough and place it on a lightly floured surface. (I\u2019ve even used parchment with no flour!) Cut the dough into 10 to 12 even parts and gently roll each piece into a ball. Use your hand to press down on the dough to flatten each ball into a circle about 4 inches in diameter. Punch out a hole in the center of each circle using a bottle cap (from your oil bottle, a condiment jar, etc.). Place the donuts and donut holes on the parchment squares and cover with a kitchen towel or plastic wrap sprayed with cooking spray. Set the donuts aside to let rise at room temperature for 1 hour. Fry the donuts and prepare the toppings. Pour at least 4 inches of oil into a large Dutch oven. Heat the oil to 325 degrees F. Meanwhile, fit a baking sheet with a wire rack and set aside. If making sugar donuts, add granulated or cinnamon sugar to a large bowl and set aside. If glazing the donuts, have the glazes prepared in bowls. Fry the donuts in small batches, starting with the donut holes to gauge the oil temperature. The donut holes should fry to a golden color, flip on their own and float in about 2 minutes. For the whole donuts, working with one donut at a time, gently invert the donut into the oil so the parchment paper side is up. Gently peel the parchment paper away from the dough. Repeat with the remaining donuts, adding only a few donuts to the oil at a time. Once the donuts float and the bottoms are golden, flip and cook until the other side is golden, 2 to 4 minutes. Allow the oil to come up to room temperature between batches. For sugar donuts, remove the donuts from the oil with a slotted spoon, then allow the oil to drip off, and put directly into the bowl of sugar. Roll to coat, or use a clean spoon to spoon sugar onto the donut and a fork to gently flip the donut so the other side can be coated in sugar. Remove and let cool slightly on the wire rack. Serve warm. For glazed donuts, remove the donuts from the oil with a slotted spoon, then allow the oil to drip off and place on the wire rack to let cool enough to handle. Drizzle the glaze over the donuts on the wire rack or, working with one donut at a time, gently dip one side into the glaze, then turn right side up and return to the rack. For the Maple-Bacon glazed donuts, sprinkle bacon bits over the top right after coating and before the glaze sets. In a medium bowl, add the confectioners' sugar, salt, vanilla and milk and whisk until smooth. Set aside. In a medium bowl, add the confectioners' sugar, salt, strawberry powder, vanilla and milk and whisk until smooth. Set aside. In a medium bowl, add the confectioners' sugar, salt, maple extract and milk and whisk until smooth. Set aside. Save the chopped bacon as a garnish after glazing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40857,"Purple Potatoes with Rosemary and Olives 1 pound baby purple potatoes, scrubbed Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 to 3 teaspoons fresh rosemary leaves, chopped 1/4 cup pitted kalamata olives, cut into thin slivers Instructions: Put the potatoes in a large saucepan with enough water to cover by 2 inches; season with salt. Bring to a boil over high heat, and then reduce the heat to maintain a steady simmer. Simmer until a paring knife just pierces through the potatoes, 20 to 25 minutes.
Meanwhile, combine the oil and rosemary in a small skillet. Heat over medium heat until the rosemary sizzles; cook until fragrant, about 1 minute, and then remove from the heat and let stand.
Drain the potatoes. When cool enough to handle, use a thin-bladed sharp knife to cut each in quarters. Very gently toss with the rosemary oil and olives. Season with salt and pepper. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 40858,"Sun-dried Tomato Pesto Crostini 1/2 cup store bought sun-dried tomato pesto 1 yellow tomato, sliced 8 slices French or Italian bread, toasted Instructions: Top toast with sun-dried tomato pesto and yellow tomato slices. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 40859,"Frozen Yogurt with Chocolate Toffee Bits 2 cups plain or raspberry yogurt 1/2 teaspoon vanilla extract or 1/2 vanilla bean, split 1 1/4 cups simple syrup (equal parts sugar and water brought to a boil and cooled) 1/2 cup chocolate covered toffee bits Instructions: In a bowl, whisk together the yogurt, vanilla, and simple syrup. Chill 30 minutes, remove vanilla bean (if using) then turn in an ice cream freezer. Place in a frozen mixing bowl and fold in the chocolate covered toffee bits. Serve. ","[Chardonnay, Moscato, Riesling]" 40860,"Patriotic Berry Trifle 1/4 cup plus 2/3 cup sugar 1/4 cup fresh lemon juice 1/4 teaspoon almond extract 1 premade angel food cake, cut into 1-inch slices 1 pound cream cheese, at room temperature 2 cups heavy cream, at room temperature 2 pints blueberries 2 pints strawberries, hulled and sliced Instructions: Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract. Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes. Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream. Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 40861,"Cuban Roasted Pork Leg: Pernil 12 garlic cloves 1 tablespoon coarse salt 6 sprigs fresh oregano leaves 1/2 cup Delicioso Adobo, recipe follows 1 cup store-bought Mojo sauce 2 cups orange juice 4 limes, juiced 1 (14 to 16-pound) bone-in whole fresh pork leg 1 tablespoon lemon pepper 1 tablespoon garlic powder 1 tablespoon onion powder or flakes 1 tablespoon dried oregano 1 tablespoon dried parsley flakes 1 tablespoon achiote powder 1/2 tablespoon ground cumin 1 tablespoon salt Instructions: Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle the salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. (This can also be done using a mortar pestle; smash the garlic halves before placing them in the mortar.) Add the oregano, chop it into the garlic paste and mix together. Put the garlic paste in a large bowl. Add the Adobo, Mojo, the orange and lime juices. Mix well to combine. Place the pork in a roasting pan and using a sharp knife, score the surface of the meat in a crosshatch pattern. Pour the marinade over the pork, being sure it gets into the incisions and penetrates the meat. Cover and marinate in the refrigerator for at least 4 hours or up to 1 day in the refrigerator, covered and turning it once or twice. Preheat the oven to 450 degrees F. Uncover the pork and allow the meat to stand at room temperature for 30 minutes before cooking. Roast the pork for 30 minutes. Lower the oven temperature to 350 degrees F. and continue to roast until the meat is falling apart and an instant-read thermometer reaches 160 degrees F when inserted into the thickest part of the pork. Baste with the marinade every 30 minutes. Total roasting time will be approximately 5 to 5 1/2 hours. Remove from oven and let it stand at room temperature 20 to 30 minutes, covered loosely with a foil, before cutting it in slices. Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes. Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks. ","[Syrah, Tempranillo, Garnacha, Barbera]" 40862,"California Rolls 3 1/3 cups rice 5 1/3 tablespoons vinegar 5 tablespoons sugar 3 tablespoons salt 10 sheets seaweed, halved 1/2 pound imitation crab, cut into long, thin pieces 1/4 cup mayonnaise 1 cucumber, peeled, seeded, and julienne 1 avocado, peeled, seeded, and cut into long, thin pieces Sesame seeds Instructions: Wash the rice until the water rinses clear. Drain the rice in a colander and let it stand for 30 minutes. Place the rice in a pot or rice cooker, and add 4 cups of water or follow the instructions on a rice cooker. Bring the water to a boil. Reduce the heat to a simmer and cover the pot. Cook for 15 minutes. Remove the cover, place a damp towel over the rice, and let cool for 10 minutes. You can find sushi vinegar prepared at a grocery story or you can easily make it by pouring the vinegar, sugar and salt into a pan under low heat until the sugar and salt are dissolved. If you like sweeter vinegar, just add more sugar. Pour sushi vinegar over cooked rice and mix it gently. You can do this in a wooden bowl for making sushi rice or in your rice cooker by turning off the cooker and pouring the vinegar and mixing gently and evenly and leaving it until it cools down to room temperature. The lid should remain open. Cover a makisu (sushi rolling mat) with plastic wrap. Place half of a sheet of the seaweed over the plastic on the mat. Place a handful of rice across the seaweed and spread it evenly over the seaweed. Toss the imitation crab with the mayonnaise in a small bowl. Place some of the imitation crab meat meat along the center of the rice. Add some cucumber and avocado along the center of the rice. Using the mat and plastic wrap, roll the rice around the filling and press lightly to seal. Remove the mat and plastic wrap and sprinkle the roll with sesame seeds. Cut the sushi roll into bite sized pieces. Repeat with the remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 40863,"Brothy Clams and Chorizo 2 tablespoons olive oil 1/2 pound Spanish chorizo sausage, diced 1 large fennel bulb, diced 1 large Spanish onion, diced 4 cloves garlic, grated or minced 1 teaspoon pimenton (smoked Spanish paprika) Pinch crushed red pepper 2 cups clam juice 1 cup dry white wine 3 dozen littleneck clams, scrubbed clean 4 tablespoons fresh parsley leaves, roughly chopped 2 tablespoons (1/4 stick) unsalted butter 1 lemon, zested and juiced Loaf crusty bread, for serving Instructions: In a large high-sided saute pan with a lid, heat the olive oil over medium-high heat. Add the chorizo, cooking until it has let off some of its fat and the oil is colored by its spices, 3 to 5 minutes. Add the fennel and onions and cook until softened and fragrant, about 4 minutes. Next, add the garlic, pimenton and crushed red pepper and cook for 1 additional minute. Add the clam juice and white wine and bring the mixture to a boil. Add the clams into the broth. Cover and cook until the clams open up, 5 to 6 minutes. Discard any clams that don't open up. After the clams have opened, add the parsley, butter, lemon zest and juice. Plate the clams with plenty of the liquid and serve with a piece of crusty bread to sop up all the delicious broth! ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 40864,"White Hot Chocolate 2 Ways 3 cups cold whole milk 6 ounces white chocolate, chopped 1 teaspoon pure vanilla extract Add-Ins: Orange: 1 tablespoon orange liqueur, such as Cointreau Candied orange peel, for garnish White Russian: 2 teaspoons vodka 1 teaspoon coffee liqueur, such as Kahlua Whipped cream, for garnish Crushed chocolate-covered espresso beans, for garnish Instructions: For the base: Bring the milk and white chocolate to a slow boil in a small saucepan, whisking until the chocolate is melted and smooth. Remove from the heat and stir in the vanilla. Mix in add-ins as desired, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 40865,"Asian Rice-Stuffed Chicken 1/2 cup sushi rice 2 teaspoons sesame seeds 2 tablespoons vegetable oil, plus more for drizzling 1 shallot, finely chopped 1/4 cup chopped canned water chestnuts (drained) 4 teaspoons finely chopped peeled fresh ginger 1 tablespoon plus 1 teaspoon low-sodium soy sauce 2 teaspoons honey 2 scallions, thinly sliced Kosher salt and freshly ground pepper 4 skinless, boneless chicken breasts (about 8 ounces each) Instructions: Preheat the oven to 450 degrees F. Cook the rice as the label directs. Transfer to a medium bowl. Toast the sesame seeds in a medium nonstick skillet over medium-high heat, stirring occasionally, until browned, 3 to 5 minutes. Add to the rice. Return the skillet to medium-high heat. Add the vegetable oil, then add the shallot, water chestnuts and ginger. Cook, stirring, until the shallot is tender and lightly browned, about 3 minutes. Add to the rice. Mix 1 tablespoon soy sauce with 1 teaspoon honey until smooth. Stir into the rice along with half the scallions; season lightly with salt and pepper. Halve each chicken breast horizontally, cutting three-quarters of the way through. Open the chicken like a book; season with salt and pepper. Divide the rice among the chicken, firmly pressing the mixture together on one side of each breast. Fold the chicken halves back together and secure with a few toothpicks. Rub with the remaining 1 teaspoon each soy sauce and honey; season with salt and pepper. Transfer the chicken to a baking sheet. Drizzle with vegetable oil and roast until a thermometer inserted into the stuffing registers 165 degrees F, 20 to 25 minutes. Discard the toothpicks and sprinkle the chicken with the remaining scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 40866,"Split Pea Burgers 1 tablespoon olive oil, plus 1 to 2 additional tablespoons for sauteing 1/2 cup chopped onion 1/2 cup chopped bell pepper Kosher salt and freshly ground black pepper 2 teaspoons minced garlic 4 ounces mushrooms, sliced 3 cups vegetable broth 1 cup dry split peas, picked and rinsed 1/2 cup dry brown rice 1 teaspoon ground coriander 1 teaspoon ground cumin 3/4 cup plain dry bread crumbs, plus 1/4 cup for coating Instructions: Heat 1 tablespoon olive oil in a large (4 to 6-quart) saucepan over medium heat. Add the onion and bell pepper along with a generous pinch of salt. Sweat for 5 minutes or until the onions are soft. Add the garlic and mushrooms and continue to cook for another 4 minutes. Add the broth, peas, rice, coriander and cumin. Increase the heat to high and bring to a boil. Decrease heat to low, cover and cook at a simmer for 1 hour or until the rice and peas are tender. Remove from the heat and gently pour the mixture into the bowl of a food processor and process until just combined.* Do not puree. Pour this mixture into a bowl and stir in the 3/4 cup of bread crumbs. Season, to taste, with salt and freshly ground pepper. Refrigerate for 30 minutes. Shape the mixture into patties and dredge on each side in the remaining 1/4 cup of bread crumbs. Heat 1 tablespoon of olive oil in a medium saute pan over medium heat. Add 2 burgers at a time and saute until brown on each side, approximately 3 to 4 minutes per side. To grill, cook on high for 3 to 4 minutes per side as well. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40867,"Cool as a Cucumber Soup with Buttermilk, Dill, and Vermouth Shrimp 3 pounds European cucumbers or regular cucumbers 1/4 cup salt 1 quart buttermilk 2/3 cup chopped fresh dill (plus dill for garnish) 3 tablespoons unsalted butter 1/2 cup shallots, minced fine 1/2 pound fresh shrimp, peeled and cut into 1/2-inch pieces 1 cup dry vermouth Dill vinegar or red wine vinegar Salt and freshly ground black pepper 1/2 cup razor red tomatoes (see Cook's Note) 1/2 cup peeled, seeded, and chopped tomatoes Instructions: Peel the cucumbers. Using a small spoon, or a melon baller, scrape the seeds out. Cut into 1/2-inch pieces; toss the cucumbers with the salt and transfer to a colander set over a bowl. Refrigerate for 2 to 3 hours or overnight.
Transfer the cucumbers to a blender or food processor, discarding all exuded juices. Puree until smooth; pass through a food mill if desired. Whisk in the buttermilk and dill; set aside.
Melt the butter in a saute pan over medium heat. When the butter foams, add the shallots and cook 30 seconds. Add the shrimp and stir over medium heat, 10 to 15 seconds. Add the vermouth, bring to a boil, and immediately strain into the reserved cucumber soup. Spread the shrimp and shallot mixture on a plate to cool, then refrigerate. Chill the soup.
To serve: Adjust the consistency of the soup with more buttermilk if necessary. Season with vinegar, salt (add sparingly; it probably won't need much), and pepper to taste. Divide the shrimp between the chilled soup plates. Ladle the soup over the shrimp and garnish with red onion, chopped tomatoes, and bits of dill strewn about. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 40868,"Sticky Rice 3 cups sticky rice (also called glutinous or sweet rice) Instructions: Soak the rice in a medium bowl with enough cold water to cover by 2 inches for at least 8 hours or overnight. 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 the basket with two layers of damp cheesecloth or a damp lint-free linen towel. Drain the rice, spread it in an even layer in the basket and poke a few holes halfway through the layer. Cover the basket, insert it in the pot and steam for 25 minutes (see Cook\u2019s Note).
Uncover the basket, securely hold an upside-down plate against the top of the rice and carefully flip the plate and basket. Set the plate on a work surface, lift off the basket and peel off the cheesecloth from the rice. Line the basket with the cheesecloth, then slide the rice onto the cheesecloth.
Cover the basket, insert it in the pot again and steam until the rice is tender, about 20 minutes. Serve right away or keep warm over low heat for no longer than about 2 hours or the rice will harden and become inedible.
","[Sparkling Shiraz, Pinot Grigio, Sauvignon Blanc, Ros]" 40869,"Jen's Sweet Potato Bisque 1 tablespoon butter 1 tablespoon olive oil 1/2 small onion, diced 2 cloves garlic, minced Salt and freshly ground black pepper, for seasoning, plus 1 1/2 teaspoons salt 1 cup frozen corn, thawed 1 1/2 pounds sweet potatoes, peeled and diced 2 cups chicken broth 2 cups apple juice 2 teaspoons poultry seasoning (recommended: Savory Spice Shop s Sage and Savory Stuffing Seasoning) 1/2 teaspoon finely ground white pepper 1/8 teaspoon ground allspice 1/8 teaspoon cayenne pepper 1/2 cup heavy cream Sage and Savory Croutons, for serving, recipe follows 1 cup cubed French bread 2 tablespoons olive oil 1 teaspoon poultry seasoning (recommended: Savory Spice Shop s Sage and Savory Stuffing Seasoning) Instructions: Add butter and oil to a large saucepan over medium-high heat. Once the butter foams, add the onion and garlic and saute until soft, about 3 to 4 minutes. Season with salt and pepper, to taste. Add the corn and cook for 1 more minute. Add the sweet potatoes, chicken broth, apple juice, 2 teaspoons seasoning, white pepper, remaining 1 1/2 teaspoons of salt, allspice, and cayenne. Bring to a boil, then reduce the heat and simmer until the potatoes are cooked through and fork tender, about 20 minutes. Use an immersion blender and puree the bisque until smooth. Taste for seasoning, then stir in the heavy cream. Rewarm over low heat. Transfer to serving bowls and garnish with Sage and Savory Croutons. Heat olive oil in saucepan over low heat. Carefully add the bread to the saucepan and toss until browned. While browning, sprinkle with poultry seasoning. Transfer to a bowl and set aside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40870,"Chipotle Tartar Sauce 1/2 cup mayonnaise 2 tablespoons chopped pickles or cornichons
1 tablespoon capers
1 tablespoon white wine vinegar
1 teaspoon grain mustard
1 teaspoon chipotle powder
Salt and freshly ground black pepper Instructions: Put the mayonnaise, pickles, capers, vinegar, mustard, chipotle and some salt and pepper in a food processor and process until smooth. Reserve for serving. ","[Rioja, Tempranillo, Garnacha]" 40871,"Dulce De Leche Sandwich Cookies 3 sticks unsalted butter, at room temperature 1 cup confectioners' sugar 2 tablespoons granulated sugar 1 teaspoon grated orange zest 1/2 teaspoon pure vanilla extract 3 1/4 cups all-purpose flour, plus more for dusting 1/4 teaspoon salt 1 1/2 cups dulce de leche Instructions: Beat the butter, confectioners' sugar, granulated sugar and orange zest in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla and beat until smooth. Combine the flour and salt in a medium bowl, then add to the butter mixture and beat until incorporated. Scrape down the sides of the bowl, then mix for an additional 20 seconds. Wrap the dough in plastic wrap and refrigerate for 30 minutes. On a lightly floured surface, roll out the dough until it\u2019s 1/4 inch thick. Using a 3-inch round cookie cutter, punch out as many circles as you can. Arrange the circles on 2 parchment-lined baking sheets. Gather the scraps, reroll and cut out more circles. If the dough starts to get soft, return to the refrigerator. Preheat the oven to 325? F. Using a 3-inch cookie stamp, mark each cookie. Refrigerate at least 15 minutes.
Bake the cookies until lightly golden around the edges, about 10 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Spoon the dulce de leche into a pastry bag and snip a corner. Pipe the dulce de leche on half of the cookies, making sure to pipe the filling on the side without the stamp. Top each with another cookie, stamp-side up. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 40872,"Coconut Cupcakes 3/4 pound (3 sticks) unsalted butter, room temperature 2 cups sugar 5 extra-large eggs at room temperature 1 1/2 teaspoons pure vanilla extract 1 1/2 teaspoons pure almond extract 3 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup buttermilk 14 ounces sweetened, shredded coconut 1 pound cream cheese at room temperature 3/4 pound (3 sticks) unsalted butter, room temperature 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 1 1/2 pounds confectioners' sugar, sifted Instructions: Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth. Frost the cupcakes and sprinkle with the remaining coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 40873,"Carolina Style Barbecued Pork Loin 4 (1 1/2\ thick, bone-on) center cut pork chops 2 Tbs. brown sugar 2 Tbs. Hungarian smoked paprika 1 Tbs. garlic powder 1 tsp. cayenne pepper 1 Tbs. coarse Salt 2 Tbs. coarse ground black pepper olive oil 1 Tbs. vegetable oil 1 small onion finely diced 1 clove garlic, minced 2 Tbs. apple cider vinegar 1 Tbs. molasses 1 Tbs. brown sugar 1 Tbs. dry mustard powder 1 tsp. ground cayenne pepper 1/2 cup ketchup 1/2 cup water Instructions: PORK CHOPS: Combine all ingredients except chops in a shallow plate. Brush chops with olive oil and dredge them in seasonings mixture, gently pressing it onto meat. Transfer chops to a platter and cover and refrigerate for 2 hours. Preheat grill to high heat. Place chops on the grill and cook 5-6 minutes per side or according to desired doneness, brushing with BBQ sauce often. Remove chops to a clean platter and loosely tent with foil to rest.
BBQ SAUCE: Saute onion and garlic in oil in a saucepan over medium heat. When it's soft add remaining ingredients and simmer for 20 minutes. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 40874,"Mocha Chocolate Icebox Cake 2 cups cold heavy cream 12 ounces Italian mascarpone cheese 1/2 cup sugar 1/4 cup coffee liqueur, such as Kahlua 2 tablespoons unsweetened cocoa powder, such as Pernigotti 1 teaspoon instant espresso powder 1 teaspoon pure vanilla extract 3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop Shaved semisweet chocolate, for garnish Instructions: In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder and vanilla. Mix on low speed to combine and then slowly raise the speed until it forms firm peaks. To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are five layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight. Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges and serve cold.
","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]" 40875,"Green and Red Tomato Salad 2 tablespoons wine vinegar 1 shallot, quartered 1 garlic clove, lightly crushed with the side of a knife blade, then minced 1 teaspoon salt 1/4 teaspoon black pepper 1/2 cup extra-virgin olive oil 1/2 head iceberg lettuce, rinsed and dried in a salad spinner then cut into strips about 1/2-inch wide and 2-inches long 1/2 head red cabbage, rinsed and dried in a salad spinner then cut into strips about 1/2-inch wide and 2-inches long 2 English cucumbers, peeled and sliced into 1/8-inch discs 4 medium red tomatoes, cut into wedges 4 medium green tomatoes, cut into wedges Instructions: Through the feed opening of a running blender, add 1 at a time, the vinegar, shallot, garlic, salt and pepper. Then, leaving the blender running, add the olive oil in a thin stream. Set aside until needed. Toss together the lettuce, cabbage, and cucumbers with enough of the dressing to coat, and gently fold in the tomatoes. Serve family style with additional dressing on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 40876,"Baked Fresh Chili Fries 6 large jalapeno peppers 4 large poblano peppers 1 cup all-purpose flour, plus 2 tablespoons 3 large eggs, beaten 1/4 cup milk 2 tablespoons spicy mustard (recommended: Gulden's) 1 cup bread crumbs 1/2 cup grated Parmesan or Romano Salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Remove the seeds from all of the peppers and cut into 1/2-inch lengthwise strips. Set up a breading station: 1 pan of 1 cup of flour, 1 pan of eggs beaten with milk, 2 tablespoons of flour and mustard, and 1 pan of bread crumbs seasoned with cheese, and salt and pepper, to taste. Coat the peppers in the flour, then in the egg mixture and then in the bread crumbs. Arrange the chili fries on a nonstick baking sheet and roast for 18 minutes, turning once. Remove from the oven and transfer to a serving platter. ","[Zinfandel, Tempranillo, Syrah, Barbera]" 40877,"Sweet Onion Tartlets 4 tablespoons butter 1 Vidalia onion or other sweet onion, diced, about 3 cups 1 box (15-ounce) refrigerated pie crust (recommended: Pillsbury) 1 large egg 1/3 cups half-and-half 1/2 (1.3-ounce) envelope golden onion soup mix (recommended: Lipton) 1 teaspoon fine herbs (recommended: Spice Islands) 1/2 cup shredded Monterey Jack cheese Instructions: Preheat oven to 325 degrees F. Melt butter in a large frying pan over medium heat. Add onions and cook until golden brown. Set aside to cool. Unroll pie dough 1 at a time. Use a 2 1/2-inch round cutter and cut as many rounds as possible (about 14 to 16), reserving scraps repeat with second pie dough. Gather together scrap dough and cut out as many rounds as needed to make 24 in total. Fit dough rounds into cups of mini muffin pan. Place in the oven and bake for 10 to 12 minutes. Remove and set aside. In a small bowl, whisk together the egg, half-and-half, golden onion soup mix, and fines herbs. Set aside. Divide onions among tartlet shells, about 1/2 teaspoon each. Stir the egg mixture and fill tartlets to cover the onions. Top each with 1/2 teaspoon of cheese. Bake for 45 to 50 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40878,"Gumbo Z'herbes 3 tablespoons rendered bacon fat 1 ham hock, about 2 pounds, with several 1/2-inch slits cut into it 2 cups chopped onions 2 tablespoons minced garlic 2 bay leaves 4 sprigs fresh thyme 1/2 teaspoon cayenne pepper 5 assorted bunches of greens, such as spinach, collards, mustard greens, turnip greens, watercress, chicory, beet tops, carrot tops, or radish tops, washed, rinsed and chopped 1 bunch parsley, chopped 1 bunch green onions, chopped 1/2 small green cabbage, chopped 2 quarts chicken broth or 2 quarts water Salt and pepper File powder Cooked white rice for serving with gumbo Instructions: In a stockpot or large saucepan, heat the bacon fat. Add the ham hock and onions and cook for 10 minutes, until onions are softened and slits in ham hock have begun to open up. Add garlic, bay leaves, thyme, and cayenne pepper and cook for 2 minutes, stirring occasionally. Add chopped greens, parsley, green onions and cabbage and cook for 10 to 15 minutes, stirring frequently, until greens are wilted. Add broth or water and increase heat to high. Bring to a boil, skim surface, and reduce heat to a simmer. Cook for 2 1/2 hours, until greens are very tender. Season with salt and pepper and add file, to taste, just before serving in large bowls over hot white rice. (Do not allow gumbo to boil after adding the file.) ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 40879,"Tony N' Tina's Marinara Sauce 2 large onions, diced 1/2 cup olive oil 8 (number 10) cans diced tomatoes (28 ounces each) 4 (number 10) cans tomato puree (28 ounces each) 1/2 cup salt 1/2 cup pepper 1/2 cup oregano 1/4 cup basil 1/2 cup garlic, chopped 1/4 cup sugar Instructions: Saute onions and olive oil until onions are translucent (about 3 minutes). Add in diced tomatoes, then add tomato puree. Add the remaining ingredients and 2 cups water. Let simmer for about 6 hours. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 40880,"Salad with Buttermilk Ranch Dressing 2/3 cup mayonnaise 2/3 cup buttermilk 2 tablespoons apple cider vinegar 1/2 teaspoon onion powder 2 tablespoons finely chopped fresh chives 2 tablespoons finely chopped fresh parsley 1 clove garlic, grated Kosher salt and freshly ground pepper 1 red onion, thinly sliced 1 head red leaf lettuce, torn 1 head romaine lettuce, torn 6 radishes, thinly sliced 2 carrots, grated 2 Kirby cucumbers, thinly sliced 1 large green bell pepper, thinly sliced Kosher salt Instructions: Make the dressing: Whisk the mayonnaise, buttermilk, vinegar, onion powder, chives, parsley, garlic, 1/2 teaspoon salt and a few grinds of pepper in a small bowl; set aside. Make the salad: Put the red onion in a bowl and cover with cold water; let soak 10 minutes, then drain. Combine the lettuce in a large bowl and add the radishes, carrots, cucumbers, bell pepper and red onion. Toss with the dressing and season with salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 40881,"El Paseo Porterhouse Steak 52 ounce Porterhouse 28 day dry-aged Masami steak California solar salt/sea salt Clarified butter Fresh sage leaves Fresh thyme 2 bulbs of garlic Freshly ground black pepper Shallot butter, for serving Instructions: Season the meat before broiling: liberally rub salt over both sides of the steak. Place the steak directly onto the broiler, no extra fat is needed, at 1200 degrees for 20 minutes. After 10 minutes turn the steaks over and return to the broiler: they only need turning once. After 20 minutes, remove the steak from the broiler. Place the steak in the clarified butter, sage, thyme and garlic mixture, and leave to rest for 10 minutes, basting the top with butter. Remove the steak from the clarified butter and place on kitchen roll to remove any excess. To serve, separate the fillet and strip sirloin from the bone and slice. Place the T-bone in the centre of the plate and reassemble the steak, with the sliced sirloin to the left and sliced fillet to the right. Sprinkle over freshly ground black pepper to taste. Place the shallot butter on top of each steak, and garnish with half a garlic bulb taken from the clarified butter, a sprig of thyme and a generous drizzle of garlic butter. ","[Malbec, Syrah, Cabernet Sauvignon, Zinfandel]" 40882,"Simple Green Bean Salad 2/3 cup plus 2 tablespoons extra-virgin olive oil 1 cup wheat berries, soaked in water overnight, drained and thoroughly dried Kosher salt 1 pound small green beans, stems snapped or cut off 2 tablespoons sherry vinegar 2 tablespoons balsamic vinegar Freshly ground pepper Instructions: Put a medium saucepan over medium-high heat and add 2 tablespoons olive oil. Once the oil is hot, remove the pan from the heat and add the wheat berries, then return to the heat. Add a pinch of salt and allow the berries to toast. Add 3 1/2 cups water and cook until the wheat berries start to break apart and the water is mostly absorbed, about 45 minutes. Taste; they should be chewy but firm. Set aside. Meanwhile, bring a large pot of water to a boil over medium heat. Add salt until the water tastes like mild seawater. How will you know? Taste a drop of water. Prepare an ice bath by filling a large bowl with cold water. Add some ice cubes and line the bowl with a strainer. Stir the green beans into the ice bath within the strainer to awaken any beans that are limp. Strain and add them to the boiling water; cook 2 to 3 minutes. Use a slotted spoon or spider to remove the beans from the water, immediately transferring them back to the ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently. Transfer the green beans to a kitchen towel and pat dry. Transfer them to a serving bowl and refrigerate. In a medium bowl, whisk the remaining 2/3 cup olive oil, the sherry vinegar and balsamic vinegar. Season with salt and pepper and set aside. When ready to serve, add the wheat berries to the beans and drizzle with the vinaigrette to taste. Toss to combine and season with salt and pepper, if needed. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 40883,"Prosciutto-Wrapped Head-On Shrimp with a Warm Fennel, Radicchio and Grapefruit Salad 1 Yukon gold potato, diced Kosher salt 1 clove garlic, smashed 6 head-on shrimp (21/25 count) 3 ounces thinly sliced prosciutto Olive oil, for cooking 1 small red onion, thinly sliced 2 tablespoons red wine vinegar 1/4 bulb fennel, cored and julienned, fronds reserved for garnish 1 grapefruit, cut into supremes (segments cut free of their membranes), juice reserved Pinch red pepper flakes 1/2 head radicchio, cored and cut into chiffonade Handful arugula Instructions: Put the potatoes in a small, heavily salted pot of cold water with the smashed garlic. Bring the water to a boil, then cook until the potatoes are tender, 4 to 5 minutes. Drain and cool on a quarter sheet tray. Using kitchen shears and starting below the head, slide a blade along the back of a shrimp until you reach the tail. Peel the skin off, being careful to keep the head and tail intact. Devein if necessary and very briefly rinse. Repeat with the remaining shrimp. Wrap each piece of shrimp with a slice of prosciutto and secure with a toothpick. Thinly slice the remaining prosciutto and set aside. Heavily coat a pan in olive oil and place over medium-high heat. Working in batches, saute the shrimp until the prosciutto is crisp and the shrimp has turned pink, about 2 minutes per side. Remove the shrimp from the pan and let cool, then remove the toothpicks. Using the same pan and additional olive oil if necessary, fry the extra prosciutto slices until crisp, about 2 minutes. Turn down the heat to medium and add the potatoes. Cook for 2 minutes, then add the red onion. Cook until the onions are soft, about 4 minutes, then add the red wine vinegar and lightly mix. Turn the heat to low and add the fennel, reserved juice from the grapefruit and the red pepper flakes. Reduce for an additional minute or two. Add the radicchio and arugula and gently toss to coat. Season to taste. Plate a large spoonful of warm salad and top with 3 pieces of shrimp. Garnish with a couple grapefruit supremes and fennel fronds. Repeat to make one more serving ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 40884,"Chocolate-Glazed Brownie Cupcakes 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into small pieces 1/4 cup unsweetened cocoa powder (not Dutch process) 3 ounces unsweetened chocolate, finely chopped 2/3 cup boiling water 1 1/4 cups sugar 1 teaspoon pure vanilla extract 2 large eggs 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon fine salt 1/4 teaspoon baking soda 2/3 cup finely chopped toasted walnuts or semisweet chocolate chips, optional 1 cup chopped semisweet chocolate (not chips) 1/2 cup heavy cream Instructions: Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners. Put the butter, cocoa powder and unsweetened chocolate in a large bowl. Pour over the boiling water and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, baking powder, salt and baking soda until just combined. Stir in the walnuts or chocolate chips if using. Divide the batter among the prepared liners so they are about three-quarters full. Bake until a toothpick inserted into the center comes out with moist crumbs, 22 to 24 minutes. Cool in the tins 5 minutes, then remove and cool completely on a wire rack. Put the semisweet chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it just simmers. Pour the cream over the chocolate and let sit for 1 minute, then gently stir until smooth and glossy. Cool the glaze slightly until thickened but not hard. Spread 1 tablespoon of glaze on top of each cupcake or dip the tops of the cupcakes into the glaze. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 40885,"Loaf Pan Lasagna Kosher salt 18 lasagna noodles 2 tablespoons extra-virgin olive oil 2 pounds bulk Italian sausage 1 pound ground beef 3 cloves garlic, minced One 6-ounce can tomato paste Two 14.5-ounce cans whole tomatoes 1 tablespoon dried basil 2 tablespoons dried parsley 1 1/2 cups cottage cheese 1 1/2 cups ricotta 2 large eggs beaten 1/2 cup plus 3 tablespoons grated Parmesan cheese 18 slices mozzarella Ciabatta or baguette slices, for serving Halved cherry tomatoes tossed with chopped fresh basil, for serving Instructions: Cover a baking sheet with plastic wrap. Bring a large pot of water to a boil and add some salt. Cook the lasagna noodles until al dente, 5 to 7 minutes. Drain, then lay out flat on the wrapped baking sheet until ready to assemble. Meanwhile, heat the oil in a large skillet or saucepan set over medium-high heat. Add the sausage, beef and garlic and cook until the meat is browned completely, about 5 minutes. Drain off all but 2 tablespoons of the fat (if needed), add the tomato paste and fry for 1 minute. Add the tomatoes and crush with a spoon. Add the basil, 1 tablespoon of the parsley and 1 tablespoon salt. Bring to a simmer and cook for 25 to 30 minutes. In a medium bowl, add the cottage cheese, ricotta, beaten eggs, 1/2 cup of the grated Parmesan, 2 teaspoons salt and remaining 1 tablespoon parsley and mix together well. Set aside. Before or during assembly, cut or tear the lasagna sheets in half crosswise. To assemble each loaf pan: Add just enough meat sauce (about 1/4 cup) to cover the bottom of each of three 8 1/2-by-4 1/2-by-2 1/2-inch aluminum foil loaf pans. Layer 4 half lasagna sheets, overlapping, over the sauce on each. Top with 1/2 cup of the cottage cheese mixture, spread evenly. Top with 3 slices mozzarella, then 1/2 cup meat sauce, then 4 half lasagna sheets, overlapping. Top with 1/2 cup cottage cheese mixture, spread evenly, 3 slices mozzarella and 1/2 cup meat sauce. Finish with 4 half lasagna sheets, overlapping, 1/2 cup meat sauce and 1 tablespoon grated Parmesan. The lasagnas can be baked right away, covered in foil and refrigerated for up to 2 days or wrapped in foil and frozen. If baking right away, preheat the oven to 350 degrees F. Put the loaf pan on a baking sheet and bake until hot and bubbly, about 20 minutes. Serve with a couple of slices of ciabatta or baguette and cherry tomatoes tossed in basil. If baking from frozen, put the loaf pan on a baking sheet, cover with foil and bake at 350 degrees F for 1 hour. Uncover and bake until hot and bubbly, an additional 20 to 25 minutes. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 40886,"Marinated Portobello Mushrooms with Roasted Pepper Vinaigrette 4 tablespoons balsamic vinegar 6 garlic cloves, minced 2 tablespoons chopped fresh thyme leaves 1/3 cup olive oil 1 pound fresh Portobello mushrooms, stems trimmed Olive oil for skillet 1 red pepper, roasted, peeled, seeded and chopped coarsely 1 Poblano cl, roasted, peeled, seeded and chopped coarsely 4 garlic cloves, peeled 2 tablespoons red wine vinegar Juice of 1 lemon 1/4 cup olive oil Coarse salt Freshly ground black pepper Instructions: In a small bowl, whisk together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times. Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning. Heat a clean griddle or skillet and wipe down with an oiled cloth. Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 40887,"Vietnamese-Style Iced Coffee 2 to 3 teaspoons sweetened condensed milk 2 to 3 teaspoons medium-fine ground French roast coffee Boiling water, as needed Ice cubes, as needed Instructions: Put the condensed milk into a coffee cup. Place the filter on top of the cup. Unscrew the filter, add the coffee grounds, and screw the filter back on. Pour in enough boiling water to fill the filter. Close the lid and let the coffee slowly drip into the cup. Remove the filter and stir the coffee and milk together. Pour the coffee mixture into a glass of ice and stir to chill. Serve. ","[Cabernet Sauvignon, Pinotage, Tempranillo]" 40888,"Roasted Curry Chicken Thighs with Yogurt Cumin Sauce 2 teaspoons whole cumin seeds 4 cloves garlic 3 tablespoons bottled green or red Thai curry paste 2 cups whole Greek yogurt, divided 3 pounds chicken thighs Kosher salt and freshly cracked black pepper Instructions: In a small, dry, heavy skillet over moderate heat, toast the cumin seeds until fragrant, 3 to 4 minutes. Finely grind in a spice grinder or mortar and pestle. Mash the garlic to a paste and transfer half the garlic to a medium bowl. Whisk in the curry paste, 1 cup yogurt and half the cumin. Transfer the chicken to a plastic re-sealable bag and pour the yogurt mixture into the bag, making sure all the chicken is covered. Marinate in the refrigerator for at least 12 hours and up to 24 hours. Preheat the oven to 425 degrees F. Line a sheet pan with aluminum foil and top with a cooling rack. Remove the chicken from the marinade, place on the cooling rack in the sheet pan. Bake until cooked through, 30 to 35 minutes. In a small bowl, whisk the remaining 1 cup yogurt and the remaining garlic and cumin. Serve a dollop of sauce on top of the chicken. What really makes this recipe sing: Toasting and grinding your own spices here, makes all the difference in the world. If you don't remember when you bought that jar of cumin, then you should throw it out and start fresh. ","[Riesling, Gewrztraminer, Pinot Grigio, Gavi]" 40889,"Meat Lover\u2019s Breakfast Sandwich 2 teaspoons canola oil 5 ounces bulk breakfast sausage
2 large eggs 1 1/2 tablespoons cream cheese, at room temperature 1 tablespoon finely chopped fresh chives 1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh parsley Kosher salt and freshly ground black pepper 1 deli slice sharp Cheddar
1/4 avocado, cut into 1/4-inch slices Instructions: Heat the oil in a small nonstick skillet over medium heat. Divide the sausage in half and form each piece into a thin 4-inch patty. Add the patties to the skillet and cook until golden and cooked through, about 2 minutes per side. Transfer to a paper towel-lined plate. Reserve the skillet and drippings. Whisk together the eggs with the cream cheese, chives, cilantro, parsley, a sprinkle of salt and a few grinds of pepper.
Heat the skillet and drippings over medium heat. Add the eggs and stir for the first 30 seconds with a silicone spatula to break up the curds as they cook. Stop stirring and let the eggs cook another 30 seconds (they will still be wet on top), then slide the omelet onto a plate. Flip the eggs back into the skillet so the uncooked side is face down. Top one side of the eggs with the Cheddar. Cook until the eggs are cooked through but still soft, another 30 seconds to 1 minute.
Put a sausage patty \bun\ on a plate. Using the silicone spatula, fold the omelet in half, then into quarters before sliding it out of the skillet and onto the sausage patty. Top with the sliced avocado and the second sausage patty \bun.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 40890,"Custard Tart 1 package puff-pastry (you will have some left over) Beaten egg, to brush over pastry Confectioners' sugar Nutmeg Cinnamon 3 eggs 3 ounces sugar 1 orange, zested 1 vanilla pod 1/2 pint double cream Sugar and water for the caramel 3 tablespoons. caster sugar 1 tablespoon water Instructions: The Case: Roll out the pastry into a rectangle and brush with beaten egg. Sprinkle on some icing sugar, nutmeg, and cinnamon. Tightly roll the pastry, along the longest side, into a sausage roll and slice into discs (about 1-inch thick). With the palm of your hand press down into each disc, then roll out each one into a circle. Grease the bottom and sides of 6 oven-proof glasses with butter, then dip each into a bag of flour so that the flour sticks to the butter and shake off any excess. Put the center of the pastry circles on top of the floured oven-proof glass, and gently press the sides of the pastry onto the side of the glass (it should look a bit pleated). Place the glasses (rim side down) on a tray in a preheated 350 degree F.oven). When they are cooked, take them out of the oven and press the bottom of each pastry case, this will ensure that they have a flat bottom. The Custard: Break the eggs into a mixing bowl with the sugar and orange zest and whisk thoroughly. Scrape out the seeds inside of a vanilla pod and stir this into the egg mixture. Pour the cream into a saucepan and remove from the heat just before it boils. Pour the hot cream into the bowl of eggs, stirring all the time. Then transfer this mixture back to the saucepan, on medium heat and stir continuously until it has thickened. Pour the custard into the pastry cases and let sit to cool. Heat the sugar and water on a high heat until you have a golden caramel. As soon as this is ready, pour a thin layer on top of the custard.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 40891,"Italian Chicken Salad 2 cups cooked skinless roasted bird, cut into bitesize pieces 2 ounce can flat anchovies, chopped 1 to 2 scallions, thinly sliced Olive oil and balsamic vinegar 2 to 4 tablespoons chopped dry cured pitted imported olives Cubed seeded plum tomatoes Chopped basil Grilled or broiled Italian or Tuscan bread rubbed with garlic Lettuce, arugula leaves Instructions: In a small bowl combine poultry, anchovies, scallions and bind with some olive oil, vinegar and olives; season with salt and pepper and basil. Broil or grill bread, brush with olive oil and rub with garlic; top with washed leaves, pile chicken on and top with cubed tomatoes. ","[Chardonnay, Vermentino, Gavi, Barbera]" 40892,"Sausage-and-Vegetable Stew 3 tablespoons extra-virgin olive oil 1 large red onion, diced 4 cloves garlic, smashed 1 tablespoon paprika, plus more for garnish Kosher salt 3 tablespoons all-purpose flour 6 ounces kielbasa, cut into small chunks 3 medium carrots, peeled and cut into large chunks 2 parsnips, peeled and cut into large chunks 14 ounces small red-skinned or new potatoes (6 to 8), quartered 1 tablespoon cider vinegar Freshly ground pepper 1/2 cup fresh parsley, roughly chopped 3/4 cup sour cream Crusty bread, for serving Instructions: Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt. Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper. Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 40893,"Chicken And Spinach Waldorf Salad 1 1/2 pounds bone-in, skin-on chicken breasts (2 large) Good olive oil Kosher salt and freshly ground black pepper 1/2 pound thick-cut bacon 1/4 cup whole roasted salted Marcona almonds 1/4 cup whole roasted salted cashews 1/4 cup walnut halves 3 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 2 teaspoons liquid honey 4 cups baby frisee, washed, spun dry, and sliced into 1 1/2-inch pieces 4 cups kale, ribs removed, washed, spun dry, stacked and thinly sliced 4 ounces baby spinach, washed and spun dry 1/2 cup golden raisins 6 ounces extra-sharp Cheddar, grated 1 crisp red apple, unpeeled 4 soft-boiled eggs, large-diced Instructions: Preheat the oven to 350 degrees. Arrange 3 racks evenly spaced in the oven. Place the chicken, skin side up, on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast on the top rack for 35 to 40 minutes, until the internal temperature is 140 degrees. Set aside to cool, discard the skin and bones, and shred the chicken by hand into large, roughly 1 x 4-inch, pieces. Place the bacon on a baking rack on a second sheet pan and roast below the chicken on the second oven rack for 20 to 30 minutes, until browned. Remove to a plate lined with paper towels to cool. Cut in large dice. On a third sheet pan, combine the almonds, cashews, and walnuts and roast under the bacon for 10 to 12 minutes, tossing once, until lightly browned. Set aside to cool. In a medium bowl or 2-cup measuring cup, whisk together 2/3 cup of olive oil, the vinegar, mustard, honey, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, and set aside. In a large serving bowl, combine the frisee, kale, spinach, raisins, Cheddar, chicken, bacon, roasted nuts, 1 teaspoon salt and 1/2 teaspoon pepper. Before serving, grate the apple and add it. Pour the dressing over the salad and toss gently. Put the eggs on top, toss lightly, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40894,"Stew Odessa 1 (3 pound) beef eye round 2 to 3 tablespoons vegetable oil 4 to 5 Spanish onions, chopped 2 cups beef broth 4 bay leaves 6 to 8 large potatoes 20 prunes 3 large cloves garlic, crushed Chopped dill, to taste Salt and pepper 1 1/2 pounds puff pastry Instructions: Trim beef from bones and cut into 3 to 4-inch pieces. To a pot of boiling water, add the beef and boil until no longer pink. Drain. Heat oil over medium heat until hot in a Dutch oven or stock pot, add chopped onions and brown evenly. Add the beef, broth, and bay leaves, cover tightly and simmer 2 hours. Preheat the oven to 375 degrees F. Peel the potatoes, cut into 4-inch pieces and fry until golden brown and tender in oil that has been heated to 350 degrees F. Drain on paper towels. Cut puff pastry into pieces that will fit over 6 ovenproof bowls. To the bowls, add beef cubes, sauce, prunes, potatoes, garlic, dill, salt and pepper and cover with dough. Bake for 20 minutes, until pastry is golden brown. ","[Malbec, Tempranillo, Garnacha, Barolo]" 40895,"Panzanella with The Works 5 cups cubed day-old crusty bread, see cook's note 4 Roma or plum tomatoes, cubed 1 small red onion, chopped 1 Cubanelle pepper or green bell pepper, seeded and chopped 1/2 cup pepperoncini or hot cherry peppers, chopped 2 roasted red peppers, drained, chopped 1 cup pitted olives, kalamata or Sicilian green or a combination 1 tin flat fillets of anchovies, drained and chopped 1 cup basil leaves, torn 1 lemon, juiced 3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil, eyeball it Splash of liquid from bottled pepperoncini or hot cherry peppers Coarse salt and black pepper Instructions: Combine all the salad ingredients in a large bowl and dress salad with lemon juice, red wine vinegar, evoo, and a splash of the hot pepper juice, then season with salt and pepper, to your taste.
","[Chardonnay, Vermentino, Gavi, Barbera]" 40896,"Chuck's BBQ Sauce 3 medium sized onions 1 tablespoon canola oil 1 cup espresso or regular coffee 1/2 chipotle pepper 5 1/2 ounces cola 1 tablespoon ground mustard seed Pinch freshly ground black pepper 2 tablespoons soy sauce 3 dashes Worcestershire sauce 16 ounces ketchup Instructions: Slice the onions into thin semi-circles. Put a medium sized pot over high heat and add the oil. Once the oil is hot, add the onions.
Let them cook, stirring occasionally, until they reduce by half and turn a nice brown color. It will take approximately 20 minutes, and be patient it'll make all the difference.
Once the onions are done, remove them from the heat and add the espresso, chipotle pepper, cola, ground mustard seed, pepper, soy sauce, Worcestershire and ketchup. Mix them all together. Let the sauce simmer for 20 to 30 minutes on medium heat. (I like this sauce nice and chunky, but if you want it to be a bit smoother, feel free to blend it with a hand blender or food processor.) Pop it into an airtight container and it will keep in your fridge for a week. ","[Zinfandel, Syrah, Malbec, Rioja]" 40897,"Chicken Nuggets Chicken Nuggets 8 chicken thighs, skinned and deboned 1 cup buttermilk 1 egg 1/4 cup finely chopped fresh chives 1/4 cup grated Parmesan cheese 3 tablespoons soy sauce 1/2 teaspoon garlic-flavored hot pepper sauce (recommended: garlic-flavored Tabasco) Juice of 1 lemon 1 teaspoon salt 1 teaspoon freshly ground black pepper Vegetable oil, for frying 1 cup flour, for dredging 3 eggs, beaten 2 cups panko (Japanese) bread crumbs Honey-Mustard Dipping Sauce 1/4 cup mild yellow mustard 1/4 cup honey Salt and freshly ground black pepper Instructions: In a large bowl, marinate the pieces of chicken in buttermilk. Cover with plastic wrap and leave in the refrigerator overnight. This will tenderize the chicken. Heat oil in a deep fryer. Drain and discard the buttermilk. In a food processor, combine the marinated chicken, egg, chives, Parmesan, soy sauce, garlic-flavored hot sauce, lemon juice, salt, and pepper. Blend until a smooth paste is formed, about 1 minute. Make about 2-inch by 1-inch nuggets, lining them up on a baking tray. In a shallow bowl, add the flour and in a second bowl the beaten eggs, and in a third bowl the panko bread crumbs. Coat the nuggets in flour, then egg, and then the panko crumbs and place the nuggets back on the tray. Deep fry in small batches until golden brown, about 5 minutes. Alternately, heat 2 tablespoons of vegetable oil in a large skillet and fry, turning every 2 minutes, for about 10 minutes. For the dipping sauce: Combine the mustard, honey, salt, and pepper in a bowl and mix well. Cook's Note: Can be made up to 1 day in advance. Cook's Note: Soaking the chicken in Buttermilk will result in tender and juicy chicken. You can buy buttermilk in the dairy product section of a supermarket, but mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar achieves the same result. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 40898,"Chorizo and Preserved Lemon Couscous 1 cup/250ml Israeli couscous Salt and freshly ground black pepper 3 tablespoons/45ml olive oil 4 ounces/225g chorizo, diced 1 shallot, cut into very small dice 1 clove garlic, minced Peel of 1 Preserved Lemon, recipe follows, finely chopped A handful fresh chives, finely chopped A handful fresh parsley, finely chopped 8 lemons 3 cups/750ml coarse salt 1 1/2 cups/375ml fresh lemon juice 1 tablespoon/15ml peppercorns 4 fresh kaffir lime leaves Instructions: Toast the couscous in a saucepan over medium heat until evenly golden, being careful not to burn it. Add 1 cup (250ml) water and a pinch of salt and cook until tender, 5 to 7 minutes. Meanwhile, heat 1 tablespoon oil in a skillet over medium heat. Add the chorizo and cook until almost crispy, about 3 minutes. Add the shallot and cook until soft. Stir in the garlic and preserved lemon peel.
Stir the couscous into the chorizo mixture. Just before serving, drizzle with the remaining 2 tablespoons oil. Stir in the chives and parsley and season with salt and pepper. Wash the lemons very well. Cut each lemon lengthwise in quarters without slicing all the way through, leaving the lemons whole. Place the lemons in a sterilized jar. Add the salt, lemon juice, peppercorns and kaffir lime leaves and mix well. Add more lemon juice if needed to just cover the lemons. Close with a lid and refrigerate. Stir the lemons every day or two to help dissolve the salt. Allow the lemons to cure for at least 1 week. Rinse under cold water before using. ","[Rioja, Garnacha, Syrah, Barbera]

" 40899,"Chocolate Chai Tea Cognac 1/4 cup cognac 1/4 cup (2 ounces) chocolate Chai tea (recommended: Lover Chocolate Chai) Ice Splash cream Cinnamon sticks Instructions: Special equipment: Chocolate Shot Glasses Shake the cognac and tea together in cocktail shaker with ice. Add cream. Shake and serve in Chocolate Shot Glasses. Add cinnamon stick for garnish. ","[Cognac, Port, Tawny Port, Madeira]" 40900,"Pecan Coffee Cake 1/2 cup sugar 1 teaspoon cinnamon 8 tablespoons (1 stick) unsalted butter, softened at room temperature 1 cup granulated sugar 3 eggs 2 cups sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 cup sour cream 1/2 cup light brown sugar, packed 2 teaspoons all-purpose flour 1/2 teaspoon cinnamon 2 tablespoons cold unsalted butter, cut into pieces 3/4 cup pecans pieces Instructions: Preheat the oven to 350 degrees F. In a small bowl, stir 1/2 cup sugar and 1 teaspoon cinnamon together. Butter a tube pan well and liberally coat it with the cinnamon sugar. In a mixer fitted with a paddle attachment, cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until the mixture is light and fluffy. Sift the sifted flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Pour the batter into the prepared pan. Make the topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix. Sprinkle the mixture over the cake. Bake until risen and browned, about 35 to 40 minutes. Let cool in the pan then turn out. Serve in slices. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40901,"Chocolate and Raspberry Beer 1/4 cup raspberry liqueur, such as Chambord Two 16-ounce bottles chocolate stout, such as Boatswain or Young's, chilled One 24-ounce bottle Belgian raspberry beer, such as Framboise Lambic, chilled Instructions: Combine the raspberry liqueur, stout and raspberry beer in a pitcher. Stir gently to blend. Divide among 6 chilled beer glasses and serve. ","[Stout, Belgian Ale, Lambic]" 40902,"Green Rice and Peas 1 1/2 cups long grain white rice 2 cups vegetable or chicken stock 2/3 cup water 1 cup frozen green peas Juice of 1 lemon 1 large clove garlic, grated or pasted 1/3 cup extra-virgin olive oil Salt and pepper 1 cup basil 1 cup flat leaf parsley 1 small bunch tarragon, leaves stripped Instructions: Put the rice, stock and water in a pot, bring to a boil, cover, and reduce heat to a simmer. Cook 18 minutes. Put the peas in bowl to defrost while the rice cooks. Whisk together the lemon juice, garlic and extra-virgin olive oil; add to a blender with the basil, parsley and tarragon and puree. Fluff the rice with a fork and add to the bowl with the peas. Pour the dressing over the top and toss to combine; serve or chill. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 40903,"Green Beans with Bacon 1/8 pound slab bacon, diced 1/2 onion, minced 1 pound green beans, trimmed 1/2 teaspoon red pepper flakes Salt 1/2 cup boiling water 1 tablespoon unsalted butter, softened 1 1/2 tablespoons white vinegar Freshly ground pepper Instructions: In a large deep skillet, cook the bacon over moderate heat, stirring, until golden. Transfer the bacon with a slotted spoon to a plate. Add the onion to the skillet and cook, stirring, until softened. Add the beans, pepper flakes, and salt and saute over moderately high heat, stirring, for 2 minutes. Add the boiling water and cover the skillet immediately. Steam the beans, shaking the skillet occasionally, for 15 minutes, or until just tender. Add the butter, vinegar, and salt and pepper and toss until combined. Sprinkle with the bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40904,"Broiled Fisherman's Platter 5 ounces Brazilian lobster 3 ounces yellowtail flounder fillet 3 ounces sea scallops, side muscle removed 3 (size U-15) shrimp, peeled and de-veined 2 ounces butter, cut into small pieces 1-ounce white wine 1/2 teaspoon paprika Lemon wedges, for garnish, optional Tartar sauce, for serving, optional Instructions: Preheat oven to 450 degrees F. Split the lobster lengthwise and extract the meat. Lay the lobster meat on top of the shell. Remove the pin bones from the yellowtail flounder and cut a \v\ at the top of the fish. Place all of the seafood in a 9-inch pie plate. Add the butter, white wine, and paprika. Bake for 12 minutes. Arrange on a serving plate and serve with a lemon wedge and tartar sauce, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40905,"Coconut Macaroons 14 ounces sweetened shredded coconut 14 ounces sweetened condensed milk 1 teaspoon pure vanilla extract 2 extra-large egg whites, at room temperature 1/4 teaspoon kosher salt Instructions: Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 40906,"Chia Seed Pudding 1 cup vanilla-flavored unsweetened almond milk 1 cup plain low-fat (2 percent) Greek yogurt 2 tablespoons pure maple syrup (preferably grade B), plus 4 teaspoons for serving 1 teaspoon pure vanilla extract Kosher salt 1/4 cup chia seeds 1 pint strawberries, hulled and chopped 1/4 cup sliced almonds, toasted Instructions: In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight. The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds. Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve. ","[Riesling, Moscato, Vinho Verde, Cava]" 40907,"Guava Glazed Chicken Thighs 1 cup guava nectar 2 tablespoons rice wine vinegar 2 cloves garlic, minced 1/2 red onion, chopped fine 1 tablespoon ancho puree 1 tablespoon honey Salt, to taste Pepper, to taste 6-inch wooden skewers 2 pounds boneless chicken thighs Instructions: Combine guava, vinegar, garlic, onion, ancho and honey in a small saucepan and reduce to 1/2 cup. Place 2 skewers through each thigh and season with salt and pepper. Brush with glaze and grill 4 minutes per side. Brush with glaze several times while on grill. Cut each thigh in half and serve. ","[Riesling, Moscato, Pinot Grigio, Sauvignon Blanc]" 40908,"Steak with Ginger Butter Sauce 3 sweet potatoes (about 1 1/2 pounds) 3 tablespoons vegetable oil 4 ounces shishito peppers Kosher salt and freshly ground pepper 1 tablespoon low-sodium soy sauce 2 teaspoons rice vinegar 2 boneless center-cut top sirloin steaks (1 inch thick; about 1 1/2 pounds) 4 tablespoons unsalted butter, sliced 4 teaspoons minced fresh ginger Toasted sesame seeds, for topping Instructions: Prick the sweet potatoes a few times with a fork. Microwave, turning halfway through, until almost tender, about 8 minutes. Let cool slightly, then cut into bite-size pieces. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shishito peppers and season with salt and pepper. Cook, turning occasionally, until browned and starting to soften, 2 to 4 minutes. Remove to a plate with tongs. Add the sweet potatoes to the skillet; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 6 to 8 minutes. Return the peppers to the skillet to heat through, about 30 seconds. Meanwhile, mix the soy sauce, vinegar and 1 tablespoon water in a small bowl. Season the steaks all over with salt and pepper. Heat the remaining 1 tablespoon vegetable oil in a separate large skillet over medium-high heat. Add the steaks; cook until browned, 4 minutes per side for medium rare. Remove to a cutting board. Place the empty skillet over medium heat and add 1 tablespoon butter and the ginger. Cook until the ginger sizzles, about 30 seconds. Remove from the heat and add the soy sauce mixture. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time, until smooth. Slice the steaks and divide among plates, along with the vegetables. Spoon the sauce over the meat. Top with sesame seeds. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 40909,"Mediterranean Vinaigrette for Pasta Salad 1/2 cup tahini 1/2 cup olive oil
1/2 cup kalamata olives, minced
1/4 cup red wine vinegar
2 tablespoons minced fresh parsley 1 tablespoon Dijon mustard
1 tablespoon minced shallot 1 tablespoon fresh thyme leaves
1 orange, zested
Kosher salt and freshly ground black pepper
Instructions: Combine the tahini, olive oil, olives, vinegar, parsley, mustard, shallot, thyme and orange zest in a mixing bowl and whisk until evenly incorporated. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 40910,"Gnocchi with Spicy Tomato Sauce 2 1/2 pounds russet potatoes (about 4) 1 egg 1 teaspoon salt Pinch freshly grated nutmeg 1 to 1 1/2 cups all-purpose flour 1/4 cup grated Parmesan, plus more for serving Spicy Tomato Sauce, recipe follows Handful fresh basil leaves (about 1/4 cup), for garnish 2 tablespoons extra-virgin olive oil 1 medium yellow onion, roughly chopped into even pieces 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon red chili flakes 2 tablespoons tomato paste 1/2 cup red wine 1 teaspoon kosher salt Freshly ground black pepper 2 (28-ounce) cans whole plum tomatoes 2 tablespoons red wine vinegar 1/4 to 1/2 cup grated Parmesan Instructions: Bake potatoes in a 350 degrees F oven until tender. When cool enough to handle scoop out the insides and put through a ricer to eliminate any lumps. In a small bowl combine the egg, salt and nutmeg. On a lightly floured work surface mound the potatoes making a well in the center. Pour in the egg mixture then, using your fingers or a fork, begin to mix the eggs into the potatoes working from the outside in as to not break the \moat.\ When eggs are about halfway combined begin to sprinkle a bit of the flour and cheese over the potatoes, continuing to lightly knead, bringing the mixture together adding more flour as needed to make a pliable dough. Once the dough is no longer sticky the dough is done. It is important not to overwork the dough creating gluten giving the dough a dense texture. Working quickly and lightly will give you light, airy gnocchi. Dust the board with flour and roll 1/4 of the dough into a long rope about 1-inch thick. Cut into thumb size sections and set aside, tossing with a bit of flour to avoid them from sticking together. Repeat with the other pieces of dough. Using the back of a fork take each gnocchi and gently roll over the tines by lightly pressing with your thumb and allowing the gnocchi to fall off the fork. Boil gnocchi in a large pot of salted water until they float. When they float they are done. Remove and toss immediately with Spicy Tomato Sauce. Garnish with torn basil leaves and additional cheese.; In a large saucepot over medium-high heat add olive oil. Add onions and saute until softened, about 3 minutes. Add garlic and saute until fragrant. Add oregano, chili flakes and tomato paste, stir until combined and paste cooks into the mixture, about 1 minute. Add red wine, stirring until almost completely evaporated. Season with kosher salt, pepper, to taste, and tomatoes using the back of a spoon to break up the tomatoes. Bring to a boil then reduce to a simmer and allow to cook down about 20 minutes. Taste the sauce and add red wine vinegar, cheese and additional salt and pepper, if needed. If desired you may puree the sauce at this point using an immersion blender or keep it chunky. Serve with gnocchi.; ","[Barolo, Barbaresco, Chianti, Dolcetto]" 40911,"Pulled-Pork Sandwiches 1/2 cup spicy brown mustard 1/4 cup honey Kosher salt and freshly ground pepper 1 tablespoon Hungarian paprika 3 cloves garlic, minced 1 7-to-9-pound bone-in pork shoulder, skin removed 10 crusty rolls, split Coleslaw, for serving 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 4 medium onions, chopped Kosher salt and freshly ground pepper 8 cloves garlic, minced 1 teaspoon Hungarian paprika 1/2 cup packed light brown sugar 1 cup apricot preserves 1 cup ketchup 2 teaspoons hot chili sauce (such as Sriracha) 2 teaspoons apple cider vinegar Instructions: Prepare the pork: Combine the mustard, honey, 1 teaspoon salt, 1 tablespoon pepper, the paprika and garlic in a bowl. Prick the pork on all sides (including the fat) with a paring knife, about 1/2 inch deep. Brush all over with the mustard mixture. Tightly wrap with plastic wrap and refrigerate at least 6 hours. Unwrap the pork, place in a roasting pan and bring to room temperature. Meanwhile, preheat the oven to 250 degrees F. Transfer the pork to the oven and pour 1 inch hot water into the pan. Cook 3 hours, adding water as needed to maintain 1 inch. Remove the pan from the oven, add water if needed and cover tightly with foil. Return to the oven and cook 6 more hours. Turn off the oven and let the pork rest inside, about 1 hour. Meanwhile, make the sauce: Melt the butter with the oil in a large skillet over medium heat. Add the onions, season with salt and pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and paprika and cook 2 to 3 more minutes (reduce the heat if the garlic starts to brown). Stir in the brown sugar, preserves, ketchup and chili sauce, stirring after each addition. Bring to a simmer, then stir in the vinegar. Add salt to taste. Remove the pork from the oven and take the meat off the bone. Coarsely shred the meat using 2 carving forks. Toss with some of the barbecue sauce and pan juices and season with salt and pepper. Serve on rolls with coleslaw. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 40912,"Traditional Poundcake 1/2 pound unsalted butter 1 2/3 cups sugar 5 eggs 1 tablespoon vanilla 2 cups sifted unbleached all-purpose flour 1/4 teaspoon salt 1 teaspoon fresh lemon juice Whipped cream and seasonal berries, for garnish Instructions: Preheat oven to 350 degrees. Butter and flour bottom of pan. Cream butter and sugar in a standing mixer or hand held mixer. Add eggs one at a time. Add vanilla, then flour, salt and lemon juice. Pour into prepared pans and bake 1 1/4 to 1 1/2 hours (50 minutes for mini pans) or until a toothpick comes out clean. Cool in the pan for 5 minutes before taking out. Garnish with whipped cream and berries.for mini pans) or until a toothpick comes out clean. Cool in the pan for five minutes before taking out. Garnish with whipped cream and berries. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 40913,"Collard Salad with Walnuts, Pecorino and Mustard Vinaigrette 5 tablespoons champagne vinegar 1 tablespoon Dijon mustard
1/2 teaspoon honey
1/2 cup extra virgin-olive oil 8 cups loosely packed thinly sliced collard greens (stems removed) 1 cup hazelnuts, toasted and chopped
1 cup grated Pecorino Romano cheese Kosher salt and freshly ground black pepper Instructions: Whisk the vinegar, mustard and honey together in a large bowl. Slowly drizzle in the olive oil while whisking to emulsify the dressing. Add the collards, hazelnuts and cheese to the bowl. Using clean hands, work the dressing into the leaves, massaging them for almost 1 minute. The acid will break down the leaves a bit and tenderize them. Season the salad with salt and pepper. ","[Champagne, Pinot Grigio, Vermentino, Gavi]" 40914,"Rosemary Thyme Salt 1/2 cup flaked sea salt 3 tablespoons dried rosemary, crumbled
2 tablespoons dried thyme, crumbled
1 lemon, zested
Instructions: Combine the sea salt, rosemary, thyme and lemon zest. Use on savory or sweet foods, such as roast chicken or sugar cookies. ","[Chardonnay, Sauvignon Blanc, Riesling]" 40915,"Sweet Potato Squares 1 (18.25-ounce) box yellow cake mix (recommended: Betty Crocker) 8 tablespoons butter, room temperature 1 egg 2 cups leftover sweet potatoes (or 1 (15-ounce) can) (recommended: Princella) 1 (8-ounce) package cream cheese, softened 1 egg 1/2 cup sugar 1 1/2 teaspoons pumpkin pie spice 1 cup oats 1/4 cup all-purpose flour 2 tablespoons honey 1/2 cup white chocolate chips 1/4 teaspoon pumpkin pie spice 1/2 cup crushed mixed nuts 3 tablespoons melted butter Instructions: Preheat oven to 350 degrees F. Spray a 9 by 13-inch baking pan with cooking spray; set aside. Beat cake mix, butter, and egg in a large bowl with an electric mixer on low speed. Beat into well combined crumbs. Press cake mixture evenly into prepared pan, set aside. Blend all potato filling ingredients in food processor until smooth. Spread evenly over crust layer. Combine all topping ingredients in small bowl. Sprinkle over and press into sweet potato filling. Bake in preheated oven for 30 to 35 minutes, until just set and tester inserted comes out clean. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 40916,"Chef's Market Corn Fritters 1 cup creamed corn 1 cup whole kernel corn 2 large eggs 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon sugar Salt and freshly ground black pepper Vegetable oil, for frying Instructions: Mix all the ingredients except the oil together until well blended. Heat 1/2-inch vegetable oil in a wide frying pan over medium-high heat. Drop the batter by heaping tablespoonfuls into the hot oil being careful not to overcrowd them in the pan. Cook, turning once, until browned on both sides, about 1 minute per side. Drain and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 40917,"Melon-Cucumber Coolers 1/4 honeydew melon, peeled, seeded and chopped (about 2 cups) 1/2 seedless cucumber, chopped, plus spears for garnish 1/4 cup sugar 2 tablespoons fresh lemon juice 1 cup vodka 1/4 cup green melon liqueur (such as Midori) Instructions: Combine the melon, cucumber, sugar, lemon juice and 1 cup water in a blender and puree until smooth. Strain through a fine-mesh sieve into a pitcher, using a ladle to push the mixture through. Add the vodka and liqueur to the pitcher and stir to combine. Refrigerate until cold, at least 30 minutes or up to 4 hours. Divide among ice-filled glasses; garnish with cucumber spears. ","[Prosecco, Sauvignon Blanc, Ros]" 40918,"Preserved Lemon Polenta 3 cups polenta 2 tablespoons minced ginger 1/4 cup minced shallots 1/2 cup fine dice preserved lemons 3 cups chicken stock Salt and black pepper to taste 4 tablespoons butter Instructions: In a saucepan, saute shallots and ginger in 1 tablespoon of butter. Add polenta, lemons, stock, salt, pepper and butter. Check for seasoning. Stir well and cover tightly. Bake in 400-degree oven for 1 hour. A crust will form. Break through crust for polenta. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 40919,"Seared Tuna with Melon Salsa and Tangerine Lime Mojo 3 cups tangerine juice 1/2 cup lime juice 1/2 cup maple syrup 2 tablespoons red pepper flakes 1/4 cup olive oil, plus more for searing Salt 1/4 honeydew melon, cut into very small dice 1/4 cantaloupe, cut into very small dice 1 mango, cut into very small dice 1 orange, segmented, cut into very small dice 1 small red onion, cut into very small dice 1/2 cup fresh squeezed orange juice 1 tablespoon extra-virgin olive oil 1/4 bunch mint, finely chopped 2 tablespoons olive oil 4 (4 ounce) pieces tuna loin Instructions: Combine tangerine juice, lime juice, maple syrup, and red pepper flakes in a saucepan. Reduce by half. Cool. Add 1/4 cup olive oil and season with salt, and set aside. In a bowl, combine honeydew, cantaloupe, mango, orange segments, and onions. Add orange juice, extra-virgin olive oil, and mint. Season with salt and set aside. In a saute pan, heat the olive oil, and sear tuna until medium rare. Toss with tangerine mojo and serve with salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 40920,"Blondie With Dark Roots Nonstick cooking spray 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup unsalted butter, at room temperature 3 ounces cream cheese, at room temperature 1 cup packed light brown sugar 1 tablespoon vanilla extract 1 large egg 1/2 cup dark chocolate chips or chunks 1/2 cup chopped hazelnuts 1/4 cup sweetened shredded coconut Instructions: Preheat the oven to 350 degrees F. Mist an 8-inch-square glass baking dish with nonstick cooking spray.
Whisk the flour, baking powder, baking soda and salt in a small bowl.
Beat the butter and cream cheese in a large bowl with a mixer at medium speed until fluffy. Add the brown sugar and beat 3 to 4 more minutes. Beat in the vanilla and egg. Add the flour mixture and mix on low speed until just combined. Fold in the chocolate chips, hazelnuts and coconut with a wooden spoon. Spread the batter in the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 20 minutes in the dish before slicing. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40921,"Instant Pot Hawaiian Pulled Chicken Sandwiches 1 1/2 pounds skinless, boneless chicken thighs 1 teaspoon chili powder Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 small red onion, chopped 2 cloves garlic, minced 1/3 cup pineapple preserves 2 tablespoons plus 2 teaspoons yellow mustard Pinch of cayenne pepper 1 teaspoon apple cider vinegar 6 hamburger buns, lightly toasted 1 14-ounce bag shredded coleslaw mix 1 red bell pepper, thinly sliced Kosher salt and freshly ground black pepper 2/3 cup unsweetened coconut flakes, toasted 1 scallion, thinly sliced 1/4 cup chopped fresh cilantro 1/3 cup mayonnaise 2 tablespoons apple cider vinegar Vegetable chips, for serving Instructions: Make the chicken: Season the chicken with the chili powder and a generous pinch each of salt and black pepper. Set an Instant Pot to saute at high heat. When the display indicates ?hot,? add the olive oil. Working in batches, add the chicken and cook, turning, until browned, about 3 minutes; transfer to a plate. Add the red onion and garlic to the pot and cook, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon, until the onion is tender, about 5 minutes. Cancel the saute setting. Return the chicken to the pot. Whisk the pineapple preserves, 2 tablespoons mustard, the cayenne and 1 cup water in a small bowl; pour over the chicken and stir to combine. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 6 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure. Transfer the chicken to a plate and shred the meat into large chunks with 2 forks. Set the cooker to saute at high heat. Bring the sauce to a simmer and cook until reduced by about half, about 8 minutes. Return the chicken to the pot and stir to coat. Continue to cook, stirring occasionally, until almost all the sauce is absorbed, about 10 minutes. Stir in the remaining 2 teaspoons mustard and the vinegar; season with salt and black pepper. Meanwhile, make the slaw: Toss the coleslaw mix and bell pepper with 1/2 teaspoon salt and a few grinds of black pepper. Let stand 5 minutes. Add the coconut, scallion, cilantro, mayonnaise and vinegar and toss to coat. Season with salt and black pepper. Divide the chicken among the buns and top with some of the slaw. Serve with vegetable chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 40922,"Chicken Fingers with Apricot Dipping Sauce Vegetable oil, for frying 2 ?3 cup apricot preserves 2 tablespoons soy sauce 2 teaspoons ketchup 6 slices unpeeled fresh ginger 1/2 a lemon, juiced (about 2 tablespoons) 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons fine salt, plus more as needed 1 1/4 to 1 1/2 cups cold seltzer water 1 pound boneless, skinless, chicken breast halves (about 2 large breasts) Instructions: Pour enough oil into a tall heavy-bottomed 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 340 degrees F. Set a rack on a baking sheet, put it in the oven, and preheat to 200 degrees F. For the Sauce: Stir the preserves, soy sauce, ketchup, and ginger in a small microwave-safe bowl. Cover with plastic wrap and microwave on HIGH until the preserves melt, about 30 seconds. Stir in lemon juice and cool before serving. Whisk the flour, baking powder, and salt in a large mixing bowl. Pour in the cold seltzer and whisk until batter just comes together; it should be lumpy. Pat the chicken very dry. Cut the chicken lengthwise into 1 by 3-inch strips. Season the chicken with the salt and pepper. Working in small batches, dip the chicken strips into the batter to coat evenly. Fry the chicken, turning once, until richly golden and crisp, about 5 to 6 minutes. Transfer to a rack in oven to keep warm while frying the remaining chicken. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40923,"Sauteed Maine Lobster with Sweet Corn and Rosemary Ginger Vinaigrette 2 (1 1/2 pound) lobsters 2 cups sweet corn, cut from the cob 2 tablespoons butter 1 tablespoon olive oil Cracked black pepper Salt, to taste Vanilla oil, recipe follows Rosemary Ginger vinaigrette, recipe follows 1 vanilla bean, split and scraped 1 cup grape seed or canola oil 2 (2-inch) stalks fresh rosemary 1 (2-inch) piece ginger root, peeled 2 cloves garlic, peeled 2 tablespoons honey 1/2 cup rice wine vinegar 1/4 cup soy sauce 1 cup peanut oil A few drops sesame oil Instructions: Kill lobster and remove claws and tail. Cook in boiling water for 2 minutes or until they just begin to turn red. Remove from water and cool under running water. Remove from the shell. In a heavy bottom saute pan heat olive oil and butter. Add the corn and cook for 1 minute. Add the lobster and cook until opaque, salt and pepper, to taste. Divide between 4 shallow bowls. Drizzle with vanilla oil. Drizzle the rosemary ginger vinaigrette and garnish with cracked pepper and ro Combine vanilla bean and seeds from vanilla bean in glass container with oil and let stand for at least 1 ho; Chop ginger, rosemary and garlic in food processor. Add vinegar, soy, honey and continue to blend. Drizzle in peanut and sesame oil while process ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]

" 40924,"Shortcake with Mascarpone and Brandied Apricots 1 (8-ounce) package mascarpone cheese 1 (8-ounce) container extra-creamy whipped topping 1/2 teaspoon almond extract 1 pinch salt 1 teaspoon lemon zest 1 package individual dessert sponge cakes 1 can apricot halves in heavy syrup, syrup reserved 2 tablespoons brandy Toasted slivered almonds, for garnish Instructions: In a large bowl, whisk mascarpone cheese to loosen. Add half of a container of whipped topping, almond extract, salt and lemon zest. Stir to combine. Fill each sponge cake with cheese mixture. In a small saucepan over high heat, combine reserved apricot syrup and brandy, reduce until thick. Add apricot halves. Spoon apricot mixture over each sponge cake. Garnish with remaining whipped topping and toasted almond slivers. NOTE: If sponge cakes are not available, use sliced pound cake. ","[Chardonnay, Moscato, Riesling, Vin Santo]" 40925,"No-Bake Banana Pudding Pie 1/2 cup sugar 1/3 cup all-purpose flour
1/4 teaspoon Kosher salt
2 cups whole milk
4 large egg yolks, lightly beaten
2 teaspoons vanilla extract
One 9-inch prepared graham cracker crumb crust 2 ripe medium bananas, thinly sliced
20 vanilla wafer cookies, plus crumbs for garnishing
1 cup heavy cream
2 tablespoons sugar
1 teaspoon pure vanilla extract
Instructions: To make the pudding, in a medium saucepan over medium heat, whisk the sugar, flour, and salt together. Slowly whisk in the milk until combined and smooth and then stir constantly with a wooden spoon until the mixture comes to a low boil and thickens, about 7 minutes. Reduce the heat to very low. While whisking, add about 1/4 cup of the hot milk mixture to the eggs. Whisk the egg mixture into the hot milk and cook, stirring constantly, until the mixture is very thick, 3 to 4 minutes. Remove from the heat and stir in the vanilla. Let stand until room temperature. To make the pie, arrange half of the banana slices in a single layer over the crust. Spread half of the pudding evenly over the bananas. Lay the wafer cookies in a single layer on the surface of the pudding, followed by the remaining bananas. Spread the rest of the pudding evenly over the top. In a small bowl, with a whisk or electric hand mixer, whip the cream, sugar, and vanilla together until soft peaks form. Spread the cream evenly over the pie. Sprinkle vanilla wafer crumbs over the top. Cover with plastic wrap and chill for at least 3 hours before serving. To serve, slice the pie and garnish each slice with vanilla wafer crumbs. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 40926,"Apple Crisp About 3 pounds or 8 Granny Smith apples, peeled 1 lemon, zested and juiced, plus 1 lemon, zested for garnish, optional 1 orange, zested and juiced 1 tablespoon molasses 1 1/4 teaspoons kosher salt, divided 1/2 teaspoon ground cinnamon 1/2 teaspoon powdered ginger 1/8 teaspoon freshly ground nutmeg 3/4 cup all-purpose flour 1 cup light brown sugar 1 stick (8 tablespoons) lightly salted butter, cut into cubes, plus 1 tablespoon for baking dish Ice cream, for serving Instructions: Preheat the oven to 375 degrees F.
Put the apples on a flat surface. Cut the cheeks from the apple, to remove the core. Cut into fairly thin, but not too thin, slices. Put them in a bowl and add the lemon zest and juice and the orange zest and juice. Toss to coat the apples, then add the molasses, 1/2 teaspoon salt, the cinnamon, ginger, and the nutmeg. Toss to blend.
In another bowl, combine the flour, brown sugar and remaining 3/4 teaspoon salt. Add the butter to the bowl and break it up with your fingers integrating the flour with the butter. Spread it out on a plate or small baking sheet and refrigerate until ready to use.
Butter the bottom and sides of a shallow rectangular baking dish (approximately 13 inches long and 9 inches wide) with the remaining tablespoon of butter. Add the apples and top with the butter-flour mixture. Put the dish in the center of the oven and bake until the apples are tender when pierced with the tip of a knife. The topping should be golden brown as well, about 35 to 45 minutes. Remove from the oven and set aside to cool a few minutes before serving. To serve, garnish with additional lemon zest and ice cream, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40927,"Buttermilk-Chive Biscuits 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup, plus 2 tablespoons buttermilk 2 tablespoons minced fresh chives 1 tablespoon butter or margarine, melted Non-stick cooking spray Instructions: Preheat oven to 425-degrees. In a large bowl or food processor fitted with the metal blade, combine flour, baking powder, baking soda and salt. In a small bowl, whisk together buttermilk, chives, and butter. Add mixture to dry ingredients and mix together (with your hands) or pulse in a food processor until a manageable dough forms.Transfer dough to a lightly floured surface and knead 1 minute. Roll dough out to 1/2-inch thickness and, using a biscuit cutter or upside-down glass, cut 8 biscuits (about 3 inches in diameter). Transfer biscuits to a baking sheet that has been coated with non-stick spray. Bake 10 to 12 minutes, or until puffed up and golden. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40928,"Cheese Grits Casserole 8 slices bacon, cut into 1/2-inch pieces 1 onion, very thinly sliced
4 cups low-sodium chicken broth 2 cups coarse stone-ground grits
2 cups heavy cream 2 cups grated Monterey Jack cheese
Kosher salt and freshly ground black pepper Instructions: In a heavy pot, cook the bacon over medium heat to render the fat, about 2 minutes. Add the onions and cook with the bacon until the onions are golden brown and the bacon is chewy, about 5 minutes. Carefully add the chicken broth and 2 cups water. Whisk in the grits. Bring to a boil, lower to a simmer and cook until thickened, about 25 minutes. Stir in the cream and cheese until thoroughly combined. Season with salt and pepper. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 40929,"Lobster-Toasted Garlic Quesadillas with Brie Cheese 2 Olive oil 10 cloves garlic, peeled and thinly sliced Sixteen 8-inch flour tortillas 1 3/4 pounds brie, thinly sliced 4 pounds cooked lobster meat, chopped Salt and freshly ground black pepper Yellow Tomato-Tarragon Relish, recipe follows Avocado Crema, recipe follows 3 ripe yellow tomatoes, cored and diced 1 serrano cl, seeded and minced 1/2 red onion, minced 1/4 cup olive oil 1/4 cup white wine vinegar 2 tablespoons chopped fresh tarragon Salt and freshly ground black pepper 2 avocados 1 cup Mexican crema Kosher salt and freshly ground black pepper Instructions: Heat a grill over high heat. Heat a tablespoon of oil in a small saute pan over medium heat. Add the garlic and cook until lightly toasted.
Place 8 of the tortillas on a work surface and divide the cheese, lobster and garlic among the tortillas. Season with salt and pepper. Place the remaining tortillas on top of the filling. Brush the tops of the tortillas with oil, and then place the quesadillas on the grill, oiled-side down. Grill until golden brown, 2 to 3 minutes. Carefully flip the quesadillas over and grill until the cheese has melted, 2 to 3 minutes longer. Remove from the grill and cut each quesadilla into sixths. Top each wedge with a spoonful of Yellow Tomato-Tarragon Relish, a drizzle of Avocado Crema and serve. Combine the tomatoes, cl, onions, oil, vinegar and tarragon in a medium bowl. Season with salt and pepper. Halve and pit the avocados. Scoop the flesh into the bowl of a food processor. Add the crema and puree until smooth. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 40930,"Roasted Butternut Squash Salad and Kale Summer Rolls with Feta Cheese and Avocado Green Goddess Dressing 1 butternut squash, peeled, seeded and cut into finger-size logs Extra-virgin olive oil 1 teaspoon Aleppo cl flakes (or substitute your favorite cl flakes) Flake sea salt, such as Maldon 2 boquerones (Spanish anchovies) 1/2 avocado, peeled and diced 1/2 clove garlic, minced 1 teaspoon fresh parsley (chiffonade) 2 teaspoons chopped scallions 1 teaspoon fresh cilantro (chiffonade) 1/2 cup mayo About 1 ounce (30g) pickled guindilla cl juice (alternatively, you can use a chardonnay vinegar or a high-quality white wine vinegar) 1 tablespoon lemon juice 1/4 teaspoon salt 12 leaves Tuscan kale, stem removed 2 cups arugula 3/4 cup crumbled feta 1/4 cup pomegranate seeds 1/4 cup toasted pumpkin seeds Flake sea salt, such as Maldon Instructions: For the squash: Preheat the oven to 450 degrees F. Place the squash in a mixing bowl and drizzle with olive oil. Sprinkle with the cl flakes and a good amount of salt. Place on a parchment-lined baking tray and roast until golden brown, about 10 minutes. Remove and refrigerate until needed.
For the dressing: Combine the anchovies, avocado, garlic, parsley, scallions, cilantro and 1/8 cup water in food processor or blender and puree. Add the mayo, cl juice, lemon juice and salt and puree again until combined. This can be done the day before.
For the kale salad: Place the kale into a mixing bowl with 2 tablespoons of the dressing and squeeze lightly with your hands to soften the tough leaves. Add the arugula, feta, half the pumpkin seeds and half the pomegranate seeds and taste for seasoning, adding salt if needed.
To serve: Fill a mixing bowl with warm water and soak 1 piece of rice paper until pliable, but not entirely soft (10 to 15 seconds). Lay it flat on a clean work surface, ensuring that it sticks to the surface. Continue until you have 4 to 6 wrappers stuck to the surface.
Place a strip of roasted butternut squash across each wrapper, 2 inches from the bottom of each wrapper. On top of the strips, lay some of the dressed kale salad, using your hands to form a log-shaped pile. Fold the bottom edge of the wrapper up and the sides in against the filling. Roll up to the top edge, pulling back to tighten the roll as you make them (this is the reason you want the wrapper actually stuck to the surface, it will allow you to get more tension while rolling). Place a damp towel over the rolls (this will keep them moist and soft) and repeat until you have 16 rolls made. These can be assembled up to 1 hour before the guests arrive.
Slice the rolls into 3 to 4 pieces so that they look like sushi and arrange on a serving platter. Sprinkle with the remaining pumpkin seeds and pomegranate seeds and serve with a ramekin of the avocado green goddess dressing as a dipping sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 40931,"Smashed Black Beans 1/4 cup minced yellow onion 1 jalapeno pepper, minced 2 teaspoons vegetable oil 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon salt 3 cloves garlic, minced 2 cups cooked black beans 1 cup chicken or vegetable stock 1 tablespoon white vinegar Instructions: Cook the onions and jalapenos in the vegetable oil in a large saucepan over medium heat until soft, about 5 minutes. Add the cumin, oregano, salt and garlic, and cook another 2 to 3 minutes. Add the beans, stock and 1 cup water and bring to a boil. Turn the heat to low and simmer 15 minutes. Remove the beans from the heat and strain, reserving the liquid. Mash the beans in a small bowl with a potato masher, adding the vinegar and cooking liquid to keep the beans soft. (You will probably not use all the liquid.). ","[Malbec, Tempranillo, Garnacha, Barbera]" 40932,"Simply Orange® Chicken Sausage and Sun-Dried Tomato Bread Pudding 8 large eggs, lightly beaten 2 cups whole milk 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 12 slices soft white bread, 1/2 -inch thick, crusts removed 1 cup grated Cheddar cheese, about 1/4 pound 1 1/2 cups, about 8 ounces, diced cooked chicken sausage 1 cup, 2.5 ounces, slivered dry-packed sun-dried tomatoes Instructions:

1. Whisk the eggs with the milk, salt and pepper in a large bowl.
2. Butter a 9 X 13 baking dish and arrange 6 slices of the bread on the bottom. Top evenly with half the cheese, half the sausage and half the tomatoes. Repeat with the remaining bread, cheese, sausage and tomatoes. Slowly pour or ladle in the milk mixture. Wrap in plastic and weigh down with heavy cans to submerge the layers. Refrigerate for at least 2 hours or overnight.
3. Preheat oven to 350 degrees F. Bake the pudding until puffed and golden, about 45 minutes. Cool on a wire rack for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40933,"Turkey Burger Patty Melts 1 pound ground turkey 1 cups Panko bread crumbs 1/3 cup milk 1 egg 1 tablespoon sage 1 tablespoon fresh thyme 1 teaspoon salt 1 teaspoon pepper, freshly cracked 1 cup cremini mushrooms, sliced (optional) 1 tablespoon olive oil 1/2 cup butter, unsalted 3 tablespoons canola oil 1 red onion, sliced 1 yellow onion, sliced 8 pieces rye bread 8 pieces Gruyere Instructions: In a large bowl, add the panko, milk, egg, sage, thyme and salt and pepper. Combine and let sit for a few minutes. Add in the turkey and combine well. Form into oblong patties (same size as the rye bread) Place on a parchment paper lined sheet pan and refrigerate for 20-30 minutes. While burgers are resting, in a large saute pan, heat 1/4 cup of the butter and 1 Tablespoon canola oil. Add onions and saute 15 to 20 minutes or until nicely caramelized. Set aside, but keep warm. In the same pan as the onions sauteed, add 3 tablespoons canola oil and the mushrooms and saute 6-8 minutes over medium high heat until softened. Set aside, but keep warm. Heat a griddle or cast iron skillet to medium high heat, add 1 Tablespoon canola oil and spread evenly. Add in the turkey burgers and cook for 4 to 5 minutes per side. Remove from heat, cover and keep warm. Butter the rye bread and add to the pan, place the gruyere on bread, then place the turkey burgers on the cheese, pile with onions and the other piece of rye, repeat for all four burgers. After 2 to 3 minutes, turn sandwich over carefully and brown on other side. Remove to cutting board and cut on the diagonal. Serve with mustard and hot cherry peppers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 40934,"Beef in Tomato Sauce 1 (2-pound) New York strip steak, cut into 1-inch cubes 3 tablespoons olive oil Salt and ground black pepper 6 chicken bouillon cubes (recommended: Maggi or Goya) 6 tomatoes 2 red peppers 2 onions 2 cloves garlic Instructions: Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean. Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes. Cover and place pot over low heat. Let it steam for 20 minutes. Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes. Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Malbec, Cabernet Sauvignon, Syrah, Zinfandel]" 40935,"Pickled Pork 2 cups water 1 cup apple cider vinegar 1/4 cup kosher salt 6 cloves garlic, peeled and crushed 2 tablespoons sugar 2 tablespoons yellow mustard seed 2 tablespoons hot sauce 1 tablespoon celery seed 1 bay leaf 1/4 teaspoon whole black peppercorns 8 ounces ice 1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes Instructions: Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 40936,"Lamb Stuffed Cabbage Rolls 2 tablespoons olive oil 1 onion, finely chopped Half of the Savoy cabbage, thinly sliced 2 cloves garlic, minced 1/2-inch of fresh ginger, peeled and finely grated 3 tomatoes, seeded and chopped 4 cups of veal stock Roasted potatoes, for serving Chive sour cream, for serving 1 cup of Greek feta cheese, crumbled, for garnish 1 Savoy cabbage 1 pound minced lean lamb 1 onion, finely chopped 1/2 cup breadcrumbs 1 egg 1 tablespoon minced fresh cilantro 1/2-inch fresh ginger, finely chopped 1 fresh red cl pepper, minced 1 clove garlic, minced Salt and freshly ground pepper Instructions: For the cabbage rolls: Core the head of cabbage and boil in salted water until soft, about 5 minutes. Transfer to an ice-cold bowl of water to stop cooking. Remove from ice water, separate the green leaves and set aside for the rolls. Thinly slice the remaining cabbage and set aside for the sauce. In a large bowl, combine the minced lamb, onion, breadcrumbs, egg, cilantro, ginger, cl pepper, garlic, salt, and pepper. Mix well, season, cover, and keep in the refrigerator until ready to use.
Preheat the oven to 350 degrees F.
Remove any thick veins from the cabbage leaves with a sharp knife. Place 1 cabbage leaf on a cutting board, add 2 tablespoons of the filling, fold sides, and roll up. Hold the loose end of the leaf with small bamboo sticks if necessary. Repeat with other leaves. Transfer the stuffed rolls into a 13 by 9-inch oven-safe dish. Keep in the refrigerator until ready to cook.
For the sauce: In a saucepan, heat the olive oil. Add onions and reserved sliced cabbage and saute until caramelized, about 10 minutes. Add garlic and ginger, continue to cook for a minute over low heat. Add the tomatoes and veal stock. Season with salt and pepper. Simmer until the sauce thickens, about 15 minutes.
Pour the sauce over the cabbage rolls and cook in the oven for 50 minutes.
For serving: Plate 2 cabbage rolls per person, and a ladle of sauce. Garnish with crumbled feta. Serve with the roasted potatoes and chive sour cream. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 40937,"Baked Potato Hash Browns 1 1/2 pounds russet potatoes 1 cup bacon lardoons 1 medium shallot, sliced 1 egg white 4 green onions, roughly chopped 2 sprigs thyme, leaves picked Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 tablespoons chopped flat-leaf parsley Instructions: Preheat oven to 425 degrees F. Peel potatoes and wash. Use a mandolin, or food processor with the grater attachment, to finely shred potatoes. Place in a kitchen towel and squeeze dry. Take a 9-inch oven proof skillet and add bacon and sliced shallots. Set over medium heat and render fat, 4 to 5 minutes. Shallots will caramelize. Using a slotted spoon, remove the bacon and shallots and put in a large mixing bowl (reserve the bacon fat and pan) with potato slices, egg white, green onions, and thyme leaves and season well with salt and pepper. Toss to combine. Spoon mixture into the hot pan with the bacon fat. Pack it in well pressing down with a large spoon to compress the mixture a little. Drizzle the top with some extra-virgin olive oil and season with salt and pepper. When it starts to get golden brown and crispy around the edges flip the hash brown over and pop into the oven to bake for 15 minutes. Remove from oven and allow to cool slightly before running a knife around the edges and then inverting the potato onto a cutting board. Slice into wedges, garnish with chopped flat leaf parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40938,"Triple Chocolate Cookies 6 ounces bittersweet chocolate, coarsely chopped 2 ounces unsweetened chocolate, coarsely chopped 2 teaspoons instant espresso powder, such as Medaglia D'Oro 1/4 cup plus 2 tablespoons all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon fine salt 3/4 stick (6 tablespoons) unsalted butter, slightly softened 1/2 cup granulated sugar 1/4 cup packed light brown sugar 2 large eggs 2 teaspoons vanilla extract 1 cup toasted pecans, coarsely chopped 1/2 cup semisweet chocolate chips 1/2 cup best-quality white chocolate chips Instructions: Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.
Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container. ","[Pinot Noir, Barolo, Tempranillo, Zinfandel]

" 40939,"Skewered Sea Scallops with Lemon-Fennel Dressing 2 cloves garlic, finely chopped 3 tablespoons Pernod 3 tablespoons olive oil Salt and freshly ground black pepper 12 sea scallops 8 wooden skewers, soaked in water for 30 minutes Lemon-Fennel Dressing, recipe follows 2 lemons, halved and grilled 2 tablespoons fresh lemon juice 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard Salt and freshly ground pepper 1/3 cup extra-virgin olive oil 2 tablespoons finely chopped fresh fennel tops Instructions: Heat grill to high. Whisk together the garlic, Pernod, olive oil, and salt and pepper, to taste, in a large baking dish. Add the scallops, turn to coat, cover and refrigerate for 20 minutes. Skewer 3 scallops onto 2 skewers so that the scallops lay flat. Season the scallops with salt and pepper on both sides and grill for about 2 minutes per side or until just cooked through. Transfer to a serving platter and immediately drizzle with the Lemon-Fennel Dressing. Serve with grilled lemons on the side. Whisk together the lemon juice, vinegar, mustard, and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the oil until emulsified and then stir in the chopped fresh fennel tops. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 40940,"Cinnamon Roll Bread Pudding 1 (4.6-ounce) box instant vanilla pudding mix (recommended: Jell-O) 2 (12-ounce) cans evaporated milk 1/2 teaspoon almond extract 1/2 teaspoon pumpkin pie spice 1 pound leftover or store-bought cinnamon rolls, quartered 1 1/2 cups chopped dates or raisins 1/4 cup chopped almonds or pecans 4 tablespoons butter, cut into small pieces Instructions: Preheat oven to 350 degrees F. Lightly spray the inside of a 3-quart casserole with butter-flavored cooking spray; set aside. In a medium bowl, whisk together pudding mix, evaporated milk, almond extract, and pumpkin pie spice. Add rolls, raisins, and pecans to bowl. Stir together until well combined and bread is saturated. Transfer to prepared casserole dish and dot with butter. Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until knife inserted into center comes out clean. Remove from oven and serve warm in martini glasses. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 40941,"Stracciatella Semifreddo Vegetable oil cooking spray 3 (5 inches long by 3/4-inch wide) plain or almond biscotti (about 4 ounces) halved 1/4 cup toasted hazelnuts, see Cook's Note 1/2 stick (4 tablespoons) unsalted butter, melted 8 egg yolks, at room temperature 1/2 cup sugar, plus 1/4 cup 1 teaspoon pure vanilla extract 1/8 teaspoon fine sea salt 1 cup heavy cream 3/4 cup chocolate-hazelnut spread at room temperature (recommended: Nutella) Instructions: For the crust: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 5 by 3-inch nonstick loaf pan with vegetable oil cooking spray. Using 2 pieces of parchment paper, line the pan, allowing the excess to hang over the ends and sides. In a food processor, blend the biscotti and hazelnuts together until finely ground. Add the melted butter and pulse until the crumbs are moistened. Using a flexible spatula, press the crumb mixture into the bottom of the prepared pan. Bake for 8 to 10 minutes until the edges of the crust are golden. Cool the pan on a wire rack for 20 minutes. For the filling: In a medium stainless steel or glass bowl, whisk together the egg yolks, 1/2 cup sugar, vanilla extract, and salt until smooth. Put the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk until the egg mixture is pale, thick and creamy, and an instant-read thermometer registers 160 degrees F, about 10 to 15 minutes. Put the bowl into a larger bowl of iced water to cool completely. In another medium bowl, using an electric mixer, beat the cream until thick. Add the remaining 1/4 cup sugar and beat until the cream holds stiff peaks. Mix 1/4 of the cream into the cooled custard. Using a spatula, gently fold the remaining cream into the custard. Drop spoonfuls of the chocolate-hazelnut spread over the custard mixture and gently fold until just incorporated but still chunky. Spoon the mixture onto the prepared crust. Fold the overhanging parchment paper over the custard and freeze for at least 8 hours or up to 3 days. Run a thin-bladed spatula around the semifreddo between the parchment paper and the pan. Unfold the parchment paper and invert the semifreddo onto a platter. Peel off the paper and cut into 1-inch thick slices. Serve on chilled plates. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40942,"Dark Chocolate as a Snack 1 ounce dark chocolate Instructions: ; ","[Malbec, Syrah, Cabernet Sauvignon, Zinfandel]" 40943,"Spicy Vegetarian Chili 2 tablespoons extra-virgin olive oil 1 large onion, chopped 2 large bell peppers (1 green, 1 red), chopped 3 medium carrots, finely chopped Kosher salt 6 cloves garlic, finely chopped 3 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons ground coriander 2 teaspoons dried oregano 1/2 to 1 chipotle cl pepper in adobo sauce, chopped 1 tablespoon tomato paste 2 corn tortillas, torn into pieces 1/2 cup brewed coffee 1 28-ounce can whole plum tomatoes, crushed by hand 2 tablespoons unsweetened cocoa powder 2 15-ounce cans pinto beans, drained and rinsed 1/2 head cauliflower 1/2 cup finely chopped fresh cilantro, plus torn leaves for topping (optional) Shredded reduced-fat cheddar cheese, sliced scallions and/ or plain low-fat Greek yogurt, for topping (optional) Instructions: Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt; cook, stirring frequently, until the carrots begin to soften, about 8 minutes. Add the garlic and cook 2 more minutes. Add the chili powder, cumin, coriander, oregano, chipotle, tomato paste and tortillas and cook, stirring, until the tomato paste is brick red, about 4 minutes (add a splash of water if the mixture begins to stick). Add the coffee and simmer until almost completely reduced, about 30 seconds. Stir in the tomatoes, cocoa powder, beans and 2 1/2 cups water and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes. Meanwhile, trim the large stems off the cauliflower and coarsely grate the florets on a box grater. About 10 minutes before the chili is done cooking, stir in the grated cauliflower. Cook 10 minutes, then remove from the heat. Stir in the chopped cilantro and season with salt. Add some water if the chili is too thick. Ladle into bowls and add toppings. ","[Syrah, Tempranillo, Garnacha, Barbera]" 40944,"The Tipsy Pig Cocktail Ice 3 ounces bourbon 1 ounce Bacon Brown Sugar Simple Syrup, recipe follows 1 ounce sweet vermouth 5 drops bitters Candied bacon, from Bacon Brown Sugar Simple Syrup, recipe follows, for garnish Gourmet maraschino cherries, such as Luxardo, for garnish 1 cup cooked chopped bacon 1 cup brown sugar Instructions: In a shaker filled with ice, add the bourbon, Bacon Brown Sugar Simple Syrup, vermouth and bitters and shake until well mixed. Place 1 large ice cube into 2 tumblers, pour the cocktail over the ice and garnish with a candied bacon piece and a maraschino cherry on a pick. In a small saucepan over medium heat, cook the bacon, sugar and 1 cup water until lightly boiling. Strain the candied bacon and reserve. Set aside the syrup to cool. ","[Bourbon, Whiskey, Brandy, Port]" 40945,"Hazelnut Cake with Nutella Mousse 12 tablespoons unsalted butter, softened, plus more for the pan 1 1/2 cups all-purpose flour, plus more for the pan 1 1/2 cups unhusked hazelnuts, toasted 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder Pinch kosher salt 1 cup sugar 1 teaspoon vanilla extract 3 large eggs 1/2 cup hazelnut paste 1 1/2 cups Nutella 1/2 cup mascarpone cheese or cream cheese 1 cup heavy cream, chilled Instructions: For the hazelnut cake: Preheat the oven to 325 degrees F. Butter and flour a 9-inch round or square baking pan. Pulse the hazelnuts until coarsely chopped in a food processor. Reserve. Combine the flour, cocoa powder, baking powder and salt together in a medium bowl. Combine the butter, sugar and vanilla in a large mixing bowl, and then beat until the mixture is light and fluffy, using an electric mixer. Beat in the eggs one at a time. Add the hazelnut paste and beat until incorporated and there are no lumps. Gradually add in the flour mixture, stopping the beater when it is just combined. Fold 1 cup of the chopped hazelnuts into the batter, reserving the rest for garnish. Transfer the batter to the pan and bake until a toothpick comes out clean when inserted into the middle of the cake, 45 to 50 minutes. Let the cake cool 10 minutes, then remove from the pan and let cool completely. For the nutella mousse: Mix the Nutella and mascarpone in a large bowl to combine. Beat the heavy cream in another large bowl, using a hand mixer, until just under soft peaks. Add in the Nutella mixture in 2 additions, and beat until you don't see any streaks. Place the mousse in a pastry bag fitted with a medium star tip. Refrigerate until ready to serve. To serve and assemble the cake: Cut the cake into 3-inch squares or rounds and cut each in half equatorially. Pipe the mousse on both the bottom and top halves of each of the cakes, and then give each cake a light sprinkey-dink of the chopped hazelnuts. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 40946,"Homemade Schnitzel 6 ounces pork tenderloin 1 cup flour 1 cup corn oil 3 ounces chopped onion 3 ounces sliced mushrooms 1 ounce red wine 1/2 ounce sour cream 3 ounce brown gravy 1 teaspoon Worcestershire sauce Instructions: Pound the pork tenderloin until it is flat. Dredge in flour and pan fry in corn oil, browning both sides. Remove the schnitzel from the pan. Add chopped onion and mushrooms to the pan, and then saute. To finish, add red wine, Worcestershire sauce, sour cream, and brown gravy. Place on serving dish and top with sauce from pan. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 40947,"Steak Shawarma Pita 3 serrano chiles 1/2 cup canola oil
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon kosher salt, or more as needed
4 green onions, roughly chopped
3 medium garlic cloves Juice of 2 lemons (about 1/3 cup)
1 bunch fresh cilantro, including stems, rough chopped
1 bunch Italian flat leaf parsley, including stems, rough chopped 1 medium green bell pepper, seeded and roughly chopped
1 medium jalapeno, seeded and roughly chopped 1 cup uncooked quinoa 1 1/2 teaspoons kosher salt
1/4 cup extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
4 bunches Italian flat leaf parsley, leaves only
Juice of 2 lemons (about 1/3 cup)
1 bunch fresh mint leaves
2 cups whole milk Greek yogurt 1/4 cup red wine vinegar
2 teaspoons minced fresh garlic
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
Juice of 1/2 fresh lemon (about 2 tablespoons)
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 thinly sliced blade/lifter meat, skirt steak or round steak (\carne asada cut)
4 pitas Instructions: For the green cl zhoug: Blacken serrano chiles on top rack of a toaster oven set on broil for 2 minutes per side. Let cool until cool enough to handle, then remove stems. Place in a food processor fitted with an S blade along with the oil, cardamom, coriander, salt, green onions, garlic, lemon juice, cilantro, parsley, bell pepper and jalapeno and pulse for 3 to 5 turns, then process on high speed, adding 1/2 cup cool water. Adjust for salt and place in a glass jar with a tight-fitting lid. Keeps for up to 2 weeks, refrigerated. Use like hot sauce or salsa in a pita with shawarma. For the quinoa taboulleh: Combine the quinoa, 1 teaspoon salt and 2 cups water in a 1-quart saucepot and bring to a boil. Cover and turn off heat, then let rest without removing the lid for 20 minutes. Spread cooked quinoa over a dinner plate to cool and allow steam and moisture to dissipate. Meanwhile, mix oil, pepper, parsley, lemon juice, mint leaves and remaining 1/2 teaspoon salt in a large bowl, then fold in quinoa. Cover and refrigerate until ready to use. Taboulleh keeps, refrigerated for 3 days. For the steak shawarma: Mix the yogurt, vinegar, garlic, coriander, allspice, cardamom, cinnamon, cumin, lemon juice, salt and pepper in a medium bowl with a whisk. One at a time, dip each thinly sliced steak into marinade on both sides and place in a plastic tub that will accommodate all marinade and steak. Cover and refrigerate overnight or up to 3 days. Preheat a gas or charcoal grill to 450 degrees F. Line a pan with foil. Place steaks on hot grill and cook for 90 seconds per side, then place in lined pan. Cut thin steaks into 1/4-inch strips with a good knife. Return cut strips to pan and cover with foil to keep warm until ready to serve. Serve steaks in pitas, and top with quinoa tabbouleh and green cl zhoug. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 40948,"Macaron Lollipops 1 cup blanched slivered almonds 2 large egg whites, at room temperature 2 tablespoons granulated sugar 1/4 teaspoon pure almond extract Zest of 1 medium orange Orange food coloring, as needed, optional 1 cup powdered sugar 3/4 cup semisweet chocolate chips, such as Ghirardelli 1/4 cup heavy cream, at room temperature Special equipment: 12 wooden popsicle sticks Instructions: For the macarons: Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper. In a food processor, blend the almonds until finely ground. In a large bowl, using a hand mixer on high speed, beat the egg whites until they form soft peaks, about 1 minute. Gradually add the granulated sugar, beating constantly, until the mixture holds stiff peaks, about 2 minutes. Beat in the almond extract, orange zest and food coloring, 1 drop at a time, if using. Using a spatula, fold in the ground almonds and powdered sugar until combined. Using a small cookie scoop, scoop eight to twelve 2-inch-diameter circles of batter onto each baking sheet. Bake for 15 minutes until slightly puffed. Cool completely on the baking sheets, about 30 minutes. For the filling: Place the chocolate and cream in a medium bowl. Place the bowl over a pan of barely simmering water. Stir until the chocolate is melted and the mixture is smooth, about 2 minutes. Refrigerate until thick enough to spread, about 25 minutes. To assemble: Spoon the filling onto the flat side of half of the cookies. Place the lollipop sticks in the middle of the filling and gently press the remaining cookies on top. Allow the filling to set at room temperature, about 1 hour. ","[Champagne, Prosecco, Moscato, Riesling]" 40949,"Greek Salad 1 medium ripe tomato 7 ounces/200 g ripe cherry tomatoes 1 beef tomato 1 medium red onion, peeled 1 cucumber 1 green pepper A handful fresh dill A handful fresh mint leaves A large handful black olives, pitted or stoned Sea salt 1 tablespoon red wine vinegar 3 tablespoons good-quality Greek extra-virgin olive oil 7 ounces/200 g block feta cheese 1 teaspoon dried oregano Instructions: This salad is known and loved around the world. Those of you who've been lucky enough to eat this salad in Greece will know that when it's made well it's absolute heaven. Hopefully this recipe will help you achieve the big bold authentic flavours that it's known for. The trick is to pay attention to the small details that make it so wonderful: things like finding the ripest tomatoes, good Greek olive oil, beautiful olives, creamy feta, and lovely herbs.; I think it's quite nice to have different shapes and sizes in a salad, so cut your medium tomato into wedges, halve the cherry tomatoes, and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl. Slice the onion very finely so it's wafer thin and add to the tomatoes. Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then cut it into thick slices. Deseed your pepper, slice it into rings and add them to the salad along with the cucumber. Roughly chop the dill and most of the mint leaves, reserving the smaller ones for garnish. Add the chopped herbs to the bowl of salad, then squeeze your handful of olives over so they season the vegetables, then drop them in. Add a pinch of salt, the vinegar, and extra-virgin olive oil. Quickly toss everything together with your hands. The minute all those flavours start working with the vegetables is when the magic starts to happen. Have a taste, and adjust the flavours if need be. To serve, pop the block of feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra-virgin olive oil and take it straight to the table. It's confident and scruffy with a bit of attitude. Delicious. Cook's Note: I've been known to pop leftover Greek salad into a liquidizer with a splash of extra-virgin olive oil and a few ice cubes, then blitz it up to a smooth consistency so it's basically a Greek gazpacho. It's not a classic thing to do, but it is very delicious, not to mention a great way of using up leftovers! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 40950,"Jerusalem Artichoke Soup 3 tablespoons olive oil 1 white onion, diced 1 bay leaf Salt 1 1/2 pounds Jerusalem artichokes, roughly chopped 1/2 potato, quartered 3 sprigs fresh thyme, tied with string, plus 1 sprig picked for garnish 1/2 cup 35-percent cream Extra-virgin olive oil, for drizzling Instructions: Heat the oil in a medium pot over medium heat. Add the onions and bay leaf, sprinkle with salt and cook until tender and translucent. Add the Jerusalem artichokes and potatoes and stir. Add 8 cups water and the thyme bundle, and stir. Bring to a boil, then reduce to a simmer. Cook until the Jerusalem artichokes and potatoes are fork tender, 15 to 20 minutes. Remove the bay leaf and thyme bundle. In a blender, puree the soup in batches until smooth. Strain through a fine mesh strainer into a new pot. Bring to a boil and reduce to a simmer. Add the cream and season with salt. Serve, garnishing each bowl with a drizzle of extra-virgin olive oil and the thyme leaves. Cook's Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 40951,"Marble Potatoes with Garlic & Herbs 3 tablespoons unsalted butter 1 pound multicolored marble potatoes Kosher salt and freshly ground black pepper 1 large garlic clove, grated on a Microplane Fleur de sel 3 tablespoons minced fresh parsley Instructions: Melt the butter in a large (8-inch) saucepan. Add the potatoes and 1 teaspoon kosher salt and toss with the melted butter. (The potatoes should mostly be in one layer.) Cover the pot and cook over medium-low heat for 10 to 15 minutes, until the potatoes are tender when tested with a small paring knife. Shake the pot occasionally to cook the potatoes evenly but be sure the lid stays on tightly. Stir in the garlic and cook uncovered for just 2 minutes. Off the heat, add 1/2 teaspoon fleur de sel, 1/4 teaspoon pepper and the parsley and toss well. Taste for seasonings and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40952,"Stuffed and Fried Shrimp with Pepper Jelly 12 pieces of raw shrimp, tail off, 16 to 20 count 1 cup soft, white bread crumbs 2 tablespoons chopped anchovies 1 teaspoon chopped garlic 2 tablespoons lime juice 1/2 teaspoon black pepper 3 tablespoons softened butter 1 cup rice flour 1/2 to 1 cup water Salt and pepper 1/2 cup white wine 1/2 cup sherry vinegar 2 tablespoons hot sauce 2 tablespoons shallots, finely minced 1/2 cup hot pepper jelly 6 tablespoons softened butter Salt Instructions: Peel, devein, and butterfly the shrimp. Mix all other ingredients thoroughly and taste for seasoning. Divide into 12 and stuff the back of each shrimp. Close shrimp and let chill for 30 minutes. Preheat frying oil in a deep figur or Dutch oven to 350 degrees. Whisk together rice flour, water, salt, and pepper. Dip each shrimp into batter, letting excess drip off. Lower into frying oil and cook for about 2 minutes. Remove from oil, drain, and serve with pepper jelly sauce. HOT PEPPER JELLY SAUCE: Place wine, vinegar, hot sauce, and shallots in a small pot and bring to a boil. Reduce heat and simmer until reduced to 1/4 cup, then whisk in jelly. Over low heat, whisk in butter 1 tablespoon at a time until sauce is creamy in consistency. Taste for seasoning, add salt and adjust to taste by adding a little vinegar, jelly or hot sauce. Keep warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 40953,"My Aunt Terrie's Famous Homemade Dinner Rolls (Best Ever!) 2 sticks butter 1 1/4 cups warm water 2 packages dry yeast (recommended: Rapid Rise Fleishmann's) 2 tablespoons sugar, plus 1 cup 5 cups all-purpose flour 2 teaspoons salt 3 eggs 1 cup sugar 1/4 cup vegetable oil Instructions: In a heat-proof bowl, melt 1 stick of the butter in the microwave and allow it to cool. Add 1/4 cup warm (not hot) water, the yeast, and 2 tablespoons of sugar to a small bowl and stir slightly with fork. Set aside to proof. In a mixing bowl of a stand mixer fitted with a dough hook, put 3 cups of the flour with the salt, eggs (preferably at room temperature), 1 cup warm (not hot) water, 1 cup sugar, and the cooled melted butter. Mix well. Add the yeast mixture and gradually add the remaining 2 cups of flour and keep beating. Cook's Note: You may not need the whole 5 cups of flour; the stickier (not runny) the dough, the lighter the rolls. Transfer the dough to a large bowl and pour about 1/4 cup of oil over the dough. Cover with a plate and let rise, at least double or more its original size, about 2 hours. Preheat the oven to 350 degrees F. After the dough has risen, transfer it to a floured surface and knead it a little. Roll out the dough about 1/4-inch thick (or thinner). Let the dough rest a few minutes while you melt the other stick of butter. Use a cookie cutter and cut out rolls. Dip each roll in melted butter, fold in half and put them on a sheet pan. Arrange them close together, filling up the pan. Bake until nice and brown. Ovens vary, so maybe about 20 minutes. Take the pan out of oven and immediately brush the rolls with butter. Transfer them to a serving dish and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40954,"Chicken and Mixed Vegetable Quesadillas with Artichokes, Mushrooms, and Roasted Red Peppers Nonstick cooking spray 2 cooked chicken breast halves 8 (6 to 8-inch) flour tortillas 1/2 cup chopped red onions 1/2 cup sliced mushrooms 1/2 cup sliced roasted red peppers (from water-packed jar) 1/2 cup sliced artichokes (from water-packed can or jar) 1/4 cup shredded Monterey jack or pepper jack cheese, for each quesadilla Instructions: Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat. Using a fork, pull chicken meat from bone in shreds. Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 40955,"Red Pepper Sauce 4 red bell peppers, seeded, deribbed and chopped 1/4 cup extra virgin olive oil Salt and freshly ground black pepper Instructions: Heat the olive oil in a saucepan, add the peppers, cover and simmer over very low heat, for about 20 minutes or until tender. Puree the cooked peppers through a food mill to remove the skins. Season to taste with salt and pepper. The sauce is ready to be used like this over steak, grilled polenta, poultry, lamb or grilled seafood or can be enhanced with a few tablespoonfuls of the possible additions. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 40956,"First Snow Cherry Pie with Snowflake Sugar Cookies 2 1/2 cups all-purpose flour, plus more for dusting 1 teaspoon kosher salt 1/2 teaspoon baking powder
8 ounces (2 sticks) cold unsalted butter, diced
4 to 6 tablespoons cold water
1 cup cranberries (fresh or frozen) 1 cup cherries (fresh or frozen) 1 cup peeled and chopped apples
1/2 cup sugar
1/2 cup orange juice, plus 1 tablespoon zest
1/2 teaspoon ground cinnamon
2 to 3 tablespoons cornstarch mixed with 1/4 cup water 3 tablespoons brandy Sugar Cookies, recipe follows 1 pound (4 sticks) unsalted butter 4 cups all-purpose flour, plus more for dusting 1 cup sugar 1 teaspoon vanilla 2 large eggs Icing and candies, for decorating Instructions: For the crust: Preheat the oven to 375 degrees F. Combine the flour, salt, baking powder and butter in a food processor. Pulse until the consistency of fine meal. Add 4 tablespoons water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add a tablespoon of water at a time, pulsing between additions, until it does. Turn the dough onto a floured surface and work it until it just comes together. Form the dough into a disc, wrap it in plastic and place it in the refrigerator to chill at least 20 minutes. Roll out the dough on a floured surface to 1/8 inch thick. Transfer it to a 9-inch pie plate. Roll or trim the edges as you like. Line the dough with parchment and fill with pie weights. Bake until set, 10 to 15 minutes. Remove the parchment and weights from the crust. For the filling: In a large saucepan, combine the cranberries, cherries, apples, sugar, orange juice and zest and cinnamon. Bring to a simmer and cook until the cranberries pop and the cherries and apples are soft. Be careful to not cook the apple to mush. If using frozen cranberries and cherries, hold the apples until the last 5 minutes and then add them. Thicken by stirring in the cornstarch mixture. Stir for 1 minute. Stir in the brandy and remove from the heat. To make the pie: Fill the pie crust with the pie filling. Bake until bubbling, 35 to 40 minutes. Cool to just warm or room temperature. Top with the Sugar Cookies. For the cookies: Preheat the oven to 375 degrees F. In a stand mixer fitted with a paddle attachment, mix together the butter, flour, sugar, vanilla and eggs on medium speed until well combined. Flatten the dough into a disc and wrap in plastic. Chill in the refrigerator, at least 20 minutes. Roll out the dough to desired thickness. Cut out cookies with your favorite cookie cutter. Place the cookies on a parchment-lined baking sheet and bake until slightly crisp on the edges, 9 to 11 minutes; adjust for thickness. Let cool, then decorate as desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40957,"Grilled Jerk Chicken with Mango Cilantro Salsa 1/2 cup vegetable oil 1 onion, coarsely chopped 2 scallion, coarsely chopped 1 large Scotch bonnet pepper, stem and seeds removed 1 tablespoon fresh ginger, grated 3 cloves garlic, coarsely chopped 1 tablespoon finely chopped fresh thyme 2 tablespoons red wine vinegar 1 tablespoon light brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg Pinch ground cloves 1 teaspoon ground allspice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 teaspoon fresh lime juice 4 chicken thighs, skin on, bone in 4 drumsticks, skin on 2 mangoes, peeled and diced 1/4 cup finely chopped red onion 2 tablespoons chopped cilantro 3 tablespoons lime juice 3 tablespoons fresh orange juice Salt and freshly ground pepper Instructions: Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through. For the mango cilantro relish: Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 40958,"St. Patrick's Day Fried Cabbage 2 tablespoons unsalted butter 4 slices bacon (about 3 ounces) sliced crosswise into 1/2-inch strips 1 medium onion, diced 3 cloves garlic, sliced 1/2 large head green cabbage, quartered, cored and sliced crosswise into 1/2-inch-thick slices
Kosher salt and freshly ground black pepper 2 teaspoons Worcestershire sauce Instructions: Place the butter and the bacon in a large Dutch oven or pot with a lid over medium-high heat. Cook, stirring occasionally, until bacon is lightly browned and crisp, 7 to 8 minutes (lower the heat if the bacon begins to get too dark). Using a slotted spoon, remove the bacon to a paper-towel-lined plate and reserve (do not wipe out pot). Add the onion, garlic, and 1/2 teaspoon salt to the pot, stirring frequently with a wooden spoon and scraping up any browned bits from the bottom of the pan. Cook until the onion is very soft, about 8 minutes.
With the heat at medium-high, add the cabbage, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir until the cabbage starts to soften, 5 minutes. Reduce heat to medium-low or low and cook, covered, until the cabbage is very tender, with a little bit of texture remaining in the thicker rib pieces, 12 to 15 minutes, stirring occasionally to make sure the bottom isn?t getting too dark.
Uncover the pot and increase heat to high. Add the Worcestershire sauce and stir for about a minute. There should be almost no liquid in the pot. Add more salt and pepper, if necessary, transfer to a serving bowl and top with the reserved bacon bits. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 40959,"Chili con Queso 8 ounces processed cheese block, such as Velveeta, diced 2 ounces freshly shredded sharp Cheddar (about 3/4 cup) 2 ounces freshly shredded Monterey Jack (about 3/4 cup) 2 ounces freshly shredded mozzarella (about 1/2 cup) 1 tablespoon vegetable oil 4 ounces bulk pork sausage 1 jalapeno, finely chopped (seeds removed for less heat, if desired) 2 tablespoons all-purpose flour 1/2 teaspoon chili powder 1/4 teaspoon ground cumin 1 1/2 cups milk 1/2 cup prepared pico de gallo, plus extra for serving Kosher salt Hot sauce Corn chips, for dipping Instructions: Combine the processed cheese, Cheddar, Monterey Jack and mozzarella in a medium bowl. Set aside. Heat the oil in a medium saucepan over medium heat. Add the sausage and cook, breaking it into very small pieces with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer the sausage with a slotted spoon to a plate, leaving the drippings in the pan.
Add the jalapeno to the drippings and cook, stirring, until softened, about 2 minutes. Sprinkle the flour into the pan and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the chili powder and cumin and stir until well incorporated with the flour mixture, about 30 seconds longer. Slowly pour in the milk and cook, whisking frequently, until smooth and slightly thickened, about 5 minutes. Add the cheese mix a handful at a time. Cook, whisking until smooth. You can add the next handful once the previous handful has melted about halfway.
Remove from the heat and stir in the browned sausage, pico de gallo and 1/2 teaspoon salt. Taste and adjust the seasonings and heat with additional salt and hot sauce. Serve warm with chips for dipping and extra pico de gallo on the side. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 40960,"Cruschiki: Pig's Ears Fritters 5 egg yolks 5 tablespoons sour cream 5 tablespoons powdered sugar 1 tablespoon rum or whiskey 1/2 teaspoon almond extract 1 teaspoon vanilla extract 2 cups flour, plus 1/2 cup for dusting 1 pinch salt Oil, for frying Powdered sugar Instructions: Beat the yolks with the sour cream thoroughly. Add the powdered sugar, alcohol, almond extract, and vanilla and continue mixing. Gradually add the flour and salt holding back 1/2 cup, and stir until blended. Turn the dough out onto a lightly floured work surface and knead at least 15 minutes using the remaining flour to dust the work surface. Or make this in the mixer with a dough hook and let it do the work for you - beat with the dough hook on medium speed for 6 minutes or until very smooth. Divide the dough into 2 pieces and let rest 10 minutes, covered with a barely damp cloth. With a rolling pin, roll each piece very thinly, about 1/16-inch thick. Cut rolled out dough into 1 1/2-inch wide strips and then cut diagonally 1 1/2-inches long to make diamonds. In the center of each piece cut a 1/2-inch slit (she said \gash) and pull one point through the slit to form what looks a bit like a pig's ear. After they are all shaped, heat some oil for deep-frying in a skillet, and fry until golden brown on both sides. Drain on heavy brown paper (grocery bag). Sprinkle with powdered sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40961,"Bread 'Em And Bake 'Em Pork Chops 1 (5-ounce) box plain melba toast 2 teaspoons Emeril's Italian Essence or other dry Italian seasoning 2 tablespoons plus 2 teaspoons Baby Bam, recipe follows 1/2 teaspoon garlic powder 1/4 cup finely grated Parmesan 1/4 cup vegetable oil 2 large eggs 6 thin center-cut pork chops (about 2 1/4 pounds) 1/2 teaspoon celery salt 1 teaspoon dried thyme 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon ground black pepper 2 teaspoons garlic powder 2 teaspoons onion powder 2 tablespoons dried parsley 2 tablespoons salt 3 tablespoons paprika Instructions: Position rack in center of oven and preheat the oven to 400 degrees F. Line a large rimmed baking sheet with aluminum foil and place a wire rack on top. Place the melba toast in a food processor and pulse to form coarse crumbs, about 3 pulses. Transfer the crumbs to a large plastic resealable food storage bag and add the Italian Essence, 2 tablespoons of the Baby Bam, the garlic powder, Parmesan, and vegetable oil. Close the bag and shake to combine. In a medium mixing bowl, beat the eggs and remaining 2 teaspoons of Baby Bam with a fork. Using your hands, dip the pork chops 1 at a time into the eggs, then place in the bag, close, and shake to coat on both sides, pressing so that the crumbs adhere. Place the chops on the wire rack on the baking sheet. Bake until the pork chops are cooked through and the coating is golden brown and crisp, about 20 minutes. Using oven mitts or pot holders, remove the baking sheet from the oven and serve the chops immediately. Place all the ingredients in a small mixing bowl and stir well to combine, using a wooden spoon. Then store in an airtight container for up to 3 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40962,"Cinnamon-Raisin Rice Pudding 1/2 cup medium-grain rice 1 cinnamon stick, broken in half, plus more, for serving Kosher salt 4 cups milk 3/4 cup sugar 1 teaspoon pure vanilla extract 3 large egg yolks 1/2 cup raisins Instructions: Bring the rice, cinnamon, a pinch of salt and 3 1/2 cups of the milk to a simmer in a medium saucepot set over medium heat, stirring occasionally. Cook, stirring occasionally, until the rice is just tender, about 12 minutes. Meanwhile, whisk together the sugar, vanilla, egg yolks and the remaining 1/2 cup milk in a medium bowl until smooth. While whisking constantly, slowly add about 1 cup of the hot milk mixture to the yolk mixture until smooth and then whisk back into the pot. Stir in the raisins. Simmer the pudding, stirring constantly, until slightly thickened, about 5 minutes. It will continue to thicken as it cools. Remove and discard the pieces of cinnamon stick. Pour the pudding into a bowl and press a piece of plastic wrap directly on the surface. Cool to room temperature and then refrigerate, if desired. Serve at room temperature or cold, sprinkled with freshly ground cinnamon. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 40963,"Chipotle Chicken or Shrimp Skewers with Jicama-Orange Salad 1/4 teaspoon ground cumin Pinch ground coriander 2 teaspoons chipotle peppers in adobo sauce Juice of 1 lime (about 2 tablespoons) 2 teaspoons honey 1 clove garlic, minced Kosher salt 2 tablespoons oil 1 pound boneless, skinless chicken breast, sliced into long thin pieces, or 1 pound large shrimp with tails intact, peeled, and deveined (about 12) 1 small jicama, cut into 1/8-inch thick batons (about 2 cups) 3 oranges 5 sprigs fresh cilantro, leaves picked (about 1/4 cup) Instructions:

1. Combine the cumin, coriander, chipotle, lime juice, honey, garlic, 1 teaspoon salt, and oil and whisk well. Pour over the chicken or shrimp, mix to coat well, and marinate for 30 minutes. Soak wooden skewers in water.
2. Preheat a grill to medium-high heat. Place the jicama in a medium bowl. Cut the peel from the oranges, then slice the orange segments into the bowl over the jicama. Tear the cilantro leaves and add to the jicama. Season with salt and toss to combine.
3. Remove the chicken or shrimp from the marinade and thread onto the soaked skewers, 2 pieces chicken per skewer or 3 shrimp. Grill 3 to 4 minutes per side. Place the jicama slaw on a plate and top with the skewers. ","[Malbec, Tempranillo, Garnacha, Barbera]" 40964,"Sweet Tomato Chutney 1/2 cup sugar 1/2 teaspoons salt 4 to 6 cardamom pods, cracked 2 large tomatoes, chopped 1 tablespoon chopped fresh cilantro 1 tablespoon minced red onion Instructions: Put the sugar, salt, cardamom and tomatoes into a saucepan over high heat and bring to a boil. Reduce the heat to low and simmer gently until it has reduced and thickened significantly, 45 minutes to1 hour. Let cool slightly and stir in the cilantro and onions. ","[Riesling, Moscato, Vinho Verde, Cava]" 40965,"5-Minute Granola 2 cups rolled oats 1/3 cup sliced almonds
   1/3 cup flaked coconut
   1/3 cup wheat germ
   3 tablespoons salted butter
   2 tablespoons honey
   1 tablespoon brown sugar
   1 tablespoon maple syrup
   Splash vanilla extract Pinch kosher salt
   Strawberry yogurt and fresh blueberries, for serving
   Instructions: Add the oats, almonds and coconut to a dry nonstick skillet over medium-high heat. Toast in the skillet, stirring, until they are golden brown, about 2 minutes. Stir in the wheat germ, then pour onto a plate. Reduce the heat to medium and add the butter. When the butter has melted, add the honey, brown sugar, maple syrup, vanilla and salt. Bring to a boil and let cook, stirring, until it combines into a thin syrup, about 1 minute. Add the toasted dry ingredients back to the skillet and stir quickly, keeping the granola from clumping too much, but ensuring the dry ingredients are all coated in the syrup, about 1 minute. Serve warm, or allow to cool for 30 minutes, at which point the granola will become crispier. Sprinkle the granola over the cold yogurt and garnish with blueberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 40966,"Buffalo Burger, Buffalo Mozzarella, Buffalo Mayo on a Biscuit 4 ounces bone marrow (about 5 pieces) 3 pounds ground buffalo meat 2 tablespoons black peppercorns Sea salt 6 pieces Campari tomato on the vine (about 2 times the size of cherry tomatoes) Vegetable oil, for drizzling 2 balls buffalo mozzarella cheese Tawa Biscuits, for serving, recipe follows Buffalo Mayonnaise, for serving, recipe follows Micro sprouts, for garnish 2 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 1/2 teaspoon kosher salt 1/2 cup unsalted butter, fridge cold 3/4 cup plus 2 tablespoons 2-percent milk, cold 2 tablespoons cornmeal 1/2 cup mayonnaise 1/4 cup fresh tomato juice 2 tablespoons hot sauce, such as Tabasco Salt and freshly ground pepper Instructions: Submerge the marrow in water and refrigerate overnight, changing the water 3 times over 12 hours. Drain well, and then push the marrow out of the bones using your finger. Submerge in clean water another 3 hours, and then drain well. Finely dice and transfer to a clean dry bowl.
   Preheat the grill to 425 degrees F. Once hot, preheat the cedar plank on the grill.
   Combine the buffalo meat with the marrow and then mix in the pepper. Form into 6 equal 1/2-inch-thick patties. Sprinkle with salt and cook on the cedar plank, with the grill covered, 22 minutes. Lightly drizzle the tomatoes with vegetable oil and roast alongside on the cedar plank.
   Cut each mozzarella ball into 3 equal pieces and gently press into patty shapes. Place 1 piece on top of each patty, sprinkle with salt and cook until the cheese just begins to melt, 3 to 4 minutes.
   Serve the burgers on the Tawa Biscuits on an unused wood service platter, each slathered with the buffalo mayonnaise and topped with a \cherry on top\ (the tomatoes with a piece of vine still attached). Garnish with micro sprouts. Preheat the grill to 425 degrees F.
   Combine the flour, baking powder and salt in a bowl. Cut the butter into pea-size cubes and drop into the flour mixture, and then break into smaller pieces using your fingertips while combining with the dry ingredients. Pour in 3/4 cup of the milk and mix until the dough begins to come together.
   Turn the dough out onto a lightly-floured work surface and quickly form into a ball. Roll out 1/2-inch thick using a rolling pin, and then cut out biscuits with a round 4 1/2-inch cutter and transfer to a baking sheet. Refrigerate 30 minutes.
   Place the tawa on the rack furthest from the flame and preheat 5 minutes.
   Brush the biscuits with the remaining 2 tablespoons milk and sprinkle with the cornmeal. Transfer the biscuits onto the tawa, leaving a little space in between each. Close the lid and cook until the biscuits puff and are fully cooked, 15 to 20 minutes. Transfer to a wire rack and serve warm. Combine the mayonnaise, tomato juice and hot sauce and mix well. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 40967,"Asparagus Main Course Soup 2 tablespoons unsalted butter 1 cup finely sliced scallions 4 cups chicken broth 2 cups water 1 pound asparagus, trimmed, peeled and cut on the bias in 1 inch pieces 1 cup thawed frozen petite peas 2 cups diced (1/2 inch cubes) firm tofu or cubed boneless chicken 1 cup chiffonade of lettuce leaves such as Boston or Romaine 1/2 cup (loosely packed) tarragon leaves Salt and freshly ground black pepper Instructions: In a saucepan heat the butter. Add the scallions, cover and simmer for 3 minutes or until soft. Add the broth and water and bring to a boil. Add the asparagus and simmer 5 minutes or until just tender. Add the peas and simmer 1 minute to heat through. Add the tofu or chicken, lettuce leaves and tarragon and simmer another couple of minutes or just until the romaine lettuce is wilted. Season well to taste with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40968,"Speedy Dumpling Soup 6 cups low-sodium chicken broth Half a 12-ounce bag broccoli slaw mix (with broccoli, carrots and red cabbage)
   2 to 3 tablespoons soy sauce
   1 tablespoon minced ginger
   4 scallions, white and green parts separated, thinly sliced
   2 cloves garlic, minced
   1 small red pepper, seeded and thinly sliced
   One 14- to 16-ounce bag frozen pork dumplings
   Instructions: Combine the broth, slaw mix, soy sauce, ginger, scallion whites, garlic and red pepper slices in a large saucepan, then bring to a simmer. Add the dumplings and return to a simmer. Simmer until the veggies are tender and the dumplings are cooked, about 10 minutes. Garnish with the scallion greens. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40969,"Savarin 6 tablespoons milk 2 tablespoons warm water 1 heaping teaspoon sugar 1/4 ounce fresh yeast 5 tablespoons butter, slightly softened 1 3/4 cups flour 1 teaspoon salt 3 eggs 1 1/2 cups sugar 1 tablespoons rum 1 tablespoon orange liqueur 2 cups water 1 pint strawberries 1 tablespoon honey 1 cup creme fraiche Instructions: In a small saucepan, heat 6 tablespoons of milk and 2 tablespoons water until just slightly warm. Pour into a bowl with 1 heaping teaspoon of sugar, whisk to dissolve. Add 1/4 ounce of fresh yeast and whisk to break up and dissolve the yeast. Pour into a standing mixer bowl with the paddle attachment. Turn on low, add 5 tablespoons melted butter. Add the flour and salt and mix just until it comes together. Raise the speed to medium, add the eggs, one at a time, and mix until it becomes elastic and smooth. Turn dough into a bowl, cover with a damp tea towel, and let it rest and proof for 10 minutes. Punch down and allow to rise another 5 minutes. The dough should not proof too long, or the savarins will become crumbly. Preheat oven to 400 degrees F. Butter each savarin ring. Using your finger, schmear baba dough in the ring to fill it up half way, using about 1 ounce of dough. It will stick to your fingers, but don't dip your fingers in flour to prevent this. Let the dough rise until it reaches the top of the ring, about 30 minutes. Bake the savarins for 15 minutes. Let the cool in their rings then turn them out. To prepare the syrup, place all the ingredients in a saucepan and bring to a boil. Dip the savarins in the syrup then place them in a rectangular pan and drizzle more syrup over them. Cover and let them soak overnight. Add more syrup the next day if they'll absorb it. To serve, cut up the strawberries and stir the honey into the creme fraiche. Serve the savarin on a plate with a spoonful of strawberries and a large dollop of honey-creme fraiche. You may put the leftover syrup in a decorative bottle and pour more of it over the dessert as you serve it at the table. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 40970,"Peppermint Spritz Cookies 2 sticks (1 cup) unsalted butter, at room temperature 2/3 cup sugar 1/4 teaspoon almond extract 1/4 teaspoon pure vanilla extract 1 large egg 2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/4 teaspoon kosher salt 10 mini candy canes, finely crushed (about 1/4 cup) Red gel food coloring, such as bright red, for coloring the dough Instructions: Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add the almond and vanilla extracts and egg and mix until combined. Reduce the mixer speed to low, add the flour and salt and mix until just combined.
   Remove a third of the dough to a flour-dusted surface and reserve. Add the candy canes to the dough left in the bowl and mix on low until just combined. Remove to a flour-dusted surface and fold with your hands until it comes together.
   Add the reserved dough back to the mixer bowl and add enough red gel food coloring until it is a vibrant red like a fire truck, about 10 drops. Mix on low until the dough is completely red. Remove to a flour-dusted surface and fold with your hands until it comes together.
   Tear off 2 Ping-Pong ball-size pieces of the white dough and add to the barrel of a cookie press; add 1 marble-size piece of the red dough. Repeat this pattern until the barrel is filled (you will not use all of the dough). Place a wreath disc onto the cookie press barrel according to the manufacturer's instructions. Press the cookies onto an ungreased baking sheet and set aside. Repeat 2 more times in the same pattern with the remaining dough.
   Bake 2 of the batches until the cookies are firm but not yet browning on the bottom, 8 to 10 minutes. Cool the cookies for 1 minute on the baking sheets, then remove to a wire rack to cool completely, about 30 minutes. Bake the third batch and let cool. Store in an airtight container for up to a week.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40971,"Grilled Steak Tacos with Carrot Pepper Slaw 1/2 cup nonfat plain Greek yogurt 1 clove garlic, finely grated 2 tablespoons chopped fresh cilantro, plus leaves for topping 1 large white onion, cut into rings 1 teaspoon extra-virgin olive oil, plus more for brushing Kosher salt 1 pound sirloin steak 4 medium carrots, shredded 1 large red bell pepper, cored, seeded and grated 1 to 2 teaspoons minced jalapeno pepper (seeded for less heat) 3 tablespoons fresh lime juice, plus lime wedges for serving 12 corn tortillas Instructions: Preheat a grill or grill pan to medium high. Mix the yogurt, garlic and cilantro in a small bowl; set aside. Toss the onion rings with the olive oil and a pinch of salt. Sprinkle the steak with 1/2 teaspoon salt. Lightly brush the grill with olive oil and grill the onion and steak, turning once, until the onion is charred and the steak is cooked to medium rare, about 5 minutes per side. Transfer the steak to a cutting board and let rest 5 minutes. Make the slaw: Put the carrots and bell pepper in a medium bowl and toss with the jalapeno, lime juice and 1/4 teaspoon salt. Wrap the tortillas in a damp paper towel, then in plastic wrap; microwave until warm, 1 minute. Thinly slice the steak against the grain. Divide the steak and onion among the tortillas; top with the slaw, yogurt sauce and more cilantro. Serve with lime wedges. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 40972,"Fried Green Tomatoes 1 cup buttermilk 1 large egg 1 tablespoon sugar 2 medium green tomatoes (about 1 pound), cored and cut into 1/2-inch-thick wedges 1 cup stone-ground cornmeal 2 tablespoons all-purpose flour 3/4 teaspoon kosher salt 1/2 teaspoon dried thyme Pinch of cayenne pepper Freshly ground black pepper 4 slices raw bacon Vegetable oil for frying Instructions: In a large bowl, whisk together the buttermilk, egg, and sugar. Add the tomatoes and soak for 10 minutes, turning the tomatoes occasionally.
   In a large bowl, whisk together the cornmeal, flour, salt, thyme, and cayenne. Season with pepper. Set aside.
   Heat a large skillet cast-iron skillet over medium-high heat. Lay the bacon in the skillet and cook, turning once, until crispy, about 2 minutes per side. Transfer the bacon to a paper towel to drain, reserve the bacon fat in the skillet. Pour the oil into skillet to a depth of 1/2 inch and heat until hot.
   Meanwhile, drain the tomatoes and toss in the cornmeal mixture until well coated. Working in batches if needed, fry the coated tomatoes, turning once, until lightly browned and hot, about 3 minutes the first side, and 2 minutes the second side. Using a slotted spatula or spoon, transfer the tomatoes to a paper-towel lined plate to drain.
   Arrange the fried tomatoes on a platter and crumble the bacon over the top. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 40973,"Andouille Sausage and Pepper Pouch 4 to 5 links andouille sausage, sliced into 1/4-inch slices 6 tricolored peppers, ribs and seeds removed, sliced 1/4-inch thick 2 large red onions, sliced 1/4-inch thick 3/4 pound baby Yukon Gold potatoes, thinly sliced
   3 cloves garlic, thinly sliced
   4 sprigs fresh oregano
   1/4 cup olive oil
   Salt and pepper Instructions: Prepare a grill for medium-high heat. In a large mixing bowl, combine the sausage, peppers, onions, potatoes, garlic, oregano, olive oil, and some salt and pepper. Toss to combine. Transfer the mixture to a large piece of heavy-duty foil and seal up into a pouch. Place the pouch on the grill and cook for 30 to 35 minutes. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 40974,"Roasted Salmon Tacos 3/4 pound green cabbage, cored and finely shredded 1/2 seedless cucumber, unpeeled, halved lengthwise, seeds removed and very thinly sliced 1/4 cup good white wine vinegar 3 tablespoons minced fresh dill Kosher salt and freshly ground black pepper Olive oil, for greasing the pan 1 3/4 pounds center-cut fresh salmon fillet, skin removed 2 teaspoons chipotle cl powder 1 teaspoon grated lime zest Kosher salt and freshly ground black pepper 3 tablespoons freshly squeezed lime juice, divided 12 (6-inch) corn tortillas 4 ripe Hass avocados, seeded and peeled 3/4 teaspoon Sriracha Instructions: At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate. When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the cl powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through. Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper. To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 40975,"Giant S'more for a Crowd 1 cup graham cracker crumbs (about 7 crackers) One 16.5-ounce log refrigerated sugar cookie dough Four 1.55-ounce chocolate bars 12 jumbo marshmallows Instructions: Preheat the oven to 375 degrees F. Line a 13-by-18-inch rimmed baking sheet with parchment. Knead the graham cracker crumbs into the cookie dough. Roll out the dough mixture on top of a sheet of parchment to a 12-by-8-inch rectangle. Use a knife to trim and square the sides, then divide into two 6-by-8-inch pieces. Transfer the cookies to the prepared baking sheet, leaving at least 2 inches between them. Bake until golden, 12 to 15 minutes.
While the cookies are still warm, use a skewer to create 2 intersecting dotted lines on top of each cookie. Poke 11 small holes in each of the 4 quadrants created by the intersecting lines to mimic store-bought graham crackers. Cool on the baking sheet, about 30 minutes. Set aside one of the cookies. Cover the remaining cookie on the baking sheet with the chocolate bars and top with the marshmallows. Brown the marshmallows with a kitchen blowtorch until nicely toasted (or, alternatively, broil on low until the marshmallows are nicely toasted, 2 to 3 minutes). Top with the remaining cookie. Squish and break into large pieces to serve.
","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 40976,"Tuna Kebabs 1/2 teaspoon light olive oil with a dash of toasted sesame oil 1 clove garlic, chopped 1 teaspoon freshly grated gingerroot 6 tablespoons de-alcoholized white wine, divided 2 tablespoons low sodium tamari sauce 1 tablespoon brown sugar 1 teaspoon Shanghai Coastline Ethmix (see note) 2 tablespoons unsalted creamy peanut butter, oil poured off 1 pound fresh tuna cut into 20 (1-inch) pieces 1 (8 1/2 ounce) can whole artichoke hearts (8 hearts), drained and cut into halves 1 tablespoon chopped cilantro or parsley for garnish 3 tablespoons chopped cilantro or parsley Instructions: Set 4 bamboo skewers to soak in warm water. Preheat the broiler or compression grill for 10 minutes. For the sauce: Heat oil in a small saucepan over medium high heat and fry the garlic and ginger for 2 minutes to release flavorful oils. Add 1/4 cup of the wine, tamari, brown sugar, and Shanghai Spice Mix. Remove from the heat and add the peanut butter, stirring until smooth. Set aside and keep warm. For the tuna kebabs: String 5 tuna pieces and 4 artichoke halves alternately on each bamboo skewer, starting and ending with tuna. Brush the kebabs with the sauce. Broil the kebabs for 3 minutes on each side or until the tuna is white throughout. Add the remaining wine to the rest of the sauce to thin it to a pouring consistency. Serve kebabs garnished with chopped cilantro or parsley on top. Note: To make Shanghai Ethmix: 7 tablespoons crushed red pepper flakes 2 3/4 teaspoons ground ginger 2 3/4 teaspoons ground anise Grind to a fine powder. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 40977,"Fondue Mashed Potatoes 3 pounds russet potatoes 1 1/2 cups heavy cream, heated 1 stick (8 tablespoons) salted butter, cut into pieces 1 pound Gruyere cheese, grated Kosher salt Instructions: Peel the potatoes and rinse them in cold water. Cut the potatoes in fourths, place in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes. Drain the potatoes, then return them to the pot and stir to evaporate any excess moisture. Rice the potatoes into a large saucepan. Stir in the heavy cream and butter until the potatoes are smooth. Turn the heat to low and stir in the cheese, handful by handful, until fully melted. Season with salt. Transfer to a fondue pot (or a slow cooker for larger servings), stirring occasionally to prevent scorching. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 40978,"Chili Dog Bacon Cheeseburgers and Fiery Fries 8 slices center cut or other lean, thick-cut, smoky bacon 1 pound ground lean beef 2 hot dogs, beef or pork, diced 2 tablespoons chili powder 1 tablespoon grill seasoning (recommended: Montreal Seasoning by McCormick) 2 teaspoons Worcestershire, eyeball it 1 teaspoon plus 1 tablespoon hot sauce, eyeball it, divided 2 tablespoons ketchup Vegetable oil, for drizzling 4 slices deli sliced Cheddar 1 sack (16 to18 ounces) crispy style frozen potato fries 2 tablespoons butter 3 cloves garlic, finely chopped 3 tablespoons chives, a handful Salt 1/2 cup chili sauce 4 kaiser rolls, split 1/4 head iceberg lettuce, shredded 1/4 cup chopped cilantro leaves 1/2 lime, juiced Instructions: Preheat broiler to high. Place bacon on slotted broiler pan. Cook bacon 10 inches from the heat and cook 3 to 4 minutes on each side until crisp then adjust oven to bake setting for temperature recommended on fries packaging. While bacon cooks, make the burgers. Preheat a large nonstick skillet over medium high heat. Mix beef with diced dogs, chili powder, grill seasoning, Worcestershire, 1 teaspoon of hot sauce and ketchup. Form 4 large patties. Add a drizzle of oil, 1 turn of the pan and add the patties. Cook burgers 6 minutes on each side, then top with 2 slices bacon and 1 slice of cheddar, each. Turn pan off, cover with loose foil tent and let cheese melt, 1 to 2 minutes. While the burgers cook, add fries to oven and cook until extra-crisp. Remove from oven. Place butter, 1 tablespoon hot sauce and garlic in a small dish and microwave on high 20 seconds then transfer fries to a large bowl. Toss fries with garlic-hot sauce butter and chives and season with salt, to taste. Slather chili sauce on the tops of split keiser rolls. Place bacon chili-cheese burgers on bun bottoms and top each burger with lettuce, cilantro, and lime juice. Set bun tops in place. Pile fries alongside and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 40979,"Pie Iron Hawaiian Pizza One 13.8-ounce tube refrigerated pizza dough 4 canned pineapple slices, patted dry 1/4 cup pizza sauce 1/4 cup chopped deli ham (about 2 ounces) 1/2 cup shredded low moisture part skim mozzarella (about 2 ounces) Instructions: Prepare a campfire or a charcoal grill for medium-high heat. Unroll the pizza dough and cut it into 8 even pieces, roughly the size of the pie iron. Open the pie iron and place one piece of dough in one side. Top with 1 slice pineapple, 1 tablespoon pizza sauce, 1 tablespoon ham and 2 tablespoons mozzarella. Place another piece of dough on top and pinch the sides together to seal.
Close the pie iron and cook over the fire or grill, rotating every 2 or 3 minutes, until golden all over, about 8 minutes total depending on the heat of your fire. Transfer the pizza to a plate. Repeat with the remaining ingredients to cook 3 more pizzas.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 40980,"Spicy Sweet Potato Chips Peanut or vegetable oil, for frying (peanut oil is best) 3 tablespoons kosher salt 2 tablespoons light brown sugar 1 tablespoon chili powder Pinch cayenne pepper, or as desired 2 sweet potatoes, washed, scrubbed, and dried Instructions: Special equipment: deep-fry thermometer, mandoline slicer Pour oil to a depth of 4 inches in a heavy-bottomed pot and heat over medium-high heat to 350 degrees F. Line a baking sheet with paper towels. Mix the salt, sugar, chili powder and cayenne in a small bowl and set aside. Very thinly slice the sweet potatoes on a mandoline slicer and carefully drop into the hot oil in batches, being careful to not overcrowd the pan. Deep-fry until golden around edges, 45 seconds to 1 minute, and transfer to a lined baking sheet. Sprinkle the chips with seasoning while they are still hot and let cool to crisp. Remove the chips from the baking sheet to a serving bowl and eat immediately while still crunchy! ","[Rioja, Tempranillo, Garnacha, Barbera]" 40981,"Osso Buco 10 meaty veal shanks, 2 to 3 inches thick Salt and pepper 1/2 to 2/3 cup all-purpose flour 6 tablespoons butter, divided 4 tablespoons extra virgin olive oil, 4 turns of the pan 1 large onion, chopped 2 large carrots, peeled and cut into a fine dice 4 ribs celery, chopped 6 to 8 cloves garlic, crushed 3 sprigs fresh rosemary, stripped and finely chopped, about 2 tablespoons 1/2 teaspoon allspice 2 cups white wine 1 (28-ounce) can chunky style crushed tomatoes 2 cups chicken stock 2 (14-ounce) cans, cannelloni beans, drained 1 lemon, rind cut into pieces 2 lemons, zested 4 cloves garlic, crushed 6 anchovy fillets in oil, drained 1 cup flat leaf parsley leaves, 3 handfuls Garlic Lemon Potatoes, recipe follows 2 bulbs garlic Extra-virgin olive oil, for drizzling 3 1/2 pounds white skinned medium potatoes, peeled and cut into chunks 1/4 to 1/2 cup half-and-half or more, if needed 4 tablespoons unsalted butter 1/2 cup chicken stock 1 lemon, juiced Salt and pepper Instructions: Preheat oven to 375 degrees F. Place a large, heavy bottomed skillet on the stove and heat pan over moderate to high flame. Salt and pepper the shanks and coat lightly and evenly in flour. Working in 2 batches, brown shanks in 1 1/2 tablespoons each butter and olive oil. Transfer shanks to a large roasting pan. Add remaining butter and oil to the pan and saute the root vegetables and crushed garlic 5 minutes, seasoning them with rosemary, allspice, salt and pepper. Add wine to the pan and reduce 2 to 3 minutes, lifting pan drippings up off the bottom of your pot. Add tomatoes, chicken stock and white beans to the pan and remove from heat. Stir to combine sauce. Pour sauce and vegetables evenly over shanks. Cover roasting pan tightly and roast for 1 1/2 to 2 hours, until meat is very tender and pulling easily from bone. Baste meat in juices and sauce every 1/2 hour. In the last 1/2 hour, add lemon rinds to sauce. Combine lemon zest, garlic, anchovies and parsley in a large pile. Mill the mixture with your knife into a finely chopped condiment. To serve, place shank in a rimmed plate and spoon juices, beans and vegetable bits over and around meat. Top with a generous sprinkle of gremolata. Serve with Sauteed dark greens and crusty bread and/or garlic lemon potatoes. Preheat oven to 375 degrees. Cut ends of garlic bulbs off to expose cloves. Coat the bulbs lightly with a drizzle of extra virgin olive oil, about 1 tablespoon. Wrap bulbs in a double layer of tin foil and place packets in a hot oven. If preparing with above menu, place cloves in oven half way through cooking process of Osso Buco. Roast garlic 45 minutes. Remove bulbs from oven, unwrap and let cool 10 minutes. Boil potatoes in salted water for 12 minutes, until fork tender. Drain and return cooked potatoes to the hot pot to dry them out. Add half-and-half, butter and chicken stock to the pan. Squeeze roasted garlic into the potato pot and mash with a masher into a slightly lumpy consistency. Add the juice of 1 lemon and salt and pepper, to taste. Serve immediately. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 40982,"Rice Pilaf 1 cup low-sodium chicken broth 1 cup water 1 to 2 tablespoons olive oil 1/2 cup chopped scallions, white and green parts 1 cup long-grain white rice Salt and freshly ground black pepper 1/2 cup toasted chopped walnuts Instructions: Bring the broth and water to a boil in saucepan over medium heat. Reduce the heat to low and keep hot. In another saucepan, heat oil over medium heat. Add the scallions and cook for about 3 minutes. Stir in the rice, season with salt and pepper, to taste, and cook for another 2 minutes. Pour in the hot broth mixture and bring to a boil. Reduce the heat to a simmer and cover the saucepan. Cook until the liquid is absorbed and the rice is tender, about 20 minutes. Stir in walnuts and taste for seasoning, adjusting as necessary. Transfer the pilaf to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40983,"Vanilla Panna Cotta 2 cups heavy cream 1 vanilla bean 1/2 cup sugar 1 1/2 teaspoons unflavored gelatin (about 1/2 packet) 1/2 cup whole milk 1/2 cup whole-milk Greek yogurt Sliced strawberries and fresh mint, for garnish (optional) Instructions: Place the cream in a saucepan. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod. Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt. Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight. Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with strawberries and mint, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 40984,"Classic Genoise 8 large eggs 3 large egg yolks 1 cup granulated sugar 2 1/2 tablespoons honey 2 cups unbleached, unbromated pastry flour, sifted Instructions: Place a 1-quart saucepan half filled with water over high heat and bring it to a simmer. Make a double boiler by setting a large mixing bowl over the simmering water. Place the whole eggs, egg yolks, sugar, and honey in the mixing bowl and make an egg foam by whisking the mixture to 113 degrees on a candy thermometer, about 7 to 10 minutes. The egg foam passes through various stages becoming foamy, then smooth and finally it thickens. When it is thick, it will be hot to the touch, tripled in volume, and light in color and the sugar will have completely dissolved. If you dip the whisk into the mixture and pull it out, the batter should fall back into the bowl in a thick ribbon. Remove the mixing bowl from the heat and whip the batter with an electric mixer on medium-high speed until it cools, increases in volume, stiffens slightly and becomes pale yellow, about 7 to 10 minutes. Take the time to whip it well; if the mixture is under whipped, the baked genoise will be dense. Very, very carefully, fold in the flour with a rubber spatula until the flour is no longer visible, making sure to fold to the bottom of the bowl. Do not over mix or the batter will deflate. Fill buttered and parchment paper-lined 8-inch round cake pans 3/4 full with batter. Bake in a preheated 350 degree F oven until well-risen and golden brown, about 30 minutes. Let the genoise cool slightly. Unmold, remove parchment paper and finish cooling on a wire rack. The baked genoise can be stored in the freezer for 2 to 3 weeks if well wrapped in plastic wrap. Return it to room temperature before using it. VARIATION: Make this recipe into a Chocolate Genoise by substituting unsweetened cocoa powder for 10 to 20 percent of the weight (a scant 1/4 cup to a full 1/3 cup) of the flour. Weigh the cocoa powder before you sift it. Jacques' Tip: Genoise can be made with butter. In this recipe, you can substitute butter (5 1/2 tablespoons) for the 3 large egg yolks. Melt and cool the butter and fold it in after the flour is added. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40985,"Moussaka 2 eggplants, sliced lengthwise into 1/4-inch thick slices 4 tablespoons canola oil, divided Kosher salt and freshly ground black pepper 1 medium onion, chopped 1 pound (80 percent lean) ground beef 1 tablespoon chopped garlic 2 teaspoons Italian seasoning 1 teaspoon ground cinnamon, divided 1 (28-ounce) can crushed tomatoes 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 1/2 cups milk, at room temperature 1/4 cup grated Parmesan 2 tablespoons chopped fresh parsley, for garnish Instructions: Preheat the oven to 375 degrees F. Put the eggplant in a single layer onto 2 (9 by 17-inch) baking sheets. Brush both sides with 3 tablespoons canola oil and season with salt and pepper. Bake until browned and softened, 10 to 15 minutes. In a large skillet over medium-high heat, add the remaining 1 tablespoon canola oil and the onions and cook until they soften, about 3 minutes. Add the beef, breaking into pieces with a wooden spoon. Add the garlic, Italian seasoning, 1/2 teaspoon cinnamon, and salt and pepper. Stir in the tomatoes and simmer until it is thick and the flavors have combined, 20 to 25 minutes. Taste and adjust the seasoning with salt and pepper, if needed. In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2 minutes. Slowly whisk in the milk, season with salt and pepper, and the remaining 1/2 teaspoon cinnamon. Bring it to a simmer, and cook until it is thick, about the consistency of pancake batter. Put a layer of eggplant into a 9 by 9-inch baking dish. Spread the beef mixture evenly over the top. Put another layer of eggplant on top (reserve the remaining eggplant for Online Round 2 Recipe Eggplant Dip). Pour the bechamel sauce over the top and sprinkle with the cheese. Bake until browned and bubbling, 25 to 30 minutes. Remove from the oven and let rest for 10 minutes. Garnish with the parsley before serving. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 40986,"Burger with Bacon Avocado Ranch Salsa ? cup Hidden Valley? Original Ranch? Avocado Dressing 6 strips thick bacon, cooked until crisp and crumbled 1 medium-sized tomato, seeded and diced 1? lb. ground beef 1 medium red onion, sliced across 4 seeded hamburger rolls Instructions: In a small bowl, add the bacon, tomato, and Hidden Valley® Original Ranch® Avocado Dressing, and mix well to create a salsa. Shape the beef into 4 burgers. Grill the burgers and onion slices for about 5 to 7 minutes on each side or until an internal temperature of 160°F has been reached. Toast the rolls. Place a burger in each roll. Top each burger with 2 tablespoons of the salsa and grilled onions to taste, and serve. Refrigerate any leftovers promptly in a shallow container. Discard any food left out more than 2 hours (or 1 hour if temperatures are above 90°F). ","[Cabernet Sauvignon, Malbec, Zinfandel, Tempranillo]" 40987,"Mussels with Chorizo and Fennel 2 tablespoons Portuguese olive oil, or extra-virgin olive oil 1/2 cup sliced Portuguese or Spanish chorizo 2 celery stalks, sliced thinly 2 cloves garlic, sliced 2 Roma tomatoes, diced 1/2 fennel bulb, sliced thinly 1/2 onion, sliced thinly 25 mussels, cleaned well 1/2 cup clam juice 1/2 cup white wine 2 tablespoons unsalted butter, chilled Pinch crushed red pepper flakes 1 loaf crusty bread, for serving Instructions: Heat a large, deep skillet over medium-high heat. Add the olive oil and chorizo and saute for about 2 minutes. Then the celery, garlic, tomatoes, fennel and onions, and saute until tender but not too soft, 5 to 8 minutes.
Add the mussels, and saute again until the mussels start to pop open. Add the clam juice and wine and cover the skillet. Steam the mussels until they open, 7 to 10 minutes. Remove any mussels that didn't open, and transfer the rest from the skillet to a serving bowl(s), leaving the liquid behind. Add the butter and simmer until the liquid reduces a bit, about 2 minutes.
Pour the liquid over the mussels and serve with a delightful crusty bread.
","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 40988,"Southern Skillet Black-Eyed Peas with Quick Buttery Biscuits 2 tablespoons olive oil 1 large onion, finely chopped
1 green bell pepper, seeded and diced
2 cups roughly chopped collard greens (1/4-inch ribbons) 2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
Two 15-ounce cans black-eyed peas, rinsed and drained
One 15-ounce can tomato sauce
1/4 cup gluten-free soy sauce
1/3 cup packed brown sugar
2 tablespoons white or apple cider vinegar
Quick Buttery Biscuits, recipe follows Whipped Maple Butter, recipe follows 2 cups all-purpose flour, plus extra for the work surface 1 tablespoon baking powder
3/4 teaspoon fine salt
1/2 cup vegan margarine, plus extra melted margarine, for brushing
3/4 cup soy, almond or rice milk
1/3 cup sliced scallions 1 cup vegan margarine, at room temperature 1/4 cup maple syrup
Instructions: In a large pot, heat the oil over medium-high heat and saute the onions and green peppers until soft. Add the collard greens, garlic, cumin, chili powder, cinnamon, cayenne and salt and saute a few minutes. Stir in the black-eyed peas, tomato sauce, soy sauce, brown sugar, vinegar and 1 cup water and bring to a simmer. Reduce the heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust the seasoning to taste. Serve in soup bowls with Quick Buttery Biscuits and Whipped Maple Butter on the side. Preheat the oven to 375 degrees F. Add the flour, baking powder and salt to a food processor and pulse for about 5 seconds until the ingredients are combined. Add the margarine and pulse until the mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly so the margarine does not melt. Add the nondairy milk and pulse a few times until just combined. Do not overwork. Mix in the scallions. Transfer the dough to a lightly floured surface and pat into an oblong shape about 1 inch thick. Using a floured 2 1/2-inch round cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with some melted margarine and bake for 15 minutes. Remove the biscuits from the oven, brush again with melted margarine and transfer to a wire rack to cool. In a mixing bowl, using a whisk or electric mixer, whip the margarine with the maple syrup until light and fluffy. Refrigerate until serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40989,"Conch Fritters with a Liquid Center (Fritura de Lambi Como la Hacen en Santo Domingo Dominican) 8 sheets gelatin 2 cup white onions 1 bay leaf 1/4 stick butter 2 cups diced fresh conch 2 cups water 1/2 cup all-purpose flour 3 cups heavy cream Salt 1 whole egg 3/4 cup all-purpose flour 1 1/4 teaspoons baking powder 1/3 cup milk 3 tablespoons beer (any kind) 2 tablespoons chopped chives Canola oil, for frying Instructions: In a small bowl, have the gelatin sitting in cold water. By adding the gelatin to the cold water, it is blooming or becoming soft to use. Saute onions and bay leaf in butter until soft over medium-low heat in a large sauce pan. Add conch and water, cover and cook on medium heat until tender (around 2 hours). Add more water, if needed, to cook the conch until tender. Once the conch is tender and most of the water has cooked out, add the flour and cook for 1 minute, mix well. Add heavy cream and mix well. Once the conch batter has come to a boil, squeeze out the excess water from the gelatin and add to the conch batter. Mix well and pour into a long thin container and let cool overnight. When the mixture is cool it will be firm from the gelatin. Place a little oil in the palm of your hand and coat. Take about 1-ounce of the conch batter in your hand and roll around to form a ball. Do this for the whole batch. Place the balls on a tray and into the freezer until frozen. To make the Conch Fritter Coating: Beat egg until smooth. Add the flour and baking powder. Add milk and beer with the chives and mix until all is incorporated, being careful not to over mix the batter. Once the balls are frozen, fill an 8 quart pan with canola oil and heat to 350 degrees F. Using a spoon to dip the frozen ball into the Conch Fritter Coating. Carefully dropping the coated fritter into the hot oil. Repeat the process for the desired amounts. When the conch fritter has a rich brown color, remove. Set aside for a few minutes and allow them to cool slightly before serving. Be careful! Right out of the fryer, the center is super hot, like molten lava! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 40990,"Sunny's Honey Dijon Pretzel Dip 1/4 cup mayonnaise 2 tablespoons honey 2 tablespoons grained Dijon mustard 1 teaspoon fresh lemon juice Pretzels, for dipping Instructions: In a medium bowl, whisk the mayonnaise, honey, mustard and lemon juice together until combined. Serve at room temperature or chilled with pretzels for dipping. ","[Chardonnay, Riesling, Gewrztraminer]" 40991,"Unbelievable Oatmeal Cookies 10 tablespoons softened sweet butter 1/2 cup sugar 1 egg, lightly beaten 1/2 teaspoon grated orange zest 1 teaspoon almond or vanilla extract 3 cups rolled oatmeal (not instant) Instructions: Lightly butter a cookie sheet. Preheat the oven to 325 degrees. Beat together the butter, sugar, egg, orange zest and almond extract. With your fingers press the oatmeal into the butter until the dough just holds together. Form the dough into tiny balls and with the tines of a fork press them down. Bake for 10 to 15 minutes or until golden brown. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40992,"Crab Stuffed Portobellos and Citrus-Mustard Dressed Greens 1/4 cup extra-virgin olive oil, eyeball it 4 large portobello mushroom caps, wiped with damp cloth Grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick) 2 tablespoons butter, plus 1 tablespoon cut into small dice 1 bay leaf 2 ribs celery from heart of stalk 1 small onion, chopped 1 small red pepper, seeded and chopped Salt and pepper 2 teaspoons crab boil seasoning (recommended: Old Bay) or 1 teaspoon poultry seasoning plus 1 teaspoon paprika 2 teaspoons hot sauce, eyeball it 6 ounces lump crabmeat, available in fresh seafood section of market in 6 ounce tubs 3 slices white bread, toasted 1 cup chicken stock A handful chopped parsley leaves 1 bag, 8 ounces, mixed baby greens, any brand or variety 1 rounded tablespoon lemon curd, available near jams and jellies 2 tablespoons white wine vinegar, eyeball it 2 teaspoons Dijon style mustard 1/3 cup extra-virgin olive oil Instructions: Heat a grill pan or large nonstick skillet over medium-high heat. Pour extra-virgin olive oil into a small dish. Using a pastry brush, coat mushroom caps with oil. Grill 10 minutes, until tender and season with grill seasoning blend. Meanwhile, preheat a medium skillet over medium to medium-high heat. Add remaining extra-virgin olive oil to pan -- left from brushing mushroom caps -- to skillet and combine with 2 tablespoons butter. Melt butter into oil and add bay leaf and chopped vegetables, season with salt and pepper and crab boil seasoning or, poultry seasoning and paprika. Saute until vegetables are tender, about 5 to 7 minutes. Add hot sauce to vegetables. Run your fingers through the crab to make sure there are no pieces of shell in the meat. Break up crabmeat with fingertips and mix into veggies. Butter toasted bread with remaining 1 tablespoon of diced butter. Add toast to veggies and moisten stuffing with chicken stock. Adjust seasonings. Top cooked portobello caps with stuffing. Garnish with chopped parsley and serve along side greens. Pour lettuce into a bowl. In a smaller bowl, combine lemon curd with vinegar and mustard using a whisk. Whisk in oil in a slow stream and season dressing with salt and pepper, to your taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 40993,"Tostones Oil, for frying 3 plantains Salt Instructions: Preheat oil to 350 degrees F. Cut plantains down the middle; peel away skin and cut into 1 1/2-inch pieces. Add plantains to the hot oil and fry until golden; about 2 to 3 minutes. Do not overcook as you want the center to still be raw. Lightly salt. Put the fried plantain through the old fashioned smasher. This will make it a cup shape. Place the \the plantain cup\ into the deep-fryer and fry again until golden brown and fully firm, about 2 to 3 minutes Drain on a paper towel lined sheet tray. Season with salt. ","[Viognier, Vermentino, Sauvignon Blanc, Albari?o]" 40994,"Honeyed Dill Dressing 3/4 cup creme fraiche or sour cream 3 tablespoons chopped fresh dill 1 tablespoon honey Kosher salt and freshly ground black pepper 1 tablespoon freshly squeezed lemon juice Instructions: Whisk together the creme fraiche, dill, honey and a generous pinch of salt in a small bowl. Whisk in the lemon juice and a couple turns of freshly ground black pepper until blended. ","[Chardonnay, Sauvignon Blanc, Riesling]" 40995,"Sunny's BBQ Chicken and Pepperoni Dip 1 teaspoon vegetable oil 1 ounce pepperoni (15 to 20 slices), coarsely chopped
16 ounces cream cheese, at room temperature
1 teaspoon Italian seasoning
4 scallions, white and green parts, finely chopped
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper 1 cup Sunny's Coca-Cola BBQ Sauce, recipe follows 1 rotisserie chicken, skin discarded, white and dark meat finely chopped (not shredded)
1 rotisserie chicken, skin discarded, white and dark meat finely chopped (not shredded) 1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar and Monterey Jack cheese blend 1/2 cup shredded Cheddar and Monterey Jack cheese blend
For serving: any combination of bread sticks, pretzel sticks, crackers, toasted baguette slices, corn tortilla chips, carrot sticks, celery sticks and Granny Smith/red apple wedges 12 ounces Coca-Cola 1 1/2 cups ketchup
1/2 cup chopped white onion
2 tablespoons Worcestershire sauce
1 teaspoon apple cider vinegar
1/2 teaspoon red pepper flakes
2 cloves garlic, grated on a rasp or finely minced
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper Instructions: Preheat the oven to 325 degrees F. Heat the oil in a skillet over medium heat. Add the pepperoni and cook, tossing, until the fat is rendered and the pepperoni are crisp, 5 to 7 minutes. Remove to a paper towel-lined plate to soak up the extra fat. In a large bowl, mix together the cream cheese, Italian seasoning and scallions until well blended, then season with salt and pepper. Add Sunny's Cocoa-Cola BBQ Sauce and stir to incorporate. Fold in the chicken, pepperoni and both cheeses. Pour everything into a 7-by-11-inch casserole dish. Bake until the cheese is melted and bubbling around the edges, 20 to 25 minutes. Serve warm with the dippers of your choice. In a medium saucepot on medium-high heat, add the Coca-Cola, ketchup, onion, Worcestershire, vinegar, red pepper flakes, garlic, a pinch of salt and a few grinds of black pepper. Simmer, stirring occasionally, until reduced and thickened to barbecue sauce consistency, 15 to 20 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]

" 40996,"Cattle Drive Chili 1 pound ground beef 1/2 teaspoon salt 1/2 cup thinly sliced onions 1/2 cup boiling water 3 tablespoons chili powder combined with 3 tablespoons water 1 can whole peeled tomatoes, chopped 1 tablespoon sugar 1 can red kidney beans Instructions: Season beef with salt. Brown beef in hot skillet. Add onions, water, cl paste, tomatoes, sugar. Cover and simmer for 1 hour. Uncover and cook for another 1/2 hour. Add one can red kidney beans and heat. Water can be added for desired consistency. ","[Malbec, Tempranillo, Zinfandel, Syrah]" 40997,"Texas Brisket 6 pounds beef brisket 1 tablespoon yellow mustard 1/4 cup dark brown sugar 3/4 cup paprika 2 tablespoons chipotle chili powder 1/4 cup black pepper 2 tablespoons garlic powder 1/4 cup salt 2 tablespoons onion powder 1 tablespoon cayenne pepper Instructions: Trim the fat cap on the brisket to about 1/4 to 1/8 of an inch. Coat the brisket with a light coating of the yellow mustard. Mix the sugar and spices together to form the rub for the brisket. Apply the rub to both sides of the meat. Place the brisket in a preheated 194 to 205 degree F smoker until the meat reaches an internal temperature of 185 to 195 degrees F, about 1 1/2 hours per pound. Once the internal temperature is reached, remove the brisket from the smoker and allow it to rest for at least 30 minutes before slicing. ","[Malbec, Tempranillo, Syrah, Zinfandel]" 40998,"Crispy Squash Blossoms Filled with Pulled Pork and Ricotta 1 1/2 cups ricotta cheese Braised Pork, recipe follows Salt and pepper 20 squash blossoms Canola oil or peanut oil, for frying Rice Batter, recipe follows Black Pepper Vinaigrette, recipe follows 1 (2-pound) pork butt, cut into 2-inch cubes 2 cups your favorite BBQ sauce 2 cups rice vinegar 1 large red onion, coarsely chopped Salt and freshly ground pepper 2 cups cold water 2 cups rice flour Salt 1/2 cup rice vinegar 1 heaping tablespoon Dijon mustard 1/4 teaspoon salt 1/2 teaspoon whole black peppercorns 2 teaspoons honey 3/4 cup extra-virgin olive oil Instructions: Place the ricotta in a strainer lined with cheesecloth over a bowl and let drain in the refrigerator for at least 2 hours. Discard liquid.
Combine the strained ricotta and shredded pork in a bowl and season with salt and pepper.
Fill each squash blossom with the pork-cheese mixture and twist the top of the blossom to secure the filling while frying.
Fill a large, heavy saucepan halfway with oil and heat on the stove until the temperature reaches 360 degrees F.
Dredge each filled squash blossom in the rice batter to coat completely. Fry the squash blossoms in batches until lightly golden brown, turning once. Drain on a plate lined with paper towels and sprinkle with salt.
Drizzle some of the black pepper vinaigrette in the center of a serving plate and place 2 squash blossoms on top for each serving. Serve hot. Preheat oven to 300 degrees F. Place pork cubes in a medium roasting pan. Stir together the BBQ sauce, vinegar, and onion and then pour mixture over the pork and season with salt and pepper. Cover the pan with foil and cook in the oven for 3 1/2 to 4 hours or until the meat is fork tender. Let cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized pieces. Whisk together water and flour until smooth and season with salt. Let sit 10 minutes before using. Combine vinegar, mustard, salt, pepper, and honey in a blender. With the machine running, slowly add the oil until emulsified. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 40999,"Chocolate Orange Fondue 7 ounces good semisweet chocolate 1/3 cup heavy cream 1 1/2 teaspoons grated orange zest 1/2 teaspoon instant coffee granules 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier) Instructions: For serving: pound cake, doughnuts, long-stemmed strawberries, bananas or pretzels Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream, zest, coffee, and liqueur and stir constantly until the chocolate is melted and smooth. Transfer the mixture to a fondue pot and serve warm with pound cake, doughnuts, strawberries, bananas or pretzels. ","[Riesling, Moscato, Tawny Port, Sherry]" 41000,"Grilled Lemon Chicken 3/4 cup freshly squeezed lemon juice (4 lemons) 3/4 cup good olive oil 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried) 2 pounds boneless chicken breasts, halved and skin removed Instructions: Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight. Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 41001,"Whole Wheat Penne with Arugula and Hazelnuts Kosher salt 12 ounces whole wheat penne 5 ounces baby arugula 1 cup blanched hazelnuts, chopped 1/4 cup grated pecorino 3 tablespoons extra-virgin olive oil 4 scallions, thinly sliced Juice of 1 lemon Instructions: Bring a medium pot of salted water to a boil. Add the pasta and cook until al dente, 12 to 15 minutes. Drain the pasta. While the pasta is still warm, add the arugula, hazelnuts, pecorino, olive oil and scallions. Toss to combine and finish with the lemon juice. Divide the pasta among plates and serve. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 41002,"Dad's Smokin' Asian Texas BBQ Sauce 1/2 cup dark brown sugar 1/8 cup balsamic vinegar 1/8 cup rice wine vinegar 1/8 cup blackstrap molasses 1/8 cup maple syrup 1/8 cup texas honey 1/8 cup dark corn syrup 1/2 cup dark rum, preferably Meyers 1/8 cup Asian mustard 1/2 cup Asian dark soy sauce 1/2 tablespoon liquid smoke 1 head roasted garlic 1 Texas sweet onion diced 1 tablespoon freshly diced ginger 1 tablespoon hot paprika 2 tablespoon sweet paprika 2 tablespoon pickling spice wrapped in cheesecloth 1 tablespoon hot pepper flakes 1/2 teaspoon sea salt 1/2 teaspoon freshly ground white pepper 2 tablespoons anchovy paste 2 small cans tomato paste 1 (10 ounce) jar of plum jam 1/2 cup fresh cilantro, minced 1/2 cup chives, minced Instructions: Put all ingredients, except cilantro and chives, and cook on low to medium heat for two hours, stirring every 10 minutes. Add cilantro and chives when ready to use. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 41003,"Twice-Cooked Rustic Fries 4 (about 2 1/2 pounds) large russet potatoes Extra-virgin olive oil Kosher salt, for seasoning 2 cups potato starch 2 to 3 quarts combined 50/50 olive and vegetable oil, for deep-frying Instructions: Preheat oven to 425 degrees F. Wash and gently scrub potatoes under cold running water to remove any excess dirt and thick skin. Poke with a fork to make holes all over - this allows the moisture to escape while baking. Drizzle with extra-virgin olive oil, season with salt and place into preheated oven. Bake for 35 to 40 minutes until a paring knife goes through cleanly but the potato is still firm to touch. Remove from oven and allow to cool so you can handle them. Cut into large wedges and lay out in a single layer to dry slightly before dusting with a little potato starch. Turn them over and dust again. Heat some oil in a large pot to 350 degrees F. Fry the potatoes in batches for 5 to 7 minutes until golden brown. Drain on paper towels and season with salt immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 41004,"Berry Delicious Ice Cream 1 1/2 cups frozen blueberries 1/4 cup sugar 1 cinnamon stick Splash orange-flavored liqueur (recommended: Grand Marnier) 1 pint fresh raspberries French vanilla ice cream, for serving Instructions: In a small pot combine the blueberries, sugar, and cinnamon stick. Put pot over medium heat and cook until sugar dissolves and berries burst. Remove pot from heat and add the orange flavored liqueur and the raspberries. Gently mix to combine, careful not to mush the raspberries. Scoop ice cream into individual bowls. Top ice cream with warm berry compote. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 41005,"No-Churn Coffee-Caramel Crunch Ice Cream 3/4 cup sweetened condensed milk 2 tablespoons instant espresso powder 1 1/2 cups plus 1 tablespoon heavy cream Pinch of salt 1/3 cup jarred dulce de leche, plus more for topping 1/3 cup toffee bits Instructions: Whisk the condensed milk, espresso powder, 1 tablespoon heavy cream and the salt in a large bowl until smooth. (The espresso powder may look speckled.) Beat the remaining 1 1/2 cups heavy cream in a separate large bowl with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold about half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain. Dot the mixture with the dulce de leche and sprinkle with all but a few teaspoons of the toffee bits; drag a rubber spatula through the mixture to lightly swirl. Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Dot with more dulce de leche and sprinkle with the remaining toffee bits; drag a rubber spatula through the top to lightly swirl. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 41006,"Orange-Braised Fennel 1 tablespoon olive oil 3 fennel bulbs, trimmed and each cut into 6 wedges 1/2 cup chicken stock 1/2 cup fresh orange juice 2 cloves garlic, chopped Salt and freshly ground black pepper Instructions: Heat the olive oil in a large straight-sided saute pan. Add fennel and brown on all sides. Stir in the stock, orange juice and garlic. Bring to a boil, then cover and lower the heat to a simmer. Cook until fennel is tender, about 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 41007,"Mango or Papaya Chutney 2 tablespoons olive oil 1/2 cup chopped onion 3 tablespoons grated fresh ginger 2 cups chopped fresh mango or papaya (1/2-inch cubes) 1 cup dark brown sugar 1/2 teaspoon dried red pepper flakes 1/2 teaspoon salt 3/4 cup water 1/4 cup finely chopped scallions Instructions: Heat the oil in a large skillet and saute the onion over medium heat until softened. Stir in the ginger, mango or papaya, brown sugar, red pepper flakes, salt and water. Bring to a boil, reduce the heat, and simmer for 35 to 40 minutes or until the fruit is very soft. Stir in the scallions and cook for another 5 minutes. Remove from the heat and let cool. Keep refrigerated until ready to serve.; ","[Syrah, Zinfandel, Tempranillo, Barbera]" 41008,"Grilled Warm Potato Salad with Roasted Garlic and Black Olive Dressing 8 cloves garlic, roasted, peeled and chopped 3 tablespoons red wine vinegar 1 tablespoon honey Salt and freshly ground black pepper 1/2 cup olive oil 1/2 cup pitted and coarsely chopped kalamata olives 2 tablespoons chopped parsley leaves 2 1/2 pounds red new potatoes, par-cooked and sliced in 1/2 or into rounds Canola oil Parsley sprig, for garnish Instructions: Whisk the garlic, vinegar, honey, and salt and pepper, to taste, in a bowl until smooth. While whisking, add the oil until the mixture has emulsified. Pour into a large serving bowl and stir in the olives and parsley. Heat the grill to high. Brush both sides of the potatoes with canola oil and season with salt and pepper, to taste. Grill until lightly golden brown on both sides and cooked through. Coarsely chop the potatoes and add them to the dressing. Toss to coat and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 41009,"Coconut Shrimp Vegetable oil, for frying 2 large eggs, lightly beaten 1 1/2 cups all-purpose flour 3/4 cup cornstarch Pinch cayenne Kosher salt and freshly ground black pepper 1 1/2 cups shredded sweetened coconut 1 1/2 pounds large shrimp (about 30), peeled and deveined, tails removed Sweet chili or sweet and sour sauce, for dipping Instructions: Heat about 2-inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, put the eggs in one shallow dish. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut. Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 41010,"Beet and Celery Salad 4 tablespoons vinaigrette dressing, your choice 1 tablespoon orange juice 1 (15-ounce) can sliced beets 2 stalks celery, plus leaves for garnish Instructions: In a medium mixing bowl, combine dressing and orange juice. Strain beets and add to bowl. Slice celery, including leaves, thin on the bias. Add celery to the bowl and toss together. Place on a platter and top with celery leaves. ","[Chardonnay, Sauvignon Blanc, Riesling]" 41011,"Chocolate Truffles 21 ounces bittersweet chocolate 18 ounces (generous 2 cups) heavy cream 2 ounces (4 tablespoons) unsalted butter, cut into pieces, softened 2 ounces (1/4 cup) orange liqueur or raspberry vodka (optional) 3 pounds bittersweet chocolate, chopped 2 cups Dutch-process cocoa powder, sifted 2 1/2 cups shredded coconut, toasted 2 cups nuts, toasted and finely chopped Instructions: Chop the chocolate: Use a chef's knife to chop the chocolate as finely as possible; this will help it melt quickly and evenly. Then place it in a medium glass bowl. (Glass retains heat, so the chocolate will stay melted longer.) Make the ganache: Heat the cream in a small saucepan over medium heat until bubbles form around the edge. Remove from the heat and add about one-fourth of the chocolate; whisk until smooth. Slowly pour the cream mixture over the remaining chocolate in the bowl and let sit until the chocolate melts, about 30 seconds. Puree the melted chocolate with an immersion blender or beat with a whisk until all the lumps disappear and the ganache is smooth. Stir in the butter until smooth, then add liqueur, if desired. (Jacques adds the liqueur last, so the flavor doesn't cook off.) Pour and set: Line a rimmed baking sheet with plastic wrap, leaving a 2-foot overhang on one side. Pour the ganache onto the baking sheet and spread evenly with a rubber spatula. Fold the plastic wrap back over and press directly onto the surface of the ganache. Let cool at room temperature at least 4 hours or overnight. For the truffles: Using two teaspoons, scoop small mounds of the ganache onto parchment-lined baking sheets. Set aside until firm enough to roll, about 15 minutes in the refrigerator or 2 hours at room temperature. Roll into balls: Place the chocolate mounds between both palms, squeeze slightly and roll. Refrigerate until ready to coat. Temper the chocolate: This is a gentle melting and cooling process that gives chocolate a glossy finish. For the coating, place the chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water and stir until melted, about 40 minutes. Pour into a clean glass bowl; stir to cool to between 88 degrees and 90 degrees, about 40 minutes. (Jacques recommends a laser thermometer for checking the temperature.) Dip and coat: Spread out the cocoa powder, coconut and nuts on parchment paper. One at a time, dip each truffle in the tempered chocolate with a two-prong dipping fork (you can buy one at a baking-supply store or break off the middle tines of a plastic fork). Lift the truffle and let the excess chocolate drip off. Roll in toppings and place on a rack to dry. Store in an airtight container for up to 2 weeks. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 41012,"Eggs Benedicto (Chipotle Eggs Benedict with Blender Mock Hollandaise) 2 sticks unsalted butter 3 egg yolks* Freshly ground black pepper 1 tablespoon minced and seeded canned chipotles in adobo sauce ** 1 to 2 tablespoons fresh lemon juice Kosher salt 1 teaspoon vinegar 8 very fresh large eggs 2 large croissants, sliced in 1/2 4 slices prosciutto Instructions: For the hollandaise: In a small saucepan over low heat, melt the butter until bubbling hot. In a blender, add the egg yolks, black pepper, to taste, and 1 tablespoon of lemon juice. Cover the blender and blend on high speed for several seconds. Either remove center cap of the blender lid or carefully remove the lid itself with blender still running. Pour the hot butter in a thin, steady stream into whirling egg mixture. Add the chipotle and pulse to combine. Taste sauce and adjust seasoning with lemon juice, salt, and pepper. (If your sauce gets too thick, you can thin it out with a couple tablespoons of boiling hot water.) For the eggs: In a heavy saucepan combine about 2 quarts of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl or cup and slide the egg into a ladle. Lower the ladle into the water, and hold it there, for 1 minute before removing the ladle and leaving the egg to cook for 2 minutes more. Poach at a low simmer until the whites are firm and the yolks are still runny. Repeat with each remaining egg. Transfer the eggs, with a slotted spoon, to paper towels until ready to serve. To assemble: Arrange a croissant half, cut side up, on each of 4 plates. Put 1 piece of prosciutto on each half, then 2 poached eggs and top with hollandaise. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 41013,"Little Thimbles Sciue Sciue 1 1/2 cups (about 6 ounces) ditalini pasta (thimble-shaped pasta) or other small tube-shaped pastas such as elbow macaroni or pennette 1/4 cup olive oil 2 teaspoons minced garlic 5 plum tomatoes (about 1 pound), chopped 8 ounces cold fresh mozzarella, drained, cut into 1/2-inch cubes 8 large fresh basil leaves, coarsely chopped Instructions: Bring a large saucepan of salted water to a boil. Add the pasta and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 8 minutes. Drain. Meanwhile, in a heavy large skillet, heat the oil over medium heat. Add the garlic and saute until fragrant, about 1 minute. Add the tomatoes and saute just until heated through, about 2 minutes. Add the cooked pasta. Remove the skillet from the heat. Add the cheese and basil, and toss to coat. Season the pasta, to taste, with salt. Spoon the pasta into small serving bowls and serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 41014,"Kids Can Make: Pull-Apart Pizza Bread 3 tablespoons extra-virgin olive oil, plus more for brushing Kosher salt
2 pounds store-bought pizza dough, at room temperature
2/3 cup pizza sauce, plus more for dipping
24 pepperoni slices, quartered
1 cup shredded mozzarella (4 ounces)
1/4 cup grated Parmesan (1 ounce), plus more for sprinkling
Instructions: Position an oven rack in the center of the oven and preheat to 400 degrees F. Brush the bottom and sides of a 9-by-5-inch loaf pan with oil. Pour the 3 tablespoons oil onto a large dinner plate and sprinkle with 1/2 teaspoon salt. Pinch off pieces of dough the size of Ping-Pong balls and roll them into rough balls. Roll each dough ball around in the salted oil until all sides are coated. Put half of the dough balls in the prepared pan, squishing them together. Spread half of the pizza sauce over the balls, then sprinkle with half of the pepperoni, mozzarella and Parmesan. Repeat with the remaining dough balls, pizza sauce, pepperoni and cheeses. Put the loaf pan on a rimmed baking sheet (to catch any drips) and bake until the bread is puffed up and golden brown, about 25 minutes. Cover loosely with foil and continue to bake until the bread is cooked through in the middle, about 25 minutes more. Let it rest in the pan for 10 minutes, then use dry oven mitts or kitchen towels to carefully unmold. Sprinkle generously with Parmesan and serve hot with more pizza sauce for dipping. (Let your guests pull the bread apart!) ","[Chardonnay, Sauvignon Blanc, Chianti, Vermentino]" 41015,"Quick Pulled Pork Tostadas 1 tablespoon vegetable oil 1 small onion, finely chopped 2 cloves garlic, finely chopped 2 cups (1 pint) refrigerated prepared pico de gallo 1 to 2 tablespoons minced chipotle peppers in adobo sauce (about half chipotle peppers and half adobo sauce), optional
1/2 cup chicken broth 1 pork tenderloin (about 1 1/4 pounds), cut into 4 pieces Kosher salt and freshly ground black pepper 8 tostada shells, warmed if desired 2 cups shredded romaine lettuce 1 cup shredded Monterey Jack cheese (about 4 ounces) 1/2 cup Mexican crema or sour cream 3 small radishes, thinly sliced Lime wedges, for serving Instructions: Heat the oil in a 10-inch skillet over medium heat and add the onions. Cook, stirring occasionally, until the onions begin to soften, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/2 cup of the pico de gallo and the chipotle in adobo, if using, and cook, stirring frequently, until the tomatoes begin to break down, about 4 minutes. Add the chicken broth and bring to a simmer. Sprinkle the pork with 1 teaspoon salt and 1/2 teaspoon pepper. Add the pork to the skillet with the sauce and return to a simmer. Cover the skillet and simmer, flipping once, until the pork is just cooked through and tender, about 20 minutes. Remove the pork, cover loosely with aluminum foil and set aside for 5 minutes. Meanwhile, bring the sauce in the skillet to a boil and cook over medium-low heat until slightly thickened, about 5 minutes. Shred the pork with 2 forks, add it back to the skillet and toss well to coat. Season with additional salt and pepper if needed. Divide the shredded pork among the tostadas. Top with lettuce, cheese and the remaining pico de gallo. Drizzle with crema and top with radish slices. Serve with lime wedges. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 41016,"Chicken Satay with Peanut Sauce 1/3 cup coconut milk 3 tablespoons vegetable oil
2 tablespoons lime juice
2 tablespoons light brown sugar
1 tablespoon grated fresh ginger
1 tablespoon fish sauce
1 tablespoon low-sodium soy sauce
1 teaspoon curry powder 2 cloves garlic, roughly chopped 2 boneless skinless chicken breasts (about 1 pound)
1 1/2 tablespoons peanut oil 1/4 cup finely chopped yellow onion
1/2 jalapeno pepper, ribs and seeds removed, finely chopped
4 cloves garlic, minced
1 1/2 tablespoons grated fresh ginger
1 cup coconut milk (shake the can well before using)
3/4 cup creamy peanut butter
2 tablespoons store-bought Thai red curry paste
6 tablespoons freshly squeezed lime juice
2 tablespoons low-sodium soy sauce
1 teaspoon fish sauce
Instructions: For the satay: Whisk together the coconut milk, vegetable oil, lime juice, brown sugar, ginger, fish sauce, soy sauce, curry powder and garlic in a medium bowl. Cut each chicken breast on the diagonal into 6 strips. Flatten the strips to a 1/4-inch thickness with the back of a chef's knife or meat mallet. Put the strips in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator, at least 2 hours and up to 6 hours. For the peanut sauce: Meanwhile, heat the peanut oil in a small saute pan over medium-low heat until hot. Add the onion and jalapeno and cook until softened and fragrant, about 5 minutes. Add the garlic and ginger and cook for 20 seconds. Then add the coconut milk, peanut butter and curry paste. Increase the heat to medium and whisk until the mixture comes together, 2 to 3 minutes. Turn off the heat and whisk in the lime juice, soy sauce and fish sauce. If the sauce separates before you are ready to serve, whisk it until it emulsifies and use immediately. Preheat a grill for cooking over medium-high heat. Drain the chicken from the marinade and pat it dry. Thread the chicken onto the skewers. Grill, turning once, until the chicken is cooked through and lightly charred in places, 2 to 3 minutes per side. Serve with the peanut sauce for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41017,"Monster Mac and Cheese Kosher salt 3 cups packed fresh baby spinach
1 pound spinach fusilli 4 ounces pepper jack cheese, freshly grated
4 ounces Sage Derby cheese, freshly grated (or substitute sharp Cheddar)
1 tablespoon cornstarch
One 12-ounce can evaporated milk
Instructions: Bring a medium pot of salted water to a boil. Add the spinach to the blender, pushing it down toward the bottom to fit it all. Carefully ladle out 1/4 cup of the boiling water and add it to the spinach. Blend until smooth, about 10 seconds. Do not over blend or it will muddy the vibrant color. Set aside to cool. Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and set aside. Meanwhile, toss together the pepper jack, Sage Derby cheese and cornstarch in a bowl until well combined. Set a medium saucepan over low heat. Add the evaporated milk and bring to a simmer. Whisk in the cheese mixture and cook, stirring constantly, until the cheese is melted and the sauce is silky and smooth, about 5 minutes. Off the heat, whisk in the spinach puree, then toss with the pasta.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41018,"Blackberry-Almond Cobbler Nonstick spray 1 tablespoon cornstarch
Juice of 1 lemon
6 cups blackberries
1/3 to 1/2 cup sugar
1 tablespoon lemon zest
1 2/3 cups all-purpose flour, plus more for dusting
1/2 cup blanched almonds
1/3 cup granulated sugar
1/4 teaspoon fine salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small dice
3 to 4 tablespoons ice water
Vanilla ice cream, for serving, optional Instructions: Adjust the oven rack to the lowest position; preheat the oven to 375 degrees F. Coat the bottom and sides of a 9-by-13-inch baking pan with cooking spray. For the filling: Dissolve the cornstarch in 2 tablespoons water and the lemon juice. In a large bowl, combine the blackberries, sugar and lemon zest (Depending on the sweetness of the blackberries, start with 1/3 cup sugar and add more as needed.) Pour the cornstarch mixture over the berries; toss to coat. Pour the filling into the prepared baking pan. For the crust: Combine the flour, almonds, sugar, salt and butter in a food processor. Process until the mixture resembles a coarse meal. Add the ice water, 1 tablespoon at a time, pulsing until the dough begins to pull from the sides of the bowl. Gather the dough together on a floured work surface and pat it into a rectangle. Roll out the dough into a 1/4-inch-thick rectangle that measures about 11-by-15 inches. Transfer the crust to the baking pan, laying it directly on the blackberry filling. (Any overhanging crust can be rolled inward.) Prick the crust a couple times with a fork. Bake until the crust is golden brown and the filling is thick, 35 to 45 minutes. If the top starts to get too dark, cover it with aluminum foil and continue cooking. Spoon the cobbler onto plates and serve with vanilla ice cream if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 41019,"Chocolate Chunk-Tart Cherry Cookies 1 stick (8 tablespoons) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup chocolate chunks 1/2 cup dried tart cherries Instructions: Line 2 baking sheets with parchment paper. Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chunks and dried cherries. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes. Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 41020,"Happy Birthday Stacey Fried Chicken 2 tablespoons olive oil 1 cup chopped yellow onion 1/2 cup chopped red bell pepper 1/2 cup chopped green bell pepper 12 cloves garlic 4 quarts water 1/2 cup sugar 2/3 cup kosher salt 1 cup white wine 1/2 cup honey 4 tablespoons black peppercorns 2 quarts ice 2 whole fryers, cut into 8 pieces each 6 cups all-purpose flour 4 tablespoons dried marjoram 2 tablespoons dried tarragon 2 tablespoons freshly cracked black pepper 2 tablespoons granulated garlic 2 tablespoons granulated onion 6 cups buttermilk 1 quart peanut or canola oil Salt Special Equipment: Large cast iron skillet or heavy skillet, for frying Instructions: To make the brine: In a large stockpot, over medium-high heat, heat oil and sweat the onions, peppers and garlic until just softened, 4 to 5 minutes. Add water, sugar, salt, wine, honey and peppercorns and bring to a boil. Remove from heat, let cool 15 minutes then add ice to cool completely. Submerge chicken pieces into brine and refrigerate for 4 to 12 hours. Remove chicken from brine, rinse and pat dry. In a small bowl, combine the flour and spices. Divide mixture between 2 shallow bowls. Pour buttermilk in a separate bowl. Dredge chicken pieces in flour, then buttermilk, then dredge in second bowl of flour. Set pieces on a baking sheet fitted with a wire rack and let chicken rest 15 minutes. Meanwhile, heat oil in a skillet to 350 degrees F. Add the chicken carefully, cooking in batches, if necessary. Do not overcrowd pan. Cook chicken until golden brown and cooked through, about 20 minutes, turning pieces as they brown. Remove to a paper towel-lined plate and immediately season with salt and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 41021,"The Best Roasted Fennel 2 large bulbs fennel (about 2 pounds, with 2 inches of tops intact) 4 sprigs thyme
2 cloves garlic, thinly sliced (about 1 tablespoon)
1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
Kosher salt
1 small lemon, cut into wedges, for serving
Instructions: Position a rack in the center of the oven and preheat to 475 degrees F. Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down \V\ on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 41022,"Milk Chocolate Dome with Caramel Cream, Fleur de Sel And Pistachio Crunch Ice Cream 16 ounces heavy cream, plus 4 1/2 ounces cream 4 1/2 ounces milk .75 ounce sugar 3 egg yolks 16 ounces milk chocolate 1/2 pound sugar 4 ounces water 1 quart cream 1 vanilla bean split and scraped Chocolate Biscuit, recipe follows Chocolate Sable, recipe follows Chocolate Glaze, recipe follows Pistachio Nougatine, recipe follows Vanilla Ice Cream, recipe follows Chocolate disk, recipe follows 12 egg whites 1 cup plus 1 tablespoon sugar, plus 2 cups sugar
8 yolks 11 ounces canola oil
8 ounces water
1 1/2 cups cake flour 6 ounces cocoa
1/2 tablespoon baking soda 1/2 tablespoon baking powder 7 ounces butter 1/2 cup plus 1 tablespoon sugar 1 egg 1 yolk
1 1/2 cups all-purpose flour
3 ounces cocoa
Pinch salt 3 1/2 ounces water 1/2 cup sugar 9 ounces cream 2 ounces corn syrup
3 1/2 ounces 58 percent chocolate 2 cups pate a glacer brune 6 ounces butter 2 1/2 ounces corn syrup 6 1/2 ounces confectioners' sugar 1/4 teaspoon pectin
1/2 pound chopped pistachios 1 quart milk 1/2 quart cream 1 vanilla beans, split and scraped
2 cups sugar
10 egg yolks 72 percent chocolate Fleur de sel Instructions: Mousse:
Whip the 16 ounces heavy cream to soft peaks. Bring the milk and remaining 4 1/2 ounces of cream to a boil. Beat the sugar and egg yolks until smooth. While whisking egg yolk mixture, add a small ladle of the hot cream and whisk well to temper. Add the yolk mixture to the cream mixture and cook over low heat, while whisking, until thick enough to coat the back of a spoon. Remove from the heat. Strain and pour over the chocolate. Mix to incorporate. Gently fold in the whipped cream.
Caramel Cream:
Combine the sugar and water in a saucepan. Cook over medium heat, stirring, until mixture comes to a boil. Once mixture boils, don't stir anymore. Boil until the mixture turns a dark caramel color. Once a dark caramel color is achieved, remove from the heat and carefully add half quart cream and the vanilla bean. Be careful as the mixture may sputter a bit when you add the cream. Bring back to a boil and cook until a uniform consistency is achieved. Strain and let cool overnight. Whip the remaining half quart of cream to soft peaks. Fold in the caramel.
Assembly:
While the ice cream is still soft stir in 1 cup of pistachio nougatine. Place in freezer until ready to serve.
Pipe the mousse into 4-ounce dome molds and gently spoon up the sides to create a shell. Place in the freezer until set. Pipe in about 2 tablespoons of the caramel cream into each dome mold. Top with a chocolate disk and a round of chocolate biscuit. Place in the freezer until set and then unmold and store in the refrigerator until ready to serve.
Warm the chocolate glaze. Place a sable round on a plate. Glaze the dome and place it on top of the cookie. Top with a dot of gold leaf. Serve with the pistachio ice cream and chocolate garnishes. Preheat the oven to 350 degrees F.
Place the egg whites in a mixer and whisk until frothy. While whisking, slowly add the 1 cup and 1 tablespoon of sugar and whisk to soft peaks. Meanwhile whisk together the yolks, oil and water until frothy. Stir in the remaining 2 cups sugar. Sift the remaining dry ingredients and whisk into the yolk mixture.
Gently fold in the meringue. Spread between 3 full sheet pans lined with parchment and bake until the cake springs back in the center, about 10 minutes. Let cool. Cut with a round cutter to fit directly at the base of the dome mold. Preheat the oven to 350 degrees F.
Cream together the butter and sugar. Add the egg and yolk, 1 at a time, just to combine.
Sift all dry ingredients and add a little at a time until just mixed together. Roll out very thin, about 1/8-inch. Cut out with a 1 1/2-inch round cutter. Sprinkle disks with sugar and bake off until dry to the touch, about 6 to 8 minutes. Let cool. Bring the water, sugar, cream and corn syrup to a boil. Pour over the chocolates and mix together. Let cool. Preheat oven to 325 degree F.
In a large pot, melt the butter and corn syrup. Stir in the confectioners' sugar and pectin and cook, stirring until you have reached a full boil. Continue to cook for 2 minutes. Stir in the pistachios. Spread onto parchment lined sheet pan and bake in the oven until golden brown. Let cool. Grind in a food processor into small chunks. Bring the milk, cream, vanilla beans and half the sugar to a boil. Whisk together the remaining sugar and yolks. While whisking, add a ladle of the hot cream mixture to the yolks. Stir the yolk mixture into the cream mixture and cook over low heat until the mixture thickens enough to coat the back of a spoon. Remove from the heat and strain. Let cool and process in an ice cream machine. Temper chocolate and spread a thin layer out onto parchment. Sprinkle lightly with fleur de sel before it sets. Cut out with a 3/4-inch circle cutter. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 41023,"Easter Bonnet, Part Two 1 1/4 cups heavy cream, 10.5 ounces, 300 grams Store-bought pound cake Simple Syrup White chocolate, tempered, 14 ounces, 400 grams Cocoa butter, 14 ounces, 400 grams Instructions: To assemble: Use a pastry brush to coat the bottom half of each petal with a little Simple Syrup or warmed corn syrup. This will act as the \glue\ to adhere the petals to the bud. Wrap the first petal around the base of the bud. Continue adding petals in the same fashion until you have formed the size of flower you would like. Gently squeeze the bottom of the bud so the petals open. You can also gently roll back the tops of the petals to achieve a more realistic appearance. Cut off the bottom of the bud. Place around the brim of the hat and add the leaves as desired. To make the ganache: If using gelatin sheets, place them in a medium-size mixing bowl with enough cold water (about 2 cups) to cover. Let stand for about 5 minutes to allow the gelatin to soften and hydrate. Cold water hydrates the gelatin without letting it absorb too much liquid. Remove the gelatin from the bowl and squeeze out the excess water with your hands. If you use powdered gelatin, sprinkle the gelatin over 1/4 cup (1.75 ounces; 50 grams) of cold water. Let the gelatin bloom until it has absorbed all the water, about 1 minute. Place the chopped chocolate in a medium-size mixing bowl. Pour the heavy cream in a 1-quart heavy-bottomed saucepan over medium-high heat until bubbles begin to form around the edge of the pan. Remove from the heat and make a ganache by pouring the hot cream over the chocolate. Let stand for about 30 seconds to allow the heat to distribute throughout the bowl. Add the hydrated gelatin and gently stir the mixture with a rubber spatula. The hot cream will cause the chocolate and the gelatin to melt. Slowly mixing the heavy cream and chocolate together causes the fats in them to combine to form an emulsion. Stir the ganache until it is smooth and homogenous. Place the mixing bowl in the ice bath and stir the ganache occasionally so it cools evenly. The ganache is ready when it has thickened. Test this by using a rubber spatula to draw a line through it. If the line holds for 10 to 15 seconds, it is ready. If the line fills in immediately, the ganache is too warm. Keep cooling and retest every 30 seconds. The ganache should not cool so much that it begins to harden and set. If this happens, warm it up over a saucepan of simmering water, removing it every 10 seconds and whisking it gently until it is smooth and viscous. To finish the mousse: While the ganache is cooling, pour the heavy cream into another medium-size mixing bowl and beat to soft peaks with an electric mixer on medium speed. Be careful; if you overwhip the heavy cream, it will lose volume and the mousse will not be as light and airy. When the ganache is cool but not cold, fold in the whipped cream in 2 additions until combined. The ganache should not be so cold that it has begun to set and is grainy, yet is should be cool enough that it doesn't melt the whipped cream. If the mousse begins to seize while you are folding in the whipped cream, warm it up over a saucepan of simmering water 5 seconds at a time until it is smooth again. Do not warm it so much that the whipped cream begins to melt. Then fold in any remaining whipped cream. When all of the whipped cream has been incorporated, the mousse will be loose and pourable. Don't worry; it will set up in the freezer. Prepare the pound cake: Cut the pound cake into a 4-inch flat circle and a 5 1/2-inch flat circle. You want the larger circle to be just a bit smaller than the diameter of your mold. That way, the mousse will cover the edge and the cake won't show through the mold. Place the mousse into a pastry bag with a large opening (no tip). Pipe the mousse into the dome mold, filling about two thirds full. Spread the mousse up the sides of the mold with the back of a large spoon. Place the smaller cake circle in the mousse. Soak the cake with the simple syrup. Fill with more mousse until almost full. Top with the larger cake circle and press down slightly. Soak the cake with the simple syrup. Place the mold in the freezer for at least 1 hour to allow the mousse to set. At this stage, the cake will hold in the freezer for up to 1 week. Spread a 1/8-inch thick layer of tempered white chocolate onto a piece of parchment paper. Let the chocolate harden until firm but not set, about 5 minutes. To make the brim of the hat, trace around a 10-inch cardboard cake circle or serving plate to cut a circle from the white chocolate. Place a clean sheet of parchment paper over the chocolate sheet and flip over both. Peel off the parchment paper. Separate the chocolate cutout and place on a cardboard cake circle. To assemble: Unmold by dipping the mold in hot water for 5 seconds. Press against one side of the mousse to slide it out of the dome mold. Place the dome, cake side down, in the center of the white chocolate circle. Prepare the paint sprayer: Place equal amounts of white chocolate and cocoa butter over a double boiler and melt until smooth with no lumps. Assemble the dessert and place in the freezer for about 10 minutes. The surface of the dessert must be chilled so the chocolate coating will harden upon contact, giving it the desired texture. Remove the dessert from the freezer and place on a platter or cake circle. Place the chocolate mixture in a clean paint sprayer and use it to spray the dessert with the chocolate. Cleanup will be much easier if you use a plastic-lined cardboard box as a backdrop to the dessert when you spray it. Add the decorations. Let thaw in the refrigerator for about 1 hour before serving. The Bonnet will hold in the refrigerator for up to 24 hours. Tip: Wrap the cornstarch in cheesecloth. Then you can easily shake an even layer of the starch onto the work surface. Sources: Team Torres LLC www.mrchocolate.com PO Box 303 New York, NY 10101-0303 212/489-4847 212/489-0142 (fax) 6-inch Dome Mold Beryl's Cake Decorating & Pastry Supplies www.beryls.com PO Box 1584 North Springfield, VA 22151 800/488-2749 703/750-3779 (fax) Modeling chocolate in white or dark, assorted cutters, cocoa butter, powdered and paste food colorings, white and dark chocolate Sur La Table Catalog Division www.surlatable.com 800/243-0852 Sinsation Chocolate Tempering Machine; cutter sets of assorted shapes and sizes; paste food colorings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41024,"Tarragon Chicken with Lemon 1 tablespoon extra-virgin olive oil 4 skinless chicken legs, skin removed (about 2 1/4 pounds) Kosher salt Freshly ground black pepper 2 tablespoons dry white vermouth 1 cup chicken broth, low-sodium canned, or homemade 1 teaspoon cold water, more if needed 1 teaspoon cornstarch Finely grated zest of 1 lemon 2 teaspoons freshly squeezed lemon juice 3 tablespoons minced fresh tarragon leaves Instructions: Preheat the oven to 375 degrees F. Heat a medium-large skillet over high heat. Add the olive oil. Season the chicken all over with salt and pepper, and lay the pieces in the pan rounded-side down first (the side that had the skin). Cook the chicken, turning only once, until golden brown on both sides, about 5 minutes. Transfer chicken to an oven-proof dish, reserving the skillet. Place the chicken to the oven and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 170 to 75 degrees F, about 15 minutes. Meanwhile, pour the vermouth into the reserved skillet, scraping up any browned bits that cling to the pan with a wooden spoon, and cook over medium heat until the liquid reduces by about half. Add the chicken broth and continue to cook until slightly thickened. In a small bowl whisk a teaspoon or so of cold water with the cornstarch, then whisk the mixture into the broth and bring to a full boil. Remove from heat and add the zest, lemon juice, and tarragon. Season with salt and pepper, to taste. Remove the chicken from the oven. Pour any pan drippings from the chicken into the sauce and stir to combine. Divide the chicken pieces between 4 plates. Pour the sauce over the chicken and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41025,"Spicy Buffalo Style Stuffed Chicken Breasts 4 boneless, skinless chicken breasts 1/4 pound blue cheese Kosher salt Freshly ground black pepper 2 tablespoons olive oil 1 stick unsalted butter 2 tablespoons hot sauce (recommended: Frank's Hot Sauce) 2 tablespoons white vinegar Celery, sliced thin, to serve Instructions: Heat the oven to 350 degrees F. Using a sharp knife, cut a pocket into each chicken breast. Stuff 1/4 of the blue cheese into each breast. Secure the openings with toothpicks and season with salt and pepper. Heat the oil in a nonstick, oven-proof skillet over medium heat and sear the chicken on both sides until browned, about 3 to 4 minutes per side. Put the chicken into the oven until it is cooked through, about 8 to 10 minutes. In a small pot, add the butter, hot sauce, and white vinegar and cook over medium heat until bubbling. Pour half the sauce over the hot chicken and cook over medium heat for 1 minute. Remove the toothpicks and serve with extra sauce garnished with sliced celery. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 41026,"Baby Greens, Apple-Smoked Chicken and Gouda/Pepper Jack Salad with Amber Bock Dressing 2 tablespoons corn syrup 1 cup sugar 1/3 cup water 1/2 teaspoon salt 2 cups pecans 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/8 cup balsamic vinegar 1/8 cup amber bock beer 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1/4 teaspoon dried thyme leaves 3/4 cup canola oil 1 (3-pound) apple-wood smoked chicken (Smithfield or Nueske) 4 ounces Gouda cheese, placed into freezer for 2 hours 4 ounces pepper jack cheese, placed into freezer for 2 hours 6 cups mixed baby greens, iceberg, and romaine, stems removed, torn into bite-sized pieces and dried in a salad spinner Instructions: Mix corn syrup, sugar, water, and salt in a heavy saucepan. Stir over low heat until sugar dissolves. Heat until a candy thermometer registers soft ball stage, about 238 degrees F. Remove from heat and stir in pecans, vanilla, and cinnamon. Turn out on waxed paper and pull pecans apart while cooling, being very careful to avoid getting burned! Refrigerate until chilled. Through the feed tube of a running blender add, 1 at a time, vinegar, beer, salt, pepper, and thyme, and leaving the blender running, add the oil in a slow thin stream. Set aside until needed. Pull chicken away from bones, and cut into thin strips. Set aside until needed. Use a vegetable peeler to peel several curls of cheese for garnish and then use a box grater to shred cheese. Toss chicken, greens, shredded cheese and pecans with enough dressing to coat. Garnish with curls of cheese. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]

" 41027,"Roxanne's Rigatoni with Mushrooms, Spinach, Pancetta, Caramelized Onions and Cream 3/4 pound rigatoni pasta Extra virgin olive oil to taste 1/2 ounce Porcini mushrooms, reconstituted in 1/2 cup warm water for 30 minutes 2 large white onions, sliced 1/2-inch 1/2 pound thinly sliced pancetta, cut into 1/2-inch thick strips and browned 1 pound Portobello mushrooms or a combination Portobello and white, stemmed, wiped clean and cut into 1-inch pieces 1 tablespoon finely chopped garlic 1 3/4 cups heavy cream 10 ounces fresh spinach, rinsed and stemmed 1 tablespoon fresh thyme 1 cup freshly grated Parmesan Salt and freshly ground black pepper to taste Instructions: Preheat oven to 400 degrees. Bring a large pot of water to boil over high heat, add a generous amount of salt to taste and the rigatoni and cook, stirring occasionally, for 12 minutes, or until the pasta is almost al dente. Strain the pasta in a colander, rinse it under cold running water, and toss with 1 tablespoon of oil. With a slotted spoon remove the soaked mushrooms from the liquid and strain the liquid through a fine sieve lined with dampened cheesecloth or a coffee filter into a bowl. Reserve. If the Porcini mushrooms are still dirty, rinse them and pat dry. Trim the stems and coarsely chop the mushrooms. In a 2 1/2 quart ovenproof casserole set over moderately low heat, melt the butter and add the onions, and salt and pepper to taste and cook, stirring occasionally, for 20 minutes, or until the onions are golden brown and tender. Transfer the onions to a plate. Add the pancetta to the casserole, increase the heat to moderate and cook, stirring occasionally, for 15 minutes, or until the pancetta begins to brown. With a slotted spoon, transfer the pancetta to the plate with the onions. Add the Portobello mushrooms to the casserole, season with salt and pepper and cook the mushrooms, stirring occasionally, for 10 minutes, or until tender. Add the garlic and cook, stirring for 1 minute. Add the chopped Porcini mushrooms, strained mushroom juice, onions, pancetta, 1/2 cup of the Parmesan, and the heavy cream to the casserole and simmer, stirring occasionally, for 10 minutes, or until mushroom flavor is pronounced in the cream. Add the pasta, spinach, thyme, salt, and pepper and gently toss the mixture with the remaining Parmesan. Transfer the casserole to the oven and bake for 20 minutes, or until cream is bubbling. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 41028,"Caramelized Onion Tart 1/2 bag of a 17.3 ounce package Pepperidge Farm? Puff Pastry Sheets (1 sheet) 2 tablespoons vegetable oil 1 sweet onion, thinly sliced 1 1/2 cups shredded gruyere cheese OR bag swiss cheese (6 ounces) 1/4 cup grated parmesan cheese 2 tablespoons chopped fresh chives Instructions: Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray. Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for about 15 minutes or until golden, stirring often. Season to taste and let cool. Unfold the pastry sheet on a lightly floured surface. Roll into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the square with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Spread the onion mixture over the pastry crust. Top with the gruyere and parmesan cheeses and sprinkle with the chives. Bake for 20 minutes or until golden and bubbly. Cool for 5 minutes on a wire rack. Cut into approximately 3 x 2-inch rectangles. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41029,"Grilled Clams with Smoked Chili-Cachucha Mojo and Bacon 5 smoked chipotle chili pods, toasted and minced 1/2 cup cachucha peppers, stemmed, seeded and finely chopped 1/4 cup red bell pepper, diced 1/4 cup scallions, white and green parts 1/4 cup red onion, minced 2 tablespoons garlic, minced 1/4 cup cilantro, chopped 4 ounces freshly squeezed lime juice 6 ounces light olive oil Salt and freshly ground pepper 4 dozen clams, scrubbed 8 ounces bacon, finely diced Instructions: To make mojo, mix all ingredients together in a bowl and slightly chill before serving. Preheat a grill to medium-high heat. Place bacon in a saucepan over grill and cook until crisp. With a slotted spoon, transfer bacon to a plate lined with a paper towel. Discard bacon fat. Next, arrange clams directly over the grate of the grill and cook for 6 to 8 minutes until shells open. Transfer clams to serving plate and discard any clams that haven't opened. Spoon a teaspoon of mojo into shells and sprinkle with crisp bacon. Serve immediately. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Vermentino]" 41030,"Pull-Apart Pizza Sandwiches 1 tablespoon extra-virgin olive oil 8 ounces sweet Italian sausage, casings removed 1 stick unsalted butter 1 clove garlic, finely grated 1/2 teaspoon dried oregano 1/2 teaspoon red pepper flakes 1 12-pack pull-apart dinner rolls Kosher salt 1/2 cup sliced pepperoni, chopped (about 2 ounces) 1/4 cup marinara sauce 6 ounces mozzarella cheese, sliced 2 tablespoons shredded parmesan cheese Instructions: Preheat the broiler. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 7 minutes. Transfer to a paper towel?lined plate. Melt the butter in a small skillet with the garlic, oregano and red pepper flakes. Split the whole pack of attached dinner rolls in half horizontally. Place the top and bottom halves cut-side up on a baking sheet. Brush the cut sides with all but 2 tablespoons of the garlic butter; season with salt. Broil until toasted, 1 to 3 minutes. Remove from the oven and preheat to 400 degrees F. Scatter the cooked sausage and pepperoni on the bottom bread piece. Dollop with the marinara, then top evenly with the mozzarella. Cover with the top bread piece, then brush the roll tops with the reserved garlic butter and sprinkle with the parmesan. Bake until the bread is toasted and the cheese is melted, 12 to 15 minutes. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 41031,"Maui Onion Tomato Salad with Pancetta and Basil Balsamic Vinaigrette 1/4 cup extra virgin olive oil 1 ounce pancetta, diced 1/4 teaspoon finely minced garlic 1/4 teaspoon finely minced shallot 1/4 cup balsamic vinegar 6 large basil leaves, julienned 3 Maui onions, julienned 6 large rip Kula beefsteak tomatoes 6 cups washed and torn baby mixed greens 6 sprigs fresh basil, for garnish Instructions: Make vinaigrette: heat the olive oil in a large saute pan and saute the pancetta, garlic and shallot over medium-high heat for 1 minute. Remove from the heat and stir in the vinegar and half of the basil. Add the onions and return to the heat for about 30 seconds. Remove from the heat and stir in the remaining basil. Core the tomatoes; cut a slice off the tops and bottoms and discard. Cut each tomato into 3 thick slices. Try and keep the slices in order! To assemble: place a bottom tomato slice on each serving plate. Place a layer of the greens on top of the tomato, using up about half the greens. Place a layer of the onions and a little of the vinaigrette over the greens, and then the center tomato slice. Add another layer of the greens (use the rest), onions (save some for garnish) and top with the last slice of tomato. Garnish with onion and a basil sprig. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 41032,"Zesty Garlic Guacamole Burger 2 teaspoons vegetable oil 6 oz. ground beef patty or veggie patty 1/4 teaspoon kosher salt 1/8 teaspoon pepper 1 seeded hamburger bun 3 tablespoons guacamole 1/4 cup shredded lettuce 1 slice tomato Vlasic? Zesty Garlic Dill Stackers 3 to 4 tortilla chips Instructions:

1. Pour vegetable oil into a cast iron or fry pan and heat until oil shimmers. Sprinkle hamburger patty with salt and pepper on both sides and add to hot fry pan.
2. While burger is cooking, add bun, cut side down, to fry pan. Heat until grilled, 2 to 3 minutes, then remove.
3. Cook burger to desired doneness and turn off heat.
4. Layer lettuce and chips on bottom of bun and spread guacamole
5. Then layer burger, tomato, and Vlasic® Zesty Garlic Dill Stackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41033,"Roasted Cauliflower and Broccoli 1 small head cauliflower (2 pounds), cut into florets 2 large stalks broccoli (1 pound), cut into florets 1 head garlic, broken into cloves 2 tablespoons olive oil 1/2 teaspoon salt Instructions: Preheat the oven to 375 degrees F. Place cauliflower and broccoli into a 9 by 13 inch baking dish, toss with the olive oil, and sprinkle with salt. Cover the dish and bake for 1/2 hour. Remove the cover, stir and cook for 30 to 40 minutes more, until vegetables are tender and nicely browned, stirring occasionally. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41034,"Spicy Macaroni and Cheese 1 1/2 cups finely chopped onion 2 large garlic cloves, minced 1 1/2 tablespoons minced pickled jalapeno chilies, to taste or 1 to 2 tablespoons of chipotle in adobo 1/2 stick (1/4 cup) unsalted butter 1/4 cup all-purpose flour 5 cups milk 1 (28-ounce) can plum tomatoes, juice discarded and tomatoes chopped and drained well 1 pound elbow macaroni 2 cups coarsely grated Monterey Jack (about 8 ounces) 2 cups coarsely grated extra-sharp cheddar (about 8 ounces) 1/4 cup fresh bread crumbs 1/4 cup freshly grated Parmesan (about 1/4 pound) Instructions: In a large heavy saucepan cook the onion, the garlic, the jalapenos, or chipotle in butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking constantly, and bring the liquid to a boil. Stir in the tomatoes. Simmer the mixture for 2 minutes. Add salt and pepper, to taste. In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well, and in a large bowl combine it with the tomato mixture. Stir in the Monterey Jack and the cheddar and transfer the mixture to a buttered 15 by 10-inch shallow baking dish or 3-quart gratin dish. In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture. Bake the macaroni and cheese in the middle of a preheated 375 degree F oven for 20 to 25 minutes or until it is golden and bubbly. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 41035,"Beef Stroganoff 2 tablespoons olive oil 2 pounds beef tenderloin, medium-cubed 1/2 cup minced shallots 1 teaspoon arrowroot powder 1/2 cup white wine 1/2 cup each shiitake, baby bench and key mushrooms, sliced 1/2 cup each shiitake, baby bench and key mushrooms, sliced
   1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme leaves 1 tablespoon chopped fresh basil leaves Kosher salt and freshly ground black pepper, to taste
   Kosher salt and freshly ground black pepper, to taste 1/4 cup nonfat sour cream 1 box whole wheat pasta, cooked according to package directions Instructions: In a large saute pan over medium-high heat, add the olive oil and then add the beef cubes. Saute the beef cubes until brown, about 2 minutes per side. Add the shallots, cook about 3 to 4 minutes, or until translucent. Whisk the arrowroot into the white wine until it dissolves. Add the wine mixture, and cook until the liquid is reduced by half. Add the mushrooms and cook for 2 minutes.
   Add the rosemary, thyme, basil leaves, salt, and pepper, to taste. Stir in the sour cream and pour over the cooked pasta. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 41036,"Gambas en Gabardinas 4 ounces flour Salt 3 tablespoons melted butter Cayenne pepper 6 fluid ounces tepid water 1 pound raw tiger prawns in the shell Oil for deep frying 1 egg white 1 pound filo pastry or spring roll skins Melted butter Jar of jalapeno paste 20 raw tiger prawns, peeled Salt and freshly ground pepper Instructions: Her version: Make the batter by mixing together the flour, salt, melted butter, cayenne and water until smooth, then leave to stand. Peel the prawns, leaving the tip on the tail. Heat oil in a deep fryer or large heavy pot to 375 degrees F. Whisk the egg white and fold into the batter. Holding each prawn by its tail, dip it into the batter and then lower into the oil. Let fry for 30 seconds, or until golden brown. Remove and drain on paper towels. Serve immediately with lemon wedges. My version: Remember that filo pastry becomes brittle if it is allowed to dry out, so as soon as you unwrap it cover it with a damp towel. Take a pastry sheet and brush with melted butter. Place a small dollop of jalapeno paste on the sheet, top with a prawn and season. Roll the prawn up in the pastry. Place the prawn parcel, seam side down, on a lightly greased baking sheet. When all the parcels have been prepared, bake in a preheated oven at 400 degrees for 20 minutes, or until golden brown. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 41037,"Prickly Pear Margarita 3 ounces tequila 1/2 ounce triple sec\u202f
   1 ounce fresh lime juice\u202f
   1/2 ounce agave\u202fnectar
   2 ounces Prickly Pear Syrup (recipe follows; see Cook's Note) 2 pinches red cl flakes\u202f
   Lime juice, for the rim, plus a lime slice, for serving 1/4 cup raw sugar\u202f
   1/4 cup pink salt\u202f
   Prickly pear slices, if available, for serving\u202f
   2 pounds prickly pears (see Cook\u2019s Note) 2 cups sugar
   1 lime, zested and juiced
   Instructions: For the cocktail: Combine the tequila, triple sec, lime juice, agave, prickly pear syrup and cl flakes in a cocktail shaker and incorporate all the ingredients by shaking it to your own rhythm. For the garnish: Pour some lime juice on a saucer. Mix together the sugar and salt on a separate saucer. Dip the rim of a 10-ounce glass into the lime juice and then dip the rim into the sugar and pink salt mixture. Fill the glass with ice, pour in the cocktail and garnish with prickly pear, if using, and a lime slice.\u202f\u202f
   Holding each prickly pear with metal tongs, lightly graze the fruit with a flame until the glochids (thorns) are singed off. Place the fruit in a medium heavy-bottomed saucepan and cover with water. Bring to boil, cover and let sit off the heat for 25 to 35 minutes. Line a fine-mesh sieve with cheesecloth. Strain the liquid through it into a medium heatproof bowl, mashing the fruit with a spoon until all the fruit is mashed.
   Pour the contents of the bowl into the same saucepan and discard the solids; stir in the sugar, bring to a simmer and cook for about 10 minutes. Add the lime zest and juice. Let simmer about 15 more minutes; remove from the heat, let cool and refrigerate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 41038,"Grilled Pizza Roll-Ups 4 slices sandwich bread 4 mozzarella cheese sticks or 1/2 cup shredded mozzarella cheese 12 small slices pepperoni (optional) 1 tablespoon unsalted butter 1/2 cup marinara sauce, warmed Instructions: Cut the crusts off the bread. Using a rolling pin, roll out the pieces of bread until flat. Place a cheese stick or 2 tablespoons of cheese on the edge of the bread closest to you. Place 3 slices of pepperoni, if using, on the bread above the cheese. Tightly roll up the bread, pressing the seam end to adhere. Melt the butter in a saut pan over medium heat. Cook the roll-ups seam-side down until golden, 1 to 2 minutes. Flip and cook until golden all over, 1 to 2 more minutes. Cut each roll-up into pieces and serve with the sauce for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 41039,"Broccoli Rabe Ravioli with Parmigiano and Pistachios 1 recipe Chef Annes All-purpose Pasta Dough Semolina, for dusting Kosher salt 2 bunches broccoli rabe, tough lower stems removed 3 cups ricotta 3 eggs 3/4 cups grated Parmigiano 2 sticks unsalted butter 1 to 1 1/2 cups chicken stock Kosher salt 1 cup grated Parmigiano, plus more for garnish 1 cup pistachios, toasted and coarsely chopped, for garnish Instructions: Filling: Bring a large pot of well-salted water to a boil over medium heat. Set a bowl of well-salted ice water on the counter. Add the broccoli rabe and cook for 1 minute, remove the broccoli rabe from the boiling water and plunge it immediately into the salted ice water. Reserve the boiling water to cook the pasta. Once the broccoli rabe has cooled, remove it from the ice water and squeeze out any excess water. Finely chop the broccoli rabe (the food processor works really well here) and put it in a large mixing bowl. Add the ricotta, eggs and Parmigiano and season with salt, to taste. Taste for seasoning and adjust, if needed. Put the filling in a pastry bag and reserve. Pasta: Set the pasta roller on the widest setting (#1). Start with half the pasta dough, keep the other half covered until ready to use. 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 in between rolls if it feels sticky. Fold the dough into thirds and turn it 90 degrees (a quarter turn) and run it through the pasta machine 2 to 3 times. Move the roller to the next setting (#2) and run the pasta through. Dust lightly with flour if the dough feels sticky. Continue to run the dough through the machine reducing the opening (or moving the setting to the next larger number) in between every roll. Stop when you get to the correct thinness, this will usually be around number 5 or 6 on the dial, but every machine is different, you will have to be the judge of your own pasta thickness. *Tip: When rolling out pasta dough, always hold the pasta on the tops of your hands- palms down! If you hold it fingers up you will create stretch marks and those are never good! To assemble the ravioli: Lay out the dough on a flat surface. Brush the lower half of the dough (the part that is closest to you) lightly with water. This is the glue that will hold the ravioli together. Use the glue sparingly, if you use too much the pasta 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 down over the filling to meet the bottom edge. Using your index fingers, poke around each filling ball to seal the ravioli shut, AND to make sure that there are no air bubbles. Using a fluted round cutter or a fluted pastry wheel or even a drinking glass, cut out each ravioli. Transfer to a sheet tray dusted with semolina or polenta and reserve until ready to use. To cook the ravioli and make the sauce: Add the butter to a large saute pan and bring to a medium heat. Add 1 cup of chicken stock and season with salt, to taste. Shake the pan to incorporate the butter and stock and simmer until the stock has reduced a bit and the sauce looks velvety and is the consistency of heavy cream. If the sauce thickens too much, adjust the consistency with chicken stock. Add the ravioli to the pot of boiling water and cook for 3 to 4 minutes. Carefully remove the ravioli from the cooking water and put them immediately into the sauce. Bring the sauce to a boil shaking frequently to be sure that the ravioli dont stick to the bottom of the pan. Sprinkle with 1 cup of Parmigiano and swirl to combine the cheese with the sauce. Transfer the ravioli to a serving platter and sprinkle with a little more grated Parmesan. Garnish with chopped pistachios and serve. Mangia Bene! ","[Barolo, Barbaresco, Dolcetto, Chianti]" 41040,"Peach Almond Crumble 1/2 cup rolled oats 1/3 cup packed brown sugar 1/4 cup sliced almonds 3 tablespoons butter, softened 1 teaspoon cinnamon 1/4 teaspoon salt 6 cups sliced peaches (about 4 to 6 peaches) 1/4 cup packed brown sugar 2 tablespoons cornstarch 1 teaspoon almond extract 1/8 teaspoon nutmeg Vanilla ice cream, for serving, optional Instructions: For the topping: Preheat the oven to 325 degrees F. In a small bowl, combine the oats, sugar, almonds, butter, cinnamon and salt and stir with a fork until the mixture resembles coarse crumbs; set aside. For the filling: In a medium bowl, stir together the peaches, sugar, cornstarch, almond extract and nutmeg and transfer to an 8- or 9-inch shallow baking dish. Crumble the topping over the peach mixture. Bake until the filling is hot and bubbly and the topping is golden brown, 40 to 50 minutes. Serve warm with vanilla ice cream if desired. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 41041,"White Chocolate Pavlova 4 large egg whites 1 cup/250ml sugar 3 cups/750ml fresh ground cherries 1/2 cup/125ml sugar Zest and juice of 1 lemon Zest and juice of 1 orange 2 cups/500ml 35-percent cream 4 egg yolks 1/4 cup/60ml sugar 2 cups/500ml chopped white chocolate Instructions: Position an oven rack in the center of the oven and preheat to 170 degrees F (80 degrees C). Line a baking sheet with parchment paper. For the meringues: Beat the egg whites with an electric mixer fitted with the whisk attachment on medium-high speed until they hold soft peaks. Start adding the sugar, 1 tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved, so keep beating until it feels smooth between your fingers. Gently spread the meringue into 8 small rounds on the parchment paper, smoothing the edges and making sure the edges are slightly higher than the center. (You want a slight well in the center of the meringues to place the cream and compote.) Bake until the outside of the meringues is dry, about 3 hours. (The outside of the meringue will feel firm to the touch if gently pressed, but as it cools you will get a little cracking and it will have a marshmallow texture.) Let cool. For the ground cherry compote: Combine the cherries, sugar, and citrus zests and juice in a saucepan. Simmer until the cherries are translucent and the liquid is syrupy, about 25 minutes. Transfer to a bowl and let cool. For the white chocolate cream: Bring the cream just to a simmer in a saucepan. Whisk together the egg yolks and sugar in a bowl. Slowly pour in the hot cream, whisking constantly, than return the mixture to the saucepan. Cook over medium heat until thickened, about 2 minutes, stirring constantly. Put the chopped chocolate in a large bowl. Pour the hot cream mixture through a strainer over the chocolate. Stir until the chocolate is melted. Refrigerate for 1 hour. Beat the white chocolate mixture with a mixer until pale and thick. To serve, place each meringue on a serving plate. Fill the centers with a dollop of white chocolate cream and top with the cherry compote. Cook's Note: The cooled meringues can be stored in an airtight container in a cool, dry place for a few days. The cherry compote can be served on pancakes, waffles, or ice cream. The white chocolate cream can also be used to frost a cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 41042,"Bistro Bacon and Egg Salad 4 slices bacon, cut crosswise into thin strips 2 1/2 tablespoons cider vinegar 2 teaspoons Dijon mustard Kosher salt Freshly ground black pepper 2 tablespoons extra-virgin olive oil 8 large eggs 8 cups mesclun salad greens (about 7 ounces) 4 to 8 slices crusty bread, toasted if desired Instructions: Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp. Using a slotted spoon, transfer the bacon to a paper towel. Pull the skillet from the heat (leave drippings in the skillet) and stir in 1 12 tablespoons cider vinegar, scraping up any browned bits clinging to the skillet. Pour the mixture into a large bowl and whisk in mustard, salt and pepper to taste, and olive oil.
Fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add the remaining 1 tablespoon vinegar. Crack the eggs, slipping them gently into the water, and cook until the whites are set but the yolks are still runny, about 4 minutes.
While the eggs poach, toss the greens with the vinaigrette and bits of bacon. Divide the salad among 4 plates or shallow bowls. Using a slotted spoon, gently scoop the eggs from the water, blot dry with a paper towel, and place 2 of them on top of each salad. Add bread to each plate and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41043,"Turmeric Rice 2 teaspoons coconut oil 1/2 cup finely diced onions
1 cup short-grain brown rice
1/4 cup golden raisins
1 teaspoon grated fresh turmeric 2 cloves garlic, grated
2 1/2 cups vegetable stock or water Salt and pepper Instructions: Heat a medium saucepan to medium heat. Once heated, add the oil and allow to heat up. Once the oil is heated, add the onions and saute until translucent, about 4 minutes. Add the rice, raisins, turmeric and garlic. Toss to coat. Saute gently until you smell a nutty aroma, about 2 minutes, and then add the stock. Bring to a boil, cover and reduce the heat to low. Cook until the rice is tender, about 45 minutes. Remove from the heat and allow to steam for 5 minutes prior to removing the lid. Season with salt and pepper, and fluff with a fork before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 41044,"Individual Pumpkin Cheesecakes 18 vanilla wafer cookies 8 ounces cream cheese, at room temperature 2/3 cup granulated sugar 1/3 cup packed dark brown sugar 1/4 teaspoon fine salt 2 large eggs, at room temperature 1/3 cup half-and-half 1/3 cup sour cream One 15-ounce can pure pumpkin puree 1 tablespoon pumpkin pie spice Whipped cream and chopped crystallized ginger, for serving Instructions: Preheat the oven to 300 degrees F. Line 18 muffin cups, from 2 12-cup muffin tins, with paper liners. Place 1 whole cookie in the bottom of each lined cup. Beat the cream cheese, granulated and brown sugars and 1/4 teaspoon salt in a large bowl using an electric mixer on medium-high speed until smooth and creamy, 2 to 3 minutes, stopping to scrape down the sides of the bowl as needed. Reduce the speed to low and beat in the eggs until combined. Beat in the half-and-half and sour cream until smooth. Use a spatula to stir in the pumpkin puree and pumpkin pie spice until well blended. Divide the batter evenly among the cookie-lined cups (the cups will be very full). Bake until the filling is just set and a knife inserted into the center comes out moist but clean, 40 to 45 minutes. Cool completely in the pans on a wire rack and then refrigerate until cold, at least 4 hours or up to overnight. Top each with whipped cream and a sprinkle of crystallized ginger before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 41045,"Idaho Potato and Smoked Corn Stew 1/4 cup grapeseed oil 2 medium red onions, small dice 1 teaspoon liquid smoke seasoning sauce 2 (24-ounce) bags frozen corn 1 quart chicken stock 3 pounds Idaho potatoes (about 12 potatoes), well scrubbed and cut into 1-inch pieces Salt and freshly ground black pepper 1/2 cup chopped scallions, for garnish Instructions: Preheat the oven to 375 degrees F. Heat the oil in a large skillet and saute onion until it begins to turn translucent. Remove from heat and stir in liquid smoke. Toss corn in mixture to coat and then transfer to a baking sheet. Roast for a few minutes until golden brown, then remove and set aside. Bring stock to a boil in a large pot and add potatoes. Reduce heat to medium and cook until fork tender. The potatoes will absorb some of the liquid. Stir in onion and corn mixture and season with salt and pepper, to taste. Let simmer until stew like consistency. Garnish with scallions. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 41046,"Stuffed Peppers 3 tablespoons cooking oil 1 cup chopped celery 1 bell pepper, chopped 1 onion, chopped 1/2 pound breakfast sausage 2 garlic cloves, finely diced 8 ounces cream cheese 1/3 cup freshly chopped parsley leaves 1 tablespoon hot sauce 1/4 cup bread crumbs 20 Anaheim or Poblano peppers, cut in 1/2, seeds removed Instructions: In a saute pan over medium-high heat add the oil. Once heated add the celery, bell peppers and onion and saute for about 8 minutes. Add sausage and garlic and brown. Add cream cheese and stir until melted. Take off heat and stir in parsley, hot sauce and bread crumbs. Let cool. Preheat oven to 400 degrees F. Stuff peppers with vegetable and cheese mixture and bake for 15 minutes or grill until char develops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41047,"Cranberry-Eggnog Muffins Cooking spray 1 cup dried cranberries, roughly chopped 1/2 cup rum or apple juice 2 1/2 cups all-purpose flour 2 teaspoons baking powder 3/4 cup packed light brown sugar 1/2 teaspoon salt 1 stick unsalted butter, melted 1 1/2 cups eggnog 2 large eggs, at room temperature 1 tablespoon vanilla extract 1 1/2 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 1/2 sticks unsalted butter, melted 3/4 teaspoon salt 1 1/4 cups packed light brown sugar Instructions: Prepare the muffins: Preheat the oven to 375 degrees F. Mist a 12-cup muffin pan with cooking spray. Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain. Whisk the flour, baking powder, brown sugar and salt in a medium bowl. Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not overmix.) Fold in the cranberries. Divide the batter evenly among the muffin cups. Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand. Sprinkle generously over the batter. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Cool slightly in the pan, then carefully remove to a rack. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 41048,"Popcorn Sandwich Cookies with Salted Caramel Popcorn Cookies: 1 stick (4 ounces) unsalted butter, at room temperature 1 cup sugar 1 large room temperature egg 1 cup all-purpose flour 1/3 cup cornstarch 1 teaspoon baking powder 1/2 teaspoon kosher salt 3 cups popped unsalted popcorn, very coarsely ground in a food processor Salted Caramel: 1 1/3 cups sugar 1/2 cup heavy cream 1 tablespoon coarse sea salt Instructions: For the popcorn cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Cream the butter and sugar with an electric mixer on medium speed in a large bowl until slightly lightened, 1 to 2 minutes. Scrape down the sides of the bowl and add the egg. Beat until well incorporated, about 30 seconds. Whisk the flour, cornstarch, baking powder, kosher salt and 1 cup popcorn together in a separate bowl. Place the remaining popcorn in another bowl and set aside. Add the flour mixture to the creamed butter and mix on low speed until it just comes together to form a dough. Scoop a level tablespoonful of the dough at a time and roll into a ball. Dip one side of the ball into the ground popcorn and place, popcorn-side up, on the prepared baking sheets, about 2 inches apart. Slightly flatten each ball with your hand. Bake until the cookies are slightly brown around the edges, 14 to 16 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, and then remove to a rack to cool completely. For the salted caramel: While the cookies cool, add the sugar to a medium saucepan over medium heat. Allow the sugar to melt completely around the edges before starting to stir or it will crystallize. When the sugar turns dark amber, after about 10 minutes, quickly turn off the heat and carefully whisk in the heavy cream. Allow the foam to subside, and then add the coarse salt. Allow the caramel to cool until it begins to thicken, about 5 minutes. Spoon 1 tablespoon of caramel on the center of the bottom side of one cookie and carefully press closed with another cookie, making sure to push the caramel evenly to the edges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 41049,"Asian Chicken Lettuce Cups 1/2 cup soy sauce 2 tablespoons rice vinegar 1 tablespoon minced garlic 1 tablespoon minced peeled ginger 1 tablespoon sambal oelek (Asian chili sauce) 1 tablespoon plum sauce 1 tablespoon hoisin sauce 1 tablespoon mirin (sweet rice wine) 1 teaspoon chopped fresh cilantro 1 teaspoon sesame seeds, toasted 1/4 teaspoon toasted sesame oil 6 tablespoons canola oil 1 pound skinless, boneless chicken thighs, diced 1/3 cup diced carrot 1/3 cup diced celery 1/3 cup diced red bell pepper 1/3 cup diced sugar snap peas 1/3 cup diced red onion 1 teaspoon minced peeled ginger 1 teaspoon minced garlic 1/3 cup mung bean sprouts, halved 1/2 cup sliced shiitake mushroom caps 2 tablespoons diced scallions 1 tablespoon crushed peanuts 6 wonton wrappers Kosher salt Iceberg lettuce leaves, for serving 1/2 teaspoon black sesame seeds Instructions: Make the sauce: Combine all the ingredients in a bowl and set aside. Stir again just before using.
Prepare the cups: Heat 2 tablespoons canola oil in a skillet over high heat. Add the chicken and stir-fry until cooked through, about 3 minutes. Add the carrot, celery, bell pepper, peas and red onion and stir-fry about 3 minutes. Add the ginger, garlic, sprouts and shiitakes. Add 1/4 cup of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits. Transfer the stir-fry to a bowl; top with the scallions and peanuts.
Wipe out the skillet. Heat the remaining 4 tablespoons canola oil over high heat. Fry the wontons until golden and crisp, about 15 seconds per side. Transfer to paper towels and season with salt.
Fill the lettuce leaves with the stir-fry. Sprinkle with the sesame seeds. Crumble the wontons on top or serve alongside. Serve with the remaining sauce.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 41050,"Cranberry Relish 1 pound cranberries 2 apples 2 oranges 1 1/2 cups sugar 1 lemon, juiced (an optional ingredient) 1 can drained, crushed pineapple 2 ounces brandy or Grand Marnier Instructions: Chop the cranberries in a manual food chopper- NOT a food processor. Chop the apples and the oranges into small cubes with their skins. Add the remaining ingredients and stir well. Allow the flavors to blend overnight or for several hours in the refrigerator. Relish may be frozen. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 41051,"Inside-Out Chicken Cordon Bleu 3 tablespoons fig jam 1/2 teaspoon chopped fresh thyme Kosher salt and freshly ground pepper
4 6-ounce skinless, boneless chicken breasts 1 cup shredded Gruyere cheese (about 3 ounces) 8 thin slices black forest ham 5 tablespoons extra-virgin olive oil 1 shallot, minced 1/2 teaspoon Dijon mustard 2 tablespoons white wine vinegar 2 cups baby greens Instructions: Mix the jam, thyme, and salt and pepper to taste in a bowl.
Lay out a long piece of plastic wrap on a cutting board. Place the chicken on the plastic and brush half of the jam mixture evenly on top of each breast. Mound a quarter of the cheese on each piece of chicken, then wrap 2 slices of ham around each breast to cover the cheese. Place another piece of plastic over the chicken and gently pound with a mallet or heavy skillet until about 1/4 inch thick.
Heat 2 tablespoons olive oil in a medium nonstick skillet over medium-high heat. Add the chicken and cook until golden and crisp, 3 to 4 minutes. Turn and cook on the other side until cooked through but still moist, 3 to 4 more minutes.
Meanwhile, whisk the shallot, mustard, vinegar and the remaining jam mixture in a medium bowl. Slowly whisk in the remaining 3 tablespoons olive oil to make a smooth dressing.
Place each piece of chicken on a plate and drizzle with dressing. Toss the greens with the remaining dressing; serve with the chicken.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41052,"Vanilla-Spice Butter 1 stick softened butter 1 tablespoon confectioners' sugar Seeds of 2 vanilla beans 1/2 teaspoon cinnamon Pinch of nutmeg Instructions: Blend the ingredients in a food processor, shape into a log on waxed paper, wrap and chill. ","[Chardonnay, Riesling, Gewrztraminer]" 41053,"Tahini Grilled Salmon with Sauteed Spinach, Beets with Sesame Seeds, Eggplant Puree and Tahini Sauce Vegetable oil, for grilling 1/4 cup soy sauce 1/4 cup tahini One 20-ounce salmon fillet, cut into 5-ounce portions, skin removed and reserved Reserved salmon skin Salt and freshly ground black pepper 1 tablespoon olive oil 1 clove garlic, minced 1 shallot, minced 1 bunch spinach, stems removed and washed Salt and freshly ground black pepper 1/4 cup red wine vinegar 2 tablespoons salt 2 tablespoons sugar 3 large beets 1 cup sesame seeds 2 large eggplants, cut in half lengthwise, flesh scored 1/3 cup tahini 2 tablespoons olive oil 1/2 cup sour cream 1/3 cup milk 1/4 cup tahini 1 tablespoon honey 1/2 tablespoon sesame oil Juice of 1/2 lemon Salt Instructions: For the tahini grilled salmon: Preheat the grill to medium and lightly oil the grates. Mix the soy sauce and tahini in a bowl. Brush the salmon on both sides with the tahini soy sauce and place on the grill. Cook the salmon for about 3 minutes on each side and remove from the grill. For the crispy salmon skin: Preheat the grill to medium-high heat. Sprinkle the salmon skin with salt and pepper and place on the grill skin-side down. Once the skin begins to bubble, flip and grill until the salmon skin is completely crisp. Remove the salmon skin from the grill, place on a paper towel, cut in half and set aside. For the sauteed spinach: Heat the oil in a saute pan over medium heat. Once the oil is hot, add the garlic and shallots and saute until tender. Add the spinach and toss to incorporate until the spinach has wilted. Season with salt and pepper and remove from the heat. For the beets with sesame seeds: Place the red wine vinegar, salt, sugar and beets in a pot filled with cold water. Bring to a boil, then reduce to a simmer and cook until tender, 15 to 20 minutes. Remove the beets from the liquid and cool slightly. Wearing gloves, remove the skins of the beets and cut into bite-size pieces. Before serving, place the beets on a plate and sprinkle with sesame seeds. For the eggplant puree: Preheat the oven to 375 degrees F. Line a baking tray with parchment paper. Place the eggplant skin-side up on the prepared tray and roast until the eggplant has caramelized and cooked, about 30 minutes. Remove from the oven and scoop the flesh into a food processor. Add the tahini and olive oil and puree until smooth. For the tahini sauce: Place the sour cream, milk, tahini, honey, sesame oil, lemon juice and salt to taste in a bowl and stir to incorporate. Cover and place in the fridge until serving. To assemble: Spoon the eggplant puree in the center of a plate. Place the sauteed spinach on top of the puree. Place the tahini grilled salmon over the sauteed spinach. Drizzle the tahini sauce around the center of the dish. Scatter the beets with sesame seeds around the plate. Garnish with the crispy salmon skin. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 41054,"Curried Coconut Vegetable Noodle Soup 1 1/2 cups Thai young coconut meat 1 scallion 1/2 to 1 1/4 jalapeno pepper, seeded 1 to 2 pitted, medium dates 1 to 2 medium cloves garlic, peeled 2 tablespoons grated fresh ginger 1 tablespoon curry powder 2 teaspoons shiitake powder or wheat-free tamari 1 teaspoon red or green curry paste, optional 1 teaspoon salt Zest and juice of 1 lime 1 tablespoon lime juice (zest lime first reserve for noodles) 1/4 teaspoon tamarind paste 5 cups coconut water 1 (12-ounce) package kelp noodles Lime zest Peeled and grated fresh ginger cl flakes, as needed Toasted sesame oil, to taste Baby bok choy, thinly sliced Savoy or Napa cabbages, shredded Red cabbage, shredded Carrots, julienned Shiitake mushrooms, thinly sliced Snow peas, slivered Bean sprouts Fresh cilantro leaves, for garnish Lime wedges, for garnish Instructions: For the soup base: Place the coconut meat, scallion, jalapeno pepper, dates, garlic, ginger, curry powder, shiitake powder, curry paste, salt, 1 tablespoon lime juice, tamarind paste, in a high speed blender adding just enough coconut water to cover the ingredients. Blend until smooth and creamy, adding the remaining coconut water in a thin and steady stream through the top of the blender while the blender is running. Serve at room temperature or heat, if desired. Set aside. For the kelp noodles: Rinse the kelp noodles in water. Drain well and cut to desired length. Place the noodles in a bowl and toss with the lime zest, lime juice, grated fresh ginger, cl flakes, and toasted sesame oil, to taste. Set aside, approximately 15 minutes to soften. For the vegetable mixture for the soup: Choose your favorite seasonal Asian vegetables. Slice thin or shredded for an array of color and texture in your dish. Place approximately a 1/2 cup noodles in a deep bowl, top with vegetables of your choice, adding the soup base, as desired. Garnish with fresh cilantro leaves and serve with lime wedges. ","[Pinot Grigio, Sauvignon Blanc, Gewrztraminer, Riesling]

" 41055,"Homemade Dinner Rolls 1 (1/4-ounce) package dry active yeast 1 cup warm water, about 110 degrees F 1/2 cup sugar 1 egg, beaten 2 teaspoons salt 1 cup milk, scalded but cooled to warm 4 ounces melted butter, plus 2 ounces 5 cups flour, plus more, as needed 6-cup, 3-inch muffin tin pan Instructions: In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes. Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour. Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour. Preheat oven to 425 degrees F. Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41056,"Shrimp Egg Foo Young 4 tablespoons canola oil 1/4 cup yellow onion, chopped 2 cups shredded cabbage 6 eggs 1 tablespoon soy sauce 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4 cup sliced bamboo shoots 1/2 cup cooked small salad shrimp, or large dice medium cooked shrimp 2 tablespoons green onion tops, sliced, for garnish Instructions: Place 2 tablespoons vegetable oil in a large pan and cook onions and cabbage over- medium high heat just until tender. Remove from heat, drain excess liquid, and reserve. Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and bamboo shoots. Using a non-stick pan over medium-high heat, add 2 tablespoons vegetable oil and heat. Ladle about 4 ounces of the cabbage mixture into the hot pan, as you would for pancakes, and sprinkle the small shrimp evenly on top of each. Cook for about 3 minutes, or until edges start to brown and when jiggled, it slides in the pan. Flip and cook another 2 to 3 minutes until cooked through. Garnish with scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41057,"Guacamole 1 avocado About 2 tablespoons chopped white onions About 2 tablespoons chopped tomatoes About 2 tablespoons freshly chopped cilantro leaves Pinch salt Pinch freshly ground pepper About 1 1/2 tablespoons chopped jalapeno chiles Lime juice, as desired Instructions: Peel the avocados and place in a molcajete (an authentic mayan bowl). Then add the chopped onions, chopped tomatoes, chopped cilantro, salt, pepper, chiles and lime juice, to taste. Now mix it all together for the ultimate guacamole experience. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41058,"Bubble Eclairs 1 recipe Cream Puff Dough, recipe follows, just made and ready to use Egg wash (1 large egg lightly beaten with a splash of cold water; optional) Double recipe Crackle Top Dough, recipe follows, rolled out, cut into 1-inch rounds and frozen 1 recipe Streusel, recipe follows Pearl sugar (available online or at Ikea) Pastry Cream, recipe follows Whipped Cream, recipe follows Dark Chocolate Mousse, recipe follows Ice cream, slightly softened Confectioners' sugar, for dusting (optional)
Serving suggestion: bittersweet chocolate sauce or hot or cold caramel sauce 1/2 cup (120 ml) whole milk 1/2 cup (120 ml) water 1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, cut into 4 pieces 1 tablespoon sugar 1/2 teaspoon fine sea salt 1 cup (136 grams) all-purpose flour 4 large eggs, at room temperature 4 1/2 tablespoons (2 1/4 ounces; 64 grams) unsalted butter 1/2 cup (100 grams) lightly packed light brown sugar Pinch of fine sea salt 1/2 cup plus 2 tablespoons (85 grams) all-purpose flour 3/4 teaspoon pure vanilla extract 3/4 cup (102 grams) all-purpose flour 1/3 cup (67 grams) sugar 1/4 teaspoon fine sea salt 3/4 stick (6 tablespoons; 3 ounces; 85 grams) cold unsalted butter, cut into small cubes 1/4 teaspoon pure vanilla extract 1 moist, fragrant vanilla bean, or 1 tablespoon pure vanilla extract 2 cups (480 ml) whole milk 6 large egg yolks 1/2 cup (100 grams) sugar 1/3 cup (43 grams) cornstarch, sifted 3 1/2 tablespoons (1 3/4 ounces; 50 grams) unsalted butter, at room temperature, cut into 6 chunks 1 cup (240 ml) very cold heavy cream 1 to 4 tablespoons confectioners' sugar, sifted 1 teaspoon pure vanilla extract (optional) 1 3/4 cups (420 ml) very cold heavy cream 2 large eggs, at room temperature 4 large egg yolks, at room temperature 10 ounces (283 grams) bittersweet chocolate, coarsely chopped 1/2 cup (100 grams) sugar 3 tablespoons water Instructions: To make the eclairs: Center a rack in the oven and preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
There are several ways to shape your bubble eclairs. Usually I portion the dough with a small cookie scoop (one with a capacity of 2 teaspoons), but you can pipe the dough from a pastry bag with a plain or open star tip, which makes squiggles and swirls that look lovely when baked. You might want to make it simple and just use a zipper-lock plastic bag as a piping bag.
No matter what you use, you want to scoop or pipe 3 balls of dough as close to one another as you can get them for each eclair. If you're scooping, scoop 1 ball, then crowd it with the second-giving it a little nudge-and then scoop out the last bubble, snuggling it up to the second ball of dough. When you've got 3 bubbles in a row, move on to the next eclair, making sure to leave at least 2 inches of puff-and-grow space between the clusters. If you're piping, the principle is the same.
Now you have to make some decisions about the topping. If you're going to top the bubbles with disks of crackle, there's no need to give them an egg wash. Just lay a circle of the Crackle Top Dough on each puff of dough.
If you'd like to top the eclairs with Streusel or pearl sugar, then it's nice to give each puff a swipe of egg wash. Make an effort to keep the egg wash on the top of the puffs and not let it drip down the sides; it's not fatal, but it does hamper the even rise of the pate a choux. If you're using Streusel, break up the pieces with your fingertips and use a smidge on each puff-put it on and press it down very, very lightly. If you're using pearl sugar, go to town-it's nice to have that crunch.
Slide the baking sheet into the oven and immediately turn the oven temperature down to 375 degrees F. Bake the eclairs for 20 minutes without opening the oven door, then rotate the pan and continue to bake the pastries for another 10 to 15 minutes, or until they are golden on top and bottom and firm to the touch. Transfer the eclairs to a rack to cool to room temperature.
To fill the eclairs: There are two traditional ways to fill eclairs, both good and both fun. One is to fill a pastry bag with whatever you've chosen as a filling, use a medium plain pastry tip to poke a hole in the eclair-either in the bottom or in one side-nuzzle the tip into the hole and squeeze in enough filling to come to the edges of the hole.
The other way is to slice the eclairs horizontally, either in half or by cutting off the top one third. If you do this, you can scoop out the (inevitable) eggy innards. Some people love the custard interior, some don't, so know thyself (and thine audience). Pipe, spoon or scoop the filling into the bottom of the eclairs and cap with the tops.
No matter how you've filled the pastries, they should be served immediately or stowed in the refrigerator until needed.
If you haven't sugared or crackled your eclairs, you might want to give them a last-minute dusting of confectioners' sugar.
Serving: There's no law that says you can't pass these around and let everyone eat them out of hand, but I think of them as knife-and-fork pastries. If you serve them with cutlery you might want to serve them with bittersweet chocolate sauce or hot or cold salted caramel sauce. Bring the milk, water, butter, sugar and salt to a rapid boil in a medium heavy-bottomed saucepan over high heat. Add the flour all at once, lower the heat to medium-low and quickly start stirring energetically with a wooden spoon or sturdy heatproof spatula. The dough will come together and a light crust will form on the bottom of the pan. Keep stirring vigorously for another minute or two to dry the dough. The dough should be very smooth.
Turn the dough out into the bowl of a stand mixer fitted with the paddle attachment, or into a large bowl in which you can use a hand mixer or a wooden spoon. Let the dough sit for 3 minutes, then add the eggs one by one, beating until the dough is thick and shiny. Make sure that each egg is fully incorporated before you add the next, and don't be concerned if the dough falls apart; by the time the last egg goes in, it will have come together again. The dough should be used immediately.
Remove the butter from the refrigerator 10 minutes before you're ready to make the dough. After 10 minutes, cut the butter into small cubes and toss it and the brown sugar and salt into a food processor. Process until almost blended. Add the flour and pulse until the dough forms moist curds. Pulse in the vanilla. Scrape the dough onto a piece of parchment or wax paper and shape it into a disk. Cover with another piece of parchment or wax paper and roll the dough out so that it's about 1/16th inch thick. Slide the dough, still between the paper, onto a cutting board and freeze it for at least 2 hours. (The dough can be frozen for up to 2 months, in which case it should be wrapped airtight.) Put the flour, sugar and salt in a medium bowl and mix everything together by running the ingredients through your fingers. Drop in the butter and squeeze and rub the cubes into the mixture until you have a sandy mix. If you press a little streusel together, you'll get lumps, which is just what you want. Drizzle the vanilla over the streusel and toss, squeeze and rub to distribute it. Cover the bowl and chill the streusel until needed. (You can make the streusel up to 1 week ahead; pack it in an airtight container and keep it refrigerated.) If using a vanilla bean, cut it in half lengthwise and use the tip of the knife to scrape out the pulpy seeds. Bring the milk and vanilla bean pulp and pod to a boil in a medium saucepan. (If you're using extract, you'll add it later.) Cover the pan, turn off the heat and let infuse for at least 10 minutes, or for up to 1 hour.
Return the milk to a boil if you've used a vanilla bean; bring it to a boil if you're using extract.
Whisk the yolks, sugar and cornstarch together in a medium heatproof bowl until blended. Whisking constantly, drizzle in one quarter of the hot milk to temper, or warm, the yolks. Still whisking, add the remainder of the liquid in a steady stream. Remove the pod (if you have it), pour the mixture into the saucepan and, whisking vigorously and constantly, bring to a boil over medium heat. Keep at a boil-never stop whisking-for 1 to 2 minutes, then press the cream through a sieve into a clean bowl. Stir in the vanilla extract, if you're using it.
Leave the pastry cream on the counter for 10 minutes, then whisk in the butter until it is fully incorporated and the pastry cream is smooth and silky.
Either press a piece of plastic film against the surface of the cream and refrigerate it until it's thoroughly chilled, at least 2 hours, or fill a large bowl with ice cubes and cold water, set the bowl of pastry cream in it and leave the cream there, stirring occasionally, until it's cold. Use now, or cover and refrigerate until needed.
Storing: The pastry cream can be kept tightly covered in the refrigerator for up to 3 days. Whisk it well to loosen it before using.
Working in the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer or a balloon whip, beat the cream and 1 to 2 tablespoons sugar together just until the cream starts to thicken. Taste and add more sugar, if you'd like, then continue to beat until you get the thickness you want. I use my stand mixer and start off slow, then increase the speed and when the cream is almost whipped the way I want it, I finish it by hand with a whisk. Hand finishing reduces the risk of overbeating and turning your cream into sweetened butter. When the cream is just right, stir in the vanilla extract, if you're using it.
Storing: Whipped cream is best served soon after it's made, but it will keep, covered, in the refrigerator for a few hours. Give it a go-round with a whisk just before serving. To keep the cream longer- or to get a thicker cream- line a strainer with a piece of moistened cheesecloth, place the strainer over a bowl and put the cream in the strainer. Wrap the whole setup in plastic film and refrigerate it for up to 24 hours.
Working in the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a heavy-duty hand mixer, beat the cream until it holds medium-firm peaks. If you're working in a stand mixer, transfer the cream to another bowl and rinse and dry the mixer bowl and whisk. Cover the whipped cream and refrigerate.
Put the eggs and yolks in the mixer bowl and fit the machine with the whisk attachment, or work in another large bowl with the hand mixer. Beat the eggs at low speed just to break them up. Set aside while you prepare the chocolate and syrup.
Melt the chocolate in a microwave oven or in a heatproof bowl set over a saucepan of simmering water, making sure that the heat isn't too high and that the chocolate remains thick and shiny. If necessary, scrape the chocolate into a bowl that's large enough to hold all the ingredients for the mousse; set aside. The chocolate must cool (114 degrees F is the ideal temperature) so that when you fold in the cold whipped cream, it doesn't seize and clump.
Bring the sugar and water to a boil in a small heavy-bottomed saucepan. Swirl the pan to mix the ingredients as they start to heat, and if some of the sugar spatters on the sides of the pan, wash it down with a silicone pastry brush dipped in cold water. Cook the sugar over high heat until it reaches 257 degrees F on a candy or instant-read thermometer, about 8 minutes (or maybe a little more, depending on the dimensions of your pan and the heat you have under it).
Back to the eggs: Beat the eggs on the lowest speed, just to get them moving again, then very slowly pour in the hot sugar syrup in a thin stream. Try to pour the syrup between the side of the bowl and the whirring whisk. Please be careful-this is soooooooo hot and sticky! No matter how careful you are, you'll get spatters and you should just leave them-trying to scrape them into the eggs will only produce lumps. When all the syrup is in the bowl, up the mixer speed to high and beat until the eggs are pale and more than doubled in volume, about 5 minutes. If the eggs have doubled but still feel warm, lower the mixer speed to medium and keep beating until they reach room temperature.
Pull the whipped cream from the refrigerator and give it a couple of rounds with a whisk, just to bring back the medium-firm peaks. Working with a large flexible spatula, fold about one quarter of the whipped cream into the chocolate to lighten it, then gently fold in the rest of the cream. Now, using the spatula and your lightest touch, fold in the whipped eggs. Your voluminous eggs will deflate some, but be gentle and the texture of your mousse will be lovely.
Use the mousse now if you're filling a cake with it, but if you want to pipe it, it's best to cover and chill it for at least 1 hour. And if you are serving it on its own, chill it.
Serving: The mousse can be served elegantly in small cups or bowls, topped with a rosette of unsweetened whipped cream, or family style, as it's often served in French homes.
Storing: The mousse can be covered tightly and kept in the refrigerator for up to 1 day.
", 41059,"Roasted Turkey with Papaya-Cranberry Salsa 1 pound fully cooked turkey breast meat (or a combination of breast, thigh and leg meat), sliced crosswise into thin slices * 2 cups diced fresh papaya 2 tablespoons chopped fresh cilantro leaves 2 tablespoons minced pickled jalapenos 1/4 cup sweetened dried cranberries 1/2 lime, juiced 1/2 teaspoon ground cumin Salt and ground black pepper Instructions: Put turkey on a serving platter. Put remaining ingredients in a bowl and stir to combine. Season, to taste, with salt and pepper. Spoon salsa over turkey and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 41060,"Parsnip and Quince Cupcakes 4 cups all-purpose flour
3 cups granulated sugar
1 tablespoon plus 1 teaspoon baking soda
1 tablespoon ground ginger
2 teaspoons ground allspice
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 teaspoons salt
6 eggs
1 1/2 cups buttermilk
1 1/2 cups canola oil
1 tablespoon vanilla extract
4 cups shredded parsnips 1 cup seltzer water
1/4 cup dry white wine
3/4 cup granulated sugar
1/4 teaspoon peeled and finely chopped fresh ginger
2 quince (about 1 1/2 pounds), peeled, cored and cubed
1 teaspoon lemon juice 1 pound cream cheese, at room temperature 1 stick (4 ounces) butter, at room temperature
1 cup powdered sugar
3/4 cup honey
1 teaspoon vanilla extract Instructions: For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners. Sift together the flour, granulated sugar, baking soda, all of the spices and the salt. In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, buttermilk, oil and vanilla. Slowly add the sifted ingredients to the wet ingredients and beat until just combined. Fold in the shredded parsnips. Fill the liners about three-quarters of the way full and bake, 16 to 18 minutes. For the compote: Bring the seltzer, wine, granulated sugar and ginger to a simmer and heat through until the sugar dissolves. Add the cubed quince and simmer gently until tender but not mushy, 15 to 20 minutes. Strain the fruit from the liquid and continue to reduce the liquid in the pot until it becomes syrupy. (You will use this to finish off the top of the cupcake.) Chill both the syrup and fruit in the refrigerator. For the frosting: In an electric mixer with a whisk attachment, beat the cream cheese until smooth and free of lumps. Add the butter and beat together until fully combined. Slowly add the powdered sugar. Add the honey and vanilla and beat until combined. To assemble: Core out the center of the cupcakes and fill with quince compote. Frost with honey cream cheese frosting and drizzle reduced compote liquid on top. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]

" 41061,"Skillet Sausage and Cornbread Dressing Unsalted butter, for the pan 1 cup cornmeal 1 cup all-purpose flour 2/3 cup granulated sugar 3 1/2 teaspoons baking powder 2 teaspoons kosher salt 1/2 cup buttermilk 1/2 cup whole milk 1/3 cup canola oil 2 tablespoons Dijon mustard 1 large egg, beaten 1 pound bulk spicy pork sausage 2 tablespoons onion powder 1 tablespoon garlic powder 2 teaspoons ground fennel seed 1 teaspoon celery salt Kosher salt and freshly ground black pepper 1 cup chopped carrot 1 cup chopped celery 1 cup peeled, roasted chestnuts, chopped 1 cup chopped fennel 1 cup chopped Spanish onion 2 tablespoons minced garlic 1 tablespoon minced fresh sage leaves 1/2 cup white wine 2 cups chicken stock or low-sodium chicken broth 1/4 cup Dijon mustard 2 teaspoons chopped fresh parsley Instructions: For the cornbread: Preheat the oven to 400 degrees F. Grease a 9-inch cast-iron skillet with butter. Combine the cornmeal, flour, sugar, baking powder and salt in a large bowl. Stir in the buttermilk, whole milk, oil, Dijon mustard and egg until smooth. Pour the batter into the prepared skillet and bake until a toothpick inserted into the center comes out clean, about 25 minutes. The cornbread can be made up to 1 day in advance. Wrap tightly in several layers of plastic wrap and store at room temperature. For the stuffing: Crumble enough of the cornbread into large pieces to make 4 cups. Reserve the remaining cornbread for another use.
Add the sausage to a large skillet over medium heat and cook, breaking up with a wooden spoon, until the fat starts to render, about 8 minutes. Add the onion powder, garlic powder, fennel seed and celery salt and season with salt and pepper. Once the meat starts to brown and crisp, add the onion, carrot, celery, chestnuts, fennel, garlic and sage. Cook, stirring occasionally, until the meat is browned, the carrots become soft and tender and the onions are translucent, about 10 minutes.
Add the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a boil and cook until mostly evaporated, about 3 minutes. Stir in the chicken stock and Dijon mustard and bring to a simmer. Fold in the cornbread until completely incorporated and the bread is moist and heated through, about 3 minutes. Season to taste with salt and pepper.
Transfer the stuffing to a serving bowl and garnish with the parsley.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41062,"Bow-Tie Pasta With Broccoli and Potatoes Kosher salt 2 medium potatoes, peeled and cut into 1-inch pieces 1 large bunch broccoli, florets and some chopped stems 12 ounces bow-tie pasta 4 tablespoons unsalted butter 2 leeks, white and light green parts only, sliced into half-moons Freshly ground pepper 1 head Boston lettuce, torn 1 1/2 cups grated fontina cheese (about 4 ounces) 1/2 cup grated Parmesan cheese (about 1 ounce), plus more for topping Instructions: Bring a large pot of salted water to a boil. Add the potatoes and cook 10 minutes, then add the broccoli and pasta and cook as the pasta label directs. Meanwhile, melt the butter in a large skillet over medium heat. Add the leeks, 1 1/2 teaspoons salt, and pepper to taste. Cook until soft, about 7 minutes. Put the lettuce in a colander. Reserve 1 cup cooking water, then drain the pasta, broccoli and potatoes over the lettuce to wilt it. Return the pasta and vegetables to the pot. Add the leeks to the pot and stir in enough of the reserved cooking water to moisten. Stir in the cheeses and season with salt and pepper. Top with more parmesan. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 41063,"Pot Roast with Roasted Vegetables 1 (4-pound) beef chuck roast Kosher salt and freshly ground black pepper 3 tablespoons vegetable oil 1 large onion, sliced 2 carrots, peeled, thinly sliced 2 ribs celery, thinly sliced 5 cloves garlic, smashed 2 tablespoons all-purpose flour 1/2 cup red wine 1 (15-ounce) can chopped tomatoes, in juice 2 cups beef broth, homemade, or low-sodium, low-fat 3 sprigs fresh thyme, or 1 teaspoon dried 2 bay leaves 1/3 cup coarsely chopped fresh flat-leaf parsley, optional 1 tablespoon red wine vinegar 5 carrots, peeled, cut into thirds 3 medium turnips, peeled and cut into 6 wedges 2 medium red onions, peeled, cut into 6 wedges 2 medium parsnips, peeled, cut into thirds About 5 tablespoons olive oil 1 tablespoon chopped fresh thyme leaves 2 teaspoons kosher salt Freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper. Add the oil to the pot, lay the meat in the pan and sear on both sides until brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan. Add the onion, carrots, celery, and garlic to the pan, and cook until vegetables are tender, about 8 minutes. Add the flour and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot Add wine and tomatoes and cook until liquid has thickened, about 5 minutes more. Add broth, thyme, and bay leaves, bring to a boil. Return the roast to the pot, nestle it in the liquid, cover, place in the oven and cook until the roast is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender about 1 hour more. Meanwhile, put the carrots, turnips, onions, and parsnips on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast on a shelf under the pot roast for the last hour, stirring occasionally, until tender throughout. Transfer the roast to a plate and cover loosely with foil. Skim the fat off the surface of the liquid and discard. Bring the sauce to a boil over medium-high heat, and cook until thickened. Stir in the parsley and vinegar, salt and pepper, to taste. Keep the roast warm in the sauce until ready to slice. Slice the pot roast across the grain and lay on a platter, surround with the vegetables. Pour some of the sauce on top and serve the remaining in a sauceboat on the side. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 41064,"Banana Bread Ice Cream Loaf Nonstick cooking spray, for the pan 1 stick (8 tablespoons) unsalted butter 1 3/4 cups all-purpose flour (see Cook's Note) 1/2 cup granulated sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon freshly grated nutmeg 1/2 cup lightly packed light brown sugar 1/4 cup sour cream 1 teaspoon pure vanilla extract 2 large eggs, lightly beaten 4 soft, very ripe, darkly speckled medium bananas, mashed (about 1 1/2 cups) 1/2 cup toasted pecans, chopped 1 cup granulated sugar 3/4 cup heavy cream 1 tablespoon unsalted butter 2 ripe medium bananas, thinly sliced 3 cups butter pecan ice cream 3/4 cup toasted pecans, chopped Instructions: For the brown butter banana bread: Preheat the oven to 350 degrees F. Lightly spray the bottom and sides of a 9-by-5-inch loaf pan with nonstick cooking spray. Melt the butter in a small saucepan over medium heat; cook, swirling the pan occasionally, until the butter browns, 6 to 9 minutes. Immediately transfer to a medium bowl and let cool slightly. Whisk together the flour, granulated sugar, baking soda, cinnamon, salt and nutmeg in a large bowl. Whisk the brown sugar, sour cream, vanilla and eggs into the bowl with the browned butter until combined, then stir in the mashed bananas. Fold the flour mixture into the banana mixture with a rubber spatula until just combined (some small lumps are ok). Pour the batter into the prepared loaf pan and lightly tap the pan on the counter to evenly distribute the batter. Top with the pecans. Bake until the loaf is browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely. Wash and dry the loaf pan, then reserve for assembly. For the banana caramel sauce: Meanwhile, combine the granulated sugar and 1/4 cup water in a medium saucepan over medium heat. Bring to a simmer and cook, swirling the pan occasionally, until the sugar turns a dark amber, 10 to 12 minutes. Working carefully (as the mixture will bubble up at this point), slowly whisk in the heavy cream until smooth. Stir in the butter and sliced bananas until thoroughly combined. Transfer to a large bowl, then let cool to room temperature, about 1 hour. For the assembly: To assemble, line the reserved loaf pan with plastic wrap, leaving about a 4-inch overhang on the 2 longer sides. Carefully slice the cooled banana bread with a serrated knife horizontally into 3 even slices. Place the bottom slice into the bottom of the lined loaf pan, then cover with an even layer of 1 1/2 cups of the butter pecan ice cream. Spoon about 1/3 cup of the banana caramel sauce over the ice cream, then sprinkle with half of the pecans. Layer the middle slice of banana bread over the pecans, then cover with the remaining butter pecan ice cream, followed by another 1/3 cup banana caramel sauce and remaining pecans. Finish by placing the top layer of banana bread on top, then press down gently so all the layers adhere. Fold over the plastic wrap, then use another sheet of plastic wrap to cover the loaf pan completely. Freeze until completely firm, at least 6 hours and up to overnight. Refrigerate the remaining banana caramel sauce and reserve for serving. To serve, use the plastic overhang to lift the cake out of the pan. (Run the underside of the loaf pan under warm water if the cake sticks to the pan and is hard to remove.) Microwave the reserved banana caramel sauce in 20-second intervals, stirring after each, until just warm, about 1 minute. Cut the ice cream loaf into 1-inch-thick slices, then drizzle with the warm banana caramel sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 41065,"Potato Curlers 1 cup mashed potatoes 1/2 cup sugar 2 tbsp. butter 1 tsp. vanilla 2 cups flour 2 tsp. baking powder 2 eggs yolks Oil for frying Powdered sugar for dusting Instructions: Mix potatoes, sugar, butter, vanilla, and yolks. Add flour and baking powder to form dough. You can divide the dough so it's easier to handle. Roll it out. You don't want to cut them real thick. Cut triangular pieces and make a slit in the middle. Tuck one point of the triangle into the slit and pull through (not hard; you don't want to rip them). When oil is hot enough, very carefully put the triangles in. They will sink to bottom, but real quick pop up. When they pop up, flip them so they are light golden brown (which does not take very long) on each side. Take them out, dust with powdered sugar, and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41066,"Chicken and Turkey Pot Pie with Pepper Biscuit Topping 2 small red potatoes, cubed 16 ounces frozen mixed veggies (carrots, corn, peas, green beans) 1 cup frozen chopped onions 1 teaspoon salt-free chicken seasoning (recommended: McCormick's Grill Mates) 1 pound boneless turkey breast, cut into bite size pieces 2 cups cooked, cubed chicken (recommended: Perdue Shortcuts) 2 (10-ounce) cans cream of chicken soup (recommended: Campbell's) 16 ounces refrigerated biscuit dough, thawed in refrigerator (recommended: Pillsbury Grands) 1 tablespoon butter, melted 3/4 teaspoon black pepper Instructions: Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside. In a large bowl, thoroughly combine all ingredients for filling. Transfer to a 2 1/2 quart casserole dish. Cover with foil and place on baking sheet. Bake for 1 1/2 hours. Remove from oven and discard foil. Mixture should be bubbling. Gently stir mixture to evenly distribute heat. Open can of biscuit dough and arrange over top of casserole. Brush tops of biscuits with melted butter and sprinkle with black pepper. Return to oven and continue baking for another 15 to 18 minutes or until biscuits have risen and are golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41067,"Low Country Boil Packets 8 shell-on jumbo shrimp, deveined 2 teaspoons seafood seasoning, such as Old Bay
6 small red skin potatoes, cut into 1/4-inch slices
2 links andouille sausage (about 8 ounces), cut into 1/4-inch slices 16 littleneck clams, scrubbed
2 ears corn, cut into 1-inch wheels
4 tablespoons butter 1 lemon, sliced into 8 rounds
2 scallions, white and green parts, thinly sliced Grilled crusty bread, for serving Instructions: Preheat a grill to medium-high heat. Toss the shrimp with the seafood seasoning. Place two 12-inch sheets of heavy-duty aluminum foil per packet (8 sheets total for 4 packets) on a flat surface. Divide the ingredients among the 4 packets, layering in the potato slices, sausage slices, shrimp, clams, corn wheels, butter, lemon rounds and scallions. Fold up the ends of the foil and seal into packets. Place the packets on the grill, cover and cook until the clams open and the potatoes and shrimp are cooked, 15 to 20 minutes. Serve with grilled crusty bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 41068,"Lentil Wafers/ Bread (Pappadum) 4 store-bought puppadum Oil for deep-frying Instructions: Heat the oil in an Indian kadhai or a deep-fryer to a depth of 2 inches. When the oil is hot to 375 F degrees, drop one wafer into the oil. The wafer will turn several shades lighter and expand considerably, this will take about 5 seconds. Remove with a pair of tongs and drain on paper towels. Fry all the wafers the same way. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 41069,"Sausage Spinach Omelet Roll 12 eggs 1/2 cup milk 2 tablespoons all-purpose flour 2 green onions, sliced 1 teaspoon salt 1/4 teaspoon ground black pepper 1 1/2 cups Jimmy Dean? Hearty Original Sausage Crumbles 1 cup chopped mushrooms 4 cups packed spinach leaves 1 cup (4 ounces) shredded cheddar cheese, divided Instructions:

1. Preheat oven to 325 degrees F. Spray a 15x10-inch baking pan with cooking spray. Line with a piece of parchment or wax paper. Spray paper with additional cooking spray.
2. Beat eggs, milk, flour, green onion, salt and pepper into large bowl with a wire whisk until well blended.
3. Carefully pour into pan. Bake for 20 minutes or until eggs are set.
4. Cook sausage and mushrooms in a large skillet over medium heat for 4-5 minutes or until mushrooms are tender. Stir in spinach: cook and stir until spinach is wilted.
5. Loosen eggs from sides of pan and carefully invert onto another piece of parchment or waxed paper. Top with sausage mixture and 3/4 cup cheese. Roll-up.
6. Place on back on baking pan. Top with remaining 1/4 cup cheese. Bake for 5 minutes or until cheese is melted. Cut into slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41070,"Aromatic Braised Oxtail with Preserved Lemon Polenta 12 oxtails 2 cups all-purpose flour 1/4 cup ancho cl powder 1/4 cup salt 1/8 cup black pepper 2 chopped onions 2 chopped fennel 1/2 stalk chopped celery 1 large chopped carrot 10 garlic cloves 1 tablespoon minced ginger 4 stalks lemon grass, white part only, pounded and minced 2 cups red wine 8-ounce can of Roma tomatoes, drained 1/2 cup dark soy sauce 1/2 bunch fresh thyme 2 bay leaves Water to cover oxtails 3 cups polenta 2 tablespoons minced ginger 1/4 cup minced shallots 1/2 cup fine dice preserved lemons 3 cups chicken stock Salt and black pepper to taste 4 tablespoons butter Instructions: Mix flour, cl, salt and pepper and coat oxtails well. In a hot stock pot, coat bottom with oil and sear oxtails until all sides are browned. Pull out oxtails and wipe out stock pot. Saute onions, fennel, celery, carrots, garlic, ginger and lemon grass. Deglaze with wine and reduce. Add tomatoes, soy, thyme and bay. Add water to completely cover meat. Check for seasoning: the broth should taste well seasoned. Bring to boil then simmer on low heat for 3 hours. The meat should fall off of the bone. Remove oxtails and reduce sauce by 20 percent. Using a hand blender, puree sauce. Check for seasoning. Serve on top of polenta. PRESERVED LEMON POLENTA: In a saucepan, saute shallots and ginger in 1 tablespoon of butter. Add polenta, lemons, stock, salt, pepper and butter. Check for seasoning. Stir well and cover tightly. Bake in 400 degree oven for 1 hour. A crust will form. Break through crust for polenta. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 41071,"Christmas Tree Brownies Recipe: Food Network 1 cup (2 sticks) unsalted butter, melted and cooled, plus more for greasing the pans 1 1/2 cups granulated sugar 1 teaspoon vanilla extract 3 large eggs 1 cup all-purpose flour (see Cook's Note) 1/2 cup unsweetened cocoa powder 1 teaspoon fine salt 1/2 teaspoon baking powder 3/4 cup semisweet chocolate chips Sixteen 1 1/2-inch pieces candy cane White and gold sanding sugar and small non-pareil candy-covered chocolates, such as Sno-Caps, for decorating 1 cup confectioners' sugar 1/2 stick (4 tablespoons) unsalted butter, at room temperature Pinch of fine salt 1/2 teaspoon vanilla extract 1/4 to 1/2 tablespoon whole milk 24 drops green food coloring 1 drop red food coloring Instructions: For the brownies: Preheat the oven to 350 degrees F. Butter the bottom and sides of two 8-inch round cake pans. Cut two 8-inch circles out of parchment and line the bottoms of the cake pans with the parchment. Stir together the butter, granulated sugar, vanilla and eggs in a medium bowl. In another bowl, whisk together the flour, cocoa powder, salt and baking powder. Add the dry ingredients to the wet ingredients and stir until just combined. Stir in the chocolate chips and divide the batter between the prepared pans, smoothing the tops. Bake until the brownies begin to gain a crust around the edges, pull away from the edge and a toothpick inserted in the center comes out clean, 35 to 40 minutes.
Let the brownies cool fully in the pans on cooling racks, about 1 hour. Cut each circle into 8 equal triangles with a knife. Use a small offset spatula or pie server to lift each triangle out of the pan. For the American buttercream frosting: Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Loosen the consistency with milk as desired. Add 24 drops green food coloring and 1 drop red food coloring and mix on medium speed for 1 minute. Set aside.
To assemble: Using the tip of a paring knife or a skewer, poke a small hole along the bottom edge of each brownie. Insert a candy cane \trunk\ into each hole. Fill the piping bag with the frosting and cut 1/4 inch off the tip. Using a zig-zag motion, pipe the frosting from the base to the tip of each tree. Decorate the trees with the sanding sugars and candy-covered chocolate, as desired.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41072,"Spinach Ravioli with Roasted Red Pepper Sauce 1 medium red bell pepper
Kosher salt 1 18-ounce package refrigerated spinach-and-cheese ravioli 2 tablespoons extra-virgin olive oil 3 cloves garlic, thinly sliced 1/4 to 1/2 teaspoon red pepper flakes 1 14-ounce can whole San Marzano tomatoes, crushed by hand 1/4 cup dry white wine 1/4 cup heavy cream 1/4 cup grated parmesan cheese 2 ounces ricotta salata cheese, crumbled 2 tablespoons thinly sliced fresh mint Instructions: Preheat the broiler. Put the bell pepper on a rimmed baking sheet and broil, turning, until charred all over, about 3 minutes. Transfer to a bowl and cover with a plate; set aside. Bring a large pot of salted water to boil. Add the ravioli and cook as the label directs. Drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic softens, about 1 minute. Add the tomatoes and their juices; cook, stirring, until the sauce starts thickening, about 2 minutes. Add the wine and cook until the sauce thickens, about 5 minutes. Peel the charred skin off the roasted pepper; remove the stem and seeds. Puree the pepper in a blender or food processor until smooth, then add to the tomato sauce and simmer, stirring occasionally, until thickened, about 2 minutes. Add the heavy cream and cook, stirring occasionally, until the sauce is creamy, about 1 minute. Stir in the parmesan and season with salt. Top each serving of ravioli with the sauce, ricotta salata and mint. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 41073,"Red Beans And Rice 1/4 cup cooking oil or pork fat
1 pound homemade smoked bacon, cubed
1 pound smoked tasso ham 1 pound smoked ham hocks
1 pound smoked pork ribs, cubed
1 pound smoked sausage
1 bunch green onions, chopped
1 cup chopped white onions
4 cloves garlic, chopped
1 bell pepper, chopped
2 pounds dry red beans, soaked overnight 4 tablespoons garlic seasoning, such as T-Boys Garlic Seasoning
3 tablespoons spicy garlic sauce, such as T-Boys Spicy Garlic Sauce
1 tablespoon Worcestershire sauce, such as T-Boys Worcestershire Sauce
10 servings hot rice, for serving Instructions: Coat the bottom of a large pot with a thin layer of the fat or oil and heat. Add the bacon, tasso ham, ham hocks, ribs and sausage and brown, and then add the onions, garlic and bell peppers and saute until the onions are clear. Fill the pot with water and add the beans. Stir in the garlic seasoning, garlic sauce and Worcestershire sauce until combined. Bring to a hard boil, then simmer until the beans are tender, about 2 hours. Serve over hot rice for the perfect Cajun meal! ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 41074,"Asparagus with Goat Cheese and Hazelnuts 2 tablespoons olive oil 1 tablespoon whole-grain mustard
2 teaspoons apple cider vinegar
Kosher salt
1 pound asparagus, trimmed
1 cup mizuna lettuce or watercress
1/2 cup toasted peeled hazelnuts, chopped
2 ounces goat cheese crumbles Instructions: In a medium bowl, whisk together the oil, mustard, vinegar and 1/4 teaspoon salt until smooth and emulsified. Meanwhile, bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the asparagus to the water and, depending on the size of the asparagus, blanch for 3 to 5 minutes. It should still have some bite left to it. Add the warm asparagus to the dressing and toss well to coat. Fan the asparagus out on a platter and sprinkle with the mizuna. Scatter the hazelnuts and goat cheese on top and drizzle with any dressing that may remain in the bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41075,"Oven-Fried cl Chicken Large knob fresh ginger, peeled, and roughly chopped 2 to 4 green chiles, cut in half with the stalk, seeds and membranes removed 2 to 3 cloves garlic, peeled, and finely chopped 1 teaspoon kosher salt 1 teaspoon garam masala 2 tablespoons oil 1 tablespoon freshly squeezed lemon juice 1 pound 12-ounces chicken pieces, skinned, and pricked all over with a fork 3 tablespoons vegetable oil 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 4 slices white bread, processed to crumbs in a food processor 1 to 2 large free-range eggs, beaten 1 lemon, cut into wedges, to serve Instructions: For the marinade: Combine the ginger, chiles, garlic, salt, garam masala, oil, and lemon juice in a bowl, and mix well to make a paste. Add the chicken and coat each piece well in the paste. Place the chicken on a sheet pan, then cover with plastic wrap and leave for a couple of hours or overnight in the refrigerator. Remove the chicken from the refrigerator and bring back to room temperature before continuing.
Preheat the oven to 435 degrees F.
Pour the 3 tablespoons oil into a roasting pan large enough to hold all the chicken pieces in one layer. Place the pan on a high shelf in the oven for 15 minutes to heat up.
Mix the salt, black pepper, and cumin into the bread crumbs. Take the chicken out of the marinade, letting the excess drip off and roll each piece in the crumbs ensuring an even coating on all sides.
Dip the chicken pieces into the beaten egg and add a second coating of crumbs. Place them in the heated roasting pan, and cook for 20 minutes. Then lower the oven to 400 degrees F, turn the chicken and cook for another 15 to 25 minutes (depending on the size of the chicken pieces), or until cooked through.
Place the chicken on a serving dish with the cut lemon wedges and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 41076,"Roasted Tom and Jack Grilled Cheese Sandwiches 2 plum tomatoes, sliced 1/4-inch thick 1 tablespoon olive oil Kosher salt and freshly ground black pepper 1/4 cup chopped fresh cilantro leaves 1/4 cup chopped red onion 1 lime, zested 6 tablespoons melted butter 8 slices stale white bread, with no holes 8 (1-ounce) slices pepper jack cheese Instructions: Heat the oven to 350 degrees F. In a small bowl, drizzle the tomatoes with oil and season with salt and pepper, to taste. Line a baking sheet with parchment paper and put a cooling rack on top. Arrange the tomato slices on the rack. Roast until the tomatoes begin to caramelize on the edges, 20 to 25 minutes. Remove and let cool, then gently chop. Pile the cilantro, onion, lime zest and a pinch of salt together on a cutting board. Chop vigorously until finely minced and combined. Mix in the chopped tomatoes. On a griddle or a saute pan large enough to fit the sandwiches, add half of the butter on medium- high heat. Build the sandwiches directly on the grill by putting 1 slice of bread on the pan, making sure the bread gets moistened with the butter. Top with a slice of cheese, evenly sprinkle with 1 tablespoon of the onion-tomato mixture, a second slice of cheese and then top with another piece of bread. Repeat for the rest of the sandwiches, gently pressing down each sandwich with a spatula. After the cheese begins to melt a bit, check the bottom of the sandwich for color and if golden brown, gently flip. Add the other half of the butter around the edges and gently press each sandwich while toasting the second side. Remove when the bottom reveals a golden brown color and the cheese is melted, about 4 minutes. Arrange on serving plates and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 41077,"Smoked Salmon 2 salmon fillets with skin* 1 cup soy sauce 1/2 cup olive oil 8 to 10 cloves garlic, finely chopped 1 (3-inch) piece ginger, finely chopped 2 tablespoons white sugar 1 lemon, quartered Instructions: Wash the salmon fillets thoroughly and place in a pan. In a large bowl, combine soy sauce, olive oil, garlic, ginger, and sugar and mix well. Pour the marinade over the fillets. Refrigerate for 4 to 6 hours. Preheat a smoker to 250 degrees F with hickory chips. Place salmon on the smoker. Smoke for 60 to 90 minutes, or until fish flakes nicely. Serve with freshly squeezed lemon just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 41078,"Festivals Vegetable oil 12 ounces all-purpose flour 6 ounces yellow cornmeal 3 ounces baking powder 1/2 teaspoon cinnamon 1 1/2 teaspoons salt 4 ounces sugar 4 ounces (1 stick) salted butter 1 teaspoon almond extract 1 teaspoon vanilla extract 1 cup whole milk Instructions: In a medium stockpot, heat vegetable oil to 350 degrees F for frying. In a mixing bowl combine the flour, cornmeal, baking powder, cinnamon, salt, and sugar. Work butter into dry mixture until well incorporated. Add extracts and milk together. Work milk mixture into butter mixture to form a stiff batter. Form into ball. Portion into finger size hushpuppies. Deep-fry in hot oil until golden brown. Place festivals on paper toweling to absorb excess oil. Serve. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 41079,"Ahi Poke Crunch Wrap 1 ice-cream scoop of steamed white rice One 12-inch flour tortilla 1 small handful mixed greens 1 tostada Ahi Tuna Poke, recipe follows Pickled ginger, for garnish Serving suggestions: wasabi, spicy mayonnaise and teriyaki sauce 1 pound sushi-grade ahi tuna, cut into 1/4-inch cubes 2 tablespoons cl paste 1 tablespoon grated ginger 1 tablespoon sesame oil Kosher salt Instructions: Scoop the rice onto the tortilla. Top with the mixed greens, followed by the tostada. Place some Ahi Tuna Poke on the tostada, and top with a few pieces of pickled ginger. Add about a tablespoon each of wasabi, spicy mayonnaise and teriyaki. Wrap up like a burrito. In a bowl, mix together the tuna, cl paste, ginger, sesame oil and a pinch of salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 41080,"Stuffed Shells Bolognese Kosher salt 16 jumbo pasta shells (about 6 ounces) 2 teaspoons extra-virgin olive oil 8 ounces extra-lean ground beef 3 cloves garlic, chopped 2 cups canned crushed tomatoes 3 tablespoons tomato paste 1 1/3 cups part-skim ricotta cheese 1/2 cup chopped jarred roasted bell peppers 1 large egg white 2 tablespoons chopped fresh parsley 3 tablespoons low-fat shredded Italian cheese blend 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 1/2 cups cooking water, then drain the pasta and rinse under cold water; set aside. Meanwhile, heat the olive oil in a large ovenproof skillet over high heat. Add the beef and cook, breaking up the meat, until browned, 5 minutes. Add the garlic; cook 1 minute. Reduce the heat to medium; add the crushed tomatoes, tomato paste, 1 cup of the reserved cooking water and 1/2 teaspoon salt. Let simmer while you stuff the shells, about 5 minutes, adding more cooking water if the sauce gets too thick. Preheat the broiler. Mix the ricotta, roasted peppers, egg white, 1 tablespoon each parsley and shredded cheese, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Stuff 1 tablespoon of the mixture into each shell; arrange in the skillet seam-side up. Top with the remaining 2 tablespoons shredded cheese; broil until bubbling, 5 minutes. Top with the remaining 1 tablespoon parsley. ","[Barolo, Barbaresco, Chianti, Valpolicella]

" 41081,"Ghostinis with Bloody Murder Sundried Tomato Tapenade 1/2 cup fresh parsley leaves 1 loaf sourdough bread (about 1 1/4 pounds) 1/4 cup plus 1 tablespoon olive oil Kosher salt and freshly ground black pepper 1/2 cup pitted kalamata olives
1/2 cup sundried tomatoes in oil, plus 1 tablespoon flavored oil from the jar 2 tablespoons drained capers in brine 1 tablespoon fresh lemon juice Grissini and/or seeded flatbread crackers, for serving Instructions: Preheat the oven to 400 degrees F. Trim the hard crusts from both ends of the loaf of bread. Slice the remaining loaf into 1/2- to 3/4-inch slices; you will have between 14 and 16 slices. Using the cookie cutter, cut 1 to 2 ghosts from each slice of bread, depending on the size. Reserve the scraps for making fresh breadcrumbs, stuffing or bread pudding. Lay the ghosts on a rimmed baking sheet and lightly brush with 1 tablespoon of the olive oil. Season all the slices with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake in the oven until toasted, flipping halfway, 10 to 12 minutes. Set aside to cool.
While the bread toasts, put the olives, parsley, sundried tomatoes, flavored oil, capers, remaining 1/4 cup olive oil, 2 tablespoons water and 1/4 teaspoon pepper in the bowl of a food processor. Pulse until chunky and then process until mostly smooth. Add the lemon juice and pulse a few times to incorporate.
Serve with the ghostinis on the side plus additional grissini breadsticks and/or flatbread crackers. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 41082,"Chicken Tot Pie 1 tablespoon salted butter 1/2 small onion, diced
1 rotisserie chicken, meat picked and shredded (3 to 4 cups)
Two 10.5-ounce cans cream of celery soup
One 12-ounce bag frozen mixed vegetables (classic: carrots, peas, green beans, corn)
Kosher salt and freshly ground black pepper
One 32-ounce bag frozen tater tots, thawed
Instructions: Preheat the oven to 450 degrees F. Place a large skillet over a medium heat and add the butter. When the butter has melted, add the onion and saute until translucent, 3 to 5 minutes. Add the chicken, cream of celery soup, 1/2 can of water and the frozen mixed vegetables. Stir well and cook until just heated through, 3 to 5 minutes. Season with salt and pepper. Pour the mixture into a 9-by-13-inch baking dish. Arrange the tater tots in tightly packed rows to completely cover the top. Do not press the tots into the mixture; just let them sit on top. Bake until the tot topping is browned and the chicken mixture is bubbly, about 30 minutes, then serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41083,"Wine-Braised Chicken with Apricots 2 tablespoons olive oil 4 chicken hind quarters
Kosher salt and freshly ground black pepper
8 cloves garlic, peeled
4 carrots, cut into large chunks
2 red onions, cut into quarters
2 cups dry white wine (any kind)
2 cups chicken stock
16 dried apricots
4 sprigs rosemary
Cheese Grits, recipe follows Freshly chopped parsley, for garnish 3 cups low-sodium chicken broth 3/4 cup quick grits
2 cups grated sharp Cheddar 4 ounces cream cheese
2 tablespoons salted butter Instructions: Preheat the oven to 325 degrees F. Add the olive oil to a large Dutch oven over medium heat. Season the chicken with salt and pepper. When the oil is hot, place the chicken pieces skin-side down in a single layer in the pot. Cook on both sides, turning several times, until the skin is browned, about 4 minutes. Remove to a plate and set aside. Add the garlic, carrot chunks and onion quarters, followed by the wine, stock, apricots and rosemary. Stir together, then return the chicken to the pot. Bring to a boil, cover and braise in the oven until the chicken and vegetables are tender, about 2 1/2 hours. Serve the chicken over Cheese Grits with the onions, carrots, garlic and apricots, making sure to get a spoonful or two of the cooking liquid. Garnish with parsley and serve. Bring the chicken broth to a boil in a saucepan over medium heat. Slowly stir in the grits, then return to a boil and simmer for 3 to 4 minutes. Turn down the heat to low and stir in the Cheddar and cream cheese. Cook until the Cheddar is melted and the cream cheese is incorporated into the mixture, another 3 to 4 minutes. Stir in the butter and keep warm until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41084,"Chicken Pumpkins 4 chicken breasts (about 2 pounds total) 3 cups buttermilk
Kosher salt and freshly ground black pepper
4 mozzarella cheese sticks
Vegetable oil, for frying
2 celery stalks with leaves attached
One 14.2-ounce box Cheddar crackers, such as Cheez-It (about 5 cups)
Ranch sauce, for serving
Instructions: Cut a series of deep slits crosswise into each chicken breast (do not cut through), about 3/4 inch apart from one another. Cut each chicken breast in half lengthwise. Whisk together the buttermilk, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours and up to overnight.
Meanwhile, cut each cheese stick in half crosswise so you have into 8 pieces. Freeze until solid, about 2 hours.
Fill a large Dutch oven or other heavy pot with 3 to 4 inches of vegetable oil. Heat over medium heat until a deep-frying thermometer registers 350 degrees F. Set a rack on a baking sheet.
Meanwhile, trim the skinny tops from the celery stalks and remove any leaves. Cut eight 1-inch pieces from the skinny tops (these will be your pumpkin stems) and set aside.
Add the Cheddar crackers and 1 teaspoon salt to a food processor and process until finely ground. Transfer the mixture to a large bowl.
One at a time, remove the chicken pieces from the buttermilk mixture, letting the excess drip off. Transfer to the bowl of cracker crumbs and toss to thoroughly coat. Shake off any excess coating and transfer to a cutting board, cut-side down. Place a piece of cheese on one end of the chicken and roll up to enclose the cheese. Seal with a toothpick.
Working in batches of two, carefully lower the coated chicken into the oil using a slotted spoon. Fry the chicken until golden, cooked through and a thermometer inserted in the center of the meat registers 160 degrees F, about 4 minutes. Remove to the prepared rack to drain. Insert a celery stem in the center of each pumpkin so it sticks in the cheese. Serve hot with ranch sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 41085,"Bacon-Herb Wrapped Pork Tenderloin with Lemon Glazed Sweet Potatoes 1 head garlic, top sliced off 2 tablespoons olive oil 2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat Salt and freshly ground black pepper 1 tablespoon chopped fresh rosemary 12 fresh sage leaves 1 tablespoon chopped fresh thyme 12 1/4-inch thick slices bacon Lemon Glazed Sweet Potatoes, recipe follows 2 cups fresh lemon juice 2 cups granulated sugar 1 tablespoon finely chopped lemon zest 5 large sweet potatoes, peeled and cut into 1/2-inch dice 2 tablespoons olive oil Salt and freshly ground pepper Instructions: Preheat oven to 300 degrees F. Place garlic in a small ramekin, drizzle with 1-tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.
Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.
Heat oven to 375 degrees F. Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving. Combine juice, sugar and zest in a small non-reactive pan and reduce to 1/2 cup. Set aside.
Preheat oven to 375 degrees F. Toss sweet potatoes in oil and roast in a large ovenproof skillet. Roast until lightly golden brown and just cooked through. Remove the pan from the oven and place on a burner over medium heat. Add the glaze to the potatoes and toss to coat evenly. Saute potatoes until all are glazed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41086,"Devilish Eggs 1 dozen eggs 2/3 cup silken tofu, drained 1 tablespoon mayonnaise 1 tablespoon Dijon mustard 1/2 teaspoon hot sauce, plus more to taste 2 teaspoons prepared horseradish 2 tablespoons chopped chives Salt Freshly ground black pepper 1/4 teaspoon paprika Instructions: Place the eggs in a large saucepan and cover with water. Place over high heat and bring to a boil. Reduce the heat to low and simmer for 9 minutes. Remove the eggs from water and run under cold water for about 1 minute or until cool enough to touch. Peel eggs under cold running water. Slice the eggs in half lengthwise. Scoop out the yolks and discard 6 of them or save for another use. Set aside the whites. Place the remaining yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish and chives. Season with salt and pepper. Spoon the mixture into the corner of a plastic bag and snip off the end. Pipe the yolk mixture into the egg whites. Arrange on a platter and sprinkle with paprika. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41087,"Tangy Cherry Chicken 4 tablespoons extra-virgin olive oil, divided 4 boneless, skinless chicken breasts, 6 ounces each 2 tablespoons chopped thyme leaves, about 6 sprigs Salt and pepper Salt and pepper
1/4 cup pignoli (pine nuts) a couple of handfuls 3 cups chicken stock, divided 4 tablespoons cold butter, divided 1 medium red onion, finely chopped 3 ribs celery, finely chopped 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon freshly grated nutmeg, eyeball it 1 cup dry white wine, 1/4 of a bottle 1 cup dried cherries, a couple of handfuls 2 cups plain couscous 1/2 teaspoon ground allspice, eyeball it 1/4 teaspoon ground cinnamon, eyeball it 1/4 cup honey, eyeball a healthy drizzling 2 scallions, finely chopped A generous handful flat-leaf parsley, finely chopped Instructions: Preheat a large nonstick skillet over medium high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm. In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil. Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add 2 cups chicken stock, dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted. In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine. Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad complete the meal. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 41088,"Roasted Game Hens Stuffed Under the Skin with Herbed Ricotta 12 ounces (3/4 of a 15-ounce container) part-skim ricotta 1/3 cup freshly grated Parmesan cheese 1 egg yolk, lightly beaten 1/4 cup finely chopped fresh basil 3 tablespoons finely chopped fresh parsley 1 1/2 tablespoons grated lemon zest 2 small garlic cloves Kosher salt and freshly ground pepper 6 Cornish game hens 1 1/2 small lemons, cut into 6 quarters 1 1/2 small onions, cut into 6 quarters 1/2 cup dry white wine Instructions: Preheat the oven to 350 degrees. Put the ricotta in a fine sieve and drain for 30 minutes. In a medium bowl, combine the drained ricotta, Parmesan, egg yolk, herbs, and lemon zest. Put the garlic cloves through a garlic press and add to the mixture. Combine well, adding the salt and pepper to taste. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a lemon quarter and an onion quarter in each cavity. Loosen the skin on the breasts by sliding your fingers under the skin, being careful not to pierce it. Spoon the ricotta mixture under the skin (about 4 tablespoons of stuffing per bird). Truss the birds. Place the birds, breast side up, in a shallow roasting pan. Pour the white wine into the pan. Bake for 1 hour, or until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven, tent loosely with aluminum foil, and let rest 10 minutes. Discard the trussing string and serve with the pan juices spooned over the hens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41089,"Spicy Grilled Shrimp with Pineapple Salsa 1 pound large shrimp 1 cup pineapple, chopped ? lemon, juiced 1 small tomato, diced ? cup olive oil 1 small red onion, chopped 2 garlic cloves, minced 1 teaspoon parsley, chopped 1 teaspoon red pepper flakes Instructions: Peel and devein the shrimp. Set aside. In bowl combine the lemon juice, ? cup of the olive oil, the minced garlic and red pepper flakes. Add the shrimp and stir to coat. Let it sit for 20 minutes. Meanwhile, in a separate bowl combine the pineapple, tomato and onion and parsley. Drizzle on the remaining oil and mix together. Remove the shrimp from the marinade and grill, broil or cook in a cast iron pan until the shrimp are pink. Plate and top with salsa. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 41090,"Las Vegas Centerpiece 48 ounces white chocolate, tempered Cocoa butter, melted Powdered food coloring, as needed 48 ounces bittersweet chocolate, tempered Instructions: For the Castle Turrets: Cut a strip of acetate that is 6 1/2 by 18-inches, and spread an 1/8-inch thick layer of white chocolate onto it. Let the chocolate set until firm yet pliable, but not hard. Next, roll it, chocolate inside, lengthwise into a long tube, but not overlapping the chocolate. Tape it closed, place in the refrigerator and allow the chocolate to set completely. When set, remove from the refrigerator, and peel off the acetate. Using a hot serrated chef's knife, cut the tube into 1 (8-inch) long tube and 2 (5-inch) long tubes. Set aside.
For the Conical Roof Tops: Cut two circles of acetate that are each 7 inches in diameter and one that is 6 inches in diameter. Make a 3 1/2-inch cut toward the center in both of the 7-inch circles, and a 3-inch cut in the 6-inch circle. Overlap the two cut sides of each circle to make a cone shape and tape it closed. Mix the cocoa butter with the powdered food coloring to the desired consistency and paint the inside of the mold. (It is best to use yogurt machine to store and warm your paints.) Using a ladle, fill the cone with white chocolate. When it is full, empty the excess back into the bowl of chocolate. The inside of the cone should be evenly coated. Wipe the edge of the plastic cone clean and place it upside down on a wire rack over a sheet pan. Once the chocolate starts to harden, about 5 minutes, scrape the edge of the cone clean again with a paring knife. You can place the cone in the refrigerator for several minutes to help the chocolate to harden. Repeat with the other cones. When the chocolate sets, peel off the acetate. Set the cones aside.
For the Dice: Place an acetate sheet on your work surface with the long side facing you. Using an offset spatula, spread about a 1/4-inch-thick layer of white chocolate onto the sheet and wait until the chocolate begins to set. Using a rolling cutter or hot sharp chef's knife, cut equal size squares in the amount and size desired. (You will need 6 squares for each die.) When the chocolate has set, carefully peel away the acetate. It should release from the chocolate quite easily. Use white chocolate to glue the squares together to form the cube. Fill a cornet with bittersweet chocolate and draw the dots on the dice.
For the Roulette Numbers: You will need to perform the following process once using white chocolate and once using bittersweet chocolate. Place an acetate sheet on your work surface with the long side facing you. Using an offset spatula, spread about a 1/4-inch-thick layer of chocolate onto the acetate sheet. Wait until the chocolate begins to set. Using a rolling cutter or hot sharp chef's knife, cut squares in proportion to your castle. When the chocolate has set, carefully peel away the sheet. It should release from the chocolate quite easily. Fill a cornet with bittersweet chocolate and draw the numbers onto the squares. For the Playing Cards: Place an acetate sheet on your work surface with the long side facing you. Using an offset spatula, spread about a 1/4-inch-thick layer of white chocolate onto the sheet. Wait until the chocolate begins to set, then using a rolling cutter or hot sharp chef's knife, cut 2 1/4 by 3 1/2-inch rectangles. When the chocolate has set, carefully peel away the card. It should release quite easily. Using a small paintbrush and cocoa butter paints, paint the faces on the cards. For the Castle Walls: place a piece of textured plastic on the work surface in front of you. Using an offset spatula, spread about a 1/4-inch-thick layer of white chocolate onto the acetate sheet. Let the chocolate set until firm yet pliable but not hard. Carefully peel away the sheet. It should release from the chocolate quite easily. Using the tip of a hot paring knife, cut the desired design at the top of wall.
For the Sparklers: Place a transfer sheet on your work surface with the long side facing you. Using an offset spatula, spread about a 1/4 inch-thick layer of white chocolate onto the transfer sheet, completely covering the design. Allow the chocolate to set. Using the tip of a paring knife or cookie cutters, cut out whatever shape you desire. Let set completely. Remove the parchment paper and set aside. To make the sticks, roll up a piece of parchment paper tightly, tape it closed and stand it up on end inside the tube inside a roll of paper towels. Fill the parchment paper with white chocolate and allow it to harden. When hardened, peel off the parchment paper and \glue\ the top of the sparkler to the stick with white chocolate.
For the Base: Overturn the deli tray and, using a clean wide paintbrush dipped in bittersweet chocolate, completely cover the outside of the tray, sides and all. Allow the chocolate to set and apply as many coats as needed to create a 1/3-inch thick coating. Allow the chocolate to set completely. Turn the tray back over and carefully lift it away from the chocolate.
To Assemble: Set the base right-side up on the work surface in front of you. Position the roulette wheel squares along the edge about half way around the circle, alternating dark and white. Use a cornet filled with bittersweet chocolate to glue each piece into place. Position the turrets as desired. Use bittersweet chocolate to glue each piece into place. Glue on the roofs. Add the walls between each turret and glue into place. Decorate with the dice and cards as desired. How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Syrah]" 41091,"Big Island Greens with Papaya Dressing 1 fresh lime 1 papaya, peeled, sliced, and seeds removed and reserved 1 teaspoon Dijon mustard 1/4 cup rice wine vinegar 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup extra-virgin olive oil 6 cups mixed fresh greens, soaked in salt water to remove grit, rinsed and dried in a salad spinner 2 tablespoons chopped fresh cilantro leaves Instructions: To make the dressing, microwave lime in a small bowl to release essential oils, and set aside until cool enough to handle. Through the feed opening of a running blender add, 1 at a time, the papaya, papaya seeds, Dijon mustard, vinegar, salt, pepper, and juice from the microwaved lime. (Note: If you squeeze the lime with the sliced side against your palm, the seeds are likely to stay in the rind.) Then with the blender still running, add the olive oil in a slow thin stream. Please note that the edible papaya seeds lend a wonderful mustard-y taste to the dressing, but are coarse in texture. If you find the texture to be too coarse for you, strain the dressing before use. Toss the greens and cilantro with enough of the dressing to coat, serving additional dressing on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 41092,"Cauliflower Toasts 1 small head cauliflower (2 pounds) 4 tablespoons good olive oil
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
12 ounces Italian mascarpone cheese, at room temperature
6 ounces Gruyere cheese, grated
4 ounces thinly sliced prosciutto, julienned
1/4 teaspoon ground nutmeg
6 large slices country-style bread
Paprika
Freshly grated Italian Parmesan cheese
2 tablespoons minced fresh chives
Flaked sea salt, such as Maldon
Instructions: Preheat the oven to 400 degrees F. Turn the cauliflower upside down on a cutting board. Cut off and discard most but not all of the stems, then cut the florets into small, 1/2-inch clusters. Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper, and spread them out in a single layer. Roast for 25 to 30 minutes, tossing two or three times, until the florets are tender and randomly browned. Set aside to cool for 10 minutes. Set the oven to broil and arrange a rack 6 inches below the heat. Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyere, prosciutto, nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast and dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch them carefully!) Transfer to plates and sprinkle with Parmesan, the chives, and sea salt. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41093,"Grilled Fennel and Orange Salad with Almonds and Mint 2 bulbs fennel, sliced into 1/2-inch thick slices Olive oil Salt and freshly ground pepper 3 oranges, peeled and segmented, plus 1 orange, juiced and zested (only zest half of orange) 2 tablespoons Dijon mustard 1/4 cup extra-virgin olive oil 3 tablespoons sliced almonds, toasted 2 tablespoons chopped fresh mint leaves Instructions: Heat grill to high. Brush the fennel with olive oil and season with salt and pepper, to taste. Grill for 3 to 4 minutes per side or until slightly charred and almost cooked through. Place fennel on a platter and scatter orange segments over the top. Whisk together the orange juice, zest, mustard, and olive oil in a small bowl. Season with salt and pepper, to taste. Drizzle vinaigrette over the salad. Sprinkle with almonds and mint and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 41094,"Grilled Country Ham 2 Ways with Sausage 1 mango, pitted and peeled 1 (12-ounce) bottle your favorite BBQ sauce Salt and freshly ground black pepper 1/4 cup molasses 2 tablespoons Dijon mustard 6 links sausage with fresh mozzarella, or your favorite type of sausage 3 (3/4-inch thick) slices smoked country ham 3 (3/4-inch thick) slices unsmoked country ham Instructions: Heat grill to high. Scrape mango flesh into a blender. Add BBQ sauce and blend until combined. Season with salt and pepper, to taste. Whisk molasses and Dijon together in a small bowl. Place sausage on grill and grill until cooked through. Place both types of ham on grill and brush with either the mango BBQ Sauce or molasses-Dijon glaze. Grill, brushing with either sauce, on each side for about 2 minutes or until sauce caramelizes. Remove from grill and cut into slices. Arrange ham slices and sausage on a serving platter. ","[Chardonnay, Zinfandel, Tempranillo, GSM Blends]" 41095,"Pizza Dough 1/4 cup warm water (about 110 degrees) 1 envelope active dry yeast 1 teaspoon sugar 4 cups bread flour 1/2 teaspoon salt 1 1/4 cups cold water 1 tablespoon olive oil Yellow cornmeal, for sprinkling the baking sheet Sausage, Tomato, and Artichoke Heart, recipe follows Prosciutto and Arugula Pizza, recipe follows Caramelized Onion, Radicchio, and Goat Cheese Pizzettes, recipe follows Pizza with Stuffed Crust, method follows Calzone, method follows Calzone with Cheese, Sausage, and Roasted Red Pepper, recipe follows Three-cheese Spinach Calzones, recipe follows Focaccia, method follows Garlic and Rosemary Focaccia, recipe follows Thyme Focaccia and Parmesan Focaccia, recipe follows 1/2 pound hot Italian sausage, casing discarded and the sausage chopped 1/2 cup finely chopped onion 1 large garlic clove, minced 1/2 teaspoon crumbled dried oregano 1/2 teaspoon crumbled dried basil One 14-ounce can Italian tomatoes, drained, chopped fine, and drained well again in a colander One 6-ounce jar marinated artichoke hearts, drained, rinsed and patted dry 1/2 cup coarsely grated mozzarella 1/3 cup freshly grated Parmesan Salt and freshly ground black pepper 1 cup small to medium arugula leaves 4 ounces mozzarella (preferably fresh) 1 cup pizza sauce, or other tomato sauce 6 very thin slices prosciutto 1 pound red onions, thinly sliced (4 cups) 3 tablespoons olive oil 1 1/2 tablespoons balsamic vinegar 1/2 pound radicchio, chopped (3 1/2 cups) Salt and freshly ground black pepper 3 ounces soft mild goat cheese, crumbled 2 teaspoons fresh thyme, chopped 1 large red bell pepper 2 tablespoons olive oil 1 1/4 pounds red onions, sliced 4 sweet or spicy Italian sausages, casings removed 3 cups (packed) coarsely grated mozzarella (about 12 ounces) 12 ounces ricotta 4 teaspoons dried oregano Salt and freshly ground black pepper Two 10-ounce packages frozen chopped spinach, thawed, squeezed dry 6 green onions, chopped 1 cup part-skim ricotta 1 cup crumbled Gorgonzola or blue cheese (about 4 ounces) 2 cups (packed) grated Fontina (about 8 ounces) Salt and freshly ground black pepper 6 large garlic cloves, halved lengthwise 1/2 cup olive oil
1 tablespoon coarsely chopped fresh rosemary
Coarse salt, for sprinkling
Freshly ground black pepper, for sprinkling 2 teaspoons minced fresh thyme leaves 1/2 cup coarsely grated Parmesan
Coarse salt for sprinkling
Freshly ground black pepper for sprinkling Instructions: In a bowl, combine warm water, yeast, and sugar. Stir to combine. In the food processor, combine flour and salt and pulse. Add the yeast mixture, cold water, and oil. Pulse until a ball is formed: this will happen quickly, be careful not to overwork the dough. Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth. Allow dough to rest for 2 to 3 minutes. Place dough in oiled bowl and allow to rise at room temperature for about 1 hour. Punch dough down, divide into 2 to 4 balls, let rise another 30 minutes. Heat up pizza stone in a 500 degree F oven. Form a 10- to 14-inch pizza crust and place on a piece of parchment paper sprinkled with yellow cornmeal. Place topping on the crust and place the pizza, with the parchment paper in the oven on the pizza stone or on hot inverted cookie sheet (not aluminum). Bake until golden, about 10 minutes. In a small heavy skillet cook the sausage over moderate heat, stirring, until it is cooked through, transfer with a slotted spoon to a bowl, and discard all but 1 tablespoon of the fat remaining in the skillet. In the fat cook the garlic, oregano, basil, and salt and pepper, to taste over moderately low heat, stirring, until the onion is soft and transfer the onion mixture to the bowl. Top uncooked pizza dough rounds with sausage mixture, tomatoes, artichoke hearts, mozzarella, Parmesan, and salt and pepper, to taste and bake the pizzas on the bottom rack of a preheated oven for 10 to 12 minutes, or until the crusts are golden brown. Trim any tough stems from arugula and thinly slice the cheese. Top pizza dough with pizza sauce, spreading with back of a spoon to within 1/2-inch of edge. Arrange mozzarella slices evenly over sauce. Bake the pizza for 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board. Scatter arugula over pizza and arrange prosciutto slices on top. In a 12-inch heavy skillet over moderate heat, cook onions in oil, stirring frequently, until deep golden, about 15 minutes. Remove from heat and stir in vinegar, radicchio, and salt and pepper, to taste. Top uncooked pizza dough with onion mixture, goat cheese and thyme, leaving a 3/4-inch border. Roll out pizza. Pipe ricotta around the edge of the round and fold the edges over. Or, cut mozzarella into logs and place on the edges of the round and fold over the edges. Top with desired toppings and bake as above. Roll out dough balls to about 9-inch rounds. Place fillings over half of each round. Fold plain dough half over filling, forming half circles. Pinch edges together to seal. Transfer to baking sheet. Cut 3 slits in top to let steam escape. Bake until golden brown, about 15 minutes . Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed, and slice pepper. Alternatively, use jarred roasted pepper. In heavy large skillet over medium-high heat, heat olive oil. Add red onions; saute until brown, about 25 minutes. Set aside. In heavy medium skillet over medium heat, saute sausage until cooked through, breaking into 1/2-inch pieces with spoon, about 15 minutes. Set aside. Mix both cheeses and oregano in bowl, season with salt and pepper to taste. If making 4 calzones, spread 1/3 cup cheese mixture on half of each round of uncooked calzone dough, leaving 3/4-inch border. Cover cheese on each with 1/4 of onions, 1/3 cup cheese mixture, 1/4 of sausage, 1/3 cup cheese mixture, then 1/4 of bell peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal. Mix spinach, onions, ricotta, Gorgonzola, and Fontina in medium bowl to blend. Season with salt and pepper. Oil a cookie sheet. Roll out dough and place in cookie sheet. Make indentations with your fingertips. Top with desired flavorings and toppings. Let rise in warm place about 1 hour and then bake until golden. Preheat oven to 300 degrees F. Combine garlic and oil in a very small metal bowl and set on a baking sheet. Bake in lower third of oven for 1 hour. Cool on a rack 30 minutes. Pour oil through a small sieve into another bowl and discard garlic. Roll out the focaccia, drizzle with some garlic oil and sprinkle with rosemary, coarse salt, and pepper, and bake until golden brown. For thyme focaccia, knead thyme into dough after 1st rest. For Parmesan focaccia, sprinkle dough with Parmesan before baking. Sprinkle both doughs with salt and pepper before baking. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41096,"Grilled Skirt Steak with Salsa Verde and Fresh Chick Pea Salad 1 whole skirt steak, fat trimmed 1 clove garlic, minced 1/2 shallot, minced 1 salt-packed anchovy, rinsed, boned and minced 2 tablespoons salt-packed capers, rinsed Pinch red chili flakes 1/2 Fresno cl, seeded and minced 1 lemon, zested and juiced, juice reserved 1/2 cup chiffonade fresh mint leaves 1/2 cup fresh flat-leaf parsley, chiffonade 1/2 cup extra-virgin olive oil, plus more for drizzling Freshly cracked black pepper Kosher salt Salt 3 cups fresh chickpeas, shelled 1/2 shallot, thinly sliced 1/2 Fresno cl, seeded and julienned Freshly cracked black pepper Extra-virgin olive oil 1/2 cup freshly picked flat-leaf parsley 1/2 cup freshly picked mint leaves Instructions: Remove the skirt steak from the refrigerator and allow it to come to room temperature.
For the salsa verde:
To a medium bowl, add the garlic, shallot, anchovy, capers, red chili flakes, cl, lemon zest (saved juice for later), mint and parsley. Save the lemon juice just until serving - this will help prevent the herbs from turning a dark unappealing color. Add the extra-virgin olive oil and freshly cracked black pepper, to taste. Set aside. Do not salt now. Allow the flavors to meld and come together.
Preheat the grill over high heat.
Season the skirt steak with kosher salt and freshly cracked black pepper and drizzle both sides with extra-virgin olive oil. Put on the grill and cook for about 2 to 3 minutes for the first side, then flip. Continue to cook for another 1 1/2 to 2 minutes for medium-rare, remembering that the second side doesn't take as long as the first. Remove the steak from the grill to a cutting board. Let rest prior to slicing.
For the chick pea salad:
Put a large pot of water over high heat and bring to a boil. Once at a boil, season with salt and add the chickpeas. Allow to blanch for about 10 to 15 seconds. Add the shallots and cl to a medium bowl. Drain the chick peas and add to the shallots and cl. Season with salt and pepper, to taste, and drizzle with extra-virgin olive oil. Toss in the parsley and mint leaves. Taste and season, if needed.
When ready to serve, add the lemon juice to the salsa verde. Taste and season with salt and pepper, only if necessary.
Slice the skirt steak in half and then against the grain and mound the slices onto each serving plate. Top with some of the salsa verde and the chick pea salad. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 41097,"Coffee Brownies 5 ounces unsweetened chocolate, coarsely chopped 1 1/4 cups unsalted butter, softened 3 espresso powder 1/2 teaspoon salt 2 1/2 cups sugar 5 large eggs 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1 cup pecans, coarsely chopped Instructions: Preheat the oven to 325 degrees and butter and flour a 9 x 12-inch baking pan. Line the base of the pan with parchment paper. Combine the chocolate, butter, coffee, and salt in the top of a double boiler and, over simmering water, melt the chocolate, stirring occasionally. In a large mixing bowl, combine the sugar, eggs, and vanilla and whisk until smooth. Add the melted chocolate mixture and continue whisking until well combined. Fold in the flour until you can't see any traces of white, but do not overfold. Gently fold in the pecans. Scoop out into the prepared pan and spread and jiggle the pan until the batter finds its level. Bake for about 35 minutes, or until a toothpick inserted into the center of the pan comes out clean. Set the pan on a rack to cool for 1 hour. Run a knife around the edge of the pan to loosen, then cut into squares as desired. ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]" 41098,"Frozen Mint Mocha Cocktail 1 1/2 cups espresso or double-strength coffee 1 1/2 cups cold heavy cream
1/4 cup plus 1 tablespoon superfine sugar
1 cup ice cubes
1/2 cup milk
1/3 cup chocolate syrup, plus more for drizzling
6 ounces coffee liqueur
4 ounces peppermint liqueur
Grated chocolate, for garnish, optional
Instructions: Pour the espresso into ice cubes trays and freeze for 4 hours or overnight. Put serving glasses in the freezer. Whip 1/2 cup of the cream and 1 tablespoon of the superfine sugar to soft peaks. In a blender, combine the espresso ice cubes, the remaining 1 cup cream and 1/4 cup sugar, and the ice cubes, milk, chocolate syrup, coffee liqueur and peppermint liqueur. Blend until smooth and creamy. Pour into the chilled glasses and top with whipped cream. Garnish with grated chocolate if using. ","[Chardonnay, Moscato, Prosecco, Sauvignon Blanc]" 41099,"Chicken Pho 1 carrot, julienned 1 Fresno cl, sliced 1/2 cup rice wine vinegar 1/4 cup fish sauce 1/4 cup sugar 2 tablespoons brown sugar 1/2 tablespoon sambal Canola oil, for pan 4 cloves garlic, smashed One 2-inch piece ginger 4 scallions, chopped 1 gallon chicken stock 1/4 cup fish sauce 3 whole star anise 1 cinnamon stick 3 boneless, skinless chicken breast halves 1 cup sugar snap peas, julienned 1/2 package rice stick noodles 1/2 cup roasted salted peanuts, chopped 1 bunch Thai basil 2 cups mung bean sprouts 1 lime, juiced Instructions: For the pickle: Combine the carrot, cl, rice wine vinegar, fish sauce, sugar, brown sugar and sambal in a pint container. Shake to combine. Let sit for 1 hour. For the broth: Coat a small stockpot with canola oil and bring to medium heat. Add the garlic, ginger and scallions, and sweat until aromatic, 5 to 6 minutes. Add the chicken stock, fish sauce, star anise and cinnamon. Bring to boil, then reduce to simmer and cook for 15 minutes. Place chicken breasts in the broth and poach until cooked through, 8 to 10 minutes. When fully cooked, remove from broth and slice thinly on the bias. Set aside. Strain the broth. Blanch and shock in an ice water bath first the sugar snap peas and then the noodles. Set aside. To assemble: Place the noodles in a bowl and top with chicken. Garnish with sugar snap peas, pickled vegetables, chopped peanuts, basil and mung beans. Gently pour broth into the bowl. Add a squeeze of lime juice and enjoy! ","[Pinot Grigio, Sauvignon Blanc, Gewrztraminer, Riesling]" 41100,"Carb Buster Breakfast 1 tablespoon olive oil 1/2 medium onion, cut into chunks
1/2 cup diced yellow squash
1/2 cup diced zucchini
Salt and freshly ground black pepper
1 tomato, sliced thickly
1 teaspoon vinegar
2 eggs
1 slice cheese (Monterey Jack, Cheddar, Swiss, etc.) Instructions: Warm the olive oil in a medium skillet over medium-high heat. Add the onions and cook until starting to soften, 2 to 3 minutes. Add the yellow squash and zucchini, sprinkle with salt and pepper and stir and cook for 3 to 4 minutes. Remove from the heat and set aside. Grill the tomato slices on a grill pan or simply sear them in a hot skillet. Remove and set aside. Bring a medium saucepan of water to a gentle boil. Add the vinegar. Use a wooden spoon to carefully stir the water into a circular \whirlpool.\ Crack the eggs into the water and allow them to swirl around in the water until they begin to set. Let them stay in the water for 1 minute, then remove them with a slotted spoon and set on a plate. If the eggs need to be cooked longer, just add them back to the water for 30 seconds at a time. Spoon the vegetables on a plate or in a bowl and set the eggs on top. Lay the tomato slices on the side. Place the cheese slice on the side. Sprinkle the eggs with salt and pepper and serve! ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 41101,"Honey-Buttermilk Skillet Cornbread 1 cup cornmeal 1 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup buttermilk, at room temperature
1/2 cup honey
2 large eggs, at room temperature
1 stick (8 tablespoons) unsalted butter, melted Butter or milk, for serving, optional
Instructions: Preheat the oven to 375 degrees F. Put a 10-inch cast-iron skillet in the oven and allow to heat until very hot, about 8 minutes. Whisk the cornmeal, flour, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, honey, eggs and 6 tablespoons of the butter in a second bowl. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine. Carefully remove the hot skillet from the oven, add the remaining 2 tablespoons of butter and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 30 to 35 minutes. Enjoy immediately slathered with butter, or for breakfast covered with sweet milk! ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 41102,"Long Live The Chicken a la King! 1 tube jumbo bake-off biscuits (recommended: Pillsbury brand \Grands), available on dairy aisle A sprinkle cayenne (spicy) or sweet paprika (mild) 1 cup dry white wine 2 cups chicken broth 1 bay leaf 4 pieces boneless, skinless chicken breasts 1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan 2 tablespoons butter 1/2 pound small white mushrooms, sliced 1/2 small white onion, chopped 2 tablespoons all-purpose flour 3 tablespoons chopped pimentos 1 cup frozen green peas 2 tablespoons chopped flat-leaf or curly parsley Instructions: Preheat oven according to package directions for biscuits. Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika then place biscuits into a preheated oven. Bake until golden, remove biscuits from oven and then cool. In a medium skillet, bring 1 cup white wine and 2 cups chicken broth and 1 bay leaf to a boil. Slide in chicken breasts and gently poach them in simmering broth and wine for 10 to 12 minutes. Preheat a second skillet over medium heat. Add oil and butter. When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender. Add flour and cook another minute. Pull chicken from broth and set on cutting board. Ladle cooking liquid into the mushrooms, whisking it in. Add 2 to 2 1/2 cups of liquid and discard the bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-size pieces and slide into bubbling sauce. Split the biscuits, place bottoms on dinner plates and cover with ladles of Chicken a la King. Cap with biscuit tops and garnish with chopped parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 41103,"Cucumber Lime Martini 1 English cucumber 1 teaspoon grated lime zest plus 1 cup fresh lime juice
3/4 to 1 cup chilled Simple Syrup, recipe follows Handful of fresh mint leaves, plus more for garnish
2 tablespoons fresh dill fronds, plus more for garnish
4 shots cold vodka or gin
1 cup sugar Instructions: Slice 4 very thin slices from the cucumber, then peel, seed and coarsely chop the rest. Combine the lime juice, chopped cucumber, some Simple Syrup and 2 cups cold water in a blender and blend until smooth. Pour into a pitcher and stir in the lime zest, mint and dill. Cover and refrigerate until very cold, at least 2 hours. Keep the cucumber slices covered and chilled. Put some ice, a shot of vodka and some of the lime mixture in a cocktail shaker and shake for 10 seconds. Strain into a martini glass and garnish with a cucumber slice, some mint and dill. Repeat to make 3 more martinis. Bring the sugar and 1 cup water to a boil in a small saucepan over medium high heat. When the sugar is completely dissolved, remove the saucepan from the heat and cool the syrup to room temperature. Refrigerate, covered, for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Ros, Prosecco]" 41104,"Pelmeni (Russian-Style Beef Dumplings) 1 pound ground beef 1/2 tablespoon kosher salt 1/2 tablespoon ground black pepper 1/2 onion, grated 1 cup all-purpose flour Pinch kosher salt 1/2 cup hot water 1 tablespoon canola oil 1 chopped green onion 1 stalk fresh dill, chopped Kosher salt and ground black pepper Sour cream, for serving Instructions: For the filling: Combine the beef, salt, pepper and onion in a stand mixer fitted with the paddle attachment and slowly mix together. For the dough: Line a baking sheet with parchment paper and set aside. Add flour and salt to the cleaned bowl of a stand mixer and slowly mix. Add water and oil. Mix completely. Knead the dough into a ball, then roll into a log shape. Slice a thin piece of dough and roll into a thin 4-inch round. Place 1 tablespoon beef mixture in the center of the dough circle. Fold circle into a half-moon and seal the edges. Bend the dumplings while pinching center and bringing the edges together. (Shape will be similar to a tortellini.) Place on the lined baking sheet. Repeat with remaining dough and filling. Refrigerate for about 10 minutes to help them hold their shape. Bring a large pot of salted water to a boil. Add dumplings; they will rise to the top once they are finished cooking. Plate and garnish with fresh green onion, dill, salt, pepper and sour cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41105,"Kicked Up Mac and Cheese 2 teaspoons butter 2 eggs 2 cups of whole milk Salt and white pepper 2 cups grated Cheddar cheese 2 cups grated White Cheddar cheese 1 cup ham, diced 2 pound bag of tater tots, thawed Instructions: Preheat the oven to 350 degrees F. Grease a 9 by 9 by 2-inch square baking dish with the butter. In a mixing bowl, whisk the eggs and milk together. Season the mixture with salt and pepper. Add 1 cup of the Cheddar cheese, 1 cup of the White Cheddar cheese, the ham and the tater tots. Mix the mixture thoroughly. Pour the mixture into the prepared pan and sprinkle the top with the remaining cheese. Place in the oven and bake for 40 to 45 minutes or until the top is brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 41106,"Vegetable Chow Mein 8 ounces Chinese long beans or green beans, cut into 1/2 to 1-inch pieces to yield about 2 cups 2 large carrots, peeled, trimmed and cut into matchstick-size pieces 8 ounces fresh or dried chow mein noodles 3 tablespoons vegetable oil 1 (2-inch) piece fresh ginger, peeled and minced 3 garlic cloves, minced 6 large shiitake mushrooms, thinly sliced 1 (8-ounce) can sliced water chestnuts, rinsed and drained 1/4 cup low-sodium chicken broth 1/2 cup hoisin sauce* 2 tablespoons soy sauce 2 tablespoons honey Kosher salt and freshly ground black pepper 2 green onions, thinly sliced Instructions: Bring a large pot of salted water to a boil over high heat. Add the beans and carrots and cook for 1 minute. Drain and put in a bowl of iced water until cool, about 1 minute. Drain and set aside. Return the water to a boil. Add the noodles and cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse with cold water. Pat dry and set aside. In a large nonstick skillet, heat the oil over high heat. Add the noodles, ginger and garlic. Cook for 2 minutes until the noodles are lightly browned. Add the mushrooms, beans, carrots, and water chestnuts and cook for 3 minutes. Add the broth, hoisin sauce, soy sauce, and honey. Bring the mixture to a boil and stir until slightly reduced and thick, about 2 minutes. Season with salt and pepper, to taste. Transfer the chow mein to a large bowl and garnish with the green onions before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41107,"Roasted Winter Squash About 6 pounds butternut squash (preferably 2 large squash) 2 sticks unsalted butter 4 tablespoons finely chopped fresh sage leaves 3 tablespoons finely chopped fresh rosemary leaves 4 tablespoons sugar 1/2 cup balsamic vinegar 1/2 cup dark unsulphured molasses Salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl. Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, rosemary, sugar, vinegar (stand back so as not to get splattered), and molasses. Mix well and bring up to a boil. Reduce heat and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. Season with a pinch of salt and pepper. Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny. Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, or refrigerate for up to 5 days, or freeze for up to 2 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41108,"Applewood Chicken 1 cup flour Salt and freshly ground black pepper 1 (8-ounce) double lobe chicken breast 3 tablespoons salad oil 3 ounces diced red apples 2 ounces chopped pecans 3 ounces honey 1 ounce clarified butter 10 ounces apple jack brandy Instructions: Place flour in a shallow dish and season with salt and pepper. Dust chicken in seasoned flour. Heat oil in skillet. Add chicken and cook until cooked through and the juices run clear. Drain off excess oil. Add apples, pecans, brandy, honey, and butter to skillet. Cook until apples are tender and the sauce is reduced. Pour sauce over chicken. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 41109,"Hot Chocolate Puff 2 tablespoons butter Sugar 7 ounces Chocolate chips 3 egg yolks 1 tablespoon liquor, rum, kahlua, or grand marnier 1 tablespoon butter, melted 4 egg whites Cream of tartar Instructions: Preheat oven to 400 degrees. Butter a four cup casserole dish and sprinkle with sugar. In a metal bowl, melt the chocolate chips over a saucepan over simmering water. Stir the chocolate until it is smooth. Remove the bowl from the saucepan and whisk in the egg yolks one at a time. Whisk in the liquor and melted butter. In a large bowl, Using an electric mixer beat the egg whites with a pinch of cream of tartar until they are stiff and form a peak when the beaters are lifted up from the whites. Stir 1/4 of the stiff egg whites into the chocolate mixture and mix until smooth. Using a rubber spatula, carefully fold the remaining egg whites into the chocolate mixture until just combined. Pour the mixture into the prepared casserole dish and bake for 12 minutes or until puffed. Serve immediately ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 41110,"Goujons of Sole and Dill Mayonnaise 2 fillets lemon sole, skinned 1/2 cup cornstarch Salt and freshly ground black pepper 1 cup breadcrumbs or 2 cups panko 2 eggs 1 cup groundnut or grapeseed oil, as needed depending on the size of pan 1 cup mayonnaise, preferably organic Small bunch dill, about 1/3 cup 1/2 to 1 teaspoon lime juice, to taste Instructions: Cut the sole fillets in half lengthways, and then slice each fillet half into about 4 long strips on the diagonal. This will give you 8 goujons from each fillet. Put the cornstarch into a shallow bowl and season with salt and pepper. Put the bread crumbs or panko into another shallow bowl, and beat the eggs together in an additional bowl. Dip each goujon into the seasoned cornstarch, coating it well, then the beaten egg, and finally the bread crumbs. Lay the goujons on a cooling rack for a while, and heat the oil in a pan. (Or at this point you can freeze them in layers of baking parchment in an airtight container.) Fry the goujons for about 2 minutes, or until crisp and golden. Remove to pieces of kitchen towel, as you go, to remove excess oil. For the Dill Mayonnaise: Put the mayonnaise into a bowl, and finely chop the dill, adding it to the mayonnaise. Stir in some lime juice and taste for seasoning. Serve with the prepared fish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41111,"Seared Five-Spice Duck Breast with Snow Peas and Watercress 3 tablespoons rice vinegar 2 tablespoons vegetable oil 1 tablespoon soy sauce 2 teaspoons sesame oil 1 tablespoon grated ginger 1 teaspoon sugar 1 1/2 teaspoons salt 1/2 teaspoon Chinese five-spice powder 12 ounces boneless duck breast, skin scored 1 bunch watercress (about 4 ounces), tough stems removed 2 cups snow peas, thinly sliced 2 cups shredded Napa cabbage Instructions: To make the dressing, combine the rice vinegar, vegetable oil, soy sauce, sesame oil, grated ginger, sugar and 1/2 teaspoon salt in a small bowl and mix well. Set aside. Combine the remaining salt and the five-spice powder and sprinkle the mixture over the duck. Place a nonstick frying pan over high heat until hot. Place the duck, skin side down, in the pan and cook until golden brown, about 3 minutes. Turn the breasts, reduce the heat and cook until medium-rare, 6 to 7 minutes. Remove the duck from the pan, place on a cutting board, and let rest for 5 minutes. Do not cover the duck or the skin will not be crisp. In a large bowl, combine the watercress, snow peas and cabbage. Pour the dressing over the top and toss to coat. Divide the salad among 4 serving plates. Cut the duck into slices on the diagonal. Arrange the slices on each salad and serve. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 41112,"Josh's Roast Pork Sandwich 2 pounds boneless pork loin 1/2 cup plus 2 tablespoons Big Daddy Seasoning, recipe follows 1/4 cup grapeseed oil Kosher salt 1 1/2 pounds fresh broccoli rabe, cleaned and roughly chopped 2 tablespoons chopped fresh garlic 2 tablespoons red pepper flakes 4 to 6 ciabatta rolls 1 pound provolone, sliced Cracked black pepper 1/2 cup smokey paprika 1/4 cup granulated onion powder 1/4 cup granulated garlic powder 3 tablespoons seasoned salt 1/4 cup fresh cracked pepper 1/2 cup kosher salt Instructions: Preheat oven to 375 degrees F. Rub pork loin with 1/2 cup Big Daddy Seasoning and allow to sit at room temperature for 15 minutes. In a large cast-iron pan over medium heat, add 2 tablespoons grapeseed oil; Seer pork loin on all sides and both ends. Add pork to a roasting pan with rack and roast in oven for approximately 1 hour until internal temperature reaches 155 degrees F. Remove from oven and allow to rest for 5 minutes. Slice pork very thin. In a large pot of boiling salted water, add broccoli rabe and blanch for 3 to 4 minutes. Strain from water and shock in a bowl of ice water to stop cooking. Drain from ice water. In a large skillet over medium heat, add remaining oil, garlic and red pepper flakes. Cook until fragrant. Add the cooked broccoli rabe. Add 2 tablespoons Big Daddy Seasoning and mix together. Remove from pan. Assemble ciabatta rolls upside down; add provolone cheese, pork and broccoli rabe. Season with salt and pepper, to taste. Toast sandwiches for 3 to 4 minutes on each side. In a large bowl, mix ingredients together. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 41113,"Mast Have 1 ounce J?germeister 1 ounce rye whiskey 1 1/4 ounce apricot juice 1/3 ounce fresh lime juice 1 tablespoon ketchup 1/2 teaspoon spicy brown mustard Kosher salt and freshly ground pepper 2 ounces lager or pilsner Instructions: Place a cocktail glass in the freezer to chill, about 30 minutes. Combine the J?germeister, whiskey, apricot juice, lime juice, ketchup, mustard and a pinch each of salt and pepper in a cocktail shaker with ice. Shake well and double strain into the chilled glass. Top with the beer. ","[Riesling, Gose, Hefeweizen]" 41114,"Scallops, Clams, Octopus, Squid and Prawns with Broccoli Romano 1 3/4 pounds/800g rock octopus 1 bay leaf 1/2 lemon Olive oil 1 clove garlic Salt and pepper 1 sprig fresh rosemary 16 clams 1 11/3 pounds/600 g small squid 8 3/4 pounds/4 kg in-shell scallops 1 pound/400 g cuttlefish 4 prawns 2 1/4 pounds/1 kg broccoli romano 1/2 cup/10 cl chicken stock 1/2 cup/10 cl lobster stock or seafood stock 1 1/2 tablespoons/20 g unsalted butter 4 teaspoons/2 cl white wine Espelette powder or Spanish paprika Lemon juice Instructions: Clean the octopus, and then place into salted boiling water. Add the bay leaf and lemon. Cook 35 to 45 minutes on a soft boil. Delicately drain. Cut the octopus into pieces. Peel the garlic clove, cut in two. Sprinkle the octopus with salt and pepper. Place into a dish with the garlic and the rosemary. Cover with olive oil. Leave to marinate at least 24 hours. It will reach its peak flavor at 48 hours. Place the clams to soak in salted water in the dark for 3 to 4 hours to allow them to expel all the sand. Clean the squid in running water. Separate the head from the body. Open the scallops, remove the beards. Remove each scallop from its shell. Rinse. Dry on a towel. Cut the cuttlefish into 2-inch-sided triangles. Gently score one side of the cuttlefish. Shell the prawns, leaving the head and the tail, but removing the vein. Wash the broccoli. Remove the heads and peel the stems. Cook the heads in salted boiling salted water, immediately chill in iced water. Drain. Then cook the stems in the same water, and immediately chill in iced water. Set aside the 12 best-looking heads. Using an immersion blender, puree the heads and stems. Add the chicken stock and a drizzle of olive oil, until the puree becomes smooth and silky. Store in a cool place. Heat a drizzle of olive oil in a pan. Sear the cuttlefish triangles scored-side down for 2 to 3 minutes. Once they have colored slightly, add a knob of butter, and baste. Remove to a cooking crack and keep warm. Pour the lobster stock in a pan. Heat until it reaches a soft boil. Poach the prawns for 2 to 3 minutes on each side. Place on a cooling rack in a warm place. Place the clams in a pan. Deglaze with the white wine. Cover the pan. Remove from the heat, and gradually remove them as they open, leaving in the shell. In the same pan, poach the squid for 1 minute. Decant the poaching liquid and reserve. In a large pan, heat a drizzle of olive oil. Quickly sear the scallops. Add some butter. Finish the cooking process by basting with foaming butter for 4 minutes. To serve, drain the octopus and place in the saute pan that the clams were cooked in. Add the clams and the broccoli heads. Bind with a drizzle of olive oil. Sprinkle some Espelette powder. Spread the brocoletti puree on the bottom of the dishes. Then plate the scallops, octopus, squid, cuttlefish, clams and prawns. Lightly reduce the cooking juices if needed, and top the seafood with it. Add 3 drops of lemon juice and a drizzle of olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Vermentino]" 41115,"Gina's Gumbo Cheese Fries 4 stalks celery 2 yellow onions 2 green bell peppers 2 red bell peppers 2 pounds smoked sausage 3 cloves garlic 2 cups vegetable oil 2 cups all-purpose flour 6 ounces chicken tenders 32 ounces chicken stock 3 tablespoons Louisiana hot sauce 1 tablespoon gumbo file 2 pounds crawfish tails 2 pounds peeled and deveined shrimp 12 ounces steak fries 1 cup shredded Cheddar-Jack cheese blend Chopped chives or scallions, for garnish Instructions: For the gumbo: Small dice the celery, onions, bell peppers and sausages. Render the sausages in a large pan over medium-high heat, 5 to 10 minutes. Add your diced veggies and then grate the garlic into the pan. While the veggies sweat down, get the roux started. Add the oil to a large skillet (enough to cover the bottom). Slowly add the flour to the oil and mix together. Let the roux continue to cook until it reaches a dark caramel color, about 10 minutes. Meanwhile, sear the chicken in a small pan over high heat on both sides, then remove to a cutting board, cut into dice and reserve. Once that roux reaches the dark caramel color, stir in the chicken stock. The veggies should be done sweating at this time. Add your roux to the veggie mix. Your hot sauce and gumbo file can now be introduced to the mix. Next add your crawfish, shrimp and reserved diced chicken. Allow them to cook in the pot as you reach a boil on the gumbo. Makes 1 gallon. For the cheese fries: Preheat a deep fryer to 375 degrees and the oven to 350 degrees. Deep-fry the steak fries until crispy. Lay them out on a quarter sheet tray lined with wax paper. Top with the cheese and bake until the cheese melts. Slide the fries with the wax paper onto a plate and ladle 4 ounces of the gumbo on top. Garnish with chives or scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 41116,"Yellow Cupcakes 3/4 cup unsalted butter (1 1/2 sticks), at room temperature 1 cup sugar 1 1/2 cups cake flour, sifted 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 1/2 cup milk, at room temperature 3/4 teaspoon vanilla extract 3 large eggs, at room temperature, separated Cream Cheese Frosting, recipe follows, or about 2 cups frosting of your choice Colorful sprinkles 8 ounces cream cheese, at room temperature 2 3/4 cups confectioners' sugar 2 teaspoons heavy cream, at room temperature 3/4 teaspoon vanilla extract 1/4 teaspoon grated orange zest Instructions: Place a rack in the middle of the oven and preheat to 375 degrees F. Line the muffin pan with paper cupcake liners.
In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside.
Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.
Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.
Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed.
Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan. Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and cool completely.
Using a palette knife or rubber, spread some of the frosting all over the tops of the cakes and decorate with the sprinkles. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese and sugar on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the heavy cream, vanilla, and zest. Raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 41117,"Raffy's Turkey Sausage and Chestnut Stuffing 1 medium green apple, cored and diced into 1-inch cubes 1 medium red apple, cored and diced into 1-inch cubes 1 medium onion, diced into 1/2-inch cubes 2 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter, plus 2 tablespoons cubed 1/4 cup dry white wine 1 (6-ounce) bag dried cranberries 1/2 tablespoon salt 1 teaspoon freshly ground black pepper 1 pound sweet Italian turkey sausage, meat removed from casing 8 ounce jar steamed whole chestnuts, roughly chopped 1/2 pound day old cornbread or bread, cut into 1/2-inch cubes Pinch red pepper flakes 1 cup canned chicken stock 1 cup freshly grated Parmesan Instructions: Preheat oven to 400 degrees F. In a medium saute pan add the apples, onion, 1 tablespoon oil and butter cook over a medium low heat for 10 minutes to soften. Add the wine, cranberries, and salt and pepper, simmer for about 5 minutes. Take off the heat and allow the mixture to cool. In a large saute pan over medium high heat, add 1 tablespoon olive oil and turkey sausage meat and break up with a wooden spoon and cook until browned and cooked through, approximately 8 to 10 minutes. In a medium bowl toss together the fruit and onion mixture, the sausage, the chestnuts, the cornbread and red pepper flakes. Combine all the ingredients. Add the chicken stock, and 3/4 cup of the Parmesan. Gently place into an 8 1/2 by 8 1/2- inch glass Pyrex baking dish and top with the remaining Parmesan. Dot with butter. Place in middle rack and bake until top is golden brown, 45 minutes to 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 41118,"Huevos Rancheros 8 (5-inch) flour tortillas 3 tablespoons butter, melted Kosher salt and freshly ground black pepper 1 cup prepared chunky cilantro salsa, divided 3/4 cup cooked black beans 8 eggs 1/2 cup shredded pepper jack cheese 1/2 cup sour cream Special Equipment: 12-cup muffin tin Instructions: Preheat the oven to 400 degrees F. Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cups. Brush both sides of the tortillas lightly with the melted butter and sprinkle with salt. Press the tortillas into the muffin tin, creating little tortilla cups. In a small bowl, mix half the salsa with the black beans and season with salt and pepper. Spoon a heaping tablespoon of the black bean mixture into each tortilla cup. Crack an egg into each of the eight cups. Bake until barely set, about 8 minutes. Top with cheese, cover with aluminum foil, and then bake for 6 to 7 minutes more. To serve, spoon the sour cream and remaining salsa on top of the eggs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 41119,"Full House Ovengoldand#174; Ciabatta 4 slices Boar's Head Ovengold Turkey Breast, Thinly Sliced 2 slices Boar's Head Gold Label Imported Swiss Cheese 4 slices Avocado 4 slices Red Onion 1/4 cup Sprouts 3 slices Tomato 1 tbsp. Boar's Head Mayonnaise 1 Ciabatta Roll, Halved Lengthwise Instructions: On the bottom of the roll, spread a thin layer of mayonnaise. Then layer on cheese, turkey, avocado, onion, tomato, sprouts, and crown with the top slice of bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 41120,"Grasshopper Cake 1 1/2 cups whole milk 1/2 cup granulated sugar 3 tablespoons cornstarch 3/4 teaspoon peppermint extract 1 large egg, plus 1 egg yolk 3 ounces white chocolate, finely chopped 1 to 2 drops green food coloring 3 tablespoons mini chocolate chips, plus more for topping 1 1/2 cups cold heavy cream 1 tablespoon confectioners' sugar 1/8 teaspoon peppermint extract Basic Chocolate Cake, recipe follows, baked and cooled Cooking spray 1 cup unsweetened cocoa powder (natural or Dutch process) 2 1/2 cups all-purpose flour 2 cups sugar 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 3 large eggs, at room temperature 3/4 cup vegetable oil 1/2 cup sour cream 2 teaspoons vanilla extract Instructions: Make the filling: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the granulated sugar, cornstarch, peppermint extract, egg and egg yolk in a medium heatproof bowl until smooth. Gradually whisk half of the hot milk into the sugar mixture, then return to the pan with the remaining milk. Reduce the heat to medium low and cook, whisking constantly, until the mixture boils and thickens, 2 to 3 minutes. Transfer to a bowl (strain through a fine-mesh sieve if it looks lumpy), then stir in the white chocolate and green food coloring until the chocolate melts. Press plastic wrap directly onto the surface and refrigerate until cold, at least 1 hour. Stir in the chocolate chips. Make the topping: Beat the heavy cream, confectioners' sugar and peppermint extract in a bowl with a mixer on medium speed until medium peaks form, 1 to 2 minutes.
Assemble the cake: Put 1 cake layer on a platter; spread the filling on top, stopping 1/2 inch from the edge. Top with the second cake layer and press down gently. Top with the whipped cream and chocolate chips.
Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper. Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.) Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 41121,"CANDIED PECAN MAPLE 2 ounces maple syrup, preferably organic and thick, with a strong flavor 1/4 cup butter Salt and freshly ground black pepper 1/4 teaspoon ground cayenne pepper 1/2 pound pecan halves, toasted 2 rosemary branches, leaves removed Instructions: In saucepan heat half of the syrup over medium temperature. Add butter, salt, pepper, and cayenne. Add nuts and cook 3 minutes, nuts will begin to stick together. Add remaining 1/2 of the maple syrup and cook until it begins to caramelize. Add the rosemary leaves and toss. Immediately remove from the heat. Cool on a silpat sheet. ","[Chardonnay, Riesling, Gewrztraminer]" 41122,"Banana Split Ice Cream Bombe 1/2 cup cold heavy cream 1 quart vanilla ice cream, softened 2 very ripe bananas, mashed 1 pint chocolate ice cream 1 pint strawberry ice cream 1/3 cup jarred Morello or sour cherries 8 ounces semisweet chocolate, chopped 2 tablespoons coconut oil 1/4 cup chopped walnuts Instructions: Make the bombe: Line an 8-inch metal or glass bowl with plastic wrap, leaving a 4-inch overhang; place in the freezer to chill. Cover the outside of a 6-inch bowl with plastic wrap. Beat the heavy cream in a medium bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold in the vanilla ice cream and mashed bananas. Remove the bowl from the freezer, spoon in the banana ice cream mixture and press it up the sides in an even layer. Press the smaller bowl into the mixture to help keep the shape. Freeze until the ice cream is firm, about 1 1/2 hours. Let the chocolate ice cream soften slightly. Remove the smaller bowl and plastic wrap from the larger bowl. Scoop the softened chocolate ice cream into the cavity; spread to flatten. Freeze until firm, about 45 minutes. Let the strawberry ice cream soften slightly, then scoop on top of the chocolate ice cream; spread to flatten. Make a large indentation in the center of the strawberry ice cream with the back of a large spoon; fill with the cherries and press to flatten. Freeze until firm, 1 to 2 hours. Remove the bombe from the freezer; invert onto a plate and remove the bowl and plastic wrap. (If it sticks, run a small spatula around the edge to loosen.) Return to the freezer. Make the toppings: Bring 1 inch of water to a simmer in a medium saucepan over medium heat. Put the chocolate and coconut oil in a medium heatproof bowl; place over the simmering water and stir until the chocolate is melted. Set the bowl aside until the chocolate is slightly thickened, 5 to 10 minutes. Slowly pour the chocolate over the bombe, allowing it to drip down the sides. Top with the walnuts. Freeze until the chocolate hardens, 15 minutes. Let stand at room temperature 10 minutes before slicing. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 41123,"B. Smith's Sugar Cookies 1/2 cup (1 stick) butter, at room temperature 1 cup sugar 2 large egg yolks 3 1/4 teaspoons vanilla 2 3/4 teaspoons heavy cream 2 cups presifted bleached flour 1 teaspoon baking powder 1/2 teaspoon salt Shortening, for greasing baking sheets Instructions: In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks, and beat well. Mix in vanilla and heavy cream, combine well. Over a sheet of waxed paper, sift together the flour, baking powder, and salt. Gradually add flour mixture to butter mixture until well blended. Cover the dough with plastic wrap. Chill for several hours. Grease 2 baking sheets. Place 1 oven rack in the lower third of the oven, another in the upper third. Preheat oven to 375 degrees. On a floured board, roll out dough to 1/4-inch thickness. Cut with cookie cutters, and place on baking sheets. Bake in the preheated oven for 10 to 12 minutes, or until cookies are lightly golden brown.; ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 41124,"Mt. Mansfield Foraged Morel Mushroom Cappuccino 1 tablespoon unsalted butter 2 cloves garlic, minced 3 whole shallots, minced 3 ounces dried morels, rehydrated to 7 ounces, sliced, save 2 dried morels, grind in coffee grinder for morel dust, to garnish 3 ounces dry sack sherry 2 quarts mushroom stock (rehydrated liquid), see Cook's Notes 2 1/2 cups heavy whipping cream 4 sprigs picked thyme, minced 3 teaspoons buerre manie, equal amounts butter and flour, rolled into 3 balls Salt and freshly ground black pepper Instructions: For the Soup: Melt the butter in a large stockpot. Add the garlic and shallots and cook until translucent. Add sliced morels and stir for 1 minute. Deglaze with sherry. Reduce until almost totally dry. Add the 2 quarts stock (rehydrated liquid) and bring to simmer, then reduce by 1/3. Slowly whisk in 2 cups of the heavy cream. Bring to boil. Add half of the minced thyme and simmer for 15 minutes. Whisk in 3, (1 teaspoon) balls of buerre manie to thicken. Simmer for 15 more minutes. Season with salt and freshly ground black pepper. Thyme Cloud: Whip the remaining thyme with the 1/2 cup remaining whip cream until soft peak. Spoon on top of soup. Garnish with morel dust. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 41125,"Orange Roughy with Sweet and Hot Peppers and Manila Clams 4 (6-ounce) orange roughy fish fillets Coarse salt and pepper
Coarse salt and pepper 3 tablespoons extra-virgin olive oil, 3 turns of the pan 3 cloves garlic, chopped 1 small to medium yellow skinned onion, sliced 1 red bell pepper, seeded, quartered lengthwise, then sliced into 1/2 inch strips 6 pepperoncini hot peppers, chopped 1/2 pint grape tomatoes 1 cup white wine 1/4 cup chopped flat-leaf parsley, a couple of handfuls, chopped 20 to 24 manila clams Orange and Almond Coucous, recipe follows 2 ounces (1/4 cup) sliced almonds 1 1/2 cups chicken broth 1 tablespoon extra-virgin olive oil 1 1/2 cups plain couscous
2 navel oranges, zested 2 tablespoons chopped flat-leaf parsley, a handful Instructions: Season fish with salt and pepper. Heat a large nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add fish to pan and cook 2 minutes on each side, carefully transfer to a plate with a thin spatula and loosely cover with foil.
Add another tablespoon extra-virgin olive oil, 1 turn of the pan, then add garlic, onions, red bell peppers and chopped hot peppers. Season veggies with salt and pepper. Saute 5 minutes, stirring frequently. Add tomatoes and cook 1 minute more. Deglaze the pan the wine and bring up drippings with a wooden spoon. Slide fish back into pan and add manila clams. Cover the pan and reduce heat to simmer. Cook 5 minutes. Sprinkle parsley over the fish and clams and discard any unopened clams. Serve fish and clams on a bed of Orange and Almond couscous. Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds. TIDBIT: Slice zested oranges and serve them after dinner.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 41126,"Apricots with Honey-Ginger Ricotta and Pistachio Nuts 4 apricots 1/2 cup whole-milk ricotta cheese 1/4 teaspoon ground ginger 1 tablespoon honey
1/3 cup shelled pistachios, chopped Instructions: Slice the apricots in half, carefully remove the pits, and set aside. Combine the ricotta cheese with the ginger and 2 teaspoons of the honey in a mixing bowl. Place the apricot halves on a serving platter and top each with a spoonful of the honey-ginger-ricotta mixture. Sprinkle the pistachios on top, and drizzle with the remaining teaspoon honey. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 41127,"Canned Chickpea Pizza Crust Nonstick cooking spray, for the baking sheet One 15-ounce can chickpeas, rinsed, drained and dried (I put them in a dishtowel and shake until dried)
1 tablespoon gluten-free flour
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon kosher salt
1 large egg
Freshly ground black pepper Desired pizza toppings Instructions: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray. Combine chickpeas, flour, garlic powder, Italian seasoning, onion powder, salt, egg and some pepper in a food processor until smooth. (The mixture will be creamy, like hummus.) Transfer to prepared baking sheet and spread into a 10-inch circle with a rubber spatula. Bake 15 minutes. Remove from oven and add desired toppings. Return to oven and bake an additional 10 minutes. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 41128,"Strawberry-Orange Fool 1 pound fresh strawberries, hulled, medium dice (about 3 cups) 2/3 cup granulated sugar 1 tablespoon orange-flavored liqueur 1 cup cold heavy cream Instructions: Blend 2 cups of the strawberries, and 1/2 cup of the sugar in a blender or food processor until smooth. Transfer to medium saucepan and cook over medium heat until bubbling and just thickened. Set aside to cool, then refrigerate and chill for about 1 hour. Stir in remaining 1 cup strawberries. In a medium clean, cold bowl, beat cream with the remaining 2 tablespoons of the sugar and liqueur until stiff peaks form. Fold the whipped cream into strawberry mixture. Chill fool until beginning to set, about 30 minutes. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 41129,"Spicy Artichoke Dip 2 tablespoons unsalted butter 1/2 red onion, cut in small dice 2 jalapenos, seeded, cut in small dice
1 teaspoon salt
Three 12-ounce jars artichoke hearts in water, drained
8 ounces cream cheese, cubed
1 cup sour cream
1 1/2 cups shredded jalapeno Jack cheese Instructions: Melt the butter in a large skillet or saute pan over medium-high heat. Add the red onions, jalapenos and salt and cook until the onions are soft and translucent, 5 minutes. Add the artichokes and cook until starting to fall apart, 8 to 10 minutes. Reduce the heat to medium and add the cream cheese, stirring until melted. Add the sour cream and Jack cheese and mix until well combined. Transfer the dip to a warmer or slow cooker to hold for serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 41130,"BBQ Chicken with Peach Barbecue Sauce 2 peaches, peeled, pitted and coarsely chopped 3/4 cup peach nectar 1/2 cup ketchup
1 tablespoon molasses
1 tablespoon white vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon adobo sauce from canned chipotles in adobo 1/4 teaspoon liquid smoke
6 chicken legs, leg and thigh attached 1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
Peach brandy, for basting Instructions: For the peach barbecue sauce: Combine the peaches, peach nectar, ketchup, molasses, vinegar, mustard, Worcestershire sauce and adobo sauce in a deep saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer for 20 to 30 minutes, until the sauce has thickened and the flavors have melded. Puree with an immersion blender and let cool. For the BBQ chicken: Prepare a grill for indirect cooking over medium heat. Rub the chicken legs with the oil and sprinkle with salt and pepper. Grill the chicken over indirect heat, turning occasionally, for 25 to 30 minutes, until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F. Baste the chicken periodically using a basting brush soaked in peach brandy; do not pour brandy directly over the grill. Ten to 15 minutes before the chicken is done, brush it generously with peach barbecue sauce. Just before removing the chicken from grill, brush a final time with barbecue sauce. Let the chicken rest for 10 to 15 minutes before serving. Serve with extra sauce on the side. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]

" 41131,"Rich Chocolate Caramel Cupcake 2 3/4 cups all-purpose flour 11/2 teaspoons baking soda 1/2 teaspoon salt 3/4 cup unsweetened cocoa powder 3/4 cup hot water 2 1/4 cups sugar 9 ounces unsalted butter, softened 4 large eggs 3/4 cup buttermilk 2 tablespoons vegetable oil 1 tablespoon vanilla extract Caramel Cream Center, recipe follows Ganache, recipe follows Prepared blue rock sugar, for garnish 6 ounces egg whites, from about 5 whole eggs 1/3 cup sugar 12 ounces to 1 pound unsalted butter, softened and cut into small pieces 1/2 teaspoon vanilla extract 1 batch Agave Caramel Sauce, recipe follows 1/2 cup water 1 ounce sugar (2 tablespoons) 1 1/2 teaspoons light agave nectar 5 ounces cream 2 tablespoons unsalted butter, softened 1/4 teaspoon vanilla extract 3 cups heavy cream 24 ounces bittersweet chocolate chips (recommended: Ghirardelli 60% cocoa bittersweet chocolate chips) Ice bath, in shallow bowl Instructions: Preheat the oven to 325 degrees F. Line 30 regular-size cupcake or muffin cups with paper cupcake liners or line 6 dozen (72) mini cupcake or mini muffin cups with mini cupcake liners. In a mixing bowl, combine the flour, baking soda, and salt. Sift the cocoa powder in a separate bowl. Whisk the hot water into the cocoa until smooth. In bowl of electric mixer, cream the sugar and butter well. Add the eggs, buttermilk, oil, and vanilla and mix until smooth. Add the dry ingredients to the wet ingredients and add the cocoa mixture. Beat just until smooth. Fill the cupcake liners 3/4-full and bake the regular-size cupcakes for 20 minutes, or until cooked through or bake the mini cupcakes for 19 minutes, or until cooked through. Remove the cupcakes from the pan and let cool completely. Fill with Caramel Cream Center and top with Ganache Frosting and the prepared blue rock sugar. Warm the egg whites and sugar over a double boiler, stirring the egg mixture until the sugar dissolves and the mixture feels warm to the touch. Remove from the heat and whip until medium-stiff peaks form. With the mixer running, gradually add the softened butter and vanilla until thick and smooth. Fold in the Agave Caramel Sauce until fully incorporated. Place the Caramel Cream Center in a pastry bag fitted with pastry tip and fill the cooled cupcakes. In a small saucepan, heat the water over high heat until hot but not boiling. Add the sugar and the agave and stir gently to dissolve. Bring the mixture to a boil, and heat to 330 degrees F, or to a warm brown color. Add the cream slowly, whisking constantly, the caramel will bubble and rise. Add the butter and continue whisking over the heat until the caramel is smooth. Remove from the heat and stir in the vanilla extract. Chill the mixture to thicken. In a saucepan, heat the cream to scald. Add the chocolate chips. Stir the mixture until smooth. Chill on the ice bath until a spreadable consistency, stirring frequently. Frost the filled cupcakes with the ganache and garnish with the prepared rock sugar. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 41132,"Herb-Roasted Turkey Breast Recipe : Food Network 1 whole bone-in turkey breast, 6 1/2 to 7 pounds 1 tablespoon minced garlic (3 cloves) 2 teaspoons dry mustard 1 tablespoon chopped fresh rosemary leaves 1 tablespoon chopped fresh sage leaves 1 teaspoon chopped fresh thyme leaves 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons good olive oil 2 tablespoons freshly squeezed lemon juice 1 cup dry white wine Instructions: Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan. In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan. Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41133,"Gazpacho, the Monday to Friday Way 3 scallions, cut into large pieces 2 large red bell peppers, cored, seeded and coarsely chopped 4 kirby cucumbers, peeled, seeded and coarsely chopped 1 clove garlic, peeled 4 cups tomato juice 2 tablespoons olive oil 1 to 2 tablespoons red wine vinegar Salt and cayenne pepper 1 cup cubed day old French or Italian bread optional For garnish, optional: sour cream, 1 kirby cucumber, peeled seeded and finely diced and mixed with 1 scallion, thinly sliced Instructions: In a food processor puree the scallions, bell peppers, cucumbers, garlic, tomato juice and olive oil. Add 1 to 2 tablespoons of vinegar and season to taste with salt and pepper. If you find the mixture too thin, add the cubed dried bread and puree gain until thick enough for your taste. Cover and refrigerate at least for 1 hour until serving time. Garnish with sour cream, cucumber and scallion. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 41134,"Cherry Couscous Pudding 1/2 cup milk 3 tablespoons sugar 1/4 cup dried cherries 1 vanilla bean, pulp scraped 1 1/2 cups steamed couscous 1 (8-ounce) container vanilla flavored yogurt 1/4 teaspoon ground cinnamon Instructions: Heat milk, sugar and cherries in medium saucepan over medium heat. Bring to simmer, remove from heat, cover and let steep for 10 minutes. Add pulp from vanilla bean to milk and whisk to combine. Pour mixture over couscous in bowl and add yogurt. Stir to combine. Divide evenly among 4 custard cups, sprinkle with cinnamon and refrigerate for 1 hour. ","[Riesling, Moscato, Vinho Verde, Sparkling Shiraz]" 41135,"Island Insanity Burger 1 slice fresh or packed in juice pineapple 1 frozen meatless soy burger patty (about 90 calories), thawed 1 tablespoon thick teriyaki sauce (20 to 25 calories per tablespoon) 1 slice fat-free Cheddar cheese 1 small light hamburger bun (about 80 calories) 2 thick slices tomato 1 leaf lettuce 1 tablespoon fat-free mayonnaise Instructions: Bring a skillet or grill pan sprayed with nonstick spray to medium-high heat. Place the pineapple in the skillet and cook until slightly blackened and caramelized, about 3 minutes per side. Set aside to cool. Add patty to the skillet and cook until hot, about 2 minutes per side. Place cheese slice on top of the patty while still in the skillet. Place the patty on the bottom 1/2 of the bun, and top with teriyaki sauce. Add pineapple, tomato, and lettuce. Spread the mayonnaise on the top half of the bun, and finish your burger off with the bun's top 1/2. Now CHOMP! ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Ros]" 41136,"Spiced Cherry Tomato Chutney 1 onion, finely chopped 2 cloves garlic, chopped 2 to 4 small red chilies, crumbled Large pinch coriander seeds, pounded 2 cloves, pounded 1/2 teaspoon nutmeg, pounded Small pinch cumin, pounded Olive oil 4 anchovy fillets 3 ounces ripe red cherry tomatoes, washed, whole 1 pound 4 ounces brown sugar 8 good lugs vinegar (preferably red wine) Salt and freshly ground black pepper Instructions: Slowly fry the onions, garlic and spices in a little olive oil soft and translucent. Add the anchovies and cherry tomatoes (which you can blanch and remove the skins first if you like.) Shake around and add the sugar, vinegar and salt and pepper at this point. Bring to the boil, stir and simmer gently for 30 minutes before seasoning well to taste and transfer to a few small, sterilized airtight jars, rather than a large one, and seal. If unopened, the chutney will improve in flavor and last up to a year in your cupboard. Once opened, keep in your refrigerator for 1 to 2 months.; ","[Rioja, Barbera, Tempranillo, Garnacha]" 41137,"Tamarind Chipotle-Rubbed Carnitas Tortas 1 1/2 pounds boneless pork butt 3 ounces tamarind paste 2 ounces brown sugar 1 ounce canned chipotle chiles 2 cups orange juice One 12.5-ounce bottle tamarind soda, such as Jarritos 1/2 pound lard One 15.5-ounce can black beans, drained and rinsed 2 tablespoons lard 1 cup mayonnaise 4 telera rolls, split 1 red onion, thinly sliced 2 avocados, sliced 1 bunch fresh cilantro, chopped Vegetable oil, for toasting sandwiches Instructions: For the carnitas: Cut the pork into 2-inch cubes and set aside. Add the tamarind paste, brown sugar and chipotles to a blender and puree until smooth. Rub the pork cubes with the marinade, then place in a pressure cooker along with the orange juice, tamarind soda and lard. Lock the pressure cooker according to the manufacturer's instructions and set to pressure cook on high for 1 hour. Follow the manufacturer's instructions for releasing the pressure, then let sit for 15 minutes. Remove the pork and let cool slightly, then shred with two forks. For the black beans: Fry the black beans in a saucepan with the lard, then transfer to a blender and pulse until coarsely blended. To serve: Spread a spoonful of mayonnaise on each roll, then add some refried beans on the bottom half of each. Top with the shredded carnitas, red onion, avocado, cilantro leaves and the top half of the roll. Heat a cast-iron skillet over medium-high heat. Add a thin layer of vegetable oil. Place the sandwiches in the skillet and use another cast-iron skillet to weigh down the sandwiches until crispy on the first side, about 2 minutes. Flip and repeat, about 2 minutes more.
","[Syrah, Tempranillo, Garnacha, Zinfandel]

" 41138,"Tofu Purses 1 package deep fried tofu purses, aka abura-age-dofu (available in Asian supermakets) 3 cups sushi rice, recipe follows 3 cups enoki mushrooms 3 cups scallions, sliced on the bias 3 cups carrots, julienne 3 cups sesame seeds, toasted Instructions: Follow the instructions on the package for the tofu purses and boil the individual packets for 5 minutes. Remove the packets from the boiling water and allow the packages to cool. Open the packages and remove the fried tofu pockets. Fold the mouths of the packages inward to about 1/4 depth of the pouch to make purses. Fill the purses with sushi rice and a variety of other vegetables and garnishes to suit your taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 41139,"Chestnut Honey-Baked Pears Stuffed with Mascarpone 4 ripe but firm bosc pears, stem intact 1 cup dry white wine 1/4 cup, plus 1 tablespoon chestnut honey 1/2 cup water 1 cinnamon sticks Zest of 1 lemon 1 1/2 vanilla beans, split 1/2 cup mascarpone cheese Instructions: Preheat oven to 350 degrees. Combine wine, 1/4 cup chestnut honey, water, cinnamon, and lemon zest in a medium saucepan. Scrape the seeds from the vanilla bean and add the seeds and the scraped bean to the pot. Bring to a simmer, stirring. Pour the poaching liquid into a baking dish just large enough to hold the pears. Keeping stems intact, remove the core from the pear using a melon baller (apple corer) entering through the base and removing only the woody core and seeds. Trim the skin off the base only of the pear and place upright in baking dish. Bake the pears about 25 to 35 minutes or until tender. You must baste the pears with the liquid every 5 to 7 minutes. The skins should be crinkly. Remove from oven and let cool in the liquid. Combine the mascarpone with the remaining 1 tablespoon chestnut honey. Using a pastry bag, fill each pear at its base with the mascarpone. Serve drizzled with poaching syrup. ","[Barolo, Barbaresco, Chianti Classico, Ribera del Duero]" 41140,"Grilled Artichokes with Honey-cl Dipping Sauce 4 medium artichokes 1 lemon, halved
1/2 cup mayonnaise
1 tablespoon cl sauce, such as Heinz 1 tablespoon honey
Kosher salt and freshly ground black pepper
Olive oil, for brushing Instructions: Cut 1/2 inch off the top of the artichokes. Then cut each artichoke in half vertically. Using scissors, trim the leaves of pointy ends. Carefully cut out and discard the fuzzy chokes in the center of each half. Rub the artichokes with lemon. Bring 2 inches of water to a boil in a large pot fitted with a steamer rack. Add the artichokes, cover, and steam until tender, about 30 minutes, adding more water if necessary. Set aside for 15 minutes to cool. In a bowl, stir together the mayonnaise, cl sauce, honey, 1/4 teaspoon pepper and a pinch of salt. Set aside. Prepare a grill for medium-high heat. Brush the steamed artichokes with olive oil and sprinkle with salt and pepper. Grill, cut-side down, until nicely charred, 4 to 5 minutes. Serve with the dipping sauce. ","[Rioja, Barbera, Tempranillo, Garnacha]" 41141,"Ham and Brie Crepes 2 large eggs 1/2 cup milk, or more as needed 1/2 cup club soda Kosher salt 3 tablespoons unsalted butter, melted, plus 3 tablespoons unsalted butter for cooking the crepes 1 cup all-purpose flour 8 slices French ham 12 ounces Brie, sliced 1/2 cup olive oil, plus more for cooking 4 large eggs 1/2 shallot, minced 1/2 cup Champagne vinegar 1 tablespoon Dijon mustard 3 cups mesclun greens Instructions: For the crepes: Add the eggs, milk, club soda and a pinch of salt to a blender and process until completely combined. Pour in the 3 tablespoons melted butter, then add the flour and blend until smooth. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, add a little more milk. Let the batter sit for at least 30 minutes before using. Melt about 1/2 teaspoon butter in a small nonstick saute pan over medium heat. The butter should coat the bottom of the pan; if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will). Fill a 2-ounce ladle almost to the top with batter and pour it into the preheated pan, tipping and rolling the pan as you ladle the batter to evenly cover the bottom. This will take a little practice; even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on. When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process until all the batter is used, wiping the pan with your paper towel or melting a little more butter in the pan as needed. For the ham and Brie crepes: Preheat the oven to 300 degrees F. Divide the ham and cheese evenly among 8 crepes (save the remaining crepes for another use). Roll each crepe and place on a sheet pan fitted with a rack. Bake to melt the cheese and warm the ham, 6 to 8 minutes. Heat a nonstick skillet over medium-high heat and add olive oil to coat. Crack the eggs in the skillet (you can do this in batches if you prefer). Cook until the whites are just set, a minute or two. Remove from the heat and set aside. Whisk to combine the shallots, vinegar, Dijon, and 1/2 cup olive oil in a medium bowl. Dress the greens lightly and set aside. Plate 2 crepes on each of 4 serving plates and top each with 1 egg and a handful of the dressed greens. Enjoy!
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 41142,"Peach and Blueberry Cobbler Crumble 2 pounds firm, ripe peaches (6 to 8 peaches) 2 teaspoons grated lemon zest 2 tablespoons freshly squeezed lemon juice 1/2 cup granulated sugar 1/4 cup all-purpose flour 1 cup fresh blueberries (1/2 pint) 1 cup all-purpose flour 1/3 cup granulated sugar 1/4 cup light brown sugar, lightly packed 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/4 pound (1 stick) cold unsalted butter, diced Instructions: Preheat the oven to 350 degrees F. Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature. If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 41143,"Cooked Tomatillo Salsa with Arbol Chiles 1 tablespoon vegetable oil 3-4 large cloves garlic, minced 1 medium white onion, finely chopped 3-4 Arbol, chiles finely chopped (approximately 1 tablespoon) 1 pound drained cooked or canned tomatillos 1 cup chicken broth 1 teaspoon sugar 1/2 teaspoon salt 1/2 cup fresh coriander leaves, chopped Instructions: You will need a large skillet or heavy saucepan and either a blender or food processor. Heat the oil in a large heavy skillet or saucepan over medium high heat. Add garlic and onion and cook, stirring occasionally, until onion is transparent. Add chiles and cook for one minute more. Add tomatillos, then pour in broth and add sugar and salt. Bring to a boil, lower heat and gently simmer uncovered for thirty minutes. Remove from heat and let cool. Taste for salt and adjust if necessary. You can either mash the tomatillos with a fork to produce a coarse-textured salsa, or transfer the sauce to a food processor or blender to be briefly processed to a smooth texture. Transfer sauce to a serving dish and just before serving, stir in coriander leaf. ","[Rioja, Tempranillo, Garnacha, Barbera]" 41144,"Saucy Eggplant Patty Tower 2 frozen meatless hamburger-style patties with about 100 calories each 1 eggplant, about the width of the patties 1/2 cup canned crushed tomatoes 1/4 teaspoon Italian seasoning Chopped fresh basil, for garnish Instructions: Bring a large skillet sprayed with nonstick spray to medium heat on the stove. Remove the ends of the eggplant. Cut three 3/4-inch-wide eggplant slices. Pat dry, if needed. Save the rest for another use. Place the eggplant slices and patties in the skillet and cook for 3 to 5 minutes; flip, and cook for an additional 3 to 5 minutes, until fully cooked. Meanwhile, to make the sauce, combine tomatoes with Italian seasoning in a microwave-safe bowl. Cover and microwave for about 30 seconds, until hot. Mix well. If you like, add additional Italian seasoning, to taste. Plate one eggplant slice and top with a spoonful of sauce; evenly top with a burger patty. Alternate layering the remaining eggplant slices and burger patty, adding a spoonful of sauce in between each layer. Cover your \tower\ with all of the remaining sauce. Garnish with basil. Grab a fork and knife and dig in! ","[Barolo, Barbaresco, Chianti, Valpolicella]" 41145,"Gluten-Free Pie Dough 3 ounces sweet rice flour 2 ounces sorghum flour 2 ounces corn flour 2 ounces potato starch 1 teaspoon xanthan gum 1 teaspoon guar gum 1/2 teaspoon salt 4 ounces unsalted butter 2 ounces leaf lard Instructions: Put the sweet rice flour, sorghum flour, corn flour and potato starch in a large bowl and whisk to combine. Add the xanthan gum, guar gum and salt.
Cube the butter and leaf lard into 1-inch pieces. Lay them gently on the flours. Put the bowl in the freezer for 15 minutes.
Working quickly, take the bowl out of the freezer. Using a pastry blender or your hands, work the butter and leaf lard into the flours, coating the fat, until the butter and leaf lard are the size of peas. Don't go too far. You still want to see the fats in the flours.
Pour 3 ounces cold water onto the mixture. Stir gently with your hands. You are looking for the flours and fats to be just wet enough that they stick together when pinched. You might need to add an additional tablespoon or two water, depending on the day. If you add a bit too much water, that's okay. A wet dough is better than a dry dough.
Bring the dough together into a ball. Gently flatten it into a disc. Wrap it in plastic wrap.
Refrigerate the dough for at least 1 hour.
Place the disc of dough between two pieces of plastic wrap (you can also use wax paper or parchment paper). Working from the center outward, gently roll out the dough into a 10-inch circle.
Remove the top layer of plastic wrap and gently fit the pie dough into a 9-inch pie pan. Settle it in gently. Don't stretch or push it around too much. Remove the second piece of plastic wrap. If the dough breaks, take small pieces of the dough and fill in any holes, smoothing the dough with slightly moistened fingers. Crimp the edges.
Put the pie pan in the refrigerator for at least 30 minutes.
Preheat the oven to 400 degrees F.
Place a buttered piece of foil on the pie dough, nestling it gently against the sides. Fill the foil with dried beans or pie weights.
Bake the pie dough for about 20 minutes. Remove the beans and aluminum foil and return the pie dough to the oven for an additional 8 minutes.
You now have a blind-baked pie crust, ready to finish with pumpkin filling. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41146,"Souffle a la Fraise (Strawberry Souffle) 1 cup frozen strawberries 1 cup water 1 cup sugar 4 drops vanilla extract 2 cups milk 3 egg yolks 1 tablespoon flour 1 tablespoon cornstarch 1/2 cup granulated sugar 3 egg whites 1 pinch salt 1 cup cubed sponge cake 6 fresh strawberries 6 mint leaves Instructions: Place the frozen strawberries in a pot with the water, 1/2 cup of sugar and 2 drops of vanilla extract. Bring to a high boil. Turn off heat and cover with a lid. In the meantime, bring the milk to a simmer with 2 drops of vanilla extract. Place the egg yolks in a bowl, add 1/2 cup of granulated sugar and whisk well until it becomes pale in color, then add the sifted flour and cornstarch. Pour the hot milk over the egg mixture slowly to temper, then place everything back in the pot. Cook on medium heat while mixing until it thickens. Transfer to another bowl and cover with a plastic film, let cool. When the strawberries are thawed and slightly melted, remove the lid from the pot, put the flame on high and cook off the water until it becomes a thick puree, reserve and let cool. When they are both cooled, mix the pastry cream and the strawberry puree together. Prepare the souffle mold by buttering the inside and then coating with sugar. Make sure not to touch the inside once it's coated with sugar or the souffle batter will stick. Set aside until needed. Place the egg whites in a bowl, add a small pinch of salt and beat up until it gets fluffy and white, add half the sugar. Whisk until it becomes very stiff but not too stiff and grainy. Add the remaining sugar and mix well. Fold the egg whites in a white pastry cream mixture delicately until well incorporated. Place half the souffle batter in the buttered/sugared oven-proof dish, then the cubed sponge cakes and finish with the remaining souffle batter on top. Place the whole dish in another oven-proof pan filled with hot water (this is called the bain-marie cooking method). Place in a preheated 400 degree oven and cook until the souffle rises and its top becomes slightly brown (approximately 10 to 15 minutes. The inside should still be slightly undercooked.) Remove and serve immediately. Decorate with fresh strawberries and a mint leaf. It is a good idea to serve with a strawberry or a vanilla sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 41147,"Lunch Kiddie Kebab 12 slices sandwich bread 1/2 cup creamy peanut butter
1/2 cup strawberry jelly
1 banana, thinly sliced (24 slices)
24 blackberries
Instructions: Assemble 4 double-decker peanut butter and jelly sandwiches, with a slice of bread separating the peanut butter and jelly (each sandwich will use 3 slices of bread). Using a serrated knife, remove the crusts from the sandwiches and discard. Gently slice each sandwich into six 1-inch squares. Gently slide 1 cube of sandwich onto an 8-inch wooden skewer. Place 1 slice of banana and 1 blackberry above the sandwich. Repeat this process three more times, until 4 cubes of sandwich, 4 banana slices, and 4 blackberries are used, being sure to cover the pointed end of the skewer with a blackberry. Assemble 5 more skewers and place on a serving platter. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 41148,"Marsala Sauce 3 tablespoons olive oil 1/4 cup onion, diced 1 tablespoon garlic, chopped 1/2 pound mushrooms, sliced 3 tablespoons flour 1/2 cup Marsala wine 1 1/2 cups beef stock Salt and pepper, to taste Instructions: Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended. ","[Chianti, Barolo, Rioja]" 41149,"K and C Thumbprint Cookies 1/2 cup sugar 1/2 cup fresh cranberries 2 sprigs fresh thyme 1 1/2 cups good-quality orange marmalade 1 tablespoon orange liqueur, such as Grand Marnier 1 stick (1/2 cup) unsalted butter, softened 1/2 cup grated Parmesan 1/4 teaspoon cracked black pepper 2 egg yolks 1 cup all-purpose flour Instructions: Preheat the oven to 350 degrees F. Line a sheet tray with parchment paper or silicone mat.
Start by making the marmalade. Combine the sugar and 1/2 cup water in a heavy-bottomed saucepan and bring to a boil over medium-high heat. Add the cranberries and thyme sprigs and continue simmering until the cranberries have softened, about 10 minutes. Remove from the heat and remove the thyme sprigs. Stir in the orange marmalade and add the orange liqueur. Return to the heat and bring to a simmer for 5 minutes. Remove from the heat and let the marmalade cool.
Meanwhile, make the cookie dough. In a large mixing bowl or a stand mixer, cream together the butter, Parmesan, pepper and egg yolks. Mix in the flour slowly until a soft dough forms and pulls away from the sides of the bowl.
Using a 2-ounce cookie scoop, portion the dough evenly onto the prepared sheet tray. Use your thumb or something similar in size (like a teaspoon measure) to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of the marmalade. Bake until the cookies begin to turn golden brown, 20 to 22 minute. Remove from the sheet tray to cool on wire rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41150,"Shrimp with a Yuzu Dressing 8 ounces beer (preferably a pilsner or lager) 2 ounces vodka 1/4 cup soda water, plus a little extra if needed 1 1/2 cups all-purpose flour, plus a little extra if needed 1 teaspoon hot paprika 1 teaspoon baking soda 1/4 cup mayonnaise 1/4 cup yuzu juice 1 tablespoon Dijon mustard 1/4 teaspoon paprika A few grates of zest from 1 lemon 1 quart vegetable oil, for frying 2 heads Bibb lettuce, leaves separated 1 large lemon, cut into VERY thin slices with a mandoline, seeds removed 4 to 6 sprigs fresh basil, slightly stemmed Kosher salt 1 1/2 pounds small shrimp, such as rock shrimp, peeled and deveined Instructions: For the batter: Combine the beer, vodka and soda water in a medium bowl. Slowly whisk in the flour, paprika and baking soda. The batter should be fairly thick but also easy to stir. If a little loose, whisk in a little more flour. If too thick, add a splash of soda water. Do not overmix. Set aside on the counter for 15 to 20 minutes. For the yuzu dressing: In a medium bowl, whisk together the mayonnaise and yuzu juice. Whisk in the mustard, paprika and lemon zest and set aside. For the shrimp: Pour the oil into a heavy-bottomed pot. Heat the oil to 320 degrees F, using a deep-frying thermometer to monitor the temperature. Put a wire rack into a rimmed baking sheet. Arrange the Bibb lettuce in an overlapping circle in a large shallow serving bowl or platter. Once the oil reaches 320 degrees F, add the lemon slices and fry until crispy and lightly browned, 2 to 3 minutes. Transfer to the rack over the baking sheet with a slotted spoon. Fry the basil (take care as it can splatter when it hits the oil) until crispy, 1 to 2 minutes. Transfer to the same rack. Season with salt. Raise the oil temperature to 350 degrees F. Add the shrimp to the batter to coat. Transfer the shrimp to the oil in batches with a slotted spoon, holding the spoon just over the oil and carefully dropping them in one by one to prevent clumping and splashing. Fry each batch until golden brown, 2 to 3 minutes, then transfer them to the rack; raise the oil temperature back to 350 degrees F between batches. Drizzle the shrimp with some of the yuzu sauce and immediately spoon the shrimp into the center of the bowl of lettuce. Sprinkle with the fried lemon and basil leaves. Top with the remaining yuzu dressing to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41151,"Sage Sausage Bites with Balsamic Apricot Dip 1 tablespoon evoo -- extra-virgin olive oil, 1 turn of the pan 1/2 onion, chopped 1 1/4 pounds bulk Italian sweet sausage meat 3 tablespoons chopped fresh sage, 4 or 5 sprigs, slivered 1/4 cup balsamic vinegar, eyeball it 1 cup apricot all-fruit spread or, apricot preserves 1/2 cup spicy brown mustard 1 cup Italian bread crumbs, a couple of handfuls Italian beer (Moretti, Peroni)
wines (chianti classico, primitivo, nero d'avola) San Pelligrino water and sliced citrus fruit Instructions: Preheat a small pot over medium heat and the oven to 425 degrees F. To the pot, add oil and onion. Saute the onion for 1 minute. In a mixing bowl, combine sweet sausage and chopped sage. Next, add balsamic vinegar to onion and reduce by half, 1 minute. Remove vinegar from heat and combine with apricot all-fruit spread or preserves and spicy mustard. Stir until mustard is fully incorporated. Dip will be glossy and brown in color. Add 2 tablespoonfuls of apricot dip to bulk sausage and mix. Form meat into bite size nuggets, coat in bread crumbs then place on nonstick cookie sheet. Recipe will make 20 to 24 pieces. Bake 15 to 17 minutes, until evenly browned, turning occasionally. Drain, then serve with party picks for dipping with remaining balsamic apricot mustard dip. ","[Chianti Classico, Primitivo, Nero d'Avola]

" 41152,"Whole Grilled Zucchini with Basil Vinaigrette 2 medium zucchinis 1/4 cup fresh basil leaves, roughly torn 1/4 cup extra-virgin olive oil 3 tablespoons white wine vinegar 1/4 cup minced fresh chives
Kosher salt Instructions: Preheat an outdoor grill to medium heat. Put the zucchini on the grill and cover. Cook, turning every 5 minutes, until slightly charred all over and tender when poked with the tip of a paring knife, 15 20 minutes. Remove to a cutting board and let cool slightly, about 5 minutes. Meanwhile, combine the basil, oil, vinegar and 1 teaspoon salt in a small bowl and whisk until combined. Slice the zucchini into 1/4-inch slices, arrange on a plate, drizzle with the vinaigrette and sprinkle with the chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 41153,"Marzipan Figures Marzipan Food colors Melted chocolate, optional Instructions: This is a \recipe\ that will let you explore your creative talents. Kids of all ages can participate so gather around the dining table and have fun!
The process is simply molding things between your fingers or using the palms of your hands. Try a few methods to find what works best for you. Have fun making different shapes. Some of the things I made included an apple, pumpkin, baby, dog eating a bone, whale, apricots, and an ear of corn, Try to give your figurines animated faces or crazy features.
You can buy tools for working with marzipan and molds for molding these figures. You can also use an airbrush, if you have one, to get a more refined look. Use a small paintbrush dipped in food colors to paint on the eyes, hair, stem, etc. You can also use meted chocolate as a paint. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 41154,"Red Tini Ice 1 bag frozen strawberries 1 to 2 cups vodka 1 can energy drink Instructions: In a blender, add ice, frozen strawberries, vodka, and energy drink. Blend until smooth and serve. ","[Ros, Moscato, Prosecco]" 41155,"Apple Cheddar Cupcakes with Jalapeno-Apple Filling topped with Vanilla Butter Frosting 1 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 3 tablespoons butter, at room temperature 1/2 cup granulated sugar 1/4 cup plus 2 tablespoons brown sugar, packed 1 large egg 1 teaspoon vanilla extract 3/4 cup applesauce 1 cup peeled and diced apples Crumble Topping, recipe follows Vanilla Butter Frosting, recipe follows Jalapeno-Apple Filling, recipe follows Cheddar flavored potato chips, crushed 1/2 cup all-purpose flour 1/3 cup light brown sugar 1/4 cup chopped nuts (walnuts or pecans) 1/2 teaspoon ground cinnamon 4 tablespoons butter, at room temperature 3 cups powdered sugar 1 teaspoon salt 2 teaspoons vanilla extract 6 tablespoons unsalted butter, at room temperature 4 to 5 tablespoons sour cream 3 to 4 apples, peeled and finely chopped 1/2 cup brown sugar, packed 4 tablespoons butter 2 teaspoons ground cinnamon 1 to 2 tablespoons cornstarch, if needed 1 to 2 teaspoons seeded and finely diced jalapeno Instructions: Preheat the oven to 350 degrees F. Line muffin pans with 16 to 17 cupcake liners.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Set aside.
In a medium bowl, beat the butter and sugars until light and fluffy. Add the egg and then the vanilla extract. Beat until they are well combined. Add half of the dry ingredients, alternating with the applesauce. Mix just until combined. Fold the diced apples into the batter.
Fill the cupcake liners about half full with batter. Sprinkle about 1 tablespoon of the Crumble Topping into each batter-filled liner. Bake until a wooden toothpick inserted in the center comes out clean, about 15 minutes. Transfer the pans to wire racks to cool completely before assembling the cupcakes. To assemble: Place the Vanilla Butter Frosting in a pastry bag fitted with a closed-star tip. Pipe frosting around the outside rim of the cupcakes, creating a well in the center. Place about 1/2 teaspoon of the Jalapeno-Apple Filling in the well. Finish the cupcakes by rolling the edges in the crushed cheddar potato chips. In a small bowl, combine the flour, brown sugar, nuts and cinnamon. Then add the softened butter. Mix together with a fork or your fingers until everything is well combined. Put the powdered sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low for 10 seconds. Add the vanilla extract, butter and 4 tablespoons sour cream. Mix on low for 30 seconds. Scrape down the sides of the bowl and beat on medium-high speed until creamy. Add the remaining tablespoon sour cream if necessary to bring the frosting to spreading consistency.
Place the apples in a medium saucepan on the stove. Add the brown sugar, butter, cinnamon and 3 tablespoons water; bring to a boil over medium-high heat. Boil for about 1 minute, and then reduce the heat to a simmer until the filling thickens. If needed, gradually add the cornstarch and whisk after each addition. After the mixture thickens, remove the pan from the heat and add the jalapeno. Let cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41156,"Baked Spinach Butter Oysters 8 oysters 1 stick butter 1 cup cleaned and chopped fresh baby spinach 1 tablespoon minced garlic Spice Mix, recipe follows 1 teaspoon granulated garlic 1 teaspoon coarse ground black pepper 1 teaspoon white pepper Instructions: Shuck oysters. Top each oyster with 1 tablespoon butter and sprinkle with spinach, garlic, and pinch of Spice Mix. Grill over high heat until oysters curl. Combine ingredients. ","[Chardonnay, Sauvignon Blanc, Riesling]" 41157,"One Recipe, Two Meals: Creamy Chicken Pasta Kosher salt and freshly ground black pepper 12 ounces mafalda pasta, or any small curly pasta 2 tablespoons extra-virgin olive oil
2 chicken breast cutlets 2 medium carrots, thinly sliced 1/3 cup thinly sliced red onion 1 bunch asparagus, cut into 2-inch pieces (ends trimmed and discarded) 3 cloves garlic, minced 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups milk 1/4 cup grated Parmesan
1 shot vodka Fresh parsley leaves, for garnish Instructions: Bring a large pot of salted water to a boil. Cook the pasta until it reaches al dente, according to the package directions. Heat 1 tablespoon of the oil in a large skillet over medium heat. Sprinkle the chicken on both sides with salt and pepper. Sear the chicken, covered, for 5 minutes. Flip and sear another 5 minutes, covered. Remove the chicken from the pan and set aside to rest. After a few minutes, give the chicken a good chop. Back in the skillet, add the remaining tablespoon oil. Add the carrots and cook, stirring, until they start to soften, about 4 minutes. Add the onions and asparagus and cook, stirring, until the asparagus is crisp-tender, another few minutes. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Season the veggies with a pinch of salt and pepper and reduce the heat the low. In the meantime, melt the butter in a small saucepan. Once the foaming subsides, add the flour and whisk until the color changes from cream to a golden brown, just a few minutes. Slowly add the milk, continuing to whisk over medium heat, until it becomes a bit thicker and creamier. Now, add the Parmesan and a good pinch of salt. Keep whisking until the cheese is melted and the sauce is good and creamy. Taste it and add more salt if needed. Ladle out about 2/3 cup cream sauce and add it to 1 cup cooked pasta, tossing to coat. Divide between 2 kids' plates and top with chopped chicken and extra Parmesan. Done! (Feel free to sprinkle the veggies on the kids' plates, if they'll remotely let you.) Now, back to the cream sauce: stir in the vodka and let it simmer for a couple of minutes. For your adult plates, serve the creamy pasta with chicken and a good helping of cooked veggies. Garnish with extra Parmesan and fresh parsley. Eat! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 41158,"Mango Meringue Pie with Candied Chiles 1 3/4 cups sugar Finely grated zest and juice of 1 lime 1 red jalapeno pepper, thinly sliced into rounds 1 1/3 cups finely ground vanilla wafer cookies (about 40 cookies) 5 tablespoons unsalted butter, melted and cooled 1/4 cup fresh orange juice 1 1/4-ounce packet unflavored gelatin powder 2 ripe mangoes, pitted, peeled and cut into chunks (or 2 cups thawed frozen mango chunks) 1 teaspoon pure vanilla extract 1 1/2 teaspoons salt 1 cup sugar 1 teaspoon cornstarch 1 teaspoon cream of tartar 5 large egg whites Instructions: Make the topping: Combine 1 cup sugar, the lime zest, lime juice and 1 cup water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Add the jalapeno slices, reduce the heat to medium and cook, stirring occasionally, until tender, about 10 minutes. Remove from the heat and let the jalapeno cool in the syrup, at least 1 hour. Strain the jalapeno; reserve the syrup. Spread 1/2 cup sugar on a small plate. One at a time, toss half of the jalapeno slices in the sugar until lightly coated. (Set the remaining jalapeno slices aside.) Let the sugared jalapeno slices dry until hardened, at least 4 hours or overnight. Make the crust: Preheat the oven to 350 degrees F. Pulse the remaining 1/4 cup sugar and 2 unsugared jalapeno slices in a food processor until ground. Add the cookie crumbs and butter and pulse to combine. Press into the bottom and up the side of a 9-inch pie plate. Bake until golden brown, 12 to 14 minutes. Transfer to a rack to cool completely. Make the filling: Combine the orange juice and gelatin in a small microwave-safe bowl and set aside to soften, about 5 minutes. Puree the mangoes in a blender until smooth, about 1 minute. Add the reserved jalapeno syrup, the vanilla and 1 teaspoon salt and puree until smooth. Microwave the juice-gelatin mixture until just hot and liquefied, about 30 seconds. Stir to make sure the gelatin is dissolved, then add to the mango mixture in the blender and puree until smooth. Strain the mango mixture through a fine-mesh sieve into a bowl, then pour into the cooled crust. Press a sheet of plastic wrap onto the surface to prevent a skin from forming. Refrigerate until set, at least 6 hours or overnight. Make the meringue: Combine the sugar, cornstarch, cream of tartar, egg whites and the remaining 1/2 teaspoon salt in a large heatproof bowl. Set the bowl over a medium saucepan of simmering water (do not let the bowl touch the water) and cook, stirring constantly, until the sugar dissolves and the egg whites are hot to the touch, 3 to 4 minutes. Remove the bowl from the water and beat with a mixer on medium-high speed until the mixture is light and fluffy and stiff peaks just form, about 2 minutes. Finely chop the remaining unsugared jalapeno slices and combine with a large spoonful of the meringue in a small bowl. Add to the remaining meringue and whisk to combine. Transfer to a piping bag fitted with a large open star tip. Pipe the meringue on top of the pie to make a dome with spiky peaks. Lightly brown the meringue with a kitchen torch and top with the reserved sugared jalapeno slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41159,"Philly Cheesesteak Kebabs 2 1/2 pounds sirloin steak, trimmed and cut into 1-inch cubes 1/4 cup extra-virgin olive oil 2 cloves garlic, minced 1 teaspoon dried Italian seasoning Kosher salt and freshly ground pepper 1 sweet onion, cut into 1-inch pieces 1 large green bell pepper, seeded and cut into 1-inch pieces 8 ounces button mushrooms, trimmed and halved (or quartered if large) Vegetable oil, for the grill 3/4 cup yellow cheese sauce (such as Cheez Whiz) Hoagie rolls, sliced hot cherry peppers and hot sauce, for topping Instructions: Toss the steak with 2 tablespoons olive oil, the garlic, 1/2 teaspoon Italian seasoning, 1 1/4 teaspoons salt and a few grinds of pepper in a medium bowl. Let marinate 30 minutes at room temperature. Meanwhile, preheat a grill to medium high. Toss the onion, bell pepper and mushrooms with the remaining 2 tablespoons olive oil and 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Thread the steak and vegetables onto ten 12-inch skewers.
Brush the grill grates with vegetable oil. Grill the kebabs, turning often, until well-marked, 5 to 7 minutes. Remove to a platter. Microwave the cheese sauce in 30-second intervals until pourable. Drizzle over the kebabs. Serve in rolls with cherry peppers and hot sauce.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 41160,"Avocado and Orange Salad with Honey and Ginger Dressing 4 oranges, preferably seedless 1 tablespoon finely chopped fresh ginger 3 tablespoons mayonnaise 1 teaspoon Dijon mustard 2 teaspoons honey Kosher salt and freshly ground black pepper 2 medium shallots, finely chopped 1 to 2 tablespoons extra-virgin olive oil 2 avocados 1 tablespoon chopped fresh mint leaves, plus whole leaves for garnish 1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish 4 whole leaves Boston lettuce, washed and dried well 4 while leaves red leaf lettuce, washed and dried well Sliced pickled ginger, optional Instructions: Segment and juice 3 of the oranges in the following way: Cut both ends off 1 of the oranges and place it, cut side up, on a cutting board. Using a sharp, flexible knife, cut the skin and white membrane from the orange. Use a sawing motion and cut from top to bottom following the contours of the orange. Free the orange segments by cutting along the seams that separate them from each other. Do this over a bowl to collect any juices. Reserve the segments separately and squeeze what's left of the orange over the bowl to collect the juice. Do the same with the remaining 2 oranges. Strain the juice into a measuring cup: You should have about 3/4 cup; if not, juice the remaining orange and add as much as needed.
Combine the ginger, mayonnaise, mustard, and honey with 1/2 cup of the orange juice in a small bowl. Season with salt and pepper, to taste.
In a small bowl, combine half of the chopped shallots with 3 tablespoons of the remaining orange juice. Whisk in the olive oil and season with salt and pepper.
Cut the avocados lengthwise up to the large pit in the middle. Gently twist apart the 2 halves and remove the pit. Wedge a teaspoon between the skin and the flesh and remove the flesh in 1 piece. Cut the avocados into 1-inch pieces and put them into the bowl with the honey-and-ginger dressing. Add the remaining shallots, the chopped mint and the chopped cilantro, and mix together lightly so as not to break up the avocado.
When ready to serve, set aside 8 orange segments. Toss the rest with the whole lettuce leaves and just enough of the orange-and-olive oil vinaigrette to coat. Divide the lettuce and oranges among 4 plates. Spoon some avocado onto each plate (there will be some dressing left in the bowl). Top with the reserved orange segments and drizzle any remaining honey-and-ginger dressing over the salad. Garnish with whole mint and cilantro leaves, and, if you like, some pickled ginger. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 41161,"Grilled Scallion Skewers 20 scallions 2 teaspoons olive oil Instructions: Preheat the grill or a grill pan. Cut the roots and tops off of the scallions so you have the bulb plus 1-inch of the green left. Reserve the scallion tops for future use. Make a few slices into the green part of the scallion so it sprays out a little. Thread the scallions onto the skewers, brush with oil, and grill over a medium heat for about 10 minutes, turning once or twice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 41162,"Spinach and Turkey Patties with Spiced Carrots 3 6-inch pitas, quartered 1/4 red onion, roughly chopped 1 1/4 pounds ground turkey 1 10-ounce package frozen chopped spinach, thawed and squeezed dry 2 teaspoons ras el hanout (Moroccan seasoning) Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1 teaspoon coriander seeds 1 pound carrots, thinly sliced on the diagonal 1/3 cup chopped fresh cilantro, plus more for topping Juice of 1/2 orange 1/4 cup plain whole-milk yogurt, stirred Instructions: Preheat the broiler. Process 2 pita quarters in a food processor to make coarse crumbs. Add the red onion and pulse until finely chopped. Add the turkey, spinach, ras el hanout, 1 teaspoon salt and a few grinds of pepper; pulse until combined. Form the mixture into twelve 4-inch-long, 1/2-inch-thick oval patties on a baking sheet. Brush the patties with 1 tablespoon olive oil; season with salt and pepper. Broil until lightly golden and cooked through, about 6 minutes. Meanwhile, crush the coriander seeds with the flat side of a knife. Heat a large nonstick skillet over medium-high heat; add the remaining 2 tablespoons olive oil. Add the carrots and coriander and cook, stirring occasionally, until the carrots are tender, 7 to 9 minutes. Remove from the heat and stir in the cilantro and orange juice; season with salt and pepper. Divide the turkey patties, carrots and the remaining pita quarters among plates. Top the patties with the yogurt and sprinkle the dish with more cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 41163,"Coconut-Curry Mussels 2 stalks lemongrass 4 tablespoons vegetable oil 2 medium red onions, thinly sliced 6 cloves garlic, thinly sliced 6 tablespoons chopped peeled ginger 1/4 cup green curry paste 2 15-ounce cans coconut milk 4 tablespoons fish sauce 6 pounds mussels, scrubbed and debearded 4 limes, halved 1 cup chopped fresh cilantro Crusty bread, for serving (optional) Instructions: Trim the lemongrass, leaving 6 inches at the root end; discard the tops. Smash the stalks with the flat side of a knife and cut into 1-inch pieces. Heat 2 tablespoons vegetable oil in each of 2 large pots over medium-high heat. Add 1 sliced onion to each and cook, stirring, until soft, about 5 minutes. Add half each of the garlic, lemongrass, ginger and curry paste to each pot and cook, stirring, until golden, about 2 minutes. Add 1 can coconut milk, 2 tablespoons fish sauce and 1/4 cup water to each pot and bring to a simmer. Divide the mussels between the pots; cover and cook, stirring occasionally, until the mussels open, about 8 minutes. (Discard any that do not open.) Add the juice of 2 limes to each pot, then add the lime halves. Stir 1/2 cup cilantro into each. Serve with bread, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 41164,"Indian Spiced Mini Donut Muffins 1/3 cup butter 1/2 cup sugar 1 egg 1 1/2 cups Gold Medal? all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/2 cup milk 1 cup sugar 1 teaspoon ground cinnamon 1 teaspoon garam masala 1/4 teaspoon ground cardamom 1/2 cup butter, melted Instructions: Preheat oven to 350 degrees F. Grease 24 mini muffin cups. In large bowl, beat 1/3 cup butter, 1/2 cup sugar and the egg with electric mixer on medium speed until blended. In medium bowl, mix flour, baking powder, salt, nutmeg and ginger. Add alternately with milk to butter mixture. Divide batter evenly among muffin cups. Bake 15 to 18 minutes or until light golden brown. Cool 5 minutes. Remove from pan. In large food-storage plastic bag, mix 1 cup sugar, the cinnamon, garam masala and cardamom. Roll hot muffins in melted butter, then toss in sugar mixture to coat. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 41165,"Roasted Potato Skins with Horseradish Cream 3 large russet potatoes, scrubbed and dried, about 1 1/2 pounds Olive oil spray Kosher salt Freshly ground black pepper 1/2 cup low-fat cottage cheese 2 tablespoons light sour cream 2 tablespoons prepared horseradish 2 tablespoons chopped fresh chives Instructions: Preheat oven to 425 degrees F. Cut each potato, lengthwise, into 8 wedges. Trim all but 1/4-inch of the potato flesh with a pairing knife. Lay the skins on a baking sheet, skin side down , and spray the flesh side with the olive oil spray. Season with salt and pepper, to taste. Roast until golden and crispy, about 35 minutes. Meanwhile, puree the cottage cheese, sour cream, and horseradish in a blender. Transfer to a small serving bowl and season with salt and pepper, to taste. Sprinkle chives on top. Put hot potato wedges on a platter with the bowl of horseradish cream. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41166,"Death By Chocolate 2 cups heavy cream 1 teaspoon almond extract 1/4 cup confectioners' sugar 1 recipe Decadent Brownie, room temperature, recipe follows 1 recipe Chocolate Pudding, room temperature, recipe follows 5 (1.4-ounce) bars chocolate covered toffee 1 1/4 sticks unsalted butter, plus more, softened, for pan 1 cup unsweetened natural cocoa powder 1/2 teaspoon fine sea salt 1 1/3 cup sugar 1 1/4 teaspoon pure vanilla extract 2 large eggs, at room temperature 2/3 cup all-purpose flour 1 1/2 cups semisweet chocolate chips 3/4 cup sugar 1/2 cup cocoa powder 1/3 cup all-purpose flour 2 eggs 4 egg yolks 2 cups milk, divided Instructions: Special equipment: 1 (12 to 16 cup) glass trifle bowl or 12 to 16 individual small trifle bowls Whip the cream until stiff peaks are just about to form. Whip in the almond extract and confectioners'sugar until peaks form. Make sure not to over whip, the cream will then become lumpy and butter-like. When completely cool, use your hands to crumble the brownies into smaller pieces. In a glass trifle bowl, layer in the following order: crumbled brownies, about 1 1/2 cups pudding, 1 1/2 crumbled toffee bars, about 1 3/4 cups whipped cream. Repeat the layers in the same order. Save the last 2 toffee bars to crumble and sprinkle on top before serving. For individual small trifle bowls, layer in the following order: crumbled brownie, pudding, crushed chocolate covered toffee bars and whipped cream. Garnish with more crumbled toffee bars. Repeat with remaining ingredients. Preheat your oven to 325 degrees F. For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water. While the butter is melting, whisk your natural cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter. Continue to whisk the ingredients together in the bowl over the simmering water until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Remove from the heat and set on a dishtowel on your counter, and allow the fudgy mixture to cool down until it's warm, but not hot anymore. While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well. Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands. Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter. Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until fully incorporated. Then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, for 10 to 15 minutes, or until it starts to look like pudding. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature. Cook's Note: To prevent a skin from forming, cover the pudding with plastic wrap, pressing down directly on the surface of the pudding. Poke a few holes throughout to allow to cool to room temperature. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 41167,"Cactus Salad 1 1/2 pounds fresh or prepared cactus paddles or nopales, needles removed 3/4 cup olive oil 1 1/2 teaspoons salt 4 Italian Roma tomatoes, cored, seeded and cut into 1/4-inch dice 1/2 small red onion, cut into 1/4-inch dice 1 to 2 medium serrano chiles, stemmed, seeded and finely diced 2 bunches cilantro, leaves only, chopped 1/2 cup finely grated Cotija or Anejo cheese 1/2 cup red wine vinegar 1 teaspoon freshly ground black pepper 4 to 6 lettuce leaves 1 avocado, peeled, seeded and sliced for garnish 1/4 cup cracked black pepper garnish, recipe follows 2 tablespoons cracked black pepper 1/2 cup olive oil 2 tablespoons freshly squeezed lemon juice 1 teaspoon salt Instructions: Preheat grill or broiler. Place cactus paddles in a bowl and toss with 1/4 cup of the olive oil and 1/2 teaspoon of the salt. Grill or broil the paddles until grill marks appear on each side, or they turn dark green with black patches, about 3 to 5 minutes. Set aside to cool to room temperature. Cover and chill 2 to 4 hours or overnight. Cut cactus into 1/2-inch pieces. In a large bowl, combine the cactus, tomatoes, onions, chiles, cilantro and cheese with the remaining 1/2 cup oil, the vinegar, the remaining 1 teaspoon salt and pepper. Toss well. Serve on plates lined with lettuce leaves, and garnish with avocado slices sprinkled with cracked pepper garnish. In a small bowl, stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish. ","[Syrah, Tempranillo, Garnacha, Barbera]" 41168,"Blackout Cake with Chocolate Crunch 1 stick unsalted butter, at room temperature, plus more for the pans 2 1/2 cups all-purpose flour, plus more for the pans 4 ounces semisweet chocolate, chopped 1 1/2 cups whole milk 1/2 cup unsweetened cocoa powder (not Dutch-process) 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup vegetable oil 1 1/2 cups packed dark brown sugar 1/2 cup granulated sugar 1 tablespoon pure vanilla extract 4 large eggs For the frosting: 24 ounces semisweet chocolate, roughly chopped 1/3 cup light corn syrup 2 1/2 sticks (20 tablespoons) unsalted butter, cut into pieces, at room temperature 2 1/2 cups confectioners' sugar Instructions: Make the cake: Preheat the oven to 350 degrees F. Butter two 8-by-2-inch-round cake pans and dust with flour, tapping out the excess. Combine the chocolate, milk and 1/2 cup water in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth, then let cool. Meanwhile, sift the flour, cocoa powder, baking powder, baking soda and salt into a large bowl; set aside. Beat the butter in a large bowl with a mixer on medium speed until creamy, about 4 minutes. Add the vegetable oil, brown sugar, granulated sugar and vanilla; beat until fluffy, about 4 more minutes. Add the eggs, one at a time, beating until incorporated. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the melted chocolate mixture; beat until just incorporated. Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the centers comes out clean, 45 to 50 minutes. Let cool 20 minutes in the pans, then run a knife around the edges and invert onto a rack to cool completely. Reheat the oven to 350 degrees F. Line a rimmed baking sheet with foil. Using a long serrated knife, cut each cake in half crosswise to make 4 layers. Crumble one of the layers into small pieces on the baking sheet. Bake until dry, about 20 minutes; let cool completely. Cover with parchment paper and crush with the bottom of a saucepan to make coarse crumbs; set aside. Make the frosting: Combine the chocolate, corn syrup and 1/2 cup hot water in a large heatproof bowl set over a pot of simmering water; stir until melted, about 5 minutes. Remove the bowl from the pot and let cool 10 minutes. Transfer to a stand mixer fitted with the whisk attachment and start beating on high speed; beat in the vanilla, then the butter, 1 tablespoon at a time, until fluffy. Gradually add the confectioners' sugar and beat until creamy. Refrigerate, stirring occasionally, until thick enough to spread, about 10 minutes. (If the frosting is too thick, microwave in 10-second intervals for up to 30 seconds to soften.) Put one cake layer on a platter; spread 1 heaping cup frosting on top. Add another cake layer, more frosting and the last cake layer. Cover the top and sides with the remaining frosting. Press the reserved cake crumbs all over the cake. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 41169,"Barbecued Ribs 6 pounds pork ribs (baby back or spareribs)
1 tablespoon barbecue meat seasoning 1 (16-ounce) bottle barbecue sauce Instructions: If using charcoal, pile the charcoal in a pyramid. Ignite the charcoal with lighter fluid. Once the top portion of the charcoal has turned white, spread the charcoal out evenly using a fireproof tool such as a metal rake or shovel. Spread the coals over half of the bottom of the grill, leaving the other half empty. (If using a gas grill, only ignite one side of the burners.) Evenly spread the meat seasoning over both sides of the ribs. Let stand in the refrigerator unless using right away. Place the ribs over the area where there is no charcoal or the side of the grill that is not hot. Cover and turn every 20 minutes for approximately 1 to 1 1/2 hours. For the last 10 minutes of cooking, baste ribs with the barbecue sauce and cover again. Turn the ribs over and baste again. Do this every 2 minutes. While on grill, cut the ribs up individually and baste 1 last time. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 41170,"Paleo Pancakes 4 ripe bananas, mashed 1/4 cup almond flour 1 tablespoon flaxseed powder 6 large egg whites, whipped Grass-fed butter, for cooking Mixed fresh berries, paleo granola and honey, for serving Instructions: Mix the mashed banana, almond flour and flaxseed powder in a medium bowl until combined. Gently fold in the whipped egg whites to keep the pancakes light and fluffy. Brush a large nonstick skillet or griddle with butter and heat over medium-low heat. Add 1/4 cup-fulls of batter to the pan and cook until the pancakes begin to bubble on the top and are golden on the bottom. Flip, and continue to cook until golden on both sides. Repeat with the remaining pancake batter. Top the pancakes with mixed fresh berries, paleo granola and a drizzle of honey. Yield:
Active Time: 25 minutes Total Time: 25 minutes Ease of preparation: easy ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 41171,"Lemony Button Mushrooms 2 lemons, juiced 1 tablespoon extra-virgin olive oil Coarse grained salt and cracked black pepper 3/4 pound white button mushrooms, trimmed and quartered Instructions: In a medium non-reactive bowl, whisk together the lemon juice, olive oil, salt, and pepper. Taste and adjust seasonings. Add the mushrooms and let stand in the refrigerator at least 1 hour or overnight. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 41172,"Apple and Onion Stuffin' Muffins 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 stick butter, softened 1 fresh bay leaf, available in produce department 4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work) 1 medium to large yellow skinned onion, chopped 3 McIntosh apples, quartered and chopped Salt and pepper 2 tablespoons poultry seasoning 1/4 cup chopped fresh parsley leaves 8 cups cubed stuffing mix (recommended: Pepperidge Farm) 2 to 3 cups chicken stock, available in paper containers on the soup aisle Instructions: Preheat oven to 375 degrees F. Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet. Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41173,"Soft Pretzels 1 1/2 tablespoons dry active yeast 1 tablespoon agave nectar 2 1/2 cups whole-wheat flour 2 3/4 cups all-purpose flour, plus more for dusting 1 teaspoon sea salt 2 large eggs Assorted fillings, optional Coarse salt or other toppings Instructions: Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes. In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel. On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you. To make plain pretzels, cut the dough rectangle into seven 11-by-2-inch strips. For stuffed pretzels, follow the filling instructions, then cut into strips. One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle. Repeat with the remaining dough, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F. Beat the remaining egg in a bowl. Brush the pretzels with the egg; sprinkle with salt or other toppings. Bake until browned, 16 to 18 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 41174,"Sauteed Skate with Indian Lime Pickle 3 ounces Patak?s mild lime pickle 1 1/2 ounces lemon juice 1-ounce extra virgin olive oil 1/4-ounce water 4 bunches Swiss chard 1/2-ounce bacon, julienned 1 tablespoon minced shallots 1/2-ounce butter 4 pickled ramps, sliced 1 teaspoon lemon zest Salt and pepper, to taste 4 ounces butter 4 ounces tomato, seeded, peeled, and finely diced Salt and pepper, to taste 2 ounces lemon juice 2 ounces butter 1 Vidalia onion, julienned Salt and pepper, to taste 4 skate fish (about 8 to 9 ounces each), on the bone, skin-on, and ?wingtips? removed Salt and pepper, to taste 1-ounce corn oil Instructions: Start by making the lime pickle puree. Place the lime pickle, lemon juice, olive oil, and water in a blender and blend until smooth. Clean Swiss chard by removing tough stems and then thoroughly rinsing in cold water to remove all sand and grit. Blanch the chard in salted boiling water until very tender, remove and shock in very cold water. Remove from water and squeeze the cooked chard until most of the water is removed. In a hot pan, add bacon and allow some of the fat to render out then add shallots and butter and sweat shallot until they?re translucent. Add the pickled ramps and Swiss chard and heat. While stirring the chard, add the lime pickle puree and lemon zest. Cream the ingredients together and season with salt and pepper. To make the onion soubise, add the butter, Vidalia onion, and salt and pepper to a non-reactive pan. Cook slowly, uncovered, until onions are tender and the liquid from the onions and butter has reduced. To make the sauce, add butter to a hot pan and cook it until it is melted but before it browns. Add the tomato, salt and pepper. Finish with lemon juice. Season skate with salt and pepper and place skin side down in a smoking pan with the corn oil. Place a flat weighted object or your hands on the fish until it?s flat. Adjust heat to a medium-low and cook until the skate is three-quarters cooked. Season top of the fish with salt and pepper, flip, and continue to cook for a few more seconds. Plating: Place some Swiss chard in the center of the plate. Place skate on the chard and, alternating skate and chard, layer in a high pile. Drizzle the sauce over the fish, top with a small pile of onion soubise, and garnish with chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 41175,"Lobster Miranda Hill 1 (2 pound, 4 ounce) lobster 30 allspice berries 2 bay leaves 4 ounces rum Clarified butter 1 shallot, finely sliced 2 cloves garlic, smashed 12 ounces tomatoes, roughly sliced Freshly ground salt, to taste Freshly ground pepper, to taste 3 ounces white wine 2 ounces salted butter 4 ounces small white mushrooms 1 lime, juiced 4 ounces tiny finger shrimp 2 tablespoons sour cream 1 teaspoon arrowroot, mixed with 1-ounce rum 1 bunch watercress 1-ounce oil 1-ounce white wine vinegar Instructions: Place lobster in large bowl of 96.8 degree water to drown. Bring large pot of water to boil and add 12 allspice berries and bay leaves. Remove claws and legs from lobster. Reserve legs and add claws and tail to water and cover pot. Cook 3 minutes for each pound, about 6 minutes total. Plunge in bowl of ice water when done, to stop cooking. Once cooled, cut lobster in 1/2 lengthwise and rinse. Remove meat from tail and claws and cut into small pieces and set aside. Rinse tail shell and reserve. In small pan, add remaining allspice and 1/2 of rum. Heat on medium low heat. Place lobster legs in blender and crush. Strain allspice/rum mixture into blender with legs and puree. Heat 1 tablespoon clarified butter in frying pan on medium heat. Add shallot and garlic. Stir in the tomatoes and season generously with salt and pepper. Strain pureed legs and rum mixture through a fine sieve into tomato mixture and add white wine; boil, stirring well. Sieve all this into a clean saucepan and reduce to 3/8 cup. Preheat warming oven to 400 degrees. In a small frying pan, melt fresh butter and cook mushrooms. Stir in lime juice. Add shrimp and lobster meat. Push contents of pan to edge, add remaining rum and flame. When flames have died down, stir in sour cream and tomato-lobster stock and reduce again. Stir in arrowroot mixture. Place tail shells in the oven to warm on a heat-proof platter. Toss watercress with oil and vinegar. Remove shells from the oven and spoon lobster mixture into heated shells and garnish with dressed watercress. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 41176,"Sugar Corn Centerpiece Scant 3 cups sugar (1 kilo) 1/4 cup vinegar (40 grams) 1 cup plus 2 tablespoons water (250 grams) Food color paste ? assorted colors Instructions: Before you begin this recipe, please take a class from a professional on working with sugar. This is a skill that professional pastry chefs develop after years of experience. Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters. Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color the sugar with food colors, this is the time to do so. Add a few drops of food color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center. Use a folding motion to accomplish that task. The next step is to pick up the sugar with your hands. Place each color under the heat of the sugar lamp (you can use a space heater or work in front of an open 300 degree F oven). Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself. You will need to repeat the following steps for each color. Try to do this somewhat simultaneously to keep the sugar from melting under the lamp. Pull the sugar to incorporate air. Pull and cut a piece of the yellow sugar. Form into and flat oblong shape, like an ear of corn. Use a knife to score the designs of the kernels into the sugar. Form it so it has a curved shape like an ear of corn. Set aside on a silicone mat. Pull and cut a piece of the green sugar. Pull a long piece so it is quite thin at the end. Continue making the green leaves until the corn is covered. Use this process to make additional ears of corn. Make additional leaves. Make a round flat base that is about 6-inches in diameter. Pull a 12-inch tall artistic shape to which you can \glue\ all of the other ears of corn and leaves. Use a blowtorch to glue ears to base. Voila! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 41177,"Chocolate-Cinnamon Pull-Apart Bread 1 pound frozen white bread dough, thawed 4 ounces semisweet chocolate, finely chopped 1/3 cup sugar 1/4 teaspoon ground cinnamon 4 tablespoons unsalted butter, at room temperature 1 teaspoon pure vanilla extract Pinch of salt Instructions: Roll and stretch the dough into a 12-inch square on a lightly floured surface. Combine the chocolate, sugar and cinnamon in a bowl. Combine the butter, vanilla and salt in a separate bowl then spread over the 12-inch square of dough. Sprinkle with the chocolate mixture, pressing lightly. Cut the dough into 16 small squares and make 4 stacks of 4 squares each. Place each stack on its side in a buttered 9-by-5-inch loaf pan. Gently separate the dough layers so the dough fills the pan. Sprinkle with any fallen pieces of chocolate. Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1 to 2 hours. Preheat the oven to 350. Bake the loaf until it's browned and cooked through, 40 to 45 minutes (tent with foil if it's browning too quickly). Let cool 15 minutes in the pan, then loosen the edges with a knife. Remove to a plate and let cool 30 minutes. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 41178,"cl-Rubbed Chicken Breast with Kale, Quinoa and Brussels Sprouts Salad 1 cup dried quinoa Kosher salt and freshly ground black pepper
1/2 cup plus 3 tablespoons extra-virgin olive oil
1 teaspoon ground chipotle powder
1 teaspoon chopped fresh oregano
2 small garlic cloves, grated on a rasp, separated
4 skinless, boneless chicken breast halves
1/4 cup freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot (from about 1/2 small)
2 large bunches kale, center stems removed and leaves thinly sliced crosswise (about 1 1/2 pounds total)
12 ounces Brussels sprouts, trimmed and cored, finely grated or shredded with a knife
1/2 cup toasted almonds, chopped (about 2 ounces)
1 cup crumbled Cotija cheese (about 4 ounces)
Instructions: Bring 2 cups water to a boil in a small saucepan. Add the quinoa, season with salt and cover. Reduce the heat to a simmer over medium-low, and cook until the quinoa has absorbed the water, about 15 minutes. Remove from the heat. Meanwhile, in a small bowl, mix together 2 tablespoons of the olive oil, the chipotle powder, oregano and 1 grated garlic clove. Season the mixture with salt and pepper. Sprinkle the chicken breasts on both sides with salt and pepper and rub the chipotle mixture evenly over the meat. Heat 1 tablespoon of the olive oil in a large heavy skillet over medium-high heat. Add the chicken breasts and cook, turning once, until browned and cooked through, about 5 minutes per side. Remove from the heat, cover, and let stand for 5 minutes before slicing. In a small bowl, whisk together the lemon juice, Dijon, shallots and remaining grated garlic until combined. While whisking, slowly drizzle in the remaining 1/2 cup olive oil until thick and emulsified. Season the dressing with salt and pepper. In a large mixing bowl, toss the cooked quinoa, kale, Brussels sprouts and almonds together until combined. Add the dressing and cheese and toss lightly until coated; season with salt and pepper. Divide the mixture among 4 serving plates and top each with a sliced chicken breast. Serve immediately. ","[Syrah, Tempranillo, Barbera, Garnacha]" 41179,"Layered Portobello Veal Cutlets with Red Bliss Potatoes and Lentil Puree 3 eggs 2 tablespoons milk 2 tablespoons chicken stock 3 veal cutlet fillets 1/2 cup all-purpose flour 1/2 cup bread crumbs 1 tablespoon extra-virgin olive oil 1 shallot, chopped Salt and pepper Sauteed Portabella Mushrooms and Red Bliss Potatoes, recipe follows Lentil puree, recipe follows 1 tablespoon extra-virgin olive oil 2 shallots, peeled and finely chopped 3 portobello mushrooms, sliced 3 medium red bliss potatoes, thinly sliced 1 cup lentils 2 beefsteak tomatoes, diced 1 medium red onion, finely chopped Salt Instructions: In a medium bowl, whisk together 3 eggs, 2 tablespoons of milk, 2 tablespoons of chicken stock, and freshly ground black pepper to taste. Dip each veal cutlet in the egg mixture, and then dredge lightly in flour, then in breadcrumbs.
Heat extra-virgin olive oil in a medium sized saute pan. Add chopped shallots to the hot oil and fry each veal cutlet on both sides, about 5 minutes per side, or until golden brown.
Serve with Red Bliss potatoes and Lentil puree.
Heat olive oil in a medium sized pan and add chopped shallots. Add the mushrooms to the pan and saute until they soften.
Add sliced potatoes to a medium sized pot of boiling water, simmer until the potatoes are tender. Once the potatoes are tender, drain and add to the pan with mushrooms. Saute everything together until everything is tender. Simmer lentils in approximately 3 cups of water until soft. Drain the water from the pot and add the diced tomatoes and the chopped red onion, then salt, to taste. Cook over low to medium heat for roughly 40 minutes, or until thick. Spoon the lentil puree over the prepared veal cutlets. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 41180,"Grilled Carne Adovada: Marinated Pork Medallions, Topped with Chili Caribe served with Beans, Posole, and Fresh Flour Tortillas 1 (9-pound) pork loin cut into 36 (1/2-inch) thick medallions 1 cup olive oil or vegetable oil 1/2 cup red chili powder 1 tablespoon salt 1 tablespoon garlic powder 2 teaspoons ground cumin Worcestershire sauce 25 red chiles 2 quarts water 1/2 tablespoon salt 2 tablespoons chopped garlic 2 teaspoon ground cumin 3 cups pinto beans 1 tablespoon salt 1/2 cup olive, corn, or vegetable oil Pinch ground cumin, optional 3 cups hominy 1/2 cup red cl powder 1/2 white or red onion, thinly sliced 1 teaspoon dried oregano 1 teaspoon salt Flour tortillas, recipe follows 4 cups flour 1 tablespoon salt 1 tablespoon baking powder 1 1/2 cup lukewarm water 1/4 cup vegetable oil Instructions: Adovada: Place the pork medallions in a shallow pan. Add olive oil (or vegetable oil), red chili powder, salt, garlic powder, cumin, and a dash of Worcestershire sauce. Cover and refrigerate for at least 1 hour, up to 24 hours. cl Caribe: Preheat the oven to 350 degrees F. De-seed the chiles and put on a baking sheet. Bake for 1 to 2 minutes until skin starts to blister and they begin to toast. Remove from the oven and put into pot of water with salt, garlic, cumin, bring to a boil and boil for 5 to 10 minutes. When done add the chiles to a blender, using the water you boiled them in, and blend to a smooth consistency. Return to the saucepan and simmer over low heat. Beans: Cook the beans in either a pressure cooker or slow cooker until tender, about 1 hour or so in a pressure cooker. When done, add salt, vegetable oil (olive oil), and/or cumin. Posole: Boil the posole (hominy) in a pressure cooker until done about 1 1/2 hours. Then add some red cl powder, thinly sliced onion, oregano, and salt. Boil for another 15 to 20 minutes. Assembly: Preheat a grill to high. Place the marinated pork medallions on the grill. Cook for about 2 minutes per side, this will cook quickly, don't overcook, you want to keep them moist inside. Layer 3 pork medallions on a plate, ladle cl caribe over the pork and finish with the beans and posole. Serve with warm flour tortillas. Mix all of the ingredients together with your hands into large ball. Wrap with plastic wrap and let stand for 20 minutes. Form into balls that are slightly smaller than golf balls. Flatten each ball with a rolling pin into 6 to 8-inch circles that are 1/8-inch thick. Place on a dry, hot griddle and cook until brown on both sides, about 1 minute per side. ","[Syrah, Tempranillo, Garnacha, Barbera]" 41181,"Garlic Roasted Potatoes 3 pounds small red or white potatoes 1/4 cup good olive oil 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons minced garlic (6 cloves) 2 tablespoons minced fresh parsley Instructions: Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41182,"Dry Rubbed BBQ Chicken 8 cups water, plus 2 tablespoons 3/4 cup kosher salt, plus 1 teaspoon 3/4 cup light brown sugar, plus 1 tablespoon 3/4 cup white vinegar 1 tablespoon dry BBQ seasoning, plus 2 tablespoons 2 large bone-in, skin-on chicken breast halves Instructions: In a large plastic container with a lid add 8 cups water, 3/4 cup salt, 3/4 cup brown sugar, vinegar and 1 tablespoon of the BBQ seasoning. Stir until well mixed. Add the chicken to the brine and refrigerate at least 2 hours and no longer than 4 hours Preheat the oven to 350 degrees F. Remove chicken from brine and pat dry. In a small bowl combine 1 teaspoon of salt, 1 tablespoon of brown sugar and 2 tablespoons dry BBQ seasoning. Rub the outside of the chicken with spice mix and transfer to a roasting pan. Add 2 tablespoons of water to the bottom of the pan and put in the oven. Roast for 45 minutes or until the internal temperature at the thickest part of the meat reaches 160 degrees F on an instant-read thermometer. Remove the chicken from the oven to a cutting board. Allow the chicken to rest for 5 minutes, loosely covered with foil, before carving and arranging on a serving platter. Enjoy! ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 41183,"Backyard Gigante Beans and Butternut Squash 1 cup gigante beans 2 bay leaves
2 cloves garlic
Pinch red cl flakes
Salt
1/2 large butternut squash, peeled, seeded and diced
Olive oil, for drizzling
Freshly ground black pepper
2 ribs celery, roughly chopped
1 large carrot, peeled and roughly chopped
1 sweet onion, roughly chopped
1 cup cherry tomatoes
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
3 limes, juiced
2 tablespoons chopped papalo or cilantro
Squash blossoms, for garnish, optional Instructions: Place the gigante beans in a saucepan and cover with water. Soak overnight. The next day, add to the beans the bay leaves, garlic, red cl flakes and some salt. Put the saucepan over medium-high heat and cook for 1 hour, then drain and remove the bay leaves. Preheat the oven to 350 degrees F. Place two-thirds of the cubed butternut squash on a baking sheet. Drizzle with oil, salt and pepper, and put into the oven. Roast until caramelized, about 30 minutes. To a food processor, add the celery, carrots, onions and remaining butternut squash. Process until the vegetables are uniform in shape. Put a saute pan over medium-high heat and add oil to coat. Once heated, add the processed sofrito and season with salt and pepper. Saute until caramelized, 30 minutes, adding more oil if necessary. To the saucepan of beans, add the roasted squash, sofrito, tomatoes, cinnamon, coriander, cumin, paprika, lime juice and papalo. Stir to combine and taste. Season if necessary. Serve garnished with squash blossoms, if desired and if they are available! ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 41184,"Frog Legs with Pinot Grigio Mayo 2 pounds (6 to 8) frog legs, split 1 cup buttermilk 3 cups all-purpose flour 2 tablespoons salt 1 tablespoon ground white pepper Oil, for frying 1 bottle Pinot Grigio 4 cups extra-heavy mayonnaise Salt and freshly ground black pepper Instructions: The night before: Add the buttermilk to a large bowl with the frog legs. Cover the bowl and refrigerate overnight (at least a good 10 to 12 hours). The day of: Mix the flour, salt and white pepper in a large bowl. Dredge the legs, in the flour mixture, coating them completely. Shake off all of the excess flour. In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F. Add the frog legs to the oil and fry until golden brown, about 3 to 5 minutes. Transfer to a serving platter and serve with the mayo. In a large saute pan over low heat, add the wine and simmer to reduce it to a syrup. Cool and combine with mayonnaise in a small bowl. Season to taste, refrigerate until needed. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 41185,"NutriBullet? Chimichurri Sauce 1/2 cup fresh cilantro leaves 1/2 cup fresh flat-leaf parsley leaves
3 tablespoons red wine vinegar
1/2 teaspoon crushed red pepper flakes
3 cloves garlic
Kosher salt
1/4 cup olive oil
Instructions: Add the cilantro, parsley, vinegar, red pepper flakes, garlic and 1 teaspoon salt to a NutriBullet? short cup (18 ounces). Attach the extractor blade and blend until chopped, scraping down the sides as needed. Add the olive oil and pulse until just combined. Use immediately. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 41186,"Grilled Peaches with Honey, Yogurt and Mint 12 slightly firm peaches, halved and pitted 2 tablespoons extra-virgin olive oil Pinch sea salt 2 cups thick Greek yogurt 1/4 cup honey 1/2 cup torn fresh mint leaves Instructions: These are great to serve next to Lizzie's Granola for brunch. Preheat the grill on the highest setting.
Brush the peaches with the olive oil, sprinkle with salt and place on the grill, flesh-side down. Grill for 1 to 2 minutes without moving. Transfer the peaches to a platter and top each half with a large tablespoon of yogurt, drizzle with honey and top with torn mint. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 41187,"Italian Wedding Soup 1 slice white bread, torn into pieces 1 clove garlic 1/4 medium onion
Kosher salt and freshly ground black pepper 1/4 cup fresh flat-leaf parsley leaves
1 large egg
8 ounces ground beef (80 percent lean)
8 ounces ground pork
3 tablespoons grated Parmesan
3 tablespoons olive oil 1 medium carrot, chopped
1 celery rib, chopped
3/4 medium onion, chopped
6 cups chicken broth
1 Parmesan rind, optional
Kosher salt and freshly ground black pepper 1/2 cup acini pepe pasta or Israeli couscous
4 cups chopped escarole (about 1 head)
2 tablespoons chopped fresh parsley
Extra-virgin olive oil, for serving
Grated Parmesan, for serving
Instructions: For the meatballs: Put the bread, garlic, onion, 1/2 teaspoon salt and a few grinds of black pepper in a food processor and pulse until very finely ground. Add the parsley and pulse until finely chopped. Add the egg and pulse until combined. Add the beef, pork and Parmesan and pulse until very well mixed. Transfer the mixture to a bowl. Line a rimmed baking sheet with parchment or foil. Roll the mixture into 1-inch meatballs, transferring them to the prepared baking sheet. For the soup: Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add half of the meatballs and cook, stirring gently occasionally, until browned on most sides and just cooked through, 3 to 4 minutes. Remove the meatballs to the baking sheet (they will cook again so don't worry about contamination). Repeat with the remaining meatballs. Add the carrot, celery and onion to the pot and cook, stirring occasionally, until starting to soften, about 5 minutes. Add the chicken broth, Parmesan rind if using, 1/2 teaspoon salt and a few grinds of black pepper and bring to a brisk simmer. Add the pasta or couscous and cook according to the package instructions for al dente. Add the escarole and meatballs to the soup and return to a simmer. Simmer until the escarole is slightly wilted, about 2 minutes. Remove the Parmesan rind and discard. Sprinkle with the parsley and top with a drizzle of extra-virgin olive oil. Serve with more Parmesan on the side. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 41188,"Fried Pea and Mint Patty Sandwiches: Pea-lafels 1/2 teaspoon fennel seeds 1/4 teaspoon coriander seeds 1 cup plain yogurt 1/2 cup lightly packed fresh mint leaves, finely chopped, plus 3/4 cup whole leaves Kosher salt 1 cup frozen peas, thawed and drained 1 cup frozen edamame, thawed and drained (if you can't find these, or don't like them, substitute with an extra cup of peas) 1 large shallot, peeled and roughly chopped 1 clove garlic, peeled 2 tablespoons extra-virgin olive oil Generous 1/4 cup chickpea flour (besan, available at Indian stores; regular flour is a fine substitute) Canola oil, for frying 2 large pitas, halved 2 large vine-ripened tomatoes, cut into large dice 1 large English cucumber, sliced into 1/8-inch rounds Instructions: In a small skillet, toast the fennel and coriander seeds for a couple of minutes until they're fragrant and slightly darker, about 2 minutes. Don't walk away from the pan! They'll burn! Remove from the pan and throw into a coffee/spice grinder. Grind to a fine powder. Meanwhile, make the yogurt sauce: Mix the yogurt with the 1/2 cup finely chopped mint leaves and a generous pinch of salt. Chill in the fridge. Throw the peas, edamame, ground spices, shallot, garlic, remaining whole mint leaves, olive oil, and salt into a food processor. Whizz it up and puree until smooth. It won't get completely smooth because of the edamame, but process until it is as smooth as possible. Scrape into a big bowl and stir in the flour. The mixture will still be pretty soft. Not to worry! Pour enough oil into a large cast iron skillet so that it's 1/4-inch deep. Heat over medium heat until shimmering. Meanwhile, with wet hands, shape the pea mixture into 12 small patties the size of a golf ball, and then gently drop into the oil. Fry until the bottoms are dark caramel brown, about 2 minutes, and then carefully flip over. Brown the other side, and then remove from the pan and drain on a paper towel-lined plate. Serve warm in a pita bread pocket stuffed with the fresh veggies and a spoonful of the yogurt sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 41189,"\Loloccino\ aka Strawberry Vanilla Shake Up 2 to 3 tablespoons Strawberry-Vanilla Simple Syrup, recipe follows 8 slices freeze-dried strawberries, plus additional for garnish 1 cup plain sparkling water 1/2 cup finely crushed ice (it can be regular ice, smashed in a ziptop bag) 1 cup sugar 1 cup dehydrated or freeze-dried strawberries 1 tablespoon vanilla bean paste Instructions: In a large glass, add the Strawberry-Vanilla Simple Syrup and freeze-dried strawberries. Muddle until the strawberries are macerated (this is how you get that pink color!). Pour in enough sparkling water to fill the glass halfway up. Give it a stir, then pour into a rocks glass over ice. Top off with the remaining seltzer and give it another stir. Garnish with more sliced strawberries and more syrup if desired. In a small saucepan, bring the sugar, strawberries and 1 cup water to a boil, stirring the whole time. Reduce the heat to maintain a simmer, then add the vanilla and continue to simmer for 1 minute. Remove from the heat and let cool completely, then strain. Store in the refrigerator for up to 2 weeks. ","[Prosecco, Moscato, Vinho Verde, Cava]" 41190,"Walnut Football Cookies 2 1/4 cups all-purpose flour, plus more for dusting 1 cup ground walnuts
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup confectioners' sugar
1 tablespoon plus 2 teaspoons orange liqueur, such as Grand Marnier
1/2 teaspoon orange zest (from 1/2 orange)
Instructions: In a medium bowl, whisk together the flour, walnuts, cinnamon, allspice and salt. Set aside. Using a hand mixer, beat the butter and brown sugar together in a large bowl on medium- high speed, scrapping down the sides with a rubber spatula as needed, until light and fluffy, about 3 minutes. Add the vanilla extract and egg and beat an additional minute. Reduce the speed to low and add the flour in 3 batches, beating until the flour is just combined. Place the dough on a large piece of plastic wrap and pat it into a round disk. Refrigerate the dough for at least 2 hours and up to overnight. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Dust the counter and dough with flour and roll the chilled dough to 1/4 inch thick. Using a football-shaped cookie cutter, cut the dough into footballs and place on the prepared baking sheet, leaving about 1 inch between each cookie. Bake until firm to the touch and starting to get a whisper of golden brown around the edges, about 20 minutes. Allow the cookies to cool for 5 minutes on the baking sheet and then remove to a wire rack to cool completely. Meanwhile, in a medium bowl, whisk together the confectioners' sugar, orange liqueur and orange zest. Spoon the mixture into a piping bag fitted with a narrow, round tip. When the cookies are completely cool, pipe lacing on the footballs. Allow them to set up completely before serving. Store in an airtight container to prevent drying out. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 41191,"Whoopie Pies 3 1/4 cups all-purpose flour 1 3/4 cup unsweetened cocoa powder (not Dutch processed) 1 tablespoon baking soda 1 teaspoon baking powder 1 1/2 teaspoons fine sea salt 2 sticks unsalted butter, at room temperature 1 cup packed brown sugar 3/4 cup granulated sugar 2 eggs 1 cup semisweet chocolate, melted and cooled 1 teaspoon pure vanilla extract 2 cups buttermilk Cream Cheese Filling, recipe follows 2 (8-ounce) blocks cream cheese, at room temperature 3 sticks unsalted butter, at room temperature 1/2 teaspoon fine sea salt 2 teaspoons almond extract 5 cups confectioners' sugar Instructions: Cook's Note: Make sure all of your ingredients are at room temperature. Preheat your oven to 400 degrees F. Line 2 baking sheets with parchment paper. Sift the flour, cocoa, baking soda, baking powder and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding the other egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly. Heap the batter onto the baking sheets with a 1-ounce ice cream scoop. Bake until the tops crack, 12 to 15 minutes or so. Cool on a rack. Repeat with the remaining batter. Spread 2 heaping tablespoons of Cream Cheese Filling onto half of the cakes. Sandwich together with the other cake halves. Refrigerate for 1 hour. Store in an airtight container in refrigerator for up to a week, and allow to come to room temperature 1 hour before serving. Cream the cream cheese, butter, salt and almond extract in a mixer on low speed with the whisk attachment. Slowly add the confectioners' sugar and mix until smooth. Scrape down the sides and bottom of the bowl when necessary.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 41192,"Salt-Roasted Salmon Tostada Vegetable oil or peanut oil 6 corn tortillas 6 (4 ounce) skinless salmon fillets 4 to 6 cups pickling salt or coarse sea salt Lime-Cumin Vinaigrette, recipe follows Handful of cilantro leaves, optional 3 cups Vegetarian Black Beans, recipe follows, or regular black beans, heated 3 cups arugula 2 teaspoons toasted sesame seeds 6 ounces goat cheese or queso fresco, crumbled 6 lime wedges Lime-Cumin Creme Fraiche, recipe follows 1/4 cup champagne or red wine vinegar 1 tablespoon fresh lime juice 1/4 to 1/2 teaspoon ground cumin Salt and pepper 1/3 cup good olive oil 1 pound black beans, soaked in cold water overnight and drained 1 small red onion, diced 1 celery stalk, diced 1 bay leaf 3 tablespoons olive oil 1 red bell pepper, diced 1 tablespoon minced garlic 1 bunch green onions, chopped 8 to 10 fresh basil leaves 1/3 bunch cilantro, chopped 1 teaspoon soy sauce 2 teaspoons lemon juice 1 tablespoon ground cumin 1/2 teaspoon ground cardamom Salt and freshly ground pepper 1/2 cup creme fraiche 1 tablespoon lime juice 1/2 teaspoon ground cumin Salt Instructions: Preheat an oven to 500 degrees F.
In a frying pan, heat 2 inches of oil to 360 degrees F.
Fry tortillas, 1 at a time, until crispy, about 2 minutes(do not fold tortilla). Drain on paper towels and set aside.
In a baking dish that will hold the salmon in 1 layer, spread half of the salt over the bottom. Arrange salmon on top of salt then cover with remaining salt. Bake for about 8 minutes. The salmon should be pink and moist in the center; insert a knife tip through salt and into a piece of fish to check. Remove salmon from oven and allow to cool slightly. Lift off and remove salt crust with a spatula. Break up salmon with your fingers and place in a bowl; drizzle with a little bit of the vinaigrette. If desired, add cilantro leaves.
Place a crisp tortilla on each plate. Top with a ladleful of black beans then with a layer of salmon. In a bowl, lightly dress the arugula with remaining cumin vinaigrette. Add sesame seeds and toss well. Place a small mound of greens on each tostada and sprinkle with goat cheese. Place a lime wedge alongside and drizzle with lime-cumin creme fraiche. Serve. Combine vinegar, lime juice, cumin, salt, and pepper in a bowl, and mix well. Whisk in the oil until emulsified. Set aside until ready to use.; In a large pot, bring black beans to boil in water to cover by 2 inches. Add half the onion, the celery and the bay leaf. Reduce heat and simmer until beans are tender, 1 1/2 to 2 hours. Strain and reserve liquid.
In same pot, heat olive oil and add bell pepper, remaining onion, garlic, green onions, basil, cilantro, soy sauce, lemon juice, cumin, cardamom, salt, and pepper. When vegetables are tender, add the beans and the reserved cooking liquid and simmer until reduced by half. Beans can be prepared up to 2 days ahead and refrigerated. To use, ladle out amount desired and heat until warmed through. Mix together in a small bowl. Use immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41193,"Chicken with Basil and Pecorino Cheat Sheet 1 tablespoon dried basil 1 teaspoon red pepper flakes
Zest of 1 lemon Two 8-ounce boneless, skinless chicken breasts or thighs Kosher salt and freshly cracked black pepper
1 cup diced Spanish onion (1/2-inch dice)
1/2 cup diced carrots (1/2-inch dice)
1 red bell pepper, cut into 1-inch pieces 1/2 head broccoli, cut into medium florets Extra-virgin olive oil, for drizzling 1/2 cup grated Pecorino Romano
1/2 cup pickled cherry peppers
Instructions: In a medium bowl, combine the dried basil, red pepper flakes and lemon zest. Add the chicken and season with salt and pepper. Marinate, refrigerated, for 45 minutes. Meanwhile, preheat the oven to 425 degrees F. Once hot, put a baking sheet lined with foil in the oven for 20 minutes to heat up. Add the onion, carrots, bell pepper and broccoli to the bowl with the chicken, drizzle with a little olive oil, sprinkle with some salt and pepper and toss. Put the chicken and vegetables flat on the hot baking sheet and sprinkle with more salt and pepper. Put the baking sheet back in the oven and roast, flipping the chicken halfway through to promote even browning, until the chicken is fully cooked, about 20 minutes. Transfer the chicken and vegetables to a platter, sprinkle on the Pecorino Romano and pickled cherry peppers and drizzle with olive oil. ","[Chardonnay, Vermentino, Gavi, Barbera]" 41194,"BLT Tortas With Spicy Salsa For the salsa: 1 1/2 pounds tomatoes, halved if large 1 small onion, quartered 4 cloves garlic, unpeeled 3 jalapeno peppers, halved lengthwise and seeded 3/4 cup fresh cilantro (leaves and tender stems), coarsely chopped 1 teaspoon apple cider vinegar Kosher salt For the bacon: 2 tablespoons ancho cl powder 1/2 teaspoon cayenne pepper 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin Pinch of ground cloves 3 cloves garlic, roughly chopped 2 tablespoons apple cider vinegar 1 pound thick-cut bacon For the sandwiches: 4 Portuguese rolls or soft hero rolls 8 ounces Oaxaca cheese or salted mozzarella, shredded 3 tomatoes, sliced 1/2 small head iceberg lettuce, shredded Instructions: Make the salsa: Preheat the broiler. Line a baking sheet with foil and add the tomatoes, onion, garlic and jalapenos (cut-side down). Broil, turning as needed, until the tomatoes and onion char and the garlic softens, 6 to 8 minutes. Let cool, then peel the garlic. Coarsely chop the tomatoes, onion, garlic and jalapenos; transfer to a bowl. Stir in the cilantro, vinegar and 1/2 teaspoon salt. Make the bacon: Preheat the oven to 350 degrees F. Line a baking sheet with foil and set a wire rack on top. Combine the cl powder, cayenne, oregano, cumin and cloves in a small bowl; stir in the garlic, vinegar and 1 tablespoon water. Lay the bacon on the rack in a single layer; brush with the spice paste. Bake until the fat starts to render, about 15 minutes. Flip using tongs, then continue baking until browned, 10 to 20 more minutes, depending on the thickness of the bacon. Drain on paper towels and let cool until slightly crisp. Assemble the sandwiches: Halve the rolls and pull out some of the bread from the insides. Lightly toast in the oven, 5 to 7 minutes. Spread some of the prepared salsa on the bottom half of each roll, then top with a layer of cheese, a few pieces of bacon, some tomato slices and lettuce. Top with more salsa, then cover with the roll tops, pressing them down. Cut in half with a serrated knife. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 41195,"Ginger Shortcakes with Mangoes and Strawberries 2 cups all-purpose flour 1/2 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons chilled unsalted butter, cut into pieces 1/3 cup roughly chopped crystallized ginger (Australian ginger is best) 3/4 cup buttermilk 1 egg, lightly beaten 2 large, ripe mangoes, peeled and cut into cubes 1/2 pound strawberries, stemmed and sliced 8 ounces lowfat vanilla yogurt, stirred to make smooth Instructions: Preheat an oven to 425 degrees. Line a large baking sheet with parchment paper. In the bowl of a food processor, pulse the flour, sugar, baking powder, baking soda, and salt to mix. Add the butter pieces and pulse until the mixture resembles coarse meal. Transfer to a mixing bowl and stir in the crystallized ginger. Make a well in the center and pour in the buttermilk and egg; mix with a fork just until mixture is moistened (do not overwork dough). With a 1/3 cup measure, scoop dough from bowl and drop onto baking sheet, setting 2 inches apart (do not flatten dough). You should have 6 portions. Bake until golden brown, about 20 minutes, switching pan positions halfway through if using 1 oven. Remove from oven and transfer with a spatula to baking racks to cool. (Shortcakes can be made ahead and stored in an airtight container for up to 3 days.) To serve, mix together mangoes and strawberries in a bowl. Split each shortcake with a serrated knife. Place bottom halves on each of 6 plates. Top evenly with mangoes and strawberries. Dollop with equal amounts of yogurt, then top with remaining halves of shortcakes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 41196,"Lemon Bars 16 ounces store-bought angel food cake mix One 22-ounce can lemon pie filling 1 cup finely shredded coconut 8 ounces cream cheese, softened 1/2 cup butter, softened 2 1/2 cups powdered sugar 1 teaspoon vanilla Lemon zest, for garnish Instructions: Bottom Lemon Cake: In mixing bowl, combine cake mix, pie filling, and coconut. Stir until thoroughly mixed (do not add any liquid). Spread this mixture in a 10- by 15-inch baking pan. Bake for 30 minutes in a preheated 350 degree F oven. Cool. Top Creamy Frosting: Combine all ingredients until blended well. Frost the bottom lemon cake. Garnish with sprinkles of lemon zest and cut into 1 1/2 by 2 1/2 inch bars. Cover and refrigerate overnight for better flavoring. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 41197,"Chocolate Chip Cookie Icebox Cake 2 cups all-purpose flour 1 teaspoon salt
1/2 teaspoon baking soda
2 sticks (1 cup) unsalted butter, at room temperature
1 cup packed light brown sugar
1 cup granulated sugar
1 tablespoon plus 2 teaspoons vanilla extract
2 large eggs, at room temperature
2 1/2 cups semisweet mini chocolate chips 3 cups heavy cream
1/4 cup confectioners' sugar
Instructions: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, salt and baking soda, then set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes. Add 2 teaspoons of the vanilla extract and the eggs and blend until incorporated. Lower the speed to a stir, add the flour and mix until just combined. Then stir in 2 cups of the chocolate chips until incorporated. Drop the dough in teaspoon-size balls 2-inches apart onto the prepared baking sheets. Bake until the cookies are golden and crisp, 12 to 15 minutes. Cool the cookies for 5 minutes in the pan and then transfer to a wire rack to cool completely. Whip the heavy cream, confectioners' sugar and the remaining 1 tablespoon vanilla until medium peaks form. Place about 1/4 cup of the whipped cream in a 9-inch circle on a cake plate and then cover the whipped cream with some cookies. Layer 1 cup whipped cream over the cookies and arrange another layer of cookies over the top. Repeat the layers three more times, finishing with a layer of cream. Sprinkle the remaining 1/2 cup chocolate chips over the top. Refrigerate the cake until the cookies soften, at least 4 hours or up to overnight. Slice into wedges to serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 41198,"Beans Meanz Fitz Extra-virgin olive oil Lemon juice Salt Black pepper, freshly ground 6 strips bacon, cut into little strips 1 1/2 pounds shelled, fresh, young broad beans 4 hard-boiled eggs, peeled and left in cold water Parsley Chives 1 1/2 tins anchovy fillets Crusty bread and unsalted butter, for serving Instructions: Make a dressing with about 1/4 pint (1/2 cup) of the best olive oil, adding lemon juice and seasoning to taste: keep it quite tart. For easy mixing, make it in a screwtop jar. Grill or fry the bacon until crisp and drain on paper towels. Put the beans into boiling salted water and cook until just tender; drain and refresh under cold running water. Pat the eggs dry and chop roughly together with parsley and chives. Lay the beans in some ravishing china dish, sprinkle with the bacon, pile the eggs and herbs on next and lattice the top with the anchovy fillets. Chill slightly. Just before serving, give the dressing a good shake and drizzle over the beans. Bring to the table with some good crusty bread and unsalted butter. ","[Rioja, Barolo, Pinot Noir, Sauvignon Blanc]" 41199,"Trisha's Wedge Salad with Thousand Island Dressing 1 head iceberg lettuce
1/2 cup mayonnaise
3 tablespoons ketchup
Dash of hot sauce, such as Tabasco Pepper Chips and pretzels, for serving, optional Instructions: Wash the lettuce and remove any damaged or wilted outer leaves. Remove the lettuce core and discard. Cut the head into quarters and set it aside. In a medium bowl, whisk together the mayonnaise and the ketchup. Add the hot sauce and pepper to taste. Place a lettuce wedge on each serving plate. Drizzle with the dressing. Also serve dressing with chips and pretzels! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41200,"Mini Pecan Pies 1 cup granulated sugar 1/2 cup corn syrup
1/2 cup maple syrup
1/3 cup (about 5 tablespoons) salted butter, melted 3 tablespoons brown sugar
2 tablespoons whiskey
3/4 teaspoon vanilla
1/2 teaspoon kosher salt
3 large eggs, beaten
1 heaping cup chopped pecans plus 14 whole pecans 14 prepared mini pie shells in disposable pans
Instructions: Preheat the oven to 350 degrees F. Mix together the granulated sugar, corn syrup, maple syrup, butter, brown sugar, whiskey, vanilla, salt and eggs in a bowl. Divide the chopped pecans among the pie shells. Pour the syrup mixture over the top and put a whole pecan on top of each. Bake until just set, 20 to 25 minutes. Let cool. ","[Burgundy, Port, Tawny Port, Sherry]" 41201,"Salmon Tartare 1 1/2 pounds sushi grade fresh salmon, skin removed 1 English cucumber, thinly sliced 4 tablespoons finely chopped shallots 2 tablespoons finely chopped fresh dill 4 tablespoons finely chopped fresh chives, plus more for garnish 1 tablespoon capers, coarsely chopped 3 tablespoons lemon juice 12 cherry tomatoes, sliced in 1/2 Salt and pepper Olive oil Avocado slices 4 endive leaves, for garnish Toast points or crackers, for garnish Instructions: Cut salmon in small pieces, about 1/4-inch thick. Set aside or cover and refrigerate until ready to serve. Slice cucumber into very thin (almost transparent) rounds and set aside. In a medium bowl, mix together the shallots, dill, chives, capers, lemon juice and finally add the salmon. Cover and refrigerate if not using immediately. Just before serving, chop the tomatoes, season with salt and pepper and a sprinkling of olive oil, and stir to combine. On a serving plate, spread the cucumber slices to cover 2/3 of the plate, leaving a space in the center of the plate. Then arrange the salmon over the cucumber, then top with the seasoned tomatoes. Garnish with sliced avocado and chopped chives. Serve with endive, toast points or crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 41202,"Wild Rice with Spicy Pecans 1 1/2 cups water 2 bay leaves Salt and freshly ground pepper to taste 1 1/2 cups wild rice 3/4 cup pecan pieces 2/3 cup cranberries 2 tablespoons unsalted butter 2 to 3 tablespoons maple syrup 1/2 teaspoon cayenne pepper, or to taste 1 teaspoon ground cumin 1/2 teaspoon salt, or to taste Instructions: Combine the water, bay leaves, salt and pepper to taste in a pot with a snug-fitting lid. Bring to a boil. Add the rice, reduce to a simmer, and cook 40 to 45 minutes. Combine the remaining ingredients in a saute pan and saute over low heat until the nuts have toasted lightly. Remove from the heat and combine with the cooked wild rice. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Tempranillo]" 41203,"Almond and Raisin Biscotti 1 stick (4 ounces) unsalted butter, at room temperature 1 cup granulated sugar 1 orange, zested 2 large eggs plus 1 egg white 1 teaspoon pure vanilla extract 2 cups all-purpose flour, plus more for dusting